2009 Girls Christmas Cooking Party

Last Sat. Ali hosted our yearly cooking party in her beautiful home. Ali, Cohen, Becca, Sarah, Karen and I were there and had a great time cooking, eating, visiting and bringing in the Christmas Spirit! We brought some healthy food to try to out "weight" all the yummy goodies we had to taste. Thank You Ali...We had a great time. So here are a few of the recipes we made...Please add your recipes if I don't have copies of them to add to our blog...and that would be Becca and Ali as well as some of the recipes from last year we haven't added to Our Family Cooks.

BUTTERMILK PRALINES
From Karen

2 cups sugar
pinch of salt
1 tsp soda
2 Tbsp. butter
1 cup buttermilk
2 1/2 cups pecan halves

Combine sugar, soda, buttermilk and salt in large pot. This expands a lot so use a large pot. Bring to a boil on medium high heat, stirring constantly. Cook on medium high heat, stirring constantly, for 5 minutes. Add butter and pecan halves. Cook, stirring constantly, until softball stage (224-230 degrees). Remove from heat and let cool for 3 -5 minutes. Beat with wooden spoon until thick and creamy. This will turn into a sugary mixture. When sugary and dry, drop quickly onto parchment paper. Separate the pecans if stuck together. DO NOT DOUBLE RECIPE. If more pralines are desired, make multiple batches. I found this out the hard way. So, I'm passing it on to you so you don't make the same mistake I did.


BLACK AND WHITE BROWNIES
From Karen

1(19-21 oz.) pkg. fudge brownie mix
3 Tbsp. hot water
1(10-12 oz.) pkg. white baking pieces
2 cups sifted powdered sugar
1 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
1/2 cup pecans or almond pieces
1 tsp. vanilla
1/4 cup butter, melted
3/4 pecan or almond pieces

1. Preheat oven to 350 degrees. Grease the bottom of a 9x13x2 inch baking pan, set aside. Prepare the brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 cup of pecans or almonds. Spread the batter in the prepared baking pan.
2. Bake about 30 minutes or until the center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting: In a small bowl combine melted butter and hot water; stir in powdered, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.

CHOCOLATE DIPPED PEANUT BUTTER PRETZEL BITES
From Susan via Zupas Blog (Stephanie)

1 cup peanut butter
2 Tbsp. softened butter or margarine
1/2 cup powdered sugar (may need more)
3/4 brown sugar (may need more)
Pretzels (waffle shaped ones)
1 bag good quality chocolate (I used Guittard milk chocolate chips)

Combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. The filling should roll easily into balls without sticking to your hands. If it is still sticky add more powdered sugar and brown sugar until you reach a consistency that is easy to roll. use a teaspoon measure to scoop the filling. Roll each portion into a small ball (about 1/2") and set on a cookie sheet, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30 second intervals, stirring occasionally until the completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

The next two recipes are from Bakerella, found and drooled over for at least 6 months until our party...

MINT OREO TRUFFLES

1 pkg. Double Stuff Oreos - Cool Mint Flavor - 1lb, 1 oz. pkg. (I couldn't find double stuff so I used regular and "double stuffed them myself)
Use 22 cookies with double stuff centers
Use at least ten cookies with centers discarded
1 pkg. cream cheese, room temperature
Chocolate bark or candy coating

1. Finely crush the cookies in a food processor or a ziplock bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. You may need to add some chocolate cookie crumbs if mixture is too sticky.
3. Roll the mixture into 1" balls and place on parchment paper covered cookie sheet.
4. Place covered in freezer or refrigerate for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on parchment paper covered cookie sheet to dry.
5. Refrigerate and enjoy.

For Green and White Truffles:

white chocolate bark/candy coating for dipping
green candy melts for dipping

1. Make your green and/or white shamrocks first. You can use a ziplock bag with a small round tip attached to make the shamrocks. use a toothpick to direct chocolate into desired shamrock shape or find some shamrock sprinkles. Let dry.
2. Dip truffles in white or green coating.
3. If necessary, dip twice for a smooth finish, especially the white ones.
4. While still wet, press the shamrocks onto the top of your truffles.
5. For another effect, you can drizzle with contrasting color.

My mouth is watering...I need to find some of my leftovers!

RED VELVET CAKEBALLS

1 box red velvet cake mix (cook as directed on box for a 9 x 13 cake)
1 can cream cheese frosting (16 oz.)
1 pkg. chocolate bark (regular or white chocolate)
parchment paper

1. After cake is cooked and cooled completely, crumble into a large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it is messy!)
3. Roll mixture into a quarter size balls and lay on parchment covered cookie sheet. (Should make 45 - 50. You can get even more if you use a mini ice cream scooper).
4. Chill for several hours or put them in the freezer for about a half hour.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment paper on cookie sheet until firm. (Use a spoon to dip and roll in chocolate and tap off extra).

Use a few pieces of chocolate bark at a time because it starts to cool and thicken. It is easier to work with when it is hot.

Here are some more "Cake Pop" Ideas from www. bakerella.com

I love pictures!!! Soooo, when you make one of our recipes, will you take a picture and add it to the recipe or you can send it to me and I'll add it. Thanks everyone, Love Mom

When I go to Mimi's I always ask for a bread basket because I love the carrot bread! I found the recipe so I added it along with our best.

Mimi's Cafe® Carrot Raisin Bread

1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts

Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.

Mom's Lime Jello Salad
 1 sm. pkg. Lime jello
1 sm. Pkg. Lemon jello
1 packet of Knox Gelatin mixed with ¼ c. cold water
1 can of evaporated milk – cold
2 cups pineapple juice
1 small container of cottage cheese
2 c. crushed pineapple
1 cup mayonnaise
1 cup chopped pecans

Heat pineapple juice. Add jello and gelatin mix. Let the
Jello start to set. Add cottage cheese, pineapple, mayonnaise
And pecans. Whip can of evaporated milk and fold into salad
Mixture. Let set for 1-2 hours. Cut into squares and serve.

Mom's Famous Bean Dip

1 16oz. can hot Nally’s chili
1 16 oz can regular Nally’s chili
1 lb.Mexican Velveta cheese
1 can diced green chili pepper
2 Tbsp chopped green onion

Mix together ingredients. Heat slowly in a
Crock pot for 45 min. to l hour. Serve
With tortilla chips.

Mom's Christmas Spiced Nuts

1 c. sugar
1/2 tsp cinnamon
1/8 tsp cream of tarter
1/4 c. boiling water
1 1/2 c. mixed nuts, walnuts or pecans
1/2 tsp. vanilla

Mix sugar, cinnamon, cream of tarter and water. Boil to a softball stage. Add vanilla. Pour over nuts on cookie sheet, stir and separate nuts as they begin to harden. Store in an airtight container. Great for Christmas Presents!

Rich Zucchini Bread with Lemon Icing
Marybelle

3 eggs
2 1/2 c. sugar
1 tsp. salt
1/4 tsp. baking powder
3 c. flour
2 c. unpeeled grated raw zucchini
1 c. cooking oil
3 tsp. vanilla
1 tsp. soda
1 tsp. cinnamon
1 c. nuts

Combine eggs, oil, sugar, vanilla and beat thoroughly. Add dry ingredients and blend. Stir in Zucchini and nuts. Pour into greased and floured loaf pans and bake at 325 degrees for 60 – 70 minutes.

Lemon Icing

1 tsp. melted butter
1 tsp. milk
1 tsp. lemon juice
1 c. powdered sugar.

Mix together and drizzle on to cooled zucchini bread.

Oatmeal Chocolate Chip Cookies

2 c. shourtening
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. salt and baking soda
1 tsp cinnamon
6 c. minute oats
2 c. nuts (optional)
1 large pkg. Choc. Chips

Cream sugar and shortening. Blend in eggs and vanilla. Sift flour, soda, salt and fold into the creamed mixture. Add oats, nuts and chips. Roll into small balls and place on greased cookie sheet. Flatten with a fork.
Bake at 350 degrees for 10 – 12 minutes.

Christmas Nutmeg Sugar Cookies
Mom's favorite!

1 lb. margarine
6 c. flour
2 tsp. baking soda
1 tsp. baking powder
2 c. sugar
4 eggs
1/3 c. milk
2 tsp. nutmeg
2 tsp. vanilla
1/2 c. sugar

In a large bowl, beat margarine, flour, baking soda and powder. In a small bowl, beat eggs, milk, 2c. sugar, nutmeg and vanilla. Mix together. Cover until chilled (overnight). Roll out dough on floured counter. Sprinkle with sugar. Cut out and place on greased cookie sheet. Bake at 350 degrees for 12 min.

Mom's Pumpkin Bread

1 c. margarine
3 c. sugar
3 c. flour
3 eggs
1 1/2 tsp salt
1 can pumpkin
1/2 tsp nutmeg
1 tsp vanilla
1 tsp each: baking soda, baking powder, cinnamon, cloves

Preheat oven at 350 degrees. Cream marg. and add sugar slowly. Gradually beat in eggs. Add pumpkin, vanilla, and mix. Blen flour, salt, soda, baking soda and powder and spices. Stir into pumpkin mixture. Add nuts, raisins, and/or chocolate chips if desired. Bake in greased pans for 40 – 45 min. Let stand 10 min. and remove from pans.

Grandpa's  Blue Cheese Dressing

1 quart mayonnaise
1/2 c. miracle whip
1/4 tsp. Lemon juice
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Sugar
3/4 tsp onion powder
1/4 tsp accent (MSG)
1 c. buttermilk
1/4 tsp garlic salt

Mix together and refrigerate in tightly closed container.

Grandpa's Clam Chowder

1 c. finely chopped onion
1 c. finely chopped celery
2 c. finely diced potatoes
2 cans (6 ½ oz.) minced clams (drain clams, save juice)
3/4 c. butter
3/4 c. flour
1 qt. Half and half
1 1/2 tsp salt
dash of pepper

Pour clam juice over vegetables in a small sauce pan, add water to cover and simmer on medium heat until barely tender. Melt butter, add flour, cook until it makes a thick white sauce. Add half and half, stirring with a wisk until smooth and thick. Add rest of ingredients and heat. Season with salt and pepper to taste.

Tamale Pie
Marybelle

There are no measurements for this recipe - just go by taste 

Ground beef
Onion
Tomato Sauce
Pkg Taco seasoning
Canned corn
Cheese
Corn Tortillas

Brown meat and onion. Add can of corn and tomato sauce. Simmer
Layer meat sauce, corn tortilla, then cheese. Continue layering. Top with cheese. Bake at 350 degrees until hot and cheese is melted. Yummmmm!

Baking Powder Meatballs
Marybelle (Mom)

1 lb. Ground beef
2/3 c. milk
4 slices bread
1Tbsp chopped onion
2 tsp baking powder
garlic powder to taste
1 can cream of mushroom soup
1 can cream of chicken soup

Cube bread and mix with milk. Add baking powder, meat,
Pepper and garlic (no salt). Form into balls and
Brown in hot oven for 15 minutes. Pour off the
Grease. Mix soups together and pour over meatballs.
Cover and bake at 350 degrees for 30 minutes.
Serve over mashed potatoes or rice.
Good crock pot recipe.

Baked Macaroni and Cheese – The best you’ll ever taste!!!
 Marybelle (Mom)

1 1/2 c. scalded milk
1 c soft bread cubes
1 Tbsp chopped onion
1/4 c. melted butter
1 1/2 c. grated cheese
1/2 tsp salt (pepper if desired)
3 eggs beaten
1 cup cooked macaroni

Pour milk over bread, add seasoning. Add cheese
Eggs, and macaroni. Bake at 325 degrees for
50 minutes.

Summer Squash Casserole
Marybelle

2 lbs. Yellow summer squash
1/2 c. chopped onion
1 can of cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 – 8 oz. Herb stuffing mix
½ c. marg. Melted

Cook squash and onion in boiling salted water.
Combine soup and sour cream. Stir in carrot.
Fold in drained squash and onion. Combine stuffing mix
And margarine. Spread half of stuffing mix in bottom of
12 x 71/2 x 2 in. baking dish. Spoon vegetable mix
on top and add remaining stuffing over the veg.
Bake at 350 degrees for 25 – 30 min.

Grandpa’s Beef Jerkey

1 flank steak (1 ½ lbs)
1/2 tsp seasoned salt
1/3 tsp each: garlic powder, black pepper,
1 tsp onion powder
1/4 c. worchestershire sauce
1/4 c. soy sauce

Trim fat. Semi-freeze to make slicing easier.
Slice with the grain into thin 1/8 inch strips.
Marinate overnight.
Lay strips in a single layer on oven racks. Place
Foil or cookie sheet underneath to catch drips.
With oven door cracked open, roast on lowest temp
(125 – 140 degrees) for 8 – 12 hours
Taste occasionally until desired chewiness is attained
Makes 1/2 lb. Jerkey. Keep in covered jar.

Sweet & Sour Chicken (aka “Phoenix” Chicken)
Karen

4-8 boneless, skinless chicken breasts (or equivalent of chicken tenders)
1 egg-beaten
1 cup cornstarch
oil
¼ red pepper-cut up
¼ green pepper-cut up
1 onion-cut up in bite-size pieces
a few pineapple tidbits

Sauce
2 ¼ cups sugar
1 ½ cups vinegar
1 ½ tsp. crushed garlic
¾ cup ketchup
3 Tbs. soy sauce
½ - 1½ tsp. cayenne pepper

1. Combine all sauce ingredients and mix well. Set aside for later.

2. Cut chicken into large chunks. Dip chicken in egg, then roll in cornstarch. Brown chicken in a little oil on top of stovetop. Place browned chicken in 9”x13” baking dish. Pour sauce over chicken.

3. Bake uncovered at 325 for 1 hour. Turn chicken halfway through cooking time.

4. Add cut up red peppers and/or green peppers, onions, and a few pineapple tidbits 10 minutes before serving time.

5. Serve over rice.

*Some notes about this recipe.
When cutting up chicken, remember you will have to brown each piece. Therefore, don’t cut it up too small. Also, when adding the cayenne pepper, I usually add about 1¼ teaspoons. This makes it pretty spicy but not too hot. You will have to play with it and find out what is right for your family. And when adding the cut-up vegetables, I like mine crisp so ten minutes is good for me but if you like them more done then add them 15 minutes before serving time.

Peanut Butter Bars
Karen

1 ½ teaspoon vanilla ½ cup peanut butter
1 ½ cubes butter 1 ½ cups flour
1 cup brown sugar 2 cups minute oats
1 cup white sugar ¾ teaspoon soda
1 egg ½ teaspoon salt

Cream vanilla, butter and sugars together till smooth and creamy. Add egg and peanut butter and mix well. In a separate bowl, combine flour, oats, soda and salt and mix together. Gradually add flour mixture to butter mixture and mix till well blended.

Spread in greased cookie sheet with sides. Bake at 350 degrees for 10-12 minutes. Remove from oven and cool 5 minutes. Spread cookie mixture with a thin layer of peanut butter. Cool completely and frost with chocolate frosting.

Chocolate Frosting
½ bag powdered sugar 1 teaspoon vanilla
¼ cup butter 2 Tablespoons milk (or more)
¼ cup cocoa

Mix above ingredients together and beat till smooth and creamy. Add milk till you achieve the desired consistency.

Crock-Pot Chili
Karen

1 lb. hamburger
½ medium onion, chopped
2 small cans tomato sauce
1 28-oz. can tomatoes, blended
1 pkg. Schilling Chili Mix
1 small can diced green chilies
2-3 cans kidney beans with most of liquid
3-4 Tbs. beef base

Brown hamburger with onion. Place in crockpot. Add tomato sauce, tomatoes, and chili mix. Mix well. Cook on low 3 hours then add green chilies, kidney beans and beef base. Cook on low an additional 3 hours.

Serve with cornbread and carrot and celery sticks.

Crock-pot Pork Chops
Karen

8 pork chops
Sauce
1 8-oz. package cream cheese
½ cube butter
1 can cream of chicken soup
½ packet Good Seasons Italian salad dressing mix

Combine sauce ingredients in saucepan and heat on stove till warm and mix well. Pour over pork chops in crockpot and cook on low all day.
The gravy from this is delicious over potatoes.

Rich Meat Sauce for Spaghetti
Karen

1 lb. hamburger 1 clove garlic, minced
1 28-oz. can tomatoes, blended 2 tsp. Worcestershire sauce
2 6-oz. cans tomato paste 1 tsp. sugar
1 cup chopped onion 1 tsp. salt
½ cup chopped green pepper ½ tsp. chili powder
3 bay leaves ¼ tsp. pepper
1/3 cup water 1 T. beef base

2 T. cold water
2 T. cornstarch
Fresh grated Parmesan cheese

Brown hamburger and drain. Combine all ingredients except Parmesan cheese, cold water, and cornstarch and place in crockpot. Cover and cook on high 6 hours or low 9 hours. Blend cold water and cornstarch and stir into tomato mixture. Cover and cook on high 10 minutes more. Serve over hot, cooked spaghetti noodles and top with Parmesan cheese.
(Freeze leftover sauce for a quick meal later.)

Lemon-Pepper Chicken
Karen

6 chicken breasts
2 cans cream of chicken soup
½ cup milk
1 ½ cups regular rice – uncooked
1 Tbs. dried parsley
2/3 cup mayonnaise
1 tsp. lemon juice
2 cups shredded cheese (sharp cheddar with mozzarella is good)
Lemon pepper seasoning

(If chicken breasts are large, cut in half.) Brown chicken breasts in a little bit of oil and save for later use.

Mix soup, milk, rice, parsley, mayonnaise, lemon juice and cheese together and place in 9”x13” glass dish. Sprinkle liberally with lemon-pepper seasoning. Place chicken breasts on top of rice mixture. Sprinkle chicken with lemon-pepper seasoning. Cover and bake at 325 for 1 - 1½ hours. Adjust baking time to cook rice but not overcook chicken. (May need to add chicken 15-20 minutes later to allow rice to cook but not overcook chicken.)

Apple Crisp
Karen


2 cups sliced apples (peeled & cored)
2 tablespoons flour
2 teaspoons cinnamon
4 tablespoons white sugar
1 cup rolled oats
1 cup brown sugar
¼ teaspoon baking powder
½ cup flour
1 cube butter, melted
4 tablespoons butter, melted

1. Butter a 9”x13” glass dish. Place sliced apples in glass dish.
2. Mix flour, cinnamon, & sugar, sprinkle over apples.
3. Mix oats, brown sugar, baking powder and flour. Mix into melted butter and sprinkle on top of cinnamon and apples.
4. Melt 4 tablespoons butter and pour over top of all.
5. Bake 350 for 25 minutes.

Letter (a Dutch Christmas Tradition)
From Grandma C to Becca

Grandma C  would make this each Christmas in the shape of the initial of someone special

Filling:

2 eggs
10 vanilla wafers crushed
8 oz. almond paste
1 tsp almond extract
1 tsp vanilla extract

Beat egg whites until stiff than add yolks. Mix thoroughly. Add remaining ingredients to make the filling. Chill

Crust:
Never Fail Pie Crust

3 cups flour
1 ½ cups shortening (for letter add ½ - ¾ cup butter)
1 egg
1 tsp sugar
2 tsp salt
1 tbsp vinegar
½ cup water

Mix flour, shortening (and butter for letter), sugar, and salt. Beat egg, add water and vinegar and mix well. Combine the two mixtures until moist. Mold with hands (you can’t handle this too much). Makes two double pie crusts and one single 9 inch pie crust. Chill before rolling out. It can be frozen also)

For Letter, Roll out dough about 6 – 7 inches wide and long enough to form a letter shape at least 6 – 7 inches high. Allow for shape when rolling dough. Roll out to pie crust thickness. Lay filling along side of dough, fold over and seal. Make the filling about 1 to 1 ½ inches high and wide inside. After dough is sealed, brush with egg whites and bake until golden brown.

This is traditionally made for each member of the family. The “Letter” is the first letter of their name.

Fruit Bars – Old  Family Recipe
From Grandma C to Leah

1 cup shortening
3 eggs
4½ cups flour
1 tsp salt
2 cups sugar
1 tsp baking soda
½ cup molasses
1 cup raisins
1 cup nuts
1 tsp cinnamon
½ tsp each cloves and allspice
¼ cup milk

Mix wet ingredients and beat until smooth and creamy. Combine all dry ingredients and sift. Add to mixture and add nuts and raisins. Cook on greased cookie sheet at 350 degrees for 10 to 12 minutes or until done. Cut into bars and dust with powdered sugar.

Ole Bole (a Dutch New Years Tradition)
From Grandma C  to Becca


1 qt. flour
2 tsp cinnamon
1 tsp salt
¾ cup cup sugar
¼ melted shortening or oil
1 pkg. Yeast dissolved in ½ cup water and 1 tsp. sugar
1 tsp sugar
2 eggs well beaten
About 1 qt. warm milk

Soften yeast in warm water until rising. Add milk, sugar, salt, shortening, and eggs. Sift flour, cinnamon into mixture and let raise until mixture bubbles. Add 1 cup chopped apple, 1 cup raisins and ½ cup chopped nuts. Stir and let rise 15 to 30 min. Drop by tsp. into hot oil. Roll in powdered sugar.

Cranberry Orange Nut Bread
Susan

I got this recipe from a friend in Texas. It always reminds me of Christmas in Conroe...

2 cups flour
1 cup sugar
1 ½ tsp baking powder
½ tsp salt
¼ cup shortening
¾ cup orange juice
1 tbsp. orange rind
1 egg beaten
½ cup chopped nuts
1 cup chopped fresh cranberries

Sift dry ingredients together. Cut in the shortening until it resembles cornmeal. Combine juice, rind, and egg. Add to dry ingredients and mix only until dampened. Fold in nuts and cranberries. Pour into a greased and floured loaf pan. Bake at 350 degrees for 1 hour.

Lemon Almond Sugar Cookies
Susan

1 lb. butter
2 cups sugar
3 eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
6 cups flour
1 tsp. soda
¼ tsp. salt

Cream butter and sugar. Add eggs and beat. Add vanilla and extracts and beat. In another bowl, combine flour, salt and soda. Sift. Add to creamed mixture. Refrigerate until dough is firm. Roll out to ¼ inch thickness and cut into shapes. Place on greased cookie sheet and bake at 375 degrees for 10 minutes or until edges of cookies are slightly browned.

Icing

¼ cup butter
4 cups powdered sugar
2 egg whites
1 tsp. vanilla
1 – 2 tsp. cream or milk
1/2 tsps. Lemon extract and almond extract
¼ tsp. cream of tartar

Beat ingredients together to a soft consistency to frost cookies. Add coloring. Frost cooled cookies.

French Toast
Susan

6 eggs
½ cup milk
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg

Mix together in flat dish.

Dip bread slices on both sides and cook on griddle

Variations:

• This was a favorite of all my kids, at all ages!...Cook two slices of bread on one side. Flip one slice over and add slices of cheddar cheese. Place cooked side of other slice of toast on top of cheese. Finish cooking each side. Add Peanut butter and syrup.  My kids could eat this for breakfast or dinner. 

• Cook two slices of bread on one side. Flip one slice over and add cream cheese mixed with orange marmalade. Place cooked side of other slice of toast on top. Finish cooking each side. Serve with butter and syrup or butter and powdered sugar.

Summer Slush
Susan

1 large can orange juice
2 cans crushed pineapple
6 mashed bananas
1 box of sliced frozen strawberries or 2 cups sliced strawberries
2 cups sugar
1 cup water

Mix orange juice according to directions. Add pineapple, bananas, and strawberries. Set aside. In small sauce pan, add water and sugar. Cook until sugar is dissolved. Add to fruit mixture. Freeze.

• I often cut the sugar amount in half. It can actually be made without the syrup but it is a little tart.
• Can be served with 7-up as a slushy drink.
• Can be put into small paper cups with Popsicle sticks for individual servings.

Chocolate Pecan Pie
Susan

1 single pie crust
3 eggs slightly beaten
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 tsp vanilla
1 ¼ cup pecan halves
¾ cup semi sweet chocolate chips

Line 9” pie plate with pie crust. Crimp edge. In a mixing bowl, combine eggs, corn syrup, sugar, butter, vanilla. Mix well. Add pecan halves and chocolate chips. Pour into pie shell.
Cook in preheated 350 degree oven for 25 minutes. To prevent pastry edges from burning, you may want to put foil over the edges for the first 25 minutes. Bake for another 20 – 25 minutes or until knife inserted in middle of pie comes out clean. Cool. Refrigerate after 2 hours.

Eclairs
Susan

Cream Puffs

1 cup water
½ cup butter
1/8 tsp salt
1 cup flour
4 eggs

In a medium sauce pan combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir the mixture until it forms a ball. Remove from heat and cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each egg.

Drop 12 heaping tbsps. of dough onto a greased baking sheet. Bake at 400 degrees for 30 – 35 minutes or until golden. Place on rack to cool.

Filling:

2 small boxes of instant vanilla pudding
1 pint container sour cream
Make the instant vanilla pudding and let set up. Fold sour cream into pudding and chill.

Chocolate Glaze:

Melt 4 oz. semisweet chocolate chips and 3 tbsp. butter over low heat or in microwave until melted, stirring to mix together. Beat in 1 ½ cups powdered sugar and 3 tbsp. hot water until smooth.

Assemble Eclairs:

Carefully cut off top 1/3 of cream puff with a sharp knife. Fill cream puff shell with generous amount of pudding mixture. Place top of shell on pudding. Drizzle with chocolate glaze. Chill until ready to serve.

Texas Sheet Cake
Susan

In a medium sauce pan, combine:
1 cup butter
1/3 cup unsweetened cocoa powder
1 cup water

Bring mixture just to a boil, stirring constantly. Remove from heat.
In a large bowl, combine:
2 cups flour
2 cups sugar
1 tsp baking soda
¼ tsp salt

Add cocoa mixture to flour mixture and beat on medium speed until thoroughly combined.

Add:
2 eggs
½ cup buttermilk
1 ½ tsp vanilla
Pour batter into a greased and floured 15 x 10 x 1 inch baking pan. Bake at 350 degrees for 25 minutes or until toothpick comes out clean. Pour warm chocolate-buttermilk frosting over warm cake, spreading evenly.
Cool.

Chocolate-Buttermilk Dressing

In a sauce pan, combine:

¼ cup butter or margarine
3 tbsp unsweetened cocoa powder
3 tbsp buttermilk

Bring to a boil. Remove from heat. Add:
2 ¼ cups powdered sugar
½ tsp. vanilla
Beat until smooth. You can add chopped pecans if desired.
Pour over cake while warm, spreading evenly.
Note: This is very moist and brownie like. Yummmm.

Quick and Easy Vegetable Beef Soup or
The Kitchen Sink Soup
Susan

1 large can of V-8 juice
1 lb. ground beef, cooked and drained
2 cans peas
2 cans green beans
2 cans corn
3-4 potatoes, diced
1-2 cups carrots
1 onion, chopped
Beef bouillon paste

Combine all ingredients including juice from canned vegetables. Add additional water if needed. Add beef bouillon to taste. Cook until potatoes and carrots are soft. Can be made in crock pot also.

Mom’s Turkey Dressing
Marybelle and Susan

1 box of Cubbison’s dressing mix (not cornbread)
½ loaf of any bread
1-2 cups chopped celery
1 onion, chopped
1-2 cups walnuts
margarine
1-2 cans chicken broth

Place dressing mix in large bowl. Add additional bread, pulled into bite size pieces. Add rest of ingredients. Melt butter and add to chicken broth until all ingredients are moist. (I use the dressing recipe mix on the box for approximate amounts). Stuff turkey with dressing and around the sides of the turkey. Or you can put dressing in a 9 x 13 inch pan and bake for about 30 – 45 minutes until top looks crispy.

Festive Fruit Salad
Susan

1 can pineapple chunks, drained
2 cans mandarin oranges, drained
2 apples, diced
3 bananas sliced

Mix fruit and drain well.

Dressing:

Small cool whip
Box of pistachio nut pudding

Mix dry pudding to cool whip. Fold into fruit and chill.

Mom’s Best Potatoe Salad
Marybelle and Susan

Russet or white potatoes (I figure about 2-3 people per potatoe

Boil potatoes until soft (I usually peel and cut potatoes into bite size pieces so they will cook faster). Chill

12 Eggs (boiled and peeled) Chill
1 cup chopped celery
1 cup chopped sweet pickle
1 cup sliced olives
½ cup chopped red onion

Carefully mix together potatoes, 9 chopped eggs, celery, sweet pickle, olives and onion.

Dressing:

About 1 cup Mayonnaise
4-5 tbsp. Mustard
Pickle juice
Salt and pepper to taste.

Mix ingredients together and fold into potato mixture until all ingredients are covered. Slice remaining eggs and put on top of salad for garnish. Refrigerate until cold.

Easy Red Beans and Rice
Susan

4 cans small red beans
1 cup chopped onion
fresh garlic, pressed (to taste)
Hillshire Farms smoked sausage

Saute onion and garlic until onion is clear. Add cans of beans with liquid. Cut sausage into slices and add to beans. Cook for at least 2 hours to allow flavors to blend. Works well in a crock pot. Serve with sticky rice.


Sticky Rice
Susan

2 cups long grained white rice
4 cups water
1 tsp. salt

Put rice in bowl, add water and swish around, drain. Do this 3 times. Then put rice in sauce pan. Add 4 cups of water and salt. Put lid on pan. Cook on medium heat until rice is soft. Makes about 4 cups of rice.

Green Bean Casserole
Susan

4 cans Italian Cut green beans, drained
2 cans sliced water chestnuts
2 cans cream of mushroom soup
1 large can French fried onions
salt and pepper to taste

Combine beans, water chestnuts, soup and salt and pepper. Place in 9 x 13 inch glass pan. Sprinkle French fried onions on top. Bake at 350 for about 30 minutes until onions are browned and casserole is bubbling.

Swiss Chicken
Caroline

Cooking spray
Chicken
Stuffing mix
Cream of chicken soup
½ cup milk
½ stick of butter melted
cheese

Spray pan. Put chicken in pan and mix soup and milk.
Then add shredded cheese then the stuffing mix (you may not need the whole thing) then top with melted butter. Bake at 350 for 30 min.

Chicken Enchiladas
Caroline

2 pieces of boneless chicken
1 16 oz. sour cream
2 cups cheddar cheese
2 cups of chicken broth ( I usually use 2 cups of the water the chicken was boiled in)
1 can cream of chicken soup

Boil chicken in water for ½ hour. Cut chicken into pieces and salt and pepper as desired. In a pan, combine sour cream, 1 cup shredded cheese, chicken broth, cream of chicken soup. Cook for ½ hour.

In a glass pan, put a thin layer of sauce and chicken and cheese. Roll tortillas with chicken and cheese inside and place in pan. Pour remaining liquid on rolls. Top off with the rest of the cheese.

Banana Bread
Caroline

 1 ½ cup sugar
¾ cup butter
3 eggs
3 Tbsp milk
1 ½ tsp soda
¼ cup hot water
3 mashed bananas
3 cups sifted flour

Cream sugar, butter, eggs. Add milk. Put soda in hot water. Add to the rest of the ingredients. Add mashed bananas and flour. Beat well. Divide into two loaf pans. Bake at 325 degrees for one hour.

Poor Boy Cobbler
Caroline

1 stick margarine
1 cup all purpose flour
1 cup whole milk
1 cup sugar
2 tsp. baking powder
1 can ( 1 lb. 13 oz.) sliced peaches

Place margarine in a 9 X 13 pan. Melt margarine in oven that is preheating to 370 degrees. In mixing bowl, combine flour, sugar, baking powder. Stir in 1 cup milk and mix well. Pour all liquid from the peaches then pour on top of mixture. Bake at 370 degrees for 20 to 25 minutes or until top has turned golden brown. (Chopped walnuts or pecans can be added with the margarine as it melts before pouring in the batter). Serve warm, hot or cold. Great with a scoop of ice cream!

Spagetti Sauce
Caroline

1 lb. ground beef or pork
2 – 16oz. cans tomatoes cut up with liquid
6 oz. tomato paste
1 tsp sugar
1 tsp dried oregano
1 tsp dried basil, crushed
½ tsp dried thyme
1 bay leaf
6 cups hot cooked spaghetti

Cook meat, then drain. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, thyme, bay leaf, ½ tsp salt, ¼ tsp pepper. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Uncover, simmer 10 to 15 minutes or to desired consistency, stirring occasionally. Discard bay leaf. Serve over spaghetti. 6 servings.

Best Garlic Bread
Susan

1 loaf French bread
1 cup butter or margarine
1 cup mayonnaise
Garlic powder to taste
Parmesan Cheese

Slice French bread into 1” slices. Lay onto large cookie sheet. Mix butter and mayonnaise and add garlic powder. Spread generously on bread. Top with parmesan cheese. Put in broiler until brown and toasty. Serve immediately.

Chicken Pasta Salad for a Crowd
Leah

6 cups Elbow macaroni
3 cups grated mild cheese
3 cups frozen peas, thawed
3 ½ cups chopped celery
2 small cans sliced black olives, drained
2 lbs. Chicken breast strips
3 cans mandarin oranges, drained
2 cups cashews, chopped
Bottled Italian Dressing

Dressing:

3 cups mayonnaise
5 tbsp Italian dressing
3 tbsp Vinegar
3 tbsp sugar
5 tbsp milk or cream
1 tsp onion salt
1 tsp garlic salt
1 tbsp + 1 tsp salt
1 tsp pepper

Cook macaroni and drain and cool. Fry chicken breast strips in Bottled Italian dressing. Cool and cut in small pieces. Drain mandarin oranges and cut in pieces. Add all ingredients to cooled pasta (cheese, peas, celery, sliced olives, chicken, mandarin oranges) Mix all ingredients for dressing and stir into pasta.
Note: This salad can be made the night before. It will absorb all the flavors and is really good the next day.

Bowtie Teriyaki Chicken Pasta Salad
Becca 

4 cups cooked chicken (cubed)
16 oz. Bowtie pasta (cooked and drained)
8 oz. can sliced water chestnuts (drained)
½ cup fresh parsley (chopped)
1 bunch green onion (chopped)
6 oz. bag craisins
¾ cup cashews
2 – 8 oz. cans mandarin oranges (drained)
2 – 8 oz. bags baby spinach
¼ cup sesame seeds (toasted)

Dressing:

1 cup bottled yoshita sauce (original)
½ cup vegetable oil
2/3 cup white wine vinegar
½ tsp salt
½ tsp pepper
6 tbsp sugar

Blend dressing ingredients. Mix at least half of the dressing with the pasta and cooked chicken. Marinate for a few hours in the fridge. Just before serving, all remaining ingredients and toss. Add remaining dressing to salad if needed.

BLT Macaroni Salad
 Leah


2 cups uncooked elbow macaroni
5 cups green onion (finely chopped)
1 large tomato (diced)
1 ¼ cups diced celery
1 ¼ cups maynnaise
5 tsp. White vinegar
¼ tsp. salt
¼ tsp. pepper
1 lb. bacon

Cook macaroni according to package directions; drain, and rinse in cold water. Ina a large bowl, combine macaroni, green onions, tomato and celery. In small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

Chicken Caesar Salad
 Becca

¾ cup grated parmesan cheese
1 cup additional grated parmesan cheese
¼ cup mayonnaise
1 tbsp water
1 tbsp lemon juice
½ tsp bottled minced garlic
½ tsp worcestershire sauce
¼ tsp black pepper
10 cups chopped romaine lettuce
¾ cup bacon (cooked and crumbled)
1 lb. cooked chicken breasts or chicken tenders cut into bite size pieces (about 3 cups)
1 cup croutons
½ bottle Caesar Italian Dressing (to fry chicken in NOT to put on salad)

Cook chicken in bottled Caesar Italian Dressing. Do not use homemade dressing. Coat chicken well. Set chicken aside in the fridge. Cut up bacon in little pieces and fry. Drain well. Cut up lettuce.

Dressing: Combine ¾ cup parmesan cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce and pepper in a small bowl. Mix until creamy.

Combine lettuce, chicken, and bacon in a large serving bowl. Just before serving, pour on the dressing and toss well to coat. Sprinkle 1 cup parmesan cheese and croutons, and serve.

Very Berry Delight Salad
Leah

1 cup flour
½ cup brown sugar
½ cup chopped walnuts
1 cup margarine or butter
2 envelopes Dream Whip
8 oz. cream cheese
2 pkg. Danish dessert (either raspberry or strawberry)
12 oz. frozen berries

Mix together first four ingredients. Bake mixture at 350 degrees on a cookie sheet for 12 minutes. Let cool and crumble. Divide in half. Prepare 2 envelopes of Dream Whip as directed on package. Add in powdered sugar and cream cheese. In a 9 x 13 inch pan sprinkle half of the crust mixture over bottom of pan. Spread Dream whip mixture over crust and layer remaining crust mix over it. Refrigerate over night. After crust and dream whip have been refrigerated, prepare raspberry or strawberry mixture.

Berry Mixture:

Boil 2 packages of Danish desserts powder in 2 ½ cups of cold water. Let thicken. Stir in frozen berries. Spread over top of crust. Chill until solid and serve.

Festive Rice Salad
Leah

2 cups cooked chilled brown rice
½ cup chopped king crab or imitation crab
½ cup ham
½ cup finely chopped celery
2 hard cooked eggs
1 tbsp chopped chives
¼ cup chopped parsley
1 tbsp olive oil
1 tbsp wine vinegar
½ cup mayonnaise
salt and pepper to taste

Combine all ingredients by tossing lightly except oil viegar and mayonnaise. Sprinkle oil and vinegar over mixture. Add mayonnaise and season to tase. Refrigerate for several hours for enhanced flavor.

Hawaiian Rice Salad
Becca

3 cups cooked white or brown rice
2 cups drained pineapple chunks (reserve liquid)
2 cups sliced celery
2 cups cooked chicken (cut into bite size pieces)
¾ cup mayonnaise
salt and pepper to taste

Combine cooked rice, pineapple, celery, and chicken. Blend ½ cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss lightly.

Red White and Blue Salad
Becca

1 pkg. Strawberry Gelatin (3 oz.)
1 pkg. Raspberry Gelatin (3 oz.)
2 cups sour cream
1 envelope unflavored Gelatin
1 tsp vanilla
1 cup sugar
1 cup whipping cream
1 can blueberries, packed in syrup or water, 15 oz.

Dissolve 1 pkg. strawberry gelatin in 2 cups boiling water. Pour into 9 x 13 inch glass dish. Refrigerate until firm. Dissolve 1 envelope of unflavored gelatin in ½ cup cold water. Set aside. Over low heat, carefully dissolve sugar in whipping cream, stirring constantly until mixture nearly boils. Remove from heat and ad unflavored gelatin mix. Cool. Blend in sour cream and vanilla. Pour over first layer. Refrigerate until form. Dissolve 1 pkg. Raspberry or black cherry gelatin in 1 cup boiling water. Cool. Add 1 can blueberries in juice. Pour over second layer. Refrigerate until firm. 10 – 12 servings.

Broccoli Salad
Becca


4 stalks Broccoli, chopped fine (Use tops of stalks only)
1 lb. bacon
1 red onion
½ lb. grated Swiss cheese

Dressing:
1 cup mayonnaise
2 tbsp vinegar
¼ cup sugar

Mix salad ingredients together. Mix dressing ingredients together. Pour over broccoli mixture ½ hour before serving.

Rice and Ham Salad
Leah


1 1/3 cups long grain rice, cooked
¼ cup French salad dressing
¾ cup mayonnaise
1 tbsp finely chopped green onion
½ tsp curry powder or to taste
½ tsp salt or to taste
Dash pepper to taste
½ tsp dry mustard
8 oz. cooked ham cut in thin strips (1 ½ cup)
1 cup sliced cauliflower
1 cup frozen green peas, cooked and chilled
½ cup celery
½ cup thinly sliced radishes

Toss rice with French dressing; chill. Combine mayonnaise, onion, curry, salt mustard and dash of pepper. Toss with rice. Add ham and vegetables; toss. Mound salad on chilled melon or avocado slices, or lettuce cups.

Chicken Sesame Pita Sandwiches
Leah and Becca

1 cup mayonnaise or salad dressing
2 tbsp Soy sauce
2 tbsp Toasted sesame seeds
¼ tsp ground ginger
2 cups cooked chicken, chopped
1 cup Chinese pea pods, chopped
1 cup red bell pepper, chopped
½ cup almonds, sliced
4 whole wheat Pita Breads, cut in half.

In a mixing bowl, blend mayonnaise, soy sauce, sesame seeds, and ginger. After the dressing mixture is well blended, all the chicken, pea pods, bell pepper, and almonds. Mix all ingredients well. Spoon into pita pockets.

Club Sandwich Wraps
Leah and Becca

8 – 10” Flour tortillas
Cream cheese
¾ pound bacon (fried and crumbled)
Romaine lettuce
8 slices of Ham
8 slices Turkey
8 slices American cheese
8 slices Swiss cheese
16 toothpicks

Spread each tortilla with about 3 tbsp. cream cheese. Make sure the edges are covered as it helps hold when they are folded over. Sprinkle with bacon crumbs. Lay one lettuce leaf in the middle of the tortilla. Place one piece of ham at the bottom of tortilla, then one slice of turkey above it (make sure the slices go horizontal, so that when you cut them each half will have both meats). Cut cheese slices in half. Put a slice of American cheese on tip of the ham and a slice of Swiss cheese on top of the turkey. Fold the sides of the tortilla in about an inch. Hold these sides down while rolling the whole tortilla from the bottom. Secure each half with a toothpick and slice diagonally.

Slow-Cooked Lemon Chicken
Leah and Becca

6 boneless , skinless chicken breasts
Italian Seasoning
Lawry’s seasoning salt
Pepper
1 tbsp butter or margarine
¼ cup water
3 tbsp lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley (optional)
Hot cooked rice (optional)

Wash and pat chicken dry with paper towels. Sprinkle with Italian seasoning and Lawry’s seasoning salt and pepper. In a skillet over medium heat, brown the chicken in butter. Transfer to a 5 qt. Slow cooker. Add water, lemon juice and bouillon to the skillet. Bring to a boil, stirring to loosen browned bits. Pour over chicken. Add parsley if desired. Cover and cook on low for 3 – 4 hours or until meat juices run clear. Baste chicken occasionally.

NOTE: When serving over rice, you will need additional sauce. All ingredients except the chicken can be doubled for additional sauce. To triple or quadruple the sauce, add 4 times the chicken bouillon and water, but only 2 times the garlic and lemon juice. You may also want to thicken the sauce by mixing a little corn starch in cold water and adding it to the sauce while cooking.

Stuffed Shells
Becca and Leah


1 Box of Large Pasta Shells
1 pound of hamburger
Onion Powder
Lawry’s Seasoning Salt
Salt
Pepper
Spaghetti Sauce (2 large jars)
Mozzarella Cheese, grated
Parmesan Cheese

Boil shells until almost done. Make sure they aren’t mushy. Drain and set aside. Brown ground beef. Drain. Add onion powder, Lawry’s seasoning salt, salt and pepper to taste. Add enough spaghetti sauce to make it very moist, but not runny. Pour a thin layer of spaghetti sauce in the bottom of a 9 x 13 inch pan. Spoon a large tbsp. Full of the meat mixture into the shells. Add some mozzarella cheese on top of the meat mixture. Place filled shell in pan. When pan is full, cover each shell completely with spaghetti sauce. They will dry out if they are not covered. Top each shell with another spoonful of cheese. Bake in a 350 degree oven for about ½ hour to 45 minutes or until cheese is melted and sauce is bubbling. If you are in a hurry, you can microwave them to melt the cheese, as everything is already cooked but they are better heated in the oven. Sprinkle with parmesan cheese to serve.

All American Celebration Cake
Becca and Leah

1 package of Angel Food Cake Mix (16 oz.)
1 lemon
½ cup powdered sugar
3 cups strawberries, sliced
½ pint fresh blueberries (about 1 cup)
½ pint fresh raspberries (about one cup)
1 container cool whip (8 oz.)
Fresh Mint (optional)

Preheat oven to 425 degrees. Prepare cake mix according to package directions. Pour batter into ungreased 9 x 13 inch pan, spreading evenly. Bake on center rack in oven 35 – 40 minutes or until to[ is golden brown and the cracks feel dry not sticky. Carefully turn pan upside down onto a cooling rack; cool completely (do not remove cake from pan). Zest whole lemon then juice lemon to measure 2 tbsp juice. Whisk lemon juice, zest and powdered sugar in a mixing bowl until smooth. Add strawberries, blueberries, and raspberries to sugar mixture; mix gently to coat fruit. Using a large fork, poke holes in cake about 1 ½ inches deep and ½ inch apart. Spoon fruit mixture over cake to within ½ inch of edges. Refrigerate cake for at least 2 hours to allow juices to soak into cake. Just before serving pipe whipped topping evenly around edges. To serve, cut into squares. Garnish each serving with additional whipped topping and mint leaves, if desired.

Chocolate Mallow Pie
Leah and Becca

1 ¼ cups crushed oreo cookies
¼ cup butter or margarine
2 tbsp sugar
2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened
½ cup chocolate syrup
1 1/3 semisweet chocolate chips, melted
1 carton of cool whip
2 cups marshmallows
Chocolate curls (optional)

Combine the cookie crumbs, butter and sugar. Press onto the bottom and sides of a 9 inch pie plate. Bake at 375 degrees for 8 – 10 minutes or until set. Cool completely.
In a large mixing bowl, beat cream cheese and chocolate syrup until well blended. Beat in melted chocolate chips. Fold in 12 oz. of the coolwhip and the marshmallows. Spoon into the cooled crust. Refrigerate overnight. Garnish with the rest of whipped topping and chocolate curls.

Chocolate Peanut Butter Bars
Leah and Becca


1 cup corn syrup
1 cup sugar or splenda
1 cup peanut butter (regular or reduced fat)
5 cups corn flakes
chocolate chips or chocolate frosting

In a large stock pot, heat corn syrup and sugar on medium heat until sugar is dissolved. Add peanut butter, stirring constantly until melted. Remove from heat and fold in corn flakes. Spray a 9 X 13 inch pan with Pam and pour mixture into pan and immediately frost or sprinkle chocolate chips over top so they melt in. Let cool, cut into squares to serve.

Quick Hot Fudge Sauce
Susan

1 can of sweetened condensed milk
1 6-oz. bag of chocolate chips.

Combine and heat in microwave until all the chips are melted. Serve over ice cream.
This makes a thick hot fudge sauce.

Hot Fudge Sauce
Leah and Becca


1/3 cup cocoa
1 cup sugar
1 cup corn syrup
½ cup Evaporated milk
3 tbsp butter or margarine
¼ tsp salt
1 tsp vanilla

Mix cocoa and sugar in a 2 qt. Sauce pan. Stir in evaporated milk, corn syrup, butter and salt. Bring to a boil. Boil on medium heat stirring consistently for four minutes. Remove from heat and stir in vanilla. Refrigerate for up to 6 months.

Ice Cream Delight
Becca and Leah

½ to ¾ Package Oreo Cookies, crushed
½ cup melted butter or margarine
½ gallon chocolate ice cream, softened
½ gallon vanilla ice cream, softened
Hot Fudge
Almonds (or other nuts)
1 jar Marshmallow topping

Spray bottom and sides of a 9 x 13 inch pan with Pam
Mix crushed oreo cookies with melted butter an pat into bottom of pan, forming a crust. Slice vanilla ice cream into ½ inch slices and layer into pan over crust. Slice chocolate ice cream into slices and layer over vanilla. Drizzle with hot fudge (warm) to taste. Using a small amount of water – thin marshmallow topping to a spreadable consistency. Spread marshmallow topping over chocolate ice cream. Sprinkle with nuts. Drizzle more hot fudge sauce. Freeze until solid (about 3-4 hours). Cut into squares to serve.

Jello Cake
Rebecca

1 white cake mix
1 pkg. Jello (any flavor)
1 container of cool whip

Make cake according to the package directions and bake. While cake is baking, follow jello directions up to and including dissolving the jello. DO NOT add cold water. Once the cake is baked, poke holes all over the cake with a fork. Pour jello evenly over cake, it will seep through. Refrigerate about one hour or until the cake is completely cooled. Top with cool whip just before serving.

Chicken Enchiladas
Rebecca

4 cans cream of mushroom soup
1 16 oz. tub of sour cream
1 small can mushrooms
1 small can diced green chiles
2 cups cooked chicken, cubed
2 cups grated cheese (mozz or ched) (divided)
1 can red enchilada sauce (divided)
1 small can chopped olives
10 flour tortillas

Preheat oven to 350 degrees. Pour red enchilada sauce into a 9 x 13 inch pan, just coating the bottom. In large bowl, combine remaining red enchilada sauce, soup, sour cream, mushrooms, chiles, chicken, and 1 cup cheese. Mix well. Mixture should be pinkish. Fill tortillas, roll and put into pan, reserving some filling. You should be able to fill pan with 10 tortillas. Spread the tortillas with remaining sauce. Sprinkle cheese and garnish with olives. Bake for 30 minutes or until cheese is melted and sauce is bubbling on the sides.

Homemade Soft Pretzels
Diana

1 ½ cup warmed milk
1 tbsp yeast
3 tbsp sugar
Pour warmed milk over yeast and sugar in mixing bowl. Let sit 5 min.

Add 1 tsp salt and 3 cups flour and mix well. Continue to add flour until the sides of the bowl just start coming clean. Knead 2 – 3 min. Dust hands with flour or spray with Pam cooking spray. Take peach size lump of dough and shape into a pretzel or other fun shape. Put on greased cookie sheet and brush with beaten egg. Sprinkle with coarse salt. Bake at 425 degrees for 12 – 15 min. Brush with melted butter when they come out of the oven.

Note: I use this dough for pizza crust and my pepperoni bread, I just let it rest or raise for 15 min. first. It’s a very yummy dough for lots of things! I also use this around hot dogs and breakfast yummies with cinnamon and sugar.

Pumpkin Cake Bars
Diana

4 eggs, well beaten
2 cups cooked pumpkin (1 can, 1 lb.)
1 ½ cup sugar
¼ tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp cloves
1 pkg yellow cake mix
½ cup butter, melted
1 cup chopped pecans

Mix eggs, pumpkin, sugar, salt, ginger, cinnamon, and cloves together; pour into a 9 x 13 inch pan. Sprinkle dry cake mix on top. Drizzle melted butter over mix and spread chopped pecans over all. Bake at 325 degrees for 1 hour and 20 minutes.

Marble Cookies
Diana

2 cups choc chips
3 tbsp butter or margarine
1 can sweetened condensed milk

Mix in double boiler (I often just melt only the choc chips and spread them on the oatmeal mixture)

Cream:
2 cups sugar
2 eggs
1 cup butter or margarine

Add to creamed mixture:
2 ½ cups flour
3 cups oatmeal
1 tsp salt
1 tsp soda

Press half of dough on large cookie sheet that has been lightly greased. Spread chocolate mixture over cookie mixture. Dab the rest of the dough on top of chocolate. Bake at 375 degrees until lightly browned, 20 – 25 min.
( I think I use a 10 x 15 inch pan).

Microwave Caramel Popcorn
Diana

In a glass bowl, mix:
1 cup brown sugar
¼ cup dark karo syrup
½ cup butter
½ tsp salt.

Cook on high 2 min. and stir. Cook on high 4 min, stir in:
1 tsp vanilla
½ tsp baking soda.

This will cover ¾ cup of unpopped popcorn. Put popped corn in unrecycled brown grocery store bag. Pour caramel over popcorn and shake. Fold down bag and cook on high 1 min. Shake. Cook on high 1 min. Shake, cook 1 min and shake again. Cook 30 sec. and shake, cook 30 sec. and shake. Pour into pan and let cool.

Note: If your microwave cooks really high like mine then reduce the 4 minutes to 3 minutes and cut out one of the 1 min. cook and shake times or adjust as necessary so it doesn’t burn the caramel popcorn.

Chocolate Scotcheroos
Diana

Cook 1 cup sugar, 1 cup light corn syrup in a 3 qt. Saucepan over moderate heat till mixture begins to boil. Remove from heat and stir in 1 cup peanut butter. Mix in 6 cups rice krispies. Press into buttered 9 x 13 inch pan and let harden.

Melt over hot (not boiling) water or in microwave, one 6 oz. package of chocolate morsels and one 6 oz. package of butterscotch chips. Stir to blend. Spread over krispies. Chill about 5 min. till top is firm. Cut into bars. Makes 48 bars.

Swiss Bacon Quiche
Diana

3 eggs
¼ cup melted butter
¼ tsp salt
¾ cup biscuit mix
1 ½ cup milk
1 cup shredded swiss cheese
½ cup cooked and crumbled bacon

Preheat oven to 350 degrees. Stir all ingredients except cheese and bacon in bowl. Pour into pie pan. Sprinkle with cheese and bacon bits on top and push below the surface. Cook for 45 minutes.

Mexican Lasagna
Diana

1 pound of ground beef
1 envelope of taco seasoning
1 small can tomato sauce
8 flour tortillas
1 can refried beans
2 cups shredded cheese
Garnishes: taco sauce, chopped tomatoes, sour cream, lettuce

Brown ground beef and drain. Add taco seasoni8ng and tomato sauce. Take tortillas and spread beans on each one using the full can of beans. Sprinkle some cheese and then roll them up. Place seam side down in lightly greased 9 x13 inch pan. Spread beef mixture on top and sprinkle with more cheese. Bake at 350 degrees for about 15 to 20 minutes until heated through. Serve with garnishes.

Grands Chicken Wraps
Diana

1 can Pillsbury Grands refrigerated flaky biscuits
2 tbsp oil
1 envelope (1 oz) ranch salad dressing mix
Grilled chicken breast strips, about 3 breasts
2 tbsp melted butter or margarine

Dipping sauce:
½ cup sour cream
½ cup mayonnaise
remaining ranch dressing mix.
Mix well

1. Heat oven to 350 degrees and lightly grease cookie sheet.
2. In a small bowl, combine oil and 1 tbsp salad dressing mix, mix until blended. Separate dough into 8 biscuits. Press or roll each biscuit to a 6 inch oval. Spread scant tsp of salad dressing mixture on each biscuit. Arrange about 3 chicken breast strips on center of each biscuit. Bring long ends of biscuit ovals up and overlap and pinch to seal. Brush each with melted butter; sprinkle tops evenly with 2 tsp dressing mix.
3. Bake for 18 to 22 minutes or until light golden brown. Serve warm and dip into dipping sauce.

30 Minute Chili
Diana

2 pounds ground beef
2 cups chopped onion
2 cans chili beans, undrained (I like S&W chili beans in a sauce)
2 cans condensed tomato soup, undiluted
4 tsp chili powder
2 tsp paprika
1 tsp pepper
1 tsp salt
¼ tsp garlic powder

In a large sauce pan, brown beef and onion, drain. Add the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until thick and bubbly. Garnish with cheese.

Meat Shell Potatoe Pie
Diana 

1 pound ground beef
1 can cream of mushroom soup, undiluted and divided
¼ cup chopped onion
1 egg
¼ cup dry bread crumbs
1 tbsp chopped fresh parsley or about 1 tsp dried parsley flakes
¼ tsp salt
pinch of pepper
2 cups mashed potatoes
4 bacon strips, cooked and crumbled
½ cup shredded cheese

In a large bowl, combine beef, ½ cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well and press onto the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees for 25 minutes, drain. Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake for 15 more minutes. Let stand for a few minutes and cut into wedges.

Chicken Salad
Diana

3 cups cooked chicken, cubed
2 cups pineapple chunks (20 oz. can)
½ cup chopped celery
½ cup chopped green onion
1 cup chopped nuts (we use cashews)
1 cup grapes (either red or green) sliced

Mix all together.

Dressing:
1 cup mayonnaise
1 cup sour cream
½ tsp curry

Mix well and add to other ingredients. Serve chilled.

Chicken and Broccoli Salad
Diana

1 bunch fresh broccoli, washed, drained and broken into flowerets
½ cup chopped red onion
1 cup chopped celery
1 pound of bacon, fried crisp, drained and crumbled
½ cup hulled sunflower seeds
1 cup chopped carrots
1 cup chopped cooked chicken
Combine in a large mixing bowl.

Dressing:
¾ cup mayonnaise
¼ cup sugar
2 tbsp vinegar

Mix dressing ingredients thoroughly. Pour over salad ingredients and stir to blend. Serve chilled. Refrigerate leftovers.

Strawberry Onion Salad
Diana

1 bunch romaine, torn
1 pint fresh strawberries, sliced
1 small red onion, thinly sliced
1 cup salad dressing or mayonnaise
1/3 cup sugar
¼ cup milk
2 tbsp cider vinegar
1 Tbsp poppy seeds (optional)

In a large salad bowl, toss the romaine, strawberries, and onion. Combine all remaining ingredients in a small bowl or a jar with a tight fitting lid; mix well. Pour over salad and toss lightly. Serve immediately.

Hawaiian Salad
Diana

1 can (8 oz.) pineapple tidbits
6 – 8 cups torn salad greens
1 cup shredded cheddar cheese
½ cup mayonnaise or salad dressing
1 Tbsp sugar.

Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl combine mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.

Buttermilk Syrup
Diana

½ cups sugar
¾ cup buttermilk (sour milk by putting ¾ Tbsp vinegar or lemon juice in measuring cup and then adding milk to the ¾ cup line and let sit for 5 minutes)
½ cup butter or margarine
2 tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract

In a sauce pan on the stove combine all but the vanilla and bring to a boil. Boil for 7 minutes, stirring often. Remove from the heat and stir in the vanilla. Serve warm.



Cinnamon Syrup
by Diana

1 1/3 cup sugar
1/3 cup water
2/3 cup white corn syrup
1 tsp cinnamon
1 can evaporated milk
1 Tbsp butter

Combine sugar, water, corn syrup, and cinnamon in a saucepan. Bring to a boil and cook 2 minutes. Remove from heat and add milk and butter. Serve warm.

German Pancakes
Diana

Melt 2 tbsp of butter in a 9 x 13 inch baking dish and preheat oven to 400 degrees. While butter is melting, mix very well:

6 eggs
1 cup milk
1 cup flour
½ tsp salt

Pour batter in hot butter and bake for 20 minutes. It will be puffed and golden.

Puff Pancake
Diana
(I make a double batch for my family and use a 9 x 13 inch pan, but I don’t double the butter)

1 cup flour
¼ cup sugar
1 tsp cinnamon

Mix the dry ingredients.

Mix:
4 eggs
1 cup milk.

Then mix all together.
Preheat oven to 425 degrees and melt 1/3 cup butter in a 9” pie plate in the oven. When the butter is melted, add the puff pancake batter and cook 20 – 25 minutes. Bake until puffed and golden.

Oatmeal Waffles
Diana


1 ½ cup flour
1 cup quick cooking oats
1 tbsp baking powder
½ tsp cinnamon
¼ tsp salt

Mix dry ingredients together then add:

2 eggs slightly beaten
1 ½ cup milk
6 tbsp butter melted
2 tbsp brown sugar

Mix it all together and pour into your heated waffle iron and cook.

Pumpkin Waffles
Diana

½ cups flour
¼ cup packed brown sugar
2 tsp baking powder
1 tsp each cinnamon and salt

Mix dry ingredients together.

Then Mix:
1 egg
1 ¼ cups milk
½ cup canned pumpkin
2 tbsp. Oil

Mix everything together and pour into your heated waffle iron and cook.

Mexican Chicken
Heather

4 chicken breasts (cooked and cut up)
1 can cream of mushroom soup
1 can smashed chilis
3 cups sour cream
6 green onion tops
½ cup milk
garlic to taste
season salt to taste
¼ lb. grated jack cheese
¼ lb. grated cheddar cheese
1 pkg. Tortilla chips
avocado
salsa

Mix all ingredients together except the chips, salsa, cheese and avocado. Place chips into 9 x 13” pan. Pour mixture over top of chips and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Garnish with salsa and avocado.

Banana Bread
Heather

1 ½ cups sugar
½ cup shortening
2 eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
½ tsp salt
2/3 cups sour milk
3 – 4 very ripe bananas
½ cup chopped walnuts

Cream shortening and sugar. Add eggs and vanilla. Sift flour, baking soda and salt together. Add the dry mixture into the creamed mixture while alternating with sour milk and smashed bananas. Pour into 2 lightly greased loaf pans. Bake at 325 degrees for 1 hour.

Zucchini Bread
Heather

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups shredded zucchini
2 tsp vanilla
3 cups flour
1 tsps each baking soda, salt, and cinnamon
½ cup chopped nuts

Mix in order given, don’t mix too much, just until wet.
Pour into greased loaf pans (or 4 mini pans). Bake at
325 degrees for 1 hour or until a toothpick comes out clean.

Mookies
Heather
 
1 1/3 stick of margarine
2/3 tbsp vanilla
1 egg
2/3 tsps each baking powder and soda
2 cups flour
2/3 cup choc chips
2/3 cup dark brown sugar
1/3 cup sugar

Gently mix all the ingredients together (wet and dry) until smooth (don’t over mix). In a large muffin pan, spoon one heaping tablespoon of batter into each cup. Bake at 350 degrees for 13- 18 min.

PB Chocolate Cookies

Peanut Butter Choc Chip Cookies
Heather


2 cups shortening
4 large eggs
3 ½ - 4 cups flour
1 ½ cups sugar
1 ½ cups brown sugar
2 tsp each baking powder, baking soda, and salt
2-3 tbsp milk
½ cup peanut butter
1 – 12oz. choc chips

Cream sugars, shortening, eggs and peanut butter. Add baking soda, powder and salt. Add flour a little at a time until dough is stiff and then add the mild until it is just right. Scoop drops onto nongreased cookie sheet and bake @ 375 degrees for 11 – 14 minutes.

Southern Living Buttermilk Biscuits

I found this recipe when we were living in Texas and used to make these yummy biscuits. I used self-rising white flour and used the quickie way to make buttermilk = milk and a few tbsp. of vinegar...there is a ratio and I'll look for it and post it later.

From Southern Living,
"OUR BEST BUTTERMILK BISCUITS"

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 X 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 X 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly roll pan. (Dough rounds should touch.)

4. Bake at 450* for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.

Makes about 2 dozen.

NO BAKES
Chocolate Peanut Butter Oatmeal No Bake Cookies

(I "borrowed" this pic and I can't remember from who...sorry)
Yield: 2 to 3 dozen, depending on how large you make them

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper.
6. Let cool until set.
If you cook it longer than one minute it can get too crumbly so sometimes I pour the mix into a bowl then add the peanut butter, vanilla and oats…chopped walnuts are especially good in them too!

Cornucopia Salad

This salad is from my friend Jaimee...it's the best!

Salad ingredients:
- ½ head green leaf lettuce (I like to use the spring mix plus romaine)
- ½ head romaine lettuce
- 4 green onions, chopped
- 1 11oz. can mandarin oranges
- 1 apple, diced
- ¼ cup dried currants or Crazins (dried cranberries)
- ½ cup crumbled bleu cheese (or feta)
- ½ cup candied pinenuts or sliced almonds (instructions below)

Candied nuts:
- ½ cup nuts
- 2 Tablespoons sugar
Put both into skillet. Low/med heat. Sugar will start to melt. Stir to coat the nuts. Stir often to avoid burning. Cook until nuts are lightly browned.Remove from heat and immediately pour nuts onto a plate or tin-foil to cool. Make sure nuts are spread out from each other, or they will stick together.

Dressing:
- ½ teaspoon salt
- ¼ cup oil
- 1 Tablespoon fresh parsley (or 1 teaspoon dried)
- 2 Tablespoons sugar
- 2 Tablespoons white wine vinegar
Mix together, set aside.

Just prior to serving, put all of the salad ingredients into a large bowl. Add the candied nuts and toss with the dressing just prior to serving. Serves 6.

The following additions are really tasty if you like meat, celery or avocados.
- 1 cup chopped celery
- 1 avocado cut into chunks
- 3 chicken breast halves, cooked and shredded
- 1 cup diced peppers (red, orange, or yellow)

BRAN MUFFINS

I just made those yummy Bran Muffins that can keep in your fridge for a couple months. They never last that long...I can't imagine testing that out! I baked some with walnuts and raisins to take to Sarah, the temporary invalid. Here's the recipe:

Bran Muffins

Cream: 2 1/2 cups sugar
1 cup shortening
Add: 4 eggs, beaten
In another bowl: 4 cups Kellogs All Bran Cereal
2 cups Nabisco All Bran (I couldn't find it so I used Fiber One All Bran)
Add: 2 cups boiling water to soften cereal, let sit for a few minutes
Add: 1 quart buttermilk
In yet another bowl, sift:
5 cups flour
4 tsp. baking soda
1 tsp. salt

Mix all the ingredients together. Place cupcake papers in the muffin tin or spray well with PAM.
Fill about 2/3 full. Bake at 400 degrees for 25 minutes (I like them a little less done so I would cook them about 20 - 22 min.) Store the remainder in the fridge in an airtight container. You can add Raisins, Dates, crushed pineapple, walnuts, pecans. cranberry's or any combination of the above. I usually keep it plain until I am ready to bake, then I add whatever sounds good at the time. (I am going to add some orange zest, a bit of concentrated OJ and cranberries to some). Then I like to top them off with raw sugar crystals before I pop them in the oven.

ENJOY!

 

Whole Wheat Pizza Dough!

I know what you are thinking.... WHOLE WHEAT? You wouldn't believe how good it tastes! It is very simple and my girls love it, it makes great pizza!

1 pkg instant yeast
1 Tbs sugar
1 cup warm water
Put all 3 of these in a container until the yeast is active.
Then add
2 Tbs olive oil (I like the rich flavored one)
1 Tbs salt (I use a garlic salt mix from Costco called "Johnny's Garlic Spread and Seasoning")
2-2 1/2 cups of whole wheat flour

Use the kneader arm on your mixer or your own muscles to mix and knead the dough.
Let rise for about 1 hour, then punch down and knead for a minute and let rise again or just roll out and shape for pizza. It will be a bit on the heavy side, but bursting with flavor. My kids even like it over Papa Murphy's, funny I know.

Texas Caviar

1 lb frozen or canned black-eyed peas rinsed
1 c italian salad dressing
1 chopped green bell pepper
1 chopped red or white onion
1 c finely chopped green onions
1 finely diced jalapeno peper
2-3 finely chopped cloves of garlic
chill and serve with tortilla chips

Use low fat or fat free italian dressing for a healthier alternative

Cake Box Cookies

1 box yellow cake mix
2 eggs
1/2 cup oil or apple sauce
3/4 cup oats
3 tsp vanilla
1/2 c chocolate chips

Mix and bake on 375 for 8-10 minutes. Cookies will look like they are not done, but they wiill rise after baking.

So easy french dip sandwiches

Add ingredients to crock pot and cook for 8 hours. About 2 hours before done, shred beef and continue cooking. Use leftover juice to dip.

1 can beef broth
1 can french onion soup
1 can beef consume
1 beef chuck roast

Chicken and Artichokes

Add the following to a slow cooker and cook on low for 6 to 8 hours, serve over rice or pasta.

Chicken
can italian diced tomatoes
1 or 2 jars artichoke hearts, drained
4-8 cloves garlic chopped
1/2 cup white wine or chicken broth
black pepper to taste

So yummy!

Fiesta Chili Mac

1 lb ground beef
1 clove minced garlic
16 ounces salsa
8 ounces taco sauce
1 can black beans, rinsed and drained
3/4 c elbow macaroni uncooked
1 1/2 c water

cook meat and garlic, add remaining ingredients, mix weel. Bring to boil, reduce heat and simmer covered for 15 mintues stirring occasionally.

You can make a healthier version if you'd like by getting 93% fat ground beef and whole wheat macaroni noodles.

Chicken Rolls

These are a favorite of Jonathan's, hope you like them.

2 cups of cubed chicken cooked
2 tubes of crescent rolls
6 ounces of cream cheese
chives
minced onion
1/2 cup butter
small can sliced mushrooms (optional)
2/3 c dried bread crumbs

cream 1/4 cup butter, cream cheese, mushrooms, chives, minced onion and chicken. Unroll rolls and spoonful mixture on each. Roll up edges and dip in melted butter and into bread crumbs. Cook on cookie sheet at 350 degrees for 20-30 minutes.
You can do a low fat version if you'd like by getting light crescent rolls, fat free or low fat cream cheese, and use less butter.

Easy Taco Soup

Combine the following and cook in crock pot until ready to eat, just needs to heat up and simmer for a while. Serve with tortilla chips, sour cream and cheddar cheese. So easy!
1 lb browned hamburger
2 cans corn (with juice)
2 cans kidney beans (with juice)
large can of tomatoes (with juice)
1-2 packets of taco seasoning
add water until it's 1/2 inch or so above ingredients

My turn

I figured it was about my turn to submit some recipes to this great new blog, so here goes!

Hawaiian Pork
Combine the following in a crock pot and cook on low for a really long time (12 hours might do it). Serve over rice.
2-5 lbs pork steak
1/2 c sugar
1/3 c vinegar
1 c water
1/4 tsp garlic powder
1 tsp ginger

Double Apple-Walnut Bread

	1 cup smooth unsweetened applesauce
	1/2 cup sugar, plus 1 tablespoon for sprinkling
	1/2 cup packed light brown sugar
	2 large eggs
	1/4 cup canola or vegetable oil
	1/4 cup plain yogurt
	1 teaspoon vanilla extract
	2 cups flour
	1 teaspoon baking powder
	1/2 teaspoon baking soda
	3/4 teaspoon salt
	1/2 teaspoon cinnamon
	1/8 teaspoon nutmeg
	1 cup peeled, cored, and finely diced apple
	1/2 cup chopped walnuts

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350°.

2. Combine the applesauce, sugar, brown sugar, eggs, oil, yogurt, and vanilla extract in a large bowl. Whisk well to blend.

3. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not overmix. Fold in the apples and walnuts.

4. Scrape the batter into the prepared pan and smooth the top with a spoon. Evenly sprinkle one tablespoon of sugar over the top. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 50 to 55 minutes.

5. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.

****I use Vanilla Yogurt and I didn't have walnuts, but it taste great either way. Also as a variation try it with Chocolate chips, yummy! They make great muffins too.
This recipe is from FamilyFun.com

Cornbread!

This goes with everything!! We like it with our Salsa Pork and our Chili especially.

2 cups bisquick
1 cup sugar
1 cup cornmeal
1/2 tsp baking soda
2 cubes of butter melted
1 cup milk
2 eggs
Mix all the dry ingredients together in a medium or large bowl.
Mix all the wet ingredients together and then add to the dry ingredients. Pour into a greased 9x13 and bake @ 350 for 30 mins. I wait until most of the top has turned a light golden brown and a knife come out clean.
It taste a lot like yellow cake, so enjoy!!