DIANE'S CROP WEEKEND - SEPTEMBER 2011

(Yes, we ate the same menu except for the dip and it was just as yummy as the first time!)

Dairy Delicious Dip

8 oz. cream cheese                                             1/2 c. sour cream

1/4 c. sugar                                                           1/4 c. brown sugar, packed

1-2 T. maple syrup

In small bowl, combine all ingredients with syrup to taste.  Beat until smooth.  Chill at least one hour before serving with fresh fruit.

 

SHANNON'S CROP WEEKEND - JULY 2011

10-Minute Lasagna

1 (26-oz) jar spaghetti sauce

1 (30-oz) bag large cheese ravioli, frozen

1 (10-oz) box chopped spinach, thawed (squeeze to remove all of the water)

1 c. mushrooms

1 c. mozzarella cheese, shredded

Spray 9x13" pan.  Layer sauce, half of ravioli, then spinach, mushrooms and 1/2 of the cheese.  Add rest of ravioli, sauce then cheese.  Cover with foil and bake at 350 degrees for 25 minutes or until bubbly.  Uncover and cook for 5-10 more minutes or until cheese is melted.  (Takes lots longer in the mountains so plan accordingly)

 

Camp Crop Salad

1/2 c. sliced almonds

3 T. sugar

1/2 head of iceberg lettuce

1/2 c. chopped celery

2 whole green onions, chopped

11 oz. can mandarin oranges, drained

DRESSING

1/2 tsp. salt                                                                 1 T. chopped parsley

dash pepper                                                               2 T. sugar

1/4 c. oil                                                                       2 T. vinegar

dash Tabasco sauce

I cook the almond mixture and make the dressing either early in the day or the day before I am planning to serve this.

In small pan over medium heat cook almonds and 3 T. sugar, stirring constantly until almonds are coated and sugar dissolves.  This mixture will be carmel colored when cooked long enough but be sure to keep watch of it because it burns easily!  Pour onto PAM sprayed surface to cool.  Then break into small pieces. 

Before serving, mix all ingredients and toss. 

 

Mississippi Mud

2 c. sugar                                                                     1 c. shortening

4 eggs                                                                          1 1/2 c. flour

1/3 c. cocoa                                                                 1 tsp. salt

3 tsp. vanilla                                                                 1 c. walnuts

1 pkg. mini marshmallows

Cream first two ingredients.  Blend in dry ingredients including nuts.  Spreas in a 9x13" sprayed pan.  Test for doneness; don't overbake (it's like brownies). Bake at 350 for about 28 minutes.  If using marshmallows remove pan from oven and spread in single layer.  Bake 10 more minutes or until marshmallows are light brown.  Cool.  Frost.  Keep in refrigerator.

Frosting

2 3/4 c. powdered sugar                                           6 T. unsweetened cocoa powder

6 T. butter                                                                    5 T. evaporated milk

1 tsp. vanilla

Sigt sugar and cocoa together.  Cream butter until smooth, then gradually add sugar mixture alternatively with evaporated milk.  Blend in vanilla.  Beat until light and fluffy.  Adjust consistency with milk or sugar.

 

Green Chili Egg Puff

12 eggs, lightly beaten                                             1 tsp. baking powder

1/2 tsp. salt                                                                1 (4-oz) can mild diced green chilies

16 oz. cottage cheese                                              1 lb. shredded Monterey Jack cheese

1/2 c. melted butter

Mix all ingredients together in big bown and pour into a greased 9x13" pan.  Bake for 30-35 minutes or until knife inserted comes out clean.  This can be made the night before and stored in the refrigerator until ready to bake.

 

Potatoes Deluxe

2 lbs. frozen hash browns                                        1/2 c. chopped onion

1 can cream of chicken soup                                   1 pint sour cream

1 stick butter, melted                                                 8 oz. shredded cheddar cheese

salt and pepper                                                         1 c. crushed potato chips or corn flakes

Remove potatoes from freezer 30 minutes before using.  Mix first 7 ingredients together and pour into 9x13" pan which has been sprayed first (don't be stingy with the spray or you will want to  throw it out instead of scrubbing!).  Top with chips/corn flakes.  Bake at 375 for one hour.

 

Streusel Coffee Cake

1 1/2 c. flour                                                               3/4 c. sugar

2 1/2 tsp. baking powder                                         3/4 tsp. salt

1/4 c. shortening                                                       3/4 c. milk

Filling - 1/2 c. brown sugar                           

               2 tsp. cinnamon

              1/2 c. nuts

              2 T. butter melted

Heat oven to 350.  Mix all ingredients and place half in greased pan.  Put half of filling on, rest of butter and rest of filling.  Back 25-30 minues.

 

Crockpot Sloppy Joes

3 lbs. ground beef                                                         1 c. chopped onion

1 c. celery, diced                                                           1 clove garlic, minced

2 T. Worchester sauce                                                 1 c. catsup

3 beef boullion cubes, crushed                                    1/2 tsp. paprika

1/4 tsp. pepper                                                               6 oz. can tomato paste

1 1/4 c. water                                                                  3 T. vinegar

3 tsp. brown sugar                                                                            1 tsp. dry mustard

Brown ground beef.  Combine all ingredients in crockpot, stirring well.  Cover and cook on low 6-8 hours or on high 3-4 hours.  Serve over warmed buns or noodles.

 

FRUIT DIP

8 oz. cream cheese, at room temperature

2/3 c. brown sugar (packed)                                    3/4 c. sour cream

2 tsp. vanilla                                                                1 tsp. lemon juice

1 c. milk

1 (3 oz) package instant vanilla pudding

Combine cream cheese and brown sugar into a bowl and mix until smooth.  Add the sour cream, vanilla, lemon juice and milk.  Gradually start adding the pudding mix.  Continue to stir until well blended.  Chill at least one hour before serving with fresh fruit.

 

Oven Baked Omelet

6 eggs                                                                                1/2 c. sour cream

1/2 c. cottage cheese                                                       1/2 c. plus salsa

1 c. shredded monterey jack cheese                              1 c. shredded cheddar cheese

Spray 9" pie pan with PAM.  Whip together first three ingredients.  Spread salsa over the bottom of the pie pan and sprinkle the cheeses over the top.  Pour the egg mixture over the cheese.  Bake at 350 for 45 minutes.

 

Cheesy Potatoes

32 oz. frozen hash browns

2 c. sour cream

2 (10 3/4 oz) cans cream of potato soup

4 c. shredded cheddar cheese

Mix all ingredients together; pour into a greased 9x13" pan.  Cover with foil and bake at 350 for 1 hour or until hot and bubbly.

 

Yummy Tummies

2 can crescent rolls                                              1 c. sugar

1/4 c. sugar                                                           1 tsp. cinnamon

16 oz. cream cheese                                           1 tsp. canilla

1/2 c. melted buter

Press one can of crescent rolls onto a sprayed 9x13" pan.  Don't press seams together.  Mix cream cheese with 1 c. sugar and vanilla; spread over rolls.  Place second can of rolls over top.  Mix together 1/4 c. sugar and cinnamon.  Melt butter and pour over the top.  Sprinkle with cinnamon mixture.  Bake 30 minutes at 350.

 

 

 

 

 

 

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