APPETIZERS, CANDY, DRINKS

Rhubarb Slush

8 c. chopped rhubarb

8 c. water

Boil and strain. Discard solids. Add to liquid:

3 c. sugar

1/2 c. lemon juice

1 (3 oz.) pkg. strawberry Jello

Bring to full boil and cool. Freeze. To serve, scoop frozen slush into tall glass and pour 7-Up over it.

Chocolate Hot Cocoa Mix

1 cup cocoa powder (half Ghiradelli's unsweetened cocoa and half Hershey's Special Dark)
1 cup white sugar
1 cup powdered milk.
1/4 teaspoon salt.
1/2 cup chocolate chips

Dark Chocolate Hot Cocoa Mix

1/2 cup nonfat dry milk

1 cup dutch processed or dark unsweetened cocoa powder

1 1/4 cup powdered sugar

Pinch salt

1/4 cup chopped dark chocolate

Combine dry milk, cocoa powder, powdered sugar, salt and chopped chocolate in a high-powered blender or food processor and blend until chocolate is ground and incorporated into the powder mix.

Scoop mix into jars.

Pour 2-3 tbsp of mix into a mug and fill with 6-8 oz hot water or milk.

Stir until smooth and creamy.

Chicken Nuggets

4 chicken breast cutlets
1/2 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
1 teaspoon basil
1/4 teaspoon thyme
1/2 cup butter
Cut chicken into bite-size pieces. Melt butter. Dip chicken in butter and then into mixture of remaining ingredients. Place on foil on cookie sheet. Bake 10 minutes at 400 degrees.

Fruit Dip

8 ounce cream cheese
8 ounce marshmallow creme
1/8 teaspoon nutmeg or ginger

Fruit Dip 2

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 (8-ounce) container whipped topping

Mix and serve with fresh fruit.

Fruit Fluff

1 package instant vanilla pudding
1 cup milk
1 cup sour cream

Mix and use as a dip or layer with fruit for a salad.

Shrimp Dip

1 can mushroom soup
6 ounces cream cheese
1/2 cup chopped celery
1/2 cup chopped onion
1 cup mayonnaise
2 cans shrimp

Mix and serve with crackers.

Cheese Ball

1 can of deviled ham or chicken
1 (8 ounce) cream cheese
1 cup mild cheddar cheese
2 tablespoons of onion flakes
1/2 teaspoon garlic salt

Mix together and form into a ball.

Caramel Corn

2 cups brown sugar
1 cup butter
1/2 cup syrup
1 teaspoon vanilla

Mix and boil to soft ball. Add 1 teaspoon soda. Pour over 8 quarts popcorn and eat hot.

Puppy Chow

1/2 cup chocolate chips
1 tablespoon butter
2 cups powdered sugar
1/2 cup creamy peanut butter
8 cups Crispix breakfast cereal

Melt chocolate chips, peanut butter and butter together in small saucepan over low heat. Stir occasionally. Measure cereal into large bowl. Pour not mixture over cereal and mix well. Measure powdered sugar into a paper sack and shake until coated. Store in a covered container.

Easy Puppy Chow

1 box (12 ounces) Corn Chex

2 cups semisweet chocolate chips

3/4 cup creamy peanut butter

1/3 cup butter, cubed

3 cups confectioners' sugar

Pour cereal into a very large bowl. In a large microwave-safe bowl, combine chocolate chips, peanut butter and butter. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended. Pour over cereal; gently stir to coat

Place confectioners' sugar in a gallon-sized bag, add cereal mixture and shake until well coated. Spread cereal out on a baking sheet. Let stand until set. Store in airtight containers.

Apple Butter

8 cups applesauce
4 cups sugar
1/2 cup vinegar
2 teaspoons cinnamon

Bake at 350 degrees for 1 1/2 hours to 2 hours.

Grandma's Bank Fudge

4 cups sugar
1 cup milk
1 teaspoon vanilla
1 cup butter
25 marshmallows cut up or 1 1/2 cup miniature marshmallows
12 ounce chocolate star candy
12 ounce chocolate chips
2 ounce unsweetened chocolate

Mix sugar, milk, and vanilla in a saucepan.  Add butter and bring mixture to a boil.  Let boil for 2 minutes.  Remove from heat and add marshmallows.  Then add chocolate, a little at a time, stirring thoroughly after each addition.  Pour into a 9 by 13 inch pan and chill.

Fudge

2 cups sugar
3 tablespoon corn syrup
1/2 cup cream
1/2 cup milk
2 teaspoon butter
1 teaspoon vanilla
2 tablespoon cocoa

Place sugar and syrup in pan. Mix cream and milk and add 2/3 to the pan. Boil until the mixture turns a pale caramel color. Then add the rest of the milk, cream, and butter. Boil to soft ball stage. Let cool until pan can be touched. Add vanilla and beat until thick and creamy and loses shiny look. Pour into 8x8 inch buttered pan.

Peanut Butter Cups

2 1/2 pound chocolate almond bark
1/2 cup butter
1 cup peanut butter
2 cup powdered sugar

Melt almond bark. Melt butter and add peanut butter and powdered sugar. Put 1/2 teaspoon chocolate in bottom of small paper cups. Make small balls of peanut butter mixture and flatten a little. Place on top of chocolate. Cover with 1/2 teaspoon of chocolate. Set in cool place.

M+M Almond Bark

Melt white almond bark and add a bag of Christmas M+Ms. Pour onto cookie sheet. Cool and break up into pieces.

Caramels

2 cups white sugar
3/4 cup white syrup
1/2 cup butter
1 cup heavy cream
1/4 teaspoon salt

Mix in a heavy kettle and bring to rolling boil. Slowly add a second cup of cream. Stir boiling until 240û on candy thermometer. Add 1 teaspoon vanilla and remove from heat. Pour into buttered, foil lined 9 inch square pan.

Fudge Puddles 

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

Preheat oven to 325 degrees. Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture.

Almond Chocolate Cups 

Ingredients

2 (16-ounce) boxes confectioners' sugar

1/2 cup (1 stick) butter, softened

1 (14-ounce) can sweetened condensed milk

1 teaspoon pure almond extract

1 (14-ounce) package shredded coconut

1 1/2 cups chopped nuts

chocolate almond bark

Directions

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut, and nuts; mix well. Make into small balls. Put small amount of melted chocolate in bottom of mini-cupcake paper. Add coconout ball and cover with more chocolate.

Peanut Brittle

1 cup sugar
1/2 cup syrup
1/4 cup water
1/2 cup butter
1 cup peanuts

Mix first three ingredients. Cook until sugar dissolves. Add butter when syrup boils. Stir after 230 degrees. Add peanuts at 280 degrees. Stir constantly until 305 degrees. Stir in 1/2 teaspoon soda.

Peppermint puff corn

1 bag puff corn
3/4 container vanilla almond bark, melted
crushed candy canes

Energy Balls

1 cup oatmeal


1/2 cup peanut butter (or other nut butter)


1/3 cup honey


1 cup coconut flakes


1/2 cup ground flaxseed


1/2 cup mini chocolate chips


1 tsp vanilla

Mix all of the above ingredients in a medium bowl until thoroughly incorporated. Place mixture in the refrigerator for half an hour. Once it is chilled roll into balls (makes 18-20).

My Kind of Granola 

6 cups dry oatmeal either quick or old fashioned (I used quick)

1 cup ground flax seed

1 cup wheat germ

1 ½ cups sunflower seeds

1 cup chopped nuts (I used almonds)

1 ½ cups flaked coconut

Mix the above ingredients in a large bowl.

Heat slightly. (I used the microwave)

¾ cup oil (Lucille uses grape seed oil. I used canola.)

¾ cup honey

1 tablespoon vanilla

Pour oil mixture over dry ingredients and stir well. Spread on two 10 x15 sheets or 3 smaller ones.

Bake at 250 degrees for an hour stirring every 15 minutes.

You can make substitutions just so you have about 12 cups of dry ingredients. When granola is completely cool, you may add dried fruits if you like. Store in an air tight container. Use as cereal or also good topping on ice cream.

Mother Lode Pretzels

1 package pretzel rods

1 package caramels

1 tablespoon evaporated milk

1 1/4 cups mini chocolate chips

1 cup plus 2 tablespoons butterscotch chips

2/3 cup toffee bits

1/4 cup chopped walnuts, toasted

With a sharp knife, cut pretzel rods in half; set aside.  In a large saucepan over low hear, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walmuts. Pour caramel mixture into 2-cup glass measuring cup.  Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture.  Allow excess caramel to drip off then roll pretzels in the chip mixture. Place on waxed paper until set.  Store in an airtight container.

Kettle Corn

1/4 cup vegetable oil

1/2 cup popcorn kernels

1/4 cup sugar

1 teaspoon coarse salt

In a large pot with a tight-fitting lid, heat the oil over medium-high heat.  Add the popcorn.  When the oil sales, sprinkle the sugar over the kernels.  Cover and shake the pan until the popping slows down, about 3 minutes.  Remove from the heat and toss with the salt.

Cinnamon Sugar Popcorn

1/2 cup popcorn kernels

vegetable oil

2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Cover the bottom of a large pot with oil and place over medium heat.  Add kernels, cover loosely and wait for popping.  When popping starts, lower the heat and shake the pot.  Once popping slows remove from heat.  While still warm shake cinnamon sugar mixture onto popcorn and stir together. Transfer to bowl and serve immediately.

Peppermint Popcorn

1/3 pound white candy coating, coarsely chopped

8 cups popped popcorn (1/2 cup popcorn seeds)

1/4 cup finely crushed peppermint candy

In a microwave, melt candy coating; stir until smooth.  In a large bowl, combine the popcorn and crushed candy.  Pout candy coating over top; toss to coat.  Pour onto a waxed paper-lined baking sheet.  If desired, sprinkle with nonpareils.  When hardened, break apart.  Store in an airtight container.

BREADS

Zucchini Bread

3 large eggs
2 cups sugar
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 1/2 cups coconut & nuts, mixed
1 cup salad oil
3 cups grated zucchini
Mix and bake in two greased bread pans at 350 degrees for 1 hour.

Walden Acres Lemon Yogurt Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups lemon yogurt
1 tablespoon lemon extract
Sift the dry ingredients. Set aside. Lightly beat eggs in a large bowl. Add oil and sugar. Cream well. Mix in yogurt and extract. Fold in sifted dry ingredients. Spoon into 2 well greased loaf pans. Bake at 350 degrees for 1 hour. Makes 2 loaves.

Lemon Poppy Seed Coffee Cake

1 package lemon cake mix
1 package instant lemon pudding
1 cup boiling water
1/2 cup margarine
2 tablespoons poppy seed
4 eggs

Add margarine and see to water. Cool. Put in cake mix and pudding mix. Mix well. Add eggs one at a time. Blend. Put in 2 greased loaf pans or a bundt cake pan. Bake at 350û for 40 to 50 minutes if using loaf pans. Bake 35 to 45 minutes if using bundt pan.

Cinnamon Coffee Cake
1 package yellow cake mix
1 package instant vanilla pudding
3/4 cup oil
3/4 cup water
4 eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
Mix above at high speed 8 minutes. Sprinkle bottom of 2 loaf pans with chopped walnuts. Mix 1/2 cup brown sugar and 2 teaspoons cinnamon. Layer dough then brown sugar mix, more dough, more brown sugar mix, nuts. Bake 55 minutes at 350 degrees.

Blackberry Baked French Toast

1/2 loaf french bread, cut into one inch cubes

6 oz. fresh blackberries, halved

4 eggs

1 cup milk

1/4 cup heavy cream

1/3 cup plus 1 tablespoon sugar (6 tablespoons total)

1 teaspoon vanilla

1/4 cup flour

1/4 cup packed light brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/2 stick (4 tablespoons) cold butter

Spray an 8 X 8-inch baking dish with cooking spray. Place the bread cubes and halved blackberries into a large bowl and lightly toss. Pour into the prepared baking dish.In a medium bowl, whisk together eggs, milk, cream, sugar, and vanilla.Evenly pour mixture over the bread and blackberries. Cover with plastic wrap and place into the refrigerator to sit overnight.In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly. Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.Next morning…Preheat oven to 350 degrees F.Uncover the baking dish and sprinkle the butter mixture evenly around the top. Bake uncovered for 45-50 minutes. 45 minutes will allow for a softer result, 50 a firmer one.Serve with butter and additional maple syrup, if desired.

MAIN DISHES

Egg Salad Sandwich

hard boiled eggs

sweet pickle relish

dijon mustard

mayonnaise

Mix above ingredients to desired texture.  Add salt & pepper.

Apple Barbecue Chicken

12 chicken drumsticks

1/4 teaspoon pepper

1 tablespoon olive oil

1 bottle (18 ounces) sweet and spicy barbecue sauce

2 cups applesauce

1/3 cup packed brown sugar

1 tablespoon chili powder

Sprinkle drumsticks with pepper. In a Dutch oven, heat oil over medium heat. Brown drumsticks in batches; drain. Remove from pan. Add remaining ingredients to pan, stirring to combine. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken is tender.

Wendy’s Chili

1/4 pound ground beef

1/4 cup chopped onion

1 garlic clove, minced

1 can (16 ounces) chili beans, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1-1/2 teaspoons chili powder

1/2 teaspoon ground cumin

Optional: Sour cream, shredded cheddar cheese and chopped cilantro

1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil.

2. Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.

Copycat Chicken Salad

1/2 cup reduced-fat mayonnaise

1/3 cup sweet pickle relish

1/3 cup finely chopped celery

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 hard-boiled large egg, cooled and minced

2 cups chopped cooked chicken breast

4 slices whole wheat bread, toasted

2 romaine leaves

Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Apricot chicken

1/2 cup apricot preserves

2 tablespoons reduced-sodium soy sauce

1 tablespoon chicken broth or sherry

1 tablespoon canola oil

1 tablespoon cornstarch

1 teaspoon minced garlic

1/4 teaspoon ground ginger

1 pound boneless skinless chicken breasts, cut into strips

1 medium green pepper, chopped

1/2 cup salted cashews

Hot cooked rice

In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice.

Chicken Corn Chowder

2 tablespoons butter

1 small onion, finely chopped

1 celery rib, finely chopped

1 small sweet red pepper, finely chopped

2 cans (14-3/4 ounces each) cream-style corn

1-1/2 cups chopped cooked chicken

1 can (12 ounces) reduced-fat evaporated milk

1 teaspoon chicken bouillon granules

1/2 teaspoon pepper

8 bacon strips, cooked and crumbled

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender. Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Chicken Taco Soup


1 onion, chopped 


1 (16 ounce) can chili beans 


1 (15 ounce) can black beans 


1 (15 ounce) can whole kernel corn, drained 


1 (8 ounce) can tomato sauce 


1 ½ cup chicken stock 


2 (10 ounce) cans diced tomatoes with green chilies, undrained 


1 (1.25 ounce) package taco seasoning 


3 whole skinless, boneless chicken breasts 


shredded Cheddar cheese (optional)


sour cream (optional) 


crushed tortilla chips (optional) 

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Salsa Chicken Soup

½ pound boneless chicken breast

14 ½ oz chicken broth

1 ¾ cup water

2 teaspoon chili powder

1 cup frozen corn

1 cup salsa

Cheeseburger Soup 

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup all-purpose flour

2 cups cheddar cheese 

1 1/2 cups milk

1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Baked Omelet

8 eggs

1 cup milk

1/2 teaspoon seasoning salt

3 ounces cooked ham, diced

1/2 cup shredded Cheddar cheese

1/2 cup shredded mozzarella cheese

1 tablespoon dried minced onion

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Amish Breakfast Bake

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded cheddar cheese

1-1/2 cups 4% cottage cheese

1-1/4 cups shredded Swiss cheese

Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

You can use chicken, ham, sausage, bacon or any mixture. I just use minced onions from a jar. It is a 9 by 13 pan so will last a while and can easily be heated up in the microwave. You could leave the meat out and cook meat to go with it as you eat the rest. Probably would use a smaller pan then.

Tortilla Pizza 

Place a small flour tortilla on a cookie sheet. Cover with pizza sauce. Add a small amount of cheese. Top with favorite pizza topping. Mine are pepperoni and black olives. Cover with more cheese. Bake at 375 for 5 to 10 minutes.

American Legion Hot Dish

1 pound ground beef

½ onion, chopped

1 cup frozen sliced carrots

1 cup frozen cauliflower

1 cup frozen chopped broccoli

1 can cream of mushroom soup

1 can cream of chicken soup

3-4 stalks celery, chopped

2 Tablespoons soy sauce

½ teaspoon white pepper

1 12-ounce bag chow mein noodles

Preheat the oven to 325°. Fry hamburger and onion in a large cast-iron pan, breaking it up into small pieces. Drain and place in a large baking pan. Mix vegetables, soups, celery, soy sauce and pepper, then into pan and combine with meat. Fold in two-thirds of the chow mein noodles (8 ounces), cover and bake for about an hour. Sprinkle remaining chow mein noodles on top. Put cover back on and bake another 15 minutes.

Taco Hashbrown Casserole

1 lb ground beef

1 oz packet taco seasoning

10.5 oz cheddar cheese soup

30 oz frozen shredded hashbrowns

2 cups shredded taco style cheese divided

Brown your ground beef with garlic and drain

In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 6-quart crock pot or casserole crock pot

Top all the ingredients with your remaining cheese

Cover and cook on low for 4-5 hours or high for 2-2.5 hours

Spaghettio Hot Dish

1 large can of spaghettios
1 can Hormel chili with beans
1 can corn, drained
1 pound hamburger, browned
Mix and bake at 350 degrees for 1 hour.

Hash Brown Casserole 

Mix together:
1 pound browned hamburger
1 lb. hash browns, thawed (pepper and onion best)
1/4 cup melted butter or margarine
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup cream of chicken soup
Salt and pepper

Top with combination of:

3/4 cup crushed Corn Flakes or cracker crumbs 
1/8 cup melted butter or margarine 

Bake 50 minutes at (350F).

Pizza Casserole 

1 lb. hamburger, browned and drained

1 (14 oz.) jar Ragu Pizza Quick sauce

8 oz. spaghetti cooked and drained

Grated cheese (whatevers left in refrigerator Colby, Cheddar, Mozzarella)

Mix hamburger, spaghetti, and 1/2 sauce together gradually adding sauce until its as saucy as you like. Top with grated cheese and bake at 350 degrees until warm throughout dish and cheese melted. 

Cajun Chicken Fettuccine 

8 ounces uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons olive oil
2 cups cubed cooked chicken
4 teaspoons Cajun seasoning
1 teaspoon minced garlic
1 jar (17 ounces) Alfredo sauce
1/2 cup spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake at 375° for 15 minutes. Uncover; bake 10-15 minutes longer or until golden brown.

CROCKPOT DRESSING

1 c. butter

2 c. chopped celery

1 c. chopped onion

1 tsp. poultry seasoning

1 1/2 tsp. sage

1 1/2 tsp. salt

1/2 tsp. pepper

1 tsp. thyme

2 eggs, beaten

4 c. chicken broth

12 c. dry bread cubes

Saute celery and onions in butter until softened. Mix with spices, eggs and broth until well blended. Add crumbs; stir to blend. Cook in crockpot on high for 45 minutes; reduce heat to low for 6 hours. Optional: add browned Jimmy Dean pork sausage and turkey leg meet.

Mini pigs in a blanket

little smokies sausages 

crescent rolls 

1/4 cup parmesan cheese 

1/8 teaspoon garlic powder

Preheat oven according to directions on crescent roll package. Unroll but leave intact 2 triangles of crescent rolls. Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips. Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil. Sprinkle each pig with parmesan and garlic powder. Bake according to crescent roll package directions.

Norwegian hot dog:  smoked sausage served in lefsa

Slow-Cooked Pork and Beans

1 boneless pork loin roast (3 pounds)

1 medium onion, sliced

3 cans (15 ounces each) pork and beans

1-1/2 cups barbecue sauce

1/4 cup packed brown sugar

1 teaspoon garlic powder

Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast; shred with two forks. Return meat to slow cooker; heat through.  

Wild Rice Pheasant Bake 

3 cups cooked Uncle Ben long grain and wild rice

3 cups chopped cooked pheasant

16 oz. pkg. frozen french cut green beans, thawed

17 oz. jar alfredo sauce

1/2 cup soft bread crumbs

Preparation:

Preheat oven to 350 degrees. Mix rice, pheasant, green beans and alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.

BBQs

Add Cookies Original BarBQ Sauce to browned hamburger and heat.

Deer

Remove any bones from deer steak or slice partially thawed deer roast. Add Kraft Original Barbecue Sauce. Bake at 350 degrees for about 2 hours. If there is too much juice uncover and continue baking until sauce thickens.

Tator Tot Hot Dish

2 pounds hamburger, browned
1 box macaroni rings, cooked
2 cans cream of chicken soup
2 can cream style corn
Mix above ingredients and pour in 9 by 14 inch pan. Cover with frozen tator tots and bake at 350û for 1 hour.

Beans and Hamburger 

Brown 1 pound hamburger. Add 1/4 cup catsup, 1 tablespoon mustard, and 1/2 cup brown sugar. Mix in 1 large can of pork and beans. Heat and serve.

Taco Casserole
1 medium onion
2 pounds hamburger
1 teaspoon salt
1 clove garlic (optional)
2 (8 ounce) cans tomato sauce
2 tablespoons vinegar
2 tablespoons chili powder
1 can kidney beans
1 (11 oz.) bag Fritos
1/2 pound American cheese
Brown hamburger. Drain fat off and mix all together. Layer in a 9x13 inch pan: chips, cheese, meat mixture, chips, cheese, meat mixture. Bake at 375 degrees for 20 minutes. Garnish with 1/2 head lettuce, tomato wedges, black olives and 1 carton sour cream.

Meat Loaf or Meat Balls
2 pounds hamburger
2 eggs
1 package saltine crackers, crushed
2 tablespoons onion
1/4 cup catsup
1/4 cup milk
Mix and bake at 350 degrees for 1 1/2 hours. For meatballs cook on a cookie sheet for 15 minutes.

Slow Cooker Boneless Turkey Breast

1 (10 pound) boneless turkey breast

2 (1 ounce) packages dry onion soup mix

3/4 cup water

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon dried parsley

1 tablespoon steak seasoning

1 tablespoon dried basil

1 tablespoon dried oregano

Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.

Thyme-Roasted Vegetables

9 cups cubed red potatoes (or equal amount of red potatoes, sweet potatoes, and butternut squash)

3 cups sliced sweet onions

3 medium carrots, sliced

½ pound medium fresh mushrooms, halved (optional)

1 large sweet red pepper, cut into 1 ½ inch pieces

1 large sweet yellow pepper, cut into 1 ½ inch pieces

2 tablespoons butter, melted

2 tablespoons olive oil

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat. Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Corn Casserole

1 can whole kernel yellow corn, undrained

1 can cream style yellow corn

1 (8 oz.) carton sour cream

2 eggs, beaten

1 ½ cups corn muffin mix

1 stick butter, melted

Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.

Scalloped Corn

1 cup cream style corn
1 beaten egg
1/2 cup milk
salt and pepper
16 small soda crackers
Mix corn, egg, milk, and seasonings. Add crushed crackers and bake at 350 degrees for 1 hour.

Peas and Carrots

Layer:
1 package frozen peas and carrots, partially cooked
Grated Velveeta cheese or cheese slices
Crushed Ritz crackers
Cover with one stick margarine, melted. Refrigerate overnight. Bake at 350 degrees for 20-30 minutes.

Taco Dip

1 pound hamburger
1 packing taco seasoning mix
1 can refried beans
1 eight ounce package cream cheese
1 eight ounce pace picante sauce
8 ounce shredded cheese

Brown and drain hamburger,  Add seasoning mix and water as directed on package.  Mix in reried beans.  Put in two quart casserole dish.  Mix cream cheese (room temperature) and picante sauce together with mixer in separate bowl.  Layer or pour on top.  Then layer or top with whredded cheese.  Bake at 350 degrees for 30 minutes.  Let cool for 10 to 15 minutes before eating to thicken.  Garnish with lettuce, black olives, tomatoes, sour cream, etc.  if desired.