Best Ever Butter Cutout Cookies

I got this recipe years ago from a friend...these have got to be the best cut out cookies ever... the hold their shape and are buttery and yummy!!! they aren't hard like some cut out cookies

Best Ever Butter Cutout Cookies

2 cups Butter (not margarine)
1-1/2 cups sugar
2 eggs
1 teasp vanilla

5 cups all purpose flour

2 teasp baking powder
1/2 teasp salt

In a large bowl cream butter and sugar until fluffy. Beat in eggs and vanilla.
In another bowl mix flour baking powder and salt, gradually add to the butter mixture and mix well... divide dough into fourths and chill about 30 minutes. Roll out one fourth of the dough on a floured surface to 1/4 inch thickness. Keep remaining dough refrigerated.
Preheat oven to 375 degrees Cut into desired shapes, place 1 inch apart on unbuttered cookie sheet.

Bake 6 to 8 minutes or until lightly browned on the edges. transfer cookies to to a wire rack. cool completely and decorate as desired
store in a airtight container up to one month (they won't last that long lol)
or in the freezer up to 3 months.

Buttercream Frosting ( this makes A LOT!!! it can be frozen or you can cut it in half)
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.

Cherie's Fried Rice

I have made this for many many years and everyone that tastes it loves it. Don't turn your nose up at the bacon until you have tried it...


4 to 6 cup of cooked rice
1/2 lb bacon fried crisp
4 to 6 green onions, diced
soy sauce to taste
scrambled eggs (optional

crumble bacon and add to rice, add a little bacon grease for flavor, Mix in the onions and soy sauce. If you are adding Scrambled eggs (I do) scramble them in a little bacon grease and add to the rice.

You can also add any other ingredients you'd like such as:
Shrimp
Chicken
Pork
Peas
carrots
bean sprouts...

Coffee Punch

found this yummy punch at 2 busy brunettes

Coffee Punch

1 cup water
3 cups sugar
¼ cup instant coffee granules
1 gallon milk
½ gallon vanilla ice cream, softened
½ gallon chocolate ice cream, softened
Bring water to a boil in a saucepan. Add sugar and coffee. Reduce heat and simmer, stirring constantly until sugar and coffee dissolve. Remove and cool.
Combine milk and coffee mixture in punch bowl. Just before serving, stir ice cream into bowl. Serve immediately. Makes 7 quarts.

Peachy Keen Bars

found this here http://www.justapinch.com/recipes/dessert/cake/peachy-keen-bars.html

 

Ingredients

- 1 pkg dry cake mix -white or yellow                 - 1/3 c butter, room temperature    - 2 lg eggs, divided                 - 29 oz can light peach slices, drained - 8 oz cream cheese, room temperature - 1/3 c sugar - 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6. Sprinkle with reserved crumbs; Bake 30 minutes.
7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Olive Garden Chicken and Gnocchi Soup

found this recipe at Copykat.com hope it's as good as Olive Gardens!! http://www.copykat.com/2010/02/28/olive-garden-chicken-and-gnocchi-soup/

Yield: 8 servings.

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions. or make your own from this recipe http://cheriezrecipes.blogspot.com/search?q=gnocchi

Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Mini Bacon-Wrapped Sausages

This is a Betty Crocker recipe

Makes 40 appetizers



Ingredients
1 lb bacon (14 slices)
1 package (1 lb) cocktail-size smoked link sausages (40 sausages)
3/4 cup ketchup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon white vinegar
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions
1 Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.
2 Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
3 Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
4 Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.
5 Bake about 20 minutes or until hot and bubbly.
Serve hot.

Italian beef sandwiches

from Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Sawdust Pie

This sounds yummy for Thanksgiving!! found it on this blog! http://www.charmofthecarolines.com/charm-of-the-carolines/2010/11/sawdust-pie.html


•7 egg whites, unbeaten
•1 1/2 cups of each of the following: sugar, graham cracker crumbs, pecans, coconut
•9-inch unbaked pie shell 
Mix all ingredients together and stir by hand. Pour into pie shell. Bake in preheated oven at 325 degrees until glossy and set, about 25-30 minutes.

Do Not Overbake!

Serve warm with sliced bananas and whipped cream or ice cream. Serves 8.

Cheez-it Buffalo Chicken Tenders

1 lb. fresh boneless, skinless chicken breast tenders
3/4 c. buffalo wing sauce
2 c. Cheez-it crackers, crushed (can use Regular or Spicy)

Put chicken in a Ziploc bag with the buffalo sauce.
Marinate at least 30 minutes.
Coat chicken tenders with crushed crackers.
Place on cookie sheet or other baking pan and bake at 375 degrees for 25-30 minutes.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

White-Chocolate Cherry Shortbread

Yield: 60 cookies

Ingredients

1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Aunt Sandy's Clam Dip

16 oz sour cream
8 oz cream cheese
1 teasp garlic powder
1 teasp season salt (Lawry's)
1 1/2 teasp Tabasco
1 1/2 teasp lemon juice'
1 teasp Accent
1 sm can (6oz) minced clams (drained)

Mix all together and chill
Good with fritos, chips, or crackers

Grandma Solomon's Carrot Cake

3 eggs slightly beaten
3 cups sugar
1 lg can crushed pineapple
3 teasp cinnamon
1 1/2 teasp salt
2 cups grated carrots
2 cups walnuts
2 cups oil
4 cups flour

Cream eggs and sugar together, add pineapple, cinnamon, soda, salt and mix together. Add carrots and nuts and mix. Add oil and mix and then add flour. Put into 3 greased cake pans. Bake at 300 degrees for 1 1/2 hours or until done, check with a toothpick

Icing
1 1/2 cups butter
12 oz cream cheese
cream together

Add enough powdered sugar to make the consistence wanted .

Grandma Solomon's Gingersnap

3/4 cups shortening
1 cup dark brown sugar (firmly packed)
1 Egg, unbeaten
1/4 cup molasses
2 cups sifted flour
1/4 teasp salt
2 teasp baking soda
2-1/2 teasp ground ginger
1 teasp cinnamon
1 teasp cloves

Combine shortening, sugar,and egg and beat until fluffy, add molasses and beat well....
Sift dry ingredients together and add to wet mixture and mix well.
Shape into 1 inch balls roll in sugar and place 2 inches apart on cookie sheet.
Bake at 350 for 12 to 15 minutes
Makes about 4 doz cookies

Mom's Fruit Cocktail Cake With Topping

2 eggs
2 cup flour
2 teasp baking soda
1/2 teasp salt
1 1/2 cups sugar
1 (15 oz) can fruit cocktail
1 teasp vanilla
1/2 cup brown sugar
Combine all ingredients except brown sugar, Pour into a greased 9X13 cake pan. Sprinkle with brown sugar. Bake at 350 degrees for 45 minutes

Topping
1 can of condensed milk
Bring to a boil pour on hot cake and serve warm but also good cold
you can add chopped nuts and coconut to the topping if you like.

Mom's Pineapple Upsidedown Cake

This is the Pineapple Upsidedown Cake my Mom used to make when we were kids!!!! so good!!!! found this here http://www.bettycrocker.com/recipes/quick-pineapple-upside-down-cake/63e6819a-dc74-456d-8de6-bf4377fb33da#?st=6&term=bisquick&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)
1/4 cup butter or margarine
3/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired (I don't use nuts) Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water (I use milk)
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

1.Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
2.In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
3.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered. Makes 8 servings

Mexican Street Vendor Style Corn Salad

I found this at allrecipes.com ....I can't wait to try it great for the summer!! ...found the cheese at Aldi's


Ingredients
2 (15.25 ounce) cans whole kernel corn, undrained
1 tablespoon butter
2 tablespoons mayonnaise
1/4 cup grated cotija cheese
1 pinch ground red pepper to taste
2 tablespoons lime juice, or to taste
1 sprig cilantro for garnish
Directions
1.Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.

Mexican Chicken Ring

found this recipe here.... she has a great Picture tutorial showing how it is put together... http://jennasjourneyblog.blogspot.com/2011/05/mexican-chicken-ring.html can't wait to make this...I remember having this at a Pampered Chef party years ago...this is very yummy!!


Ingredients:
3 cooked & shredded chicken breasts
1 cup grated Cheddar cheese plus some for sprinkling on top
1 cup grated Monterey Jack cheese
¾ can of Rotel & all of the juice
3/4 cup light sour cream
1 package taco seasoning
2 rolls of regular sized crescent rolls
1 lime (juice)
2/3 cup finely crushed tortilla chips plus some for sprinkling on top

Combine chicken, Rotel, tortilla chips, sour cream, taco mix, cheese and 2T of lime juice.

Unroll and separate crescent dough. Arrange triangles on a baking sheet making a circle with wide ends overlapping in the center and points toward outside. Spread chicken mixture evenly into the center of the ring.
Fold the points of the crescents in and over. Sprinkle with remaining cheese and tortilla strips and bake at 375 for 20 minutes

Cream Puffs

found this here http://allrecipes.com/recipe/cream-puffs/detail.aspx
Ingredients
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Directions
1.Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2.Preheat oven to 425 degrees F (220 degrees C).
3.In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4.Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5.When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Better Than Pam Coating

Better Than Pam Coating

1/2 cup corn, canola or vegetable oil
1/2 cup shortening, room temperature
1/2 cup flour

Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream.

Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.

Jacques Torres' Secret Chocolate Chip Cookie Recipe

This is my niece Candace's favorite Chocolate Chip Cookie... she found it here http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped


Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Meltaway Cookies

found these here http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=215376&origin=detail&&Servings=36

"These classic cookies are so named because they really do melt in your mouth!"


Ingredients:
1 cup flour
1/2 cup Argo® OR Kingsford's® Corn
Starch
1/2 cup powdered sugar 3/4 cup butter OR margarine*
1 teaspoon Spice Islands® 100% Pure
Bourbon Vanilla Extract

Directions:
1. Combine flour, corn starch and powdered sugar in medium bowl; set aside.
2. Beat butter in large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat until well blended. (If necessary, refrigerate dough 30 minutes to 1 hour or until easy to handle.)
3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
4. Bake 10 to 12 minutes or until edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container.

Mint Sandwich Cookies

Ingredients:

1 can (16 oz. vanilla frosting)
1/2 tsp. peppermint extract
3 to 5 drops green food coloring (optional)
72 butter-flavored crackers (we use Ritz crackers)
1 lb. dark chocolate candy coating, coarsely chopped

Directions:
In a bowl, combine the frosting, extract, and food coloring. Spread over half of the crackers; top with remaining crackers.

Place candy coating in microwave-safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight container at room temperature. Makes 3 dozen cookies.

Potato Chip Cookies

Ingredients:

1 C. shortening
2 eggs
2 C. flour, sifted
1 C. nuts, if desired
2 C. potato chips, crushed
1 C. sugar
1 C. brown sugar
1 tsp. baking soda
1 tsp. salt


Directions:
Cream together sugar, brown sugar, and shortening. Add eggs and mix well. Mix flour, salt and soda. Add to batter. Stir in potato chips and nuts. Make small balls and press on un-greased cookie sheet with floured fork, flatten each cookie. Bake at 350 degrees for 10 minutes. Makes 4 dozen cookies.

One Cup of Everything Cookies

Ingredients:

1 C. butter softened
1 C. brown sugar
1 C. white sugar
1 C. peanut butter
1 C. chocolate chips
1 C. flour
1 C. oatmeal
1 C. raisins
1 C. pecans (chopped)
3 eggs
1 Tbsp. baking soda

Directions:
Preheat oven to 350 degrees. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by tablespoonfuls on a cookie sheet and bake for 10 minutes. Makes approximately 9 dozen cookies.

Chicken Rice-A-Roni Casserole

found this here and can't wait to try it!!http://www.plainchicken.com/2011/11/chicken-rice-roni-casserole.html

Chicken Rice-A-Roni Casserole
1 box chicken flavor Rice-A-Roni

1 can cream of chicken soup (I use 98% fat-free)

1 cup sour cream (can use low fat)

3-4 cups cooked, chopped chicken (or 1 whole Rotisserie Chicken)

1 (6 oz) can French fried onions




Preheat oven to 350 F.




Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine. Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

Hot Jello Punch

This can be kept in the fridge and reheated.

HOT PUNCH

2 small pkg black cherry Jello
2 small pkg lemon Jello
Dissolve Jello in 8 cups hot water.
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

Chicken Pillows

Found this here http://chef-n-training.blogspot.com/2010/08/chicken-pillows.html

1 can of 8 Pillsbury crescents
8 oz. block of cream cheese
1/4 cup butter
2-3 cups shredded chicken, cooked (I usually just buy a Rotisserie chicken and shred it up to make it even easier)
1 egg
saltine crackers, crushed




TOPPING

1 can cream of chicken
sour cream (a couple spoon fulls worth)
milk
shredded cheese


Preheat oven to 400 F

Soften 1/4 cup butter and 8oz. block of cream cheese. Then stir to a smooth consistency. Add cooked shredded chicken to the bowl.

Lay out the 8 crescents on a cookie sheet.

Stretch the crescent out. Place a couple spoon fulls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing. I'll call this the "pillow"

In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.

Dip the "pillow" into the blended egg.

After dipping into the blended egg, proceed to dip it into the crushed saltine crackers and place on cookie sheet. Repeat for the remaining 7 crescents.

Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.


For the sauce topping:

Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Sunrise Breakfast Casserole

this recipe is adapted from this recipe http://www.johnsonville.com/recipe/sunrise-casserole.html
WHAT YOU NEED
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp.salt
1/2 tsp. pepper
1 pkgs.(20 oz. each) Ore-Ida country style potatoes (thawed)
2 cups (8 oz. each) sharp cheddar cheese, shredded
1/2 cup sweet red pepper, diced small
1/3 cup green onions , thinly diced

salsa or picante sauce (optional)

PREPARATION
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight or not!! .
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Potato Chip Cookies

Found these here...love the sweet and salty taste http://thestir.cafemom.com/food_party/129316/potato_chip_cookies


Makes 30 cookies.

Ingredients:

•1 cup butter or margarine, softened
•1/2 cup sugar
•3/4 cup crushed ridged potato chips
•1/2 cup ground pecans
•1 teaspoon vanilla extract
•2 cups all-purpose flour
Directions:

•In a mixing bowl, combine butter and sugar. Stir in potato chips and pecans. Add vanilla; mix well.
•Stir in flour just until dough pulls away from the sides of the bowl and forms a ball.
•Shape into 1-inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped in flour.
•Bake at 350 degrees for 12-15 minutes or until lightly browned.
For extra fun, drizzle melted chocolate on the finished product or sprinkle with powered sugar. Yum yum yum!

The Party Apricot Bars

1 C. Dried Apricots
1 C. Sifted All Purpose Flour
1/3 C. Granulated Sugar
1/2 C. Uncooked Rolled Oats
1/2 Butter
1/3 Sifted Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Eggs well beaten
1 C. Packed Brown Sugar
1 Tsp Almond Extract
1 C. Flaked Coconut and Extra Coconut for topping

In saucepan simmer apricots in water to cover for 10 mins. Drain and set aside to cool.

Combine sugar, 1 C. Flour and the rolled oats. With pastry blender cut in the butter until the mixture is crumbly.

Press the mixture into a greased 9x9x2 inch pan making sure mixture comes up on sides as well as bottom. Bake @ 350 for 20 minutes.

Meanwhile cut apricots into small pieces. Shift the 1/3 cup flour with baking powder and salt. Into well beaten eggs gradually blend in the brown sugar and almond extract. Stir in the flour mixture, aprictos and cocoanut. Spread this mixture carefully over the hot baked shell and sprinkle top with extra cocoanut. Bake @ 350 for 30 minutes more and let cool and cut into bars.

I usually let the bars get almost completely cold before cutting. If cut too soon the filling tends to fall apart.

Cream Cheese Pastry Dough

found this on the Martha Stewart site... http://www.marthastewart.com/341164/cream-cheese-pastry-dough

For a novice baker, this is the most forgiving dough to work with. The cream cheese allows this pastry some elasticity but still produces tender and flaky results.

Yield: Makes 10 pocket pies or 1 double-crusted 10-inch pie

Ingredients
8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt
Directions
1.Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine.

2.Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

3.Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

7UP Biscuits (Just like Popeye's chicken biscuits)

Found this recipe here and I have made them they are WONDERFUL!!!

http://www.plainchicken.com/2010/04/7up-biscuits.html

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up (or any lemon lime soda)
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out about 1"thick, don't work the dough very much. Cut biscuits with a sharp biscuit cutter or cookie cutter don't use a glass or the biscuits won't rise very well. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


Drain 2 20oz. cans of chunk pineapple reserving the juice
Place pineapple in a bowl add half the reserved juice
Add 2 cups of grated sharp cheddar cheese and mix together.
In seperate bowl mix 1 cup sugar and 6 Tbsp. Self rising four. Add to pineapple and mix
Place in a 2 qt. casserole dish.
Top with 1 1/2 cups of crushed Ritz
Melt 1 stick of butter and pour over casserole
Cook for 30 min. in a preheated oven at 350*

Pumpkin Pie Bars

I have had this recipe since the early 70's. I was pregnant with my son the first time I made it...I just found it again in my recipe box, I might have to make this for Thanksgiving!!

1 box of yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin pie filling
2/3 cup milk
1/4 cup sugar
1 teasp Cinnamon
1/4 cup butter

Preheat oven to 350 degrees F.
Grease bottom of a 9x13 cake pan

Pour 1 cup of dry cake mix into a medium bowl and set aside

Combine remaining cake mix, 1/2 cup melted butter and 1 egg, Mix well and press into the bottom of the 9x13 pan

Combine pumpkin pie filling, 2 eggs and milk in a medium bowl, mix until smooth. Pour evenly over crust in the 9x13 pan.

pour the sugar and cinnamon into the bowl containing the 1 cup of cake mix, cut in the butter until mixture looks crumbly, Sprinkle over the pumpkin filling

Bake for 45to 50 minutes or until knife inserted into center comes out clean.

Let cool before cutting
serve with whipped cream!!

Bread for Dummies: Super Easy Yeast Bread Recipe

found this here...might have to try this for Thanksgiving!http://kidsactivitiesblog.com/bread-for-dummies/

Seriously, this is a bread recipe that you can’t goof! As long as your yeast is good you can add something extra, take something away only use a partial amount of an ingredient, make substitutions, this bread tastes good no matter what! There is nothing I love more than yummy fresh baked bread.



Ingredients:

■2 cups of water (warm, it should feel like the bath tub)
■2/3 cups of oil
■1/2 cup of sugar
■1 tablespoon of yeast
— let it sit for 5-10 minutes.

■1 egg
■6 cups of flour
— knead until elastic.

■1/2 teaspoon of salt
— knead a tiny bit more, then cover the dough ball with plastic wrap. Let rise to double in size, then form into rolls, loaves, pizza dough, whatever. Start the oven at 350-400, while it is preheating let the bread re-rise. Bake till golden brown.

Variations:

■Add a knife-full of molasses to the warm water. Your bread will have a fuller flavor.
■Roll the bread out like a square pizza and coat with butter and then sprinkle heavily with cinnamon and sugar, or garlic, or grated some cheddar cheese over the dough, or even layer with lunch meat and onion, roll the dough and slice for rolls.
■Substitute a cup of potato flakes in the flour. Yummy, potato bread.

Pierogi Casserole

"Full of flavor, this pierogi-layered casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole."

Original Recipe Yield 6 to 8 servings
Ingredients

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.

Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.

Cook the lasagna noodles according to package directions and cool under running water.

Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Brown Sugar Pie

Can't wait to try this!!! gotta LOVE brown sugar http://asoutherngrace.blogspot.com/2009/12/playing-favorites.html


the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.



3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crust(s) and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Instant oatmeal (cheaper than store bought)

found this here...I need to make some of this http://chickensintheroad.com/farm-bell-recipes/instant-oatmeal/




Servings: equal to 16 packets

Prep Time: 5 min
Ingredients
1 1/2 cups brown sugar
1 Tbsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
4 cups instant oats

Directions
Mix brown sugar, vanilla, cinnamon, nutmeg, cloves, and allspice together in a bowl.

Grind 2 cups quick oats. I used my spice grinder in 1/2 cup intervals.

Mix the 2 cups ground oats and 2 cups quick whole oats in with the brown sugar mixture.

To make a bowl of oatmeal:
Use 1/3 cup flavored instant oatmeal with 1/2 – 2/3 cup hot milk or water. This, of course, is your preference, depending on how you like it. I mix the 2 together and put in the microwave for 90 seconds.

Add in some dried or fresh apples or bananas if you’d like. Or some raisins! Or some jam! Now, it’s all up to you what flavor oatmeal you have.

Warm Bean Dip

Saw this recipe here need to make this soon!http://www.thecountrycook.net/2011/01/warm-bean-dip-and-party-food-highlights.html


Ingredients:
2 cans (16 Oz) Refried Beans
1 can (10.5 Oz) Diced Tomatoes (see notes)
1 Tablespoon Taco Seasoning
4 cups Shredded Colby-jack Cheese (see notes)


Directions:
Preheat oven to 325F degrees.
Drain excess juice from tomatoes using a strainer.
In a medium bowl, combine refried beans, drained tomatoes, taco seasoning and 2 cups of cheese.
Spray an 8×8 baking dish with nonstick spray. Pour combined ingredients into dish and spread around evenly.
Bake for 20-25 minutes until thoroughly heated through. Add remaining cheese on top of dip and bake for another 5 minutes until cheese is melted.
Serve warm with your favorite tortilla chips.


Cook’s Note: This is the basic recipe but you can definitely turn up the heat and flair with this. Use a can of tomatoes with diced green chiles (like Rotel) to turn up the heat or try using Pepper Jack cheese. Also, try spreading an 8 ounce block of softened cream cheese on the bottom of the dish first before spreading the bean dip on top. Throw in a small can of diced olives and you have a warm dip that is similar to a 7 layer dip. This dip still tastes great when it has cooled.

7up Biscuits ( like Popeye Chicken's biscuits)

found this recipe here...they sound delish!! http://www.plainchicken.com/2010/04/7up-biscuits.html
I made these and they are difinately just like Popeye's biscuits!!! when you pat them..leave them a little thick 1" to 1 1/2 thick...I made mine too thin but they were still goos...I also brushed the tops with melted butter!!!! my oh my...are they ever good!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

White Trash Dip

found this here...can't wait to try it!! http://mykitchenapron.blogspot.com/2011/08/white-trash-dip.html


White Trash Dip

1 can chili (15 oz)
2 packages cream cheese (8 oz ea), softened
2 cups cheddar cheese, shredded
1 lb. bacon
4 green onions, chopped
1 tsp red pepper flakes
Heat oven to 350 degrees.
Cook bacon. Crumble.
Mix together chili, cream cheese, cheddar cheese, bacon, and green onions in a large bowl.
Spread mixture into a pie pan.
Cook for 20 minutes in a 250 degree oven.
Sprinkle with red pepper flakes.
Serve with chips.

Jalapeno Poppers

found this here....they look soooo yummy! http://aisletoaloha.blogspot.com/2011/01/pop-em-like-theyre-hot.html


You will need a can of Pillsbury Crescent dough, cream cheese, 2-3 fresh jalapeños, and bacon (if you want... I always want bacon.) Oven pre-heated to 350 degrees F.

Chop the jalapeños into small pieces. Clean out the seeds. Don't stick your fingers in your eyes or mouth for the rest of the day.

Cut the bacon into pieces and then cook it up. I usually cut it up first cuz then you have nice, neat pieces and it doesn't get too crumbly. Just watch it so it doesn't burn. Unless you like burnt bacon. But that's weird.

Roll out your dough. It's perforated into triangles, but I cut each triangle in half with a pizza cutter and do one popper on each half. Does that make sense?. You can do it without cutting the crescents in half, and they'll just be a little bigger than bite size.


Layer a small dollop of cream cheese, a piece or two of jalapeño, and bacon.

Bring the corners of the dough together and twist them together at the top. Press the edges of the dough together so the insides don't gush out.

Bake 10-15 minutes at 350 and munch away!

Cheesy Zucchini Rice

found this here...love this combination!! http://traceysculinaryadventures.blogspot.com/2011/10/cheesy-zucchini-rice.html


1 1/2 cups water
1 cup long-grain white rice
2 tablespoons butter
1 medium zucchini, grated on the large holes of a cheese grater
1 cup shredded sharp cheddar
salt and pepper

Combine the water and rice in a medium saucepan. Stir gently and briefly to incorporate. Bring to a rolling boil then cover and reduce the heat to low. Cook for about 20 minutes, or until most of the liquid has been absorbed.

Turn off the heat, then add the butter and zucchini to the pan. Cover and let stand for 5 minutes. Stir to incorporate, then mix in the cheese and season to taste with salt and pepper.

Crispy Oven-Roasted Potatoes

found this recipe here...sounds really yummy!! http://traceysculinaryadventures.blogspot.com/2011/10/crispy-oven-roasted-potatoes.html

Crispy Oven-Roasted Potatoes
from The Best of America's Test Kitchen 2011

2 1/2 pounds Yukon Gold potatoes (about 5 medium), rinsed and cut into 1/2-inch rounds
5 tablespoons olive oil
kosher salt and freshly ground black pepper

Preheat oven to 450 F. Place a rack in the lowest position in the oven and place a large, rimmed baking sheet on it.

Combine the potato rounds and 1 tablespoon of salt in a large pot and add cold water to cover by 1 inch. Set over high heat and bring to a boil. Reduce the heat to a gentle simmer and continue cooking until the edges of the potatoes have softened, but the centers offer resistance when you insert a paring knife, about 5 minutes. Drain the potatoes and transfer to a large bowl. Add 2 tablespoons of the oil and 1/2 teaspoon salt then use a rubber spatula to toss. Add another 2 tablespoons of oil and 1/2 teaspoon salt then toss again - don't be gentle, you want to vigorously toss the potatoes until the outside of the slices are coated with a starchy paste, which should take 1-2 minutes.

Remove the baking sheet from the oven and drizzle it with the remaining tablespoon of oil. Add the potatoes to the baking sheet, spread in an even layer (skin side up for end pieces). Bake for 15-25 minutes, or until the bottoms of the potatoes are golden brown and crisp. Remove the baking sheet from the oven and flip the potatoes using a metal spatula. Return to the oven and continue cooking until the second side is golden and crisp, about 10-20 minutes. Season with salt and pepper to taste before serving

Crock pot apple butter

For standard size crock pot, adjust for small or huge one.
12-14 apples (I do enough to fill my pot)
2 cups apple juice or cider

Wash, core, peel and slice apples. Put in crock pot, cover and cook on low 10-14 hours. I start mine before bed and finish the next day.

When fruit is tender, mash with potato masher or whisk. Measure amount of cooked fruit and put back into crock pot. For EACH 2 cups cooked fruit add:
1 cup sugar
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp. cloves

Stir well, cover and cook on high for an additional 6-8 hours, stirring every two hours. After 3 hours, remove lid and continue to cook uncovered so butter will thicken. Spoon into hot jars and process in hot water bath. ( I did mine for 20 minutes, adjust to where you live. You can also just put into freezer jars and freeze!

Chicken Tortilla Soup

Chicken Tortilla Soup

3 frozen chicken breasts
1 15 oz. can diced tomatoes
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 can black beans
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and tortilla chips if desired.

Brown Sugar and Balsamic Glazed Pork Loin

found this one here
http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

This was a cinch to make and seriously delicious. It made a fabulous meal served with Brussel Sprouts with Bacon and Walnuts.


Ingredients:
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water


Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce


Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Brussel Sprouts with Bacon and Walnuts

Found this here and can't wait to try it! http://www.candcmarriagefactory.com/2011/01/brussel-sprouts-with-bacon-and-walnuts.html

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste


Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.


In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).


Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.


Servings: 4