• 1 lb. bratwurst (5 links, boiled)
• 3 tablespoons baking soda
• 1 lb. store bought pizza dough
• 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning mix
• 1/2 cup Hidden Valley Honey BBQ Ranch Dressing (to serve)

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Bring a large pot of water to a boil, add bratwurst and cook for 8 to 10 minutes.  Remove and allow to cool.  Bring 12 cups of water to a boil, season with salt and add baking soda.  On a lightly floured surface, roll pizza dough out 1/4 inch think, creating a rectangle.  Cut 5 pieces of dough into 5″ x 3″ rectangles.  Wrap each bratwurst in the pizza dough, pinching edges to seal using a toothpick.  Boil the wrapped bratwurst in the baking soda water for 30 seconds.  Remove to the prepared baking sheet.  Sprinkle with Hidden Valley Original Ranch Salad Dressing & Seasoning mix.  Bake for 10 minutes or until pretzels are cooked through and golden brown.  Serve with Hidden Valley Honey BBQ Ranch Dressing.

Tip:  Perfect dish for parties — cut the bratwurst and pizza dough in half to make bite-sized appetizers.

• 6 boneless pork loin chops (1″ thick)
• 1 tablespoon vegetable oil
• 1 package (6 oz.) crushed stuffing mix
• 1 can (21 oz.) apple pie filling with cinnamon

In a skillet, brown pork chops in oil over medium-high heat.  Meanwhile, prepare stuffing according to package directions.  Spread pie filling into a greased 13″ x 9″ x 2″ baking dish.  Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350 degrees for 35 minutes.  Uncover; bake 10 minutes longer or until a meat thermometer reads 160 degrees.

YIELD:  6 servings.

• 1 pound bulk hot pork sausage
• 1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 2 to 3 teaspoons rubbed sage
• 3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain.  In a bowl, combine soup, milk, sage and sausage.  Stir in the biscuit mix just until moistened.  Fill greased miniature or regular muffin cups two-thirds full.  Bake at 400 degrees for 15-20 minutes or until muffins test done.  YIELD:  4 dozen mini-muffins or 2 dozen regular muffins.

• 2 eggs
• 2 cups all-purpose flour
• 2 cups sugar
• 1 can (20 oz.) crushed pineapple in juice, undrained
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut
• 2 teaspoons baking soda

Cream Cheese Frosting:

• 1 package (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 3/4 cups powdered sugar
• 1/2 cup flaked coconut

In a mixing bowl, beat eggs, flour, sugar, pineapple, vanilla, coconut and baking soda.  Pour into a greased and floured 1-” x 9″ x 2″ baking pan.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter and vanilla on medium speed until blended.  Gradually beat in powdered sugar.  Stir in coconut.  Spread over cake.  Store in the refrigerator.

• 1 can each, drained:  green beans, yellow beans and kidney beans

Add:

• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped

Dressing:

• 1/2 cup vinegar
• 1/2 cup salad oil
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Shake well.  Let stand over beans at least 24 hours.

(Barbara Brase)

Ingredients:

1 – 28 oz can crushed tomatoes

1 large garlic clove, crushed

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 – 15 oz container ricotta cheese

1 large egg

12 no-boil lasagna noodles

1 – 14.5 oz can sliced carrots, well drained

1 – 13.5 oz can chopped spinach, well drained

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Directions:

In 2 quart saucepan over high heat, heat tomatoes, garlic, basil, salt and pepper. Heat to boiling; reduce to low and simmer uncovered 10 minutes to blend flavors. Heat oven to 375 degrees Fahrenheit. Grease 12 x 8 inch baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon tomato sauce on bottom of dish to coat. Place 3 uncooked noodles lengethwise across the pan. Top with 1/3 of tomato sauce. With spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with uncooked noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let cool before cutting.

• 2 lbs. beef stew meat
• 2 large carrots, cut into good sized sliced
• 1 large onion, cut into chunks
• 2 stalks of celery, cut into chunks
• 2 medium potatoes, quartered
• 1/2 package frozen peas
• salt and pepper
• 2 can mushroom soup

Combine everything in casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for 4 hours.

(Jeanette Pagel)

Cover 1 cup chopped dates with 1 cup boiling water.  Let stand for a few minutes.  Cream:

• 1 cup butter
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Add the dates and water.  Sift together:

• 1 3/4 cups flour
• 1 tablespoon cocoa
• 1 teaspoon soda

Add to the batter.  Stir in 1/2 cup chocolate chips.  Spread in 9″ x 12″ greased pan.  Sprinkle with 1/2 cup chocolate chips and 1/2 cup nuts.  Bake for 40 minutes at 350 degrees.

(Elda Vogt)

• 6 cups chopped potatoes
• 1/2 cup chopped onion
• 1 teaspoon salt
• 3 cups mashed potatoes
• 3 cups cubed ham
• 1 lb. Velveeta cheese
• 2 or 3 cups milk

Put all except Velveeta cheese in crock pot on high for two hours; then turn down to low.  When potatoes are done, serve.  Just before serving, add Velveeta cheese and let it melt.

(Mildred Bergmann)

• 5 large russet potatoes, skins on, quartered
• 1 cup diced Cheddar or Colby Jack cheese
• 1 tablespoon butter
• 3 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• favorite baked potato toppings, such as bacon bits, sour cream, chopped chives, green onions, etc.

Preheat the oven to 350 degrees.  Generously coat 15 wells of two 12-cup muffin pans with nonstick spray.  Place the potatoes in a large pot and cover with water.  Bring to a boil, reduce heat to medium and simmer until tender when pierced with a knife, 15 to 20 minutes.  Drain, place potatoes in a large bowl and mash with a potato masher.  Fold in the cheese and butter, then add the eggs, salt and pepper.

Divide the potato mixture among the prepared muffin cups, filling them to the top (the cupcakes will not rise in the oven).  Bake 40 to 45 minutes or until golden.  Cool the muffins in the pans on a rack for 10 minutes before removing from the pans and serving with your favorite baked potato toppings.

(Midwest Dairy Association)