Brown Sugar Apple Dip

8 oz. cream cheese, softenend
1 cup packed, soft brown sugar
3/4 tsp. vanilla
Beat all three ingredients together on high for 3-5 minutes until it's very well incorporated and creamy. Scrape down the sides of the bowl a couple of times while mixing to ensure ingredients blend well. Serve with sliced apples for dipping.
By Shelly

Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced

2 T butter

2 14 oz cans chicken broth

5 chicken breasts

1 14 oz can artichoke hearts, drained and roughly chopped

3/4 stick butter

1/3 c flour

1/2 tsp salt

1/4 tsp pepper

1 1/8 cup half and half

3/4 cup shredded Parmesan cheese

1/2 tsp dried rosemary

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Candied Walnuts

3 cups nuts
1 Cup sugar
1/3 cup water
1 Tbs. cinnamon
1/2 tsp cloves
1/2 tsp. salt
1/2 tsp. Vanilla
1. Spread walnuts on an ungreased cookie sheet and roast for 10 min. @ 275.
2. Combine water, sugar, and spices in a saucepan, and boil for 2 minutes; stirring constantly.
3. Stir in 1/2 tsp. vanilla and nuts, and mix well. Spread on waxed paper to cool

by Sara

Chicken Pot Pie

1 pound chicken breast, cubed

3 chicken boullon cubes

1 cup cubed carrots

2 cups cubed potatoes

1 cup frozen corn1 stick of butter

1/4 cup chopped onion

1/2 cup flour

1/2 tsp black pepper

1/2 tsp celery seed

2 3/4 cups chicken broth ***See note

3/4 cups milk

deep 9 inch pie pan

two 9 inch pie crusts

Directions:Heat oven to 415. Put chicken in saucepan, covered with water (about 4 cups), add bouillon cubes and cook until chicken is done. ***Save the water because you use this as the chicken broth. While chicken is cooking cover vegetables with water in saucepan and cook until tender. While both of those are cooking, spray your pie pan with Pam and cook crust for about 10-12 minutes. When vegetables are done, drain and pour in crust. Melt butter and add onion, cook until tender. Add flour and whisk constantly to make a paste. Add pepper and celerty seed. Slowly add chicken broth and milk. Mix until thick and pour over vegetables in pie pan. Add your top crust. Make your edge pretty. Whisk an egg and brush over top. Cut pretty slits in crust and cook for 25-30 minutes. You need a pretty deep 9 inch pie pan.
by Karri

Pumpkin Sandwich

Cake:
3/4 cup all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin

Filling:
1/2 cup whipping cream
1/2 (4 oz) of an 8 oz package cream cheese, softened
1/2 cup powdered sugar
Icing:
1/2 cup whipping cream
1 cup bittersweet or semisweet chocolate pieces

1. Preheat oven to 375 degrees.

Grease bottoms and sides of two 8x1 1/2 inch round cake pans.

Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.

2.In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.

3. For filling, in chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing chocolate cream icing.

4. In a small saucepan bring whipping cream just to boiling over medium high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

5. If icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice.

6. Chill cake at least one hour before serving.
Store cake loosely covered, in refrigerator.

*Note*This recipe was in my November Better Homes and Gardens. It is really yummy! I would recommend making the icing before the filling because it has to sit for 15 minutes (start it when you take the cakes out of the pans because they cool quickly), but I did it as the recipe instructed the first time I made it. As I find with a lot of pumpkin recipes I liked it better the second day. Which is great because you can make it a day ahead!

by Lori

Pumpkin Chocolate Cheesecake Pie

1 extra serving graham cracker crust (make sure you get the big one!)
12 oz cream cheese, softened
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
1-15 oz can pumpkin
2/3 cup packed brown sugar
2 tsp pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or light cream (to reduce calories you can use fat free evaporated milk)
Chopped chocolate (optional)

Preheat oven to 375 degrees. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in crust. Sprinkle with chopped or miniature chocolate pieces.
In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer.
Bake 60 to 65 minutes or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate.

by Lori

Chicken Bake

by Janiel

Easy Easy Soup

Herbed Potato Soup

INGREDIENTS
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk



DIRECTIONS
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.

Chocolate Pretzels

INGREDIENTS
24 circular pretzels
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Whipping Cream Pound Cake

INGREDIENTS
1 cup butter
3 cups white sugar
6 eggs
3 cups cake flour
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes. Add eggs one at a time, beating well with each addition.
Add flour alternately with whipping cream beginning and ending with flour. Stir in vanilla and almond extract.
Spoon into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.
Turn out on cotton dish towel and place on cooling rack covered with cotton towel. When cool sprinkle with powdered sugar and serve with fruit or plain.

*Note*You can change flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case).

This is from allrecipes.com

Wassail

4 cups Apple Juice
1 cup Orange Juice
1/2 cup Fresh Lemon Juice
1/2 cup Sugar
1/4 tsp. Ground Clove
1/4 tsp. Allspice
1/4 tsp. Cinnamon
Simmer on the stove for 30 minutes.
This is a great holiday beverage. Your house will smell great as all your guests arrive, and they will have a hot beverage to warm up with after traveling to your house in the chilly weather!by Emily

Cranberry Salsa

3 c. fresh cranberries, rinsed and drained (pick out any that are bruised or mushy)
1/4 cup green onions
2 small jalapeño peppers, seeds and ribs removed
1/2 c. sugar
1/4 c. fresh cilantro leaves
1 T. finely grated fresh ginger
juice of 1/2 a lemon
( I personally don't add the onions)
8 oz cream cheese and Ritz crackers
Place all ingredients except the lemon juice into a food processor and mix until well blended. Stir the lemon juice into the salsa. Refrigerate for a few hours before serving. Serve by placing the softened cream cheese on a serving bowl then pour 1/2 the salsa over the top. Have plenty of Ritz crackers on hand for dipping! by Heidi

Ranch Cheese Ball

(2) 8oz. pkg. Cream Cheese, softened1 pkg. Ranch dressing mix (I usually use closer to 1/2- 3/4 of a pkg. it just depends on how ranchy you like it)2 1/2 C. Shredded cheddar cheese1 C. Chopped pecansMix cream cheese, dressing mix, and cheddar cheese together. Shape into a ball and roll in the chopped nuts. by Janeal

Microwave Caramels

Combine in a 4qt. or larger glass bowl:2 C. Sugar2 Cubes Butter1 C. Light Karo Microwave uncovered for 5 minutes. Stir well. Gradually stir in 1 can sweetened condensed milk. Microwave on high for 10-12 min (depending on how hard you want the caramels) stirring every 3 minutes using a clean spoon. Stir in 1 tsp. Vanilla and pour into a buttered 9x13 dish. by Janeal

Pumpkin Chocolate Chip Bread

Blend: 4 eggs, 3 cups sugar, 2 cups pumpkin, 1 cup oil, 2/3 cup water. Sift together and then add to mixture: 3½ cups flour, 1 T baking soda, 1 1/4 t. Salt, 1 t cinnamon. Stir in: ½ bag semi-sweet chocolate chips and ½ bag mini semi-sweet chocolate chips. Bake at 325 degrees for 45-50 minutes in greased loaf pans (this recipe makes 7 small loaves). by Ellen

Yummy brownies

You need one box of brownies and a bag of Reese peanut butter cups minis. Make brownies like box says. Take a mini muffin pan and spray with Pam. Put spoon full of brownies in pan and bake (350) for 13min or until toothpick comes out clean. Right when you take them out push Reese into brownie (make sure paper is off 1st) cool for 2 min before trying to get out of pan.

These are so good. I make them every time I have to bring a dessert.

Potatoes

Amelia's Famous Au Gratin Potatoes

from Letti
5-7 russet potatoes

1 can beef broth

1 small carton heavy whipping cream

salt and pepper

2 cups grated mozzarella cheese

1 bundle green onions (sliced)
Preheat oven to 350*. Peel and slice potatoes (thin) about 1/8 of an inch. Use a 9x13 inch pan. Layer the bottom of the pan with potatoes, sprinkle with green onions, salt and pepper. Repeat this layer until approximately 1-2 inches from top of pan. Mix 1/2 can of the beef broth and all of the cream. Pour mixture over the top of the completed layers. Cover with foil. Bake for 45 minutes. Take out and add cheese then bake for another 25 minutes uncovered.

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

By Janeal

1 egg white

1 teaspoon cold water

4 cups whole almonds

1/2 cup white sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 250°. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers

Pistachio Brittle

Pistachio Brittle
Ingredients:2 cups sugar

1 cup light corn syrup

1/2 cup water

1 cup unsalted butter (NO SUBSTITUTES)

2 cups salted shelled pistachio nuts (chopped)

1 tsp. baking soda
Preparation:Butter 2 cookie sheets and set aside. In heavy 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring frequently, until mixture comes to a full rolling boil. This will take 15-25 minutes. Then add butter. Cover pan for 1-2 minutes to allow the steam to wash down any sugar crystals on sides of pan.Clip a candy thermometer to the side of the pan with the bulb touching the syrup, but not touching the sides or bottom of pan. Cook and stir until a candy thermometer reaches 280 degrees F. You can test without a candy thermometer by dropping a small amount of candy into some cold water forms a hard but pliable strand.Then stir in pistachios and continue cooking, stirring constantly, until candy thermometer reaches 305 degrees F or until a bit of candy dropped into cold water forms a brittle strand. Remove pan from heat and stir in baking soda (mixture will foam up, so be ready and be careful), stirring well.Pour onto prepared cookie sheets and spread until candy is 1/4" thick. Cool completely, then break into pieces and store in tightly covered container. Makes 2 pounds.