English Wassail

1 (12 oz.) can lemonade concentrate
1 (12 oz.) can orange juice concentrate
2 c. sugar
1 ½ gallons water
1 T. whole cloves
2 cinnamon sticks

Directions:
Place ingredients in large pot and bring to a boil. Lower heat and simmer for 1 hour.

French Toast Sandwich

By: Desireé Johnson

2 eggs

¼ c. milk
6 slices of Texas toast
3 slices turkey lunch meat
3 slices ham lunch meat

dash powdered sugar

Directions:
Whisk the eggs and milk together in a shallow bowl. Dip each slice of bread into the egg mixture and cook it on medium-high heat on a griddle or on the stove top. Meanwhile, warm the lunch meat slices till golden brown on a griddle or on the stove top. When the meat is warmed and the french toast is done assemble a sandwich by placing 1 slice of turkey and 1 slice of ham lunch meats in between 2 slices of french toast. Garnish with a dash of powdered sugar of the top.

Servings:
Makes 3 sandwiches.

Note:
Bacon is also really good in this sandwich.

Sweet Potato and Craisin Muffin Tops (cookies)

 By: Mandee Jacob

2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon nutmeg
2 eggs
1 cup packed brown sugar
½ cup butter (softened)
2 teaspoons vanilla
1 cup cooked and mashed sweet potato (about 1 medium sized sweet potato)
1 package dried cranberries.

Directions:
Wash and peel sweet potato. Cut into cubes and boil it in water until it's tender, then drain. Place the cubes in stand mixer (or a bowl and use a hand mixer) and mash them until they are smooth. Set them aside. In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set it aside. In a medium bowl, whisk together the eggs and brown sugar until thick and pale. Carefully whisk in the butter, vanilla and sweet potato mash. Add the sweet potato mixture to the dry mixture and blend it just until the dry ingredients are incorporated in. You may find that you’ll need to add more flour. If so, add a little at a time while mixing until the batter reaches the same consistency as muffin batter. Fold in the craisins.
Spray baking sheets with non-stick spray. Spoon the dough by tablespoonful (I use a small cookie/ice cream scoop to get a uniform shape and size) onto the baking sheets, about 1.5″ to 2″ apart.
Bake at 350° for 12 - 15 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Allow the  muffins to cool on the baking sheet for a few minutes, then remove them and place them on a wire rack to finish cooling. Store in a sealed container for up to 5 days. If stacking, separate layers with wax or parchment paper because the tops will become sticky just like muffins.

No-Bake Pumpkin Cheesecake

By: Mandee Jacob

1 pie crust (I used a store-bought Pillsbury crust. You could also use a graham cracker crust or make your own).

Ingredients Filling:

1 (8 oz.) pkg. cream cheese (softened)

½ cup plain non-fat greek yogurt

½ cup packed brown sugar

1 cup pumpkin puree

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

½ teaspoon vanilla extract

Topping Ingredients:

3 tablespoons butter (room temp, but not melted)

¼ cup brown sugar

1/2 teaspoon vanilla extract

1/3 cup oatmeal

¼ teaspoon cinnamon

Dash of nutmeg

Dash of ground cloves

Dash of ginger

Directions:

If your using a pastry crust, bake it according to the directions on the package. 

Beat all of the filling ingredients together until it's smooth. Pour the batter into the pie crust and spread it out evenly.

Mix all of the topping ingredients together, it should be mostly dry and crumbly. Do not melt the butter or it will be too wet and difficult to spread. Top the pie with the crumble mixture. Place it in freezer to set up, takes about 3-4 hours, or overnight.

The Easiest Apple Pie You’ll Ever Make!

By: Mandee Jacob

1 pie crust (I used a store-bought Pillsbury crust. You could also use a store bought graham cracker crust or a homemade crust).

Filling Ingredients:

3 - 4 small to medium sized apples (I used cameo)

½ lemon

Topping Ingredients:

3 tablespoons butter (room temp, but not melted)

¼ cup brown sugar

1/2 teaspoon vanilla extract

1/3 cup oatmeal

¼ teaspoon cinnamon

Dash of nutmeg

Directions: 

Core and slice the apples into thin wedges. I left the skins on. Place the apple slices in a bowl. Zest and juice your lemon half and pour the fresh zest and juice over the apples, stirring them around to coat them. Allow the apples to soak while you prepare the topping. You could use a whole lemon if you’re using sweeter apples, or if you really like the tartness. (I chose not to add any other spices or flavoring to my apple filling because the apples are flavorful enough on their own and I did not want to compromise that.) Top the pie with the crumble mixture

Bake at 375° for 20 minutes, or until the apples are tender and the crust is golden brown. Delicious served with gourmet vanilla bean ice cream, or a homemade vanilla ice cream.

Easy Turtles

By: Desireé Johnson

Have equal amounts of each of the following ingredients:
pretzles
rolos
pecans

Directions:
Spread the pretzels out on a cookie sheet. Place one Rolo on top of each pretzel.
Bake at 350° for 2 - 4 minutes or until the Rolos are soft.
Remove the Rolo-pretzels from the oven and place 1 pecan on top of each Rolo-pretzel then press it down gently so the Rolo squishes out around the pecan and into the pretzel. Cool them in the refrigerator until the Rolos are not gooey anymore; takes about 15 minutes.

Bacon Infused Garlic Cheese Burger

By: Desireé Johnson & Michelle Lindsey

1 lb. ground beef
6 strips bacon
¼ t. minced garlic
1 T. dried minced onion flakes
cheddar cheese (3 - 2" x 2" thick slices)

Directions:
Cut the strips bacon into ½" pieces and cook them until they are crispy, but not burned. In a bowl mix together the ground beef, cooked bacon, garlic and onion flakes together. Divide the ground beef in thirds. Form each third of ground beef in to extra big flat patties and place one of the slices of cheese in the center. Fold the edges of the beef up and over the cheese and re-form the patty around the cheese, being sure to seal in the cheese. Cook the patty in a skillet until it's cooked through. Serve in a hamburger bun with your favorite condiments, lettuce and pickles.

Servings:
Makes 3 thick hamburger patties.

Note:
For cooking this on a grill leave the cheese out of the patty and chop the bacon pieces up into finer smaller pieces so the patty holds together better.

Amazing Tuna Melts

By: Desireé Johnson

Tuna Mix Ingredients:
2 cans tuna in water, drained
1½ t. dried onion flakes
1½ t. dill weed
10 pickles, diced
½ celery stalk, diced
4 T. lite mayonnaise
1 t. mustard

Tuna Mix Directions:
Drain the tuna and put it in a bowl. Dice the pickles and celery. Add all of the ingredients it to the bowl of tuna mixing it together well.

Other Ingredients:
whole wheat bread
cheddar cheese, sliced
I Can't Believe It's Not Butter spray

Directions:
Butter one side of the bread slices. Spread the Tuna mix on a slice of buttered bread (buttered side out) and add a slice of cheese then place another piece of buttered bread on top (buttered side out). Fry it in a frying pan on medium-medium high heat till the bread is golden brown and the cheese is melted.

BBQ Pineapple Skewers

By: Desireé Johnson

fresh pineapple*
cinnamon & sugar
bamboo skewer sticks

Directions:
Prepare and heat your barbecue grill. Meanwhile, cut the pineapple into 1” cubes.* Put the pineapple onto the skewer stick. Season it to taste with the cinnamon & sugar. Place the skewers on and grill and cook them until they are heated through.
*Canned pineapple may be used instead.

BBQ Garlic Chicken Skewers

By: Desireé Johnson

chicken, skinless and boneless
green bell pepper
red onion
garlic seasoning
bamboo skewer sticks

Directions:
Prepare and heat your barbecue grill. Meanwhile, cut the chicken into 1" cubes. Cut the green bell pepper and the red onion into 1" squares (or as close as you can). Start putting the chicken, peppers and onions onto the skewer stick, being sure to have 1 pepper and 1 onion in between each piece of chicken, and have 1 pepper or onion at each end of the skewer. Season it to taste with the garlic seasoning. Lightly grease the rack of the barbecue grill then place the skewers on, and grill them until the chicken is cooked all of the way through.

Swedish Meatballs

By: Jeannie Kuhn

Meatball Ingredients:
1 lb. ground beef
½ c. minced onions
1 T. snipped parsley
⅛ t. pepper
1 egg
½ lb. lean ground pork
¼ c. dry bread or cracker crumbs
2 t. salt
1 t. Worcestershire sauce
½ c. milk

Meatball Directions:
Mix all of the ingredient together thoroughly. Refrigerate the mixture for 2 hours. Once it’s chilled shape the mixture into balls. In a large skillet slowly brown the meatballs in hot oil. Once they are browned, remove them from the heat, but keep them warm while you make the sauce.

Sauce Ingredients:
¼ c. oil
1t. paprika
⅛ t. pepper
¼ c. flour
½ t. salt
2 cups water
¾ cup sour cream

Sauce Directions:
In a sauce pan blend the oil, paprika, pepper, flour and salt together and cook over low heat, stirring it until the mixture is smooth and bubbly. Remove the pan from the heat and stir in the water. Return the pan to the heat and heat it until it boils. Boil it for 1 minute, stirring it constantly. Reduce the heat and gradually stir in sour cream, mixing it until it’s smooth. Add the meatballs and heat through.

Servings:
Makes 6 - 8

Lisa’s Sweet and Sour Chicken

By: Lesa Stevens

¼ katsup
⅜ c. vinegar
3 T. soy sauce
¼ sugar
1 t. accent
1 T. corn starch
1 c. chicken broth + 1 chicken bullion cube
boneless-skinless chicken tenders
corn starch
eggs, beaten

Directions:
Make the sauce by combining the katsup, vinegar, soy sauce, sugar, accent, corn starch and chicken broth +1 bullion cube. Set the sauce aside. Roll the chicken tenders in corn starch then dip it in a beaten egg. Brown it in a frying pan with hot oil. Place the fried chicken tenders in a 9″ x 11″ baking pan. Use enough chicken to make a single layer. Then pour the sauce over the top of the chicken.
Bake at 350° for 1 hour.
Good served over rice.

Jessica’s Sweet and Sour Chicken

By: Jessica Ashton

¾ c. sugar
½ c. vinegar
½ t. garlic powdered
1 T. soy sauce
4 T. ketchup
4 - 8 chicken breast, boned and skinned
corn starch
1 egg, beaten
oil

Directions:
To make the sauce, mix together the sugar, vinegar, garlic powder, soy sauce and ketchup, then set it aside. Dip the chicken breast into the egg, then roll in corn starch. In a small amount of oil, fry the chicken until it’s browned. Place the chicken in shallow baking pan and pour the sauce over the top.
Bake at 325° for 1 hour, uncovered, turning the chicken every 15 minutes.

Swiss Steak

By: Don Bryson
From: Nancy Davis

2 lb. top round steak
1 T. oil
1 T. pepper
1 t. onion powdered
1 c. water
5 cans condensed tomato soup

Directions:
Cut the steak into 2″ squares. Coat the bottom of a large sauce pan with the oil. Season the stake with ½ T. of the pepper and ½ t. of the onion powdered and brown it well. Add the water to release the drippings, then add the soup and the remaining seasonings. Bring it to boil, then reduce the heat and simmer it for 2 - 3 hours. Serve over mashed potatoes.

Ashton Apple Pie

By: Mom Ashton
From: Jessica Ashton

Crust Ingredients:
½ c. shortening
2 T. water, boiling
1 T. milk
1 ⅛ c flour
½ t. salt

Crust Directions:
Whip together the shortening, water and milk with a fork. Add the flour and salt and mix it with a fork; it will probably be a little wet. Immediately roll the dough out with enough flour to hold it together and not be sticky, but not so much that it gets dry. Put the dough into a pie pan, fitting it down into corners and make a fluted edge.

Brown Sugar Topping Ingredients:
½ c. butter, firm
½ c. brown sugar
1 c. flour

Brown Sugar Topping Directions:
Cut the butter, sugar and flour together with a pastry blender so it’s “mealy” or about pea size crumbs. Set it aside.

Apple Filling Ingredients:
6 medium Granny Smith apples
¾ c. sugar
2 T. flour
1 t. cinnamon

Apple Filling Directions:
Peel and thinly slice the apples. Mix the sugar, flour and cinnamon together. Gently mix the apples with the sugar mixture.

Final Directions:
Immediately put the apple filling mixture into the pie shell then sprinkle the brown sugar topping mixture over the top.
Bake at 425° for 1 hour, or until pie start to bubble.

Note:
To keep the topping from burning, make strips of aluminum foil about 2" wide and cover the edges of the pie crust. Lay a piece of foil over the top of the pie then put it into the oven and bake it for 1 hour. Remove the foil and bake it for a few extra minutes until the crust is browned on top and the syrup is bubbling up through the apples.

German Chocolate Pie

By: Karleen Stevens

1 (9" or 10") baked pie shell
1 lg. & 1 sm. pkg. milk chocolate pudding
1 batch German chocolate cake frosting
1 (8 oz.) pkg. cream cheese, softened
cool whip

Directions:
Have your pie shell baked and ready. Cook the pudding according to directions on the package and set it aside to cool. Spread the German chocolate cake frosting on the bottom and sides of the baked pie shell. Mix the cream cheese and the pudding together until it’s smooth. Pour it over the frosting lined crust. Cover the pudding with plastic wrap so it won’t form a “scum” across the top. Refrigerate the pie for 3 - 4 hours. When ready to serve, cover the top with cool whip.

Note:
You may also sprinkling chopped pecans or shredded chocolate on top of the cool whip.

Perfect Meringue, for Topping Pies

By: Karleen Stevens

Ingredients for a 9″ Pie:
2 egg whites
¼ t. cream of tartar
½ t. salt
¼ t. vanilla
¼ c. sugar

Directions:
Have the egg whites at room temperature to obtain the greatest volume. Place them in a medium sized bowl and add the cream of tartar, salt and vanilla. Beat it with an electric or a hand mixer at medium speed, until the entire mixture is frothy but not stiff. Add the sugar a little at a time, beating it well after each addition. Do not under beat. Beat it until the sugar is dissolved, to help prevent beading (those brown syrup drops on top). To test it, rub some of the meringue between your fingers to see if it’s still grainy. Continue to beat it until it’s stiff and pointed peaks form when you lift the beaters.

Mississippi Mud Pie

By: Shelley Stevens

1 baked 9” pie shell
½ c. butter
1 c. powdered sugar
1 t. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips
3 eggs *
whipped cream
almonds, toasted

Directions:
Have the pie shell baked and ready. Whip the butter, powdered sugar, and vanilla together. Melt the chocolate chips and add them to the butter sugar mixture. Then add the eggs one at the time beating it well, then pour it into the baked pie shell. Freeze it for 6 - 8 hours. Garnish it with whipped cream and toasted almonds. Store in the refrigerator.
*Use egg beaters if you are timid to use raw eggs. Only use the recommended amount. If you use too much egg beaters and the pie filling won’t hold up.

Oreo Fudge Pie

By: Nancy Davis

1 qt. vanilla ice cream, softened
1 oreo pie crust
½ c. chocolate fudge sauce
cool whip
mini oreors

Directions:
Spread the ice cream in the oreo pie crust then top it with the chocolate fudge sauce. Freeze it until it’s firm; it takes about 6 hours. To serve, garnish it with cool whip and mini oreos.

Pistachio-Pineapple Pie

By: Ann Stevens

¼ c. butter, melted
2 c. coconut flakes
1½ c. milk
1 envelope dream whip whipped topping
1 sm. pkg. pistachio instant pudding
1 (8¼ oz.) can crushed pineapple, drained
toasted coconut

Directions:
Combine the butter and coconut. Press the mixture it into a 9" pie pan.
Bake at 300° for 20 minutes, or until golden. Then cool it.
Blend the milk, whipped topping mix and pudding mix in a mixer bowl. Gradually increase the beating speed and beat it on high until it’s thick. Fold in the pineapple. Spoon it into the coconut pie crust. Chill it for 3 hours. Garnish with toasted coconut.

Broccoli Tortellini Salad

By: Jeannie Kuhn

1 (7 oz.) pkg. cheese tortellini
1 (6 oz.) jar marinated artichoke hearts (do not draine)
1 c. broccoli flowers
¼ t. dried basil
2 green onions, diced
½ c. fresh parsley, finely chopped
½ c. prepared Italian dressing
½ t. garlic powder
5 - 6 cherry tomatoes
ripe olives, sliced
parmesan cheese, grated

Directions:
Cook the tortellini to your desired “doneness.” Drain and rinse it with cold water. In a large bowl, combine all of the ingredients together, except for the cherry tomatoes, olives and parmesan cheese. Cover and refrigerate for 4 - 6 hours to the blend all of the flavors together. Just before serving, lightly mix in the cherry tomatoes. Garnish it with the olives and parmesan cheese.

Note:
To make this dish a day ahead omit the broccoli, tomatoes, olives and parmesan cheese then cover and refrigerate. Just before serving, mix in the broccoli and tomatoes. Garnish it with olives and parmesan cheese.

Cauliflower Polonaise

By: Ann Stevens

1 med. head of cauliflower
¾ t. salt
water
1 hard boiled egg, chopped
2 T. butter
½ c. bread crumbs
1 T. parsley, chopped
1 T. lemon juice

Directions:
In a 5 quart saucepan, break the cauliflower into pieces and heat it with ½ t. of the salt and enough water to cover the cauliflower. Bring it to a boil and reduce the heat; cover and simmer it for 10 - 15 minutes. Drain and place the cauliflower in a serving dish. Meanwhile boil the egg. Once the egg is done chop it up and set it aside. In a 1 quart saucepan melt the butter and stir in the bread crumbs. Cook it, tossing it lightly until the crumbs are golden brown then remove it from the heat. Stir in the egg, parsley, lemon juice and ¼ t. of the remaining salt. Sprinkle the mixture over the cauliflower and serve.

Cheddar-Macaroni Salad

By: Nancy Davis

3 c. shell macaroni
2 c. cheddar cheese, cubed
1 c. celery, chopped
½ c. green pepper, chopped
¼ c. onion, chopped
1 c. sour cream
1 c. mayonnaise
¼ c. milk
½ c. pickle relish
4 t. vinegar
1½ t. mustard
¾ t. salt

Directions:
In a large kettle cook the macaroni until it’s tender, then drain it. Cool it to room temperature. Toss in the cheese, celery, green peppers and onions. In a separate bowl combine the sour cream, mayonnaise and milk, then stir in the relish, vinegar, mustard and salt. Toss it in with the macaroni mixture. Cover and chill it for several hours.

Servings:
Makes 12

Karleen’s Chicken Salad

By: Karleen Stevens

1 head cabbage, chopped
4 green onions
2 pkg. ramen noodles
4 c. chicken breasts, boneless and skinless
1 c. salad oil
4 T. sugar
1 t. pepper
2 t. salt
2 t. accent
6 T. oriental rice vinegar
slivered almonds

Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix the cabbage, noodles, onions, and chicken together. In a separate bowl make the dressing by mixing together the salad oil, sugar, pepper, salt, accent and oriental rice vinegar. Pour the dressing over the cabbage mixture. Let it stand for 24 hours. Top with slivered almonds and serve.

Jeannie’s Chicken Salad Wrap

By: Jeannie Kuhn

4 c. chicken breasts, boneless and skinless
1½ c. celery, diced
2 c. mandarin oranges
2 c. pineapple, drained
½ c. coconut
1¼ c. mayonnaise
3 T. pickle relish
1 t. curry
2 bananas, cubed
½ c. peanuts
lettuce, chopped

Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix all of the ingredients together except for the bananas, peanuts and lettuce. Add the bananas and peanuts. Serve on lettuce leaves.

Melanie’s Chicken Salad Sandwich

By: Melanie King

3 c. chicken, cooked and diced
3 eggs, hard boiled
1½ c. celery, chopped
1 t. salt
3 pickles, chopped
mayonnaise

Directions:
Cook the chicken, then dice it. Set it aside to cool. Boil the eggs. Once the eggs are done, peal and quarter them. Combine the chicken, hard boiled eggs, celery, salt, and pickles. Moisten with mayonnaise to desired “wetness” then chill. Spoon onto rolls and serve.

Carol’s Chicken Salad

By: Carol Burton Horn
From: Lesa Stevens

½ lb. chicken
2 T. soy sauce
2 T. water
1½ t. sugar
2 oz. rice sticks
oil, hot
1 head of lettuce
2 - 4 green onions, chopped
4 T. almonds, chopped
2 T. toasted sesame seeds
2 T. sugar
½ t. salt
dash of pepper
2 T. vinegar
¼ c. oil

Directions:
Cook and chop the chicken. Then marinate it for 1 hour in the soy sauce, water and sugar. Drop the rice sticks in hot oil and pull them out after a few seconds. Cut or tear the lettuce, then add the chopped green onions and almonds. To make the dressing, in a separate bowl, combine the sesame seeds, sugar, salt, dash of pepper, vinegar and oil then refrigerate. When ready to serve pour the dressing over lettuce.

5-Way Crab Salad

By: Nancy Davis

3 eggs, hard boiled
1 (8 oz.) can imitation crab meat
½ c. celery, sliced
¼ c. green onions, Chopped
¼ c. olives, sliced
1 tomato, cubed
½ c. mayonnaise
½ t. mustard
1 t. season salt
salt
pepper

Directions:
Boil then chop the eggs. Combine all of the ingredients together. Serve on crackers.

Layered Salad

By: Linnea Stevens

1 head of lettuce, broken
1 regular onion or 1 bunch green onions, diced
3 stalks celery, sliced
1 green bell pepper, diced
1 sm. pkg. peas
1 can water chestnuts, sliced
2 c. mayonnaise
parmesan cheese
bacon, cooked and chopped or bacon bits
3 eggs, hard boiled

Directions:
In a bowl, layer the ingredients, one on top of the other, in the order listed above. Sprinkle the top heavily with the parmesan cheese. Just before serving sprinkle the top with chopped cooked bacon or bacon bits and chopped hard boiled eggs.

Lemon Fruit Salad

By: Shelley Stevens

1 (4 oz.) jell-O lemon pudding and pie filling
1 c. whipping cream
3 bananas, sliced
1 apple, peeled and chopped
1 can mandarin oranges, drained
1 can peaches, drained and chopped
1 can pears, drained and chopped

Optional fruit to add:
strawberries
green or red seedless grapes
pineapple tidbits, drained

Directions:
Prepare the jell-O lemon pudding and pie filling as directed on the package for making a pie. Let it cool completely. Whip the whipping cream until it’s stiff. Fold it into the cooled lemon pie filling. Then add the bananas, apples, mandarin oranges, peaches and pears.

Mandarin Orange Salad

By: Lesa Stevens

fancy green salad mix
mandarin oranges
strawberries
blue cheese
walnuts
poppy seed dressing

Directions:
Toss all ingredients together.

Oriental Salad

By: Diane Stevens

Salad Ingredients:
1 head cabbage, chopped
4 green onions, chopped
1 can water chestnuts, sliced
1 pkg. ramen noodles, broken
8 oz. almonds, sliced and toasted

Dressing Ingredients:
1 pkg. ramen seasoning
1 t. salt
3 T. sugar
2 T. sesame seed, toasted
½ c. oil
3 T. rice vinegar
dash pepper

Directions:
In a bowl, mix all the salad ingredients together. In a separate bowl mix all the dressing ingredients together. To serve, pour the dressing over the salad mixture.

Sour Cream Potato Salad

By: Jeannie Kuhn

7 med. potatoes, cooked in jackets (peeled and cubed it’s 6 cups)
⅓ c. Italian salad dressing
¾ c. celery, diced
¾ c. green onions, sliced
4 eggs, hard boiled
1 c. mayonnaise or salad dressing
½ c. sour cream
1½ t. mustard
½ c. pickle relish or chopped pickles
salt
celery seeds

Directions:
Clean, peal and cube the potatoes then boil them in water. When the potatoes are done, drain them and put them into a large bowl. Pour the Italian dressing over them and chill it for 2 hours. Once it’s chilled, add the celery and onions. Boil the eggs. Once the eggs are boiled separate the egg whites from the yolks; save the yolks. Chop the egg whites and add them to the potato mixture. In a separate bowl, mix the egg yolks, mayonnaise, sour cream, mustard and pickle relish together then fold into the potato mixture. Add salt and celery seeds to taste. Chill it for 2 hours.

Servings:
Makes 8

Potato Tips...

Here are some great tips for potatoes:

• Don't store potatoes in the fridge. It will turn the starches into sugars. They also won't "fluff up" the same. It also make the white insides darken.
• Store potatoes in a dark, cool (40°-50°) place with some ventilation.
• When "eyes" sprout, they can be broken off and the potato can still be used. Or, you could cut a square 1-1/2″ around the sprout or "eye" and plant it 6″ deep and to grow your own potatoes.
• Soft wrinkly potatoes can be eaten, if they aren't spoiled. The flavor and texture aren't the same though.
• Don't wash your potatoes before storing them; it will quicken their spoilage rate.

Chicken Salad Focaccia Sandwiches

By: Ann Stevens

Focaccia Bread Ingredients:
1 (10 oz.) can Pillsbury refrigerated ready pizza crust
2 garlic cloves, minced
2 - 3 T. olive oil
½ - 1½ t. coarse salt
1 ½ t. dried rosemary leaves

Salad Ingredients:
1 (10 oz.) can chunk white chicken in water, drained
½ c. celery, chopped
2 green onions, chopped
½ t. prepared mustard
dash onion powder
½ c. light mayonnaise
1 t. dried tarragon leaves
dash garlic powder

Directions:
Unroll the dough onto an ungreased cookie sheet to form a 10" x 12" rectangle. Starting with the  short end, fold the dough in half and press it lightly. In a small bowl, combine the  minced garlic and olive oil; mix it well. Spread it over the dough then sprinkle the some salt and rosemary over the top.
Bake at 350° for 20 - 25 minutes, or until the edges are golden brown.
Meanwhile, in a medium sized bowl, combine all of the salad ingredients and mix it well. Refrigerate the mixture for 15 minutes.
To serve, cut the warm focaccia bread into 4 pieces. Slice each piece in half, to form 2 layers. Spoon and spread the salad mixture between the 2 layers of bread.

Servings:
Makes 4 sandwiches.

Pepper Steak Sandwiches

By: Jeannie Kuhn

1 lb. ground beef
1 onion chopped
1 green pepper, sliced
salt
pepper
mozzarella cheese

Directions:
Brown the ground beef with the onions and green peppers. Salt and pepper the meat generously. Once the meat is browned topi t with the desired amount of mozzarella cheese. Cover with a lid and melt the cheese. Serve on hoagie buns.

Reuben Sandwiches

By: Jeannie Kuhn

⅓ c. mayonnaise or salad dressing
1 T. chili sauce
½ lb. corn beef, cooked and sliced
1 can (1 lb.) drained sauerkraut
½ lb. sliced Swiss cheese
12 slices rye bread

Directions:
Mix the mayonnaise and chili sauce together; spread it on 6 slices of the bread. Arrange the corn beef, sauerkraut and cheese on top of the 6 slices of bread. Top with the remaining 6 slices of bread.

Note:
For a change, butter both sides of the sandwich and grill it.

Servings:
Makes 6

Pickle Relish (for canning)

By: Nancy Davis

4 c. cucumber, chopped and unpeeled
1 c. green pepper, chopped
½ c. red pepper, chopped
3 c. onion, chopped
3 c. celery, finely chopped
¼ c. salt
3½ c. sugar
2 c. white vinegar
1 T. celery seeds
1 T. mustard seeds

Directions:
Combine all of the vegetables in a large bowl. Sprinkle them with some salt then cover them with cold water. Let it stand for 4 hours. Drain the vegetables, thoroughly pressing out all of the excess liquid. In a pan combine the sugar, vinegar, celery seeds and mustard seeds. Bring it to a boil, stirring it until the sugar is dissolved. Stir in the drained vegetables and simmer it for 10 minutes. Pack the mixture into jars, ½" from top. Screw the lids on firmly and process in a boiling water bath for 10 minutes.

Servings:
Makes 5 - 6 pints

Barbecue Sauce

By: Karleen Stevens

2 c. katsup
¼ c. molasses
1 med. onion, chopped fine
1 T. soy sauce
½ t. prepared mustard
1 c. brown sugar
2 cloves garlic
½ t. dry basil
1 T. Worcestershire sauce
dash of oregano

Directions:
Mix all of the ingredients together. Use as any other barbecue sauce.

Barbecue Sauce for Chicken

(Linford Family Recipe)
By: Lesa Stevens

1 sm. can tomato sauce
1 sm. can tomato paste
⅓ c. onion, chopped
¼ c. cider vinegar
1 T. Worcestershire sauce
1 t. salt
½ t. pepper
½ t. dry mustard
1 clove garlic, chopped
½ t. chili powder
½ t. tobacco sauce
½ t. accent
½ t. celery salt

Directions:
Mix all of the ingredients together well and bring it to a boil. Reduce the heat and simmer it for 20 minutes.

Great Marinade for Chicken

By: Jessica Ashton

1 T. cooking oil
2 T. lemon juice
¼ c. soy sauce
¼ c. brown sugar
½ t. ginger
1 clove of garlic

Directions:
Mix all of the ingredients together. Soak the chicken in it for 2 - 3 hours.

Hot Fudge

By: Lesa Stevens

1 (6 oz.) pkg. chocolate chips
2 T. butter
1 (14 oz.) can Eagle brand sweetened condensed milk
dash of salt
1 t. vanilla

Directions:
In a sauce pan melt all of the ingredients together, except for the vanilla, over medium heat for 3 - 5 minutes. Then stir the vanilla.

Marinade With A Twist

By: Jessica Ashton

¼ c. dry cherry
¼ c. soy sauce
1 T. minced fresh ginger
2 cloves garlic, peeled and pressed
2 T. sugar

Directions:
In a 1 gallon or larger heavy plastic food bag, mix cherry, soy sauce, sugar, ginger and garlic together.

To Maranade Meats:
Use 2½ - 3 lbs. of 1″ thick pieces of meat with the fat trimmed off. Use meats such as beef steak, flank or skinned chicken breasts. Rinse the meat, pat it dry and add it to the marinade in the bag. Seal the bag and it turn over to coat all of the meat. Chill for at least 2 hours or up to 1 day, turning bag over occasionally.
For a “Twist”:
For a twist add ½ t. hot chili flakes to the marinade.

Shelley’s Spaghetti Sauce

By: Shelley Stevens

1 lb. ground beef
1 onion, chopped
2 (14 oz.) cans stewed tomatoes (put in blender and puree)
1 (16 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 c. water
4 T. brown sugar
½ t. thyme
1 t. garlic salt
½ t. oregano
salt
pepper

Directions:
Brown the ground beef and onion together. Add all of the remaining ingredients, including the browned meat, in a Crock-Pot and cook it on low all day or on high for half of the day. Serve over spaghetti noodles.

Beef Stew

By: Ann Stevens

2½ lbs. beef stew meat
⅓ c. flour
⅓ c. oil
1 lg. onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
½ t. Worcestershire sauce
1 t. salt
¼ t. pepper
5 med. potatoes, diced
1 (16 oz.) bag carrots, chopped
1 (10 oz.) pkg. frozen peas

Directions:
Cut the meat into bite-sized chunks. Coat the stew meat with some of the flour; reserve the leftover flour. In a 6 quart pan heat the oil over medium heat. Brown the meat then remove the it from the pan. Add the onions and garlic to the meat drippings in the pan and cook it for 3 minutes, stirring until the onions are almost tender. Stir in remaining flour. Gradually add in the water, bouillon cubes, Worcestershire sauce, salt and pepper. Cook it, stirring the mixture, until it’s slightly thickened. Add the stew meat and heat to boiling, stirring it. Reduce the heat, cover and simmer it for 2½ hours, stirring it occasionally. Add the potatoes and carrots and heat it until it boils. Reduce the heat, cover and simmer for 20 minutes more or until all of the vegetables are tender. Stir in the frozen peas, cover and simmer for 5-10 minutes more or until all of the vegetables are tender.

Clam Chowder

By: Karleen Stevens

1 c. onion, chopped
3 c. potatoes, diced
1 c. celery, chopped fine
¾ c. butter or margarine
½ c. flour
3 c. milk
1 pint half & half
salt
pepper
2 cans minced clams & juice

Directions:
In a large kettle put all of the vegetables in with just enough water to cover and simmer them. Meanwhile, in another large kettle, melt and stir together the butter or margarine and the flour until it’s smooth. Add the milk and half & half. Then add the salt and pepper to taste. Cook and stir it constantly until it thickens. When the vegetables are tender drain them. Put everything together, including the clams and clam juice. Stir until it’s all blended.

Cream of Mushroom Soup

By: Linnea Stevens

1 c. mushrooms, chopped
2 T. onion, chopped
2 T. butter
2 T. flour
2 c. chicken broth
½ c. evaporated milk or cream
¼ t. salt
⅛ t. pepper
¼ t. nutmeg

Directions:
Cook the mushrooms and onions in the butter for 5 minutes. Add the flour and then the broth. Cook and stir it until it’s slightly thickened. Cool slightly then add the milk and seasonings. Heat it again, but do not boil.

Servings:
Makes 4 - 6

Ann’s Taco Soup

By: Ann Stevens

1 lb. ground beef
1 med. onion, chopped
1 pkg. mild taco seasoning mix
1 (16 oz.) can corn
1 (16 oz.) can kidney beans (drained and rinsed)
1 (28 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
cheese, grated
Tortilla chips

Directions:
Brown the ground beef, and it drain. Sauté the onions then add them to the ground beef. Stir in the taco seasoning, corn, beans, tomatoes and tomato sauce. Simmer 20 - 30 minutes. Serve topped with the cheese and tortilla chips.

Servings:
Makes 8

Marie’s Taco Soup

By: Marie King

1 lb. ground beef
1 - 2 T. taco seasoning
sugar
1 can corn
1 can diced tomatoes, pureed
1 can kidney beans
cheddar cheese, grated
Frito corn chips

Directions:
Brown the ground beef, drain it, then add the taco seasoning to taste, plus a bit more. Add a little bit of sugar, depending on how sweet you like it.* Add all the reaming ingredients, except for the cheese and chips, and cook it until it’s hot and the beans are cooked through. Serve topped with cheese and chips.
*Any time you use tomatoes you should use a little bit of sugar, it helps to neutralize the acid.

Note:
This soup is excellent when cooked in a Crock-Pot. Cook in a Crock-Pot on high for 3-4 hours or on low for 6-7 hours.

Quick Chicken Soup

By: Jennifer Wallace

1 can cream of chicken soup
2½ cans water
1¼ c. selected veggies (corn, peas, carrots, celery, broccoli), diced thinly
1 (10¾ oz.) can condensed chicken noodles soup
½ can milk
¾ c. thin egg noodles, (optional)

Directions:
Whip the cream of chicken soup with the water and bring it to a boil, string it. Once it starts to boil stir in the vegetables. Stir it occasionally. When the vegetables start to become tender, pour in the chicken soup and milk. Reduce the heat to medium and stir it for about 4 minutes.

Note:
If you want more noodles in the soup add in ¾ c. thin egg noodles, after you add the vegetables.

Servings:
Makes 10

French Onion Soup

By: Jeannie Kuhn

3 onion, diced
2 T. butter
Brown together then add 1 T. soy sauce
6 beef bouillon cubes
5 c. water
salt
pepper

Directions:
Sauté the onions in the butter until the onions are browned, then add the soy sauce. Mix in the water, and bouillon cubes. Then salt and pepper it to taste. Simmer it for 45 minutes.

Note:
Cheesy sourdough buns are excellent with this soup. To make them split the sourdough buns in half, cover them with swiss cheese and broil them in the oven until the cheese is melted.

Potato Leek Soup

By: Jennifer Wallace

8 c. chicken stock
2 c. water
1 chicken bouillon cube
8 potatoes, peeled and sliced
4 celery stalks, cut into 2” pieces
2 white onions, sliced
8 lg. leeks, sliced in chunks (use the white part plus 2” up of the greens)
2 c. milk
4 c. cream
salt
pepper
chives
croutons
mozzarella cheese, grated

Directions:
Combine the chicken stock, water and bouillon cube in a pan; then boil the potatoes, celery, white onions and leeks in it until the vegetables are tender. Remove the vegetables and run them through a food processor until almost smooth. Put it back in the broth mixture and the milk, and cream. Salt and pepper to taste. To serve, top it with chives, croutons or mozzarella cheese.

Potato Onion Soup

By: Jeannie Kuhn

2 T. oil
1 lg. clove minced garlic
4 lg. potatoes, peeled and sliced
2 lg. onions peeled and sliced
2 lg. stalks celery, sliced
2 c. chicken broth
½ t. salt
¼ t. pepper
1 c. milk
8 oz. sharp cheese, cubed
parsley, minced

Directions:
Heat the oil in a Dutch oven. Cook the garlic, potatoes, onions and celery for 10 minutes, stirring them occasionally. Add the broth, salt and pepper. Simmer it for 20 minutes or until the vegetables are tender. Stir in the milk and it heat through. To serve garnish it with the cheese and parsley.

Potato Soup

By: Melanie King

1 med. onion, chopped
1 celery stalk, shopped
1 med. carrot, grated
½ c. butter or margarine
2 T. flour
4 c. milk
1 can cream of mushroom soup
½ c. cheese, grated
6 lg. potatoes; peeled, diced and cooked (about 8 c.)
1 t. season salt


Directions:
Sauté the onions, celery and carrots in the butter until they are tender. Stir in the flour until it’s blended. Gradually add the milk. Bring it all to a boil, cook and stir it for 2 minutes or until it’s thickened. Add soup, cheese, potatoes, and season salt. Mix it well. Cook and stir it until the cheese is melted and the soup is heated through.

Note:
Can also be made in a Dutch oven.

Servings:
Makes 10 - 12

Salted Peanut Chews

By: Bonny Frohlich
From: Desireé Johnson

Crust Ingredients:
1 ½ c. flour
⅔ c. brown sugar
2 egg yolks
½ c. margarine
½ t. baking powder
½ t. salt
1 t. vanilla

Crust Directions:
Combine all of the ingredients and press into a 9” x 13” greased pan.
Bake at 350° for 12-15 minutes.

Middle filling Ingredients:
12 oz. chocolate chips
3 c. miniature marshmallows

Middle Filling Directions:
Sprinkle on the chocolate chips and then marshmallows on top of the crust. Return the pan to the oven until the marshmallow puff. Remove from the oven and cool.

Topping Ingredients:
⅔ c. corn syrup
¼ c. margarine
2 t. vanilla
12 oz. peanut butter chips
2 c. rice crispies (cereal)
2 c. salted peanuts

Topping Directions:
In a saucepan heat the corn syrup, margarine, vanilla and peanut butter chips until it’s smooth, being sure to stir it constantly. Remove it from heat and stir in the rice crispies cereal and the peanuts. Immediately spread it over the marshmallow layer in the pan.

Spicy Food (Health Tip)

I follow Jillian Michael on facebook (her FB link is below). I get great health and fitness tips from her! Here is what she posted today:

"Here's a random skinny tip for you straight from the far east: Eat spicy food! It aids digestion, it's anti microbial, it speeds metabolism AND it slows down the rate you consume your food. Remember, when you eat more slowly you usually eat less because your body has a chance to register feelings of fullness before you've over consumed. :)" 

http://www.facebook.com/jillianmichaels

Joe’s Pizza Sauce

By: Joe Davis

1 (8 oz.) can tomato sauce
3 T. katsup
1 T. parmesan
dash of garlic salt
dash of italian seasoning
dash of oregano

Directions:
Stir all of the ingredients together. Use as normal.

“Mix”

By: Paul Stevens

½ peanut butter, creamy
½ honey

Directions:
Mix equal parts of peanut butter and honey. Spread in-between 2 slices of bread.

Note:
Good on celery, bananas, apples, graham crackers, and wheat bread.
Also good when made with chunky peanut butter.

Mayonnaise

By: Nancy Davis

3 eggs
5 T. vinegar
1 ½ t. mustard
1 ½ t. salt
1 c. oil

Directions:
Blend all ingredients, except the oil, in electric blender. While blending slowly add the oil. Blend until it’s thick and creamy.

Chicken Salad Sandwich

By: Jessica Ashton

2 c. chicken, cooked and cubed
1 c. cashews
¼ t. pepper
1 c. celery, chopped
1 c. mayonnaise
1 t. dry Hidden Valley Ranch dressing
crescents
sprouts (optional)

Directions:
Cook and cube the chicken. Mix all ingredients together well. Serve in crescents with sprouts.

Honey Butter

By: Ann Sanchez

1¼ c. honey
1 c. butter
1 egg yolk

Directions:
Beat all ingredients together with an electric mixer until light and fluffy. Keep refrigerated.

Marie’s Three Bean Salad

By: Marie King

1 c. vinegar
1 c. oil
1 c. sugar
1 can garbanzo beans
1 can green beans
1 can kidney beans

Directions:
Mix the vinegar, oil and sugar together until the sugar is dissolved, the mix it with all of the beans and it let set over night in the fridge.

Broccoli Salad

By: Linnea Stevens

1½ c. broccoli, chopped
¼ c. green onions, chopped
1 can mushrooms*
6 slices bacon
½ c. raisins
½ c. sunflower seeds
¾ c. mayonnaise
⅓ c. sugar
1½ T. vinegar

Directions:
Chop the broccoli and green onions. Slice or chop the mushrooms if desired Cook the bacon then chop it finely. In a large bowl combine the broccoli, green onions, mushrooms, bacon, raisins, and sunflower seeds together.  In a separate bowl make the dressing by mixing together the mayonnaise, sugar and vinegar. Pour the dressing over top the veggies and mix it all together. Chill it overnight then serve.
*Fresh mushrooms may be used instead.

Flaky Pie Crust

By: Jeannie Kuhn

2 c. flour
1 t. salt
1 c. shortening
6 T. cold water

Directions:
Mix the flour and salt together. Cut the shortening into the flour mixture. Add the cold water and stir lightly. Dived the dough in half and roll each half out for a 10" double pie crust.
Bake at 375° for 10 minutes.

Apple Pie Filling (for Canning)

By: Nancy Davis

6 - 7 qts. sliced apples
1 qt. water
cook for 10 minutes. While cooking mix:
4 c. sugar
1 t. salt
¾ c. corn starch
1 - 2 t. cinnamon
1 t. nutmeg

Directions:
Cook the apple in the water for 10 minutes. Meanwhile, in a separate bowl, mix the sugar, salt, corn starch, cinnamon and nutmeg together. Add to the cinnamon sugar mixture to the apples and water. Stir until thick. Put the thickened apple filling mix in jars and close with new jar lids (ready for being sealed). Put the jars in a water bath for 25 minutes to seal them.

Desireé’s Stroganoff Sauce

By: Desireé Johnson

1 lb. ground beef
¼ med. onion, chopped
½ pint (8 oz.) sour cream
¼ c. milk
1 can cream of celery or mushroom soup

Directions:
Brown the ground beef with the onions. Mix in the sour cream, milk and soup. Turn the temperature down to medium heat and heat through, string often. Serve over noodles, rice, mashed potatoes or baked potatoes.

Marie’s Stroganoff Sauce

By: Marie King

2 lb. ground beef, salted and fried with onions
¼ - ½ onion, copped
2 cans cream soup, any 2 kinds you like
1 can French onion soup
½ pint (8 oz.) sour cream

Directions:
Brown the ground beef with the onions. Mix in the soups and sour cream. Serve over mashed potatoes, rice or cooked noodles.

Note:
It is also good on toast or baked potatoes.

Italian Chicken With Rice

By: Melanie King

1 lb. chicken breast, boneless & skinless, sliced 1″ thick
½ c. italian salad dressing
1¾ c. water
2 c. instant rice
¼ c. parmesan cheese

Directions:
Slice the chicken in to 1" thick strips. In a skillet sauté the chicken strips in ¼ cup of the Italian salad dressing for about 8 minutes or until the chicken is slightly brown. While the chicken is cooking, prepare the rice by placing the remaining ¼ cup of the Italian dressing and water in a saucepan. Bring it to a boil then stir in the rice and remove it from the heat. Let it stand for 5 minutes or until all the liquid is absorbed.
To serve, place rice on serving dish toped with cooked chicken and sprinkle it with the cheese.

Servings:
Makes 4

Hawaiian Pork Chops

By: Karleen Stevens

6 pork chops
2 t. flour
1 T. salt
dash of pepper
2 T. vinegar
¼ c. katsup
1 sm. onion, quartered
1 green pepper (cut in 1" squares)
1 (No. 2) can pineapple chunks, including juice

Directions:
In a bowl mix the flour, salt and pepper together. Coat the pork chops in the flour mixture, then brown them in a greased skillet. Add the remaining flour mixture to the skillet. To make the sauce combine the vinegar, katsup, onion, green pepper and pineapple (including the juice) and pour it over the pork chops. Cover and simmer it for 45 minutes or put it in a casserole dish and cover it, baking it at 325° oven for 1 hour.

Servings:
Makes 6

Taco Salad Meal

By: Jessica Ashton

1 lb. ground beef
½ pkg. of taco seasoning mix
1 can refried beans
water

Directions:
For the taco meet mixture brown the ground beef. Add the taco seasoning, refried beans and a little bit of water. Simmer, meanwhile prepare the toppings.

Toppings:
tortilla chips, crushed
rice, cooked
cheddar cheese, grated
lettuce greens, cut up
green onions
olives
green peppers
tomatoes, diced
salsa
sour cream

Assembly Directions:
Serve buffet-style. Layer starting with tortilla chips, rice, meat mixture, cheddar cheese, lettuce then remaining toppings. Top with a dollop of sour cream.

Waikiki Meatballs

By: Jeannie Kuhn

1 lb. ground beef
⅔ c. cracker crumbs
⅓ c. onion, minced
1 egg
1½ t. salt
¼ t. ginger
¼  c. milk
1 T. shortening
2 T. corn starch
½ c. brown sugar packed
⅓ c. vinegar
1 T. soy sauce
1 (13 ½ oz.) can pineapples tidbits, (drained, save syrup)
⅓ c. green pepper, chopped

Directions:
Mix the ground beef, cracker crumbs, onion, egg, salt, ginger and milk together thoroughly. Shape the meat mixture by rounded tablespoonfuls into balls. Melt the shortening in a large skillet and cook the meatballs, browning them. Remove the meatballs from the skillet and keep them warm. Pour the fat out of the skillet. Mix corn starch and sugar together then stir in the reserved pineapple syrup, vinegar, and soy sauce until smooth. Pour the mixture into the skillet and cook over it over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir it for 1 minute. Add the meatballs, pineapple tidbits and green peppers and heat through.

Servings:
Makes 6

Salted Caramel Dulce de Leche Cheesecake Bars

(Adapted from Bon Appetit)
By: http://www.madewithpink.com/2010/11/salted-caramel-cheesecake-bars-dulce.html

Crust Ingredients:
2¼ c. graham cracker or digestive biscuit crumbs (about 17 whole graham crackers)
2 T. sugar
¼ t. ground cinnamon
10 T. (142g) butter, melted

Filling Ingredients:
3 (8 oz.) pkgs. Philadelphia-brand cream cheese, at room temperature
1 c. (225g) sugar
3 large eggs
½ c. dulce de leche
2 teaspoons vanilla extract

Glaze Ingredients:
⅔ c. dulce de leche
2 - 3 T.  heavy whipping cream
10 caramel chews
Fleur de sel*

Directions:
1. Preheat oven to 350°. Coat a 13″ x 9″ x 2″ metal baking pan coated with nonstick cooking spray. Mix graham cracker crumbs, sugar, and cinnamon in a medium sized bowl. Add melted butter; stir until coated. Transfer crumb mixture into pan. Press evenly onto the bottom of the pan. Bake until crust is light golden brown, about 10 minutes. Cool completely on a rack.

2. Blend the cream cheese and sugar together until smooth and creamy, about 1 minute.  Add the eggs 1 at a time, blending for 3 - 5 seconds each time until incorporated.  Add in the dulce de leche and vanilla and blend until just mixed, about 10 seconds. Spread the batter evenly over the cooled crust and bake until the cheesecake mixture is just set in center and the edges are puffed and slightly cracked, about 38 minutes. Transfer to rack and cool completely.

3. Once the cheesecake bar is cooled, pour ⅔ cup dulce de leche sauce and a the 3 tablespoons of the whipping cream in a glass measuring cup.  Microwave at 10 second intervals stirring between each interval.  Do this until the mixture is smooth and combined.  Next, take about 10 caramel chews and heat them in the microwave for 15-20 seconds until just melted.  Quickly dump the melted caramel chews into the dulce de leche mixture and stir continuously until combined. The consistency should be pourable, but not too liquid.  You want the caramel topping to be soft and gooey, but not too runny that is pours down the side of your bar once you cut them.  Cover and chill until ready to serve. 

4. Lastly (and this is the best part) when you’re ready to serve the bars sprinkle the caramel glaze lightly with some fleur de sel. 

*Fleur de sel is a light and flaky sea salt, with a less salty and bitter taste than regular table or sea salt.

Some of the ingredients...

Sloppy Joes

By: Melanie King

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
2 t. sugar
2 t. mustard
1 T. vinegar
1 t. salt
¾ c. katsup
hamburger buns

Directions:
Brown the ground beef. Add the onions and green peppers and sauté it. Then add the sugar, mustard, vinegar, salt and katsup and it simmer for 10 minutes. Serve on hamburger buns.

Sour Cream Chicken

By: Melanie King

4 chicken breast, uncooked
1 can cream of chicken soup
1 c. sour cream

Directions:
Mix the sour cream and chicken soup together. Place the chicken in a casserole dish and pour the soup mixture over the top.
Bake at 350° for 1 hour, or cook in a Crock-Pot for 4 - 5 hours.
Serve over mashed potatoes.

Peppy Glazed Meat Loaf

By: Karleen Stevens

Meat Loaf Ingredients:
¼ lb. ground beef
¼ lb. sausage
1 egg
2 t. Worcestershire sauce
½ t. salt
1 lg. onion, chopped
1 c. (2 slices) soft bread crumbs
½ c. katsup

Meat Loaf Directions:
Lightly combine all of the ingredients together and form it into a loaf shape in a shallow baking pan. (If you don’t want to use both the ground beef and sausage you can use ½ lb. of ground beef).
Bake at 350° for 45 minutes. Remove it from the oven.

Topping Ingredients:
½ c. katsup
¼ t. dry mustard
1 T. brown sugar

Topping Directions:
Combine all of the ingredients together then spread it on top of meat loaf.
Bake at 350° for 15 minutes more, or until top is bubbly and brown. Baste the meat loaf once or twice while it’s cooking.

Orange Juice Pork Chops

By: Ann Sanchez

1 (6 oz.) can orange juice, frozen concentrate
½ c. brown sugar, packed
1 t. soy sauce
2 T. corn starch
½ t. garlic powder
6 (1″ thick) pork chops

Directions:
Combine all of the ingredients together in a Crock-Pot, except for the meat. Stir it well. Add the meat and stir it well, making sure to coat the meat. Cover it and cook it on low for 6 - 8 hours or on high for 3 - 4 hours.

Servings:
Makes 6

One Dish Chicken Bake

By: Melanie King

1 pkg. stove top stuffing
1 c. chicken, cooked and chopped
1 can cream of chicken soup
⅓ c. sour cream

Directions:
Mix the stuffing according to directions on the box and set it aside. Mix the cooked chicken, soup and sour cream together in a baking dish. Put the stuffing on top.
Bake at 375° for 20 minutes.

Servings:
Makes 4

Old Settlers Beans

By: Marie King
"This is one of those dishes that changes a little every time you make it. Just throw it together with whatever you have on hand at the time."

beans
onions, cooked
bacon, cooked and crumbled
sausage, cooked and crumbled
little smokies
ground beef, cooked and crumbled
barbeque sauce
katsup
a touch of Mustard
some maple syrup
a little brown sugar

Directions:
In a Crock-Pot mix in the beans (several different kinds of beans you like), the meats (pick and choose from the above meats; put all or some of each in) then add the remaining ingredients in. Stir it all together, cover and let it cook slowly all day.

Note:
“This is a dish that you can add many different things to. Have fun with it and add your own little twists to it.”

Hawaiian Chicken

By: Ann Stevens

3 lb. chicken breast, boned, skinned and halved
1 (16 oz.) can pineapple slices, drained
1 (15 oz.) can mandarin oranges, drained
2 T. corn starch
3 T. brown sugar, packed
2 T. lemon juice
¼ t. salt
¼ t. ground ginger

Directions:
In a Crock-Pot combine all of the ingredients together, except for the chicken. Stir it together well. Add the chicken and stir it well coating the all of the chicken. Cover it and cook it on low for 6 - 8 hours, or on high for 3 hours.

Servings:
Makes 4

Chicken Stroganoff Casserole

By: Melanie King

2 – 3 cooked chicken breasts, cubed

2 cans cream of chicken soup

1 pint sour cream

Egg noodles, cooked

Ritz crackers

Directions:

Mix soup and sour cream. Pour over chicken and noodles in casserole dish. Top with crushed crackers.

Bake at 350° for 30 minutes.

Clam Dip

 By: Becky Johnson
From: Desiree Johnson

1 (8oz.) pkg. cream cheese

1 can clams

2 T. dried onion flakes

½ t. minced garlic

Directions:

Have cream cheese softened at room temperature. Drain clam juice into a little cup and set aside. Start mixing cream cheese, clams, dry onion flakes and garlic together. While mixing add some clam juice; start with about ¼ of the clam juice and keep adding till you get the desired consistency. I used about ½ of the clam juice.

Serve cold. Keep refrigerated.

Garlic Cheddar Biscuits

By: Erika Villar

Link to her origional recipe blog: http://southernbelleasanarmywife.blogspot.com/2012/02/garlic-cheddar-biscuits.html

Biscuits Ingredients:

2 c. all purpose flour

3 t. garlic powder, divided

2 ½ t. baking powder

½ t. baking soda

1 ½ t. chicken bouillon granules (this, my friends, is the "secret" ingredient)

½ c. (1 stick) butter (cold)

1 c. shredded cheddar cheese

1 - 1 ¼  c. buttermilk (I highly recommend buying buttermilk, as opposed to subbing sour milk. I've done it both ways and get a much better turnout with buttermilk)

3 T. butter-melted

Directions:

Combine flour, 2 t. garlic powder, baking powder, baking soda, and chicken bouillon granules in a bowl. Cut in cold butter to resemble coarse crumbs. Add the cheese and blend in. Make a well in the middle and pour in 1 c. of buttermilk. Stir in buttermilk, just until moistened. This may be where the other fourth cup of buttermilk is needed. Add by the tablespoon until it's moistened. Drop by the heaping tablespoon onto greased cookie sheet.

Bake at 450° for 10 minutes.

 

Topping Ingredients:

3 T. of butter (melted)

1 t. garlic powder

Topping Directions:

Mix butter and garlic powder together.

After the biscuits have baked for 10 minutes, brush them with butter/garlic mixture and return them to oven for another 2-4 minutes or till the tops are just starting to turn a golden brown. Pull from oven and transfer to cooling rack. Serve warm. 

Coarse crumbs

Add cheese

Cheese mixed in

Make a well

Stir in buttermilk

Tablespoon full drops of dough on cookie sheet

Cooked biscuits!

Snack Smarts

It's best to eat 3 small meals a day with a snack in-between. One of the reasons are to keep your blood sugar more level. A lot of people eat fruit for a snack. This is a great idea except fruit have a lot of sugar in them. Depending on when your next meal is you could experience the "sugar-high" then the "sugar-low." There is a simple solution to this problem.

Eat some protein with your fruit!

For example:
Banana and some peanut butter
Strawberries and some nuts

The protein will help you avoid the "sugar-high" and the "sugar-low."
Nuts also have some excellent nutritional value to them.

Boost Your Metabolism

I was watching a "health" show this weekend. Here are 2 simple things I learned to help boost your metabolism.

Two things that help boost your metabolism are:
1. Cinnamon
2. Spicy foods

So, add cinnamon to your apples, your yogurt, oatmeal...
Add some spicy seasonings, pepper or Tabasco sauce to your food.

Taco Stuffed Green Bell Peppers

By: Desireé Johnson

½ lb. ground beef

2 T. tomato sauce

1 T. taco seasoning

¼ onion, chopped

¼ c. mushrooms, diced or chopped

6 green bell peppers, hollowed out

1 can black beans, drained and warmed up

⅛ head of lettuce

½ c. cheddar cheese, grated

6 T. sour cream

Directions:

Brown the beef. Mix in the onion, mushrooms, tomato sauce and taco seasoning.

Then layer everything in the hollowed out peppers in the following order: black beans, taco meat mixture and cheese. Fill about ⅔ - ¾ full.

Bake at 375° for 15-20 minutes.

Top with lettuce and 1 T. of sour cream.

Note:
To make this even healthier, substitute the ground beef with extra-lean ground beef or turkey.




The following photos show each of the layers....

Cut the top off of your peppers and clean them out...

 ...add the black beans...

 ...add the taco meat...

 ...top with cheese and bake.

 Once baked stuff with lettuce and a dollop of sour cream.

 The finished product (cut in half).