Recipes for the Refreshments Served to the Williamson County Master Gardener Classes

Recipes for the Refreshments Served to the Williamson County Master Gardener Classes

Zucchini Appetizers 1 C baking mix (Bisquick) ½ C Parmesan cheese 1 t baking powder 2 T chopped parsley ½ C oil ½ t oregano 4 eggs, beaten 1 clove garlic (or ⅛ t garlic powder) 3 C grated zucchini Ground pepper to taste ½ C minced onion Combine the Bisquick and baking powder in a bowl. Stir in the oil and eggs. Add zucchini, onion, cheese, parsley, oregano, garlic, and pepper. Mix well. Put in a 13 x 9 pan. Bake at 350 0 for 30 minutes or until golden brown. Cut into squares. Olive Cheddar Puffs 1 lb sharp cheddar cheese, shredded or grated ½ lb butter or margarine 2 cups of flour 1/4 tsp salt ½ tsp cayenne pepper (or 1 tsp mild taco seasoning mix) Green olives stuffed with pimiento Drain olives and pat dry. Mix cheese and butter, either by hand or using a strong mixer. Mix flour, salt, and cayenne pepper. Knead flour mixture into cheese mixture. Add more flour if dough is sticky. Chill dough for 25 minutes (optional). Roll dough into about 1 inch balls, flatten each, wrap flattened dough around olive. Roll back into ball. Place on cookie sheets and put in freezer for 10-20 minutes. When frozen, you can put them into Tupperware and keep in the freezer until you're ready to bake and serve. Bake at 350 0 for 20 minutes. 2

Bruschetta Mozzarella (to be spooned onto Italian bread) 1/3 cup olive oil 2 cloves garlic, minced (or ¼ tsp garlic powder) 1/2 tsp salt 1/4 tsp coarsely ground pepper 1/4 cup minced onions 2 cans diced tomatoes (14.5 ounce) 2 cups finely shredded low-moisture Mozzarella cheese Mix all ingredients. Put mixture in the refrigerator to blend four hours. Adjust seasoning to taste. Use fresh tomatoes when available. Hot Crab Dip 1 8-ounce package cream cheese, softened to room temperature 1 6-ounce can crab meat (drained and rinsed with cold water) 2 T minced onion 1 t horseradish cream ⅛ t ground pepper 1 T milk Mix all ingredients well. Put in baking dish. Top with ⅓ C slivered almonds. Bake for 15 minutes at 375 0. Cocktail Cheese Biscuits 2 sticks butter or margarine 2 C flour 2 C sharp Cheddar Cheese, grated 1½ t taco seasoning mix (mild or hot) Cream butter, add cheese and taco seasoning mix. Add flour a little at a time. Roll into small balls. Bake at 350 0 for 15 minutes. Makes about 60. Can be frozen. 3

Cucumber Rounds French Baguettes - cut bite size 8 oz. cream cheese 1 cup mayo 1 pkg. 'Good Seasons' Italian Mix (Blend together and spread on the bread) Slice cucumbers and place on each slice Sprinkle with dill & paprika. Vegetable Dip Makes 2 cups 1 pint sour cream 2-4 T. horseradish 3 gloves garlic 2 tsp. salt ½ handful fresh chopped parsley 1 tsp. pepper Less than ¼ tsp. curry powder Mix and chill 24 hours before serving Florentine/Artichoke Dip One ten-ounce package frozen chopped spinach, thawed and drained well Two 6.5 ounce jars of marinated artichoke hearts, drained and chopped 12 ounces cream cheese, softened 1 cup shredded Parmesan cheese ½ cup plain non-fat yogurt (or mayonnaise) 3 large garlic cloves (or 1/4 tsp garlic powder) 2 Tbsp lemon juice 1-1/2 cups bread crumbs 2 Tbsp butter, melted In a large bowl, combine cream cheese, Parmesan cheese, yogurt (or mayonnaise), garlic and lemon juice. Add spinach and artichoke hearts. Spoon mixture into a lightly greased 11 x 7 inch baking dish. Combine breadcrumbs and butter and sprinkle over the top. Bake, uncovered, at 375 degrees for 25 minutes. 4

Mexinut Dip 2 cans (11-1/2 ounce) condensed bean and bacon soup 2 cups shredded Cheddar cheese 2 cans (10 ounce) tomatoes with green chilies (Rotel / Mild) 2 T minced onion 2 T taco seasoning mix 1 C peanut butter Heat all ingredients in top of double boiler until cheese is melted and mixture is blended. OR Microwave on high 5 or 6 minutes, covered, stirring occasionally. Serve with tortilla chips or veggies. Makes 6 cups Mexican Cheese Dip 2 large (32 ounce) boxes of Velveeta 2 cans diced tomatoes (drained) 2 cans Campbell s Cheddar Cheese soup 2 cans Campbell s Nacho Cheese soup 2 cans chili without beans Melt Velveeta in microwave or large double boiler. Add tomatoes, soups and chili. Serve with tortilla chips and vegetables. 5

Seven Layer Mexican Dip 1 can non-fat refried beans 2 avocados, mashed (or use prepared guacamole ours was from Costco) 16 ounces sour cream/yogurt cheese* 1 package taco seasoning mix (hot or mild, depending on taste) Pinch of black pepper 1 T lemon juice 1 bunch green onions, finely chopped 2 tomatoes, chopped and drained (or one can finely diced tomatoes, drained well) 2 cups shredded Cheddar or Mexican cheese ½ to 1 cup sliced black olives Layer as follows in 11x7 or 8x8 dish: Refried beans Avocados, mashed (or guacamole) Sour cream/yogurt cheese mixed with taco seasoning mix, lemon, and pepper Tomatoes Onion Cheese Olives Chill at least two hours. Serve cold. *Yogurt Cheese Line strainer with two layers of cheesecloth. Put strainer over a bowl large enough to hold it. Pour container of plain non-fat yogurt into the strainer. Let the yogurt drip overnight. Remove the yogurt from the strainer, discard the liquid from the bowl. Use the thicker, drier yogurt in place of sour cream. 6

Cheese Cloud 12 slices day old bread 2 C finely shredded sharp cheddar cheese 4 eggs 2½ C milk ½ t prepared mustard 2 T minced onion ½ t salt ⅛ black pepper Trim the crusts from the bread. Arrange 6 slices in the bottom of a 12 x 8 x 2 greased baking dish. Cover the bread with the cheese. Layer 6 more slices of bread on top. Beat the eggs. Mix in the milk and seasonings. Pour over the bread in the dish. Refrigerate overnight, then let stand at room temperature for one hour. Bake at 325 0 for one hour. Note: The Cheese Cloud we had in class was made with cheese biscuits from Jim & Nick s BBQ. These biscuits are sweet. Anne sliced 20 biscuits into thirds and layered them in the pan, sprinkled cheese over them, then added another layer of biscuit slices and poured the egg/milk mixture over the biscuits. For this version, Anne did not add the mustard, onions, salt and pepper. When using any leftover sweet bread, omit the last 4 ingredients. When using breads that are not sweet, add in the last 4 ingredients. Squash Casserole 2 cups sliced yellow squash 2 cups shredded zucchini 2 cups artichoke/spinach dip (purchased at Sam s or Costco) 2 eggs (beaten) 1 package Green Giant creamed spinach Cook the creamed spinach according to directions. Set aside. Cook squash and zucchini together in large pot until soft. Drain thoroughly. Add other ingredients. Mix well. Put in two pie pans or 8x8 square pans. Top with buttered bread crumbs. Bake at 350 degrees for 30-45 minutes until lightly browned. This is good as a side dish, spread for bread or crackers, or a dip for fresh veggies. 7

Spinach Balls 2 ten-ounce packages of frozen chopped spinach (no sauce), thawed, drained, and dried 2 cups herbal bread crumbs 4 eggs 3/4 cup melted butter 1/4 cup finely chopped onion ½ cup grated Swiss cheese 1/4 cup Parmesan cheese 1 clove garlic or 1/8 tsp garlic powder Blend all ingredients well and refrigerate for 2 or 3 hours. Roll into 1" balls. Place on greased baking sheet and bake for 15 minutes at 350 degrees. Makes approximately 50. Serve warm. Veggie Pizza Appetizer 2 packages crescent roll dough 2 8-ounce packages cream cheese ½ cup mayonnaise (or plain yogurt) 1 package dry Hidden Valley Ranch dressing mix Spread crescent roll dough into a cookie sheet (large, jelly roll size). Bake at 350 degrees for 10-13 minutes. Cool completely. Beat softened cream cheese, mayo (or yogurt), and Ranch dressing mix until smooth. Spread over cooled dough. Top with cole slaw mix or other vegetables of your choice. Pat down into cream cheese mixture. Refrigerate at least two hours before cutting into squares. Note: Add chopped shrimp or crab to the cream cheese mixture with delicious results. 8

Cornbread 2 cups plain white cornmeal (do not use cornbread mix) 1 teaspoon salt 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 large egg 2 cups buttermilk 4 tablespoons melted shortening Mix dry ingredients. Add egg and buttermilk. Heat shortening in cast iron skillet until smoking. Pour 3 tablespoons of shortening into mixture, leaving one tablespoon in skillet. Stir and pour into very hot skillet. Bake at 450 degrees about 25 minutes. Note: This recipe is best baked in a cast iron skillet, but I do bake in it a regular size (12 count) muffin pan sometimes. Divide evenly into muffin cups. I used a 24 count mini muffin pan when we served the soup on the make-up class day. Recipe made two pans (48 muffins). Just watch for doneness when using muffin pans, since it won't take 25 minutes to bake. Broccoli Cornbread 10-ounce package frozen chopped broccoli; thawed, drained, patted dry, chopped fine. 3/4 cup cottage cheese 1 stick margarine, melted 4 eggs, beaten together 1/4 tsp. salt 1 11-ounce can Green Giant shoepeg corn, rinsed and drained 1 box Jiffy corn muffin mix Put all the ingredients except the corn muffin mix in a large bowl. Stir until mixed well. Finally add the corn muffin mix and stir until well blended. Pour the mixture into a greased 9 x 13" pan. Bake at 400 degrees for 25 minutes. Options: Add chopped onion to taste 9

2-14 oz cans petite diced tomatoes 1 14 oz can white shoe peg corn 1-14 oz can yellow corn 1-14 oz can black beans 1 - green pepper, diced 1 - yellow pepper, diced 1 - red onion, diced 1-8 oz bottle Zesty Italian dressing 1 - package Ranch dressing Mexican Caviar Drain tomatoes and corn (reserve juice from tomatoes just in case you need extra liquid). Drain black beans and rinse well. Mix dressings together, then add all other ingredients. Mix well Refrigerate overnight Serve with chips Note* You can additional ingredients, such as jalapeno peppers, minced garlic, cilantro, hot pepper sauce, to taste. Can also use Rotel tomatoes with green chilies along with the regular tomatoes. 10

Pasta Salad 1 box tricolor rotini pasta 3 cans diced tomatoes (do not drain) 1 small jar (or one cup) artichoke hearts (Drain and chop artichoke hearts.) 1 can asparagus pieces (or one cup fresh) 1 Tbsp balsamic vinegar 1 Tbsp parsley ½ tsp oregano ½ tsp basil 1/3 cup creamy Italian dressing 1 cup shredded Parmesan cheese 1 small package (approximately one cup) feta cheese, crumbled Cook whole box of pasta according to directions. Rinse with cold water. Mix next nine ingredients in large bowl. Add pasta and feta cheese. Mix well. Chill. Serve cold. Delicious topped with sunflower seeds. Ju-Ju s Jambalaya Two tablespoons of olive oil One medium onion, rough chopped One green bell pepper, rough chopped Three stalks celery, rough chopped One 14 oz can diced tomatoes One box Zatarain s New Orleans Style Jambalaya Mix Two and ½ cups water Choice of one pound Hot smoked sausage, pre-cooked chicken or turkey or any combination to make one pound. Chop into bite-size pieces One quarter pound shrimp, peeled, cleaned, deveined. In a 2-½ quart saucepan, drizzle olive oil and sauté onion, bell pepper and celery. When onions are translucent and veggies are soft, add diced tomatoes. Dissolve Jambalaya Mix with water and add to pot. Stir in meat. Bring to a boil. Reduce heat to low. Stir. Cover and simmer for 10 minutes. Add shrimp and stir. Cook additional 15 minutes. Remove from heat. Let stand 10 minutes. Fluff and Serve. Serves 4-6. 11

Cheesy Shrimp on Grits Toast (Recipe courtesy Paula Deen {Food Network}) 3 (14-ounce) cans chicken broth 1 1/3 cups quick-cooking grits 1/2 cup grated Parmesan 1/2 teaspoon salt 1 tablespoon butter, melted 8-ounce package cream cheese, softened 1 tablespoon half-and-half 1/2 cup grated Italian Cheese blend 1 teaspoon chopped parsley leaves 1/2 pound cooked, peeled, and deveined shrimp, chopped 1/2 cup grated Cheddar Preheat oven to 400 degrees F. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1½-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grits rounds until you are ready to top with shrimp mixture.) In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through. Note: I used approximately 1½ pounds of shrimp. I also spooned the grits into a slightly larger than 9 x 13 pan before chilling. After chilling and un-molding I just cut it into pieces to avoid waste. 12

Anne's Quick and Easy Lentil Soup Two 19-ounce cans of Progresso Lentil Soup One pouch Tasty Bite brand "Madras Lentils" (available at Costco/World Market and other retailers) 1/2 C small-diced celery and 1/2 C small-diced carrots 1 pouch instant brown rice. Put the celery and carrots in a microwaveable bowl with enough water to cover. Microwave at 60% until the celery and carrots are tender (about five minutes). Drain. Cook the rice according to pouch directions. Cook the Madras Lentils according to pouch directions. (Remove lentils from pouch. Put in bowl and microwave.) Put the two cans of soup in a large saucepan; warm on low heat. Add the celery and carrots, then the lentils and rice. Mix well and heat to desired temperature. Marjorie's Potato Soup 10-lb bag of potatoes, peeled 1 large onion 1/2 cup of celery 6 carrots (small) 1/2 tsp. celery flakes small pinch of salt 1/2 tsp garlic sprinkle of black pepper Cut all ingredients in bite-size portions. Place in pressure cooker (6-quart size) with about 1/2 cooker of water. Cook about 30 minutes in cooker. Mix together: 1/2 cup of meal Three (3) tablespoons of flour 1/4 cup of milk 1/2 stick of butter Mix together to form a thin consistency.(add a little water if needed). Pour into the potato mixture and stir until it thickens. Ready to eat with corn bread! 13

Janice s Taco Soup 1 lb very lean ground turkey or beef 1 large onion, chopped 1 pkg. Hidden Valley Ranch Dressing Mix 1 pkg. low-sodium taco seasoning mix 1 can black beans 1 can white beans 1 can whole kernel corn 1 can diced tomatoes (Mexican flavor) 1 can diced tomatoes (any flavor) Brown meat and onions, drain. Mix ranch and taco seasoning packets into meat. Then, without draining, add all other ingredients. Simmer 1 hour. Anne's Quick and Easy Tomato Florentine Soup One box frozen chopped spinach 2 cups small pasta (like Barilla's Ditalini) Two 19-ounce cans of Progresso Hearty Tomato Soup (Note: This is different from their Tomato Basil Soup.) One can finely diced tomatoes (not drained) Cook the spinach according to package directions. Drain. Dry by pressing between paper towels. Cut into fine pieces. Set aside. Cook the pasta according to directions. Drain and set aside. Mix the Progresso soup and canned tomatoes in a large saucepan. Add spinach; mix well. Add pasta; mix well. Heat to desired temperature. Add another can of tomatoes for thinner soup. Add more pasta for thicker soup. Can be made for a crowd. Use multiples of the recipe. Serve in a crock pot. 14

Strawberry Pretzel Salad 1 cup crushed mini pretzels ¾ cup sugar, divided ¼ cup butter or margarine, melted Vegetable cooking spray One 8-oz. package cream cheese 1 tsp. vanilla One 8-oz. container Cool Whip One 6-oz. package strawberry Jell-O 2 cups boiling water Two 10-oz.packages frozen strawberries 1 (16 oz.) sour cream ¼ cup chopped pecans, toasted Combine pretzels, 3 Tbsp. sugar and ¼ cup melted margarine. Spray bottom of 9 x 13 dish with vegetable cooking spray. Press pretzel mixture on bottom of pan. Bake at 350º for 15 minutes. Cool completely. Beat cream cheese, 5 Tbsp. sugar, and vanilla at low speed until sugar dissolves. Fold in Cool Whip. Spread over pretzel layer. Stir together water and Jell-O until dissolved. Add strawberries. Chill 1 hour or until partially set. Spread over cream cheese mixture. Chill 8 hours or until set. Stir together sour cream and remaining ¼ cup sugar. Spread over top of strawberry layer. Sprinkle with pecans. Pineapple-Lime Salad 1 3-ounce package lime gelatin 1/2 cup nuts, chopped 3/4 cup boiling water 1/2 cup mayonnaise 1 cup evaporated milk 1 tablespoon lemon juice 1 cup small curd cottage cheese 1 8-ounce can crushed pineapple Dissolve gelatin in boiling water. Cool slightly; stir in milk. Chill until thick but not firm. Fold in remaining ingredients and pour into an 8-inch square pan or 8 individual molds. Chill until firm. Cut into squares, or un-mold, and serve on lettuce leaves. Note: I doubled the recipe for a 9 by 13-inch pan. 15

Apple Cider Gelatin Salad 2 envelopes unflavored gelatin ½ cup cold water 2 cups apple cider or juice ½ cup sugar ⅓ cup lemon juice ¼ teaspoon ground cloves Dash of salt 1 cup diced unpeeled apples ½ cup chopped walnuts ½ cup chopped celery Topping ¾ cup sour cream ¼ cup mayonnaise 1 tablespoon sugar Ground cinnamon Cinnamon Sticks, optional In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, bring cider (or juice) to a boil, stir in the gelatin mixture and sugar until dissolved. Stir in lemon juice, cloves, and salt. Pour into a large bowl. Refrigerate until slightly thickened, about 1 hour. Fold in apples, walnuts, and celery. Pour into a 1qt. dish or individual dishes. Refrigerate until firm, about 2 hours. For topping, combine the sour cream, mayonnaise and sugar in a bowl until blended. Dollop over salad, sprinkle with cinnamon. Garnish with cinnamon sticks if desired. Yield: 6 servings. Note* Recipe was doubled to make a 9 x 13 pan. It takes longer than 1 hour for the gelatin to thicken in the refrigerator. No cinnamon was used on the dressing. Creamy Jell-O 12 ounces of Jell-O (two 6-ounce or four 3-ounce boxes) any flavor 4 cups yogurt flavor to match the Jell-O 2 large cans fruit (drained, reserving the juice), any fruit to match the flavor of the Jell-O and yogurt. Add water to the reserved juice to make one quart. Heat to boiling in pan or microwave, add to Jell-O powder and stir well until the powder is dissolved. Put in the refrigerator until nearly set. Mix in the yogurt until thoroughly blended. Add drained fruit and mix well. Pour into 13 x 9 pan and return to refrigerator to set up. Option: add 1 cup chopped pecans with fruit and yogurt. 16

Pink and Creamy Jell-O 1 (6oz.) strawberry Jell-O 2 cups miniature marshmallows 1 large can crushed pineapple (drain and reserve juice) 16 oz. container large curd cottage cheese 3 cups Cool Whip Add additional pineapple juice to reserved juice to equal 2 cups. Combine Jell-O, marshmallows, and pineapple juice and cook over low heat until marshmallows melt. Cook 3 minutes longer over very low heat. Cool until syrupy. Beat with mixer until pink and fluffy. Add crushed pineapple and cottage cheese, then fold in Cool Whip. 1 (6oz) package cherry Jell-O ½ cup red hots candy 2 cups chopped apples 1 cup chopped walnuts 2 cups chopped celery Cinnamon Candy Jell-O Salad Combine gelatin in 2 cups boiling water. Stir until dissolved. Stir red hots in 1 cup boiling water until dissolved. Add water to measure 2 cups liquid. Add to dissolved gelatin. Cool until partially set; add apples, nuts, and celery. Purple Cow Salad 15 oz. can blueberries 15 oz. can crushed pineapple 2 (3oz.) packages raspberry Jell-O 1 small Cool Whip Drain juice from fruit. Add enough water for 2 cups. Heat this mixture and dissolve jell-o. Add 1 cup cold water. Let stand in the refrigerator until syrupy. Save out ½ cup. Add fruit to the rest and let stand until firm. Blend the ½ cup reserved Jell-O into Cool Whip. Spread on top of salad. 17

Cheddar Cheese-Pineapple Salad 1 (6 oz.) lemon Jell-O ½ cup mayonnaise 2 (13 oz.) cans crushed pineapple, undrained 2 cups water 1 cup sour cream 1 cup shredded sharp cheese Combine Jell-O and water. Heat and stir until jell-o is dissolved. Beat in sour cream and mayonnaise. Stir in undrained pineapple. Chill until partially set. Fold in cheddar cheese. Pour into 9 x 13 dish. Chill until firm. Dr. Pepper Cherry Salad 1 (17 oz) can sweet black cherries 1 (8 oz) can crushed pineapple in its own juice 1 tablespoon lemon juice 1 (6 oz) cherry Jell-O 1 (12 oz) can or bottle of Dr. Pepper 1 cup chopped pecans, toasted Drain liquid from cherries and pineapple, reserving liquid. Slice cherries in half. Reserve them along with the pineapple. Add lemon juice to liquid from canned fruit. Measure liquid and add enough water to make 2 cups. Bring liquid to a boil. Place Jell-O in a medium size bowl. Pour liquid over it and stir until dissolved. Mix in the Dr. Pepper. Refrigerate until it turns syrupy, about 45 minutes to 1 hour. Fold fruit and pecans in the Jell-O. Pour into a 9 x 13 dish and chill again until mixture sets firmly. Lime Yogurt Salad 2 (8½ oz.) cans pear haves 2 (6 oz.) lime Jell-O 4 cups boiling water 2 (8 oz.) containers vanilla flavored yogurt Drain pears, reserving one cup syrup. Slice pears. Dissolve gelatin in boiling water. Measure 1 cup gelatin. Blend in yogurt and pour into 9 x 13 dish. Chill until set, but not firm. Add measured syrup to remaining gelatin and chill until slightly thickened. Arrange pear slices on gelatin yogurt layer and top with clear gelatin. Chill until firm, about 3 hours. Cut into squares. 18

Orange Sherbet Gelatin 2 (6 oz.) boxes orange Jell-O 2 cups hot water 2 cups orange sherbet 1 (15 oz.) can Mandarin oranges (drained) 1 (15 oz.) can pineapple tidbits with juice 2 cups Cool Whip 2 cups miniature marshmallows Place Jell-O in large mixing bowl. Dissolve gelatin in hot water. Add orange sherbet to gelatin mixture. Stir until sherbet is melted and evenly mixed into gelatin. Refrigerate until gelatin begins to thicken (to the consistency of unbeaten egg whites), stirring once in a while to keep an even consistency. Fold in oranges, pineapple, Cool Whip and marshmallows. Pour into a 9 x 13 dish. Chill until set. 1 (6 oz.) lime Jell-O 1 (20 oz.) can crushed pineapple 1 pint half and half 1 (6 oz.) lemon Jell-O Green and Yellow Jell-O Salad Dissolve lime Jell-O with 1 cup hot water. Let cool, add undrained pineapple. Add 1 pint of half and half. Pour into a 9 x 13 dish. Refrigerate until firm. Dissolve lemon Jell-O and let cool. Pour on top of lime jell-o and refrigerate until firm. Mandarin Orange Jell-O Salad 2 (16 oz.) cartons small curd cottage cheese 1 (12 oz) container Cool Whip 2 (6 oz.) orange Jell-O do not dissolve, just put in the dry Jell-O 3 (11 oz.) cans Mandarin oranges, drained Combine cottage cheese, Cool Whip, and dry Jell-O; mix well. Fold in Mandarin oranges. Refrigerate for 24 hours before serving. 19

Lemon Bars 1 package yellow cake mix 2 eggs 1/3 cup vegetable oil 1 package 8 oz cream cheese -- softened 1 teaspoon lemon extract 1/3 cup sugar Beat 1 egg and oil together and add to cake mix. Lightly mix with fork until crumbly. Reserve 1 cup of this crumbly mixture; set it aside. Mix the remainder of cake-mix mixture until it has the consistency of dough. Press by small amounts into a 13x9 inch pan to make a bottom crust. Bake at 350 degrees for 10 minutes. Let cool for 10 minutes. Mix together cream cheese, egg, sugar and lemon extract and spread on top of the crust. Sprinkle the reserved cup of crumbly mixture on top of cheese mixture. Bake for 25 minutes at 350 degrees F. Cool in pan on wire rack. Slice into 18 bars. 20

Old-Fashioned Teacakes 1½ cups sugar 1 cup butter or margarine 2 eggs (beaten) 4 cups flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon vanilla Unsalted butter or margarine Preheat oven to 350º. Cream butter and sugar. Add beaten eggs. Beat well. Combine and sift flour, soda, and baking powder. Fold into batter. Add vanilla. Chill dough for 30 minutes. Roll out dough on floured (combine ½ tsp. baking powder and ½ cup flour) board to your desired thickness, cut out, and place on cookie sheet. Bake 10-12 minutes or until done. As soon as cakes are removed from oven, immediately brush with unsalted butter and cool. If spices are preferred, omit vanilla and add 1 tsp. cinnamon and ½ tsp. nutmeg to dry ingredients. Breakfast Cookies 1 cup butter 1 cup light brown sugar packed 1/2 cup granulated sugar 2 eggs 1 1/2 cups flour sifted 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon salt 3 cups uncooked oats( do not use instant oats) 1 cup chopped dried apricots 1 cup dried cranberries 1 cup sweetened coconut flakes 1 cup chopped pecans Preheat oven to 350 degrees F Cream butter and sugar together until creamy Add eggs and vanilla and beat well. Sift together flour, soda, salt and cinnamon. Add to sugar mixture. Add apricots, cranberries, coconut, oats and nuts. Blend with spoon. Allow to sit for 1 hour to soften oats. Pinch dough up with fingers and slightly roll in into 1½ inch ball and place on a slightly greased cookie pan 1 inch apart. Bake for 12-15 minutes or until lightly brown. MAKES 80 21

2 cups all-purpose flour 2 cups white sugar 1 cup vegetable oil 1 cup chopped walnuts 2 teaspoons baking powder 2 teaspoons salt 2 teaspoons ground cinnamon 4 eggs 2 cups canned pumpkin 2 teaspoons baking soda Pumpkin Bars Preheat oven to 350 degrees. Grease Two 9 x 13 pans Mix all ingredients until well blended Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting. Ingredients: Mandarin Orange Cake 1 (18.25 ounce) package yellow cake mix 4 eggs 1 cup vegetable oil 1 (11-ounce) can Mandarin orange segments 1 (8-ounce) container frozen whipped topping, thawed 1 (20-ounce) can crushed pineapple with juice 1 (3.5 ounce) package instant vanilla pudding mix Directions: Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. In a large bowl, combine cake mix, eggs, oil, and Mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool. To make the topping: In a large bowl, beat together the whipped topping, pineapple with juice, and dry pudding mix until blended. Spread on the cake. 22

Paula s Loaded Oatmeal Cookies (Courtesy Paula Deen) 1/2 cup (1 stick) butter, softened 1/2 cup vegetable shortening 1 1/2 cups packed light brown sugar 2 eggs 1/2 cup buttermilk 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground ginger 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 2 1/2 cups quick-cooking oatmeal 1 cup raisins 1 1/2 cups chopped walnuts 1 teaspoon pure vanilla extract Brown Butter Icing, recipe follows Directions Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing. Brown Butter Icing: 1/2 cup butter 3 cups sifted powdered sugar 1 teaspoon vanilla extract 3 to 4 tablespoons water In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies. Yield: enough to ice 5 dozen cookies Prep Time: 5 minutes Cook Time: 5 minutes 23

Bread Pudding 8 cups bread, cut in 1/2" cubes (Bread should be dry. Heavy breads, such as left-over banana bread or whole-grain bread, work well in this recipe.) 2 cups raisins, plumped by microwaving with two cups water (enough to cover the raisins) on high for two minutes. Let sit in microwave in hot water until ready to use. Then drain thoroughly before adding to other ingredients. 4 cups milk (or 2 cups milk and 2 cups half-and-half for richer pudding) 2 cups sugar 8 Tbsp margarine, melted 3 eggs 1-1/2 tsp vanilla 1 cup chopped pecans 1/2 tsp cinnamon 1/2 tsp nutmeg In a large bowl, mix all ingredients except the bread. When other ingredients are thoroughly blended, mix in the bread. Pour into greased 9 x 13 baking dish. Let sit one hour so that bread soaks up some of the liquid. Bake at 350 degrees on middle rack of oven for approximately 1 hour 15 minutes. Top will be golden brown. Knife stuck in center will come out clean. Serve warm with sauce. Sauce 6 Snack-Pack no-fat vanilla pudding cups put pudding into a bowl. Thin slightly with a few tablespoons of milk or cream. Spoon onto bread pudding. NOTES The bread we served came from Panera Bread Company and Publix. They sliced the bread for us. When we had bread left over, we dried the bread and made it into the bread crumbs used in the recipes. If there was no bread left over, we used Progresso herb flavored bread crumbs. Left-over whole-grain bread and banana nut bread became our bread pudding. The pesto we served was the Kirkland brand purchased at Costco. The pinwheel sandwiches we served are Nancy s brand and are available at Sam s and Costco. 24