JALAPENO POPPER GRILLED CHEESE SANDWICH

(RECIPE POSTED BY DIANA ROSS MADILL)

This recipe has become our favorite 'Grilled Cheese Sandwich'

(makes 1 Sandwich)

2 jalapeno peppers, cut in half length wise and seeded
2 slices bread
1 tablespoon butter or margarine
2 tablespoons cream cheese
1/4 cup cheddar or jack cheese shredded
1 tablespoon crushed tortilla chips

1. Place jalapenos on a baking sheet, cut side facing down.
2. Place under the broiler on the oven until the outer layer of the skin has blackened about 8-14 minutes...watch carefully!
3. Put the peppers in a sealable container, let them cool and then remove the skins. (I have started to just leave the skins on, much easier, so you can skip this step if you wish)
4. Spread the cream cheese on the two insides of the bread, on one slice sprinkle on the crushed taco chips, lay the pepper pieces on and top with the cheddar cheese. Place the top slice of bread on. Butter both outsides of the bread.
5. Grill until golden brown and the cheese has melted, about 2-3 minutes per side.
6. Serve with salsa.....Enjoy!

THANKSGIVING DRESSING (SOUTHERN STYLE)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

4 cups crumbled egg cornbread (use white cornmeal)
4 cups crumbled biscuits
1 cup milk
3 cups turkey broth
1/2 stick margarine
1/2 cup onion
1 cup celery
Salt and pepper

Bake in greased pan at 350 for 1 hr (may need to double or triple this recipe). This makes a very moist dressing.

HOT BUTTERED RUM

Here's a good one for the cold weather and holidays

1 lbs. (2 cups) unsalted butter
1 lbs. (2 1/4 cups) brown sugar
1 tsp cinnamon
1/2 tsp grated nutmeg
Pinch ground cloves
Pinch salt
2 oz cream or 1/2 & 1/2 (1/4 cup)

Bottle dark rum
Boiling water

Melt butter in saucepan with brown sugar, cinnamon, nutmeg, clovers and salt. Stir on low heat till smooth. Then add cream and turn off heat.
Store in fridge.
Use 1 Tbsp of the butter mixture into mugs with 1 1/2 oz. rum..
You can top with boiling water, stir well with cinnamon stick, and serve immediately.

PEANUT BUTTER CUP COOKIES

1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp vanilla extract
2 tbsp milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

CANDY CANE COOKIES

About 4-1/2 dozen

1 cup butter or hard margarine, softened
1 cup Icing (confectioners’) sugar
1 large egg
1 tsp almond flavoring
1 tsp vanilla flavoring
1/4 tsp peppermint flavoring
2-1/2 cups flour
1 tsp each: baking powder & salt
1/2 tsp red food coloring

Mix together first 6 ingredients well.
Add flour, baking powder & salt; mix well.
Divide dough into 2 equal portions. Add food coloring to 1 portion; blend well. Roll 1 tsp of each color dough into about 5-1/2” long rops. Lay side by side. Pinch ends together. Twist to form a spiral. Lay on ungreased baking sheet. Shape to form a cane.
Bake in 350ºF oven about 10 mins until pale gold.
Cool on sheets 2-3 mins then remove.

RUM BALLS

1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy or rum
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling

In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth.
Remove from heat and stir in the crushed vanilla wafers and brandy until well blended.
Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

CHOCOLATE TURTLE COOKIES

1 cup flour
1/3 cup cocoa powder
1/4 tsp. salt
1/2 cup butter, softened
2/3 cup sugar
1 large egg yolk
1 large egg white
2 tbsp. milk
1 tsp. vanilla
1 1/2 cups pecans, finely chopped
3 tbsp. heavy cream
15 soft caramel candies

Heat oven to 350 degrees.
Combine the flour, cocoa, and salt in a bowl. Set aside.
In a mixer, combine the softened butter and sugar until light and fluffy. Add the egg yolk, milk, and vanilla. Mix until just incorporated. Add the flour mixture, mix. Wrap the dough in plastic wrap and refrigerate until chilled, about an hour.
Whisk an egg white in a bowl, set aside.
Place the chopped pecans in another bowl.
Roll the dough into 1 inch balls and dip into the egg whites, then roll in the pecans. Place the balls on a cookie sheet lined with parchment paper.
Using a 1/2 tsp. measuring spoon, press an indentation in the middle of each cookie ball to hold the caramel.
Bake the cookies for about 12 minutes.
Meanwhile, unwrap about 15 caramels and place them in a bowl with the heavy cream. Microwave for about 1 to 2 minutes, stirring occasionally, until smooth. When the cookies are done, re-press the indentation with the measuring spoon and fill the pocket with caramel.
Let cool, completely.

WHITE CHOCOLATE PEANUT BUTTER COOKIES

Ritz crackers
creamy peanut butter
white chocolate, melts
chocolate, melt to drizzle

Spread at least 1 teaspoon of creamy peanut butter on 1 Ritz cracker and cover with another cracker.
Dip into melted white chocolate. Place on wax paper to set.
Once white chocolate is set, drizzle with melted chocolate or colored sprinkles.
Allow to set before serving.

NOTE: To melt chocolate in the microwave, stir every 15 seconds until smooth. For a larger batch of cookies use a double boiler.

CHOCOLATE SNOWBALLS

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds
1 tsp. almond extract
60 Hershey's Kisses milk chocolates, unwrapped
3/4 cup powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.

2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.

4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

TRIPLE CHOCOLATE COOKIE BALLS

1 pkg. (3.9oz.) chocolate instant pudding
1/2 cup cold milk
36 oreo cookies, finely crushed (about 3 cups)
1 1/2 pkgs. Bakers semi-sweet chocolate (12 squares), melted
1 square White chocolate, melted

Beat pudding mix and milk in medium bowl with whisk 2 min.
Add cookie crumbs; mix well. Shape into 42 (1 in.) balls.
Freeze 10 min.
Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
Refridgerate 20 min. or until firm.
Drizzle with white chocolate; refridgerate until firm.

PECAN TASSIES

 Yield 30

For the dough:
2 cups flour
1/2 cup salted butter
1/4 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/2 cup cream cheese
1/4 tsp. cinnamon

For the filling:
1/2 cup chopped pecans
1 tbsp butter, melted
1/4 sugar
1/3 cup golden syrup, or corn syrup
1/2 tsp. vanilla
1 tbsp flour
1 egg

Heat the oven to 350 F
In the bowl of a food processor combine the flour, butter, sugar, milk, vanilla, cream cheese, and cinnamon. Pulse until the mixture forms a shaggy dough. Turn out onto a lightly floured surface and form into a ball.
In a medium bowl combine the butter, sugar, golden syrup, vanilla, flour, and egg until well mixed.
Divide the dough into 30 even pieces. Press the dough into the cups of a mini-muffin tin using your fingers, or a dough tamper. Divide the pecans amongst the cups and then top with the filling until it nearly reaches the top of the cup, about two teaspoons.
Bake for 20 to 25 minutes, or until puffed all over and golden brown. Allow to cool in the pan for ten minutes then transfer to a wire rack to cool completely.

PECAN BALLS

About 6 dozen

These tender little balls melt in your mouth. They are sometimes known as Mexican Wedding Cakes or Russian Tea Cakes

1 cup butter or hard margarine, softened
1/2 cup Icing (confectioners’) sugar
2-1/4 cups flour
1 cup ground pecans
2 tsp. vanilla
1/2 cup Icing (confectioners’) sugar

In bowl, combine first 5 ingredients; mix first with spoon then by hand to work it until it holds together.
Shape into 1” balls; arrange on ungreased baking sheets.
Bake in 325ºF oven 20-25 mins.
As soon as balls have colled enough to handle, roll them in icing sugar.

CHERRY WINKS

4-5 dozen

A combination of cereal, fruit & nuts produces a pretty party cookie.

3/4 cup butter or hard margarine, softened
1 cup sugar
2 large eggs
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans or walnuts
1 cup chopped dates or raisins
3 cups cornflakes or other cereal flakes
15-30 maraschino cherries, halved or quartered, blotted dry

In bowl, , cream together butter or margarine & sugar. Beat in eggs.
Stir together flour, baking powder, baking soda & salt; add along with nuts & dates; mix well. Shape into small balls.
Crush cornflaes into crumbs. Roll balls in crumbs. Place on greased baking sheets. Top with ½ or ¼ cherry.
Bake in 350ºF oven 10-12 mins.

FATTIGMAN

About 8 dozen

A Scandinavian Christmas cookie that is deep-fried. It makes a large batch that keeps for months in the freezer.

1/2 cup whipping cream
2 large eggs
3 large egg yolks
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter OR hard margarine, softened
3 tbsp. brandy (or use 1-1/2 tsps brandy flavoring + water)
1/2 tsp cardamom
2-1/2 cups flour
Fat for deep-frying
Icing (confectioners’) sugar for dusting

In small bowl, beat cream until stiff; set aside.
In large mixing bowl,using same beaters, beat eggs & yolks until frothy. Add sugar; beat well. Beat in butter or margarine. Add brandy, cardamom & whipping cream; stir.
Add flour; stir. Let batter stand in refrigerator overnight. Next day, roll thinly. Cut into 2” X 5” diamond shapes. Cut slit in cnter. Pull 1 end through slit or leave flat.

Deep-fry a few at a time in hot 375ºF; Drain on paper towel. These are sweet enough to serve plain. Dust with icing sugar, if desired.

CHOCOLATE CRINKLES

Makes 6 dozen

Rolled in powdered sugar & baked in small balls, these cookies turn out crackly & white.

1/4 cup butter or hard margarine, softened
2 cups sugar
3 large eggs
2 tsp. vanilla
4 squares (1 oz each) unsweetened chocolate, melted
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp salt
1 cup Icing (confectioners’ powdered) sugar

Cream together butter or margarine & sugar. Beat in eggs, 1 at a time. Mix in vanilla & chocolate.
Stir together flour, baking powder & salt; add; mix well. Shape into 1” balls.
Roll balls in icing sugar, coating well. Arrange on greased baking sheets.
Bake in 350ºF oven 8-12 mins. Cookies will be soft.

FLAVORED COFFEE CREAMERS

(I have not tried any of those yet, I will soon.... and since everybody drinks coffee, I thought it would something fun to share.)

Sprinkle the wet ingredients over the dry and just keep shaking. After about 20-30 seconds, everything will blend together.
Use in each mug of coffee (about 1-2 tablespoons).
Those make great gift in a decorated jar. :))

ALMOND COFFEE CREAMER
3/4 cup confectioners' sugar
3/4 cup powdered non-dairy creamer
1 tsp ground cinnamon
1 tsp almond extract
In a bowl, combine all the ingredients; mix well. Store in an airtight container.
To use, add to coffee in place of nondairy creamer and sugar.

AMARETTO COFFEE CREAMER*
3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar
In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Amaretto Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

BAVARIAN MINT COFFEE CREAMER
3/4 cup non-dairy coffee creamer
1/2 cup Dutch process cocoa
3/4 cup confectioners sugar
1/2 tsp. peppermint extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Store in airtight container. Yields 15 servings.
To make Bavarian Mint Coffee: In a mug, combine 2 tablespoons of creamer with 6 ounces of coffee.

CAPPUCCINO COFFEE CREAMER
1 cup hot chocolate mix
1 cup non-dairy coffee creamer
1/8 tsp. allspice
1 tsp. ground cinnamon
1/2 cup nonfat dry milk
In a jar with a screw-top lid, combine all ingredients and shake well to blend.

CHOCOLATE MALT COFFEE CREAMER
2 cups instant hot cocoa mix
2/3 cup nondairy powdered coffee creamer
2/3 cup malted milk powder
1/2 teaspoon cinnamon
Combine all ingredients well. Store in airtight container.

CHOCOLATE MINT COFFEE CREAMER
3/4 cup non-dairy creamer
1/2 cup Dutch process cocoa
3/4 cup powdered sugar
1/2 tsp peppermint extract
Combine all ingredients in a jar with a tight-fitting lid. Shake to blend thoroughly.
Add 2 tbsp to hot coffee or cocoa to serve.

CINNAMON AND SPICE FLAVORED CREAMER
3/4 cup dry milk or nondairy creamer
3/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Place in a blender or food processor and whirl until combined, or place in a jar and shake well. Store in an airtight container.
To serve: add 1 to 2 tsp. mix to coffee and stir.

DAIRY-FREE COCONUT COFFEE CREAMER
1 (14 ounce) can coconut cream
3 tbsp. vanilla
1/2 cup sugar
1/2 cup water
Mix all ingredients together in a sealable container. Enjoy!

DELICIOUS COFFEE CREAMER
1 can (14 ounce size) sweetened condensed milk
1 1/2 cup skim milk
Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks.
Flavorings (your choice):
*Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
*Vanilla: 2 teaspoons vanilla extract
*Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
*Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
*Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

HAZELNUT CREAM COFFEE TOPPING
1 cup heavy whipping cream
3 tbsp Frangelico Hazelnut liqueur
3 tbsp Kahluha Coffee liqueur
3 tbsp powdered sugar
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake. Dispense on top of coffee.

IRISH MINT FLAVORED COFFEE CREAMER
1 package butter mints, crushed
2 cups chocolate malt mix
1/2 cup instant chocolate drink mix
2 cups powdered coffee creamer
In a jar with a screw-top lid, combine all ingredients and shake well to blend. To make Irish Mint Coffee: Place 1-2 tablespoons of creamer in a mug and fill with 6 ounces of coffee.

MOCHA CREAMER
1 jar (6 oz. size) non dairy powdered creamer
1 cup chocolate mix for milk
1/2 tsp. ground cinnamon
In a medium bowl, combine creamer, chocolate mix and cinnamon. Store in an airtight container. Give with serving instructions.
To serve: Stir in 1 Tb. creamer into 6 oz. of hot coffee.

MOCHA COFFEE CREAMER
1 cup cocoa powder
1/2 cup nonfat dry milk
1 cup powdered sugar
1 cup non-dairy coffee creamer
1 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. orange extract
In a jar with a screw-top lid, combine all ingredients and shake well to blend.

PUMPKIN PIE COFFEE CREAMER
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp allspice (optional)
1 cup non-dairy creamer
Combine well.

SUGAR-FREE VANILLA COFFEE CREAMER
3/4 cup non-dairy coffee creamer
3/4 cup sugar substitute like Sugar Twin, Splenda, etc.
1/2 tsp pure vanilla extract
Combine all ingredients in blender and process until well combined. Place in jar, seal and label.
To use: Add 1-2 Tbsp. to fresh cup of coffee, stir well.

VANILLA COFFEE CREAMER
3/4 cup non-dairy coffee creamer
3/4 cup powdered sugar
1/2 tsp. vanilla
In a jar with a screw-top lid, combine all ingredients and shake well to blend. Use as you would any coffee creamer.

CHICKEN NOODLE SOUP

Just thought with everybody sick these days.... I'd make my favorite Chicken Noodle Soup. A nice bowl of soup is always welcoming in this fall season. :)) ENJOY!!! :))

2 qts. chicken broth (homemade or store bought) (8 cups)
1 whole boneless skinless chicken breast
1 large onion, diced
3 carrots, peeled and sliced
3 ribs of celery, cleaned and sliced
1/2 pkg. dried medium noodles
parsley, opt
Salt and pepper

Place a large pot over medium high heat, add the broth. Bring to a boil and turn down to simmer. Add the chicken and simmer covered for 15 minutes, do not boil. Remove the cooked chicken to a plate and set it aside to cool.
When cool, dice into bite sized pieces.
Return the broth to simmer and add the vegetables and cook them until they are fork tender.
Season with salt and pepper.
If additional liquid is needed, add water or broth. Add the chicken, dried noodles, and parsley if desired.
As soon as the noodles are tender, ladle into bowls and serve with fresh crispy saltine crackers.

EGGNOG

(It is the best I have ever tasted)

6 eggs, separate the yolks from the whites
1 cup sugar
2 cans evaporated milk
1/2 gallon milk (8 cups)
nutmeg (opt)
whatever whiskey you choose if you want to spike it

Mix yolks and sugar. Set aside
Add milks and *simmer* for about 15 minutes.
Add egg yolks and sugar mixture and *simmer* for about 3 (yes 3) hours. Stirring often. Add nutmeg if you want.
Beat egg whites until stiff and fold into mixture. Serve with or without whiskey. If you have any left overs, refridgerate them and just microwave when ready to enjoy

CANDY CANE COFFEE CAKES

(RECIPE POSTED BY CAROLE WESTLAKE)
 I use one for centrepiece and others as host gifts)

 (Makes 3 canes)

2 c sour cream
2 pkg active dry yeast
1/2 c warm water
1/4 c softened butter
1/3 c sugar
2 tsp salt
2 eggs
6 c flour
1 1/2 c drained, finely chopped maraschino cherries
1 1/2 c finely chopped dried apricots
soft butter

THIN ICING
2 c icing sugar
2 tbsp water

Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 c butter, sugar, salt, eggs, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured counter - knead until smooth, about 10 mins. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in size - about 1 hour. Heat oven to 375 degrees. Punch down dough and divide into 3 equal parts. Roll each into rectangles; 15 x 6" and place on greased baking sheet. With scissors, make 2" cuts at 1/2" intervals on long sides of rectangles. Combine apricots and cherries and spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22". Curve to form cane. Bake 10-15 mins or until golden brown. While warm brush on butter and drizzle canes with thin icing. If desired can decorate with cherry halves or pieces.

CRANBERRY SAUCE

(Simple and really good... and just in time for the American Thanksgiving)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally.
You’ll hear the cranberries popping – don’t worry, that’s what you want them to do.
Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving. :))

MY MANHATTAN

(RECIPE POSTED BY THEODORE ALTON MCELROY)

This will certainly warm your innards on a cold evening and is nice in front of a fire place to share with that special someone.

Jack Daniel Bourbon
Sweet Vermouth
Angostura Bitters
Cherry juice
Cherries

In a stainless steel cocktail shaker add about 3/4 full with ice from the ice maker.
1. Pour in 3 jiggers of good bourbon (Jack Daniels Black Label)
2. Pour in 1/2 jigger of Sweet Vermouth
3. Squirt several times with some Angostura Bitters
4. From the cocktail cherry jar, pour in about a Table spoon of cherry juice.
5. Cover the shaker and shake vigorously until the shaker begins to really feel chilly.
6. Strain into a large Martini glass
7. Garnish with a couple of sweet cocktail cherries on a tooth pick.

CRANBERRY NUT BREAD

This bread is delicious for breakfast with bacon and scrambled eggs!

2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
3/4 cup orange juice
1 tbsp grated orange peel
1 egg, well beaten
2 tbsp shortening
1 1/2 cups cranberries
1/2 cup chopped nuts

Preheat oven to 350 degrees.
Mix together dry ingredients. Stir in orange juice, grated orange peel, shortening, and eggs. Mix until well blended. Stir in berries and nuts.
Turn into a greased 9x5 loaf pan.
Bake for 55 minutes or until toothpick comes out clean when inserted in center.
Cool for 15 minutes and then remove from the pan.

FRENCH CANADIAN PEA SOUP

(RECIPE POSTED BY CAROLE WESTLAKE)

(just like Habitat Pea Soup!) Great winter dish

1 Ham bone (I use the bone from a ham shank I cook the day before)
10-12 cups water
2 1/2 cups yellow dried split peas (rinsed)
1 c celery chopped
1-2 carrots peeled and sliced
1 med onion
pepper and parsley added before serving

Heat peas and water to boiling, add remaining ingredients and reduce heat to simmer for 2 1/2 - 3 hours. Remove bone, trim meat from bone and add to soup. Season to taste. Enjoy a nice thick soup with fresh french bread. A meal in itself!

CORNBREAD DRESSING

(RECIPE POSTED BY ROBIN HENRY)

3 C. self rising cornmeal
1 C. self rising flour
4 eggs
2 C milk

Mix well and pour into greased pan (cast iron works best) and bake for 20 minutes at 400 degrees. Let cool; then break it up into food processor and grind until fine. Will probably have to do this in 2-3 batches. Pour into large mixing bowl.

Chop 2-3 large onions (food processor)
Chop 4 stalks of celery (food processor)
1 5oz. can of evaporated milk (regular milk can be substituted)
2 eggs
3 T. (T=tablespoons)salt
1 1/2 T. black pepper
1 T. ground sage
96 oz. chicken broth

Bake at 400 degrees for approximately 1 hr. maybe longer in a 13x9 pan or slightly larger. If smaller pan is used will need to cook longer. If it starts looking too brown but not done all the way through then cover top with tin foil.

POTATO CANDY

(this recipe is from my friend Roger L. from Rimouski, Quebec.)

Roger decided one day... to make those potato candy. I looked at him when I seen the potato and thought.... Oh My Goodness, he's lost his marbles. So I watched as he made them... and of course I had to try them once they were done. I have to admit, I was pleasantly surprise.... they were really good. :))

1/2 c. mashed potatoes, warmed (homemade, not boxed)
1 tsp. vanilla extract
1 lb. confectioners sugar
1/2 c. peanut butter

Mix warm potatoes and vanilla ext. with sifted sugar. Roll out and spread with peanut butter. Roll up like a jelly roll and slice.

NOTE: You can die the dough with food coloring for special occassion. ENJOY!!! :))

CHEDDAR-MASHED POTATO CASSEROLE

2 lb. potatoes (about 6), peeled, quartered
2 tbsp. butter
1/2 cup sour cream
1 cup shredded Cheddar Cheese
6 slices bacon, cooked, crumbled

Heat oven to 350ºF.
Cook potatoes in boiling water in large saucepan 20 minutes or until tender; drain. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1-1/2-qt. casserole; cover with layers of cheese, remaining potato mixture and bacon.

Bake 30 to 35 min. or until heated through.

CHRISTMAS VEGETABLE & DIP PLATTER

Came across this vegetable platter today and thought I would share it with everybody.... what a gr8 way to serve vegetables and dip. Very creative... :))

CHOCOLATE-PEANUT BUTTER COOKIE BARS

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe that everyone enjoys when I make them...they are not to sweet...

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
1/2 cup margarine, melted
1/2 cup cold milk
1 bag chocolate chips (I like the dark)
1 cup dry roasted peanuts
1 cup peanut butter

Heat oven to 350*. Line a 13x9" pan with parchment paper (oiling the pan slightly first will help the paper stick to the pan). Mix first 4 ingredients until well blended (mixture will be thick). Press half of the chocolate mixture into the prepared pan. Bake for 10 minutes. Let cool slightly and very gently spread the peanut butter over the crust. Sprinkle with the peanuts and 1/2 of the chocolate chips. Cover with random pieces of the chocolate cake mixture and sprinkle on remaining chocolate chips (press gently with a spatula to push chocolate chips into batter.. Bake 15 minutes and let cool. Refrigerate for at least four hours before cutting into bars. By using the parchment paper, if you let it extend up over the sides of the pan, you can lift it out onto a cutting board to easily cut it into bars...enjoy

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

1 cup brown sugar
1/2 cup butter, softened
1 tsp. baking soda
1 egg
1 cup chunky peanut butter
1/4 cup honey
1 1/2 cups all-purpose flour
2- 6 oz. bars good dark chocolate (I used 70% cacao Ghiradelli bars from the baking aisle)

1. Preheat oven to 350 degrees. Mix baking soda, brown sugar and butter until creamy.
2. Add egg and mix until combined.
3. Stir in peanut butter an honey. Add flour and combine.
4. Break chocolate bars until chunks and fold into dough.
5. Place cookies on lightly greased baking sheet and bake 12-15 minutes or until golden brown.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup peanut butter
Pinch of salt
1 tsp. vanilla
3 1/2 cup flour
1 tsp. soda
2 cups chocolate chips

Combine sugars and shortening and cream well. Add eggs and peanut butter and vanilla; mix well.
Add salt, soda, flour, then chocolate chips. If too dry, add 2 tablespoons milk or water.
Make balls and flatten with potato masher.
Bake at 325’ for 8 to 10 minutes

CREAM CHEESE CUBES WITH MAPLE, BALSAMIC & DATE MARINADE

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe for an appetiser... Made it again yesterday to take to an event last night, always goes over well.

1 block of cream cheese cut into small cubes  
Marinade:
1/2 cup finely chopped dates
1/4 cup olive or vegetable oil
1/4 cup real maple syrup
6 tsps. balsamic vinegar
1/2 tsp. onion powder
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. dried tarragon (flakes)
pinch of salt and pepper
1 tsp white wine vinegar
*chopped pecans (optional)

Mix all marinade ingredients together. Arrange cream cheese cubes on a plate stacked to for a random mounded shape.
Drizzle marinade over them and let refrigerate for one hour.
*You could also sprinkle on a few chopped pecans before serving. Serve with your favorite crackers...enjoy

THANKSGIVING LEFTOVERS CASSEROLE

2 tbsp butter
1 onion, chopped
2 cups of leftover vegetables (green beans and mushrooms are my favorites in this)
2 cups of leftover stuffing
2 cups leftover turkey (or any other meat)
1 can cream of mushroom soup (optional, I don’t add it, but it’s in the original recipe)
2 cups leftover mashed potatoes
2 eggs
1 cup shredded cheddar cheese

1-Preheat the oven to 350 degrees F.
2-Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
3-In a casserole dish (9×13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
4-Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

CHICKEN CORN CHOWDER

Yum!!! this is really good on a cold fall day, nothing warms u up better then a good bowl of chowder. :))

6 tbsp. butter
1/2 onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/4 cup flour
1 1/2 cans corn
1 1/2-2 cups cooked chicken, cubed (I used 3 chicken breasts.)
3 cups chicken broth
1 can evaporated milk (12oz)
Pinch nutmeg
Pinch of salt
Freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. I poured the mixture into a glass bowl so it would cool faster. Then used the unwashed pot for the next step.

While roux is cooling, combine the corn, chicken, and chicken broth in saucepan, and bring to a boil. Simmer for 10 minutes. Pour roux into the corn and chicken mixture(a little at a time), whisking briskly so it doesn't lump. Return the pot to the heat and bring to a boil. The mixture should become very thick.

Stir evaporated milk into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Return to boil and simmer for 5 more minutes. Serve with homemade french bread.

NUTELLA HOT COCOA

love this :))

2 c. 2% milk
3 tbsp. Nutella
1 tsp. Hershey's Cocoa Powder
1/4 tsp. ground cinnamon
1/8 tsp. vanilla
Pinch of salt
Mini Marshmallows or Whipped Cream, optional

In a small sauce pan over low heat, warm milk.
Once warm, whisk in Nutella and stir until smooth. Add cocoa, cinnamon, vanilla and salt. Continue to whisk until it comes to a boil.
Pour into mugs and top w/ marshmallows or whipped cream.

RAISIN BRAN MUFFINS

1/2 cup oil
1 cup sugar
2 eggs
2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt)
4 cups Raisin Bran cereal
2 cups flour
2 tsp. baking soda
Pinch of salt

Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes).
Let cool at least 10 minutes.
Top with butter and honey.

CREAMSICLE CAKE

nice and easy and yummy!!! :))

1 orange cake mix
8 oz. cool whip
1 /2 C powdered sugar
16 oz. sour cream
1 small box orange jello

Prepare cake mix as directed. I use two (2) round cake pans when I make mine.
Mix powdered sugar and sour cream and ice middle of the cake.
To the remaining icing mix, add the jello and frost the remainder of the cake.
Keep icing cool, will soften up very quickly. Enjoy

JAVA CREAM PUFFS

1/2 cup water
1/4 cup butter, cubed
1/8 tsp. salt
1/2 cup flour
2 eggs
1/4 cup finely chopped pecans

Mocha Cream Filling:
1/2 cup strong brewed coffee
24 large marshmallows
1-1/2 cups heavy whipping cream
1/4 cup hot fudge ice cream topping, warmed

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans.
Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat.
Transfer to a bowl; cover and chill just until thickened.
In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream.
Just before serving, fill each puff with about 1/3 cup filling.
Replace tops and drizzle with fudge topping.
Yield: 8 servings.

ULTIMATE COFFEE CAKE

(This recipe and pic is from Paula Deen, I tried it the other day and it was simply HEAVEN in a pan.) :))

16-24 frozen dinner rolls (I put in 18 rolls in the bundt pan)
1 (3 oz.) butterscotch pudding mix NOT INSTANT
1/2 cup packed brown sugar
1/2 cup pecans chopped if want
1/2 cup melted butter

The night before place rolls in greased bundt pan and sprinkle pudding mix over the rolls evenly, then the sugar, the pecans and then pour melted butter over it all. Cover with a damp cloth or towel and let it rise for 8-10 hours. Place in a pre heated 350 oven for 30 mins......HEAVEN

PEPPERMINT CHOCOLATE SPOONS

(recipe from Barbary Denham Sulz)

These Christmas candies are chocolate-covered spoons sprinkled with crushed candy canes. They’re delicious when used to stir coffee or hot cocoa, and make a great holiday gift. This recipe yields about 20 spoons.

Ingredients:
1 cup chocolate chips or chopped chocolate
5 candy canes
20 plastic spoons

Preparation:
1. Prepare a baking sheet by lining it with aluminum foil.

2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it.

3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating.

4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons.

5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

GRILLED SALMON

A simple soy sauce and brown sugar marinade makes the perfect salty-sweet combination for those salmon fillets. :))

1 1/2 pounds salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.
Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate.
Place salmon on the preheated grill, and discard marinade.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

CHICKEN OR FISH BALLS BATTER

1 cup flour
1 1/2 tsp. baking powder
Pinch of salt
1 egg, beaten
2/3 cup milk
Chicken, uncooked and cut into bite-size pieces

Mix together the dry ingredients, add egg and milk. Mix all together well.
Dip chicken or fish pieces into batter to coat.  Fry in hot cooking oil until browned on all sides.
Serve with Chicken Ball Red Sauce.

CHICKEN FRIED RICE

love this recipe... :))

1 1/2 cup rice
1/4 cup soya sauce
1/4 cup oil
1 env. onion soup mix
Celery, cut up
Onion, cut up
Green pepper, cut up
1 cup chicken, cubed
3 1/2 cups boiling water
1 can mushroom, drained

Place ingredients in over dish. Stir.
Bake covered at 350'F for an hour.

M & M'S COOKIES IN A JAR

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Cookies in a jar are easy to do. Almost any cookie mix will work, just adjust the recipe. For example, the M&M's recipe could be changed easily to a chocolate chip recipe by substituting chocolate chips for M&M's and adding a layer of nuts. Just remember that a quart Mason jar will hold about 4 cups.

3/4 cups sugar
3/4 cups brown sugar
1 1/4 cups M&M's
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Mix the salt, baking soda, baking powder, and flour. Pack firmly in the bottom of the jar. Add the brown sugar and pack down firmly. Add the white sugar. Place a piece of plastic wrap over the sugar layer and push down firmly. Allow the plastic to extend up the side of the jar a little. Now put the M&M's in the jar and put the cover on. You can cover the metal cover with a round cut from pretty cotton fabric if you like.

Attach the following instructions:
1. Remove M&M's carefully from jar and set aside.
2. Empty jar of remaining cookie mix into a bowl.
3. Add 1/2 cup unsalted butter, softened, 1 beaten egg and 1 1/2 teaspoons pure vanilla.
4. Mix until blended.
5. Stir in M&M's.
6. Roll into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
7. Bake at 375 degrees about 12 to 14 minutes. Do not overcook.
8. Cool on cookie sheet for 5 minutes. Remove to rack to cool completely.
9. Makes about 2 dozen cookies

DRIED BEAN SOUP MIX (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Again, almost any dry soup ingredients will work as a jar mix. Try to layer the ingredients in an interesting and appealing way.

To a quart Mason jar add ½ cup of each of the following in the order given:

Split green peas
Red lentils
Split yellow peas
Small red beans
Black beans
Kidney beans

Place seasoning mix in a small, snack sized zip-loc bag. Lay on top of the soup mix before putting the cover on.

SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 squares chicken bouillon cubes, unwrapped
2 teaspoons dried minced onion
1-1/2 teaspoons sea salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon celery seed
1 bay leaf
4 tablespoons brown sugar

Instructions (Print up and attach to the jar)
SEASONED BEAN SOUP:
Dried Bean Mix
2 cans stewed tomatoes
1/4 cup Seasoning Mix 

Rinse beans and place in a large stock pot. Cover with water and allow to soak overnight.
Next day, drain the beans and rinse. Return to the pot and add water to cover. Place pan lid on top and bring to a boil.
Reduce heat and simmer for about 2 hours. Add tomatoes and seasoning mix. Cover and simmer for another 30 to 45 minutes, or until beans are tender.
Makes 10 cups

ORANGE AND SPICE BATH SALTS (Gifts in a Jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

Part 1
1 cup of Epsom salt
3 Tbsp. Baking soda
3 drops of orange essential oil
2-3 drops orange food coloring

Part 2
1 cup Epsom salt
3 Tbs Baking soda
3 Drops Clove essential oil

Mix the first four ingredients in one jar, cover and allow to sand over night.
Mix the next three ingredients in a jar, cover, and allow to stand overnight.
The next day place one layer of the orange scented salts on the bottom of the jar. Follow with a layer of the clove scented salts. Repeat layers.

Add a printed tag with these instructions:

Place a handful of the salts under warm, running water.

If you prefer, buy a small scoop to attach to the jar and use the word scoop in place of handful.

DOG BISCUITS MIX (Gifts in a jar)

(RECIPE POSTED BY BARBARA DENHAM SULZ)

If you have an animal lover on your list this makes a great gift.

1 dog biscuit cookie cutter

1 1/2 cup all-purpose unbleached flour
1 1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1/2 cup instant nonfat dry milk powder
1 tsp. brown sugar
1/2 tsp. garlic powder
Pinch of salt

Layer the ingredients in the jar in the order given. Close jar and tie cookie cutter on the outside with raffia. Type and print the following instructions and attach to the jar:

Dog Biscuits:
Pour ingredients in jar into a bowl. Add:
1 egg
1/2 cup shredded cheddar cheese
1/2 cup parmesan
1/2 cup hot beef broth or hot water.

Knead well until the dough is heavy but not sticky. You may need to add a bit more flour.
Knead for 5 minutes or until the dough is very elastic. Allow to rest for 5 minutes.
Roll 1/2 inch thick and cut with cutter.
Bake for 1 ½ hours. Cool completely.

PIZZA JOES

(made those sloppy joes for supper last night... nice and easy meal.  Gr8 with a nice salad)

1 lb extra lean ground beef
1 lg onion, coarsely chopped (1 cup)
1 med green bell pepper, coarsley chopped (1 cup)
2 cups pizza sauce (2 - 7.5 oz cans)
8 burger buns, split, toasted
1 cup shredded mozzarella chesse

Heat over med - high heat. Add beef, onion & bell pepper; cook 7 to 9 mins, stir until beef is thoroughly cooked.
Stir in pizza sauce. Redue to med heat; simmer uncovered 5 mins
Fill buns with beef mixture & cheese

CARAMEL APPLE UPSIDE DOWN CAKE

YUMMY!!! very good cake :))

Caramel & Apples:
3/4 cup packed dark brown sugar
1/4 cup unsalted butter, softened
2 tablespoons honey
1 lb. apples (2 to 3), peeled, sliced (1/4 inch)

Cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1/4 cup whole milk

Heat oven to 350°F.
Spray 9x2-inch round baking pan with cooking spray. Line bottom with parchment paper.
Heat brown sugar, 1/4 cup butter and honey in medium saucepan over medium heat until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 2 minutes, stirring occasionally. Pour into pan.
Arrange apple slices over caramel mixture in 2 overlapping concentric circles to cover bottom of pan, starting on outside edge.
Whisk flour, baking powder, cinnamon and salt in medium bowl. Beat 3/4 cup butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture alternately with milk just until incorporated and smooth, beginning and ending with flour mixture.
Carefully spread batter over apple slices.
Bake 45 to 50 minutes or until cake is golden brown and pulls slightly away from sides and toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan on wire rack 5 minutes. Invert onto wire rack; remove parchment.
Serve warm or at room temperature.

*ONION SOUP MIX (COPYCAT)*

I use a lot of Onion Soup mix in my recipes.... I came across this recipes a while back. I have to admit.... it’s pretty close to the real stuff, it’s cheaper and with spices u have on hand. :))

3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 tsp. sugar
1/4 tsp. celery seed

Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year.
Five tablespoons of Classic Onion Soup mix equals 1 env. of store bought Onion Soup Mix
Yield: 4 batches (20 tablespoons total).

CINNAMON ORNAMENTS

3/4 cup applesauce

1 bottle (4.12 ounces) McCormick® Cinnamon, Ground (or 1 cup plus 1 TBSP generic cinnamon- go to H&H near Somerset or a bulk foods place)

Supplies needed:
Cookie cutters
Drinking straw
Colorful ribbon

1. Preheat oven to 200°F. Mix applesauce and cinnamon in small bowl until a smooth ball of dough is formed. (You may need use your hands to incorporate all of the cinnamon.) Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic wrap. Peel off top sheet of plastic wrap. Cut dough into desired shapes with 2- to 3-inch cookie cutters. Make a hole at top of ornament with drinking straw or skewer. Place ornaments on baking sheet.

2. Bake 2 1/2 hours. Cool ornaments on wire rack. (Or, to dry ornaments at room temperature, carefully place them on wire rack. Let stand 1 to 2 days or until thoroughly dry, turning occasionally.)

3. Insert ribbon through holes and tie to hang. Decorate with opaque paint markers, found in arts and crafts stores, if desired.

OREO PEANUT BUTTER DIP

Ok... don't shoot the messenger... LOL!!! :)) this is for the times when u get those chocolate cravings... it's very satisfying, very good and so easy to make. Love it... ENJOY!!! :))

1 1/2 cup creamy peanut butter
1 cup white chocolate morsels
1/2 cup Nutella
12 Oreos, crushed

In microwave, mix peanut butter, nutella and white chocolate morsels.
Microwave on medium heat for 1 minute.
Stir and heat by 15 second intervals until white chocolate is completely melted.
Fold in Oreos and store in glass jar, completely sealed.
Serve with crackers and fruit, enjoy!
Also great with Pretzel Crisps!

FAVORITE ORANGE JULIUS

My daughter Julie couldn't understand why I would want to mix orange juice and milk together in this drink.... so I tried the recipe without telling her :)) and the verdict is... she thought it was the best thing around.... taste like a creamsicle. It quite refreshing in the morning. :)) YUMMY!!! :))

6 oz. orange juice concentrate
1 tsp. vanilla
1 cup milk
1 cup water
1/2 cup sugar
6 ice cubes

Place all ingredients into a blender and blend until mixed and ice is crushed. Serve in glasses right away. Makes 3-4 servings.