Recipe Dish name: DRACULA’S GARLIC DIP Submitted by: Tjitske “Tish” Tubbergen

Ingredients: 2 (8 oz. ea.) pkgs. cream cheese 1/4 cup mayonnaise 2 tbsp. Dijon mustard 2 tbsp. dill weed 1/4 tsp. each celery seed, paprika, and parsley 2-3 cloves fresh garlic, minced

Instructions: 1. Allow cream cheese to stand at room temperature for 20-30 minutes before making. 2. Combine all ingredients and refrigerate for at least 1 hour before serving.

There is enough garlic in this potion to ward off any vampires.

Recipe Dish name: Momo Mac and Cheese Submitted by: Sarah Drew "My Great Aunt Norma (Momo to all of us) used to make this every New Year's Eve when my parents and I would go to her house to celebrate Christmas."

Ingredients: 1- 16oz box elbow macaroni

Milk

1- regular sized box Velveeta Cheese

Saltine Crackers

1- can cheddar cheese soup

French Fried onions

Instructions: 1. 2. 3. 4. 5. 6. 7. 8.

9.

Preheat the oven to 350. Cook macaroni according to directions on the box. While that is cooking, cut the Velveeta into chunks. Mix the can of soup and a can of milk together, set aside. Once the macaroni is done, drain and put into the bottom of a greased 9x13 casserole dish Layer the cheese on top. Repeat layers ending with cheese. Put into the oven and bake for 15 min until nice and bubbly. While baking, crush some saltine crackers and french fried onions in a gallon ziploc bag, then put into a small frying pan on low temp, just to get the aroma going. Take mac n cheese out of the oven, mix and spread into the pan. Sprinkle the cracker/onion mixture on top, and put back into the oven for 10 minutes until golden brown.

Recipe Dish name: Crockpot Mac & Cheese Submitted by: Heidi Hills *I think this is close to what the mac & cheese at Cracker Barrel tastes like!*

Ingredients: 16 oz. cooked elbow macaroni (al dente) 1/2 teaspoon black pepper 6 tablespoons butter 1 can (12 oz.) evaporated milk 2 1/2 cups milk 2 cups cheddar cheese, freshly shredded 8 oz. Velveeta 8 oz. (1 block) cream cheese

Instructions: 1. Mix all ingredients in crockpot and cook for 2-4 hours on low until everything is melted and creamy! I diced up all the cheeses so it would take less time to melt.

Recipe Dish name: Easy Chocolate Fudge Submitted by: Darla Cole

Ingredients: 2 Cups (12oz) semi sweet chocolate chips (do not use milk chocolate) 14 oz can sweetened condensed milk 1 tsp vanilla extract

Instructions: 1. Line a 9x9 square pan with parchment paper that covers the sides of the pan. 2. Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth. 3. Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly. 4. Refrigerate the fudge until firm, 2-3 hours. 5. Cut the fudge while it's still cold (right out the the fridge) and store in an air tight container.

Fudge can be stored at either room temperature or the fridge. It will be softer at room temperature.

Recipe Dish name: Mushroom Toast Submitted by: Lynn Owens

Ingredients: 2 tablespoons unsalted butter, more as needed 1 pound thinly sliced Portobello or cremini mushrooms 1 teaspoon chopped thyme 2 small garlic cloves, minced Salt and pepper 1 cup crème fraîche 2 thick slices country bread, for toasting 2 tablespoons chopped parsley

Instructions: 1. Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes. 2. Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more. Add crème fraîche and let mixture simmer 2 minutes. 3. Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates. 4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Recipe

Dish name: Garlic Butter Pork Chops Submitted by: Sydney Madden She states: “First of all, garlic belongs on almost everything...it is a staple in our house. Right up there with ranch! While I gave measurements for seasonings, I rarely follow them! I normally double the sauce and serve these with mashed potatoes and use the butter sauce as “gravy". ”

Ingredients: 5-6 pork chops (whole or chopped into bite -sized pieces (my preference) 1 tsp salt

2 tsp minced garlic

1/2 tsp pepper

1/2 cup chicken broth

1 tsp onion powder

the juice of 1/2 of a lemon

1 tsp Italian seasoning

1/2 cup heavy cream

4 tbsp butter

Instructions: 1. Season and rub your pork chops with salt, pepper, onion powder and italian seasoning 2. Melt your butter in a skillet over medium heat 3. Add your garlic into the pan and cook until fragrant (about 1 minute) 4. Add your pork chops into the pan and cook until done, searing both sides 5. Remove your pork chops from the pan and set them aside in a baking dish 6. Add your chicken broth to the pan, scraping the bottom to delglaze 7. Add in your lemon juice and heavy whipping cream and let that come to a boil, stirring often 8. Once that comes to a boil turn your heat down to low and let simmer for 5 minutes 9. Pour the sauce over your pork chops in the baking dish

Recipe Dish name: Tolson’s Tantalizing Chili Submitted by: James Tolson

Ingredients: 2 lbs hamburger

2 (15 oz) cans of tomato sauce

1 lb sausage

1 (6 oz) can of tomato paste

1 large yellow onion

2 cups water

1 green bell pepper

2 cans refried beans

1 red bell pepper

3 pkgs chili mix

6 (15 oz) cans of chili beans

Salt, pepper, chili powder, cumin to taste

Instructions: 1. Chop onion and bell peppers. 2. Add to hamburger and sausage before browning in large pot or Dutch oven. 3. Season with salt and pepper. 4. Drain grease. 5. Empty cans of chili beans, tomato sauce and tomato paste into meat mixture. 6. Add water and stir over medium high heat. 7. When mixture starts to heat, add refried beans and chili mix. Stir until refried beans have incorporated with chili. 8. When mixture starts to boil, lower heat to simmer for 2-3 hours. 9. Taste to see if more salt, pepper, chili powder and cumin is needed. 10. Stir occasionally to keep chili from sticking.

Recipe Dish name: Crack Chicken Noodle Soup-Hudson Submitted by: Stacey Hudson She states: “All our ingredients were from Aldi!”

Ingredients: 2-4 chicken breasts

1 packet of dry ranch

1 chicken bouillon cube

2 cans of cream of chicken

32 oz of additional chicken broth

Sliced carrots (About 20 baby carrots)

A block of softened cream cheese

1 bag of peas (steamed is fine)

(spoon it in, it will melt faster)

Instructions: Put 2-4 chicken breast in a crockpot on low before you leave for work. Cover to top of breast with water and add one chicken bouillon cube. This will cook about 8 hours and will easily shred

When you are ready to prepare Bring to boil then turn down on medium and lightly boil until carrots are softened. Add any pasta! We use spaghetti noodles broken in three’s. Once the pasta is done add a cup of shredded cheese. Once cheese is melted, enjoy! Stir often-since this is cheese based it can stick as it thickens. If you like it soupy you can slowly add more chicken broth. Salt and pepper to taste (we just sprinkle some in).

Recipe Dish name: Crock Pot Lasagna Submitted by: Darla Cole She notes: “When I first saw this I thought there is no way this can be that good, but it is absolutely delicious and so easy!!”

Ingredients: 1 pound ground beef 1 small onion, finely diced 1 tablespoon minced garlic 26 ounce jar spaghetti sauce a 32 ounce jar can be used if necessary 1 cup water

15 ounce container small curd cottage cheese (or ricotta cheese) 2 cups shredded mozzarella cheese, divided use ½ cup grated parmesan cheese, divided use 1 large egg 2 tablespoons fresh parsley, chopped (optional) 4-6 uncooked lasagna noodle

Instructions: 1. Brown and crumble ground beef in a large skillet (or if your crock pot has a sauté setting, use that.) 2. Then add in onion and garlic and cook for additional 1-2 minutes. 3. Drain excess grease from beef and put back into skillet. Pour in spaghetti sauce and water. Give it all a good stir. 4. In a separate bowl, mix together cottage cheese, 1 ½ cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you’ll be using those as a topping later) 5. Spray crock pot with no-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. 6. Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot. 7. Next top with a layer of cheese mixture. 8. Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker. 9. Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft. 10. When it is finished cooking, add remaining cheeses and sprinkle with parsley. 11. Put the lid back on for about 10-15 more minutes until cheese is melted. https://www.thecountrycook.net/crock-pot-lasagna/

Recipe Dish name: Slow Cooker Ham and Potato Soup Submitted by: Melissa Wilson

Ingredients: 8 cups russet potatoes , diced 1 yellow onion , diced 2 large carrots , peeled and chopped 1/2 cup chopped celery 16 ounces Cubed Ham 1 teaspoon Kosher salt

1/4 teaspoon coarse ground black pepper 1/4 cup flour 4 cups chicken broth 1 1/2 cups heavy cream , (you can also substitute whole milk) ½ cup sour cream

Instructions: 1. Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours. 2. Using a potato masher, mash about of the potatoes (don’t worry the ham won’t really mash that much) 3. Add the flour, heavy cream/milk and sour cream and stir everything together. 4. Cover and cook on high for an additional 15 minutes. https://dinnerthendessert.com/slow-cooker-ham-potato-soup/#wprm-recipe-container-10491

Recipe Dish name: Creamy Tacos Submitted by: Pam Buie She states" I fix Creamy tacos for an easy way to please so many. Everyone loves it. I have taken to church for potluck and for ball game concession stand food."

Ingredients: 1 lb hamburger 1 med onion chopped 1 can Rotel 1 can chili beans

1 can Ranch style beans 1 can chili 1 lb Velveeta 1 pt whipping cream

Instructions: 1. Brown hamburger and onion, drain grease. 2. Mix all ingredients (except cream) in crock pot. 3. Heat on low for 2-3 hrs. 4. About 15 min before serving, add the cream and mix well. 5. Serve over chips.

Recipe Dish name: Old Settler’s Beans Submitted by: Pam Buie She states “The Old Settler’s Beans are from a local 4-H cookbook. They are good with cornbread.”

Ingredients: 1 lb hamburger ½ lb bacon Small onion chopped 1 (15 oz) can kidney beans 1 (16 oz) can pork and beans

1 (15 oz) can butter beans 2/3 cup brown sugar ¼ cup catsup 2 tsp. molasses

Instructions: 1. Brown bacon. Remove bacon and excess fat 2. Brown hamburger and onion. 3. Put bacon, hamburger, onion in crock pot. Add remaining ingredients. 4. Cook on low 2-3 hr. or until nice and bubbly. 5. Serve with cornbread or your favorite bread.

Recipe Dish name: Beef Bourguignon... Kind Of Submitted by: Lesley McAdams

Ingredients: 2 lbs stew beat 1 bag baby carrots 1 lb yellow potatoes (skin on cut in quarters) 1 Yellow onion (chunked to however you like) 1/2 head cabbage (Chopped and I prefer finely) 1 clove garlic (1 TBSP of roasted garlic from the jar works) 1 box of beef broth (If you used regular not low sodium make sure you taste before seasoning) 1 TBSP Worcestershire 1 TBSP of Red Wine Vinegar (Julia used 1/2 cup Red Wine so can be substituted) 1 Bay leaf (Do not forget to pull out before serving) Season to Taste

Instructions: 1. Throw everyone in a crockpot on low or put in a Dutch oven at 300 for a few hours. 2. Stir occasionally but mostly just to make your house smell amazing.

Recipe Dish name: Broccoli Cornbread Submitted by: Sheri Winters "This was my mother's recipe."

Ingredients: 1/2 C. oleo, melted 1 tsp salt 1 tsp salt 3/4 C. cottage cheese 1 (10 oz) frozen broccoli, thawed & drained 4 eggs, beaten 1 box Martha White Corn Muffin Mix

Instructions: 1. 2. 3. 4.

Mix oleo, onion, cottage cheese, broccoli and eggs. Add muffin mix and stir well. Pour into greased 9 x 13 pan. Bake at 400 for 25 to 30 minutes.

Makes a great meal with pinto beans.

Recipe Dish name: Taco Dip Submitted by: Christy Power She states: “So one late evening a group of baseball parents were hungry and scrounging in the cupboards to find something to eat... We had had a long day of tournament play.. this is what we came up with for a taco dip and it has been a hit for the last 15 years. It is my go to for any carry-in!! ”

Ingredients: 1 bag of cheddar cheese 1 can of salsa- we use red cactus medium 1 can of diced chilies 1 tub of sour cream 1 can corn (drained-no need to cook) 1 bag of taco seasoning

Instructions: 1. Mix in a bowl and enjoy with scoops!!

Recipe Dish name: Cold Noodle Salad Submitted by: Nichole Cawthon

Ingredients: 1 pkg Rigatoni noodles- cooked

1 cup oil

1 cup vinegar

1 cup sugar

1 tsp salt

1 tsp accent

1 tsp pepper

1 tsp garlic powder

1 Tbsp mustard

1 cucumber

1 - 4oz jar of pimentos

1 onion diced

½ t parsley flakes

Instructions: 1. Combine oil, sugar and vinegar. 2. Mix in a blender. 3. Add the rest of the ingredients and blend. 4. Pour over noodles. Add cucumber and onion and chill.

Recipe Dish name: Gooey Butter Cake Submitted by: Tammy Groom

Ingredients: 1 cake mix any flavor, I use dark chocolate

TOPPING

2 eggs

1 small box, or 2 cups powdered sugar

1 stick soft butter

2 eggs

1 tsp vanilla

Instructions: 1. Pre heat the over to 350 degrees 2. Mix together cake mix, 2 eggs, 1 stick of butter and tsp of vanilla Mix very well, it will be a stiff dough. 3. Spread or pat into a 13x 9 pan that has been sprayed or greased 4. Set aside MAKE THETOPPING 1. Blend together powdered sugar and eggs until well mixed 2. Pour this over the cake. 3. Bake for 25-27 minutes, don’t let get to brown it will dry out

Recipe Dish name: Angel Delight Submitted by: Sheri Winters

Ingredients: 2 cans Eagle Brand Milk Juice from 5 lemons 3 tsp. lemon rind, grated 1 (8oz) carton Cool Whip 1 Angel Food Cake 1 can Cherry pie filling

Instructions: 1. Mix eagle brand milk, lemon juice and rind. 2. Let stand 1 hour. 3. Add Cool Whip and Cherry Pie filling, mix gently. 4. Break cake into bite size pieces. In punch bowl, lake cake and pudding, repeating layers with last layer pudding. 5. May sprinkle finely chopped pecans on top, if desired.

Recipe Dish name: Buffalo Chicken Dip Submitted by: Tammy Groom

Ingredients: 2 cups shredded cooked chicken 1 package (8 ounces) cream cheese, softened 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce 1/2 cup ranch dressing 1/2 cup blue cheese crumbles

Instructions: 1. Pre heat the over to 350 degrees 2. Mix all ingredients in a large bowl. 3. Spoon into shallow 1-quart baking dish. (I also put in the crockpot three hours before time to snack, on high until well blended and warm throughout and then turn to low) 4. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.

Recipe Dish name: Broccoli Salad Submitted by: Julie McCullick "My family tell me not to show up for get-togethers unless I bring this"

Ingredients: 1 large head of broccoli florets cut into bite size pieces 1 med red onion diced 8 sliced Bacon crisp and crumbled 1/4 cup sunflower nuts 1/4 cup raisins

Dressing 1 cup Mayonnaise 1/2 cup sugar 1/4 cup red wine vinegar Dash of salt and white pepper *Mix together well until sugar incorporates and pour over salad.

Recipe Dish name: Chicken to Die For Submitted by: Sheri Winters

Ingredients: 1 jar dried beef 4 - 6 boneless, skinless chicken breasts 4 - 6 strips bacon 1 can cream of chicken soup 1 (8oz) carton sour cream

Directions: 1. 2. 3. 4. 5.

Layer button of 9 x 13 baking dish with dried beef. Wrap each breast with bacon and place on top of dried beef. Mix soup and dried beef together and pour over chicken. Cover with foil and bake 275 for 2 1/2 hours. Uncover and bake 30 more minutes.

Great with garlic mashed potatoes. Also take canned peach halves, scoop out the center a little bit, mix brown sugar and oleo together put into peach half, top with chopped pecans. Put under broiler until brown sugar bubbles. The peaches are delicious!!!

Recipe Dish name: Dried Beef Dip Submitted by: Sheri Winters

Ingredients: 1 Jar dried beef, cut into small pieces 1/4 cup diced onion 1/4 cup diced green pepper 1 cup sour cream 1 8oz cream cheese

Instructions: 1. Mix cream cheese with sour cream, add onion, green pepper and dried beef. Mix well. 2. Microwave for 3 minutes, stir when done. 3. Serve with crackers or chips.

Recipe Dish name: Crockpot Chicken Casserole Submitted by: Kristina Weinreich Sharing a recipe from her Mother-in-Law

Ingredients: 4 boneless chicken breasts 6 oz. box stuffing mix 10 oz. Cream of Chicken soup 3/4 cup sour cream 1/3 cup water 10 oz. frozen green bean

Instructions: 1. Place breast in bottom of crockpot. 2. Top with stuffing mix. 3. Mix soup, sour cream and water. Pour on top of stuffing. 4. Top with frozen green beans. 5. Cook on high 5 hours.

Recipe Dish name: Frito Bean Salad Submitted by: Bethany Schobert This is a Recipe that My dad put together for Superbowl SundayAS WELL AS ANYTIME the DALLAS COWBOYS are playing!!!!

Ingredients: 1-2 cans of Chili Beans (Ranch Style beans (Brand) are what we use down in Texas) (can order online! Give em' a try!!) 1 bag of Fritos chips 1-2 Large tomatoes 1 bag shredded lettuce 1 bag of Shredded Sharp Cheddar Cheese 1 bottle of Catalina Dressing

Instructions: 1. In a Microwave safe bowl- heat up the can of chili beans (or Ranch style beans) in the microwave for 1-2 min. *You do not want your beans super hot- as it will make the Fritos soggy* 2. Once the beans have gotten “warmed” up, lay them in a casserole dish. 3. Next- layer the Fritos on top of the beans. 4. Add Sharp cheddar cheese to your liking 5. Dice up tomatoes and then layer the shredded lettuce and tomatoes on top of the Fritos 6. Drizzle with Catalina Dressing (When eating leftovers, add fresh Fritos and Catalina dressing (tomatoes and lettuce if ya like as well)

Recipe Dish name: Fruit Salsa & Cinnamon Chips Submitted by: Sydney Madden I love making this for summer and it is pretty quick and easy

Ingredients: For the fruit salsa:

For the cinnamon chips

1pt strawberries

6 flour tortillas

2 kiwi

1/2 stick of butter

1 granny smith apple

1 c granulated sugar

1/4c granulated sugar

1 - 2 tbsp cinnamon

1/2 c of a lemon

Instructions: Fruit Salsa: 1. Remove caps from strawberries and peel kiwis and apple 2. Finely dice all fruit and mix together in a large bowl 3. Add 1/4 c sugar and juice from half of a lemon and mix thoroughly 4. Cover and refrigerate for at least 30 minutes. This can be made a day ahead of time and refrigerated overnight

Cinnamon Chips: Preheat oven to 400 1. Melt half a stick of butter in the microwave 2. Lay out 6 tortillas and brush butter over them, covering them completely 3. Mix sugar and cinnamon together and sprinkle over tortilla covering completely 4. Cut tortillas into wedges and arrange on the baking sheet 5. Bake for approximately 7 minutes or until crispy