Crab Dip

*Mama Cass Original

• 16 oz tub sour cream
• 3 tbsp Worcestershire sauce
• 3 tbsp dried parsley
• 1/4 c dried onion flakes
• 2 tsp celery salt
• 1/2 tsp garlic powder
• 6 oz crab meat or imitation crab
• fresh green onions for garnish, chopped

1. Mix all ingredients well.
2. Top with chopped green onions.
3. Serve with Ritz crackers, tortilla chips, or fresh veggies.

Caramel Apple Pie

*from Great Value

• 1 (8oz) pkg light cream cheese, softened
• 1 c fat free milk, divided
• 1 pkg sugar free french vanilla instant pudding
• 1 can apple pie filling
• 1 prepared graham cracker pie crust
• 3 tbsp fat free caramel ice cream topping
• 2 tbsp chopped toasted pecans

1. In medium bowl, combine cream cheese and 1/4 c milk; beat until well blended.
2. Add remaining milk and pudding.
3. Beat until smooth and well blended.
4. Fold pie filling into pudding.
5. Pour mixture into pie crust.
6. Chill until set.
7. Before serving, drizzle with caramel topping and sprinkle with chopped nuts.

Serves 8.

Lettuce Wraps

*Mama Cass Original

• 1 head Boston lettuce, leaves pulled whole, and rinsed
• 1 lb ground beef
• 1 tbsp oil
• 1/2 c hoisin sauce
• 1 tbsp rice wine vinegar
• 1 lg onion, chopped
• 2 cloves fresh minced garlic
• 2 tbsp soy sauce
• 2 tsp minced ginger
• 10 drops chili pepper sauce
• 1 bunch chopped green onions
• 2 tsp sesame oil

1. In medium skillet, brown beef in 1 tbsp oil.
2. Drain beef and set aside.
3. Cook onion in same pan.
4. Add garlic, hoisin sauce, ginger, vinegar, and chili pepper sauce to onions.
5. Stir in green onions and sesame oil.
6. Cook another 2 minutes longer.
7. Mix all ingredients together with beef.

Granola Bars

*Mama Cass Original

• 4-1/2 c oats
• 1 c flour
• 1 tsp baking soda
• 1 tsp vanilla
• 2/3 c butter
• 1/2 c honey
• 1/3 c packed brown sugar
• 2 c semi sweet chocolate chips
• 1 c craisins or other dried fruit
• 1/2 c walnut meal or finely crushed nuts

1. Preheat oven to 325 degrees
2. Lightly grease a 9x13 inch pan.
3. Combine oats, flour, baking soda, vanilla, butter, honey, and brown sugar.
4. Stir in chocolate chips, craisins and nuts.
5. Press into prepared pan.
6. Bake 18-22 minutes.

Stuff

*from Jeannette

• 1 (12 oz) box Golden Grahams
• 1 (12-14 oz) box Corn Chex
• 2 c slivered almonds
• 2 c coconut flakes
• 2 cubes butter
• 2 c sugar
• 2 c Karo syrup

1. Combine cereal, almonds, and coconut in very large bowl.
2. In saucepan over medium heat, combine butter, sugar, and Karo syrup.
3. Bring to a boil, stirring constantly.
4. Let boil 2 minutes and 45 seconds.
5. Pour melted mixture over the cereal mixture.
6. Stir until thoroughly coated.
7. Spray 2 large cookie sheets with Pam.
8. Spread mixture on cookie sheets.
9. Let set for a few minutes.
10. Store at room temperature in plastic bags or containers until you are ready to eat it!

Banana Bread (Bread Machine)

• 2 c flour
• 3/4 c sugar
• 1 tsp baking powder
• 3 tbsp vegetable oil
• 2 bananas, peeled, and halved
• 1/2 tsp baking soda
• 2 eggs

1. Put all ingredients in machine on dough setting for 3-5 minutes.
2. Select baking setting for 50 minutes.

Banana Bread

• 2/3 c sugar
• 1/4 c margarine
• 2 eggs
• 1 c mashed bananas
• 1/4 c water
• 1-2/3 c all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder

1. Preheat oven to 350 degrees.
2. Grease loaf pan.
3. Combine sugar and margarine until smooth and creamy.
4. Beat in eggs, water, and bananas until well blended.
5. Mix in flour, baking soda, salt, and baking powder until mixture is moistened.
6. Pour into loaf pan.
7. Bake 1 hour.

Honey Mustard

• 1/2 c cold water
• 1 tsp cornstarch
• 1/4 c honey
• 2 tbsp green onion
• 4 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp onion powder

1. Place water in medium saucepan.
2. Mix in cornstarch.
3. Stir in honey.
4. Heat to boil, stirring constantly.
5. Reduce heat and simmer until sauce thickens.
6. Remove from heat.
7. Stir in green onion, lemon juice, Dijon, and onion powder.

Makes 1 cup.

Oatmeal Chocolate Chip Cookies

• 1 c shortening
• 3/4 c packed brown sugar
• 3/4 c white sugar
• 2 eggs
• 1-1/2 c all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 c rolled oats
• 2 c chocolate chips

1. Preheat oven to 350 degrees
2. Cream shortening, brown, and white sugar.
3. Add eggs and mix.
4. Combine baking soda, salt, and flour.
5. Stir into creamed mix.
6. Add oats and chocolate chips.
7. Drop by teaspoonfuls onto greased cookie sheet.
8. Bake 15 minutes.

Chocolate Chip Cookies

• 2-1/4 c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c butter
• 3/4 c sugar
• 3/4 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 c chocolate chips

1. Combine flour, baking soda, and salt.
2. Ina a separate bowl, combine butter, sugar, brown sugar, and vanilla.
3. Add eggs 1 at a time.
4. Gradually add flour mixture.
5. Stir in chocolate chips.
6. Drop by teaspoonfuls onto ungreased cookie sheet.
7. Bake at 375 degrees for 9-11 minutes.

Makes 5 dozen cookies.

Turkey Sausage

• 2 lbs ground turkey
• 3/4 tsp ground ginger
• 1-1/2 tsp salt
• 1 tsp sage
• 1/4 tsp cayenne pepper
• 1-1/2 tsp black pepper

1. Mix all ingredients in large bowl.
2. Form into patties.
3. Cook in a skillet until there is no pink in the center of the patty.

Buttermilk biscuits

• 4 c flour
• 2/3 c shortening
• 2 tbsp sugar
• 2 c buttermilk

1. Sift flour and sugar in large bowl.
2. Cut in shortening until the mixture has a fine crumb or cornmeal texture.
3. Stir in buttermilk with a fork until a soft dough forms.
4. Turn dough onto a floured surface.
5. Gather in a ball and knead 20 times until smooth and elastic.
6. Wrap in plastic and refrigerate overnight.
7. Preheat oven to 425 degrees.
8. Roll out dough on floured surface.
9. Cut with biscuit cutter.
10. Place 1 inch apart on ungreased baking sheet.
11. Allow to rest about 3-4 minutes before putting in oven.
12. Bake 12-15 minutes until lightly brown.

Dumplins

• 4 chicken breasts, chunked
• 2 tbsp butter
• 2 cans cream of chicken soup
• 1 diced onion
• 1 pkg refrigerated biscuit dough torn into pieces

1. Put everything but dough in crock pot.
2. Cover with chicken broth
3. Cover and cook 5-6 hours.
4. With 30 minutes cooking time left, put in dough.
5. Cook til dough is done.

Snow Cream

*USA Weekend

• 1 can sweetened condensed milk
• 1 tsp vanilla
• 8 cups snow

1. Stir all ingredients together.
2. Enjoy!

Southwest White Chicken Chili

*from Campbell's

• 1 tbsp vegetable oil
• 4 skinless, boneless chicken breast halves, cut into cubes
• 4 tsp chili powder
• 2 tsp ground cumin
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 (10-3/4 oz can) cream of chicken soup
• 3/4 c water
• 1-1/2 c frozen whole kernel corn
• 2 (15 oz) cans cannelini beans, rinsed and drained
• 2 tbsp shredded cheddar cheese

1. Heat oil in 4 qt saucepan over medium-high heat.
2. Add chicken, chili powder, cumin, onion, and pepper.
3. Cook until chicken is cooked through and vegetables are tender, stirring often.
4. Stir soup, water, corn, and beans in saucepan and heat to a boil.
5. Reduce heat to low.
6. Cover and cook 5 min, stirring occasionally.
7. Sprinkle with cheese.

Makes 6 servings.

Chicken Primavera

*from Minute Rice

• 1 tbsp oil
• 3/4 lb boneless chicken breast cut into strips
• 1 c broccoli florets
• 1 c thawed frozen green peas
• 1 carrot cut into julienne strips
• 1 small red onion, chopped
• 1 (14.5 oz) can chicken broth
• 1/2 tsp dried basil leaves
• dash pepper
• 1-1/2 c Minute Brown Rice, uncooked
• 1/4 c grated Parmesan cheese

1. Heat oil in large skillet.
2. Add chicken; cook and stir until browned.
3. Add broccoli, peas, carrots, and onions.
4. Cook and stir until vegetables are tender-crisp.
5. Stir in broth, basil, and pepper.
6. Bring to a boil.
7. Stir in rice.
8. Return to boil.
9. Reduce heat to low.
10. Cover and simmer 5 minutes.
11. Remove from heat.
12. Let stand 5 minutes.
13. Stir in cheese.

Makes 4 servings.

Chocolate Cream Cheese Frosting

*from BHG

• 1/2 c butter, softened
• 2 (3 oz) pkgs cream cheese, softened
• 5 oz unsweetened chocolate, melted, and cooled
• 2 tsp vanilla
• 6 to 6-1/2 c powdered sugar
• 1/4 c milk

1. In large mixing bowl beat butter and cream cheese.
2. Add chocolate and vanilla; beat  until blended.
3. Gradually beat in 3 cups powdered sugar and the milk.
4. Beat in enough remaining powdered sugar to make a spreading consistency.

Makes 4 cups.

Vanilla Sour Cream Frosting

*from BHG

• 3/4 c butter, softened
• 3/4 c sour cream
• 1-1/2 tsp vanilla
• 8 c powdered sugar
• Buttermilk or milk

1. In large mixing bowl, combine butter, sour cream, and vanilla.
2. Beat with electric mixer on medium for 30 seconds.
3. Gradually beat in powdered sugar.
4. Thin with buttermilk or milk to desired consistency.

Makes about 4-1/2 cups.

Honolulu Bob Burgers

*from Country Bob's

• 2 lbs ground beef
• Country Bob's All Purpose Sauce
• 4 slices cheddar cheese
• 4 well-drained canned pineapple slices

1. Divide the ground beef into 4 portions and shape each patty.
2. Grill over hot coals until cooked on 1 side.
3. Turn the patties over.
4. Spread with desired amount of Country Bob's All Purpose Sauce and top with the pineapple slices.
5. Grill for several minutes or until cooked through.
6. Add the cheese slices.
7. Grill until the cheese melts.
8. Top with additional sauce and serve.

Makes 4 servings.

*from BHG

• 1 recipe Tomato Balsamic Rice
• 4 lamb loin chops, cut 1-1/2 to 2 inches thick (about 2 lbs total)
• 1 tbsp, snipped fresh rosemary
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 2 c cherry tomatoes
• 1 tsp balsamic vinegar
• rosemary sprigs

1. Prepare Tomato Balsamic Rice.
2. Meanwhile, arrange oven rack so that the top of the chop surface is 4-5 inches from the heat when placed on a broiler pan. Make sure to account for the height of the broiler pan and chops.
3. Preheat broiler.
4. Coat the top of the broiler pan with nonstick cooking spray.
5. Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.
6. Broil chops for 18-20 minutes or until an instant thermometer inserted in chops registers 145 degrees (medium-rare), turning occasionally to brown evenly.
7. Meanwhile, in a large skillet, heat oil over medium heat.
8. Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften.
9. Stir in vinegar.
10. Serve chops with tomatoes and Tomato Balsamic Rice. Top with rosemary sprigs.

Makes 4 servings

Tomato Balsamic Rice

*from BHG
2 c water
1 c jasmine or long grain rice
1/4 tsp salt
1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano, drained
1/2 c frozen peas
1 tbsp balsamic vinegar
Combine water, rice, and salt in a medium saucepan.
Simmer, covered, for 18-20 minute or until rice is tender and liquid is absorbed.
Stir in tomatoes, peas, and vinegar.
Cover; let stand 5 minutes to heat through.
Makes about 4 cups.

Baked Ham with Mustard-Plum Glaze

*from BHG

• 1 (3-4 lb) small smoked bone-in ham
• 1 (10 oz) jar plum jam (1 cup)
• 1/4 c pomegranate juice
• 1/8 tsp ground cloves
• 1 tbsp Dijon-style mustard
• 6 medium eeks
• salt and pepper
• 1/2 c finely shredded Parmesan cheese
• 1/2 c soft bread crumbs
• 2 tbsp butter, melted
• Fresh sage leaves
• 2 tbsp water

1. Preheat oven to 350.
2. Place ham on a rack in a foil-lined roasting pan.
3. Roast, uncovered, for 45 minutes.
4. For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves.
5. Heat over low until melted and combined.
6. Spoon half of the sauce over ham.
7. Tent with foil.
8. Roast for 1to 1-1/2 hours or until internal temperature of ham is 140.
9. Remove and let stand, covered, for 10 minutes.
10. Stir mustard into remaining sauce and hat through.
11. For leeks, trim root ends and tough green tops.
12. Halve leeks lengthwise.
13. Remove and discard tough outer layers.
14. Rinse well.
15. Arrange leek halves in a 2-quart rectangular baking dish.
16. Add 2 tbsp water.
17. Sprinkle leeks lightly with salt and pepper and 1/4 c of the cheese.
18. Cover with Foil.
19. Bake in the oven with ham for 35 minutes.
20. Uncover.
21. Sprinkle with breadcrumbs and remaining cheese.
22. Drizzle with melted butter.
23. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
24. To serve, lightly spoon some of the remaining sauce over the ham.
25. Slice ham and serve with remaining sauce and leeks.
26. Garnish with sage leaves.

Makes 12 servings.

Green Spinach-Pasta Salad with Feta and Beans

*from BHG

• 1 (5-6 oz) pkg fresh baby spinach
• 1 (15 oz) can Great Northern beans, rinsed and drained
• 4 oz crumbled feta cheese
• 1/4 c dried tomatoes (not oil packed), snipped
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp finely shredded lemon peel
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp snipped fresh oregano
• 1 tbsp fresh snipped lemon thyme or thyme
• 1/2 tsp kosher salt or sea salt
• 1/2 tsp freshly ground black pepper
• 1 (12 oz) pkg dried cavatappi or farfalle pasta
• Shave Parmesan or Pecorino Romano cheese

1. In a large serving bowl, combine spinach, beans, cheese, tomatoes, onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper.
2. Cover; let stand at room temperature while cooking pasta or up to 2 hours; stirring occasionally.
3. Shortly before serving, Cook pasta according to package directions.
4. Drain pasta, reserving 1/4 c of the cooking water.
5. Toss cooked pasta and pasta water with spinach salad mixture.
6. Serve warm or at room temperature.
7. Top with shave Parmesan cheese.

Makes six 2 cup servings.

Peach Pancakes and Chai Syrup

*from BHG

Pancakes:

• 2 (15 oz) cans peach slices (juice pack)
• 1/2 c whipping cream
• 2 eggs, slightly beaten
• 1-1/2 c oat flour or whole wheat flour
• 1 c all-purpose flour
• 1/3 c packed brown sugar
• 2 tsp baking powder
• 1-1/4 tsp ground ginger
• 1-1/4 tsp ground cinnamon
• 1 tsp salt
• fresh or frozen chopped peaches

1. Drain peaches; reserve 1 c juice.
2. In blender process peaches until smooth.
3. Transfer to bowl; stir in cream and eggs; set aside.
4. In large bowl, combine flours, brown sugar, baking powder, spices, and 1 tsp salt.
5. Add peach mixture.
6. Stir just until moistened.
7. Pour 1/4 c batter onto hot, lightly greased griddle; spread to 4-inch circle.
8. Cook over medium heat 1-2 minutes per side.
9. Serve with Chai syrup (below) and chopped peaches.

Chai Syrup:

• 1  reserved peach juice from Step 1 Above.
• 1/4 c water
• 1/4 c packed dark brown sugar
• 2 tsp cornstarch.
• 2 spiced chai-flavor black tea bags

1. Combine all ingredients (except tea bags in pot over medium-low heat, stirring often.
2. Add tea bags.
3. Cook and stir over medium until slightly thickened.
4. Cook an stir 1 minute more.
5. Discard tea bags.
6. Pour over pancakes.

Makes 6 servings.

Warm Cinnamon Doughnut Holes

*from Three Many Cooks

Cinnamon Sugar:

• 1/2 c granulated sugar
• 1 tsp ground cinnamon

Doughnut

• 1-3/4 c all-purpose flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 c granulated sugar
• 2 tbsp unsalted butter, melted but not hot
• 1 large egg
• 1/3 c buttermilk
• Vegetable oil for frying

1. Mix cinnamon sugar on a plate; set aside.
2. Mix flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
3. Whisk sugar and butter in a large bowl.
4. Whisk in egg and then buttermilk until smooth.
5. Gently sti in dry ingredients with a spatula to form a soft, pliable dough.
6. Cover with plastic and refrigerate for at least 30 minutes and up to overnight.
7. When ready to fry, heat 1 inch of oil in a 10-inch heavy skillet to 325 degrees.
8. Meanwhile, use a rounded teaspoon measure to soop all of the dough into balls.
9. Working in batches, drop doughballed into hot oil.
10. Fry until golen brown on one side; 1-2 minutes.
11. Flip and continue to fry until glden on remaining side; another 1-2 minutes.
12. Drain all doughnut holes on a brown paper bag, and wuickly dredge in cinnamon sugar.
13. Serve warm or at room temperature.

Makes about 4 dozen.

Thai Style Rice and Shrimp Wraps

*from Success Rice

• 1 bag Success Brown Rice
• 1 can (15 oz) light coconut milk
• 1 c salad shrimp, cooked
• 1 mango, peeled and diced small
• 1 green onion, minced
• 2 tbsp cilantro, snipped
• 2 tbsp roasted salted peanuts, chopped
• 1 tbsp sesame oil
• 1 tbsp seasoned rice vinegar
• 1 tsp soy sauce
• 1 tsp Thai green curry  paste
• 4 burrito size spinach tortillas, warmed
• peanut sauce, optional

1. Prepare rice according to package directions, substituting coconut milk for 2 cups water.
2. Place cooked rice in a large bowl and stir in remaining ingredients (except tortillas) until well combined.
3. Equally divide mixture and spoon on war tortillas.
4. Roll up and serve.
5. Serve with peanut sauce if desired.

Makes 4.

Spanish Paella Frittata

* from Success Rice

• 1 bag Success Brown Rice
• 1/2 lb sweet Italian sausage
• 1/2 c chopped onion
• 1/2 c chopped red bell pepper
• 1/2 lb medium raw shrimp, shelled, deveined
• 6 eggs
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp paprika

1. Prepare rice according to package directions.
2. Let cool for 5 minutes.
3. In 12-inch nonstick skillet, brown sweet Italian sausage over medium-high heat, breaking into small chunks as it cooks.
4. Add onion and red bell pepper and cook until the onion and pepper are softened and sausage is fully cooked; about 4 minutes.
5. Add shrimp and rice to skillet; stir to mix.
6. Remove from heat.
7. In medium mixing bowl, beat eggs with salt, black pepper, and paprika.
8. Pour eggs over the sausage mixture and place the skillet over medium heat.
9. Cover skillet and cook 12-15 minutes, or until center is set.
10. Cut into wedges and serve.

Makes 4 slices.