Garlic Bread Seasoning

From:  www.ourbestbites.com

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.
2. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Cream Cheese Frosting

From: Katie Duncombe

2 sticks of butter; softened
1 (8oz) block of cream cheese; softened
4 tsps. vanilla
2 lbs. (1 bag) of powdered sugar

Blend cream cheese and butter together until smooth and fluffy.
Add vanilla; mix well
Slowly add powdered sugar until well blended; about 1 cup at a time

BBQ Bacon Meatball Sliders

24 frozen meatballs
Favorite BBQ sauce
24 small slices of cheddar cheese
Bacon; cooked and cut in thirds
8 gourmet hot dog buns; cut into thirds
2 T. butter

1. Preheat oven to 375 degrees
2. Cook meatballs according to directions; place in heated bbq sauce
3. Place one meatball, a slice a cheese, and piece of bacon on each 1/3 of hot dog bun
4. Line a 9x13 pan with foil and brush tops with melted butter.
5. Toast sliders for 8-10 minutes; watch closely!!

Created recipe for 2011 Superbowl!!

Becky Higgins’ Garlic Chicken Farfalle

From: www.kevinandamanda.com

16 oz. Farfalle pasta  (add 1 T. of salt to boiling water)
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper (or less, do what you think you will like)
1/2 c. butter
1 lb. bacon, crumpled (DON'T skimp!!)
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

1. Crock pot chicken and bottle of marinade on low for 6 hours.
2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. 
3. About a half-hour before serving, boil the pasta in salted water.
4. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. 
5. Whisk together on low heat for 3-4 minutes. 
6. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. 
7. Sprinkle a little bit more shredded Parmesan cheese on top.

Bacon Cheeseburger Chicken

From: www.kevinandamanda.com

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat oil & butter over medium-high heat.
Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish.
Cover with teriyaki sauce and dressing.
Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Decadent Snickers Cupcakes with Chocolate Mousse Filling

From: www.kevinandamanda.com

1 box Devils Food Cake Mix
1 small box Jello Chocolate Fudge instant pudding mix
4 eggs
1/2 cup vegetable oil
1 cup milk
1 cup sour cream

Chocolate Mousse Filling
2 cups heavy whipping cream
2 cups milk chocolate chips

Chocolate Buttercream Frosting
1 stick softened butter
2 1/2 to 3 cups powdered sugar
1/4 cup cocoa powder
1/2 tsp vanilla
1 bag mini Snickers

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2 minutes. Scoop the batter evenly into the cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.

2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare the frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

Makes 24 cupcakes.

Black Bean and Corn Salsa

From:  Emily Coltrin

1 can corn; drained
1 can black beans; drained
1 1/2 c. chopped tomato (about 5 roma tomatoes)
1/4 c. chopped cilantro
1 jalapeño; seeded and finely chopped
3 green onions; chopped
2 avocados; chopped (optional)
2 garlic cloves; minced
1 tsp. cumin
1 tsp. chili powder
2 T. cider vinegar
2-3 T. Veg. oil
1 1/2 tsp sugar
1/2 tsp salt
Juice from one medium lime

Mix and refrigerate.  Can be made a day in advance.  If adding avocados, add a couple hours before serving. 

Bacon-Wrapped Cocktail Sausages

From:  www.ourbestbites.com

SO YUMMY!

1 14-oz. package Lit’l Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar

1. Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.
2. Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet.
3. Repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Lit’l Smokies and Hormel Black Label bacon matched up completely–no leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages
4. Bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

Note: If you’re serving these at a party, they taste even better after a little time in the slow cooker on low heat.

Light and Tasty Cupcake Frosting or Filling

From:  www.ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

1. Whisk together the flour and the milk. 
2. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). 
3. Even though it's thick, you can still get it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
4. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. 
5. Then while beating, add in the thickened milk mixture and the vanilla. 
6. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens.  You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) 
One batch makes enough to frost 12 cupcakes .


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2.  If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can.  It should come together, but it takes a little patience! 

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Caramel Toffee Fruit Dip

From: www.ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)

Allow cream cheese to reach room temperature.
With an electric mixer, combine cream cheese, brown sugar, and vanilla.
When ready to serve, stir in about 1/2 a bag of toffee bits.
Serve with fruit

Raspberry Jam

From:  Grandma Fern

3 cups mashed raspberries
2 cup water
1 pkg. raspberry kool-aid
1 pkg. MCP pectin
5 c. sugar
1/2 tsp. butter

1. Combine fruit and water in large pot.
2. Add kool-aid and pectin; stir well
3. Heat until it begins to boil; add sugar and stir well
4. Bring to a full boil; where you can't stir the boil down.
5. Boil for 3 MINUTES; 
6. Add butter and cool 3-4 minutes then skim off foam from top
7. Pour into sterile jars and seal with lids and rings per canning instructions
8. Turn upside down for 5 minutes to distribute seeds if needed.

Makes est. 6 small (8oz) jars or 3-ish (16oz) jars

**Note:  2 Costco flats of berries = 3 batches  (4 - 6oz containers of raspberries = 3 cups)

Orange Frosted Cranberry Cookies

From: Lisa Toone

Cookie:
1 c. white sugar
1/2 c. brown sugar
1 c. softened butter
1 tsp. grated orange peel
2 T. orange juice
1 egg
2 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 c. dried cranberries
1 c. chopped macadamia nuts

1. Heat oven to 375 degrees
2. In large bowl, beat sugars, butter, orange peel, juice and egg
3. Mix remaining ingredients together and add to butter mixture.
4. Drop by tablespoonfuls onto lightly greased cookie sheet.
5. Bake 12-14 minutes.  Cool completely
6. Frost a thin layer onto each cookie.

Frosting:

1 1/2 c. powdered sugar

1/2 tsp. orange peel

2-3 T. orange juice 

• Whisk until smooth

These are insanely good the next day!!!

Homemade Vanilla Ice Cream

3 eggs
1 1/2 c. sugar
1/4 & 1/8 tsp. salt
3 3/4 c. whipping cream
3 c. half and half cream
1/2 of a fresh vanilla bean
3 1/2 tsp. vanilla

1. In heavy saucepan, combine all first 6 ingredients over medium-low heat; stirring constantly until mixture is thick enough to coat a metal spoon and reaches at least 160 degrees.
2. Remove from heat; cool quickly in a sink of ice water; stirring to cool
3. Add vanilla extract
4. Pour custard into cylinder of an ice cream machine.  Turn on and freeze for at least 1 hour.

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!

The Best Pie Crust

From:  Lindsey Cosson (2009)

**needs to be made the night before**

2 cups flour
2 T. cornstarch
1 tsp. salt
1 1/4 cup shortening
1/2 cup ice cold water

1. Blend dry ingredients together
2. Mix shortening into dry ingredients with pastry blender until small lumps form
3. Mix in water until dough forms; small amounts at a time
4. Flour hands and make into two even balls
5. Place in container, covered, overnight.
6. Makes crust for 2 shell pies or one covered pie

Dinner In a Pumpkin

From:  Tanya Purcell (2009)

Perfect meal to warm everyone up before heading out on Halloween night!!

1 hour prep time
1 1/2 to 2 hours cook time

1 medium pumpkin (or squash)
1 onion; chopped
1 garlic clove; minced
2 T. vegetable oil
1 lb. ground beef
2 T. soy sauce
2 T. brown sugar
1 (4 oz) can sliced mushrooms; finely chopped
1 can cream of chicken soup (10 3/4 oz)
3 cups cooked rice

**Optional:  2 T. brown sugar and 1 tsp. pumpkin pie spice mixed together**

1. Before starting the recipe, cut off the top of the pumpkin and thoroughly clean out the pulp and seeds.
2. Optional, but highly recommended....rub the inside of the pumpkin really well  with the brown sugar-spice mix
3. Preheat oven to 350 degrees
4. In large skillet, saute onions in vegetable oil until tender.
5. Add and brown ground beef
6. Add soy sauce, mushrooms, brown sugar and soup
7. Simmer for 10 minutes; stirring occasionally
8. Add cooked rice
9. Spoon mixture into cleaned out pumpkin shell
10. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet into the oven.
11. Bake for 1 1/2-2 hours or until the inside of pumpkin is tender enough to eat.
12. Put entire pumpkin on table, remove lid and serve!!!

Make sure you scoop out some of the pumpkin while you are serving too!!  Great and fun way to get a serving of vegetables!!

Sloppy Joes

1 T. vegetable oil
1 green bell pepper; chopped
1 red bell pepper; chopped
2 garlic cloves; chopped
Salt and freshly ground black pepper
2 lbs. lean ground beef
1 (8oz) can tomato sauce
3 T. tomato paste
1 c. BBQ sauce
1 T. Worcestershire sauce
1 tsp. hot sauce (recommend Tabasco sauce)
Hamburger buns

1. Heat oil in large skillet with straight sides.
2. Add bell peppers and garlic.  Saute until tender; about 3 minutes.
3. Season with salt and pepper.
4. Add ground beef to vegetables.  Stir and cook for about 8 minutes, until the meat is no longer pink and fully cooked.
5. Add tomato sauce, tomato paste, bbq sauce, worcestershire, and hot sauce into the skillet; stir and simmer until thickened, about 10 minutes.
6. Serve on toasted hamburger buns.

Serves: 6

Juicy Loosey

1 1/2 pounds ground beef (best if you use a lower %)
1 T. Worcestershire sauce
3/4 tsp. garlic salt
1 tsp. black pepper
4 slices American cheese (NOT cheddar)
4 buns
Favorite condiments and toppings

1. Place beef, Worcestershire sauce, garlic salt, and pepper in bowl; mix well.
2. Portion into 8 thin patties
3. Fold cheese slices in half twice so you have a stack of cheese slices. Place 1 stack of cheese on top of 4 of the patties.
4. Top with another patty and seal edges together real tight.
5. Cook on grill; do not puncture patties, the cheese will all cook out!

Miracle Lasagna

From:  Tanya Purcell (2009)

1 (45 oz) jar prepared spaghetti sauce with meat
**(I add my own 1 lb. hamburger cooked with 1 medium onion and 1 minced garlic clove)**
6 uncooked lasagna noodles
1 (16 oz) container cottage cheese
3 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese

1. In 2 qt. baking dish, spread 1 c. sauce
2. Top with 3 uncooked noodles, 1/2 cottage cheese, 1 c. mozzarella cheese, Parmesan cheese and 1 c. sauce.
3. Top with remaining noodles and layer again.
4. Cover and make at 375 degrees for 1 hour.  
5. Remove cover, top with remaining cheese and cook until cheese is completely melted.
6. Let stand for 5 minutes before cutting

Baked Beef

From:  Tanya Purcell (2009)

3 lb. stew meat; cut into very small pieces
2 cans golden mushroom soup
3/4 can water
1/2 pkg. dry onion soup mix
Fresh mushrooms; saute (optional)
** I also add 1 cup mini carrots**

Cooked Rice; enough for your family
Chow mien noodles (optional)

1. Brown stew meat on top of stove for just a few minutes.  
2. Combine soups and water, then mix in meat, carrots and mushrooms
3. Bake in 375 degree oven for 1 1/2-2 hours to make sure the meat is well done.
4. Serve over cooked rice.  Can top with chow mien noodles.