Recipe Exchange Part 2

Here are the rest of the recipes.

Meatball Sauce (Megan Mills)
3 cups brown sugar
½ cup white vinegar
½ cup soy sauce
3 cups ketchup
Pour over meatballs and simmer. Serve over rice.

Banana Pineapple Cake (Marion Gilbert)
3 cups flour 1 cup cooking oil
2 cups sugar 1 (8 oz) can crushed pineapple
1 tsp salt 1 ½ tsp vanilla
1 tsp baking soda 1 Tbsp
3 eggs (slightly beaten) 2 cups mashed bananas
1. In a mixing bowl, thoroughly stir together flour, sugar, salt, and baking soda. Make a well in the center of the dry ingredients.
2. Combine eggs, bananas, oil, drained pineapple, and vanilla. Add all wet ingredients at once to the dry ingredients, stirring until well moistened.
3. Pour batter into a greased and floured 10” fluted tube pan. Bake in a 350 degree oven for 65 to 75 min or until done. Cool in pan for 15 minutes. Remove from pan. Sprinkle with powdered sugar or powdered sugar glaze.

Sticky Chicken (Marion Gilbert)
1 ½ lb boneless skinless chicken breast
1 cup catalina fat free salad dressing
1 pkg Lipton onion soup mix
1 cup apricot or peach or marmalade jam
1. Cut chicken into bite size pieces. Brown chicken in a large skillet (use cooking spray)
2. Add dressing, soup mix, and jam into skillet. Bring to a boil over medium heat. Simmer 10 to 15 minutes on low heat.
3. Serve over steamed rice

Cabbage and Top Ramen Salad (Marion Gilbert)
½ head cabbage chopped
3 green onions
1 green pepper (diced)
1 pkg top ramen (chicken flavor) crushed
1/3 cup slivered almonds
Dressing:
1 pkg top ramen seasoning
½ cup rice vinegar
4 tsp sugar
Salt and pepper to taste

Bread Dip (Cheryl Atwood)
1 can corned beef
16 ounces cream cheese
16 ounces sour cream
½ cup miracle whip
2 tsp season salt
2 tsp dill
1 tsp minced onion
Mix cream cheese, sour cream, and miracle whip until smooth. Add spices and onion. Break corned beef into pieces and mix into sour cream mixture. Refrigerate. Cut French bread into squares to use in the dip.

Chip Dip ( Melanie Nelson)
1 lb “hot” sausage meat (I used Jimmy Dean’s Sausage)
fresh jalapenos ( I used 2 in my dip), diced
1-fresh green pepper (used only half), diced
1- 14.5 oz can of tomatoes drained
2 - 8 oz boxes of cream cheese
1 - 16 oz tub of sour cream
Combine tomatoes, cream cheese, and sour cream in a crock pot on low temp. Fry sausage, green pepper, and jalapenos in frying pan until meat is fully cooked. Make sure that the meat is more pebbly than chunky. Add sausage mixture, the grease and all, to the ingredients in the crock pot. Cook on low until dip is creamy.
Serve warm with tortilla chips

Cheesecake Ball (Carla Stokes)
1-8 oz cream cheese
½ cup butter
¼ tsp vanilla
2 Tbsp brown sugar
¾ cup finely chopped pecans
¾ cup powdered sugar
¾ cup chocolate chips
Mix all together, adding only ½ of pecans. Form into ball & roll in remaining pecans. Refrigerate 1 hour. Serve with graham cracker sticks.

Coconut Bars ( Monica Hokanson)
1 box German Chocolate Cake Mix
1 egg lightly beaten
1/3 cup margarine
Mix together with fork until crumbly. Press into greased cake pan.
1 can Eagle Brand milk
1 egg
1 tsp vanilla
1 1/3 cup flaked coconut
1 cup nuts (walnut or pecans)
1 cup chocolate chips
Combine milk, egg, and vanilla and beat until combined. Stir in 1 cup coconut, nuts, and ½ cup chocolate chips. Spread evenly. Sprinkle remaining coconut and chocolate chips- press into pan. Bake at 350 degrees for 30-32 minutes.

Cheesecake Squares (Jean Smith)
1 pkg yellow cake mix super moist
1 sq melted margarine
1 egg
Stir up and put in 9x13 pan (greased)
Cream together: 8 oz cream cheese, 3 eggs, 1 lb powdered sugar. Pour on top of cake mixture. Bake at 350 degrees for 35-40 min. (Top almost sets up like custard)

3 Ingredient Vegetable Cheese Soup (Nicole Cragun)
1 pkg (16 oz) frozen broccoli, cauliflower, and carrot mix (California mix)
2 cans (14 oz each) chicken broth
1 lb (16 oz) Velveeta cheese, cut in cubes
Place vegetables and broth in large saucepan; cover. Bring to boil on med-high heat. Reduce heat to low: simmer 10 min. or until vegetables with potato masher to desired consistency. Stir in Velveeta; cook 5 min. or until Velveeta is melted and soup is heated through stirring frequently. Makes 6- 1 cup servings.

Snapdoodle (Cindy Siepert)
2 eggs 2 cups flour
2 tsp baking powder ½ cup sugar
1 pinch salt 1 tsp vanilla
1 cup milk overflowing
Cinnamon, brown sugar
Preheat oven to 350 degrees and spray/grease a 9x13 pan. Combine all ingredients and pour into pan. Sprinkle cinnamon and brown sugar over top. Bake 12-15 minutes, or until it springs back when touched. Poke holes throughout the cake and pour ¼-1/2 cup melted butter over the top. Serve warm

Cherry O’let Candy (Joni Hill)
12 oz milk chocolate chips
1 ½ cups chopped peanuts
¾ cup chunky peanut butter
20 large marshmallows
1 tub cherry frosting
Maraschino cherries (optional)
Melt chocolate chips, add peanuts, and peanut butter. Spread ½ of the mixture in a 7X11 inch container. Melt marshmallows in microwave 1 minute, stir in cherry frosting (and cherries) beat until smooth. Spread on top of chocolate. Top with remaining chocolate mixture.

Baked Oatmeal (Mandy Curtis)
1 cup oil, butter, or applesauce 1 tsp salt
1 ½ cup sugar 1 tsp cinnamon
4 eggs 2 cups milk
6 cups oats
4 tsp baking powder
Pour into greased 9x13. Cook at 375 degrees for 30-40 minutes. Serve with fruit or yogurt. Store leftovers in fridge. (I like to ½ the recipe & put it into an 8x8 pan. I also leave the batter in the fridge overnight & bake it in the morning.

Homemade Apple Butter (Jennifer Johnson)
You will need about ½ bushel of apples per batch. I use red delicious, home grown. Fill largest thick-bottomed kettle with 4 cups of water. Heat water on stove to medium. Cut core, worms, etc. out of apples. No need to peel. Fill kettle to brim with apples, put on lid. Cook for about 3-4 hours until mushy and clear.
Wash 9-14 wide mouth pint jars in dishwasher to sterilize. Run apples through a food mill then dump apple sauce into another large thick-bottomed kettle.
Add: 4 cups sugar 2 cups brown sugar
4 Tbsp 2 tsp cloves
2 tsp allspice add other spices to taste
Cook on low heat till thick- 2 hours or so. Stir every once in a while. This can be done in a crockpot but not overnight or it will go dark. Fill clean jars and deep-water bath process for 10 minutes to seal (use directions that come with lids)
**For applesauce reduce sugar and spices in half. You do not need to cook the applesauce after it goes through the mill, just bottle and process for 20 minutes to seal.
Crock-pot method:
Core and peel enough apples to fill crock pot. Add sugar and spices. (less than above for your crockpot will only do a small batch). Cook on low for 6 hours until apples are clear and mushy. This can turn too dark so do not cook overnight. Stir apples to mush them up. Taste and adjust sugar and spices till you like the flavor. Bottle. Will be chunky.