Let's have hors d'oeurves and dessert for lunch

Hanky Panky's made by Connie

1 lb. Bob Evans ground sausage/original or Italian flavor

1 cup Velveeta cubed, or more to taste

1 loaf cocktail rye bread

Preheat oven to 350 degrees.  Brown sausage and crumble and drain off the excess fat.  Stir in cheese until melted.  On a baking sheet, place the bread slices and then spread 1 Tbsp. or so of the sausage mixture on top.  Bake for 10 mins. or until bubbly.  Serve warm.

Fresh Mozzarella and Tomato Crostini made by Andrea and held by Lois

1/4 cup extra-virgin olive oil, plus extra for brushing
1 baguette, cut crosswise into 1/4 inch-thick slices
salt and coarsely ground pepper to taste
8 vine ripened tomatoes, about 1 1/2 pounds total
1/2 cup slivered fresh basil leaves
2 Tbsp. finely minced red onion
1/4 tsp. mined garlic
1 Tbsp. aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese

Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.  Brush the tops with oil and season with salt and pepper.  Bake until crisp and golden, about 15 mins.  Core, seed and dice the tomatoes.  In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive  oil, and salt and pepper.  Slice the mozzarella into 1/4 inch thick pieces or into smaller pieces so they fit on the crostini.  Put in the oven on low for a few mins to just slightly soften. Spoon 1-2 Tbsp. of the tomato mixture on top. Note:  You can use store bought and prepared crostini's if desired.

Fiesta Party Dip from Tastefully Simple made by Lori

1/2 Tbsp. fiesta party dip mix
1/2 cup mayo
3/4 cup sour cream

Mix above and chill and enjoy.

Strawberry, Walnut, Lettuce Salad made by Mary Ann

Baby Greens
Sliced Strawberries
Walnuts (can be candied if desired)
Goat Cheese or other cheese of your choice

Mix together and toss with your favorite vinaigrette dressing. 

Salmon Dip made by Lori

1 8 oz. cream cheese
8 oz. salmon
1 tsp. liquid smoke

Mix the above and serve in filo cups or with crackers

Cocktail Meatballs made by Connie

Choose prepared meatballs of your choice - I used Costco's.  Place in a crock pot with one can of Trader Joe's Tuscan Marinara Sauce and 2 tsp. of Italian seasoning.  Slow cook overnight on low to intensify flavors.  Serve with tongs or toothpicks. 

Spinach Dip made by Lori

1 block of chopped spinach
16 oz. sour cream
1 cup mayo
1 package of Knors Veggie Dip
Pumpernickel bread
assorted veggies

Cook the chopped spinach in the microwave for 5 minutes until completely thawed and drain.  Mix in the sour cream, mayo, and veggie dip.  Serve in a hallowed out bread with veggies and the excess bread cut into cubes.

Bacon Wrapped Water chestnuts made by Stacey

Not everything goes totally smooth for the Lovely Lunch Ladies.  Here is Barb fighting a stubborn avocado which refused to come of her knife.

Pizza Dip made by Lori

2 cups mozzarella cheese
2 cups cheddar cheese
1 cup mayonnaise
1 cup chopped pepperoni
1 can chopped mushrooms
1/2 cup chopped peppers
1 can chopped black olives
1 jar chopped green olives

Combine all of the above and bake in a Pyrex baking dish for 30 minutes at 350 degrees.

Let's Make Up a Trifle by Andrea

We had some donated angel food cakes so I used one of them plus ingredients I had on hand to make this dessert.  I added chocolate mousse, whip cream, and chocolate covered butter brickle to cut up pieces of cake and layered and this is how it turned out.  I did 2 layers.  Pretty and delicious. 

Lemon Squares made by Connie

2 cups sifted all purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 tsp. baking powder
1/4 cup all purpose flour
5/8 cup lemon juice

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  In a medium bowl stir together the 2 cups flour and confectioners sugar.  Blend in the melted butter.  Press into the bottom of the prepared pan.  Bake in the preheated oven for 15 mins. or until golden brown.  In a large bowl beat eggs until light.  Combine the sugar, baking powder, and 1/4 cup of the flour and mix until there are no flour lumps.  Stir the sugar mixture into the eggs.  Finally, stir in the lemon juice.  Pour over the prepared crust and return to the oven.  Bake for an additional 30 mins. or until bars are set.  Allow to cool completely before cutting into bars.  

Pineapple Upside Down Cake made by Gladys

Strawberry Delight made by Andrea

Angel Food Cake, cut into bite size pieces
1 (3 oz) package instant vanilla pudding
1 cup cold milk
1 pt. vanilla ice cream, softened (2 cups)
1 (3 oz) package strawberry jello
1 cup hot water
1 (10 oz) package strawberries, thawed
Cool Whip

Put the broken pieces of angel food cake into a 9 x 13 pan and set aside.  Mix the pudding and milk together and then add the softened ice cream.  Pour over the cake and freeze for about 1 hour.  Mix together the jello and water and add the strawberries and pour over the cake return to the refrigerator. Do not refreeze.  Top with Cool Whip when ready to serve.

Labor Day Picnic

Double Coated Chicken made by Lori

7 cups Kellogg's Corn Flakes cereal (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 lbs chicken pieces (without or with skin) rinsed and drained
3 Tbsp. margarine or butter, melted

Place cereal in a shallow pan or dish and set aside.  In a medium bowl, beat the egg and milk slightly.  Add the flour, salt, and pepper.  Mix until smooth.  Dip chicken in the batter and coat with the cereal.  Place in a single layer in a shallow baking pan coated with cooking spray or foil lined.  Drizzle with margarine.  Bake at 350 for about 1 hour or until chicken is tender, no longer pink and juices run clear.  Do not cover pan or turn chicken while baking.  Serves 8.

Green Salad with Tuna made by Diane

Pasta Salad with Asparagus and Pecorino made by Kathy

1/3 cup olive oil
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1 pound penne pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 (7 oz) jar diced sun-dried tomatoes in oil, drained
1 cup grated Pecorino Romano cheese
3/4 cup chopped prosciutto
1/2 cup pine nuts
1/2 cup pitted kalamata olives, sliced
2 Tbsp. chopped fresh basil


Whisk first 3 ingredients in a large bowl; set aside.  Cook pasta according to package directions; add asparagus during the last 3 mins. of cooking pasta.  Drain pasta and asparagus, and add to dressing, tossing to coat.  Cover and chill.  Stir in tomatoes and remaining ingredients, tossing gently to combine.  Makes 6 servings. 

Italian Salad made by Judi

Beans and Hot Dogs made by Diane

8 to 10 hot dogs, sliced
1 can (15 to 16 oz) pork and beans in tomato sauce
1 can (15 to 16 oz) butter beans, drained
1 can (15 to 16 oz) chili beans
1/2 cup brown sugar
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 Tbsp. wine vinegar or cider vinegar
1/4 tsp. dried leaf oregano, crumbled

Combine hot dogs and beans and all other ingredients in a large bowl; pour into a 2 1/2 quart casserole or baking dish.  Bake beans and hot dogs, uncovered, at 350 degrees for 1 1/2 to 2 hours.  Serves 8.

Grilled Basil Potatoes and Onions made by Stacey

Yukon gold potatoes (cut into chunks)
onions (cut up)
olive oil
basil

Put a little olive oil on cut up potatoes and onions and mix well.  Put seasoned potatoes and onion in heavy duty foil, making a flat packet.  Cook on the grill for 20 to 25 mins.

Corn Salad made by Barb

Apple Cake made by Sandi

3 Tbsp. butter or margarine, softened
1 cup sugar
1 egg, beaten
1 cup flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. baking soda
3 cups diced peeled apples
1/4 cup chopped nuts
1 tsp. vanilla extract
whipped cream or ice cream

In a mixing bowl, cream butter, sugar, and egg.  Stir together dry ingredients; add to creamed mixture
(batter will be very thick).  Stir in the apples, nuts, and vanilla.  Spread into a greased 8" square baking pan.  Bake at 350 degrees for 35-40 mins or until cake tests done.  Serve warm or cold with shipped cream or ice cream.  Cook's note:  Can be doubled and put into a 13 x 9 x 2 in. pan. 

Biscuits made by Diane

Yummy Bars made by Susie

Flag Cake made by Kathy

Make your favorite flavor cake in a 9 x 13 pan.  Decorate with sliced strawberries to make the stripes and some blueberries to make the stars.

Americana Cupcakes made by Kathy

Kathy got creative with decorating cupcakes showing our beautiful colors of red, white, and blue.  The best part is she did it with fruit instead of candy so now they are healthier.