BUTTERSCOTCH BROWNIES

Lael Henderson, Recipe #1

Ingredients:
2 cups unsifted flour
½ cup margarine
2 tsp. Baking powder
2 cups brown sugar (packed)
1 ½ tsp. Salt
4 eggs
1 pkg. 12 oz. Butterscotch chips
1 tsp. Vanilla

Directions:
Heat oven to 350 degrees. In a small bowl sift together flour, baking powder and salt. Set aside. Melt together butterscotch chips and margarine in microwave or over double boiler. Stir in brown sugar. Cool 5 minutes. Beat in eggs and vanilla. Blend in flour mixture. Spread evenly into greased 15 x 10 x 1 baking pan or glass dish.

Bake at 350 degrees for 25-30 minutes.
Let cool and then frost with a can of Betty Crocker's Vanilla frosting (or Creme Cheese Frosting). Cut into 2 " squares.
Makes 35 2" squares.

(These will soften up nicely if you store them in an air tight container.)
(These are softer if baked in a glass dish)

VELVEETA ZESTY CHILI DIP

Kat Baldwin, Kyle Baldwin, Recipe #4

Ingredients:
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) chili with beans

MIX all ingredients in 2-qt. microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir until well blended.
SERVE with tortilla chips or assorted cut-up vegetables.

Prep Time:5 min
Total Time:10 min
Makes:4-1/2 cups or 36 servings, 2 Tbsp. each

This works great in a crock pot.

FAVORITE FRUIT SALAD

Kat Baldwin, Kyle Baldwin, Recipe #3

Ingredients:
1 cup vanilla low-fat yogurt
1/3 cup orange juice
1 tsp. ground cinnamon
2 medium apples, chopped
2 cups seedless green grapes, halved
1/2 cup PLANTERS Dry Roasted Peanuts

BEAT yogurt, orange juice and cinnamon in medium bowl with wire whisk until well blended.
ADD remaining ingredients; mix lightly.
SERVE immediately. Or, cover and refrigerate until ready to serve.

I omit the peanuts and cinnamon. I also use whatever fruit is in season. We really like to add pineapple and mandarin oranges to the mix. I like this one because there is no whip cream, thus less sugar

HONEY-LIME CHICKEN

Kat Baldwin, Kyle Baldwin, Recipe #2

Ingredients:
1/2 cup Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

MIX mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.
GRILL or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.
SERVE with reserved 1/2 cup mustard mixture.

Prep Time:5 min
Total Time:20 min
Makes:4 servings

Note: This is one of Ashley's favorites. I always broil.

CHEESY STUFFED SHELLS

Kat Baldwin, Kyle Baldwin, Recipe #1

Ingredients:
1 container ricotta or cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (optional)
1 cup Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar Marinara sauce

PREHEAT oven to 400°F.
Mix ricotta cheese, spinach, 1/2 cup of the mozzarella cheese, the Parmesan cheese and seasoning until well blended. Spoon evenly into shells.
SPOON half marinara sauce into 13x9-inch baking dish. Place shells, filled-sides up, in baking dish; top with remaining sauce. Cover with foil.
BAKE 25 min. or until heated through. Top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

Make Ahead:
Assemble recipe as directed; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.
Freeze Ahead
Reserve 1/2 cup of the mozzarella cheese. Assemble recipe as directed, but do not top with the remaining 1/2 cup mozzarella cheese. Wrap casserole in foil; freeze. When ready to serve, preheat oven to 400°F. Bake, wrapped, 30 min.; remove foil. Bake an additional 25 min. or until heated through. Top with remaining 1/2 cup mozzarella cheese. Bake an additional 2 min. or until cheese is melted.

Prep Time:30 min
Total Time:57 min
Makes:Makes 5 servings, four stuffed shells each.

GINGERBREAD MEN CUTOUTS

Julie Baldwin, Devin Baldwin, Recipe #3

Ingredients:
½ cup shortening
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup molasses
1 egg
1 tablespoon vinegar
2 ½ cups all-purpose flour

Directions:
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally.
3. Beat in molasses, egg, and vinegar until combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour.
6. Divide dough in half. Cover and chill dough about 3 hours or until easy to handle.
7. Preheat oven to 375 degrees.
8. Grease a cookie sheet and set aside.
9. On a lightly floured surface, roll half of the dough at a time until ¼ inch thick.
10. Cut with people-shaped cookie cutters.
11. Bake for 6 minutes or until edges are lightly browned.
From Better Homes and Gardens New Cook Book p224

DECORATIVE FROSTING

Julie Baldwin, Devin Baldwin, Recipe #2

Ingredients:
½ cup Crisco
2 cups powdered sugar
1/8 teaspoon salt
1 tablespoon milk
1 large egg white
1 teaspoon vanilla or other flavoring

Directions:
1. Cream shortening until smooth.
2. Add some powdered sugar.
3. Add the salt, milk, and vanilla.
4. Add unbeaten egg white and beat until smooth.
5. Add rest of sugar.
6. Mix in any color of food coloring.
Recipe from cooks.com

AMAZINGLY GOOD HOMEMADE SYRUP

Julie Baldwin, Devin Baldwin, Recipe #1

Ingredients:
1 cup butter (works best if butter is room temperature)
1 cup buttermilk
2 cups sugar
2 tablespoons light corn syrup
1 tablespoon vanilla
1 teaspoon baking soda

Directions:
1. Combine butter, buttermilk, sugar and light corn syrup in large sauce pan and stir over medium heat until incorporated.
2. Boil these together for 3-5 minutes.
3. Take off heat and add vanilla and baking soda.
Be careful because the baking soda causes it to double in size, so make sure your pot is big enough to handle that.
Recipe from Erin McGibbon Dec. 2008

CHEESY HOT CRAB AND RED PEPPER SPREAD

Alan Olsen, Recipe #4

Ingredients:
1-1/2 cups Milk
Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) Neufchatel Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red pepper, chopped
1 small onion, finely chopped
1 can (6 oz.) crabmeat, drained.
WHEAT THINS Crackers

Make It: PREHEAT oven to 375°F.
Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended. SPREAD into 9-inch pie plate. BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve hot with the crackers.

Kitchen Tips: Make Ahead, prepare spread as directed, but do not bake. Cover and refrigerate up to 2 days. When ready to serve, uncover and bake as directed, adding 5 min. to the baking time or until heated through. Top with the reserved 1/2 cup mozzarella cheese, then serve as directed.
Serving Suggestion: Prepare spread as directed. Serve with WHEAT THINS Toasted Chips Multi-Grain.
Makes 3 cups spread or 24 servings,
2 Tbsp. spread and 12 chips each.

POTATO LASAGNA

Alan Olsen, Recipe #3

Ingredients:
1 lb. potatoes, peeled, thinly sliced
1/2 lb. lean ground beef
1/2 cup chopped onion
1 jar (14 oz.) spaghetti sauce
3/4 cup Ricotta Cheese
1/4 cup Parmesan Style Grated Topping
2 egg whites
1/2 cup shredded Mozzarella Cheese

Make It: PREHEAT oven to 350°F. Cook potatoes in large pot of boiling water for 5 minutes; drain. Meanwhile, brown meat with onion in large nonstick skillet, stirring occasionally. Drain, if necessary. Add spaghetti sauce to skillet.

MIX ricotta cheese, grated topping and egg whites until well blended. Spoon half of the meat mixture into 8-inch square baking dish sprayed with cooking spray. Cover with half of the potatoes; top with layers of the ricotta cheese mixture, remaining potatoes and remaining meat mixture. Sprinkle with mozzarella cheese. Cover with foil.

BAKE 50 minutes. Remove foil. Bake an additional 10 minutes or until cheese is melted.

Prep Time:15 min
Total Time:1 hr 15 min
Makes:4 servings

TACO STUFFED SPUDS

Alan Olsen, Recipe #2

Ingredients:
1/2 cup salsa Dip
1/4 lb. ground beef, cooked, drained
4 medium baking potatoes, baked

Make It:
STIR Salsa Dip into hot cooked meat.
SPLIT each potato; top with meat mixture.
Special ExtraTop with chopped tomato, green onion and olive slices.

Prep Time:15 min
Total Time:15 min
Makes:4 servings

FROSTING

Guila Olsen, Recipe #3

Melt 2 squares unsweatened chocolate in double boiler, add 1 can 14-15 ounces condensed mild gradually - mix well. + 1 tbs water & dash of salt - blend.

Cook 5 minutes.
Add ½ tsp vanilla
Cool before using.

LAYER CAKE

Guila Olsen, Recipe #2

Ingredients:
2 cups flour
1 cup sugar
2 tsp baking powder
1 egg, unbeaten
1/4 tsp salt
3/4 cup milk
1/3 cup shortening
1 tsp vanilla

Bake 375 degrees 20-30 minutes

DEVILS FOOD CAKE

Guila Olsen, Recipe #1

Ingredients:
2 cups swans down flour
1 tsp salt1 tsp soda
½ cup shortening
3/4 cup corn syrup or honey
½ cup sugar
2 or 3 egg yolks unbeaten
2 to 3 squares of Bakers unsweatened chocolate melted
3/4 cup milk
1 tsp vanilla
Add syrup gradully beat well, add eggs one at a time, then add chocolate & blend.

JALAPENO JELLY

Marjean Siddoway, Recipe #1

One Batch:

3 JALAPENO PEPPERS
4 BELL PEPPERS (USE RED IF YOU WISH)
1 CUP VINEGAR
5 CUPS SUGAR
1 BOTTLE OF LIQUID PECTION

Remove seeds and grind using fine blade, use all juices
Slowly boil all ingredients 10 minutes.
Remove from heat and add pection and boil hard 1 minute.
Put in jars.
Process 5 minutes
One batch makes five 8 oz. jars

NOTE: MAKE 2 BATCHES IF YOU WANT
IF YOU WANT IT MORE LIQUID FOR SYRUP,
YOU CAN PUT ALL INGREDIENTS IN A FOOD PROCESSOR

SHEPHERD'S PIE

Alan Olsen, Recipe #1

Ingredients:
1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Sour Cream
1/2 cup Milk Shredded Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour 4 cups frozen mixed vegetables, thawed
3/4 cup beef broth
2 Tbsp. ketchup

Make It: Place potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

Preheat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

Bake 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.