Loaded Baked Potato/Corn Chowder
Adapted by Sue Loring from a recipe by The Pampered Chef
Makes 6 servings
3 large baking potatoes
3 1/2 c milk
4 oz. cream cheese, softened
2 tbsp butter
2-3 green onions with tops, sliced
4 oz. sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp pepper
1 can creamed corn (15 oz)
1/8 c each of diced green and red peppers
until easily pierced with a fork (approx 11 min).
Coarsley mash or cube potatoes as desired.
Meanwhile, whisk cream cheese adding milk until smooth.
In pot combine cream cheese mixture, butter, corn,
peppers and pototoes and heat until hot.
Add sliced green onions and grated cheese.
Salt and pepper to taste.
Heat until cheese is melted.
Add optional toppings such as chopped cooked bacon,
sour cream or steamed broccoli florets
2 boxes unsalted saltines (8 sleeves)
1 1/2 c canola oil
2 pkts Hidden Valley Ranch Dressing (dry mix)
Stand crackers on edge in a 13 x 9 pan with a lid.
Mix oil and packets of dressing.
Pour over crackers.
Put lid on pan.
Flip upside down for 2 minutes then flip back.
Let stand over night.
Cinnamon Butter Cookies
Adapted by Lyn Slade from a recipe in
½ tsp. salt
1 c. butter, room temp
c. brown sugar ¾ c. white sugar
With an electric mixer,
cream butter with both sugars.
Add egg and beat until
light and fluffy. Add flour, salt, and cinnamon. Beat until well combined.
On a well floured surface
or pastry cloth, roll the dough out to an even 1/8 to 1/4 inch thickness,
and cut with cookie cutters.
Bake at 375° for 5-8
minutes depending on the size of the cookies. Cool on racks. Cookies freeze
This recipe benefits from
using Saigon Cinnamon.
In fact all recipes are
better with it.
It is worth the
small increase in price for the heavenly layers of flavor in this
To make cookies that look
Cut with a round cookie
cutter. Place on cookie sheets.
Then find something in the
kitchen that is 1/8 inch smaller than the cookie cutter, such as the lid of a
spice bottle, press this object into the cookie to create the rim along the
edge of the button.
Make holes in the button
using a skewer if the buttons are small.
If the buttons are large
(2 inches or so), then remove
the dough for the holes
by using a drinking straw as the hole cutter and throw the straw away when it's
filled up with holes.
Stick with 2 holes per
It's hard to get 4 holes
perfectly lined up, and the button effect is just fine with 2 holes.
cup mayonnaise/butter mixture chilled
(*see recipe below)
tablespoon chopped fresh dill
loaf thin white bread
(I use Pepperidge Farm)
cucumber and cut in half lengthwise. Remove the seeds and discard.
Then cut each half crosswise into very thin slices and transfer to a
colander. Add 1 teaspoon salt and toss to mix well. Let the
cucumber drain for at least 30 minutes, then rinse well under cold running
water and dry thoroughly with paper towels. Coarsely chop the dry
the cucumber with the *mayonnaise/butter mixture, chopped dill, ¼
teaspoon pepper and mix well.
the cucumber mix on thin sliced bread and spread smooth.
each with a slice of bread and press down gently.
the crusts and quarter each sandwich.
Mixture for Cucumber Sandwiches
cup mayonnaise, 4 tablespoons (1/2 stick) unsalted butter, softened
the mayonnaise in the bowl of a food processor** fitted with the steel blade
and start the machine.
Add the butter, 1 tablespoon at a time, and mix
the mixture to a bowl and chill.
use a small food processor, but you can mix with a portable electric mixer or
by hand if the butter is soft enough.
12 slices bread
1 cup milk
Easy Mini Quiche
From Jeanne Lex as found in Allrecipes.com
shredded Swiss cheese 1 tsp
- Preheat oven to 375 degrees F
- Lightly grease 12 mini muffin tins
- Trim or cut
bread into circles
- Place circles in bottom of muffin tins
the onion and shredded cheese evenly between the muffin tins
- In a medium bowl, combine milk, eggs, mustard and pepper
- Divide between the muffin tins
Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean
Peanut Butter Bars
From Jeanne Lex as found in Allrecipes.com
butter or margarine, melted
graham cracker crumbs
1 1/2 cups
semisweet chocolate chips
- In a medium
bowl, mix together the butter or margarine, graham cracker crumbs,
confectioners' sugar, and 1 cup peanut butter until well blended. Press
evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal
bowl over simmering water, or in the microwave, melt the chocolate chips
with the peanut butter, stirring occasionally until smooth. Spread over
the prepared crust.
Refrigerate for at least one hour before cutting