Ingredients

• 3/4 cup carrots, finely chopped
• 1/2 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 1/2 cup butter
• 1 cup Bisquick baking mix
• 1/2 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 3 cans (10 3/4 ounces each) chicken broth, condensed
• 2 cups half and half
• 2 cups shredded sharp cheddar cheese ( 8 ounces )
• 4 to 8 ounces of beer

Instructions

1. Cook carrots, celery and onion in butter in a 4-quart Dutch oven until celery and onions are transparent, about ten minutes.
2. Stir in baking mix, paprika, black pepper and red pepper. Remove from heat.
3. Gradually stir in chicken broth.
4. Heat to boiling over medium heat, stirring constantly: boil and stir 1 minute.
5. Reduce heat: stir in half and half, cheese and beer. Heat until cheese is melted.
6. Serve with million dollar munchies. (see recipe below)

By Myra Jeffreys via KathyMillerTime

Ingredients

• 1 box of crackers ( 4 packs ) or 1 large bag of oyster crackers
• 1 package of dry ranch mix
• 1-2 teaspoons of crushed red pepper
• 1 teaspoon of ground red pepper
• 1 cup of canola oil

Instructions

1. Mix ranch and peppers together.
2. Add oil.
3. Place crackers in a large bowl, pour oil mixture over the crackers.
4. Put the lid on, and shake bowl to mix all ingredients together.
5. Let sit for 1 hour prior to serving.

By Myra Jeffreys via KathyMillerTime

Ingredients

• Romaine lettuce washed and torn into bite size pieces
• Tomato, chopped
• Red onion (or sweet Vidalia onions), diced
• Feta cheese, crumbled
• Chicken, cooked and chopped (optional)
• Kalamata olives (or black olives)
• Artichoke hearts, diced
• Pita bread pockets

For the sauce

• Ranch dressing and Frank's Hot Sauce to taste.

Instructions

1. Combine all salad ingredients.
2. Place in warm pita pockets.
3. Drizzle with special sauce.

Notes

I used lots of Frank's Hot Sauce to give it a "Thousand Island" dressing color.

By KathyMillerTime
Adapted from Maria Spear- University of Michigan Alum

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioner's sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening

Instructions

1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioner's sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Use a fork or toothpick to dip ball into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls.
5. Refrigerate 30 minutes to set.

By KathyMillerTime
Adapted from Melissa Ross Celebrity Chefs Event

Ingredients

• 2 cloves of garlic
• 1 can chickpeas, drained
• ½ cup liquid from chickpea can, at most
• 4 Tablespoons lemon juice
• 1½ Tablespoons tahini
• ½ teaspoon salt
• 2 Tablespoons olive oil
• 1 medium sweet potato, roasted
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2- 1 teaspoon cayenne pepper*

Instructions

1. Add garlic to food processor and process until chopped.
2. Add chickpeas, lemon juice, tahini, salt, olive oil, roasted sweet potato, and spices. Process for 1-2 minutes - the mixture will be pretty thick and not completely smooth.
3. Slowly add in reserved liquid and process until hummus reaches your desired consistency. (I used a full ½ cup.)

Notes

I cut the cayenne pepper to 1/2 teaspoon and it had plenty of spice.

By KathyMillerTime
Adapted from Hungry By Nature