Cucumber Tea Sandwiches

SERVES: 8
PREP: 30 minutes

INGREDIENTS:
8 oz tub of cream cheese spread
16 slices of wheat, rye, or white bread
2 cucumbers, skinned and sliced very thinly

FLAVOR OPTIONS:
-use chive and onion cream cheese, or
-finely chop 1/4 cup fresh mint and mix with plain cream cheese, or
-finely chop 1/4 cup fresh dill and mix with plain cream cheese (this is my personal favorite)

DIRECTIONS:
Spread a thin layer of the cream cheese mixture of your choice on each slice of bread. Evenly distribute cucumber slices (1-2 thick) on 8 slices of bread. Use the other 8 slices of bread to complete the sandwiches, then slice off the crusts and cut each sandwich diagonally. Keep sandwiches chilled, but dry, and serve within 4-6 hours.

Chicken and Dumplings

PREP: 1 hour, with pressure cooker
SERVES: 8

INGREDIENTS:
1 whole frying chicken
3 stalks celery, sliced
4 carrots, sliced
1/2 medium onion, chopped
2 cans cream of chicken soup
1/2 tsp parsley
1/2 tsp thyme
1 clove garlic
salt and pepper to taste
1/2 tsp Tabasco or Cholula sauce, optional
1/2 cup peas, optional
3 1/4 cups Bisquick mix
1 cup milk

DIRECTIONS:
Pressure cook the chicken with salt and pepper and enough water to cover 2/3 of the chicken for 30 minutes (time starts after pressure valve starts wobbling). Or, if not using pressure cooker, simmer partly covered for 2 hours. Cool and debone, reserving the broth and chicken and discarding everything else. Cut larger pieces of chicken into bite-sized pieces.

For the dumplings, mix Bisquick and milk to make a dry dough. Bring broth back to a slow boil and add in small spoonfuls of the dough. Allow to simmer for 5 minutes, then add chicken and all other ingredients and simmer, covered, for 10 more minutes. Add more water/broth, or simmer uncovered on low to allow to thicken, depending on desired consistency.

Katrina's Rhodes Sticky Buns

PREP: 10 minutes (the night before)
COOK: 30 minutes
SERVES: 8-10 main dish servings

Original INGREDIENTS:
1 bag frozen Rhodes rolls (use only 20)
1 small box vanilla (NOT INSTANT) pudding
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans

Original DIRECTIONS:
Place rolls in a bundt pan. Melt butter and drizzle over rolls. Combine dry ingredients and sprinkle over all. Cover loosely with plastic wrap with room for rolls to rise. Let rise at room temperature over night. Bake for 30 minutes at 350 degrees. Let cool for 5-10 minutes then turn out onto a plate. Serve warm.

Denise's Modified INGREDIENTS:
1 bag frozen Rhodes rolls (use only 20)
3/4 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans (optional)
1 1/2 tsp. cinnamon

Denise's Modified DIRECTIONS:
Follow original directions except space rolls evenly in an 8x12" baking dish instead of a bundt pan. Bake for 25-30 minutes or until tops of rolls are golden brown.

Athene's Chocolate Covered Peanut Butter Crackers

DIRECTIONS:
Spread peanut butter between pairs of Ritz crackers (or use store-bought peanut butter crackers). Dip them in melted chocolate or white chocolate and allow to cool on wax/baking paper.

Mmmmmm...yum!

These can easily be decorated with white chocolate that's been colored for holidays or special occasions.

Denise's Greek Pasta Creation

This was a last-minute attempt to use some veggies I got at the farmer's market, after our stomachs' had already begun to growl. Thankfully, it was a huge success--both in flavor and easiness.

Prep: 20 minutes
Serves: 4-6

INGREDIENTS:
3 zucchini
2 cups cut (in half) cherry tomatoes
1 small red onion, diced
2 tsp. minced garlic
1 container crumbled feta cheese
3 Tbsp. olive oil
2-3 cups frozen cooked shrimp
8-12 oz. wheat pasta (penne rigate or spiral)
1/2 tsp. oregano
salt & pepper to taste
*this would probably also go well with some black olives, although I didn't have any on hand

DIRECTIONS:
1. Start water to boil for pasta. While waiting for water to boil, chop vegetables and thaw shrimp under cold water. Cook pasta al dente according to directions.
2. In a large skillet, sautee zucchini, red onion, and garlic in 1 Tbsp. olive oil for 2 minutes. Add shrimp, tomatoes, oregano, salt, pepper, and the rest of the olive oil. Stir on medium heat for 3 minutes.
3. Drain pasta and toss into vegetables with feta cheese. Stir until cheese melts. Serve and enjoy!

Gail's Nilla Wafer Snacks

INGREDIENTS:
Nilla wafers
banana
peanut butter

DIRECTIONS:
Top nilla wafers with peanut butter. Slice banana and place slices on top of wafers with peanut butter. Enjoy!

Denise's Chocolate Chip Cookies

CREAM TOGETHER:
1 cup butter, softened (2 sticks)
1 cup white sugar (I use about 1/8 less than one cup)
1 cup brown sugar (I use about 1/8 more than one cup to make them more chewy)
 
ADD & MIX:
2 eggs
1 tsp. vanilla

ADD & MIX:
1 1/2 cups flour
2 1/2 cups oat flour (if you cannot find oat flour, put oats into a blender and grind until fine powder)
1 tsp. baking soda (heaping spoonful)
1 tsp. baking powder (heaping spoonful)
1/2 tsp. salt
1 cup nuts, finely chopped (optional)
2 cups chocolate chips (semi-sweet)

Roll into 1-inch balls and place on a cookie sheet. Bake at 375 degrees for 10 minutes or until slightly golden.

Thanks, Eryn, for passing along this recipe!