FONDUE

CHOC~PEANUT BUTTER FONDUE ~ Shari P
12oz semisweet chocolate chips
1/2 c peanut butter (I use crunchy peanut butter but smooth works too.)

Melt chocolate in fondue pot ~ Stir in peanut butter and mix until smooth

FIESTA FONDUE ~ Shari P
6 Tbsp butter
6 Tbsp flour
3 c milk
1/4 Tbsp salt
3/8 tsp pepper
1 c grated cheddar cheese
1 1/4 c fresh salsa

Melt butter in fondue pot ~ Whisk in flour until smooth ~ Gradually add milk and cook, stirring constantly until thickened and bubbly ~ Stir in salt and pepper ~ Reduce heat and add cheese ~ Stir until cheese is melted ~ Add salsa and serve

SPINACH ARTICHOKE FONDUE ~ Shari P
14oz can artichoke hearts
1/3 c grated romano cheese
1/4 c grated parmesan cheese
1/2 tsp minced garlic
10oz pkg frozen leaf spinach, thawed and drained
1/2 c heavy cream
1/2 c sour cream
1 c shredded mozzarella cheese

In a blender combine artichoke hearts, romano cheese, parmesan cheese, garlic, and heavy cream ~ Pulse until ground and transfer to fondue pot ~ Add spinach, sour cream, and mozzarella cheese ~ May add more heavy cream until desired consistency is reached ~ Serve hot

WHITE CHOCOLATE FONDUE ~ Jackie P
1 c heavy cream
1/2 stick butter
2 bags (12 oz ea) white chocolate morsels

Combine cream and butter over medium heat and bring to a simmer ~ Add morsels and stir until melted
Optional~This one is really good with crunched Oreos in it too

CROCKPOT

BACON SOUR CREAM POTATOES ~ Angela M
1 bag cubed hash browns
1lb cheddar cheese, shredded
1 16oz container sour cream
1 can Cream of Chicken Soup
1 pkg bacon, cut to bite size and cooked
1 onion, chopped

In crock pot, combine all ingredients ~ Cover and cook for 6hrs on low

CHICKEN TORTILLA SOUP ~ Jackie P
1 1/2 lbs cooked, shredded chicken
1 15oz can diced tomatoes
1 14oz can green chile enchilada sauce
2 4oz cans diced green chiles
1 15oz can pinto beans, rinsed and drained
1 medium onion, chopped
2 Tbsp minced garlic
2 c water
1 15oz can chicken broth
2 tsp each: cumin, chili powder, salt, black pepper (or to taste)
1 15oz can corn, drained
2 Tbsp cilantro chopped
Cheddar and/or Monterrey Jack Cheese, sour cream, and avocado for garnish

In crock pot, combine all ingredients except cilantro and garnish ~ Cover and cook for 6-8 hrs on low ~ Tortillas or chips may be served on the side

CROCK POT POTATOES ~ Dana M
1 bag cubed hash browns
2 cans Cheddar Cheese Soup
1 can evaporated milk
Small can french fried onions

Mix all except half of the french fried onions together in the crock pot ~ Cover and cook for 5-6hrs on low~ Spread remaining french fried onions over the top last 30mins of cook time

TACO SOUP ~ Kelsey M
2 lbs cooked ground beef, drained
1/2 tsp pepper
1 (1oz) package taco seasoning mix
1 (1oz) package ranch dressing mix
1 can corn
1 can kidney beans
1 can pinto beans
1 can black beans
1 (15oz) can tomatoes with green chiles
1 onion, chopped
2 (14oz) cans stewed tomatoes
1 can chopped green chiles
taco chips, crumbled
sour cream
shredded cheese

Mix meat, pepper, taco seasoning, ranch dressing mix, corn, beans, tomatoes with green chiles and onion in a crockpot ~ Process stewed tomatoes and green chiles in a blender until pureed ~ Add to crockpot ~ Cook for 8 hours on low ~ Serve with taco chips in the bottom of each bowl and sour cream and shredded cheese on top

ZESTY BBQ CHICKEN ~ Angela M
3 lbs boneless skinless chicken breast halves
18oz mesquite bbq sauce
1/2 c Italian salad dressing
1/4 c brown sugar
2 Tbsp Worcestershire sauce

Place chicken in crockpot ~ Mix remaining ingredients in separate bowl ~ Pour over chicken ~ Slow cook for 10hrs on low ~ Use 2 forks to shred chicken ~ Serve on buns

MAIN DISH

CHICKEN BROCCOLI BRAID ~ Julie M
2 c chicken, cooked and cubed
1 c broccoli, cooked about 7 mins, (will be slightly crunchy)
1 15oz Big & Flakey Crescent Rolls
1 c cheddar cheese, grated
1/2 c mayonnaise
2 tsp dill
1/4 tsp salt
1 clove garlic, grated

Mix all ingredients except crescent rolls, and garlic ~Arrange two rows of crescent rolls down cookie sheet, (trade off, one with shortest side facing left, the next with shortest side facing right One underneath another going down the pan) ~
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Scoop filling down the middle of each roll row ~ Pull crescent tips inward to form a braid, (filling will be showing through the braid) ~ Add garlic over the top and bake at 350F for 18-20mins

CHICKEN ENCHILADAS ~ Dana M
8-10 burrito sized tortillas
2 c chicken, cooked and shredded
16oz cheddar cheese, grated
16oz sour cream
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 can green chiles

Mix ingredients together, fill tortillas and roll burrito style ~ Spread a small amount of filling in bottom of 9x13 ~ Place enchiladas side by side then spread remaining filling over the top ~ Cover with foil and bake at 350F for 45mins ~ Remove foil last 5-10mins of cook time

CHICKEN ROLLS ~ Angela M
8 oz cream cheese
1/2 c margarine
2 c chicken, cooked and shredded
1 bunch chopped green onion
2 cans crescent rolls
1 pkg stove top stuffing
2 cans chicken gravy

Soften and cream together; cream cheese, 1/4 c margarine ~ Add chicken and onion ~ Scoop 1/8-1/4 c filling onto each roll, (at the shortest end) ~ Seal roll around filling making a ball ~ Dip each roll first into 1/4 c melted margarine and then into stove top stuffing ~ Bake on ungreased cookie sheet at 350F for 18-20mins ~ Serve under gravy

CHICKEN STUFFING BAKE ~ Evelyn B
1 box stuffing
4 boneless, skinless chicken breasts
1 can Cream of Chicken Soup
1/2 c sour cream

Preheat oven to 350F ~ Prepare stuffing ~ Whisk sour cream and soup together ~ Spread small amount of soup mixture in bottom of 9x13 pan ~ Place chicken in single layer on top of soup mixture ~ Spoon remaining soup mixture over chicken ~ Spoon prepared stuffing over soup mixture ~ Bake for 45-60mins

CHOW MEIN CASSEROLE ~ Dana M
1lb hamburger, cooked with soy sauce and onion to taste, and crumbled
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 1/2 cans water
1/2 c rice
chow mein noodles

Add soups, water, and rice to hamburger ~ Bring to a boil then let simmer 10-15mins or until rice is tender ~ Transfer everything to a 9x13 pan and cover with chow mein noodles ~ Bake at 350F for 15-20mins

CREAMY CHCKN/SPNCH PASTA ~ Rachel S
1 1/2 cups uncooked penne pasta
1lb boneless chicken breasts, cut into 1 inch cubes
1/2 c onion, chopped
2 tsp olive oil
1 can Cream of Mushroom Soup
1 c heavy whipping cream
2 c spinach, chopped
2 c mozzarella cheese
1-2 garlic cloves, minced
1/8 tsp pepper

Cook pasta according to package directions ~ Meanwhile, cook chicken and onion over medium heat in oil for 5 minutes or until juices run clear ~ Stir in soup, cream, garlic, and pepper then bring to boil over medium heat ~ Reduce heat and simmer uncovered for 2mins ~ Stir in spinach and cheese ~ Cook for 1-2mins or until spinach is wilted and cheese is melted ~ Drain pasta then add to chicken mixture ~ Toss to coat.

LASAGNA ~ Dana M
1 pkg lasagna noodles, cooked
1 bottle spaghetti sauce
1lb mozzarella cheese, grated
1 16oz container cottage cheese
1lb hamburger, cooked and crumbled

Mix spaghetti sauce and hamburger ~ Layer 9x11 baking dish as follows: hamburger sauce, cheese, noodles, cottage cheese and repeat until pan is full ~ Cover with foil and bake at 350F for 1 hour

ONE POT SALSA BEEF SKILLET ~ Lisa D
1lb ground beef
2 c water
1 c salsa
1 pkg macaroni and cheese
2 c frozen corn
1/2 c shredded mexican style cheese
1 green onion, chopped

Brown meat ~ Add water, salsa, macaroni ~ Bring to a boil ~ Reduce heat to medium low and simmer 10mins ~ Add corn and cheese sauce ~ Cook additional 2mins ~ Top with cheese and onion

SAUSAGE PASTA ~ Jackie P

16oz cellentani pasta

3 Tbsp butter

3 cloves garlic, minced

3 Tbsp flour

1 c chicken broth

2 c half and half

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp red pepper flakes

1/2 c parmesan cheese, grated

2 c mozzarella cheese, grated

1 Tbsp parsley flakes

12oz fully cooked smoked sausage, sliced

Cook pasta to al dente ~ Melt butter over medium heat ~ Add garlic and cook 1 minute ~ Whisk in flour and chicken broth until smooth ~ Whisk in half and half ~ Add salt and all pepper seasonings ~ Simmer 5mins ~ Stir in parmesan and 1 c mozzarella ~ Add sausage, parsley, and pasta ~ Preheat broiler ~ Pour ingredient measure into lightly greased 9x13 baking pan ~ Top with 1 c mozzarella ~ Broil 2-3mins or until cheese is golden brown 

SLOPPY JOES ~ Evelyn B

1lb ground beef

1/2 onion

1 can Chicken Gumbo Soup

1 Tbsp apple cider vinegar

1 Tbsp brown sugar

1/2 c ketchup

1/2 Tbsp mustard

Brown meat and onion ~ Drain grease ~ Add remaining ingredients and simmer 10-15mins ~ Serve on warm buns

STROUGONAUF ~ Dana M
Mix together in frying pan:
1 can Cream of Mushroom Soup
8oz sour cream
1 onion, grated
a little butter

Simmer for 10-15mins. Serve over egg noodles.
*Optional add in ~ 1lb hamburger, cooked and crumbled

TACO SALAD ~ Elena A
1 bag Nacho Cheese Doritos, crunched
1 bag lettuce
1lb hamburger, cooked with taco seasoning and crumbled
1 can kidney beans
1 can olives, chopped
8oz cheddar cheese, shredded
1 bottle ranch

Mix all ingredients and serve ~ Garnish with sour cream and chopped tomato

TAMALES ~ Julietta P
8-10lbs beef, chicken, or pork
12 garlic cloves
3 onions
2 cubes lard
1 small pkg (8-10) black dried chiles*
1 large pkg (20-30) california red dried chiles
1 pkg mase corn mix
3 Tbsp baking powder
3 1/2 Tbsp salt
1 bag corn husks

Using 2-3 crock pots combine meat with 1 onion, 4 garlic cloves, and water barely covering top of meat in each pot ~ Slow cook overnight on low ~ Shred meat and set aside ~ Strain meat drippings of all onion, garlic, and fat ~ Discard onion and fat, set garlic aside ~ Dissolve lard in meat drippings ~ In a large pan combine chilis ~ Cover with water and bring to boil, then hold for 15mins ~ Remove stems and blend to thick liquid with garlic and water ~ Strain seeds out and add salt to taste ~ Add meat to chili sauce ~ Soak corn husks in water at least 15mins ~ In an extra large bowl combine mase, baking powder, and salt ~ Slowly add meat drippings to create a wet paste, mixing well ~ Spread mase over corn husk starting in the middle and moving outward to 1/3" thick ~ Add a small amount of meat ~ Fold each side of husk in and bottom up ~ Place tamales upright in steamer or pan and steam/cook on med until done (2-3hrs**) ~ Tamales are done when mase easily pulls away from corn husk
*The black chilis add the spice so if you want a very mild tamale cut it down to 5-6 chilis
**If tamales are too tall for lid to fit perfectly on pan, wet a plastic grocery sack and drape over top and sides of tamales, then replace lid

TATOR TOT CASSEROLE ~ Dana M
1 bag tater tots
1 can Cream of Mushroom Soup
3/4 c milk
1lb hamburger, cooked and crumbled
1 c cheddar cheese

Mix all ingredients together except cheese, (sprinkle on top) ~ Bake at 425F for 20-30mins

TERIYAKI CHICKEN ~ Sarah M
2lbs chicken thighs
2 c Aloha Teriyaki Sauce
2 c sugar
2 Tbsp garlic
1 Tbsp onion powder

Mix all ingredients in pot and simmer until cooked through ~ Serve over rice

SALADS & SIDES

GREEN BEAN CASSEROLE ~ Jackie P
1 can Cream of Mushroom Soup
1/2 c milk
1tsp soy sauce
dash of pepper
4 c green beans, cooked and cut
1 1/3 c french fried onions

Mix:soup, milk, soy sauce, pepper, beans, and 2/3 c onions in 9x13 ~ Bake at 350F for 25mins ~ Stir and sprinkle remaining onions on top ~ Bake an additional 5mins

ITALIAN PASTA SALAD ~ Kelsey M
1 green pepper, chopped
1 pkg fresh mushrooms, sliced
1 cucumber, sliced thick and then halved
1 large tomato, chopped
3Tbsp chives, chopped
1 can small olives, whole
1 pkg mini pepperoni
1/2 c grated parmesan cheese
10oz Italian Salad Dressing (+or-)
1 pkg Radiatore pasta (or whatever spiral-ish pasta you can find)

While pasta is cooking combine all other ingredients, except dressing, in large bowl ~ Drain pasta and rinse under cold water until cooled completely ~ Add to vegetable bowl ~ Pour dressing over noodles ~ Mix well

PIGS IN A BLANKET ~ Angela M
8 hot dogs
4 slices american cheese, cut into 6 strips each
1 8oz can crescent rolls

Slit hot dogs to within 1/2" of ends ~ Insert 3 strips of cheese into each hot dog ~ Wrap hot dog up in crescent roll ~ Place on ungreased cookie sheet-cheese side up ~ Bake at 375F for 12-15mins

TUNA FISH MACARONI SALAD ~ Angela M
2 c macaroni noodles, uncooked
2 cans tuna fish
2-2 1/2 c lettuce
mayonnaise
pepper

Cook and drain noodles ~ Add tuna fish and lettuce ~ Mix mayonnaise and pepper in until desired taste is reached

WON TONS ~ Dana M
pkg won ton skins
3/4lb hamburger, raw
8 chestnuts, finely chopped
2 green onions, finely chopped
1 Tbsp soy sauce
1 tsp grated ginger

Mix hamburger, water chestnuts, onion, soy sauce, and ginger together ~ Scoop about 1tsp of hamburger filling onto each won ton skin ~ Using your finger run a small amount of water along all four edges of won ton skin ~ Fold won ton skin in half, forming a triangle ~ With the triangle facing up, run a small amount of water over the filling-outside the skin ~ Fold sides in ~ Use water to fold triangle tip down ~ Fry in vegetable oil until golden brown, turning once ~ Drain on paper towels
*Additional filling suggestions: crumbled pork, deveined and coarsely chopped shrimp, crab, shredded cheese, shredded carrot, finely chopped mushrooms
**For picky eaters, fill only with hamburger

SPUDS

CORN FLAKE POTATOES ~ Dana M
1 bag shredded potatoes
1 lb cheddar cheese, shredded
2 cans Cream of Chicken soup
16oz sour cream
Shredded onion to taste
4 Tbsp melted butter
2 c corn flakes, crushed

Mix cheese, soup, sour cream, onion, and 2 Tbsp butter together ~ Spread over potatoes 9x13 pan. ~ Mix corn flakes and 2 Tbsp butter ~ Cover with foil and bake at 350F for 1hour ~ Sprinkle corn flakes on top last 10mins of cook time ~ Remove foil after adding corn flakes

SOUP

BAKED POTATO SOUP ~ Jennifer T
9 baking potatoes
2/3 c butter
2/3 c all-purpose flour
6 c whole milk
1/2 Tbsp salt
1 tsp pepper
1/2 c fresh bacon bits
4 green onions, chopped
10 oz shredded Cheddar cheese
1 (8 ounce) container sour cream

Prick potatoes with a fork and cook in microwave, 3 or 4 at a time ~ Scoop out the flesh (while others are cooking ~ Melt butter in large saucepan over medium heat ~ Stir in flour and cook about a minute ~ Whisk in milk, a little at a time, stirring constantly until thickened ~ Stir in potatoes, salt, pepper, 1/3 c bacon bits, 2 Tbsp green onions, and most of the cheese ~ Cook until thoroughly heated ~ Stir in sour cream and heat through ~ Serve topped with remaining bacon, onions and cheese

CREAMY TORTELLINI SOUP ~ Jackie P
1lb ground Italian sausage, browned

1/2 c chopped onion

2 c chopped carrots

1 1/2 c chopped celery

3 cloves minced garlic

1 Tbsp Italian seasoning

2 beef bouillon cubes

1/2 tsp salt

32oz vegetable broth

1/4 c cornstarch

3 cans evaporated milk

1 pkg cheese tortellini

3 c kale

Cook first 9 ingredients in crock pot on high for 4hrs ~ Skim fat off top ~Dissolve cornstarch in 1/4c cold water ~ Add cornstarch and last 3 ingredients to soup and cook additional 30 mins

GARDEN CHOWDER ~ Jackie P
1/2 c chopped green pepper
1/2 c chopped onion
1/4 c butter or margarine
1 c each diced potato, celery, cauliflower, carrot, broccoli, corn
3 c water
3 chicken bouillon cubes
1 tsp salt
1/4 tsp pepper
1/2 c all~purpose flour
2 c milk
1 Tbsp minced fresh parsley
3 c (12oz) shredded cheddar cheese

In a Dutch oven or soup kettle, saute green pepper and onion in butter until tender ~ Add vegetables, water, bouillon, salt, and pepper; bring to a boil ~ Reduce heat; cover and simmer for 20mins or until the vegetables are tender ~ Combine flour and milk until smooth; stir into pan ~ Bring to a boil; cook and stir for 2mins ~ Add parsley ~ Just before serving, stir in the cheese until melted

HAM 'N' BEANS ~ Jennifer T
1 pkg great northern beans
1 yellow onion
3 garlic cloves
1 ham bone with some meat on it
leftover glaze and juices from ham

Soak beans overnight in water ~ Rinse beans and add all ingredients ~ Fill pot 3/4 full of water ~ Bring to a boil ~ Reduce heat to medium and cook about 2hrs or until beans are tender and meat falls of bone

WHITE CHICKEN CHILI ~ Gayle K
1-2 rotisserie chickens (1 from Costco or 2 from the grocery store)
6 cans of great northern beans, undrained
2 cans diced green chilis
2 cans chicken broth
2lb monterey cheese
1 onion, diced
5 Tbsp oil
4 Tbsp flour
4 tsp cumin
sour cream
avocado, sliced
tortilla chips

Shred chicken and set aside ~ Saute onion in oil ~ Add flour and chilis ~ Add broth and cumin ~ Bring to a boil ~ Add undrained beans and chicken ~ Bring to a boil ~ Add 1lb cheese and melt ~ Garnish with cheese, sour cream, avocado ~ Serve with tortilla chips

PIZZA

BUBBLE PIZZA ~ Jackie P
1/3 c onion, chopped
1 c fresh mushrooms, sliced
1/3 c olives, sliced
14oz spaghetti sauce
1 garlic clove, pressed
3 pkgs buttermilk biscuit dough
2 c mozzarella cheese, shredded

Combine vegetables and spaghetti sauce ~ Cut each biscuit into quarters ~ Arrange half of biscuit pieces evenly over greased 9x13 (bottom won't be completely covered) ~ Layer with half of sauce mixture and half of cheese ~ Repeat with dough, sauce mix, cheese ~ Bake at 375F for 23-28mins

FRUIT PIZZA ~ Jackie P
1 pkg refrigerated sugar cookie dough
1 pkg cream cheese, softened
1/3 c sugar
4 c assorted fresh fruit, sliced-strawberry, kiwi, banana, peach or nectarine, blueberry, raspberry, cantaloupe, honeydew melon, pineapple etc

Roll dough to 12" circle about 1/4" thick ~ Bake at 350F for 18-20mins then cool completely ~ Combine cream cheese and sugar ~ Spread over cookie crust ~ Arrange fruit over top of pizza ~ Refrigerate 30mins ~ Cut and serve

VEGGIE PIZZA ~ Jackie P
1 tube crescent rolls
1 pkg cream cheese, softened
1 1/2 tsp mayonnaise
1 garlic clove, pressed
1 tsp dried dill weed
1 tsp salt
1 tsp pepper
2 c assorted fresh vegetables, chopped-broccoli, cauliflower, cucumber, bell pepper, tomato, green onion, mushroom, carrot, zucchini, squash etc

Arrange crescent roll dough triangles in circle with points in center ~ Roll dough to press seams together ~ Cook dough as directed on pkg then cool completely ~ Combine remaining ingredients except vegetables ~ Spread over baked crescent crust ~ Sprinkle vegetables on top ~ Refrigerate 30mins ~ Cut and serve

BREAD

BANANA BREAD ~ Sandee C
Cream:
1 c sugar
1/2 c shortening
Add:
2 eggs
Add:
2 c flour
1 tsp baking soda
1 c mashed banana
1/4 c nuts, (optional)
Bake at 350F for 45-60mins

CHEESE BISCUITS ~ Jackie P
2 1/2 c flour, divided
1 Tbsp sugar
1/4 tsp salt
1/8 tsp baking soda
3 Tbsp shortening
1 c cheddar cheese, shredded
1 c buttermilk
2 Tbsp butter, melted

Mix 1 1/2 c flour, sugar, salt and baking soda in large bowl ~ Cut in shortening until crumbly ~ Stir in cheese and buttermilk just until blended(dough will be wet) ~ Let stand 3 mins ~ In a small bowl add 1 c flour ~ Divide dough into 10 equal parts ~ Add dough 1 part at a time to flour and toss until evenly coated ~ Roll into a ball ~ Place balls in greased 9" round pan(balls will be touching each other) ~ Brush with butter ~ Bake at 475F for 12-15mins ~ Cool in pan 3mins

ONION BREAD ~ Evelyn B
1 pkg dry onion soup mix
2 pkgs active dry yeast
1 c warm water
4 c flour
8 oz cheez whiz
2 Tbsp sugar
1 tsp salt
1 cube, 2 Tbs soft margarine

Buttery Onion Filling:
Melt 1 cube margarine and stir in pkg dry onion soup mix ~ Set aside
Bread:
Add yeast to water with sugar. Let sit until bubbly then add 2 c flour, cheez whiz, salt, and margarine ~ Beat 2 mins on medium speed ~ By hand, beat in only enough remaining flour to make stiff dough ~ Cover and let rise in warm place about 30mins or until double ~ Roll out on lightly floured surface to a 20x14 rectangle ~ Spread Buttery onion filling on and roll up lengthwise ~ Pinch edges and ends together ~ Cut lengthwise to form 2 loaves ~ Place cut side up on greased cookie sheet ~ Cover and let rise in warm place about 45 mins ~ Bake at 375F for 25-30mins ~ Remove from pan, let cool on rack or towel

THREE CHEESE GARLIC BREAD ~ Rachel S
1 loaf french bread
1 cube, butter, softened
1 c mozzarella cheese, shredded
1 c cheddar cheese, shredded
3/8 c parmesan cheese, grated
1/2 tsp garlic powder
1/4 tsp worcestershire sauce
1/8 tsp paprika
1/8 tsp pepper

Cut bread in half ~ In a small mixing bowl combine remaining ingredients ~ Spread evenly over cut side of bread ~ Place on a baking sheet and cook at 400F for 10 mins or until cheese is melted ~ Slice and serve warm

WHITE BREAD ~ April W
2 1/2 c warm water
8 tsp yeast
2 c warm water
2 Tbsp salt
6 Tbsp sugar
6 Tbsp oil
13-15 c flour

Dissolve yeast in 2 1/2 c water for 5mins ~ In large bowl combine 2 c warm water with salt, sugar, and oil ~ Add disolved yeast ~ Add 4 c flour and mix well ~ Continue adding 4 c flour at a time until 12 c total have been added ~ Knead dough on floured surface for 8-10mins ~ Add up to 2 c more flour whenever dough starts sticking ~ Place in very large lightly floured bowl ~ Cover and let rise for 1hr ~ Punch down and shape into loaves ~ Place in greased bread pans ~ Cover and let rise until double in size ~ Bake at 350F for 35-40mins
*Tip from Evelyn B:Brush the top of each loaf with any kind of oil for a softer crust, making it better to eat and easier to cut.

DIPS/SAUCE

CAFE RIO'S HOUSE DRESSING ~ Justin J
2 fresh tomatillos, chopped
1 pkg regular ranch dressing mix
1 c mayonnaise
1 c buttermilk
1 clove crushed garlic
1 jalapeno, seeded {optional}
1 c fresh cilantro {optional}

Combine all ingredients in a blender and refrigerate at least one hour.

CHILI CHEESE DIP ~ Jackie P
1lb velveeta cheese, cubed
1 15oz can chili-no beans
1 4oz can diced green chiles
1 c salsa

Mix all ingredients in a microwaveable bowl ~ Microwave on high for 5mins or until cheese is melted, stirring every few minutes ~ Serve hot

FIESTA DIP ~ Jackie P
1 16oz can refried beans
1 c salsa
1 4oz can diced green chilies
1/2 c cheddar cheese, shredded
chopped green onion
sliced black olives

In medium bowl combine: beans, salsa, and chilies ~ Mix well and spread into 2qt shallow baking dish ~ Sprinkle evenly with cheese ~ Bake at 400F for 10mins ~ Garnish with green onion and black olives

GUACAMOLE ~ Jackie P
2 ripe avocados, halved, pitted and peeled
1/4 c red onion, chopped
1 clove garlic, minced
1 small tomato, chopped
1 Tbsp fresh lime juice
1 Tbsp fresh cilantro, chopped
1/2 tsp salt

In medium bowl mash avocados ~ Stir in remaining ingredients ~ Serve immediately

HOT WING DIP ~ Jennifer T
2 8oz pkgs cream cheese {160z total}
16oz ranch dressing
6oz Lousiana Hot Sauce
2 c chicken, cooked and shredded

Combine all ingredients in little dipper crockpot ~ Melt, stir, and serve

SALSA ~ Angela M
4 c tomatoes, diced
3/4 c onion, diced
1/2 of jalapeno, chopped
1/4 c cilantro, chopped
1/2 of lime (juice)
1 1/2 tsp salt
1/2 tsp pepper
1-2 garlic cloves, minced

Mix and serve

SPAGHETTI SAUCE ~ Justin J
1/3 bottle Litehouse Italian Herb Blend
1/4-1/3 c olive oil
15 large tomatoes, halved

Spread olive oil evenly over large baking sheet ~ Place tomatoes cut side down as tightly as they'll fit ~ Bake at 400F for 20mins ~ Remove skins and add to bowl of herbs ~ Mix and smash with potato masher

SPINACH ARTICHOKE DIP~ Jackie P
4 garlic cloves, pressed
10oz frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
10oz fresh alfredo pasta sauce
1 c mozzarella, shredded
1/3 c grated parmasean
1 pkg cream cheese

Mix all ingredients ~ Spread evenly in 8x8 pan ~ Cover and bake at 350F for 30mins

WINTER SALSA ~ Jennifer T
1 28oz can whole tomatoes with juice
2 10oz cans Rotel diced tomatoes and green chilies
1/4 c onion, chopped
1 garlic clove, minced
1 jalapeno, quartered and sliced thin
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/2 c cilantro
juice from one small lime

Combine all ingredients in blender or food processor ~ Pulse until desired consistency is reached ~ Refrigerate at least one hour ~ Serve with tortilla chips

COOKIE JAR

COOKIES IN A JAR ~ Jackie P 

General Instructions 

1.Blend the flour, baking powder and soda with a wisk or fork. 

2.The layers need to be packed tightly so all ingredients will fit into a jar and won't mix. 

3.Put ingredients in the jar IN THE ORDER LISTED! 

4.Flour should be added a spoonful at a time and packed down after each addition. 

5.When cocoa or flour is in the middle of the jar, use a paper towel to clean inside of jar before proceeding. 

6.Tip~If dough is a little dry, add 1-2 Tbsp of butter flavored crisco. 

 BROWNIES 

2/3 tsp salt 

1/2 c flour 

1/3 c cocoa 

2/3 c sugar 

1/2 chocolate chips 

1/2 c white chips 

1/2 c walnuts(optional) 

Instructions:Empty jar of brownie mix into bowl ~ Add 1 tsp vanilla, 2/3 c oil, and 3 eggs ~ Pour into greased 9x9 pan ~ Bake at 350F for 27-32mins 

 CHOCOLATE CHIP CRUNCH COOKIES 

1/3 c sugar 

1/2 c oats 

1/2 c chocolate chips 

1/3 c brown sugar 

3/4 c flour 

1/4 tsp soda 

1/3 c rice crispies 

1/2 c white chocolate chips 

Instructions:Empty jar of cookie mix into bowl ~ Add 1 egg and 1/4 c butter(1/2 stick,) softened ~ Mix well and bake at 350F for 10-12mins 

 OATMEAL RAISIN SPICE COOKIES 

3/4 c brown sugar, packed 

3/4 c raisins 

2 c oats 

1 c flour mixed with... 

1 tsp cinnamon 

1/2 tsp nutmeg 

1 tsp soda 

Instructions:Empty jar of cookie mix into bowl ~ Add 3/4 c butter(1 1/2 sticks,) softened, 1 egg, and 1 tsp vanilla ~ Mix well, you may need to finish mixing with your hands ~ Shape into walnut sized balls ~ Place on greased cookie sheet 2" apart ~ Bake at 350F for 11-13mins 

 REESE'S PEANUT BUTTER CUP COOKIES 

3/4 c sugar 

1/2 c brown sugar, packed 

1 3/4 c flour mixed with... 

1 tsp baking powder 

1/2 tsp soda 

8 large peanut butter cups cut into 1/2" pieces 

Instructions:Remove candy ~ Empty jar of cookie mix(-candy) into bowl ~ Add 1/2 c butter(1 stick,) softened, 1 egg, and 1 tsp vanilla ~ Mix in candy ~ Shape into balls ~ Place on greased cookie sheet 2" apart ~ Bake at 375F for 12-14mins 

NO BAKE COOKIES ~ Christina J 

Bring to a boil: 

1 cube butter 

2 c sugar 

1 tsp vanilla 

1/2 c milk 

1 c peanut butter, (optional) 

 Mix in 3 1/2 c oatmeal ~ Drop on waxed paper, (sandwich bags also work well for kids to stick their hands right into) ~ Place in freezer to chill at least 45mins 

PEANUT BUTTER COOKIES ~ Evelyn B 

3/4 c peanut butter 

1/2 c shortening 

1 1/4 c brown sugar 

3 Tbsp milk 

1 Tbsp vanilla 

1 egg 

1 3/4 c flour, (add more as needed up to 2 1/4 c) 

3/4 tsp salt 

3/4 tsp soda 

 Mix all ingredients together ~ Flatten 2" balls on cookie sheet with criss cross fork design ~ Bake at 375F for 6-8mins ~ Cool 2 mins on pan 

PEANUT BUTTER FROSTED COOKIES ~ Jackie P

1 c brown sugar

1 c white sugar

1 tsp vanilla

2 eggs

3 sticks butter, room temperature

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

3 1/4 c cake flour

1 pkg peanut butter chips

3 c powdered sugar

1/2 c peanut butter

2 Tbsp milk

Cookie: Cream first 4 ingredients and 2 sticks butter ~ In separate bowl mix salt, baking powder, baking soda, and flour ~ Add flour mix and peanut butter chips just until blended ~ Bake 2" balls at 350F for 10-12mins 

Frosting: Cream 1 stick butter and powdered sugar ~ Add peanut butter ~ Add only enough milk to reach desired consistency ~ Frost after cookies cool

PUMPKIN CHOC/CINN CHIP MUFFINS ~ Jackie P 

2 boxes spice cake mix 

water,oil,eggs from the directions off the back of ONE of the spice cake mix's 

1 lg can pumpkin 

1 bag milk chocolate chips 

1 bag cinnamon chips 

 Beat cake mix, water, oil, eggs, and pumpkin ~ Add chocolate and cinnamon chips and stir well ~ Bake as directed on spice cake box 

SNICKERDOODLES ~ Fae M 

Cream: 

1 c shortening 

1 1/2 c sugar 

1 tsp vanilla 

Add and beat well: 

2 eggs 

Sift and add to sugar mixture: 

2 3/4 c flour 

2 tsp cream of tarter 

1 tsp baking soda 

1/2 tsp salt 

 Roll into balls the size of a walnut ~ Roll in cinnamon/sugar mixture, (1tsp cinnamon/2Tbsp sugar) ~ Bake on ungreased cookie sheet at 400F for 10mins 

SUGAR COOKIES ~ Ashley W 

1/2 c crisco 

1 c sugar 

2 eggs 

1 tsp vanilla 

4 c flour 

1/2 tsp salt 

1 tsp baking soda 

2 tsp baking powder 

1 c sour cream 

 Cream crisco and sugar ~ Add eggs and vanilla...and in another bowl...mix flour, salt, baking soda, and baking powder ~ Add to sugar mixture ~ Mix well, (it will be very crumbly) ~ Add sour cream ~ Refrigerate 1-3hrs ~ Roll out to 1/3" thick, ("I like it a little thicker") ~ Bake at 375F for 9-11mins 

  SUGAR COOKIE FROSTING ~ Ashley W 

1 container cream cheese frosting, (not whipped!) 

1 c powdered sugar 

 Beat well, add powdered sugar until desired stiffness is reached

PIECE OF PIE

BANANA CREAM PIE ~ Jackie P
1 pkg cook and serve banana pudding mix
3 c milk
1 9" pastry crumb crust
banana and cool whip for garnish

Stirring constantly, cook on medium heat until mixture comes to full boil ~ Remove from heat ~ Cool 5mins stirring twice ~ Pour into crumb crust ~ Refrigerate at least 3hrs or until set ~ Garnish with bananas and cool whip

CHEESECAKE 10" ~ Leisa J
6 tbsp unsalted butter, room temperature + more for pans
9oz pkg chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 c sugar
3 tbsp sugar
3lbs (six 8oz pkgs) cream cheese, room temperature
1/2 c flour
1 c sour cream, room temperature
1 1/2 tsp vanilla
5 lg eggs

1. Preheat oven to 350F. Butter sides of 10" springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tbsp butter in small saucepan over medium heat. Place crushed wafer cookies and 3 tbsp sugar in large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into bottom of the prepared pan.
2. Place pan on baking sheet. Bake until crust is set, 10-12 minutes. Transfer pan to wire rack to cool completely.
3. In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese on medium speed until fluffy, abt 3mins, scraping sides as needed. In large bowl, whisk together remaining 2 1/4 c sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; DO NOT OVER MIX.
4. Pour cream cheese filling into prepared pan (the cookie mixture in the springform pan wrapped in foil.) Set pan inside large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45mins; reduce oven temperature to 325F. Continue baking until cake is set but still slightly wobbly in center, about 30mins more. Turn off oven; leave cake in oven with door slightly ajar, 1hr. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered at least 6 hrs.

CHOCOLATE CREAM PIE ~ Jackie P
1pkg cook and serve chocolate pudding mix
3 c milk
1 9" pastry crumb crust
shaved chocolate and cool whip for garnish

Stirring constantly, cook on medium heat until mixture comes to full boil ~ Remove from heat ~ Cool 5mins stirring twice ~ Pour into crumb crust ~ Refrigerate at least 3hrs or until set ~ Garnish with shaved chocolate and cool whip

PERFECT APPLE PIE ~ Jackie P
6 c tart green apples, pared, cored, and thinly sliced
3/4-1 c sugar
2 Tbsp flour
1/2-1 tsp ground cinnamon
dash ground nutmeg
dash salt
unbaked pastry for 2-crust 9" pie
2 Tbsp butter

If apples lack tartness, sprinkle with 1 Tbsp lemon juice ~ Combine sugar, flour spices, and dash salt ~ Mix with apples ~ Line 9" pie pan with pastry ~ Fill with apple mixture and dot with butter ~ Adjust top crust to fit, cutting slits for escape of steam ~ Seal edges ~ Sprinkle with sugar ~ Bake at 400F for 50mins

SOUTHERN PECAN PIE ~ Jackie P
3 eggs
2/3 c sugar
dash salt
1 c dark corn syrup
1/3 c butter, melted
1 c pecan halves
unbaked pastry for 9" pie

Beat eggs and sugar thoroughly ~ Add remaining ingredients ~ Line 9" pie pan with pastry ~ Pour filling over pastry ~ Bake at 350F for 50mins or til knife inserted halfway through center comes out clean ~ Cool

DRINK

ORANGE JULIUS ~ Jackie P
1/2 c frozen orange juice (or other flavor)
1 banana (or other fruit)
1/4 c sugar
1 Tbsp vanilla
5-6 ice cubes
1/2 c milk
1/2 c water

Blend together in blender until you can no longer hear the noise of the ice cubes

PARTY PUNCH ~ Mandi B
2 12oz cans frozen lemonade
2 12oz cans frozen orange juice
7 cans water
3 cups sugar
1 tsp vanilla
1/2 tsp almond extract
2 2-liter bottles sprite, chilled
5 cans ice, cubed

Mix all ingredients in 5 gallon drink cooler. Makes 2 1/2 gallons-serves about 25 guests.

STRAWBERRY SPARKLE ~ Jackie P
1 pkg Frozen, sweetened, strawberries
6oz frozen lime-aid, thawed
6oz water
16oz 7-up
2 ice cube trays

Combine ingredients in blender ~ Cover and run on high speed until smooth and well blended ~ Pour into chilled glasses

OH SO SWEET

CANDY CRACK ~ Jackie P
1 box corn chex cereal
1 bag bugles
1 small bag pops puff popcorn
1 bag shredded coconut
1 1/2 c sliced almonds
2 1/2 c corn syrup
2 1/2 c sugar
3/4 c butter
1 1/4c peanut butter
1 2/3 tsp vanilla
1 1/4 tsp baking soda

Mix chex, bugles, pops, coconut, and almonds ~ Using a candy thermometer bring syrup, sugar, butter, and peanut butter to soft ball stage(about 235F) ~ Remove from heat and add vanilla and soda ~ Pour over dry mix, stir, and spread over parchment paper to dry to liking(about 1-2hrs)

CARAMEL POPCORN ~ Jackie P
5-6 bags Butter Microwave Popcorn
1 tsp vanilla
2 cubes margarine
1 1/2 c karo syrup
1 3/4 c sugar

Mix margarine, karo syrup, and sugar together in saucepan on med heat ~ Bring to a boil without stirring and hold it for 2mins ~ Remove from heat and add 1 tsp vanilla ~ Stir and pour over popcorn

CARAMEL POPCORN BALLS ~ Alene E
2 c brown sugar
1 c light karo syrup
1 cube margarine
1 can sweetened condensed milk
lg bowl popcorn

Constantly stirring, bring to a boil ~ Cook to between soft and firm ball stage ~ Pour over popcorn ~ Form balls

COOKIE-WICHES ~ Jackie P
3 1/2 c thawed cool whip
24 assorted cookies
garnish(sprinkles, finely chopped cookies, chocolate chips, chopped nuts, toasted coconut, assorted candies, and/or etc.)

Spread whipped topping about 3/4" thick on 1 cookie ~ Place another cookie lightly on top ~ Roll or lightly press edges in garnish ~ Repeat with remaining ingredients ~ Freeze about 4hrs or until firm ~ Wrap individually and store in freezer up to 2 wks

LAYERED PEANUT BUTTER BARS ~ Jackie P
CRUST
8 medium sized chocolate chip cookies
1/4 c salted butter, melted
CHOCOLATE LAYERS
2 1/2 c (15oz) milk chocolate chips
PEANUT BUTTER FILLING
1 1/2 c creamy peanut butter
1/2 c salted butter, softened
3 c powdered sugar
2 tsp vanilla

In blender process cookies until finely ground ~ Add butter and mix well ~ Press into an 8x8 pan and bake at 325F for 10mins ~ Cool to room temperature and set aside ~ Melt chocolate in microwave stirring every 30sec ~ Pour half of chocolate over cookie crust and smooth evenly ~ Place pan in refrigerator ~ Keep remaining chocolate warm ~ Blend peanut butter and butter together until smooth using an electric mixer ~ Slowly beat in powdered sugar ~ Add vanilla ~ Beat until smooth ~ Spread over chilled chocolate layer in pan ~ Spread remaining warm chocolate over that ~ Chill for 1hr and serve

WHITE CHOCOLATE POPCORN ~ Kacey O
2 bags microwave popcorn, popped
1 bag white chocolate chips, melted

Pour chocolate over popcorn and mix well with hands ~ lay out to dry

MISC

CHERRY LIP BALM ~ Ashley W
Melt 1 Tbsp beeswax and 2 Tbsp petroleum jelly over low heat ~ Add 2 Tbsp olive oil and cherry oil flavoring ~ Beat until cool and creamy

CINNAMON ORNAMENTS ~ Becky G
3/4 c apple sauce
1 bottle (12oz) ground cinnamon

Mix apple sauce with cinnamon to form a stiff dough. Roll dough to 1/4" thickness ~ Cut with cookie cutters ~ Make hole in top of ornament with straw ~ Carefully lay ornaments on rack to dry, turning occasionally ~ Hang with decorative ribbon ~ May be decorated with decorator paste

ESSENTIAL OIL ROLLER BLENDS, SPRAYS, & MOUTHWASH ~ Jackie P
AIR FRESHENER CLEAN HOME

15 drops lavender

15 drops tea tree

6 drops lemon

Add EO drops and fill 2oz spray bottle to top with distilled water

AIR FRESHENER FRESH AIR

25 drops peppermint

10 drops rosemary

Add EO drops and fill 2oz spray bottle to top with distilled water

ANTI-AGING BLEND

5 drops frankincense

5 drops rose

3 drops helichrysum

2 drops myrrh

2 drops lavender

Add EO drops and fill 10ml roller bottle to top with argan oil

BLEMISH BLEND
6 drops lavender
3 drops tea tree
3 drops rosemary
2 drops lemon
2 drops melrose
Add EO drops and fill 10ml roller bottle to top with argan oil

ECZEMA BLEND (kid friendly)
2 drops melrose
2 drops lavender
1 drop tea tree
1 drop myrrh
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

GROWING PAIN BLEND (kid friendly)
2 drops wintergreen
2 drops deep blue
2 drops lavender
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

MELT BELLY FAT BLEND
5 drops lemon
5 drops cypress
5 drops grapefruit
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

MOSQUITO SPRAY (kid friendly)
69 drops terra shield
69 drops lemon grass
Add EO drops and fill 8oz spray bottle to top with fractionated coconut oil

MOUTHWASH
1 1/2 c water
1/2 c peroxide
5 drops clove
5 drops frankincense
5 drops wild orange
3 drops wintergreen
2 drops tea tree

SCAR BLEND (kid friendly)

2 drops helichrysum

2 drops frankincense

2 drops lavender

Add EO drops and fill 10ml roller bottle to top with argan oil

SINUS BLEND (kid friendly)

2 drops lemongrass

2 drops lavender

2 drops peppermint

Add EO drops and fill 10ml roller bottle to top with argan oil

SORE MUSCLE BLEND
2 drops wintergreen
4 drops cypress
6 drops deep blue
3 drops lavender
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

SPIDER VEIN BLEND
7 drops cypress
5 drops lavender
3 drops lemongrass
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

SUNBURN BODY SPRAY (kid friendly)
92 drops lavender
46 drops peppermint
Add EO drops and fill 8oz spray bottle to top with fractionated coconut oil

SUNBURN FACE BLEND (kid friendly)

4 drops lavender

2 drops peppermint

Add EO drops and fill 10ml roller bottle to top with argan oil

TEETH CLEAN AND WHITEN BLEND
5 drop clove
8 drops wild orange
Add EO drops and fill 10ml dropper bottle to top with fractionated coconut oil

THYROID BLEND
4 drops peppermint
4 drops clove
4 drops lemongrass
4 drops myrrh
Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil

WEIGHT LOSS BLEND

5 drops grapefruit

5 drops lemon

5 drops peppermint

Add EO drops and fill 10ml roller bottle to top with fractionated coconut oil