Chicken Tetrazinni

4 T Butter

4 T Flour

2 c. cooked chicken - shredded

1/2 c. Parmesan cheese

2 c. Chicken Bouillon (2 c. water, 3 bouillon cubes)

1 c. milk

1/2 lb. Spaghetti, broken into pieces and cooked according to package

Melt butter in sauce pan. Add flour and whisk until smooth. Cook 3 minutes. Add bouillon and milk. Cook until bubbling. Add chicken. Spray 9X13 pan. Layer 1/2 noodles, sauce, Parmesan cheese. Repeat layers. Cover with foil and bake at 350 for 30 minutes. Uncover last 5-10 minutes.

Stefani Hooper

Cornbread

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 T. baking powder

1/2 t. salt

1/3 cup oil

3 T. melted butter

2 eggs, beaten

1 1/2 cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed - batter will be runny. Bake in a greased 8" square pan for 35 minutes.

Stefani Hooper

Cheese Dip

2 8 oz. cream cheese

1 Jar Roka Blue (you can't buy this anymore - may substitute with a handful of blue cheese crumbles, or just omit)

1 Jar Old English

1 cup grated cheddar cheese

2 T. chopped green onions

Soften cream cheese. Mix all ingredients in bowl with a hand mixer. Can be served as a dip in a bowl.

For a cheese ball, line a small mixing bowl with plastic wrap. Pour in cheese dip and chill in refrigerator until firm. Work into a ball, and roll into chopped pecans.

Stefani Hooper (Sherry Crosbie's recipe)

Twice Baked Potatoes

5 medium sized baking potatoes

1 cup sour cream

1/2 cup milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 cup cheese

Green onions & bacon bits- optional

Bake potatoes 350 degrees for 60-90 minutes. Remove from foil and let cool 10 minutes. Cut in half and scoop insides out into a bowl. Add the rest of the ingredients and 1/2 the cheese, mash and then mix with a hand mixer. Refill potato skins and sprinkle the remainder of the cheese on top. Bake at 350 for 15 minutes or until cheese is melted.

Stefani Hooper

Pumpkin Chocolate Chip Cookies

1 c. shortening
2 c. sugar
2 egg
2 c. or 15 oz. can pumpkin
2 t. soda
1 t. cloves
1 t. cinnamon

1 t. nutmeg

1 t. salt

1/2 t. baking powder

4 c. flour

2 c. chocolate chips

Dissolve baking soda in pumpkin. Cream shortening; add sugar & egg. Combine dry ingredients. Add flour mixture alternately with pumpkin to sugar, egg & shortening. Add chocolate chips.

Drop by spoonfuls onto a lightly greased cookie sheet.

350 degrees for 13-15 minutes.

Chocolate Chip Cheesecake Bars

1 tube (18 ounces) refrigerated chocolate chip cookie dough*
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 12-16 servings. * Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.

Stefani Hooper

Naomi's Revel Bars

1 cup (2 sticks) plus 2 tablespoons butter or margarine, softened, divided
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups uncooked quick or old-fashioned oats
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk

Preheat oven to 325 degrees F. Lightly grease 13 x 9-inch baking pan. Beat 1 cup butter and sugar in large bowl with electric mixer until blended. Add eggs; beat until light. Blend in vanilla.

Combine flour and baking soda in medium bowl; stir into butter mixture. Stir in oats. Spread 3/4 of oat mixture evenly in prepared pan. Combine chocolate chips, milk and remaining 2 tablespoons butter in heavy small saucepan. Stir over low heat until chocolate is melted. Pour chocolate mixture evenly over oat mixture in pan. Dot with remaining oat mixture.

Bake 20 to 25 minutes or until edges are browned and center feels firm. Cool on wire rack. Cut into bars.

Makes about 36 bars

Karren Mitchell