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 350ยบ.
  • 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

BREAKFAST

CREPES

BANANA-FILLED CARAMEL-CHOCOLATE CREPES

Prep/total: 1 hour 25 minutes Serves 12
these are really rich. I usely make the Canadian ones also so you don't have so much richness. Enjoy these are really good.
Crepes
1 box Pillsbury Traditional Fudge Brownie Mix (i just just my fave)
1 cup all purpose flour
3 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil (i used canola oil)
Filling
1 cup unsalted/salted butter
1/2 cup sugar
2 tsp vanilla
1 Tbsp finely grated lemon peel
6 large firm ripe bananas, cut into 1/4" slices
Toppings
1/2 cup caramel ice cream topping
3/4 cup frozen (thawed) whipped topping
2 Tbsp powdered sugar
1/4 cup walnuts (fave nuts)
1) In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2) Spray 10" skillet with no-stick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
3) Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
4) In large saucepan, cook butter and sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.
5) Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat until remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle with nuts and powdered sugar. Serve immediately.
By: Kirsten W.

FRENCH CANADIAN CREPES
2 cups milk
1 cup all purpose flour
1 egg
1 Tbsp butter, melted
Whisk all ingred. until smooth. Allow to rest in fridge at least 20 minutes before making recipe
Melt a little butter in crepe pan on low heat.
Add 3 Tbsp to swirl pan cook 1 minute. Loosen edges, flip cook another 1 minute.
Makes 10. Fill with sweetened whipped cream, fold, drizzle with maple syrup.
Or make your fave pudding (white chocolate mouse) and then your fave fruit, whipped cream and your fave syrup, caramel. Enjoy
By Kirsten W.

PRALINE PECAN CREPES
Prep time: 1 hr Cooking time: 13 min yield: 8 servings (2 cups sauce)
Crepes ingredients:
3/4 cup all purpose flour
1 ½ tsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 Tbsp butter, melted
1/4 tsp vanilla
1 tsp butter
Sauce ingredients:
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 Tbsp cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 Tbsp vanilla
*Combine flour, 1 ½ tsp sugar, backing powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 tsp butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes)
*Melt 1 tsp butter in 6 or 8 “ skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepes on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.
*Melt 1/4 cup batter in 10" skillet over medium heat; stir in 1/4 cup sugar, brown sugar, and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
*Meanwhile, fold each crepe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.
Nutrition Facts (1 serving): calories 220, fat 11g; cholesterol 50mg; sodium 180mg; carbs 26g; dietary fiber 1g; protein 4g


CASSEROLES

BREAKFAST CASSEROLE
4 lbs hash browns
fry cup onions, ham, bacon, green pepper
1 lb cheese, grated
Warm up hash browns until brown. Whip up 1 dozen eggs in separate bowl, add milk or cream.
Layer in 2 9x13 pan:
Hash browns
onions, meats and veges
egg and drizzle over
if you can’t see the egg, you need to make up more mix.
Put foil over the pan.
Cook at 350 to 375̊ for about 1 hour.

BREAKFAST SAUSAGE CASSEROLE
1 pkg sausage cooked, crumbled, drained 1 tsp dry mustard
10 eggs, lightly beaten 16 oz day old bread, cubed
3 cups light cream 4 oz cheddar cheese, shredded
1 tsp salt 4 oz Swiss cheese, shredded
1 bunch green onions, chopped
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350̊ or until golden brown. Serves 6 to 8.
By Grandma Dorothy Taylor

WESTERN SKILLET OMELET
Prep: 10 min Total:55
1 lb russet potatoes (about 3), peeled, cubed
6 slices Oscar Mayer bacon
1/2 cup chopped green peppers
1 tomato, chopped
3 green onions, sliced
6 eggs
1 cup shredded cheddar cheese
PLACE potatoes in large saucepan; cook with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside.
COOK bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 minutes, stirring occasionally.
MAKE 6 small wells in potato mixture. Add one egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 minutes or until eggs are set.
MAKES 6 servings
SHORTCUTS: Use Oscar Mayer Ready to serve bacon, which is 100% real, fully cooked bacon that is ready in 30 seconds, instead of the regular bacon. Omit cooking bacon.
BY: Kirsten (food & family fall 2007 magazine)


MUFFINS

LEMON BLUEBERRY MUFFINS
2 cups all purpose flour 1 cup fresh blueberries, rinsed/drained
1/4 cup plus 2 Tbsp sugar, divided 3/4 cup butter, melted
1 Tbsp baking powder 3/4 cup milk
½ tsp salt 1 egg
1 Tbsp lemon zest 1/4 tsp ground cinnamon
Preheat oven to 400̊. In classic batter bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.
Place butter in small microwave bowl on High 1 minute or until melted. Using pastry brush, lightly brush cups of muffin pan with butter; reserve remaining butter. In small batter bowl, whisk egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.
Using medium scoop, divide batter evenly among muffin cups. Combine remaining 2 Tbsp sugar and cinnamon in flour/sugar shaker. Sprinkle over muffins.
Bake 20-25 minutes or until golden brown and cake tester inserted in center comes out cleam. Remove to cooling rack. Cool 5 minutes; remove from pan. Serve warm.
Yield: 12 muffins
Nutrients per serving: cal. 200, total fat 10g. Sat. Fat 6g, chol. 45 mg, carbs. 25 g, protein 3 g, sodium 270mg, fiber 1 g
By Pampered Chef

RASPBERRY ALMOND MINI-MUFFINS
2 cups all purpose flour ½ cup (1 stick) butter, melted
2/3 cup sugar 2/3 cup milk
2 tsp baking powder 1 egg
1/4 tsp salt 3/4 tsp almond extract
1/4 tsp ground cinnamon 1/4 cup rasp preserves
Powdered sugar (opt)
Preheat oven to 400̊. Combine flour, sugar, powder, salt and cinnamon in classic batter bowl. Stir in melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray mini muffin pan with non cooking spray. Fill prepared muffin cups using medium scoop (1 scoop per muffin cup). Press approximately ½ tsp raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until lightly golden brown or cake tester inserted in center comes our clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.
Yield: 24 mini muffins
Nutrients per serving: cal. 109, total fat 4 g
BY Pampered Chef


PANCAKES/WAFFLES

CANDIED PANCAKES
1 ½ cups flour
1 egg, beaten
2 tsp baking powder
4 teaspoons melted butter
½ tsp salt
3/4 cup water
1/4 cup sugar
1 ½ teaspoon vanilla
3/4 cup milk
Mix add more flour if needed. Batter should be lumpy. Cook on skillet
By Jenn W.

GERMAN PANCAKES
6 eggs
½ tsp salt
1 cup milk
1/4 cup sugar
1 cup flour
5 T butter
Preheat oven to 450 whip eggs until thick and lemon color. Add the milk, flour and salt. Place the butter in the 9x13 pan and place in hot oven until melted. Pour the egg mixture into the pan and bake for 15 - 20 minutes or until golden brown.
By: Stephanie P.

PANCAKES
2 cups flour or wheat flour
2 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
Mix...add
1 cup milk and 1 cup buttermilk or 2 cups milk
2 eggs
2 Tbsp oil
Cook.
By: Erica H.

WAFFLES
1 3/4 cups all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
2 large eggs, separated
1 3/4 cups milk
1/4 cups vegetable oil
butter, for serving
Maple syrup, for serving
1) Heat waffle iron to high, Heat oven to 200. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
2) In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.
3) In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.
4) Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Cover iron and cook until no steam emerges, 5 to 7 minutes.
5) Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with warm butter and syrup.
By: Kirsten W.


SYRUPS/SAUCES

APPLE CIDER SYRUP

1 cup sugar
½ tsp lemon juice
2 T corn starch
1/4 tsp cinnamon
2 cups apple cider - juice
1/8 tsp nutmeg
2 T butter
stir in pan and melt simmer 5 to 10 minutes. I make wassail up and then us that in stead of apple cider.
By: Stephanie P.

BLUEBERRY PATCH SYRUP
1 pt fresh blueberries
1/4 cup water
1 /2 cup granulated sugar
1 TBSP lemon juice
Rinse the blueberries and remove the stems. Place in a 3 quart saucepan. Add the water and sugar.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low. Cook, stirring occasionally, until thickened, about 10 minutes.
Press the blueberries through a fine sieve, reserving the juice and discarding the skins.
Add the lemon juice and mix well. Let stand to cool. Pour into a glass jar with a lid. Store in the refrigerator for up to 3 weeks. Reheat to serve or serve at room temp.
per 2 Tbsp servings: 69 cal., 0g protein, 0g Fat, 18g carb; 2 mg sodium; 0mg chol.; 1g fiber.
Tip: this recipe is very adaptable; try it with strawberries, blackberries, raspberries or red currants

FRUIT AND YOGURT DIP
1 carton (8oz) vanilla yogurt
2 T brown sugar
4 tsp lemon juice
favorite fruit

HOT BUTTERED BLUEBERRY SAUCE
1/3 cup sugar
2 Tbsp all purpose flour or 1 Tbsp cornstarch
1/4 tsp salt
1 Tbsp lemon juice
1 cup hot water
1 ½ cups fresh or frozen blueberries, whole, unsweetened
2 Tbsp butter
3 Tbsp Amaretto or almond flavored liqueur
In a saucepan, combine sugar, flour or cornstarch, and salt.
Add lemon juice and water, slowly, stirring until well blended. Bring mixture to a boil over high heat, whisking vigorously. Cook until thickened, about 2 minutes.
Stir in blueberries, butter and flavoring. Serve warm at room temp.
Storing Sauce Store any unused sauce in a covered container in the fridge
About thickeners If you use flour to thicken the sauce, it will be opaque. If you use cornstarch, the sauce will be clear and glossy.


FRENCH TOASTS


MOTHER'S DAY FRENCH TOAST FROM KNEADERS
Ingredients:

  • 8 oz cream cheese softened
  • 1 cube butter
  • 1 cup maple syrup

Microwave above for 30 seconds and beat until smooth

  • 1 1oaf of Kneaders Chunky Cinnamon

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

  • 12 eggs
  • 2 cups half/half
  • 1 tsp vanilla (more if you like)

Beat until frothy, pour over Chunky Cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve

PEACH FRENCH TOAST
1 cup packed brown sugar
5 eggs
½ cup butter
1 ½ cup milk
2 Tbsp. water
1 Tbsp. vanilla extract
1 pkg. frozen peaches
Ground cinnamon
1 loaf thick sliced bread
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 9 X 13 pan; top with frozen peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover; bake 25-30 minutes longer until the bread is golden brown
By: Kirsten W.

PRALINE FRENCH TOAST
6 Tbsp Butter
1/4 cup Sugar
1 cup Light Brown Sugar
1/3 cup Milk
2 tablespoons Light Corn Syrup
1 tsp grated Orange Rind
½ cup chopped Pecans
½ tsp Cinnamon
2 Eggs plus 3 Egg whites
1 tsp Vanilla
1 cup Orange Juice
1 (16oz) loaf French Bread-cut into 12 to 15 (1 inch) slices
*In a microwavable dish, combine butter, brown sugar & corn syrup. Microwave until the butter has melted & the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish.
*In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon & vanilla.
*Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices.
*Cover with plastic wrap & refrigerate overnight.
*Prior to serving, preheat to 350 degrees.
*Bake for about 30 minutes or until toasty. Serve immediately with some of the praline sauce that forms in the bottom of the baking dish!
Enjoy!
By: Kirsten W



BREADS and ROLLS

Butter Crescents(SCAN PICTURE)
Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes
Makes 1 dozen crescents
½ cup milk
1 pkg active yeast (2 1/4 teaspoon)
½ cup (1 stick) butter, soft
½ cup warm water (105 - 115 F)
1/3 cup granulated sugar
1 large egg, lightly beaten
½ teaspoon salt
3 ½ - 4 cups all-purpose flour
Glaze
1 large egg, lightly beaten
1) In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).
2) In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3) Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4) On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5) Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.
6) Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7) Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8) Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking tips: Knead dough very gently to keep rolls tender: Also you can use a bread machine on bread cycle; put wet on bottom, dry on top.
Also I don't put the egg wash on top, I do butter. Also after they are done cooking, I put butter then Kosher Course Sea Salt on top, makes a big difference
By: Kirsten W

CARROT CAKE MUFFINS
makes 24
1 /2 cup sugar
2 cups whole wheat flour
1 1/2 tsp baking soda
2 tsp cinnamon
little nutmeg
1 1/2 cups applesauce
1/2 tsp salt
6-8 egg whites plus 4 eggs
2 cups grated carrots
1 cup drained crushed pineapple
stir and put in muffin tins. Bake at 350 for 30 minutes
By: ?

Chocolate Bran Muffin
1 pkg fat free krusteaz brownie mix
1 tsp vanilla
½ tsp baking powder
2 ½ cups water
3 cups all bran kelloges cereal
soak cereal in the water for 5 minutes. Add the rest of ingredients. Preheat 350 greased muffin tins 2 dozens bake for 20 minutes.
By: Stephanie P

Garlic Bread
1 cup Mayo
1 cup shredded/grated parm. cheese
couple of chopped green onions (as many as you like)
sprinkle about 1/2 tsp or so of garlic powder/salt (i smell it and when it smells good that is how much i put in)
stir and spread over french bread
Broil for about 2-3 minutes. don't leave the oven. it burns fast.. this is the best bread.
BY: Aunt Becky

Homemade Bread, Rolls, Hot Dog Buns, Hamburger Buns...etc
Feather light rolls:
This is doubled and makes four loafs, 2 dozen rolls, 2 large Parmesan braids, etc..
Preheat oven 375 degrees
Dissolve:
In small deep bowl:
4 packets yeast
1 cup very warm water
2 Tbsp sugar
At least 20 minutes
IN the meantime, scald in sauce pan:
2 cups milk
2/3 cups sugar
2/3 cups oil ( I like Wesson vegetable oil)
Let cool!!!!
Combine all of the above when milk mixture is cooled and add:
4 eggs
2 tsp salt
10 cups flour (a couple of cups at a time). Knead or beat well!!!
Dough should be sticky. It should come off the sides of the mixer bowl when all of the flour has been added.
Lightly grease or PAM a large bowl. (the large salad Tupperware bowl is good for this)
Turn dough into bowl, cover with warm cloth and let rise until double (about 30-45 minutes). this depends on how warm your kitchen is and where you put it. I put mine on the counter next to my preheating oven.
Next:
Punch down and shape into rolls, bread, cinnamon rolls, hamburger buns, Parmesan braids, etc.
Let rise again (about 20 minutes)
Bake in oven 375 about 10-12 minutes for rolls and 25-30 minutes for bread...light golden brown.
FOR rolls, I melt butter. Roll out dough sort of thick, and cut with a small canning lid ring. Then I grab hold of the edge of the circle, run it through the melted butter on the inside and bring the edge across to the other edge, pinch together and put the pinched side down on a greased baking sheet. Or I make crescent rolls by rolling dough out with rolling pin, cut into triangle start by rolling from the line edge to the point. Put rolled dough edge down on greased cookie sheet and bake. Let rise until double.
WHEN kneading by hand: put dough in large plastic bag and knead...it will not stick to your fingers.
Make sure you let the yeast rise about 20 minutes.
Sticky dough is better than too dry.
WHEN making bread: put all dough on lightly greased counter, divide into fourths and roll each fourth with rolling pin to get bubbles out and then roll oblong, pinch edges (pinced edge on bottom) and put into loaf pan.
Let bread cool on rack (prevents bread from sweating)
cover immediately when cooled.
By: Vicky B

PIZZA DOUGH
1 3/4 cup water
2 Tbsp sugar
1 tsp salt
1 tsp lemon juice
1 Tbsp yeast
4 cups flour
Put in bread machine on dough cycle.
Ps you can add different kinds of seasonings to this and it will be Yummy. by Dorothy
By: Aunt Wendy

FAVORITE PIZZA DOUGH
1 cup plus 2 Tbsp water
2 Tbsp olive or vege oil ( i always use olive)
3 cups Better for bread Flour (i also use 1/2 of it wheat flour)
2 Tbsp grated Parmesan cheese
1 1/2 tsp Italian seasonings
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast (for bread machine if you use it)
I put everything in my bread machine on the dough cycle. If you know how to do bread I am sure you can do this by hand.
After it is risen, i roll out and cook it for about 7 minutes so the dough won't be doughy in the middle. Spread whatever your heart desires on the top and cook at 400 degrees for about 12 to 20 minutes, depending on your oven... You will love it
By: Kirsten

MUFFINS
I am not sure what these are called but very good
1/4 cup butter
1/2 cup brown sugar
1/4 cup molasses
2 eggs
1 cup milk
1 cup whole wheat flour
1 1/2 tsp baking soda and baking powder
1 1/2 cups wheat bran
stir and put in muffin tins. Bake at 350 for 20 minutes.
Enjoy
By: ?

ZUCCHINI BREAD
1 cup sugar
1 cup oil
1 cup brown sugar
3 eggs
2 cups zucchini
1 Tbsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 Tbsp cinnamon
1/4 tsp nutmeg
Bake at 350 F for 35 minutes.
By: Jenn Weakley

Drinks

FANCY BERRY BEVERAGE
2 qts. cranberry juice, chilled
1 qt vanilla ice cream, softened
1 pkg (10 oz) frozen, sweetened strawberries, thawed and pureed
1 1/4 cup sugar
1 tsp vanilla
2 cups whipping cream, whipped
1 qt ginger ale, chilled
In large bowl, combine 1st five ingredients; stir until smooth and sugar is dissolved. Fold in whipped cream. Slowly add ginger ale and stir gently to mix. Pour into glasses. Serve immediately.
Yield: 5 quarts
By: Kirsten W

GRAPE APE
8 oz cran-grape drink
1/2 cup vanilla ice cream, softened
8 oz club soda
Put cran-grape drink and ice cream in blender. Blend on high for a few seconds or until combined. Stir in club soda.
Serves 2
By: Kirsten W.

LEMON GARLIC TEA
6 cups water
3 cloves garlic, pressed
3/4 cup honey
3/4 cup fresh squeezed lemons (about 4-5)
Bring water and garlic to boil for 15 minutes. Drain garlic out of water and add honey and lemon.
Add cayenne pepper (for....)
Hint this is good for when you are sick with: sore throat, kidney problems ( make 1 gallon with the pepper and drink it all in one day,nothing else to eat.)
By: Brenda O.

MANGO ENERGIZER DRINK Serves 4
2 mango's, chopped
1/4 cup plain yogurt
3/4 cup freshly squeezed orange juice
1 tsp honey
½ cup unsweetened pineapple juice
1 tsp wheat germ
1 cup low fat milk
Juice of ½ lime
1) Place all ingredients in the jar of a blender. Blend until well combined and smooth. Divide evenly between 4 chilled glasses; serve immediately.
By: Kirsten W.

ORANGE PINEAPPLE GRENADINE DRINK
2 (6 oz) frozen pineapple/ orange juice (one of each)
1 2 liter ginger ale
about 1 ounce grenadine clear glasses
pour ½ juice, ½ ginger ale. Then pour it carefully on the side of the glass to make it the cool look. It makes the 3 layer look
By: Kirsten W

RASPBERRY SLUSH DRINK
3 pkg raspberry kool-aid
4 cups sugar
4 cups warm water
46 oz pineapple juice (1 frozen juice, make up juice)
12 oz frozen lemonade (do not make up)
6 oz lemon juice
2 (12 oz) pkg of frozen raspberries
2 litter bottle lemon lime drink
2 gallon container
Dissolve sugar, kool-aid with warm water. Add pineapple juice, lemonade, and lemon juice. Add raspberries and enough water to make 2 gallons. (About 3 ½ qts more water). Freeze through the night. Take out about 1 hour before serving and mix up until slushy. Add the lemon lime drink. Serves 75 ½ cups
By: Kirsten W.

STRAWBERRY FROSTRY FREEZE
3 oz cran-strawberry drink
2 oz thawed frozen strawberries
3/4 oz grenadine
1 cup crushed ice
strawberries for garnish
Put all ingredients, except garnished strawberries,in a blender. Blend on high for a few seconds or until well blended. garnish with stawberries.
serves 1
By: Kirsten W.

STRAWBERRY LEMONADE
1-2 cups pureed strawberries
1 frozen can lemonade
water
Blend 1 cup strawberries, in blender until pureed. Make lemonade as it says on can and stir in strawberries. Can add more strawberries if needed. You can do raspberries also.
By: Kirsten W.

VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64 oz can pineapple juice
1 can cream of coconut
2 (2 liter) ginger ale
ice cubes
In large punch bowl, add the 3 cans of frozen fruit punch. Keep on of the empty frozen juice cans. Fill the can with water 6 times and to punch bowl. Add pineapple juice, one bottle of ginger ale and ice cubes. Stir. Then add as much of the 2nd bottle of ginger ale leaving at least 3" from rim. Stir. Pour in can of cream of coconut on top.
Serves about 40 to 70 people.
By: Kirsten W

WASSEL
2 qt apple cider
1 1/2 cups oj
3/4 cups pineapple juice
1 Tbsp brown sugar
1/2 tsp lemon juice
2 cinnamon sticks
Dash cinnamon
dash ground cloves
Put everything in pot and warm
Serves 10-12
By: Kirsten W.

Here is another Wassel I have found and it was a hit for our Progressive dinner..
Seasonal Cider
6 cups apple cider
3 cups oj
2 cups water
1/2 cups lemon juice
3/4 cup brown sugar packed light
3 sticks cinnamon sticks
12 whole cloves
1/4 tsp ground cardamon
1/4 tsp ginger
1/4 tsp nutmeg
lemon slices
1) Combine all ingredients except lemon slices in 4 qt saucepan
2) Bring to boil.
3) Reduce heat to low: continue heating for 15 minutes to blend spices
4) remove cinnamon sticks and cloves
5) Serve in mugs garnished with lemon slices. Enjoy!
By: Flour Girls and Dough Boys in American Fork UT

Main Dishes

Brazilian Roast
Tri tip beef roast (½ per person)
Rock salt
put the rock salt over roast for about 2 to 3 hours

Salsa
6 small roman tomatoes
1 big onion (or 2 med onions)
½ cup green pepper
2 green onions
1 stock celery
½ cilantro punch
½ punch parsley
dressing ½ cup of each: water, white vinegar, good canolia oil (mazolia)
Grill the roast until you like it and put the salsa on top.
BY: Pat F.

CHICKEN KELLY
6 chicken breasts
3/4 cup mushrooms, quartered
2 eggs
½ lb muenster cheese (cheddar)
1 cup seasoned bread crumbs
3 tsp chicken base (bullion)
1 T butter 1 cup hot water
1 tsp garlic powder Olive oil
1 Tbsp parsley flakes
1)Cut chicken into bite sized pieces. Place in two beaten eggs. Combine bread crumbs, parsley and garlic. Drain chicken and coat with bread crumb mixture (I do this in a plastic bag)
2)Add olive oil to non-stick skillet, brown chicken. Melt buter in 9x13 pan. Layer chicken and mushrooms. Add grated cheese on top. Dissolve chicken base in water, pour over chicken. Cover and bake for 45 minutes at 350.
By: Sue W.

CHICKEN STUFFED WITH HERBY MASCARPONE
okay I am changing this alittle
This only serves 2 so this is what I did for my family, I like alot of filling so i put alot...
So I will put what they have and what I did..
Ingredients:
2 Tbsp mascarpone cheese (it is a Italian cream cheese)
( used 2 containers of 5 oz each)
1 Tbsp rosemary, finely chopped
( I didn't have fresh rosmary so I used the Pampered Chef Rosemary blend, I just sprinkled it in until it smelled/tasted good)
1 garlic clove,crushed

( I used some garlic that is already crushed from Sams about 1 Tbsp or until it smelled good)
Salt and pepper
2 boneless skinless chicken breats
( I think I had between 6 or 8 chickens)
4 slices prosciutto
( so depends on how many chickens you have, it is 2 per chicken)
1 tsp olive oil
1/2 lemon
( now, I only used one total and my family thought it was too lemony, I thought it was wonderful)
Directions
1) Heat oven to 400 degrees. Mix the mascarpone cheese with the rosemary, garlic and seasonings.
2) Place the chicken breast on the board and cut a pocket in for the stuffing. Put a spoonful of the mix in each pocket of breast.
3) Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed ( i put a tooth pick to hold it one)
4) Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15 to 20 minutes until just cooked.
5) Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
(Now the only place I could find this cheese was in SL, at a "organic store"It is around 4 to 5 dollars each. So you can experiment this with cream cheese instead. If you do, let me know how it tastes with it. )\
By: Kirsten W.

CHICKEN PUFFS

about 2 cups shredded chicken
1 (8oz) softened cream cheese
1 (1/2 cup) stick soft butter
salt/pepper
Mrs. dash
I mix all of this in a mixer until blended.
2 to 4 cans of croissants or homemade below (that's the best)
This is the recipe for the rolls I make. I put everything, (wet things first then the flour and yeast on top) in a bread machine and put it on dough cycle, or you can make it by hand.

Butter Crescents
Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes
Makes 1 dozen crescents
½ cup milk
1 package active yeast (2 1/4 teaspoon)
½ cup (1 stick) butter, soft
½ cup warm water (105 - 115 F)
1/3 cup granulated sugar
1 large egg, lightly beaten
½ teaspoon salt
3 ½ - 4 cups all-purpose flour
Glaze
1 large egg, lightly beaten
1)In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).
2)In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3)Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4)On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5)Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.
6)Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7)Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8)Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking tips: Knead dough very gently to keep rolls tender.
By: Kirsten W.

CHICKEN HONOLULU
3 Tbsp lemon juice
1/4 cup soy sauce
½ cup chicken broth
½ tsp fresh crushed garlic
1/4 tsp fresh ginger
1 lb chicken breast
1 tsp onion powder
double recipe, warm chicken broth then add everything else. Pour over chicken and marinate in a 9x13. Put sliced pineapple on top and cook on broil for 20 minutes, turn chicken ½ through. Another way, grill and add fresh sauce that you doubled and pour on top after you grill. Or bake for about 35 minutes.
By: Holly R.

CHICKEN PARMESAN
4 chicken breasts, cut in half
8 mozzarella cheese
½ cup bread crumbs
2 eggs, beat
½ Parmesan cheese
Beat 2 eggs. Mix dry ½ cup bread crumbs and parmesan cheese in pie plate. 8 chicken cutlets season with salt and pepper.
Dip chicken in egg and bread crumbs. Brown on each side for about 1 to 2 minutes in 2 Tbsp olive oil. Cook through. Drain on paper towel.
Put about 2 cups of tomato sauce on bottom of cookie sheet. Place chicken on top of sauce. Top with mozzarella cheese. You can also put slices of tomatoes until cheese. Broiler for about 2 to 4 minutes.
BY: Kirsten W.

CHICKEN POT PIE
2 lb chicken breasts
1 pkg pie crust (pilsbury)
1/4 cup butter
1 lg onion, chopped
3 Tbsp all purpose flour
½ tsp dry thyme
10.5 oz can chicken broth
½ cup cream
16 oz frozen peas and carrots
3/4 tsp salt
1/4 tsp bell pepper
1 egg yolk
1 tsp water
Place chicken in sauce pan in water. Boil 10 mins, let cool. Shred.
Put pie crust in pie plate, set aside.
Roll out the other pie crust on lightly floured surface. Cut in ½” wide stripes
melt butter in lg sauce pan and cook onions about 3 minutes.
Whisk in flour and thyme and cook stirring for 2 minutes. Add broth and heavy cream, whisk until it thickens up for about 3 to 4 minutes.
Remove from heat and add chicken and veges., salt and pepper. Spoon in pie crust and twist the stripes of pie crust and lattuce across. Beat egg yolk and water and baste in over the crust.
Bake for 45 minutes at 425 degrees and let stand for 10 minutes.
BY: Kirsten W.

CHICKEN/SHRIMP ENCHILADAS WITH SWEET CORN SAUCE
Prep: 35 minutes Total: 1 hour 5 minutes Serves: 4
Sauce:
1 box (10 oz) green giant niblets frozen corn & butter sauce
1 can (4.5 oz) old el paso chopped green chilies
1 Tbsp sugar
1/4 cup lightly packed fresh cilantro springs
3/4 cup milk
Enchiladas:
1 Tbsp light olive oil
1 tsp lime juice
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled/deveined ( i used a can of cooked, shredded chicken)
1/2 tsp cumin
1 cup refrigerated cooked shredded hash brown potatoes (from 20 oz bag)
1/4 cup diced red bell pepper
1 jalapeno chilie, seeded, diced
2 cups shredded Mexican cheese blend (8 oz)
8 flour tortillas for soft tacos & fajitas (10.5 oz pkg)
Finely chopped red cabbage, if desired
1) Heat oven to 350. Spray 13x9 glass baking dish.
2) Cook corn in microwave as directed on pkg.
3) In blender or food processor, place 1 cup of the corn and butter sauce, 3 Tbsp of the green chilies, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
4) In 10" nonstick skillet, heat oil and lime juice over medium high heat. Add chicken/shrimp; sprinkle cumin over chicken/shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink or chicken is warm. Remove shrimp/chicken skillet to cutting board; chop. set aside.
5) In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp/chicken, remaining green chilies, the bell pepper, jalapeno chilie and cheese until mixed.
6) Heat tortillas in microwave as directed on package.
7) Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
8) Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.
By: Kirsten W.

CHILI
3/4 lb ground beef (or have no meat is real good)
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 (16 oz) can tomatoes, cut up
1 (16 oz) can dark red kidney beans, drained
1 (8 oz) can tomato sauce
2-3 tsp chili powder
1/2 tsp dried basil (crushed)
1/4 tsp salt
1/4 tsp pepper
In large sauce pan cook meat, onion, green pepper and garlic till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes 4 main dish servings.
By: Holly R.

CITRUS ROASTED CHICKEN
Ingredients:
4 to 5 lbs roasting chicken
1 orange, quartered
1 lemon, quartered and seeded
1 small onion, peeled and quartered
2 bay leaves
salt pepper
2 Tbsp EVOO, plus extra for drizzling
Yields 4-6 servings
Preparation:
Preheat oven to 425
Stuff the chicken cavity with the orange, lemon, onion, and bay leaves. Tie up the legs and season the outside with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little EVOO and roast until the juices run clear and a thermometer reads 160, about 90 minutes. (i think it was closer to 1 hour and 15 minutesish). After it was done, I wish i would of poured the juices over the chicken as it was cookin. I did put some slices in the chicken after it was done and poured the juices over it a whole bunch of times and after we tour it apart, i poured more of the juices over each chicken piece. It was very good and let me know if you try this :0)
By: Kirsten W. (I got this from Rachel Ray)

COLA BRAISED POT ROAST
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
1. Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

CREAMY BEAN SOUP WITH TAQUITO DIPPERS
This is way easy and the dippers you need to like triple because everyone loves them.
1 can (16 oz) refried beans
1 can (14.5 oz) petite diced tomatoes, undrained
1 cup chicken broth
1/2 cup (from 14 oz can) unsweetened coconut milk (not cream of coconut)
1 can (4.5 oz) chopped green chilies
1 pkg taco seasoning mix (if you don't like it spicy, use only 1/2 of mix)
6 sticks sharp cheddar or chipotle cheddar cheese (i just just grated cheese)
1 pkg flour tortillas for soft tacos & fajitas (12)
2 Tbsp pure vegetable oil
1/4 cup chopped fresh cilantro, if desired
4 medium green onions, sliced (1/4 cup), if desired
1) Heat oven to 450. Line cookie sheet with foil.
2) In 2 qt. saucepan, stir refried beans, tomatoes, broth, coconut milk, green chilies, 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 side 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. I also put sour cream in this for garnish.
By: Kirsten W.

CREAMY CHICKEN ALFREDO
makes 6 servings
Ingredients:
1/4 cup all purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz each)
1/2 tsp salt
2 Tbsp plus 1 tsp olive oil divided
3 cloves of garlic, minced
1 Tbsp Minced onion (i used a whole onion)
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp pepper
1 Tbsp coarsely chopped fresh parsley (i used dry)
1) Preheat oven to 375 f. Place flour in shallow dish ( i ended up having to use more flour) or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp olive oil in a large skillet over medium-high heat until hot. Add chicken; cook turning once, until golden brown, 2-4 minutes per side. Remove chicken from skillet place in a 13x9 dish.
2) Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1 to 2 minutes. Increase heat to medium high; add cream, cheese and pepper. cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish.
3) Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 F . 8 to 12 minutes. (more like 20 minutes) Sprinkle with parsley.
Hint: In my other alfredo sauce it says to sprinkle some nutmeg in it so that is what I did. also I love extra sauce so I doubled the sauce, I also made steamed asparagus so I could use some of that cheesy sauce for them. And on top of the chicken I sprinkled extra Shredded Parmesan Cheese.
By Kirsten W.

EASY ALFREDO SAUCE
1 pt heavy whipping cream
1 stick butter
3/4 cup grated Parmesan cheese
1/2 tsp garlic powder
dash pepper
Simmer and stir 1st 3 ingredients until melted together. Add rest and simmer for 15 to 20 minutes. Great on fettuccine with grilled chicken and broccoli. Last night we made it with Lobster ravioli and loved it. My kids gobbled this down. this is for sure a keeper.
By Kirsten

FLASH-ROASTED CHICKEN AND SPINACH
1/4 cup, plus 4 tsp olive oil, divided
1/4 cup fresh lemon juice
1 Tbsp minced garlic
2 bay leaves, halved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
4 boneless skinless chicken breast, halved
3 (6 oz) bags baby spinach
1) In large resealable plastic bag, combine 1/4 cup on the oil lemon juice, garlic, bay leaves,, 1/2 tsp of the salt and 1/4 tsp pepper; still well. Add chicken; seal bag. Turn to coat evenly. Refrigerate at least 2 hours or overnight, turning occasionally.
2) Heat oven to 500 degrees. Remove chicken from marinade; discard marinade. Heat large ovenproof skillet over medium heat until hot. Add chicken; cook 2 minutes or until browned on bottom. Turn chicken; place skillet in oven. Bake 5 minutes or until browned and no longer pink in center. Remove from oven; cover loosely with foil.
3) Meanwhile, place spinach in shallow large roasting pan. Drizzle with remaining 4 tsp oil; toss to lightly coat. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper; toss. Bake 5 minutes or until leaves are wilted.
4) To serve, divide spinach among 4 plates; place chicken breast over spinach. Drizzle with pan juices.
PS...I made steamed carrots and steamed them for 10 minutes then I added cabbage to the carrots then steamed them all together for another 10 minutes. add butter, salt and pepper. Was sooooo good!
Serves 4
By: Kirsten W.

LEMON GRILLED CHICKEN
Ingredients:
1 lemon
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp chopped fresh parsley plus extra sprigs for garnish
1/4 tsp dried thyme
1/4 tsp marjoram
(I just used Italian seasoning instead of the 3 herbs)
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts (about 6 oz. each)
Instructions:
1) Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp zest. Finally, squeeze the juice from the lemon into a bowl.
2) In a large bowl, combine lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3) Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
GREAT IDEA:
The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.
By Kirsten W.

MAPLE GLAZED CHICKEN WINGS
2 to 3 lbs chicken wings
1 cup maple syrup
½ cup onion, finely chopped
2 Tbsp Dijon mustard
2/3 cup chili sauce
2 tsp Worcestershire sause
Put the chicken in a 9x13 pan. Mix all the rest of the ingredients in a bowl and pour over chicken.Marinate over night or at least 4 hours. Bake at 375̊ for 30 minutes with tin foil over then rotate chicken every 15 minutes and pour sauce over chicken. Another way is, make the sauce, take ½ the sauce and save. Pour the other ½ over the chicken and marinate. Discard the marinate and cook chicken on grill and use the other ½ of sauce and brush over chicken on grill until done.

PASTA SAUCE ITALIAN RED
PEACHY CHICKEN
3 chicken breasts, halved ( i just fill up a 9 x 13 pan)
1/2 cup flour
salt and pepper
2 Tbsp butter
2 Tbsp cooking oil
1 1/2 cups orange juice
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp basil
1/2 tsp nutmeg
1 can (16 oz) peach halves, drained
(I double the juice for this recipe for a full 9x13 pan of chicken)
Shake chicken in bag with flour and salt and pepper to taste; brown in butter and oil. Place browned chicken in a greased 3 quart casserole dish. Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour over chicken. cover and bake at 375 for 1 hour and 15 minutes or until tender. baste often. then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
serves 6 (for the original recipe)
I also just use sliced peaches and i cover the chicken. i love the peaches in this and the lots of sauce... we serve this over sticky rice or normal rice.
By: Kirsten W.

QUICK PINEAPPLE CHICKEN
Serves 6
6 skinless chicken breasts halved (about 6 oz each)
1 (16 oz) bottle Italian vinegerate salad dressing
1 cans (12 oz) pineapple juice
Arrange chicken in a large shallow pan. Pierce meat with fork. Combine dressing and juice. Pour over chicken. Chill, at leat 15 minutes, until ready to cook, (can make up to 12 hours ahead). Preheat broiler, tear off a piece of aluminum foil twice as long as a broiler pan and place in pan. Arrange chicken on foil. Pour about ½ cup of marinate over chicken. Seal foil. Broil foil packet for 15 minutes. Open foil, broil until chicken is cooked through about 5-10 more minutes more.
I add 2 cans of chuck pineapple instead of 1 can of juice.
By: Kirsten W.

Roasted Chicken, Onion and Rosemary Pizza
2 cups cooked chicken, coarsely chopped 1 tsp PC Rosemary Seasonings
1 medium red onion, sliced 1/2 tsp salt
1/4 cup fresh parsley, snipped 1/4 tsp coarsely ground black pepper
2 Tbsp olive oil 1 pkg (8oz) shredded mozz. Cheese, divided
2 garlic cloves, pressed 2 Roma Tomatoes, chopped
Roll out dough to within ½” of edge of large round stone. Coarsely chop chicken. Slice red onion into 1/4" thick slices and snip parsley. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, tomatoes, black pepper and 1 ½ cup of cheese. Spread chicken mixture over dough to within ½" of edge. Sprinkle with remaining cheese. Bake at 400̊ for 18-22 minutes or until golden brown. Let stand 8-10 minutes before serving.
By Pampered Chef

SPINACH-STUFFED CHICKEN BREASTS
prep time 25 minutes
time: 1 hour
makes 6 servings, 1 chicken each
1 ½ cups water
6 Tbsp kraft roasted red pepper italian with Parmesan dressing, divided
1 pkg (10 oz) spinach leaves, stems removed, chopped
1 pkg (6 oz) stove top stuffing mix for chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1 ½ lb) pounded to 1/4 thickness
½ cup kraft shredded mozzarella cheese
preheat oven to 350. Bring water and 2 Tbsp of the dressing to boil in a large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes. Set aside.
Place chicken, top sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9 inch baking dish. Brush with remaining 1/4 cup ( 4 Tbsp) dressing.
Bake 30 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked through (170 )
BY: Kirsten W.

SWEET AND SOUR CHICKEN
1/4 cup sugar
½ cup vinegar
1/4 cup pineapple crushed
3 to 4 Tbsp catsup
1 Tbsp soy sauce
1/4 tsp accent seasonings
½ tsp salt
Cook 10 minutes and simmer. Cut chicken, sprinkle with garlic salt let set dip in corn starch then eggs. Fry to set up. Put in pan pour sauce over the meat. Bake ½ hour, 350̊ after 15 minutes, turn over. Eat with rice.
BY: Kirsten W

SWEET AND SOUR SAUCE (for Meatballs, chicken, beef or just make it for dipping sauce for your egg rolls or anything else you need it for)
1 /2 cup vinegar 6 Tbsp ketchup
1 /2 cup sugar 4 tsp corn starch
2 Tbsp soy sauce 1 /2 cup pineapple tiblets with juice, or crushed
Put everything on stove and bring to boil.
1) ONE WAY:I put everything in a pan and the cornstarch last and make sure it is mixed up then add the pineapple.
2) 2ND WAY: Pour over Meat balls. or put chicken (cooked cut up)/meatmalls in a crock pot or a big pan, then pour sauce on top and cook until done.
I usually 2xs this recipe. and it is enough for 7 people in our family for right now

SWEET SALSA CHICKEN
1 1/2 cups salsa
2/3 cups honey
1/2 cup orange juice
1/2 cup soy sauce
1/4 tsp olive oil
4 tsp ground ginger
6 boneless skinless chicken breast halves (4 oz each)
1 1/2 tsp cornstarch
2 Tbsp cold water
1) In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and Refrigerate remaining marinade.
2) Drain and discard marinade from chicken. Place the chicken in a 11x7" baking dish coated with cooking spray; top with reserved marinade.
3) Bake, uncovered at 375 degrees for 20 to 25 minutes or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.
4) In a small saucepan, combine cornstarch and cold water until smooth; stir in a pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
OKAY I totally didn't finish this recipe. I was in such a hurry to make it I forgot to add the soy sauce and then at the end forgot to thicken it and it still was very good. I will have to try it again and do it the right way. It is very yummy and I made sticky rice and put the chicken over it. I probably would make 1 1/2 times the sauce but i we are dippers in our family and love sauce.
Enjoy
By: Kirsten W. (from the Taste of homes cooking school cooking magazine I just bought in May 2010, pg 12)

TERIYAKI CHICKEN
chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.

TERRIYAKI STIR FRY SAUCE FOR YOUR FAVE. MEAT
2 tsp ginger
1 / 2 cups brown sugar (1/4 cup honey)
1 cup soy sauce
1/4 cup vinegar apple cider
Marinate in your chicken over night for best results. Can marinate 2 to 3 hours and be okay.
By: Stacie R.

ZESTY PORK TENDERLOIN
6 servings *Prep time: 5 minutes * Start to finish: 1 hour 35 minutes

1/4 cup ketchup
1 Tbsp sugar
1 Tbsp dry white wine or water
1 Tbsp hoisin sauce (i used the one with garlic cuz that is what i had and it was yummy)
1/2 tsp salt
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
(I would at least double if not triple the sauce because after you cut it you want to smother it in the sauce)
1) Mix all ingredients except pork in a shallow glass or plastic dish. Add pork: turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours
2) Heat oven to 425 degrees. Place pork on rak in shallow roasting pan (i used a 9x13 pan) Insert meat thermometer horizontally so tip is in thickest part of pork (I didn't have one that went in the oven so I just cooked it for the time it says then checked it). Roast uncovered 27 to 29 minutes or until thermometer reads 160 degrees for medium doneness.
By: Kirsten W