Pixley On a Stick

Original recipe yield 60 bacon wrapped appetizers

INGREDIENTS

• 1 pound sliced bacon
• 5 pounds boneless skinless chicken breast halves, cut into 2-inch chunks
• 60 wooden toothpicks
• 1 cup white sugar
• 1 (1 ounce) envelope ranch dressing mix

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

2. Mix together the sugar and ranch dressing mix in a shallow bowl.

3. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

Angel Hair with Feta and Sun Dried Tomatoes

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 3 ounces sun-dried tomatoes, softened and chopped
• 1 (8 ounce) package tomato basil feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 1 bunch fresh cilantro, chopped
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Pecan Pie Bars

1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans

Preheat oven to 350°F. Grease a 9×13-inch baking pan. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

Sausage Swirls

4 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
3/4 to 1 cup milk
2 lbs. uncooked bulk pork sausage
Steps:
1.In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.
2.turn onto a floured board; knead lightly for 30 seconds. roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on sides. Carefully roll up from 16-in. end.
3.Wrap in foil; chill for at least 1 hour. Cut into 1/2 in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yields about 4 dozen.

Southwest Bean Dip

2 tablespoons Taco Seasoning Mix
1 can Refried Beans
1/2 cup Sour Cream
3 Scallions
1 cup Grated Sharp Cheddar Cheese

Steps:
1.Combine all ingredients in a saucepan.
2.Stir occasionally over low heat until cheese melts.
3.Serve warm with taco chips

Cheesy Artichoke Mini Appetizers

Serves: 6

Ingredients:
1 cup Mayonaise
14 oz can Can Artichoke in Water
1 cup Shredded Mozzarella
1 cup Shredded Parmansean Cheese
4 oz can Diced Ortega Chilies
2 cans Pillsbury Cresent Rolls
Steps:
1.Preheat oven to 350 Degrees...Drain Artichokes. Chop into small pieces by hand or using a food processer. Pour into bowl
2.Drain Ortega Chilies, Add to artichokes.
3.Add the Mayonaise, Mozzorella and Parmansean cheese to artichoke mixture and stir.
4.On cutting board, lay out the cresent rolls into four rectangles. Pierce together the perforations. Then, cut each rectangle into 6 squares.
5.Press each square into a grease mini muffin tin. Spoon artichoke mixure into each cup. Bake until cresent rolls are golden brown. Approximately 15 min. Yields 24 (4 per person

Easy Tater Tot Casserole

spray 9x13 pan with non-stick coating
line bottom with tater tots (bake according to package)
while potatoes are baking, brown 1 lb of ground beef
add 1 can cream of mushroom soup after meat is browned
take tater tots out of oven - evenly spread soup/meat mixture over them
sprinkle 2 cups shredded cheddar cheese and return to oven for 15 minutes.

Crockpot Brown Sugar Chicken

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
2 cup brown sugar
2/3 cup vinegar
3 cloves smashed and chopped garlic
1/4 cup soy sauce
1 tsp ground black pepper
*** see below

Use a 4 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

*** I am going to try adding celery, water chestnuts, pineapple and maybe some green onions to this the next time I make it...this is definatley a keeper!!!

Spiced Apple Rings

4 lbs. firm, tart apples - peeled, cored, sliced
2 qt. water
2 Tbls. lemon juice
4 cups granulated sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup distilled white vinegar
1 Tbls. whole cloves


-Soak apple slices in water and lemon juice.
-Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan.
-Bring to a boil, then simmer 3 minutes, stirring constantly.
-Drain apples, add to hot syrup, and cook 5 minutes.
-Serve hot OR follow instructions for canning below.

Canning Instructions:

-Place boiling water bath canner (or large pot), filled half full with water, on the stove burner and begin to heat. Make sure canner has a removable rack that will fit inside the canner. The canner should be large enough to allow the water to boil 1"-2" over the jars when they are placed on the rack in the canner.
-Place an extra kettle of water on the stove burner in case extra boiling water is needed to cover the jars in the canner.
-Wash jars and bands in hot soapy water; rinse in hot water. Jars should be boiled in hot water for at least 10 minutes.
-Fill jars with hot apples and syrup, leaving 1/2" head space at the top of the jar. Run a non-metal knife or spatula along the inside of the jar to remove air bubbles. Wipe off the top of the jar rim with a clean cloth.
-Place hot sealing lid on packed jar next to glass. Screw band on jar until just tight.
-Place jars in canning rack, then place rack in canner while water is boiling. Ensure jars are far enough apart to allow for circulation of water around jars. Water should be 1"-2" over the tops of the jars when boiling.
-Begin timing for processing as soon as the water returns to a rolling boil. Boil, covered, for 20 minutes.
-Remove hot jars from water and place on a towel or rack to cool. Keep jars out of drafts. Do not turn jars upside down. When jars have cooled, ensure they have sealed properly.
-Decorate lids by wrapping a ribbon around the rim.

King Ranch Chicken

1 (3 lb.) fryer or a rotissere chicken
1 (#303) can cream of mushroom soup
1 lg can tomatoes with green chilies
6 to 8 corn tortillas cut in pieces
1 lg. chopped onion
1/2 can chicken broth
1 lb. grated sharp cheddar
Boil chicken and cut into bite size pieces. Mix soup with tomatoes, chicken and broth.
Layer in greased casserole, tortillas, chicken pieces and top with sprinkling of cheese
and onions. Repeat about 3 times and top with cheese. Bake at 350 degrees for 45 minutes.

Macaroni Ham Casserole

Add 1/2 cup Velveeta cheese to 1 1/2 cup of thin white sauce***(directions below)
2 cups cooked macaroni
1 1/2 cups cooked chopped ham
4 hard cooked eggs sliced
1/2 cup buttered bread crumbs

Put half of the macaroni in a greased 2 quart casserole. Add the 3/4 cup ham. Add a layer of egg slices. Pour 1/2 of the cheese sauce on that. Then alternate the rest of the ham, macaroni, eggs and the cheese sauce. Top with the buttered bread crumbs.

Bake for 30 minutes at 350 degrees.

***white sauce recipe
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Directions
1.In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

No Peek Casserole

2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

You can also add some garlic and chopped onion and use fresh mushrooms.

Scotch Kisses (like See's Candies)

1 pint whipping cream
1 c. granulated sugar
3/4 c. light corn syrup
Pinch of salt
1 1/2 (10 oz. each) bags regular marshmallows, cut in half*

Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally, until the temperature reaches 235 degrees on a candy thermometer (soft ball stage) (mixture will be milky white at first, but will turn a butterscotch color as it comes up to temperature). Remove from heat; let sit a few minutes until mixture begins to thicken slightly (it usually takes between 3-5 minutes....the test I use is I take the wooden spoon I was stirring it with and see if when it drizzles off, it looks a little thicker than when I took it off the stove-if it's boiling hot, the marshmallows will melt on contact). dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight. Wrap individually in plastic wrap. Makes over 100.

*The easiest way to cut the marshmallows is with kitchen scissors....I dip them in hot water, dry them and cut the marshmallows through the middle, then put them cut side up on a tray. Make sure to keep the cut side up as that side is REALLY sticky and will stick to whatever you put them on. Cut the marshmallows before you get your butterscotch started....that's what I do. I have the "assembly line" all set up.....marshmallows...hot plate for the butterscotch and then the lined cookie sheets. I drop the marshmallow in the butterscotch-one at a time or they'll melt on you-then take my 2-tined meat fork and fish it out of the butterscotch, let the excess drip back into the pan and slide the marshmallow onto the lined cookie sheet with my metal cake tester...works like a charm! Also-when the hot butterscotch comes off the stove-since my saucepan isn't that heavy, I have the heating pad plugged in and on high-I set the pan on that, then wrap a hand towel around the pan and clothespin it....keeps the pan warm. As the butterscotch cools down, it will thicken and won't coat the marshmallows. You sort of have to work quick, but it's not that bad. Get your older kids involved if there are any in the house-they'd love it! I get hubby involved when I make them on the weekend and he's home-he actually enjoys it!
Oh-and as far as wrapping them...yes, that's a pain.....but....take one of the tips I posted about cutting an inexpensive roll of plastic wrap in half and use that......works SO good! I rip off a ton of pieces and lay them out 9-10 at a time...take a butter knife and run it under the marshmallow, taking up the butterscotch that "pools" around it, plop it on the plastic wrap, fold it over and twist the ends. These will keep for a good 2-3 weeks if stored air tight.

Now DON'T let the length of the explanation scare you! I just wanted to save you all the headaches I went through getting these right! Last year, I made 5 batches of these, between the Christmas Fair and gifts....and enjoyed every minute of it. They're not hard at all, once you get the hang of it and get a system going that works for you-and man are they ever good-they're downright addictive!
Also-that pinch of salt in the recipe is IMPORTANT....I forgot to use it one time and the butterscotch was SO gooey it stuck to the plastic wrap more than the marshmallow. That pinch of salt helps the butterscotch "dry out" a little...I call it "semi-tacky"....they're easier to eat right off the plastic wrap than to peel off and eat...your fingers might get a little sticky but it's all good!

Frosty Mandarin Oranges

1 (6 oz.) pkg. orange Jell-O
2 c. boiling water
1 can mandarin oranges
cold water and juice to make 1 cup
1 pt. orange sherbet, softened

Dissolve Jell-O in 2 cups boiling water. Drain oranges, reserving juice, add water to juice to make 1 cup. Add this to Jell-O mix. Chill until slightly thick. Blend in sherbet and oranges. Pour into mold and refrigerate.

Hershey Bar Pie

1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Directions:1. Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred. Cool slightly.

2. Fold whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings.

Sour Cream Swiss Steak

1/3 cup flour
1 1/2 teaspoons each salt,pepper,paprika and ground mustard
3 lbs boneless round steak,cut into serving size pieves
3 tablespoons vegetable oil
3 tablespoons butter or margarine
1 1/2 cups water
1 1/2 cups (12oz) sour cream
1 cup finely chopped onion
2 cloves garlic minced
1/3 cup soy sauce
1/4 to 1/3 cup packed brown sugar
3 tablespoons flour

In a shallow bowl, combine flour,salt and pepper, paprika and mustard;dredge the steak. In a large skillet,heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes. In a bowl, combine the sour cream onion, garlic,soy sauce,brown sugar and flour; til til smooth. Transfer steak to a greased 2 1/2 qt baking dish, add sour cream mixture. Cover and bake at 325 for 1 1/2 hours or until tender. Yield 6-8 servings

Lemon Buttermilk Pudding Cake

6 Servings

As it bakes, this homey classic separates into a layer of light cake on top of a delicious lemon curd.


3 eggs, separated
3/4 cup granulated sugar
1/3 cup all-purpose flour
Pinch salt
1-1/4 cups buttermilk
2 tbsp salted butter, melted
1 tbsp grated lemon rind
1/3 cup lemon juice



In large bowl, whisk egg yolks with sugar until pale; beat in flour and salt.

Whisk in buttermilk, butter, lemon rind and lemon juice.

In separate bowl, beat egg whites until soft peaks form; fold one-third into milk mixture. Fold in remaining whites.

Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.

Bake in 350°F (180°C) oven until top is golden, about 35 minutes. Remove from water; let cool on rack for 30 minutes.

Hearty Muffuletta

I found this @ Taste of Home on Facebook....can't wait to try it!!

8-10 ServingsPrep: 55 min. + chilling
Ingredients
1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham
Directions
•In a large bowl, combine the first 12 ingredients. Cover and
refrigerate for at least 8 hours. Drain, reserving 2 tablespoons
liquid.

•Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in.
shell (discard removed bread or save for another use). Brush cut
sides of bread with reserved liquid. Layer bottom of bread shell
with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10
servings.

Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.

Cream Cheese Shrimp Dip

2 cans tiny shrimp, drained
2 blocks of cream cheese, room temperature
1/2 bottle chile sauce
1 (6oz.) bottle shredded horseradish(get the real stuff, not the creamed)
crackers or chips to dip

You can use either an electric mixer/stand mixer or food processor. I use the processor: Add both cans of the shrimp and the entire bottle of horseradish to the processor and shred until fine: To this add the softened cream cheese, a little at a time until well mixed:
Remove to a bowl and stir in the chile sauce, mixing well. Chill in the fridge for a couple of hours before serving for the best taste. Believe me, the guys will love this one!

Lasagna on a Bun

From Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

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

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

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

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

Bisquick Cheese Bread

1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1/2 tsp salt
1/4 tsp garlic powder
1-2 cups Cheddar cheese - shredded


Directions:

Preheat oven to 350degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.

Pecan Dreams

1 cup butter softened
2 cups pecans
2 cups flour
2 tsp vanilla
6 heaping tblsp powdered sugar
1/2 tsp salt
Powdered sugar to coat baked cookies

Mix all ingredients until smooth. roll into 1" balls
Bake for 20 to 30 minutes (until slightly brown) in 325 degree oven.
Shake in bag with powdered sugar while still warm.
Makes about 5 dozen

Zuppa Tuscana Soup

This is supposed to be like the one they serve at Olive Garden. No beans, but you might substitute for the potatoes if you want.


1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.

Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot.

Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Mini Swiss Quiches

INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
3. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

Meatball Bubble Biscuits

INGREDIENTS
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Guinness Cheese Soup

1 LARGE ONION MINCED
6 CLOVES GARLIC MINCED
12 TBS UNSALTED BUTTER
12 TBS FLOUR
3 QT. CHICKEN STOCK
1 PINT HEAVY CREAM
1 12OZ BOTTLE GUINNESS BEER
2 TBS DRY MUSTARD
1 TSP KOSHER SALT
2 C. DICED POTATO
2 LB DUBLINER CHEESE SHREDDED
2 TBS CHOPPED CHIVES FOR GARNISH
2 TBS CRUMBLED BACON FOR GARNISH

MELT BUTTER IN A LARGE SOUP POT OVER MEDIUM HEAT
ADD ONIONS AND GARLIC. COOK TIL THEY SOFTEN(8-10 MINUTES)
ADD FLOUR A LITTLE AT A TIME AND BLEND WITH BUTTER.
THIS WILL MAKE THE ROUX FOR THE SOUP. COOK FOR ABOUT 5 MINUTES STIRRING ENOUGH TO KEEP IT FROM BURNING. IT SHOULD COLOR UP TO A NICE PALE YELLOW.
WHISK IN THE STOCK. AFTER THE FIRST QT IS WHISKED IN,YOU CAN JUST ADD THE LAST 2 QUARTS. STIR TO MAKE SURE THERE ARE NO LUMPS.
WHISK IN CREAM AND HALF OF THE GUINNESS.
MIX MUSTARD WITH THE REMAINING BEER AND ADD TO SOUP.
ADD SALT AND SIMMER FOR 30 MINUTES.
WHISK IN SHREDDED CHEESE. DO NOT LET THE SOUP BOIL.
ADD A LITTLE SALT AND PEPPER TO TASTE AND SERVE WITH GARNISHES ON THE SIDE.

White-Chocolate Cherry Shortbread

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

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

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

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

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

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

See's Butterscotch Squares

2 cups brown sugar, packed
1/2 Cup brown sugar, packed (reserved for later)
3/4 cup heavy cream
6 tbsp. butter
1/4 tsp salt
1/4 tsp baking soda
1 tbl vanilla flavoring
1 1/2 cups confectioner sugar, sifted to remove clumps

Combine brown sugar, cream, butter, and salt in large heavy saucepan.
Stir to integrate. Apply medium heat, stirring constantly, until boiling.

Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. add 1/4 tsp baking soda before removing from the heat .
Add vanilla, confectioner’s sugar. Mix well, until sugar is
well-incorporated.add remaining brown sugar.

Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather).

Cut into inch-square pieces, or less.

WW Hash Brown Soup 2pts

Found this recipe here====>  allrecipes.com/



Serves - 4 (1 cup each)

Pts. - 2

28 oz. (2 - 14 oz. cans) fat free chicken broth
1.32 oz. pkg. country gravy mix
3 cups Ore Ida Hash Browns with peppers and onions
1/2 cup cold water

In a large pot, bring chicken broth and hash browns to a boil; reduce heat to medium and simmer for 15 minutes. Combine gravy mix with cold water. Add to hash brown mix. Simmer for another 5-10 minutes until mixture begins to thicken. Allow to sit for 2-3 minutes before serving.v you cal also add all the free veggies you want to this recipe to make it even more hardy...

Nutrition Information per Serving:
110 Cal., 4.8 g. fat, 1.5 g. fiber

Layered Chicken Enchilada Bake

Serves: 6 - 8

Ingredients:

6 cooked chicken breasts, cubed
1 26 oz. family size can of Cream of Chicken Soup
1 cup chicken broth
1 16oz. bottle of 505 Southwestern Green Chile Sauce or similar sauce
1 4 oz. can of diced green chiles
3 cups shredded colby jack cheese
20 - 25 corn tortillas

Directions:

Prepare the sauce by combining the cream of chicken soup, chicken broth, green chile sauce, and green chiles.

Prepare the corn tortillas by placing 2 tablespoons of vegetable oil in a sauce pan, then slightly heating the tortillas. This will soften them up. Then tear each tortilla into quarters.

Using a deep 9x13 casserole dish, place 1 cup of the sauce in the bottom, then begin layering your casserole. The layers (you are shooting for 3) begin with 2 layers of tortillas randomly placed on top of each other to keep them from seeming too dense, next chicken, then sauce (you should have enough sauce left to do about 2 cups on each layer), and end with cheese. Start over with your 2 layers of tortillas and do 2 more complete layers, if your dish is deep enough.

It will look like this:

Sauce

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Hopefully you'll end on a perfect note of 3 perfect layers with no ingredients leftover. But we all know, it's not a perfect world. So just do your best. :-)

Bake the casserole in the oven at 350 degrees for 30 minutes. Then allow ATLEAST 10 minutes for your casserole to cool and set up. 15 - 20 minutes is ideal, but sometimes we are just too impatient. Trust me - it is worth the wait. Everything will come together and firm up and you won't have sauce running all over the place when you dish it up.

Keylime Pie

One 9" graham cracker crust
one 14 oz. can sweetened condensed milk
3 egg yolks (whites not needed)
1/2 cup Nellie and Joes keylime juice (or any brand)

Combine milk egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes.

Allow to stand 15 minutes before refridgerating Before serving, top with freshly whipped cream and garnish with lime slice.

Vanilla Mess Cake in a Crock-Pot

This cake has a very intense vanilla flavor, and the texture is incredibly moist and dense, almost like a cheesecake. The edges brown up like a thick soft crust - really delicious. And the only messy part is the top - which is really just a little “unsmooth”.

* White or Yellow Cake Mix - 1 package
* Sour Cream - 16 oz.
* Instant Vanilla Pudding Mix - 1 package
* Canola Oil - 3/4 cup
* Water - 1 cup
* Eggs - 4


1. Spray or rub the Crock-Pot with oil.

2. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.

3. Pour the vanilla mixture into the Crock-Pot and turn on to Low.

4. Place 4-8 paper towels (or 1 thick kitchen towel) on top and cover with the lid.

5. Cook for 4 hours and check for done-ness by looking at the sides of the cake, which should be browning and separating from the sides of the pot. The top should be moist but firm-looking. You can also insert a knife or long skewer but it will always be a bit moist. If the top still looks gooey and the sides are still really light, it needs to cook some more.

6. Let it cook for another half an hour and check again. I use an old 3 1/2 quart cylindrical Crock-Pot and the cooking time was 5 hours. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)

7. Cool for at least a half an hour or more. The cake stays warm for a long time.

8. When you can’t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.

9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
10. Your wonderful cake is ready!

The top wasn’t perfectly smooth so if you are serving guests you may want to sprinkle it with something like chopped nuts. sprinkles or a drizzled thin frosting (but the taste is so intense and rich, you don’t need much of anything).

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.

Fudge Puddles

Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.

Reindeer Cookies

I found these at this website... http://www.familycorner.com/family/kids/recipes/reindeer_cookies.shtml



1 roll of pre-made sugar cookie dough
small pretzel rings
M & Ms
1 bell shaped cookie cutter

flour
baking sheet


What You Do

Preheat oven to 350 degrees F.

Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.

Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

These make great Christmas party favors!

No Knead Homemade Noodles (Food Processor)

SERVES 4 -6

3 cups flour
3 large eggs
2 teaspoons salt
1/4- 1/2 cup cream or you may substitute milk (give or take a little)
1 Tblsp olive oil

(This will take only 5 minutes.)
Place flour and salt in food processor. Mix eggs and oil and add to flour, process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
(This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
Cook time includes time for the dough to rest.

Double Butterscotch Cookies

2 1/4 cups flour
1 teaspoon butter (or margarine), softened
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 package ( 3 1/2 ounces) instant pudding, Butterscotch flavored
2 eggs
1 package butterscotch chips

Mix together well and Bake for about 9 minutes at 350 degrees.

Substitute the butterscotch pudding for any flavor.
Substitute the butterscotch chips for any other flavor.
Add 1/2 cup to 1 cup chopped nuts (or coconut)

Have fun mixing and matching flavors. It's always fun to see what the end result will be. Double chocolate using chocolate pudding and chocolate chips, white chocolate pudding and macadamia nuts with white chocolate chips.... yumm. The possibilities are endless.

Peanut Butter Cheesecake

You might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.

2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly melted until easily spreadable)
1 cup Milk chocolate chips

3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter

Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.

In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.

Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.

Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.

Disappearing Marshmallow Brownies

Ingredients
1 cup butterscotch chips
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
3.Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!

Stroking Chicken

•4-6 boneless, frozen chicken breasts
•16 oz sour cream (light or fat free work fine)
•1 envelope onion soup mix
•1 10 1/2 oz can cream of mushroom soup
Combine soup mix, cream of mushroom soup and sour cream; spread over chicken in crock pot. Cook on low all day-8 hours or so.

This is yummy with rice or noodles and a green veggie.

Crock Pot Chicken

Place 3 balls of aluminum foil in bottom of crock pot. This lets the juices drain from the chicken.

Place a whole 3-4lb. chicken on the foil after washing it.

Slice an onion and place on and around the chicken for flavor.

Drop 12 - 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.

Cook on high 4-6 hrs.

This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.

I take the drippings and make gravy for biscuits or to dip the chicken in.

Crockpot Chocolate Peanut Butter Brownie Dessert

2 1/2 cups brownie mix (about half of a 20 oz box)
1 egg
1/4 cup good peanut butter
1 tablespoon soft margarine
1/4 cup water
1/2 cup chocolate chips

3/4 cup water
1/2 cup brown sugar
2 tablespoons cocoa

Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.

In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon. Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.

In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well. When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.

Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours. Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.

Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.

You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far! Enjoy!

Orange balls

Ingredients:
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.

Blackberry Cobbler #2

6 cups Fresh Or Frozen Blackberries
½ cups Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
½ whole Zest Of Lemon
2 cups Flour
¼ teaspoons Salt
1 Tablespoon Baking Powder
¼ cups Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
½ cups Milk
Preparation Instructions
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.

Blackberry Cobbler

•1 stick Butter
•1-¼ cup Sugar
•1 cup Self-Rising Flour
•1 cup Milk
•2 cups Blackberries (frozen Or Fresh)
Preparation Instructions
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Sweet & Sour Apple Dessert

Bottom Layer
2 cups graham wafer crumbs
1/2 cup melted butter
Mix together and press in 9"x 9" dish

Filling:
Mix together:
1 tub sour cream (I used low fat)
1 can of sweetened condensed milk
3 Tbsp lemon juice
Pour the above mixture over bottom layer.

Top with 1 can apple pie filling and sprinkle with cinnamon

Bake at 350 degrees for 15 minutes. Refrigerate for several hours.

Potato-Bacon Torte

Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Pie Crust:

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

Yield: 2 (9-inch) pie crusts

Ice Cream Maker Vanilla Ice Cream

4 cups (1 quart) half-and-half
14 oz. can Eagle Brand sweetened condensed milk
1 Tbs. vanilla extract

In large bowl, combine ingredients; mix well. Pour into ice cream
freezer container. Freeze according to manufacturer' s instructions.
Return leftovers to freezer.

Fruit Ice Cream:
Reduce half and-half to 3 cups. Add 1 cup pureed or mashed fruit
(bananas, peaches, strawberries, etc.) and few drops food coloring if
desired. Proceed as above.

Creamy Soda Freeze

2 (14 oz.) cans Eagle Brand sweetened condensed milk
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor

In electric ice cream freezer container, combine ingredients; mix
well. Freeze according to manufacturer' s instructions. Store
leftovers in freezer.

Shakes:
In blender container, combine one-half (14-oz.) cans sweetened
condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice.
Blend until smooth. Repeat for additional shakes. Store leftovers in
freezer. (Makes 1 or 2 quarts).

Coconut Chocolate Cherry Creams

2-1/2 cups flaked coconut
1 cup (6 oz.) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a blender or food processor; cover and process
until finely chopped. In a microwave or heavy saucepan, melt
chocolate chips and milk. Remove from the heat; stir in powdered
sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate
for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-inch balls; roll in reserved
coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Makes about 3 dozen.

Herbed Popcorn

8 cups popped popcorn
2 cups potato sticks
1 cup mixed nuts
1/3 cup butter, melted
1 tsp. dill weed
1 tsp. lemon-pepper seasoning
1 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. garlic powder

1. In a large bowl, combine the popcorn, potato sticks and nuts. In a
small bowl, combine the remaining ingredients. Drizzle over popcorn
mixture and toss to coat.
2. Spread into two ungreased 15x10" baking pans. Bake, uncovered, at
250 for 25-30 minutes or until lightly browned, stirring twice. Cool
on a wire rack. Store in an airtight container. Yield: 9 cups.

Easier Than Apple Pie

1 refrigerated pie crust
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze

1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples.
Spoon into center of crust, spreading to within 2 inches of edges.
Fold 2-inch edges of crust over apples, pleating crust as needed.
Brush crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool
slightly before serving.

Spicy Pork Chili

1-1/2 lb.s pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tbs. butter
6 cans (15-1/2 oz. each) great northern beans, rinsed and drained
4 (14-1/2 oz.) cans chicken broth
2 cups water
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1/2 tsp. each white pepper, cayenne pepper, ground cumin, and pepper
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. dried parsley flakes
1/4 tsp. hot pepper sauce, optional
1 cup (4 oz.) shredded Monterey Jack cheese

In a Dutch oven, cook the pork, onions and celery in butter until meat
is browned. Stir in the beans, broth, water, jalapenos, spices,
garlic, salt, parsley and hot pepper sauce if desired. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours. Uncover; simmer
30-40 minutes longer or until chili reaches desired consistency.
Sprinkle with cheese. Yield: 15 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.

Date Nut Bread

3/4 cup nuts, chopped
1 cup dates, chopped
1-1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
3/4 cup boiling water
2 eggs
1/2 tsp. vanilla
1-1/2 cups flour, sifted
1 cup sugar

Combine the nuts, dates, soda and salt in mixing bowl. Add shortening
and boiling water. Allow the mixture to stand for 15 minutes. Stir
to blend. In another bowl, beat eggs slightly; add vanilla; stir in
sifted flour and sugar - add this to the date mixture. Do not
over-mix. Place in a greased 9x5" loaf pan. Bake 1 hour at 350.
When done, toothpick inserted in center will come out clean. Cool
before removing. Loosen sides with spatula. For perfect slicing,
cool for several hours.

Cheese Grits

Cheese Grits
2/3 cup quick grits
1 cup cheddar cheese, grated
3 eggs

Into 3 cups salted boiling water, pour grits. Stir occasionally.
Cook about 8 minutes. Grate 1 cup cheddar cheese. Add cheese when
you take grits off stove and cheese will melt. Just before serving,
beat 3 eggs well. Add to grits and cheese. Put in greased baking
dish and cook 40 minutes in 350F oven. Serves 6. Sprinkle with
cheese, also.

Bulk Spiced Coffee

12 oz. Folger's instant coffee crystals
4 cups sugar
6 cups powdered nonfat creamer
3/4 tsp. cloves
4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. nutmeg

Mix all ingredients together well. Store in a tightly covered container.

To serve: Use 4 heaping tsp. to 8-oz. of boiling water

Note: Decaffeinated coffee may be used without affecting flavor.

BLT Dip

1 medium tomato, seeded and chopped, divided
8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
8 bacon strips, cooked and crumbled
1/2 cup finely chopped celery
3 Tbs. chopped onion
1-1/2 tsp. sugar
Assorted crackers or toasted French bread slices

1. Set aside 2 Tbs. tomato for garnish. In a small bowl, combine
cream cheese and salad dressing. Add the bacon, celery, onion, sugar
and remaining tomato; mix well. Cover and refrigerate for at least 1
hour.
2. Garnish with reserve tomato. Serve with assorted crackers or
toasted bread slices. Yield: 2-1/2 cups.

Aunt Lula's Mud Hen Cookies

1/2 cup butter
1 cup sugar
3 eggs, reserve 2 egg whites
1-1/2 cups flour
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1 cup nuts, chopped
1 cup brown sugar

1. Heat oven to 350.
2. Mix first 7 ingredients.
3. Spread very thin in a greased 13x9 pan.
4. Sprinkle with chopped nuts
5. Beat egg whites stiff and add brown sugar.
6. Spread over nuts and bake 30 minutes.
7. Cut into squares while hot. Yield: 24 2-inch squares.

Source: Best of the Best from Virginia
"Cooking with Heart in Hand"

Spicy Cinnamon Cake

18 oz. pkg. spice cake mix
1 small pkg. instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 Tbs. sugar
2 tsp. ground cinnamon
1/2 cup chopped pecans

Heat oven to 350. Grease a 10-inch tube pan. Combine cake mix,
pudding, sour cream, eggs, and oil and beat together well. In a
separate bowl, combine sugar, cinnamon and pecans. Pour half of
batter into prepared pan and sprinkle with sugar mixture, reserving a
little to sprinkle on top. Pour the rest of the batter into pan and
sprinkle with the rest of the sugar mixture. Bake 1 hour. Let cool
and remove from pan.

Chocolate Cookie Bark

2 Tbs. peanut butter
1 pkg. (6 squares) Baker's White Chocolate, melted
10 Oreo cookies, crumbled, divided
1 pkg. (8 squares) Baker's semi-sweet chocolate, melted

1. Add peanut butter to white chocolate; stir until well blended.
Stir 1/2 the cookies into each bowl of chocolate.
2. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered
baking sheet, alternating colors of chocolates. Swirl with knife.
3. Refrigerate 1 hour or until firm. Break into pieces.

Cranberry-Kissed Chocolate Cookie Bark:
Omit peanut butter. Prepare chocolate mixture and marbleize as
directed. Immediately sprinkle evenly with 1/4 cup dried cranberries.
Refrigerate at least 1 hour, then break into pieces as directed.

How to Store:
Store in airtight container in refrigerator.

Easy OREO Truffles

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg milk Chocolate or white chocolate alomond bark, melted
various sprinkles

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Scallion Cream Cheese Bites

Makes 12-15

You will need:

• 4 ounces cream cheese, softened
• 1/3 cup chopped green onions (scallions)
• 1/4 teaspoon ground ginger
• kosher salt
• 12 – 15 wonton wrappers
• water for sealing
• oil for frying

1. In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.

2. To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers.

3. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with kosher salt if desired. Allow to cool for several minutes. Serve.

If you’re looking for a dip for these, I suggest a little Sweet Thai Chili Sauce or Plum Sauce. Enjoy!

Chai Tea Mix

This Chai Mix is AWESOME!!!! This is definatley keeper...cherie


2 cup nonfat dry milk powder
2 cup powdered non-dairy creamer
2 cup French vanilla flavored powdered non-dairy creamer
3 1/2 cups white sugar
2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon allspice

Directions: 1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Can also be chilled and served icy cold

Apricot casserole

2 cans (15 ounces each) apricot halves
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)
Directions
Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11-in. x 7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots.
Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown. Yield: 6-8 servings.

Butter Brickle Biscotti

Butter Brickle Biscotti

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Directions
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Snowball Cookies

1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners' sugar for decoration
1/4 cup finely crushed peppermint candy canes

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3.Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.

Easy Cheesy Vegetable Soup

6 Cups Water
1 pkg.30 oz.Ore-Ida Shredded Hash Brown Potatoes
2- 16oz. Pkg. Frozen California Style Vegetables or one bag of frozen brocolli and one bag of frozen Cauliflower
4 tsp. Chicken Bouillon Granules
1 Pound Velvetta Cheese Cut into chunks
2 cans Cream of Mushroom soup undiluted
1 cup milk

In large pot, bring water to a boil. Add hash browns, vegetables, and bouillon. Stir well and reduce heat. Cover and Simmer for 15 minutes or until
Vegetables are tender. I usually cook this about 20 minutes.
Stir in the cheese, soup and milk. Stir until the cheese is melted. You have to watch it closely on the stove to avoid sticking.
Or you can put this in a crocpot on Low for 6 to 8 hrs (use a crockpot liner...they are wonderful!!

Serve or cool and freeze up to 3 months.

To use frozen soup, thaw in the refrigerator, and then heat in sauce pan. Add in additional milk to desired thickness.

Penne with Shrimp and Herbed Cream Sauce

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Sugar Cookies with Pistachio and Dried Cherries

These would be great as CHRISTmas cookies with the green pistachios and the red cherries

1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Directions
Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.

When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Mounds Bars

2 c. crushed graham crackers
1/2 c. sugar
1/2 c. butter, melted
Mix together and bake in 9x13 inch pan in 350 degree oven for 7-8 minutes.

2 cups coconut
1 can sweetened condensed milk.
1 (12 oz.) package chocolate chips
Mix coconut and condensed and spread on top of baked crust. Bake 15 minutes. Remove from oven. Melt chocolate chips . Spread on top. Cool and cut into bars.

Cinnamon Red-Hot Salad

Ingredients:
1 c. hot water
2/3 c. cinnamon red-hot candies
1 pkg. lemon gelatin
1 1/2 c. sweetened applesauce
1 pkg. cream cheese
1/2 cup nuts
1/2 cup celery
1/2 cup mayonnaise
Directions:
Pour hot water over red-hot candies. Add lemon gelatin and applesauce. Pour half of the
mixture in an 8 inch pan, or large bowl. Spread cream cheese, nuts, celery, and
mayonnaise over firm gelatin. Add the remaining mixture.
Or, pour the entire mixture into a large serving bowl. When the mixture is almost firm
gently fold in the cream cheese, nuts, celery and mayonnaise.

Classic 7-Layer Salad

Ingredients:
1 head Romaine lettuce, finely torn, dry
1 head cauliflower, broken into little bite sized pieces
1 lg bermuda or vidalia onion, very thinly sliced
1 lb. bacon, fried crisp and crumbled
1/4 c. sugar
2 c mayonnaise
1/2 c. grated parmesan cheese
Directions:
Starting with the lettuce, and following in order listed, layer each ingredient in a large
glass bowl. Cover and refrigerate overnight.

Eggnog dip

1 1/2 cups eggnog
2 tablespoons cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon rum extract (optional)
mixed fruit
poundcake, cubes
Directions
1In a saucepan, combine the eggnog and cornstarch until smooth.
2Bring to a boil; boil and stir for 2 minutes.
3Remove from the heat; stir in sour cream.
4Cool completely.
5In a small mixing bowl, beat whipping cream and sugar until stiff peaks form.
6Fold into eggnog mixture with rum extract, if desired.
7Cover and refrigerate overnight.
8Serve the dip with fruit and cake cubes.

Blueberry dessert

Blueberry dessert


1 large pack grape or blueberry jello
1 ¾ cups boiling water
20 oz can crushed pineapple
20 oz can blueberry pie filling
½ cup chopped nuts
1 teaspoon vanilla flavoring
½ cup sugar
½ cup sour cream
8oz cream cheese, softened

Preparation:

Dissolve the jello in the boiling water in a 9 x 13 inch glass dish and let it cool.

Add the pie filling and pineapple (with the juice) to the jello and let this jello salad chill until it has set.

To make the topping, beat the cream cheese, sugar, sour cream, and vanilla until smooth.

Spread the topping over the jello salad and sprinkle the chopped nuts on the top.

(Serves 8 - 10)

Black Cherry Swirl Fudge

Black Cherry Swirl Fudge
Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package (10 to 12 ounces) vanilla or white chips
1 jar (7 ounces) marshmallow creme
2 envelopes unsweetened black cherry soft drink mix
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 4 minutes.
Remove from the heat; stir in vanilla chips and marshmallow creme. Pour 1 cup into a bowl; set aside. Stir black cherry drink mix into the remaining marshmallow mixture. Pour into prepared pan. Spoon reserved marshmallow mixture over top; cut through mixture with a knife to swirl.
Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3 pounds.

Root Beer Float Cup Cakes

I would make the kid friendly version of this, as I don't consume alcohol!!!!
Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes

Homemade Hot Chocolate Mix

1 Box Instant powdered milk (The size that makes 8 quarts)

1 – 6 ounce jar powdered coffee creamer

1 – 2 pound box Nestle’s Quik

1 pound powdered sugar


Mix all ingredients together in large container. Store in sealed container until ready to use. To make hot cocoa, fill mug 1/3 full with mix and add hot water, stir.

Homemade Caramels

2 cups white sugar
1 cup brown sugar
1 cup light corn syrup
1 cup heavy cream
1 cup milk
1 cup butter
1 1/4 tsp vanilla
Cook all together to form firm ball (240 degrees). Remove from heat. Pour into buttered pan. 9x13 or you can use a cookie sheet if you like them smaller
Cool overnight and cut into squares and wrap.
Use a LARGE kettle!

Layered Pizza Dip

Ingredients:
1 c. part skim ricotta cheese
1/2 c. chopped pepperoni
1 cup shredded mozzarella cheese
1 cup spaghetti sauce (any variety)
Garlic bread and/or crackers for dipping
Directions:
Spread the ricotta cheese in an even layer in a 9” pie plate. Top with ¼ cup pepperoni
and ½ cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with
the remaining pepperoni and mozzarella cheese. Bake for 15 minutes or until hot. Let
stand for 5 minutes. Serve with bread, garlic bread or crackers for dipping.

Sausage Grits Casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.

Cake Mix Cookies

CAKE MIX COOKIES

1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil (you can use the 1/4 c apple sauce instead)
1/4 cup of water
1 cup of chopped nuts, raisins, M&M's (anything you like in cookies)

Heat oven to 350°. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cooke sheet.

Bake for 15 minutes or until done. Makes about 4 dozens. Easy & GOOD!

(lemon cake with some lemon zest in them and lemon icing is really good!!)

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour
cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry
ingredients are moistened. Pour into prepared pan.
Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Makes 1 loaf.

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.



--------------------------------------------------------------------------------

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.