Breakfast Fruit Salad
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Favorite Family Recipes TABLE OF CONTENTS APPETIZERS, DIPS & BEVERAGES: ...............................................18 Artichoke Dip .......................................................................................18 Carrie’s Fruit Dip..................................................................................18 Cheese Dip for Crackers .......................................................................18 Crab Canapés ........................................................................................19 Guacamole Dip .....................................................................................19 Hot Cocoa Mix .....................................................................................19 Layered Taco Dip .................................................................................19 Lemonade and Orange Spritzer ............................................................20 Orange Julius ........................................................................................21 Orange Julius ........................................................................................21 Spinach Dip ..........................................................................................21 Strawberry Cheesecake Smoothie ........................................................21 Tasty Deviled Eggs ...............................................................................22 Toffee Dip for Apples ..........................................................................22 Tortilla Pinwheels .................................................................................22 BREADS, MUFFINS & ROLLS: ..........................................................24 Aebleskivers .........................................................................................24 Banana Bread ........................................................................................24 Banana Bread Topping .........................................................................25 2 Brown Sugar Muffins ...........................................................................25 Cheese Rolls .........................................................................................25 Chocolate Roll ......................................................................................26 Cornbread .............................................................................................27 Delicious Breadsticks ...........................................................................27 Easy Dinner Rolls .................................................................................28 Easy Orange Rolls ................................................................................28 Homemade Pizza Crust ........................................................................28 Lemon Bread ........................................................................................29 Low Fat Banana Muffins ......................................................................29 Low Fat Pumpkin Muffins ...................................................................30 Mom’s Banana Bread ...........................................................................30 Orange Bundt Rolls ..............................................................................31 Out-Of-This-World Dinner Rolls .........................................................31 Perfect White Bread..............................................................................32 Poppy Seed Bread .................................................................................32 Potato Flake Rolls .................................................................................33 Potato Rolls ...........................................................................................33 Pumpkin Bread .....................................................................................34 Pumpkin Cake Roll ...............................................................................34 Streusel Topping for muffins ...............................................................35 Yummy Cheese Sour Dough Bread .....................................................35 Zucchini Bread .....................................................................................36 BREAKFAST:.........................................................................................37 Amish Breakfast Casserole...................................................................37 3 Apple Puffed Pancake ..........................................................................37 Beehive Buttermilk Scones ..................................................................38 Blender Pancakes ..................................................................................39 Breakfast Casserole ..............................................................................39 Breakfast Casserole ..............................................................................40 Breakfast Casserole ..............................................................................40 Breakfast Crepes ...................................................................................41 Breakfast Fruit Salad ............................................................................41 Buttermilk Pancakes .............................................................................42 Favorite Breakfast Casserole ................................................................42 German Apple Pancakes.......................................................................43 German Pancakes .................................................................................43 Homemade Granola ..............................................................................44 Maple Syrup..........................................................................................44 Oven French Toast................................................................................45 Pioneer Pancakes ..................................................................................45 Potato Pancakes ....................................................................................45 Sunrise Orange Pancakes .....................................................................46 Waffles ..................................................................................................46 CAKES: ...................................................................................................48 Carrot Cake ...........................................................................................48 Chocolate Cake .....................................................................................48 Chocolate Surprise Cake ......................................................................49 Cinnamon Cake ....................................................................................49 Dirt Cake ...............................................................................................50 4 Fourth of July Cake ..............................................................................50 German Chocolate Cake Roll ...............................................................51 Ice Cream Cake ....................................................................................51 Lemon Jell-o Cake ................................................................................52 Luscious Lemon Cake ..........................................................................52 Mint Chocolate Chip Bundt Cake ........................................................53 Oatmeal Chocolate Chip Cake .............................................................54 Orange Sauce for Angel Food Cake .....................................................54 Poppy Seed Cake ..................................................................................54 “Skore Bar” Cake .................................................................................55 Yellow Butter Cake ..............................................................................55 CANDY:...................................................................................................57 Butter Mints ..........................................................................................57 Caramels ...............................................................................................57 Caramel-Mallow Balls ..........................................................................57 Divinity .................................................................................................58 Famous Butter Mints ............................................................................58 Homemade Tootsie Rolls .....................................................................58 Peanut Butter Fudge .............................................................................59 Primary Mints .......................................................................................59 Renee’s Sucker Recipe .........................................................................59 “See’s Fudge” .......................................................................................60 Snicker Doodles ....................................................................................60 Triple Chocolate Peanut Clusters .........................................................61 Yummy Fudge ......................................................................................61 5 CASSEROLES: .......................................................................................63 Carrot Casserole ...................................................................................63 Chicken Breast Casserole Supreme ......................................................63 Chicken Broccoli Casserole .................................................................64 Chicken Cashew Casserole...................................................................64 Chicken Casserole ................................................................................65 Chicken Zucchini Casserole .................................................................65 Gourmet Baked Chicken & Rice Casserole ........................................66 Mexican Casserole ................................................................................67 Rice-a-Roni Casserole ..........................................................................67 Stove Top Chicken Casserole ...............................................................68 Tuna Casserole .....................................................................................68 Turkey & Rice Casserole......................................................................69 CONDIMENTS: .....................................................................................69 Beehive Honey Butter ..........................................................................69 COOKIES & BARS: ...............................................................................70 Applesauce Cookies .............................................................................70 Baked S’mores ......................................................................................70 Butter Cream Cookies ..........................................................................70 Chocolate Chip Cookies or Pan Cookies (Toll House)........................71 Chocolate Chip Cornflake Cookies ......................................................72 Chocolate Chip Pudding Cookies.........................................................72 Chocolate Oatmeal Cookies .................................................................73 Christmas Wreath Cookies ...................................................................73 Cowgirl Cookies ...................................................................................73 6 Danish Vanilla Crans ............................................................................74 Delicious Double Chocolate Chip Cookies ..........................................74 Easy Chocolate Crackles ......................................................................75 First Lady’s Chocolate Chip Oatmeal Cookies ....................................75 Gingersnaps ..........................................................................................76 Gingersnaps ..........................................................................................76 Hershey Kiss Cookies ...........................................................................77 Irresistible Peanut Butter Cookies ........................................................77 Lace Cookies ........................................................................................78 Magic Cookie Bars ...............................................................................79 Make Ahead Butter horns .....................................................................79 Melting Moments .................................................................................80 Mint Brownies ......................................................................................81 Mrs. Fields Chocolate Chip Cookies....................................................81 No-Bake Cookies ..................................................................................82 Old White House Coconut Bars ...........................................................82 Orange Butter Cookies .........................................................................82 Orange Cookies ....................................................................................83 Oreo Cookies ........................................................................................84 Peanut Butter Bars ................................................................................85 Peanut Butter Chocolate Bars ...............................................................85 Peanut Butter Cookies ..........................................................................85 “Perfectly Chocolate” Chocolate Chip Cookies ..................................86 Pumpkin Chocolate Chip Cookies .......................................................86 Reece’s’ Chewy Chocolate Cookies ....................................................87 7 S’more Cookie Pizza ............................................................................88 Sesame Seed Cookies ...........................................................................88 Snicker Doodles ....................................................................................89 Snowball Cookies .................................................................................89 Soft and Chewy Peanut Butter Cookies ...............................................90 Soft Gingerbread Cookies ....................................................................90 Sugar Cookies .......................................................................................90 Sugar Cookies .......................................................................................91 Sugar Cookies .......................................................................................92 Toffee Chocolate Chip Cookies ...........................................................92 DESSERTS & SNACKS: .......................................................................93 Almost Homemade Ice Cream .............................................................93 Apple Raspberry Jell-O ........................................................................93 Banana Marble Jell-O ...........................................................................93 Best Ever Apple Crisp ..........................................................................94 Blonde Brownies ..................................................................................95 Brownies ...............................................................................................95 Bugle Goo .............................................................................................96 Butter Cream Frosting ..........................................................................96 Buttermilk Drop Doughnuts .................................................................96 Butterscotch Bubble Loaf .....................................................................97 Caramel Corn ........................................................................................98 Cheesecake ...........................................................................................98 Chex Mix ..............................................................................................98 Chex Muddy Buddies ...........................................................................99 8 “Chips and Bits” Brownies ...................................................................99 Cream Puff Layer .............................................................................. 100 Chocolate Crinkles ............................................................................ 100 Chocolate Delight Dessert ................................................................. 101 Chocolate Éclair Dessert ................................................................... 101 Chocolate Frosting ............................................................................. 102 Chocolate Mint Topping.................................................................... 102 Chocolate Popcorn ............................................................................. 103 Corn Puff Curls .................................................................................. 103 Cream Cheese Chocolate Dessert...................................................... 104 Cream Cheese Frosting...................................................................... 104 Creamy Baked Cheesecake ............................................................... 105 Creamy Butter Frosting ..................................................................... 106 Cream Pie Filling ............................................................................... 106 Cupcake Filling.................................................................................. 107 Egg White Frosting ............................................................................ 107 Fruit Pizza .......................................................................................... 108 Frozen Chocolate Torte ..................................................................... 108 German Chocolate Cake Frosting ..................................................... 109 German Chocolate Frosting ............................................................... 109 Graham Cracker Crust ....................................................................... 109 Grated Apple Jell-O ........................................................................... 110 Homemade Danish Dessert ............................................................... 110 Homemade Oreo Ice Cream .............................................................. 110 Indoor S’mores .................................................................................. 111 9 Lemon Meringue Filling.................................................................... 112 Lemon Pudding Dessert Brownie Pudding ....................................... 112 Marshmallow Popcorn....................................................................... 113 Mom’s Easy Pie Crust ....................................................................... 113 Mississippi Mud Brownies ................................................................ 114 No-Bake Cheesecake ......................................................................... 114 Pie Crust............................................................................................. 114 Pink Popcorn ...................................................................................... 115 Pumpkin Cheesecake ......................................................................... 115 Rice Krispies Treats........................................................................... 116 Rice Pudding ...................................................................................... 116 South Dakota ..................................................................................... 117 Sweetened Whip Cream .................................................................... 117 The Cheesecake Factory – Key Lime Cheesecake ........................... 118 White Chocolate Popcorn Balls ........................................................ 119 Yummy Chex Mix ............................................................................. 119 DINNER - Chicken: ............................................................................ 120 Breaded Ranch Chicken .................................................................... 120 Chicken A La King ............................................................................ 120 Chicken Cordon Bleu ........................................................................ 121 Chicken Cordon Bleu ........................................................................ 121 Chicken Enchiladas ........................................................................... 122 Chicken Enchiladas ........................................................................... 122 Chicken Parmesan ............................................................................. 122 Crock Pot Chicken and Rice ............................................................. 123 10 Chicken Pot Pie ................................................................................. 123 Chicken Spaghetti .............................................................................. 124 Chicken Tenders & Honey Mustard Sauce ....................................... 125 Crescent Chicken ............................................................................... 125 Crock-Pot Chicken ............................................................................ 126 Chicken Tortellini .............................................................................. 126 Crock-Pot Italian Chicken ................................................................. 127 Glazed BBQ Chicken ........................................................................ 127 Grandma’s Chicken ........................................................................... 127 Grilled Chicken with Mango Salsa ................................................... 128 Herb Chicken ..................................................................................... 128 Holiday Chicken ................................................................................ 129 Japanese Crumb Chicken .................................................................. 129 Mandarin Chicken ............................................................................. 130 Pepsi Chicken .................................................................................... 131 Poppy Seed Chicken .......................................................................... 131 Ritzy Chicken .................................................................................... 132 Sunday BBQ Chicken........................................................................ 132 Sunday Fried Chicken ....................................................................... 132 Sweet and Sour Chicken .................................................................... 133 Swiss Chicken Cutlets ....................................................................... 133 Teriyaki Chicken Wings with Honey Glaze ..................................... 134 Transfer Day Chicken ........................................................................ 134 Yogurt-Parmesan Chicken................................................................. 135 Yogurt Parmesan Chicken ................................................................. 135 11 FRUITS & VEGETABLES: ............................................................... 136 AuGratin Potatoes.............................................................................. 136 Bottled Peaches.................................................................................. 136 Connecticut Praline Yams ................................................................. 137 Creamed Peas and Potatoes ............................................................... 137 Famous Shoestring Potatoes .............................................................. 138 French Onion Rice ............................................................................. 138 Fruit Pizza .......................................................................................... 138 Ham Potatoes ..................................................................................... 139 Herb Roasted Red Potatoes ............................................................... 139 Parmesan Potatoes ............................................................................. 140 Rice Pilaf ........................................................................................... 140 Rice Puff Balls ................................................................................... 141 Sour Cream and Onions..................................................................... 141 Sour Cream Potatoes ......................................................................... 141 Spanish Rice ...................................................................................... 142 Thanksgiving Yams and Apples........................................................ 142 Twice Baked Potatoes ....................................................................... 142 Yams with Marshmallows ................................................................. 143 MAIN DISHES:................................................................................... 144 Baked Ziti .......................................................................................... 144 Barbequed Tri-Tip ............................................................................. 144 BBQ Beef Burgers ............................................................................. 144 Beef Stroganoff.................................................................................. 145 Beef Stroganoff.................................................................................. 145 12 Crock Pot Beans ................................................................................ 146 Crock Pot Chicken Lickin’ Good Pork Chops ................................. 147 Crock Pot Meatballs .......................................................................... 147 Crock Pot Roast ................................................................................. 148 Crock Pot Stew .................................................................................. 148 Easy Meat Loaf .................................................................................. 149 Famous Holiday Beans ...................................................................... 149 Fettuccine Alfredo ............................................................................. 149 Fettuccine Carbonara ......................................................................... 150 Fettuccine with Chicken and Asparagus ........................................... 151 Fast Tortellini Alfredo ....................................................................... 151 Fiesta Rice Quesadillas...................................................................... 152 Homemade BBQ Beef ....................................................................... 153 Lasagna .............................................................................................. 153 Lasagna .............................................................................................. 154 Manicotti with Cheese ....................................................................... 154 Meatballs............................................................................................ 155 Meatloaf ............................................................................................. 155 Meatloaf ............................................................................................. 156 Mom’s Chili ....................................................................................... 157 Navajo Tacos ..................................................................................... 157 Olive Garden Alfredo Pasta............................................................... 157 Oven Beef Roast ................................................................................ 158 Parmesan Crusted Salmon ................................................................. 158 Pasta with Asparagus ......................................................................... 159 13 Pioneer Turkey Bake ......................................................................... 159 Pretty Perfect Pork Chops ................................................................. 160 Porcupine Meatballs .......................................................................... 161 Seasoned Sunday Pork Roast ............................................................ 161 Shredded Beef Burrito ....................................................................... 162 Sloppy Joes ........................................................................................ 162 Super Nachos ..................................................................................... 162 Swiss Steak ........................................................................................ 163 Thanksgiving Turkey......................................................................... 164 Tri-Noodle Alfredo ............................................................................ 164 Washington State Chili ...................................................................... 165 Yummy Baked Barbeque Ribs .......................................................... 165 MISC: ................................................................................................... 166 Play Dough ........................................................................................ 166 PIES: .................................................................................................... 167 French Silk Pie ................................................................................... 167 Fresh Peach Pie .................................................................................. 167 Ice Box Pie ......................................................................................... 168 Ice Box Pie ......................................................................................... 168 Mud Pie .............................................................................................. 169 Old Fashioned Apple Crumb Pie....................................................... 169 Walnut Pumpkin Pie .......................................................................... 170 SALADS & SALAD DRESSING:....................................................... 172 Asian Citrus Salad ............................................................................. 172 Blueberry Jell-o Salad ....................................................................... 172 14 Broccoli Salad .................................................................................... 173 Chicken Salad .................................................................................... 173 Chicken Salad .................................................................................... 174 Chinese Chicken Salad ...................................................................... 174 Chinese Coleslaw Salad .................................................................... 175 Frog Eye Salad ................................................................................... 176 Frog’s Eye Salad ................................................................................ 177 Holiday Ribbon Jell-o Salad .............................................................. 177 Lime, Pear Jell-O ............................................................................... 178 Orange Sickle Jell-O.......................................................................... 178 Potato Salad ....................................................................................... 178 Raspberry Symphony Jell-O Salad.................................................... 179 Seven Layer Summer Salad............................................................... 180 Spinach Salad..................................................................................... 180 Spinach Salad..................................................................................... 181 Strawberry Pretzel Salad ................................................................... 182 Taco Salad ......................................................................................... 182 Taco Salad ......................................................................................... 183 The Original Potato Salad ................................................................. 183 Bleu Cheese Dressing ........................................................................ 173 Olive Garden Italian Salad Dressing ................................................. 184 Poppy Seed Dressing ......................................................................... 184 SANDWICHES: .................................................................................. 185 Monte Cristo Sandwiches .................................................................. 185 Monte Cristo Sandwiches .................................................................. 185 15 SOUPS & SAUCES: ............................................................................ 187 Annette’s Soup .................................................................................. 187 Baked Potato Soup............................................................................. 187 BBQ Sauce......................................................................................... 188 Cauliflower Soup ............................................................................... 188 Cheese Sauce for Vegetables............................................................. 189 Chicken Marinade Sauce ................................................................... 189 Chicken or Turkey Marinade............................................................. 189 Chicken Tortilla Soup........................................................................ 190 Chili Sauce Block .............................................................................. 190 Clam Chowder ................................................................................... 191 Cream of Vegetable Soup .................................................................. 191 French Onion Soup ............................................................................ 191 Fresh Salsa ......................................................................................... 192 Fresh Salsa ......................................................................................... 192 Fruit Sauce ......................................................................................... 193 Ham & Bean Soup ............................................................................. 193 Hamburger Soup ................................................................................ 193 Hamburger Soup ................................................................................ 194 Homemade Chicken Noodle Soup .................................................... 194 Hot Fudge Sauce ................................................................................ 195 Mom’s Deluxe Hot Fudge Sauce ...................................................... 195 Mustard Sauce for Ham ..................................................................... 196 Orange Glaze for Ham....................................................................... 196 Potato Soup ........................................................................................ 197 16 Taco Loco Soup ................................................................................. 197 Tortilla Soup ...................................................................................... 197 17 APPETIZERS, DIPS & BEVERAGES: Blend condensed milk and cream cheese together. Fold in Cool Whip. Serve with fruit as a dip or as a topping. Artichoke Dip 2 large cans artichoke hearts 1 cup real mayonnaise 1 cup parmesan cheese Cheese Dip for Crackers 8 oz. cream cheese softened 1 cup mayo 1 1/2 cups grated cheddar cheese 1/4 tsp. Worcestershire sauce 1/8 tsp. celery salt 1/8 tsp. onion salt 1/8 tsp. garlic salt Blend in blender all ingredients. Bake in casserole dish at 350 for 30 minutes. Place chopped green onions and chopped tomatoes around edge of dish. Serve with crackers. Carrie’s Fruit Dip Beat all ingredients except cheese. Add cheese and mix well. Serve with your favorite crackers. 1 - 14 oz. can sweetened condensed milk 1 - 8 oz. pkg cream cheese 1 - 12 oz. Cool Whip 18 1 ripe tomato - peeled and cut up ½ c. mayonnaise or sour cream ½ small onion 1 t. salt Crab Canapés 3 cup mayonnaise 1 cup grated parmesan cheese 2 cups fine crab meat (1 can sized tuna can), break fine with a fork 1 ½ cup finely minced green onions or 1 c onion flakes, ½ cup green onions Place ingredients in a blender and blend until smooth. Cover and chill 1 hour. Hot Cocoa Mix (Food Storage) Mix in morning and let blend during the day. Spread on rolls or cream puff shells. Broil until bubbly. Cooking Instructions: Add 3/4 c. chocolate mix to 1 quart hot water. For a one-cup serving, add three heaping T. to one cup hot water. Mix well. I used this for several wedding receptions on ½ small cream puff. Layered Taco Dip Guacamole Dip 2 cans bean dip 3 medium avocados 2 small rip avocados - cut up 19 2 T. lemon juice 1/4 t. salt 1/4 t. pepper 1 c. sour cream 1 pkg. taco seasoning ½ c. mayonnaise 1 bunch green onions 1 firm tomato cheese, olives Lemonade and Orange Spritzer 1 - 6 ounce frozen lemonade concentrate, thawed 1 - 6 ounce frozen orange juice concentrate, thawed ½ c. water 1 (1 liter bottle or 4 ½ c.) Sprite or 7up drink, chilled lemon and orange slices In a 9x13 dish spread bean dip. Mash avocado and mix with lemon juice, salt and pepper. Spread over bean dip. Mix taco seasoning with sour cream and mayonnaise. Spread. Top with cheese, onions, olives and tomatoes. Refrigerate until ready to serve. Serve with tortilla chips. Thaw the frozen concentrate completely so that they mix well with the water and carbonated beverage. In 2-quart (non-metal) pitcher, combine concentrates and water; mix well. Add carbonated beverage; mix well. Serve immediately. Optional: Garnish with lemon and orange slices. Makes 6 - 1 c. servings. 20 blender and serve. Orange Julius 1 can frozen orange juice concentrate 1 c. milk 4-5 t. sugar 1 ½ c. water 1 t. vanilla 12 ice cubes Spinach Dip 1 pkg. Knorr Vegetable Soup (or Mrs. Grasses) 1 cup mayo 1 cup sour cream 3 green onions 1 can water chestnuts (drained/chopped) 1/3 cup Parmesan cheese 2 pkgs. Frozen chopped spinach (thawed with juice squeezed out) Blend and serve. Orange Julius 2/3 - 12 ounce can of orange juice 1 c. milk 1 c. water 1/3 c. sugar 1 t. vanilla 20 ice cubes Make the day before for best flavor. Strawberry Cheesecake Smoothie 3 oz. cream cheese softened 1 can sweetened condensed milk 1 banana Mix all ingredients together in 21 1 cup strawberries (fresh or frozen) 1 can (8 0z.) crushed pineapple, with juice 2 tbs. lemon juice concentrate 1 cup ice Toffee Dip for Apples 3/4 cup packed brown sugar 1/2 cup powdered sugar 1 tsp. vanilla 1 block cream cheese softened 3/4 cup toffee bits 12 cut up apples tossed with pineapple juice so they won't brown Blend together and enjoy! Tasty Deviled Eggs 6-8 hard-boiled eggs cut in half with yolks removed. Mash yolks. Add: 3 Tbs. miracle whip 1 Tbs. prepared mustard 1 1/2 tsp. sugar ½ tsp. salt 1 tsp. white vinegar Pepper (optional) Beat first four ingredients until smooth. Add toffee bits and mix well. Cover and chill. Serve with apples. Tortilla Pinwheels 1 c. sour cream 1 - 8 oz. cream cheese - soft 1 can green chili’s - mild 1 can chopped, black olives Mix well. Spoon into eggs and sprinkle with paprika. 22 1 c. grated cheddar cheese ½ c. chopped green onion garlic powder to taste 1 pkg flour tortillas Blend sour cream and cream cheese. Add chili’s, olives, cheese, green onion, and garlic powder. Spread on tortillas and roll. Wrap individually in plastic wrap and put in refrigerator for at least 1 hour. Take out and slice into small pieces. Serve with salsa. 23 BREADS, MUFFINS & ROLLS: foam, drop batter into cups, filling each about 2/3 full. Turn each cake with a fork to brown both sides. Remove when finished cooking (check with toothpick if needed) and sprinkle with powdered sugar. Aebleskivers 2 eggs 1 T. sugar 1/4 t. salt 1 c. flour ½ t. baking powder ½ t. baking soda 1 c. buttermilk 4 T. butter Banana Bread 3 ½ cups flour 3 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 2 cups mashed bananas 2 T. lemon juice ¾ cups shortening 1 ½ cups sugar 3 eggs ¾ cup milk ½ cup chopped nuts (optional) Beat egg yolks until light and fluffy. Add sugar and salt. Sift dry ingredients together and add to egg mixture alternating with the buttermilk. Beat egg whites stiff, gently fold into batter. Heat Aebleskiver pan and place margarine in each cup and let 24 Mash bananas with lemon juice and set aside. Cream together shortening and sugar in bowl and add eggs. Mix. Add flour, baking soda, baking powder, and salt. Mix. Add milk and bananas and nuts and mix well. Pour into greased pans and bake at 350 for 1 hour or until toothpick comes out clean. Brown Sugar Muffins 1/2 cup butter 1 egg 1 tsp. vanilla 1 cup brown sugar 1 cup milk 2 cups flour 1/4 tsp. salt 1 tsp. baking soda Mix and scoop into greased muffin tin. Bake at 375 for 1520 minutes. Banana Bread Topping ¾ c. butter 1/3 c. canned milk 3 t. vanilla ¾ c. brown sugar 3 ½ c. powdered sugar Cheese Rolls 12 frozen Rhodes balls 1 cube butter - melted 1 pkg. grated Parmesan Cheese 2 T. parsley flakes ½ t. garlic salt Make bread and bake. Spread onto bread while it is still warm. 25 Let dough stand 1 hour until soft, yet still frozen in center. Combine cheese, parsley and salt. Roll dough ball in butter, then in cheese mixture. Put on cookie sheet or any baking pan. Let rise 3 hours. Bake at 375. aside. In small bowl beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixing bowl; gradually beat in sugar on low speed. Blend in water and vanilla. Gradually add flour mixture, beat until smooth. Pour into lined cookie sheet (waxed paper greased). Spread batter into corners. Bake 12-15 minutes at 375 degrees. Loosen cake from edges of pan and invert on a towel that has been sprinkled with powdered sugar. Carefully remove paper, trim off stiff edges in necessary. While hot, roll cake and towel from narrow end, cool on wire rack. Unroll cake; remove towel. Spread on ice cream. Roll up. Freeze. Before serving, frost with whipping cream. Drizzle fudge Chocolate Roll 3/4 c. flour 1/4 c. cocoa 1/4 t. salt 3 eggs 1 c. sugar 1/3 c. water 1 t. vanilla 1 c. whipping cream, whipped and sweet 2 c. ice cream Stir together: flour, cocoa, baking powder, and salt. Set 26 sauce for an extra garnish if desired. Serve warm with honey. Delicious Breadsticks Cornbread Frozen dinner rolls butter seasonings parmesan cheese 1 cup flour ¼ cup sugar 4 tsp. baking powder ¾ tsp. salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening 1. Thaw as many rolls as desired. 2. As soon as rolls have thawed, rolled them into breadsticks. 3. Let the breadsticks rise as directed on package. 4. Roll in butter and put butter onto the bottom of your pan. 5. Sprinkle generously with Salad Sensation, Seasoning Salt and parmesan cheese. 6. Bake as directed. Sift flour with sugar , baking powder, and salt. Stir in cornmeal and add eggs and milk. Beat with wire whip. Heat shortening in microwave until liquid. Pour into other ingredients and stir until smooth. Pour into a greased 9x13 pan and bake at 425 for 20-25 minutes. 27 Easy Orange Rolls Easy Dinner Rolls 2 t. yeast ¼ cup warm water 1 cup milk ½ cup butter 1 t. salt ¼ cup sugar 2 eggs, beaten 3 cups flour 24 Rhodes Frozen Rolls Dissolve yeast in warm water and allow to rise until frothy. Heat milk until it almost boils. Remove from heat and combine with all other ingredients, adding yeast and flour last. Place dough in a greased medium mixing bowl. Allow to rise one hour. Bake at 400 degrees for about 8 minutes or until lightly browned. Makes about 16 rolls. Lay rolls out 6x4 onto a sprayed jelly roll pan. Cover with orange sauce. Then cover with sprayed plastic wrap. Let raise 3-4 hours. Bake in a 325 degree oven for 25-30 minutes. Serve while hot. Combine the following into a small mixing bowl: 1 cube butter 3/4 c. sugar 2 T. fresh orange peel or Orange Zest Homemade Pizza Crust 2/3 cup warm water 1 T. dry yeast 28 1 ½ cups flour ½ tsp salt 1 T. oil Sauce: Let stand while baking bread. Juice of 3 lemons (10 T.) 1 cup sugar Dissolve yeast in warm water and let stand 5 minutes. Stir in rest of ingredients. Let rise (about 30 minutes). Stretch onto a greased pizza pan. Put on toppings and bake at 375 for 1015 minutes. Cream sugar and margarine well, add eggs 1 at a time, sift flour, soda and salt together and add alternately with buttermilk. Low Fat Banana Muffins Lemon Bread 1 egg ¼ c. sour cream – nonfat 2 bananas – ripe & mashed ¼ buttermilk 1½ c. flour ½ c. sugar 1 t. cinnamon 1½ t. baking powder ½ t. baking soda 1 cup margarine 2 cups sugar 4 eggs 1 cup buttermilk ½ t. salt ½ t. soda 3 c. flour 3 lemons-rind 1 c nuts-chopped 29 Preheat oven to 350. Mix wet ingredients first then add dry. Do not over mix. Bake in sprayed or lined muffin tin for 15 – 20 minutes. not over mix. Spray muffin tins or use muffin liners and bake 18 22 minutes. Mom’s Banana Bread 4 c. flour 2 t. soda 2 t. salt Low Fat Pumpkin Muffins ½ c. buttermilk 2/3 c. pumpkin – canned ¼ c. sour cream – nonfat 2 egg whites 1 T. sugar ½ c. chocolate chips 1½ c. flour ½ c. brown sugar 2 t. baking powder ½ t. salt ½ t. cinnamon ½ t. nutmeg Cream together: 2 c. sugar 1 c. shortening 4 eggs, added one at a time 2 c. mashed bananas 2 T. vinegar and milk to make 1 c. liquid Bake at 350 for 60-70 minutes. Makes 2 large loaves or 4 small ones. Preheat oven to 400. Mix wet ingredients then add dry. Do 30 1/4 c. warm water ½ c. shortening ½ c. sugar 3 eggs, well beaten 1 c. warm water 4 ½ c. flour 2 t. salt Orange Bundt Rolls 3 cans refrigerated biscuits 2/3 c. sugar Rind from one large orange ½ c. butter, melted Melt butter in microwave in measuring cup. Stir in sugar and orange rind. Lightly spray bottom of bundt pan. Place biscuits in bundt pan (small side facing down - like monkey bread). Pour butter mixture over biscuits. Bake at 350 degrees for 20-25 minutes or until golden brown. Let rolls stand in pan for 5 to 10 minutes. Tip over on serving plate. Soften yeast in 1/4 c. water; set aside. Place shortening, sugar, eggs, warm water, salt, and 2 ½ c. flour in mixing bowl. Beat until smooth. Add to soft yeast and blend well. Add remaining flour and mix well. Cover and let double in height, then punch down dough. Refrigerate overnight. Three hours before serving, take dough out and roll into 2 rolls (12 x 16 x ½ inch). Spread with soft butter on top. Roll up like jelly roll. Cut 1" pieces and put in a greased muffin tin. After 3 Out-Of-This-World Dinner Rolls 2 pkg. Yeast (or 2 T.) 31 hours, bake in 400 degree oven for 10-15 minutes, or until brown. Makes 2 to 3 dozen. in a cold oven with a pan of steaming hot water beneath. Let rise for 10 minutes. Take out, shape into loaves and put in greased bread tins. Cover and let rise again for 45-60 minutes. Bake at 375 degrees for 10 minutes, then at 350 degrees for 15-25 minutes, or until browned. Perfect White Bread 2½ c. flour (Plus 3 later on) 1 package yeast (1 T.) 2 ½ c. warm milk or water 2 T. sugar 1 T. Shortening 2 t. salt 1 - 1½ c. mashed potatoes (optional) Poppy Seed Bread 3 c. flour 2 1/4 c. sugar 1 ½ t. salt 1 ½ t. baking powder 3 eggs 1 1/8 c. oil 1 ½ t. vanilla 1 ½ t. almond extract 1 ½ t. Molly Mcbutter 1 T. poppy seed Mix all ingredients together and beat 3 minutes on high speed with electric mixer. By hand stir in gradually 3 c. flour. Make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic (8-10 minutes). Place in a greased bowl 32 Glaze: 1/4 c. orange juice 3/4 c. sugar ½ t. vanilla ½ t. almond extract ½ t. Molly McButter Mix all together. Pour into 3 medium sized loaf pans. Bake at 350 degrees for 45 minutes. Poke loaves with fork and pour glaze over loaves while hot. warm water. Add all other ingredients. Knead until not sticky. Let rise until double. Punch Down. Roll out and cut into circle shapes. Let rise. Bake for 10-12 minutes. Potato Rolls 2 c. milk ½ c. warm water or milk 2 T. yeast 1 c. sugar 2 eggs 1 c. mashed potatoes 3 c. flour ½ c. shortening Potato Flake Rolls 2 T. yeast 1/3 c. sugar 3 c. warm water 1 c. instant potato flakes 2/3 c. margarine or butter 2 eggs 1 T. salt 6-7 c. flour Dissolve yeast and sugar in Mix all ingredients and beat with electric mixer for 2-3 minutes on high. Add 2-3 cups more flour. Knead. Let rise until double in shape and then bake at 33 350 degrees for 10-15 minutes or until browned. Roll out in large circle, butter, and cut into crescent shape. 1/4 c. softened butter 1 t. vanilla ½ c. chopped no Mix all but the chocolate chips with a mixer. Stir in chocolate chips. Pour into 4 medium loaf pans. Sprinkle on topping. Bake at 325 for 1 hour. Test with toothpick. Pumpkin Bread 4 eggs 2 c. pumpkin 3/4 c. oil 1 c. water 3 c. sugar 1 t. cinnamon 1 t. cloves 1 t. nutmeg 3 1/3 c. flour 2 t. baking soda 1 ½ t. salt ½ t. baking powder 2 c. chocolate chips Topping: ½ c. brown sugar ½ c. oatmeal Pumpkin Cake Roll 3 eggs 1 c. sugar 3/4 c. pumpkin 1 t. lemon juice 3/4 c. flour 1 t. baking powder 2 t. cinnamon 1 t. ginger ½ t. nutmeg ½ t. salt 34 ½ c. finely chopped walnuts (optional) freeze until ready to use. Take out about 1 hour before you serve. Serves 8-10. Will keep for 3-4 months in freezer. Beat eggs on high speed of mixer for 5 minutes. Gradually add sugar. Add pumpkin and lemon juice. Add the rest of the ingredients except nuts. Bake in well greased jelly roll pan (15x10). Before baking, sprinkle on nuts. Bake 15 minutes at 375 degrees. While hot, roll in a dish towel dusted with powdered sugar. Streusel Topping for muffins ½ c. brown sugar 2 T. enriched flour 2 t. cinnamon 2 T. melted butter ¼ c. finely chopped pecans Spread on before baking. Filling: 1 c. powdered sugar 6 ounce cream cheese 4 T. margarine ½ t. vanilla Yummy Cheese Sour Dough Bread 1 unsliced sourdough bread loaf (preorder from bakery) 1 lb. Monterey Jack Cheese Sliced ½ c. butter ½ c. chopped green onions Unroll cake and spread on filling. Roll up again. Wrap in foil and 35 2 t. Poppy Seeds dry ingredients together. Add to oil mixture and blend well. Pour batter into 2 greased and floured loaf pans (8x4x3). Bake at 350 degrees for about 1 hour or until loaves test done. Instructions: 1. Cut bread lengthwise and crosswise every 1 - 1 ½ Zucchini Bread 1 c. oil 2 c. sugar 3 eggs 3 t. vanilla 2 c. raw zucchini - shredded 3 c. flour 1 t. soda 1 t. salt 3 t. cinnamon ¼ t. baking powder Combine oil, sugar and eggs in large mixing bowl. Beat well. Blend in vanilla and zucchini. Sift 36 BREAKFAST: Amish Breakfast Casserole Apple Puffed Pancake 1 lb. bacon – diced 1 medium onion (chopped) 6 eggs – lightly beaten 2 cups shredded cheddar cheese (mild or medium) 4 cups shredded hash browns (thawed) 1 ½ cups small curd cottage cheese 1 ¼ cups shredded Swiss cheese 6 eggs 1 ½ c. skim milk 1 t. vanilla 1 c. flour 2 T. sugar ½ t. salt ½ t. cinnamon Pinch of nutmeg ½ c. butter at room temperature 4 apples – peeled, quartered & thinly sliced 1 T. brown sugar Powdered sugar – optional Cook bacon and onion together until crisp. Combine with all other ingredients and put in 9x13 greased pan or glass casserole dish. Bake at 350 for 35-40 minutes. Let stand 10 minutes to set up. Can make the day before. Preheat oven to 425. Combine eggs, milk and vanilla in the blender. Add flour, granular sugar, salt, cinnamon, and nutmeg and blend. 37 Place butter in a 9X13 glass baking dish and place in oven until butter is melted. Remove from oven and place apples in a single layer in the dish. Return to oven and cook for 4 minutes. Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Let set for a couple minutes, sprinkle with powdered sugar and serve. This can be used as a dessert by doubling the cinnamon and sugar and serving a la mode. 2 T. oil 1 ½ t. salt 3 t. baking powder ½ t. baking soda 8 cups flour (I like to use 4 c. white, 4 c. wheat) Cooking oil or shortening for frying Heat buttermilk until warm. Soften yeast in lukewarm water. In a large bowl combine buttermilk, sugar, eggs, oil, salt, baking powder, baking soda, and 4 cups of the flour. Add yeast. Beat until smooth. Add remaining flour to make soft dough, Allow to rise, covered, until double in bulk. Punch down and place in refrigerator. When ready to fry, heat oil or shortening to 375 degrees. Roll dough out on a floured Beehive Buttermilk Scones 1 quart buttermilk 2 T. dry yeast ¼ cup lukewarm water ¼ cup sugar 2 eggs, beaten 38 surface. Cut into squares about 2x2 inches. Drop into hot fat. Fry on one side until golden; turn and fry on the other side. Drain on paper towels. Serve hot with Beehive Honey Butter. This recipe makes approximately 60-100 scones. The dough will keep in the refrigerator for 3 to 4 days. Keep punching down and cover tightly with foil or damp cloth. 1 apple Approximately 2 C. Flour (I use wheat) 1 Tablespoon Baking powder In Blender on speed one: blend eggs, oil, salt, honey and apple. Gradually add flour until batter is right consistency. Add baking powder, mixing just enough to mix through. Cook on hot griddle. (350-400 degrees) Serve with homemade syrup or fruit topping. The instructor pureed a bottle of canned peaches in the blender (with juice) and served with a dab of whipped cream. Blender Pancakes 2 C. water 2 eggs 2 Tablespoons oil 1 teaspoon salt 2 Tablespoons Honey or Sugar (I use honey) Tip: Add oil first, then honey, it comes out much easier this way) Breakfast Casserole 6 slices white bread 1 lb. sausage - browned and 39 drained 1 c. grated cheese 4 eggs - beaten ½ t. dry mustard 2 c. milk sausage grease. Put sausage and hash browns in a sprayed 9x13 dish. Mix beaten eggs, milk and cheese together and pour over the sausage and hash browns. Bake at 350 for 20 - 30 minutes. Spray a 9x13 dish and layer with bread, sausage, cheese. Combine eggs, dry mustard and milk. Pour over casserole. Cover and refrigerate over night. Bake uncovered , at 300 for 1 hour. Breakfast Casserole ¼ c. butter ½ lb. Fresh asparagus - broken into 1 ½ inch pieces 1 small to medium red bell pepper - chopped 1 small to medium onion - chopped 1 loaf of French bread cubed - 8 cups 2 c. cheddar cheese - shredded 1 c. ham - cubed Breakfast Casserole 1 pkg cubed hash browns 2 lbs country sausage 4 eggs - beaten ¼ c. milk cheese Beat together: Brown sausage. Drain on a paper towel. Brown hash browns in ¼ c. honey 40 8 eggs 2 ½ c. milk ½ t. salt and pepper 2 c. flour 4 T. melted butter Mix in blender. Let stand. Cook on a hot round pan. Sprinkle with powdered sugar, roll up, and serve hot with maple syrup or jam. Sauté butter, asparagus, pepper and onion 3 to 5 minutes, spray a 9x13 pan. Layer bread, ham and 1 c. cheese, and sautéed vegetables. Pour egg mixture over and then sprinkle with remaining cheese. Refrigerate overnight. Bake at 350 degrees, uncovered, for 45-50 minutes. Hint: So that the vegetables on top don’t dry out while cooking, lay foil loosely over for the last 15-20 minutes. Breakfast Fruit Salad 20 ounce can pineapple chunks bananas, sliced grapes mandarin oranges apples strawberries (any other fruit on hand) Breakfast Crepes Dressing ½ cup sugar 2 T cornstarch 1/3 cup orange juice 4 eggs 2 2/3 c. milk 1 t. salt 41 1 T lemon juice pineapple juice/ drained off chunks Combine sugar and cornstarch. Add juice and stir until smooth. Bring to a boil and reduce heat and cook two minutes until thick. Coat and pour over fruit. milk, and oil, and stir until moistened. Whip egg white until foamy and can make points when spoon lifts. Mix together. Spoon onto griddle when hot. Favorite Breakfast Casserole ¼ cup butter ½ lb. fresh asparagus – 1” pieces 1 small/medium red bell pepper (chopped) 1 small/medium onion (chopped) 1 loaf French bread (cubed – 8 cups) 2 c. shredded cheddar cheese 1 cup cubed ham Buttermilk Pancakes 1 ¼ cups flour 3 tsp. baking powder 1 T. sugar ½ tsp. salt 1 beaten egg (egg yolk and white separated) 1 cup milk 1 T. oil Beat together: 1/3 cup honey 8 eggs 2 ½ cup milk ½ t. salt Mix together dry ingredients. Combine egg yolk, 42 ½ t. pepper Melt margarine; add pie filling and spread in bottom of cake pan. Mix eggs, flour, milk, and salt in a blender and pour over apples in pan. Bake at 400 for 20 - 24 minutes. Serve with syrup. Sauté: Asparagus, pepper and onions for 3-5 minutes Grease 9x13 pan. Layer: bread, ham, 1 cup cheese and sautéed vegetables. Pour egg mixture over all. Sprinkle with remaining cheese. Refrigerate over night. Bake at 350 degrees for 45-50 minutes (or until golden and puffed), uncovered. German Pancakes 6 eggs 1 c. milk 1 c. flour Preheat oven to 450. Put 6 T. butter in a 9x13 pan or 2 round metal cake pans. Place pan in oven just until butter is melted. Blend eggs, milk and flour together until smooth. Pour mixture into pan and bake for 15 minutes. German Apple Pancakes 1 can apple pie filling 1/4 c. margarine 6 eggs 1 c. flour 1 c. milk ½ t. salt 43 walnuts; set aside. In a saucepan, stir together water, oil, honey and peanut butter; bring to a boil. Remove from heat; add vanilla and stir honey mixture into oats mixture. Spread on a large greased baking sheet. Bake at 325 degrees for about 45 minutes, stirring occasionally. Makes about 2 pounds. Store in an airtight container. *Be sure to let the kids turn on the oven light and watch the pancakes grow. Homemade Granola 4 cups quick Quaker oats ¾ cup packed brown sugar ½ cup flaked coconut ½ cup sliced almonds ½ cup pecans or walnuts, coarsely chopped ¼ cup water ¼ cup vegetable or olive oil ¼ cup honey ¼ cup peanut butter (I leave this out) 1 t. vanilla Maple Syrup 1 c. water 2 c. sugar 3/4 t. Mapleine (Crescent) Add sugar to the boiling water. Stir until sugar is melted and liquid is clear. Stir in the Mapleine. Easy to double. In a large bowl, mix together oats, brown sugar, coconut, almonds, and pecans or 44 1 T. sugar 2 t. baking powder ½ t. salt 1 egg 1 c. milk 2 T. salad oil Oven French Toast ½ c. orange juice 4 eggs 1/4 c. butter 8 slices of French bread cinnamon In Medium bowl, combine first four ingredients. In small bowl, beat eggs slightly, stir in milk and oil. Add to flour mixture. Stir until flour is moistened (batter will be slightly lumpy). Cook over a medium-high griddle. Melt butter in oven in a 9x13 pan. Combine all other ingredients and dip bread into mixture. Place in buttered pan. Pour remaining mixture over the top and sprinkle cinnamon on top. Bake at 450 degrees for 15 minutes, turning once. Serve with homemade maple syrup or raspberry jam. Potato Pancakes 6 medium size potatoes ½ medium size onion - grated 2 T. flour 2 eggs - beaten 1 ½ t. salt 1/4 t. pepper Pioneer Pancakes 1 c. flour 45 2 T. minced parsley (optional) 3-4 T. butter or Crisco (for the griddle) 2 eggs 3/4 c. milk Wash and peel potatoes. Cover with cold water and drain. Immediately grate potatoes and drain water that collects on them. Add onions and mix. Add flour, eggs, salt, pepper, nutmeg, parsley and mix. Heat butter on griddle or large frying pan. Cook 3-4 pancakes at a time until brown and crispy on each side. Serve with applesauce. In a saucepan, combine 4 T. sugar, cornstarch and 3/4 c. orange juice. Stir until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from heat and let cool until lukewarm. Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat eggs, milk and orange juice; stir into dry ingredients just until moistened. Pour the batter onto a hot griddle. Serve with orange sauce. Sunrise Orange Pancakes Waffles 7 T. sugar, divided 1 ½ t. cornstarch 1 ½ c. orange juice, divided 2 c. biscuit/baking mix 1 1/3 c. flour 2 t. baking powder 3 t. sugar ½ t. salt 46 3 egg yolks - beaten 1/3 c. vegetable oil 1 ½ c. milk 3 egg whites - beaten stiff Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredient. Stir in cooking oil. Carefully fold in egg whites. Do not over mix. Pour approximately 1 cup batter onto the preheated grid. Close and bake. Makes 4 waffles. 47 CAKES: Chocolate Cake Carrot Cake 2 c. flour 2 c. sugar 2 t. baking soda 2 t. cinnamon 1 t. salt 4 eggs 3 c. grated carrots 1 ½ c. cooking oil ½ cup cocoa powder 1 cup vegetable oil 2 eggs 2 cups sugar 2 ¾ cups flour 1 cup milk 2 tsp. baking soda 1 tsp. salt Mix all dry ingredients. Then slowly add oil and mix well. Next add eggs one at a time. Last add carrots. This works best in a bundt cake pan. Bake at 350 degrees for 35-50 minutes. Check at 40 minutes. Top with cream cheese frosting. Beat all ingredients together until smooth. Add 1 cup boiling water to batter. Mix. Grease and flour a 9x12 pan and pour mixture in it. Bake at 350 for 25 to 30 minutes. Frost with chocolate or German chocolate frosting. 48 remaining cream. Chocolate Surprise Cake 1 angel food cake, prepared Cinnamon Cake Filling: 32 large marshmallows 1/3 c. water 1/4 t. salt 1 C semi-sweet chocolate chips 1/4 t. vanilla 1 yellow cake mix 3/4 c. oil ½ c. sugar 1 c. sour cream 4 eggs - add one at a time 3 T. brown sugar 2 t. cinnamon Cook over low heat until marshmallows are melted. Cool and add 1 c. whipped cream. Frosting: 1 pint whipping cream 2 T. powdered sugar ½ t. vanilla In a large bowl combine and mix the cake mix, oil, white sugar, sour cream, and eggs. In a separate bowl combine brown sugar and cinnamon and set aside. Grease and flour a bundt pan. Pour half the cake mixture in the pan. Sprinkle brown sugar mixture on and slightly marbleize with a knife. Pour remaining cake mixture over and bake at 325 for Slice 1" off top of cake. Cut into cake leaving 1" wall on all sides and bottom. Fill with filling and replace on top. Frost with 49 50-60 minutes. Check with a toothpick. nuts. 10 large servings. For children stick plastic flowers or gummy worms on top of the Oreo crumbs. Dirt Cake 1. Crush with rolling pin several Oreo cookies 2. In large bowl mix well: 8 ounce softened cream cheese 1 cube butter 1 c. powdered sugar 3. Pour into blender: 3 c. milk 4. Add then blend: 6 ounces Instant chocolate pudding 5. Pour chocolate mixture into cream cheese mixture. Fold until smooth. 6. Add 8 ounce tub of cool whip. Fold until smooth. 7. Layer chocolate mixture with the Oreo cookies. Repeat ending with Oreo crumbs or chopped Fourth of July Cake 2 pints fresh strawberries 1 package frozen Sara Lee Pound Cake, thawed 1 1/3 c. blueberries, divided 1 - 8 ounce cool whip Slice 1 c. strawberries, set aside. Halve remaining strawberries. Set aside. Line the bottom of a 8x12 or a 9x13 glass dish with pound cake slices. Top with 1 c. sliced strawberries, 1 c. blueberries, and all of the whipped topping. Place 50 strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve. Makes enough for 15. over onto counter. Remove pan and waxed paper. While cake cools completely, whip cream and sweeten with powdered sugar (about 1/4 c.) and 2 t. vanilla. Spread over top of cake and gently roll up using edge of towel (I found it breaks if you use your hands). Roll onto foil and wrap. Freeze at least 2 hours. Slice rounds and drizzle chocolate or strawberry topping over the top. German Chocolate Cake Roll 1 box German Chocolate Cake Mix 1 pint whipping cream powdered sugar 2 t. vanilla waxed paper Ice Cream Cake Mix cake following box instructions. Line a 13x18" large cookie sheet with waxed paper. Pour in cake batter and spread. Bake at 350 for 18 minutes or until done. Let set 5 minutes. Cover tightly with large white dish towel which has been dusted with powdered sugar and flip pan Combine: 1/4 c. margarine, melted 1 small pkg. crushed Oreo cookies Press to the bottom of a 9x13 dish. Spread ½ gallon of ice cream (mint chocolate chip). Slightly warm 1 can hot fudge 51 sauce, spread on top. Cover with 8 ounce tub of cool whip. Garnish with extra Oreos. 1 3/4 c. powdered sugar 1 T. melted butter Juice of 3 lemons (or 2 large) Lemon Jell-o Cake Take large fork, make holes in cake, pour icing into holes and glaze top of cake. 1 lemon cake mix 1 package lemon jell-o 2 T flour 1 c. milk ½ c. oil 4 eggs Luscious Lemon Cake 1 package lemon cake mix Bake as directed in a 9x13 dish. Let cool to warm and punch holes all over cake using a dinner fork. Combine and mix for 4 minutes on high speed with a hand mixer. Scrape sides of bowl. Bake in a 9x13 buttered pan. Bake at 375 degrees for 30-35 minutes. 1 - 3 ounce package lemon jell-o 1 c. boiling water 2 ½ c. diced celery 3 c. cooked white rice 1 - 2 ounce jar of pimento 2 - 4 ounce cans of button Topping: While cake is baking, mix the following ingredients52 mushrooms Mint Chocolate Chip Bundt Cake Topping: 3 c. cornflakes ½ c. slivered almonds ½ c. butter, melted 6 oz. pkg chocolate chips 2 t. mint extract 1 chocolate cake mix 1 small package chocolate pudding 4 eggs ½ c. oil ½ c. water 2 c. sour cream Directions: In a large mixing bowl combine the soup, mayonnaise, milk, lemon juice, onion, and salt. Mix well; set aside. In another large mixing bowl combine the chicken, celery, rice, pimento, and mushrooms. Fold into the soup mixture and mix well. Pour into a greased 9x13 dish. In a small bowl mix all topping ingredients together and crumble over top of casserole. Bake for 30 minutes at 375 degrees. Serves 12-15. Pour mint extract over chocolate chips and let sit. Mix all other ingredients. Fold in minted chocolate chips. Thoroughly grease and flour bundt pan and pour mixture in. Bake at 350 for 40 - 60 minutes. (It depends on how moist cake mix is) Check with toothpick. Toothpick must come 53 out clean before cake is done. batter and sprinkle remaining chips and nuts on top. Bake at 350 for 30-35 minutes. Oatmeal Chocolate Chip Cake 1 3/4 c. boiling water 1 c. uncooked oatmeal Orange Sauce for Angel Food Cake 4 egg yolks beaten 1 c. sugar Juice or pulp from 2 oranges 1 T. flour Pour water over oatmeal and stir until incorporated. Let sit until cool. Add: 1 c. brown sugar 1 c. white sugar 1 stick of butter of ½ c oil 2 eggs 1 3/4 c. unsifted flour 1 t. soda ½ t. salt 1 T. cocoa 3/4 c. nuts 1 12oz. pkg chocolate chips ½ pint whipping cream, whipped Stir and cook until thickened. Cool, then fold in whipping cream. Serve over Angel Food Cake or plain white cake. Poppy Seed Cake 1 yellow cake mix 1 small package French Vanilla Use half of chocolate chips in the 54 Instant Pudding 1/4 c. poppy seeds 1 c. sour cream 4 eggs ½ c. melted margarine 1 t. rum flavoring ½ c. water Frosting: 1 cube of butter - softened 1 c. powdered sugar 2 egg yolks regular size Cool Whip 4 Skore candy bars Mix softened butter with powdered sugar. Add egg yolks and Cool Whip. Spread on cooled cake. Crush candy bars and sprinkle over frosted cake. Keep cake in fridge. Combine all ingredients. Spray bundt pan with pam. Bake at 350 degrees for 45 minutes. “Skore Bar” Cake yellow cake mix small box of chocolate pudding 2 c. warm water 2 eggs Yellow Butter Cake ¾ c. butter 1 ½ c. sugar 3 eggs 1 teaspoon vanilla Mix together and bake at 350 for 25-30 minutes. Cool completely. Cream mixture together until light and fluffy. 55 Combine: 2 ¼ c. flour 2 t. baking powder ½ t. salt Add to creamed mixture, then add: 1 c. milk Mix until blended and smooth. Grease and flour a 9x13 pan, or two rounds. Bake in preheated oven at 350 degrees for 35-40 minutes. 56 condensed milk, syrup, salt and sugar and remaining butter. Cook over medium heat, stirring constantly to 234 degrees, medium / firm ball. Remove from heat. Pour into greased 9x13 pan. Cool, cut into 1" pieces and wrap individually in wax paper must be completely cooled! Store in covered tin. Makes 117 1" pieces. CANDY: Butter Mints 1 box (3 ½ c.) powdered sugar 1/4 lb. butter (at room temperature) 4 drops peppermint extract 1 T. canned milk Mix and roll into long strand. Cut and dry overnight. Caramel-Mallow Balls Caramels Melt over low heat: 1 lb. caramels 1 can sweetened condensed milk 1 cube margarine 1 c. butter 1 can sweetened condensed milk 1 ½ c. light corn syrup 1/4 t salt 2 c. sugar 1 package marshmallows rice krispies Using some of the butter, coat the sides of a heavy pan. Add Roll marshmallow in caramel 57 mixture then in rice krispies. Boil water and butter together until butter is melted. Add sugar gradually and stir until sugar is dissolved. Put lid on and steam for three minutes. Then continue cooking to 260 degrees if its rainy and 258 degrees if normal weather. Pour it onto a buttered slab. It cools quickly. Add color (dab on with finger here and there) and mint and stretch it (pull out like a rope two feet or so, twist a few times, bring ends together and repeat). Lay out on slab like a rope and cut it with kitchen sheers. Let lie until it mellows. Divinity 2 c. sugar ½ c. Karo syrup ½ c. water Combine in saucepan and cook until threads appear (270 degrees - white). Beat 2 egg whites, add to boiled mixture very slowly beating as you go. Add vanilla and food coloring if desired. Spoon onto wax paper quickly. Famous Butter Mints 2 cups sugar 1 cube Butter 1 cup water 3-4 drops of peppermint oil Homemade Tootsie Rolls 2 T. margarine ½ c. corn syrup 58 2 squares unsweetened chocolate (or 1/3 c. cocoa and 2 T. shortening) 1 t. vanilla pan. Melt chocolate chips. Spread over peanut butter mixture. Refrigerate until firm. Primary Mints Add 3/4 c. instant powdered milk with 3 c. powdered sugar. Knead until smooth - about 10 minutes. Roll into ropes and cut into bitesized pieces. Keep covered in refrigerator or wrap in wax paper. Makes 100 pieces. 1/4 c. sweetened condensed milk 1 drop food coloring 1 1/4 t. peppermint extract Slowly add and blend all ingredients. Form into small balls and mash with a fork. Peanut Butter Fudge Renee’s Sucker Recipe 1 ½ c. graham cracker crumbs 1 c. melted butter 1 ½ c. peanut butter 1 lb. powdered sugar 1 - 12 oz. milk chocolate chips 1 c. sugar 1/3 c. white corn syrup ½ c. water ½ t. flavoring (1/4 t. single batch) Combine first 4 ingredients. Mix until smooth. Press into a 9x9 Combine first three ingredients in pan. Cook over medium heat, 59 stirring constantly until sugar dissolves. Bring to a boil, add thermometer, cook, stirring occasionally, to hard crack stage (300 degrees). Remove from heat, add flavoring and food coloring. Pour hot candy into prepared molds. Remove candy from molds when cool and beginning to hold their shape. Place on another flat surface to continue cooling. for 4 minutes. Scorches easily so keep it moving. Pour into mixing bowl, containing: Yields: 15 small or 10 large suckers. Double batch makes 22. Cream together: 1 ½ c. sugar ½ c. butter - softened but not melted 1 t. vanilla 2 eggs 1 c. chocolate chips 1 cube margarine 1 c. nuts (if desired) Pour into buttered 9x9 pan, cool and enjoy! Snicker Doodles “See’s Fudge” 2 c. sugar 6 oz. evaporated milk 10 large marshmallows Add and mix: 2 3/4 c. flour 1 t. cream of tarter Bring to a boil stirring constantly 60 ½ t. soda 1/4 t. salt top of large double boiler, stirring constantly. Cool 5 minutes. Stir in peanuts. Drop by tablespoonful onto waxed paper. Cool completely. Wrap and refrigerate or freeze until ready to serve. In separate bowl combine: 4 T. sugar 4 t. cinnamon Roll cookie dough in 1 inch balls and roll in sugar mixture. Place on pan and bake at 400 for 8-10 minutes. *Can easily use twice the amount of peanuts. Yummy Fudge Triple Chocolate Peanut Clusters 1 ½ sticks butter 3 cups sugar 2/3 c evaporated milk 1 pkg. (12 oz.) milk chocolate chips 1 jar (7 oz.) jet puffed marshmallow cream nuts (optional) 1 tsp. vanilla 2 lbs. white chocolate 1 - 12 oz. pkg semi-sweet chocolate chips 1 - 12 oz. pkg milk chocolate chips 1 - 24 oz. jar unsalted dry roasted peanuts Melt chocolate in electric skillet (large one) on lowest setting or in 61 Grease 9x13 pan. Mix margarine, sugar, and milk in saucepan and bring to a boil over medium heat stirring constantly. Boil 5 minutes on medium or to 234 F on candy thermometer stirring constantly. Remove from heat and stir in chocolate chips, then marshmallow crème, then vanilla. Pour into pan and cool. 62 CASSEROLES: Chicken Breast Casserole Supreme Carrot Casserole 8 - 10 whole chicken breasts cooked, cooled, and cut into pieces 2 cans of cream of chicken soup 1 ½ c. mayonnaise 1 - 13 ounce of evaporated milk 2 T. lemon juice 2 T. minced onion 2 t. “Jane’s Crazy Salt” 2 ½ c. diced celery 3 c. cooked white rice 1 - 2 ounce jar of pimento 2 - 4 ounce cans of button mushrooms 14-15 carrots 3/4 c. mayonnaise 1 T. onion - grated 1 T. horseradish 1 T. sharp cheddar cheese grated 1 piece of buttered bread Cut carrots lengthwise and in half. Cook until not quite done. Place in a 9x9 dish. Mix the mayonnaise, onion, horseradish, and cheese together and spoon on top of carrots. Sprinkle buttered bread crumbs and additional cheese on top. Bake at 350 for 30 minutes. Topping: 3 c. cornflakes ½ c. slivered almonds ½ c. butter, melted 63 broccoli 1 can cream of chicken soup 2/3 c. mayonnaise 1/3 c. milk ½ t. curry powder ½ t. salt 3/4 c. bread crumbs 1 ½ c. grated cheese Directions: In a large mixing bowl combine the soup, mayonnaise, milk, lemon juice, onion, and salt. Mix well; set aside. In another large mixing bowl combine the chicken, celery, rice, pimento, and mushrooms. Fold into the soup mixture and mix well. Pour into a greased 9x13 dish. In a small bowl mix all topping ingredients together and crumble over top of casserole. Bake for 30 minutes at 375 degrees. Serves 12-15. Cook broccoli until tender crisp. Butter an 8 ½ x 11 dish. Layer with broccoli and then chicken. Mix together soup, mayonnaise, milk, curry powder, and salt. Pour over chicken. Top with grated cheese and bread crumbs. Bake 30 minutes at 350 degrees. Chicken Broccoli Casserole Chicken Cashew Casserole 4 chicken breasts, precooked and cut into pieces 1 large bunch fresh or frozen 1/3 c. onion - chopped 1 c. celery - chopped 2 T. butter 64 2 cans cream of chicken 1 can chicken broth 2 T. soy sauce ½ t. black pepper 2 c. chicken - cooked and cubed 1 ½ c. cooked rice 1 can dry chow mein noodles 3/4 c. split cashew nuts 4 c. cooked rice 2 T. lemon juice 1 small can evaporated milk 3 cans cream of chicken soup Mix and pour into 2 - 9x13 pans. Chill all day or overnight. The next day mix together and sprinkle on top: Sauté onion and celery in butter. Add soup, broth, soy sauce, pepper, chicken and cooked rice. Pour into a 9x13 dish. Bake at 350 for 25 minutes. Sprinkle top with cashews and chow mien noodles and serve. 1 c. crushed cornflakes 6 T. melted butter ½ c. slivered almonds Cover and cook at 350 for 1 hour. Chicken Zucchini Casserole Chicken Casserole 6 c. chopped zucchini 1/4 c. chopped onion 1 ½ c. grated carrots 1 t. sage 1 t. salt 4 cooked chicken breasts - cubed 1 ½ c. finely chopped celery 1/4 c. minced onion 1 ½ c. mayonnaise 65 1 can cream of chicken 1 t. pepper 1 lb. cooked chicken-cubed 1 c. sour cream 1 box Stove Top Stuffing 1 cube butter-melted Gourmet Baked Chicken & Rice Casserole 4 chicken breasts 3 c. cooked rice 2 green onions, chopped fine 1 t. parsley flakes 2/3 stick of celery, chopped fine ½ T. soy sauce 1 shake garlic salt 10 mushrooms (or one small can) 1 grated carrot 1 ½ can cream of chicken soup ½ c. chicken broth 1 c. buttered crumbs ½ c. slivered almonds Boil vegetables and seasonings in 2 cups chicken broth. Boil 5 minutes only. Drain vegetables and mix with soup, cooked chicken and sour cream. Melt butter and pour over bread crumbs and seasoning packet. Spread ½ of stuffing mixture on bottom of a 9x13 dish. Pour chicken mixture over and sprinkle remaining dressing on top. Cook chicken breasts with ½ large onion, 1/4 t. celery salt, and salt. Remove bones and skin. Strain chicken broth. Cook rice in chicken broth. Sauté onions in 2 T. margarine. Add mushrooms, Cook at 325 for 30 minutes. 66 celery, parsley, and grated carrots. Cook about 5 minutes. Add rice and soy sauce. Place in buttered 9x13 dish. Top with cut up chicken and sprinkle with almonds. Add ½ c. chicken broth to 1 ½ cans of cream of chicken. Sprinkle with buttered crumbs. Bake at 375 for 30 minutes or until bubbly. Save ½ of soup can to moisten leftover casserole. 3/4 c. grated cheese Brown ground beef with onion. Cook macaroni. Combine with other ingredients except cheese. Cover and bake at 350 for 45 minutes. Sprinkle with grated cheese. Cover and bake an additional 15 minutes. Rice-a-Roni Casserole 2 packages - Rice-a-roni, Chicken flavored 1 can Cream of Chicken soup 1 ½ c. sour cream (optional: 1 small can diced green chilies) grated cheese Mexican Casserole 1 lb. ground beef onion - diced 2 c. elbow macaroni - cooked 1 ½ t. oregano 1 - 2 small cans of tomato sauce ½ t. chili powder 1 can corn 1 can whole tomatoes olives 1. Prepare 2 small packages of chicken flavored Rice-a-Rona. Spread in a sprayed 9x13 pan. 67 casserole dish, pour sour cream mixture over, then sprinkle with prepared Stove Top. Bake at 350 degrees for 30 minutes - not covered. Serve with peas or green beans. 2. Spread 2-3 c. chicken breast that has been cooked and cubed. 3. Mix together 1 can Cream of Chicken soup, 1 ½ c. sour cream (optional: 1 small can diced green chilies). Spread over chicken. Tuna Casserole 4. Bake uncovered at 350 degrees for 30-45 minutes. Top with grated cheese before serving. 2 ½ - 3 c. medium noodles 1 7oz. can tuna ½ c. mayonnaise 1 c. sliced celery 1/3 c. chopped onion 1 c. frozen peas (optional) 1 t. salt 1 can cream of chicken ½ c. milk ½ c. shredded cheese ½ c. slivered almonds Stove Top Chicken Casserole 1 box Stove Top Stuffing 1 can cream of chicken soup 1 ½ c. sour cream 2-4 cooked, cubed chicken breasts Cook noodles and drain. Combine noodles, tuna, mayo, vegetables Put chicken in the bottom of a 68 and salt. Blend soup and milk in a saucepan and heat thoroughly. Add cheese and stir until melted. Combine with noodle mixture and spoon into 1 quart casserole dish. Sprinkle with slivered almonds. CONDIMENTS: Beehive Honey Butter 1 cup honey 1 cup whipped butter 1 t. vanilla Preheat oven 425. Cook 20-30 minutes uncovered. Combine honey, whipped butter, and vanilla. Beat with an electric mixer on high for about 3 minutes until thickened. Put into container and refrigerate. Keeps up to 4 weeks in the refrigerator. Turkey & Rice Casserole 1 c. long grain rice 3/4 cube margarine 1 c. French onion soup 1 ½ c. chicken broth 2 c. cooked, cubed turkey pieces Combine in casserole dish, stir, and cook for 50 minutes, at 350 degrees. 69 COOKIES & BARS: 1/3 c. peanuts 3 c. mini marshmallows Applesauce Cookies 1 c. shortening 1 3/4 c. sugar 1 3/4 c. applesauce 1 3/4 t. soda 3/4 t. cloves 3/4 t. cinnamon 1 t. salt 4 ½ c. flour 2 eggs 1 pkg. chocolate chips Lay graham crackers on the bottom of a sprayed 9x13 pan. Prepare brownie mix as directed on the box. Pour mixture over the graham crackers. Cook as directed on the box. After brownies are cooked sprinkle marshmallows, peanuts and chocolate chips on top and place back in oven for 3-5 minutes or until slightly browned. Mix and bake at 375 for 10 minutes. Butter Cream Cookies Baked S’mores 2 sticks of butter 3/4 c. corn starch 3/4 c. sugar 1 c. flour 8-10 graham crackers 1 brownie mix 1 c. chocolate chips 70 2 ½ c. flour 1 t. baking soda 1 t. salt Soften butter. Beat until creamy and smooth. Add cornstarch, sugar, and flour. Beat until creamy. Drop from regular spoon onto an ungreased cookie sheet. Cook 10-12 minutes at 350 degrees. In mixer combine the following: 1 c. butter, softened 2/3 c. sugar 2/3 c. brown sugar 1 t. vanilla 2 eggs 2 c. white chocolate chip morsels (you may use milk chocolate) 2 t. water Frosting: 3 T. butter 1 - 3 ounce cream cheese Mix together and add 2-3 c. powdered sugar and ½ t. vanilla. Beat butter and sugars until light and fluffy. Add eggs and vanilla. Add dry ingredients and water. Stir in chocolate chips. Bake for 8-10 minutes at 375 degrees. For pan cookies bake 17-19 minutes. Chocolate Chip Cookies or Pan Cookies (Toll House) Preheat oven to 375 degrees. In separate bowl combine the following: 71 Chocolate Chip Cornflake Cookies Chocolate Chip Pudding Cookies 1 c. white sugar 1 c. brown sugar 1 c. shortening 2 eggs 2 -3 T. milk (if needed) 2 c. flour 2 t. soda ½ t. baking powder 1 t. salt 1 t. vanilla 1 ½ c. oatmeal ½ c. nuts (optional) 1 c. coconut 1 c. cornflakes 1 pkg chocolate chips 1 c. butter 2 eggs 1/4 c. sugar 1 small pkg. vanilla or chocolate instant pudding 3/4 c. brown sugar 1 t. baking soda 1 t. vanilla 2 1/4 c. flour 1 pkg. chocolate chips Cream together butter, eggs and sugars. Add instant pudding. Blend in vanilla. Mix flour and soda together separately. Add to butter mixture. Add chocolate chips. Bake at 375 for 8-10 minutes. Mix together. Drop on an ungreased cookie sheet. Bake at 350 for 10 minutes. 72 Bake at 350 for 8-12 minutes. Chocolate Oatmeal Cookies 1 1/4 c. flour ½ t. baking powder ½ t. salt 1/3 c. cocoa 1 1/4 c. sugar 1 egg - beaten well ½ c. milk 1 ½ t. vanilla 1/3 c. shortening - melted 1/3 c. butter - room temperature 2 c. oatmeal Christmas Wreath Cookies 1 cube margarine 36 large marshmallows green food coloring Melt over stove, then add 1 t. vanilla. Add 4 c. cornflakes with a fork. Drop by teaspoonfuls on waxed paper and add red hots. Cowgirl Cookies Sift flour, baking powder, salt, cocoa and sugar. Combine beaten eggs, milk and vanilla. Add cooled shortening and butter. Mix thoroughly with dry ingredients. Stir in rolled oats. Drop by teaspoonful onto a sprayed cookie sheet. 3 cups flour 1 t. baking soda 1 t. baking powder 1 t. cinnamon 1 t. salt 1 ½ c. butter, softened 1 ½ c. sugar 73 1 ½ c. packed brown sugar 1 T. vanilla 3 eggs 3 cups chocolate chips 3 cups oats 2 cups flaked coconut 2 cups chopped pecans (optional) Danish Vanilla Crans 2 1/4 c. sugar 2 eggs 1 ½ c. butter ½ c. finely chopped almonds 2 t. vanilla 3 ½ c. flour In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir until just combined. Add chocolate chips, oats, coconut and pecans. Drop onto greased baking sheet, 3 inches apart. Bake at 350 degrees for about 10-12 minutes. Mix sugar and eggs, beat until fluffy. Add butter, almonds and vanilla. Mix well. Add flour. Fill cookie shooter with dough and place small rings on ungreased cookie sheet or parchment paper. Bake 350 7-10 minutes or until golden brown. Watch carefully. Delicious Double Chocolate Chip Cookies Cream together: 1 c. buttered flavored shortening 74 1 c. margarine 1 ½ c. sugar 1 ½ c. brown sugar 1 T. water ½ c. shortening powdered sugar Add: 4 eggs 1 T. vanilla 1 ½ t. soda 1 ½ t. salt 5 c. flour Combine cake mix, eggs, water and shortening. Mix with a spoon until well blended. Shape dough into balls the size of walnuts. Roll in powdered sugar. Place on greased baking sheet. Bake at 375 for 8-10 minutes. Makes approximately 48 cookies. Stir in: 1 bag white chocolate chip morsels 1 bag milk chocolate chip morsels First Lady’s Chocolate Chip Oatmeal Cookies Bake at 350 degrees for 9-11 minutes, or until golden brown. Cream together: 1 c. Crisco ½ c. sugar 1 c. brown sugar Easy Chocolate Crackles 1 pkg. Devil’s Food Cake Mix 2 beaten eggs Add and mix: 1 t. vanilla 75 2 eggs 3/4 t. ground cinnamon 1/4 t. ground cloves Cream butter and add sugar gradually. Beat until fluffy. Add egg and molasses; blend. Stir together flour, soda, salt, and spices; stir into dough. Roll dough into small balls and roll in granulated sugar. Place on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes, or until cookies have melted and puffed. Cookies form perfect rounds with traditional gingersnap cracks on top. Add(already mixed in another bowl): 1 ½ c. flour 1 t. salt 1 t. baking soda Mix and add: 2 c. oats chocolate chips Bake at 350 for 7-10 minutes. Gingersnaps 1 ½ sticks butter 1 c. sugar 1 egg 1/4 c. molasses, light or dark 2 c. flour 2 t. baking soda ½ t. salt 2 t. ground ginger Gingersnaps 1 ½ cups shortening 2 cups sugar 2 eggs ½ cup molasses 4 cups flour 76 2 tsp. baking soda 2 tsp. cinnamon 2 tsp. ground cloves 2 tsp. ground ginger Cream together sugar and shortening. Add other ingredients and blend well. Spoon balls into granulated white sugar and coat. Bake at 375 for 8-10 minutes. Cream butter, peanut butter and sugars. Beat in egg and vanilla. Add dry ingredients and mix. Shape dough into 1 inch balls and roll in sugar. Place on greased cookie sheet. Bake at 375 for 8 minutes. Remove from oven and put a Hershey kiss on the cookie. Return to oven and bake 3 more minutes or until golden brown. Hershey Kiss Cookies Irresistible Peanut Butter Cookies ½ c. margarine 1/3 c. peanut butter ½ c. sugar ½ c. brown sugar 1 egg 1 t. vanilla 1 3/4 c. flour 1 t. soda ½ t. salt 3/4 c. creamy peanut butter ½ c. butter flavored shortening 1 1/4 c. firmly packed brown sugar 3 T. milk 1 T. vanilla 1 egg 1 3/4 c. flour 3/4 t. salt 77 3/4 t. baking soda Lace Cookies Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Combine peanut butter, Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix until blended. Drop by heaping teaspoonfuls onto cookie sheet (at least two inches apart). flatten slightly in crisscross pattern with fork. Bake for 7-8 minutes. Leave on cookie sheet for 2 minutes, do not over bake! Remove cookies to foil to let cool completely. 4 T. butter 1 c. brown sugar 1 egg 1 ½ t. baking powder 1 t. vanilla 1 cup chopped pecans 4 T. flour Cream butter and brown sugar VERY WELL. Add beaten egg, vanilla and nuts and dry ingredients gradually. Drop from teaspoon onto a greased cookie sheet several inches apart because they spread very thin. Use ½ t. for each cookie. Bake at 375 degrees for 7 minutes or until edges are turning brown. Cool for 1 minute before removing from pan. Best if use a Teflon coated pan. 78 Magic Cookie Bars Make Ahead Butter horns ½ c. butter or margarine 1 ½ c. graham cracker crumbs 1 c. butterscotch chips 1 c. semi-sweet chocolate chips 1 c. flaked coconut 1 c. chopped nuts 1 - 14 oz. can sweetened condensed milk 2 pkg. (1/4 ounce each) active dry yeast 1/3 c. warm water (110-115 degrees) pinch of sugar 9 c. flour, divided 2 c. warm milk (110-115 degrees) 1 c. shortening 1 c. sugar 6 eggs 2 t. salt 4 T. butter or margarine, melted Preheat oven to 350 (325 for glass dish). In 9x13 baking pan, melt butter in oven. Sprinkle crumbs over butter. Top with baking chips, coconut, and nuts. Pour sweetened condensed milk evenly over mixture. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store at room temperature. In a small bowl, dissolve yeast in water and a pinch of sugar. Set aside. In a large mixer or mixing bowl combine 4 c. flour, milk, shortening, sugar, salt, yeast and eggs. Beat for 2 minutes or until smooth. Add 5 cups of flour to form a soft dough. Change 79 beaters to a bread arm on mixer and add around 3/4 cup more flour. Knead with bread arm for 3 minutes. You know you have enough flour when you can see the bottom of your mixer while your dough is being mixed. Turn onto a floured board knead once or twice. Place in a greased bowl, turning once to grease top. keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until double in size. Bake at 375 for 7-9 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. *For a change sprinkle cinnamon and sugar over the butter or spread an orange sauce on each circle instead of the butter. A glaze can be drizzled over the cinnamon rolls or orange rolls. Cover and let rise in a warm place until doubles (2-3 hours.) Punch down dough; divide into 5 equal parts. Roll each into a circle and brush with melted butter. Cut each circle into 8 pie shaped wedges; roll up each wedge from the wide edge to the tip of the dough. Pinch to seal if desired. Melting Moments Place rolls, tip down, on a greased baking sheet and freeze. When frozen, place in freezer bags and 1 ½ cups Cornstarch 1 ½ cups powdered sugar 2 ¼ cup butter 80 3 cups sifted flour 6 T. canned milk 1 package powdered sugar 1 tsp. peppermint extract Green food coloring Stir together cornstarch, sugar and flour in a bowl. Stir in shortening to form, a soft dough. Chill about one hour. Form in 1” balls and roll in sugar. Flatten with cookie stamp or bottom of a glass. Bake at 350 degrees for 10-12 minutes. Top with this and then melt together: 6 T. butter 2 tsp. vanilla 1 cup chocolate chips These truly do melt in your mouth and a very pretty special occasion cookie when you use a cookie stamp. Spread on top of mint layer. Mrs. Fields Chocolate Chip Cookies 1 c. sugar 2 ½ c. brown sugar 4 sticks margarine 6 c. flour 3 eggs 1 ½ t. baking soda 1 ½ t. salt 2 T. vanilla Mint Brownies Make a large cookie sheet of brownies. Mix together: 6 T. butter 81 4 c. chocolate chips Old White House Coconut Bars Mix together sugars and eggs. Add vanilla and dry ingredients and mix. Add chocolate chips. 1/4 c. butter 1 c. brown sugar 1 egg 1 t. vanilla 2/3 c. flour 1 t, baking powder ½ t. salt 3/4 c. coconut Bake at 350 for 9 minutes. No-Bake Cookies 2 c. sugar ½ c. milk ½ c. butter 1/4 t. salt 3 T. cocoa Cream butter and sugar, add dry ingredients. Spread into an 8x8 baking pan. Bake at 350 for 30 minutes. Mix together, boil, add 1 t. vanilla and 4 c. oats. Drop onto wax paper and let cool for 30 minutes. Orange Butter Cookies 3/4 c. butter 1 c. sugar 3/4 t. salt 1 t. vanilla 82 1 egg 2 T. grated orange peel 1 t. baking powder 2 c. flour Place ingredients in small saucepan. Stir until melted and smooth over low heat. Remove from heat and pour into a glass measuring cup. Set in pan of hot water to keep melted and smooth. Dip ½ of each cookie into glaze. Shake off the excess glaze and place on a waxed paper lined cookie sheet. Chill about 10 minutes. Beat sugar and butter until light and fluffy. Add vanilla and egg. Blend well. Stir in flour, baking powder, salt and orange peel. Roll dough into 1" balls. Place on cookie sheet 2" apart. Flatten with bottom of glass dipped in sugar to 1/4" thickness. Bake at 375 degrees for 6-8 minutes or until edges are golden brown. Cool 1 minute then remove from cookie sheet. Dip in chocolate glaze. Glaze: 1 c. semi-sweet chocolate chips 1/4 c. Crisco 3 T. light corn syrup Orange Cookies 2 cups shortening 2 ¼ cups sugar 3 eggs 3 t. vanilla 6 cups flour 4 ½ t. baking powder 2/4 t. salt 12 t. milk grated orange peel (3 oranges) 83 Chill dough. Mix and roll out. Cut with cookie cutters. Bake at 375 on a greased cookie sheet for 8-10 minutes. Frost when cookies have cooled completely. Oreo Cookies 2 packages of devil’s food cake mix 1 ½ c. shortening 4 large eggs Decorator Frosting Mix ingredients until sticky. Roll into balls (teaspoon size). Place on ungreased cookie sheet and bake at 350 fro 8 minutes. 2 cups shortening 2 ½ lb. powdered sugar ¼ t. salt Add shortening and mix well. Add ½ t. lemon juice or more to cut sweetness. Add flavoring (vanilla). Start with ¼ c. milk and mix. Add a tiny bit of milk so not stiff. Want in fluffy and able to peak. Frosting: 3 ½ c. powdered sugar 1 8 ounce cream cheese 1 cube margarine 1 t. vanilla Mix together and when cookies are cool, frost backside of cookie and place another cookie on top forming a sandwich. Makes 4 84 dozen. chocolate frosting. Peanut Butter Bars Peanut Butter Chocolate Bars 3/4 c. sugar 3/4 c. brown sugar 3/4 c. butter - softened ½ T. vanilla 3/4 t. baking soda 1/4 t. salt 1 cup corn syrup 1 cup sugar 6 cups corn flakes 1 ½ cups peanut butter 1 pkg. chocolate chips Combine in saucepan: corn syrup, sugar, and boil about 3 minutes until sugar dissolves. Take off heat and add peanut butter and cornflakes. Pat into buttered 9x13 pan and sprinkle chocolate chips on top. Spread when they are melted. Cream together and add: 2 eggs 3/4 c. peanut butter 1 ½ c. oats 1 ½ c. flour Mix well and spread into a greased and floured jelly roll pan. Bake at 325 for 15-20 minutes or until cooked through. When completely cooled, top with Peanut Butter Cookies 2 ½ c. flour 1 t baking powder 85 ½ t baking soda ½ c. margarine ½ c. butter 1 c. sugar 1 c. brown sugar 1 c. peanut butter 2 t. vanilla 2 eggs, beaten slightly ½ t. salt Stir together and set aside in a large bowl. 1 c. butter or margarine, softened 3/4 c. sugar 3/4 c. brown sugar 1 t. vanilla Beat together in electric mixer until creamy. Then add the following: 2 eggs 2 c. milk chocolate or semi-sweet chocolate chips 1 c. chopped nuts (optional) Gradually add flour mixture. Bake 8-10 minutes. Cream butters and add flour mixture. Use cookie scooper to drop cookies onto a cookie sheet with parchment paper. Use a fork to make a crisscross pattern. Cook at 375 for 10-12 minutes. “Perfectly Chocolate” Chocolate Chip Cookies Pumpkin Chocolate Chip Cookies 2 ½ c. flour 1/3 c. cocoa 1 t. baking soda 1 c. oil 2 t. vanilla 86 2 eggs 1 large can spiced pumpkin 2 t. soda 1 t. salt 2 t. cinnamon 2 t. baking powder 2 t. nutmeg 2 t. pumpkin spice 3 c. sugar 5 c. flour 1 pkg chocolate chips ½ t. salt 2 ½ sticks butter or margarine 2 c. sugar 2 eggs 2 t. vanil2 round disks; wrap in plastic wrap, Refrigerate for about 1 hour or until firm. Preheat oven to 350. Roll each disc to 1/4 inch thickness between two sheets of waxed paper. Cut into shamrock shapes, or use a cookie cutter. Place on ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting and sprinkle with green coarse sugar crystals. Add all wet ingredients and then dry. Mix thoroughly and add chocolate chips. Bake at 350 for 10-12 minutes. Reece’s’ Chewy Chocolate Cookies 2 c. flour 3/4 c. cocoa 1 t. baking soda 87 S’more Cookie Pizza Sesame Seed Cookies 1 c. butter of margarine 1 c. brown sugar 1 tsp. vanilla 1 egg, unbeaten ½ c. toasted sesame seeds (Bake at 375 degrees for 8-10 min.) 1 (18 ounce) roll refrigerated sugar-cookie dough 2 c. semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed milk 2 c. M & M’s 2 c. mini-marshmallows ½ c. peanuts 1 c. flour ¼ t. baking powder ¼ t. salt Preheat oven to 375. Press cookie dough into 2 ungreased 12" pizza pans. Bake 10 minutes or until golden. Remove from oven. In saucepan melt chips with sweetened condensed milk. Spread over crusts. Sprinkle with candies, marshmallows, and peanuts. Bake 4 minutes or until marshmallows are lightly toasted, cool. Cut into wedges. Cream butter, sugar, vanilla and egg together. Add cooled seeds. Add dry ingredients and mix well. Drop in mounds on greased baking sheet. Bake at 375 degrees for 8-10 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen. 88 2 c. flour 1 c. finely chopped walnuts OR pecans 8 oz. Bag Chocolate Hershey Kisses Powdered sugar, for dusting Snicker Doodles 1 cup butter flavored shortening 1 ½ cups sugar 2 eggs 2 ¼ cups flour 2 tsp. cream of tartar 1 tsp. baking soda ½ tsp. salt Cream butter and sugar well, until smooth. Add flour, then walnuts or pecans. Gather dough into disk-shape and wrap in plastic wrap. Refrigerate at least ½ hour. Preheat oven to 350 degrees. Remove foil from kisses and insert one inside a ball of dough 1” in diameter. Make sure each kiss is completely covered by dough. Bake on ungreased cookie sheet for about 12 minutes or until just cooked through. Sift over powered sugar while still warm. Makes about 2 ½ dozen. Mix everything together. Scoop into round balls and roll in a mixture of sugar and cinnamon (2 T. sugar + 2 T. cinnamon.) Bake at 375 for 8 minutes. They are better when they are undercooked. Snowball Cookies 2 sticks butter, softened ¾ c. sugar 89 chips and drop onto a cookie sheet. Soft and Chewy Peanut Butter Cookies Bake at 300 for 18-22 minutes. Transfer cookies immediately. 2 c. flour ½ t. baking soda 1/4 t. salt 1 1/4 c. brown sugar 1 1/4 c. white sugar 1 c salted butter 3 large eggs 1 c. creamy peanut butter 2 t. vanilla 1 pkg. chocolate chips Soft Gingerbread Cookies 1 ½ cups shortening 2 cups sugar 2 eggs ½ cup molasses 1 ½ tsp. baking soda 1 tsp. cinnamon 2 tsp. salt 4 ¾ cups flour In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla and mix. Add flour at low speed. Do not over mix. Add chocolate Mix together and bake at 350 for 8-10 minutes. Sugar Cookies 1 c. sour cream 90 ½ t. baking soda 1 ½ c. sugar 3 eggs ½ t. salt 1 t. vanilla 1 c. melted shortening 1 t. baking powder 5 c. flour (about) 4 eggs 1 c. buttermilk 1 T flavoring (vanilla and/or lemon) 7 c. flour 5 ½ t. baking powder 1 t. baking soda 1 scant T. salt Beat soda into sour cream. Add sugar, eggs, salt, vanilla, and shortening. Beat until smooth. Add baking powder and flour and mix. Roll onto floured board and cut into cookie. Wrap in plastic wrap and chill well. Roll out and cut. Roll to ¼”. Bake at 350 for 8 minutes. Cool completely and ice. Icing: 5 c. powdered sugar 1 cube butter 2/3 c. cream 1 egg white Flavoring (vanilla or lemon) Pinch of salt Bake at 375 for 8 minutes. Cool and decorate. Sugar Cookies 1 c. shortening 3 c. sugar 91 ¼ c. honey 1 egg 2 cups flour 1 t. baking soda ½ t. baking powder ¼ t. salt 1 package 12 ounce mini chocolate chips 1 c. toffee chips Sugar Cookies 1 ¾ cups sugar 1 cup shortening 3 eggs 5 – 5 ½ cups flour 1 cup sour milk (1 cup milk + 1 T. vinegar) 1 tsp. vanilla extract 1 tsp. salt 1 tsp. baking soda 2 tsp. baking powder Heat oven to 350 degrees. Mix first 4 ingredients until smooth. Sift dry ingredients together and stir a little at a time until dough is mixed thoroughly. Add mini chips and toffee chips. Drop from large cookie scooper on cookie sheet. Bake 12 minutes. Do not over bake. Mix together all ingredients. Chill dough for an hour and roll out on floured surface. Bake at 350 for 8 minutes. Toffee Chocolate Chip Cookies 1 c. packed brown sugar 1 c. shortening 92 DESSERTS & SNACKS: ½ t. vanilla Almost Homemade Ice Cream Combine raspberry Jell-O with sugar. Mix with hot water until dissolved. Mix reserved raspberry juice with enough cold water to make 2 ½ c. (Or a little less). Add Jell-O to juice mixture. Combine thawed raspberries and grated apples. Stir into Jell-O, pour into a 9x13 dish and refrigerate. Stir after 45 minutes. Whip cream after adding powdered sugar and vanilla. Spread over set Jell-O. ½ gallon pineapple sherbet softened 8 ounce Cool Whip 1 - 10 ounce package frozen strawberries with juice 2 bananas, diced Mix together and freeze. Apple Raspberry Jell-O 3 small pkgs raspberry Jell-O 1/3 c. sugar 3 c. hot water 1 pkg frozen raspberries (reserve juice) 2 c. grated Red Delicious apples 1 pint whipping cream 2-3 T. powdered sugar Banana Marble Jell-O 1 6oz. pkg of Jell-O - any flavor 1 ½ c. boiling water 93 2 c. ice cubes 1 c. cold orange juice or same flavor as Jell- O 1 c. thawed Cool Whip 1 c. sliced bananas or other fruit Dissolve Jell-O in boiling water. Place ice cubes in a 2 c. measuring cup and fill with cold juice to the 2 c. mark. Add to the Jell-O mixture (off burner) and stir until slightly thick. Remove any unmelted ice. Put in fridge.(5 minutes) When it is slightly thinner than jelly take out 1 c. of Jell-O and mix with 1 c. of Cool Whip in another small bowl. Add fruit to remaining Jell-O and let both sit in fridge for 5-10 minutes. Take out and place in a small serving bowl in layers - Jell-O, cream, Jell-O, cream (let sit in fridge in between layers to solidify) Or place Jell-O in a 9x9 dish or individual glasses and spread cream on top. Put in fridge until ready to serve. Best Ever Apple Crisp 6-8 apples, peeled and thinly sliced 1/4 c. sugar ½ c. water ½ c. flour 3/4 c. sugar 1 c. graham cracker crumbs ½ c. nuts 1/4 t. salt ½ t. cinnamon 1 cube butter or margarine Dissolve 1/4 c. sugar into ½ c. water. Pour over sliced apples. Mix together the rest of the ingredients. Flake with a fork 94 and pour this topping over the apples. Bake at 350 for 40 minutes (no cover). Serve with vanilla ice cream and caramel sauce drizzled on top. Add brown sugar, stirring until dissolved. Cool. Add egg, egg yolk, and vanilla. Beat well. Stir in sifted ingredients and the nuts. Mix well. Spread batter in greased 9 inch square pan. Sprinkle chocolate chips over the top. Bake at 350 for 25-30 minutes. Blonde Brownies 1 c. sifted flour ½ t. baking powder ½ t. salt 1/3 c. butter or margarine 1 c. brown sugar - packed 1 egg 1 egg yolk 1 t. vanilla ½ c. nuts - chopped ½ c. chocolate chips Brownies 4 eggs 2 c. sugar 2/3 c. oil 2 t. vanilla 1 t. salt 6 T. cocoa 1 ½ c. flour In a small bowl, sift flour with baking powder and salt. Set aside. Melt the butter in a large saucepan and remove from heat. Mix together and pour in a greased pan. Bake at 325 for 30 minutes. 95 1/4 t. salt 1 t. vanilla 3 c. powdered sugar 4 T. evaporated milk a few drops of food coloring (if desired) Bugle Goo To 3 bags regular Bugles add any combination of the following: mixed nuts, peanuts, cheerios, chex cereal, pretzels, coconut, mixed nuts--about 1 cup of each or any combination. Combine butter, salt, and vanilla. Add 1 ½ c. powdered sugar and 2 T. evaporated milk. Repeat. You may need more milk to get desired consistency. 1 c. sugar 1 c. brown sugar 1 c. corn syrup Buttermilk Drop Doughnuts Mix well and add 1 cube butter. Boil for 3 minutes. Take off heat and add 1 can sweetened condensed milk. Pour over buggle mix. Vegetable oil 2 c. flour 1/4 c. sugar 1 t. salt 1 t. baking powder 1 t. ground nutmeg ½ t. baking soda 1/4 c. vegetable oil Butter Cream Frosting 4 T. butter 96 3/4 c. buttermilk 1 egg Sugar or cinnamon sugar ½ c. butter or margarine ½ c. chopped pecans Spray bundt pan. Cut semithawed Rhodes rolls in half. Dip in dry pudding mix until covered. Arrange rolls in pan, sprinkling with pecans in between each layer. Sprinkle remaining pudding mix over the top. In a small saucepan combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (Can microwave for about 1 ½ minutes). Pour over rolls and cover with plastic wrap. Let raise until double in bulk. (2-3 hours) Bake at 350 for 30-35 minutes. As soon as you take the rolls out of the oven, loosen the sides of the pan with a knife and invert Heat oil in Dutch oven to 375 degrees. Mix flour, sugar, salt, baking powder, nutmeg and baking soda in large bowl. Add oil, buttermilk and egg; beat with fork until smooth. Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil. Fry about 3 minutes or until golden brown on both sides; drain on paper towels. Immediately roll in sugar. Butterscotch Bubble Loaf 18-20 Rhodes pan rolls - cut in half 1 small box butterscotch pudding ½ c. brown sugar 97 the pan onto a serving plate. over already cooked sponge cake in spring form pan. Put pan into another sided pan and add water ½ way up spring form pan. Bake at 350 for 40-45 minutes. Let cool and top with a berry glaze. Caramel Corn 1 cube butter 2 ½ cups brown sugar 1 can sweetened condensed milk 1 c. Karo Syrup Chex Mix Combine and boil for 5 minutes. Pour over 2 bags of microwave popped popcorn. 1 c. Karo syrup 1 c. sugar 1 c. butter 1 T. vanilla 1 large box of Rice or Corn Chex 1 can cashews 1 lb. M&M’s Sunflower seeds – optional Cheesecake 1 2/3 cups sugar ¼ c cornstarch 4 (8 oz.) packages cream cheese 1 T. vanilla 2 eggs ¾ cups heavy cream Boil Karo syrup, sugar and butter for 3 minutes. Take off stove and add the vanilla. Combine Chex, nuts and sunflower seeds in a large bowl. Whip together and pour 98 Pour hot mixture over and stir gently. When slightly cooled, pour M&M’s in and mix. Pour out onto wax paper to cool. Store in a large container with a lid. into a large plastic bag with powdered sugar. Shake until all pieces are coated. Spread on wax paper to cool. “Chips and Bits” Brownies Chex Muddy Buddies 1 c. butter 4 squares semi-sweet chocolate 2 c. sugar 4 eggs 2 t. vanilla 1 ½ c. flour 1 c. chocolate chips 1 ½ c. toffee bits 9 cups corn or rice chex 1 cup semi-sweet chocolate chips ½ cup peanut butter ¼ cup butter 1 T. vanilla 1 ½ cups powdered sugar Pour cereal into large bowl. Set aside. In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat and stir in vanilla. Pour mixture over cereal, stirring until all pieces are coated. Pour Melt butter and semi-sweet chocolate. Stir in sugar. Add eggs, vanilla and flour. Pour into a 9x13 dish and sprinkle with chocolate chips and toffee bits. Bake at 350 degrees for 40-50 minutes. 99 Mix pudding using ½ c. less milk than it calls for. Beat into softened cream cheese. Top with an 8 ounce tub of cool whip. Using chocolate syrup, marble top. Cream Puff Layer ½ c. margarine 1 c. water ¼ t. salt 1 c. flour Chocolate Crinkles Heat water and margarine until it boils. Add salt and flour all at once and stir vigorously until ball forms in center of pan, cool slightly. Add eggs in one at a time, beating after each egg. Spread into a 9x13 baking dish. Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees for 20 minutes, or until golden brown. ½ c. vegetable oil 4 squares unsweetened chocolate (4 ounces) 2 c. sugar 4 eggs 2 t. vanilla 2 c. flour 2 t. baking powder ½ t. salt 1 c. powdered sugar 1 large pkg instant vanilla pudding 1 - 8 ounce cream cheese Mix oil, sugar, chocolate (melted) together. Blend in 1 egg at a time. Add vanilla. Add all 100 other dry ingredients except powdered sugar. Chill for several hours or overnight. Heat oven to 350 degrees. Drop by teaspoonfuls into small bowl of powdered sugar. Roll into a ball. Place on a greased cookie sheet and bake for 10-12 minutes. Mix margarine, flour, and nuts. Press into 9x13 pan or 2 pie tins and bake at 350 for 20 minutes. Mix cream cheese, powdered sugar, and Cool Whip. Spread over cooled crust. Combine vanilla and chocolate pudding with 4 cups milk. Spread over cream cheese mixture. Let set. Spread rest of Cool Whip on top. Shred a chocolate bar on top. Chocolate Delight Dessert 1 ½ cubes margarine 1 ½ cups flour ¾ cup chopped nuts (optional) 8 oz. cream cheese 1 cup powdered sugar ½ of an 8 oz. carton of Cool Whip 1 large pkg. instant vanilla pudding 1 large pkg. instant chocolate pudding ½ of an 8 oz. carton of Cool Whip 1 chocolate bar Chocolate Éclair Dessert Graham Crackers 2 small French Vanilla pudding instant 3 ½ c. milk 1 - 8 ounce Cool Whip Frosting: 101 1 ½ c. powdered sugar 5 T. Cocoa 3 T. milk 2 T. oil 1 t. vanilla 2 c. powdered sugar 4 T. butter or margarine 2-3 T. milk 1 t. vanilla Mix cocoa and powdered sugar in mixing bowl. Add softened butter, milk, and vanilla. Beat until smooth. Place whole Graham crackers in bottom of a 9x13 pan. Mix pudding and milk. Fold in Cool Whip. Spread half of the mixture over the graham crackers. Add another layer of crackers and spread remaining half of mixture over them. Top with third layer of crackers. Frost top layer of graham crackers quickly because glaze sets up fast. Let sit overnight or all day in refrigerator. Chocolate Mint Topping 3 squares unsweetened chocolate 1/4 c. water 1 c. sugar ½ c. light corn syrup pinch of salt 2/3 c. heavy cream or evaporated milk 1/8 t. peppermint extract Chocolate Frosting Combine chocolate and water in 1 ½-quart casserole dish. 4 T. cocoa 102 Microwave 1 minute, 30 seconds, or until chocolate is melted. Add sugar, corn syrup and salt. Blend well. Microwave 1 minute on high, or until a little dropped in water forms a soft ball. If necessary, microwave 1 minute more. Stir, test again. Gradually stir in cream and peppermint extract. Serve warm or cold. Makes 2 c. and nuts. The amounts can be adjusted to your liking. Add popcorn to the bowl, being careful to keep out the unpopped kernels. Melt 1 package of white chocolate chips in the microwave for about 2 minutes. Stir smooth. Be careful not to get the chocolate too hot or it will harden. Pour over the popcorn mixture and stir until well coated. Dump out onto wax paper to cool and set up. Chocolate Popcorn 2 bags microwave popcorn 1 c. M&M’s 1 ½ c. mini marshmallows 1 c. straight pretzels – broken in half ½ c. peanuts – optional 1 package white chocolate chips Corn Puff Curls 2 bags of corn puff curls (5 ounces) In a large bowl combine M&M’s, marshmallows, pretzels Bring to a boil: 1 c. sugar 103 2 cubes margarine 2 T. water ½ c. powdered sugar 1 large Cool Whip 1 large box of instant chocolate pudding 1 large box of instant vanilla pudding 4 ½ c. milk Boil for 4 minutes, remove from heat and add 1 t. vanilla. Pour over curls. Spread on cookie sheet and bake at 225 degrees for 10 minutes. Blend together cream cheese, powdered sugar, and ½ of large Cool Whip. Spread over crust. Mix chocolate pudding and vanilla pudding with milk. Put over layer of cream cheese. Refrigerate until firm. Spread remaining Cool Whip on top and sprinkle with nuts. Cream Cheese Chocolate Dessert Crust: 1 c. flour 2 T. sugar ½ c. margarine - melted Mix and spread in a 9x13 pan. Sprinkle with ½ c. chopped nuts. Bake at 350 for 15 minutes. Take out and let cool. Cream Cheese Frosting 1 - 8 ounce cream cheese 1/4 c. margarine 2 ½ - 3 c. powdered sugar Filling: 12 oz. cream cheese 104 Hot water if needed Preheat oven to 300 degrees. Combine crumbs, sugar and butter to make crust. Press firmly on the bottom of a 9" spring form pan. In large mixing bowl beat cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan and bake for 50-55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool, then chill. Top with favorite topping and keep refrigerated. Mom’s Pecan Pie Cream together cheese, margarine, add sugar. Add a little hot water, 1 T. at a time if needed to reach desired consistency. Creamy Baked Cheesecake 1 1/4 c. graham cracker crumbs 1/4 c. sugar 1/3 c. butter or margarine (melted) 2 - 8 ounce cream cheese, softened 1 - 14 ounce Eagle Brand Sweetened Condensed Milk 3 eggs (room temperature) 1/4 c. lemon juice 1 - 8 ounce sour cream at room temperature fruit topping of your choice 2/3 c. sugar 3 eggs ½ t. salt 1/3 c. butter, melted 1 c. Karo syrup, dark or light 105 1 c. pecan halves or chopped pecans adding more milk if necessary to make frosting of spreading consistency. Yield: 2 ½ c. Beat ingredients (except nuts lay on top). Pour into pie crust and bake at 375 degrees for 4050 minutes or until center in set. Serve with vanilla ice cream. Variation: for chocolate butter frosting, prepare as above but add ½ c. cocoa and increase milk to 6 T. Creamy Butter Frosting Cream Pie Filling ½ c. butter or margarine, softened 1 package (about 3 c.) powdered sugar 4 to 5 T. milk (evaporated milk tastes great) 1 t. vanilla dash of salt 3 cups milk ½ cup sugar ½ tsp. salt 6 T. flour 2 T. butter 2 egg yolks 1 tsp. vanilla 2 baked pie crusts whipped cream In large bowl with mixer at medium speed, beat all ingredients until very smooth, Scald 2 cups milk over boiling water. Mix sugar, salt, 106 flour, and remaining milk together. Stir into hot milk and cool slowly until thickened, stirring constantly. Cover and cook over boiling water for 5 minutes. Add mixture slowly to egg yolks and cook 2 minutes longer. Add butter and vanilla. Cool. Add one of the flavors below. Stir in. Fill pie crusts and top with whipping cream. Cupcake Filling 1st Mixture 5 T. flour 1 c. milk Cook until thick. 2nd Mixture ½ c. margarine ½ c. Crisco 3/4 c. sugar 1 t vanilla Beat 5 minutes. Chocolate: Melt 1 cup semisweet chocolate chips. Fold into cream filling. When 1st mixture is cool, mix with 2nd mixture. Put inside cooled cupcakes. Coconut Cream: Stir in 2 cups moist sweetened coconut. Egg White Frosting Banana Cream: Slice 6 peeled bananas and fold into cream filling. 3/4 c. sugar 2 egg whites 2 T. water 107 1/8 - 1/4 t. cream of tarter 1/4 c. corn syrup 1 c. pineapple juice 1 c. orange juice 2 T. cornstarch Combine over hot water in double broiler for 12-15 minutes. Beat constantly. Combine juices with cornstarch; cook and stir until thickened. Spread glaze over cream filling. Arrange fruit over glaze. Store in airtight container until ready to serve. Fruit Pizza Favorite Sugar Cookie Recipe (simplify by using store-bought cookie dough) Fruit options: Kiwi Strawberries Blueberries Bananas Raspberries Cream Filling 2 – 8 ounce packages Cream Cheese, softened 1 c. powdered sugar 1 – 8 ounce carton Cool Whip, thawed I prefer Kiwis, Strawberries, and Blueberries. Whip cream cheese until smooth; add sugar and cool whip. Spread on cookie (either individual or pan cookie). Frozen Chocolate Torte Glaze 24 ice cream sandwiches 108 12 ounce cool whip 4 Skore bars, crushed 1 can favorite chocolate sauce German Chocolate Frosting 1 cup canned evaporated milk 1 cup sugar 1 cube butter 2 egg yolks 1 cup coconut 1 cup chopped walnuts 1 tsp. vanilla Layer in glass 9x13 dish - ½ of sandwiches, 1/4 - ½” of cool whip, ½ of crushed score bars, chocolate sauce, drizzled. Repeat layers. Freeze until you serve. Combine sugar, milk, butter, and egg yolks in pan on medium heat. Cook about 10 minutes until boiling and thick. Stir constantly. When thick, add nuts, coconut, and vanilla. Frost chocolate cake. German Chocolate Cake Frosting 1 c. evaporated milk 1 c. sugar 3 egg yolks 1 square margarine 1 t. vanilla Combine ingredients and cook and stir until thickened (12 minutes). Remove and add 1/3 c. coconut and 1 c. chopped pecans. Graham Cracker Crust 2 C graham cracker crumbs (about 1 ½ packages) 109 1/3 c. softened butter or margarine 3 T. sugar Homemade Danish Dessert A 3 oz. box of Jell-O (any flavor) 4 T. cornstarch 1 cup sugar 2 cups water 1 T. lemon juice Mix and press into pie tin using small measuring cup to form sides. Bake at 350 for 8-10 minutes or until lightly browned. Mix together and heat over medium stirring constantly until thick. Pour into glasses. Top with whipped cream and chill. Or use for fresh peach or fresh strawberry pie. Grated Apple Jell-O 1 pkg. strawberry or raspberry Jell-O 2 apples Fix Jell-O using box directions. When almost solid, grate 2 apples over top. They should be covered by Jell-O but stay floating on the top. Chill until firm and serve. Homemade Oreo Ice Cream ½ gallon vanilla ice cream About 20 Oreo cookies Set ice cream out to soften. Crush Oreos and fold them into 110 ice cream. Put in Tupperware and freeze until ready to serve. Garnish with an Oreo. evenly coated. Stir in remaining marshmallows. Press mixture into pan. Cool at least 1 hour or until firm. Cut into 24 bar Indoor S’mores 1 cup cold butter or margarine 2 cups all purpose flour 1 package (8 oz) cream cheese, softened 1 cup confectioner’s sugar 1 carton (8 oz) cool whip, thawed, divided 3 cups cold milk 2 packages (3.4 ounces each) instant lemon pudding mix 8 c. Golden Grahams cereal 1 ½ c. milk chocolate chips 6 c. miniature marshmallows 5 T. butter or margarine 1 t. vanilla 1/4 c. light corn syrup (optional) Melt 5 c. marshmallows (save 1 c. for later), chocolate chips, butter and corn syrup in a 3quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in vanilla. Butter a 9x13 pan. Pour Golden Grahams cereal into a large bowl. Pour marshmallow mixture over cereal; stir until In a bowl, cut butter into the flour until crumbly. Press into an ungreased 9x13 baking pan. Bake at 350 for 18-22 minutes or until set. Cool on a wire rack. In a mixing bowl, beat 111 cream cheese and sugar until smooth. Fold in 1 cup cool whip. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for two minutes. Carefully spread over cream cheese layer. Top with remaining cool whip. Refrigerate for at least an hour. Yield: 12-18 servings stirring constantly. Beat egg whites until light and frothy. Gradually add 4 T. sugar and 1/8 t. baking powder. Beat until peaks form. Put 1 large spoonful of meringue in with the cooked filling to lesson the tartness. Top the pie filling with meringue, being sure it touches the crust all the way around. Form peaks with the meringue then brown in a 400 degree oven until browned. Lemon Meringue Filling 3 T lemon juice (or juice from 1 large lemon) 4 eggs, separated 1 c. sugar 1 c. water 1/4 c. cornstarch pinch of salt Lemon Pudding Dessert Brownie Pudding Bottom: 2 cups flour 4 tsp. baking powder 1 tsp. Salt 1 ½ cups sugar 4 T. cocoa 1 cup milk Combine all ingredients and cook over medium heat until thick, 112 2 tsp. vanilla 4 T. melted butter 2 cups chopped nuts (optional) Bring to boil sugar, corn syrup, and butter. Add marshmallows when off heat. Pour over popped popcorn. Top: 1 ½ cups brown sugar ½ cup cocoa * Can add sliced almonds Mom’s Easy Pie Crust Mix everything for the bottom together and pour into a greased 9x12 casserole pan. In separate bowl mix things for the top together and sprinkle on top. Add 3 ½ cups boiling water to top. Bake at 350 for 45 minutes. 2 c. flour 1 c. shortening 1 egg yolk 1 t. salt Beat egg yolk in measuring cup and add cold water to make ½ c. liquid. Beat flour, shortening, and salt with mixer until peasized clumps are formed. Add liquid gradually until dough gathers together. I never add the entire amount of liquid. Marshmallow Popcorn 1 1/3 cups sugar ½ cup light karo syrup 2 cubes butter (can use 1) 2 cups marshmallows 113 Mississippi Mud Brownies 1 cube butter 1 ½ packages graham crackers 2 T. sugar 2 cubes of butter 2 c. white sugar 4 eggs 3 t. vanilla 3 T. cocoa powder 2 c. flour 2 pinches of salt 1 c. chopped nuts (if desired) Pat into bottom of pan. Filling: 12 oz. cream cheese 1 container Cool Whip ½ cup powdered sugar 1 tsp. vanilla Bake in a 350 degree oven for 20-25 minutes. Spread minimarshmallows on top, stick in oven for a few more minutes, or until marshmallows are lightly toasted. Let cool. Spread with chocolate frosting. (Betty Crocker frosting works great!) Whip filling together and fold in Cool Whip. Spread over crust and top with canned pie filling or Danish dessert. Chill. Pie Crust No-Bake Cheesecake 4 c. unsifted flour (spoon into cup) Crust: 114 1 t. salt 1 T. sugar 1 3/4 c. shortening 1 T. vinegar 1 large egg ½ c. water red food coloring (1-2 drops) Mix all ingredients together (except vanilla) in heavy pan. Cook to firm ball stage (230 degrees F). Remove from heat and add vanilla. Pour over 5-6 quarts popcorn stirring to coat all. Spread on waxed paper to dry. Put first three ingredients into bowl and blend. Cut in shortening. In small bowl, mix egg, vinegar, and water - mix with a fork. Slowly add to other mixture. Refrigerate for at least one hour. Roll out as normal for pie crusts. Pumpkin Cheesecake Crust: 1 ½ c. graham cracker crumbs 1 T. sugar 5 T. melted butter Filling: 3 - 8 ounce packages of cream cheese, softened 1 c. sugar 1 c. canned pumpkin ½ t. cinnamon Pink Popcorn 2 c. sugar 2/3 c. milk 1 T. light corn syrup 1/4 t. salt 1 t. vanilla 115 ¼ t. allspice 1 t. vanilla 3 eggs ¼ c. nutmeg Rice Krispies Treats 3 T. margarine 4 c. miniature marshmallows 6 c. Rice Krispies cereal vegetable cooking spray Combine and stir well enough to coat but not so much that it will turn to paste. Press on the bottom of spring-form pan and 2/3 c. up the sides. Bake at 350 for 5 minutes only. Take out and set aside. Combine cream cheese, sugar and vanilla. Mix until smooth. Add pumpkin, eggs, and spices and beat until smooth and creamy. Pour into crust and bake at 350 degrees for 70 minutes. Let cheesecake come to room temperature. Put in refrigerator to chill, then take side off. Melt margarine in a large saucepan on low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well coated. Coat 9x13 pan with cooking spray. Using buttered spatula or waxed paper, press mixture into pan. Cut into 2x2 squares when cool. Rice Pudding Combine: 3 c. cooked rice (1 ½ c. uncooked) 3 c. milk 116 ½ c. sugar 2 T. butter ¼ t. nutmeg time. Whip egg whites until stiff. Whip cream and fold chocolate mixture and egg whites. Cook over medium heat until thickened - about 30 minutes, stirring often. Then add 1 t. vanilla. Pour into dessert dishes. Sprinkle with additional nutmeg if desired. Serve hot or cold. Yield: 8 servings. Break angel food cake into good sized pieces and spread into a 9x13 dish. Pour chocolate mixture over. Cover and let sit in refrigerator for 24 hours. Can serve in squares or in sherbert glasses. South Dakota Sweetened Whip Cream 1 pkg. semi-sweet chocolate chips 3 T. sugar 2 T. water 4 eggs - separated 1 c. cream 1 large angel food cake 2 c. heavy cream, chilled ½ c. powdered sugar 1 t. vanilla In small mixer bowl with mixer at medium speed, beat until soft peaks form; gradually sprinkle in sugar, 2 T. at a time, until stiff Melt chips over low heat on stove top. Add egg yolks in one at a 117 peaks form. Fold in vanilla. Refrigerate until serving time. sides of a spring form pan (or into two 9 inch pie pans). Bake the crust for 5 minutes and set aside. 3. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. 4. Add the lime juice and eggs and continue to beat until smooth and creamy. 5. Pour the filling into the pan and bake for 60-70 minutes. If the top of the cheesecake is turning light brown, it’s done. Remove from oven and let cool. 6. When it is at room temperature, put it in the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream The Cheesecake Factory – Key Lime Cheesecake 1 ¾ cups graham cracker crumbs 5 T. melted butter 1 cup plus 1 T. sugar 3 (8 oz.) packages cream cheese, softened 1 tsp. vanilla ½ cup fresh lime juice (about 5 limes) 3 eggs Whipped cream 1. Preheat oven to 350. Combine graham cracker crumbs with butter and 1 T. sugar in medium bowl. Stir until crumbly. 2. Press the crumbs onto the bottom and about ½ way up the 118 on top. Yummy Chex Mix 2 c. Corn Chex 2 ½ c. stick pretzels (break in half) 1 ½ c. M&Ms ½ to 3/4 cube of butter 1/3 c. creamy peanut butter 5 c. small marshmallows White Chocolate Popcorn Balls 10 c. popped popcorn 4 ounces white chocolate chips ½ c. butter 4 c. miniature marshmallows ½ c. M&M’s Combine popcorn, and white chocolate in a large bowl. In a medium sauce pan, melt butter over medium-low heat. Add marshmallows to butter and stir until marshmallows melt and the mixture is smooth. Pour over popcorn mixture. Toss until well coated and add M&M’s. Shape into balls or pour out on wax paper. Cool completely. Combine Corn Chex, pretzels, and M&Ms in a bowl. In a sauce pan melt butter and peanut butter. Add marshmallows and stir. Cool slightly and pour into Chex mixture. Put in a 9x13 pan and let set. Cut and serve. 119 DINNER - Chicken: Chicken A La King Breaded Ranch Chicken 1/4 c. margarine 3 T. flour 1 c. chicken broth 1 c. milk 1 t. salt 2 c. cooked chicken pepper to taste chopped carrots and peas 3/4 c. crushed cornflakes 3/4 c. grated Parmesan cheese 1 envelope ranch dressing mix 8 boneless, skinless breasts ½ c. butter or margarine In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, then roll in cornflake mixture to coat. Place in a greased 9x13 dish. Bake uncovered at 350 degrees for 45 minutes, or until juices run clear. Blend butter and flour. Slowly add broth and milk. Cook, stirring constantly, over low heat until sauce is thick. Add salt, pepper, vegetables and chicken. Heat through. Serve over patty shells (Pepperidge Farms frozen). Good side dishes: Red potatoes, rice or pasta. 120 mixture of soup and sour cream over top. Bake covered 350 for 45 minutes. Chicken Cordon Bleu 4 chicken breasts (flatten out) 1 cup flour 2 beaten eggs 1 pkg. Shake-N-Bake ¼ cup Parmesan cheese ½ pint sour cream 1 pkg. blue cheese salad dressing 4 slices thin ham 4 slices Swiss cheese 1 can cream of chicken soup Chicken Cordon Bleu boneless chicken breasts deli ham deli Swiss cheese Flatten chicken breast with edge of plate or weight. Place slice of ham and cheese on and roll tightly. Pierce with toothpick. Place in a 9x13 pan. Mix Shake-N-Bake, salad dressing and Parmesan cheese and set aside. Arrange 1 slice ham and 1 slice Swiss cheese on each chicken breast. Roll up chicken and secure with toothpicks. Roll chicken in flour, then eggs, then Shake-N-Bake mixture. Brown in pan of hot oil. Arrange in baking dish. Pour Sauce: 1 can cream of chicken 1 c. sour cream Stir together and pour over every 4 chicken breasts. Cover. 121 grated cheese. Bake at 350 for 30 minutes. Cook at 350 for 1 hour *The extra sauce is wonderful over a baked potato. Chicken Enchiladas Flour tortillas - regular size 2 c. cooked chicken - diced 1/4-1/2 c. margarine 2 T. minced onion ½ can cream of chicken soup 2 peeled and chopped tomatoes (optional) Chicken Enchiladas Tortillas 2 cups cooked chicken 2 cups grated cheese ½ can diced green chilies 1 can cream of chicken soup 1 cup sour cream (or to taste) salt and pepper Sauté onion in butter. Add soup and stir until smooth. Add tomatoes and chicken and take off hot stove. Spoon into tortillas and sprinkle with Jack Cheese. Mix together cream of chicken soup, sour cream, green chilies, and salt and pepper. Spoon mixture into tortillas along with grated cheese and chicken. Put in a glass baking dish and cover with more sauce. Top with more Chicken Parmesan 4 chicken breasts 122 1 c. seasoned bread crumbs ¼ c. Parmesan cheese 2 eggs 2 T. water Cooking oil 4 slices of provolone or mozzarella cheese Spaghetti noodles Spaghetti sauce Combine crumbs and Parmesan cheese in bowl. Wisk eggs and water together. Dip chicken breast in egg mixture and coat with crumb mixture. Brown breaded chicken in hot oil. Spread thin layer of spaghetti sauce on cookie sheet or baking pan and place chicken on sauce. Spoon a tablespoon of sauce on each chicken breast and top with cheese. Bake at 350 degrees until chicken is no longer pink and cheese is melted. Serve on Spaghetti and sauce. Crock Pot Chicken and Rice 3 chicken breasts 1 c. rice 2 1/4 c. milk ½ pkg Lipton Onion Soup mix 1 can cream of chicken salt and pepper Combine rice, milk, soup mix, cream of chicken, and salt and pepper. Pour over chicken in crock-pot. Cook on low for 3-4 hours. Chicken Pot Pie Chicken Mixture 1 large carrot – sliced 2 medium potatoes – diced ¼ c. butter 123 ¼ c. flour 1 c. chicken broth 1 c. milk 1 t. sage ½ t. thyme ½ t. salt Dash of pepper 2 c. cooked chicken – diced ½ c. peas Marie Calendar’s Frozen Pie Crust mixture. Bake at 450 for 20 minutes. Can bubble over so put a drip pan on a lower rack in the oven. Chicken Spaghetti 1 sick of butter or margarine 1 small onion, chopped 2-3 cloves of garlic 2-3 boneless chicken breast, cooked and chopped 1 can cream of chicken soup 10 oz. chicken broth 1 can rote (blend out all the chunks) 3 cups shredded cheddar cheese 1 lb. spaghetti Cook carrots and potatoes until just soft. Meanwhile melt butter in saucepan, add flour and cook over medium heat stirring constantly. Add broth, milk and seasonings slowly and bring to a boil. Stir and cook until thickened. Stir in peas, chicken, carrots and potatoes. Pour into a 10 inch pie pan. Cut slits in semi thawed piecrust. Lay over the top of the chicken Melt butter in skillet and add chopped onion and garlic and cook for 10 minutes. Add cream of chicken soup and chicken 124 broth; cook for 10 minutes. Add rote and cooked chicken to mixture and cook for 10 minutes more. Cook spaghetti to desired tenderness and drain. Combine spaghetti and mixture and stir. Pour spaghetti mixture into 9x13 pan and cover with cheese and bake at 350 until cheese is melted. Serve with rice. Crescent Chicken 2 cups cooked, cubed chicken 3 ounce cream cheese 2 pkgs. Pillsbury Crescent Rolls 4 T. softened butter 2 cups seasoned bread crumbs small broccoli pieces (optional) Chicken Tenders & Honey Mustard Sauce Beat cream cheese, butter and chicken together. Add a little pepper. Place one heaping teaspoon of the chicken mixture on one crescent roll. Roll each crescent in melted butter and bread crumbs. Place on parchment paper on a cookie sheet and bake at 350 for 20-25 minutes. Dip chicken tenders into flour, salt, and pepper. Fry until nicely browned and cook through. Serve with honey mustard sauce. Sauce: ½ c. honey 1/4 c. Dijon mustard 1 T. butter 125 Sauce: 1 can cream of chicken soup 1 c. sour cream c. water. Remove chicken and vegetables with spatula and serve. Crock-Pot Chicken Chicken Tortellini 3-4 lbs. chicken, whole or cut up 2 carrots, cut in thirds 1 onion, sliced 2 celery stalks, cut in 1" pieces 2 t. salt ½ t. pepper ½ c. water or chicken broth ½ - 1 t. basil 5 T. butter or margarine 6 T. flour 3 c. chicken broth 1 c. light cream 1 t. salt pepper 5-6 c. frozen or fresh tortellini - cooked 1 c. cooked chicken - diced ½ c. Parmesan cheese 1 c. Mozzarella cheese Melt butter and blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper to taste. Add cooked tortellini and chicken. Pour into Place carrots, onion and celery at the bottom of the crock-pot. Add whole chicken or chicken pieces. Top with salt, pepper, and liquid. Sprinkle basil over top. Cover and cook until done low 7-10 hours (Christine cooks 8), high 2 ½ - 3 ½ hours - using 1 126 a 9x13 dish and sprinkle with cheeses. in crock-pot. Put shredded chicken back in crock-pot and cook for ½ hour more. Can add a little milk to thin mixture. Serve over cooked rice. Cook at 350 for 20 minutes or until bubbly and golden. Crock-Pot Italian Chicken Glazed BBQ Chicken 3/4 cube butter - melted 1 pkt Italian dressing mix 3 chicken breasts 1 can cream of chicken 2-3 large spoonfuls of cream cheese 4-6 chicken breasts Soy Sauce 1 c. orange marmalade 1/3 c. Dijon mustard 1/4 c. plum jam Arrange chicken in pan and sprinkle with soy sauce. Mix marmalade, mustard and jam and cover chicken with mixture. Bake 325 for 2 hours. Place butter, chicken and Italian dressing in crock-pot and cook on high for 3-4 hours or on low for 4-5 hours. Take chicken out of crock-pot and let cool enough to shred. Combine cream of chicken soup and cream cheese with drippings Grandma’s Chicken 8 boneless, skinless chicken 127 breasts 8 slices of Swiss cheese (few holes) 1 cube butter - melted 2 cans cream of chicken Stuffing mix (Pepperidge Farm not cubes) 1 1/2 tsp. garlic salt or fresh garlic 3/4 cup olive oil Marinate chicken for at least 3 hours and grill. Serve with Mango Black Bean Salsa. Mango Black Bean Salsa: Place chicken in a buttered 9x13. Place piece of cheese on top of each chicken breast. Pour soup over chicken. Pour butter over stuffing mix and sprinkle on top of chicken. Cover and bake at 350 for 1 ½ - 2 hours. 1 ripe mango - peeled and chopped 1 can black beans - rinsed and drained 1/2 cup chopped tomatoes 2 green onions - thinly sliced 1-2 Tbls. chopped fresh cilantro 1 1/2 tsp. red wine vinegar 1/2 tsp. Lawrys Seasoning salt Grilled Chicken with Mango Salsa Marinade: 1/4 cup soy sauce 2 Tbls. white vinegar 1 1/2 tsp. ginger 3 Tbls. honey Herb Chicken 6 boneless, skinless chicken breasts 128 ¾ c. butter, melted 1 c. grated Parmesan cheese 2 cloves garlic, minced ¼ cup fresh chopped parsley 1 c. herb seasoned stuffing mix ¼ t. dried sage ¼ t. dried thyme 1 pkg. Swiss cheese, sliced 2 ½ cups Pepperidge Farm stuffing mix (crumbs) 1 can cream of chicken soup ½ can water ½ cup butter, melted Put chicken on bottom of large baking dish. Lay slices of Swiss cheese over, covering chicken. Stir water slowly into condensed soup. Pour over chicken and cheese. Spread dry stuffing mix evenly over the top and drizzle with melted butter. Bake in a 350 oven for 45 minutes. Rinse chicken breasts and pat with paper towels to remove moisture. In a small bowl, combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 degrees for about 45 minutes. Japanese Crumb Chicken 1 cube of butter Dijon Mustard Garlic Powder/salt Holiday Chicken 5 chicken breasts, skinned, boned and halved 129 Combine to make a paste. stick of butter Japanese Bread Crumbs (Panko) Shredded Parmesan Cheese Parsley Flakes Mix together in medium sized bowl. Mix two parts crumbs to 1 part cheese (2 c. crumbs, 1 c. cheese). Combine flour and salt, and coat chicken breast. Lay flat in a sprayed 9x13 pan and brush with melted butter. Cook at 350, uncovered, for 1 hour. 1 c. orange juice 1 T. soy sauce 1/4 c. brown sugar 2 T. lemon juice 1/4 c. honey 1/8 t. ground ginger 1 T. cornstarch 1 can mandarin oranges Pound chicken breasts with meat tenderizer and then dip chicken breasts (boneless) into butter paste. Then coat with crumb mixture. Place in greased baking pan. Bake for 30 minutes at 400 degrees. Combine all but the mandarin oranges in a sauce pan and bring to a boil over medium heat. Stir until thick and smooth. Spoon sauce evenly over cooked chicken and sprinkle mandarin oranges on Mandarin Chicken ½ c. flour 3/4 t. salt 6 chicken breast 130 top of each chicken breast. Cook, uncovered, for 15 minutes more. Sauté 1/4 cup of slivered almonds and sprinkle over chicken before serving. Serve with rice. Serve over rice. Poppy Seed Chicken 6-8 chicken breasts - cooked and diced 2 cans cream of chicken soup 1 c. sour cream 2 columns Ritz crackers crumbled 2 T. poppy seed- or less 1 cube melted butter Pepsi Chicken 4 boneless, skinless chicken breasts Sauce: 12 oz. Pepsi ½ c. BBQ sauce ½ c. ketchup ½ c. chopped onion 1/4 c. chopped green pepper salt and pepper garlic salt to taste Pour sauce over chicken and bring to a boil. Reduce heat and cook uncovered for 1 hour. Turn chicken over after 30 minutes. Mix cream of chicken and sour cream. Add diced chicken and pour into a 9x13 pan. Mix crackers, poppy seeds and margarine and spread over chicken mixture. Bake at 350 for 30 minutes. 131 Ritzy Chicken Sunday BBQ Chicken t. paprika 1-2 cloves of garlic - minced ½ t. salt 1/4 t. pepper 10 chicken breasts 1 ½ c. Ritz crackers ½ c. butter 2 T. poppy seeds (or to taste) Variety of chicken pieces Favorite BBQ sauce Wash chicken pieces and trim off extra skin. Place in casserole dish and pour 3/4 bottle on BBQ sauce over. You may also want to drizzle honey over chicken for extra sweetness. Bake at 350 degrees for 1 ½ hour. Take cover off for the last 10 minutes. Spoon juices up onto chicken and serve with rice and a vegetable. Combine top ingredients. Add chicken and marinade overnight. Remove and roll in crumbs. Arrange in a 9x13 and pour ½ of the butter over chicken. Cook at 350, uncovered, for 45 minutes. Spoon poppy seeds and remaining butter over and cook another 15 minutes. Sunday Fried Chicken Pull Skin off Chicken (you may use any variety) Dip into two eggs beaten Dip into crushed soda crackers, salt and pepper 132 Fry in Crisco oil until golden brown ½ cup wine vinegar ¼ cup pineapple juice 3 T. catsup 1 T. soy sauce (Kikkoman) 1 tsp. accent ½ tsp. salt Combine all in saucepan and cook until sugar crystals dissolve, stirring constantly. Place in a 9x13 pan. Bake at 350 for 1 hour and 10 minutes covered, another 20 uncovered to brown and crisp. Sweet and Sour Chicken 8 boneless chicken breasts Swiss Chicken Cutlets Dip chicken breasts in cornstarch then in beaten egg. Brown in frying pan with a little oil on medium heat until golden, sprinkling each side with garlic salt. Place in baking dish. Pour sauce over top. Bake each side 25 minutes at 350. 5 skinless, boneless chicken breasts. Pound each to a ¼ inch thick with mallet. Place between two pieces of waxed paper to do this. Sprinkle with salt and dip into egg mixture. (2 beaten eggs in blender poured into a bowl). Dip at 425 degrees. You can freeze. Sauce: ¾ cup sugar 133 Bake chicken without glaze at 350 for 20 minutes. Pour most of the glaze over chicken and baste 2 or 3 times. Cook for 40 minutes turning once. May need to remove some sauce to brown chicken more. Teriyaki Chicken Wings with Honey Glaze 3 lbs. chicken wings salt and pepper garlic powder Teriyaki sauce Honey Glaze: 1 ½ c. honey ½ c. margarine or butter 1 c. chili sauce 6 T. lemon juice 3 t. dijon mustard 3 T. teriyaki marinade Transfer Day Chicken 8 Boneless, skinless chicken breasts (pat dry and place in shallow pan) Mix: 1 can mushroom soup ½ cup mayonnaise scant t. curry speck garlic powder speck of sage Pour over chicken and bake ½ hour at 300 degrees, uncovered. Remove wing tip and layer in a 9x13 pan. Sprinkle with salt and pepper and garlic powder. Sprinkle with teriyaki sauce. Combine glaze ingredients in a sauce pan and simmer for 10 minutes. 134 Combine in skillet: 1/3 cup butter or less 1 ½ cup dried bread crumbs ¼ cup parmesan cheese Sprinkle over top. Bake at 300 for 20 minutes more or until brown. uncovered 30-45 minutes at 350 degrees. Yogurt Parmesan Chicken 8 boneless, skinless, chicken breasts plain yogurt 2 c. crushed Ritz crackers 3 T. Parmesan cheese 2 t. garlic salt 1 t. salt ½ c. butter - melted Yogurt-Parmesan Chicken Combine: 2 cups Crushed Ritz Crackers 3 T. Parmesan cheese 2 t. garlic salt 1 t. salt (scant) Wash and pat dry chicken breasts. Coat each with plain yogurt. Combine crackers, cheese and salt. Roll coated chicken in mixture and arrange in a sprayed 9x13 dish. Drizzle with melted butter. Bake at 350 for 30-45 minutes. Pat dry 8 chicken breasts and coat each piece with plain yogurt. Then coat each piece in crumb mix. Arrange in 9x13 butter dish or pan. Drizzle with ½ cup melted butter. Bake 135 Sprinkle with cornflakes and paprika. Bake at 350 degrees for 35 minutes FRUITS & VEGETABLES: AuGratin Potatoes Bottled Peaches 2 cans cream of chicken soup 1 pint sour cream 11 potatoes - cooked, cooled and cubed (3 hrs. in crock pot works great) 1 ½ c. grated sharp cheddar cheese 1 c. melted butter 1/3 c. chopped onion Alberta - Free Stone peaches sugar Pour 1/3 c. sugar into cleaned quart jars. Fill the jars ½ way with hot water (that has come to a boil). Stir to dissolve sugar. Fill cleaned sink with boiling water and place 8 or so peaches in water. Peel and cut in half. Place in jars until full. Pour more hot water in jars until 1 1/4 inches from the top. Wipe mouth of jar with damp, clean towel. Soak lids in boiling water and place on clean jars. Screw on 3 handfuls of cornflakes Pepper Salt Paprika Stir soup into melted butter. Add sour cream, cheese and onion. Mix in potatoes. 136 bands. Fill canner 2/3 full of water and bring to a boil. Keep holder up and place the jars in the slots. Let the jars sit that way to help them acclimate to the hot water. Submerge holder and bring to a boil with the lid on. Boil for 20 minutes. Take out and let cool off. Tighten bands after completely cooled off. Heat oven to 350 degrees. Place drained yams in ungreased 2quart casserole or baking dish. In small bowl, combine remaining ingredients, blend well. Sprinkle over yams. Bake at 350 for 3540 minutes or until bubbly. 10 servings. Creamed Peas and Potatoes 3 - 4 potatoes peas - cooked Boil potatoes for 25-40 minutes; until tender. Cool, peel, and cube. Connecticut Praline Yams 40 ounce can Princella cut yams, drained ½ c. chopped pecans ½ c. coconut ½ c. firmly packed brown sugar 1/4 c. flour 1/4 c. butter or margarine, melted White Sauce: 8 T. butter 8 T flour 1 t. salt dash of pepper 4 c. milk 137 40 minutes at 375 degrees. I like to sprinkle more cheese on tip when it comes out of the oven. Melt butter and mix flour in with a wire whisk. Slowly incorporate milk, and salt and pepper. Mix and thicken over heat. Add cooked peas and potatoes right before serving. French Onion Rice 1 can French onion soup 1 can water 1 c. converted rice 3/4 cube butter Famous Shoestring Potatoes 7 large potatoes - peeled and cut into shoe strings 4 T. butter 1 pint whipping cream 1-2 grated cheddar cheese Salt and pepper Combine and cook at 350 for 30 minutes covered, then 30 minutes uncovered. Fruit Pizza Layer potatoes, butter, salt and pepper, cheese and ½ of the whipping cream. Repeat. Crust: ½ c. margarine ½ c. Crisco 1 ½ c. sugar 2 eggs Cook in lightly buttered 9x13 dish, covered for 1 hour and 138 2 3/4 c. flour 2 t. cream of tarter 1 t. baking soda 1/4 t. salt Ham Potatoes 3 c. Southern Style Hash browns sour cream 1 can cream of celery 1 can cream of chicken ham cut in cubes Blend margarine, Crisco, and sugar together until smooth. Add other ingredients and mix. Spread on 1 11x14 cookie sheet or 2 pizza pans. Bake at 400 for 10 minutes. Mix together. Cook at 375 for 40 minutes. Stir half way through and sprinkle cheese and bread crumbs on top. Frosting: 2 - 8oz. cream cheese, softened 2 c. powdered sugar 3 T. fruit juice Herb Roasted Red Potatoes ½ cup Miracle Whip 1 Tbsp each died oregano, garlic powder and onion powder 1 tsp. seasoned salt 1 Tbsp. water 2 lbs. small red potatoes, quartered Beat until smooth. Spread on cooled crust. Arrange fresh or canned fruit on top. 139 Mix dressing, seasonings and water in large bowl. Add potatoes, toss to coat. Place potatoes on greased cookie sheet. minutes or until tender and golden brown. Serve with Ranch dressing. Rice Pilaf 4 T. butter 2 cups uncooked rice 1/2 c. minced onion ½ - 3/4 c. minced celery ½ - 3/4 c. shredded carrots 6 cups hot chicken broth 4 T. chopped parsley Bake at 400 for 30-40 minutes or until golden brown, stirring after 15 minutes. Makes 8 servings. Parmesan Potatoes Red or Yukon Gold potatoes, sliced in half Butter Grated Parmesan cheese Melt butter in hot frying pan. Add rice, onion, celery and carrots. Stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley right before serving. Toss lightly. Preheat oven to 375 degrees. Line shallow baking dish with foil. Slice potatoes in half and score with a fork in two directions. Spread butter on potato and sprinkle with grated Parmesan cheese. Bake for 35-45 140 Rice Puff Balls Sour Cream Potatoes 2 c. sugar 1 c. Karo syrup 1 cube margarine 2 cans cream of chicken soup 2 c. sour cream 1/3 c. chopped onions ½ c. melted butter or margarine 1 c. grated cheddar cheese 1 - 32oz. pkg frozen cubed or shredded potatoes Boil 1 minute. Add food coloring. Pour over 10 c. puffed rice cereal. Form in sandwich bags. Topping: 2 c. Corn Flakes 2 T. melted butter Sour Cream and Onions 1 cup sour cream 2 T. vinegar 1 T. Sugar 1 t. salt Combine soup, sour cream, onions, butter and cheese. Blend in potatoes and pour into a 9x13 dish. Crush Corn Flakes and combine with melted butter. Sprinkle mixture over potatoes. Add sliced cucumber and red onion. Bake at 350 for 30 minutes. 141 2 c. water 3 T. cornstarch 1 t. salt Juice of ½ lemon 1 cube of margarine Spanish Rice 1 small can of spam green onions 2 c. cooked rice soy sauce 4 eggs Boil yams and cool. Place sliced yams and peeled apples, alternating in casserole dish starting with apples. Combine remaining ingredients. Cook on stove until thickened. Sprinkle with cinnamon. Bake for 1 hour at 350 degrees. Cut Spam into small chunks and cook. Add green onions to brown. Add rice, soy sauce (to taste), and water to moisten. Scramble eggs and add before serving. Salt and pepper. Twice Baked Potatoes Thanksgiving Yams and Apples 5 large potatoes 6 medium yams 5 golden delicious apples ½ to 2/3 c. butter 1 t. salt ½ c. hot milk ½ c. grated cheddar cheese Sauce: 1 c. sugar 142 Paprika sugar, and butter in a casserole dish. Bake at 375 for 45 - 60 minutes. Top with mini marshmallows and bake till light brown. Bake potatoes at 400 for 1 hour. Cut baked potatoes in half lengthwise. Scoop out and combine with butter, salt and hot milk. Pile lightly into the potato shell and return to oven for 15 minutes, or until warmed through. Place grated cheese on top. Continue heating until cheese is melted. Sprinkle with paprika. Yams with Marshmallows 6 large sweet potatoes brown sugar butter mini marshmallows Scrub and slice sweet potatoes about 1/2" thick. Boil until done. Layer sweet potatoes, brown 143 MAIN DISHES: Barbequed Tri-Tip Baked Ziti Marinate tri-tip roast in Bernstein's Italian Dressing over night or longer. 1 jar of your favorite spaghetti sauce 1 1/2 cups water (I use a little more) 8 oz. uncooked ziti or penne pasta 1 cup mozzarella 1/4 cup Parmesan cheese 15 oz. cottage cheese 1 garlic clove and 1 package mushrooms (if desired) Grill on barbecue - medium heat about 15 to 20 minutes per side. You treat it like a roast when barbecuing. Best if barbecued medium rare to medium. Slice into 1/4" slices and serve. This is our all-time favorite barbecued meat! Mix all ingredients together - except mozzarella cheese. Bake at 400 degrees - covered for 1 hour. After 55 minutes, sprinkle mozzarella on top and put back in for 5 minutes. BBQ Beef Burgers 1 bottle Russian Dressing 1 c. apricot jam ½ - 1 pkg. onion soup mix 144 a little barbeque sauce 1 ½ cups sour cream (to taste) Shred leftover roast beef or chicken. Warm in crock-pot for 2 hours on low. Toast buttered buns in oven on broil for 4-5 minutes or until lightly toasted. Cook mushrooms and onion in butter until tender. Remove both and brown meat pieces (medium heat about 4 minutes each side.) Set aside ¾ cup beef broth and then add rest of beef broth, catsup, garlic, and salt and pepper to meat. Simmer covered 15 minutes until tender. Blend ¾ cup beef broth and flour together and stir into meat mixture. Add mushrooms and onions. Cook 1 minute. Stir in sour cream. Serve with cooked flat noodles. Beef Stroganoff 2 pounds sirloin or beef tenderloin (cut into bite size pieces) 1 pound fresh sliced mushrooms 1 cup onion diced ¼ cup butter 2 cans beef broth (10 ½ oz. each) ¼ cup catsup 2 small garlic cloves (or ¼ tsp. garlic powder) 2 tsp. salt and dash of pepper 1/3 cup flour Beef Stroganoff 2 ½ lbs. round steak - cut in cubes Sprinkle meat with 8 shakes of 145 Worcestershire sauce and coat with flour. Sauté until clear: 1 diced onion ½ pkt mushrooms 1 cube of butter Crock Pot Beans 1 onion - chopped 1 lb. hamburger, cooked and drained 1 lb bacon – cooked and crumbled Cook hamburger in onion and bacon drippings. Crumble bacon and set aside. Add meat and brown. Can add more butter if needed. Place in a crock pot with 2 beef bouillon cubes and cover. Cook on low for 4-5 hours, until meat is tender. (Can use and electric skillet and cook for 2-3 hours) Layer in 5 quart Crock Pot: Hamburger and onion 5 – 11 oz. cans Pork & Beans 2 c. sugar 1 ½ c. brown sugar 3 T. rice vinegar 1 T. liquid smoke 1 can black beans – rinsed and drained 1 can kidney beans – rinsed and drained 1 c. ketchup Mix and add: (cook until warm) 1 can tomato paste (small) 1 c. sour cream 1 c. whipping cream *Serve over rice or mini lasagna noodles. 146 1 more can Pork & Beans Cook on low for 9 hours. Stir after 3 hours. Stir in bacon before serving. for 6-8 hours or high for 3 - 3 ½ hours. Crock Pot Meatballs 1 – 12oz. bottle chili sauce ½ can cranberry sauce or ¾ c. plum jelly 50 Kirkland Italian Meatballs (Costco) Crock Pot Chicken Lickin’ Good Pork Chops 6-8 lean pork chops ½ c. flour 1 t. salt 1 ½ t. dry mustard ½ t. garlic powder Preheat oven to 375. Place 50 frozen meatballs on a cookie sheet. Cook for 15 minutes or until cooked through. Pour chili sauce and cranberry sauce (what I use most) in the crock-pot. Stir with a wire whisk till mostly smooth. Put cooked meatballs in crock-pot and coat with sauce. Cook on low for 2 hours. Serve over rice or egg noodles. 2 T. oil 1 can Chicken and Rice Soup (do not add water) Coat chops in flour mixture. Brown chops in 2 T. oil. Place in crock pot. Add soup and cook low 147 Originally used as an appetizer but works great as a main dish. So yummy! Crock Pot Stew 2 pkg stew meat, cut up and browned carrots - chopped onions - chopped potatoes - quartered Crock Pot Roast 1 roast 2 beef bouillon cubes 1 ½ c. water 1 pkg. Lipton’s beefy mushroom or onion soup mix 1-2 cans cream mushroom soup Mix: 1 can cream of celery 1 can cream of mushroom 1 can tomato sauce ½ pkg Lipton Onion Soup mix Brown the roast and put into the crock-pot. Add water and bouillon cubes. Sprinkle soup mix on top. Roast 6-7 hours on low. For gravy, warm up cream of mushroom soup and use some of the roast drippings for flavor and gravy consistency you like. Layer - sauce, meat, veggies, sauce, meat, veggies. Bay leaf optional. Cover and bake in crock-pot for 4-6 hours. Cook on high for 1 ½ hours then on low for the remainder of the time. 148 2 cans Hunts chili without beans 1 large can pineapple 2 large onions 1 lb. bacon, broken up into pieces Easy Meat Loaf 1 ½ pounds lean ground beef ¾ cup evaporated milk 1 pkg. Lipton onion soup mix 1 egg 20 soda crackers (crushed) ½ cup catsup Combine and bake with lid in a 350 degree oven for 2 ½ hours. Fettuccine Alfredo Mix all together (will be soupy) and put in loaf pan. Top with more catsup. Spread it evenly on top. Bake at 350 for 1 hour. ½ c. margarine clove of garlic - chopped fine (or garlic powder) 1 8oz. pkg cream cheese 3/4 c. Parmesan cheese ½ c. milk Famous Holiday Beans 2 large cans pork & beans 1 can drained kidney beans 1 large bottle of catsup 1 green bell pepper, chopped fine 4 T. Worcestershire sauce 1 c. brown sugar 1 c. white sugar In a small sauce pan, brown garlic in melted butter. Add cubed cream cheese, Parmesan cheese and milk. Stir until smooth and combine with cooked, hot 149 fettuccine. Can add cooked peas and bacon or sliced chicken breast and steamed broccoli. towels. Drain off all grease from skillet. Melt butter and gently sauté garlic, pepper, and sage – about 5 minutes. In separate pot, bring water for fettuccine to a boil, and begin cooking pasta. Add half and half and cream to butter and herbs. Stir briefly. Let simmer on very low heat. (You may also add frozen peas to cream sauce at this time.) Crumble bacon. Mix eggs with grated cheese, set aside. When fettuccine is tender but firm, drain thoroughly. Add it to the cream sauce in the skillet. With heat on low, toss in crumbled bacon and egg and cheese mixture. Mix until cheese melts. Serve it up hot. Fettuccine Carbonara 1 pound bacon 2 garlic cloves, minced 12 oz. cooked fettuccine 2 T. dried coarsely crumbled sage leaves (or 4 T. fresh, chopped sage) 1 cup of cream 1 cup of half and half 6 T. butter 1 beaten egg 2 tsp. freshly ground pepper 4 oz. freshly grated Parmesan cheese 2 cups frozen peas (optional) In a large skillet, fry bacon until crispy. Set aside on paper 150 and mustard in another bowl, mixing until smooth. Add to the chicken and pasta mixture and toss to coat thoroughly. Pour the mixture into a greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes until bubbly. (You can also mix this recipe and put in freezer bag. Must use canned mushrooms and asparagus if you freeze). Fettuccine with Chicken and Asparagus 1 pound cooked fettuccine 1 ½ c. chopped asparagus (cut into 2” pieces) 1 ½ pounds cooked chicken breasts cut into ½ inch slices 1 cup sliced mushrooms (canned or fresh) ½ c. yellow onion, diced 1 t. lemon zest 1 t. salt ½ t. pepper 2 cups nonfat milk ½ c. Alfredo sauce ½ c. Dijon mustard Fast Tortellini Alfredo 1 – 18 oz. pkg frozen tortellini ½ c. cream cheese 1 c. milk 1/3 c. grated Parmesan cheese 1 c. frozen peas 1 c. chopped ham Combine fettuccine, asparagus, chicken, mushrooms, onion, lemon zest, salt, and pepper in a large bowl. Set aside. Combine the milk, Alfredo sauce 151 Cook tortellini as directed in a large saucepan. Drain and set aside. In same saucepan, put cream cheese, milk and Parmesan cheese and mix well. Stir in peas and tortellini; cover. Cook on medium-low heat 5 minutes or until sauce is thick enough to coat tortellini, stirring occasionally. Stir in ham and cook for 2 minutes or until heated through. Sprinkle with a dash of nutmeg if desired. Makes 6 servings. 1 – 15 oz. jar cheese and salsa dip 2 – 15 oz. cans black beans – drained and rinsed 1 pkg. taco seasoning mix 2/3 c. water 1 pkg. flour tortillas (8 – 8” tortillas) 1 c. shredded Colby-jack cheese Fiesta Rice Quesadillas In another saucepan, combine beans, taco seasoning mix and 2/3 c. water. Bring to boil. Cover and keep warm. Place two tortillas on greased cookie sheet. Spoon 1 c. rice mixture on each tortillas and Bring 1 ½ c. water to boil. Stir in rice and remove from heat. Cover and let stand for 5 minutes. Stir in chicken and dip. Stir constantly until hot. Cover to keep warm. 1 ½ c. water 1 ½ c. instant white rice, uncooked 1 – 10 oz. can chunk chicken – drained and shredded 152 spread to edges. Top with second tortillas and 1 ½ c. bean mixture. Spread to edges. Repeat with the third tortilla and remaining rice mixture. Top with a fourth tortilla and ½ c. cheese. Bake at 375 degrees for 7-8 minutes or until cheese is melted. roast, cook for only 4 hours. Lasagna 1 jar spaghetti sauce 1 - 1 lb mozzarella ball - grated 1 pkg ricotta cheese 4 eggs parmesan cheese lasagna noodles Homemade BBQ Beef 2 T. Liquid Smoke 1 c. ketchup ¼ c. Worcestershire Sauce ¼ c. apple cider vinegar 1 c. packed brown sugar 1 T. chili powder 1 t. celery seed ½ c. water Cook noodles. Drain, rinse with cold water and let cool. In a medium bowl mix 3/4 of the grated mozzarella, ricotta cheese, 4 eggs and parmesan cheese. In a 9x13 dish layer ingredients: 1 - sauce 2 - noodles 3 - sauce 4 - noodles 5 - cheese mixture Mix together and pour over roast in crock-pot. Cook on low for 9 hours. If using leftover 153 6 - noodles 7 - sauce Top with remaining mozzarella and sprinkle with more parmesan cheese. Bake covered at 350 for 45 minutes. ï‚· Sauce/hamburger ï‚· Ricotta cheese ï‚· Mozzarella cheese Cook 15-20 minutes at 350 degrees. Lasagna Manicotti with Cheese 1 lb. hamburger (browned) Large jar of Prego w/mushrooms Lasagna noodles – 8 noodles per pan 1 jar ricotta cheese (medium) Mozzarella cheese 14 pieces (8 oz.) manicotti ¾ (15 oz.) ricotta cheese 2 cups (8 oz.) shredded mozzarella ¼ cup grated parmesan cheese 2 T. chopped fresh parsley ½ tsp. salt ¼ tsp. pepper ½ lb. cottage cheese 1 egg ¼ c. cheddar cheese a dash of seasoning salt grated parmesan 3 cups spaghetti sauce (28 oz,) Layer from bottom up: ï‚· ï‚· ï‚· ï‚· ï‚· Sauce/hamburger Cooked noodles Ricotta cheese Mozzarella cheese Cooked noodles 154 on a cookie sheet at 400 for 1015 minutes or until cooked through and no pink remains. If you don’t need them all at once you can freeze the meatballs on the cookie sheet. When frozen, place in a freezer bag and use as needed. **I like to blend the chunks out of Del Monte Italian Herb spaghetti sauce, add some basil and add the cooked meatballs and let them sit in the crock-pot. This is a great sauce for meatball subs or spaghetti. Fill manicotti with ingredients and pour sauce over. Top with grated cheese. Makes 6-8 servings. Meatballs 2 lbs. lean ground beef 1 cup chopped onions (or to taste) 1 can tomato paste 1 cup seasoned dried breadcrumbs ¼ cup milk 2 eggs beaten Salt and pepper to taste Chopped parsley 1 cup grated cheese Meatloaf 1 lb. Ground beef 1 ½ slices of soft bread torn into pieces ½ c. milk 1 egg, slightly beaten Mix together. Add more bread crumbs if too wet. Use cookie scoop or hands to make small balls of mixture and bake 155 2 T. minced onion ½ t. salt 1/8 t. pepper 1/8 t. dry mustard 1/8 t. celery salt 1/8 t. garlic salt 1 ½ t. Worcestershire sauce catsup 1 slice of bacon for the top ½ c. grated carrot ½ c. ketchup ¼ c. BBQ sauce ½ c. milk 1 t. salt 1 t. pepper 1 t. thyme 1 t. sage Sauce 2 c. ketchup 2 c. brown sugar Heat oven to 350. Mix all ingredients. Mold into 1 loaf and place into a sprayed small baking dish or bread pan. Bake for 1 hour (check to make sure it is cooked through). In a large bowl, combine all the ingredients except sauce ingredients. Mix well. Place in greased 9x6 loaf pan. Bake at 350 degrees for 1 hour. Remove from oven and drain off excess juices. Spoon enough sauce to cover top. Bake for 20 more minutes. Let stand for a few Meatloaf 2 lbs. ground beef 2 eggs, beaten 1 c. breadcrumbs ½ c. chopped onion 156 minutes before cutting. Makes 8 servings. Navajo Tacos Prepare hot scones (homemade or “Rhodes”). Mom’s Chili 1 1lb ground beef ½ pkg chili seasoning mix small can tomato juice 1 can kidney beans - drained 1 can tomatoes - undrained & cut up Top scone with any or all of the following: shredded lettuce shredded cheese hamburger (browned and seasoned with taco seasoning) chili tomatoes salsa guacamole ranch dressing olives Cook ground beef and drain. Add ½ of the Chili package and ½ c. water. Let simmer on low until water soaks into meat. Add kidney beans and tomatoes. Add tomato juice to taste and consistency. Simmer, uncovered for 15 minutes. Serve with sour cream. Olive Garden Alfredo Pasta 1 cube butter 2 cups heavy cream 1/8 tsp- ¼ tsp. garlic powder 157 1/8 tsp. ground pepper 1 12 oz. box fettuccine ¼ cup grated Parmesan cheese 1 ½ T. cornstarch Adolf’s Meat Tenderizer salt & pepper garlic salt Sprinkle roast with Adolf’s Meat Tenderizer, salt & pepper, and garlic salt. Put in oven in large roasting pan with ½ c. water. One hour before church, turn oven to 400 degrees. Let cook for ½ hour - 45 minutes. Then turn temperature down to 250 - 275 degrees (depending on size of roast). Let cook for 3 hours. Melt butter in saucepan, add cream, garlic powder, cornstarch, pepper, and cook for 10-12 minutes or until thick. Wire whip it to keep it smooth. Bring 4-6 quarts of water to boil and add pasta. When pasta is done, drain and add sauce and Parmesan cheese. Toss together and serve. * You may add shrimp or chicken to the alfredo sauce. Serve with green salad with Olive Garden Italian salad dressing on top. Parmesan Crusted Salmon 1/4 cup KRAFT Real Mayo Mayonnaise 2 Tbsp. KRAFT Grated Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) Oven Beef Roast Large Beef Roast 158 4 salmon fillets (1 lb.), skin removed 2 tsp. lemon juice 10 RITZ Crackers, crushed (about 1/2 cup crumbs) 2-3 dashes hot pepper sauce ¼ cup olive oil 1 tbs. butter or margarine 1 pound fresh asparagus, cut into 1-1/2 inch pieces ¼ cup shredded Parmesan cheese ½ pound mostaccioli or elbow macaroni, cooked and drained Preheat oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper: sauté until asparagus is crisp tender, about 8-10 minutes. Add Parmesan cheese: mix well. Pour over hot pasta and toss to coat. Serve immediately. Yield: 4-6 servings. Place salmon on foil-lined shallow baking pan and drizzle evenly with lemon juice. Top with cheese mixture; spread to evenly cover salmon. Sprinkle with cracker crumbs Bake 12 to 15 min. or until salmon flakes easily with fork. Pasta with Asparagus Pioneer Turkey Bake 5 cloves of garlic, minced 1 tsp. dried red pepper flakes 2 c. cooked, cubed turkey or 159 chicken 1 - 6 oz. pkg wild rice mix ½ c. chopped celery 2 T. chopped onion 1 - 4 oz. can sliced mushrooms, drained 1 can cream of chicken 1 t. Worcestershire sauce 1 1/4 c. water 1/4 c. slivered almonds Salt and Pepper 1-2 T. Oil Wipe pork chops with paper towel then salt and pepper both sides. Crush graham crackers in Ziploc bag until fine crumbs. Heat oil in Dutch Oven or heavy fry pan. Place chops in the crumbs, cover well on each side and place in hot pan. Brown on both sides being careful not to burn. Add about a 1 cup water and cover. Preheat oven to 350. Combine turkey with wild rice mix (including contents of seasoning packet) and remaining ingredients. Pour into 1 ½ quart casserole. Bake covered for 45 minutes. Makes 6 servings. Bake in 325 degree oven for about 1 1/2 to 2 hours. Make sure there is a small amount of water in pan until the last 15 minutes. If chops are very thick it may take a little longer. Chops should be tender enough to cut with a fork. Serve with Pretty Perfect Pork Chops 4-6 boneless pork chops Graham crackers 160 applesauce. meatballs and bake additional 2025 minutes. Porcupine Meatballs Seasoned Sunday Pork Roast 1 lb. ground beef ¼ c. rice 1 beaten egg 1T. Parsley 2 T. chopped onion ½ t. salt Dash pepper ½ 10 oz. can tomato soup Sirloin Pork Roast (Costco sells in packs of three) Salt Pepper Sage Slice pork roast in half, leaving about an inch connected on one end. Open flap and rub sage, salt and pepper into meat. Close flap and rub outside with sage, salt and pepper. The more you rub, the better it tastes. Cook uncovered at 300 degrees for 2 ½ - 3 hours (or 170 degrees) in oven. Sauce 1 ½ 10 oz. cans tomato soup ¾ c. water 1 t. Worchester sauce Mix top ingredients and form into meatballs. Place in 9x13 pan. Bake 20 minutes at 350 degrees. Pour sauce over 161 bake at 375 degrees for 40 minutes. Take foil off and bake for 10-15 minutes. Top burrito with lettuce, sour cream, olives, etc… Shredded Beef Burrito 1 ½ - 2 lb. Roast 1 package taco seasoning 3 c. cooked rice 1 can refried beans 1 can sliced olives 2 c. cheddar cheese 1 c. salsa 10 burrito size tortillas Sloppy Joes 1 lb. ground beef 1 can tomato soup 1/4 c. chopped onion (can used dried, minced) 2 ½ t. Worcestershire sauce 2 ½ t. prepared mustard 2/3 t. salt brown sugar – to taste Place roast in crock-pot with taco seasoning. Cook on low for 6 hours. Shred beef. Combine salsa and rice. Assemble burrito by spreading beans down center of tortilla, followed by rice mixture, beef, cheese and olives. Fold ends of tortilla up, followed by the sides and wrap in aluminum foil. Bake at 350 degrees for 20 minutes. For a crispy burrito don’t wrap in foil. If frozen, Brown and let simmer for 5 minutes. Super Nachos 1 lb lean ground beef 162 1 pkg taco seasoning mix ½ c. water 1 can jalapeno bean dip(or another can of beans) 1 can refried beans ½ c. shredded Monterey jack cheese ½ c. shredded cheddar cheese 1 c. shredded lettuce 2 medium tomatoes guacamole sour cream olives, sliced Tortilla chips cheese is bubbly and lightly brown. Around edge of pan arrange a border of lettuce and tomatoes. Place a mound of guacamole in the center and top with sour cream and olives. Serve with chips. Swiss Steak ½ c. flour 1 t. salt 2 lbs round steak 3 T. shortening 1 can beef consume ½ c. water 1/4 c. catsup 1 t. prepared mustard 1 medium onion - thinly slices and separated into rings Brown meat and drain. Add seasoning mix and water. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Spread bean dip and refried beans on the bottom of a 9x13 pan. Top with seasoned meat and cheeses. Broil 5-7 minutes, until Cut round steak into 6 or 8 163 pieces. Combine flour and salt. Using edge of plate, pound flour into both sides of round steak pieces. Heat shortening in a large skillet. Add steak and brown on both sides. Reduce heat. Add consume, water, catsup, mustard, and onions. Lightly cover pan. Simmer slowly, at 325, for 1 ½ hours or until meat is tender. Can add water to keep moist. About 20 minutes before cooking time is up add ½ lb of sliced mushrooms. Can cook in crock pot. High for 3-4 hours or low for 4-5 hours. liver, neck and gizzards). If you are not going to stuff it with stuffing, cut 1 carrot in half, 1 onion in half, and 1 celery stalk and put inside turkey to flavor it. Also, sprinkle garlic salt and pepper on top (all over) for taste. Roast at 325. Look on back of turkey for times to cook. Tri-Noodle Alfredo 1 bag of Tri-Noodle pasta, prepared Sauce: ½ pint whipping cream 1/4 c. margarine 3/4 c. grated Parmesan cheese 2 T. parsley Thanksgiving Turkey To cook a turkey, start by washing it inside and out (remove parts from inside that are: heart Stir until it boils, remove from heat. Add parsley and pour over 164 hot pasta. 2 T. brown sugar ¼ cup water Let simmer on low heat for about an hour (occasionally stirring). Serve with tortilla strips or chips and sour cream. Washington State Chili Brown in olive oil: 2 lbs. hamburger Sauté in large skillet: 1 large onion ½ bunch Celery (chopped) Yummy Baked Barbeque Ribs 4 pounds ribs, cut into pieces 1 cup catsup ½ cup water ½ cup vinegar 1 large chopped onion 3 T. brown sugar 2 T. Worcestershire sauce 2 tsp. chili powder 2 tsp. salt 2 tsp. dry mustard ½ tsp. pepper Next add… 1 can black beans 1 can dark red kidney beans 1 can tomato sauce or diced tomatoes (Matt prefers the sauce over the tomato “chunks”) 2 cloves of garlic 2 T. chili powder Onion powder Garlic powder Celery seed Salt – to taste Place ribs in large pan with water covering meat. Simmer 45 165 minutes. Drain. Place in shallow baking dish. Combine remaining ingredients to make sauce. Reserve 1 cup sauce to serve with baked Ribs. Pour remaining sauce over all ribs. Bake one hour at 350 uncovered. MISC: Play Dough 1 c. flour ½ c. salt 2 t. cream of tarter 1 T. oil 1 c. water food coloring Combine in a pan to desired color. Stir over medium heat until it globs together. Knead to smooth out color. 166 PIES: Fresh Peach Pie French Silk Pie 3 baked and cooled Marie Calendars pie crusts 2 cups boiling water 1 1/2 cups cold water 2 1/2 cups sugar 3/4 cup cornstarch 1/8 tsp. salt 3 oz. pkg. peach Jell-O 1/4 cup lemon juice 12-15 peaches ½ c. butter, softened 3/4 c. sugar 1 square (1 ounce) unsweetened chocolate, melted and cooled 1 t vanilla 2 eggs (room temperature) Cream butter until light and fluffy. Add sugar, creaming well. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition using medium speed on hand mixer. Spoon into 9" pie shell graham cracker crust refrigerate for 1 - 2 hours. * Make a paste with cold water, sugar, cornstarch, and salt. Pour into pan with boiling water in it. Stir until thick - almost clear. Sprinkle in dry Jell-O and lemon juice and mix. Stir in peaches. 167 Cool down until just warm and put into baked piecrusts. Chill at least 3-4 hours whites, then add to the cream that has been whipped. Pour into pan, cover with additional crumbs, freeze until firm. Ice Box Pie Ice Box Pie Juice of 1 lemon (or 3 T. lemon juice) 3 T. orange juice 3 egg yolks 3 beaten egg whites 1 cup sugar ½ pint whipping cream 3 c. graham cracker or vanilla wafer crumbs Crust: 3 c. graham cracker or vanilla wafer crumbs 1/3 c. softened butter Mix and press into 8x8 dish and bake at 350 for 8-10 minutes. Cool. Juice of 1 lemon (or 3 T. lemon juice) 3 T. orange juice 3 egg yolks 3 beaten egg whites 1 cup sugar ½ pint whipping cream Combine and lemon and orange juice, sugar, and egg yolks in saucepan. Cook until it boils, set aside to cool. Line a 9x9 baking pan with graham cracker crumbs or vanilla wafers. Combine sauce when cooled to beaten egg 168 Combine lemon and orange juice, sugar, and egg yolks in saucepan. Cook until it boils, set aside to cool. Combine sauce when cooled to beaten egg whites, then add to the cream that has been whipped. Pour over crust and cover with additional crumbs. Freeze until firm. butter. Add powdered sugar and mix. Fold in Cool Whip. In a separate bowl pudding, milk and vanilla. Fold 2 mixtures together and pour over cookie crumbs. Sprinkle remaining crumbs on top. Serve frozen or chilled. Old Fashioned Apple Crumb Pie Mud Pie 1 - 9" pie crust 1 pkg Oreos 1 - 8 oz. cream cheese ½ c. butter 1 c. powdered sugar 1 large Cool Whip 2 - 3 ½ oz. vanilla pudding 3 c. milk 1 t. vanilla Filling: 1/3 c. packed brown sugar 1/3 c. sugar 2 T. flour ½ t. cinnamon 1/8 t. nutmeg 1/8 t. salt 4 ½ c. peeled and thinly sliced Granny Smith or Golden Delicious apples Crush Oreos. Put ½ in a 9x13 dish. Mix cream cheese, and 169 Crumb Topping: 1/3 c. flour 1/3 c. sugar 2 T. rolled oats ½ t. cinnamon 1/8 t. nutmeg 3 T. butter or margarine, softened caramel sauce over pie and ice cream before serving. Walnut Pumpkin Pie 1 ready-made graham cracker crust 1 (15 oz) can pumpkin 1 (14 oz) can sweetened condensed milk 1 egg 1 ¼ tsp. ground cinnamon ½ tsp each ground ginger, nutmeg and salt ¼ cup packed brown sugar 2 Tbsp. unsifted flour 2 Tbsp cold margarine or butter ¾ cup chopped walnuts Preheat oven to 373 degrees. For filling, combine sugars, flour, cinnamon, nutmeg and salt in large bowl. Add apples; toss gently to coat. Spoon into crust. For topping, combine all ingredients except butter in medium bowl. Add butter, mix until resembles coarse crumbs. Sprinkle oat mixture over apples. Bake 25 minutes uncovered, then another 20-25 minutes covered. Let cool. Serve with vanilla ice cream. Lightly drizzle with Preheat oven to 425. In a large mixing bowl, combine pumpkin, sweetened condensed milk, egg, ¾ tsp cinnamon, ginger, 170 nutmeg and salt; mix well. Turn into piecrust. Bake 15 minutes. Meanwhile, in a small bowl, combine sugar, flour, and remaining ¾ tsp cinnamon; cut in margarine until crumbly. Stir in walnuts. Reduce oven temp to 350. Sprinkle walnut mixture evenly over pie. Bake 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. 171 SALADS & SALAD DRESSING: Asian Citrus Salad Blueberry Jell-o Salad 3 boneless chicken breasts grilled and thinly sliced 6 cups romaine lettuce - cut up 1 can mandarin oranges 1/2 red onion - sliced 6 medium radishes - sliced chow mien noodles or slivered almonds. 2 (3) - 3 ounce raspberry packages of jell-o 1 c. blueberries drained - save juice 8 ounce sour cream 1 - 8 ounce cream cheese 1 medium can of crushed pineapple Asian Dressing Make Jell-O using 1 (+ ½ ) c. hot water and 2 (3) c. juice from berries and pineapple plus water. Add berries and pineapple. Cream sour cream and cream cheese with 3/4 c. powdered sugar and ½ t. vanilla. Spread on top. 7 oz. olive oil 2 tsp. sugar 1 garlic clove 1/4 tsp. ground ginger 1 1/2 oz. soy sauce 3 oz. rice vinegar 172 4-5 heads of broccoli 2 bunches of green onions shredded cheese - Cheddar and Swiss Bacon Bits Bleu Cheese Dressing 1 small wedge bleu cheese, crumbled 1 ½ tsp. cider or wine vinegar 2 shakes garlic powder 2 shakes paprika 2 cups mayonnaise 1 cup canned milk Blend together and serve. Chicken Salad Combine and refrigerate: 2 c. small shell macaroni - cooked and drained 1 c. Kraft Coleslaw Dressing 1 c. miracle whip Mix together and let sit in fridge for at least 24 hours before serving. Broccoli Salad Before serving add: 4 c. chicken breast - cooked and diced 1 c. water chestnuts - diced ½ T. grated onion ½ c. pimentos (optional) 2 c. chunk pineapple ¾ c. mayonnaise 3 T. vinegar ¾ c. sugar Make and set aside. 173 2 c. unpeeled apples - diced 2 c. red grapes - seedless 2 c. celery - diced 1 ½ c. cashews 1 ½ cups cashews Chinese Chicken Salad Step one Marinate Overnight 3 lg. cooked chicken breasts – cubed 1/3 cup salad oil ¼ cup vinegar ¼ cup sugar ¼ cups green onions 1 ½ t. vanilla 1 t. “Accent” Serves 20 - 25 Chicken Salad Combine and refrigerate: 2 cups shell macaroni – cooked and drained 1 cup Kraft Coleslaw Dressing 1 cup miracle whip Step Two Break and add to step 1 1 head crisp chilled lettuce Step Three Add to lettuce and chicken mixture shortly before serving: ½ c. slivered toasted almonds ¼ c. toasted sesame seeds 10-15 won ton skins, deep fat fried and broken into pieces Before serving add: 4 cups cooked and diced chicken 2 cups diced water chestnuts ½ T. grated onion ½ cup pimentos 2 cups chunk pineapple 2 cups red grapes – seedless 2 cups diced celery 174 Toast in 375 degree oven until light brown: 2 pkgs Ramen Noodles, broken up into pieces 4 T. sunflower seeds 4 T. sliced almonds This can be served by itself, or in a pita pocket. Chinese Coleslaw Salad Dressing: 4 T. sugar 3 T. soy sauce 2 T. white vinegar ½ c. Mazola oil ½ t. pepper 2 packages chicken or oriental Ramen seasoning pkts. When ready to serve combine all ingredients together. Ribbon Jell-O Salad 1 - 6 ounce package of cherry, orange, lemon, lime, and raspberry Chinese Coleslaw Salad Combine and put in large glass serving bowl: 1 large cabbage 1 bunch green onions, chopped fine 2 cups cooked chicken, shredded - (3 breasts) Dressing: 4 T. sugar 3 T. soy sauce 2 T. white vinegar ½ c. Mazola oil ½ t. pepper 2 packages chicken or oriental 175 Ramen seasoning pkts. 1 ¾ cups pineapple juice ½ tsp. salt 2 T. Flour 3 egg yolks beaten Combine and put in large glass serving bowl: 1 large cabbage 1 bunch green onions, chopped fine 2 cups cooked chicken, shredded - (3 breasts) Combine ingredients in saucepan and cook on medium heat until thickened. Put in Tupperware bowl and refrigerate over night. Toast in 375 degree oven until light brown: 2 pkgs Ramen Noodles, broken up into pieces 4 T. sunflower seeds 4 T. sliced almonds 1 box acini de pepe 1 pkg. colored marshmallows 2 cans mandarin oranges 1 large can pineapple tidbits 1 large crushed pineapple 1 large cool whip Next morning cook acini de pepe. Spray with cool water and mix together with fruit and sauce. Refrigerate. When ready to serve combine all ingredients together. Frog Eye Salad 1 cup sugar 176 Refrigerate at least 5 hours. Frog’s Eye Salad 1/3 c. Acini Pepe pasta, uncooked 1 - 20 oz. can pineapple chunks, drained (reserve 1/4 c. juice) 1 3/4 c. milk 1/4 c. sugar 1 - 3.4 oz. vanilla instant pudding 1 - 8 oz. can crushed pineapple, drained 2 - 11 oz. cans mandarin orange segments, drain 2 c. frozen non-dairy whipped topping, thawed 3 c. miniature marshmallows ½ c. flaked coconut (optional) *Instead of pineapple chunks I use fresh grapes and get the reserved pineapple juice from the can of crushed pineapple. Cook pasta 11 minutes. Rinse with cold water; drain well. In large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Beginning with cherry, add 1 c. boiling water, stirring in 1 c. cold water. Divide cherry mixture in half. Add 2 T. of sour cream to one of the two. Follow order given above chilling firm after Holiday Ribbon Jell-o Salad 1 - 6 ounce package of cherry, orange, lemon, lime, and raspberry 5 c. boiling water, divided 5 c. cold water, divided 1 - 8 ounce sour cream (divided into 2 T. per color) 177 each addition. Serve from glass 9x13, serve in 3" squares. 12 servings. Orange Sickle Jell-O 2 large (6 oz.) packages orange Jell-O 2 large (5 oz.) vanilla cook-andserve Jell-O pudding 6 cups water 1 large container cool whip 2 cans drained mandarin oranges sliced almonds (optional) Lime, Pear Jell-O 1 large Lime Jell-O 1 3/4 c. hot liquid from pears 1 - 8 oz. softened cream cheese 1 bottle of pears 1 - 8 oz. Cool Whip Bring Jell-O (dry), pudding (dry), and water to a full boil. Boil 2 minutes. Let cool. When cool add cool whip and drained oranges. Pour into a 9x13 pan and let set in fridge. Mix Jell-O and hot pear liquid until dissolved. Set aside. In blender mix cream cheese and pears until completely smooth. Fold Cool Whip into Jell-O mixture and place in decorative round bowl. Refrigerate until solid. Slice pears and fan in a circle in the center of Jell-O. Potato Salad 8 medium potatoes 12 eggs green onions 178 1 c. Miracle Whip 2 t. sugar 2 t. salt ½ pt. whipping cream - whipped 1 t. vinegar ½ t. celery seed ½ t. prepared mustard 1 c. sugar 3 ½ c. boiling water 3 T. lemon juice 2-3 c. fresh or frozen (completely thawed) raspberries ½ pint whipping cream 8 ounce cream cheese, softened 1/3 c. powdered sugar 1 t. vanilla Boil potatoes, cool, peel and cut into bite size chunks. Hard boil the eggs. Cool, peel and cut. Combine with chopped green onion in a large bowl. In a medium bowl combine the remaining ingredients to make the dressing. Incorporate with potatoes, eggs and onions. Cover and let chill until ready to serve. Instructions: 1. Dissolve jell-o and sugar in boiling water. Add lemon juice and raspberries. Pour ½ of mixture in a 9x13 glass dish (or 8x11 for thicker layers) and set. Leave remaining jell-o mixture out at room temperature. 2. In separate bowl whip the cream. 3. Mix softened cream cheese, powdered sugar, and vanilla Raspberry Symphony Jell-O Salad 3 - 3 ounce pkg of Raspberry Jell-O 179 together then fold into whipping cream. Spread over Jell-O that has already been set. Allow these two layers to firm, then pour remaining jell-o on top. Allow for third layer to set. 1/4 t. garlic salt 1 to 2 c. mayonnaise Vinegar 3 hard-boiled eggs, crumbled ½ c. cooked bacon, crumbled Tomato wedges In a 9x13 glass pan, layer the first five ingredients. Combine sugar, Parmesan cheese and salt; sprinkle over the layers. Mix the mayonnaise with enough vinegar to thin to a consistency that can spread easily. Spread over the entire salad. Refrigerate overnight. Before serving, garnish with eggs, bacon and tomato wedges. Garish with whipped cream if desired. Variation: About 2 c. raspberries and 1 large Golden delicious apple, grated. Seven Layer Summer Salad Chopped lettuce Chopped green onion Chopped celery Chopped water chestnut 1 pkg. frozen peas 2 t. sugar ½ c. Parmesan cheese 1 t. seasoned salt Spinach Salad 1 bag of baby sized spinach ¾ lb. Bacon 1 c. fresh mushrooms, sliced 180 (optional) 1 c. cottage cheese 2 heads of lettuce ¾ lb. grated Swiss cheese Craisins 1 small purple onion 2-3 apples - chopped ½ bag Craisins 3-4 green onions - chopped ½ pkg. bacon - cooked & crumbled 1/4 c. slivered almonds - toasted (350 till brown) ½ c. fresh Parmesan cheese grated Dressing: ¾ c. white vinegar ¾ c. sugar 1 ½ c. oil 1 ½ t. salt ¾ t. dry mustard Dressing 1 ½ c. sugar 2 t. dry mustard 2 t. salt 1 T. dry onion 3/4 c. vinegar (1/2 red wine & ½ cider) 2 c. salad oil 1 T. poppy seeds Mix in blender then add… ½ T. Poppy seeds Let purple onion soak in dressing to absorb flavor. Make dressing ahead Shake dressing well and set aside until you are ready to serve. Use half the dressing for one batch Spinach Salad 1 bag or bunch of fresh spinach 181 of salad. Pour over and toss. substituting strawberry juice for cold water. Pour over and chill. Strawberry Pretzel Salad Taco Salad 2 ½ cups crushed pretzels 3 T. sugar 1 cube margarine, softened 12 oz. cool whip 1 cup sugar 2 (10 oz.) boxes frozen strawberries 1 (6 oz.) box of strawberry JellO 12 oz. cream cheese, softened Ground beef Onion - chopped 1 taco seasoning packet Brown ground beef with the onion. Drain and prepare as directed as directed on seasoning packet. Mix together: 1 head of lettuce - chopped or shredded 1 can red beans Tomatoes - chopped Grated cheese Sliced olives Green onions - chopped Add cooled meat to lettuce mixture. Add bag of Taco Mix pretzels, sugar, and margarine. Put in bottom of a 9x13 pan and bake 10 minutes at 350. Let cool. Beat cream cheese and add whipped topping and cup of sugar. Spread over pretzel crust and chill. Mix together Jell-O and strawberries 182 Doritos just before stirring in the Ranch Dressing. Serve with rolls Add cooled meat to lettuce mixture. Add bag of Taco Doritos just before stirring in the Ranch dressing. Serve with rolls. Taco Salad ground beef onion - chopped 1 taco seasoning packet The Original Potato Salad 1 c. mayonnaise 2 T. vinegar 1 ½ t. salt 1 t. sugar ¼ t. pepper 4 c. cubed, cooked potatoes (5-6 medium potatoes) 1 c. sliced celery ½ c. chopped onion 2 - 4 hard boiled eggs, chopped Brown ground beef with the onion. Drain and prepare as directed on seasoning packet. Mix together: 1 head of lettuce - chopped or shredded 1 can red beans tomatoes - chopped grated cheese sliced olives green onions - chopped Combine first 5 ingredients, stir in remaining ingredients. Cover and chill. Makes 5 cups. 183 Olive Garden Italian Salad Dressing Poppy Seed Dressing ½ c. white vinegar 1/3 c. water 1/3 c. vegetable oil ¼ c. corn syrup 2 ½ T. Romano cheese - grated 2 T. dry pectin 2 T. egg - beaten 1 ¼ t. salt 1 t. lemon juice ½ t. minced garlic ¼ t. dried parsley Pinch of oregano Pinch of red pepper flakes ¾ tsp. poppy seeds 1/3 cup red wine vinegar 1/3 cup sugar ¾ cup vegetable oil 1 T. grated onion ½ tsp salt 1 T. prepared mustard Wire whip together and store in pint jar. Combine all ingredients in blender for 30 second. Chill for 1 hour. Makes 1 ½ cups. 184 SANDWICHES: Monte Cristo Sandwiches Monte Cristo Sandwiches 8 slices of bread mustard thinly sliced ham cheese tomato 2 beaten eggs 2 T. milk onion salt 1 1/4 c. crushed potato chips 8 slices French bread 1 pound cooked ham, thinly sliced 8 ounces Swiss cheese, sliced 2 eggs ¾ c. milk ¼ c. butter ¼ c. olive oil Powdered sugar Strawberry jam Spread each piece of bread with butter and mustard. Top with ham, tomato, and cheese. Place second piece of bread on top. Combine egg, milk and onion salt. Dip each sandwich into egg mixture and then crushed potato chips. Fry until golden brown (about 8 minutes). Serves 4. Top 4 slices of bread with ham, Swiss cheese, and another slice of bread. Beat eggs. Add milk. Dip tops and bottoms of sandwiches into egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees 185 until ready to serve. Sprinkle with powdered sugar and serve with strawberry jam. 186 heat until smooth. Add other ingredients and heat through. SOUPS & SAUCES: Annette’s Soup Baked Potato Soup 2 T. butter 1 c. diced onion 1 c. diced celery 4-5 potatoes 3-4 carrots ½ head broccoli 3 chicken bouillon cubes 3 ½ c water 2 cans cream of chicken 1 lb. Velveeta cheese - cubed 2/3 c. butter 2/3 c. flour 7 c. milk 4 large potatoes - baked, cooled, cubed (about 4 c.) 4 green onions, sliced 12 bacon strips - cooked & crumbled 1 1/4 c. shredded cheddar cheese 1 c. sour cream 3/4 t. salt ½ t. pepper Sauté butter, onion and celery until clear. Cut potatoes, carrots and broccoli in bite size pieces and cook 15 minutes or until just tender. In a large pot dissolve bouillon cubes in water. Add cream of chicken soup and Velveeta cheese and stir over low In large pot or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add 187 potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately with thick slices of French bread. You may wish to butter the bread and broil it in the oven until light brown - watch carefully! It is also delicious sprinkled with grated Parmesan cheese or garlic salt for an Italian flavor. Combine in sauce pan and bring to a boil. Pour over chicken, ribs etc.... Cauliflower Soup Steam: 1 medium cauliflower, chopped into bite size pieces 2-3 carrots, chopped 2 stalks celery, diced ¾ - 1 onion, diced 2 potatoes, diced BBQ Sauce Combine in large pot: 4 T. butter ½ c. flour 2 c. half and half 3 ounce cream cheese 1 t. salt ½ t. pepper ½ c. water 1 c. ketchup ½ c. brown sugar garlic powder - to taste 1 t. dry mustard 1/8 c. vinegar 1 T. butter 188 Melt butter, add flour and blend. Cook, stirring constantly. Add cream and cook and stir with wire whip until smooth and thick. Add cream cheese. Do not boil. Add vegetables along with liquid from vegetables. Add a more water if desired. Serve with grated cheese. Chicken Marinade Sauce ½ c. soy sauce ½ c. oil ½ c. Sprite Combine into large plastic bag, add chicken pieces and let sit. Cook on the barbeque. Cheese Sauce for Vegetables Chicken or Turkey Marinade 2 T. butter 2 T. flour 1 c. milk 1 c. shredded cheese Melt butter. Add flour and stir. Add milk and stir with a wire whisk until smooth. Stir in cheese until melted and mixture is thick. 1 c. soy sauce 1 c. salad oil 2 c. 7up or Sprite 1 ½ T. garlic powder 1 ½ T. horseradish Marinade turkey or chicken parts overnight then BBQ. 189 following (everyone adds their own to their bowl): Chicken Tortilla Soup 4 chicken breasts - cubed 1 onion - chopped 2 cloves garlic - chopped 2 cans stewed tomatoes 1 - 4 oz. can mild minced chilies 2 c. frozen corn 1 can chicken broth & 1 can of water 2 cans beef broth 1/4 t. chili powder (optional) 2 t. Worcestershire Sauce 1 t. salt, pepper 1 t. cumin (optional) dash of hot sauce Avocados, chopped Sour Cream Monterey Jack cheese, shredded Fresh lines (squeeze in juice) White corn tortillas (cut 1/4 inch wide) Bake at 350 degrees for 30 minutes. Chili Sauce Block 1 - 8 ounce cream cheese 1 jar “Homemade Chili Sauce Pour Chili sauce over cream cheese on serving tray. Serve with “Lays” chips or Wheat thins. Excellent for an appetizer. Sauté chicken, onion, and garlic. Combine remaining ingredients in a large soup pot. Add meat mixture. Simmer for 30-60 minutes. Serve with the 190 Clam Chowder Cream of Vegetable Soup (Broccoli, Cauliflower, or Asparagus) Combine the following and cook in the juice from clams and water. Cover. Cook until tender. 2 cups potatoes 1 cup onion 1 cup celery White Sauce: Melt 1 cube butter in saucepan. Stir in ½ cup flour and slowly add 2 cups half & half. When tender add: 2 cans of clams Precook vegetables of your choice in a small amount of water in another pan. Add drained vegetables to white sauce. Add more half and half until it reaches the thickness you like. Add salt and pepper and grated cheese on top. Then add white sauce to vegetables and clam mixture. 1 quart milk 1 cube butter ¾ cup flour 1 T. sugar Serve with biscuits or muffins. French Onion Soup 4 c. beef bouillon 3 c. thinly sliced yellow onions 191 ¼ c. butter 1 ½ t. salt ¼ c. sugar 2 T. flour 2 banana or wax peppers (yellow) 1 handful cilantro 1/2 chopped onion Juice from 1 lime 1 tsp. salt 1/4 of a jalapeño (sometimes I omit it completely because it is HOT!) 1 c. grated parmesan cheese Pour bouillon into Crock Pot. Cover and set on high. Cook onions in skillet in butter. Cover and cook for 15 minutes. Uncover and add salt, sugar and flour mixture. Stir well. Add to crock pot. Cook covered for 6-8 hours on low. (High for 3 hours). Sprinkle parmesan cheese on top before serving. Put all ingredients in blender and blend until consistency you want is reached. Fresh Salsa 1 large can diced tomatoes fresh or dried cilantro green onions ½ tsp. garlic powder or 2 fresh cloves 1 small can diced green chili peppers dash of dry Mexican seasoning Fresh Salsa 2 large tomatoes 1 14 oz. can diced tomatoes 3 tomatillos 192 1 fresh jalapeno or red pepper seeds 1 small can green chilies 1 T. vinegar 4 T. lemon juice Blend until smooth. Serve at room temperature. Mix together and serve with tortilla chips. Ham & Bean Soup Fruit Sauce Leftover ham on bone 1 lb. “Great Northern Beans” Mix in Blender: 2/3 c. sugar 1 t. dry mustard 1 t. paprika ¼ t. salt 1 t. celery seeds Boil 5 minutes in 8 c. water. Let soak for 1 hour. Drain. Put leftover bone and ham into 6 c. water. Add beans. Boil until tender. Remove bone and cut ham into small pieces. Salt to taste. Add slowly: 1 c. salad oil Continue adding: 1 t. grated onion 1/3 c. honey 1/3 c. sugar Hamburger Soup ½-1 pound hamburger 1 medium onion 193 1 can cream of celery soup (don’t add water) ½ cup catsup 1 cup water 2 medium carrots (grated) 1 large potato (grated) Salt and Pepper stewed tomatoes Brown ground beef and drain off fat. Add onions and cook 5 minutes. Add other vegetables and water, and cook for 30 minutes or until vegetables are tender. Add tomatoes and cook 15 minutes more. Brown hamburger and onion. Add everything else and simmer on low heat for 1 hour. Homemade Chicken Noodle Soup 1 whole chicken 2 c. chopped carrots 2 c. chopped celery 3/4 c. chopped onion cracked pepper 2 cans cream of chicken soup 1 chicken bouillon cube 1/4 c. evaporated milk or ½ c. whole milk or ½ c. cream 1 pkg wide egg noodles or homemade noodles Hamburger Soup 1 lb ground beef 1 c. onions - chopped 1 c. carrots - cubed 1 c. potatoes - cubed 1 c. celery - chopped 4 c. water 2 beef bouillon cubes salt to taste 6 ripe tomatoes - pealed or 1 can 194 Cook on low heat until melted. You may wish to transfer to crock pot to keep it warm until ready to serve. It is delicious served with peppermint ice cream. Garnish with a bit of whipped cream and a cookie. Place first 5 ingredients in a large pot. Pour 8 c. of water in and cover. Boil for 1 hour. Take chicken out and cool. Take vegetables out and blend. (Can leave whole) Add cream of chicken soup, bouillon cube, and milk. Add blended vegetable mixture. Simmer and stir until thickened. Add wide egg noodles and let cook. If using homemade noodles, cook before adding to the soup. Pull chicken off bones and add to soup. (This recipe is very easy to double for a large group) Mom’s Deluxe Hot Fudge Sauce ½ can sweetened condensed milk 2 cans evaporated milk 1 pkg. milk chocolate chips 1 pkg. semi sweet chocolate chips 4 T. corn syrup ½ cube of butter Hot Fudge Sauce 1 cube butter 1 cup milk chocolate chips 1 can Sweetened Condensed Milk Cook over med-low heat until everything melts together. Great over Mississippi Mud 195 Brownies and ice-cream. Orange Glaze for Ham 1 can (6 oz.) frozen orange juice ¼ cup firmly packed brown sugar ½ tsp. dry mustard 1 tsp. Worcestershire sauce Mustard Sauce for Ham 3 egg yolks, slightly beaten ½ cup brown sugar 1 T. flour ¼ cup dry mustard ½ cup vinegar ½ cup water ¼ cup margarine Combine ingredients and heat, stirring constantly, until sugar dissolves. (This makes about 1 cup, or enough sauce to glaze a 6 or 7 pound ham.) Place ham in a large shallow baking pan. Bake in 350-degree F. oven, allowing 15 to 20 minutes per pound. After 30 minutes baking, spread top generously with orange glaze. Continue baking, basting every 10 minutes with more orange glaze, 1 hour longer, or until meat is richly glazed. To egg yolks in small saucepan, add well-combined dry ingredients. Mix well. Add vinegar and water. Cook over low heat until thickened, stirring constantly. Add margarine and remove from heat. Stir well and cool. Makes 2 cups. Leftover sauce will keep in refrigerator several weeks. 196 bacon. Makes 5 servings. Potato Soup bacon 1 c. onion - chopped ½ c. celery - finely chopped 2 T. margarine 1 - 13 oz. can chicken broth 1 t. salt dash pepper 2 c. potatoes - cubed 1 ½ c. milk ½ c. light cream (1/2 and 1/2) 1 t. chopped parsley Cook bacon. Sauté onions and celery in butter and bacon drippings until transparent but not brown. Add chicken broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and cook about 20 minutes or less, until potatoes are tender. Add milk, light cream and parsley and heat thoroughly. Add crisp Taco Loco Soup 1 pkg. mild taco seasoning 3 c. water 1 lb. ground beef, browned 1-2 minced garlic 1/3 c. uncooked rice 1 - 8 ounce can tomato sauce 1 - 15 ounce can stewed tomatoes 1 - 15 ounce can corn 2 - 16 ounce baked beans Cook for 3 hours in crock pot (first on high - then remaining two on low). Side dishes: Corn bread and tossed green salad. Tortilla Soup ¼ c. vegetable or olive oil 3 cloves garlic 197 1 onion, chopped 2 T. parsley ¼ of 4 ounce can green chilis 1 can beef broth 2 cans tomato sauce 1 - 12 ounce can corn with liquid 1 t. each Cumin Chili powder Salt Pepper 1 T. Steak sauce 1 c. water 4 large chicken breasts - cooked and shredded 2 c. cheddar cheese, grated 1 bag tortilla chips Sour cream To serve top with chips, grated cheese and sour cream. This soup freezes well. Sauté onion, garlic and parsley in oil. Add all but the last four ingredients. Simmer slowly, covered for 1 ½ hours. Add chicken and heat through. 198
