Sausage and Potato Soup

By: Sarah Bernardoni

Chiliquiles

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 . 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

Ratatouille

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.