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Recipes
Slow Cooker Reuben Dip
By Thedorf
Put into slow cooker and cook for 45 min on high or on low until cheese melted
- 1 16 oz jar saurkraut, drained
- 1 8 oz pkg cream cheese
- 2 cups shredded swiss cheese (or motza works too)
- 2 cups shredded corned beef
- 1/4 cup thousand island dressing
Chevap
By Thedorf
Mix together and shape into small sausages
- 2 1/2 lbs ground beef
- 2 1/2 lbs ground pork
- 2 Tbs Salt
- 1/2 Tbs Black Pepper
- 1/2 Tbs Sugar
- 1/2 tsp Baking Soda
- 1 Package Fant
Snow Covered Almond Crescents
By Thedorf
Heat oven to 325 degrees. Beat marg/butter, sugar & almond extract until well blended
- 1 cup (2 sticks) margarine or butter softened
- 3/4 cup powdered sugar
- 1/2 tsp almond extract or 2 tsp vanilla
- 1 3/4 cup flour
- 1/4 tsp salt (opt)
- 1 cup Quaker oats (quick or old fashioned, uncooked)
- 1/2 cup finely chopped almonds
- Powdered sugar
Corn & Cheese Dip
By Thedorf
from Linda Getzinger
- 1 can Mexicorn
- 1 red pepper diced
- 2 tbl mayo
- 2-3 green onions chopped
- 2 cups shredded cheese
Roasted Potato & Green Bean Salad
By Thedorf
Preheat oven to 425 degrees
- Vinaigrette:
- 6 med. red potatoes cut into 1" pieces
- 1 large red onion chopped
- 1/4 lb fresh green beans, trimmed & halved
- 2 tbl olive oil
- 8 bacon strips cooked & crumbled
- 2 tbl cider vinegar
- 1 tbl minced fresh thyme or 1 tsp dried thyme
- 1 tbl lemon juice
- 1 tbl Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
Baked Apple Pie Cheesecake
By Thedorf
Cook apples, 1/4 cup sugar and 1/2 tsp
- 3 Granny Smith apples (about 1 lb.), peeled, sliced
- 1-1/4 cups sugar, divided
- 1-1/2 tsp. ground cinnamon, divided
- 1-1/4 cups graham cracker crumbs
- 1/4 cup old-fashioned or quick-cooking oats
- 2 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 tsp. vanilla
- 4 eggs
Buffalo Chicken Pasta Salad
By Thedorf
Whisk together hot sauce, oil, lemon juice, garlic & onion powder and celery salt in small bowl
- 8 oz small cooked pasta such as penne
- 1/2 c. Franks Hot Sauce
- 1/2 c. olive oil
- 1 tbl lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp celery salt
- 2 c. cooked chicken
- 1 1/2 c. crumbled blue cheese
- 1 c. carrots chopped
- 1 c. celery chopped
- 1/2 c. red onion (optional)
Slow-Cooker Cheesy Potato Soup
By Thedorf
Your slow cooker makes easy work of this hot and hearty Cheesy Potato Soup
- Reynolds™ Slow Cooker Liners
- 1 (32-ounce) bag frozen southern-style diced hash brown potatoes, thawed
- 1/2 cup frozen chopped onion (from 12-ounce bag), thawed
- 1/2 cup celery, diced
- 1 (32-ounce) carton Progresso™ chicken broth
- 1 cup water
- 3 tablespoons Gold Medal™ all-purpose flour
- 1 cup milk
- 1 (8-ounce) bag American-Cheddar cheese blend, shredded (2 cups)
- 1/4 cup real bacon pieces (from 2.8-ounce package)
- 1/4 cup green onions, sliced
Monkey Bread or Pull Apart Bread
By Thedorf
Combine all ingredients except biscuits and heat until butter is melted
- 2 (7.5 oz) cans Pillsbury Butter milk biscuits
- 3/4 cup brown sugar
- 1/2 cup chopped nuts
- 1/2 cup butter/margarine
- 2 tbsp water
Cheesy Potatoes
By Thedorf
Bake at 350 degrees for 45 minutes
- 1 Pkg tater tots
- 8 oz shredded cheese
- 1 can cream of chicken soup
- 1 16 oz sour cream
- chopped onions to your liking