Recipes

Here is a collection of recipes from our by potluck contributors

contributed by Karen Lewis

CRUST
1 cup - Flour
1/3 cup - Brown Sugar
5 tbsp - Margarine softened
1/2 cup - Nuts chopped

Combine flour & brown sugar, cut in margarine to make crumb mixture, stir in nuts.
Set ½ Cup of mixture aside for topping.
Press remaining mixture into bottom of 8”x8” pan.
Bake at 350 for 15 minutes.
Cool Slightly.

FILLING
1 8oz Pkg - Cream Cheese softened
3/4 cup - Sugar
1/2 can - Pumpkin
2 - Eggs slightly beaten
1 1/2 tsp - Cinnamon
1 tsp - Allspice
1 tsp - Vanilla

Combine cream cheese & sugar till smooth, then beat in pumpkin, eggs, cinnamon, allspice & vanilla in that order beating between each addition.

Pour over baked crust, sprinkle reserved topping over filling.

Bake at 350 for 30-35 minutes.

Makes 32 – 1” x 2” Bars

Best served cold

Strawberry Pretzel Salad

contributed by Delia Griffith

2 2/3 cups - Crushed pretzels (not too fine.)

3 tablespoon - Sugar

1 cup - Butter melted

Mix these ingredients together and bake at 350° F for 10 minutes. Cool completely.

8 oz package - Cream cheese (can use soft)

1 cup - Sugar

Cream together then fold in 9 oz Cool Whip. Spread on cooled crust.

2 small pkgs or 1arge pkg - Jell-O (strawberry)

2 cups - Boiling water

1 package - Frozen Strawberries

Dissolve Jell-O then add the frozen berries, as they thaw they can be cut into smaller pieces.

When slightly thick, pour over cream cheese mixture and refrigerate.

Chicken Enchilada

contributed by Jeanne Pascual

1 lb - Shredded or cut in stripes, cooked chicken

1 medium - Choppd Onions

2 small cans - Sliced Olives

1 28oz + 1 small can - Mild Enchilada Sauce (Las Palmas)

1 container - Sour Cream (optional)

1-1/2 dz - Corn Tortillas

2 lbs -Grated Monterey Jack Cheese and Cheddar Cheese

Vegetable oil to soften the tortillas

Preheat oven to 350 degrees.
In bowl, combine 1 lbs. ea. of Monterey Jack and Cheddar Cheese, onions, and olives, mix well.
Spray pan with Pam. Put one corn tortillas at a time in the heated vegetable oil and then in the sauce and line the pan with six sauced up corn tortillas.
Spread a layer of the combined mixture over the corn tortillas.
Put stripes of chicken in rolls.
Pour a little of the hot sauce over the first layer of corn tortillas, enough to cover.
Start second layer with 6 sauced up corn tortillas, spread mixture on and then stripes of chicken and another layer of 6 sauced up corn tortillas.
Pour remaining enchilada sauce over the corn tortillas.
Sprinkle with shredded mild cheddar cheese, in rolls with olive slices.
Bake 20 to 30 minutes or until hot.

Suggestion: You can use Green Chile Enchilada Sauce. Chicken, shrimp or crab can be substituted.

Slow Cooker Lasagna

contributed by Sherry Choquette

1lb - Ground beef, browned

4-5 cups - Spaghetti sauce, depending on how firm or juicy you want the finished lasagna to be

24oz container - Cottage cheese

1 - Egg

8-10 - Lasagna noodles, uncooked

2-3 cups - Mozzarella cheese

Combine ground beef and spaghetti sauce
Combine egg and cottage cheese
Layer half the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the crock pot. Repeat layers with other half.
Cover. Cook on High 4-5 hours or on Low for 6-8 hours.

makes 6-8 servings

Better than Sex Cake

contributed by Delia Griffith (modified version of Paula Deen's recipe)

1 package - Devils food cake mix

1 14 oz - Sweetened condensed milk

1 8 oz - Container of cool whip

1 - Skor or Heath candy bar, crushed

Prepare cake according to directions and bake in 9x13-inch pan.
Poke warm cake all over with the end of a wooden spoon.
Pour milk over cake while still warm.
Cool cake completely before topping with cool whip and sprinkle crushed candy on top.
Refrigerate until ready to serve.

Cowboy Caviar

contributed by Colleen Middleton (This recipe comes from Apples B&B in Big Bear)

4 tbsp.- Red wine vinegar

2/3 cup - green onions, thinly sliced
2 tsp - hot sauce

2/3 cup - fresh cilantro, chopped
1 T vegetable or olive oil

1/2 lb - Roma tomatoes, chopped
2 cloves garlic, minced

2 tbsp - Jalapeno slices in a jar, chopped
1/4 tsp. pepper
1 large or 2 small avocados, diced
1 (15 oz) can black eyed peas, rinsed & drained
1 (11 oz) can corn

In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper.
Peel, pit, and cut avocado into 1/2-inch cubes.
Add to vinegar mixture & mix gently to coat.
Drain and rinse peas and corn.
Add peas, corn, onions, cilantro, jalapeno and tomatoes to avocado.
Mix gently to coat.
Add salt and pepper to taste.
Serve with chips

Bavarian Apple Torte

contributed by Margaret Jaibaji (http://www.cookadvice.com/recipe/export/html/37876)

PASTRY
1⁄3 c Sugar
1⁄3 c butter
1 T -Shortening
1⁄2 t vanilla
1 c flour
FILLING
5 Apples, winesap, golden delicious, Granny Smith
8 oz cream cheese, room temp
1⁄4 c Sugar
1 Eggs
1⁄2 t Grated lemon peel
1⁄4 t vanilla
1⁄8 t Salt
Cinnamon sugar
1⁄2 c sliced almonds

Pastryi: cream sugar, butter, shortening and vanilla.
Blend in flour and pat into bottom and 1 ½ inches up sides of greased 9 inch spring form pan.
Place in 400f oven for 15 minutes.
Pare and slice apples to make 1 quart (4 cups).
Filling: beat cream cheese, sugar, egg, lemon peel, vanilla and salt until smooth.
Pour over pastry.
Top with apple slices, cinnamon sugar and nuts.
Bake at 400f for 40 minutes.

Tres Leches Cake

Delia Griffith's version of a Betty Crocker recepie (http://www.bettycrocker.com)

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Cool Whip

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake (I usually make it the night before so it could really soak in). Frost with Cool Whip just before serving.

Turkey & Artichoke Casserole

contributed by Onya Tolmasoff

1/2 cup red or yellow bell pepper
2 cup Julienne cut carrots (I just shred them)
1/3 cup chopped green onions
1 pkg. (12oz) mozzarella cheese – shredded
2 TB butter
2 boxes Wild Rice & Long Grain Mix, prepared according to pkg. directions
2 cans (10 oz) Cream of Chicken Soup
1/4 cup Sherry
1/3 cup Parmesan Cheese
4 cup. cubed cooked turkey (or chicken)
¼ fresh bread crumbs
2 jars (14 oz) marinated artichokes – drained

Generously grease 13 x 9 dish.
Preheat oven to 350 deg. In large skillet, sauté the pepper & onions in butter until onions are transparent.
Add the soup & sherry & stir to mix well.
In a large bowl, combine the sauce mixture with the turkey, artichokes, carrots & mozzarella cheese.
Spread cooked rice over the bottom of greased pan.
Spoon turkey mixture over top, spreading it evenly. In bowl, toss together the Parmesan cheese & bread crums. Sprinkle over top of casserole.
Cover with foil and bake in 350 deg.
Oven for 40 min.
Uncover & bake in additional 15 min.
Makes 10-12 servings.