Broccoli salad

Nut topped creamy fruit salad

Cream topped jello fruit salad

Corn salad

Whipped cream fruit

Broccoli and walnuts

DESSERTS

Is there a dessert on this table that you don't want to eat again and again??

Brownies

Powdered sugar cookies

Chocolate frosted brownies

White frosted cakes

Pecan Pie Cobbler by Carol Gates

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
3 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Directions:

1. Heat oven to 425 degrees.  Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.  
2. Remove 1 pie crust from pouch; unroll on work surface.  Roll into 13x9-inch rectangle; trim sides to fit baking dish.  Place crust in dish.
3. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.  Stir in chopped pecans.  Spoon half of filling into pastry-lined dish.
4. Remove second pie crust from pouch; unroll on work surface.  Roll into 13x9-inch rectangle; trim sides to fit baking dish.  Place crust over filling.  Spray crust with cooking spray.
5. Bake 14 to 16 minutes or until browned.  Reduce oven temperature to 350 degrees.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
7. Bake 30 minutes longer or until set.  Cool 20 minutes on cooling rack.  Serve warm cobbler with vanilla ice cream.
8. Makes 12 servings (1 cup)

Crunchy topped rhubarb

Vanilla cream sculpture

Chocolate Cake

Vanilla cream heart

Chocolate Cake

Greek Cookies - Evangelia Johnson

August Mingle Sunday

Another delicious spread, prepared by the best cooks in Orlando!

Carrot Cake by Evangelia Johnson

Cake Ingredients:
2 cups cake flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cups oil
4 eggs
3 cups grated carrots

Directions:

1. Mix together flour, sugar, baking soda, salt and cinnamon
2. Add oil and mix well
3. Add eggs, one at a time, mixing well after each addition
4. Add grated carrot and mix thoroughly
5. Divide batter into 3 8" cake pans, greased and floured (lined with parchment paper)
6. Bake at 350 for 25-30 minutes; set aside to cool completely.

Frosting/Filling Ingredients:
1 8-oz pkg cream cheese, softened at room temperature
1 16-oz pkg confectioner's sugar
1/4 stick butter, melted
1 3.5-oz can Angel Flake coconut (1 1/2 cups)
1 cup pecans or walnuts, chopped

Directions:

1. Mix confectioner's sugar into cream cheese
2. Stir in melted butter and mix well.
3. Add coconut and nuts and stir until combined

Assembly:
Spread 1/3 frosting mixture on the first cake layer; top with second cake layer and another 1/3 of frosting mixture; top with third cake layer and finish off with the remaining frosting.
ALTERNATIVELY - bake as a sheet cake, frost and cut into individual pieces

Mexican Egg Burrito by Dianne Hartle

Chicken Noodles by Sherri Harrington

Ingredients:
1 large whole chicken, or chicken pieces
4-6 cups chicken broth, to cover chicken
4-5 stalks celery, chopped
1 1/2 onions, chopped
1 large bag noodles

Directions:

1. Cook the chicken in the chicken broth along with the celery and onions about 45 minutes, until chicken is done.
2. Set aside chicken to cool, and remove the meat from the bones
3. Bring broth to a boil; add noodles and chicken and cook 10-12 minutes, until noodles are done.

Outrageous Chocolate Cookies by Evangelia Johnson

Are these the most delicious chocolate cookies ever invented? We think so.

Ingredients:
8 oz semisweet chocolate bar, roughly chopped
4 Tblsp butter
2/3 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 11-12 oz pkg semisweet chocolate chunks

Directions:

1. Heat chopped chocolate and butter in a microwave safe bowl in 20 second increments, stirring between each, until almost melted:  do not overheat.
2. In another bowl, whisk together flour, baking powder and salt.
3. In a mixing bowl, beat eggs, brown sugar and vanilla on high speed until light and fluffy.  Reduce speed to low:  beat in melted chocolate-butter mixture.  Mix in flour mixture until just combined.  Stir in chocolate chunks.
4. Drop heaping tablespoons of dough 2-3 inches apart onto parchment lined baking sheet (use teaspoons for smaller cookies). 
5. Bake at 350, rotating pans halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes (9 - 10 minutes for smaller cookies).  Cool on pans for 10 minutes; with a thin metal spatula, transfer to racks to cool completely

Batter consistency: don't worry if the batter seems thin. It should look more like brownie batter than cookie dough.

Cabbage Salad by Sherri Harrington

Ingredients:
1 head purple cabbage, chopped into small bites
1 each of yellow, red and orange bell peppers, coarsely chopped
1 cup broccoli florets, chopped
1 cup chopped carrots
1 cucumber, finely chopped
1 lemon
Bottled raspberry-hazelnut dressing

Directions:

1. Combine chopped cabbage, peppers, broccoli, carrots, and cucumber. 
2. Zest and juice the lemon and stir into vegetables.
3. Mix with dressing to taste

Sausage Pie by Carole O'Fallon

Ingredients:
2 8-oz pkgs. cream cheese, softened at room temperature
2 cups grated cheddar cheese
2 cans crescent dinner rolls
1 lb. bulk sausage

Directions:

1. Brown the sausage, breaking up the pieces; drain the grease
2. Combine the cream cheese, cheddar cheese and sausage
3. Lay out 1 can of crescent rolls in greased 9 x 13 pan
4. Spread sausage-cheese mixture over pastry
5. Lay 2nd can of crescent rolls on top
6. Bake 30 minutes at 350 until golden brown.

Mexican Cheese Dip by Cathy Alphin

Ingredients:
4 8-oz containers jalapeno cream cheese, softened (room temperature)
2 16-oz cans creamed corn
1 c mayonnaise
1 8-oz pkg Kraft Mexican Four Cheese Blend
4 slices thick cut bacon, cooked and crumbled
1 c finely chopped onion
1 tsp garlic powder

Directions:

1. Stir together cream cheeses until blended together
2. Stir in creamed corn and mayonnaise until well blended
3. Add cheese, bacon, onion and garlic powder
4. Serve with crackers or chips

Mingle Sunday - Happy Fourth of July!!!

Our beautifully decorated table, splashed with red, white and blue -- and a special thank-you to each of our wonderfully talented cooks!

There are 13 recipes shared from today. Enjoy!!!

Hawaiian Meatballs and Rice, by Wilson & Maggie Perez

Ingredients:

1 bag Angus Beef Meatballs

1 jar Hawaiian Sweet-and-Sour sauce
1 cup white rice

Directions:

1. Prepare rice as directed
2. Place meatballs in a crock-pot and add Hawaiian sweet and sour sauce - according to desire/taste
3. Heat meatballs and sauce until very hot 
4. Keep meatballs heated in the crock-pot until ready to serve over your favorite white rice. 

Time of prep and cooking: 30 minutes.  Enjoy!

French Toast Casserole, by Susan Tuell

Ingredients:
8 eggs, beaten
2 cups heavy cream or eggnog
1 cup milk
2 Tbsp sugar
1 Tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
pinch of salt
1 1/2 loaves cinnamon raisin bread, torn in pieces (with our without crusts removed; French bread or any type of bread can be used)

Directions:

1. Mix together the liquid ingredients
2. Lay the bread pieces in a greased 9" x 13" casserole
3. Pour the liquid mixture over the bread
4. Bake at 350 for about one hour, until a knife inserted comes out clean.

Spinach Quiche, by Susan Tuell

Ingredients:
8 eggs, beaten
2 cups milk
1 cup Bisquick
2 pkgs frozen chopped spinach, thawed and well drained
4 cups shredded cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper

Directions:

1. Mix together all ingredients
2. Pour into a greased 9" x 13" casserole dish
3. Bake at 350 for 45 - 60 minutes, until set

Cheese Pineapple Casserole, by Margaret Gruszel

Ingredients:
1 can pineapple tidbits, drained (SAVE the liquid)
1 can crushed pineapple, drained (SAVE the liquid)
1/4 cup flour
1/4 cup sugar
1 cup shredded cheddar cheese
1 stack Ritz crackers, crushed
1 stick butter, melted

Directions:

1. Stir flour and sugar into pineapple juice
2. Mix together the pineapple, and place in casserole dish
3. Pour over the juice mixture
4. Top with cheese, then cracker crumbs
5. Pour over the melted butter
6. Bake at 375 for 35-40 minutes

French Toast Casserole, by Jane Randazzo

Ingredients:
One pkg potato rolls, sliced
1 8 oz pkg cream cheese
1/2 cup maple syrup
Cinnamon!

Custard:
9 eggs, beaten
1 1/2 cups milk
1/2 cup maple syrup

Directions:

1. Arrange sliced rolls in the bottom of a greased 9" x 13" baking pan. 
2. Mix together the cream cheese and 1/2 cup maple syrup; spread over bread. 
3. Shake cinnamon over.
4. Mix together custard ingredients (eggs, milk, syrup) and pour over all.
5. Refrigerate overnight.
6. Next day, set casserole out for 30 minutes before baking.
7. Bake at 350 for 45 minutes.

Deviled Eggs, by Ann Richardson

Ann's recipe:
Boil eggs, cut in half
Mash yolks; mix with mayonnaise, salt and pepper
Add some Ranch Dressing for extra flavor!
Stuff mixture back into whites.

Egg Sausage Casserole, by Margaret Gruszel

Ingredients:
8 oz Jimmy Dean sausage
4 eggs
1 1/2 cups milk
1/8 tsp pepper
1/2 tsp salt
4 cups French Bread in 3/4" cubes
8 oz sharp cheddar cheese

Directions:

1. Brown the sausage, and crumble
2. Whisk together eggs and milk
3. Stir in salt, pepper, bread cubes, cheese and browned sausage
4. Place in 8" casserole dish
5. Cover and refrigerate overnight
6. NEXT DAY: set casserole out to "rest" 30 minutes
7. Bake at 350 for 50 minutes

Tell Your Neighbor Cake, by Euba Melhem

Ingredients:
1 box Duncan Hines yellow cake mix
3/4 cup water
4 eggs, beaten
1 box instant coconut cream pudding mix
3/4 cup oil

Icing:
1/3 cup orange juice
1 tsp oil
2 cups powdered sugar

Directions:

1. Mix together cake mix, water, eggs, pudding mix, and oil. 
2. Pour into greased 9" x 13" cake pan
3. Bake at 350 for 40-50 minutes 
4. Prepare topping: stir together orange juice, 1 tsp oil, and powdered sugar
5. Remove cake from oven and pierce through to the bottom with a fork, about one inch apart
6. Pour orange mixture evenly over cake and return to oven for 5 more minutes

Fruitcake Bread, by Jane Randazzo

Jane says that her secret is simply to add maraschino cherries to your favorite banana bread recipe!

Texas Sheetcake, by Euba Melhem

Ingredients:
2 cups sugar
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup shortening
1 stick butter
4 T cocoa powder
1/2 cup buttermilk
2 eggs, beaten
1 tsp vanilla

Icing:
1 stick butter
4 T cocoa powder
6 T milk
1 tsp vanilla
1 box powdered sugar
1 cup chopped pecans

Directions:

1. Sift together the sugar, flour, cinnamon, baking soda and salt; set aside
2. Stir together buttermilk, eggs and vanilla; set aside
3. In a saucepan bring to boil the shortening, butter, water and cocoa
4. Pour hot mixture over flour mixture, stir in buttermilk mixture, and mix well
5. Pour in a large cookie sheet or two 8: x 8: cake pans
6. Bake at 400 for 20 minutes
7. Prepare icing: melt the butter
8. Stir in cocoa powder, vanilla and nuts
9. Add milk and powdered sugar
10. Spread over cake while both are still hot

Rhubarb Pie, by Dickey Garrison

Ingredients:
3 Tblsp tapioca (dry granules)
1 heaping Tblsp flour
1 cup sugar
pinch of salt
2 cups (16 oz) strawberries
2 cups (16 oz) rhubarb
1/4 cup butter, melted

Your favorite double pie crust

Directions:

1. Combine tapioca, flour, sugar and salt. 
2. Mix together with fruit, and let rest for 1 hour to create a fruit sauce.
3. Stir in melted butter.
4. Pour mixture into pie shell, and cover with top crust. Make steam hole(s)
5. Place on baking sheet, to catch drippings!
6. Bake at 350 for 45 minutes, until golden brown.

This recipe is actually from Dickey's sister, Nancy Garrison... 

Pecan Pie, by Red Johnson

Red says his secret is he covers the pie with foil - it makes the pie moist, and keeps the crust from becoming overbrowned.

Root Beer Float Tarts, by Pat Morden

Ingredients:

1 8 oz carton frozen whipped topping, thawed and divided

3/4 cup root beer

1/2 cup milk

1 pkg (1 oz) instant vanilla pudding mix

1 graham cracker crust (pictured are the mini pie crusts)

Maraschino cherries

Directions:

1. Set aside and refrigerate 1/2 cup whipped topping for garnish
2. In a large bowl, whisk together root beer, milk and pudding mix for two minutes.
3. Fold in half of the remaining whipped topping.
4. Spread mixture into crust, spread remaining whipped topping over the pie, and refrigerate 8 hours or overnight
5. Dollop reserved whipped topping over each serving, and top with a cherry

Total prep time: 15 minutes, plus chilling.