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.

Green Chile-Cilantro Pesto

2 c. fresh cilantro; slightly packed
1 1/2 c. Parmesan cheese; grated
4 (4 oz) can medium-hot green chilies; chopped
1 jalapeño chile, seeded and chopped fine
1/4 c. pine nuts
2 garlic cloves; peeled
1/2 c. olive oil
Salt & pepper

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, until lightly browned, about 3 minutes.
2. Puree cilantro, cheese, green chilies, jalapeño, pine nuts and garlic in a food processor until smooth, scraping down sides as necessary.
3. With processor running, add oil in steady stream until emulsified.
4. Season with salt & pepper and toss with cooked pasta.

Sauce makes enough for 1 pound of pasta.

Herb Pesto

From:  Rachel Vanderlaan

2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper

1. In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
2. With processor running, add oil in steady stream until emulsified.  
3. Season with salt & pepper.

Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.

Teriyaki Meatballs

From: Marianne Stoker

Note: I double the meat to make 24 meatballs or just buy meatballs from Costco

Meatballs:
1/2 lb. ground beef
1/2 cup soft bread crumbs
2 T. milk
1 T. finely chopped onion
1 egg
1/4 tsp. salt

Sauce:
2 T. cornstarch
1/2 cup sugar
1/3 cup soy sauce
1 clove garlic; minced
1/2 tsp. ground ginger
2 1/4 cups beef broth

Preheat oven to 375 degrees
Combine beef, bread crumbs, milk, onion, egg and salt; mix thoroughly but lightly.
Shape into 12 meatballs (remember to double if you have a larger family or using as an appetizer)
Place in a baking dish, bake for 25-30 minutes or until browned

SAUCE:
In sauce pan, blend together cornstarch, soy sauce, sugar, garlic and ginger.
Gradually stir in beef broth.
Cook over medium low heat until thickened.

Add meatballs to sauce and serve!

Serve with rice and stir-fry vegetables or leave in crockpot for an appetizer.

Serves 6