ARTICHOKE DIP

ARTICHOKE DIP
Diana W. brought this to Naomi R. baby shower. It was very yummy!

1 (15 oz.) can of artichoke hearts, chopped fine and drained
1 c. mayonnaise
1 pkg. cream cheese, softened
1 (8 oz.) can diced green chilies
4 oz. Parmesan cheese (2 oz. in the dip, 2 oz. put on top)

Mix all together in a bread or loaf pan (she doubled it to fix it in a 9x13). Top with 2 oz. of remaining Parmesan cheese. Bake at 325 degrees for 20-25 minutes. Serve with pita chips (Stacey's), or baguette bread, or ?.

CHOCOLATE CANDY ROLL

CHOCOLATE CANDY ROLL
This was one of my favorite things my Mom use to make at Christmas time. I am guessing Grandma McCleve use to make it too since she submitted it for the 1st McCleve cookbook. I love that you store it in the freeze and it is so easy to make.

1/2 cup margarine or butter
2 sq. unsweetened chocolate
1 egg, beaten
1 1/2 cup powdered sugar
1 cup broken nuts
1 1/2 cup miniature marshmallows (colored marshmallows make it look "festive")
Coconut (about 3 1/2 oz.)
Tin Foil

Melt margarine and chocolate over heat. Stir constantly. Cool slightly. Stir in powdered sugar and beaten egg. Cool. Fold in nuts and marshmallows. Stir until they are coated with chocolate. Depending on how big you want to make your rolls - get out 2-4 pieces of tin foil. Coat tin foil with coconut. Drop mixture onto tin foil and shape into a candy roll. Can sprinkle coconut on top as well. Wrap carefully. Store in freezer until needed. Yields: 2 lbs. Can be taken directly out of the freezer and sliced without thawing.

SWEET POTATO APPLE BAKE

SWEET POTATO APPLE BAKE

This is one of our favorites. It is a great way to eat sweet potatoes, which is a power food. I usually 1/2 the recipe and make it in the round stoneware. Scott made a good point that this would be excellent for Thanksgiving meal. For leftovers you can make pancakes (see below).

6 medium tart apples, peeled and thinly sliced (I don't peel)
2 medium sweet potatoes, peeled halved and thinly sliced (I don't peel)
1 cup quick oats
1/2 cup packed brown sugar
1/4 tsp of each cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 tablespoons butter or margarine, melted

In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple mixture. Cover and bake at 350 for 40 minutes. Uncover and bake 15-20 minutes longer or until apples and potatoes are tender. Yield: 6-8 servings as a side dish

LEFTOVERS:

puree enough to make 1/2 cup - pureed

mix with whisk - 1 cup water

can also add cinnamon and pie spice if you want

then add 1 cup pancake mix.

Mix just until blended.

MAC & CHEESE IDEAS

Mac & Cheese is not my favorite, but with one of these mix-ins I think I would like it better. I remember growing up my brother, Jimmie, would say when I wouldn't eat Mac & Cheese - Do you like cheese? Do you like macarroni? Well then you should like Macarroni & Cheese. Brothers! Jackson & Scott both love Mac & Cheese and probably wished we had it more.

• Most popular recipe is Mini Octopus found at http://kraftfoods.com/fall
• Can add 1 cup frozen vegetables. Put in the pot with the noodles during the last 5 minutes.
• MEAT - 1# beef, cooked. VEGETABLE - 1 can (15 oz) Mexican style diced tomatoes, drained; 1 can (10 oz) mushroom pieces and stems, drained.
• MEAT - 1 can (6 oz) tuna, drained. VEGETABLE - 1 can cream of mushroom soup; 1/2 cup of both milk and frozen peas.
• MEAT - 2 bonless skinless chicken breast, cooked, chopped. VEGETABLE - 1 can (15 oz) Italian style diced tomatoes, drained; 1 green pepper, chopped.
• MEAT - 1 cup pepperoni slices (about 1/4#). VEGETABLE - 1 green pepper, chopped; 2 tomatoes, chopped.

FRENCH TOAST / STRATA

STUFFED FRENCH TOAST
This is one of Scott's favorite. It takes a while to prepare. (see bottom of recipe for variation - so yummy!!)

1-2 loaves of French bread (best if it is a day old) - should get 6-7 pieces out of each loaf

Cut bread into thick slices (about 2-2 1/2 inches). Cut a slit in each slice starting at the top going to about 1/2 way down - but don't cut completely through. You just need a big enough slit to add the filling.

FILLING:
8 oz. cream cheese (softened)
Powdered sugar
Milk

In a mixing bowl put the cream cheese. Start with about 1/8 cup of powdered sugar and a little bit of milk. Mix. I just keep on adding powdered sugar/milk until it the taste I like. Make sure and don't add too much milk, you don't want it runny.

Once the filling is done, with a spoon scoop up some of the mixture and put it in the bread. Once you have done all the slices, make a egg/milk mixture to dip the slices in. (2 eggs, 1 T cinnamon, 1/2 c milk) (I now love to add either vanilla or almond extract to the egg/milk mixture) Dip the bread slices and then cook on LOW heat with 1-2T melted butter until both sides are brown. You want to cook them nice and slow since they are so thick. Top with butter, syrup and powdered sugar.

Variation:

*Mix: 3 T jelly/jam with 4 oz. softened cream cheeese

*Cut up some fresh strawberries (or other fruit would be good too) into small cubes or slices and add a little sugar. Let sit for a little while to thicken up.

*Add to bread and cook as stated above.

*Top with powdered sugar, butter and syrup.

CRISPY FRENCH TOAST
Really good. It was a nice change from the normal french toast.

1 cup milk
4 eggs
1 tsp vanilla
1/8 tsp nutmeg
3 Tbsp sugar (didn't use - still tasted good)
1 loaf cut into 1" sliced of sourdough or French bread
Cornflakes, crushed (used multi-grain, Bran flakes would work too)
Melted butter

Combine milk, eggs, vanilla, nutmeg and sugar. Dip bread slices in milk mixture and roll in crushed flakes. Put in buttered skillet over low heat and brown 5 minutes on each side. Makes approx. 11 slices.

FRENCH TOAST STRATA (see variation at bottom)
We had this over Thanksgiving at the Stewart's. We also ate the Sausage and Apples (see breakfast side dishes). Yummy! If making it just for us I 1/2 the recipe and make in small pyrex dish. Just enough for dinner with left overs.
1 1# loaf unsliced french bread
1 8oz. pkg cream cheese
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 T butter or margarine, melted
1/4 c. maple syrup

Butter a 9x13 glass pan. Cut bread into 1/2" cubes (should end up w/12 cups). Spread 6 cups of bread cubes in pan. Top with cream cheese cubes, then with the remaining bread cubes. In a blender,mix together eggs, milk, melted butter and syrup till well combined. Pour evenly over cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. Remove plastic wrap and bake in a 325 oven for 25-40 minutes or until center is set and edges are lightly golden. Let stand about 10 minutes before serving. Excellent served with Apple Cider Syrup (see below).
Variation: Before baking can add 1/4 c. slivered almonds and 1/2 c. fresh or frozen blueberries.

APPLE CIDER SYRUP
Don't make early - it jells ups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter

In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.

CARAMEL APPLE FRENCH TOAST
Yummy! We really liked this. The apples made it so good. This would be really great with a glass of egg nog around Christmas time.

1 C. brown sugar
1/2 C. butter
2 Tbs. corn syrup
1 C. chopped pecans
12 slices thick-sliced sweet French bread
1-8 thinly-sliced & peeled apples
6 eggs
1 1/2 C. milk + 1 1/2 C. half and half
1 Tsp. vanilla
Nutmeg and cinnamon to taste

Combine brown sugar,butter, and corn syrup in saucpan. Cook over medium heat stirring constantly. Pour into 9x13 glass baking dish(make sure you PAM spray this). Sprinkle with chopped pecans. Place 1 layer of French bread on syrup mixture and pecans. Top with apples(as many as desired). Combine eggs,milk & half-n-half and vanilla in a blender. Pour half of the mixture over the first layer. Place a second layer of bread over apples and cover with remaining egg mixture. Cover with plastic wrap and refrigerate over night. Sprinkle with cinnamon and nutmeg and bake uncovered 50-60 minutes at 350 degrees. Serve each person 1 double layered serving and top with whipped topping(optional).

PIZZA

SPINACH PIZZA
We liked this except it does not reheat well.
1/2 cup Alfredo Sauce
4 cups spinach (I didn't measure just did it until it looked good)
2 medium tomatoes, chopped
2 cups shredded Italian Cheese Blend cheese

Put alfredo sacue and topping on top of prepared crust. Cook for 10-15 at 450.

THREE-CHEESE GARDEN PIZZA
The Pampered Chef - All The Best pg.22
Love this pizza - easy to make. Good way to use vegetables. A nice light meal.
1 pkg (10 oz) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed (I just use minced)
1 cup shredded mozzarella
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 tsp. Italian seasoning

Preheat oven to 400. Roll pizza crust out on round stone. Bake for 7 minutes. Remove from oven. Slice veggies. Spread garlic over crust and spread evenly. Sprinkle mozzarella and cheddar cheese on top. Top with veggies. Sprinkle Parmesan cheese over veggies. Sprinkle seasoning on top. Bake 15-18 minutes or until golden brown.

PULL APART PIZZA
So good, light and easy.
The Pampered Chef (fruit pizza on cover) pg. 46
1 can (10 oz) refrigerated flaky biscuits
1 tablespoon olive oil
1/2 green pepper
1/2 red pepper
1 small onion
1 tsp Italian seasoning
1/4 tsp garlic salt
1/2 cup shredded mozzarella cheese

Preheat oven to 400. Seperate dough into 10 biscuits. Place 2 biscuits in the center of baking stone. Arrange remaining biscuits, edges touching, around center biscuits. Press out to a 10-inch circle. Brush with olive oil. Coarsely chop peppers and onions with food chopper. Top crust with vegetables. Sprinkle with seasonings, top with cheese. Bake 12-15 minutes, until golden brown.

DESSERT PIZZA
The Pampered Chef (fruit pizza on cover) pg. 61
1 can (8 oz) refregerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
fruits: strawberries, blueberries, kiwi, seedles grapes, mandarian oranges

Preheat oven to 350. Spread crescent roll dough on baking stone and pinch seams together.
Bake for 10-15 minutes until brown. Remove from oven and let cool completely. Combine c cream cheese and sugar, mixing until blended. Spread over cool crust. Arrange fruit on top. Chill.

McCleve Cookbook (2nd edition) pg. 142 has different recipes as well. Use sugar cookie as crust.

Would like to try Bruch Berry Pizza (McCleve cookbook pg. 142).

In one of my cookbooks there is a recipe that has a brownie base. Can't remember which book. I thought that would be fun to try sometime.

PASTA

PEPPY PARMESAN PASTA (Taste of Home pg. 173)
We liked easy, easy, easy. Only took about 15 minutes to make. Could easily double to make more, but it was just the right amount for us.
8 ounces angel hair pasta
1 large tomato, chopped
1 pkg (3 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced olives, drained
1/4 c grated Parmesan cheese
3 tablespoons olive oil
1/2 tsp salt or salt-free seasoning blend, optional
1/4 tsp garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt and garlic powder. Drain pasta; add to tomato mixture and toss to coat. Yield: 4 servings.

SPRING PASTA STIR-FRY (The Pampered Chef ALL THE BEST pg.57)
One of my all time favorite dishes. Takes a while to prepare, but I think it is worth it.
1 pkg (12 ounces) uncooked fettuccini noddles (I like spinach the best)
1 lg carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
1/4 tsp salt, divided
1/4 cup snipped fresh basil leaves (I don't think I have ever used fresh, just what I have on hand)
1/4 tsp black pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta according to package directions and keep warm once cooked. While pasta is cooking, prepare all the vegetables. Heat skillet over medium heat. Add 1 TBL of the oil and garlic and stir 2-3 minutes or until garlic is softened and begins to brown. Add veggies and 1/4 tsp of the salt; stir-fry 1-2 mintues or until vegetables are crisp-tender. Add remaining oil and salt. To the pasta, add basil and pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese and serve immediately.

PASTA & CHICKEN
McCleve Cookbook (2nd edition) pg. 79
Scott says he doesn't remember this meal - would be a good one to have soon. Yum! I love this meal.

POTATOES INCLUDING SALAD

PALOMINO POTATO-CHOCOLATE PEPPER CAKE
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.


HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.

CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.


GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.

POTATO SALAD

We LOVE this potato salad. It is from Pioneer Woman. I am thinking about getting a ricer mill just for this recipe. But I use a potato smasher for now.

Ingredients

• 5 pounds Russet Potatoes (about 8 Medium Russets)
• 1-½ cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions (sliced Up To The Darkest Green Part)
• 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
• 1 teaspoon Kosher Salt (more To Taste)
• ½ teaspoons Paprika
• ½ teaspoons Black Pepper
• 4 whole Hard Boiled Eggs
• is really good if you add fresh dill or I have used the Pamphered Chef dill mix

Preparation Instructions

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.

3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Chop unpeeled potatoes into 1" cubes.  Add to a pot and cover with cold water.  Bring to a boil over high heat.  Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart.  Drain potatoes and put in refrigerator until cool.  If you like, remove any potato peels that have fallen off any potato pieces.

Mix together the potatoes, eggs, cauliflower and onion.  Pour Newman's Dressing over the mixture and toss to cover.

Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika.  Add to potato mixture and stir to combine.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.

1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted

Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109

ZUCCHINI MEALS

SHREDDED ZUCCHINI WITH GARLIC AND HERBS
Friends cookbook pg. 97
Only 4 ingredients. Jackson liked. We liked it topped with cheese. Cooked on the stove.

SPRING PASTA STIR-FRY
Pampered Chef - ALL THE BEST pg.57
One of my favorites.
Takes about 25 mintues or so to prepare. Cooked on the stove.

1 pkg (12 oz) uncooked fettuccini noodles (I like spinach)
1 large carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 T. olive oil, divided
2 garlic cloves, pressed
3/4 tsp. salt, divided
1/4 c. snipped fresh basil leaves
1/4 tsp. ground pepper
1 ounce shaved fresh Parmesan cheese

Cook pasta and keep warm.

Prepare veggies.

Heat stir-fry skillet over medium heat. Add 1 T. of the oil and garlic. Cook and stir 2-3 minutes or until garlic is softened and begins to brown. Add carrot, yellow squash, zucchini, tomatoes and 1/4 tsp of the salt. Stir-fry 1-2 minutes or until veggies are crisp-tender.

Add remaining oil, remaining salt, basil and black pepper to pasta; toss gently. To serve, spoon pasta into serving bowl; top with vegetables mixture. Sprinkle with Parmesan cheese. Serve immediately.


WOULD LIKE TO TRY:
ZUCCHINI BAKE
Taste of Home pg. 174
Only 5 ingredients - requires the oven.

ZUCCHINI CASSEROLE
2nd McCleve cookbook pg. 110
Has meat in it. Requires the oven. Says zucchini will not get slimy.

HOT CABBAGE MEALS

RUTH'S CABBAGE SOUP
One of my favorite soups - Cowboy cookbook pg 75.

LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.

G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-)  My family was suspicious but it sure did get eaten up.  Great summer meal.

1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper

I cooked the bacon on the griddle.  Took bacon off when crisp and tore into pieces.  Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it).  Salt and pepper cabbage when almost cooked.  Cook until soft.  Put on a serving platter or bowl with bacon and toss.  Yum!

QUICK CABBAGE WITH TOMATOES

I really liked this, but Scott said it was just okay. Found in Martha Stewart everyday food magazine.

In a large skillet (with a lid) melt 2 T unsalted butter over medium-high heat. Add 1 small green cabbage, halved, cored and cut lengthwise into 1/2" wedges, and cook, stirring occasionally, until cabbage begins to soften and brown around the edges, 4 minutes. Add 1/2 cup water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with coarse salt (I used Kosher) and pepper. Add 1 pint cherry tomatoes, halved (I cut up 2-3 tomatoes) and cook, uncovered, until tomatoes soften, 3 minutes. Stir in 2 T red-wine vinegar. Season to taste with salt and pepper and top with 1/4 cup roughly chopped fresh parsley (I just used parsley flakes, would be better with the real stuff).

Serves 4 (per serving 105 calories; 6g fat; 2g protein; 11g carb; 4g fiber)

SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.

1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.

WAFFLES

For our waffle maker 1/4 cup measuring spoon works perfect. Don't need to spray with Pam.

Taste of Home pg 39 - uses pecan or walnuts (good without nuts too)

CRISPY WAFFLES
Requires night before preparation (or 8 hours)  My family loves these!

1 pkg dry yeast
1/2 c warm water
2 c warm milk (buttermilk works too)
1/2 c butter or margarine, melted
1 tsp sugar
1 tsp salt
2 c flour
-----------
2 lg. eggs
1/4 tsp baking soda

COMBINE yeast and water in a glass measuring cup; let stand 5 min.
COMBINE yeast mix, milk, and next 3 ingredients in large mixing bowl. Add flour, stirring until smooth. Cover and chill at least 8 hours.
WHISK in eggs and baking soda.
BAKE in hot waffle iron until crisp.

PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER

pg. 175 taste of home 2009

also on that page is a nutmeg syrup recipe I want to try