2012 Feed Dave Thursdays Recipes

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Peanut Butter Pretzel Balls

½ cup creamy peanut butter
5 Tablespoons confectioner’s sugar
1 tablespoon of butter at room temperature
1 cup pretzels, crushed
5 ounces melted milk chocolate

In a medium-sized bowl, stir together peanut butter, confectioner’s sugar, butter and crushed pretzels.
Roll into 1″ balls and put them onto a tray.  Freeze for 30 minutes or until firm.
Melt chocolate in a sauce pan over low heat.
Dip balls into melted milk chocolate and put them onto a parchment paper lined tray.
Refrigerate until set
Depending on size, you will end up with about 12 balls.

I recommend that you double this recipe!

From Shelene Divers of Blue Ridge

Overnight Ham and Cheese Omelet Casserole

12 slices bread, crust removed, cubed
1 cup cubed cheddar
1 cup cubed ham
3 cups milk
6 large eggs
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper

Grease 9×13 baking dish. Layer bread, cheddar and ham in dish. In a bowl beat milk, eggs and spices and pour over bread mixture. Cover and refrigerate overnight or 8 hours. Bake uncovered about an hour at 350 or until center is set.  Let cool 15 minutes before serving.

Hot Virginia Dip

1 cup pecans, chopped
2 tsp butter
16 oz cream cheese, softened
4 T milk
5 oz dried beef, minced
1 tsp garlic salt
1 cup sour cream
4 tsp onion, minced

Sauté pecans in butter. Reserve. Mix all ingredients thoroughly. Place in a 1 1/2 quart baking dish, top with pecans. Chill until serving time. Bake at 350 degrees for 20 minutes. Serve hot with crackers or small bread sticks.

From Colleen Horne of Roanoke

Biscoff Spread Pumpkin Pie

Pastry for a 10-inch deep dish pie shell or 1 refrigerated rolled pastry from a 15 oz. package”
1/2 cup Biscoff Spread
1/2 cup sugar
2 large eggs
1 (15 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
Biscoff Whipped Cream or whipped cream with Biscoff Spread sauce*

Heat oven to 425°F. Line a 10-inch deep dish pie plate or quiche dish with pastry; flute edges attractively. Whisk together Biscoff Spread, sugar and eggs in a large bowl. Stir in remaining ingredients; whisk well. Bake 10 minutes; reduce oven temperature to 350°F. Continue to bake 35 to 40 or until center is set. Cool on wire rack at least 2 hours before serving at room temperature or chilled with desired topping. Makes 8 servings. *Biscoff Whipped Cream: With a hand held mixer in a small bowl, whip together 1/4 cup Biscoff Spread and 1/4 cup whipping cream; set aside. Clean beaters; in a medium bowl, whip 1/2 cup whipping cream until soft peaks form. Gradually whip in Biscoff Spread mixture until stiff peaks form. Refrigerate until serving time. Makes about 1 3/4 cups.
Whipped Cream with Biscoff Spread sauce: In a medium bowl, whip 1/2 cup whipping cream with a hand mixer until soft peaks form; add sugar to desired taste and whip until stiff peaks form. Heat 1 1/2 cups of Biscoff Spread in microwave for 45 seconds, or until melted. Top each slice of pie with whipped cream and drizzle with warm Biscoff Spread sauce.

Cream Cheese Sausage Balls

1 pound hot sausage
8 ounces cream cheese
1 ¼ cups Bisquik
4 ounces cheddar cheese

Preheat oven to 400 degrees. Mix all ingredients until well blended. Roll into 1 inch balls. Bake 20-25 minutes or until brown.

Squash Dip

1 Butternut squash
Olive oil
Salt & Pepper to taste
5 Green onions
3 cloves of garlic
8 oz of sour cream
Cream cheese
1 cup of Parmesan cheese
2 tsp lemon juice

Cut the Butternut squash in half and pull out the seeds then spinkle with olive oil, salt and pepper. Place on a cookie sheet and roast at 400 degrees about 30 minutes until tender. Let it  cool slightly. Sauté 5 green onions (white and light green parts) and cut into 1 inch pieces, Add 3 cloves of garlic during final minute. Spoon squash out of shell into food processor then add onions and garlic.  Pulse mixture until smooth.  Add 8 oz sour cream, half block cream cheese, 1 cup parmesan cheese, 2 tsp lemon juice, salt and pepper. Blend and then chill for an hour, serve with pita chips or crusty bread.

 Pumpkin Crunch

1 (15-ounce) can pumpkin
1 (18.25-ounce) package butter-flavored yellow cake mix
1 Cup Evaporated Milk
1 cup chopped pecans
1 Cup Sugar
1 cup butter, melted
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
¼ Teaspoon Allspice
¼ Teaspoon Pumpkin Spice (optional)
Whipped Cream (optional)
Ground Nutmeg (optional)

Stir together first 7 ingredients. Pour into a lightly greased 13×9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture and evenly sprinkle with pecans. Drizzle butter evenly over pecans. Bake at 350* for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with Whipped Cream and sprinkle with nutmeg, if desired.

From Maria Ferrone of Roanoke

Creamy Corn Casserole

1/2 cup butter, melted
2 eggs beaten
1 (8.5 ounce) box dry cornbread mix
1 (15 ounce) can corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Preheat oven to 350, lightly grease a 9×9 dish. Combine all ingredients and mix well. Spoon into dish, bake about 45 min or until top is golden brown.

From Chloe Martin of Christiansburg

Potato Casserole

1 frozen package of Southern Style Hash Brown potatoes, thawed
1 stick of butter
2 cans cream of celery soup
1 16 oz. container Sour Cream
2 cups shredded Sharp cheddar cheese

Prehead oven to 350 degrees. Place stick of butter in 13 X 9 glass pan and put in oven until the butter is fully melted. When melted, take out of oven and place thawed potatoes in the pan. Mix potatoes and butter. In a separate bowl, mix soup, sour cream and cheese; add salt and pepper to taste. Pour this mixture over potatoes and mix thoroughly; Bake for 1 hour. Yummy!

From Jeanette Warwick

Pumpkin Snickerdoodle Cookies

1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugars
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 400 degrees. Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended. Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes. Roll into balls the size of small walnuts. In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered. Place dough balls about 2″ apart on ungreased cookie sheet. Bake 7-9 minutes until lightly browned, but still soft. Makes about 4-5 dozen cookies.

Apple Enchiladas

Cherries or peaches can be substituted for apples
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly and reduce heat then simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in 350 preheated oven for 20 minutes or until golden. Serve with vanilla ice cream.

From Lori Purdy

 Southland Steak

2-3lb chuck roast (Sirloin Tip steak can be used also but I prefer roast)
1 onion
1 lemon
salt & pepper
1 jar Heinz Chili Sauce
2 cups tomatoe juice
1 tsp mustard
1/4 c olive oil
1 tbsp chili powder
2 tbsp worshestershire sauce

Preheat Oven to 425. In a medium mixing bowl, mix bottle of chili sauce, olive oil, mustard and chili powder, Stir well. Set aside. Place roast in a baking dish, sprinkle salt & pepper on top, Then place sliced lemons on top of roast and then sliced onions. Pour mixture previously made over roast to cover and bake 20 minutes covered. Then add tomatoe juice and worshestershire sauce and stir mixture. Reduce oven temp to 350 and continue to bake 1 1/2 – 2 hours covered until meat is tender. This dish is delicious served with mashed potatoes and corn. Enjoy!

From Susan Elswick of Goodview

 Oreo Crusted Brownie Pie with Cream Cheese Icing

For the crust
3/4 Cup crushed Oreos (about 10 cookies)
2 Tablespoon unsalted butter, melted

For the brownie:
1/2 Cup (1 stick) unsalted butter
3 1/2 Ounce semi-sweet baking chocolate
1/2 Cup granulated sugar
1 Large egg
1 Teaspoon vanilla extract
1/2 Cup all-purpose flour
****or use your favorite brownie mix – mix according to the instructions on the box; then skip to “b” in Step 2

For the icing:
1 8-ounce block light cream cheese
2 Tablespoon unsalted butter, softened at room temperature
1 Cup powdered sugar
1/2 Teaspoon vanilla extract

Step 1: Prepare the Oreo crust. Pre-heat oven to 350 degrees and grease an 8 or 9-inch pie plate with non-stick cooking spray. In a small bowl, combine the Oreo crumbs and melted butter. Press the mixture into the bottom and along the sides of the pie plate so that crust is even. Bake crust for 5 minutes. Remove from oven and set aside.

Step 2: Prepare brownie layer. Melt butter and chocolate in a heavy saucepan over low to medium heat stirring constantly. Once melted, whisk in sugar. Whisk in egg and vanilla until well combined. Fold in flour just until combined. Pour brownie over prepared pie crust and bake for about 25 minutes or until a knife or toothpick comes out clean from center. Do not overbake.

Step 3: Set brownie pie aside to cool and prepare cream cheese icing. Beat cream cheese with an electric mixer for several minutes or until light and creamy. Add butter and beat until well combined. Add powdered sugar and beat on low speed. When sugar is incorporated beat icing on high speed until mixture is light and fluffy. Beat in vanilla.

Step 4: When brownie pie has cooled and icing is ready, spread icing evenly over the brownie pie. Serve immediately and store leftovers covered in the refrigerator up to five days. Best served warm!

From Wanda Marstin

 Slow Cooker Beef Stroganoff

2 lb boneless chuck steak cut into 1 inch cubes
1/4 cup flour
1 8 ounce sour cream
1 tsp all purpose steak seasoning
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can sliced mushrooms, drained
2 yellow onions, chopped
1/2 tsp salt
1/2 tsp pepper
1 envelope lipton recipe secrets savory herb w garlic

Toss beef with flour and stir in remaining ingredients, except sour cream. Cook covered on low 8-10 hours or high 4-6 hours in a slow cooker or crock pot until meat is tender. Stir in sour cream just before serving with hot cooked noodles or rice.

 Breakfast Calzones

1 bag (7.7 or 8 oz) Pillsbury® Egg Scrambles™ frozen egg scramble (any flavor)
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons grated Parmesan cheese

Heat oven to 400°F. Spray large cookie sheet with cooking spray. Heat Egg Scrambles according to directions on bag. Meanwhile, on work surface, unroll dough; starting at center, press out dough into 15×10 inch rectangle. Cut rectangle into six (5-inch) squares. Divide hot Egg Scrambles evenly between dough squares. For each calzone, arrange filling diagonally over half of dough square to within 1/2 inch of edges. Carefully fold dough over filling, forming a triangle; press edges of dough with a fork to seal securely. Place on cookie sheet; sprinkle tops with cheese. Bake 11 to 13 minutes or until golden brown. Cool 5 minutes on pan before serving. Enjoy!!

From Susan Fowler

Tomato Pie

1 9-inch pie shell
1/2 yellow or red onion, chopped
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups
1/4 cup sliced basil
2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
3/4 cup mayonnaise
1 teaspoon of Tabasco
Salt and freshly ground black pepper

Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes. In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes. Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

From Susan Alexander

BBQ Beef Kabobs

1 cup ketchup
1/3 cup French salad dressing
1/3 cup reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 pound boneless beef sirloin steak, cut into 1-inch cubes
1 cup fresh baby carrots
2 tablespoons water
1 pound medium fresh mushrooms, halved
1 medium green pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
Hot cooked rice, optional

In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting and cover then refrigerate. Pour remaining marinade into a large resealable plastic bag, add steak. Seal bag and turn to coat. Refrigerate for at least 1 hour. Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes then drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, and vegetables. Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

Blooming Onion Bread

1 loaf of sourdough bread, unsliced
1 package (12-16 oz.) monterey jack cheese
1/2 cup butter, melted
1/2 cup green onions, chopped
2 teaspoons poppy seeds

Preheat your oven to 350 degrees. Slice your bread lengthwise and widthwise to create a grid without cutting through the bottom. Slice the cheese and stuff the slices into the bread between the cuts. Chop the onion. Combine the onions and butter. Place the bread on a foil lined baking sheet and drizzle with the butter/onion mixture. Sprinkle with poppy seeds. Cover the bread with foil and bake for 15-20 minutes. Uncover and bake for another 15 minutes or until the cheese has completely melted (gently pull the bread apart to check the cheese inside too). That’s it!

From Tabby Patterson

Texas Fudge

2 eggs
2 TBS flour
1/3 cup milk
1 4 oz can green chillis
8 oz shredded sharp cheddar
8 oz shredded monterey jack cheese

Beat the eggs with a fork, add flour and milk, stir some more. Add remaining ingredients, spread into 8 x 12 baking dish (sprayed with PAM). Bake at 350 for 35 minutes. Cut into small squares and serve with salsa. This is an excellent appetizer.

To Die For Mashed Potatoes

8 medium potatoes
1 cup sour cream
8 ounces cream cheese
4 tbsp butter
¼ cup chives
1 ½ ounces salt
½ tsp pepper
2 cloves garlic, minced
1 ½ tsp onion powder
½ to 1 cup thinly slice green onions
Bacon bits

Peel, dice, boil potatoes til tender. Beat softened cream cheese with sour cream. Add hot potatoes and beat til smooth, adding small amounts of milk as needed. Add butter, chives, salt, pepper and onion powder and beat til well mixed. Add garlic, green onions, and marjoram and beat til well mixed. Pour into casserole dish. Dot with additional butter and sprinkle w paprika. Bake 25 minutes at 350 degrees. Sprinkle with bacon bits just before serving.

Crock Pot Carolina Barbecue

4-6 lb pork roast ( the cheaper roast has better flavor but there is more fat)
2 medium sized onions
2 tablespoons brown sugar
1 Tablespoon paprika
2 teaspoons salt
½ teaspoon black pepper
1 ½ teaspoon red pepper flakes
4 teaspoons worstershire sauce
1 ½ teaspoon garlic salt
1 1//2 teaspoon dry mustard
½ teaspoon cayenne pepper
1 ½ teaspoon sugar
¾ cup apple cider vinegar

Peel and cut onions in quarters and drop in crock pot. Mix brown sugar, paprika, black pepper and salt and rub on roast. Put roast in crock pot. Combine the rest of the ingredients and shake or mix thoroughly and pour over roast. Cook on medium for 6-8 hours or high for 4-6 hours. Take roast out after cooking and let cool enough for you to handle. Break apart and place on chopping block and chop coarsely. Make sure to get onions out and chop. Put pork back into the juices that it was cooked in. Sometimes it will be extra juicy, but as its reheated it will dry out some. The roast will usually cook and fall apart. Sometimes instead of chopping, I get the onions out and chop and just pull the roast apart while in crock pot, then put the onions back in with roast. If you need extra juices just make extra sauce starting with the red pepper flakes (second set of ingredients in the recipe) You can put this in with your pork or just keep it to use as a sauce when you make your barbecue sandwich.

Bobbie Aldridge

Baked Oatmeal with Lemon and Blueberries

2 1/2 cups of old fashioned oatmeal
1 teaspoon baking powder
1/2 -1 teaspoon kosher salt
zest of 1 lemon
1/2 teaspoon nutmeg
2 tablespoons butter, melted and cooled
2 cups milk
1 egg
1/2 cup sugar
2 cups blueberries, fresh or frozen

Preheat the oven to 375 degrees. Grease an 8″ square baking dish. In a medium bowl, combine the oats, baking powder, salt, zest, and spice. In a small bowl, whisk together the butter, milk, sugar, and egg. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture, sprinkle with a pinch of nutmeg, and place in oven. Bake for 35-45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

From Shanna Goodnight

Pizza Casserole

1 lb ground beef
1 15oz tomato sauce
1 teaspoon basil
1 large package mozzarella cheese (shredded)
2 cups uncooked macaroni
1 teaspoon oregano
1 teaspoon garlic salt
1 package pepperoni slices
1 onion (chopped)
¼ cup green peppers (chopped)

Cook macaroni as directed on package and drain. Brown ground beef, onion, and green peppers, drain if necessary. Mix spices and tomato sauce into ground beef mixture and let simmer a few minutes. Place ½ macaroni in baking dish, pour ½ beef mixture over macaroni, then ½ of pepperoni, then cheese. Repeat layer with remaining ingredients switching cheese and pepperoni so that pepperoni is last layer. Bake 20 minutes at 350 degrees or microwave on high 10 minutes.

From Shelby Smith

Triple Herb Cucumber Soup

2 scallions, halved
1 small serrano chile, stemmed and seeded
3 cucumbers peeled, seeded and quartered
2 cups buttermilk
Salt and pepper
1 cup sour cream
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
2 tablespoons chopped or snipped fresh chives, plus more for garnish

Using a food processor, coarsely chop the scallions and chile. Add the cucumbers and pulse until chunky. Transfer the mixture to a large bowl and stir in the buttermilk and 1 cup water. Season to taste with salt and pepper. Stir in the sour cream and herbs. Refrigerate for about 1 hour. Garnish with fresh chives.

From Lynda H. Edghill

Squash Patties

8 medium yellow squash, shredded
1 onion, shredded
1 1/2 tablespoons salt
1 cup all-purpose flour
1/2 cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper to taste
1 tablespoon vegetable oil

Place the squash and onion in a colander and sprinkle with salt. Drain about 30 minutes, until no longer moist. In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper. Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls.

Grape Salad

4 lbs. seedless green grapes
8 oz. package of cream cheese
8 oz. sour cream
½ cup sugar
1 tsp. vanilla
8 oz. shredded cheddar cheese
4 oz. chopped pecans
½ cup light brown sugar

Wash and dry grapes. In large bowl, mix together cream cheese, sour cream, sugar, and vanilla till smooth. Add in grapes and shredded cheese. Mix until grapes are well coated with cream cheese mixture. Pour mixture into a 9 x 13. Mix brown sugar and nuts; sprinkle over grape mixture. Refrigerate. The original recipe said not to pack the brown sugar but I do so I’ll have plenty of topping. Also this makes a huge amount of salad of course with 4 lbs. of grapes, so you can easily half the recipe if needed.

From Pat Harrison of Roanoke

Shredded Mexican Chicken BBQ

5 or 6 boneless chicken breasts
1 can red burrito sauce
1 can rotel tomatoes or 1 cup of salsa
1 envelope low sodium taco seasoning

Mix sauce, salsa and seasoning in crock pot and add chicken. Cook on low 4-5 hours. Shred chicken and return to crock pot. YUM! We use the chicken in many ways: taco salad, tacos, sandwiches or mix cooked rice, corn and black beans, top with chicken and shredded cheese.

Dried Beef Bagel Dip

2 Packages (or 1 large jar) of dried beef (like you use for chip beef and gravy)
8 oz Cream Cheese
8 oz Sour Cream
8 oz jar
Hellmann’s Real Mayo
1 Small minced onion
½ Tsp Garlic Powder
1 Tsp Lawry’s Seasoned Salt
½ Dozen fresh Onion bagels cut and quartered (bite size pieces)

Combine Ingredients in a bowl and chop up all of dried beef. Add to bowl. Add cream cheese, sour cream, Hellmann’s Real Mayo, onion, garlic powder and Lawry’s Salt. Mix well and refrigerate for a few hours. Put in bowl and dip bagel bites and enjoy!

From M.J. Millehan of Roanoke

Cheesy Barbecue Casserole

3 cups uncooked ziti pasta (about 11oz)
1 lb lean ground beef
1 medium chopped onion
1 cup milk
1 cup barbecue sauce (flavor of your choice, I like brown sugar)
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese

Heat oven to 350 degrees and spray a 9 x 13 pan with cooking spray. Cook and drain pasta as directed on package. Meanwhile, cook beef and onion until beef is brown and then drain. Return to skillet. Stir pasta, milk, barbeque sauce, mozzarella cheese, and 1 cup of the cheddar cheese into the skillet with the beef. Mix well. Spoon mixture into casserole dish. Sprinkle with remaining 1 cup of cheddar cheese. Bake uncovered 35 minutes. ENJOY.

From Tammy Blunt of Lynchburg

Banana Crumb Muffins

1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter, melted
1/3 brown sugar, packed
2 tbsp all purpose flour
1/8 tsp cinnamon
1 tbsp butter

Preheat oven to 375, grease 12 muffin cups or line with paper cups. Mix 1 1/2 c flour, baking soda & powder, and salt. In another bowl, beat bananas, sugar, egg and melted butter. Stir banana mixture into flour mixture til moist…spoon batter into the muffin cups. Then in a small bowl, mix brown sugar, 2 tbsp flour and the cinnamon. Add 1 tbsp butter until mixture is like coarse cornmeal and sprinkle over muffin tops. Bake 18-20 minutes.

From Natalie Kincaide of Roanoke

Sausage and Chicken White Bean Chili

2 Tbls. olive oil
12-16 ozs. chicken sausage, such as chicken apple sausage, sliced
2 boneless chicken breasts, diced
1 c.chopped onion
4 cloves garlic, minced
2 15.5 oz. cans Great Northern Beans, rinsed & drained
1½ c. tomatillo salsa (found in specialty/Mexican food section)
1 c. chicken broth
1 14.5 oz.can diced tomatoes w/juice (fire-roasted, chili style, or plain)
1 c. frozen corn kernels (I prefer to use about 2 cups)
2 Tbls. jalapeno peppers, finely chopped  (This can be adjusted to taste)
1½ tsp.ground cumin
½ tsp. salt
¼ tsp. black pepper
Dash cayenne pepper, optional
1 bunch cilantro, washed & chopped

Heat olive oil in skillet over medium heat. Add onions, sausage & diced chicken. Sauté until onions are soft & chicken is cooked through. In a 5- 6 qt. slow cooker, put the chicken mixture & the remaining ingredients, EXCEPT cilantro. Cover & cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours. Sprinkle w/cilantro before serving. Serve with cornbread and/or tortilla chips.

From Tom Orr

Steak Umm Philly Steak Pizza

1 12” Boboli Pizza Crust
1 jar Pizza Sauce (optional)
1 pkg. Steak-umm
1 small onion, diced
¼ to ½  cup diced green pepper
4 oz sliced fresh mushrooms
8 oz Shredded Pizza Cheese

Preheat over 450° F. Combine onions, green peppers and mushrooms into frying pan. Break apart desired amount of Steak-umm sliced steaks and fry with the veggie mixture until meat is no longer pink. Do not overcook. If desired, spread a thin layer of pizza sauce over the Boboli Pizza Crust. Spread meat mixture over the sauce and top with the cheese. Bake for 10-12 minutes until crust is light brown and cheese is bubbly.

From Colleen Horne of Roanoke

Chicken Rotel

3 to 4 boneless chicken breasts
1 can Rotel (tomatoes and chili peppers)
1 can cream of mushroom or cream of chicken soup
1 can cream of celery soup
1/4 cup milk
1 bag Doritos chips
Sharp cheddar cheese, shredded

Preheat oven to 350`. Cook chicken breasts in water & a bay leaf for flavor. (Save the broth for another chicken dish). Cool and cut chicken into small pieces. Mix remaining ingredients. Add chicken. Line bottom of casserole dish with crushed Doritos. Pour chicken mixture into dish and sprinkle with shredded cheese (Mexican cheese mixture works well). Bake for 20 – 30 minutes or until bubbly hot. Serve with Doritos. EASY to fix & serve!!

From Betty Heaton of Collinsville

Baby Food Carrot Cake

Butter, for greasing pans
Flour, for dusting pans
For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4-ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil
For the frosting:
1/2 cup (1 stick)
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners’ sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans. Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely. Mix all ingredients with handheld electric mixer and blend until smooth and creamy. Frost layers, top, and sides of cooled cake.

From Angie Yencha

Ramen Noodle Salad

2 packages of Ramen noodles – chicken flavor crush in bag save seasoning
1 pkg. broccoli slaw
1 cup sunflower seeds
½ cup slivered almonds
3 fresh green onions–tops only
½ cup sugar
1/3 cup white vinegar
¾ cup vegetable oil

Layer ingredients in a 9 X 13 pan and combine season packages with sugar, white vinegar and vegetable oil. Then pour over salad and refrigerate 24 hours.

Chicken & Spinach Lasagna

1 cup light ricotta cheese
1 cup low fat cottage cheese
1/2 package (5 oz) frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp dried oregano
1/8 tsp black pepper
9 whole wheat lasagna noodles, cooked al dente
1 rotisserie chicken, meat pulled and chopped
4 cups favorite pasta sauce
1 cup crumbled feta cheese
11/2 cups shredded mozzarella cheese
1/4 c choppped black olives

Combine ricotta, cottage cheese, spinach, egg, oregano, pepper and chill a few minutes. Spray 9×13 dish. To assemble, spoon 1 cup of sauce in bottom of dish then arrange 3 noodles, another cup of sauce, 1/3 chicken, 1/3 feta, 1/3 mozzarella, 1/3 olives, 3 more noodles, 1 cup sauce, 1/3 chicken, all of ricotta mixture, 1/3 feta, 1/3 mozzarella, 1/3 olives and 3 more noodles, last cup of sauce and rest of ingredients. Cover loosely with foil, bake at 375 degrees for 40 minutes, remove foil and bake 5 more minutes. Let stand 10 minutes before serving.

From Linda Taylor

Corned Beef & Cheese Strata

10 slices rye bread, cut into 3/4 inch cubes
1 & 1/2 lb deli corned beef, sliced then and chopped
2 & 1/2 cups shredded swiss cheese
6 eggs
3 cups milk
1/4 tsp pepper

Place break cubes in a greased 13×9 baking dish. Sprinkle corned beef, then cheese. Whisk eggs with milk and pepper, pour over the top, cover and refrigerate overnight. Remove from fridge for 30 minutes, then bake, loosely covered at 350 for 40 minutes. Uncover and bake another 10 minutes and then let stand a few minutes before serving.

From Denise Thompson

Mini Shepherd’s Pies Recipe

1 pound ground beef
3 tablespoons chopped onions
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package 3 ounces cream cheese, cubed
1 tube 12 ounces refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender then drain. Stir in the chili sauce, vinegar and salt and set aside. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth. Then press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.

From Susan Knight

Zuppa Toscana (Italian Sausage and Potato Soup)

1 lb bulk mild italian sausage
1 1/4 tsp crushed red pepper flakes
4 slices bacon, cut into 1/2 in ch pieces
1 lg onion diced
1 tbsp minced garlic
5 (13/75 oz) cans chicken broth
6 potato, thinly sliced
1 cup cream
1/4 bunch fresh spinach, tough stems removed

Cook sausage, drain, mix in red pepper and set aside. Cook bacon, drain most of grease…cook onions & garlic. Then in pot, mix bacon, onions & garlic with the broth and potatoes and bring to boil, reduce heat and cook about 20 min until potatoes are fork tender. Then stir in sausage and cream. Heat throughly, stir in spinach and serve.

From Khloe Stevens

Chipotle Roast for Tacos & Sandwiches

3 lbs chuck roast, trimmed visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chilies in adobo sauce, chopped
1 4 oz. can green chilies
1 7 oz. jar salsa verde
1 cup slice onions
3 teaspoons minced garlic
1 cup beef broth

Place roast in large crock pot and sprinkle the salt, pepper, chili powder and cumin. Add the remaining ingredients and simmer on high for 5 hours or low for 7-8 hours. Shred the meat with a fork and simmer on high for 10-15 minutes. Serve in enchiladas, tacos or on crusty rolls with the juice for dipping. Great in the winter while watching football. Hope you enjoy!

From Teresa Adams

Red Velvet Cookies

1 box red velvet cake mix
2 eggs
1/3 c. oil
1 cup of white chocolate chips

Mix together cake mix, eggs, and oil, stirring with a wooden spoon or spatula. Mix will be very thick so just keep stirring until the lumps are out. Stir in the chips. Using a cookie/ice cream scoop (or 1 tbsp balls), drop onto cookie sheet. Bake at 350 degrees for about 9-10 minutes. Don’t overbake. Make sure the cookies don’t look all the way done. Cool briefly for about 2 minutes. Move to cooling rack. Be careful because they will be very moist when you transfer them.

From Donna Travis of Blacksburg

Chicken Tamale Casserole

1 cup shredded Mexican blend cheese, divided
1/4 cup fat-free milk
1/4 cup Egg Beaters (or one regular beaten egg)
1 tsp. ground cumin
1/8 tsp. ground red pepper
1 (14 1/2 oz) can cream-style corn
1 (8.5 oz) box corn muffin mix (such as Jiffy)
1 (4 oz) can chopped green chiles, drained
Cooking Spray
1 (10 oz) can red enchilada sauce
2 Cup shredded cooked chicken breast (I use 2 large cans of chicken)
1/2 cup fat-free sour cream.

Preheat oven to 400. Combine 1/4 cup of the cheese and the next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 9X13″ baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce on top. Top with chicken; sprinkle with remaining 3/4 C. cheese. Bake at 400 for an additional 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1T. sour cream.

From Lynette Lewis

Buffalo Chicken Meatballs

2 tbsp olive oil
1 stick unsalted butter
3/4 cup Franks Hot Sauce(more for serving)
2 lbs ground chicken
2 lg eggs
1cup minced celery
2tsp coarse salt
1 2/3cup dried bread crumbs
Blue Cheese Dressing(we use Ranch)
celery sticks.

Preheat oven to 450 degrees. Coat large baking sheet with olive oil and set aside. In small pot melt butter and hot sauce over low heat whisking often, remove from heat and pour into large bowl. Let cool for 10-15 minutes. Add eggs and coarse salt, mixing well. Stir in celery and bread crumbs. Mix in chicken. Once mixed roll into 1 inch balls and place on prepared baking sheet, making sure they touch on all sides. Bake 10-15 minutes,remove from oven and allow them to sit on pan 10 minutes. Transfer to serving platter and drizzle with hot sauce. Serve with dressing and celery sticks.

From Crystal Caudell

Ham & Swiss Melt

3 pkgs. Dinner rolls (2 double packs of Sunbeam works well)
1 Hostess ham (or comparable cooked ham) sliced 1/8″ thick
Swiss cheese (about 3 packs of the already sliced which you can then cut into thirds)
2 sticks margarine
4 tsp. Poppy Seed
2 med. Onion, diced

Place a slice of ham and a slice of cheese on each roll and place them in a 9″x 13″ baking dish. You can fill two of these 9”x13” pans with the above amounts. Melt butter, add onion and poppy seed. Heat well together until the onion is partially cooked and spoon over the rolls. Bake at 400 degrees until cheese is melted, about 12 minutes. For each 9″x 13″ dish, prepare a mix of margarine, poppy seed and diced onion. These are terrific heated over in the microwave the next day. Also freeze well.

From Rita Bowland

Italian Sausage Soup

2 tbsp olive oil
1 lb hot italian sausage, casings removed
1 large onion chopped
3 carrots, sliced
2 stalks celery, diced
1 tbsp chopped garlic
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1 (14/5 ounce) can diced tomatoes
5 dups chicken broth
1 (16 ounce) can white kidney beans

Heat oil in large pot, cook sausage til brown, breaking up into small pieces.Add veggies and spices, cook 10 minutes and add tomatoes, broth and beans. Bring to a boil, reduce heat and simmer 30 minutes.

From Sandy Tupper of Roanoke

Pumpkin Turkey Chili

1 Tbsp. vegetable oil
1 cup chopped onion
1/2 cup green bell pepper, chopped
1/2 cup red or yellow bell pepper, chopped
2 cloves garlic, minced
3 to 4 cups chopped leftover turkey (or 1 package ground turkey, browned)
1 large can diced tomatoes
1 can (14.5 oz) pumpkin puree
1 can (14.5 oz) corn
1 can (14.5 oz) white beans
2 Tbsp. chili powder
1/2 tsp. black pepper
red pepper flakes to taste
1-11/2 cups water
1/2 cup white wine (optional)
4 – 5 chicken bullion cubes

Heat oil in a large skillet over medium heat and saute’ onion, peppers & garlic until tender. Pour mixture in crock pot along with chopped turkey and mix in tomatoes, pumpkin, corn, beans, spices, water & bullion cubes. Cover and cook on low for 4 – 5 hours. Served topped with cheddar cheese and sour cream. Delicious with corn bread muffins or crushed tortilla chips.

From Margaret Hewitt of Lynchburg

Pizza Fondue

1 jar (29 oz.) meatless spaghetti sauce
2 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese (you can also used grated parmesan)
2 tsp. dried oregano
1 tsp. dried minced onion
1/4 tsp. garlic powder
1 unsliced loaf (1 pound) Italian bread, cut into cubes

In a 1-1/2 qt. slow cooker, combine the spaghetti sauce, cheeses, oregano, onion and garlic powder. Cook for 4-6 hours on low until cheese is melted and sauce is hot. Serve with bread cubes for dipping.

From Carrie Miller of Dry Fork