As we get more recipies we will start to organize them:
2 cups Shredded Cheddar Cheese
2 cups Shredded Mozzarella Cheese
2 Tbs. Butter
1/3 cup Chopped Onions
½ cup Chopped Peppers
2 cups Diced, Cooked Ham
1 ¾ cup Milk
½ cup Flour
2 Tbs. Minced Parsley
½ tsp. Basil
½ tsp. Salt
¼ tsp. Pepper
**** You can add 2 or 3 handfulls of cut-up baby spinach, stems removed. You could add different cheeses if you wanted also.
3 cups chopped cooked chicken ****see Gloria’s notes below
2 cups finely chopped celery
1 cup (4 ounces) shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup slivered almonds
1 (6-ounce) can French-fried onion rings
****Gloria’s Version that she brought used 2 cups chicken & 1 cup cooked macaroni noodles. I added 1/4 tsp of pepper and ½ fresh red pepper (I used 4 – 6 oz cans of chicken for my 2 c. of chicken) You could add green or yellow peppers in it if you wanted.
1 pound of sausage
1 Cup grated Cheddar cheese
2 & ½ cups of Bisquick
Have sausage at room temperature.
Mix all ingredients together.
Roll into balls about the size of a quarter
Place on cookie sheet
Bake at 350 degrees for 10 minutes or until lightly browned
Serve hot, may be frozen for use later.
Makes 24 servings Preheat oven to 350 degrees
1 package of yellow cake mix (2-layer size)
1 package of vanilla instant pudding mix (4-serving size)
1 Cup canned pumpkin
½ Cup of oil
½ Cup of water
1 ½ tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Vanilla extract
1 package of cream cheese softened (8 oz.)
¼ Cup butter softened (1/2 stick)
1 tsp. Vanilla extract
¼ tsp. Ground cloves
1 box (16 oz.) confectioner’s sugar (3 ¾ Cups)
Beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy.
Gradually beat in the confectioner’s sugar until smooth.
Frost cooled cupcakes
1/2 cup sugar
1/3 cup brown sugar
1/2 cup oleo softened (margarine)
1/2 cup peanut butter
1/2 tsp vanilla
1 cup flour
1/2 cup oatmeal
1 tsp soda
1/4 tsp salt
1 (6oz) pkg chocolate chips.
Beat sugar an brown sugar,oleo Peanut butter, vanilla an egg till creamy. mix flour, oats, soda salt. Add to sugar ingredients. Stir in chips. Mix an drop by tblsp 2 inches apart on ungreased sheet. Bake 350.For 10 -- 12 min.or till brown
My mom’s recipe. (Submitted by Evelyn Sharpe)
6 Cups of apple cider
½ tsp. whole cloves
¼ tsp. Ground nutmeg
3 cinnamon sticks
Simmer for 10 minutes
Strain to remove the spices and serve
1 cup Kraft 2 % milk Shredded Mozzarella Cheese, divided
1 cup Miracle Whip light dressing
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained
1 jar (2 oz.) diced pimentos, drained
1⁄2 cup Kraft Grated parmesan Cheese
Optional: 1 can of sliced water chestnuts, drained and chopped (Gloria added these)
Heat oven to 350 degrees
Reserve 1⁄2 cup of the mozzarella cheese.
(Gloria used 1 cup in mixture and added the extra 1⁄2 cup to the top)
Combine mozzarella and all the rest of the remaining ingredients.
Spread broccoli mixture onto bottom of 1-qt. Baking dish sprayed with cooking spray.
(Gloria used a 9 in. glass pie plate sprayed with cooking spray.)
Bake 20-25 min. until heated through and bubbly. Sprinkle the reserved 1⁄2 cup mozzarella
Bake 5 min. or until melted.
Serve with favorite wheat crackers. (need a firm type of cracker)
Servings: 25, about 2 Tbs. each
1 Box yellow cake mix
1/2 cup oil
1 cup peanut butter
350 oven 10 min
Delicious Careful not to overbake
1 8 oz container blueberry yogurt
1 sm can crushed pineapple drain a little
1 8oz tub coolwhip
1 cup min marshmallows (opt)
My version is Two 8 oz containers yogurt (strawberry is good flavor)
I have also added sliced strawberries or raspberries.
Both are good. Gives more flavor with 2 yogurts.
Use no-salt added tomatoes, beans and broth for a healthful alternative to high-sodium
soups. Another healthful option: Omit the bacon and sauté the vegetables in 2 tablespoons of olive oil.
3 slices of bacon,chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced 6 Cups
2 turnips, diced
1 garlic clove, finely diced
1 ( 4 oz.) can no-salt added chopped tomatoes, undrained
2 (15 oz) cans no-salt added Great Northern beans, drained and rinsed
2 Cups low-sodium chicken broth
Freshly ground pepper (1/8 tsp.)
fresh spinach, chopped
1⁄4 cup graded Parmigiano Reggiano Cheese
Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp.
Add onion, celery, carrots and turnips; cook 5 minutes.
Add zucchini and garlic; cook 3 minutes.
Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes.
Stir in spinach. Ladle
Makes 10 cupsn
Nutritional facts per (1 2/3 cup) serving: 230 calories, 7 g fat, 11 g protein,
20 g carbohydrates, 10 g fiber, 320 mg sodium.