Brushetta made by Andrea
Crostini or bread cut into thin slices
your favorite bruschetta mix
slice of fresh mozzarella cheese
fresh basil
Put the slice of mozzarella cheese on the top of the crostini and then top with the bruschetta mixture and then a sprig of fresh basil. Heat for just a few minutes until the cheese just softens enough to hold the bruschetta in place.
Cheesy Spinach and Bacon Dip made by Sandi
1 package (10 oz) frozen chopped spinach, thawed and drained
1 lb (16 oz) Velveeta cut into 1/2 inch cubes
4 oz. cream cheese, cubed
1 can Ro-Tel diced tomatoes and green chilies, undrained
8 slices Oscar Mayer bacon, cooked and crumbled
Microwave the ingredients on high for 5 minutes or until the Velveeta is completely melted and mixture is well blended, stirring after 3 mins.
Tuna Melts made by Lori
2 cans of tuna
4 Tbsp. mayonnaise
1 stick of celery, chopped
1/4 onion diced
Mix the above and spread on garlic rounds and top with a slice of American cheese and bake until just melted.
Turkey Chili made by Stacey
1 Tbsp. stick margarine or butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbsp. minced seeded jalapeno pepper
1 garlic clove, minced
3 cups chopped cooked turkey (about 15 oz)
2 (19 oz) cans cannelloni beans or other white beans drained and divided
2 (16 oz) cans fat-free, less sodium chicken broth
1 (4.5 oz.) can chopped green chilies
1 cup frozen whole kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup 1% low fat milk
1/2 cup chopped fresh cilantro
Melt the margarine in a large dutch oven over medium-high heat. Add the onion, celery, pepper, jalapeno pepper, and garlic and saute 5 mins. Use 1 1/2 cup of the beans and add the rest of the ingredients except for the cilantro and milk and bring to a boil. Cover, reduce heat, and summer 15 mins. Mash the remaining
beans and add it to the turkey mixture along with the milk. Simmer uncovered for 20 mins or until mixture is thick, stirring frequently. Stir in the cilantro. Makes 11 one cup servings.
Chuck Wagon Bean Casserole made by Kathy
1/3 lb. bacon
3 lbs. ground beef or sausage
3 cups onion, chopped
1 cup celery, chopped
2 beef bouillon cubes
1-2 cloves garlic, minced
1 1/2 cups ketchup
3 Tbsp. mustard
salt and pepper to taste
2 29 oz. cans molasses-style baked beans
Saute bacon until crisp and set aside. In the same pan saute beef, onion, and celery until browned and drain. Dissolve bouillon cubes in one-half cup boiling water and stir with remaining ingredients into meat mixture. Crumble the bacon and add. Bake at 350 degrees for 75 minutes, or until hot and bubbly.
Country Sausage Macaroni and Cheese made by Kathy
1 lb. Bob Evans special seasonings roll sausage
1 1/2 cups milk
12 oz. pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 tsp. cayenne pepper
12 oz. uncooked elbow macaroni
2 Tbsp. grated Parmesan cheese
Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl. toss until well coated. Spoon into greased shallow 2 qt. dish. Cover and bake for 15-20 mins. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 more minutes; let stand 10 minutes before serving.
Finger Jello made by Andrea
3 packages of jello of your choice
4 envelopes Knox unflavored gelatin
4 cups boiling water
Mix the 2 gelatins together and pour the boiling water over and stir until totally dissolved. Place in a cookie sheet pan and let set until it starts to set or is stable enough to move to the refrigerator. Chill until very firm. Cut out with a cookie cutter of your choice.
Gooey Butter Cake made by Connie
Cake:
1 18 1/4 ounce package yellow cake mix
1 egg
8 Tbs. butter, melted
Filling:
1 8 oz. cream cheese, softened
2 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 16 oz. box powdered sugar
1 20 oz. can drained crushed pineapple
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with electric miser. Pat dry mixture into a 13 x 9 inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, butter, and pineapple and beat. Next, add the powdered sugar and mix well. Spread over the cake batter and bake for 40-50 mins and note that the center should be a little gooey. Warning - this cake could be addictive - it is wonderful.
Decorated Sugar Cookies made by Andrea
This is how to solve the "I don't have time to bake beautiful sugar cookies" dilemma
Buy the precut cookies at GFS. You will still need to bake them but that is easy. Now go to Beuhler's and buy their yummy French Vanilla Frosting. The rest is up to you as to how you want to decorate them. They are seriously delicious and everyone will want your recipe. Thank you GFS and Beuhler's for making this easy.
Pecan Pie made by Lori
8 oz. Karo corn syrup
1 cup sugar
3 eggs
2 Tbsp. melted butter
1 tsp. vanilla
1 pie crush, uncooked
optional - you can add chocolate chips
Whip the corn syrup, eggs, sugar, butter, and vanilla together. Put in the uncooked pie crust and bake at 350 degrees for 55 mins. This is totally sinful!!!!
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