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Recipes
FLOAT TRIP DIP (KATHY LITTLE)
By LADONMANK
Mix all ingredients together
- 4 cups mayonnaise
- 2 bunches green onions, chopped fine
- 1 pound bacon or more, fried crisp or 2 jars Hormel real bacon
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 to 3 cups sliced almonds
Chicken and Tortilla Casserole (Veva Tite Watts)
By LADONMANK
Directions Preheat oven to 350 degrees
- 1 10 3/4 oz. can cream of mushroom soup
- 1 10 3/4 oz. can cream of chicken soup
- 1 10 oz. can diced tomatoes with green chilies
- 1/2 C. chicken broth
- 2 C. diced chicken; precooked
- 12 corn tortillas, torn in pieces to fit pan
- 1/2 C. chopped onion
- 2 C. shredded cheddar cheese
Mini OREO Surprise Cupcakes (Braden Pollard)
By LADONMANK
HEAT oven to 350°F. PREPARE cake batter as directed on package
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 egg
- 2 Tbsp. sugar
- 48 Mini OREO Bite Size Chocolate Sandwich Cookies
- 1-1/2 cups thawed COOL WHIP Whipped Topping
Parmesan-Pesto Dip (Kay Pollard)
By LADONMANK
MIX all ingredients until well blended; cover
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Tbsp. pesto
Amaretto Sour Slush (Lexie Ivie)
By LADONMANK
Freeze til it gets slushy
- 2 Large cans frozen lemonade
- 1 Can Amaretto (use the empty lemonade can)
- 2 Liter 7UP
- 1 Jar Cherries (juice & all)
Savory Bread Pudding with Mushrooms and Parmesan Cheese (Chris & Jenny Masterson)
By LADONMANK
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish
- 1 (1-pound) loaf crusty country-style white bread
- 1/4 cup olive oil
- 4 teaspoons chopped fresh thyme
- 1 large garlic clove, minced
- 6 tablespoons (3/4 stick) butter
- 1 pound assorted fresh mushrooms (such as crimini, button, portobello, and stemmed shiitake), thinly sliced
- 1 1/2 cups finely chopped onion
- 1 1/2 cups thinly sliced celery
- 1 cup finely chopped green bell pepper
- 1/3 cup chopped fresh parsley
- 3 1/2 cups heavy whipping cream
- 8 large eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup finely grated Parmesan cheese
Cheddar Cauliflower Soup (Sheila Tite Laster)
By LADONMANK
Directions Melt butter and add celery and onions
- 1 head cauliflower, finely chopped
- 1 med. onion, finely chopped
- 2 stalks celery, finely chopped
- 1 C. flour
- 1 C. butter
- 8 C. chicken broth
- 1 pt. cream
- 1 1/2 C. sharp cheddar cheese, finely shredded
- salt and pepper, to taste
PEANUT BUTTER COOKIES ( Joshua Stemm )
By LADONMANK
Mix water, sugar, brown sugar, shortening, peanut butter, egg, and vanilla until smooth
- ) 1 tablespoon water Edit Delete
- 2 ) 1/2 cup sugar Edit Delete
- 3 ) 1/2 cup brown sugar, packed Edit Delete
- 4 ) 1/2 cup shortening Edit Delete
- 5 ) 1/2 cup peanut butter Edit Delete
- 6 ) 1 egg Edit Delete
- 7 ) 1/2 teaspoon vanilla Edit Delete
- 8 ) 1 cup flour Edit Delete
- 9 ) 1/2 teaspoon baking soda Edit Delete
- 10 ) 1/4 teaspoon salt
Morning Parfaits (Alex Prickett)
By LADONMANK
In four 10-ounce parfait glasses alternately layer yogurt, KELLOGG'S FROSTED FLAKES cereal, fruit and pecans
- 4 containers (6 oz. each) low-fat lemon, orange, raspberry, vanilla, or strawberry yogurt
- 2 cups Kellogg's Frosted Flakes® cereal
- 1 1/3 cups sliced strawberries, blueberries, raspberries, sliced nectarines, or sliced banana
- 1/4 cup broken pecans or slivered almonds, toasted
Pear Honey (Kirk Tite)
By LADONMANK
Combine all ingredients in a large saucepan
- SPECIAL EQUIPMENT:
- 1 can crushed pineapple with syrup - (20 oz)
- 9 cups chopped peeled cored pears - (abt 3 lbs)
- 5 cups sugar
- 1 grated lime, rind and juice
- 8 half-pint canning jars with lids