Sausage and Cheese Bites

Servings 80 pieces
Submitted by: Tammy Cook Lot # 2392
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Submitted by: Tammy Cook Lot # 2392
Ingredients
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Servings 80 pieces
Instructions
  1. Mix all together; refrigerate 20 minutes. Drop by spoonful on greased cookie sheet. Bake at 400 degrees for 15 - 20 minutes (until golden brown).
Recipe Notes

You can freeze them (uncooked) and bake when ready to serve.

Cheese Crowned Cauliflower

Submitted by: Marlene Hocevar Lot # 2518
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Submitted by: Marlene Hocevar Lot # 2518
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Instructions
  1. Cook whole head of cauliflower. (Heat salted water. Add cauliflower, cover and heat to boiling. Cook 20 - 25 minutes.)
  2. Place cauliflower in casserole dish.
Sauce
  1. In saucepan, heat butter until melted. Blend in flour, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  2. Stir in cheese and pepper sauce. Stir over low heat until cheese is melted.
  3. Pour sauce over cauliflower.

Toffee – Topped Bars

Submitted by: Laurie Schulze Lot # 22
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Submitted by: Laurie Schulze Lot # 22
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Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9" X 13" pan. Set aside.
  2. In a large mixing bowl, mix together the brown sugar and flour.
  3. Using a pastry cutter or two knives, cut in the butter until mixture resembles course crumbs. Remove 1 cup of mixture and set aside.
  4. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
  5. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
  6. In a small bowl combine the chocolate chips and walnuts.
  7. Sprinkle the reserved crumbs mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
  8. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  9. Transfer pan to a wire rack to cool bars in pan completely before cutting.

Fruit Dip

Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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Instructions
  1. Blend pudding and milk. Fold in cool whip: add Amaretto.

Yoga Tea

Submitted by: Ann Ashburn Lot # 419
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Submitted by: Ann Ashburn Lot # 419
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Instructions
  1. Boil the above spices for 30 - 45 minutes. Remove from heat and add tea bags. Steep for 3 minutes. Add a little milk until tea is cream colored. Flavor with sugar or honey if desired.

Bacon, Potato, Onion Fritatta

Submitted by: Barb Buckley Lot # 78
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Submitted by: Barb Buckley Lot # 78
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Instructions
  1. In ovenproof non-stick skillet, cook bacon for 5 minutes, transfer to paper towel. Reduce heat to medium low and add potatoes, onion and rosemary, cover and cook 10 minutes. Whisk 6 eggs, milk, salt and pepper in a bowl. Pour over potatoes and stir in bacon. Bake at 350 degrees uncovered - 10 minutes - until set. Slice and serve.

Cheese Cake Bars

Submitted by: Jo Yarish Lot # 43
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Submitted by: Jo Yarish Lot # 43
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Instructions
  1. Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.

Cheddar Herb Bread

Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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Instructions
  1. Boil milk, water and butter. Cool to 110 degrees. Mix 1 cup flour with yeast, sugar and salt in large bowl. Add warm liquid and beat 2 minutes. Mix in cheese, egg and herbs and beat 2 minutes longer. Stir in rest of flour. Cover and rise in warm place 1 hour until doubled. Stir down and pour into greased pan. (I use a round glass bowl.) Place in cold oven. Bake 40 minutes at 375 degrees until golden.

Creamed Spinach

Servings 2-4
Cook Time Total time - 30 minutes
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Ingredients
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Servings 2-4
Cook Time Total time - 30 minutes
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 Be'chamel sauce: Melt 1 Tbs. 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 & 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, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.

Chicken Crescent Rolls

Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Boil chicken, shred & put aside.
  2. Mix soup, broth, milk & cheese.
  3. Cook over low heat til creamy. Pour a small amount on the bottom of casserole dish.
  4. Put equal amounts of chicken in crescent rolls. (I add 3-4 Tbsp of the mix to the chicken before.)
  5. Roll up, place in the dish.
  6. Pour remaining sauce on top.
  7. Bake at 350 for 20-25 min or until brown.
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