Aunt Lu's Reese's Peanut Butter Temptations. Christmas Cookie.

1/2 c. Margarine
1/2 c. Peanut Butter
1/2 c. Sugar
1/2 c. Brown Sugar
1 Egg
1/2 t. Vanilla

1 1/4 c. Flour
3/4 t. Baking Soda
1/2 t. Salt
48 Mini Reese's Peanut Butter Cups

STEPS:

1. Cream 1st 6 ingredients.
2. Stir in dry blended.
3. Roll into 1" balls & place in to mini muffin tins.
4. Bake at 350 degrees for 10-12 minutes.
5. Remove from oven & place Reese's into cups immediately.
6. Cool for 5 minutes; remove onto wire rack.

Mom's Mints. Christmas Classic.

1. Mix 3 oz. softened cream cheese with 2-2 1/2 c. powdered sugar.
2. Add 1/2 t. peppermint flavor.
3. Once mixed, pour onto powdered sugar surface and kneed.
4. Keep adding powdered sugar until NOT sticky.
5. Add desired coloring.
6. Roll into small balls and press (keep on wax paper on a cookie sheet or something).
7. Let dry in open air; then refrigerate.

Taco Dip (Mom/Aunt Lu's).

MIX TOGETHER:

8 oz. cream cheese
8 oz. sour cream
1 pkg. French's taco seasoning

***
TOPPINGS:

shredded lettuce
tomatoes
1 small onion
1 cup shredded cheddar cheese
green pepper (opt.)
sliced olives (opt.)

Then grab a bag of Doritos, and go crazy!

Bacon Creamed Corn, Monica's.

1. Cut small and fry 4 slices of bacon.  
2. Dump most of the grease but not all.  Add one minced Garlic clove and a bag of frozen corn.  Stir until corn is heated through (about 5 minutes.)  
3. Add 2 T Sour Cream and stir in. 
4. Add salt and pepper to taste.  
5. take off heat and add chunks of an avocado and sprinkle with fetta.  
6. Top with a dash of lime juice and you have amazingness!
   

ASIAN BROCCOLI SLAW, Ramen-Style

ASIAN BROCCOLI SLAW

Ingredients
1 package of broccoli slaw (12 oz. package, approx..)
3 bunches of green onions (chopped)
2 Ramon Oriental Soup packages, uncooked noodles smashed (set aside packets)
1 cup sliced almonds
½ cup of sunflower seeds

Dressing
1/3 cup of raspberry vinegar 
½ cup sugar
½ cup vegetable oil
2 Ramon noodle Oriental season packets 

Mix all ingredients; mix dressing separate, and combine and stir well!  If making ahead, save noodles until right before you serve for crunch factor!  

--Parishioner, Christ the King

Celeste's Stromboli.

1. Thaw frozen bread dough (or pizza), and let rise in sunny place for at least an hour.
2. Spread out dough on a greased pan.  *I usually use a cookie baking sheet, and put a layer of tin foil on (for easy cleaning).  Coat with cooking spray.
3.  Do 3 layers of the following through the center of the spread-out dough:
1. Brush with Olive Oil & Garlic: 3 Tbsp. olive oil with 5 cloves of minced garlic heated in (do this on the stove top--a few minutes on medium low--in advance).
2. Mozzarella.  *I tend to do the middle layer with Provolone to add another flavor.
3. Salami.  *I just get this thin sliced form the deli.
4. With a pizza cutter cut 1-inch strips along the long sides of the open dough.  Fold the dough (top and bottom first; then alternating the side, 1-inch strips, to create the braided effect).
5. Coat the entire loaf with egg white.  Brush it so that it is all covered, but do not feel the need to use all of the egg white in the process.
6. Sprinkle with the following:
1. lots of Oregano
2. Garlic Salt
3. Basil
4. a little Pepper.
7. Cook at 350-375 degrees for 30-40 minutes.  *A family recipe...I usually go in the middle with 360 degrees for 35 minutes, and watch and add as needed. 
8. **Once out, I usually press the warm loaf down with a large flat surface (like a big cutting board) to make it more flat, and easier to eat!

Sausage & Veggie Soup. *A recipe from Rita's home-coming meal deliveries...

* So I'll let you know the proportions I used to make a big batch yesterday.  I did this without amounts myself, but this combo was just like the one brought to us!  Delicious!

6 cups chicken stock (I did this with a water/bouillon-cube mix)
3/4 - 1 # browned sweet Italian sausage (stripped from the casings, browned, drained)
diced tomatoes (I used a drained, 28 oz. can)
Sauteed: 3-4 carrots, diced; 1/4 cup onion (I used purple onion); tsp. minced garlic (4 mins is good)
small can of olives
1/2 head of cauliflower; skim off the little "trees" and toss them in
a good shake (say 2 teaspoons) of both Oregano and Basil

1. Combine all of that and cook on low simmer for about 20 mins.
2. Add 1 diced zucchini, and cook 5 more minutes.

*Very good--even better on day #2!

Angie's Mexican Lasagna

I had 2 hot pots on the oven as layers I used:

1. Heated and Mixed: Drained Black Beans, Diced Canned Green Chiles, and Jalapenos
2. Heated &  Mixed: Taco Beef and Zucchini (it was in my freezer and I wanted to get rid of it, so I mixed it with my meet to hide the veggie from Jay)

Layers Included

1. Hard Shell Tacos Broke in half to cover the bottom (corn tortillas would work as well)
2. Bean mixture
3. Meat
4. Cheese (I used Pepper Jack and Cheddar)
5. Hard Shell
6. Bean
7. Meat
8. Cheese

Because Items are hot, I just put in the oven and broiled until cheese on top melted. 

You could easily came and watch carefully or freeze and bake later. 

--Angie Heiberger

SICHUAN ORANGE CHICKEN

3 T hoisin sauce
2 t grated orange zest and 3/4 c orange juice (store bought or squeezed from said oranges)
1.5 lb chicken breast
salt and pepper
3 T veg oil
Assorted stir fry veggies  - about 2-3 cups (we use snow peas, cut baby corn and red bell peppers)
handful cashews (optional)
3 garlic cloves minced
2 t fresh ginger grated (do not use powdered)
2 scallions sliced thin

1.    Whisk hoisin sauce, orange zest and OJ together and set aside (grating the oranges takes a little time so I usually do this during naptime so I have when I start cooking.)
2.    Cut chicken in very thin strips and season with salt and pepper.
3.    Heat 1 T oil on medium high in skillet.  Cook chicken until it is no longer pink (may need to do 2 batches).  Transfer chicken to plate when you are finished.
4.    Add 1 T oil and veggies to pan and cook over medium heat until just softened, about 3 minutes.
5.  Add ginger and garlic to center of skillet, stir through about 30 seconds.  Add your sauce and cashews if using and simmer mixture until sauce is thicker, about 3-5 minutes.
6.  Add chicken and scallions and stir into sauce.  Taste, season and serve over rice.

This goes pretty quick once you start.  If I spend 20 minutes during naptime prepping the sauce and veggies its a super easy dinner.  For those less time-challenged, it takes about 45 minutes start to finish.

--Monica Simpson