Poppy Seed Dressing

by MaryLynn Morris

• 1 c mayo
• 1/2 c sugar
• 2 Tbs red wine vinegar
• 1/4 to 1/2 c minced red onion
• 1/3 c oil (do NOT use olive oil)
• 1 Tbs poppy seeds

Mix well and allow sugar to dissolve. Store covered in refrigerator.

Taco Bean Soup

by Melanie Murphy

• 1 lb hamburger
• 1/2 c diced onion
• Cook until the meat is browned and onions are softened.
• 2 cans pinto beans (drained)
• 2 cans kidney beans (drained)
• 2 cans black beans (drained)
• 1 can rotel
• 1 packet of dry ranch dressing
• 2 packets of dry taco seasoning
• 3 c water

Add remaining ingredients to the cooked hamburger & onions in a big pot.
This makes a LOT of food.
We add cheese on top and eat it w/ chips or just as a stew.
I made it w/ just one can of pinto beans and added a can of corn.

Chicken Divan

• 2 lbs of chicken tenders or breasts
• Boil & then shred.
• 5 c raw broccoli
• 26 oz can of cream of chicken (you can add a 10.5 oz can if you like yours really saucy like we do)
• 1 1/2 c Miracle Whip (NOT mayonnaise)
• 1 tsp curry powder
• 2 or 3 boxes of cornbread stuffing
• Make as directed on the package

Spray a deep 10x15 pan. Cover the bottom of the pan w/ the raw broccoli.
Layer the cooked & shredded chicken on top of the broccoli.
Mix together the cream of chicken, Miracle Whip, and curry powder to form a sauce.
Layer that on top of the chicken.
Spread the cornbread stuffing on top of the sauce.
Bake uncovered at 350* for 30-45 minutes.

Creamy Spinach Artichoke Dip

Christine Downing Hughes

• 2 c marinated artichoke hearts (drained & chopped up)
• 1 can jalapenos (about 4 oz can) diced small
• 1 box (10 oz) frozen chopped spinach, dethawed and drained and chopped
• 1 cube (1/2 c) butter melted
• 1 (8 oz) block cream cheese softened
• 2 cups sour cream
• 1 container powdered parmesan cheese (about 1 1/2 cups)
• 3/4 tsp garlic powder

Mix together well. Bake at 350 till bubbly. Or store in refrigerator and bake portion sizes individually at each serving.

Tartar Sauce

• 1/2 c mayonnaise
• 2/3 c Miracle Whip
• 1 – 2 Tbs pulverized onion (we just put it in the blender/bullet)
• 1 – 2 Tbs  pulverized dill pickles (we just put it in the blender/bullet)

Pulverize the onions and pickles.  Stir in mayonnaise & Miracle Whip.

SO GOOD!  We eat this ALL.THE.TIME with fish.

Southern Apple Dumplings

Adapted from inspireddreamer.com

• 2 large apples (I used Granny Smith, tart is better)
• 2 cans Pillsbury Crescent dough
• 3/4 c butter
• 1 c brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• 1 can 7-Up or equivalent (NOT DIET)

1. Preheat the oven to 350 degrees. Grease an 9x13 baking dish.
2. Cut each apple into 8-10 wedges (we just use an apple corer/slicer thing). Slice the apple skin off as well and set aside.
3. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish.
4. Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
5. Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings
6. Bake for 40 to 45 minutes in the preheated oven, or until golden brown.

Fabulous Hot Fudge Peanut Butter Pie

I saw this recipe on Facebook, so I don’t know who gets the credit for the original recipe.
For the pie:

• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• ½ cup sugar

For the topping:

• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

Method
In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
At serving time, carefully spread remaining Cool Whip on top of pie.  Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.