White Chocolate Reindeer Chow Mix

A delicious sweet and salty treat for the holidays. You can substitute white candy melts for the white chocolate and shortening.

INGREDIENTS:
 3 cups Rice Chex cereal
 3 cups Cheerios cereal
 3 cups peanuts
 3 cups pretzel pieces or sticks
 3 cups red & green M&Ms
 20 ounceswhite chocolate
 3½ tablespoons solid vegetable shortening

DIRECTIONS:
Line a large baking sheet with parchment paper or wax paper; set aside.
In a very large bowl, mix together the Rice Chex, Cheerios, peanuts, pretzels and M&Ms.
In a medium bowl, melt the white chocolate and shortening in the microwave on 50% power, stirring every 30 seconds, until completely melted.
Pour the melted chocolate over the dry ingredients and quickly toss together until everything is pretty evenly coated in the white chocolate. Spread the mixture out on the prepared pan and refrigerate until it's set, about 20 minutes. Break up any chunks and store in tins or airtight containers in the refrigerator for up to 4 weeks.

Maple Syrup Sweet Potato Casserole

Ingredients

2 3/4 pounds of sweet potatoes

1/4 cup half and half

3 tbsps butter, melted

3 tbsps maple syrup

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp vanilla extract

1/4 tsp ground cinnamon

1/8 tsp ground allspice

1 large egg, lightly beaten

cooking spray

1/2 cup of mini marshmallows

2 tbsps chopped pecans

Directions:

Pre-heat oven to 400 degrees.  Pierce potatoes several times and place on a foil-lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly.  Peel and then mash in a large bowl.  Reduce oven temp to 350 degrees.  Stir half-and-half and the next 8 ingredients (through egg) then add to mashed sweet potatoes.  Spoon mixture into a baking dish that has been sprayed with cooking spray.  Bake at 350 for 15 minutes.  Then sprinkle the top with mini-marshmallows and chopped pecans and bake 12 more minutes until marshmallows are slightly melted.  Serve immediately.

***YOU MAY MAKE THIS DISH UP TO 2 DAYS IN ADVANCE AND MIX SWEET POTATOES WITH OTHER INGREDIENTS AND WAIT TO TOP WITH MARSHMALLOWS AND PECANS UNTIL COOKING TIME.

Edith's Pepper Jelly Psycho Dip

Ingredients:

1 cup Mayonaise
1 cup of pecan pieces, ground
1/4 cup of green onions, chopped
8 oz sharp cheddar cheese, grated
1 jar of Tabasco pepper jelly OR Braswell Pepper Jelly

Directions:

Mix first 4 ingredients in bowl.  Spread in serving dish - quiche dish, pie plate, etc.  Spread a jar of pepper jelly on top of mixture.  Serve with Fritoes.

Frozen Strawberry Lemonade Ice Cream Pie

INGREDIENTS
2 graham cracker store bought crusts 9 inches
1 quart Breyers strawberry ice cream
8 oz pink lemonade concentrate , defrosted
2 cups whipped topping or freshly whipped cream
Additional whipped cream , to decorate
Fresh strawberries , to decorate

INSTRUCTIONS
Preheat the oven to 350 F, and spray a pie pan with nonstick cooking spray.
Bake at pie crusts accordking to directions on package. Cool completely before filling.
Take the ice cream out of the freezer, and let it sit on the counter for 15-20 minutes, until softened. It should be soft and easy to stir, but not completely melted and liquid.  Combine the softened ice cream, defrosted pink lemonade concentrate, and whipped topping in a large bowl. Stir until everything is well-mixed and no lumps of ice cream remain.
Pour the ice cream mixture into the pie crusts, and smooth it into an even layer. Freeze for at least 2 hours, until firm.  Before serving, top the pie with whipped cream rosettes and slices of fresh strawberries. Let the pie sit at room temperature for 10-15 minutes before serving.  Keep leftovers in the freezer.

Carol's Hot Fruit Compote

Ingredients

1 jar of maraschino cherries (Drain)

#2 can of apricots

1 medium can pineapple chunks

1 can of pears (quartered)

1 can of peaches (quartered)

1 cup of slivered almonds

3/4 cup of brown sugar

2-3 Tablespoons of corn starch

1 1/4 teaspoons of curry powder

1/4 cup of butter

1/8 teaspoon of salt

1 cup of fruit juice (mostly apricot)

Directions

For sauce, combine sugar, corn starch, curry powder, butter, salt, and fruit juice.  Add fruit and top with slivered almonds.  Bake at 325 degrees until it bubbles. 

Poppyseed Chicken Casserole

Ingredients

• 1 pound cooked chicken, diced (about 2-3 cups)*
• 1 (8 ounce) container sour cream
• 1 (10.75 ounce) can cream of chicken soup
• ½ shredded parmesan cheese
• 2 teaspoons poppy seeds
• 1 sleeve Ritz crackers, about 1 cup crushed 
• ½ cup butter melted

Instructions

1. Preheat oven to 350 degrees. In a large bowl, add cooked chicken, sour cream, cream of chicken soup, shredded parmesan cheese, and poppyseeds. Mix until incorporated. Spread along the bottom of a 2 quart casserole or 9x9 inch pan.
2. Crush ritz cracker and add melted butter and toss to coat in the butter. Sprinkle on top of the chicken mixture. Bake for 25-30 minutes or until bubbly.

Serves: 6

Cocktail Hot Dogs

1 lb. bacon cut into 3 sections
3 Ibs. cocktail wieners (Little Smokies)
1 box light brown sugar
Toothpicks

Wrap each cocktail wiener with a section of bacon and secure with a toothpick. Place wrapped  wieners in a plastic container. Sprinkle brown sugar over wrapped wieners and seal container. Refrigerate overnight, shaking the container several times during this time to ensure an even coating of the brown sugar. Preheat oven to 375. Spread wrapped and sugared wieners on baking sheet and bake for 20 minutes.

Deniese Swindoll
Bettye Wooten

Sticky, but oh so good. Great for parties.

Emma McMaster - from County Office lunch 02/28/19

Garlic Cheese Roll Substitute

From the Kitchen of Deep South Dish
1-1/2 pounds sharp cheddar cheese, grated
1/2 pound of Velveeta
3 ounces cream cheese, softened to room temperature
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder, or to taste
Drop of Liquid Smoke, or to taste

Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well
combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Roll

Cheese Grits

1 cup grits
3 1/2 to 4 cups water
1 teaspoon salt
1 cheese garlic roll
1 cup grated cheese
2 eggs
milk
1/2 cup butter

Bring water to boil, add salt and grits. Cook til soupy. Remove from heat, add butter & cheese roll. Beat 2 eggs in 1 cup measurer. Add enough milk to eggs to make 1 cup. add to grits. bake 325 degrees 1 hr.

Emma McMaster - from County Office lunch 02/28/19

Goes with Garlic Cheese Roll Substitute

Sausage Quiche

6 or 8 slices bread
1 lb. bulk sausage, cooked bacon, cubed ham (John Morrell)
1 1/2 C. longhorn cheese grated / I use sharp cheddar
2 C. half & half
6 eggs beaten - used 8 eggs
1 tsp. salt

Spray a 9 x 13 dish with non-stick oil. Cut crust off bread and place in bottom of dish (cover bottom). Spread cooked sausage over bread, then spread cheese. Beat eggs and add to cream and salt. Pour
over cheese. Cover and place in refrigerator over night.

Take from refrigerator 15 minutes before baking. Cook uncovered at 350 degrees for 45 minutes or until set.

(Will keep in refrigerator for a week covered. Just stick a slice in the microwave each morning.).

Emma McMaster - from County Office lunch 02/28/19

Tomato Merigold Casserole

Ingredients

1 14oz. can of DelMonte Stewed Tomatoes Italian Recipe (DRAIN) or 4 fresh chopped with peeling
1/4 Tablespoon Parmesan Cheese
2 Tablespoons Fine bread crumbs
2 Tablespoons Parsley
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons Butter
1/4 cup of Chopped Onion
Pinch of Sugar

Directions

Drain the stewed tomatoes.  Saute the following in butter: tomatoes and onions until onions are tender.  Add the remaining ingredients, stirring well.  Pour into a casserole dish and cook at 350 until bubbly.  Serves 3 to 4 people.

Mexican Cornbread

2 pkg Jiffy Corn Muffin Mix
3 eggs
3/4 cup buttermilk
1/2 cup sour cream
1 small can green chilies
1/4 cup melted butter

Combine all ingredients well.
Pour into lightly greased 9x13 pan
Bake 25 minutes @ 400 degrees

Potato Soup (Slow Cooker)

YIELD: 8-10 SERVINGS

SLOW COOKER POTATO SOUP

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!

TOTAL TIME: 4 HOURS 20 MINS

PREP TIME: 10 MINS

COOK TIME: 4 HOURS 10 MINS

INGREDIENTS:

• 6 slices cooked bacon*, diced
• 3-4 cups good-quality chicken or vegetable stock
• 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
• 1 medium white or yellow onion, peeled and diced
• 4 tablespoons bacon grease* (or butter)
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon Kosher salt, or more to taste
• 1/2 teaspoon freshly-cracked black pepper
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

DIRECTIONS:

1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.  Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.  Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.  If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.  If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.  Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings.  Or transfer to a sealed container and refrigerate for up to 3 days.  (This recipe will not freeze well.)

*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon.  If frying or microwaving, I recommend dicing the bacon before cooking it.  And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup.  But Russet potatoes or red potatoes would also work just fine in this recipe.

***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

DIFFICULTY: EASYCATEGORY: SLOW COOKER INGREDIENTS: BACON, BUTTER, GREEK YOGURT, ONION, POTATOES, SLOW COOKER, SOUP