Monday, April 11, 2011

7 Layer Bars (One Pan!)

By Ronica Skarphol Brownson

These were taken from my Mom's KMOT TV Minot ND cookbook from the 70's. There were 3 versions of this recipe in there, and probably a million like it on the web. I figured that must mean they are good. I was right! Some people call these Dolly Madison bars, or 7 Story Bars. I love how easy they are, how great the house smells when they are done, how quick they go together, and of course, how delicious they come out!

1/2 cup (1 stick) butter
1 cup graham cracker crumbs
1 small (7 oz.) bag sweetened coconut
1 cup butterscotch chips
1 cup chocolate chips
1 cup chopped nuts
1 can Eagle brand Sweetened Condensed Milk

Preheat the oven to 350 degrees.

Put the stick of butter in a 9x13 pan and put it in the oven to melt. When melted, swirl it around to coat the bottom and sides. Sprinkle the rest of the ingredients, in the order given, as evenly as possible in the pan. Do not stir. Drizzle the milk evenly over the whole works. Bake for 25-30 minutes. Allow to cool well before cutting. Store in the fridge.

Some tips I read:

If the coconut goes on last (or you save some for the top) it will get all toasty.
You can put half the milk over the crumbs, then the rest over the toppings to make it hold together better. I didn't have any trouble with mine, but it's a variation.
Line the pan with parchment paper or non-stick foil for ease of release.
You can mix the butter and crumbs in a bowl, then pat in for a more firm crust. Again, I had no trouble with mine, so I would skip this step.
Change the chips, nuts, etc. for your own variations. This week mine used peanut butter, milk chocolate and semi-sweet chocolate chips with pecans. Mainly this is because someone stuck the wrong kind of chips in the butterscotch spot on the shelf at Wegman's and I grabbed the wrong bag. But they were delicious so that was fine with me!

Blue Cheese Pecan Dip

by Ronica Skarphol Brownson

1 lb. cream cheese
3-6 T. blue cheese (or more, depending on how much you like blue cheese)
1 cup chopped pecans
1 T. milk (or more as needed)

(Also could use whipped cream cheese.)

Whip cream cheese and milk together until light and fluffy. Add more milk if needed to get the texture you want. 1 T. makes it firm, and it will form a ball nicely, but if you want it creamier, add a bit more milk. Add blue cheese and pecans, and stir a bit to mix. Allow it to sit in the fridge for several hours or overnight to blend flavors. Serve with crackers or your other favorite dippers. Also makes a fantastic burger topper!

Thursday, April 7, 2011

Fast and Easy Tailgate Apps

by Viki Stumbers

Here’s a non-recipe favorite:

Arrange on a large platter:
·         fresh apple wedges
·         pretzels
·         crackers
·         small slices of cheddar cheese
Serve with 1 jar of Herlocher’s Dipping Mustard and 1 container of Caramel Apple dip (found in the produce section).   Set out two spoons (for the dips) and toothpicks.  Just about everything goes with everything else, and prep time is nearly nil.

Ways to stretch/expand the apps (and still just about everything goes with just about everything else):
1.        Need to make it heartier?  Add cubes of ham and cubes or cracker slices of Swiss cheese.
2.       Heartier than that?  Also add chunks of kielbasa or smoked sausage and a small container of horseradish.
3.       Need it to be sweeter?  Add plain store-bought cookies (sturdy/crisp) and a jar of Nutella (chocolate-hazelnut spread—find it near the peanut butter).
4.       Need it to be healthier?  Add natural peanut butter, raisins and celery sticks.
5.       Need to feed a crowd?  Add all items from 1-4 to make a super-platter.
6.       Need it to be faster?  Buy the cheese pre-sliced for crackers (near the shredded cheese section) and the apples pre-cut (in produce aisle)
7.       Need it faster than that (as in, you’re on your way to the tailgate/party/whatever and realized you forgot to get anything)?  Almost all items are available at Sheetz—grab and go!

Wednesday, April 6, 2011

Easy Lasagna

by Jean Ross

1 lb. ground been
1 box lasagna noodles - uncooked
26 oz. spaghetti sauce
8 oz. mozzarella cheese
1 lb. ricotta cheese
4 eggs
1/4 cup Parmesan Cheese

Brown ground beef and add to spaghetti sauce.
Mix mozzarella, ricotta, Parmesan and eggs.
Pour 1/3 of sauce into glass baking dish.
Arrange layer of uncooked lasagna noodles covering area completely.
Cover this with sauce and cheese mixture.
Continue alternating ingredients til all used.
Cover tightly with foil and let stand for 24 hours in cook place.
Next day sprinkle with Parmesan cheese - cover again and bake 75 minutes at 325.
Remove foil the last 15 minutes to brown.
Let stand 15 minutes for ease in cutting.
Serves 8

Becky's Hot Wing Dip

by Jean Ross

Combine:  8 ounces of cream cheese
          6 ounces of hot sauce
          1 jar of Marie's Blue Cheese Salad dressing
               (usually found refrigerated with the dips and other salad dressings)
Stir in:  4 cooked boneless chicken breasts that have been diced or shredded
Heat in oven, crockpot or microwave.

Cinnamon Rolls

by Jean Ross
(this is a variation of Caramel Monkey Bread.)

2 loaves frozen bread dough
1/2 cup margarine
1 cup brown sugar
1 large or 2 small boxes vanilla pudding (not instant)
2 tablespoons milk
Cinnamon to taste

Thaw bread, but not raise (approximately 8 to 9 hours in refrigerator).
Break 1 loaf in chunks in bottom of 13x9 inch cake pan (ungreased).
Melt butter; mix in brown sugar, pudding mix, milk and cinnamon.
Pour over dough. Break second loaf into chunks over top; let rise 2 1/2 to 3 hours.
Bake 25 to 30 minutes at 350.  Let cook 10 minutes and flip out onto a tray.

Sunday, April 3, 2011

Root Beer Cookies

by Gerry Krupa

1 c packed brown sugar   
4 oz margarine   
2 oz (1/2 a stick) butter   
1 egg      
1 t vanilla extract
1/2 t baking soda
1/2 t salt
1 3/4 c flour   
2 t root beer concentrate, such as McCormick's
for the icing:
2 c confectioner's sugar   
1/3 c butter
2 to 4 T water
1 t root beer concentrate
For the cookies: Beat brown sugar. margarine, butter and egg for several minutes until well blended and fluffy. Reduce speed to low and add vanilla,baking soda, salt, the flour in increments and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
Preheat oven to 375. Drop dough by teaspoonfuls spaced about 2 inches apart onto parchment lined cookie sheets. Bake 6 to 8 minutes. The cookies will spread.
For the icing; Combine confectioner's sugar with the butter and mix well. In a measuring cup, combine water and root beer concentrate. Add to sugar-butter mixture and mix well, adding more water as needed to reach desired consistency. Spread on the cooled cookies.