Quiche Lorraine

Ingredients:

1 unbaked pie crust

6 slices bacon

1 onion, sliced

4 eggs, beaten

1 1/2 cups milk (or half and half)

1/4 teaspoon salt

1 1/2 cups shredded Swiss cheese

1 Tablespoon all-purpose flour

Preparation:

Preheat oven to 450 degrees. Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees.

In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.

In a large bowl, mix together milk, salt, and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.

Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or over-browning. Let stand 20 minutes before serving.

Serves 8

Chocolate Mint Cookies

Ingredients:

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

2 cups semi-sweet chocolate chips

2 eggs

1/2 teaspoon salt

2 1/2 cups flour

1 1/4 teaspoon soda

2 1/2 packages Andes Mints

Preparation:

Melt the butter, brown sugar, and water over low heat. Add the chocolate chips and stir until melted. Remove from heat and cool for 10 minutes. Mix the flour, salt, and soda together. Beat the eggs and flour mixture into the cooled chocolate mixture.

Chill 45 minutes.

Roll into 1" diameter balls and place on greased baking sheet. Bake at 350 degrees for 10 minutes.

Immediately upon removing from the oven, place an Andes Mint on top of each cookie. When melted, spread over top of cookie.

Makes 5-6 dozen cookies.

Nicole's Alabama Sweet Potato Casserole

Ingredients:

• 4 whole Medium Yams or Sweet Potatoes
• 1 cup Sugar
• 1/2 cup Milk (Stef uses Evaporated Milk)
• 2 beaten Eggs (Stef uses 3 Eggs which makes it more like a souffle)
• 1 teaspoon Vanilla Extract
• 1 cube Butter, melted (Stef decreased to 1/4 cup)
• 2 teaspoons Cinnamon
• 1 cup Brown Sugar
• 1 cup chopped Pecans
• 1 cup Coconut
• 1/2 cup Flour
• 1 cube Butter, softened (Stef decreased to 1/4 cup)

Preparation:

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.  When they are finished cooking, slice them open and scoop out the flesh into a large bowl.

Add 1 cup of regular granulated sugar, 1/2 cup of milk, 2 beaten eggs, 1 teaspoon of vanilla extract, 1 cube of melted butter, and 2 teaspoons of cinnamon.  Mash potatoes with a potato masher until thoroughly mixed.

In a separate bowl, add 1 cup brown sugar, 1 cup chopped pecans, 1 cup coconut, 1/2 cup flour, and 1 cube of softened butter.  With a pastry cutter or fork, mix together until thoroughly combined.

Spread the sweet potato mixture into a 9" x 13" baking dish and sprinkle the crumb mixture all over the top.

Bake in a 375-degree oven for 30 minutes, or until golden brown.

Cafe Rio Sweet Pork

3 lbs pork loin

Put roast in crock pot with about an inch of water, with the following ingredients mixed in the water. Spoon the seasoned water over the pork roast.

1 1/2 tsp cumin
1 tsp minced garlic
1 tsp dry ground mustard
1 tsp salt
1 tsp chili powder
1 tsp cayenne pepper

Cook on low 8 hours or high for 4-6 hours. Dump out the seasoned water.  Shred roast and return to crockpot.

Combine the following and stir into pork:

1 can Dr. Pepper

2 cups packed brown sugar (Or less for not as sweet)

1 bottle red taco sauce

Cook on low until ready to eat. The longer you can simmer it, the better it is.

Sopapilla Cheesecake

2 cans Pillsbury crescent rolls
2 8-oz cream cheese (room temperature)
1 1/2 cups sugar, divided
1 tsp. vanilla
1 tsp. cinnamon
1 stick butter (no substitutes)

Spray a 9 X 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish, pressing seams together. In a separate bowl, blend the cream cheese, 1 cup sugar and vanilla with hand mixer; spread out over top of dough. Unroll the second can of crescent rolls and place on top of cream cheese mixture, pressing seams together again. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon-sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Serve warm with vanilla ice cream. Refrigerate uneaten portions. Delish!

Hints: This dessert is very good but very rich! I often half it and make it in an 8 x 8 square dish instead. Also, if you can find the Pillsbury crescent "sheets" (I think they call them "recipe creations" or something), they are much easier to use and eliminate having to pinch all the seams together.

Zesty Slow Cooker Chicken Barbecue

6 frozen boneless, skinless chicken breast halves
1-12 oz. bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 TBSP Worcestershire sauce

Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour the sauce over the chicken. Cover, and cook for 3-4 hours on high or 6-8 hours on low. Shred chicken, and serve on sliced hoagie/deli-style rolls. (Hint: Toast insides of rolls on stove-top or fry pan to keep them from getting soggy!)

Delightful Deviled Eggs

6 hard-boiled eggs
2 TBSP mayonnaise
1 tsp sugar
1/2-1 tsp sweet relish
1 tsp prepared mustard
salt & pepper to taste
paprika

Slice cooled eggs in half length-wise; remove yolks ans set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, relish, mustard, and salt and pepper. Mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Cross Rib Roast

2 lbs. cross-rib roast
2 TBSP balsamic vinegar
2 TBSP minced garlic
2 tsp. dried thyme
1 tsp. dried rosemary
1 TBSP salt (could use less if desired)
1 tsp. pepper
1 TBSP olive oil

1. Preheat oven to 450 degrees. Line roasting pan with foil.
2. Brush roast with balsamic vinegar.
3. Make a paste with remaining ingredients and rub on meat.
4. Roast meat at 450 degrees for 15 minutes. Reduce heat to 350 and cook for 40-60 minutes, or until internal temperature reached 125 degrees.
5. Remove from oven; cover loosely with foil and let stand 15-20 minutes before serving.

Lindsey's Chunky Salsa

2-3 jalapeno peppers, chopped
1 sm can chopped olives
1-2 roma tomatoes, diced
1 bunch cilantro, chopped
3-4 green onions, chopped
1 can Rotel tomatoes (mexican style)
1 cup Zesty Italian dressing
1 cup grated cheese.

Stir together in a bowl.  Eat with tortilla chips.

Pico de Gallo

5 Roma Tomatoes
1/2 large onion
3 jalapeno peppers (add 1 at a time, add more if it needs more heat)
1/2 bunch cilantro
1/2 lime
Salt

Chop tomatoes, jalapenos, and onions.  Leave seeds in jalapenos if you want a hotter pico.  Chop cilantro.  Stir all together in bowl.  Squeeze 1/2 lime over top.  Salt, stir, and taste.

Josie's Salsa

1 can whole tomatoes
1 bunch chopped cilantro
4 serrano or jalapeno peppers (start with 2, add more if you want more heat)
1 bunch chopped green onions

Pour some of juice from tomatoes into blender.  Cut peppers into 2-3 chunks, add to blender and season with salt and garlic powder.  Blend until liquified.  Add tomatoes and blend until chunked.  Add chopped cilantro and onions.  Blend just to mix together.

Parkerhouse Rolls

2 C warm water
1/2 C powdered milk
1/2 C oil
2 eggs
3 tsp yeast
1/2 C sugar
2 tsp salt
5 1/2 - 6 Cups flour


Place 1/2 cup of the water in bowl with yeast and a pinch of sugar, let rise. Mix all other ingredients except flour. Add yeast mixture then add flour last, knead well. Raise covered in a warm place 1 hour. Punch down. Roll out on floured surface and brush with melted butter. Cut like a pizza and form rolls in a crescent roll fashion. Place rolls onto a greased cookie sheet and raise again for 1/2 hour. Bake at 350 for 7-10 min.

Yum-Yum Cherry Salad

This salad is so tasty it's more like a dessert...

1 - 20 oz. can cherry pie filling
1 - 20 oz. can drained crushed pineapple
1 1/2 Cups pecans (large pieces - whole or broken in half)
1 - 9 oz. carton of cool whip
1 pint sour cream
1 - 8-10 oz. can sweetened condensed milk

Mix by hand (not mixer) until all ingredients are blended and refrigerate 4-6 hours before serving. Can make the night before.

Couscous Salad

This recipe is just a guideline, you can adjust it as you please. If I don't have the specific veggies it calls for I just use what I have available. It does not include meat but I like to include chicken, crab, or any other type of meat to make it more hearty.

2 C cooked Couscous - cooled to room temperature
1 Scallion sliced thin (If I don't have a scallion I like to use some sauted onion in it's place)
1 small Cucumber - peeled and diced
1 Tomato - diced
1 small Bell Pepper - seeded and diced
1/4 C Mozzarlla or Feta cheese crumbled/cubed
1 clove Garlic - minced or pressed
1 tblsp. Olive oil
2 tblsp. Red Wine or 1 tblsp. Balsamic Vinegar (I prefer the balsamic)
Basil, Oregano nd Pepper - to taste
Salt (optional) to taste
Roasted Red Peppers or Pimentos for garnish (optional) - I generally just add some crushed red pepper to the dressing

In a small bowl or cup, whisk together oil and vinegar. Mix in garlic and scallion and seasonings and set aside. Mix cooled couscous and vegetables. Add cheese and fold gently. Drizzle in dressing as you gently fold. Refrigerate until serving. Top with red peppers or pimentos for garnish.

Jeff and I really like this topped over lettuce or spinach. We line the bottom and sides of a bowl with lettuce and put the salad on top - creates a lettuce wrap feel and gives the dish an extra crunch. Enjoy!

Cheesy Potato Casserole

6-8 med potatoes, cook with skin on, 20-25 min. Peel when cool and grate.
(Can use a large bag of frozen shredded hash browns). Spread in 9 x 13" sprayed baking dish.

Pour 3/4 cup (reserve 2 Tbs. for topping) melted butter over top of potatoes.

Combine the following:
1 pint sour cream
1 can cream of chicken soup
1/3 cup grated onion
1 1/2 - 2 cups shredded cheddar cheese

Pour blended mixture over top.

Add 1 cup crushed corn flakes to the reserved butter. Sprinkle over top of casserole.

Bake at 325 degrees for 1 hour.

Citrus Garlic Shrimp Pasta

1 16 oz. pkg. linguine

1/2 c. olive oil

1/2 c. orange juice

1/3 c. lemon juice

3-4 garlic cloves, minced

Grated lemon peel

Grated orange peel

1 t. salt

1/4 t. pepper

1 lb. uncooked medium shrimp, peeled and deveined (I'm lazy and use frozen cooked shrimp)

Shredded parmesan cheese and minced parsley

Cook linguine according to package directions. Meanwhile, in blender, combine the next eight ingredients. Cover and process until blended. Pour into a large skillet, bring to a boil. Reduce heat, stir in shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink (or are warmed through if using cooked shrimp)

Drain linguine; toss with shrimp mixture. Sprinkle with parmesan cheese and parsley.

Stefani Hooper

Mom's Egg Casserole

Basic Recipe:

8 eggs
1 pt. cottage cheese
4 cups shredded cheddar and Monterey Jack cheese

Add ingredients of choice:

1 bunch green onions, diced
1 cup ham, cubed
1 cup mushrooms, sliced
1 can green chilies
(tomatoes, red or green peppers, white onions, etc. -- any ingredient that you like in an omelet)

If adding any of the above ingredients, increase eggs in recipe -- 10 if adding onions and ham, 12 if adding onions, ham, and mushrooms.

Beat eggs then add cottage cheese and beat again until blended. Fold in remainder of ingredients and pour into 9" by 13" glass baking dish. Bake at 350 degrees for 40 minutes.

Hints:

• Saute mushrooms for a couple of minutes before adding them to recipe.
• Spray baking dish with non-stick baking spray for easier cleanup.
• Eggs can be prepared the night before and refrigerated; add about 20 minutes more to the baking time.
• Serve with salsa on the side.

Karren Mitchell

Caramel Corn

16 cups popped popcorn (this is approximately 1/2 cup unpopped kernels)

1 cube butter

1 c. brown sugar

1/4 c. corn syrup

1/2 t. baking soda

In a sauce pan combine butter, brown sugar, and corn syrup. Cook over low to medium heat, stirring constantly. When mixture begins to cling together and pull away from pan (about 15 minutes), remove from heat. Stir in baking soda. Mixture should look kind of foamy. Put popcorn into a large brown paper grocery bag. Pour caramel over top and stir a bit. Fold top of bag and place in microwave. Cook for 1 minute on high. Remove and stir. Fold over top again and cook for 1 minute and 10 seconds on high. Remove and stir. Pour out onto wax paper and spread out to cool.

Stefani Hooper

Potato Cheese Soup

5 c. diced potatoes

1/2 c. chopped onion

1 c. chopped celery

1 c. shredded carrots

3 c. water

3 chicken boullion cubes

Boil together for 15 minutes.

Make white sauce:

3/4 c. butter

3/4 c. flour

4 c. milk

8 oz. velveeta cheese

Melt butter in large sauce pan. Add flour and stir and smooth and bubbling. Add milk and stir until thickened. Add cheese and stir until melted.

Pour cheese sauce into potatoes and stir together until combined.

Stefani Hooper

Spinach and Sausage Lasagne

10 oz. Lasagna Noodles (10-12 noodles) - cooked according to package

1 lb. ground beef

1/2 lb. sausage

1/4 t. oregano

1/2 c. onion flakes

2/3 c. spinach - defrosted and drained

1/2 T. worcestershire sauce

1 can cream of mushroom soup

1/2 c. milk

1 c. tomato sauce

1/2 lb. mild cheddar cheese

1/2 lb. mozzarella cheese

In a large skillet, brown together hamburger, sausage, and onion flakes. Drain off grease. Add soup, tomato sauce, milk, worcestershire sauce, and oregano. Cook until simmering. In a greased 9x13 pan, layer 3-4 noodles, 1/3 of the meat sauce, 1/3 of the spinach, and 1/3 of the cheese. Repeat layers 2 more times. Cover with foil, and bake at 400 for 20-30 minutes. Remove foil for last 10 minutes.

Stefani Hooper (Joeleen's recipe)

Death by Chocolate Cake

1 Devils Food Cake Mix

1 small box chocolate pudding

4 eggs

1 c. sour cream

1/2 c. warm water

1/2 c. vegetable oil

1 1/2 semi sweet chocolate chips

Ganache Icing (below)

Combine first 6 ingredients together and beat with mixer until smooth. Fold in chocolate chips. Pour into a greased and floured bundt cake pan. Bake at 350 for 45-50 minutes. Let cool for 15 minutes and remove from pan. Let cool completely.

Chocolate Ganache Icing

1 c. semi sweet chocolate chips

2/3 c. heavy whipping cream

Stir together in sauce pan over low heat until chocolate is melted and smooth. Remove from heat and let cool until slightly thickened, 30-45 minutes. Slowly pour over top of cake. Cake can be put in the refrigerator to help icing to set.

Stefani Hooper

Chicken Tetrazinni

4 T Butter

4 T Flour

2 c. cooked chicken - shredded

1/2 c. Parmesan cheese

2 c. Chicken Bouillon (2 c. water, 3 bouillon cubes)

1 c. milk

1/2 lb. Spaghetti, broken into pieces and cooked according to package

Melt butter in sauce pan. Add flour and whisk until smooth. Cook 3 minutes. Add bouillon and milk. Cook until bubbling. Add chicken. Spray 9X13 pan. Layer 1/2 noodles, sauce, Parmesan cheese. Repeat layers. Cover with foil and bake at 350 for 30 minutes. Uncover last 5-10 minutes.

Stefani Hooper

Cornbread

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 T. baking powder

1/2 t. salt

1/3 cup oil

3 T. melted butter

2 eggs, beaten

1 1/2 cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed - batter will be runny. Bake in a greased 8" square pan for 35 minutes.

Stefani Hooper

Cheese Dip

2 8 oz. cream cheese

1 Jar Roka Blue (you can't buy this anymore - may substitute with a handful of blue cheese crumbles, or just omit)

1 Jar Old English

1 cup grated cheddar cheese

2 T. chopped green onions

Soften cream cheese. Mix all ingredients in bowl with a hand mixer. Can be served as a dip in a bowl.

For a cheese ball, line a small mixing bowl with plastic wrap. Pour in cheese dip and chill in refrigerator until firm. Work into a ball, and roll into chopped pecans.

Stefani Hooper (Sherry Crosbie's recipe)

Twice Baked Potatoes

5 medium sized baking potatoes

1 cup sour cream

1/2 cup milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 cup cheese

Green onions & bacon bits- optional

Bake potatoes 350 degrees for 60-90 minutes. Remove from foil and let cool 10 minutes. Cut in half and scoop insides out into a bowl. Add the rest of the ingredients and 1/2 the cheese, mash and then mix with a hand mixer. Refill potato skins and sprinkle the remainder of the cheese on top. Bake at 350 for 15 minutes or until cheese is melted.

Stefani Hooper

Pumpkin Chocolate Chip Cookies

1 c. shortening
2 c. sugar
2 egg
2 c. or 15 oz. can pumpkin
2 t. soda
1 t. cloves
1 t. cinnamon

1 t. nutmeg

1 t. salt

1/2 t. baking powder

4 c. flour

2 c. chocolate chips

Dissolve baking soda in pumpkin. Cream shortening; add sugar & egg. Combine dry ingredients. Add flour mixture alternately with pumpkin to sugar, egg & shortening. Add chocolate chips.

Drop by spoonfuls onto a lightly greased cookie sheet.

350 degrees for 13-15 minutes.

Chocolate Chip Cheesecake Bars

1 tube (18 ounces) refrigerated chocolate chip cookie dough*
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings. * Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.

Stefani Hooper

Naomi's Revel Bars

1 cup (2 sticks) plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups uncooked quick or old-fashioned oats
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk

Preheat oven to 325 degrees F. Lightly grease 13 x 9-inch baking pan. Beat 1 cup butter and sugar in large bowl with electric mixer until blended. Add eggs; beat until light. Blend in vanilla.

Combine flour and baking soda in medium bowl; stir into butter mixture. Stir in oats. Spread 3/4 of oat mixture evenly in prepared pan. Combine chocolate chips, milk and remaining 2 tablespoons butter in heavy small saucepan. Stir over low heat until chocolate is melted. Pour chocolate mixture evenly over oat mixture in pan. Dot with remaining oat mixture.

Bake 20 to 25 minutes or until edges are browned and center feels firm. Cool on wire rack. Cut into bars.

Makes about 36 bars

Karren Mitchell