Chunky Salsa

Chunky Salsa

by Amy Baird

1 can black beans, drained

1 can corn, drained

1 bunch cilantro

3-4 tomatoes, chopped

4-5 avocados, chopped

small red onion or green onions (whatever your preference, I like the red)

Italian dressing about 1 cup or half a bottle (again it is your preference)

 

Mix all together.  Serve with chips

Feta Dip

Feta Dip

by Sarah McClellan

olive oil
1 block (1#) of feta cheese or just buy the pre-crumbled feta (Fresh n Easy is cheaper than Smiths)
tomatoes (any kind)…I use about 3 Roma’s
1 bunch of green onions
1 baguette
Greek Seasoning (see pic below)
1 large platter

Wet the platter generously with olive oil.  Dice the green onions and tomatoes.  Throw them on the olive oil.  Crumble the feta cheese and throw that on the platter. Sprinkle the Greek Seasoning on top.  (I use about 3 tsp.)  I have seen this brand everywhere…it shouldn’t be hard to find.  (If you can't find it, you can sub with oregano and a little pepper and some salt to taste.) Mix it gently all together.  Serve with sliced Baguettes.

Greek Seasoning: (found at Smith's by the spices)

 To see step by step instructions click here.

Congo Bars

Congo Bars

by Kaysea Wadley

Congo Bars Recipe:

(Recipe adapted from Bakerella)

2 3/4 c. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. butter, softened
2 c. brown sugar
3 eggs
1 tsp. vanilla
1 package milk chocolate chips
1 c. chopped pecans (optional)

Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

Coat a 9x13 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Bacon Wrapped Smokies

Bacon Wrapped Smokies

by Rachael Randall

• 1 pound Bacon, Cut Into Thirds
• 1 pound Smokies
• 1 stick Butter
• 2 cups Brown Sugar

Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

This is a recipe I found off Pinterest...I think you could cut both the butter and brown sugar in half...maybe even eliminate the butter...the bacon makes enough yummy juices.  

Crock-Pot Meatballs

Crock-Pot Meatballs

by Jossie Schauerhamer

1 bottle grape jelly

1 bottle chili sauce

Frozen meatballs

Cook on high in crock pot for 2-3 hours

Perfect Pie Crust

 If you weren't at the Pie Making class last Tuesday night you sure missed out!!!

Here is the recipe we used for the pie crust:

Perfect Pie Crust

Ingredients:

2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup vegetable shortening

1 large egg, lightly beaten

1 teaspoon vinegar

3-4 tablespoons cold water

Directions: 1. Combine flour, sugar and salt in Classic Batter Bowl. Cut shortening into flour mixture using Pastry Blender until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls. Flatten 1 ball to 1/2-inch thickness, rounding and smoothing edges.

2. Divide dough into 2 portions; shape each portion into a ball. Flatten 1 ball to a 1/2-inch-thick circle, rounding and smoothing edges. On lightly floured surface, roll dough into a 11-inch circle. Slide Large Spreader under dough to loosen. Lightly fold pastry in half; place in pie plate. Gently unfold dough, easing into pie plate; press onto bottom and sides of pie plate. Trim dough to 1/2-inch beyond edge of pie plate. 3. Roll out remaining dough for top crust, if double-crust pie is being prepared, or roll out as directed above for another single-crust pie shell. Fill pie shell as recipe directs. Place top crust over bottom crust; seal and trim edges evenly. Crimp or flute edges as desired. Cut several slits in top crust to allow steam to escape. Bake as directed.

Yield: 9-inch Double-Crust Pie Shell

Variations: Filled One-Crust Pie: Fill and bake as directed in recipe. For 2 Baked Pie Shells (Unfilled): Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool. Continue as directed in recipe.

(C) Pampered Chef

Mandarin Salad

Mandarin Salad

Rachael Randall

½ cup slivered almonds

3 tablespoons sugar

½ head iceberg lettuce

½ head romaine lettuce

1 cup chopped celery

2 whole green onions, chopped

1 11-ounce can mandarin oranges, drained

Dressing:

½ teaspoon salt

dash of pepper

¼ cup vegetable oil (or canola oil)

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco sauce

Over medium heat in pan, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved.  Watch carefully as they will burn easily.  Cool on tin foil and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving add almonds and oranges.  Toss with the dressing.

(You can use any type of lettuce.  Avocados and craisins are good to add.  Tomatoes are not though!)