Smoked Salmon Dip

8 oz cream cheese, room temp
½ c sour cream
2 T mayo
1 T lemon juice
1 tsp horseradish, drained
½ tsp salt
1/4 tsp fresh black pepper
4 oz smoked salmon

 Use mixer to blend.

Optional additions: chopped green onions, 2 T heavy cream, dash Worcestershire, 3 drops hot pepper sauce.

 Carolyn Greer

Baked Balsamic Chicken

6 boneless, skinless chicken breasts
1/3 c. balsamic vinegar
1 T olive oil
1 T oregano
1 tsp Paula Deen's house seasoning

Preheat oven to 400 degrees.  Place chicken in sprayed casserole dish.  Pour balsamic vinegar onto chicken.  Turn to coat.  Sprinkle on the rest of the ingredients.

Bake for 20 min.  Turn chicken to coat/baste.

Bake for another 20 min. or until juices run clear.

*This chicken is especially delicious with Balsamic Roasted Vegetables.

Balsamic Roasted Vegetables

1 small head broccoli, chopped
1 small head cauliflower, chopped
one yellow squash, halved and cut into 1/3" pieces
one zucchini, halved and cut into 1/3" pieces
3 med. carrots, peeled and chopped into 1/2" pieces
8 oz. whole mushrooms, cleaned and halved or quartered depending on size
one red onion, peeled and quartered
1 tsp. Paula Deen's house seasoning
2-3 T olive oil
2-3 T balsamic vinegar
cooking spray

Preheat oven to 425 degrees.  Add the veggies to a large bowl, sprinkle with seasoning, pour on the oil and vinegar and stir to combine.  Spray a baking sheet.  Place veggies on baking sheet and bake for 25 minutes.

*They are especially delicious with Baked Balsamic Chicken.

Grilled Asparagus

1 lb asparagus
 1-2 Tbsp olive oil
Sea salt

 Preheat your grill for high, direct heat. Prepare the asparagus by breaking or cutting off any tough bottom ends. Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle sea salt over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove from grill and serve.

Apple Butter Stack Cake

Mix: 1 c shortening
2 c sugar
3 eggs
¼ c milk
½ tsp vanilla

 Sift together: 4 c flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt

 Mix all together and chill. Roll to 1/16” on floured board. Cut, using a 9” pie plate. Bake in 10” cast iron skillet 10-12 minutes @ 450 degrees. Spread each layer with dark apple butter.

Faye Tieche

Cappuccino Trifle

Cappuccino Trifle

​ 2-1/2 cups cold milk

​  1/3 cup instant coffee granules

​  2 packages (3.4 ounces each) instant vanilla pudding mix

​  1 carton (16 ounces) frozen whipped topping, thawed, divided

​  2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed

​  1 ounce semisweet chocolate, grated

​  1/4 teaspoon ground cinnamon

​In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping.

​Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. 

Yield: 16-20 servings.

Sweet Potato Casserole

12-15 servings

2 L cans yams, drained
½ - 3/4 c packed brown sugar
3 eggs
1 tsp cinnamon
½ tsp nutmeg
½ c milk
1-2 Tbs vanilla
4-6 Tbs butter, softened
Optional: orange flavoring
Topping*

In mixer, mash up the yams till all lumps are gone, adding more milk if needed. Place in 9x13 pan, sprayed with Pam. Add topping, and bake at 325̊ for 30 minutes.

*Topping:
½ c butter, melted
1 c chopped pecans
8 oz box frosted flakes cereal, coarsely crushed

Mix all together and place on top of yams.