Cheese Ball
submitted by Trisha Atkinson
5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt
Mix with hands and form into balls. Roll in nuts and parsley.
Yummy Chex Mix
submitted by Tara Turner
1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl
2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)
Yummy Sweet Potatoes
submitted by Laura Duvalois
4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.
Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)
Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.
Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).
Cranberry Salsa
submitted by Jill Castle
12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin
Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.
Cinnamon Rolls
submitted by Stephanie Partridge
In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar
In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour
Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice
Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)
Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Yams
submitted by Tersha Nay
Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.
Strawberry Salad
submitted by Linda Atwood
2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla
Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.
Caramels
submitted by Linda Atwood
1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter
Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.
*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.
*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.
