Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson

Macaroons

From Amanda Jensen (Dec 2006)

2 2/3 cups firmly packed coconut
2/3 cup sugar
1/4 cup flour
4 egg whites (beat till soft peaks form, with sugar)
1 t vanilla
1/8 t almond extract (or use more for stronger flavor)

Preheat oven to 325°F. Beat egg whites and sugar and extracts till stiff. Stir in flour and coconut. Form into balls, or just spoon (about 2 T size) on to parchment paper or foil lined or sprayed cookie sheets. Bake until they are slightly browned on the outside. Baking time varies with size of cookie, but about 15 – 20 minutes. Watch them the first time.

Can also dip 1/2 in melted chocolate

Broccoli Salad with dressing

Dressing: (for 2 bunches of broccoli)

1/3 cup canola oil
1/3 cup plus 1-2 T. rice wine vinegar
1/4 cup sugar
1 t. celery seed
1/2 t. salt dash garlic powder
1 t. onion powder (optional)

Shake above ingredients till mixed well and pour over 1 large bunch chopped broccoli, and 1 lb. mushrooms, cut in large pieces. chopped green onions and red pepper are optional.
Marinate for one hour.

The original recipe called for 1 cup oil and 1/2 cup vinegar and 1 cup sugar but I like it lighter.

Submitted by Janice Robinson

Pumpkin Dessert Squares

This tastes great! I first tasted this recipe at Williams-Sonoma; it was fantastic and easy to make!

1 box yellow cake mix
1/2 cup melted butter
3 large eggs
1 jar Muirhead Pumpkin Pecan Butter
1/8 cup milk
1 Tbs flour
1/4 cup sugar
1/4 cup butter
1 tsp Cinnamon

Preheat the oven to 350 degrees and lightly grease a 9x13 pan.

Reserve 1 cup of the yellow cake mix. Mix the remaining cake mix with ½ cup melted butter and 1 egg. Press into the bottom of the prepared sheet pan.

Mix 1 jar of the Muirhead Pumpkin Pecan Butter with 2 large eggs and 1/8 cup milk. Pour over the cake mixture in the pan.

Mix the reserved cup of the cake mixture with 1 T flour, ¼ cup sugar, ¼ cup butter and 1 t cinnamon. Mix with a pastry blender until butter is pea-sized and mixture clumps together. Crumble over the top of the pumpkin mixture. Bake in a preheated oven for 35-40 minutes or until golden.

Coconut Bundt Cake

This is the recipe for the cake served at the birthday celebration for James in October 2007

3 cups cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cups canned unsweetened coconut milk
2 cups (packed) sweetened flaked coconut (about 7 ounces)
(Many readers suggest adding 1 ½ - 2 t. baking powder to make it not so heavy. I added 2 t.)

1 3/4 cups powdered sugar
Additional sweetened flaked coconut (optional)

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.

Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired.

Submitted by Janice Robinson

Oreo and Fudge Ice Cream Cake

INGREDIENTS:

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

DIRECTIONS:

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
   
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
   
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.

Quick and Delicious Hamburgers

1 pound ground beef
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried basil leaves

Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four or five balls, and flatten into patties.
Cook on a grill about 3 to 5 minutes on each side, or to desired doneness. Top with desired toppings and condiments.

taken from allrecipes.com (Chris' Bay Area Burger)

submitted by Cathi Harbertson (I made them for a group of friends tonight and everyone loved them....super easy.)

Baked Beans

2 16-oz. cans of pork and beans
1 lb. ground beef
1 medium onion, chopped
1/4 cup green pepper, chopped
1 T. brown sugar
pinch of dry mustard
1 can tomato sauce
1/2 T. vinegar
1/2 tsp. oregano
shake of garlic salt
1 T. molasses

Preheat oven to 350 degrees. Brown the ground beef with the onion and green pepper. Drain.

In a bowl, mix the remaining ingredients. Add meat mixture. Pour into 9x13 pan. Top with shredded cheese. Bake for 30 minutes.

Submitted by Sarah Boman

Peanut Butter Cupcakes with Chocolate Frosting

1 box yellow cake mix
1 1/4 cup water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Place paper caking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil, eggs adn 3/4 cup peanut butter with electric mixer on low spead 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffing cups (about 2/3 full).

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 3o minutes.

In medium bowl, stire together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Submitted by Maria (and Tim) Jones

Tortilla Pinwheels

8-12 oz whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives (optional)
3/4 cup chopped ham slices

1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.

2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.


Variations:
green chiles
cheddar cheese
turkey instead of ham
salsa
chive or other flavored cream cheese
green olives w/pimentos
chopped red/green peppers
spinach or sun-dried tomato tortillas

taken from allrecipes.com

Submitted by Cathi Harbertson

Strawberry Angel Food Dessert

Ingredients:

• 1 (10 inch) angel food cake
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 quart fresh strawberries, sliced
• 1 (18 ounce) jar strawberry glaze

Directions:

1. Crumble the cake into a 9x13 inch dish.
2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Substitution: Instead of using angel food cake, you can use a yellow cake mix. Make it in a 9x13 as well as an 8x8 pan (that way the cake doesn't get too high.) It tends to be less messy and crumbly.

taken from allrecipes.com

submitted by Cathi Harbertson

Chocolate Ice Cream by White Mountain

4 Quart--
2 2/3 cup sugar
2 T cornstarch
1/2 tsp. salt
6 cups whole milk
4 eggs, beaten (we used egg beaters)
6 squares semisweet chocolate, melted
2 cups half and half
2 cups whipping cream
2 tsp. vanilla

6 Quart--
4 cups sugar
3 T cornstarch
3/4 tsp salt
9 cups whole milk
6 eggs, beaten (we used egg beaters)
9 squares semisweet chocolate, melted
3 cups half and half
3 cups whipping cream
1 T vanilla

Combine sugar and cornstarch in saucepan. Gradually stir in milk, cook over medium heat until mixture begins to simmer. Gradually stir 1 cup of the milk mixture into beaten eggs, then pour eggs into hot mixture. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

Adjustments: We did not have 6 cups whole milk, only 4 cups, so we added 2 cups half and half to the milk mixture.

Took about 20-22 minutes, was pretty firm just getting the dasher out. Best chocolate yet!


submitted by Janice Robinson

Easy Mint Chocolate Chip Ice Cream

Ingredients:

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips (we use have dark chocolate as well)

Directions:

1) In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

2) Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Makes 8 cups

Taken from allrecipes.com

submitted by Miles Pomeroy

Peach Ice Cream (from the party)

Ingredients:

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

Directions:

1) In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-in-half, vanilla and salt. Mix well.

2) Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Makes 16 cups.

Taken from allrecipes.com

submitted by Miles Pomeroy

Chicken Salad

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds (substitute cashews if desired)
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds (or cashews), parsley, salt, and mayonnaise with whipped cream. Chill. Serves 10. (I usually doubled the recipe for the office.)

Serve on croissants or on yummy Shirley's rolls.

submitted by Breann Pearson

Southwestern Pasta Salad

1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes
Pepperjack cheese, cubed (optional, but very yummy)

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

Stir in corn, beans, green pepper, red pepper, cheese (optional), and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Serves 8. Double recipe for a large group.

submitted by Breann Pearson

Baked Pasta

Ingredients:

Red or pink sauce
500-750 grams Rotini pasta cooked al dente and drained
1 ball fresh mozzarella, cut into small chunks
parmesan cheese


Basic Red Sauce (you can use this sauce with any type of pasta)

1 small yellow onion, minced
2 garlic cloves, minced
1 carrot, grated or minced
1 celery stalk, grated or minced
1-2 TBSP olive oil
1 lb hamburger (optional; if you want it vegetarian style, omit the meat)
Basil
Oregano
Parsley
Salt (a handful---Italians like their salt)
Pepper
1 29 oz can tomato sauce
1 8oz can tomato paste
½-1 cup water

Sauté onion, garlic, carrot, and celery in oil for a couple of minutes, then add hamburger and cook until browned.

Add tomato sauce, paste, and water as well as seasonings to taste and desired thickness. Use a generous amount of seasonings (I probably use at least a tablespoon of each). If you want to add a little spice, you can add some red pepper flakes.

Bring to a boil and then simmer covered on very low heat for 45-60 minutes.

When it is done, you can either leave it as is or add 1-2 cups whipping cream to make it a "pink sauce" With pink sauces, I prefer to not add meat.

The sauce can be made ahead.


In a 9x13 pan, spread a bit of sauce in the bottom so the noodles don't stick. Add half of the noodles. Cover generously with sauce. Put in half of the mozzarella cheese. Add the other half of the noodles, lots more sauce, the rest of the mozzarella cheese, and cover with parmesan cheese.

Bake at 350 degrees for 20-30 minutes. As long as the cheese is really melted and has begun to brown, then it's done.


submitted by Cathi Harbertson

Authentic Lasagna

Start to finish: about two hours Makes: 1 9x13 pan; 10-12 generous servings

Basic Red Sauce (you can use this sauce with any type of noodles)

1 small yellow onion, minced
2 garlic cloves, minced
1 carrot, grated
1 celery stalk, grated
1-2 TBSP olive oil
1 lb hamburger (optional; if you want it vegetarian style, omit the meat)
Basil
Oregano
Parsley
Salt (a handful---Italians like their salt)
Pepper
1 29 oz can tomato sauce
1 8oz can tomato paste
½ cup water

Sauté onion, garlic, carrot, and celery in oil for a couple of minutes, then add hamburger and cook until browned.

Add tomato sauce, paste, and water as well as seasonings to taste. Use a generous amount of each. If you want to add a little spice, you can add some red pepper flakes.

Bring to a boil and then simmer covered on very low heat for 45-60 minutes.


Besciamella Sauce (this is optional as well, but it makes the lasagna taste so good)
3 Tbsp butter
3 Tbsp flour

3 cups milk
Salt and pepper (it says to taste, but who wants to taste this, I don’t know)
Nutmeg to taste (optional)

Melt butter on stovetop and add flour. Stir constantly for 3 minutes. Avoid lumps.
Take pan off the stove and add all 3 cups of milk at one time and stir well. Watch out again for lumps. Put back on stove, bring to a boil and stir constantly for 10 minutes or until it turns to a gravy-like consistency. You have to keep stirring or the milk will curdle.

Layers:
On the bottom of a 9x13 pan, spread around a little red sauce so that it doesn’t stick.
Then:
Lasagna noodles (the Barilla lasagne oven ready kind that come with 15 sheets are best; lay out 3 per layer, they expand a bit)
Red sauce
Besciamella
Mozzarella cheese (I use 2 fresh mozzarella balls that you can buy in the cheese section. You should cut it up into very small chunks and divide it into 5 portions so that it lasts for all the layers)
Parmesan cheese

Repeat until all the ingredients are used. Make sure you cover the noodles well. It may look soupy, but the noodles absorb a lot of the sauces.

Bake at 350 for 35-50 minutes. It should brown a bit on the top, but not get too dark.

submitted by Cathi Harbertson

Mandarin Chicken Salad

1 lb chicken breasts
2 packets Good Seasonings Italian dressing seasoning
1 can (15 oz) mandarin oranges (drained, w/ juice reserved)
1 package Craisins
Lettuce and/or spinach

Grill or bake chicken breasts (they can also be breaded and fried in oil if you would like). Chop into bite-size pieces and mix with lettuce/spinach, mandarin oranges and Craisins in a large salad bowl. Add dressing to salad or individually if there will be leftovers.


Dressing:
1 packet Good Seasonings Italian dressing seasoning
1 packet Good Seasonings Zesty Italian dressing seasoning

Make as directed for 1 package, ,but put in both seasoning packets (it is more flavorful), use mandarin orange juice instead of water and cider vinegar instead of white vinegar. I also use the less fat recipe at the bottom and substitute the mandarin orange juice for the water there too.

submitted by Cathi Harbertson

Easy Baked Red Potatoes

5-6 red potatoes
olive oil
mustard (dijon or honey is best, but yellow tastes good as well)
salt
pepper
other seasonings as desired (normally at least basil and oregano)


Clean and dice potatoes with skin. Mix to taste with all ingredients (will taste somewhat mustardy, but it cooks into the potatoes nicely)

Bake at 450 degrees for 45-50 minutes

submitted by Cathi Harbertson

Savory Crescent Chicken Squares

Prep time: 20 min; start to finish: 50 min
Makes 4 sandwiches

Tender crescents wrap around a creamy chicken filling in a hot sandwich that took top honors in the Pillsbury Bake-Off Contest (won $25,000 in 1974)

1 (3 oz) pkg cream cheese, softened
1 Tbsp margarine or butter, softened
2 cups cubed cooked chicken
1 Tbsp chopped fresh chives or green onions
1/4 tsp salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp chopped pimientos, if desired
3 T sauteed diced mushrooms
1 tsp lemon juice
1 (8 oz) can Pilsbury Refrigerated Crescent Dinner Rolls
1 Tbsp margarine or butter, melted
3/4 cup seasoned croutons, crushed

Heat oven to 350 degrees. In medium bowl, combine cream cheese and 1 Tbsp softened margarine, beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangles. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 Tbsp melted margarine; sprinkle with crushed croutons.

Bake at 350 degrees for 25-30 minutes or until golden brown. Can serve with mushroom gravy made from cream of mushroom soup.

submitted by Janice Robinson

Spanish Rice

2 c. hard long grain white rice
2-3 T. canola oil
1/4 c. chopped onion
4 c. chicken broth
1 (8 oz) can tomato sauce
2 tsp. cumin
1/2 tsp. garlic granules
1 tsp. salt
1/2 tsp. pepper

Put oil in pan. Add rice and brown. Add onion to browned rice and cook until onion is tender. Add chicken broth, tomato sauce, cumin, garlic granules, salt and pepper. Stir real well. Simmer on stove for 20 to 25 minutes with lid on. Check rice after about 10 minutes of simmering to see if it is too dry. If so, pour a little water over the top and finish simmering; do not stir water in.

submitted by Jolene Pugh

Cream Cheese Frosting

For Buttermilk sugar cookies

1 cube margaine
8 oz. Cream cheese
2 lbs powdered sugar
add canned milk to desired consistency
1/2 tsp vanilla

(half this recipe is plenty for the whole sugar cookie recipe)

submitted by Janice Robinson

Café Rio Pork

First:
Spicy Honey Mustard Pork Roast---

3 lbs. pork roast
1/4 c. honey
2 T. Dijon mustard
2 T. black pepper
1/2 tsp. dried thyme, crushed
1/2 tsp. salt

Score half-inch slits in your roast and place in crock pot.
Combine honey, mustard, pepper, thyme and salt in a small bowl; mix until well blended. Brush mixture over roast, working well into slits.
Cook in crock pot for 7-8 hours on med/high heat.


Then,

1 tsp. garlic salt
1/4 c. barbecue sauce
3/4 c. ketchup
1/3 - 1/2 c. sugar (I ilke to use 1/4 c. brown sugar and 1/4 c. white sugar)

Mix together in a bowl, then add Spicy Honey Mustard Pork Roast, shredded.
Put in crock pot and simmer for 1/2 hour or so.

submitted by Jolene Pugh

Buttermilk Sugar Cookies

These are more puffy

5 1/3 cups flour
2 tsp. baking powder
1 1/3 cups sugar
1/2 tsp. salt
1 cup margarine (use 1 cube butter and 1 cube margarine)
3 beaten eggs
1 cup buttermilk
1 tsp. soda
1 tsp. vanilla

Mix soda and vanilla in buttermilk. Mix eggs and margaine, add buttermilk. Add sugar and mix well. Add dry ingredients. If dough is too stickyt or soft, add a little more flour. Roll out on a pastry cloth that has been floured. No need to chill this dough! Roll 3/8 to 1/4 inch thick and cut out. Bake 375 degrees for 10 minutes. Makes 3 dozen good size. These puff up and don't get brown when they are done.

Use Cream Cheese Frosting

submitted by Janice Robinson

Butter Icing

INGREDIENTS:

2 cups confectioners' sugar
2 1/2 tablespoons cream
4 tablespoons butter
1 teaspoon vanilla extract

DIRECTIONS:
1) In saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.

Dries firm, but soft to bite

submitted by Janice Robinson

Great Sugar Cookies (flat)

3 cups sifted flour
1 1/2 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt

1cup softened butter

1 egg
1/3 cup cream
1 teaspoon vanilla

Mix together dry ingredients (flour, baking powder, sugar, salt). Cut in softened butter with electric mixer till fine. In separate bowl, mix egg, cream and vanilla together. Add to dry/butter mix. Chill one hour.

Roll and cut a thinner cookie. Bake 400 degrees, 5-8 minutes.

submitted by Janice Robinson

Chile-Cheese Caserole

2 cans green chiles diced (4 Oz.)
1 lb. Monterrey Jack cheese grated
1 lb. Cheddar cheese grated
2/3 cup canned evaporated milk (1 small can)
1/8 tsp. salt
4 egg whites
4 egg yolks
1 Tbsp. flour

In LARGE bowl, combine cheeses and chiles and blend well. Butter a 9x13 baking dish, add cheese mixture to dish. With mixer, combine egg yolks, milk, flour, salt, and pepper; mix well. Beat egg whites until stiff. Then fold into egg and milk mixture. Pour eggs over cheese using a fork to "ooze" mixture throughout the cheese evenly. Do this the day before.

To Serve: Bake casserole 1 hour at 325 degrees. Remove casserole from oven and let it "set" for 5-8 minutes. Cut casserole into 12 servings. Place a slice of avocado on top of each serving. Put individual servings on guest's plate and let guest select his own "toppings."

Toppings may include: diced tomatoes, grated cheese, sliced olives, chopped green onions, sliced mushrooms, sour cream, chili salsa, etc.

This casserole is good served with sliced ham, skewers of fruit, muffins, and orange juice for breakfast or brunch. Adjust this menu to personal preference when served for lunch or supper.

submitted by JeNeal Bradford

Cake Mix Chocolate Cookies

1 dry cake mix (German chocolate normally, but any chocolate will work)
½ cup flour
2 eggs
1/3 cup oil


Mix dry cake mix and flour together. Add eggs and oil and mix with spoon. Use hands after to mix well. You may need to add a bit of water if it is too dry. Roll into balls, squish a bit and place on cookie sheet.

Bake at 350°F for 10 minutes. They may still be soft, but take them out anyway.

submitted by Cathi Harbertson

Dessert Crepes

1 1/2 cups all-purpose flour
1 tablespoon sugar (a little less if making dinner crepes)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cup milk
2 eggs
1/2 teaspoon vanilla (leave out if making dinner crepes)
2 tablespoons butter, melted

Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crepe, lightly butter or spray with cooking spray a skillet. Immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown on other side.

submitted by Sarah Boman

Mile-High Fudge Brownie Pie

4 squares BAKER's semi-sweet baking chocolate
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
2 cups cold milk
2 pkg. (4 serving size each) Jell-O chocolate flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip, thawed, divided

PREHEAT oven to 350 degrees F. Microwave chocolate and butter in large microwaveable bowl on High 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Spread into greased 9-inch pie plate.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely on wire rack. Scoop out center of brownie with spoon, leaving ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping and all but ½ cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining whipped topping and remaining ½ cup brownie pieces. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

submitted by David Shumway

Dinner Crepes

12 prepared crepes
1/4 cup butter
1 cup diced celery
1/2 cup chopping onion
2 tablespoons flour
1 teaspoon salt
1 chicken bouillon cube (or Lipton soup mix)
1 1/2 cups milk
2 cups diced chicken
1/2 cup sliced olives
Parmesan cheese

In a skillet, melt butter on medium heat. Sautee onion and celery until crisp and tender. Add flour, salt, and buillon cube. Stir until well blended. Gradually add milk; stir and cook until thickened. Fold in chicken and olives; heat through. Put 1/3 cup filling in the center of each crepe. Fold/roll crepes and place in appropriate sized pan. Sprinkle with parmesan cheese. Bake at 375 for 10-15 minutes.

submitted by Maria Jones

Cabbage & Ramen Oriental Salad

1/2 head cabbage finely chopped
1/2 head red cabbage finely chopped
1 large head Romaine lettuce, torn
1 bunch green onions, chopped
1 large green pepper, diced
3/4 to 1 cup slivered almond (or less to taste)
1/3 cup sesame seeds, toasted
3-4 chicken breasts, cooked and diced (or use canned chicken)
1 package Chicken flavored Ramen noodles (dry, not cooked)

Place chopped cabbages and lettuce in large bowl. Add onions, green peppers, almonds, and sesame seeds. Crush the dry Ramen noodles so they break apart and add to salad. Toss the diced chicken with the salad. Pour dressing over and toss just before serving.

Dressing

3 Tablespoons soy sauce
3 Tablespoons sesame seed oil
3 Tablespoons rice wine vinegar
4 Tablespoons sugar
1 chicken Ramen noodle flavor packet (from noodles in salad)

Mix well and pour over salad just before serving.

Serves 6-8 entrée size portions (serves more if used as a side salad).


submitted by Janice Robinson

Chara's Cookies

1/2 cup shortening
1/2 cup margarine (IMPERIAL brand)
1 1/2 cups brown sugar
2 eggs
Pinch of salt
1 tsp of baking soda
1 tsp of vanilla
2 cups of flour
Approx 2 cups (milk) chocolate chips


submitted by Chara Whiting

Cheese Spread

1 8 oz cream cheese plus 1/2 of another 8 oz cream cheese, softened
1 jar Old English cheese Spread
1/2 jar Roka Blue cheese Spread
1 green onion, finely diced, including the green part
1 t. Worchestershire sauce
1 t. Accent

Soften the cream cheese, add other ingredients and mix well. Store in the fridge and serve with crackers or celery. Can add pecans. Spreads well on crackers since it is really soft.

submitted by Janice Robinson

Skor Cookies

Ritz Crackers, about 40
2 cubes butter
1/2 cup brown sugar
1 pkg semi sweet chocolate chips

Place crackers on a foil lined large cookie sheet ( you can spray with Pam also). Put butter and brown sugar in a saucepan and bring to a boil for 1 minute. Pour over crackers and bake at 350 degrees for 10 minutes. After you take it out of the oven, pour the chocolate chips over the crackers. When the chips melt, make sure the chocolate is spread to all the edges. Place in the freezer until chocolate is hard. Break up or cut into cookie size pieces. These are addicting!!

submitted by Janice Robinson

Decadent Brownie Pie

2/3 cup butter or marg, softened
1 ¼ cup sugar
½ cup corn syrup
2 eggs
1 ¼ cup flour
½ cup baking cocoa (I used Hershey’s Special Dark)
½ t salt
3 tablespoons milk
2 cups chopped walnuts

Ganache:
1 cup whipping cream
8 squares (1 oz each) semisweet chocolate, chopped or broken into pieces

Cream butter and sugar. Add corn syrup. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and add to creamed mixture alternately with the milk. Fold in walnuts. Spread into a greased 10 inch spring form pan. (Or line a 9 x 9 square with foil and grease well) bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side comes out clean. Cool on a wire rack.

For Ganache, bring cream to a boil in a saucepan. Remove from heat and add all the chocolate and stir until melted. Cool completely.

Remove sides of spring form pan or remove foil from the pan and then remove foil. Pour or spread the cooled ganache over the top, let drip down sides. Let stand till set and place in fridge to help the ganache get firmer.

Cut in to wedges or squares. Can be garnished with desired toppings: andes mint, or raspberries, or a drizzle of caramel ice cream topping and cool whip.

submitted by Janice Robinson

Janice's Chicken Curry

2 Tbl. oil
1 tsp. 5 spice
1/2 tsp. salt
1/2 tsp. garlic powder (grate 2 cloves for 3x recipe)
1/2 tsp. ginger (grate 1/2 inch for 3x recipe)
1/2 tsp. pepper
1 Tbl. Soy sauce
2 lbs chicken breast cut into 1 inch pieces (use precooked)
1 cup chicken broth (use 2 cups of water, 3 t. granules)
3 tsp. curry
2 Tbl. Rice wine vinegar
One 14 oz. can coconut milk (Use 1 coconut milk with 2 cream of coconut for 3x recipe)

Serves 6-8 (triple recipe for 24 people). Heat oil till hot, stir in spices and soy sauce. Add chicken, cook 5-8 minutes until brown and NOT PINK!! Add broth, curry, vinegar, and coconut milk. Then boil, reduce heat, and simmer for 20-25 minutes uncovered. Add cornstarch in water to thicken and SERVE OVER THE RICE. TOPPINGS: Celery, tomatoes, cheese, nuts, pineapple, green onion, coconut, chow mein noodles, green pepper, chutney, bananas, oranges, etc.


submitted by Janice Robinson

Granola Recipe

4 Cups Oats
2 Cups Coconut
2 Cups Raw Almonds (sliced)
2/3 Cup Oil (I use Canola)
½ Cup Honey

Mix together well then spread onto large cookie sheet. Bake in oven at 325 degrees for approx. 30 – 35 minutes or until brown.

Enjoy!

submitted by Heidi Wadsworth

Elena's Caramel Brownies

1 German Chocolate Cake Mix (other chocolate cake mixes work too)
3/4 C Melted Butter or Margarine
1/3 C Evaporated Milk
40-50 Caramels


Mix cake mix (dry) and melted butter in a bowl. Take one half of the dough and press it into a 9 x 13 pan and bake for 8-9 minutes @ 350°F.

In microwave or in a double boiler melt caramels with evaporated milk. Pour over the baked bottom layer.

Take the remaining batter and piece on top of the caramel. I flatten little bits and lay it on top. Be careful not to run out…cover the majority before you try to fill in the cracks.

Bake again for 15-20 minutes @ 350°F. Let cool before eating.

submitted by Brandon Camp

Skor Bar Cake

Ingredients:

Chocolate cake mix
1 can sweetened condensed milk
8oz caramel
whipped topping
3 Skor bars

Make the chocolate cake according to package directions in a 9x13 pan. When it is just out of the oven, pierce top of cake with fork or knife so that the following mixture can be drizzled over the top, going down into the cake.

Pour one can of sweetened condensed milk over the top of the cake and 8 ounces of caramel topping so that they soak down into the cake. Refrigerate until ready to serve (it is best to do that for about 2 hours or more). When ready to serve, spread whipped topping over the whole cake. Crunch three Skor Bars over the top fo the cake. It can be put back in the refrigerator and served later or served immediately.

submitted by JeNeal Bradford

Buttermilk Pie

Mix Dry Ingredients
3 C. Sugar
1 1/2 C. Flour
1 tsp baking powder
3/4 tsp baking soda

Beat together with wire whisk
4 eggs
2 C buttermilk
1/2 C melted butter
2 Tbsp lemon juice
2 tsp vanilla

Add dry ingredients. Whisk together until lumps are all gone. Pour into two unbaked deep dish pie crusts. Bake at 400°F for ten minutes and then 325°F for 50 minutes. Makes 2 pies.

Serve with whipped cream and a fruit sauce.

Fruit Sauce:
A bag of frozen fruit, any size.
Add half a cup of water, 1 C of sugar, 2 tsp of vanilla and bring to a boil in a pot and chill before serving.

submitted by: Logan Gillette

Oriental Salad

1 head Romaine lettuce washed and cut in bite size pieces
1/2 red pepper, sliced very thin
1/4 red onion, sliced very thin
1 can mandarin oranges - drained
1/4 cup caramelized slivered almonds
1 handful of fried wonton skins, cut in to 1/4' slices before frying
1 handful of fried vermicelli (rice sticks) if you have it
1-2 chicken breasts, grilled and cut into bite sized pieces, (or use canned chicken)

Dressing
1/2 cup unseasoned rice vinegar
1 cup white granulated sugar
1 cup salad oil (canola, olive etc)
1 t salt
1/4 t. black pepper
1 t sesame oil

Blend vinegar and sugar together first, then add the oil slowly and other ingredients. Use the blender. Pour over salad just before serving.

submitted by Janice Robinson

Snicker Cake

1 German Chocolate Cake Mix
1 14oz bag caramels
1 6oz bag chocolate chips
1 cup peanuts or pecans
1/3 cup milk
1 cube margarine

Frosting
1 cube butter or margarine, melted
2 T milk
4 T cocoa
1 box powdered sugar
1 tsp vanilla

Make cake as directed. Pour 1/2 batter into 9x13 pan and bake 20 minutes at 325 degrees. While cake is baking, melt caramels with milk and margarine (can use microwave). Beat until smooth. Pour caramel mixture over baked cake; sprinkle with nuts and chocolate chips. Spoon remaining cake batter over top. Bake at 325 degrees for 25 minutes until done. Top with frosting, and can be served warm or cold with whipped topping.

submitted by Janice Robinson

Key Lime Bars

Crust:
1 C. butter
2 C. flour
1/2 C. powdered sugar

Filling:
6 eggs
1/2 C. lime juice (brimming)
1-1/2 t. baking powder
Pinch of salt
6 T. flour
3 C. sugar
Green food coloring to desired tint
Powdered sugar

Mix the ingredients for the crust together and pat into a 9 X 13 inch pan. Bake in a 350 degree oven for 20 minutes. Whip together the rest of the ingredients except the powdered sugar, and pour on crust when it is done. Bake again for 25 minutes. Cool; then sift powdered sugar on top.

submitted by Laurie Lindberg

Pretzel Jello

2 cups crushed pretzels
3 Tbl sugar
¾ cup melted butter
8 oz cream cheese, room temperature
½ cup sugar
small carton Cool Whip
2 10 oz bags frozen strawberries, sliced, or 1 qt fresh (no sugar added)
1 6 oz package strawberry gelatin
2 cups boiling water

Preheat oven to 400 degrees. Mix the pretzels, 3 Tbl sugar and melted butter and pat into a 13x9 inch pan. Bake for 7-8 minutes until toasted. Set aside to cool.

Beat together cream cheese, cool whip, and ½ cup sugar. Spread over cooled crust.

Combine strawberries, gelatin and boiling water, stirring until gelatin is dissolved. Let stand in refrigerator until partially jelled, then pour over cream cheese layer. Refrigerate until set.

submitted by Janice Robinson

Cinnamon Almonds

Ingredients:

14-20 oz whole almonds (fill a cookie sheet)

1 1/4 cup sugar
1/2 cup water
1 - 2 teaspoons cinnamon

Preheat oven to 350. Place almonds in a single layer on a baking sheet and toast till fragrant, about 10 minutes.

In a medium sauce pan, combine sugar, water and cinnamon with the toasted almonds. Cook over medium high heat,stirring constantly (DO NOT LEAVE). Nuts are done when sugar becomes golden and starts to crystallize and nuts are completely coated, about 8 minutes. Quickly pour out onto baking sheet to let cool. Enjoy!

submitted by Janice Robinson

Caramel Popcorn

Ingredients:

24 cups popped corn (about 3/4 roasting pan full)
2 cups packed brown sugar
2 cubes margarine
1/2 cup white corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Stir margarine, brown sugar, corn syrup, and salt until melted in medium saucepan. Boil (without stirring) for 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour mixture over roasting pan 3/4 full of popcorn. Stir popcorn until evenly coated. Bake at 250 degrees Fahrenheit for one hour, stirring every 15 minutes. Cool on waxed paper and store in an airtight container.

submitted by Breann Pearson

Chocolate Almond Balls

Ingredients

3 Large Hershey's Almond Chocolate Bars
8 oz. Cool Whip
1 can (Blue Diamond) Almonds
Vanilla Wafers, crushed

Melt Candy Bars. Add Almonds. Add Cool Whip (mixture will be gooey). Form mixture into balls and roll in vanilla wafer crumbs (drop by spoonful into crumbs and then form into balls after the they are somewhat coated). Chill until firm. Store in the refrigerator.

submitted by Bea Jasperson

Double Chocolate Bundt Cake

Ingredients:

1 pkg Super Moist Cake mix (choc fudge, devil food, or sour cream chocolate)
2/3 cup water
1 cup sour cream
3 eggs
1 cup mini chocolate chips

Grease bundt pan well and sprinkle sides and bottom with sugar. Mix cake mix, water eggs, and sour cream on low speed to moisten. Mix 2 minutes on medium speed. Fold in chocolate chips. Pour batter into pan. Bake 40-45 minutes at 350 degrees. Cool 10 minutes before inverting.

Before serving drizzle with chocolate sauce (Hershey's or Smuckers) Optional


submitted by Janice Robinson

Spinach Salad w/ Poppy Seed Dressing

Ingredients:

1 bunch torn spinach
1 head lettuce, torn (recommended: Romaine lettuce from Costco)
1/4-1/2 lb. sliced mushrooms
8 slices cooked bacon, crumbled, or 1 jar Hormel real bacon bits
1 small red onion, chopped
1/2 to 1 cup grated Monterey Jack Cheese

dressing:
1 T poppy seed
1 cup oil
1 tsp salt
1/2 tsp dry mustard
1/2 c. sugar
1/2 c. apple cider vinegar (or Rice Wine Vinegar)
1 T grated onion (or 3-4 slices of one half size of the red onion)
blend dressing ingredients together in the blender, store in fridge over night or a few hours and pour on salad just before serving


submitted by Janice Robinson

Clyde's Toasted Almond Fudge

Ingredients

6 eggs - beat til thick (can use eggbeaters) then add 3 1/2 cups sugar
4 sq. chocolate, melted and cooled
2 cans evaporated milk
2 cups milk
3 T. vanilla
1 qt 1/2 & 1/2
3-8 oz unblanched almonds, toasted in oil at 400'-salt lightly

Fold cooled chocolate into eggs and sugar, add remain. Ingredients except nuts. Freeze, add nuts at the end just before it gets too hard to turn.

submitted by Janice Robinson

Hawaiian Delight Ice Cream

Ingredients:

1 med can pineapple tidbits, Drain and chop fine in blender (crushed pineapple is the poorest quality and toughest)
Small can orange juice concentrate
3 cups sugar
3-4 ripe bananas, mashed
1 qt milk
1 pint cream
1 pint half & half
1/2 tsp salt

Freeze in an ice cream maker

submitted by Janice Robinson

Clyde's Fresh Peach Ice Cream

Ingredients:

10-12 medium peaches
3 cups sugar (less if they're sweet)
1/2 tsp salt
1 T. Vanilla (not imitation)
1 T. lemon juice
1/4 tsp almond extract
1 pint cream (heavy whipping)
1 pint 1/2 & 1/2
1qt. Whole milk

Peel peaches, chop and put them in the blender. Mix sugar in and let sit 1 hour or more in fridge. Add salt, vanilla, lemon, almond, then put in a freezer, add milk and cream. Stir and freeze. Makes 5 Quarts. Needs a 6 qt. freezer.


submitted by Janice Robinson

Taco Soup

Ingredients:

1 lb. hamburger
1/2 onion, chopped
1 can beef broth (soup style)
1 can corn with liquid
1 can kidney beans, drained and washed
1 can black beans
1 14 oz. can crushed tomatoes
1 14 oz. can diced tomatoes with liquid
1 package taco seasoning

Brown hamburger with onion, drain fat, and add can of crushed tomatoes and taco seasonings. Warm in skillet, then transfer to crockpot. Add drained kidney bean, corn, and other can of tomatoes.

Heat through on high or low and serve over Fritos, and top with cheese, sour cream, avocado, olives, and green onions.

submitted by JeNeal Bradford

Easy Never Forgotten Guacamole

Prep Time:
10 Minutes
Ready In:
40 Minutes
Servings:
16

INGREDIENTS:
3 avocados - peeled, pitted and diced
1 tablespoon sour cream
2 (3 ounce) packages cream cheese, softened
2 tablespoons salsa
1 pinch salt
1 dash ground black pepper
1 dash garlic salt
1 dash onion powder

--------------------------------------------------------------------------------

DIRECTIONS:
In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

submitted by Maria Jones

Breann's Magical Fruit Dip

1 cup pineapple juice
1 Tbsp Lemon juice
½ cup sugar

Mix until dissolved.

1 large or 2 small pkgs of instant jello pudding mix (lemon, or flavor compatible with pineapple juice).

Add slowly until well mixed.

Fold in 16 oz. tub of Cool Whip (thawed).

Chill.

submitted by Breann Pearson