| Bread:
1 thin baguette or a loaf of Italian bread cut crosswise into 1/3 inch thick slices Olive or vegetable oil spray |
Tomato Topping:
1/2 lb. tomatoess [about 2 medium] seeded & chopped 1/2 garlic clove, minced [about 1/2 tsp.] 1 tsp. Extra Virgin Olive Oil 1 1/2 Tbsp. shredded fresh basil or scallions Salt & pepper to taste |
Place Bread slices on cookie sheet, spray lightly with oil spray. Toast in a 400° oven until golden. Flip 1/2 way if necessary.
In Small Mixing Bowl stir together remaining ingredients. Place tomato topping in Salt Crock. Place the Salt Crock in the Bread Basket along with the toasted bread.
| 2 pre-made pie shells - not deep dish
1 10ounce package fresh or frozen florets 1/3 lb. natural Swiss Cheese, shredded 1 1/2 cups half & half 5 Eggs |
1 1/2 tsp. salt
1/8 tsp pepper |
Preheat oven to 400°. Steam broccoli 15 minutes; drain on paper towels. Beat eggs. Add half & half, salt & pepper. Crumble and divide the broccoli into 2 pie plates. Top with Swiss cheese. Pour egg mixture over - not too full. Bake 20-25 minutes or until knife comes clean.
This recipe makes 2 quiches. Use 2 of Grandma Bonnie's Pie Plates and serve using the Two-Pie Server for an elegant display.
| 1 cup [2 sticks] butter or margerine
1 1/2 cups firmly packed light brown sugar 1 Large Egg 1 tsp. vanilla extract 2 cups All-Purpose Flour |
1/2 tsp. baking soda
1 12oz. package [1-3/4 cups] M&M's® Semi-Sweet Chocolate Mini Baking Bits 1 tsp. Dry Mustard 1 cup chopped walnuts or pecans |
Preheat oven to 350° F. Cream butter and sugar until light and fluffy; add egg & vanilla extract. Combine flour and baking soda; add to creamed mixture just until combined. DOUGH WILL BE STIFF. Stir in M&M's® chocolate mini baking bits and nuts. Grease and spread dough in 9x13 baking dish. Bake 30-35 minutes until wooden pick inserted in center comes out slightly moist with crumbs. Makes 32 bars.
Pop the 9x13 Baking Dish into the 9x13 Serving Solutions Basket and serve warm with a glass of cold milk!
| 1 Head of Lettuce
1/2 Bag Spinach 4 Small or 2 Large Red Apples 1/2 Lb. Baby Swiss Cheese - grated 1 12-14 oz. can Cashews |
Dressing:
3/4 cup sugar 1 tsp. Dry Mustard 1 tsp. Salt 1/3 cup Cider Vinegar 1 Tbsp. chopped onion 1 cup salad oil 1-1/2 Tbsp. poppy seeds |
Make dressing 3 hours ahead in Small Pitcher and refrigerate.
Slice and cut apples into bite-size pieces ,leaving skins on. Set aside in Medium Mixing Bowl with lemon or pineapple juice so apples do not brown. In Extra Large Mixing Bowl mix greens, drained apples, cheese and cashews. Add dressing a little at a time - it will be thick.
Optional: Add cooked sliced chicken for a complete meal. Chicken can be grilled or bread coated.
| 1-8 oz. pkg.light cream cheese
1 Can Chili without beans Shredded cheddar cheese |
Spread softened cream cheese in Grandma Bonnie's Pie Plate. Next pour chili on top of cream cheese, then cover with shredded cheddar cheese. Bake at 350° for about 30 minutes or until bubbly.
Serve in Longaberger Two-Pie Server. Place chips in another pie plate. Use a dinner plate on top of the dip to keep warm while guests are enjoying. Use a Longaberger napkin tied in a bow on top of the pie server to add a touch of color.
| 3 Tbsp. butter
1/4 tsp. celery seed 1/4 tsp. dill weed |
1/4 tsp. instant minced onion
1 Tbsp. Parmesan Cheese 1 Package refrigerator biscuits |
Melt butter in Grandma Bonnie's Pie Plate. Add celery seed, dill weed and onion. Stir. Cut biscuits into fourth's and arrange on top of butter. Sprinkle with parmesan cheese. Bake at 425° for 12-15 minutes. Serve upside-down on Woven
Traditions Dinner Plate or another Pie Plate.
| 12 oz. box Crispix cereal
1 cup of your favorite nuts 1/2 cup Light Karo Syrup |
1 cup packed light brown sugar
1 stick margerine |
Heat oven to 225°. In Large Mixing Bowl mix cereal & nuts. In small pan heat Karo syrup, brown sugar & margerine until it just starts to boil. Pour over cereal and nut mixture. Mix well. Pour onto cookie sheet. Bake 1 hour, stirring every 15
minutes. Stir as it cools to separate. When cool, spoon into Button or Darning Baskets and serve!
| 1 Cup Shredded Parmesan Cheese
1 Cup Mayo 1 Cup finely diced onions Dash Fresh Basil |
Dash Salt/Pepper
Dash Garlic 1 Bagette sliced into thin rounds of bread |
Mix all ingredients in Small Mixing Bowl. Microwave 2 minutes until cheese is melted. Serve in Button Basket with Button Brick. Place sliced bread into the Bread Basket with protector.
If you double the recipe, use the Medium Mixing Bowl and the Darning Basket and Button Brick. The Pie, Cake or Small Picnic can be used instead of the Bread Basket for the Bread Rounds.
Other Spice Options: McCormick's Italian Spice, Barbeque Spice or Mexican to change flavors.
| 1 Loaf of Frozen Bread (thawed)
4-8 Tbsp. Pizza Sauce or Spaghetti Sauce Your Favorite Pizza Toppings: Pepperoni, Mushrooms, Peppers, Onions, Cheese Extra heated sauce served in Small Flower Pot (plug hole with ball of foil) for dipping |
Stretch thawed dough into a rectangle. Place sauce down center of dough. Apply favorite toppings down center also. Fold dough together, bringing bottom of dough up and top of dough down. Pinch ends together. Place in a Longaberger Pie Plate.
Push dough back to edge of pie plate to create an empty circle in the middle. Bake at 350° for 30 minutes or until golden brown. After removing from oven, place sauce in flower pot in middle of bread and serve.
| 1-1/4 lbs. Oreo Cookies
8 oz. Cream Cheese 1/4 cup Margerine 1 cup Powdered Sugar |
2 3-1/2 oz. Instant French Vanilla Pudding
4 cups Milk 12 oz. Cool Whip Assorted Gummy Worms or Silk Flowers |
In Longaberger Mixing Bowl, cream margarine, cream cheese and sugar with beater. In another Longaberger Mixing Bowl, mix pudding and milk, then fold in Cool Whip. Add cream cheese mixture. Crush Oreo cookies.
Place an Oreo at the bottom of a Larger Flower Pot to plug hole. Then fill Longabeger with alternating layers of the crushed cookies and the cream cheese/pudding mixture. Add gummy worms and flowers as desired. Serve with trowel for a unique
dessert.
| 12 ounces cream cheese, softened
1/2 cup dairy sour cream 2 tsp. chili powder 1-1/2 tsp. ground cumin 1/8 tsp. ground red pepper 1/2 cup salsa 2 cups shredded lettuce |
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese 1/2 cup diced plum tomatoes 1/3 cup sliced green onions 1/4 cup sliced ripe olives Tortilla or blue corn chips |
| 6 ounce package strawberry jello
2 small packages of frozen strawberries 1-1/3 sticks of margerine 1 cup sugar |
2 cups pineapple juice
2-1/2 cups pretzels, broken in pieces 1 package Dream Whip 8 ounce package cream cheese*** |
| 2 lbs. macaroni
1 quart mayonaise 1 jar whole gherkins, chopped coarse Juice from gherkin jar |
chopped celery
chopped onion onion salt and celery salt to taste 1/2 tsp dry mustard |
| 2-1/2 lbs. tart cooking apples, cored, peeled, cut into chunks (about 8 cups)
2 Tbsp. lemon juice 1/2 cup sugar 2 Tbsp. unsifted all-purpose flour 1/2 tsp. ground cinnamon Dash ground nutmeg |
Topping:
1/2 cup unsifted all-purpose flour 1/2 cup butter or margerine, softened 1/4 cup sugar 1/4 cup light brown sugar, firmly packed |
In the Large Mixing Bowl toss apples with lemon juice. In the Small Mixing Bowl combine 1/2 cup sugar, 2 Tbsp. flour, cinnamon and nutmeg. Sprinkle over apples and toss until well coated. Set aside while you prepare your pastry.
Line Grandma Bonnie's Pie Plate with pastry cust. Make high fluted edges to hold in apple juices. Spoon apples into pastry.
Preheat oven to 400°. In Medium Mixing Bowl combine topping ingredients. Stir until smooth paste. Gently dollop over apples, then spread topping to cover.
Place pie in large brown paper bag and close ends with staples. Place on oven rack in center of oven making sure the bag does not touch bottom, sides or top of oven. (Be sure you don't turn on the broiler by mistake!) Bake pie for 1 hour and 20
minutes (if using glass pan, 1 hour 10 minutes for metal pan). Remove from oven and allow to cool in bag for 10 minutes. Carefully open bag and remove pie. Best served warm with ice cream.
| 1 bottle (14 oz.) catsup
1 cup bourbon 1 cup dark brown sugar 4 packages (8 oz. each) miniature cocktail hotdogs or 2 pkgs. (16 oz. each) hotdogs, cut into 1-inch chunks |
| 1cup chopped onion
2 Tbsp. vegetable oil 1 tsp. each chili powder, garlic powder, ground cumin 1 8 oz. pkg. cream cheese 2 pounds cooked shredded chicken breast 3/4 cup salsa 8 oz. cheddar cheese 1/4 cup chopped black olives (optional) 6 7" round flour or corn soft tacos 1 can enchilada sauce |
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