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Chili Cheese Egg Puff

from the kitchen of Claudette

10 eggs
1 c flour
1/2 tsp salt
1 pint cottage cheese
1 tsp baking powder
1 lb grated montery jack cheese
1/2 c butter
1 4 oz can chopped green chilies

Beat eggs until fluffy, add all ingredients except green chilies,  Mix well- blend in green chilies.  Bake in a 9 x 13 pan at 350 for 35 minutes.

Blueberry French Toast

from the kitchen of Claudette

12 slices Texas style bread (thick slices)
2 8 oz pkg cream cheese
1 c blueberries (fresh)
12 large eggs
1/3 c maple syrup
2 c milk
1/2 cube of butter

Cut crust off bread, cut bread and cold cream cheese in one inch cubes.  Grease casserole dish with butter and layer bread, cream cheese and  blueberries.
Whisk together eggs, milk and maple syrup- pour over bread mixture- refrigerate over night.
Bake at 350, covered for 30 minutes.  Remove foil and bake another 30 minutes.

Sauce:
1 c sugar
2 T cornstarch
1 c water
1 T butter
1 pkg mixed frozen berries (12 oz)

Mix water, cornstarch and sugar over medium heat for 5 minutes or until thick, stirring constantly.  Add berries, cook 10 minutes, add butter and stir until butter melts.  Serve over french toast.

White Chocolate Dipped Gingersnaps

Ok- I saw this idea on a blog somewhere and thought I would try it.  I'm not a huge white chocolate fan but I am in love with these cookies!  They were like little pieces of heaven melting in my mouth!  And my hubby does not like gingersnaps and he loved them!  Give them a try!  I made the "Grandma Kohler's Gingersnaps" Recipe  down a few posts on this blog.  I made bite sized cookies and the recipe made more than 11 dozen cookies!  I took these out as Thank You's for helping with our last baking class,  Hope they all like them!

Candy Cane Kiss Cookies

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Blessing Mix

from the kitchen of Stephanie

2 c Bugles brand corn snacks (shaped as a cornucopia, a horn of plenty)
2 c pretzels (represents arms folded in thanks and prayer)
1 c candy corn (during the first winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce)
1c dried or candy fruits (thanksgiving is the celebration of the harvest)
1 c. peanuts or sunflower seeds (seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended)

In a large  bowl mix all ingredients together. Other ingredients such as dry cereals, candies, or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.

Licorice Caramels

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light  corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees.  Stir constantly.  Add anise extract and enough black food coloring to obtain desired color.  Pour into a buttered 9x13 pan and let cool.  Cut and wrap in waxed paper.  (Other flavors and colors can be added instead of the anise extract and black food coloring.)

Peach Cobbler

from the kitchen of Stephanie

3/4 c flour
1/8 tsp salt
2 tsp baking powder
2 c sugar, divided
3/4 c milk
1/2 c butter
2 c freshly sliced peaches

Sift flour, salt and baking powder.  Mix with 1 c sugar, slowly stir in milk to make batter.  Melt butter in 8x8x2 inch pan.  Pour batter over butter.  Do not stir.  Mix peaches with remaining 1 c sugar and carefully spoon over batter.  Bake 1 hour at 350.  Serve hot or cold.  Double this recipe for a 9x13 pan.

Holiday Greetings!

Hi
Just a reminder about the Holiday Baking Class tonight!  It will be so much fun!  We will be learning how to make Fern's famous Pumpkin Roll, Debi's Suckers and Luana's delicious Creamy Fudge!  We will have recipes to share and yummy food to taste!  Hope to see you there!
Please send me your  favorite holiday recipes to share- even if you are not in our ward- I would love to see your favorites!  Thanks for stopping by!

Almond Punch

from the kitchen of Stephanie

1 (12oz) can frozen orange juice, thawed
1 (12oz) can frozen lemonade, thawed
3 c sugar
2 tsp vanilla
2 tsp almond extract
20 c water
2 qt Sprite

Mix together and serve.  This drink is sooooo yummy and perfect for fall and holiday parties!

Grandma Kohler's Gingersnaps

from the kitchen of Marilyn

1 c butter
1 1/2-2 c sugar
2 eggs
1/2 c molasses
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
2 tsp cloves (opt)
1/2 tsp salt
3 1/2-4 c flour

Cream butter and sugar.  Add eggs and molasses.  Add dry ingredients.  Roll into small balls by hand and dip in sugar.  Place on cookie sheet about 2 inches apart.  Press down with bottom of glass.  Makes about 6 dozen cookies.  Bake at 375* for 6-7 minutes.

Carmel Candy

from the kitchen of Debra

2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)

Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.

Fudge

from the kitchen of Debra

2 C Sugar
 1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup

Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.

Suckers

from the kitchen of Debi

2/3 c. corn syrup
2 c. sugar
1 c. water

Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!

Pumpkin Cake Roll

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir dry ingredients.  Fold into pumpkin mixture.  Spread on greased and floured 15 x 10 x 1 inch pans(2).  Top with finely chopped nuts.  Bake (seperately) at 375* for 15 minutes.  Turn out on towel sprinkled with powdered sugar.  Sprinkle top of cake, too.  Starting at wide end, roll towel and cake together.  Cool 4 hours.  Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg  cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth.  Spread on cake.  Roll back up.  Chill and serve.  (Cuts best if partially frozen.)

Creamy Fudge

from the kitchen of Luana

1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows

Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.

Mexican Lasagna

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Lasagna

from the kitchen of Shawnalyn

no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste

Directions:

Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.

Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes.  Boil unpeeled potatoes in pot of water until tender.  Drain water, mix with beaters.  Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away.  It is good to have small pieces of the skin left in the potatoes.  Add butter, cream cheese, sour cream and  seasonings and serve hot- Oh SOOOO YUMMY!!

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill

Caramel Apples

from our Best Bites

Yeah, yeah, I get it. Caramel apples aren't exactly earth-shattering or anything. But there are caramel apples and then there are caramel apples. Have you seen those amazingly gorgeous caramel apples at places like Rocky Mountain Chocolate Factory but you haven't felt like shelling out $8 for some tastier-than-average produce? Well, today's your day. These are easy, easy, easy, will wow everyone who sees them, and are easily cut up for a gorgeously impressive Halloween party finger food!

--1 bag Kraft caramels or Kraft caramel bits
--About 4-5 large, tart apples (I use Granny Smith; some of them were a little too sour this time, but there's no real way of knowing that when you're buying them...)
--Desired toppings; could use crushed candy bars (I've used Twix, Snickers, Butterfinger {yum}, and Heath), chopped nuts like peanuts, cashews, or macadamias (my favorite), toasted coconut, melted white or semisweet chocolate, melted marshmallows or warmed marshmallow cream, peanut butter or peanut butter chips; the sky's the limit here!

1. Wash and dry apples; apples must be completely dry before you dip them in caramel.

2. In a medium saucepan, melt caramel according to package directions. Due to the fact that I live in the sticks, caramel bits are not available to me at this time; however, Sara was gracious enough to send me a picture of these little cuties that are doubly adorable because you don't have to unwrap them, thus increasing the melting-to-eating stage of the apple-making process.
3. Spray a generous piece of wax or parchment paper with non-stick cooking spray.

4. Firmly place a popsicle stick into the apple (make sure it goes about halfway down. You usually get some with the caramels; if not, you can get a big bag of popsicle sticks in the craft section of the grocery store OR you can get some fancy-schmancy pointed sticks anywhere you get cake and candy-making supplies.

5. When caramel is melted, quickly dip apples. The easiest way to ensure even caramel distribution is to dip the apple and then flip it over and twirl it around so it starts to drip down towards the top of the apple. Just be careful to not get any on your hand; you'll probably swear. And if it gets on your hand, DO NOT LICK IT. You'll definitely swear that time, plus you'll be burned twice and you won't be able to taste your delicious apples.

6. Working in the order that you dipped the apples, quickly roll apples in desired toppings. If the caramel is really starting to cool, you may need to really press the toppings into the caramel.

7. If desired, dip a fork in melted chocolate or white chocolate and fling it over the apples.

8. When cool and stable, store apples in refrigerator until chocolate is hardened. These will be fine for about 2 days, but after that, some moisture will creep underneath the caramel and it will start to slip away from the apple.

These are huge and messy to eat whole (and actually too much for me), so I like to cut them into slices to share. These also make awesome gifts; spray the inside of a cellophane treat bag (also available near cake decorating supplies) with non-stick cooking spray and place a hardened apple inside the bag. Tie with a cute bow and take it to whomever you really need to suck up to... :)

So spill it...do you like caramel or candy apples? What other ideas do you have for toppings? Who's making these for Halloween this year?

Holiday Hot Chocolate

from the kitchen of Ann-Marie

1 C sugar
1/3 C Hersey's unsweetened cocoa
1/8 tsp salt
1C water
5 1/2 C milk
1 (12 oz) Can evaporated milk or 1 1/2 C cream
1 TBSP vanilla

In sauce pan combine sugar, cocoa, and salt: add water. Cook and stir over medium heat until mixture boils. Boil and stir 2 min. Stir in milk and evaporated milk or cream and heat. DO NOT BOIL. Remove from heat and add vanilla. Pour in a thermos for easy serving. Makes 8 servings.

Bruschetta

from the kitchen of Whitney
4 plum or roma tomatoes, chopped into a fine dice (you can use other tomatoes, just take out the juice and seeds)
8 leaves of fresh basil (dried will not work) minced
2 cloves of garlic, minced
1/4 cup chopped sweet onion (can use shallot or green onion also), chopped into a fine dice
2 1/2 Tbsp extra virgin olive oil, separated
1 baguette cut into slices (about 1/2-1 inch thick)

Mix all ingredients but the bread in a bowl and let sit in the refrigerator for about 20 minutes. The flavors will mix nicely

Take a 1/2 Tbsp of olive oil, brush it on the bread, then place the slices on a cookie sheet. Toast in the oven for a few minutes until they're nice and golden brown.

Assemble by placing about 2 Tbsp of bruschetta on each slice of bread. Do not plate early since the liquid in the bruschetta will make the bread soggy. Drizzle with balsamic vinegar or top with melted mozzarella cheese, if desired.

Limeade-cucumber slush

from the kitchen of Shawnalyn

1 can frozen limeade concentrate
2 2L bottles of Diet 7-Up
1/2 Cucumber sliced

Pour both bottles of Diet 7-Up over the frozen limeade and stir until mixed. Add sliced cucumber and serve.
This never turns out like a true "slush" for me, but it is SO refreshing, and everyone who has tried it has loved it!

Texas Caviar

from the kitchen of Shawnalyn

Ingredients:
1 can black beans (drained)
1 can kidney beans (drained)
1 can of white northern beans (drained)
1 can black eyed peas (drained)
1 can shoepeg corn (drained) (or can use reg frozen corn approx 1 3/4 cup)
1 or 2 green bell peppers diced
1 or 2 Roma tomatoes diced
1 or 2 avocados diced
1 bunch cilantro diced
1 envelope Italian dressing (prepare dressing per package directions)

Directions:
Mix all ingredients together and marinate in the fridge 1- 2 hrs. until chilled. Serve with tortilla chips or pita chips.

Fried Ravioli

from the kitchen of Shawnalyn

Ingredients:
Frozen ravioli
Eggs
Bread crumbs
Oil for frying
Marinara sauce
Cream Cheese

Directions:
Cook ravioli in boiling water as directed on package. About 3 min, until they float to the top. Then place them on paper towels and pat dry. Then beat eggs in pie tin or shallow dish. Add bread crumbs to separate shallow dish or plate. Dip cooked ravioli into eggs then into bread crumbs. Fill a deep skillet or large sauce pan with vegetable oil. Heat on med-high heat. When hot, add breaded ravioli. Fry for about 2 min, just until they brown. Transfer to cookie rack to drain oil.

Dipping sauce: Use your favorite marinara sauce and pour into a sauce pan over med. heat. Add in softened cream cheese, and stir until smooth. Cream cheese may stay a little lumpy. You can also make your own sauce easily by using a large can of tomato sauce, a smaller (14oz) can of diced tomatoes, crushed garlic, onion, salt, pepper, and few shakes of dried basil. Add olive oil to pan, then saute garlic and onion about 1 min, add all other ingredients, season to taste, and simmer 10 min. Then for this recipe, you could add the cream cheese.

These are soooo good. They are kind of like glorified mozzarella sticks. You can have them as an appetizer or as a dinner, and serve with salad and bread. They also freeze really well. I buy the big bag at Costco, and make them all at once. I then separate the fried raviolis into Ziploc bags and freeze them. To reheat, place them on a baking sheet and bake at 400* for about 10 min, just until they warm through and puff up slightly.

Hot Artichoke Dip

from the kitchen of Shawnalyn

Ingredients:
8 oz cream cheese (softened)
4 cloves garlic
2 cans artichoke hearts (drained & chopped)
1- 2 jalapeno peppers ( seeded and finely chopped)
1 Cup mayo
1 Cup dry Parmesan cheese

Directions:
Preheat oven to 350*
Chop artichoke hearts, pepper and garlic in food processor. Add mayo, softened cream cheese and parm cheese. Place in a 8 X 8 baking dish. Bake for 20 - 25 min.

Shrimp & Cream Cheese Bites

from the kitchen of Shawnalyn

Ingredients:
Frozen shrimp
Cream cheese
Shredded Italian cheese blend (usually a 3 or 5 cheese blend)
Cheddar cheese
Lemon
Baguette
Olive oil
Salt & pepper

Directions:
Cut baguette into slices. Place on baking sheet drizzle tops with olive oil and salt. Broil for 2 min. or until golden brown. Remove and set aside. Thaw shrimp and chop into smaller pieces . Mix cream cheese, Italian cheese blend, lemon juice, shrimp, salt & pepper together. Place a spoonful on top of each baguette slice and top with shredded cheddar cheese. Place back into oven and broil for another 1-2 minutes until cheese is bubbly and starts to brown.

These are really good, simple appetizers. I have also had them for dinner as well. These taste good on rosemary infused bread as well.

Parmesan Popovers

from the kitchen of Shawnalyn

Ingredients:
3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Directions:
1. Preheat the oven to 400 degrees F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

Hot Pepper Jelly

from the kitchen of Stephanie

This jelly is great over cream cheese and served with crackers or tortilla chips.   So yummy!

2 lg green bell peppers
1 lg red bell pepper
6 med jalapeno peppers ( always use gloves)
6 1/2 C sugar
1 1/2 C apple cider vinegar
1 box Ball Pectin premixed- use both pouches
Chop peppers in blender.  Combine peppers, vinegar and sugar in large pan.  Bring to full boil for 8-9 minutes, stirring constantly.  Remove from heat, add pectin.  Mix well and return to heat.  Boil for 2 more minutes.  remove from heat.  Ladle into jars.  Process for 5 minutes.  Makes 3-4 pints.

Yummy Zucchini Bake

from the kitchen of Stephanie

This recipe is so wonderful and rich!  The best way to use up all that zucchini from your garden!

4 med zucchini, sliced 1/2 inch thick
2 C carrots, sliced
1 C onion, diced
1 1/2 C butter
2 cans cream of chicken soup
1 C sour cream
4 1/2 C Mrs. Cubbison's dressing

Boil zucchini and carrots until tender.  Drain.  Saute onion in 1 cube butter until tender.  Stir in 3 cups dressing, soup and sour cream.  Gently stir in vegetables.  Put in buttered 9x13 pan.  Melt 1/2 cube butter abd add 1 1/2 cups dressing.  Toss and sprinkle over top.  Bake at 350 for 30-40 minutes.

Ice Cream In-a-Bag

from the kitchen of Kae


1 Tbs sugar
½ Cup Half & Half cream
¼ tsp vanilla

Mix together and place in pint-size zip-lock bag.
(Squeeze out as much air as possible)

Place this sealed bad in a gallon-size zip-lock bag.

Also in this bag place 6 Tbs rock salt and 1 cup
ice (cubed or crushed.)

Then work the bags with your hands till the cream mixture freezes. Your hands may get cold. You might want to use a dish towel or gloves.
Kids love to make their own ice cream.

Patriotic Cookie Pizza

from the kitchen of Linda

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

Easy Vanilla Ice Cream

from the kitchen of Jewal

1 qt heavy whipping cream
1 lg pkg instant vanilla pudding
3 c sugar
1-2 T vanilla
add milk up to the fill line in your freezer

Mix and freeze according to your ice cream freezer directions.
Can add any fruit, berries  and crushed oreos if you want.
Very easy and very good!

Pistachio Ice Cream

from the kitchen of Sherry


3 eggs
1 pint 1/2 & 1/2
1 pkg instant pudding

Blend in a blender and freeze. Can double.

Blueberry Cheesecake Ice Cream

from "Our Best Bites"

I won't lie, this recipe is quite time-consuming. But it's so worth it.

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust

*If you don't care about the calories (and you really shouldn't when making home made ice cream!) use full-fat cream cheese and substitute heavy cream for the half and half and whole milk for the 2%. It makes it soooooo good.

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.

In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.

After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.
Place pan in ice--I actually just put the pan in my sink and then dumped a whole bunch of ice all around it; hey, it's one less dish for me to clean!

Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them.

Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.

If you're adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks--the ice cream maker will break them down and the texture in the frozen ice cream is awesome!

When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours. The REAL beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you're having a party--and THANK GOODNESS for that, since you're pretty much guaranteed to be spending at least 1 hour working on this stuff, not counting all the waiting time!

Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams. Even after an overnight in the freezer, it's pretty easy to scoop up.

The flavor is rich and creamy, the berries are sweet, the cream cheese adds a tang and the finished product is so worth the time you put into making it!

Try it in a little homemade waffle cone

Pesto Chicken

from the kitchen of Christine
chicken breasts
eggs, beaten
bread crumbs
mozzarella cheese
pesto

Flatten the chicken by pounding it between two pieces of plastic wrap until even thickness throughout. Spread pesto on one side of the chicken breast and put mozzarella cheese on top of pesto (you can use shredded, sliced or a string cheese). Start at one side and roll up the chicken breast. You can put a toothpick in to secure if you want. Dredge in egg wash and then in the bread crumbs. Bake at 350 for 35 - 40 minutes.

Homemade Ice Cream

from the kitchen of Stephanie
Our all time favorite!!!!

4 eggs
2 c sugar
4 c heavy whipping cream
1-2 c milk
4 c fruit ( our favorite is using 2 comtainers frozen raspberries with syrup and about 3-4 cut up bananas)
2 tsp vanilla
1 tsp salt (opt)

Beat eggs and add sugar.  Beat some more.  Add in cream and milk, mix together.  Add fruit, vanilla and salt.  Put in ice cream freezer and freeze.
This is our favorite to have at birthday parties!

Book Club Salad

from the kitchen of Carolyn


6 to 8 chicken breasts, cooked and cubed
1 bag spinach
1 lb bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1 can mandarin oranges (optional)
1 head iceberg lettuce
2 bags European blend salad mix
1 cup craisins
sugared almonds*

Dressing:

1/3 cup red onion chopped small
4 teaspoons dry mustard
1 cup red wine vinegar
2 cups sugar
1 teaspoon salt
2 cups vegetable oil

Blend first five ingredients until frothy, then slowly add oil.
Toss all ingredients together.
*Eight ounces slivered almonds and 4 tablespoons sugar. Sprinkle sugar over almonds in skillet; cook slowly until coated, then remove to cool.

Yummy Fresh Fruit Salad

from the kitchen of Michelle

Raspberries
Blueberries
Blackberries
Strawberries (sliced)
Banana's (sliced)

White Sugar
Lime Juice

Mix desired amount and variety of rinsed fruit together in a large bowl. Sprinkle with equal amounts of the sugar and lime juice (for a large bowl of fruit about 1/4-1/2 cup of each). Mix well. Serve immediately. Store leftovers covered in the refrigerator.

Feta Mandarin Asian Quinoa

from the kitchen of Christine
1 Cup uncooked quinoa
1/4 Cup “Feast from the East” Sesame Dressing from Costco (this is such a great dressing)
1/4 Cup green onions, chopped (the green parts)
1/2 Cup crumbled feta cheese
1/2 Cup red bell pepper, chopped
1/4 Cup fresh chopped cilantro leaves

1. Prepare quinoa according to package directions. Transfer to a large bowl. Mix in dressing, onions, feta, peppers and cilantro. Cover and chill until serving.

8-10 servings

Layered Fruit Flag Salad

from the kitchen of Linda

Ingredients:

2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 medium bananas, sliced
3 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
2 cans (8 oz each ) pineapple tidbits in juice
2 cans (8oz each) pineapple Tidbits
2 medium bananas, sliced
2 pints (6 cups) fresh strawberries
3 containers (6 oz each) Yoplait Orginal 99% fat free lemon burst yougurt
1 1/2 cups frozen (thawed) whipped topping
4 cups cubed (1/2 to 3/4 inch cubes) cantalope, well drained
1 1/2 pints (3 cups) fresh blueberries
2 cups miniture marshmallows

Directions:

Drain pineapple, reserving juice in small bowl. Pat pineapple dry with paper towels to remove any excess liquid. Toss banana slices in pineapple liquid; drain well, discarding liquid. Reserve 18 to 20 strawberries for flag stripes; cut remaining strawberries into quarters.
In medium bowl, mix yogurt, whipped topping and powdered sugar until well blended and smooth.
In ungreased 13x9-inch (3-quart) glass baking dish, layer cantaloupe and quartered strawberries. Reserve 50 blueberries for flag stars. Layer remaining blueberries over strawberries. Top with bananas, pineapple and marshmallows. With pancake turner, press fruit lightly to even out top. Spread yogurt mixture evenly over fruit. If desired, at this point, salad can be covered and refrigerated up to 4 hours.
If serving salad immediately, add topping; if salad is refrigerated, add topping up to 1 hour before serving. Sprinkle reserved blueberries in corner to resemble stars of flag. Cut reserved strawberries into quarters. Arrange strawberries in rows to resemble stripes of flag.

Applebee’s Oriental Chicken Salad

from the kitchen of Ashley


Oriental Dressing

¾ C honey
 1 T +1 tsp grey poupon Dijon mustard
1/3 C + 1 T rice vinegar
 ½ tsp sesame oil
1 C mayonnaise

Salad

9 C. chopped romaine lettuce
3 C. chopped red cabbage
4 C. chopped Napa cabbage
2 large carrots shredded
4 chopped green onion
¼ C sliced almonds
1 ½ C chow mein noodles

Chicken

2 C oil frying
1 egg
½ C milk
½ C crushed cornflakes
1 tsp salt
¼ tsp pepper
½ C flour
4 boneless, skinless, chicken breast

Blend ingredients for dressing together in blender. Put in refrigerator to chill. Heat oil in a pan to about 350 degrees. In a small bowl, beat egg and milk until mixed well. In another small bowl, combine flour with cornflake crumbs, salt and pepper. Dip chicken strips into egg micture then coat with flour mixture. Fry each strip about 5 minutes or until coating has darkened to brown and chicken is cooked through. Prepare salad by tossing chopped romaine, red cabbage, Napa cabbage and carrots. Sprinkle sliced onion on top of lettuce. Sprinkle almonds and chow mein noodles over all. Cut chicken into small chunks. Place chicken onto the salad. Serve with dressing.

Variation: I made about half of the recipe. I used a red onion instead of the green onion and didn’t put in the red cabbage. Enjoy!

Oriental Chicken Salad

from the kitchen of Jen

2 Tb. sesame seeds
1/2 c. slivered almonds
1/2 head shredded cabbage
3 green onions
4 chicken breasts (or less)
1 pkg ramen noodles (chicken)

Cook chicken and season to taste (salt and pepper) Saute seeds and almonds in a little oil. Combine onions, seeds, almonds, chicken and dry noodles. (broken up with hands)

Dressing

1/2 c. oil
2 Tb. sugar
1/4 t. pepper
3 Tb. vinegar
1 t. salt
chicken season packet

Stir to dissolve dressing ingredients and add to the salad just before serving.

Calico Baked Beans

from the kitchen of Marlayne

6 slices bacon cooked and crumbled
 ½ lb. hamburger browned
1 medium onion chopped
1-c. catsup1 tsp. salt
¾ C. packed brown sugar
1 tsp. dry mustard
2 tsp. vinegar
1 Can pork & beans (16 oz.)
1 can Lima or butter beans
1 Can kidney beans

Partially drain Lima & kidney beans.  Bake 350 40 minutes

Barbequed Spareribs

from the kitchen of Marlayne

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter or margarine
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour. Meanwhile, in a skillet, sauté onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.

Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Amish Breakfast Casserole

from the kitchen of Stephanie

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Spinach Bow Tie Salad

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Mexican Cookies

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Rocky Road Dessert

from the kitchen of Rona

1 large angel food cake broken into pieces the size of large -marshmallows (I used 1 & 1/2 cakes from Smith's)
3 - 6 oz. pkgs semi-sweet chocolate chips
4 eggs separated
1 pint whipping cream
4 TBL. sugar & 1 tsp. vanilla
1 generous cup whole raw almonds VERY coarsely chopped -like in half once or twice only.
1 generous cup mini marshmallows

-In a 350 degree oven roast the chopped almonds in a 9X13 pan for app. 20 minutes, shaking them a couple of times, to a golden brown. Cool.-Melt chocolate chips over hot water without getting it too hot; set aside.
-Beat the egg whites until stiff; set aside.-Thoroughly beat the egg yolks and add them into the melted chocolate. It may get thick, but just keep beating it. Fold the beaten whites into the chocolate mixture and beat until smooth. Allow to cool.-Whip the cream with the sugar and 1 tsp. vanilla.-Fold nuts & cream into the cooled chocolate mixture and layer in the 9X13 pan with the cake pieces & minimarshmallows, ending with chocolate. Cover with plastic wrap and refrigerate 8 hours or over night. Cut into squares & serve with whipped cream.

Cookie Salad

from the kitchen of Stephanie

2 small (3 oz) pkg vanilla instant pudding
2-2 1/2 c buttermilk
1 8 oz Cool Whip
1 can pineapple chunks
3 cans mandarin oranges
1 pkg fudge striped cookies

Mix pudding and buttermilk together.  If too stiff add a little more buttermilk.  Fold in Cool Whip.  Drain fruit and add to pudding mixture.  Just before serving break up 3/4 pkg of cookies and mix into salad.  So yummy!

Fruit Slush

from the kitchen of Stephanie

1/2 gal pineapple sherbet
10 oz frozen strawberries or raspberries in syrup
3-4 bananas
Unthaw sherbet until soft. Add fruit, syrup and all; mix well and freeze. Unthaw 1 hour before serving or until soft. Does not require any soda pop! Wonderful!

Mini Apple Pies

from the kitchen of Stephanie's Kitchen
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.
Enjoy!

Berry Delight

from the kitchen of Sherry
My grandkids call this the blue goo, but they love it. I call it Berry Delight!
1 can eagle brand milk
1 frozen package of mixed berries from Costco
1 8 or 12 oz container of cool whip
Take berries from freezer 1 hr before mixing.
Mix eagle brand milk and cool whip together.
Stir in fruit
Makes a lot.

Teriyaki Chicken Salad with Poppy Seed Dressing Recipe

from the kitchen of Jackie

6 Servings
Prep: 30 min. + marinating Grill: 10 min.

Ingredients
1 cup honey teriyaki marinade
1 pound boneless skinless chicken breasts
6 cups torn romaine
3 medium kiwifruit, peeled and sliced
1 can (20 ounces) unsweetened pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup fresh raspberries
1 cup sliced fresh strawberries
3 green onions, chopped
1/2 cup salted cashews
1/3 cup reduced-fat poppy seed salad dressing

Directions

Place marinade in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.

Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°.

Slice chicken. Divide the romaine, kiwi, pineapple, oranges, celery, peppers, raspberries and strawberries among six plates; top with chicken. Sprinkle with green onions and cashews. Drizzle with salad dressing. Yield: 6 servings.

Nutrition Facts: 1 serving equals 362 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 761 mg sodium, 50 g carbohydrate, 7 g fiber, 20 g protein.

Easy Strawberry Cheesecake

from the kitchen of Stephanie

Crust:
1 pkg graham crackers, crushed
1 cube butter
1/4 c sugar

Melt butter, mix in sugar and add cracker crumbs.  Press in greased 9x13 pan.

Filling:
2 pkg 8 oz cream cheese, softened
1 1/2 c sugar
1 8 oz tub Cool Whip

Beat cream cheese until smooth, add sugar and mix.  Fold in Cool Whip.  Spread over crust.

Topping:
1-2 lbs fresh strawberries, sliced
1 pkg strawberry Danish Dessert

Mix Danish according to package directions for pie.  Let cool a few minutes.  Mix in strawberries and layer over cream cheese mixture.  Let set in fridge for a few hours. Delicious!!!

Easy Meatloaves

from the kitchen of Niki

2 lb lean ground beef
1 c water
2 beaten eggs
1 box Stove Top Stuffing (Savory Herb is the flavor I use)
1/2 c barbeque sauce (divided)
 1/2 c chopped onion
1/2 c chopped green onion
1 also squeeze in a little ketchup and Worchestershire sauce

Preheat oven to 400 degrees.  Mix ground beef, water, eggs, 1 pkg (6oz) stuffing mix, 1/4 c barbeque sauce and the seasonings.  Shape meat into 4 oval loaves on foil covered baking sheet;  top with remaining sauce.  Bake for 30 minutes or until no longer pink in the middle.

Teriayki Chicken

from the kitchen of Jewal

1 c sugar (can use 1/2 c brown & 1/2 c white or 1 c brown)
1 c ketchup
1/2 c apple cider vinegar
1 clove of garlic (opt)
6 T soy sauce
1 T dry mustard

Line chicken in casserole dish, pour sauce over it.  Bake at 300 degrees for 3-4 hours or bake at 350 degrees for 1 hour.  Serve over rice.  Sauce will thicken as it cools.

Turkey'n Squash Lasagna

from the kitchen of Carol O.


1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times.  Place on microwave plate in microwave on high for 5-6 minutes.  Turn and cook 4-5 minutes longer or until fork-tender.  Cover and let stand for 15 mintues.  Cut squash in half lengthwise.  Discard seeds.  Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink.  Drain.  Stir in tomato paste, parsley, sugar and seasonings.  Bring to boil.  Reduce heat.  Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended.  In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture.  Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce.  Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered.  Bake at 350 for 45-55 minutes or until edges are bubbly.  top with remaining cheeses and bake  5 minutes to melt cheeses,  Let stand for 10 minutes before cutting- serves 12.

Fettuccini with Ham

from the kitchen of Carol O.

3 oz fettuccini (water, salt)
2 oz smoked sliced ham
1 1/2 tsp butter
dash of pepper
1/4 c half and half or whipped cream
grated parmesan cheese
2 oz fresh mushroom
1/4 small pkg (6 oz) frozen peas
dash of salt
1 T flour
chopped parsley
1/2 yellow onion

Cook and drain pasta.  Chop onion and mushrooms, cube ham. Melt butter, saute onion and mushroom until soft, but not brown.  Sprinkle salt, pepper and flour.  Add half and half or cream, a little at a time.  Add peas to warm pasta.  Heat slowly, stirring gently.  Sprinkle with parmesan cheese and chopped parsley just before serving.

Chocolate Egg Birds Nests

from the kitchen of Jen

Makes 5 large or 10 small
– 5 oz. crunchy chow mein noodles (1 small can)
– 1 c. chocolate chips (½ a bag) – 1 tsp. vegetable shortening
– Candy eggs (medium-sized speckled jelly-beans, or Cadbury Mini-Eggs in Easter pastels work nicely)
– Line a baking sheet with aluminum foil or parchment paper. Melt the chocolate and shortening together in a microwave or over a double boiler, stirring until melted.
– Allow to cool slightly, but do not let it set up. Stir in the chow mein noodles until evenly coated.
– Drop the coated noodles onto the baking sheet with a large spoon. For 5 large nests, form into circle about the size of an adult palm or half that amount for 10 small.
– Use your fingers to sculpt the noodles into a round shape and to form an indentation in the middle of the nest.
– Place eggs in the nest while chocolate is still wet. Place nests in the refrigerator to harden.

Special Dessert Crust

from the kitchen of Rona

1 cup flour
1/3 cup white sugar
1/2 teaspoon powdered vanilla (Optional, from Bakers Cash & Carry or Gygi's)
1/4 teaspoon salt
1 stick room-temperature BUTTER

Mix together using a pastry blender & stir in 1/2 cup to 3/4 cup
sliced almonds or chopped pecans (this ingredient optional).
Pat into a 9 X13 inch pan and bake at 375 degrees for 10 - 15
minutes until golden brown. Crumble right after you take it out
and either pat into TWO pie pans, or the 9X13 pan. Cool and top
with your favorite pie filling or cheesecake, Key Lime Pie filling,
or Chocolate Mousse, etc.
You can store this crumbled crust in a zip-loc bag in the fridge or
the freezer for later use.

Cranberry Pretzel Salad

from the kitchen of Rona

First Layer:
2 C. coarsely-crushed pretzels,
1/2 C. chopped pecans,
2 TBL sugar,
3/4 C. melted butter (you can substitute cold-milled
flaxseeds for the butter-follow directions on pkg.)

Combine & press into 9X13 pan & bake @ 400 for 10 min. Cool.

Second Layer: 1- 8 oz. regular cream cheese-softened,
1- 8 oz. Cool Whip (OR 8 oz. whipping
cream whipped with 1/2 C. sugar)
Add cream cheese into whipped topping or cream & spread
over cooled crust.
Third Layer: 1 C. boiling water - add 1- 6 oz. cranberry jello plus 1/4 C. strawberry or cranberry jello & 1/2 C. sugar - dissolve. Rinse 1 - 1lb. bag cranberries & pick out any bad ones. Place them in blender with 1 C. cold water. Pulse to chop. Thickly slice 1 lb. frozen strawberries, or frozen raspberries and add to the dissolved jello with the cranberries. Pour over cream layer. Allow to set for several hours.

Apple Crisp

from the kitchen of Sarah

3 lbs apples
2 T. lemon juice
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/3 cup flour
1/3 cup white sugar
1/3 cup rolled oats

Peel, core, and chop apples, tossi n bowl w/ lemon juice. In separate bowl mix brown sugar, cinnamon, and nutmeg. Stir into apples. In another bowl, mix flour, sugar, and oats. Cut butter into eight pieces and cut into flour mixture till crumbs. Butter 10x10 baking dish. Spread apples in bottom ans sprinkle with flour mixture. Bake at 375 degrees for 30-45 minutes.

Brown Bag Apple Pie

from the kitchen of Sarah

Crust:
1 1/2 cups flour
1 tsp. salt
2 T. cold milk
1 1/2 tsp. sugar
1/2 cup oil

Combine and pat inside of bottom of 9 inch pie pan.

Filling:
2 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup sugar
1/2 tsp. nutmeg
Combine and toss with 4 cups sliced and peeled apples.
Pour into crust.

Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter (at room temp)

Combine with fingers until crumbly and sprinkle on top. Put inside brown paper bag (staple if it won't stay shut) Bake at 350 degrees for 1 1/2 hours. (Make sure the bag doesn't touch sides of oven). Let cool in bag. Serve with vanilla ice cream or whipped cream. Our family likes this pie better than traditional apple pie and it is really easy!

Strawberry Sheet Cake

from the kitchen of Sarah

1 box white cake mix
1 pt. whipping cream
2 cups powdered sugar
1 (8oz) pkg. cream cheese (softened)
1 pkg. Danish Dessert (strawberry)
2 cups fresh strawberries

Make cake mix. Bake in cookie sheet pan. Let cool. Whip the cream. Put powdered sugar in a little at a time and beat, then add cream cheese. (I stir the cream cheese first to cut down on lumpiness). Beat it well to make it creamy. Spread over cool cake. Chill in fridge. Cook Danish Dessert as directed on package. Let cool. Spread on top of cream topping. Slice strawberries and place on top of cake. May also use reasberries, peaches, cherry pie filling, blueberry pie filling, etc. YUMMY!

Fruit Dip

from the kitchen of Sarah

1 (8 oz) package cream cheese
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Add sugar a little at a time to cream cheese. Then add vanilla and lemon juice. Whip until smooth and creamy. (The recipe says to store in fridge overnight but we can never wait that long!) Serve with apples, bananas, grapes, oranges, etc. This is so good!

Apple Roll

from the kitchen of Sarah

2 cups flour
1/2 tsp. salt
3 tsp. baking powder
3-4 Tbsp. shortening
2/3-3/4 cup milk
1/2 cup sugar
6-8 apples, grated

Sift flour with salt, sugar, and baking powder; cut in shortening until mixture resembles course crumbs. Add milk all at once and mix just until dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.

Grate apples, add some sugar and cinnamon (abt 1/2 cup sugar and a few tsp. cinnamon). Roll dough out like cinnamon rolls and spread apple mixture on top. Roll up and cut and place in mixture of melted butter, water, and sugar.in a cake pan (about 1" of water with 2-3 tbs melted butter, sweetened with sugar)

Bake at 350 degrees until golden brown.

This is a family favorite. We make it every fall when the apples are on. It was my great grandmother, Fanny Hill's recipe, one of those family recipes that she never actually had a written recipe, so we've just had to adapt one on our own!:) We serve it warm with whipped cream or canned milk on top. YUMMY!

Pani Popo (Coconut Bread)

from the kitchen of Sarah

3 cans coconut milk
1 cup sugar
7 Tbsp. corn starch
1 cup water
Bread/Roll dough (use your favorite recipe or Rhodes Rolls)

Mix first four ingredients in saucepan over medium heat until sauce thickens. Pour in baking pans and place buns in sauce. Let rise until double in size then bake at 350 degrees until golden brown (usually about 20-25 min depending on dough recipe) Makes 2 cake pans.

I got this recipe when I lived in Hawaii from my good friend Barbara Autele who was from Samoa. This is one of our family's favorite treats!

Delicious Garlic Spread

from the kitchen of Rona

This makes a lot and can be kept in the fridge for quite a while.
2 sticks softened butter & 1 cup olive oil
5 cloves minced fresh garlic
2 teaspoons oregano (not ground)
1 TBL. dried crushed parsley
1 1/2 teaspoon Mrs. Dash
1/8 teaspoon black pepper
1 to 1 1/2 tsp. garlic salt
1/2 teaspoon dried dill
1/4 teaspoon paprika
Mix together, spread on french bread and broil for a couple
minutes. Store in an airtight container in the fridge.

Pineapple Coconut Apple Cinnamon Oatmeal Muffins

from the kitchen of Rona

Stir dry ingredients together and make a well:
4 & 1/4 cups whole wheat flour
2 & 1/4 cups white flour
1 cup rolled oats
1 cup quick oats
1 cup dry milk powder
1 cups brown sugar- packed
6 teaspoons baking powder
3 teaspoons soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix:
1 can crushed pineapple with juice
1 cup grated apple (with peel)
1 cup flaked coconut (I use large-flake type)
6 eggs
1 stick melted butter (you can substitute applesauce: 1/2 C.)
2 cups water

Stir 'til just mixed with some dry ingredients not totally mixed in - in other words, don't over-mix. Drop into muffin tins lined with papers & bake @ 400 degrees for 10 - 12 minutes
You can substitute cold-milled flaxseed for the eggs AND the butter if you want to be even more health-conscious. Just follow the directions on the flaxseeds. (Costco)

5 Minute Chocolate Mug Cake

from the kitchen of Kae


A RECIPE EVERYONE SHOULD KNOW
The most dangerous cake recipe
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you?

Bottled Deer, Elk or any wild meat

from the kitchen of Kae

Remove all fat and bone.
Cut in cubes (stewing meat size)
Brown about 15 minutes, salt and pepper.
In quart jar place 1/3 of an onion and 1 or 2 bouillon cubes.
Fill with browned meat.
Add boiling water to neck of jar.
Process in pressure cooker. (I do it outside on the propane stove, so the house doesn’t smell)
After it’s on your shelves, it only requires heating to be ready to eat.
Use in soup, stew, beef stroganoff, or thickened to gravy over potatoes or rice.
Deer never tasted so good ! !

Scuderi Kids "Fast, Fake-baked Ziti"

from the kitchen of Cheryl

“Cooking ‘Round the Clock” Rachel Ray 30- minute meal
“I love this fast, easy to make dish, especially the béchamel sauce”

*Cheryl adds 1 pound of cooked hamburger. Also I substitute all the cheese for ¼ cup dried parmesan cheese.

3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes with 1 teaspoon of sugar added to them (you can also used crushed or diced)
1 can (14 ounces) crushed tomatoes
½ tsp salt , or to taste
1/8 tsp fresh ground black pepper, or to taste
A handful of fresh basil leaves, torn or ½ - 1 tsp. dried
1 pound ziti rigate (can also use penne, rigatoni or rotini)
2 tablespoons butter
2 tablespoons all-purpose flour
A generous grating of fresh nutmeg or ¼ teaspoon dried
2 Cups whole milk (you can use 2 cups water and 6 Tablespoons of powdered milk)
½ cup shredded Asiago cheese
½ cup shredded Parmigianino Regianno cheese
1 cup cubed fresh mozzarella cheese
Crusty bread, to pass at table.

Put a large pot of water on to boil. Preheat the broiler.
Heat a medium saucepan over medium heat; add oil, then garlic. Sauté garlic a minute or two; do not let the garlic brown. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt (and cooked hamburger, if desired) and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.
When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, make the béchamel sauce: Melt butter in a small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Cook 5 minutes to reduce.
When past is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the béchamel over pasta—do not mix. Cover the top of the pasta with Asiago, Parmigianino, and mozzarella (or just sprinkle with dried parmesan cheese). Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. Serve immediately.
Yield: 6 servings

Mexican Lasagna

from the kitchen of Shawnalyn

Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds ground beef
2 tablespoons chili powder
2 teaspoons ground cumin
½ red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 ½ cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Directions:
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add ground beef and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

This is really easy and quick to make. I just use regular flour tortillas, but you can use what ever you like. This would also be good to make with left over roast shredded instead of ground beef, or with shredded chicken as well. You can be versatile with this dinner.

Crock Pot Roast

from the kitchen of Christine

1 (3 to 5 pound) beef roast
garlic salt to taste
Garlic salt the roast and place in the crock pot.
1 (10 3/4 oz) can cream of mushroom soup (I use Healthy Request)
1 Package dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 cup brown sugar
3 tablespoons vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce

Mix together and pour over roast. Cook on low for 12 hours or high for 6 to 7 hours. Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and water mixture.

I actually added a package of fresh sliced mushrooms to the sauce and did not do the cornstarch thing. You just have to see if it is thick enough for you when done cooking.

Pineapple Upside Down Biscuits

from the kitchen of Shawnalyn

Ingredients:
1 (10-ounce) can crushed pineapple
½ cup packed light brown sugar
1/4 cup (½ stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions:
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Penne with Beef and Arugula

from the kitchen of Shawnalyn

Ingredients:
1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
½ teaspoon salt, plus more for steak and pasta water
½ teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Directions:
Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Filet Mignon with Balsamic Syrup and Goat Cheese

from the kitchen of Shawnalyn

Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese
Directions:
Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Pot Roast Casserole

from the kitchen of Shawnalyn

Ingredients:
Hormel packaged pot roast in au jus or gravy
White rice
Can of Beefy Mushroom soup
Frozen Peas

Directions:
Cook rice. Meanwhile cook roast in microwave per package directions. Pour peas into microwave safe bowl, cover lightly, and cook for about 4 min. After peas, meat and rice are cooked, combine together and add soup. Make sure you add all of juice or gravy from meat as well. (Other ingredients are usually hot enough to warm soup as it is mixed in)
I usually do 1 1/2 cups rice for every package of roast I have. I usually do 2 packages of meat, 2-3 cups of rice, 1 small package of frozen peas, and 1 can of soup for my family. It is plenty with leftovers.

Pretzels (fun for kids to make)

from the kitchen  of Carol W.

4 TB honey
1 pkg (scant TB) yeast
2/3 C warm water
1/4 C oil
2 eggs

Mix first five ingredients first. Then add
3 C flour
1/2 tsp salt

Knead, make letters or shapes; brush beaten egg over letters.
Cook 350 degrees 10-12 minutes.

Drop Biscuits

from the kitchen of Carol W.

Sift together:
2 C flour
1 TB to 1/4 C sugar (whatever your preference)
4 tsp bkg pwd
1/2 tsp salt
1/2 tsp cream of tartar

Cut in:
1/2 C shortening

Stir in:
3/4 C milk

Drop by tablespoonfuls onto Pam-sprayed large cookie sheet.
Bake 425 degrees 10-12 minutes. Makes 12.

Soy Scones

from the kitchen of  Carol W.

2 C flour
1/2 tsp bkg soda
1/2 tsp salt
2 tsp bkg powder
1/2 TB sugar (optional)
1/4 C butter or margaine, cut into chunks
1/2 C currants or 1 tsp lemon zest (optional)
3/4 C soymilk or milk

In large bowl combine dry ingredients. Stir. Add margarine and rub with fingers until coarse crumbs form (or cut in). Add currants or lemon zest and stir. Add milk and stir until dry ingredients evenly moistened. Turn dough out onto lightly floured board and knead 12 turns. Pat dough into 6-7 inch cirle and place on greased baking sheet. Score loaf with knife into 8 equal wedges. Bake until well-browned, about 25 minutes.

Jiffy Rolls (no knead)

from the kitchen of Carol W.

2 eggs
1 1/2 C warm water
2 pkgs (2 scant TB) yeast
3 TB shortening or oil
3 TB sugar
2 tsp salt
4 C flour

Mix in large bowl in order shown. Let raise twice - one hour each or once for 2 hours. Fill greased (Pam spray) muffin tins 2/3 full (dough will be sticky) and bake 20 minutes at 375 degrees.

Potato Soup Casserole

from the kitchen of Carol W.

1 lb hamburger, browned and drained
1/2 onion if desired--cook with hamburger
salt and pepper to taste
1 can potato soup
1 can corn (include some of the water)
3-4 cups cooked egg noodles
Mix together all ingredients except noodles and heat in microwave, or in pan on stove if preferred. Toss with hot noodles and serve.

Meat Loaf

from the kitchen of Michelle

3 slices bread
1 egg
1 c. milk
1 lb hamburger
1 T minced onion
1 1/4 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/4 tsp garlic salt
1 T Worcestershire sauce

Squish bread in the milk/egg mixture. Add minced onion, raw hamburger, seasonings, and Worcestershire sauce. Put in a greased bread pan. Bake at 350 for 1 hour. After 1 hour drain off grease and add sauce to the top of the meat loaf. Bake an additional 15-30 minutes.

Sauce:
3 T brown sugar
1/4 c ketchup
1 tsp dry mustard

Combine all together and pour on top of meat loaf (after cooking it for 1 hour). Then bake it 15-30 minutes more.

Favorite & Easy Banana Bread

from the kitchen of Stephanie & Michelle

 1 c sugar
4 T butter
1 egg
1 c mashed bananas
1 1/2 c flour
1/2 tsp soda

Cream butter, sugar and egg.  Beat in the rest of the ingredients and mix well.  Bake in a greased and floured loaf pan.  Bake for 50-60 minutes at 350.

*I always double this recipe to take one loaf to a neighbor.

Patty's Mom's Chocolate Chip Cookies

from the kitchen of Patty

these cookies are what  I grew up with and my Dad loved- and we loved to eat the dough as well as the cookies!!
1. In a Ziploc bag put: 2 c flour
1 tsp soda ( shake well…. and set aside)
1 tsp salt
2. In a mixing bowl put: 1 c brown sugar
1 c of white sugar
1 c Crisco
Mix well and add:
3. 1 tsp vanilla
2 eggs
1 T water

4. Mix well and then add the above flour mixture- mix just so it is mixed and then add:

5. 2 c of old fashion oats
1 small pkg of chocolate chips

6. Bake at 375 for 12-15 minutes.

Sugar Cookie Pizza

from the kitchen of Patty
I double my sugar cookie recipe (Patty's Sugar Cookies) and make sugar cookie pizza- using peaches, mandarin oranges, kiwi, strawberries, pineapple, bananas, blue berries or whatever you like.
I frost the pizza cookies with sweetened whip cream or with:
1 pint whipping cream whipped with 1 cup powdered sugar and add 1 tsp vanilla.
In another bowl add and mix softened 8 oz cream cheese and ½ c powder sugar and add to the whipping cream mixture. Mix and frost the cookies and then decorate with the fruit.

Patty's Sugar Cookies

from the kitchen of  Patty

3 c flour
½ tsp baking powder
½ tsp baking soda
1 c butter, softened
1 c sugar
2 eggs
1 tsp vanilla

Mix together, flour, baking powder and soda. With a pastry blender, cut in 1 c butter (or Marg.) softened, into the flour mixture. Add the rest of the ingredients.
Mix and roll out. Bake at 375 for 6-7 minutes. Cool and frost.

Frosting:

1 cube butter
1 8 oz cream cheese
1 tsp vanilla or ½ tsp almond extract
1 large pkg of powdered sugar(icing sugar)
A little milk or cream

Wheat Flour Tortillas

from the kitchen of Patty
2 c flour
4 c wheat flour
1 ½ tsp salt
¼ c shortening
½ c olive oil
2 c warm water
Thoroughly mix dry ingredients. Cut in shortening. Stir in oil until mixture resembles sand. Add water and knead. Dough should be soft but clean the sides of the bowl. Pinch off balls 2-3 inches in diameter, knead each one into a smooth ball. Place the balls in a bowl. Cover and let rest for one hour. Flatten each ball and toast on hot skillet.Wheat Flour Tortillas

Flour Tortillas

from the kitchen of Patty

6 c flour
1 tsp baking powder
1 ½ tsp salt
1 c Crisco
1 2/3 c warm water

Mix flour, salt and baking powder. Cut in shortening. Add warm water and knead. Pinch off into 24 balls, knead each one into a ball. Cover with handi-wrap, and let rest one hour.
Roll out into a thin circle. Cook on ungreased griddle (cast iron if you have one). Turn over and brown the other side. If you are not ready to cook the flour tortillas at this time, you can roll them into a circle, cook slightly and place on a plate on top of each other, cover and put in the fridge until you are ready- they will keep in the fridge for a couple of weeks- heat on both sides when ready for hot flour tortillas.

Jewalene's Pizza

from the kitchen of Jewal

1 T yeast
1 T sugar
1 c warm water

Mix and let set for a few minutes and then add:

2 -3 c flour
1 tsp salt
Mix together and let rest a few minutes.
Pat out on greased pizza pan. You can pre-cook crust for 5-10 minutes at 400-425 degrees and then add the sauce, cheese & toppings.

Heaps of Pizza

from the kitchen of Patty
1 c warm water
1 T sugar
1T yeast
3 or 4 c flour
2 T oil
1 egg
1/2 tsp salt

Mix and divide into 2 balls. Let rest for 15 minutes. Pat out dough on pan. Put sauce and toppings on top. Bake at 425 degrees for 12-15 minutes or until brown, or do like I do and pre-cook the crust for 5-8 minutes, and then add sauce and toppings and bake for 8-10 more minutes or until done. Eat and enjoy! Toppings that you like: Pepperoni, ham, bacon, ground beef, sausage, pineapple, mushrooms, onions, green peppers, olives, fresh tomatoes, cheese, etc…..

Scones

from the kitchen of  Patty
2 c scalded milk (add the following:)

1/2 c butter
1/2 c mashed potatoes
1/3 c sugar

Now cool the above mixture and in another bowl put:

1/2 c water
1 pkg yeast
Set aside for a few minutes.

4-5 c flour
1 tsp baking powder
1 tsp salt
1/2 tsp soda

Dissolve yeast in warm water and add to the cooled milk, mashed potatoes, sugar and butter.
Stir in 2 cups of flour, baking powder, salt, and baking soda. Beat with beaters, then add enough flour to make a soft dough.
Knead well and let rise. Punch down. Put in refrigerator overnight or chill.
Roll out about 1/2 inch thick and cut into strips and cut again. I use a pizza cutter. Let rise about an hour and fry in oil. Drain on paper towels. Serve with jam, syrup, honey butter or powder sugar.
Dough can be stored in refrigerator for a while and punched down each day.

100% Whole Wheat Bread

from the kitchen of Jewal

5 c hot water
1 T salt
2 T gluten flour (opt)
1/4 c oil
3/4 c honey
10-12 c whole wheat flour
2 T yeast

Mix all ingredients.  Knead in your mixer for 6 minutes.  Let rise for 15 minutes.  Bake at 350 for 30 minutes.  Makes 3 large loaves.

The Best Sloppy Joes

from the kitchen of Stephanie

1 lb ground beef
1/2 c chopped green onion
1 green pepper, chopped
1 can chicken gumbo
1 1/2 tsp brown sugar
3 tsp mustard
1 c ketchup
1-2 twp chili powder
cheese, sliced to put on top (opt)

Brown beef with onion and pepper.  Add rest of ingredients.  Serve on buns with a slice of cheese.

Monster Cookies

From the kitchen of Marlayne  and her friend & Kathryn

6 eggs
1/2 Lb. Butter
2 C. Brown sugar
2 C. White Sugar
2 T vanilla
3 C. p-nut butter
4 tsp. Soda
9 C. Quick Oats
½ lbs. Choc. Chips
½ lbs. M&M’s

Cream together first 7 ingredients. Then add all remaining ingred. Except M&M’s. Put on cookie sheets in spoonfuls. Top with M&M’s, Bake until light brown. (About 10 Minutes) Cook on cookie sheets for 2-3 minutes.

Peekaberry Boos

From the kitchen of Marlayne

1 C. Brown sugar
¾ C. White sugar
1 C. Butter softened
½ C/ Water
1-tsp. Almond extract
2 eggs
3 C. Flour
2 C. quick oats
1 tsp. Soda
½ tsp Salt
½ tsp. cinnamon
2/3 C. raspberry preserves (seedless)

Heat oven to 400. In large bowl, beat sugars & butter until fluffy. Add water, almond and eggs. Blend well (will look curdled) Mix dry ingredients. Mix well. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. With spoon, make imprint in center of each cookie. Fill imprint with ½ tsp. Preserves. Drop scant tsp. Dough over preserves. Bake @400 for 6-9 minutes or until light golden brown. Remove from pan immediately.

Andes Mint Surprise Cookies

From the kitchen of Niki

1 pkg chocolate cake mix
2 eggs
½ c vegetable oil
30-36 individual Andes Mints, unwrapped

Heat oven to 350. Mix cake mix, eggs and oil together in a bowl. Flatten a ball of dough around a chocolate mint. Make sure candy is completely covered in dough. Bake 8-12 minutes.

Fresh Orange Cookies

From the kitchen of Karolynn

1/2 cup butter
1/2 cup margarine
1 1/2 cup sugar
1 cup sour cream
2 eggs
4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2/3 cup orange juice
3 Tblsp. grated orange zest

Mix together like all other cookie recipes... Then bake at 350 for 10 minutes or until just barely starting to brown. Cool & frost!

Frosting

1/4 cup butter
2 cups powdered sugar
1 Tblsp. orange zest
2-3 Tblsp. orange juice
Mix until smooth

Autumn Spice Cookies

From the kitchen of Marlayne

1 c Shortening
½ C margarine
1 C Sugar
1 C Brown Sugar
4 eggs
2 tsp. Vanilla
1 ½ tsp. salt
2 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
1 tsp. Nutmeg
¼ tsp. Ground cloves
¼ tsp. Mace

Cream shortening, margarine and sugars together until light & fluffy. Add eggs & vanilla, mix thoroughly. Sift together flour, baking powder, salt and spices. Add to shortening mixture and mix until smooth forming a soft dough. Chill for at least 1 hr.

On lightly floured surface roll dough ¼” thick. Cut with cookie cutter.
Place on ungreased baking sheet. Bake 8-10 min. or until golden brown around edges.

Snickerdoodles

From the kitchen of Jewal

1 c shortening or butter
1 ½ c sugar
2 eggs
2 ¼ c flour
2 tsp cream of tartar
1 tsp soda
¼ tsp salt

Mix all together. Roll into balls then roll in cinnamon sugar and bake at 400 for 6-8 minutes.

Easy Snickerdoodles

From the kitchen of Niki

1 yellow cake mix
1 tsp vanilla
1/3 c vegetable oil
2 eggs
½ c sugar
2 tsp ground cinnamon

Preheat oven to 375. Mix sugar and cinnamon and set aside. In a bowl, mix together cake mix, vanilla, oil and eggs until dough is formed. Shape cookie dough into 1 inch balls. Roll in cinnamon/sugar mixture. Bake 8-10 minutes or until golden brown.

Best Oatmeal Cookies

From the kitchen of Stephanie

1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
½ tsp salt
2 tsp baking powder
1 tsp baking soda
2 ½ c oats
2 c flour
1 tsp cinnamon
½ pkg chocolate chips
½ pkg butterscotch chips (opt)
1 c raisins or 1 c coconut (opt)
1 ½ c chopped pecans (opt)

Preheat oven to 350. Grease baking sheet. Cream butter and sugars until light and fluffy. Mix in eggs and vanilla. Sift together flour, baking powder, soda, cinnamon and salt. Add to creamed mixture. Blend well. Stir in oats, chips and nuts. Drop by tablespoons 2 inch apart onto baking sheet. Bake 11-13 minutes, until barely browned. (Remove before dough “falls”.) Cool 1 minute before removing from pan. Makes 6 dozen.

Chocolate Chip Cookies

From the kitchen of Miriam

2 c shortening
2 c white sugar
2 c brown sugar
4 eggs
2 tsp vanilla
4 c flour
1 tsp salt
2 tsp baking soda
5 c oatmeal
1 bag semi-sweet or milk chocolate chips

Cook on greased cookie sheet at 350 for 10-12 minutes.

Famous Chocolate Chip Cookies

From the kitchen of Stephanie

1 c butter
1 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
1-2 tsp almond extract
1 3 oz pkg instant French vanilla pudding
1 tsp soda
1 tsp baking powder
1 tsp salt
3 c flour
¾ pkg of milk chocolate chips

Preheat oven to 350. Cream butter and sugars. Add eggs, mix together. Add vanilla & almond, mix together. Add rest of dry ingredients. Drop 1 inch balls onto greased cookie sheet (I always use my stoneware cookie sheet). Bake for 7-10 minutes or until just a tiny bit browned. SOOO Yummy!

The Best Chocolate Chip Cookies

From the kitchen of Sarah

1 1/2 cups (3 sticks) butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 Tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 bag chocolate chips

 Cream butter and sugars.  Add vanilla and eggs.  Stir in flour, soda, and salt.  Stir in chocolate chips.  Bake at 350 degrees for 12-15 minutes or til golden brown.  Enjoy!

Sugar Cookies

From the kitchen of Niki

1/4 cup shortening
1/2 cup sugar
1/4 teaspoon vanilla
1 egg
1 cup flour
1/8 teaspoon salt
1 teaspoon baking powder

Cream shortening, sugar, and vanilla. Add egg and beat. Sift, four, salt, and baking powder together and add to the cream mixture. Blend well. Cover and refrigerate.
Roll dough on lightly floured board to about 1/8 inch thickness. Cut with floured cookie cutters. Bake on greased sheet for 10 -12 min at 375 degrees until lightly browned. Cool and frost (optional). Makes a dozen cookies.

Cream Cheese Frosting

1 block of cream cheese
1/2 cup powdered sugar
1 tablespoon warm milk
2 teaspoons butter
1/4 teaspoon vanilla
food coloring

Mix all ingredients well until mixture is smooth

Enchiladas

from the kitchen of Jen

1/2 lb ground beef (or ground turkey)
1/4 c. chopped onions
2 T. green chilis (optional)
1 small can tomato sauce
1/4 c. sliced olives
8-13 corn tortillas
2 c. shredded cheese (I just sprinkle a little cheese in the mixture and then a little on top when done)
1 can enchilada sauce
1/2 c. sour cream
Shredded lettuce
To soften tortillas, heat on dry skillet 10-15 secs then flip for 10 secs. In a large skillet, brown meat, set aside, then saute onions, then chili's. Mix meat back in when done. Stir in tomato sauce and olives and 1c. (or less) of cheese. Place a spoonful of meat mixture into softened tortillas, roll up and place in greased baking dish, seam side down. Pour enchilada sauce over tortillas, sprinkle with cheese (and more sliced olives.)

I serve with spanish rice and black beans, chopped tomato, and avocado

Soft Sugar Cookies

from the kitchen of Suzy

1 1/2 c sugar
2/3 c butter
2 eggs
2 T milk
1 tsp vanilla
3 1/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 325.  Cream butter and sugar.  Add eggs, milk and vanilla.  Sift together dry ingredients.  Add to moist ingredients.  Mix well.
Chill dough for 1-2 hours.  Roll out and cut into shapes.  Cook until light golden on edges.  Do not overcook!

Frosting:
1/2 c butter
6 c powdered sugar
1 tsp almond extract
Add milk to desired consistency.

Peanut Butter Chocolate Chip Cookies

from the kitchen of Shawnalyn
Ingredients:
1 Cup butter
1 1/4 Cup brown sugar
2 eggs
1 1/4 teaspoon baking soda
1 1/4 Cup sugar
1 Cup peanut butter (creamy)
1 1/4 teaspoon vanilla
2 teaspoons baking powder
2 ½ Cups flour
1/4 teaspoon salt
2 Cups chocolate chips

Directions:
Preheat oven to 350*.
Combine butter, sugars, vanilla and peanut butter until creamy. Add eggs, beat until well blended. Add remaining ingredients, leaving chocolate chips for last. Drop Tablespoon or so of dough for each cookie. Bake for 10 min on ungreased cookie sheet.

Creamy Chicken Pasta

from the kitchen of Shawnalyn

Ingredients:
6 chicken tenders
3 Cups bow tie pasta
2 Tablespoons butter or margarine
2 Cups sliced mushrooms
½ Cup sun dried tomatoes
4 cloves garlic
2 Tablespoons basil
3 Cups cream or half and half
Directions:
Saute mushrooms in butter, then add tomatoes, basil and garlic. Add already cooked and shredded or cubed chicken and saute for about 2 min- then add cream. Turn down heat and reduce mixture to desired thickness and consistency. Toss with noodles and sprinkle with parm cheese.
I like to add feta cheese as well at the end, and I also add pine nuts.

Asparagus Pasta Salad

from the kitchen of Rona

In a small pan, heat 1/3 cup olive oil. Lightly saute 2 green onions cut into 1 inch pieces and slit in half. Add 1/4 teaspoon black pepper to this oil and allow it to return to room temperature.
Cook 8 oz. bow tie pasta to al dente in salted water. Dip out, reserving the water, and cool in ice water. Drain well. Set aside.
Break ends off of 1 lb. asparagus and cut into 1 inch pieces. Boil these in the simmering
water from the pasta for 4 minutes. Cool in ice water. Drain well. Set aside.
Prepare 1/2 pound snow or sugar-snap peas by removing the strings & cutting on an angle. OR, you can use 1/2 C. frozen peas.(They will thaw just fine)
Into a salad bowl whisk 3 Tablespoons white vinegar with the cooled oil & green onions.
Chop 1 TBL fresh parsley & add to bowl. Add 1 head Romaine lettuce, chopped, and
2 Cups quartered Roma tomatoes (drained). Add pasta & asparagus and toss all of this together. Add Kosher salt or other chunky salt. If you like, you can toss in some shredded Parmesan cheese.