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.

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.

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.

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!

CHOCOLATE CHIP SEA SALT COOKIES

CHOCOLATE CHIP SEA SALT COOKIES

From Niki Reid

Preheat oven to 350.

2 1/4 cups cake flour
1 1/2 cups all-purpose flour
1  1/4 t. baking soda
1  1/2 t. baking powder
1 t. salt
2 1/2 sticks (1  1/4 cups) unsalted butter, softened
1  1/2 cups light brown sugar
3/4 cups granulated sugar
2 large eggs, room temperature
2 t. vanilla extract
12 oz. semisweet chocolate chips
sea salt

Sift flours, baking soda, baking powder and salt into a medium-sized bowl.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.

Add vanilla and eggs, one at a time, mixing well after each addition.

Reduce speed to low, add dry ingredients and mix until just combined.

Drop chocolate chips in and incorporate them by hand.

Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.

Line a baking sheet with parchment paper or a nonstick baking mat.

Roll cookie dough by hand into golf ball sized pieces, arrange on baking sheet.

Sprinkle lightly with coarse sea salt.

Bake until golden brown and to desired level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.

Cool cookies for 10 minutes on baking sheet before removing.

Repeat with remaining dough, or reserve dough in refrigerator for baking remaining batches the next day.

Niki's Note:  I often make all dough into balls and freeze so it's super easy to make when I have a craving or we are entertaining.

BAKED CHIMICHANGAS

BAKED CHIMICHANGAS

From Lucy Reid (from Sharon Sink, BSF leader 2015-16)

Grated Cheese (how much is personal preference)
1 box Rice-a-Roni Spanish Rice, prepared according to directions on box
4-5 pkgs. of flour tortillas (8 inch)

Meat Mixture:
5 lbs. ground chuck (browned with onions, drained)
2 small onions
1 (4 0z.) can green chiles
2 (7 oz.) cans of green chiles salsa
1 t. salt
1 t. cumin
1/4 t. garlic powder
a pinch of sugar or splenda (optional)

Brown ground chuck and onions together; drain grease. Add rest of meat mixture ingredients.

In the middle of tortilla, place about 1/4 cup of meat mixture, 1 T. of rice and 1 T. cheese.

Fold all 4 corners together, turn over, and place in baking dish. Repeat until dish is filled (I use two 9x13 dishes).

Brush tops with melted butter.

Bake at 350 degrees for 30-35 minutes or until heated through and slightly browned on top.

These can be served with salsa, sour cream, black olives, chopped tomatoes, guacamole dip, hot sauce, lettuce, sweet pickle relish, more onions and cheese, etc.

Serve with sides of refried beans, chips and cheese, and salsa.  Enjoy!

CINNASTIX PIZZA STICKS WITH DIPPING SAUCE

CINNASTIX PIZZA STICKS (DOMINO'S COPYCAT) WITH DIPPING SAUCE

From Lucy Reid

3 cups all-purpose flour
2  1/4 t. active dry yeast
2 T. canola oil
1/2 t. salt
1 T. white sugar
1 cup warm water (110 degrees F.)
2 T. unsalted butter, melted
1/2 cup sugar
2 T. cinnamon
4 cups powdered sugar
3 T. milk
2 t. vanilla

To make the dough:
Add the flour, salt, sugar and yeast into a large bowl.

Add in the canola oil and warm water.

Roll the dough out into a 13x6 dough rectangle.  Add to baking sheet that has been lined with foil or sprayed with oil

Brush with melted butter.

Add the cinnamon to the sugar and mix.

Sprinkle half the mixture over the dough.

Bake at 375 degrees for 10-12 minutes, or until browned. 

Remove from oven and immediately sprinkle the remaining cinnamon/sugar mixture. 

Cut into 1 inch strips.


Sweet Dipping Sauce:
Add the powdered sugar, milk and vanilla together and mix.

Microwave for 5 seconds to warm.

Lucy's note:  Sweet Cinnamon Stix (Pizza Sticks) like the ones from Domino's...but better because of real butter and the sweet vanilla dipping sauce!

Makes 24 slices

PEANUT CLUSTERS

PEANUT CLUSTERS

From Ada Myers Parks

1 1/2 lb. white chocolate (or chocolate)
1 12-oz. pkg. real chocolate chips
5 cups dry roasted peanuts

Melt chocolate; remove from heat and stir in nuts. 

Drop by teaspoon onto waxed paper.

MINT CHOCOLATE CHIP COOKIES

MINT CHOCOLATE CHIP COOKIES

OR EMILY'S FAVORITE "GREEN COOKIES"

From Kristin Troyer

1 pouch Betty Crocker sugar cookie mix
1/2 cup softened butter
1/4-1/2 t. mint extract
6-8 drops green food coloring
1 egg
1 cup Andes creme de menthe baking chips
1 cup semisweet chocolate chunks

Preheat oven to 350.

In large bowl mix butter, egg, cookie mix, mint extract, and food coloring.

Stir in baking chips and chocolate chunks.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set.

Cool 3 minutes and remove to cooling rack. 

Store cooled cookies tightly covered at room temperature.

NO BAKE CRACKER BARS (COOKIES)

NO BAKE CRACKER BARS (COOKIES)

From Billie Reid

Club Crackers
1 stick butter
1 1/2 cup graham cracker crumbs
1 cup brown sugar
1/2 cup milk
1 t. vanilla
1 1/2 cup chocolate chips

3 T. peanut butter

Place one layer of club crackers in bottom of 9 x 13" pan.

In saucepan or microwave, heat the stick of butter, graham cracker crumbs, brown sugar, and milk.  Boil 5 minutes.

Remove from heat; add vanilla. Cool slightly.

Pour mixture over crackers in pan.  

Place another layer of club crackers over the mixture.

Melt together chocolate chips and peanut butter.

While hot, spread over top of crackers.

Let cool. Cut into squares.

BUCKEYE DELIGHTS

BUCKEYE DELIGHTS

From Lucy Reid

Preheat oven to 350.

Cookie Base 
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 T. butter, softened
1 t. vanilla
1/4 t. salt

Topping
1/2 cup whipping cream
1 cup plus 2 T. semisweet chocolate chips
1 T. peanut butter

Cookie Base:

Line 36 mini muffin cups with mini foil candy cups (about 1 1/4").

In large bowl, stir cookie base ingredients until dough forms.

Press about 1 tablespoon dough into each foil cup.

Bake 8-9 minutes, or until puffy and set.

Cool completely, about 30 minutes.

Remove from pan.

Filling:

In small bowl, mix filling ingredients until well blended.

Press about 1 teaspoon mixture on top of each cooled cookie.

Topping:

In 1 qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

Stir in 1 cup of the chocolate chips.

Refrigerate about 30 minutes, or until cooled.

Spread about 2 teaspoons chocolate mixture over each cookie cup.

Drizzle:

Place remaining 2 T. chocolate chips and 1 T. peanut butter in resealable food-storage bag; seal bag.

Microwave on high 30-60 seconds, or until softened; knead to mix.

Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

Refrigerate about 30 minutes or until set.  Store in covered container in refrigerator.

CONGO SQUARES

CONGO SQUARES

From Lyn Sewell

1 1/2 sticks butter
1 lb. dark brown sugar
3 large eggs
2  3/4 cup flour
2 1/2 t. baking powder
1 6 oz. pkg chocolate morsels
1/2 cup chopped pecans, optional

Melt butter; cool.

Mix butter with brown sugar.

Add eggs to butter mixture.

Add dry ingredients to mixture; blend.

Add chocolate chips and nuts (optional).

Spread in greased cookie sheet (11 x 17 x 1)

Bake at 350 for 15 minutes.

Cut immediately into squares.

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.

SNOW ICE CREAM

SNOW ICE CREAM

From Judi Troyer (Eldona Conklin)

2 eggs
honey, to taste
1 t. vanilla
1 cup milk

Mix above in blender.

Fill "dutch oven" sized pan with snow.  Add the ingredients in the blender.

Serve immediately - enjoy!  

Just saw this variation on facebook.

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.

RUNNER'S OATMEAL

RUNNER'S  OATMEAL

From Rachel Brown

1 cup milk (I use vanilla almond milk)
1 cup water
1 1/2 bananas
1 cup old fashioned oats
2 T. milled flax seed
2 T. natural peanut butter

In medium saucepan, combine milk, water, and bananas.  Bring to boil.

Add oats and flax seed. 

Stir until desired consistency.

Remove from heat. 

Add peanut butter.  

Serve.

GLORIFIED BROWNIES

GLORIFIED BROWNIES

From Billie Reid

Use a Brownie mix and bake per instructions.  Be careful to underbake.  

Remove from oven about 2 minutes before done and sprinkle with miniature marshmallows to cover.  

Return to oven for 1 -2 minutes until marshmallows are softened.  

Let cool and frost with chocolate frosting.