Feed Dave Thursdays on Q99 is presented by Kroger
Bacon-Almond Cheese Spread
5 slices honey-cured bacon, or maple-smoked bacon
2 cups cottage cheese
3 tablespoons fresh chives, chopped
1 teaspoon Worcestershire sauce
Salt, to taste
Black pepper, to taste
1/4 cup almonds, toasted and finely chopped
Whole wheat toast triangles for accompaniment
In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and crumble. In a blender or food processor, combine the cottage cheese, chives, Worcestershire, and salt and pepper, blend until just smooth, and scrape into a bowl. Add the bacon and almonds, stir until well blended, cover, and chill about 30 minutes before serving on toast triangles.
Christmas Breakfast Casserole
9 eggs scrambled
2 cups shredded cheddar cheese
1 pound sausage cooked and drained (I use mild but you can use any variety.
12 slices of bread cut up (I use about 1/2 bag of unseasoned stuffing bread crumbs)
2 1/2 cups milk (possibly more – you don’t want it too dry)
Salt & Pepper
Spray a 9 X 13 pan with Pam and mix all ingredients together in pan. Bake in a 350 degree oven for approximately 45 minutes, until the center isn’t runny. Variations: Substitute Frozen hash browns (try the kind with pieces of chopped pepper) for bread. Substitute with Seasoned bread crumbs. This is also wonderful with Sausage Gravy (and biscuits). I buy the Southern Mills Gravy Mix w/Sausage flavoring. It is a wonderful topping to the Casserole!
From Cynthia Peecher of Blacksburg
Muddy Buddies
9 cups Rice Chex, Corn Chex, Chocolate Chex or Honey Nut Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereaL and set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute and stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag and shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
From Denise Hunt of Collinsville
Italian Sausage Dressing Casserole
1/2 lb ground mild italian sausage
1/4 cup butter
1 cup chopped celery
1 medium onion chopped
1/2 green pepper chopped
2 garlic cloves, minced
6 cups herb seasoned bread stuffing mix (cube type)
1/4 parmesan cheese
1/2 tsp black pepper
2 cups chicken broth
1 egg, lightly beaten
Butter a 2-quart baking dish and cook sausage til done then drain pan. Melt butter and cook celery, onion, green pepper and garlic til done. In large bowl, combine the stuffing, sausage, veggies, cheese and pepper then mix well. Add broth and egg…toss well. Spoon into baking dish, cover and bake for 35 minutes. Uncover and bake another 10 to 15 minutes.
From Karen Jackson of Roanoke
Cherry Cranberry Pork Tenderloin
2 lbs. of Pork Tenderloin
1-16 oz. can of Cherries in Juice (I use Dark Red Cherries)
Cherry Flavored juice (Juicy Juice or other brand)
4 teaspoons of Cornstarch
¼ cup of Brown Sugar
½ cup of Dried Cranberries
1 teaspoon of Yellow Mustard
Pre-heat oven to 425 degrees. Place tenderloin in pan and season with salt and pepper. Roast for 25 minutes or until it reaches a temperature of 155-160. Make glaze while it’s roasting. For Glaze: Drain cherries and save the juice. Add enough cherry flavored juice to make 1 cup. Stir corn starch into 2 Tablespoons of the juice and mix until dissolved. In Small Saucepan combine the cornstarch mixture, 1 cup of cherry juice, cherries, brown sugar, and cranberries. Cook until thick and add the mustard. Put on meat and roast for another 15 minutes. It looks really pretty especially for Christmas with the red glaze.
from Melissa Clark
No-bake Peanut Butter Pie
1 8oz block of cream cheese,softened
1/2 cup powdered sugar
1/2 cup peanut butter
8 oz tub of Kool Whip
1 graham cracker crust
Mix first four ingredients,except save about 1 1/2 cup of the Kool Whip. Once combined, pour into graham cracker crust. Spread the other whipped topping on top of the pie. Refrigerate for 45 minutes to 1 hour.
From Shirley Bradley of Dublin
Thanksgiving Turkey Cake
Follow the link below for the full recipe. To make it easier, I used premade mashed potatoes (2 packages), mashed sweet potatoes (1), stuffing (1) and canned cranberry sauce. It looks hard, but with these shortcuts it’s not bad. Definitely a talker if you are looking for something unique to take to a party or luncheon.
http://www.chow.com/recipes/29029-thanksgiving-turkey-cake?tag=custom-doc;gumballs
Apple & Yam Casserole
1 (21 oz.) can Comstock apple pie filling
2 (17 oz.) cans whole sweet potatoes
3 Tbsp. butter
Nutmeg
Chopped nuts
Preheat oven to 325 degrees. Combine apple pie filling and whole sweet potatoes, drained, into buttered 7 x 11 inch baking dish. Dot with butter, sprinkle lightly with nutmeg and chopped nuts. Bake 30 minutes until bubbly.
From Nancy Thompson
Comfy Potato Casserole
1 frozen package of Southern Style Hash Brown potatoes, thawed
1 stick of butter
2 cans cream of celery soup
1 16 oz. container Sour Cream
2 cups shredded Sharp cheddar cheese
Prehead oven to 350 degrees. Place stick of butter in 13 X 9 glass pan and put in oven until the butter is fully melted. When melted, take out of oven and place thawed potatoes in the pan. Mix potatoes and butter. In a separate bowl, mix soup, sour cream and cheese. Add salt and pepper to taste. Pour this mixture over potatoes and mix thoroughly. Bake for 1 hour. Yummy!
From Jeanette Warwick of Craig County
Jack-O-Lantern Cheeseburger Pie
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
1/4 cup ketchup
1tsp worcestershire sauce
1 package refridgerated pie crusts
1 tbs prepared mustard
3 cups shredded monterey jack cheese, divided
2 tbs water
1 large egg
red and yellow food coloring
Cook the first 5 ingredients until beef is done and crumbled. Stir in ketchup and worcestershire. Unfold pie crust on a lightly greased baking sheet and spread mustard evenly on crust, leaving a 2-inch border. Stir 2 cups of cheese into meat mixture and pour over mustard/pie crust, again leaving a 2-inch border. Unfold remaining pie crust, cut out a jack-o-lantern face and place over meat mixture. Crimp edges to seal the 2 crusts. Whisk together water and egg. Add 1 drop each of red and yellow food coloring. Brush egg mixture over crust and bake at 425 for 20 minutes. Remove from oven and brush with egg misture again. Fill eyes, nose and mouth with remaining cheese and bake 5-10 minutes more.
Pumpkin Chocolate Chip Cookies (soft cookies)
2 large eggs
1 30 oz (the BIG can) of Pumpkin Mix (must be the mix not plain)
1 1/2 cups shortening
2 tsp vanilla
4 cups All Purpose Flour
1 1/2 cups sugar (can substitute Splenda)
1/2 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp of cinnamon
1 bag (12oz) Hershey’s (or Nestle’s) semi-sweet MINI chocolate chips
In very large bowl mix eggs, vanilla, pumpkin mix and shortening. In another bowl mix all of the dry ingredients. Sift it. Add the dry ingredients to the wet ingredients. Add mini chocolate chips. Mix and drop 1/2 tsp of mixture on cookie sheet. Bake at 375 degrees for 10 – 14 minutes. This is a large recipe and makes 10 dozen. The mixture freezes great if needed for about 14 days.
From Michelle Romuald of Greensboro, NC
Southwest Chicken Spirals
1 7 oz. Jar roasted red peppers
2 cups chopped cooked chicken
1 8 oz. cream cheese, softened
1 envelope Ranch dressing mix
¼ cup chopped ripe olives (I use diced black olives)
¼ cup diced onion
1 4.5 oz. can chopped green chilies, Drained
2 Tbsp. chopped fresh cilantro
¼ cup pine nuts OPTIONAL (I do not use)
8–6″ flour tortillas
Drain roasted red pepper well and pat dry with paper towels; chop. Stir together peppers, chicken, cream cheese, ranch mix, olives, onion, chilies and cilantro. Cover and chill at least 2 hours. Spoon evenly over tortillas and roll up. Cut each roll into 5 slices or servings, securing with wooden picks if necessary. Makes approximately 40 small or 20 large appetizers.
Mini Meatloafs
1 cup ketchup
3 to 4 Tbsp packed brown sugar
1 tsp. ground mustard
2 eggs, beaten
2 tsp Worcestershire Sauce
3 cups Crispix Cereal, crushed
3 tsp onion powder
½ to 1 tsp seasoned salt
½ to 1 tsp garlic powder
½ tsp pepper
3 lbs lean ground beef
In large bowl, combine ketchup, brown sugar, and mustard. Remove ½ cup for topping, set aside. Add eggs, Worcestershire, cereal, and seasonings to remaining ketchup mixture. Mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. Press about 1/3 cup meat mixture into 18 muffin cups. Bake 375 degrees for 18-20 minutes. Drizzle with remaining ketchup mixture and bake 10 more minutes.
From Cheryl Knost of Montgomery County
Ranch Style Sausage Grits
1C quick cooking grits
1 1lb. pork hot sausage
1 large chopped onion
16 oz. salsa – medium or hot
1/2 lb. cheddar-shredded cheese-divided into 2 parts
Preheat oven to 350 degrees. Lightly grease a 10 X 6 baking dish. Cook grits and set aside. Cook sausage and onion and drain. Combine grits, sausage, salsa and 1/2 cheese then spoon in baking dish. Bake 15 minutes, sprinkle the remaining cheese and bake 5-10 minutes or until cheese melts.
White Chocolate-Raspberry Cheesecake Bars
12 Oreo Cookies, finely crushed
2 Tbsp. butter (melted)
3 squares Baker’s White Chocolate, (divided)
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves
Heat oven to 350 degrees. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan. Melt 2 chocolate squares as directed on pkg. Beat cream cheese, sugar & vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 25-28 minutes or until center is almost set. Cool 5 minutes, spread with raspberry preserves. Melt remaining chocolate square; drizzle over cheesecake using diagonal lines. Cool cheesecake. Refrigerate 4 hours, cut into 18 bars.
From Lisa Benasher of Axton
Bacon Wrapped Chicken Bites
2 boneless chicken breasts
1 pkg bacon
1/4 cup brown sugar
1 & 1/2 tbsp cayenne pepper
toothpicks
Preheat oven to 350. Mix dry ingredients together in bowl. Cut chicken into 1 inch squares and wrap each in half strip of bacon, secure with toothpick and roll in brown sugar mixture. Wrap baking pan with aluminum foil and bake the bites 15-20 minutes until bacon is crispy.
From Jay Cole of Dublin
Tailgate Pasta Salad
16 oz. of the pasta (Do not overcook)Use pasta shaped like a footballs may not be carried by all Kroger stores. The VT bookstore has had them in the past. Kroger does carry the alternative which is 16 oz Tri-Color Rotini
4 hard boiled eggs fine chopped (suggest cross cutting with an egg slicer)
1 and ½ cups of diced cucumbers (The best are pickling and/or English with skins on)
1 cup chopped bell peppers(For this tailgate select the color of the peppers to match you team colors. Obviously VT is orange and maroon, so use red and orange. These will also be used to place a decorative VT on the completed salad using pepper strips of the same color.)
½ cup red radishes, thin sliced (about 5-6 medium)
1/3 cup green onions, fine chopped
1/3 cup red onion, fine chopped
Salt and pepper to taste
Secret ingredient—1 and ½ tablespoons of Onion Salt (NOT onion powder)
1 cup Kraft Miracle Whip
Best served one to two hours after it is mixed and chilled. Garnish with school letters using pepper strips of appropriate colors.
From Bill Zuti of Radford
Gwyn’s Sticky Buns
1 pkg. frozen yeast rolls (24 count), cut in half (microwave @ 30 seconds to soften enough to cut in half)
1 pkg. regular butterscotch pudding mix (not instant)
2 sticks butter, melted
2 tsp. cinnamon
1 C. brown sugar
1/2 C. currants or raisins or craisins (can also add 1/2 C. chopped pecans if no one is allergic)
Grease 9×13 pan with some of the melted butter. Place roll pieces in pan and sprinkle with pudding mix. Mix next 3 ingredients and spoon over rolls; sprinkle with craisins. Put pan in cold oven OVERNIGHT. Next morning, turn oven to 325 and bake about 25 min. Invert on to cookie sheet or tray so all the gooey stuff comes out on top before serving.
From Dick’s niece, Gwyn Loftin of Roanoke
Taco Stuffed Shells
2 pounds ground beef
2 envelopes taco seasoning mix
1 8 oz. package cream cheese, cubed
1 box jumbo pasta shells
¼ cup melted butter or margarine
1 cup salsa or to your liking
1 cup taco sauce or to your liking
2 cup shredded cheddar cheese
1 ½ cup crushed tortilla chips or to your liking
Sour cream, garnish if desired
Green onions, garnish if desired
In a pot, cook beef until no longer pink and drain. Add taco seasoning and prepare according to package directions for each. Add cream cheese, cover and simmer for 5 to 10 minutes or until melted. Transfer to a Tupperware bowl and chill for 1 hour. Cook pasta according to package directions and drain. Gently toss with butter. Butter or grease a 13 X 9 casserole dish. Next, spoon salsa into the dish. Stuff the shells with the meat mixture and place on top of salsa. Top shells with taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese and crushed chips. Bake an additional 15 minutes longer or until heated through and cheese melted. Serve with sour cream and green onions.
From Stacey Tucker of Rustburg
Sausage & Potato Casserole
3/4-1 lb. bulk breakfast sausage (mild or hot, you choose)
6 medium potatoes
1/4 cup melted butter
1 chopped medium onion
1/2 tsp. minced garlic
1 tsp. basil
1 tsp. summer savory (if you don’t have it omit it, I do)
3/4 cup Pepperidge Farm herbed stuffing mix
1/4 cup melted butter
1 cup milk
2 cups (or 8 oz.) shredded cheddar cheese
Preheat oven to 350 degrees. Peel, slice, & boil potatoes. Melt 1/4 cup butter & sauté garlic & onion. Add basil, savory, & 4 Tbsp. stuffing mix. Set aside. Fry sausage on medium heat and drain fat. Add onion mixture to sausage. Drain potatoes and stir into sausage mixture. Place mixture in a greased 9×13 oven proof dish. Mix cheese, melted butter and the rest of stuffing mixture and milk. Sprinkle over top. Bake 40 minutes. Enjoy!
From Angie Wilkerson of Keysville
Pop Tart Ice Cream Sandwiches
Get your favorite pop tart. Cut in half. Put your favorite ice cream on bottom side of pop tart, place other pop tart half on top. Form ice cream around edges and shake candy sprinkles on ice cream. Freeze about an hour and eat ’em up.
Gina’s Cheezy Crab Dip
1 big brick of Velveeta, cubed
1 can of Mild Rotelle tomatoes (chopped tomatoes with green chilis)
¼ cup of beer
2 cans of lump crab meat, drained (found in Super Market with canned tuna)
1 Tb. Minced garlic or 1 Tb. garlic powder (NOT SALT)
Dash of pepper
Combine all ingredients in crock pot on low and simmer for at least four hours, stirring occasionally. Serve with corn or tortilla chips. The longer it cooks, the better it is. If it gets too thin, add more cheese or leave the lid off a bit.
From Gina Moore
Ice Cream Sunday Dessert
1 12 oz. bag Semi Sweet Chocolate Chips
1 12 oz. can Evaporated Milk
1/2 teaspoon Salt
1 12 oz. box Vanilla Wafers crushed1/2 Cup margarine melted
2 quarts Vanilla Ice Cream (softened)
In sauce pan, melt chocolate chips with evaporated milk and salt over medium heat. Cook and stir until thickened for about 20 minutes. Remove from heat. (Set aside 1 cup of wafer crumbs for topping). Mix together the wafer crumbs and margarine. In a 13 X 9 greased pan, press the rest of the wafer crumbs and chill 10-15 minutes. Pour chocolate mixture over crumbs, cover with handy wrap and freeze until firm for 20-25 minutes. Spread 2 quarts of ice cream over chocolate mixture and sprinkle the cup of wafer crumbs over ice cream. Freeze 2 hours before serving.
From Demi Lundon
Butternut Squash Lasagna
1 large butternut squash, peeled, halved, seeded, cut into chunks
1 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound lasagna noodles
1/4 cup plus unsalted butter
1/4 cup all-purpose flour
2 cups low-fat milk, warmed
2 cups part-skim ricotta cheese
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
Preheat oven to 400 degrees F. Combine squash with 1 tablespoon olive oil, salt, and black pepper and spread out on an aluminum foil covered baking sheet. Roast squash for 40 to 45 minutes or until fork tender. Meanwhile, cook lasagna noodles in boiling water until tender. Drain noodles and reserve. Combine butter with flour in a skillet and heat, whisking for 2 minutes. Whisk in milk, bring mixture to a boil and then reduce heat and simmer for 5 to 7 minutes or until thickened. When squash is finished cooking combine squash with 1 cup ricotta cheese, cinnamon, and nutmeg in a blender or food processor. Blend until squash is smooth. When ready to cook, spoon about 1/4 of the sauce onto the bottom of a 9 x 13-inch casserole dish then top with 1/4 of the lasagna noodles, 1/4 of the squash, 1/4 of the ricotta cheese, 1/4 of the Parmesan cheese, and 1/4 of the mozzarella cheese. Continue layering ending with mozzarella cheese until all ingredients are finished. Cover lasagna with aluminum foil and bake for 55 to 65 minutes or until heated through. Remove lasagna from oven and let rest for 15 to 20 minutes. Makes 8 servings.
From Lynda Edghill of Roanoke
Calico Squash Casserole
2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers (Ritz or Townhouse)
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 ounces) shredded sharp cheddar cheese
In a large saucepan, combine the first 5 ingredients; add 1/2 teaspoon of salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside. Combine crumbs and butter; spoon half into a greased shallow 1-1/2 quart baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper, and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
From Sherri Shupe of Salem
Oreo Balls
12 Oreo cookies
1/4 cup milk
8 tablespoons crunchy peanut butter
spoonful of honey
Crush the Oreos in a bowl. Add the milk and mix. Add the peanut butter and honey. Roll into balls Refrigerate on a plate for at least 30 minutes.
From Beth Mcguire of Roanoke
Pineapple Brown Sugar Burgers
1/2 lemon
3 tbs butter
4 slices pineapple (canned in juice)
1 tbs brown sugar
1 lb ground beef
1/2 tsp sea salt
2 tbs pineapple juice
buns
Cut lemon into very thin slices and melt butter in heavy frying pan, add lemon slices and pineapple in single layer. Cook over low heat until lemon slices are soft. Sprinkle with brown sugar, cover pan and cook until sugar has melted. Mix ground beef with salt and pineapple juice, shape into 4 patties. Grill until done and then top burgers with pineapple/lemon mixture and serve on buns.
From Debbie Scott of Roanoke
Best Banana Pudding
1 large package vanilla pudding (french vanilla is richer)
1 package cream cheese
1 regular cool whip
1 can sweetened condensed milk
2 bags Pepperidge Farm Chessmen cookies
1 nice bunch of bananas
Line a 9″ x 12″ dish with Chessmen cookies, slice bananas on top of cookies. Mix pudding by package directions then fold in the cool whip. In another bowl, blend the cream cheese and sweetened condensed milk. After this is blended, pour the pudding cool whip mixture in and mix all together. Then pour the mixture over the bananas and put Chessmen cookies on top, just like you lined the bottom. Refrigerate for a short time, then take it with you. YUMMY!!
From Kaye Bradley of Salem
Vidalia Onion Salad
2-3 Vidalia onions – thinly sliced
¼ lb. feta cheese
Parsley
¼ cup olive
2 T white wine vinegar
2 T lemon juice
½ t oregano
Salt and pepper
Sugar – optional
Place sliced onions, feta cheese and parsley in a bowl. Mix remaining ingredients and add to onions. Let marinate 2-3 hours. Trust me, you don’t feel like you are grazing in an onion patch. Being Vidalia onions that have been marinated, it’s a wonderful, crunchy, refreshing yet flavorful salad. You can’t go wrong with this one.
From Macy Coffee of Lexington
Shrimp and Grits
Grits:
4 cups chicken broth
½ cup whipping cream
1 cup quick cooking grits
1 tbsp butter
¼ cup parmesan cheese
Salt and pepper
Shrimp:
2 tbsp butter
½ onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
½ pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and de-veined
¼ cup dry white wine
1 (14.5 oz) can of diced tomatoes
1 chopped jalapeno pepper (to taste)
In a heavy bottomed pan, bring the chicken stock and whipping cream to a low simmer. While simmering, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season to taste with salt and pepper.Heat a large sauté pan over medium heat. Melt butter and sauté onion, garlic and the green bell pepper. Saute until tender and translucent, add all the sausage. When the sausage has cooked, add the shrimp and saute for about 3 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper. Serve over the Parmesan cheese grits.
From Glenda Malzi from Thaxton
Grilled Corn Dip
6 ears of corn, husks removed
1 large chopped onions
1 jalepeno pepper finely chopped
2 tbsp butter
2 garlic cloves, minced
1 cup mayo
1/2 cup sour cream
1/2 tsp chili powder
2 cups shredded monterey jack cheese
1 small can sliced black olives
2 tbsp sliced green onions
tortilla chips
Roast corn on grill and cut corn from cob. Then in a large skillet saute onion and pepper in butter for a few minutes. Add corn and garlic, cook a few more minutes. Remove from the heat an combine mayo in a large bowl with sour cream and chili powder. Stir in cheese and corn mixture, mix well. Transfer to a greased casserole dish and bake uncovered, 25-30 minutes at 400 degrees. Sprinkle with olives and green onions. Serve with chips.
Strawberry Brownie Shortcake
1 pkg Duncan Hine Double Fudge brownie mix
1 (3.5 oz) pkg vanilli instant pudding
1 1/2 cups milk
2 cups whipped topping
1 quart fresh strawberries, sliced
Grease 2 9-inch round cake pans then prepare brownie mix according to package for cake-like brownies. Bake 20-25 minutes at 350 and then cool. Stir pudding mix with milk, chill 5 minutes. Fold in whipped topping and chill. Place one brownie on serving plate. Top with half pudding mixture and then half strawberries. Repeat.
Toasted Ham and Chesse Croissant with Raspberry Dijon
2 T Dijon-style mustard (I used honey dijon)
1/4 cup raspberry preserves
4 croissants, split
2/3 pound thinly-shaved smoked ham
1/2 cup shredded cheddar cheese (I like sharp)
Mix together mustard and preserves; spread onto cut sides of each croissant. Pile bottoms of croisstants with equal amounts of shaved ham; sprinkle with equal amounts of cheese. Replace the top half of each croissants. Wrap croissants in foil. Heat in a 300 degree oven about 10 minutes or until croissants are warm and cheese melts. Number of servings is 4. ENJOY!!!
From Lana Dews of Hurt
Easy but oh so good Chicken Pot Pie
1 Frozen pie crust (bottom-deep dish size)-I use Pillsbury crust for top and
1 Refrigerated pie crust (top)-and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained)-I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)
Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting. Bake 40 minutes and enjoy! Original Recipe was Morgan Julian-Terrianne -Julian’s daughter.
From Lordean Bade of Roanoke
Chili Relleno Casserole
16 oz shredded Mexican Cheese
3 small cans whole green chilies, drained
1 tbsp flour
½ tsp salt
1 small can evaporated milk, plus added regular milk to make ¾ cup
2 eggs
1 small can tomato sauce
In a 9-inch square baking dish, layer half cheese, then all the chilies, then rest of cheese. Beat the eggs, add milk, flour and salt….mix well and pour over cheese. Bake at 350 about 30 minutes until center is set. Pour tomato sauce on top. Return to oven for another 5 minutes.
From Diane Leach
Banana Split Cake
2 c. Graham Cracker Crumbs
2 sticks Margarine or Butter (1 melted & 1 softened)
1 pkg. 8 oz. Cream Cheese
2 c. Confectioners’ sugar
1 tsp. Vanilla
5 Bananas
1 lg. can of Crushed Pineapple – drained
Cool Whip
Maraschino cherries
Chopped pecans
Layer 1: Mix crumbs and melted butter together and press in 9 x 13 pan.
Layer 2: Blend cream cheese, softened butter, sugar, and vanilla until creamy for about 4 minutes and spread over graham cracker crust.
Layer 3: Cover with sliced bananas.
Layer 4: Spread drained pineapple over bananas.
Layer 5: Cover with cool whip.
Layer 6: Sprinkle with nuts and place cherries on top. Refrigerate.
From Joyce Weaver of Penhook
Shrimp Salad Pita Pockets
Pita pocket bread (wheat or white)
Iceberg lettuce
1 small tomato
1 English cucumber
1-2 two celery stalks
1 or 2 green onions or scallions
2 bags of Success rice
1 bag of frozen kroger salad shrimp, thawed
mayonaise
lemon juice
sweet pickle juice
salt and pepper
sugar
Thaw the shrimp (I run cold water over it in a colander). Cook the two bags of rice, drain and let cool to room temperature. Then dice up the celery, the onions, quarter lengthwise and then slice up the cuke, dice up half of the tomato (save other half for garnish). Note: I don’t really like tomatoes raw so I will just put a couple of spoons of the tomato juice in the mix for me. Put it all into a bowl, stir. Put a couple of squirts of lemon juice in mixture to help cut the shrimpy smell. Then add a big heaping spoon of mayo and a couple of big splashes of sweet pickle juice to cut the mayo taste. Sprinkle just a little tablespoon of sugar into the mix, if it’s too dry, add more mayo and pickle juice (it usually takes 2-3 heaps of mayo). The dressing should look almost milky, but enough of the mayo still holds rice and stuff together. Salt and pepper to taste. Serve in a half pita pocket with lettuce and thin slice of tomato if you like it (or if I have extra cuke, I will thin slice that up as well).
Spicy Wonton Chicken Bites
1 Pkg wonton wraps
2 Cups cooked chicken (I use leftover rotisserie chicken)
1 Stalk Celery
1/2 Small Onion
1/2 Cup Water Chestnuts
1/2 Cup Sour Cream
3/4 Cup Mozarella Cheese
1/4 Cup Texas Pete for MILD heat, 1/4 Cup Finely chopped Jalepenos for more heat
In a food processor, finely chop chicken, celery, onion, water chestnuts. Add remaining ingredients and mix well. Heat canola or peanut oil in deep fryer to 350 degrees. Separate sheets of wonton wraps. Place a well rounded teaspoon chicken mixture in center of wrap. Wet inside border of wrap with water. Bring two opposing sides of wrap over chicken and seal. Do the same with the other 2 corners to form a pillow. Seal corners with wet fingers. Place 3-4 at a time into oil for 3 minutes or until golden brown. Stir to keep from sticking. Drain well on paper towel. Enjoy with your favorite dip or alone. We like them with salsa, ranch, or plain sour cream.
Shrimp Gumbo
2 1/2 tablespoons unsalted butter
3 Tablespoons all purpose flour
1 (14 1/2 ounce) can diced tomatoes with green pepper, celery, and onions
1 cup reduced-sodium chicken broth
1 (10 ounce) package frozen cut okra
3/4 teaspoon dried thyme
1 1/2 pounds large shrimp, peeled and deveined ( I buy frozen, peeled at Kroger) Must be thawed before adding to slow cooker.
Melt the butter in a small nonstick skillet over med-high heat. Add the flour and cook, stirring constantly until mixture turns reddish brown, 4-5 minutes. Place the butter mixture, tomatoes, broth, okra, and thyme in a 5-6 quart slow cooker; mix well. Cover and cook until the sauce thickens and the vegetables are tender, 3-4 hours on high, 6-8 hours on low. About 35 minutes before the cooking time is up, stir the shrimp into the slow cooker. Cover and cook on high until the shrimp are just opaque in the center, about 20 minutes. For those on the program, a serving size of 1 1/2 cups for 5 points. Also good served over brown rice.
Cadbury Egg Cake
8 Cadbury eggs (original)
2 sticks maragrine
2 cups sugar
4 eggs
3 cups all purpose flour
1/2 teaspoon baking soda
3/4 cup sour cream mixed with 1/2 cup milk
1 cup chopped nuts
1 teaspoon vanilla
Melt Cadbury eggs and 1 stick of margarine, sit aside. Cream together remaining stick of margarine and sugar, add eggs one at a time mixing after each then add vanilla. Add Cadbury egg mixture. Mix soda with flour and add alternately with sour cream mixture. Add nuts. Bake in a tube pan at 350 for 1 hour and 15 minutes or until done. Let cool for 15 minutes then turn out and cool completely. Ice with chocolate frosting if desired.
From Maryjane Spencer of Covington
Italian Sausage Casserole
1 (12 ounce) package Penne pasta
2 tsp olive oil
1 pound Italian sausage (I used sweet, removed from casing)
1 chopped onion
½ chopped green pepper
2 cloves chopped garlic
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.4 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
2 tsp Italian seasoning
1 tsp red pepper flakes
Salt & pepper
2 cups shredded mozzarella
Cook pasta until al dente, drain. While pasta cooks, heat olive oil in large skillet. Cook sausage with onions & peppers about 10 minutes, add garlic and cook another minute or 2 and drain. Add wine, cook a couple of minutes, then stir in tomato sauce, chopped tomatoes, tomato paste and seasonings. Mix well and cook 10 minutes. Toss sauce with pasta, incorporating well. Pour in 9×13 baking dish. Top with shredded cheese. Bake 20 minutes at 350 or until cheese is melted.
Cuban Toasties
1 ½ ounce boiled deli ham, finely chopped
3 ounces shredded Swiss cheese
1/3 c mayonnaise
½ small onion
1 ½ teaspoons chili sauce
1 teaspoon yellow mustard
1 baguette, cut into 1/3 inch-thick-slices
2 crisp dill pickles, thinkly sliced
Preheat oven to 500 degrees. In small bowl stir together the ham, cheese, mayonnaise, onion, chili sauce & mustard. Arrange bread slices on a foil-lined baking sheet. Place 2 pickle slices on each bread slice then spread about 1 tablespoon of the ham mixture on top. Bake the toasties for 8-10 minutes, until golden & bubbly. Cool for a few minutes before serving. Serves 5.
From Cyndi Hodnett
Double Pistachio Cake
1 Box White Cake Mix
½ Cup Milk
½ Cup Water
5 eggs
2 Boxes Pistachio Instant Pudding
½ Cup Cooking Oil
½ Cup Chopped Pecans
Mix all of ingredients together and cook in layers at 350 degrees for 30-35 minutes. Cool completely before frosting.
Frosting
1 Box Pistachio Instant Pudding
1 Reg. Container of Cool Whip
½ Pint of Whipping Crème
Mix quickly and frost cake (sprinkle the top with chopped pecans, if you wish). ***Note from Dick Daniels: I added green food coloring to the icing to make it greener. Keep refrigerated. This would be a cool recipe for St. Patrick’s Day because the cake is green all the way through…It is also a good cold recipe for summertime.
From Amy Kendrick
Sloppy Joe Bake
1 lb ground beef
1 onion, chopped
1 can sloppy joe sauce
1 can mexicorn, drained
1 cup bisquick
1 cup shredded cheddar cheese
½ cup water
Brown ground beef with onion, drain. Mix in sloppy joe sauce and 2/3 of corn, heat through. Pour into greased casserole. In a bowl, mix 1 cup bisquick, ½ cup water, 1/3 corn, ½ cup cheese. Dot beef mixture with biscuit mixture. Bake 15-20 minutes at 425 degrees until topping starts to brown. Sprinkle remaining cheese, return to oven 2-3 minutes until cheese melts. Let sit a few minutes before serving.
From Tricia Minter
Chicken Broccoli
1 Breast of Chicken (per person) or a whole bake chicken – just depends how much chicken you want. I make with 2 whole chickens.
2 packages frozen Broccoli spears (broccoli with cheese sauce)
2 cans Cream of Chicken or Mushroom soup
1 cup of mayonnaise
1 Tablespoon Lemon Juice
½ teaspoon curry powder
½ cup Cheddar Cheese grated
1 can water chestnuts drained and sliced
Optional – Almonds slivered
Cook or bake the chicken, skin, cut into bite size pieces. Cook and drain the broccoli. Layer broccoli and chicken in a 9 X 13 pan. Combine remaining ingredients (except cheese) and pour over chicken and broccoli. Sprinkle cheese on top. Bake 30 to 40 minutes at 350. Make ahead and keep in frig.
From Judy Schossow of Roanoke
Lettuce Wrap (Singapore style)
1 lb of ground pork
2 1 small onion-diced
3 stalks of green onions-diced
1/4 cup of peas or left over carrots, green beans, or mixed diced veggies
1 head of lettuce-separate into large leaves
1 medium tomato – diced
1/2 cup of hoisin(most grocery stores-Asian isle-dah!)
Salt & pepper to taste
2 teaspoon of soy sauce to taste(omit salt if you use soy sauce)
Hot peppers sauce(optional)
Brown ground pork and add onions, garlic, green onions then stir fry mixture for 2-3 minutes till onions are cooked. Add peas, hoisin sauce (set aside 2 teaspoon, salt or soy, pepper, hot peppers. Stir fry 1-2 minutes. Serve hot. Place 1-2 teaspoon of meat mixture in the middle of lettuce leaf. Add a dab of hoisin sauce, hot sauce and diced tomatoes then wrap lettuce like a burrito and enjoy! “Less than 30 minute meal.” that can be served as appetizer or main course.
From Ivy Dill of Daleville
Hot Fudge Pudding Cake
¾ cup white sugar
1 cup all-purpose flour
¼ cup cocoa powder
2 tsp baking powder
¼ tsp salt
½ cup milk
1/3 cup melted butter
1 ½ tsp vanilla
½ cup white sugar
½ cup packed light brown sugar
¼ cup cocoa powder
1 ¼ cup hot water
Heat oven to 350 degrees. Combine ¾ cup white sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla…beat til smooth. Pour batter into bottom of 9-inch square baking pan. Stir together remaining white sugar, brown sugar and cocoa…sprinkle over batter. Pour hot water over top, DO NOT STIR. Bake 35-40 minutes until center is almost set. Let stand 15 minutes. Serve with whipped topping garnish.
From Darryl Hilton of Roanoke
Hot and Cold Cheese Appetizer
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chives
¼ chopped pecans
6 ounces softened cream cheese
2 cups shredded sharp cheddar cheese
2 cups shredded Muenster cheese
2 Tablespoons Dijon mustard
1 small onion, finely minced
1/8 teaspoon Tabasco sauce
Mix the parsley and chives and set aside. Also set aside the pecans. In large bowl, mix remaining ingredients and divide mixture in half. Place half the mixture into a small ovenproof baking dish and stir in half the reserved parsley and chives. Refrigerate. When ready to serve, preheat oven to 350 degrees. Bake for 15 minutes or until heated through. Serve with apple slices, crackers, or corn chips. Roll the remaining half of mixture into a ball. Sprinkle with the pecans and remaining parsley and chives. Refrigerate until serving time. Serve with crackers of choice. Served both hot and cold, gives completely different taste. Can make ahead, cooking hot portion just before serving. Yield 30 servings
From Shirley Kingery of Roanoke
Shredded Buffalo Chicken Sandwiches
4-6 boneless chicken breasts
1 bottle buffalo chicken sauce
2 tbs butter
1 tsp celery seed
1 envelope dry ranch dressing mix
Cook chicken & other ingredients in crock pot on low 4-6 hours. Remove breasts and shred with fork. Return to crock pot & mix well. Serve on toasted rolls with blue cheese dressing.
Apple Pudding
1 cup flour
1 tsp.baking soda
1 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
2 cups diced apples
1/2 cup chopped nuts (I prefer golden delicious or gala)
1 egg well beaten
Mix together apples and sugar then add the egg. Sift together dry ingredients then add to apple mixture and mix well. Add vanilla and nuts. Mix and pour into an 8×8 baking dish and bake at 350 for 35 minutes.
Sauce: 1/2 cup white sugar
1/2 cup brown sugar
2 Tbsp. flour
1 cup water
1/4 cup margarine
Combine and cook sauce until thick. Pour over pudding as soon as it comes out of the oven. Service warm with Cool Whip or Vanilla Bean ice dream.
From Linde Counts of Salem
Sausage Puffs
1 lb sausage ( I use 1/2 hot, 1/2 mild)
1 8oz Cream cheese, room temp
1 can Grands biscuits
1 Tbs Mayo
Brown sausage and drain. Mix with cream cheese & mayo. It handles best if you chill mixture for about 30 minutes. Flatten each biscuit to about a 6 inch circle. Put a heaping Tbs of sausage in center of biscuit. Bring sides up and pinch together at the top to form a ball. Bake at 350 for about 16-18 minutes. These taste like sausage gravy biscuits.
From Linda Sisson of Fincastle
Breakfast Pizza
3 tbsp olive oil, divided
1 lb Italian sausage, chopped into chunks
1 cup pepperoni, chopped into chunks
1-2 bell peppers, diced
2-3 cloves garlic, chopped
1 onion, chopped
1 8-ounce can tomato sauce
2 sprigs fresh oregano
¼ cup fresh basil, torn and divided
dozen eggs
salt
splash of milk
1 & ½ cup favorite shredded cheese
½ cup grated parmesan cheese
Preheat oven to 400 degrees. In large, nonstick, oven-safe skillet, cook sausage in 2 tbs of olive oil until browned. Add pepperoni and peppers and cook til tender. In a small saucepan, sauté onions and garlic in 1 tbs olive oil until tender. Add tomato sauce, heat til bubbling. Season with oregano and half the basil. Beat egss with salt and the milk. Pour over the sausage mixture. Let eggs set then transfer pan to oven for 10 minutes. Top with tomato mixture, then cheeses. Return to oven 3-4 minutes. Remove from oven, top with remaining basil. Cut into wedges and serve.