Discover Delicious Recipes

Explore a variety of dishes and learn to cook with step-by-step videos.

COOKIES

SNICKER DOODLES

1 cup Butter Crisco

2 Eggs

2 tsp Cream of Tartar (optional)

½ tsp Salt

1 ½ cups Sugar

2 ¾ cups Flour 1 tsp Soda

Mix Crisco, sugar, and eggs until creamy. Mix in flour, cream of tartar, soda, and salt. Roll into 1-inch balls then roll in a mixture of sugar and cinnamon. Place 2 inches apart on greased cookie sheet. Bake 7-9 minutes at 350

NO BAKE COOKIES

2 cups white sugar

1/4 cup unsweetened cocoa powder 1/2 cup milk

1/2 cup butter

1 teaspoon vanilla extract 1 pinch salt

1/2 cup chunky or creamy peanut butter 3 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter, and oats.

Drop by rounded spoonful onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

SUGAR COOKIES

½ cup Butter 2 cups Sugar

1 cup Sour Cream Cream Together

2 eggs

1 TBSP Vanilla 5 ½ cups Flour 1 tsp Salt

1 tsp Soda

2 tsp Baking Powder

Mix and chill 1 hour (makes rolling out easier). Roll and cut into desired shapes. Bake 375 for 7-9 minutes. Do not over Bake.

FROSTING

2 Sticks of Blue Bonnet Margarine (softened) 1-2 tsp Vanilla

Powdered Sugar

Cream together Margarine and vanilla. Add powdered sugar a little at a time mixing well until creamy and desired stiffness. Add food coloring.

COOKIES AND CREAM COOKIES

1 cup butter softened 1/2 cup brown sugar 1/2 cup sugar

1 4.2 oz pkg Oreo Cookies & Cream pudding mix

2 eggs

1 tsp vanilla extract 1/4 cups flour

1 tsp baking soda

1 cup white chocolate chip (can use cookies and cream candy bar broke into pieces)

15 Oreo cookies coarsely crushed (you want big chunks!)

Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing. Stir in the white chocolate chips and Oreo cookie chunks. Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350.

PEANUT BUTTER COOKIES

¾ cup Creamy Peanut Butter

½ cup Butter Flavored Crisco 1 ¼ cup Brown Sugar (packed) 3 TBSP Milk

1 TBSP Vanilla 1¾ cup Flour

¾ tsp Salt

¾ tsp Baking Soda 1 Egg

Combine Peanut Butter, Crisco, Brown Sugar, Milk, and Vanilla in bowl. Beat with mixer until well blended and creamy. Add egg, beat until blended. Add salt, soda and flour mix well. Roll into 1-inch balls and roll in sugar until completely coated. Place on cookie sheet flattening slightly in a crisscross pattern with a fork. Bake 375 for 7-8 minutes.

PEANUT BUTTER BLOSSOM COOKIES

½ cup Brown Sugar

½ cup White Sugar

¼ cup Butter Flavored Crisco 1 Egg

½ cup Creamy Peanut Butter 1 TBSP Milk

1 tsp Vanilla 1½ cup Flour 1 tsp Soda

½ tsp Salt Hershey Kisses

Mix as for cookies. Roll 1-inch ball of dough into a ball place on cookie sheet flatten slightly. Bake 375 for 7-8 minutes. Cool slightly and press a frozen Hershey Kiss in center.

MACAROON COOKIES

1/3 cup Real Butter

3 oz Cream Cheese softened

¾ cup Sugar

1 Egg York

2 tsp Almond Extract

2 tsp Orange Juice Concentrate 1¼ cup Flour

2 tsp Baking Powder

¼ tsp Salt

5 cups Coconut Hershey Kisses

Beat Butter, Cream Cheese, Sugar, and egg yolks. Add Almond extract and orange juice and mix well. In another bowl add flour, baking powder and salt, then mix.

Add a little of the flour mixture a little at a time mixing well after each addition. Add 3 cups of coconut and mix. Chill 1 hour. Roll into 1-inch balls and roll in coconut. Place on ungreased cookie sheet Bake 350 for 8-9 minutes or until lightly brown. Cool slightly and then place Hershey Kiss on top.

TEXAS SHEET CAKE COOKIES IN A SAUCEPAN

4 TBSP butter 2/3 cup sugar

1/2 cup Cocoa Powder

Mix over medium heat just until melted then set aside to cool.

1 cup softened butter 2/3 cup sugar

2 tsp vanilla extract 2 egg

2 tsp baking soda

1 tsp salt

2 2/3 cup flour

ICING

1/4 cup butter

1 TBSP cocoa powder

1 TBSP milk, plus enough extra to thin it down if needed 1 3/4 cup powdered sugar

1/2 tsp salt 1tsp Vanilla

Preheat oven to 350. Melt the 2 TBPS of butter, 1/3 cup of sugar and the cocoa powder together just until melted then let it cool. Cream together the remaining 1/2 cup butter and 1/3 cup sugar until light and fluffy then beat in the egg and vanilla. In a separate bowl mix the baking soda, salt and flour and stir into the sugar mixture. Then add the cocoa mix and stir until well mixed. Drop the dough by TBSP onto the lined baking sheets. Bake each sheet 7-8 minutes or until just starting to set, don't over bake or burn them. Let them cool on the sheets for a few minutes and then transfer to a cooling rack. When the cookies are cool make the icing, it does set up so don't make it beforehand. To make the icing: whisk the butter, cocoa powder and milk together over medium heat until melted and mixed. Remove from the heat and add the powdered sugar and salt stirring to combine, then drizzle in enough extra milk to make the icing thin enough for spreading. You can make it thin enough that you can dip the cookies in the icing. Set aside to let the icing set.

TEXAS SHEET CAKE COOKIES (DOUBLED)

IN A SAUCEPAN

8 TBSP butter

1 1/3 cup sugar

1 cup Cocoa Powder

Mix over medium heat just until melted then set aside to cool.

2 cup softened butter 1 1/3 cup sugar

4 tsp vanilla extract 4 egg

4 tsp baking soda 2 tsp salt

5 1/3 cup flour

ICING

1/4 cup butter

1 TBSP cocoa powder

1 TBSP milk, plus enough extra to thin it down if needed. 1 3/4 cup powdered sugar

1/2 tsp salt 1tsp Vanilla

Preheat oven to 350. Melt the 2 TBPS of butter, 1/3 cup of sugar and the cocoa powder together just until melted then let it cool. Cream together the remaining 1/2 cup butter and 1/3 cup sugar until light and fluffy then beat in the egg and vanilla. In a separate bowl mix the baking soda, salt and flour and stir into the sugar mixture. Then add the cocoa mix and stir until well mixed. Drop the dough by TBSP onto the lined baking sheets. Bake each sheet 7-8 minutes or until just starting to set, don't over bake or burn them. Let them cool on the sheets for a few minutes and then transfer to a cooling rack. When the cookies are cool make the icing, it does set up so don't make it beforehand. To make the icing: whisk the butter, cocoa powder and milk together over medium heat until melted and mixed. Remove from the heat and add the powdered sugar and salt stirring to combine, then drizzle in enough extra milk to make the icing thin enough for

spreading. You can make it thin enough that you can dip the cookies in the icing. Set aside to let the icing set.

CREAM CHEESE COOKIES

18 oz Cream Cheese 2cup Crisco or Margarine 2 cup Sugar

2 Egg Yolks

2 tsp Vanilla

Mix until smooth and then add 5 cup Flour

½ tsp Salt (optional)

Blend in Flour and Salt drop or roll in balls place on cookie sheet Bake 350 for 8-12 minutes.

MRS. FIELDS COOKIES

2 cups Butter Flavored Crisco 2 cups Sugar

2 cups Brown Sugar

Cream together well 4 Eggs

2 tsp Vanilla

Mix

4 cups Flour

5 cups Oatmeal (blend in blender until powder)

1 tsp Salt

2 tsp Baking Powder 2 tsp Baking Soda

Mix well and add

1-24 oz Chocolate Chips

1-8 oz Hershey Chocolate Bar Grated

3 cups Chopped Pecans Nuts

Place 1-inch balls 2 inches apart on greased cookie sheet. Bake 375 for 8-10 minutes.

APPLESAUCE CHOCOLATE CHIP COOKIES

½ cup Butter Flavored Crisco 1 cup Sugar

1 Egg

1¼ cups Applesauce 1 tsp Soda

1 tsp Cinnamon

½ tsp Cloves 1 tsp Salt

2½ cups Flour

1 cup Raisins or Chocolate Chips

½ cup Nuts (optional)

Drop by TBSP onto greased cookie sheet. Bake 350 for 9-11 minutes.

CAKE MIX COOKIES

1 Cake Mix

2 Eggs

¼ cup Water

¼ cup Brown Sugar

¼ cup Butter Flavored Crisco 1-2 cup Chips

Mix well. Bake 375 for 25 Minutes in a greased 9x13 pan. VARIATIONS:

Yellow Cake Mix with Chocolate Chips

Chocolate Cake Mix with White Chocolate Chips

Chocolate Cake Mix with Peanut Butter Chips Chocolate Cake Mix with Toffee Pieces Lemon Cake Mix with White Chocolate Chips

ORANGE COOKIES

2 Eggs

½ cup Butter Flavored Crisco 2 cups Sugar

1 Orange (grate 1 TBSP orange zest) 1 cup Orange Juice

4 ½ cup Flour 1 tsp soda

1 cup milk (mix soda and milk together) 1 tsp Baking Powder

Mix sugar, Crisco, and eggs. Add orange rind, orange juice and milk and soda mixture. Mix well adding remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake 375 for 9-11 minutes.

ORANGE COOKIES FROSTING

1 cube Margarine softened 1 squeeze Orange Juice

1 tsp rind

2-3 drops Orange Food Coloring (optional) Powdered Sugar

Mix margarine, orange juice and orange rind. Add powdered sugar to right mixture.

After frosting these cookies freeze well. PUMPKIN COOKIES

½ cup Butter Flavored Crisco 1 ½ cup Sugar

1 Egg

1 cup Pumpkin

2 ½ c Flour

1 tsp Baking Powder 1 tsp Soda

1 tsp Salt

1 tsp Vanilla

1 tsp Nutmeg

1 tsp Cinnamon

1 cup Chocolate Chips (optional Raisins and Nuts)

Mix Crisco, sugar, vanilla, and egg mix well. Add all dry ingredients in a separate bowl and mix well. Mix alternating Pumpkin and dry ingredient mixture until well mixed. Add chips or raisins. Drop by teaspoon onto greased cookie sheet. Bake 375 for 8-10 minutes. Good without frostings.

PUMPKIN COOKIES FROSTING

2 tsp Margarine

1 tsp Cinnamon

¼ tsp Pumpkin Pie spice 2-3 TBSP Pumpkin

1¼ cups Powdered Sugar Mix Well

After frosting these cookies freeze well.

GINGERSNAP COOKIES

2 cups Flour

2 tsp Soda

1 tsp Cloves

1 tsp Ginger

1 tsp Cinnamon

1 cup Sugar

1 Egg

¾ cup Butter Flavored Crisco

4 TBSP Molasses

Mix sugar, egg, molasses, and Crisco. Add spices and flour and mix well. Chill 1 hour. Roll 1-inch balls in sugar press slightly on greased cookie sheet. Bake 350 for 8-10 minutes.

OREO COOKIES

2 Devil’s Food Cake Mix

4 tsp Vanilla

2 Eggs

1 ½ cups Margarine or Butter Crisco

Mix well all ingredients. Roll into 1-inch balls and then divide each ball into 2 parts press slightly on cookie sheet. Bake 350 for 6-7 minutes on a greased cookie sheet. Fill with cream cheese frosting and make a sandwich.

CREAMCHEESE FILING

1-8oz Cream Cheese 1 tsp Vanilla

½ cube Margarine Powdered Sugar

Mix well until desired stiffness. SNICKER SURPRISE COOKIES

1 cup Butter, softened

1 cup Brown Sugar

2 Eggs

3 ½ cups Flour

½ tsp Salt

1 cup Creamy Peanut Butter 1 cup White Sugar

1 tsp Vanilla

1 tsp Baking Soda

1 Pkg. Snickers Miniatures

Cream the butter, peanut butter, and sugars using a mixer until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Mix in flour, salt, and baking soda. Cover and chill 2-3 hours. Unwrap candy. Roll dough into 1 TBSP pieces and flatten. Place a snicker in the center of each piece of dough. Form the dough around the candy creating a ball. Place on a greased cookie sheet and bake 300 for 10-12 minutes. Can sprinkle cookies with powdered sugar and drizzling melted chocolate over the top of each cookie.

CHOCOLATE CHIP COOKIES

1 cup Butter flavor Crisco

¾ cup Brown Sugar

¾ cup White Sugar

1 tsp Vanilla

2 Eggs

1 tsp Salt

1 tsp Baking Soda

2 ¼ cup Flour

1 ¾ cup Chocolate Chips

1 cup Chopped Nuts (optional)

Combine butter, sugars, and eggs until creamy. Add vanilla, soda and salt mix and then add flour a little at a time mixing well after each addition. Stir in chocolate chips. Drop by tablespoon onto greased cookie sheet. Bake at 375 for 7-9 minutes.

SUGAR COOKIES

1 ½ cups Powdered Sugar 1 cup Butter

1 Egg

1 tsp Vanilla

1 tsp Almond Flavoring

2 ½ cups flour

1 tsp Baking Soda

1 tsp Cream of tartar (optional)

Mix sugar and butter. Add egg, vanilla, and almond, mix well. Mix dry ingredients and blend until smooth. Refrigerate 2 to 3 hours. Roll dough on lightly floured surface and cut out into shapes. Sprinkle with colored sugar sprinkles. Place on lightly greased cookie sheet. Bake at 375 for 7 to 8 minutes.

GINGERBREAD COOKIES

1 cup Sugar

½ cup Vegetable Shortening

½ cup Light Molasses 1 Egg

1 tsp Soda in ½ cup Hot Water 4 cups Flour

¾ tsp Ginger

½ tsp Cinnamon

½ tsp Allspice 3/8 tsp Salt

Mix ingredients roll out and cut into Gingerbread men and Bake at 350 for 7-10 minutes or until done.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

1 cup Crunchy or Creamy Peanut Butter 1 ½ cups Shortening

1 cup Packed Brown Sugar

1 cup Sugar

2 Eggs

2 tsp Vanilla

2 ½ cups Flour

1 tsp Baking Soda

½ tsp Salt

1pkg. Chocolate Chips

Beat peanut butter, shortening, sugars, eggs, and vanilla until creamy. Add salt, baking soda and flour. Mix well. Fold in chocolate chips. Bake at 375 for 8-10 minutes.

M&M COOKIES

1 cup Butter flavor Crisco

¾ cup Brown Sugar

¾ cup White Sugar

1 tsp Vanilla

2 Eggs

1 tsp Salt

1 tsp Baking Soda

2 ¼ cup Flour

1 ¾ cup M&M’S

Combine butter, sugars, and eggs until creamy. Add vanilla, soda and salt mix and then add flour a little at a time mixing well after each addition. Stir in M&M’S. Drop by tablespoon onto greased cookie sheet. Bake at 375 for 7-9 minutes.

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

1 cup Butter flavor Crisco

¾ cup Brown Sugar

¾ cup White Sugar

1 tsp Vanilla

2 Eggs

1 tsp Salt

1 tsp Baking Soda

2 ¼ cup Flour

1 ¾ cup White Chocolate Chips 1 cup Chopped Macadamia Nuts

Combine butter, sugars, and eggs until creamy. Add vanilla, soda and salt mix and then add flour a little at a time mixing well after each addition. Stir in white chocolate chips and nuts. Drop by tablespoon onto greased cookie sheet. Bake at 375 for 7-9 minutes.

OATMEAL COOKIES

2 cup Crisco

2 cup White Sugar 2 cup Brown Sugar 4 Eggs

2 tsp Soda

1 tsp Salt

2 tsp Vanilla

3 cups Flour

1 cup Chopped Nuts (optional) 5-6 cups Oatmeal

1 pkg. Chocolate Chips 1-2 cups Raisins

Mix first 7 ingredients. Add Flour, nuts, oatmeal and chocolate chips or raisins Mix well. Bake at 350 for 10-12 minutes.

EAGLE BRAND COOKIE BARS (Magic Bars)

½ cup Butter or Margarine

1 ½ cup Graham Cracker Crumbs

1 – 14 oz Eagle Brand Milk

2 cups Chocolate Chips 1 1/3 cup Coconut

1 cup Chopped Nuts (optional)

Preheat oven to 350. Pour melted butter over graham crackers crumbs and mix. Press firmly into 9x13 pan. Top with chocolate chips, coconut and nuts. Pour eagle brand milk evenly over ingredients press down firmly with fork. Bake for 25 minutes or until lightly brown cool before cutting. Store covered at room Temperature.

SMORE’S BAR (Sarah’s Recipe)

8 Cup Golden Graham 6 cups Marshmallows

1 Bag Milk Chocolate chips

¼ Corn Syrup 5 TBSP Butter

1 tsp Vanilla

Heat 5 Cups marshmallows, Chocolate chips, syrup, and butter until smooth and melted then add vanilla. Pour over golden grahams quickly toss until well coated and add 1 cup marshmallows then press into a 9x13 pan

CHOCOLATE DIPPED PEPPERMINT SUGAR COOKIES

1 ½ cups Powdered Sugar 1 cup Butter

1 Egg

1 tsp Vanilla

1 tsp Almond Flavoring

2 ½ cups flour

1 tsp Baking Soda

2 ½ cups White chocolate chips or chocolate chips 2 ½ TBSP Shortening

1/3 cup Peppermint bits or finely crushed candy canes

Mix sugar and butter. Add egg, vanilla, and almond, mix well. Mix dry ingredients and blend until smooth. Refrigerate 2 to 3 hours. Make 1- inch balls and place on lightly greased cookie sheet. Bake at 375 for 7 to 8 minutes. Place Chocolate chips and shortening in a microwave safe bowl. Stirring every 15 to 30 seconds until

melted. Dip half of cool cookies in chocolate allowing access chocolate to run off sliding bottom of cookie on the edge of the bowl. Transfer cookies to wax paper and immediately sprinkle with peppermint candies. Allow to set at room Temperature or in Refrigerator. Store at room temperature.

RUSSIAN TEA COOKIES (Snowball cookies) 1 cup Real butter softened

½ cup Powdered sugar

¼ tsp Salt

3 tsp Vanilla

2 ¼ Flour

1 cup Chopped Pecans Powdered sugar for rolling

Mix butter, powdered sugar, and vanilla in a bowl. Add flour, pecans, and salt until dough holds together. Shape into 1-inch balls. Place 1-inch apart on cookies sheet to bake. Bake at 375 10 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly. Roll warm cookies in powdered sugar. Cool completely and roll in powdered sugar again.

CONFETTI CRISPS

40 square Saltine Crackers

¾ cup packed Brown Sugar

¾ cup Butter (do not use Margarine) 1 tsp Vanilla

1 cup Semi-Sweet or Milk Chocolate Chips

1 cup mini twist pretzels, broken into small pieces 1/3 cup Chopped Peanuts

1/3 cup M&M miniature baking bits 1/3 cup raisins (optional)

Preheat oven to 350. Arrange crackers side by side in single layer in a cookie sheet. Combine brown sugar, butter and vanilla in small saucepan cook over medium heat, stirring occasionally, until mixture comes to a full boil across the surface. Boil, stirring constantly for 4 minutes. Immediately pour sugar mixture

over crackers and spread evenly. Bake 10-12 minutes or until bubbly and lightly browned. Remove pan from oven and cool. Immediately sprinkle baked crackers with Chocolate chips. Let stand 3 minutes, allow chips to soften, then spread evenly over surface. Sprinkle with pretzels, peanuts, M&M’s, and raisins. Lightly press toppings into melted chocolate using bake of a spatula. Let stand at room temperature to cool completely. Refrigerate 20 minutes to firm chocolate cut into squares. Once chocolate is firm, store in a tightly covered container in a cool place at room temperature so they will stay crisp.

BROWNIE RICE CRISPY BARS (Goody Bars)

1 pkg. Brownie mix (water, oil and eggs as called for on brownie mix package) 1 tub Whipped vanilla frosting

¾ cup Salted peanuts, coarsely chopped (optional) 3 cups Creamy peanut butter

3 cups Rice crispy cereal

1-12oz pkg. Chocolate chips about 2 cups

Heat oven to 350. Make Brownies as directed on package bake and cool completely. Frost cooled brownies with vanilla frosting. Sprinkle with peanuts then refrigerate. Measure cereal into large bowl set aside. Melt peanut butter and chocolate chips in saucepan or microwave carefully not to overcook stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting.

CHOCOLATE PECAN BARS CRUST

2 cups Flour

1 cup Packed Brown Sugar

½ cup Butter

1 cup Pecan Halves

TOPPING

2/3 cup Butter

½ cup Packed Brown Sugar

1 cup Semi-Sweet Chocolate Chips

Heat oven to 350. Combine all crust ingredients except pecans in a bowl. Beat at medium speed until resembles fine crumbs. Press into bottom of ungreased 9x13 baking pan. Place pecans evenly over unbaked crust. For topping combine butter, brown sugar in saucepan. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Stirring constantly boil for 1 minute. Pour mixture evenly over pecans and crust. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT OVER BAKE) Remove from oven. Immediately sprinkle with chocolate chips allow to melt slightly. Swirl melted chips over bars leaving some whole for marble effect. Cool completely. Cut into bars.

LEMON BARS CRUST

1 cup Flour

½ cup Butter

¼ cup Powdered Sugar

Mix crust press into a 9x13 inch pan. Bake at 350 for 20 minutes.

FILLING

2 Eggs

1 cup Sugar

½ tsp Baking Powder

1 tsp Salt

2 Tbsp Lemon Juice

Pour on top of crust. Bake 25 minutes but still Jiggly. BROWNIES WITH PEANUT BUTTER AND NUT TOPPING

1 brownie mix and ingredients according to package

1 tsp Vanilla

1 pkg Peanut butter chips

½ cube butter

1 can sweetened condensed milk 1 cup chopped nuts

¼ chocolate chips (optional) 1 tsp oil (optional)

Make Brownies according to package directions adding 1 tsp vanilla. Melt together peanut butter chips and butter. Be careful not to let the mixture boil. Remove from heat. Stir in sweetened condensed milk then pour over cooled brownies. Immediately sprinkle with chopped nuts over the topping and gently press nuts into topping. Melt chocolate chips with oil until smooth. Drizzle over nuts. Let cool completely before cutting.

MINT BROWNIES (ELLENS)

6 Large Eggs

3 cups Sugar

6 sq. oz. unsweetened baking chocolate 3 cubes Margarine

3 tsp Peppermint 2 ¼ cups Flour

Melt chocolate and butter. Mix all above ingredients, pour into sheet cake size pan. Bake at 350 for 30 minutes. Freeze

TOPPING

1 cube Margarine

6 Tbsp Milk

5 plus cups Powdered Sugar

Beat until stiff, add green food coloring and 3-5 tsp peppermint. Spread on frozen brownies and freeze again.

DRIZZLE

3 sq. unsweetened chocolate 6 Tbsp Margarine

Melt together. Drizzle over top of green. Use a cake decorating tip, it makes it look nicer. Thaw about 1 hour before serving.

ZUCCHINI BROWNIES

2 cups Grated Zucchini 1 ½ tsp Baking Soda

¼ cup Cocoa 2 cups Flour

1 ¼ cups Sugar

½ cup Vegetable Oil

Mix and Bake at 350 for 25 minutes. FROSTING

¾ cup Margarine 4 Tbsp Milk

¼ cup Cocoa 1 tsp Vanilla

Powdered Sugar

Frost Brownies when cool.

CAKES

PEANUT BUTTER CAKE

¼ cup Peanut butter 1 cup water

½ cup butter

1 cup sugar

1 cup brown sugar

2 cups flour

1 tsp salt

1 tsp baking soda

2 eggs

½ cup sour cream 1 tsp vanilla

Frosting

¾ cup butter

6 TBSP sour cream

½ cup peanut butter 3 ½ cup powder sugar 1 TBSP vanilla

Preheat oven to 375. In a medium saucepan add peanut butter, water and butter and bring to a boil. Remove from heat. In a bowl mix together sugar, brown sugar, flour, salt, and baking soda with fork. Add peanut butter to flour mixture. Add eggs, sour cream or buttermilk and vanilla to bowl and mix well. Mix well and pour into greased cookie sheet. (12x17 Jellyroll Pan) Bake 15 minutes at 375.

For Frosting: In a small saucepan bring to boil butter, Sour cream, and peanut butter. Remove from heat and add to powdered sugar and vanilla. Pour frosting over the slightly warm cake.

Peanut Butter Meltaway Cake 1 cup margarine

1/4 cup cocoa

1 cup water

2 eggs

1/2 cup butter milk

Put in sauce pan low heat mix well Remove from heat

Stir in-

2 cup sugar

2 cup flour

1 teaspoon soda

1 teaspoon vanilla

Beat till smooth and put in pan and bake 350- 30 min 9X13 greased and floured

Mix-

3/4 cup peanut butter 3/4 tablespoon oil Spread over cake Refrigerate 20 min

Heat-

1/2 cup margarine 1/4 cup cocoa

Till bubbles Add-

1. pound powdered sugar 6 tablespoons buttermilk

   1 teaspoon vanilla

   Beat till smooth spread over cake

   
   

   REFRIGERATED JELLO CAKE

   1 White Cake mix

   1 – 3 oz Any Flavor of Jell-O 1 envelope Dream Whip

   1 – 4 serving size pkg. instant Vanilla pudding 1 ½ cups Cold Milk

   
   

   Dissolve Jell-O in ¾ cup boiling water. Add ½ cup cold water and set aside at room temperature. Mix and bake cake according to package using 9x13cake pan. While cake is still warm prick holes in the top with a skewer. Using a cup slowly pour

   Jell-O over the top of the cake and into the holes. Refrigerate. Blend Dream whip, pudding and milk beating until stiff. Frost cooled cake and store in refrigerate.

   ZUCCHINI SPICE CAKE

   
   

   1 pkg. Spice Cake Mix

   2 sm. Cream Cheese Pudding (can use vanilla) 1 cup Sour cream

   ½ cup Water

   ¼ cup Oil 4 Eggs

   ½ tsp Nutmeg

   1 tsp Cinnamon

   2 cups Shredded Zucchini 1 cup Chocolate Chips

   FROSTING

   1 cup Brown Sugar 1 cup Butter

   ¼ cup Whipping cream or ½ and ½ 2 cups Powdered Sugar

   
   

   Mix all ingredients except zucchini and chocolate chips. Fold in zucchini and chocolate chips. Grease either a Bundt pan or a 9x13 cake pan. Bake at 350 for 65 minutes. If using a Bundt pan cool 20 minutes before turning out. For Frosting melt brown sugar and butter stirring constantly. After melted add cream bring to a simmering boil. Remove from heat and cool until just warm. Pour into bowl with electric mixer add powdered sugar and mix until well blended and all lumps are gone. Quickly pour over cake it will set up fast.

   
   

   CREAM PUFF CAKE

   
   

   1 cup Water

   ½ cup Butter 1 cup Flour

   4 Eggs

   8 oz Cream Cheese softened 4 cups Milk

   3-3.5oz instant pudding 1 Tube of Cool Whip

   
   

   Cook over medium heat and bring to boil water and butter. Reduce heat to low slowly add flour stirring until ball forms. Add eggs 1 at a time mixing well. Place ball in 9x13 cake pan spread over bottom and up sides of pan. Bake at 400 for 35 minutes. Cool crust completely.

   
   

   Mix Cream Cheese, Milk, and instant Pudding. Pour on top of cool crust and spread evenly. Top with cool whip. Drizzle chocolate sauce over top.

   
   

   STRAWBERRY CAKE

   
   

   1 White Cake mix 3 Egg Whites

   1 cup Water

   A small container of strawberry yogurt

   Mix and bake according to bake mix box. TOPPING

   1 small Container of Strawberry yogurt 1 Container of Cool Whip

   
   

   Mix and spread on top of cooled cake. Cut fresh Strawberries up and place on top.

   
   

   CARROT CAKE

   
   

   2 cups Flour 1½ cups oil

   1 cup Brown sugar

   1 cup White sugar 4 Eggs

   3 cups Grated Carrots 2 tsp Baking Soda

   1 tsp Salt

   2 tsp Cinnamon

   
   

   Combine oil and sugars add eggs 1 at a time beating well after each one. Add carrots then add dry ingredients mix well. Bake at 350 for 35 minutes.

   
   

   CREAM CHEESE FROSTING

   8 oz Cream Cheese softened 1 lbs. Powdered Sugar

   1 cube Butter softened

   2 tsp Vanilla

   
   

   Mix well and spread over cool cake. SOUR CREAM COFFEE CAKE

   Filling:

   ½ cup packed brown sugar

   ½ cup chopped pecans

   1 ½ tsp ground cinnamon Coffee Cake:

   3 cups Gold Medal™ all-purpose or whole wheat flour 1 ½ tsp. baking powder

   1 ½ tsp. baking soda

   ¾ teaspoon salt

   1 ½ cups granulated sugar

   ¾ cup butter or margarine, softened 1 ½ tsp. vanilla

   3 eggs

   1 ½ cups sour cream

   Light Brown butter Glaze:

   
   

   ¼ cup butter

   2 cups powdered sugar 1teaspoon vanilla

   1 to 2 tablespoons milk

   
   

   Heat oven to 350°F. Grease a Bundt cake pan or 10-inch angel food (tube) cake pan. In small bowl, mix all Filling ingredients then set aside. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed. Spread 1/3 of the batter (about 2 cups) in pan sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.

   
   

   Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until a very light brown and fragrant, remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

   
   

   4 LAYER CHOCOLATE CAKE WITH CREAM CHEESE FROSTING

   Boil

   2 cubes Butter

   1 cup Water

   4 TBSP Cocoa Cool then add 2 cups Flour

   2 cups Sugar

   2 tsp Baking Soda 1 tsp Vanilla

   
   

   Mix well then add 2 Eggs

   ½ tsp Salt

   ½ cup Sour Cream

   
   

   Mix well and pour into well-greased and floured round cake pans. Divide batter evenly among 4 round pans. Each layer will only be about ¾ inch thick. Bake at 350 for 20 minutes. Remove from cake pan when cooled. Start with one cake on a plate and top with frosting spreading evenly repeating with each layer, after top layer of cake is in place frost top and sides with remaining frosting. Keep stored in fridge.

   
   

   CREAM CHEESE FROSTING

   1 lb. Softened Butter

   3 lbs. Softened Cream Cheese (6 – 8oz Cream Cheese)

   4 cups Powdered Sugar 1 TBSP Vanilla

   
   

   Beat Butter until light and fluffy. Add powdered sugar beating again. Beat in small pieces of cream cheese at a time. Beat well to avoid lumps. While beating on low, add vanilla.

   The key to making this creamy is beating the butter until creamy and then beating after each addition. It is time consuming but worth it.

   PINA COLADA CAKE

   
   

   1 Golden Vanilla Cake mix

   1 – 10 oz can Pina Colada frozen Concentrate juice 1 can Eagle Bran Sweetened Condensed Milk

   ½ cup Pineapple Juice (from drained pineapple) 1 – 2 oz Crushed Pineapple (drained)

   Bake cake according to box directions

   Mix above ingredients. Poke holes in cake with the end of a wooden spoon or drinking straw while still warm. Then spread the Pina Colada mixture on top. Refrigerate until ready to serve. Top with Cool Whip and coconut.

   GINGERBREAD CAKE

   
   

   ½ cup Oil

   1 cup Sugar

   2 Eggs

   ½ cup Molasses 2 cups Flour

   ½ tsp Salt 1 tsp Soda

   1 tsp Ginger

   1 tsp Cinnamon

   ¾ cup Boiling Water

   Cream oil, sugar, eggs, and molasses then add dry ingredients and boiling water. Mix well then pour into a greased 9 x13 pan. Bake at 350 for 20 – 30 minutes or until toothpick comes out clean.

   Top with Cool Whip or ice cream.

   
   

   CAKE-N-PUDDING

   
   

   1 White or Yellow Cake mix (can use homemade cake) 1 – 20 oz can Crushed Pineapple well drained

   1 Lg. Instant Vanilla Pudding 1 – 8 oz Cool whip

   
   

   Bake cake according to directions and cool. Make pudding following pie directions. Spread the crushed pineapple over cake and top with pudding. Top with cool whip. May sprinkle coconut on top of cake if desired. Store covered in refrigerator.

   
   

   STRAWBERRY DANISH DESSERT CAKE

   1 White Cake Mix and Ingredients 1 cup Powdered Sugar

   8 oz Cream Cheese

   1 pkg. Dream Whip and Ingredients or 1- 8 oz Cool whip 1 box Strawberry Danish Dessert

   1 basket of fresh or 10 oz Frozen Strawberries

   
   

   Prepare cake mix according to directions and cool. Prepare Dream Whip according to directions. After whipping, add cream cheese and powdered sugar. Spread over cooled cake. Combine strawberries and Danish dessert. Cool Danish dessert to room Temperature then spoon over cake. Store covered in refrigerator.

   
   

   TOMATO SOUP CAKE

   
   

   ½ cup Oil

   1 ½ cups Sugar

   2 Eggs

   2 cups Flour

   1 Tbsp Baking Powder

   1 tsp Baking Soda

   2 tsp All Spice

   1 tsp Cinnamon

   1 can Tomato Soup

   ¼ cup Water

   1 cup Chopped Walnuts

   ½ cup Raisins

   
   

   Cream oil and Sugar add eggs and Beat until fluffy. Add soup and water. Mix in dry ingredients. Mix in raisins and nuts. Pour into greased and floured Bundt pan or 9x13 pan. Bake at 350 for 30 minutes. Frost Bundt pan while still warm.

   
   

   FROSTING

   4 Tbsp Margarine

   6 oz Cream Cheese Softened 4 cups Powdered Sugar

   4 tsp Vanilla

   Cream together all ingredients.

   
   

   POPPY SEED CAKE

   
   

   1 pkg. Lemon Cake Mix

   1 pkg. 3.5oz Lemon Instant Pudding 4 Eggs

   ½ cup Vegetable Oil

   2-4 Tbsp Poppy Seeds 1 to 1 ½ cup water

   Combine all ingredients. Make according to cake mix directions. Pour into well- greased and floured Bundt pan. Bake at 350 for 50 minutes or until cake tests done. Remove from oven let stand 10 – 15 minutes then turn out onto plate to cool. Sprinkle with powdered sugar or glaze.

   
   

   GLAZE

   1 cup powdered sugar 3 Tbsp Lemon Juice

   3 - 4 Tbsp Orange Juice

   
   

   PEACH COBBLER CAKE

   
   

   1 Yellow Cake Mix

   1 cube Butter

   2 Lg. canned Peaches

   
   

   Heat oven to 350. Dump 1 can of peaches with juice into a 9x13 pan drain the other can of ½ the juice drained then add to pan. Take dry cake mix and spread over peaches. Melt butter and drizzle over dry cake. Bake about 40 - 45 minutes or until top is golden brown. Serve warm with cool whip or ice cream.

   Variation

   Can use Cherry, Blueberry or Apple pie filling with cake mix, if using apple, a spice cake is good.

   
   

   TARA’S WHITE CAKE or CUPCAKES

   
   

   2 ¾ cups Flour 2 cups Sugar

   4 tsp Baking Soda 1 tsp Salt

   2/3 cup Shortening

   1 1/3 cups water

   2 Eggs

   2 tsp Vanilla

   
   

   Mix all ingredients and beat 2 minutes on medium speed. Bake at 375 for 15 minutes for cupcakes. Bake at 350 for 20 – 25 minutes for cake. Can frost with any type of frosting.

   
   

   FROSTING

   Real Butter Powdered Sugar Water

   Crisco Vanilla

   Cream together until light and fluffy.

   
   

   MEXICAN WEDDING CAKE

   
   

   2 cups Sugar

   2 cups Flour

   ½ tsp Salt 2 Eggs

   2 tsp Baking Soda

   1 cup Chopped Pecans

   1 – 20oz can crushed pineapple undrained

   Mix all ingredients together and pour into ungreased 9x13 pan. Bake at 350 for 30

   – 35 minutes.

   
   

   FROSTING

   2 Tbsp Butter

   4 oz Cream Cheese

   2 cups Powdered Sugar 2 tsp Vanilla

   Cream together and spread over cooled cake. CHEESECAKE

   3-8 oz Cream Cheese

   ¾ cup Sugar 4 Eggs

   1 ½ tsp Vanilla

   
   

   TOPPING

   1 pt. Sour Cream

   ½ cup Sugar

   1 ½ tsp Vanilla

   
   

   Mix cream cheese and sugar until smooth. Add eggs, and vanilla. Mix all ingredients until completely smooth. Pour into crust and bake 55 minutes at 325. Mix topping ingredients and set aside. Take out of oven and pour the topping mixture on and bake an added 5 minutes, turn off oven and leave in 5 minutes longer. Remove from oven and let cool. Then put in refrigerator for 3 hours.

   
   

   GRAHAM CRACKER CRUST

   1 ½ cups Graham Cracker Crumbs

   ¼ cup Sugar

   ¼ cup Melted Butter

   
   

   Mix these 3 ingredients together and lightly press into a 9” spring pan.

   
   

   APPLE CAKE (BILLS)

   
   

   2 cups Sugar

   ½ cup Butter 2 Eggs

   4 cups Apples grated 2 cups Flour

   2 tsp Baking Soda 2 tsp Cinnamon

   ½ tsp Nutmeg 1 tsp Salt

   Cream together butter, sugar, and eggs. Add grated apples. Mix in dry ingredients. Mix well Bake at 325 for 45 minutes.

   
   

   SAUCE

   2 cups Sugar

   1 cup Butter

   1 cup Heavy Whipping Cream 1 tsp Vanilla

   Heat over low heat until well blended stirring constantly. Do not Boil. Serve over warm cake and top with cool whip.

   
   

   TEXAS SHEET CAKE

   Boil

   2 cubes Butter

   1 cup Water

   4 TBSP Cocoa

   
   

   Cool then add 2 cups Flour

   2 cups Sugar

   2 tsBaking Soda

   1 tsp Vanilla

   Mix well then add 2 Eggs

   ½ tsp Salt

   ½ cup Sour Cream

   Mix well and pour into a greased cookie sheet. Bake at 350 for 20 minutes. FROSTING

   Boil

   1 cube Butter

   4 TBSP Milk

   4 TBSP Cocoa

   Mix with boiled mixture 4 cups Powdered Sugar 1 tsp Vanilla

   1 cup Chopped Nuts (optional)

   
   

   Spread warm frosting over cooled cake and top with nuts if desire.

   
   

   JELLO POKE CAKE

   
   

   1 White Cake Mix

   2 cups Boiling Water 1 small pkg. Jell-O Red

   1 small pkg. Jell-O Green

   1-12oz Cool Whip (thawed)

   
   

   Make cake according to Directions on Box. Bake in 2 – 9inch round cake pans and cool. Pierce each cake with a straw or large fork at ½ inch intervals. Stir 1 cup boiling water into each Jell-O Flavor until completely dissolved. Set until cools and starts to set up. Pour red over one cake and green over the other. Refrigerate 3 hours or until completely set. Dip the bottom of one cake pan in warm water for about 10 seconds this will soften so you can remove cake from cake pan. Place on serving plate spread with about 2 cups of cool whip. Repeat with 2nd cake pan and place on top of 1st cake frost top and sides of cake with cool whip. Refrigerate at least 1 hour or until ready to serve. Store left over cake in refrigerator.

   
   

   PUMPKIN CAKE CRUST

   1 Yellow cake mix saving 1 cup dry cake mix for topping 1 Egg

   ½ cup Melted Butter FILLING

   2 Eggs

   2/3 cup Evaporated Milk

   1 ½ Tbsp Pumpkin Pie Spice

   1-29oz Firmly Packed Brown Sugar TOPPING

   1 cup Remaining Cake Mix

   2 tsp Cinnamon

   ¼ cup Softened Butter

   
   

   Mix crust ingredients together press into greased 9x13 pan. Blend filling ingredients together and pour on top of crust. Using a fork combine topping ingredients, then sprinkle over filling. Bake at 350 for 50 minutes. Serve warm and top with cool whip.

   
   

   DEVILS CHOCOLATE CARMEL AND TOFFEE CAKE

   
   

   1 Devil’s food cake mix and ingredients

   1 can Sweetened condensed Milk 1 Jar Caramel Sauce

   1 Jar Hot Fudge Sauce 1 pkg. Toffee pieces

   1-8oz Cool Whip

   
   

   Bake cake according to box directions and cool. Poke holes into cake. Pour sweetened condensed milk over cake. Pour ½ the jar of caramel and hot fudge over cake sprinkle toffee pieces over cake. Top with cool whip. Decorate top with Drizzles of caramel and hot fudge and Toffee pieces. Chill before serving. Keep refrigerated.

   
   

   CHOCOLATE FROSTING

   
   

   ½ cup Chocolate Chips

   ½ cup Heavy Whipping Cream 1 ½ cup Powdered Sugar

   ½ cup Softened Butter

   ½ tsp Vanilla

   
   

   Combine cream and chocolate mix over medium heat until smooth then refrigerate until chilled. Combine sugar, vanilla, and butter. Beat well gradually add chocolate mix well.

   
   

   STRAWBERRY CHEESECAKE TRIFLE

   
   

   2 pints Fresh Strawberries, sliced

   1 cup Sugar, divided

   2-8 pkgs. Cream Cheese, softened 3 TBSP Orange Juice

   3 cups Cool Whip

   1 Loaf (10-3/4 oz frozen Pound Cake, thawed and cut into ½ inch cubes)

   In a bowl, toss strawberries with ½ cup sugar, set aside. In a mixing bowl, beat cream cheese, orange juice, and remaining sugar until smooth. Fold in the whipped topping and set aside. Drain strawberries reserving juice, set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4 qt. Trifle dish or serving bowl. Top with a third of the cream cheese mixture. Garnish with Strawberries. Cover and refrigerate for at least 4 hours. Replace with raspberries if desired.

   
   

   LEMON CAKE

   
   

   1 White Cake Mix

   1 small Lemon Jell-O

   1 small Lemon instant Pudding 1-8oz Cool Whip

   
   

   Make cake according to directions on box. Poke holes in cake when it comes out of the oven. Dissolving one small box of lemon Jell-O in 1 cup boiling water. Pour over cake. Let cake cool completely in refrigerator. Prepare one small box of instant lemon pudding. Mix with one carton cool whip. Spread over cake and refrigerator.

   
   

   PIES

   PECAN PIE

   
   

   3 Eggs Slightly Beaten

   ½ cup Sugar

   3 Tbsp Butter Melted 1 cup Chopped Pecans 1 cup White Karo

   ½ tsp Salt

   1 tsp Vanilla

   1 unbaked Pie Crust thawed

   
   

   Mix above ingredients in a bowl pour into pie crust. Wrap small stripes of tinfoil around crust to prevent from over baking place lightly so it does not stick to crust while baking. Bake on cookie sheet at 425 for 10 minutes reduce heat and Bake at 325 for 25 minutes or until firm and brown.

   
   

   GRANDMA CLARKE’S APPLE PIE

   
   

   4 cups Peeled and Sliced Granny Smith or Yellow Delicious

   ¼ tsp Lemon Juice

   ¾-1 cup Sugar

   ½ tsp Cinnamon

   ½ tsp Almond

   2 Tbsp Dry Tapioca Pudding

   
   

   Combine apples with lemon juice mix with all other ingredients. Always let sit with Tapioca will making pie crust. Place bottom crust in pie pan then add pie filling and top with crust. Make slits in top crust to allow steam to escape. Bake at 400 for 15 minutes. Reduce heat to 350 and bake 35-45 minutes or until apples are tender. Place tinfoil around crust.

   
   

   PEANUT BUTTER PIE

   1 – 8oz softened Cream Cheese

   ¼ cup Peanut Butter

   ½ cup Sugar 1 tsp Milk

   1 – 8oz Cool Whip

   1 Graham Cracker or Oreo Crust

   
   

   Mix cream cheese, peanut butter, sugar, and milk then add cool whip. Place in crust and refrigerate before serving.

   
   

   CHOCOLATE RIBBON PIE

   3 cups Finely Crushed Chocolate Cookies 6 Tbsp Butter or Margarine Melted

   1-8oz Cream Cheese softened

   ¼ cup Sugar 2 Tbsp Milk

   1-8oz Cool Whip 3 cups Milk

   2 pkg. small Instant Chocolate Pudding

   Mix crushed cookies and butter press firmly into bottom of 9x13 pan. Refrigerate crust 15 minutes. Beat cream cheese, sugar, and 2 Tbsp milk in large bowl until smooth. Gently stir in ½ of cool whip spread over crust. Pour 3 cups milk into large bowl, add pudding mixes. Beat with wire whisk 2 minutes. Pour over cream cheese layer. Refrigerate until well set. Just before serving, spread remaining cool whip over top.

   
   

   SWEET POTATO PIE

   
   

   Makes 2 Pies

   
   

   1 Stick real Butter

   3 cups Sweet Potatoes

   3 eggs

   ½ cup Evaporated Milk 1 ½ cups White Sugar

   ½ cup Brown Sugar 1 TBSP Flour

   ½ tsp Salt

   2 tsp Cinnamon

   2 tsp Vanilla

   
   

   Peel and cube sweet potatoes, boil until tender, drain and mash. Mix all ingredients and pour into 2 unbaked pie shells. Bake at 350 for 40-50 minutes until middle is set.

   
   

   PIE CRUST

   
   

   ¾ cup Crisco 2 cups Flour

   1 tsp Salt

   ½ cup Ice Water

   
   

   Mix and cream 1 cup flour with Crisco to a paste. Add another cup of flour, add salt and ice water.

   
   

   OREO PIE

   
   

   1 pkg. Oreo Cookies (2-3 cups finely blended for crust, and 2 cups coarsely chopped for pie filling)

   ¼ cup Butter or Margarine, melted 2 cups Cold Milk

   2 pkg. 4 serving size each JELL-O Chocolate flavored Instant Pudding 1-8oz Cool Whip, Thawed

   Mix 2-3 cups Oreo crumbs and butter thoroughly with a fork until crumbs are well moistened. Press into a 9-inch pie plate on bottom and up sides. Use the bottom of a measuring cup to press into pie plate. Pour milk into a large bowl. Add pudding and mix. Beat with electric hand mixer. Mixture will be thick. Spoon 1½ cups of pudding into crust. Gently stir ½ of the cool whip into remaining pudding mixture. Spread over first layer of pudding in crust. Stir 1 cup of the chopped Oreos into remaining cool whip. Spread over pudding mixture. Refrigerate for 4 hours or until set. Garnish pie with the remaining 1 cup of chopped cookies. Store left over pie in refrigerator.

   
   

   TOASTED COCONUT PIE

   Crust:

   14 Graham crackers 7 TBSP Melted butter 2 TBSP Sugar

   
   

   Filling:

   2 cups Heavy cream whipped and divided

   3 TBSP Sugar

   1 tsp Vanilla

   1 – 3.4oz Instant vanilla pudding

   ¾ - 1 cup Cold milk

   1 – 8oz Cream cheese

   14oz sweetened condensed milk

   ¾ cup Toasted coconut

   
   

   Preheat the oven to 375. Place graham crackers in the food processor. Pulse until crackers are fine crumbs. Add melted butter, and sugar, pulse to combine. Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake 8 – 10 minutes. Cool completely. Use an electric mixer, whip the heavy cream with 3 TBSP of sugar and vanilla then set aside. Then mix the instant pudding and milk until well combined then set aside. With electric mixer, beat the cream cheese until fluffy. Then with mixer still running add sweetened condensed milk and pudding. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream and ½ cup of the toasted coconut. Scoop the filling into

   the crust. Smooth the filling, top with the remaining whipped cream. Cover and chill for at least an hour. Before serving top with remaining toasted coconut.

   
   

   PEANUT BUTTER PIE (best)

   
   

   Crust:

   14 Whole chocolate graham crackers 1 TBSP light Brown sugar

   7 TBSP Butter, melted

   
   

   In a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moist. Pour crumbles into a 9-inch pie plate. Use the bottom of a measuring cup to pressure the crust mixture into the bottom and up the sides. Bake about 12 minutes. Cool completely.

   
   

   Filling:

   1 – 8oz Cream cheese, room temperature

   ¾ cup Powdered sugar plus 2 TBSP divided 1 cup Creamy peanut butter

   1 cup Heavy whipping cream 1 tsp Vanilla

   In a bowl, use an electric mixer to beat the cream cheese. Add 3/4 cup powdered sugar and peanut butter until light and fluffy, about 3 minutes. In a separate bowl, use an electric mixer with whisk attachment to whip the heavy whipping cream until thick and light. Add in the remaining 2 TBSP of powdered sugar and the vanilla extract and continue to whip until stiff peaks form. Gently fold the whipped cream with the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate.

   Topping:

   Melted peanut butter Melted Chocolate Mini Reese’s cups Peanut butter chips

   Top with Reese’s cups and peanut butter chips. Serve frozen or refrigerate. Store

   in the fridge or freezer, covered, for up to 3 days.

   
   

   KEYLIME PIE

   14 Graham crackers

   1 TBSP Sugar

   7 TBSP Butter, melted

   
   

   In a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moist. Pour crumbles into a 9-inch pie plate. Use the bottom of a measuring cup to pressure the crust mixture into the bottom and up the sides. Bake about 12 minutes. Cool completely.

   
   

   3 cups Sweetened condensed milk

   ½ cup Sour cream

   ¾ cup Key lime juice 1 TBSP lime zest

   Whipped cream for garnish

   
   

   In a bowl, combine condensed milk, and sour cream, Lime juice, and lime zest. Mix well and pour into graham cracker crust. Bake at 350 for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. (Do not brown) Chill pie thoroughly before serving. Garnish with whipped cream.

   BANANA CREAM PIE

   
   

   Crust:

   14 Graham crackers 6 TBSP Melted butter

   ¼ cup Sugar Pinch of salt

   ½ tsp cinnamon 1-2 tsp Water

   Filling:

   2 cups Heavy cream whipped and divided

   3 TBSP Sugar

   1 tsp Vanilla

   1 – 3.4oz Instant vanilla pudding 1 cup Cold milk

   1 – 8oz Cream cheese

   14oz sweetened condensed milk 4-5 Bananas

   ½ cup Toasted coconut (optional)

   
   

   Preheat the oven to 375. Place graham crackers in the food processor. Pulse until crackers are fine crumbs. Add melted butter, sugar, salt, and cinnamon, pulse to combine. Add 1 tsp of water and pulse a couple of more times. If the crumbs are moist and pinch together well, dump into a pie plate. If not repeat with another tsp of water and process. Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake 8 – 10 minutes. Cool completely. Use an electric mixer, whip the heavy cream with 3 TBSP of sugar and vanilla then set aside. Then mix the instant pudding and milk until well combined then set aside. With electric mixer, beat the cream cheese until fluffy. Then with mixer still running add sweetened condensed milk and pudding. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream. Spread a thin layer of the filling in the bottom and sides of the cool pie crust. Cut 3-4 bananas into slices. Press the slices into the bottom and sides of crust. The scoop the remaining filling into the crust. Smooth the filling, top with the remaining whipped cream.

   Cover gently with plastic wrap and chill for at least an hour. Before serving you can top the pie with more bananas and toasted coconut.

   
   

   LEMON SOUR CREAM PIE

   1 – 9-inch pie shell, baked and cooled 1 cup Sugar

   3 TBSP plus 1 ½ tsp Corn starch 1 cup Milk

   ½ cup Freshly squeezed lemon Juice (about 2-3 Lemons) 3 Egg yolks, lightly beaten

   ¼ cup Butter, softened

   Zest of one lemon (about ½ TBSP) 1 cup Sour cream

   1 cup Heavy whipping cream

   2 TBSP Sugar

   
   

   Crack eggs in a small bowl, beat slightly with a fork and set aside. In a saucepan combine sugar and cornstarch. Whisk in the milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling. Reduce heat to low and cook for two more minutes. Add a spoonful of hot mixture into the egg yolks to temper the eggs so they do not cook when adding to hot mixture. Repeat the process with 2 – 3 more spoonful’s. Pour egg mixture into the saucepan and stir well. Bring mixture to gentle boil and cook two more minutes. Remove saucepan from heat. Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in the sour cream. Add filling to your pie shell and cool in refrigerator. In a mixing bowl, beat heavy whipping cream with electric mixer. While beating, add sugar.

   Continue beating until soft peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.

   
   

   DESSERT

   
   

   CHOCOLATE YUMMY DESSERT (Girdle Buster) CRUST

   1 cup Flour

   1 cup Finely Chopped Nuts

   1 cube Butter softened but not melted

   
   

   Cut butter into flour and nuts. Put into 9x13 pan. Bake 20 minutes at 350 (metal) or 325 (glass).

   Mix over cooled crust. 1-8oz Cream Cheese

   1 cup Powdered Sugar 1 cup Cool Whip

   Prepare as directed on package for pie. 1-5oz pkg. Instant Chocolate Pudding

   1-5oz pkg. Instant Vanilla Pudding

   
   

   Mix and pour over cream cheese mixture. Top with cool whip. Keep refrigerated. VARIATION: Use lemon pudding in place of chocolate.

   
   

   JELLO PRETZEL DESSERT

   8 oz Strawberry Jell-O

   16 oz Frozen Strawberries 1 ½ cup crushed Pretzels 3 Tbsp Sugar

   1 stick melted Margarine or butter 1-8oz pkg. Cream Cheese

   1 cup Sugar

   1-8oz Cool Whip

   
   

   Dissolve Jell-O in 2 cups boiling water. Add ½ cup drained strawberry juice. Cool until slightly set. Add thawed strawberries. Set aside. Combine with 3 Tbsp sugar and melted butter. Press into bottom of 9x13 pan. Bake at 350 for 8-10 minutes. Beat cream cheese, sugar, and cool whip until blended. Spread this over pretzel crust. Spread Jell-O mixture on top. Refrigerate

   
   

   APPLE CRISP

   6-7 cups Peeled and Cored Sliced Apples Pinch of Salt

   ½ tsp Cinnamon

   Place in greased 9x13 pan

   
   

   TOPPING

   1 cup Uncooked Oatmeal 1 cup Flour

   1 cup Brown Sugar 1 ¼ cup White Sugar 1 tsp Cinnamon

   
   

   Mix until nice and crumbly spread over apple mix. Bake at 350 for 45-50 minutes. (or until apples are soft). Serve warm with Cool Whip or ice cream.

   PUMPKIN ROLL

   
   

   3 Eggs

   2/3 cup Pumpkin 1 cup Sugar

   1 tsp Salt

   1 tsp Soda

   1 tsp Cinnamon

   ¾ cup Flour

   Mix with spoon all ingredients. Grease and flour jelly roll pan or cookie sheet. Place batter in pan and spread evenly. Bake at 350 for 15 minutes. Take dish towel and sprinkle with powdered sugar. Cool pumpkin roll 5 minutes. Loosen pumpkin roll with a spatula pushing it up under. Going all the way around. Turn out onto Towel and roll tight. Place in refrigerator about 1 hour. (You can line pan with wax paper after baking remove before rolling up in towel)

   
   

   FILLING

   1-8oz Cream Cheese 2 Tbsp Butter

   1 cup Powdered Sugar 1 tsp Vanilla

   Cream together all ingredients. Unroll pumpkin roll and remove towel. Spread filling evenly and roll back up. Wrap in tinfoil. Keep Refrigerated.

   
   

   FRUIT PIZZA

   
   

   1 pkg. Refrigerated Sugar Cookie Dough 1-8oz Cream Cheese softened

   1-8oz Cool Whip

   ¾ - 1 cup Powdered Sugar Mandarin Oranges Pineapple

   Fresh Strawberries Kiwi

   Blueberries

   Grease a 9x13 pan. Cut cookie dough into equal slices and press into bottom of pan. Bake according to directions or golden brown. Cool completely. Mix cream cheese until smooth. Add cool whip and powdered sugar. Mix Well. Spread over cooled cookie dough. Add any fruit you want. Make sure all the fruit is well drained before adding on top of cream cheese mixture. Keep refrigerated.

   
   

   LEMON CREAM FRUIT DIP

   
   

   2 Eggs

   1 cup Sugar

   1/3 cup Lemon Juice from Concentrate 1 Tbsp Cornstarch

   1/2 cup Water 1 tsp Vanilla

   1 cup Heavy Whipping Cream-Whipped

   In a bowl beat together eggs, ½ cup sugar and lemon juice. In a saucepan combine remaining sugar and cornstarch, stir in water. Cook and stir until thickened remove from heat. Gradually beat in egg mixture. Cook over low heat stir until slightly thickened. Add vanilla then cool. Fold in whipped whipping cream. Keep refrigerated. Serve with fresh fruit.

   FRUIT DIP

   
   

   8 oz Cream Cheese, softened

   ½ cup Sour Cream

   ¼ cup Sugar

   ¼ cup Brown Sugar

   Beat until smooth. Chill and serve with fruit.

   
   

   LEMON BREAD

   
   

   1 Lemon Cake Mix

   1-3oz Instant Lemon Pudding 1/3 cup Oil

   2 Eggs

   1 cup Water

   
   

   GLAZE

   ½ cup Powdered Sugar 4 Tbsp Lemon Juice

   Mix ingredients and pour into 2 well-greased and flour Loaf pans. Bake at 350 for 35 – 40 minutes. Cool in pan and turn out onto a plate. Cool and top with Glaze.

   AMISH CINNAMON BREAD

   
   

   Cinnamon-Sugar Coating

   1/2 cup Sugar

   1 tsp Cinnamon

   2 tsp Vegetable oil Bread

   3 ¾ Cup Flour 3 cups Sugar

   1. TBSP Cinnamon 1 ½ Baking Powder

   ¾ tsp baking soda

   ¾ tsp Salt

   1. ¾ cup Milk

      1. /3 cup Vegetable oil 3 eggs Lightly beaten

   2. tsp Vanilla

   
   

   For the cinnamon sugar coating combine cinnamon and sugar in a bowl. Brush to loaf pans evenly with oil. (1 tsp per pan) add 2 TBSP cinnamon and sugar coating to each prepared pan and shake and tilt pan until sides and bottom are even coated.

   
   

   For bread pre heat oven to 325. Whisk flour, sugar, cinnamon, baking powder, salt and baking soda together in a bowl. Whisk milk, oil, eggs, and vanilla together in a separate bowl. Mix milk mixture in with flour mixture until just combined. (batter will be lumpy). Divide batter between prepared pans. Sprinkle remaining cinnamon-sugar coating evenly over top of batter. Bake until knife inserted come out clean. About 65 to 70 minutes. Let loaves cool in pan for 1 hour. Run knife around edges to loosen loaves. Working with 1 loaf at a time tilt pan and gently remove.

   ZUCCHINI BREAD

   
   

   1. cup White Sugar 1 cup Brown Sugar 3 Eggs

   1. cup Oil

   2. cups Grated Zucchini

   3. tsp Vanilla

   3 cups Flour

   1. tsp Salt

      1. tsp Cinnamon

         ½ tsp Baking Powder 1 tsp Baking Soda

         ½ cup Chopped Walnuts or Pecans (optional)

         ½ cup Mini Chocolate Chips (optional)

         
         

         Combine sugar, oil, and eggs. Add zucchini and mix. Mix all dry ingredients together and add to zucchini mixture. Add nuts and chocolate chips and mix. Pour into 2 greased bread pans and Bake at 325 for 70 minutes.

         PUMPKIN SPICE BREAD

         
         

   2. cups Pumpkin

   3. cups Sugar

      1 cup Water

      1 cup Oil

   4. Eggs

   1. /3 cups Flour 2 tsp Baking Soda

   1 tsp Baking Powder

   1 tsp Salt

   2 tsp Cinnamon

   1 tsp Nutmeg

   1 tsp Cloves

   1 tsp All Spice

   Combine pumpkin, sugar, water, oil, and eggs. Beat until well mixed. Add all dry ingredients beating after each addition. Grease and dust with flour. Divide into 2 loaf pans. Bake at 350 for 60-70 minutes. Cool 10 Minutes and remove from pan. Cool completely.

   
   

   VARIATION: Can slice long way after cool and spread cream cheese frosting in center replace top place in refrigerator to cool. Slice like bread.

   
   

   BANANA BREAD

   
   

   ½ cup Shortening

   1 ½ cup Sugar

   2 eggs

   1 tsp Vanilla

   ¼ cup Buttermilk or Sour Cream 2 Mashed Bananas

   ½ cup Nuts (optional) 2 ½ cup Flour

   ½ tsp Baking Powder

   ¾ tsp Soda

   ½ tsp Salt

   
   

   Mix all ingredients well. Grease loaf pans and Bake at 350 for 25-30 minutes. Can mix brown sugar and cinnamon and sprinkle over dough in pans before baking.

   
   

   RICE CRISPY TREATS

   
   

   1 lg. pkg. Marshmallows 1 cube Butter

   1 tsp Vanilla

   Rice Crispy Cereal

   In a large saucepan melt butter and marshmallows. Add vanilla stir and add cereal less for a gooey treat and more cereal for a drier treat. Grease pan add crispy treats and press. Cool before cutting.

   
   

   VARIATION

   Can add Peanut butter chips or Butterscotch chips to melted butter and marshmallows add vanilla. Melt chips completely before adding Cereal

   
   

   Cream Puffs 1 cup Water

   1 cup Flour

   4 Eggs

   ½ cup Butter (no substitutes)

   ½ tsp Salt

   Preheat oven to 400. Heat water and butter to a rolling boil. Add flour and salt. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat beat in eggs all at once. Continue beating until smooth. Drop by ¼ cup size balls 3 inches apart onto ungreased cookie sheet. Bake 30 to 35 minutes or until puffed and golden. Cool away from draft. When cool cut off tops, pull out what little filling of soft dough there is. Carefully fill puffs and replace tops. You can melt a little chocolate and drizzle over tops if desire.

   
   

   FILLING

   You can use most anything to fill cream puffs. Pudding cream filling:

   1 small pkg. of instant pudding (any flavoring) 1 cup milk

   Mix on low speed

   2 cups cool whip topping

   
   

   Fold into pudding until mixed.

   DIRT PUDDING

   
   

   1 Lg. Chocolate Pudding 1-8oz Cool Whip

   1 pkg. Oreos crushed

   
   

   Make pudding according to pie directions. Let sit 5 minutes. Add cool whip and ½ of the crushed Oreos. In a glass bowl place ½ of the remaining crushed Oreos add pudding and then top with remaining Oreos. Add gummy worms, M&M’S, candy flowers or any topping desired. To make crushing the Oreos easy place in freezer at least 1 hour before crushing in a blender.

   
   

   STRAWBERRY BANANA CREPES

   
   

   1 cup flour

   1 TBSP Sugar

   ½ tsp Ground Cinnamon 1-1/2 cups Milk

   2 Eggs

   1 to 2 TBSP Butter or Margarine

   
   

   FILLING

   1-8oz Cream Cheese, softened 1-8oz carton Cool Whip, thawed

   ½ cup Powder Sugar

   
   

   TOPPING

   2 cups sliced fresh Strawberries 2 medium firm Bananas, sliced

   ¼ cup sugar, optional

   I have use frozen strawberries with sugar already on them

   
   

   In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour. (I make mine the night before and the next day mix well) In an 8-in nonstick skillet, melt 1 tsp butter. Stir batter; pour about 2 TBSP into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wax paper and cool. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towel in between. In a mixing bowl, combine the filling ingredients. Spread 2 rounded TBSP on each crepe; roll up.

   Combine topping ingredients, spoon over crepes

   VARIATION

   Add Apple Pie filling on top of cream cheese roll up and drizzle Carmel ice cream topping over tops. While apples are still in can take a knife and chop up apples slightly.

   
   

   CINNAMON ROLLS (AUNT TORI)

   
   

   2 cups Scalded Milk (heat to just before boiling)

   1 cup Sugar

   2 pkg. Yeast or 2 Tbsp 2 Eggs beaten lightly 7 cups Flour

   ½ cup Butter Flavor Shortening

   1 cup Mashed Potatoes (use fresh cooked potatoes do not mix with milk & butter)

   ½ cup Warm Water 1 tsp Salt

   
   

   Add yeast to warm water. Pour scalded milk over shortening. Add sugar, potatoes, eggs and 4 cups flour. Add yeast mixture. Mix ingredients well with hand mixer. Add remaining flour and knead will be sticky. Knead well then let rise until doubles in size. Punch down. Roll out dough. Melt one cube butter pour over dough sprinkle with cinnamon white and brown sugar. Roll up and cut with dental floss or thread place on greased pan. Let rise until double in size. Bake at 350 for 17-20 minutes. Cool and frost

   FROSTING

   4 oz Cream Cheese 2 Tbsp Butter

   2 cups Powdered Sugar 2 tsp Vanilla

   Mix Well and spread over cinnamon rolls.

   
   

   STICKY BUNS

   
   

   1 Loaf Frozen Bread Dough (thawed)

   ½ cup Margarine

   2-3oz boxes Vanilla Pudding Cook and Serve 2 Tbsp Milk

   2 tsp Cinnamon

   1 cup Brown Sugar Nuts (optional)

   Grease a round or square baking pan. Using low heat, melt margarine in a saucepan. Add milk, pudding, cinnamon, and brown sugar. Stir until melted. Pour mixture into baking pan. Sprinkle nuts on top of warm mixture if desire. Roll dough into a 9x13 rectangle. Spread softened margarine onto dough and sprinkle with brown sugar and cinnamon. Roll up cut into slices. Arrange slices on top of sticky mixture in baking pan. Bake at 350 for 30 minutes. Lightly cover with tinfoil for the first 15 minutes. Cool 5 minutes turn warm sticky buns upside down onto a plate or tinfoil.

   
   

   IDAHO SPUDNUTS

   
   

   1 lb. Russet Potatoes, peeled and quartered

   2 pkg. Active Dry Yeast 1 ½ cups Warm Milk

   ½ cup Vegetable Oil

   ½ cup Sugar 2 Eggs

   1 tsp Salt

   7 ½ cups Flour

   Oil for Deep Frying

   
   

   GLAZE

   4 cups Powdered Sugar 1/3 cup water

   1 tsp Vanilla

   
   

   Place Potatoes in a pan and cover with water. Bring to a boil cook until tender. Drain potatoes reserving ½ cup of liquid from cooked potatoes. Mash potatoes without milk or butter. In a large mixing bowl dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs, and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down let rise again until doubled about 20 minutes. Roll out on floured surface to ½ inch thickness. Cut with a floured 3-inch doughnut cutter. In an electric skillet or deep fryer heat oil to 375. Fry doughnut a few at a time until golden brown. Dip warm doughnut in glaze, sugar, or powdered sugar.

   
   

   ORANGE ROLLS

   
   

   1 pkg. Active Dry Yeast

   ¼ cup Warm Water 1 cup Milk

   ¼ cup Shortening

   ¼ cup Sugar 1 tsp Salt

   1 Egg lightly beaten 3 ½ to 3 ¾ cups Flour

   FILLING

   1 cup Sugar

   ½ cup Butter or Margarine softened 2 Tbsp Grated Orange Peel

   
   

   GLAZE

   1 cup Powdered Sugar

   4 tsp Butter or Margarine softened 4 to 5 tsp Milk

   ½ tsp Lemon extract (I also have used orange)

   
   

   In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt, and eggs. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic. About 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour. Punch dough down. Divide in half. Roll each half into a 15 in. x 10 in. rectangle. Mix filling ingredients until smooth. Spread half of filling on each rectangle. Roll up and cut each into 15 rolls. Place on a greased baking pan. Cover and let rise until doubled about 45 minutes. Bake at 375 for 20-25 minutes or until lightly brown. Mix glaze and spread over warm rolls.

   
   

   OLD FASHION VANILLA PUDDING

   2 cups Milk

   ¾ cup Sugar 1 tsp Vanilla

   1 egg

   2 Tbsp Margarine

   2 Tbsp Cornstarch Pinch of Salt

   Stir sugar, salt, cornstarch, and milk together. Cook on medium heat stirring constantly. Cook until thick and then 2 more minutes. Remove small amount of pudding and add egg stirring well then return to the full mixture. Cook 2 more

   minutes. Remove from heat add butter and vanilla. Cool and can top with cool whip.

   
   

   RICE PUDDING

   
   

   ½ cup Rice uncooked 3 cups Boiling Water 1 ½ tsp Salt

   3 cups Milk

   ½ cup sugar 2 Eggs

   1 tsp Vanilla

   ¼ tsp Nutmeg

   
   

   Put rice, water, and salt into a heavy saucepan. Cover and cook over medium heat until the water boils. Reduce heat simmer until rice is tender about 15 minutes.

   Remove from heat stirring in milk and sugar. Beat eggs just until blended add gradually to rice mixture. Heat and cook stirring constantly until the mixture coat a spoon. Remove from heat and add vanilla and nutmeg. Serve hot or chilled. You can add Raisins when cooking if desired.

   
   

   WHITE TRASH

   
   

   3-4 cups Pretzels small and thin 3-4 cups Life Cereal

   1 lg. can Mixed nuts

   2 cups Peanuts

   2 cups Pecans

   4 bags White Chocolate Chips

   
   

   Put dry ingredients into 2 large bowls mixing ingredients together. Melt white chocolate 2 bags at a time in microwave stirring often to keep from over melting about 2-3 minutes. Remove and stir with rubber spatula pour over dry ingredients

   mixing well. Pour onto foil lined baking sheet. Cool until it is hard and break into pieces. Store in an airtight container.

   
   

   HOLIDAY SNOWFLAKES

   
   

   1 ½ cup Honey Roasted Nuts

   1-12oz bag of Chinese Noodles

   1-14oz bag of White Chocolate Chips Green and Red tinted Sugar Crystals

   Mix Chinese noodles and peanuts. Melt chocolate in a large bowl add Chinese and nut mixture to chocolate stirring well until well coated. Place onto wax paper with a spoon to form mounds. Sprinkle with red and green crystals. Let cool and then store in an airtight container.

   
   

   ENGLISH TOFFEE

   
   

   1 cup Butter or Margarine 1 Tbsp Light Corn Syrup

   3 Tbsp Water 1 ½ cup Sugar 1 tsp Vanilla

   1 cup Chopped Almonds 1 cup Chocolate Chips

   Melt Butter or margarine in a large saucepan. Add sugar, corn syrup, and water. Cook to hard crack state (300 F). Stir in vanilla and ¾ cup chopped almonds. Pour mixture into a lightly buttered 9x13 baking pan. Cool 5 minutes place chocolate chips on warm toffee and spread evenly top with remaining chopped almonds.

   Cool and break into pieces and store in a tightly covered container.

   
   

   Add baking soda and stir well and remove from heat. Pour over puff corn and stir by lifting and turning until puff corn is coated evenly. Pour into greased baking sheet. Bake at 250 for 45 minutes, stirring every 15 minutes. Remove from oven

   and allow to cool. While cooling stir every 10 to 15 minutes to break apart any large clumps.

   
   

   CARAMEL CORN/PUFF CARAMEL CORN

   1 ½ cups 1 Butter and 2 Margarine

   2 cups Brown Sugar 1 cup Karo (light)

   1 tsp Salt

   
   

   Add after boiling. 1 ½ tsp Vanilla

   1 tsp Baking soda

   
   

   Pop popcorn on top of stove. Use a large pan and oil to pop the popcorn. Do not use air popcorn or microwave. Remove all kernels. Boil all ingredients 5 minutes stirring continues. Remove from heat and add 1 ½ tsp Vanilla and 1 tsp Baking Soda. Pour over popped corn or puff corn. Then spread on a greased cookie sheet. Bake at 250 for 1 hour stirring every 15 minutes. Remove and cool. Store in a container or Ziplock bag.

   
   

   MOM’S CARAMEL CORN

   2 cups Brown Sugar

   1 can Sweetened Condensed Milk 1 cube Butter or Margarine

   1 cup Karo Syrup (light)

   Bring sugar and Syrup to a boil, add sweetened milk, and bring just to a boil. Add butter or margarine and melt. Pour over popcorn. Do not use microwave popcorn. Air popped is best.

   
   

   PUPPY CHOW

   9 cup Chex Cereal

   ½ cup Creamy Peanut Butter 1 cup Milk Chocolate Chips 1 ½ cups Powdered Sugar

   In a saucepan over low heat melt chocolate chips, add peanut butter and mix until smooth. Remove from heat add cereal and stir until well blended and coated.

   Pour powdered sugar into a large plastic bag add coated cereal and shake until well coated. Dump into noodle strainer shake gently to remove extra powdered sugar. Store in Ziplock bag.

   
   

   MAIN DISHES

   
   

   RIGATONI

   1 lbs. Hamburger

   ½ cup chopped onion 1 clove garlic minced 32 oz Spaghetti Sauce

   3-4 cups spiral Noodles 2 cups Cottage Cheese

   ½ cup Grated Parmesan Cheese 1 tsp Parsley

   3 cups Grated Mozzarella Cheese

   
   

   Cook Hamburger, onion, and garlic until done drain grease then add Spaghetti sauce to meat. Cook Noodles in slightly salted water until done then drain. Mix

   noodles, Hamburger mixture, cottage cheese, parmesan cheese, parsley, and 1½- 2 cups of mozzarella cheese. Place in a baking dish and top with remaining cheese. Bake at 350 until cheese is melted and bubbly.

   
   

   CROCK POT SLOPPY JOES

   
   

   3 lbs. Hamburger

   1 cup Chopped Onion 3 Cloves Minced Garlic 1 ¼ cup Ketchup

   1 cup Chopped Red Pepper 5 Tbsp Worchester Sauce 4 Tbsp Brown Sugar

   1-2 Tbsp Vinegar

   3 Tbsp Mustard

   2 tsp Chili powder

   
   

   Brown Hamburger with onion and Garlic. Drain well. In crock pot mix all remaining ingredients ad d hamburger to crock pot mixture. Mix well cover and cook on low 6-8 hours.

   
   

   MEAT LOAF

   
   

   1 ½ lbs. Hamburger

   ½ cup Breadcrumbs 1 ½ tsp Salt

   ¼ tsp Dry Mustard 1½ cup Milk

   ½ cup Rolled Oats 1 Chopped Onion

   ¼ tsp Pepper

   1 Egg

   2 tsp Sage

   Mix all ingredients place in loaf Pan. Bake at 350 for 1 hour.

   
   

   CHIMICHANGAS

   
   

   2 lbs. Hamburger

   1 Chopped Onion

   1-4oz Chopped Green Chilies 1 - 7oz Salsa

   1 /8 tsp Garlic Powder 4 Tbsp Flour

   1/2 tsp Salt

   1 tsp Ground Cumin

   2 cups Shredded Cheddar Cheese Large Flour Tortillas

   Sour Cream Shredded Lettuce Sliced Olives Chopped Tomatoes Salsa

   Guacamole

   
   

   Brown Hamburger. In a separate pan sauté onion, green chilies, salsa, garlic powder, salt, and cumin. Add flour for thickening. Add to Hamburger cook 1 minute. Spread ½ cup meat and cheese over lower 3rd of each tortilla fold the bottom edge of tortilla up over filling. Fold both sides towards the center and roll into a cylinder secure with a toothpick. Fry 2 at a time in hot oil until golden and crispy. Drain on paper towel. Serve hot top with lettuce, tomatoes, olives, salsa, cheese, guacamole, and sour cream as desired.

   
   

   PARK CITY STEW

   
   

   2 lbs. Stew Meat

   4 Potatoes

   4 Carrots

   1 can Cream of Mushroom Soup 1 can Cream of Celery Soup

   1-8oz can Tomato Soup 1 pkg. Dry Onion Soup 1 Bay Leaf

   1-2 cans Water

   
   

   Mix all ingredients in a bowl. Place in a 9x13 pan cover with tinfoil and place in the center of a cookie sheet. Bake 6-8 hours at 250.

   
   

   CHEESY CHICKEN AND RICE

   
   

   1 can Cream of chicken soup

   1 1/3 cup Water

   2 cups Frozen mixed Vegetables

   ½ cup Shredded cheddar cheese

   ¾ cup uncooked Long grain rice

   ½ tsp Onion Powdered

   4 boneless, skinless Chicken breasts

   
   

   Stir soup, water Vegetables, and onion powder together and place in a 9x13 baking dish. Top with chicken breast and season chicken as desired. Cover and bake at 375 for 45 minutes or until done. Top with cheese.

   
   

   ZUCCHINI STROGANOFF

   1 ½ lbs. Hamburger

   ¾ cup Chopped Onion

   2 cans Mushroom Soup

   3 cups Sliced Zucchini

   1 ½ tsp Basil

   2 cups Sour cream Salt and Pepper

   Egg Noodles

   
   

   Brown Hamburger with onion. Drain well. Add mushroom soup, zucchini, and Basil. Simmer on low until Zucchini is tender. Add sour cream and warm. Serve over cooked egg noodles.

   BEEF AND POTATOES BURRITOS

   
   

   1 lg. Baking Potato or cube Hash Browns 1 lbs. Hamburger

   1-4oz Chopped Jalapeno Peppers 1½ tsp Cumin

   2 Tbsp Canola Oil 1 Chopped Onion

   1-14oz can Chopped Tomatoes in Juice 2 tsp Paprika

   Flour Tortillas 1 tsp Salt

   Peel potatoes and cut into small cubes. Heat Oil and cook potato till golden. Add beef, onion, and Jalapeno to desired spiciness. Cook until meat is brown. Drain well. Add tomatoes and juice, paprika, cumin and 1 tsp salt. Cook until liquid is mostly evaporated. Heat tortillas one at a time on a dry skillet. Brown them just a tiny bit. Spread meat, cheese, lettuce sour cream, cilantro on tortilla as desired. Fold the bottom upward and then sides to overlap.

   
   

   SOUR CREAM CASSEROLE

   
   

   1 lb. Hamburger

   1-8oz Cream Cheese 1-16oz Sour Cream 1 pkg. Spaghetti mix

   1 jar Spaghetti Sauce 1 bag Curly Noodles Salt and Pepper

   Grated Cheddar cheese

   Brown Hamburger and drain, add dry spaghetti mix and Sauce. Mix cream cheese, sour cream, salt, and pepper to taste with electric mixer. Cook Noodles until done. Drain water off noodles and add to sour cream mixture and stir covering all noodles. Place noodles in a 9x13 pan. Cover with hamburger mixture and top with grated cheese. Bake at 350 until cheese is melted and casserole is bubbling around edges.

   
   

   SOUR CREAM ENCHILADAS

   
   

   2 lbs. Hamburger

   1 Chopped Onion

   1-4oz Chopped Green Chilies 1-7oz Salsa

   1/8 tsp Garlic Powder 4 Tbsp Flour

   4 tsp Salt

   1 tsp Ground Cumin

   1 can Enchilada Sauce Corn shells

   Cheese

   
   

   Brown Hamburger in frying pan. In another frying pan sauté onion, green chilies, salsa, garlic powder, salt, and cumin. Add flour for thickening. Add to Hamburger cook 1 minute. Warm enchilada sauce in microwave. Pour a little sauce in the bottom of a 9x13 pan. Warm corn tortillas in microwave. Dip each tortilla in sauce place in pan and add meat and cheese then roll up. Repeat until completed cover enchiladas with remaining sauce and cheese. Bake at 350 until hot and bubbling. Remove and cool 5 minutes. Top with sour cream and serve.

   
   

   CHINESE CASSEROLE

   
   

   1 ½ lbs. Hamburger

   1 cup Chopped Onion 1-2 cups Celery

   1 large Green Pepper, Diced 1-4 Tbsp Soy Sauce

   1-8oz can Chinese Noodles

   1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup

   5 cups Cooked Rice 1 soup can of Water

   Brown hamburger and drain. Sauté onion, celery, green pepper in butter until tender crisp. Add vegetables to meat. Add all other ingredient except Chinese noodles. Place mixture in 9x13 pan. Cover with tinfoil and Bake at 350 until heated clear through about 30 minutes. Add noodles over top before serving.

   
   

   STEAK AND CHEESE SANDWICHES

   
   

   1 lb. Round Steak, sliced thin 1 cup diced Onions

   1 cup diced Green Pepper

   1-4oz can Sliced Mushrooms (optional) 2 Tbsp Worcestershire Sauce

   ¼ tsp Garlic Powder

   ½ tsp Salt

   ¼ tsp Pepper

   1 ½ cup Beef broth Hoagie Rolls Monterey Jack Cheese

   
   

   Slice steak into thin slices. Brown in skillet, with oil, add onion, mushrooms and bell peppers until veggies are soft. Add Worcestershire sauce, garlic powder, salt, and pepper. Let simmer for a few minutes. Put Beef broth in crock pot add meat mixture and cook on low 4-6 hours. Cut hoagie rolls in half butter each half and toast in oven on broil. Drain broth from meat. Place cheese on bottom roll. Add meat and another slice of cheese. Place on cookie sheet and in oven on broil to melt cheese.

   Remove from oven and place Mayo on top of hoagie roll and place on top of steak sandwich.

   
   

   STUFFED FRENCH BREAD (Chicken Bread) Loaf of French Bread (not sliced)

   1 cup Diced Cooked Chicken

   2 cups grated Cheese 1 cup Mayonnaise

   ½ cup Chopped Green Onions

   ½-1 tsp Garlic Salt

   ¼ cup chopped Green Peppers (optional)

   ½ cup Sliced canned Mushrooms drained (optional)

   
   

   Cut bread in half-length wise (so you have two long pieces). Hollow out the soft center of bread to make a boat by pulling out the bread in pieces with your fingers. Put pulled out bread and rest of the ingredients in a bowl and mix. Put the mixture in the boat, sprinkle on top with extra cheese if desired and then place the top back on. Wrap in heavy duty tin foil. Bake at 350 for 20-25 minutes or until hot clear through. Slice and eat.

   
   

   JIMMY DEAN SAUSAGE BREAD

   1 Pillsbury French Bread Loaf 1 pkg. jimmy Dean Sausage 1-1lbs pkg. Cheese grated

   ½ Chopped Onion

   ½ Chopped Green Pepper

   
   

   Place loaf package in freezer for 5-10 minutes. Roll out onto cookie sheet. Put back in freezer for another 5-20 minutes. Take out and spread cooked and drained sausage, onion, green pepper, and cheese evenly over crust. Start at one end and roll into a roll sealing by pinching together edge or roll. Place seam edge down on cookie sheet. Place in center of cookie sheet. Bake according to bread directions or until golden brown. Slice and serve.

   SOUTHWEST CHICKEN

   
   

   2 TBSP Olive Oil

   1 Clove Garlic Pressed 1 tsp Cumin

   1 tsp Chili Powder

   1 tsp Dried Oregano Leaves

   ½ tsp Salt

   1 lb. Boneless Skinless Chicken Breast

   
   

   Combine oil, garlic, cumin, chili powder, oregano, and salt in large Ziplock bag. Place chicken breast in bag and seal. Shake to get ingredients to cover chicken breast. Marinate up to 24 hours. Pre-heat grill. Grill chicken breast until no longer pink flipping often for even cooking. Can use chicken to build a burrito or taco salad.

   
   

   SAUSAGE POTATOE STUFFING

2. Chicken stove top stuffing adding ¼ cup extra water

3. cups cooked diced potatoes

   1 lb. Jimmy Dean regular sausage

   
   

   Cook and drain sausage Make stuffing according to package directions adding and extra ¼ cup water. Bring to a boil and add Sausage and potatoes to boiling water. Bring to a boil again and add stuffing to boiling water. Put in a baking dish and bake at 350 for 20-30 minutes.

   SOUPS

   
   

   MINESTRONE SOUP

   
   

   3 Tbsp Olive Oil

   1 cup Minced Onion

   ½-1 cup Chopped Zucchini

   ½ -1 cup Frozen cut Italian Green Beans or Cut Green Beans

   ½ cup Chopped Celery

   4 tsp minced Garlic (about 4 Cloves)

   4 cups Vegetable Broth (Swanson’s is good) (Do Not use Chicken Broth)

   2-15oz cans red Kidney Beans, drained

   2-15oz cans White Beans or Great Northern Beans, drained 1-14oz can diced Tomatoes

   ½-1 cup Carrots, Julienned or shredded

   1. ½ tsp dried Oregano

   2. Tbsp Minced Parsley

      ½ -1 tsp Salt

      ½ tsp Ground Black Pepper

      ½ tsp Dried Basil

      ¼ tsp Dried Thyme

   3. cups Hot Water

   4. cups Fresh Baby Spinach

      ½-1 cup Small Shell Pasta

      
      

      Heat 3 Tbsp of oil over medium heat in a large soup pot. Sauté onion, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add broth to pot or put all in crock pot, plus drained tomatoes, beans, carrots, hot water, and spices. Bring to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach, and pasta and cook for an additional 20 minutes or until desired consistency. If cooking in crock pot do not add spinach and pasta. Add spinach the last 30 minutes and cook pasta on stove top and add to soup with spinach. You can add 1 lb. Hamburger browned and drained to soup.

      VEGETABLE BEEF SOUP

      1 lb. Hamburger 3 cups Hot Water

      3 cubes Beef Bouillon

      1-14½ oz can Diced Tomatoes 1-10¾ oz Tomato soup

      1 Onion diced or grated

      3 tsp dried Italian seasoning

      ½ tsp Garlic Powder 1Bag fresh baby Spinach 1 cup grated Carrots

      1 cup finely chopped Celery

      1 cup frozen Cut Green Beans or 1 can cut Green Beans drained

      
      

      In a pan brown Hamburger with ½ of the onion. Drain well. In a large pot add water, bouillon, tomatoes, tomato soup, carrots, celery, spinach, green beans, and seasoning. Bring to a boil and boil until vegetables are almost tender. Add hamburger and continue boiling until vegetables are tender. You can add more seasoning if desired.

      Can add all ingredients and put in a crock pot and cook low heat for 7-8 hours or High for 3-4 hours.

      
      

      POTATO SOUP

      
      

      6 Potatoes, peeled and cut into bite size pieces 2 Onions, finely chopped or grated

      1 cup carrots, peeled and grated

      2 Stalk celery, finely diced 6 Chicken Bouillon cubes 1 Tbsp dry Parsley

   5. cups water

   Salt and pepper to taste

   1/3 cup Butter

   1. can Evaporated Milk

   
   

   Boil potatoes in water with onion, celery carrots and Bouillon until tender. Add parsley boil 1 more minute. Turn off heat and add butter and milk.

   
   

   CREAM OF BROCCOLI SOUP

   
   

   4 Cooked, Chopped Chicken Breast

   ½ sm. Onion diced

   ½ cup Butter

   1 cup diced or grated Carrots 1pkg. frozen Broccoli or fresh

   ¼ cup Flour

   4 cups Chicken Broth 1 can Evaporated Milk

   1 sm. Cheese Whiz or Velveeta cheese

   
   

   Cook onion, carrots, and Broccoli in butter to point vegetables are starting to become tender. Add flour cook 3 minutes. Add broth, milk, salt, pepper heat and add chicken and Cheese whiz cook until cheese has melted.

   
   

   CHICKEN TORTILLA SOUP

   
   

   ½ Lg. Onion

   2 cups cooked Chicken 1-14oz Chicken Broth 1-15oz Black beans

   1-14oz can diced Mexican-Style Tomatoes with Cilantro and lime 1 can diced Green Chilies

   1 tsp Cumin

   1 tsp Chili Powder 1 cup Frozen Corn

   1 cup grated Carrots

   ½ cup diced Celery

   2 cloves Garlic, minced

   ¾ cup Sour Cream

   1 cup grated cheese (optional) 3 Tbsp Cilantro, Chopped

   Top with Cilantro cheese

   Tortilla Chips or strips Diced jalapeno

   
   

   Place onions, chicken, chicken Broth, tomatoes, green chilies, cumin, chili powder, corn, and garlic in crock pot. Cook on low for 4 hours. At end of cooking time add cilantro and sour cream. Serve topped with tortilla chips. Can also cook on stove top.

   
   

   WHITE CHILI

   
   

   1 lb. Baby Lima Beans

   4 cups Cooked and Cubed Chicken Breast 2 medium Onion, Chopped

   4 Garlic cloves, crushed 1-4oz can Green Chilies 2 tsp Ground Cumin

   ½ tsp Cayenne

   6 cups Chicken Broth (6 cups water with 8 chicken broth cubes) 3 cups Monterey Jack Cheese

   1-8oz Sour Cream

   
   

   Soak Beans overnight in water. Cook beans in chicken broth with onions until tender. Add remaining ingredients bring to boil add cheese and sour cream stir until lumps are gone. When cooking in a crock pot do not need to soak beans overnight. Rinse and cook in broth with onion until tender on high about 4-6 hours if on low 7-9 hours. Add extra broth to keep from going dry. Place beans in

   a saucepan and add chilies, cumin, and cayenne. Bring to a boil. Boil for 5 minutes add cheese and sour cream stir until lumps are gone.

   
   

   CHEESY POTATO AND CORN SOUP

   6 Potatoes, peeled and cut into bite size pieces 2 Onions, finely chopped or grated

   1 cup carrots, peeled and grated

   2 Stalk celery, finely diced 5 Chicken Bouillon cubes

   ½ TBSP dry Parsley 4 cups water

   Salt and pepper to taste 1/3 cup Butter

   1 can Evaporated Milk

   1 cup grated cheese

   2 cups frozen corn

   
   

   Boil potatoes in water with onion, celery carrots and Bouillon until tender. Add parsley boil 1 more minute. Turn off heat and add butter and milk.

   CHICKEN TORTELLINI SOUP

   
   

   4-6 cups Chicken Broth

   2 cups cooked and cubed Chicken 1-14oz Diced Tomatoes

   1 cup Grated Carrots

   ¾ cup Celery

   2 cups Broccoli

   1 Onion

   2 cups Corn

   1 cup Zucchini

   1 cup cut Frozen Green Beans, or 1 can cut Green Beans drained

   1 Bay Leaf

   2 Garlic Cloves minced 2 tsp Parsley

   1 tsp Thyme

   1 tsp Basil

   1 pkg. Cheese Tortellini

   
   

   Add all ingredients boil until all Vegetables are tender add tortellini and cook according to package directions.

   
   

   GARDEN CHOWDER

   
   

   ½ cup chopped Green Pepper

   ½ cup chopped onion

   ¼ cup Butter or Margarine

   1 cup chopped/diced potatoes, celery, cauliflower, carrots, and broccoli 3 cups Water

   3 Chicken Bouillon cubes 1 tsp Salt

   ¼ tsp Pepper

   ½ cup Flour 2 cups Milk

   1 Tbsp Parsley

   3 cups shredded Cheddar Cheese

   
   

   Sauté Green peppers and onions in Butter until tender. In a saucepan add Vegetables, water, bouillon, salt, pepper, and sautéed vegetables. Bring to a boil reduce heat cover and simmer for 20 minutes or until vegetables are tender.

   Combine flour and milk until smooth stir into pot bring to a boil cook 2 minutes. Add parsley just before serving remove from heat and stir in cheese until melted.

   TACO SOUP

   
   

   1 lbs. Hamburger

   ½ Chopped onion

   1 – 7oz can Green Chilies

   2 – cans Kidney beans with juice 1 – can black beans rinsed

   1 – can crushed Tomatoes with juice 1 – can Tomato soup or tomato sauce 1-2 cups frozen corn

   3 – 4 TBSP Taco seasoning or 1 Pkg Taco seasoning 1- diced Jalapeno pepper

   Cilantro chopped Water

   Sour cream Grated Cheese

   Frito chip or corn chips

   
   

   In a skillet brown hamburger with onion. When finished browning drain any grease and add 1- 2 TBSP of taco seasoning and about a ¼ cup water. Stir and simmer for a few minutes to give hamburger the taco flavor. In a saucepan add kidney bean, diced tomatoes, green chilies, tomato soup or Tomato sauce, and corn, and water if you want a thinner soup. Bring to a boil then add taco seasoning and hamburger and stir well. Simmer for about 5 minutes stirring often.

   
   

   EASY GARDEN VEGETABLE QUICHE

   
   

   2 cups chopped fresh Broccoli

   ½ cup chopped Onion

   ½ cup chopped Green Pepper

   1-2 cup shredded Cheddar Cheese 1½ cups Milk

   ¾ cup Bisquick baking Mix 3 eggs

   1 tsp Salt

   ¼ tsp pepper

   
   

   Preheat oven to 400. Lightly grease the pie plate. Heat 1-inch salted water (1/2 tsp salt to 1 cup water) to boil. Add Broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes. Drain thoroughly. Mix Broccoli, onion, green pepper, and 1½ cups of cheese in pie plate. Beat remaining ingredients until smooth, about 15 seconds in Blender or with a hand mixer on high speed for 1

   minute. Pour into pie plate and add remaining ½ cup cheese. Bake until golden brown and knife inserts halfway between center and edges come out clean 35-40 minutes. Let stand for 5 minutes before cutting.

   
   

   CHICKEN AND GREEN CHILIE SOUP

   2 tbsp olive oil

   1 small yellow onion diced

   2 cup frozen corn

   4 cloves garlic minced 1 tbsp coriander

   1 1/2 tsp ground cumin 1/4 tsp paprika

   1/4 tsp salt

   1/4 tsp ground black pepper 1 (7oz) can green chilies

   1 (16 oz) jar salsa verde

   4 cup low-sodium chicken broth 1 cup water

   1 tsp lime juiced Chicken diced

   1 tbsp fresh cilantro chopped 1/2 cup long grain white rice

   Optional Garnish

   
   

   avocado chunks cilantro

   tortilla strips sour cream

   
   

   In a large stock pot set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in

   the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately. For the chicken I place 2 frozen boneless skinless chicken breast in a crockpot and pour over an extra bottle of Salsa Verde and cook on low for 6 hours. Remove and shred chicken.

   
   

   QUICHE

   
   

   6 Eggs

   1 cup Bisquick

   ½ cup melted butter 3 cups Milk

   2 cups Grated Cheese

   
   

   VARIATIONS

   Peas Spinach

   Sausage, green peppers, onions Ham, green peppers, onion

   In blender mix eggs, Bisquick, melted butter and milk. Pour into a 9x13 pan. Add any of the variations. Bake at 350 for 45 minutes.

   
   

   TACO QUICHE

   2 lbs. Ground Beef

   2 envelopes Taco Seasoning 4 eggs

   ¾ cup Milk

   1¼ cup Bisquick Baking Mix Dash Pepper

   ½ cup Sour Cream

   2-3 cups chopped Lettuce

   ¾ cup chopped Tomato

   ¼ cup chopped Green Pepper

   ¼ cup chopped Green Onion

   2 cups Shredded Cheddar Cheese

   In a skillet brown beef drain grease. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 9x13 pan. In a bowl beat eggs and milk add bisquick and pepper mix well. Pour over meat Bake uncovered at 400 for 20-25 minutes or until golden brown. Cool 5-10 minutes. Spread sour cream over top. Sprinkle with lettuce, tomato, green pepper, onion, and cheese. Serve after cooling 5-10 minutes and let each individual top as desired.

   
   

   PIZZA DOUGH

   
   

   3 ½ to 4 cups Bread Flour (Makes a Crisper Crust) 1 tsp Sugar

   1 envelope instant dry yeast

   2 tsp Salt

   1 ½ cup Water (110 degree)

   2 TBSP Olive Oil plus 2 tsp

   Combine the bread flour, sugar, yeast, and salt in a bowl add water and 2 TBSP Oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour 1 TBSP at a time until dough comes together if dough is to dry add additional water 1 TBSP at a time. Place the dough on a lightly floured surface and knead into a smooth ball. Grease a bowl with remaining 2 tsp oil and add the dough over and place in warm area to rise until double in size (about 1 hour). Roll dough to fit your pizza pan size. If using round pizza pans divide dough into 2 equal balls.

   
   

   PIZZA DOUGH

   
   

   1 cup Milk

   1 tsp Sugar

   1 tsp Salt

   2 Tbsp Oil

   3 tsp Yeast

   ¼ cup Warm Water

   3 cups Flour

   
   

   Scald milk cool and add sugar, salt, and oil. Dissolve yeast in water add to milk mixture add flour mix on floured surface. Knead till well blended. Place in large oiled bowl and oil top of dough. Rise till doubled in size about 1 hour. If using rapid rise yeast will take less time to rise.

   
   

   TACO PIZZA

   Pizza Crust or thawed Rhodes Bread dough 1 lbs. Ground Beef

   1 pkg. Taco Seasoning Mix 1 cup Water

   ½ cup Sliced Olives (optional)

   2 cups coarsely crushed Corn Chips

   1 cup Sour Cream

   2 cups Grated Cheese Shredded Lettuce Chopped Tomatoes

   
   

   Brown Beef and drain grease. Stir in seasoning mix, water, and olives. Simmer 10 minutes Sprinkle pizza Crust with ½ of Corn chips. Spread with meat and sour cream. Sprinkle with remaining corn chips. And top with Cheese. Bake at 425 until golden brown. Cool 5-10 minutes cut and serve. Let each individual garnish with lettuce and tomatoes. Can top with sour cream or ranch.

   
   

   VEGGIE PIZZA

   
   

   1 pkg. Crescent Rolls 1-8oz Cream Cheese

   1/3 – ½ cup Sour cream

   Ranch pkg. Carrots Califlower Broccoli Celery

   Green or red Pepper Cheese

   
   

   Flatten rolls onto cookie sheet or 9x13 pan like pizza. Bake until golden brown. Mix cream cheese, sour cream, ranch together and Spread over the baked rolls chop vegetables and place on top. Use any Vegetables you wish.

   
   

   CHICKEN SOFT TACOS

   
   

   2-3 Boneless Skinless Chicken Breast 14½ oz can diced Tomatoes

   1 can Green Chilies

   1 envelope Taco Seasoning

   
   

   Place Chicken in slow cooker dump in tomatoes, green chilies, and Taco seasoning. Cook 6-8 hours. I use frozen Chicken Breast.

   
   

   CHICKEN ROLLS

   
   

   1 tsp Pepper

   ½ cup Butter

   2 Cooked and cubed Chicken breasts 1-8oz Cream Cheese

   1-8oz Chive and Onion Cream Cheese 2-3 pkgs. Crescent Rolls

   1 pkg. Stove top Seasoned dressing GRAVY

   1 can Chicken Broth

   1 can Cream of Chicken Soup

   
   

   Mix butter, pepper, both cream cheeses. When smooth add chicken. Take one crescent roll triangle add a spoonful of cream cheese mixture fold in edges and roll up pinch sides closed. Melt butter then roll in Crushed seasoned dressing mix place on a cookie sheet. Repeat with each crescent roll triangle. Bake at 350 for 25-35 minutes or until golden brown. Mix soup and broth heat to a boil. Serve Gravy over warm crescent rolls.

   
   

   CHICKEN ENCHILADAS

   Chicken Breast cooked and chopped/shredded 2 Cream of chicken soup

   1 lg can of green chilies 16 oz Sour Cream Grated cheese

   Flour Tortillas

   
   

   Cook chicken and cut up. Mix Soup, Green chilies, and sour cream. You can warm mixture in microwave but not necessary. Warm flour tortillas in microwave 15 to 30 seconds (help make them easier to roll but do not over warm them) In a 9x13 baking dish and sauce to bottom. Place on both sides of tortilla and place chicken and cheese in the middle and roll up. Repeat until pan is full. Top with extra sauce and cheese. Bake at 350 until cheese is bubbling and melted.

   
   

   CHICKEN RICE BAKE

   
   

   Chicken Breast

   1-2 cups uncooked Rice

   2 cans Cream of Mushroom Soup 1 can Water

   1 can Milk

   2 pkg. Lipton Onion Soup Mix

   
   

   Grease a 9x13 pan or Crock Pot. Put rice in bottom and sprinkle ½ to 1 pkg. of onion soup mix. Then place chicken breast on top. Mix soup, water, milk and 1pkg. of onion soup mix. Pour over chicken cover with tin foil and Bake at 350 for 2- 3 hours. If using a crock pot cook on low for 5-6 hours and High for 4-5 hours.

   
   

   CHICKEN AND STUFFING BAKE

   
   

   1 box Stove Top Stuffing

   4 boneless Skinless Chicken Breast 1 can Cream of Chicken Soup

   1/3 cup Sour Cream

   
   

   Make stuffing according to Box directions. Place chicken breast in a 9x13 pan. Mix soup and sour cream, pour over chicken spoon stuffing over top. Bake at 375 for 35-45 minutes or until chicken is done.

   
   

   ZUCCHINI CASSEROLE

   
   

   2 small to medium Zucchini sliced ½ inch thick 1cups sliced Carrots

   1 cup Broccoli

   1 cup cauliflower

   ½ cup celery (optional) Water and salt

   ½ cup chopped Onion Butter or Margarine

   1 pkg. stove top stuffing mix (made according to directions) 1-2 can cream of chicken soup

   ½-1 cup sour cream

   2-3 cups cooked diced chicken

   In a saucepan put all vegetables in enough water to cover Vegetables add salt. Bring to a boil cover with a lid and simmer for 15 minutes or until vegetables are tender then drain. Sauté onion in butter until tender. Add onion to soup and sour cream and mix. Add soup mixture to drained vegetables and chicken mix well. Put into a baking dish and top with Stuffing. Bake at 350 for 20-30 minutes or until bubbly.

   
   

   BREADS

   
   

   BREAD MACHINE ROLLS (Lane’s Rolls)

   
   

   1 cup Milk

   1 Egg

   3 tsp Sugar

   2 tsp Yeast

   1 tsp Salt

   5 Tbsp Butter (cold) 3¼ cups Flour

   In bread machine add ingredients as follows milk, egg, sugar, salt, flour, yeast, slice butter and put around outer edges. Mix on dough setting when finished mixing and rising remove dough and place on lightly flour surface. Flour hand and pinch off 2- inch balls and place in a greased pan. Bake at 350 for 15-20 minutes.

   
   

   HALF BATCH BREAD MACHINE ROLLS (Lane’s Rolls)

   
   

   1/2 cup Milk 1 Egg

   1 -1/2 tsp Sugar 1 tsp Yeast

   1/2 tsp Salt

   3 Tbsp Butter (cold) 1 - 3/4 cups Flour

   In bread machine add ingredients as follows milk, egg, sugar, salt, flour, yeast, slice butter and put around outer edges. Mix on dough setting when finished mixing and rising remove dough and place on lightly flour surface. Flour hand and pinch off 2- inch balls and place in a greased pan. Bake at 350 for 15-20 minutes.

   
   

   FRUITY OATMEAL

   
   

   2 cups Water

   ¼ tsp Salt (optional) 1 cup Rolled Oats

   1 cup chopped peeled peaches or Chopped Apples

   ¼ cup Raisins or snipped pitted whole Dates 1/8 tsp Cinnamon

   
   

   In a saucepan bring water and salt to a boil. Stir in oats, peaches or apples, raisins, and cinnamon. Reduce heat and simmer uncovered for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 2 minutes. Serve with milk.

   
   

   GERMAN PANCAKES

   
   

   6 Eggs

   1 cup Milk

   1 cup Flour

   ½ tsp Salt

   5 Tbsp Butter or Margarine

   
   

   Whip eggs until thick and lemon colored add milk, flour, and salt. Melt butter and pour into 9x13 pan. Pour egg mixed into to pan. Bake at 450 for 15-20 minutes. Serve hot with syrup.

   
   

   BREAKFAST CASSEROLE (AUNT TORI)

   
   

   8 slices bread, cubed 2½ cup Milk

   1 can Mushroom soup

   2 cups grated Cheese Sausage cooked and drained

   ½ cup milk 4 eggs

   Arrange bread in 9x13 pan sprinkle cheese on top. Arrange sausage on top of cheese. Beat eggs with milk and pour over sausage. Refrigerate overnight. Dilute soup with ½ cup milk and pour over egg mixture. Bake at 300 for 90 minutes.

   
   

   BREAKFAST OR BRUNCH CASSEROLE

   
   

   7 slices of bread, no crust

   ½ stick Butter or Margarine 2 cups Half and Half or Milk 1 tsp Salt

   1½ cups Cheddar Cheese, Shredded 6 Eggs, beaten well

   1 lbs. Sausage cooked and drained 1 tsp Dry Mustard

   Cook sausage and drain well. Melt butter and pour into a 9x13 pan. Tear bread in pieces and sprinkle over butter. Spread drained sausage over bread. Sprinkle cheese over sausage. Beat eggs with half and half or milk, mustard, and salt pour over sausage. Cover and chill 8 hours or overnight. Bake at 350 for 45 - 50 minute Let stand 10 minutes before serving.

   
   

   HASH BROWN OMELET

   
   

   ½ cup Diced Ham

   2 cups Hash Browns 1 Tbsp Onion Powder 4 Eggs

   ¼ cup Milk

   ½ cup Shredded Cheddar Cheese

   
   

   Spray a 12-inch skillet with nonstick spray or use 1-2 Tbsp oil. A nonstick Pan works best. Put potatoes in skillet and cook until done. Blend eggs, milk, onion powder, salt, and pepper to taste. Pour over potatoes top with Ham and cheese. Cover and cook over low heat about 10 minutes. Loosen Omelet and serve. Can use Sausage add Green peppers and onion.

   
   

   BREAKFAST CASSEROLE

   
   

   6 Eggs

   2 cups Milk

   6 slices of Bread cubed 1 lbs. Sausage

   1 tsp Salt

   1 tsp Dry Mustard

   1 cup Shredded Cheddar Cheese

   Cook sausage and drain. Beat eggs add milk, mustard, and salt mix together. Add bread, cheese, and sausage. Place in a greased 9x13 pan and cover. Refrigerate overnight. Next morning bake at 350 for about 1 hour uncovered. Can add green onions, green peppers, or mushrooms to egg mixture.

   
   

   WAKE UP CASSEROLE

   
   

   8 frozen Hash Brown patties

   4 cups Shredded Cheddar Cheese 2 cups cooked Ham

   7 Eggs

   1 cup Milk

   ½ tsp Salt

   ½ tsp Ground Mustard

   
   

   Place Hash browns in a single layered greased 9x13 pan. Sprinkle with cheese and ham. In a bowl beat eggs, milk, salt, and mustard. Pour over ham and cheese. Cover and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until edges are golden brown and a knife inserts in center and comes out clean.

   
   

   PANCAKE OR WAFFLES

   
   

   1 cup Wheat or White Flour

   2 tsp baking Powder

   ¼ tsp Salt 1 Egg

   1 Tbsp Honey or Sugar 1 Tbsp Oil

   1 cup Milk

   Mix dry ingredients mix egg, honey, oil, and milk. Stir just until flour is moistened. Batter will be slightly lumpy. For lighter pancakes or waffles, separate egg. Beat

   white until light and fluffy fold into batter. Bake at once on a hot griddle or waffle iron.

   
   

   FRUITY OATMEAL

   
   

   2 cups Water

   ¼ tsp Salt

   1 cup Rolled Oats

   1 cup chopped peeled Peaches or Apple

   ¼ cup Raisins

   1/8 tsp Ground Cinnamon

   ½ cup Milk

   
   

   In a medium saucepan bring water and salt to a boil. Stir in oats, peaches or apple, raisins, and cinnamon. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 2 minutes. Serve with milk.

   
   

   CRACKED WHEAT CEREAL

   
   

   1 qt. Water

   1 tsp Salt

   1 cup Cracked Wheat

   
   

   Bring water and salt to a boil. Remove from heat and add cracked wheat with a wire whisk to blend. Simmer an added 15 minutes with lid on stirring occasionally.

   
   

   BLUEBERRY STREUSEL MUFFINS

   
   

   1 cup Milk

   ¼ cup Oil

   ½ tsp Vanilla 1 egg

   2 cup Flour 1/3 cup Sugar

   3 tsp Baking Powder

   ½ tsp Salt

   1. cup fresh or drained canned Blueberries or ¾ cup Frozen thawed and well drained.

      TOPPING

      ¼ cup flour

   2. Tbsp Brown Sugar 2 Tbsp Butter

   ¼ tsp Cinnamon

   Mix all until crumbly

   
   

   Beat milk, oil, vanilla, and eggs. Stir in Flour, Sugar, baking powder and salt all at once just until flour is moistened. (Batter will be lumpy) Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 tsp topping. Bake at 400 for 20-25 minutes or until golden brown. Immediately remove from pan.

   
   

   DESSERTS

   
   

   CHOOLATE PEPPERMINT CHEESECAKE CAKE

   Chocolate Cake layer 1-3/4 cup flour

   ½ cup unsweetened dark chocolate cocoa powder

   ½ tsp salt

   1. tsp baking soda

      ½ tsp baking powder

      ½ cup brewed coffee (can use water instead of coffee)

      ½ cup milk

      ½ cup butter

      1. /2 cup white sugar 2 eggs

         Cheesecake layer:

         
         

   2. pkg (8oz each) cream cheese softened 2/3 cup white sugar

   Pinch of salt 2 eggs

   ¼ cup sour cream 1/3 cup heavy cream

   ½ tsp Peppermint extract

   1. bag Andes peppermint crunch baking chips Frosting:

   1 cup butter, softened 5 cups powdered sugar

   ½ cup heavy cream

   1-10oz bag Andes Peppermint Crunch baking chips CAKE:

   In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside. In a measuring cup, mix cooled coffee and milk. Set aside.

   Grease 2- 9inch round baking pans and line the bottom with parchment paper. Set aside. Mix butter and sugar and beat for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each. Pour cake batter evenly into the 2 prepared pans. Can use Wilton's Baking Strips on pans to keep the cakes from getting rounded on the tops. Bake in a 350-degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly

   Cheesecake Layer:

   
   

   Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line

   bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, and peppermint extract. Fold in baking chips. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an added 30 minutes. Remove and cool completely on counter. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer or assemble cake.

   
   

   ORANGE DREAMSICLE MOUSSE SALAD

   1 sum instant Vanilla or French Vanilla pudding 1 sum orange J-Ello

   1/2 8 oz cool whip

   1 can drained mandarin oranges 1 cup water

   Dissolve the gelatin in 1/2 C boiling water.

   Add 1/2 C cold water and let set up for 5 minutes.

   
   

   Using an electric mixer, beat dry pudding mix into the J-Ello until well blended. Refrigerate until set.

   Fold in mandarin oranges and cool whip.

   Chill either in a bowl or in individual mousse dishes.

   
   

   GRAPE SALAD

   
   

   1 -8oz Cream Cheese at room temperature

   1 -8oz Sour Cream

   2 lbs. Red and/or green grapes

   ½ cup sugar 1 tsp Vanilla

   Combine cream cheese, sour cream, vanilla, & sugar in a large bowl and beat together with mixer. Wash your grapes and remove from the stems and dry. Combine grapes with cream cheese mixture. Keep refrigerated

   
   

   ORANGE SHERBERT JELLO

   
   

   2 (3 oz) packages Orange Jell-O

   1 cup water

   1 (8 oz) container Cool-Whip 1-pint orange sherbet

   
   

   Boil water and remove from heat. Add the 2 packages of orange Jell-O stir until dissolved. Set Jell-O aside and let it cool for a couple of minutes.

   In a separate bowl, mix Cool Whip and orange sherbet.

   Add Jell-O to Cool Whip mixture and mix thoroughly until well combined (I used an 8×11 baking dish). Refrigerate for about 4 hours to set. Top individual servings with whipped cream and mandarin oranges.

   
   

   MAGIC BARS

   1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs

   1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

   2 cups Milk chocolate chips 1 cup flaked coconut

   1 cup chopped pecans

   
   

   Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

   Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with a fork.

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

   
   

   CHICKEN HAYSTACKS

   2 chicken breasts thawed 2 chicken soup

   1 cup s cream

   ½ cup milk Garlic powder Season salt Rice

   Grated Carrots Celery Tomatoes diced

   Frozen peas thawed Pineapple tidbit Grated cheese Chinese Noodles Zucchini diced

   Red Bell pepper diced

   
   

   Season chicken with garlic powder and season salt put in the bottom of a crock pot. Mix sour cream, soup, and Milk. Pour over chicken. Cook for 6 to 8 hours on

   low. Shred chicken and mix with soup mixture. Cook rice and top with gravy and desired veggie toppings.

   
   

   ANGEL HAIR PASTA

   
   

   2 TBSP Butter

   2 red peppers

   1 green pepper

   2 tsp heaping minced garlic

   ½ onion

   2 chicken breasts Butter for sautéing Angel hair pasta

   ½ - 1 tsp Crushed red peppers Blazin Habanero Balsamic chicken bouillon cubes pepper Jack Cheese

   Zucchini diced

   1 TBSP Better than Bouillon chicken flavor

   
   

   Dice chicken into bite size pieces. Place chicken in a Ziploc bag and drizzle Blazin Habanero Balsamic in and marinate for several hours. Put a little oil in pan and add chicken. Add salt and pepper to chicken and cook until tender. Turn heat down to low add crushed Red peppers. In a separate pan add 1 TBSP butter and add garlic sauté until fragrant and add onion. Cook until just starting to turn brown then add red peppers, green pepper, and zucchini. Sauté until tender crisp. Add Veggies to Meat and continue to cook over low heat with a lid on. Bring a pot of water to a boil add salt, 1 TBSP Butter and 3 chicken Bouillon. Add pasta and cook 4 to 5 minutes or until desired tenderness. Drain pasta reserving about ½ a cup noodle water and add meat and Veggie mixture and mix adding grated pepper Jack Cheese and stir. Add noodle water a little at a time to pasta mixture and stir until desired consistency. (Reserving and using the water that noodles were boiled in will add to the flavor and make mixture creamy)

   WHO HASH

   
   

   7 cups Golden Grahams cereal 1 cup chopped almonds

   4 cups corn Chex cereal

   3 cups flaked coconut

   4 cups rice Chex cereal

   Mix in large bowl Sauce:

   1 cup Karo syrup 1 cube butter

   1 cup sugar

   1 tsp. Vanilla

   Cook sauce until it boils rapidly. Pour over the Chex Mixture and mix well. Line cookie sheet with wax paper and pour mixture out onto the cookie sheet and let sit for several hours. Break up into pieces and store in airtight container.

   
   

   SNOW CONE SYURP

   
   

   1 cup (240 ml) water

   1 cup (200 g) white granulated sugar

   2 (.16 oz) packets of Kool Aid for each flavor

   
   

   Cracker-Crusted Oven-Baked Fried Chicken Avocado oil

   4 boneless, skinless chicken thighs 2 large eggs

   1 cup crushed grain-free crackers (consistency of panko)

   1 teaspoon paprika

   2 teaspoon garlic powder

   1/2 teaspoon cayenne powder

   1 teaspoon ground black pepper 1/2 teaspoon sea salt

   
   

   Preparation

   1. Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with avocado oil.

   2. Pat the chicken thighs dry with paper towels.

   3. Whisk eggs in shallow bowl.

   4. In another shallow bowl, mix the crushed crackers, paprika, garlic powder, cayenne, black pepper, and salt.

   5. Coat the chicken thighs in the crushed crackers, then back into the eggs and into the crushed crackers again.

   6. Place the chicken thighs on the prepared baking sheet and bake for 20 minutes, flipping them halfway through, until meat thermometer inserted in the thickest part of the thigh reaches 165°F. Serve warm.

   Optional choices: Use crushed tortilla chips instead of crackers.

   
   

   CROCKPOT CHICKEN TACOS

   
   

   ½ TBSP Cumin

   1 pkg. Ranch Packet

   ½ bottle Italian Dressing

   ½ TBSP Chili Powder

   ½ TBSP Minced Garlic

   Mixed and Pour over chicken Cook 6-8 hours on low

   CAFÉ RIO CREAMY TOMATILLO DRESSING

   
   

   ¾ cup buttermilk

   1 – 4oz can green chilies

   1/3 – ½ cup Cilantro lightly packet 1 small Tomatillo

   ½ TBSP Lime Juice Dash Cayenne pepper 1 cup Mayo

   1 clove garlic

   2 fresh Jalapenos stem and seed removed 1 TBSP salt

   Dash tabasco

   1 pkg ranch dressing (3 TBSP )

   
   

   Put all ingredients in blender and refrigerate 1 hour before serving

   
   

   MEXICAN PASTA SALAD

   
   

   1 pkg Spiral noodles 1 – 2 Tomatoes

   ¼ to ½ cup Cilantro chopped

   2 cans Mexican canned corn drained 2 cans Black beans rinsed and drained 1- 2 Red pepper

   White onion cut super fine Ranch dressing

   Cook Pasta according to directions on package. Drain and rinse noodles. Add a little butter and mix to keep noodles from sticking together. Cool noodles in refrigerator. Chop Tomatoes into small pieces and remove seeds. Blot tomatoes with paper towel to dry. Chop Cilantro and red peppers and dice onion. Add corn, beans, and veggies to cooled pasta. Add Ranch dressing to desired consistency.

   Can add salt, cumin, onion salt and garlic powder for flavor.

   
   

   GENERAL TSO’S CHICKEN

4. Boneless skinless chicken breasts, cut into one-inch cubes 1/4 cup Cornstarch

1 TBSP Vegetable oil

½ cup Hoisin sauce 2 TBSP Soy sauce

½ cup Brown sugar

3 Cloves garlic, minced

3 TBSP Rice wine vinegar 1 ¼ tsp Sesame oil

¼ Dry ginger

¾ tsp Crushed red pepper (add more to your desired spicy)

Optional Garnish, green onions, sesame seeds, additional red peppers

In a mixing bowl add chicken to cornstarch. Toss until the chicken is completely coated in the cornstarch. In a skillet on medium-high heat add oil and cook until chicken is almost cooked through. While chicken is cooking mix together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger, and crushed red peppers. Pour over chicken and simmer until chicken is cooked completely through and has thickened a little. You can save little sauce back and add additional cornstarch to sauce mix then add to chicken. This will give you a ticker sauce.

This recipe can be cooked in the crockpot. When cooking chicken do not cook clear through. Cook until slightly brown and then add to crockpot. Pour sauce over chicken and cook on low for 3-4 hours or until chicken is finished cooking.

CHINESE CABBAGE SALAD (Mary Lou)

Topping:

2 Packages Ramen Noodles (the flavor does not matter you will be throwing seasoning out)

½ cube Butter

½ cup Sunflower seeds

½ cup Slivered almonds

Melt butter in saucepan and pour into a baking dish. Add crumbled noodles, sunflower seeds, and almonds. Bake at 350 until toasted. About 20 minutes. You may need to stir while baking to insure even browning.

Dressing:

1 TBSP Soy sauce

½ cup Oil

¼ cup Sugar

½ cup Vinegar

Mix and shake well before serving. Salad:

1 Cabbage chopped Water chestnuts Pea pods

Sliced green onions Bean sprouts Frozen peas

Sliced carrots Sliced Celery Sliced Radishes

Chop cabbage and add desired Vegetables to cabbage. Whatever combination of Vegetable you like.

If salad is eaten in one sitting toss it all together and serve. If not, it is better to toss and serve individual bowls. (noodles in salad will go soggy when mixed all together)

CRANBERRY ORANGE POUND CAKE

1 cup Butter

1 ¾ cups Sugar

2 TBSP Orange zest

3 Eggs

½ tsp Vanilla

¾ cup Buttermilk

2 ½ cups Fresh cranberries 2 ½ cups Flour

2 tsp Baking powder 1 tsp Salt

Orange Glaze:

1 ½ cups Powdered sugar 1 TBSP Orange Juice 1TBSP Orange zest

1 TBSP Milk

¼ tsp Vanilla

Preheat oven to 350. In a bowl cream together butter, sugar, and orange zest together for 3-5 minutes. Add eggs one at a time and beat and additional minute per egg. Add vanilla and mix in. In a separate bowl mix all dry ingredients. Mix dry ingredient and alternate dry ingredient and buttermilk mixing between each addition. Fold in cranberries. Grease and flour either 2 large or 3 small bread pans. Pour in batter and bake at 350 for 58-60 minutes. Let loaves cool slightly and remove from pan and let cool completely. Drizzle glaze over cooled loaves.

For a less tart bread chop cranberries into large pieces and sprinkle with sugar let sit for about 30 minutes. Do not drain. Add cranberry and sugar mixture to batter.

NUTMEG MUFFINS

½ cup Sugar

½ cup Milk

1/3 cup Vegetable oil 1 Large egg

1 ½ cups flour

1 ½ tsp Baking powder

½ tsp Salt

¼ tsp Nutmeg

½ cup Sugar

1 tsp Cinnamon

½ cup Butter

Heat oven to 350. Grease 12 muffin cups. In a bowl mix ½ cup sugar and 1 tsp cinnamon and set aside. In a bowl beat sugar, milk, vegetable oil, and egg. Mix all remaining dry ingredients and add to milk mixture. Do not over stir. Batter will be lumpy. Spoon batter into 12 muffin cups filling 2/3 full. Bake 20-25 minutes or until golden brown. When muffins are done baking remove from muffin tins. Melt butter and roll hot muffins in butter then roll in cinnamon and sugar mixture.

CHICKEN BUFFALO BALL

2 Cream cheese softened 2 cups Grated cheese

½ cup Frank’s Hot Sauce

2 cups Canned chicken.

Diced green onions (optional) Ritz cracker crumbs. (optional) Tortilla Chips

Crackers

Beat cream cheese until soft and smooth. Mix in cheese, Frank’s hot sauce, and chicken and green onions. Shape into a ball in the bowl. Put into Refrigerator about 15 minutes. Take plastic wrap and place cream cheese mixture on top of plastic wrap and shape into a ball. Coat cream cheese ball with Ritz cracker crumbs. Refrigerate until firm. Serve with chips or crackers.

SPICY TACO RICE SKILLET

1 lb. Ground beef

1 Large onion, diced

2 Bell peppers, diced (Red, yellow, or orange) 1 can Diced tomatoes with green chilies

1 cup Salsa

1 cup Long grain white rice (not minute rice) 1 cup Water

1 cup Beef stock

2 tsp Cumin

½ tsp Cayenne pepper 1 tsp Chili powder

1 tsp Garlic powder

1 tsp Smoked paprika

1 cup Shredded cheddar cheese or pepper jack Green onions, to garnish

In a large skillet add hamburger until meat is slightly brown. Add diced onions and peppers. Cook until meat cooked through and onions and peppers are soft. Add canned tomatoes with juice. Add salsa, rice, water, and beef stock. Stir until combined. Add spices and mix. Cover and simmer on low heat until rice is soft, and liquid has cooked off. Top with Cheese stir until melted.

OVEN FRIED CHICKEN

Boneless, skinless chicken breasts Milk

1 cup Potato flakes (not potato buds) 1 tsp Poultry seasoning

1 TBSP Parmesan cheese 1 TBSP Parsley flakes

½ tsp Pepper 1 tsp Salt

Mix all dry ingredients. Put milk in a bowl. Place each chicken breast in milk then roll in dry mixture coating well. Place chicken breast in a greased baking pan. Bake at 375 until chicken is tender. If you can find potato flakes you can blend all ingredients in a blender making a fine mixture.

FETTUCCINE

½ cup Butter 3 Cloves garlic

1 tsp Salt

2 TBSP Flour

2 cups Whipping cream

1 cup Shredded Parmesan cheese

Fettuccine Noodles

Cook noodles according to package directions. In a large skillet melt butter and add garlic and sauté until fragrant making sure not to burn butter or cook too long (about 20 -30 seconds). Add flour to mixture and stir. Cook for about 1 minute.

Slowly stir in whipping cream and cheese. Stir constantly bringing to a boil. Cook until mixture is thick. Serve over warm noodles.

Variations: You can add precooked Chicken cut into bite size pieces and Veggies. SUGAR COATED PECANS (Candied Pecans)

1 Egg white

1 TBSP water

1 lb. Pecan halves 1 cup Sugar

¾ tsp Salt

2 tsp Cinnamon 1tsp Vanilla

Preheat oven to 250 degrees. Grease 1 cookie sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl mix together sugar, salt, and cinnamon. Add pecans to egg white, stir to coat pecans evenly. Remove Pecans and add to cinnamon mixture. Stir Pecans and coat. Spread the pecans on the baking sheet. Bake at 250 for 1 hour. Stir every 15 minutes.

STEPHEN’S STEAK SEASONING

1 tsp Salt

1 tsp Pepper

1 tsp Paprika

1 tsp Cumin

1 tsp Onion Powder

Mix all ingredients and store in an airtight container until ready to use. To season steak on one side spread steak seasoning and turn over. On the other side sprinkle Weber Smokey Mesquite seasoning. Cover with plastic and refrigerate.

Can marinate up to 24 hours. Remove from refrigerator 30 minutes to 1 hour before cooking to come to room temperature. Pre heat grill to 400 – 500 degrees.

¾ inch steak total cook time is 10 to 12 minutes turning every 3 minutes. Never closing lid. 1-inch steak total cook time is 12 to 14 minutes turning every 3 minutes. Cook times depend how rare you like your steak. Once cooked remove and cover for 10 – 15 minutes before serving.

SALADS

CRANBERRY POMEGRANATE SALAD

1 – 10oz bag Fresh whole cranberries

¾ cup Sugar

2 cups Mini marshmallows (optional) 1 -20oz can Crush Pineapple

1 cup Heavy whipping cream

½ cup Powdered sugar 1 tsp Vanilla

1 cup Pomegranate seeds

In a food processor, pulse cranberries until fine and no large pieces remain. Transfer to a large mixing bowl and stir in sugar. Cover and refrigerate for at least 2 hours or up to overnight. Drain any accumulated juice from cranberries if needed. Add well drained pineapple and marshmallows and mix. Set aside. Whip the heavy cream in a large bowl using a hand mixer until it begins to thicken about 1 minute, then beat in the powdered sugar vanilla until soft peaks form about 3 – 5 minutes. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer into an 8x8 inch baking dish or serving bowl. Refrigerate for at least 2 hours before serving. Top with pomegranate seeds before serving.

(I make my cranberry mixture and drain the Pineapple the night before assembling salad. Make sure the pineapple is well drained or salad will be runny)

DIPS

STEPHEN’S GUACAMOLE

2 Ripe Avocados Diced Tomato Diced white onion Garlic cloves Fresh Lime Jalapeno chopped Salt

Green onions (optional) Cilantro finely chopped

HOT SPINACH AND ARTICHOKE DIP

1 14 oz can of Artichoke Hearts

3 Garlic Cloves (4 tbsp of the minced garlic)

4 cups of fresh spinach 1/4 tsp pepper

2 8oz bricks of cream cheese cubed 2 1/2 cups of Monterey Jack Cheese 2 1/2 cups of Mozzarella Cheese

Put all ingredients in crock pot on low heat for two hours, stir frequently, end enjoy!

BUFFALO CHICKEN DIP

2 cup Shredded chicken 1 – 8oz Crema cheese

½ cup Frank’s Red-hot sauce original

½ cup Ranch dressing

1 cup Shredded cheddar cheese or ½ cup blue cheese Green onions (optional)

Mix all ingredients together in a bowl. Add to either a crockpot or a baking dish. Bake at 350 for 20 minutes or until mixture is warm clear through, stir and top with Green onions, if desired. Serve with corn chips, vegetables, or crackers.

ROTEL SALSA

1 cans Rotel tomatoes with green chilies 15oz can fire roasted tomatoes

1 Jalapeno pepper diced

½ onion diced Chopped Cilantro 1 tsp Cumin

¼ - ½ tsp salt

1 tsp Minced Garlic

Honey or sugar (just a small amount to enhance flavor) Place all ingredients in blender and pulse. Add salt to taste. GREEN CHILIE CHICKEN ENCHILADA

4 ounces cream cheese, room temperature

1 cup Sour cream

1/2 cup green salsa Verde

7 ounce can diced green chiles 1/2 t. cumin

1/2 t. chili powder 1/2 t. salt

3 cups chicken, shredded (I used 2 lg canned chicken) 1 -2 cup Cheese and a little extra for on top

In a large bowl whisk together the cream cheese, sour cream, salsa, green chiles, and spices. Fold in the shredded chicken, cheese. Place all the ingredients in the slow cooker and cook on low for 2 hours (I did mine in the oven on 350 until hot and bubbling. Remove the dip from the slow cooker and put it in an oven safe dish. Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned. Serve with chips, crackers, sliced bread, or vegetables.

PORK AND SAUERKRAUT

2- lbs pork roast

1. (27 ounce) can sauerkraut, rinsed and drained

1. (1 1/4 ounce) package dry onion soup mix

2. cups water

1⁄2- cup brown sugar

Place pork roast in crock pot. Pour sauerkraut over pork roast.

Sprinkle the onion soup mix and brown sugar over the pork and sauerkraut. Pour the water over everything. Cook on low for 8 hours. Serve over mashed potatoes.

LOADED POTATO CASSEROLE PEPPERED STEAK

1 -2 lbs. Steak cut into stripes 1 tsp oil

Green pepper Red pepper Onion

2 tsp Minced garlic Salt

Pepper

1-2 tsp Worcestershire sauce 1 cup Beef Broth

1-2 can diced tomatoes with green peppers. (do not drain Juice) Cornstarch

Rice

Cut meat into stripes set aside. Cut peppers and onions into stripes. In a skillet add oil and heat over medium heat. Add onion and minced garlic and sauté for about 1 minute. Add steak and cook until brown. Add salt and pepper to meat then add beef broth and Worcestershire sauces then simmer for a few minutes.

Add meat and peppers to crockpot and pour canned tomatoes with juice over the top. Stir to combine. Press meat and peppers down with spoon. As the meat cooks it will settle down and the juice will cover meat and peppers. Cook on low for 7-8 hours. About 30 minutes before serving Remove juice and let it cool slightly and mix with cornstarch. Pour back into crock pot and stir. Coo the additional 30 minutes. How much cornstarch you use depends on how thick you want the peppered steak to be. Cook Rice and top with steak and peppers.

SHEPHERD’S PIE

CHOCOLATE PEPPERMINT CHEESECAKE CAKE FOR CAKE LAYER:

1 ¾ cup flour

½ cup unsweetened dark chocolate cocoa powder

½ tsp salt

1 tsp baking soda

½ baking powder

½ cup brewed coffee, cooled

½ cup whole milk

½ cup butter, softened

1 ½ cup sugar

2 eggs

In a small bowl, mix flour, cocoa, salt, baking soda, and baking powder. Set aside. In a small bowl, mix cooled coffee, and milk together. Set aside. Grease 2 – 9inch round baking pan and line the bottom with parchment paper. In a mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time and mix.

Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 addition of each. Pour cake batter evenly into 2 prepared pans. Bake at 350 degrees oven for 25 minutes. Remove and cool on wire rack. When completely cooled, remove from pan, and remove parchment paper. Wrap each layer in a plastic wrap and put into the freezer for later assembly.

FOR CHEESECAKE LAYER:

2 -8oz cream cheese, softened 2/3 cup sugar

Pinch of salt 2 eggs

¼ cup sour cream 1/3 cup heavy cream

½ tsp peppermint extract

1 – 10oz bag Andes peppermint crunch baking chips

Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the over, preheat the pan, too. Prepare springform pan by wrapping bottom inside with a circle of parchment paper. Boil water to use later. Beat cream cheese, and sugar for 2-3 minutes until creamy. Add in the salt and eggs, one at a time, beating well after each addition. Beat in the sour cream, heavy cream, and peppermint extract. Fold in Peppermint baking chips. Pour into a 9inch springform pan. Place pan into center of preheated roasted pan in the oven. Pour boiling water slowly into the roasting pan until there is about an inch of water coming up the sides of the springform pan. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on the counter. When Cooled, transfer entire springform pan to freezer for about 2 hours. Remove cheesecake from pan and wrap in plastic and return to freezer until ready to assemble cake.

FOR FROSTING:

1 cup butter, softened 5 cup powdered sugar

½ cup heavy cream

1 – 10oz bag Andes peppermint crunch baking chips

Beat butter for 3 minutes. Add powdered sugar and heavy cream and beat an additional 3-5 minutes until fluffy. Add Peppermint baking chips.

ASSEMBLY:

Lay one frozen cake on the cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate for 30 minutes to an hour. Remove from refrigerator and frost remaining cake. Keep covered in the refrigerator until ready to serve.

Remove and allow to sit about 15 minutes before slicing.

ITALIAN CREAM CHEESE CHICKEN

2 cans cream of chicken soup

4 frozen chicken breasts (boneless, skinless) 1 – 8oz cream cheese, softened

1-2 pkg. Good seasons Italian dressing mix

Mix cream cheese, cream of chicken soup and Italian dressing together. Place chicken breast in the bottom of crock pot and Pour soup mixture over top. Cook on low heat in crockpot for 6-8 hours. Can Shredded and serve over pasta or serve chicken breasts with potatoes and use sauce as gravy.

CILANTRO LIME RICE

4 TBSP Butter

3 cups Jasmine rice 7 cups chicken broth 1 tsp salt

½ tsp pepper

1-2 TBSP fresh Lime juice 4-6 TBSP chopped cilantro

½ -1 tsp cumin

Melt butter and add rice together in large skillet. Cook until rice starts to turn brown. Add rest of the ingredients and bring to a boil. Reduce heat to low. Cover and cook for 20 minutes. Fluff with a fork.

GREEN CHILI AND PEPPER JACK CHICKEN

3 chicken Breast

1 – 8oz sour cream

1 can cream of chicken soup 1 can diced Green chilies

1 can Jalapeno peppers

½ tsp garlic powder

½ 6tsp Onion Powder

1 TBSP Red pepper flakes

1 cup grated pepper jack cheese Croutons any flavor

Mix, soup, sour cream, green chilis, jalapenos, garlic powder, onion powder, and red pepper flakes. Place chicken breast in a greased 9x13 pan. Pour the soup mixture over chicken breast and top with grated cheese and crushed croutons. Bake at 350 for 35 to 45 minutes. Can cook in a crock pot. Place chicken in the bottom of crock pot and top with soup. Cook 6-8 hours on low. 30 minutes before serving top with cheese. Melt about 2-4 TBSP of butter and mix with crushed croutons. Spread on baking sheet and toast in over. Top chicken with toasted croutons just before serving.

RICE-A-RONI SALAD

3 boxes of Chicken flavored Rice-a Roni 1 bunch green onions

1 green pepper chopped

1 can water chestnuts chopped

2 ½ cup Mayonnaises

1 TBSP white wine vinegar (optional)

Make Rice-a-Roni according to package directions. When finished fluff with a fork and place in a large bowl. Place in the refrigerator to cool. Stir rice occasionally to keep from lumping together. When cool add Green onions, chopped water

chestnuts and green pepper. Mix Mayonnaise and White wine vinegar. Mix with salad and vegetables.

FRIED RICE

1 cup uncooked jasmine rice

2 cups water

2 TBSP vegetable oil

¼ cup minced white onion 1 TBSP minced garlic

½ cup diced carrots

1 tsp sesame oil

2 large eggs whisked

½ cup peas frozen, defrosted 1 TBSP soy sauce

Salt Pepper

2 TBSP thinly sliced green onions

In a bowl rinse uncooked rice with cool water until it runs clear, then drain off excess water. Add 2 cups of water to washed rice. Bring water to a boil, with a lid and turn down heat and simmer. Simmer rice for 10 – 12 minutes, or until the water is absorbed and rice is tender. Remove rice from heat and allow to sit covered for 5 to 10 minutes. Fluff rice with a fork and allow to cool to room temperature while preparing the other fried rice ingredients. Heat a wok or large skillet over high heat. Add 1 TBSP of vegetable oil, once hot add the rice. Stir-fry the rice to evenly coat in oil, then spread and lightly press around the pan. Allow to cook for 30 seconds, then stir. Repeat the spreading and stirring every 30 seconds for about 5 minutes. Rice will turn a light brown. Make a large well in the center of the pan and add in 2 tsp of vegetable oil. Add onions, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine. Make a well in the center and add 1 tsp vegetable oil and 1 tsp sesame oil. Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small, scrambled egg pieces, stir to combine. Add peas and stir to combine. And cook until warmed through, about 2 minutes. Taste rice and season with salt and pepper as desired. Can garnish rice with green onions. Serve immediately.

LIL SMOKIES WRAPPED IN BACON

1 pkg. Hillshire Farm Beef Lit'l Smokies 1 – 16oz pkg Bacon

½ cup brown sugar

½ tsp salt

1/8 ground pepper

Cut bacon stripes into 1/3 pieces. Wrap 1 piece of bacon around smokies. Place in a lightly greases 9x13 pan or onto a cookies sheet. (if using a cookies sheet. I put down nonstick tin foil for easier clean up) give a little space between smokies for even cooking. In a bowl mix sugar, salt, and pepper. Sprinkle each bacon wrapped smokie with the sugar mixture. Bake at 350 for 40 – 45 minutes or until bacon is crispy and brown sugar is melted. Serve immediately or can keep warm in a crock pot.

PEANUT BUTTER BARS

½ cup Butter

½ cup Sugar

½ cup Brown sugar 1 Egg

1/3 cup Peanut butter

¼ tsp Salt

¼ tsp Baking soda 1 tsp Vanilla

1 cup Flour

1 cup Oatmeal

1 cup Chocolate chips

FROSTING

1 cup Powdered sugar

½ cup Peanut butter

1 cube Butter softened 2-4 TBSP Milk

Cream butter, sugar, and brown sugar. Add egg, peanut butter, soda, salt, and Vanilla. Mix in flour and oatmeal. Press into the bottom of a 9x13 pan. Bake at 350 for 15 minutes. Pour 1 cup chocolate chips on the top after taken out of the oven. Let melt then spread melted chips on top. Mix frosting ingredients and spread over cooled bar.

DEVILED EGGS

12 hard-boiled eggs

¼ - ½ cup Mayonnaise 1 - 2 tsp mustard

1 tsp Apple cider vinegar Paprika

Cut eggs in half. Remove yolk and put in a bowl. Pat dry egg whites and put on a serving plate. With a fork mash egg yolks until no lumps are left. Add mayonnaise, mustard, and vinegar then mix. Make sure to not make egg yolk mixture runny.

Taste filling to see in it needs or ingredients Fill egg whites with yolk mixture and sprinkle with paprika. Keep refrigerated until serving.

PESTO BASIL WITH LEMON (Donna’s Pesto)

2 cups fresh basil leaves (packed into measuring cup) 3-4 cloves garlic, peeled and sliced

½ cup Extra virgin olive oil

½ cup Walnuts

¾ cup coarsely grated Parmesan cheese

¼ cup fresh squeezed lemon juice Salt and Pepper to taste

Wash Basil leaves and dry well with paper towel. Put Basil leaves and garlic in food processor that has been fitted with a steel blade. Process until Basil and garlic are finely chopped adding oil through the feed tube as you process until all the basil is chopped. You may need to take the lid off and scrape sides. Add walnuts, Parmesan cheese and lemon juice to the chopped basil and process 1-2 minutes more (until the pesto is mostly pureed and mixed well, if you like it more chunky process less) Season with salt and pepper and pulse a couple more times.

Store Pesto in a glass jar and it will keep for more than a week. Pesto can be frozen. Some experts recommend you leave the cheese out if you are planning to freeze the pesto and then adding the cheese when you thaw the pesto.

(Donna says she has done it both ways and does not notice much of a difference) SALISBURY STEAK

1 to 1 ½ lbs. Hamburger (do not use extra lean, works best with a little more fat) 1-2 TBSP Oil

½ cup Breadcrumbs dried

1 can Campbell’s French onion soup divided 1/3 cup 1-2 can Campbell’s Beef gravy

1 egg

¼ tsp Salt

1/8 tsp Pepper

Mix Hamburger with Breadcrumbs, 1/3 cup French onion soup, egg, salt, and pepper. Mix ingredients well and mold into patties. In a skillet add 1 TBSP oil. Cook patties on medium heat. In a bowl mix can gravy (1 or 2 cans depending on how much gravy you want) and remaining French onion soup and set aside. When patties are well browned on one side carefully turn over and cook on the other side. Patties will crumble easily. In a 9x13 pan put enough gravy on the bottom to keep patties from sticking. Place patties in pan then pour remaining gravy mixture over meat. Bake at 350 for 30 minutes uncovered and until meat is cook through. If serving with mash potato’s you may want to make more gravy to use on the potatoes.

HOT AND SPICY CHEX MIX

5 cups Corn Chex cereal 4 cups Rice Chex cereal 1-2 cup mixed nuts

1 cup pretzels

1 cup bite-size cheese crackers 1/4 cup butter or margarine

1 tablespoon Worcestershire sauce 1 1/4 teaspoons seasoned salt

2 to 3 teaspoons red pepper sauce

¼ - ½ Cayenne Pepper

1 cup bagel chips broken into pieces 2tsp Red pepper flakes

14 oz Gardettos Special Request Roasted Garlic Rye Chips

In large microwavable bowl, mix cereals, nuts, pretzels and crackers; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt and red pepper sauce. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

FIRE CRACKERS

2 – 11oz boxes of mini saltine crackers 1 cup oil

1 pkg. ranch dressing mix 1 Tbsp- red pepper flakes 1 ½ tsp cayenne pepper

½ tsp garlic powder

Mix oil, ranch, garlic and red pepper flakes on a large Ziplock bag. Mix well then add crackers and close bag. Shake gently to coat all crackers. On a large cookie sheet. Line with paper towel and pour crackers onto paper towel to dry. Store in a baggy.

BROCCOLI PASTA SALAD

1 (16 ounce) package Ditalini pasta 1 cup broccoli florets (chopped) 1/2 red onion (minced)

1 red bell pepper (minced) 1 cucumber (diced)

1 (3.8 ounce) can sliced olives (drained) 1 cup block Colby Jack cheese (cubed)

Dressing:

1 cup Mayonnaise

2 teaspoons white wine vinegar 1 teaspoon sugar

1/2 teaspoon pepper 1/2 teaspoon salt

Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold. Place cooked and cooled pasta in a large mixing or serving bowl. Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese. Whisk together all dressing ingredients and pour over pasta and other ingredients. Gently fold in dressing until all ingredients are evenly coated. Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving.

CHICKEN AND NOODLES

1-pkg frozen egg noodles, 24 ounce 2 cans cream of chicken soup.

1 stick butter - cut into pieces.

1 can(s) chicken broth, 32 oz or 4 cups water with 6 chicken Bouillon cubes Mixed vegetables, optional

1 TBSP Better Than Bullion Chicken flavor 2-4 Large boneless, skinless chicken

salt & pepper to taste.

Place Chicken breast in crockpot and salt and pepper to top of chicken. (I use frozen chicken breasts). Spread Cream of chicken soup over chicken breasts. Slice butter and place on top of soup. Mix Better than Bullion into broth and pour over chicken. Cook on low 6-8 hours. Remove chicken and tear apart. Chicken will shred easily. Return shredded chicken to crock pot and add Noodles. Turn to high and cook another 30 to 45 minutes or until noodles are done. If it is too thick for

you add additional Broth. (using frozen chicken breast, I usually do not have a problem with it being too thick)

RITZ CRACKER CHICKEN AND RICE

5 cups chicken breasts, cooked and cubed (or shredded)

1 cup sour cream

2 (10.75 ounce cans) condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers) 1/2 cup butter melted

2 cups cooked rice 1 tsp Celery Salt

¼ tsp Pepper

½ tsp Garlic Powder (optional)

Preheat oven to 350 degrees. Cook rice according to directions adding celery salt to water. Place cubed chicken in a mixing bowl. Add soup, sour cream, and cooked rice, mix. Place chicken and rice mixture in a 9x13 Pan. In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken and rice. Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned.

CHICKEN RUB

1 pkg. GOOD SEASONS Garlic & Herb Dressing Mix

3/4 tsp. each paprika, dried thyme leaves and dried sage leaves 1/2 cup BULL'S-EYE Original Barbecue Sauce (optional)

1 whole chicken

Mix all dry ingredients. Remove all packaging from Chicken. Place chicken in a 9x13 pan lined with Tin foil. Take end of wooden spoon and loosen skin from chicken. Put a little of the dry mixture between chicken and Skin. Use the remaining dry mixture and sprinkle over chicken. Cover with tinfoil and bake at 350 degrees until chicken reaches 165 degrees. Can top each serving with BBQ sauce.

TWICE BAKED POTATOE CASSEROLE

8 medium potatoes

6 Tablespoons of butter 1 Tablespoon salt

1/2 teaspoon ground pepper 1 cup sour cream

1 Tablespoon diced chives or ½ cup of green onions diced

8 slices of bacon cooked and divided (I use precooked bacon and microwave) 2 cups shredded sharp cheddar cheese divided

Peel and cube Potatoes. Cover with water and add salt. Boil potatoes until tender. Once potatoes are done, drain then add to bowl. Add butter and mix with electric hand mixer. Add sour cream and pepper and mix until creamy. Stir in 1 cup grated cheese and green onions or chives and mix in. Next preheat oven to 350 degrees. Place potato mixture in to a 9x13 baking dish, and top with remaining cheese and bacon. Bake covered for 25 minutes. I do not add bacon to my potato mixture but you can add half of if you desire then once baked top with remaining crispy bacon and green onions.

CARAMEL APPLE BARS

½ cup cold butter

1 pouch (1 lb 1.5 oz) Betty Crocker Oatmeal cookie mix 1 egg

1 cup finely chopped peeled apple

¾ cup caramel topping

¼ cup flour

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

Cilantro lime Marinade for chicken tacos

½ canola oil

¼ cup water

¼ cup fresh lime juice Zest from 1 lime

¼ cup cilantro

¼ cup diced onion 6 cloves Garlic

1 TBSP salt

1 TBSP Cumin

1 tsp Black Pepper

1 tsp ground oregano

Mix all ingredients together and Marinate chicken for 2 hours before grilling Creamy Lime taco sauce

¼ cup sour cream Zest from half a lime

1 tsp Mexican style hot sauce Pinch of salt and pepper

Mix all ingredients together Chicken Fajita Marinate

½ cup vegetable oil

½ cups Apple cider vinegar 6oz Chicken broth

¼ cup lime juice

¼ cup fajita seasoning

½ cup fresh chopped cilantro 1 TBSP Sugar

Fajita seasoning

¼ cup plus 1 TBSP Killer hog AP rub or (any all-purpose seasoning)

¼ cup Chili powder 2 TBSP Cumin

1 TBSP Onion Powder Fajita Cream

8oz Sour cream

2 TBSP Mexican style hot sauce 4 TBSP Fajita seasoning

1 TBSP fresh lime juice

These CHEESE ENCHILADAS are neither genuine Mexican nor totally Texan, they are TexMex style, these corn tortillas are stuffed with cheese and smothered in a delicious homemade sauce made with the best seasonings, then topped with a fresh Pico de Gallo and sides with refried beans and Mexican rice, it is a very easy and quick meal to prepare.

INGREDIENTS

2 Tbls melted butter 1 Tbsp vegetable oil

3 Tbsp All purpose flour

1 & 1/2 Tbsp chili powder (I like Gebhardt)

2 tsp Paprika

1. tsp onion powder

2. tsp garlic powder 1 tsp cumin

   1/2 tsp oregano

3. C. chicken broth 2 tsp tomato paste

1. & 1/2 tsp chicken bouillon

   1/2 tsp sugar American cheese (grated as needed)

   I used about 3/4 lb. but you use as needed for you. FOR TORTILLAS

   1/2 C. vegetable oil 8 tortillas

   SIDES mexican rice refried beans Pico de gallo

   
   

   PICO DE GALLO

   1/4 C. chopped onions 1/4 C. diced tomatoes 1/4 C. chopped cilantro

   1 seeded and chopped jalapeno juice of 1/2 lime

   salt to taste

   
   

   MEXICAN RICE

   
   

   MOLCAJETE INGREDIENTS 2 GARLIC CLOVES

   1/2 tsp salt

   1/4 tsp peppercorns 1/4 tsp whole cumin 1/2 water

   BLENDER INGREDIENTS

   2 ROMA tomatoes (core removed) 1/4 small onion spices from molcajete

   RICE

   2 TBSP vegetable oil

   1 C. Rice (I like jasmine) (rinsed and drip dry) 1 Tbsp chicken bouillon

   1/4 C. chopped carrots (optional)

   2 C. water 1 serrano pepper (optional)

   mixture from blender Bring to a boil, then lower to simmer for 15-18 minutes (mine is 18 minutes) DO NOT REMOVE LID then set aside for 15 minutes and it'll be ready to serve

   
   

   REFRIED BEANS

   
   

   INGREDIENTS

   3 C. dried pinto beans 1/4 C. chopped onions 1/2 small onion

   2 thick cuts bacon strips (chopped)

   3 medium garlic cloves

   3/4 tsp tomato bouillon w/chicken flavor salt to your liking 3 Tbsp bacon grease

   
   

   •Clean your beans of rocks, debris and bad and broken beans • rinse very well •

   put your clean beans in a pot of choice and cover with water and bring to a light

boil, then remove from heat and set aside for 30 to 45 minutes • discard water

boil (add desired amount salt after 30 minutes of cooking) • cook until tender (beans should be soft and creamy when squashed between 2 fingers) • remove from heat when fully cooked.

REFRIED BEANS Melt

3 Tbsp bacon grease in desired skillet. add chopped onions (optional) until translucent, then with a slotted spoon add your beans, while on a low sizzle, mix

3/4 tsp tomato bouillon with chicken flavor in

1/2 cup of bean soup and add to sizzling beans, mash well with mashed and stir, your beans are ready.

Homemade Taco Seasoning

1. /2 cup Chili powder

   ¼ cup Kosher Salt

1. TBSP Garlic Powder

1. TBSP Onion Powder

2. TBSP Cumin

   
   

   Teriyaki Chicken

   1/3 cup low sodium soy sauce

   ¼ cup water salt

3. TBSP brown sugar

¼ cup pineapple juice 3 cloves garlic

1. tsp minced ginger

   ¼ tsp sesame oil 1-2 TBSP Olive oil

2. boneless skinless chicken breast chopped into chunks 2 tsp water

2 tsp Corn starch salt

Cut chicken into chunks season with a little salt. In a frying pan heat oil and place in the chicken and cook until done. While chicken is cooking mix everything except 2 tsp water and corn starch mix them separately. Once chicken is completely cooked drain excess liquid. Pour soy sauce mixture over chicken and bring to a boil. Reduce heat and simmer for about 3-5 minutes stirring occasionally. Add corn starch mixture and cook until thickened. Serve over rice.

CHICK-FIL-A Spicy Chicken Sandwich

Brine

½ tsp Garlic powder

½ tsp Paprika

½ tsp White pepper 2 TBSP Salt

¼ - ½ cup Jalapeno Juice

Soak thin Chicken breast in Brine for 30 minutes

Chicken coating

1 cup Flour

1 ½ TBSP powdered sugar 1 tsp salt

1 ½ tsp paprika

1 tsp white pepper

½ tsp celery salt

1 tsp garlic powder 1 tsp MSG

1-2 tsp Cayenne pepper

½ cup milk 1 egg

Mix all dry ingredients in a bowl and mix well. Dump them into a 9x13 pan. Mix egg and Milk together. Dip chicken breasts in milk mixture and then lay in the flour mixture. Press flour into chicken to coat. Repeat with Milk mixture and then Flour. Given chicken breast 2 coatings. Deep fry in peanut oil. Oil temperature should be at 350. Small chicken breast fry for 4 minutes, Large 5 minutes. Cook until chicken reaches 165

Baked Chicken Kabobs

8 Chicken Thighs/breasts

Bacon as needed

¼ to 1/2 Tbsp paprika

1 Tbsp garlic powder

2 tsp onion powder 1 tsp oregano

1 1/2 tsp brown sugar 1/2 tsp pepper

1 tsp cumin olive oil

red bell peppers Bacon

Onion

Salt (to your liking)

GLAZE

1/2 CUP BBQ sauce 1/4 to 1/3 honey

1 tsp yellow mustard

3 tsp adobo sauce optional (Adjust to your liking)

Bell Pepper Nachos

6 large bell peppers

1 pound ground beef or ground turkey

2 tablespoons taco seasoning

¾ cup canned black beans rinsed and drained

¾ cup sweet yellow corn thawed 1 jalapeño sliced, optional

½ to 1 cup reduced-fat shredded Mexican cheese blend

Instructions

Preheat the oven to 375°F. Coat a large baking sheet (or 2 standard sheets) with nonstick oil or line with parchment paper.

Serve warm with your favorite toppings

Notes

Storage: Store any leftovers of the meat mixture in an airtight container in the fridge for up to 3 days. If you have any assembled bell pepper nachos, you can store them in the fridge as well for up to 3 days, but the peppers may soften.

Slow Cooker Chicken Enchilada Casserole

1.5 lbs. boneless skinless raw chicken breasts (don't use any more than 1.5 pounds, the casserole will seem dry if you do).

28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

Add these items at the end:

10 corn tortillas I use a 10-12 oz. package of soft corn tortillas. 2 cups grated cheddar cheese divided

3.8 oz. can black olives divided

Instructions

Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir.

1. Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

2. Flatten the mixture.

3. Add the rest of the cheese and the olives on top.

4. Cook on low for about 40 - 60 minutes longer.

5. Top with sour cream (optional)

Mongolian Beef

Marvette's French Onion Chicken and Green Beans

2 Lbs. Chicken (Boneless Skinless Breasts/Thighs, Bone in Skin on Breasts/Thighs)

1 Medium Onion chopped

2 regular (14 oz) or 1 (28 oz) canned Green Beans (any style Italian, French Style, or regular)

1 package french onion soup mix (or a can of french onion soup omit cup of water)

1 cup water

2 Tbls Oil

1 package of French-Fried Onions Salt and Pepper

1. Pre- heat oven to 400 degrees. Heat a 4qt. 12 inch oven safe skillet with the oil to brown the salted and peppered chicken. Once browned on the first side and the second is down add the chopped onions. Once the second side is browned pour the soup in (either the can or the package mix dissolved in the water). Add the can of Green Beans (make sure they are drained).

2. Bake in the oven for 20 min until chicken is done (165 degrees). Add the French Fried Onions to the top and bake an additional 10-12 min on the top oven rack

until brown. I like to serve the chicken with the sauce and the green beans on the side this is great with potatoes or rice.

Meat Lovers Lasagna

2 tsp dried Basil

2 tsp dried Oregano

1/2 tsp crushed Red Pepper Flakes

6 cups Marinara Sauce or your favorite Pasta Sauce Fresh Parsley, for garnish

1 box Lasagna Noodles

16 oz Ricotta Cheese or cottage cheese 1 Egg

1/2 lb Provolone Cheese or any good melting cheese 1/2 lb Mozzarella Cheese

1 cup grated Parmesan Cheese Salt and Pepper, to taste

Macaroni and cheese

4 cups dried macaroni 1 whole egg

1/2 stick (4 tablespoons) butter 1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking Salt Seasoned salt

1/2 teaspoon ground black pepper

Optional spices: cayenne pepper, paprika, thyme

smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

CHIPOTLE RICE BOWLS

Cilantro rice Black beans

Grilled chicken or steak Corn salsa

Fresh tomato salsa Cheese

Sour cream Tomatillo salsa Pico de gallo

Chipotle Steak or CHICKEN 2 TBSP Olive Oil

2 Clove Garlic Pressed 2 tsp Cumin

2 tsp Chili Powder

2 tsp Dried Oregano Leaves 1 tsp Salt

Boneless Skinless Chicken Breast or Sirloin steak

Combine oil, garlic, cumin, chili powder, oregano, and Mix ingredients to cover chicken breast or steak. Cook Chicken breast or Steak in crockpot on low. Can use chicken or Steak to build a burrito, chipotle bowls or taco salad.

Chipotle Black Beans

2 tablespoons oil

1 yellow onion chopped 3 minced garlic cloves

29 ounces canned black beans drained and rinsed 2 cups chicken broth

1 bay leaf

1 teaspoon salt

1 teaspoon chipotle chili powder 1 teaspoon cumin

1/2 teaspoon black pepper 1/2 teaspoon dried oregano 2 tablespoons lemon juice

2 tablespoons lime juice 1 diced Jalapeno

¼ Cup Cilantro

Add the oil to a large pot oven on medium heat along with the onions and cook for 4-5 minutes stirring occasionally until translucent. Add in the garlic and Jalepeno and cooking an additional 30 seconds. Add in the beans, water, bay leaf, salt, chili powder, cumin, black pepper, cilantro and oregano and bring to a boil then reduce to a simmer and cook for 30 minutes or longer until thickened.

Remove the bay leaf, add in the lemon and lime juice and serve.

Chipolte Corn Salsa

2 cups frozen white corn thawed 1/4 cup cilantro finely chopped 1/4 cup red onion finely chopped 2 tbsp fresh jalapeño finely diced 1 tbsp lime juice

1 tbsp lemon juice 1/2 tsp salt

Combine the cilantro, onion, jalapeno, lemon and lime juice and mix well.

In a large bowl add the corn and salt, then add the onion mixture. Mix all ingredients together.

Chill for 30 minutes.

Raspberry Salad

1 – 32oz Vanilla yogurt

1 – 5 oz instant Vanilla pudding 1 – 16oz Cool whip

Frozen Raspberries

Mix yogurt, pudding and cool whip together. Let set then fold in Frozen raspberries.

Pork Carnitas Recipe

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes 1 1/2 tsp salt

3/4 tsp pepper

1 tsp ground cumin

1 onion, peeled and halved

2 bay leaves

1 tsp dried oregano

2 Tb fresh lime juice 1 to 1 1/2 C water

1 medium orange, juiced and keep the spent halves

Prep: Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.

Braise: Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours. You can also complete this step in a

crock pot set on high for 6-7 hours. You will have more liquid to reduce in the next step however.

Reduce: Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.

Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and is syrupy, about 20 – 30 minutes. You should have about 1 C of liquid remaining when it is finished.

Shred: While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.

Broil: Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

Crock pot directions

Reduce the water to 1 ½ cups. Because a slow cooker uses a lower temperature compared to braising in the oven, little to no water evaporates during the cooking process. This leaves way too much liquid for step 4 of the recipe.

Use the low setting on the slow cooker for 6- 8 hours or the high setting for 4-6 hours. The end result should be super tender and easily fall apart. Don’t rush this step. Give it more time if needed.

Follow all other instructions as written. Just don’t give up on that reduction of the cooking liquid. It will take time due to extra moisture from cooking at a lower temperature.

Berry Muffins Gooseberry Patch Farmhouse Cookbook

1-3/4 c. all purpose flour 1/2 c. of sugar

2 tsp. baking powder

1/4 tsp. salt 1 egg beaten

3/4 cup of milk

1/2 tsp. Vanilla extract 1/4 c. Apple Sauce

3/4 c. Blueberrys or whatever berries you want

In a large bowl, Combine flour, sugar, salt, & baking powder. Toss together. Add egg, milk, vanilla, and apple sauce and stir to combine. Gently fold in berries and spoon batter into greased muffin pan, filling cups 2/3 of the way full. Bake at 400 degrees for 16-20 min.

Halloween Harvest Hash Chex Mix

For the Sauce:

3/4 cup Butter melted

3/4 cup Brown sugar packed 2 Tablespoons Vanilla Extract

For the Mix:

1 box Rice Chex [365g 12 oz] 1 bag Bugles [213g 7 oz bag] 4 cups Pretzels

1 heaping cup Candy Corn

1 heaping cup Candy Corn Pumpkins 1 bag Reese's Pieces [230g 8oz]

Instructions

Preheat the oven to 275°F.

Melt the butter in the microwave in medium bowl or measuring cup.

Add the brown sugar and vanilla extract and whisk well until combined and dissolved.

In a VERY large bowl, add the Chex cereal, pretzels and Bugles.

Pour the sauce over the cereal mixture and toss gently until evenly coated. Line two large baking sheets with parchment paper.

Divide mixture on the two baking sheets and spread in even layers. Bake for 45 minutes, stirring every 15 minutes.

Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine. Store in airtight container.

Stuffed pepper casserole

2 pounds ground beef

2 green bell peppers, diced 1 medium onion, diced

4 cloves garlic, minced 2 teaspoons salt

1/2 teaspoon freshly ground black pepper 1- 1/2 teaspoons Italian seasoning

3 tablespoons tomato paste

14.5 ounce can diced tomatoes 3 cups beef broth

1. 1/2 cups long grain rice

   2 cups shredded sharp cheddar cheese

   Preheat oven to 350F degrees and spray a 9"x 13" casserole dish with nonstick cooking spray.

   In a large skillet (with high sides) over medium-high heat, add ground beef, diced green peppers and onion. Cook and crumble the ground beef until no longer pink and the peppers and onions are soft. Turn off heat.

   Drain excess grease from meat and put back into the skillet. Add in minced garlic, salt, pepper, Italian seasoning, tomato paste and diced tomatoes, beef broth and uncooked rice.

   Stir this mixture really well and place into prepared baking dish.

   Cover the baking dish with aluminum foil and put into preheated oven. Bake for about an hour. Stir the mixture halfway through to ensure all the rice gets evenly cooked. Casserole is done once the rice is completely cooked and soft.

   Remove the casserole and top with shredded cheese. Place back into the oven for about 5-7 minutes for the cheese to get completely melted.

   
   

   MONKEY BREAD

   ½ cup granulated sugar

   1 tsp cinnamon

   2 cans (16.3 oz) refrigerated Pillsbury Grands Flaky Layers Original Biscuits (8 Count)

   ½ cup chopped walnuts, optional

   1 ½ cup firmly packed brown sugar 1 ¼ cup butter or margarine, melted

   
   

   Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

   Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Sprinkle any remaining sugar over biscuits. In saucepan, melt butter and add brown sugar. Bring to a boil and remove. Pour a little into the bottom of the pan. Added sugar biscuit pieces. Pour remaining butter mixture over biscuit pieces.

   Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

   
   

   Peanut butter Ice cream topping 1 cup Water

   1 cup sugar

   16 oz Peanut Butter

   
   

   Bring to a boil and dissolve sugar. Set aside and cool to a warm temperature.

   Add Peanut Butter. Mix well it may look like it is separating but once cooled it will come together.

   Meat Balls

   1 lb hamburger

   1 lb sausage

   ½ small onion finely chopped

   ½ tsp Italian seasoning 2 clove garlic minced.

   1 cup grated Parmesan Cheese 2- lg eggs

   2 cups Italian breadcrumbs 1 tsp parsley

   1 tsp salt

   ½ tsp pepper

   
   

   Mix all ingredients and form balls. Brown meatballs in olive oil for 5-7 minutes add sauce to pan and simmer 1 hour.

   Triple Chocolate–Peppermint Cookies

   
   

   Peppermint Bark

   • 5 peppermint candy canes (about 2 1/2 ounces)

   • 15 red and white peppermint chocolate kisses (such as Hershey’s Kisses)

     (about 2 1/2 ounces)

   • 3 (4-ounce) white chocolate baking bars, chopped

   • Pink food coloring gel Cookies

   • 5 cups unbleached all-purpose flour (about 21 1/4 ounces)

   • 1/2 cup unsweetened cocoa

   • 1/2 cup Dutch-process cocoa blend (such as Hershey’s Special Dark)

   • 1/2 cup crushed chocolate wafer cookies (2 ounces)

   • 2 teaspoons baking powder

   • ¼ tsp baking soda

   • 1 1/2 teaspoons kosher salt

   • 2 cups unsalted butter (16 ounces), chilled and cut into 1/2-inch pieces

   • 3 cups granulated sugar

   • 4 ounces semisweet chocolate chips, melted and cooled

   • 4 large eggs

   • 1 (12-ounce) package semisweet chocolate chips

   Directions

   Make the peppermint bark

   
   

   1. Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring base of bowl does not touch water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.

   2. Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper–lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set, about 2 hours. Break or cut bark into 1/2-inch pieces. Store in an airtight container in freezer until ready to use, up to 1 week.

   Make the cookies

   
   

   1. Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.

   2. Add butter and sugar to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, one at a time, beating until well combined after each addition. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.

   3. Preheat oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place six dough balls 2 inches apart on a parchment paper–lined baking sheet (keeping remaining dough balls chilled). Bake in preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on

   baking sheet 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely, about 30 minutes. Repeat with remaining cookie dough balls and peppermint bark.

   
   

   Cheese Ball

   8oz cream cheese

   8oz tub vegetable cream cheese

2. TBSP hidden valley ranch spicy ranch dip

3. green onion sliced

1. red pepper finely diced

2. cups shredded sharp cheddar cheese

   
   

   Combine both cream cheeses using an electric mixer. Add spicy Ranch, green onions, red pepper and 1 cup shredded cheese. Form into a ball using plastic wrap. Roll in the remaining shredded cheese. Place in the fridge wrapped in plastic wrap until ready to serve.

   
   

   Luscious Slush Punch Ingredients

   • 6 cups water

   • 2 ½ cups white sugar

   • 2 (3 ounce) packages strawberry flavored Jell-O mix

   • 1 (46 fluid ounce) can pineapple juice

   • ⅔ cup lemon juice

   • 1 quart orange juice

   • 2 (2 liter) bottles lemon-lime flavored carbonated beverage

Directions

1. Bring water, sugar, and strawberry-flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice.

2. Divide mixture into two separate containers and freeze.

3. Combine contents of 1 container frozen juice mixture with 1 bottle lemon- lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

CREAMY PEANUT BUTTER FUDGE

4 Sticks of margarine 1Pkg. peanut butter

18oz jar of creamy peanut butter 2 lbs powdered sugar

Put Margarine, PB chips and jar of PB into a microwave safe bowl. Microwave 3 minutes take out and stir until smooth. Add powdered sugar slowly and mix. Put into a pan and cool.

Coleslaw

• 8 cups finely chopped cabbage

• 1/4 cup finely chopped carrot

• 2 1/2 tablespoons very finely minced yellow onion

  For the Dressing

• 1/2 cup mayonnaise

• 1/3 cup granulated sugar

• 1/4 cup whole milk

• 1/4 cup buttermilk

• 2 1/2 tablespoons lemon juice

• 1 1/2 tablespoons apple cider vinegar

• 1/2 teaspoon salt

• 1/8 teaspoon ground pepper

Chop the vegetables fine: cabbage, carrots, and onions are all chopped. I mince my onion really fine and add it to the dressing before pouring over the Coleslaw. In a large bowl, combine all the ingredients for the dressing. Whisk until smooth. Add to the coleslaw mixture. Mix well until everything is thoroughly coated.

Cover and refrigerate overnight. Stir it occasionally. This will give you the best results. Stir again before serving and enjoy!

ORANGE CRANBERRY BREAD

1 cup butter softened

1 3/4 cups sugar

2 Tablespoons orange zest

3 eggs

1/2 teaspoon vanilla 3/4 cup buttermilk

2 1/2 cups fresh cranberries 2 1/2 cups flour

2 teaspoons baking powder 1 teaspoon salt

Orange Glaze

1 1/2 cups powdered sugar 1 Tablespoon orange juice 1 Tablespoon orange zest 1 Tablespoon milk

1/4 teaspoon vanilla

Preheat oven to 350 degrees F. Chop Cranberries into large pieces. Place in a bowl and sprinkle with 2-3 TBSP sugar. Stir and set aside for 15 minutes in a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes. Add eggs one at a time and beat an additional minute per egg. Add vanilla and mix in. In a separate large bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries. Grease and flour either (2) 9x5 inch bread pans or (3) 8x4 inch bread pans and fill about halfway to about two thirds of the way. Bake at 350 degrees F for 55 to 60 min. Let loaves cool and pour glaze over them.

CHEWY SUGAR COOKIES

1 cup butter, softened

1 1/4 cups granulated sugar

1 egg

2 tsp vanilla extract

1/2 tsp almond extract (optional) 2 1/2 cups all purpose flour

1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt

Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray).

In a large bowl with a standing mixer or hand mixer, cream the butter and sugar together until light and fluffy, about 1 minute.

Add in the egg, vanilla extract, and almond extract; beat until combined.

Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again.

Roll dough into 1" balls and roll in sugar.

Place on baking sheet, about 2" apart. Push down to flatten. Bake for 10-11 minutes, or until cookies have set.

Allow them to cool.

Christmas Morning Punch

• 2 cups orange juice

• 2 cups cranberry juice

• 1 cup pineapple juice

• 1 cup ginger ale or Sprite

Mix everything together in a large pitcher and serve over ice.

Bacon wrapped chicken

2 chicken breasts boneless skinless 1/2 cup brown sugar

1/2teaspoon Kosher Salt

1/8 teaspoon ground black pepper 8 strips bacon

Preheat oven to 375 degrees.

Cut each chicken breast into 4 long, thin chicken strips. In a bowl add the brown sugar, salt and pepper.

Add the chicken tenders and toss in the brown sugar.

Wrap the chicken in a strip of bacon and put into your baking dish. Sprinkle over the remaining brown sugar.

Cook for 20-25 minutes or until bacon is cooked through and crisp.

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