-1 package oreos
-8oz cream cheese
-Melting chocolate

Crush oreos into super fine consistency, combine with cream cheese.  A blender works well.  Roll into small balls, refrigerate.

Melt chocolate, dip truffles and place on parchment paper. Keep in refrigerator.

Contributed by Stephanie Knigge

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• 1 gallon water
• ½ cup kosher salt
• ½ cup brown sugar
• 2 Tbsp whole black peppercorns
• 3 Tbsp chopped garlic
• 1 can frozen orange/pineapple juice concentrate
• ¼ cup lemon juice
• ¼ cup lime juice

With water boiling, add brown sugar and salt until dissolved.  Chill overnight.  Add peppercorns, garlic, concentrate, and juices.  Stir well.

Contributed by Doug Kallevig

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• 1 lbs butt steak
• salt & pepper
• 2TBS Olive Oil
• 1 can beef broth
• 1/2 onion chopped
• 2 carrots peeled and diced
• 1TBS Thyme
• 1 bottle red wine ( one cup is for the sauce the rest is for you)
• 1 box of mushrooms sliced thin
• 1TBS dijon mustard
• 2 TBS Butter
• 1 8oz container of daisy sour cream
• 1 lbs fusilli or rotini made to pakage instuctions ( we like the pkg that costs 99cents at TJs)

Season but steak with salt and pepper, add oil to large skillet and fry 3 minutes on each side.  Add onion, carrots, thyme and broth. Cover and cook one hour, add water as needed.

Remove butt steak and set aside.

add 1 cup of wine, let cook 2 minutes and add mushrooms.  Cook 2 more minutes and add 1 TBS of butter, after butter is melted add mustard, stirr and let cook down.

Shred butt steak and add back to pan, let sauce cook down untill there is just enough to cover ingrediants and stir in sour cream.

stir remaining 1 TBS butter into drained pasta.  Serve sauce over buttered noodles and enjoy.

Contributed by Emmalee Van Houten

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• 5 large sweet potatoes (pre cook until almost done)
• 1 bag miniature marshmallows
• 1 can crushed pineapple
• 2 sticks butter
• 2 cups brown sugar packed

In large pan melt butter, add marshmallows until melted then add brown sugar, and pineapple.  Cut up sweet potatoes in large cubes and add to mixture.  Keep at high heat until all is very hot, turn down heat and cook for 1 hr.

Contributed by Allison Crowell

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• 1 16 oz. can tuna, drained, flaked
• ½ c. rolled oats
• 1/3 c. shredded carrot
• 1 egg beaten
• 2 Tbl. Chopped onion
• ¼ c. mayonnaise
• Salt and Pepper to taste
• Sliced cheddar or swiss cheese

Combine the tuna, rolled oats, carrot, egg, onion, mayo, salt and pepper in a bowl and mix well.  Shape into patties. Brown in hot vegetable oil in a skillet over medium heat for 3-4 min each side.  Place a slice of cheese on each patty during the last 2 min of cooking time.  Yield 4 patties

Variation-I add extra oats, and veggies and typically double the recipe.  They taste wonderful without cheese if you want to cut calories and with light mayo.  They are excellent leftovers warm or cold!

Contributed by Allison Crowell

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• 2 Tbl butter
• 1 Lb. shrimp
• 2 cloves garlic
• ¼ teas. Crushed red pepper
• ¼ teas. Salt
• ¼ c. fresh parsley leaves chopped
• Lemon wedge
• Steamed broccoli and jasmine rice on side

In 12-in. skillet, melt butter over medium-high heat.  Add shrimp, garlic, crushed red pepper, and salt, and cook for 3 min or just until shrimp turn opaque throughout, stirring frequently. Sprinkle with chopped parsley; serve with lemon wedges.  Serves 4

175 cal, 23 g protein, 2 g carbs, 8 g fat (1 g saturated), 0 g fiber, 172 mg cholesterol, 390 mg sodium

Contributed by Allison Crowell

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Serves 12
Prep Time 35 min
Cook time 30 min

• 3 Medium Red potatoes
• 2 c. water
• 1 small onion
• 3 Tbl. Flour
• Crushed red pepper flakes
• Ground black pepper
• 3 c. milk
• ½ teas. Sugar
• 1 c. shredded cheese
• 1 c. cooked cubed ham

Peel potatoes and cut into 1-in cubes.  Bring water to a boil in large saucepan.  Add potatoes and cook until tender and drain reserving 1 c. liquid (add extra water if necessary). Set aside potatoes. Peel and chop onion. Melt better over medium heat.  Add onion and cook until translucent and tender but not brown.  Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3-4 min.  Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well.  Add cheese and ham.  Simmer over low heat 30 min, stirring frequently.

Contributed by Allison Crowell

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This is my father’s recipe and if you don’t like split pea soup, I would really give this one a try. It is amazing!

• 1 Lb. bag split peas
• Ham Bone + Smoked Ham Shank
• 1 c. celery
• ½ c. carrot
• 1 clove garlic
• Bay leaf
• Hot pepper to season
• ¼ teas. Thyme
• 10 c. Water
• 1 teas. Sugar

Combine water, ham bone, ham shank, peas, onion, celery, carrots, garlic and bay leaf. Simmer for 3 hours. Add sugar, pepper and thyme for last 30 min.  Take out ham bone and ham shank removing large chunks and set aside.  Remove bay leaf.  Put in blender, our use a hand blender to blend soup.  Make a rue with 2 Tbl. and  2 Tbl. flour.  Heat until browned and thicken with 1 c. soup.  Add rue to soup to thicken and warmed. Serve with crusty bread.

Contributed by Allison Crowell

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• 6 c. reduced-sodium fat free chicken or vegetable stock
• 2 c. (10 oz.) frozen shelled endamame
• 1 c. sliced white mushrooms coarsely chopped
• 1 tsp. fresh ginger
• 1 Tbl. reduced-sodium soy sauce
• Dash of toasted sesame oil
• 2 Tbl. minced cilantro
• salt and pepper to taste

Heat broth over medium-high heat in a 3-qt., or larger soup pot or saucepan.  Add endamame, mushrooms, ginger, soy sauce, sesame oil and cilantro, and bring to a full boil (uncovered).  Reduce heat to medium-low and simmer 15 min to blend flavors.  Season with salt and pepper to taste and serve immediately in shallow bowls. Serves 4

Variations:
Add those Chinese glass noodles for more substance.  You could add some extra vegetables such as thinly sliced carrots. We omitted mushrooms and it had a wonderful flavor!

98 cal, 3 g fat (0 g saturated), 969 mg sodium,  7 g carbs, 12 g protein, 0 mg cholesterol, 3 g fiber

Contributed by Allison Crowell

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These are excellent, freeze well in a single layer and great for a brunch with a lot of people.

1 Tbl. butter
6 eggs
1 (12 oz.) package sausage in small pieces
½ c. finely chopped onion
½ c. finely chopped green pepper
1/8 teas. Garlic powder
1 ½ c. biscuit baking mix
2 c. shredded sharp cheddar cheese
salsa

In large skillet in butter cook eggs until lightly scrambled; set aside to cool slightly. In large bowl, combine sausage, onion, bell pepper and garlic.  Add baking mix and shredded cheese. Using clean mixture knead until it resembles meat loaf. Stir in cooked eggs until blended.  Shape mixture into 1-in. balls.  Place on lightly greased baking sheet. Bake at 375 F.  20 min or until sausage is cooked through and bites are lightly browned. If desired, serve with salsa on the side.  Makes 42.

Variation-
Place mixture into lightly greased 9×13 baking dish. Bake at 350 F for 25-30 min or until cooked through and golden brown.  Cut into squares and serve.

Contributed by Allison Crowell

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