2011 FALL
CRAZY CROPPER RECIPES
Finally! Here are the recipes I gathered from the 2011 Fall Retreat! Some people included their
names, but not everyone did. I am going to try to put them in some order, but it’s going to be
hard, so bear with me! In this index, you should be able to click on the recipe you want and it
SHOULD jump to it. We’ll see how THAT works out. Anyway, enjoy and just know that my
mouth is watering as I am remember every single recipe that I type! Oh, and if there are
mistakes… I’m SO sorry!!!
INDEX
Soups we had for lunch
Taco Soup – Janis Purves
White Chicken Chili – Vickie Alcorn
Fruit Dishes
Fruitilicious Cocktail Concoction – Holli
Harter
Grape Salad – Tammie Dawn Patton
Appetizers
Buffalo Chicken Dip – Pam McEntire
Captain Stewart’s Sea Biscuits – Brenda
Stewart
Rotel – Tammie Dawn Patton
Salsa & Cream Cheese Dip – Tysha Shay
Sausage Cheese Balls – Suzy Bruner
Snack Mixes
Beth’s Chex Mix – Beth Bruner
Chex Mix – Susan Jones
Cinnamon Corn
Fabulous Puff Corn – Holli Harter
Nutty Pretzel Nuggets – Holli Harter
The Good Stuff
Pretzel Rods – Suzy Bruner
Miscellaneous
Almond Toffee – Beth Bruner
Brownie Balls
Caramel Layer Chocolate Squares
Chocolate Peanut Butter Shortbread Squares
– Lavon McGinnis
Cream Cheese Frosting
Fantasy Fudge – Lori Ball
Graham Cracker Crunchies – Susan Jones
Marbled Brownies
Muddy Buddies – Sheila Ker
Noodle Clusters – Sheila Ker
OMGosh – Terri Lasseter
Peanut Butter Krispies – Susan Jones
Peanut Butter Pretzel Balls
Pecan Tassies
Turtle Pretzels – Brenda Boyd
Recipes
Cookies
Aunt Myrtle’s Brown Sugar Cookies
Chocolate No Bake Cookies – Sheila Ker
Classic Chocolate Chip Cookies
Cranberry Oatmeal Cookies
Peanut Butter Blossom Cookies
Peanut Butter-N-Oatmeal Bars
Muffins/Cupcakes
Brownie Muffins
Cinnamon Crumb Cupcakes
White Chicken Chili – Vickie Alcorn
1 can Chicken Broth
4 cans Great Northern Beans
2 cans Chopped Green Chilies (or 1
large can)
1 large can White Chicken Meat
1
1
1
1
small chopped onion
t. Ground Cumin
t. Oregano
t. chopped Garlic or Garlic Powder
Combine all ingredients in crockpot. Cook on low for 6 hours. It can cook overnight.
Makes a lot and freezes well.
Weight Watchers Taco Soup – Janis Purves
1
1
1
1
1
1
1
1
1
lb. ground turkey or ground beef
large onion, chopped
(1oz) package Hidden Valley Ranch Dressing Mix
(1oz) package Taco Seasoning Mix
(16oz) can pinto beans
(16oz) can chili beans
(16oz) can whole kernel corn
(8oz) can Mexican-style tomatoes
(8oz) can diced tomatoes (any flavor)
Brown meat & onions and drain. Mix Ranch and Taco seasonings into meat. Add rest
of ingredients, undrained to mixture. Simmer 1 hour or cook in crock pot on low for 4
hours. (don’t forget those crock pot liners… they are wonderful when it comes to clean
up time!)
Recipes – perhaps one of my favorites!
Drive to Wal-Mart
Go to the Cookie Aisle
Pick out Cookies
Take to check-out register and pay
Go home & enjoy
No mess to clean up!
Fruitilicious Cocktail Concoction – Holli Harter
2 cans Fruit Cocktail
1 can Mandarin Oranges
1 pkg French Vanilla Instant Pudding
Pour juice and all in a big bowl. Sprinkle pudding over and mix slowly. Cool in fridge
1 – 2 hours. EAT!
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Grape Salad – Tammie Dawn Patton
1
1
8
8
lb red grapes
lb green grapes
oz sour cream
oz cream cheese (room temp)
1 cup sharp cheddar cheese (shredded)
½ cup Splenda
1 cup brown sugar
1 cup chopped pecans
Wash grapes & lay out to dry. Mix sour cream, cream cheese, cheddar cheese &
splenda. Fold in grapes. Put in pan then mix brown sugar & nuts and sprinkle on
top. Chill.
Best if made night before and kept in fridge until time to serve. (sometimes I only use
one color grape and usually use the whole bag)
Rotel – Tammie Dawn Patton
1 48oz can whole Tomatoes
1 48 oz can Rotel
3 cloves fresh garlic
½ cup fresh yellow onion
½ cup cilantro
1 ½ t. onion powder, onion salt, garlic
powder & garlic salt
2 t. cumin
6-8 jalapenos sliced (add to make
hotter)
I put my onion, cilantro, garlic & jalapenos in food processor first, process. Then, I
add my tomatoes & dry ingredients, process. Then, I add rotel and process.
Buffalo Chicken Dip – Pam McEntire
2 (10oz) cans chunk chicken, drained (I
use the 12.5oz)
2 (8oz) packages cream cheese –
softened
1 cup Ranch dressing
¾ cup pepper sauce (such as Frank’s
Red Hot)
1 ½ cup shredded Cheddar Cheese
1 (8oz) box chicken flavored crackers
Heat chicken & hot sauce in a skillet over medium heat until heated through. Stir in
cream cheese & ranch dressing. Cook, stirring until well blended & warm. Mix in half
of the shredded cheese & transfer mixture into dish. Sprinkle remaining cheese over
top. Put in oven on 350 for 20 – 25 minutes. Eat with celery & crackers.
Salsa & Cream Cheese Dip – Tysha Shay
1 jar salsa (any flavor)
1 lg. tub of whipped cream cheese
¾ cup shredded cheese
Dump all ingredients into mixing bowl & mix until creamy. Note: for the 2011 Fall
Retreat, I used peach, pineapple chipotle salsa for a bit of a kick!
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Captain Stewart’s Sea Biscuits – Brenda Stewart
2 ¼ c Bisquick
4 c Shredded cheese (taco cheese)
1 lb Sausage (cooked)
2/3 c milk
Mix all parts. Drop large spoonfuls onto ungreased cookie sheet. Preheat oven to 450
degrees. Cook/Bake 10 – 15 minutes.
Cinnamon Corn
3 bags popped corn
½ c butter
½ c peanut butter
½ c sugar
Melt together the butter, peanut butter and sugar. Coat popcorn with mix and bake
on foil for 15 minutes in a 350 degree oven.
Chex Mix – Susan Jones
3
3
1
1
1
cups corn, wheat & rice chex
cups Cheerios
sm package of Gold Fish
cup mixed nuts
cup mini pretzels
6 T. butter
2 T Worchestershire sauce
1 ½ t. seasoned salt
¾ t. garlic powder
½ t. onion powder
Add all dry ingredients. Melt butter, add seasoning. Mix into cereal mixture until
evenly coated. I bake in oven on cookie sheet at 325 degrees. Cook for 15 minutes
then stir. Repeat 3 more times. I also add Cajun seasoning to taste and also bagel
chips, melba toast or Bugles. It depends on what you like.
Fabulous Puff Corn – Holli Harter
1 bag Puff Corn
½ box Rice Chex cereal
1 can Toffee Peanuts
Vanilla Almond Bark
Mix above on strip of foil. Melt almond bark and drizzle and gently mix. Let cool 30 –
40 minutes and break up and EAT!
Nutty Pretzel Nuggets – Holli Harter
1 bag pretzel nuggets
1 small bag of sliced almonds
Spread on foil. Melt almond and butter & drizzle. Mix gently and let cool. EAT!
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The Good Stuff
1 cup Rice Chex
1 cup Corn Chex
Half bag of Pretzels
1 can mixed nuts
1 package Almond Bark
Put cereal and snacks in a microwave bowl. Place almond bark in a microwave safe
container and melt, watching carefully. Put melted almond bark in snack mixture and
mix. Using buttered hands works best… work the almond bark into snack mixture
until all is coated.
Peanut Butter Krispies – Susan Jones
1 cup sugar
1 cup Karo Syrup
12 oz Peanut Butter
4 cups Rice Krispies
Add sugar & Karo to pan. When sugar dissolves add peanut butter. Stir until it melts
together with sugar mixture. Remove from heat and add rice krispies. Spoon onto
waxed paper.
Brownie Balls
1 pkg Brownie Mix
2 cups Powdered Sugar
Mix and cook brownies according to package minus 5 minutes of cook times. Remove
from pan immediately taking spoonful of cooked dough, rolling into ball and rolling
into powdered sugar.
Noodle Clusters – Sheila Ker
3 cups chow mein noodles
2 cups sugar
1 stick margarine
3 T. cocoa
1 t. vanilla
½ cup peanut butter
Melt sugar, milk, butter, cocoa, vanilla and peanut butter in microwave until smooth.
Stir in show mein noodles until covered. Drop on wax paper and store in airtight
container in the fridge.
Turtle Pretzels – Brenda Boyd
1 pkg Rold Gold Tiny Twists pretzels
13 oz package Rolos (unwrapped)
60 pecan halves
Preheat oven to 250 degrees. Line two cookie sheets with foil. Place 30 pretzels on
each sheet. Place a Rolo on the center of each pretzel. Bake one sheet at a time for 4
minutes (be sure to set your timer!). Remove from oven and press a pecan half into
each Rolo until it spreads. Let cool for 15 minutes, then refrigerate to set up. Store in
a sealed container. Yields 5 dozen.
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Pecan Tassies
Pastry
3 oz softened cream cheese
1 cup sifted flour
½ cup butter
Blend together, make 2 dozen balls for mini muffin pan
Filling
1 egg
¾ cup brown sugar
1 T. butter
Blend filling together.
1 t. vanilla
Dash of salt
1 cup chopped pecans
Divide ½ the pecans. Form dough balls to mini muffin pan. Sprinkle ½ the pecans in
the pastry dough. Pour filling into pastry dough and top with the remainder of
pecans. Bake at 325 for 25 minutes.
Peanut Butter Pretzel Balls
1 cup Crunchy Peanut Butter
½ cup finely chopped Pretzels
1 cup milk chocolate chips
Combine peanut butter and chopped pretzels in a bowl and mix well. Freeze peanut
butter mixture for at least 30 minutes. Roll about 1 ½ tablespoons of peanut butter
mixture into a ball. Melt chocolate chips until runny. Dip balls into chocolate until
fully coated. Place on waxed paper.
Fantasy Fudge – Lori Ball
3 cups sugar
¾ cup butter
1 small can evaporate milk (5oz)
1 small pkg semi sweet chocolate chips
1 jar (7oz) Jet-Puffed Marshmallow
Cream
1 t. vanilla
Line 9 x 9 square pan with foil. Bring sugar, butter, evaporated milk to full rolling boil
in 3 quart pan on medium, stirring constantly. Cook 4 minutes…remove from heat.
Add chocolate and cream... stir until melted. Add vanilla and mix well.
Pour into pan… spread. Let cool completely! Enjoy!
OMGosh – Terri Lasseter
Chocolate Chip cookie dough
Any kind of Oreo Cookies
Brownie Mix
Put cookie dough on bottom, place Oreo on the dough, then pour the brownie mix over
the cookies. Bake at 350 for 30 minutes.
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Cream Cheese Frosting
4 oz unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 t. vanilla
In a large bowl, beat together the butter and cream cheese with a mixer. With the
mixer on low speed, add the powdered sugar one cup at a time until smooth and
creamy. Beat in vanilla.
Graham Cracker Crunchies – Susan Jones
48 Graham Crackers broken at
perforation
1 stick butter and
1 stick margarine
½ cup sugar
1 cup nuts
Boil mixture minus nuts for 2 minutes and pour over crackers. Sprinkle with nuts
and bake 8 minutes at 350 degrees.
Chocolate No Bake Cookies – Sheila Ker
3 cups quick oatmeal
2 cups sugar
1 stick margarine
3 T. Cocoa
½ cup peanut butter
1 t. vanilla
ombine sugar, milk, butter and cocoa. Boil stirring constantly for 1 minute. Remove
from heat, add vanilla and mix well. Add peanut butter and mix well. Drop by
spoonful onto waxed paper. Cool and enjoy!
Muddy Buddies – Sheila Ker
9 cups Rice Chex
1 cup Chocolate Chips
½ cup peanut butter
¼ cup butter
1 t. vanilla
1 ½ cup powdered sugar
Melt chocolate chips, peanut butter and butter in microwave until smooth, add
vanilla. Coat cereal with mixture. Pour cereal into Ziploc bag with powdered sugar,
shake until covered. Store in airtight container in refrigerator.
Marbled Brownies
Prepare your most decadent brownie recipe or mix and pour into 9 x 13 baking pan.
Mix one 8 oz package of cream cheese, two eggs and ½ cup of sugar, using an electric
mixer. Pour the cream cheese mixture over the top of the brownie mixture, spreading
evenly. Take a dinner knife and run it through the mixture in several directions, to get
the marbling effect.
Bake ad the specified temperature of the brownie recipe.
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Caramel Layer Chocolate Squares
1
1
1
1
5oz can evaporated milk
14oz package vanilla caramels
German Chocolate cake mix
cup chopped nuts
½ cup softened butter
1 6oz package semi sweet chocolate
chips
Preheat oven to 350 degrees. Reserve 2 T. evaporated milk. In saucepan, combine
caramels and milk, stir until melted. In bowl combine cake mix, nuts, butter and
reserved milk. Mixture will be crumbly. Press ½ of cake mixture into ungreased 13 x
9 pan. Bake for 8 minutes, remove from oven, sprinkle with chocolate chips then pour
caramel over and spread remaining cake mixture over caramel. Return to oven and
bake for 18 minutes. Cool for 1 hour or until completely cool, cut into bars.
Classic Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 t. vanilla
2 eggs
2 ¼ cup all purpose flour
1 t. baking soda
½ t. salt
2 cups (12oz pkg) semi sweet chocolate
chips
1 cup chopped nuts (optional)
Preheat oven to 375. Beat butter, sugar, brown sugar and vanilla in bowl until cream.
Add eggs, beat well. Stir flour, baking soda and salt, gradually add to butter mixture,
beating well. Stir in chocolate chips and nuts. Drop by teaspoonful on ungreased
cookie sheet. Bake 8 to 10 minutes until lightly brown. Cool slightly; remove from
cookie sheet. Makes about 6 dozen cookies.
Cranberry Oatmeal Cookies
2
1
1
1
eggs
stick butter
stick butter Crisco
cup brown sugar
1 cup granulated sugar
2 cups oats
1 pkg white chocolate chips
½ c coconut
Cream all wet ingredients minus cranberries. Then, add dry ingredients and white
chocolate chips. I put cranberries into my magic bullet to chop, then mix to other
ingredients. Spoon on to greased cookie sheet. Bake at 350 for 10 – 12 minutes.
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Aunt Myrtle’s Brown Sugar Cookies
Cream together: 3 cups brown sugar and 1 cup shortening
Add: 3 eggs
Combine: 4 cups flour, 1 t. cream of tartar and 1 t. baking soda
Stir into sugar mixture
Add: 1 t. vanilla or almond flavoring
Pour onto waxed paper and form roll, place in freezer. Slice in ¼ inch slices. Bake at
375 for 8 minutes.
Peanut Butter-N-Oatmeal Bars
4 cups quick oats
1 cup packed brown sugar
¾ cup melted butter
1 t. vanilla
6 oz package butterscotch chips
¾ cup peanut butter – creamy or
chunky
Mix and evenly press into a greased jelly roll pan. Bake at 375 for 15 – 20 minutes.
Cool slightly.
Melt the butterscotch chips and peanut butter and spread on top of bars.
Peanut Butter Blossom Cookies
½ cup shortening
½ cup creamy peanut butter
½ cup brown sugar
½ cup sugar
1 large egg
2 T. milk
1 t. vanilla
1 ¾ cup all purpose flour
1 t. baking soda
½ t. salt
Chocolate Kisses
Heat oven to 375. Cream together shortening, peanut butter, brown sugar and ½ cup
sugar. Add egg, milk and vanilla. Stir together flour, baking soda & salt. Add to
creamed mixture. Beat on low speed until stiff dough forms. Shape into 1 inch balls.
Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes
or until golden brown. Top each cookie with a chocolate kiss, press firmly into middle
of hot cookie.
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Cream Cheese Cupcakes
3 8oz packages cream cheese
1 ½ t. vanilla
1 cup sugar
Cream together. Add 5 eggs, one at a time and beat well after each one. Bake 40
minutes at 300 degrees.
Topping:
1 cup sour cream
¼ cup sugar
½ t. vanilla
Top each cupcake after they have cooled. Bake an additional 5 minutes at 300
degrees.
Brownie Muffins
1 18.25oz box of Devil’s Food Cake Mix
1 15oz can pure pumpkin (Libby’s the best!)
Preheat oven to 400 degrees. Pour cake mix into large bowl and whisk to remove any
lumps. Add pumpkin and stir until completely smooth and uniform. The mixture is
very thick, so you might want to add in other liquid to make it thinner. DON’T DO
THIS! Evenly distribute batter into a 12-cup muffin pan lined with foil baking cups
and/or sprayed with nonstick spray. Bake until a toothpick inserted in the center
comes out clean (about 20 minutes). If you are making smaller cupcakes adjust your
baking time to about 12 – 15 minutes.
Per serving (1 muffin) – 181 calories, 3.5 fat, 357mg sodium, 37 carbs, 2g fiber, 20g
sugar, 2g protein
Cinnamon Crumb Cupcakes
1 cup butter (room temperature)
1 cup sugar
1 t. vanilla
4 eggs
2 cups flour
2 t. baking powder
Preheat oven to 325. Spray muffin pans with non-stick spray. In mixing bowl, beat
together butter and sugar. Add vanilla and eggs, one at a time, beating well after
each. Combine flour and baking powder, add to rest of ingredients and mix well. Fill
muffin pans about ½ full.
Topping
1 cup flour
1 t. cinnamon
2/3 cup brown sugar
½ cup cold butter cut in tablespoon
pieces
Mix flour, brown sugar and cinnamon, cut butter into dry mix. Put 1 tablespoon over
top of each cupcake, bake for 18 minutes or until toothpick comes out clean. Cool 5
minutes.
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Chocolate Peanut Butter Shortbread Squares – Lavon McGinnis
2 cups all purpose flour
1 ¼ t coarse salt
8 oz (2 sticks) unsalted butter, softened
¾ cup packed light brown sugar
12 oz milk chocolate, melted
1 cup creamy peanut butter
Coat a 9 ½ inch square pan with cooking spray. Line with parchment, leaving a 2
inch overhang on sides. Coat parchment with spray. Beat butter until fluggy, 3 – 5
minutes. Add brown sugar, while mixer is running,. Beat until light and pale, about
2 minutes. Reduce mixer speed to low and add flour and salt, beating until just
incorporated. Press dough evenly ito pan,. Cover and refrigerate until firm… about 20
minutes.
Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center.
45 – 50 minutes. Let cool in pan on a wire rack.
Unmold shortbread, spread peanut butter evenly on shortbread. Spread melted
chocolate over peanut butter. Cool. Cut into 1 ½ inch squares.
Beth’s Chex Mix
3 cups Wheat Chex
3 cups Corn Chex
3 cups Rice Chex
2 cups pretzels
Mix all the above together in very large metal baking pan.
In a smaller bowl mix together the following:
1½ sticks of butter (not Margarine)
melted
1 Tablespoon Worchester sauce
2 teaspoons garlic salt
1/2 teaspoon white pepper
Once combined, pour over cereal mixture and stir to coat. Place in oven at 250 degree
F. oven for one hour, stirring every 15 minutes. Let it cool at room temperature in the
pan and store in an airtight container for up to three weeks.
Sausage Cheese Balls by Suzy Bruner
1 lb. pork sausage
2 cups shredded cheddar jack cheese
2 cups Bisquick mix
Preheat oven to 400 degrees.
Brown the sausage and drain the fat. Make sure it is crumbled up well. Add the
cheese and half the Bisquick. Work it with your hands to make a dough. Add half to
all the remaining Bisquick, you want it doughy but not crumbly and dry. Form into
one inch diameter balls. Place one inch apart on a Teflon baking sheet and bake for
12 to 15 minutes. Serve warm.
Makes 40 to 50 cheese ball appetizers. This is great for breakfast!
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Suzy Bruner’s Famous Pretzel Rods
30 pretzel rods
14 oz. caramels, unwrapped
12 oz. almond bark (1/2 package)
2 c. finely chopped pecans
Optional: 1 c. white chocolate chips
Prepare two cookie sheets in advance: wrap cookie sheets in foil and spray with
nonstick cooking spray.
Melt caramels in a medium sized bowl according to package directions. Use a nonstick basting brush to apply a layer of caramel around each pretzel rod, leaving a
small bit on the end uncoated, for a “handle.” Lay ½ inch apart on the cookie sheets.
Place cookie sheets in refrigerator for 30 minutes or until caramel is hardened.
Melt almond bark in medium sized bowl according to package directions. Spread ¼ c.
nuts on a plate. Also using a non-stick basting brush, apply a layer of chocolate over
the caramel. Immediately roll in nuts, and place back on the cookie sheet. Put back
in refrigerator for another 30 minutes until set.
Chocolate-Covered Almond Toffee by Beth Bruner
1 cup (2 sticks) butter or margarine
1 cup sugar
3 tablespoons water
1 tablespoon corn syrup
1/2 cup and toasted chopped almonds
4 squares Baker's Semi-Sweet
Chocolate
1/2 tablespoons toasted finely chopped
almonds
Cook butter, sugar, water, and corn syrup in heavy 2-quart saucepan over medium
heat until mixture boils, stirring constantly. Boil gently, stirring frequently, 10 to 12
minutes or until golden brown and very thick. (Or until 1/2 teaspoon of mixture will
form a hard, brittle thread when dropped in 1 cup ice-cold water.)
Remove from heat. Stir in 1/2 cup almonds. Spread evenly onto well-buttered 15-1/2
x 10-1/2 x 1-inch baking pan. Let stand until almost cool to the touch.
Melt chocolate in small microwavable bowl on high 2 minutes or until almost melted,
stirring often until chocolate is completely melted.
Spread melted chocolate over toffee; sprinkle with 2 tablespoons almonds. Let stand
until chocolate is firm. Break into pieces.
Makes about 1-1/2 pounds candy. Prep time: 30 minutes.
(Note, instead of buttering pan for toffee, I use parchment paper. It makes clean-up
easier. Also in melting chocolate for topping, I generally stir between 30-second intervals
to make sure it’s not burning.)
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