Colony Newsletter Recipes

Ingredients: Mashed potatoes - leftover or powder-prepared mix 1 egg Shredded cheddar cheese Instructions: Preheat oven to 375 degrees.   Grease or spray muffin tins with cooking spray. Mix mashed potatoes with egg and a handful of cheese.  Use an ice cream scoop to fill the muffin cups. Bake for 30 minutes. Remove from the oven, sprinkle more cheese on top of the muffins, and heat for about 3 minutes longer.  Serve immediately.

 Ingredients: Ritz Crackers Oval/hamberger dill pickles Cheddar or Colby Jack cheese Instructions: Preheat oven to 350 degrees. Place the dill pickles on paper towels to remove some moisture.  Turn over and repeat. Place as many crackers as you want to make on an ungreased cookie sheet. Top each cracker with a dill pickle. Cut cheese into 1 1/2" to 2" squares and place one piece on each pickle. Bake for 7 minutes, until the cheese melts. Serve immediately.

Ingredients: 4 oz Blue Cheese, crumbled 8 oz cream cheese, softened 12 oz sharp cheddar cheese, grated 1 T. Worcestershire sauce 1/2 t. garlic salt 1/2 t. garlic powder 1/2 to 1 cup chopped pecans or walnuts 1.2 c. dried or fresh chopped parsley Instructions: Make sure all cheeses are at room temperature.  Mix with an electric mixer. Add Worcestershire sauce, garlic salt, and garlic powder; mix well. Refrigerate for 1-2 hours.  Place mixture on plastic wrap and shape into a ball. Mix chopped nuts with parsley.  Roll cheese ball into the nut mixture to coat thoroughly. Wrap cheese ball in plastic wrap again. Refrigerate for 1-2 hours. Serve with crackers or veggies.

Ingredients: 40 saltine crackers 1 c. butter 1 c. brown sugar 1 12-ounce pkg. chocolate chips chopped nuts (optional) Instructions: Preheat oven to 400 degrees.  Cover a cookie sheet with foil.  Place the 40 crackers on the foil. In a small pan, melt the butter and brown sugar.  Bring to a full boil and cook for three minutes, stirring constantly.  Remove from heat and pour over crackers.  Bake for five minutes. Sprinkle chocolate chips on top of hot crackers.  Leave until melted, then spread the chocolate.  Sprinkle with nuts, if used. Refrigerate for at least four hours. Break into pieces. Store in an airtight container in the refrigerator.

 Ingredients: 2 cans of creamed corn 2 cans whole kernel corn (undrained) 2 cups Velvetta cheese, cut into cubes 1 stick butter (1/2 cup), cut up 2 c. uncooked pasta, small/m,edium size like elbow m, macaroni, or shells Instructions: Spray the crock pot bottom and sides. Place all ingredients into the crock pot; mix well. Cook on high for 2 hours. Serve immediately. This can be a side or main dish during Summer or Winter.

 Ingredients: 4 c. chopped rhubarb 1 1/2 c. sugar 1/4 t. salt 2 T. lemon juice 1/2 t. almond extract (optional) 2 c. all-purpose flour 2 T. sugar 1/4 t. salt 1T. baking powder 1/4 c. vegetable shortening or lard 1/4 c. butter 1/2 c. whole milk 1 egg Instructions: In a bowl, combine the first 5 ingredients.  Stir and set aside. In another bowl, combine the flour, sugar, salt, and baking powder.  Stir.   Add shortening and butter to the 2nd bowl, then cut together with a pastry cutter. Beat egg and milk together; pour into flour mixture and stir with a fork until just combined. Pour rhubarb mix into a buttered baking dish Top with pinches of the dough, creating a cobbled texture.   Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.