Fall Treats!

pumpkin crunch
(katie finley)

1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 teaspoon salt
1 cup pecans
1 cup melted butter
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl, pour into pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle with melted butter. Bake for 50 - 55 minutes or until golden brown. Cool completely and serve with whipped topping.
**Refrigerate leftovers...if you have any!!!

Sausage and Cheese Dip
(Lindsey Slagley)

1 pound ground hot pork sausage
1 (10 oz) can diced tomatoes and green chiles
8 oz cream cheese, softened
3/4 cup (3 oz) shredded sharp cheddar cheese

Brown sausage in skillet til crumbles and is no longer pink, drain well.
Drain tomatoes and green chiles, reserving 1/4 cup liquid.
Stir together sausage, tomatoes and green chiles, reserved liquid, and cream cheese. Spoon into a 1 quart baking dish. Sprinkle with shredded cheddar cheese. Bake at 350 for 20 to 25 minutes, until bubbly. Serve with corn chips.

Our Favorite Dips

Pineapple Cream Cheese Dip-Jamie Booth

8oz. cream cheese, softened
1 sm. pkg. vanilla pudding mix
8oz. cool whip
1(20oz.) can crushed pineapple

Mix all ingredients until well blended. Serve with graham crackers(and/or pretzels). Also, delicious on angel food cake. Cut angel food cake in half horizontally and spoon dip into the middle. Dollop on top as well, like icing and you instantly have dessert!


Cheesy Taco Dip- Lindsey Slagley

8 oz cream cheese, softened
2 cups shredded cheddar cheese (you can also use Mexican cheese)
1/4 cup sour cream
1 package taco seasoning (you can use less if you want)
Optional- add a small can of bean dip (the refried bean dip in the tortilla chip section)

Bake on 350 for 20-30 minutes
Serve with tortilla chips or Fritos scoops, you can also top with cheese before cooking if you want.


Mexican Dip Bowls - Katie Compton

(sorry - sounds similar to Lindseys!)

-fill a 12inch round baking dish with 2 cans refried beans
-in a separate bowl, mix 8oz cream cheese - 16oz sour cream - 1 clove garlic - 1 package taco seasoning, then smooth mixture in dish over beans
-layer tostitos creamy salsa on top, then sprinkle with cheese
-bake on 350 until cheese melts
-spoon mixture into tostitos scoops then top with a dollop of salsa

enjoy!


cream cheese spread...
8 oz. block of cream cheese
1 jar of red pepper jelly (you may use hot pepper jelly, jalepeno etc... i got the red pepper jelly at tria but you can find at western etc.)
wheat thins

place block of cream cheese on serving platter. spread jelly over cream cheese. serve with wheat thins - yummy and very easy!

Hot Onion Dip --Courtney
12 to 16 oz. frozed chopped onions (3-4 cups, or approx. 1 bag)
24 ounces cream cheese, softened
2 cups grated Parmesean cheese
1/2 cup mayo
Corn chips or assorted crackers

Thaw onions. Roll them in paper towels and squeeze to remove excess water. Preheat oven to 425 degrees. Stir all ingredients until well combined. Pour into a 2 quart, shallow dish, and bake for approx. 15 minutes or until golden. Serve with chips or crackers.

Dinner Time Favorites!!!

Jack-Pots (by gigner)
Spray muffin tin and stretch out can biscuits to fit into tin.
fill "biscuit cup" with Lloyds' shredded pork
top with shredded cheddar cheese.
I serve this with sweet potatoes ( you can also use frozen sweet potatoes fries) and Bushes baked beans

Semi-homemade Jambalaya( by Jamie Booth)

1 box Zatarain's Jambalaya Mix
1/2 cup each bell pepper, onion, and celery-chopped
1 pound chicken and sausage(I like to use deboned rotisserie chicken and turkey sausage)
Tony Chachere's creole seasoning, to taste

Follow stovetop cooking instructions on box, adding vegs with the meat. Sprinkle Tony's in last 5 minutes of cooking. This is very semi-homemade!

Hamburger Noodle Bake
-Courtney Passarella

1 pound ground beef
1 clove of garlic pressed ( i use minced)
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
2 (8 oz.) cans of tomato sauce
1 (5 oz.) pkg. of wide egg noodles
1 (8 oz.) carton sour cream
1 (3 oz.) cream cheese
6 green onions, chopped
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brown meat in skillet, drain fat. add next 5 ingredients; cover and simmer for 15-20 minutes. Cook noodles according to pkg. directions; drain. Combine sour cream, cream cheese, and green onions. Grease a 2 quart casserole. Layer with 1/2 the noodles, 1/2 the sour cream mixture, then 1/2 the meat; repeat. Sprinkle shredded cheese on top. Bake for 30 minutes or until bubbly. Freezes well, but don't add cheese until ready to bake.

I usually serve this with a green salad and french bread.


Red Pepper and Sausage Baked Ziti
-Katie Compton

-prepare one box of ziti pasta according to directions
-saute 1 sliced red pepper with olive oil, salt, and pepper
-brown 1 pound of sausage
-in pasta pot, mix pasta, sausage, red pepper, 1 jar classico spicy red pepper marinara, 1 jar classico roasted red pepper alfredo sauce
-grease casserole dish and transfer mixture
-top with parmesan
-bake at 350 for about 30 minutes

(SO easy - and even campbell loves it! she says "mmmm....picey! (spicy)" haha)

I usually do this with a salad - here is a recipe for grilled ceasar salad that i haven't tried yet, but can't wait to!

dressing:
-2 garlic cloves
-3 T lemon juice
-1 T dijon mustard
-3/4 cup plus 3T olive oil
-1/2 cup parmesan

*combine all ingredients other than oil in food processor, then add in oil slowly

-slice romaine hearts in 1/2 lengthwise
-drizzle with 3T olive oil, salt and pepper
-grill on medium, about 2 minutes per side
-drizzle with dressing and serve

Enjoy! see y'all tomorrow...

Chicken Spaghetti
(katie finley)

4 chicken breast, boiled and cubed
1/2 lb spaghetti
1 lg. onion, diced (i just use some onion poweder)
1 c. chopped celery (i just use some celery salt)
6 Tbsp. butter
8 oz. can mushrooms, sliced
6 Tbsp. flour
1 quart (32 oz.) chicken broth
1 Tbsp. Lawrys seasoning salt
1/2 lb. grated cheddar cheese

cook spaghetti according to package. brown onion and celery in butter. add mushrooms. add flour and mix vigorously. add chicken broth slowly, stirring constantly to make a thin gravy. add lawrys, cheese chicken and spaghetti. grease a 3 quart casserole dish then add your spaghetti mixture. bake at 350 for 45 mins-1 hour.

this freezes well too!

i serve with salad and bread...

a few other dinner time favs from the finley's that are very very easy...
1. rotisserie chicken, pasta with pesto sauce (i buy pesto in the container and just mix it with whole wheat noodles) and a salad... a quick and easy meal!
2. salmon (we buy frozen salmon at sams). i thaw two salmon filets. marinade in soy sauce and a little garlic salt and a couple dashes of worsch. sauce. line a small rimmed cookie sheet with foil and bake at 400 degrees 7 minutes, then flip and bake 7 more minutes. i usually serve with garlic mashed potatoes and snapped green beans. oh, and rolls of course!
3. pork tenderloin (i marinade in teryaki sauce and lemon pepper). bake according to package directions. i usually serve with roasted red potatoes and baked carrots or green beans!

Mexican Chicken Casserole
(Lindsey Slagley)

4 chicken breasts (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
1 (10 oz) can of rotel, drained
1 package flour tortillas
2 cups shredded cheddar cheese

Mix soups, rotel and chicken pieces in large bowl, then layer chicken mixture, tortillas, chicken mix, tortillas, etc. and end with chicken mixture. Then top with cheddar cheese and bake at 350 for 30 minutes.

This is great with a big salad, or with chips and salsa/cheese dip. I buy the 15 ounce can of Publix brand rotel and use the leftover 5 oz. to make velveeta-rotel cheese dip!

Chocolate Recipes

Rocky Road Drop Candies - Jamie Booth

9 ounces (1.25 cups) dark chocolate, chopped
2 cups miniature marshmallows
1/2 cup chopped, toasted walnuts

Prepare a cookie sheet by covering it with aluminum foil or parchment. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.
Add in the walnuts and marshmallows, stirring until they are completely covered with chocolate. Drop by teaspoonfuls on the cookie sheet, and chill in the refrigerator until set.

Cream Cheese Tarts with Chocolate Chips - Robin Peterson

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling (I used chocolate chips)

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.

apple dip

mix the following ingredients:
1, 8 oz. block of cream cheese
1/2 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
stir in half a bag of Heath bits, chill and serve with granny smith apples!!!

**its best to make this a day ahead and let it "set" overnight.

Slow Cooker Hot Fudge Cake - Katie Compton

1 cup packed brown sugar
1 cup flour
3 T unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 T melted butter
1/2 tsp vanilla
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cup boiling water

-mix together 1 cup brown sugar, flour, 3 T cocoa, baking powder and salt
-stir in milk, butter, and vanilla and spread on bottom of slow cooker
-mix 3/4 cup brown sugar, and 1/4 cup cocoa then sprinkle over mixture in slow cooker
-pour in boiling water, do not stir
-cover and cook on high 2-3 hours or until toothpick comes out clean
-serve with cool whip or ice cream

Chocolate Sheet Cake- Lindsey Slagley
1/2 cup butter, softened
1 cup sugar
4 eggs
1 cup flour
16 oz chocolate syrup
1 tsp vanilla
1/2 cup chopped nuts (optional)

Frosting:
1/2 cup sugar
6 Tbsp butter
6 Tbsp milk
1 cup semi-sweet chocolate chips

Cream the butter and sugar. Add eggs, one at a time, mixing after each addition. Add flour, chocolate syrup, vanilla and nuts. Pour into greased and floured jellyroll pan, bake at 350 for 15-20 minutes.
To prepare frosting, place sugar, butter, and milk in medium saucepan. Bring to a slow boil, and boil for 30 seconds. Add chocolate chips, stir until smooth. Remove from heat and pour immediately over cake. Frosting seems thin, but sets well.

puppy chow (katie finley)

½ box of Crispix Cereal
2 cups semi sweet chocolate chips
½ cup peanut butter
3 cups powdered sugar

Melt chocolate chips and peanut butter on stovetop over medium/lo. Place cereal in large Ziploc bag. Pour melted chocolate mixture over cereal. Close back and shake until cereal is well coated. Pour powdered sugar over coated cereal and shake to cover cereal. Enjoy!!!

summer salads...

pinky salad
(katie finley)

16 oz. cool whip, thawed
10 oz. bag miniature marshmallows
14 oz. eagle brand condensed milk
21 oz. can cherry pie filling
20 oz. can pineapple tidbits, drained

mix all ingredients together and serve cold. can be refrigerated. enjoy!
(this is great for showers and parties served in fancy glasses... goblets or martini glasses... looks really cute)


Bow Tie Pasta Toss- similar to Tazikis Friday special
(Lindsey Slagley)

8 oz. Uncooked bow tie pasta
3/4 tsp. Salt, divided
1 C. grape tomatoes, cut in half
1 (2.25 oz.) can sliced black olives, drained(optional)- I leave these out
1 T. finely chopped sweet onion
3 T. olive oil
3 T. balsamic vinegar
1 garlic clove, pressed
1 tsp. Chopped fresh oregano
1/2 (4 oz.) package crumbled feta cheese

Prepare pasta according to package directions, adding1/2 tsp. Salt to the water. Drain well. Place pasta in a large bowl, and stir in tomatoes, olives and onion. Whisk together olive oil, next 3 ingredients and remaining 1/4 tsp. Salt. Add to pasta mixture,tossing to coat. Stir in feta.

Tips: This pasta can be prepared earlier in the day or the day before and may be eaten warm or cold. Use whatever kind of tomatoes you prefer. You can use 4-5 Romatomatoes and slice them very thin. I also throw in more feta and onion than it calls for. Just add more of whatever you like—you can’t mess this up. For extra fast preparation, substitute 6 T. balsamic vinaigrette for the olive oil mixture.

breads

Cheddar Bay Biscuits like Red Lobster's
Serves: 8 Prep. Time: 0:15
2 cups Bisquick baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powderparsley flakes - as needed

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
-by ginger


pumpkin bread
(katie finley)

2 2/3 cups Flour
3 cups Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
2 tsp. Baking Soda
½ tsp. Salt
Combine dry ingredients in bowl and push to the side, making a well for liquid ingredients.

1 can Pumpkin
4 Eggs
1 ½ cups water
1 cup Oil
½ cup Nuts (optional)
Add liquid ingredients and mix well. Stir in nuts (if desired).
Bake at 325 degrees for 1 hour in 3 greased loaf pans. Fill the loaf pans 2/3 full.

Cheesy Beer Bread
(Lindsey Slagley)
4 cups bisquick
1 cup shredded sharp cheddar
1/2 cup grated parmesan
3 Tbsp sugar
1 (12 oz) can beer
1/4 cup butter, melted
1 egg, beaten

Preheat oven to 400. Combine bisquick, both cheeses and sugar in a bowl. Add beer and butter and stir until combined. Spoon batter into a greased and floured 5x9 loaf pan or muffin cups (makes 18 muffins). Brush with the egg. Bake 15-20 min or until golden brown. (10-15 min. for muffins).

I was going to make Amish bread, but I can't post the recipe since it is from a starter, so I will just bring the bags for everyone with the instructions... yummy!

Pumpkin Roll (considered a bread on the website!)

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• ICING:
  
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with wax paper.
   
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly on cookie sheet.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Casseroles

Hot Chicken Salad

2 cups cooked chopped chicken
1 can chopped water chestnuts
3/4 cup mayonaise
3/4 cup onion (I leave this out)
3/4 cup celery
1/2 cup almonds
1 can cream of mushroom soup
1 cup cooked rice

Saute onions and celery
Mix all ingredients together and pour into casserole dish
Crush Ritz crackers and sprinkle on top
Bake at 375 for 30 minutes


Poppy Seed Chicken

3 cups of cubed chicken that has been boiled
2 cans of cream of chicken soup
1 8 oz container of sour cream

1 ½ sleeves of crushed ritz crackers
1 ½ sticks of melted butter
2 tablespoons of poppy seeds

Preheat oven to 350 degrees. Mix together in large bowl cubed chicken, soup and sour cream. In smaller bowl mix together crushed crackers, melted butter and poppy seeds. Spread ¾ of cracker mixture along bottom of a 9x13 casserole dish. Next, place chicken mixtures. Top with remaining cracker mixture. Bake at 350 degrees for 1 hour. Let cool for 5 minutes before serving.


Chicken Spinach Lasagna

16 lasagna noodles, cooked
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
4 cups diced chicken
4 cups shredded cheddar
2/3 cup finely diced onion
1/2 tsp nutmeg
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
2 cans cream of mushroom
16 oz. sour cream
2/3 cup mayonnaise

Topping: 2 cups grated parmesan
4 Tbsp butter
2 cups chopped pecans

Combine all ingredients in very large bowl. In a large and deep baking dish, layer chicken mixture, noodles, chicken, noodles, chicken. Sprinkle with parmesan cheese. Melt butter in skillet, add chopped pecans to lightly toast. Sprinkle over cheese. Bake for 1 hour at 350 degrees.

Note: This makes a TON and I usually make 1 9x13 dish with an 8x8 and take one to somebody for a baby, etc. But, if you make it pretty light on the chicken mixture part, it will make 2 9x13 pans. This also freezes really well!

Greek Spaghetti

1 to 2 lbs. chicken breasts, boiled and cubed, reserve broth
1 small onion, chopped
1 small green bell pepper, chopped
1/2 stick of butter or margarine
2 cans Rotel tomatoes (can use original or mild--I use original)
1 to 2 cans sliced black olives
1 jar mushrooms
2 cups of grated cheddar cheese
2 1/2 Tbsp. Cavendar's Greek Seasoning
12 oz. spaghetti noodles, cooked

Saute' onion and bell pepper in butter. In a large bowl, combine all ingredients (except for one cup of cheese) and stir well. Stir in spaghetti noodles. Pour into a greased 9X13 baking dish. Top with remaining one cup of cheese, and add 1/2-1 cup chicken broth. Bake at 350 degrees until bubbly.

Crock Pot Recipes...

Party Taco Meat
4 lbs hamburger meat
2 packages taco seasoning
1 can rotel
2 ¼ cups water
Brown hamburger meat. Drain meat in a colander rinsing with hot water. Put meat back in pan and add other ingredients. Bring to a boil. Reduce heat and let simmer awhile.
You may put in a crock pot on low for several hours and serve out of the crock pot!


Crock Pot Beef Tips and Noodles

1 1/2 lbs. lean beef tips
2 cans cream of celery soup
1 can cream of mushroom soup
1 onion, diced ( I use the frozen, already diced onion--about 1/2 the bag)
1 tsp. Paula Dean's House Seasoning (recipe to follow)
1 one pound pkg. wide egg noodles, drained and kept warm

In a 5 quart crock pot, combine beef, soups, onion, and seasoning. Cook on low setting for 8 hours, or until beef is tender. Serve over egg noodles.

House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. Mix together, and store in an airtight container. (I don't make this seasoning. I just add a little of all three ingredients.)

Creamy Crock Pot Chicken
Chicken breasts (4-6)
1 cup white wine
8 oz. cream cheese
1 packet onion soup mix
1 can cream of mushroom soup

Place chicken in bottom of crock pot. In the microwave, warm up cream cheese and soup. Mix well and add all other ingredients. Blend well and pour over the chicken. Cook on low 4-6 hours and serve over rice or noodles.
Note: you can also substitute a packet of dry italian dressing mix (zesty) instead of onion soup, but I have not tried it that way yet.

Chicken & Dumplings

Ingredients

4 chicken breast halves

2 tablespoons butter

2 cans cream of chicken soup

1 onion finley diced (I used a lot less than a whole onion)

1 pkg (10 oz) refrigerated biscuit dough, torn into pieces

chicken broth

Directions

1. place the chicken, butter, soup and onion in slow cooker and fill with enough chicken broth to cover.

2. cover and cook for 5 to 6 hours on high.  About 30 min before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center. (it took about 1 hr for me, but that is why the dumplings absorbed all the broth, but the dumplings weren't done in 30 min, so i think next time I will use more broth, but cook dumplings 1 hour) 

Desserts

Lemon Chess Squares

First Layer:

1 box Lemon Supreme cake mix (Duncan Hines)

1 stick butter (melted)

1 egg, beaten

Mix well and press into a 9x13 pan.

Second Layer:

1 box confectioners sugar (reserve 1/2 cup)

1 stick soft butter

1 pkg (8 oz) cream cheese, softened

2 eggs, beaten

Mix very well and spread over first layer. You can sprinkle with pecans, but I don't like to. Bake at 350 for 30 minutes. Let cool completely and sprinkle with the reserved 1/2 cup powdered sugar.Cut into squares.

Lava Bars

1 box yellow cake mix

1 stick butter (melted)

1 egg

1 cup chopped pecans

* Mix together and press into bottom of 13 x 9 pan

8 oz. cream cheese

2 eggs

1 Tbsp. cocoa powder

1 tsp. vanilla

1 box powdered sugar

* Mix together and pour on top of bottom mixture

* Bake at 325 degrees for 45-50 minutes

* Sprinkle with powdered sugar

Soft and Chewy Chocolate- Peanut Butter Cookies

1 pkg. devil's food cake mix

4 oz (1/2 package) of cream cheese

1/2 cup peanut butter

1 egg

* Preheat oven to 375

* Mix together all ingredients

* Beat with electric mixer on low for 2 minutes, then high for 2 minutes

* Shape into 1 inch balls and place on baking sheets

* Flatten each ball with fork, making criss-cross pattern

* Sprinkle with sugar

* Bake 7-8 minutes

* Cool on wire rack completely

Sopapilla Cheesecake

11/2 cup of sugar

1 tsp cinnamon
1 stick of butter
1 tsp vanilla

2 (8oz) containor of cream cheese

2 cans of cresaent rolls

Mix 1/2 cup of sugar with 1tsp of cinnamon and set aside.Melt butter and set aside.Whip cream chesse,vanilla, and 1 cup of sugar togheter until lightly fluffy.Spray 9x13 pan.Place one can of rolls on bottom of pan. Spread cream cheese mixture over rolls.Place second can of rolls on top on mixture. Sprinkle sugar on top .Pour butter over the top.Bake thirty minutes at 350

Carmel Brownies
1 package German Chocolate Cake Mix (betty crocker brand)
1 stick Parkay
1 Tbsp. Water
1 small can Evaporated Milk
1 12 oz. Package of chocolate chips
1 package caramels
½ cup Pecans (toasted – bake at 350 for 10 minutes with a little bit of butter)

Preheat oven to 350 degrees. Melt parkay. In bowl, mix Parkay, water and 1/3 cup of the evaporated milk. Spray well a 9 by 13 pan with Pam. Use ½ of the batter and pour into the pan. Bake for 6 minutes. Take pan out of the oven and sprinkle chocolate chips and pecans (optional) on top. Melt bag of caramels with ½ cup of the evaporated milk in microwave, stirring occasionally. Drizzle caramel mixture on top of chocolate chips and pecans. Top with remainder of cake batter. Bake for 20 minutes. Let cool…

Buckeye Candy

2 cups creamy peanut butter (not all natural)
1/4 cup (1/2 stick) butter or margarine, softened
3 3/4 cup (16 oz box) powdered sugar
2 cups (12 oz pkg) semi sweet chocolate morsels
2 Tablespoons vegetable shortening

-line baking sheets with wax paper
-beat peanut butter and butter in larger mixer bowl until creamy
-beat in powdered sugar until mix holds together and is moistened
-shape into 1 inch balls, freeze on baking sheet for 1 hour

-melt morsels and shortening in medium, uncovered microwavable bowl on high for 1 minute, then stir
-in necessary, microwave additional 10 second intervals, stirring until melted

-dip peanut butter centers into melted chocolate using a toothpick, leaving a small portion uncovered
-shake off excess chocolate and scrape bottom of candy on side of bowl
-return to baking sheets and refrigerate until chocolate is set
-store in covered container in the refrigerator

Banana Liqueur Cake

½ cup chopped pecans
1 pkg. Duncan Hines Butter Gold Cake Mix
1 small package banana cream pudding.
½ cup banana liqueur
½ cup water
½ cup Wesson oil
4 eggs

Glaze
1 cup sugar
1 stick butter
¼ cup banana liqueur
¼ cup water
mix and boil 4-5 minutes
(5 minutes makes it crunchy)

Cake
Grease and flour bundt pan. Sprinkle chopped pecans in bottom of pan. Mix the cake ingredients about two minutes. Pour cake over nuts. Bake 325 degrees for 50-60 minutes. While cake is still in the pan (cooked and hot) punch holes all the way around and pour glaze (i use wooden spoon to punch holes in bottom). While still hot, turn cake out on plate. Punch holes on topside and pour rest of glaze on.

Strawberry Cake

1 angel food cake, made with boxed mix or store bought cake
1 can condensed milk
¼ cup lemon juice
1 10 oz. box of frozen strawberries
1 lg. container of Cool Whip, thawed
Fresh strawberries for garnish, optional

Thaw strawberries, set aside. Mix together the condensed milk and lemon juice, set aside. Slice cake into 3 layers. Place bottom layer on cake plate, and spread/pour milk mixture on top. Then add a layer of thawed strawberries. Place next layer of cake on top, and repeat with milk and strawberries. Place top layer of cake on top of that and pour remaining milk mixture on top. Ice entire cake with Cool Whip, and garnish the top with fresh strawberries.

Best if made a day ahead. Refrigerate uncovered. Enjoy!

Upcoming Dates

Here are the upcoming recipe club dates:

April 15- Robin- desserts (bring toys for the little ones, since we don't have any)

April 29- Jamie- Crock pot

May 13- Courtney-I'm thinking casseroles???

May 27- Katie

June 10 - Ginger - Summer Salads

June 24 - Ginger- Favorite cook-out foods ( We will fire up the grill, girls)

Appetizers

Thanks to Katie for hosting our first recipe club! Here are the recipes from today:

Crunchy Pineapple Cheese Dip
1 8 oz . can pineapple tidbits
2 8 oz. pkg. cream cheese, softened
1 8 oz. can water chestnuts, drained and diced
3 Tbsp. minced chives (if using dried, use less)
1 tsp. seasoned salt
1/4 tsp. pepper
1 cup chopped pecans
Fresh parsley for garnish, optional

Drain pineapple, reserve 1 Tbsp of juice. Combine pineapple, water chestnuts, chives, salt, pepper, and pecans with a fork. Stir in reserved pineapple juice. Mix well. Cover and chill. Serve with crackers.

Ham Puffs
1 pkg. (2.5 oz.) ham or smoked turkey chopped
2 Tbsp. finely chopped onion
1/2 cup shredded swiss or cheddar
1 egg
1 Tbsp. snipped fresh parsley
1 1/2 tsp. dijon mustard
1/8 tsp. black pepper
1 pkg. cresent rolls

Preheat oven to 350. Spray muffin tin with pam. Put all ingredients in bowl and stir well. Unroll crescent dough and press into one large rectangle. Using pizza cutter, cut into 12 squares. Press one square into each muffin cup, letting corners hang out. Fill each cup with small amount of ham mixture. Bake 12-14 minutes until puffs are golden brown. Serve immediately.

Hot Bacon and Swiss Dip
1 8 oz. pkg. cream cheese softened
1/2 cup mayonaise
1 cup grated swiss cheese
2 Tbsp. chopped green onions (I leave them out)
8 slices bacon, cooked and crumbled

Soften cream cheese in a mixing bowl. Add mayonaise, swiss cheese, bacon, and green onions. Mix well. Transfer to baking dish. Bake at 350 for 15-20 minutes or until bubbly. Serve with ritz crackers.

Spinach Artichoke Dip
10 oz. pkg. frozen spinach
14 oz. can quartered artichoke hearts
5.5 oz. container of chive and onion cream cheese
1 cup shredded parmesan cheese
8 oz. sour cream

Cook spinach according to package directions, drain well. Stir together spinach and all other ingredients. Spoon into baking dish. Bake at 400 for 20 minutes. Serve with crackers or chips.

pictures of the kids at the first recipe club...