We're celebrating Valentine's Day and giving you some ideas for a Super Bowl party at the same time.

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!!!!

We  hope everyone had a great Valentines Day!

Some great recipes were introduced in the 1980s!

Most of the Lovely Lunch Ladies have been cooking and baking for their families for over 30 years.  We pretty much decided that the best recipes originated in the 1970s and 1980s.  We often bring them to the House and everyone loves them.  Here are some of our favorites that we still enjoy making.

Ready in a Jiffy Hot Cheese Dip made by Barb

8 oz. mozzarella cheese

1 cup mayonnaise

4 Tbsp. diced onions

dash garlic salt

1 small can green chilies

Add all the ingredients together and put in an oven safe dish and bake at 350 degrees for about 20 minutes or until bubbly.  Serve with crackers.

Rice Ring with Zucchini made by Diane

2 lbs. small zucchini, washed and dried

salt

3/4 cup vegetable oil

2 garlic cloves, minced

1/3 cup fresh basil leaves, torn into small pieces

fresh ground black pepper

1/2 cup red wine vinegar

2 cups Carolina long grain rice or Italian Alberio

Cut the zucchini lengthwise into 1/8" slices.  Place in a colander, sprinkle with 1 tsp. salt and let drain for about 1 hour.  Heat the oil in a large skillet until very hot.  Dry the zucchini and slide the slices into the oil in a single layer.  Fry quickly over high heat until tender and slightly browned.  Remove to a shallow dish.  Continue this process with the remaining zucchini.  Sprinkle the zucchini with the garlic, the basil, and the pepper.  Strain the frying oil to remove any burned particles.  Put 1/3 cup back into the pan, cook over medium heat, and add the vinegar.  Stir for about 30 secs. and then pour over the zucchini and let it marinate for at least 3 hours.  Bring 4 to 5 quarts water with 2 Tbsp salt to a boil.  Sprinkle the rice into the water, stir once or twice, and cook over medium-high heat for about 14 mins until just tender.  Drain.  In a large bowl combine the rice and half the marinated zucchini.  Oil a 6 cup ring mold and fill it with the rice mixture, pressing it in as tightly as possible.  Let set for 2 to 3 mins.  Unmold the rice ring by placing a warm round serving dish over the mold and turning it upside down.  Garnish by draping the remaining zucchini slices over the top of the ring.  Note:  The zucchini can be prepared the day before and does not need to be refrigerated.  The leftovers are delicious eaten cold as a salad or as a side dish with cold meat. 

Chicken Cheese ball made by Barb

8 oz. cream cheese

1 can Underwood chicken spread

walnuts or pecans chopped

Combine cream cheese and chicken spread with a mixer.  Roll into a ball and roll in chopped nuts of your choice and serve with crackers.

Seven Layer Salad made by Andrea

1 lb bacon, cooked

1 large head iceberg lettuce, rinsed, dried, and chopped

1 red onion

1 (10 oz) package frozen green peas, thawed

10 ozs. shredded cheddar cheese

1 cup cauliflower

1 1/4 cups mayonnaise

2 Tbsp. sugar

2/3 cup grated Parmesan cheese

Cook the bacon in a skillet and crumble and set aside.  In a large glass bowl layer as follows:

chopped lettuce

onion

peas

shredded Cheddar cheese

cauliflower

bacon.  

Combine the mayo, sugar, and Parmesan to form the dressing.  Frost the top with this and chill overnight. Ross when ready to eat. 

Pasta Salad made by Mary Ann

1 to 2 boxes of tri-colored spiral pasta

1 red pepper

1 green pepper

1 yellow pepper

cherry tomatoes

1 to 2 cans sliced olives

Good Seasons Italian Salad Dressing

Cook pasta according to directions.  Let pasta cool and then add the rest of the ingredients.  Refrigerate overnight.

Orange Tapioca Salad made by Andrea

3 cups water

1 (3 oz) package orange jello

1 (3.4oz) package instant vanilla pudding mix

1 (3 oz) tapioca pudding mix

1 (15 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

1 (8 oz) tub Cool Whip

Bring the water to a boil in a large saucepan.  Whisk in the orange jello, vanilla pudding, and tapioca mix.  Return to a boil and cook for 1 minute, stirring constantly.  Remove from the heat and allow to cool completely.  Fold in the mandarin oranges, pineapple, and cool whip.  Transfer to a serving bowl and refrigerate overnight or at least 2 hours. 

Pizza with Boboli Crust made by Susie

Did you know Boboli Crusts made their first appearance in the late 1980s.  Just use your favorite ingredients to make a pizza with this quick crust.

Breakfast Squares made by Stacey

2 containers Pillsbury crescent rolls

1/2 lb. salami

1/2 lb. ham

1/2 lb. provolone

6 eggs

1/2 cup Parmesan cheese

Grease a 9 x 13 pan and spread 1 can of the rolls in the pan and press together so there are no seams.

layer 1 - 1/2 of the salami

layer 2 - 1/2 of the ham

layer 3 - 1/2 of the provolone

mix the eggs with Parmesan cheese and pour over these layers

layer 4 - rest of the salami

layer 5 - rest of the ham

layer 6 - rest of the provolone

Cover with the 2nd container of  rolls.  Cover with foil and bake for 45 mins at 350 degrees.  Remove the foil and bake about 15-20 minutes more until lightly brown on top.  Cooks Note:  Recently Pillsbury has introduced crescent seamless dough sheets and this makes this dish even easier.

Sensational Beef Stroganoff made by Kathy

1 lb. boneless beef round steak, cut 3/4" thick

2 Tbsp. margarine, divided

1/2 cup chopped onion

1 can Cream of Mushroom Soup

1/2 tsp. paprika

1/2 cup sour cream or plain yogurt

Hot cooked noodles

chopped fresh parsley for garnish

Slice beef across the grain into very think strips.  In skillet over high heat, in 1 Tbsp. hot margarine, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside.  Repeat with the remaining margarine, beef and onion.  Saute the onions a few mins and add to the meat.  Return meat mixture to the skillet and stir in the soup and paprika and heat through while stirring occasionally.  Reduce the heat to very low and stir in the sour cream and heat through again.  Serve over noodles.  Garnish with parsley. 

Swiss Steak made by Connie - This is an old Polish recipe that Connie's Mom passed on to her.  There is no written recipe but here is how she makes it.

2-3 lb. top round full cut boneless beef

2-3 large yellow onions sliced thin

2 cups ketchup

Place meat in roasting pan and salt and then spread onions over the meat and add the ketchup  on top.  Roast at 375 degrees for 2-3 hours until meat is fork tender.  If too much liquid accumulates pour some off and cover for part of the cooking time. 

Chicken Marbella made by Diane

4 chickens, 2 1/2 pounds each, quartered

1 head of garlic, peeled and finely pureed

1/4 cup dried oregano

coarse salt and freshly ground black pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted Spanish green olives

1/2 cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or fresh coriander (cilantro) finely chopped

In a large bowl combine the chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.  Cover and let marinate, refrigerated, overnight.  Preheat oven to 350 degrees.  Arrange chicken in a single layer in one or two large shallow baking pans and spoon marinade over it evenly.  Sprinkle chicken pieces with brown sugar and pour white wine around them.  Bake for 50 mins to 1 hour, basting  frequently with pan juices.  Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.  With a slotted spoon transfer chicken, prunes, olives, and capers to a serving platter.  Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro.  Pass remaining pan juices in a sauce boat.  To serve chicken marbella cold, cool to room temperature in cooking juices before transferring to a serving platter.  If chicken has been covered and refrigerated, allow it to return to room temperature before serving.  Spoon some of the reserved juice over the chicken.  Note: This recipe came from the Silver Palate Cookbook featuring recipes from Manhattan's celebrated gourmet food shop.  It is good hot or cold and if you want to use it as an hors d'oeuvre just use small drumsticks and wings. 

Chicken and Broccoli Casserole made by Lori - I apologize that I did not get a picture of this dish but it was too good not to publish the directions

2 lbs. chicken (cooked and cut up)
2 cups cooked rice
2 cups steamed broccoli
shredded cheddar cheese

White Sauce with Cheese
2 cups milk
2 Tbsp. butter
2 Tbsp. flour
8 oz. Velveeta cheese
salt and pepper to taste

Make the white sauce and simmer in a double boiler until thick.  Then add the cheddar cheese.  Put the rice in the bottom of a greased pan, add the cut up chicken, steamed broccoli.  Then pour the cheese sauce on the top.  Sprinkle with the shredded cheddar cheese.  Bake at 300 degrees until warm about 20 minutes. 

Chocolate Chip Cookie Bars made by Susie

Bar cookies were the dessert of the 1980s.  You could use some of your favorite recipes and just spread the cookie dough into a 9 x 11 pan. 

Rocky Road Cookie Pizza made by Lori

1 roll Pillsbury refrigerated sugar cookie dough

1/2 cup salted peanuts

1/2 cup chocolate chips

1/2 cup butterscotch chips

1 cup mini marshmallows

1/3 cup caramel topping

1/3 cup chocolate topping

Spread the refrigerated cook dough onto a greased pizza pan making sure to seal the cracks.  Bake at 350 degrees for about 15 minutes or until lightly browned.  Scatter the nuts, chips, and marshmallows evenly over the dough.  Drizzle the 2 toppings over the top and cook for 5 more minutes or until the marshmallows puff up and become lightly brown.

While taking pictures of our food I noticed this bin with pop tabs and wanted to remind everyone to save them for the Ronald McDonald House.  They do great things with the proceeds from them.

As I think of themes for our luncheons one of the lunch ladies, Kathy always shows up dressed in an outfit that matches the theme.  We loved her leg warmers and cute purse.  I am sure most of us had these accessories back then.  

We Salute the 1970s and wish you a Happy New Year!!!

Here are the Lovely Lunch Ladies in their lovely new aprons compliments of the Ronald McDonald House.

Cranberry Salsa made by Barb

1 12 oz.bag fresh or frozen cranberries (no need to thaw if frozen)

1 Granny Smith apple, peeled and cored

1/2 large red pepper, cut into chunks

3/4 cup sugar

1/3 cup apple juice

3 Tbsp. cilantro or parsley

2 Tbsp. chopped jalapeno pepper (for more heat add seeds too)

1 tsp. grated lime zest

Put the cranberries, apple, red pepper, and onion in a food processor and pulse until chopped into a fine consistency.  Transfer to a bowl and add the sugar, apple juice, cilantro, jalapeno, and lime zest.  Cover and refrigerate for at least 1 hour before serving so that cranberries can marinate with the sugar and blend the flavors.  It can also be made up to 2 days in advance.  Serve with tortilla chips.  Cooks note  This looks great in a white serving dish.

Chipped Beef Snowman Cheeseball made by Andrea

2 -  3 1/2 oz. packages chipped beef

2 - 8 oz. cream cheese bricks

2 Tbsp. mustard

1/2 cup Parmesan cheese

2 Tbsp. horseradish

1 container of whipped cream cheese

Garnishes to make the snowman:  Fresh Rosemary for the wreath on his head, raisins for the eyes and buttons, a baby carrot for the nose, craisins for the mouth and trim on the wreath, a red pepper cut into a scarf shape, and 2 stalks of asparagus for the arms

Mix all the cheese ball ingredients together and make into two balls - one small one for the head and one large one for the body.  Frost the entire snowman with the whipped cream cheese.  Now use the garnishes to complete the adorable snowman.

Minestrone Soup made by Sandi

3 cups reduced sodium vegetable or chicken broth

1 (28 oz) can diced tomatoes

1 (15 oz) can white (cannelloni or navy) beans, drained

2 carrots, peeled and chopped

1 celery stalk, chopped

1 cup onion, chopped

1 tsp. dried thyme

1/2 tsp. dried sage

2 bay leaves

salt and black pepper

2 cups cooked ditalini pasta

1 medium zucchini, chopped

2 cups coarsely chopped fresh or frozen spinach, defrosted

4 Tbsp. grated Parmesan or Romano cheese

Basil sprigs, garnish, optional

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 tsp. salt and black pepper.  Cover and cook on low for 6-8 hours on LOW or 3 to 4 hours on HIGH.  

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach.  Cover and cook 30 more minutes.  Remove bay leaves and season, to taste, with salt and pepper.  Ladle soup into bowls and sprinkle Parmesan cheese over the top and garnish with basil, if desired.

Chicken Cacciatore made by Lori

1 onion

1 red pepper

2 cups cut up mushrooms

4 Tbsp. olive oil

1 Tbsp.minced garlic

1 can of crushed tomatoes

1 jar Classico 4 cheese pasta sauce

1 lb of chicken breasts

Parmesan cheese

Saute the onion, red pepper, and the cut mushrooms in the olive oil.  Add the minced garlic.  Add the can of crushed tomatoes and the jar of pasta sauce.  Cook 1 lb of chicken breasts and cut into cubes or small pieces. Add the Parmesan cheese and simmer for 2 hours.  Add the chicken and serve.  Cook's note - this can be doubled.  A single recipe serves 6.

These show two new products that were introduced to Americans in the 1970s - Instant Potatoes and Stovetop Stuffing.

Watergate Salad made by Andrea

 1 (3.4 oz) package instant pistachio pudding mix

1 (16 oz) can crushed pineapple, with juice

1 cup mini marshmallows

1/2 cup chopped walnuts

1/2 (8 oz) container Cool Whip.

In a large bowl mix all the ingredients but add the cool whip last and fold in gently.  

Today's Trivia:  Many people wonder why this is called Watergate salad.  I researched and found out that the pudding premiered in 1975 and the recipe followed.  A well known Chicago journalist featured it in her paper and called it Watergate Salad because the Watergate scandal was the most talked about news of the time and people would be more likely to see it if had the name "Watergate" in it.  Kraft foods called it Pistachio Pineapple Delight when the recipe first came out.

Ambrosia made by Mary Ann

1 (11 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

3 1/2 cups Cool Whip, thawed

2 cups shredded coconut

2 cups mini marshmallows

1/2 cup milk

1 cup maraschino cherries

In a large bowl combine all the ingredients except for the cherries.  Mix together well and chill for at least 1 hour before serving.  Garnish with cherries when ready to serve.

Turtle Trifle made by Barb

1 (21 oz) package chewy fudge brownie mix, baked according to package directions

2 cups sugar

1 1/3 cups light corn syrup

2/3 cup butter, melted

4 large eggs

1/4 tsp. salt

2 tsp. vanilla

3 cups chopped pecans

1 (16 oz) container cool whip

1 (12 oz) jar caramel ice-cream topping

2 cups toasted whole pecans

Crumble brownies and set aside.  In a large saucepan, combine the sugar, corn syrup, melted butter, and eggs.  Stir in salt, vanilla, and chopped pecans.  Bring to a boil over medium heat, then reduce heat and simmer for 10 mins., stirring frequently.  Cool completely.  In a trifle bowl, layer brownies, pecan mixture, Cool Whip, caramel and toasted whole pecans.  Chill for 2 hours before serving.

Pecan Chocolate Chip Pie made by Lori

3 eggs

1 cup sugar

1 cup Corn Syrup

1 cup pecans

1 ready made pie crust

1 Tsp. vanilla

Mix the eggs, sugar, corn syrup and vanilla.    Arrange the nuts and chocolate chips in the pie shell and then pour the syrup over.  Bake for 55 minutes at 350 degrees.

Here are some popular food items introduced in the 1970s.

Let's do Brunch in our PJ's!

We were a sight to behold in our pj's, robes, and curlers. 

Broccoli, Bacon, and Cheddar Quiche made by Lori:

1 uncooked pie shell
7 oz. shredded cheddar and mozzarella blend cheese
6 slices of cooked bacon
1 cup cooked broccoli
5 eggs scrambled with 1/4 cup cream

Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until done in center.

Quiche Lorraine made by Lori:

1 uncooked pie shell
7 oz. cut Swiss cheese cubed
6 slices of cooked bacon
1 small onion, sauteed in margarine
5 eggs scrambled with 1/4 cup cream

Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until
done in center.

Apple Cinnamon French Toast with Caramel Syrup made by Andrea:

1 (1 pound) loaf French bread, sliced into 1 1/2 inch slices
6 eggs
1 1/2 cups skim milk
1/3 cup sugar
1 Tbsp. vanilla
3 apples, peeled, cored and sliced
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 Tbsp. sugar
Syrup:
1/2 cup white sugar
1/4 cup flour
1/2 cup margarine or butter, melted
1/2 cup brown sugar
1/2 cup skim milk
2 tsp. vanilla

Place the sliced french bread in a lightly greased 9 x 13 baking pan.  In a large bowl beat the eggs with the skim milk, sugar, and vanilla.  Pour the egg mixture over the bread slices.  Arrange the apple slices on top of the bread.  Combine the cinnamon, nutmeg, and sugar and sprinkle over the apples.  Cover and refrigerate overnight.  In the morning preheat the over to 350 degrees and bake the toast until golden brown, about 1 hour.  Meanwhile, combine the white sugar, flour, and margarine.  Stir in the brown sugar, skim milk, and vanilla in a small saucepan.  Cook until thick.  Serve french toast hot with warm sauce. 

Taco Souffle made by Stacey:

1 1/2 pounds hamburger
taco seasoning
onions (optional)
3 cups milk
9 eggs
10 slices bread, cubed
2 cups shredded Colby/jack cheese


Brown the hamburger and onions and add the seasoning as per the directions on the package.  Set aside.  Mix the eggs and milk.  Add the bread, then the heat and cheese.  Put in a 9 x 13 pan and refrigerate overnight.  Bake at 350 degrees for 45-50 minutes or until middle is done.

Biscuit Wrapped Sausage made by Susie

Cook and cool link sausages.  Wrap in pre-made refrigerated biscuit dough.  Bake at 350 degrees until golden brown.  Serve whole or slice into bite-size pieces.

Ham and Potato Strata made by Sandi

3 cup Ore-Ida tater tots
1 package (16 oz) frozen cut broccoli and cauliflower
1 cup chopped ham
8 eggs
1 12 cup milk
1 Tbsp. prepared mustard
1 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish.  Arrange frozen broccoli and cauliflower evenly over the bottom of the dish.  Sprinkle with the ham.  Scatter the tater tots over the top.  In a medium bowl, beat the eggs, milk, and mustard until smooth.  Pour egg mixture evenly over the potato mixture.  Sprinkle with cheddar cheese.  Cover and refrigerate for several hours or overnight.  Uncover and bake for 40-50 minutes or until knife inserted near center comes out clean.  Let stand for 10 minutes before serving.

Scones made by Kathy

Kathy took a short-cut and used a mix from Heinen's called Sticky Fingers Scones.  They were very good. 

Strawberry Cranberry Jello Salad made by Andrea

2 3 oz. packages strawberry jello
1 1/2 cups boiling water
1 package frozen strawberries
1 can crushed pineapple
1 can cranberries or can use frozen ones
1/2 cup chopped pecans

Cream layer:
1 package cream cheese
1 cup confectioners sugar
1/2 container Cool Whip
1 Tbsp. vanilla

Dissolve the jello in boiling water and add the strawberries and stir gently.  Add the pineapple, cranberries and nuts and stir gently again.  Pour half of the mixture into a glass dish, bowl, or mold.  Chill until set.  You may need to keep stirring the reserved half so it will not gel.  Combine the cream layer ingredients and gently spread over the set layer.  Top with the reserved mixture and chill until firmly set.  Cook's note:  This is the standard cranberry dish for our family Thanksgiving feast every year.

Beautifully Arranged Pineapple made by Joanne

Joanne shows us how she serves fresh pineapple to her family.  Now how pretty is that? 


Blueberry Strata made by Connie - Sorry my picture is floating somewhere in cyberspace along with the coffee cake picture.

12 slices of French bread, cut into 1" cubes
2 8 oz. cream cheese, cubed
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk

Grease a 9 x 13 baking dish.  Add 1/2 cubed bread.  Scatter cream cheese cubes and blueberries over the bread.  Top with remaining bread.  Combine eggs, milk, and syrup and pour over the bread.  Press bread down so that all bread cubes become saturated with the egg mixture.  Cover and refrigerate overnight.  Bake at 350 degrees covered for 30 minutes, remove the cover and bake for another 30 minutes.


Nancy's Cinnamon Swirl Coffee Cake

Cake:
1 package plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup sugar
4 large eggs
1 Tbsp. vanilla

Topping:
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 Tbsp. ground cinnamon


Preheat the oven to 325 degrees.  Lightly spray 2 9" round pans or 1 9 x 13 pan with vegetable oil spray and then dust with flour.  Put the cake mix, sour cream, oil, sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds.  Scrape down the side of the bowl with a rubber spatula and increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 2 minutes longer.  Pour half of the cake batter into the prepared pans.  Make the topping by comgining the brown sugar, pecans, and cinnamon in a small bowl.  Spoon half of the topping over the batter.  Pour the remaining cake batter over the topping and and then spoon the rest of the topping on the top.  Bake for 40-45 minutes or until the cakes are golden brown and when lightly pressed with a finger they will spring back.  Let the cakes sit until nearly cool, about 20 minutes.  Serve the cakes while still a bit warm. 

HAPPY HALLOWEEN

Veggie Pumpkin made by Andrea

Baby Carrots
Black Olives
Cucumber- sliced and cut in half
Broccoli
Veggie Dip of your choice

Arrange veggies to look like a pumpkin and add some dip

Cheese Pumpkins 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, if desired

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

Pot Roast and Cheddar Mashed Potatoes made by Lori

Pot Roast

Brown roast in iron skillet with salt and paper and garlic so the outside is seared.  Put in a crock pot with 4 bouillon cubes and cook on low for 6 hours until tender and falls apart.

Cheddar Mashed Potatoes

Boil 10 pounds of potatoes and then drain and mash.  Add 1/4 stick of melted butter and some salt.  Top with a mixture of cheddar and mozzarella cheese and bake for 10 minutes until melted.

Chicken and Broccoli Alfredo made by Sandi

1/2 of a lb pound package of linguine
1 cup fresh or frozen broccoli florets
2 Tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Prepare linguine according to package directions.  Add the broccoli during the last 4 minutes of cooking time.  Drain linguine mixture well in colander.  Heat butter in 10" skillet over medium-high heat.  Add chicken and cook until well browned and cooked through, stirring often.  Stir soup, milk, cheese, black pepper and linguine mixture in a skillet and cook until mixture is hot and bubbling.  Serve with Parmesan cheese.


Sweet Potato Casserole made by Barb- - Oops, my camera battery went dead as this delicious dish came out of the oven.  Here is the recipe without a picture.

2 16 oz. cans sweet potatoes
1/2 cup margarine
1/2 tsp. salt
1 cup sugar
1/2 cup milk
3 eggs
1/2 tsp. vanilla

Topping:
1 cup brown sugar
1/3 cup flour
1/4 cup butter
2 tsp. cinnamon
1 cup nuts

Pour the sweet potatoes and about half of the liquid in the can into a saucepan.  Heat potatoes to boiling and then drain.  Mash with the butter.  Add the sugar, salt, eggs, milk, and vanilla.  Mix well.  Pour into an ungreased 9" square pan.  Mix brown sugar, flour and cinnamon with fingertips until mixture is crumbly.  Stir in the nuts and spread on top of the potato mixture.  Bake for 40 mins. at 350 degrees.  This can be made a day ahead and refrigerated.  Before baking, bring to room temperature.  Cooks note:  My casserole always seems to take longer than 40 mins, even up to an hour.  So I start it at 40 mins. with the expectation that it may take longer.  Also, I have doubled the recipe since it only makes a 9" square pan.  

Taco In A Bag made by Andrea

4 pounds ground meat
4 envelopes of taco seasoning
25 small bags of Frito's (you may also Doritos's)
4 Tomatoes (cut up)
2 onions (cut up)
2 bags Shredded cheddar cheese or Mexican mix
Sour cream (optional)

Crush the Frito's in the bag.  Cut the top off the bag horizontally and assemble just as you would a taco.  The bag is actually your shell and the Frito's are on the bottom.  Serve with a plastic spoon and you have no clean up.

Cauliflower Mashed Potatoes made by Stacey

Boil cauliflower until soft and mash just as you would potatoes.  This is a very good low calorie alternative to mashed potatoes.

Crescent Mummy Dogs made by Kathy

1 package of crescent rolls
1 package of hot dogs
cheddar cheese

Roll the crescent rolls around the hot dogs and make a face with the cheese.  Bake until lightly brown.

Buffalo Chicken Wing Dip made by Barb

2 8 oz. packages cream cheese
8 oz. ranch dressing (can use blue cheese dressing if desired)
1 Cup sharp cheddar cheese
2 16 oz. Tyson chunk chicken, drained
6 oz. hot sauce
1 bag Tostitos scooper's

Mix all together except for the cheese in a 9 x 13 pan and top with the cheese.  Bake at 350 for 30 minutes and serve with tostitos scoopers.

Pumpkin Chocolate Chip Bread made by Sandi

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/4 cups canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts

Glaze:
1 Tbsp. heavy cream
1/2 cup confectioners sugar

In a large bowl, cream the butter and gradually add the sugar, eggs, and pumpkin.  Combine the dry ingredients and stir into the creamed mixture and blend well.  Stir in chocolate chips and nuts.  Pour into a greased and floured 9 x 5 x 3 loaf pan.  Bake at 350 for 45-50 minutes or until loaf tests done.  Cool on a wire rack.  Combine glaze ingredients and drizzle over cooled bread.  

Witches Hats made by Andrea

Fudge Stripes Cookies
Chocolate Frosting
Fall colored sprinkles
Candy kisses

Halloween Inspired Cupcakes made by Kathy

Kathy had fun decorating cupcakes in fun Halloween candy, plastic rings, candy corn, and chocolate chips.  Everyone loved the festive colors.

Cheesecake Filled R I P Cupcakes made by Andrea

1 package of cake mix - your choice of chocolate, white, or yellow
Filling:
1 8 oz. cream cheese
6 oz. chocolate chips
1 egg
dash of salt
1/3 cup sugar
Frosting of your choice
Halloween Additions:
Pepperidge Farm Milano Cookies
Crushed Oreo cookies
black piping frosting or gel

Make the cake according to the package directions.  Prepare the filling by mixing all the ingredients until smooth.  Fill the cup cake liners 1/3 full and then add 1 Tbsp. filling and then top with more mix.  Bake according to the package directions.  When cool frost.  Makes 30 cupcakes.  To go with the Halloween theme add the crushed Oreo cookies on top of the frosting to look like dirt.  Then add the Pepperidge Farm Milano cookies as tombstones. Pipe RIP on the top of the cookies and insert into the back of the cupcake.   

 This is my idea of an easy costume for Halloween.  Do you get it?  I was smarty pants!  The kids in the house enjoyed pulling the candy off my pants and gobbling it down.