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Cherry Dump Cake

Recipe From: Robin Irene Sanford Belhumeur

Prep time:5 minutes

Cook time:50-60 minutes

Ingredients

  • 2 Cans Cherry Pie Filling
  • 1 Pkg Yellow Cake Mix
  • 1 Cup Quick-Cooking Oats
  • 1/2 Cup Firmly Packed Brown Sugar
  • 3/4 Cup Melted Butter
  • 1 Cup Chopped Pecans (Optional)
  • Vanilla Ice Cream (Optional)

Directions

  1. Preheat oven on to 350°F.  Grease 13×9 inch glass pan.
  2. Dump cherry pie filling in pan and spread out evenly.
  3. In seperate bowl mix cake mix, oats, brown sugar, and optional pecans.
  4. Sprinkle mixture over filling evenly.
  5. Pour butter over crumble mixture, moisten as much as possible
  6. Bake for 50 to 60 minutes or until golden.
  7. Serve warm with optional vanilla ice cream.
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SouthWest Potato Soup

Prep time:10 minutes

Cook time:15-20 minutes

Ingredients

  • 10 Slices of Bacon
  • 3 Medium Bakers Potatoes Washed and Cubed (3 Cups)
  • 4 Stalks of Celery Chopped
  • 1 Large Onion Chopped
  • 3 Cups of Milk
  • 10 ¾ oz Can of Cream of Chicken Soup
  • 8 oz Pepper Jack Cheese Cubed
  • 10 oz Bag Corn Thawed

Directions

  1. Cook bacon in large skillet.
  2. Pull out bacon and leave the drippings.
  3. Add potatoes, celery, and onion to pan.  Cook for 2 minutes.  Vegetables will still be firm.
  4. Mix in milk and soup.  Bring to boil then simmer for 8 minutes.
  5. Add cheese, corn and bacon.  Stir until cheese is melted.
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Chicken Parmesan

Ingredients

  • 3-4 Large Eggs, White’s Only
  • 2 Cups Stuffing Mix
  • 1/2 Cup Parmesan Cheese
  • 6-8 Chicken Breasts Thin Cut
  • 1 Cup Vegetable Oil
  • 4 Cups Mozzarella
  • 32 oz Tomato Sauce
  • 1 Box Vermicelli Pasta

Directions

  1. Preheat oven on to 350°F
  2. Put stuffing, parmesan, salt, and pepper into blender until fine
  3. Dredge chicken in oil until golden brown but not fully cooked
  4. Pat off excess oil with napkin and place in 9×13 glass baking dish
  5. Put a little bit of mozzarella on each piece of chicken
  6. Pour marinara over everything and top with mozzarella
  7. Place in oven for 30 to 45 minutes
  8. 10 to 9 minutes before done, cook vermicelli pasta according to directions
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White Bean Chicken Chili

Recipe From: Patty Hass

Ingredients

  • 4-5 Chicken Breasts
  • 1 Jar Pace Medium Salsa
  • 8 oz Pepper Jack Cheese (Diced)
  • 15.8 oz Can Northern Beans

Directions

  1. Grill chicken until done then dice.
  2. In large pot mix all the ingredients.
  3. Stir/Cook until cheese is melted.
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Beef and Mushrooms

Prep time:10 minutes

Cook time:8 hours

Ingredients

  • 1 Lb Beef (Stew Meat)
  • 1 Pkg Dry French Onion Soup
  • 8oz Slice Mushrooms (optional can drained)
  • 10 3/4 oz Can Cream of Mushroom Soup
  • 1/2 Cup of Rice

Directions

  1. Mix all ingredients in small crock pot
  2. Cook on low for 8 hours
  3. Cook rice according to directions 1/2 hour before food is done
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Mustard Roast

Recipe From: Irene Sanford

Ingredients

  • 1 Large Chuck Roast
  • 2-3 Large Onions Cut Into Chunk
  • Worstershire by Heinz (other brands have sugar)
  • 2-3 Cups Yellow Mustard
  • Black Pepper
  • 1/4 Cup Dales Steak Seasoning Liquid (Optional)

Directions

  1. Mix the mustard and worstershire sauce until a dark brown.
  2. Pepper the roast and lay as much of the onion over it as will stay.
  3. Pour the mixture on top.  Cover and bake until almost done.
  4. Remove the tin foil for the last 15 minutes.
  5. If using Dales pour into the base of the pan before baking about a 1/4 cup.

Notes : The roast can be cooked in a crock pot as well

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Shepherd’s Pie (Cottage Pie)

Recipe From: Robin Irene Sanford Belhumeur

Prep time:10 minutes

Cook time:45 minutes

Ingredients

  • 2 Lbs Ground Beef
  • 4 Medium Bakers Potatoes
  • 8 oz Sliced Mushrooms (or Canned)
  • 1/2 Cup Heavy Cream
  • 2 Tbs Butter
  • 2 Cups Mild Cheddar Cheese
  • 10oz Corn Thawed
  • 1pkg Brown Gravy
  • Minced Garlic
  • 1 Small Onion Diced (Optional)

Directions

Beef, Mushrooms & Gravy

  1. Preheat oven on to 350°F
  2. Cook beef in pan until cooked through
  3. In seperate pan cook mushrooms with butter and some garlic until tender
  4. Make brown gravy according to directions
  5. When done mix beef, mushrooms & gravy together

Potatoes

  1. Set water to boil with salt while washing and dicing potatoes into cubes.
  2. Boil for 8 minutes or until tender.  Drain when done.
  3. In bowl add minced garlic, heavy cream, butter, salt, pepper and potatoes.  Mash together

Assembly

  1. In 9×13 glass dish layer Corn, Beef, Potatoes, and top with Cheese
  2. Place in oven and heat until cheese has melted
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Pumpkin Cheesecake with Gingersnap Crust

Recipe From: Audrey Craig

Ingredients

Crust

  • Nonstick Vegetable Oil Spray
  • 2 Cups Gingersnap Cookie Crumbs (about 9oz)
  • 1 Cup Pecans (about 3 1/2oz)
  • 1/4 Cup (Packed) Golden Brown Sugar
  • 2 Tbsp Chopped Crystallized Ginger
  • 1/4 Cup (1/2 Stick) Unsalted Butter, Melted

Filling

  • 4 Packages 8oz Cream Cheese
  • 2 Cups Sugar
  • 1 Can 15oz Pure Pumpkin
  • 5 Large Eggs
  • 3 Tbsp All Purpose Flour
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Freshly Grated Nutmeg
  • 1/4 Tsp AllSpice
  • 1/4 Tsp Salt
  • 2 Tbsp Vanilla Extract

Topping

  • 2 Cups Mini Marshmallows
  • 1/4 Cup Whole Milk
  • 1 Tsp Vanilla Extract
  • 1/8 Tsp Salt
  • 1 Cup Sour Cream

Directions

Crust

  1. Preheat oven to 350°.
  2. Spray 9 inch diameter spring form pan with 2 3/4 inch high sides with nonstick spray.
  3. Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on/off turns, process to blend.
  4. Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan.
  5. Bake crust until set and lightly browned, about 10 minutes.
  6. Cool completely.

Filling

  1. Preheat oven to 350°.
  2. Using electric mixer, beat room temperature cream cheese and sugar in large bowl until light and fluffy; about 2 minutes.
  3. Beat in pumpkin.
  4. Add eggs 1 at a time, beating on low speed to incorporate each addition.
  5. Add flour, spices and salt; beat just to blend. Beat in vanilla.
  6. Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes.
  7. Cool 1 hour. Run knife around sides of pan to release crust.
  8. Chill cheesecake uncovered in pan overnight.

Topping

  1. Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.
  2. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
  3. Add sour cream to marshmallow mixture; fold gently just to blend.
  4. Pour topping over cheesecake and spread evenly, leaving 1/2 inch uncovered around edges.
  5. Chill to set topping, at least 1 hour.
Notes: Needs to be made 1 day ahead and kept chilled.
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Strawberry Cheesecake with an Oreo Cookie Crust

Recipe From: Megan (Jackson) Freshour, Barbara Bakes

Ingredients

Crust

  • 2 Cups Oreo Cookies w/Cream Center Removed, Finely Ground (2 Sleeves)
  • ¼ Cup Butter, Melted
  • 2 Tbsp Sugar

 Cheesecake Filling

  • 4 8-oz Packages Cream Cheese, Room Temperature
  • 1 2/3 Cups Sugar
  • 3 Tbsp All-Purpose Flour
  • ¼ Tsp Salt
  • 4 Large Eggs
  • 2 Egg Yolks
  • 1 ½ Tsp Pure Vanilla Extract
  • ¼ Cup Sour Cream

Strawberry Glaze

  • 1 Cup Frozen Strawberries, Thawed
  • 3 Tbsp Water
  • 2 Tbsp Sugar
  • 1 Tsp Cornstarch
  • Red Food Coloring, Optional
  • 1 Pint Fresh Small Strawberries, Washed & Hulled

 

Directions

Crust

  1. Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice.  Set crust aside.

Cheesecake Filling

  1. Position oven rack in the middle of the oven and preheat to 325°F. Put a tea kettle or large pot of water on the stove to boil for the water bath.
  2. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed.
  3. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.  Pour the batter into the springform pan on top of crust.
  4. Place the springform pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the springform pan.
  5. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
  6. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.

Strawberry Glaze

  1. Puree frozen strawberries in a small food processor or with an immersion blender. Press blended strawberries trough a fine mesh strainer into a small saucepan.  Add water.
  2. In a small bowl mix together sugar and cornstarch. Stir into the puree.  Bring to a boil stirring constantly.  Continue cooking and stirring until thickened and clear.  Add food coloring if desired.  Cool to room temperature.
  3. Arrange strawberries in a single layer around the cooled cheesecake. Drizzle cooled glaze evenly over strawberries on cheesecake.  Store, covered, in refrigerator.
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Nudel Gratin

Recipe From: Epcot Food and Wine Cookbook

Ingredients

  • 2 Cups Heavy Cream
  • 2 Eggs
  • ¼ Tsp Salt
  • Pinch Ground White Pepper
  • Pinch Nutmeg
  • 4 oz Swiss Cheese, Shredded
  • 4 oz White Cheddar Cheese, Shredded
  • 1 lb Elbow Macaroni or Shredded Potato
  • Diced Onion
  • Optional, Diced Ham
  • Optional, Mushrooms

Directions

  1. Preheat oven to 375°F. Spray a 16 x 9 – inch baking dish with nonstick spray.
  2. In a large bowl whisk together cream, eggs, salt, pepper and nutmeg.
  3. In a small bowl combine cheeses together until combined. Remove 1 cup cheese and set aside.
  4. Stir remaining cheeses into cream mixture.
  5. Cook macaroni until just tender; drain and add cream mixture, stirring immediately.
  6. If using shredded potato do not cook and mix with cream mixture.
  7. Cook diced onion until softened, drain and add to cream mixture.
  8. Optional, add diced ham to cream mixture.
  9. Pour mixture into prepared baking dish. Cover with foil.
  10. Bake 30 minutes. Remove foil and sprinkle reserved cheese over top of noodles.  Bake 15 minutes longer.
  11. Cool 10 minutes before cutting into squares. Serve warm.
Notes: Add Ham and Mushrooms.  Pairs well with J&H Selbach Bernkasteler Kurfurstlay Riesling Kabinett.