2013 Feed Dave Thursdays Recipes

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Feed Dave Thursdays on Q99 is presented by Kroger

Peppermint Potato Candy

3/4 cup mashed potatoes (prepared without milk and butter)
2 teaspoons butter, softened
1 teaspoon peppermint extract
7 1/2 cups confectioner’s sugar
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening

In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners’ sugar. Press into a foil-lined 13-in. x 9-in. pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container.Yield: about 2-3/4 pounds.

Sausage Bread

1 roll of Sausage makes 2 loaves
1 roll of Hot Pork Sausage (I used Jimmy Dean)
2 Eggs
Sharp Cheddar cheese-shredded
2 frozen bread loaves

Spray two bread pans with Pam. Put frozen loaf in pan, cover with small towel and let thaw and rise for about 6-8 hours. Cook and drain sausage. Put back in skillet, add one egg whisked, and shredded cheese(to your liking). Cook on low until egg is cooked throughout mixture. Using rolling pin, roll out bread loaf. Add half of sausage mixture , roll up like jelly roll and put back in pan. Take another whisked egg and brush the tops of the loaves with it, and bake at 375 for about 25-30 until golden brown.

From Gail Duffy

Stuffed Pepper Soup

1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (10 oz) can tomato soup (or tomato sauce)
1 (14 0z) can chicken broth (or beef broth)
2 cups cooked rice
1 tbsp. sugar
1 tsp. garlic powder
salt & pepper, to taste
shredded cheddar cheese, for topping

In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When cooked, drain excess grease from beef mixture. Put beef back into pot. Add in diced tomatoes. Add in chicken broth (or beef broth, if using). Then add in can of tomato soup or tomato sauce (whichever you are using). Then add seasonings; sugar, garlic powder, salt & pepper (to taste). Give it all a good stir. Then add in rice. Stir again. Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend. If it is too thick, add more broth.

Cheese Pudding

9 slices of white bread-remove crust and tear into cubes
1 stick margarine-melted
1 lb shredded cheese (sharp cheddar or whatever you like)
3 egg yolks
3 egg whites (stiffly beaten)
1/2 tsp dry mustard
1/2 tsp salt
2 C milk

Soak bread in melted butter and cheese. Combine milk, salt, mustard and egg yolks then add to bread mix. Fold in beaten egg whites. Pour into baking dish (we often use the disposable aluminum cake pans). Bake at 350 for 30 min or slices of white bread.

From Michele Mathis of Fairfield

Cream Pumpkin Pie

2 each 8oz. Cream Cheese
½ cup Sugar
½ tsp. Vanilla
2 Eggs
½ can Pumpkin
½ tsp. Cinnamon
dash Clove & nutmeg
9 inch Graham cracker crust

Mix cream cheese, sugar, and vanilla than add eggs, take 1 cup of this mixture and pour into the bottom of pie crust. Take the remaining cream cheese mixture and stir in the pumpkin and spices and pour on top of the first mixture. Bake at 350 degree for 35 to 40 minutes. Cool and refrigerate for several hours.

From Mary Tyree of Fincastle

Stuffing Waffles

3-4 cups of stuffing
1/4 cup cranberry saunce
1/2 cup maple syrup
Leftover turkey slices, if you like

Spray hot waffle iron with Pam cooking spray, add stuffing, close and cook until crispy.  In saucepan, melt cranberry sauce, stir in maple syrup, and heat through.  Put turkey over waffles and sprinkle some syrup sauce.  A great (and quick) dish for Black Friday!


Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flaky kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)…
1 cup shredded extra sharp cheddar cheese
Center cut bacon or sausage-cooked

Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Mix it all up and pour into an 11X17 pan sprayed with cooking spray. Note: I think a 9×13 works better, but it might need to bake a little longer). Bake at 350 for 25 minutes.

From Susan Fowler of Forest

Creamy Chicken & Wild Rice Soup

½ Cup butter
1 Onion-finely chopped
½ Cup celery-chopped
½ Cup carrots-sliced
½ Pound mushrooms-sliced
¾ Cup flour-all purpose
6 Cups chicken broth
2 Cups wild rice-cooked
1 Pound chicken breasts-boneless, skinless, cooked & cubed
½ Teaspoon salt
½ Teaspoon curry powder
½ Teaspoon mustard powder
½ Teaspoon dried parsley
½ Teaspoon ground black pepper
1 Cup almonds-slivered
3 Tablespoons dry sherry
2 Cups half & half

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots then saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.) Makes 8 servings.

Graveyard Taco Dip

1 can refried beans
2 cups of sour cream
1 package of taco seasoning
2 avocados
1 garlic clove
1 Cup salsa
2 Tbsp mayonnaise
1 bunch of scallions

First layer: 1 can refried beans or refried black beans
Second layer: 2 cups sour cream 1 package taco seasoning
Third layer: 2 avocados, mashed 1 clove garlic, minced 2 Tbsp mayonnaise
Fourth layer: 1 cup salsa
Fifth layer: 1 bunch scallions (green onions), chopped

In a small bowl, mix the sour cream and taco seasoning. In another small bowl, mix the mashed avocados, minced garlic, and mayonnaise. In a small Pyrex dish or pie plate, layer the beans, sour cream mixture, avocado mixture, and salsa. Sprinkle the scallions on top. Chill at least an hour, or until ready to serve. (The dip can be made a day ahead and kept, covered, in the refrigerator.) You can make tombstones and a tree by cutting the shapes you want out of 2 large tortillas. Place the cut-out shapes on a parchment paper lined cookie tray and bake at 350 degrees until the tortillas are nice and brown. Put the tombstones and tree in the dip just before serving. I originally got the recipe from this website to give you an idea of what it should look like it. (http://www.chickabug.com/blog/2013/09/graveyard-taco-dip.html).

From Kelsey Daniel

Apple Crisp

6 baking apples (McIntosh Rome) peeled and sliced into 1/2 inch slices
1 cup white flour
3/4 cup granulated white sugar
1 stick softened butter
1/2 cup water
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. In a 9 by 12 baking dish, layer apple slices, sprinkling salt and cinnamon as you go. Pour 1/2 cup water on top of the layered and sliced apples. In a small bowl, mix flour, sugar and softened butter together using the tines of a fork and your fingers until small crumbles form. Sprinkle topping evenly over apples and bake 30 to 40 minutes until apples are soft and topping is golden brown…Top dishes of apple crisp with ice cream. Enjoy!

Pork Chops with Apple and Apricot

2 pounds pork filets or chops
1 cup chopped apple
1 cup chopped dried apricot
1 medium onion, chopped
2 ribs celery, sliced in 1/2-inch pieces
1/2 cup apple juice
1/2 cup brown sugar
1/4 cup dry sherry or dry white wine, or more apple juice
Salt and pepper to taste
1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Combine all ingredients, cover and cook in a slow cooker on LOW for 7 to 9 hours, or 3 1/2 to 4 1/2 hours on HIGH. About 20 to 30 minutes before serving, pour liquid into a separate container to skim off excess fat. Stir in cornstarch mixture and return broth to slow cooker. Continue cooking on low until sauce is smooth and thickened. Cook time is 4 hours and serves 4 to 6 people.

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely. Pour batter into a greased  7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it. Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Let cool for 5-10 minutes in the pan, then flip onto a platter. Make the glaze while you’re waiting. Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serve warm or at room temperature.

From Renee Kelly

Roasted Asparagus, Red Onion and Shrimp Quesadilla

1/2 Red onion
1/2 lb cooked shrimp, sliced in 3 to 4 pieces each
Monterey jack cheese, shredded
1/2 tsp cumin
Olive oil
Salt & pepper
Tortillas-flour or wheat

Cut ends off of asparagus and cut onion into slices. Toss both with olive oil, salt and pepper then roast in shallow pan in oven at 500 degrees about 8 minutes, tossing a couple of times.  Allow veggies to cool.  Cut asparagus into half inch pieces.  Toss shrimp with cumin. Sprinkle tortilla with cheese, top with veggies and shrimp, sprinkle with a little more cheese.  Then use a quesadilla maker or heat in frying pan over medium high heat, turning once.  Serve with salsa and sour cream.

Seven Layer Pizza Dip

8 oz. cream cheese
2 T Grated parmesan
1 cup pizza sauce
1 bell pepper, chopped
1 cup pepperoni slices, chopped
1 cup fresh basil, coarse & chopped
2 cups shredded mozzarella
1 sm. can sliced black olives, drained
Plain pita chips for dipping
2 Green Onion thinly sliced-optional

Mix cream cheese and parmesan and spread evenly on an 8-inch dish. Spread pizza sauce. Layer bell pepper, then pepperoni, then basil, then shredded cheese, then olives. Serve with pita chips for dipping.

From: Matt Bergeron of West Jefferson, NC

Cap’n Crunch Bars

6 Cups Cap’n Crunch cereal
8 oz Chocolate chips
8 oz Butterscotch chips
1 cup mini marshmallows

Melt chips in double boiler or microwave. Grease 9×13 pan. Mix cereal and marshmallows, pour in melted chips and mix until blended.  Pour into pan and smooth out.  Let cool, slice into squares and serve.

Bourbon Brat Skewers 

1/2 cup light soy sauce
1/2 cup bourbon
3 tbsp brown sugar
1/2 tsp cayenne pepper
1/2 tsp seasoned salt
1 red bell pepper, cut in 1-inch squares
1 green bell pepper, cut in 1-inch squares
1 red onion, cut in wedges
1 package bratwurst, cut into 1-inch slices

Mix first 5 ingredients together, place in large baggie. Then add veggies and toss to coat. Refrigerate baggies at least an hour. Drain veggies and reserve marinade and place on skewers, alternating brat/onion/red pepper, brat/onion/green pepper.  Grill over medium heat, brushing often with marinade until veggies are tender and meat is cooked through. This marinade would also be great with chicken and beef.

Slow Cooker Salsa Chicken

2 lb boneless, skinless chicken breasts
1 envelope low sodium taco seasoning
1C low-sodium canned petite diced tomatoes
1 small onion, diced (about 1 cup)
1/2C finely diced celery
1/2C shredded carrots
1C salsa
3Tbsp reduced fat sour cream

Place chicken in slow cooker.  Sprinkle with taco seasoning and spread tomatoes, onion, celery, and carrots over top. Then cover with salsa. Pour 1/2 C water over mixture.  Cover and cook on low 6-8 hours.  Shred chicken with 2 forks, stir in sour cream and serve. Good in taco shells, tortillas or over a salad!

Saucy Calico Beans

4 medium onions, halved and sliced
5 bacon strips, diced
2 garlic cloves, minced
1 cup packed dark brown sugar
1/2 cup cider vinegar
1/4 teaspoon ground mustard
2 cans (15-1/4 ounces each) lima beans, rinsed and drained
2 cans (15 ounces each) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained

In a Dutch oven, sauté onions and bacon until onions are tender. Add garlic and cook 1 minute longer then add the brown sugar, vinegar and mustard. Bring to a boil and reduce heat. Simmer, uncovered, for 20 minutes. Stir in beans and transfer to a 3-qt. baking dish. Cover and bake at 350° for 1 hour or until heated through. Yield: 12 servings (3/4 cup each).

Buffalo Chicken Mac N Cheese

1 pound dried elbow macaroni
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon black pepper
3 cups whole milk
6 ounces shredded sharp Cheddar cheese (about 1 1/2 cups)
6 ounces shredded mild Cheddar cheese (about 1 1/2 cups)
5 ounces crumbled blue cheese (about 1 1/4 cups)
1/4 cup TABASCO® brand Buffalo Style Hot Sauce
12 ounces cooked chicken, cut in 1/2-inch pieces
1/2 cup chopped green onion
1 1/2 cups Panko bread crumbs

Preheat oven to 350°F. Cook macaroni to al dente according to package instructions and drain. Meanwhile, melt butter in a large heavy saucepan over medium-low heat. Stir in flour, salt, and pepper and cook 1 to 2 minutes. Whisk in milk and cook over medium heat until thickened and bubbly, stirring constantly. Reduce heat to low and stir in cheeses until melted. Add TABASCO® Buffalo Style Sauce, chicken, green onion, macaroni and additional salt and pepper to taste and mix well. Spoon into an ungreased 2-quart casserole dish, top with bread crumbs then bake for 25 to 30 minutes or until heated to an internal temperature of 165°F. Makes 8 servings.

Hannah Watson of Lynchburg

Caprese Salad Appetizer 

1 ball fresh mozzarella, cut into small cubes
1 package cherry tomatoes
1 package fresh basil leaves
Balsamic glaze, I use Bertolli Italian Glaze with balsamic

Roll the basil leaf, skewer onto toothpick between tomato and mozzarella cube and repeat. Arrange on serving plate and drizze with glaze. Very simple but very elegant and yummy!!

Pizza Grilled Cheese
4 sliced bread
4 mozzarella, sliced
1 bag of pepperoni (cut in half or mini)
Italian seasoning or basil
pizza sauce (for dipping)
Parmesan cheese (optional)

Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Hot Onion Dip

3 8 ounce packages of cream cheese, softened
1 onion, finely chopped
2 cups of grated Parmesan cheese
1/2 cup mayonnaise
1 tsp cayenne pepper

Pre-heat oven to 400 degrees. Lightly grease a medium baking dish. in the prepared dish, mix the cream cheese, onion, Parmesan cheese, cayenne pepper and mayonnaise. Bake in the preheated oven 30 minutes or until bubbly and lightly browned.

Beef & Black Bean Wraps

8 ounces  lean ground beef
1 cup  chopped onion
2 cloves garlic, minced
1 1/2 teaspoons  ground cumin
1 teaspoon  chili powder
1/2 teaspoon  ground coriander
1 15 ounce can black beans, rinsed and drained
1 large tomato, chopped
1/4 teaspoon  salt
1/4 teaspoon  black pepper
6 8 inches  whole wheat flour tortillas
1 1/2 cups  shredded lettuce
1 – 1 1/2 cups  shredded cheddar or Monterey Jack cheese (4 to 6 ounces)
Salsa (optional)

In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is brown. Drain off fat. Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black beans, tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring occasionally. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and cheese. Roll up. If desired, serve with salsa. Makes 6 wraps.

Twinkie Tiramisu

10 Twinkies
10 oz ricotta cheese
8 oz mascarpone cheese
1 lb powdered sugar
2 oz dark rum
6 oz Kahlua
1 chocolate bar
1 tbs cocoa powder

Line 9×13 with Twinkies, distribute for even coverage. Drizzle with Kahlua and let them soak. Combine ricotta and mascarpone with large spoon until smooth. Slowly add powdered sugar (reserve a little for garnish) and whisk until mixture is smooth but not heavy. Add dark rum and continue to whisk until fully combined. Pour cheese mixture evenly over Twinkies, distribute between and in corners. Cover and refrigerate 4 hours to set. To finish, sprinkle with cocoa powder and grate chocolate bar over the top. To serve, cut into pieces and sprinkle with remaining powdered sugar.

Sausage & Alfredo Lasagna

1 lb. Italian Sausage
2-1/2 cups shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz) of Part Skim Ricotta Cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1   egg, beaten
1 jar of Alfredo sauce
Tiny jar of tomato sauce
1 cup water
12 lasagna noodles, cooked al dente

Pre-heat the oven to 350°F and brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside. Drain meat and return to skillet. Stir in alfredo and tomato sauce then add 1 cup of water to empty alfredo sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

From Janelle Holder

Chewy Chocolate Chip Snickers Cookies

2 cups all purpose flour
½ teaspoon baking soda
16 tablespoons unsalted butter
¾ cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 ½ cup sliced Snickers (approximately 4 king size bars or one bag of mini size Snickers)
1 cup chocolate chips

Heat oven to 375 degrees F. Line bake sheet with parchment paper. Place flour and baking soda together in a bowl and whisk to combine then set aside. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma (1 to 3 minutes). Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain. Using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. Place cookies 2 inches apart on parchment lined baking sheets. Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Vegetable Salad

1 can small, young peas
1 can white shoepeg corn
1 small jar pimentos
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
1 cup sugar
1 cup vinegar (either white or cider)
¼ cup vegetable oil
1 tsp salt
1 tsp pepper

**Dick Daniels also added one can of French cut green beans

Combine sugar, vinegar, oil, salt and pepper, bring to a boil and stir to dissolve sugar.  Let cool, then pore over prepared vegetables.  Refrigerate or serve immediately.

Submitted by Vicki Langford

Cheesy Corn

3 Packages frozen sweet corn
2 Packages Cream Cheese (8 oz) cubed
6 Slices American Cheese  cubed
3 Tablespoons water
3 Tablespoons milk
2 Tablespoon sugar
1/3 Cup butter cubed

Alternate all ingredients in  3 layers in the crock pot. Cook on low heat for 4 hours. Very Yummy!

Regina Lowman of Galax

Cheeseburger Cookies

1 box Vanilla Wafers
1 egg white
Sesame seeds
Vanilla icing
Yellow food coloring
Red food coloring
1 package Keebler Grasshopper cookies (or Thin Mints)
1 cup shredded, sweetened coconut
Green food coloring

Set out equal number of wafers…half face down and half face up. Brush face up wafers with egg white and sprinkle with sesame seeds then set aside. Put a dab of icing on wafers that are face down…press one Grasshopper cookie onto each face down wafer. In a bowl, mix icing with red and yellow food coloring to get a cheddar cheese color.  Ice the top of each Grasshopper cookie and in another bowl mix coconut with green food coloring to get a “lettuce” color. Sprinkle on top of iced cookies. Place a dab of icing onto bottom of wafers with sesame seeds and press onto the top of the “burgers.”  These are soooo cute!!

Tex-Mex Casserole

1 Can black beans, drained
1 Microwave bag of Old Ben’s rice cooked per directions on package
1 Can of Rotel tomatoes with chilis (you choose how hot)
4 packs of Southwestern Tyson chicken in strips
1 Bag of Fritos, crushed
1 Bag of shredded Mexican cheese
1 tbsp Cilantro
1 Can of chicken broth
1 8 oz container of sour cream

Heat the chicken in the microwave and shred it if you prefer, or you could shred a rotisserie chicken from Kroger. Mix all items together in a large bowl and spread into a 11 x 14 dish then heat until bubbly.

From Elaine Cook

Butterscotch Lush
1 stick of margarine
½ c chopped walnuts or pecans
8 oz cream cheese
2 small box of butterscotch pudding
1 cup all purpose flour
1 cup confectionary sugar
16 oz cool whip
3 cup milk

Melt margarine and mix with flour and nuts. Pat into 9×13 inch pan. Bake at 350 degrees for 15 minutes. Allow crust to cool completely. Mix confectionary sugar, cream cheese, and cool whip then spread on top of crust. Mix pudding and milk and beat until thickened and spread on top of cream cheese mixture. Top with cool whip and additional nuts. Keep refrigerated.

From Carolyn Copenhaver of Crockett 

Cream Cheese Jalapeno Hamburgers

1 cup seeded, chopped jalapeno pepper
2 (8 oz) packages onion & chive cream cheese, softened
Worcestershire sauce, to taste
1 envelope dry ranch dressing
2 lb ground beef
8 hamburger buns

Mix the peppers and cream cheese, set aside. Mix Worcestershire and ranch into ground beef. Divide beef into 16 equal portions and pat out to 1/4 inch thick.  Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with remaining patties and press edges together to seal. Grill 5-10 minutes per side. Don’t press down during cooking or the cheese will run out. Serve on buns with your favorite toppings.

Reuben Rolls

1/3 Cup mayonnaise (regular or reduced calorie)
1 Tablespoon Dijon-style mustard
½ teaspoon caraway seeds
1 Cup (4 oz) cooked corned beef, finely chopped (from the deli is great)
1 Cup (4 oz) shredded Swiss cheese
! Cup sauerkraut, rinsed, drained and patted dry with paper towels
1 package (10 oz) thin refrigerated pizza crust dough (in the dairy case)

In a medium bowl combine mayonnaise, mustard, and caraway seeds. Add corned beef, cheese, and sauerkraut; toss to blend well. Unroll dough onto large ungreased cookie sheet and gently stretch to 14×12 inch rectangle. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges. From long side, roll each jelly-roll style; pinch to seal edges. Arrange rolls, seam-side down, 3 in apart. Bake in 425F oven 10 min or until golden brown. Let stand 5 min. Cut into 1 in slices. Makes about 30 appetizers.

From Billie Collins of Alta Vista

Chile Lime Chicken Kabobs 

1/4 cup olive oil
2 tbs red wine vinegar
2 limes, juiced
Zest from 1 lime
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
Salt & pepper to taste
2 lb boneless chicken breast, cut into cubes
1 larger red onion, cut in 6 pieces
1 larger green pepper, cut into chunks
Cherry tomatoes
Whole mushrooms

Mix all ingredients up to chicken. Pour over chicken an marinate at least 1 hour. Thread chicken and veggies on skewers. Grill about 15 minutes, turning occasionally until chicken juices run clear. Serve over rice.

Margarita Shrimp Salad

1 lime
3 cloves garlic, minced
1 pound fresh large shrimp, peeled and de-veined
3/4 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, cut in half and sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce or iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper
1 avocado thinly sliced

Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime. Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size reseal able plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time. Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro. Divide the lettuce, tomatoes, avocado and shrimp mixture among 4 serving plates. Then you can season with the black pepper. Enjoy!

From Cindy Gillie of Danville, Virginia

Cheddar Grits with Bacon and Caramalized Onions

4-5 yellow onions
1 lb bacon cooked and crumbled (we used Smithfield Bacon)
5 ½ cups milk
2 tsp salt
1 tsp pepper
½ tsp cayenne pepper
2 tbsp butter
2 cups quick cook grits
2 cups grated cheddar cheese

Slice the onions and saute’ in olive oil until caramelized and cook the bacon reserving a couple of tablespoons of the bacon grease. In large saucepan over medium heat add reserved bacon grease, milk, salt, pepper, cayenne and butter.  Stir well, bring to a low boil.  Reduce heat and stir in grits.  Add cheese and stir until it melts then add in the crumbled bacon and caramelized onions.  Heat everything on low 3-4 minutes stirring often. If grits are too thick, stir in more milk.

Spaghetti squash, peppers, and chicken wrap

1  Medium sized spaghetti squash
2  Boneless, Skinless Chicken Breast
1 14.5 oz can Swanson® chicken broth
4 Tortillas (your choice of type)
¼  cup olive oil
Bell peppers (chopped) to taste – about 1 cup total
Garlic, salt and pepper to taste
Hellmann’s® Mayonnaise – amount per cook

Pre-heat oven to 400° and place chicken breast in oven safe cooking dish then add 1 can of chicken broth. Cook chicken for about 1 hr. When fully cooked, cube the chicken.

Pierce the squash several times with a sharp knife and microwave them (can be baked, boiled, or placed in crock pot). Pierce the squash especially if you’re microwaving it, or you may end up with a “Squash Explosion! Place whole squash in a microwave safe bowl and place in microwave for 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming. When done, cut open “at the equator” (not lengthwise), remove seeds and pulp. Then separate strands with fork tines.Then in a large skillet on the stove, sauté bell peppers in olive oil and then add the prepared spaghetti squash and the cubed chicken. Add garlic, salt and pepper to taste and continue heating stirring until well mixed. Take tortillas and add layer of Hellmann’s Mayonnaise to your desired taste and add the prepared spaghetti squash, peppers and chicken mixture. Wrap up and eat, YUMMY!

From Stimis Smith

Italian Pasta Salad

8 oz. Ziti Macaroni
1 Cup Wish Bone Italian Salad Dressing
2 Large Tomatoes Chopped
1 Tsp. Basil Leaves
1 1/2 Cups Broccoli Florets
1 Medium Green Pepper Chopped
1 8 oz. Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese

Cook Ziti according to package directions, drain and rinse with cold water.  In large bowl combine Tomatoes, Broccoli, Green peppers, Italian Salad Dressing and Basil then add Cheeses and Ziti. Toss Lightly. Cover and Chill. Great with Italian Bread buttered and toasted.

From Joan Prillaman

Slow Cooker Sausage Breakfast Casserole

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 …ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker and top with half of the sausage, mozzarella cheese and Parmesan cheese; sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
**** Notes: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired. Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

From Susan Fowler of Forest

Cookie Crust Lemon Pie

2 Packages Sugar Cookie Dough (from the Dairy case)
1 1/3 Cup sugar
1/3 cup Cornstarch
2 Eggs
½ Cup Real Lemon Frozen Concentrate -thawed (I use the Frozen Minute Maid)
1 ½ Cups Boiling Water
2 Tablespoons Butter
Yellow food coloring (optional)
Additional sugar

Preheat oven to 350. Press one of the cookie dough’s into a 9 inch pie plate to make the crust. Combine the sugar, cornstarch & and eggs in a medium sauce pan and mix well over medium heat; gradually stir in Lemon Concentrate then water. Cook until thick. Remove from heat and add butter and yellow food coloring if desired. Put filling in pie plate. Cut the other cookie dough into slices & lay them on top of the lemon pudding (you may not need the whole roll of cookie dough, remember to leave some space because the dough will spread). Bake about 15 to 20 minutes until cookie crust is done. Sprinkle with sugar. Enjoy!

From Judy Moody

Jalapeño Salad Dip

2 8oz Jalapeno Chip Dip (I use Utz or Frito-Lay)
1 3oz Cream cheese
3 Tbsp Sour Cream
1 tsp Tabasco (I use Franks)
1 tsp. lemon juice
½ head shredded lettuce (shred finely)
1 diced onion (I think green onions are best)
2 diced tomatoes
1 diced green pepper

Mix the dip, cream cheese, sour cream, Tabasco and lemon juice together and spread in 9×13 pan. It is best to let cream cheese get really soft first. Then add lettuce, onion, tomatoes, green pepper and top with shredded cheese and depending on the crowd you can add some jalapenos. Serve with Tostitos chips.

From Julie Rountrey of Rustburg

St. Patrick’s Day Casserole

1 ¾ lbs red potatoes cut into ¾ inch cubes
4 cups chopped cabbage
Butter flavored cooking spray
1 ½ lbs cooked corned beef, cut into ¾ inch cubes
1 ½ cups shredded Swiss cheese
1/3 cup coarse-grained mustard
½ cup white wine
1 teaspon garlic powder
2 teaspoons ground black pepper
4 sheets phyllo dough, thawed
1 tablespoon melted butter

Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well. Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray. Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined. Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture. Spread the mixture into the prepared baking dish. Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and re-spraying the phyllo sheet each time. Brush the top of last sheet with melted butter. Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes. A tasty way to eat corned beef, cabbage and potatoes and is perfect for St. Patrick’s Day feast!

From Susan Quesenberry of Christiansburg

Crock Pot Taco Soup

1 lb of beef, chicken or whatever meat you like
1 16oz can of pinto beans
1 16oz can of white beans or kidney beans
1 11oz can of niblets corn (I prefer frozen corn)
1 11oz can of rotel tomatoes with chilies
1 28oz can of diced tomatoes
1 4oz can of diced green chilies
1 1oz package of hidden valley ranch dressing mix
1 1 ¼ oz taco seasoning mix

Cook meat and drain, if using chicken you will need to shred it, add all ingredients in crock pot. DO NOT DRAIN BEAN AND VEGGIE CANS. Stir to mix well, cook on high for 2hrs or low for 4hrs. Garnish with sour cream shredded cheese and chopped green onions. I also use tortilla chips or Frito’s corn chips. ENJOY.

From Debby Snell

Cinnamon French Toast Bake

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

Preheat the oven to 375 degrees. Pour the melted butter into an ungreased 13×9 glass baking dish. Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces. Sprinkle the top with the pecans and then drizzle with the maple syrup. Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake. Serve with additional syrup if desired.

From Kyaira Adams(Adapted from the Best of the Pillsbury Bake-Off Cookbook)

Salmon with Cara Cara Salsa

4 Salmon Filets, about 4-6 oz. each
3 Sunkist® Cara Cara Navel Oranges, two zested and juiced; one peeled, segmented and diced
1 Clove Garlic, minced
1 Tablespoon Olive Oil
2 Cups Cherry Tomatoes, diced
1 Tablespoon Onion, finely diced
1 Teaspoon Jalapeno Pepper, minced
4 Tablespoons Cilantro, chopped
1 Teaspoon Sunkist® Lemon Juice
Salt and Freshly Ground Pepper, to taste

Place salmon filets in shallow baking dish. Combine orange zest and juice, garlic and olive oil in bowl. Reserve a ¼ cup marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine salsa ingredients: Cara Cara orange segments, cherry tomatoes, onion, jalapeno, lemon juice, cilantro, salt and pepper. Set aside. Preheat oven to broil. Remove salmon from marinade. Place on lipped sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes; until salmon easily flakes with a fork. To serve, top with Cara Cara salsa. Serves 4.

From Leigh Ann of Fresh Ideas

Steak Pizzaiola

2 lb boneless sirlion steak
olive oil
1 large onion, sliced
1 green pepper, sliced
5 cloves garlic, minced
5 jarred pepperoncini, drained and sliced
3/4 cup red wine
1 28 ounce can crushed tomato
1 tbsp dried oregano
pinch red pepper flakes
chopped fresh parsley

Heat oil in large skillet, add steak seasoned with salt & pepper and over high heat. Cook steak about 2-3 minutes per side then remove steak. Add onions and peppers and cook 3-4 minutes. Add garlic and pepperoncini and cook another 2 minutes. Pour in wine and reduce heat. Stir in tomato, oregano and red pepper flakes. Bring to boil, reduce heat and simmer 5 minutes. Return steak to pan and cover with sauce. Heat through and serve with crusty bread.

Chicken and Andouille Cajun Pasta

3/4 box dry penne pasta
olive oil
2 tbsp creole seasoning
1 lb boneless chicken breast, 1-inch diced
3/4 lb andouille sausage, 1/4 inch slices
medium onion diced
small green pepper, diced
1 tbsp minced garlic
1 cup chicken stock
1 can (14.5 ounce) diced tomato
1 tbsp chopped fresh thyme
1/2 cup heavy cream
2 tbsp chopped fresh basil
black pepper
1/2 cup grated parmesan

Boil pasta until al dente (cooked through but not mushy) and drain. While the pasta is cooking, heat the olive oil in large sauté pan and brown chicken.  Remove from heat and add more olive oil, cook onion, pepper and sausage. Add garlic then cook another 2 minutes stirring in stock, tomato and thyme.  Bring to a boil, reduce heat and simmer till liquid reduces halfway.  Return chicken to pot, stir in cream and continue cooking until it begins to thicken a little.  Finish by adding pasta, basil, pepper to taste and parmesan. Mix well and serve when pasta is heated through.

Bacon Crackers

Multigrain Club Crackers
Brown Sugar

Lay the crackers on a cookie sheet and cut bacon into quarters. Place bacon on the crackers. Put 1/2 teaspoon of brown sugar on top of the bacon. Put in oven and bake at 250 degrees for 45 minutes to one hour.

From Jean Clemmons of Lewisburg, WV

Banana Cream Pie

1 9-inch pie shell or prepared crust
¾ cup sugar
1/3 cup cornstarch
2 ½ cups milk
5 egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla
3 large ripe bananas
1 ½ cups heavy cream

Line pie shell in pan with foil; fill with dried beans. Bake at 400 degrees F for 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack. Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk and cook over medium heat while stirring to thicken for 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan and return to medium heat then bring to boil remember to stir constantly. Cook for 3 to 5 minutes while stirring often until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla. Place plastic wrap on surface. Cool 15 minutes. Slice 1 banana and arrange slices in single layer over bottom of crust. Mash second banana in bowl then stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm. Beat cream, remaining sugar and vanilla in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.

Creamy Chicken Soup

2 tbsp. butter
3/4 lb. boneless chicken (I use 1 lb of the chicken tenders cut up)
1/2 c. chopped onion
2 2/3 c. water
1 c. chicken broth
1 pkg. Homestyle Chicken and Vegetable or just Chicken (Uncle Ben’s)
1/4 c. flour
1/2 tsp. salt
1/8 tsp. thyme
2 c. milk

Melt butter in large saucepan. Add chicken and onions, stirring until brown. Add water and contents of rice and seasoning packets.  Boil.  Reduce heat, cover and simmer for 8 minutes. Combine flour, salt and thyme. Gradually add 1/4 c. of chicken broth to flour mixture, stirring until smooth. Stir in remaining broth, milk and flour mixture into the rice mixture. Heat until simmers – continue simmering until slightly thickened.

From Denise Lane

Potato Corn Chowder

2 cups water
2 cups cubed peeled potatoes
½ cup sliced carrots
½ cup sliced celery
¼ cup chopped onion
1 tsp. salt
¼ cup butter or margarine
¼ cup all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1 can whole kernel corn, drained
1 ½ cups cubed fully cooked ham

In a large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter.  Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables and return  large saucepan to the heat.Add corn and ham; heat through, stirring occasionally.

From Shelby Davis

Party Pasta Sauce

1 1/2 lbs ground beef, browned
1 lb sweet italian sausage, browned
1 large carrot, peel and shredded
olive oil
1 onions, chopped
5 garlic cloves, chopped
1/2 cup red wine
1/4 cup butter
1/2 teaspoon sugar
6 (15 ounce) cans tomato sauce
1 1/2 teaspoons sage
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon oregano
salt & pepper to taste

Coat bottom of stockpot with olive oil. Over medium heat, melt butter and add hamburger, sausage, onion, carrot and garlic. When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste. Increase heat to high and bring to a boil. Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes. Serve over your favorite pasta.