Cobble Creek Kitchen

1 pkg sliced bacon
8-10 medium potatoes (peeled)
2 Cups shredded cheese
salt and pepper to taste
1/2 yellow onion (optional)

Thickening:
1/2 C flour
1 C Water

Fry small bacon pieces in a large 3 quart cooking pan until crisp, drain grease and set bacon aside.  Cook potatoes, onion (using same pan bacon was cooked in) in enough water to cover them.  When the potatoes are tender (about 25 mins) add thickening a little at a time until desired thickness.  Add cheese, bacon, salt and pepper.

Serves 6-8.

Submitted by: Sarah Schaaf

Categories: Sarah Schaaf , Soups

1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 t. vanilla
1/2 t. salt
3/4 t. baking soda
1 1/4 cup flour
1 egg
1 or 2 bags peanut butter cups, unwrapped

Mix all ingredients.  Using a small scoop, scoop into mini muffin pan.
Bake at 350 for 8-10 minutes.  Immediately after taking pan out of the oven, press peanut butter cups in the center of each cookie.  Let sit for five minutes.

**Side note, Pampered Chef makes an AWESOME mini muffin pan and small scoop for this recipe but I've found you can get both the pan and scoop at any store**

Submitted by: Sarah Schaaf

Categories: Cookies , Sarah Schaaf

3 cups raw macaroni
2 cups cheddar cheese
4 T. margarine
4 T. flour
2 cups milk
1/2 t salt
1/4 t pepper

Boil macaroni for approx 7 or 8 minutes and then drain.  Set aside.

To make the white sauce
Cook the margarine, flour, salt and pepper until it gets bubbly and smooth.  Then add milk stirring the whole time until it thickens on about medium high.  When it comes to a boil, lower the heat but let it boil for a minute stirring the whole time.

Layer:
In a buttered (or sprayed with vegetable oil) casserole dish, add half the cooked macaroni, then the half the cheese, then half the white sauce.  Repeat top layer macaroni, then cheese and top with white sauce.

Heat oven to 350 degrees, cook for 30 mins covered, 15 mins uncovered

Submitted by: Sarah Schaaf

Categories: Main Dishes , Pasta , Sarah Schaaf

Ingredients:
1 1/2 cup wild rice
½ cup butter 
½ cup diced celery
½ cup chopped onion 
2 cups diced cooked chicken
1 cup diced carrots 
½ lb sliced fresh mushrooms
¾ cup flour 
5 cans chicken broth
1 pt heavy whipping cream 
1 pt half and half


Directions:
Cook: 1 ½ cups wild rice in 2 cans chicken broth (or 3 cups water and 3 chicken bullion cubes) Simmer for about 1 hour.   Rice will be a little crunchy.

Saute onions and mushrooms in butter.   Add flour and make a roux.   Cook about 5 minutes.   Then add 6 cups (3 cans) of chicken broth.   After it has thickened, add the carrots and celery (which have been cooked a bit in chicken broth to soften).   Add chicken and rice and simmer for about 20 minutes.   Add heavy whipping cream and half and half.   Do not boil after adding cream.   Cook until warm through and serve!

Number Of Servings:10-12

Submitted by: Sarah Schaaf

Categories: Sarah Schaaf , Soups

3 reg size cans of "sweet corn", thoroughly drained
3 green peppers, chopped
2 cans chopped green chilies, drained
1 bunch green onions, chopped
1 c mayonnaise
1 c sour cream
1/4 t garlic powder
1 T sugar
Juice of one lime
1/4 t seasoning salt
Pepper to taste


Mix all together & chill.  **I like to use the different colored peppers in place of a couple of the green ones because it looks nice, I don't think it changes the taste a whole lot.

Submitted by: Sarah Schaaf

Categories: Appetizers , Sarah Schaaf , Vegetables

1 lb. ground beef (or cooked, shredded beef)
1/4 small onion, chopped
1/2 t salt
1/4 t pepper
1 (10 3/4 ounce) cream of mushroom soup
1 (10 ounce) can mild enchilada sauce
6 (10 inch) flour tortillas
1 C grated cheese
1/2 lettuce, shredded
Sour Cream, optional
Guacamole, optional

1. Brown ground beef and onion until meat is no longer pink and onion is tender.  Season with salt and pepper.  Drain.
2. Mix together soup and enchilada sauce in saucepan.  Heat on medium until hot and bubbly.
3. Spray 9x13 pan with cooking spray.  Pour half the soup/sauce mixture into bottom of pan. Set aside.
4. Warm tortillas in microwave, approx 20 seconds.
5. Heat oven to 350
6.  Put about 3 tablespoons of meat at one end of the tortilla.  Sprinkle 1 T of cheese over the meat and then fold.
7. Place tortillas in pan, add remaining sauce over the top, then the remaining cheese.
8.  Bake uncovered 25 minutes until hot and bubbly.

Makes 6
**Just a side note**We pour a little soup inside the enchiladas to give them a little more flavor.

Submitted by: Sarah Schaaf

Categories: Main Dishes , Sarah Schaaf

1 1/2 lbs lean ground beef
1/2 t. black pepper
1/2 t salt
1/2 t garlic salt
1/2 t onion, minced
1 C crackers (or seasoned bread crumbs)
1 egg

Preheat oven to 375.  Line cookie sheet with foil.  Mix all ingredients. Roll into 1 inch meatballs and bake 15 to 20 minutes.  Serve with barbecue sauce or sweet and sour sauce (recipe follows).

Makes 40

Barbecue Sauce
1 C Ketchup
1/4 C brown sugar
1 t. minced garlic
1 T liquid smoke flavor

Combine all ingredients and brush on cooked meatballs.  Heat through.

Sweet and Sour Sauce
3/4 C sugar
1/4 C white vinegar
2/3 C water
2 T cornstarch
2 T ketchup

Cook sugar, vinegar, water and cornstarch until thickened, stirring constantly.

Submitted by: Sarah Schaaf

Categories: Meatballs , Sarah Schaaf