Red Velvet Cake Balls

1 (9x13) pan of cooled red velvet cake (one box is perfect- if going that route)
8 ounces (1 cup) Cream Cheese frosting
1 package chocolate bark
wax paper

1. After cake is cooked and cooled completely, crumble into a large bowl.

2. Mix throughly with the cream cheese frosting

3. Roll mixture into quarter sized balls and lay on cookie sheet. This will make (50 -60 balls)

4. Chill several hours. Put into freezer to chill faster

5. Mel chocolate according to the directions on package

6. Roll balls in chocolate and lay on wax paper until firm. Use a spoon to dip and roll in chocolate and then tap off extra.

Anna Campbell

PEANUT BUTTER BALLS

3/4 cup creamy peanut butter
1 can sweat & condense milk
1 teaspoon vanilla
1 teaspoon salt
1 pound powdered sugar
2 squares of the melting block of the chocolate

Mix peanut butter and sweat & condensed milk together. Once smoothed mix in vanilla and salt. Slowly add in powered sugar. I add about a cup mix then another cup until the pound is gone. I usually use my hands to mix the last few cups. Once completely mixed roll into small (1/4 inch) balls. Let sit about 30 minutes until set. Melt chocolate and dip tops of balls into the chocolate. Let stand until chocolate is hard.

White Chocolate Raspberry Cake

2 pkg (6 squares each) White Chocolate divided
3/4 cup butter softened and divided
1 pkg white cake mix
1 cup milk
3 eggs
2 tsp vanilla divided
1 pkg cream cheese
2 cups powder sugar
raspberry jam
fresh raspberries

Heat oven to 350
grease and flour ( i like wiltons quick cake release best, but any baking spray works) 2 9inch round pans.
Chop half the chocolate place half in med. bowl. Add 1/2 cup butter microwave on high stirring occassionally until butter is melted. Stir until chocolate is completely melted; cool.
Beat cake mix, milk eggs and 1 tsp vanilla and melted chocolate mixture into large bowl until well blended.
Pour batter into pans and bake for 25-28 min. cool cakes in pan for about n10 min then remove from pans to wire racks. Cool completely

Melt remaining chocolate squares as directed on package. (i like the double broiler method best) Beat cream cheese and remaining butter into large bowl with mixer until well blended. Add melted chocolate and remaining vanilla; mix well. Gradually beat in sugar until light and fluffy.

Place 1 cake layer on plate, pipe frosting around the outside edges of the cake to make walls to hold in the jam. then add the jam to cover the center of the cake (about 2-4 tbsp) place the second cake on top and finish frosting. Top with fresh raspberries just before serving.

Anna Campbell

Cream of Broccoli Soup

Large Bunch of broccoli cut into small pieces. Cook in boiling water (13 mins)
Save 1 cup of liquid. Melt 1/4 cup of butter. Saute 2/3 cup copped onion until transparent. Add 1/4 cup flour stir and cook several minutes. Add 2 cups warm water with chicken bouillon cubes. Add 1 cup broccoli water. Add 2 cups light cream (half & half). Add 1/2 tsp worcestershire sauce, 1/2 tsp salt 1 cup monterey jack cheese shredded. add broccoli and serve

Rachelle Zobrist

Mel's Favorite Chocolate Mousse Cake

Put in your Spring Form Pan in freezer

Crust:
3 cups crushed oreo
1/2 cup melted butter
mix together, pat down i the bottom of the pan and return to the freezer.

Filling:
1lb of semi-chocolate chips
2 whole eggs
Separate 4 egg yolk/whites + 3 T powder sugar
2 cups whipping cream
6 T powder sugar

Melt Chocolate chips and gradually whip the whole eggs into the melted chocolate
Whip the cream and power sugar and set aside. Whip egg whites until soft peaks then add 3 T of powder sugar and beat untill stiff. Then add the whip cream mixture and then the chocolate mixture until all ingredients are combined.
Pour into your pan and refrigerate for 8 hours. Top with additional whip cream if desired

Rachelle Zobrist

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Directions
1.Preheat oven to 375 degrees
2.Sift together the flour, salt and baking soda; set aside.
3.Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4.Shape into 40 balls and place each into an ungreased mini muffin pan.
5.Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Anna Campbell

Dr. Pepper Ribs

2 racks baby back ribs
1 bottle Dr. Pepper (2 liters)
Salt and Pepper
1 Tbsp chili powder
1 cup water
1/2 Tbsp canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 ketchup
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/8 tsp cayenne pepper

Place ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 cup for the barbecue sauce. Add 1/4 cup salt and soak for at least 2 hours or overnight in the refrigerator. (I recommend overnight)

Preheat oven to 350°F. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours until the meat is tender and nearly falling off the bone.

While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup sode. Simmer for 15-20 minutes, until the sauce thickens.

Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from grill, brush with more sauce, and serve.

Krystal Walker

Ghoulash

1lb hamburger
chopped onion
sliced mushrooms
1can whole or diced tomatoes
frozen or canned corn
cooked macaroni noodles
seasonings-salt, pepper, marjoram, basil, garlic salt

Brown hamburger with onions and mushrooms. Season to taste. Drain grease. Add tomatoes, corn, and noodles. Cook til corn and noodles are warmed thru. If desire more juice add tomato sauce. Serve with bread.
(Dave's favorite meal)

peggy walker

Caramels

1qt Karo (4c)
4c sugar
1 large can evaporated milk
1pt whipping cream
2 cubes butter
2t vanilla

Bring syrup, sugar to hard rolling boil. Add butter 1 cube at a time, cut up. Then add cream and evaporated milk alternately. Stir constantly and boil to 232*(soft ball stage). Add vanilla and pour in buttered pan (I use cookie sheet with sides). Let cool and set. Cut into pieces and wrap in wax paper. Can use for dipping when reaches 234*-236*.

Susan Johnson

Marshmallow Balls

50 caramels (1lb bag)
1 can Eagle Brand milk
1 square butter or marg.
13oz rice krispies
1pkg large marshmallows

Melt caramels, milk and butter. Dip marshmallow into caramel then roll in rice krispies.
Place on wax paper to set.

Marilyn Zobrist

When I make these, I use Susan's homemade caramel recipe. peggy walker

Cornstarch Pudding

1qt milk
1c sugar
3 eggs
1/2t salt
5T cornstarch (level)
1 1/2t vanilla

Mix all ingredients and cook in top of couble boiler until thick. Add vanilla after cooling about 15min.

Marilyn Zobrist

Soupt

1/2c warm water
3T dry yeast
1T sugar
Dissolve yeast in warm water with sugar. Gently stir and let it sit to activate yeast. The yeast should begin to double in size. If it doesn't, throw away and start again with new yeast. If water is too warm it will kill the yeast.

5T sugar
5-6T salt
2 squares butter (not marg.)
2c milk
Slightly warm this mixture to melt butter, and put into mixer.
10-12 eggs (if large use 10, smaller use 12)
Beat well and set aside.
12c flour, not quite 5lbs.
Add about 3c flour to milk mixture in the mixer. Add eggs slowly and blend well. Don't let the milk be too hot or the eggs will scramble. Add about 2 more cups flour to milk mixture in the mixer. Add yeast/sugar water. Blend and add remaining flour one cup at a time(it may take less or more flour). Let knead in mixer. Put dough in greased bowl and let rise til almost double in size, about 1 hour. Punch down, and divide into 4 parts, for larger loaves only 2 parts. Form into braided loaves. Put in well greased pans. Let raise to desired size, about 1 hour. Bake 350 for 40-45min.

Anna Zobrist

Wonton Chicken Salad

Lettuce (Bag of mixed lettuce)
Lots of salad green onions
Fried wontons (cut in fourths)
Toasted sesame seeds
Chicken

Dressing:
1 1/2 tsp salt
4 Tbs rice vinegar
4 Tbs sugar
2 tsp accent
1/4 cup oil

Sweet Pork Enchiladas
Ingredients:

• 2 lbs pork tenderloin
• 6-8 tortillas (for the best tortillas, get the fresh ones from Costco)
• cheese
• 1 1/2 cans of Coca-Cola (the real thing, not diet)
• 1 cup granulated sugar
• 7 oz. can of chilies in adobe sauce
• 1 tsp. dry mustard
• 1 tsp cumin
• 1 tsp garlic
• 8 oz. can of diced green chilies
• 2, 12 oz. bottles of green taco sauce
• 1/2 c. brown sugar

Directions:

1. Prepare the marinade the night before. Combine in blender the following:

• Coke
• granulated sugar
• adobe sauce (do not include chilies unless you really like spicy food)
• mustard, cumin and garlic

2. Pour marinade over pork and marinade overnight.

3. Place pork in crockpot and cook on low for 8 hours.

4. After pork is tender (pulls apart easily), shredded pork and combine with green chilies, brown sugar and 1 bottle of green taco sauce.

***at this point you can have a taco bar and serve pork tacos, or continue on and make enchiladas

5. Pour a small amount of green taco sauce in bottom of baking dish (just enough to coat/prevent sticking). Place spoonful of pork in cooked Costco tortillas and continue until pan is full.

6. Pour remaining bottle of green taco sauce over enchiladas and top with cheese. Cook until cheese is melted.

7. Serve with sour cream or cilantro-lime ranch dressing (Aaron's preference)

Cilantro-Lime Ranch Dressing
Ingredients:

• 3 tomatillos, quartered
• 1 package ranch dressing
• 1 cup mayo
• 1/3-1/2 cup milk
• 1 cup cilantro
• 2 gloves garlic
• 1/4 tsp cayenne pepper

Directions:

1. Combine all ingredients in blender and blend well. For a thicker dressing reduce mayo to 1/2 cup and add 1/2 cup of sour cream. Serve with pork tacos/enchiladas or salad.

Kimber Hawkins (Recipe from Brittney Papa)

I always make the dressing with these enchiladas. For just my family I usually use a third of the recipe and it makes more than enough. The enchiladas are time consuming but super easy to make and not to mention SO GOOD! Got these recipes from my friend Brit Papa. She is amazing.

Stuffed French Toast Sundaes

3 whole egg

3 egg white

1/2 Cup Skim milk

1 1/2 t cinnamon

3 t honey

12 slices bread (crusts removed)

1 1/2 cup part-skim ricotta cheese

1 1/2 c raspberries

1 1/2 c blackberries

maple syrup (to drizzle on top)

preheat oven to 375 degrees,

In a bowl whisk togeather the egg, egg white, milk, cinnamon and honey

Spray a non stick muffin pan with veg-spray. Dip each slice of bread in to egg/milk mixture and press into muffin pan. Bake for 12 min until crisp.

Meanwhile in small bowl mix together ricotta cheese until smooth. Spoon equal amounts of ricotta into each bread cup and top with berries, drizzle syrup on top.

Anna Campbell (From Cook Yourself Thin)

Makes 12 bread bowls, and its 2 bread cups a serving.

353 Cal per serving

Fiesta Mac

1 pkg. Mac & Cheese
1 lb. ground beef
1 green pepper, chopped
1 red pepper, chopped
1 can corn
1 cup salsa

In large sauce pan, cook mac according to directions. meanwhile brown meat with peppers in a skillet; drain. Add meat mixture, corn and salsa to mac & cheese. Mix well and cook until heated through, stiring occasionally. And serve!

This is very good topped with cilanto and sour cream.

Anna Campbell

Cream Of Tuna

Create white sauce (melt butter and add flour till a thick paste. Slowly add milk to thin sauce out to desired consistency. Add salts to taste.) Add can of tuna fish. Serve over toast and add peas on top.

Rachelle Zobrist

ST. NICK'S STICKS

1 Bag of peanut butter M&M's
1 bag of Dove chocolate promises
1 cup creamy peanut butter
2 1/2 cups sugar
2 sticks of butter
2 1/2 cups crushed graham cracker crumbs

Combine the butter, sugar, peanut butter and graham cracker crumbs in a bowl. Press the mixture into the bottom of a greased pan. Melt the unwrapped Dove candies in the microwave for 90 seconds. Pour melted chocolate over gramcracker mixture and smooth. Place the peanut butter M&M's over the layer of chocolate. Refrigerate to set chocolate about 1/2 hour.

Holly Coache

CHICKEN PROVOLONE

4 Boneless skinless chicken breasts
2 Tbsp. Olive oil
2 medium zucchini, sliced
1 cup chopped onion
1 14.5 oz can stewed tomatoes
1/2 tsp dried Italian seasoning, crushed
1 cup shredded provolone cheese

Season chicken with salt and pepper, if desired. Cook chicken in hot oil in large skillet over medium heat 12 minutes, turning once. Remove chicken from heat, keep warm. Cook and stir zucchini and onion in same skillet over medium-high heat, 5 minutes or until the veggies are crisp-tender. Add undrained tomatoes and Italian seasoning. Bring to a boil: reduce heat and simmer, uncovered 5 minutes or until thickened. Return chicken to skillet; heat through. Sprinkle with cheese. Add fresh basil if you would like to the tops of your chicken breasts.

Holly Coache

BANANA CREAM PIE

In top of double boiler combine:
3/4c sugar
1/3c flour or 3T cornstarch
1/4t salt
Gradually add:
2c milk
Mix well. Cook and stir til mixture thickens. Cook 2 min. longer. Stir small amount hot mixture into 3 slightly beaten egg yolks; immediately return to hot mixture; cook 2 min. stirring constantly. Remove from heat. Add 2T butter and 1t vanilla. Pour into cooled baked pie shell that has been lined with 3 sliced bananas. Slice another banana over top. Top with whipped cream.

Marilyn Zobrist

MARINATED CHICKEN

2 c 7-up
1 c oil
1 c soy sauce
1 t apple cidar vinegar
1/2 t garlic salt

Mix and add chicken. Let sit for at least 3 hours. Longer for a stronger taste. This is enough to marinate a 3lb bag of chicken tenders. The recipe can be cut in half for smaller quantities.

Peggy Walker