Cranberry Spread

Submitted by: Carolyn Tharp Lot #1441
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Submitted by: Carolyn Tharp Lot #1441
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  1. Thaw orange juice concentrate. Mix the cream cheese, orange juice, sugar, orange zest, and cinnamon on medium speed with a blender. Mix until fluffy.
  2. Stir in cranberries and pecans.
  3. Refrigerate at least 1 hour.
  4. Serve with crackers.

Buffalo Chicken Dip

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. Combine all ingredients in a 1-qt baking dish.
  2. Bake 20 min or until heated through at 350.
  3. Serve with tortilla chips, crackers or veggies or all 3.

Pumpkin Roll

Submitted by: Barb Signar Lot # 1883
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Submitted by: Barb Signar Lot # 1883
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  1. Preheat oven to 375. Cover a cookie sheet in foil and grease the foil.
  2. Mix together eggs, pumpkin, sugar, soda, cinnamon. then fold in flour.
  3. Spread onto cookie sheet & then bake for 10 min.
  4. Invert onto a damp towel and roll up to cool.
  5. Beat filling ingredients until fully mixed, unroll cake & spread filling onto it. then re-roll tightly.
  6. Refrigerate until firm and then slice to serve.

Old Mill Dip

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Brown sausage. Drain grease.
  2. Drain red peppers and crush in food processor.
  3. Add all ingredients to a small crock pot and heat until desired.
  4. Serve with tortilla chips or bread squares.

Crockpot Chicken

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Melt butter in saucepan over medium heat. Stir in dressing mix, soup, cream cheese, soup mix, and chicken broth. Stir until mixture is well-combined.
  2. Place chicken breasts in bottom of slow cooker and pour mixture on top.
  3. Cook on low about four hours.
  4. Serve over pasta or rice.

Chocolate Chip Cookie Delight

Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Spread cookie dough in a 13x9 pan. Bake 14-16 minutes at 350F. Let cool.
  2. Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over cookie.
  3. Whisk pudding mixes with milk for two minutes. Spread over Cool Whip mixture.
  4. Top with remaining Cool Whip.
  5. Chill for 8 hours prior to serving.
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