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Weekend Potluck

Fall Favorites

From the cohosts of the Weekend Potluck Recipe Party:

Marsha Baker

Kim Fee

Tonya Ferguson

Holly Lofthouse

Brandie Skibinski

Tabitha Philen

My personal thanks to the amazing Weekend Potluck Team. You guys are so talented and I am truly

blessed to call you “friends.” May God bless us with many more years of cooking, laughing, learning, and

friendship.

I also must thank my amazing family for their patience as mommy spent many hours at the computer

putting these outstanding recipes together. I love you.

~Tabitha Philen

All contents copyright ©2012 by the respective authors and collaborators herein. All rights reserved. No

part of this document or the related files may be reproduced or transmitted in any form, by any means

(electronic, photocopying, recording, or otherwise) without the prior written permission of the

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you have received a pirated copy. Please contact us via e-mail and notify us of the situation. Thank you

for your purchase.

Trademarks: This book identifies product names and services known to be trademarks, registered

trademarks, or service marks of their respective holders. They are used throughout this book in an

editorial fashion only. In addition, terms suspected of being trademarks, registered trademarks, or

service marks have been appropriately capitalized, although the Weekend Potluck Team cannot attest to

the accuracy of this information. Use of a term in this book should not be regarded as affecting the

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associated with any product or vendor mentioned in this book.

mailto:[email protected]

Table of Contents

Table of Contents ........................................................................................................................................ 4

Introduction ................................................................................................................................................ 8

Breakfast & Breads ..................................................................................................................................... 9

Cinnamon Roll Baked Oatmeal Cups ....................................................................................................... 9

Maple & Brown Sugar Baked Oatmeal .................................................................................................. 11

Orange Rolls .......................................................................................................................................... 13

Pecan Cinnamon Rolls ........................................................................................................................... 15

Pumpkin Pie Baked Oatmeal ................................................................................................................. 17

Streusel Apple Pie Bread ....................................................................................................................... 18

Streusel Topped Pumpkin Bread with Apples ....................................................................................... 20

Western Omelet Roll............................................................................................................................. 22

Appetizers & Beverages ............................................................................................................................ 24

Baked Chicken Fingers .......................................................................................................................... 24

Orange Julius......................................................................................................................................... 25

Pumpkin Spice Latte.............................................................................................................................. 26

Reuben Dip or Casserole ....................................................................................................................... 27

Slow Cooker Spiced Cranberry-Apple Cider .......................................................................................... 28

Spinach and Artichoke Dip .................................................................................................................... 29

Side Dishes, Salads, & Vegetables ............................................................................................................. 30

Cheese-Scalloped Cabbage ................................................................................................................... 30

Cranberry Salsa ..................................................................................................................................... 31

Caramel Apple Salad ............................................................................................................................. 32

Ranch Roasted Potatoes ....................................................................................................................... 33

Updated Green Bean Casserole ............................................................................................................ 34

Soup, Stew, & Chili .................................................................................................................................... 36

Andouille Chipotle Chili with Sweet Potatoes & Corn ........................................................................... 36

Broccoli Cauliflower Cheese Soup ......................................................................................................... 38

Cheeseburger Soup ............................................................................................................................... 39

Chicken and Wild Rice Soup .................................................................................................................. 41

Hamburger Soup ................................................................................................................................... 43

Hot Italian Sausage & Corn Chowder .................................................................................................... 44

Lentil Minestrone Stew ......................................................................................................................... 46

Loaded Potato Soup {Slow Cooker}....................................................................................................... 48

Old-Fashioned Chicken and Dumplings ................................................................................................. 50

Sausage & Chicken Gumbo ................................................................................................................... 52

Savory Tomato Soup ............................................................................................................................. 53

Slow Cooker Chili .................................................................................................................................. 54

Main Dishes .............................................................................................................................................. 56

Bacon Cheeseburger Meatloaf with Caramelized Onions ..................................................................... 56

Busy Day Chicken .................................................................................................................................. 58

Chicken Pot Pie ..................................................................................................................................... 59

Chicken Spaghetti (with Cream of Nothing) .......................................................................................... 61

Cowboy Bundles ................................................................................................................................... 63

Cozy Chicken & Rice .............................................................................................................................. 65

Creamy Chicken & Almond Enchiladas.................................................................................................. 67

Curly Noodle Pork Supper ..................................................................................................................... 68

Easy Bierocks ........................................................................................................................................ 69

Hamburger Steaks and Gravy................................................................................................................ 70

Mozzarella Meatball Sub ...................................................................................................................... 72

Nana’s Beef Stroganoff ......................................................................................................................... 73

One Dish Pork Chop Potato Chip Casserole .......................................................................................... 75

Perfect Roast Chicken ........................................................................................................................... 76

Philly Cheese Steak Pizza ...................................................................................................................... 77

Pumpkin Wonton Ravioli with Creamy Sage Sauce ............................................................................... 79

Spicy Deviled Swiss Roast (Crock Pot) ................................................................................................... 81

Texas Cowboy Pie ................................................................................................................................. 83

Sweet Treats ............................................................................................................................................. 84

Apple Crumb Pie ................................................................................................................................... 84

Butternut Apple Crisp ........................................................................................................................... 85

Caramel Apple Cake .............................................................................................................................. 86

Caramel Apple Cake with Salted Caramel Topping ............................................................................... 87

Caramel Oatmeal Chewies .................................................................................................................... 89

Crock Pot Caramel Pie ........................................................................................................................... 90

Easy Apple Dumplins ............................................................................................................................. 91

Hot Fudge Sundae Cupcakes ................................................................................................................. 93

Orange Cream Cheese Brownies ........................................................................................................... 95

Pecan Caramel Apple Bread Pudding .................................................................................................... 96

Pumpkin Twinkie Dessert ...................................................................................................................... 97

Toffee Apple Dip ................................................................................................................................... 98

About the Weekend Potluck Team ........................................................................................................... 99

Marsha Baker ........................................................................................................................................ 99

Kim Fee ................................................................................................................................................. 99

Tonya Ferguson ................................................................................................................................... 100

Holly Lofthouse ................................................................................................................................... 101

Tabitha Philen ..................................................................................................................................... 101

Brandie Skibinski ................................................................................................................................. 102

Introduction

In 2011, Tabitha Philen of Meet Penny contacted Brandie Skibinski from The Country Cook and asked her

if she would be interested in co-hosting a new recipe link-up party. Under the name, Foodie Friday, the

two bloggers began collecting recipes from some of the best home cooks in the blogosphere.

Soon, the linky had grown to the point that Tabitha and Brandie needed help. They added to their team

and renamed the Friday recipe party, Weekend Potluck.

Currently, Weekend Potluck is featured each Friday on six blogs:

The Country Cook (Brandie Skibinski)

Meet Penny (Tabitha Philen)

The 4 Little Fergusons (Tonya Ferguson)

The Better Baker (Marsha Baker)

Sunflower Supper Club (Kim Fee)

Life as a Lofthouse (Holly Lofthouse)

To celebrate the first anniversary of Weekend Potluck, these six bloggers have pulled together their

favorite fall flavors and want to offer you these 60 recipes.

Comfort foods from our table to your’s.

~ The Weekend Potluck Team

http://www.thecountrycook.net/

http://www.meetpenny.com/

http://4littlefergusons.wordpress.com/

http://thebetterbaker.blogspot.com/

http://sunflowersupperclub.blogspot.com/

http://www.life-as-a-lofthouse.blogspot.com/

Breakfast & Breads

Cinnamon Roll Baked Oatmeal Cups

1 cup old fashioned oats

1/2 cup applesauce, unsweetened

1/2 cup milk

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

3 tablespoon maple syrup

1/8 teaspoon sea salt

Optional Frosting:

1 - 2 tablespoon cream cheese, (1/3 reduced fat)

4 tablespoon powdered sugar


Optional: milk, added until desired smoothness is reached

Directions:

1. Preheat oven or toaster oven to 375.

2. Mix together the oats, applesauce, milk, vanilla, maple syrup, cinnamon and salt in large bowl.

3. Lightly grease 4 - 1/2 cup ramekins, custard cups or small bowls. Or 2 - 1 cup ramekins. Pour the oat

mixture into each dish. Bake at 375 for 15 - 20 minutes or until center is set.

4. Meanwhile, in small bowl, blend frosting ingredients and mix until smooth.

5. Serve baked oatmeal topped with cream cheese frosting and cinnamon. Add a few nuts if desired.

Cook’s Notes: I use 1% milk and we prefer a 7-grain purchased at a local bulk food store.

Copyright 2012

Marsha Baker, The Better Baker


Maple & Brown Sugar Baked Oatmeal

3 cups quick-cooking oats

1 cup (packed) brown sugar

1 stick salted butter, melted

1 1/4 cup milk (2 %)

2 eggs, beaten

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon liquid maple flavor

Directions:

1. Preheat oven to 350F degrees.

2. Spray an 8x8 baking dish with nonstick cooking spray.

3. In a large bowl, combine brown sugar, melted butter, milk, beaten eggs, baking powder, cinnamon

and maple extract. Whisk well to combine.

4. Stir in 3 cups quick cooking oats.

5. Pour batter into prepared baking dish.

6. Bake for about 20-25 minutes. Oven times vary so you just want to make sure the edges are lightly

browned and the center should no longer be jiggly.

7. Slice into squares and serve warm.

Cook's Notes: I have made this with the Brown Sugar Splenda Blend. I used 1/2 cup and it turned out

delicious. You can also use margarine and instead of the eggs you could use a product like Eggbeaters.

So there are a lot of different options you could use here if you have specific dietary needs.

If you prepared the batter the night before and put it in the fridge, baking times will be a bit longer

because you are starting with a cold dish.

For me, the best way to eat this is with a little warm milk & warm syrup drizzled on top.

Copyright 2012

Brandie Skibinski, The Country Cook


Orange Rolls

1 tablespoon yeast

1/4 cup warm water

1 tablespoon sugar

1 cup milk

1/2 cup butter

1/2 cup sugar

3/4 teaspoon salt

2 eggs, beaten

4 cups all-purpose flour

Filling:

1/2 cup sugar

1/2 cup butter, softened

2 small orange rinds or 1 large

Directions:

1. In a medium saucepan over medium heat, mix the milk, butter, sugar, and salt. Stir until butter

melts. Remove from heat and let stand until lukewarm.

2. In a large bowl, mix the yeast, warm water and 1 tablespoon of sugar. Let stand 10 minutes or

until foamy.

3. Once milk/butter mixture is lukewarm, add to the foamy yeast mixture bowl. Stir. Next add in the

beaten eggs, and slowly stir in all 4 cups of flour.

4. Cover and let rise until doubled in size. (about 1 1/2 - 2 hours)

5. Mix together all of your filling ingredients in a small bowl once dough has doubled. Set aside.

6. Take dough out of bowl and place onto a floured countertop. Punch down dough and divide in

half.

7. With first half roll out into a square. Spread half of the filling mix over the dough. Roll up dough

lengthwise (like you would cinnamon rolls) Cut into 12 pieces. Place in greased muffin tins.

8. Repeat with other half of dough.

9. Cover the muffin tins with kitchen towels and let rise. (About 2 hours)

10. Bake at 375 degrees for 15 minutes.

Makes 24 rolls

Copyright 2012

Holly Lofthouse, Life as a Lofthouse


Pecan Cinnamon Rolls

DOUGH:

4 cups bread flour

2 1/4 teaspoons active dry yeast

1 cup milk

1/3 cup unsalted butter

1/3 cup sugar

1/2 teaspoon salt

2 eggs, room temperature

FILLING:

2 tablespoons unsalted butter, softened

1/4 cup packed light brown sugar

2 teaspoons ground cinnamon

3/4 cups pecans, chopped

1 tablespoon flour

ICING:

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1/4 teaspoon vanilla

1 cup powdered sugar

2 tablespoons milk

Directions:

1. In a Kitchen Aid mixing bowl, combine 1 1/2 cups bread flour and yeast. Set aside.

2. In a saucepan, heat the milk, 1/3 cup butter, sugar, and salt until 120 degrees F. Remove from heat

and stir until the butter is melted. Add to the flour and yeast.

3. Mix on low, using a regular paddle, adding the eggs one at a time.

4. Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a

little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.

5. Turn the dough out onto a floured surface and shape dough into a ball. Place in a lightly greased bowl,

turning once to coat both sides. Cover with a clean dish towel.

6. Allow the dough to rise in a warm place until doubled, about 1 1/2 hours.

7. Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10

minutes.

8. Combine the light brown sugar, ground cinnamon, chopped pecans, and flour for the filling.

9. Roll the dough into a rectangle, approximately 20 inches by 10 inches. Spread with softened butter.

Sprinkle with the filling mixture, leaving a 1 inch space on one long edge without filling.

10. Starting on the long side, roll the dough up, working it tightly but without pulling the dough too

much. Seal the long edge by pinching it shut.

11. Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then

the quarters into three slices each.

12. Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch

between them. Cover and allow to rise in a warm place about 40 minutes or until doubled.

TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24

hours. Remove from the refrigerator and allow to rise before baking.

13. Bake at 350 degrees for 25 to 30 minutes.

14. While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir

in the flour and then add the milk a little at a time until reaching the desired consistency.

15. Remove rolls from the oven and spread with icing.

Copyright 2012

Tabitha Philen, Meet Penny


Pumpkin Pie Baked Oatmeal

1 cup pumpkin puree (canned or fresh frozen, thawed)

1 cup apple cider

2 eggs

1/2 cup (1%) milk

1/4 cup honey

2 tablespoon (sugar free) maple syrup

2 tablespoon (light) butter, melted

2 teaspoon pumpkin pie spice

1 teaspoon vanilla

1 3/4 cup rolled oats

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup pecan halves

Directions:

1. Preheat oven to 350. Spray deep dish pie plate or an 8 x 8 in. pan with oil, set aside.

2. In a large bowl, whisk together pumpkin, apple cider, eggs, milk, honey, maple syrup, butter, pumpkin

pie spice, and vanilla until smooth. Stir in oats, baking powder, salt and baking soda.

3. Pour into dish and sprinkle with pecans. Bake for 40 - 45 minutes or until set. Serve with hot maple

syrup or honey if desired.

Cook’s Notes: Instead of 2 eggs, I used 2 egg whites and my favorite egg substitute - 1 tablespoon flax

seed meal mixed with 3 tablespoon water.

Copyright 2012



Streusel Apple Pie Bread

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/4 cup sour milk

2 cup grated apples (about 5)

2 cup all purpose flour

2 teaspoon baking powder

1/2 teaspoon salt

Streusel Topping:

1/2 teaspoon cinnamon

3 tablespoon flour

1/4 cup light brown sugar

2 tablespoon cold butter

1/2 cup chopped nuts

Directions:

1. Preheat oven to 350 and spray a 9" X 5" bread pan with nonstick spray; set aside.

2. In large mixing bowl, cream together margarine, sugar and eggs. Add vanilla, milk, and then apples;

mix on low speed until smooth.

3. Add dry ingredients and mix on low just until blended. Pour the batter into prepared loaf pan and

spread evenly.

4. In small mixing bowl, combine first 3 streusel ingredients. Add small pieces of butter and mix until

blended. (A pastry blender works well for this.)

5. Add the nuts and stir. Sprinkle streusel over bread batter evenly.

6. Bake for 60 - 70 minutes (until toothpick inserted in center comes out clean.)

7. Let stand for 10 minutes, then remove from pan and cool on wire rack.

If you want to freeze, wrap tightly in plastic wrap and then place in freezer bag. Don't forget to date it -

use within 2 months.

Copyright 2012



Streusel Topped Pumpkin Bread with Apples

3 1/3 cups flour

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons salt

2 2/3 cups sugar

2/3 cup vegetable oil

4 eggs

1 (15-ounce) can pumpkin

2/3 cup water

1/2 cup chopped Pecans

2 cups apples, peeled and finely chopped

Streusel Topping:

1/3 cup flour

3 tablespoons brown sugar

2 tablespoons cold butter

Directions:

1. Sift together flour, pumpkin pie spice, soda, powder and salt. Set aside. Beat together sugar and oil

until light and fluffy. Add eggs, one at a time. Beat in pumpkin. Add dry ingredients alternately with

water to dry mixture. Stir in pecans and apples. Pour into 2 greased loaf pans.

2. In a small bowl, combine the flour, brown sugar and butter. Cut in butter until crumbly. Sprinkle over

batter.

3. Bake in a 350 degree oven for 55 - 60 minutes or until tester comes out clean when inserted into

center of the loaf.

Copyright 2012

Kim Fee, Sunflower Supper Club


Western Omelet Roll

6 large eggs

1 cup milk

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 bell pepper, seeded and diced

1/2 onion, diced

1 cup ham, diced

1 cup shredded cheddar cheese

Additional cheese, salsa, cilantro (optional)

Directions:

1. Preheat your oven to 375 degrees. Mix the eggs, milk, flour, salt, and pepper until smooth. I prefer

using an immersion blender (because I am lazy like that) but a regular blender or mixer will work too…

just requires a little more clean up.

2. Line a 9×13 rimmed baking sheet with parchment paper and spray the paper with non-stick cooking

spray. Pour the batter on top of the parchment paper. Gently place the baking sheet in the oven.

3. While the omelet cooks, dice the onion, bell pepper, and ham. Pour olive oil into a hot skillet over

medium high heat. Add the ham and vegetables, sautéing until the onion and bell pepper are tender.

4. After 20 to 25 minutes, the omelet will be puffed and browned very slightly on top. Remove it from

the oven and allow the puff to deflate.

5. Sprinkle the omelet evenly with the ham and vegetable mixture, leaving about 2 inches on one side.

Top the entire omelet with shredded cheddar cheese, sprinkling all the way to the edge.

6. Using the parchment paper, roll the omelet gently together. If you wish to serve the omelet roll on a

pretty platter, slide the parchment onto the platter before you completely roll the omelet off the paper.

Cook’s Notes: For your picky eaters… If not everyone likes ham, bell pepper, and/or onion, leave a

section free and avoid an argument. The easiest way to slice the omelet roll is with a serrated knife, like

a bread knife. Saw gently as if you were slicing bread. This recipe is easily doubled if you double all

ingredients and prepare on a larger baking sheet. Roll length-wise. Top with additional cheese, salsa, or

cilantro if desired.

Copyright 2012



Appetizers & Beverages

Baked Chicken Fingers

2 lbs uncooked, chicken breast strips

1 cup plain bread crumbs

2 tablespoons grated parmesan cheese

1 tablespoon ranch seasoning mix

1/2 teaspoon pepper

1 teaspoon salt

1 1/2 tablespoons olive oil

2 eggs, beaten

Directions:

1. Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. In a small bowl beat

eggs. In a medium bowl mix together bread crumbs, parmesan cheese, ranch seasoning, salt and

pepper. Mix together well. Pour the olive oil over the bread crumb mixture and mix with a fork until

combined.

2. With each chicken strip, dip in egg bowl first. Then dip into bread mix bowl. Shake off excess. Place

strip onto cookie sheet and repeat with all remaining chicken. Bake for 20 minutes.

Copyright 2012



Orange Julius

8 ounce frozen Orange Juice concentrate

1 cup milk

1/2 cup water

1/2 cup sugar

1 teaspoon vanilla extract

12 ice cubes

Directions:

1. Combine all ingredients except ice into a blender. Blend for 1 minute.

2. Add 3-4 ice cubes at a time and continue to blend until all crushed and thoroughly mixed. Pour into

glasses and gulp away. Makes 4 (8 ounce) servings.

Copyright 2012



Pumpkin Spice Latte

1/2 cup milk

1 tablespoon pure Pumpkin puree

1 teaspoon brown sugar (or sweetener of your choice)

1 teaspoon white sugar

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla

1 cup very STRONG coffee (or 1-2 shots espresso)

2 tablespoons cool whip or whipping cream

Ground nutmeg, to sprinkle on top

1. In a small glass bowl whisk milk, pumpkin, brown sugar, white sugar, pumpkin pie spice and vanilla for

1 1/2 to 2 minutes, until milk is hot and frothy.

2. Pour the milk mixture into a tall mug and add the hot coffee. Taste and add more sugar or sweetener

to suit your taste. Remember it will sweeten with the addition of the cool whip or whipping cream.

3. Top with cool whip or whipping cream and sprinkle with nutmeg.

Serves 1

Copyright 2012



Reuben Dip or Casserole

1 pound sliced Corned Beef

1 (15 ounce) can Sauerkraut, well drained

2 cups (8 ounces) shredded Swiss Cheese

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons cocktail sauce

2 tablespoons pickle relish

1/2 teaspoon minced garlic

Pumpernickel or Rye bread for serving

Directions:

1. Finely dice Corned Beef and place in the bottom of a 9 x 13 inch dish that has been sprayed with

cooking spray. Top with the well drained sauerkraut, and then the Swiss cheese.

2. In a small bowl, mix the mayo, sour cream, cocktail sauce, pickle relish and garlicup Spread evenly

over the Swiss cheese in the dish.

3. Bake at 325 degrees for 20-25 minutes. Serve with pumpernickel or rye bread squares.

Cook’s Notes: You can also make this a meal. Cube about 8 slices of pumpernickel or rye bread and mix

with 1/2 cup melted butter. Place on top of the mayo mixture. Bake at 350 degrees for about 30

minutes. You now have a Reuben Casserole!

Copyright 2012



Slow Cooker Spiced Cranberry-Apple Cider

1/3 cup packed brown sugar

2 teaspoon whole allspice

4 sticks cinnamon (3 inch pieces)

1 - 48 ounce bottle apple cider (6 cups)

1 - 48 ounce bottle cranberry juice cocktail (6 cups)

Directions:

1. Place the spices in a paper coffee filter and tie it with a piece of kitchen string to make the spices easy

to remove.

2. In a 4 - 5 qt. slow cooker, mix all ingredients. Cover; cook on low for 4 - 6 hours. Before serving,

remove allspice and cinnamon.

3. For a pretty touch, add orange slices to the crock pot just before serving.

Serves 24: 1/2 cup each

Copyright 2012



Spinach and Artichoke Dip

1 tablespoon butter

1/2 cup onion, diced

2 cloves garlic, (1 teaspoon)

1 package (6 ounces) Fresh Baby Spinach, any tough stems removed and roughly chopped

1 package (8 ounces) Cream Cheese, softened

1/2 cup mayo

1/2 cup sour cream

1 can (15 ounces) Artichoke Hearts, drained and roughly chopped (sometimes I use 2!)

1 teaspoon Frank's Hot Sauce

1/2 cup Parmesan cheese, shredded, plus a little extra for top if desired

1 cup (4 ounces) Pepper Jack Cheese, shredded

1/2 cup Peperoncini Peppers, roughly chopped

Directions:

1. In a large skillet, melt the butter over medium heat. Add the onion and sauté for a few minutes until

soft. Add the garlic and continue sautéing for another minute until fragrant.

2. Add the fresh Spinach and continue cooking until the spinach is cooked down and any liquid has about

evaporated, about 4-5 minutes.

3. Remove the skillet from the heat. Add the cream cheese, mayo, sour cream, artichoke hearts, hot

sauce, Parmesan Cheese, Pepper Jack Cheese. Mix to combine.

4. Spoon mixture into a baking dish. Top with extra Parmesan cheese if desired and Peperoncini

peppers.

5. Bake at 350 degrees for 25-30 minutes.

Copyright 2012



Side Dishes, Salads, & Vegetables

Cheese-Scalloped Cabbage

About 8 cups chopped raw cabbage

Chopped onion, if desired

About 3 ounce Velveeta cheese, chunked or sliced

About 15 Ritz crackers, crushed

Directions:

1. Boil cabbage (& onion) in salted water until el dente. Drain well.

2. In Pam-sprayed casserole dish, sprinkle about 5 crackers, crumbled.

3. Make a layer of cabbage (I ended up with 3 layers total) then lay as much cheese on top as you'd like,

but don't cover it totally.

4. Sprinkle with a few more crumbs, then do it all again two more times, ending with cheese and then

topped with crumbs.

5. Bake uncovered in preheated 350 oven for about 20- 25 minutes, or until bubbly around edges.

6. Be careful not to use too many crackers as the casserole will be too dry. You want just a light coating

between all layers.

Cook’s Notes: I love that I can make as much, or as little, of this recipe as I'd like. I can fix 4 servings or

14.

Copyright 2012



Cranberry Salsa

1 (12 ounce) bag fresh cranberries

2/3 cup white sugar

6 - 8 green onions

2 tablespoons pickled jalapenos (we like heat, use less if you don't)

1 lime, juiced

1/4 cup chopped cilantro

1/4 teaspoon salt

Directions:

1. Wash fresh cranberries. Pick through and discard any soft cranberries.

2. In the bowl of a food processor combine the cranberries, sugar, green onion, jalapenos, lime juice,

cilantro and salt. Pulse several times until a coarse consistency is reached, stopping to scrape down the

sides of the bowl so the ingredients are evenly chopped.

3. Put in a bowl and cover, put in the fridge for several hours to allow the flavors to blend.

Cook’s Notes: If the dip is still too tart for you, add more sugar. I saw some recipes with up to a cup of

sugar. I like tart and this was enough sugar for me, but you might need to add more to suit your taste.

Also, feel free to add more cilantro if desired. I don't care for a lot of cilantro, too much and it tastes

soapy to me. As far as the jalapenos go, you could also use fresh. The more seeds you leave in the

hotter it will be. I have found Bread & Butter Jalapenos in the jar and I like the flavor they bring to all my

dips that use Jalapenos and I think they are easier to work with. Just take what you need out the jar,

give them a rough chop and your ready to go.

Copyright 2012



Caramel Apple Salad

1 (20 ounce) can crushed pineapple, slightly drained

1 (4-serving size) box sugar free butterscotch pudding mix

1 (8 ounce) tub frozen fat free whipped topping, thawed

4 unpeeled apples, diced

1/2 cup dry roasted peanuts, chopped

Directions:

1. Place pineapple in medium bowl.

2. Stir in dry pudding mix and blend well. Add whipped topping, and stir in apples and nuts.

Cook’s Notes: I prefer to add nuts on top as they tend to soften. This salad is best when eaten the same

day it is made.

Copyright 2012



Ranch Roasted Potatoes

2 lbs russet or red potatoes, quartered

1 (1 ounce) packet Hidden Valley Ranch dressing/ seasoning mix

1/4 cup vegetable oil

Directions:

1. Preheat oven to 450 degrees F.

2. Line a baking sheet with foil, then spray with non-stick spray. Set aside.

3. Place the cut potatoes into a large bowl. Sprinkle with Ranch seasoning, and then pour the oil over

the top. Toss to coat the seasoning and oil all over the potatoes. Pour potatoes onto the prepared

baking sheet. Spread out evenly into a single layer.

4. Bake for 35-40 minutes, or until potatoes are brown and crisp. Serve!

Copyright 2012



Updated Green Bean Casserole

2 pounds whole green beans, ends trimmed if using fresh

7 tablespoons butter, divided

1 onion, diced

1 pound mushrooms, sliced

1 teaspoon kosher salt

1/2 teaspoon pepper

2 teaspoons dried thyme

1 teaspoon minced garlic

1/4 cup flour

3 cups whole milk

1/4 teaspoon Nutmeg

1 teaspoon soy sauce

2 cups Swiss cheese, shredded (8 ounces)

Large can French’s fried onions

Directions:

1. Cook beans in large pot of salted boiling water. Cook 4 to 5 minutes until fork tender. Drain and rinse

with cold water. Drain well and transfer to a large mixing bowl.

2. Melt 3 tablespoons butter in large skillet over medium heat, add chopped onion and mushrooms.

Season mushrooms and onion with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 teaspoons dried thyme.

Cook over medium heat until mushrooms release their liquid and there is only about 2 tablespoons

liquid left in the skillet. Add the teaspoon of minced garlic and cook about 1 minute until fragrant.

Transfer to the large mixing bowl and mix with the cooked beans.

3. In the same skillet melt the remaining 3 tablespoons of butter over medium heat, add flour. Stir

constantly and cook for about 1 minute. Slowly pour in milk and bring to a simmer. Let simmer about 5

minutes until thickened. Add 1/4 teaspoon of nutmeg and season to taste with salt & pepper. I used

3/4 teaspoon kosher salt and 1/2 teaspoon pepper. Remove from heat and let cool.

4. Pour cooled sauce over bean mixture and stir to coat. Add 2 cups Swiss cheese and stir to blend.

Spoon into a greased 3 quart baking dish.

5. Bake at 350 degrees for 40 minutes until sauce is bubbly. Top with French’s Onions and cook about 5-

10 more minutes.

Cook’s Notes: If the fresh green beans don't look that fresh I have had great results with frozen. Dillon's

Private Selection has a petite frozen whole green bean. Sam's Club also had a really nice frozen bean.

The Private Selection beans you can steam in the bag. I just put them in for a little less time than the

package direction because they will continue cooking in the oven and you don't want mushy beans. I

wouldn't recommend getting the thick cut green beans.

Copyright 2012



Soup, Stew, & Chili

Andouille Chipotle Chili with Sweet Potatoes & Corn

1 pound ground sirloin

1 large onion, chopped

2 teaspoons minced garlic (about 4 cloves)

1 red bell pepper, diced

1 yellow bell pepper, diced

3 tablespoons Chili Powder

2 teaspoons cumin


1 teaspoon kosher salt


1 (14 ounce) package Andouille style sausage, cut in half and then in 1/2” slices.

1 (12 ounce) bottle Dark Beer

1 (28-ounce) can crushed tomatoes

2 (14.5-ounce) can Fire Roasted Diced Tomatoes, undrained

1 (14.5-ounce)can Diced Tomatoes, undrained

3/4 cup BBQ Sauce

2 tablespoons Worcestershire Sauce

1 1/2 tablespoons Frank’s Hot Sauce

1 Chipotle Chili in Adobo Sauce, finely minced

1 tablespoon Adobo Sauce from can of Chiles

1 pound sweet potatoes, peeled and diced into ½” pieces

1 can black beans, rinsed and drained

1 can Chili Beans in Sauce, undrained

2 cups frozen corn

Salt and Pepper to taste

Garnish: Green Onions, Cheddar Cheese, Sour Cream

Directions:

1. In a large skillet over medium heat, brown the sirloin with the onion. Drain any grease from the

skillet. When the beef is just about done add the garlic, red bell pepper, yellow bell pepper, chili

powder, cumin, cinnamon, salt and pepper. Continue cooking for about 3 minutes until peppers begin

to soften and spices are fragrant. Drain any remaining grease from the beef and transfer the beef

mixture into a large Dutch Oven or Stockpot.

2. In the skillet you cooked the beef, over medium heat, add the sliced Andouille sausage and cook for

about 5 minutes to brown. When browned, add the sausage to the beef mixture in the Dutch Oven.

Pour the bottle of beer in the skillet to deglaze the pan. Make sure to scrape all the dark drippings from

the bottom of the skillet. This will add a lot of flavor to your Chili.

3. After deglazing the skillet pour the beer and loosened drippings into the Dutch Oven or stockpot.

4. Add the crushed tomatoes, fire roasted diced tomatoes, diced tomatoes, BBQ sauce, Worcestershire

Sauce, Frank’s hot sauce, Chipotle Chili, adobo sauce, diced sweet potatoes, beans and corn to the

Dutch Oven. Bring the Chili to a simmer and continue cooking for about 45 minutes for flavors to blend

and the sweet potatoes are tender. Season to taste with more salt and pepper if needed.

5. Garnish with Green Onions, Cheddar Cheese and Sour Cream.

Copyright 2012



Broccoli Cauliflower Cheese Soup

1 onion, chopped

2 tablespoon butter, melted

4 cup chicken broth

3 cup broccoli and/or cauliflower, chopped, fresh or frozen

2 cup carrots, diced

Salt and pepper to taste

1/2 cup melted butter

1/2 cup all purpose flour

4 cup (fat free) half and half, divided

2 cup cheddar cheese, grated (We prefer Velveeta...and less than that amount.)

1/2 teaspoon nutmeg

Directions:

1. In large saucepan, sauté onion in 2 tablespoon butter; add broth. Bring to a boil and add vegetables;

cook over low heat until tender - about 20 minutes. Add salt & pepper. While vegetables are

cooking, in a large skillet, melt 1/2 cup butter over medium heat; whisk flour into butter, stirring

constantly until thick. Add 2 cup of 1/2 and 1/2, stirring until smooth; add cheese and heat until melted.

2. Let cool a few minutes; transfer 1/2 soup mixture to blender and puree, or mash vegetables with

hand masher. Pour veggie mixture back into saucepan.

3. Blend milk/cheese mixture into puree; add remaining cream. Stir until well blended and heated

through, but don't boil. Add nutmeg just before serving.

Copyright 2012



Cheeseburger Soup

2 cups potatoes, peeled and cubed

2 carrots, peeled and grated (or diced)

1 small onion, chopped

1 clove garlic, minced

1 1/2 cups water

1 tablespoon beef bouillon granules (about 4 cubes)

1/2 teaspoon salt

1 pound ground beef, browned and drained

2 1/2 cups milk, divided

3 tablespoons all-purpose flour

8 ounce Velveeta, cubed

1/4 to 1 teaspoon cayenne pepper (optional)

Garnish: 1/2 lb. bacon, crisply cooked and crumbled

Directions:

1. Brown and crumble ground beef. Drain excess grease and set aside.

2. Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat.

3. Reduce heat and simmer until potatoes are tender. Stir in beef and 2 cups of milk.

4. In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into

soup.

5. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not

burn). Reduce heat; add cheese and stir until completely melted. Add cayenne pepper (if using).

6. Garnish with bacon.

Serves 6 to 8

Chicken and Wild Rice Soup

7 cups chicken broth, divided

1 box Uncle Ben’s Long Grain and Wild Rice-Original Recipe

1/4 cup unsalted butter

1 (8 ounce) package mushrooms, rough chopped

1/2 cup onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, diced

1 teaspoon garlic, minced

1/2 teaspoon kosher salt


1/2 cup flour

1/2 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon thyme

1/4 teaspoon tarragon

1/2 teaspoon Frank’s Hot Sauce

2 cups cooked and shredded Chicken

3 cups half and half

1 tablespoon fresh parsley, minced

2 tablespoons dry white wine or sherry

2 teaspoons lemon juice

Salt and pepper to taste

Directions:

1. Cook the Uncle Ben’s rice in two cups of chicken broth, omitting the butter and the seasoning packet

per package directions.

2. Meanwhile, melt butter over medium heat in a Dutch Oven or large soup pot. Add mushrooms,

onion, celery, carrot, garlic, salt and pepper. Cook vegetables for about 10 to 12 minutes until

mushrooms have released their liquid and vegetables are soft.

3. Add the 1/2 cup flour and stir for about 2 minutes. Slowly add the remaining 5 cups of chicken broth

a little at a time. Add the turmeric, cumin, thyme, tarragon and Frank’s Hot Sauce. Bring the mixture to

a boil and then reduce heat and simmer about 15 minutes. Stirring frequently.

4. Stir in the cooked Uncle Ben’s rice, the cooked chicken, 1/2 and 1/2, fresh parsley, white wine, lemon

juice. Cook over low heat, stirring often, for about 5 minutes until thoroughly heated. Salt and Pepper to

taste.

Copyright 2012



Hamburger Soup

1 lb. ground beef

1 small onion, chopped

2 tablespoon minced garlic

1 (10.75 ounce) can condensed tomato soup

1 can water

2 (14 ounce) cans beef broth

1 (8.75 ounce) can of corn, undrained

1 cup uncooked wagon wheel macaroni (or similar small pasta)

Directions:

1. In a medium skillet, brown and crumble ground beef with onion and garlicup Season beef with salt &

pepper. Drain excess grease.

2. In a large stock pot, pour in condensed tomato soup, one full can of water (just use the tomato can),

beef broth and corn. Then add in drained ground beef mixture to the pot and give it a good stir.

3. Bring mixture to a gentle boil, then add in one cup of pasta and cover pot with a lid. Continue to cook

until pasta is al dente.

Copyright 2012



Hot Italian Sausage & Corn Chowder

1 pound hot Italian Sausage (use Sweet if you don't like spicy food)

1 medium onion, finely chopped

4 garlic cloves, minced

1/4 cup flour

2 cups chicken broth

4 cups half & half

3/4 teaspoon thyme

1 teaspoon basil

1/2 teaspoon marjoram

1/2 teaspoon oregano

1/4 teaspoon red pepper flakes

1 red bell pepper chopped

1/3 cup celery, finely chopped

1/3 cup carrot, shredded

2 medium potatoes, peeled and cut into 1 inch dice (about 2 cups)

1 1/2 cups frozen corn


1/4 teaspoon pepper

2 tablespoons fresh parsley, minced

Green onions, sliced for garnish

Directions:

1. Cook sausage in a Dutch oven over medium heat until browned. Remove sausage from Dutch oven

and set aside. Drain excess grease leaving about 1 tablespoon. Add onion and sauté 3-4 minutes until

tender. Add garlic and sauté another minute. Add flour and cook for 1-2 minutes, stirring constantly.

2. Slowly whisk in chicken broth and half & half. Bring to a simmer. Add thyme, basil, marjoram,

oregano and red pepper flakes.

3. Add red pepper, celery, carrot and potatoes. Return the sausage to the dutch oven. Continue

simmering for 25 minutes or until the potatoes are tender.

4. Add corn and continuing simmering 5 minutes or until the corn is tender.

5. Season with salt and pepper.

6. Ladle into bowls and garnish with sliced green onion.

Copyright 2012



Lentil Minestrone Stew


1 onion, chopped

3 large carrots, chopped

2 large russet potatoes, diced

3 cloves garlic, minced


4 cups water

1 (15 ounce) can petite diced tomatoes

2 cups cooked black beans, drained

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon ground thyme


1 bay leaf

1 cup lentils

1 cup small pasta, like elbows

1 cup spinach, chopped

1 tablespoon red wine vinegar

Directions:

1. In a large stockpot, heat oil over medium-high heat.

2. Sauté onions, garlic, potatoes, and carrots until the onions are softened.

3. Add the broth, water, tomatoes, black beans and seasonings. Bring to a boil. Add the lentils and allow

it to cook for about ten minutes.

4. Stir in the pasta and cook until done. Then add the spinach and allow it to wilt.

5. Before serving, remove the bay leaf and stir in the red wine vinegar or sprinkle over individual

servings.

Copyright 2012



Loaded Potato Soup {Slow Cooker}

4 lbs. potatoes (Yukon gold, red skin, or russet), peeled and cubed

1/2 cup onion, chopped

2 cloves garlic, minced

2 stalks celery, finely diced

2 14 ounce cans chicken broth

2 teaspoons salt

1/2 teaspoon pepper

2 cups half and half

Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions

Directions:

1. Layer cubed potatoes in a lightly greased (I sprayed mine with nonstick spray) 5-quart slow cooker.

2. Top with chopped onion, garlic and celery (if using).

3. Add chicken broth, salt and pepper. Broth will not completely cover potatoes.

4. Cover and cook on low setting for 8 hours or until potatoes are tender.

5. Mash mixture with a potato masher. (I don’t mash it completely because I still want some visible

potato chunks in there).

6. Stir in half and half. Cover and cook on high setting 20 more minutes, or until mixture is thoroughly

heated.

7. Ladle into bowls and garnish with favorite toppings.

Cook’s Notes: If you really want to cut down on some of the chopping, try using a bag of Southern Style

frozen hashbrowns (by Ore-Ida, they are cubed shaped potatoes).

Copyright 2012

Old-Fashioned Chicken and Dumplings

3 cups chicken, cooked and shredded

2 quarts chicken broth

2 cups all-purpose flour

1/2 teaspoon baking powder

2 tablespoon salted butter, cubed

Milk (a little less than a cupful)

Directions:

1. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive

oil on the chicken and season with salt and pepper. Bake for about 45 minutes. Once the chicken is

cooked, shred it with two forks.

2. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while

you make the dumplings.

3. In a medium bowl, combine flour and baking powder. Then add in cubed butter. You can combine it

all using a fork or a pastry cutter. But the best way is really with your fingers. Just smoosh the butter

between your fingers while you gradually mix it in with the flour mixture. Now pour in the milk. You

want to measure out a little less than a cup. Mix it all together.

4. Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and

dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add

flour as necessary to keep it from sticking underneath or to your rolling pin.

5. Using a knife or a pizza cutter, start cutting out your dumplings into squares. Dust your dumplings

with a bit more flour. The extra flour is all going to help keep them from sticking but will also thicken

your chicken broth some as well when you add them to the pot.

6. Bring your chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings

one at a time so they don't all stick together. Stir frequently while adding them. Allow dumplings to cook

for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and

your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one

out and taste test it. It shouldn't have a doughy taste anymore. Serve warm .

Copyright 2012



Sausage & Chicken Gumbo

1 tablespoon plus 1/2 cup vegetable oil

1 pound smoked sausage, cut crosswise and sliced into 1/2-inch thick pieces

4 pounds boneless, skinless chicken breasts, cooked and cubed

1 tablespoon Creole seasoning

1 cup all-purpose flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 teaspoon salt

1/4 teaspoon cayenne

3 bay leaves

1 tablespoon Old Bay seasoning

9 cups chicken stock or canned low-sodium chicken broth

Directions:

1. In a large stockpot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sausage and

cook about 8 minutes. Remove the sausage and place on paper toweling. Cover and keep warm.

2. Combine the remaining 1/2 cup oil and the flour in the same pot over medium heat. Cook, stirring

slowly and constantly for 20 to 25 minutes, to make a dark brown roux.

3. Add the onions, celery, and bell peppers. Cook until softened, about 5 minutes. Add the sausage,

chicken, salt, cayenne, bay leaves and Old Bay seasoning. Stir and cook for 2 minutes.

4. Slowly add the chicken stock. Bring the mixture to a boil. Reduce the heat to medium-low and cook,

uncovered, for 1 hour. Stir occasionally.

5. Remove and discard bay leaves. Serve over rice.

Copyright 2012



Savory Tomato Soup

2 tablespoons onion, chopped finely

2 tablespoons butter

3 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Dash of each: garlic, basil, oregano, and thyme

14 fluid ounces Campbell’s Tomato Soup

2 cups V-8 Juice

2 cups milk

Directions:

1. Sauté onion in butter. Blend in flour, salt and pepper.

2. Stir in 1 can tomato soup and 2 cups V-8 juice. Season to taste with garlic, basil, oregano and thyme.

Bring to a boil, stirring continually for 1 minute.

3. Add 2 cups of milk and simmer until serving time, being careful not to scorch milk.

Serve with Grilled cheese sandwiches.

Copyright 2012

Tonya Ferguson, The 4 Little Fergusons


Slow Cooker Chili

1 lb. ground beef (80/20 works well)

1 stalk celery, finely chopped

½ yellow onion, finely chopped

1 ½ tablespoon chili powder

1 teaspoon cumin

½ tbsp garlic, minced

1 (15 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can dark red kidney beans

1 (15 ounce) can beef broth (or water)

1 teaspoon Worcestershire sauce

Salt and Pepper to taste

Optional Toppings: Shredded cheddar cheese, chopped red onions and sour cream

Directions:

1. In a sauté pan, brown and crumble ground beef with celery, onion and garlic over medium high heat

(until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture

into your Crock Pot.

2. Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain), beef broth and dump

those into your crock pot. Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt

and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).

3. Taste before serving and add more salt and pepper as necessary. Serve with toppings.

Cook’s Notes: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let

guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1

jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce.

Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would

be great in here (just make sure to rinse and drain those beans before adding to the pot).

Copyright 2012



Main Dishes

Bacon Cheeseburger Meatloaf with Caramelized Onions

1 1/2 to 2 pounds ground round beef

6 strips bacon, divided

1 onion, diced

1/2 sleeve saltine crackers, crushed

2 cups shredded cheddar cheese, divided

2 tablespoons Worcestershire sauce

2 eggs, slightly beaten


2 tablespoons mayonnaise

2 tablespoons ketchup, plus additional for topping

1 tablespoon prepared mustard, plus additional for topping

Directions:

1. Preheat oven to 350 degrees.

2. Cut 4 slices of bacon in half long ways and then cut into ½ inch pieces. Cook over medium-high heat,

stirring frequently until browned. Remove bacon to paper toweling. Remove bacon grease, leaving only

about 2 tablespoons.

3. Place onion in the grease and flatten. Allow to cook only stirring occasionally. When the onions have

softens and the edges have a caramel color. Remove the onions to paper toweling with the bacon.

4. Whisk together the Worcestershire and eggs. Set aside.

5. Mix by hand the beef, browned bacon, onion, crushed saltines, 1 ½ cup cheese, Worcestershire

mixture and black pepper until well blended. Add in the mayonnaise, 2 tablespoon ketchup, and 1

tablespoon mustard and mix slightly.

6. Shape into a loaf or place in a loaf pan. Place remaining two strips of bacon across the top. Cover with

foil and bake for 30 minutes.

7. Remove foil and place back in the oven for 20 minutes, allowing the bacon on top to crisp.

8. Remove the meatloaf from the oven and drizzle with mustard and ketchup. Use the back of a spoon

to smooth but do not mix. Sprinkle with remaining cheese. Return to oven for 10 minutes or until the

internal temperature of the meatloaf reaches 160 degrees.

Copyright 2012



Busy Day Chicken

8 whole chicken breasts

8 slices Swiss cheese

1 (15 ounce) can cream of chicken soup

1/2 cups chicken broth

2 tablespoons minced onion

2 cloves garlic, pressed

1 box (16 ounce) herb seasoned dressing mix, dry

Salt and pepper, to taste

Directions:

1. Lay chicken in a greased 9 x 13 casserole dish. Salt and Pepper to taste. Place cheese on top of each

breast.

2. In a bowl, combine chicken broth, soup, garlic and onion. Spread over chicken and cheese. Sprinkle

dry dressing over all.

3. Bake UNCOVERED at 350* for 45 minutes.

Copyright 2012



Chicken Pot Pie

3 cups chicken broth, divided

2 russet potatoes-peeled and diced into ½ inch pieces (about 2 cups)


1 onion, chopped

1/4 cup celery, finely chopped

1 cup sliced mushrooms, optional (I LOVE them, my family not so much! )

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

1 teaspoon salt

1 teaspoon pepper

1 teaspoon minced garlic

1/4 cup flour

2 1/2 cups chicken broth (reserved from boiling the potatoes)

1/2 cup heavy cream

2 tablespoons dry white wine

5 to 6 cups cooked chicken, shredded

12 ounce bag frozen peas and carrots, thawed

1 sheet frozen puff pastry, thawed

Egg wash (1 beaten egg mixed with 1 tablespoon water)

Directions:

1. Bring chicken broth to a boil in a saucepan. Add the diced potatoes and cook for 5 minutes until they

begin to soften. Drain and reserve the chicken broth for your cream sauce.

2. Melt the 4 tablespoons butter in a large saucepan over medium heat. Add the onion, mushrooms (if

using), thyme, tarragon, salt & pepper. If using mushrooms sauté for about 8-10 minutes until the

mushrooms have released their liquid and the vegetables are soft, if not sauté the onion and spices for

about 5 minutes until onion is soft. Add the garlic and continue to sauté until fragrant. Whisk in the

flour and cook for about 1 to 2 minutes to blend. Gradually add 2 ½ cups of reserved broth and bring

the mixture to a boil. Add the cream and white wine and simmer for a few more minutes until thick and

bubbly. If your sauce is too thick you can add a little more of your reserved broth or some milk to thin it

out.

3. Add the potatoes, peas & carrots and cook about 5 minute until heated thru. Stir in your cooked

chicken and remove from the heat, pour into a 9 X 13 inch casserole dish and let cool for a few minutes.

4. Meanwhile on a lightly floured surface roll the sheet of puff pastry to an 11 X 15 inch rectangle.

Carefully place the pastry on the dish and roll the edges under and seal edges with a fork. Brush top

with egg wash. Cut a few slits in the top of the pie to allow steam to escape. Bake at 400 degrees for

about 25-30 minutes until pastry is golden. Serve immediately.

Copyright 2012



Chicken Spaghetti (with Cream of Nothing)

2 cups cooked chicken, chopped

2 tablespoons olive oil

1 bell pepper, chopped

1 onion, chopped

2 stalks celery, chopped

1 can (10 ounces) Rotel tomatoes


2 tablespoons flour

1 cup milk

1 cup chicken stock

1/8 teaspoon red pepper

2 1/2 cups shredded sharp cheddar cheese, divided

1 pound spaghetti

Directions:

1. Heat oven to 350 degrees. Prepare spaghetti according to package directions.

2. Heat olive oil in a skillet over medium-high heat. Add the onions, celery, and bell pepper, cooking for

3 to 5 minutes or until softened. Stir in chicken and Rotel. Set aside.

3. Melt butter in a medium saucepan over medium heat. Stir in the flour. Slowly add the chicken stock,

stirring constantly. Add milk and red pepper.

4. Bring to a boil, reduce heat and stir until thickened. You will know it is thick enough when you can dip

a spoon into the sauce and then run your finger across the back of the spoon without the line running

back together.

5. Stir 1 1/2 cups of the cheese into the sauce. Add to the chicken mixture. Combine with the spaghetti.

6. Pour the spaghetti into a large casserole dish (or individual casserole dishes) prepped with non-stick

cooking spray. Sprinkle with remaining cheese and cook in the oven for 20 to 30 minutes or until the

cheese has melted.

Copyright 2012



Cowboy Bundles

Dough:

2 packages (1/4 ounce each) active dry yeast

2/3 cups warm water (110-115*)

2/3 cups warm milk (110-115*)

1/4 cups sugar

1/4 cups shortening

2 whole eggs

2 teaspoons salt

4-1/2 cups (up to 5 cups) of flour (I did a mixture of whole wheat and white.)

Filling:

2 pounds ground beef

1 (3 ounces) package real bacon pieces

1 whole small onion, chopped

1-1/2 teaspoon salt

1/2 teaspoons pepper

1 pound Velveeta cheese, cubed

3/4 cups ketchup and BBQ sauce, mixed

3 tablespoons butter, melted

Ketchup or BBQ sauce for dipping

Directions:

1. In your Kitchen Aide bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt

and 3-1/2 cups flour; knead using your dough hook. Add enough remaining flour to form a soft dough,

kneading until smooth and pulling away from the sides of the bowl.

2. Turn dough on to a floured surface; knead until smooth and elastic, about 3 minutes. Place in a

greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1

hour.

3. Meanwhile, in a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no

longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat

and stir in BBQ/Ketchup mixture.(I added a bit more than directed, until I liked the consistency)

4. Punch dough down. Turn on to a lightly floured surface; divide into fourths. Roll each portion into an

12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each

square. Bring corners together in the center and pinch to seal.

5. Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned.

Brush with butter.

6. Serve warm with ketchup and BBQ sauce if desired.

Cook’s Notes: Next time I want to try a few cups of shredded Colby jack instead of the Velveeta.

Copyright 2012



Cozy Chicken & Rice

2 cups rice



2 stalks celery, diced

2 medium carrots, diced

1 large onion, diced


2 tablespoons flour

1 to 2 cups milk (See directions)

1 to 2 cups chicken broth (See directions)

1/2 teaspoon salt

1/2 teaspoon dried thyme


2 cups cooked chicken, diced

1 cup cheddar cheese

1/2 cup chow mein noodles

Directions:

1. Preheat your oven to 350 degrees.

2. Prepare your rice according to package directions, substituting chicken broth for the water.

3. Place a skillet over medium-high heat. When the pan is hot, add olive oil and vegetables. Sauté until

the vegetables are softened.

4. Meanwhile, melt the butter in a small pot. Stir in the flour and salt. Next, slowly pour in the milk

and/or chicken broth. (I use about a cup of each.) Whisk well and when it starts to bubble and thicken,

remove it from the heat.

5. Pour the sauce into your skillet with vegetables. Add the chicken, black pepper, and thyme. When the

mixture bubbles, stir in your cooked rice and remove it from the heat.

6. Transfer the rice mixture into a casserole dish. Sprinkle with cheese and chow mein noodles for

crunch.

7. Heat in the oven until the cheese has melted, about 20 to 30 minutes.

Copyright 2012



Creamy Chicken & Almond Enchiladas

2 cups chopped, cooked chicken

8 ounces cream cheese, room temperature

1 cup sour cream

8 ounces chopped green chilies

1/2 cup almond slivers, toasted

1 can green enchilada sauce

1 cup shredded Colby jack cheese

10 small flour tortillas

Directions:

1. Mix the chicken, cream cheese, sour cream, green chilies, and almonds together well.

2. Divide the filling equally among the ten tortillas, rolling them up and placing them seam side down in

a casserole dish.

3. Pour the enchilada sauce over the tortillas and sprinkle with cheese.

4. If you choose to freeze the casserole, place wax paper over the cheese and wrap the casserole in

aluminum foil and a layer of plastic wrap. Freeze for up to three months. Thaw in the refrigerator before

cooking.

5. Bake at 350 degrees until the cheese has melted and the sauce is bubbling, about 20 to 30 minutes.

Copyright 2012



Curly Noodle Pork Supper

1 pound pork tenderloin or boneless chops

1 whole medium red pepper, cut into 1-inch strips

2 cups shredded carrots

2 cups broccoli florets

1 whole small white onion, thinly sliced

2 tablespoons olive oil

4 packages (3 ounce size) pork ramen noodles, broken in half

5 cups water

2 tablespoons soy sauce

2 tablespoons parsley

Directions:

1. In a large electric skillet, cook pork for just a few minutes before adding red pepper, carrots, broccoli

and onions. Add oil and sauté for a few more minutes until meat is no longer very pink.

2. Combine the seasoning packets from the ramen in the water, then pour over the veggies. Stir in soy

sauce, parsley and ramen noodles. Bring to a boil, then reduce heat and cook 5 minutes more or until

noodles are just done.

3. Serve with egg rolls for the perfect meal!

Copyright 2012



Easy Bierocks

1 package 32 Rhodes Rolls Frozen Dough

2 pounds hamburger

1 can (14 ounces) kraut, rinsed, drained and dried well

1 whole onion, chopped

1 1/2 cup shredded cheese


Directions:

1. Spray 2 muffin tins with oil. Fill each cup with 2 Rhodes Rolls. Spray saran wrap with cooking spray

and loosely cover. Let dough thaw and rise about 4 hours, or until double in size. Do NOT over rise, or

they will deflate.

2. In a skillet, fry up hamburger and onions. Drain. Rinse, drain and dry well, sauerkraut. Add to drained

hamburger. Stir in 1 1/2 cups of cheese.

3. On a floured service, stretch raised dough into a 4 inch circle and fill with approx. 1/3 cup filling.

4. Pinch 4 corners together to make a bundle. Repeat with remaining 4 corners so no filling is showing.

Pinch ends tightly together and place pinched side down on baking sheet. Repeat until all dough is filled.

5. Bake at 425 degrees for 20 minutes.

6. Serve with a mixture of yellow mustard, spicy mustard and Worcestershire sauce.

Cook’s Notes: I feel like you need to be generous with seasonings in this dish or its bland. Delicious!

Comfort food at its BEST! And, as tradition dictates from my best friend, this dish must be served with

Lipton Onion chip dip, potato chips and carrot sticks! YUMMMMMMMM.

Copyright 2012



Hamburger Steaks and Gravy

For the patties:

1 pound ground beef

1/3 cup crushed crackers (or bread crumbs)

1 egg

1/2 green pepper, diced

1/2 small yellow onion, diced

1 teaspoon Worcestershire Sauce

1 teaspoon salt

1/2 teaspoon ground black pepper

For the gravy:

1 package Brown Gravy

1 can French Onion Soup

1 can Cream of Chicken soup (or Cream of Mushroom)

1/4 cup water

Directions:

1. In a bowl, combine ingredients for patties. It’s best to just get in there with your hands to make sure it

is combined together well. Heat sauté pan (or cast iron skillet) on medium-high heat.

2. Begin forming hamburger steaks into an oval shape (this recipe makes 4). If you aren’t using a

nonstick skillet, you may want to spray pan with nonstick spray. Place patties onto preheated pan.

Brown both sides. You aren’t going to cook them all the way through. Cook about 3-4 minutes on each

side.

3. Take browned patties out of pan and set aside. Add all the gravy ingredients to the pan and whisk

together well to remove most of the lumps. It will take a minute or two of whisking. Add patties back to

pan. Cover and turn heat down to a lower setting. Let cook for another 10 minutes or so until no longer

pink in the middle.

Copyright 2012



Mozzarella Meatball Sub

2 packages meatballs (14 ounce each of Italian and original)

1 jar (24 Ounce) spaghetti sauce

1 whole wheat French bread loaf

1 (4 ounce) ball fresh Mozzarella cheese

4 tablespoons softened butter

Garlic powder, to taste

Directions:

1. Preheat oven to 350 degrees. Cook meatballs according to package directions. I did mine from frozen,

on the stove top for 25 minutes, covered in spaghetti sauce.

2. Slice bread lengthwise, being careful not to go all the way through, then spread with butter. Sprinkle

with garlic powder to taste. Toast in warm oven a teeny bit while you slice fresh Mozzarella with a

serrated knife. You don’t want the bread hard and crunchy like toast, just a bit crusty so the butter

melts.

3. When meatballs are done, add sauce covered meatballs to your slightly toasty bread, stuffing clear to

the back. (They won’t all fit.)

4. Cover in sliced mozzarella and wrap in foil. Bake for 20 minutes to get the cheese nice and melty. Slice

and serve hot!

Cook’s Notes: For best results, get a wide loaf of French bread.

Copyright 2012



Nana’s Beef Stroganoff

1 pound cubed stew meat

1 cup beef broth

½ cups diced onion

1 can (8 ounces) canned mushrooms, drained

6 tablespoons butter, divided

4 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

1 can (14 ounces) beef broth

Reserved broth from crock pot

3/4 cups sour cream

1 package (10 ounces) extra wide egg noodles, cooked, drained and rinsed

Directions:

1. Place 1 lb. stew meat and 1 cup beef broth in slow cooker. Cook on low for 6-8 hours. When meat is

done remove from crock pot, reserving juices, and continue below.

2. In a small skillet, sauté onion and mushrooms in 2 tablespoon butter. Set aside.

3. In a large skillet or stock pot, melt 4 tablespoon butter on medium high heat, and add flour and

seasonings, allowing it to get thick and bubbly. Stir in the broth and crock pot juice slowly to thicken,

whisking constantly. Let it simmer for a good 15 minutes or so as you stir. This should thicken up like a

brown gravy. (If it is doesn’t just add a dash of corn starch in cold water to help thicken faster.)

4. Once liquid has thickened into a nice sauce, add cooked beef, onions,& mushrooms. Simmer 15-20

minutes.

5. While you wait, cook egg noodles, drain and rinse.

6. Stir meat mixture and sour cream together, add noodles and stir well. Heat until just warm.

Copyright 2012



One Dish Pork Chop Potato Chip Casserole

8 whole boneless pork chops, seasoned as you wish

1 tablespoon oil

1 cup sour cream

1 (10 ounce) can cream of celery soup

1/2 cups milk

1 (32 ounce) package hash browns, thawed

Salt, pepper and garlic powder, to taste

1 can French’s Fried Onions

1 cup shredded cheese

Directions:

1. Preheat oven to 375 degrees. Season both sides of pork chops with salt, pepper, whatever you like. In

a large skillet, brown pork chops on both sides in hot oil. Set aside. (They will not be cooked all the way

and that’s ok, it’s headed to the oven next.)

2. In a large bowl, combine sour cream, cream of celery soup and milk. Stir in hash browns, salt, pepper

and garlic powder, then half of the French fried onions. Spread hash brown mixture in an un-greased

9×13 baking dish and sprinkle with cheese. Top with seared pork chops, arranging so that none are over

top another. Bake uncovered for 45 minutes. Add remaining French Fried onions and bake 5 minutes

more.

3. Steam some green beans while this bakes and you have your whole meal just like that! Easy and

delicious!

Cook’s Notes: Do not use too thin of boneless pork chops for this, they will dry out. Bone in would also

be a good option.

Copyright 2012



Perfect Roast Chicken

1 (5-6 pounds) roasting chicken

Kosher salt & ground black pepper

1 lemon

1 whole head of garlic

2 tablespoon butter, melted

Directions:

1. Preheat the oven to 425 degrees F.

2. Remove the chicken from plastic wrap and remove any giblets that are in the cavity. Rinse the chicken

inside and out. Remove any leftover pinfeathers that may still be hanging on and pat the outside dry.

3. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken.

4. Cut lemon and garlic head in half. Stuff the cavity with lemon and garlic halves. You can squeeze a bit

of the lemon juice into the chicken cavity before placing lemon halves inside. Brush the outside of the

chicken with the melted butter and sprinkle again with salt and pepper. Use all the butter, this is what is

going to help make the skin crispy and give it a golden color.

5. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken (this

step is optional).

6. Roast the chicken for about an hour and half or until the juices run clear when you cut between a leg

and thigh.

Copyright 2012



Philly Cheese Steak Pizza

1 whole small green pepper, julienned

1 whole small red pepper, julienned

1 3/4 cup fresh sliced mushrooms

1 whole small onion, halved and sliced

4 whole garlic cloves, minced

1 teaspoon olive oil

1 whole pizza crust, brushed with olive oil, seasoned with garlic salt, and baked according to package

1 container (8 ounces) spreadable plain cream cheese

1 (14 ounce) jar pizza sauce

2 cups shredded provolone, divided

1 cup shredded Colby-jack cheese

1/2 cups pickled banana pepper rings

1/4 cups grated Parmesan cheese

1/2 teaspoons oregano

1 (14 ounce) can beef broth

1 whole (2.5 pound) pot roast, divided

Directions:

1. Slow cook pot roast with salt, pepper and beef broth 8-10 hours on low. Shred.

2. Take 1 1/2 cups meat, drained, from the crock pot, putting the rest away for tomorrow’s dinner,

Texas Cowboy Pie.

3. In a large skillet, sauté the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

4. Season pizza crust with garlic salt to taste. Bake according to package directions. My favorite pizza

crust is the recipe on the back of the Fleishman’s Pizza Yeast packet. We do a big Pampered Chef bar

pan size pizza, but circle would be great too.

5. Once crust is seasoned and baked, spread crust with a thin layer of cream cheese, then pizza sauce.

Sprinkle with 1 cup provolone cheese.

6. Top with pepper mixture, shredded beef, pepper rings, and remaining provolone cheese and Colby

jack shreds.

7. Sprinkle with Parmesan cheese and oregano.

8. Bake for 10-12 minutes at 450 degrees F.

Cook’s Notes: I only used half the jar of pizza sauce.

Copyright 2012



Pumpkin Wonton Ravioli with Creamy Sage Sauce

For the Ravioli:

1 1/4 cup canned pure pumpkin

1/4 cup heavy whipping cream

1/2 cup grated Parmesan Cheese



1/4 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1 egg, lightly beaten

1 package (12 ounce) Wonton Wrappers

For the Creamy Sage Sauce:

1 tablespoon butter

1 tablespoon flour

1 cup heavy whipping cream

2 teaspoons fresh sage, finely minced

1/4 cup shredded Parmesan cheese, plus additional for garnish if desired



Optional garnishes: 1/2 cup chopped toasted walnuts or pecans, additional shredded Parmesan cheese,

fresh sage leaves

Directions:

1. For the Ravioli - In a small bowl, mix together the pumpkin, cream, Parmesan Cheese, kosher salt,

black pepper, garlic powder and nutmeg. Put 1 tablespoon of the pumpkin mixture in the center of a

wonton wrapper. Moisten the edges with the beaten egg and cover with another wonton wrapper.

Press edges to seal, pressing around the filling making sure to remove any air bubbles. Repeat with the

rest of the filling and wonton wrappers. Work quickly so the wrappers don’t dry out. If making ahead,

you can place on a cookie sheet lined with parchment and cover. Place in the fridge until ready to cook.

2. In a large pot, bring salted water to a boil, reduce to a simmer. Cook the ravioli in batches for about 1-

2 minutes. They will float to the top when they are done. I leave them in a little longer to make sure the

filling is warm. Remove with a slotted spoon and keep warm.

3. For the Creamy Sage Sauce - In a small saucepan melt the butter over medium heat. Add the flour and

whisk constantly for about 1-2 minutes until bubbly. Slowly pour in the heavy whipping cream and bring

to a boil. Reduce the heat and simmer for 3-4 minutes until thickened. Remove from the heat and stir in

the sage, parmesan cheese, kosher salt and pepper.

4. To Serve - Place ravioli on a plate and spoon some the sauce over the top. Garnish with toasted nuts

and additional Parmesan cheese and Sage.

Copyright 2012



Spicy Deviled Swiss Roast (Crock Pot)

3 to 4 pound beef roast

1 cup flour, plus 2 tablespoons reserved for gravy

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon salt


2 tablespoons red wine vinegar

1 cup chopped carrots

1 cup chopped onion

2 (10 ounce) cans Rotel


Directions:

1. Whisk together the flour, dry mustard, onion powder, salt and black pepper. Coat the roast in the

flour, covering all sides.

2. Heat a skillet over medium-high heat. Add the oil to the skillet and when it shimmers, add the roast.

Sear the roast on each side until completely browned.

3. Spray the crock pot with non-stick cooking spray and add the roast in the pot.

4. Sauté chopped onions and carrots in the same skillet where you browned the roast until the

vegetables have softened slightly. Salt lightly.

5. Add two cans of Rotel, red wine vinegar, and salt, to taste. Stir well and then pour the mixture over

the roast.

6. Cook on low heat for 8 hours.

7. When the roast is ready, remove from the crock pot and keep warm while you prepare the gravy.

8. To make the gravy, melt three tablespoons of butter in a skillet over medium high heat. Add three

tablespoons of flour to the melted butter and stir together well. Pour the remaining contents of the

crock pot into the skillet. Bring to a boil while stirring constantly. Reduce heat and allow to simmer,

stirring until it reaches the consistency you desire.

9. Serve the roast and gravy over rice or mashed potatoes with Frank's Red Hot, if desired.

Copyright 2012



Texas Cowboy Pie

3 whole large potatoes, cooked and mashed

Milk, sour cream, butter, to taste for mashed potatoes

4 tablespoons BBQ sauce (your favorite)

Leftover pot roast (See Philly Cheese Steak Pizza)

2 cups shredded cheese


Directions:

1. Peel and cube potatoes in uniform sized cubes. Cover potatoes in water and boil, uncovered, until

soft. Drain liquid, reserving one cup of the liquid. Mash potatoes until no lumps are left, adding potato

liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk as well as

salt and pepper, to taste. Spread warm potatoes in the bottom of a 9×9 pan.

2. Mix BBQ sauce with leftover shredded beef roast and layer on top of potatoes. Top with cheese and

bake for 15 minutes at 350F.

Cook’s Notes: This is a delicious way to use leftover pot roast!

Copyright 2012



Sweet Treats

Apple Crumb Pie

3/4 cup granulated sugar

1/2 teaspoon nutmeg


5 large apples, a combo of Jonagold and Granny Smith

3/4 cup flour

1/4 cup light brown sugar, firmly packed

1/3 cup cold butter

1 9-inch pie shell

Directions:

1. Preheat oven to 400 degrees F.

2. Mix granulated sugar, nutmeg, and cinnamon.

3. Peel, core and slice apples. Toss apples with sugar and spice mixture. Pour into pie crust.

4. Mix flour and brown sugar together. With a fork or a pastry blender, cut in butter until mixture is

crumbly. Sprinkle over top of the apples.

5. Bake pie for 50 minutes. Check pie after 40 minutes, if the crust is getting too dark, cover edges with

foil for the final 10 minutes of baking.

6. Serve warm with ice cream and caramel syrup.

Makes one 9-inch Pie

Copyright 2012



Butternut Apple Crisp

3/4 cup packed brown sugar, divided

2 Tablespoon lemon juice

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 - 4 cup peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ounces) can apple pie filling

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

6 Tablespoon butter or margarine, softened

Directions:

1. Preheat oven to 375. Grease 6" X 10" X 2" baking dish.

2. Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie filling. Spoon into

prepared baking dish. Cover and bake for 30 minutes.

3. Combine remaining 1/4 cup brown sugar, flour, oats, and margarine until crumbly. Sprinkle over

squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender. Serve warm.

Makes 8 servings

Copyright 2012



Caramel Apple Cake

1 (18.5 ounce) package yellow cake mix

1 (21 ounce) can apple pie filling

2 eggs, beaten

1 (12 ounce) jar caramel ice cream topping, divided use

2 teaspoon ground cinnamon (optional)

Directions:

1. Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray (I like the kind

that has flour in it).

2. In a medium bowl, combine dry cake mix, pie filling, beaten eggs and 1/4 cup caramel topping. If using

an electric or stand mixer, mix on low speed for one to 2 minutes. If you want larger pieces of apple in

your cake, be careful not to mix too vigorously or the apples will break up fairly small.

3. Pour batter into prepared baking dish. Batter will be thick.

4. Bake for about 30-35 minutes. Keep in mind oven times do vary but your cake should be golden and

bounce back to the touch.

5. Remove cake from oven and pour remaining caramel topping over warm cake. Some of the caramel

topping will go over the sides as you spread it out. Don't worry. All of it is just going to add to the

moistness of this cake. The warm cake is going to absorb most of the sauce as it begins to cool.

6. Serve with a scoop of vanilla ice cream.

Cook’s Notes: This cake is so yummy served warm (but is great at room temperature too). We would

reheat individual slices for a few seconds in the microwave.

Copyright 2012



Caramel Apple Cake with Salted Caramel Topping

For the Cake:

2 cups white sugar

1/2 cup packed brown sugar

3 eggs

1 1/2 cups vegetable oil

3 cups flour

1 tablespoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla

1 cup pecans, chopped

2 1/2 cups peeled diced apples (about 2 large)

For the Topping:

2 cups packed brown sugar

1/4 cup heavy cream

1 stick butter

1 teaspoon vanilla

1 teaspoon sea salt, I like to use flakes

Directions:

1. For the cake - Preheat oven to 350 degrees. Cream the white sugar, brown sugar, eggs and oil. Add

flour, cinnamon, nutmeg and vanilla. Stir in the diced apples and pecans. The batter will be quite stiff.

Spread into a greased 9 x 13" pan. Bake for 45-55 minutes until a toothpick inserted in the center of the

cake comes out clean. When the cake is done use the end of a knife and poke several slits in the cake

and pour the warm Salted Caramel Topping over the cake.

2. For the topping - In a medium saucepan heat the brown sugar, heavy cream and vanilla over medium

heat. Bring to a boil and stir constantly until the brown sugar dissolves, about 3 minutes. Remove from

heat and stir in the sea salt. Pour over warm cake.

Caramel Oatmeal Chewies

1 3/4 cup quick or old fashioned oats

1 3/4 cup all purpose flour, divided

3/4 cup brown sugar


1/4 teaspoon salt, optional

3/4 cup margarine (1 1/2 sticks), melted

2 cup semi sweet chocolate chips

1 cup chopped nuts

1 cup caramel ice cream topping

Directions:

1. Preheat oven to 350. Grease bottom of 9" X 13" X 2" baking dish.

2. Combine oats, 1-1/2 cup flour, brown sugar, baking soda and salt in large bowl. Stir in butter; mix

well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of prepared pan. Bake 12 -

15 minutes or until brown. Sprinkle with chocolate chips and nuts.

3. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4" of pan edges.

Sprinkle with reserved oat mixture. Bake 18 - 20 minutes longer or until golden brown.

4. Cool in pan on wire rack; refrigerate until firm. Setting them out at room temperature for a few

minutes prior to cutting them makes for an easier job.

Copyright 2012



Crock Pot Caramel Pie

2 (14 ounce) cans sweetened condensed milk

1 graham cracker crust

Whipped topping

Chopped chocolate morsels

Chopped salted peanuts

Directions:

1. Wash the cans of sweetened condensed milk and remove the labels.

2. Line the bottom of your crock pot with foil or parchment paper. Stand the cans on top of the

parchment paper and fill the crock pot with water, fully covering the cans with about two inches of

water over the cans.

3. Turn the crock pot to low and cook for eight hours.

4. Turn off the crock pot and allow the cans to rest in the crock pot for four hours.

5. Remove the cans and allow them to cool so that you can handle them without burning yourself.

CAUTION: Contents under pressure. Opening the cans before they have cooled enough to touch will

result in the caramel splattering when you open the can.

6. Spread the caramel in a graham cracker crust. Cover and refrigerate at least 4 hours.

7. Top it with whipped topping and garnish with chopped chocolate chips and salted peanuts. Serve.

Copyright 2012



Easy Apple Dumplins

1 green apple (Granny Smith or Golden Delicious)

1 tube (8 ounce) crescent rolls

1 stick unsalted butter, melted

3/4 cup sugar


Ground cinnamon (to taste)

1/2 cup lemon lime soda (Sprite or Mountain Dew work well)

Directions:

1. Preheat oven to 350F degrees.

2. Peel and core apples. Cut apple into 8 slices.

3. Unroll tube of crescent rolls and separate into 8 pieces.

4. On each roll, sprinkle with a bit of cinnamon. Add one apple slice. Roll it up in a nice little bundle.

Continue with next 7 rolls the same way.

5. Spray an 8-inch square pan with nonstick spray. Place all 8 dumplins into baking dish.

6. Mix together melted butter with sugar and vanilla. Pour butter mixture on top of crescent rolls. Now

take soda and pour it around the edges of the crescent rolls.

7. Sprinkle tops with a bit more cinnamon.

8. Bake in preheated oven for about 35-40 minutes.

9. Serve with whipped cream or ice cream.

Cook's Notes: Just double the recipe and use a 13x9 pan for 8 servings.

Hot Fudge Sundae Cupcakes

1 1/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder


2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup Smart Balance butter, softened

1 3/4 cups granulated sugar

2 large eggs


3/4 cup milk ( I used 2%)

Directions:

1. Preheat oven to 325 degrees. Line 20 muffin cups with foil or paper liners. Set aside.

2. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set

aside.

3. In a large bowl or stand mixer, cream butter and sugar together until combined. Beat in eggs, one at a

time, just until combined. Add in vanilla.

4. Gradually add the flour mixture, and the milk, beating on low speed, until just combined. Don't over

mix.

5. Fill the muffin cups about 2/3 full of batter. Bake for 18-20 minutes, or until a tooth-pick inserted in

center comes out clean. Let cupcakes cool completely before frosting.

Classic Buttercream Frosting

1/2 cup Smart Balance butter, softened

5 cups powdered sugar

1/4 cup milk


pinch of salt

Directions:

1. In a large bowl, beat the butter and 2 cups of powdered sugar together, on low speed, until creamy

and combined. Pour in the milk, vanilla and salt and another 2 cups powdered sugar. Beat until creamy

and the consistency you like. (I like mine thicker, so I use all 5 cups of the powdered sugar.)

2. Frost the cooled cupcakes with the buttercream frosting.

Homemade Hot Fudge

1/2 cup Smart Balance butter

1/4 cup cocoa powder

1 1/2 cups granulated sugar

6 ounces evaporated milk

1/2 teaspoon vanilla

Directions:

1. In a medium saucepan, add the butter, cocoa powder, sugar and evaporated milk. Heat on medium

heat, whisking constantly, until butter melts and mixture comes to a boil. Let boil for 8-10 minutes,

whisking constantly, until mixture gets really thick.

2. Remove from heat and stir in vanilla extract.

3. Let stand for at least 15 minutes to cool slightly, before drizzling on the frosted cupcakes.

Makes 20 cupcakes

Copyright 2012



Orange Cream Cheese Brownies

1 package Betty Crocker Supreme Dark Chocolate Brownie Mix

1/4 cups water

1/2 cups oil

2 whole eggs

1 package (4 ounces) cream cheese, softened

3 cups powdered sugar

4 tablespoons (or more) orange juice concentrate, thawed

Yellow and red food coloring

Sprinkles

Directions:

1. Heat oven to 350*. Mix up brownie mix with water, eggs and oil as listed. Spread into the bottom of a

jelly roll or bar pan.

2. Bake 27-29 minutes or until toothpick comes out clean. Cool Completely.

3. While brownies cool, soften cream cheese and in a large bowl, stir until smooth, adding 3 cups

powdered sugar, 4-6 tablespoon thawed OJ judging how much based on frosting thickness. Add 2 drops

red and 4 drops yellow food coloring if using. Spread over brownies.

4. Decorate with fall sprinkles or drizzle melted chocolate over brownies before serving.

Copyright 2012



Pecan Caramel Apple Bread Pudding

8 bread end pieces, frozen and cut into tiny cubes (about 7 cups)

1 cup pecans, chopped

1 granny smith apple, cored and cut into small cubes

1 cup water, hot

1 cup brown sugar

4 eggs, lightly beaten

2 cups milk, warm

1/2 cup sugar


1/2 teaspoon cinnamon, ground

1/8 teaspoon salt

Directions:

1. Preheat your oven to 350 degrees. Place bread in a baking dish sprayed with non-stick cooking spray.

2. Sprinkle with the pecans and apple pieces. Using your fingers, gently distribute the fruit evenly among

the bread.

3. Whisk together the water and brown sugar until the sugar is dissolved. Pour the sugar water over the

bread.

4. Combine the remaining ingredients, mixing well and then pour the mixture over bread, making sure

to soak everything evenly.

5. Bake for 50-60 minutes or until knife inserted in center comes out clean. Serve warm with vanilla ice

cream and caramel sauce, if desired.

Copyright 2012



Pumpkin Twinkie Dessert

1 package (10 count) Hostess Twinkies

1 package (8 ounce) Cream Cheese, softened

1 cup Powdered Sugar

1 container (8 ounce) Cool Whip, thawed, divided

2 packages (3.4 ounce each) Instant Vanilla pudding mix

1 can (15 ounce) Pumpkin

1 1/2 teaspoons Pumpkin Pie Spice

1 cup Milk

Additional pumpkin pie spice

Directions:

1. Slice twinkies in half lengthwise and place cream-side up, in a single layer in a 9x13 baking dish. Using

a hand mixer, blend together cream cheese, powdered sugar and 1/2 of the cool whip. Beat on low until

smooth. Spread evenly over the twinkies.

2. Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and

then spread evenly over cream cheese mixture. Carefully spread remaining cool whip over pumpkin

layer. Lightly sprinkle with pumpkin pie spice. Refrigerate for at least 4-5 hours or until set.

Makes 12 servings

Copyright 2012



Toffee Apple Dip

1 (8 ounce) package cream cheese, softened

1/2 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla


1/8 teaspoon (a pinch) of nutmeg

3/4 cup English Toffee Bits

Apple slices for dipping

Directions:

1. Place softened cream cheese in mixing bowl. Add brown sugar, white sugar, vanilla, cinnamon and

nutmeg. Beat with a mixer until smooth.

2. Stir in toffee bits.

3. Serve with apple slices.

Cook's Notes: I used light cream cheese and Heath brand toffee bits. All they had were the Milk

Chocolate Toffee Bits and my kids loved it! If you want to keep the apples from turning brown mix with

some lemon juice or give them a quick soak in pineapple juice.

Copyright 2012



About the Weekend Potluck Team

Marsha Baker

Marsha Baker has always loved time in the kitchen. Her favorite response when told she's a good cook is

to say that she's a better Baker, because she loves being able to live up to her name. She is mom to 3,

Nana to 8, and privileged to-be-the-wife of her high school sweetie for nearly 45 years. Her husband is

diabetic and 100% disabled so she loves a 'healthy twist' to the dishes she creates.

Marsha loves her blogging buddies and is an encourager at heart. She writes a bi-monthly food column

for a local newspaper and blogs at The Better Baker.

Connect with Marsha: Facebook/Pinterest/Google Plus

Kim Fee


https://www.facebook.com/pages/Become-a-fan-of-Recipes-Recollections-From-The-Better-Baker/144777188890331?fref=ts

http://pinterest.com/marsha_j_baker/

https://plus.google.com/103661446177927593354/about

Kim Fee, one of the bloggers behind Sunflower Supper Club, is a self taught cook who lives in the

heartland with her terrific husband and the four kids that keep them busy.

Kim has always enjoyed trying new recipes and tweaking them to fit her family’s tastes. She tries to cook

with minimal processed ingredients and loves to help busy families get dinner on the table. Along with

her partner Julie, Kim owns a catering and meal delivery service, Sunflower Supper Club, where they use

local and wholesome foods to create a variety of wholesome dishes for their clients.

Connect with Kim: Facebook/Twitter/Pinterest

Tonya Ferguson

Tonya Ferguson is a mid-west mom of 4 with three of those munchkins arriving within the last 4 years.

The words most spoken at her house are: “Hello”, “Goodbye” and “I’m Pregnant.”

Tonya is addicted to photos of her kids, trying new recipes and talking shop with other Mommas.

Tonya loves natural remedies, limiting TV time to promote reading, “Slow obedience is NO obedience”,

and making all those little moments count.

You can find Tonya blogging at The 4 Little Fergusons.

Connect with Tonya: Facebook/Pinterest/TastyKitchen


http://www.sunflowersupperclub.com/

http://www.facebook.com/sunflowersupperclub

https://twitter.com/sunflowersupper

http://pinterest.com/kimmycooks/


http://www.facebook.com/4littlefergusons

http://pinterest.com/4littleferguson/

http://tastykitchen.com/recipes/members/4littlefergusons/recipe-box/

Holly Lofthouse

Holly Lofthouse is the lady behind the scenes at the food blog, Life as a Lofthouse. She is so passionate

about cooking and baking, and has been doing both since she was a little girl. Holly loved watching her

Mom cook in the kitchen, and was always asking her if she could help. Some of her best childhood

memories are helping prepare food for holidays and parties.

Holly has 3 amazing kids, and her husband is her best friend. She also works full-time as a surgical

scheduler for ENT Surgeons. Holly feels so blessed in her life, and is very thrilled to be a part of this

cookbook with her Weekend Potluck co-hosts.

Connect with Holly: Facebook/Pinterest

Tabitha Philen


http://www.facebook.com/pages/Life-as-a-Lofthouse-Food-Blog/133244940060056

http://pinterest.com/hollylofthouse/

Tabitha Philen, the founder of Weekend Potluck, is a saved by grace wife to one amazing husband and

mother to four terrific kids, ages 8 and under.

Blogging under the pseudo-name “Penny” at Meet Penny, Tabitha loves to write about topics including

homeschooling, frugal living, homemaking, recipes, Autism, faith, parenting, and motherhood. She is

passionate about connecting her readers with resources which will enhance family life.

Tabitha is an active member of the iHomeschool Network and was honored to be ranked number 5 in

the Top 25 Homeschooling Moms 2012 at Circle of Moms (2012), recognized as one of the 15 pinners

mothers should follow on Pinterest by iVillage, a division of NBCUniversal (2012), and featured in You

Can Do It Too: 25 Homeschool Families Share Their Stories.

Connect with Tabitha: Facebook/Twitter/Pinterest/Google Plus/YouTube/LinkedIn

Brandie Skibinski

Brandie Skibinski publishes TheCountryCook.net, a website dedicated to classic American recipes and

quick and easy family favorites. She understands the challenges of today's busy families and shares

many recipes that are quick and easy to prepare so families have more time to enjoy each other (and a

tasty meal) together at the supper table.

Brandie, also a momma and a wife, lives in the beautiful mountains of Virginia.

Brandie's recipes have been featured on Yahoo! Food & Drink, Fox News Food & Drink, All Free Slow

Cooker Recipes, Gooseberry Patch and Back to the Roots.

Connect with Brandie: Facebook/Twitter/Pinterest /Google Plus


http://www.ihomeschoolnetwork.com/

https://www.e-junkie.com/ecom/gb.php?ii=1130227&c=ib&aff=175891&cl=206876

https://www.e-junkie.com/ecom/gb.php?ii=1130227&c=ib&aff=175891&cl=206876

http://www.facebook.com/meetpenny

https://twitter.com/Meet_Penny

http://pinterest.com/MeetPenny/

https://plus.google.com/108482754510178176547/about

http://www.youtube.com/user/PennySavedEarned

http://www.linkedin.com/pub/tabitha-philen/36/76a/587

http://thecountrycook.net/

http://www.facebook.com/thecountrycook

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weekend potluck - s3.amazonaws.com · pumpkin twinkie dessert ... and renamed the friday recipe...

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