The Gathering Nashville

Debbie Seldon      2010

Bake at 350 for 25 minutes

• 1 stick butter   
• 1 1/2 cups graham cracker crumbs
• 14 oz. Sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 1/3 cup flaked coconut
• 1 cup chopped nuts

Line a 13″ x 9″ pan with aluminum foil.  Melt butter and pour in pan.  Sprinkle crumbs over butter.  Pour sweetened condensed milk evenly over the crumbs.

Top with remaining ingredients in order listed.  Press down firmly with fork.

Bake 25 minutes or until lightly browned.  Cool.  Cut into bars.  Store covered at room temperature.

      2010

• chocolate for dipping
• 1 cup packed brown sugar
• 3/4 cup dark corn syrup
• 1/4 cup light corn syrup
• 2 T baking soda (NO LUMPS)

Butter a baking sheet.  Boil sugar and syrups together in a deep kettle, STIRRING CONTANTLY, until candy thermometer reaches 290 degrees.  Remove from heat.  Add baking soda immediately.  THIS WILL SET UP VERY FAST IN KETTLE.  Stir until well blended and pour onto buttered cookie sheet.  Cool well, then break gently into pieces.  Don’t be alarmed, as it will shatter into pieces and splinters.  Dip pieces in melted chocolate.  Let cool and enjoy.

                      2010

Bake at 350 for 12 – 15 minutes

• 1 1/2 sticks butter – softened
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 1 large egg
• 1/2 tsp. vanilla
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 1/2 cups toffee chips
• 1 1/3 cups coarsely chopped walnuts

Preheat oven to 350.  Line baking sheet with parchment and set aside.  Mix butter and sugars.  Beat at medium speed until light and fluffy – about 2 minutes.  Scrape down sides of bowl.  Add eggs and vanilla and beat.

In a medium bowl, whisk flours, baking soda and salt.  Add to butter and sugar mixture and beat.  Mix in toffee chips and nuts.

Drop cookies by rounded teaspoon onto baking sheet about 2″ apart.  Bake 12 -15 minutes or until golden brown.  Cool for 5 minutes then transfer cookies to rack to cool.  Store in airtight container.

Shelley Meadows    2010

bake at 375 15 – 20 minutes

Makes 16 sandwiches

• 2 tubes of 8 oz. crescent rolls
• 8 oz. of cream cheese softened
• 1/2 cup of sour cream
• 1 tsp. dill weed
• 1/8 tsp. garlic powder

• 1 1/2 cups chopped broccoli florets
• 1 cup finely chopped sweet red pepper
• 1 cup finely chopped celery

Remove crescent dough.  Do NOT UNROLL.  Cut each tube into 8 slices.  Arrange in an 11″ circle on a 14″ pizza pan.

Bake at 375 for 15-20 minutes or until golden brown.  Cool before removing to serving platter.

In a small bowl, beat cream cheese, sour cream, dill and garlic powder until smooth.  Spread over top of wreath.  Top with broccoli, celery and red pepper.  Form a bow.  Garnish with celery leaves.  ENJOY!

by:  Dottie Marshall     2010

• 1 egg white                                                 1/2 cup sugar
• 2 T cold water                                           1 1/2 tsp. cinnamon
• 2 cups pecans

Beat egg white and water until frothy.  Stir nuts into mixture to coat.  Drain slightly 3 – 4 minutes.  Mix sugar and cinnamon in plastic bag.  Add nuts and shake to coat.  Spread mixture in single layer on microwave-safe plate.  Microwave on high for 1 1/2 minute.  Stir.  Microwave another 1 1/2 minutes.  Stir to separate.  Cool.  Store in sealed container.

Hayley Bailey      2010 

Bake at 350 for 8  1- 10 minutes

Makes 30 cups

• 1 pound of sausage
• 4-5 green onions
• 2 packages fo phylo cups
• 8 oz. cream cheese

Brown sausage, drain.  In a pan, mix together 4-5 green onions (chopped) and cream cheese over low heat until all ingredients are combined.  Remove from heat and spoon mixture into phylo cups.  Place filled phylo cups in oven for 8-10 minutes at 35o or until heated. SERVE.

by:  Hilda Jones      2010

• 12 oz. bag semi-sweet chocolate chips
• 6 oz. butterscotch chips
• 1 can sweetened condensed milk
• 1/4 tsp. vanilla extract

Combine chips and melt in microwave 30 seconds at a time.  Stir each time until all has melted.   Add milk and vanilla, stir, pour into dish to harden. (You can add nuts.)

2010                   Bake at 375 for 9 – 11 minutes 

Makes 5  dozen.

Batter:

• 2 1/4 cups of flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups chocolate chips

Combine flour baking soda and salt.

In a big bowl mix butter, sugars and vanilla until creamy. 

Add eggs.

Mix in flour mixture.

Stir in chocolate chips.

Derop by teaspoonfuls onto ungreased cookie sheet.

by:  Dottie Marshall         2010

• bake at 350 for 20 -25 minutes in 3-8″  round pans
• 10 -15  minutes for cupcakes
• 25-30 minutes for 9″ x 13″ pan

Batter:

• 2 sticks of Butter                                                        1/4 tsp. baking soda
• 3 cups sugar                                                                  1 tsp. salt
• 6 eggs                                                                                8 oz. sour cream
• 2 2/3 cups of all purpose flour                               1 T. vanilla

Cream butter and sugar until fluffy.   Add eggs 1 at a time.  Sift flour, baking soda and salt together, alternating with the flour and sour cream to the butter mixture.  Add vanilla. Pour into cupcake papers or cake pan.  Let cool and frost.

FROSTING:

• 1/2 cup butter softened
• 3 oz. package cream cheese
• 16 oz. powdered sugar
• 1/4 cup milk
• 1 tsp. vanilla

Beat butter and cream cheese at medium speed until creamy.  Gradually add powdered sugar (low speed until blended).  Slowly beat in milk and vanilla.  Increase speed to medium and beat until smooth.

                                            2010

Makes 40 -45 balls

• 1 lb. Oreos (1 bag)
• 8oz. cream cheese (softened)
• 8 square of semisweet chocolate or white chocolate

rProcess or crush entire package of Oreos until the O reos become fine crumbs.

Take 3 cups of cookie crumbs and combine with 1 block of cream cheese.  Mix and roll into 1″ balls.

Melt chocolate in double boiler for dipping.

After dipping refrigerate 1 hour. Then SERVE.