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.
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