Jan~ Are you READY for some FOOTBALL!!! Super bowl favs

Meat balls by Barb Dahl

Frozen meatballs or little smokies

Grape jelly

Hinz Chili sauce

In sauce pan mix 1 jar of chili sauce with 1/2 cup jelly.  Heat to medium and stir until jelly is disolved.  Turn to low & let simmer for 5 min.  Place meatballs in crockpot & pour mixture sauce on top.  Set on low in crockpot & serve. 

 Mozzarella & Pesto Crostini by Ariella Walker

Buffalo mozzarella cheese sliced
Classico brand pesto sauce
baguette bread sliced
Basil
tomatoes sliced

Spread pesto sauce of bread & cover with cheese.  Lightly toast until cheese is soft.  Top with sliced tomatoes sprinkle with basil. 


Sausage stuffed mushrooms by Carol Snyder

Chili by Patty Foster

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 2 (15 ounce) cans chili beans, drained
• 2 (15 ounce) kidney beans, drained
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Pepperoni Bites by Tina Gann

 

1-3.5 oz package pepperoni, chopped

1 cup shredded swiss cheese

1 medium tomato, chopped

¾ cup mayo

2 Tbsp pesto

3-7.5 oz cans refrigerated buttermilk biscuits (10 count each)

Preheat oven to 350 degrees. Combine first 5 ingredients in bowl. Place biscuits in greased mini muffin tins, pressing gently to fit cups. Spoon about 1 Tbsp filling into each cup. Bake 20-25 minutes, until biscuits golden brown. Makes 30 mini pepperoni bites. (May also make in regular-sized muffin tin. Substitute 2-16 oz large refrigerated flakey biscuits for other biscuits. Makes 16 large pepperoni cups).

 Savory Spinanch & Artichoke Dip by Ginny Wingate

1jar (12 oz.) artichoke hearts, drained, chopped

1pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1- 8 oz package cream cheese softened

1/2 cup KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1/2 tsp garlic, garlic powder

Make It

HEAT oven to 350°F.
MIX ingredients until blended.
SPOON into 9-inch quiche dish or pie plate.
BAKE 20 min. or until lightly browned.    

Bacon wrapped brown sugar polish sausage by Barb Dahl

Ingredients

• Nonstick cooking spray
• 1 package polish saugage of choice (cut each one into 3rds)
• 15 slices bacon, each cut crosswise into thirds
• 3/4 cup packed brown sugar

Directions

1. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside.
2. Wrap each sausage link with a bacon piece, overlapping the bacon piece at the end. Press the end of the bacon piece to seal or secure it with a wood toothpick. Place in the baking pan.
3. sprinkle brown sugar over the top of each sausage.
4. Bake in a 350 degree F oven about 30 minutes, or until the bacon is browned. Serve immediately. Makes 8 polish dogs cut into 3rds so 24 pieces.

December~ Christmas Morning Breakfast

Baked eggs by Barb Dahl

Ingredients:

Eggs

Salsa (optional)

Butter

Saltine crackers

Salt & pepper to taste

Aluminum muffin liners (they work better than paper because these are so wet before cooking)

Line a miffin tin with liners. Crack 1 egg in each liner top with 1 tablespoon of salsa (this is optional I love them without it so do most kids) If you choose not to put salsa on them sprinkle with salt & pepper.  Crumble 1 saltine cracker on top & put a slice of butter on top about 1 tsp.  Bake at 350 for 20-30 min or until brown & firm. 

Breakfast Sandwiches by Barb Dahl

Ciabatta bread loaf sliced in half

Crushed garlic

Finely chopped onion

1 stick Melted butter  

4 Tbsp Brown sugar

Deli ham

Pepper jack cheese

Cooked bacon

6 Cooked scrambled eggs salt & peppered to taste

Butter both halves of bread & Spread crushed garlic & onion on top (put the desired about you want, I use about 2 tsp crushed garlic & about the same in fine chopped onion.) Spread 2 Large table spoons on brown sugar on each half of bread.  Place cheese on the bottom half of the loaf.  Place both halves on a cookie sheet & put under broiler until browned & cheese is melted.  Top with bacon, ham, & egg & then put the top of the loaf on it.  Cut into individual sandwiches.  Makes 6 good size sandwiches. 

Bloody Mary's by Carol Snyder
46 oz tomato Juice
12 oz vodka
1/4 cup Worchester Sauce
1/4 cup lemon juic
40 drops of Tabasco sauce
1/2 tsp pepper, salt, and celery seed or salt
Mix all together in pitcher.  Add extra spices to taste

Black Berry Bacon Cresent roll ups by Jen Tecson

16 slices of thinly slices canadian bacon (or ham)
1 jar jam (Seedless blackberry used)
1 package of crescent roles

Instructions
1. separate creasnt dough into triangles
2. Spread with a think layer of the preserves
3. Top with the canadian bacon (or ham)
4. Roll into the crescent rolls
5. place on baking sheet and cook according to directions (may need to add 2-4 minutes to be cooked throughout)

• 2 cup(s) fruit (preferably peaches, nectarines, plums, or a mix of all three), pitted and cut into 1/4-inch pieces
• 1 tablespoon(s) granulated sugar
• Zest of 1/2 orange
• Juice of 1/2 orange
• 1 pinch(s) coarse salt
• 1 tablespoon(s) cornstarch
• Pate Brisee
• 1 egg, lightly beaten
• Sanding sugar

---

Directions

1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, mix together fruit, sugar, orange zest, orange juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
3. On a lightly floured work surface, roll out one piece of dough to a 16- by 11-inch rectangle. Trim to 15 by 10 inches. Cut into six 5-inch circles or squares. With a dry pastry brush, sweep off excess flour. Working with one round at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
4. Repeat entire process with remaining ingredients.  Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
5. Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

Christmas morning pie by Lindsay DeHart

½ pound bulk pork sausage cooked & crumbled

½ cup shredded swiss cheese

½ cup shredded cheddar cheese

1 9 in unbaked pie crust

3-4 eggs beaten

½ cup milk

¼ cup chopped onion

3 Tbsp chopped green & red pepper

In a bowl combine sausage & cheese & place in pie crust.  In a bowl combine eggs, milk, onion & peppers & pour over sausage.  Bake at 350 for 55-60 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

November Fall Favorites and comfort foods

Wow! I have gotten so far behind!!  Seriously how has 3.5 months gone by since I updated this?!!!  I am sorry it has been awhile, the holidays just went so fast it is taking awhile to get caught up. 

November was fall favorites and comfort foods & they were all so good.  I am excited to finally share the recipes with you.  If you see a picture that doesn’t have a recipe & it is yours please get it to me so I can update it, thanks. 

Crab Melts By Ariella Walker

Ingredients:

Imitation crab

Green onion

Cheddar cheese

Mayo

English muffins

Toast muffins very lightly.  Chop up the crab & onion and mix together with enough mayo to lightly coat everything.  Put the mixture on the toasted English muffins.  Slice up the cheese and put on top & put in the oven until cheese melts.  Serve as is or add sliced avocado & tomatoes to it. 

 Beans & Rice by Gio Diaz

Stuffed Zucchini by Carol Snyder

2 medium zucchini (about 8 ounces each)

1 teaspoon olive oil

1 fresh poblano chile pepper, seeded and finely chopped*

1/4 cup finely chopped onion

2 cloves garlic, minced

1/2 cup fresh or frozen whole kernel corn

1/3 cup chopped tomato (1 small)

1/3 cup canned no-salt-added black beans, rinsed and drained

1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)

2 tablespoons snipped fresh cilantro

1. Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan.
2. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
3. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender. Makes 2 servings (2 zucchini halves each)

Tip

• *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

 Moist Corn Bread by Tina Gann

 1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk (can substitute with 1 Tbsp lemon juice and enough milk to make 1 cup, let stand 5 minutes)
1/2 tsp baking soda
1 cup flour
1 cup yellow cornmeal
1/2 tsp salt

Mix melted butter and sugar in bowl. Add eggs and beat well. Combine buttermilk and soda and stir into mixture. Add flour, cornmeal and salt; stir until blended. Pour into greased 8" square baking pan; bake at 400 degrees for 30 minutes or until toothpick comes out clean. Serve warm with honey butter.

Honey Butter
3/4 cup butter, room temperature
1/4 cup honey

In a small bowl mix butter and honey until smooth. Use a hand mixer to get a nice whipped consistency.
Store, covered, in the refrigerator.

Lemon Custard tarts by Kelly Hedges

Carmel Apple Bars by Lisa Smith

Ingredients
CRUST:
3/4 cup Crisco® All-Vegetable Shortening or 3/4 stick Crisco® All-Vegetable Shortening Sticks, plus additional for greasing pan
1 cup firmly packed light brown sugar
1 large egg
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups quick oats, uncooked

FILLING:
3 to 4 (about 4 cups) Granny Smith or Golden Delicious apples, peeled and chopped into 1/2-inch pieces
2 tbsps. Pillsbury BEST® All Purpose Flour
1 tsp. lemon juice
1 (14 oz.) bag caramel candies, unwrapped

Directions
HEAT oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with shortening.
COMBINE 3/4 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer; add egg. Beat until well blended.
MIX together 1 1/2 cups flour, salt and baking soda. Add gradually to creamed mixture. Add in oats. Mix until blended. Reserve 1 1/4 cups of mixture for topping. Press remaining mixture into prepared pan. Bake 10 minutes.
TOSS apples with 2 tablespoons flour and lemon juice. Distribute apple mixture evenly over partially baked crust. Press in lightly.
PLACE caramels in microwave-safe bowl. Microwave on HIGH (100% power) 1 minute. Stir. Repeat until caramels are melted. Drizzle melted caramel evenly over apples. Crumble reserved topping evenly over caramel.
BAKE 30 to 40 minutes, or until apples are tender and top is golden brown (do not overbake). Loosen caramel from sides of pan with knife. Cool completely. Cut into 1 1/2 inch bars. Cover tightly with plastic wrap to store.

 

 Banana Cake By Jen Tecson

Ingredients
 1/3 cup shortening
 1 1/4 cups sugar
 2 eggs
 1 teaspoon vanilla extract
 1 1/4 cups mashed ripe bananas
 2 cups all-purpose flour
 1 1/4 teaspoons baking powder
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup sour cream
 1 cup chocolate chips

 Directions
In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done.
Cool 10 minutes in pan before removing to a wire rack to cool
completely.

Pumpkin Spice Latte by Lindsay DeHart

 

2 cups milk

4 tsp sugar

2 tsp vanilla

½ tsp pumpkin spice

3 heaping spoonfuls of canned pumpkin

In sauce pan heat on medium heat till steaming stirring constantly with wire whisk so milk doesn’t scorch and it gets frothy.

Mix pour desired amount into 1 cup of strong coffee.  Makes 2-4 servings depending how much you want in each cup.

Squash Casserole By Barb Dahl

4 medium yellow squash seeded & cubed

1 medium onion chopped

1 package Ritz crackers crushed

¼ cup melted butter

1 cup grated cheddar cheese

2 eggs

½ cups milk

Salt & pepper to taste

Cook squash & onion until tender; drain off all liquid & mash. 

Beat together egg & milk. 

Add squash Cheese, butter & ¾ of the crackers & mix together.

Pour into greased 8x8 pan.

Sprinkle remaining crackers on top.

Bake  at 400 for 20-30 minutes or until browned & firm.