CAUTION! Sugar Overload

Cheesecake Oreo Pretzel Bites
Kristyn Hansen

1 (8 oz.) pkg. cream cheese, softened
1 package Oreos, mint or regular square pretzels
1 1/2 cups chocolate chips
white sprinkles or white chocolate for drizzling

Place Oreos into a food processor and process until finely ground. Mix Oreo crumbs into cream cheese with a stiff wooden spoon until incorporated fully and dough will form a ball. Scoop out enough for a 1/2 inch ball and place between two pretzels. Press slightly and use your fingers to shape the dough to fit the square. When all completed, melt the chocolate chips in a ziploc sandwich bag in the microwave. Cut a small hole in the corner and cover tops of pretzels with chocolate. Add sprinkles while wet, or wait until dry and drizzle tops with melted white chocolate (may need to thin with a little shortening for easy drizzling). Makes about 75 pretzel bites.


Dipped Oreo Pops
Kristyn Jansen

Mint or regular Oreo cookies, (can use Double Stuff)
white almond bark (24 oz. will make about 30-40 pops)
shortening
sprinkles
sucker or popsicle sticks
something to stand them in

Push sticks 1/2 way into Oreos. In a microwave melt almond bark (about 12 oz. at a time) with 1 Tbsp. shortening according to package directions. If you don't use shortening, the chocolate will be really thick. Use more shortening to thin it out. Use something deep enough for the Oreos to get covered completely if you want them fully covered. Dip, let them drip off, and sprinkle over a bowl while still wet. Stand them in a piece of styrofoam while they harden (or get creative). The amount it makes depends on how thick your chocolate is and if you dip them all the way or just the tops.


Pink Meringue Clouds
Luanne Stong

Cookie Dough
2 egg yolks
2 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
3/4 cup sugar
2/3 cup shortening
1/4 cup milk
1 tsp vanilla

Peppermint Meringue
2 egg whites
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla
1/2 tsp vinegar
1 cup semi sweet chololate chips
1 cup crushed peppermint stick candy

Combine cookie dough ingredients and blend well in mixer. Chill while preparing meringue.Prepare meringue by beating egg whites in small mixer with salt until soft mounds form. Gradually add sugar, continue beating until stiff peaks form. Fold in vanilla, vinegar, chocolate chips and candy.
Shape dough into balls, place on cookie sheet. Flatten with bottom of glass dipped in sugar. Top each cookie with rounded teaspoon of mreingue. Bake at 325 for 20-25 minutes.


Peanut Butter Blossoms
Diane Smith

48 Hersheys kisses
1/2 cup shortening
3/4 cup Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.


Slush
Diane Smith

1 can frozen pineapple juice
1 can frozen lemonade
1 can frozen orange juice
6 cups water
4 cups sugar

Boil water & sugar for 10 mins. add juices and stir until melted. Place in containers and freeze. Take out 45 mins prior to serving. Place in bowl and pour a 2 liter of diet 7-up over top until desired slush consistency is reached. Can also add 1 cup mashed bananas if desired.


Homemade Oreo Cookies
Tara Owens

2 box devil's food cake mix
1 1/2 cup shortening
4 eggs
1 tsp vanilla

Mix together, roll into balls. Cook at 250 for 8-10 minutes. Let cool

Filling
8 oz package cream cheese
1 cube butter or margarine
1.2 tsp vanilla
2 cups powdered sugar ( enough to make mixture creamy )

Mix filling ingredients well. Spread between 2 cookies and store in a sealed container.


Sugar Cookies
Kathy Smith

2 cups shortening
2 cups sugar
2 tsp vanilla
4 eggs
1 cup buttermilk
7-8 cups flour
6 tsp baking powder
2 tsp salt

Mix wet ingredients, add dry ingredients. Bake at 350 for 7-9 minutes. Bake until the bottoms barely start to turn the lightest brown. The trick to chewy sugar cookies is not to bake them too long.


Danish Raspberry Cookies
Lacey Hoffman

1 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp. baking powder
raspberry jam

Mix butter, sugar, egg, and vanilla. Stir in flour and baking powder. Roll dough into small balls and press thumb into center of ball and put jam in the thumb print. Bake at 350 for 10-12 minutes. Drizzle with glaze.
Glaze
1 cup powdered sugar
1/2 tsp almond extract
2-3 tsp water



Big Soft Ginger Cookies
Maxine Ratliff

2 1/2 cups flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tbsp water
1/4 cup molasses
2 tbsp sugar

Preheat oven to 350. Sift together dry ingredients minus sugar and set aside. Cream together butter and 1 cup sugar until light and fluffy. Beat in egg. Stir in water and molasses. Gradually stir in dry ingredients. Shape dough into walnut sized balls and roll in the remaining sugar. Bake for 10- 12 minutes. Allow to cool slightly then move to cooling rack to cool completely. Store in airtight container.



Triple Chocolate Peppermint Treats
Marianne Arnold

Ingredients
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons Spice Island® Pure Vanilla Extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup 60% cacao bittersweet chocolate baking chips

WHITE CHOCOLATE FROSTING:
1/2 cup white baking chips
4 ounces cream cheese, softened
3 cups confectioners' sugar
1/3 to 1/2 cup crushed peppermint candies
Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
In a microwave, melt baking chips; stir until smooth. Cool.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Frost cookies; sprinkle with peppermint candies. Yield: about 6-1/2 dozen.

Chocolate Filled Oatmeal Bars
Misty Black

Cream together
1 cup brown sugar
1/2 cup butter
1 cup sugar
add
2 eggs
2 1/4 cup flour
1 tsp baking soda
2 3/4 cup oatmeal

Chocolate filling
Melt
6 oz semi sweet chocolate
1/2 cup butter
1 can sweetened condensed milk

Grease 9X13 cake pan, spread 1/2 of dough then cover with chocolate filling and cover with remaining dough. Bake at 350 for 20-25 minutes.

Thanksgiving side dishes

Cranberry Gelatin Salad
Lacey Hoffman

2 packages (3 ounces each) raspberry gelatin dissolved in
2 cups boiling water
2 cups raw cranberries
2 red apples, unpeeled
1/2 cup sugar
2 cups chopped celery
1 cup chopped nuts
1 can (15 1/4 oz) pineapple tidbits
1 package frozen raspberries,thawed

Refrigerate gelatin. Grind cranberries and apples (in food processor) sprinkle with sugar, and let stand. When gelatin starts to set (like a jelly consistency), add remaining ingredients. Stir and refrigerate until served.


Sweet Potato Casserole
Tara Owen

3 cups mashed sweet potatoes
1 cup sugar
1/2 cup butter
2 eggs
1 tsp. vanilla
1/3 cup milk
Topping:
1/2 cup brown sugar
1/4 cup flour2-3 tbsp. butter
1/2 cup chopped walnuts

Mix first 6 ingredients together and place in buttered casserole dish. Mix topping ingredients by cutting butter into flour and sugar until pea size, add nuts then sprinkle over casserole and bake at 350 for 25 minutes.


Strawberry Pretzel Jello Salad
Diane Smith

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat cream cheese first and then fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Cold Soup
Maxine Ratliff

1 large can tomato juice
24 oz bottle of ketchup
2 tbsp. lemon juice
2 tbsp. worchestershire sauce
2 tbsp. french onion ( finely chopped )
2 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 cup celery ( finely chopped )
2 cans shrimp

Mix all ingredients together and chill. Serve as appetizer or soup.

Sweet Potato Pie
Victoria Carpenter

3 cups mashed sweet potatoes
1/2 cup melted butter
1 tsp. vanilla
1 cup sugar
2 eggs, beaten
1/4 tsp. salt

Mix above ingredients and place in casserole dish then top with topping.

Topping:
1 cup brown sugar
1/3 cup flour
1/2 cup chopped nuts

Bake at 350 for 30 minutes.

Recipes from our quarterly activity

Spanish Rice

1 cup chopped onion
1/4 cup margarine
2 cups long grain rice
1 large can diced tomatoes
2 tsp. salt
1 tsp. chili powder
1/2 tsp. each oregano, pepper & garlic salt
1 can Rotel
sliced olives and Monterey/cheddar cheese

Sauté onions in margarine and put into a 9x13 pan. Add other ingredients and pour 2 cups water over them. Cover tightly and bake for 1 1/2 hours at 350 degrees. Uncover and add sliced olives and shredded cheese and return to oven until cheese is melted, abt 10 min. Serves 12-16.

*Note: I have also been in a hurry and made this recipe in a covered stockpot on the stove. Add everything the same as in the recipe except the cheese and olives, bring to a boil, cover and cook on low heat for about 30 min. like you would cook rice. Just make sure the water doesn’t run out too soon, add more if needed until the rice is done, then add cheese and olives.

Crockpot Chicken Enchiladas

8-10 boneless, skinless chicken breasts
1 large can green or red enchilada sauce
Monterey Jack cheese
Sour cream

Place chicken in crockpot, pour enchilada sauce over the top. Cook until done 2-4 hours depending on your crockpot. Remove chicken and shred, return chicken to sauce. Serve on tortillas with melted cheese and sour cream.


Lemon Cream Cupcakes
1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8 oz.) cream cheese, softened
2 Tbsp. grated lemon zest

Mix together cake mix, eggs, sour cream, and cream cheese until smooth and creamy. Add grated lemon zest and combine. Fill paper liners ¾ full. Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched. Remove and cool cupcakes on a wire rack.

*We used blueberry pie filling in the middle, buttercream icing on top and garnished with crushed lemon drop candies.

Cherry Chocolate Cupcakes

1 Devil’s chocolate cake mix
21 oz. can cherry pie filling
1 tsp vanilla
2 eggs
1 cup chocolate chips (6 oz.)

Mix cherries, eggs and vanilla together in a bowl. Stir in cake mix and chocolate chips until blended. Bake cupcakes at 350 degrees for 20 – 25 minutes or until inserted toothpick comes out clean.

*We used cheesecake filling (recipe below) in the middle, buttercream icing on top and garnished with mini chocolate chips.


Easy Cheesecake Filling

1 pkg. (8 oz.) cream cheese, softened
½ cup sugar
2 cups whipped topping

Mix cream cheese with hand mixer until smooth and creamy. Mix in sugar. Fold in whipped topping.

*You can also use this filling in a pre-made graham cracker crust and top with pie filling. Or use it between layers of chocolate cake for an Oreo cookie-type cake.


French Vanilla Cupcakes
French vanilla cake mix with raspberry pie filling in the middle, buttercream icing on top and garnished with fresh raspberry.


Chocolate Peanut Butter Cupcakes

1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners ¾ full. Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

*We didn’t use the peanut butter cups in these, but used Peanut Butter icing (recipe below) for the filling, buttercream icing on top and garnished with Reeses Pieces candies.


Peanut Butter Icing

1 cup peanut butter (chunky or smooth)
½ cup butter, room temperature
2 cups powdered sugar
3-4 Tbsp. milk or cream
1 tsp. vanilla extract

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar. Add sugar, 3 Tbsp. milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Ad 1 Tbsp. mild or cream if frosting is too thick.


Buttercream Icing

1 cup butter, softened (or use ½ cup butter and ½ cup shortening)
1 tsp. vanilla extract
4 cups confectioners’ sugar
2 Tbsp. milk

In a large bowl, cream together the butter and vanilla. Blend in the sugar slowly and add milk, continue mixing until light and fluffy. Keep covered until ready to decorate. Makes 3 cups icing.

Soups MmmmGood!

Potato Cheddar Soup
Lacey Hoffman

5 cups water
5 chicken bouillon cubes
6 cups diced potatoes
1-2 carrots chopped (I usually do more though)
1-2 celery stalks chopped
1 small onion diced
1/4 cups flour
1 pint whipping cream (you can also use milk, it just won't be as thick)
2 cups cheddar cheese

Bring water to a boil. Add bouillon and vegetables. Cook the vegetables until tender. Blend flour and cream together and then add to veggies. Cook until thick. Add cheese and salt and pepper to taste.


Chili
Marianne Arnold

1 lb ground beef
1 can kidney beans (drained)
1 can pork and beans (remove the bacon fat)
1 can sliced mushrooms (optional)
1 can spaghetti sauce
1 can diced tomatoes
1 tsp dried basil leaves
1 Tbsp chili powder
2-3 Tbsp brown sugar
Season with a little onion salt



Chicken Enchilada Soup
Kim Jones

Ingredients:
1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt

Directions:
1.Add 1 tablespoon of oil to a large pot over medium heat.
2.Add chicken breasts to pot and brown for 4-5 minutes per side.
3.Set chicken aside.
4.Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5.Add chicken broth.
6.Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7.Add masa mixture to pot with onions, garlic and broth.
8.Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9.Shred the chicken into small, bite-size pieces and add it to the pot.
10.Reduce heat and simmer soup for 30-40 minutes or until thick.
11.Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.


White Bean Chicken Chili
Challene Green

1 medium onion, chopped
2 cloves garlic
1 tsp. ground cummin
3/4 tsp. pepper
2 chicken breasts, diced
2 cans great northern white beans ( do not drain )
1 can white corn ( drained and rinsed )
1 4 oz. can chopped green chilies
4 cubes chicken bouillon
2 shakes ground red pepper
2 shakes oregano
2 tbsp. cliantro, chopped

Cook chicken with the onion, garlic, cummin, and pepper. Once the chicken is no longer pink add remaining ingredients an simmer for at least one hour.
Top with grated cheese, sour cream and serve with chips or cornmeal muffins.


Chicken & Wild Rice Soup
Tara Owen

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of long grain and wild rice rice-a-roni
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.


White Chili
Dixie Kuykendall

1 Tbsp. vegetable oil
1 cup chopped onions
2 cloves garlic, chopped
3 cups chicken broth
2 tbsp. cilantro or 1/2 tsp ground coriander
2 tbsp. lime juice
1 tsp. cummin
1/2 tsp dried oregano leaves
1/4 tsp. red pepper
1/4 tsp salt
11 oz. can white shopeg corn or whole kernal corn ( drained )
16 oz. can great northern beans ( drained )
16 oz. butter beans ( drained )
2 cups chopped cooked chicken breast.

Add all ingedients and simmer on low for one hour.



Creamy Tomato Basil and Italian Sausage Soup
Monica Hall

2 Tbsp extra virgin olive oil
1 lb sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce
1 cup water
1 1/2 cups half and half
pinch of salt and pepper

Over medium heat, place olive oil in medium sized dutch oven. Cook sausage until browned and drain. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve.

Chicken Tortilla Soup
Monica Hall

1 1/2 lbs boneless skinless chicken breasts
1 10 oz enchilada sauce
1 4 oz can green chiles
1 15 oz can chicken broth
1 tsp chili powder
1/4 tsp pepper
1 10 oz pkg frozen corn
6 corn tortillas
monterey jack cheese, grated
1 15 oz can whole tomatoes
1 meduim onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp salt
1 bay leaf
1 tbsp. dried, chopped cilantro
1 tbsp. veggie oil
2 cups water
(you can even add a couple cans of beans if you want)

Cut up chicken in bite size pieces. In crock pot, combine chicken, whole tomatoes, enchilada sauce, onion, green chiles, and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cook on low for 6-8 hours or on high for 3-4 hours. Preheat oven to 400 degrees. Light brush tortillas with oil. Cut tortillas with a pizza cutter into 2 1/2 inch long by 1/2 inch wide strips. Spread strips onto a cookie sheet and bake turning occasionally until crisp...about 5-10 minutes. Dish soup into soup bowls and sprinkle with tortilla strips and cheese. You can add a dollup of sour cream if you want!

If all else fails... make a casserole!

Texas Ranch Chicken Casserole
Kim Jones

¼ cup butter
2 medium onion, chopped
2 medium green bell pepper, cored, seeded and chopped
2 can (10 3/4 oz.) condensed cream of mushroom soup
2 can (10 3/4 oz.) condensed cream of chicken soup
2 can (10 oz.) Ro-Tel Diced Tomatoes & Green Chilies, mild
4 cups cooked chicken breast, shredded
12 corn tortillas (6-inch), torn into bite-sized pieces
3 cups shredded cheddar cheese
Preheat oven to 325 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray and set aside.
In a large saucepan over medium heat, melt the butter. Add onion and pepper, and cook until tender, about 5 minutes. Add soups, RO*TEL and chicken, stirring until well blended.

Alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake until hot and bubbly, about 30 minutes. Serves 8


Pizza Casserole
Kristyn Hansen

Ingredients:
2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
You can also add olives and or mushrooms
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.


Tomato Zucchini Casserole
Dixie Kuykendall

1 1/2 - 2 cups cooked rice
1-2 zucchini, sliced and cooked til tender
2-3 tomatoes, peeled and sliced
2 cups cheese, cheddar or monteray jack
Sauce
1 cup sour cream
1 can cream of chicken soup
1 tsp. oregano
1 tsp. garlic powder
2 tsp. diced green pepper
Layer in 9X13 pan
Rice, zucchini,sauce,tomato,cheese
Bake at 350 for 30 minutes uncovered


Shephards Pie
Terri Beams

1 lb. hamburger
1 large can/ qt jar stewed tomatoes
1 can corn
mashed potatoes
shredded cheese
Italian seasoning

brown hamburger, add stewed tomatoes, and italian seasoning and salt to taste, (I like fresh basic and fresh garlic when available) chop more if you don't like chunks, or substitute for tomato sauce,layer in baking dish, hamburger mixture, corn, mashed potatoes, and cheese. Heat in oven until heated through and cheese is melted. it doesn't take long if you prepare while ingredients are warm


Green Chile Chicken Enchilada Casserole
Diane Smith

Ingredients:
4 skinless, boneless chicken breast halves garlic salt to taste 18 (6 inch) corn tortillas, torn in half 1 (28 ounce) can green chile enchilada sauce 1 (16 ounce) package shredded Monterey Jack cheese 1 (8 ounce) container sour cream

Directions:
1.Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
2.Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
3.Mix in the sour cream in with the shredded chicken.
4.Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken/sour cream mixture, 1/3 cheese, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
5.Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.


Zucchini Casserole
Janice Byington

2 1/2 cups stuffing
6 Tbs butter,divided
4 medium diced zucchini
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup carrot,shredded
1/2 cup chopped onion
1/2 cup sour cream
Cook zucchini in a saucepan with water and a little salt drawn water and set aside. In the same pan melt 4 TBs butter cook carrots and onion. In a casserole dish combine 2 cups stuffing mix ,sour cream, cream of chicken, carrot and onion and gently sir in zucchini. Sprinkle with reserved stuffing mixture and butter on top. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown and bubbly.

When I add meat I cook it with the carrots and onion.

Macaroni Pie
Tara Owens

2 cups macaroni noodles
1 small can milk
2 bags shredded sharp cheese
5 eggs
Salt and Pepper
Cook noodles. Mix together milk, eggs, salt and pepper. In a baking dish, place a layer of noodles and then pour on 1/2 of the egg mixture. Place one bag of cheese on top. Then repeat another layer using remaining ingredients. Bake at 400 for 40 minutes. Let rest 15 minutes then serve.

Calendar

Here is a list of themes to plan for our recipe swap. Be thinking of yummy dishes to share in these categories from your own kitchen.

Sept.-Casseroles
Oct.-Soups or Chili
Nov.-Side Dishes
Dec.-Cookies/Desserts
Jan.-Finger Foods
Feb.-Italian
March-Breakfast
April-Food Storage
May-Mexican
June-Budget Friendly Meals
July-Picnic/BBQ
Aug.-Breads

Tried and True

Oreo Truffles
Kim Jones

1 package (18 oz.) Oreo cookies (blended until powder. Cookie, cream and all)
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping
Using a food processor crush Oreos and mix with cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.


Victoria Carpenter
Café Rio Meat Marinade
6 lbs. meat (beef, chicken or pork)
1 pint salsa
1 can coke
2 cups brown sugar
Put all ingredients in crock-pot and cook until meat shreds easily.

Café Rio Dressing
1 pkg. ranch dressing made or use bottle of ranch (1 cup)
2 tomatillos
½ bunch cilantro
1 clove garlic
1 lime juiced
jalapeno (to taste)
Blend all ingredients together.


Gunpowder Chicken (casserole)
Cook: 2 cups rice
Combine:
2 cups chicken (cooked and shredded or use 1 can drained)
1 can cream of chicken
1 cup plain yogurt or sour cream
Topping
1 ½ cups ritz crackers (crushed)
1 T. pepper (we do not use this much the kids don’t like it so hot)
1 cube butter melted
Layer in 9X13 pan: rice, chicken mixture, topping.
Bake 350 for 30mins or until heated through and topping is slightly browned.

Sprite Chicken
6-8 boneless skinless chicken breasts
½ cup veg. oil
1 cup soy sauce
¼ cup sugar
Sprite
Put chicken in a large bowl. Mix together oil, soy sauce and sugar. Pour over chicken. Then add enough Sprite so chicken is covered.
Marinate 12 hrs. Grill Chicken and enjoy!


Salsa
Maegan Stark
(makes a lot)
6-8 roma tomatoes diced
2 cans black beans rinsed
1 can white corn drained
½ cup cilantro
3-4 green onion diced
2 avocados diced
1 packet good seasons Italian dressing (use just the dry spices do not make the dressing)
1-2 tsp. lime juice

Honey Whole Wheat Bread
Jasmine Crosby
(makes 5-6 loaves-if you don't have a Bosch mixer, I recommend halving the recipe for a kitchen-aid or other mixer)
6 Cups warm water
2 TBSP yeast
1/2 Cup oil
1/2 Cup honey
2 TBSP salt
2 TBSP lemon juice
1 egg
16 cups whole wheat flour
1) Add yeast to water in mixer and set aside.
2) In a small bowl or measuring cup, add oil, honey, salt, lemon and egg.
3) Add oil mixture to water mix, then add flour 1 cup at a time
4) Mix on high speed for 10 minutes
5) Separate into 5-6 loaves and let rise until double
6) Bake at 350 for about 30 minutes.

Oriental Chicken Salad
Maxine Ratliff

1 Whole Chicken Breat- slivered
2 tbsp. toasted sesame seeds ( can omit )
2 oz. slivered toasted almonds
1/2 head cabbage- shredded
2 green onions- chopped fine
1 pkg. chicken flavored ramen noodles
Salad Dressing
1/2 pkg. ramen noodle seasoning
2 tbsp. sugar
1/2 cup vegetable oil
3 tbsp. rice or white vinegar
1 tsp salt
1/2 tsp pepper


Texas Brownies
Maxine Ratliff

Step 1
In large bowl mix
2 cups flour
2 cups sugar
1/2 tsp salt
Step 2
Boil in saucepan
2 cubes butter
1/4 cup cocoa
1 cup water
Step 3
In small bowl combine
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla
Mix all ingredients together and pour onto large cookie sheet. Bake 375 for 20 min.
Frosting
1 cube butter
5 tbsp. buttermilk
1/2 cup cocoa
Mix in saucepan almost to a boil, remove from heat, pour in 1 lb box powdered sugar.
Pour on brownies right from oven. Add nuts if desired.


Laura Huff enjoying the grub even after a root canal and a mouth that was still numb.

Kathy, Marianne, and Jasmine loving the good food, friends, and converstaions. I love Kim's expression. Don't hate me Kim but I just loved this picture of you :)




Peanut Butter Truffle Brownies
Marianne Arnold

Brownie Base
1 box fudge brownie mix
Filling
½ c butter, softened
½ c creamy peanut butter
2 c powdered sugar
2 t milk
Topping
1 c semisweet chocolate chips
¼ c butter
Bake brownies according to package directions. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Cool Summer Treats

Strawberry Heaven
Shailyn Dickson

1 Angel Food Cake (9-10 inch)
1 pint strawberries, crushed
1 Tbsp 2% lowfat milk
1 tub (8 oz) Cool whip lite whipped topping, thawed
Additional strawberries

* If using homemade angel food cake, use a 12-oz whipped topping instead

1. Cut cake horizontally into 3 layers. Place bottom layer on serving dish.
2. Stir crushed strawberries and milk into 1 cup of the whipped topping in a large bowl with wire wisk until blended.
3. Spread 1/2 of the mixture onto cake layer; top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping.
4. Refrigerate 1 hour or until ready to serve. Garnish with the additional strawberries.

Pink Lemonade Pie
Kim Guy

1 small can frozen pink lemonade concentrate
1 can fat free Eagle Brand milk
1 large fat free Cool Whip

Blend with mixer, add a few drops of red food coloring to get a desired pink color.
Pour into 2 reduced fat Graham Cracker Pie Crust. Refrigerate one hour, eat and enjoy!

Pink Lemonade Ice Cream Pie
Lacey Hoffman

1/2 gallon Vanilla Ice Cream
1 envelope pink lemonade Kool-Aid
1 ready made Graham Cracker Pie Crust

Soften the ice cream enough to mix the lemonade into it and mix well. Spoon into crust. Freeze until ready to serve.

Death by Chocolate Hot Fudge Sauce
Amelia Collier

1 cup cream
1 cup sugar
1 cup butter
1 cup brown sugar
1 cup cocoa
2 tsp vanilla

In large saucepan mix together cream, butter, and sugars. Bring to boil over medium heat. Let boil for 2 minutes. Remove from heat and whisk in cocoa. Stir until smooth then add vanilla. Serve over ice cream, cake, or as a fruit dip.
Cooks note: A good quality cocoa makes a difference.

Strawberry Cream Bavarian
Maxine Ratliff

1 (3oz) package strawberry gelatin
1 cup boiling water
1 (8oz) carton strawberry yogurt
4 cups sliced fresh strawberries
(about 2 baskets, sweetened with sugar)
1 pint real whipping cream, whipped
1 8-9 inch angel food cake, cubed about 1 inch

Dissolve gelatin in the 1 cup boiling water
Chill until consistency of unbeaten egg white
Whip until frothy, fold in yogurt. Add strawberries.
Fold in whipped cream. Fold cubed cake into mixture.
Pour into angel food cake pan, springform pan, or use 9x13 inch baking pan. Refrigerate several hours, overnight, or freeze if desired. To serve, unmold and garnish with additional whipped cream and strawberries. Makes 12-15 servings.


Mexican Chocolate Freeze
Maxine Ratliff

Crust:
1/2 c. butter
1/2 c. chopped almonds
2 T. unsweetened cocoa
1/2 c. sugar
1/4 t. salt

Melt butter in skillet. Add flour and remaining crust ingredients to butter; cook over med-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 c. of crumbs for topping. Press remaining crumbs into the bottom of an ungreased 9 inch square pan. Place in freezer for 10-15 minutes to cool.

Filling:
3 cups coffee ice cream, softened (or another flavor)
3 cups chocolate ice cream (softened)
1/2 tsp. cinnamon
1/8 tsp ground clove

Spoon the coffee ice cream over the cooled crust. In a small bowl, combine the chocolate ice cream with the cinnamon and cloves. Spoon the chocolate ice-cream over the coffee ice cream. Sprinkle with remaining crust crumbs. Cover and freeze for 5 hours or until firm. Can serve with hot fudge drizzle.