Recipes

Monster Bars (by Christa Cottam)

1/2 c. butter

1 c. white sugar

1 c. brown sugar

3 eggs

1 1/2 c. peanut butter

1 tsp. vanilla

2 tsp. baking soda

4 1/2 c. oatmeal

2 c. chocolate chips

2 c. M & M’s

Preheat oven to 350º F. Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M & M’s. Put in an ungreased jellyroll pan (12 1/2" x 17 1/2"). Bake for 15 minutes. Do not over bake. Enjoy!

Suzi's sloppy Joes (by Julie Richard)

1 lb. ground beef

1 can of chicken gumbo

3 squeezes of mustard

5 queezes of ketchup

Brown the ground beef, drain, then add the rest of the ingredients to the skillet and simmer for 15 minutes.

Pumpkin Pie Squares (by Kelly Bebee)

Crust:

1 pkg. yellow cake mix

1/2 cup butter, melted

1 egg

Filling:

2 eggs

1 can pumpkin

3/4 cup sugar

2/3 cup evaporated milk

1/2 tsp. vanilla

Topping:

1 cup reserved cake mix

1 tsp. cinnamon

1/4 cup sugar

1/4 cup butter

Grease 9x13 inch pan. Empty cake mix into bowl and measure out 1 cup and put aside. Add melted butter and beaten egg to cake mix in bowl. Press into pan.

Prepare filling by beating 2 eggs, add milk and remaining ingredients and pour over crust.

Prepare topping by cutting together the ingredients, and then sprinkle over filling. Bake at 350 degrees for 45-50 min. or until knife inserted comes out clean.

Broccoli-Cheese Soup (by Wendy Sewell)

5 Tbsp. margarine

2/3 cup chopped onion

1/4 cup flour

3 cups milk,

3 cups chicken broth,

1 bag frozen broccoli (cooked and chopped),

1 tsp. salt,

Pepper to taste,

About 6 oz. Velveeta cheese, sliced

Melt margarine in large saucepan, add onion, and cook until tender. Blend in flour until mixture is smooth. Add milk, broth, broccoli, cheese, and seasoning. Cook, stirring until all cheese is melted. Do not allow to boil.

Blueberry Banana Bread (by Kelly Leeper)

1/2 c. butter
1 c. sugar
2 eggs
1 c. mashed bananas
1/2 c. quick cook oats
1 1/2 all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 c. fresh blueberries

Cream together the room temperature butter and sugar. Add eggs and bananas until well combined. Next add the dry ingredients to the batter. To prevent discoloring the batter, coat the fresh blueberries in a light dusting of flour before gentling folding into the mixture. Bake at 350 degrees for 65-70 minutes. Check the bread often to prevent over-browning near end of cooking time.

Allow to cool for at 10 minutes before turning out of the pan and cooling on a wire rack. Excellent bread to freeze or devour while warm
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Greek Veggie Dip (from Shanna Beachy)
1/2 cup mayo
8oz cream cheese (softened)
1/2t garlic salt

Combine these 3 ingredients until smooth (I used mixer to get creamy blend) Spread over plate.

Cucumber
Cherry Tomato
Black Olives
Red Onion
Feta Cheese

Dice up veggies and spread over dip. There are not exact amounts of veggies so you can do whatever you want - add/change whatever sounds good! Serve with crackers or pita chips. Yum!

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Peanut Butter Delights (from Beth Sanchez)

1 pkg of butterscotch chips

1 cup peanut butter

7 cups rice krispies

1 pkg of chocolate chips

Melt butterscotch chips and mix in the peanut butter. Add rice krispies to the mixture. Pour and spread into a 9x13 pan. Allow time to cool.

While pan is cooling, melt pkg of chocolate chips. Spread over rice krispie mixture. Let the chocolate harden and enjoy!!