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Recipes2006 Recipes December 2006This month's recipe was sent to us by Carol Manhart of Colorado Springs and sounds delicious. Carol writes, “I sometimes don't use all of either the peanut butter and/or the chocolate filling, or else I use a slightly larger pan.” I am looking forward to trying this one out and thanks for your contribution! MVEA has a VERY limited number of cookbooks still for sale. They contain about 450 recipes printed in the Colorado Country Life Magazine over the years. The books are $10 a piece and can be purchased at either MVEA office. Please call ahead to see if we still have them available as there are so few remaining. Peanut Butter Chocolate Dessert 20 Oreo or other cream filled chocolate cookies (divided) 2 Tablespoons butter or margarine, melted 1- 8 oz. pkg. cream cheese, softened ½ cup smooth peanut butter 1 ½ cups confectioners sugar (divided) 1 – 16 oz. container of frozen whipped topping, thawed (divided) 15 miniature peanut butter cups, chopped 1 cup cold whole milk 1 small package instant chocolate fudge pudding mix Directions: Crush 16 cookies, toss with melted buter. Press onto the bottom of an ungreased 9-inch square pan at least 2 inches deep. In a mixing bowl, beat cream cheese, peanut butter and 1 cup of confectioners sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another mixing bowl, beat the milk, pudding mix and remaining confectioners sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over the peanut butter cups. Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 hours. November 2006This month's contribution is from Debra Tomim of Colorado Springs . Debra writes, “This is great for game days. I enjoy the sharing of recipes in the MVEA Colorado Country Life Magazine. Here's my contribution to the column's success.” With all the games coming up, I'm sure this will be a hit! Thanks for your contribution! If you have a recipe you would like to share, please send it to: MVEA, attn: Deborah Skillicorn, P.O. Box 1600, Limon, CO 80828.
Pre-heat oven to 350 degrees Mix together by hand: 1 - 17 ounce can corn, drained 1 cup mayonnaise 2 cans small cans green chilies, chopped and drained 2 cups shredded Monterey Jack and Cheddar cheese mix Pour into ungreased pie plate. Bake at 350 degrees for 30 minutes. Serve with corn chips.
Here is the perfect recipe! Ilene Feirman of Monument writes, “This recipe was given to me by my mother-in-law long distance over the telephone many years ago. I love it because it is delicious, is either part of the main entrée or a dessert, can be eaten hot or cold, transports easily to pot lucks and picnics, and best of all, is simple to prepare and makes me look like a great cook!” This is my kind of recipe and perfect for the upcoming holiday season. Thanks for the contribution. If you have a recipe you would like to share, please send it to: MVEA, Attn: Deborah Skillicorn, P.O. Box 1600, Limon, CO 80828. You will receive a $10 credit on your MVEA bill the month the recipe is published. Sweet Potato Pie 4 medium sweet potatoes 2 cups (1 pound can) crushed pineapple, drained (save juice) One-half cup sugar One fourth teaspoon cinnamon Peel, cut up and boil sweet potatoes until tender; mash. Combine with pineapple, sugar and cinnamon; thin with pineapple juice if necessary. Bake in a 9 x 13 inch buttered baking dish (sprinkle cinnamon over the top) at 350 degrees for 30 minutes. September 2006 World Series time is coming up so a lot of us will be snacking in front of the tube and having a few baseball parties. Rie and Andrew Smith of Monument sent this great Tex-Mex Dip to us, which sounds great for any occasion. Thanks for the contribution.
3 medium avocados 2 Tablespoons fresh lemon juice One-half teaspoon salt One-fourth teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup sour cream One-half cup mayonnaise 1 package taco seasoning mix 2 – 10.5 ounce cans jalapeno bean dip 2 bunches green onions, sliced 3 medium tomatoes, chopped 1 – 6 ounce can ripe olives, sliced 8 ounces Colby Longhorn cheese, grated Tortilla chips In a bowl, mash avocados with lemon juice, salt, pepper and Worcestershire sauce. In another bowl, mix sour cream, mayonnaise and taco seasoning. Spread bean dip in a 9 x 13 serving dish or a large clear glass bowl. Top with avocado mixture, then sour cream mixture. Layer onions, tomatoes, olives and cheese over the sour cream. Chill. Serve with tortilla chips. Note: Do not make more than several hours in advance or the avocados will discolor. August 2006 School is back in session, which means the kids will be starving to death when they get home and standing in front of the open refrigerator for twenty minutes waiting for something good to magically appear. Here is a little something that you can stick in there that is not only good, but also has healthy stuff in it. Gwen Ridenour of Colorado Springs sent us this recipe for Carrot Bars that looks close enough to carrot cake to makes it wonderful. Thanks for your contribution! Carrot Bars 1-cup sugar Three-fourths cup vegetable oil 2 eggs 1-cup flour 1-teaspoon cinnamon One-half teaspoon baking soda One- half-teaspoon salt 1-cup fresh shredded carrots One-half cup toasted sunflower seeds (opt) 1 can cream cheese frosting
Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan. In a large bowl, using electric mixer set at medium, beat sugar, oil and eggs until light. Stir in flour, cinnamon, baking soda and salt until combined. Gently stir in carrots and seeds. Pour into prepared pan. Bake until toothpick inserted in center comes out clean, about 20-25 minutes. Cool on wire rack. Spread frosting on uncut bars. Cut into 2-inch squares and serve. Refrigerate any leftovers. July 2006 Summer is a time for potlucks so here are a couple of items that might tickle your taste buds. Judy Collins from Colorado Springs shares her recipe for broccoli casserole and Sandra Hawman of Falcon sent us a peanut butter cookie recipe. Sandra writes us, “I have made hundreds of thousands of these cookies and they are liked by kids and adults.' Baking that many cookies, Sandra should be considered an expert on peanut butter cookies and I will definitely try these out. We thank Judy and Sandra for their contributions and they will each receive a $10 credit on their electric bill. If you have a recipe you would like to share, please send it to: MVEA, attn: Deborah Skillicorn, P.O. Box 1600, Limon, CO 80828. You will receive a $10 credit the month the recipe is published.
1 pkg. cooked chopped broccoli 1 can cream of mushroom soup 1 small jar cheese whiz 1 cup cooked rice 1 chopped onion 1 stick margarine or butter Brown onion in margarine. Mix in rest of ingredients. Bake at 350 degrees for 30 minutes. Peanut Butter Crisscrosses 1 C. sugar 1 C. brown sugar 3 C. flour 2 tsp. Soda Dash of salt 2 beaten eggs 1 C. shortening 1 C. peanut butter Mix all ingredients together. Roll into tablespoon size balls and place about an inch apart on a cookie sheet. Use a fork to make a crisscross pattern on the cookie by lightly pressing. Bake at 375 degrees for about 15 minutes. Cool 10 minutes and remove from cookie sheet.
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Hot Corn Dip 
Tex-Mex Dip
Broccoli Casserole