Ingredients

• 1 (8 oz.) block sharp cheddar cheese
• 1 (8 oz.) package cream cheese
• Marinade:
• 1/2 c. olive oil
• 1/3 c. white wine vinegar
• 3 T. chopped fresh parsley
• 3 T. chopped fresh basil
• 3 T. minced green onions
• 3 cloves garlic, minced
• 1 (2 oz.) jar diced pimiento, drained
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Instructions

1. Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
2. Make sure cheeses are well-chilled (you can put them in the freezer for about 10-20 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on ends. Pour marinade over cheese slices. Cover and refrigerate at least eight hours or overnight.
3. To serve, transfer cheese slices, with a large spatula, to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.

Ingredients

• 1/2 cup chopped pecans
• 1 (18.25-oz.) package German chocolate cake mix
• 4 large eggs, divided
• 1/2 cup butter, melted
• 1 (16-oz.) package powdered sugar
• 1 (8-oz.) package cream cheese, softened

Instructions

1. Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.
2. Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.
3. Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.
4. Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 1/2- to 3-inch squares.

Ingredients

• 1 cup Crisco shortening
• 3 cups sugar
• 3 cups cake flour
• 5 whole eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 tablespoon vanilla
• 1 tablespoon water
• Glaze:
• 1 ½ cups powdered sugar
• 4 tablespoons buttermilk
• 1 teaspoon vanilla

Instructions

1. Combine Crisco, sugar, and eggs, adding one at a time and mix well (about a minute) after each one. Add ½ cup of buttermilk, in which the baking soda has been dissolved. Mix well. Add flour and rest of buttermilk, alternating a cup of flour with ¼ cup buttermilk, etc. until all is mixed well. Add vanilla and water. Beat mixture for at least 4 minutes….essential for good texture. Grease and flour a 10-inch tube pan (Angel Food Pan). Bake in preheated oven at 325 degrees for approximately 1 ½ hours. (After 45 minutes, it is advisable to rotate the pan 90 degrees to assure even baking.)
2. Cool cake in the pan for 15 minutes before removing to a cake plate.
3. For Glaze: Mix ingredients well. If too thick, add ½ teaspoon of buttermilk at a time until desired consistency is reached. If too thin, mix in more powdered sugar. This should be about the consistency of honey. Spoon over top of cake while still warm and allow to run down the sides.

Ingredients

• 8 whole pita breads
• 1 cup hummus
• 1 pound chopped steak, grilled
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1/2 cup sliced red onion
• 8 ounce container crumbled feta cheese
• 1 cup Greek or Mediterranean Olive mix, pitted & coarsely chopped
• 1 cup Tzatziki sauce
• olive oil

Instructions

1. On a large baking sheet, arrange pita breads in a single layer and drizzle lightly with olive oil. Broil until lightly browned. Turn and broil until lightly browned on the other side.
2. To assemble: Spread a generous amount of hummus onto each toasted pita. Top with lettuce, meat, tomatoes, onions, feta cheese, and olives. Drizzle each tostado with Tzatziki sauce. Enjoy!

Ingredients

• 3 cloves garlic, peeled & chopped
• 2 cups canned garbanzo beans (chick-peas), drained & liquid reserved
• 1/3 cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 tablespoon sesame seed oil
• ½ t salt, to taste
• 1 T cumin
• ¼ t cayenne pepper

Instructions

1. Put everything in a food processor and begin to process; add chickpea liquid or water until you reach a smooth puree.
2. Serve drizzled with additional olive oil.

Ingredients

• 2 pounds skirt or flank steak
• ¼ cup fresh squeezed lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried mint
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary, crumbled
• 1 ½ teaspoons salt
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ cup olive oil
• 1 red onion, sliced, for garnish
• 2 tomatoes, diced, for garnish
• Tzatziki sauce, for garnish
• 8 slices pita bread, without pockets
• Tzatziki Sauce:
• 1 English cucumber, grated or finely diced
• 4 cloves garlic, minced
• 2 cups Greek yogurt
• 1 cup sour cream
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1 tablespoons fresh dill leaves, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. For the meat: In a blender or food processor, place the lemon juice, garlic, mint, oregano, rosemary, salt, onion powder, black pepper, and olive oil; cover and process until everything is well combined. Pour this marinade over the meat and rub all over; making sure marinade has coated both sides. Cover well with plastic wrap and refrigerate for 3 hours or overnight.
2. Grill beef, covered, over medium-hot heat until meat reaches desired doneness, about 10 minutes per side. Check periodically for desired doneness. Once meat is done, cover loosely with foil and allow meat to rest for 10 minutes before slicing. Slice against the grain and assemble onto warmed pitas. Top with sliced onion, chopped tomatoes and Tzatziki sauce. Serve immediately.

Ingredients

• 8 cups torn romaine lettuce or lettuce blend
• 1 ½ pounds ground beef
• 2 cups grated cheddar cheese
• 1 (15 ounce) can dark red kidney beans, rinsed & drained thoroughly
• 1 cup cherry tomatoes halved
• 1 cup pitted ripe black olives, drained
• 1 bunch green onions, sliced
• 1 (14 ounce) bag Fritos corn chips
• 1 (24 ounce) bottle Catalina salad dressing

Instructions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside and cool slightly while preparing other ingredients.
2. In a very large serving bowl, combine lettuce, grated cheese, beans, tomatoes, olives, and onions. Toss gently to blend.
3. Just before serving, add cooked ground beef and corn chips; toss gently to combine with salad ingredients. Begin drizzling salad dressing over salad mixture and lightly toss salad until the desired amount of dressing is used.

Ingredients

• 10 1/2 ounces Fritos corn chips, lightly crushed
• 1 cup white sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 cup dry roasted peanuts
• 1 ½ cups milk chocolate chips

Instructions

1. Grease a 9x13 baking pan and set aside.
2. In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth. Stir in corn chips and peanuts and gently stir until coated.
3. Pour corn chip mixture into greased baking pan and spread evenly.
4. Place chocolate chips in a microwave safe bowl and microwave for 1 minute; stir and then microwave for 30 seconds more, if necessary to melt.
5. Drizzle melted chocolate over Frito Bars and allow to cool completely. Once cooled, cut into squares and serve.

Ingredients

• 4-6 cups leftover roast beef, diced or shredded
• 3 c leftover beef gravy
• 1 pound sliced cremini or button mushrooms
• 1 cup Madeira wine
• 2 T Worcestershire sauce
• 4 c leftover mashed potatoes
• 1 clove garlic, minced
• 1 tablespoon minced fresh thyme
• 2 egg yolks
• 1 t salt, to taste
• 1/2 t pepper, to taste
• 6 tablespoons butter, divided

Instructions

1. Heat 2 tablespoons butter in a large skillet over medium-high heat; add mushrooms and sauté until golden brown; add garlic and thyme and continue cooking until fragrant. Stir in Madeira wine and Worcestershire sauce and reduce liquid by about half. Add gravy, and heat through; season with salt and pepper, to taste.
2. Place chopped or shredded roast beef into a greased baking dish. Pour mushroom mixture over meat.
3. Beat the egg yolks into cooled or cold mashed potatoes and spoon over the meat mixture. Spread evenly and rake the tines of a fork over the top creating grooves. Melt 2 tablespoons of butter and drizzle over potato topping.
4. Bake at 400 degrees for about 30 minutes, or until mashed potatoes are browned and meat mixture is hot and bubbly.

Ingredients

• 8 cups popped corn (about 2 standard microwaveable bags)
• ¼ cup butter
• ¼ teaspoon salt
• ½ teaspoon vanilla
• ½ cup brown sugar
• 2 tablespoons dark corn syrup
• ¼ teaspoon baking soda

Instructions

1. Pop popcorn according to package directions. Place popped corn into a 4 to 6 quart (large) microwave safe bowl; set aside. In a separate microwave safe measuring cup or bowl, combine brown sugar, butter, syrup and salt. Microwave on high for 1 ½ minutes; stir. Microwave on high again for 1 minute more; stir. Add baking soda and vanilla; stir well (will bubble up). Immediately pour this mixture over popcorn, stirring to coat evenly. Microwave coated popcorn mixture for 1 minute on high; stir. Microwave 1 more minute on high and stir well. Turn out onto waxed paper and allow to cool completely. Break into pieces.
2. *Brenda’s tip: Make in original small batches. Use fresh popped corn, still warm.