CHEESE BALL/LOG 3 WAYS

RANCH (our family favorite)

2 8oz cream cheese softened to room temperature

4 TBL sour cream

1 env. Ranch salad dressing mix

1 tsp dried minced onion (optional but I always use it)

1 cup cheese (I like sharp best) (blue is good but start with a little and taste after each addition)

Optional: bacon bits, chopped almonds, pecans or finely grated cheddar

Mix sour cream with ranch powder and onion. Mix with softened cream cheese. Stir in cheese of choice. Put on cling wrap and shape into a ball and refrigerate for at least one hour.

Remove from cling wrap and roll in bacon bits, chopped almonds, pecans, finely grated cheddar or just leave as is.

Serve with crackers. Delicious with veggies!

Makes 1 large or 2 small cheese balls.

PARTY CHEESE BALL/LOG

2 8 oz cream cheese

2 cup sharp cheddar

1 TBL chopped green pepper

1 TBL chopped onion

2 tsp Worcestershire

1 tsp lemon juice

Dash of salt

Chopped nuts

Mix all but the nuts. Chill several hours, form into balls or logs then roll in nuts.

GREEN OLIVE

1 (8 ounce) package cream cheese, softened

1 tablespoon mayonnaise

1 teaspoon lemon juice concentrate

1 (8 ounce) package shredded Cheddar cheese

1/4 cup chopped onion (sub with 1 TBL dehydrated minced onion)

1/2 cup chopped green olives

In a medium bowl, blend cream cheese, mayonnaise and lemon juice concentrate. Mix in Cheddar cheese, onion and green olives. Form the mixture into a ball shape. Cover and chill in the refrigerator 3 hours, or until firm, before serving.

ANSELMO AWESOME PASTA SAUCE

2 #10 Cans Tomato Sauce (25cups/13lb. 4oz.)

4 Cups Fresh Chopped Onion

2 TBL Minced Garlic

5 lbs. browned hamburger

2 TBL Dried Basil

4 tsp Dried Oregano

2 TBL Salt (I always half this.  You can add more at the end if needed)

Simmer 8 hours

*I have halved this recipe and cooked it in a crock pot and it worked well!

ANSELMO RAVIOLI

PASTA

14 cups four

3 tsp salt

12 egg

6 tsp oil

2 cups water (add it slow, it's easier to add water a little at a time then trying to thicken up the dough)

FILLING

5 lbs. raw hamburger

3 TBL minced garlic

3 TBL dried minced onion

2 TBL oregano

½ TBL salt

1 TBL pepper

Cook all together, drain. (if you cook in water you can break it down really small)

Then add:

4 boxes spinach, chopped really small and squeezed dry

½ cup parmesan cheese

MAKES ABOUT 300 RAVIOLI

CRANBERRY CREAM CHEESE HOLIDAY SALAD

1 1/2 cups crushed Almonds

4 1/2 tablespoons Splenda

3/4 cup butter, melted

1 tsp salt

1 cup Splenda

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen lite whipped topping, thawed

2 (3 ounce) packages sugar free raspberry Jello

2 cups boiling water

1 (16 ounce) package frozen raspberries

8 ounces of cranberries (chopped) 

Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt, 4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

*Can 1/2 the recipe in a 9x9 pan.

CROCK POT BEEF AND NOODLES

(2 pound) beef chuck roast (I’ve also used steak)

1 envelope onion or beefy onion soup mix

1 can condensed cream of mushroom soup, undiluted

4 cloves garlic, minced

1 can (14-ounce) beef broth

2 (12 ounce) packages frozen egg noodles

Salt and pepper to taste

Additional beef broth to add in with noodles (1 to 2 cans)

Parsley for garnish, optional

1. Place beef roast in slow cooker. Mix onion soup mix, cream of mushroom soup, garlic, and beef broth. Pour over meat.

2. Put lid on crockpot and cook 9 to 10 hours on LOW.

3. Remove lid and shred beef using 2 forks. Add noodles and enough beef broth to mostly submerge the noodles. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.

Cook for 1 hour. Check for seasoning and add salt and pepper to taste. Sprinkle parsley on top when serving.  Serves 8

CARROTS & CRANBERRIES

1 lb. packages carrots, peeled and cut into chunks

1 cup dried cranberries, or more to taste

1/4 cup chicken broth

1/4 cup butter, melted

1/4 cup dark brown sugar

1 pinch ground cinnamon, or to taste

1. Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.

2. Cook in microwave on High for 4 minutes..

3. Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

SWEET GLAZED CARROTS

1 lb. Carrots

2 TBL. Butter

2 TBL. Honey

1 TBL. Brown Sugar

Pinch of Thyme

S & P to Taste

Cook on stove top until tender crisp. About 15-20 minutes.