Tuesday, January 14, 2014

Tasty Tuesday: Slow Cooker Mac & Cheese

Classic & delicious macaroni & cheese.... this is a tasty (& EASY) addition to your Thanksgiving meal!


The Ingredients:


  • 2 cups (8 oz) elbow macaroni, uncooked
  • 4 tbsp butter, cut into pieces
  • 2 1/2 cups grated sharp cheddar
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 can cheddar cheese condensed soup
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 cup whole milk
  • 1/2 tsp pepper

The Directions:


Boil macaroni until tender. Drain. In medium saucepan, mix butter & cheese. Stir until cheese melts. 

In slow cooker, combine cheese mixture, eggs, sour cream, soup, salt, milk, mustard & pepper. Stir well. Add drained macaroni & stir again. 

Turn slow cooker on "low" setting & cook for 3 hours, stirring occasionally.

Tuesday, January 7, 2014

Tasty Tuesday: 3 Envelope Pot Roast

Kicking off 2014 with this slow cooker recipe is from Jessica H, who vouches for its deliciousness... YUM!


The Ingredients:


  • 1 onion, sliced
  • 1 package whole mushrooms (optional)
  • 1 3-lb chuck roast
  • 1 packet ranch dressing mix
  • 1 packet italian dressing mix
  • 1 packet brown gravy mix
  • 2 cups water
  • 1/2 cup red wine
  • a few tbsp olive oil

The Directions:

Heat olive oil in a large skillet. Season roast with salt & pepper, then brown on all sides. Place roast in crockpot, then add onion & mushrooms.

Mix water with ranch, italian & brown gravy packets. Pour over the roast & vegetables. Pour red wine over the top & cook on low for 8 hrs or on high for 4-6 hrs. 

Tuesday, December 31, 2013

Tasty Tuesday: Pizza Dip

Becky brought this dip to our Steering Team Christmas party, & it was so good. Like, seriously, SO good. Thanks for sharing, Becky!


The Ingredients:


  • 4 oz cream cheese, room temp
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup mozzarella, shredded
  • 1/2 cup parmesan, grated
  • 1 cup pizza sauce
  • 2 oz pepperoni, sliced
  • 2 tbsp green pepper, sliced
  • 2 tbsp black olives, sliced
  • 2 tbsp mushrooms, sliced

The Directions:

Preheat oven to 350 degrees. Mix cream cheese, sour cream, mayonnaise, 1/2 cup mozzarella & 1/4 cup parmesan. Spread it across the bottom of a pie plate.

Spread the pizza sauce on top, then sprinkle the rest of the mozzarella & parmesan cheeses, pepperoni, green pepper, mushrooms & olives.

Bake until sides are bubbling & cheese is melted & golden brown on top, about 20 mins. 

Tuesday, December 17, 2013

Tasty Tuesday: Cream Cheese Danish

This danish would be a great addition to your holiday breakfast!


The Ingredients:


  • 2 packages canned refrigerated crescent rolls (Pillsbury makes crescent sheets, which work really well)
  • 8-oz cream cheese
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp sour cream

Glaze:
  • 1 cup powdered sugar
  • 1 tbsp milk or half & half
  • 1 tbsp butter, melted
  • 1/4 tsp vanilla or almond extract 

The Directions:

Preheat oven to 350 degrees. Coat a 13x9 baking pan with cooking spray. Unroll a package of crescent roll dough & spread across the bottom of the pan, pinching any openings together to form a solid crust.

Beat cream cheese, sugar, lemon juice, vanilla extract & sour cream together until smooth. Spread cream cheese mixture over the crescent rolls evenly, then place the second pack of crescent rolls on top of cream cheese filling.

Bake for 20-30 minutes until top is golden brown.

In a small bowl, mix ingredients to make glaze. Pour over danish after it's cooled.

Monday, December 16, 2013

The Great Recipe Post of 2013

Here it is... the fabulous Great Recipe Post of 2013! Thanks so much for sharing your tastiness with us!


Saltine Toffee Bark (from Margaret B)


Ingredients:


  • 50 saltine crackers (approximately)
  • 2 sticks (1 cup) of butter
  • 1 cup soft brown sugar
  • 2 cups chocolate chips
  • 1 cup topping - M&M's, sliced almonds, sea salt, or anything you like

Instructions:

Preheat oven to 325 degrees. Line 9x13 jelly roll pan with aluminum foil. Spray foil with cooking spray & line pan completely with saltine crackers. You may have to break some in half to fit, but try to fill the pan.

Place butter & sugar in a medium pot over low-medium/low heat. Stir until butter is melted. Once melted, bring to boil for exactly 3 minutes. Stir constantly. Once it's nice & bubbly, remove pan from heat & pour evenly over saltine crackers. Spread mixture with a knife... however, it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.

Place pan in oven & bake for 7-8 minutes. The toffee mixture will spread evenly over the crackers as it bakes. Remove pan from oven & then sprinkle chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes & then spread all over the toffee with a spatula.

Sprinkle topping on top & then place in fridge for 30 minutes. Once chocolate has hardened, break pieces off the foil & store for up to 2 weeks

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Apple & Brie Toasts (from Lauren H)


Ingredients:


  • 1 baguette, cut into 1/4-inch-thick slices
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, melted
  • 13.2 package Brie cheese, thinly sliced
  • 3 Granny Smith apples &/or Braeburn apples, cored & sliced

Instructions:

Arrange bread slices on an ungreased baking sheet. Bake at 350 degrees until lightly toasted. Set aside. Mix together sugar, walnuts & butter. Top each slice of bread with a cheese slice, an apple slice & one teaspoon of brown sugar mixture. Bake until cheese melts. Makes 2.5 dozen.

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Taco Dip (from Anita W)

Ingredients:


  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 jar Pace chunky salsa
  • 1 (16oz) container sour cream
  • 1 bag shredded mexican or cheddar cheese


Instructions:

Brown beef, drain, then add a little water & taco seasoning. Simmer. Spread ground beef in bottom of pan. Pour salsa over ground beef & spread. Spread sour cream over salsa. Sprinkle cheese on top. Chill for at least 1 hour.

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Hot Spinach & Artichoke Dip (from Becca H)


    Ingredients:


    • 1 (8oz) cream cheese, softened
    • 1/4 cup mayonnaise
    • 1/4 cup grated parmesan cheese
    • 1 cup Italian shredded cheese
    • 1 clove garlic, peeled & minced
    • 1/2 tsp dried basil
    • 1/4 tsp garlic salt
    • salt & pepper to taste
    • 1 can artichoke hearts, drained & chopped
    • 1/2 cup frozen chopped spinach, thawed & drained very well
    • 1/4 cup shredded mozzarella


    Instructions:

    Preheat oven to 350 degrees. Grease small baking dish.

    In a medium bowl, mix all ingredients except the last 3 (spinach, artichokes & mozzarella). Gently fold in spinach & artichokes.

    Transfer to baking dish. Top with mozzarella.

    Bake for 25 minutes or until bubbly & lightly brown.

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    Peppermint Punch (from Jenny M)


    Ingredients:


    • 1/2 gallon peppermint ice cream
    • 1 quart eggnog
    • 1 liter club soda, chilled


    Instructions:

    Mix together in punch bowl & enjoy!

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    Peanut Butter "Cheeseball" (from Casey K)


    Ingredients:


    • 8oz cream cheese, softened
    • 1 cup powdered sugar (you might want to sift it to get rid of lumps)
    • 3/4 creamy peanut butter (not the natural kind that separates)
    • 3 tbsp packed brown sugar
    • 3/4 cup peanut butter chips
    • 3/4 cup chocolate chips
    • Something to dip, such as teddy grahams, graham crackers or apple slices


    Instructions:

    Combine cheese, sugars & peanut butter in a bowl with a spoon if you're feeling unusually energetic or a hand-mixer if you were up all last night with a crying baby. Form into some sort of shape that closely resembles a sphere & put in fridge for at least 1 hour.

    Once fairly hardened, roll it around on a plate with the peanut butter & chocolate chips mixed up to hide any imperfections. Place on serving dish & serve with teddy grahams, graham crackers or sliced apples, or eat it with a spoon! Enjoy!

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    Heavyset Cheese Ball (the one on the pretty wood board, from Casey K)


    Ingredients:


    • 1 1/4 cups whole almonds
    • 1 (8oz) package cream cheese
    • 1/2 cup real mayonnaise
    • 3 crispy cooked bacon slices, crumbled
    • 1/2 tsp dill weed
    • salt & pepper
    • 1 tbsp chopped green onion
    • sprigs for garnish, such as rosemary


    Instructions:

    Preheat oven to 300 degrees. Place & spread all almonds on a cookie sheet or in a shallow pan & bake, pushing the almonds around until they turn color, about 20 minutes.

    Mix together cream cheese & mayonnaise. Add bacon, salt & pepper, dill & onion. Chill overnight.

    On a serving platter, make 2 pine cone shapes with the cheese. Begin to press almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape. Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with sprigs.

    Serve at room temperature with crackers.

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    Cake Box Cookies (from Heather K)


    Ingredients:


    • 1 (18.25oz) cake mix (your favorite flavor)
    • 1/2 cup vegetable oil
    • 2 eggs
    • 2 cups of whatever else (chocolate chips, M&M's, sprinkles, peanut butter chips, butterscotch chips, raisins, coconut, chopped nuts, toffee bits, or a combo of these)


    Instructions:

    Preheat oven to 350 degrees. Lightly grease cookie sheets. Mix cake mix, vegetable oil & eggs in a large bowl. Stir in additional ingredient(s). Make little balls with the dough & put on cookie sheets. Bake for 8-10 minutes. Remove from pan & cool on wire rack.

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    Smoked Cocktail Weenies (from Sara C)


    Ingredients:


    • pack of bacon
    • 1 cup brown sugar
    • 1 stick (1/2 cup) butter
    • smoked cocktail weenies


    Instructions:

    Cut bacon into thirds. Wrap around each smokie. Put in pan. Melt butter & stir in brown sugar. Pour over smokies.

    Bake at 375 degrees for about 20 minutes. Turn up heat to 400 degrees for 5 minutes or until bacon is crisp.

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    Rolo Pretzel Delights (from Abbey G)


    Ingredients:


    • small pretzels
    • pecan halves
    • Rolo Chewy Caramels in Milk Chocolate, unwrapped


    Instructions:

    Preheat oven to 350 degrees. Line cookie sheet with parchment paper or foil. Place pretzels on prepared sheet & top each pretzel with one Rolo.

    Bake 3-5 minutes or until caramel begins to soften, but not melt. Remove from oven & top with pecan halves (or additional pretzels, if you want to skip the nuts). Cool completely.

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    Jalapeno Cheese Dip (from Brittany K)


    Ingredients:


    • 8oz sharp cheese
    • 8oz cream cheese
    • 8oz sour cream
    • 1/4 jar jalapenos, finely chopped (mild or hot, depending on your preference)
    • a little jalapeno juice


    Instructions:

    Combine all ingredients in mixer & blend until smooth. Serve with crackers (club crackers are really good)!

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    Sausage & Cream Cheese Dip (from Alisha M)


    Ingredients:


    • 1 lb sausage
    • 1 (8oz) package cream cheese
    • 1 can rotel


    Instructions:

    Brown sausage, then add rotel & cream cheese. Stir until melted. Serve with tortilla chips.

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    Chicken Spread (from Kristi G)


    Ingredients:


    • 1 12-14oz can of cooked all-white chicken breast (or fresh chicken, cooked)
    • 1 (8oz) package cream cheese, softened
    • 1/4 tsp garlic powder
    • 1 tbsp lemon juice
    • 1/2 cup cheddar cheese, shredded


    Instructions:

    Combine all ingredients with a mixer & chill. Serve with crackers.

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    Pineapple Cheese Ball Spread (from Christa H)


    Ingredients:


    • 2 (8oz) packages cream cheese
    • 1 small can crushed pineapple, drained
    • 1/4 cup chopped bell pepper
    • 2/3 tsp seasoned salt
    • 1/4 lb. dried beef, finely chopped
    • 1 cup pecans, chopped


    Instructions:

    Mix all ingredients well except chopped pecans. Roll cheese mixture into ball shape, then roll in chopped pecans. Chill until serving. Serve the next day with crackers.

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    Lemon Cookies (from Becky Y)


    Ingredients:


    • 1 box lemon cake mix
    • 1 egg
    • 1 small container of Cool Whip, softened
    • powdered sugar in a dish where you can roll cookies


    Instructions:

    Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Mix cake mix, egg & Cool Whip in large mixing bowl. Scoop teaspoon-size ball of dough & roll in powdered sugar. Drop on prepared cookie sheet. Smoosh cookie with glass cup butt... I mean bottom. Repeat steps until cookie sheet is full. Bake for 11-13 minutes. Allow to cool for 5. Makes about 2 dozenish. Try not to eat them all in one sitting.

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    Green Dip (from Katie B)


    Ingredients:


    • 1 (16oz) container sour cream
    • 1 (16oz) jar real mayonnaise
    • 1 bunch of fresh cilantro
    • 1 pack ranch dip mix
    • 1 small jar of mild jalapenos, thoroughly drained (the pickled jalapeno nacho slices are really good)


    Instructions:

    Throw it all in the blender & blend until smooth. Serve with chips.


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    Nutella No-Bakes (from Sarah R)


    Ingredients:


    • 3 tbsp butter
    • 1/2 cup sugar
    • 1/4 cup milk
    • 1 tbsp unsweetened cocoa powder
    • 1/4 cup peanut butter
    • 3/4 cup Nutella
    • 2 tbsp hazelnut liqueur (optional. If you decide not to use this, substitute 2 tbsp milk)
    • 2 cups rolled oats


    Instructions:

    Line a cookie sheet with parchment paper. In a medium saucepan, melt butter over medium/medium-low heat. Add sugar, milk & cocoa powder & mix until combined. Stir in peanut butter, Nutella & liqueur (or milk) until melted, followed by the oats. Continue mixing until all ingredients are incorporated. Reduce heat to lowest setting.

    Working quickly, use a spoon to scoop & form balls of dough & place them on your prepared cookie sheet. Refrigerate for 30 minutes until firm. Store in airtight container.



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    Chocolate-Covered Clementines (from Emily W)


    Ingredients:


    • 6 clementines
    • 1 cup dark chocolate chips
    • sea salt


    Instructions:

    Line a cookie sheet with parchment paper. Peel & divide Clementines into sections (there are usually 10 sections per). Melt chocolate over double-boiler or in the microwave & dip the Clementine sections so that half the section is covered. Place on cookie sheet & lightly sprinkle with sea salt. Chill & enjoy!

    Tuesday, December 10, 2013

    Tasty Tuesday: Breakfast Casserole

    Here's an easy & delicious breakfast casserole from Abbey!


    The Ingredients:


    • 8 eggs, beaten
    • 1 1/2 cup milk or heavy cream
    • 8 oz shredded cheese
    • 1 Jimmy Dean Frozen Breakfast Skillet Mix (comes in a bag)


    The Directions:

    Mix all ingredients together & pour into greased 9x13 pan. Bake at 350 degrees for 55-60 minutes.

    Tuesday, December 3, 2013

    Tasty Tuesday: Ritz Cracker Mini Muffulettas

    Tamara made these for our November meeting & I *may* have gone back for seconds. They would be the perfect little appetizer for a Christmas party or family dinner!


    The Ingredients:


    • 5 tbsp cream cheese, softened
    • 2 tbsp green olives with pimentos, well drained & finely chopped
    • 12 slices Swiss cheese (approximately 1/4 lb), cut into thirds
    • 12 slices deli ham (1/4 lb), cut into thirds
    • 12 slices salami (1/4 lb), cut into thirds
    • 12 slices provolone cheese (1/4 lb), cut into thirds
    • 72 Ritz crackers
    • 36 green olive slices
    • toothpicks


    The Directions:

    As written, this recipe makes 36 sandwiches. 

    Mix cream cheese & chopped olives until well-blended. Fold each cheese & meat slice into thirds. Cover each of 36 crackers with Swiss cheese & ham, then top 1/2 tsp cream cheese mixture. Add salami & provolone. Top with a second cracker & garnish with a slice of green olive. Use a toothpick to secure.

    *Note: if you want crisp crackers, make these the day of. If you make them the day before, the crackers are a little bit softened. Yummy either way!