Broccoli Cheese Casserole

By: Karina Hollingsworth

3-4 boxes frozen chopped broccoli (about 9 oz. each) or 2 bags frozen
chopped broccoli (about 12 oz. each - either amount works well)
16 oz. Velveeta cheese
1 stick butter
1 and a half stacks of Ritz crackers

Grease the inside of a 2 quart casserole dish; place broccoli in dish
and cook until hot and tender; drain the broccoli.
Slice chunks of velveeta block and mix all of the cheese into the hot
broccoli until melted, along with 1/2 stick of butter (microwave a bit
longer if necessary, to melt the cheese and butter).
In a separate bowl, melt the other 1/2 stick of butter in microwave;
crush the Ritz crackers (in a ziploc bag with a rolling pin works
well) and combine the melted butter to the Ritz crackers in the bowl;
mix well.
Sprinkle the Ritz mixture on top of the broccoli mixture and bake
uncovered at 350 degrees for 30 minutes.

Mac and Cheese

By: Cyndi Gilbert4 tablespoons butter

3 tablespoons flour

1 tsp garlic salt

1 tsp onion powder

3 cups fat free milk

2 cups shredded sharp cheddar cheese

1 1/2 cups shredded gruyere cheese

1/2 cup panko crumbs

cooking spray

salt and pepper to taste


Directions-

-cook macaroni according to box al dente directions. drain and put back into large pot.

-on medium heat melt butter then whisk in flour, then garlic salt and onion powder.

-on medium high, add in milk slowly while still whisking for one minute.

-turn off heat then slowly add 1 1/2 cups cheddar cheese and all the gruyere cheese into mixture while still whisking.

-once all cheese is melted, add mixture to macaroni salt and pepper to taster, then mix well in pot.

- pour macaroni into sprayed baking dish and spinkle remaining 1/2 cup cheddar cheese on top.

-spinkle panko crumbs on top then spray lightly with cooking spray.

-bake at 350 degrees for 30 mins.

Yeast Rolls

By: Anne Ostrow

Apple Pie

By: Sarah Bernardoni

Cranberry Sauce

By: Jodie Ryan

• 1 pound fresh cranberries, washed and dried
• 1 cup granulated sugar
• 1 cup brown sugar
• 1/3 cup water
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 orange, zested and juiced

Directions

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

Cauliflower

By: Rebecca Feigenblatt2 Bags of frozen cauliflower (frozen is important)
A hand full of grated Parmesan Cheese.
A hand full of unseasoned bread crumbs.
2 tsp of garlic powder (more or less if desired)
Salt and pepper to taste
1/2 cup margarine/butter

Place thawed cauliflower in 9X13 pan. Melt butter. Pour on cauliflower and stir to coat. Combine dry ingredients in bowl. Sprinkle dry mixture over coated cauliflower. Stir to coat. Bake @ 350 for 25-35 minutes until Parmesan cheese browns slightly.

Sweet Potato Pie

Apple Salad

By: Anjelica Wolf

Potato Salad

By: Jacqueline Maurosa

Sweet Onion Salad

By: Ivelisse Morales

Fudge Pecan Pie

By: Sarah Williams

Pumpkin Cheesecake

By: Heather JessupCrust

1 1/2 cups graham cracker crumbs
5 Tbsp melted butter
1 Tbsp sugar

Filling

3-8oz packages cream cheese at room temp.
1 cup sugar
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
Whipped cream

Mix crust ingredients together just until coated and crumbly. Press into bottom and 2/3 up the sides of an 8in spring form pan. bake at 350degrees for 5 min. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust and bake for 60-70 minutes or until the top turns darker. Remove from oven and allow to come to room temp. before refrigerating. Serve with whipped cream.

Broccoli Rice Casserole

By: Eileen via her friend Heather

2 stalks celery, diced

1-2 boxes chopped frozen broccoli, or use fresh (about 4 cups)

1 c. chopped onion

1 can cream of chicken soup

3 T. butter

1 can evaporated milk

3-4 c cooked white rice

1 15 oz Cheese Whiz

salt and pepper to taste

Preheat oven to 350°. Sauté onion and celery in butter in a

large skillet until soft. Cook broccoli by directions on package or until soft. Add

soup and milk to onion and celery on stove. Add cheese whiz and simmer for 1-2

minutes until melted. In a large bowl, mix cheese mixture, broccoli and rice. Season with salt and pepper to taste.

Pour into 9x13 baking dish and bake at 350° for 30-40 minute or until bubbly. Freezes well.

Cranberry Salad

By: Wendy Kaupa

Cranberry Salad 1 pkg Cranberries - grated 1 1/2 C sugar Mix & let set 2 hours 1 - 12 oz Cool Whip 1 - 10.5 oz bag of mini-marshmallows Mix & let set 2 hours After 2 hours, mix all of above with 1 small flat can of crushed pineapple (drained) and chill.

Cornbread and Sausage Stuffing

By: Samantha Urban

Cornbread and Sausage Stuffing

1- 9x13 Cornbread, cubed

1 lb Sausage

8 slices of bread, dried in oven an cubed

2 cups onions, chopped

2 cups celery, chopped

1/2 cup green pepper, chopped

4 tbs butter

1 tsp dried sage

1 tsp dried parsley

1/2 tsp fresh thyme (dried is ok too)

3 eggs, beaten

3-4 cups of chicken or vegetable broth

salt and pepper to taste

Remove casings and brown sausage in a large skillet. Crumble, drain and set aside. Saute onions, celery and green pepper with butter. In a large bowl, toss the vegetables, bread cubes, cooked sausage, sage, parsley, thyme, salt and pepper together. You may have to mix two separate batches depending on the size of your bowl. Mix in the eggs until evenly coated. Drizzle broth 1/2 cup at a time and let absorb. You can adjust how moist you want to stuffing to be by the amount of broth you add. Transfer to casserole dish(es) and bake in a 350 degree oven for 30 to 45 minutes. You can tent or cover with foil is you like it moist. Uncover or bake longer if you like it dryer.

Corn Casserole

By: Angie Frey

Stuffing

By: Barb Dahl

Giblet Gravy

By: Ashley Sorensen

Wassail

Aunt Olive's Salad

By: Megan Parks

16 big marshmallows - quartered

4 oz cream cheese - break into pieces

Pour 1/2 pint whipping cream over above ingredients. Sprinkle 1 Tbsp sugar. Cover. Put in refrigerator over night. In the morning whip until stiff. Fold in one can of mandarin oranges and one small can of crushed pineapple (both drained). (I doubled the recipe for November's meeting)

Turkey

By: Barb Dahl