Recipe Archives

We will post all of the recipe archives here.

July/August 2008

Starlit Summer Smoothie

Ingredients

• 12 red seedless grapes
• 1/2 cup milk
• 1 (6 ounce) container peach yogurt
• 2 tablespoons white sugar
• 2 teaspoons vanilla extract
• 1 cup ice

Directions

In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice. Blend until smooth.
PREP TIME: 10 Min
READY IN: 10 Min

May/June 2008

Bacon Jack Chicken Sandwich

Ingredients

• 8 slices bacon
• 4 skinless, boneless chicken breast halves
• 2 teaspoons poultry seasoning
• 4 slices pepper jack cheese
• 4 hamburger buns split
• 4 leaves of lettuce
• 4 slices tomato
• 1/2 cup thinly sliced onions
• 12 slices dill pickle

Directions

Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepper jack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

March/April 2008

Chili Cheese Snacks

Ingredients

• 2 tablespoons butter or margarine
• 1 clove garlic, chopped
• 1/3 cup honey
• 1 tablespoon lemon juice
• 4 skinless, boneless chicken breast halves

Directions

Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

January/February 2008

Chili Cheese Snacks

Ingredients

• 2 (3 ounce) packages cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1/4 cup chopped green chiles
• 1/4 cup chopped ripe olives, drained
• 2 teaspoons dried minced onion
• 1/4 teaspoon hot pepper sauce
• 2 (8 ounce) cans refrigerated
  crescent rolls

Directions

In a small mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, olives, onion and hot pepper sauce. Separate each tube of crescent dough into four rectangles; press perforations to seal. Spread cheese mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 10 slices; place on greased baking sheets. Bake at 400° F for 8-10 minutes or until golden brown.

November/December 2007

Christmas Banana Bread

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups mashed ripe bananas
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped maraschino
  cherries

Directions

In a large mixing bowl, cream butter and
sugar. Add eggs, one at a time, beating well after
each addition. Combine the flour, baking soda and
salt; gradually add to creamed mixture. Beat in the
bananas just until combined. Stir in the walnuts,
chocolate chips and cherries. Pour into a greased
9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F
for 70-80 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack.

October 2007

Rocky Road Caramel Apples

Ingredients

• 6 Granny Smith apples
• 6 wooden sticks
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 1/2 cups chopped pecans, toasted
• 1 cup semi-sweet chocolate chips

Directions

Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Combine the miniature marshmallows and pecans on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.

September 2007

Spicy BBQ Chicken

Ingredients

• 2 tablespoons vegetable oil

• 1/4 cup onion, finely chopped

• 1 clove garlic, minced

• 3/4 cup ketchup

• 1/3 cup vinegar

• 1 tablespoon Worcestershire sauce

• 2 teaspoons brown sugar

• 1 teaspoon dry mustard

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 (5 ounce) bottle hot pepper sauce

• 1 (3 pound) chicken, cut into pieces

Directions

Heat the oil in a skillet over medium heat & cook the onion & garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper & hot sauce. Bring to a boil. Reduce heat to low & simmer 10 minutes, stirring occasionally. Remove from heat & set aside. Preheat grill for high heat. Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce & cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.

August 2007

No Bake Double Good Dessert

Ingredients

• 20 chocolate sandwich cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners’ sugar
• 3/4 cup peanut butter
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

Press crushed cookies into the bottom of a 9x13 inch pan, reserving a few for decoration. In a medium bowl, beat together the cream cheese and confectioners’ sugar. Stir in the peanut butter until well blended, then fold in the whipped topping. Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top, and freeze for 1 to 2 hours. Thaw 10 to 15 minutes before cutting and serving.

July 2007

Honey Grilled Chicken

Ingredients

• 2 tablespoons butter or margarine
• 1 clove garlic, chopped
• 1/3 cup honey
• 1 tablespoon lemon juice
• 4 skinless, boneless chicken breast halves

Directions

Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

June 2007

French Egg & Bacon Sandwich for Father’s Day

Ingredients

• 2 eggs, beaten
• 4 slices bread
• 4 slices bacon
• 2 eggs
• 1/2 cup maple syrup

Directions

Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs. Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast.

Following that by pouring on the syrup. Enjoy!

May 2007

Mother’s Day Pie

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3 eggs
• 1 (12 fluid ounce) can evaporated milk
• 1 cup shredded coconut

Directions

Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour a 9 inch pie plate. In a medium bowl, mix together sugar, flour, and salt. Stir in melted butter or margarine and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into pie plate. Bake in preheated oven for 35 to 40 minutes. Chill before serving.

April 2007

Strawberry Dream Cake II

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3 ounce) package strawberry flavored gelatin mix
• 1 cup mashed fresh strawberries
• 1 cup vegetable oil, 1/2 cup milk,
• 4 eggs
• 1 cup flaked coconut
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1/2 cup butter room temperature
• 3 1/2 cups confectioners’ sugar
• 3/4 cup fresh strawberries
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Divide the batter among the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners’ sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

March 2007

Pistachio Pineapple Mallow Dessert

Ingredients

• 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding & Pie Filling
• 1 can (20 oz.) crushed pineapple in juice, un-drained
• 1/2 cup PLANTERS Walnut Pieces
• 3-1/4 cups JET-PUFFED Miniature Marshmallows, divided
• 2 tubs (8 oz. each) COOL WHIP Whipped Topping, thawed
• 3 maraschino cherries with stems

Directions

Stir dry pudding mix, pineapple with juice, walnuts and 1 cup of the marshmallows in large bowl until well blended. Gently stir in 1 tub of the whipped topping. Empty remaining tub of whipped topping into separate medium bowl. Add 2 cups of the marshmallows; mix lightly. Spoon half of the pudding mixture into large serving bowl; cover with layer of half of the marshmallow mixture. Repeat both layers. Top with remaining 1-1/4 cups marshmallows and the cherries. Refrigerate at least 1 hour before serving. Store leftover dessert in refrigerator.

February 2007

Easy Decadent Truffles

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners’ sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla

Directions

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

January 2007

Parmesan Chicken

Ingredients

• 4 (4 ounce) boneless, skinless chicken breast halves,
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1 egg
• 1 tablespoon butter or margarine
• 1 tablespoon vegetable oil

Directions

Flatten chicken to 1/4in thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 305 minutes on each side or until juices run clear.

December 2006

Sparkling Holiday Jam

Ingredients

• 2 1/2 quarts strawberries, coarsely chopped
• 1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
• 2 (2 ounce) packages powdered fruit pectin
• 1 teaspoon margarine
• 5 pounds white sugar

Directions

Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam. In a large saucepan, combine strawberries, cran- berries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat. Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

November 2006

Thanksgiving Dressing

Ingredients

• 1 pound whole wheat bread, cubed
• 1 pound mushrooms, sliced
• 1 large onion, sliced 1 head celery, sliced,
• 5 - 10 cloves garlic, minced
• 1 tablespoon dried sage 2 teaspoons dried thyme black pepper
• 1/2 cup white wine, veggie broth or broth made from chicken flavor veggie broth mix
• 1 equivalent of non fat egg stuff , or not if you are vegan salt if you need it

Directions

Sautee all the veggies in white wine, I do it in batches, too much for my biggest pan. Add herbs to the sautéing veggies. Cook until veggies are tender but not limp and mushies have let go of their juice. Mix veggies with bread cubes. Add egg and enough broth to make it all quite moist but not soupy, you know, just right. Bake covered about 30 minutes, uncover and bake 15 minutes more. Serve with mushroom gravy.

October 2006

Halloween Cookies

Ingredients

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

Sift flour with soda and salt. In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. Fold in flour mixture until just blended. Shape into rolls about 3 inches in diameter. Wrap in wax paper and chill in refrigerator overnight or until firm. Slice rolls 1/8” thick. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair. Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes.

September 2006

Best Ever Pasta Salad

Ingredients

• 1 (16 ounce) package dry penne pasta
• 2 large cucumbers, peeled and cubed
• 2 roma (plum) tomatoes, chopped
• 2 cups mayonnaise
• 1 (8 ounce) container sour cream
• 3 tablespoons dried dill weed
• 2 tablespoons lemon pepper

Directions

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, cucumbers, tomatoes, mayonnaise, sour cream, dill weed and lemon pepper. Serve as is or chill for 45 minutes.

August 2006

Honey Lime Mesquite Chicken

Ingredients

• 1 (1.06 ounce) package McCormick® Grill Mates® Mesquite Marinade
• 1 lime, juiced
• 1/4 cup vegetable oil
• 1 tablespoon honey
• 2 pounds bone-in chicken parts

Directions

Combine Mesquite Marinade with lime juice, oil and honey in a self-closing plastic bag or shallow dish. Add chicken, turning to coat all sides. Refrigerate 30 minutes or longer for extra flavor. Lightly grease grill rack. Remove chicken from marinade. Discard remaining marinade. Grill chicken until done, turning occasionally.

July 2006

Firecracker Burgers

Ingredients

• 1 pound ground beef
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon beef bouillon granules
• 4 slices Monterey Jack cheese

Directions

Preheat grill for high heat. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

June 2006

Angel Hair Pasta Salad

Ingredients

• 2 (8 ounce) packages angel hair pasta
• 1/2 pound cooked bay shrimp
• 3/4 cup chopped green onions
• 1 1/2 cups ranch-style salad dressing

Directions

Cook the pasta according to package directions; drain and rinse under cold water. Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).

May 2006

Hot Mexican Spinach Dip

Ingredients

• 1 (16 ounce) jar salsa
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups shredded Monterey Jack cheese
• 1 (8 ounce) package cream cheese, diced and softened
• 1 cup evaporated milk
• 1 (2.25 ounce) can chopped black olives, drained
• 1 tablespoon red wine vinegar salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

April 2006

Honey Glazed Ham

Ingredients

• 5 pounds ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup 2 cups honey
• 2/3 cup butter

Directions

Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

March 2006

Chocolate Mint Dessert Brownies

Ingredients

• 1 cup white sugar
• 1/2 cup butter, softened
• 4 eggs
• 1 1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 2 cups confectioners’ sugar
• 1/2 cup butter, softened
• 2 tablespoons creme de menthe liqueur
• 6 tablespoons butter
• 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees . Grease 9x13 inch baking dish. In large bowl, cream together 1 c sugar & 1/2 c of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in oven. Cool completely in the pan. In a small bowl, beat the confectioners’ sugar, 1/2 c butter & creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set. In a small bowl over simmering water, melt the remaining 6 tblspoons of butter & the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, & chill for at least 1 hour before cutting into squares.

February 2006

Berry Valentine Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 1 (16 ounce) package frozen strawberries, thawed and drained
• 3 (7 ounce) cans whipped cream
• 1 (16.5 ounce) can pitted dark sweet cherries
• 1 (15 ounce) can blueberries
• 2 graham crackers, crushed

Directions

On bottom of pie crust, spread strawberries evenly; cover with whipped cream. Spread cherries on whipped cream and cover cherries with whipped cream layer. Spread blueberries on top of whipped cream and cover with last layer of whipped cream. Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.

January 2006

Strawberry Trifle

Ingredients

• 1 (5 ounce) package instant vanilla pudding mix
• 3 cups cold milk
• 1 (9 inch) angel food cake, cut in cubes
• 4 bananas, sliced
• 1 (16 ounce) package frozen strawberries, thawed
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.

Cover and chill in refrigerator 4 hours before serving.

December 2005

Chocolate Covered Caramels

Ingredients

• 1 cup butter
• 2 1/4 cups brown sugar
• 1 cup light corn syrup
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 pound milk chocolate
• 1 tablespoon butter

Grease an 8 x 8 inch square pan.

In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup & milk. Stirring constantly, heat to 242 to 248 degrees F or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat & stir in vanilla extract. Pour into prepared pan.

When caramel has cooled & set, cut into 1 inch squares. Chill in refrigerator until firm. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Dip caramel squares in chocolate & place on wax paper to cool.

November 2005 Recipe

Pumpkin Cheesecake

Ingredients

• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/4 teaspoon salt
• 2 prepared 8 inch pastry shells

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

October 2005 Recipe

Libby's® Pumpkin Cranberry Bread

Ingredients

• 3 cups all-purpose flour
• 5 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can LIBBY's® 100% Pure Pumpkin
• 4 eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 1 cup fresh or frozen cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

September 2005 Recipe

Southern Grilled Barbecued Ribs

Ingredients

• 4 lbs baby back pork ribs
• 2/3 cup water
• 1/3 cup red wine vinegar
• 1 cup ketchup
• 1 cup water
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 4 tablespoons butter
• 1/2 cup packed brown sugar
• 1 teaspoon hot pepper sauce
• 1/8 teaspoon salt
• 2 cups sifted all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water & red wine vinegar into a bowl, & stir. Pour diluted vinegar over ribs & cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.

In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, & salt; bring to a boil. Reduce heat to low, cover, & simmer barbeque sauce for 1 hour, Preheat grill for medium heat, Lightly oil preheated grill.

Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

August 2005 Recipe

Grandma’s Gingersnap Cookies

Ingredients

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt, 3/4 cup shortening
• 1 cup white sugar, 1 egg,
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

Directions

Preheat oven to 350 degrees F. Mix & sift the first 5 ingredients. Sift a second time & place the mixture back into the sifter. Beat the shortening until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg & the molasses. Sift into this about 1/3 of the flour mixture, stirring & blending well. Repeat until all is added. Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar. Place 2 inches apart on a ungreased baking sheet. Bake 10 minutes until the tops are rounded & slightly cracked. Cool on a wire rack. Store in an air tight container

July Recipe

Pineapple Bacon Burgers

Ingredients

• 2 pounds lean ground beef
• 1/2 cup prepared barbecue sauce
• 1 (8 ounce) can sliced pineapple
• 8 slices bacon

Directions

Prepare grill for indirect cooking.  In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.  Shape mixture into 4 large patties. Place a slice of pineapple on top of each.  Crisscross 2 bacon strips around each burger, and secure with toothpicks.

Brush oil on grate.

Place burgers on grill over medium low heat.
Cook, covered, until the burger is cooked through.
Turn often to avoid burning the bacon.
June Recipe
Cranberry Salad III
Ingredients
2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce 1
(20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans, 1 tablespoon mayonnaise
Directions
Drain crushed pineapple & save 1/4 cup of the juice.
Dissolve gelatin in 2 cups of hot water.
Stir in cranberries & crushed pineapple. Pour 1/2 of the mixture in a bowl & leave at room temperature, set the other 1/2 in the refrigerator until firm.

In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice & chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

May Recipe

Brownies TO Die For

Ingredients

• 1 (19.8 ounce) package brownie mix
• 1 cup sour cream
• 1 (16 ounce) container coconut pecan frosting
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x9 inch baking pan,
Mix the brownie mix according to box directions, omitting 1/2 of the oil asked for.
Stir in the sour cream & coconut pecan frosting.
Spread evenly into the prepared pan,
Bake for 20 - 30 min. in preheated oven, or until done.

About 5 minutes before brownies are done, remove from oven, & sprinkle chocolate chips over the top along w/ chopped pecans.

Place back in the oven for 5 min.

Remove pan from oven, & use a spatula to spread the melted chocolate chips over the top to frost the brownies.
April Recipe
Marshmallow Cookies

Ingredients
1 3/4 C Cake Flower, 1/2 t of saalt, 1/2 C of cocoa,
1/2 t of baking soda, 1/2 C Shortening, 1 C Sugar,
1 egg, 1 t of vanilla, 1/4 C Milk, 1/2 C Pecans,
18 marshmallows, cut in half
Directions
Sift together flour, salt, soda, cocoa.
Cream Shortening, sugar and add egg, vanilla and milk beating well. Add dryingredients and mix. Drop by teaspooon onto greased cookie sheet, bake at 350 for 5 min.
Remove from oven and press marshmallow half , cut side down on top of each cookie.
Bake 2 min. longer, cool, makes 3 doz.

March Recipe

ST. PATRICK ST. PATRICK'S DAY IRISH BREAD

Ingredients

• 3 c. reg. flour, 3 tsp. baking powder, 1/2 tsp. salt
• 3/4 c. sugar
• 2 eggs, 1/2 c. butter, 1 c. milk
• 1 c. dark raisins, 1 c. light raisins
• Caraway seeds (optional)

Directions

Cream butter and sugar, then add beaten eggs, milk, and sifted dry ingredients and beat well. Fold in raisins and caraway seeds. Sprinkle top with sugar. Bake in loaf pan 40 to 60 minutes at 350 degrees.

February Recipe

VALENTINE SUGAR COOKIES

Ingredients

• 1 cup Butter or margarine -- softened,
• 1 1/2  cups sugar -- confectioner's,
• 1 Egg -- lightly beaten,
• 1 teaspoon Vanilla extract,
• 1 teaspoon Almond extract
• 2 1/2  cups Flour -- all purpose Red decorators sugar ( opt.)

Directions

In a mixing bowl, cream butter and sugar. Add egg and extracts. Stir in flour; mix well. Chill for several hours.
On a lightly floured surface, roll dough to 1/4 inch thickness; cut with a 2 1/2 or 3 inch heart shaped cookie cutter.,
Place on ungreased baking sheets; sprinkle with red sugar, if desired. Bake at 375F for 8 to 10 minutes or until lightly browned.

January Recipe
Chile Con Queso Mini-Bites

Ingredients
1/2 c  Chopped Tomato
     1/4 c  Minced Green Onions
       1 cl Garlic Minced
       4    Eggs Beaten
     1/2 c  (2 Oz.) Shredded Cheddar
     1/2 c  (2 Oz.) Monterey Jack
            Cheese With Jalapeno Pepper
       1 ts Chili Powder
     1/2 ts Cumin, 1/8 t. Red Pepper
       1 cn (4 Oz.) Chopped Green
            Chiles Rinsed & Drained
            Whole Green Chiles Sliced

Directions
Coat A Nonstick Skillet With Cooking Spray;
Place Over Medium-High Heat Until Hot. 
Add Tomato, Green Onions & Garlic.
Saute Unti Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles.  Stir Well.

Spoon 1  T. Mixture Into Minature Muffin Pans Coated With Cooking Spray.
Bake  At 425 For 8 To 10 Min. OR Until Centers Are Set.  Remove >From Oven;
   Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans.
   Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2.  Chol. 40.)

December Recipe
Apple Butter Pumpkin Pie

Ingredients
1 cup canned pumpkin puree, 1 cup apple butter, 1/4 cup dark brown sugar, 1/2 teaspoon ground cinnamon,1/2 teaspoon ground nutmeg,1/4 teaspoon salt,3 eggs, beaten,1 cup evaporated milk
1 (9 inch) unbaked deep dish pie crust
Directions
Preheat oven to 350 degrees F (175 degrees C), In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk.

Pour into prepared pie shell.,Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean.

Sprinkle streusel topping over the pie, and bake for an additional 15 minutes .

November Recipe
Apple and Onion Dressing

Ingredients
7 cups soft bread cubes, 1 cup raisins,
3/4 cup butter, 1 cup chopped onion,
1 cup chopped celery, 1 clove garlic,
minced 3 cups chopped Granny Smith apple,
1/4 cup chopped fresh parsley, 
1 1/2 teaspoons salt, 1/4 teaspoon paprika
Directions
Preheat oven to 350 degrees F (175 degrees C).

Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes.
Stir the sauteed onions into the bread cube mixture.
Add the diced apples, parsley, salt and paprika and stir carefully.

Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes.
If you are baking the dressing with meat, cook it until the meat is completely done all the way through.

October Recipe
Edible Spiders


Ingredients
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mein noodles
1 (12 ounce) package mini candy-coated chocolate pieces
Directions

1. In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside.
2. Line a cookie sheet with wax paper. Stick 4 chow mein noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.
 
September Recipe
Barbecued Pork Chops


Ingredients
8 lean pork chops ,1 /2 cup ketchup
1 teaspoon salt ,1 teaspoon celery seed
1/2 teaspoon ground nutmeg
1/3 cup distilled white vinegar
1 cup water ,1 bay leaf
Directions

Preheat oven to 325 degrees F (165 degrees C). In a skillet, heat a small amount of oil and brown both sides of the pork chops. In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops. Bake in oven for 90 minutes. Turn chops once during baking.

August Recipe
Surprise Burgers


Ingredients
1 pound lean ground beef
4 pineapple rings
1/2 cup ketchup
1/2 cup brown sugar
1 tablespoon prepared yellow mustard
Directions

1 Preheat a grill for high heat.

2 Divide the ground beef into four portions, and form patties around pineapple rings so that none of the pineapple is showing. In a small saucepan, mix together the ketchup, brown sugar, and mustard. Heat until sugar is dissolved. Set aside.

3 Place burgers on the grill, and cook for about 5 minutes per side, or until well done. Spoon some of the brown sugar sauce over the burgers before serving.
July Recipe
Fired Up Southwest Fajitas
(Makes 8 Servings)


Ingredients
1 pkg McCormick® Grill Mates® Southwest Marinade, 1/4 cup olive oil, 1 lime, juiced, 2 tablespoons water, 1.5 pounds flank steak, 1 bell pepper cut in strips, 1 onion cut in strips, 1pkg burrito-style flour tortillas salsa (optional), sour cream (optional), shredded cheese (optional)
Directions

1  Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper & onion strips to marinade. Close bag. Turn bag to coat meat & vegetables. Refrigerate 30 minutes or longer for extra flavor.
2  Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Discard any leftover marinade.
3  Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla.

June Recipe
Cinnamon Apple Fruit Stix


Ingredients
24 oz Jar MOTTS Cinnamon Apple Sauce
2 ts Cinnamon
1/2 ts Food coloring, if desired
Directions

Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with tape. In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic wrap. Roll up jelly roll fashion. 8 snacks.

May Recipe
Maple Chicken


Ingredients
1 tablespoon vegetable oil, plus additional for the pan
1 1/2 pounds boneless, skinless chicken breast
Freshly ground black pepper to taste
About 1/2 cup maple syrup, at room temperature

Directions

Preheat broiler. Line broiler pan with aluminum foil; lightly coat with oil.
Lightly rub both sides of chicken with oil.
Press pepper into both sides of chicken.
Broil chicken for 5 minutes.
Carefully remove pan from broiler.
Brush chicken generously with some of the maple syrup.
Broil, turning often and basting with remaining maple syrup, until the chicken is cooked through, about 5 more minutes.

April Recipe
ITALIAN EASTER BREAD


Ingredients
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
Directions

Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves.
Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze.
Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
March Recipe
Clover Leaf Rolls


Ingredients
1 pint scalded milk
2 tbsp butter & 2 tbsp sugar
1.5 tsp salt
1 yeast cake & 1/4 cup water
1 egg white, beaten stiff
6 cups of flour
Directions

Mix the first 4 ingredients and cool to lukewarm
Dissolve yeast cake in the lukewarm water
Mix ingredients. Requires about 3 hours to rise
Put in cupcake tins, 3 little balls in each tin, w/ small amount
of butter between each piece
Allow to rise until double in size, Bake at 350 for 20min

February Recipe

Valentine Berry Parfaits
 

Ingredients
2 1 inch Angle food cake slices, cut into 1 inch cubes
3/4 cup fresh strawberries, sliced
1/4 ounce container vanilla pudding
1/4 cup whipped cream

Directions
In a small mixing bowl, gently fold together vanilla pudding and whiped cream
Using 2 parfait glasses, place 1/4 of the cake cubes in the bottom of each glass
Add 1/4 of the berries and pudding mix
Repeat Process

January Recipe


Lime-Sauced Chicken

This Dish is simple to make and the sauce is wonderful.

Estimated Times:
Preparation Time: 5 mins
Cook Time: 12 mins
Servings: 4

Ingredients:
4(4-6oz.) fresh boneless, skinless chicken breasts,
1 lime juiced,
3/4 cup Apple Flavor LIBBY'S JUICY JUICE Premium 100% Juice,
2 teaspoons cornstarch
1 MAGGI Chicken Bouillon Cube
Directions:
Spray a large skillet with vegetable cooking spray. Heat over medium heat before adding chicken breasts. Cook for 8-10 minutes, or until tender * turning to brown evenly. Remove from the skillet and keep warm.
In a mixing bowl, combine lime juice, apple juice, cornstarch, and bouillon cube. Add to skillet and cook, stirring until thick. Spoon sauce over chick to serve.
 
December Recipe


Spiced Apple Cake
2 Cups White Sugar
2 Cups All Purpose Flour
4 tsp Ground Cinnamon
1 tsp Salt
2 tsp Baking Soda
2 Eggs
1 Cup Vegetable Oil
1/4 Cup Fresh Orange Juice
4 Cups Granny Smith Apples, peeled, cored & finely chopped
1 Cup Walnuts, chopped

Preheat oven to 325 degrees. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3 to 4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined.
Fold in apples and walnuts and pour into prepared cake pan. Bake at 325 degrees for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely. Serve with guava cream cheese topping spread over the top.

Guava Cream Cheese Topping:
1/4 Cup Guava Jam, 1 Tbl Fresh Lime Juice, 5 oz. Cream Cheese, room temperature.
Mash all ingredients in a bowl with a fork until light and fluffy.