“I made this last year for one of our family suppers and everybody loved it!”

Ingredients
8 oz. fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
6 oz. white chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 (9-inch) chocolate crumb pie crust

1. Combine all puree ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Simmer over low heat 10 minutes; cool. Place in blender; blend until smooth.

2. Microwave chocolate and 3 tablespoons water in small microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into medium bowl; cool until about 85°F. (a small dab on your upper lip will feel slightly cool).

3. Beat cream in medium bowl at medium-high speed until soft peaks barely form. Beat in vanilla. Carefully fold into cooled chocolate mixture (it will seem very soft).

4. Spread 3 tablespoons of the puree over bottom of crust. Spoon half of the mousse over puree; spread evenly. Drop 8 to 10 tablespoons of the puree over mousse; with small knife, swirl puree with mousse. Repeat with remaining mousse and puree. Refrigerate until set, 6 hours or overnight. Store in refrigerator.

(Submitted by Tiffany)

“These meatballs are really tasty with spaghetti or chopped up for baked ziti. Easy to make ahead and freeze in sauce.”

Ingredients
3/2 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried badil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound ground beef (or other ground meat of choice)
2 teaspoons olive oil

1. In large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in tomatoes, tomato paste, water, oregano, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 30 minutes.

2. In a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine eggs, Parm. cheese, garlic, basil, parsley, salt and bread. Cumble beef over mixture and mix well. Shape into one-inch balls.

3. In a large nonstick skillet coated with nonstick spray, brown meatballs in batches in oil over medium heat. Add meatballs to sauce; return to boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.

(Submitted by Tiffany)

“This is a great frosting for cream cheese lovers.  It’s so good! It’s a little tricky to make, but it turned out perfectly for me. I chilled my mixing bowl (Glass or metal - no plastic) and beaters (Be sure everything is clean and dry) before using. Always whip cream first. I whipped the cream until it was very thick, some reviews said to whip until it’s almost like butter. If it isn’t whipped long enough, the frosting will be too runny and you’ll have a hard time getting it to stay on your cake. I also let the frosting sit in the ‘fridge overnight, then let it sit on the counter for a few minutes before icing cake.”

Ingredients
1 (8 ounce) package cream cheese, room temp.
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

(Submitted by Tiffany)

“A tasty and easy way to make ice cream with your ice cream maker!”

Ingredients
6 cups milk, divided
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Also needed: Ice, waxed paper and an ice cream freezer.

1. In a large saucepan, heat 2-1/2 cups milk in 175 degrees (F), stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in vanilla.

2. Place remaining milk in a bowl; whisk in pudding mixtures for 2 minutes. Let stand for 2 minutes or until soft set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Fill cylinder of ice cream freezer two-thirds full, freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer container; freeze 2-4 hours before serving.

(Submitted by Webmaster)

“I made this for a family cook-out and everybody loved it!  I didn’t have a couple things the recipe called for, so there was no bell peppers or celery seed in mine, and I cut down the celery to half a stalk.  Very, very good though!  FYI - this recipe claims to make six servings but it seemed to have made a lot more than that!”

Ingredients
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped (or to taste)
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended.

3. Cover and chill for at least 1 hour before serving.

(Submitted by Webmaster)

Ingredients
5-1/2 cups crushed mulberries
1/2 cup lemon juice
1 box sure jel
1/2 teaspoon butter
8-1/2 cups sugar

1.  Measure 5-1/2 c. crushed berries into large pan.  Stir in lemon juice.

2. Stir in pectin.  Aadd butter to reduce foaming.  Bring to full rolling boil on high heat, stirring constantly.  Stir in sugar.  Return to full rolling boil and boil exactly 4 min., stirring constantly.  Remove from heat.  Skim off an foam with metal spoon.

3. Ladle into jars or plastic containers.  Let set 24 hours before using.  Store in fridge or freezer.

(Submitted by Webmaster)