COOK OF THE WEEK: Melanie Owen recipes

By NEMS Daily Journal

French Dip Sandwiches
13⁄4 cups beef broth
1 package onion soup mix
1 (3-pound) chuck roast
1 loaf French bread or hoagie rolls
Swiss cheese slices
Combine beef broth and onion soup mix in a Crock-Pot. Add roast. Cook on low for 8 hours. Remove roast from juices and shred. Layer beef on bread then top with cheese. Close bread and wrap in foil. Bake at 350 degrees for 25 minutes. Slice and serve with bowls of warm au jus for dipping.

Spiced Pecans
1 pound pecan halves
1 stick butter
1⁄2 cup powdered sugar
1⁄4 teaspoon ground cloves
11⁄2 teaspoons ground cinnamon
1⁄4 teaspoon ground ginger
Turn slow cooker or Crock-Pot on high about 15 minutes in advance. In the hot slow cooker, stir together pecans and butter. Add powdered sugar, stirring to blend and coat evenly. Cover and cook on high 15 minutes. Reduce heat to low and remove lid. Cook, uncovered, stirring occasionally for 2 to 3 hours or until nuts are coated with a crisp glaze. Transfer nuts to a bowl. Combine spices and sift over the nuts, stirring to evenly coat.

Shrimp Spaghetti
3 sticks butter
1 cup chopped onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried thyme
1⁄4 teaspoon garlic powder
3 pounds medium shrimp, peeled and deveined
1 (12-ounce) package thin spaghetti, cooked and drained
8 ounces processed cheese, cubed
Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add onion and cook for 5 minutes or until tender. Stir in parsley, Worcestershire, salt, pepper, basil, thyme and garlic powder. Pour mixture into a 9×13-inch baking dish. Add shrimp, tossing to coat. Bake for 25 minutes, stirring occasionally. Remove from oven. Stir in spaghetti and cheese. Return to oven and bake an additional 5 minutes, or until cheese is melted, stirring to combine.

TKE Potato Salad
5 pounds red potatoes
1 quart Hellman’s mayo (no substitute)
1 medium white onion
1 medium green bell pepper
1 medium jar pimientos
5 to 6 tablespoons yellow mustard
Salt and pepper
Peel potatoes and boil until tender. Drain. Cream with an electric mixer until smooth. Add mayonnaise, mixing slowly with warm potatoes. Cube the onion and pepper, place in a blender and puree until juice-like. Mix with potato mixture and blend well. Drain pimientos well. Rinse several times in a colander, then blot dry on paper towels to remove excess oil. Add pimientos and yellow mustard to potatoes. Add salt and pepper to taste.

Cream Cheese-Filled
1 (8-ounce) block cream cheese, softened
1⁄4 cup sugar
2 teaspoons vanilla

2 sticks butter, room temp
13⁄4 cups sugar, divided
2 eggs
1 teaspoon vanilla
23⁄4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup sugar
2 teaspoons cinnamon
Make the cream cheese filling by mixing the cream cheese, 1⁄4 cup sugar and 2 teaspoons vanilla with a hand mixer. Cover and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
In a mixing bowl, cream butter and 11⁄2 cups sugar until fluffy. Add eggs and 1 teaspoon vanilla. Mix until combined.
On low speed, mix in flour, cream of tartar, baking soda and salt. Set dough to the side.
In a small bowl, combine remaining 1⁄4 cup sugar and cinnamon; set that aside as well.
Remove the cream cheese mixture from the refrigerator. For each cookie you will need 2 flattened balls of dough, about 1 tablespoon each. (The flattened disk will be approximately 2 inches in diameter.) Place 1 teaspoon of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Cookies should chill for 15 minutes before being baked.
When the dough is chilled, bake on a parchment-lined baking sheet 2 inches apart for 8 minutes.
Transfer to wire rack to cool.
Makes about 24 cookies.

Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
11⁄2 cups sugar
1 teaspoon vanilla
1 can Mountain Dew
Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a greased 9×13-inch pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and spoon some of the sweet sauce from the pan over the top.

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