Jelly-Filled Cookies

Jelly-Filled Cookies

Recipe is coming...

Strawberry Cream Pie

Strawberry Cream Pie
(Recipe by Diane Stephens)

Recipe is coming...

Bacon Wrapped Glazed Chicken

Bacon Wrapped Glazed Chicken
(Recipe by Liz Swenson)


Ingredients

• 1 lb package bacon, cut in half
• 1 lb chicken, cut into large chunks
• Skewers
• Glaze (recipe below)

Directions

1. Wrap each chicken chunk in bacon. Cut bacon further if necessary.
2. Skewer each bacon wrapped piece on wooden skewers.
3. Brush liberally with glaze. (reserve some to brush on after cooking, too.)
4. Grill, watching for flare-ups and turning once.

Glaze: miz 1/2 cup brown sugar with 1/2 cup ketchup, 1 tsp. worcestershire sauce, and 1 TB. mayonnaise.

Strawberry Salad

Strawberry Salad
(Recipe by Darbie Adams)

Recipe is coming...

Texas-Sized Almond Crunch Cookies

Texas-Sized Almond Crunch Cookies (Recipe by Mickey Sorenson)

Ingredients
A.

• 1 C. Sugar
• 1 C. Powdered Sugar
• 1 C. Oil
• 1 C. softened butter

B.

• 1 tsp almond extract
• 2 eggs

C.

• 4 1/2 C. flour
• 1 tsp. each: baking soda, salt, cream of tartar
• 2 C. coarsely chopped almonds (I use slivered almonds coarsely chopped)
• 1/8 oz. pkg Heath Toffee Chips

Directions

1. Blend group A until well mixed. Add B and mix well. Gradually add C.

2. By hand, stir in nuts and chips. Roll large tablespoonfuls of dough into balls. Roll in granulated sugar.

3. Place 5 inches apart on cookie sheet. Flatten with a fork dipped in sugar -- Criss-cross.

4. Bake at 350 degrees until light golden around edges, abt 15-18 minutes. Can make large cookies or smaller ones, which will make more.

Seven-Layer Southwestern Salad

Seven-Layer Southwestern Salad
(Recipe by Aryann Aird)

Ingredients

• 1 1/2 C. sour cream
• 3/4 C. thick and chunky salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 large green bell pepper, diced
• 2 medium tomatoes, seeded and diced
• 1/2 C. thinly sliced green onions with tops
• 1 pkg (16 oz) iceberg lettuce salad mix (10 cups)
• 1 C. (4 oz) shredded cheddar cheese
• 1 1/2 C. corn chips

Directions
1. In small bowl, combine sour cream and salsa; mix well and set aside.2. Drain and rinse beans. Dice bell pepper and tomatoes; thinly slice green onions. Layer beans, bell pepper, lettuce, tomatoes, and green onions in large serving dish.
3. Spoon sour cream mixture over top, spreading evenly. Grate cheese over top. Refrigerate until ready to serve. Top with corn chips, if desired, and serve.

Yield: 8 servings

Sweet and Salty Cantaloupe Salad

Sweet and Salty Cantaloupe Salad
(Recipe by Sara Egan)

Ingredients

• 1 Cantaloupe, cut up
• 2-3 T. basil, roughly chopped
• 6 oz. crumbled feta cheese
• 1 1/2 c. sweet & salty candied pecans (recipe below)

Directions

Combine all ingredients in a bowl. Enjoy!


RECIPE: Sweet and Salty Candied Pecans

Ingredients

• 2 T. Butter
• 1/2 c. + 2 T. brown sugar
• 2 large pinches of kosher salt
• 2 T. Water
• 2 C. pecan halves

 

Directions

 Combine butter, sugar, salt, and water in a nonstick pan. Bring to a boil over medium high heat and let boil for one minute. Add candied pecans and stir until covered and sugar mixture begins to thicken (abt 2-3 minutes). Pour Pecans onto a cookie sheet covered with parchment paper or a sil-pat. Spread pecans around so they are not in one big clump and let harden (you could put them in the refrigerator to speed up the process). Once cooled and hardened, add to salad.

Roasted Carrots and Parsnips

Roasted Carrots and Parsnips
(Recipe by Amber Volle)

Ingredients

• 1 1/2 pounds carrots and parsnips
• 1 T. Olive Oil
• 1/2 tsp dried tyme
• 1 tsp coarse salt
• 1/8 tsp ground pepper

Directions

1. Preheat oven to 350. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4 inch pieces.

2. On a large rimmed baking sheet, toss carrots and parsnips with olive oil, dried thyme, coarse salt, and ground pepper. Spread in a single layer.

3. Roast vegetables until tender, tossing once or twice, about 1 hour to 1 hour 20 minutes (if vegetables begin to stick to pan, sprinkle with water, and loosen with a spatula). Serve immediately.

Serves 4 -- Prep time: 10 minutes -- Total Time: 1 hour 30 minutes

Baked Artichoke Dip

Baked Artichoke Dip

(Recipe by Amber Volle)

Ingredients

• 1 C. Mayonnaise
• 3/4 C. sour cream
• 2 C. (8 oz) Parmesan Cheese
• 3 T. cider vinegar
• 2 T. chopped fresh basil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cans (13 1/2 oz each) artichoke hearts, drained and coarsely chopped
• 1 red bell pepper, roasted, peeled, seeded and chopped
• 1 can (7 oz) diced green chilies, drained

Directions

1. Preheat over to 350 degrees
2. In a bowl, combine the mayonnaise, sour cream, 1 1/2 c. of the Parmesan cheese, the vinegar, basil, garlic, salt and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chilies. Transfer to a decorative baking dish and, using the spatula, smooth the surface. Scatter the remaining 1/2 C. Parmesan cheese evenly over the top.
3. Bake uncovered until lightly browned and gently bubbling around the edges, about 45 minutes. Remove from the oven and let cool for 5 minutes before serving directly from the dish.

Fresh Corn Salad

Fresh Corn Salad
(Recipe by Paige Nelson)


Ingredients


5 ears of sweet wite corn, shucked
3/4 C. red onion, small dice (abt 1 sm onion)
3 T cider vinegar
3 T olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C. fresh basil leaves, chiffonade


Directions


In a large pot of boiling salted water, cook the corn for 3 min until the starchiness is just gone. Drain and immerse corn in ice water to stop the cooking and to set the color. When the corn is cook, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in the large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in fresh basil. Taste for the seasonings and serve cold or at room temp.

Taco Salad

Taco Salad
(Recipe by Kaye Larson)


Ingredients

Lettuce
Grated Cheddar Cheese
Tomatoes
Cucumbers
Green Onions
1 can drained Kidney Beans
Browned Ground Beef

 Directions

Combine ingredients together in a bowl. Serve with Salsa, chips, and desired salad dressing.

Twice-Baked Potatoes

Twice-Baked Potatoes
(Recipe by Elaine Albright)


Ingredients


4 Medium Potatoes
1/3-1/2 C. Milk
1/4 C. Butter, softened
1/2 tsp salt
Dash of pepper
Shredded Cheese
Bacon bits, optional


Directions


Bake 4 Medium Potatoes until tender in 375 degrees oven for 1 hour. Cut thin lengthwise slice from each potato: scoop out inside, leaving a thin shell. Mash potatoes until no lumps remain. Beat in 1/3 to 1/2 cup milk in small amounts. (amount of milk needed to make potatoes smooth and fluffly depends on kind of potatoes.) Add 1/4 C. butter, softened, 1/2 tsp salt and dash of pepper; beat vigorously until fluffly.


Increase oven temp to 400. Place shells on ungreased cookie sheet; fill shells with potato mixture. Sprinkle with shredded cheese and bacon bits, if desired. Bake uncovered until filling is golden brown, about 20 minutes. Yield: 4 servings

Norwegian Meatballs

Norwegian Meatballs
(Recipe by Lisa McIntyre)

Ingredients

2 lbs. hamburger
2 c. cracker crumbs
Salt and pepper to taste
2 or 3 eggs
3 cans chicken and rice soup, reserve broth
1 onion, chopped
2 cans chicken broth

Directions

Mix all ingredients together. Then make into balls. Brown in skillet. Pour out remaining grease. Mix 2 cans chicken broth and the reserved broth. Put in skillet you had meatballs in and thicken with flour and water mixture. Put meatballs back into skillet and gravy and bake at 350 degrees for 1 hour. Serve with mashed potatoes.

Chocolate Thunder

Chocolate Thunder
(Recipe by Jayme Wadsworth)


BOTTOM LAYER: 1/2 BATCH SCRATCH BROWNIES
Ingredients


1 1/2 C. Semi Sweet Chocolate Chips
1/2 C. Butter
3 Large Eggs
1 C. Granulated Sugar
1/2 TBSP Vanilla
3/4 C. All Purpose Flour
1/2 tsp Baking Powder
Dash of salt


Directions
Melt chocolate chips and butter in the micorwave (30 sec increments). Blend and set aside to cool. Beat eggs and sugar together. Mix in chocolate and vailla. Add flour, baking powder and salt. Pout into a greased 9X13 pan and bake at 350 degrees for about 25-30 minutes. (Clean toothpick test). Chill.


MIDDLE LAYER: DARK CHOCOLATE MOUSSE
Ingredients


2 C. semi-sweet chocolate chips
32 oz. Heavy Cream
1/2 C. Powdered Sugar
1 tsp Vanilla


Directions
Melt chocolate chips with 2 TBSP  Heavy Cream (30 sec increments). Bleand well and set aside. Mix the rest of the heavy cream, sugar, and vanilla with a mixer until soft peaks for. Fold about 2 1/2 C. of the whipped cream in the chocolate mixture until well blended. Spread over top of the cooled brownies.


TOP LAYER: WHIPPED CREAM


Top with the remaining whipped cream. Design with the chocolate syrup and garnish with curled Hersey's Milk Chocolate Bar.

Loaded Mac and Cheese

Loaded Mac and Cheese
(Recipe by Jayme Wadsworth)


Ingredients

• 3/4 lb Elbow macaroni noodles, Cooked
• 1 lb Shredded Pepper Jack Cheese
• 1 lb Shredded Sharp Cheddar Cheese
• 4 c. Milk
• 1/4 c. Granulated Garlic (not garlic powder)
• 1/3 c. Chipotle Tabasco Sauce
• 1/3 c. Dark Chili Powder
• 1 Pkg Hormel Peppered Bacon Bits
• 1 Extra Large Onions, Diced
• 1 TBSP Flour

Directions


Saute Onions in butter until tender, then add the chili powder and granulated garlic. Saute for about 5 minutes more, then add in flour. Mix well. Pour in the milk and bring to a boil until thickened. Add the bacon and remove from heat. Mix in shredded cheeses until melted. Pour over hot noodles and mix well. Pout into a glass baking dish and bake at 350 degrees for about 30 minutes.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
(Recipe by Jayme Wadsworth)


Ingredients

• 7-8 Boneless Skinless Chicken Breasts
• 1  32 oz. Can of Macayo's Green enchilada sauce
• 1/3 c. Caldo de Pollo (chicken bouillon)
• 1/8-1/4 c. granulated garlic (not garlic powder)
• 1 lb Shredded Pepper Jack Cheese
• 8 TBSP Butter
• 8 TBSP Flour
• 4-5 c. Water
• 1 c. Milk
• 3  7 oz. cans chopped green chilies
• 36 White Corn Tortilla shells
• 1 Bag White tortilla chips
• 1 Bunch Cilantro

Directions


In a crock pot mix the water, caldo de pollo, and garlic. Add the trimmed and cleaned chicken breasts. Cook for 3-4 hours on HIGH. Once thoroughly cooked, shred with a fork into a bowl. (SAVE the Juice from cooking). Add about 1 cup of the juice from cooking to the schredded chicken (VERY important to prevent drying). Mix in the cans of green chilies and set aside. In a pot, melt the butter and then add the flour. Allow to brown a little for a deeper flavor. Add 2.5-3 cups of the chicken broth mixture from the crock pot to the melted butter and flour. Then add the milk and bring to a light boil, mixing frequently. Once it begins to boil remove from heat. Add the pepper jack and mix until melted. Add that mixture to the chicken. Cut the corn tortilla shells in half and then into strips, then microwave for about 1-2 minutes, until slightly softened. Add the strips to the chicken mixture and mix thoroughly. Then mix in the green enchilada sauce. Pour mixture into two 9X13 glass baking dishes and bake at 350 degrees for about 30-40 minutes until thoroughly heated and slight brown on top. Garnish with crushed tortilla chips and chopped cilantro.

Ceasar Salad

Ceasar Salad
(Recipe by Laurelyn Villa)

Ingredients

• 3 lg cloves garlic (minced or press)
• 1/2 c. virgin olive oil
• 4 breadsticks w/ sesame seeds, crushed coarsely
• 1/4 tsp. pepper
• 1 egg (boil water/ drop in water 1 min to kill bacteria)
• 3 TBSP or 6 anchovies
• 1/3 c. wine vinegar
• 1 TBSP capers
• 1 head Romainne lettuce
• 1/2 c. Romano and Parmesan Cheeses
• 1/2 tsp. Dijon Mustard

Directions

1. In a bowl - Add Garlic to oil.
2. Crush breadsticks into coarse pieces and add to garlic and olive oil. Set aside.
3. In separate bowl, Mix Salt, pepper, egg, vinegar, mustard, capers, anchovies.
4. Tear lettuce into pieces and add egg mictue to lettuce and toss.
5. Add oil mixture, toss.
6. Toss in cheeses.

Caramel Apple Salad

Caramel Apple Salad
(Recipe by Kathryn Rushforth)

Ingredients

• 1 c. Milk
• 1 Large box Vanilla Instant pudding
• 1 Large Cool Whip (16 oz)
• 4 King Size Snickers
• 7 Granny Smith Apples or 4 Large

Directions

Mix Milk and instant pudding in large bowl. Stir in cool whip. Cut up apples and snickers and stir in bowl. 

Tropical Fruit w/ Tapioca and Coconut Milk

Tropical Fruit w/ Tapioca and Coconut Milk

(Recipe by Thavrin Sok)

Ingredients

• 4 c. Water
• 1/2 c. dry Tapioca Pearl
• 1 can Coconut Milk (one that's made for Dessert)
• 1 can heavy syrup (from palm fruit) OR 2 cans light syrup (from palm fruit)
• Dash Salt
• 1 TBSP real Vanilla Extract
• 2 cans Palm Fruit
• 1 can Lychee Fruit
• 1 can Jack Fruit
• 1 can Longan Fruit

Directions

1. Boil Water. Add Tapioca Pearls. Stir Often.

2. When pearls are starting to turn clear and no longer solid white, ADD coconut milk, syrup, salt and vanilla.

3. Boil for 30-40 minutes until all pearls are clear. Take off heat.

4. Drain all liquid from the canned fruit and discard liquid.

5. Add drained fruit into liquid and tapioca mixture. Let cool. Then place in airtight container and refrigerate for 5 hours or overnight.

6. Serve very chilled.