black bean and corn wonton cups

Olive oil
36 wonton skins
2/3 cup salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained, rinsed
1/4 cup sour cream


1. Heat oven to 350ºF. Brush wonton with olive oil. Gently fit 1 wonton skin into each of 36 small muffin cups pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

http://www.bettycrocker.com/
looks good.

apple salad

3 large red apples, cut into fourths, then cut crosswise into thin slices
3 large green apples cut into fourths, then cut crosswise into thin slices
2 bricks Havarti cheese, cut into julienne strips
8 tablespoons olive or vegetable oil
6 tablespoons frozen apple juice concentrate, thawed
coarsely chopped honey-roasted peanuts


1. In medium salad bowl, mix apples and cheese.
2. In small bowl, thoroughly mix oil and juice concentrate. Pour over apple mixture; toss to coat. Sprinkle with peanuts.

http://www.bettycrocker.com/ (modified by me)
made for Jill's Potluck Holiday Dinner 2007
made for Paul's Summer Get Together 2008
Dude - this makes a TON. Half it for cryin' out loud. Don't question it. Just do it.

asian coleslaw

1lb. coleslaw mix
1 bunch of green onions
2 packages of oriental ramen noodles
4oz. pkg. of almond slivers
4oz. pkg. of sunflower seeds

dressing:
1/3 cup cider vinegar
1/2 cup sugar
1/2 cup olive oil
2 pkgs. ramen noodle seasoning

mix up salad
put sunflower seeds in last
don't cook noodles
smash noodles dry in package
mix dressing together
pour dressing on salad at the last minute

from Mom
Made for Jill's Summer party 2007
Made for Kim's Party Spring 2008
Made for Pike United Way Picnic April 2008
Made for Paul's Birthday Party 2008
Made for Housewarming Party May 2008
Made for Father's Day Dinner with Bielewicz's June 2008
Made for Dad for dinner when Mom was in Florida Early 2009
Made for Ellen and Christo's Super Bowl Party February 2010
Made for Pike United Way Picnic May 2010
Made for Olds' Cook-Out Summer 2011.

Resist the urge to double it!!!

How is it possible I don't have a photo of this yet?

candy sushi

1/2 cup butter
1 package marshmallows
6 cups rice krispies
twizzlers
fruit roll-ups

Layout fruit roll-ups ahead of time so they're ready. Cut twizzlers length-wise so they are thin strips. Melt butter in large saucepan. Add marshmallows and stir until melted. \Remove from heat. Quickly stir in rice krispies. Spoon rice krispie mixture into fruit roll-ups. Lay in some twizzlers. Roll it up and slice it like sushi.

from the internet
Made for our Halloween Party 2007

christmas wreath krispie treats

1/2 cup butter
1 package marshmallows
6 cups cornflakes
green food coloring
red hots

Melt butter in large saucepan. Add marshmallows and stir until melted. Add food coloring. Remove from heat. Quickly stir in cornflakes. Form into wreaths on waxed paper and stick red hots on to look like berries.

from the Rice Krispies box.
Made for Christmas 2006

Alternate Version: skip trying to form wreaths and make holly bunches (from Mom)

fudge

2 cups chocolate chips
1 can sweetened condensed milk
12 ounces mini marshmallows

Stir above together in pan until melted. Remove from heat. Add in:

2/3 cup peanut butter
1 tsp. vanilla
1 cup chopped nuts

Spread in greased 9 X 9 pan and chill in refrigerator before cutting.

from Mom
Made for coworkers Christmas 2006
Made for coworkers Christmas 2008
Made for coworkers Christmas 2009

chocolate turtle pie

1 graham cracker pie crust
3 eggs, beaten
1 can (14 oz.) sweetened condensed milk
2 Tablespoons butter, melted
1 cup coarsely chopped pecans
3/4 cup chocolate chips

Preheat oven to 350 degrees. Combine eggs, milk, and butter. Stir in nuts and chips. Pour into pie crust. Bake 35-40 minutes or until a knife inserted near center comes out clean. (Nuts form a crispy topping.) Cool before serving. Refrigerate leftovers.

(I found it took longer to bake before it seemed firm in the center, about 10 more minutes.)

from Mrs. Bielewicz

cheeseburger pie

1 pound hamburger
1 chopped onion
salt and pepper to taste
1½ cup milk
¾ cup bisquick
3 eggs
1 can tomatoes, drained
1 cup shredded cheese

Brown hamburger and onions together.
Add salt and pepper.
Put in a greased 9x9 pan.
Combine milk, bisquick and eggs together.
Pour over hamburger.
Bake at 400 degrees for 25 minutes.
Add tomatoes and cheese.
Bake 10 minutes longer or until knife inserted in middle comes out clean.

I have no idea where this came from.
Made for Matt's parents for dinner Fall 2007

pepperoni bites

1 package pepperoni, finely chopped
1 cup shredded swiss cheese
¾ cup mayo
1 tomato, diced
1 teaspoon basil
(2) 10 oz. packages flaky biscuits

Cut each biscuit in half like a bagel
Spray muffin tin with PAM
Place each biscuit half into bottom
Mix other ingredients
Spoon onto each biscuit (about a teaspoon each)
Sprinkle basil on top

Bake at 350 degrees for 20-25 minutes

from Mom
Made for Kim Schuster's birthday party February 2008
Made for Jill's party Fall 2007
Made for Emily's Party January 2010
Made for Craft Night December 2010

caramel cream brownie trifle

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 ounces) frozen whipped topping, thawed
1 cup chopped walnuts

1. Heat oven to 350ºF. Bake brownie mix as directed on package, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.

2. Make pudding mix as directed on package for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.

3. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.

4. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

http://www.bettycrocker.com/

seven layer holiday pasta salad

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker® Bac~Os® bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley
1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.
http://www.bettycrocker.com/

easy mashed potato casserole

2 teaspoons butter or margarine
16 medium green onions, sliced (1 cup)
1 medium yellow or orange bell pepper, chopped (1 cup)
3 cups hot water
1 cup half-and-half or whole milk
1/4 cup butter or margarine
1 package (7.2 oz) Betty Crocker® roasted garlic mashed potatoes (2 pouches)
1 1/2 cups shredded Cheddar cheese (6 oz)


1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.

2. In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both pouches of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.

3. Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.

4. Bake uncovered about 30 minutes or until hot

http://www.bettycrocker.com/