Christmas Chip Dip

Ingredients:
2 cups softened cream cheese
1 (6.5 ounce) jar green or red pepper jelly

Preparation Instructions:
Spread cream cheese in a clear, shallow bowl. Spread jelly over cream cheese, and sprinkle pecans on top.

Roast Beef Pinwheel Tree

Ingredients:
1 pkg (6.5 oz) garlic and herb spreadable cheese at room temp
½ cup mayonnaise
1 pkg (14 oz) spinach flour tortilla wraps
1 lb sliced deli roast beef
1 red and/or yellow bell pepper, sliced
½ lb asparagus (about 12 spears)
1 bag (6 oz) baby spinach

Preparation Instructions:
In a small bowl, combine garlic and herb spreadable cheese and mayonnaise; spread mixture onto flour tortillas.  Divide roast beef, pepper slices, asparagus and spinach evenly among tortillas.  Tightly roll tortillas; wrap in plastic.  Chill 10 min or until firm; cut into ¾ inch wide slices.  Arrange tortilla slices on platter, starting with 4 pieces in the center and 10 pieces surrounding.  Continue arranging and stacking slices to form a tree shape.  Garnish with bell pepper stars, cranberries and dill, if desired.

Cheese Christmas Tree

Ingredients:
5 eight-ounce bars of different cheddars, plain and flavored (or substitute other semi-hard cheeses for variety)
1 bundle fresh thyme sprigs
Red grape or "teardrop" tomatoes (can substitute cherry tomatoes or olives)
1 large white button mushroom

Preparation Instructions:
Cut each bar of cheddar into 1-inch cubes. On large platter or cutting board, arrange cubes in rows to form tree shape, using a different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. For the star on top, peel skin from mushroom; press star pattern into mushroom with point of knife. Enjoy the compliments!

Black Forest Cookies

Ingredients:
3/4 cup cherry preserves
1 tablespoon cherry-flavored brandy (optional)
10 - 12 large soft chocolate, chocolate chip or sugar cookies
1 16 ounce can chocolate frosting
1 tablespoon cherry-flavored brandy 10 - 12 maraschino cherries with stems (optional)

Preparation Instructions:
In a small bowl combine cherry preserves and, if desired, 1 tablespoon cherry-flavored brandy. Spread 1 tablespoon of the cherry mixture on each of 10 to 12 cookies; set aside. In a medium bowl combine chocolate frosting and 1 tablespoon cherry-flavored brandy. Spoon frosting into a decorating bag fitted with a large round tip. Pipe frosting in concentric circles to cover each cookie. If desired, top each cookie with a maraschino cherry.

Chocomint Blossoms

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
1 egg
2 tablespoons milk
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
42 peppermint-swirl kisses or milk chocolate kisses (optional)

Preparation Instructions:
In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are firm. If desired, immediately press a candy kiss into the center of each cookie. Transfer to wire racks; cool.

OR USE A CHOCOLATE COOKIE MIX,  ADD SOME PEPPERMINT FLAVORING AND THEN PRESS THE MINT KISS IN THE COOKIE AFTER YOU BAKE THEM AT 350  FOR 10-12 MINUTES.

Sugared Cherry Jewels

Ingredients:
1 cup butter, softened
1/2 cup sugar
1/3 cup light corn syrup
2 egg yolks
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
Additional sugar
1 jar (10 ounces) maraschino cherries, drained and halved

Preparation Instructions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in the corn syrup, egg yolks and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls; roll each ball in additional sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Press a cherry half in the center. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Gingersnap Oatmeal

Ingredients/Instruction:
Stir 1 cup steel-cut oats into 2 1/2 cups of boiling water. Once water returns to boil, reduce heat to medium-low. Simmer 15 minutes, stir frequently. Pour in 1/2 cup apple cider and cook 5-10 minutes, or until oatmeal is as thick as you like. Remove from heat, pour into individual bowls. Stir broken gingersnap cookies and chopped pecans into each portion and ENJOY!

Sausage Potato Soup

After a full day of teaching and coaching, I'm often too tired to spend a lot of time preparing dinner. So I rely on this thick, chunky blend that I can have on the table in 30 minutes. The whole family enjoys the wonderful flavor of the smoked sausage. -Jennifer LeFevre, Hesston, Kansas

Ingredients:
1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

Preparation Instructions:
In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

APPLE GLAZED CHICKEN

Ingredients:
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 cup apple jelly
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
3 red apples, cored and cut into 1/2-inch wedges

Preparation Instructions:
In a shallow dish, combine the flour, salt, and pepper. Dip the chicken into the seasoned flour, coating completely. In a large skillet, heat the oil over medium heat. Brown the chicken in batches for 5 to 7 minutes per side. Meanwhile, in a medium bowl, combine the apple jelly, lemon juice, and cinnamon; mix well then stir in the apples. Add entire mixture to the skillet and reduce the heat to medium-low. Add reserved cooked chicken to skillet and simmer for 25 to 30 minutes, or until no pink remains in the chicken and the sauce has glazed the chicken, turning it halfway through cooking. Serve chicken topped with apples and any glaze remaining in the skillet.

My Delicious Cobbler

Submitted by Ricky of Augusta, WV Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises.

Ingredients:
1 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar 1 can (29 ounces) sliced peach, drained

Preparation Instructions:
Heat oven to 375ºF. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.

Kid-Pleasing Potato Nugget Casserole

Submitted by Listener in WV

Ingredients:
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1 tablespoon dried minced onion
2 cups cut-up cooked chicken
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
1 bag (16 oz) frozen potato nuggets
1/2 cup shredded American-Cheddar cheese blend (2 oz)

Preparation Instructions:
Heat oven to 375°F. In ungreased 2-quart casserole, mix soup, milk, dried onion, chicken and vegetables. Arrange frozen potato nuggets over top. Bake uncovered 40 to 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer or until bubbly and cheese is melted.

Chicken Tacos

By Jamie, a Teacher in West Virginia.

Ingredients:
2 or 3 boneless chicken breast
1 pkg Taco Seasoning
1 large jar of Salsa

Preparation Instructions:
Cook for 7-8 hrs in crock pot. Shred chicken. Warm tacos or tortillia’s. Place chicken mixture in your favorite hard or soft shell taco. Top with lettuce, tomato, cheese, sour cream. You may also serve the chicken mixture with rice.

Whopper Dessert

Ingredients:
35 Oreo cookies, crushed
6 tbs butter/margarine, melted
1 half-gallon vanilla ice cream, softened
1 12 oz box of Whoppers candy, crushed, reserve ¾ cup
1 jar hot fudge topping, slightly warmed
1 8 oz container of Cool Whip, thawed

Preparation Instructions:
Combine crushed Oreos and melted butter, and place in the bottom of a 9x13 inch pan. Mix ice cream with crushed Whoppers until well combined; then spread on Oreo layer. Freeze until firm. Spread with the jar of hot fudge topping, then the Cool Whip, and sprinkle with the reserved crushed Whoppers. Keep frozen until serving.

Cheesburger Casserole...one of my favorite childhood dishes!

Ingredients:
l lb ground beef
1/4 cup chopped onions,
1/4 cup green peppers
1 (8 oz. ) can tomato sauce,
1/4 c ketchup,
1/8 tsp. pepper,
1/2 lb. American sliced cheese,
1 can biscuits.

Preparation Instructions:
Brown ground beef, onions, and peppers together. Drain off grease. Mix ketchup and tomato sauce and heat.Alternate ground meat mixture and cheese slices in a casserole dish. Top with biscuits. Cook in oven at 300 degrees till cheese is melted and biscuits are brown.... ENJOY!

Kid Friendly Recipes

Fudgy Almond Pops

Ingredients:
2 cups whole milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1/2 cup sugar
1/2 cup amaretto-flavored refrigerated nondairy creamer
1/8 teaspoon almond extract
8 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Preparation Instructions:
In a large bowl, whisk the milk, pudding mix, sugar, creamer and extract for 2 minutes or until creamy. Pour into Popsicle molds or cups; top molds with holders or insert wooden sticks into cups. Freeze. Yield: 8 pops.

Berry White Ice Pops

Ingredients:
1-3/4 cups whole milk
1 tablespoon honey
1/4 teaspoon vanilla extract
1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
10 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks

Preparation Instructions:
In a small bowl, whisk the milk, honey and vanilla. Evenly divide berries among Popsicle molds or cups. Pour milk mixture over berries. Top molds with holders or insert wooden sticks into cups. Freeze. Yield: 10 pops.

Ginger Chicken Soup with Vegetables

Ingredients:
2 tablespoons olive oil
1 small red onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons ginger grated fresh ginger
2 32-ounce containers low-sodium chicken broth
2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped
2 stalks celery, thinly sliced
1 medium turnip, peeled and chopped (1 1/2 cups)
1/2 teaspoon Kosher salt
1 2- to 2 1/2-pound rotisserie chicken
1/2 cup frozen peas
4 scallions, sliced
4 biscuits, store-bought or made from a mix (optional)

Preparation Instructions:
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the broth. Stir in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes. Meanwhile, using a fork or your fingers, shred the chicken meat, discarding the skin and bones. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve with the biscuits, if using.

Zucchini Brownies

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

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

Deluxe Cheesburger Salad

Ingredients:
4 hamburger bun tops
1 lb lean ground beed
1 small red onion, 1/2 diced, 1/2 thinly diced
1/2 cup sliced dill pickles, diced
1/2 cup ketchup
1 tbs yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese
2 plum tomatoes, chopped

Preparation Instructions:
Preheat oven to 425. Slice bun tops into 1/4 inch strips. Arrange in a single layer on a large baking sheet. Bake 8 to 10 minutes or until lightly toasted to make croutons. Remove and cool. Cook ground beef in large pan over medium heat, breaking into crumbles until no longer pink, 5 to 7 minutes. In large bowl combine diced onions, pickles, ketchup and mustard. Add beef and mix well. To serve, arrange lettuce on 4 plates. Spoon beef mixture over lettuce. Top with cheese, tomatoes, and sliced onion. Arrange hamburger-bun croutons around edges and serve with remaining cheese on the side.

Cashew Chicken Salad

Ingredients:
1/4-pound cooked chicken strips
1 (12-ounce) container cole slaw
1 (8.5-ounce) can mandarin oranges in light syrup, drained
1/3 cup cashews, chopped
1 tablespoon olive oil, optional

Preparation Instructions:
Slice chicken strips diagonally. In a bowl, toss together all ingredients. Reserve some cashews for garnish and serve

courtesy of Sandra Lee

Triple Bean Bake with Bacon

Ingredients:
1/2 pound bacon strips, cut into 1/2-inch pieces
2/3 cup chopped onion (about 1 medium)
1 can (15-1/2 ounces) great northern beans, undrained
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
3/4 cup packed brown sugar
1 tablespoon prepared horseradish
1 tablespoon yellow mustard

Preparation Instructions:
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add onion to drippings; cook and stir over medium heat until tender. Stir in the remaining ingredients; return bacon to pan. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30-35 minutes or until heated through. Uncover and bake until desired consistency.

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

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

Orange Pecan French Toast

Ingredients:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting

Preparation Instructions:
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Apple Chips

Ingredients:
2 tablespoon(s) lemon juice
1 sweet, crisp apple, such as Fuji or Gala
2 teaspoon(s) confectioners’ sugar

Preparation Instructions: Heat oven to 200 degrees F. Line a baking sheet with parchment paper and set aside. Fill a medium bowl with ice, water, and lemon juice and set aside. Slice the apple into very thin slices and let soak in the water bath for 5 minutes. Place apple slices on prepared baking sheet, sprinkle with sugar, and bake until crisp and dry — about 90 minutes. Cool and serve.

Chicken & Stir-Fry Vegetable Pizza

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 prepared pizza crust (12-inch)
1 tablespoon vegetable oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 package (about 10 ounces) refrigerated cooked chicken strips
1 cup shredded Cheddar cheese (about 4 ounces)
Dried oregano leaves or crushed red pepper

Preparation Instructions:
Spread the soup on the crust to within 1/4 inch of the edge. Bake at 450°F. for 5 minutes. Heat the oil in a 10-inch skillet over medium heat. Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally. Spoon the vegetables on the pizza. Top with the chicken and cheese. Sprinkle with the oregano, if desired. Bake for 5 minutes or until the cheese is melted.

Ham Balls

Ingredients:
1 1/2 lbs ground ham
1 lbs ground beef
2 cups bread crumbs
2 eggs
1 cup milk
1 cup brown sugar
1/2 cup water
1/2 cup vinegar
1 tsp dry mustard

Preparation Instructions:
Combine ham, beef, bread crumbs, eggs, and milk in a larg bowl. Form mixture into balls and place in a pan or baking dish. In a separate bowl, mix brown sugar, water, vinegar, and dry mustard. Pour this mixture over the meatballs and bake uncovered at 325 degrees. Bake for 1 hour.

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Ingredients:
1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce,
1/4 cup shelled salted pistachios, coarsely chopped

Preparation Instructions:
Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Spicy Pork Chili

Ingredients:
1 1/2 lbs pork tenderloin, cubed
2 tbs butter
2 large onions
4 celery ribs, diced
6 cans (15 1/2 oz each) great northern beans, rinsed, drained
4 cans (14 1/2 oz each) chicken broth
2 cups water
2 jalapeno peppers, sedded, chopped
2 tsp chili powder
1/2 tsp each white pepper, cauenne pepper, ground cumin, and pepper
2 garlic cloves
1/2 tsp salt
1/4 tsp dired parsley flakes
1/4 tsp hot pepper sauce, optional
1 cup (4 oz) shredded monterey jack cheese

Preparation Instructions:In a dutch oven, brown pork cubes in butter in batches. Remove and keep warm. In the same pan, saute onion and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, hot pepper sauce and pork. Bring to a boil. Reduce heat; cover and simmer for 45 to 60 min or until pork is tender. Uncover; simmer 30 to 40 min longer or until chili reaches desired consistency. Sprinkle with cheese.

Three-Bean Taco Chili

Ingredients:
2 lbs ground beef
2 cups water
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 1/2 oz) stewed tomatoes
1 can (8 oz) tomatoe sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can 2 1/4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded cheddar cheese

Preparation Instructions: In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning, and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minuted. Garnish with cheese.

Wild Rice and Cheddar Dumpling Soup

Ingredients:
10 cups water
1 lb sliced, fresh mushrooms
2 cups diced potatoes
2 cups chopped carrots
1 1/2 cups chopped celery
1 medium onion, chopped
3 chicken bouillon cubes
3 to 4 cups cubed cooked roast beef
2 cups cooked wiled rice
1/4 cup butter
1 tbs minced fresh parsley
2 to 3 tsp salt
3/4 tsp each of dried basil and pepper
Dumplings:
2 cups bisquit/baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

Preparation Instructions:
Place first seven ingredients in stock pot. Boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender. Add beef and rice. In a small bowl, combine flour and milk until smooth. Stir into soup. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in the butter and seasoning. Combine the baking mix, cheese and milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 12 minutes or until toothpick inserted in dumpling comes out clean.

Bananas Foster Parfaits

Ingredients:
1 pkg (1 oz) instant sugar-free, fat-free, white chocolate pudding mix
1 1/2 cups (1%) low-fat milk
1/2 tsp rum extract (optional)
2 1/2 cups thawed frozen, lite whipping topping
2 bananas, cut into slices
1/2 cup sugar-free caramel sunday syrup
6 maraschino cherries, with stems
sugar-free, fat-free, brownies (optional)

Preparation Instructions:
In bowl, whisk together pudding mix, milk and, if desired, extract, until blended smooth. Let stand until just thickened. 5 minutes. Fold in 1 cup whipping topping; reserve. In separate bowl, combine bananas and carmel sauce. In each of 6 glasses, layer 3 tbs banana mixture and heaping 1/3 cup pudding mixture. Evenly divide remaining banana mixture between glasses. Top with remaining whipping topping and cherries. If desired, garnish with brownies.

Cookie Cups

Turn your muffin pan upside down, bake cookie-dough
over the top and voila, you have cookie bowls for fruit
or ice-cream.

Fill with pudding and top with whipped cream, cherries, etc!

Doubly Delicious Malt

In a saucepot over medium heat, slowly whisk 3/4 cup of milk into 3 tbs chocolate malt powder. Add 1 cinnamon stick and 1 (2" piece) vanilla bean, split. Bring milk mixture just to a boil. Remove from heat and discard cinnamon stick and vanilla bean. Add 1/4 cup bitter sweet chocolate chips. Let sit 1 min; still until smooth. Pour into mug. Garnish with mini marshmallows, vanilla bean and ground cinnamon, if desired.

Peanut Butter - Banana Bliss

In a saucepot over medium heat, bring 3/4 cup milk and 1 tbs peanut butter just to a boil. Remove from heat. Add 1/3 cup bittersweet chocolate chips. Let sit 1 min; stir until smooth. In blender, puree hot milk and 1.2 cup sliced bananas 30 sec; return to saucepot. Cook 1 minute. Pour into mug. Garnish with whipped cream, bananas and peanut butter, if desired.

Orange-Mint Kiss

In a saucepot over medium heat, bring 3/4 cup milk, 2 sprigs fresh mint and 1/4 tsp freshly grated orange zest just to a boil. Remove from heat and discard mint. Add 1/4 cup dark chocolate with mint, like Lindt. Let sit 1 min; stir until smooth. Pour into mug. Garnish with fresh mint sprigs and orange zest, if desired.

Toffee Banana Cream Pie

Ingredients:
Crust: 9 oz graham crackers or 2 1/2 cups graham cracker crumbs
3 tbs sugar
1/2 cup butter, melted
Toffee Sauce: 1/2 cup packed dark brown sugar
1 can (14 oz) sweetened condensed milk
1/2 cup butter
Filling: 1 1/4 cup heavy cream
5 small ripe bananas

Preparation Instructions: Crust: Preheat oven to 350 degrees. Line bottom of 9 inch springform pan with parchment paper. Finely grind graham crackers in food processor; add sugar. Pour butter over crumbs; process to blend well. Crumbs should stick together when pressed. Press mixture over bottom and 1 1/2 inch up the side of the pan. Bake for 10 minutes. Cool and refrigerate.
Sauce: Combine sugar and 3 tbs water in meadium pot. Stir over medium heat until sugar dissolves. Raise heat; boil without stirring, occasionally swirling potand brushing down sides with a pastry brush dipped in water, until syrup is deep amber in color, about 5 min. Stir in milk and butter. Continue stirring for 5 min or until thickens slightly. Remove from heat; spread one cup over crust. Refrigerate until sauce is semi firm, about one hour. Keep remaining sauce at room temperature. Beat cream in large bowl until soft peaks form. Thinly slice 3 bananas; fold into cream. Spoon into crust. Slice remaining bananas; arrange over pie. Re-warm remaining sauce; drizzle over pie. Serve with remaining sauce.

To Die for Crock Pot Roast

Ingredients:
1 (4 -5 lb) beef roast , any kind
1 (1 1/4 ounce) package brown gravy mix , dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix , dry
1/2 cup water

Preparation Instructions:
Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Use a little more water and throw in tiny red potatoes and baby carrots if desired.

Mom's Hash Brown Potato Casserole

Ingredients:
2 lbs frozen, shredded hash brown potatoes, thawed
1/4 tsp black pepper
2 cups grated cheddar cheese
1 tsp salt
1 can cream of celery soup
1 cup sour cream
1 medium onion, chopped
2 cups cornflakes, crushed
1/2 cup melted butter

Preparation Instructions:
Combine thawed potatoes with pepper, cheese, salt, soup, sour cream, onion . Mix well. Spray 9X13 inch baking pan with cooking spray and fill will mixed ingredients. Sprinkle cornflakes over pan. Drizzle with melted butter. Bake at 350 for approximately 45 minutes, or until potatoes are cooked and light brown.

Nacho Cheese Casserole

Ingredients:
1 lb ground beef
1 small package of Mahatma yellow rice
1 can of tomatoes and green chillies
1 lb of Velveeta
milk, enough to melt the cheese
nacho cheese tortillia chips

Preparation Instructions:
Brown beef and drain. Cook rice according to directions on package. Add a little milk to cheese and melt. Add the tomatoes and chillies to cheese. Mix rice, beef and cheese. Pour into a casserole dish and bake at 350 until it bubbles. Remove and top with crushed chips and return to oven for five minutes.

Easy Homemade Macaroni and Cheese

Ingredients:
1 pound pasta, any shape
1 1/2 cups whole milk
2 Tablespoons all-purpose flour
2-3 cups shredded cheese
1/2 teaspoon salt
1/4 teaspoon powdered mustard
Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

Preparation Instructions:
Bring a large amount of water to a boil. Add a handful of salt and the pasta. Cook until the pasta is al dente. Drain and set aside. Meanwhile, begin heating 1 cup of milk over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Whisk this into the heating milk and continue whisking gently until the milk thickens to the consistency of heavy cream. Turn the heat to low and add the 2 cups of the cheese, salt, and mustard. Using a wooden spoon, stir until all the cheese is melted and the sauce is creamy. Taste and add more cheese or adjust the seasonings as desired. In a large bowl, combine the pasta, any extras, and half of the cheese sauce. Continue adding cheese sauce until the pasta is as coated as you like it. Serve immediately while still warm.

Variation: You can also bake this into a casserole. Heat the oven to 350°. Pour the macaroni and cheese into a baking dish, cover with a lid or foil, and bake for a half an hour. Remove the covering, sprinkle with breadcrumbs if desired, and bake uncovered for another 15 - 20 minutes, until the top is golden and the interior is bubbly.

Blue Cheese Walnut Spread

Ingredients:
8 ounces cream cheese, softened
4 ounces crumbled blue cheese
1/2 cup sour cream
1 teaspoon Worcestershire sauce
2/3 cup chopped walnuts
2 tablespoons fresh chives

Preparation Instructions: In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended. Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired. Chill at least 1 hour to blend flavors. Serve with crackers or celery.

Red-Pepper Straws

Ingredients:
1 shallot, finely chopped
2/3 cup(s) chopped marinated roasted red pepper
1 tablespoon(s) olive oil
1 1/3 cup(s) grated Parmigiano-Reggiano, plus more for sprinkling
2 sheets thawed frozen puff pastry

Preparation Instructions:
Preheat oven to 400 degrees F. Sauté shallot and roasted red pepper in olive oil, 4 to 5 minutes. Let cool. Stir in grated Parmigiano-Reggiano. Roll 1 sheet puff pastry to 1/16-inch thickness. Trim to about a 16- by 8-inch rectangle. Spread red-pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese. Cut dough into 24 eight-inch-long strips. Twist each strip and transfer to 2 parchment-lined baking pans. Chill for 20 minutes. Bake for 15 minutes.

Pinecone Spinach-Cheese Spread

Ingredients:
1 cup packes baby spinach leaves
2 tbs olive oil
1 clove garlic
1 pkg (8oz) cream cheese, softened
1 pkg (8oz) shredded Italian Five Cheese Blend
2 tbs grated parmesan cheese
1/3 cup sliced almonds, toasted
crackers( wheat thins, ritz, and or triscuits)

Preparation Instructions:
Process spinach, oil, and garlic in food processor until well blended. Add next three ingredients; process until well blended. Shap into 4-inch oval on sheet of waxed paper. Insert nuts in rows to completely cover cream cheese mixture to resemble a pinecone. Transfer to a serving plate. Refrigerate for 2 hrs. Remove from refrigerator 15 min before serving. Serve with crackers.

Clams Casino Dip

Ingredients:
3 slices bacon, chopped
½ cup finely chopped red peppers
1 shallot, finely chopped
¼ cup dry white wine(you may substitute diluted grape juice)
1 pkg (8 oz) cream cheese, chubed, softened
2 cans (6.5 oz each) minced clams, drained
¼ cup grated parmesan cheese, divided
Wheat Thins Big Snacks, divided

Preparation Instructions:
Heat oven to 350 degrees.  Cook bacon in medium skillet until crisp; drain.  Return bacon to skillet.  Add next 3 ingredients;  cook 5 to 8 minutes or until peppers are crisp-tender.  Stir in wine; cook 3 minutes or until liquid is cooked off, stirring frequently.  Remove from heat.  Add cream cheese, clams and 2 tsp parmesan, mix well.  Spread onto bottom of 9 inch pie plate sprayed with cooking spray.  Finely crush 8 Wheat Thins Big; mix with remaining parmesan.  Sprinkle over dip.  Bake 15 to 20 minutes or until hot and bubbly.  Serve with additional Wheat Thins Big.

Nilla-Caramel Popcorn

Ingredients:
1 pkg (14 oz) Kraft Caramels
3 tbs butter or margarine
1 tbs water
12 cups air-popped popcorn
2 cups mini Nilla Wafers

Preparation Instructions:
Heat oven to 300 degrees.  Cook caramels, butter and water in a large saucepan on low heat until caramels are completely melted and mixture is well blended, stirring frequently.  Combine popcorn and wafers in a large bowl.  Add caramel mixture; toss to coat.  Spread onto large baking sheet sprayed with cooking spray.  Bake 20 minutes, stirring after 10 minutes.  Spread onto sheet of waxed paper, cool.  Break into clusters.

Leftover Turkey and Stuffing 'Enchiladas'

Ingredients:
PAM® Original No-Stick Cooking Spray
1-1/2 cups turkey gravy (1-1/2 cups = about 12 oz)
1/4 cup reduced fat sour cream
1-1/2 cups chopped cooked turkey
1-1/2 cups leftover stuffing, warmed
1 cup shredded part-skim mozzarella cheese, divided
10 corn tortillas (6 inch), warmed
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained

Preparation Instructions:
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Combine gravy and sour cream in small bowl; spread 1/2 cup mixture in dish. Combine turkey, stuffing and 1/2 cup cheese in bowl. Top each tortilla with 3 tablespoons turkey mixture. Roll up and place seam-side down in baking dish. Spoon remaining gravy mixture over enchiladas; sprinkle with drained tomatoes and remaining 1/2 cup cheese. Cover dish with aluminum foil; bake 25 minutes or until enchiladas are hot and cheese melts. Remove foil; bake 5 minutes more.

Apple, Cranberry & Pecan Stuffing by Stove Top® Stuffing Mix

Ingredients:
1-1/2 cups apple juice
2 Tbsp. butter or margarine
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 small apple, chopped
1/2 cup cranberries
1/4 cup chopped PLANTERS Pecans, toasted

Preparation Instructions:
BRING juice and butter to boil in medium saucepan on high heat. ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat. LET stand 5 min. Stir in nuts.

Yum-Yum Yams

Ingredients:
4 Cups Mashed Cooked Yams (about 4 medium sized yams)
1 Cup sugar
1 Stick butter, softened
2 Eggs, beaten
1 Teas vanilla
1/2 Cup scalded milk
1 Tbls. cinnamon

Preparation Instructions:
Mix all the above ingredients in bowl with electric mixer and pour into greased 9x13 baking dish. Top with below crumbed mixture: 3/3 Cup brown sugar 1/4 Cup flour 5 Tbls. butter 3/4 Cup pecans Bake at 375 degrees for 25 min.

Submitted by Karen of Berkley Springs, WV

Squash-Pomegranate Salad

Ingredients:
2 lbs, acorn or butternut squash, peeled, seeded and cubed (4 cups)
2 tbs olive oil
8 cups salad greens
1/4 cup each of pine nuts, pomegranate seeds, and sliced red onions
1/2 cup light raspberry-walnut vinaigrette
1 tbs dijon mustard

Preparation Instructions:
Heat oven to 400 degrees. On baking sheet, toss squash and oil. Season with salt and pepper if desired. Roast 20 min or until tender, stirring once. Let cool. Transfer into large bowl. Add next 4 ingredients to bowl. Toss gently to combine. In separate bowl, blend vinaigrette and mustard. Drizzle over salad.

Southwestern Chicken Soup

Ingredients:
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

Preparation Instructions:
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Pastor Phil’s Home-made Chicken Noodle Soup

Ingredients:
1 ½ - 2 Gallons Water
1 (3-5 lb.)  Whole Chicken or Cut Pieces
1 half lb. of Carrots sliced in ¼ inch rings
3-4 Ribs of Celery sliced in ¼ inch slices
1 small Onion sliced very thin
1-2 Bay Leaves
1 Teaspoon of Pepper
1 Teaspoon of Granulated Garlic
½ Teaspoon Rosemary
Salt to Taste
1 Package of your favorite Egg Noodles

Preparation Instructions:
Boil Chicken in 2 gallon pot until cooked.  Remove chicken to cool and discard skin and bones; keep broth on low boil.  Add vegetables, onions last; with Bay leaves and spices.  Cook until tender.  Add chicken meat and favorite pasta until pasta is cooked; then simmer
and serve with crackers.

Lite Cheese Chowder

Ingredients:
2 tsp olive oil
1 onion, chopped
2 cups chopped cabbage
2 cloves garlic, minced
1 cup chopped celery
1 cup thinly sliced carrots
15 oz can creamed sweet corn
2 1/2 cups skim milk
1/4 tsp pepper
1/2 tsp dried thyme leaves
2 cups cubed light american cheese
9 oz pkg frozen peas

Preparation Instructions:
Heat olice oil in large saucepan. Add cabbage, onions, celery, and carrots. Cook 10 min, stirring frequently, until vegetables are crip tender. Add corn, milk, pepper and thyme. Reduce to medium heat and cook 15 min until vegtables are tender, stirring frequently. Add Cheese and peas. Cook 5-7 min until cheese is melted and peas hot and tender. Do not boil.

Tomato Corn Chowder

Ingredients:
4 slices of bacon cut in small pieces
1 small onion diced
1 can  condensed tomato soup
1 soup can of water or milk if desired
1 can cream  style corn

Preparation Instructions:
In a sauce pan cook the bacon to desired crispness while cooking the diced onion
I leave the bacon dripping in for more flavor
Add the tomato soup with 1 can of water or milk or 50/50
Add the can of cream corn
Heat to desired serving temperature

John from Chambersburg PA

Peanut Butter & Jelly Bars

Ingredients:
2 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1 cup strawberry jelly

Preparation Instructions:
Preheat oven to 350. Coat a 9 x 13 inch baking dish with cooking spray. In a large bowl, combine all the ingredients except the jelly. Beat with electric beater on medium, for 2 minutes. Reserve 1 cup and set aside. Spread the remaining mixture over the bottom of the baking dish. Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top. Bake for 40 to 45 min, or until the top is golden. Allow to cool completely then cut into bars and serve.

Steak Pizzaiola

Ingredients:
2 boneless beef strip steaks (8 to 10 oz, 1 inch thick)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 tbl olive oil
1 medium onion, thinly sliced
1 medium green bell pepper, in thin strips
1 can (14 oz) italian-style diced tomatoes, undrained

Preparation Instructions:
Season steaks on both sides with the onion powder, garlic powder, salt and black pepper. In a large skillet, heat the olive oil over medium-high, heat. Brown the steaks for 2 min per side. Reduce the heat to medium, and add the onion, pepper, and tomatoes. Cover and cook for 5 min. Uncover and cook for 7 to 10 min, or to desired doneness, turning the staks halfway through cooking.

Chicken Veggie Cobbler

Ingredients:
2 cups diced cooked chicken
1 package (16 oz frozen mixed vegetables
2 jars (12 oz each) chicken gravy
1 large package of refregerated buttermilk buscuits ( 8 biscuits) or corn bread mix

Preparation Instructions:
preheat oven to 350 degrees. Coat 9 x 13 inch baking dish with cooking spray. In a large bowl, combine the chicken, vegetables, and gravy; mix well then spoon into dish. Top with busicuts. Bake for 15 to 20 minutes or until hot and bubbly and biscuits are golden.

Muffin Tin Meat Loaves

Ingredients:
1 1/2 lbs bround beef
1 egg, beaten
1 1/2 cups shredded zucchini
1 tsp dried italian seasoning
1/2 tsp salt
1 cup bread crumbs
1/4 cup ketchup

Preparation Instructions:
Preheat oven to 400 degrees. In a large bowl, combine all the ingredients except ketchup. Place about 1/3 cup of meat mixture into each of the 12 medium muffin cups, pressing lightly. Spread ketchup over the tops. Bake for 20 minutes, or until no pink remains and juice runs clear.

Happy Hoagies

Ingredients:
1/2 cup butter
2 tbs of parsley and basil
4tsp chopped garlic, divided
1 1/2 lbs hot or sweet italian sausage links
6 small red, yellow and or green peppers, seeded and quartered
1tbs olive oil
2 onions peeled and quartered
1tbs balsamic vinegar
6 hoagie or sandwich rolls, split lengthwise

Preparation Instructions:
Heat grill to medium. In bowl, combine butter, parsley, basil and 1 tsp garlic; set aside. Grill sausage links 20 min, or untill cooked through. Meanwhile, grill peppers and onions 8 min or until tender. Let cool five min and thinly slice. In bowl, toss peppers and onions with vinegar, oil, and garlic. Season with salt and pepper if desired. Grill rolls cut side down 1 min. spread with herb butter. Divide sausage and pepper mixture evenly among rolls.

"Fried" Ice Cream Truffles

Ingredients:
2 tablespoons unsalted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup sliced almonds
1 qt. vanilla or dulce de leche ice cream
1 cup frosted cornflakes
1/2 teaspoon salt

Preparation Instructions:
Preheat oven to 350ºF and line a large baking sheet with parchment. Place butter, sugar and cinnamon in a small bowl and cook in microwave on high for 1 minute, until butter has melted. Stir to combine. Place almonds in a small bowl; pour butter mixture over, tossing to coat. Spread almonds on baking sheet. Bake for 10 minutes, stirring halfway through. Let cool on baking sheet on a wire rack for 30 minutes. Line a second baking sheet with parchment and place in freezer. Let ice cream stand at room temperature 15 minutes to soften. Pulse almond mixture, cornflakes and salt in food processor until mixture resembles coarse crumbs. Transfer mixture to a shallow dish. Scoop ice cream into balls using a 1 1/4-inch scoop. Roll in almond mixture, gently pressing onto balls. Arrange on baking sheet in freezer. Freeze truffles for at least 30 minutes or up to 24 hours.

Mini Frittatas with Ham and Cheese

Ingredients:
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
cooking spray

Preparation Instructions:
Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.

PIZZA NACHOS

Ingredients:
1 lb. ground beef
1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
1 package (3 oz.) sliced pepperoni (about 1 cup)
1 bag (8-1/2 oz.) tortilla chips
2 cups shredded mozzarella cheese (about 8 oz.)
Your favorite pizza toppings

Preparation Instructions:
In 12-inch nonstick skillet, brown ground beef over medium-high heat, stirring occasionally, 5 minutes; drain. Stir in Pasta Sauce and pepperoni and cook 2 minutes or until heated through. On serving platter, arrange tortilla chips, then top with sauce mixture. Sprinkle with cheese and your favorite pizza toppings.

Pastel Angel Cake

Ingredients:
1 pkg. (16 oz.) angel food cake mix
1/4 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups mixed raspberries and sliced strawberries

Preparation Instructions:
Prepare cake batter and bake in 10-inch tube pan as directed on package, adding the drink mix along with the water. Cool completely. CUT cake into 12 slices. Place 1 slice on each dessert plate. Top evenly with the whipped topping and berries just before serving.

Grilled Jamaican Jerked Drumsticks

Ingredients:
2 medium onions, chopped
1 jalapeño, halved and seeded
2 cloves garlic, chopped
1 2-inch-long piece fresh ginger, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
1 tablespoon ground allspice
1 cup orange juice
1 cup white wine vinegar
1/2 cup soy sauce
16 large chicken drumsticks (about 4 lb.)

Preparation Instructions:
1. Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.
2. Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.
3. Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.

ORANGE WILD RICE CHICKEN SALAD

Ingredients:
3 cups cooked wild rice
2 cups cubed cooked chicken
1 cup sigar snap peas
11oz. can mandarin oranges, drained
1/2 cup honey dijon salad dressing

Preparation Instructions:
Combine all ingredients and mix well. Chill until serving.

RECIPE FOR NATIONAL HAMBURGER MONTH

Ingredients:
1 lb of ground beef,
salt and pepper to taste
1 can of cream of celery soup
mashed potatoes
paprika

Preparation Instructions:
Brown the beef and drain. Salt and pepper to taste. In a casserole dish as beef, soup, and top with mashed potatoes. Sprinkle with papkira. Bake at 350 degrees until potatoes are browned.

CHEESEBURGER CASSEROLE

Ingredients:
1 lb. hamburger
1/4 cup chopped onion
1/8 tsp pepper
8 oz tomato sauce
8 oz american cheese
1/4 cup ketchup
1 can buscuits

Preparation Instructions:
Brown ground meat and onions. Drain off grease. Stir in tomato sauce and ketchup. In a baking dish, layer meat, then cheese, then meat, then cheese. Put biscuits on top. Bake at 400 degrees for 20-25 minutes.

PEACHES AND CREAM FRENCH BREAD

Ingredients:
1 cup packed brown sugar
½ cup butter, cubed
2 tablespoons corn syrup
1 can (29 ounces) sliced peaches, drained
1 loaf (or pound) day-old French bread, cubed
1 package (8 ounces) cream cheese, cubed
12 eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract

Preparation Instructions:
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

CHICKEN REUBEN

Ingredients:
4 8”Flour Tortillas
1/3 cup Bottle Russian Dressing
6 oz reduced-fat Swiss cheese
1cup drained, low-sodium Sauerkraut
6oz sliced, lower-sodium Deli Chicken Breast
1 tsp Canola oil

Preparation Instructions:
Heat oven to 425 degrees. Brush a baking sheet lightly with canola oil. Put tortillas on a work surface. Spread Russian dressing on tortillas. Add cheese, saurekraut, and chicken breast to half of each tortilla. Fold other half over filling and put on baking sheet. Brush tops and edges with canola oil and bake 10 minutes. Flip and transfer to a cutting board and let rest for 5 minutes. Cut into three wedges.

IMPOSSIBLE BANANA CREAM PIE

Ingredients:
1 c Milk
1/3 c Butter
1 tsp Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tbl Sugar; powdered

Preparation Instructions:
Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in center comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top.

PEACHES AND CREAM DESSERT

Ingredients:
8-oz can Pillsbury Refrigerated Quick Crescent Dinner Rolls
8-oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
21-oz peach fruit pie filling (or cherry or apple)
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons butter, softened
1/2 cup sliced almonds or chopped nuts

Preparation Instructions:
Heat oven to 375. Separate dough into 2 long rectangles. Place in ungreased 13 x 9 inch pan; press over bottom to form crust. Seal perforations. Bake for 5 minutes. Remove from oven. In small bowl, combine cream cheese, sugar & vanilla; blend until smooth. Spread over dough. Spoon fruit filling evenly over cream cheese mixutre. In medium bowl, combine flour, brown sugar & butter; mix until crumbly. Stir in almonds, sprinkle crumb mixture over fruit filling. Return to over & bake an additional 25-30 minutes or until golden brown. Cool completely; cut into squares. If desired, serve with whipped cream & garnish with almonds. Refrigerate leftovers. 12 servings.

MINI CHERRY CHEESECAKES

Ingredients:
2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
Vanilla wafers
Cherry pie topping

Preparation Instructions:
Thoroughly cream softened cream cheese with sugar, eggs and vanilla until smooth. Place vanilla wafers in tin muffin paper, then drop spoonfuls of cream cheese mixture into each muffin paper, filling only 1/2 full. Bake at 350 degrees for 25 minutes. When cool, top with spoonful of cherry pie filling. Makes 20.

GRANDMA HARTMAN'S CRAZY CAKE

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Preparation Instructions:
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork. . Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

This cake was popular during the depression, and does not have eggs in it.

BUFFALO CHICKEN CASSEROLE

Ingredients:
½ cup uncooked regular long-grain white rice
1 cup water
1 tablespoon olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
2 medium stalks celery, thinly sliced (1 cup)
1 can (14.5 oz) stewed tomatoes, undrained
½ cup buffalo wing sauce
¼ cup blue cheese dressing

Preparation Instructions:
1. Preheat oven to 350°F. Cook rice according to package instructions; about 20 minutes. Warm oil in a 12-inch skillet over medium-high heat. Add chicken and celery to the oil and cook for about 7 minutes, stirring frequently, and remove from heat when the chicken has no more pink. Cut up tomatoes in the can, and stir into the chicken mixture along with the wing sauce. 2. Spoon cooked rice into an 8-inch square baking dish. Spread chicken mixture over the rice without stirring. 3. Bake for 25 minutes or until hot in center. Add dressing to the top before serving.

AUNT DARLENE'S CONGLOMERATION

Ingredients:
2 cups uncooked macaroni
1 lb ground beef
1 pkg sloppy joe mix
1 can tomato paste
parmesan cheese to taste

Preparation Instructions:
Prepare macaroni according to package. Prepare sloppy joe mix according to package. Brown ground beef and drain well. Mix all in a large bowl and add Parmesan cheese to taste.

APRICOT-GLAZED PORK ROAST

Ingredients:
1 can condensed chicken broth
1 jar apricot preserves(18oz)
1 large onion
2 tbs dijon mustard
4 lbs of boneless pork loin roast

Preparation Instructions:
In a slow cooker, mix broth, preserves, onion and mustard. Add pork and turn to coat. Cover and cook on low for 8-9 hrs or until done.

For thicker sauce: After cooking, remove pork from cooker. Mix 2 tbs cornstarch, and 2 tbs water. Stir into broth mixture in cooker. Cover and cook on high for ten min or until sauce thickens and boils.

CINNAMON-BUN CHRISTMAS TREE

Ingredients:
1 cup dried fruit bits
3/4 cups chopped walnuts
1/2 cup packed light brown sugar
1/4 cup butter, melted
1/4 tsp ground cinnamon
1 lb frozen bread dough, thawed
1 egg beaten
2 tbs course white decorating sugar
2 yellow gumdrops
3 tbs yellow decorating sugar
3/4 cup canned vanilla frosting
1 tube green frosting gel
5 maraschino cherries, patted dry and halved

Preparation Instructions:
Line baking sheet with parchment paper. Mix fruit, walnuts, brown sugar, butter and cinnamon. On floured surface, roll out bread dough into 24x12 rectangle. Brush dough with some of the egg, leaving a 1in border.
Sprinkle fruit mixture over dough. Roll up jelly-roll style; cut crosswise into 24 pieces. Arrange slices, slightly toughing on baking sheet in tree shape. Cover with towel; let rise in warm place for 1 hour.
Preheat oven to 350. Brush dough lightly with remaining egg; sprinkle with white sugar. Bake 30-35 minutes or until golden. Cool on rack. Press gumdrops together; on wax paper sprinkled with yellow sugar, roll out to 1/6 thickness. Cut with star cookie cutter.
Transfer bread to large platter. Drizzle frosting and gel over bread and garnish with cherries and star.

MEXICAN TORTILLA SOUP

Ingredients:
1 tbs veg. oil
1 lb boneless, skinless chicken breasts, cut into 1/2in chuncks
1 red bell pepper, chopped
3 garlic cloves, minced
3 cans(14oz) chicken broth
1 package(10oz) frozen whole kernal corn
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 cup broken tortilla chips

Preparation Instructions:
In a soup pot, heat the oil over medium heat. Add chicken, bell pepper, and garlic. Cook for 3 minutes or until chicken is browned, stirring frequently. Stir in broth, corn, and salsa. Bring to boil. Reduce to low heat, cover and simmer for 5 min or until all pink is gone in chicken. Stir in cilantro, ladle into bowls and serve topped with chips.

LOW FAT CHOCOLATE PEANUT BUTTER COOKIE

Melt a 1 lb. block of chocolate (I use Almond Bark blocks from Walmart)
Then spread peanut butter on a Ritz cracker, put another one on top and dip in chocolate.
I use low fat Ritz and low fat peanut butter.
Delicious. Makes about 50 or so cookies. Everybody just loves them.

Nancy Shepherdstown, WV

MINI CINNAMON CHRISTMAS TREE ROLLS

Ingredients:
½ cup each: red and green maraschino cherries, drained and chopped
2 packs (8oz each) crescent rolls
2 tbs softened butter
¼ cup sugar
1tsp cinnamon

Glaze :
¾ cup powdered sugar
2-3 tsp milk
Additional red and green maraschino cherries, halved (optional)

Preparation Instructions:
Preheat oven to 375 degrees. Unroll one pack of crescent rolls and use rolling pen to seal perforations. Spread butter over dough evenly. Combine sugar and cinnamon and sprinkle evenly over dough. Sprinkle chopped cherries over dough. Repeat for second pack of rolls.
Starting at short end, roll up dough, jelly roll style, to make two 9in long rolls. Pinch edges to seal. Cut into ¾ in slices to make 24 rolls. Place on greased cookie sheet in shape of a Christmas tree. Bake 20-25 minutes or until golden brown. Cool for 15 min and ice with glaze (mix powdered sugar and milk). Garnish with additional cherries if desired.

CHEESY TURKEY AND BROCCOLI RICE

Ingredients:
1 can of chicken broth
2 cups cooked, chopped turkey
2 cups broccoli florets
2 cups Minute White Rice, uncooked
8oz cheese

Preparation Instruction:
Combine broth, turkey, broccoli and rice in large skillet. Bring to boil. Reduce heat to low; cover and simmer for 5 minutes. Add cheese; cover. Remove from heat and let stand for 5 minutes. Stir well untill blended.

www.minuterice.com

PUMPKIN CAKE

Ingredients:
2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
½ tsp. salt
2 cups sugar
4 eggs 1 cup oil
2 cups pumpkin

Preparation Instructions:
Add all ingredients together. Mix well. Bake in greased and floured tube pan for 1 hour at 350 degrees.
Icing:
1 stick butter
3 oz. cream cheese
1tsp. vanilla
½ box confectioners sugar (you may have to add more for the desired constancy).
Mix well.

Submitted by Iris

BAKED BISQUICK CHICKEN BREASTS

Ingredients:
3 teaspoons canola oil
2/3 cup Heart Smart Bisquick® Baking Mix
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white or black pepper (add more if desired)
1/2 teaspoon garlic powder
1 teaspoon Italian herb seasoning (optional)
6 boneless, skinless chicken breasts

Preparation Instructions:
Preheat oven to 425-degrees. Spread the canola oil in the bottom of a 13x9x2-baking dish (or line with nonstick foil and coat the top of the foil with the canola oil). Add Bisquick, paprika, salt, pepper, garlic powder, and Italian herb seasoning if desired to a medium sized bowl and whisk to blend well. Coat both sides of each chicken breast with the Bisquick coating mixture and place in prepared baking dish. Coat the tops of the chicken breasts with canola cooking spray. Bake for about 35 minutes or until coating is golden brown and chicken is cooked throughout in thickest part.

PUMPKIN PIE CUP

Ingredients:
4 small cookies such as Nilla Wafers or sugar cookies
1 pudding snack such as JELL-O Vanilla Pudding
1/8 tsp. pumpkin pie spice plus 1 dash for decoration
2 tablespoons whipped cream or Cool Whip topping (in a can)

Preparation Instructions:
Place cookies in a dessert glass
Mix pudding snack and pumpkin pie spice; spoon over wafers.
Top with whipped cream just before serving.
Sprinkle with a dash of pumpkin pie spice.

CHICKEN CASSEROLE

Ingredients:
1 whole chicken
2 cans cream of chicken soup enough milk to fill one empty soup can
1 box chicken stove top stuffing

Preparation Instructions:
preheat oven to 350 1. boil chicken until done .(I usually do this a little early to allow to cool) save the broth 2. cool chicken(Can be placed in cool water) 3. remove chicken from bones and place in casserole dish(about 2 qt size)--discard the bones 4. stir the two cans of soup and 1 can of milk together in small bowl 5. stir the soup mixture into chicken 6. prepare the stuffing according to directions(I usually do mine in the microwave) 7. place stuffing onto top of chicken mixture 8.. place in 350 oven for approximately 45 minutes I usually take some egg noodles and prepare in chicken broth. I then add some green beans or a salad to the meal and I have a fast and scrumptious meal. 9/8/10

SIMPLE CHICKEN & RICE

Ingredients:
2 each (4.4 oz container) MINUTE Ready to Serve Brown, Brown and Wild, or Yellow Rice
1 cup (6 ounces) cooked chicken breast, diced
2 cups low-sodium chicken broth
1 cup frozen mixed vegetables

Preparation Instructions:
Prepare rice according to package directions. COMBINE chicken, broth and vegetables in a medium microwave-safe bowl. MICROWAVE on HIGH for 5 minutes. Stir in rice. Serve hot.

GRILLED VEGETABLES

Ingredients:
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed 12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Preparation Instructions:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

MOROCCAN GRILLED SALMON

Ingredients:
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Preparation Instructions:
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once. Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

GRILLED APPLE CRISP

Ingredients:
8 medium apples, sliced thinly (tart apples work best)
1 cup whole oats
1 cup brown sugar, packed
1/2 cup butter
1/4 cup all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Preparation Instructions:
Combine oats, sugar, four, cinnamon, and nutmeg in a small bowl. Cut in butter until you get a crumble mixture. Layout 6 square pieces of aluminum foil. Divide apples and crumble mixture into six even portions and place each portion on a sheet of foil. Close the foil packets tightly and place on a preheated grill over a medium heat. Grill for about 20 to 25 minutes. Remove packets from grill, open (carefully), and pour into individual bowls. Serve with a scoop of vanilla ice cream!

PESTO AND MOZZARELLA GRILLED PIZZA

Ingredients:
Nonstick cooking spray
1 pound refrigerated fresh pizza dough from supermarket or pizzeria, at room temperature
1/4 cup refrigerated pesto sauce
3 plum tomatoes, seeded and chopped
8 ounces fresh mozzarella cheese, thinly sliced
1/2 teaspoon coarsely ground black pepper

Preparation Instructions:
Prepare outdoor grill for covered direct grilling over medium heat. Spray 2 large cookie sheets with nonstick cooking spray. On work surface, divide dough into 4 equal pieces; spray with nonstick cooking spray. With fingertips, press each piece of dough into a round about 1/8 inch thick (it's okay if dough is not perfectly round). Or, if necessary, with rolling pin, roll each dough piece to 1/8-inch thickness. Transfer two rounds to each prepared cookie sheet; cover loosely with plastic wrap. Place dough rounds on hot grill rack, cover grill and cook 2 to 3 minutes or until grill marks appear on underside and dough stiffens (dough may puff slightly). With tongs, carefully transfer dough to same cookie sheets, grill-marks side up. Spread pesto on grilled side of dough rounds; top with tomatoes, mozzarella, and pepper. Return dough rounds to grill, toppings side up. Cover grill, and cook pizzas 2 to 3 minutes longer or until bottom of dough stiffens and mozzarella begins to melt. Transfer pizzas to cutting board; cut into wedges to serve.

FRUIT FLUFF

Ingredients:
1 small cottage cheese container
2 cans crushed pineapple, drained
1 box gelatin
1 carton whipped topping (or more)

Preparation Instructions:
Place cottage cheese and pineapple in large bowl. Add dry gelatin. Mix well. Add whipped topping, mix again. Makes a large bowl full.

CHERRY APPLE SALAD

Ingredients:
1 cup boiling water
1 (3 ounce) package cherry flavored gelatin
1/3 cup cinnamon red hot candies
3/4 cup cold water
1/2 cup tart apples, diced
1/2 cup celery, chopped
1/2 cup walnuts, chopped

Preparation Instructions:
In a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.  At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set.

AQUARIUM CUPS

Ingredients:
3/4 cup boiling water
1 pkg. (4 serving) Jell-o Berry Blue Flavor
Ice cubes
1/2 cup cold water
1/2 cup chopped strawberries
4 bite-size fish-shaped chewy fruit snacks

Preparation Instructions:
Stir boiling water into gelatin in medium bowl at least 2 minutes until dissolved. Add enough ice cubes to cold water to measure 1 1/4 cups. Add to gelatin; stil until sightly thickened. Remove any unmelted ice. If still thin, refrigerate until sightly thickened. Place fruit at bottom of 4 clear plastic cups. Pour thickened gelatin evenly over fruit. Suspend fruit snacks in gelatin. Refrigerate about 1 hour.

PRETZEL JELLO DESSERT

Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 tbsp. sugar
1 (8oz.) pkg. cream cheese
20oz. frozen or fresh strawberries
1 med Cool Whip
1 cup sugar
1 lg. pkg. strawberry jello

Preparation Instructions:
Pie Crust: Mix together the first three ingredients, press into a 9 x 13 pan or dish. Bake at 400 degrees for 8 minutes.  Let cool.
Filling: Follow instructons on jello package. Add strawberries, let set 10 minutes. Beat together cream cheese and sugar and then Cool Whip. Spread over pretzel crust. Add jello to top. Chill until set.

MACARONI SALAD

Ingredients:
Buttermilk, ¾ cup
Mayonnaise, ¾ cup
Mustard Sauce, 1 tablespoon
Worcestershire Sauce, ½ teaspoon
Black Pepper, as per taste
Cooked Macaroni, 3 cups
Lean Cooked Ham (cut into ½ inch cubes), 1 pound
Celery (chopped), 2 ribs
Peas, ½ cup
Sweet Pickles (chopped), ½ cup
Red Bell Pepper (chopped), ½ cup
Scallions (chopped), 2
Cherry Tomatoes, for garnishing Method

Preparation Instructions:
In a bowl, mix buttermilk, mayonnaise, mustard sauce, Worcestershire sauce, black pepper and keep it covered in the refrigerator till you are ready to make the salad. • In a big bowl toss macaroni, ham, celery, peas, pickles, red pepper, & scallions. Add the dressing and toss well. Garnish with cherry tomatoes. This is an easy recipe, which will give you approximately 6 servings.

Budget Gourmet Hot Chocolate 

I enjoy flavored hot chocolate but not the price.

1 can generic store brand hot coco mix (marshmallows optional)
1 small can generic store brand powdered flavored coffee creamer (any flavor)

Combine cocoa and your favorite flavored powdered coffee creamer.  Measure out 3 tbsps or 1/4 cup of flavored mix.  Add hot water, stir and enjoy.  Add to hot coffee for an extra special drink.  

5-cup dessert

1 cup sour cream
1 cup pineapple cubes – drain
1 cup mandarin oranges – drain
1 cup mini marshmallows
1 cup coconut

Mix together spoon into clear parfait cups.  Delicious and beautiful!

Submitted by: Linda, Hagerstown, MD

Eclair Dessert

1-1arge vanilla instant pudding
graham-crackers
1-medium cool whip

Line pan with crackers
Mix pudding & cool whip together,
Spread over crackers.
Lay another layer of crackers.

Icing

1 1/2 cup powdered sugar
evaporated milk
1- envelope chocolate bake

Mix till smooth consistency
Spread over crackers

You can use a big cookie sheet or a 13x9 inch dish
After you make the eclair dessert, you need to put in fridge for 3 hours....

Leek Soup

6leeks, white part only, cut into thin rounds
1 white onion, sliced
¼ cup butter or margarine
6 potatoes, peeled and sliced
6 cups chicken bouillon
½ cup chopped parsley
1 egg yolk, beaten
Salt and pepper
Dash of ground nutmeg
2 cups of light cream
Crumbled crisp bacon

Sauté’ leeks and onion in butter until soft but not brown.  Add potatoes, bouillon and parsley.  Simmer until vegetables are soft.  (*Strain and sieve vegetables and return puree to broth,)  Add some broth to egg, stirring; then add egg to broth with seasonings.  Add cream and reheat but DO NOT boil.  Garnish in tureen with bacon.  With salad and rolls, this is a hearty meal.  Makes 2 quarts.

*if you like “lumps” in your soup then skip this step.
   -I use the yellow part of the leek also.
   -8boullion cubes for 6 cups

Submitted by: Mary, Lorton, VA

Mayonnaise Cake

Preheat oven to 350 degrees
2 cups flour
1 cup sugar
1 ½ tsp. baking soda
4 tbs. coca
1 cup water
1 tsp. vanilla
1 cup mayonnaise

Mix all together and pour into greased cake pan.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Top with favorite icing.

Submitted by: Karen, Needmore, PA

Weight Watchers Vegetable Soup
(Low Cal.)

3 carrots
3 stems celery, chopped
2 cups canned tomatoes
1 small head cabbage, shredded
1 medium onion, chopped
2 medium potatoes, diced
6 cups water
6 bouillon cubes- chicken or beef

Combine in a large saucepan- heat to boiling.  Simmer 25-30 minutes until tender, stirring occasionally.   Add additional water if needed.  Add seasoning as desired- salt, oregano, and a little thyme.  Stir well.

Submitted by: Karen, Needmore, PA

FUN FAUX BANANA SPLIT

Ingredients:

Banana
Unsweetened applesauce or cubed Jell-O
Mini Marshmallows
Chopped nuts
Mini chocolate chips
Cherry

Preparation Instructions:
   Slice banana into a bowl or parfait glass.  Add applesauce or cubed Jell-O, then add mini marshmallows, chopped nuts and mini chocolate chips.  Top with a cherry.  The proportions of each food item are easily adjusted to each individual. 

                                  Recipe of the week, submitted by Heidi of Martinsburg, WV

CHERRY PIE RECIPE

Ingredients:
1 nine-inch vanilla wafer pie crust.
4 cups of pitted cherries.
2 cups of whipped cream.
1 cup of white sugar.
2 tablespoons of cold water.
2 tablespoons of corn starch.
4 teaspoons of lemon juice.
¼ envelope of unflavored gelatin.
Whipped cream, to serve with.

Preparation Instructions:
In a small bowl, soften the gelatin in the cold water. Set aside. In a suitably sized saucepan, mash 2 cups (half) of the cherries with the white sugar. Next, add in cornstarch and lemon juice; stirring gently.
Cook over a medium heat, stirring until the mixture turns thick and transparent.  Remove from the heat and add the gelatin and stir. Slice the other 2 cups of cherries into the crust and then pour the mixture over top. Chill for 5-6 hours.  Serve with whipped cream.  

ICE CREAM CAKE

Ingredients:
2 boxes of full-size Ice Cream Sandwiches (any flavor)
1 large tub of Cool-Whip
Your choice of toppings  (nuts, sprinkles, crushed Oreo, crushed peppermint, crushed candy bars, etc.)

Preparation Instructions:
Unwrap the ice cream sandwiches and line the bottom of a 13” x 9 “ baking dish (glass works best).  You may need to cut the sandwiches to fit on one end of the pan.  Spread a layer of Cool Whip on top of the ice cream sandwiches. Repeat the above steps and sprinkle with your favorite toppings.  Freeze until firm.  This is just as good as the pricey ice cream cakes you purchase in the store!  You may also add sprinkles on the middle layer as well.  Be creative and customize your cake for various holidays. 

Submitted by our DJ of the Day, Sandy of Winchester

CHICKEN SALSA

Ingredients:
4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
¼ cup sour cream

Preparation Instructions:
Lightly grease the crock pot. Place the chicken breasts in the bottom of the pot. Season with taco seasoning package and add the salsa over the top. Cover, cook on low for 6-8 hours. Combine the cornstarch with a little cold water. Remove the chicken from the crock pot and set aside. Stir the cornstarch mixture into the liquid in the crock pot until blended. Stir in the sour cream. Serve the chicken with the salsa sauce.

SESAME PORK TENDERLOIN

Ingredients:
1 ½ pounds pork tenderloin, all visible fat removed
1 tbl molasses
1 tbl light soy sauce
¼ tsp sesame oil
1 tbl sesame seeds

Preparation Instructions:
Preheat oven to 425 degrees. Place pork in a shallow baking pan. Set aside. In a small bowl, stir together molasses, soy sauce, and sesame oil. Brush molasses mixture over meat and sprinkle with sesame seeds. Place meat, uncovered, in oven and roast 45 minutes or until a meat thermometer registers 160 degrees. Let stand 5 minutes. Slice thinly to serve.

Taken from the American Heart Association Cookbook

MOM'S SPRING GARDEN SALAD

Ingredients:
1 to 1 1/2 lbs. Early Spring Iceberg Lettuce Leaves (washed & dried)
8 to 12 Green Onions (washed, dried & cut into 1/4in rounds & chilled)
4 to 6 Hard-boiled Eggs (peeled & chopped into 1/2in pieces)

Dressing Ingredients:
1/2 Stick Butter (can use 1/2 cup canola cooking oil)
2 to 3 Eggs (beaten in bowl)
3 tbl White Vinegar
1/4 cup Sugar
1 tsp Pepper (more or less to taste)
1/2 tsp Salt (opitional)

Dressing Instructions:
In small sauce pan, melt butter slowley over low heat.  Add and wisk the vinegar, sugar, pepper and salt.  Wisk all ingredients until sugar is dissolved.  Slowly add beaten eggs and wisk over low heat until mixture starts to thicken slightly.  Be sure not to overcook. Combine salad ingredients and dressing and toss. (can be served with the warm or chilled dressing)

From Amazing Grace Fellowship Church, Clear Brook, VA

BROCCOLI AND HAM CASSEROLE

Ingredients:
2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste

Preparation Instructions:
Combine all ingredients except croutons. In a 2- to 2 1/2-quart casserole or baking dish, combine ham, broccoli, cooked rice, soup, cheese, onion, and sour cream. Spread bread crumbs over top. Bake 55 to 65 minutes at 325°, or until browned and bubbly. Serves 4.

ALMOND CHEDDAR APPETIZERS

Ingredients:
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 breakfast strips or stripples, cooked and crumbled
1 loaf (1 pound) French bread

Preparation Instructions:
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. • Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Yield: about 4 dozen. Assemble and freeze on a cookie sheet and freeze and then carefully place in Ziploc bags when they are frozen to have ready in a moment’s notice.

Submitted by Linda form Strasburg, VA

CHEESE ROLLS

Ingredients:
8 oz. cream cheese
1 cup melted butter
1/4 cup sugar Cinnamon/sugar mixture: 1 egg yolk, 1/4 cup sugar. 1 tsp cinnamon
18 slices white bread

Preparation Instructions:
Mix cream cheese, sugar and egg yolk together. Cut crusts off bread and roll each slice flat with rolling pin. Spread cheese mixture over slices. Roll up each slice and cut in half. Dip roll in melted butter then roll in the sugar/cinnamon mixture. Chill at least 2 hours, then bake at 400 deg. for 15 minutes. These can be made ahead of time and frozen until ready to use. Just pull out of freezer and bake as directed. Delicious Note: We also like to take these along camping and they are wonderful cooked over the fire in a Moon Pie maker !!!

CHINESE CHICKEN FRIED RICE II

Ingredients:
1 egg
1 tb water
1 tb butter
1 tb vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tb soy sauce
1 tsp ground black pepper
1 cup cooked, chopped chicken

Preparation Instructions:
In a small bowl, beat egg with water. Melt butter in a large skillet over medium heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

ASIAN BEEF SKEWERS

Ingredients:
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steakskewers

Preparation Instructions:
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

From AllRecipes.com

HAM AND PINEAPPLE SLAW WRAPS

Ingredients:
1/2 pineapple, cut into thin strips
2 carrots, cut into thin strips
10 dates, pitted and roughly chopped
12 ounces fully cooked ham, cut into thin strips
1 head Napa cabbage, thinly sliced
1 cup sour cream
1/4 cup white wine vinegar
2 teaspoons caraway seeds
1 teaspoon kosher salt
1/4 teaspoon black pepper
12 large flour tortillas

Preparation Instructions:
In a large bowl, combine the pineapple, carrots, dates, ham, and cabbage. In a separate bowl, whisk together the sour cream, vinegar, caraway seeds, salt, and pepper. Pour the dressing over the slaw; toss.  Divide the slaw among the tortillas and roll into wraps