Cardinal Recipes







 Baked Potato Dip


2 (16 ounce) containers sour cream
1 (3 ounce) can bacon bits
2 cups shredded Cheddar cheese
1 bunch green onions, chopped

In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate or serve immediately.

Serve with potato chips or use as a potato topper.


Fresh Onion Dip 

1 1/2 cups chopped sweet onion (such
    as Vidalia, Walla Walla, etc.)**
2 tablespoons margarine or butter
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 teaspoons snipped fresh chives

In medium skillet, cook onion in butter or margarine about 5 minutes or until caramelized. Cool.

In blender container or food processor bowl, combine cooked onion, sour cream and seasonings (except chives). Cover and blend until nearly smooth.  Transfer to a small bowl. Stir in chives and cover and chill 1 to 24 hours. Before serving, stir in milk, 1 teaspoon at a time, if necessary to make of dipping consistency. Makes about 1 1/2 cups.



1 cup mayonnaise
1 cup sour cream
2 tomatoes, diced and drained
1 pound bacon, fried crisp, drained and crumbled
Shredded lettuce
1 (1 pound) loaf sourdough bread, cut into bite-size chunks

In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of a pie plate or other small serving dish. Top with shredded lettuce and serve with bread chunks.

Makes 3 cups.


Taj Mahal Dip

Makes about 2 cups.

Either fresh or frozen spinach can be used in this Indian-style dip, and neither needs to be cooked beforehand. However, fresh spinach will give the dip a lighter, brighter shade of pale green, and a fresher taste.

2 teaspoons curry powder, according to taste
1 teaspoon ground cumin, according to taste
1 (9 ounce) package fresh baby spinach leaves or 1 (10 ounce) package
    frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup light sour cream
1/2 cup plain nonfat yogurt
2 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste (optional)
Tabasco sauce, to taste (optional)

In a small nonstick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl.

Combine spinach, sour cream, yogurt and garlic in a food processor and blend until spinach is pureed and mixture is smooth. Add a third of the curry mixture and blend in. Add more of the curry mixture, to taste. Process until well-blended. Season to taste with salt, pepper and pepper sauce, if desired. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.

Bring dip to room temperature before serving.

When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain, crackers.


Dr. Pepper Beef Dip

2 small jars dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1 1/2 cups finely shredded Cheddar cheese
1/2 cup Dr. Pepper
3 teaspoons lemon juice
1/2 teaspoon minced garlic
1/8 teaspoon crushed dried red pepper
Chopped pecans for garnish, optional

In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients, except pecans. Refrigerate several hours or overnight.

Garnish with pecans, if desired. Serve with assorted crackers.


Spinach Dip

1 (10 ounce) package frozen chopped spinach,
    thawed and well drained
1 package vegetable soup mix
1 cup mayonnaise or yogurt

Mix all together and chill at least 2 hours before serving (overnight is best). If desired, you can add grated carrot, chopped celery, chopped water chestnuts, garlic, or peas. It can be served in a bread bowl.

Bread Bowl
Use a medium size round loaf. Cut bowl-shaped hole and pull out center of loaf. Dry out the bread in oven at 200 degrees F or less until stale. Use bread from center of loaf by tearing it into chip-size pieces and use for dipping.


Dill Dip 

1 pint sour cream
1 packet Hidden Valley Ranch Dressing Mix
1 handful fresh dill, diced

Mix all ingredients and let set 1 hour if you can. You can mix and store right in the sour cream container. Keep chilled.


Salmon Dip

2 cups salmon, canned or leftover cooked
8 ounces cream cheese, softened
1 pound sour cream*
1 package Knorr Vegetable Soup Mix
3 green onions, chopped

* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.

Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.

Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.


Gourmet Guacamole Dip

1 ripe avocado
1/4 cup mayonnaise
1 teaspoon garlic powder
Juice of half a lemon or lime
1 cup sour cream
1 can refried beans
1 envelope taco seasoning
1 cup shredded sharp Cheddar cheese
Shredded lettuce
Diced tomatoes
Chopped black olives

In a bowl, mix the can of refried beans with the envelope of taco seasoning. Set aside.

In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon or lime juice, garlic powder and mayonnaise and mix very well. Spread the refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the sour cream. For the next layer, spread the avocado mixture. Sprinkle the lettuce on that layer, and the cheese and tomatoes and olives on top of that.

Refrigerate until 15 minutes before serving.

Serve with tortilla chips.


Spicy Roasted Pepper Dip

4 red bell peppers, halved and seeded
3 slices white bread, crusts removed
1/4 cup milk
1/4 cup pitted green olives
2 tablespoons capers
2 cloves garlic, coarsely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, or more to taste
Salt, to taste

Lay the pepper halves skin side up on a lightly greased baking sheet. Place about 3 inches under a preheated broiler and broil until the skin blisters and turns black. Place the peppers in a plastic bag and close it. Allow to cool and peel off the skin.

Tear the bread into small pieces and soak in the milk for 5 minutes.

Combine the peppers, bread, olives, capers, and garlic in an electric food processor and process about 4 seconds, until the dip is well mixed but still chunky. Add the remaining ingredients and process until fairly smooth.

Serve with raw vegetables, crackers or toasted pita bread.

Makes about 2 cups.



2 large avocados
1 large tomato, diced
1 tablespoon lemon juice
1 fresh scallion, finely chopped
1 tablespoon canned green chiles
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco? sauce
1/8 teaspoon garlic salt

Peel the avocados and mash the pulp in a bowl. Chop the chiles. Add tomato, lemon juice, green chiles and garlic salt. Let the mixture sit for 30 minutes.

Mash all into a semi-smooth paste.



Artichoke Dip

2 cans artichoke hearts, drained and finely chopped
1 cup mayonnaise
1 envelope Good Seasons Italian Dressing

Mix together and serve with crackers.


Dried Beef Dip

8 ounces cream cheese
8 ounces sour cream
3 scallions, finely chopped
1 jar dried beef, finely chopped

Mix well and refrigerate.

Serve with crackers.


Cool Cucumber Dip

1 cup sour cream
1/4 cup mayonnaise
1/2 medium cucumber, peeled, seeded and chopped
1 garlic clove, pressed
1 tablespoon fresh dill weed or 1/4 teaspoon dried dill weed

Mix together all ingredients, season with salt and pepper.

Yield: 1 cup

Serve with fresh vegetable for dipping. Can also be used as a sandwich spread; to do so, substitute cream cheese for the sour cream.


Party Ham Spread Dip

This is a very festive appetizer.

2 rounded tablespoons dry mustard
3/4 cup granulated sugar
2 egg yolks, slightly beaten
2 rounded tablespoons flour
1/8 teaspoon salt
1 cup milk
1/2 cup vinegar

Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool and put into a container. Prepare and chill 2 to 3 days before using.

To serve, use a whole pineapple. Leaving top intact, cut a square section out of side, scoop out pineapple from inside, leaving a pineapple shaped bowl. Place cold dip into center of pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks and maraschino cherries.



Nutty Bacon Cheeseball

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey jack cheese
1/4 cup crumbled blue cheese
1/4 cup finely minced green onions (white part only)
1 (2 ounce) jar diced pimiento, drained
10 slices bacon, cooked, drained, finely crumbled and divided
1/4 cup finely chopped pecans, divided
Salt and black pepper to taste
1/4 cup minced parsley
1 tablespoon poppy seeds

Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours.

Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.



Pumpkin Cheese Ball

8 ounces cream cheese, softened
1/2 cup canned or cooked pumpkin
1 (8 ounce) can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (2 1/2 ounce) package dried beef, finely chopped
1 tablespoon finely chopped onion
Celery leaves
Crackers and/or raw vegetables

In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in Cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.

Serve with crackers and/or vegetables.

Yields 3 cups.


Ultimate Cheese Ball

16 ounces cream cheese
2 cups shredded Cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green bell pepper
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt

Blend well the cream cheese and Cheddar cheese. Add remaining ingredients and mix well. Shape into a ball. Roll in chopped pecans.


Salmon Log

1 pound canned salmon, drained
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
3 tablespoons snipped parsley

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.



Corned Beef Cheese Ball

8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.

Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.


Pineapple Cheese Ball

16 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped green pepper
2 tablespoons chopped onion
1 teaspoon seasoned salt
1 cup finely chopped pecans

Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.


Sweet Potato Cheese Ball

2 cups mashed sweet potatoes
8 ounces light cream cheese
1 1/2 tablespoons minced jalapeno pepper
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco hot sauce
1 teaspoon Lawry season salt
1 teaspoon pepper sauce
1/4 cup minced onions
1/4 cup finely chopped pecans
1 teaspoon garlic salt
1 teaspoon granulated onion

Let cheese come to room temperature. Boil sweet potatoes in jackets until tender. Peel, mash and cool. Blend sweet potatoes and cream cheese. Add the remaining ingredients and mix thoroughly. Shape into balls. Chill in covered container overnight.

Serve with your favorite crackers.


Chili Cheese Ball

3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika

Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.


Cheese Ball with Raspberry Preserves

1/2 pound American cheese
1/2 pound Cheddar cheese
1 cup pecan chips
5 to 6 green onions, chopped
1 (6 ounce) jar raspberry preserves

Grate American and Cheddar cheeses. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves.

Serve with Ritz crackers.



Crockpot Meatballs

1 jar chili sauce
1 jar grape jelly
1 bag frozen meat balls

Put in crockpot and cook for 4 hours.


Mesquite Pineapple Meatballs (T&T)

1 (4 to 5 pound) bag precooked meatballs, 1/2 ounce size
1 bottle mesquite smoked barbecue sauce
1 large can chunky pineapple in its own juice

Place meatballs in a large pan and heat in a 350 degree F oven until meatballs are completely heated through. Add mesquite sauce and pineapple chunks and continue baking 15 more minutes. Do not drain pineapple chunks.

Servings: 25 to 40


Meatballs with Brandied Peach Sauce

2 pounds ground beef
3/4 cup milk
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon each nutmeg and ginger
1/8 teaspoon pepper
2 drops hot pepper sauce
2 tablespoons vegetable oil

Brandied Peach Sauce
1 (1 pound 2 ounce) jar peach preserves
3/4 cup light brown sugar
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
1 tablespoon cornstarch (optional)

Blend beef, milk, crumbs and seasonings in bowl. Shape mixture into 1 1/2 to 2-inch balls. In large skillet brown meatballs. Remove and keep warm. Lower heat and add peach sauce to meat drippings. Simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 to 60 minutes.

Transfer meatballs to chafing dish. If needed blend cornstarch and 1 tablespoon water. Add to sauce and cook stirring until thickened. Pour over meatballs.


Apple Salsa with Cinnamon Tortilla Chips

Serves 4.

Apple Salsa
2 medium tart apples, chopped (recommend Granny Smith)
2 teaspoons lemon Juice
1 cup fresh strawberries, chopped
2 medium kiwi fruit, peeled and chopped
1 small orange
2 tablespoons brown sugar, firmly packed
2 tablespoons apple jelly, melted

Cinnamon Tortilla Chips
8 (8-inch) flour tortillas
1/4 cup granulated sugar
2 to 4 teaspoons ground cinnamon

In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.

Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.

To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.

Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.

Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.

Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.


Crab Stuffed Deviled Eggs

2 cups jumbo lump crab meat
1 cup mayonnaise
1/2 tablespoon Old Bay seasoning
1 teaspoon vinegar
1/2 tablespoon Worcestershire sauce
1/3 cup celery
Dash of garlic powder
Dash of Tabasco sauce
12 large eggs

Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and remaining ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve.

Makes 8 servings.


Fluffy Vanilla Pumpkin Dip

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) box instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed topping. Chill in the refrigerator until serving.

Serve with regular or cinnamon graham crackers.

Servings: 32



Marinated Shrimp

10 pounds raw shrimp, peeled
1 (5 ounce) bottle soy sauce
1 (16 ounce) bottle Italian dressing

Marinate shrimp overnight in soy sauce and Italian dressing mixed together. When ready to serve, spread shrimp on cookie sheet and bake at 350 degrees F for 15 minutes.

Serve on platter over warmer, if possible. May be prepared a day ahead.

Serves 4


Spiced Pineapple Pickups

1 large can pineapple chunks
3/4 cup vinegar
1 (4-inch) stick cinnamon
1 1/4 cups granulated sugar
Dash salt
6 to 8 cloves

The day before serving, drain syrup from pineapple. To a saucepan, add all ingredients; bring to boil. Refrigerate unitl serving time. Drain well. Serve ice cold with wooden picks.


Chipotle Dip

3 canned chipotle peppers in adobo sauce
1/4 teaspoon sauce from peppers
1 cup mayonnaise
1/2 cup sour cream
1 to 2 teaspoons lemon juice
2 green onions, chopped

Chop peppers and combine with remaining ingredients. Cover and refrigerate for at least 1 hour.

Serve with tortilla chips or vegetables.


Peanut Butter Apple Dip

8 ounces cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
3 to 4 apples, cut into wedges

In a mixing bowl, combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator.

Yields 2 2/3 cups.


Strawberry Cheese Loaf

4 cups medium sharp cheese
1/2 cup thick cream
1 cup mayonnaise
Red pepper, to taste
1 cup pecans, finely chopped
Strawberry preserves

Grate and cream the cheese. Add cream, mayonnaise and pepper. Mix well. Add chopped pecans. Mold with hands into any shape desired and refrigerate.

When ready to serve, pour strawberry preserves over the cheese loaf. Good served with buttery cracker rounds.


Candied Kielbasa 

3-4 pounds sliced kielbasa
1 jar of favourite BBQ sauce
1 small onion, chopped

Add everything to a nonstick saucepan, and let boil down for about 2 hours until kielbasa becomes dark and crispy on the outside, and soft on the inside.


Sausage Cheese Dip

Brown 1 pound of breakfast sausage and drain fat off. Set aside.

Melt a block of Velveeta cheese with a large jar of your favorite salsa. Add the sausage and mix well. Keep warm in a chafing dish or a small crockpot.

Serve with tortilla chips.







Fresh Lemonade


6 cups water - divided use
1 1/3 cups granulated sugar
Grated zest of 3 lemons (no white pith)
1 1/3 cups freshly squeezed lemon juice

Bring 2 cups of the water to a boil. Pour over the sugar and the lemon zest and stir until dissolved. Add the remaining 4 cups of water and the lemon juice and stir to combine. Refrigerate until thoroughly chilled, about 2 hours, then serve over ice.

Makes 8 servings.


Autumn Tea

5 individual tea bags

5 cups boiling water

5 cups unsweetened apple juice

2 cups cranberry juice

1/2 cup sugar

1/3 cup lemon juice

1/4 teaspoon pumpkin pie spice


Place the tea bags in a large heat-proof bowl; add boiling water.

Cover and steep for 8 minutes. Discard tea bags. Add the remaining

ingredients to tea; stir until sugar is dissolve. Serve warm or over

ice. Yield: 3 quarts.


Cinnamon Mocha Coffee

1/3 cup ground coffee (not instant coffee granules)

3/4 teaspoon ground cinnamon

1 cup 2% milk

2 to 3 tablespoons sugar

2 tablespoons HERSHEY®’S Cocoa

1 teaspoon vanilla extract

4 cinnamon sticks, optional

Whipped cream, optional



In a coffeemaker basket, combine the coffee and ground cinnamon.

Prepare 4 cups brewed coffee. Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil).   Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired. Yield: 4 servings.


Mulled Dr. Pepper

8 cups Dr. Pepper

1/4 cup packed brown sugar

1/4 cup lemon juice

1/2 teaspoon ground allspice

1/2 teaspoon whole cloves

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

3 cinnamon sticks (3 inches)

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until heated through.  Discard cloves and cinnamon sticks. Yield: 8-10 servings.


         Pineapple Orange Drink

6 cups water

3 cups orange juice

1/2 cup pineapple juice

3 tablespoons lemon juice

3/4 cup sugar

1 cinnamon sticks (3 inches)

1 medium navel orange, sliced, optional

Additional cinnamon sticks, optional

In a large saucepan, combine the water, juices and sugar until sugar is dissolved; add the cinnamon stick. Heat through. Serve warm or transfer to a pitcher and chill until serving. Garnish with orange slices and cinnamon sticks if desired. Yield: about 2-1/4 quarts.





Buttermilk White Bread Recipe: Makes 2 loaves

5 - 6 cups bread flour

3 tablespoons sugar

2 teaspoons salt

1/4 teaspoon baking soda

1 package dry yeast (rapid rise if possible)

1 cup water

1 1/3 cup buttermilk




Add buttermilk and water to a saucepan. Over medium heat warm liquid to a lukewarm state. Do not make it to hot or you will kill the yeast. The buttermilk may look a little curdled. In a large bowl add 2 cups of flour, sugar, salt, baking soda and yeast. Add the lukewarm buttermilk from the saucepan to the dry ingredients. Using a wooden spoon or your hands and mix for 2 minutes. After mixing for 2 minutes add another cup of flour. Pour dough onto a lightly floured surface and knead for 8 - 10 minutes. Adding the rest of the flour a 1/2 a cup at a time till the dough is smooth and silky. You do not have to add all the flour. Place dough into a large clean bowl with a little oil. Rol the dough in the oil to coat all sides. Cover with plastic wrap. Place in a warm area till double in size. After the dough has doubled in volume, punch it down gently. Divide the dough into 2 equal sections and place into a greased bread pans. Cover and let rise till doubled again about 45 minutes. Preheat oven to 375 F. Brush dough with a mixture of egg and water. Place in oven and bake for 45 minutes. Remove and place on a wire rack to cool.



Crusty Potato Bread Recipe: Makes 1 loaves

1 cup whole wheat flour

1 cup mashed potatoes

1/2 cup lukewarm milk

1/2 cup water

1 package of active dried yeast

2 teaspoons sugar

3 cups bread flour

1 teaspoon salt

3 tablespoons butter


Peel boil and mash potato. Place milk and water in a saucepan and heat to lukewarm. Pour milk mixture into a bowl. Add sugar and sprinkle yeast on top. Set aside for 5 minutes. Sift bread flour and salt into a large bowl. Using your hands mix butter and mashed potato into flour. Pour yeast mixture into flour and mix with a wooden spoon. Place dough onto a lightly floured surface and knead for 8 - 10 minutes. Dough should become smooth. place into a greased bowl and cover with cling wrap till double in size. Punch dough down and place into a greased bread pan. Cover and leave in a warm place until dough is level with top of pan. Bake at 400 F for 45 minutes or until cooked when tested with skewer. Cool on a wire rack.




Soft Honey Dinner Buns

1 1/2 cups milk

2 tablespoons shortening

2 tablespoons butter

1/4 cup liquid honey

4 - 4 1/2 cups bread flour

2 1/4 teaspoon instant yeast

1 teaspoon salt


Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in shortening and butter. Pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in 2 cups of flour and mix till smooth. Allow to cool to 110F. Add in salt and yeast. Mix till smooth and allow to rest uncovered for 15 minutes. Add in another cup of flour and stir. Pour mixture on a flat, floured surface. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour. You just don't want the dough to be to sticky. Knead for 10 minutes. Place dough into a lightly oiled bowl and turn till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Divide dough into 12 equal parts. Roll each piece into a ball and cover for 10 minutes. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns, you can place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese. Bake in a 350 degree preheated oven for about 12 to 14 minutes. Serve hot.



Rustic Italian Bread Recipe: Makes 1 loaf

1 1/4 cups lukewarm water

1 tablespoon yeast (2 packets)

1 tablespoon sugar

3 cups bread flour

1/4 teaspoon salt

1 teaspoon Italian seasoning

2 tablespoons olive oil

 In a bowl add 1 1/4 cups lukewarm water, yeast, and a tablespoon of sugar. Mix well and set aside to activate. In a mixer or bowl add the flour, olive oil, and seasonings. When the yeast is activated, add it to the mixture. Mix dough till smooth. Dough should not stick to a dry finger when touched. Place dough on a lightly floured surface and knead for 10 -12 minutes. Place dough in a bowl greased with olive oil. Cover with a damp cloth in a warm place. Wait for dough to double in size. Punch down. Sprinkle some cornmeal on a flat surface and pour the dough on to it. Form dough into a rectangle. Beat 1 egg with 1/4 cup of water to make an egg wash. Brush the loaf with the egg wash and then lightly sprinkle the loaf with cornmeal. Sprinkle cornmeal on an ungreased baking sheet or lined with parchment baking paper and place the loaf on the pan. Let bread rise (about 1 to 1 1/2 hours) until near doubled and then place in a 375 degree oven and bake until bread is golden brown (30 to 45 minutes) and has a hollow sound when thumped. Remove from baking pan and place on a cooling rack.


New Orleans French Bread Recipe: Makes 4 loaves

2 envelopes dry yeast

2 tablespoons sugar

1 tablespoon salt

2-1/2 cups warm water

7 cups bread flour


1 egg white beaten with 1 teaspoon water

Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved. Stir to blend. Let stand until foamy and proofed, abut 10 minutes. Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another 1 cup flour. Turn dough out onto generously floured surface. Knead in remaining 1 cup flour. Continue kneading until dough is very smooth and elastic, about 10 minutes. Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Let stand 15 minutes at room temperature. Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Roll 1 piece into 7x15-inch oblong. Roll up as for jelly roll. Set seam side down in 1 prepared pan. Repeat with remaining pieces. Using razor blade, make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Let stand in warm draft-free area until dough rises to top of pans, about 1 hour. Preheat oven to 450°F. Bake loaves 15 minutes. Reduce oven temperature to 350°F. Continue baking until bread sounds hollow when tapped on bottom, about 30 minutes. Remove from pans. Serve immediately.






2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese

Bush on Top:

2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.



Golden Corral Rolls

1 envelope Active dry yeast

1/4 cup Very warm water

1/3 cup Sugar

1/4 cup Butter or margarine

1 teaspoon Salt

1 cup Scalding hot milk

1 Egg −− lightly beaten

4 1/2 cups Sifted all−purpose flour

2 tablespoons Melted butter or margarine −− for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.




Creme Brulee French Toast


A rich, puffy outer crust makes this a French toast recipe well worth the time!


1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup

6 French bread

5 eggs

1 1/2 cups half-and-half cream

1 teaspoon vanilla extract

1 teaspoon brandy-based orange liqueur

(such as Grand Marnier®)

1/4 teaspoon salt



Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.


Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.


Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.


Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.


Weekend Brunch Casserole

 Makes 8 servings


  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 2 cups shredded mozzarella cheese
  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 4 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.


Sunrise Squares

Makes 8 servings


  • 1 pound Bob Evans Original Recipe Sausage Roll
  • 6 slices bread, cut into 1/2 inch cubes
  • 3/4 cup diced green and red peppers
  • 1 cup shredded sharp Cheddar cheese
  • 6 eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard


Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Spread bread cubes in greased 9 x 13 inch baking dish; top with sausage, peppers and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.

Bake 30 to 35 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.



Breakfast Link Bake

Makes 10 servings


  • 1 (20 oz.) package Bob Evans Refrigerated Hash Brown Potatoes
  • 1 (12 oz.) package Bob Evans Original Sausage Links (uncooked)
  • 1 to 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 eggs, grade A large
  • 3/4 cups milk
  • 1/2 teaspoon baking powder
  • 1/4 to 1/2 cup diced onion
  • 1/4 teaspoon parsley, chopped
  • 1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese


Preheat oven to 375F. Grease the bottom and sides of a 13" x 9" pan with vegetable oil.

In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside.

In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven.

Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving.



Farmer's Breakfast


4 potatoes
4 strips of bacon
3 large eggs

3 tablespoons milk
1/2 teaspoon salt
1 cup diced ham
2 tomatoes, thinly sliced
1 tablespoon sliced green onion
  1. In a large pot over medium-high heat bring plenty of cold salted water to a boil. Add potatoes and boil for 30 minutes until tender but still firm. Remove from heat. Rinse under cold water, and set aside to cool enough to handle. Peel and slice; set aside.
  2. In a large skillet, cook bacon over medium heat until transparent and limp. Add potato slices and cook until lightly browned 5 to 10 minutes.
  3. Meanwhile, in a medium bowl beat eggs with milk and salt. Stir in ham and tomato. Pour over potatoes in skillet. Cook until eggs are set, about 8 minutes. Garnish with green onions to serve.

Makes 4 servings.


Fiesta Eggs with Salmon
8 large eggs
1 cup (8-ounces) sour cream
1/2 cup milk
1 1/4 cup tomato-based salsa
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1 (7 1/2-ounce) can salmon, drained, flaked and any bones removed
1 cup shredded Monterey Jack cheese
1 (8-ounce) can whole kernel corn, drained (or 1 cup frozen corn, thawed)
1/4 cup chopped onion
1/4 cup chopped pimento (optional)

Salt and freshly ground pepper to taste
1 cup shredded cheddar cheese
  1. Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking dish; set aside.
  2. In a large bowl, whisk eggs; add sour cream, milk, salsa, flour, baking powder, garlic powder, salt and pepper; mixing well. Fold in salmon, Jack cheese, corn, onion and pimento.
  3. Pour into prepared pan and sprinkle cheddar cheese over the top. Bake approximately 45 to 60 minutes or until set and lightly golden brown.

Makes 12 servings.


Country Breakfast Casserole
7 large eggs
2 cups milk
7 slices bread, trimmed and cubed
1 cup fully-cooked diced ham
1/3 cup finely chopped onion
2 cups medium cheddar cheese (grated)
1 teaspoon dry mustard
Sliced tomatoes for topping
Sliced green onions for topping
  1. Beat eggs and add milk, mixing well. Fold in remaining ingredients, except tomato and chives. Pour into a greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight.
  2. Top with sliced tomatoes and sprinkle evenly with green onion
  3. Bake in 325°F (160°C) oven for 1 hour on top rack of oven.

Makes 6 servings.


Baked Spinach with Eggs
1/2 cup butter
1 onion, peeled and chopped
2 cloves garlic, minced
1 pound spinach, cleaned, stemmed and cut into strips
1/2 teaspoon salt
1 cup shredded mozzarella cheese, divided use
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
4 large eggs

1/4 cup milk
  1. Preheat oven to 350°F. Lightly grease a medium baking dish.
  2. In a large stockpot, melt butter over medium heat. Add onion and garlic and sauté for 2 to 3 minutes to soften. Add spinach and salt. Reduce heat to low. Cover and steam for 5 minutes; remove from heat.
  3. Sprinkle half of the mozzarella cheese in the bottom of prepared baking dish. Spoon in spinach mixture and sprinkle with paprika, pepper and nutmeg.
  4. In a medium bowl, beat together egg and milk; pour over spinach mixture. Top with remaining mozzarella cheese.Bake until the cheese bubbles, about 20 minutes. Let stand 5 minutes before cutting.

Makes 6 servings.


Pineapple French Toast with Ambrosia Salsa

  • 20 ounces can pinapple chunks in juice
  • 1 cup strawberry halves
  • 1/4 cup toasted flaked coconut
  • 4 tablespoons sugar, divided
  • 1 10 ounce loaf French or Italian bread
  • 3 eggs
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Drain pineapple, reserving 3/4 cup juice and pineapple pieces separately. In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pieces and 2 tablespoons sugar, set aside. Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan, arrange bread in a single layer, set aside. In a large bowl, beat eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed, about 1 1/2 hours. In a large skillet over medium heat, melt butter. Add bread a few pieces at a time and cook until browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa. Serves 6.


Touch of Grace Biscuits


Crisco® Original No-Stick Cooking Spray
1 1/2 cups White Lily® Self-Rising Flour
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons Crisco® All-Vegetable Shortening
OR 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
1/2 cup heavy cream
3/4 cup buttermilk
1 cup White Lily® All Purpose Flour
2 tablespoons butter


1. HEAT oven to 450°F. Spray small (6 to 8-inch) round cake pan with no-stick cooking spray.
2. COMBINE 1 1/2 cups self-rising flour, sugar and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture is the size of peas. Stir in cream, then buttermilk (dough should look like cottage cheese).
3. POUR 1 cup all-purpose flour onto a plate or pie tin. With a medium ice cream scoop or spoon, scoop a biscuit-size lump of wet dough into the flour; sprinkle some flour over it to coat the outside.
4. PICK up biscuit with well-floured hands. Shape into the general shape of a soft round while shaking off excess dough. Place in prepared pan. Repeat with rest of dough, pressing each biscuit against the other so they will rise up and not spread out.
5. BAKE in center or just below center of oven until lightly browned, about 20 minutes.
6. BRUSH biscuits with melted butter. Cool one or two minutes in pan. Turn out and cut biscuits apart; serve hot.



Sweet Potato Hash with Poached Eggs

For the best results, use cold eggs taken directly from the refrigerator, as their whites are thicker than those of room-temperature eggs. Using a spoon, gently swirl the water around each egg as the whites set in the water.



  • 1 large red-skinned potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
  • 1 sweet potato, about 1/2 lb., peeled and cut into 3/4-inch cubes
  • 2 Tbs. canola oil
  • 1 small red bell pepper, seeded and chopped
  • 1 small red onion, finely chopped
  • 1 green onion, white and dark green parts, chopped
  • Salt, to taste, plus 1 tsp.
  • Freshly ground pepper, to taste
  • 8 cups water
  • 1 Tbs. white distilled vinegar
  • 4 eggs



Cook the potatoes
Put the red potato and sweet potato in a saucepan and add cold water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.

Assemble the hash
Meanwhile, in a large fry pan over medium-high heat, warm the oil. Add the bell pepper and red onion and sauté until the onion is translucent, about 2 minutes. Add the potatoes, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the pepper is soft, about 6 minutes. Stir in the green onion. Season with salt and pepper and cook, stirring, until the potatoes start to break down and the green onion is softened, about 1 minute.

Divide the hash among individual plates.

Poach the eggs
Meanwhile, in a deep sauté pan over medium heat, bring the water to a gentle simmer. Mix in the vinegar and the 1 tsp. salt. One at a time, crack the eggs into a small bowl, then slide them into the water. After 1 minute, slip a spatula under the eggs to prevent them from sticking to the bottom. Cook the eggs for 3 to 4 minutes.

Using a slotted spoon, carefully remove the eggs from the water, place on top of each serving of hash and serve immediately. Serves 4.


Grandma's Gravy


8 slices bacon
4 sausage patties
1/3 cup White Lily® All Purpose Flour
1 1/4 teaspoons salt
3 1/2 cups milk



COOK meat in large, heavy skillet until brown and crispy. Remove meat; drain on paper towels.


ADD flour to drippings in skillet; stir over medium-high heat until slightly brown, about 1 minute.

3.  ADD salt and milk. Stir constantly until gravy begins to thicken, about 10 minutes. Serve over biscuits, with bacon and sausage.


Corned Beef Hash 

Eggs are a natural partner with corned beef hash. You can prepare them over-easy, scrambled, soft-cooked or poached, as shown here. For simple directions on how to poach eggs, click on the link at left.


  • 1 1/4 lb. Yukon Gold or other waxy yellow
      potatoes, unpeeled, cut into 1/2-inch
  • 2 Tbs. unsalted butter
  • 1 large mild yellow onion, cut into 1/2-inch dice
  • 1 green or red bell pepper, seeded, deribbed
      and cut into 1/2-inch squares
  • 1 1/2 lb. unsliced cooked lean corned beef, cut
      into 1/2-inch dice
  • 1/3 cup milk
  • 1/2 cup finely chopped fresh flat-leaf parsley,
      plus parsley sprigs for garnish
  • 2 Tbs. finely chopped fresh chives
  • Salt and freshly ground pepper, to taste
  • 4 Tbs. vegetable oil


In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.

Meanwhile, in a large nonstick fry pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Set aside.

Drain the potatoes and place in a bowl. Add the onion and bell pepper; set the fry pan aside and do not wash it. Add the corned beef, milk, chopped parsley and chives to the bowl. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.

Heat 2 Tbs. of the oil in the reserved fry pan over medium heat. Add the hash mixture, pressing it down with the back of a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until crusty and lightly browned on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.

Heat the remaining 2 Tbs. oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the other side is crusty, about 10 minutes more. Unmold onto the same plate and cut into wedges. Garnish with parsley sprigs and serve hot. Serves 4