TeachersFirst Recipe Exchange

White Chocolate Party Mix

The following treat is welcomed by family, friends, and colleagues as the holidays approach. You'll find yourself making this recipe a few times during the holidays! Enjoy!

1 - 10 oz package miniature pretzels (I buy the holiday Xmas trees if available)
5 cups Cheerios
5 cups corn Chex
2 cups salted peanuts
1 lb pkg M&Ms (holiday green and red ones look great for the holidays)
2 - 12 oz pkgs. vanilla chips or 24 oz. almond bark
3 tablespoons vegetable oil

Place the first five ingredients in a large bowl. Microwave the chips/almond bark and the vegetable oil until melted. Stir the mixture until creamy and smooth. Pour over the dry ingredients and mix well. Spread on wax paper covered counter. Cool and break apart. Store in a sealed container.

Darleen Kadulski
Northland Pines Middle School, Eagle River, Wisconsin

Buckeyes

1 1/2 Cups Peanut Butter
1 Stick Margarine
1tsp. vanilla
3/4 to 1pound confectioner's sugar

Mix all ingredients and roll into balls. Chill in refrigerator.
While balls are chilling, melt 1/4 cake parafin, and 1 large package of Chocolate Chips, over low heat.
When melted dip the p-nut butter balls into the chocolate with a toothpick.
Only dip far enough to make them resemble buckeyes. Makes about 60.
Enjoy!

Jerri Wood
Waynesville,MO 65583

Cinnamon Buns

• 1 Pkg. Parker house rolls
• 1 sm pkg. Vanilla pudding (make sure it is not instant)
• ½ Cup pecans
• ½ cup brown sugar
• cinnamon to taste
• 1 stick of butter, melted

The night before serving, prepare in the following order:

1. spray the bundt pan with Pam
2. drop the frozen Parker house rolls in the pan
3. mix the dry ingredients and pour over the rolls
4. melt butter and pour over the rolls & mixture

Allow to sit out all night. The next morning, preheat oven at 350 degrees and heat for 25-30 minutes. Allow to sit for five minutes before serving.

Fruit Dip

1 container Marzetti caramel apple dip
1 container Cool Whip

soften caramel dip in microwave 30 - 45 seconds
Add 1/4 - 1/2 cup caramel dip to Cool Whip. Mix well. Serve with fruit. Store in refrigerator.

Cindy Steinkamp
Kindergarten Teacher
Steeleville Elementary Grade School
Steeleville, IL 62288

Salsa-Bean Dip

1 can black beans (drained)
1 can red (not kidney) beans (drained)
1 can white shoepeg corn (drained)
1 bunch green onions (chopped)
1 cup fat free shredded cheddar cheese
2 cups salsa

Dump in bowl and mix with spoon. Use as a hearty dip with tortilla chips.

Pat Hampton
Peoria Public Schools
Peoria, Illinois

Watergate salad

• 1 8 oz. cool whip
• 1 box (small) of pistachio pudding mix
• 1 8 oz. can of crushed pineapple
• 1 cup of mini marshmallows
• 1/2 cup of crushed pecans (optional)

Dump it all in a large bowl and stir well. Let it chill for about 1 hour.

Tammy Macon
Inborden Elementary School

Quick and easy peach cobbler

• 2 cans of peach pie filling
• 1 box of yellow cake mix
• 2 sticks of butter

Spread peach pie filling in the bottom of a baking dish. Spread dry cake mix on top of peach pie filling. Add butter. (I melt mine first, but it works well if you crumble the butter over the mixture). Bake for about 30 minutes. Serve warm or cold. It's rich, but delicious!!

Tammy Macon
Inborden Elementary School

Salsa Layer Dip

I have made this many times and it has been a winner!!! In a shallow pan of your choice place in order from the bottom layer upwards:

• 1 can refried beans
  
• 1 16 oz container of sour cream
  
• 1/2 to 1 jar of PICANTE salsa (mild)
  
• 1 package of three cheese blend
  
• halved green olives to top this whole production!
  
  Heat for 10 minutes @ 325 degrees.
  
  Enjoy!
  
  Joy L. Lyle (Gloucester O'Maley Middle School)

Party Beans (Chili) Recipe

• 1 1/2 to 2 pounds ground beef  - crumble, brown, and drain well
• 1 pound bulk sausage - crumble, brown, and drain well
• 1 very large, or 2 large onions - chopped, sauteed in oil or butter
• Put cooked meat and onion in a large pot or very large crock pot. 

  Add

• 1/8 C.  A-1 Steak Sauce,
• 1/8 C. Worcestershire Sauce,
• 2 TBSP. Wright’s Concentrated Hickory Seasoning, 
• Dash or two Frank’s Red Hot Cayenne Pepper Sauce,
• a little less than 2 LBS brown sugar,
• an entire 12 oz bottle Aunt Jemima Original Syrup ("So Thick, So Rich" label)
• 1 can Oscar Mayer Real Bacon Bits
• Add the following beans - juice and all
• 1 can Campbell’s French Onion soup  (do not add water)
• 1 can S&W Maple Sugar Baked Beans (15.5 oz.)
• 1 can SeaSide Butter Beans (15 oz.)
• 1 can Rosarita Traditional Refried Beans (16 oz)
• 1 can La Sierra Charro Beans (14.1 oz.) (Mexican spiced Pinto Beans)
• 1 can  Allens Dorman Blackeyed Peas (15.5 oz)
• 1 can  Sun Vista Black Beans (15 oz.)  (Frijoles negros)
• 1 can Van Camp’s Pork and Beans (31 oz.[1lb. 15 oz])
• 1 can Albertson’s Great Northern Beans (15 oz.)
• 1 can S&W Kidney Beans (15 1/4 oz.)
• 1 can Del Monte Fresh Cut, Peeled Diced Tomatoes (14.5 oz)
• 1 can S&W White Beans - Premium Small  (15 oz.)
• (And any other canned beans you think will go well)

Preparation

• Simmer on low for at least 8 - 10 hours.
• 1/2 to 1 hour before serving, slice in one package fresh mushrooms and one package (8 - 12 oz.) shredded Four Cheese blend.

Serves a lot of people.

 

Hot Shrimp Dip

• 2 lbs. cream cheese, diced
• 1 medium onion, chopped fine
• 1 medium tomato, chopped fine
• 1/2 pound chopped cooked shrimp
• 1 Tbsp. garlic juice or 1/2 tsp. garlic powder
• 4 banana peppers, chopped fine

Cook all of the above over low heat for about an hour in the top of a double boiler, stirring often.  Serve in a fondue pot or a warming dish.  Can be refrigerated and reheated later.  Serve with a variety of crackers.

Thanks to Cyndy Roggemann

Fruit Macaroni Salad

• 1 pound of miniature macaroni, cooked and cooled (smaller size than the
• salad macaroni)
• 1 can (15 oz.) fruit cocktail
• 11 oz. can mandarin oranges
• 1/2 bag of miniature marshmallows
• 20 oz. can of crushed pineapple
• 1 jar maraschino cherries
• 16 oz. tub of whipped topping such as cool whip

Drain fruit and save all juices.  Place drained fruit in a large mixing bowl. In a large saucepan, combine the fruit juices and 1 cup of sugar, 2 beaten eggs, 2 Tbsp. cornstarch, and 3 tsp. vinegar.  Cook until thick over medium heat, stirring constantly.  Cool in refrigerator. In the large bowl, mix fruit juice mixture, the cooked pasta, and the whipped topping.  Chill.  Serves 12-16.

Thanks to Cyndy Roggemann

Cream Cheese Sauce (for an appetizer dish)

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups catsup
• 2 Tbsp. vinegar
• 1/2 tsp. salt
• 1 Tbsp. prepared mustard
• 1/2 tsp. black pepper
• 2 Tbsp. A-1 steak sauce
• 1/4 cup lemon juice
• 1 cup honey

Mix all in a large saucepan.  Cook over medium high heat stirring constantly until it comes to a boil.  Cool in the refrigerator.  Keeps well in a quart jar.  When cool, pour/serve 1/2 of the mixture over a 8 oz. block of cream cheese.  Serve with a variety of crackers.

Boursin cheese ball

• 8 oz. cream cheese, softened
• 2 tsp. green onion, finely chopped
• 2 cloves garlic, put through a garlic press
• 6 Tbsp. butter or margarine
• 2 tsp. minced dried parsley

Combine into a ball and chill in the refrigerator for 3 days.  Roll ball in coarsely ground black pepper or dried minced parsley before serving with a variety of crackers.

Thanks to Cyndy Roggemann

Oz Bars

My family calls these "Oz Bars" because it's my son's (and his friends) favorite.  My son's nickname is "Oz" and his friends ask for these treats by that name...

• 1 cup light Karo corn syrup
• 1 cup sugar
• 1 cup p-nut butter
• 6 cups Special K cereal
• 1 6-oz. package semisweet chocolate chips
• 1 6-oz. package butterscotch chips

Bring syrup and sugar to a boil over medium heat, stirring constantly. Cook only 1 minute, then remove from heat and stir in p-nut butter. Pour this mixture over cereal and mix thoroughly.  Press cereal mixture into a greased 9x13" pan.  Melt chips (I use the microwave), stir, and spread on top of cereal mixture in pan.  Let cool, cut and serve.  (I put it in the fridge to speed-set the icing!)

Ms. Terry Osborne, Gate City, VA 

Cashew Pea Salad

• ¾ cup vegetable  oil
• ¼ cup red wine vinegar
• 1 garlic clove, minced
• 2/3  tsp. Dijon mustard
• 1 tsp. Worcestershire Sauce
• ½  -   ¾  tsp. Salt
• ½ tsp. lemon juice
• ¼ tsp. Pepper
• ¼ tsp. Sugar
• 1 package (10 oz.) frozen peas, thawed
• 2 celery ribs, thinly sliced
• ½ cup sour cream
• 4 bacon strips, cooked and crumbled
• ¾ cup chopped cashews
• Lettuce leaves and tomato wedges

Combine the first nine ingredients in a small bowl. Mix well. Cover and refrigerate at least 1 hour.  In a large bowl, combine peas, celery and onions. Combine sour cream and 2-3 tablespoons dressing. Mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with tomato garnish.

Yield 6-8 servings

Note Use remaining dressing on other salads. Will keep in fridge about 2 weeks. A friend brought this salad to a "Calf Fry" get -together we had and it was wonderful and in great demand!!!

Jean Tracy-Tucker
Muskogee, Ok
MacArthur Elementary, Tulsa Public Schools

Party Popcorn

• 1 package of almond bark ( vanilla )
• popcorn
• any of the following   mini M&M's, choc. chips, PB chips, peanuts.

Pop as much popcorn as you would like.  Melt almond bark in microwave. Pour over popcorn.  Add more almond bark as needed.  Mix in any of the above ingredients.  Let cool and enjoy!

Jennifer Diffley

Easy Ham Rolls

• 1 pkg. Flour tortilla shells
• 1 pkg. cream cheese
• 1 pkg. ham lunch meat ( works best with medium thickness )

Spread cream cheese on entire tortilla shell.  Place ham long way on tortilla shell.  Roll and cut into bite size pieces.  Place a toothpick in each slice.  Keep cool.  Enjoy!

Easy Jalapeno Poppers

• 1 8 oz. pkg. cream cheese, softened
• 4 oz. shredded cheddar cheese*
• 4 oz. shredded Monterey Jack cheese*
• 1/4 tsp. salt
• 1/4 tsp. chili powder
• 1/4 tsp. garlic powder
• 1 pound fresh jalapeno peppers
• 1/2 cup dried bread crumbs

*I use an 8 oz. package of the cheese combo (I've even used the 4 cheese Mexican combo)

Mix the cheeses, salt, chili powder, and garlic.

Halve and seed the jalapenos, carefully.  Spoon cheese mixture in peppers. Roll in bread crumbs.  Place in greased 13" x 9" pan.   Bake, uncovered, at 300 for 20 minutes for HOT, 30 minutes for not so hot, 40 minutes for mild.  Serve with sour cream or ranch salad dressing mix.

Lynn Clendenin, Irmo, SC. 

Artichoke Dip

This tastes much better than the ingredients would necessarily indicate; I invariably get asked for the recipe.

• 8 oz. Hellman's salad dressing (the small jar)
• 1  14-1/2 oz. can of artichoke hearts, drained
• 1 c. grated parmesan cheese

Minced garlic to taste (I use about a level tablespoon)

Chop and mix everything together (I use a food processor).   Bake, covered, for 20 min. at 350 degrees.  Serve with any dark bread, like rye or pumpernickel -- guests can spoon the dip onto the bread.

L. L. Brown

Tulsa OK

 

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Lo-Cal Chocolate Eclair

With the beginning of the new year and all those New Year's resolutions to lose weight, this is a great low calorie dessert!
  
2 small packages sugar-free instant vanilla pudding
3 cups skim milk
8 ounces lite Cool Whip
2 packages low-fat graham crackers
2/3 cup evaporated skim milk
6  ounces semi-sweet chocolate bits
 
Mix vanilla pudding powder with 3 cups skim milk and Cool Whip.  Blend well.  Layer graham crackers in a 9x13 pan with half the pudding/Cool Whip mix.  Repeat, ending with graham crackers.  Boil evaporated milk, combined with semi-sweet chocolate for 3-5 minutes, until thick.  Pour over crackers and refrigerate over night.  Diabetic exchanges:  1 bread, 1/2 fruit, 1/2 milk, 1/2 fat.
 
Ruth Smith
Hayden Elementary

Simple Cheeseball/dip for crackers

• 1 8 oz package of cream cheese (not the lite or soft kind)
• 1 jar of Old English cheese
• 1/8 teas garlic salt
• 1/2 cup chopped pecans

Mix all together, roll in more pecans if desired. Refrigerate to firm it into a ball.

Variations:

• use the bacon cheese, add chopped green onions
• use the pimento cheese and add well drained crushed pineapple
• use the Old English cheese and add chopped dried beef and chopped, well-drained black olives and even chopped onions if desired.

Serve with a variety of crackers.

Karen Lowery, 1st Grade, lowery@horizon.hit.net

Swedish Meatballs

Buy a package of preformed meatballs.

In a small crockpot, stir in one bottle of chili sause and one cup of grape jam. Brown meatballs on stove.  Drain grease.   Add the meatballs and coat them with sauce.  Turn the crockpot on about 2 hours before you want to eat the meatballs.

Big hit at our faculty eat-in at Christmas!

SRLAMP@aol.com

Easy Sausage & Cheese Dip

This is a "quick fix" to take along to those holiday parties.

Ingredients:

• 1 lb. hot Italian sausage
• 1 lb. ground sirloin
• 1 lb. Velveeta processed cheese

Instructions:

Cook sausage and ground beef thoroughly, then drain. Melt cheese (use the microwave). Blend ingredients together in a large mixing bowl. Serve warm with crackers or small bread slices.

Another Easy Dip

This is a great dip for tortilla chips!

In a small crock pot, melt one medium size loaf of Velveeta cheese with one can of Ro-tel tomatoes (with green chiles).

- Stephanie Rubach

Four Layer Delight

Ingredients

• 1 c flour
• ½ c nuts
• ½ c or 1 stick margarine

Mix like pie crust. Press into a 9 x 13 in. pan. Bake at 375 degrees for 15 min – cool

• 1 c powdered sugar
• 1 c cool whip – from a 10 oz size
• 8 oz cream cheese

Beat cheese and sugar – blend in cool whip. Spread over crust

• 2 pkg instant lemon pudding (or any flavor)
• 3 c milk

Beat together and pour over cheese. Top with remainder of cool whip and refrigerate overnight

Overnight Lettuce Salad

Place these ingredients in a LARGE bowl in the following order.

• 1 head lettuce – chopped
• 1 head cauliflower – flowerettes
• 1 med. onion – chopped
• 1 lb. bacon fried and crumbled (can substitute bacon bits)
• 2 c mayonnaise
• ½ c white sugar
• 1/3 c Parmesan cheese

Cover bowl and refrigerate overnight. Toss just before serving.

Dip for Fresh Vegetables

Ingredients

• 2 tsp dill weed
• 2 tsp beaumonde seasoning
• 2 tsp chopped parsley
• 2 tsp chopped chives or 1 tsp chopped onion
• 1 c mayonnaise (NOT salad dressing)
• 1 c sour cream

Mix thoroughly and chill.

 Crab Mold

Ingredients

• 1 can cream of mushroom soup (warm in microwave 1 min.)
• 1 pkg Knox unflavored gelatin
• 3 T cold water
• 1 8oz pkg cream cheese (room temp.)
• 1 small onion grated/minced
• 1 c chopped celery
• 1 c mayonnaise
• ½ lb. Crab (use an imitation if you prefer)

Mix gelatin and water together. Mix into warm soup. Fold into other ingredients. Pour into Pam-sprayed mold and refrigerate overnight.

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