Cranberry Salsa

from the kitchen of Dani

Ingredients:

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions:

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature, with tortilla chips.

Stuffed Mushrooms

from the kitchen of Dani

Ingredients:

1 package Sausage

1/2 Cup Parmesan cheese, shredded
1/2 Cup Mozzarella
2 pounds mushrooms
1 pkg. Stove Top stuffing, made according to package directions.

Brown sausage, drain and set aside. Remove stems from mushrooms, chop stems saute in pan you cooked sausage in. Combine sausage, cheese, mushroom stems and stuffing. Gently spoon mixture into mushroom caps. Bake at 350* for 15 min. Turn off oven and cover mushrooms to steam mushroom caps until soft.

Turkey Stuffing

from the kitchen of Susan G.

1 package Pepperidge Farm cubed herb seasoned stuffing
1 small can sliced water chestnuts
1 cup rice (uncooked)
1 package sliced mushrooms
1 small package Jimmy Dean Sausage browned and drained

Saute:

2 squares butter
1-2 large onions diced
4-6 stalks celery diced

When onions are clear, pour over bread mixture.

2 cans chicken broth to moisten and then stuff!  Delicious!!

Savory Sausage Stuffing

from the kitchen of Sarah

¾ cup butter, melted

½ cup chopped onion
1 cup finely diced celery
1 (8 oz) can mushrooms, drained
12 cups bread, broken into small pieces (or you can buy stuffing bread)
½ pound sausage, cooked and drained
¾ tsp salt
½ tsp pepper
2 Tbs finely chopped fresh sage
(or 2 tsp dried)
2 apples, peeled, cored, and grated

Melt butter.  Saute onion and celery until tender.  Add undrained mushrooms.  Combine mixture with bread.  Add sausage and stir.  Sprinkle evenly with salt, pepper, and sage.  Add grated apples if desired.  Do not stuff dressing into turkey until ready to bake.  Dressing can be frozen ahead.  Thaw one day in advance in refrigerator.  Makes 6 servings.

Caramel Apple Pie

from the kitchen of Becky

 1 9 inch double crust (I use mom’s pie dough recipe)

1 t. cornstarch

Sprinkle corn starch in the bottom of the crust.

 6 c. apples - peeled, cored and sliced                       

1/4 c. apple juice                                                             
2 t. lemon juice    
1/2 c. brown sugar
1 T. corn starch    
1 T. instant tapioca
1 T. flour
1/2 t. cinnamon
1/4 t. salt
2 T. butter
1/2 c. caramel ice cream topping

Toss apples in juice in large microwave safe bowl.  Combine all ingredients except caramel in a separate bowl.  Mix with apples and let stand for 20 minutes.  Cover bowl with plastic wrap and microwave for 7 - 15 minutes on high until mix starts to thicken.  Stir every 4 minutes.  Stir in caramel topping.  Refrigerate until cold.  Heat oven to 425.  Spoon filling in crust, dot with butter.  Cover with a woven lattice top.

 Glaze:

1 egg white, 1 T. cold water, 2 T. sugar and 1 T. brown sugar

Beat egg white and add water.  Brush glaze on pie crust and sprinkle with sugar.
Bake pie for 10 minutes at 425.  Lower temperature to 375 and bake for an additional 40 minutes or until apples are tender.

Pecan Pie

from the kitchen of Rona

Heat oven to 350

 Beat 3 eggs with 2/3 cup sugar

1/8 t. salt
1 cup of dark corn syrup
1/3 cup butter melted
1-2 lids full of rum or brandy extract

Beat together until foamy and then add:

1 cup pecans

Pour into pie shell and add ¾ cup semi-sweet chocolate chips (Optional)

Bake at 350 for 50 minutes, cover pie crusts half way through so they don’t overcook. Done when you insert knife and it comes out clean.

Pumpkin Chiffon Pie

(no-bake – lighter than regular pumpkin pie)

From the kitchen of Carol

 ¾ C sugar

1¼ C pumpkin
2/3 C canned or regular milk
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 eggs, separated

 One envelope Knox gelatin plus ½ cup cold water

Beat stiffly egg whites plus ½ C sugar while pumpkin mixture cooling.

 Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy saucepan.  When to boiling point add slightly beaten egg yolks and cook until thick.  Dissolve gelatin in water and add to mixture.  Cool, then add beaten egg white meringue and fold in thoroughly.  Pour into crust and refrigerate.  Top with whipped cream before serving.

Stove Top Pumpkin Pie

from the kitchen of Nola
 I haven't made this myself.  I think this is like my Aunt Thelma’s recipe
                                I found the recipe in a Old Fashioned Betty Crocker cookbook.

1 Baked Pie Shell for 9-inch Pie
3/4 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 can (16 ounces) pumpkin (2 cups)
1 can (12 ounces) evaporated milk

Prepare Baked Pie Shell. Mix brown sugar, cornstarch, salt and spices in
3-quart saucepan until well blended. Stir in eggs, pumpkin and evaporated
milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 5 minutes.

 Pour into pie shell. Refrigerate 3 hours before cutting.

Spread top of pie with sweetened whipped cream if
desired. Refrigerate any remaining pie immediately.
6 SERVINGS.

A nice change from the usual pumpkin recipe, this
 is really a custard pie. The technique for preparing
this pie solves the soggy crust problem: The
custard is poured into the crust after it is baked.
Use pastry trimmings to bake pumpkin shapes for
decorating the top of the pie along with rosettes of
whipped cream. Squash pies were the invention of
American colonists

Chicken Taco Pasta

I am not a huge mexican fan but I thought this recipe looked pretty good!  I found it here The Giant Blog of Cooking

Ingredients:


3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Scrumdiddly!

Perfect Cupcake Frosting and Filling

I have recently found this recipe or one very similar on lots of cooking blogs- it seems amazing and I can't wait to try it!
recipe by Our Best Bites

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.

Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes

Pioneer Cookies

Okay- all you people who live in Utah- here is a pioneer recipe to celebrate Pioneer Day this Week!
This was actually on Channel 2 News a few days ago. Enjoy!

Ingredients:


1 cup Brown Sugar
1 cup Butter
1 tsp. Vanilla
4 Eggs, beaten
4 cups Whole Wheat Flour
4 tsp. Baking Powder
1 tbsp. Cinnamon
1 tsp. Allspice
3 cups Apples (finely chopped)
2 cups Raisins

Directions:

Measure all dry ingredients in a medium bowl and mix together with a spoon or spatula. Place brown sugar and butter in a large bowl and cream together. Add vanilla and eggs and beat until well mixed and creamy. Stir in the dry ingredients and then add the apples and raisins. Mix well. Bake in a 350-degree oven for 10-12 minutes. Do not over bake. You can test for doneness by inserting a toothpick. If it comes out clean they are done. Store in an air tight container. These freeze well.

Apple Dumplings

My sister made this for us up at our cabin over the fourth of July!  It was to die for!  Hope you like it!  It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!

2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew

Peel and wedge apples into 8 slices.  Roll up one piece of apple in each crescent roll.  Place in baking dish or on a cookie sheet. Sprinkle with cinnamon.  Melt butter in sauce pan until barely all melted.  Take off heat and add sugar- it will be very grainy and sugary.  Don't dissolve sugar all the way.  Add vanilla.  Pour over crescent rolls.  Pour Mountain Dew around edges of pan or dish.  Bake  at 350 for 20-30 minutes until golden brown.  Serve with whipping cream or ice cream!  Soooo delicious!!

Raspberry Cheesecake Dessert

This recipe is so yummy, we had this at a family reunion last summer and I just found the recipe!  I can't wait to make it myself!
from the kitchen of Stephanie

1st Layer
2 pkg or 2 1/2 C grahm crackers
2 cubes butter

2nd Layer
2 8 oz cream cheese
1 can sweetened condensed milk
1-2 tsp lemon juice

3rd Layer
2 boxes raspberry danish plus 1 3/4 C cold water
2 small round frozen sweet raspberries with syrup

1st Layer
Crush grahm crackers and mix with melted butter.  Press into a 9x13 pan.

2nd Layer
Soften cream cheese, mix in milk and lemon juice.  Spread over grahm cracker crust.

3rd Layer
Mix danish, cold water and unthawed raspberries in saucepan.  Cook until thick.  Let cool a little.  Pour over cream cheese mixture.  Refrigerate until served.  SOOO Yummy!

Sour Cream Noodle Bake (YUM! YUM! YUM!)

Ok I found this recipe on a blog called "The Giant Blog of Cooking" it is from here Pioneer Woman.
This recipe is soooo good!  My husband actually made it for us last night.  It is like a creamy easy lasagna.  Go try it!

Ingredients


■1-¼ pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■½ teaspoons Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■½ cups Sour Cream
■1-¼ cup Small Curd Cottage Cheese
■½ cups Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
 Serve with crusty French bread.

Blueberry French Toast

Ok- this seriously is to die for!!!  I made this for breakfast today and it is sooooo yummy!
I posted this back in December, but it is perfect for a summer brunch or breakfast!  You can find the recipe here Blueberry French Toast .  Go try it!  By the way if you don't make anything else- make the berry syrup!  It would be good on anything- even plain.  We love making swedish pancakes and this would go perfect with it- or on ice cream or on anything, seriously!!

Banana Chocolate Chip Muffins

If you love banana bread like my family- you will love these muffins!!!  This is what we had for breakfast today!  Sooooo Yummy!  They are so ooey gooey moist! I found this recipe here-http://mycupcakejourney.blogspot.com/2011/02/banana-chocolate-chip-muffins.html

Banana Chocolate Chip Muffins


Mix together

3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter
In another bowl combine

1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Pour dry ingredients into banana mixture and stir to combine. Add 3/4 c. chocolate chips or if you prefer, leave it plain. Line muffin tin with liners and fill 3/4 full. Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean. ENJOY!

Buttermilk Pancakes with Caramel Syrup!!!

HI, It's been a little while!  I just had to post this wonderful recipe that my sister in Colorado gave me  a few years ago!  It is so yummy and my kids ask for it for dinner at least once a week.  This is the syrup recipe that we had at our ward breakfast a few weeks ago that everyone was dying over!  So here it is...

2 1/2 C flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 T oil
2 1/2 C buttermilk

Combine dry ingredients.  Add eggs, oil and buttermilk and mix.  Pour onto hot griddle.  Serve with Buttermilk (Caramel) Syrup!  These are to die for!!!

Buttermilk (Caramel) Syrup
1/2 C butter
1 C buttermilk
2 C sugar
1 tsp soda
1 tsp vanilla

In large pan, melt butter, add milk and sugar.  Stir until dissolved.  Bring to a boil.  Remove from heat and add soda and vanilla.  Use large pan because it expands alot!

Chili Relleno Casserole

from the kitchen of Rona

Batter:
1 1/2 cups milk
4 eggs
1/2 C. flour
1 tsp salt - whirl

in the blender until mixed

Anaheim Chilis: 12 - 16 fresh (roast, peel, remove seeds, and steam in the microwave for 3-4 minutes), OR use app. 27 ounce can of drained chilis (Walmart). Slit them & flatten when you layer.

Layer chilis with 8 - 16 ounces grated mild cheddar cheese, ending with cheese into TWO 8 inch square pans. Pour batter over the top, slice through 4-5 times in both directions and bake at 350 degrees for 40 - 50 minutes OR microwave for 15 minutes. Baking it will sometimes cause the edges to brown too much, BUT we liked the browning.
Glass pans will cook hotter than metal. Let it set up 10 minutes before serving.

Boterkoek (Dutch Butter Cake)

from the kitchen of Rona

Mix all by hand:
 3 cups flour
 1 cup sugar
3 sticks BUTTER, softened
 1 egg yolk mixed
 1/4 tsp almond oil
 dash of salt

 I get the almond oil at Bakers Cash & Carry in Salt Lake and it lasts a long time.. If you use almond extract, you need to use a scant teaspoon, but the oil is better.
Use pastry blender to mix, pat into 9X13 pan, brush top with beaten egg white, score with fork if desired, and bake at 500 degrees for 10 minutes to a light golden brown. Cool slightly and cut on the diagonal to form diamond shapes.

The Best Frosting - Good on ANYTHING (even cardboard)

from the kitchen of Marissa

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead!
*Makes about 4 cups frosting

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature

In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end and thicken considerably.

Transfer the mixture to a clean bowl and cool to room temperature. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won't absorb into the frosting like it should.

Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it's magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. If you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.

Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Coconut Cake/Cupcakes

from the kitchen of Marissa

1 (18.25 ounce) package white cake mix
1/4 cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can coconut cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Make the frosting while your cake cools. Frost cooled cake/cupcakes then sprinkle with coconut and top with a maraschino cherry.

Almond Cookies

from the kitchen of Debbie

1 C butter, softened
2/3 C sugar
1/2 tsp almond extract
2 C flour
1/3 to 1/2 C seedless raspberry jam

GLAZE:

1 C confectioners sugar
2-3 tsp water
1/2 tsp almond extract

Cream butter and sugar. Beat in extract, gradually add flour until dough forms a ball. Cover and refrigerate one hour or until easy to handle. Roll into 1" balls. Place one inch apart on ungreased baking sheets. Using end of a wooden spoon handle, make indentation in center. Fill with jam. Bake 350 for 14-18 minutes or until edges lightly browned. Remove to wire racks. Drizzle glaze over.

Peanut Butter Fingers

from the kitchen of Shelly

1 C butter or margarine
1 C sugar
1 C brown sugar
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C flour
1/2 tsp salt
1 tsp soda
2 C oatmeal

Mix first ingredients, then add dry. Spread in large cookie sheet, and bake at 350 for 15-18 minutes. Frost with peanut butter while warm, then frost with icing when cool.

Toffee Squares

from the kitchen of Carol W.
1 C butter or margarine
1 C brown sugar
1 egg
2 C flour
pinch salt
1 tsp vanilla

Spread on ungreased cookie sheet. Bake at 350 for 10-12 minutes. While hot sprinkle chocolate chips on and spread when melted. Refrigerate 15 minutes or so to set chocolate. May sprinkle nuts on top of melted chocolate before set if desired.

Quick Cocoa Cupcakes

from the kitchen of Carol

2 C sugar
1 C margarine or butter
2 eggs
2 tsp vanilla
1 C milk
3 C flour
1/2 C dry cocoa
2 tsp soda
1 1/2 tsp salt
1 C boiling water

Cream sugar and butter well. Add eggs and beat. Sift dry ingredients together, and add with milk to first mixture. Add vanilla and boiling water.
Bake at 375 for 20 minutes--either in cupcake cups or cake pan. Half the recipe for less cupcakes.

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.

Cracked Cookie

from the kitchen of Brandi

Ingredients
 1/2 cup sugar
 1 egg
 2 tablespoons vegetable oil
 1 (1 ounce) square unsweetened chocolate, melted and cooled
 1/2 teaspoon vanilla extract
 1/2 cup all-purpose flour
 1/2 teaspoon baking powder
 1/8 teaspoon salt
 confectioners' sugar

Directions

1. In a mixing bowl, combine sugar, egg, oil, chocolate and
vanilla; mix well. Combine flour, baking powder and salt; gradually add
to creamed mixture and mix well. Chill dough for at least 2 hours. With
sugared hands, shape dough into 1-in. balls. Roll in confectioners'
sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F
for 10-12 minutes or until set. Remove to a wire rack to cool.

Vanishing Chocolate Butterscotch Cookies.

from the kitchen of Natalie

1/2 pound margarine or butter, softened
1 cup fimly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose floud
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (uncooked, quick or old fasioned
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

( makes about 4 dozen)
1. heat oven to 350
2. beat together margaine and sugars until creamy
3. Add eggs and vanilla: beat well
4. Add comined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and chocolate chips, and butterscotch chips. Mix well
6. Drop by round tablespoonfuls onto ungreased chookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on chookie sheet; remove to wire rack.

Chocolate Mint Cookies

 from the kitchen of Brionna

1 pkg. devils food cake mix
2 eggs
1/2 cup oil
1 cup chocolate chips
1 ½ boxes Andes Chocolate Mints

Mix cake mix, eggs, and oil together. Batter will be thick. Stir in chocolate chips. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 7 minutes. After cookies are removed from oven, place one Andes mint on each cookie. When melted, swirl lightly with a toothpick. Makes 2 dozen.

Coconut Chicken Curry

from the kitchen of Brionna

 1 lb boneless, skinless chicken breast (about 2 large breasts)
 1 ½ tablespoons vegetable oil
 2-3 tablespoons curry powder (depends on how spicy you want it)
 1/2 onion, thinly sliced
 2 cloves garlic, crushed
 1 (14 ounce) can coconut milk (NOT light)
 1 (14.5 ounce) can stewed, diced tomatoes
 3 tablespoons sugar
 1 tablespoon lime or lemon juice
2 tablespoons flour
1 red pepper, cut into pieces
1 potato, skinned, cut into pieces
salt and pepper to taste

Dice onion & cut up chicken. Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 5 minutes, stirring occasionally. Stir in onions, garlic, and flour, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through. Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, sugar, potato, lime juice, and red pepper and stir to combine. Cover and cook on low 4-5 hours. Serve over jasmine or basmati rice.

Soft Sugar Cookies

from the kitchen of Marissa

1 1/2 C. butter softened
2 C. sugar
4 eggs
1/2 C. sour cream
2 tsp. soda
2 tsp. vanilla
1/2 tsp. salt
1 tsp of lemon zest
8 C. flour

Frosting

1 lb powdered sugar (3 1/2 Cups)
1 stick butter
1 tsp vanilla
Add evaporated milk until right consistency

Mix butter, sugar, eggs, and sour cream. Gradually add dry ingredients. Refrigerate for 2 hours. Roll out thick. Cut out with cookie cutters. Bake at 350 for 5 - 8 minutes. Frost when cool.

Cranberry Cookies

from the kitchen of Amy

1 1/2 c. butter
2 c. sugar
1 egg
1 T grated orange peel
2 tsp vanilla
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. craisins
1 c. chopped pecans
1 1/2 c. coconut (optional)

Bake at 350* for 10-12 minutes. Done when edges begin to brown.

Lemon Cream Cupcakes

from the kitchen of Marissa

1 box lemon cake mix
2 eggs
1 cup sour cream
1 package (8oz) cream cheese, softened
2 Tbsp grated lemon zest

Mix all but lemon zest until smooth and creamy. Add lemon zest and combine. Fill paper liners 3/4 full . Bake at 350 for 15 - 18 min. Frost when cool.


Cream Cheese Frosting

8 ounce cream cheese, softened
1/2 cup butter
3 3/4 cups powdered sugar
1 tsp vanilla extract

Beat cream cheese and butter until smooth. Stop mixer and add sugar and vanilla. Start mixer on low and gradually increase speed until fluffy. Frost and refrigerate.
Garnish each cupcake with one raspberry, blueberry or lemon drop.

Red Velvet Cupcakes

from the kitchen of Ann Marie

2 1/4 cups flour
 1/2 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
 4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
 1 teaspoon red food coloring
 4 teaspoons Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting

Homemade Oreos

from the kitchen on Sarah

2 pkgs. Devil's Food Cake Mix
1 1/2 Cups Shortening
4 eggs

Icing:
1- 8 oz. pkg Cream Cheese
6 Tbsp. Butter
2 Cups Powdered Sugar
1/2 tsp. Vanilla

Combine ingredients for cookie dough Roll into 1/2 inch round balls. Place on cookie sheet 2 inches apart. Bake at 350 degrees for no longer that 8 minutes.

For icing: Combine all ingredients. Spread icing between 2 cookies when cool.

Variation: I like to switch it up sometimes and add mint extract to the icing for mint oreos or a little orange zest and juice for orange icing. (Yummy!) This also works with any flavor of cake mix.

Sweet Crock Pot Roast

from the kitchen of Christine

1 (3-5 lb) 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 pkg dry onion soup mix
1 (10 3/4 oz) can beef gravy
1/2 c brown sugar
3 T  vinegar
2 T soy sauce
1 T Worchestershire sauce
8-16 oz fresh mushrooms (opt)

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

I actually added a package of fresh 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.