Strawberry Bread

Makes 2 med. loaves
3 cups + 2 Tbl. flour
2 cups sugar
1 Tbl. cinnamon (I use a bit more)
1 tsp. salt
1 tsp. soda
Combine the above in a large bowl.

In a small bowl combine; (I do these first in the mixer and then add the dry)
2 cups thawed Sweetened Strawberries
1-1/4 cup oil (I use half apple sauce/half oil)
4 eggs

Add to flour mixture until just moistened.

(Important!) Flour & Grease pans well!!
Bake 30-40 min at 350*. For the tiny loaves....60-75 min for reg size, check with pick.

Frozen Velvet

make a day ahead or weeks ahead

1 8oz pkg cream cheese
1 cup mayo(I use Hellmans)
1/4 cup icing sugar
2 cups mini marshmallows
1 14 oz can peaches chopped in small pieces
8 marachino cherries chopped
whipping cream or 1 envelope dream whip prepared
Mash cream cheese in a mixing bowl
Add mayo and icing sugar...beat to combine.
Stir in marshmallows,well drained peaches and cherries
Fold in whipped cream or dream whip
Pack into a mold or empty cans(You can use empty hunts tomato sauce cans,or whatever size you have on hand)
Cover with plastic wrap and put in freezer at least overnight.
Just before serving run warm water over can for just a second,remove other end from can and slide onto serving plate.
Cut into 1 in slices...top with a dollop of whipped cream or dream whip and top with a cherry.
I promise you this is smooth and creamy and not overly sweet.
I keep a couple cans of this in the freezer for unexpected company.
It sounds like a lot of work,but makes up in a couple of minutes.

Frozen Chocolate Dessert

Buy 2 large containers of cool whip and a large pack of chocolate chip cookies.

Dip the cookies in chocolate milk. Just one dip, you don't want them to fall apart from being too soggy. Line the bottom of a springform pan with the wet cookies. Cover with one of the containers of cool whip (thaw it a bit or completely, whatever way is easiest for you to spread it on).

Make another layer the same way on top.

Then you can sprinkle whatever you want on top. you can use Nestles Crunch bars but you can use chocolate chips, shaved chocolate, coconut, drizzled chocolate or caramel or a combination of all of them.

Freeze until 10 or 15 minutes before serving.

The world's best pancake recipe

Combine the dry ingredients in a bowl, whisk, set aside:

2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt

Combine the wet ingredients in a second bowl, whisk:

2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup and devour.

Don't skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk.

MONSTER Cookies

1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
15 oz. (1 box) Raisins
8 tsp. baking soda
1 tbsp. vanilla

Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients.
Mix in very large dish pan. Drop by spoon on to cookie sheet.
Bake at 350 degrees for 12 minutes.

We found that a dozen cookies baked just right in 8 minutes.

These cookies are awesome. They're a Chocolate Chip Cookie.
They're an Oatmeal Raisin cookie. They're a Peanut Butter Cookie.
...and they're an M&M cookie all rolled into one MONSTER cookie!

Be prepared for TONS and TONS of cookies! haha

Holiday Cheese Ball

Ingredients:

2 pkg cream cheese

1 lg jar Armour Dried Beef

4 stalks green onions (scallions)


Directions:
Let cream cheese warm to room temperature. Rinse the dried beef under warm water to remove some of the salt - hold the stack on one side and fan to saturate all pieces. Blot dry with paper towel and cut into small pieces. Cut onion greens in half lengthwise and use scissors to cut into small pieces. Dice onions. Mix all ingredients well. Shape into a ball and wrap in plastic wrap. Refrigerate overnight or until firm. Serve with your favorite crackers. Makes 1 lg or 2 sm cheese balls.

Kris Kringle Popcorn

Ingredients:

1 3-ounce bag of any kind of microwave popcorn
1 7-ounce jar of marshmallow creme
Small red and green candy sprinkles

Directions:
Preheat your oven to 325 degrees F. On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave. Microwave the marshmallow creme on high for 1 minute - make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.


Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated. Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.


Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Makes 8 cups. For a variation, break up candy canes and use in place of the red and green candy sprinkles.



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Chicken Salsa

Ingredients:

4 Boneless Skinless Chicken Breasts

1 Package Taco Seasoning Mix

1 24 oz Jar of Salsa, any heat

Directions:
Put all ingredients in a Crock Pot, let cook on low for at least 4 hours. Shred chicken and put back in Salsa. Serve with chips.


Variation: After add about 1 pound of Velveeta with the shredded chicken.

Spiced Nuts

Ingredients:

1/4 c. butter, cubed
1/2 c. plus 3 tablespoons sugar, divided
2 tsp ground cardamom
1 c. salted cashews
1 c. salted peanuts
1 c. pecan halves

Directions:
In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in large bowl; set aside.

Reduce heat to medium; add the cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool. Makes about 3-1/2 cups.

Pistachio Sour Cream Bread

1 white cake mix (Duncan Hines)
One 3 1/2 ounce package of pistachio pudding
1 cup of sour cream
4 eggs, beaten
1/4 cup of oil
1/4 cup of water


Sugar Mixture:
3 tablespoons of brown sugar
2 teaspoons of cinnamon
3/4 cup of chopped nut meats

Grease and flour 4 small bread tins, 4"x8". Mix together cake mix, pudding, sour cream, eggs, oil and water. Pour half of the batter into tins. Sprinkle half of the sugar mixture on top. Add remaining batter. Top with sugar mixture. Bake at 350ºF. for 30 to 35 minutes. May use a bundt pan

Pickled Pineapple

20 oz. can pineapple chunks, NOT TIDBITS
3/4 cup vinegar
1 1/4 cups granulated sugar
pinch salt
6 to 8 whole cloves
1 4 inch cinnamon stick ******I use the smallest one, like 4 1 inch so they can go in each individual gift jar.

Drain syrup into saucepan, add vinegar, sugar, salt, cloves, cinnamon and simmer for 10 minutes. Add pineapple. Bring to boil. Remove from heat. Cool. Refrigerate. Best made several days ahead. Serve cold. Or put into half pint or pint jars to gift.

Butterscotch Pie #2

1/4 cup real butter
1 cup light brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk (I use evaporated milk)
3 large egg yolk, separate eggs (reserve whites for meringue)
1/2 teaspoon pure vanilla extract
1 pinch salt
1 9 inch pie crust, prepared, baked and cooled

Stir brown sugar and butter in electric skillet, until butter melts and sugar dissolves. Cook 2 to 3 minutes longer on low to medium heat, stir often and turn off.

Beat egg yolks. In a large bowl, mix flour with one cup of the milk until smooth. Then add beaten egg yolks and salt and mix well. Blend in remaining one cup of milk with the egg yolk mixture..

Add the flour mixture to electric skillet mixture and cook on low to medium heat until thickened. Stir constantly. Turn off when thick and add vanilla. Stir and pour into baked 9 inch pie shell. Top with meringue.

Meringue Preheat oven to 350

3 large egg whites
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

With a mixer, (I used a hand mixer) beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.

Spread meringue over slightly warm filling. Sealing to edge of crust. Then bake at 350 degrees for 12 to 15 minutes, or until meringue is golden. Cool.

Katharine Hepburn's Brownies

This is from a magazine article about Katharine Hepburn. It is, apparently, her family's.

Ingredients

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

Preparation

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

Fantasy Fudge

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. I'll never know why they changed the recipe on us.

Makes about 117 squares
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

"Million Dollar" Brown Sugar Cookies

1/2 cup shortening
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup nuts, ground

Cream sugars, butter and shortening. Add egg and vanilla. Mix well. Add sifted dry ingredients and nuts. Chill 20 mins. and shape dough into balls the size of quarters and roll in sugar. Press flat with glass dipped in sugar. Bake in a preheated 350 degree oven for 10-20 minutes.

Frosting

2 Tblsp. browned butter
2 cups powdered sugar
Milk, enough to blend
Vanilla or butter flavoring

Super Breakfast Casserole

6 eggs
1 cup milk
6 oz Cheddar cheese (grated)
1 lb Sausage or bacon (market)
Frozen hash brown patties
Line a 8" x 8" glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained and crumbled sausage or bacon. Mix together eggs and milk, pour over meat and hash browns. Top with grated cheddar cheese. Best if prepared night before and refrigerate. Cook at 350 degrees for 45 minutes to 1 hour. Makes 4 to 6 servings.

Company Brunch Casserole

You can make this the night before:

5 sourdough English muffins, split
1 cup shredded Cheddar
1 cup shredded Swiss cheese
1 lb breakfast sausage, cooked, drained & crumbled (you can substitute
crisp fried bacon or chopped ham)
12 eggs, lightly beaten
2 cups milk
1/3 cup chopped fresh parsley
1/3 cup chopped green onions with tops
1 cup sliced fresh mushrooms (optional)
Arrange the English muffins in a buttered 9x13" baking dish. Sprinkle w/the
Cheddar & Swiss cheeses & sausage. Beat the eggs, milk, parsley & green
onions in a bowl until mixed. Pour over the prepared layers. Chill covered
w/foil for 8-10 hours. Sprinkle with the mushrooms. Bake in preheated 350?
oven for 50 minutes or until set. Let stand for 10 minutes before serving.
Serves 8.

Harvest Apple Bread

1 cups white sugar
1 cup br. sugar
2/3 cup shortening
2 eggs
3 cups flour
1 tsp. cinnamon
1/2 tsp. cloves
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup raisins
1 cup chopped walnuts
1 cup cold coffee
2 cups chopped apples

Grease and flour loaf pan or muffin tins
Cream together sugars, shortening and eggs.
Sift together dry ingredients. add raisins and walnuts.
Add coffee to creamed mixture alternately with dry ingredients.
Fold in apples. Bake in 350 oven for 50 min . for loaf or in 375 oven for 20-25 min. for muffins.

Friendship Tea Mix

1 jar Tang 1lb 2oz
3/4 c. instant tea
1 1/2 c. sugar
1 pkg of wyler's lemonaid (dry)
1 tsp ground cloves
1 tsp cinnamon

Mix all ingredients and store in an air tight container. Heat a cup of water and add 1 1/2 Tbsp. to the water and stir. A lot like orange wassil, but better with the spices.

Onion Crunch Sticks

makes 32 pieces

2 eggs, slightly beaten
2 Tbs. melted butter or margarine
1 tsp. flour
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. onion salt
8 oz. can of crescent roll dough
Two 3 oz. can’s french fried onion rings, crushed

Preheat oven to 375. In medium bowl, combine first 6 ingredients. Separate crescent dough into 4 rectangles; firmly pinch and press perforations to seal. Cut each rectangle crosswise into a strips.

Dip each strip in egg mixture, then coat with crushed onions. Place on ungreased cookie sheets. Bake 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets and serve warm.

To reheat, place on cookie sheet and heat at 350 degrees until warm.

Mexican Munch

1 3-oz. can French-fried onions
3 c. bite-size shredded corn squares (CRISPEX)
3/4 c. Spanish peanuts
1 4-oz. can potato sticks
1/4 c. butter (or oil)
1 t. taco seasoning mix

In a 13x9x2-inch baking pan, combine onions, cereal, peanuts, and potato sticks. Melt butter over low heat; drizzle over mixture in baking pan and stir well. Sprinkle the seasoning mix evenly over mixture, mixing well. Bake in 300°F oven for 30 minutes, stirring occasionally. Allow to cool. Makes about 8 cups.

Crock pot cake

doubled everything for a larger crowd.
Grease the crockpot, just use Pam. In a large bowl mix the following:
1 chocolate cake mix
8 oz. sour cream
1 cup of chocolate chips
1 cup of water
4 eggs
3/4 cup vegetable oil
1 (4 serving size) of instant chocolate pudding
pour mixture in crockpot

You can cook on low 6-8 hours or 3-4 hours on high. I got up at 3 in the morning to start the cake and cooked it for almost four hours and then cooked it for two more at work. When I have tried to cook it on high it sometimes burns the outside part of the cake...when it starts to pull away from the sides it is done.... serve this with vanilla ice cream!!
enjoy.

Enchilada Suiza Mexican Lasagna

got this off of the Rachel Ray site...looks yummy!!

•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken or turkey breast
•1 tablespoon ground cumin
•1 tablespoon ground coriander
•Salt and pepper
•One can hominy (15 ounces), rinsed
•1 red onion, chopped
•2 jalapeño or serrano chiles, chopped
•3 cloves garlic, grated or finely chopped
•12 large or 14 small tomatillos, peeled and coarsely chopped
•1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
•2 avocados
•Grated peel and juice of 2 limes
•1 tablespoon honey
•One package flour tortillas (11 ounces)
•1/2 pound Monterey Jack cheese, shredded
•1/2 pound Swiss cheese, shredded
•1 cup crème fraîche or sour cream

Pre-heat the broiler or the oven to 400°F. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.

In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.

Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.

In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.

Buttermilk Pound cake

Buttermilk Pound cake
Ingredients
1 cup butter, softened
1 1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butternut extract
Directions
1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Pour into greased and floured 10-inch tube pan.**
6. Bake at 325 degrees F (163 degrees C) for 1 hour.

**You can put it into 2 loaf pans, 8 1/2 X 4 1/2 instead of the tube pan. And cook them for 1 hour and 5 minutes. They'll turn out perfect.

Coyote or Reindeer "Droppings"

2-cups brown sugar

1-cup butter or margarine

1/2 cup white corn syrup

1/2 teaspoon baking soda

14-1/2 ounce package Cheetos™ **I buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos

Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos, put rubber gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!

Banana Refrigerator Dessert

From 1949

1/4 lb of butter
1 ½ cups of powdered sugar

cream by spoon

2 eggs - separated - add yolks to butter/sugar mixture than add stiffly beaten whites

Line pan with graham cracker crumbs (5 double crackers, crushed, per layer)

Add above mixture
Add a layer of bananas
Add a layer of whipped cream (½ pint
Add a layer of crushed walnuts
Add another layer of graham cracker crumbs

Chill well

I’m guessing the pan is about 8x8

Heath Bar Cake

Step 1: Bake a dark chocolate cake mix in a 13 x 9 pan ( I used Duncan Hines Butter Recipe Fudge Moist Deluxe) - Let it cool for at least 1/2 hour

Step 2: Poke holes all over cake about 1 inch apart

Step 3: Drizzle 1 can sweetened Condensed Milk

Step 4: Drizzle 1 jar caramel ice cream topping ( I used 3/4 bottle Smucker's Caramel Flavored Sundae Syrup - approx. 14 oz.)

Step 5: Cover and refrigerate at least 30 minutes

Step 6: Spread 1 12oz cool whip over cake

Step 7: Top with crushed heath bars (I used 6 1.4 oz size)

Refrigerate any leftovers

Peanut Butter Balls

I think this would be a great snack for the kiddos....healthy too!!
found this on http://www.southernplate.com

Peanut Butter Balls

(makes about a hundred)

2 C honey or corn syrup
3 C creamy peanut butter
5 C dry milk powder
6 C quick oats
Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Store in freezer in ziploc bags

Berry Cobbler

Berry Cobbler

2 C Berries, frozen or fresh

1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine

Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.

Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

Bacon Water Chestnut Rolls

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 24 rolls

INGREDIENTS

• 1 (8 ounce) can water chestnuts, halved
• 1/2 pound sliced bacon, cut in half
• 1/4 cup mayonnaise
• 1/2 cup packed light brown sugar
• 1/4 cup tomato-based chili sauce

DIRECTIONS

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

2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.

3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

Butter Tarts

Yummmmm Brown Sugar!
I would double this recipe!!


Pastry:
2 ¼ cups flour
1 tbsp brown sugar
½ tsp salt
1 cup shortening or butter (Very cold and cut in cubes)
6 tbsp ice water

Or be like me and use pre-made pie crust!! LOL

Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.

Filling:

1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins
Combine all filling ingredients except raisins.
Mix well.

Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from from pans.

Makes 12 tarts.

Pumpkin Pie Dip

2 c. confectioners sugar, sifted
1 (8 oz. each) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Serve with gingersnaps, animal crackers, pretzels, etc.
Using a small hollowed out pumpkin is a great way to present the dip.

Creamed Cabbage Soup

I made this and it is yummy!!!very satisfying served with a crusty bread!!!

Yields: 8 servings

2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (I didn't use)
Chopped fresh parsley (I didn't use)

DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

Carrot Cake

Carrot Cake
1 (18 1/2 ounce) box yellow cake mix
2 cups carrots, grated
8 ounces crushed pineapple, undrained
1/3 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup nuts, finely chopped
2 teaspoons cinnamon

Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes.

Cool in pan. Frost with cream cheese icing and garnish with chopped nuts.

Pilgrim Hat Cookies

Pilgrim Hat Cookies

Can be made up to 3 days ahead. Store airtight at room temperature.

16 Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups

1. Place cookies on work surface, squeeze a dime size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.

Chocolate Dipped Pecans

These quick sweet and salty treats are a great gift idea.

Ingredients
1/2 cup chocolate chips
1 teaspoon vegetable shortening
50 Pecan Halves

Directions
In small microwave-safe bowl, combine chocolate chips and shortening. Microwave (high) for 1 minute. Stir until melted and smooth. Dip pecan halves into chocolate, covering only half the pecan. Place on parchment-lined baking sheet. Refrigerate until firm. Use as a garnish.

Sugared Pecans

This salty-sweet recipe is ideal for a quick afternoon snack or a crunchy topping for salads and cole slaw.

Ingredients
1/2 cup coarsely chopped pecans
2 tablespoons brown sugar

Directions
In small skillet over medium-high heat, cook pecans and sugar, stirring constantly, until nuts are browned and sugar-coated, about 1 to 2 minutes. Cool and break apart, if necessary.

Makes 1/2 cup

Potato and Wild Rice Soup

This is from a cookbook called 'Feeding the Preacher' that was put together by preaching student wives at the Memphis School of Preaching.
It was a fund raiser. The book is full of fantastic 'Pot Luck' recipes. this recipe was given to me by a friend

1 (10.5 oz) can of cream of potato soup (condensed)
3 slices bacon (more is good)
1 pkg. Rice-A-Roni wild rice with seasoning
2 T minced onion
2 C milk
1 C grated cheese

Cook rice according to package directions. Cook bacon and set aside after breaking into pieces. Saute' onion in bacon grease then discard grease. After rice is cooked, combine all ingredients. Heat until cheese is melted. Add milk or water for thinner consistency.


That's the recipe. Now here's what my friend does.... Use 2 cans of soup. Cut up and cook down a few potatoes and add them to it. Just up the milk / water if you add more soup / potatoes.

Unstuffed Pepper Soup

If you like stuffed peppers you will like this soup.
UNSTUFFED PEPPER SOUP
Ingredients

* 1 1/2 lbs lean ground beef
* 3 large green peppers, chopped
* 1 large onion, chopped
* 2 (14 ounce) cans beef broth
* 2 (10 ounce) cans tomato soup, undiluted
* 1 (28 ounce) can crushed tomatoes,
* 1 (4 ounce) can mushroom pieces, drained (optional)
* 1 1/2 cups cooked rice
Directions
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes, and mushrooms.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
4. Add the rice, heat through and serve.

Spicy Chicken Tortilla Soup

In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.

Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth (2 cans)
1 tsp lemon pepper (or lemon juice and black pepper)
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce.
Simmer for 20 minutes.

In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add 1 pound skinless boneless chicken breasts, cut into small cubes.

Hummingbird Bread

Not real sure where this recipe got it's name
Makes 2 loaves

Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon (optional)
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe bananas
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2.In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3.Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Glazed Chicken

1 chicken cut up
1 small bottle Russian dressing
1 small jar apricot preserves
1 pkg dry onion soup mix
green pepper slices (optional)
pineapple chunks (optional)

Place chicken pieces in pan. Mix all other ingredients and pour over meat. Cover with foil and bake covered for an hour and 15 minutes to an hour and half. Uncovering the last 15-20 minutes of baking time.

Bacon Wrapped Crackers

Waverly crackers
Parmesan cheese
Bacon, cut into 1/2 strips

Cut the 3 crackers into individual small ones. Sprinkle generously with cheese. Wrap bacon around each cracker. Place on wire rack. Bake about 45 minutes or until bacon is crispy, 325-350 degrees

Bacon wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece.

Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Chicken Carbonara

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon

RIGATONI, SAUSAGE AND CREAM

RIGATONI, SAUSAGE AND CREAM
2 pounds short Rigatoni (or regular if you can't find short)
2 pounds Italian Sausage (out of the casing) hot or sweet
4 cups chopped onion (wow that's a lot of onion!!!)
3 large (28 oz) cans crushed Italian tomatoes (w/ added puree)
1 cup heavy cream olive oil
2 cloves garlic
salt/pepper to taste

in a very large skillet, add about 1/8-1/4 cup olive oil simmer on low add garlic cloves, but REMOVE BEFORE THEY BROWN! add onion and cook until wilted remove onion and add sausage, breaking it up, until cooked return onion to sausage mixture add the tomatoes, some salt/pepper to taste simmer for about 30-45 minutes (or longer for do-ahead party)
When your company arrives: Cook your pasta al dente drain into a large bowl remove "sausage" sauce from heat; add cream add sauce to Rigatoni and blend gently Transfer to a pretty serving platter
serve this with a colorful salad (red peppers, cucs, olives, etc)
Also goes great with crusty garlic bread.

Sugar Cookie Cutouts with Buttercream Frosting

Sugar Cookies
2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp vanilla
6 cups flour
3/4 tsp salt
4 Tbsp milk (can use water)

Divide dough in half (or sixths). Only add milk or water if the dough is too dry. Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Place on a greased cookie sheet and bake at 375F/190C for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

Buttercream Frosting
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.

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Crust:
2-4 tbls margarine ( I had to use about 4 tbls)
2 1/2 c chocolate cookie crumbs

Filling
2 lb cream cheese; soft
1 c sugar
4 eggs
1 teas all-purpose flour
1 teas vanilla
1 c sour cream
1 lb refrigerated chocolate chip cookie dough (I used Toll House)
2 oz chocolate chips ( I used miniature)

Optional Toppings
1 pt heavy whipping cream; whip 1 chocolate chips (I used miniature) 1 chopped walnuts

Preheat oven to 325~.

CRUST-Generously grease the bottom and sides of a 10" springform pan. Combine the margarine with the chocolate cookie crumbs and mix with fork. Press onto the bottom and about halfway up sides of the pan.

FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust.
Cut cookie dough into golfball sized chunks and drop into batter. I just used a spoon and spooned it out of the roll of cookie dough. Sprinkle in chocolate chips. Pour remaining batter over this. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. Best if done the night before. I usually let it cool and then cover it and put in the frig. Be sure you let it cool enough so that heat is not present to condense into droplets that will fall from the saran wrap onto the cake.
For whipped topping, whip heavy whipping cream about 5 min or less until stiff peaks form. Can use this in addition to other optional toppings. Sprinkle mini chips/walnuts on top.

Olive Garden Salad Dressing Recipe

Ingredients:
1/2 cup mayonnaise
1/3 cup white vinegar
1 tsp vegetable oil
2 Tbs. corn syrup
2 Tbs. Parmesan cheese
2 Tbs. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbs. lemon juice

Olive Garden Salad Mix:
1 bag American blend Dole Salad
4-5 slices red onion
4-6 Black olives
2-4 Banana peppers
1/2 cup croutons
1 small tomato, quartered
Freshly grated Parmesan cheese

Directions:
Mix all ingredients in a blender or processor until well blended. If this is a little too tart for your personal taste, please add a little sugar.

Cake Doughnuts

2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying

1/2 teaspoon ground cinnamon
1/2 cup white sugar

DIRECTIONS
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

Kim's Cheddar Broccoli Potato Soup

It's real easy....just peel and cut potatoes into chunks, whatever size you want, add a chopped onion, boil the potatoes and onions with the water in the pan just over the potatoes. When the potatoes cook to how you like them(do not drain the water off the potatoes) then put in one half loaf of Velveeta cheese chopped up, put in broccoli, frozen or fresh (I sometimes add carrots and cauliflower also) then finish filling the pan with milk and simmer for about an hr or so to the consistency you like and then serve.

French Onion Soup

2 tbsp. butter
4 cups sliced onions, about 3 large onions
1 tbsp. flour
Salt and pepper
2 10-ounce cans beef broth
1 bay leaf
6 slices French bread
1 cup shredded Swiss cheese
1. In a saucepan, melt the butter. Add the onion slices,stir, cover and cook over low heat for a full 20 minutes,stirring now and then. The onions will be very soft. Sprinkle on the flour and stir until well blended. Add the beef broth and bay leaf with 1 1/2 cups of water. Bring mixture to a boil,lower heat and simmer, uncovered, for 20 minutes.
2. Toast the bread. Ladle the soup into 6 ovenproof bowls set on a baking sheet. Put a slice of bread on each bowl, sprinkle with cheese and cook under the hot broiler just until the cheese is melted. Makes 6 servings

Gingerbread Scones

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter or margarine
1/3 cup molasses
1/4 cup milk
1 egg, separated
sugar



DIRECTIONS
In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Serve warm.

Hazelnut Chocolate Chip Scones

2 cups all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 egg
1 1/2 teaspoons almond extract
1 cup semisweet chocolate chips
1/2 cup chopped hazelnuts

DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly butter a 9 inch diameter circle in the center of a baking sheet.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.
Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.
Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

Orange Cookies With Chocolate Filling

Cookies
1 cup veg. shortening
1 cup sugar
2 eggs
3 tablespoons orange juice concentrate
2 taplespoons grated orange peel
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Filling
1 cup semisweet chocolate chips melted
2 tablespoons whipping cream
2 1/2 teaspoons orange extract

For cookies, cream shortening, sugar, eggs, orange juice concentrate, orange peel, and vanilla in a large mixing bowl. Combine dry ingredients and stir into creamed mixture, alternating with buttermilk. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours or until well chilled.

Peheat oven to 375 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Using 2 inch round cookie cutter, cut out dough. Transfer cookies to a lightly greased baking sheet. Bake 6 to 8 mins or until very lightly browned around edges. Remove from pans and cool on wire racks.

For filling. combine all ingredients, blending until smooth. Spread a thin layer of filling on bottoms of half of cookies and place remaining cookies on top of filling. Chill 5 minutes or until chocolate hardens.
Yield: about 4 dozen cookies

Chocolate Chip Cheese Ball

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

Directions
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Yield: 1 cheese ball (about 2 cups).

Raw Apple Cake With Hot Sauce

1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 cup chopped nuts
3 cups diced baking apples
1 1/2 cups granulated sugar
2 eggs well beaten
Combine flour, 1 1/2 cups granulated sugar, baking soda, and nuts, set aside. Combine apples, 1 1/2 cups sugar, and eggs, mixing thoroughly. combine both mixtures. Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Pour hot sauce over cake before baking.

Hot Sauce
1/2 cups firmly packed brown sugar
1/2 cup granulated sugar
2 Tablespoons all purpose flour
1 cup water
1/4 cup butter or margarine
1 teaspoon vanilla
Combine sugars, flour and water, heat in saucepan, stirring, until sauce turns clear. Add butter and vanilla. Pour sauce over cake batter before baking. Bake at 350 degrees for 35 to 45 minutes or until done. Yield 12 to 16 servings.

Pumpkin Bread

3 cups sugar
3 ½ cups flour
½ tsp. salt
2 tsp. baking soda
½ tsp baking powder
1 cup water
1 cup oil
1 cup raisins (optional)
I cup walnuts (optional)
2 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
4 eggs
1 29 oz can pumpkin (not pumpkin pie filling)
Mix in large bowl, dry ingredients first, then wet. Grease and flour 3 loaf pans, divide batter into pans, and bake at 325 degrees, about 45 minutes. Or, bake in 12 soup cans, 45 min.

Great served with Cream Cheese

Lime Meltaway Spritz

1 cup butter, softened
1/2 cup confectioners' sugar
1-3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla extract
Green food coloring, optional

LIME GLAZE:
1/2 cup confectioners' sugar
4 teaspoons lime juice
1/2 teaspoon grated lime peel
Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in lime peel and vanilla. Tint half of the dough green if desired.
Using a cookie press fitted with a ribbon disk, press dough into 12-in.-long strips 2-in. apart on ungreased baking sheets. Cut each strip into 3-in. pieces (do not separate pieces).
Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Combine glaze ingredients; brush over cooled cookies. Let stand until set. Yield: about 3 dozen

Chocolate Surprise Cookies

1 (18 1/4-ounce) box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

Preheat oven to 350 degrees F. Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes. Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

Praline Cookies

Praline Cookies
3 Tbsps butter, melted
1 cup firmly packed dark brown sugar
1 egg, beaten
5 Tbsps flour
1 cup pecan halves
1 tsp vanilla
Pinch of salt
Preheat oven to 350 degrees.
Combine butter and sugar. Mix in remaining ingredients well. Thoroughly grease a cookie sheet and coat with flour. Re-coat the cookie sheet before each baking. Drop batter by scant teaspoonfuls, 5" apart, including a pecan half each time. Bake 8-10 minutes.
After cookies are baked, wait 1 minute, no longer, before removing them with a spatula to a rack to cool. If they stick, briefly rewarm cookie sheet.
Yield: 3-4 dozen

Notes:
These really do spread out while baking so if you want small cookies (which may be best since they are quite sweet), be sure to use a "scant" teaspoonful. Use a metal spatula and be careful that the cookies don't "scrunch up" when removing and then placing on racks (a bit of a trick!) Or you might try the non stick foil or parchment paper
These cookies are light, crispy & delicious

Honey Crunch Granola

3 cups old fashioned oats (not quick oats)
1/2 cup chopped nuts (I used walnuts & pecans)
1/2 cup wheat germ
1/4 cup ground flaxseed (or whole)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup vegetable oil (or applesauce)
1/4 cup apple juice
1/3 cup honey
1 tsp. vanilla

Preheat oven to 350 degrees.Mix dry ingredients together in large bowl.In a small bowl, mix together the wet ingredients.Combine the wet and dry ingredients and mix well.Spread the mixture in a 9x13 pan.Cook 20-30 minutes, stirring every 10 minutes, until golden brown.Allow to cool. Store in an airtight container.

Butterscotch Apple Dip

I got this from WWW.eaglebrand.com looks good!!

Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup butterscotch-flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cinnamon
Apple wedges


Instructions
In heavy saucepan, over low heat, combine EAGLE BRAND®, butterscotch chips and salt. Cook and stir until melted.
Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Store leftovers covered in refrigerator.
Notes: To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through. Tip: Can be served warm over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. MICROWAVE METHOD: In 1-quart glass measure, combine EAGLE BRAND®, butterscotch chips and salt. Microwave on HIGH (100% power) 3 or 3 ½ minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.

Tomato pie

I think I might add some slices of fresh Mozzerella and maybe some fresh basil leaves to this!! yum

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese ground black pepper to taste
2 teaspoons fresh basil 2 teaspoons fresh oregano

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Bubble Pizza

This a definate keeper...I made this and did not use the ground beef, italian sausage ot the cheddar cheese ....I just cut up the biscuits poured the sauce over them added sliced onions, sliced green olives, sprinkled the mozzarella cheese and then covered with pepperoni..baked for about 35 to 40 minutes or until the pepperoni's started to brown...this is really really easy and good!!

• 1 pound ground beef or italian sausage ( I didn't use)
• 1/4 pound sliced pepperoni
• 1 (14 ounce) jar pizza sauce (I used ragu pizza sauce)
• 2 (12 ounce) packages refrigerated buttermilk biscuit dough
• 1/2 onion, sliced and separated into rings
• 1 (10 ounce) can sliced black olives ( I used green olives)
• 1 (4.5 ounce) can sliced mushrooms (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese (I didn't use)

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters (I use scissors), and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving

Cold Brewed Coffee

Less bitter then regular brewed. Great for iced coffee

What you do is get a quart jar,
add 1 cup of ground coffee,
fill it up with water,
shake,
then set it on the counter 12-15 hours.
The next day strain it twice.
Use a small strainer the first time then put a coffee filter in the next time.
Then use about 1/4 cup of this concentrate, add milk or flavored creamer, if you need sugar you will need to use sugar water or sweet & low so it will dissolve.
If you want hot coffee just add boiling water to the concentrate instead

Calf's Liver with Bacon and Onions

I have made this and I think it has got to be the best liver I have ever tasted...I couldn't find calf's liver so I used beef liver and soaked it in the milk and it was very mild tasting...
let me know if you try this

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.

Bacon Cheddar Dip

Prep: 5 min. + chilling

Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables

Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.
Yield: 2-1/2 cups.

Dilly Casserole Bread for the bread machine

Recipe for bread machine.

3/4 cup cottage cheese
3/4 cup sour cream
1/4 cup water
1 1/2 tablespoons butter
1 large egg
3 1/3 cups white bread flour
3 tablespoons granulated sugar
3 tablespoons dried onions, minced
2 tablespoons dill seed, whole
1/4 teaspoons baking soda
2 1/2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (1 1/2 pound) loaf.

Cheese-Stuffed Manicotti

1/2 pound Fresh mozzarella cheese cut in 1/2-inch dice
2 pounds Ricotta cheese
1/4 pound Prosciutto --1/4-inch dice
2 Eggs
1/2 cup Freshly grated ParmesanCheese
Salt and freshly ground Black pepper
1/4 cup Minced fresh parsley

14 Manicotti shells
I lg jar of your favorite Spagetti sauce
1/2 cup Freshly grated Parmesan Cheese

To make the filling:
combine all the filling ingredients and Mix well spoon into a large ziploc bag and cut the corner off to use as a pastry bag .
Generously butter a baking dish, 13 x 10 inches. Fill each uncooked shell with some of the stuffing, letting a little of the stuffing come out on either end. Lay the stuffed manicotti side by side in the buttered dish. Pour the sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake @ 375 for about 60 to 75 minutes. serve with garlic bread and salad...YUMM

Apple Dapple Cake

I got this from southernplate.com she has some wonderful recipes... you pour a brown sugar sauce over this after you bake the cake...YUMMM. I love brown sugar!!

3 c. all purpose flour
1 t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.

Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 1/2 sticks)

Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

Caramel Krispy Marshmallows

1 can sweetened condensed milk
1/2 c. butter
1 bag (8 oz.) caramels
1 bag (10 1/2 oz.) large marshmallows
5 c. Rice Krispies

Melt caramels, butter and sweetened condensed milk in top of double boiler. Dip large marshmallows into mixture and roll in Rice Krispies.
(Fun to do with kids.) (Try mixing all together for bars.)

Sun Dried Tomato Cream Sauce

3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (or you can subsititute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
Freshly grated Parmesan cheese

Cook pasta. Drain, reserving some of the cooking water.

While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.
This makes 2-3 very generous servings, depending on how "saucy" you like your pasta.

Green Chile Squares

From www.Perfectentertaining.com
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 sm. cans diced green chiles
4 well beaten eggs

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.

Steak And Cheese Sandwiches

Steak And Cheese Sandwiches
1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Ana Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc)
Soft Deli Rolls (such as Sara Lee)
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.

Chicken Tortilla Soup

1 can chicken (I like the all white)
1 can mild rotel tomatoes and peppers
1 can white beans (drained and rinsed)
1 can cream of chicken soup
1 can chicken broth

Put in crock pot and simmer all day (Or just heat up when ready)
put crumbled tortilla chips and cheese on top...
There is nothing easier and so good

Baked Spinach Dip in Bread

2 (8 oz.) pkgs. cream cheese, softened
1 cup mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 lb. sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 Tbs. dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 lb.) unsliced sourdough bread
Assorted fresh vegetables

1. In a large bowl, beat cream cheese and mayonnaise until blended.Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2 inch slice off top of bread; set aside. Carefullyhollow out bottom, leaving 1/2-inch shell. Cube removed bread andplace on a baking sheet. Broil 3-4 inches from the heat for 1-2minutes or until golden brown; set aside.
3. Fill bread with spinach dip; replace top. Place any dip thatdoesn't fit in shell in a greased baking dish. Wrap bread inheavy-duty foil; place on a baking sheet. Bake at 350 for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.-Taste of Home Holiday Recipes 2008 320 Christmas Classics

Chile Rellenos Quiche

Pastry for single-crust pie (9 inches)
2 Tbs. cornmeal
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
3 eggs
3/4 cup sour cream
1 Tbs. minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

1. Line unpricked pastry shell with a double thickness of heavy-dutyfoil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack Reduce heat to 350.
2. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine the cheeses; set aside 1/2 cup for topping. Add chilies to the remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hotpepper sauce if desired. Pour into crust; sprinkle with reservedcheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the centercomes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.-
Taste of Home Holiday Recipes 2008 320 Christmas Classics

Come Back Salad Dressing

1 cup mayonnaise
¼ cup chili sauce
¼ cup ketchup
1 teaspoon prepared mustard
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onion
2 cloves garlic, minced
Juice of 1 lemon

Put all ingredients into a jar. Cover and shake. Refrigerate overnight before using.

Banana Punch

This makes a LOT. Use a BIG punch bowl, or use half at a time.


2 C water
2 C sugar
4 ~6 oz cans orange juice concentrate
1 ~46 oz can pineapple juice
2 lemons, juiced
6 bananas ~ mashed add more to taste
3 Qts. 7~up

Cook water and sugar on low heat until syrupy. Add orange, pineapple, lemon juices and bananas. Mix well, pour into freezer container~ and freeze
to serve~ remove from freezer 1 1/2 to 2 hours before serving time. Mash so it is slushy~ place in punch bowl and add 7 up at the last minute.
Variations.. vodka, gin, cherries, orange slices, lemon/lime slices, pineapple tidbits, banana slices.

Caramel Apple Dip

8 oz cream cheese
3/4 cup white sugar
1/4 cup brown sugar
4 teaspoons vanilla

Blend together with a mixer.
Chill for 1 hour.
Serve with apple slices.

Pumpkin Dip

1/2 cup canned pumpkin
1/2 cup brown sugar
1/2 cup cream cheese
some maple syrup to taste
Mix everything well and use apples to dip.

Key Lime Pie

To make it easy on you, this key lime pie recipe uses a pre-made graham cracker crust that is readily available at grocery stores. In addition, you can use bottled lime juice but it won’t taste quite as fresh as squeezing fresh key limes for the juice.

Ingredients
½ cup fresh lime juice (this could be anywhere from 3 to 6 key limes)
4 egg yolks
4 teaspoons lime zest (using a small grater is a great way to get the zest)
1 can sweetened condensed milk (use a 14 ounce can)
1-9 inch graham cracker crust

In a medium bowl, whisk the lime zest and egg yolks together for about one to two minutes to achieve a light green hue. Next, beat in the condensed milk and then add in the juice and mix again. Allow this key lime mixture to stand at room temperature until thickened.
While the flavors are marrying at room temperature in this easy key lime pie recipe, preheat the oven to 325˚F. Once the key lime mixture has sufficiently thickened, pour into the graham cracker crust and bake in the oven for about 15 minutes. When the center of the key lime mixture sets but still is wiggly, you can remove the pie from the oven and allow cooling to room temperature.
Once your pie has achieved room temperature, chill it in the refrigerator for several hours. You can serve your pie topped with whipped cream or serve it plain. This basic key lime pie recipe should serve you well no matter what the occasion may be!

Hot Pizza Dip

1 (8 ounce) package cream cheese,softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions:
1.
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot with thinly sliced baguettes

Crash Hot Potatoes

I found this recipe on The Pioneer Woman's site... I want to give it a try http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

New potatoes (red or white)
olive oil
Kosher salt
Black pepper
Rosemary (or desired herb)
Bring a pot of salted water to a boil. Add as many potatoes as you wish and cook until they are fork tender.
On a sheet pan , generously drizzle olive oil. Place tender potatoes on cookie sheet leaving plenty of room between each potato.

With a potato masher (or bottom of a glass) gently press down on each potato until it slightly mashes, rotate masher 90 degrees and and mash again. Brush tops of crushed potatoes generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground pepper, fresh chopped rosemary (or herb of your choice)

Bake at 450 degrees for 20-25 minutes until golden brown.

Bacon Wrapped Chicken

• 4 skinless, boneless chicken breast halves
• 1/2 (8 ounce) package cream cheese, sliced
• 4 slices bacon • 1 teaspoon chopped fresh chives
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Oreo Cookie Dessert

20 oz. Oreo cookies, crushed
1/2 c. butter, melted
8 oz. cream cheese
12 oz. Cool Whip
1/4 c. powdered sugar
1 lg. instant chocolate pudding

Mix together crushed Oreo cookies and melted butter. Save a few crushed cookies to garnish top of dessert. Layer in bottom of 9 x 13 x 2 inch baking pan. Refrigerate 30 minutes. Cream together softened cream cheese, 1/2 Cool Whip and powdered sugar; layer on cookies. Refrigerate 30 minutes. Prepare pudding according to package directions. Layer on cream cheese mixture. Refrigerate 30 minutes. Top with remaining Cool Whip. Sprinkle with reserved Oreo cookies. Refrigerate.

Classic Chicken Parmesan

6 boneless, skinless chicken breast halves, pounded thin (about 1-1/2 lbs.)
2 eggs, slightly beaten
1 cup Italian seasoned dry bread crumbs
2 Tbs. Bertolli olive oil
26 oz. jar Ragu Old World Style pasta sauce
1 cup shredded mozzarella cheese (about 4 oz.)

1. Heat oven to 375. Dip chicken in eggs, then bread crumbs.
2. In 12-inch skillet, heat oil over medium-high heat and brown chicken; drain on paper towels.
3. In 11x7 inch baking dish, evenly spread 1 cup pasta sauce. Arrange chicken in dish, then top with remaining sauce. Sprinkle with mozzarella cheese and, if desired, grated Parmesan cheese. Bake uncovered 25 minutes or until chicken is no longer pink. Makes 6servings.

Tip: To pound chicken, place a boneless, skinless breast between two sheets of waxed paper. Using a rolling pin to press down and out from the center to flatten.

Spanish Rice & Chicken Skillet

1 Tbs. oil
4 chicken drumsticks (about 1 lb.)
1 onion, chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1 pkg. (about 4 oz.) Spanish rice-a-roni mix
14-1/2 oz. can diced tomatoes, undrained
1-1/4 cups chicken broth

1. Heat oil in medium skillet over high heat until hot. Add chicken; cook 5 minutes or until lightly browned on all sides. Add onion and bell peppers; cook and stir 2 minutes.
2. Stir in rice mix, tomatoes with juice and broth. Bring to a boil. Cover and simmer over low heat 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 minutes. Makes 4 servings.

Cinnamon Nut Crisps

These thin spicy wafers are swiftly shaped by pressing out doughrounds with a glass dipped in granulated sugar

1 cup butter, at room temperature
1 cup brown sugar
2 Tbs. sour cream
1 tsp. vanilla
2 cups flour
1/4 tsp. baking soda
2 tsp. cinnamon
1/2 cup lightly toasted, chopped almonds, filberts or walnuts

Beat butter and sugar together until creamy. Mix in sour cream and vanilla. In a separate bowl, stir together flour, baking soda and cinnamon. Add to creamed mixture, mixing until blended. Stir in toasted nuts. Chill 2 hours, or until firm. Drop rounded teaspoonfuls of dough onto ungreased baking sheet, placing each cookie 3 inches apart. Dip the base of a glass in granulated sugar. Press each cookie until thin.
Bake at 375 for 6 to 8 minutes, or until golden brown.
Remove immediately to wire rack and let cool.
Makes about 4 dozen.

Yummy Pork Chops

• 2 cups Italian-style salad dressing
• 1/4 cup soy sauce
• 1/2 teaspoon pepper
• 4 boneless pork chops

1. In a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
2. Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

Super Soft Chocolate Chip Cookies

4 1/2 cups flour
2 teaspoons baking soda
2 cups butter,softened (I use butter flavor Crisco)
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ox) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla
4 cups semi sweet chocolate chips (i just use 2 pkg milk chocolate chips)
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees. SIft together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally,stir in the choc chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes. Edges should be golden brown. This makes 6-6 1/2 dozen cookies.

Fettuccini with Chicken and Sun-Dried Tomatoes

Ingredients
* 1/4 cup sun-dried tomatoes
* 1/2 cup boiling water
* 2 boned, skinned chicken breast halves
* salt and pepper - to taste
* 2 olive oil - divided
* 1 med. onion - chopped
* 2 cups sliced mushrooms
* 1 clove garlic - crushed
* 1 chopped fresh basil
* 1 cup sour cream
* 1/2 cup grated Parmesan cheese
* 8 oz. fettuccini - prepared as directed
* 1 minced fresh basil

Instructions-
Rehydrate tomatoes in boiling water for 10 minutes; drain, reserving liquid; set aside.-Season chicken with salt and pepper on both sides.-Brown chicken in 1 Tbls. oil for 6 minutes on each side; set aside.-Sauté onions in oil until tender.-Add mushrooms, garlic, basil, and tomatoes and sauté for an additional 3 minutes.-Stir in sour cream and Parmesan, then slowly stir in enough reserved tomato water until desired consistency is reached.-Stir in cooked fettuccini.-Serve chicken breast over a bed of the pasta and garnish with basil.

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups milk
1 tblsp all purpose flour
1/2 teasp salt
1/4 teasp ground black pepper
2 teasp vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside.
Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

Prizewinning Burrito Bake

1 cup Bisquick baking mix
1/4 cup water
16 oz. can refried beans
1 lb. ground beef, cooled and drained
1 avocado, sliced, if desired
1 cup thick taco salsa
1-1/2 cups shredded cheddar cheese

1. Heat oven to 375.
2. Grease 10-inch pie plate. Mix Bisquick, water and beans. Spreadin pie plate.
3. Layer remaining ingredients on bean mixture.
4. Bake 30 minutes.
Serve with sour cream if desired.

Festive Appetizer Spread

1 cup water
1 cup sugar
12 oz. pkg. fresh or frozen cranberries
1/2 cup apricot preserves
2 Tbs. lemon juice
1/3 cup slivered almonds, toasted
8 oz. cream cheese
Assorted crackers

In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups

BREAKFAST CASSEROLE

1 lb. sausage, cooked
Grated cheese
4 eggs
1 c. Bisquick mix
2 c. milk
Salt, pepper

Cook sausage, drain. Put in the bottom of a 13x9 pan. Sprinkle cheese over sausage. Mix together eggs, milk and Bisquick. Pour over sausage and cheese. Bake 20-25 minutes, 350 degrees.
don't do the 13x9, do the square pyrex dish.

Brunch Egg Dish

Crust
1 pkg frozen hashbrowns (24oz)
1 egg
salt and pepper

Egg Topping
7 eggs
1/2 cup milk
1 1/2 cup shredded cheddar cheese (or whatever you have )
1/4 cup onion
12 strips cooked crisp bacon

Preheat oven to 400°. Combine potatoes and 1 egg. Press into a Pampered Chef stone/cakepan, (or Pyrex), and bake for 20 minutes. Whisk eggs and milk, and microwave on high for 3 minutes. Stir, and cook an additional 3 minutes. Stir. Spread eggs evenly over baked crust. Top with bacon, and sprinkle with cheese. Bake for 10-15 minutes. Let set for 15 minutes before serving.

Panera's cream cheese potato soup

4 cups chicken broth
4 cups potatoes, peeled and cubed
1/4 cup onion, minced
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1 Combine broth, potatoes, onion, and spices.
2 Boil on medium heat until potatoes are tender.
3 Smash a few of the potatoes to release their starch for thickening
4 Reduce to low heat.
5 Add cream cheese.
6 Heat, stirring frequently, until cheese melts.

Chile Cheese Squares

Courtesy of Casperhouse Bed & Breakfast

1 lb. each of Monterey Jack and Sharp Cheddar, shredded
6 eggs
1 can evaporated milk
8 oz. canned whole green chilies opened and seeded.
Spray a 9"x13" baking dish with Pam.
Split green chilies lengthwise removing all seeds and veins.
Lay flat on bottom of baking dish to cover bottom. Mix shredded cheeses, eggs and milk and pour over chilies. Bake at 375° for 45 minutes.
Let cool and cut into squares.
You can freeze these and reheat at 325°.