S.O.S.

By Kristin Riedel

1 pound ground meat
1 pound ground sage sausage
1 pound Velveeta cheese
pkg. of small sliced pumpernickel bread

Fry the the meats together. Once the meat is thouroughly cooked mix the diced Velvetta cheese to the meat mixture and stir until the cheese is melted. You can also add garlic pepper and worchestershire sauce to add more flavor. Add a spoonful of the mixture to the slices of pumbernickel bread and bake in the oven at 350 for 15-20 min.

Cheesy Potatoes (Funeral Potatoes)

By Kristin Riedel

Saute:
3 chopped green onions
1/4 cup butter (1/2 stick)

Mix together:
1 can cream of chicken soup
1 pint sour cream
2 cups grated sharp cheddar cheese
2 pounds Oreida Hash Browns
Sauted onions and butter
Salt and pepper to taste

Place this in a 13x9" pan

Bake at 350 degrees for 1 hour

Classic Pecan Pie Filling

-by Denise Robison

3 eggs
1 cup sugar
1 cup corn syrup
2 Tbsp melted butter
1 tsp vanilla
1 ¼ cups pecans
1 9 inch unbaked pie crust

Preheat oven to 350 degrees. In a medium bowl with fork beat eggs slightly. Stir in sugar, corn syrup, butter and vanilla until blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Apple Pie Filling

-by Denise Robison

6 cups Apples, peeled, cored, and thinly sliced
½ to ¾ cup sugar
2 T. flour
1 tsp cinnamon
Dash nutmeg

Mix together flour, sugar, cinnamon, and nutmeg. Toss apples with sugar flour mixture. Transfer to the pastry-lined pie plate. Dot apple filling with 1 T. butter cut into pieces. Adjust top crust over filling. Seal, flute edge, and cut slits in top crust. Sprinkle with sugar, if desired. Cover edge with foil. Bake at 400 degrees for 50 minutes or until top is golden and the fruit is tender.

Pie Crust

-by Denise Robison

Pastry for Single-Crust Pie
1 ¼ cups all-purpose flour
¼ tsp salt
1/3 cup shortening
3 to 4 Tbs cold water

Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball. Between two pieces of wax paper, roll dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim to ½ inch beyond edge of pie plate, fold under extra pastry and flute edge. Bake as directed in individual recipes.

Pastry for Double-Crust Pie
2 cups all-purpose flour
½ tsp salt
2/3 cup shortening
6 to 7 Tbs cold water

Stir together flour and salt. Cut in shortening. Sprinkle 1 tablespoon of cold water over part of the mixture and gently toss with a fork. Repeat until moistened. Press dough into a ball, and cut in half. Between two pieces of wax paper, roll one half of dough from center to edges. When dough is about 12 inches in diameter remove top sheet of wax paper and wrap the pastry around rolling pin and off of the bottom sheet of wax paper. Unroll onto a 9-inch pie plate. Ease pastry into pie plate. Trim pastry even with rim of pie plate. For top crust, roll remaining dough. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust ½ inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.

Turkey Cranberry Wreath

2 pkg. (235g each) refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separated

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

Better Than Sex Cake

WARNING!

This recipe is not for the faint of heart (or diabetics). It contains HUGE amounts of calories and probably fat - don't question this or try to change it. Just enjoy and share with a lot of friends!

1 box german chocolate cakes, prepared according to box
1 can sweetened condensed milk
1 jar hot fudge topping
12 oz cool whip
3-4 score bars, crushed

Bake cake. As soon as it comes out of the oven poke holes all over with the handle of a wooden spoon. Pour condensed milk over the top. Let cool. Spread the jar of hot fudge over the top and let this set. When set and totally cool top with cool whip and candy.

By: Kadie

Baked spinach and artichoke dip

Preheat oven to 350 degrees.

Mix:
1 (10 oz) package spinach, thawed and drained
1 (14 oz) can artichoke hearts drained and chopped
2 (8 oz) packages cream cheese at room temperature
1/2 c sour cream
4 cloves of garlic, minced
3/4 c shredded mozzarella

Topping:
1 cup shredded mozzarella
1/4 c grated parmesan
salt and pepper, to taste

Assemble and bake for 30 minutes or until the top is brown and bubbling

By:Kadie

Baked Potato Soup

2 large baked potatoes (400 degrees for 1 hour)
2/3 c butter
2/3 c milk
6 cups milk
1 heaping tablespoon chicken bouillon
3/4 t salt
3/4 pepper
2 green onions chopped
8 oz sour cream

Cut potatoes into small cubes, leaving skin on and set aside. In large pot combine butter and flour. Add the milk and bring to a boil, like making a white sauce. Stir until it thickens. Add bouillon, salt and pepper. Then add cheese, green onion and potato cubes. A few minutes before serving stir in sour cream.

Garnish with shredded cheese and crumbled bacon

By Kadie

Bean Salsa

by Trina Anderson

1 can black eyed peas - drained
1 can kidney beans - drained
1 can black beans - drained
1 can corn - drained
1 1/2 cans green chilies
1 can diced tomatoes
1 8oz Italian Dressing

Mix everything together and sprinkle with Garlic Powder.

Serve with chips - Tostitos Scoops!