Brie's Bean Soup

http://thatwifeblog.com/2009/01/that-wifes-bean-soup/

That Wife’s Bean Soup

Ingredients

(All ingredients are optional and interchangeable. Go ahead, mix it up a little bit!)

Lots of cans of beans (In this batch I used chickpeas, black, kidney, pinto, and ranch style)
1 Can of crushed tomatoes
1 Onion, diced
1 Packet of ranch salad dressing mix (the dry stuff)
1 Packet of onion soup and dip mix

Directions

1. Find a really big pot.
2. Pour some water in the pot. I probably use like 6 cups or something.
3. Pour all of the beans in the pot, with their liquid, except the black beans (you should drain and rinse those).
4. Add everything else to the pot.
5. Boil for hours. I’m not joking, for hours. Once I boiled it for 4 hours. Just boil it down so that it is nice and thick and a little bit salty. Stir often enough that it doesn’t burn to the bottom of the pot because then it tastes bad.

Katie Pintado's Peanut Butter Balls

1/2 cup pb 1/2 honey 3/4 powdered milk Mix all, roll into balls and coat with wheat germ.  You can add goodies to the mix (ie raisins, choc chips) Anything goes....great snack for kids!

Brie Fairbanks' Broccoli Casserole

3 eggs beaten
8 oz of shredded Mexican cheese
1 big dollop of sour cream (or mayo)
1 small onion chopped and sauteed in butter
1 can of cream of chicken soup
4-5 heads of chopped, steamed broccoli
1 package of Ritz crackers browned in 1 cube of butter

In 2.5 qt casserole dish mix everything but the crackers. Spread crackers on top.

Bake covered for 30 min @ 350
Let sit for 5 minutes. 

Tammy McKissick's Buffalo Chicken Dip

Buffalo Chicken Dip
20 oz canned chicken (I use 2 of the cans from Costco)
1 cup ranch dressing
3/4 cup hot sauce (I use Franks Buffalo Sauce, you can find it near the Tabasco Sauce, near the BBQ sauce)
2 8-oz packages cream cheese
1 1/2 c shredded cheese

Combine all ingredients, reserving approximately 1/2 of the shredded cheese for the top.
Put in 8x8 pan and then top with remaining shredded cheese.
Bake at 350* until heated through and cheese on top has melted (should be a little bubbly).

Serve with tortilla chips and celery sticks (or carrot sticks if you prefer).

Tara Crawford's Yams

Ingredients:
3-3 1/2 Lbs Yams/Sweet Potatoes (you may substitute the canned variety here)
1 C. Sugar
1 tsp. vanilla
1/2 C. Melted butter
2 eggs (beaten nicely)

Topping:
1 C. brown sugar
1/2 C. melted butter
1/2 C. flour
1 C. chopped pecans

Preheat oven to 350. Mix first batch of ingredients until smooth. Put in a buttered 9 X 13 casserole dish (The shallower the dish, the more crispy bits)
blend topping ingredients and sprinkle on top. Bake for 30 minutes.

Serves: only one if it's me!

Kris Judd's Homemade Rolls

1 package dry yeast (2 1/4 tsp)
1/4 cup warm water
3/4 cup milk
1/2 cup butter
3/4 teaspoon salt
1/2 cup sugar
3 eggs, beaten
4 to 4 1/2 cups flour
1/2 stick butter, melted
1 peeled potato- mashed- cubed- in microwave

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Melt 1/2 cup butter in microwave and add to milk in saucepan. Stir in salt and sugar. pour into mixing bowl with yeast, add beaten eggs and mix well. Add potato. Add flour and knead with dough hook for 2 to 3 minutes. Cover bowl with a dish towel and let rise for 3 to 4 hours.

Melt 1/4 cup of butter. Grease 2 cookie sheets. Divide dough in half (it will be sticky). Roll half of the dough out on a floured surface into a 12'' circle. Spread half of the melted butter on top with a pastry brush and cut into 12 slices with a pizza cutter. Roll each slice up "croissant-style" and place on a cookie sheet. Repeat with remaining half of dough. Let rise again for 4 to 5 hours. Bake for 9 minutes at 375 degrees.

Jill Frazer's No Bake Nutter Butter Nutella Pie

No-Bake Nutter Butter Nutella Pie

for the crust- 24 nutter butter cookies 1/4 cup butter for the filling- 2-8 oz. packages cream cheese, softened 3/4 cup granulated sugar 1 teaspoon vanilla 1/2 cup nutella 1/2 cup whipping cream for nutella ganache {optional} 1/4 cup nutella 1/4 cup cream {or more if you like a thinner ganache} Directions: Spray 9-inch pie plate with non-stick cooking spray and set aside. {1}Place nutter butter cookies into food processor and grind until they are fine crumbs. Stir together with melted butter. {2}Press into prepared pie plate. Place into refrigerator to chill. {3}For the filling, whip cream cheese and sugar together until well blended. Stir in vanilla and nutella. Scrape sides of bowl and mix again briefly. Stir in cream and then increase speed and whip 3 minutes or until very thick. {4}Pour into pie crust and smooth the top. Refrigerate until set, at least 2 hours. To serve, prepare nutella ganache by microwaving nutella and cream together until a thin sauce forms. Drizzle over pieces of pie.