Warm Caramelized Vegetables

- Erin Callahan

2 pounds small red potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 pound asparagus, cut into 2-inch pieces
1/3 cup butter
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 teaspoon salt
Freshly ground pepper, if desired

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and set aside.

While potatoes are cooking, heat 1 inch water to boiling in 2-quart saucepan. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.

While vegetables are cooking, melt butter in 10-inch skillet over medium-high heat. Cook onions in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Oatmeal, Peanut Butter, and Chocolate Chip Cookies

- Erin Callahan

3/4 cup butter
3/4 cup peanut butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 1/2 tsp vanilla
2 1/4 cups flour
2 2/3 cups oats
1 10-oz chocolate chips

Beat butter and peanut butter in a large mixing bowl. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate chips.

Drop dough 3 inches apart into an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree oven about 8 to 10 minutes or till edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72

Chocolate Zucchini Cake

-Amy Badger

¾ cup sugar
½ cup packed brown sugar
½ cup (4oz) block-style fat free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 tsp. vanilla extract
2 ½ cups flour
½ cup unsweetened cocoa
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¾ cup fat free buttermilk (or milk soured with a little lemon juice)
2 cups shredded zucchini
2/3 cups mini chocolate chips
¼ cup chopped walnuts

Preheat oven to 350 degrees. Spray 12-cup bundt pan with cooking spray and dust with flour. Place sugars, cream cheese, and vegetable oil in a large bowl and beat until well blended, several minutes. Add eggs and egg whites , 1 at a time, beating well after each one. Beat in vanilla. Combine dry ingredients and add slowly to cream cheese mixture, alternating with the buttermilk. Stir in the zucchini, chocolate chips and nuts. Bake at 350 degrees for 1 hour.

Marshmallow Fruit Salad

-Shauna Cooke

3 cups pastel colored mini-marshmallows
1-30oz can fruit cocktail, drained
2-11oz cans mandarin oranges, drained
1-8oz carton Cool-Whip, thawed
½ to 1 cup chopped walnuts, optional

Combine all ingredients, refrigerate until ready to serve.

Serves 6-8

IVIE'S BAKED BEANS

-Carly Paulsen

This was a recipe I got from Joel and Anne Ivie...
All ingredients are very approximate. Adjust to your individual taste.
1/2 - 1 lb. bacon
1 28oz. can of baked beans
1/2 - 3/4 c. ketchup
1/4 - 1/2 c. brown sugar
2-3 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
Salt
Pepper
Garlic powder

Cut raw bacon into pieces (I use scissors for this). Brown bacon in large skillet. Remove cooked bacon and drain excess grease but don't wash out pan. Leave the little brown bits and pieces in the bottom of the pan. Add can of beans, and all other ingredients (including bacon). Let simmer together for about 20 minutes. Serve with biscuits or cornbread and you've got a filling cowboy dinner.

BBQ Ribs

-Carly Paulsen

Rack of baby back ribs
Your favorite BBQ sauce

Cut ribs in pieces (about two ribs per piece).
Place in large pot of boiling water (make
sure all ribs are completely submerged).
Bring water to a slow simmer.
Cover and simmer about two hours.
Heat grill to med - high heat.
Remove from water and pat dry.
Baste ribs with BBQ sauce.
Grill for about 2-3 minutes on each side. (This step can also be done in a broiler).

Cream Cheese Frosting

1/2 of 8-ounce block cream cheese
1/4 cup butter
1 box (4 cups) powdered sugar
1 tsp vanilla
about 2 Tbsp Milk (or to taste and spreadable consistency)

Mix together and whip to make frosting.