Sweet Crescent Rolls (Can be Savory)

Recipe sent in by: D. Archer
Inspired by a TV show I was watching. It's easy and affordable, with tons of ways to switch up the flavors!

- Pre-made Crescent Rolls (from the refrigerated section)
- 1 Egg
- 1/4 C Water
- 1/2 C Preserves (any flavor)
- 3 T Sugar
- Sliced Almonds (or nuts of your choice)* optional

1) Preheat oven according to directions on crescent rolls.
2) Mix egg and water for egg wash, set aside.
3) In small sauce pan warm preserves slightly to thin a little. *Note: combining different preserves can be a nice way to control the flavors you like, an example would be: Strawberry and orange.
4) Unroll the crescents, spoon about a tablespoon of preserves onto center of 1 triangle of the dough, then spread out.
5) Roll up the dough (instructions on the package), then turn the edges in to form a crescent.
6) Once all the rolls are formed and on the baking sheet, brush tops with the egg wash, sprinkle with small amount of sugar and top with almonds or nuts of your choice.
7) Bake according to package times.

Optional addition or alternative to filling:
- 1 Pkg (8 oz) Cream Cheese
- Confectioners' Sugar (to taste)
Blend to taste. Follow steps 4-7 for filling and baking.

Savory Option:
- Chives (to sprinkle over the top)
- 1 pkg Goat Cheese
- Roasted Red Peppers (Usually found in a jar)
- Salt & Pepper to taste
Chop up roasted peppers small (as much or little as you like), mix with goat cheese, add salt and pepper to taste. Follow steps 4-7 for filling and baking. Substitute chives for sugar and nuts for topping.

A nice chocolate filling and drizzle is also good for this!

Cowboy Stew

Recipe sent in by: M. Battistoli

- 1 lb ground beef
- 1 can stewed tomatoes, or rotel
- 1 can corn (drain juice, optional)
- 1 can ranch style beans (or other kind if you prefer, also optional) (drain juice)
- chili powder, onion powder, garlic powder (to taste)
- bit of mustard

1) Brown ground beef (drain fat), once browned, add canned tomatoes, corn, beans, mustard, and spices.
2) Stir together, let simmer for about 30 minutes to an hour, depending on the amount of juice in the pan and/or the temperature of your stove.

* If you cook on high, obviously it will cook quicker, I like to cook it at a lower temperature and let everything simmer together.

Lemonade Syrup

Recipe sent in by: J. Clark
Make ahead for easy serving later.

- 1 T Fresh grated lemon peel
- 1 1/2 C Sugar
- 1/2 C Boiling water
- 1 1/2 C Fresh squeezed lemon juice

1) Mix in pan, just barely heat to melt sugar.

By Glass:
1/4 to 1/3 C syrup base in tall glass of water.

By Pitcher:
Full recipe of syrup base with 6 cups cold water. (Makes 2 quarts)

Broccoli Salad

Recipe sent in by: J. Clark
A party favorite, super easy, fast, and tasty.

Marinade:
- 2/3 C Oil ( 1/3 C. Olive oil, 1/3 C. Regular)
- 1/3 C Vinegar (Regina)
- 1 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Basil
- 3 or 4 Cloves of garlic (minced)

Vegetables:
- Broccoli florets
- Cherry tomatoes
- Black olives
- Sliced red onion
- Sliced mushrooms (optional)

1) Marinate 1-3 hours, toss and serve.

Mississippi Mud Pie

Recipe sent in by: J. Clark
This is a family favorite! It's even been requested as a trade for a nice new jacket.

- 2 cubes Butter
- 1/2 C Chopped nuts
- 1 C Powdered sugar
- 1 sm pkg Instant chocolate pudding
- 1 sm pkg Instant vanilla pudding
- 3 C Milk
- 2 C Fllour
- 8 oz pkg Cream cheese
- 9 oz Cool whip

1) Mix butter and flour until crumbly, add nuts.
2) Spread into a 9x13" pan and press down evenly.
3) Bake at 350˚ for 25 minutes, let cool.
4) Cream cream cheese with powdered sugar and half of the cool whip, spread on cooled crust.
5) Mix 2 pudding mixes with milk, beat until mixture begins to thicken.
6) Spread on top of cream cheese layer, cover with remaining cool whip.
7) Chill for several hours before serving.

Rum Balls

Recipe sent in by: J. Clark

Makes 4 Dozen

- 1 C Finely crushed vanilla wafers
- 1- 1.5 C Finely chopped pecans
- 2 T Cocoa
- 1/4 C Dark rum, bourbon or brandy
- 1 C Confectioners' sugar
- 2 T Light corn syrup
- 1/4 C Granulated or confectioners' sugar

1) Combine crushed wafers, 1 cup confectioners' sugar, pecans, and cocoa.
2) Add corn syrup and rum, mix well.
3) With dampened hands, shape into 1" balls, roll in granulated or confectioners' sugar.
4) Pack loosely in a tin, separating layers with waxed paper, cover tightly and store at least 24 hours for best flavor.

Peanut Pasta Salad -or- Sesame Chicken Pasta Salad (w/o nuts)

Recipe sent in by: N. Dunbar
*Origin of Recipe Unknown

- 16 oz angel hair pasta
- 2-4 boneless, skinless chicken breasts or thighs, cooked and diced
- 1 T canola oil
- 6 T sesame oil
- 1/2 T dried red pepper flakes
- 6 T honey
- 4 T soy sauce
- 1/2 C green onions, chopped (green & white parts)
- 1/2 C cilantro, chopped
- 1 C unsalted roasted peanuts*

1) While cooking pasta according to package directions, combine canola & sesame oils with red pepper flakes and microwave for up to 3 minutes to blend flavors.
2) Add honey, soy sauce and salt. Mix well.
3) Thoroughly drain pasta and add to sesame oil mixture. Toss well to coat.
4) Add chicken, green onions, cilantro and onions and mix well, being careful not to tear noodles. Can be served at room temperature or hot, but should be refrigerated shortly after serving to maintain freshness.

*Peanuts optional for those with food allergies; cilantro also optional.

Classic Chicken Risotto

Recipe sent in by: N. Dunbar
*Origin of Recipe Unknown

Serves 4 to 6

- 2 T butter
- 1 T olive oil
- 1 med onion (white or yellow), finely chopped
- 1 1/2 cups white rice
- 2 tsp Italian seasoning
- 2 1/2 c water
- 1-2 bay leaves
- 2-3 chicken bouillon cubes
- 4 T freshly grated Parmesan cheese
- 1 T finely chopped parsley

1) Heat butter and oil in a large saucepan. Saute the onion and chicken for 3 min.
2) Add rice and italian seasoning, cook for 2 min.
3) Add 2 chicken boullion cubes, water and bay leaf. Bring to boil. Stir once and lower heat to simmer.
4) Cover and cook for 18 minutes until rice is creamy and liquid is absorbed.
5) Remove bay leaf. Garnish with Parmesan and parsley.

9.5 Minute Fruitcake

Recipe sent in by: K. Robinson
*Family Recipe
"This recipe is really easy to whip up. It takes no time to mix, and is ready to eat as soon as cooled! My Gran (God rest her soul) Made many of these because everyone loved them! When she was unable to make them anymore, I got all her orders.. and now I make it in her memory."

- 2 1/2 cups flour
- 1 tsp baking soda
- 2 eggs slightly beaten
- 3 1/4 cups mincemeat
- 1 14 oz can sweetened condensed milk
- 2 1/4 C of green candied cherries
- 2 1/4 C red candied cherries
- 1 1/4 C mixed peel
- walnuts as desired

1) Cut the candied cherries in half, and mix all ingredients together.
2) Pour into loaf pans or a ring pan and bake at 325F for 1hr 45 min or until cooked inside when pricked.

Chicken Divan

Recipe sent in by: K. Wilson
*Origin of Recipe Unknown

Ingredients:
- Corn or veggie of your choice
- 4 chicken breasts boiled 1hr 15min
- mayonnaise
- lemon juice
- currie powder
- cream of chicken soup
- medium cheddar cheese (grated)
- bread crumbs

Sauce:
- 1 C of mayonnaise (not Miracle Whip important)
- 2 cream of chicken soup (light is ok)
- 1 tsp of currie powder
- 1 tsp of lemon juice

1) Put corn or vegetable of your choice at the bottom of a casserole dish
2) Add the chicken on top of the vegetable
3) Add the sauce to the top of the chicken
4) Add the grated cheese
5) Add the breadcrumbs

Cook for 35-45 minutes (or until bottom is bubbling) at 350F

Spinach Alfredo Pizza

Recipe sent in by: N. Marion
*Adapted Recipe
"I made this recipe up after having a Papa John's Spinach Alfredo Pizza. I have been making a Turkey Pepperoni Pizza with this kit for years and so it was easy to turn it into Spinach Alfredo."

- 1 jar alfredo sauce
- 1 bag of fresh spinach leaves (You can leave whole or chop the spinach)
- 3 cups mozarella cheese, shredded
- 1 Chef Boyardee Cheese Pizza Kit (take out the pizza sauce included)
- Extra Virgin Olive Oil
- Kosher Salt

1) Prepare pizza dough according to directions on pizza kit. Including in dough a few drizzles of olive oil and a sprinkle of kosher salt.
2) After dough has risen, half and spread onto 2-12 inch or 14 inch pizza pans.
3) Spread alfredo sauce onto dough and out to edges. Using about 1/3 of the jar for each pizza.
4) Sprinkle parmesan cheese from pizza kit onto sauce. Lay the spinach on top of that and sprinkle with cheese.
Bake at 450 degrees for 10-13 minutes.

New York Style Cherry Cheesecake

Photo by: N. Marion


Recipe sent in by: N. Marion
*Adapted Recipe
I got this recipe about 6 years ago from some online recipe subscription. EVERYONE in my family requests this as their birthday cake..

- 1 C Graham cracker crumbs
- 3 T Sugar
- 3 T Butter or margarine, melted
- 5, 8 oz pkg Cream cheese, softened
- 1 C Sugar
- 3 T Flour
- 1 T Vanilla
- 3 Eggs
- 1 C Sour cream
- 1 Can (21 ounce) cherry pie filling *You can substitue with any filling of your choice

1) Mix crumbs, 3 T of sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
2) Mix cream cheese, 1 C sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, until just blended. Blend in sour cream. Pour over crust.
3) Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Top with pie filling and refrigerate 4 hours.

Baked Macaroni and Cheese

Recipe sent in by: N. Marion
*Adapted Recipe
I found this recipe on a website for ulcer diets, I added the parmesan cheese and cayenne pepper to give it a lil kick!! You
could use a different cheese. I use cheddar because its always here at the house."

- 2 T Butter
- 1/4 C Flour
- 1 tsp Salt
- 1/2 tsp dry mustard
- 2 1/2 C milk
- 3/4 C Grated parmesan cheese (optional)
- 2 T Cayenne pepper (optional)
- 2 C Shredded cheddar cheese
- 8 oz Elbow macaroni (cooked according to package directions)

1) Melt butter in medium saucepan. Stir in flour, salt, dry mustard and
pepper until smooth.
2) Remove from heat and gradually stir in milk until
smooth. Stirring constantly, cook over medium heat until thickened
(app. 10 minutes).
3) Remove. Stir in parmesan cheese, cayenne pepper and 1 1/2 cups cheese until melted.
4) Combine cheese mix with macaroni and pour into greased 2 quart casserole dish. Sprinkle remaining cheese on
top. Bake at 375 degrees for 25 minutes.

Nicki's Potatoes

Recipe sent in by: N. Marion
"My older sister made this for me constantly. I loved them so much
that she now calls them Nicki's Potatoes"

Serves 4

- 20-30 Baby red potatoes *You can use regular red
potatoes but will need to quarter them before cooking
- Ranch dressing
- Shredded cheddar cheese
- Salt and Pepper

1) Rinse and clean potatoes. Immerse potatoes in water and bring to a boil. Boil long enough for potatoes to become tender. Times will differ depending on size of potatoes and quantity.
2) Once potatoes have cooked to fork tender, drain and put in serving dish. Sprinkle cheddar cheese on top of potatoes. Season with Salt and Pepper to taste.
3) Once served, drizzle ranch (generously) on top of potatoes.

Brownies a la Mode

Recipe sent in by: L. Battistoli
Again, not an original recipe, but such a delicious one!

Serves 12

- 2 1 oz Squares of unsweetened chocolate
- 1/2 C Butter
- 2 Eggs
- 1 C Sugar
- 1 tsp vanilla
- 1/2 C Flour
- 1 C Chopped pecans

1) Preheat oven to 350.
2) Melt chocolate and butter in a saucepan over low heat. Set aside.
3) Beat eggs, add sugar and vanilla and stir. Stir in melted chocolate, mix in flour and nuts.
4) Bake in a greased 9" pie pan for 25 minutes.
5) Serve warm with ice cream for a delicious a la mode brownie dessert.

Italian Sausage Lasagna

Recipe sent in by: L. Battistoli
* Original Source Unknown, Adapted Recipe
I've made it my own by changing it up each time I make it. This is my husband's FAVE food.

Serves 8

- 1 lb Italian sausage
- 1 Onion, chopped
- 1 Clove garlic, chopped
- 2 T Parsley (sauce)
- 1 tsp Sugar
- 1 tsp Dried basil leaves
- 10 oz Whole tomatoes, undrained
- 15 ozs tomato sauce
- 12 Uncooked lasagna noodles
- 16 oz Ricotta cheese
- 1/4 C Parmesan cheese
- 1 T Parsley (cheese mixture)
- 1 1/2 tsp Dried oregano
- 3 C Cheese

1) Brown sausage add onion and garlic. Drain grease.
2) Stir in parsley, sugar, basil, tomatoes, and tomato sauce. Heat to boiling and simmer uncovered for 45 minutes.
3) Pre-heat oven to 350.
4) Cook noodles as directed. Drain.
5) In a separate bowl mix ricotta cheese, parmesan cheese, 1 tbsp. parsley and oregano.
6) Spread 1 c. sauce mix in bottom of dish. Layer noodles, cheese mix, sauce, and cheese.
7) Cover and bake for 30 minutes, uncover and bake for the final 15 minutes.

Beef Stew (Slow Cooker)

Recipe sent in by: L. Battistoli
"This was not my original recipe, but I have tried this and it is wonderful... especially during winter!"

Slow Cooker
Serves: 6

Ingredients:
- 2 lbs Beef stew meat, cut into 1" cubes
- 1/3 C All purpose flour
- 1/2 tsp Salt (can substitute with seasoned salt)
- 1/2 tsp Ground black pepper
- 2 clove Garlic, minced
- 2 Bay leaves
- 1 tsp Paprika
- 1 tsp Worcestershire sauce
- 1 Onion, chopped
- 1 1/2 C Beef broth
- 3 Potatoes, diced
- 4 Carrots, sliced
- 1 Stalk celery, chopped
- 1 packet of McCormick's Beef Stew Seasoning

1) Place meat in slow cooker. In a small bowl, mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture (* you can also shake the beef and flour mixture in a plastic bag, and saute until brown before adding to the crockpot if you wish).
2) Stir in the garlic, bay leaves, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots and celery.
3) Cover and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours (the longer cooking setting on low makes for a much more tender, juicier stew).