Tater Tot Casserole

1 lb. ground beef

½ c. chopped onion

4 c. frozen tater tots

1 can Cream of Celery soup (or any cream soup)

¼ t. garlic powder

Directions:

Brown ground beef and onions; drain; add garlic powder. Put meat and onion mixture into a shallow 2 quart baking dish. Cover meat with undiluted creamed soup. Top with a single layer of tater tots.

Bake at 375° for 45 minutes.

Eggnog French Toast

By: Desireé Johnson

2 eggs, slightly  beaten

1 c. eggnog

2 ½ t. ground cinnamon

½ t. pumpkin pie spice

slices of bread (white or wheat)

Directions:

Whisk the eggs, eggnog, cinnamon, and pumpkin pie spice together in a bowl until it's well blended. Pour the mixture into a shallow dish that's wide enough for dipping in slices of bread. Dip one slice of bread into the egg mixture one at a time and cook on a hot skillet browning both sides.

(In this photo I used wheat bread.)

Fry Sauce

⅓ c. ketchup

⅔ c. mayonnaise

Directions:

Put ingredients in a small bowl and mix 2 ingredients together.

Red Robin Style Fry Sauce

½ c. mayonnaise

¼ c. BBQ sauce

Directions:

Put ingredients in a small bowl and mix 2 ingredients together.

Maple Butter

½ c. softened butter

¼ c. maple syrup

Directions:

Mix butter and maple syrup with electric mixer until blended.

Servings:

About ¾ cup.

Quick Cinnamon Butter

4 T. softened butter

2 t. ground cinnamon

2 T. powdered sugar

 

Directions:
Blend all ingredients; chill until serving time.

 

Servings:
Makes about 6 tablespoons.

Cinnamon Butter

1 c. butter, softened

2 oz. sugar

2 oz. brown sugar

4 t. ground cinnamon

 

Directions:
Mix and beat all ingredients listed, together, until smooth. Cover and refrigerate over night.

Cinnamon Butter (Texas Roadhouse style)

1 c. butter, softened

⅓ c. sweetened condensed milk, chilled

½ t. corn syrup

¾ - 1 t. cinnamon, to taste

 

Directions:
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Raspberry Butter

¼ lb. (1 stick) unsalted butter, room temperature

½  c. good raspberry preserves

⅛ t. kosher salt

Directions:

Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.

Vanilla Chex Mix

By: Melanie King

1 bag semisweet chocolate chips

3 c. Corn Chex cereal

3 c. Rice Chex cereal

3 c. Wheat Chex cereal

2 c. salted dry-roasted peanuts

2 – 3 c. small pretzel twists

2 c. mini marshmallows

1 pkg. vanilla-flavored candy coating (almond bark/ambrosia)

Directions:

Place chocolate chips in freezer to chill. Mix cereals, peanuts, pretzels, and marshmallows in large bowl; set aside. Microwave candy coating in large uncovered microwaveable bowl on high for 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds more or until coating can be stirred smooth. Gently and quickly pour coating onto cereal mixture and fold in until evenly coated. Stir in chilled chocolate chips. Spread on waxed paper; cool completely. Break into chunks. Store in airtight container in fridge.

Servings:

20.

Pretzel Hugs

By: Melanie King

mini pretzel twists
Hershey's Hugs or Kisses
m&m's

Directions:
Set out mini pretzel twists on a cookie sheet. Place Hershey’s Hug or Kiss on each pretzel. 
Bake at 170° for 3 - 4 minutes, or until chocolate is soft. 
Remove from the oven. Press an m&m into the center of each Hug or Kiss. 
Cool (best to cool them in the fridge). 

Note:
You can do the same thing with Rolos and pecans.

Melanie’s Peanut Butter Cups

By: Melanie King

4 large graham crackers

1 c. peanut butter

1¾ c. powdered sugar

½ c. butter or margarine

1 large chocolate bar or ½ bag chocolate chips

Directions:

Crush graham crackers. Set aside. In large saucepan, melt butter over low heat. Remove from heat. Blend in crushed graham crackers, peanut butter, and powdered sugar until completely mixed. Press into 8x8 pan. Melt chocolate in microwave; spread over peanut butter mixture. Let cool; cut into bars.

Indoor S’mores

By: Melanie King

8 c. graham cracker cereal

6 c. mini marshmallows

1½ c. milk chocolate chips

5 T. butter or margarine, cut into pieces

¼ c. light corn syrup

1 tsp. vanilla extract

Directions:

Grease 9″ x 13″ pan. Pour cereal into large bowl. Heat 5 c. of the marshmallows, chocolate chips, butter, and corn syrup in a medium, heavy duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract. Pour marshmallow mixture over cereal; stir until well coated. Stir in the remaining marshmallows. Press mixture into the prepared pan. Refrigerate for 1 hour or until firm. Cut into bars. 

Servings:

24 bars.

 

Frozen Lemonade Squares

By: Melanie King

18 squares graham crackers, finely crushed (about 1¼ c. crumbs)

⅓ c. margarine or butter, melted

1 qt. (4 c.) frozen vanilla yogurt, softened

1 (6 oz.) can frozen lemonade concentrate, thawed

½ c. thawed whipped topping

Directions:

Mix graham cracker crumbs and margarine. Press firmly onto bottom of 9x9 pan. Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust. Freeze 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, if desired. Store leftover dessert in freezer.

Easy Southern Banana Pudding

By: Melanie King

3 c. cold milk

2 small pkg. vanilla pudding & pie filling

30 Nilla Wafers

3 medium bananas, sliced

8 oz. whipped topping

Directions:

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Arrange half of wafers on bottom and up side of 2 quart serving bowl; top with layers of half of each of banana slices and pudding. Repeat all layers. Cover with whipped topping. Refrigerate 3 hours.

Chocolate, Strawberry & Cookie Parfaits

By: Melanie King

 

2 c. cold milk

1 small pkg. chocolate pudding (I like to double the pudding and the milk)

1 c. sliced strawberries

6 Oreos, coarsely chopped

¼ c. whipped topping

Directions:

Add milk to dry pudding mix in medium bowl. Beat for 2 minutes or until well blended. Refrigerate for 5 minutes. Spoon ⅓ of pudding into dessert cups. Top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with remaining pudding and whipped topping. Place whole strawberry on top.

Servings:

4

Chocolate Scotcheroos

By: Melanie King

1 c. sugar

1 c. light corn syrup

1 c. peanut butter

6 c. Rice Krispies cereal

1 c. chocolate chips

1 c. butterscotch chips 

Directions:

In saucepan, combine sugar and corn syrup. Bring it to a rolling boil. Remove it from the heat and stir in peanut the butter. Mix in cereal. Press mixture into a butter 9″ x 13″ pan. In a glass bowl, melt butterscotch and chocolate chips in the microwave then spread it over the top. Chill until set, and then cut into bars.

Honey Cookies

By: Melanie King

These are great for anyone who is lactose intolerant since there’s no butter. They taste like soft, moist Snickerdoodles.

⅔ c. oil

1 c. sugar

¼ c. honey

1 egg

1 t. vanilla

2 ¼ c. flour

2 t. baking soda

1 t. salt

1 t. cinnamon
cinnamon sugar

Directions:

In a bowl mix oil, sugar and honey together. Then stir in egg and vanilla. In a separate bowl mix flower, baking soda, salt and cinnamon together then add it to the wet ingredients and mix it well. Roll into balls. Roll each ball in a bowl of cinnamon sugar.

Bake at 350° for 9 - 10 minutes.

Chocolate Chip Cookie S’mores

By: Melanie King

chocolate chip cookies

marshmallows

milk chocolate chips

crushed graham crackers

tin foil

Directions:

Place cookie on a piece of tin foil. Stack marshmallows, chocolate chips, and lots of graham cracker crumbs on cookie. Top it with another cookie. Wrap with the tin foil. Place it on a BBQ grill for about 2 – 5 minutes.

Meat & Potato Casserole

By: Lindsay Jacobsen

From: Melanie King

3 – 4 c. thinly sliced, peeled potatoes

2 T. butter or margarine, melted

½ t. salt

1 lb. ground beef

1 pkg. frozen corn, thawed, or 1 can corn

1 can cream of celery soup

1 T. chopped onion

⅓ c. milk

¼ t. garlic powder

⅛ t. pepper
1 c. shredded cheddar cheese, divided in half

Directions:

Toss the potatoes with the butter and salt. Arrange them on the bottom and up the sides of greased baking dish.

Bake uncovered at 400° for 25 to 30 minutes, or until potatoes are almost tender. 
Meanwhile, in skillet, brown beef and then drain it. Sprinkle the beef and corn over the potatoes. Combine the soup, milk, garlic powder, pepper, onion, and ½ c. of the cheese. Pour it over the beef mixture.

Bake at 400°, uncovered, for 20 minutes, or until vegetables are tender. 
Remove from oven and top with the remaining cheese. Return it to the oven for 2 - 3 minutes more to melt the cheese.

Connecticut Beef Supper

From: Melanie King

By: Lindsay Jacobsen

1 lb. hamburger

4 large potatoes, thinly sliced
2 large onions, sliced

1 can cream of mushroom soup
1¼ c. milk

1 c. sour cream

½ t. pepper
1 t. salt

1 c. shredded cheddar cheese

1¼ c. crushed Wheaties or Corn Flakes

Directions:

Brown the hamburger in a skillet then add the onion and cook it until onion is transparent. Pour the meat mixture into an ungreased 9" x 13" baking dish and arrange potato slices on top of the meat. Stir together the soup, sour cream, milk, salt and pepper. Pour mixture over the potatoes. Sprinkle the top with cheese and cereal. 

Bake at 350° uncovered 1½ hours or until potatoes are tender.

Banana Nut Bread

From: Melanie King

By: Janette J. Mackay

Bread:

¾ c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 c. sugar
2 eggs
1½ c. mashed bananas (about 4 medium)
½ tsp. vanilla extract
3 c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
2 c. chopped pecans, divided

Orange Glaze:

1 c. confectioners sugar
3 T. orange juice
1 t. grated orange peel

Directions:

In large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to creamed mixture. Fold in 1 c. pecans. Transfer to two greased 8x4x2 loaf pans. Sprinkle with remaining pecans. 

Bake at 350° for 1 to  1 ¼ hours or until toothpick inserted near center comes out clean. 
In small bowl, whisk glaze ingredients; drizzle over loaves. Cool for 10 min. before removing from pans to wire racks.

Servings:

2 loaves.

Page 18 (Chicken Divan)

By: Emily Jensen

2 (10 oz.) pkgs. frozen broccoli

2 c. sliced cooked chicken

3 – 4 medium potatoes, cooked and cubed

2 cans cream of chicken soup

1 c. mayonnaise or salad dressing

1 t. lemon juice

½ t. curry powder

½ c. grated cheese

½ c. soft bread crumbs

1 T. butter, melted

Directions:

Cook the broccoli. Arrange it in a greased baking dish. Place the chicken and potatoes on top. Combine the soup, mayonnaise, lemon juice, and curry powder together then pour it over the top of the chicken. Sprinkle cheese on the top. Combine crumbs and butter together and sprinkle it on top.

Bake at 350° for 25 to 30 minutes, or till heated through.

Dump Cake

By: Emily Jensen

1 (20 oz.) can crushed pineapple

1 (21 oz.) can cherry pie filling

1 yellow cake mix

1 cube of butter

Directions:

Pour crushed pineapple in baking pan. Pour pie filling over; sprinkle cake mix evenly over pie filling. Dot top with butter.

Bake at 350° for 50 minutes.

Moist Carrot Cake

By: Melanie King

1 c. cooking oil

2 c. sugar

3 eggs, well beaten

2 c. grated carrots

Small can crushed pineapple

3 c. flour

1 tsp. cinnamon

1 t. baking soda

1½ c. chopped nuts

1½ c. raisins

1 tsp. vanilla

Directions:

Combine oil and sugar until well mixed. Add eggs, carrots, and pineapple. Sift together flour, cinnamon, and soda twice; stir into batter and blend well. Stir in vanilla, nuts, and raisins until all ingredients are moistened and blended. Spread batter in well-greased 9″ x 13″ pan.

Bake at 350° for 45 - 50 minutes, or until center springs back when lightly touched. 
Cool before frosting with cream cheese frosting.

Éclair Cake

By: Emily Jensen

Chocolate Frosting Ingredients:

1½ c. powdered sugar

½ cube margarine

3 T. hot milk

3 T. cocoa

Chocolate Frosting Directions:
Mix all ingredients together.

Cake Ingredients: 

2 sm. pkgs. french vanilla instant pudding
3½ c. milk
8 oz. whipped topping
graham crackers

Cake Directions:
Line 9″ x 13″ pan with graham crackers (not crushed).

Mix pudding with milk. Stir inwhipped topping and spread on graham crackers. Top with another layer of graham crackers and spread on chocolate frosting. Put in fridge overnight to soften crackers and make them cake-like.

Banana Split Cake

By: Melanie King

1½ c. graham cracker crumbs

1¼ c. sugar, divided

½ c. butter, melted

2 pkg. (8 oz. each) cream cheese, softened

1 can (20 oz.) crushed pineapple, drained

6 medium bananas, divided

2 c. cold milk

2 pkg. (4 serving size each) vanilla pudding

2 c. thawed whipped topping, divided

Chopped pecans (optional)

Directions:

Mix crumbs, ¼ c. sugar, and butter; press into bottom of 9x13 pan. Freeze 10 minutes. Beat cream cheese and remaining 1 c. sugar in bowl with mixer until well blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 bananas; arrange over pineapple.

Pour milk into large bowl. Add dry pudding mixes. Beat 2 minutes or until well blended. Stir in 1 c. whipped topping; spread over banana layer in pan. Top with remaining whipped topping; sprinkle with pecans. Refrigerate 5 hours. Just before serving, slice remaining bananas; arrange over dessert.

Servings:

24 servings. (Works well halved in 8″ x 8″ dish).

Apple Cake

By: DeAnn Clark

4 c. chopped apples, raw

2 c. sugar; pour over apples and let stand until juicy

Add:

2 c. flour

2 t. baking soda

2 t. cinnamon

½ t. salt

2 eggs

1 c. raisins (simmer in water for a few minutes to plump)

Directions:

Bake at 350° for about 40 minutes. Frost with cream cheese frosting.

Parmesan Knots

By: Melanie King

½ c. vegetable oil

¼ c. grated Parmesan cheese

1 ½ t. dried parsley flakes

1 ½ t. dried oregano

1 t. garlic powder

Dash pepper

3 cans original flakey refrigerate buttermilk biscuits

Directions:

In small bowl, combine oil, cheese, parsley, oregano, garlic powder, and pepper. Set aside. Cut each biscuit in half. Roll each portion into 6” rope. Tie in loose knot. Place on greased cookie sheet. (I also will just roll all the biscuits into ropes and twist two of them together to make a twist instead of a knot—it’s easier). 

Bake at 450° for 5 to 8 minutes until golden brown; immediately brush with mixture.

Melanie's Homemade Waffles

By: Melanie King

1 ⅓ c. flour

2 t. baking powder

2 eggs

1 c. milk

½ t. salt

1 t. sugar

¼ c. butter or margarine, melted

Directions:

Mix flour, salt, and baking powder. In separate mixing bowl, beat eggs; add sugar and butter. Mix well. Add milk alternately with dry ingredients to egg mixture. Bake in hot waffle iron.