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Easy Apple Cake

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Preheat oven to 350.
  2. Grease & flour 9 x 13 baking pan.
  3. In a large bowl, mix cake mix, eggs & apple pie filling.
  4. Pour into prepared pan.
  5. Combine the brown sugar, flour, butter, cinnamon & walnuts.
  6. Sprinkle over the top of the batter.
  7. Bake for 35-40 minutes. Allow to cool.

Pecan Pie

Published January 26, 2016 | By admin
Submitted by: Thomas Graham Lot# 1535
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Submitted by: Thomas Graham Lot# 1535
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Instructions
  1. Preheat oven to 350
  2. In a medium saucepan, combine sugar, corn syrup,butter,water & cornstarch. bring to a full boil then remove from heat
  3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. stir in salt, vanilla & pecans. Pour into pie shell.
  4. Bake in preheated oven for 45-50 minutes, until filling is set.

CARIBBEAN NUT CAKE

Published January 20, 2016 | By admin
Submitted by: Kathy Maznik Lot # 1933
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Submitted by: Kathy Maznik Lot # 1933
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour, sugar, baking soda and cinnamon in a large mixing bowl.
  3. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs.
  4. Add bananas to pineapples mixture and mix with spatula.
  5. Add the pineapple and bananas to the dry ingredients and mix well with a spatula.
  6. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done.
  7. Frost with coconut frosting.

Sopapilla Cheesecake

Published January 15, 2016 | By admin
Submitted by: Manda Jackson Lot # 1377
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Submitted by: Manda Jackson Lot # 1377
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Instructions
  1. Unroll and spread 1/2 can crescent rolls (what would be 4 crescent rolls normally) on bottom of un-greased 9x9 pan.
  2. Combine softened cream cheese, sugar, and vanilla.
  3. Spread mixture over crescent rolls.
  4. Unroll and spread remaining crescent rolls over mixture.
  5. Spread melted butter over the top and sprinkle with cinnamon and sugar.
  6. Bake at 350 degrees for 20-30 minutes.
Recipe Notes

*Double recipe to make a 9x13 pan

Polish Reuben Casserole

Published January 15, 2016 | By admin
Servings 8-10
Submitted by: Danielle Jackson Lot #2141
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Submitted by: Danielle Jackson Lot #2141
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Servings 8-10
Instructions
  1. Combine soup, milk, onion, and mustard in medium bowl; blend well.
  2. Spread sauerkraut into greased 13 x 9 inch pan. Top with uncooked noodles.
  3. Top with uncooked noodles.
  4. Spoon soup mixture evenly over noodles, covering all noodles as best you can; cover with sliced sausage.
  5. Top with cheese.
  6. Combine bread crumbs and melted butter in small bowl; sprinkle over cheese.
  7. Cover pan tightly with foil.
  8. Bake in preheated 350 degree oven for 1 hour or until noodles are tender.
Recipe Notes

Serve with rye bread for a delicious meal.

Sublime Chicken Pot Pie

Published January 15, 2016 | By admin
Submitted by: Mary Kay Milewski Lot # 267
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Submitted by: Mary Kay Milewski Lot # 267
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Instructions
  1. In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
  2. In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
  3. Stir in broth and milk.
  4. Cook and stir until thick and bubbly, about 3 minutes.
  5. Add the cooked sausage, cooked chicken and vegetables.
  6. Cook over low heat for several minutes until bubbling.
  7. Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
  8. Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
  9. Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
  10. Top chicken mixture with pie crust, trim edges, slit for steam.
  11. Bake at 425 for 25 minutes.
Recipe Notes

This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!

Lemon Sugar Cookies with Lemon Icing

Published January 14, 2016 | By admin

Submitted by: Carrie Morris Lot # 2451
Servings 4dozen
Cook Time 25minutes
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Servings: dozen
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Servings: dozen
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Servings 4dozen
Cook Time 25minutes
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl whisk together baking soda, baking powder, salt and flour.
  3. In large bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon extract and lemon zest.
  5. Add flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
  7. Dip a glass into sugar and press each ball lightly just until flattened.
  8. Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
  9. Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.

Salisbury Steak

Published January 14, 2016 | By admin
Servings 8-10
Cook Time 2hours
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 8-10
Cook Time 2hours
Instructions
  1. Sauté minced onions and garlic in 1 tablespoon of butter until translucent; set aside to cool.
  2. Mix beef with cooled onion mixture, eggs, bread crumbs and parsley.
  3. Form into 8-10 equal size patties and sauté in 2 tablespoons of butter until golden brown on both sides; set aside.
  4. Sauté sliced onions in the same pan until browned; set aside.
  5. In saucepan melt 2 Tbsp. of butter; add flour and cook over low heat for 1 minute until wet sand consistency.
  6. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.
  7. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes.
  8. Garnish with grilled onions and serve.

Homemade Cheesy Potatoes (*no canned soup in this recipe*)

Published January 14, 2016 | By admin
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!

Creamed Spinach

Published January 14, 2016 | By admin
Servings 2-4
Cook Time 30
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
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Servings 2-4
Cook Time 30
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make béchamel sauce: Melt 1 tbsp butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg, and half-and-half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, saute until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until leaves wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.
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