Mini Sweet Potato Muffins

Recipe submitted by Erin Callahan

From the Taste of Home Fall magazine

2 cups self-rising flour
2 cups sugar
2 tsp. ground cinnamon
1 egg
1 cup canola oil (*I substituted 1 cup apple sauce for the oil)
2 cups cold mashed sweet potatoes (without added butter or milk)
*I cut up the sweet potatoes, put them in a steamer bag, and steamed them for the time indicated on the bag. I them poured the cooked potatoes in a bowl and mashed them. It was a lot easier and faster than boiling the potatoes.

GLAZE:
1 cup confectioners' sugar
2 Tbsp. plus 1-1/2 tsp milk
1-1/2 tsp butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon

DIRECTIONS:
In a small bowl, combine the flour, sugar and cinnamon. In another bowl, whisk the egg, sweet potatoes and oil. Stir into dry ingredients just until moistened.

Fill greased muffin cups two-thirds full. Bake at 375F for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, combine glaze ingredients; drizzle over warm muffins.

Cauliflower Broccoli Bake

Recipe originally submitted by Jenae Montoya

• 1 lbs Cauliflower
• 1 lbs Broccoli
• 2 cups Cheddar Cheese, grated
• Mustard (optional)
• butter
• salt & pepper to taste

Butter the bottom of your 13x9 baking dish. Put single layer of cut & deleafed broccoli & cauliflower in baking dish. Put more butter on top of veggies. Salt & pepper the veggies, then squeeze minimal amount of mustard on top (optional). Cover top with foil so it doesn't burn. Bake in oven at 375 degrees for 30 minutes. Sprinkle grated cheddar cheese evenly over top cooked vegetables. Serve as side to favorite meat, and enjoy!

Pumpkin Trifle

Recipe originally submitted by Priscilla Bingham

Bake a package of spice cake according to directions. Let cool completely. Prepare one big box of vanilla pudding mix. Stir into the pudding 1 small can of pumpkin pie filling, 1/2 cup brown sugar and 1/3 tsp. pumpkin pie spice. Crumble 1/2 of the cooled cake into a large glass bowl. Layer on half of the pudding mixture, followed by a layer of whipped cream. repeat with the remaining ingredients and top with whipped cream and cinnamon.

Zucchini Brownies

Recipe originally submitted by Karalee Merrill

INGREDIENTS

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Zucchini-Chocolate Chip Muffins

Recipe originally submitted by Karalee Merrill

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts


In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

Crock Pot Chicken Stock

I got this recipe from SkinnyTaste.com

See http://www.skinnytaste.com/2010/02/homemade-chicken-stock-from-your-crock.html

I use whatever vegetable is left over from my Bountiful Basket that week. I don't really like cilantro and thyme in the stock, but I love sage and basil! You can use your imagination, your preferences, and your contents of your refrigerator and/or garden and come out with a great stock and excellent shredded chicken every time!!

Cream of Zucchini Soup

I got this recipe from SkinnyTaste.com.

See http://www.skinnytaste.com/2008/03/cream-of-zucchini-soup-1-ww-point.html

You can use gray squash for a substitute for zucchini. Either works well in this soup.

Bruschetta

Recipe submitted by Erin Callahan

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
salt to taste
ground black pepper to taste
Balsamic vinegar
Crushed Red Pepper flakes (optional)

For hot bruschetta: In a pan, heat tomatoes, oil, garlic and spices until heated through and a little soupy (about 10 minutes). Remove from heat. Add a splash of Balsamic vinegar and crushed red pepper flakes to taste. Add Parmesan cheese. Serve over toasted french baguette slices.

For cold bruschetta: In a medium bowl, mix all ingredients. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Serve over toasted french baguette slices.

BLT & Gorgonzola Stromboli

Recipe originally submitted by Jenae Montoya

Ingredients:

• Pillsbury Classic Pizza Dough, 2 tubes
• Oscar Meyer Turkey Bacon, cooked & crumbled (about 5 strips)
• Red Cherry or Grape Tomatoes, cut in half (1/2 container)
• Romain Lettuce, julienned
• Gorgonzola cheese
• EVOO (extra virgin olive oil)
• Balsamic Vinegar
• butter
• salt & pepper to taste (I use coarse sea salt or coarse uniodized kosher salt)

Instructions:

1. Heat oven according to dough recipe on cannister. Take out dough, stretch and roll, making it all even. Place on non-stick or foil lined cookie pan.
2. Brush flat dough with EVOO on top (this will be the inside of the stromboli) .
3. Add 1/2 crumbled bacon & 1/2 the cut tomatoes on the 2 rolled out doughs. (Divide bacon & tomatoes evenly to go onto both rolled out doughs)
4. Sprinkle salt & pepper to taste on top.
5. Add some of the gorgonzola cheese, crumbled, on top of bacon & tomatoes.
6. Roll one side of dough (with filling) to the other side, pinching sides together. Should be 2 long tubes (looks like really long burritos!) Pinch and close ends of dough also.
7. Rub soft butter or brush melted butter on tops of filled dough. May add some salt on top if you like.
8. Bake in oven according to dough directions, or until golden brown and fully cooked on inside.
9. Cut strombolis (cooked filled dough) at an angle for fancy effect.
10. Julien cut (thinly cut) Romain lettuce and put on serving tray/dish. Place diagonally cut stromboli ontop lettuce.
11. Sprinkle some more crumbled Gorgonzola cheese on top of dish/food.
12. Lastly, right before serving, drizzle EVOO & Balsamic Vinegar on top of food. May also sprinkle some more salt & pepper to taste.

Enjoy!

PS: You can use whatever ingredients you want to fill the dough!

Strawberry Cheesecake Brownies

Recipe originally submitted by Jenae Montoya

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 3/4 cup chopped walnuts
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup Smucker's® Seedless Strawberry Jam

Instructions

1. HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
2. HEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
3. STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.
   

Sweet and Sour Meatballs

Recipe originally submitted by Julie Thompson

Super easy and yummy!

1 ½ c. or 1 bottle chili sauce (the sweet kind found by the ketchup in the store)
½ c. cider vinegar
1/3 c. apricot preserves (room temp for easier mixing)
3 Tbsp. Soy Sauce
1 Tbsp. minced garlic

Mix together in bowl then pour into large non-stick skillet. Then add:

1 cup diced green pepper
24 oz. frozen meatballs (beef or turkey)

Cook covered 20-25 minutes on medium heat, stirring half way through cooking time. For thicker sauce uncover during last 10 minutes.
Also can do in the crock pot, but won’t thicken in crock pot. Holds well if made on the stovetop, and then held in crock pot on low. Serve by themselves as an appetizer with tooth picks or as a meal with rice or vegetables.

Party Pita Wedges

Recipe originally submitted by Karalee Merrill

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges

Grilled Peaches

Recipe originally submitted by Kelli Callahan

Servings: 4 • Serving Size: 1 peach • Points: 2 ww pts
Calories: 131.5 • Fat: 0.1 g • Protein: 3.4 g • Carb: 31.7 g • Fiber: 2.2 g

4 medium ripe peaches, cut in half (pit removed)
1/2 cup honey flavored fat free Greek yogurt
4 tbsp honey
cinnamon (to taste)

DIRECTIONS:
Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side.

Combine yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.

Citrus Kabobs

Recipe originally submitted by Deena Callahan

4 chicken breasts, skinned and boned
finely grated rind and juice of 1 orange, 1 small lemon, and 1 lime
2 Tblsp. Olive oil
2 Tblsp. Honey
2 Tblsp. Chopped fresh mint
¼ tsp. ground cumin
Salt and black pepper

1. Cut the chicken breasts in 1 inch cubes

2. Mix the marinade ingredients together in a glass or ceramic bowl, add the chicken cubes and marinate for at least 2 hours.

3. Thread the chicken pieces onto skewers and broil or barbeque over low coals for 15 minutes, basting with the marinade and turn frequently. Serve garnished with extra mint leaves and citrus slices, if desired.

Chicken with Tropical Barbeque Sauce

Recipe originally submitted by Shauna Cooke

¼ cup molasses
2 Tablespoons cider vinegar
2 Tablespoons Worcestershire Sauce
2 teaspoons mustard
1/8 – ¼ hot pepper sauce
2 Tablespoons orange juice
chicken breast halves

1. Combine molasses, vinegar, Worcestershire sauce, mustard, hot pepper sauce and orange juice

2. Place chicken in slow cooker. Pour sauce over chicken

3. Cover. Cook on low, 7 – 9 hours or High 3 – 4 hours.


Makes 6 servings

Grilled Banana Splits

Recipe originally submitted by Melanie Rottweiler

INGREDIENTS:
6 large bananas,
2 cups chocolate chips
1 (10.5 ounce) package miniature marshmallows

DIRECTIONS:
1. Preheat the grill for high heat.

2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.

3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.

4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.

5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Chocolate Cheese Ball

Recipe originally submitted by Randi DeRoest

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans or oreo cookie crumbs

Directions

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans or oreo cookie crumbs before serving.

Amy’s Bean Dip

Recipe originally submitted by Melanie Rottweiler

8 oz. Sour Cream
8 oz. Cream Cheese
1 Can Refried Beans
½ pkg. Enchilada mix
A Dash of Chili Powder
A Dash of Garlic Salt

Mix together and then spread in a square baking dish. Sprinkle with Cheddar Cheese. Bake at 400 for 20 minutes.

Grasmere Gingerbread

from an English cookbook with British measurements, so get out your kitchen scale!

A famous recipe from Wordsworth's home village in the Lake District.

9 oz whole wheat flour
3 oz oats
3/4 teaspoon bicarbonate of soda
1-1/4 teaspoons cream of tartar
3 teaspoons ground ginger
9 oz hard butter
9 oz soft brown sugar

Set oven to 325F. Well grease and base line an approx. 14 x 9 inches shallow tin. Put the flour, oats, bicarbonate of soda, cream of tartar and ground ginger into a bowl. Cut the butter into small pieces and rub in until the mixture resembles breadcrumbs. Stir in the sugar. Put into the tin, spread out and press down firmly with the back of a floured fork. Bake for 20 to 30 minutes until pale brown (do not overcook). Cut into squares while warm and leave the tin until completely cold. Keeps well in an airtight tin.

Caramel Shortbread

from an English cookbook with British measurements, so get out your kitchen scale!

4 oz butter, softened
2 oz sugar
6 oz self-raising flour
Pinch of salt

TOPPING:
4 oz superfine sugar
4 oz butter
2 Tablespoons golden syrup (*You cannot buy golden syrup in supermarkets. You have to order online or go to World Market in Tucson. There is really not a good substitute for this unique syrup; you can use corn syrup...it works, but it doesn't give the same rich flavor as golden syrup)
218 gm tin condensed milk (= 7.657 oz)
100 gm bar plain or milk chocolate (=3.512 oz) (*I used more chocolate than this so I could cover the whole thing with a thicker layer)

Set oven to 325F. Well grease and base line an approx. 11 x 7 inches shallow tin. Cream the butter and sugar together in a bowl until light and fluffy. Stir in the flour and salt and knead well. Put into the tin, spread out and press down evenly with the fingers. Bake for 30 minutes until pale brown. Leave in the tin to cool. Meanwhile, for the topping, put all ingredients, except the chocolate, into a pan. Bring to the boil and continue boiling for 5 minutes or more, stirring continuously until the mixture thickens and turns pale caramel brown. When ready, pour over the cooked shortbread and spread out. When set, melt the chocolate in a bowl set over hot water, pour over the caramel and spread out. When the chocolate has set, cut into squares with a sharp knife dipped in hot water.

Bowtie Chicken Salad

Recipe originally submitted by Karalee Merrill

5 12.5 oz. cans of chicken (I like the Costco brand the best)
1 12 oz. bag of Bow-tie pasta, cooked and drained
1 bunch sliced green onions
1 16 oz. bottle coleslaw dressing
2 cups mayonnaise

Combine and chill overnight all above ingredients (not absolutely necessary, you can just go on and add the rest of the ingredients if you want but the finished product is better after a night in the fridge.)


Prior to serving add:

1 large can pineapple tidbits
1 cup chopped celery
1 pound red grapes, cut in half
4-5 apples sliced
1 package slivered almonds

It also makes a really good sandwich filling if you double the chicken and leave out the pasta.

Broccoli Salad

Resubmitted by Erin Callahan

(Julia Ferguson's recipe)

1 bunch broccoli, cut in pieces
1 cup raisins, grapes or craisins
4 or five slices cooked bacon, crumbled
½ cup chopped red onion
½ cup sunflower seeds, pecans or almonds

Put above ingredients into a salad bowl. In a small bowl mix:

1 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
½ cup sugar

Add dressing mixture to broccoli mixture and stir to coat. Delicious!

Orange Jell-O Salad

Originally submitted by Anonymous

1 pint vanilla ice cream
1 cup boiling water
1 small pkg. orange jello (or any other flavor)

Dissolve jello and add ice cream. Beat with an electric mixer. Add any kind of drained, canned fruit. Will be set and ready in 30 minutes.

Brunch Cake

Recipe originally submitted by Shauna Cooke

2 eggs
1 Tbsp. oil
181/4 oz. box yellow cake mix
21 oz. can apple pie filling
1/4 cup sugar/2 tsp. cinnamon mix


1. In a large bowl beat the eggs and oil until frothy.

2. Stir in dry cake mix

3. When well blended, stir in pie filling. Mix until everything is well moistened.

4. Put batter into a lightly greased 9 x 13 baking pan

5. Sprinkle cinnamon sugar over top.

6. Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

7. Serve warm. Add a dollop of whipped topping to each serving if you wish.


Tip: For added flavor use cherry pie filling instead of apple pie filling.

Raspberry Cream Cheese Coffee Cake

Recipe originally submitted by Sunny Ray

2 1/4 c. flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1 1/2 tsp. almond extract

Filling:
8 oz. cream cheese (softened)
1/2 cup sugar
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1/2 cup raspberry jam (we used our yummy homemade jam)
1/2 cup slivered almonds

Mix flour and sugar and cut in butter. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, sour cream, egg, and almond extract. Mix well. Spread in bottom and 2 inches up the side of a 9-inch spring form pan (I was nervous and greased it a little. It was really thick and sticky and hard to spread).

For the filling: Beat cream cheese, sugar, and egg. Pour over batter. Spoon jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan.

Breakfast Pizzas

Recipe originally submitted by Sunny Ray

(Makes 4 servings)

1/2 lb. bulk pork sausage or Italian sausage (casings removed)
1/4 tsp. dried oregano
1/4 tsp. pepper
1 (8 oz) can crushed pineapple, drained
4 English muffins
1 (6 oz) can tomato paste
2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Crumble sausage over high heat. Add oregano and pepper and stir until meat is lightly browned, 5-7 min. Discard fat. Add pineapple and mix in bowl. Spread tomato paste on English muffins and set halves slightly apart on cookie sheet. Top with sausage mixture, cheddar cheese, then Parmesan cheese.

Bake at 400 until cheddar is melted; 10 min.

BREAKFAST PIZZA

Recipe originally submitted by Karalee Merrill

8 ounce crescent roll tubes (2)
1 pound breakfast sausage
8 ounces cream cheese
2 cups shredded cheese

Preheat oven to 375 degrees. In an un-greased 13 x 9 pan spread out one of the cans of crescent rolls, pinch together. In a skillet, brown the sausage. Drain grease. Take sausage out of the skillet and put in the cream cheese on low until melted. Add sausage back in and mix. Spread over rolls. Sprinkle cheese. Spread second can of cheese on top. Bake for 21 – 26 minutes. Cool for 15.

*** You can also add eggs to make it a more complete meal. Scramble 12 eggs and add in between the sausage and the cheese layers.

GLAZED POPPY SEED BREAD

Originally submitted by Deena Callahan

3 cups flour
3 eggs
2 ½ cups sugar
1 ½ cups vegetable oil
11 ½ teaspoons salt
1 ½ teaspoons vanilla
1 ½ teaspoons baking powder
1 ½ teaspoons Wilton butter flavoring
1 ½ teaspoons poppy seeds
½ teaspoons almond extract
1 ½ cups milk

Mix all ingredients with electric mixer for 2 minutes only. Pour into greased loaf pans and bake at 350 degrees for 1 hour. Makes 2 loaves

While still warm glaze with

¼ cup orange juice
¾ cup sugar
¼ teaspoon vanilla
¼ teaspoon almond extract
¼ teaspoon Wilton Butter flavoring

Mix all ingredients together and spoon over warm loaves (Wilton Butter Flavoring is in the cake decorating section of any craft store.)

SAUSAGE AND EGG CASSEROLE

Recipe resubmitted by Erin Callahan

(Tami Hughes Recipe)

1 stick butter
½ loaf cubed French bread
1 pound sausage (Jimmy Dean) cooked and drained)
12 eggs
2/3 cup grated cheddar cheese
1 ½ teaspoons dry mustard
1 cup milk
1 teaspoon salt
½ teaspoon pepper

Heat oven to 350 degrees. Melt butter in 9 x 13 pan in the oven. Place cubed bread in pan, top with cooked sausage. Mix all other ingredients and pour over the top. Bake 45 minutes. Let simmer another 10 minutes before serving.

WHITE CHOCOLATE LACE CUPS

Recipe originally submitted by Heidi Robbins

2 (1 ounce) squares white chocolate (milk or dark chocolate work too!)
2 teaspoons grated orange peel
¼ cup thawed whipped topping
¼ cup raspberries (or whatever fruit you want)

1. Line each of two medium muffins cups with a piece of foil. Place in freezer 5 minutes. Meanwhile, microwave chocolate in small microwaveable bowl on medium 1 ½ minutes; stir until chocolate is completely melted.

2. Drizzle chocolate with a spoon onto bottoms and up sides of prepared muffin cups. Freeze 5 minutes. Carefully remove foil cups from pan; Gently peel off and discard foil.

3. Stir orange peel into whipped topping; spoon evenly into chocolate cups. Top with raspberries.

CHOCOLATE - PEANUT BUTTER CANDY DESSERT

Recipe originally submitted by Sunny Ray

18 – 20 Oreo Cookies, Crushed
2 Tablespoons butter, melted
½ cup peanut butter
2 cups cold milk
2 pckg (4-serving size each) Jell-o chocolate Instant building
2 cups thawed Cool Whip Whipped Topping, divided
2 Tablespoons hot fudge ice cream topping
¼ cup candy-coated peanut butter pieces

Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan. Place peanut butter in a large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 minutes or until well blended. (mixture will be thick) Stir in one cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping. Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Peanut Butter Chocolate Bars

Annie Ivie's Recipe:

Mix and press into bottom of 9 x 13 inch pan:

1 cup melted butter
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth

Melt together until smooth:

1 ½ cups semisweet chocolate chips
4 Tablespoons Peanut butter

Spread on top of the mixture in the pan. Refrigerate 1 hour before cutting.

TRUFFLE CAKE BALLS

Recipe originally submitted by Priscilla Bingham

1 box cake mix, any flavor
1 can cream cheese frosting
1 package chocolate bark

Make cake mix according to package directions. Let cool completely. When cool, crumble the cake into crumbs in a large bowl. Mix in the entire cn of frosting (works best if you use your hands). Roll into balls and place on a cookie sheet. Place in the freezer for a couple of hours. Melt the chocolate bark and dip the balls into the chocolate using a fork, shaking off the excess chocolate. Let cool (doesn’t take very long!) and enjoy!

Chocolate Potato Cake

Recipe originally submitted by Deena Callahan

1 cup butter or margarine
4 eggs, separated, (beat the egg whites)
2 cups sugar
1 cup instant or mashed potatoes ( I make this cake when I have leftovers)
1 cup cold water
2 Tablespoons cocoa
1 ½ to 2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda

Cream sugar and butter. Add the other ingredients, except beaten eggs. When all ingredients are mixed, fold in the egg whites. Pour into 2 round cake pans. Bake at 350 degrees for 30 minutes. This recipe also makes great cupcakes. Pour batter into cupcake papers. Bake for 15 to 20 minutes, or until knife comes out clean when tested.

Chocolate Truffles

Recipe originally submitted by Donna Workman

- 8 ounces semi-sweet chocolate chips, melted (about 2/3 package 12 ounce bag)
- 8 ounces cream cheese, softened

Melt chocolate chips in the microwave. Mix in the softened cream cheese. Cool in the refrigerator for about ½ hour. Roll into about 36 balls.

Melt 12 ounces chocolate chips. Cover balls with melted chocolate. Let cool. You can also use peanut butter chips to mix with the cream cheese.

Sees Fudge

Recipe originally submitted by Erin Callahan

Step 1:
Put these ingredients in a large bowl, set aside.

3 6-ounce packages chocolate chips, or 12 ounces chocolate chips and 1-2 LARGE Hershey Bars ( I use 2)
8 ounces marshmallow cream
1 LARGE package miniature marshmallows
1 tablespoon vanilla

Step 2:
Put large can of evaporated milk, 4 ½ cups of sugar, and ½ pound butter in a HEAVY pan, cook over medium heat, stirring constantly. After it reaches soft boil stage, continue cooking for 7 – 8 minutes to soft ball stage (if you use a candy thermometer, about 220 degrees). Pour step 2 over step 1. Stir until well blended and reaches a rather hard consistency. (It works well to use a Kitchenaid or other blender for the mixing. The mixer does the work and it becomes very creamy.) Add 1 – 4 cups nut meats. Pour into buttered pan. This makes a large batch. I pour into a cookie sheet with sides.

Molten Chocolate Cake

Recipe originally submitted by Anne Ivie

This recipe has the amounts that Anne used in Parentheses.

4 Squares Semi-Sweet chocolate (8 squares)
½ cup butter (1 cup)
1 cup powdered sugar (2 cups powdered sugar)
2 eggs (4 eggs)
2 egg yolks (4 egg yolks)
6 Tablespoons flour (9 Tablespoons flour)
½ cup thawed Cool Whip

Preheat oven to 425 degrees. Butter 4 custard cups or soufflé dishes. Place on baking sheet. Microwave chocolate and butter in large microwaveable bowl on HIGH one minute or until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with a wire whisk. Stir in flour. Divide batter among prepared custard cups. Bake 13 to 14 minutes until sides are firm but inside is soft. Let stand one minute. Carefully run small knife around edges to loosen. Invert cakes into dessert dishes. Serve immediately, topped with whipped topping.

You can bake these in muffin tins: Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 10 minutes, or until sides are firm, but centers are soft. Let stand 1 minute.

BAKED PITA CHIPS

Recipe originally submitted by Jenae Montoya

1 package baked pocketless pita bread
Extra virgin olive oil
Coarse sea salt
Dried parsley, oregano, basil

Preheat oven to 400 degrees. Cut stacked pita bread in to small triangle (pie) shapes. Put on a deep baking sheet/pan. Drizzle olive oil over pita and toss until fully coated. Arrange pita on bakin sheet. Sprinkled oiled pita with salt and herbs. Bake at 10 – 15 minutes or until desired brownness/crispiness. Enjoy with hummus or tziki sauce.

TZIKI SAUCE: Greek Yogurt Sauce

Recipe originally submitted by Jenae Montoya

1 tub plain yogurt
2 cups peeled and chopped cucumber
1 Tablespoon chopped garlic
Lemon juice
Extra virgin olive oil
Coarse sea salt
Pepper

Just combine all ingredients in a large bowl according to your taste. Enjoy with pita bread/chips, salad or meats

GREEK STYLE PASTA SALAD

Recipe originally submitted by Jenae Montoya

1 box “small” pasta (i.e.: bow tie, macaroni, rotini, mini shells, orzo…your choice)
1 cup halved cherry tomatoes
1 cup garlic infused Greek green olives (Safeway)
½ cups chopped carrots
1 cup chopped cucumbers, peeled
1/3 cup red onion, finely chopped
1 small package pine nuts, lightly dry pan toasted
1 package feta cheese, chopped or crumbled
Lemon juice
Extra virgin olive oil
Coarse sea salt
Pepper

Cut and chop veggies beforehand ( or while waiting for boiling water). Dry pan toast pine nuts. Bring large pot of salted water to boil. Add pasta. Cook until al dente according to box directions. Drain past and run under cold water to cool. Ad veggies, lemon juice, olive oil, according to taste. Toss pasta and veggies with the feta cheese and pine nuts. Add salt and pepper to taste. Serve with favorite meat or main dish.

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Recipe originally submitted by Anne Ivie

1 cup all-purpose flour
½ cup whole wheat pastry flour (can use all white flour if you don’t have this)
1 ¼ cup granulated sugar
½ cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
freshly ground nutmeg, to taste (optional)
1 pinch ginger (optional)
2 whole large eggs
3 Tablespoons canola oil
1 teaspoon vanilla
2 cups grated, unpeeled Zucchini
1 20oz.can crushed pineapple in juice, drained. Reserve juice.

FROSTING

2 Tablespoons butter, softened
8 ounces low fat cream cheese, softened. (can use full fat cream cheese)
2 cups powdered sugar, approx.
2 teaspoons vanilla extract
Splash of milk or pineapple juice, if necessary
chopped walnuts or pecans, if necessary


DIRECTIONS:
Preheat oven to 350 degrees. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl: stir well with a wire whisk. Combine oil, eggs and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for about 33-3a5 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl, Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

Notes: If your zucchini is huge, scrape the seeds out of the center before you shred it so it's not too too watery. Also, I spread it out on layers of paper towel to drain it and dry it off a bit. Then I measure it out 2 cups. Not sure if this is critical, though Nuts can be added to the cake batter, if necessary this recipe makes a very generous amount of frosting. This recipe can be turned into a carrot cake just by substituting shredded carrots for the zucchini.

FRESH TOMATO, BASIL AND CHEESE PIZZA

Originally Submitted by Deena Callahan

1 14 ounce Italian cheese-flavored pizza crust
2 teaspoons olive oil
½ cup fresh, grated Parmesan cheese, divided
3 – 4 Roma tomatoes, cut into ¼ inch slices
5 garlic cloves, thinly sliced
¼ teaspoon salt
1/8 teaspoon black pepper
¼ cup fresh basil leaves, chopped

Preheat oven to 450 degrees. Place pizza crust on a baking sheet. Brush crust with olive oil. Sprinkle with ¼ cup Parmesan cheese, leaving a ½ inch edge around edge of crust. Arrange tomato slices over cheese, overlapping edges. Top with garlic slices, remaining ¼ cup cheese, salt and pepper. Bake at 450 degrees for 8 – 10 minutes or until crust is golden. Remove pizza to a cutting board, and top with fresh basil leaves. Slice in pieces.

LASAGNE

Originally Submitted by Sunny Ray

1 pound Sweet Italian sausage
1 pound ground beef
½ cup chopped onion
2 cloves of garlic, chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
½ cup water
2 Tablespoons white sugar
1 teaspoon fennel seed
2 teaspoon fresh chopped basil (use less if dried)
4 Tablespoons fresh Italian parsley, chopped (use less if dried)
1 teaspoon salt
1 teaspoon dried Italian seasoning
½ teaspoon ground pepper
23 ounces Ricotta Cheese
½ teaspoon fresh grated nutmeg
1 egg
1 pound mozzarella cheese (grated)
1 cup grated Parmesan cheese
12 lasagna noodles

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look brown. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.

Add the crushed tomatoes, tomato sauce, tomato paste, and water. Gently stir into the cooked meat.

Add the white sugar, fennel seed, basil, 2 Tablespoons Italian parsley, salt, Italian seasoning, and ground pepper. Gently stir these seasonings into the sauce. Cover the pot and let the meat sauce simmer

For 1 hour and thirty minutes.

Soak the lasagna noodles in hot tap water for 15 minutes.

While the noodles are soaking, you can make the cheese filling. To a mixing bowl add the ricotta cheese. Grate the fresh nutmeg over the ricotta cheese. Add the egg and the remaining 2 Tablespoons fresh Italian parsley. Mix these ingredients together with a spoon.

To build the lasagna layers use a 9 x 13 inch baking pan. Spread 2 cups of meat sauce on the bottom of the pan. Remove the lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce. Spread half of the ricotta mixture over the layer of noodles. Spread half of the mozzarella cheese over the ricotta layer. Spread half of the Parmesan cheese over the mozzarella layer. Spread 2 cups of meat sauce over the cheese layer. Lay down the next layer of noodles. Spread the mozzarella and Parmesan cheeses, saving some cheese for the top of the lasagna. Put the last layer of meat sauce on the cheeses. Sprinkle the remaining cheese on top. Cover the lasagna with foil. Bake in preheated oven a 350 degrees for 25 minutes. Remove foil and bake uncovered for another 25 minutes. Remove from oven and allow to cool for approximately 15 minutes. Serves 12 people.

PINEAPPLE BARS

1 cup packed brown sugar
1 Tablespoon lemon juice
1 cup flour
1 cup pineapple
1 ½ cup shredded coconut
1 tablespoon butter
¾ cup sugar
3 Tablespoons corn starch

Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about 2/3 of the mixture in a 9 inch square pan. Set aside. In a saucepan combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.

BOLOGNESE SAUCE

Originally Submitted by Donna Workman

2 Tablespoons olive oil
1 stalk celery, chopped
4 slices bacon, cut into ½ inch pieces
1 (28 ounce) can Italian plum tomatoes
1 large onion, minced
6 ounces tomato sauce
1 clove garlic, minced
½ cup dry white wine
1 pound lean ground beef
½ cup chicken stock
½ pound ground pork
½ teaspoon dried basil ( can substitute 2 Teaspoons chopped fresh basil)
½ pound fresh mushrooms, sliced
½ teaspoon dried oregano
2 carrots, shredded
Salt and pepper to taste
1 pound pasta

In a large skillet, warm oil over medium heat and sauté bacon, onion, and garlic until bacon is crisp; set aside

In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, celery, carrots, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Bring a large pot of slightly salted water to a boil. Add pasta and cook 8 – 10 minutes or until al dente: drain. Serve sauce over hot pasta. Makes about 9 servings.

SOUTH OF THE BORDER SALAD

Originally Submitted by Shauna Cooke:

2 Cans whole kernel corn (drained)
2 cans black beans (rinsed and drained)
1 can diced tomatoes and green chilies, undrained
¾ cup thinly sliced green onions
1/3 cup olive or vegetable oil
1/3 cup fresh lime juice
1 Tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground cumin

In a large bowl, combine the corn, beans, tomatoes, and the onions. In a small bowl combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 8 – 10 servings.