Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Culinary Crafts Chicken Salad Croissants

This was a recipe from our Wedding Caterer.

6 chicken breasts cooked, diced
1/4 c. mayo
1/4 c. sour cream
1/2 t. dried dill
salt & fresh ground pepper, to taste
3/4 c. celery, diced
1 T. sliced almonds, toasted
1/4 c. green onions, sliced
1/2 t. lemon juice
12 regular of 18 mini croissants
red leaf lettuce
sliced grapes (optional)

Combine mayo, sour cream, dill, celery, almonds, onions & lemon juice. Add chicken, then season to taste. Fill croissants with salad then garnish with lettuce. Add grapes to mixture, if you want a sweeter taste.

I have put all the ingredients in the food processor and it mixed up great! Enjoy!

Best Ever Sugar Cookies

submitted by Jenessa

2 cups real butter
2 tsp. Vanilla
6 Eggs
4 tsp. Cream of Tartar
2 tsp. Baking Soda
2 tsp. Salt
3 cups Sugar
7 cups Flour

Mix butter, vanilla, eggs, tartar, soda and sugar until blended well. Slowly add the flour making sure it gets mixed in well.

Refrigerate dough for 3 to 4 hours

Roll dough into balls and flatten slightly on cookie sheet.

Bake at 375 for about 15 to 17 minutes or until edges are just barley golden.

(This receipe works if you want to make big sugar cookies) It will make about 3 dozen pretty good size cookies.

Cream Cheese Frosting:

1 cube (1/2 cup) Real Butter
1 8oz Cream Cheese
2 lbs Powdered Sugar
1 tsp. Vanilla
Milk as needed

Mix butter, vanilla and cream cheese until blended well. Slowly add the powdered sugar until well blended. (I will add about 2 tsp of milk right after I have put in a little of the powdered sugar)

Use food coloring to color as desired.

This has been my favorite sugar cookie receipe because the stay so moist. I am sure because of the all the butter. Enjoy!!

Love, Brenda

My sister-in-law's Party Mix Recipe

submitted by Jenessa

6 cups Rice Chex
6 cups Corn Chex
6 cups Golden Grahams
1 can any type of nuts (I like cashews)
1 cup coconut (bake until lightly brown in the oven)

Combine in saucepan:
1 cup light corn syrup (Karo)
1 cup sugar
1/2 cup (1 cube) butter
bring to a boil and simmer for 2 minutes

Combine cereal, coconut and nuts, then pour the sugar mixture over it. It's a great snack for game night or a fun treat to put in a cute cellophane bag and give as a gift. You can add pretzel sticks as well if you'd like. Enjoy!

Lion House Potato Casserole

submitted by Jenessa

5 potatoes, boiled, peeled and shredded (I use frozen hash browns). Lay in bottom of 9X13 in. pan.
3 Tbls. melted butter. Drizzle over potatoes.

Mix together:
1 c. sour cream
1 c. milk
3 Tbls. chopped green onion
3/4 grated sharp cheddar cheese ( I usually use more)
Pour over potatoes. Spread to the edges of the pan.

3/4 c. cornflake crumbs mixed with 2 Tbls. melted butter, and 3 Tbls. Parmesan cheese.
Sprinkle over the top.

Bake at 325 degress for 30 mins.

Heidi's Lasagna

Ingredients

1 lb hamburger

1 garlic clove

1.5 tsp salt

1 lb can tomatoes

1 12 oz can tomato paste

10 oz lasagna noodles (I always make extra)

3 cups cottage cheese or ricotta cheese

1/2 cup Parmesan cheese

2 tbsp parsley flakes (fresh is better)

2 beaten eggs

1 tsp salt

1/2 tsp pepper

1 lb mozzarella cheese

Brown meat and drain fat. Add garlic, 1.5 tsp salt, tomatoes, and tomato paste. Simmer uncovered for 30 min. Cook noodles in large amount boiling salted water until tender. Drain and rinse. Combine remaining ingredients EXCEPT mozzarella cheese. Layer the lasagna in a 13 x 9 baking dish with the noodles, meat sauce, ricotta cheese mixture, and mozzarella cheese. Bake at 375 for 30-40 minutes with foil on top. Take off the foil the last 10 minutes.

Yummy in your Tummy Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets (I just used my cookie dropper gadget- super quick)
3. Bake for 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

~Heidi

Amy's Nacho Cheese Soup!

1/2 lbs. ground beef
1 teaspoon cumin
1/4 pepper
1 14.5 oz.can chicken broth
1 cup salsa
1 can Campbell's Fiesta Nacho cheese soup (or regular cheese soup)
1 can black beans (rinsed)
tortilla chips
avocado
1/4 cup cilantro sprigs

Cook ground beef in pot. Drain beef. Add cumin and pepper. Add chicken broth, salsa, cheese soup and black beans. Bring to boil for 2 minutes, then let simmer for 5 minutes or until you are ready to have dinner. Top with tortilla chips, avocado, cilantro.

Mushroom Risotto

Ingredients

1 cup uncooked arborio rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped purple onion
1.5 cups chicken broth
1.5 cups white cooking wine (don't worry...the alcohol evaporates- if you don't want to use it just use 3 cups of chicken broth)
1 package of portabello mushrooms (pre-sliced)
freshly ground parmesan cheese

1. Saute onion in oil and butter for 3 min.
2. Add rice, stirring for about 2 min.
3. Mix the chicken broth and wine and gradually add to rice/onion mixture one cup at a time. Continue cooking and stirring until liquid is absorbed. It takes a long time to cook...usually at least 30 min.
4. Meanwhile, saute the mushrooms in a couple of tablespoons of butter in a separate pan.
5. Once risotto is done cooking add the mushrooms to the pan.
6. Top with freshly ground parmesan cheese. Bon appetit.

~Heidi

Spaetzle (German egg noodles)

These are tiny noodles or dumplings and are usually served as a side dish with a sauce or gravy.

2 Large eggs, beaten
1/4 cup milk
1 cup all-purpose flour
1/4 teaspoon salt
dash of pepper

1. Mix eggs, milk, flour, salt and pepper (batter will be thick, but wet)
2. Fill large pot 1/2 full of water and heat to boiling.
3. Press a few tablespoons of batter with a spoon at a time through a colander or a cheese grater (that's what I use)
4. cook about 5 minutes or until spaetzle rise to the surface, then drain and put into a bowl till you finish pressing the whole batch of dough through the colander.

Chicken Paprika

This is an easy version of a traditional Hungarian recipe!

4 chicken breasts
2-4 Tbs paprika (you really can't have to much!)
1 large onion, thinly sliced
2 bell peppers (optional)
1/2 cup chicken broth
2 14 oz. cans tomato sauce
1 8 ounce container reduced fat sour cream
cooked egg noodles (or spaetzle)

Place chicken, onion, (peppers) paprika, chicken broth, tomato sauce in to crock pot and set it on low for 6-8 hours or high for 4 hours. Right before you serve stir sour cream into sauce. Serve over noodles.

Chicken Crescents Amy Style

So good!!!

3/4 cup herb-seasoned stuffing
6 oz. cream cheese
1 cup diced cooked chicken (I use canned chicken, so I just have to open a can!)
1 tablespoon green onion (optional, provides flavor, but not missed, if not used)
1 tablespoon parsley (optional, provides flavor, but not missed also can use dried)
2 cans of refrigerated crescent rolls
1 can of cream of chicken soup
1/2 cup sour cream
1/4 cup of milk

In a large bowl mix together cream cheese, chicken, stuffing, green onion and parsley. Set aside. Open crescent rolls and break apart following lines. Place a table spoon of chicken mixture in each crescent and fold up ends to cover filling. Seal edges securely. Place on greased baking sheet and bake at 400 degrees for 12 or so minutes. Serve with sauce made by warming cream of chicken soup with sour cream and milk and stirring until well incorporated.

The BEST mac and cheese

You guys who know me well know macaroni and cheese is my favorite! I have made every single homemade M & C recipe out there, and this one is the best. I love tomatoes too, so I think it makes it more interesting that you put tomatoes on top. If you don't know how to blanch tomatoes just google it!

Ingredients
4 tablespoons butter, plus more for baking dish
2 cups uncooked elbow macaroni (I used slightly more)
2 tablespoons minced onion
4 tablespoons all-purpose flour
1 teaspoon salt, plus more for seasoning
3/4 tablespoon dry mustard
1/4 teaspoon paprika
2 cups milk
3 cups shredded Cheddar, divided
2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices
Freshly ground black pepper

Directions
Preheat the oven to 375 degrees F. Lightly butter a 13 by 9 by 2-inch baking dish.
Bring 6 cups of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and set aside.
Melt the butter in a large saucepan, over medium heat. Add the onion and cook, stirring constantly, until tender. Add the flour, salt, dry mustard, and paprika; mix well. Stir in the milk and cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese and stir until melted. Toss in the macaroni and pour into the prepared dish. Cover the macaroni with tomato slices and season salt and pepper, to taste. Bake for 30 to 45 minutes (wow wide range... I only did it for 30). The last few minutes, top with the remaining cheese and return to the oven until the cheese melts. Serve hot.

Enjoy!! ~Heidi

This one is a good one girls!

Amy's Gingery Glazed Asian Ribs

Ingredients

• 2 or 3 pounds country style pork ribs
  
• Black pepper
• 1/2 cup hoisin sauce (one bottle of Kinkoman's Hoisin sauce found in the asian section)
  
• 1/4 cup low-sodium soy sauce
• 1 tablespoons grated fresh ginger
• 2 cloves garlic, chopped
• 1 cup rice
• Kosher salt
• 2 scallions, thinly sliced

Directions

1. Place Country Style Ribs in Crock pot.
   
2. In a small bowl, combine the hoisin sauce, soy sauce, ginger, and garlic; . Pour over Ribs in crock pot. Turn crock pot on high for 3-4 hours or low for 6-8 hours.
3. 20 minutes before you want to eat, combine the rice, 1 1/2 cups water, and 1/2 teaspoon salt in a medium saucepan with a tight-fitting lid and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
4. Serve the ribs over the rice, drizzle with any cooking juices, and sprinkle with the scallions.

Applelicious Pie (missy)

To usher in the fall

Grandma Ople's Apple Pie
Ingredients

• 1 recipe pastry for a 9 inch double crust pie (I used the frozen deep dish pie crust)
  
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 Granny Smith apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. (It caramelizes)
   
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Buttermilk Syrup

To go along with those delicious waffles! Top with Whipped Cream!

INGREDIENTS

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

DIRECTIONS

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Amy's THE BEST Waffles

Basic Waffle

Serves:

approximately 6 (8-inch round) waffles

Ingredients

• 4 3/4 ounces all-purpose flour, approximately 1 cup
• 4 3/4 ounces whole-wheat flour, approximately 1 cup
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 whole eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk, room temperature
• Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Spinach Salad & Vinagrette Dressing (Jenessa)

Spinach Salad & Dressing

Description:
I love this salad and it looks great especially at Christmas time because of the red, green & white colors:)

Ingredients:
1 bag fresh spinach leaves
1 lg green apple
craisins
feta cheese
toasted almonds (optional)

Directions:
If adding almonds, toast in a pan with butter and sugar and then let cool on waxed paper spread out. Cut apple into thin slices. Mix all ingredients together.

Dressing:
1/4 c. red wine vinegar
3 T. olive oil
1/8 c. sugar
salt & pepper to taste

Enjoy!

Heidi's Fantabulous Cinnamon Rolls...

So this is a combination of a few recipes I found online. I have been lovin' making these! When you are feeling gloomy, just make some homemade cinnamon rolls and your life will be fabulous!

INGREDIENTS
1/2 cup milk
1/2 cup water
1/8 cup butter
3/4 teaspoons salt
3 cups all-purpose flour
3/4 tablespoons active dry yeast (learned the long way- this is the same as one of those little packets of yeast)
1/4 cup white sugar
1 egg

FILLING

1/3 cup butter, softened

3/4 cup brown sugar, packed
2 tablespoons ground cinnamon

FOR THINNER FROSTING (what I have used):

2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

OR if you like thicker frosting (clone of cinnabon):

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Melt butter, and warm the milk and water. Don't make it too hot or it will not react properly with the yeast. Chemistry in action folks. Place milk, water, butter, salt, flour, yeast, sugar, and eggs in the pan of the bread machine in the order suggested by the manufacturer (which is liquids first and yeast last). Select the Dough cycle. Press Start. If you don't have a bread machine I am sure you can just mix the dough and let it rise on its own.

Once Dough cycle is complete, remove the dough from the bread machine. Punch down. On a floured surface, roll into a large rectangle. Smear each rectangle with the softened butter. Combine the cinnamon and sugar. Sprinkle over the rectangle. Make sure you press it into the dough a little bit so it doesn't all come out when you bake the rolls.

Roll the dough up into a log. Cut the log into 12 slices (I have been able to make a lot more than 12- it depends how big you want them I guess). Handy trick: use dental floss to cut the rolls. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 45 minutes).

Bake in a preheated 375 degrees F oven for about 15 minutes, or until golden. Combine the confectioners' sugar, 3 tablespoons melted butter, vanilla, and 3 tablespoons milk. Spread over baked rolls and enjoy.

Chicken Taco Soup (Missy)

This is a picture of the actual soup I made, not a online reproduction:)

Here is the link for the recipe: chicken taco soup

In case of linkage failure:

INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I used 1 can of broth instead b/c of the bitterness of the beer)
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

DIRECTIONS

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.