Apple Salad

From Martha J.

3-4 apples cut into small pieces
1 raspberry yogurt
Marshmallows
Cool Whip
Chocolate pieces (optional)

Raspberry Salad

From Verda J.

1package frozen raspberries
1 cup sweetened condensed milk
3 tablespoons lemon juice
8 oz. Cool Whip

In a medium bowl pour frozen raspberries and sweetened condensed milk. Mix well and add lemon juice, mix again. Fold in Cool Whip. Let set in refrigerator for about two hours before serving.

Salted Nut Bars

From Keree A.

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, softened
2 cups salted mixed nuts or peanuts
1 cup butterscotch-flavored chips
1/2 cup light corn syrup
2 tablespoons butter or margarine

1. Heat oven to 350 F. In medium bowl mix flour, brown sugar and salt. Cut in 1/2 cup butter using pastry blender (or puling 2 table knives through ingredients in opposite directions), until evenly mixed.
2. In bottom of ungreased 13x9-inch pan, press dough evenly. Bake 15 minutes; cool slightly.
3. Cut up any large nuts. Sprinkle nuts evenly over crust. In 1-quart saucepan heat remaining ingredients over low heat, stirring occasionally, just until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes. For bars cut into 8 rows by 4 rows while warm for easiest cutting.

Rocky Road Squares

From Janice W


2 cups milk chocolate chips
1 can sweet and condensed milk
2 tbls. butter
Melt in microwave on high for 1 minute. Stir. Cook
an additional 30 seconds or until melted. Stir in:
1 tsp. vanilla

Pour over: 10 oz. bag mini marshmallows
                12 oz. salted peanuts

Mix, then put into 8x8 pan.
Refrigerate and cut into squares.

Easy Caramel Corn

From Lauren B.

1 bag of Microwave Popcorn
1 stick of Butter
1/2 cup Brown Sugar
1 cup Mini Marshmallows

Pop popcorn according to package directions. Pour into bowl and remove all the unpopped kernels you can find.
Meanwhile, place remaining ingredients in a bowl and microwave on high for 2 minutes. Stir mixture vigorously. Microwave for 1 minute. Remove from microwave, stir to combine. Pour mixture over popcorn and stir to coat.

Yummy Crescent Rolls

From Carissa C.

¼ C warm water

1 T dry yeast

½ C butter, melted

1 C milk

3 eggs

½ C granulated sugar

¾ t salt

5 C all purpose flour, sifted

Combine water and yeast, and allow to proof for 5 minutes.  Wisk eggs and sugar together.  Melt butter and add cold milk.  Wisk into egg mixture.  Add yeast mixture, sifted flour and salt, and mix into a soft dough.  Cover and place in a warm place to rise for 1 hour.  Cover bowl with lid or plastic wrap, and place in refrigerator over night (up to 2 days).  Remove dough from refrigerator and divide cold dough in half.  Roll ½ dough into a large circle on a floured surface.  Using a pizza cutter, cut dough into 12 pizza-type slices.  Starting at larger end, roll slices into crescents, and place on a greased baking sheet.  Cover and place in a warm place to rise for 1 hour.  Repeat process with second half of dough. Bake at 350 degrees for 15 to 18 minutes.  Butter tops of hot rolls and eat. Recipe makes 24 rolls.

Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.

Homemade Noodles

From Verda J.

2 eggs

1 cup flour

2 tablespoons milk or cream

1 teaspoon salt (I cook my noodles in salted water instead of putting salt in the dough)

Put all ingredients in a bowl. Stir eggs and milk first with fork then add flour, stir with fork and mix well, and then mix with hands. Make a stiff but workable dough. If the dough is too dry add a little water, if its too sticky add flour. Roll very thin, using plenty of flour. Roll dough up and cut into noodle strips with knife or leave flat and cut with pizza cutter. Noddles may be dried or cooked immediately.

Bran Muffins

From Janice W.

2 cups All Bran Cereal
1 cup granola (I use Quaker Natural Granola)
1 cup boiling water
2 cups low fat buttermilk
1 1/2 cups sugar
2 eggs
1/2 cup shortening
2 1/2 cups flour (I use half whole wheat)
2 1/2 teaspoons baking soda
1/2 teaspoons salt

Pour boiling water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal mixture. Add remaining ingredients and mix until blended. Do not over mix. Batter may be stored in covered container in refrigerator for up to 30 days. Bake some not and save some for later!
Bake in lined or greased muffin tins at 400 degrees for 15 minutes.
Makes 2 dozen.

Hash Brown Quiche

From Verda J.

1 box Homestyle Hash Browns- reconstituted
2 Tbsp Butter
3 eggs, beaten
1 cup half-and-half
3/4 cup sausage
1 cup shredded cheese
salt and pepper
1/2 cup diced green onion, optional

Preheat oven to 450 degrees. Combine hash browns and butter. Press into 9" pie plate to form a crust. Bake 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a mixing bowl, combine eggs, half-and-half, sausage, salt, pepper, and cheese. When crust is ready pour the egg mixture over it and return to oven.

Reduce oven to 350 degrees and bake for about 30 minutes until quiche is light golden brown on top and puffed. Enjoy!

Hot Spinach and Artichoke Dip

• 1 cup thawed, chopped frozen spinach
• 1 can artichoke hearts
• 8 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Cook spinach, drain. Combine all ingredients. Heat in microwave or in 350 degree oven until hot.

Larson's Favorite Swedish Pancakes

Larson's Favorite Swedish Pancakes
Keree A.
We eat these every Christmas morning

9 eggs
11/2 cups whole wheat flour
11/2 cups all purpose flour
41/2 cups milk
3/4 cup sugar
1/2 cup cooking oil
1/2 tsp. salt

Beat eggs. Add sugar and oil, beat. Alternately add flour and milk. Beat until smooth. - better if refrigerated overnight. Pour 1/3 cup batter onto medium hot greased griddle. Tilt griddle to spread batter over entire griddle. Turn pancake when lightly browned. Spread with syrup, jam, fruit or butter and powered sugar. Roll pancake and eat.

Mrs. Fields/Neiman Marcus Oatmeal Chocolate Chip Cookies

Mrs. Fields/Neiman Marcus
Oatmeal Chocolate Chip Cookies
Lisa H.

1c. butter (softened)

1c. white sugar

1c. brown sugar

2 eggs

1t. vanilla

½ t. salt

1t. baking powder

1t. baking soda

2c. flour (I use 1c. white, 1c. whole wheat)

2 ½ c. blended oatmeal

2c. semi-sweet chocolate chips

1 ½ cup toasted chopped walnuts (toasted makes a difference to the taste and texture)

* Preheat oven 375. Mix butter and sugars. Add vanilla add eggs. add dry ingredients to wet ingredients. stir in chocolate and nuts. make golf sized balls and bake 2 inches apart. Bake 11-12 minutes. Pull out of oven when slightly browned; don’t over bake. Cookies will continue to bake after they are removed from oven.

Mint Chocolate Brownies

Mint Chocolate Brownies
No name, care to claim?

2 sticks real butter melted

2 c. sugar

2t. vanilla

4 eggs

1c. flour

½ t. baking powder

*spread in greased 9x13 pan. Bake at 350 for 30-32 minutes and let cool completely

Prepare minty cream center:

2 ⅔ c. powdered sugar

1 stick butter, melted

1T. & 1t. water

1t. mint extract

4 drops green food coloring

*this will be very thick, spread on cooled brownies & refrigerate until chilled.

Top with glaze:

1c. semi-sweet chocolate chips

6T. butter

*microwave high 1 min. stir until completely smooth. cool then spread on top.

Creamy Potato Salad

Creamy Potato Salad
Keree A.

prep: 15 mins cook: 40 mins chill: 4hr.

6 medium round red or white potatoes, peeled.

1 ½ c. mayonnaise or salad dressing

1T. white or cider vinegar

1 tsp. salt

¼ tsp pepper

2 medium stalks celery, chopped (1 cup)

4 hard boiled eggs, chopped

paprika to taste

1. Place potatoes in 3 quart saucepan, add enough water just to cover potatoes. cover and heat to boiling, reduce heat to low. cook covered 30-35 mins or until potatoes are tender; drain. let stand until coo enough to hand cut into cubes.

2. In large bowl, mix mayo, vinegar, mustard, salt & pepper. Add potatoes, celery and onions; toss. Stir in eggs. sprinkle with paprika.

3. Cover & refrigerate at least 4 hours to blend flavors and chill. Store covered in fridge.

Greek Salsa

Greek Salsa
Jamie

1 container cherry or grape tomatoes cut in half

diced cucumber

diced purple onion to taste

1 can (4.5oz) chopped olives

crumbled feta cheese

toss and coat well with extra virgin olive oil.

Stir in well ½ pkg dry Italian dressing seasoning.

*eat with pita chips

Spaghetti Pasta Salad

Spaghetti Pasta Salad

No name, care to claim?

1 lb. cooked spaghetti noodles

1 cucumber

1 can olives

tomatoes to taste

cheese to taste

1 bottle of zesty italian dressing

salad supreme to taste

*mix all together

Jello Salad

Jello Salad
Sara S.

Sara S.

1pkg (Large Box) Raspberry Jello

1 large cool whip

1 can pineapple

marshmellows to taste

sweetened coconut to taste

1 container of raspberries

1 large container of cottage cheese

Black Bean Salsa

Black Bean Salsa
Cassidy K.

1can black beans

2 Tbsp. olive oil

2 Tbsp lime juice

½ tsp. salt

½ tsp. chili powder

2 tsp. sugar

1 cup cherry tomatoes

2 Tbsp green onion

2-3 avacados

cilantro to taste

Feta and Strawberry Salad

Feta and Strawberry Salad
Janice W.

1pkg (5oz) mixed baby greens

¾ c. sliced fresh strawberries

½ c.crumbled feta cheese

3 Tbsp. toasted almonds

¼ c. balsalmic vinagerette dressing

* toss all ingredientts except dressing in large bowl.

add dressing just before serving & mix lightly.(Serves 4)