Bleu Cheese and Onion Dip

Ingredients:

3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper


In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well.

Cover and let chill in the refrigerator for about an hour.

This dip is good with crackers, raw
vegetables, and potato chips.

Gooey Chocolate Cookies

1 pkg. (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla
1 pkg. (18 1/4 oz.) chocolate cake mix


In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the egg and the vanilla. Add the cake mix and mix well. The Dough Will Be Sticky.

Cover and refrigerate for 2 hours.

Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets.

Bake at 350 F. for 9-11 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks.

Makes about 4 1/2 dozen



Recipe Source: Taste Of Home - Angela Bailey

Old Fashioned Split Pea Soup

All I need are carrots and celery to make this yummy soup . . . my mom just brought me the ham bones from Easter dinner . . . can't wait for the aroma of this soup cooking to fill my house! Oh yeah . . . don't forget some really good bread to go with this.


INGREDIENTS:

1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste


DIRECTIONS:

In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.

Yield: 8 Servings



Source: my recipe files . . . I have no idea where this recipe came from

Better than Anything Cake

I love those recipes that are "semi-homemade" . . .


Ingredients:

1 box yellow cake mix
1 c. sugar
1 large can of crushed pineapple


Topping:

1 pkg. vanilla instant pudding
2 c. milk
1 9-ounce tub of Cool Whip (whipped topping)
1 large back of shredded coconut


Directions:

Bake cake as directed on the box for a 9x13 pan.

Just before the cake is ready to come out of the oven, mix the sugar and pineapple in a saucepan over medium-high heat and bring to a boil. Dissolve sugar completely.

As soon as the cake comes out of the oven, take a fork and poke holes all over
the top of the cake.

Pour sugar/pineapple mixture over hot cake and set aside to cool completely.

Meanwhile, mix the pudding with 2 cups of milk. Add shredded coconut and
spread evenly on top of cooled cake.

Refrigerate.

Just before serving time, spread a large container of Cool Whip over the entire top of cake and keep refrigerated.


Source: CakeClubRecipes