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.