Sriracha Veg-Cheese Balls (HOT)

Veggie-Cheese Balls

2 cups frozen chopped broccoli, thawed, squeezed to drain

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick® mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce (Thai hot sauce)

Dipping Sauce

1/2 cup sour cream

2 teaspoons sriracha sauce (Thai hot sauce)
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.

With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.  Makes 25 Servings

Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine the next 7 ingr. and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.

Ham and Cheese Bake

1 cup shredded cheddar cheese, divided
3/4 cup part skim ricotta cheese
1/3 cup skim milk
1/4 cup low fat sour cream
1/4 cup chopped green onion
2 tbsp grated parmesan cheese
1/2 tsp black pepper
2 medium red skinned potatoes, cooked and diced (about 2 cups)
1 cup small broccoli flowerets, cooked
1 cup diced cooked ham

Preheat oven to 350 F. Spray a 1 1/2 quart casserole with cooking spray; set aside.

In a large bowl, combine 3/4 cup of cheddar, ricotta, milk, sour cream, green onion, parmesan and pepper. Mix well. Add potatoes, broccoli, and ham to the cheese mixture. Stir until thoroughly coated. Spoon potato mixture into prepared casserole and smooth the top. Sprinkle the remaining cheddar over top. Cover the casserole tightly with foil, bake until golden brown and heated through, about 10 minutes.

Pumpkin Cream Cheese Pie

Graham Cracker Crust:
1 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:
8 ounces Canned Pumpkin or Pumpkin Puree
12 ounces packaged Cream Cheese
2 Eggs
2 Egg Yolks
3/4 cups Sugar
1 1/2 tablespoons Flour
3/4 teaspoons grated Lemon Peel
3/4 teaspoons grated Orange Peel
1/2 teaspoon Vanilla Extract

Sour Cream Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract

Melt butter. In a bowl, use a fork to mix together graham cracker crumbs and butter. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.

Pre-heat oven to 350 degrees.

Combine all filling ingredients into a mixing bowl. Mix at medium speed until well blended and smooth. Pour filling mixture into pie crust. Bake 35 - 40 minutes, or until pie is firm.

Sour Cream Topping- Combine ingredients (see above) and mix well.
Spread topping over pie. Bake an additional 10 minutes. Let pie cool. Then, refrigerate overnight.

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Exotic Chicken Salad

Makes 10 Servings



• 1 honeydew melon

• 6 cups cubed, cooked chicken meat

• 2 cups chopped celery

• 2 cups seedless grapes

• 1 (8 ounce) can sliced water chestnuts

• 1/2 cup sour cream

• 1/2 cup plain yogurt

• 1 1/2 teaspoons curry powder

• salt and pepper to taste



DIRECTIONS

Cut melon in half, and remove seeds. Cut into bite-size pieces.

Add chicken, celery, grapes and water chestnuts.

Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad. Season with salt and pepper to taste. Serve.

Ingredient Substitutions

Here is a fantastic list of ingredient substitutions! I have it in a .doc format for you to click on as it is a very long (5 pages) in Word, this way you can open it and print it out to keep handy!

Ingredient Substitutions

Sour Cream Coffee Cake

This is a very rich coffee cake. It is awesome served warm with your morning coffee!

1/2 cup butter

1 cup sugar

Cream together until very light and fluffy. Add 2 eggs and beat well again.

Mix dry ingredients together in separate bowl:

2 cups flour

1 tsp soda

1 tsp baking powder

1/4 tsp salt

Alternate the dry ingredients and 1 pint (2 cups) sour cream into the creamed mixture until well blended.

Place half the batter in a lightly greased 9x13" pan. Sprinkle 1/2 of the cinnamon mixture on top and spoon remaining batter on the filling and spread evenly. Sprinkle the remaining cinnamon mixture on top and pour over all of that 1 stick of melted butter. Bake at 350 degrees for 30 - 40 minutes.

* Cinnamon mixture:

1/2 cup brown sugar

1/2 cup sugar

1 tsp cinnamon

You can add nuts to the top, diced apples (to center filling layer), raisins, chocolate chops, anything you like to add extra flavor!