Stuffed Mushrooms

Recipe coming soon...

Honey Almond Cheese Ball

1 block of cream cheese

3 tablespoons honey

1/2 cup crushed almonds

Mix all ingredients together and chill for at least 1 hour.

Artichoke and Spinach Dip

Recipe coming soon...

Rollups

2-3 pkgs. cream cheese

2 pkgs. (2oz.) lunch meat Ham

1 can diced green chilies

1 can Frito Jalapeno cheese dip

1 small bottle pimentos

2 shakes Worcestershire sauce

1 pkg tortillas

chop up ham and blend with the rest of the ingredients. Spread mixture onto tortillas and roll them up. Cut into 1/2 inch slices.

Cream Cheese Wontons

1 Pkg of wonton wrappers

2 pkgs cream cheese (can use lowfat)
3 1/2 TBL sugar
3 squirts of lemon juice
Mix cream cheese, sugar and lemon juice together and place a small spoonful on each wonton wrapper. Brush edges lightly with water and seal tightly. (make sure they are not over stuffed with cheese and the seal is tight or the cream cheese will pour out into the hot oil and you will get splattered). Fry in oil for a few seconds on each side. Place on paper towels to cool slightly. Keep warm in oven.

Sweet and sour sauce
1/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1 tsp salt
dash of chili powder
Mix together and boil until clear
Add 2 tsp cornstarch dissolved in 2 TBL of water. Add red food coloring if desired.

Enchilada Dip

Recipe coming soon...

Holiday Cheese Ball

1 pkg. (8oz) cream cheese

1 1/2c. shredded mozzarella cheese

1/2 cup chopped green onion

1 jar (4oz) diced pimientos, drained

1 tsp. Italian seasoning

1/2 tsp. dried parsley flakes

1/8 tsp. cayenne pepper

1 cup finely chopped walnuts

Assorted crackers, bread sticks, and or fresh vegetables

In a small mixing bowl, combine the first seven ingredients; mix well. Cover and refrigerate for 30 min. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers, bread sticks or vegetables.

Sweet Acorn Bites

1 pkg. Candy quick/almond bark (vanilla or chocolate)

seasonal sprinkles

1/2 cup of 1/2 inch pretzel pieces

3/4 cup nuts, finely chopped

2 boxes of plain cake donut holes (approx. 48)

long sheet of wax paper

Break up the chocolate into 2 inch squares and melt in a double boiler. Dip the top 1/3 of the donut into the melted chocolate. Shake off excess. Immediately roll the donut into the sprinkles or nuts. Dip one end of the pretzel piece in chocolate and stick it to the top of the donut (to make it look like the stem on the top of an acorn cap. Set finished acorn on wax paper to dry.

Knorr's Spinach Dip

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 container (16oz) sour cream

1 cup mayo

1 package Knorr Vegetable recipe mix

1 can (8oz) water chestnuts, drained and chopped

3 green onions, chopped

Combine all inredients and chill about 2 hours. Serve with your favorite dippers - bread chunks, vegetables, crackers, etc.

Bacon and Cheddar Pinwheels

1 pkg. crescent rolls

4 oz. softened cream cheese

1 Tbs. ranch dip mix

1/3 c. shredded cheddar cheese

6 slices crumbled bacon

Unroll crescents and press together seams. Stir dip mix into cream cheese and spread onto crescent dough. Cover with shredded cheese and bacon. Roll the long way and then slice into 1/4 inch slices. Place on baking sheet and bake at 375 for 8-10 min.

Be creative with fillings, you can use almost anything. Another variation I made was a spread of plain cream cheese, then spread with homemade strawberry freezer jam. Then sprinkle with crumbled bacon. The sweet with the bacon is really yummy!

Black Bean Salsa

2 cans black beans, drained

1 c. frozen sweet corn

4 creen onions, chopped

1 clove garlic, chopped

tomato to taste

avocado to taste

cilantro to taste

1/4 bottle Zestly Italian Dressing

Combine all ingredients, adding Italian dressing last. You may not need 1/4 bottle, just eyeball it. Chill and serve with tortilla chips.

Creamy Artichoke Dip

8 oz. cream cheese

2 small jars marinated artichoke hearts

1 cup mayo

1 cup Parmesan cheese

approx. 4 garlic cloves

drain artichoke heart and cut into smaller pieces. Mix 5 ingredients together. Bake @ 350 for approximately 20 minutes, until bubbly. Serve with crackers - wheat thins are our favorite.

Pumpkin Cookie Dip

Cream:

2 C powdered sugar

2 8oz pkg cream cheese

Blend:

1 30oz can of pumpkin pie puree

2 t ground cinnamon

1 t ginger

Mix all together and serve in a carved out pumpkin with gingersnaps or vanilla wafers.

Ginger snap cookies

3/4 C shortening

2 t baking soda

1 C sugar

4 T molassas

1 egg

2 C flour

1 t ginger

1 t cloves

1 t cinnamon

Cream shortening. Add sugar, molasses, and egg. Beat well and add sifted dry ingredients. Beat until smooth. Mixture well be very stiff. Take a tsp. of mixture roll into ball, then roll ball in bowl of sugar. Bake on a greased cookie sheet at 350 for 10-12 min.

Chicken Pot Pie with Cheddar Cheese Crust

Filling:

6 T butter

1/2 C flour

1/2 C chopped onion

2 C chicken stock

1/4 C white cooking wine

1 1/2 C half and half ( or milk)

1/2 t ech of slat and pepper

1 10oz package frozen pea/carrot mix

3/4 C canned corn, drained

2 C generous cups cooked diced chicken

In medium pot, melt butter, add onion and saute until tender. Mix in flour until smooth. Whisk in the stock and white cooking wine until smooth and thick. Add the remaining ingredients and warm through.

Crust:

2 C flour

1 t salt

2/3 C plus 2 t shortening

4-5 T cold water

1 C sharp cheddar cheese

3 T parmesean cheese

1/4 t paprika

Mix all ingredients together. Split into 2 balls. One for top and one for bottom. Take top crust and roll-out. Sprinkle sharp cheddar cheese, grated parmesean cheese and paprika over top. Roll into crust. Place bottom crust in pan, put filling in pan and top with cheddar cheese crust. Cook at 400 for 30 minutes or until golden brown and bubbly. Enjoy!

Pumpkin Bread

5 C sugar
1 1/2 C oil ( substitute 1 cup applesauce and 1/2 C oil)

6 eggs

1 C water

1 large can pumpkin

5 1/4 C flour

3 t baking soda

2 1/4 t cinnamon

2 1/4 t nutmeg

2 1/4 t salt

1 t ginger

1 t cloves

2 1/2 C nuts (optional)

Makes 4 large, or about 7 smaller loaves. Bake 350 for 1 hour 10 minutes. Bake a little less time for smaller loves.

Chocolate Cobbler

First layer:

1 C flour

2 t baking powder

1/4 t salt

3 T cocoa

3/4 C sugar

1/2 C milk

1/3 C melted butter

1 1/2 t vanilla

Mix dry ingredients, mix in milk, buttter, and vanilla until smooth. Pour mixture into an ungreased 8 inch baking dish.

Second layer:

1/2 C sugar

1/2 C brown sugar

4 T Cocoa

Mix together and sprinkle over the wet mixture. Do not mix in. Pour 1 1/2 cups hot water over dry mixture, do not mix. Bake for about 40 min. at 350

Potato Cheese Soup

4-6 diced potatoes

1 diced onion

1-2 C shredded cheese

2/3 C flour

6 chicken bullion cubes

6 C milk

2 cubes butter

Dice potatoes - boil until tender. In a separate pan, melt 2 cubes of butter on medium heat. Add 2/3 C flour and whisk until smooth. Slowly, while stirring, add 6 cups mild. Cook over medium-low heat, stirring constantly until cream begins to boil. Do not boil. While heating cream, add 6 bullion cubes. When cream reaches desired thickness pour over to drained, cooked potatoes. Add cheese. Stir well and salt and pepper to taste.

Posse Stew/Pantry Chilli

1lb ground beef, browned with salt, pepper, minced onions

1 can "ranch style" beans w/jalapenos

1 can black beans, rinsed

1 can corn

2 cans tomato sauce

green onions

fresh cilantro

*Can serve with cheese and tortilla chips

This stew is great because you can substitute or add whatever you want. Try

canned green beans, kidney beans, white beans, garbanzo beans, hominy, white or brown rice, grilled chicken...

Spinich Quiche

In medium skillet, Saute:

3 garlic cloves, chopped

1 small onion, chopped

1-2 T butter

Separate bowl, wisk:

4 eggs

3/4 C milk

Season with Salt and Pepper

Add to pan:

1 can drained mushrooms

1 6oz package herb and garlic feta, crumbled

1/2 cup cheddar cheese

Salt and Pepper to taste

Place pan mixture into 1 (9inch) pie crust. Top with egg mixture.

Bake at 375 for 15 minutes, sprinkle top with 1/2 cup cheddar cheese and return to oven for 30-40 minutes until center is set.

Scotcheroos

1 C sugar

1 C light corn syrup
1 C creamy peanut butter
6 C rice krispies
1 C butterscotch morsels
1 C chocolate chips

Combine sugar and syrup in a 3-quart saucepan. Cook over medium heat. Stirring frequently until mixture boils. Remove from heat. Stir in peanut butter and rice krispies. Press mixture into buttered 9x13 inch pan. Melt chocolate and butterscotch chips together (using double boiler to microwave). Stir until well blended. Spread evenly over rice krispie mixture. Cool.

Chicken Chowder

4 C chicken broth

3 chicken bullion cubes
1 1/2 C sliced carrots
1 C diced celery
1 onion
3 C diced peeled potatoes
1/4 C margarine
1/4 C flour
1 can evaporated milk
chicken or turkey chunks
salt and pepper to taste

Simmer broth, bullion cubes, carrots, celery, onions, and potatoes until vegtables are tender. Melt margarine and add flour and mix until smooth. Slowly add mixture to soup. Add evaporated milk and chicken chunks and stir. Season soup to taste.

Pasta E Fagioli

1 pound ground beef

1 small onion, diced (1C)
1 large carrot, julienned (1C)
3 stalks celery, chopped (1C)
2 cloves garlic, minced
2 14.5oz can diced tomatoes
1 15oz can red kidney beans (with liquid)
1 15oz can great northern beans (with liquid)
1 15 oz can V-8 juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 pound (1pkg ditali pasta)

Brown ground beef in large pot over medium heat. Drain most of the fat. Add onion, carrot, celery, and garlic and saute for about 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is aldente, or slighly tough, Drain. Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve. Feeds 8-10 adults.

Black Bean Pumpkin Soup

3 15.5oz can black bean, rinse and drain
1 C drained canned tomatoes, chopped
1 1/4 C chopped onion
1/2 C minced shallot
4 garlic cloves minced
1 T+2 t ground cumin
1 t salt
1/2 t fresh ground black pepper
1/2 stick unsalted butter
4 C beef broth
1 16pz can pumpkin puree
1/2 C dry sherry
1/2 lb cooked ham, cut into 1/8 inch dice
3-4 T sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In food processor coarsely puree bean and tomatoes. in 6 qt heavy kettle cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat stirring until onion is softened and beginning to brown. Stir in bean puree, Stir in broth, pumpkin, and sherry until combined and simmer uncovered, stirring occasionlly, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving add ham and vinegar and simmer soup. Stirring until heated through. Season soup with salt and pepper. Add garnish

Miguel's Sauce

Miguels Sauce

2 C whipping cream
1 C sour cream
2 t chicken bullion
2 t jalapeno juice (from a jar of nacho jalapenos)
2 T melted butter
1 1/2 T flour
2 minced jalapenos
2oz jack cheddar cheese

Brong whipping cream to a simmer, turn off heat and add sour cream. Stir to blend. Add bullion and juice, return to heat. In separate pan, melt butter and add flour. Cook for 1 minute. Add flour mix to milk mix. Heat and stir until thick. Add minced Jalapenos and Cheese. Stirl until melted. Serve warm.