These recipes have been printed in our monthly newsletter.  If you have any
recipes to share, email Jenifer: jam4java@gmail.com
Hot Bacon Swiss Dip

* 1 (8 oz) Cream Cheese                         
* 1 cup real mayonnaise
* 8 oz Swiss - shredded                                
* 1/3 - 1/2 pound bacon
* 3-4 small spring onions, green stems and white finely chopped

Cut the bacon into 1/4 inch strips, fry until crisp, drain on paper towels.
Combine all ingredients and put in a shallow baking dish. Bake at 350
degrees for 20-25 minutes until thoroughly heated.  Serve warm with
tortilla chips, buttery crackers or toasted pita chips.
{Recipe care of Pat Ridge}
Ranch Popcorn

* 1 pkg. Hidden Valley Ranch Dressing Mix
* 1/2 cup salad oil (vegetable or canola)
* 3 bags microwave popcorn
* 1 tsp. dill weed
* 1/2 tsp. lemon pepper
* 1/2 tsp. garlic powder

Meanwhile, pop 3 bags microwave popcorn. Since there is already
plenty of oil, use the lightest popcorn you can find. Pour mix over
popcorn in large bowl to coat well.
{Recipe care of Michelle Bruce}
Cucumber Toasties

* 8oz Cream Cheese, softened
* ½ Cup Mayo (light is ok)
* Half of a 0.7 ounce packet dry Italian-style salad dressing mix
* 2-3 teaspoons dried dill weed or 2-3 Tbsp fresh dill
* 1 cucumber, thinly sliced
* 1 French baguette

Cut baguette into 1/2 inch thick circles and lightly toast in a 350* oven.
Mix cream cheese, mayo, dressing mix, and half of the dill. Spread a
thin layer of the cream cheese mixture on a slice of bread, top with a
slice of cucumber, sprinkle with some remaining dill. (Tip: Cream
cheese mixture can be made the day before served but assemble
toasts close to serve time to avoid sogginess.)
{Recipe care of Michelle Rouillard}
Mediterranean Artichoke Dip

14 oz can artichoke hearts (chopped)
1 clove garlic (minced)
4 oz feta cheese
1 cup mayonnaise
¼ cup red or green peppers (diced)
3 sliced green onions
¼ cup sliced black olives
¾ tsp oregano

Preheat oven to 350 degrees. Combine all ingredients. Bake for 25-30
minutes. Serve with crackers or tortilla chips.
{Recipe care of Dolores Munsick}
Sopapilla

2 (8 oz) cans refrigerated crescent rolls
1/4 Cup honey

Filling:                                                             Topping:
2 (8 oz) pkgs of cream cheese, softened        3/4 Cup white sugar
1 Cup white sugar                                           1 tsp ground cinnamon
1 tsp Mexican vanilla extract                           1/2 Cup butter, softened

Preheat oven to 350. Prepare 9"x13" pan with cooking spray. Beat
cream cheese with 1 C sugar and vanilla until smooth. Unroll crescent
dough, keep as one piece (do not break into triangles). Lay into bottom
of pan and smooth together seams. Evenly spread cream cheese
mixture over crescent layer. Top with other crescent layer. Stir together
¾ cup sugar, cinnamon and butter. Dot evenly over top crescent layer.
Bake until crescent roll has puffed and turned golden brown (about 30
minutes.) Remove from oven and drizzle with honey. Cool completely in
pan before cutting into squares.
{Recipe care of Barb Wehn}
(Makes 1 batch)

* 1/2 stick of real butter (4 Tablespoons)                        
* 1 (10 oz.) bag of marshmallows
* 6 Cups Kellogg's Rice Krispies cereal                            
* Parchment paper

1. Line a 9" x 13" pan with a long sheet of parchment paper, allowing length to
hang over the edges of the pan.  This will allow for the WHOLE sheet of treats
to slide out of the pan when you're done - since they will be dropped off on
Saturday. (This way, there won't be any dishes to return.)  If you have to use
wax paper, please spray it with cooking spray.
2. In large saucepan, melt butter over LOW HEAT. Add marshmallows and stir
until almost completely melted. Remove from heat.  
{Most important tip - LOW
AND SLOW.  When melting your marshmallows, please be sure to use very
low heat and take your time.  If the marshmallows get too hot, it actually
changes the sugar and will make the Rice Krispie Treats VERY HARD.}
3. Add Kellogg's Rice Krispies cereal. Quickly stir until cereal is well coated.
4. Using a buttered spatula (or an extra piece of wax paper with your fingers),
evenly press the mixture into the pan that is already lined with parchment
paper. Cool.
5. Pulling the ends of the parchment paper, slide entire UNCUT batch out of
pan. Cover entirely with parchment and then wrap with plastic wrap to keep soft.
Recipes From Our Members