Very Simple, Very Easy, Very Good Bars by Ginny Fitch

Preheat oven to 400 degrees, line 9X13 inch pan with aluminum foil and then butter well.

Put 15 graham crackers in the bottom of the pan.

Boil together: 1 cup butter & 1 cup brown sugar

Pour over graham crackers bake for 5 minutes. Take out of oven and spread 1 pkg of milk chocolate chips and 1 cup chopped nuts.

Ham & Pickle Rollups by Marie Popp

1 8 oz pkg of cream cheese (room temperature)

3 large dill pickles (about 3/4 when chopped)

3/4 cup chopped deli ham

4 lg. 8" tortillas

1) In medium bowl, cream together the cream cheese, chopped pickles and chopped ham.

2) Lay out the tortillas on a dry surface and evenly spread the cream cheese mixture over them, being sure to reach the edges.

3) Roll up each tortilla tightly creating a log shape. With a sharp knife, cut into 3/4" pieces.

4) Refrigerate rollup pieces in a covered baking dish for at least 2 hours before serving.

Sausage Cheese Soup by Addison Tschida

1 pkg (4 links) Venison Sausage (or Thielen's Country/Polish sausage)

1/2 cup Butter

1 cup diced Celery

1 cup Julienne Carrots

1/4 cup flour

4 cups Milk

2 cups cubed Velveeta cheese (or as much as you want)

Pepper

Cook sausage let sit for a few minutes, then cut into cubes (smaller pieces)

Saute celery and carrots in butter until tender

Add flour

Add milk (mixture will thicken)

Add sausage and cheese

Add pepper to taste

7 Layer Taco Dip by Mary Jo Stangl

1 pound of lean ground beef

2 tsp. Chili Powder

1 tsp Cumin

1/2 tsp Garlic Powder

1/2 tsp Salt

1/4 tsp Pepper

Brown Ground Beef and season with the above spices

For The Dip

4 oz of Cream Cheese softened

1 cup of Sour Cream

 - Combine in separate bowl:

1 cup Guacamole

1 cup Chunky Salsa

1 cup shredded Mexican Cheese

1/4 cup Black Olives

2 Roma tomatoes diced

2-3 Green onions sliced

2 Tbsp Cilantro chopped

Tortilla chips

Add Ground beef as bottom layer

Add mixture of sour cream & cream cheese

Next layer of cheese, top with a layer of tomatoes & black olives, garnish with cilantro & green onions

Party Potatoes by Diane Erickson

4 cups Mashed Potatoes

1 cup Sour Cream

1 8 oz Cream Cheese

1 tsp Dried Chives or 1 Tbsp snipped fresh Chives

1/4 tsp Garlic Powder

1/4 cup Dry Bread Crumbs

1 Tbsp melted Butter

1/2 cup shredded Cheddar Cheese

In a large bowl, combine potatoes, sour cream, cream cheese, chives & garlic powder. Put potato mixture into a greased 2 quart casserole dish. Combine bread crumbs with butter, then sprinkle over potatoes. Bake at 350 for 50-60 minutes.

Apple Cake by John Kedrowski

1/2 cup Butter

1 1/2 cup Brown Sugar

1/2 tsp Salt

2 Eggs

1 tsp Vanilla

2 cups Flour

1 tsp. Baking Soda

1 cup Sour Milk or Buttermilk

2 cups Chopped Apples

1 Tbsp Cinnamon

Cream butter & sugar, add salt, eggs and vanilla. Sift flour & baking soda. Add alternately with milk. Fold in apples. Bake in 9X13 pan. Sprinkle top of cake with cinnamon & sugar mixture. Bake at 375 for 35-40 minutes. Serve with whipped cream or sweetened sour cream.

Cheesecake Salad by Rob Schumer

8 oz Cream Cheese

8 oz Sour Cream

8 oz Cool Whip

3 oz French Vanilla Pudding

3/4 cup Milk

Mix well

Top with your favorite pie filling or enjoy it plain

Blueberry Kuchen by Grace Dembowski

1 1/2 cups all purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons grated lemon peel

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2/3 cup milk

1/4 cup butter, melted

1 egg beaten

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

Topping: 3/4 cup sugar

1/2 cup flour

1/4 cup butter, melted

Ina a mixing bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended. Pour into a greased 13X9X2 inch baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour: add butter. Toss with a fork until crumbly, sprinkle over blueberries. Bake at 350 for 40 minutes or until lightly browned. Makes 12 servings.

Easy Garlic Parmesan Mozzarella Pork Chops by Deb Retka

10 Boneless Pork Chops

12 oz. Whipped Cream Cheese

8 oz. Sour Cream

1 T Minced Garlic

1 Cup Mozzarella Cheese - Shredded

1 Cup Parmesan Cheese - Shredded

Salt & Pepper to taste

In a 9X13 baking pan (I use glass) place the pork chops in on a single layer then set aside

In a large bowl, place all the other ingredients into the bowl & mix to combine

Spread mixture on top of the pork chops

Put in a 350 degree oven and bake for 40 minutes - until a little golden brown

Optional - Garnish with parsley and crispy fried onions.

Pumpkin Bars with Cream Cheese Frosting by Stacy Foust

2 Cups Flour

2 Cups Sugar

2 Tsp Baking Powder

1 Tsp Cinnamon

1 Tsp Baking Soda

1 Tsp Nutmeg

1/2 Tsp Salt

1/2 Tsp Cloves

1 Cup Vegetable Oil

16 oz. Can Pumpkin

4 Eggs

Preheat oven to 350. Line 15x10 jelly roll pan with parchment paper and lightly spray. Add all ingredients, mix on low until moist, then medium for 2 minutes. Bake 25 - 30 minutes.

Frosting - 

3 Cups Powdered sugar

2/3 Cups Butter

6 oz. Cream Cheese

2 Tbls Milk

2 Tsp Vanilla Extract

Mix together and spread over cooled bars. Store bars in fridge up to 5 days.

Golden Potato Creme Soup by Carla Krause

3 cups chopped potatoes

2 cups water

1/2 cup celery

1 cup carrot slices

1/4 cup chopped onion

1 tsp salt

1 chicken bouillon cube (1 tsp)

1 tsp Parsley Flakes

2 Tbs flour

1 1/2 cup milk

Velveeta cheese - as much as you like

In a large kettle, combine potatoes, water, celery, carrots, onions, parsley, bouillon cube and seasoning - Mix well. Cover and simmer for 15 - 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk to veggies, cook until thickened. Add cheese, stir until melted. May add ham or bacon.

Reuben Dip by Irene Becker

10 oz. Corned Beef

16 oz Sauerkraut

8 oz. Cream Cheese

1 cup Sour Cream

8 oz. Swiss Cheese

Melt together and mix well.

Cheese Balls by Pat Schilling

12 oz of softened cream cheese

1 jar of Roka Blue Cheese

1 jar Old English cheese

1/4 tsp. Worchestershire sauce

1 small onion chopped fine

Juice of 1 lemon

Blend cheese with mixer - add sauce, onion & lemon juice

Roll into a ball & chill.

Just before serving, roll in chopped nuts or your choice of topping.

Club Cracker Delight by Dorothy Heinz

1) Line a 10 x 15 inch pan with a tin foil. Grease tin foil with butter.

2) Next layer club crackers win pan, then set aside.

3) In sauce pan put in: 1 stick butter (1/2 cup). 1/3 cup brown sugar. 1/8 t. salt. Mix together & cook over low heat. Stir constantly to prevent burning. Bring to a boil for 2 minutes.Remove from heat and stir in    1 t. vanilla.

4) Pour mixture over crackers to cover all crackers. Then put in preheated oven at 350 degrees for 8 to 10 minutes

5) Remove from oven, top with one 11 or 12 ounce bag of white chocolate chips. Let stand for 5 minutes, then with spatula spread the chips over the top.

6) Top with 1/3 cup chopped dried cranberries and 1/3 cup of chopped pistachios.

Note: Be sure to prepare dried cranberries & pistachios ahead of time so they are ready when chips are still warm.

Breakfast Pizza by Jan Kimman

1 lb. pork sausage or bacon

1 pkg cresant rolls

1 c. frozen hash browns (thawed)

1 c. shredded cheese

5 eggs

1/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

2 T. Parmesan cheese

Brown sausage & drain. Separate cresant rolls into 8 triangles and place on ungreased pizza pan with points toward center. Press over bottom & up sides of pan. Spoon sausage over crust. Sprinkle with potatoes & Parmesan cheese. In a bowl, beat together eggs, milk, salt & pepper. Pour over all of crust; top with cheddar cheese. Bake at 375 degrees for 25 - 30 minutes.

*If you like, add mushrooms, sweet peppers, onions etc. Optional.