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!

Penne with Chicken and Pesto

By Kristin Riedel


INGREDIENTS
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Buttermilk Syrup

*This syrup is delish! I also like to cook it a little longer and it turns into a wonderful caramel sauce for ice cream or eating by the spoonful!!

3 cups sugar

1 1/2 cups buttermilk

4 T karos syrup

2 sticks butter

2 t baking soda

Mix all together in a large pan, boil for 5 minutes. Then remove from heat and add 4 t vanilla

Kadie Duffy

Carrot Pineapple Muffins

-by Abby Welker

Don't let the name deter you - these muffins are SO good and depending on how you make them, they can be very healthy and filling!

Carrot Pineapple Muffins

Preheat oven to 375 degrees. - makes about 15 regular sized muffins. (odd number, I know, but that's how much my batch made...)

In a medium bowl, combine the following:
1 c. sugar
2/3 c. oil (or plain applesauce)
2 lg. eggs
1 t. vanilla
1 c. grated carrots (or half carrot, half apple)
1 c. crushed pineapple
1/2 c. (or more) chopped pecans or walnuts

Mix together until combined.

In a large bowl, combine the following:
1 1/2 c. flour (or white wheat flour)
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder

Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.

just a thought:
Something I LOVE is ground flax seed (found in the baking aisle). I add this to EVERYTHING! I'll add a Tablespoon of that to the mix for just a touch of flavor and some good fiber. You could also add a Tablespoon of wheat germ for the same reasons.

Try different fruits, veggies, and nuts in your muffins - have fun with it.

Kids Favorite Fruit Salad

Ingredients:
1 (17 oz) can fruit cocktail
1 1/2 cups miniature marshmallows
1/4 cup drained maraschino cherries, halved
2 medium bananas, sliced
1 medium apple, coarsely chopped
1 1/2 cups frozen whipped topping, thawed
or sweetened whipped cream

1. In large bowl, combine all ingredients except whipped topping, mix lightly.

2. Gently fold in whipped topping.

3. Serve immediately, or cover and refrigerate until serving time.


Trina Anderson

Resurrection Rolls

Ingredients:
Crescent rolls
Melted butter
Large Marshmallows
Cinnamon
Sugar

1. Preheat oven to 350 degrees

2. Give each child a triangle of crescent rolls.
( This represents the cloth that Jesus was wrapped in.)

3. Give each child a marshmallow. Cut in half.
( This represents Jesus)

4. Dip the marshmallow in melted butter.
(This represents the oils of embalming)

5. Dip the marshmallow into cinnamon and sugar.
(which represents the spices used to anoint the body.)

6. Wrap the coated marshmallow tightly in the crescent roll.
(This represents the wrapping of Jesus' body after death.)

7. Place in a 350 degree oven for 10-12 minutes
( The oven represents the tomb.)

Note: Bake in cupcake paper liners and muffin tins.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. ( The marshmallow and the crescent roll is puffed up, but empty.)

My Mom did this for Easter 2008, with her grandchildren.

Sugar Doodle Website
Trina Anderson

Monkey Bread

3 (12 oz) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine or butter
1 cup brown sugar
1/2 cutp chopped walnuts (optional)
1/2 - 1 cup raisins



1. Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan.

2. Mix white sugar & cinnamon in a plastic bag. Cut Biscuits into quarters. Shake 6 to 8 biscuits into sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

3. In a small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.



This is an old time favorite that I remember making as a kid with my Mom. My kids love it!!!
Trina Anderson

Indian Corn

1/4 cup butter or margarine
1 package (10.5 oz) mini marshmallows
Yellow food coloring
8 cups peanut butter and chocolate puffed corn cereal
1 cup candy-coated chocolate pieces, divided
10 lollipop sticks
Tan and green raffia

Makes 10 servings



1. Line large baking sheet with waxed paper; set aside.

2. Melt butter in large heavy saucepan over low heat. Add marshmallows; stir until melted and smooth. Tint with food coloring until desired shade is reached. Add cereal and 1/2 cup chocolate pieces; stir until evenly coated. Remove from heat.

3. With lightly greased hands, quickly divide mixture into 10 oblong pieces. Push lollipop stick halfway into each piece; shape like ear of corn. Place on prepared backing sheet. Press remaining 1/2 cup chocolate pieces into each "ear". Let stand until set.

4. Tie or tape raffia to lollipop sticks to resemble corn husks.



Silly Snacks
Trina Anderson

Octo-Dogs and Shells

4 refrigerated hot dogs
1 1/2 cups uncooked small shell pasta
1 1/2 cups frozen mixed vegetables
1 cup prepared Alfredo sauce
Prepared yellow mustard in squeeze bottle
Cheese-flavored fish-shaped crackers

Makes 4 servings




1. Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment into half vertically, creating a total of 8 "legs". Repeat with remaining hot dogs.

2. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. remove from heat; set aside.

3. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.

4. Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.


Silly Snacks
Trina Anderson

Chicken Quesadillas

1 can Campbell's condensed Cream of Chicken Soup
1 jalapeno pepper, seeded and finely chopped (optional)
1 cup shredded Cheddar cheese
1 1/2 cups chopped cooked chicken
8 flour tortillas (8")
Salsa
Sour Cream



1. Mix soup, pepper, 1/2 cup cheese and chicken.

2. Place tortillas on 2 baking sheets. Top half of each tortilla with 1/4 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and press edges together.

3. Bake at 400 F. 8 min. or until tortillas are crisp. Sprinkle with remaining cheese. Serve with salsa and sour cream.

Makes 4 servings
Prep Time: 15 min.
Cook Time: 8 min.

Campbell's Soup Back Label Recipes
Trina Anderson

Beef And Mushrooms Dijon

1 lb. boneless beef sirloin steak, 3/4 " thick
2 tbsp. vegetable oil
2 cups sliced mushrooms
1 medium onion, sliced
1 can Campbell's condensed Cream of Mushroom Soup
1/2 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice

1. Slice beef into very thin strips.

2. In skillet over medium-heat, heat half the oil. Cook beef in 2 batches until browned, stirring
often. Set beef aside.

3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.

4. Add soup, water and mustard. Heat to a boil. return beef to pan. Heat through. Serve over rice. If desired, garnish with fresh chives.

Makes 4 servings
Prep Time: 15 min.
Cook Time: 25 min.

Campbell's Soup Back Label Recipes
Trina Anderson