OYSTER CRACKER SNACK

OYSTER CRACKER SNACK

From Lucy Reid

1 (12-14 oz.) pkg. oyster crackers

1 pkg. dry Ranch Dressing

1 t. onion salt or powder

1 t. garlic powder

1 t. dill

1 cup vegetable oil

Put all ingredients in a Ziploc bag and shake to combine.

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

CREAMY JALAPENO DIP

CREAMY JALAPENO DIP   (copycat of Chuy's Dip)

From Kristin Troyer

1 cup mayo

1/3 cup sour cream

1/3 cup buttermilk

1/2 t. garlic, minced

4 oz. can green chilies

4 oz. can jalapenos

1/3 cup chopped cilantro

1 pkg. ranch dip mix

Put all ingredients in a food processor or blender.

Blend til smooth.

Serve with tortilla chips.

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

DEVILED EGGS

DEVILED EGGS "PICNIC EGGS" 

From Judi Troyer

6 boiled eggs

salt to taste 

1/2 t. dry mustard

1/4 t. pepper

3 T. mayo

Cut peeled eggs lengthwise into halves. 

Remove yolks from boiled eggs and put them in a small mixing bowl. Use a fork to mash the yolks. 

Add to the yolks - salt, mustard, pepper and mayo and blend together. Add more mayo to get the consistency desired (or Betty Crocker says half n half, or vinegar or salad dressing are other options).

Mix to the consistency desired and fill whites with the yolk mixture. 

Chill a couple of hours and serve.

 

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

BLACK BEAN SALSA

BLACK BEAN SALSA

From Lora Troyer

1 can black beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
2 cups corn, cooked, cooled
1/2 red pepper, finely chopped
1/2 bunch green onions, finely chopped
1/2 bunch cilantro, finely chopped

Combine above ingredients.

Dressing:

1/2 cup balsamic vinegar
1/4 cup olive oil
1 T. sugar

Mix together.

Toss dressing with bean and veggie mix.

Refrigerate.

Serve with blue corn chips or regular tortilla chips.

GREEN CHILES QUICHE

GREEN CHILES QUICHE

From Lyn Sewell

1/2 cup butter
10-11 eggs
1/2 cup flour
1 t. baking powder
8 oz. canned chiles
1 pt. cottage cheese, small curd
1 lb. Monterey Jack cheese, grated

Melt butter, set aside. 

Beat eggs well (or whip with Braun mixer). 

Add flour, cottage cheese, baking powder, and chiles; mix well.

Add melted butter and blend.

Pour into 9 x 13 greased baking dish.

Add grated cheese. Use fork to press cheese into egg mixture.

Bake at 400 for 15 minutes - then turn oven to 350 for 35-40 minutes or until firm.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES

From Kristin Troyer

1/2 cup softened butter

3/4 cup brown sugar

1 t. vanilla

1 (14 oz.) can sweetened condensed milk

2 1/4 cups flour

1/2 cup chocolate chips

12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl.

Roll the dough into walnut-sized balls and place on a parchment-lined cookie sheet.

Freeze for 2 hours.

Melt the rest of the chocolate chips for dipping.  Note: I usually have to add in more than the 12 oz. to cover all the truffles.

DILL CHEESE TOASTIES

DILL CHEESE TOASTIES

From Judi Troyer

Place crisp, saltine crackers, salt side down, on baking sheet.  

Top each cracker with a dill pickle slice.

Top pickle slices with a square of cheddar or American cheese.

Sprinkle with paprika, if desired. May sprinkle garlic salt, pepper or other seasoning, if desired.

Broil cheese-topped crackers 5" below heat, until cheese melts.

Serve at once.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.

PECAN CLUSTERS 1963

PECAN CLUSTERS 1963

From Billie Reid

Put into heavy saucepan:
1/2 cup sugar
1/2 cup evaporated milk
1 T. corn syrup

Stir over medium heat until mixture boils and is bubbly all over the top.

Boil and stir over medium heat 2 minutes more.  Remove from heat.

Stir in 1  6-oz. pkg. (1 cup) chocolate bits until completely melted.  

Stir in 1 cup pecans.

Drop with spoons onto waxed paper.

Chill until set.

Makes 24.

RYE PARTY PUFFS

RYE PARTY PUFFS

From Lucy Reid

PUFFS

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING

2 packages cream cheese, softened (8 oz each)
2 packages (2 1/2 ounce each) thinly sliced diced beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder

In a saucepan over medium heat, bring water and butter to a boil.  Add
flours, parsley, garlic powder and salt all at once; stir until a
smooth ball forms.  Remove from the heat; let stand 5 minutes.  Beat
in eggs, one at a time.  Beat until smooth. Drop batter by rounded
teaspoonfuls 2 inches apart onto greased baking sheets.  Sprinkle with
caraway.

Bake at 400 degrees for 18-20 minutes or until golden.  Remove to wire
racks.  Immediately cut a slit in each puff to allow steam to escape;
cool.  In a mixing bowl, combine the first eight filling ingredients;
mix well.   Split puff; add filling; refrigerate. Makes 4  1/2 dozen.

SALSA RECIPE

SALSA RECIPE

From Rachel Brown 

1 T. Salt

2 T. Accent Seasoning

1 heaping T. chopped garlic

6 T. oil

6 T. white vinegar

Mix above ingredients and heat (don't boil), stirring constantly until dry ingredients dissolve and mixture turns clear.

1 large onion, chopped

fresh jalapenos, chopped (to taste...I put 3 to make it spicy, seeds and all)

1 28 oz. can diced tomatoes

Finely chop onion/jalapenos in food processor; pour in large bowl. 

Add tomatoes to desired consistency. 

Add in oil mixture. 

Stir and refrigerate.

Makes 6 cups of salsa.

Note: I blend mine in the magic bullet so it's not chunky!  :)

CORN FRITTERS

CORN FRITTERS

From Billie Reid

1  1/2 cups flour
2 t. baking powder
1/2 t. salt
1/2 t. dry mustard
1 egg
2/3 cup milk
1  1/2 cups whole kernel corn
1 T. melted fat

Sift flour, measure and sift again with dry ingredients.

Beat egg and combine with milk and drained corn; add dry ingredients and mix well.

Drop from teaspoon into hot deep fat (about 360 F.) and fry until a golden brown (4-5 minutes).

Drain on unglazed paper.

Serve at once with syrup or jelly, if desired.

PICKLE WRAPS

Rob and Sarah Wilson

PICKLE WRAPS

From Sarah Wilson

Rob is Ada Parks' son and Elbern and Marie Myers' grandson.  Sarah's Pickle Wraps are the hit of any family gatherings.

1 pkg. neufchatel cheese (the lower-fat cream cheese)
1 pkg. Buddig beef slices
1 jar dill pickle spears (I try to look for some that aren't too big around or I end up cutting them in half.)

Set toothpicks out ready to grab easily w/messy fingers during wrapping process.

Warm cream cheese until soft and spreadable.  (May repeat as needed if it firms up while working).  Drain pickles and pat dry with a paper towel.  Set aside.  On a cutting board, place 1 slice of beef.  Spread on a thin layer of cheese.  Place one pickle about 2/3 of the way down the slice.  Flip the bottom of the slice up over the pickle and roll it the rest of the way.

Secure roll with toothpicks (I generally use 5 - place one in the middle then 2 on either side), then cut between each toothpick with a sharp knife.

Note: It's messy but yummy.  I often trim off the pointy ends if they look funny.

BUTTERSCOTCH CRUNCHIES 1963

BUTTERSCOTCH CRUNCHIES 1963

From Billie Reid

Melt: 
1 6-oz. pkg. (1 cup) butterscotch bits over hot, not boiling, water

Add:
2 cups Chow Mein Noodles.

Stir until well coated.

Drop by spoonful onto waxed paper.

Chill.

Makes about 2 1/2 dozen.


Options, instead of chow mein noodles, are:

2 cups broken thin pretzel sticks
2 cups corn flakes and 1/2 cup salted peanuts
2 cups crumbled corn chips

BUTTERSCOTCH NUT STICKS 1963

BUTTERSCOTCH NUT STICKS  1963

From Billie Reid  (from Phyllis Hunter, Xenia, Ohio)

1/2 cup butter
2 cups brown sugar
2 eggs
2 cups flour, sifted
2 t. baking powder
1/2 t. salt
1 cup nuts
1 t. vanilla

Melt butter.  Add sugar; blend.

Add beaten eggs, vanilla.

Sift flour, baking powder and salt.  Add to butter mixture.  Mix well.

Add nuts and mix til blended.

Spread in two 8" greased cake pans.  

Bake 30 minutes at 350.

Cut in sticks - cool in pan.