EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

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.

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.

PUMPKIN SPICE LATTES

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin
1/4 t. vanilla
1/4 t. maple syrup
1/8 t. pumpkin spice

Stir all together on stovetop.

Add 1/4 cup coffee or espresso.

LOW CARB ZUCCHINI CASSEROLE

 

LOW CARB ZUCCHINI CASSEROLE*

From Kristin Troyer

2 medium zucchini, quartered and chopped (about 4 cups)

2 T. butter, cut into small pieces

3 large eggs

1/4 cup heavy cream

1/4 cup chopped onion

1/2 t. salt

1/2 t. pepper

1  1/2 cups shredded cheddar, divided

1/4 cup grated Parmesan cheese

1/4 cup finely crushed pork rinds or parmesan crisps

Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.

Bring a large pot of lightly salted water to boil.

Add the zucchini and cook until just tender, about 4 minutes.

Drain well in a colander.

Spread the zucchini in the dish and dot with pieces of butter.

In a large bowl, whisk together the eggs and cream. 

Stir in onions, salt, pepper and half the cheddar cheese.

Pour mixture over zucchini.

Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.

Bake 35 minutes until bubbly and nicely browned.

Sprinkle with chopped basil, if desired.

*from the blog "All Day I Dream About Food"

DEER HUNTER'S SPECIAL BREAKFAST

DEER HUNTER'S SPECIAL BREAKFAST

From Kristin Troyer

1 bag frozen southern style hash browns

1 lb. breakfast sausage

10-12 eggs, stirred ready to scramble 

salt, pepper to taste

Cook hash browns according to package directions. Note: I usually cook them in a large electric skillet with some vegetable oil.

Meanwhile, brown and crumble sausage in a separate pan.

Once hash browns and sausage are cooked, combine the two in the skillet. 

Pour in scrambled eggs and continue cooking until eggs are cooked through.

Add salt, pepper to taste.

Serve in a bowl with cheddar cheese on top or use as filling in a burrito.

(called "Deer Hunter's" because it's something hunters could eat while hunting - makes a LOT of food)

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

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.

SAVORY ROASTED SWEET POTATOES

SAVORY ROASTED SWEET POTATOES

From Kristin Troyer

2 large sweet potatoes

1 T. olive oil

1 t. paprika

1 t. thyme

1/2 t. parsley

1/4 t. salt or seasoned salt

Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder. 

Preheat oven to 450. 

Spray baking sheet with non-stick cooking spray (or just use foil on pan).

Dice sweet potatoes into bite-sized pieces. 

Add potatoes to mixing bowl and toss with oil until coated. 

Add in seasonings and toss again.

Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

PUMPKIN PIE

PUMPKIN PIE

From Judi Troyer

1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

2 frozen pie crusts 9"

Preheat oven to 425.  

Beat eggs slightly with hand beater; beat in remaining ingredients. 

Place pie shells on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Pour mixture in pie shells.

Bake 15 minutes.

Then reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching it near the end of the cooking time and checking it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.

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.

 

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE

From Sonya Troyer (from Sonya's mom, Linda McKenzie)

2 boxes vanilla pudding
1  12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)

Mix pudding according to directions on package.  Add Cool Whip; fold in thoroughly.

Put a layer of graham crackers in the bottom of a casserole dish.

Add half of the pudding mixture.

Make another layer of graham crackers and add the rest of the pudding mixture.

Add one more layer of graham crackers.

Cool cake in fridge for two hours.

Heat frosting in microwave for one minute.  Make sure all foil is removed from container if using the original container to heat frosting. 

Take cake out of fridge and pour frosting over the top graham cracker layer. 

Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.

4TH OF JULY CAKE

4TH OF JULY FLAG CAKE

Submitted by Judi

We had fun making this cake on July 4 with our family.  We cut the recipe from a magazine and the contributors are Kraft and Sara Lee.

1-2 lb. strawberries

1 pound cake (Sara Lee or other), cut in slices

1-2 pints blueberries

1 16-oz. heavy cream, whipped; or 1 12-oz. tub Cool Whip, thawed.

Slice all strawberries in half. Set aside 1 cup for decorating later. Also, set aside 50 blueberries for decoration.

Line bottom of pyrex with pound cake slices. 

Next, add a layer of sliced strawberries onto cake slices. 

Next, add a layer of blueberries, about 1 cup.  

Then, add all the whipped cream to cover.

Decorate cake by making an American flag design with the set aside blueberries and strawberries - a square of blueberries upper left corner (for the states) and alternating rows of strawberries for the stripes of the flag.

Refrigerate until ready to serve. 

Serves 15.

Tip: Melt strawberry jelly or use strawberry pie filling for presentation - to drizzle on individual serving plate, if desired. Another option: use blueberry syrup drizzle for presentation on individual serving plate beside cake. 

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

CHRISTMAS TOFFEE (CHOCOLATE SALTINE TOFFEE)

CHRISTMAS TOFFEE (CHOCOLATE SALTINE TOFFEE)

From Allie Troyer

saltine crackers (enough to line your jelly roll pan)
2 sticks butter, cubed
1 cup brown sugar, packed
2 cups chocolate chips
1/2 - 1 cup mini M&M's or chopped nuts

Preheat oven to 325 degrees.

Line a large jelly roll pan or cookie sheet with aluminum foil.  Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and brown sugar in a medium-sized pot over low or medium-low heat.  Stir until the butter is melted.  Once the butter has melted, bring to a boil for 3 minutes.  Stir constantly.

Once it's nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers.  Spread mixture with a knife...however it doesn't have to be perfect.  Try to move fast during this part so the toffee doesn't harden.

Place pan in the oven and bake for 7-9 minutes.  The mixture will spread evenly over the crackers as it bakes.

Remove pan from the oven and allow to cool slightly.  

Melt the chocolate and then pour over the top with a spatula.

Sprinkle M&M's or nuts on top and then place in the freezer for 15 minutes.

Once the chocolate has hardened, break or cut pieces off the foil and store in a container.*

*Allie's note: The toffee will stay fresh for 1-2 weeks. 

SPAGHETTI PIE CASSEROLE

SPAGHETTI PIE CASSEROLE

From Lucy Reid

This makes two 9x13 casseroles - you can half the recipe for a family of 4-6.

1 (16 oz.) pkg. spaghetti, cooked
2 eggs, slightly beaten
1/2 cup Parmesan cheese
2 lbs. ground beef
1 small onion, chopped
2 garlic cloves, minced (or garlic salt)
2 jars spaghetti sauce
1/2 t. salt
1/4 t. pepper
8 oz. reduced fat cream cheese
2 cups (8 oz.) reduced-fat sour cream
3-5 green onions, chopped (optional)

Cook spaghetti according to package directions; drain. (Always save some of the pasta water for using in any recipe--in case the dish seems dry. You can add a spoonful or so, if needed.)

Mix beaten eggs and Parmesan cheese with spaghetti.

Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes, or until the beef is no longer pink, breaking up the beef into crumbles; drain.

Stir in the spaghetti sauce, salt and pepper - bring to a boil. Reduce heat; simmer, uncovered for 20 minutes, stirring occasionally.

In a small bowl mix cream cheese and sour cream until blended - stir in green onions.

In two greased 9x13 baking dishes, layer the spaghetti, cream cheese mixture and meat mixture.

Bake, covered, at 350 degrees for 25 minutes.

Uncover - bake 5-10 minutes longer, or until cheese is bubbly.