CARAMEL SAUCE Gayle Lambert
4T. butter
1 ½ c. brown sugar
2/3 c. light corn syrup
¾ c. evaporated milk
Melt butter, brown sugar, and corn syrup. Bring to boil stirring constantly. Reduce heat and cook still stirring constantly until it is in softball stage. Remove from heat and add evaporated milk. Cool and place in jar. Serve as ice cream topping and stores well in fridge.
GINGER SNAPS- Melissa Wilson
3/4 cup butter or margarine
2 eggs
2 cups sugar
1/2 cup light molasses
4 cups flour
4 tsp. baking soda
1 tsp. salt
1 Tbsp. ginger
2 tsp. cinnamon
Cream the butter, eggs, sugar and molasses. Combine the dry ingredients in a separate bowl and then mix into the butter/eggs/sugars. Form dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Preheat oven to 350 degrees. Roll the dough into small balls - about the size of a small walnut - and roll in granulated sugar. Place on a greased cookie sheet and bake for 6-8 minutes. Delish!
PUMPKIN COOKIES Emily Sharp
1 cup Sugar
1 cup Canned Pumpkin
1/2 cup Butter (or Margarine)
1 Tbsp. Lemon juice
2 1/4 cup Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
1/2 cup butterscotch chips
Bake at 325 for 15-20 minutes
BAKED POTATO SOUP Heidi Schaber
6 large potatoes peeled and cut into cubes
1 large onion chopped
3 cans chicken broth
minced garlic
1/4 c. butter
2 1/2 tsp salt
1 1/4 tsp freshly ground pepper
1 c. whipping cream or half and half
1 cup cheddar cheese
3 tbsp chopped chives.
Put ingredients in slow cooker and cook for 4 hours on high or all day on low.Serve with chives, chopped, bacon crumbles, cheese. Sprinkle with sour cream.
PUMPKIN CHOCOLATE CHIP COOKIES Emily Geddes
1 c. shortening
2 eggs1
large can pumpkin
2 t. vanilla
3 c. sugar
5 c. flour
2 t. baking soda
2 t. baking powde
r2 t. nutmeg
2 t. cinnamon
1 t. salt
1 pkg (10-12 oz.) chocolate chips
Cream together shortening, eggs, pumpkin and vanilla. Add sugar and mix well. Combine dry ingredients and add to pumpkin mixture. Mix well. Stir in chocolate chips. Drop onto ungreased cookie sheet. Bake at 375 for 12-14 minutes. Makes a lot of cookies!!
MAMA GORE'S CHEESE BALL Amy Forrest
2 pkg. cream cheese (8oz)
2 1/2 cups cheddar cheese, grated
1 tbsp Worcestershire sause
1 pkg crumbled blue cheese (4oz)
1 tbsp lemon juice
1 tspgarlic salt or to taste
crushed pecans or walnuts (optional)
Wheat thins
beat all ingrediants together (minus wheat thins and nuts). Divide mixture in half and shape into balls. If desired, roll balls in crushed nuts to coat. serve with wheats thins. This can be frozen for up to 3 months.
CUCUMBER DIP Camie Oakey
1 - 12oz pkg of cream cheese
2 Tbsp mayonnaise
2 or 3 green onions chopped finely (only the white part)
1 cucumber peeled and chopped
1 tsp salt
1 tsp accent
1/8 tsp garlic salt
pepper to taste
Mix all the ingredients together (it will be really thick at first) and chill overnight. The juice from the cucumbers will help thin it out. If you think it is still too thick, add a little bit of milk to help thin it out.
I usually double this recipe to make enough for a larger group. This dip is great with potato chips or vegetables.
GINGER PUMPKIN BREAD Jin Hee Lambert
2/3 cup water
3 cups sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. grease two 9x5 inch loaf pans..
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
Bake about an hour
CARAMEL APPLE PIZZA Jan Allen
Pizza crust (unbaked)
½ can sweetened condensed milk
½ brick cream cheese
1 T cinnamon
1 t nutmeg
1-2 chopped apples
Caramel sauceSoften cream cheese and mix with sweetened condensed milk and spices. Spread over crust. Spread chopped apples on top. Bake at 400 for 15-20 minutes (or according to crust directions) Drizzle with caramel sauce before serving.
2 cups finely crushed graham crackers
1/4 cup butter softened
1/4 cup sugar
1 quart vanilla ice cream
1 pkg chocolate pudding mix
1 pkg vanilla pudding mix
2 cups milk1
8 oz cool whip 1
1/2 chopped candy bars
1. Preheat oven 350 press graham cracker crumbs, butter sugar mixture into bottom of 13x9 pan. Bake 10 min. Cool completely on wire rack.
2. Let ice cream stand at room temp. to soften. Beat pudding mixes and milk 2 min. or until well blended. Stir in ice cream and pour over cooled crust. Refrigerate/Freeze for 5 min, or until set. Spread with whipped topping, sprinkle chopped candy. Cover and Freeze
3. Before serving, let stand about 30 min. or until soft enough to cut into squares.
Serves 15
APPLE CRISP Carly Dunn
4 cups sliced apples
2/3 -3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup soft butter
Heat oven to 375. Grease 8" square pan. Blend all ingredients except apples. Line Pan with apples then spread mixture over the top. Bake for 30-45 minutes.
LUNA SALAD Carly Dunn
Romaine Lettuce
Craisins
a little white onion
Feta
Carmelized Cashews or whatever nut you prefer.
To carmelize:
1 pound nuts
2/3 cup sugar
1 T. vanilla
1/3 cup water
Add all ingredients to a sauce pan and simmer for 45 min., stir every 15 min. cool and freeze left overs
Dressing
1 cup veg. oil
1/2 cup white vinegar
1. T Dijon mustard
3 tsp garlic
1 T. lemon juice
CREAMY TOMATO BASIL SOUP Noelle Allen
4 C. tomotoes ( I used whole peeled canned tomatos)
4 c. tomato juice
13 basil leaves
1 c. whipping cream
3/4 stick butter (I usually use less)
Parmesean cheese to taste (grated)
Salt and pepper to taste
In a large pot combine tomatos and tomato juice and simmer for 30 minutes. Cut up basil leaves and add to the pot. Then take mixture and blend to desired consistency (either in a blender or use a hand blender in the pot). Add cream, butter, and parmesean cheese. Blend after adding the cheese if you want the cheese blended up more. Add salt and pepper to taste( i usually add quite a bit of salt)
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