Split Pea Soup - Holly Krause

4 tablespoons butter

1 large onion, chopped

1 cup chopped celery

1 cup chopped leek

2 large garlic cloves (passed through a garlic press)

1 1/2 pounds smoked pork hocks

2 teaspoons dried leaf marjoram

1 1/2 cups green split peas

8 cups water

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and leek. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper.

Broccoli and Rice Casserole - Polly Timperley

1 stick of butter

1 container of fresh mushrooms (sliced) or 2 cans sliced mushrooms

1 good sized bunch of broccoli (chopped into bite size pieces)

2 bunches of green onions/scallions (sliced)

½ c Cheez Whiz

1 can cream of chicken soup

½ c milk

1 ½ c minute rice (prepared and set aside)

Salt to taste

If using fresh mushrooms Saute’ them in the butter with a little salt until liquid from mushrooms is gone then add broccoli and scallions and saute’ until tender. If using canned mushrooms Saute’ the broccoli and scallions in the butter with a little salt until tender then add canned mushrooms. Remove from heat and stir in Cheez Whiz, soup and milk. Add prepared rice and mix but be careful not to over stir or it turns into mush. Place in a baking dish. Bake for 20-30 minutes at 350 degrees.

Troy's Eggplant Bake - Troy Krause

1 eggplant, peeled & cut into inch pieces

1/4 c chopped onion

1/4 c chopped bell pepper

2 jalapenos, chopped (optional)

1/4 c chopped celery

1 T olive oil or butter

1/2 t both salt & pepper

2 slices bread torn into small pieces

1/2 soy milk (regular works too)

1 egg lightly beaten

1 T chopped pimento (optional)

1/4 t sage

3/4 c soy cheddar cheese (regular works too)

Preheat oven to 350 degrees. Saute first 5 ingredients in

olive oil or butter. Mix the remaining ingredients in a large

bowl and add sauted veggie mix. Mix well and pour into a

greased casserole dish and bake for 30-45 minutes.

Pumpkin Pie Brownie - Holly Krause

For the brownie layer

4 ounces bittersweet chocolate

1 c pumpkin puree

¾ c sugar

¼ c canola oil

1 t vanilla

¾ c flour

¼ c cocoa powder

1 T corn starch

¼ t baking soda

¼ t salt

For the pumpkin pie layer

1 c pumpkin puree

2 T corn starch

½ c milk

1/3 c sugar

1 t vanilla

¼ t ground ginger

¼ t cinnamon

¼ t pumpkin pie spice

Handful of chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9” springform pan, or use a 9” square pan, preferably lines with parchment paper.

To make the brownie layer:

Melt the chocolate. In a large mixing bowl mix together pumpkin, sugar, oil and vanilla, sift in the flour, cocoa powder, corn starch, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, making sure to bring the batter to the edges of the pan. Pour the pumpkin layer over it making sure to leave a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm and has cracked at the edges a bit.

Let cool for 20 minutes and transfer to the fridge to set for at least an hour and a half. Once set decorate with chocolate chips and serve.

Sugar Cookies - Robin Mossman

Sift together:

2 1/2 c flour

1 t baking soda

1 t cream of tartar

Cream together well:

2 sticks of butter (room temp)

1 c sugar

1 egg

1 t vanilla

Combine dry ingredients with creamed ingredients 1/2 cup at a time.

Once combined roll dough into small balls and press down with a sugared fork or bottom of a sugared glass. Bake for 8 to 10 minutes at 350 degrees.

Pumpkin Muffins - Holly Krause

1 3/4 cups flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon yogurt

3 eggs
1/2 cup milk
1/2 cup vegetable oil
2 tablespoons molasses

Directions
Preheat oven to 400 F. Grease muffin tins with vegetable shortening or spray on oil.

Sift together dry ingredients (flour through cloves). In a seperate bowl, wisk together wet ingredients (pumpkin through molasses). Pour wet into dry and combine. Fill muffin tins 2/3 of the way. Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean. This recipe is for 6 jumbo muffins, if you plan on making regular sized muffins you'll have to decrease your bake time, so keep an eye on them.

Blueberry Cheesecake Bars - Holly Krause

1 roll (18 oz) refrigerated sugar cookie dough (room temperature)

1 pkg cream cheese (softened)

1 egg

1/4 c sugar

1/2 t grated lemon rind

1 1/2 c blueberry pie filling (can use other fruit fillings)

Preheat oven to 350 degrees. Press cookie dough evenly into a greased 9 x 13 pan. Beat cream cheese, egg, sugar, and lemon rind with an electric mixer until smooth. Spread cheese mixture over the dough. Dollop pie filling on the cheese mixture and swirl with a knife. Bake for 35 minutes. Let cool to room temp and them refrigerate until serving.

Corn Souffle - Holly Krause

2 T butter (melted, use a good size bowl because you will add cream cheese to it)

1 pkg cream cheese

Add cream cheese to melted butter and microwave until cheese is soft and stir until blended.

Mix following ingredients to above mixture.

1 can whole kernel corn, drained

1 can cream-style corn

1 pkg (8.5 oz) corn muffin/bread mix

2 eggs lightly beaten

1/4 c sliced green onions

2 diced jalapenos (can omit or add more if you like)

Mix well and pour into a greased 9 x 13 baking pan.

Top with:

1 c shredded cheddar cheese

Bake in a 350 degree preheated oven for 40 minutes or until golden brown.

Flaming Pretzels - Holly Krause

1 c canola oil

1 pkg dry ranch dressing mix

1 t garlic salt

1 t cayenne pepper

1/8 t habanero powder (omit if you don't like overly spicy)

1 - 20 oz bag of pretzels

Mix first 5 ingredients and pour over pretzels, stirring to coat. Bake for 2 hours at 200 degrees, stirring every 20 minutes or so.

Beer Batter - Brenda Mossman

1 c flour

1/2 t baking soda

1/2 t salt

1 egg

1/2 t oil

6 to 8 ounces of beer

Mix ingredients. Coat chicken, fish or whatever you like and fry in oil.

Cranberry Sauce - Kate Groskin

12oz fresh cranberries

3/4 c sugar or more if you like, to cut the tartness

3/4 c fresh orange juice

1 T grated orange peel

juice from 1 lemon

Combine all ingredients and bring to a boil, cook until cranberry skins pop, cool and serve.

Aunt Bertie's Rhubarb Jam - Aunt Bertha Colman

5 c rhubarb (can use frozen)

3 c sugar

Combine first two ingredients and let sit overnight in the fridge. Next day cook the first two ingredients until soft and turn off heat.

Add:

1 small package wild strawberry jello (regular strawberry if you can't find "wild")

1 package wild strawberry Koolaid (same as above, regular if you cant find "wild")

Mix well and pour into jars. Finished product must be stored in the fridge. Makes about 3 pints.

Salmon Pate’ - Gramma Jenny (I think?)

1 – 16 oz. can pink salmon (well drained)

8 oz. pkg. cream cheese

1 T grated onion

1 T lemon juice

1 T horseradish

¼ t salt

Mix well, refrigerate for 12 hours before serving. Serve on crackers.

Pumpkin Pie Latte - Holly Krause

3 T (heaping) canned pumpkin puree

1 cup milk

2 T vanilla syrup (if you like it sweeter add another T)

1 T pumpkin spice syrup

¼ t pumpkin pie spice

1 – 2 shots espresso

whipped cream (optional)

In a small saucepan stir pumpkin puree into milk. Add both syrups and pumpkin pie spice. Heat gently, continue stirring occasionally just until steaming and foam begins to appear.

Pour pumpkin flavored milk into a tall mug and pour espresso over it.

Top with whipped cream and a dash of pumpkin pie spice.

Pumpkin Pie Martini - Holly Krause

2 oz. Vodka

1 oz. pumpkin schnapps

1 T pumpkin spice syrup

1 oz cream

Pour into shaker with ice. Shake and serve.

Vodka Orange Slush Punch - Holly Krause

9 c water

2 c sugar

1 – 12 oz. can frozen orange juice

1 – 12 oz. can frozen lemonade

2 c vodka

ginger ale

Put sugar and water in large pan and bring to boil and simmer for 20 minutes. Add orange juice, lemonade and vodka. Pour into large pan and freeze, stirring occasionally. This takes forever to free so it’s a good idea to make it a day in advance. Fill glass ½ to ¾ full of this mixture and fill with ginger ale. Garnish with mint.

Sue Tallman's Famous Pitcher Margarita - Holly Krause

1 – 3 oz. can of limeade

2/3 can of Triple Sec

1 can of Tequila

2-3 glugs of orange juice

Fill blender with ice and mix well.

Mojito - Holly Krause

1 oz. simple syrup (see recipe below)

1 lime juiced

4 mint leaves

1 sprig of mint

2 oz. white rum

2 oz. club soda

Muddle together simple syrup, lime juice and mint. Add rum and soda to the mix and pour over ice and garnish with mint sprig.

Simple syrup:

1 c water

1 cup sugar

Heat on stove until sugar is dissolved.

Uncle Phil’s Horseradish Bloody Mary - Holly Krause

4 c plain tomato juice

2 lg. lemons juiced

2 T soy sauce

2 T Worcestershire sauce

1 ½ T Uncle Phil’s Horseradish

1-2 t coarsely ground black pepper

2 cloves of garlic, passed through a garlic press

1-2 t hot sauce

Vodka to taste

Mix first 7 ingredients and refrigerate for 2 hours stirring occasionally. Garnish with green olices, celery, Gramma Jenny’s sun dills, green onions, pickled asparagus, lemon slices or all of the above.

Scallop & Avocado Salad - Holly Krause

1 lb. small scallops

1 c chopped roma tomatoes

1 c sliced scallions

1 avocado cubed

1 c chopped cilantro

6 T fresh lime juice (about 3 limes)

1 T olive oil

½ t crushed red pepper

½ t kosher salt

Bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 ½ minutes. Drain and refrigerate 2 hours. If scallops are larger than bite-size cut them down to appropriate size and combine with all other ingredients.

Ruben on a Cracker – Polly Timperley

1 - 8 oz. pkg. cream cheese

1 – can sauerkraut (drained well)

½ lb. dried or corned beef crumbled

¼ c. thousand island dressing or Kraft sandwich spread

Place all ingredients in a microwave safe bowl or crock-pot and melt together.

Serve hot on rye crackers.

Strawberry Salsa – Stefanie Dudley's Gramma Sunderman

½ medium red or sweet yellow onion, thinly sliced

1 jalapeno pepper, minced

1 ½ green bell pepper, julienne

¼ c shredded fresh cilantro

½ pint fresh strawberries hulled and sliced

¼ c orange juice

2 T lime juice

2 T olive oil

Salt and Pepper to taste

Place all ingredients in a large mixing bowl and toss to combine. Cover and refrigerate at least 2 or as many as 4 hours.

Cheddar Cheese & Bacon Dip - Holly Krause

1 pkg. Hidden Valley ranch dressing mix

1 – 16 oz sour cream

½ c sharp cheddar cheese, finely shredded

¼ c bacon bits

Combine and refrigerate for 2 hours before serving. Great on baked potatoes or crackers.

Muddy Buddies, Puppy Chow or Monkey Munch- Holly Krause

¾ c peanut butter

1 c chocolate semisweet chips

¼ c butter (margarine to watery, makes cereal soggy)

8 c Crispex cereal

2 ½ c powdered sugar

Melt peanut butter, chocolate chips and butter together. Pour over cereal and stir gently to coat cereal. Put in bag and add powdered sugar, shake gently to coat. Refrigerate for half an hour.

Deviled Eggs - Holly Krause

4 hard boiled eggs, halved, yolks remove and added to ingredients below

2 T mayo ( not miracle whip)

1 ½ t Dijon Mustard

3 - 5 drops of hot sauce

2 T fresh chives

Salt and pepper to taster

Whip last 5 ingredients and yolks together and spoon back into the halved eggs. Refrigerate 2 hours before serving.

Hidden Valley Oysters - Gramma Jenny

2 pkg. Oyster crackers

½ t dill weed

½ t garlic salt

1 pkg. Hidden Valley Ranch

1 c canola oil

Combine last four ingredients and pour over oyster crackers, stir to coat. Spread on baking sheet and bake for 15 to 20 minutes at 250 degrees.

Scramble (a.k.a. Chex Mix) - Gramma Jenny

2 lbs mixed nuts

1 – 12 oz. bite size shredded wheat

1 – 10 oz. Cherrie O’s

1 – 6 ½ oz. Crispex

1 pkg. pretzels

2 c canola oil

2 T Worcestershire sauce

1 T Lawry’s

1 T Garlic Salt

1/4 t Habenaro powder (if you like it spicy, Holly this)

Mix cereals, nuts and pretzels in a large mixing bowl. In a smaller bowl mix all other ingredients and pour over cereal, stirring to coat. Bake at 250 degrees for 2 hours stirring every 15 – 20 minutes, makes 8 quarts.

Taco Dip (a.k.a. Monkey Puke) - Gramma Jenny

2 lbs ground beef, browned and drained

2 lbs Velveeta cheese

2 cans Hormel chili w/beans

2 – 16 oz. bottles hot taco sauce or thick &chunky salsa

Mix ingredients in crock pot, serve hot with tortilla chips. Makes a large batch but it freezes great.

Cowboy Caviar - Holly Krause

2 cans black beans, drained and rinsed

2 cans whole kernel sweet corn drained (Molly uses garbanzo beans instead)

1 medium onion diced

2 jalapeno peppers diced (more or less can be added if desired)

¼ c fresh cilantro

2 limes, juiced

1 ½ t kosher salt

Mix all ingredients and refrigerate for 2 hours. Serve with tortilla chips.

Crescent Taco Pizza - Holly Krause

1 lb. ground beef

1 pkg. taco seasoning
½ c water

1/3 c chopped olives

1 bunch of scallions

1 tube crescent rolls

1 c sour cream

1 c shredded cheese

Brown ground beef and scallions together, drain and add seasoning and olives and let simmer for 5 minutes. Press crescent rolls out on an un-greased baking sheet as flat as possible. Spread meat mixture then sour cream and top with cheese. Bake at 375 degrees for 20-25 minutes, let cool and top with chopped tomatoes, lettuce and salsa. Cut into bite size squares and serve.

Asian Cabbage Noodle Salad - Holly Krause

bag of coleslaw mix

3 oz pkg. oriental ramen noodle soup

3 oz sliced almonds

1/4 cup margarine

1 T sugar

*optional- 1 T sesame seeds

Dressing

seasoning packet from ramen soup

1/8 cup vinegar

1/4 cup sugar

1/2 cup oil

1 T soy sauce

mix dressing ingredients well

Melt margarine in skillet, crunch noodles while still in package, add to margarine, add 1 T sugar, almonds & sesame seeds (if using)

brown lightly, set aside.

Shortly before serving, add noodle mix, slaw mix & dressing.

Pumpkin Soup - Holly Krause

2 T butter

½ medium onion diced

½ t curry powder

¼ t ground cumin

¼ t ground coriander

¼ t rubbed sage

1 t kosher salt

2 – 15 oz. cans pumpkin puree

2 – 15 oz. can vegetable broth

1 T brown sugar or maple syrup (if desired)

1 c half and half

In a saucepan big enough to hold all ingredients cook butter, onion, curry powder, cumin, coriander, sage and salt until onion is tender. Whisk in pumpkin, vegetable broth and brown sugar or maple syrup, if desired, until well combined. Bring mixture to a boil then reduce heat. Stir in half and half and heat through and serve.

Tomato Tortellini Soup - Holly Krause

2 T butter

2 T olive oil

3 garlic cloves crushed

1 medium onion

1 T basil

1 T chives

½ t pepper

2 cans vegetable broth

2 cans tomato soup

1 large and 1 small can diced tomatoes (for the small can I use chili ready for a little extra spice)

2 pkg. pre cooked tortellini, any flavor (if dry prepare as directed then add)

2 c half and half

1 cup shredded parmesan cheese

Sauté first 7 ingredients until soft then add all other ingredients and cook until parmesan is melted.

Black Bean Soup - Holly Krause

2 tablespoons extra-virgin olive oil

1 sprig fresh bay leaves or 1 large dried bay leaf

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

3 ribs celery with greens, chopped

1 large onion, chopped

1 red bell pepper, seeded and chopped

3 (15-ounce) cans black beans

2 tablespoons ground cumin

1 1/2 teaspoons coriander

Salt and pepper

2 to 3 tablespoons plus 2 teaspoons hot sauce

2 cups chicken or vegetable stock

1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes

Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.

Watermelon and Feta Salad with Poppy Seeds - Holly Krause

1/2 of a small seedless watermelon, cut into chunks
1/2 c feta cheese, crumbled
1 small red onion, finely sliced
Kalamata olives (10 or so)
Half a cucumber, de-seeded and cut into slices
Small handful mint leaves, finely sliced
Half the amount of parsley, leaves picked and roughly chopped
Juice of 1 lime
Extra virgin olive oil (about 2 tablespoons)
Black pepper
Poppy seeds (about a tablespoon)

- Cut the watermelon into chunks and add to a bowl with the onion, olives, herbs, cheese and cucumber.
- Whisk the lime juice and olive oil together with the poppy seeds and some black pepper and add to the salad. Stir to combine and serve.

Baked Spinach & Artichoke Dip – Molly Timperley

1 can artichokes - drained and chopped

1 pkg. chopped spinach - thawed and squeezed

1 c sour cream

1 c cup mayo (not miracle whip)

1 bag mozzarella

1 bag parmesean

3 cloves of garlic - pressed

pepper to taste

Combine ingredients and bake for 35minutes at 350 degrees.

Pumpkin Cinnamon Rolls - Holly Krause

Dough:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 c warm water

1 c pumpkin puree

1 T water

1/4 c butter, melted

1 T granulated sugar

2 1/2 c all-purpose flour

1 1/4 t salt

1/2 t cinnamon

1/4 t ground nutmeg

1/4 t ground ginger

3/4 c all-purpose flour

1 T canola oil

Filling:

½ c brown sugar

1 ½ t cinnamon

3 T butter (softened)

Frosting:

1 8oz pkg cream cheese (softened)

½ c butter (softened)

1 t vanilla

3 c powdered sugar

In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the sugar, pumpkin, water and melted margarine in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

Combine the sugar, brown sugar, butter, and cinnamon in a small bowl.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Spread brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Mulligatawny Soup - Holly Krause

4 T butter

1 lg. onion, chopped

6 garlic cloves, finely chopped

3 T fresh ginger, peeled and finely chopped

1 jalapeno, seeded and finely chopped

1 t ground coriander

2 t ground cumin

1 1/2 t turmeric

1/4 c flour

1 3/4 c lentils ( the lighter in color the better)

9 c chicken or vegetable broth

3 T cilantro leaves, chopped

1 c unsweetened coconut milk

1/4 c fresh lemon juice (usually 1 lemon), plus lemon wedges for garnish

2 t salt (omit if broth isn't low sodium)

1. Heat butter in a large pot over medium-high heat. Add the onion, garlic, ginger and jalapeno and cook, stirring until browned, about 12 minutes. Lower the heat to medium, stir in coriander, cumin and turmeric and cook about 1 minute. Stir in flour and cook for another minute.

2. Pour in broth, whisking constantly and bring to a boil. Add lentils to thickened broth, lower the heat, cover and simmer until very tender. Remove from heat and allow to cool.

3. Once mixture has cooled stir in cilantro. Working in batches, transfer to a blender and puree until smooth. Return puree to the pot and reheat over medium heat.

4. Whisk in coconut milk, lemon juice and salt. Garnish with cilantro and lemon wedges.