Find Recipes Instantly! (Type the Recipe name or any Ingredient) Bacon-Cheese Dip 16 slices bacon, diced, fried and drained 2 8-ounce packages cream cheese, softened and cubed 4 cups shredded cheddar cheese 1 cup half-and-half 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1/2 teaspoon dry mustard 1/2 teaspoon salt dash hot sauce Put all ingredients in the crock pot and cook on low, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread. Cheese Dip in a Bread Bowl 1 loaf round bread 1 cup salsa 1-1/2 cups shredded Cheddar cheese 1 (8 ounce) package cream cheese, softened 1 cup sour cream Preheat oven to 350 degrees F. Cut a circle out of the top of the bread and scoop out the inside. Tear or cut the inside into chunks for dipping. In a mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Spoon the mixture into the bread bowl, place the top back on the bread. Wrap the bread in aluminum foil. Bake for 1-1/2 hours. Serve warm with the reserved bread pieces. Pizza-type Dip 1 pound ground beef 1 26-ounce jar marinara sauce -- or spaghetti sauce 1 teaspoon dried oregano 4 cups shredded Mozzarella cheese -- (16 ounces) 1 loaf Italian bread -- or French bread, cubed or sliced In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in marinara sauce and oregano. Gradually stir in cheese until melted. Pour into a small slow cooker; cover and keep warm on low. Serve with bread. Yield: 8-10 servings Source: "Best of Country Slow Cooker Recipes". Caramel Apple Bars 1 c. brown sugar, packed 1/2 c. butter (1 stick) 1/4 c. shortening 1 3/4 c. flour plus 3 T. flour 1 1/2 c. oatmeal 1/2 tsp. salt 1/2 tsp. baking soda 4 1/2 c. coarsely chopped peeled tart apples (about 3 medium) 14 oz. bag vanilla caramels Preheat oven to 400F. Mix brown sugar, butter and shortening. Stir in flour, oatmeal, salt and baking soda. Remove 2 c. mixture; set aside and reserve. Press remaining mixture in 13x9" baking pan. Mix apples and 3 T. flour, spread over crust mixture. Heat caramels over low heat, stirring occasionally until melted. Pour evenly over apples. Top with reserved 2 c. mixture. Press lightly. Bake 25-30 minutes, or until golden brown and apples are tender. Cut into 2x1 1/2" bars while warm. Refrigerate any remaining bars. Makes about 3 dozen. Caramel Apple Loaf 1 pkg Pillsbury Nut or Cranberry Quick Bread Mix 1 c (= one large) finely chopped, peeled apple 3/4 c water or apple juice ½ tsp cinnamon 1/8 tsp allspice 1 egg GLAZE 1/4 c firmly packed brown sugar 1/4 c whipping cream 1/8 tsp cinnamon Heat oven to 375°. Grease & flour bottom of 8x4 or 9x5 loaf pan. In large bowl, combine all bread ingredients; stir until dry particles are moistened. Pour into loaf pan. Bake for 50 to 60 min. Cool 15 min, THEN remove from pan. In small saucepan, combine all glaze ingredients; bring to a boil over low heat. Boil gently 5 min, stirring constantly. Remove from heat; stir 1 minute. Immediately spoon over cooled loaf. Wrap loosely and store in refrig. Quick -n- Easy Apple Bread 1 pkg. yellow cake mix 3 eggs 1 can apple pie filling Mix ingredients until moistened. Topping: 1 stick margarine 1 c. flour 1/2 c. powdered sugar Blend ingredients with pastry blender. Grease and flour 2 loaf pans. Divide cake mix batter into both pans and sprinkle topping evenly over both batters. Bake at 350 degrees for 45 to 50 minutes. (Note from Dori - this truly is at its BEST when baked, put in the refrig overnight, then served from the refrig the next day!!!) A Loaf of "Apple Hugs" (tag for the gift card) An "Apple Hug" for my teacher, baked with care for you! I'm glad I'm in your class this year and look forward to all we'll do! ~ by Dori 8-8-01 Candied Pumpkin Ice Cream Syrup 1 1/2 cup water 1 cup packed brown sugar 1 large Mexican cinnamon stick or 3 regular cinnamon sticks 1/2 pound pumpkin or acorn squash, peeled and cut into 2-inch cubes 1/4 cup heavy cream (optional) 1 1/2 - 2 pints vanilla ice cream In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve. Iced Pumpkin Cookies 1 cup unsalted butter 1 cup sugar 1 cup cooked, pureed pumpkin (fresh or canned) 1 egg 1 teaspoon pure vanilla extract 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup walnuts, coarsely chopped 1 cup raisins Icing: 2 cups sifted confectioners' sugar 1/4 cup butter, softened 1 teaspoon vanilla 3 tablespoons whipping cream, fresh orange juice or rum Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes or until golden. Cool. Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies. Makes 6 dozen. Cinnamon Raisin Apple Muffin Mix 2 cups whole-wheat pastry flour or unbleached all-purpose 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt ½ cup raisins 1 cup apple juice 1/2 cup apple sauce 2 tablespoons oil Whisk together first 6 ingredients and store in an airtight container. Package raisins separately. Attach these instructions: To prepare, preheat oven to 350 degrees. Mix together 1 cup apple juice, 1/2 cup apple sauce and 2 tablespoons vegetable oil. Add dry ingredients and raisins and stir until just combined. Spoon into lightly oiled muffin tins, and bake for 20 to 25 minutes, or until middle is done. Autumn Harvest Bread 1/2 cup Carrots, diced, cooked and pureed 1/2 cup Canned pumpkin 1/2 cup Unsweetened applesauce 1/4 cup Carrot water (the water from which you cooked the carrots) 1 1/2 cup Whole wheat flour 1 1/2 cup Bread flour 1 1/2 teaspoon Salt 1 1/2 Tablespoon Butter or Margarine 2 Tablespoons Honey 1/4 teaspoon Allspice (ground) 2 teaspoons yeast Place all ingredients in bread pan, press light crust setting, and press start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.