Chocolate Peanut Butter No-Bake Cookies

Photo courtesy of the Cooking Corner.

    What's the easiest way to bake cookies? It's to NOT bake them at all. This easy recipe allows you to make these cookies quickly and as they sit up, other chores can be done. 
    One of the girls at work brought in these sweet little delights for a potluck lunch. It was such a nice, simple treat. With so many people grabbing these for snacks, sharing just seemed like the right thing.

Chocolate Peanut Butter No-Bake Cookies 

recipe courtesy of Madonna Smith
 2 cups sugar

1/2 cup cocoa

1/4 cup margarine

1/2 cup milk

**********************

1/2 cup peanut butter

3 cups minute oats

1/2 cup chopped nuts (optional)

1 T. vanilla

Cook first 4 ingredients to a boil. Add the remaining ingredients while hot. 

Blend and drop on wax paper. They will harden and can be peeled off when cool. 

Makes 4 dozen.

Spinach Dip

Photo courtesy of the Cooking Corner.

      A zipped up veggie dip is a nice thing to offer at any get together. This spinach dip was one of the options at a recent carry-in at work. There's only a few easy ingredients, it takes very little time and can be made with as much heat as you like.

Spinach Dip

Recipe courtesy Nancy (and Steve) Wilder
10 oz. frozen spinach

1 can water chestnuts, drained and chopped

1 pkg. Knorr's vegetable dip

16 oz. sour cream

1 cup mayonnaise

crushed red pepper flakes to taste

Combine all ingredients, mixing well. 

Refrigerate until ready to serve.

Dipping options - carrots, celery, sliced button mushrooms and crackers 

Slow Cooker Drunken Smokies

Photo courtesy Mark Short.

    Once a month our company has "food day." We all pitch in, bring a dish and share. It makes work a little more fun. Recently, our theme was football food and all kinds of goodies came in for testing. There were dips, cookies and soups.
     The most talked about dish of the day was these drunken little baby hot dogs that tasted like a shot of booze with each bite. What a surprise. But upon reheating later, these little smokies were just fine with a nice BBQ flavor.
    I had to ponder this because usually any alcohol cooks off. But maybe not when all the moisture is captured in the slow cooker? Once the lid was removed and the pot sat for a while, the strong alcohol flavor had time and means to evaporate. This is so well worth giving a test run.

Slow Cooker Drunken Smokies

Recipe courtesy of Mark Short, 
Princeton Daily Clarion Production Manager
2 - 18 oz. bottles BBQ sauce

2 cups brown sugar

1 cup ketchup     

2 T. Worcestershire sauce

1 cup chopped onion, (minced onion can be substituted) 

1/2 cup bourbon         

2 - 32 oz. pkg. little smokies

Mix all ingredients except smokies in a slow cooker. 

Stir well to combine. Add smokies.

Cook on low in 4-5 hours. 

Holiday Cheese Spread

Photo courtesy of the Cooking Corner

    My department at work is great when it comes to sharing and that includes recipes. One of my crew brought in this cheese spread to share and it quickly became a favorite of everybody in the office. Now we'll share it with you.

Holiday Cheese Spread

Recipe courtesy of Diana Spear

2 pkg. 8 oz. cream cheese, softened

2 jars Old English cheese spread

1 jar Roka Blue cheese spread

1 T. Worcestershire sauce

1 T. parsley flakes

crushed pecans

Mix all ingredients in a medium bowl until well blended.

Refrigerate in a covered dish for at least a few hours to blend flavors. 

Serve with crackers, chips or broken bread.

Chocolate Covered Cherry Pie

Photo courtesy of the Cooking Corner.

    One of the most notable things about small towns is the way they come together for a cause. It might be a parade when the high school teams win or it could be a fundraiser or benefit for a sudden, sad loss. Both through good times and bad times small communities band together.
   With the loss of Sam Johnson and his food truck, "Oh Taste and Sea," some local restaurant owners came together to organize a fundraiser for Sam's family. What started off as a few local food places donating some items for a meal grew into many restaurant owners in the area pitching in to create a benefit buffet for Sam and his family.
   The event was amazing. All said and done over 600 people passed through the food line that night. Many others just left donations at the pick up window of Dick Clark's restaurant. Only in a small town can you find this kind of care and support.
   Brynn from Broadway House Bistro was nice enough to keep sharing and passed on this recipe of her mother's that is just decadent. It's similar to a black forest pie but uses white chocolate. Her dad Jeff says it taste like a cherry cordial. Here's a great way to toast in the year.

Chocolate Covered Cherry Pie
courtesy of Brynn at Broadway House Bistro, Princeton, IN
9 inch chocolate cookie crust
16 oz. package cream cheese, softened
1/2 cup sugar
1 tsp. almond extract
1 cup white chocolate chips
6 or 8 oz. frozen whipped topping, thawed
1 can cherry fruit pie filling

1. Beat cream cheese, sugar and almond extract in large bowl until creamy.
2. Melt white chocolate in microwave and add to cream cheese mixture.
3. Beat with electric mixer until smooth.
4. Fold whipped topping into mixture.
5. Pour evenly onto crust.
6. Spoon pie filling on top.
7. Refrigerate until ready to serve.
Enjoy!!

Cuban Slider

Photo courtesy of the Cooking Corner.

    A few weeks ago, one of our favorite news shows highlighted the Cuban sandwich. Although it's named Cuban, this sandwich is a mixture of heritages. It starts on a Cuban roll, much like a hoagie bun, that's layered with ham (from the Spanish), slices of marinated roast pork (from the Cubans) and a layer of Genoa salami (thanks to local Sicilians), accompanied by Swiss cheese, pickle and mustard (from the Jewish community). After assembly the sandwich is pressed or warmed, much like a panini. It is delicious.
   Recently at work, we had a soup and sandwich potluck. One of our coworkers with a talent for cooking brought in Cuban Sliders for the group. These little hand-held sandwiches had soft buns, melted gooey cheese with a nice meaty center that was topped off with the twang of pickles and mustard.

Cuban Slider

recipe courtesy Mark Short

1 small pork roast (slow roasted in oven 8-9 hours)

1 lb. pkg. black forest ham (deli sliced)

2 pkg. sliced Swiss cheese

2 pkg. Hawaiian sweet rolls (original)

1 jar sliced dill pickles

yellow mustard

Slow roast pork covered with your favorite dry rub in oven for 8-9 hours at no more than 250 degrees. Let rest and then slice or pull pork. 

Open Hawaiian rolls and lightly spread mustard on both sides. On bottom bun layer slice of ham, then pork and top with sliced Swiss. Place 3 pickles on top and then cover with top bun. 

Makes 24 small sandwiches. 

Taco Bites

Photo courtesy of the Cooking Corner.

   At this year's Holiday Recipe Contest, one of the appetizers that made it to the finals was a snack by Brenna Crooks of Mt. Carmel - Taco Bites. They are a little meatball cradled in a tortilla scoop between salsa and sour cream that's topped with shredded cheese. It's a hand-held appetizer that would be perfect as a game day nibble. This is a recipe I'll be tucking away for football playoffs.

Brenna Crooks, Mt. Carmel, IL

Taco Bites

Brenna K. Crooks - Mt. Carmel

28 oz. bag frozen meatballs (such as Farm Rich brand)

1 pkg. scoop style tortilla chips

16 oz. finely shredded cheddar cheese

1 pkg. shredded lettuce

8 oz. sour cream

16 oz. salsa

Cook meatballs per package directions.

While they cook arrange scoops on serving plate. Fill bottom of each chip with shredded lettuce, then top lettuce with small spoonful of salsa. 

When meatballs are finished, top salsa with one meatball. Add small dollop of sour cream, then add shredded cheese. 

Serve immediately. 
Makes approx. 50 bites. 

*For a spicy version you can add a sliced jalapeno ring ring on top of the salsa layer.

Banana Pudding (from Grandma Eloise)

Photo courtesy Taste of Home.

    Everyone has a favorite childhood food and desserts are often at the top of the list. This simple pudding has the flavor and texture even big kids will love. Whole graham crackers are layered with pudding and sliced bananas for a different twist on this classic.
    One of my food friends from the local Ponderosa Steakhouse, shared this recipe with me. It was his favorite dish made by Grandma Eloise. How sweet . . . and it is.

Banana Pudding

(from Grandma Eloise)

2 cups milk

3-1/2 T. cornstarch

2/3 cup milk

2-3 bananas

whole graham crackers

3 T. butter

1 tsp. vanilla

Scald 2 cups milk and 1 cup sugar. Stir constantly.

Mix egg yolks, cornstarch and 2 /3 cup milk with electric mixer. Pour into scaled milk, stirring constantly until thick.

Take off heat, add butter and vanilla. Stir.

In a 13x9x2 inch casserole dish, layer with graham crackers, pudding and then sliced bananas. Layer again until all is used. 

Serve warm.

Makes enough for 8-10.

Sweet Corn and Bacon Salad

Photo courtesy of Marybeth Feutz

    A few weeks back, I had the opportunity to visit a local farm family, the home of Marybeth and John Feutz. A group of bloggers were invited to learn about sweet corn. Although I am a Hoosier and have almost always lived in the "Corn Belt," I am by no means a farmer. So for me this was a time to actually see things I've always heard about. There was talk of types and uses of corn, growing practices and farm equipment. 
    A lunch was provided that featured Midwestern favorites - bacon, corn and tomatoes. You just can't go wrong with those ingredients, especially when they're all local and fresh.
 

Photo courtesy of the Cooking Corner.

    Our hostess, Marybeth, shared one of her recipes that uses both corn and bacon for great flavor.

Sweet Corn and Bacon Salad
recipe and photo courtesy of Marybeth Feutz

6 slices bacon, diced

1/2 onion, chopped

16 ounce package frozen corn; or 2 cans of corn, drained; or 4 cups of freshly cut kernels
 salt and pepper to taste

dried thyme leaves to taste

4-5 green onions, sliced

In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).

Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.

Return bacon and onion to the skillet, add green onions. Mix well.
 
Garnish with extra green onions.
Serves 4-6.

http://www.alarmclockwars.com/sweet-corn-bacon-salad/
Adapted from http://amzn.to/1TOnsv2 by Gooseberry Patch.

Cookie Salad

Photo courtesy of the Cooking Corner.

    
    A while back one of the girls at work brought this pudding dessert in that was  really smooth, not too sweet and just melted in your mouth. It's just too good not share, so now here's to nice sweet choices and new ideas.

Cookie Salad

recipe courtesy Michelle Schumacher

Ingredients

1 cup milk

1 small pkg. instant vanilla pudding

1 tub whipped topping

1 can crushed pineapple, drained

1 can mandarin orange sections, drained

1 cup milk

1 T. vinegar

3/4 pkg. Keebler Fudged Striped Cookies, crushed

Preparation

In a small bowl or glass, mix 1 cup milk and 1 T. vinegar.

Pour package of pudding mix into a medium bowl. Add milk/vinegar mixture.

Stir to combine well. (It will be slightly runny.)

Add in drained fruit to pudding mixture and fold in whipped topping. 

Refrigerate at least 1 hour. Crush cookies over bowl and lightly mix before serving.

Slow Cooker Taco Dip

Recipe courtesy of Madonna Smith.

    Any dish that can be made ahead of time is a bonus. This easy dip has only 4 ingredients and combines good flavor and texture. It can also be made ahead of time so that you're free to take care of other things. How easy is that? Slow cooker recipes with great taste and easy ingredients are always a nice find.

Slow Cooker Taco Dip

1 lb. ground chuck

1 pkg. taco seasoning

1 jar medium salsa

1 can Campbell's Fiesta Nacho Cheese Soup

In skillet, brown ground chuck, chopping fine with a spatula. Drain.

Put meat mixture in crock pot and add all other ingredients.

Stir and cover. Cook on low 3-4 hours.

Serve with tortilla chips.

Mini Cheddar, Broccoli and Bacon Quiches

Photo courtesy of the Cooking Corner.

    Quiche, in the simplest terms is an egg pie. Well, maybe you could compare it to an omelet in a shell. Just like an omelet these little hand-held brunch bites can be filled with a variety of toppings - cheese and bacon just to name a few. 
   Recently a friend brought these small versions of quiche to one of our parties and they were a big hit. Since they're made in muffin tins, they're very easy, too. This would be a great dish to grab-and-go on any holiday morning.

Mini Cheddar, Broccoli and Bacon Quiches
Recipe courtesy of Melinda Reed

1 can cream of mushroom soup
10 oz. frozen pkg. chopped broccoli
6 slices bacon, cooked and crumbled (3/4 cup)
1/2 cup baking mix
1/4 cup milk
3 eggs
1/2 cup shredded cheddar cheese

Heat oven to 375 degrees.
Spray 12 muffin pan cups with vegetable spray
Mix all ingredients well. Spoon 1/4 cup into each muffin pan cup.

Bake 30 minutes or until quiches are golden brown. Let cool in the pan 5 minutes and then remove.

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Mega Pork and Beans

Photo courtesy Taste of Home.

     Potluck dinners are always fun. A little while back we had one at work and everyone did a great job of bringing in goodies. One of the graphic designers brought in a slow cooker full of tasty pork and beans. This combination of sauces, bacon and beans had the staff coming back for more.

Mega Pork and Beans
Recipe courtesy Jason Hembree
Ingredients
2-15 oz. cans pork and beans
2-8 oz. cans pork and beans
1 lb. bacon
2 cups Jack Daniels Hickory Barbecue Sauce
1/2 cup Country Bob's All Purpose Sauce
2 cups maple syrup
1/2 cup Best Western or French Dressing
 
In skillet, fry bacon on low to medium heat until good and crispy. Remove from skillet and place on plate with paper towels to drain excess grease and cool to avoid burning fingers.

Open cans of beans and pour contents into kettle. Place on burner and adjust setting to low to medium heat. Mix in additional sauces and syrup and stir thoroughly.

Crumble bacon into chunks, mix into beans and stir thoroughly. Simmer until beans are slightly bubbling or until desired level of heat/softness of beans. Serves 30-40.

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Oriental Slaw

Photo courtesy of Maggie Armstrong

      Slaw mix and Ramen noodles are the base for this crowd pleasing salad. The combination of slaw and almonds make for a nice crunch and the dressing blends all of the flavors together. This is a great dish for any potluck or picnic. It certainly was a big hit at our last employee "grazing day."

Oriental Slaw 
recipe courtesy Lori Martin
2 pkgs. slaw mix
2 pkgs. beef Ramen noodles
3 bunches green onions
1/4 cup each of sesame seeds and almond slivers
4 T. white sugar
6 T. vinegar
4 T. vegetable oil
1 tsp. each salt and pepper

 In small saucepan, mix oil, vinegar, sugar and the 2 season packets from Ramen noodles. Bring to boil while whisking then remove from heat. Put pan in refrigerator or make night before because it needs to cool.

In a large salad bowl, combine the cabbage, green onions and crushed Ramen noodles. Pour dressing over the cabbage and toss to coat evenly. Top with toasted sesame seeds and almonds.

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Sausage Bread

Photo courtesy of Treva Milheiser.

      At a recent party with the girls, I sampled a braided bread that was filled with sausage, peppers, onions and cheese. These are some of my favorite foods wrapped in a nice little doughy pocket. Using crescent rolls makes this dish easy to put together and it travels well when wrapped in foil. The ability to make this the day ahead rates it up there on my list of party foods.

Sausage Bread
12 oz. ground sausage
1/2 cup onion, finely copped
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 garlic clove, minced
6 oz. cream cheese, cut in cubes
3 T. green onion, chopped
3 T. parsley
1-8 oz. pkg. refrigerated crescent rolls
1 egg, beaten (for glaze)

Brown sausage, onion, green pepper, celery and garlic until sausage is cooked (no longer pink).

Preheat oven to 350.

Drain and return to skillet. Add cream cheese, green onion and parsley. Cook over low heat until cream cheese is melted.

Unroll crescent roll as one piece onto a cookie sheet and press perforations together into a 10x12-inch rectangle. Spoon sausage mixture onto dough, leaving 1-inch at each end and 3 inches on each side. Starting in the center make several  2-inch slits on both sides of dough. Bring together dough from each side to cover sausage mixture. You may twist dough to get a braided look. Take dough from either end and fold over to cover sausage.

Beat egg and brush with a pastry brush, glaze over the sides of dough.

Bake at 350 for 20-25 minutes or until golden brown.

If made the day before, refrigerate in foil and reheat (using foil) in 250 oven for about an hour.

Recipe from Treva Milheiser by way of Shelly Willis.

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Chocolate Turtles

Photo courtesy of the Cooking Corner.

    Homemade candy doesn't have to be difficult. This recipe for the old fashioned classic candy, chocolate turtles only takes a few ingredients and a couple of hours in the freezer. My sister-in-law brought me this sample, made by her long time friend Connie Hicks. This is perfect combination of crunch and sweet, a little salt and a little chocolate, all in a couple of bites.

Chocolate Turtles
1 pkg. light Kraft caramels
3 T. canned milk
2-1/2 cups pecans
1 pkg. chocolate chips
1-1/2 lg. Hershey chocolate bar
1/2 cup paraffin
(toothpicks)

Mix caramels and milk in top of double boiler. Add nuts and drop by teaspoonful on waxed paper.

Stick toothpicks in each one for handling later. Freeze for 2 hours.

After freeze, ready chocolate. Melt chocolate chips, Hershey bars, and paraffin in double boiler.

Dip turtles in chocolate mixture and place on waxed paper. Take toothpick out, fill hole wit chocolate using spoon or straw cut to point. Makes about 28 small or 20 large turtles.

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Bacon Cheeseburger Dip

Photo courtesy Taste of Home.

     When the girls came over for cards one night and we all bought bacon dishes, one of their hubbies sent along one of his favorite bacon recipes. He likes to cook and was nice enough to share. With cheese, bacon and garlic all in one dish, how can you go wrong?


Friends Favorite Recipe Swap

From Charlie Reed, Princeton, IN

Bacon Cheeseburger Dip
1/2 lb. ground beef
8 strips bacon, cut into chunks
1/2 onion, diced
1 clove garlic, chopped
4 oz. pkg. cream cheese, softened
1 T. Worcestershire sauce
2 T. ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded

Preheat oven to 350.

Brown ground beef. Drain. Remove from pan.

Cook bacon until crispy and then remove from pan. Reserve 1-1/2 T. grease in pan.
Saute onion and garlic in grease, being careful not to burn garlic.

In a large bowl, mix cream cheese, sour cream, mayonnaise, cheese, Worcestershire and ketchup until well blended. Add beef, bacon, onions and garlic to mixture and stir until combined. 

Pour into sprayed baking dish and bake for 15-20 minutes.

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