Toffee Bars-Laurice

I got this recipe from my cousin Lisa....it's a good one!
1-can eagle brand
1 3/4 c. flour
3/4 c. brown sugar
3/4 c. cold butter
1 tsp. vanilla
1 egg
1 bag mini skor/heath bars chopped

Mix Flour, sugar, cut in butter. Press down in 9 X 13 greased pan. Cook 15 min. 350 metal, 325 glass until golden & bubbly on the edges. Add slices of butter if dry spots are on the crust when you pull out, & bake about 5 to 10 more min. Mix eagle brand, vanilla & egg, spread on top crust add chopped toffee pieces on top. Cook 15-25 more min. until bubbly-add any chopped nut if desire.

A new old favorite...3 Bean Salad -Jeni

You will need:
1 package frozen green beans
1 can kidney beans
1 can great northern or garbanzo beans
1/4 cup chopped or sliced red onion
Apple cider vinegar
oil ( canola or vegetable, olive ruins the taste)
sugar
salt and pepper

Thaw the beans , and then throw everything into a bowl. I dont really measure but here are approximations. 4 T vinegar, 2 T oil, 2 T sugar, dashes of salt and pepper. Mix it all up and chill for 1 hour. I leave it on the counter because the green beans are usually still frozen. This has become one of My favorite side dishes recently, but my kids don't appreciate it!

Chantelle's Apple Pie

Chantelle made an apple pie for Thanksgiving this year.  I wasn't able to eat any of it because I was at my In-Laws this year.  I got the recipe from my mom and made it the other night!  It's delicious!  Give it a try.

Chantelle’s Apple Pie

1 pie crust

 ½ cup sugar

3 TBS. flour

1 tsp. cinnamon

1/8 tsp. salt

Mix above ingredients together.

 Then add

 6 cups sliced apples, peeled (golden, fugi or gala) and 1 granny apple

 Crumb topping:

1 cup brown sugar

½ cup oatmeal

½ cup flour

½ cup cut butter-cold

 Bake at 375 degrees for 25 minutes with foil around edges.

Remove foil and bake for additional 25 minutes.

 Drizzle on top of pie after removing from oven.

¼ cup caramel topping and ½ cup chopped pecans

 Cool for at least 4 hours before serving.

 

Artichoke Dip By Allison Bigler

Artichoke Dip 1 bottle artichoke hearts8 oz. (1 Cup) sour cream8 oz. cream cheese1 Cup mayo1 can diced green chili 1 triangle parmesan cheese mix all ingredients together. Spread in a casserole dish. Save some parmesan cheese to sprinkle on top.Bake at 350 for 30-35 min, or until top turns golden brown.

Pasta Salad-Candace

Yummy Pasta Salad

1 bag of cheese tortellini pasta
1 box tri colored pasta
1 can olives-sliced
2 cans artichoke hearts
2 large tomatoes diced

Dressing:
½ cup olive oil
½ cup mayo
½ cup lime juice
½ Tbs. onion powder
½ Tbs. garlic salt
1 ½ cups grated parmesan cheese
Mix ½ of cheese into salad and add remaining ½ when ready to serve

Pizza Dough- Laurice Romney

I was taught to make this and told it was Gwen's recipe. So I do not take credit but it's great.
1 1/2 C. Warm Water
2 1/4 teaspoon yeast
3 1/2 C. flour
2 Tbsp. Olive Oil
1 teaspoon sugar

In mixer put warm water and yeast. Let sit for 5 minutes. Then put on mixing paddle and stir in the rest of the ingredients. Next, put on dough hook and let knead for 10 minutes. Spray large bowl with pam and place dough in bowl to rise until doubles in size. Cover the bowl with plastic wrap or a dish cloth. When dough has doubled roll out and place on pizza pan. Then add whatever toppings you like. Bake at 475 for 15-20 minutes.
Note: The oven should be at 475 for about 1 hour before cooking pizza.