Casseroles and a Little Early Thanksgiving

 Baked Macaroni and Cheese made by Andrea

1 (8 oz) package elbow macaroni
1/4 cup butter
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
1 1/2 cup monterey jack ceese, grated
bread crumbs to cover the top

Preheat oven to 375 degrees.  Cook macaroni according to package directions; drain.  Melt butter in a medium saucepan.  Remove from heat.  Stir in flour, salt, and pepper until smooth.  Gradually stir in the milk.  Bring to a boil, stirring constantly.  Reduce heat and simmer 1 more minute.  Remove from heat.  Stir in cheese and macaroni.  Top with bread crumbs.  Bake for 15 minutes or until golden brown

Spaghetti Pie made by Connie

1 lb. spaghetti
4 strips bacon, chopped
1 large red onion (10 to 12 oz) finely chopped
1 container (15 oz) part-skim ricotta cheese
4 large eggs
2 cups reduced-fat milk (2%)
1/4 tsp. cayenne pepper (ground red)
1 cup freshly grated Parmesan cheese
salt
2 cups frozen pease.

Preheat oven to 350 degrees.  Cook spaghetti according to package directions.  Meanwhile, in a 12 inch skillet, cook bacon on medium for 6-8 minutes until criisp.  With slotted spoon transfer to paper towels to drain.  To the fat in the pan, add onion.  Cook 4 minutes or until tender, stirring occasionally.  While onion cooks, in a very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 tsp. salt.  Drain spaghetti well.  Stir into ricotta mixture along with peas, bacon, and onion.  Spread in even layer in a 3 quart shallow baking dish.  Sprinkle remaining Parmesan on top.  Bake for 30-35 minutes or until set.

 Holiday Potato Bake made by Connie

6 large baking potatoes, peeled and cut
1/4 cup butter
1 cup choppped green onions
4 garlic cloves, minced
2 cups milk
2 cups (8 oz) shredded extra sharp Cheddar cheese, divided
2 tsp. salt
1 (12 oz) jar roasted red bell peppers, drained and finely chopped
4 oz. cream cheese, softened
2 large eggs, lightly beaten

Preheat oven to 385 degrees.  Cook potatoes in boiling water to cover for 15 to 20 mins or until tender.  Drain well.  Meanwhile, melt butter in a large skillet over medium heat, add green onions and garlic.  Saute 5 minutes until tender.  Combine potatoes and green onion mixture using a potato masher.  Add milk, 1 cup cheese, salt, and red peppers and mash.  Spoon into a lightly greased 13 x 9 baking dish.  Top with remaining 1 cup cheese.  Bake at 375 degrees for 45-50 minutes or until brown and bubbly.

 Slow Cooker Chicken, Rice and Broccoli Casserole made by Mary Ann

2 (10-3/4 oz) cans of cream of celery soup, divided
fresh sliced mushrooms
1 bag frozen broccoli
2-3 whole boneless, skinless chicken breasts, uncooked and cubed
1 Tbsp. dry onion soup mix
1/2 soup can water

Spray inside of slow cooker with non-stick cooking spray.  Combine 1 can of soup, mushrooms, and rice in greased slow cooker.  Stir until well blended.  Add frozen broccoli.  Lay chicken on top.  Pour 1 can of soup over all.  Sprinkle with onion soup mix.  Add 1/2 soup can of water.  Cover and cook on low for 4-6 hours or until both chicken and rice are fully cooked, but not dry.

 Sweet Potato Casserole made by Lori

2 cans of sweet potatoes or yams
4 Tbsp. melted butter
1 beaten egg
1 cup dark Karo corn syrup
1 bag mini marshmallows

Drain the fuile off the potatoes and place in a casserole.  Mix the melted butter, beaten egg, and the corn syrup.  Pour over the sweet potatoes and top with the marshmallows.  Bake at 350 degrees for 30 minutes.

 Campbells Tuna and Noodle Casserole made by Sandi

2 (10.75 oz) cans Campbells Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 (10 oz) cans tuna, drained
4 cups hot cooked medium egg noodles
2 Tbsp. dry bread crumbs
1 Tbsp. butter, melted

Stir soup, milk, peas, tuna and noodles in a 3 quart casserole.  Bake at 400 degrees for 30 minutes or until hot.  Stir.  Mix bread crumbs with butter in bowl and sprinkle over the tuna mixture.  Bake for 5 minutes more. 

Turkey Cake made by Andrea

1 Chocolate Cake Mix
Chocolate Frosting
1 Package Stella D'Oro Margherite Cookies
1 Package Pepperidge Farm Milano Cookies
1 package Archway Lemon Cookies
1 Stell D'Oro Breakfast Cookie
Confectioners Sugar
Milk
Sprinkles of different colors
Peanut M&M's
Candy Corn for the mouth
Mini M&M for eye
chocolate jimmies for eyelashes
Gummy Worm for Waddle

Make cake mix as directed on box in a round pans.  Save one layer for another cake at another time.  Put cake toward the bottom of a large round serving platter.  Frost with chocolate frosting of your choice (you can make it or buy canned).  Dip the Milano's and Margherite Cookies in a glaze made from Confectioners Sugar and Milk or watered down vanilla frosting.  Dip into sprinkles to coat well.  Let t hem dry a little before assembling the cake.  You can use your imagination on the colors you want the turkey to be.  Place the cookies in a fan shape around the turkey.  The outer layer is the lemon cookies, then the Margherites, and then the Milanos right up to the layer cake.  Put M&M's on the lemon cookies.  For the face use the Breakfast cookie on top of a lemon cookie and again add M&M's (see picture).  Trim the bottom of the cake with more M&M's.  Put a mini M&M for the eye and use the jimmies to make eyelashes.  Place the waddle and then add a piece of candy corn for the mouth.  Now you are ready for lots of oohs and aahs. 

October means Halloween

Happy Halloween from the Lovely Lunch Ladies.  We had our Halloween party early which is good because here in Cleveland we had Hurricane Sandy hit our Lake Erie shoreline.  Many are still without power and there was lots of damage from falling trees and high water.  We are glad we were able to celebrate and wish all those suffering from this tragedy that lives will return to normal soon.  

Snake Appetizer Sandwiches made by Stacey

Use frozen bread dough sheets cut in half longways  and then added to each other to create a long skinny piece.  You can use your favorite fillings but this is what I used.  One was made with roast beef (thin sliced), provolone cheese and horseradish.  The other was made with mozzarella and sun dried tomatoes and pesto.  Roll up the sides to make a snake and curl the tail.  Use black olives for the eyes and roasted red pepper for the tongue.  Use an egg white wash colored green, red, and yellow to color the snake skin.  Bake at 350 degrees for 30 minutes. 

Veggie Platter made by Andrea

Baby carrots

Cucumber

Broccoli

Black Olives

 

Use a round platter and fill it with baby carrots.  Use a small bunch of broccoli for the stem.   Arrange black olives to form triangles for the eyes and nose.  Cut a cucumber in thin slices and cut in half to make the mouth. 

Checkerboard Cheese Platter made by Diane

White Bread

Cheddar Cheese Spread

Cream Cheese

Chopped Olives

Spread  cheese on half of your bread.  On the other half spread the cream cheese and top with the chopped olives.  Cut into squares and arrange in a checkerboard pattern on a platter.  You can improvise with any cheeses that you want as long as they contrast. 

Cheese Pumpkin Appetizers made by Kathy

8 Tbsp. smoked Cheddar cold-pack cheese food (from 8 oz container, well chilled)

2 tsp. finely chopped peanuts

4 butter flavored pretzel spindles or sticks, broken in half

16 tiny pieces fresh parsley leaves, 

Line a small serving platter with waxed paper.  For each pumpkin, roll a level Tbsp. of cold-pack cheese food into a ball and plate on the plate.  Refrigerate for 10 to 15 minutes for easier handling.  With the end of a toothpick, draw ridges around the balls to look like the lines on a pumpkin.  Dip bottoms of the cheese balls in the chopped peanuts.  Just before serving, insert pretzel halves into the cheese balls for the pumpkin stems.  Decorate with parsley for the leaves.  Store in the refrigerator.

Holiday Stuffed Pumpkin made by Diane

a handsome pumpkin about 10" diameter with a solid stem attached

2 cups short-grain brown rice or brown basmati rice

1 cup other whole grains (2/3 cup wild rice and 1/3 cup barley is our standard, but any grain with a different texture from rice-like millet or wheat berries will be fine)

2 tsp. olive oil

1/2 cup chopped onion 

3/4 cup cup chopped celery

1 or 2 cups sliced apples

sweet red pepper, chopped finely (optional)

1 tsp. dried safe - or more to taste

1/2 tsp. dried thyme

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1 to 2 cups cooked garbanzos (or kidney beans or any other mild bean that won't fall apart during baking) or a package of tofu diced very finely or crumbled

1 cup peeled and sliced roasted chestnuts

1/2 cup raisins, sultanas, or fresh cranberries

1/2 cup chopped almonds or filberts or pine nuts or butternuts

1/4 cup chopped parsley

1 tsp. soy sauce or 3 Tbsp. frozen concentrated orange juice (depends on if you like sweet or savory)

grated black pepper to taste

maple syrup or cranberry sauce or a fruit chutney

Preheat oven to 400 degrees.  Carefully cut the top off the pumpkin with a knife angled toward the center of the pumpkin so the lid won't fall in when baked.  Clean the seeds and strings out of the center of the pumpkin (wash seeds and save for toasted pumpkin seeds), put a couple of Tbsp. of water into it, oil the cut edges of both pumpkin and its lid, and bake both parts on a baking sheet for about 40 minutes or until the pumpkin is quite soft when poked with a fork.  While the pumpkin is baking, cook the grains as usual.  Saute the onion until translucent, then add the apples, celery, chestnuts, herbs and spices, and cook until the apples are just starting to get soft.  (add a bit of water if needed).  Mix in the beans or tofu, raisins, nuts, parsley, soy or orange, and sweet red pepper and heat gently.  Add the grains and mix well.  When the pumpkin is baked, stuff it.  Replace the  lid tightly.  Lower the oven temp to 350 degrees and bake on a baking sheet for about 30 more minutes, or longer if the stuffing was not hot when the pumpkin was stuffed.  Bring the pumpkin to the table and enjoy a new tradition.  Hand someone a pot holder and let them remove the lid.  You will probably get a big puff of steam.  Serve the stuffing with a slice of pumpkin topped with a bit of maple syrup, cranberry sauce, or fruit chutney. 

Chicken with Mushrooms and Cheese made by Lori

Chicken Breasts - pounded thin

Margarine

Egg - beaten

Bread Crumbs

Mushrooms

Cheddar Cheese - shredded

Saute the chicken in margarine.  Dip the chicken into the egg and then the bread crumbs.   After chicken is seared lay it in a pan.  Layer the mushrooms and shredded cheddar cheese on top and bake at 350 degrees for 45 minutes. 

Asian Chicken Wings made by Kathy

3 lbs. chicken wings

1/3 cup soy sauce

2 Tbsp. vegetable oil

2 Tbsp. chili sauce

1/2 cup honey

1 tsp. salt

1/2 tsp. grated fresh ginger

1/4 tsp. garlic powder

1/4 tsp. ground red pepper (cayenne), optional

Wash the chicken wings and pat dry.  Remove and discard the wing tips.  Separate each wing into 2 pieces by bending the 2 parts backward, then cutting through at the joint with a sharp knife.  Place in an airtight container.  Mix the remaining ingredients and pour the marinade over the wings.  Cover and refrigerate overnight, turning occasionally.  Preheat the oven to 375 degrees.  Arrange the chicken wings on a foil-lined pan.  Brush with marinade and bake for 25 minutes.  Turn the wings, brush with marinade, and bake for 25 minutes longer. 

Festive Jello with Pudding made by Sandie

Sandie likes to combine various flavors of jello and vanilla pudding to make this pretty trifle.  Use your imagination to make it look like the holiday.  Here she used orange jello, mandarin oranges, red jello, and pineapple inspired by fall colors.  Just layer the jello and pudding letting the layers set before adding the next.

Cheesecake Cupcakes made into a Cupcake Graveyard  made by Andrea

For the cupcakes use a chocolate or white cake mix and follow the directions on the package.  I used white for these.  

Filling:

8 oz. cream cheese, softened

1 egg

1/3 cup sugar

dash salt

6 oz. chocolate chips

Mix the first 4 ingredients until smooth and then stir in the chocolate chips.

Fill the cupcake liners 1/3 full, then add a layer of the cheesecake filling, and then top with more cake mix making sure to cover completely.  Follow the cake mix directions to bake.

One Bowl Chocolate Frosting:

2 cups sifted powdered sugar

1/4 cup butter, softened

1 Tbsp. milk

1 tsp. vanilla

1/8 tsp. salt

1 egg

2 envelopes (2 oz) Nestle Choco-Bake

In a bowl combine the powdered sugar, butter, milk, vanilla and salt; beat until creamy.  Beat in the egg.  Blend in the Choco-bake and mix well.  

To make the graveyard sprinkle on crushed Oreo cookies to form the dirt.  Use a Pepperidge Farm Milano cookie for the tombstone and write R I P with black decorator tube.   Gently insert into the frosted cupcake. 

Witches Hats made by Andrea

Fudge Striped Cookies

Hershey Kisses

Chocolate Frosting

Sprinkles

Place a fudge striped cookie upside down on a platter and add a small bank of chocolate frosting around the opening.  Place a Hershey kiss on the top and then add some sprinkles to form a band around the hat.  I then sprinkled the whole cookie lightly with orange colored sugar. 

Fall means Tailgate time in O H I O. Go Bucks and Browns!

Brutus Buckeye towers over the competition with an assortment of Ohio State lovers treats.

Chicken Nuggets made by Connie

2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 Tbsp. milk
6 chicken fillets, cut into 1 1/2 inch cubes
1/3 cup butter, melted

Preheat oven to 350 degrees.  Spread the crushed potato chips in a shallow dish.  Beat together the egg and milk in a shallow bowl.  Dip the chicken cubes into the egg mixture and then dredge them in the chips.  Place the chicken nuggets on a baking sheet and drizzle with the melted butter.  Bake for 15-18 mins or until golden brown.  The chicken nuggets can be frozen after baking.  Serve with your favorite sauce, such as honey mustard or ranch dressing. 

Chip Dip made by Barb

1 8 oz cream cheese at room temperature
4 Tbsp. butter at room temperature
2-3 Tbsp milk (or to desired consistency)
1 tsp. garlic salt
1 - 2 tsp. paprika.

Combine all of the above and serve with chips, pretzels, or veggies.

Becky's Cheesy Chili made by Barb

1 lb. bulk pork sausage
1 lb. ground beef
2 cans 15.5 oz. hot chili beans
1 jar (16 oz) salsa (mild)
1 16 oz. jar kidney beans, drained
1 a6 oz. jar pinto beans, rinsed and drained
1 14.5 oz. jar diced tomatoes - don't drain
1 10 3/4 can cream of mushroom soup
1 8 oz. can tomato sauce
8 oz. Velveeta Cheese, cubed
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper

Cook sausage and beef and drain.  Stir in the remaining ingredients and reduce the heat and simmer for 30 minutes.  Good served with scoops. 

Buckeyes made by Andrea

1/4 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups chocolate chips
1 Tbsp. shortening

Combine the melted butter, confectioners sugar, peanut butter and vanilla together and mix well.  Chill in the refrigerator for at least one hour or until firm.  Roll into 1 inch balls and return to the refrigerator for at least another hour.  In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly.  Use a toothpick to dip the balls into the melted chocolate leaving a small uncovered area at the top so the balls look like buckeyes.  Keep the balls refrigerated until you are ready to dip and do just a few at a time.  Place the dipped balls on waxed paper.  Use your finger to blend in the toothpick marks.  Refrigerate until the chocolate is firm.  Note - If they are not keeping their shape just chill them longer before you dip them.

FALL HAS ARRIVED IN NORTHEAST OHIO

Curried Pumpkin Apple Soup made by Stacey

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
3 garlic cloves, minced
2 Tbsp. butter
2 to 3 tsp. curry powder
1 can (15 oz) solid-pack pumpkin
4 cups Progresso Chicken Broth
1 cup heavy whipping cream
Salt to taste

In a large saucepan, saute the apples, onion, leek and garlic in butter until tender.  Add curry; cook and stir for 1 minute.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 mins.  Remove from the heat; cool slightly.  In a blender, process soup.  Blend in the whipping cream after processing.  Season with salt.

 Bean Soup made by Sandi

ham hocks or ham bone
1 cup carrots
1 cup celery
1 Tbsp. salt
1/2 tsp. pepper
1 bag navy beans
1/2 cup chopped tomatoes
2 cubes chicken bouillon. 

Boil ham bone for 1 hour.  Skim top and add the other ingredients and cook on medium for 2 to 3 hours.

Baked Beef Stew made by Andrea 

1 can diced tomatoes, undrained (14 1/2 oz)
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef stew meat, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs cut into 3/4 inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well.  Pour into a greased 13 x 9 inch pan or 3 quart baking dish.  Cover and bake at 375 degrees or until meat and vegetables are tender.

Raspberry Layered Salad made by Andrea

2 packages (3 oz each) raspberry jello

2 cups boiling water
3 cups fresh or frozen raspberries - I used frozen
2 cups graham cracker crumbs - about 32 squares
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 package (8 oz) cream cheese, softened

In a bowl combine the jello and water and stir until jello is dissolved.  Fold in the raspberries.  Refrigerate for 1/2 to 1 hour or until syrupy.  In a small bowl combine the cracker crumbs, brown sugar, and butter.  Press into a greased 13 x 9 dish.  In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.  In another bowl beat the cream cheese until smooth.  Gradually add the pudding.  Spread over the crust and spoon the jello over the top.  Chill until set.  Note:  We like to call this a salad as it denotes it is healthy but it is really more a dessert but it is DELICIOUS.

Pumpkin Mousse made by Susie

8 oz cream cheese
8 oz container cool whip
1 can pumpkin puree
1/2 cup sugar
1 cup of ready made graham cracker crumbs

Mix the softened cream cheese, pumpkin puree and sugar till combined and then fold in the Cool Whip.  Garnish mousse with graham cracker crumbs.  You can serve this in individual cups or one serving bowl. 

Carrot Cake made by Connie 

3 cups of flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp. cinnamon
1 tsp. salt
4 large eggs
1 1/2 cups salad oil
1 tsp. vanilla
2 cups packed shredded carrots
2 cups walnuts, chopped
1 cup applesauce

Frosting:
12 oz. softened cream cheese
1 stick softened butter
1 Tbsp. lemon juice
1 1/2 tsp. vanilla
 5 1/2 cups confectioners sugar


Preheat oven to 325 degrees, Grease and flour a 10 inch bundt pan.  In a large bowl mix the flour, sugar, soda, cinnamon, and salt.  In a small bowl with a fork beat the eggs slightly, and then stir in the oil and vanilla.  Stir egg mixture, carrots, walnuts, and apple sauce into the flour mixture just until moistened.  Spoon batter into the bundt pan.  Bake for 1 hour and 20 mins. or until a toothpick comes out clean.  Cool on a rack for 10 mins then invert to cool. 
For frosting beat the softened cream cheese, butter, lemon juice, and vanilla on medium speed until smooth.  Gradually add the confectioners sugar until smooth and ready to spread.

We're eating appetizers for lunch today

Nutty Chicken Wings made by Stacey

1 cup finely chopped dry roasted, skinless peanuts
1/2 cup fine dry bread crumbs
1 1/4 tsp. salt
1/2 tsp. poultry seasoning
freshly ground black pepper
8 chicken wings
1/4 cup chicken broth

Preheat oven to 400 degrees.  Mix peanuts, bread crumbs, and seasonings together.  Dip chicken wings in broth, then in peanut mixture until coated all over.  Place in single layer on foil-lined pan.  Bake for 40 minutes, or until tender.  Do not turn chicken during baking.  Remove from oven and serve. 

Smooth and Savory Mushroom Pate made by Diane

1 Tbsp. olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups thinly sliced white mushrooms
1/2 tsp. dried savory
1 Tbsp. brandy or cognac (optional)
2 tsp. soy sauce
salt and freshly ground black pepper
1/2 cup raw cashews
chopped fresh parsley, for garnish

In a large skillet, heat the oil over medium heat.  Add the onion and garlic, cover, and cook until softened, about 3 mins.  Add the mushrooms and savory.  Stir in the brandy, if using, soy sauce, and salt and pepper to taste.  Cook, uncovered, stirring occasionally until the mushrooms are soft and the liquid is evaporated, about 5 mins.  Set aside to cool.  In a food processor grind the cashews to a fine powder.  Add the cooled mushroom mixture and process until smooth.  Spoon the pate into a small crock or serving bowl.  Smooth the top and sprinkle with parsley.  Cover and refrigerate for at least 1 hour before serving.  Properly stored, it will keep for up to 5 days.  This is a vegan recipe!  

Cocktail Meatballs made by Roseann

1 bag of pre-made cocktail meatballs
1 10 oz. jar of grape jelly
1 12 oz. bottle of chili sauce

Combine the jelly and chili sauce and pour over the meatballs and coat well.  Let simmer for about 30 mins. and serve warm.  So easy and delicious!  

Pulled Pork Sliders made by Kathy

4 lb. pork shoulder roast
24 small dinner rolls
Rub:
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. oregano
1/2 tsp. cayenne pepper
Sauce:
2 onions chopped
1 green pepper, chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 5 oz. can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt

Remove skin and excess fat from pork.  Make spice rub and rub all over the meat.  Cover with plastic wrap and refrigerate 8 hours or overnight.  Make the sauce by combining all the ingredients in a slow cooker.  Place the pork on top and cook on high for 5 1/2 hours or till tender.  Remove pork.  Remove 2 cups of sauce.  Shred meat and stir pork back into the slow cooker and cook for 15 mins.

Pizza Dip made by Lori

1 can sliced black olives
1 jar green olives
1 pack of pepperoni, cut and chopped
1 can sliced mushrooms
1 pack cheddar cheese
1 pack mozzarella cheese
1 cup mayonnaise

Mix all together and place in a baking dish and bake at 350 degrees for 45 minutes or till bubbly.

Beefy Taco Dip made by Sandi

1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/2 cup mayonnaise
1 pound ground beef
1 envelope taco seasoning mix
1 can (8 oz) tomato sauce
2 cups (8 oz) shredded cheddar or taco cheese
4 cups shredded lettuce
2 medium tomatoes, diced
1 small onion, diced
1 medium green pepper, diced
Tortilla chips

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth.  Spread on a 12 to 14 inch pizza pan or serving dish.  Refrigerate for 1 hour.  In a saucepan over medium heat, brown beef; drain.  Add taco seasoning and tomato sauce and cook and stir for 5 minutes.  Cool completely.  Spread over cream cheese layer.  Refrigerate.  Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper.  Serve with chips. 

White bean and artichoke spread made by Diane

1 (6 oz) jar marinated artichoke hearts, drained
1 1/2 cups cooked or 1 (16.5oz) great northern or other white beans, drained and rinsed
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
2 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. ground cayenne pepper
2 Tbsp. pitted chopped kalamata olives

In a food processor, combine the artichoke hearts, beans, parsley, oil, lemon juice, salt, and cayenne.  Process until well blended.  Taste, adjusting seasonings if necessary.  Transfer to a medium bowl and top with the chopped olives.  If not using right away, cover and refrigerate until needed.  Properly stored, it will keep for up to 3 days.  This is another Vegan recipe that is delicious. 

Fabulous Cherry Bars made by Andrea

Base:
2 pouches (1 lb 1.4 oz each) Betty Crocker sugar cookie mix
1 cup butter or margarine, softened
1/2 tsp. almond extract
2 eggs
Filling:
1 can (21 0z) cherry pie filling
Topping:  1 cup powdered sugar
1 Tbsp. milk
1/4 tsp. almond extract

Heat oven to 350 degrees.  Spray bottom and sides of a 13 x 9 inch pan with cooking spray.  In a large bowl stir all the base ingredients together until a soft dough forms.  Press half of the dough in the bottom of the prepared pan.  Spread the pie filling over the dough.  Drop the remaining dough by teaspoonfuls over the filling.  Bake 45 to 60 mins or until golden brown.  Cool 10 mins.  In a small bowl, stir the glaze ingredients until smooth.  If necessary, add additional milk until thin enough to drizzle.  Drizzle glaze over warm bars. 

Raspberry Chocolate Bars made by Andrea

2 sticks butter, softened
2 cups flour
1/2 cup light brown sugar
1/4 tsp. salt
12 oz. semi-sweet chocolate chips (use 1 cup for sweetened condensed milk part and the rest for the top)
14 oz. can sweetened condensed milk
12 cup chopped nuts (I used pecans)
1/3 cup seedless raspberry jam

Preheat oven to 350 degrees.  Beat butter in large bowl till creamy.  Beat in flour, brown sugar and salt till well mixed.  Press 1 3/4 cup mixture with floured hands into 9 x 13 greased pan.  Bake for 10-15 mins. or till edges are golden brown.  Combine 1 cup chocolate chips with sweetened condensed milk in saucepan over low heat till melted and spread over the crust.  Stir nuts into reserved crust mixture and sprinkle over the chocolate.  Drop tsps. full of raspberry jam over the mixture.  Sprinkle with remaining chocolate chips.  Bake for 25-30 minutes or until center is set.  Cool completely before cutting.  I would suggest cutting them small - they are very rich but very yummy!

Labor Day Picnic Food

Summertime Tossed Salad made by Maryann

Use any of your favorite fresh veggies and lettuce and spinach and add some fresh strawberries and grapes to make it taste like summer.  Use your favorite dressing to toss. 

Salsa Pasta Salad made by Kathy

1 pound corkscrew macaroni or bow tie pasta
6 medium tomatoes, chopped (4 1/2 cups)
2 medium onions, chopped (1 cup)
2 4 oz. cans diced green chili peppers
1 6 oz. can pitted ripe olives, drained and sliced
1 small green sweet pepper, chopped (1/2 cup)
1 small red sweet pepper, chopped (1/2 cup)
1/2 cup salad oil
1/3 cup lemon juice
1/3 cup vinegar
1/4 cup snipped fresh cilantro or 2 Tbsp. dried coriander, crushed
1 Tbsp. chili powder
1 1/2 tsp. garlic salt
1 tsp. sugar
1 tsp. ground black pepper
fresh cilantro sprigs (optional0

Cook the pasta according to package directions and drain.  Combine the pasta, tomatoes, onions, undrained chili peppers, olives, and both kinds of sweet peppers in a very large mixing bowl and toss to mix well.
Dressing:  Combine the oil, lemon juice, vinegar, 1/4 cup cilantro, chili powder, garlic salt, sugar, and black pepper in a screw-top jar.  Cover and shake well to mix.  Add the dressing to the pasta mixture and toss gently to coat.  Cover and refrigerate for 2 to 24 hours.  To serve garnish with cilantro sprigs if desired.  This makes 18 to 20 servings.

Watermelon Salad made by Barb

watermelon - cut up
feta cheese
mint leaves
french dressing
Combine all the above and serve cold

Taco in a Bag made by Andrea

Ground meat
Package taco seasoning mix
Small bags of Fritos
Shredded Lettuce
Sour Cream
Diced Tomatoes
Shredded cheese

This is basically a taco but put into a bag instead of a shell.   Crush the Fritos and then open the bag.  Brown the ground meat and follow the directions on the package when you add the taco seasoning mix.  Let cool.  Add the taco meat mixture on top of the crushed chips then layer the following:  lettuce, tomatoes, sour cream and top with the cheese.  Warning - the bags hold more than the standard taco shell. You can add or subtract your favorite taco ingredients. 

Toffee Bars made by Barb

3 chocolate bars
1 cup butter, softened
1 cup brown sugar packed
1 egg yolk
1 tsp. vanilla
2 cup flour
1/4 tsp. salt
chopped walnuts

Preheat the oven to 350 degrees and grease a 9 x 13 pan.  Mix all the ingredients except for the chocolate bars and walnuts and spread into the pan and bake for 20-25 mins.  Remove from the oven and place the candy bars on the top and let sit for 1 minute and then spread across the top.  Let this cool completely before cutting into bars.  Sprinkle with the chopped walnuts.

Potato Chip Cookies made by Kathy

2 sticks unsalted butter, softened
3/4 cup light brown sugar
3/4 cup regular sugar
1 tsp. vanilla
2 large eggs
2 1/2 cups flour
1 tsp. baking soda
3/4 tsp. salt
4 cups crushed potato chips (divided)
1 cup pecans  (toasted and coarsely chopped)

Heat oven to 375 degrees.  Beat together butter and sugars on high until fluffy - about 2-3 minutes.  Add vanilla and eggs and beat until combined.  Add flour, baking soda, and salt.  Beat on low until just combined.  Stir in 2 cups of the chips and nuts.  Roll dough into 2 inch balls and then put remaining chips on top of the cookies.  Place 2 inches apart on a parchment lined baking sheet and bake until golden brown - about 18-20 mins.  Cool.  

Corn on the Cob Cupcakes made by Stacey - are these the cutest things ever?

Make cupcakes of your flavor choice according to package directions.  Frost with a non-slippery type frosting of your choice.  Put 3 cupcakes side by side in a corn on the cob holder dish and frost across all 3 as one unit.  Add different yellow and white colors of jelly belly's to resemble the color of real corn on the cob.  Use a yellow star burst to look a pat of butter.  Sprinkle lightly with black and white sugar to look like salt and pepper.  Add corn holders at the ends to make it really look like fresh corn on the cob and be ready for everyone to ooh and aah!   

Flag Cake made by Roseann

Make your favorite cake and frosting according to package directions.  Add fresh blueberries in the upper left hand corner to look like the stars on a flag.  Cut strawberries in half and make stripes across the cake.  Put mini marshmallows around the edges for a nice finished look.  So pretty and festive!!!

 

Did I ever mention that we love birthdays at Ronald McDonald House? Here is Lois, 83 years young enjoying her time in the spotlight.