What To Do With That Leftover Holiday Ham!

HAM - NOODLE CASSEROLE
4 oz. noodles 1 can cream of chicken soup 1/2 c. milk 1 tsp. minced onion(I used a small shallot grated) 1 c. sour cream 2 c. leftover ham, cubed or 1" slivers 1/2 c. bread crumbs 1 1/2 tbsp. melted butter 1 tsp. Parmesan cheese 1 1/2 qt. greased casserole. Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with butter. Sprinkle on top. Top with cheese. Bake at 350 degrees for 25 minutes. Serves 6.

Magleby's BUTTERMILK SYRUP

From Jackie Williamson. This past weekend we went over to the Williamson's home for breakfast. They served this and it was soooo yummy and just like what we have at Maglebys! yay!

Magleby's Buttermilk Syrup

1 C. melted butter
1 C. buttermilk
2 C. sugar
2 Tbsp. Karo
Bring to full boil then add 2 Tbsp. vanilla & 1 Tbsp. baking soda.
(Will rise when you add soda so use a 5 qrt pan)

Serve over French Toast and top with whipped cream!
Another way to serve this is:
Spread one slice of french toast with Nutella then top it with another slice of french toast. Top that with sliced strawberries and cover strawberries with spray whipped cream.

Brandon's Sesame Chicken Nuggets

Brandon has been wanting to make chicken nuggets all week so today we made up our own recipe and decided to post it for you all to try!

1 egg slightly beaten
1/2 cup water
1 tsp salt
1/4 cup sesame seeds
1 package of Ritz cracker ground up fine
(I used my blender to mix them)
4 chicken breasts cut in to 1 inch pieces.
Oil for frying

Mix up the egg, water, salt in a bowl
Mix sesame seeds and Ritz crackers together in another bowl.

Drag chicken in water mix and then drag in cracker mix.

Fry in hot oil in pan, 4 minutes on one side and 3 minutes on the other.
Drain on paper towel.

Serve with Honey Mustard or Ranch Dressing for Dipping!
We loved this! Hopefully you will too!

Butternut Squash Risotto

Mindy Powell

4 c chicken broth
1 1/3 c water
2 c peeled, cubed butternut squash
4 t olive oil, divided
1 medium onion, chopped
3 cloves garlic, crushed
1 T fresh sage, chopped
1 T fresh rosemary, chopped
1 1/2 c Arborio rice
1 cup heavy cream
2 c fresh mixed mushrooms, sliced (chanterelle, shitake, porcini, button)
1/2 c freshly grated Parmesan cheese
1/2 t salt
1/4 teaspoon black pepper

In a medium saucepan, combine broth and water; heat and keep warm. In a separate saucepan, steam squash cubes in a steamer basket over boiling water for 10–15 minutes or until tender. Set aside. In a large pot, heat 3 t olive oil over medium heat. Add onion, garlic, sage, and rosemary and sauté for a few minutes. Add rice and stir thoroughly to coat. Add 1/2 cup broth mixture and stir, allowing broth to absorb, about 2 minutes. Repeat, adding 1/2 cup broth at a time, stirring nearly constantly, allowing each addition to absorb before adding another (this takes about 20 minutes total). Meanwhile, heat remaining 1 teaspoon olive oil in a skillet over medium-high heat. Add mushrooms and sauté for about 5 minutes. After the last addition of broth, add cream and slowly stir in squash and mushrooms. Add Parmesan cheese and stir. Season with salt and pepper to taste. Serve hot.

Yummy Pumpkin Cake with Cream Cheese Frosting

Mindy Powell

2 c white granulated sugar
2 c flour
1 t baking powder
2 t baking soda
2 t cinnamon
2 t nutmeg
1 t salt
4 eggs
1 1/2 c oil
1 29 oz can pumpkin

Preheat oven to 350 degrees F. Mix together dry ingredients and beat slowly. Add wet ingredients and beat together until mixed well. Place in a well-greased 9x13 pan and bake for 50 minutes. Let cool and add cream cheese frosting.

1 8 oz package cream cheese
1/4 c butter
2 t milk
1 t vanilla
4 c powdered sugar

Let butter and cream cheese come to room temperature. Beat cream cheese, butter, milk & vanilla on low. Add powdered sugar on low slowly until smooth.

Mindy’s Fresh Lime Pie

Mindy Powell

6 to 8 limes juiced (approximately 1 cup lime juice)
1 (14-ounce) can sweetened condensed milk
1/2 cup sour cream
2 large eggs
1 graham cracker crust
zest of 2 limes
1 cup whipping cream (with powder sugar and vanilla to taste)

Zest two of the limes and reserve zest for garnish. Juice all limes and blend lime juice with the sweetened condensed milk and sour cream. In a separate container, beat the eggs, then add to the lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake at 350 degrees for 10 minutes. Remove from the oven and put pie in fridge to cool. Top with real whipping cream and lime zest to serve.

Cauliflower Thyme Soup

Cauliflower Thyme Soup
Mindy Powell
2 T extra virgin olive oil

3 T butter
1 large head cauliflower, chopped
4 ribs celery and leafy tops, finely chopped
1/2 medium onion, finely chopped
1 can marinated artichoke hearts, chopped
2 T fresh thyme leaves, chopped
coarse sea salt and coarse black pepper to taste
2 T flour
2 cups chicken broth
1 cup cream or milk
3 T chopped fresh parsley, for garnish
1/2 cup grated Parmesan, for garnish
In a large pot, heat up the olive oil and 2 T of the butter, over medium heat. Add the cauliflower florets and stir. Add celery, garlic, onion, thyme and season with salt and pepper. Cook for five minutes. Add artichoke hearts. Push the vegetables to side of the pot. Melt 1 T of butter on other side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and cream. Bring up to a simmer until veggies are cooked through. Puree soup using an immersion blender. I like to leave it slightly chunky. Garnish with parsley and cheese.

Vanilla Crème Brûlée

Mindy Powell

2 cups heavy cream
1 cup milk
1/2 T pure vanilla extract
6 large egg yolks
1/2 cup granulated white sugar
6 T light brown sugar

Preheat oven to 350 degrees F. Heat the heavy cream, milk, and vanilla in a large saucepan over medium heat. Place the egg yolks and white sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brûlée base through a fine mesh sieve. Pour the custard into 6 ramekins and place dishes in a roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 40 minutes, turning the sheet pan around halfway to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brûlée has cooled, evenly spread 1 tablespoon of brown sugar over each ramekin. Using a blowtorch (I like to use a craft heat gun) caramelize the brown sugar slowly to form a dark candy coating on top. Chill in the fridge until the sugar has cooled and is hard. You can also place the ramekins under your oven broiler. You just have to really watch them carefully!! Add fresh berries and homemade whipping cream with a sprinkle of powder sugar to make your Crème Brûlée even more special and elegant!

Make your own variations of Crème Brûlée by adding your own ingredients…
Lavender Crème Brûlée 1/4 cup dried lavender blossoms
Maple Crème Brûlée 2/3 cup maple syrup
Citrus Crème Brûlée 2 tsp. orange zest
Chocolate Crème Brûlée 3 oz. dark chocolate
Ginger Crème Brûlée 4 slices crystallized ginger (steep in cream)

Chocolate Soufflés (serves 2)

Mindy Powell

Butter and 2 T white granulated sugar for coating soufflé dishes
5 ounces chocolate
2 egg yolks
1 t vanilla
1 T heavy cream
1/2 T butter
3 egg whites
Pinch of cream of tartar
Pinch of salt

Preheat oven to 400 degrees F. Butter 2 ramekins and sprinkle with sugar. In a glass or metal bowl over a pot of hot water, melt the chocolate, stirring until smooth. (You can also melt the chocolate in the microwave in small increments of time, stirring constantly.) Remove bowl from heat and whisk in the egg yolks, one at a time. Whisk in the vanilla, cream, and butter stirring constantly. In a bowl with an electric mixer beat the egg whites with the cream of tartar and salt until they hold stiff peaks. Stir one fourth of the whites into the chocolate mixture and then fold in remaining egg whites gently, but thoroughly. Spoon the mixture into 2 ramekins. Make sure there is no batter on the edge of your ramekin. This will make your soufflé rise unevenly. Bake the soufflés on a baking sheet in the middle of the preheated oven for 12-14 minutes, or until they are puffed. Serve Immediately.

The Best Buttermilk Waffles

Mindy Powell

1 3/4 . flour
1 t baking powder
1 t baking soda
1/2 t salt
2 c buttermilk
1/3 c oil
2 eggs

Beat all ingredients together and
drop batter on hot waffle griddle.
Cook until grill indicator is ready.

Zucchini Bread

From the Kitchen of: Tiffany Webber

INGREDIENTS
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
½ tsp cloves
3 cups flour
1 tsp salt
3 tsp cinnamon
1 tsp soda
¼ tsp baking powder
1 cup chopped nuts or chocolate chips

INSTRUCTIONS
Preheat oven to 325 degrees. In a large mixing bowl combine eggs, oil, sugar, grated zucchini and vanilla. Then add rest of ingredients. Grease and flour loaf pans and fill about 2/3 full. Bake at 325 for 50 minutes.

White Layer Cake with Lemon Curd Filling

From the Kitchen of: Martha Stewart

INGREDIENTS
3 cups cake flour (not self-rising)
2 tsp baking powder
1 tsp salt
1 ½ cups (3 sticks) unsalted butter, room temperature
2 ¼ cups sugar
½ tsp pure vanilla extract
1 cup milk
8 large egg whites
Seven-Minute Frosting (see recipe in book)
1 cup Lemon Curd (see recipe in book)

INSTRUCTIONS
Preheat oven to 350°. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up. Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover. Makes 2 9-inch cakes.

Trifle

From the Kitchen of: Mindy Powell

INGREDIENTS
1 store bought angel food cake cut up into cubes
1 package strawberry and raspberry jell-o prepared and cut up into cubes
1 package prepared vanilla pudding
Fruit (Strawberries, Raspberries, Bananas) cut up
1 can cool whip or prepared whipped cream

INSTRUCTIONS
Layer ingredients in order; starting with cake, jell-o, pudding and then fruit until trifle dish is full. Top with whipped cream.

Taco Soup

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 lb hamburger meat
salt and pepper to taste
2 – 16 oz cans kidney beans
1 large can tomato juice
2 large cans whole kernel corn
1 package taco seasoning mix
Garnishes:
Shredded cheddar cheese
sour cream
olives
chopped onions
corn chips (I like Doritos best)

INSTRUCTIONS
In a skillet brown hamburger meat and salt and pepper to taste. In a large sauce pan combine hamburger with kidney beans, tomato juice, corn, and taco seasoning. Bring to a boil and let simmer. Serve with desired garnishes.

Sweet and Sour Meatballs

From the Kitchen of: Jean Marie Andersen

INGREDIENTS
1 lb hamburger
½ tsp salt
1 egg
1 tbsp water
¼ cup flour
1 cup pineapple tidbits, drained
(save juice)
2 tbsp soy sauce
¼ cup brown sugar
¼ cup vinegar
1 red or green pepper, sliced
2 medium onions, diced
1 cup sliced carrots
2 tbsp cornstarch

INSTRUCTIONS
Combine hamburger, salt, egg, water and flour for meatballs. Brown meatballs in frying pan. Sauté until cooked. Remove from frying pan and drain. Drain syrup from pineapple and add water to pineapple juice to make 2 cups liquid. Add brown sugar and cornstarch (mixed together) to liquid and pour into frying pan. Add vinegar and soy sauce. Heat and stir until thick. Cook carrots beforehand until tender. Arrange meatballs, green peppers, onions (I sauté the peppers and onion in the frying pan until tender before I do the sauce) and pineapple and simmer in covered pan for 15 minutes. Serve over rice.

Spaghetti Sauce and Meatballs

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cans stewed tomatoes
½ cup brown sugar
2 cloves chopped garlic
1 tsp salt (to taste)
1 package Zesty Spaghetti Mix from Shilling
1 shredded onion
1/8 tsp pepper
1 can tomato paste
Meatballs:
1 lb hamburger
salt and pepper to taste

INSTRUCTIONS
Blend both cans of stewed tomatoes in the blender. Add rest of ingredients and warm on stovetop. Form hamburger into balls, salt and pepper to taste and fry until brown on all sides. Transfer onto paper towel to drain then add to sauce mixture. Bring to boil and lower heat to simmer. Cook 2 hours.

Sour Cream Potato Casserole

From the Kitchen of: Kathy Lowe

INGREDIENTS
8 potatoes cooked and shredded or 1 large package hash browns, thawed
1 pint sour cream
2 cans Cream of Chicken Soup
1 package potato chips (without ridges)
3-5 cups shredded cheddar cheese
salt and pepper to taste

INSTRUCTIONS
In a large bowl combine potatoes, soup, and sour cream and 1-2 cups shredded cheddar cheese. Add salt and pepper to taste if desired. Pour mixture in casserole dish. Cover casserole with cheddar cheese. Top with crushed potato chips and pepper (if desired). Cook at 350 for 30 minutes until bubbly.

Soft Sugar Cookies with Cream Cheese Frosting

From the Kitchen of: Irene Smart

INGREDIENTS
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
½ tsp soda
4 tsp baking powder
4 ½ cups flour
1 tsp salt

INSTRUCTIONS
Cream butter and sugar then add eggs and vanilla. Mix in 1 cup of flour along with soda, baking powder and salt. Add rest of flour and roll into a ball. Refrigerate for 30 minutes. Roll out a little dough at a time and cut into shapes. Bake at 350 for 10-12 minutes. For thicker cookies bake a little longer. Cool and then frost. For frosting: combine melted butter, powdered sugar, canned milk and food coloring mixed to your desired consistency.

cream cheese frosting.

1 8 oz package cream cheese
1/4 c butter
2 t milk
1 t vanilla
4 c powdered sugar

Let butter and cream cheese come to room temperature. Beat cream cheese, butter, milk & vanilla on low. Add powdered sugar on low slowly until smooth.

Snickerdoodles

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp baking soda
2 tsp cream of tartar
½ tsp salt
2 tbsp sugar
2 tbsp cinnamon

INSTRUCTIONS
Preheat oven to 350 degrees. Mix shortening, sugar and eggs in large bowl and place aside. In a separate bowl sift together flour, baking soda, cream of tartar and salt. Combine with shortening mixture. Combine cinnamon and sugar in a small bowl. Shape cookies into balls and roll in cinnamon sugar mixture. Place cookies on greased cookie sheet. Bake at 350 for 8-10 minutes.

Slow Cooker Squash Stew

From the Kitchen of: Kristen Harris

INGREDIENTS
1 lb butternut squash
4 medium red potatoes, unpeeled
2 cups frozen shelled edamame (soybeans), thawed (find at health food store)
2 cups low-salt vegetable broth (with no MSG)
1 – 14.5 oz can stewed tomatoes, undrained
1 cup carrot juice
4 medium garlic cloves, chopped
2 tsp McCormick salt free lemon-dill seasoning
½ tsp salt
¼ tsp pepper

INSTRUCTIONS
Peel squash and carefully cut in half lengthwise (it is hard and slippery). Remove seeds and cut into ¾ inch cubes. Cut potatoes into ¾ inch cubes and combine all ingredients in slow cooker. Cook on high 4-5 hours or low for 8-10 hours or until tender. I doubled this recipe and it was so good!

Sloppy Joes

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 lb hamburger meat
salt and pepper to taste
1 medium onion, finely chopped
1 can tomato soup
2 tbsp catsup
2 tbsp mustard
1 tbsp brown sugar
1 tbsp vinegar

INSTRUCTIONS
Brown hamburger meat and cook with onion in large saucepan. Add rest of ingredients and simmer until thick.

Seven-Minute Frosting

From the Kitchen of: Martha Stewart

INGREDIENTS
1 ½ cups sugar
2 tbsp light corn syrup
6 large egg whites
1 tsp pure vanilla extract

INSTRUCTIONS
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160° on an instant-read thermometer, about 2 minutes. Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
Best with White Layer Cake with Lemon Curd Filling.

Sesame Chicken in Puff Pastry

From the Kitchen of: Tiffany Webber

INGREDIENTS
4 boneless, skinless chicken breast halves (about 1 lb)
1 tbsp butter
1 (17 oz) package frozen puff pastry, thawed (1 sheet)
1 egg, beaten
1 tbsp whole grain mustard
1 tbsp sesame seeds

INSTRUCTIONS
Preheat oven to 425 degrees. Season chicken with pepper. In a large skillet brown chicken in butter about 2 minutes per side. Set aside to cool 5 minutes. Meanwhile, roll pastry on a lightly floured surface to a 12-inch square. Cut into four 6-inch squares. Beat egg until blended. Spread mustard on one side of each chicken breast. Place one breast, mustard side down, diagonally on each pastry square. Wrap pastry around chicken, stretching as necessary. Brush pastry with beaten egg where edges overlap. Press lightly to seal. Place seam side down on a greased baking sheet. Cut pastry trimmings into decorative shapes. Brush top of pasties with egg and arrange trimmings as desired. Brush again with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden brown and puffed.

Rotelli Greek Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 packages rainbow Rotelli pasta
2-4 tomatoes (I use cherry tomatoes cut in half)
1-2 peeled cucumbers, chopped
1 whole purple onion, chopped
½ - 1 head of cauliflower, chopped
1 bunch of broccoli chopped
2-3 carrots peeled and sliced
1 large can chilled olives
1 square broken feta cheese
1 package Good Seasons Zesty Italian (mixed) or 1 bottle of Kraft Zesty Italian Dressing

INSTRUCTIONS
Cook Rotelli and rinse with cold water to cool. Cut up vegetables in bite size pieces and combine with olives and feta cheese. Mix everything together with dressing. Stores well for up to one week.

Poppy Seed Chicken Casserole

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
(Can also use canned chicken)
1 large can cream of chicken soup
1 pint sour cream
Ritz crackers, crushed very fine (about 2 sleeves)
6 tbsp butter, melted
1 tbsp poppy seeds

INSTRUCTIONS
Boil chicken breasts till cooked and shred into pieces. Combine chicken with soup and sour cream in large bowl. Put chicken mixture in casserole dish. Crush Ritz crackers and cover chicken mixture with them. Pour butter evenly over Ritz crackers. Sprinkle with poppy seeds. Bake at 350 degrees for 30. Serve with peas and rice. Variation: Place 3 cups pre cooked rice in bottom of casserole dish before putting in chicken mixture.

Pineapple Apricot Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package Lipton Onion Soup mix
1 bottle apricot-pineapple preserves
1 bottle Thousand Island dressing
1 package boneless skinless chicken tenders

INSTRUCTIONS
Preheat oven to 350 degrees. Place chicken in a 9x13 glass casserole dish. Sprinkle chicken with whole packet of Lipton onion soup mix. Cover chicken with preserves and salad dressing. Cover and bake at 350 for 1 – 1 ½ hours. Turn chicken over half way in between. Tastes great on top of rice. This is Stevie’s favorite!

Picnic Cake

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cup dates
1 ½ cups water
1 tsp baking soda
1 cup sugar
¾ cup shortening
2 eggs
1 tsp vanilla
1tsp baking powder
1 ¾ cups flour
1 tsp cinnamon
¾ cup brown sugar
2/3 package of chocolate chips
1 cup chopped nuts

INSTRUCTIONS
In a small pan boil dates in 1 ½ cups water then add baking soda and set aside. In a large bowl mix sugar, shortening, eggs, and vanilla together. In a separate bowl sift together baking powder, flour and cinnamon. Mix with sugar mixture and then add the date mix. Pour in a 9 x 13 cake pan. Top with brown sugar, chocolate chips and chopped nuts. Bake at 350 degrees for 30-40 minutes.

Phyllo Dough Wrapped Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
6 boneless skinless chicken breasts
1 tsp salt
1 pint sour cream
1 large can Cream of Chicken Soup
1 cube butter
1 package Phyllo Dough, thawed

INSTRUCTIONS
Boil chicken breast and salt until well cooked and break into pieces. Mix with sour cream and chicken soup. Melt butter in small bowl. Lay one leaf Phyllo Dough on counter and butter the whole thing using a pastry brush. Cut in half and fold over and cut the folded edge off. Place a ¼ cup pf chicken mix on the narrow end and fold sides in like making a burrito. Fold the chicken mix down folding over and over until the end of the dough. Brush the packet with butter. Place chicken packets on cookie sheet. Bake in oven at 350 for 20-30 minutes or until golden brown.

Nanny's Rainbow Salad

From the Kitchen of: Nanny

INGREDIENTS
1 cup marshmallows
1 cup coconut
1 can crushed pineapples, drained
2 cans mandarin oranges, drained
10 maraschino cherries cut in half
(pour some of the cherry juice into salad to color it!)
1 cup sour cream

INSTRUCTIONS
Mix all ingredients together and place in fridge for 12-24 hours before serving.

Mom's Favorite Apple Crisp

From the Kitchen of: Kathy Lowe

INGREDIENTS
6 large golden delicious apples
1 ½ cups brown sugar
1 cup flour
1 cup rolled oats
1 ½ tsp cinnamon
2/3 cup melted butter

INSTRUCTIONS
Preheat oven to 375 degrees. Peel and slice apples and layer in a 9x12 pan. Mix sugar, flour, oats, cinnamon and butter together and pour over apples. Bake at 375 for 30-35 minutes.

Mom's Famous Chicken Salad Croissants

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
salt (to taste)
1 purple onion
3 cups purple and green grapes combined, cut in half
3-4 stalks of celery, chopped
2-3 cans of mandarin oranges
1 package slivered almonds
1 package oriental noodles
1 pint sour cream
1 pre-made 2 cup package buttermilk ranch dressing
(meaning 2 cups mayo and 2 cups buttermilk)
1 package Costco croissants

INSTRUCTIONS
Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!

Mom's Birthday Applesauce Cake

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cups warm applesauce
2 tsp baking soda
½ cup shortening
2 cups chopped nuts
2 ½ cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp salt

INSTRUCTIONS
Preheat oven to 350 degrees. Warm applesauce in microwave. Mix together with rest of ingredients. Bake in floured bread pans for 1 hour at 350.

Manicotti or Stuffed Shells

From the Kitchen of: Tiffany Webber

INGREDIENTS
One box Manicotti Noodles or Large shells
3 cups cottage cheese (one large container)
3-6 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
¼ cup parsley (optional)
¼ tsp salt
One bottle Prego Ricotta Cheese spaghetti sauce

INSTRUCTIONS
Preheat oven to 375 degrees. Boil manicotti noodles until just tender. Do not overcook or they will fall apart. Mix cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, salt and parsley in a large bowl. When noodles are done rinse in cold water and stuff with cheese mixture. Place noodles in 13x9 inch glass baking dish. Pour whole bottle of spaghetti sauce over noodles and cover with one cup or more of mozzarella cheese. Cover with foil and bake at 375 for 30-35 minutes. Keeps well for 2-3 days. Goes well with garlic bread and Caesars salad!

Lemon Squares

From the Kitchen of: Tiffany Webber

INGREDIENTS
6 tbsp butter, softened
½ cup powdered sugar
1 cup plus 3tbsp flour
1/3 cup sliced almonds, finely chopped
1 cup sugar
¼ tsp baking powder
3 eggs, beaten
1 tbsp finely shredded lemon peel
¼ cup lemon juice
2 tbsp butter, melted
sifted powdered sugar

INSTRUCTIONS
Preheat oven to 350 degrees. Line an 8x8x2 inch baking pan with heavy duty foil; set aside. In a medium mixing bowl beat 6 tbsp softened butter with an electric mixer for 30 seconds. Add the powdered sugar, 1 cup flour and almonds. Beat until crumbly. Press into bottom of prepared pan. Bake for 15 minutes or until just beginning to brown. Meanwhile, for filling, in another mixing bowl beat together the sugar, remaining 3 tbsp flour and baking powder. Stir in eggs, lemon peel, lemon juice and the melted butter. Beat until well combined. Pour filling over baked crust. Bake 20 minutes more or until center is set. Cool on a wire rack. When completely cool, use foil to lift bars from pan. Sift additional powdered sugar over top. Place on cutting board and use a long sharp knife to cut into bars. Store in refrigerator.

Lemon Curd

From the Kitchen of: Martha Stewart

INGREDIENTS
6 large egg yolks
zest of 2 lemons
½ cup freshly squeezed lemon juice (about 4 lemons)
½ cup (1 stick) unsalted butter, cold, cut into pieces
12 tbsp sugar

INSTRUCTIONS
Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Seven Layer Cookies

From the Kitchen of: Tiffany Webber

INGREDIENTS
½ cup butter
1 ½ cups graham cracker crumbs
1 can sweetened condensed milk
1 ½ cups milk chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans

INSTRUCTIONS
Preheat oven to 350 degrees. Melt butter in a 9x13 pan and sprinkle graham cracker crumbs over the melted butter. Pour milk evenly over crumbs covering the entire bottom of the pan. Add remaining ingredients by sprinkling them over the pan and pressing them down firmly into mixture. Bake at 350 for 20-25 minutes.

Hawaiian Haystacks

From the Kitchen of: Tiffany Webber

INGREDIENTS
4 boneless skinless chicken breasts
1 large can cream of chicken soup
enough rice for each person eating
slivered almonds
pineapple tidbits
shredded mozzarella cheese
oriental noodles
celery, chopped
coconut flakes
mandarin oranges
any other toppings you want!!

INSTRUCTIONS
Boil chicken breasts till cooked and shred into pieces. Heat up one can of Cream of Chicken Soup with one can of milk. You can layer this anyway you want, but I usually put them in this order: rice, chicken, almonds, pineapple, celery, mandarin oranges, chicken soup, mozzarella cheese, coconut and then oriental noodles. These are fun to make and taste really good!! Yum!!

Grandma Lowe's Extravagant Cookies

From the Kitchen of: Grandma Lowe

INGREDIENTS
1 cup butter
2 eggs
1 tsp vanilla
1 cup brown sugar
1 cup white sugar
½ tsp salt
1 tsp baking powder
1 tsp soda
2 cups flour
2 ½ cups oatmeal
8 oz chocolate chips
1 cup nuts (optional)
1 cup raisins (optional

INSTRUCTIONS
Preheat oven to 400 degrees. In a large mixing bowl combine butter, eggs and vanilla. Beat in brown sugar, white sugar, salt, baking powder, soda, flour and oatmeal. Mix well. Add chocolate chips, nuts and raisins. Place on greased cookie sheet. Bake for 6-8 minutes.

Grandma Lowe's Caramel Corn

From the Kitchen of: Grandma Lowe

INGREDIENTS
¾ cup brown sugar
¾ cup white sugar
½ cup Karo syrup
½ cup water
1 tsp white vinegar
½ tsp salt
1 cube butter
vanilla
7-8 cups of popped corn

INSTRUCTIONS
Combine brown sugar, white sugar, Karo syrup, water, vinegar and salt in a saucepan and cook to a soft ball. Add butter and vanilla. Pour over popped corn. Mix into balls or serve in bowl.

Grandma Long's Tatertot Casserole

From the Kitchen of: Grandma Long

INGREDIENTS
1 lb hamburger browned and drained
½ onion chopped
1 can cream of celery soup
2 cups grated mozzarella cheese
1 package frozen tatertots, thawed

INSTRUCTIONS
Preheat oven to 400 degrees. Brown hamburger and drain. Combine hamburger, onion, and celery soup with ½ can water in large saucepan. Warm through and mix with tatertots. Pour in casserole dish and top with cheese. Cover with foil and bake at 400 for about 1 hour or till heated.

Fruit Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
8 oz cream cheese
7 oz marshmallow crème
1 tbsp orange juice
1 tsp grated orange rind
1/8 tsp ginger

INSTRUCTIONS
Beat all ingredients together and refrigerate.

Easy Egg Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 hard boiled eggs
4 tbsp mayonnaise
4 tsp mustard
salt
pepper

INSTRUCTIONS
Take off egg shells and chop up boiled eggs. Add mayonnaise, mustard and salt and pepper to taste. If too dry, add more mayonnaise. Tastes great on croissants!

White Fluffy Frosting

From the Kitchen of: Steven Lowe

INGREDIENTS
1 cup sugar
1/3 cup water
2 tbsp Karo syrup
¼ tsp cream of tartar
pinch of salt
4 egg whites

INSTRUCTIONS
Beat 4 egg whites till fluffy. Bring sugar, water, Karo syrup, cream of tartar and salt to a boil. Slowly pour over egg whites and beat until stiff. Tastes great on chocolate cake with cherries on top!!

Shredded Beef Tacos

From the Kitchen of: Steven Lowe

INGREDIENTS
3-4 lb lean roast beef
3 cups water
Dad’s Salsa
Lettuce
Onions
Shredded cheddar cheese
Refried beans
Tomatoes
Warm flour tortillas

INSTRUCTIONS
Place roast beef in pan with water. Season with salt and pepper. Bake in oven for 6 hours at 350 degrees. Shred beef. Heat flour tortillas in oven and serve taco or burrito style with lettuce, onions, shredded cheddar cheese, refried beans and tomatoes!

Rice Krispy Treats

From the Kitchen of: Steven Lowe

INGREDIENTS
1 box Kellogg’s Rice Krispies
1 bag marshmallows
1 cube butter, melted

INSTRUCTIONS
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cut into 2-inch squares when cool. Best if served the same day.

Dad's Famous Cream Puffs

From the Kitchen of: Steven Lowe

INGREDIENTS
2 cups water
2 cubes butter
½ tsp salt
2 cups flour
8 eggs

INSTRUCTIONS
Preheat oven to 375 Bring water, butter and salt to boil. Add flour and stir till thick. Remove from heat. Add eggs and mix one at a time. Spoon mixture onto cookie sheet 2’ apart. Bake at 375 for 40-50 minutes. Cut in half and fill with whipped cream. Sprinkle with powdered sugar.

Cyclops Cookies

From the Kitchen of: Kathy Lowe

INGREDIENTS
½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 ¾ cups flour
1 tsp baking powder
¼ tsp salt
1/8 tsp baking soda
¼ cup sugar (to roll cookies in)
1 bag Hershey’s Kisses candies

INSTRUCTIONS
Preheat oven to 375 degrees. Mix butter, peanut butter, sugar, and brown sugar until fluffy. Beat egg, milk and vanilla and add to sugar mixture. Mix in flour, baking powder, salt, and baking soda until well blended. Shape into 1" balls and roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 minutes. When done take out from oven and press a Hershey’s Kiss in middle of cookie.

Cucumber and Tomato Salad

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cucumbers
1 large tomato
1 small green bell pepper
1 small purple onion
½ cup vegetable oil
3 tbsp sugar
3 tbsp red wine vinegar
¾ tsp salt
1/8 tsp pepper

INSTRUCTIONS
Cut cucumbers and tomato in half and remove seeds. Chop cucumbers, tomato, pepper and onion. Whisk together oil, sugar, vinegar, salt and pepper until sugar dissolves. Add vegetables, tossing to coat. Cover and chill 3 hours. Makes 2 cups.

Aunt Karen's Cream Wafers

From the Kitchen of: Karen Lowe

INGREDIENTS
1 cup butter
½ cup margarine
½ cup cream
2 cups flour
Filling:
¼ cup butter, softened
¾ cup powdered sugar
1 egg yolk
1 tsp vanilla
red and green food coloring (optional)

INSTRUCTIONS
Mix well butter, margarine, cream and flour and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7-9 minutes at 350 degrees. Take cookies out of oven and cool. Put two cookies together with filling in the middle. For filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well. These are a perfect Christmas Time cookie!

Cream Cheese Shrimp Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package cream cheese, softened
1 bottle Cross and Blackwell cocktail sauce
1-2 cans baby shrimp

INSTRUCTIONS
Soften cream cheese and spread out onto plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Wheat Thins or Triscuits.

Cracked Wheat Overnight Cereal

From the Kitchen of: Steven Lowe

INGREDIENTS
1 cup wheat
3 cups water
½ tsp salt

INSTRUCTIONS
Combine wheat, water and salt in a pan. Bring to a boil, turn off and place lid on top. Put in oven at 200 degrees for at least 8 hours (overnight). Makes enough for 2-4 people.

Coconut Curry Mustard Chicken

From the Kitchen of: Tiffany Webber

INGREDIENTS
3-4 tbsp olive oil
2 chicken breasts cut into bite size pieces
1 can coconut milk
1 tsp dried mustard powder
1 tbsp curry powder
1-1 ½ granny smith apples, cored, peeled and chopped
3 heaping tbsp corn starch

INSTRUCTIONS
Pour olive oil into skillet. Place chicken in oil and cook thoroughly. Add coconut milk, mustard, curry and apples. Bring to a simmer and simmer 10-15 minutes. In a separate bowl mix the corn starch and some water to make a liquid and slowly add about a quarter of the corn starch mixture at a time. Bring back to a boil and take a tsp of the sauce and blow on it to see how thick it is becoming. If needed add another quarter of the corn starch mixture. Once completely heated it is ready to eat!

Christmas Raspberry Crunch

From the Kitchen of: Tiffany Webber

INGREDIENTS
2 cups crushed pretzels
3 tbsp sugar
½ cup butter
1 – 8 oz package cream cheese (softened)
1 cup sugar
1 – 12 oz carton cool whip
1 – 16 oz can crushed pineapple, drained
1 – 6 oz package raspberry gelatin
2 cups boiling water
1 – 10 oz package frozen raspberries

INSTRUCTIONS
Preheat oven to 400 degrees. Crush pretzels with rolling pin. Mix with sugar and melted butter. Press into bottom of 9x13 baking pan. Bake 5 minutes. Cool. Beat cream cheese till fluffy and add sugar. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in fridge till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped topping. Serves 12.

Chinese Casserole Kung Fu

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 cups water
1 envelope Lipton Chicken Noodle Soup
½ cup rice
½ cup salad macaroni
½ cup diced onion
1 cup diced celery
½ cup diced green pepper
3 tbsp butter
½ lb hamburger
½ lb sausage
1 heaping tbsp soy sauce
1 large can Cream of Mushroom Soup
1 bag Chinese Noodles

INSTRUCTIONS
Preheat oven to 350 degrees. Boil water, Lipton Chicken Noodle Soup, rice and macaroni for 15 minutes and set aside. Cook onion, celery and green pepper in butter on low heat until clear. (About 5-10 minutes). Cook hamburger and sausage until well done and drain. Add soy sauce, Cream of Mushroom Soup, vegetables, and chicken noodle soup mixture to hamburger and mix well. Pour into casserole dish and top with Chinese noodles. Bake at 350 for 30 minutes.

Chicken with Artichokes

From the Kitchen of: Tiffany Webber

INGREDIENTS
1 can artichoke hearts, drained
4 chicken breasts
1 small onion chopped
¼ cup butter
8 oz sliced fresh mushrooms (optional)
2 garlic cloves, crushed
1 – 8 oz cans Hunts tomato sauce
basil, oregano, salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350 degrees. Put chicken, onions and drained artichokes in a 9x11 baking dish. Melt butter in a pan over medium-high heat. Drizzle butter over chicken and bake uncovered 20 minutes. In same pan butter was cooked in, add more butter and mushrooms. Add garlic, stirring often for 1 minute. Stir in tomato sauce, basil, oregano, salt and pepper. Bring to a boil and set aside. Remove chicken from oven. Pour sauce over chicken and bake 30 minutes. Serve with spaghetti and garlic bread.

Chicken Tortilla Casserole

From the Kitchen of: Kathy Lowe

INGREDIENTS
4 boneless skinless chicken breasts
½ tsp salt
10 corn tortillas broken into pieces
1 large can Cream of Chicken Soup
1 large can of Las Palmas Green Enchilada sauce
1 lb shredded longhorn cheese

INSTRUCTIONS
Boil chicken until tender with salt. Break into pieces. Mix soup and sauce together in a medium bowl. Lay some of the tortillas in the bottom of a sprayed casserole dish. Then layer with chicken, soup/sauce mixture and then cheese. Repeat layers until casserole dish is full. Bake at 350 for 30 minutes. Dish out and top with shredded lettuce, bottled salsa and sour cream. Sometimes I also top with chopped tomatoes, onions and avocados.

Teriyaki Chicken

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 package boneless skinless chicken tenders
enough oil to brown chicken in
2 tbsp brown sugar
1 cup water
¼ tsp soy sauce
1-2 tsp ginger
1 garlic clove, chopped
1 tbsp sesame seeds

INSTRUCTIONS
Brown chicken in oil and set aside. Bring brown sugar, water, soy sauce, ginger, garlic and sesame seeds to a boil until slightly thickened. Place chicken in a 9 x 13 pan and cover with teriyaki sauce. Bake at 300 degrees for 20-45 minutes. Serve with rice.

Chicken Pot Pie

From the Kitchen of: Kathy Lowe

INGREDIENTS
3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package peas
4 boneless skinless chicken breasts
1 tsp salt
2-4 pre-made pie crusts
Filling:
1 cup butter, melted
6 tsp chicken bullion (with no MSG)
½ tsp salt
½ tsp pepper
5 ¼ cups water
2 cups milk

INSTRUCTIONS
Cook carrots, potatoes, and onion on stovetop until soft but not mushy. Add peas when vegetables are done. Boil chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done and set aside. For filling: In a large sauce pan combine melted butter, flour, chicken bullion, salt and pepper. Let it cook for a little bit to warm up the flour and then add water and milk. Stir constantly with a wire whisk until thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into pie crusts and fill pie full then top with another crust and cut a slit in the top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden brown.

Chicken Enchiladas

From the Kitchen of: Tiffany Webber (modified from Mom's version!)

INGREDIENTS
1 package boneless skinless chicken breasts
½ tsp salt
1 package corn tortillas
1 can Cream of Mushroom soup (use more if desired)
2 cans Las Palmas Green Chile Sauce (use more if desired)
4-6 cups Kraft Mexican Blend Cheese

INSTRUCTIONS
Boil chicken with salt and shred when cooked thoroughly. Mix soup, 1 can green chile sauce and chicken in a bowl (use more soup and green chile sauce if desired). Pour a little bit of the second can of green chile sauce in the bottom of a 9 x 13 casserole dish (enough to cover the bottom. Fill tortilla with chicken mixture and add a little cheese. Roll up and place in casserole dish. Cover enchiladas with green chile sauce and top with cheese. Cook at 350 for 30-40 minutes. Top with sour cream, salsa, tomatoes, and lettuce!

Chicken Crescent Rolls

From the Kitchen of: Tiffany Webber

INGREDIENTS
2 packages crescent rolls
1 – 8 oz package cream cheese
2 tsp lemon juice
1 package boneless skinless chicken breasts (can also use canned chicken-it's a lot easier!)
1 can Cream of Chicken or Cream of Mushroom soup
salt and pepper to taste
½ cup butter melted
1-2 cups crushed Corn Flakes

INSTRUCTIONS
Preheat oven to 350 degrees. Boil chicken until done (about an hour) and shred meat. Mix cream cheese with lemon juice, salt and pepper and shredded chicken. Place mixture in crescent rolls and roll each one up. Dip in melted butter and roll in Corn Flakes. Place on greased cookie sheet and bake at 350 for 20-25 minutes. Heat one can of chicken or mushroom soup and 1 can of milk on stove top. Use soup for sauce on top of rolls when done.

Cheesy Potato Soup

From the Kitchen of: Lynn Dahlberg
Submitted by: Tiffany Webber

INGREDIENTS
4 medium potatoes, diced
1 large onion-, chopped
1 qt water
¼ cup butter
3 tbsp flour
½ cup milk
1 ½ cups sharp cheddar cheese, shredded
1 tsp salt
¼ tsp season salt
¼ tsp paprika
ground pepper, chives and bacon (if desired)


INSTRUCTIONS
Bring potatoes, onion and water to a boil. Reduce heat and simmer till tender about 20 minutes. In skillet, melt butter, add flour and stir till bubbly. Remove from hat. Add milk and return to heat. Stir until thickened. Add cheese and seasonings. Serve with chives, bacon and breadsticks!

Cheesecake Brownies

From the Kitchen of: Tiffany Webber

INGREDIENTS
1 store bought brownie mix
2 packages 8 oz cream cheese
¾ cups sugar
1 tsp vanilla
1 egg

INSTRUCTIONS
Preheat oven to 350 degrees. Make brownie mix as directed on box. Put all but 1 cup into a greased 9x12 pan. Beat cream cheese until creamy. Beat in sugar. Add egg and vanilla till smooth. Spread cream cheese mixture over brownie mix already in pan. Add last cup of brownie mix on top of cream cheese mixture. Swirl with a knife. Bake at 350 for 45 min to 1hr 15 min depending on type of pan used. Check often.

Buttermilk Brownies

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cup water
1 cup butter
1/3 cup cocoa
2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
2 eggs
½ cup buttermilk
1 ½ tsp vanilla
Frosting
¼ cup butter
3 tbsp cocoa
1/3 cup buttermilk
2 ¼ cups powdered sugar
½ tsp vanilla
1/3 cup chopped nuts (optional)

INSTRUCTIONS
Preheat oven to 350 degrees. Bring water, butter, and cocoa to a boil stirring constantly. Remove from heat and set aside. Mix flour, sugar, soda, and salt in a large bowl. Stir in eggs, buttermilk and vanilla. Add cocoa mixture and mix until well blended. Pour into greased 15 ½ x 10 ½ x 1 inch baking pan. Bake at 350 for 30 minutes. Frosting: Just before brownies are done, heat butter, cocoa and buttermilk on stovetop (or microwave) until warm and soft. Mix in powdered sugar, vanilla and nuts. Frost brownies when still warm.

Brownies With Marshmallow Topping

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cubes butter, melted
4 eggs
2 tsp vanilla
1/3 cup cocoa
2 cups sugar
1 ½ cups flour
¼ tsp salt
1 ½ cups nuts
1 package marshmallows
Icing
1 cube butter, melted
¼ cup cocoa
1/3 cup canned milk
1 tsp vanilla

INSTRUCTIONS
Preheat oven to 350 degrees. Mix together butter, eggs, and vanilla in large bowl. Add cocoa, sugar, flour and salt until well blended. Mix in nuts. Bake at 350 for 25 minutes. Take brownies out of oven and pour a package of marshmallows on top and put back in oven until melted. Let Brownies cool. Icing: Mix butter, cocoa, canned milk and vanilla till well blended. Frost brownies and enjoy!!

Broccoli Soup

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 chopped onion
1 bunch broccoli, cut up into bite sized pieces
1 bunch cauliflower, cut up into bite sized pieces
1-2 tbsp all purpose SPIKE (original)
1 cup butter
1 cup flour
¼ tsp pepper
8 cups milk
2 cups medium cheddar cheese, shredded

INSTRUCTIONS
Cook onion, broccoli and cauliflower until tender and sprinkle with SPIKE. While vegetables are cooking make the soup part. In a large saucepan, melt butter and mix with flour and pepper (no salt because of the SPIKE). Add milk slowly and stir constantly until thickened. Add cheese. Empty water from broccoli and pour mixture into soup.

Blackened Catfish

From the Kitchen of: Kathy Lowe

INGREDIENTS
¾ tsp pepper
½ tsp thyme
1 tbsp paprika
1 tsp garlic salt
1 tsp onion salt
½ tsp oregano
2 ½ tsp salt
1 tsp cayenne or red pepper

INSTRUCTIONS
Combine ingredients and cover catfish filets with mixture. Cook 2-3 minutes on each side of the filet. You can double or triple this recipe for several catfish filets. Taste best when fried and served with ranch dressing for dipping!

Black Bean Salsa

From the Kitchen of: Kathy Lowe

INGREDIENTS
2 cups black beans, drained
3 tbsp olive oil
4 tbsp fresh lime juice
½ cup corn
2 medium avocados, diced
½ green pepper, diced
½ purple or red onion, diced
1 tsp ground cumin
½ cup cilantro, chopped

INSTRUCTIONS
Combine all ingredients and serve with corn chips.

Beef Stroganoff

From the Kitchen of: Tiffany Webber (modified from Mom's version!)

INGREDIENTS
1 lb hamburger meat (you can also use ground turkey)
salt and pepper to taste
1 medium onion, chopped
1 package fresh mushrooms (can also use 1 large or 2 small cans)
1 can Cream of Mushroom Soup
1 pint sour cream

INSTRUCTION
In a large skillet cook hamburger meat. Salt and pepper meat to taste. When meat is almost browned add mushrooms and onions and cook till onions look glassy and meat is fully browned. Add Cream of Mushroom Soup and Sour Cream. Cook till warm. Tastes great on top of potatoes, rice or egg noodles.

7 Layer Bean Dip

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 can original bean dip
2-3 avocados
1 tsp lemon juice
½ tsp garlic powder
1 pint sour cream
1 package taco seasoning
1 ½ cups shredded cheddar cheese
1 can chopped olives
1-2 tomatoes, chopped
1 bunch green onions, chopped

INSTRUCTIONS
Spread bean dip onto plate. In a bowl smash avocados and add lemon juice and garlic powder. Then spread over bean dip. In a separate bowl mix sour cream with taco seasoning and spread mixture on top of avocado layer. Top with shredded cheese, olives, tomatoes, and onions in that order. Serve with corn chips. I like Tostitos best!

Aunt Shelly's Strawberry Pie

From the Kitchen of: Shelly Keisel

INGREDIENTS
Crust:
1 ¼ cups flour
2 tbsp sugar
¼ tsp salt
½ cup oil
2 tbsp milk
Filling:
1 Package fresh strawberries, cut up
Glaze:
1 cup sugar
3 tbsp cornstarch
1 cup boiling water
4 tbsp strawberry jell-o

INSTRUCTIONS
Mix together ingredients for crust and press in pie pan. Bake at 350 for 20-25 minutes. Fill shell with strawberries. Boil sugar, cornstarch and water in saucepan and add strawberry jell-o. Pour cooled glaze over top of strawberries.

Aunt Sandy's Chocolate Chip Cookies

From the Kitchen of: Sandy Lowe

INGREDIENTS
1 lb butter
1 lb dark brown sugar
2 cups white sugar
4 eggs
2 tsp vanilla
6 cups flour
1 tsp salt
2 bags of 12 oz chocolate chips
1-2 cups walnuts or pecans (optional)

INSTRUCTIONS
Preheat oven to 350 degrees. Combine butter, sugar, eggs, vanilla, flour and salt in large bowl until well blended. Mix in chocolate chips and nuts. Place on greased cookie sheet. Bake at 350 for 10 minutes.

Armenian Pilaf

From the Kitchen of: Kathy Lowe

INGREDIENTS
1 cube butter
2 cups rice
4 bundles coiled vermicelli
2 tsp salt
4 tsp chicken bullion (without MSG)

INSTRUCTIONS
Combine all ingredients but water in larges saucepan until good and brown. Turn heat down and slowly pour water into mixture. Heat covered on low for 20-30 minutes. Do not remove lid until ready to serve.