Brats and Beer Cheddar Cheese Chowder (Midwest Living) 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 1 medium carrot, coarsely shredded (1/2 cup) 3 large shallots, chopped 1 14-ounce can vegetable broth or 1-3/4 cups vegetable stock 1/3 cup all-purpose flour 1 cup whole milk, half-and-half or light cream 1 teaspoon caraway seeds, crushed 1/4 teaspoon ground black pepper 10 ounces sharp cheddar cheese, shredded 4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise 1 12-ounce can beer or 12-ounce bottle ale 1 In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden. 2 In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst and beer. Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Tried and true peanut butter cookie: flourless 1 cup peanut butter 1 cup white sugar 1 egg 1.Preheat oven to 350 degrees F (180 degrees C). 2.Combine ingredients and drop by teaspoonfuls on cookie sheet. Press with fork. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire. ***You don't want to baked them until completely brown or they will get hard. Just slightly brown.

Just got this from Pillsbury--yum! CINNAMON ROLL DUTCH APPLE PIE (Pillsbury) Crumb Topping 1 cup all-purpose flour 1 cup packed brown sugar 1/2 cup butter, softened Crust 1 can (12.4 oz) Pillsbury� refrigerated cinnamon rolls with icing Filling 6 medium Granny Smith apples, thinly sliced 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 1/4 teaspoons apple pie spice 2 tablespoons lemon juice 1 Heat oven to 375�F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate. 2 Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 3 In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge. 4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour. 6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie. Cover the edges of the crust with 2-inch-wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Whipped cream or ice cream makes the perfect topping

I read this posting every day and have gotten some great recipes but this is my first venture into posting my own. This is one of my all time favorite recipes. I always have a couple cans of salmon in the cupboard and usually some ready made pie crusts in the freezer. This one tastes so good! We have half one night and half for leftovers another. Salmon Foldover Pie 2 TBS. butter 1 med sized onion, chopped (about a cup) 1 celery stalk, chopped (1/3 cup) 1 tsp. dried dill 1 can cream of mushroom soup 1 can(15oz) salmon, drained and flaked 2 eggs 1 cup dry bread crumbs 2 9-inch pie crusts Preheat the oven to 375. In a skillet heat the butter and saute the onion and celery for 5 to 8 minutes, or until soft. Remove from heat and add the dill, soup, salmon, 1 egg, and bread crumbs: mix until well combined. Place each pie crust on a cookie sheet and place half the salmon mixture on one side of each crust about 1 inch from the edge. Beat the remaining egg and brush the edges of the dough with it. Fold the dough over the salmon and pinch the edges together to seal. Prick the top with a fork. Brush the dough with the egg and bake for 30 to 35 minutes or until golden brown.