Hazelnut Butter Cookies with Chips

• 1-1/2 C. all purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 stick unsalted butter, room temp
• 1 C. Futters Hazelnut Butter
• 1/2 C. sugar
• 1/2 C. packed golden brown sugar
• 1 lg. egg
• 1 tsp. vanilla extract
• 1 (12-oz) pkg. semisweet mini chocolate chips

Sift together flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter, Futter’s Hazelnut Butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. Preheat oven to 350° F. Line two baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets and slightly flatten. Bake about 12 minutes or until cookies are brown. Let cool on sheets on racks for 5 minutes. Transfer cookies to racks and cool. Makes 48.

Pepper Jelly Cheesecake Dip

• 2 (8-oz.) packages cream cheese
• 10 oz. grated (not shredded) sharp cheddar cheese
• 2 eggs
• 2 garlic cloves, minced
• 1 (8-oz.) jar Kathy’s Kitchen Jalapeño Pepper Jelly, divided

Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half Kathy’s Kitchen Jalapeño Pepper Jelly. Oil an 8-inch spring form pan and pour in the mixture. Place on top rack of a preheated 350° oven. Place another pan filled with water on the bottom rack of the oven beneath the spring form pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving. When ready to serve, remove ring from spring form pan. Spread remaining Kathy’s Kitchen Jalapeño Pepper Jelly over the top. Serve with crackers. Best served at room temperature.

Mexican Egg Noodles

• 1 lb. ground beef
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 2 C. whole kernel corn
• 3 C. water
• 1 (2.25-oz.) can sliced black olives, drained
• 1 (14.5-oz.) can chopped tomatoes with juice
• 1 (15-oz.) can chili beans, drained
• 1/2 C. chopped green onions
• 1 (1.25-oz.) package taco seasoning mix
• 1/2 tsp. salt
• 1 (12-oz.) pkg. Oakland’s Egg Noodles
• Sour cream and Cheddar cheese, for topping

In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is evenly brown. Drain. Add the corn, olives, tomatoes, chili beans, green onions and water into the skillet. Season with taco seasoning and salt. Cover, and cook 15 minutes. Add Oakland Egg Noodles into the skillet. Cover, and continue cooking 12 minutes, or until egg noodles are tender. Top each serving with a sprinkle of Cheddar cheese and a dollop of sour cream.

Uncle Joe’s Zesty Meatballs

• 2 (8-oz.) packages cream cheese
• 10 oz. grated (not shredded) sharp cheddar cheese
• 2 eggs
• 2 garlic cloves, minced
• 1 (8-oz.) jar Kathy’s Kitchen Jalapeño Pepper Jelly, divided

Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half Kathy’s Kitchen Jalapeño Pepper Jelly. Oil an 8-inch spring form pan and pour in the mixture. Place on top rack of a preheated 350° oven. Place another pan filled with water on the bottom rack of the oven beneath the spring form pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving. When ready to serve, remove ring from spring form pan. Spread remaining Kathy’s Kitchen Jalapeño Pepper Jelly over the top. Serve with crackers. Best served at room temperature.

Raspberry Poppy Seed Pasta Salad

• 1 (16 oz.) package penne pasta
• 1-1/2 C. cubed cooked chicken
• 2 stalks celery, chopped
• 1 C. dried cranberries
• 4 green onions, chopped
• 1-1/2 C. Beverly’s Raspberry Poppy Seed Dressing

Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well. Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in Beverly’s Raspberry Poppy Seed Dressing; stir until evenly mixed.

Gramps’ Delicious Deviled Eggs

• 6 large eggs
• 1/4-1/2 T. dill weed
• 1 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/4 C. mayonnaise
• 1/8 C. Gramp’s Sweet Pickles, chopped
• Paprika
  

Place eggs in saucepan covered with about 1-2” cold water. (Starting them in cold water gets the shells off easier.) Once they reach the boiling point, boil for 10 minutes. Run under cold water and peel when cool. Slice each egg in half the long way and place all yolks in a bowl. Add dill weed, curry powder, cayenne pepper, onion powder, garlic powder, mayonnaise and Gramp’s Sweet Pickles and mix well. Add more spices to your liking if desired. Divide mixture evenly in each egg and place in plate, sprinkle with paprika. Serves 4-6.

Hannah’s Granna’s Apple Cinnamon Rolls

• 1 loaf Frozen bread dough
  

Filling:

• 2 T. soft butter
  
• 1 T. cinnamon
  
• 1/4-1/2 C. Hannah’s Granna’s Apple Spread
  
• 1 tsp. warm water, to seal
  
  

Frosting:

• 4 oz. cream cheese, softened
• 3/4 c. sweet butter
• 1-1/2 c. confectioners’ sugar
• 3/4 tsp. cinnamon
• 1 tsp. vanilla
• Chopped pecans or toffee pieces, opt.

Thaw bread dough in a warm place. Roll out on a floured surface in a rectangle. Spread soft butter over dough. Sprinkle cinnamon over butter. Spread Hannah’s Granna’s Apple Cinnamon Spread over dough. Roll up starting at long end of dough. Seal edges with warm water. Cut into pieces about 1 inch wide. Place pieces into an 8 x 8-inch baking pan that has been sprayed with non-stick cooking spray. Cover with a towel and let rolls rise in warm place until double in size (about 30 minutes). Bake at 350° for about 15 minutes. Frosting: In a large bowl, combine cream cheese, butter, sugar, cinnamon and vanilla. Beat until fluffy. Spread onto warm rolls. Sprinkle tops with chopped pecans or toffee pieces.

Cuginos French Onion Soup

• 2 sm. onions, sliced
• 3 C. water
• 1 C. beef stock
• 1 pkg. Cuginos Baked Burgundy French Onion Soup Mix
• 2 T. butter
• Gruyere cheese, grated
• Sourdough bread, sliced
• Broiler safe crocks

Melt butter on the stovetop, add onions and cook until soft and starting to brown. Add water, beef stock and Cuginos Baked Burgundy French Onion Soup Mix. Bring to a slow boil for 20 minutes. Arrange the sourdough slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp and golden at edges, about 10 minutes. Set aside. Set individual broiler-safe crocks on baking sheet and fill each with about 1-3/4 cups of soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.