HOT ROTEL DIP

Ingredients:
1 lb hot sausage
1 lb ground beef
1 medium pkg Velveeta
1 medium pkg Mexican Velveeta
1 medium jar Pace Picante Sauce, hot
1 can Rotel

Directions:
Brown sausage and beef and drain. Put meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and Rotel. Cook on medium-high heat until cheeses have melted. Serve with Frito Scoops or Tostitos.

FIVE MINUTE KEY LIME PIE

Ingredients:
1/4 cup water
1 pkg (4 serving size) sugar-free lime flavor gelatin
2 containers (6 oz.) fat-free key lime pie yogurt
1 tub (8 oz.) Cool Whip
1 graham cracker crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 1/2 minutes or until boiling. Whisk in gelatin until dissolved. In large bowl whisk together gelatin mixture and yogurt. Fold in Cool Whip. Carefully spread in crust. Refrigerate at least 4 hours or until set. Store in refrigerator.

Recipe found on Keebler pie crust packaging.

DEEP FRIED TURKEY MARINADE

Ingredients:
1 bottle Italian salad dressing
2 T salt
2 T Creole seasoning (Tony's)
2 T worchestershire sauce
1 T tabasco sauce
1 T celery salt
2 T cayenne pepper
1 tsp garlic salt
1 tsp onion salt
1 tsp lemon pepper
2 tsp Greek seasoning
1 packet powdered chicken bouillon
1 tsp meat tenderizer
2 tsp Accent

Mix all seasonings (except Italian dressing) in quart jar with 2 cups warm water. Shake well. Add Italian dressing and shake. Let sit for at least 1 hour. Strain through a coffee filter or clean nylon stockings. Using a 3 to 5 cc syringe, inject the liquid into turkey. Rub the strained seasonings over the surface of the turkey. Let turkey marinate in refrigerator overnight.

DEEP FRIED TURKEY RUB

Ingredients:
1 1/2 tsp crushed red pepper
1 1/2 tsp black pepper
1/2 tsp Accent
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
3 T salt

Mix together. Rub on turkey at least 12 hours in advance.

I rub this on the turkey after injecting the marinade.

CROCK POT CARAMEL PIE

Ingredients:
1 14 oz. can fat-free sweetened condensed milk
1 6 oz. pkg. reduced-fat graham cracker crust
1 8 oz. container Cool Whip, thawed
1 Heath or Skor candy bar, coarsely chopped

Directions:
Pour milk into a 2 cup glass measuring cup; cover with foil. Place in 3-4 quart crock pot. Add very hot water to crock pot to reach level of milk in measure. Cover with lid; cook on low 9 hours (milk should be the color of caramel).

Pour caramelized milk into crust; let cool. Spread Cool Whip over pie. Sprinkle with chopped candy bar.

O'CHARLEY'S CARAMEL PIE

Ingredients:
1 graham cracker crust
1 can Eagle Brand condensed milk
1 large tub Cool Whip
1 C mini chocolate chips (optional)
1 C chopped nuts (optional)

Directions:
Remove label from milk. Place condensed milk into pot, cover with water and heat until boiling. Cook at low boil for 3 hours making sure cans are covered at all time. (If making more than one pie, boil more than one can!) Using tongs, remove can from water and let cool completely before opening. Pour caramel from can into pie crust and layer Cool Whip on top. Place in refrigerator. When ready to slice, sprinkle nuts and mini chips on top for decoration.

Note:
Cans have been known to explode when prepared this way, especially if not kept covered with water. Here's another method for caramelizing sweetened condensed milk.

Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours until thick and caramel colored. Beat until smooth.

Oven method: Preheat oven to 425 degrees. Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with foil; place in larger shallow pan. Fill larger pan with hot water. Bake for 1 1/2 hours or until thick and caramel colored. Beat until smooth.

Recipe found on New-Sentinel blog: http://blogs.knoxnews.com/knx/constantine/.

CHOCOLATE SWIRL DELIGHT

Ingredients:
1 pkg. Little Debbie Swiss Cake Rolls
2 3/4 C cold milk
2 3.9 oz. pkgs. instant chocolate fudge pudding mix
2 C whipped topping

Directions:
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9 inch springform cake pan with cake slices, completely covering the bottom and sides.

In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving.

Recipe from Taste of Home.

CHICKEN TORTILLA SOUP

Ingredients:
1 lb chicken, cooked & shredded
1 15 oz. can whole peeled tomatoes, mashed (I used diced tomatoes)
1 10 oz. can enchilada sauce
1 med. onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 C water
1 14.5 oz. can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
Vegetable oil

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.

Tortilla Strips:
Preheat oven to 400 deg. Lightly brush both sides of tortillas with oil. Cut into strips then spread on baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over individual servings of soup.

Recipe shared by Julie Noonan. Our family loved it!

CHICKEN CAESAR SALAD WRAPS

Ingredients:
10 oz. can chicken, drained and flaked
2 C thinly sliced Romaine lettuce
1 medium tomato, diced
4 T creamy Caesar salad dressing (Ken's brand is awesome!)
1 T grated Parmesan cheese
Flour tortillas

Directions:
In large bowl, combine chicken, lettuce, tomato, salad dressing and Parmesan cheese. Toss until well combined. Spread onto tortilla, wrap and eat!

My additions:
I didn't have enough creamy Caesar, so I also used Ken's Lite Caesar and a little bit of horseradish sauce. I also added dill and a few chopped black olives.

I found this recipe in the coupon section of the Sunday paper. Very yummy!

PARMESAN CRUSTED CHICKEN

Ingredients:
2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:
Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center

Found this recipe on a blog. It was very good!

EASY APPLE CRISP

Ingredients:
2 cans apple pie filling (or any other fruit pie filling)
1 box white cake mix
1 1/2 sticks butter (or margarine) melted
2 cups chopped pecans

Directions:
Preheat oven to 350. Butter 13x9 inch glass bowl. Pour 2 cans pie filling into bowl and spread out. Sprinkle dry cake mix over fruit - using hands to break up any lumps and spread out evenly. Drizzle butter over cake mix. Top with chopped pecans. Bake for 50 to 60 minutes until golden brown.

Recipe shared by Tracy Miller-Davis.

SUPER EASY CHICKEN MANICOTTI

Ingredients:
1 Jar (26-30 oz.) tomato pasta sauce
3/4 cup water
1 teaspoon garlic salt
14 uncooked chicken breast tenders (not breaded)
2 cups shredded mozzarella cheese
14 uncooked manicotti pasta shells (one 8 oz. box)
Chopped fresh basil leaves

Directions:
Heat oven to 350. Mix pasta sauce and water. Spread about 1/3 of the sauce
in an ungreased 13x9 inch glass baking dish.

Sprinkle garlic salt on chicken. Insert into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.

Bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Darlene's Notes: What I might do next time is to put the basil in the sauce and cook for the entire time and I would also do the same with some fresh garlic. I might also add some onions and green pepper to the sauce.

Recipe given to me by Darlene Renzzulla.

HONEY BUN CAKE

Ingredients:
1 box yellow cake mix
4 eggs
3/4 C cooking oil
2/3 C water
1 C sour cream
1 C brown sugar
3 tsp. cinnamon

Directions:
Mix cake mix, eggs, oil, water and sour cream. In separate bowl mix brown sugar and cinnamon. Pour half of cake batter in pan, sprinkle half of sugar mixture over batter and swirl it in. Pour remaining batter in pan and sprinkle rest of sugar mixture on and swirl it in. Bake in a lightly greased 9x13 cake pan at 325 degrees for 40-45 minutes.

ICING:
4 T milk
2 C confectioners sugar
1 tsp. vanilla

Directions:
Combine together and pour over hot cake.


Kim Murphy made this cake for a cookout. It is awesome!

CHICKEN MARINADE

Ingredients:
1/4 C soy sauce
1/4 C oil
1/4 C water
2 T lemon juice
2 T dried onion
1 T parsley
1/4 tsp. ground ginger
1/4 tsp pepper
1/4 tsp garlic powder
2 1/2 boneless chicken breasts

Directions:
Combine all the ingredients except the chicken and blend well. Pour into a large ziplock bag. Add the chicken, turning to coat with the marinade. Refreigerate 8 hours turning occasionally. Drain and grill or broil chicken 4-5 inches from heat for 6 minutes per side or until the juices run clear.

This marinade is YUM-MY! I found it on a fellow stamper's blog: http://debbiedee.blogspot.com/.

CHEESE SALSA

Ingredients:
2 pkgs. Good Seasons Italian Salad Dressing Mix
1 can green chilies
1 can black olives, sliced
2 C cheddar cheese, shredded
2 C monterey jack cheese, shredded
2 med. tomatoes, chopped
fresh cilantro

Directions:
Mix dressing according to package using apple cider vinegar and olive oil. Combine remaining ingredients and mix with dressing. Refrigerate at least one hour before serving. Serve with lime flavored Tostitos.

One of my favorite appetizers. This recipe came from Tracey Krusenklaus who made it frequently for Sunday School gatherings.

EASY BROWNIE TORTE

Ingredients:
1 box Betty Crocker® chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/2 C coarsely chopped candy (Heath bar, Reese cup, etc.)

Directions:
Heat oven to 350°. Line 13x9 pan with foil so ends extend about 2 inches over sides of pan. Spray foil with cooking spray.

Make brownies as directed on box. Cool completely, about 1 ½ hours. Remove brownies from pan by lifting foil; peel foil away. Cut brownie in half lengthwise. Place one half on serving plate.

Spoon frosting into microwavable bowl. Microwave on high 15 to 20 seconds. Stir frosting until smooth.

Pour half of frosting over half of brownie on plate. Place other half of brownie on top; pour remaining frosting on top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered. 8 servings.

Recipe from back of Betty Crocker brownie box. It is out of this world yummy!

NACHO ORDINARY PIZZA

Ingredients:
One 12" prepared pizza crust
1/3 C taco sauce
1 1/2 C shredded mozzarella cheese

Toppings (use any or all):
Tortilla chips
Sliced tomatoes
Sliced onion
Black beans
Jalapeno peppers
Black Olives

Directions:
Bake for 8-10 minutes i a 450˚ oven. Top with sour cream and salsa and serve.

I haven't tried this recipe yet, but saw it on WBIR local news. Sounds yummy!

PARMESAN BAKED POTATOES

Ingredients:
6 T. Butter or Margarine, melted
3 T. Grated Parmesan Cheese
8 Medium Unpeeled Red Potatoes (about 2-3/4 pounds), halved lengthwise

Directions:
Pour butter into a 13-in. x 9-in. x 2-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut side down over cheese. Bake uncovered, at 400° for 40-45 minutes or until tender. Yield: 8 servings.

This recipe came from Taste of Home magazine.

AVOCADO-RANCH DIPPING SAUCE

Ingredients:
1/4 C smashed, fresh avocado (about half of an avocado)
1/4 C mayonnaise
1/4 C sour cream
1 T buttermilk
1 1/2 teaspoons white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

Directions:
Combine all in small bowl.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Sauce for top of Chili's Southwestern Eggrolls.

CHILI'S SOUTHWESTERN EGGROLLS

Ingredients:
1 chicken breast fillet
1 T vegetable oil
2 T minced red bell pepper
2 T minced green onion
1/3 C frozen corn
1/4 C canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced, canned jalapeno peppers
1/2 T minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash cayenne pepper
3/4 C shredded Monterey Jack cheese
Five 7-inch flour tortillas (I used egg roll wraps found in the produce section)

Directions:
Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl. (Recipe shared separately)

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.

Recipe shared by Dawn (Liz) Holt. It is Top Secret Recipes version of Chili's Southwestern Eggrolls.

PUNCH

Ingredients:
1 2-liter bottle lemon-lime soda
1 2-liter Diet Rite White Grape soda
1 quart sherbet (flavor determines color)

• One run serves about 15 people (averaging about 9 oz. per serving, which is usually the size of the punch cups at Party City).
• I usually use store brand sherbet as well, most come in 1/2 gallon size, which means you would have to cut it in half or double the drinks if using the whole 1/2 gallon.
• I've used raspberry (my favorite) for a pretty rose color, lime and orange work fine and are a pastel color, and pineapple goes with everything color wise--it's an off-white shade.
• Just be sure to set the sherbet out of the freezer, usually in the fridge, to start to soften before you serve or it will be a big block floating in the punch bowl for a while.

Recipe shared by Karen Clapp. She was the social director at Central Baptist for several years and this recipe was a huge hit. It's quite yummy!

CHEDDAR CHEESE DRESSING

Ingredients:
1 C Mayonnaise
3/4 C Sour Cream
1 tsp Mustard
1/4 C Cider Vinegar
1 tsp Garlic Powder
1 C Shredded Cheddar Cheese (more if you like)
1 Egg Yolk, slightly beaten

Directions:
Mix ingredients in mixing bowl, stirring gently. Ready to use for tossed salad. Can be refrigerated for 3 weeks.

In my quest to copy the Cheddar Cheese Dressing from Calhoun's, I found this recipe on www.cooks.com. It tastes pretty good (maybe a little too much vinegar for my taste), but it still isn't Calhoun's!

SANTA FE CHICKEN

Ingredients:
1 large onion, chopped
1 to 2 T chopped seeded jalapeno pepper
1 garlic clove, minced (I'm married to an Italian - I put 4)
1 T olive oil
1 1/4 C reduced-sodium chicken broth (I used the regular and I used the whole can)
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 C uncooked long grain rice
4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
3/4 C shredded cheddar cheese
Minced fresh cilantro, optional (I put the cilantro in and cooked it with the rice instead of using as a garnish - it is too good to just use as a garnish!!!)

Directions:
In a large skillet, saute the onion, jalapeno and garlic in oil until tender. Add broth and tomatoes; bring to a boil. Stir in rice. Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10 minutes. Turn chicken; cook 5-10 minutes longer or until juices run clear.

Recipe shared by Darlene Renzzulla. She found it in Light & Tasty magazine and added her special touches.

BEEN DREAMIN' OF A WHITE CHILI?

Ingredients:
Six cans of Great Northern white beans (no one will know so don’t tell ‘em!)
5 nice-sized chicken breasts with the skin on (no nekkid ones please!)
¾ extra large white onion, chopped (nope, not a large one)
6 garlic cloves, chopped fine (don’t cheat and use the “stuff” in the jar!)
1 7 oz. can chopped mild green chilies
2 teaspoons ground cumin
2 teaspoons oregano
1/2 teaspoon cayenne pepper (be careful here!)
6 cups chicken stock (you get this for free from those not-so-nekkid chicken breasts!)
1 block of Monterey Jack cheese w/Jalapenos (if you’re the chicken, get the cheese without jalapenos!)
Optional (if you’re fussy and try to impress), you’ll need Sour cream, Salsa, and a few Tortilla Chips

Directions:
Wash your chicken like it ain’t had a bath in ten years. Scrub it hard! You’ll know when you’ve washed it enough when one of your family members has to make you stop.

Put chicken breasts in large saucepan. Add cold water near top and cook until done (about 15 minutes).

Now clean and clean and clean the sinks, counter, etc.!

Remove chicken from chicken stock and let cool on cutting board. We will be using the chicken stock so don’t discard! (If you do, you’ll be sorry!).

Remove skin from chicken and cut chicken into big strips or cubes.

In 6 qt. crock pot (Don’t have one that big? Get a new one!), add six cans of Great Northern White Beans, chicken stock from saucepan, and chicken strips. Dice your onion and garlic and add to crock pot. Add green chilies, 2 tablespoons of oregano, 2 tablespoons of cumin, one tablespoon pepper, 2 tablespoons of salt, ½ tablespoon of cayenne pepper.

Cook in crock pot on low for several hours (like 5! Like 7!) for a super, great and wonderful flavor.

One hour before serving, add one block of Monterey Jack Cheese w/Jalapenos by cutting in small pieces when adding to chili. Stir. Smells yummie, eh?

Add a dollop of salsa and sour cream on top when you serve. Top with two tortilla chips!

Recipe shared by Dawn (Liz) Holt. Isn't she a hoot???

WHITE CHOCOLATE CHEESECAKE

Ingredients:
1 Graham Cracker Crust (I buy premade crust and empty it into spring-form pan)
3 – 8 oz. Cream Cheese, softened
14 oz. Eagle Brand Condensed Milk
2 C White Chocolate Chips, melted
4 Eggs
1 tsp Vanilla

Directions:
Put premade crust in bottom of pan. Blend remaining ingredients well. Pour into crust and bake at 300° for 65 minutes. Cool on rack, chill and enjoy!

Recipe shared by Mary Panzegraf.

RED VELVET COOKIES

Ingredients:
1 box Duncan Hines Red Velvet Cake Mix
2 Eggs
1/2 C Oil

Directions:
Mix cake mix, eggs and oil together. This will make a cookie dough. Roll into balls and place on a lightly greased cooking sheet. Flatten down slightly (depending on thickness you desire). Bake at 375° until the tops crackle (about 7 minutes). Cool. Frost with cream cheese frosting.

I make them into sandwich cookies spreading the frosting between cookies. YUM! Beautiful at Christmas time!

QUICK CHICKEN & DUMPLINS

Ingredients:
Chicken (I use boneless breasts)
2 cans Cream of Chicken Soup
3/4 C Milk
1 T Lemon Pepper
2 C Bisquick
2/3 C Milk

Directions:
Boil chicken with favorite spices (sage, basil, oregano, rosemary, garlic, salt and pepper). Remove chicken from broth and shred. Add soup, milk, lemon pepper and chicken to broth. Bring to a boil. In separate bowl, mix milk and Bisquick. Drop small spoonfuls of mix into broth. Cook covered 5 minutes. Uncover and cook 5 more minutes.

I use very little salt as the soup adds salt. I also use boneless breasts and cook it in cans of chicken broth for flavor.

PLATE-LICKING ROAST

Ingredients:
1 Beef Roast (any cut)
1 pkg. Brown Gravy Mix
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. Good Seasons Italian Dressing Mix
1/2 C Water

Directions:
Place beef roast in crockpot. Mix the dried mixes together in a bowl and sprinkle over roast. Pour water around the roast. Cook on low 7-9 hours. Potatoes and baby carrots may be added to this midway.

Don't be surprised to find your family licking their plates.

WEIGHT WATCHERS PUMPKIN MUFFINS

Ingredients:
1 Spice Cake Mix
1 15 oz. can Pumpkin
Water

Directions:
Mix together cake mix and pumpkin with just enough water to make into muffin batter consistency. Scoop into muffin pan and bake at 350° for 20-25 minutes.

Don't let "Weight Watchers" scare you away - these are awesome muffins!

CHICKEN CASSEROLE (SICK & DEAD)

Ingredients:
2 large cans Swanson's White Chicken, drained
1 pkg. Stove Top Stuffing (chicken flavor)
1 can Cream of Chicken Soup
8 oz. Sour Cream
1 can Chicken Broth
1 stick Butter

Directions:
Melt butter in 9x13 casserole. Layer 2/3 of stuffing mix over butter. Layer chicken over the stuffing. In separate bowl, mix soup, sour cream, and broth. Pour over chicken. Add remaining stuffing mix on top. Bake at 350° for 30 minutes.

Recipe shared by Beverly Cawrse. Laura gave it the name "sick and dead casserole" because Beverly would make it to take to those who were sick or when someone had died.

GONZALES MEAT LOAF

Ingredients:
2 lbs. ground sirloin
3 large eggs, lightly beaten
1 C fine, dry breadcrumbs
4 garlic cloves, minced
1 medium-size red onion, chopped (I use Vidalia)
2 plum tomatoes, seeded and chopped
1 ½ C (6 oz) shredded Monterey Jack cheese
¼ to ½ C firmly packed brown sugar
½ C chopped fresh cilantro
¼ C Worcestershire sauce
2 T hot sauce
2 tsp salt
1 tsp pepper

Directions:
Combine all ingredients. I shape into 2 loaves and place in a 9 X 13 pan. (I like to spread ketchup on the top of the loaves.) Bake at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. (I like for it to be very charred around the edges) Let meat loaf stand 10 minutes before serving. Makes 6 to 8 servings.

Recipe shared by Amy Davis' Mom (Bunny)

CHICKEN ENCHILADAS

Ingredients:
1 lbs chicken breast, cut into 1" cubes
1/2 T oil
1 medium onion, chopped
2 cloves garlic, minced
1 small jalapeno pepper, chopped (optional)
1/2 C water
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground pepper
salt, to taste
1 1/2 C cheddar of monterey jack cheese, shredded
1 can enchilada sauce
8 6-inch flour tortillas

Directions:
Sautee chicken, onion, garlic, and jalapeno in skillet with oil. Add 1/2 C water to the pan when the chicken and onions begin to brown. Add the remaining spices, lower heat and simmer for 30 minutes or until chicken becomes tender enough to break up. (Additional water may need to be added as the chicken simmers.) Roll the chicken filling into flour tortilla shells along with a tablespoon of shredded cheese and place in a baking dish. Pour enchilada sauce over top and top with additional shredded cheese. Place in 400° oven for 6-8 minutes. Note: sour cream may be added to the chicken filling.

Recipe shared by Chad Benton.

CRAIG'S POTATO SALAD

Ingredients:
1 stalk celery, chopped
1/2 medium onion, chopped
3/4 lb bacon (or one pound), crumbled
3 eggs, boiled
3 lbs new potatoes, boiled
3 T fresh dill, chopped
1/2 jar Helmans Mayo (regular jar)
3 T French's Mustard (heaping)

Directions:
Cut potatoes and boil with skins on. Let cool. Mix with rest of ingredients. Hint: Helmans Mayo and French's Mustard are the key. Also - more dill may be added for flavor.

Recipe shared by Craig Huber.

BROCCOLI SLAW

Ingredients:
4 C broccoli flowerets, chopped
1 medium onion, chopped
1 C sunflower seeds
2 T bacon bits
1 C mayonnaise
1/2 C sugar
2 T vinegar

Directions:
Cut and mix together broccoli and onion. Add sunflower seeds and bacon bits. In separate bowl, mix mayonnaise, sugar and vinegar. Pour over broccoli mixture. Refrigerate.

HOT CHICKEN SALAD CASSEROLE

Ingredients:
2 C cooked chicken, diced
2 C celery, chopped
1/2 C slivered almonds
1/2 T salt
4 green onions
2 tsp fresh lemon juice
1 C mayonnaise
1 C grated cheddar cheese
1 C potato chips, crushed

Directions:
Mix all ingredients except cheese and chips. Put in a buttered casserole dish. Combine potato chips and cheese. Sprinkle on top. Bake uncovered for 20 minutes at 375°.

Recipe shared by my Mom (Nana), Hazel.

KIM'S SPECIAL MACARONI SALAD

Ingredients:
Macaroni, cooked according to directions
Tomatoes, chopped
Cucumbers, chopped
Green peppers, chopped
Onion, chopped
Boiled eggs, chopped
Sweet relish, to taste
Dill relish, to taste
Shoepeg corn (can), drained
Mayonnaise, to taste

Directions:
Mix well and chill.

Recipe shared by Kim Caldwell.

RED VELVET CAKE

Ingredients:
2 1/2 C plain flour, sifted
2 C sugar
1 1/2 C oil
1 C buttermilk
1 bottle red food coloring (small)
1 tsp cocoa
2 eggs
1 tsp vinegar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
ICING
1 box powdered sugar
1 stick butter or margarine
8 oz cream cheese
1 tsp vanilla

Directions:
Cream together sugar and oil in large mixing bowl. Add eggs. In small bowl, mix vinegar, food coloring, and cocoa. Pour into large mixing bowl. Blend together, alternating with flour and buttermilk. Add soda, salt and vanilla. Mix well. Pour into 3 8" greased and floured pans. Bake at 350° for 20-25 minutes.
ICING:
Soften butter and cream cheese. When soft, mix with powdered sugar and vanilla.

Recipe shared by Jason's Mom, Cindy. This is absolutely the best Red Velvet Cake I have ever tried! It is so moist!

MOO COW CAKE

Ingredients:
1 chocolate cake mix
1 can sweetened condensed milk
1 jar caramel topping
16 oz Cool Whip®

Directions:
Bake cake according to directions on box, in a 9x13 pan. While cake is still hot; poke holes with fork. Pour condensed milk over cake. Cool. Pour caramel topping over top. Cover with cool whip.

Recipe shared by my Mom (Nana), Hazel. She loved to make this to take to church socials and friends' houses ~ I think mainly because she liked the name!

CHOCOLATE LUSH

Ingredients:
FIRST LAYER
1 C flour
3/4 C chopped nuts
1 stick margarine
SECOND LAYER
8 oz cream cheese
8 oz Cool Whip®
1 C confectioner's sugar
THIRD LAYER
2 small packages instant chocolate pudding, or flavor desired
3 C milk
FOURTH LAYER
Cool Whip®
nuts

Directions:
Mix first layer ingredients and pat into a 9x13 inch pan. Bake at 350° for 20 minutes (until brown). Cool. Mix second layer ingredients over cooled crust. Mix third layer ingredients and layer over second layer. Top with fourth layer (cool whip and nuts).

Recipe shared by my Mom (Nana), Hazel.

BROWNIES A LA MODE WITH CHOCOLATE PECAN PRALINE SAUCE

Ingredients:
1 box Duncan Hines Double Chocolate Brownie Mix (prepared in 9x13)
1 stick Butter or Margarine
1/2 C Semisweet Chocolate Chips
1 C Light Brown Sugar
3 T Light Karo Syrup
dash Salt
1 C Evaporated Milk
1/2 C Pecans, chopped
1 tsp Vanilla
1 gallon Vanilla Ice Cream
1 container Cool Whip®

Directions:
Melt butter and chocolate chips, stirring well until blended. Add brown sugar and Karo syrup. Blend well. Add salt. Let sauce boil 5 minutes. Add in order blending well after each: evaporated milk, pecans, vanilla. Stir well. Let boil 1 minute. Cool slightly. Place brownie in bowl, then sauce, then ice cream.

Recipe shared by Becky Braden.

BROWNIE PIZZA

Ingredients:
1 recipe White Lily Chewy Fudge Brownies
1 package M&Ms® or Reece's Pieces
1 C white chocolate chips or peanut butter chips

Directions:
Preheat oven to 350°. Grease a 12-inch pizza pan. Prepare brownie mix according to instructions and add 1/2 cup of M&Ms or Reese's Pieces. Spread evenly on prepared pizza pan. Bake at 350° for 15-18 minutes or until a toothpick inserted is almost clean when removed. Immediately after removing from oven, press the remaining candies on top of the brownie. Melt the chips in the microwave on medium (50% power) for about 30 seconds. Stir and spoon into a plastic sandwich bag. Cut corner of bag and drizzle over the pizza. Slice into wedges and serve when completely cooled.

LEMON CRISP COOKIES

Ingredients:
1 package lemon cake mix
1 C Rice Krispies®
1/2 C margarine, melted
1 egg, beaten
1 tsp lemon peel, grated

Directions:
In a large bowl, combine all ingredients until well mixed (dough will be crumbly). Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely.

CHOCOLATE PRALINE CAKE

Ingredients:
1 stick butter
1 C brown sugar
1 C chopped pecans
1 chocolate cake mix

Directions:
Melt stick of butter in 9x13 pan in oven. Add brown sugar and pecans. In separate bowl, mix cake mix as directed. Pour in pan on top of pecan mixture. Bake at 350° for 30 minutes.

TACO SOUP

Ingredients:
1 1/2 lbs ground chuck, browned, drained
1 can kidney beans
1 can pinto beans (large can)
1 can mexican corn
1 can yellow hominy
1 can green chili peppers (small can), chopped
3 cans tomatoes (mexican flavor, if available)
1 onion, chopped
1 package taco seasoning mix
1 package ranch salad dressing

Directions:
Brown ground chuck and drain. Add remaining ingredients (do not drain canned items). Simmer for 30 minutes. Serve with tortillas, cheese, sour cream, etc.

Recipe shared by Kim Caldwell.

ZUCCHINI MARIANE

Ingredients:
3 zucchini, quartered
3 tomatoes, quartered
1 medium onion, chopped
1/2 green pepper, chopped
1 tsp oregano
1/2 tsp basil
3/4 tsp garlic salt
1/2 tsp pepper
8 oz Parmesan cheese (or more to taste)
8 oz mozzarella cheese

Directions:

Mix all in 2 quart casserole. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350°. Add mozzarella cheese. Bake an additional 15 minutes.

Recipe shared by Debby Jo Buschermohle.

RED LOBSTER CHICKEN FAJITA SOUP

Ingredients:
4 chicken breasts
1/2 C onion, chopped
1 tp minced garlic
1 envelope fajita seasoning mix
2 cans chicken broth
1 can cream of chicken soup
1 can rotelle
2 C milk
1 bag tortilla chips
2 C shredded cheddar cheese

Directions:
In a non stick skillet over medium heat cook together the chicken, onions and garlic. Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot. Add the chicken and the envelope of fajita mix. Toss to coat the chicken. Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking. Break up tortilla chips into largish pieces to make 2 cups. Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls. Ladle on the soup and offer more chips and cheese at the table if you wish.

CALZONES

Ingredients:
1 Pillsbury french loaf
12 slices ham
2 C mozzarella cheese, shredded
5 slices provolone cheese
1 egg, beaten

Directions:
Roll out french loaf into a rectangle. Place ham slices on top, provolone, then mozzarella. Roll from bottom up and tuck sides underneath. Brush top with beaten egg. Bake at 350° for 35-40 minutes on a cookie sheet. Let cool before cutting.

HOT SPINACH DIP

Ingredients:
1/4 tsp salt
1/4 tsp pepper
3 tsp onion, chopped
1 C sour cream
1 C cream cheese, softened
1 C cheddar cheese, shredded
1 garlic clove, crushed
10 oz frozen chopped spinach
1 tsp prepared brown mustard
1 C monterey jack cheese, shredded

Directions:
In a large bowl, combine spinach (thawed and squeezed dry) and remaining ingredients. Micro-cook on high for 2 minutes. Stir, then continue for 2 minutes. Stir again and cook for 1 minute.
***Can put all ingredients into crock pot and cook until melted***

Recipe shared by Chad Benton.

HOT PIZZA DIP

Ingredients:
8 oz cream cheese, softened
1 tsp Italian seasoning
1 C shredded mozzarella cheese
3/4 C Parmesan cheese
8 oz pizza sauce
2 T chopped green bell pepper
2 T scallions, thinly sliced
Bread Sticks or Tortilla Chips

Directions:
In mixing bowl, beat cream cheese and Italian seasoning. Spread in ungreased 9" microwave-safe pie plate. Combine mozzarella and Parmesan cheese. Sprinkle half over cream cheese. Top with pizza sauce, remaining cheese mixture, green pepper and onion. Microwave, uncovered, on HIGH for 3-4 minutes or until cheese is almost melted, rotating a half turn several times. Let stand for 1-2 minutes. Serve with bread sticks or tortilla chips.

HAM ROLLS

Ingredients:
2 packages dinner rolls
1 lb deli-sliced ham
1/2 lb mozzarella cheese, sliced
2 tsp minced onion flakes
1 stick margarine
1 1/2 tsp dry mustard
1 1/2 tsp poppy seeds
1/2 tsp worcestershire sauce

Directions:
Slice tops off of entire package of rolls. Layer ham, then cheese on bottom in tray and put top back on. Mix melted margarine and remaining ingredients and pour over rolls. Cover with foil. Bake at 350° until cheese is melted (25-30 minutes) or freeze. When cooked, slice along lines of rolls (electric knife works well).

Recipe shared by Laurie Kinzer.

FRENCH PECAN PIE

Ingredients:
22 Ritz Crackers, Chopped
3 Egg whites
1 C Sugar
2 C Pecans, Broken
1 tsp Vanilla
1/2 pint whipped cream (sweetened with 1 tsp sugar)

Directions:
Beat egg whites to stiff. Add sugar, pecans, vanilla and ritz crackers. Bake at 350 in greased pie pan for 25 to 30 minutes. Serve with Cool Whip on the side or on top.

*Leslie's Notes: With the pecans and Ritz crackers - instead of breaking them up, I put them in my food processor and finely chop. I also use 2 cups of pecans.

Recipe shared by my cousin's wife, Leslie Tipton.

CINNAMON PECANS

Ingredients:
1/4 C evaporated milk
1 C sugar
1/2 tsp cinnamon
2 T water
1/4 tsp vanilla
3 C pecan halves

Directions:
Combine all ingredients except pecans in a pot and cook over medium heat until sugar has dissolved. Add pecans and continue to cook until pecans are completely sugared with no syrup left in the pot. Spread on waxed paper and let cool. If any stick together break them apart before they cool.

A favorite in our house that is requested by Darlene time and time again! (love ya, Darlene!)

OREO BALLS

1 package Oreo cookies, crushed
1 8 oz. package cream cheese, softened
Almond bark

Mix together crushed Oreos and cream cheese. Roll into balls and place in freezer til firm. Melt almond bark and dip cookie balls into bark. Place on wax paper to dry.

TWICE BAKED POTATO CASSEROLE

Ingredients:
6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 lb sliced bacon, cooked and crumbled
3 C (24 ounces) sour cream
2 C (8 ounces) shredded mozzarella cheese
2 C (8 ounces) shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9x2 baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with onions. Yield: 6-8 servings.

Recipe found in Taste of Home magazine.

TATER TOT SOUP

Mix the following together in a soup pot or Dutch oven:

1 pkg. Hash browns or Tater Tots (30-32 ounces)
1 can chicken broth
1 can water
2 medium onions, chopped

Bring the above to a boil.

Mix together:
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
2 cans Milk

Add to the potato mixture and continue to cook until it appears done (I cooked it for about 30 more minutes)

I serve it with Bacon pieces (I bought the kind already cooked) and Sharp Cheddar Cheese on top.

Recipe shared by Amy Davis.

ORANGE JUICE CAKE

Cake:
1 box yellow cake mix (Duncan Hines Classic)
1 box instant vanilla pudding
4 eggs
1 cup orange juice
½ cup oil

Mix together and bake in a bundt pan at 325° for 35-45 minutes.

Glaze:
1 cup sugar
1 stick butter
½ cup orange juice

Mix together in a saucepan and bring to a boil. Turn down slightly and boil 2 minutes. Pour over cake while still in bundt. Let it set for 30 minutes (if possible).

Recipe shared by Betsy Brown and is a recipe of her mother's, Reba Brown.

ETA: On January 12, 2008, Ms. Reba Brown passed away after a 4 year battle with lung cancer. She will be fondly remembered everytime I make this cake!

LAND OF NOD CINNAMON ROLLS

Butter (generously) a large bundt pan or a really large casserole dish with high sides. Put in 24 frozen dough balls (buy the frozen rolls).

On top, dump:
1/2 C melted butter
1/4 small pkg vanilla instant pudding powder (do not make it, just dump the powder on top)
1 C brown sugar
2 T cinnamon (more or less to taste)
1/2 C raisins and/or nuts (optional)

Now just set the whole pan in the oven to let the rolls raise, and the next morning, turn the oven on and bake the rolls for @ 25 minutes at 350.

The ones on the top and the outside will be firm and more like regular rolls, and the ones on the inside/middle will be gooey and soft so everybody gets what they want from this recipe, and you only have to dirty one entire pan for this recipe!

REINDEER FOOD

Ingredients:

4 C Rice Chex

2 C Cheerios

2 C Peanuts

2 C Pretzels

2 C M&Ms

13 Squares Almond Bark

Directions:

Combine ingredients and add melted almond bark and stir. Spread onto wax paper. Once hardened, break into bite size pieces.