Tuesday, December 2, 2008

CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital

CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.

CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)

HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.

Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.

Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.

Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.

Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.

Yield: about 7 cups

CHEESY VOLCANO MEATBALLS
Prep: 10 min Total: 24 min
1 lb lean ground beef
6 Ritz crackers, finely chopped
1/4 cup Kraft Grated Parmesan cheese
3/4 cup spaghetti sauce, divided
12 Kraft cheddar cheese cubes
4 hot dog buns, split
PREHEAT oven to 400 F. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in bowl. Shape into 12 meatballs, using about 2 Tbsp meat mixture for each.
BAKE 14 minutes or until meatballs are cooked through (160F) Meanwhile, microwave remaining 1/2 cup spaghetti sauce in microwaveable bowl on HIGH 30 sec or until heated through
SPOON sauce evenly into buns. Fill each with 3 meatballs
Make 4 servings, 1 sandwich each
*Save 50 calories and 6g of fat per servings by preparing with extra lean ground beef, Ritz reduced fat crackers and Kraft 2% milk reduced fat crackers and Monterey Jack cheese cubes.
*Variation: Omit buns. Serve meatballs and sauce over your favorite hot cooked noodles
* I didn't know how good these were going to be until I took my first bite. WOW!
MY kids loved making them too
BY: Kirsten (Food and family magazine/kraftfoods.com)

CHICKEN CROISSANT SANDWICHES

32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital

CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.

CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)

HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.

Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.

Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.

Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.

Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.

Yield: about 7 cups

SMOKY BBQ BACON-WRAPPED DOGS
1/2 cup bbq sauce
1 Tbsp honey
1 1/2 Tbsp cider vinegar, divided
1/2 cup mayo
1 Tbsp lemon juice
2 Tbsp packed brown sugar
1 Tbsp smoked paprika
1 tsp ground cumin
1/2 tsp ancho chile powder
8 beef hot dogs
8 slices bacon
8 hot dog buns, split
HEAT grill. Combine bbq sauce, hone and 1 Tbsp of the vinegar in small bowl. Combine mayo, lemon juice and remaining 1/2 Tbsp vinegar in another small bowl.
COMBINE brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
GRILL hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning ever 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.
* Now this is another WOW dish.
Serves 8 sandwiches
*Per sandwich: 450 calories, 28.5 g total fat (8g sat fat), 12 g protein, 36.5 g carbs, 35 mg cholesterol, 1100 mg sodium, 1.5 g fiber.
BY: Kirsten (Cooking Pleasures april/may 2008)

MEXICAN

Beef Taco Skillet
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz)
Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book


Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.

CORN SOUFFLE

Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.

GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes

1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book

MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
RASPBERRY JAM
12 oz raspberries
5 cups apricots or peaches
7 cups sugar
2 cups crushed pineapple
1 pkg raspberry jello
Cook for 25 minutes. Stir frequently until thick. Pour into bottles.
BY: Grandma Taylor

PEACH JAM
1 orange ground Combine and boil 10 minutes
4 cups mashed peaches Remove from stove and add small pkg orange
1/3 cup lemon juice gelatin. Stir thoroughly & pour into
4 cups sugar bottles . 3 ½ pints
1 small bottle marachino cherries,
chopped and add juices

STRAWBERRY FREEZER JAM
2 cups crushed strawberries 3/4 cups water
(About 1 qt ripe fruit) 1 box sure jell-O fruit
4 cups sugar
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.
By Grandma Jean Black
GRANDMA BLACKS HOMEMADE ICE CREAM
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries

3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor

CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts
VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubesTo make alcoholic add the optional: vodka
2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
CARAMEL CORN POPS
1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag


CRANBERRY-GLAZED CINNAMON CHEESECAKE
Prep Time: 15 min Total Time: 6 hr 5 min Makes: 16 servings
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1/2 cup packed brown sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries
HEAT oven to 325ºF.
MIX
graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT
cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE
50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE,
mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.

Note
If using dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
By: Kirsten (Kraftfoods.com)

REINDEER DROPPINGS

4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.

Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.

With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,

Have a Merry Christmas and enjoy your snack!

Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.

DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
PEPPERMINT DESSERT
1/2 lb. crushed oreo
1/4 c. melted butter
mix together
spread on bottom of 9X13 pan
soften 1/4 gal. peppermint ice cream
spread over oreo crust
freeze
in saucepan
pour small can evaporated milk
1/2 c. sugar
1 sq. semi sweet choc
1/4 c butter
cook until thick
cool
spread over ice cream
spread 14 oz cool whip on top
freeze until ready to serve
SHORTBREAD COOKIES
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.

THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
CORNBREAD STUFFING (SOUTHERN)
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black

THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.

Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle
CHICKEN TORTILLA CASSEROLE
3 cups finely packed chicken ( or can appox. 3 whole breasts)
1 dozen corn tortilla
1 cup milk
4 tablespoons salsa (Ortega green chili salsa)
1 cup cream of mushroom soup
1 cup cream of chicken soup
1 onion grated
1 cup grated Parmesan cheese
2 cups grated cheddar cheese
Wrap chicken in foil an bake 1 hour at 400̊ (or cook in pressure cooker) Cool, remove skin an bones out into small pieces. Cut tortilla into 1" strips. Mix soup onion, and salsa. Butter 13 x 9 x 2 casserole dish. Place layer of tortillas, layer of chicken soup mixture then Parmesan cheese. Alternate until used 3 layers. Cover with grated cheddar cheese and let stand in refrigerator for 24 hours, covered. When ready to cook, preheat oven 300̊ and bake for 1 hour.
By Grandma Dorothy Taylor

CHILE CHEESE CASSEROLE
3 cans (8 oz) whole chiles
1 lb jack cheese, shredded
1 lb cheddar cheese, shredded
3 eggs
2 tablespoons flour
1 small can evaporated milk
1 small can tomato sauce (I prefer campbells fiesta tomato soup, undiluted)
Blend eggs, flour and milk for 2 minutes; set aside. Take seeds and veins out of chiles (rinse); cut and flatten. Layer chiles and cheese in large baking dish, ending with cheese on top. Pour egg mixture over chiles. Bake, covered at 350̊ for 30 to 40 minutes. Pour soup or sacue over top and bake uncovered for 20 more minutes.
By Grandma Dorothy Taylor

MEAT LOAF
1 lb meat seasonings
2/3 cup oatmeal onion, chopped
1 egg green pepper
milk Worsheshire sauce
bbq sauce garlic
Mix all until the smell is right. Put in oven. Pour more bbq sauce on top the you can add cheese.
Bake at 350̊ for 35 to 45 minutes.
Fun ideas. You can put mashed potatoes in middle.
By: Jackie B

SEVEN LAYER CASSEROLE
1 cup reg rice 3/4 lbs ground meat
1 can corn 1 can tomato sauce
1 small can tomato sauce 1/4 cup water
½ cup water 4 strips of bacon
½ cup diced onion and green pepper
Layer in order given. Bake 1 hour in 350̊ (microwave 25 to 30 minutes)
By Grandma Dorothy Taylor

SWEET POTATO CASSEROLE SOUTHERN
3 cups mashed sweet potato 1 tsp vanilla
1 stick butter ½ cups evaporated milk
dash of nutmeg 1 cup sugar
2 beaten eggs
Stir together. Butter a 9x9 square pan. Pour inside.
Topping, crumble on top:
½ cup flour
1 cup sugar
1/4 stick butter
1 cup pecan, crushed
Bake at 350̊ for 30 minutes
By: Aunt Janis
APPLE SAUCE CHILI
1 lb ground beef 1 tsp oregano & cumin
1 tsp salt 1 16 oz can stewed tomatoes
1 large onion 1 can applesauce
1 clove garlic 1 16 oz can kidney beans
1 Tbsp chili powder
Brown beef, onions and garlic and drain. Add remaining ingredients, EXCEPT kidney beans. Bring to boil, cover and simmer for 1 hour. Add beans, simmer uncovered for 10 minutes. Serves 6-8
By Joanne T

BRAZILIAN BEAN SOUP
2 cups black beans rinse and cover with water over night in fridge
drain water next day, put in big pot, cover in couple of inch of water
2 tsp garlic powder. Add some olive oil, add 1 Tablespoon salt and add if needed
cook and then add more garlic powder
lid off gentle boil for 1 hour and then lid on simmer for 2 hours, (or crockpot 8 to 4 but meat in 2-3 hours ½ before)
last hour saute in pan beef (pork) stew meat, 2 Tbsp. Olive oil in with meat, cut up whole onion minced garlic in with meat. Brown. 5 minutes. Put in the last hour. Add garlic to taste. Salt to taste.
Make brown/white rice
add home made salsa at kohlers. ( by chesse)
add salsa on top.
2 lg Tomatos, 2 cucumbers diced (take out seeds), ½ onion yellow diced, fresh parsley (dried), salt to taste, 1 tsp olive oil(just to coat) , 1/4 cup to ½ cup to taste rice or white wine vinegar
note: make double batch then freeze it )
By Gayle C/ Melinda C

Carrot Chowder
Brown1 lb hamburger, drain. Add:
1/2 cup celery
1/2 cup diced green pepper
1/2 tsp salt
1/2 cup chopped onion
Cook about 10 minutes, stirring while meat flavor is absorbed into the vegetables.
In large saucepan combine above and add:
4 cup (1 qt) tomato juice
2 1/2 cups coarsely grated carrots
1/2 tsp garlic salt/powder
1/8 tsp marjoram
1 1/2 cups water
1 tsp sugar
1/2 tsp pepper
Bring to boil then turn down to simmer. Add 2 cans of cream of celery soup. Simmer for at least 30 minutes or until carrots are tender. can serve topped with shredded cheese...colby/jack, cheddar, mozzarella, or whatever mild cheese you family likes.
By: Joanne T

Broccoli Cheese Soup
3/4 cup chopped onion 1 teaspoon salt
3 tablespoons oil or butter 2 (10 oz) pkg frozen broccoli
6 cups water 1/4 tsp garlic powder
6 chicken bouillon cubes 6 cups light cream milk
8 oz uncooked egg or cork screw noodles 2 lbs Velveeta cheese, grated or chopped
Pepper to taste
Saute onion in oil/butter for 3 minutes. Add water and bouillon cubes and heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk and cheese, stirring constantly. Add pepper to taste.
Serves 10 to 12
By my mom

Chicken Broccoli Cheese Soup
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
Add:
1-2 lbs broccoli, cook and cut up
1 cup (or more) cooked and cubed
1 cup grated cheese
1/4 tsp nutmeg
Bring to desired thickness.
By: Joanne T.

CHICKEN NOODLE SOUP
I just came up with soup. It is really easy and you can make it to your liking

I put as much chicken broth as you need for your family. I used about 14 cups so I could have left overs. I use the chicken bouillon from Sams. It has great flavor.
THEN I put in my already cooked chicken and cut it up. I put in about 1/2 of a sliced cut up cabbage, about 2/3 diced carrots per person, 1 punch of cut up Asparagus, about 6 to 8 sliced green onions, and I just sprinkle some minced onions in.
I just cooked it long enough to cook the vegetables. Don't ya just love how I just say, a little of this and a little of that. I learned it from my wonderful Grandma. I still can't make her peachy cobbler like hers.
My family just love it. This time since I said noodle, I put in the abc pastas and they had a blast with the words and made up words when they got on there spoon
. Let me know how yours turn out.
By: Kirsten Weakley

Chili mango salsa soup

1 lg (or 2 small cans) Chili beans
2 cans black beans
1 can kidney
1 lg jar mango salsa (costco)
chicken broth
topping
sour cream
lime juice
chips
By: Ashley C.

Creamy Bean Soup with Taquito Dippers
1can (16 oz) Old El Paso® traditional refried beans
1can (14.5 oz) petite diced tomatoes, undrained
1cup chicken broth
1/2cup (from 14-oz can) unsweetened coconut milk (not cream of coconut)
1can (4.5 oz) Old El Paso® chopped green chiles
1package (1 oz) Old El Paso® taco seasoning mix
6sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese
1package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)
2tablespoons CRISCO® Pure Vegetable Oil
1/4cup chopped fresh cilantro, if desired
4medium green onions, sliced (1/4 cup), if desired

DIRECTIONS
1. Heat oven to 450°F. Line cookie sheet with foil.
2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
By: Kirsten/Philsbury

GINGER CHICKEN RICE SOUP
In big pot of hot water, bring to soft boil. Put in:
1 whole cleaned chicken, rub with salt, cut in half
3/4 cup rice
3 Tbsp garlic fresh, (about 10 cloves)
Add after deboning chicken
carrots
fresh ginger root, cracked
onions, diced
snow peas, broccoli (any vegi you like/have)
Cook for 1 hour and 15 minutes. Debone chicken and take out ginger root. Cook another hour. Add salt and pepper to taste. This is great when you are sick.
By Brenda O.

POTATO CORN CHOWDER
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
BRING to boil 5 cups chicken broth, add 1/2 cup celery, and 1 bag frozen, cubed hash browns. Cook until tender. Add to roux. Can add a can of corn, (frozen) or cream corn, chopped bacon, green onions and cheese on top.
By: Joanne T

Southwest White Chili
Southwest spice blend
1 tbsp olive oil 1 tsp garlic powder
1 ½ lb boneless, skinless chicken 1 tsp ground cumin
1/4 cup chopped onion ½ tsp oregano leaves
1 cup chicken broth ½ tsp cilantro leaves
1 can (4 oz) chopped green chili 1/8 tsp ground red pepper
1 can (19 oz) cannellini, undrained (white kidney beans)
2 green onions, sliced
Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack Cheese, if desired. Makes 4 cups.

TACO SOUP
1 can each black, pinto and kidney beans, undrained
1 can corn, undrained
1 can sliced olives, drained
1 onion chopped
1 can tomato paste
1 can tomato sauce
1/2 pkg taco seasonings (to taste +/-)
1 lb ground beef
Brown beef and onion (can add garlic). Drain. Add remaining ingredients and heat. Can serve with Fritos, sour cream, cheese and salsa. Can also serve in tortilla , burrito style.
By: Joanne T.

Tortilla Soup
1 Tablespoon butter
½ cup green pepper
½ cup onion
½ tsp cumin
3 ½ cups or 2 14oz cans of chicken broth
2 cups shredded and cooked chicken
1 cup whole corn
1 Tablespoon vegetable oil
6 corn tortillas cut ½ inch strips
3/4 cups shredded Monterey cheese
1 16 oz salsa sour cream
Melt butter and cook green peppers, onion and cumin. Cook until tender and crisp. Put chicken broth, salsa, corn, chicken and pepper mixture in a pot. Bring to a boil and reduce heat to low and cook for 5 minutes.
Heat oil and but tortillas in hot oil.
Put tortillas on bottom of bowl put cheese on top. Then put the soup on top of the cheese then top it off with the sour cream.
YUMMY YUMMY YUMMY

US Senate Soup
Soak 1 lb white (great northern) beans over night. Drain water
Add 2 ham hocks, 3 qt water/broth. Bring to a boil. Simmer 2 hours.
Stir in:
1 cup cooked mashed potatoes
3 chopped onions
Small celery length wise
1 garlic clove, minced
1/4 cup chopped parsley (fresh)
Simmer 1 hour longer
Remove ham and chop meat. Put back in soup. Makes a lot.
By Melinda C.

White chili
12 oz ground turkey
½ onion, chopped
1 clove garlic
Cook together
Add 3 cups water (or chicken broth)
15 oz can great northern beans
4 oz mild green chiles
2 tsp (2 boulion) chicken
1 tsp cumin
1/4 tsp pepper
Bring to boil. Cover and simmer 30 minutes.
To thicken up add
2 Tbsp flour
1/4 cup water
real good with corn bread
By: Gina H.

WONTON SOUP
For the soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
pepper to taste
For the wontons:
1/2 lb ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 Tbsp minced fresh ginger
1 small clove garlic, minced
1 Tbsp plus 1 tsp soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
35 to 40 wonton wrappers
STEP 1 In large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside
STEP 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add soy sauce, vinegar, sesame oil, salt, pepper and corn starch and mix well with a rubber spatula
STEP 3 Remove the wonton wrappers from their package and comer them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.
STEP 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off heat and add pepper to taste.
STEP 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.. Makes 6 to 8 serivng

APPETIZERS


ALMOND ROCCA
1 cup sugar
1 cup butter (real)
1 cup semi sweet chocolate chips
1 cup chopped almonds
Bring sugar and butter to hard tack stage. Pour onto flat wax paper surface. Sprinkle chocolate chips, let melt, spread evenly. Sprinkle almonds. Let set . Break up and serve.


APPLE FRITTERS
2 tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar

1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional
1. Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm
BY: Kirsten W (Paula Dean)

APPLE FRITTERS
1 TBSP butter
2 TBSP brown sugar
Juice of one lemon
1/4 cup water
2 cups chopped apples
splash apple brandy
1/4 tsp cinnamon
2 eggs, separated
2/3 cups milk
1 TBSP melted butter
1 cup sifted flour
1/4 tsp salt
1 TBSP sugar
Drizzle corn syrup
Powdered sugar
1) Preheat deep fryer
2) In sauce pan melt butter. Stir in brown sugar, and cook 30 second to dissolve. Add lemon juice, water apples, brandy, and cinnamon. Cook the apples 3 to 5 minutes until apples start to wilt. Remove from heat and cool completely.
3) In mixing bowl; whisk egg yolks, milk and melted butter and cooked apples. Stir in dry ingredients into the liquid mixture. Blend until batter is incorporated. Cover the batter and place in fridge for at least 2 to 4 hours.
4) In a standing mixer with a whisk, beat egg whites until stiff. Remove the batter from fridge and blend until smooth. Fold in beaten egg whites. Using a large spoon, drop batter into hot oil and fry until golden brown; about 3 to 4 minutes. Remove from oil and drain on paper towels on plate.
5) To serve, mound the warm fritters on a plate and drizzle with corn syrup and garnish with powdered sugar.
BY: Kirsten (Emeril Lagasse)


BRUSCHETTA

Marinade:
1 /2 cup red wine vinegar 1 /2 tsp salt
1 /2 tsp basil 1 /4 tsp pepper
1 /2 tsp Italian seasoning 1 Tbsp sugar
3 cloves minced fresh garlic 1 Tbsp parsley or chives
1 /2 tsp oregano

Mix well, then add: 1 /2 cup olive oil
5 - 6 Roma Tomatoes, sliced
1 /2 purple/red onion, sliced very thin
Marinate several hours or overnight
Mix: 1 /2 - 1 cup mayonnaise
1 /2 - 1 cup grated Parmesan cheese
Cut 1 loaf of baguette - type dense bread into thin sliced. Spread with mayo and cheese mixture, then some onion slices then a slice of tomato. Broil about 5 minutes. Serve pormptly.
BY: Tadiana Jones

CREAM CHEESE TORTILLA PINWHEELS
1 8 oz cream cheese
1 cup sour cream
1 can green chilies
1 can chopped olives
1 cup cheese (any desired)
1 /2 cup green onions
garlic powder to taste **you can add any other seasonings you choose
Mix ingredients. Roll in tortilla. Roll in plastic wrap and chill before slicing. Serve with salsa and or quacamole.
BY: Tina P.

CHEESE BALL
2 (8oz) pkg cream cheese softened
½ tsp dry mustard
2 ½ tsp Bon Appetit (seasoning)
3 green onions finely chopped
Chopped Walnuts
Mix together. Roll in chopped walnuts. Chill at least 4 hours.
By Janette W.

CHEESE BALL WITH HAM
1 pkg. 8oz. cream cheese
1 cup grated cheese
ham chopped in fine pieces (Thin deli sliced ham works best)
1Tbsp. minced onion
1 Tbsp. worcestershire sauce
Soften cream cheese, add wocestershire sauce, minced onion, and grated cheese with a little bit of ham. Roll into a ball, then roll into the ham and crushed walnuts

By: Stephanie A.

MARSHMALLOW FRUIT DIP
2 cups ro 7- 11 oz marshmallow cream
1 8 oz pkg cream cheese
1 Tbsp orange rind grated
dash of salt
Mix and serve. Add your favorite fruit.
BY: Jan S.

PINWHEELS
spread cream cheese ( you can mix the salsa with cream cheese) on any flavor flour tortilla
add your favorite meat and grated cheese
you can also add salsa
roll up cut and serve cold.

GRILLED TOMATOES
4 ½ inch thick slices of beefsteak tomato
½ cup creamed spinach
2 Tbsp butter, melted
2 Tbsp seasoned bread crumbs, (below)
3 slices real american cheese
Preheat broiler to high
arrange the tomato slices on a baking sheet and lightly salt them.
Combine creamed spinach with melted butter and bread crumbs in a medium bowl.
Spread approximately 2 Tbsp of creamed spinach on top of each tomato. Use up all of the spinach
dice the american cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato
broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.
Serves 2

STUFFED CUCUMBER WITH CARROTS
Cucumbers Carrots
*Peel cucumbers down the side in strip fashion. If larger cucumbers, cut in half so they don’t brake.
*Take a long narrow knife and carefully hollow out
*Wash and peel carrots. Stick the carrot into the center of the cucumber carefully.
*When stuffed, cut the cucumbers into slices
By: Jackie B

STUFFED GREEN PEPPERS
4 green peppers Salt and pepper
1 lb hamburger, cooked Garlic powder
1 lb ground pork or turkey, cooked ½ cup mushrooms, chopped
2 eggs 1/4 cup onion
½ to 1 cup oatmeal 2/3 cups rice,long grain rice
½ cup ketchup or BBQ sacue 1 (14 oz) pasta sauce
*Hollow out green peppers
*Mix everything but green peppers
*Stuff meat into center of peppers and form a rounded top
* Place in covered casserole dish and bake at 350̊ for 45 minutes. Then take off cover and continue cooking for 15 minutes
BY: Jackie B.

Friday, November 7, 2008

Orange Julius

1.c Orange Juice
1 c. milk
1 c. water
1/4 c. sugar
12 ice cubes

Mix together in blender for 30 seconds.

Tuesday, November 4, 2008

VEGETABLES/SIDES

BACON SMOTHERED PEAS
3 slices bacon, diced
1/2 onion, finely chopped (about 3/4 cup)
1 teaspoon minced garlic
1 1/2 pounds frozen green peas
2 cups chicken broth
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a medium saucepan cook the bacon until crispy and all of the fat is rendered, about 4 minutes. Add the onion and cook, stirring frequently, until very soft, 4 to 6 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the peas and chicken broth and cook, stirring occasionally, until flavorful and cooked to the desired degree of doneness, 5 to 10 minutes. Add the Worcestershire sauce, salt, and pepper, cover, and let sit for 5 minutes longer. Serve hot.

These were such a hit on Sunday. I didn't have leftovers. Enjoy
GLAZED CARROTS WITH PISTACHIO NUTS
2 to 3 cups carrots, sliced diagonal pieces
3 Tbsp packed brown sugar
1 Tbsp butter
1/3 cup chicken broth
Pinch kosher salt, pepper
1/4 cup chopped pistachio nuts
Saute over medium heat, Bring to boil then simmer on med low for 10 minutes. add 1/4 cups pistachio nuts, and continue cooking until tender. Sprinkle with parsley and serve.
*I boiled the carrots in water for a few minutes to get soft then i used some of that water and made chicken broth and then continued cooking for 10 minutes then added nuts then cooked until done.
By: Kirsten W.

CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. 8oz cream cheese, cubed
1 can (15 1/4 oz) whole corn, drained (i used 1 3/4 cup frozen corn)
1 can (14.75 oz) cream style corn
1 pkg. (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted.
Add cream cheese ; continue micro waving 15 sec. or until softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9 baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
*Variation: Make this Mexican-style by using Mexican corn instead of whole corn.
By: Kirsten W.

PARMESAN POTATO STICKS ***
prep time: 10 minutes bake:20-30 min. serves 6-8
4 medium russet potatoes (about 1 ½ lbs) peeled
2 Tbsp olive oil
½ tsp salt
coarsely ground black pepper
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
sour cream and chive dip (**below)
1- preheat oven to 450. Lightly grease 2 15x10x1 inch jelly roll pans. Cut potatoes in sticks, about 3x1/4x1/4 inches.
2-place potato sticks in a medium bowl. Add oil, s/p; toss to coat. Combine parmesan and bread crumbs in a small bowl; mix well. Add parmesan mixture to potatoes; toss to coat well. Arrange potato sticks in a single layer in prepared pans.
3-bake potato sticks, turning once, until they are lightly golden and tender when pierced with a fork, 20-30 minutes. Cool slightly in pans. Serve warm with sour cream and chive dip.
**Sour cream and chive dip
combine 1 cup sour cream, 1/4 cup mayo, 2-4 Tbsp fresh snipped chives and pinch of salt.

RED POTATOES
makes (1) 9 x 13 pan
3 lbs red potatoes slices, or cubed
boil for 2 minutes then drain and pour in 9 x 13 pan
mix together (approx.)
1/4 cup melted butter
½ pt heavy whipping cream
salt pepper
1 cup evap milk
1 small onion sliced
pour over potatoes and add cheese
bake at 350̊ for 30 minutes
by Vicky B.

SCALLOPED POTATOES
1 teaspoon unsalted butter
4 cups heavy cream
2 teaspoons salt, divided 1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated
1. Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.
Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.
With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.
Remove from the oven and let sit for 5 minutes. Serve hot

YUMMY POTATOES ( Funeral potatoes)
12 medium potatoes boiled, chilled, peeled and grated 2 cups grated cheddar cheese
2 cans cream of chicken soup ½ cup green onions (w/greens)
½ cup melted butter ½ cup bread crumbs or crushed
2 cups sour cream Corn flakes
mix potatoes, soup, 1 ½ cups cheese, and sour cream. Place in 9 x 13 pan top with green onions, ½ cheese, ½ cup butter and the corn flakes or bread crumbs. Bake at 350̊ until bread is brown. About 15 minutes.
By Katrina S.

Monday, November 3, 2008

DESSERTS

BREADS

CARAMEL CINNAMON ROLLS
Bread

1/2 cup milk
1/2 cup water
1 stick soft butter
1/2 tsp salt
1/3 cup sugar
1 egg, lightly beaten
3 1/2 to 4 cups flour
2 1/4 tsp yeast
I put all the wet ingredients on the bottom of a bread machine and then add the 3 1/2 cups flour then the yeast, put on the dough cycle and it is done in 1 hrish. if you would like to do it by hand, email me and I will find the recipe and write it down for you.
AFTER it is done, I tear the dough in 1/2 and then roll it out. I spread melted butter all over it and sprinkle a good layer of cinnamon sugar over the whole thing. As I roll the dough, I spread more butter but you don't have to. cut and add more butter to the top and sprinkle with more cinnamon sugar. do the same with the next ball of dough.
I cook it at 350 for about 10 minutes or until done.
After it comes out, I spread more butter on it then the homemade Caramel Sauce (below) and enjoy!!
Caramel Sauce
1 cup butter
1 1/2 cups brown sugar
1/2 cups of white sugar
1 cup heavy cream (or normal cream)
Melt and bring to boil. do not stir for a few minutes and just let it boil good. Add a 2 tsp or so of Vanilla and Wala heaven in your mouth :o)
Enjoy
By: Kirsten W
PECAN STICKY BUNS
Bread
1 pkg active dry yeast, 2 1/4 tsp
1 /2 cup warm water (105 to 115)
1 /2 cup milk, scalded and cooled
1 /3 cups sugar
1/3 cup unsalted butter, softened
1 1/4 tsp salt
1 large egg
4 cups all-purpose flour
Non stick cooking spray
FOR The FILLING
3/4 cup sugar
4 tsp ground cinnamon
6 Tbsp unsalted butter, room temp
FOR THE TOPPING
1 /2 (1 stick) unsalted butter, softened
1 1 /2 cups packed light-brown sugar
4 Tablespoons corn syrup
1 1 /2 cups pecan halves
1) Prepare the dough; (hint I put mine in the bread machine on dough) In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated..
2) Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubles in size, about 1 1 /2 hours.
3) Punch down dough, and let rise again until doubled, 45 - 60 minutes.
4) Prepare the TOPPING: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.
5) For the FILLING: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work space, roll out dough to a 12x12 inch square. Spread butter over dough, and sprinkle with cinnamon sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into twelve 1 inch slices. Transfer slices to muffin tins, and let rise for 40 minutes.
6) Preheat oven to 350. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.
By: Kirsten Weakley


BARS/BROWNIES

BEST BROWNIES

1 cup butter, softened
4 eggs
2 cups sugar
1 ½ cups flour
1/3 cup cocoa
1 cup chopped walnuts
1/4 teaspoon salt
3 cups miniature marshmallows
1 teaspoon vanilla
Mix all ingredients except marshmallows. Bake in 9 x 13" greased pan at 350 for 20 to 30 minutes or until done. Place miniature marshmallows over brownies and place in oven until melted. (3 minutes). HINT For a thinner brownie, bake in a 11 x 15 x 1" or sheet cake pan. The picture, I cut them out into hearts added frosting then I added pink frosting pin from the store and sprinkles for Valentines Day :)
Best Brownie frosting, below
By Aunt Wendy

Best Brownie/Cake Frosting
½ cup butter, soft
1/3 cup cocoa
1 2/3 cups powdered sugar
1/3 cups evaporated milk
Mix all together until blended. Makes for a 9x13 pan

MOCK CHOCOLATE ECLAIRS
2 boxes (3. 4 oz) french vanilla instant pudding mix
3 cups milk
1 box graham crackers
1 1/3 cup powdered sugar
1 8 oz cool whip
3 Tbsp very hot water
3 Tbsp butter 1 tsp vanilla
3 Tbsp cocoa
Combine pudding mix with milk and blend well. Fold cool whip into pudding mix. Line 9 x 13 pan with graham crackers. Pour half of pudding on crackers. Cover with a layer of graham crackers again. Top with remaining pudding mix and cover with another layer of crackers. Mix together butter, cocoa, powdered sugar, vanilla and hot water. Blend until creamy. Spread on top of graham crackers. Chill 24 hours before serving. Serving 10 - 12 servings
***very rich – make ahead – use only french vanilla pudding
BY: Angie Johnson

FRANGO
1 cup soft butter 4 eggs
2 cups powdered sugar
3/4 teaspoons peppermint
4 squares semi sweet chocolate
2 teaspoons vanilla
Beat butter and powdered sugar; add melted chocolate. Beat in eggs in one at a time. Beat 1 minute in between each egg. Add extracts. Put 12 cupcake cups in muffin tin line each bottom with crushed cookies (1 tablespoon) Pour in mixture on top of crumbs. Make sure its flat or level with top of cups. Freeze 3 to 4 hours. Place dollies on plate. Turn frozen dessert upside down on plate. Remove cupcake wrappers. Garnish with whipped cream, cherries, strawberries. Mint leaf.
By Aunt Becky

FROZEN LEMON SQUARES
1/4 cup butter, melted
1 (14 oz) sweetened condensed milk
1 1/4 cup graham cracker crumbs
½ cup real lemon juice
1/4 cup sugar few drops of yellow food coloring
3 egg yolks whipping cream
Combine butter, crumbs and sugar; press into 8 or 9" square pan. In bowl, beat egg yolks; stir in milk, then lemon and food coloring. Pour into crust. Top with whipping cream. Freeze until firm.
By: Jackie B

SEVEN LAYER COOKIES (squares)
1 stick butter
1 cup graham cracker crumbs
1 small pkg chocolate chips
1 can sweetened condensed milk
1 cup coconut
1 ½ cups chopped nuts
1 small pkg butterscotch chip (Toffee chips)
In a 9x13 pan melt butter. Sprinkle crumbs over melted butter. Then spread coconut, chips, drizzle the milk over the chips, and then top with nuts or toffee chips. Bake in 350 for 25 minutes. Cool and cut. Makes 24 2x2 squares.
By Grandma Jean Black

SEVEN LAYER DELIGHT
2 cups Graham cracker crumbs
1 small can crushed pineapple
1 stick melted butter
1 large cool whipping cream
2 or 3 bananas sliced length-wise
1 pkg frozen coconut
1 can sweetened condensed milk
1 cup chopped nuts
1/3 cup lemon juice
1 jar red cherries with stems
Mix crumbs with butter and line bottom of long Pyrex dish. Slice bananas on top of crust. Mix condensed milk and lemon juice. Pour over bananas. Spread pineapple over milk mixture. Top with pineapple with the cool whip. Sprinkle coconut. Then sprinkle nuts over coconut. To with cherries. Chill for about 1 hour.
By Grandma Jean Black

LEMON SURPRISE JELLO
3 pkg lemon jell-O
1 can fruit cocktail
2 pkg lemon whip n chill
1 cup chopped walnuts
1 cup cold milk
2 Tablespoons heaping marshmallows, topping, softened
Dissolve jell-o in 3 cups boiling water; add 3 cups cold water. Chill until partially set. Mix whip n chill with milk, beat at high speed. Drain fruit cocktail, reserving juice. Add enough water to juice to make ½ cup liquid. Add juice to whip n chill. Beat until well mixed. Add jell-o. Beat until well mixed. Add walnuts, fruit cocktail and marshmallow topping. Chill.
By Grandma Jean Black

CANDYS/FUDGE

CARAMEL CANDY

1 can sweet/condensed milk
1 ½ cups butter
1 ½ cups light karo syrup
1 ½ cups light brown sugar
1 ½ cups white sugar
Put in Pot and cook on medium with wooden spoon. Stir occasionally until soft ball stage, it will go from light color to medium color. Get a cup of cold water, drop a small piece in water to form in a ball and not rule off when it is ready. .Grease (butter) a 9x13 pan. Pour in and have it sit over night. Cut in thin slices with scissors. Wrap each one in was paper and twist ends.
This is so good.
BY: Kirsten W.

MEXICAN CARAMELS
2 cups granulates sugar
1 cup brown sugar
1 ½ cups cream
Melt one cup of sugar, add cream. Then add remainder of sugars stirring constantly. Forms soiled ball when dropped in cold water. Use well buttered shallow pan. Mark off squares and let cool.
By Grandma Dorothy Taylor

CARAMEL FUDGES
1 pkg German chocolate cake mix
1/3 cup canned milk
3/4 cup melted butter
1 cup chopped walnuts
Put ½ of the batter in greased 9 x 13 dripper. Bake in 350 oven for 6 minutes. Remove from oven.
1 lb melted Carmel
1/4 cup canned milk
1 pkg chocolate chips
Mix Carmel and milk. Sprinkle chocolate chips over to of cake and cover with melted Carmel. Top with remainder of cake batter and bake for 15 minutes.
By Aunt Wendy

FABULOUS FUDGE
FROM: My Costco Angel: Susan Dec 2009
3 cups Chocolate Chips (1-1/2 C Semi Sweet and 1-1/2 C Milk Chocolate)
1 10 oz Pkg of miniature marshmallows
Optional: 2 cups chopped nuts
*Place in LARGE bowl and set aside
*Butter a 13x9 pan for thick fudge, baking tray for thin fudge
Next:
In MED size sauce pan put
1 cup Butter (2) sticks
4 ½ cups Sugar
1 can evaporated milk (12 oz)
Heat butter, sugar & milk to a rolling boil
Boil 6 minutes
Remove from heat
ADD: 1 Tbsp. Vanilla to hot ingredients (careful it will bubble up)
STIR
Immediately pour HOT mix into LARGE bowl ingredients.
Stir: until it starts to get thick.
Pour into greased pan.
Cool in fridge for (2) hrs
(I chill overnight)
Cut into squares.
ENJOY!!!!
By: Colleen Santos

WORLDS BEST FUDGE
3 ½ cups milk chocolate chips
1 tsp vanilla
1/4 tsp salt
2 cups crushed nuts
13 oz can sweetened condensed milk
Place all but nuts in large glass bowl. Heat in microwave 3 minutes. Stir until smooth. Add nuts. Put on buttered plate. Chill til set. Serves 10 to 12 like poppy cock.
By Aunt Janis Broome

PRETZEL GOODIES
take the pretzel shapes and add a rolo and put it in the oven at 250 for like 5 minutes or so, until they are soft and add a pecan on top.
another fun way to make these for Christmas is take those pretzels and add a candy cane Hershey kiss on top and then cook them until soft and add a M&M on top after they are soft and warm.
YUMMY!!

CAKES

CHOCOLATE BUNDT CAKE
1 Devils food cake mix
4 eggs
1 sm pkg. Chocolate pudding
2/3 cup water
1 cup sour cream
3/4 cup oil
1 cup sour cream
chocolate chip/nuts opt
Beat well- at least 3 minutes. Bake in a well greased (sprayed) bundt pan. 350 for 45 minutes
BY: JoAnn Tolman

FRESH APPLE CAKE
1 ½ cups oil
2 cups sugar
3 eggs
1 cup nuts
3 cups chopped apples
3 cups sifted flour
1 tsp salt
1 tsp baking soda
2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
Combine oil and sugar. Stir well; add beaten eggs, mixing well. Stir in nuts and apples. Sift together the flour, salt, soda and spices. Add to first mixture stirring well. Add vanilla, mix well. Pour into greased and floured 9 x 13 pan. Bake at 325 for 1 hour.
By Grandma Jean Black

BAKED APPLE PUDDING CAKE
1 1 / 3 cup cooking oil
1 tsp salt
2 cups sugar
2 tsp cinnamon
2 eggs 2 tsp soda
6 medium grated, peeled apples
1 tsp nutmeg
1 cup nuts
Mix oil, sugar and eggs, then add apples and nuts. Sift in dry ingredients. Mix together and pour into a 9x13 greased cake pan. Bake @ 350 for 25 minutes or until done.
TOPPING
1 cup butter
2 cups sugar (can use only 1)
1 cup canned milk
dash of nutmeg
3 tsp vanilla
Cook butter, sugar, nutmeg and canned milk for 10 to 15 minutes on low heat stirring occasionally. Do not boil. At the end of cooking, stir in vanilla. (To lessen sweetness, stir in 1 /2 cup cool whip) Apply generously to warm cake. Enjoy!
BY: Marcia W.

BETTER THAN SEX CAKE
1 pkg devil food cake
1 to 2 pkg pudding cake
1 tube cool whip
3 to 4 score bars, crushed
3 lg pudding for 2 pkg cake
Bake cake
Slice in 1" squares
layering cake, pudding; cool whip
score bare 3 layers
top with whip cream and score bar
make night before
By: Kirsten

APPLE CAKE RECIPE
CREAM TOGETHER:
2/3 C shortening
2 cups sugar
2 eggs
2 t vanilla
BEAT in a separate bowl
2 cups flour
2 t soda
¾ t nutmeg
1 t salt
2 t cinnamon
Alternate flour mixture with 4 cups peeled shredded apples (golden delicious are the best)
Batter will be very moist.
Lightly grease and flour 9x13 dish. Bake 350 for 45 minutes. Cover when cake is almost cooled so it will stay moist.
CARMEL SAUCE
1 ½ cubes of butter
½ to 3/4 c white flour
3 cups brown sugar
cups hot water
½ t salt
1 t vanilla
In a large sauce pan, melt butter over low heat, stir in flour. Stir in brown sugar and water. Add salt and vanilla. Boil for at least one minute without stirring and it will thickin it up. Stir well and serve warm over apple cake just before you eat it.
Or you can have my caramel sauce
1 cup heavy whipping cream
1 cup butter
1 1/2 cups brown sugar
1/2 cup white sugar
Melt and bring to boil. When it comes to a boil, do not stir, this make it thicker. Then put in a few tsps of Vanilla.
Kirsten W
By: Vicki B.

CARROT CAKE
2 cups sugar
4 large eggs
1 ½ cups vegetable oil
Mix together in a large bowl above.
Add
3 teaspoons cinnamon
1 teaspoons salt
2 teaspoons soda
2 cups flour
Stir in:3 ½ to 4 cups grated carrots
2 tsp vanilla
Mix all together and pour into cake pan. Bake for 30 minutes or toothpick comes clean. Make sure cake is completely cool before icing. Grease 9x13 pan or layered pan. Preheat oven 325.
Icing:1 stick butter, soft
1 box (3 cups) powdered sugar
4 oz cream cheese
2 tablespoons milk
1 cup chopped pecans
Beat altogether in mixer at med to high speed. For about 10 minutes. The longer you mix it the lighter and creamer it gets.
By: Aunt Wendy

EASTER CAKE
lemon cake
1/3 cup oil
1 can mandarin oranges use juice from oranges along with water
Toppingsmall lemon pudding
coconut (could toast it first)
small cool whip mixed w/ crushed pineapple (crushed pineapple, put through blender, save juice)
Bake cake as follows on box and add the oranges to the mix. Take some pineapple juice and stab the cake and pour the juice on the cake. Makes it very moist. Put lemon pudding on top of cooled cake. Then the cool whip topping . Sprinkle with coconut.
Jaye uses yellow cake and vanilla pudding. Mix and match. Make something new!
By Jaye P/ Kirsten W.

FUDGY CHOCOLATE CAKE
Serves 8
6 oz white chocolate, for garnish
1 cup (2 sticks) unsalted butter
1 cup plus 3 TBSP sugar
1 1/2 cups all purpose flour
1/2 cup plus 3 TBSP unsweetened coco powder
1 tsp salt
4 large eggs
1/2 pint heavy cream
10 1/2 oz semisweet chocolate (if you prefer milk chocolate, try that)
1) Finely grate white chocolate onto a plate using a vegetable peeler. Chill until needed. Preheat oven to 350.
2) Grease the base of two 8" round cake pans; line with parchment paper. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer set on medium, beat until smooth. Continue beating until increased in volume, about 2 minutes longer. Divide batter between pans.
3) Bake cakes until a toothpick inserted in center comes out clean, 20-25 minutes. Leave cakes in pan to cool for 1 minute, then turn onto a wire rack. Peel off lining paper; let cool.
4) Meanwhile, heat heavy cream just to a boil. Break chocolate into pieces; add to cream and stir until melted. Let cool; chill for 30 minutes, then whisk until thickened to a spreadable consistency.
5) Use a third of chocolate frosting to sandwich cakes. Spread the remainder over the whole cake. Sprinkle reserved grated white chocolate to garnish.
Great ideas: For a super light cake, be sure to beat the cake mixture thoroughly to introduce plenty of air into it, encouraging the cake to rise
Serving suggestions: Who doesn't love cake and ice cream? Serve this rich chocolate cake with your favorite ice cream flavor or whipped cream.
BY: Great American Recipes

HERSHEY'S "PERFECTLY CHOCOLATE " CAKE
If you choose to use butter for the cake recipe, be sure the milk and eggs are room temp; otherwise the butter with coagulate.
Makes 1 nine inch layer cake
½ cups unsalted butter, melted and cooled, or vegetable oil, plus more for pans
3/4 cups Hershey’s cocoa, plus more for pans
2 cups sugar
1 3/4 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoons salt
1 cup milk room temperature
2 large eggs, lightly beaten, room temperature
2 teaspoons pure vanilla extract
1 cup boiling water
"Perfectly Chocolate" Chocolate Frosting (below)
Place rack in center of oven, and preheat to 350 . Lightly butter two 9" round cake pans. Line with parchment paper and dust sides with cocoa; tap out excess. Set aside.
In a large bowl, combine 3/4 cups cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter or oil, milk, eggs and vanilla. Using a handheld electric mixer on medium speed, beat for 2 minutes. Add boiling water, and beat to combine (batter will be thin). Divide batter evenly between prepared pans.
Bake until cake tester inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes. Run a paring knife around edge of cakes to loosen them from pans. Invert onto a wire rack to cool completely.
"Perfectly Chocolate" Chocolate Frosting
Makes about 4 cups
1 cups (2 sticks) unsalted butter
1 1/3 cups Hershey’s Cocoa
6 cups confectioners’ sugar, sifted, more if needed
2/3 cups milk, more if needed
2 teaspoons pure vanilla extract
In medium saucepan, melt butter. Add cocoa, and beat with a handheld electric mixer to combine.
Alternately add confectioners’ sugar and milk, beating on medium speed until frosting reaches a spreading consistency. Add vanilla, and beat to combine. Add more milk or sugar as needed to achieve desired consistency.
PS this is real good. it takes a little more time but it is worth it.
BY: Kirsten W

OATMEAL CAKE (won 1st prize in cooking contest)
1 1/4 cups boiling water
1 cup oatmeal
½ cup shortening
1 cup sugar
1 cup brown sugar
2 beaten eggs, room temp
1 1/2 cups flour
1/2 tsp salt
1/4 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon
Pour boiling water over oatmeal and let stand 20 minutes. Cream shortening and sugars. Add eggs and beat well, add the oatmeal after the 20 minutes. Mix all dry ingredients together then add them to wet ingredients. Grease and flour a spring form, or 13 x 9 pan. Bake 350 for 35 minutes. Remove from oven and spread with icing. Return to oven. Turn on broiler and heat until icing bubbles. Serve HOT!
* I put this in a spring form pan and spread the icing all over. then broil.
Icing
6 tablespoons butter
½ cup nuts
1 cup coconut
1 cup brown sugar
½ cup cream or evaporated milk
1 tsp vanilla
Start this after you put the cake in the oven. Heat in saucepan over low, beat, then ice the cake.
By Grandma Jean Black

PISTACHIO CAKE
1 white cake
1 cup water
2 pkg pistachio pudding
1 cup oil
4 eggs
Mix and put in 9x13 pan. Preheat oven to 275 for 10 minutes. Raise heat to 300 for 10 minutes then to 325 35 minute.
Mix cool whip and 1 dry pkg of pudding
frost cake
Aunt Wendy

PUMPKIN ROLL
3 eggs
2 tsp cinnamon
1 cup sugar
2/3 cup pumpkin
1 Tbsp lemon juice
mix in bowl...
Dry ingredients:
3/4 cup flour, sifted
1 tsp ginger
½ tsp nutmeg
½ tsp salt
1 tsp baking powder
1 cup nuts, chopped
Filling1 cup powdered sugar
4 tsp butter, soft
1 8oz cream cheese, softened
1 tsp vanilla
Warm Oven to 375 . Beat eggs for 5 minutes. Gradually add sugar , stir in pumpkin and lemon juice. Mix the flour and all the seasonings (not nuts) in a bowl. Fold into pumpkin mixture . Spread on a 10x15 jelly roll pan greased with parchment paper. Top with nuts. Bake 12 to 15 minutes. Remove immediately to a soft terry cloth dish towel. Sprinkle the towel with powdered sugar and roll up. Cool. Unroll and spread filling on top . Chill in the fridge or freezer. Best if made 2 to 3 days in advance.
By: Aunt Wendy

BUTTER PECAN FROSTING (for German chocolate cake)
combine in saucepan
1 cup evaporated milk
1/4 lb butter
1 cup sugar
1 tsp vanilla
3 egg yolks
Cook over medium heat, stirring until thick; about 12 minutes. Remove from heat and add 1 1/3 cup coconut, 1 cup pecans or walnuts. Beat til cool and spread on German Cake.
By: Aunt Janis Broome

CAKE FROSTING
1 cup Crisco
1/2 cup water
1/2 tsp salt
1 tablespoon clear vanilla
2 lbs powder sugar (sifted)
Mix Crisco and water until all mixed. Add salt, and vanilla. Add sugar one cup at a time. (Might not need all of it)
By: Annette Black

CREAM CHEESE FROSTING
1 pkg (8oz) cream cheese, softened
½ cup butter, softened
1 tsp vanilla or almond extract
1 lb (4 cups) powdered sugar
1 Tbsp milk
In classic batter bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy.
Spread frosting over cooled cake or store covered in refrigerator until ready to use. If refrigerating, let frosting stand at room temp for 30 minutes until slightly softened before spreading.
Yield: 3 cups

COBBLERS/CRISPS

APPLE CRISP
3 can (#10 tin cans) apples
1 tsp salt
2 cups sugar
1 cup flour
2 tsp cinnamon
Topping:½ cups flour
2 cups butter
3/4 cup sugar
1 tsp salt
bake 325 until cooked about 45 minutes. Can use any fruit.
Or
Melt 1 stick of butter and brown sugar in a 9 x 13 pan. Slice apples, sprinkle sugar and cinnamon on top; add together in a bowl, 2 cups oatmeal, 3/4 to 1 cup white sugar, ½ cup flour (if regular flour add 1/4 tsp salt) . Soft butter, mash up. Bake at 350 for 45 minutes.
By Grandma Dorothy Taylor

APPLE COBBLER
Peel and cut as many apples need to fill a 9x9 baking dish, about 6-8, depending on size. In a bowl, mis ½ cup sugar, 1 tsp each of nutmeg and cinnamon, and 2 tbsp flour. Coat the apples with that mixture and put them into baking dish. Sprinkle 2 tbsp lemon juice over the apples. Topping is 1 cube (½ cup) butter melted, 1 cup each flour and sugar. Mix those ingredients together coarsely and crumble over apples. Bake at 375 until apples give up their juices—about 50 minutes, sometimes longer. After about 30 minutes lay a piece of foil over the dish so the topping doesn’t get too brown while the apples finish baking. Serve with cinnamon ice cream from maggie moo or just vanilla.
By Pat F.

COOKIES

CHOCOLATE KISS COOKIES

1 /2 cup peanut butter
1 /2 cup shortening
1 /2 cup sugar
1 /2 cup brown sugar
2 tsp milk
1 tsp vanilla
Cream all together then add:
1 3/4 cup sifted flour
1 tsp soda
1 /2 tsp salt
Shape in one inch balls. Cook at 375 for 6 minutes. Put kisses in the middle

CHOCOLATE WAFFLE COOKIES
3 oz unsweetened chocolate
1 1 /2 cups flour
2 1/4 sticks unsalted butter
1/4 cup pwd sugar, plus more for dusting
4 large eggs
1 1 /2 Tablespoon milk
1 tsp pure vanilla extract
Veg. oil cooking spray
1 1 /2 cups sugar
1 /2 tsp coarse salt
1 1 /2 tsp ground cinnamon
1 /2 cup unsweetened cocoa powder, plus 2 T for icing
1 ) Melt chocolate with 1 cup butter in a saucepan over medium-high heat, stirring contantly. Let cool slightly
2 ) Put eggs, vanilla, and sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix chocolate mixture, salt, cinnamon, ½ cup cocoa powder and the flour.
3 ) Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 T batter onto center of each waffle iron square to make 1 ½ inch rounds. Close cover; cook until set, about 1 ½ minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
4 Melt remaining 2 T butter in a small saucepan over low heat. Add powered sugar and remaining 2 T cocoa powder; stir until smooth. Stir in Milk.
5 Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set, about 10 minutes. Dust iced surfaces of cookie with powdered sugar. Cookies can be stored in single layers in airtight containers at room temp. up to 2 days. Makes about 4 dozen
BY: Kirsten Weakley

BREAKFAST COOKIES
Cream:
2/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla
Add:
1 cup flour
½ tsp salt
½ tsp soda
Stir in:3 cups old fashioned rolled oats
1 cup shredded cheddar cheese
6 strips bacon cooked crisp, and crumbles
or 3 T bacon bits
1/4 cup wheat germ
Make into balls, drop on greased cookie sheet and bake at 350 for 8 to 0 minutes or until light brown. Makes about 30 cookies.
By Grandma Dorothy Taylor

CHOCOLATE CHUCK COOKIES
1/2 cup (1stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup rolled oats
1 1/4 cups chocolate chunks
1) Preheat oven to 350. Lightly grease two large baking sheets
2) Combine the butter, and sugars in a large bowl. Beat with a wooden spoon or electric mixer set on medium speed until creamy. Beat in egg and vanilla; set aside.
3) Sift the flour, salt, baking soda, and baking powder into a small bowl. Add the flour mixture to the butter mixture. Stir in the rolled oats and chocolate chunks.
4) Spoon Tablespoonfuls of the dough, about 2" apart, onto the prepared baking sheets. Bake cookies until lightly browned, 8-10 minutes. Let cookies cool for 1 minute before transferring to wire racks. Repeat with any remaining dough.
Great Ideas: Use semisweet, milk or white chocolate, or a combination of all three, for the chocolate chunks. Substitute raisins for a healthier treat.
Serving Suggestions: Turn these chocolatey cookies into ice-cream sandwiches. Just spoon some ice-cream between 2 cookies and enjoy!
PS they don't make very many but man they are so good, I really have to watch myself when I make these, I eat them all
By: Kirsten W. (great american recipes)

LEMON BREEZIES
1 cup butter, softened
1 cup powdered sugar, plus extra for garnish, divided
2 tsp grated lemon peel
2 tsp lemon juice
2 1/4 cups all purpose flour
1 cup finely chopped silvered almonds
1/4 tsp salt
1) Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Beat butter, /2 cup of the powdered sugar, lemon peel and lemon juice in large bowl 3 minutes or until soft and creamy.
2) Combine flour, almonds and salt in medium bowl. Slowly beat into butter mixture.
3)With 1 inch cookie scoop or tablespoon, drop dough onto baking sheets 1 inch apart. Bake 7 to 9 minutes or until light brown on bottom. Cool 5 minutes. Roll in 1/2 cup of the powdered sugar while still warm, cool completely. Sprinkle with additional powdered sugar before serving.
4 dozen cookies

SUPER SUGAR COOKIES
1 cup white sugar
1 cup corn oil
1 cup brown sugar
1 large egg
1 cup butter
Beat until well mixed.
Then add:1 cup rice krispies
1 cup coconut
1 cup oatmeal
½ cups nuts
Beat slowly 1 minute
Sift together:
3 ½ cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp vanilla
1 tsp soda
Add to other mixture. Beat slowly for 1 minute. Roll in balls. Spread by pressing with bottom of glass dipped in sugar. Bake until done but not brown.
By Grandma Dorothy Taylor

NEUENSCHWANDER FAMILY FAVORITE COOKIES

3/4 cup white sugar
3 cup flour, divided
3/4 cup firmly pked brown sugar
1 /2 tsp salt
1 /2 cup butter
1 /2 tsp baking soda
2 eggs 1-2 symphony bars, Chunks
2 tsp almond extract

Preheat oven to 350. In a large bowl cream together sugars and butter. Beat in eggs and almond extract. Blend in 2 cups of the flour mixed with salt and soda. With a wooden spoon and additional flour so that dough just barely creases to be sticky (about one more cup). Stir in chocolate chunks. Drop by heaping teaspoonful onto greased baking sheet. Bake for 8 - 9 minutes or until done; do not over bake. (Key is to just barely under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.
BY: Brooke Neuenschwander

ONE BOWL CHOCOLATE CHUNK COOKIES
1 pkg (8 oz) Baker's Semi-sweet baking chocolate squares
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/w cup sugar
1 egg
1 tsp vanilla
1 cup flour
1 cup quick-cooking rolled oats (opt)
1/2 tsp baking soda
1/2 cup chopped nuts (opt)
HEAT oven to 375 F. Break chocolate squares in half; cut each half into 3 chunks.
BEAT butter, sugars, egg and vanilla in large bowl with electric mixer on medium speed for 1 minute until well blended. Beat in flour, oats and baking soda on low speed until combined. Stir in chocolate and nuts. Drop by rounded TBSPs onto a ungreased cookie sheet.
BAKE 10 minutes or until lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire cooling rack and cool completely. Makes about 2 dozen
Prep time: 10 minutes Bake time : 10 minutes
BY: Bakers

BAKER'S ONE BOWL DEATH BY CHOCOLATE COOKIE
Prep time: 15 minutes Bake: 12 minutes
2 pkgs (16 squares) Baker's semi-sweet baking chocolate, divided
3/4 cups packed brown sugar
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
2 cups chopped nuts (opt)
HEAT oven to 350 F. Coarsely chop 8 squares (1 pkg) of the chocolate; set aside.
MICROWAVE remaining 8 squares chocolate in large microwave bowl on HIGH 1-2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet.
BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet for 1 minute. Transfer to wire rack to cool completely. Makes 1 1/2 dozen cookies
BY: Bakers

WEAKLEY FAMILY COOKIES
2 cups butter                                                         
2 cups sugar                                                          
2 cups brown sugar                                         
4 eggs
2 tsp vanilla
4 cups flour
2 tsp soda                                                                1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
 1/2 tsp nutmeg
*5 cups blended oatmeal
24 oz chocolate chips 
18 oz Hershey Bar (grated 9 oz ) Hershey Bar (grated)
3 cups nuts
**Measure oatmeal and blend in a blender to a fine powder. (a total of 5 cups before blended) Cream the butter and sugars. Add eggs and vanilla; mix together in a separate bowl flour, blended oatmeal, salt, baking powder, and soda and spices.  Add to wet ingredients. Add chocolate chips, Hershey Bar and nuts. Roll into small balls and place two inches apart on a cookie sheet.
Bake for 9 to 10 minutes until golden brown at 350 degrees. Makes 112 cookies.
TIPS:  I also have put 1 Symphony Bar with almonds and toffee chips and I Chunk the symphony bar and grate the hershey bar. I have also put coconut in it to add more flavor. I put what ever kind of chips i have in my freezer.  Be creative. Have More Fun!!

FAVORITE OAT COOKIES
1c. Butter
1c. Sugar
1c. Packed brown sugar
2 Eggs
1 tsp. Vanilla
2 cups flour
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
2 cups quick oats
Preheat oven to 350
Grease baking sheet. Cream butter, sugar, mix in eggs and vanilla. Add flour, baking powder, cinnamon, and salt to cream mixture. Stir in oats. Add coconut, nuts, raisins, m and m’s or chips for variety. Bake 11 to 13 minutes.
You can add: 1 cup raisins and 1 cup coconut or 1 cup nuts or chips.
Melinda C.

PASTERY'S/MOUSSE

CLASSIC CREAM PUFFS
Filling:
1/4 cup cornstarch
1/3 cup plus 1 Tbsp sugar
2 2/3 cups milk
1 Tbsp butter
1 tsp vanilla
1 tsp almond extract
1/4 tsp salt
Pastry:
1/2 cup (1 stick) butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 large eggs
Topping:
Confectioners' sugar
1) In a medium heavy saucepan, mix together cornstarch, sugar and milk. bring to a boil over med. heat, stirring. Boil for 1 minute, stirring constantly.
2) Remove pan from heat. Stir in butter, vanilla and almond extract, and salt. Cool for 1 hour.
3) Meanwhile, prepare pastry. In another medium saucepan, mix together butter, water and salt. Bring to boil over medium heat stirring, until butter melts.
4) Add flour to pan all at once, stirring vigorously. Cook, stirring, until dough forms a ball and pulls away from sides of pan. Remove from heat. Cool dough for 10 minutes.
5) Preheat oven to 375. Grease a baking sheet.
6) Add eggs to dough, one at a time, mixing well after each addition, until smooth.
7) Drop dough by T onto prepared baking sheet, spacing 2 inches apart.
8) Bake dough until golden, puffed, and crisp, 35-40 minutes. Transfer puffs to wire racks to cool. Pierce sides of each puff to release steam.
9) Cut puffs in half horizontally. Pull our any soft dough from inside. Spoon filling into bottom halves. Replace tops and dust with confectioners' sugar.
Baking tips: Sub whipped cream or ice cream for custard filling. Prevent soggy, fill not more than 2 hours before serving.
By: Jackie B.

ECLAIR DESSERT
2 Tbsp butter, 1 cube butter
1 cup hot water
1 cup flour
4 eggs
3 small pkg. instant vanilla pudding
4 1/2 cups milk, 3 Tbsp milk
1 8 oz pkg cream cheese
1 8oz tub cool whip
1/2 cup chocolate chips
1 cup powdered sugar
Crust: boil together 1 cube butter and hot water. Add flour. Remove from heat and add eggs, one at a time, mixing well after each one. Spread on greased cookie sheet. Bake at 400 for 20 minutes. Cool and push down bubbles.
Filling: Mix together pudding, 4 1/2 cups milk, and softened cream cheese. Spread on cooled crust. cover with cool whip.
Sauce: Melt together chocolate chips, 2 Tbsp butter, and 3 tbsp milk. Add powdered sugar. Drizzle on top. Keep in fridge until ready to serve.
By: Kirsten W.

MINIATURE CHOCOLATE ECLAIRS
Filling:
1 pkg (about 3 1/2 oz) choc. pudding/pie filling
2 cups milk
Pastry:
1/2 cup (1 stick) butter
1 cup water
1/8 tsp salt
1 cup all purpose flour
4 med eggs
Frosting:
2 Tbsp butter
2 oz (2 squares) semisweet chocolate
1 cup confectioners' sugar
2 Tbsp milk
1 tsp vanilla
1) Prepare filling, cook pudding according to package directions. Chill for 1 hour.
2) To prepare pastry, in a heavy saucepan, heat butter, water and salt over medium-high heat until mixture boils and butter melts.
3) Reduce heat to low. Vigorously stir in four all at once until mixture forms a ball.
4) Transfer pastry to a bowl; cool for 5 minutes. stir in eggs, 1 at a time, beating well after each addition.
5) Preheat oven to 400. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.
6) Spread each mound into a 4 x 1/2 inch rectangle, piling dough on top and slightly rounding sides.
7) Bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on sides of each eclair. reduce oven temperature to 375. Bake for 10 more minutes. Transfer to a wire rack to cool
8) To prepare frosting, heat butter and chocolate. Over low heat, stirring until melted. Remove from heat. Stir in sugar, milk, vanilla until smooth.
9)Slice eclairs in half. Spoon about 1 Tbsp of filling onto each bottom half and replace tops. Spread tops with frosting.
Baking tips:
A wire rack allows air to circulate below and around the food so it cools without becoming soggy.
By: Kirsten

EASY CHOCOLATE MOUSSE
Serves 4
1 pkg (3 oz) cream cheese, softened
1/2 cup powdered sugar
1 TBSP cold strong brewed coffee ( i didn't do this)
1/2 tsp vanilla extract
1 1/2 cups whipping cream, divided
4 oz semisweet chocolate, melted and cooled
1 oz unsweetened chocolate
6 to 8 small fresh strawberries or desired fruit
1) Place the cream cheese in a medium bowl. Beat with an electric mixer set on medium speed until creamy, about 1 minute. Add the confectioners' sugar, coffee and vanilla. Beat until smooth, about 1 minute.
2) Add 1 cup whipped cream to the bowl. Increase speed to high. beat, scraping down the side of bowl often, until soft peaks form, 1-2 minutes. Add the melted chocolate and beat until slightly thickened, about 1 minute. Spoon the mousse into 4 dessert cups.
3) Grate the unsweetened chocolate over each dessert. Refrigerate until chilled, at least 2 hours.
4) Place the remaining cream in a small bowl. Beat until soft peaks form, 1-2 minutes. Garnish each dessert with the whipped cream and strawberries. Serve
Great ideas: The semisweet chocolate can easily be melted in the microwave. Just place chocolate in a small bowl and cook on HIGH for 1 minute, stirring halfway through.
Serving suggestions: This luscious dessert is perfect after a "let's treat ourselves" meal of filet mignon, twice-baked potatoes and steamed asparagus.
By: Great American Recipes

PIES

CARAMEL-CHOCOLATE PIE SUPREME
If you would like this recipe, I am going to sell it instead.

FLAKY PIE CRUST
2 cups flour
1 teaspoon baking powder
1 tsp sugar
1 tsp salt
3/4 cups Crisco 1 teaspoon sugar
1/4 cup butter
5 tablespoon cold water
Sift dry ingredients and cut Crisco and butter into flour until pieces are sizes of large peas. Sprinkle with water, a little at a time over different parts of mixture, tossing quickly with fork until all particles stick together. When pressed gently, form pastry into a ball. Roll out at once and line pan. Chill for ½ hour before baking. 400 F for 10 minutes for pumpkin pie (325 F for other pies)
By Grandma Jean Black

PIE CRUST
2 ½ cups flour
1 cup Crisco
½ teaspoon salt
1 egg, beaten
1 Tbsp vinegar
1/4 cup cold water
Cut shortening into flour and salt; get real mealy. Mix egg, water and vinegar together; sort of drizzle it into flour. Mix around not up and down. Mold into ball. Roll out .
By: Grandma Dorothy Taylor

CHEESECAKE
1 (9 inch) crumbed pecan Sandie cookies (1/2 of the box)
1/3 cup lemon juice from concentrate
1 (8 oz) pkg soft cream cheese
1 tsp vanilla
1 (14 oz) sweetened condensed milk
topping, cherry, strawberry, raspberry, etc
In pie dish, melt about 1/4 cup (1/2 stick) butter with cookie crumbs and shape in dish. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with choice topping.
By: Kirsten W.

COCONUT PIE SOUTHERN
7 oz coconut
4 beaten eggs
2 3/4 cup sugar
dash salt
1 stick melted butter
2 tsp vanilla
4 Tablespoon flour
3/4 cup water
1 tall can evaporated milk
Beat all together, except coconut. Put in last. Pour in deep dish or Put into 2 shells. Bake 350 for 1 hour.
By: Aunt Janis

COCONUT KEY LIME PIE
Coconut Key Lime Bars

A pistachio and coconut graham crust compliments the tangy key lime bar filling. Try garnishing this tart treat with coconut whipped cream and a slice of lime.

Ingredients:
6 sheets graham crackers, quartered
½ C shelled pistachios
¼ C granulated sugar
¼ C shredded coconut
3 Tbsp coconut oil, melted
½ C fresh key lime juice
2 egg yolks
1 (14 oz) can sweetened condensed milk
½ C Greek yogurt
½” x ½” piece lime zest

Directions:
Preheat oven to 350°F. To make crust, add graham crackers to FourSide Jar and secure lid. Press “Pulse” 3-5 times. Add next 4 ingredients and secure lid. Press “Pulse” 6-8 times until crust reaches a coarse crumb texture. Press crust evenly onto bottom of 8-inch square pan. Bake crust for 10-12 minutes until crust is golden brown. Remove from oven and let cool (leave oven on). To make filling, add remaining ingredients to clean jar and secure lid. Select “Sauces”. Spread filling evenly over crust using a spatula. Bake, until filling is just set, approximately 10 minutes. Let cool completely and refrigerate at least 4 hours before serving.


FROZEN FLUFFY STRAWBERRY PIE
2 ½ cups flaked coconut, toasted
1/3 cup melted butter
2 ½ cups fresh or thawed frozen strawberries, mashed or pureed (about 1 ½ cups)
1 (3 oz) pkg cream cheese, softened
1 (14 oz) sweetened condensed milk
3 Tablespoons lemon juice
1 cup (½ pt) whipping cream, whipped
Additional fresh strawberries, optional
Combine coconut and butter, press firmly on bottom and up sides to rim of 9 inch pie plate ( can use cup cake pan). In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in pureed strawberries and lemon juice. Fold in whipping cream. Pour into prepared crust (mixture should mound slightly). Freeze 4 hours or until firm. Before serving, garnish with fresh strawberries if desired. Return to freezer
By: Kirsten

KNEADERS KEY LIME PIE (TARTS)
  • ½ cup fresh lime juice (3 to 4 limes)
  • 4 teaspoons grated lime zest
  • 4 egg yolks
  • 1 – 14 ounce can sweetened condensed milk
  • 8 3” tart shells
Directions:
1) It’s easiest to remove the lime zest from whole limes so start with that.
2) Cut the limes in half and squeeze out the juice being careful to not include any seeds
3) Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
4) Beat in the milk, then juice and set aside at room temp till it thickens.
5) Preheat oven to 325 degrees.
6) Pour mixture into tart crusts ( I just made mine from graham cracker crumbs from the store and shaped them in the cupcake or tart pans), bake for 5 minutes until the center is set, but still wiggles when shaken.
7) Remove from the oven and cool to room temp.
8) Refrigerate for at least three hours until well chilled.
9) Serve with whipped cream topping and decorate with a lime wedge.
Makes 8 Tarts
By: Kirsten W.


LEMON CHESS PIE
Southern Pie Very Very Good!!
Ingredients
  • Foolproof Pie Shell
  • 1 1/4 cups sugar
  • 1 1/2 tablespoons fine yellow cornmeal
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/3 cup fresh lemon juice
  • Grated zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (optional)
  • Instructions
  • Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350º.
  • Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell.
  • Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.
  • Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.
FOOLPROOF PIE SHELL
Ingredients
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter
  • 1/4 cup cold vegetable shortening
  • 4 tablespoons cold water
1) Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.
2) Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
3) Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.
4) Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using.
By: Kirsten W. (Family Fun.com)
PINA COLADA ICE CREAM PIE
8 servings
Prep: 20 min Freeze: 4 hours Stand: 15 minutes
1/2 cup canned cream of coconut (not coconut milk)
1 can (8 oz) crushed pineapple in juice, drained
2 Tbsp light rum, if desired
5 cups vanilla ice cream, softened
1 pkg (9 oz) ready to use graham cracker pie ( I would make my own) 10 inches in diameter
Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust.
Cover and freeze at least 4 hours or overnight
Let pie stand at room temperature for 10 to 15 minutes before serving.
BY: Betty Crocker Annual Recipe 2005