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.