Comfort Food

Chicken Cheese Casserole

2 Chicken Breasts , cooked & diced
Brocolli, Cauliflower & Carrots, about 4 cups (steamed)

Sauce:
8 oz. Velveeta Cheese
1 can Cream of Mushroom Soup
Big Scoop of Sour Cream
1 cube of Margarine


Combine into 9x13 casserole pan. Bake @ 350 for 1/2 hour. Serve over rice.


**We love this. It's so easy & I usually already have all the stuff in the pantry. I use whatever veggies I have in the freezer. 1111

Shrimp Dip
Kim Lambert


1 Block of Cream Cheese
1 Container of Sour Cheese
1 Can Broken Shrimp, (chopped)
Onion, grated (to taste)
Garlic Salt, (just a pinch or so)

Combine & enjoy with Ruffles potato chips!


**This is one of our favorites!! I know it's not the most precise recipe, but it is so so good! We serve it at most family get togethers now! Yumm!!


English Toffee
Aunt Jan


3/4 Cup Butter (NOT margarine)
1 Cup Sugar
1 1/4 tsp Salt
5 Tbls. Water
1 1/2 Cups Slivered Almonds
2 1/2 Milk Chocolate Hershey Bars

Melt butter, add sugar, salt & water. Stir until sugar dissolves. Cook to hard crack stage, or until 310* on Candy Thermometer. Stir Constantly. Srinkle 1/2 of the nuts in bottom of a greased 8x8. Pour in toffee mixture & put chocolate bars on top, spread around when melted & sprinkle with the rest of almonds. Do not double this recipe!

** Scott's Aunt Jan makes this & we all LOVE it! I've never actually tried making it myself until tonight. & actually Scott made it. It's still setting up, but it looks great!! Enjoy!!

Slow Cooker Mashed Potatoes
Alyson Markham


1 Package of Cream Cheese
1/2 Cup Sour Cream
1/4 Cup Butter
1 Envelope Ranch Salad Dressing Mix
1 tsp. dried Parsley Flakes
6 Cups warm Mashed Potatoes


In a bowl combine the cream cheese, sour cream, butter, salad dressing mix & parsley. Stir in Potatoes. Transfer to a slow cooker to keep warm. Cover & cook on low for 2 - 4 hours.


*I LOVED these! I did them for Thanksgiving!! However for Thanksiving I did not use the Ranch mix. These were so fabulous, it was so so nice to have the potatoes done (& insanely creamy & yummy) & just warming in the crockpot. It's always so hectic to get the potatoes done the last few minutes so they are still warm. This was SO great!! & yummmmm! They were a huge hit!!

Traditional Treats!

The Best Oatmeal Butterscotch Cookies
Kate Alger

3/4 Cup Butter
3/4 Cup Sugar
3/4 Cup Brown Sugar, packed
2 Eggs
1 tsp. Vanilla
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
2 Cups Flour
1 tsp. Baking Soda
3 Cups Oats
2 Cups Butterscotch Chips

Cream butter, sugars, & eggs. Add Dry ingredients.
Bake 8-10 minutes @ 375


Home Made Oreos
Jenny Humes

1 1/2 Cups Oil
4 Eggs
2 Boxes Devils Food Cake Mix

Mix together & roll into balls. Bake @ 350 for 8-9 minutes.

Filling:
8 oz. Cream Cheese
1/2 Cube Margarine
3 Cups Powdered Sugar

Mix together & put in between two cookies to make oreos! YUM!!

**You can also be lazy & use cream cheese pre made frosting! So easy!! Yum!!

EZ Chocolate Balls
Mel Judd
1 - 8 oz pkg. Cool Whip - room temp
1 - 6 oz. Cream Cheese - room temp
1 lb. Chocolate Bars

Melt chocolate in double boiler-(do not cook, just heat slowly)
Beat in Cream Cheese & Cool Whip. Drop by spoonfuls into really finely bledded Vanilla Wafers (about 30 or so) Set on wax paper to set up.
Store in Fridge

EASY Pumpkin Cookies
Lyndsey Russell

1 Spice Cake Mix
1 Yellow Cake Mix
1 Large can of Pumpkin Pie Filling
1 Bag of Milk Chocolate Chips
1/2 Bag of Semi-Sweet Chocolate Chips

Mix all together & Bake for 15 minutes @ 350.

Yum!!

Autumn Cheesecake
Andrea Sumers


Ingredients:
1 Cup Graham Cracker Crumbs
1/2 Cup Pecans, finely chopped
3 Tbls. Sugar
1/2 tsp. Ground Cinnamon
1/4 Butter, unsalted & melted

2 (8 oz.) pkg. Cream Cheese, softened
1/2 Cup Sugar
2 Eggs
1/2 tsp. Vanilla extract

4 Cups Apples - peeled, cored & thinly sliced
1/3 Cup Sugar
1/2 tsp. Ground Cinnamon
1/4 Pecans, chopped

Directions:
1.) Preheat oven to 350 degrees. In a large bowl, stir together the graham cracker crumbs, 1/2 Cup finely chopped pecans, 3 Tbls. sugar, 1/2 tsp. cinnamon & melted butter; press into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
2.) In a large bowl, combine cream cheese & 1/2 Cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
3.) In a small bowl, stir together 1/3 Cup sugar & 1/2 tsp. cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer & sprinkle with 1/4 Cup chopped pecans.
4.) Bake in preheated oven for 60 - 70 minutes. With a knife loosen from rim of pan. Let cool, then remove the rim of pan. Chill before serving.

**Andrea got this recipe from allrecipes.com a few years ago. Her mom called & requested that she make this for Thanksgiving. It looks great!
Andrea is not a huge pecan fan & actually omitted them once, but decided she liked it better with them in!
Sounds yummy!!

Fresh Apple Cake
HotMama's House


Pare Apples & dice to make 4 Cups. Pour 2 Cups sugar over apples in large bowl & add 2 beaten eggs. Let stand for 1 hour.

Then add the following ingredients, mixing well:
1/2 Cup Oil
2 Cup Flour
2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
2 tsp. Vanilla
1 Cup Walnuts, chopped

Bake @ 350 for 45 minutes in greased & floured 13x9x2 inch pan.

It's even better served with Butter Sauce
1 Cube Butter (1/2 Cup)
1/2 Cup Sugar
1/2 Cup cold water
1 heaping Tbls. Cornstarch

In a saucepan, melt butter, add sugar, mix together water & cornstarch, then add to butter/sugar. Bring to a boil, stirring occasionally, boil 1 minute. Pour over each piece of Apple Cake as it is served.

Grandma's Stuffing
Rebecca Pierce


1 lb. Sausage, crumbled
1 Small Onion, chopped (about 1 Cup)
3-4 Stalks Celery, chopped (about 1 Cup)
8 or so, Baby Carrots, chopped (about 1 Cup)
1 Bag of Bread Cubes for stuffing
1 Can Cream Soup (I use mushroom)
1 Can Chicken Broth (more or less to desired moisture)
Poultry Seasoning, Salt, Pepper to taste.

Brown sausage, over medium heat, drain reserving 1 Tbls. drippings. In sausage drippings, saute onions, celery & carrot. When onion & celery are transparent, mix all ingredients in very large bowl. Put mixture in glass dish with lid, bake @ 350 for 45 minutes.

**This recipe is from Rebeccas Grandma. She has tweaked it a little over the years, but says this is what she looks forward to the most over the Holidays!


Grandpa Woody's Waffles
Aubrey Hales


1 Egg
1 Cup Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Baking Soda
2 Tbls. Butter or Margarine, melted
1 Cup Buttermilk
2 Tbls. Sugar

This recipe should make four waffles. Scoop proper amount onto waffle iron & cook.

**Aubrey sent me this from our Grandpa Woody. This was a tradition in their house & Grandpa always made them for Aubrey when she was little & would have sleepovers at Grandpa & Grandmas house! How fun! Thanks Aubs!


I'm sorry I didn't get these posted before Thanksgiving. Hopefully they will help ya out over the Christmas Holiday! Enjoy, they all look Fantastic!!!

Alger Thanksgiving Feast

I just thought I would share the few things that we do for Thanksgiving every year. I'm a stickler for tradition when it comes to food!

We of course do:
Turkey
Mashed Potatoes & Gravy
Stuffing
Cranberry Sauce


I also HAVE to have:

Gramma's Green Bean Casserole
(Not the Cream of Mushroom & Onion one)

2 Small Cans or
1 Large Handful of Fresh Mushrooms
1 Medium Onion, chopped
1/2 Cup Margarine
1/4 Cup Flour
1 lb. Jar of Cheese Whiz, or Velveeta
1/4 Cup Milk
1/2 tsp. Salt
1/8 tsp. Tobasco
2 Tbls. Soy Sauce
2 Pkgs. Frozen French Cut Green Beans
1 Can Sliced Water Chestnuts
1 oz. Almonds, slivered

Cook the Green Beans as directed on the pacakge & drain.
Make Sauce:
Saute Mushrooms & Onion in margarine, add Flour & cook until smooth. Add Cheese Whiz, Milk, Salt, Tobasco, & Soy Sauce to mixture. Mix in Green Beans & Water Chestnuts. Place in casserole dish & sprinkle Almonds over top.
Bake @ 350 for 20 minutes.

** I can't have Thanksgiving without this recipe! It's my all time favorite! Just be careful that it's not too hot before you add the flour, or it will separate funny. Add it slow, so it becomes creamy! So so so Good!!! I don't do the Water Chestnuts, I'm just not a huge fan. It's a total preferance thing, it doesn't affect the dish! Yum!!

Pretzel Jello

Crust:
2 2/3 Cup Pretzels, crushed
1 1/2 Sticks Margarine, softened
3 Tbls. Sugar

Mix & press into a 9x13 casserole pan. Bake @ 350 for 10 minutes. Let Cool.

Cream Cheese Filling:
1 - 8 oz. Package Cream Cheese
1 Cup Sugar
8 oz. Cool Whip

Cream together cheese & sugar. Fold in Cool Whip & spread over crust.

Jello:
2 small packages Raspberry Jello
2 - 8 oz. packages frozen Raspberries

Mix jello with 2 Cups boiling water. Add frozen raspberries to jello. Let thicken. When it starts to set up, pour over cream cheese mixture & refrigerate.

**My sister & I both always do this recipe for Thanksgiving! We love it! The only thing you have to be careful of, is to let the jello set up a little. If it's not starting to set up it will run down the sides under the pretzels & the pretzels get mushy. If it's TOO set up, it won't gel right with the rest. Just let it sit, til it's starting to set. Yum!!!! I just CAN'T go with out these two things on Thanksgiving. They are almost as important as the Turkey!!!


I just do the Turkey in an oven bag with onions in with it. We put a little stuffing in the bird, for flavor, but aren't huge on eating that stuffing.

I'm not hugely picky on stuffing. I've been known to just use Stove Top in a pinch. This year I'm just using a recipe I found in a magazine. It's just Pepperidge Farm Stuffing & Swanson Chicken Broth. I hope it's yummy!

For my Mashed Potatoes I just mix in cream cheese, butter & milk in with the potatoes. As far as Gravy I use the drippings from the Turkey & a turkey gravy mix to help out alittle. I thicken it with Corn Starch mixed with a little water. Not too fancy!

This year I'm trying a new roll recipe. I'm getting it from my sister in law & I don't have it yet. But you can do the dough ahead of time, bake the rolls the day before & just warm them up in the microwave for dinner. (I'm trying to do as much ahead of time as possible)

I am a HUGE believer in buying the pies. We have a bakery type sandwhich place here called Kneaders & they make my favorite pies. You just have to order them ahead of time. Fruit & Cream Pies!!

I am a total canned Cranberry Sauce lover. I like to put it on my leftover Turkey Sandwiches too!!

Yum, there you have it The Alger Family Thanksgiving Menu!

I would LOVE to hear all about how you do things at your house. Let me know! or email me at
katealger125@earthlink.net

MONSTER COOKIES!

Best Ever Monster Cookies
Kate Alger

6 Eggs
1 lb. Brown Sugar
1 1/2 tsp. Vanilla
2 Cups Sugar
1/2 lb. Butter
1 lb. Peanut Butter
4 tsp. Soda
9 Cups Oatmeal
1/2 lb. Milk Chocolate Chips
1/2 lb. Plain M & M's
1/4 to 1/2 Cup nuts, chopped (optional)

Cream butter, peanut butter, & sugar. Add eggs & vanilla; beat. Work oatmeal & soda in; stir in nuts, chocolate chips & M & M's. Dough will be stiff & requires a large bowl. Place ice cream scoops of dough on ungreased cookie sheets, flatten gently. Leave some room for spreading. Bake @ 340 - 350 for 9-12 minutes. Remove to cooling racks. Time varies due to oven temperature variations. Cookies will be 6-8 inches in diameter.

**My friend Kristy puts 2 Cups of Flour in too. You just have to try it. I put 1 Cup Flour in & cook one cookie & see how runny it is, & then add a little more until the batter looks good. I NEVER put nuts in. I'm not a nut in my cookie kind of gal. So they are optional & work just fine without!! Yum

These are my FAVORITE!!! & they make a TON so you can share with everyone!! I LOVE LOVE LOVE them & seriously they make a ridiculous amount so you can take them to LOTS of friends! (or just eat a TON, like me) Enjoy!!

I was trying to show you just how huge these are, I don't know that the picture does it justice! These are HUGE & so so yummy!!

Pasta Pasta & More Pasta!

Pesto & Tortellini
Kim Lambert

2 Pkg. Knorr Pesto Sauce
1 Pkg. Cheese Tortellini
1 lb. Chicken Breast, uncooked
1 med. Zucchini
2 med. Carrots

Make sauce according to package directions. Cut vegetables up into bite-sized pieces. Saute' vegetables in 2 Tbls. Olive Oil for 5-7 minutes. Cook chicken in 1 Tbls. Olive Oil until cooked through. Cut up into bite sized pieces. Cook pasta - add all ingredients, stir until all is coated with pesto.


Sour Cream Lasagna
Kate Alger

1 lb. Browned Hamburger, drained
3 (8 oz.) Can Tomato Sauce
1 tsp. Sugar
1 tsp. Salt
1/4 tsp. Pepper
3 Tbls. dried Onions
1 pint Sour Cream
1 (8 oz.) Pkg. Cream Cheese
12 oz. Lasagna
Cheddar Cheese

Combine sauce, sugar, salt, pepper, & onions for sauce. Combine sour cream & cream cheese for filling. Cook lasagna according to package directions. Layer noodles, cheese mixture, & sauce. Top with Cheddar Cheese.
Bake @ 350 for 60 minutes.

** I got this from my sister Kari. It has become a family favorite!!

Baked Spaghetti Pie
Kate Alger

6 oz. Spaghetti
2 Tbls. Margarine
1/3 Cup Parmesan Cheese
2 Eggs, well beaten
1 lrg. Container of Cottage Cheese
1 lb. Ground Beef, browned
1 Bottle favorite Spaghetti Sauce
2 Cup. Mozzarella Cheese

Cook Spaghetti according to package. Combine hot drained spaghetti with margarine, parmesan cheese & eggs to form "crust" on bottom of 9x13 dish. Spread cottage cheese over crust. Put ground beef over cottage cheese & pour sauce over ground beef.
Bake uncovered @ 350 for 20 minutes. Sprinkle with Mozz. & bake for 5 more minutes.

**Another one from my sister Kari. She gave me this years & years ago & it's been a favorite ever since. My kids love it & so does the 'ol husband! Yum!! So crazy easy!!

Award Winning Chili!!!

In September I posted Cecily's Secret Recipe Chili & it has made quite an impression!! Kami, my sister in law, made it for a Chili Cookoff & WON 1st PRIZE!! Way to go Kami & Thanks for the fabulous recipe Cecily!!!

Get Ready for the Holidays!

All Appetizers

Jenny's Cheese Log
Kate Alger

1 Jar Kraft Rocka Blue Cheese
2 Jar Kraft Old English Cheese
2 (8 oz) Blocks Cream Cheese
2 Tbls. Green Onion
1 tsp. Worcestershire Sauce
1/2 tsp. Accent Seasoning
1/2 Cup Parsley

Combine, & form into log. Roll in chopped walnuts, if you desire. Serve with favorite crackers!

** I got this from my Lovely Cousin/Friend Jenny. She is the best! Anyhow, she made this for Thanksgiving & it quickly became a family favorite! So simple & SO GOOD!


Crock Pot Sausage Dip
Kami Alger

1 lb. Cooked Ground Sausage
16 oz. Cream Cheese
1 pint Sour Cream (16 oz)
16 oz. can Mexican Stewed Tomatoes (pureed)
1 med. Onion, finely chopped
2 cloves, Garlic, minced
3 Cup Shredded Cheddar Cheese

Combine & put in crockpot on high for 2-4 or low 4-6.

**This one is a fabulous appetizer from my sister Kami! We love it & it is so crazy easy. & I love that you can put in the slow cooker & forget about it until time to serve! Yummy!


Cranberry Brie
Kate Alger

1 (8") Round Brie (about 2 lbs)
3/4 Cup Dried Cranberries (craisins)
3/4 Cup Pecans, finely chopped
3 Tbls. light Brown Sugar
1/4 Cup Honey

Trim rind from top of brie, leaving a 1/2" border. Place brie on a microwave-safe plate. Combine cranberries, pecans, & sugar, sprinkle over brie. Drizzle with honey. Cover & chill until ready to heat. Microwave at HIGH 1 1/2 to 2 minutes or just until cheese is softened. Serve with crackers & pear slices.

**I got this from my mother in law. We LOVE it! It's so easy & seriously so so easy! My mother in law even said how wonderful it is to take with you to parties. You can set it all up ahead of time & take it with you & microwave it when you get there. So so easy & lovely for taking to events.

Dancin Queens Recipe Blog!

Dancin Queen has a recipe blog too! her blog address is http://wendisrecipebook.blogspot.com/
I also put it as a link right up there... Check it out & Enjoy!

Full Meal Deal

Easy Parmesan Garlic Chicken
Kami Alger

1/2 Cup Parmesan Cheese
1 envelope Italian Salad Dressing Mix
6 Boneless Skinless Chicken Breasts
1/2 tsp. Garlic Powder

Mix cheese, garlic powder, & dry salad dressing. Moisten chicken with water & coat with mixture. Place in baking dish & bake @ 400* for 25 minutes.

**This is from my sis Kami & she said this is easy & yummy!



Cheese Potatoes
Kate Alger

6 Large Potatoes
5 Tbls. Butter
1 can Cream of Chicken soup
1 Cup Sour Cream
1 Cup Cream
3 Tbls. Green Onion, chopped finely
1 Cup Sharp Cheddar Cheese
1 Cup Parmesan Cheese
2 tsp. Salt
1 tsp. Pepper

Boil unprepared potatoes until tender, drain, peel, & shred coarsely. Place in 2 or 3 quart casserole. Pour melted butter over potatoes. Mix soup, sour cream, cream, onion, salt, pepper, 1/2 the cheddar, & 1/2 the parmesan cheeses. Pour evenly over potatoes. Make sure potatoes are all evenly coated. Put remaining cheeses on top, bake for 30 minutes @ 325*.


**Yum! I got this from a girl in my ward, we made this for the Christmas Enrichment dinner. It was so good & a new spin on "funeral potatoes"!


Peanut Butter Krispies
Kate Alger


1 Cup Sugar
1 Cup Karo Syrup (light)
1 1/2 Cups Peanut Butter (12 oz.)

6 Cups Rice Krispies

Melt together sugar, syrup, & peanut butter. Add rice krispies, & coat. Pour into jelly roll pan.

Frosting:
1 Small Bag Milk Chocolate Chips
1 Small Bag Butterscotch Chips

Melt together on low. Pour over bars to frost.



Here are the Rice Krispie Treats. So so yummy! This is another fabulous treat from Aunt Jan! So good & so easy & they make a ton, so they are perfect for sharing!

Picture of Pumpkin Muffins

Yummy!! These are the muffins from the recipe on the last post. Pumpkin Chocolate Chip Muffins. So good & easy recipe!! My kids LOVE them! Enjoy, Happy Autumn!

PuMpKiN PuMpKiN PuMpKiN...

Pumpkin Cheesecake
Jen Thorpe

Crust:
1 1/2 Cup Graham Cracker crumbs
1/2 Cup Sugar
1/3 Cup Butter, melted

Filling:
3 - 8oz blocks of Cream Cheese
1 Cup Brown Sugar, packed
1 - 15oz. can solid-pack Pumpkin
2 Tbls. Cornstarch
1 1/4 tsp. Cinnamon
1/2 tsp. Nutmeg
1 - 5oz. can Evaporated Milk
2 Eggs

Topping:
2 Cups Sour Cream
1/3 Cup Sugar
1 tsp. Vanilla
1/4 tsp. Cinnamon

Combine crumbs, sugar, butter, & press into bottom of 9" greased spring form pan. Bake at 350* 5-7 minute or until set. (Or skip this step & buy the big size prefab crust, like I always do.)
Beat Cream Cheese & brown sugar until smooth. Add pumpkin, corstarch, cinnamon, & nutmeg, mix well. Gradually beat in milk & eggs, just until blended. Pour into crust. Place pan on cookie sheet & bake at 350* for 55-60 minutes or until center is very nearly set.
Combine sour cream, sugar & vanilla, spread evenly over filling. Bake 5 minutes longer. Cool 1 hour. Chill overnight. Remove sides of pan (if you were crazy enough to actually make your crust from scratch). Sprinkle with cinnamon, let stand at room temp. 20-30 minutes before serving.

**This is from my friend Jen in Colorado. She is one of the best dessert/cookie/treat makers EVER. She used to be a bakery chef & she rocks!! Enjoy!!


Pumpkin Muffins
Kate Alger

1 2/3 Cup Flour
1 Tbls. Pumpkin Pie Spice
1 tsp. Baking Soda
1/4 tsp. Salt
1 Cup Canned Pumpkin
1/2 Cup Butter
1 Cup Sugar
2 lrg. Eggs
1 Cup Chocolate Chips

Mix together & fill muffin cups 2/3 way full. Sprinkle with sugar before baking.
Bake @ 400 for 20 to 25 minutes.

**I got this from my sister. They are always a hit!!


Pumpkin Chocolate Chip Cookies
Kate Alger


1/2 Cup Shortening
1 1/2 Cups White Sugar
1 Egg
1 Cup canned Pumpkin
1 tsp. Vanilla
2 1/2 Cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. ground Nutmeg
1 tsp. ground Cinnamon
1/2 Cup chopped Walnuts (optional)
1 Cup Chocolate Chips

Cream together shortening sugar in bowl until light & fluffy. Add egg, pumpkin & vanilla. Mix well.
Add mixture of flour, baking powder, baking soda, salt & spices; mix well. Stir in walnuts & chocolate chips.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes or until light brown at 350*. Cool on wire rack.

**I got this one off the internet. I found it at cookierecipe.com. I never put the walnuts in.

Yummy Food for Fall

Tomato Basil Bisque
Kim Lambert

1 Can Tomato Juice (12 oz.)
2 Cups Heavy Cream (16 oz. / 1 pint)
1 large can Diced Tomatoes (24 oz.)
2 Tbls. minced Garlic
1/2 Cup fresh basil, chopped
1 tsp. Kosher Salt
1 tsp. ground WHITE pepper (no substitutes)
1 Tbls. minced Shallot
1/2 Cup Honey
1 Tbls. Butter

Saute garlic & shallots in butter until tender & fragrant. Add diced tomatoes, tomato juice, salt, pepper, & honey. Bring to a boil, then reduce to simmer for about 20 minutes. Add cream & simmer another 30 minutes. Add basil & puree with immersion blender, or in small batches in a regular blender. Serves 6.


Cheesy Mustard Cauliflower
Kate Alger

1 head Cauliflower
1/2 Cup water
1 Chicken Bullion Cube
1/2 Cup Mayo
1 tsp. Onion, finely chopped
1 tsp. prepared Mustard
1/4 tsp. Salt
1/2 Cup Grated Cheddar Cheese
1/4 Cup Grated Parmesan Cheese

Steam cauliflower in water & dissolved bullion cube. Mix together the rest o the ingredients & pat over steamed cauliflower & heat thoroughly in 350* oven.


**I got this recipe from my friend Allyson. We made it for a Women Christmas Dinner. (Enrichment) It was so so yummy! I was a little nervous about the mustard & Parmesan combo, but it is seriously so yummy. I LOVED it!!


Non Recipe for Stuffed Zucchini
Jen Thorpe


Non-recipe for stuffed zuccini (I still can't spell, so deal with it!)
Make your favorite lasagna sauce, whatever it is.
Add three cups of water and one and 1/2 cups of uncooked rice
Slice a Zucchini in half, the long direction, and hollow out all the seeds until you
are left with just the meat and rind of the zucchini.
Fill both halves of the zuccini with the sauce and cover with mozzarella cheese.
Bake at 350* for about an hour-and-a-half, slice and serve. Your family will like squash!
And you will have found one more thing to do with those blated green things neighbors
keep leaving on your porch when you're not looking.


Jen sent this one in & I thought all of you who are trying to get rid of all those crazy zucchinis could use this idea! Enjoy!

TrEaTs, TrEaTs, & MoRe TrEaTs!!!

I thought these treats just SREAMED, Fall to me! I hope you Enjoy!!


Peanut Butter Fingers
Cecily Cook

1/4 Cup Margarine
1/2 Cup Brown Sugar
1/3 Cup Sugar
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Vanilla
5/8 Cup Peanut Butter (approx. 1/2 Cup + 1/8 Cup)
1 Cup Oatmeal



Mix all ingredients together & spread into a 10 x 15 inch cookie sheet. Bake 10 minutes @ 350. Don't overbake. Cool slightly & spread 1 Cup whipped peanut butter over the top.


Frosting:

1 1/4 Cup Brown Sugar
1/3 Cup Cocoa
1/4 Cup Margarine
2/3 Cup Evaporated Milk


Put all in a saucepan. Cook for about 2 min., or until the margarine is melted. Add 1 Cup Powdered Sugar & blend with a mixer. Cool slightly, then pour on the cookies & whipped peanut butter & spread around to cover.


** Cecily said these are THE BEST!!! & they are to be made with caution:)

Enjoy!!





Easy Pumpkin Dessert
Kate Alger

1 - 29 oz. Can of Pumpkin
Mix according to directions on back of can to make pumpkin pie filling.
Pour into 9x 13


Sprinkle one box of yellow cake mix over the top of the filling. Don't Mix in!

Melt 1 Cube of margarine & drizzle over the top of the cake mix.
Bake @ 350 for 1 hour, or until it does not jiggle when you shake it. Let cool for 1 hour.


Serve with whipped cream!



** I got this BEAUTIFUL recipe from my Aunt Jan! She makes THE BEST desserts! I'm sure I'll share more from her! This is our favorite fall treat! My husband actually requests this often in the fall & winter. We actually had it last night at Aunt Jan's house. We were all so excited when we found out she made this!

**Hint - it's much easier, if you use the can of EASY Pumpkin!




Chocolate Zucchini Cake
Steph & Irene Mead


1/2 Cup Margarine
1/2 Cup Vegetable Oil
1 3/4 Cup Sugar
2 Eggs
2 Cups Grated Zucchini
1 1/2 Cup Buttermilk or Sour Milk
4 Tbls. Cocoa
1 tsp. Salt
1 tsp. Soda
1 tsp. Baking Powder
2 1/2 Cup Flour


Beat together margarine, oil & sugar. Add eggs & beat well. Add zucchini & vanilla. Stir together dry ingredients & add alternately with buttermilk or sour milk. Pour into greased & floured 9 x 13 pan & sprinkle top with :

3/4 Cup Chocolate Chips
3/4 Cup Brown Sugar
3/4 Cup Chopped Nuts


Bake @ 375 for 40-45 minutes.


**Steph says her mother-in-law says that is a lot of buttermilk & she uses 1 cup & then adds more if she needs it. Also: Mini M&M's instead of, or in connection with chocolate chips make a colorful topping!!



Hot Grape Cider
Andrea Sumers


4 Cups Grape Juice
4 Cups Apple Juice
2 4-inch Cinnamon Sticks (or 3 3-inch cinnamon sticks)
1 Tbls. Whole Allspice
1 tsp. Whole Cloves


1. In a 4-quart saucepan, heat grape juice, apple cider, cinnamon sticks, allspice & cloves just to boiling point over high heat. Reduce heat to low, cover & simmer 5 minutes.



2. To serve at home, ladle grape cider, excluding spices, into cup. Place a cinnamon stick in each cup, if desired. Or ladle cider into heatproof beverage container to transport to picnic.


**Andrea said she got this from an old Country Living magazine. She doubled the recipe because she was serving 10 people, but she really should have quadrupled it because of how quickly her guests drank it! She said it was delicious!! She also said that after simmering it, she poured it into a crockpot to keep it warm. She also put the spices & about 1 Cup of cider into a small saucepan to keep warm on the stove. She said it made the house smell WONDERFUL!



These all sound GREAT! Please let me know about the ones you tried & how they went! I would love the feedback!!
My email address again is katealger125@earthlink.net please send any recidpes you would like to share!!

Potato Spinach Casserole
Carrie Keiser




6-8 Large Potatoes peeled, cooked & mashed
2 tsp. salt
1/2 Cup Butter or Margarine
or
6 - Servings of Instant Potatoes prepared according to directions on pkg.
1/4 tsp. Pepper
2 Tbls. Chives, chopped
1 - 10 oz. pkg. frozen chopped Spinach, thawed & well drained
1 Cup Cheese, shredded


Combine all ingredients except cheese in a large bowl. Spoon into large greased casserole or a 9 x 13 pan.
Oven: Bake uncovered @ 400 for 15 minutes. Top w/ cheese & bake another 5 minutes.
Microwave: Top w/ Cheese. Cook on high for 5 minutes or until heated thru.




**Carrie says this is really good & even the kids eat it. It is very easy; especially if you use the instant potatoes. She says she's used both frozen bags & square blocks of the spinach & both work great. It's a great way to get the kids to eat spinach. She also says that she takes it to pot lucks & brings home the empty pan every time!
**The chives aren't neccessary, Carrie hasn't used them herself.






Rice, Eggs, & Cheese!
Steph Mead



4 Cups Instant Rice
4 to 12 Eggs, ( Depending on your taste)
Grated Cheese to Taste


Cook instant rice as box indicates. Scramble eggs. Grate cheese. When eggs & rice are done, mix all ingredients together in a large bowl. Add salt & pepper to taste. Enjoy!




Maccaroni, Cheese, & Matoes
Steph Mead




2-3 Cups Noodles, cooked
1 Can Tomato Soup
1/2 Can (soup can) Milk
Grated Cheese to taste


Cook noodles according to package directions. Drain. Add tomato soup, milk, & grated cheese. Add salt & pepper to taste. Enjoy!



**Steph says she likes to use the small shell noodles. They sound nice & kid friendly!!

EASY EASY EASY!!

Shredded Chicken Tacos
Kim Lambert




4-5 Chicken Breasts
1 Packet of Taco Seasoning
1/2 Cup Salsa
1 can diced Green Chilis
1 can Italian Stewed Tomatoes
Minced Garlic


Place all ingredients in the crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken, put shredded chicken back in "sauce". Serve with tortillas with toppings as desired.



Shredded Beef Tacos
Kim Lambert


Chuck Roast
1 Packet of Taco Seasoning
1-2 Cups Salsa
Minced Garlic (1-2 tsp)


Place roast in crock pot, sprinkle with taco seasoning, add garlic & pour salsa over the top. Cook on low for 8-10 hours or high for 6-8 hours. Shred beef, discard the fat, put meat back in the "sauce", & serve with tortillas or taco shells with your favorite taco toppings.



Rice Side Dish
Kim Lambert



1 1/2 Cup Long Grain White Rice
1 can Campbells French Onion Soup, plus enough water to equal 3 Cups
3/4 Cube of Butter


Combine all ingredients in 9x13. Cover tight with foil. Bake @ 400 degrees for 35 - 45 minutes, you may need to add more water during last 10 minutes, if still a little crunchy.



**Kim got these recipes from a Bunko Group recipe exchange. The rice recipe goes with any kind of meat, & makes a great side.
Enjoy!

Secret Recipe Chili
Cecily Cook


1/2 to 1 lb. Ground Beef, cooked & drained
1 Can Black or Red Beans
1 Can diced Stewed Tomatoes
1 Can Cream of Mushroom Soup
1 package Chili Seasoning


Combine all ingredients & heat through.

Serve with corn chips & cheese.


**Cecily said that when she made it the first time her husband thought she had gotten his moms recipe for Halloween Chili. Which her mother in law has to cook all day, & this takes all of 15 minutes from start to finish.
She also said, " Don't ask me why the soup, but it works & people think you've slaved all day. It's also one of the few things that both my kids eat ALL of when I serve it. I make a double batch & there are usually left overs that are a little bit better the next day."

- I can't wait to try it!!




Cafe Rio Sweet Pork
Cecily Cook

4-5 lb. Pork Roast


Cover 1/2 way with water & cook on low in a crock pot for 6 hours, (you can also use a roasting pan & cook it for 6 hours at 275 degrees.)

Drain liquid & add:

1 Can regular Coke
1 large bottle of Red Taco Sauce
1 Cup Brown Sugar
1 tsp. Cumin

Cook for another three hours on low & shred meat.


Cafe Rio Spicy Ranch Dressing
Cecily Cook


1 Cup Mayo
1 Cup Milk
1 pkg. Hidden Valley Ranch Dressing
2 tomatillos
2 serrano peppers
1/2 bunch cilantro

Blend together until creamy.



**Cecily said she got these from a friend. For those of you who don't know Cafe Rio is a great Mexican place we have here. Again for those of you who don't have Cafe Rios or Costa Azuls, you put the pork in a salad with rice & beans (black or pinto), salsa, guacamole, & top with the great dressing. (They also put the pork in burritos & enchiladas) It is FABULOUS!! Cecily said both these recipes are fairly easy & really good!! Yum!!





Thanks so much to Cecily for her great recipes! I hope you all enjoy these recipes too! Please let us know if & when you try them & what you think of them!
Thanks again to everyone who has sent stuff in, keep the good stuff coming!
- Kate

OuR FiRsT PoSt!!

Okay, we are going to try this new blog! I hope you all enjoy! I would LOVE to get your comments after you have tried the recipe. I think this is going tobe great! I'm going to post 2 things that I've made this week. One is ridiculously easy & one is VERY kid friendly! Hope you enjoy;


EASY EASY EASY!!:


Pulled Pork Sandwiches
Kate Alger


1 1/2 to 2 lb. Boneless Pork Roast
1 Big bottle of KC Masterpiece Original BBQ Sauce



Trim Pork Roast as desired. Plop it in Crock Pot, slow cooker. Pour BBQ Sauce over top, just to cover top of roast. Set it on Low. A few hours into it, I dump out the juice in the bottom & put pork back in slow cooker, with more BBQ sauce. It's done when you can put a fork in a twist & it shreds easily. When you shred it all, it sucks up the sauce. Add sauce according to how saucy you like it. Put in on your favorite rolls for Sands. Done!!




**Okay seriously, so easy!! My husband has informed me that even a monkey can do it. I thought that was rude, but it is VERY easy. We make this on Sundays for GAME DAY now that football has started again. Really I've made it a few times when company is coming over & they usually think I've ordered take out from Rib City!! (I love that!!) Anyhow so easy & a HUGE hit with the husbands on Game Day!! I just serve like a BBQ, with chips, store bought salad (potato or maccaroni) & it couldn't be easier & fairly inexpensive. It also makes great leftovers!!



KID FRIENDLY!!:


Chicken Pie Deluxe
Kate Alger


1 Package stuffing croutons (about 5 cups) (Mrs. Cubbisons stuffing works great)
1 Cup margarine, melted
1 Cup milk
2 Cans Cream of Celery soup
2 Cups cooked chicken, cubed
2 Cups frozen peas, thawed
2 Tbls. minced onion
1/4 tsp. pepper


Mix the stuffing with melted margarine. Put half of stuffing on bottom of 9x13 inch casserole dish. Mix all other ingredients & pour over top of stuffing. Add remainder of stuffing. Bake @ 375 degrees for 25 minutes or until browned & bubbly.




**I got this one from my mother in law. It's good old fashioned church lady casserole with of course a cream of something soup in it. But, it's very yummy & my kids love it! Not to mention my husband does too!! I have used just onion powder instead of the minced onion, it's just fine. I also tend to throw a little garlic salt or powder in it too. My husband puts a little tobasco on it when it's done also. This is a huge hit & the kids eat the peas & don't even realize it! We love it!!




I hope you all enjoy these! I can't wait to get your ideas too!!
email me at katealger125@earthlink.net Put the name you want me to post with your recipe.

Thanks!! - Kate