Potato Chip Cookies

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


Makes 30 cookies.

Ingredients:

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

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

The Party Apricot Bars

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

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

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

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

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

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

Cream Cheese Pastry Dough

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

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

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

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

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

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

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

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

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

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

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

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

Pineapple and Cheese Casserole

Pineapple and Cheese Casserole


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

Pumpkin Pie Bars

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

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

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

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

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

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

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

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

Let cool before cutting
serve with whipped cream!!

Bread for Dummies: Super Easy Yeast Bread Recipe

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

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



Ingredients:

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

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

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

Variations:

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

Pierogi Casserole

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

Original Recipe Yield 6 to 8 servings
Ingredients

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

Directions

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

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

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

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

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

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

Brown Sugar Pie

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


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

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



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

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

Instant oatmeal (cheaper than store bought)

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




Servings: equal to 16 packets

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

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

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

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

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

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

Warm Bean Dip

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


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


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


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

7up Biscuits ( like Popeye Chicken's biscuits)

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

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

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

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

White Trash Dip

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


White Trash Dip

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

Jalapeno Poppers

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


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

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

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

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


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

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

Bake 10-15 minutes at 350 and munch away!

Cheesy Zucchini Rice

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


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

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

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

Crispy Oven-Roasted Potatoes

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

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

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

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

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

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

Crock pot apple butter

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

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

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

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

Chicken Tortilla Soup

Chicken Tortilla Soup

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

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

Brown Sugar and Balsamic Glazed Pork Loin

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

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


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


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


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

Brussel Sprouts with Bacon and Walnuts

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

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


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


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


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


Servings: 4