Veggie Dip

from Pam Menneguzzo

16 oz sour cream

1 pkg of hidden valley ranch

1 cup shredded cheese

1/4 cup broken up bacon

Combine sour cream and ranch powder. Then add the cheese and bacon. Chill in fridge for at least an hour. Serve with veggies or chips.

NEW RECIPES

OK girls!  Send in some new recipes!!!

Corn Bread Casserole

Brenda Fife

 

1 can--15.25 oz whole kernel corn-drained

1 can--15.25 oz cream corn

1 cup butter-melted

2 cups sour cream

¾ cup sugar

4 eggs

2  boxes jiffy corn muffing mix

 

Mix all the ingredients together & pour into a greased 9X13 pan

Bake at 350 degrees for 45 minutes or until set.

Squash Casserole

Melissa Keiss's recipe

2lbs. squash ( I mix squash and zucchini )
1 large onion (optional)
1 stick of butter
1 can cream of chicken soup
1 8 oz. container sour cream
2 cups sharp cheddar cheese
1 small bag of Pepridge farm herb seasoned stuffing

Slice squash into 1/2 inch thick rounds and finely chop onion. Combine squash, onion, and butter and saute for about 10 min.Pour onion and squash into casserole dish and mash the squash and onion. Add cream of chicken soup, sour cream, cheese, and 1/2 cup of stuffing and stir.Top with remaining stuffing. ( You may not need to use all of it) Bake at 350 for 30 min.

Brittle Cookies

40 Saltine crackers
1 cup butter (no substitutions)
1 cup brown sugar
1 6oz pkg chocolate chips
1 cup chopped nuts

Place a layer of foil in a 11x16x1 inch pan and put a single layer of crackers over the foil. In a saucepan, combine butter and sugar and bring to a boil. Boil 3 minutes. Pour over crackers. Bake in 350 degree over five minutes or until crackers float. Remove from over and sprinkle chips over top of crackers. When melted, spread and sprinkle nuts on top. Refrigerate until chocolate hardens. Break into pieces.

Ranch flavored pretzels

Butter flavored popcorn oil
pkg dry Hidden Valley Ranch Dressing
bag of pretzel
large zip lock bag

Mix oil in bag with dressing and dissolve
then add pretzels
soak for like 4 or 5 days…rotate couple times a day to make sure all pretzels get covered

Chicken Tortilla Soup

this is Alissa Rothschild's recipe and one of my FAVORITES

This isn't exact. I don't really have a recipe for it - I just throw it together. But, this should be really close.

1 Medium Onion - Chopped
1 28 oz Can Diced Tomatoes
8 Corn tortillas - Chopped
6 Cloves Garlic - Minced
1 bunch Cilantro - Chopped
6 Tablespoons oil
1 Tablespoons ground Cumin
1 1/2 Tablespoons ground Chili Powder
2 Bay Leafs
7 Cups Chicken Stock
1/2 Cup Sour Cream
1 Rotisserie Chicken - Shredded
Salt to taste
Cayenne Pepper to taste (a few dashes)

Heat Oil over Medium Heat
Add Onions, Cilantro, Garlic, Tortillas - Cook for a few Minutes
Add the Tomatoes- Bring to Boil
Add Chicken Stock, Cumin, Chili Powder, Bay Leaves - Bring to Boil
Add Salt, Cayenne Pepper
Reduce Heat and Simmer 30 min or so
Remove Bay Leaves
Add Sour Cream
Blend Soup with and Immersion Blender until Smooth
Add Shredded Chicken