Impossibly Easy Toffee Bar Cheesecake

Ingredients:
1/4 cup milk

2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

Directions:
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.

2. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.

3. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.

4. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour.

from BettyCrocker.com

Coconut Creamed Corn

Ingredients:
4 ears corn, kernels cut from cob
1 cup light coconut milk
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Directions:
Combine corn kernels, coconut milk and salt in a medium saucepan.
Bring to a boil, then adjust the heat to maintain an active simmer.
Cook, stirring occasionally, until most of the coconut milk has evaporated, 12 to 15 minutes.
Stir in cilantro, lime juice and crushed red pepper.

From EatingWell.com

Tomato-Less Salsa

Ingredients:
1 can pinto beans (drained)
1 can black beans (drained)
1 can white and yellow corn (drained)
1 green bell pepper (diced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 vidalilo onion, diced
4  celery stalks, diced
1/3 cup vinegar
1/2 cup sugar
1/2 cup vegetable oil
Fresh cilantro to taste

Directions:
Mix vinegar with sugar and heat until sugar dissolves.
Add vegetable oil and refrigerate until cool.
Pour vinegar mixture over bean mixture.
Add fresh cilantro.
Refrigerate.
Before serving, pour out 1/4 to 1/2 cup cup of liquidto keep it from getting too soupy.

From Mom.

Thai Pork with Peanut Sauce

Ingredients
Nonstick cooking spray
1 pork tenderloin (2+lbs), cut into large chunks
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flake
2 cloves garlic, minced
1/4 cup creamy peanut butter
Crushed peanuts
Scallions

Directions
Place pork, bell peppers, teriyaki sauce, rice vinegar, curry paste (if using) and garlic in cooker. Cook on low for 8 hours.

Remove pork from the crockpot and shred. Add peanut butter to liquid in cooker, stir to combine, then return pork to the cooker and toss so the sauce coats the meat.

Top with crushed peanuts and scallions. Serve over rice with broccoli.

Made for Olds & Polochock Meeting August 2011.
Made for Parents Spring 2011.
Made for Brian October 2010.
Made for Brian, Randy, Matt & Veronica December 2010.
Made for Parents and Brian January 2011.

Baked Artichoke Dip

1 cup miracle whip
1 cup mayonnaise
2 cans artichoke hearts, drained and roughly chopped
1 cup parmesan cheese
16 oz. shredded mozzarella cheese
A couple tablespoons of minced garlic
Salt/Pepper

Mix all ingredients until well blended. Put a little of the mozzarella cheese on the top Spoon into a casserole dish. Bake at 350 for 30-35 minutes 'til lightly browned. If desired, sprinkle chopped fresh tomatoes over the top during the last 15 minutes of baking.

from mom.

Made for Emily's Birthday Party March 2010
Made for My Party April 2010

Chocolate Chip Ice Cream Dessert

Ingredients:

1 pouch (1 lb 1.5 oz)chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)
Directions:
1. Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.

2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.

5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
NOTE: To cut cake easily, line bottom and sides of pan with foil, leaving foil overhanging at opposite sides of pan. Spray bottom only of foil-lined pan with cooking spray. Use foil to lift cake out of pan. Pull foil from sides of cake before cutting into serving pieces.

from Betty Crocker.com

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