Ham and Cheese Bagel Sandwhich

1 plain bagel
½ c. shredded ham
½ c. shredded cheese (your preference)
2 Tbsp. Mayo

These ingredients may not be perfect but they are close. All you do is mix the ham, cheese, and mayo…as if making a tuna sandwich. Then you spread onto bagel.

Submitted by Genevieve Garner (from our original swap group theme "kid's favorites")

Peanutty Ghosts

Peanut shaped sandwich cookies
Vanilla flavored Almond bark or white dipping chocolate
small chocolate chips or small candies

Melt the vanilla flavored almond bark over low heat. Dip each cookie approximately 2/3 of the way down into the melted almond bark. Add two tiny chocolate chips or small candies for the eyes. Place on waxed paper to cool.

Submitted by Rita Yates (from our original swap group theme "kid's favorites")

Witch Hat Cookies

Chocolate Kisses
Round fudge striped cookies
Orange Frosting

Using frosting to attach an unwrapped chocolate kiss or the pointed end of an ice cream cone, to the center of the cookie. You now have a pointed witch hat. Using a pastry tube with a small round tip, pipe on an icing bow with orange frosting.

Submitted by Rita Yates (from original swap group theme "kid's favorites")

photo from Bettycrocker.com

Black Bat Brew

-The combination of colors in this drink makes it a black beverage-

1 pkg grape-flavored unsweetened powdered drink mix
1 pkg orange-flavored unsweetened powdered drink mix
2 c. sugar
1-2 qts. Ginger- ale
Mix well. Serve chilled with Creepy Crawly Ice (See below)

Creepy Crawly Ice
-This will be sure to get some laughs-
Place a plastic spider or bug in each individual square of an ice cube tray. Fill with water and freeze. Serve as you would ice in your favorite Halloween beverage. Another idea is a rubber or plastic snake in a gelatin mold filled with water. Freeze and float in a punch bowl. (Could also do gummy worms.)

Submitted by Rita Yates (from our original swap group theme "kid's favorites")

Tuna Triangles

1 can tuna fish (or canned/cooked chicken), well drained and flaked
½ cup shredded cheese (I like using mozzarella, but you can use whatever you want to)
1 tbsp ranch dressing (or enough to moisten as desired)
1 can (8oz) refrigerated crescent roll dough

Combine tuna, cheese, and dressing. If desired, up to ¼ cup chopped peppers, onion, celery, and/or olives may be added to the tuna filling. Separate crescent dough into four rectangles. On an un-greased baking sheet, press each rectangle to about 4"x 8". Cut each rectangle in half to form 8 squares. Mound tuna mixture on a diagonal half of each square, leaving a ½" border around the filling. Fold dough squares in half to form triangles, press edges with fork to seal, and cut a slit in top. Bake at 375º for 14-16 minutes until golden brown.

Submitted by Lindsay Anderson (from our original swap group theme "kid's favorites")

Honey Nut Cheerios Snack Mix

This is a great snack to put in your kids lunch box, or just a yummy snack to snack on. My 3 year old son Colin liked it, and so did I.

5 Cups Honey nut cheerios
1 Cup pretzel sticks or broken pretzels
1/4 cup Creamy peanut butter
2 tbs. Butter
1 cup Raisins
1 cup Honey roasted peanuts

Pre-heat oven to 350 degrees. Mix cereal and pretzel sticks in a large bowl. Heat peanut butter and butter to boiling stirring occasionally: pour over cereal mixture. Toss until evenly coated. Spread in un-greased rectangular pan, 13x9 in. Bake uncovered 10 minutes, stirring occasionally. Remove from oven; stir in raisins and peanuts. Spread over waxed paper; cool completely. Store in airtight container.

Submitted by Jenna Mullen (from our original swap group theme "Kid's Favorites")

Vegetable Pizza

1 (8oz) package ready to bake crescent rolls
1 (8oz) package cream cheese, softned
1 (4oz) package dry ranch dressing mix
2 carrots minced
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup finely chopped broccoli
1/2 cup chopped green onions

Preheat oven to 375 degrees F (190 degrees C).
Roll out crescent rolls onto large non-stick baking sheet. Stretch/flatten to form rectangular shape on sheet. Bake 11-13 minutes, or until golden brown. Allow to cool. In medium size mixing bowl, beat cream cheese until softened. Mix in 1/2 to the whole package of ranch dressing mix, according to your taste. Spread the mixture over the cooled crust. Arrange carrots, bell peppers, broccoli, and green onions over the top of the crust. Refrigerate for 1 hour. cut into biet sized squares and serve.

Mostaccioli

1 lb. lean ground beef or sausage
1 1/2 large jars of spaghetti sauce
1 lb. mostaccioli pasta, cooked and drained
1 beaten egg
1/2 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese
1/2 c. freshly grated Romano cheese (for an easier and more inexpensive option, I just use mozzarella again)

Preheat oven to 375 degrees. Brown meat and drain. (I like to add a little onion when I brown the meat) Stir in sauce and cooked pasta. Set aside in a separate bowl, combine egg, ricotta cheese, water, and mozzarella. In a 13x9" casserole pan, spread 1/2 of the pasta mixture. Layer cheese mixture over all. Top with Romano (or mozzarella) cheese and bake 5 minutes longer, uncovered.

original post: Becca Hansen Sep. 2005 layered dishes

Ziti

Ziti pasta (or a similar tube pasta)
ground sausage
spaghetti sauce
Mozzarella cheese, grated
Olives (optional)

cook ziti pasta according to package directions. Put 1/2 in greased baking dish. cook ground sausage, drain, and layer 1/2 over ziti in pan. Pour 1/2 spaghetti sauce over pasta (use either Ragu or homemade) and sausage. Cover with shredded mozzarella cheese. Repeat layers again. Cover with foil and bake at 350 degrees until heated thoroughly

original post: Lindsay Anderson, much thanks to Joyce Anderson Sep. 2005 layered dishes.

Spinach Lasagne

2 c. low fat cottage cheese
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagna noodles
1 c. water
tomato sauce

Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup mozzarella cheese, the egg, spinach and oregano. In a greased 13x9x2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagna noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. sprinkle with remaining 1 cup mozzarella cheese. pour water around edges. Cover tightly with foil bake @350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.

original post by: Genevieve Gillette Sep. 2005 layered dishes

White Cheese Chicken Lasagne

9 lasagna noodles
1/2 c. butter
1 onion, chopped
1 clove garlic, minced
1/2 c. all-purpose flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
4 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. ground black pepper
2 c. ricotta cheese
2 c. cubed, cooked chicken meat
2 (10oz) packages frozen chopped spinach, thawed and drained (I use fresh)
1 T. chopped fresh parsley
1/4 c. grated Parmesan cheese for topping

preheat oven to 350 degrees F (175 degrees C) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. remove from heat, and set aside.

spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

original post: Krysta Fecke Sep. 2005

Monkey Bread

This recipe gets its name because they're yummy, gooey, breakfast rolls you eat with your hands. A childhood favorite, for sure.

32 Rhodes frozen rolls
3/4 c. brown sugar
1 c. chopped walnuts
1 small pkg. butterscotch pudding
melted butter

Mix brown sugar, walnuts, and butterscotch pudding mix. Roll rolls in melted butter, then roll them in sugar mixture and place rolls in either a bundt pan or 10-inch tube pan (angle food cake pan). Sprinkle any remaining sugar mixture over top. Put in cold oven overnight. Remove from oven in morning. Preheat oven to 350 degrees then bake 40 minutes. Turn over onto serving plate immediately and serve.

Submitted by Becca Hansen (from our original swap group theme "Bread.")

Lemon Cranberry Bread

2/3 Cup butter
2 TB Baking powder
3 TB lemon juice
2 tsp Salt
3 Cup Flour
1 1/2 Cup Sugar
2 Cups Dried Cranberries
2 TB Grated Lemon Zest
4 Eggs
1 Cup Milk

Cream Butter and Sugar. Add eggs, beat well. In an other bowl combine flour, salt and baking powder. Alternate milk and flour mixture, mixing well after each addition. Stir in lemon juice and zest, Cranberries. Pour into greased and floured loaf pans. Bake at 350 degrees fro 35-40 minutes. Cool for 10 minutes. Poke holes in loaf then pour glaze over. Makes 4 mini loaves.

Glaze:
1/4 Cup Sugar
1/4 cup Lemon Juice

Simmer in a small pan until sugar is completely dissolved.

Submitted by Janene Erickson (from our original swap group theme "Bread.")

Grandma Jane's Cornbread

Beat 2 eggs, add 1 cup milk.

Add ½ cup oil and mix.

Add 2 cups Bisquick,
2/3 cups sugar,
½ tsp soda,
5 or 6 tbsp cornmeal.

Mix well and pour in 9x9" well-greased pan. Bake at 400º for 30-35 minutes

Submitted by Lindsay Anderson (from our original swap group theme "Bread.")

Coconut Croissants

¼ c. warm water
1 pkg. active dry yeast
1 c. whipping cream
1/3 c. sugar
2 eggs
½ tsp. salt
3 ¼ c. flour
½ c. butter, cold

Place warm water into bowl and add yeast. Stir until dissolved. Blend in cream, sugar, eggs, and salt. Add ¼ cup of the flour and mix well. Set aside.

Place the 3 cups flour into a separate bowl. With a pastry blender cut the butter into flour until the mixture is the size of small peas.

Pour yeast mixture over flour mixture and with a rubber spatula fold until flour is just moistened. Cover and refrigerate 2 hours-overnight.

Divide dough into four equal parts. On lightly floured surface roll each out into a 12-inch circle. Cut each round into eight wedges.

Place 1 level teaspoon coconut filling onto wide end of each wedge. Roll up toward point. Curve into crescent shape.

Place on greased baking sheet. Brush with Glaze and sprinkle with coconut. Let rise about 1 hour until puffy and almost doubled.

Bake at 375 for 12-15 minutes or until golden brown.

Coconut filling: cream ¼ cup soft butter with ½ cups un-sifted powdered sugar. Add ½ cup flaked coconut. Mix until well blended.

Glaze: Beat 1 egg with 2 TB milk until egg is thoroughly incorporated.

Submitted by Mandy Hillman (from our original swap group theme "Bread.")

English Muffin Bread

2 T. cornmeal
2 pkg. Yeast
2t. Salt
2 c. warm milk ( 120-130 degrees)
½ c. warm water
5 c. flour
1 T. sugar
¼ t. baking soda

Coat 2 loaf pans with cooking spray, sprinkle with cornmeal set aside. Mixing bowl combine 3 c. flour, yeast, sugar, salt, baking soda. Add milk and water; beat until smooth. Stir in remaining flour (dough will be very sticky) transfer to prepared pans, cover let rise in a warm place for 30 minutes. Bake at 400 degrees for 25-30 minutes or until golden brown.

Submitted by Shauna Hunt (from our original swap group theme "Bread.")

Pita Bread

2 ½ c. flour
¾ t. salt
½ t. sugar
1 ½ t. yeast
1 c. hot water
1. T vegetable oil at room temp.
Cornmeal

Set aside ½ c. flour. Mix reaming flour, salt, sugar, yeast, hot water, oil. Stir in enough reserved flour to make a soft dough. Knead until smooth and elastic.
Place dough in greased bowl, cover refrigerate for hours.
Divide dough into 6 pieces, on floured surface shape each piece into a smooth ball, roll balls into 6 inch circles.
Sprinkle ungreased baking sheets with cornmeal, place circles on baking sheet; cover place baking sheets on large shallow pan filled with boiling water, let rise until slightly puffy 15-20 minutes.
Place baking sheet in 475 degree oven on bottom rack, bake 5 minutes or until puffed and lightly browned.

Submitted by Emily Saye (from our original swap group theme "Bread.")

Scones

3 cups water
1/4 cup margarine
1 cup instant potatoes, dry
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
6 cups flour (I use 6-8 cups)

Dissolve margarine in 2 cups of hot water. Add salt and dry instant potatoes. In 1 cup warm water, add sugar and yeast. Add to potato mixture and put in flour. Let rise until double. Pinch off golfball size piece and stretch out to pancake shape. Drop into preheated oil and fry until both sides are golden brown. Best served warm with honey, powdered sugar, or cinnamon sugar. (These are also the base for Navajo Tacos -- with chili, cheese, lettuce, etc...)

Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")

Ziploc Omelets

(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")

Chocolate Pancakes

1 2/3 c. flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!

Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")

Spiced Eggnog Pancakes

2 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil

In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.

Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.

Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")

Cherry Cheese Danishes

8 oz. cream cheese
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds

375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.

Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")

Baked French Toast

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.

Submitted by Emily Saye (from our original swap theme "Breakfasts.")

Breakfast Pizza

1 Tube(8 oz) Refrigerated crescent rolls
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")

Eggs Benedict

Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired

Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.

How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.

Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")

Double Chocolate Pudding

This is my favorite chocolate pudding recipe, by far. Good, old-fashioned comfort food at it's best. I got it from The Best Recipe Cookbook by Cook's Illustrated. If you like chocolate, this is TO DIE FOR!

2 tablespoons Dutch-processed cocoa powder

2 tablespoons cornstarch

2/3 cup sugar

1/8 teaspoon salt

1 cup light cream

3 large egg yolks

2 cups whole milk

6 ounces bittersweet chocolate, melted and cooled slightly

1 tablespoon unsalted butter, softened

1 teaspoon vanilla extract

1. Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)

2. Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.

3. Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate. Serve with whipped cream, if desired. Makes 4-6 servings.