Cranberry Bread

Cranberry Bread
Submitted by Michelle B
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. orange juice
1 egg, beaten
2 T. vegetable oil
1 T. orange peel (grated)
1 1/2 c. cranberries, chopped
Preheat oven to 350. Grease pan. Mix dry ingredients in medium sized bowl. Stir in orange juice, peel, oil and egg. Mix until well blended. Stir in cranberries. Spread evenly in loaf pan. Bake until toothpick comes out clean.** Cool on rack 15 minutes. Remove from pan and cool completely, then GLAZE!
9 x 5 loaf pan 55 min. Makes 1
Mini loaf pan 30-40 min. Makes 4

Orange glaze
1 lb. powdered sugar
1/2 c. orange juice
1 tsp. grated orange peel
2 T. softened butter (1 stick for frosting)
Combine all ingredients and beat for 2 minutes. Use orange juice to thin, if desired.

Spicy Breakfast Casserole

Spicy Breakfast Casserole
Submitted by Jen P
3 c. frozen shredded hash brown potatoes
¾ c. shredded Pepper-Jack cheese
1 c. diced cooked ham or cooked sausage, drained
1 T. sliced green onions
4 beaten eggs
1 ½ c. milk
1/8 tsp. salt
1/8 tsp. black pepper
Arrange potatoes evenly in the bottom of a greased square (8x8 or 9x9) baking dish. Sprinkle with cheese, ham or sausage, and green onions. In a separate bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over layers in baking dish. Bake, uncovered, at 350º for 40-45 min. or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
To double this recipe (which I’d recommend if you have more than 4 people eating) -
Double all ingredients and use a 9x13 baking dish. Add an extra 5-10 minutes to baking time.
To prepare this the night before – Prepare up to the point where it’s ready to put in the oven, then cover it and refrigerate for up to 24 hours before baking it. Add an extra 10-15 minutes to baking time. (If you’re doubling it, this will take just over an hour to cook when it’s been in the fridge.)

Turkey dressing to serve 50 people

Turkey dressing to serve 50 people
Submitted by Utahna R

In very large bowl:
2 and ½ gal. dry diced breadcrumbs
2 qts. diced celery
2 qts. diced onion
Heat in a pan 6 C. turkey broth salted with 2 ounces chicken bouillon till hot enough to melt 5 cubes of butter. Add spices:
2 T. sage or poultry seasoning
2 T. parsley flakes
1 and ½ T. thyme
2 t. cayenne pepper
2 t. black pepper
Pour heated mixture (cooled to warm) over breadcrumbs, celery and onions. Stir slightly
Mix doz eggs with 12 ounces (1can) of evaporated milk and add to mixture.
Optional, add 4 C. chopped cooked turkey.

Put the dressing into a turkey bag. Poke 2 or 3 tiny holes at the top of the turkey bag so some steam can escape. Place on heavy pan or in roasting pan with a lid.

Bake at 400* for 30 min.
Reduce heat to 350* for 30 min.
Reduce again to 300* and bake for 60 min.

Wonton Chicken Salad

Wonton Chicken Salad
Submitted by Nicole L
1 pkg. Wontons (found in refrigerated produce section)
1 c. sugared almonds
1 head romaine lettuce shredded
1 c. craisins
1 small red onion chopped fine
1 Large Can Chunk Chicken --I like Costco Brand (or you can boil and shred your own)

Sauce to soak chicken in:
1/2 c. water
1/8 c. sugar
1/4 c. soy sauce
Sprinkle of ginger

Dressing
½ tsp. salt
2 Tbsp. sugar
½ tsp pepper
½ c. oil
3 Tbsp. vinegar
1 Oriental Seasoning packet from Oriental Flavored Top Ramen

To sugar almonds, place ¼ c. sugar in a skillet, place almonds in skillet, heat on medium and mix constantly until sugar has melted and coated almonds. Cool.
Fry wontons in a pan of oil—watch carefully they burn quickly.
Soak chicken breast in sauce and set aside. Prepare dressing and set aside. In a large bowl place shredded lettuce, chicken, craisins, onion, and sugared almonds. Just before serving throw in wontons, pour dressing over salad. Toss and coat.

Thanksgiving Yams

Thanksgiving Yams

Submitted by Erin M

**This is a very sweet dish – almost like a dessert. Converts those who don’t care for yams! The most requested recipe in my arsenal!

3 large cans sweet potatoes (29 oz. size)

Drain well and mash.

1 stick butter, melted.

4 eggs, beaten.

2/3 cup evaporated milk.

2 teaspoons vanilla.

Mix all together and spread in 9x13 pan.

Topping:

2 cups brown sugar

2/3 cup softened butter

2 cups chopped pecans

Mix until crumbly and sprinkle over top of sweet potato mixture. Bake 30 – 35 minutes at 350.

Knorr Spinach Dip

Knorr Spinach Dip
Submitted by Stephanie N
Makes 4 cups dip
PREP TIME: 10 Minute(s)
CHILL TIME: 2 Hour(s)

1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Green Bean Casserole

Green Bean Casserole
Submitted by Kimberly P
1 can of Cream of Mushroom Soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cups French's french fried onions
2 cans green beans, drained
Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1 1/2 qt. casserole dish. Bake at 350 for 30 minutes or until hot. Stir Top with remaining onions. Bake another 5 min.

Green Chili Potato Soup

Green Chili Potato Soup
Submitted by Lori S
3 cups chicken cooked and diced (Boil chicken or get canned chicken) Set aside
2 cans chicken broth
1/2 onion diced
4 stocks celery diced
4 potatoes
Boil until tender
Add
2 cans cream of chicken
1 cup milk
1 8oz cream cheese soft
4 4.5 oz cans green chilies
Garlic salt to taste
Add chicken
Cook on low until warm

Butternut Squash Soup

Butternut Squash Soup
Submitted by Jen P
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt , plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 45 to 60 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Cranberry Carrots

Cranberry Carrots

Submitted by Michelle B

1 lb. Carrots

3 T. Cranberry sauce

3 T. Brown sugar

2-3 T. Butter

Cook carrots. Bring sauce ingredients to boil in saucepan, pour over cooked carrots. Serve immediately.

Ruth’s Chris Sweet Potatoes

Ruth’s Chris Sweet Potatoes
Submitted by Jen P
Sweet Potato Mixture
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs -- well beaten
1 stick butter -- (1/2 cup) melted
Crust
1 cup brown sugar
1/6 cup flour
1 cup chopped pecans
1/2 stick butter, melted
Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered 9x9 baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Peppermint Snowballs

Peppermint Snowballs
Submitted by Dawnetta M

Prep time: 25 min
Bake time: 9 min per sheet
Cool: 30 min Makes about 4 dozen cookies

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup crushed hard peppermint candy
1/4 teaspoon salt
3/4 cup finely chopped nuts
Powdered sugar

Heat oven to 400. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup crushed peppermint candy, and salt. Stir in nuts.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 9 minutes or until set but not brown.

Immediately remove from cookie sheet; roll in powdered sugar, mixed with the rest of the crushed peppermint candy. Cool completely on wire rack. Roll in powdered sugar again.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Submitted by Jennifer P

1 box of spice cake (I use whatever brand is on sale)
1 15oz can of pumpkin
1 - 1.5 cups of chocolate chips (I like lots)
Sprinkle of pumpkin pie spice

1/3 of 1 individual size cup of applesauce…I use all natural no sugar added

Mix the dry cake mix with other ingredients (the applesauce replaces the eggs and oil). Scoop a good size amount of dough onto a greased cookie sheet; I use the medium size cookie scoop from pampered chef. You may want to flatten the scoops of cookie dough just a little. Because there is no oil they don't spread out as well as other cookies.

Bake at 350’ on greased cookie sheet (needs this as there is no oil in the cookies) for about 11-13 minutes. Let them cool on the cookie sheet for a minute or two, and then transfer to cooling rack.

Molasses Sugar Cookies

Molasses Sugar Cookies
Submitted by Christin B
2/3 cup vegetable oil
1 cup sugar
4 Tbsp. molasses
1 egg
2 cups flour
½ tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
Mix oil, sugar, molasses, and egg.
Add remaining ingredients and mix. Dough should be thick.
If it’s too sticky, chill for approximately 1 hour.
Roll into 1 inch balls and roll in white sugar.
Bake on ungreased cookie sheet at 350 for 8-10 minutes or until tops begin to crack.

Andes Mint Cookies

Andes Mint Cookies
Submitted by Christin B
¾ cup margarine or butter
1 ½ cups brown sugar
2 Tbsp. water
2 cups semi-sweet chocolate chips
2 eggs
2 ½ cups flour
1 ¼ tsp. baking soda
½ tsp salt
Heat margarine, brown sugar, and water in a large saucepan until melted.
Remove from heat.
Add chocolate chips.
Cool for 10 minutes.
Mix in eggs.
Add flour, soda, and salt.
Mix together and chill for 45 minutes.
Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.
When cookies come out of oven, put an Andes Mint on top of each one.
Let melt and then swirl with a knife.

Pretzel Crusted Chocolate Caramel Brownie Cups

Pretzel Crusted Chocolate Caramel Brownie Cups
Submitted by Christine I
1 German Chocolate Cake Mix
1/2 cup sweetened condensed milk
1 egg
½ c. butter, melted
1/2 package of caramels, melted with a little water
1 cup milk chocolate chips (I like about 5 per cookie)
Pretzel Crumble:
¼ c. butter, melted
2 T. brown sugar
1 c. crushed pretzels
Spray a mini muffin tin with non stick spray. Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large Ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg, milk, and butter until smooth. Scoop batter, about two-thirds full, into the mini muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips. Easiest to get out once it cools a little or it will break apart. It makes 4 dozen minis. You can also make it in regular muffin tins; you just have to increase the cooking time.

Peanut Butter Bars

Peanut Butter Bars
Submitted by Melanie P
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp soda
½ tsp salt
2 tsp vanilla
2 cups oatmeal
2 cups flour
½ cup peanut butter
Plus more peanut butter to spread on top.
Mix it all together. Grease 11x15 pan. Bake 350 for 15 to 20 min. Cool slightly. Spread with peanut butter. Cool more; then frost with chocolate frosting.

Peach Crisp

Peach Crisp
Submitted by Rachel A
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup cold butter
5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained
1. Heat oven to 375°F. In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In ungreased 8-inch square baking dish or 2-quart round casserole, place peaches. Sprinkle cookie mixture over peaches.
3. Bake 25 to 30 minutes or until topping is golden brown. Serve warm or cool. (I love it warm with vanilla ice cream)

Oatmeal Cake

Oatmeal Cake
Submitted by Noreen E
3 c boiling water
2 c rolled oats
1 c. shortening
2 c granulated sugar
2 c brown sugar
4 eggs beaten
3 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
Coconut Topping (recipe below)

Combine water and oats and let stand 20 minutes. In a separate bowl, cream shortening, granulated sugar, brown sugar, and beaten eggs. Stir in oat mixture. Stir or sift together flour, baking soda, salt, and cinnamon; add to oat mixture. Mix well. Pour into a greased and floured 9 x 13 inch baking pan. Bake 350 degrees for 35 to 40 min. Remove from oven. While cake is still warm, spread on Coconut Topping.
(I poured topping on when the cake came out of the oven, due to shortness of time. Guess it's OK not to wait too long?)

Coconut Topping
1/2 c butter or margarine
1 c brown sugar
1/2 c evaporated milk
1 tsp vanilla
1 c coconut
3/4 c nuts, chopped (or more to liking)
In a heavy saucepan, combine butter or margarine, brown sugar, and evaporated milk. Bring to a boil over medium heat; boil for 1 min. Remove from heat, and stir in vanilla, coconut, and nuts. Spread on warm Oatmeal Cake.

Apple Dip

Apple Dip
Submitted by Donna H
1 (8 oz.) pkg. cream cheese
3/4 cup brown sugar
1/2 cup powdered sugar
Mix together well.
Stir in 3 crushed Skor candy bars.

Buckeye Balls

Buckeye Balls
Submitted by Jen P
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Apple Stuffed Pork Chops

Apple Stuffed Pork Chops
Submitted by Jen P
1 tablespoon chopped onion
1/4 cup butter
1 1/2 cups bread crumbs
2 cups chopped apples
1/4 C apple juice
1/4 tsp celery seed
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
Preheat oven to 350 degrees F. In a large skillet sauté onion in butter until tender. Remove from heat. Add the bread crumbs, apples, celery seed, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets. If desired, inject extra apple juice into pork chops using meat injector. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove cover and bake for 25 minutes longer or until juices run clear and internal temperature of the pork is 160.