Pumpkin Chiffon Pie

Made by: Jennifer

·        1 envelope unflavored gelatin

·        ½ cup sugar

·        ½ teaspoon salt

·        ½ teaspoon cinnamon

·        ½ teaspoon allspice

·        ¼  teaspoon ginger

·        ¼ teaspoon nutmeg

·        ¾  cup milk

·        2 slightly beaten egg yolks

·        1 cup canned pumpkin

·        2 egg whites

·        ¼ cup sugar

·        ½ cup whipping cream, whipped

·        1 9-inch graham cracker crust

Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat till mixture boils and gelatin dissolves.  Remove from heat and chill till partially set.  Beat egg whites till soft peaks form; gradually add sugar and beat to stiff peaks.  Fold into pumpkin mixture with whipped cream.  Pile into crust.  Chill till firm.  Trim with whipped cream and walnut halves.

No-Bake Buckeyes

Made by: Michelle

1 stick butter

2 cups powdered sugar

1 1/4 cup peanut butter

2 cups Rice Krispies

1 6oz. pkg. chocolate chips

Cream sugar, peanut butter and butter.  Stir in Rice Krispies.  Melt chocolate.  Roll mixture into 1 inch balls.  Dip 1/2 ball in chocolate.  Refrigerate.

Sugar Cookies

Made by: Natalie

1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness.  Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes.  Do not allow for any browning at all for a melt in your mouth cookie.

Cool the cookies completely on a wire rack before frosting. 

*The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. Uncooked dough can also be stored in freezer for up to a month.  When removing from freezer, allow to defrost in the refrigerator for 12-15 hours , and then let it sit on the counter for 30 minutes before rolling out.

*Recipe found at Mel's Kitchen

Homemade Dulce de Leche

Made by: Emma

1 can sweetened condensed milk

Preheat oven to 425 degrees.  Pour sweetened condensed milk into a shallow baking dish, such as a pie plate.  Cover very tightly with foil making sure all sides are covered and sealed.  Place baking dish in a larger pan, such as a roasting pan.  Fill larger pan with hot water until water level reaches about half way up the baking dish.  Cook for about 60 minutes and then check.  Color should be a rich caramel brown.  Continue cooking if necessary, checking every 15 minutes.  Can take up to 90 minutes or more to reach proper level of doneness.  When a medium caramel color is reached, remove from oven and let cool.  Whisk until smooth, store in fridge.

Try it as a fruit dip, spread on bread, crackers, or cookies, on top of ice cream, as a filling for cupcakes, swirled into frosting or hot chocolate, or simply straight off the spoon.  It’s especially good with cold, crisp apple slices.

Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker.  Place enough water in slow cooker to completely cover cans by 1 inch.  Cook on low for about 8 hours.  Let cans cool completely before opening.

*Recipe from Our Best Bites

Stuffed Mushrooms

Made by: Debbie

1 pkg sausage
4 oz cream cheese
2 cups mozzarella cheese
Chili powder
Pepper
Garlic powder

Brown sausage, add cream cheese.  Stir till melted, add cheese.  Stir till melted.  Add spices to taste.


Fill mushrooms, bake at 350* for 15 minutes

Easy Caramel Popcorn

Made by: Marné

24 cups popped corn (1 cup unpopped)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/3 cup molasses
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp vanilla
1 1/2 cups whole peanuts or unsalted walnut halves (optional)

Set oven to 250 degrees.  Put the popped corn in a large bowl.  Melt the margarine, then stir in the brown sugar, corn syrup, molasses and salt.  Bring to a boil, stirring constantly.  Then boil for 5 minutes without stirring.  Remove from heat and add baking soda and vanilla.  Stir to combine and then pour over popcorn.  Mix well.  Spread into a parchment paper lined cookie sheet and bake for 1 hour, stirring every 15 minutes or so.  Let cool and then break into pieces. Store in tightly covered container.

Lynne's Rolls

Made by: Lynne

In a small bowl, combine the following and set aside to proof:

2T dry yeast

1/4 cup warm water

1/2 tsp sugar

With mixer, cream the following: 

1/2 cup sugar

1/2 cup oil

To the mixing bowl, add in order:

1 cup very hot water

3 eggs beaten well

yeast mixture (from step 1)

4 1/2 cup flour

2 tsp salt

Mix with regular beaters just until blended.  The dough will be very sticky.  Remove the beaters, cover and let rise until double.  Stir down.  You can leave in fridge up to 12 hours or roll out right away. 

Divide dough into two parts.  (Flour your surface generously; dump flour on top as well then turn the dough over before rolling it.  Roll into a rectangle (if it is too springy, let it rest a minute), spread with softened butter (not quite melted).  Roll up picking up the long end (cinnamon roll style).  Slice into 12 sections (dental floss works well) and place into a greased muffin tin.  Repeat with second part of dough. 

Let rise until double and bake for 8-10 minutes in a 400 degree oven.

Notes:  This recipe halves well to make only 12 rolls (a full batch does 24).  You can cheat a bit and cut down on the rising and they will still taste good, but the rolls are the fluffiest when you do each rising.

Shredded Korean Beef Tacos

Made by: Marné

 3-4 pounds beef roast

1/2 cup brown sugar

1/3 cup soy sauce 

1 head garlic - peeled and separated into cloves

 1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

Add all ingredients to a slow cooking and cook on low for 8-10 hours.  Shred meat and serve in corn tortilla with shredded cabbage.

*Recipe originally from crockpot365.blogspot.com