Tracy's BLT Dip

BLT dip

1 c mayo
1 cup sour cream
1 pouch bacon pieces (sold by salad dressings) or
6-12 pieces bacon crumbled
Tomatoes and finely shredded lettuce to taste / cover

Mix the first 3 ingredients, spread in serving dish.
Top with chopped tomatoes, shredded lettuce, and any leftover bacon.
Serve with crackers.

Helen's Pumpkin Gingerbread with Orange Glaze

Pumpkin Gingerbread with Orange Glaze

You can either make this gingerbread as a loaf or muffins.
Either way, the orange glaze adds the perfect finishing touch!

3/4 cup (6 ounces) butter or vegetable shortening
1 1/4 cup (9 ounces) brown sugar
2 3/4 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/3 cup (2 ounces) crystallized ginger, minced
1/2 cup diced pecans or chocolate chips (optional)
3 large eggs
2 tablespoons (1 1/2 ounces) molasses
1 can (15 ounces) pumpkin

Prepare: Preheat your oven to 350°F. Prepare your pans -- grease two 8 1/2 x 4 1/2-inch loaf pans for loaves; if you're making muffins, grease 24 muffin cups or line them with muffin papers.

Mix: In a large bowl beat together the butter and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts, if you're using them, then mix well -- the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Beat in both the molasses and the pumpkin until they are evenly distributed. Finally, stir in the chocolate chips, if you're using them. Scoop the batter into the greased loaf pans or the muffin cups -- filling the cups about 2/3 full.

Bake: Bake the muffins in the preheated 350°F oven for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched. Bake the loaves at the same temperature for 50 to 55 minutes, or until a cake tester inserted in the middle comes out clean.

Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit then glaze, if you like (see below). Yield: 2 loaves or 24 muffins.

Orange Glaze
1 1/4 cup (5 ounces) confectioners' sugar
1/8 teaspoon tangerine oil or orange oil OR 1 tablespoon orange zest
(I used orange extract but it needed zest too)
2 tablespoons (1 ounce) water or milk

In a medium-sized bowl, mix together all the glaze ingredients until smooth, adding additional liquid, a bit at a time, until the glaze has the consistency of molasses or will drizzle from a spoon in a long strand.

For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing.

Tracy's Apple Cheescake Dip

Sliced apples (tart / green are good)
1 bar of cream cheese
2 cup powdered sugar
dash of vanilla or cinnamon (optional)
Caramel sauce (like Marzetti's or Litehouse in the produce section)
Heath bits


Cream the cream cheese with powdered sugar.
If you want to you can add some vanilla or cinnamon to the mixture.
Spread in the bottom of a large round pan.
Top with caramel sauce.
Sprinkle heath bits on top.
To serve, place apples alongside the dip. Yummy!

KJ's Baked Sweet Onion Dip

Sweet Onion Dip

3 cups chopped sweet onion (Vidalia)
24 oz soft cream cheese
1/2 cup mayo
2 cups Parmesan cheese

Mix together and bake at 350 for 30 mins.
Stir half way through so it heats evenly.
Serve with Wheat Thins.
Good warm or room temperature.

Susan's Tangy Cheese Ball

12 ounces cream cheese, softened
6 ounces blue cheese or gorganzola
1 jar Old English cheese spread, 5 to 6 ounces
(or 1 c of shredded cheddar cheese)
2 tablespoons grated onion
1 teaspoon Worcestershire sauce
1/8 teaspoon seasoned salt blend
1/8 teaspoon seasoned pepper blend
1/4 tsp. garlic powder
several dashes of Tabasco sauce (to taste)
1 tsp. chives (optional)
1 cup finely chopped walnuts or pecans or 1/2 cup finely minced parsley

Mix all ingredients well in mixer. Chill slightly.
Then shape / roll into a ball or a log.
Roll in parsley or chopped nuts and chill until firm.
Serve with crackers. I like to serve with Graham crackers to get the sweet/salty combination.

Terrell Mill Corn and Black Bean Dip

Thanks to Nancy Reno for sharing this one. Many variations on this one. You can skip the olives or the tomatoes - and it's still delicious.

1 can pitted black olives (sliced)
1 cup Grape tomatoes (cut in half)
1 can white shoe-peg corn (drained)
1 can black beans (drained and rinsed)
4 green onions (sliced)
1 pkg feta cheese (can be reduced fat)

Mix a sauce with: 1/3 cup olive oil, 1/3 cup sugar, 1/3 cup apple cider vinegar.
Combine sauce with other ingredients and refrigerate.
Serve with tortilla chips or fritos.

Carolyn's Spinach Salad with Apples and Gorganzola

SPINACH SALAD WITH APPLES AND GORGONZOLA CHEESE

2 bags baby spinach
1 Golden Delicious or Granny Smith apple
½ red onion
½ c. firmly packed dark brown sugar
1 c. chopped pecans
½ c. olive oil
½ c. white vinegar
2 T. sugar
6 oz. Gorgonzola cheese, divided

Wash the spinach and place in a large bowl. Core the apple and thinly slice it. Then cut slices in half. Add to the spinach. Thinly slice the onion and cut the slices in half. Add to the spinach.

In a small skillet carefully melt the brown sugar over medium heat. Add the pecans and stir to coat them with the liquefied sugar. Remove the pecans from the heat and let cool.

In a small bowl or salad dressing jar, mix the olive oil, vinegar, and sugar, shaking or whisking well to combine all ingredients to make a dressing. Add 2 ounces of the Gorgonzola cheese to the dressing.

When ready to serve add the pecans to the spinach, along with the remaining Gorgonzola cheese. Top with the dressing and toss to coat well.

Carolyn's Grilled Salmon with Balsamic Butter

GRILLED SALMON WITH BALSAMIC BUTTER

½ c. balsamic vinegar
1 T. honey
1 T. butter
1 ½ T. extra-virgin olive oil
Salt and pepper
4- 6oz. salmon fillets

Preheat grill to medium high. In a small saucepan, bring the vinegar and honey to a boil, whisking occasionally and cook until reduced by half, about 3 minutes. Remove from the heat, whisk in the butter and season with salt and pepper; cover to keep warm.

Rub olive oil on the salmon and season with salt and pepper. Place the salmon on the grill, cover and cook, turning once for 10 minutes. Transfer to a platter and drizzle with the balsamic butter.

Susan's Cherry Chewy Bars

CHERRY CHEWY BAR
2 c Raisin bran cereal
3/4 c Whole wheat flour
3/4 c All purpose flour
1/2 c Brown sugar, firmly packed
1/4 ts Salt
1/2 tsp Baking soda
1/4 tsp Cinnamon
1/3 c Butter, softened
2 tbl Water
1/2 - 3/4 can pie filling (Cherry), save a little of the "liquid"

GLAZE
1/2 c Confectioners sugar / 10x sugar
2 or 3 tablespoons "liquid" from pie filling

In medium bowl, combine raisin bran cereal, flours, brown sugar, salt, soda, and cinnamon. Smash a little to break up the cereal.
Using pastry blender cut in butter until mixture resembles coarse crumbs.
Stir in water. Set aside 1 cup of the cereal mixture.
Press remaining mixture in bottom of greased 9 x 9 baking pan.
Spread pie filling evenly over cereal mixture in bottom of pan.
Sprinkle with reserved cereal mixture as streusal.
Bake in 350 degrees oven about 25 min. or until lightly browned; cool completely.

To make glaze: combine sugar and some liquid from pie filling until thoroughly combined. Drizzle over cooled bars. Cut in to 1x2 bars.

I made 1 1/2 recipes for a 13x9 pan for tennis. Increase cooking time to 35 minutes.

Heather's Corn Dip

I've had a request for the corn dip recipe... which I'm almost hesitant
to give since then you all will discover exactly how easy it is!!! :-)

Enjoy! (and props to Ken's Aunt Helen who gave it to me). I typically double it for tennis.

1 cup Mayo (can use light, but not Miracle Whip light = too sweet)
1 cup Shredded Mozarella Cheese
1/2 cup Parmesan Cheese (canned is fine)
1 can Mexicorn
2-3 Chopped fresh jalapeno peppers

Mix all ingredients, put in baking dish sprayed with non-stick (13x9 if
doubled). Bake at 350 degrees for 30 min. (about 40-45 min if doubled)
Serve with tortilla chips or corn chips.

And that's it!

Crockpot BBQ Beef

1 1/2 lb. boneless chuck steak, 1 1/2 inch thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper

Cut the beef on a diagonal, across the grain into slices 1 inch wide.
Place these in the crockpot. In a small bowl, combine the remaining ingredients.
Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
Serve on small rolls.

Olive spread with crackers

8 ounces cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green olives or nice deli olives
1/2 cup chopped pecans
2 tablespoons olive juice

Directions:In a medium bowl, cream the cream cheese until smooth and softened.
Add mayonnaise and stir thoroughly to combine.
Add olive juice for desired spreading consistency, then fold in olives and pecans.
Serve with crackers that aren't too salty.

Poppy Seed Ham and Cheese Rolls

2 pkg. Party Rolls (24 ea)
1 (8 oz.) pkg rectangular sliced ham
1 (8 oz.) pkg sliced swiss cheese
2 sticks (1 cup) margarine
2 T. Worcestershire
2 T. poppy seeds
4 T. brown sugar
2 T. prepared mustard

Melt margarine in a sauce pan, add Worcestershire, poppy seeds, mustard and brown sugar.
Mix and bring to a boil. Set aside.
Cut rolls across entire pack at once w/ a serated knife to make two large slices.
Layer ham, then cheese, then another layer of ham. Place top layer of rolls on this.
Cut large sandwich rectangle into 21-24 smaller sandwiches and place in a 9x13 pan (should hold both trays of rolls).
Spoon the sauce over the rolls, being careful to cover evenly.
Cover and refrigerate several hours or overnight.
Bring to room temperature and heat at 350 until cheese melts and rolls are heated (appx 30 min). S
eparate w/ knife so they may be picked up easily.

Frito Pie

1 (15 oz.) can chili, no beans
1 (15 oz.) can chili with beans
3/4 c. water
2/3 of a 12 oz. pkg. Fritos original corn chips
1 c. chopped onion
3/4 lb. cheddar cheese, grated
1 (8 oz.) carton sour cream (opt.)

Preheat oven to 350 degrees.Spray 1 1/2 to 2 quart casserole with Pam.
In saucepan, combine both cans of chili and water; heat to boiling, stirring occasionally.
Place 1/2 of the corn chips in bottom of prepared casserole. Cover with half the chili mixture. Sprinkle with 1/2 cup onion and half the grated cheese.
Repeat layers, ending with grated cheese.
Bake for 25 minutes or until heated through. Serves 4 to 6.
TIP: After wedges of pie are cut, top each with a tablespoon of sour cream

Susan's Cocktail Meatballs

1 package Meatballs (frozen)
1 bottle Heinz Chili Sauce
1/2 cup grape jelly

Bake/Cook meatballs per directions.
Mix sauce ingredients until blended.
Heat and dip small meatballs in this.
Serve with tooth-picks.

Stacy's Buffalo Chicken Dip

3 boneless skinless chicken breast
1 jar Marzetti's blue cheese or ranch
1/4 cup Nance's buffalo wing sauce mild
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)

Boil chicken until tender (let Cool). Then shred or chop finely.
Mix together dressing and Buffalo sauce. Use Tabasco sauce to fire it up to your desire.
Spread cream cheese in a 9x13 baking dish. Mix chicken in to dressing.
Then pour over chicken mixture over cream cheese evenly.
Bake at 350 degrees for 20 minutes.
Let cool a little and serve with Tostitos Dips tortilla chips.

Hot spinach and artichoke dip

1 can drained artichokes
1 pkg. frozen chopped spinach
1/2 c. sour cream
1/2 c. mayonnaise
3 oz. cream cheese
1/3 c. shredded Mozzarella
1/4 c. fresh Parmesan cheese
1/2 to 1 tsp. garlic salt

Cook spinach according to the directions on package and drain. Drain the artichokes and chop them. Mix the artichokes and spinach with the remaining ingredients. Put in greased 1 quart dish and bake at 325 degrees for 20-30 minutes (or crock pot to bring to the courts)
Serve with tortilla chips. Also good served with sour cream and salsa on the side.

Helen's "Hello Dolly" Bars

Melt a stick of butter in the bottom of a 13x9x2 pan.
Next layer is 1.5 cups of crumbled graham cracker crumbs, or saltines or ritz crackers. I interchange depending on what's in the cupboard. Mix the crumbs with the butter and re-shmoosh it onto the bottom.

Next layer is about 1/12 cups of chocolate chips sprinkled about.
Then layer about a cup of butterschotch chips.
Then layer about 2 cups of shredded coconut.
Next: add about 1 to 1 1/12 cups of chopped walnuts
Next, drizzle a can of sweetened condensed milk all over the top.
I like to add a few mini chocolate chips on top too.

Bake at 325 for about 1/2 hour until lightly browned.
That's about it.

Helen