Hot Artichoke Dip

1 (8 oz.) cream cheese
1 c. mayo
1 c. sour cream
1 c. freshly grated Parmesan cheese
2 cloves garlic, minced 
2 cans (14 oz.) artichoke hearts, drained and chopped
1/2 t. dill weed
Assorted crackers, chips, vegetable sticks

Combine cream cheese, mayo, sour cream, Parmesan cheese, garlic, artichoke hearts, and dill weed.  Place in a 8-inch (if you double the recipe do a 9x13) pan and bake in preheated 350 degree oven for 30 minutes.

Note:  I add a can of chopped jalapenos and green chilies to give it some "heat".

Veggie Pizza

Ingredients

2 packages crescent Rolls

2 tbsp. chives

l cup mayonnaise

Generous dash of garlic powder

l package Hidden Valley Ranch Dressing Mix

Vegetables of your choice

Directions

Flatten crescent rolls on cookie sheet and pinch seams together.  Bake per directions. Cool.

Blend chives, mayo, garlic powder and dressing mix.  Spread evenly on crust.

In blender chop broccoli, cauliflower, carrots, green pepper or any vegetable you desire. I even like a bit of red cabbage.  Sprinkle on top of cream cheese layer.  If you would like a little kick, you can add a bit of cilantro, red onion, or radish.

Recipe from Cherie Nield

Meatballs Eileen

Ingredients 

1 egg
1/2 c. milk
1 c. soft bread crumbs
1 tsp. salt
1 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. celery salt
3 tbsp. chopped onion (or more)
1 lb. ground turkey
1 can cream of mushroom
1 can of milk (use cream of mushroom soup can)

Directions
Mix together all ingredients except turkey and soup.  Let sit a few minutes and then add turkey.  Roll into meatballs and cook until almost done in frying pan.  Put in oven safe dish with soup and 1 can of milk.  Bake at 350 degree for 45 minutes.  Serve over rice or egg-wide noodles.

Recipe from Shannon McCarthy  

Meatball Soup

Ingredients

1 lb. ground beef, cooked and drained
1 large onion, chopped and sauted
3 c. beef broth
1 2lb. can tomatoes, cut up
1 c. potatoes
1 c. carrots
1 c. celery
1 c. corn
1 c. zucchini
Red wine to taste (optional)

Directions
Put all ingredients into a stock pot.  Simmer 1 hour or more.   

Recipe from Shannon McCarthy  

BBQ Pulled Pork

Ingredients 
3 lbs. meat
1 1/2 c. ketchup
1/4 c. packed brown sugar
1/4 c. red wine vinegar
2 tbsp. Dijon style mustard
2 tbsp. Worcestershire sauce
1 tsp. smoke flavoring
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder

Directions
Mix all ingredients (except meat).  Place meat in crockpot.  Pour sauce over meat.  Cook 8-10 hours on low or 4-5 hours on high.  Shred meat to coat and cook longer.  Serve on hamburger buns.  Better if served the next day.

The Best Rolled Sugar Cookies

Ingredients

1 1/2 c. butter, softened
2 c. white sugar
4 eggs
5 c. all-purpose flour
2 tbsp. baking powder
1 tsp. salt
*1/2 tsp. almond extract
*1 tbsp. lemon zest

Directions
In a large bowl, cream together butter and sugar until smooth.  Beat in eggs and vanilla (and almond extract and lemon if desired).  Stir in the flour, baking powder, and salt.  Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees.  Roll out dough on floured surface 1/4 to 1/2 inch think.  Cut into shapes with any cookie cutter.  Place cookies 1 inch apart on ungreased cookie sheet.

Bake 6 to 8 minutes in preheated oven.  Cool completely.

Recipe found at www.allrecipes.com
*I added the almond extract and lemon zest.  Original recipe did not include those ingredients.

Buffalo Chicken Dip

Ingredients

4 chicken breasts; shredded
1 16 oz. Frank's Original Hot Sauce
1 16 oz. ranch dressing
2 8 oz. cream cheese
2 c. Mozzarella cheese

Directions
Take chicken, mix with hot sauce in a pan.  Add ranch, cream cheese, and 1 cup mozzarella, mix well until melted.  Pour into 9x13 dish and cook for 35 minutes at 375 degrees.  Add last cup of mozzarella cheese on top. 

Recipe from Mindi Tidwell