Monday, September 27, 2010

Rootbeer Slushie

By: Andrea Burley

Using an ice cream maker, make sure the inside freezer part has been in the freezer for a couple days. Pour cold rootbeer into the ice cream maker, wait about 15 minutes and there you go....rootbeer slushie!

Friday, September 24, 2010

Mexican Omelets

By: Rebecca Feigenblatt
6 Eggs
16 oz. cheese
16 oz. salsa

Combine all ingredients in bowl. Spray 9x13 pan and preheat oven to 350. Pour into pan and bake for 40-45 minutes until set and slightly browned.

Red Velvet Cake

By: Rebecca Feigenblatt

Artichoke Dip

By: Samantha Urban
Prep: 10 Min
Cook: 30 Min

12 oz artichoke hearts (water packed or marinated)
1/3 cup mayo
1 tsp fresh lemon juice
3 1/2 tbsp fresh grated Parmesan cheese
1 tbsp fresh parsley

Preheat 350 degree oven.
Drain and discard liquid from artichokes. Chop them into 1/2 inch pieces and place in mixing bowl.
Add mayo, lemon juice, parsley and 3 tbsp of cheese. Mix well.
Spoon into souffle or baking dish. Sprinkle the rest of the cheese on top.
Bake until golden brown on top (25 to 35 mins)
Cool slightly before serving.

Cheese Grits

By: Sarah Firth
1 cup grits
4 cups water
1 tsp. salt
1/2 tsp. garlic powder
1 1/2 cups shredded cheddar cheese
1/2 stick butter, diced
2 eggs

Cook grits in boiling water until done (according to package directions). Remove from heat, add butter, cheese, salt, and garlic powder. Stir until melted and smooth. Break eggs into measuring cup, stir, add enough milk to make 1 cup. Add mixture to grits. Place in greased casserole dish, cover. Bake for about 1 hour at 350 degrees.

Pesto Pasta Salad

By: Jodie Ryan
1 lb bow tie pasta
1 C prepared pesto (or make your own)
1 C feta cheese
1 C halved or quartered cherry tomatoes (depending on size)

Cook pasta according to package directions. Mix in remaining ingredients.
Add more/less pesto to taste. Chill and enjoy!

Apple Coffee Cake

By: Laura Larkin

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1. Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.
2. Sift the flour, baking powder, and salt.
3. In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside.
4. In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
5. Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top. (or top with a mixture of melted butter, sugar, and molasses)
6. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.
Serves 6.

Stuffed Tomatoes

By: Kimberlee Gresham

4 On-the-Vine Tomatoes

1/2 cup (1 stick) butter

2 cups fresh bread crumbs

1/4 to 1/3 cup freshly grated Parmesan cheese

1 tsp Worcestershire sauce

1 tsp salt

1/2 tsp pepper

1 tsp dried thyme

1/4 tsp hot sauce (tobasco)

1. Preheat the oven to 350F

2. In a small pan on the stove over low heat, melt butter. Stir in bread crumbs, cheese, Worcestershire, salt, pepper, thyme, and hot sauce.

3. Cut a small bowl in the top of each tomato. Place in a baking dish.

4. Spoon equal amounts of bread crumb mixture into each tomato.

5. Bake for 30 minutes, until topping is browned.

Serves 4

Note: This recipe multiplies very well.

Sausage and Potato Soup

By: Sarah Bernardoni


By: Anjelica Wolf
50 yellow corn tortillas
16 oz. cheddar or colby jack cheese, shredded
29 oz. enchilada sauce
1 cup onion, finely chopped
1/2 cup vegetable oil or enough to coat tortillas

Preheat oven to 350 degrees. Tear tortillas into bite-sized pieces, place into large pot. Add oil. Heat until tortillas soften. Do not overcook. Add onions, enchilada sauce, and a handful of cheese. Cook until warm and cheese begins to melt. Place entire contents into a 9x11 baking dish. Top with remaining cheese. Place in the oven and bake for 10-15 minutes or until cheese is melted and slightly browned. Remove and let cool for 10 minutes before serving.

Serves 8-10

Taco Dip

By: Stephanie Hall

Heath Bar Fruit Dip

By: Karina Hollingsworth
8 oz. cream cheese
8 oz. Heath Bar bits
1/2 c. brown sugar
1/3 c. sugar
1/4 tsp. vanilla

Mix all ingredients together in medium bowl with hand mixer. Place in serving dish and refrigerate until serving.

For apples:
8-10 Granny Smith (green) apples
6 oz. pineapple juice
1 gallon-size Ziploc bag

Pour pineapple juice into bag. Cut and core apples, placing apple wedges in bag and tossing to coat, to keep from turning brown.

Refrigerate until serving -- Enjoy! :)

Bacon-Wrapped Jalapenos

By: Eileen
This recipe comes from my friend Heather as well as Pioneer Woman who calls them "Bacon-Wrapped Jalapeno Thingies".
20 jalapenos
2 blocks cream cheese
2 lbs bacon, sliced in half
*Ingredient amounts are approximate.
Preheat oven to 425. Wearing disposable gloves, cut stems off of jalapenos and slice in half. Remove seeds and ribs. (If you don't wear gloves often your hands will start burning hours later and nothing will stop the burning!). Using a butter knife, stuff each jalapeno with cream cheese. Wrap each jalapeno with a piece of bacon. Bake on a rack set inside a baking sheet approx 1/2 hour until bacon is cooked and crispy and jalapeno is softened. My smoke alarm likes to go off when these are about done Smile emoticon. There will be a lot of grease that has drained off in the pan when these are done cooking. Serve warm or room temperature.
Here is a variation I learned from my friend Heather to cook these on the grill instead of baking them. Use center-cut bacon (do not slice in half or the strips won't be long enough) as it won't flare up as much on the grill since it's lower in fat. Wrap each jalapeno in one slice of center-cut bacon, trying to completely cover the cream cheese so it won't leak out when you are grilling these. Secure bacon at each end of the jalapeno with toothpicks. Grill with the cream cheese side down first, flipping once, until bacon is completely cooked and crisped to your liking. The reason for cooking them cream cheese side down first is it seems to reduce the cream cheese leaking out of them. Let cool slightly and serve.

Cheesy Potatoes

By: Angie Frey

½ pound cheddar cheese

1 can of cream of mushroom soup

1 cup of milk

30 oz bag of frozen hashbrowns

1 cup sour cream

½ cup melted margarine

¼ cup breadcrumbs

Salt and pepper

Mix all ingredients together.

Spray a 9x13 casserole dish

Cook at 350 for one hour


By: Melissa Collins
1/2 onion finely chopped
2 cloves of garlic
1 c. tomato puree
2 Tbsp. olive oil, divided
1 small eggplant
1 small zucchini
1 small yellow squash
3-4 mushrooms (optional)
1-2 tomatoes
salt and pepper
thyme (ground)
parchment paper

Pour tomato puree on bottom of dutch oven or baking dish. Add onions, garlic, salt and pepper to tomato puree. Mix in 1 Tb. oil.

Slice eggplant, yellow squash, zucchini, and tomato thinly (same for mushrooms if using). Alternate the slices and place around the dutch oven starting out and working in. Coat with last Tbsp. of oil and add thyme to taste.

Bake at 375 degrees for 45-55 minutes with a piece of parchment paper, cut to fit, on top.

Gigi's Apple Crisp

By: Megan Parks
8-10 baking apples (peeled and sliced). Put in 13x9 pan and sprinkle with 1 cup sugar and some cinnamon.
Mix together and then crumble over apples
2 cup sugar
2 cup flour
2 tsp baking powder
2 eggs
1/4 tsp salt
Pour 1 stick of melted butter over crumbs and sprinkle cinnamon on top.
Bake at 350 for 30-40 minutes or until golden brown on top.

Ham and Pickle Roll-Ups

By: Katie Larimare
1 jar baby dill pickles
1 pkg. 1/3 less fat cream cheese, softened
1 or 2 pkgs. deli ham, not too thin
1 pkg. ranch dressing mix

1) Drain pickles and pat dry, also pat dry ham.
2) Mix cream cheese with ranch dressing, use a splash of milk if needed for easier spreading
3) Spread cream cheese on ham, pace pickle across entire length of ham, and roll up. Cut to desired length for serving.
4) Refrigerate 30 minutes to set cream cheese.

Buffalo Chicken Dip

By: Jennie Jussaume

8 oz cream cheese (softened)
8 oz shredded cheddar cheese
1 lb chicken breast (cut into bite size pieces)
Ranch dressing
Buffalo sauce

Preheat oven to 375. Mix all ingredients together. Add ranch dressing and buffalo sauce equally (roughly, ¼ to ½ cup of each, I think, I never measure it). Or if you prefer it spicy, add extra buffalo sauce. Bake covered for 45 minutes, or until chicken is cooked. Serve with chips and enjoy!

Chicken and Rice Casserole

By: Andrea Bindewald

chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Hawaiian Chicken

By: Sarah Williams4 Chicken Breasts
1 package onion soup mix
1/2 jar apricot preserves
1/2 bottle Russian or Catalina salad dressing.

Mix together soup mix, preserves, and dressing. Cut chicken into bite sized chunks (or you can leave them whole). Put into baking dish and cover with sauce. Cook in 350 degree oven for about 45 mins.
Serve over rice.

Porcupine Meatballs and Mashed Potatoes

By: Barb Dahl

1 beaten egg
2- 10 3/4 oz cans of tomato soup
1/2 cup minutes rice uncooked
2 Tbsp onion (optional)
2 Tbsp parsley
1 tsp worcestershire sauce
1 cup H2O
1 lb lean ground beef or turkey meat
1/2 tsp salt
1/8 tsp pepper

Combine egg & 1/4 cup of soup in bowl. Stir in rice, onion and parsley, salt & pepper. Add uncooked meat & mix well & shape into balls. Brown all sides in skillet. In a 9x13 pan add remaining soup, worcestershire sauce & H20 & mix together. Once meatballs are browned transfer to the pan with soup mix, make sure they are pretty covered with the soup. Bake at 350 for 30 min or until meatballs are cooked through. Serve over mashed potatoes.

Brownie Trifle

By: Wendy Kaupa

1 box fudge brownie mix
2 boxes chocolate mousse mix
1 bag Bits o' Brickle
12 oz cool whip

Prepare brownies and mousse according to package directions. Crumble 1/2 of brownies in a trifle bowl. Top with 1/2 of mousse. Sprinkle 1/2 bag of Bits o' Brickle and top that with 1/2 of cool whip. Repeat layers once more. Top with chocolate shavings. Refrigerate 8 hours before serving.