Cheese Ball

By Sonya A.

16 oz. cream cheese
4 oz. bleu cheese, crumbled
2 c. shredded cheddar cheese
2 T. worchestershire sauce
2 T. dried minced onion
2 T. dried chopped parsley

Finely chopped pecans, optional Mix all ingredients together. It's easiest to just use your hands to really get it mixed well. Shape into desired size balls and roll in chopped nuts.

Dill Dip

By Sonya A.

1 c. sour cream
1 c. mayonnaise
2 t. Bon Apetit seasoning
2 t. dill weed
2 t. dried, minced onion

Mix together and chill before serving. Great with chips, vegetables or crackers.

Au Gratin Potatoes

By Sonya A.

2 lb. package of frozen hash browns
1/2 c. chopped onion
1/2 c. margarine or butter
16 oz. sour cream1 can cream of mushroom soup
2-3 cups shredded cheddar cheese

Thaw frozen hash browns in bag in microwave for 3 minutes. Put chopped onion and butter or margarine in a large microwave safe bowl and microwave for 2 minutes to begin cooking onion. Mix all ingredients together in large bowl, reserving about 1 cup of the cheese to put on top. Transfer to 9X13 pan. Sprinkle with reserved cheese and bake, uncovered, at 350' for 1 hour.

Olive Garden Zuppa Toscana Soup

From Liz A.

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

1. Sautee Italian Sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions, and garlic for approx. 15 mins, or until onions are soft.
3. Mix together the chicken bouillon and water then add it to the onion, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft.
5. Add heavy cream and cook until throughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

Creamy Cilantro Salad Dressing (Cafe Rio)

by Brenda T.

3 fresh tomatillos, husked and quartered
1 pkg. Ranch buttermilk dressing mix
1 c mayonnaise (or ½ c mayonnaise + ½ c sour cream)
1 c fresh cilantro
2 cloves crushed garlic
¼ tsp crushed cayenne pepper flakes

Combine in blender. Refrigerate 1 hour.

Applebee's Walnut Blondie with Maple Butter Sauce

Contributed by Brenda T.

Dough:
1 cup sifted
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 c chopped walnuts
1/3 c butter or margarine
1 cup packed brown sugar
1 beaten egg (may wish to use 2 eggs if you like a cakier texture)
1 Tbsp vanilla extract
1/2 c white chocolate chips
Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9 inch square pan. Bake for 20-25 minutes in a 350 degree oven or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce
3/4 c maple syrup
1/2 c butter
3/4 c packed brown sugar
1/2 cup walnuts, chopped (opt)
Combine syrup and butter in small saucepan, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts if desired.

How to make a frozen buttercream transfer (FBCT)

By Amber P.

Here is the technique we learned in our cake decorating enrichment night, complete with pictures.

1. Find a picture that you want to use. Coloring book pages are the best. There are tons of free coloring sites online. I used this one. I also printed out text from Microsoft word. You have to either print it as a mirror image (which was an option on my old printer) or flip it over and trace the back of the page so you can read it through the wax paper. Tape the pages down to a hard surface that is transportable (I used a cutting board, but I’ve also used cake boards). Then cover with wax paper and tape that down (double stick tape is good).

2. Using a stiff frosting (I usually use Wilton Black) and outline your words and pictures.

This is the most tedious part- but keep it neat.

3. Start to fill in colors in layers using a round tip. Make sure to use medium consistency frosting.

4. Using a knife dipped in hot water (and re-dipping as needed) gently smooth frosting from the back to push down into crevices.

I started with Yoda’s skin, then added his robe

Make sure to smooth as you go.

Then I finished with his shirt.

5. Fill in around pictures and words with your background color- mine is black (obviously).

6. fill in the rest of the top. I measured mine to the same size as the top of the cake, but you can also do FBCT in a small shape and place it on top of an already decorated cake.

Don’t forget to smooth

7. cover with wax paper and smooth with your hands.

8. place in freezer for 30 minutes or more.

9. remove wax paper from the top of FBCT and place on top of cake that has been crumb coated and frosted on the sides.

10. peel wax paper from the top of FBCT

11. Add boarders

voila!

Here are a couple other examples:

This was my first one

This one only the Clifford is a FBCT

My favorite: