Chewy Brownies

3 cubes butter-melted
3 C. sugar
6 eggs
3 tsp. vanilla
1/2 C. cocoa
1 tsp. Salt
3 1/4 C. flour
3 Tbs Karo syrup

Directions:
1- In a separate bowl mix salt, flour, cocoa.
2- Mix melted butter and sugar together, add eggs and vanilla.
3- Mix dry ingredients and then add Karo Syrup. (The batter will be light and sticky)
4- Bake at 350 for 25 min.

Surprising Broccoli Salad

Andee's Recipe

3 C. Broccoli flowerets
6 Slices bacon, fried crisp, drained and crumbled
1 C. red onion
1 C. golden raisins

Dressing:

1 C. mayonnaise
2 Tbs. white vinegar
1/4 C. Sugar

Directions:
1- Cut flowerets of broccoli stalks, discard stalks
2- Toss together broccoli, bacon, and onion.
3- In a small bowl combine dressing ingredients and mix well.
4- Pour dressing over salad and toss
5- Cover and refrigerate till ready to serve.

*6 servings

Sausage-Cream Cheese Stuffed Mushrooms

1 Pkg Hot Sausage
1- 8 oz cream cheese
2- 8 oz Pkg of mushrooms

Directions:
1- Pull the stems off of mushrooms
2- Do NOT wash them, just wipe off.
3- Cook sausage, drain grease
4- Add cream cheese, stir into sausage
5- Bake at 325 Degrees for about 20 min or so.

Chicken Dumplings

4-5 Pkgs, Buttermilk bis biscuits or croissants
1/2 loaf wheat bread
1 Tbs. poultry seasoning
1/2 pkg. cream cheese
1 cube butter
1 can diced mushrooms
6 chicken breasts
pepper

Directions:
1- Put bread in blender until crumbs, Add poultry seasoning
2- Boil chicken (7 min. boil, and sits for 15-20 min)
3- Roll biscuits flat
4- Mix cream cheese, butter, mushrooms, and shredded chicken, pepper
5- Put 1/4 cup of mix in each biscuit, roll and pinch
6- Roll in melted butter and bread crumbs and put on cookie sheet
7- Bake at 350 degrees for 30 min

* Add any gravy as desired
*Makes about 22

Butternut Squash Soup

1 medium butternut squash
1 medium yellow onion chopped
3 Tbs. butter
2 apples peeled and cored
2 sticks of celery chopped
1 carton of chicken broth
1 pint of heavy cream (you can use half and half as well)
S&P to taste

Optional: Nutmeg to taste, Sour cream (dollop per bowl), bread to dip.

Directions:
1- Wash butternut squash and take a small knife or fork and puncture squash all over to release air.
2- Bake at 350 degrees for 1 hour or until tender (you can check with a fork)
3- Fill sink with cold water and place squash in sink to cool.
4- While cooling, in a deep saucepan melt butter and saute onions and celery until clear and tender. Add 2 cups of broth and apples and bring to a boil. boil until apples are tender (about 10 min) remove from heat, add remaining chicken broth and let cool.
5- Peel skin off of squash and cube squash. In a food processor or blender puree squash and apple-liquid until smooth (Do not blend while food is really hot or else you will have an explosion)
6- Return to pan and add cream.
7- Bring to a near boil and serve.

Bacon-Wrapped Water Chestnuts

Kathy and Andee's Recipe

Can of whole water chestnuts
Bacon (Preferably fresh from the butcher)
Brown Sugar

Directions:
1- Cut bacon strips into thirds
2- Wrap a whole water chestnut with bacon
3- Cover baking sheet with tin foil and place chestnuts on it
4- Bake at 375 degrees for 25-30 min. or until bacon is crisp
5- Take out and immediately sprinkle with brown sugar

Jalapeno Poppers

Kathy's and Andee's Recipe

Whole jalapenos
Original Philadelphia cream cheese
Bacon (Preferably fresh form the butcher)

Directions:
1- Wash jalapenos, cut off top and cut in half, pit the center and ALL seeds.
2- Rinse to make sure all seeds are off
3- Fill halved jalapenos with cream cheese
4- Cut strips of bacon in half and wrap around jalapenos
5- Put toothpicks in to secure bacon
6- Cover baking sheet with tin foil and place popper on it.
7- Bake at 376 degrees for 25-30 min or until cream cheese starts to brown and bacon is crisp.

Norwegian Christmas Rice Pudding

Pudding

1 C. Rice
2 1/4 C. Boiling Water
1 tsp Salt
1 C. milk
1/3 C. Sugar
1/2 tsp. Almond extract
1/4 C. Chopped Almonds
2 C. heavy cream, whipped


Directions:
1- Bring water to a boil, add salt and then rice slowly so water keeps boiling. Cover with lid, turn to simmer and allow rice to cook 30 min. or just until tender. Add enough milk to fill in rice and be level with top, cover and continue to simmer another min. or until all milk is absorbed. Stir in sugar, almond extract and nuts, chill.
2- Just before serving fold in whipped cream and serve with raspberry sauce.

Raspberry Sauce

1 pkg. Danish dessert, raspberry flavored
3 C. Water
1 pkg. Frozen raspberries

Directions:
1- Make up 1 pkg raspberry danish dessert, following direction for pie glaze but using 3 C of water. Add 1 pkg. frozen raspberries.

Sun-Dried Tomato Dip

Robyn's Recipe

1/4 C. Sun-dried tomatoes in oil. drained and chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 C. sour cream
1/2 C. good mayonnaise
10 dashes of Tabasco sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Directions:
1- Puree the tomatoes, cream cheese, sour cream, mayo, Tabasco sauce, S&P, in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Pan Fried Onion Dip

Robyn's Recipe

2 Large yellow onions
4 Tbs. unsalted butter
1/4 C. Vegetable oil
1/4 tsp. ground cayenne pepper
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
4 oz cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise

Directions:
1- Cut the onions in half, and then slice them into 1/8 inch thick half rounds (You will have about 3 cups of onions
2- Heath the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 min. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 min, or until the onions are browned and caramelized. Allow the onions to cool.
3- Place the cream cheese, sour cream, and mayo in a bowl of an electric mixture fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Pesto

3-4 Tbs. Pine nuts
2 Garlic cloves
2-3 C. Firmly packed fresh basil leaves
10-15 fresh flat leaf parsley sprigs
1/2 C. extra-virgin olive oil, plus more if needed
1/2 C. Grated parmigiano-reggiano cheese
1/4 C. grated pecorino cheese
S&P to taste

Directions:
1- In a blender or food processor, combine the pine nuts and garlic, process to chop coarsely. Adda bout half o the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms, if the sauce is too thin, add more basil or parsley, if it is too thick add more olive oil
2- Add the cheeses and season with S&P, process briefly. Pour into a glass jar or other container and to with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks, make about 1 1/2 Cups.

Cream Cheese Pound Cake and Lime Curd

Brianna's Recipe

Cream Cheese Pound Cake

2 1/3 C. self rising cake flour
2 sticks unsalted butter ( 1 cup), softened
8 oz cream cheese
2 C. sugar
2 tsp. vanilla
6 large eggs

Directions:
1- Preheat oven to 350 degrees (If convection oven preheat at 325)
2- Butter and flour a 10 in bunt pan, knocking out excess.
3- Beat together butter and cream cheese in a large bowl until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combines( mixture will appear dry and crumbly). Add eggs, 1 at a time, beat well after each addition (mixture will form a batter as eggs are added).
4- Pour batter into pan, smoothing the top. Bake in middle of oven until golden brown and tester comes out clean, about 50 min. cool cake in pan on a rack for 15 min, then invert onto a rack and cool completely.

Lime Curd

6 large egg yolks
3/4 C. sugar
1/2 C. fresh lime juice
3 Tbs. heavy cream
3/4 stick cold, unsalted butter, cut into pieces ( 6 tbs)
2 tsp. freshly grates lime zest

Directions:
1- In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter. cook over moderately low heat, whisking constantly, 5-7 min or until mixture just reaches a boil (do not let it boil). Strain curd through a fine seieve into a bowl and stir in zest. Cool the curd, its surface covered in plastic wrap and then chill in fridge for at least 4 hours and up to 2 days.

Black Bean Sweet Potato Burritos

Andee's Recipe

3 C. Sweet Potatoes (peeled and diced
1/2 onion
* Saute in large pan in 1 Tbs. oil till tender. Add water to prevent sticking

2 C. Black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp salt
* Add and cook till heated through

8 tortillas (Flour)
1 1/2 C. Cheddar Cheese
Red Enchilada sauce

Directions:
1- Place in a 9x13 in pan
2- Spray with olive oil and cover with foil
3- Bake at 350 Degrees for 20-25 min.

*Add sour cream, lime, and cayenne to taste.

Limeade

1 can frozen limeade
1 liter ginger ale

Directions:
Mix together and add crushed ice.
Add lime slices

Chili Rellenos

1- 27 oz can of whole green chilies
1 Lb Monterrey jack cheese, grated
1 Lb. Cheddar cheese, grated
6 eggs
4 C. milk
1 C. flour
2 tsp. Salt.

Directions:
1- Slice chilies in half and deep seed
2- Cover bottom of greased 9x13 pan with chilies, add cheese. Repeat 2 x's.
3- Mix egg, milk, salt, and blend in flour
4- Pour over chilies and cheese
5- Bake at 350 degrees for 1 hour.

Chimichangas

1 Rotisserie chicken (Costco)
Saute 1 Large onion
1 Clove garlic
Add chicken and cook for a few minutes
Add 1 Qt. tomatoes-drained and chopped
1 Can diced green chilies
3/4 C. chicken broth
S&P
Cook until liquid is almost gone

Directions:
1- Place chicken mixture in the middle of tortilla, sprinkle with cheddar cheese, fold sides in and roll, put toothpick in to hold.
2- Fry and top with sour cream, salsa, and lettuce.

Barrio Guacamole

Kelli's Recipe

1 Avocado- Chopped
1 Heaping Tbs. of each: Tomatoes, purple onion, pomegranate seeds (when in season, if
in season use craisens)
1 tsp. jalapenos (can use more if you want more zest)
Add Kosher salt and Lime juice to taste

* For big groups I usually 3-4 times this recipe.

Chocolate Almond Mousse Balls

3 Large Size Hershey Almond Bars
1 Large Cool Whip
1 C. Almonds
Gram Cracker Crumbs (2 Packages)

Directions:
1- Let the cool whip thaw a bit.
2- Roast almonds at 375 degrees for about 10 min. Put them in a food processor until they are the consistency you like.
3- Melt one by one the chocolate bars in the microwave, stirring every 40 seconds or so.
4- Combine the cool whip, stir till well combined.
5- Add Almonds (I save some to add to the graham cracker crumbs)
6- After almonds are stirred in, refrigerate for an hour. Once the mixture has thickened, spoon tablespoon size balls into the crumbs/almonds. Make sure they are covered, roll into ball.
7- Refrigerate for at least one more hour.

Pumpkin Sheet Cake

Cake:

4 Extra large eggs
1 C. Veg. Oil
2 C. sugar
2 C. solid pack pumpkin
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2 1/2 tsp. Cinnamon
1 tsp. Ground giner
1 tsp. ground cloves
1 tsp nutmeg

Cream Cheese Frosting:

3 oz. cream cheese softened
6 Tbs. Butter softened
1 Tbs. Whole milk
1 tsp vanilla
3 C. powdered sugar

Directions:
1- Beat eggs, oil, sugar
2- Add pumpkin and mix
3- In a separate bowl combine all dry ingredients and mix
4- Gradually add dry ingredients to mixture. Mix until smooth
5- Pour into greased cookie sheet
6- Bake at 374 Degrees for 20 min. Cool before spreading frosting.

Quiche

Kelli's Recipe

1 Lb. Bacon or Sausage
1 C. Swiss Cheese
Broccoli (Cooked)
1 Onion
1 Pkg. of Fresh Mushrooms
4 eggs
1 Tbs. Flour
1 1/2 C. of milk, whipping cream, or 1/2 and 1/2
Dash of salt and pepper
2 Tbs. Melted Butter

Directions:
1- Cook bacon and then cook chopped onions and mushrooms in the bacon grease
2- Mix: eggs, four, milk, S&P, butter
3- Add: Cheese and all veggies and pour into pie shell
4- Bake at 375 degrees for 35 minutes or more.

Strawberry Cheesecake Trifle

Lindsay's Recipe

2 (8 oz each) Pkgs. cream cheese
2 C. powdered Sugar
1 C. Sour cream
2 tsp. Vanilla
1 tsp. Almond Extract

2 Qt. Fresh Strawberries (I use all of the large costco container of strawberries)
1/2 Pt heavy cream
1 tsp. Vanilla
1 Tbs. sugar
3-4 Tbs. Sugar

Angle food cake, cut into 1-1.5 inch cubes

Directions:
1-Cream softened cream cheese and powdered sugar. Add sour cream and 2 tsp. vanilla almond extract.
2- Combine heavy cream, 1 tsp. vanilla, and 1 Tbs. sugar, beat until stiff.
3- Fold whipped cream into cream cheese mixture.
4- Add cake cubes to mixture and coat well.
5- Slice strawberries and add 3-4 Tbs. Sugar
6- Layer into trifle bowl starting with strawberries, then layer of cake, cream cheese mixture.
7- Continue layering and finish with layer of strawberries
8- Cover with plastic wrap and chill well.

Broccoli Roll Ups

Cook Broccoli until tender and cool. Lay Ham, put slice of swiss cheese, then some broccoli and roll up. Place in pan.
Make white sauce, add dry mustard and a little dry dill. Pour over rolls and heat through. Try not to boil, it makes it watery.

Pumpkin Soup

Courtney's Recipe

4 C. Chicken Broth
1 Small to Med. Onion Chopped
1/4 C. Butter
2 C. Cooked Mashed Pumpkin
1 Bay Leaf (Put the whole leaf in and when soup is completely finished remove)
1 Tsp. Sugar
1/2 Tsp. Curry Powder
1/4 Tsp Nutmeg
1 Tbs. Dry Parsley (Crumble it really fine)
2 C. Half and Half
2 Tsp. Salt
Fresh Ground pepper to taste

Directions:
Saute onion in butter until golden. Stir in pumpkin, chicken broth, bay leaf, sugar, curry, nutmeg and parsley. Bring to a simmer and simmer uncovered for 15 min. Stir occasionally. After 15 min. add half and half in a thin stream and stir while adding. Add salt and pepper. Simmer for another 5-10 min. When soup is finished take bay leaf out.

Grandma's White Chili

Kelli's Recipe

In a large pan:

Butter or oil
2 onions softened add 3-4 garlic cloves
Add 3 cans diced green chilies (4 oz)
2 Tsp. Cumin
6 Tbs. Lime juice
4 Cans great northern white beans
3 Pkgs. frozen corn (heated, White)
Add chicken (We use the cost-co rotisserie chicken)
Add Chicken broth until desired consistency

Directions:
1- Bring to full boil and turn down- boil 6 min
2- Remove from heat and (cover tightly) let stand for 20 min
* Serve with crushed tortilla chips, grated cheese, and chopped green onions.

Homemade Yogurt

Becky Nyman's Recipe

1 Gallon Milk
1 C. Sugar
1 Tsp. Vanilla
3-4 C. Instant Powdered Milk
1 Small Container of Yogurt (Dannon and I like Vanilla)

Directions:
Bring 1/2 Gallon milk and sugar to boil. Take off heat immediately. While milk is heating, mix the instant milk, yogurt and vanilla to the other 1/2 gallon of cold milk. Combine the hot milk and the cold milk and pour into quart jars. Wrap jars with blanket and place in a box or cool oven. Let sit for 6 hours or overnight.

Chocolate Zucchini Cake

Lindsay's Recipe

2 1/4 C. Sifted all Purpose Flour
1/2 C. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Salt
1 3/4 C. Sugar
1/2 C. (1 stick) Unsalted Butter, Room temp.
1/2 C. Vegetable Oil
2 Large Eggs
1 Tsp. Vanilla Extract
1/2 C. Buttermilk
2 C. Grated Unpeeled Zucchini (about 2 1/2 medium)
1 6-Ounce Packaged (about 1 Cup) Semisweet Chocolate Chips
3/4 C. Chopped Walnuts

Directions:
Preheat Oven to 325 degrees. Butter and flour 13x9x2 inch baking pan. Sift Flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternating with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tested into center comes out clean, about 50 min. Cool cake completely in pan.

Homemade Granola

Kelli's Recipe

Dry Ingredients:

6 C. Oats
1 C. Wheat Germ
1 C. Shredded Coconut
1 C. Ribbon Coconut
1 C. Pecans or Almonds (whatever nut you like or none)
1/2 C. Sunflower Seeds
1/4 C. Flax Seed
1/2 C. Pumpkin Seeds
1/4 C. Sesame Seeds

Wet Ingredients:

1 C. Honey
1/2 C. Oil (We use olive oil)
2 Tbs. Vanilla
1 Tsp. Almond Extract

Directions:
1- Add all dry ingredients
2- Stir in wet ingredients
3- Flatten out on cookie sheet
4- Bake at 275 Degrees for 15 min
5- Stir on baking sheet
6- Bake again for 15 more min
7- Add raisins or any dry fruit at the end.

Strawberry Puree

Kim's Recipe

Strawberry Puree:

Strawberries
Sugar

Directions:
1-Blend together


Whipped Cream:
1 C. Whipping Cream
1/4-1/2 C. Powdered Sugar
1 Tsp. Vanilla

*I think Kim combined these two together.

Buttermilk Syrup

Kim's Recipe

1 C. Butter
1/2 C. Buttermilk
1 C. Sugar

Bring to boil

Add 1 Tsp vanilla

Sunni's Syrup

Kim's Recipe

1/2 C. Butter
1 C. Sugar
1/2 C. Milk
1 Tbs. Karo Syrup

Bring to Boil

Take off Heat
Add:
1/4 Tsp. Baking Soda
1.4 Tsp. cinnamon

Blueberry-Yogurt Waffles

Hayley's Recipe

4 Tbs. Butter
1 3/4 C. Flour
1 1/2 Tsp. Baking Soda
1/8 Tsp. Ground Cinnamon
1/3 C. Plain or Vanilla Yogurt

1 C. Milk
2 Large Eggs
1 Tsp. Vanilla Extract
1 C. Fresh Blueberries

Directions:
1- Mix dry ingredients in a separate bowl. Same with wet ingredients (not butter)
2- Mix dry and wet ingredients together until they are just combined.
4- Fold in blueberries and melted butter
5- Pour 1/2 C. batter on a buttered waffle grid. Cook until browned and crisped.

Egg Nog

Robyn's Recipe

2 Eggs
1 Can Eagle Brand Milk
1 Tsp. Vanilla
1/4 Tsp. Salt
1 Quart Whole Milk
1/2 Pint Heavy Whipping Cream Whipped
Nutmeg to taste

Directions:
1- Beat eggs
2- Add all except milk and cream
3- Gradually beat in milk
4- Fold in cream

Oatmeal Chocolate Chip Cookies

Serena's Recipe

1 C. Butter (not soft)
1 C. Sugar
1 C. Brown Sugar
2 Tbs. Vanilla
2 Eggs
2 C. Flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1/2 C. Wheat germ
2 C. Quickoats
1 C. Milk Chocolate Chips
1 C. Smei Sweet Chocolate Chips

Directions:
1- Combine all flour ingredients
2- Stir in liquids
3- Add chocolate chips
4- Bake and 375 degrees for 8-10 min.
* Keep dough cold so they don't go flat when baked.