WUPY 101.1 FM Radio from Ontonagon, Michigan



Dill Potato Wedges (12/31/12)  Either buy a package of  sliced new potatoes or use your own and  brown in olive oil until done. When done, sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon of dill and heat until melted.

Maui Spam Muffins (12/28/12)  4 English muffins, split and toasted, butter  or margarine and mustard.  7 oz can SPAM thinly sliced on each muffin.  Drain 15 oz can pineapple, sliced and place a pineapple slice  over Spam.  On top of that place green pepper cut into rings with ring on top of each pineapple. Combine one fourth cup firmly packed brown sugar and 2 teaspoons water. Drizzle over sandwiches. Place muffins on baking sheet and bake in 375 degree heated oven for 10 minutes or till hot.

Pork Chops in Applesauce Gravy (12/27/12)  Brown 6-8 pork chops and  put them into a casserole dish. Add 3 Tablespoons flour, 1 teaspoon salt, dash pepper, 1 teaspoon garlic salt and 1-1/2 cups boiling water. Cook until thickened. Add 1-1/2 cups applesauce and 1 teaspoon lemon juice. Mix well and pour over meat. Bake for 1-1/2 to 2 hours in 350 degree oven.

Sauerkraut Relish (12/26/12)  One  (1 pound 11 oz ) can sauerkraut, drain and save juice. Mix into sauerkraut, 1 cup celery, chopped, 1 cup green pepper , chopped, one half onion, chopped. Combine sauerkraut juice, 1 cup (try a little less) sugar, one half cup salad oil, and 1/4 cup cider vinegar. Mix all together and marinate several hours or overnight.

Easy Parmesan Breadsticks (12/24/2012)  In a bowl mix together: one half cup grated Parmesan cheese, 2 teaspoons dried minced garlic (or a little garlic powder, one fourth teaspoon crushed red pepper flakes, Roll. Take a 12 oz tube refrigerated buttermilk biscuits and roll each biscuit into a six inch rope. Brush lightly with olive oil and roll in the cheese mixture. Place on greased baking sheet. Bake at 400 degrees for 8-10 minutes or golden brown.

Glazed Fruit Medley (12/20/12)  In a small saucepan, mix  2 cup orange juice, 1 cup sugar, and 2 Tablespoons cornstarch until smooth. bring to a boil, stirring constantly. Cook and stir for 2 minutes or till thickened. Transfer to a small bowl, cool slightly and refrigerate, covered for at least 2 hours.   Mix together  3 cups honeydew, 3  medium firm bananas, sliced, 2 cups green grapes and 2 cups halved strawberries. (Or use any combination of fruits,  Just  before serving , combine the fruit in a large serving bowl. Drizzle with fruit mixture and gently toss.   

Bacon and Egg Burritos (12/19/12)  In a large skillet, cook 6 bacon strips until crisp. Using a slotted spoon, remove to paper towels. Reserve one Tablespoon of drippings and sauté 1 cup frozen cubed hash brown potatoes and 2 Tablespoons chopped onion until potatoes are golden brown, stirring occasionally.  In bowl whisk 6 eggs and 1/4 cup sour cream. Stir in 1/4 cup shredded cheddar cheese, 2 Tablespoons taco sauce 1/2 to 1   hot pepper sauce. Pour over potatoes mixture, add bacon. Cook and stir oven medium heat until eggs are completely set. Spoon about 3/4 cup[ down center of each of 4 flour 10 inch tortillas, warmed. Sprinkle with shredded cheddar cheese. Fold bottom and sides of tortilla and serve immediately.

Potato Pancakes from Pam Jacobus (12/18/12)  One box of instant mashed potatoes, loaded (bacon bits, chives, cheese, sour cream)make them up as package says.  Add one egg slightly beaten, 2 Tablespoons of flour. Melt butter in a non-stick fry pan (I think a griddle would work great) dropped the mixture using a small ice-cream scoop, brown them on both sides. Had to keep adding butter to the pan as they sucked up a lot of it...I had them with sour cream and applesauce.

Holiday Lemon Bars (12/17/12)  mix together: 1 package lemon cake mix, 1 stick butter or oleo, softened and 1 egg. (Mixture may be a little lumpy.) Press into sprayed 9 by 13 pan. Mix together 1 can Sweetened Condensed milk and one half cup lemon juice. Pour the milk mixture over the dough in the pan and Bake at 350 degrees for 23-27 minutes. (Mine took about 25 minutes.) Cool and can sprinkle powdered sugar over top if you wish.

Baked Blueberry Pancake (12/14/12)  In a bowl combine 2 cups pancake  mix, 1-1/2 cups fat free milk, 1 egg,  1 Tablespoon canola oil and 1 teaspoon cinnamon just until blended. Batter will be lumpy. Fold In 1 cup fresh or frozen berries (If frozen donot thaw) Spread onto 15 by 10 greased baking pan. Bake at 400 degrees 10-12 minutes or till golden brown. Serve with butter and syrup.

Cashew Chicken with Noodles (12/13/12)  Cook 8 oz thick rice noodles, according to package directions.  In a small bowl combine 1/4 cup soy sauce, 2 Tablespoons cornstarch and 3 garlic  cloves, minced.  Add 1 pound boneless skinless chicken breasts, cubed. sauté in 1 Tablespoons  peanut oil and 1 tablespoon sesame oil until   chicken is no longer pink. Add 6 green onions, cut into 1-2 inch  pieces and cook 1 minute longer.  Drain noodles, stir into skillet. Add 1 cup unsalted cashews and 2 Tablespoons sweet chili sauce.  Heat through.

Christmas Cupcakes (12/12/12)  In a  large  bowl combine  white cake mix, 1 cup sour cream, 2/3 canola oil, 1/3 cup sugar,  and 4 eggs. Beat until well mixed. Divide the batter evenly into three bowls.  Take three Tablespoons of  each: raspberry,  green and yellow gelatin powder   and  stir one of each flavor into each of the three bowls of batter ( red in one bowl, green in another, yellow in another.) Fill paper lined muffin cups with 2 tablespoons of each flavored batter. ( 2 of red, green and yellow into each cup)  Bake at 350 degrees  for 18-22 minutes  or till toothpick comes out clean.  Cool: frost with your favorite frosting and sprinkle with red and green sprinkles.

Pumpkin Pie Bread Pudding (12/11/12)  Pre-heat oven to 350 degrees. Spray 13 by 9 pan with cooking spray.  12 slices of raisin cinnamon bread cut into 1 inch cubes and place in the bottom of the prepared pan.  In a bowl  beat together  4 eggs,  1 cup milk,  15 oz can pumpkin,  1 cup brown sugar,  1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla. Whisk until well blended and pour over bread crumbs. Sprinkle with 1/2 cup chopped pecans.. Bake at 350 degrees for 45 minutes or till knife inserted in middle comes out clean.  In a separate bowl mix  1/2 cup sour cream, 2 Tablespoons brown sugar,  1/2 teaspoon pumpkin pie spice,  Stir in  1 cup cool whip and 1/4 cup maple flavored  pancake syrup.  While pudding is warm drizzle mixture over pudding.  Cut into pieces and put a dollop of sauce over top.

Southwest Fish Tacos (12/10/12)  1-1/2 pounds  fillets, cut into 1 inch strips. Sprinkle the strips with 1 Tablespoons taco seasoning. In a large skillet over medium heat, cook the fish in 1/4 cup bitter 3-4 minutes on each side or till fish flakes easily with a fork.  In a small bowl combine  10 oz. angel hair coleslaw mix, some cilantro,  1/2 cup mayonnaise, 1 Tablespoon lime juice, 1 teaspoon sugar salt and pepper. Place fish in 8 taco shells, warmed, top with coleslaw mixture.

SSS - SPAM-Sandwich-Spread (12/7/12)  Finely chop one loaf of SPAM, then add, Two hard boiled eggs also chopped,  Add a tablespoon or so of pickle relish, A half stalk of celery, finely chopped, 1/4 of a small yellow onion or a couple green onions finely chopped,  A tablespoon of yellow mustard (more if you like), and one or two tablespoons (or more) of mayonnaise.  Blend together all ingredients.   The SSS is good on any bread, especially whole wheat.

Blondies With Chocolate Chips & Salted Caramel 12/6/12)   Ingredients:  2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt, melted & cooled; 3/4 cup salted butter; 1 cup brown sugar; 1/2 cup white sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 cup chocolate chips, preferably Ghirardelli 60% cacao; 1 cup pecan halves, toasted* *To Toast Pecans: Place on a baking sheet and slide into the 350 Fahrenheit oven. Toast for about 10 minutes, or until pecans turn golden brown. Cool.  Caramel Sauce:  1 1/2 cups white sugar; 1/2 cup butter, salted; 1/2 cup whipping cream 1/2 teaspoon kosher or sea salt Instructions:  Butter a 7 x 11 inch or 9 x 9 inch baking dish. Drape with a strip of parchment paper cut to fit. Butter the paper. Preheat oven to 350 Fahrenheit. Place a heavy-bottomed, medium sized pot over medium heat. Add white sugar and watch carefully. When the sugar begins to melt, swirl the pan. Continue to swirl until the sugar has turned amber brown. Be careful not to let it burn.  Remove from heat and, using a whisk, incorporate the butter, cream and salt. Whisk until the caramel sauce becomes glossy and silky. Set aside to cool. Using a hand-held or stand mixer, cream together butter and sugars until smooth. Add eggs and vanilla extract. Mix well. Add the dry ingredients and mix until combined. Pour in the chocolate chips and stir by hand just until chips are incorporated. Spread about 2/3 of the dough in the bottom of baking dish. Pour caramel sauce over the top of the dough. Arrange toasted pecans halves across carameled surface. Dot the rest of the blondie dough over the caramel sauce and pecans. Place baking pan in preheated oven and bake for 30-40 minutes, or until blondies reach desired degree of doneness. Remove blondies from oven and allow to cool for about 20 minutes or until cool enough to touch. Take blondies out of pan and peel off parchment. Cool 10 minutes more before cutting.

Cheesy Turkey Potpie (12/5/12)  Mix together: 2 cups chopped cooked turkey,  6 oz. frozen vegetable blend, thawed,  8 oz or less shredded cheese, 1 can cream of chicken or cream of celery soup. Put in 13 inch greased baking dish. Unroll 8 oz refrigerated crescent dinner rolls and lay over the top. Bake at 375 degrees for 20-25 minutes ( bake a little longer to get a nice golden  crust and the inside hot enough.

Cinnamon Pecan Apple Dumplings (12/4/12Unroll a tube crescent triangles and separate into eight triangles. Peel and half 4 Granny Smith apples and wrap one triangle around each half. Place on a greased 15 by 10 pan, flat side down.  Combine  1 teaspoon sugar and 1 teaspoon cinnamon and sprinkle over  dumplings. Bake at 350 degrees 23-28 minutes or till apples are tender.

Orange sauce. In a saucepan combine 3/4 cup orange juice and 1/2 cup sugar and bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced. Remove from heat and stir in 1/2 cup butter, cubed and mix until blended. Serve warm over dumplings.

Slow Cooker Beef & Sweet Potato Stew (12/3/12Ingredients:  1 1/5 lbs lean stew beef, cut into one-inch pieces, 4 tbs all-purpose flour, 1/4 tsp salt, 1/4 tsp pepper, 2 tbs extra virgin olive oil, 1 large white onion, chopped into one-inch pieces, 2 cloves garlic, minced, 2 tbs butter, 2 medium sweet potatoes-peeled and cut into chunks 2 (14.5) oz can beef broth, 1/2 tsp Worcestershire sauce, 1/4 tsp ground nutmeg, 1 1/2 cups baby carrots.  Instructions:  Place stew beef in a large ziplock bag with 3 tbs of flour, salt, and pepper. Seal the bag and toss until meat is evenly coated with flour.  Heat the olive oil in a large skillet over medium-high heat.  Place the beef in the pan and brown on all sides. Place sweet potatoes on the bottom of slow cooker (6 qt), and top with stew meat, onion, carrots, minced garlic, and butter.  Pour beef broth over the top and add Worcestershire and nutmeg.  Cover and cook on low for 8 hours. Remove 1/2 cup of the broth and whisk in 1 tbsp of flour.  Pour back into the slow cooker and stir.  Season with more salt and pepper if needed and serve.


SPAM Quesadillas (11/30/12) Combine  12 oz. can SPAM luncheon meat, chopped and 4 cups Monterey Jack Cheese. Spoon meat mixture over three 8 inch tortillas. Top with three more tortillas. In lightly greased griddle, heat filled tortillas over medium high heat until soft and cheese is melted, turning once and repeat with more tortillas. Stack them on top of each other and cut into 6 wedges. Serve with salsa.

Holiday Toffee Cream Pie (11/29/12)  In a large bowl, whisk 1-1/2 cups half and half cream and 1 package (3.4 oz) instant vanilla pudding for 2 minutes and let set for a couple of minutes until it thickens.  Chop 6 Heath candy bars and stir 1 cup of the pieces into the pudding mix. Fold in 2 cups whipped topping, thawed. Transfer to a chocolate crumb crust. Spread the remaining   whipped topping (you started with an 8 oz carton) over the top and sprinkle with remaining candy. Cover and freeze for at least four at least 4 hours or until firm.

Holiday Rice (11/28/12) Cook 3/4 cup uncooked long grain rice, according to package directions. Cool.  In a large  bowl combine rice, 10 oz frozen peas, thawed, 1 small sweet red pepper, chopped, 1/4 cup chopped green onions and 1/2 cup dried cranberries.( can use part white and part wild rice, all cooked.)  In a bowl whish together: 1/2 cup canola oil, 1/3  cup white vinegar, 3 Tablespoons  sugar, 1/2 teaspoon dill weed, 1/4 teaspoon dry mustard and salt and pepper. Drizzle over the salad and toss to cat. Refrigerate until serving.

Maple Pecan Bars (
11/27/12)  Combine: 3 cups flour, 3/4 cups confectioners sugar. Cut in 1-1/2 cups cold butter until crumbly. Press into greased 15 by 10 baking pan. Bake at 350 degrees  for 12 -15 minutes until edges are lightly browned.  Meanwhile in a saucepan: combine  1-1/2 cups packed brown sugar,   1 cup butter, cubed, 1/2 cup maple syrup,  3 teaspoon cinnamon,  dash of salt. Bring to a boil and  cook and stir over low heat until butter is melted. Stir in  4 cups coarsely chopped pecans, 2 Tablespoons and 1 teaspoon heavy cream and  3/4 teaspoon vanilla. Remove from the heat and spread over crust. Bake at 350 degrees for 20-25 minutes or till bubbly. Cool on a wire rack.

SPAM Pineapple Upside Down Cake (11/21/12)  Heat oven to 350°F. In a 9-inch square pan, melt ¼ cup butter or margarine in oven.  Sprinkle 1/3 cup packed brown sugar evenly over melted butter.  Arrange one can sliced pineapple rings, drained) over brown sugar.  Place a Maraschino cherry in center of each pineapple slice, if desired.  Cut 2 cans of Spam into ¼ inch thick slices and lay 1 to 2 slices over each pineapple ring.  In a medium bowl, beat a boxed moist yellow cake mix, 1/3 cup vegetable oil, 1 1/3 cups waters and 3 eggs with electric mixer at low speed for 30 seconds, scraping bowl constantly, then beat on high speed for 3 minutes, scraping bowl occasionally.  Pour batter over Spam, pineapple and cherries.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Mock Hostess Twinkies (11/20/12)  Mix 1 pkg yellow cake mix according to directions, and bake in jelly roll pan (11x15). Cool. Slit edge with knife, then run string or fish line through to make 2 layers.   Filling: Bring to boil 7-1/2 Tablespoons flour and 1-1/2 Cup milk. Cool. Beat 3/4 Cup margarine, 3/4 Cup Crisco, 3/4 Cup sugar, dash of salt, and 2 teaspoons vanilla. Add flour mixture and beat until smooth. Assemble and refrigerate.

Trisha Yearwood’s Cranberry-Orange Relish   (11/19/12  Using a food processor, pulse one 12 ounce bag of fresh cranberries and 2 oranges, peeled.  Transfer the chopped fruit to a 1 quart bowl and add ½ cup of sugar, stirring to mix.  Add more sugar to taste, as the sweetness of the oranges will vary.  Add ½ cup pecans, finely chopped and serve.  Note:  The relish will keep for up to two weeks in the refrigerator.

SPAMSGIVING Day Delight (11/16/12)   Heat oven to 375 degrees.  Cut at 12 ounce can of Oven-Roasted Turkey SPAM into 1/2-inch-thick slices.  On a non-stick baking sheet, roll out a 10.1 ounce can of refrigerated crescent roll dough to a large rectangle, pinch perforations together.  Spread 1 cup prepared instant mashed potatoes or refrigerated mashed potatoes over the dough, leaving a 2-inch border.  Layer with SPAM, overlapping each slice by about ½ inch, top with 4 ounces softened cream cheese.  Slice  ½ of an 8 ounce can jellied cranberry sauce into 1/4-inch disks; place over cream cheese.  Sprinkle sage and ¾ cup French-fried onions over cranberry layer.  Fold dough over filling; crimp edges to seal.  Bake 18 to 20 minutes or until golden brown.  Garnish with olives, if desired.

Holiday Pie (11/15/12)  In a bowl dissolve a 3 oz package raspberry gelatin in 1 cup boiling water. Stir in 1 cup whole berry cranberry sauce and an 8 oz can of unsweetened crushed pineapple , drained. Chill until partially set. Pour into a graham cracker crust and refrigerate until set. In a saucepan combine 2 cups mini marshmallows and one fourth cup sweetened condensed milk and =cook and stir until marshmallows are melted. Remove from heat, stir in one half teaspoon vanilla. Place in a bowl, cover and let stand until cooled to room temperature. Whip 1 cup of heavy whipping cream and whisk one third of it into the marshmallow mix. Fold in the remaining whipped cream,. Spread over the gelatin layer and refrigerate.

Crusty Bread (11/14/12)  In a large mixing bowl whisk together  3 cups flour,  1-3/4 teaspoon salt,  1/2 teaspoon yeast. Add 1-1/2 cups water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for overnight or 12-18 hours. Heat oven to 450 degrees .  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set until the pot is heated. Remove the hot pot from the oven and drop in the dough. Cover and return to the oven for 30 minutes. After 30 minutes, remove the cover and bake an additional 15 minutes. Remove bread from the one and place on a cooling rack.

Apple Gingerbread Cake (11/13/12)  In a large bowl beat together a 14-1/2 oz. package gingerbread cake /cookie mix, 1-1/4 cups water and 1 egg and  mix till well combined. Add 1 chopped apple, peeled, and mix.  Put in a 11 by 7 greased baking dish. Combine 1/2 cup chopped pecans and 2 Tablespoons brown sugar and sprinkle over the batter.  Bake at 350 degrees for 23-25 minutes or till toothpick inserted in middle comes out clean. Cool. Serve with hot apple sauce or warm caramel sauce.

Pickled Wieners (11/12/12)  Mix together: 1 quart cider vinegar, 1-1/2 cup loose brown sugar and 1 Tablespoon pickling spice, heat but do not boil. Boil 1-2 pounds wieners, but do not break them. Slice  1 medium onion, sliced 1/2 inch thick and set to one side. In a big clean jar, put hot wieners, then onions, then pour vinegar over wieners and close jar. Place in refrigerator for 3-5 days.

SPAM Corn Chowder (11/9/12)  In a saucepan, sauté 1 cup chopped onion in 1 Tablespoon butter or margarine until golden. Add  1-1/2 cups diced, peeled potatoes and  1/2 cup chopped green pepper. Cook and stir 2 minutes. Add 2 cans cream corn and 2 cups milk. Bring to a boil, reduce heat and simmer 15 minutes or till potatoes are tender, stirring occasionally. Stir in 12 oz can SPAM, cubed and simmer till hot.

Rutabaga Potato Whip (11/8/12)  Cook: 3 Cups pared and cubed rutabaga and 3 cups pared and cubed potato and 2 Tablespoon onion in boiling water until tender (20 minutes). Drain and mash with light cream and butter. Salt and pepper.

Chicken - Cheese Sauced Cauliflower (11/7/12)  In a saucepan, brown small can sliced mushrooms , drained in 2 Tablespoons butter. Blend in 1 can cream of chicken soup 1/4 cup milk, 1/2 cup Swiss Cheese (or your favorite cheese) and 1/4 teaspoon caraway seeds. Place 1 large head of cauliflower, cooked and drained, in shallow baking dish. Pour sauce over vegetables.  Top with 1/4 cup bread crumbs that you mixed and  heated with melted butter. Bake at 350 degrees for 30 minutes.

Salted Peanut Chews (11/6/12)  In a large bowl combine 1 yellow cake mix, 1/3 cup butter  and 1 egg. Beat at low speed until crumbly. Press into bottom of ungreased 9 by 13 pan. Bake at 350 degrees for 10-12 minutes until lightly brown. Remove from oven and immediately sprinkle with 3 cups mini marshmallows. Return to oven for 1-2 minutes until marshmallows puff.  Cool.  In a large sauce pan heat  2/3 cup corn syrup, 1/4 cup butter, softened,  2 teaspoon vanilla, and 12 oz package peanut butter chips or butterscotch chips until mixture is just melted and smooth. Add 2 cups rice krispies cereal and 2 cups slated peanuts. Spoon over the marshmallow layer. Cool and cut into bars Cover and store.

French Peas (11/5/12)  In a large saucepan, melt 2 Tablespoons butter with 3 chicken  bouillon cubes, 1/2 teaspoon marjoram, 1 bay leaf,  pepper to taste. Add  3 ribs of celery, cut paper thin, 1 bunch of green onions with tops, sliced thin, 1/2 cup slivered almonds (opt) 2 packages green peas, thawed, 2 tablespoons  sherry. Cover, bring to a boil. Do not uncover, Remove from heat and let stand 15 minutes.

Broiler Open-Face Sandwiches (11/2/12)  Mix one can SPAM, finely minced or ground up with 1 small onion, chopped and ½ pound Velveeta cheese, quartered.  Add ½ cup catsup and 4 Tablespoons Miracle Whip.  Stir and mix well.  Place some of the mixture on split hamburger buns, hot dog buns or English Muffins.  Heat under broiler until the cheese melts and it is browned.  You can use some of the mixture; cover and refrigerate the rest for later.

Chicken and Rice (11/1/12)  Mix together 1 can cream of mushroom soup and 1 soup can full of milk. Reserve ½ cup of the mixture. Mix remaining soup mixture with ¼ cup uncooked regular rice, 4 oz. Can mushrooms, stems and pieces, undrained and one half packet dried onion soup mix. Pour into 11 by 7 inch pan.  Place 2 chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining half of dried onion soup mix. Cover and bake at 350 degrees for 1 hour than uncover and bake 15 minutes.


Candy Cane Dessert (10/31/12)  Add 1-1/2 cups boiling water to  3 oz.  Raspberry gelatin and  1/3 cup  crushed candy canes until gelatin and  candy are dissolved. Take a 8 oz tub of light whipped topping and set aside one half cup of it.  Add remaining whipped topping into the gelatin mixture and whisk till blended.  Spoon into glasses and refrigerate until firm.  Serve with a dab of whipped topping and additional crushed  candy canes.

Apple Torte (10/30/12)   Mix together 2 cups flour,3/4 cups oatmeal, 1/2 teaspoon salt,  1 cup brown sugar, 1 teaspoon baking powder and mix with 3/4 cup margarine as you would for a crumb pie  crust.  Press 1/2 of the mixture into the bottom of a 9 by 13 pan. Cover with about 6 medium apples, sliced. In a pan mix together  1 cup sugar, 1 cup water, 2 Tablespoons corn starch, 1 Tablespoon butter and 1 Tablespoon vanilla.  Bring to a boil and cook until it begins to thicken. Pour over the apples and spread or sprinkle the remaining crumb crust over the top of apples.  Bake at 375 degrees for 30 minutes.

Speedy Quiche (10/26/12)  Saute 1 can SPAM, cubed with ¼ cup chopped onion and ¼ cup chopped green pepper in 1 Tablespoon cooking oil until vegetables are tender.  Spoon into a lightly greased 10-inch deep dish pie plate; sprinkle with 1 cup shredded Monterey Jack cheese.  Mix 2 cups milk, 1 cup biscuit mix, 4 eggs and 1/8 teaspoon pepper in blender or with hand mixer until smooth.  Pour evenly into pie plate.  Bake at 400 for about 30 minutes.  Let stand 5 minutes before cutting.

Sweet Potatoes and Pineapple (10/25/12)  Combine 2 pounds  sweet potatoes, cut into 3/4 chunks and 3 cups fresh pineapple chunks in a large bowl (If you use canned pineapple, drain well)  Mix together: 1/4 cup Zesty Italian dressing, 1/4 cup packed brown sugar and 1 Tablespoon butter, melted. Add to potato mixture and toss to coat.  Bake at 400 degrees for 45 to 50 minutes or till potatoes and pineapple are tender and golden brown, turning after 30 minutes. (If you want more flavor you can add 1/4 teaspoon cayenne pepper to the dressing mixture before tossing.

Autumn Harvest Bars with Cranberry Glaze (10/24/12)  Lightly butter and flour a 9 by 13 pan. In a bowl cream together  1/2  cup butter,  and 1-1/2 cup light brown sugar till fluffy.  Beat in 1 cup cooked squash puree and two eggs, and  1/3 cup buttermilk. In a bow combine: 1-3/4 cup flour, 1 teaspoon salt,  1 teaspoon baking soda, 1 teaspoon baking  powder,  1 tablespoon cinnamon, pinch  of nutmeg, pinch of  cloves. Stir into pumpkin mixture until combined and then stir in  1/2 cup craisins or raisins.  Spread in prepared pan and bake at 350 degrees  until a toothpick in the middle of the cake comes out clean, about 25-30 minutes.  Whisk together 1 cup powdered sugar and 1/4 cup cranberry juice and spread on warm bars.

Oreo Stuffed Chocolate Chip Cookies (10/23/12)  Mix together 2 sticks of butter or oleo, softened and 3/4 cup brown sugar and 1 cup white sugar until fluffy. Add 2 large eggs and mix, Add 1 teaspoon vanilla. Mix together 3-1/2 cups flour, 1 teaspoon salt, 1 teaspoon baking soda,  Mix well and add 10 oz semi sweet chocolate chips. Chill the cookies for at least 15 minutes. Take  a Tablespoon of cookie dough and flatten a little and place a  double  stuffed Oreo  cookie on top and put another Tablespoon of cookie dough on top and seal  around it till the cookies are sealed. Do that to the full package of them, Place on a parchment lined cookie sheet and bale at 350 degrees for 9-13 minutes. (It took Kathy 15 so check along the way) until the cookies are browned. It makes 2 dz. They are very large and Kathy said you can easily cut them in half.

Easy Garlic Chicken--- Vicki White (10/22/12)  4 boneless skinless chicken breasts.  Lightly grease a casserole  dish and  place chicken inside.  Preheat oven to 500 degrees.  In a small pan, sauté  4 garlic cloves, minced  in  3 Tablespoons olive oil until  tender. remove from heat and stir in  4 Tablespoons brown sugar. Cover chicken with the mixture. Add salt and pepper to taste. Bake uncovered for 15-20 minutes.

SPAM Puffs (10/19/12)  Heat oven to 400 degrees.  In a bowl, mix together 1 (12 ounce) can Spam luncheon meat, diced, ½ cup frozen chipped spinach, thawed and well-drained, ½ cup ricotta cheese, 1 (3 ounce) package cream cheese, softened and 1 egg.  Separate 3 (8 ounce) packages of refrigerated crescent roll dough into 8 triangles (for each package) for a total of 24 triangles.  Cut each triangle in half, beginning at point.  Place 1 teaspoon Spam mixture in center of half of the triangles.  Cover with remaining triangles; press edges with fork to seal.  Place on baking sheet.  Beat together 1 egg and 1 Tablespoon water; brush over triangles.  Sprinkle tops with garlic powder, if desired.  Bake 15 minutes or until golden brown.  Makes 24 appetizers.

Pepper Chicken Pasta (10/18/12)  Brown one pound boneless chicken breasts , sliced, in a little oil. Season with salt and pepper. Add 1 large onion, sliced, and 1 yellow pepper, diced and cook till softened. Add 16 oz can chicken broth and  1/3 cup  dried tomato vinaigrette dressing or  vinaigrette dressing of your choice and salt and pepper to taste Cook until  sauce has been reduced by half. Cook 1 pound spaghetti according to Package directions. Add 1/2 cup parmesan cheese and stir well. Drain pasta and toss with chicken and sauce.

Hot Caramel Apples (10/17/12)  4 large apples, cored.  Peel about 3/4 in. off the top of each apple and place in a three qt. slow cooker. Pour 1/2 cup apple juice over the apples. Fill the center of each apple with 2 Tablespoons brown sugar,   three red hots (the little red hot candies) 1 Tablespoon butter and two caramels. Sprinkle with cinnamon.  Cover and cook on low or 4-6 hours or till the apples are tender and serve immediately.

Nutty Caramel Dip (10/16/12)  In a small bowl, beat an 8 oz. cream cheese, softened with 1/2 cup apple butter, 1/4 cup brown sugar and 1/2 teaspoon chopped salted peanuts. Serve with apple slices. Makes about 2 cups.

Chicken Oriental (10/15/12)  Brown two chickens, cut in 8 pieces each in a little oil. Remove to a shallow roasting pan, skin side up. Top with  1 large carrot , pared and sliced,  and season with salt and pepper to taste. Preheat oven to 350 degrees.  Drain 15 oz unsweetened pineapple chunks  into a 2 cup measuring cup and add enough water to equal  1- 1/4 cups in medium sauce pan. Combine  1/2 cup sugar,  2 Tablespoons corn starch,  and the pineapple juice  1/4 cup vinegar,  1 Tablespoon soy sauce  1/4 teaspoon ginger  and one bouillon  cube  Bring to a boil and boil 2 minutes. Pour over the chicken. Bake uncovered  30 minutes  or till chicken is tender.  Add pineapple chunks  1/2 cup green pepper  cut in strips a and 1 medium red pepper cut in strips and bake an additional 30 minutes. Serve over rice.

Hearty SPAM Breakfast Skillet (10/12/12)  In a large non-stick skillet, cook 2 cups frozen potatoes (diced or shredded), ½ cup chopped onion, and ½ cup chopped bell pepper in 2 teaspoons vegetable oil over medium-high heat for 4 minutes; stirring constantly.  Add 1 can SPAM Classic, cut into short, thin strips.  Cook and stir for 5 minutes.  In a small bowl, combine 4 eggs, ¼ teaspoon dried basil leaves, 1/8 teaspoon salt, 1/8 teaspoon pepper and 6 drops hot pepper sauce; blend well.  Pour over mixture in skillet.  Then cover and cook over medium-low heat for 8 to 12 minutes or until set.  Sprinkle ¼ cup shredded cheddar cheese over top; remove from heat.  Cut and serve immediately

Holiday Green Beans (10/11/12)  Cook 16 oz frozen cut green beans, according to package directions , adding 1 teaspoon grated orange peel during cooking, drain. Add 1/2 cup dried cranberries, 1/2 cup real bacon bits or cooked bacon drained and crumbled and 2 Tablespoons honey. Toss to combine.

Pumpkin Custard Squares (10/10/12)  Line a 9 by 9 inch pan with non-stick foil.  In a bowl, combine  2 cups crushed gingersnaps (36 cookies) 6 tablespoons butter, melted,  1 Tablespoons sugar. Press into bottom of prepared pan. Refrigerate while making filling.  Filling: In a saucepan whisk  2 Tablespoons cornstarch and 2 Tablespoons sugar. Stir in  1 can ( 12 oz) evaporated milk or  3/4 cup milk,  cook, stirring constantly  over medium heat until smooth,  until smooth and steaming and slightly thickened. About 4 minutes.  In a large bowl blend in  15 oz can  solid pack pumpkin (not pie mix) 2/3 cup brown sugar 1 teaspoon pumpkin pie spice dash of salt. Whisk in milk mixture. Pour over the crust. Transfer to oven . Bake at 350 degrees  for 50 minutes or till center is set.

Breakfast Brunch (10/9/12) Two tubes of refrigerated buttermilk biscuits and arrange them in a 13 by 9 sprayed  baking dish. In a large bowl combine: 3 cartons  -8oz each egg substitute, 7 oz Canadian bacon, chopped,  1 cup reduced fat shredded Cheddar cheese, 1 cup shredded part skim mozzarella  cheese, 1/2 cup chopped fresh mushrooms, 1/2 cup finely chopped onion and dash of pepper. Pour over biscuits. Bake uncovered 350 degrees for 30-35 minutes or till a knife in center comes out clean.

Beer and Brat Biscuits (10/8/12)  Cut two  fully cooked  bratwurst links, casings removed, into bite sized pieces. In a large bowl, combine 4 cups biscuit/baking mix, 2-3 teaspoons caraway seeds and bratwurst and  stir in  one -12 oz beer or non alcoholic beer just until moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 18 to 20 minutes or till golden brown. Cool 5 minutes before removing from pan to wire racks. Serve warm and refrigerate leftovers.

SPAM CUPCAKES (10/5/12)  Preheat oven to 350 degrees.  For cupcakes, in large bowl grate two- 12 oz cans SPAM, add 2 eggs, slightly beaten,  2/3 cup quick cooking oatmeal (not  instant) and 3/4 cup milk. Mix well. Lightly spray a regular size muffin tin with nonstick cooking spray. Fill each muffin tin two-thirds full with Spam mixture. Using back of spoon, lightly press mixture into tins.  In a small bowl, whisk together the  1/3 cup brown sugar,  1 teaspoon mustard, 2 Tablespoons white vinegar, 1 Tablespoon water. Lightly spoon glaze mixture over  Spam mixture. Bake for 25 to 30 minutes or till mixture is set. Make up  4 cups of instant mashed potatoes  Remove cupcakes from oven and  place oven rack 2-3 inches  from heat source. Top each cupcake with potatoes. Return muffin tin to broiler and Broil 2-3 minutes or till potatoes are lightly browned.

Fruit Mountain (10/4/12)  Prepare 1 envelope sugar free pudding and pie filling according to package directions using  2 cups fat free milk. Add 1 teaspoon almond extract.  Divide into 6 dessert dishes and cool. Top with 8 oz sugar free  cherry or apple pie filling  and sprinkle with cinnamon

Zesty Salsa (10/3/12)  In a bowl combine: 2 large tomatoes, diced, 6 green onions, chopped, 1 cup , 4 oz. finely shredded Monterey Jack Cheese, 1 - 4 oz  can sliced ripe olives, drained,  1/4  cup Italian salad dressing, the Zesty kind. Mix well, cover and refrigerate for at least an hour or more and serve with tortilla chips.

Steak Hash (10/2/12)  Heat 2 Tablespoons vegetable oil in medium skillet over medium heat. Add 1 green bell pepper, chopped and ½ medium onion, chopped; cook until tender. Stir in 1 pound russet potatoes, baked and chopped; reduce heat to low. Cover and cook, stirring occasionally, about 10 minutes or until potatoes are hot.  Stir in ½ pound cooked steak or roast beef, cut into 1-inch cubes; season with salt and pepper to taste. Sprinkle with ¼ cup shredded Monterey Jack cheese. Cover; cook 5 minutes or until steak is hot and cheese is melted.  Meanwhile, prepare 4 eggs as desired; top each serving with 1 egg.

Cinnamon Caramel Swirl Bars (10/1/12)  Mix: 1-1/2 cup flour, 2 teaspoon baking powder 2 teaspoons cinnamon and dash of salt and set aside.  Mix together 1-1/2 cups brown sugar, 1/2 cup butter, melted, 2 eggs, 1 Tablespoon vanilla and 1 cup coarsely chopped pecans. Stir in flour mixture. Reserve 1 cup of batter and spread remaining batter  in a greased  foil lined  13 by 9 pan Bake at  350 degrees  for 15 minutes or till firm.  Microwave to melt,  a 14 oz package  caramels and 1/4 cup milk  until caramels are melted , 2-3 minutes, stirring after each minute until slightly thickened.  Pour over the baked layer in the pan, spreading to one half inch of the edges. Drop reserved batter by  spoonfuls  over caramel layer. Cut through the batter with a knife several times for marble effect. Bake 15- 20 minutes longer  or till center is set. Cool and cut into bars.


Spam Hot Dish (9/28/12)  Combine  1 small pkg cooked noodles, 1 can whole kernel corn, drained or 1 can cream of mushroom soup, 1 can cream of mushroom soup, 1 cup cubed American Cheese, 1 can Spam, cubed, chopped onion to taste. Dab of milk if whole kernel corn is used. Bake at 350 degrees for 1 hour.

Sweet Potato Chips (9/27/12) Peel and cut sweet potato in half diagonally. Use mandolin or other slicer to cut into 1/8th inch slices Put slices into a bowl of ice water for about 15 minutes to wash off some of the starch. Pat dry with paper towels.  Heat oven to 425 degrees. Line a cookie sheet with easy- release aluminum foil. Spray generously with olive oil and put sweet potato slices in one layer. Bake about 8 minutes and then carefully turn over. Bake another 6 minutes. Let cool on a baking rack and sprinkle with no salt herb blend. Serve at room temperature.

Butternut Squash au Gratin (9/26/12)  Cut one butternut squash in half and discard seeds. Cut each half crosswise into small chunks or slices and remove peel. Either boil the squash in water or cook in microwave until squash is tender.  Meanwhile fry 4 slices of bacon until crisp and remove to paper toweling . In a Tablespoon of the drippings cook 1 small sweet onion, thinly sliced until crisp -tender. Stir in 2 Tablespoons flour and dash pepper and cook and stir 1 minute. Gradually add 1 cup chicken broth and cook and stir 5 minutes or till thickened. Remove from heat and stir in 1 cup shredded Cheddar Cheese.  Drain squash. Arrange half in 8 or 9 inch square baking dish; and cover with half of the sauce. Repeat layers. Top with bacon and ½ cup more of the shredded cheese. Bake at 350 degrees for 25 to 30 minutes.

Oatmeal Cookies (9/25/12)  Cream together: 3/4 cup sugar and 2 Tablespoons margarine . Mix until blended. Slowly add 1 egg and mix on medium speed. Gradually add 1/4 cup applesauce and 2 Tablespoons low fat milk and mix. In another bowl combine 1 cup flour, 1/4 teaspoon baking soda, and 1/2 teaspoon cinnamon. Slowly add to applesauce mixture until blended. Add 1 cup plus 2 Tablespoons quick rolled oats and blend. Drop by teaspoons on lightly greased cookie sheets about  2 inches apart. Bake at 350 degrees until lightly browned about 13 to 15 minutes. remove from sheet while still warm.

Spiced Pumpkin Cupcakes (9/24/12)  Mix together until blended: 1 package  yellow cake mix,  1 package  (4 serving size) vanilla instant pudding,  1 cup canned pumpkin, 1/2 cup oil, 1/2 cup water, 3 eggs,  1-1/2 teaspoon cinnamon,  1 teaspoon  cloves,  1 teaspoon vanilla. Spoon into 24 paper lined muffins, filling up each cup 2/3 full. Bake in 350 pre heated oven for 20 minutes. Frost cooled muffins with favorite icing.

Spam Spread (9/21/12) Grind together: 1 can spam, 1 green pepper, small onion, 6 hard cooked eggs, 3 medium carrots. Mix together: 1 Tablespoons vinegar, 2 teaspoons sugar, 1 teaspoon salt, 1 cup mayonnaise. Mix into the vegetables and spam and serve on hamburger rolls. Makes 20 open faced sandwiches.

Acorn Squash with brown sugar (9/20/12)  2 acorn squash, halved pole to pole and seeded. Sprinkle with salt and place cut side down in  13 by 9 baking dish or arrange halves  in large bowl cut sides face out. If using Pyrex, add 1/4 cup water to dish or bowl. Cover and microwave until squash is very tender. Remove  dish from microwave. Adjust oven rack 6 inches from broiler element and heat broiler. Melt  3 Tablespoons butter and 3 Tablespoons brown sugar and 1/8 teaspoon salt and heat. Transfer squash to rimmed baking sheet. Spoon portion of butter mixture onto each squash half. Broil until brown and caramelized 5-8 minutes. Rotate baking sheet as necessary and remove squash halves as done.

Beef and Cheese Foldover (9/19/12)  Brown 1 pound ground beef with 1 onion, chopped in large skillet. Drain well. Return to skillet. Stir in 1 cup frozen corn, 1/4 cup ketchup, 2 Tablespoons steak sauce. set aside. In a bowl mix 2 cups baking mix and 1/2 cup hot water. Stir till mixture forms a dough. Shape into ball. Place on lightly floured surface. Knead five times or till smooth and no longer sticky. Roll into 12 inch circle; transfer to baking sheet sprayed with cooking spray. Spoon meat mixture onto center of dough. spread to within 2 inches of edge. Fold edge of dough over meat, leaving center uncovered. Bake at 375 degrees for 20 minutes. Top with 1 cup shredded cheese. Bake 5 minutes or till melted.

Pumpkin Coffee Cake (9/18/12)  In a large bowl, combine: a 16 oz package  pound cake mix, 3/4 cup canned pumpkin. 6 Tablespoons water. 2 eggs, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda. Mix well and pour half of this into a greased 9 inch square pan. In a small bowl, combine  1/2  cup chopped nuts, 1/2 cup packed brown sugar, 1/4 cup flour and 3 Tablespoons butter, melted. Sprinkle half over the batter and carefully spread remaining batter over that and sprinkle the remaining topping over the top. Pan will be full. Bake at 350 degrees for 35 to 40 minutes or till toothpick inserted near the center comes out clean. Cool on a wire rack.

Chicken Tortilla (9/17/12)  Heat oven at  425 degrees.  Crumble 6 sheets of foil to make six, 3 inch balls. Place on Baking sheet. Top each with  6 inch tortillas Spray with cooking spray. Bake 6-8 minutes or till tortillas are golden brown. Tortillas will drape over balls as they bake to form cups.  Meanwhile Combine 2 cups shredded cooked chicken and 3/4 cup chunky salsa and microwave till heated through. Fill tortillas with chicken and salsa and top with lettuce, tomatoes and cheese.

SPAM a la King (9/14/12)  in a large saucepan, sauté 1/3 cup chopped green bell pepper in 3 Tablespoons butter or margarine until tender. Blend in  3 Tablespoons flour, dash of salt and pepper  and stir till smooth. Stir in 1 cup water, 1 cup half and half and 1 chicken bouillon cube (or use chicken broth instead of water), stirring until the cube dissolves and mixture boils and thickens. Add  12 oz can SPAM cubed and 4 oz can sliced mushrooms, drained. Cook and stir till hot and serve over puff pastry or noodles ect.

Easy Peanut Butter Cookies (9/13/12)   Beat one egg in a large bowl  with mixer until foamy. Then add: 1 cup creamy peanut butter , 1 cup sugar,  1/2 cup chopped peanuts and 1 teaspoon vanilla. Shape into 1 inch balls and place 2 inches apart on cookie sheet .Flatten with fork in a crisscross pattern. Bake pre heated oven 350 degrees for 10 minutes or till lightly brown. Leave on sheet for  1 minute and  remove to  wire racks. There is no flour in this recipe,

Slow Cooker Pumpkin Oatmeal (9/12/12)  Put in a 3-6 qt slow cooker: 6 cups water, 3 cups  uncooked pumpkin, preferably from pie or sugar pumpkins, 1-1/2 cups  regular oats, 1/2 cup honey, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon nutmeg. Stir well. Cover and cook on low for 8 hours, stir well before serving.

Fresh Apple Bread (
9/11/12)  Cream together 1 cup sugar, 1 cup shortening. Add 2 eggs beaten, 1 cup ground or chopped apples. Mix in 2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 cup chopped pecans. Stir in 1-1/2 Tablespoons buttermilk and 1/2 teaspoon vanilla. Pour into a greased 10 by 6 by 3 inch loaf pan. Sprinkle top with a mixture of 3 Tablespoons sugar and 1 teaspoon cinnamon. Bake at 350 degrees for one hour. 

Creamy Horseradish Dip (9/10/12)  Combine: 3/4 cup mayonnaise, 3/4 cup sour cream, 2 green onions. sliced thin, 1/4 cup prepared horseradish, squeezed of excess liquid, 1 tablespoon minced fresh parsley, 1/8 teaspoon pepper.  Transfer dip to serving bowl, cover with plastic wrap and refrigerate until all flavors are blended at least 1 hour, serve.

Macaroni  Hot Dog or SPAM (9/7/12)  Boil 8 oz macaroni or favorite pasta until ALMOST done, and rinse. Grease 9 by 13 inch casserole with non stick cooking spray. Slice  8 oz Spam into one half inch pieces or 4 or more hot dogs. Combine spam, 14-1/2 oz can tomatoes, diced or chopped, 1/4 cup Parmesan cheese, salt and pepper to taste, 1 teaspoon oregano, , 1 teaspoon red pepper flakes and 1-1/2 cup shredded cheddar cheese and mix well. Pour into baking dish. cover with aluminum foil and lid and bake  at 350 for 45 minutes. Remove lid and foil and cover casserole with 1-1/2 cup shredded cheddar cheese. Bake uncovered for another 15 minutes. Allow to cool 15 minutes before serving.

Fresh Peach Pie (9/6/12)  Cook, stirring constantly :1-1/2 cup water, 3/4 cup sugar, 2 Tablespoon cornstarch until thick and clear. Stir in 3 oz pkg Jell-O and cool to room temperature. Place peeled and sliced  7 peaches in baked  9 inch pie shell. Spoon on cooled gelatin mixture and chill. Garnish with whipped cream or topping.

Turkey Burritos (9/5/12)  Cook 1/2 pound lean ground turkey, 1/2 cup chopped  onions, 2 cloves garlic, minced, 1 teaspoon  chili powder in skillet, medium heat until turkey is no longer pink, stirring occasionally. Stir in 1/2 cup thick and chunky salsa and 1 cup cooked brown rice. Spoon turkey mixture down centers of 4 tortillas (10 inch) and spoon mixture down centers of tortillas; Top with shredded four cheese and sprinkle with chopped cilantro. Fold in opposite sides and rollup burrito style.

Pie Squares (9/4/12)  Preheat oven to 350 degrees.  In a 9 by 13 pan, melt 1 cup margarine. Remove from oven and to make crust, put all these ingredients into pan: 1 cup oatmeal, 1 cup graham cracker crumbs, 1 cup flour, 1 cup brown sugar, 1 teaspoon baking soda and 1 teaspoons vanilla. Mix with a fork: form edges around the pan. Pour  2 cans  your favorite pie filling in the middle and spread evenly. Bake 30 minutes. remove from oven and cool 30 minutes. Serve with cool whip, ice cream or plain.


SPAM Fettuccini (8/31/12)  In a small saucepan, melt 1 Tablespoon butter or margarine, Stir in 2 Tablespoons flour. Cook and stir about a minute and then slowly add 1-1/2 cups skim milk, 1/2 cup lower sodium chicken broth and  1-1/2 teaspoons dried basil. Bring to a boil and  Stir constantly until thickened. Keep warm.  Cook 12 ounces fettuccini, drain and return to saucepan. Stir in 12 oz can SPAM lite, cut into strips. 16 oz frozen package broccoli, carrot and cauliflower combination, cooked and drained.   Stir the spam, vegetables and sauce into fettuccini and heat until hot.

Skillet Parmesan Potatoes (8/30/12)  Cook and stir 4 slices of bacon, cut into 1/2 inch pieces until crisp.  Remove bacon from the skillet and reserve 2 Tablespoons drippings in skillet. Drain bacon on paper towels. Add 1 red pepper, chopped and 1 onion, chopped to the skillet. Cook and stir 6 minutes. Remove from heat and transfer onion mixture to a bowl. Add 2 Tablespoons water to skillet. Cut 1-1/2 pounds red potatoes thinly sliced and arrange 2 cups of those potatoes on bottom of skillet. Top with layers  of half of the onion mixture and 1/2 bacon mixture. Repeat the layers and top with remaining potatoes. Cover. Cook on medium low heat 30 minutes or till potatoes are tender. Carefully invert onto plate and if you wish sprinkle with parmesan cheese.

Soy Garlic Chicken (8/29/12)  Place 6 chicken leg quarters, skin removed in a 4 quart slow cooker. (can cut the leg quarters at the joints, if desired.  In a small bowl combine: 8 oz tomato sauce, one half cup soy sauce (can use low sodium) one-fourth cup brown sugar, 2 teaspoons minced garlic. Pour over chicken. Cover and cook on low 4-5 hours or till meat thermometer reads 180 degrees.

Cauliflower Crazen Salad (8/28/12)  In a large bowl Mix together large head cauliflower, chopped, 1-1/2 cups salted peanuts, 1 cup dried cranberry or crazens, 2/3 cup Mayonnaise and 1/3 cup sugar. Refrigerate at least 1 hour before serving.

Layered Peach Squares (8/27/12)  Mix together 2 cups graham cracker crumbs, 1/4 cup sugar and 1/2 cup butter or margarine, melted. Press into 13 by 9 pan.  Beat together 1 and 1/2 packages (8 oz each) cream cheese, softened and 1/4 cup sugar until blended. Take a 8 oz tub whipped topping and remove  1-1/2  cups   whipped topping  and whisk into cream cheese and sugar. Spread over crust. Top with 3 large peaches, peeled and sliced. Refrigerate while working on the rest.  Mix  6 oz pkg raspberry flavor gelatin with 1-1/2 cups boiling water and stir until dissolved, Add 2 cups ice cubes and stir until melted. refrigerate 5 or 10 minutes or till thickened. Whisk in remaining whipped topping in the 8 oz tub and spread over peaches. Refrigerate 4 hours or till firm.

Spam Hot Dish (8/124/12)  Grind together: 7 oz Spam, 8 oz  pkg Velveeta, 1 small onion, 1/2 green pepper,  1 package  wide egg noodles  cooked (but not too mushy, still a little chewy) 1 can tomato soup, 1 can cream mushroom soup, 1/2 cup milk. Bake at 350 degrees at 45 degrees.

Whoopie Pies (8/23/12)  Beat together: 1 package chocolate cake mix with 3/4 cup water, 1/2 cup oil, 3 eggs until well blended. Drop 2 Tablespoons batter, 2 inches apart into 32 mounds on baking sheet, sprayed with cooking spray. Bake 10 minutes or till toothpick inserted in centers comes out clean. Cool on baking sheets 3 minutes. Remove to wire racks. Beat 8 oz cream cheese, softened,  and  7 oz marshmallow crème with mixer until well blended. Add 8 oz tub whipped topping, thawed until blended. Spread about 2 Tablespoons mixture onto the bottom side of each of 16 cookies. Top with fruit if you wish.

Marinated Carrots (8/22/12)  Cut 2 pounds carrots in 1 inch chunks and cook partially. Carrots should be firm. Add all the raw onion and green pepper slices you want. In a saucepan place 1 can tomato soup, 3/4 cup vinegar, 1 cup sugar, 1/2 cup salad oil, 1 teaspoon pepper and heat until sugar is dissolved. Cool. Pour over vegetables and store in refrigerator in covered dish. Serve cols. keeps well.

Cheese-Topped Grilled Tomatoes (8/21/12)   4 plum tomatoes, cut lengthwise in half. Place tomatoes, cut side up, in 8 inch square foil pan, sprayed with cooking spray. Drizzle with 1/4 cup Italian Dressing. Top with 1/2 cup shredded low moisture mozzarella cheese and sprinkle with 2 Tablespoons grated Parmesan. Place pan on grill grate. Grate 10-12 minutes or till mozzarella is melted and tomatoes are heated through. Sprinkle with herbs if you wish.

S’mores Pie (8/20/12Either make, or purchase a pre-made graham cracker pie crust.  To make the pie, in a medium saucepan, whisk together ¾ cup heavy cream and ¾ cup milk.  Warm over medium-low heat.  Add in 10 ounces semisweek chocolate, chopped and stir until the chocolate has completely melted and is smooth.  Slowly add in ½ teaspoon vanilla extract and 2 eggs, whisked, and whisk until smooth.  Pour chocolate filling into graham cracker pie crust.  Bake for 15-20 minutes, in a pre-heated 325 degree oven, or until chocolate filling is set and does not jiggle when pie is lightly shaken.  Remove from oven.  Using a kitchen shears or a knife, cut 20 to 30 marshmallows in half.  Place halves in concentric circles over the top of the pie until covered.  Lover oven rack to the middle position and set oven to the lowest broil setting.  Place pie on the rack and lightly toast the marshmallows.  (I recommend pulling them out the second you see them beginning to turn slightly golden).  You can also use a kitchen torch to toast the marshmallows instead.  Chill pie in the refrigerator to set for 2-3 hours.  Or it can also be served slightly warm.  Drizzle with chocolate sauce if desired.

Spam Pizza Burgers (Christine in Prior Lake) (8/17/12)  Brown 1 ½ pounds of hamburger and drain the fat.  Add one large can of Spam, cubed, 1 jar spaghetti sauce, ½ pound Velveeta, cubed and heat until the cheese has melted, stirring occasionally.  Simmer about 15 minutes.  On top of 1/2 of hamburger buns, add mixture and bake in 350 degree oven for about 10-15 minutes.  Variations:  if you like,  you can add onions, mushrooms, green peppers, italian seasonings, garlic etc..   Just don't add any additional salt.  The Spam is salty on it's own. This recipe is real easy and a good one that can be made ahead of time and then baked when needed. I have even made this then divided into smaller containers to freeze.  You can either cool and store for use later  or continue onto next steps.  I usually make a double batch of this for the guys to take to Deer Camp. Stores and travels well. Easy to reheat in a large quanity or for just a few at at a time. We have even used ground venison in mixture with the hamburger meat. This is an easy recipe to be creative with and make it your own.

Sweet & Sour Pickles (8/16/12)  Drain dill pickles and either save juice for something else or discard. Cut pickles into slices and put back in the jar. In a saucepan bring to a boil 1 cup vinegar and 1-1/2 cups sugar. Boil till sugar dissolved and cool it. Pour over the dills and refrigerate at least 2 days before serving. The dills become very crisp and sweet/sour.

Hamburger Casserole (8/15/12)  Put 4-5 sliced potatoes in bottom of 2 qt. casserole. Layer 1 onion, sliced on top. Add 1 pound raw hamburger, broken into pieces. Pour 1 can vegetable soup and 1 can cream of mushroom soup over the top.  DON’T stir as the ingredients will be absorbed during baking. Cover and bake for 2 hours at 350 degrees. Check after 1-1/2 hour   to see if potatoes are done.

Chili Roasted Potato Wedges (8/14/12)  Preheat oven to 450 degrees. Cut 2 pounds of potatoes into 3 by 1/2 inch wedges. Place in a large bowl. Add 2 Tablespoons olive oil and toss to coat well. Mix 1 teaspoon chili powder and 1 teaspoon salt and sprinkle over potatoes and toss to coat.  Arrange potatoes in single layers on foil-lined cookie sheet. Bake for 30 minutes.

Apple Crumble (8/13/12)  Place  1/2 cup flour in a bowl and stir in 1/2 cup rolled oats,  2/3 cup light brown sugar, 1/2 teaspoon  nutmeg, 1/2 teaspoon  cinnamon. Cut in 1 cup butter, softened. Mix with pastry blender or tines of fork. Place 4 baking apples, peeled, cored and sliced in the bottom of a slow cooker and add 4-5 Tablespoons apple juice. Sprinkle the flour mixture evenly over them. Cover and cook on low for 5-1/2 hours. Serve hot, warm or cold.

SPAM Reuben Sandwich (8/10/12  Rinse an 8 ounce can or bag of sauerkraut; drain well. In small bowl combine sauerkraut, 1 cup grated Swiss cheese and ¼ cup Russian dressing dressing; mix well. Spread each bread slice on one side with butter. You will also need 8 slices rye bread, 3 tablespoons butter, softened and a 12 ounce can of SPAM, cut into 8 slices.  Spread half of sauerkraut mixture on unbuttered side of 4 bread slices; top each with 2 slices SPAM. Cover with remaining sauerkraut mixture. Top with remaining rye bread, buttered-side up. Grill over medium heat in skillet or griddle until cheese melts and sandwiches are browned on both sides. Yield: 4 sandwiches.

Easy Crockpot Stuffed Peppers (8/9/12Cut the tops off 4 green peppers and remove the seeds. Mix together, ¼ cup onion, chopped, 1 teaspoon seasoning salt, 1 large can spaghetti sauce, 1 pound lean ground beef, 1 and ½ cups cooked rice and ½ teaspoon pepper and stuff the peppers. Place in the crock pot and cover and cook on low for six hours.

Lemon Garlic Chicken (8/8/12)  In a bowl, mix 1 teaspoon oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper. Rub into 2 pounds of chicken breast halves, using all of the mixture. Brown chicken in butter in a large skillet. Transfer chicken to slow cooker. Add 1/4 cup water, 3 Tablespoon  lemon juice, 2 cloves garlic minced, and 1 teaspoon chicken Bullion granules to slow cooker. Cover and cook for 2-1/2 hours on hi or 4-6 hours on low.

Peach Parfait Pie (8/6/12)  Dissolve a 3 oz package  lemon Gelatin in 1 cup boiling water.  Add 1/2 cup cold water and chill till thickened. Beat on high speed of mixer until fluffy. Fold in 1-1/2 cup vanilla ice cream, sofetned, and 2-1/2 cups sliced fresh peaches. Pour into cooked and cooled 9 inch pie shell. Refrigerate at least 3 hours.

SPAM Spread (8/3/12)  Combine: 1/2 can spam luncheon meat, grated, 8 oz package cream cheese, softened,  1 teaspoon grated onion,  1 Tablespoon lemon juice,  2 teaspoons horseradish,  2 Tablespoons  chopped parsley.   Form into shape, and serve with crackers.

Chilled Tomato Salad (8/2/12)  In a large serving bowls combine:  3 large tomatoes peeled and sliced,  2 medium cucumbers, sliced, 2 medium green peppers, sliced into rings. In  a jar with a tight fitting lid, combine: 1/4 cup vegetable oil, 1/4 cup minced fresh parsley, 2 tablespoons white vinegar, 2 teaspoons prepared mustard, 1 teaspoon sugar, 1 garlic  clove, minced and 1/4 teaspoon pepper. Shake well, pour over vegetables and toss gently. Cover and refrigerate for at least 3 hours. Serve with slotted spoon

Apple Butter (8/1/12)  In a crockpot place: 24 apples, peeled, cored and sliced, 2 teaspoon cinnamon,  1/2 teaspoon cloves,  3 cups sugar, 1/2 teaspoon nutmeg.  Cook on low for 24 hours. For smoother texture run through a blender. Can be frozen or canned.

JULY 2012

Turkey Biscuit Bake (7/31/12) Combine: 1 can  cream of chicken soup,  1 cup diced, cooked  turkey or chicken, 4 oz can  mushroom stem and pieces drained,  1/2 cup frozen peas,  1/4  cup milk, dash of  basil, thyme and if desired, cumin. Pour into 8 inch greased baking dish. Arrange 12 oz tube refrigerated biscuits over top. Bake, uncovered at 350 degrees for 20-25 minutes till biscuits are golden brown.

Oriental Style Broccoli (7/30/12)  Cut 2 pounds of chicken breasts into thin slices about 2 inches by 1/4 inch  wide. Heat 2 Tablespoon oil until hot and sauté the chicken very quickly stirring constantly.  Add 2 bunches broccoli using tops only and season with salt and pepper. In a bowl mix: 1/4 cup soy sauce, 1 tablespoon corn starch,  1/4 teaspoon chicken broth,  1 small  clove garlic pressed and  1 teaspoon sugar. Mix well and pout over chicken and broccoli. Combine well. Bring to a boil and simmer 1 minute or till broccoli is how you like it.  Serve over brown rice.

Ramen Rice SPAM (7/27/12)  In a skillet, brown  1 can SPAM  cubed,  drain on paper towels. Break 3 oz. package Ramen noodles. Mix crushed noodles with 4 cups brown rice, cooked. Add 1 Tablespoon curry powder, and part or all of the seasoning packet that comes with the noodles. (Try half first) Toss with SPAM cubes, 1/2 cup raisins and chopped cilantro. Serve warm or cold. 

Knock Ya Naked Brownies (7/26/12Preheat oven to 350 degrees. In a large mixing bowl, combine a dry German chocolate cake mix, 1 cup chopped nuts (optional), 1/3 cup evaporated milk and ½ cup melted butter. Press half of the batter into the bottom of a greased 9x9 inch baking dish.  Bake in the oven for eight minutes and then remove. While the first brownie layer is baking prepare the caramel mixture. You can do this in the microwave or by using a double boiler melt 1 – 14 ounce package of caramels, unwrapped with 1/2 cup evaporated milk.  When caramel mixture is well mixed and melted, pour over baked layer. Cover with 1 cup chocolate chips. Chill for about 30 minutes or until the caramel is set.  Using the remaining batter drop by spoon fulls all over the caramel mixture. Don't worry about covering all the caramel mixture because the batter will bake up over the gooey mixture. You can also place the dough between 2 sheets of waxed paper and roll it into a square. Then place the layer over the caramel mixture.  Return to oven and bake an additional 20 - 25 minutes (or less for gooier brownies). Let cool before cutting.

Brickle Cookies (8/25/12) In a bowl combine dry 9 oz yellow cake mix, 1/4 cup vegetable oil, 1 egg, lightly beaten and 1/2 teaspoon vanilla. Mix well and stir in 1/2 cup chopped pecans. Refrigerate for 1 hour or till firm enough to handle. Roll into 1 inch balls. Dip top of each ball into 1/2 cup almond brickle chips or English Toffee chips. Bake at 350 degrees for 10-12 minutes or till golden brown. Cool 3 minutes before removing to wire racks.

Brickle Cookies (7/24/12)  In a bowl combine  9 oz package  dry yellow cake mix, 1/4 cup vegetable oil,  1 egg, 1/2 teaspoon vanilla. Mix well. Stir in 1/2 cup chopped pecans. Refrigerate for 1 hour or till firm enough to handle.  Roll into 1 inch balls. Dip the top into 1/2 cup almond brickle chips or English toffee bits. Set

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