Bacon Ranch Cheese Ball

Bacon-Ranch Cheese Ball                     From: Amy Bailey

2 8 oz packages cream cheese

½ c. crumbled bacon

6 oz. shredded sharp cheddar cheese

1 envelope Hidden Valley Ranch dressing mix (original flavor)

Coarsely chopped pecans

1. Let cheeses come to room temperature. In a lg bowl, mix the cheeses.

2. Gradually mix in dressing mix. Add bacon; mix thoroughly.

3. (At this point you can refrigerate for 30 minutes to firm up before rolling into a ball.)

4. Roll the mixture into one large ball, or two smaller balls. Roll in the chopped pecans.

5. Serve with a cracker assortment.

Slow Cooker Italian Beef

Slow Cooker Italian Beef   

Very flavorful, tender beef                   

3 c. water                      1 tsp. dried parsley

1 tsp. salt                       1 tsp. garlic powder

½ tsp pepper                  1 bay leaf

1 tsp. dried oregano         1 (.7 oz) package dry Italian style salad dressing

1 tsp dried basil              1 5lb. rump roast

1 tsp onion salt

Comine water with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a sauce pan. Stir well and bring to a boil.

Place roast in slow cooker. Pour salad dressing mixture over the meat.

Cover, and cook on high for 6-8 hrs or until meat is fork tender. Remove

meat from cooker and shred. Put meat back in cooker with juices and cook f

or another hour.

Serve on sandwiches with provolone cheese.

Lo Mein

Lo Mein

1 lb boneless chicken                  2 carrots, julienned         

6 Tbsp soy sauce, divided           2 zucchini, sliced

3 Tbsp cornstarch                       1 onion, sliced

8 oz linguini or spaghetti               2 Tbsp fish (or oyster) sauce

4 oz mushrooms, sliced               sesame oil (a few tablespoons)

1. Slice chicken thinly and toss with 3 Tbsp soy sauce, 3 Tbsp cornstarch. Set

aside to marinade.

2. Boil linguini. Drain and rinse with cool water. Set Aside. Make 3-2-1 sauce

with 3 Tbsp soy sauce, 2 Tbsp fish (or oyster) sauce, and 1 Tbsp sesame oil.

Stir to mix.

3. Heat wok over high heat until almost smoking. Add in sesame oil, tilting to

coat sides. Cook chicken 1-3 minutes. Remove and set aside.

4. Add a little more oil, then cook carrots and onions about 2 mins. Add in

additional vegetables.

5. Add in chicken and cooked noodles. Stir and toss for 1 min.

6. Make a well in the middle of the food by pushing everything out to the

edges. Add 3-2-1 sauce. Toss to coat all ingredients.

Conference Popcorn

Conference Popcorn    From: Amy Bailey

1 bag Chester’s Puffcorn (found in chip aisle)

1 ¼ c. sugar

2 squares butter

¼ c. water

Bring to bill on the stove and cook to hardball stage. Approximately

3 minutes. Put corn pops in large paper bag. Pour syrup over the corn pops and shake.

Pour out onto a jelly roll pan to cool. 

Creamy Cilantro-Avocado Dressing

Creamy Cilantro-Avocado Dressing

½ ripe avocado

¾ c. packed fresh cilantro

1/ c. nonfat plain yogurt

1 clove garlic

1 tbsp lime juice

½ tsp salt

Place all ingredients in a blender. Blend until smooth.