Hot Cranberry Punch

shared by Nancy H.

Ingredients:
1 large bottle cranberry juice
1 quart water
2 1/4 cups sugar
1 cup red hots (candy)
12 whole cloves
3 oranges OR 3/4 cup orange juice
1 lemon (juice from it only)
1 can pineapple juice (46 oz)

Pour all ingredients in pan and heat thoroughly. It can be stored in the fridge and heated as needed.
It is amazing!

Ranger Cookies

shared by Patty H.  (I was asked to make cookies for the church Christmas program and I remembered this recipe that John's mother used to bake all the time.  If you like a crisp, crunchy cookie like I do, this is the perfect recipe for that.  Enjoy.)

Ingredients:

1 cup shortening (I used real butter)

1 cup brown sugar
1 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups quick cooking oatmeal, uncooked
2 cups crispy rice cereal
1 cup flaked coconut
* chocolate chips (original recipe didn’t call for these but you can’t go wrong by adding them)

Directions:

1. Cream shortening; add sugars and beat well.
2. Add eggs and vanilla.
3. Sift flour with soda and salt. Add to creamed mixture.
4. Add cereal, coconut and oatmeal and mix well.
5. Drop batter from a spoon onto a greased cookie sheet. ( I used one of those nifty little food serving scoops and they all came out pretty and uniform.)
6. Bake at 375 degrees for 12 minutes.

Makes 6 dozen.

Philly Cheese Steak Sloppy Joe's

shared by Dara P.

Ingredients:

1 lb. hamburger
1 medium seeded and chopped bell pepper
1 medium diced onion
1/4 c steak sauce (I used A-1)
1 cup beef broth

Directions:

1. Brown burger (drain excess fat if needed); add pepper and onion. Cook 3 to 4 minutes or until onion is tender.
2. Add steak sauce; stir and then add the beef broth. Cook until boiling and mixture is thickened. Salt and pepper to taste.

Cheese sauce:
1 T butter
1 T flour
1 c milk
1 cup shredded provolone (I used mozzerella)

3. Melt butter in saucepan on med-high heat, add flour. Stir and cook 1 minute.
4. Add milk and stir till thickened and bubbly. Remove from heat and add cheese; stir until melted. (I made this about 40 minutes in advance and it was just fine.)

Note: The recipe calls for you to butter and toast a bun but since I used fresh homemade buns it really didn't need it. Put your beef mixture on a bun, top with cheese; DEVOUR. These were the "sloppiest" sloppy joe’s I've ever had, but definitely a winner!

Easy Apple Butter

shared by Dara P.

Ingredients:

12 granny smith apples peeled, cored, and finely diced

4 cups white sugar
2 1/4 tsp. cinnamon
1/4 tsp. salt

Directions:

1. Add all ingredients (mixed well) into a crockpot and cook on high for 1 hour. 
2. Cook for an additional 10 hours on low.
3. Refrigerate or freeze.

Note: I ended up just cooking mine from 4:30 in the afternoon and got up at 6 the next morning to put into jars. Mine didn't get all "mushed" up so I put it in the ninja for a few pulses and it came out perfect.  Aaron approved and he had never had apple butter before.

Old Fashioned Beef Stew

shared by Patty H.  (John and I really enjoyed the flavors in this soup/stew.  In fact, I made it again the next week.)

Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
3 cups water
1 tablespoon Worcestershire sauce
1/4 tsp. minced garlic flakes (or 1 clove garlic, peeled )
1 bay leaf
1 medium onion, sliced in thin wedges 
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash of ground allspice or ground cloves
3 large carrots, sliced (I used those baby carrots that you buy in a bag and cut them in half)
3 potatoes, peeled and cubed (might use only two if they are big potatoes)
3 ribs celery, chopped (didn't use because celery in soup is not "my favorite")
2 tablespoons cornstarch *(see note below)

Directions

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaf, salt, sugar, pepper, paprika, and allspice.
2. Add carrots, potatoes, onion and celery.
3. Cover and simmer 3 hours. Remove bay leaf and garlic clove, if used.)
4. * I did not thicken the juice but instead left it as broth.  It was so tasty we preferred it that way. However, if you want to thicken the juice to make gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
5. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Mike's Cheeseburger Soup

shared by Patty H (whose friend Mike shared it with us.  I haven't made it yet but Mike insists that it is wonderful!  I thought with fall coming up, I would go ahead and post it now.  Enjoy!)

Ingredients:

1 lb. ground beef

3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 T. butter or oil
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. Velveeta cheese
1 1/4 cups milk
1 T. basil
1/4 cup sour cream
salt and pepper to taste

Directions:

1. Brown beef in a large pan, drain and set aside.
2. Add the butter to the same pan and saute onions, carrots, celery and basil for about 5 minutes.
3. Stir in flour; then add the broth, potatoes and beef.
4. Cover and reduce heat.  Simmer until potatoes are tender – about 15 minutes.
5. Add cheese, milk, salt and pepper.  Cook and stir until cheese melts.
6. Remove from heat and blend in sour cream.

Note: I don't normally get Velveeta so I think I will try using shredded cheese in it when I make it. ph

Crunchy Romaine Toss

shared by Patty H. (whose good friend Susan, who is an excellent cook, shared with her)

Ingredients:

1/2 c. sugar
1/2 c. oil
1/4 c. cider vinegar
1 t. soy sauce
salt & pepper to taste
1 pkg. Raman noodles (3 oz.-discard seasoning)
2 T. butter or margarine
1 1/2 - 2 cups chopped broccoli
2 bags of Romaine mix and 1 bunch romaine, torn (makes enough for 24 servings)
4 green onions
chopped walnuts or pecans

Directions:

1. Combine first 5 ingredients in a jar and shake well.
2. In a skillet, melt butter and brown noodles.
3. In a large bowl combine noodles, broccoli, romaine, and onions.
4. Toss w/ dressing just before serving.

Sondra's Strawberry Sweets

shared by Nancy H.

Ingredients:
3- regular-size boxes of fresh strawberries
2- small boxes strawberry glaze
3- 8 oz. packages cream cheese
2 cans sweetened condensed milk
2 T. vanilla
large container of Cool Whip
1 large and 1 small angel food cake, already baked (large is the round one, small is the loaf)

Directions:

1. Slice the strawberries.
2. Mix the 2 small boxes of strawberry glaze with the sliced strawberries
3. In another bowl, mix the 3 packages of cream cheese, the 2 cans of sweetened condensed milk and the 2 T. of vanilla.
4. Fold the large container of Cool Whip into the cream cheese mixture.
5. Slice the angel food cake
6. Layer in a 9 x 13 pan two times in this order: cake slices (end-to-end to make a layer), then the Cool Whip/cream cheese mixture, then the strawberries with glaze,
7. Store in the refrigerator.  May be made the day before.

Note:  the angel food cake does not get soggy.  This is an amazing dessert.  One bite and you just want to bury your face in the pan and eat it all!

Quick Chicken Bites

shared by Dara P.

Cut chicken into bite size pieces.
Dip the chicken in OAT flour, corn starch and seasoned salt, then in milk, and back in the flour mixture. 
Fry in a tiny bit of canola oil til browned.
(The oat flour added nice texture and flavor.)

Dara's Fried Rice

shared by Dara P.

1 c instant brown rice
1 c water
Cook in  the microwave according to directions (about 3 minutes)

Shred 1 carrot
Dice 1 stalk of celery
In a small saucepan add the carrot, celery, rice, 2 Tbs. REAL butter, dash of soy sauce, pinch seasoned salt, 1 tsp onion powder, 1/2 c water. 

Saute the veggies and rice in the butter and when the butter is pretty much soaked in, add the 1/2 cup water.  Cook in a covered pan on med-low for about ... 20 minutes (or until celery is tender)

I served this with orange chicken.

Cheesy Corn Casserole

shared by Dara P.

Cheesy Corn Casserole

1 box jiffy corn muffin mix
8 oz sour cream
1 c shredded cheddar
1/2 onion... (i omitted only because I forgot it!)
1 can cream corn
1 can whole kernel corn ( i used 1 1/2 c frozen thawed corn)
1 egg
Mix then spread in greased 9x13 pan and bake 350 for 1 hr.

Homemade Buttermilk Ranch Dressing

shared by Patty Hallam

Ingredients:

1 cup buttermilk

1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

 Directions:

1.      In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.

2.      Add in the other ingredients, adjusting for taste.

3.      Makes about 1 ½  cups. Keeps for a week, covered in the fridge.

Oatmeal Bread

shared by Patty H.  (I have grandchildren here as I post this recipe.  I noticed that we were getting low on bread and that there was some left over oatmeal from breakfast.  Would you believe there is a recipe for that! This is a fantastic way to use up the leftover oatmeal (that no one has touched, of course).  It was a huge hit.

Ingredients:

1/3 c. warm water (115 degrees)

1 Tbs. dry active yeast

1 Tbs. sugar

3/4 c. boiling water

1/4 c. honey

1 Tbs. salt

2 Tbs. shortening (I just used butter)

2 c. old fashioned oats(cooked/leftover)*

3/4 c. ice cold water

1 c. toasted old fashioned oats *

4-5 c. bread flour *

2 c. whole wheat flour

1 egg(beaten for brushing tops)

* note: I didn’t toast the oats and I used all bread flour and it was still great!

Directions:

1.       Toast 1 cup of rolled oats and set aside.

2.       In a small bowl combine warm water, yeast and sugar.  Let stand for 5 minutes.(It should look foamy)

3.       In the bowl of your stand mixer(or a large bowl) cream honey, salt and shortening together.  Slowly add the boiling water until everything is dissolved.

4.       Add leftover oats* and 3/4 c. of the toasted oats(reserve the rest for the tops).

5.       Now add the ice cold water mixing well using the dough hook attachment on your stand mixer or a wooden spoon and a strong arm.

6.       Next add the yeast mixture.

7.       Add whole wheat flour first.  Then add bread flour 1 cup at a time.  Let mixer knead for 3-5 minutes.  The dough will be sticky.

8.       Turn dough out onto a floured surface and knead in as much flour as needed.

9.       Coat the inside of a large bowl with 1 Tbs. of oil.  Place the ball of dough into the bowl cover and let rise for 1 hour or until double in size.

10.   Punch dough down and divide in half.  Shape into loaves and place in loaf pans lined with parchment paper. (I didn't line with parchment paper, I just sprayed the pans) Cover with a tea towel and let rise for 1 more hour.

11.   Preheat oven to 350 degrees.

12.   Gently brush tops with a beaten egg and sprinkle with remaining toasted oats.

13.   Bake for 25-30 minutes or until golden brown.

14.   Place on wire rake to cool BEFORE cutting. (if you can resist that long)

Makes 2 loaves

Mom's Cucumbers

shared by Bethany H.

Ingredients:
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

Directions:

1. Peel the cucumbers and slice wafer thin.
2. Sprinkle with salt and let stand 30 minutes.
3. Squeeze cucumbers gently to release moisture.
4. Mix sugar, water, vinegar, celery seed and onion.
5. Add to cucumbers.
6. Mix well.  Refrigerate 1 hour before serving.

Sliced Tomatoes with Fresh Herb Dressing

shared by Bethany H.

Ingredients:
4 large ripe tomatoes, sliced
1/4 cup olive oil
2 T. red wine vinegar
2 T. chopped fresh thyme leaves
2 T. chopped fresh oregano
2 T. chopped fresh parsley
2 T. chopped fresh chives
2 T. minced garlic
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:

1. Arrange the tomato slices in a shallow casserole dish.
2. Whisk together all the ingredients EXCEPT the Parmesan cheese.
3. Add salt and pepper to taste
4. Pour herb mixture over the tomatoes, covering evenly.
5. Top with Parmesan cheese.
6. Cover and regrigerate at least 1 hour before serving.

Salsa Fresca

shared by Patty H. (This is an easy salsa recipe to put together and one that we have enjoyed. Dawson (age 8) can consume half a batch by himself. :)
Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced (I used dried; 1/4 tsp. = 1 clove)
2 to 3 fresh jalapeño peppers, ribs removed, seeded and finely chopped *
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro (I used dried, approx. or more, to taste)
salt to taste (I used 3/4 tsp.)

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.  This will keep for several days covered in the refrigerator.

Makes 2 cups

* Note: I used mild jalapeno peppers from my garden so adjust number used according to the strength of your peppers.

Tex Mex Pasta Salad

shared by Patty H.  (I tried this out on the family this week and it went over well. Dawson even gave it a big "thumbs-up."  It has a unique but very flavorful taste.)

Ingredients:
1/2 of a 16 oz. package of rotini
1 can of black beans, drained and rinsed
1 can of mexicorn, drained
1 cup of raisins
1 cup finely chopped green pepper
1 cup shredded cheese (I used Mexican blend but any flavor would work)
1 cup of mayonnaise (I used Miracle Whip Light)
1/2 cup chunky salsa

Directions:

1.      Cook pasta according to package directions; drain and rinse with cold water.

2.      Make dressing by combining mayonnaise and salsa.

3.      Mix cooked, cooled pasta with remaining ingredients and stir in all but 1/2 cup of the dressing.

4.      The pasta will tend to absorb some of the dressing and the salad will dry out slightly so add the remaining 1/2 cup of dressing just before serving.

5.      Chill both the salad and the reserved dressing until serving time.

Overnight Sausage & Tomato Casserole

shared by Patty H. (I went to a ladies prayer breakfast this morning and tried this new recipe out on them. It turned out to be very tasty.)
Ingredients

1 pound lean bulk sausage
6 slices white bread, cubed
2 tablespoons butter, melted
1 1/2 cups shredded cheese
5 eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
1-2 Roma tomatos, sliced thin

Instructions

1. Brown sausage and drain excess fat.
2. Toss bread cubes with melted butter and arrange in greased 9x13-inch baking pan.
3. Top evenly with sausage and cheese.
4. Combine all remaining ingredients and mix well.
5. Pour over casserole dish and add tomato slices to top if desired.
6. Chill overnight.
7. Bake in preheated oven at 350 for 40-50 minutes.

Sweet Dressing

shared by Patty H. (This is a light, sweet lettuce salad dressing that goes nicely with a green salad that contains strawberries.)

3 T. olive oil  (measure the oil first, then the honey in same container; it slides out easier)

2 T. honey * (see comment below)
3 T. apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. poppy seeds (I often leave them out and it still tastes great!)

Shake together and serve over salad.

* Note: I used Agave Nectar and it was fabulous.  It is easier to pour & mix than honey and it has a sweeter, lighter taste.  I would highly recommend trying in.

Ground Beef Skillet Mexican Style

shared by Patty H. (easy since you only use one skillet; tasty, a little like stroganoff with a Mexican flair; serve with a salad and you have a meal; depending on how many you want to feed, you may have to get a "really, really big" skillet since these quantities only serves 4 )

Ingredients:

1 pound ground beef

1 cup salsa
1/2 cup water
1/2 tsp. kosher salt
1/8 tsp. pepper
1 green bell pepper, chopped
1 bunch green onions, chopped
2 cups uncooked wide egg noodles (can add more if you want)
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
cilantro for garnish
1 tomato, chopped

Directions:

1. In a large nonstick skillet, cook and stir ground beef until browned.
2. Drain off excess fat.
3. Stir in green pepper and onions and continue simmering until veggies are crisp/tender.
4. Stir in salsa, water, salt and pepper. Simmer for 10 minutes.
5. Meanwhile, cook pasta in boiling water until al dente. Drain.
6. Stir in noodles and sour cream.
7. Sprinkle grated cheese and cilantro on top, and cover pan until the cheese melts.
8. Sprinkle chopped tomatoes on the top, and serve.

Serves 4

Fresh Dill Potato Salad

shared by Patty H. (For the first time ever, I have some fresh dill growing in my garden. I don't know why I waited so long to use fresh dill but it really does enhance the flavor. I'm sure you can use regular dill in the little container as well. If you like dill, this is an easy and tasty potato salad alternative.)

Ingredients:
1 1/2 lbs. red potatoes (about 5 medium)
1/2 cup mayonnaise (or a little more if needed for desired consistency)
1/4 cup light sour cream
1 1/2 tsp.  mustard
1 tsp. apple cider vinegar
3/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup sweet onion, chopped (I used a purple onion)
3 tsp. fresh dill, snipped (plus additional for garnish)
additional sea salt and freshly ground pepper, to taste

 Directions:

1. Wash and scrub potatoes, but do not peel. Add potatoes to a medium pot and cover with water. Add some salt. Bring to a boil. Cook for approximately 20-25 minutes, just until fork can pierce the surface. Do not overcook. You want them firm when cut. Cool. When you are able to handle the potatoes, cut them into bite size pieces.
2. Whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt and pepper. Gently fold in potatoes, onion and dill. Check for seasonings.
3. Chill for at least 6 hours or overnight. This is best served after the flavors have time to meld together. Add salt and pepper to taste. Garnish with snipped dill to serve.

Mexican Casserole

shared by Patty H. (easy & tasty, especially when you aren't in the mood to cook)

Ingredients

1 pound lean ground beef

2 cups salsa
1 (16 ounce) can chili beans, drained
2-3 cups lightly crushed tortilla chips (I used Fritos)
1 cup sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onions
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

 Directions

1. Preheat oven to 350 degrees F
2. In a large skillet over medium-high heat, cook ground beef until no longer pink.
3. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed.
4. Stir in beans, and heat through.
5. Spray a 9x13-inch baking dish with cooking spray.
6. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips.
7. Spread sour cream over beef, and sprinkle olives, green onion and tomato over the sour cream.
8. Top with Cheddar cheese.
9. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Chocolate Eclair Cake

shared by Patty H. (I haven't made a dessert since the reunion.  This is a great summer treat that our family enjoys.  Made it today and it was still as "yummy" as it was last summer.

Ingredients:

3 dozen graham crackers

2 small boxes French vanilla instant pudding
3 cups cold milk
8 ounces Cool whip
8 ounces sour cream
1 can chocolate fudge frosting **

Directions:

1. Mix instant pudding and milk until thick. 
2. Fold in sour cream and Cool Whip.  Set aside.  
3. In a 9 x 13 inch pan, place a single layer of graham crackers.  Spread ½ of pudding mixture on top of crackers.
4. Repeat a layer of crackers and spread remaining ½ mixture on top.
5. Place another layer of crackers on top.
6. Spread chocolate frosting on crackers.  (I do not use canned frosting because I think it makes it too heavy and sweet.  I use the recipe printed below.)
7. Refrigerate at least 1 hour.

**Chocolate Drizzle Recipe

Melt the following ingredients in a glass measuring cup in the microwave:

1 T. butter

½ tsp. vanilla
1 ½ T. light corn syrup
1 T. water

Cook until butter is melted and mixture is smooth when stirred.  Remove from microwave and add:
3 oz. chocolate chips

Stir until melted.

Add 1-2 T. powered sugar (more or less) to desired consistency.

Drizzle back and forth over the top of the final graham cracker layer.

Sloppy Mike's

shared by Debi J.
Ingredients:

1 lb. ground beef
1 small onion, diced
1 T. smoked paprika
12 oz. can crushed tomatoes
3 slices bacon, diced
olive oil

potato rolls (buns)

Directions:

1. Brown ground beef in 2 T. of olive oil.
2. Mix in paprika and a pinch of salt. 
3. While beef is cooking, in separate pan cook onion and bacon in 2 T. olive oil (until bacon is almost done and onions close to translucent).  Add bacon/onion/oil to browned ground beef.
4. Stir in tomatoes.  Simmer 15-20 minutes.  It's like Sloppy Joes but with a little different taste.  Was REALLY good!

Serves 4

Note: They recommended potato rolls but we just used regular hamburger buns.  I did not put a full onion in, but you can use it all or even omit it.  I think you could substitute the onions for onion powder, but not sure how much to use. I know my grandkids wouldn't want it with that many onions!

Knock You Naked Brownies

shared by Debi J.

Ingredients:

1 stick butter, melted, plus more for greasing
all-purpose flour for dusting
1/3 plus 1/2 cup evaporated milk (1 can will do it)
one 18.5oz. box German chocolate cake mix (I think Duncan Hines is best)
1 cup finely chopped pecans (optional)
60 caramels, unwrapped (or can use same ounce equivalent of caramel chips)
1/3 cup semisweet chocolate chips
1/4 c powdered sugar, sifted

Directions:

1. Preheat oven to 350.  Grease and flour 9x9 baking dish.
2. Pour 1/3 cup evaporated milk into bowl with cake mix, add melted butter and pecan (if using).  Mix together (will be very thick!).
3. Divide dough in half.  Press half of dough into bottom of prepared pan to make first layer.  Bake until slightly set, 8-10 minutes.  Remove from oven and set aside.
4. While brownie layer is baking, in a double boiler combine the caramels and remaining 1/2 cup evaporated milk.  Stir until caramels are totally melted and mixture is smooth.  Pour over first baked brownie layer, spreading to evenly distribute.  Sprinkle chocolate chips all over the top.
5. Next, on wax or parchment paper, press out remaining dough to size of pan, only slightly smaller.  Carefully set on top of chocolate chips.  Bake 20-25 minutes.  Remove from oven and cool to room temperature.  When cool, cover pan and refrigerate several hours to allow to set.
6. When ready to serve, sprinkle generously with powdered sugar, cut and serve.

Makes 6 servings (depending on the size of pan you use), but they're generous servings for how rich it is!  I made a double pan (9x13) for us at Super Bowl time and they were ALL gone that night.

Note:  I was discussing this recipe with Lindsay H. at the reunion. I did not know there were caramel chips.   She said she's used them and they taste just like caramels.  The bags of caramels doesn't have quite 60 in them (about 57-58) and it was adequate.  Be sure if you're using the caramels to unwrap them all BEFORE you even start with anything else since it takes a little while!

Butterfingers

shared by Billi Mohney (who says these are hard to resist!)
Ingredients:

1 lb. candy corn
16 oz. jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16 oz. pkg. chocolate candy coating

Directions:

1. Melt candy corn in microwave on high 1 minute.
2. Stir and continue cooking in 15-second intervals until melted, stirring after each interval.
3. Stir in peanut butter.
4. Spread mixture in an 8x8 pan lined with parchment paper.
5. Cool completely. Cut into squares.
6. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Paula Deen's Carrot Cake

shared by Dara P.
Ingredients:
butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cup pecans (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
2.  In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
3. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

Cream cheese frosting
4 cups powdered sugar
8 oz. softened cream cheese
1 stick butter, room temperature
1 tsp. vanilla extract

Cream together vanilla, cream cheese and butter.  Add powdered sugar.
Note: I've tried a lot of cream cheese frosting recipes and this one is by far my favorite - so light and fluffy :)

Cheesy Enchilada Skillet

shared by Dara P.
Ingredients:
1 pound ground beef (I added onion powder, salt, pepper and Worcestershire sauce to flavor it up)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup Pace® Picante Sauce
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Directions

1. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.
2. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil.   Reduce the heat to low.  Cook for 5 minutes.  Stir the beef mixture.  Top with the cheese

Note: I chose to layer this like a casserole in an 8 x 8 pan and bake so that I got two levels of cheese, meat and tortillas.  We ate with ranch.  Next time I am going to season the meat with a package of ranch dressing instead of the other stuff.

Cilantro with Lime Dressing

shared by Patty H.  (This was another new dressing recipe we tried out this weekend.  It came in second in the "taste test" but is also worth trying.)
Ingredients:
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 clove garlic, halved (I used a dash or two of minced garlic flakes)
1/2 teaspoon sugar
black pepper, to taste
1 pinch cumin (I didn't use this.)
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro (I used dried)
Directions: Whisk everything together until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving.  Makes 1/2 cup.

Southwestern Vinaigrette Dressing

shared by Patty H.  (I was looking for a tasty but healthier salad dressing recipe instead of bottled dressings and came across this one.  It received a thumbs-up from the Hallam clan this weekend.)
Ingredients:

1/4 cup extra light olive oil
1/8 cup white vinegar or rice wine vinegar
1/2 tablespoon lemon juice
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1/8 teaspoon cilantro
1/8 teaspoon garlic powder
1/8 teaspoon cumin

Directions:  Shake, chill and serve.  Makes 1/2 cup

The Family's Favorite Rolls

shared by Patty H. (This was previously included in the Hilltop Cafe Recipe book but it is posted here again at the request of David H. )
Ingredients

3 to 3 ½ cups sifted flour

1 pkg. active dry yeast
1 ¼ cups milk
¼ cup sugar
¼ cup Crisco shortening  (I use Smart Balance oil or a healthier version)
1 tsp. salt
1 egg

Directions

1.      In large mixer bowl, combine 1 1/3 cups of the flour plus the yeast.

2.      Heat together milk, sugar, shortening and salt just until warm

3.      Add to dry ingredients in mixer bowl; add egg

4.      Beat at low speed for ½ minute; Beat 3 minutes at high speed.

5.      By hand, stir in enough remaining flour to make a soft dough.

6.      Place in a greased bowl; turn once to grease surface.

7.      Cover; let rise until double, 1 to 1 ½ hours.

8.      Punch down; turn out on lightly floured surface.

9.      Cover; let rest 10 minutes.

10.  Shape as desired  (I roll a large circle and cut it into thirds; then cut each third into fourths.  I have been asked why I don’t cut it into fourths and then into thirds.  I don’t know, it just “feels” right.)

11.  Cover and let shaped rolls rise until double, 30-45 minutes.

12.  Bake on greased baking sheet or in greased muffin pans at 400 for 12-15 minutes.

Makes 2 dozen butterfans, crescents, bowknots or cloverleafs.

For refrigerator rolls:

1.      Prepare rolls as above; do not let rise.

2.      Place dough in greased bowl; turn once to grease surface

3.      Cover; chill at least 2 hours or up to 4 or 5 days.

4.      About 2 hours before serving, shape the dough as desired on a floured surface.

5.      Cover, let rise until double, bake as above