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Recipes
Stuffed Sweet Potatoes
By LADONMANK
Directions Heat oven to 425 degrees
- 2 large sweet potatoes
- 4 oz. cream cheese
- 2 Tbs. butter
- 2 Tbs. heavy cream
- 1 Tbs. brown sugar
- 1 Tbs. maple syrup
- 1/4 tsp. cinnamon
- 1/2 C. Emerald Nuts, Pecan Pie flavored pecans, chopped
Spinach Bars
By LADONMANK
Directions Preheat the oven to 350 degrees F (175 degrees C)
- 3 Tbs. butter
- 3 eggs
- 1 C. milk
- 1 C. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. baking powder
- 1 1/2 tsp. minced garlic
- 1/2 C. chopped fresh mushrooms
- 1 small onion, chopped
- 4 C. shredded Cheddar cheese
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
ROMA TOMATOES STUFFED w/GORGONZOLA (Rodney Smith)
By LADONMANK
Cut tomatoes in half lengthwise, remove seeds and flip upside down on paper towels to drain
- 12 Roma (plum) tomatoes
- 1/4 cup olive oil (divided)
- 2 cloves minced garlic
- 1/2 t. kosher salt
- 1/2 t. black pepper
- 3/4 c. plain bread crumbs
- 3/4 c. gorgonzola cheese crumbles
- 2 T. fresh chopped parsley
Buffalo Wing Dip (Tammy Tassinari)
By LADONMANK
Mix cream cheese, ranch dressing, hot sauce, and cheeses in large mixing bowl, and then add chicken
- 2-3 chicken breasts, seasoned with Mrs Dash, cooked and shredded
- 1 8-oz. pkg. cream cheese
- 1/2 (16 oz) bottle Ken's ranch dressing (1 cup)
- 1/2 (16 oz) Bone Suckin' Sauce (1 cup)
- 1 or 2 Tablespoons Frank's Red Hot Buffalo sauce
- 1 cup shredded monterey jack cheese (1/2 of 8 oz pkg.)
- 1 cup shredded colby jack or cheddar cheese (1/2 of 8 oz pkg.)
Crockpot Chocolate Candy (Tim Davis)
By LADONMANK
Layer in order in crockpot; keep out white chocolate
- 1- 16 oz. unsalted peanuts
- 1- 16 oz. salted peanuts
- 1 - 12 oz. semi-sweet chocolate chips
- 1 - 12 oz. milk chocolate chips
- 2 - 12 . peanut butter chips
- 2 - 1 b. packages white bark; broken pieces
- Mini muffin cups
VELVEETA Nacho Bake (Kim Tite Eaton)
By LADONMANK
HEAT oven to 400°F. Prepare Dinner as directed on package
- 1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
- 1 lb. ground beef
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3/4 cup KRAFT Shredded Cheddar Cheese, divided
- 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup coarsely crushed tortilla chips
Harry and David Dip (Verva Kizer)
By LADONMANK
Beat with electric mixer until well blended
- 1 jar Harry and David pepper relish
- 2 cream cheese (8 oz each)
Nana Little's Chocolate Fudge (Talley Price)
By LADONMANK
Bring to a boil and boil for exactly 10 mins
- 4 1/2 C. Sugar
- 1 can evaporated milk
- 3/4 stick butter
Pizza Dipping Sticks (Jerrica Drue)
By LADONMANK
1) Heat oven to 400°F. Grease or spray cookie sheet
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 30 slices pepperoni (from 3.5-oz package)
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 1 to 1 1/2 cups pizza sauce, warmed
Bella Milano Salad
By LADONMANK
Spring mix, green onions, bacon, and shredded Provolone get dressed with Italian dressing brightened with apple cid...
- DRESSING:
- 2 packages Spring mix
- 5 green onions, chopped
- 2 cups hormel real bacon pieces
- 2 cups provolone shredded cheese
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 3/4 cup olive or vegetable oil
- 1 package Good Seasons Italian Dressing
- 1/2 cup sugar or splenda