Mopdog Community Cookbook

GOOD WORKS BY MOPDOG

Mopdog Community Cookbook#GoodDogMopdog

FROM THE MOPDOG KITCHEN

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INGREDIENTS DIRECTIONS

1. Preheat oven to 400°F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow leaves.

3. Place Brussels sprouts on a baking sheet. Drizzle olive oil and sprinkle fine sea salt and black pepper on each sprout.

4. Roast for 35 to 40 minutes until crisp on the outside and tender on the inside.

1 1/2 lb. Brussles sprouts

3 tbsp. olive oil

3/4 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

35-40 minutes

6

10 minutes

Brooke M.Roasted Brussles Sprouts


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15 minutes

8

5 minutes

2 lbs. baby carrots

1/2 cup orange juice

6 tbsp. brown sugar

4 tbsp. butter

salt to taste

1. Place carrots in a shallow saucepan and cover with water. Boil until tender. Drain and return carrots to the pan.

2. Pour orange juice over carrots and mix well. Simmer over medium heat for about 5 minutes.

3. Stir in brown sugar, butter and salt.

4. Heat until butter and sugar melt.

Fiona T.Orange GlazedCarrots


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5 minutes

8 oz. cream cheese

1/3 cup ketchup

1/3 cup milk

2 tsp. onion or garlic salt

1. Put all ingredients into a medium bowl and blend with an electric mixer until smooth and creamy. It should look “pinkish peach” in color.

2. Keep chilled until ready to serve. Enjoy!

Shelly L.8-10Chip Dip


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20 minutes

8

15 minutes

1. Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

2. Warm up a large skillet over medium heat and add one stick of butter. When it’s melted, add the onion and celery and cook for a few minutes until onions are almost translucent.

3. Add 4 cups of chicken broth and bring to a boil. Add 1/2 tsp. of basil, 1/2 tsp. of ground thyme, rosemary and 1/4 cup of chopped parsley. Stir until well combined.

4. Place all of your dried bread cubes into a large bowl and mix. Gradually ladle the broth mixture into the bread, tossing lightly. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir.

5. Either stuff the bird and bake accordingly or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown.

1 whole pan of cornbread

1 loaf of French bread, somewhat crusty

1 stick of butter

1 medium onion, diced

2 cups celery, chopped

4 cups low sodium chicken broth

1/2 tsp. dried basil

1/2 tsp. thyme

2 tsp. fresh rosemary, chopped

1/4 cup fresh parsley, chopped

salt to taste

Ann C.ThanksgivingStuffing


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5 minutes

4-6

15 minutes

1. In a large bowl, mix the cheddar with the roasted red pepper, mayonnaise, paprika, mustard, salt and cayenne until well combined.

2. Spread about 1/4 cup of the cheese mixture onto 1 slice of bread. Press a second slice of bread on top of the cheese. Repeat with the remaining bread to make 4 sandwiches. Reserve any remaining pimento cheese for another use.

3. Lightly butter the outside of the sandwiches with 2 tbsp. of butter. In a medium skillet, melt the remaining 2 tbsp. of butter over medium-high heat. Working in batches, cook the sandwiches until the bread is crisp and golden, about 4 minutes per side.

4. Remove the sandwiches from the skillet and let cool slightly. Trim the crusts from the sandwiches, if desired, and place on plates accompanied by the pickled okra, if using. Serve immediately.

8 oz. sharp white cheddar cheese, coarsely grated

1 red bell pepper, roasted, peeled, seeded (or jarred) and finely diced

1/4 cup mayonnaise (preferably homemade or Duke’s brand)

3/4 tsp. smoked sweet Spanish paprika

1/2 tsp. Dijon mustard

1/4 tsp. kosher salt

pinch of cayenne pepper

8 slices soft white bread

4 tbsp. (1/2 stick) unsalted butter, divided

4 pickled okra spears, for garnish (optional)

Ashley O.Hugh Acheson’sPimento Cheese


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15 minutes

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers and tomatoes.

2. Season with Italian-style salad dressing and garlic salt; mix well.

3. Cover, and refrigerate overnight to blend flavors. Serve with tortilla chips.

1 (15 oz.) can black-eyed peas

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell peppers

1 (4 oz) can diced jalapeño peppers

1 (14.5 oz.) can diced tomatoes, drained

1 cup Italian-style salad dressing

1/2 tsp. garlic salt

1 bag of corn tortilla chips

8 Denise H.“Cowboy Caviar”Spicy Salsa


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1. Beat cream cheese and dressing mix at medium speed with an electric mixer until fluffy.

2. Stir in onions, green chillies, diced pimientos and olives.

3. Spread mixture over tortillas; roll up.

4. Wrap in plastic wrap and chill for 3 hours.

5. Cut on the diagonal and enjoy.

2 (8 oz.) packages softened cream cheese

1 (1 oz.) envelope of ranch dressing mix

4 green onions, chopped

1 (4.5 oz.) can chopped green chillies, drained

1 (4 oz.) jar diced pimiento, drained

1/3 cup chopped ripe olives

6 flour tortillas

15 minutes

5 dozen Irene B.Cream CheeseRollups


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1. In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at bare simmer until tender, about 1 hour, and drain in colander.

2. In a skillet cook onion in 2 tbsp. butter over moderate heat until softened.

3. In 6- to 8- quart heavy kettle, melt remaining 6 tbsp. butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes.

4. Stir in onion and gradually add broth and half-and-half, whisking constantly.

5. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.

6. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken, and Monterey Jack cheese and cook over low heat, stirring, 20 minutes.

7. Stir sour cream into chili. Garnish chili with optional coriander and serve with salsa.

1/2 lb. dried navy beans, picked over

1 large onion, chopped

1 stick (1/2 cup) unsalted butter

1/4 cup all-purpose flour

3/4 cup chicken broth

2 cups half-and-half

1 tsp. Tabasco, or to taste

1 1/2 tsp. chili powder

1 tsp. ground cumin

salt and pepper, to taste

2 (4 oz.) cans whole mild green chilies, drained and chopped

5 boneless skinless chicken breast halves (about 2 lbs.), cooked and cut into 1/2-inch pieces

1 1/2 cups grated Monterey Jack cheese

1/2 c. sour cream

15 minutes

4-6 Ellie M.

1 hr. and a half“The Best” WhiteChicken Chili


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1 large cream dip, room temperature

1 small onion, diced

1 tbsp. lemon juice

1 (14 oz.) tin Red Sockeye Salmon (keep juice to add to mix)

1. Take skin off salmon and rinse.

2. Mix ingredients together including salmon juice (add salt if required.)

3. Chill and stir before serving. Enjoy!

15 minutes

4-6 Roland D.Salmon Dip


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1 (approx. 2lb) head of green cabbage

1 1/2 tbsp. olive oil(or Italian dressing)

1/2 tsp. Kosher salt

2 to 3 large garlic cloves, smashed with Kosher salt

1/2 tsp. freshly ground black pepper

Nonstick cooking spray (olive oil or PAM)

1. Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray.

2. Remove the outer leaves of cabbage and trim off the root.

3. Slice the cabbage from top to bottom (root) into 1” thick slices.

4. Rub both sides of the cabbage with the smashed garlic.

5. Use a pastry brush to spread the olive oil or Italian dressing. Sprinkle each side with pepper.

6. Roast on a middle rack for 30 minutes. Carefully flip steaks and roast for an additional 30 minutes until edges are brown and crispy.

Note: May want to remove the core from the slices that include it before serving.

5 minutes

4 Jimmy D.

1 hourRoasted CabbageSteaks


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6-8 bone-in, skin on chicken thighs

1 cup of sliced onions (Vidalia or other sweet preferred)

1 small pkg. of button mushrooms, wiped clean and halved

2 cans of cream of chicken soup

2 cans of half-and-half or milk

salt and pepper to taste

1. Preheat oven to 325°F. Wash and set aside chicken. You can remove the excess fat and skin if desired, but this adds flavor to the dish.

2. Empty the 2 cans of cream of chicken soup into a bowl and add the half-and-half or milk and mix.

3. Spray a 9x11 ovenproof baking dish with Pam and put in the chicken. Season with salt and pepper.

4. Put the onion slices and mushrooms over the chicken.

5. Pour the soup/milk mixture over the chicken.

6. Cover with foil and bake for at least an hour in the oven.

7. Remove the foil and bake for an additional 20 to 45 minuets uncovered.

8. Serve with seasoned rice or just by itself.

15 minutes

6-8 Jimmy D.

80 minutesBear Creek CreamyBaked Chicken


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2. Cream butter and sugar, then gradually add flour and rice flour (which should be mixed together previously.)

3. Knead into a small ball; divide into two parts; roll to a 1/4 inch thickness and pinch edges or cut into “fingers” before baking.

4. Bake on waxed paper for 1/2 hour.

6 oz. all-purpose flour

2 oz. rice flour

2 oz. sugar

1/4 lb. butter

35 minutes

4-6

10 minutes

Derin T.Scottish Shortbread


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1. Make pudding per directions.

2. Fold the tub of Cool Whip into the pudding.

3. Layer a 9x13 cake pan with one layer of graham crackers. Pour half of the pudding mixture over crackers.

4. Layer again with graham crackers. Pour the other half of the pudding over that row of crackers.

5. Top with one more layer of graham crackers.

6. Spread chocolate frosting over that top layer of graham crackers. (TIP: Melt the frosting in the microwave.)

7. Refrigerate overnight. Enjoy!

1 large box of vanilla instant pudding

3 cups milk

1 (8 oz.) tub of Cool Whip

1 box graham crackers

1 container of favorite chocolate frosting

Refrigerate overnight

6 - 10

10 minutes

Jodi M.Eclair Cake


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1. Preheat oven to 350°F .

2. Unroll dough; separate into two long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

3. Spread cream cheese over each rectangle to edges. Sprinkle each with bacon.

4. Starting with one short side, roll up each rectangle; press edges to seal.

5. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

6. Bake 12 to 17 minuets or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

1 (8 oz.) can Pillsbury ®refrigerated crescent dinner rolls

4 slices of bacon, crisply cooked, crumbled

Jalapeño cheddar cream cheese (Publix brand)

12 - 17 minutes

6

5 minutes

Nichole C. Spicy BaconCheddar Pinwheels


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1. Combine all ingredients in a mixing bowl.

2. Mix with a hand mixer until smooth.

3. Serve alongside fruit of your choice. Goes great with apple slices and bananas!

1 (8 oz.) package of cream cheese

1 (0.3 oz.) package of cherry Jello (powder only)

1/2 cup skim milk

6 - 10

10 minutes

Evin R.Pink FruitDip


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1. Preheat the oven to 350°F . In a baking pan place chicken, melt 2 tbsp. of butter and pour over chicken season with salt, pepper and Tony’s (don’t be shy with the Tony’s). Cook for 1 hour. After cooking cut chicken in cubes and set aside.

2. In a bowl, combine all dry seasoning together and set aside for later.

3. In a large pot, sear the sausage on both sides, remove from the pot. In the same pot add butter and sauté garlic, onion and bell peppers until soft.

4. Add ham to the pot and cook for 1-2 minutes. Add sausage, chicken. Drain beans and add to the pot. Now add dry seasoning, careful not to inhale too much, it will make you choke.

5. Stir well! Add diced tomatoes and tomato sauce. (Depending on how thick or think you like your chili, you might want to add 1/2 cup or a cup of water.)

6. Bring to a boil and simmer for 30 minutes on low.

3 large boneless, skinless chicken breasts

1 or 2 packages of andouille sausage (sliced)

1 package of cubed or diced ham

1 bell pepper, diced

1 yellow onion, diced

3 cloves of garlic, diced

1.5 cans of kidney beans

1 (15 oz.) can of tomato sauce

2 cans of Hunts fire roasted diced tomatoes

Tony Chachere’s seasoning

1 tsp. cayenne pepper, salt and black pepper

2 tbsp. chili powder

1 tbsp. cumin

1 bay leaf

1 tsp. salt and black pepper

butter

20 minutes

8 Christine L.

110 minutesCajun Chicken& Sausage Chili


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1. Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp. water, sesame oil, onion powder and Sriracha hot chili sauce. Pour over chicken and cook on low for 3-4 hours.

2. Remove chicken, leaving the sauce in the slow cooker. Shred the chicken with two forks; set aside.

3. In a small bowl, dissolve cornstarch in remaining 1/4 cup of water; add to the slow cooker and stir to combine. Cover and cook on high until slightly thickened, about 15 - 20 minutes; return chicken to the slow cooker and mix well.

4. Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish. Enjoy!

2 lbs. boneless, skinless chicken breast

black pepper, to taste

1/3 cup low-sodium soy sauce (Tamari for gluten free)

1/4 cup honey

1/4 cup tomato paste

3 tbsp. rice wine vinegar

2 garlic cloves, minced

1 tbsp. water

1 tsp. sesame oil

1 tsp. onion powder

1 tsp. Sriracha hot chili sauce

1 heaping tbsp. cornstarch

1/4 cup water

1/2 tbsp. sesame seeds

2 medium scallions, chopped for garnish

20 minutes

8 Stephanie B.

3-4 hoursCrock Pot SesameHoney Chicken


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1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.

2. Preheat the oven to 400°F. Line baking sheet with foil or parchment paper for easy cleanup.

3. Place the chicken on prepared baking sheet. Spread 1 tsp. of pesto over each piece of chicken.

4. Bake for 15 minuets or until chicken is no longer pink in the center.

5. Remove from oven and top with sliced tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3-5 minutes or until the cheese is melted.

2 (16 oz. total) boneless, skinless chicken breast

salt and fresh pepper, to taste

4 tsp. basil pesto

1 medium tomato, sliced thin

6 tbsp. (1.5 oz.) shredded reduced fat mozzarella cheese

2 tsp. grated Parmesan cheese

20 minutes

4

10 minutes

Katie K.Pesto ChickenBake


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1. Preheat the oven to 350°F. In a medium saucepan, melt butter.

2. Add milk and 2 tbsp. of taco seasoning mix. Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10” pan.

3. In medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.

4. Bake uncovered in the oven for 30-35 minutes. Let cool for 5 minutes and then top with cheddar cheese, lettuce and tomatoes. Cut into squares and serve with sour cream.

1/4 cup butter

2/3 cup milk

1 (1 1/4 oz.) package taco seasoning

2 1/2 cups mashed potato flakes

1 lb. ground beef

1/2 cup chopped onion

1/2 cup barbecue sauce

1 cup shredded lettuce

1 medium tomato, chopped

1 cup sharp cheddar, shredded

sour cream (optional)

45-55 minutes

4

10 minutes

Katie K.Taco Pie


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1. Prepare couscous as directed with chicken broth.

2. Mix in olives, carrots, cucumber, parsley, feta and tomatoes to taste. Add dressing until moist.

3. Mix in a couple of handfuls of the spinach/arugula mix, adding dressing again but not drenching it.

4. Chill or serve at room temperature.

TIP: You can use the packaged Good Seasons Italian dressing mix prepared according to directions, but add fresh lemon juice and finely minced garlic in addition to the required mix.

1 box couscous with pine nuts (Publix), prepared with chicken broth

kalamata olives, sliced

1/2 peeled, diced cucumber

shredded carrots

feta cheese

grape tomatoes, halved

spinach/baby arugula salad mix

flat leaf parsley

Italian dressing mix

10 minutes

6

10 minutes

Babs B. Couscous Salad


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1. Mix the butter, sugar, corn syrup and water in a saucepan. Cook the mixture over medium heat, stirring off and on making sure the mixture doesn’t burn, until it reaches 300°F. Mixture will be a rich caramel color.

2. When it reaches 300°F (with a candy thermometer,) pour it on parchment paper and spread evenly with a wooden spoon to roughly 13-14 inches long by 10-12 inches wide.

3. Let toffee cool completely. Hint: Use a paper towel to wipe away any excess butter as it cools. This will help the chocolate stick better.

4. Melt one 7 oz. Hershey Milk Chocolate Bar in a double boiler, or whatever works best for you.

5. Pour the melted chocolate over the toffee, spread evenly and let it set. Once the toffee has been hardened, break into bite size pieces and enjoy!

1 cup butter

1 1/3 cups white sugar

1 tbsp. light corn syrup

3 tbsp. water

7 oz. Hershey Milk Chocolate Bar

10-15 minutes

6-8

5 minutes

Cheri M. Mom’s EnglishToffee


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24 ladyfingers

1/4 cup Kahlua

2.6 oz. box whipped topping mix*

1 & 1/2 cups cold milk, divided

1 tsp. vanilla extract

1 & 3/4 cups confectioners’ sugar

1 cup unsweetened cocoa powder

16 oz. cream cheese, softened

12

25 min.

Kris R.

1. Split ladyfingers in half lengthwise. Brush cut sides with Kahlua. Arrange in bottom and around the sides of a 10-inch, springform pan, placing the cut sides up. Cover with plastic wrap.

2. Prepare whipped topping according to package directions using 1 cup of milk and vanilla extract.

3. Combine sugar and cocoa in a large bowl. Add cream cheese and beat until well-blended using an electric mixer on medium speed. Add 1/2 cup of milk and beat well.

4. Gently fold in whipped topping. Pour into prepared pan. Cover and freeze for 4 hours or until firm.

* Dream Whip is a common brand of whipped topping mix. You can also substitute about 2 cups of frozen whipped topping, such as Cool Whip.

4 hoursChocolate Charlotte


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6-8 hours

8-10

5 minutes

3 cups regular grits (not instant)

12 cups water

2 cups heavy whipping cream

3 sticks butter

1 1/2 tbsp. salt

2 cloves garlic, minced

1 tbsp. Tabasco

2 cups shredded very sharp cheddar cheese

1. Combine all ingredients except cheese.

2. Cook on low in the Crock-Pot for 6-8 hours. Stir occasionally.

3. About 15-30 minutes before serving, stir in shredded cheese.

Rita M.

Crock-Pot Garlic Cheese Grits for a Crowd


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1. Preheat oven to 350°F. Coat baking sheets with cooking spray.

2. In a large bowl, sift together flour, baking soda and salt; set aside.

3. In another large bowl, with an electric mixer, beat together eggs, sugar, ricotta cheese, shortening and 1 tsp. almond extract, until smooth. Alternately add flour mixture and chopped almonds to ricotta mixture, and beat until well blended.

4. Drop mixture by tablespoonfuls onto prepared baking sheets. Bake 11-13 minutes, or until the bottoms of the cookies are golden. Remove to a wire rack and let cool completely before frosting.

5. Meanwhile, in a medium bowl, combine confectioners’ sugar, remaining extract and water; mix well until smooth. Drizzle cooled cookies with frosting and sprinkle with sliced almonds.

4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

3 eggs

2 cups granulated sugar

1 lb. whole milk ricotta cheese

1 stick butter-flavored shortening

2 tsp. almond extract, divided

1 cup chopped almonds

1 cup confectioners’ sugar

3 tsp. water

1/4 cup sliced almonds for garnish

20 minutes

4 dozen Christina C.

11-13 minutesRicotta AlmondCookies


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45 minutes5 minutes

1 1/2 lbs. boneless, skinless chicken breast

1/2 cup Parmesan cheese

1 cup Greek yogurt, plain

1 tsp. garlic powder

1 1/2 tsp. seasoning salt

1/2 tsp. pepper

1. Mix Parmesan cheese, Greek yogurt, seasoning salt, garlic powder and pepper together in a medium bowl.

2. Spread mixture over chicken breasts.

3. Bake at 375°F for 45 minutes.

Michelle L.4-8Melt in yourMouth Chicken


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20-25 minutes5 minutes

1 lb. hot sausage, uncooked


1 1/4 cups Bisquick

4 oz. cheddar cheese, shredded


2. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment.)

3. Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

TIP: Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Michelle L.4-6Cream CheeseSausage Balls


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15 minutes15 minutes

1 lb. sausage, cooked and crumbled

2 cups shredded mozzarella cheese

1 (8 oz.) can refrigerated crescent dinner rolls

6 large eggs, beaten

1 cup milk

salt and pepper to taste


2. Line the crescent rolls on the bottom of a sprayed pan.

3. Add cooked sausage crumbles. Add cheese.

4. Combine eggs and milk together and blend, pour over sausage.

5. Bake for 20 minutes. Season with salt and pepper to taste.

Michelle L.8Weekend BrunchCasserole


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4 minutes5 minutes

midget pretzels Rolo candy, unwrapped

pecan halves


2. Line a cookie sheet with foil.

3. Place midget pretzels on lined sheet.

4. Put 1 Rolo candy on top of each pretzel.

5. Bake for about 4 minutes.

6. Remove from oven and press 1 pecan half on top. Allow to cool completely.

Donna K. 10-12Midget Rolo Treats


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2 (15 oz.) containers, chicken or vegetable stock/broth

1 (28 oz.) can crushed tomatoes

1 cup heavy cream

coarse salt and black pepper

Optional: 2 tbsp. of butter and 1 tsp. of chopped garlic

1. Combine broth and tomatoes in a medium saucepan over moderate heat.

2. When soup bubbles, stir in heavy cream and reduce heat to low.

3. Season with a little salt and pepper and simmer gently for 15 minutes, stirring occasionally.

4. With an immersion blender, puree soup.

Chris S. 4-6Quick Tomato Soup


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10 minutes5 minutes

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup packed light brown sugar

1 cup all-purpose flour

1/4 tsp. salt

1 cup coarsely chopped pecans

1. Preheat oven to 350°F. Lightly grease 2 cookie sheets.

2. In the bowl of a stand mixer, beat butter and sugar until creamy, about 2 minutes.

3. Add flour and salt and beat until just combined.

4. Remove bowl from mixer and stir in pecans.

5. Using a 1-inch scoop, arrange balls of dough on cookie sheet. They will not spread.

6. Bake 10 minutes or until lightly browned at the edges. Move to wire rack to cool.

@AJCLifestyles 32 cookiesPecan Cookies Hands


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1 lb. hot sausage, uncooked


1 1/4 cup Bisquick

4 oz. cheddar cheese

1.Preheat oven to 400°F.

2. Mix all ingredients until well combined.

3. Roll into 1-inch balls.

4. Bake for 20-25 minutes, or until brown.

Georgi M. 6-8Cream Cheese Sausage Balls


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1. Cook the ground chuck in a skillet until brown. Drain and set aside.

2. On medium-high heat, sauté the onion, garlic and bell pepper in the EVOO in a Dutch oven for 2-3 minutes until the onion is soft, but be careful not to burn the garlic.

3. Add the ground chuck. Add the kidney beans and black beans. Add the canned tomatoes and tomato sauce. Add the chili powder, red pepper flakes, salt, pepper and garlic salt.

4. Bring the chili to a boil and switch to low heat.

5. Simmer for 1-2 hours and serve.

1 tbsp. extra-virgin olive oil

2-3 cloves of garlic

1 onion

1 green bell pepper

1 lb. ground chuck

2 cans of diced tomatoes withbasil and oregano

1 can of tomato sauce

1 can of black beans

2 tbsp. chili powder

2 tsp. red pepper flakes

1 tbsp. salt

2 tsp. pepper

garlic powder to taste

20 minutes

4-6 Amy G.

1-2 hours

Italian Chili


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8 soft coconut macaroons

1 (16 1/2 oz.) can pitted dark sweet cherries, drained

1 (16 oz.) can sliced peaches, drained

1 (15 1/4 oz.) can pineapple chunks, drained

1 (17 oz.) can apricot halves, drained

1 (16 oz.) can pear halves, drained

1 (21 oz.) can cherry pie filling

1/2 cup brandy

1. Crumble macaroons in a shallow pan. Bake at 400°F for 3-4 minutes or until lightly toasted, stirring once. Cool.

2. Sprinkle half of macaroons in a 2 1/2 quart casserole dish. Layer remaining ingredients in order given.

3. Sprinkle on remaining macaroons and refrigerate 8 hours or overnight.

4. Remove fruit from refrigerator; let stand 30 minutes. Bake uncovered, at 350°F for 35-40 minutes or until bubbly.

* Great hot or cold.

Rita M. 8-10Hot Fruit Compote


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1/2 cup white sugar

1/2 tsp. salt

3/4 cup chilled butter, diced

2 egg yolks, beaten

1 1/4 lbs. Golden Delicious apples, (or your favorite) peeled and cut into 1/4” slices


1 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg


2. Sift flour, 1/2 cup sugar and salt into large bowl. Cut in butter until mixture is a coarse crumb texture. Fold in egg yolks.

3. Remove 1/4 mixture and set aside. Press the remainder of the mixture into pie pan.

4. In a large bowl, combine apples, brown sugar, flour, cinnamon and nutmeg. Pour mixture onto the crust and sprinkle the remainder of the crust you put aside on top.

5. Bake for 15 minutes at 400°F. Reduce heat to 350°F and continue baking for another 20 minutes or until the top is golden brown and bubbling.

Donovan’s Irish Cobbler 8-10 Apple ShortbreadPie


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20 minutes

5 1/2 cups Rice Krispies

10 oz. bag marshmallows

1/4 cup salted butter

2 shots of Black Cherry Red Stag from Jim Beam

1/4 tsp. cinnamon

salt to taste

1. In a saucepan, melt butter, stir in cinnamon and marshmallows.

2. Once marshmallows have melted completely, remove from heat and quickly stir in bourbon and a sprinkle of salt.

3. Add Rice Krispies and stir until evenly combined.

4. Press treats into buttered 8x8” baking dish.

5. Cover with parchment (wax) paper, find square object, press down evenly.

6. Add a sprinkle of finishing salt over the top and cut into squares with sharp knife.

Bill M. 6-8 Jim Beam RiceWhiskey Treats


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1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared

4 lbs. Granny Smith apples (about 8 apples), peeled and cored

1/2 cup plus 1 tbsp. sugar

1 tbsp. fresh lemon juice

zest from 1 lemon

1/4 tsp. salt, nutmeg & cinnamon

1 egg white or 1/8 cup milk

1. Prepare pie crusts according to instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place in refrigerator. Preheat oven to 425°F.

2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.

3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.

4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Flute or crimp with a fork to seal. Cut 3 slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 tbsp. sugar.

5. Bake on center rack for 25 minutes at 425°F. Reduce temperature to 375°F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on a wire rack at least 1 hour before serving.

Fiona T. 6-8Gluten FreeApple Pie


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200 gram bar of Cadbury’s Bournville chocolate

142 ml (1/4 pint) of whipping cream

60 ml (3 tbsp.) Karo syrup

1. Melt ingredients and add cream to correct thickness.

2. Dip chunks of pound cake, cookies or fruit for a delicious holiday treat.

Bev G. 6-8Carolyn’s CadburyFondue from London


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1 (7 oz.) jar marshmallow creme

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 tsp. salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts


1. Line an 8x8-inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly.

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth.

4. Stir in nuts and vanilla.

5. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Kaye C. 3 poundsChristmas Fudge


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8 oz. unsalted butter, plus more for greasing pan

1 cup smooth peanut butter


1 lb. powdered sugar

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.

2. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)

3. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon (the mixture will be hard to stir and loose its sheen.)

4. Spread into a buttered 8x8-inch pan lined with parchment paper.

5. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.

6. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

Nikki K. 6-8

5 minutes5 minutesQuick Peanut Butter Fudge


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nonstick vegetable oil spray

10 tbsp. (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)


2 large eggs, chilled

1/3 cup plus 1 tbsp. unbleached all-purpose flour

1 cup walnut pieces

1. Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray.

2. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.

3. Remove from heat; immediately add sugar, cocoa, 2 tsp. water, vanilla and 1/4 tsp. (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot.)

4. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

5. Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

Beth R. 6-8

30 minutes10 minutesBrown ButterBrownies


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8 hours5 minutes

2-3 lb. pork loin roast

1 cup cranberry blend juice

1 can jellied cranberry sauce

1/2 cup sugar

1/4 tsp. ground mustard 1/4 tsp. ground cloves

1. Put pork roast in Crock-Pot.

2. Mix together all other ingredients and pour over pork roast.

3. Cook on low 8 hours.

4. After cooking, you can put the sauce in a small pot on stove. Mix equal amounts corn starch and cold water (2-3 tbsp.) and add to sauce. Bring to a simmer to thicken gravy. Serve with mashed potatoes or veggies that sounds good.

Mel W. 4-6Cranberry PorkRoast


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4 cups water

4 chicken bullion cubes

4 cloves of garlic, minced

1 small-medium red onion, chopped

1 zucchini, chopped

1 summer squash, chopped

1 cup of carrots, grated

1/4 head of cabbage, chopped

2 tsp. of basic flakes

1.Place all ingredients in a pot and bring to a boil.

2. Reduce to lowest setting and simmer for 20-30 minutes.

Carolina W. 4-6Veggie Soup


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1 box Pillsbury® refrigerated pie crust, softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 tsp. vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

2 cups pecan halves

butter-flavor cooking spray

vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

2. In a large bowl, stir in corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll in 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Danielle R. 6-8

45-50 minutes10 minutesPecan PieCobbler


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1 lb. ground beef or turkey

3/4 tsp. salt

1/8 tsp. pepper

1 tsp. basil

1/2 tsp. oregano

fresh or canned mushrooms, optional

1 small onion, chopped up

2 (8 oz.) can tomato sauce

1 package of lasagna noodles

1/4 cup Parmesan cheese, grated

16 oz. creamy cottage cheese

3 cups of mozzarella cheese

1. Put ground beef or turkey, salt, pepper, basil, oregano, mushrooms and onions in a skillet to brown together. Drain as much fat off as you can.

2. Add tomato sauce and about a cup of water; stir and bring this mixture to a boil. Reduce heat to a simmer and simmer 20 minutes.

3. Next you will need to prepare your lasagna noodles (or buy noodles that don’t need precooking).

4. In a lasagna pan, layer the noodles, meat sauce and cheeses. First noodles, then meat sauce and then the cheeses. Repeat. Leaving off the last layer of mozzarella.

5. Bake at 375°F for 20 minutes, adding the last layer of mozzarella in the last 5 minutes.

* I also add yellow squash in the meat sauce to give a nice flavor too.

Cathy D. 4

40 minutes20 minutesHomemade Lasagna


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1 tbsp. butter or margarine

1/2 cup finely chopped onion

1 (14 oz.) can plum tomatoes, coarsely chopped

1/2 cup heavy or whipping cream

1/2 cup thinly sliced fresh basil leaves

1/2 tsp. salt and freshly ground pepper

6 boneless skinless chicken breast halves

1. Heat oven to 450°F.

2. Heat butter in skillet over medium heat. Add onion and cook until softened, 5 minutes. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5 to 10 minutes. Add cream and bring to boil.

3. Boil until slightly thickened, 3 minutes. Stir in basil, salt and pepper.

4. Arrange chicken in shallow baking dish; pour sauce on top. Bake 20 minutes.

Kelly M. 4-6Chicken in TomatoBasil Cream


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3 tbsp. olive oil

1 tbsp. minced garlic

12 oz. hot smoked sausage, slicedinto 1/2-inch-thick rounds

1 (14.5 oz.) can diced tomatoes, with juices

5 (15 oz.) cans cannellini beans, rinsed and drained

1 tbsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

3 cups fresh spinach or arugula, rinsed and spun dry

salt and freshly ground black pepper

extra-virgin olive oil, for serving

crunchy French or peasant bread, warmed, for serving (optional)

1. Heat the oil in a large heavy Dutch oven over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.

2. Add the sausage and tomatoes. Increase the heat to medium-high and simmer for 2 minutes.

3. Add the beans and bring to a boil. Then reduce the heat to a simmer and cook until the beans are tender and favorable, about 20 minutes.

4. Remove the pot from the heat and stir in the rosemary, thyme and spinach. Season with salt and pepper to taste and serve hot in wide shallow bowls, drizzled with extra-virgin olive oil. Pass the French bread, if desired.

Tammi H. 4-6

25 minutes10 minutesCreamy WhiteBeans with Sausage


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1 cup butter or margarine

1/3 cup sugar

2 tsp. water

2 tsp. vanilla


1 cup chopped pecans

1/4 cup powdered sugar


2. Beat butter for 30 seconds. Add sugar; beat until fluffy.

3. Add 2 tsp. water and vanilla; beat well.

4. Stir in flour and nuts.

5. Shape into 1-inch balls or 1/2-inch x 1/2-inch fingers.

6. Place on ungreased cookie sheet. Bake at 325°F for about 20 minutes.

7. Cool thoroughly. In plastic bag, gently shake a few at a time in powdered sugar.

Cassandra R. 3 dozenPecan Sandies


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5 minutes

2 tbsp. honey or agave nectar

1 tbsp. Dijon mustard

1/2 tsp. fine sea salt

1/2 tsp. freshly crushed black pepper, finely ground

1 large garlic clove, minced

1/4 cup balsamic vinegar

3/4 cup extra-virgin olive oil

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.

2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

3. Store in a jar with a lid and refrigerate.

4. Shake well before serving. Enjoy!

Donna L. 4-6The Best BalsamicVinaigrette


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15 minutes5 minutes

1/4 cup extra-virgin olive oil

2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry

1 tsp. cayenne pepper

1 tbsp. cumin seed

coarse salt


2. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes.

3. In a medium bowl, combine chickpeas, cayenne pepper and cumin seeds. Season with salt and toss to combine.

4. Place chickpea mixture on hot baking sheet and spread in a single layer.

5. Bake until chickpeas are crisp, 10 to 12 minutes.

6. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Jen S. 4-6Spicy RoastedChickpeas


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4 tbsp. butter, melted


1 loaf brioche or challah bread, sliced into 1 1/2 inches thick slices

8 eggs, slightly beaten

1 cup whole milk

1 tbsp. vanilla extract

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/3 cup pecans, chopped

1/8 tsp. salt

maple syrup/powdered sugar topping (optional)

1. In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.

2. Arrange slices of bread in the baking dish overlapping if necessary.

3. Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices.

4. Sprinkle chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the fridge for 4-12 hours.

5. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.

6. Bake casserole for 30-35 minutes. If top starts browning too quickly, place foil loosely over the top for the last 10 minutes or so. You want to cook it long enough to make sure the bottom part is cooked but don’t dry it out completely.

7. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple sugar.

Christine L. 6-8

30-35 minutes20 minutesOvernight FrenchToast Casserole


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1 can of red kidney beans, drained, rinsed and mashed

1 can crushed pineapple

2 eggs

1 cup of shredded cheddar cheese (or more if you really like cheese)

1 cup breadcrumbs (make gluten-free by using crushed rice Chex cereal)

1. Mix all ingredients together.

2. Pour into a loaf pan.

3. Bake at 375°F for about 40 minutes.

Amnesty H. 4-6Pineapple KidneyBean Cheese Loaf


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3/4 cup milk

1/4 cup margarine, softened

3 1/4 cups all-purpose flour

1 (.25 oz.) package instant yeast

1/4 cup white sugar

1/2 tsp. salt

1/4 cup water

1 egg

1 cup brown sugar, packed

1 tbsp. ground cinnamon

1/2 cup margarine, softened

1/2 cup raisins (optional)

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened margarine.

4. Roll out dough into a 12x9-inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins, if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°F.

5. Bake for 20 minutes, or until brown. Remove from muffin cups to cool. Serve warm.

Chris V. 12 rolls

30-35 minutes45 minutesNinety-MinuteCinnamon Rolls


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1 cup sugar

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 sticks softened butter

1/2 cup sesame seeds

1. Mix egg, vanilla and butter till creamy; set aside.

2. In different bowl mix flour, salt, sugar and baking soda. Combine with creamy mixture until dough forms.

3. Roll into ball and place in refrigerator for a few hours or overnight to firm.


5. Roll dough into 1-inch balls and roll in sesame seeds. Place 2 inches apart on lightly greased cookie sheet and bake up to 10 minutes or until lightly browned.

Pam Z. 10-12Sesame CookieRecipe


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2 cups self-rising flour

1 tsp. baking powder

1 tsp. sugar

1/3 cup shortening

3/4 cup grated sharp Cheddar

1 cup buttermilk

1/4 stick butter, melted

salt


2. In a medium bowl, mix flour, baking powder, salt, to taste and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese.

3. Stir in buttermilk all at one time just until blended. Do not over stir.

4. Drop by tablespoonfuls, or use an ice cream scoop, onto well-greased baking sheet. Brush dough with melted butter.

5. Bake for 12 to 15 minutes.

Alisa D. 1 dozen


Cheese Biscuits

Date post:	27-Mar-2016
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