ALFREDO SAUCE

Kat Baldwin, Kyle Baldwin, Recipe #15

1/2 cube of real butter
A cube of cream cheese, diced.
1 Tbs garlic powder
milk or half-half for desired thickness
1/2 tub shredded Parmesan

Mix first four ingredients together over low to low-medium heat until cream cheese is melted. Stir in Parmesan cheese slowly and allow to melt and thicken.

Cook time about 20 minutes.

CHILLI SAUCE

Nita Beasley, Recipe #4
from her Aunt Emma Hatfuled Park 1924

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.

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