Caramelized Onion Dip

2 large yellow onions
1 T butter
1 T olive oil
1/4 t ground cayenne pepper
1 t kosher salt
1/2 t freshly ground black pepper
4 oz cream cheese (room temperature)
1/2 c sour cream
1/2 c mayo

Cut the onions in half and then slice them in to 1/8" thick half rounds.  (You will have about 3 cups of onions)  Heat the butter and oil in a large saute pan over medium heat.  Add onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.  Allow the onions to cool.

Place the cream cheese, sour cream, and mayo in the bowl of an electric fitted with the paddle attachment and beat until smooth,  Add the onions and mix well.  Taste for seasonings.  Serve at room temperature. 

Whisked Away

Fruit Dip

7oz marshmallow creme
1 (8oz) whipped cream cheese
2 T thawed orange juice
zest of one orange

Combine and refrigerate before serving with fruit.

Six Sisters

Fry Sauce

1 c mayo
1/2 c ketchup
1/4 t garlic powder
1/8 t steak seasoning
1/4 t Worcestershire sauce

Kraft Idaho Fry Sauce

Chocolate Crepes

2 eggs
3/4 c milk
1/2 c water
1 t vanilla extract
1 c flour
3 T sugar
3 T unsweetened cocoa powder
3 T melted butter


Blend all ingredients in a blender.  Pour batter in a oiled frying pan thinly and cook both sides.

Ashlee Macdonald

Cake Pops

1 box cake (prepared, baked, and crumbled)
4 big spoonfuls of frosting
1.5 bags of candy melts
24 cake pop sticks
sprinkles or decor candy to roll in

Mix crumbled cake and frosting in a bowl.  Form into 24 balls.  Melt a 1/4 cup of candy melts and dip tip of cake pop stick in candy melt and then stick in the ball.  Freeze for 1 hour.  Melt rest of candy melts and dip semi-frozen cake balls with the stick in them in the candy melt and immediately sprinkle.  Place upright in a cardboard box to dry and keep shape.

Diva Can Cook

Kolaches

2 c milk (scalded and cooled)

3/4 c crisco

3 well beaten eggs

1/2 c sugar

2 1/4 t yeast

1 T salt

6 c flour

1 t vanilla

1/4 c warm water

Filling:

scrambled eggs

breakfast sausage

bacon

cheese

peppers

Soak yeast in 1/4 c warm water and sprinkle some sugar on that mixture.  

Mix cooled milk with egg, sugar, and crisco and beat together.  

Then add milk egg mixture to yeast mixture and beat together.  Then start adding flour until dough is soft and able to form a ball.  Let dough rise for 30 minutes.

Form walnut-sized balls and fill with about a cookie dough scoop filling mixture.

Place on greased jelly roll pan and let rise for 45 minutes.

Bake for 400 degrees for 10-12 minutes or until light brown.  

Makes 5-6 dozen

Alma Morrison's prize-winning Kolaches recipe

Modifications Ashlee Macdonald