"Pimento" Cheese

Stir together 3 oz softened cream cheese, 1/2 cup mayonnaise, 1 teaspoon paprika, and 1/4 teaspoon salt.

Stir in 2 cups shredded cheddar cheese, 2 cups smoked Gouda cheese, and 4 oz. sun-dried tomatoes in oil, drained and chopped. Mix until combined.

Makes a lot.

Great Granola

In a large bowl, combine 4 cups old-fashioned oats, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, and/or (1 cup coconut, 1/2 cup wheat germ, 1/2 cup sesame seeds, 1/2 cup sunflower seeds, 1/2 cup almonds.) Mix well.

In a sauce pan, cook 1/2 cup vegetable oil, 1/4 cup brown sugar, 1/3 cup honey, 1/3 cup water, 2 teaspoons Vanilla extract, 1 teaspoon Almond extract, cook until sugar is dissolved.

Pour liquids over dry ingredients and mix well. Spoon onto greased baking pan. Bake at 325 for 20-30 minutes, stir every 10-15 minutes while baking.

Cool completely and stir in 1/2 cup dried fruit and/or 1/2-1 cup chocolate chips, if desired.

Makes 7 cups granola.

Calypso Burritos

Shred 2 small Zucchini and 2 medium Carrots. Chop 1 medium Onion. Cook in a large skillet in 1 Tbs. Oil over medium heat, until tender.

Drain and rinse 1 16-oz. can Kidney Beans, 1 15-oz can Black Beans, 1 15-oz can Corn. Stir into vegetables with 1 1-oz package Taco Seasoning, 2/3 cup Salsa, 2 Tbs. Cumin. Cook for 5-7 minutes until vegetables are tender.

Remove from heat. Stir in 1/4 cup chopped Cilantro.

Serve in warmed Tortillas. Top with Shredded Mexican-Style Cheese, Sour Cream and Guacomole, or other favorite taco toppings.

Adapted from: Taste of Home, Southwest Magazine

Substitute for Kraft Garlic Cheese Rolls

1 1/2 pounds sharp cheddar cheese, grated
1/2 pound Velveeta
3 ounces cream cheese
1 teaspoon seasoned salt
garlic powder to taste

Soften cheeses. Mix all together well. Shape into four rolls and wrap well in foil or plastic wrap.

This makes a good spread too.

OR...
6 ounces Velveeta and 1/8 teaspoon garlic powder = one roll Kraft garlic cheese.

OR...

3 ounces Velveeta, 3 ounces smoked American cheese, and 1/8 teaspoon garlic powder.

Found on the internet.

Church Lunch Crockpot Mac & Cheese (Mrs. J's Mac & Cheese)

Cook and drain 16 oz. elbow macaroni. Melt 4 Tbs. butter into the pasta; add salt and pepper to taste.

Combine 1 beaten egg, 2 cups of milk, and 1 Tbs. prepared mustard.

Stir 16 oz cubed Velveeta and 8 oz sharp cheddar into the pasta. Pour the milk/egg mixture over everything.

Pour 1 can of evaporated milk over the pasta and bake at 350 for 30 min to 1 hr or heat in crockpot on low for up to 3 hrs.

Tomato Basil Soup

Melt 3 Tbs butter in a medium sauté pan. Sauté 1 medium onion until caramelized. Add 1 Tbs minced garlic.

Blend onion and garlic with 48 oz petite diced tomatoes. Heat in a pot with 2 cups chicken broth. Add 2 Tbs basil and 1 Tsp sugar.

Add 1 1/2 cup milk or cream. Simmer until warm.

Top with Parmesan cheese.

Ham Delights

Blend 2 sticks of softened margarine, 1 tablespoon poppy seeds, 2 teaspoons Worcestershire sauce, 3 tablespoons yellow mustard, 1 tablespoon minced onions.

Spread on split rolls.

Take 1lb of thinly sliced ham and 3/4 lb thinly sliced baby Swiss cheese, layer on rolls.

Assemble rolls, wrap in foil and bake at 400 degrees for 15 minutes.

Chocolate and Vanilla Checkerboard Cookies

Beat 1 cup (2 sticks) of butter until creamy.

Add ½ cup granulated sugar, ½ cup packed brown sugar, 1 ½ teasp. baking powder beat until combined.

Beat in 1 egg and 2 teasp. vanilla.

Beat in 3 ¼ cups all purpose flour in stages.

Divide dough in half. Roll one half into and 8-inch log, wrap in plastic wrap and refrigerate.

Knead 2oz melted, unsweetened chocolate into remaining dough until there are no streaks left. Roll dough into 8-inch log, wrap in plastic wrap and refrigerate.

When dough is firm, remove plastic, cut logs into quarters and reassemble logs alternating chocolate and plain dough. Re-wrap logs and chill again.

Cut into ¼-inch slices and place 1-2 inches apart on UNGREASED baking sheet. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until bottoms begin to brown.

Recipe from: The Little Guides: Cookies

Squash Pie

This is a summer favorite of mine. I like it as a lite entree or a wonderful side dish.

Melt 1/2- 1 cup butter in a skillet.
Add 1 medium onion, sliced and saute until onion is translucent.
Add 4 cups zucchini or yellow squash, sliced and salt and pepper to taste. Saute until squash is tender.
Sprinkle with 1/4 to 1/2 teaspoon ground ginger and garlic powderand 1 teaspoon oregano and 1 teaspoon basil.

In a bowl, mix 2 beaten eggs and 2 cups shredded Mozzarella cheese. Add to squash.

Spread 1 tablespoon dijon mustard on the bottom of a 10-inch pie shell. Add Squash.

Bake at 350 degrees for 30 minutes or until egg is set.

Modified Recipe, Original from: Recipezaar.com

Cabbage and Apple Salad

1 Bag of shredded cabbage or cole slaw
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
1/3 cup crumbled blue cheese (optional)

Preheat the oven to 375°F.

Toast and chop the walnuts.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Modified from: http://smittenkitchen.com/blog/2008/11/cabbage-apple-and-walnut-salad/