Cheesy Toast from Hallie Wiseley:

White bread

American cheese

sugar

place slice(s) of bread on cookie sheet. Top with cheese. then sprinkle sugar on top (about a teaspoon per slice).

place in oven and broil until sugar is bubbly and starts to darken. Once the sugar begins bubbling, it will burn quickly, so keep your eyes on it and be ready to pull the pan out of the oven.

Halley's grandma used to make this for a treat for Molly. So cool.

Cheddar Bacon Potato Crisps from Molly Smith:

4-5 small red potatoes

shredded cheddar cheese (I used Colby-Jack)

4-6 strips of bacon-cooked

cherry tomatoes, chives, sour cream (all optional)

preheat oven to 425. lightly grease a mini muffin pan. (haven't tried it, but layering on a cookie sheet may work) Thinly slice potatoes.

Llayer: potato slice, cheddar cheese and bacon. repeat. top with a potato slice and cheese

bake for 12-14 minutes.

top with dollop of sour cream, snipped chives and half cherry tomato.

7 Layer Dip by Rachel Carlson

1 Can Refried Beans
2 Avocados smashed
2 C sour cream
Shredded cheese about 1 1/2 C
1 Diced Tomato
1/2 C sliced olives
1/4 C scallions

Layer in in order in a 2 quart casserole dish or pie plate.
(Can make the day before, Be sure to cover the avocado COMPLETELY with the sour cream so it doesn't brown).
Refrigerate.

Serve with tortilla chips.

Chicken and Dressing from Suzie Romans

Ingredients

3 pounds of cooked, boned, and skinned chicken cut

into pieces (or boneless breast pieces)

1 can of cream of chicken soup

1 can of cream of mushroom soup

1 small can of pet milk

1 tablespoon of sage ( optional)

1 or 2 packages of chicken flavored stove top made

with butter and chicken broth

How to make it:

Make the stuffing mix with reall butter and chicken broth from the chicken you cooked. Mix in sage if desired.

Spread in the bottom of a 9x13 casserole pan.

Arrange the chicken pieces on top of the dressing.

Mix the soups and the small can of milk together and pour over the chicken.

Bake at 450 degrees for 20-30 minutes until bubbles.

Corn Casserole by Heather Goodman

Ingredients:

• ½ cup chopped onions
• ¼ cup chopped celery
• ¼ cup green bell pepper
• ½ cup shredded sharp cheddar cheese
• 2 (11 oz) cans white corn, drained
• 1 (14.5 oz) can French cut green beans, drained
• 1 can condensed cream of celery soup
• 1 8oz container sour cream
• 1 sleeve Ritz crackers, crushed
• ½ cup butter, melted

Directions:

• Preheat oven to 350
• In large bowl, combine all but last two ingredients. Spoon into 2qt casserole dish
• Combine crushed Ritz crackers with butter, then sprinkle mixture on top of casserole
• Bake for 45 minutes

Sweet Potatoes with Toasted Pecans by Rachel Davis

• ingredients

  • 4 1/2
    pounds sweet potatoes
  • 2
    tablespoons olive oil
  • 1
    tablespoon kosher salt
  • 1/2
    cup butter
  • 2/3
    cup whipping cream
  • 2
    tablespoons pure maple syrup
  • 1/4
    teaspoon ground nutmeg
  • 1
    teaspoon kosher salt
  • 2 - 3
    cups tiny marshmallows
  • 1/4
    cup pecan halves, toasted

  

  directions

  1.Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

  2.Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.

  3.In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.

  4.Cover and chill up to 24 hours.

  5.Preheat oven to 350 degrees F. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers

  from the test kitchen

  • Tip To serve right away:Chilling step may be omitted. Proceed through step 3. Increase oven temperature to 450 degrees F. Sprinkle marshmallow on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans.

Courtney Baird's Rolls

3 ¾ cup flour

1 tbsp yeast

1 ¼ cup warm water

¼ cup sugar

¼ cup oil

1 tsp. salt

1 egg

Pour water into mixer and add yeast. Let soften for a few minutes. Then add remaining ingredients. Using a dough hook, beat at low for 30 seconds, scraping sides of bowl. Let knead for 5-7 minutes on higher speed.

Cover the bowl; let dough rise in warm place until double in size, about a half hour. Punch down, and turn out onto greased surface. Cover; let rest for 10 minutes. Divide dough from a single recipe in two parts (if you doubled recipe, divide into 4 parts etc.). Cut each section in 4 quarters, then cut each quarter in thirds, then each third in half. Shape pieces into round balls. Place them on a greased sheet pan about 1-2 inches apart. Cover with greased clear wrap.

Let them rise in a warm place till double (about 1-2 hours). Uncover and bake at 400 degrees for 10-12 minutes, or until tops begin to brown. Makes 3-4 dozen rolls.

Monster Toes by Bonnie Robertson

Cocktail wieners, 6-inch tortillas, ketchup, and toothpicks. Oven 350 degrees. Cut a wedge into the end of each wiener to make a toenail. Cut tortillas into strips about 4" long and 3/4" wide. Discard the ends. Soften strips in microwave between damp paper towels for 10-30 seconds. Roll each wiener in tortilla strip with toothpick. Bake 7-8 minutes. Remove from oven and fill toenail with ketchup. Remove toothpick before serving.

CANDY CORN COOKIES by Courtney Baird

1 package (18 oz) refrigerated sugar cookie dough

½ cup all purpose flour

1 tsp lemon zest

1/8 tsp yellow food coloring paste

1 ½ tsp grated orange zest

¼ tsp orange food coloring paste

½ cup white chocolate chips

orange and yellow colored sugars

1) Preheat oven to 350. Using electric mixer on low, beat dough and flour until combined. Divide into 3 equal portions

2) Add lemon zest and yellow coloring to one portion and mix on low speed until blended; set aside. Add orange zest and coloring to another portion and beat until blended. Leave remaining portion plain.

3) Divide each dough section in half. Roll one piece of each color into a 12 inch long rope. Transfer dough ropes to lightly floured work surface, side by side and lengthwise with the orange rope in the middle.

4) Place parchment paper over dough; gently roll into a15x4 inch rectangle. Remove parchment paper. Using knife, cut dough into 12equal triangle.

5) Transfer triangles 1 inch apart to an ungreased baking sheet. Repeat with remaining dough. Bake until lightly browned 9-11minutes, let cool for one minute. Transfer to wire rack to cool completely

6) In small microwave safe bowl microwave white chocolate on high until melted (about 1 minute). Dip wide end of cooking into chocolate then into colored sugars. Let stand until set.

Buttermilk Refrigerator Rolls by Amanda Cracroft

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator(see note below on rolling rolls), lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.

Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

NOTE: The ART of Butterhorn Rolls: roll each segment of dough flat into a circle. With a pizza cutter, cut into fourths then each fourth into thirds – making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise! Beautiful rolls on the dinner table!

Slow Cooker Blueberry Dump Cake From Tamara Wyatt

Ingredients

1 21 oz. can	Blueberry pie filling (or any other berry pie filling)
1 package	Yellow cake mix
½ cup	Butter

Directions:

Place pie filling in slow cooker. Combine dry cake mix and butter, sprinkle over filling. Cover and cook on low for 2-3 hours. Serve warm in bowls with vanilla ice cream.

4th of July Strawberry-Blueberry Bruschetta by Suzie Romans

Combine the favorite dessert pairing of strawberries and balsamic vinegar with creamy ricotta or sweetened cream cheese and toasted bread, and you have a perfect appetizer. In the test kitchens, we thought these were delicious for breakfast, and they would make a pretty addition to any summer party. Serves 8 Total time: 25 min Prep time

Ingredients

• 2 tablespoon(s) packed brown sugar
• 2 tablespoon(s) balsamic vinegar
• 1/4 teaspoon(s) vanilla extract
• 1 pound(s) strawberries, hulled and cut into 1/3-inch slices and 1 pound bluberries ( can be sugared)
• 8 slice(s) (each 3/4 inch thick and 5 inches wide) rustic country bread
• 1 container(s) ricotta cheese or 8 oz. cream cheese mixed with 1/4 to 1/2 cup sugar
• 1 bunch(es) (about 32 leaves) basil, torn if large

---

Directions

1. In large bowl, stir brown sugar, vinegar, and vanilla until sugar dissolves. Stir in sliced strawberries. Let stand 1 hour.
2. Toast bread until golden brown. Cool completely.
3. Spread 2 tablespoons ricotta or cream cheese on each bread slice. Alternate strawberries and basil leaves in a single layer, overlapping slices. Drizzle strawberry juices over top and serve.

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