MOPS Dinner Party Recipes

Baked Vidalia Onion Dip
by Donna L



2 tbsp butter
1 1/2 large coarsely chopped Vidalia onions (About 3 cups)
1 cup (4 oz.) shredded Swiss cheese
1 cup mayo
1 (8-oz.) can sliced water chestnuts, drained and chopped
2 tbsp dry white wine
1 clove garlic, minced
1/2 tsp salt
1/2 tsp hot sauce
Freshly ground black pepper (optional)
Toasted baguette slices


1. Preaheat oven to 375. 2. Melt butter in a large skillet over medium-high heat; add onion and saute 10 minutes or until tender. 3. Combine cheese and next 7 ingredients; stir in onion. Spoon mixture into lightly greased 1-quart baking dish. 4. Bake 20 minutes; remove from oven. Preheat boiler to high. Broil 6 inches from heat 3-5 minutes or until lightly brown. Let stand 10 minutes. Serve with toasted baguette slices.




Paula Deen's Corn Salad Recipe
by Lisa M


2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayo
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsley crushed Fritos chili cheese corn chips (I could not find these so I mixed 1/2 regular and 1/2 bbq corn chips)
Mix first 5 ingredients and chill. Stir in corn chips just before serving.



Quick Bacon, Broccoli and Raisin Salad
By Donna L


Prep Time: 15 min
Makes 14 servings, 1/2 cup each
Total time: 45 min


What you need:
1 lb broccoli florets (about 7 cups)
6 slices fully cooked bacon, cut into bite-size pieces
1/2 cup raisins
1/4 cup finely chopped red onion
1/4 cup sunflower kernels
1 cup Draft coleslaw dressing


Toss broccoli, bacon, raisins, onion and sunflower kernels in large bowl. Add dressing: mix lightly and cover. Refrigerate for at least 30 minutes or until ready to serve. Mix lightly before serving.




King Ranch Casserole
by Kelli H


1 fryer
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes and green chiles (I use mild b/c of kiddos)
1/2 can chicken broth
1 dozen corn tortillas cut in pieces
1 onion, chopped
2 cups cheddar cheese, grated

Cook chicken in water until tender. Bone and cut into pieces. Combine soups, tomatoes and green chiles, and chicken broth. Set aside. In greased 2 1/2 qt casserole dish, place a layer of chicken, half the tortillas, half the onion, half the cheese and half the sauce. Repeat the layers ending with the cheese. Bake for 1 hr at 350.


Kelli's shortcuts: If boiling chicken, I just use the broth from the pot. You can also use canned chicken- just make sure to break up the chicken with a fork first.




Cheesy Enchiladas
by Suzanne C


1 lb. hamburger
1 small onion, diced
1 small green pepper, diced
15 oz. tomato sauce
16 oz. thick salsa
1 can refried beans
1/4 tsp dried cumin
1/4 tsp minced garlic or 1 fresh clove of garlic, minced
tortillas
1 1/2 cups shredded cheese


Brown hamburger in skillet with onion and green pepper. Add tomato sauce, salsa, refried beans, cumin and garlic.


Layer in 9" x 13" dish:
small amount of meat mixture
2 layers of tortillas
1/2 of meat mixture
1/2 of shredded cheese
2 layers of tortillas
remaining meat mixture

Cover with foil and bake 30 minutes at 350. Add the remaining cheese and bake uncovered an additional 5-8 minutes. Serve with lettuce, tomato, sour cream and salsa. Serves 10-12.


3 Chicken Breasts
by Toni T


1 big onion
1 or 2 tsp of minced garlic
1 can cream of mushroom
1 can cream of chicken
1 tbsp of veggie oil
1 can of Rotel
About 3/4 cup velveeta cheese
1 package of any type of noodle you want


Cube the chicken and dice the onion. Add chicken and onion and garlic to frying pan on medium-high heat with 1 tbsp of oil til chicken is all the way done (no pink in the middle). Boil noodles in a separate pan til all the way done. Add noodles, all cans, and the chicken, onion, garlic dish to large pan and melt in the velveeta...All Done.




Chicken Casserole
by Jerry W


Chicken tenders cubed (amount depens on casserole size)
Cream of chicken soup or cream of mushroom or any combination
Shredded cheese (any kind you like)
Box or can of prepared stuffing mix


Layer chicken, soup and cheese. Add stuffing mix on top. Bake 350 for 30-45 minutes.


Freezes well.



Corn Casserole
By Kristy E


1 Can Cream Corn
1 Can Whole Kernel Corn (Do not Drain)
1 Stick Butter (Melted)
1 Tsp Jalapenos (Diced)
1 Box Jiffy Cornbread Mix
2 Eggs


Pour ingredients into an 8x9 baking dish. Bake one hour at 350.



Texas Party Potatoes
by Melissa A


1 (32-ounce) bag frozen hash browns, thawed
1/2 cup (1 stick) melted butter plus 3 tablespoons butter, divided
1 (8 ounce) carton sour cream
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup chopped onion
2 cups (8-ounces) grated cheddar cheese
1 tsp salt
1/4 tsp pepper
1 lb bacon (optional)
1 (8-ounce) can sliced water chestnuts, drained (optional)
2 cups crushed cornflakes


In large bowl, combine potatoes, 1/2 cup butter, sour cream, soup, onion, cheese, salt and pepper. Cook and crumble bacon, add to mixture if desired. Add water chestnuts if desired. Spread mixture in large casserole dish. Saute cornflakes in 3 tablespoons butter; sprinkle on top of mixture. Bake at 350 for 40 minutes.




Baked Mac & Cheese
by Melissa A


4 cups uncooked, spiral pasta
1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups 2% milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground mustard
1/4 tsp Worcestershire sauce
Dash ground nutmeg
2 cups (8 oz.) shredded cheddar cheese
1 cup cubed processed cheese (Velveeta)


Cook pasta according to package directions. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk; stir in the salt, pepper, mustard, Worcestershire sauce and nutmeg, Bring to a boil and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir in cheese sauce. Transfer to an ungreased 2-qt baking dish. Bake, uncovered at 350 for 20-25 minutes or until bubbly.


Note: I am adding in a shredded rotisserie chicken and a bag of frozen peas.




Green Beans with Swiss Cheese
by Melissa A


2 (16-ounce) cans French-cut green beans, drained
2 cups (8-ounces) grated Swiss cheese
2 tablespoons butter, divided
2 tablespoons flour
1-cup sour cream
1/2 cup grated onion
1-tsp salt
1/4-tsp sugar
1-cup cornflakes or bread crumbs

Drain green beans, layer with grated cheese in a 2-qt casserole. Melt 1 tbsp butter in saucepan, stir in flour to make paste. Add sour cream, stir until thick and creamy. Stir in onion, salt and sugar. Pour sour cream sauce over green beans. Top with cornflakes or breadcrumbs sauteed in remaining 1 tbsp of butter. Bake uncovered at 400 for 20 minutes.




Sopapilla Cheesecake
by Erin F


Ingredients:
2 pkg crescent rolls
2 8oz cream cheese
1 1/2 c sugar (divided)
1 stick butter
2 tsp cinnamon
1 tsp vanilla


Directions:
Layer 1 pkg rolls in 9x13 pan. Mix softened cheese, 1 c sugar and vanilla and spread over rolls. Put 1 pkg rolls on top of mixture and pour melted butter on top. Mix remaining sugar and cinnamon and sprinkle on top. Bake at 350 for 30 minutes.




Banana Bread
by Kim E


Cream together with wire whisk:
2 eggs (beaten)
1/2 cup safflower oil
1 cup sugar
4 tbsp milk
1 tbsp lemon juice
3 mashed very ripe bananas


Add in and stir:
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
If you'd like, you can add in 2/3 cup of chopped nuts


Spoon in buttered loaf pan and bake at 350 for 40 minutes (or possibly longer if needed to bake through)


This is a great way to use those old, too ripe bananas. When you get one that's really brown, put it in the freezer. Once you have 3 saved up, let them thaw for a few hours, then you can make this bread and make the whole family happy!




Chocolate Chip Cookies
by Miranda M


(Makes 2.5 dozen)


.5 lb (2 sticks) unsalted butter
1.5 cups white sugar
1 cup brown sugar (pack it in the measuring cup)
2 eggs
1 tbsp vanilla
3 cups flour
1.5 tsp baking soda
2 tsp salt
2-3 cups semisweet chocolate chips


1. Take the butter ouf of the refrigerator to soften. Preheat the oven to 350 with an oven rack in the middle. 2. Get out your portable mixer or, if you have one, a big tabletop mixer. 3. Put the butter, both sugars, the eggs and the vanilla in a big mixing bowl. Beat until very creamy and smooth, about 2 min. 4. Combine flour, baking soda and salt in a bowl (separate from the buttery mixture). 5. Add the flour mixture in 3 helpings to the buttery mixture. Stop the mixer for each addition and mix on low speed only until just blended each time. 6. Stir in chocolate chips with a big spoon. 7. Scoop dough with an ice cream scoop onto ungreased cookie sheets. Leave 2 inches between cookies. (Don't use black bakeware!). 8. Bake 10 minutes. Leave the cookies on the sheet for 5 minutes after you remove them from the oven. 9. Lift the cookies from the cookie sheet with a spatula to a cooling rack.




Lemonade Pie
by Melissa A


1 pre-made graham cracker pie crust

Filling:
1 can sweetened condensed milk
1 cup sour cream
1/2 cup Country Time Lemonade powdered drink mix (yellow or pink)
8 oz. Cool Whip


Bake crust for 10 minutes at 350. Cool. Put condensed milk in large bowl. Fold in sour cream, drink mix and Cool Whip. Pour into pie shell. Chill for 1 hr before serving.


Note: Pie stands better and holds shape nicely if frozen- remove shortly before serving.

MOPS Cookie Exchange Recipes

Rolo Cookies
by Jennifer V

1 chocolate cake mix (I use German chocolate)
2 eggs
1 tbsp water
1/2 cup oil
1 bag of Rolos

Combine above ingredients, except Rolos. Stir until smooth. Roll into ball. Poke Rolo inside. Roll again to cover Rolo. Put on cookie sheet and bake 375 for 8-10 minutes.


Kisses Candy Cane Blossoms
by Kristy E

36 Hershey's Kisses Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine softened
1 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 tbsp milk
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
red or green sugar crystals

1)Heat oven to 350. 2)Remove Wrappers from candies. 3)Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. 4)Stir together flour, baking soda and salt. 5)Add Step 4 alternately with milk to Step 3, beating until well blended. 6) Shape dough into 1 inch balls and roll in red or green sugar crystals. 7) Place on ungreased cookie sheet. 8) Bake 8-10 minutes or until edges are lightly browned and cookie sheet is set. 9) Remove from oven and cool 2-3 minutes. 10) Press a candy piece into center of each cookie and place on wire rack.


Molasses Cookies
by Kim Ege

Mix thoroughly:
3/4 cup melted butter
1 cup brown sugar
1 egg
1/4 cup molasses

Add these and blend again:
2 tsp baking soda
1/2 tsp cloves
1 1/2 tsp cinnamon
1 tsp ginger

Add 2 1/4 cup flour and stir well until dough forms. Chill dough for 1 hr in fridge or 15 min in freezer. Heat oven to 375. Roll dough into balls. Dip tops of balls of dough in sugar and place them on greased cookie sheet. Sprinkle each cookie with 2-3 drops of ice water. Bake 7 min (until set but not hard).


Paula Deen's Cream Cheese Cookies
by Erin F

Ingredients:
1 cup (2 sticks) butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
2 egg yolks
1/2 tsp pure vanilla extract
2 1/2 cups all-purpose flour

Directions:
Cream together butter and cream cheese, using an electric mixer; add sugar and beat until fluffy. Add egg yolks and vanilla. Add flour, stirring 1/2 cup at a time. Chill dough for 30 minutes. Preheat oven to 350 and grease one or more cookie sheets. Roll dough out to 1/4 inch thick; cut with cookie cutters. Place cookies on a cookie sheet and bake for 10-12 minutes. Cool and serve.

Black Bean Dip

Provided by Erin F

Ingredients:
1 8 oz. package of cream cheese
1 15 oz. can of black beans w/jalapenos (you can also do without)
1 can Rotel tomatoes
Shredded Mexican blend cheese

Directions:
Spread softened cream cheese in bottom of pan. Drain and rinse beans and layer on top of cream cheese. Drain juice from Rotel tomatoes and spread on top of black beans. Sprinkle layer of shredded cheese on top. Bake at 350 degrees for 15 minutes.

MJ's Sangria Punch

Provided by Erin F

Ingredients:
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3/4 cup COUNTRY TIME Lemonade Flavor Drink Mix (I used the HEB brand)
3 cups cold Sprite/Lemon-lime soda (Again, I used the HEB brand)
2 oranges, sliced
2 limes, sliced

Directions:
ADD cranberry juice cocktail, orange juice and lime juice to drink mix in large pitcher; stir until mix is dissolved.
REFRIGERATE until ready to serve.
STIR in club Sprite and fruit. Serve over ice cubes.

Paula Deen's Gooey Butter Cake

Provided by Erin F
Yields 20 to 24 squares

Ingredients:
Cake
1 18.25-ounce box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners' sugar
1/2 cup (1 stick) butter, melted

Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich and a little will go a long way!

Variations:
Pumpkin Gooey: Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.

Pineapple Gooey: Add a 20-ounce can of drained, crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix instead of the yellow cake mix. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. Proceed as directed above.

Chicken Casserole

Provided by Suzanne C

Ingredients:
1 package chicken rice-a-roni
1 can cream of chicken soup
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded mozarella cheese
4 oz can mushrooms, drained (optional), cut-up
2 cups or 10 oz can cooked cut-up chicken

Directions:
Cook rice-a-roni in microwave, in a 1 1/2 qt casserole dish, according to package directions. Add all other ingredients except 1/2 cup cheddar cheese for topping. Stir together and sprinkle with the 1/2 cup of cheese. Bake for 30 minutes uncovered at 350 degrees. Works great to prepare ahead. Freeze or place in refridgerator before baking. Dethaw and then back an additional 10-20 minutes covered.

Another option: Stir in 1/2 a small bag of frozen veggies (broccoli, nomandy, peas, carrots, green beans, anything) and bake as usual.

Skillet Sausage n' Rice

Provided by Kim E
Makes 4 to 6 Servings
Prep: 10 min., Cook: 20 min.

Ingredients:
1 (16-oz) package smoked sausage
1 medium-size green bell pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chicken broth
2 (3.5-oz) bags quick-cooking brown rice
1/2 tsp. salt
1/4 tsp. pepper
Garnish: chopped fresh parsley (optional)

Directions:
1. Cut sausage into 1/2-inch slices. Saute in a large nonstick skillet over medium-high heat for 8-10 minutes or until lightly browned. Remove sausage slices, and drain on paper towels, reserving 1 tbsp. drippings in skillet.

2. Add bell pepper, onion and garlic to skillet, and saute over medium-high heat for 4 minutes or until tender. Add chicken broth, stirring to loosen particles from bottom of skillet, and bring to boil. Remove rice from cooking bag; add rice, sausage, salt and pepper to skillet. Reduce heat to medium-low, cover and cook for 5 minutes or until rice is tender. Garnish, if desired.