Coconut Cream Pie

Made by: Marné

1 can coconut milk
1 cup half and half
2 eggs
3/4 cup white sugar
1/3 cup corn starch
1/4 tsp salt
1 cup flaked coconut, divided
1 tsp vanilla

pie crust
whipped cream

In a saucepan combine coconut milk, half and half, eggs, white sugar, corn starch,  and salt.  Stirring constantly, bring to a boil over low heat. When thickened, stir in 3/4 cup coconut and vanilla.  Pour into baked pie crust and chill for 2-4 hours.  Toast remaining coconut and sprinkle on top.  Serve with whipped cream.

Cherry Chocolate Pie

Made by: Debbie P.

6 ounces semi-sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened (I used less fat version)
1/3 cup light corn syrup
2 eggs
1/3 cup whipping cream
1-1/2 teaspoons vanilla extract
1 (9-inch) Graham cracker crust
1 can cherry pie filling

Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.
Beat cream cheese in large bowl with electric mixer until creamy, then blend in melted chocolate.  Gradually add corn syrup, beating until well blended.  Add eggs one at a time, beating just until blended.  Mix in cream and vanilla extract; pour into pie crust.
Bake in preheated 325 degree oven for 40 to 45 minutes until center is almost set. ( Actually more like 50 minutes.)  Cool on wire rack.  Cover and refrigerate for at least 3 hours.  Top with cherry pie filling.

Black & Raspberry Cobbler

Made by: Lynne

6 cups fresh berries 
  (blackberries and/or raspberries)
1/2 cup white sugar
3 Tbsp quick-cooking tapioca pudding powder 
  (or 2 Tbsp cornstarch)
1/4 cup melted butter

Place the berries into a bowl, and drizzle with melted butter.  Combine the sugar and pudding and sprinkle over the berries; toss evenly to coat.  Lightly grease a 9x13 baking dish.  Spread the berries into the dish.

2 1/2 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
2 cups milk
1 Tbsp vanilla extract
1/4 cup melted butter

Combine dry ingredients.  Stir in the milk, vanilla, and melted butter until combined but slightly lumpy.  Pour the batter over the berries.  

Bake at 350 degrees for 1 hour or until the berries are tender and the crust is golden brown.

Old World Chowder

Made by: Michelle

1 lb Kielbasa Polish sausage, diced

1 Tbsp butter 

1 large onion, chopped

1 cup celery, chopping

28 oz Baked Beans (Bush or S.W.)

13 oz chicken broth

1/2 tsp pepper

2 Tbsp brown sugar

2 - 4 Tbsp flour (more gives you a thicker consistency)

1 1/2 cup Half & Half

Sauté onion, celery and Kielbasa in the butter.  Add beans, broth, pepper and brown sugar and bring to a gentle boil.  Cover and simmer 40 minutes.  Combine flour and Half & Half, mixing until there are no lumps, then stir into the chowder, stirring until thickened.  DO NOT ALLOW TO BOIL once Half & Half has been added.

Clam Chowder

Made by: Debbie

2 cans clams
2 cups diced potatoes
1 cup chopped onions
1 cup chopped celery

Drain clam juice into a stock pot.  Add vegetables and cover with water.  Boil until tender.

Melt 3/4 cup butter.  Stir in 1/2 to 3/4 cups of flour. Add 2 cups of milk and 2 cups Half & Half. Then add:

1 tsp salt
1 Tbsp sugar
1 1/2 tsp pepper
clams

Add vegetables and liquid to make desired consistency.  Cook over medium heat until thickened.

Ham & Swiss Rolls

Made by: Angela

2 Tbsp. dried minced onions
1 Tbsp. yellow mustard
1 Tbsp. poppy seeds
1 stick melted butter
1 dozen dinner rolls (potato rolls)
1/2 lb. ham
1/2 lb. thinly sliced Swiss cheese

Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half in a baking pan.
Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Remove foil and let bake for another 5 minutes or until top of roll seems toasted. Separate cooled rolls with a sharp knife.

Note- These can be made ahead of time and refrigerated, may require 5 more minutes of baking. Also can be prepared ahead and frozen. Defrost in refrigerator overnight and bake as directed. Great for keeping a pan in the freezer for emergencies. Leftovers can be reheated in the microwave for about 15-20 seconds.
And easily cut in half to serve less!

Recipe from Big Red Kitchen

Apple and Turkey Croissant

Made by: Marné

1 red apple, thinly sliced

Provolone cheese, sliced

Sliced Turkey meat

6 croissants (or a dozen mini croissants)

Leaf lettuce

Orange Cream Spread:

3 Tbsp sour cream
1 Tbsp orange juice concentrate
dash of sugar
dash of lemon zest

Mix together. Set aside.

Open croissants, lengthwise in half.  Spread the Orange Cream spread on both sides.  Then layer as follows: leaf lettuce, turkey slice, Provolone cheese, apple slice, leaf lettuce. Close croissant and open mouth.  Enjoy!

Chicken Wild Rice Soup

Made by: Emma

1 box of wild rice
1 1/4 cup water
1 chicken bouillon
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup butter
1/4 cup flour
3 cups chicken broth
parsley (fresh or dried)
1 cup whipping cream
2 cups cooked chicken, diced or shredded

Combine rice and seasonings, water, and bouillon cube.  Bake for 1 hour at 325.  Saute onion, celery, and carrots in butter.  Stir flour in, then add broth and parsley.  Stir until thick.  Add baked rice, cream and chicken.  Cook for 5 minutes.  Serves 4-5.