(Rose McLean)
1 pkg. Oreo cookies (not double stuff)
1 (8 oz.) pkg. cream cheese, softened
1 pkg. white almond bark
Crush Oreo cookies. Mix crushed Oreo cookies and softened cream cheese. Roll the mixture into small balls and put each ball on a wax lined paper cookie sheet. Freeze the Oreo balls for at least two hours. Dip each frozen ball in the melted almond bark and let dry on wax paper.
Keep refrigerated.
(Rose McLean)
In 3-quart saucepan combine:
2 cups sugar
1 cup corn syrup
½ cup water
Over medium-high heat stir mixture until boiling. Keep boiling but stop stirring until 275 degrees. Add:
1 cup melted butter
1½ - 2 cups chopped nuts
Stir until 305 degrees. Remove from heat, add 1 teaspoon baking soda and stir quickly until soda is blended completely. Immediately pour onto baking sheets and spread fast.
When cooled, break into pieces. Dip into melted chocolate bark.
(Bonni Falkner)
½ C. butter/margarine
1 C. light corn syrup
2 C. brown sugar
Bring to boil and add 1 can sweetened condensed milk
Simmer to softball.
Add: 1 t. vanilla. Pour over 10 quarts of popcorn. When cool enough to handle, shape into balls.

(Bonni Falkner)
Mix: 1 ¾ C. flour
½ C. sugar
½ C. brown sugar, packed
1 t. soda
½ t. salt
½ C. shortening
½ C. peanut butter
2 T. milk
1 t. vanilla
1 egg
Make small balls and roll in sugar.
Bake on ungreased cookie sheet at 375 for 10-12 minutes. Top with kiss or star.
(Janice Coker)
2 C sugar
½ C water
1 stick unsalted butter
1/3 C light corn syrup
¾ t baking soda
12 oz roasted, salted mixed nuts
In a large saucepan combine sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 295-
300 ° on a candy thermometer (10 minutes). Remove from heat and carefully stir in baking soda.
The mixure will bubble. Stir in the nuts, them immediately scrape the brittle onto a large, rimmed, nonstick baking sheet. Using the back of a large spoon (oil lightly), spread the brittle into a thin, even layer. Let cool completely, about 30 minutes. Break into large shards. Store in airtight container at room temperature for up to a month.

(Janice Coker)
¾ C butter, softened
¾ C confectioner’s sugar
1 ½ C all-purpose flour
½ t almond extract
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9” baking pan. Bake at 350 ° for 18-20 minutes or until lightly browned.
Spread ¾ C seedless raspberry jam over crust.
In a large bowl, beat 3 egg whites, 6 T sugar 1 T at a time on high until stiff peaks form. Fold in
½ C flaked coconut and ½ C sliced almonds. Spread over jam.
Sprinkle with ½ C sliced almonds. Bake at 350 ° for 18-22 minutes or until golden brown.
(Tricia Aspen)
Combine in food processor and process until finely ground. Set aside.
1 C toasted, chopped almonds
1 T sugar
Mix in a large bowl, beat:
1 C butter, softened and beaten til fluffy
2/3 C sugar
Add, stirring to combine:
Finely ground almonds
1 egg
½ t salt
½ t vanilla
½ t almond extract
½ t ground nutmeg
2-2/3 C flour
Press into bottom of a greased 15x10x1” baking pan. Using your thumb, make 54 indentations in the dough (9 rows of 6 thumbprints across). Fill each indentation with a dab of fruit preserves of your choice.
Preheat oven to 325 ° . Bake for 10-12 minute or until pale golden brown. Cool. Cut into squares.

(Breanna Geraets)
Ingredients
9 cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar
Preparation Directions
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
(Janice Coker)
1 tablespoon water
1 egg white
1 pound pecan halves
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
Beat water and egg white until frothy. Mix in pecans. Combine sugar cinnamon and salt. Mix well with pecans. You may not need quite all of the sugar mixture. Spread on a cookie sheet.
Bake at 235 degrees for one hour. Stir about every 15 minutes during the baking.

(Janice Coker)
8-10 ounces chocolate chips, melted in the microwave
1 cup butter
1 cup sugar
¼ cup water
1 tablespoon corn syrup sliced almonds or finely chopped pecans
Cook butter, sugar, water and corn syrup over medium heat. Stir until butter melts and sugar dissolves. Stir occasionally as the mixture approaches 295 degrees and mixture begins to darken.
Pour onto a buttered cookie sheet. Allow to cool slightly. Pour on melted chips and spread evenly over surface. Sprinkle with nuts. Allow to cool completely and break into pieces. Recipe can easily be doubled.
(Linda Borofka)
1/2 cup (1 stick) butter, softened
2/3 cup peanut butter
2/3 cup granulated sugar, divided
1/3 cup firmly packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1/3 cup cocktail peanuts, finely chopped
1 tsp. baking soda
1/2 tsp. salt
48 foil-wrapped milk chocolate pieces, unwrapped
Preheat oven to 375°F. Beat butter, peanut butter, 1/3 cup of the granulated sugar and the brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk and vanilla; beat until well blended. Combine flour, peanuts, baking soda and salt. Gradually add to butter mixture, beating until well blended after each addition.
Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining 1/3 cup granulated sugar. Place, 2 inches apart, on ungreased baking sheets.
Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.

(Rose McLean)
12 oz. Jimmy Dean pork sausage, browned (I use the original flavor)
4.25 ounces of black olives, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup shredded Cheddar cheese
1 cup shredded mixed cheese (Italian blend, pizza blend or Mexican blend)
1 cup Ranch dressing
1 package of square wontons
Brown sausage. Remove from heat. Add the rest of ingredients (except wontons) and mix. Heat oven to 350 degrees. Place wontons into muffin tin cups. Fill wontons with meat and cheese mixture. Bake for 8-10 minutes or until the edges are slightly brown and cheese is melted.
(Tricia Aspen)
Mix three parts apple juice/cider and one part cranberry or raspberry juice. For a large group, use a 30-50-cup stainless coffee maker.
Heat. Steep a spice packet.
To make a spice packet, pile ¼ to ½ cup mixed spices in a paper coffee filter or double layer of cheese cloth. Include broken cinnamon sticks, whole cloves, shredded ginger, orange or lemon peel, crushed or grated nutmeg. Use whatever you have on hand – there is no “recipe” for this. Tie into a bundle using dental floss, and leave a long enough string to drape over the side of the pot and into the cider so that it can easily be removed if desired.
(Tricia Aspen)
Blend:
1 (8 oz.) pkg. cream cheese, softened
1 cup Miracle Whip
Stir in:
1 jar sliced green olives
Chill and serve with crackers.

(Tricia Aspen)
2 C cooked and mashed/riced potatoes
2 T butter
3 T cream
1 t salt
Mix while hot and refrigerate overnight.
Add 1 C flour and mix well. Shape into balls (the size of an egg). Roll on a cloth-covered and floured board with a cloth-covered and floured rolling pin. Cook on a lefse griddle, flipping when lightly done on each side. (You’ll get the hang of it.)
Tips: This is former Congressman Steve Gunderson’s recipe and is very good doubled, tripled, quadrupled. Use plenty of flour for rolling, and roll as thinly as possible. Place cooked lefse between dish towels as you go; this steams it and keeps it soft. Do this with friends: have everyone bring their own dough, flour and apron, and divide up the rolling/flipping chores, then sit awhile and enjoy a couple pieces! Lefse freezes well.
(Linda Borofka)
Combine in large bowl:
One Can Crushed Pineapple
One Cup Sugar
One 8 oz. Cream Cheese
One 8 oz. Cool Whip
Refrigerate until ready to serve
Separately combine:
3 Cups Crushed Pretzels
One Cup Melted Butter
½ Cup Sugar
Bake for 10-12 Minutes – do not over bake. Store in air-tight container. Mix with above directly before serving.

(Bonni Falkner)
Sauce:
1 C. ketchup
½ C. brown sugar
1/8 C. vinegar
1 ½ T. Worcestershire sauce
1 1/5 T. Mustard
1/8 C. water
Add:
2-8 oz cans whole water chestnuts wrapped individually with 1/2 pound bacon
Mix together and simmer for 20 minutes. Works well in a crockpot.
(Tricia Aspen)
Blend and refrigerate:
• 8 oz cream cheese
• 4 chopped green onions
• 1 small can tiny shrimp, minced with a fork
• 2 T Mayo
• 2 T chili or cocktail sauce
• Couple dashes Worcestershire sauce
Serve with crackers.
(Linda Borofka)
4 packages of cocktail wieners
Kraft Honey Bar-b-que sauce
Fill up a crock pot with cocktail wieners and add enough BBQ sauce to cover. Heat for 3-4 hours to blend flavors.

(Linda Borofka)
2 packages of frozen meatballs (or make your own using 2 pounds of hamburger: 1” meatballs; precook)
Kraft Honey Bar-b-que sauce
Add frozen or precooked meatballs to crock pot and cover with
BBQ sauce. Heat for 3-4 hours to blend flavors.
(Doug Mell)
9 ¼ cups fresh spinach
2 ¼ cups fresh strawberries, hulled and sliced
¼ cup sugar
1 ½ tablespoon sesame seeds
2 ¼ teaspoon poppy seeds
1 ½ teaspoon minced onion
¼ teaspoon paprika
½ teaspoon low-sodium Wircestershire sauce
¼ cup cider vinegar
1 ½ tablespoon oil (olive or vegetable)
1 ½ tablespoon water
1 cup chopped walnuts
5 ounces bleu cheese, crumbled
Combine spinach and strawberries in a large bowl – toss gently. Cover and chill.
Combine sugar and remaining ingredients, except walnuts and cheese, in the container of a blender. Process at low speed for 30 seconds.
Toss spinach, strawberries, dressing, walnuts, and cheese.
Serve immediately. Yields 12 cups.

(original recipe from Vi Hintzman)

½ cup butter

18 oz. crunchy peanut butter

3 cups powdered sugar

1 teaspoon vanilla

½ teaspoon salt

2 ½ cups Rice Krispies

White chips – about 1 ½ packages

Milk chocolate chips – about 1 ½ packages

Finally chopped peanuts
Cream butter and peanut butter until fluffy. Mix in powdered sugar, vanilla and salt. Mix well.
Add Rice Krispies.
Pat out to 3/8” thick on wax paper covered cookie sheet. Refrigerate until firm.
Cut into squares. Melt white chips and dip half of each bar. Let harden.
Melt chocolate chips and dip other half of each bar, then dip in chopped nuts.
(Rose McLean)
Mix:
½ cup butter
½ cup margarine
½ cup powder sugar
1 teaspoon vanilla
1 teaspoon rum
Blend in:
2 ¼ cups flour
¼ teaspoon salt
Add:
¾ cup chopped nuts
Roll into balls. Put on ungreased cookie sheet.
Bake for 15 minutes at 350 degrees
Roll in powder sugar

(Tricia Aspen)
Soak in ¼ C orange juice or rum (I use spiced rum) and set aside.
1 C raisins 1 C mixed candied fruit
In a large bowl, stir 2 pkg (2 T) active dry yeast into water to soften.
Add:
1 C warm milk
¼ C softened butter
½ t mace (I used nutmeg)
2 T grated lemon rind
2 eggs, lightly beaten ½ C granulated sugar
2 C flour
Cover with plastic wrap and a towel; let rise for 30 minutes. It should be light and bubbly.
Stir to deflate. Add and stir well:
¼ C softened butter
2 t salt
Fruit mixture
1 C chopped almonds (I used pecans)
Gradually add 5 C flour, a little at a time, until dough is stiff enough to knead. Turn out onto a lightly floured surface. Knead, adding more flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl, turning once to coat. Cover with a towel and let rise until doubled,
45 – 65 minutes or so.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape each half into
9x13” oval. Brush 1 T melted butter on each oval. Combine 2 T granulated sugar with 1 T cinnamon. Sprinkle half the sugar mixture over each oval lengthwise. Fold dough in half lengthwise. Lift onto parchment-lined baking sheets, and press folded sides slightly to help loaf keep its shape during rising and baking. Cover and let rise for 45 minutes.
Bake in preheated oven for ~30 minutes. Immediately remove from baking sheet and cool on wire rack to keep crusty. Cool for 30 minutes, then ice with 1 C confectioners’ sugar and ~6 T heavy cream (consistency of honey). Garnish with red and green candied cherries, if desired, cut/sliced and placed to resemble flower petals.

Black Bean and Corn Salad

2 cans of black beans, drained

2 cups cooked corn

2-3 medium-sized garlic cloves, minced

½ cup well minced red onion

1 medium sized red bell pepper, minced

1 t salt

½ cup olive oil

½ cup fresh lime juice (3-4 limes)

2-3 t whole cumin seeds (or ground coriander)

½ cup minced fresh cilantro

½ cup minced fresh parsley
Mix and refrigerate. Will keep up to 5 days if refrigerated in a tightly-covered container.

Reuben Spread
(Vicki Price)
1 c. corn beef (or more to taste) (I purchase the sandwich slices and cut up)
1 can sauerkraut, rinsed well and drained
2 c. (8 oz) shredded Swiss cheese
2 c (8 oz) shredded cheddar cheese
1 c. mayonnaise (not Miracle Whip!)
Snack rye bread
1000 Island dressing
In small slow cooker combine first 5 ingredients; cover and cook on low for 3 hours, stirring occasionally.
Serve warm with rye bread.
Cranberry Cheese Ball
(Vicki Price)
1/3 c. craisins
8 oz. cream cheese
3-4 green onions, chopped
1 tsp garlic (or 2 cloves pressed)
¼ c. crushed pineapple, drained well
¼ c. shredded Swiss cheese
Mix first five ingredients together, add Swiss cheese.
Either add crushed almonds to taste or roll ball in sliced almonds. Chill.
Chicken Enchilada Crockpot
(Glendali Rodriguez)
Ingredients:
4-6 chicken breasts
2 small onions
2 tbsp. olive oil
1 tbsp. ground cumin (or more, your choice)
28 oz. can of either green enchilada or red enchilada sauce (spiciness varies)
12 small corn tortilla shells
12 oz. shredded cheddar cheese
Preparation:
Pre-cook chicken in pan with olive oil, sauté w/onions & add cumin
Crockpot- 4-6 hours on low
Layer: sauce, tortillas, chicken mixture, and cheese
Serve with tortilla chips.

Honey Glazed Snack Mix
(Donna Otto)
8 C. Crispix Cereal
3 C. Miniature Pretzels
2 C. pecan halves
2/3 C. Butter
½ C Honey
In a large bowl, combine cereal, pretzels & pecans – set aside.
In a small saucepan, melt butter, stir in hone until well blended.
Pour over cereal mixture & stir to coat. Spread into 2 greased 10: x 15” x 1” pans.
Bake at 350 degrees F. for 12 – 17 minutes or until mixture is lightly glazed,
Stirring occasionally. Cool in pans 3 minutes and then spread on waxed paper to cool completely.
Store in air tight containers. (Yield: 12 cups)
Cranberry Walnut Squares
(Donna Otto)
Cookie Crust:
Preheat oven to 350 degrees F. Spray 15” x 10” x 1” baking pan with non-stick cooking spray.
In large bowl with mixer at medium speed beat 2 ½ C. Flour, 1 C. (2 sticks) butter or
Margarine (cut in pieces), ½ C. sugar and ½ teaspoon salt until mixture resembles fine crumbs, press firmly into prepared pan. Bake 20-23 minutes or until golden brown.
Topping:
4 eggs
1 C. light or dark Karo syrup
1 C. sugar
3 tablespoons butter or margarine, melted
2 C. coarsely chopped fresh or frozen cranberries
1 C. chopped walnuts (I used pecan pieces)
Prepare and bake cookie crust. Meanwhile, in large bowl beat eggs, corn syrup, sugar and butter until well blended. Stir in cranberries and nuts. Immediately pour over hot crust, spread evenly. Bake
25-30 minutes or until set. Cool completely. Cut into 1 ½” squares.
Makes about 60 squares.

Oatmeal Cake
(Donna Otto)
Put 1 C. quick cooking oatmeal in a bowl, add 1 ½ C. boiling water, stir until well blended and cool. After it cools, add:
1 C. white sugar
1 C. brown sugar
2 eggs
½ C. shortening
Beat well and then add:
1 teaspoon vanilla
1 teaspoon cinnamon
1 ½ C. flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
Beat well again. Bake at 350 degrees F. – 30-40 minutes.
Topping:
¾ C. brown sugar
¼ C. milk
6 tablespoons melted butter
1 C. shredded coconut
½ C. chopped nuts
Mix and spread on cake when it comes out of the oven. Put under broiler until brown. WATCH CAREFULLY.

(Tara   Boyette)
2 ‐ cans   creamed   corn
2 ‐ cans   petite   diced   tomatoes
2 ‐ cans   lima   or   butter   beans
8 ‐ red   potatoes
1 ‐ med ‐ lg   yellow   onion   (chopped)
1 ‐ pkg   boneless   chicken   thighs
¼   cup   sugar
Vinegar   (to   taste,   I   use   a   few   tbsp.)
pepper   (to   taste)
Directions
1.
Dump   can   contents   into   large   pot,   add   sugar   and   vinegar,   low   to   med   heat
2.
Dice   potatoes,   place   in   microwaveable   bowl   covered   with   saran   wrap   for   8 ‐ 16   min,   when   completely   cooked   add   to   larger   pot.
3.
Cook   chicken   and   onions   in   a   pan,   when   complete,   chop   chicken   to   small   pieces   and   dump   all   contents   into   larger   pot.
4.
Mix,   let   simmer   for   20   min,   stirring   occasionally
5.
Enjoy!

(Ethel   Glylek)
Combine   then   shape   into   meatballs:
2   #   lean   ground   beef
1   dry   pkg   onion   soup   mix
½   c   Bread   crumbs
3   eggs   slightly   beaten
Sauce
Combine:
1   jar   chili   sauce
½   jar   water
½   c   brown   sugar
1   c   whole   cranberry   sauce
1   c   drained   chopped   sauerkraut
Directions
Put   meatballs   in   single   layer   in   baking   dish,
Pour   sauce   evenly   on   top   (can   refrig   overnight)
Bake   uncovered   350   1   hour

(Tara   Boyette)
2 ‐ 8oz   pkgs   cream   cheese
1 ‐ 9oz   pkg   corned   beef   deli   meat
1 ‐ can   of   sauerkraut
8oz   swiss   cheese   (shredded)
4oz   Thousand   Island   dressing
Directions:
1.
Soften   cream   cheese
2.
Chop   corned   beef
3.
Mix   together
4.
Place   in   mini   crock   pot
5.
Serve   with   crackers   or   mini   rye   bread   slices

(Glendali Rodriguez)
2 c. raisins
1 c. water
1 t. baking soda
1 t. vanilla
1 t. cinnamon (optional)
¼ t. nutmeg (optional)
1 c. margarine
2 c. brown sugar
3 eggs (beaten)
1 t. baking soda
4 c. floor
Preheat oven to 350 degrees. Boil the raisins in water for 5 minutes. Cool then add baking soda.
Let stand then add vanilla, cinnamon and nutmeg. Cream together margarine and sugar the add eggs, baking powder and flour. Add raisin mixture to flour mixture and stir together well. Drop by teaspoon onto cookie sheet and bake for 12 minutes.
(Tara Boyette)
1 red pepper
2 Jalapenos (unseeded)
1 can of corn or ½ a bag of frozen corn
½ can diced olives
16 oz fat-free cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix.
Mix ingredients together.
Serve with crackers or raw veggies
(Tara Boyette)
Package of Wanton Wrappers
2 10 oz packages corned beef (chopped)
1 large can Frank’s sauerkraut
1 16 oz bag shredded Swiss cheese
Olive oil
Drain sauerkraut, chop beef and mix with cheese. Take small scoops of mix and place on wanton, roll, wrap, and seal. Fry in olive oil until brown. Bake until crispy at 350 degrees. Serve with 1000 island dressing.

(Tara Boyette)
2 ½ Flour minus 1 T.
1 c. Sugar
2 st. Butter
1 T Vinegar
1 t vanilla
½ t salt
¼ t Baking Soda
1 egg
Put in fridge overnight. Bake at 350 degrees 8-12 min
½ cup butter, cubed
½ cup brown sugar
½ cup molasses
2 tsp. white vinegar
1 egg, lightly beaten
3 cups all-purpose flour
½ tsp. backing soda
½ tsp. ground ginger
½ tsp. ground cinnamon
¼ tsp. salt
Decorating icing, nonpareils, Red Hots or candies of your choice, (optional)
1. In small saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from heat; cool to lukewarm. Stir in egg. Combine flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough.
2. Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap.
Refrigerate for at least 2 hours or until easy to handle.
3. On a lightly floured surface, roll dough to ¼-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 degrees for
7-9 minutes or until edges are firm. Remove to wire racks and let cool completely.
Decorate as desired.

(Tara Boyette)
3 8-oz cream cheese
¾ c sugar
1 ½ t vanilla
Crust:
3 eggs
8 oz graham cracker crumbs
4 oz butter melted
Spring form pan. Mix crust ingredients. Pat in bottom of pan. Mix cheese ingredients and add on top of crust. Bake 305-315 degrees for1 hour 15 min depending on pan.