Pecan Tassies

Ingredients:
1/2 cup butter/margarine, softened
3 oz. package cream cheese, softened
1 cup flour
1.5 cups brown sugar, packed
2 eggs, lightly beaten
2 T. vanilla extract
2/3 cup chopped pecans

Directions:
1. Beat softened butter and cream cheese until creamy. Gradually add flour, beating well. Cover and chill 2 hours.

2. Shape dough into 1" balls. Press balls into lightly greased miniature muffin pans.

3. Combine brown sugar, eggs, vanilla extract and pecans. (Some variations call for a pinch of salt, and 2 T. melted butter...) Spoon 1 T of mixture into each ball.

4. Bake at 350 degrees for 25 minutes. Remove from pans immediately and cool completly.

Makes 2.5 dozen.

Recipe from Grandma Kittle

Cheesy Apple-Bacon Brunch

1 lb sliced bacon
1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)

1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.

2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.

3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

from bettycrocker.com

Three Beans Baked

2 – 28 oz. cans baked or pork & beans (any brand)
1 -15 oz. (soup size) cans kidney beans - drained
1 – 15 oz. cans butter beans - drained
1 lb. ground beef/sausage or ½ and ½
1 lb. bacon
1 cup chopped onion
¾ cup ketchup
¾ cup brown sugar
1 Tbsp. liquid smoke


Cook bacon crisp and crumble, reserving a few slices for garnish. Brown ground beef and/or sausage with onion in bacon drippings. Mix the ketchup, brown sugar and liquid smoke with all the beans then add meats. Pour into casserole dish (9x13) and garnish with bacon slices. Bake 1½ hrs. @ 350º → 1 hr. covered then uncovered 30 minutes.

From Coworker Anne Erskine, The Pike Company

Aunt Lori's Broccoli Salad

Salad
1 lb. bacon, cooked & crumbled

1 big bunch of fresh broccoli

1/4 cup chopped sweet onion

1/2 cup raisins

Dressing
1 cup mayo

1/2 cup sugar

2 T. red wine vinegar

Directions
Mix salad ingredients. Mix dressing ingredients. Dress salad 10-15 minutes before serving.

Yum Yum!


Recipe from Aunt Lori via Mom
Made for Pike's United Way Picnic, April 2009
Made for Emily and Adam's Cook-Out May 2010

Chicken Divan

Ingredients:
5 chicken breasts (cooked, boned, broken into pieces)
3 pkgs. broccoli spears, cooked (or use fresh, cooked al dente)
2 cans cream of chicken soup
1 cup mayonnaise
1 envelope instant beef broth
1 T. lemon juice
½ t. curry powder
8 oz. sharp cheddar cheese, grated (I use more!)
Bread crumbs, buttered

Directions:
Grease large casserole dish. Layer pan – cooked broccoli on bottom, then sauce, chicken, and the rest of the sauce. Top w/grated cheese and buttered bread crumbs.

Bake at 350 degrees for 1 hour. (45 min. if using 2 small dishes).

Original recipe from Uncle Sonny
Given to me by Mom.
Made for Bielewicz Dinner February 2008
Made for Parents, Olds' & Grandparents December 2011

stuffed mushrooms

ingredients:
20 medium mushrooms
3 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons finely chopped red peppers
14 RITZ Crackers, finely crushed
2 tablespoons KRAFT 100% Grated Parmesan Cheese
1/2 teaspoon Italian seasoning

Preheat oven to 400 degrees F.

Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside.

Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender.

Stir in cracker crumbs, cheese and Italian seasoning.

Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
Bake 15 min. or until heated through.
Yield: 20 servings

food.yahoo.com

Cucumber Wheels

1 large English or burpless cucumber, chilled
1/3 cup sun-dried tomato spread
3 tablespoons crumbled chèvre (goat) cheese
Fresh basil leaves, if desired

1. Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices, 1/2 inch each. Place on paper towels to drain.

2. Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.

3. Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.

http://www.bettycrocker.com/

Maybe for my birthday party...

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/