Joel’s Salsa (not my Joel)

from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/hubbys-salsa-and-my-guacamole/
1 can diced tomatoes
1 Jalapeno or Serrano chile, seeded and roughly chopped
1 handful chopped cilantro (however much you prefer- we like lots!)
juice of 1 or 2 limes, depending on how juicy they are
half an onion, roughly chopped
1 small garlic clove, roughly chopped
salt to taste (start with a teaspoon and go from there)
Tony Chacherie’s Cajun Seasoning, to taste (just a little)
1/2 teaspoon Cumin

Put all ingredients in the bowl of a food processor and pulse until everything is well mixed. Taste for seasoning and add extra seasoning or lime juice as needed. Refrigerate for at least 2-3 hours; overnight is best.

*This tastes fantastic with a couple of Chipotle Chilis in Adobo thrown in instead of the fresh Jalapeno – it adds a great smokey flavor!

Pulled Pork Tacos

and yet another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/the-best-darn-tacos/
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork loin (about 1 1/2 pounds), cut into big chunks
1 small onion, peeled and quartered
2 cloves garlic, smashed
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon honey
dash liquid smoke
1 orange, halved and juiced
1 lime, halved and juiced
1 package corn tortillas, warmed

Preheat the oven to 325 degrees.
Mix the oregano, chili powder, cumin, salt and pepper together in a small bowl.
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato paste, honey, liquid smoke, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas.
*Garnish with shredded cheese, sour cream, lettuce, and cilantro

Don’t even think about serving these without some homemade salsa and guacamole!

Knock-Your-Socks-Off Chicken Enchiladas

another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/03/14/knock-your-socks-off-chicken-enchiladas/

4 boneless chicken breasts, cooked and shredded (I cooked mine in the crackpot for about 5 hours)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Yields: 12-15 enchiladas

Mexican Casserole

found this one here...go check out her other recipes http://www.singforyoursupperblog.com/2010/09/13/easy-mexican-casserole/

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Boston Brown Bread

from COOKS.COM

1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

Mix
2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .

Shannon's Baked Potato Soup

6 or more potatos cute in bite size pieces (baked or boiled)
2/3 cup butter
2/3 cup flour
1/4 cup sour cream
6 cups milk
salt and pepper to taste

bake or boil your potatos (if you boil cut before cooking also add salt while boiling, if baking cut after cooking)

Put butter and flour in lg pot and make a rouge
cook for about 5-7 minutes stirring constantly
add milk, stir until thickened (will be very thick)
add salt and pepper to taste
stir in sour cream
add potatos

Garnish with bacon, green onions, sour cream, cheddar cheese etc.
what ever you put on your baked potato you can top your soup with.
Serve with crackers or bread
Very YUMMY

Easy Fake Apple Dumplings

I found these here... http://designtoshine.blogspot.com/


2 (8 count) cans crescent rolls
3 or 4 tart apples (I used 3 Granny Smith)
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 oz) can of Mountain Dew or Sprite soda


1 - Spray a 13x9 baking dish or pan
2 - Peel and slice apples into 16 pieces
3 - Roll each apple slice in 1 section of the crescent roll

4 - Place rolled slices in pan in two rows, put extras along side.
5 - Melt butter pour over rolls
6 - Mix together sugar and cinnamon, sprinkle over rolls
7 - Pour can of soda over all
8 - Bake at 350 degrees for 45 minutes.


Would be amazing served with vanilla ice cream. The top bakes crunchy.
Delicious hot, but not bad at room temp either. So perfect for a gathering or social.

Caramel Marshmallows

These are one of my favorites....try to make them every CHRISTmas

60 to 80 caramels
1 can sweetened condensed milk (not evaporated milk)
1/4 cup butter
1 16oz bag large marshmallows

Melt caramels in a double boiler with butter....stir in sweetened condensed milk
and mix until smooth. Cut marshmallows in half with kitchen shears. using a toothpick, dip mashmallow in caramel and put on buttered foil and cool in fridge until set. Wrap in reynolds non stick foil. i keep them in the fridge to keep them firm...

Cream Cheese Olive Spread

***you might want to make a double batch of this***
3 oz cream cheese
1/3 cup sliced green olive with pimentos
2 Tablespoons cream
1/4 cup finely diced celery
drop or two Tabasco
pinch of salt
Allow cream cheese to reach room temperature. Beat (with mixer) until fluffy. Add the cream and seasonings. Blend. Mix in olives and celery. Allow time to soften before eating, serve with crackers. Keeps at least 2 weeks in refrigerator.

Sausage Cream Cheese Rotel Dip

I found this recipe here... http://momandwife.com/2010/12/sausage-cream-cheese-rotel-dip/

Ingredients:
3 (8oz) blocks of Philadelphia Cream Cheese
1 can Rotel tomatoes
1 (16oz) Jimmy Dean Sausage

Directions:
Brown your sausage, drain.
Pour everything together in a crock pot or saucepan and heat through. Serve with tortilla chips, a baguette or whatever floats your boat. Keep warm while serving.

Mom's Banana Pudding

I was going thru my recipe box and found this recipe written in my Mom's handwriting, it has stains all over it so I must have made it although i don't remember making it...I do remember Mom making Banana Pudding when I was growing up and how wonderful it tasted...it was a real treat when she made it...something she could make in bulk to feed us 7 kids and Dad!! I am going to have to make this for the grand kids some day...I'M SURE SHE MUST HAVE DOUBLED THIS!!!

1-1/2 cups ice cold milk
1 can Eagle Brand Condensed Milk
1 4oz box instant vanilla pudding
1 cup heavy cream
box vanilla wafers
bananas

Mix milk, condensed milk. Stir in pudding and mix well about 1-2 minutes. Put in fridge for 5 minutes. Beat 1 cup whipping cream until stiff. Fold into the pudding mixture. Then start layering cookies,bananas and pudding in a bowl. Chill for 1 hour and serve!! yummmmmmmm

Stuffed Chicken Breasts

4-6 large boneless/skinless chicken breasts
1 package of taco seasoning
1 package (a roll) of Ritz crackers, crushed
1/2 package of cooked bacon (or any meat desired)
4-6 slices of white cheese (Jack, Swiss, etc)
1 egg
oil or olive oil spray to grease muffin tins
1/2 cup of milk

Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 degrees F for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast.

Potato Bake

Potato Bake
•One 2 lb. bag frozen Ore-Ida hash browns (the cubed kind) thawed
•12 oz sour cream (about 3/4 of a 16 oz. container)
•2 cups shredded cheddar cheese ( 8 oz bag is 2 cups)
•1 can cream of chicken soup (DO NOT DILUTE)
•1 stick butter, melted
•1/2 cup chopped onion, optional (great with or without)
•1 teaspoon salt
•dash of black pepper
Topping mixture:

•Plain corn flakes, crushed (sprinkle as much as you'd like to cover the top)
•1/2 stick melted butter
Directions:

Mix all of the ingredients except the topping mixture. Spoon into greased casserole dish. Top with crushed corn flakes and drizzle with the 1/2 stick melted butter. Bake at 350 for 1 hour or until golden in color and bubbly.

Broccoli Salad

•2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
•1/2 pound bacon, cooked and crumbled (you can use the cooked, bagged kind works great...no mess!)
•1 small red onion, chopped into small pieces
•1 cup raisins
•1/3 cup sunflower seeds (just the seeds...no shells.)
•3/4 cup mayonnaise
•1/2 cup sugar
•1 and 1/2 Tablespoons white vinegar

Directions:

•In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
•In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
•Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
•One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Pound Cake

6 eggs
1 cup (2 sticks) butter
3 cups sugar
3 cups all-purpose flour
1 cup whipping cream
1 teaspoon vanilla extract
Directions
• Grease and flour a tube pan and set out the eggs and
butter to come to room temperature.
• In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at time, beating
for 1 minute after each addition. Sift the flour and add it to the creamed mixture alternately with the
whipping cream. Mix until fully incorporated. Stir in the vanilla.
• Pour into the tube pan and place in a cold oven. Turn the oven to 300°F and bake for 80 to 90
minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing
from the pan

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.

Brownie Covered Oreos

I found these here http://picky-palate.com/2010/12/06/brownie-covered-oreos/ ...check out her blog!

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the Holiday ones ***
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy

Makes entire package of Oreos
*** I am going to try these with the peanut butter filled oreos!! YUMMMM

Coconut Macaroons

1 1/2cup sweetened condensed milk
6 cup shredded coconut(1pk)
2tsp.vanilla
Blend together all. Drop by teaspoons about 1 inch apart on well greased cookie sheet. Bake at 350 for 8to10 minutes or until delicately browned. Remove at once. (candied cherry may be placed in the center of each cookie before baking)

Peanut Butter Pie II

1 (9") graham cracker crust (or chocolate crust)
1 (8 oz.) pkg. cream cheese, softened
1 c. peanut butter, smooth or crunchy
2 c. confectioners' sugar
1 (12 oz.) Cool Whip, thawed
Cool Whip and chocolate syrup for garnish

With an electric mixer, combine cream cheese and peanut butter until well blended. Add confectioners' sugar and mix to combine. On low speed, mix in Cool Whip until well combined.

Pour mixture into graham cracker crust and smooth with a spatula. Freeze at least 3 hours or overnight. Before serving, remove pie from freezer and let stand about 10 to 15 minutes. Garnish each pie slice with a dollop ov Cool Whip and drizzle with chocolate syrup. Store leftover pie in freezer.

Soft Sugar Cookies with Yellow Frosting

These are like the ones you buy at the grocery store (Walmart!)

found them here http://www.tablespoon.com/recipes/soft-sugar-cookies-with-yellow-frosting-recipe/2/

Ingredients
COOKIES
1 box Betty Crocker® Super Moist® white cake mix
1/3 cup vegetable oil
4 egg whites
FROSTING
3 cups powdered sugar
1/3 cup shortening
1/4 cup milk
1/2 teaspoon vanilla
1/8 teaspoon yellow gel or paste food color
1/4 cup candy sprinkles
Directions
1Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Line 2 cookie sheets with parchment paper. 2In large bowl, mix cake mix, oil, and egg whites with spoon until dough forms. 3Onto parchment paper-lined cookie sheets, drop dough by rounded tablespoonfuls 3 inches apart.4Bake 8 to 9 minutes or until puffed and almost no indentation remains when touched. Cool 1 minute; before removing from cookie sheet. Cool completely, about 30 minutes.5In medium bowl, mix powdered sugar and shortening with spoon. Stir in milk and vanilla until smooth. If necessary, stir in additional milk, a few drops at a time, until smooth and spreadable.6Generously frost cookies using rounded tablespoonfuls of frosting. Immediately decorate with sprinkles; pushing in gently if necessary to make sure they stick to the frosting. Store loosely covered.

Graham Cracker Candy

Found this recipe here... http://www.erinsfoodfiles.com/2008/12/graham-cracker-candy.html
I made this and it is wonderful...I have changed the recipe a little. It called for a 1/2 cup of sugar I changed it to 1/4 cup sugar and a 1/4 cup brn sugar.... and added a some baking soda YUMMMO...I LOVE brown sugar!!! It turn out GREAT!!

Ingredients:
Graham crackers (enough to fill up two cookie sheet, so just start with a whole box)
1 stick butter
1/4 cup sugar
1/4 cup dark brown sugar
1/8 teasp baking soda (added at the end)
1 cup chopped nuts (pecans is what she used, but walnuts would be good too)

Directions:
Line two small (or just one large) cookie sheets with foil and cover the entire bottoms with graham crackers in squares (not crushed). Boil butter, and sugar for 5 minutes, stir in baking soda. Pour over the top of graham crackers and spread. Sprinkle with chopped nuts. Bake at 350 degrees for 15 minutes. Cool, then break up into pieces. Store in airtight container.

Tuna Waldorf Salad Sandwich

Servings: 4


"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery, and savory shallots, and served on SARA LEE® Soft & Smooth™ 100% Whole Wheat Bread."

Ingredients:
1/2 cup low-fat mayonnaise
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
salt and pepper to taste
1 (6 ounce) can tuna packed in water,drained
1 shallot, finely chopped
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
8 slices Sara Lee® Soft and Smooth 100% Whole Wheat Bread
4 slices reduced-fat Swiss cheese
4 leaves lettuce
4 slices ripe tomato

Directions:
1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Stir in tuna, shallot, apple, walnuts, celery and pickle relish.
2. Lightly toast the bread. Place a lettuce leaf on 4 slices of bread, and spread tuna salad evenly over lettuce. Top with a slices of Swiss cheese and tomato, and then top each sandwich with remaining slices bread

Barren River State Park Christmas Waldorf Salad

SALAD
3 large red delicious apples, cored and diced with peel on ( or 6 small)
3 large granny smith apples, cored and diced with peel on ( 6 small)
1 cup shredded coconut
1/2 cup walnuts, chopped
celery, chopped, if desired
1 lb red grapes
1 lb green grapes

DRESSING
1/2 cup frozen orange juice concentrate, thawed
1/2 cup mayonnaise ( NOT Miracle Whip)
1/2 cup sour cream
powdered sugar, to taste, if apples are not very sweet

Directions
In a small bowl, combine the dressing ingredients.
Toss together apples, nuts, coconut, and stir in dressing to coat.
Cover and chill at least 1 hours or until serving.

Butter Cookie Snowmen

found this recipe here...can't wait to try it...CUTE!!!
http://www.tasteofhome.com/recipes/Butter-Cookie-Snowmen-2?keycode=ZFB

THIS ONLY MAKES 1 DOZEN COOKIES....YOU MIGHT WANT TO AT LEAST DOUBLE IT!!

Ingredients
1 cup butter, softened
1/2 cup sugar
1 tablespoon milk
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/4 cups all-purpose flour
Blue and orange paste food coloring
Miniature chocolate chips
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla; mix well. Gradually add flour. Remove 2/3 cup dough to a small bowl; tint blue. Repeat with 1 tablespoon of dough and orange food coloring; set aside.
For snowmen, shape white dough into 12 balls, 1-1/4 in. each; 12 balls, about 1/2 in. each; and 12 balls, about 1/8 in. each. For bodies, place large balls on two ungreased baking sheets; flatten to 3/8-in. thickness. Place 1/2-in. balls above bodies for heads; flatten.
Shape half of blue dough into 12 triangles. Place triangles above heads for hats; attach 1/8-in. white balls for tassels. Shape orange dough into noses; place on heads. Divide the remaining blue dough into 12 pieces; shape into scarves and position on snowmen. Add chocolate chip eyes and buttons. Bake at 325° for 13-16 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 1 dozen.

English Muffins

This is such a simple recipe, it is great for everyone, even beginners...

1 cup milk
2 tablespoons white sugar
1 Tablespoon package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening, butter or oil
6 cups all-purpose flour
1 Tsp Salt.

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Melt-In-Your-Mouth Shortbread Cookies

1/2 cup corn starch
1/2 cup powdered sugar
1 cup flour
3/4 cup butter, softened ** do not use margerine!!!

sift together corn starch, powdered sugar and flour. With wooden spoon, blend in butter until soft dough forms. If dough is too soft to handle, cover and chill 30-60 minutes. Shape into 1" balls. Place 1 1/2 inches apart on ungreased cookie sheet. flatten with lighly floured fork.

OR

roll dough to 1/4"; cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.

Bake at 350F for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 2 dozen.

Tom Turkey Gobbler

I found this at Aprils Home Cooking http://aprilshomecooking.blogspot.com/2010/11/thanksgiving-will-be-here-soon.html




apples or pears
ring-shaped fruit oat cereal
mini marshmallows
large marshmallows
whole cloves
candy corn
toothpicks
To make Tom's tail feathers, set apple or pear on its side and then stick a few toothpicks into one end, as shown. Stack cereal rings on each toothpick until it's nearly full and then place a mini marshmallow on each end. Break a toothpick in half (Mom, you can snip with scissors for little ones.) and insert into apple or pear where you'd like the head to be. Press a large marshmallow onto this toothpick and press cloves in for Tom's eyes. Using another half toothpick, secure a piece of candy corn to the front of the marshmallow for Tom's beak. Insert 3 toothpicks into the bottom of the apple so Tom can stand up. Stick 2 more pieces of candy corn on the front 2 to make Tom's feet.

Iron Skillet Butterscotch Pie

2 cups milk

2 egg yolks

2 ½ tbsp. flour

2 tbsp. butter

1 cup brown sugar

½ cup boiling water

1 baked 9-inch pastry or graham pie shell

In a bowl, stir together milk and yolks. Whisk in flour a little at a time until smooth.

In a large cast-iron skillet or a thick aluminum saucepan, combine butter and brown sugar. Cook over medium-low heat, stirring occasionally, until sugar has melted. Add boiling water. Stir in flour-egg-milk mixture. Cook over medium heat, stirring frequently, until thickened and smooth. Pour into pie shell and chill. Top with meringue or whipped topping. (I like using an electric skillet to make my fillings)

Corn Casserole

1 - 14 1/4 oz whole kernel corn, drained
1 - 14 3/4 oz cream corn
1 - 8 0z pkg corn muffin mix
1 cup sour cream
1/2 cup melted butter
1 1/2 cups cheddar cheese, shredded

1. preheat oven to 350* F
2. in a large bowl, stir together the first 5 ingredients
3. pour into a greased casserole dish and bake for 45 min.
4. remove from over and top with the cheese
5. return to the oven for 5 - 10 min or until the cheese is melted
6. let stand at least 5 min and serve warm

Soft Gingersnaps

Found this recipe on Taste of home facebook page!!! yumm!!!!


Soft gingersnaps embody the tastes and smells of the season. Enjoy cloves, cinnamon and ginger blended into one delicious cookie. These are perfect for Thanksgiving and fall gatherings. —Lara Pennell, Mauldin, South Carolina

36 Servings
Prep: 15 min. + chilling
Bake: 10 min./batch

Ingredients
1 cup packed brown sugar
3/4 cup butter, melted
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
Directions
•In a large bowl, beat brown sugar and butter until blended. Beat in
egg, then molasses. Combine the flour, ginger, baking soda, cinnamon
and cloves; gradually add to brown sugar mixture and mix well (dough
will be stiff). Cover and refrigerate for at least 2 hours.

•Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on
baking sheets coated with cooking spray. Bake at 350° for 9-11
minutes or until set. Cool for 1 minute before removing from pans to
wire racks. Yield: 3 dozen.

Spiced Apple Rings

SPICED APPLE RINGS

6 large apples (I use Braeburns)
Peel, core and slice into rings, putting the rings immediately into cold water with lemon juice.

In a large pot: 3 cups water, 1 cup sugar,1 cup cinnamon candies, like Red Hots.
1/3 cup white vinegar
2 - 3 TBSP of whole cloves.

Bring syrup to a boil. Turn down heat and simmer for about 3 minutes, stirring constantly.
Drain apple rings and add to syrup. Let come back to simmer and cook until almost tender, gently stirring occasionally.
Let cool in syrup.

Just a note,to get the apple rings as red as the bought ones,try adding red food coloring

Ham Broccoli Hot Dish

1 1/4 cup dry elbow macaroni
1 1/2 c broccoli fresh or frozen, cooked
1can cr of mushroom soup
1 cup cubed ham
1 cup shedded cheddar cheese
1/2 cup mozzarella shredde cheese
1/c cup milk
1/2 tsp dried onion
1.2 tsp peppper

Cook macaroni and broccoli, separately.
Combine soup, ham,cheeses, milk onion & pepper.
Drain macaroni & broccoli, add to other ingred.

Put in 8 X 8 pan, Top with crushed potato chips or buttered Ritz cracker crumbs. Bake uncovered in a 350* oven for 25 - 30 mn.

Olive Garden Chicken and Gnocchi Soup

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

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.

Chocolate Pie

ANOTHER RECIPE FROM The Post it place http://thepost-itplace.com/2009/09/chocolate-pie/

6 Hershey Almond Candy Bars
1/2 cup milk
20 large marshmallows
1 tub cool whip
1 graham cracker crust
1 tsp. vanilla

Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.
.

Apple Brown Betty

I found this recipe here...I just love Southern Plate!! http://www.southernplate.com/2010/11/apple-brown-betty-guest-post.html

Apple Brown Betty

•1 quart apple sauce
•1/4 cup sugar
•2 cups graham cracker crumbs
•1/2 cup butter
•1 teaspoons cinnamon
•1/2 cup pecans, chopped
Mix apple sauce and 1/4 cup sugar and pour into a baking dish. Melt 1/2 cup butter and mix with 2 cups of graham cracker crumbs, cinnamon and nuts. Spread over the top of the apple sauce and bake at 400 degrees until brown (about 10 minutes).

Cowboy Breakfast

I found this on this blog!!! http://thepost-itplace.com/2009/09/the-breakfast-to-beat-all-breakfastes/

5 pounds red potatoes, diced once cool
1 pound thick-sliced bacon, diced
3/4 cup green bell peppers, diced
1 onion, diced
8 ounces shredded cheese ( I used mexican blend)
6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side.

Meatball MOJO

Put premade meatballs(frozen is fine) in a saucepan add one small can of V8 juice, a 1/2 cup of wine, and a jar of Ragu Cheese Creations Double cheddar sauce (or cheese whiz if you can not find that Ragu) add 1/2 cup grated Colby jack cheese. Stir up well and heat till meat balls are heated through and sauce is thick and bubbly.

Take a large loaf of soft fresh French bread. Slice open from the side. Remove a channel of the bread from the very center of the bottom part of the loaf. Put loaf in foil lined baking pan.

Pour meatballs and sauce into the bottom section of the loaf evenly. Top with more shredded cheese. Place top section of bread loaf on. lightly spread top of bread loaf with melted butter( or garlic butter).

Pull up alum foil in the pan to wrap the loaf. Heat for 10-15 mins at 350. Remove and divide into individual serving pieces.

I use the store bought frozen meatballs that are Italian style, how many you need will depend on how big your loaf is but you don't want to skimp. If you prefer you can use some spaghetti sauce in place of the v8.

Mounds Cake

1 package chocolate cake mix
1 cup margarine melted
1 cup milk
3/4 cup sugar
24 large marshmallows
1 14 oz. bag coconut
1 12 oz. bag chocolate chips

Mix cake as directed on box. Add 1/2 cup margarine. Bake in 350 degree oven in a shallow greased jelly roll pan about 15 minutes. Heat milk, sugar, marshmallows and coconut. Cook until marshmallows are melted, stirring constantly. Put on warm cake. In saucepan, mix remaining margarine and chocolate chips. Cook until chips melt. Spread over cake.

Baked Potato Casserole

5lbs potatoes(ready to boil)
1pt sour cream
1/2pt.chopped green onions(plus 1 oz. for garnish)
1/2pt.grated cheddar cheese(plus 3 oz. for garnish)
1/2pt.fried & crumbled bacon(plus 2 oz. for garnish)
1/4lb.margarine
1/2pt.milk
2tsp.salt
2tsp.coarse ground black pepper
*optional I always add a little cajun seasoning also

Boil potatoes until tender, then mash.
Mix all ingredients into mashed potatoes except for the garnish ingredients. Put mixture into large rectangular baking dish. Garnish, by sprinkling on top cheese, bacon and onion, and bake at 350 for 15 minutes or until cheese begins to brown.
*hint spray baking dish with pam for easy cleanup
great use for leftover mashed potatoes

Homemade Almond Joy

Homemade Almond Joy
recipe found on www.joythebaker.com
makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Olive Garden Salad Dressing Recipe

Makes: 2 cups

Ingredients:

1 1/2 cup Bottled Italian dressing
2 tablespoons Parmesan; grated
2 tablespoons Sugar or equivalent substitute
1 large Raw egg; or egg beaters equal to 1 egg;
OR
2 tablespoons Mayonnaise

Directions:

Blend in blender on high speed 1/2 minute or until smooth.

Pour this mixture into the top of a double boiler and add 1/4 c oil. Stir gently with a whisk over gently boiling water until it begins to thicken and egg is completely cooked. Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed. Mix together equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for each salad.

Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add onion rings, radish, etc.