Cake Balls - Week 11

Ingredients:
1 cake mix
1 can frosting
1 package of meltable candy coating disc

Direction:
1. Prepare cake as directed on box.  Allow to cool completely; crumble cooled cake into a large bowl.
2. Add 2/3 can of your choice flavored icing and mix into cake crumbs.
3.  Roll cake and icing mixture into balls roughly the size of golf balls.  Freeze for 10 minutes.
4.  While cake balls are freezing, begin melting candy coating as directed on package.
5.  Remove balls from freezer and begin dipping in coating until covered.  Allow coating to set up and enjoy!
6.  If you are fortunate enough to have left overs, store these in the refigerator.

Cream Cheese Potato Soup - Week 10

Ingredients:
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed

Directions:
In a dutch oven, combine water and bouillion.  Add cream cheese;  cook and stir until cheese is melted.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.

Spaghetti a la Philly - Week 9

Ingredients:
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese

Directions:
1.  Cook spaghetti as directed on package.
2.  Meanwhile, brown meat in large skillet: drain.  Return meat to skillet.  Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3.  Drain spaghetti.  Add to sauce; mix lightly.  Place on platter; top with parmesan.

Squash Casserole - Week 8

Ingredients:
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese

Directions:

Cook, drain and mash squash.  Add remaining ingredients, except the last cup of cheese.  Mix well.  Pour into a greased baking dish.  Bake at 375 for 30 minutes.  Top with remaining cheese and continue baking for about 15 minutes more.  Enjoy!

Wild Oatmeal Cookies - Week 7

Sorry for the delay in posting!  I've been diligent in trying a new recipe every week, just not so quick at posting.
Ingredients:
3 sticks softened butter or margerine
1 cup packed light brown sugar
1/2 cup sugar
1 1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose-flour
4 1/2 cup rolled oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 cups semisweet chocolate chips (I used peanut butter/white chocolate chips)
1/2 tsp nutmeg

Directions:
1.  Place the butter or margerine in a large mixing bowl.  It's a good idea to do this ahead of time so the butter softens.  When you're ready to start baking, preheat oven to 375.
2.  Beat the butter with an electric mixer util fluffy (about 1 minute).  Then add the sugars and beat for another minute.  Add the eggs and beat for 2 more minutes.
3.  Add the vanilla and stir with a spoon. Mix in flour, baking soda and salt until you can no longer see white.
4.  Stir in rolled oats until well combined.
5.  Add in cinnamon, nutmeg, and chocolate chips.  Stir as well as possible. 
6.Drop by rounded teaspoonfuls onto an ungreased cookie sheet.  Bake for 10-12 minutes or until cookies are browned on the bottom. 
7.  Cool cookies on a wire rack or on a plate for at least 10 minutes before eating.

(Note:  If desired, add the following during step 5: up to 1/2 cup raisins, up to 1/3 cup finely chopped walnuts, up to 1/3 cup dried cranberries, or up tp 1/3 cup dried apricots)

Peach Cobbler - Week 6

Ingredients:
1 cup flour
1 cup sugar
1 1/2 tspbaking powder
1 stick butter
3/4  to 1 cup milk
1 large can sliced peaches
1 tsp cinnamon
3 tsp sugar

Directions:
Melt butter in a quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder.  Add milk to dry ingredients and stir until blended.
(Method one) Pour batter into the melted butter.  Dribble peach juice into the mixture and add peaches.  Sprinkle top with cinnamon and sugar.  Bake 30 to 40 minutes at 375.
(Method two)  Arrange peaches and juice in melted butter.  Drizzle batter back and forth over peaches.  Sprinkle sugar and cinnamon on top.  Bake 30-40 minutes until golden.
*Serve warm with a scoop of vanilla ice cream.

Zucchini Bread - Week 5

Zucchini Bread

Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp bking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans

Directions:
1.  Preheat oven to 350.  Grease the bottom and 1/2 inch up the side of an 8x4x2 inch loaf pan; set aside.  In a medium bowl, combine flour, cinnamon, bakig soda, salt, baking powder and nutmeg.  Make a well in center of flour mixture.  Set aside.
2.  In another medium bowl combine sugar, egg, shredded zucchini and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts.  Spoon batter into prepared pan.
3.  Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan. Cool completely on a wire rack.  Wrap and store overnight before slicing.

*Apple bread ~ prepare as above, except substitute 1 1/2 cup finely shredded, peeled apple for the zucchini.