2014 Feed Dave Thursdays Recipes

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Feed Dave Thursdays on Q99 is presented by Kroger

Coconut Cream Pound Cake

1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Preheat the oven to 325 degrees. Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Rum Punch

2 cup lemon or lime concentrate
2 cups white or brown sugar
1 bottle (32 oz) strawberry Daiquiri Mix
5 cups rum
1 large can pineapple juice
4 cups water


Cranberry Fluff

12 ounces fresh cranberries
¾ cup sugar
8 oz crushed pineapple
1 cup of red or green grapes
1 cup chopped pecans
2 cups marshmallows
8 oz cool whip

Chop cranberries in food processor. Add sugar, cover and let set over night in fridge. Next day, add pineapple (drain really well). Then add grapes and pecans to cranberry mix. Add marshmallows and mix. Add cool whip and mix. Cover and store in fridge.

Pineapple Casserole

2-16 oz cans chunky pineapple, drained
1 ½ cups granulated sugar
¾ cup all purpose flour
2 cups sharp cheddar cheese shredded (sharp only)
1 stack crushed crackers – like Ritz crackers
2 sticks margarine or butter

Spread pineapple in a 2 quart casserole dish. Combine sugar, flour, and shredded sharp cheddar cheese. Mix well and spread over the pineapple. Next add the crushed crackers. Melt butter or margarine and spread over the top.  Bake 30 minutes at 350.

From Dana Long of Daleville, VA

Gooey Caramel Coconut Bars

Kellogg’s® Pop-Tarts® Brown Sugar Cinnamon Unfrosted toaster pastries
1/3 cup caramel ice cream topping
3/4 cup semi-sweet chocolate morsels
2 tablespoons finely chopped pecans
½ cup flaked coconut

Line baking sheet with foil. Set aside and spread ice cream topping on top of Kellogg’s® Pop-Tarts® Brown Sugar Cinnamon Unfrosted toaster pastries. Place on prepared baking sheet. Sprinkle chocolate morsels and pecans on toaster pastries. Sprinkle coconut over top. Bake at 350°F about 7 minutes or until topping is bubbly. Carefully transfer to cooling rack. Cool at least 20 minutes. Cut each toaster pastry into thirds.

Pumpkin Bread Pudding

1 egg
3 egg yolks
1 ½ cups whole milk
2/3 cup sugar
¾ cup canned pumpkin puree
1 tsp vanilla extract
Pinch salt
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
3 ½ cups white bread, cubed
3/8 cup mini chocolate chips
2 tbs brown sugar

Preheat oven 350. Lightly grease casserole dish. Whisk together the egg and egg yolks in a large bowl. Add milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly in casserole dish. Sprinkle chocolate chips and brown sugar.  Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes. Serve warm with whipped cream.

Broccoli, Cheddar and Wild Rice Casserole

½ large onion, diced
3 tablespoons butter
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
¼ teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and sauté until translucent (about 5 minutes). Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine. Heat oven to 400 degrees. Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer,stirring the whole time, until sauce is slightly thickened(about 5 minutes). Stir in smooth Dijon mustard if you didn’t use mustard powder. Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper. Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

Sweet Potato Crunch Casserole

6-8 sweet potatoes (mashed)
½ stick butter/margarine, melted
½ cup brown sugar
½ cup white sugar
½ teaspoon salt
2 eggs, beaten
½ cup milk
½ teaspoon vanilla

Boil sweet potatoes in their skin until done- remove skin and mash the sweet potatoes. Add all the other ingredients slowly mixing after each addition. Place into a buttered casserole dish.

1 cup brown sugar
1/3 stick butter/margarine, melted
½ cup flour
1 cup chopped pecans if desired

Mix all ingredients together and sprinkle over the top of sweet potato mixture and place in oven. Bake 35 minutes at 350 degrees.

From Linda Fields of Kernersville, NC 

Buffalo Chicken Grilled Cheese Sandwich

3 Boneless, skinless chicken breasts
Garlic powder
Onion powder

¼ Cup minced onion
¼ Cup minced celery
¼ Cup of shredded carrot
1 Cup mayonnaise
¼ Cup Frank’s Buffalo hot sauce
Cibatta Buns
Kroger Aged Sharp White Cheddar slices
Private Selection Blue Cheese crumbles

Season the chicken breasts with salt, pepper, garlic powder and onion powder and bake at 350 degrees, covered with foil for 45 minutes or so. Allow to cool and then cut them into small-medium dice. Whisk minced onions, celery, carrots, mayonnaise and Buffalo hot sauce until combined. Fold cubed chicken in to dressing. Melt butter on a griddle or skillet. Assemble sandwiches on griddle by placing blue cheese on bottom half of ciabatta bun and the chicken mixture with a slice of cheddar on the other half of the ciabatta bun. Grill until gold and then flip over and grill until cheese melts. Enjoy

From Donna Vance of Union, West Virginia

Creepy Spider Cookies

1 package chocolate fudge cake mix
1/2 cup butter, melted
1 egg
1 can chocolate frosting
Shoestring black licorice, cut into 1 & 1/2 inch pieces
1/4 cup red hot candies or mini M&M’s

Combine cake mix, butter and egg (dough will be stiff). Shape into 1inch balls. Place 2 inches apart on ungreased baking sheets, bake at 350 for 10-12 minutes until set. Cool 1 minute before removing pans to cooling rack. Spread heaping teaspoon of frosting over the bottom half of cookies then place 4 licorice pieces on each side of cookies for spider legs. Top with remaining cookies. For eyes attach 2 candies using icing as “glue”! Happy Halloween!!!

German Potato Salad

Extra-virgin olive oil
bacon slices, cooked and crumbled, reserve 3 tbsp bacon grease
1 onion, diced
2/3 cup chicken stock
1/3 cup apple cider vinegar
1 bunch fresh chives, finely chopped
2 lbs potatoes (peeled and chopped in half inch cubes)

Cover potatoes in a medium saucepan with water, add generous amount of salt to water. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve. In a  large saute pan cook onions in bacon grease until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Roasted Brats with onions, sauerkraut and apples

1 teaspoon fennel seeds (or anise seeds)
1 tablespoon flour
1/2 teaspoon ground black pepper
4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry (I used 32 oz bag)
large onion (about 1 pound), halved lengthwise, thinly sliced crosswise
4 large Golden Delicious apples (about 1 1/2 pounds total), peeled, cored, thinly sliced
6 whole smoked bratwurst, pierced all over with skewer
4 bay leaves
1 cup beef broth
2 tablespoons brandy
2 tablespoons French style dressing
1 1/2 tablespoons butter, melted

Preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, Brandy, and french dressing in measuring cup. Pour broth mixture evenly over. Cover tightly with foil. Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer.

Super Easy Chicken Pot Pie

1 box Pillsbury pie crusts (1 box has 2 crusts)
1 Kroger roasted chicken
1 large can Veg-All Homestyle veggies
1 can cream of celery soup
¼ cup onion chopped
¼  cup green pepper chopped
Salt and pepper

Preheat oven to 450 degrees. Saute’ onion and green pepper in a little olive oil and pull apart chicken into small to medium pieces. Put one pie crust into bottom of a pie plate. Mix veggies, onions, peppers, chicken and soup together.  Add salt and pepper to your liking. Pour into pie plate and top with 2nd crust and fold under edges of bottom crust.  Cut 4 small slits into top of crust than bake according to directions on Pillsbury pie crust box. Bake for 20 min, cover edges; bake another 20 to 25 min. or until crust is browned.

Pumpkin Fajita Dip

8 oz cream cheese
¾ cup canned pumpkin
2 Tbsp Taco Seasoning
½ cup Red Bell Pepper – minced
½ cup Green Bell pepper – minced
½ cup Ripe Black Olives – minced (optional)

Mix cream cheese, pumpkin and taco seasoning until smooth in a food processor or blender (Could use a mixer if you don’t have a processor or blender). Chill overnight. Stir in red and green peppers and olives. Serve with vegetables or chips (multigrain pita chips and multigrain tortilla chips are really good).

Spoon Burgers

1 lb hamburger
1 can Campbell’s vegetable soup with beef stock
1 box Kraft Mac and cheese
1 pack Heiner’s Sunny Hamburger Buns

Crumble and brown the hamburger in a 2 quart pan.  Drain all grease off.  Add the soup (do not add the water).  Add the cheese sauce from the mac and cheese only. Mix all together and simmer. Spoon onto buns and enjoy.


Spicy Potato Soup

1 pound ground beef
4 cups cubed, peeled potatoes (1/2-inch cubes)
1 small onion, chopped (I sauté with fresh garlic & jalapenos)
3 cans (8oz each) tomato sauce
4 cups water
2 teaspoons salt
1 ½ teaspoons pepper
½ to 1 teaspoon hot pepper sauce (Tabasco)

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour.

Scalloped Corn

2 eqqs, beaten
1 can whole kernel corn drained
1 can creamed corn
8 oz light sour cream
1 st margarine melted
1 package Jiffy corn bread mix

Mix all ingredients well and pour into pammed 1.5 qt flat casserole dish.Bake at 350 for 1 hour.

Squash Dip

6 c. water
Salt to taste
8 yellow squash, sliced
1 T onion powder or 1 onion, sliced
1 lb. mild turkey sausage
1 can cream of mushroom soup
16 oz. Mexican flavored cheese
Tortilla Chips

Preheat oven to 375 degrees. In large saucepan bring water and salt to boil. Add squash and onion powder or onion and cook until tender. Drain. In a skillet brown turkey sausage then drain. In a large bowl combine squash, sausage, soup, and cheese; stir till melted. Transfer mixture to a 9 x 13 dish. Bake for 35 – 40 minutes. Serve with tortilla chips. (I use onion powder and add a little bit more when mixing all ingredients together to my liking.)

Italian Beef Sliders

1 17-ounce package refrigerated cooked beef roast au jus
2 cups frozen peppers and onion stir fry veggies
1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper
2 cups coleslaw mix (cabbag w/ carrot
1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tbsp. liguid
1/2 tsp dried Italian season
provolone cheese slices

Place beef and juices in saucepan and break up large pieces. Add veggis 1/2 tsp Italian season and red peppers and heat through.  In bowl, combine slaw mix, pepperoncini peppers, reserved pepper liguid and 1/2 tsp Italian seasoning.  To serve, spoon meat on roll bottom, add cheese and top with cole slaw mixture then add roll top.

Mediterranean Stuffed Chicken

4 boneless chicken breasts1/4 cup crumbled feta
1/4 cup finely chopped, drained bottled artichoke hearts
1/4 cup finely chopped, drained bottled roasted red sweet peppers
2 thinly sliced green onions
1 tsp dried oregano
salt & pepper to taste

Cut a pocket in each chicken breast and then in a small bowl mix remaining ingredients and stuff into chicken. Secure with toothpicks if necessary. Cook in skillet over medium heat 12 to 14 minutes turning once.

Peachy Bread Pudding with Caramel Sauce

2 cups fresh peaches – peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
4 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces

Caramel Sauce

1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Serves 10.

Fiesta Chicken with Rice & Beans

2 10 ounce cans Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
15 ounce can Tomato Sauce
15 ounce can Black Beans, drained, rinsed
1 cup frozen whole kernel corn
1 1/4 ounce package less sodium taco seasoning mix
2 cups water
1 1/2 pounds boneless skinless chicken breasts, cut into 24 pieces
1 1/2 cups parboiled white long-grain rice, uncooked
Non-Stick Cooking Spray

Spray inside of 4-quart slow cooker with cooking spray. Place all remaining ingredients,
except rice, in slow cooker.

Cover and cook on Low 7-1/2 hours or until chicken is tender. Add rice, stir and cook 30 minutes more or until rice is tender and liquid is absorbed. Stir again before serving.

Blue Cheese Dip with Garlic and Bacon

7 slices bacon
2 cloves garlic, peeled & minced
1 8 ounce package cream cheese, softened
¼ cup half & half
4 ounces blue cheese, crumbled
2 tablespoons chopped fresh chives

Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble. Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat. Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish. Bake covered in the preheated oven 30 minutes, or until lightly browned. Prep for 30 minutes, Cook for 30 minutes and Ready in 1 hour. Makes 1.75 cups.

Crock Pot German Potato Salad

5 medium potatoes, cut into 1/4 inch slices (peeled or unpeeled)
1 large onion, chopped
1/3 cup water
1/2 cup cider vinegar
2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper
4 slices cooked bacon, crumbled
chopped fresh parsley

Mix potatoes and onion in crock pot. Then mix the remaining ingredients except bacon and pour into crock pot. Cover and cook on low setting 8 to 10 hrs or until potatoes are tender. Stir in bacon and parsley. Serve.

Cherries in the Snow

1 6oz Cream Cheese
1 Cup Milk
1 1/2 Cup Powdered Sugar
1 Tsp Vanilla
2 12 oz Tubs of Cool Whip
2 Jars of Cherry Pie Filling
1 Large Angel Food Cake

In a large bowl mix cream cheese with milk, sugar and vanilla then blend with a hand mixer. Fold in the Cool Whip. Slice the cake and tear into small pieces and layer the ingredients in a punch bowl. The first layer is the cheese mixture, second layer is cake, third layer is cherry pie filling, etc… Continue layering until all mixtures are gone and the cherry layer goes on the top. You can use individual dessert glasses or a tall cylinder type dish. This makes a nice centerpiece for your table. ***Note: For 4th of July make one layer with cherries, one layer with cake and another layer with blueberries (red, white and blue effect).

Meatball Sparklers

1 lb. lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated parmesan cheese
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. parsley
1/2 tsp. crushed red pepper
2 cloves garlic minced
1 can Pillsbury breadstick Original
1cup shredded mozzarella cheese

Line two pans with parchment paper. In bowl combine turkey, cheese, crumbs and spices. Form into 1 inch ball. Open can with breadsticks. Thread dough then meatball alternately ending with dough.  Leave 1/4 inch between so the meatballs bake through the dough. Bake 20 minutes until meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 tablespoons of shredded mozzarella cheese. Put back in the oven for 2-3 minutes. These are delicious!

From Susan Alexander of Independence

Cucumber and Black Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.  Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.  Serve at room temperature or chilled.

Banana Pudding Squares 

35 Vanilla wafers, finely crushed (about 1 ¼ cups)
¼ cup margarine, melted
1 8 oz package Reduced Fat Cream Cheese, soft
½ cup powdered sugar
1 12 oz container Reduced Fat Cool Whip, thawed, divided
3 Bananas, sliced
2 Boxes Jello Pudding Vanilla Fat Free, Sugar Free instant (1 oz. size packages)
3 cups cold 1% Milk
½ oz. Semi Sweet Chocolate, grated

Mix wafer crumbs and margarine and press onto bottom of 13×9 dish then refrigerate until ready to use. Beat reduced fat cream cheese and powdered sugar in medium bowl with whisk until blended. Stir in 1 ½ cups of cool whip and spread over wafer crust then top with bananas. Refrigerate again until ready for the next step. Beat both boxes of pudding and milk with whisk for 2 minutes, spread over bananas, then top with remaining cool whip and grated chocolate. Refrigerate for 3 hours prior to serving.

From Carole Stewardson

Herbed Egg Potato Bake

32 ounce package frozen diced hash browns
1 large onion, chopped
1 green pepper, chopped
12 eggs
1 1/2 cups half and half
5 tbsp. fresh parsley chopped
2 tbsp. fresh snipped chives
1 tsp dried basil
1 tsp salt
1 tsp dry mustard
1/4 tsp black pepper
1/4 cayenne pepper
1 cup shredded cheddar

Grease a 9×13 dish and layer thawed hash browns in the dish, building up the sides. Sauté onions and peppers then pour over potatoes. In bowl, whisk the eggs, then add half and half, parley, chives, basil, salt, mustard, pepper and cayne.  Beat well…pour over potato, onions and pepper. Bake covered 30 minutes at 325 degrees, uncover and bake another 35 minutes. Let stand 10 min before serving.

Shredded Beef Carnitas

3-4lb Beef Roast
6 oz can tomato paste
7 oz can chopped green chilies
7 oz can chipotle pepper in adobe sauce
1 tbsp minced garlic
1tbsp lemon juice
½ tbsp chili powder
1½ tbsp seasoning salt
1 tbsp oregano
¼ cup fresh cilantro

Combine all ingredients (except roast and topping suggestions) in blender or food processor and blend until smooth and creamy. Use all liquid from chilies and peppers. Place roast in crock pot and cover with sauce mixture. Be sure to coat the roast evenly on all sides. Turn crock pot on low and let it cook for at least 6 hours.

Mango Guacamole

3 Ripened Avocados
1 ripened mango, peeled & diced
¼ Cup of lime juice
½ Cup cilantro, finely chopped
½ Cup white onion, finely chopped
3 Tsp salt

In a molcajete, add half of diced mangos and mash with the pestle into a pulp. Then add one avocado and mash into a pulp with the mango.  In a separate bowl mix together the remaining ingredients, including mango.  Add more lime juice if needed.  Fold mixture with pulp inside molcajete and serve with tortilla chips.

Chorizo Queso Dip

5oz Pork Chorizo
8oz Quesadila cheese, shredded
1/2 Cup fresh poblano pepper, seeded and sliced 1/2 inch strips
1/2 Cup white onion, sliced 1/2 inch strips
1/2 Cup finely chopped tomato
1 Tbsp. chopped fresh cilantro
Tortillas or chips

Preheat oven to 350 degrees. In a skillet, cook the chorizo until almost done, drain well. Add the poblano and onion and cook until tender. Completely remove pan from heat. In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top. Sprinkle with tomato and cilantro. Serve with tortillas.

Summer Potato Salad

6 red potatoes
1/2 cup chopped onion
3 celery stalks, chopped
1 envelope Good Seasonings Dressing, prepared per directions

Boil potatoes and cut into wedges. Add onion and celery then gently stir in dressing. Refrigerate for at least 2 hours; however, overnight is best.

Pimento Cheese Deviled Eggs

12 large eggs
2 teaspoon(s) white vinegar
2 ounce(s) (about 1/2 cup) Cheddar cheese, grated
3 ounce(s) (6 tablespoons) cream cheese
1/4 cup(s) mayonnaise
3 tablespoon(s) diced pimientos
1/2 teaspoon(s) dry mustard
Salt, to taste
Ground pepper fresh, to taste

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy. To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

Spaghetti with Asparagus

¼ cup (1/2 stick) butter
1 ½ T. olive oil
½ onion, thinly sliced
1 slice ham, chopped (the original recipe calls for prosciutto but you can use any kind)
½ lb. asparagus
½ cup water
1 chicken buillion cube
½ lb. thin spaghetti
½ cup half & half (I use small can of carnation milk)
¼ cup grated Parmesan Cheese
Freshly ground pepper

Heat butter & oil in pan over medium heat and onion & sauté until golden. Then add ham & sauté briefly.  Add asparagus, water & buillion cube to the pan. Reduce heat & simmer for 15 minutes. Cook spaghetti, drain well and return to pot. Add asparagus mixture with half & half and cook over medium heat until warmed all the way through. Top with parmesan cheese and pepper before serving.

From Kay McAllister of Wytheville

Loaded Baked Potato Casserole

1 bag of frozen hash brown potatoes with onions and peppers
1 can of cream of chicken soup
1 8 oz container sour cream
8 oz finely shredded Colby jack/cheddar cheese
1 pkg real bacon bits
1 cup French’s French Fried Onions-crushed
Salt and Pepper to taste

Thaw potatoes in microwave for 2-3 Minutes. While thawing potatoes, mix together soup, sour cream and 4 oz of the cheese. Pour potatoes into large mixing bowl and add soup mixture. Mix well. Stir in salt and pepper to taste, bacon and ½ cup of the French’s French Fried onions. Transfer to a 2- 1/2 qt casserole. Top with additional cheese and bake in 350 degree oven covered for 45 minutes. Remove from oven and uncover. Add ½ cup of additional French’s French Fried Onions to top of casserole and place back into the oven for 5-10 minutes. Note: I double this recipe for my family and it doubles perfectly. When I double it I bake it in a large lasagna style pan and cover with foil as l bake.

From Rebecca (Ellis) Madison

Pickled Shrimp

1 lb shrimp (I used jumbo size)
1 medium red onion, thinly sliced
1/2 cup vegetable oil
3/4 cup white vinegar
1/4 cup sugar
1 tsp celery seed
2 tbs capers

Place alternate layers of shrimp and onion in a bowl. Mix oil, vinegar and sugar until well blended then stir in celery seed and capers. Pour over shrimp and onions and refrigerate overnight, stirring occasionally.  Serve as appetizer on platter with bed of lettuce or use as topping on salad.

Weeknight Ravioli

1 26 oz jar pasta sauce
1 package frozen ravioli (I used meat filled)
2 cups shredded mozzarella
shredded parmesan

Preheat oven to 350 degrees and grease a 9 x13 baking dish. Add enough sauce to just cover bottom of the pan and line dish with half the ravioli. Add enough sauce to cover then spread 1/2 the mozzarella.  Repeat layers one more then sprinkle the parmesan.  Cover with foil and bake 40 minutes.  Remove foil and bake another 15 minutes and let sit 10 minutes before serving.

Sweet Onion Ham & Potato Bake

1 Large canister French’s Dried onion
1cup dried pineapple, chopped
1 tablespoon Teriyaki sauce
1 tablespoon lemon juice
1 Bag frozen potatoes O’Brien
1 package cubed ham
1 cup chicken broth
1/4 cup pineapple juice
1 tablespoon dried onion flakes

Preheat oven to 375 degrees. Allow potatoes to thaw. Mix together potatoes,
chicken broth, ham, pineapple juice, onion flakes and 1/2 cup dried onions. Pour into 9×13 casserole dish. Mix together remainder of dried onions, dried pineapple, teriyaki sauce and lemon juice spread on top of ham and potatoes. Cover with aluminum foil and bake 35 minutes. Remove foil and continue to bake 10-15 minutes longer until topping is crispy.

From Wendy Gilmore

Bean Salsa

2 cans blackeyed peas, drained (I use black beans)
2 cans shoepeg corn, drained
2 cans Ro-tel tomatoes w/ green chillies
2 large green peppers, chopped
24 green onions, chopped (or 1 large onion)
4 tomatoes, chopped
1 (16 oz.) bottle Italian dressing (I use ½ bottle)
2 teaspoons garlic powder

Mix together the vegetables. Combine garlic with the dressing and pour over vegetables.Serve with tortilla scoops!

Peanut Butter & Jelly Cake

½ cup butter, softened
¼ cup peanut butter
1 ½ C sugar
2 eggs
1 teaspoon  vanilla extract
2 Cups flour
3 teaspoon baking powder
1 teaspoon saltZ
1 Cup milk
¼ C butter, softened
½ Cup plus 1 Tablespoon peanut butter
1 ¾ Tablespoon vanilla extract
3 Cups confectioners’ sugar
4 to 6 Tablespoons milk
¾ Cup grape jelly

In large bowl, cream butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and combine the flour, baking powder and salt then gradually add to the peanut butter mixture alternating with milk, beating well after each addition. Pour into two greased and floured 9-in baking pans. Bake 35-40 minutes at 350⁰ or until toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire rack to cool completely.

To make frosting take a small bowl, beat butter and peanut butter until smooth. Add vanilla, confectioners’ sugar and enough milk to make it spreadable. Place one cake layer on serving plate, spread with the grape jelly. Top with the remaining cake layer and frost top and sides of cake with the peanut butter frosting. Serve a slice with ice cold milk! *****Note: do not use reduced fat peanut butter.

From Colleen Horne of Roanoke

Mini Muffin Corn Dog Poppers

2 ounces cream cheese (a quarter of a block)
1 box Jiffy cornbread mix
1/3 cup milk
1 egg
2 hot dogs, diced
1 jalapeno, diced

Put cream cheese in freezer for 5-10 minutes to firm up. Preheat oven to 375 degrees. In bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeno and cream cheese cubes. Spray mini muffin pan with nonstick spray. Divide batter into muffin cups. Bake 15-20 minutes til golden.

From Anne in Salem

Mediterranean Turkey Burgers

1 lb. of ground turkey breast meat
1 lb. of ground turkey thigh meat
1/2 cup of small diced sweet onion
1 finely minced clove of fresh garlic
1 to 1 1/2 tbsp. of ground cumin
1/4 cup of chopped fresh parsley
2 tbsp. of olive oil
4 oz. of melted unsalted butter
juice of 1 lemon
Kosher salt and fresh cracked pepper to taste
toasted wheat buns
Feta crumbles for garnish
goat cheese for garnish
sliced tomato for garnish
arugula for garnish

In a large bowl mix together ground turkey meat, cumin, onions, garlic, parsley, salt and pepper. Once combined form into patties and brush them with olive oil. In a separate bowl, combine the butter, lemon juice, salt and pepper. Next, place the burgers onto a hot grill and cook for 3 to 4 minutes. Flip the turkey burgers over and brush with a small amount of lemon butter. Once cooked remove from the heat and place on a toasted bun with desired cheese, tomatoes and arugula.

St. Paddy’s Reuben Dip

4 Packages (2 ounces each) thinly sliced deli corned beef, finely chopped
1 Package (8 ounces) cream cheese, cubed
1 Can (8 ounces) sour cream
1 Can (8 ounces) sauerkraut, rinsed & drained
1 Cup (4 ounces) shredded Swiss cheese
Rye bread or crackers

In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted. Stir until blended. Serve warm with bread or crackers. Yield: about 4 cups.

Bubble Pizza

2 cans biscuits, quartered
1 jar alfredo sauce
1 large can cooked chicken breast
2 cups shredded Italian blend cheese

Spray a 9×13 pan and cover the bottom with quartered raw biscuits then cover with sauce, chicken and pepperoni.  Bake 15 minutes at 400 degrees, cover with cheese and bake an additional 5 minutes or until bubbly.

From Nick in Floyd

Ginger Steak Salad

2 tbsp soy sauce
1 tbsp sherry (cooking sherry or reg)
2 garlic cloves, minced
2 tbsp brown sugar
1 rib-eye or strip steak
2 tbsp olive oil
Mixed salad greens
2 green onions, sliced
2 tbsp dressing
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp sugar
lime juice
2 garlic cloves, diced fine
1 tbsp minced fresh ginger
1/2 jalapeno, seeded and diced

In a Ziploc, combine soy sauce, sherry, garlic, and brown sugar then add steak and place in fridge to marinate for up to 2 hours. Cook steak in olive oil until med-rare or med (I prefer mine med). Place cooked steak on a plate to rest and cool slightly. Toss greens with about 3/4 of the dressing. Slice steak rather thin and pour juices from plate on top. Divide greens onto serving plates and place steak on top. Drizzle with remaining dressing and sprinkle sliced green onions on top.

From Samantha Wade

Baked Beef Stew

1 can (14 ½ ounces) diced tomatoes, undrained
1 cup water
2 TBS quick-cooking tapioca
2 tsp sugar
1 ½  tsp salt
½ tsp pepper
2 pounds lean beef stew meat, cut into 1 inch cubes4 medium carrots cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into ¾ inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 inch or 3 quart baking dish. Cover and bake at 375 degrees for 1 & ¾ to 2 hours or until meat and vegetables are tender. Serve in bowls.  Yield 6-8 servings. Enjoy.

From Patty Hobbs

Creamy Pesto Shrimp & Linguine

1 box linguine, cooked to al dente
1 stick butter
2 cups half & half
1/2 tsp black pepper
1 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb shrimp, shelled

In a large sauce pan, melt butter, stir in half & half and pepper. Cook over medium heat 7 minutes, stirring constantly. Blend in parm cheese then stir in pesto.  Cook 3-5 min until sauce thickens. Add shrimp and cook until shrimp are pink. Serve over the linguine.

White Chocolate Raspberry Cheesecake

1 1/2 cup chocolate graham cracker crumbs
3 tbsp. sugar
5 tbsp. butter, melted
2 cups white chocolate chips
1/2 cup half & half
3 (8 oz) blocks cream cheese,softened
1/2 cup sugar
3 eggs
1 tsp vanilla
raspberry preserves

Mix graham cracker crumbs, 3 tbsp. sugar and melted butter together. Press into bottom of a greased 9 inch spring-form pan. Preheat oven to 325. Melt chips and combine with half and half.  Beat together cream cheese and 1/2 cup sugar until smooth then beat in one egg at a time.  Blend in the chip/half & half mixture and vanilla then pour half batter over crust. In saucepan, melt down the raspberry preserves. Spoon 3 tbsp. into batter in the pan and pour remaining batter into pan.  Add 3 more tbsp. of the preserves…..with a knife; make swirling motion in batter for a marble effect.  Bake 60 minutes. Turn off oven and leave the cake in there for another hour.  Remove and cover with plastic wrap then refrigerate 8 hours. Top with remaining preserves (you’ll need to heat again so it is easily spreadable) then decorate with fresh raspberries.

Meatball Burgers

1 Cup Parmesan cheese, shredded and divided
½ Cup Japanese panko bread crumbs
¼ Cup 2% milk
1 Egg beaten
2 Tablespoons minced fresh parsley
1 Garlic clove, minced
½ Teaspoon pepper
¼ Teaspoon salt
1 Pound lean ground beef (90% lean)
1 Pound of ground pork
1 Tablespoon canola oil
Dinner rolls

Combine all ingredients, reserving 1/2 cup cheese and the oil.  Roll into meatballs and put in large fry pan. Heat the oil then brown meatballs in batches and drain. Place meatballs in sauce pan, cover with your favorite marinara sauce.  Heat on medium temperature for 15-20 minutes and serve on rolls. You can sprinkle with reserved cheese.

Stovetop Shepherd’s Pie

1 box stovetop stuffing, chicken flavor
1 lb hamburger
1 chopped onion
1/2 cup your favorite BBQ sauce
2 cups of frozen mixed veggies
11/2 cup shredded cheddar

Cook stuffing per instructions on the box. Cook meat and onion together till meat is no longer pink and drain then put meat mixture in casserole dish. Stir in BBQ sauce. Top with frozen mixed veggies (thawed) then layer of 1 1/2 cups shredded cheddar.  Top with stuffing. Bake at 425 for 15 minutes.

Caramelized Onion Dip

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato Chips for serving

Heat oil in heavy medium saucepan over medium-low heat then add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool. Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.