White Chicken Chili

1 medium onion, chopped

2 tablespoons olive oil

3 cups chicken broth

12 chicken tenderloins, sauteed lightly in olive oil and cut into bite-size pieces (I like to snip out the white tendon first)

1 (4oz.) can of green chiles

1 teaspoons ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 teaspoon dried oregano

3 (15-ounce) cans of mixed beans-great Northern beans and navy beans,drained

3/4 cup sour cream

1 1/2 cups shredded Monterey Jack Cheese

Tabasco, optional

In a large stockpot, over medium heat, saute onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.

Simmer for 30 minutes, stirring frequently. Shortly before serving, add sour cream and cheese. Stir until cheese is melted.

—submitted by Jackie Smith

Party Ham Cheese Sandwiches

1 stick butter

1 tsp. mustard

1 tsp. Worcestershire sauce

1 tsp. poppy seeds

cooked deli ham (thin sliced is best)

Swiss cheese

2 packages Pepperidge Farm party rolls


Melt the butter in a sauce pan and stir in mustard, Worcestershire sauce, and poppy seeds.

Open the Pepperidge Farm party rolls. They come in a metal toss-away cooking pan and are with the rolls in the grocery store. Take the rolls out of the pan and cut them so that you have a huge sandwich of connected rolls. Put the bottom half of the rolls back in the pan and wait for the top half.

Take the ham and cheese slices and layer those on the bottom part of the rolls. The amount is very flexible. I like quite a bit of ham and cheese on my party sandwiches.

Take the top part of the rolls and put them back on top like a sandwich.

Brush the butter sauce evenly on top of the party rolls.

At this point, the rolls look pretty much as they did when you first opened them. They are just sandwiched with the meat and cheese hidden in the middle and with the butter sauce spread on top.

Cover the party rolls with tin foil, or the bread will get hard in the oven.

Bake at 350F for 15 minutes or until the cheese is melted.

—submitted by Darlene Brown

Cran-Raspberry Snowball Punch

1 (32 ounce) bottle Knudsen Cranberry Nectar, chilled

1 (12 ounce) jar Smucker's Seedless Red Raspberry Jam

1 1/2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled

1/2 gallon vanilla or vanilla bean ice cream

Combine cranberry nectar, red raspberry jam and lemon-lime soda in a large punch bowl until well combined. Using a medium sized scoop, spoon half of the ice cream over fruit mixture; stir until frothy. Top with remaining scoops of ice cream forming 'ice cream snowballs' atop the froth.

—submitted by Leigh Hancher

Breakfast Sausage Casserole

2 pounds bulk sausage

10 slices bread (crusts removed)

butter, at room temperature

2-3 cups grated cheddar cheese

8 eggs

1 quart half and half

2 teaspoons salt

2 teaspoons dry mustard

Brown sausage and drain on paper towels.

Butter a 9x13 ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down.

Add a layer of sausage, spreading evenly, then add a layer of cheese.

Cover the sausage and cheese layer using 6 buttered slices of bread with the buttered side facing up.

Mix together dry mustard and salt. Combine milk, eggs, mustard and salt.

Pour milk mixture over top of bread and allow to stand overnight in the refrigerator.

The following day, bake at 350F for 1 hour.

Remove from oven and allow 20 to 30 minutes before cutting into serving sized pieces.

Can be frozen. Leftovers can be reheated in the microwave.

—submitted by Darlene Brown

Baked French Toast

1 (1 pound) loaf French bread, cut

diagonally in 1 inch slices

8 eggs

2 cups milk

1 1/2 cups half-and-half cream

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

3/4 cup butter

1 1/3 cups brown sugar

3 tablespoons light corn syrup

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

—submitted by Leigh Hancher