This was a recipe give to me by Kristi Kenney, John’s daughter. I’ve made it several times and get rave reviews. Delicious!!

Ingredients

• 1 1/2 cups yellow cake mix
• 1 package dry yeast
• 1 cup flour
• 2 eggs
• 2/3 cup warm (not hot) water
• 2 packages (8 ounces) cream cheese
• 2 eggs
• 1/4 cup sugar
• 1 tablespoon flour
• 1 1/4 tablespoon lemon juice
• Remainder of yellow cake mix
• 6 tablespoons butter
• 1 cup chopped pecans
• 1 cup powered sugar
• 1 tablespoon white Karo syrup
• 2 tablespoons water (more more if needed)

Directions

• Beat together first 5 ingredients and spread in a 9 x 13″ pan. Beat together next 5 ingredients for 2 minutes and spread on first layer. Mix next three ingredient until crumbly and spread on top. Bake in 350 oven for 40-45 minutes. Cool.
• Icing: Mix last three ingredients together and drizzle on top of cooled cake. Store covered.

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Ingredients

• Boboli or any thin crust pizza shell
• Frisch’s tartar sauce
• Dill pickle slices
• 1 lb. ground beef, cooked and drained
• Shredded iceburg lettuce
• Shredded cheddar cheese

Directions

• Spread 1/2 jar of tartar sauce on pizza shell. Layer remaining ingredients in order. Bake at 375 for 12 minutes.

Notes

• I have used a small thin shell and adjusted the ingredients accordingly.

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Ingredients

• 1 lb. Goetta, browned and crumbled
• 2 to 4 strips turkey bacon, cooked and cut into small pieces
• 1 lb. sauerkraut, drained and rinsed well
• 2 Tbs. sour cream
• 2 ounces cream cheese
• 2 Tbs. mayonnaise
• 2 cups grated cheddar cheese
• 1 tsp. dry ground mustard
• 2 ounces grated Parmesan/Asiago/Romano cheese blend
• 1/4 cup bread crumbs
• Crackers, Crostini toasts or pita chips

Directions

• Spray oven safe casserole with nonstick cooking spray. Mix together sauerkraut, sour cream, cream cheese, mayonnaise, mustard and shredded cheese. Add cooked Goetta to mixture.
  In small bowl, mix bread crumbs and grated parmesan. Fill casserole 3/4 full with Goetta and sauerkraut mixture. Top with parmesan/crumbs mixture and top with turkey bacon.
  Bake at 350 degrees, uncovered for 30 minutes.

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Ingredients

• 1 lb. Bob Evans Italian Sausage – browned and drained
• 8 ounces cream cheese, softened
• 1 can Rotel tomatoes and peppers

Directions

• Mix all together – serve hot
• Use Tostitos or crackers for dipping

Notes

• Crock Pot works well for keeping it warm.

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These look sinful!

Ingredients

• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions

• Preheat oven to 350 degrees.
• Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.
  In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.
• Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo cookie.  Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough.
• Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Notes

• These are giant cookies, remember, they are like 3 cookies in 1!

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A sweet, Mediterranean style salsa. ALWAYS a crowd pleaser that has people asking for the recipe…which is in fact how I came upon it! (originally from my friend’s mom)

Ingredients

• 1 can of black beans (rinsed and drained)
• 1 can of Shoepeg corn (do not drain)
• Bunch of scallions
• 1/2 red pepper, diced
• 1 large celery stalk, diced small
• 1/2 jalapeno, diced (or a small amount from a can)
• Salt and pepper to taste
• 4-8 ounces crumbled feta cheese
• 1/3-1/2 cup of sugar (I do 1/3)
• 1/2 cup oil
• 1/2 cup apple cider vinegar

Directions

• Mix black beans (rinsed and drained),  Shoepeg corn (do not drain), scallions, red pepper,  celery stalk,  jalapeño, salt and pepper to taste. This can all be done ahead of time.  A couple of hours before serving add 4-8 oz. of crumbled feta cheese.
• For dressing- mix sugar, oil and apple cider vinegar and add to mixture on day of serving.
• Serve with your favorite tortilla chips.

Notes

• We usually double for a crowd to ensure leftovers!

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Ingredients

• 4 (7 inch) flour tortillas
• 1 Tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 2 medium Granny Smith apples, diced
• 1 cup strawberries, diced
• 1 kiwi fruit, peeled and chopped
• 1 small orange
• 2 tablespoons packed brown sugar
• 2 tablespoons apple jelly

Directions

• Preheat oven to 400*.  For a cinnamon chips, lightly spray tortillas with water.  Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas.  Cut each tortilla into 8 wedges; place in single layer on round baking stone.  Bake 8-10 minutes or until lightly browned and crisp.  Remove to cooling rack; cool completely.
• For salsa, place prepared fruit in a 1 quart bowl.  Zest orange and juice.  Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture and mix gently.  Serve with cinnamon chips.

Notes

• I am all about ease of preparation, and actually used store bought Stacy’s Cinnamon and Sugar Pita Chips.  This would also be good with graham crackers or graham cracker sticks.

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When I think of Christmas and Food, I think of only one thing! Appetizers!  So for you next holiday party, browse our appetizers for the perfect one.  Post a picture in the comments of you enjoying the appetizer!  Or, if you find a great new appetizer recipe, share with the rest of us!

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This is a light, healthy, easy, and filling recipe!

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 Tbsp. grape seed oil (or vegetable oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups tomatoes, chopped
• 3/4 cup feta cheese, crumbled
• 3 tbsp. sliced black olives
• 2 tbsp. fresh basil, chopped (or add more, to taste)

Directions

• Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash, cut-sides down, on the baking sheet and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium hear. Sauté onion in oil until tender. Add garlic and sauté for 2-3 minutes. Stir in the tomatoes and cook only until the tomatoes are warm. Use a large spoon or fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, olives and basil. Serve warm.

Notes

• Serves anywhere from 4-8.(depending on squash size)

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The name pretty much sums it up. Great for a light meal in the fall!

Ingredients

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
• 1 quart chicken stock
• 1/4 cup dry white wine
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• cream to taste(optional)*
• 2 tablespoons chopped chives

Directions

• Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and summer until the vegetables are soft, about 20 minutes.
• Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine (and cream). Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Garnish with chopped chives.

Notes

• *The original recipe called for cream, but my dad and I decided to cut it…it tasted great without it!

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