Frog Eye Salad

This is a favorite of mine from childhood...and I still love it.

Half package of acini di pepi noodles

Cook and drain noodles, let them cool.

In a saucepan combine:

1Tbsp. flour
1/2 C. sugar
3/4 C. pineapple juice
1 beaten egg
1/2 tsp. lemon juice

Cook until thick

Cool well, and add noodles.

This needs to be refrigerated overnight.

In the morning add:

1 sm. can mandarin oranges...I actually like 2 cans, but just put in what you like
1 can pineapple tibits(you should have used all the juice from these in the sauce)
1 C. coconut, or as much as you like
1 can crushed pineapple...sometimes I just use half a can.

You can also put colored mini marshmallows on the top at the end. I don't like to mix them in because they get soggy...and I don't like them! But they do look pretty in the spring.

Crock Pot Hot Fudge Brownie Cake - Emily S.

This dessert tastes very similar to Chili's Molten Lava Cake. It's D-licious.

2 C. brownie mix
1 egg
1 Tbsp. vegetable oil
1/4 C. water
1/3 C. chocolate chips

Topping:
1/2 C. brown sugar
2 Tbsp. baking cocoa
3/4 C. boiling water

Combine all bottom layer ingredients in bowl. Spread into greased 3 1/2 quart slow cooker. Mix together topping ingredients, completely dissolving cocoa and sugar in boiling water. Pour over batter. Cover and cook on high for 2 hours. Turn off slow cooker and allow to sit for 30 minutes.

Spoon into bowls and serve with ice cream or whipped cream. Makes 8-10 servings.

Sprinkles Frosting

1 1/2 sticks of butter, firm but not cold
2 1/2 cups of confectioners sugar
1/4 tsp. vanilla

add whatever flavoring you wish, leave as is for vanilla.

**If you want chocolate, melt 3oz. bittersweet chocolate or semi-sweet chocolate chips.

Chicken and Dumplings - Suzy B.

This is a recipe from my "Calling All Chefs - Giveaway"

SOUP
2 Tbls. Vegetable Oil
1/2-1 Onion (Depending on how much you like onion. I usually do 1/2)
1 whole store bought roast chicken or precook chicken (1-2 pounds depending on how meaty you like your soup)
6 Cans Chicken Broth (14oz. each - Low sodium or regular)
2 tsp. Poultry Seasoning
1 tsp. Salt
1/2 tsp. Pepper
2-3 Carrots2 Celery Stalks
1 Can (10.5 oz.) Condensed Chicken Gravy


Biscuits(You can make them from any recipe or follow this recipe:)
2 1/4 Cups Bisquick
2/3 Cup Milk

Mix together and form into loose balls. In a Hot pan add vegetable oil over medium heat. When oil is hot, add chopped onions and sauté to soften. Add Broth, Poultry Seasoning, Salt, Pepper, Chopped Carrots, and Chopped Celery. Bring to a boil. Reduce to simmer. Simmer for 5 minutes. While it simmers, shred the chicken and take off the skin if you use a whole chicken. Add chicken. Drop in biscuits. Cover and cook on Medium Low heat for 10 minutes. Uncover and cook for another 10 minutes.

Spiced Cider

1/2 gallon apple cider
2 C. orange juice
3 - 3" cinnamon sticks
10 whole cloves
zest of 1 orange
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Bring all ingredients to a boil, boil 15 minutes. Strain through fine mest into a thermos or back into pan. Serve hot.

Hot cocoa mix and homemade marshmallows

Mixture:

3/4 C. unsweetened cocoa
3/4 C. sugar
1/2 tsp. cinnamon
1/2 C. crushed peppermint candy (opt.)

Mix all ingredients and keep in an airtight container

To make cocoa:

Add 2 Tbsp. cocoa mixture
Mix to 8oz. (1 Cup) hot milk; stir until dissolved.
Pour hot cocoa over 2 fresh marshmallows.

Homemade marshmallows:

1/2 C. powdered sugar
1/2 C. cornstarch
3 packets powdered gelatin (=21 gm or 2 Tbsp + 3/4 tsp)
1 C. water
1 3/4 C. sugar
3/4 C. light corn syrup
1/4 tsp. salt
1 1/4 Tbsp. vanilla

Lighlty spray a 9"x9" baking pan with vegetable oil. Sift together powdered sugar and cornstarch and dust pan with a spoonful of this mixture. In a large wide mixing bowl, combine the gelatin w/ 1/2 C. water and set aside. In a medium sacuepan, combine the sugar, corn syrup, salt and 1/2 C. water - cook over medium heat until sugar melts, stirring occassionally. Turn heat on high and cook until candy thermometer reads 250 degrees. Slowly pour hot mixture into gelatin, beating on low speed w/ electric mixer. Turn on high, beat 15 minutes, add in vanilla and beat another minute - pour into baking pan. Sprinkle over reserved powdered sugar and cornstarch. Set aside for 6 hours or overnight. Cut into 1" squares (cold water on knife helps) and make sure each one is rolled in the powdered sugar on top. Keep in an airtight container....OR, better yet, just go buy a bag of marshmallows at your local grocery store. :)

Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.

Brownies

2 oz. (square) unsweetened chocolate
1/3 C. butter (5 1/2 Tbsp.)
3/4 C. sugar
1 egg
pinch of salt
1/2 C. flour
1 tsp. vanilla

Preheat oven to 325 degrees. Butter and 8" square pan well. Melt chocolate and butter in large saucepan. Stir in rest of ingredients in order iven. Spread in pan. Bake 30 minutes. Cool completely for chewiest results.

Macaroni & Cheese

10oz. elbow macaroni
2 eggs
1 Tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 C. half & half
1 lb. sharp cheddar cheese, grated

Preheat oven to 375 degrees. Cook and drain macaroni. In a large bowl, lightly beat eggs w/ mustard, salt and pepper. Stir in half and half, then cheese, then macaroni. Pour into buttered, 2-qt. casserole dish; bake 25 minutes. Put under broiler 1 minute to make top brown and crisp.

Corn Bread with Bee Butter

1 egg
1 C. whole milk
1 Tbsp. orange zest, finely grated
3 Tbsp. butter, melted
1 1/4 C. flour
3/4 C. cornmeal
1/4 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger

Preheat oven to 400 degrees. In a small bowl, whisk egg well; stir in milk and zest and set aside. Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter and pour into buttered 8" square pan. Bake 20-25 min. until knife comes out clean. Serve hot with bee butter:

Cream together 1 stick of butter and 2 Tbsp. honey. Spread on hot corn bread.

Baby BLT's

Cut rounds of sourdough bread, lay them on a cookie sheet and toast under broiler. Turn them over and top each piece with a slice of cherry tomato, salt and pepper, a dollop of mayonnaise and a piece of bacon on top.

Spaghetti squash spaghetti

Spaghetti squash is my FAVORITE squash. I love it with LOTS of butter and salt and pepper...but here is a great variation:

All you need is a spaghetti squash and a jar of good tomato sauce! Preheat oven to 350 degrees. Pierce squash and place on baking sheet. Bake 45 min., turn and cook 15 min. more until shell give to the touch. Meanwhile heat up the sauce; you can jazz it up with sliced mushrooms, celery, fresh basil, crushed garlic, grated carrot, freshly ground black pepper. Cut squash in half lengthwise - discard seeds. Draw a fork through pul to make "spaghetti." Top with tomato sauce and serve with parmesan cheese.

rice with coconut and lime

2 3/4 C. chicken broth
2 C. white rice
1/2 C. dried, unsweetened coconut
1/3 C. fresh mint, chopped
2 Tbsp. cilantro, chopped
zest of one lime
juice of one lime

Preheat oven to 350 degrees. In a large saucepan bring chicken broth and rice to boil. Stir, cover, reduce heat to low and cook 15-20 minutes (till liquid has been absorbed). Meanwhile, toast coconut on cookie sheet in oven for 7-10 min, until golden. Remove rice from heat, stir in coconut and all other ingred. Serve

Seeded Pita Crisps

2 pita breads
olive oil spray
2 tsp. sesame seeds
2 tsp. poppy seeds
1 tsp. parmesan cheese
a sprinkle of paprika
salt and freshly ground pepper

Preheat oven to 350 degrees. Cut pitas into 8 wedges, then separate each wedge into 2 pieces. Arrange on baking sheet and spray lightly with olive oil; sprinkle all other ingred. evenly over tops. Bake for 10 minutes.

Baked Apples

6 Golden Delicious apples
3 Tbsp. brown sugar
3 Tbsp. chopped walnuts (if you don't like your friends who are allergic to nuts)
1/4 C. soft butter
6 Tbsp. oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 Tbsp. lemon juice
1 C. apple juice
6 fresh mint sprigs
1 1/4 C. half and half

Preheat oven to 350 degrees. Core each apple, careful not to break through bottom - leave lots of room for filling. Mix together next 7 ingredients. Fill apples, place in baking dish, pour apple juice around and bake 25 minutes. Set each in a small dish, pour over a little cream, garnish with mint and serve.

Lemon-Limeade

1/4 C. water
1/4 C. sugar
zest from 1 lemon
zest from 1 lime
juice of 3 lemons
juice of 3 limes
5 C. cold water

In a small saucepan bring water to boil; add sugar and stirl until dissolved. Remove from heat. Add zest (don't get the bitter white part) and the juice to the sugar water. To make a pitcherful, stir mixture into 5 C. cold water and add ice.

Rosemary Potatoes

Preheat oven to 400 degrees - brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, salt and cracked pepper & lay them face down on baking sheet. Brush with olive oil and bake till toasted brown - 30 minutes. For spicier potato try using Cajun seasoning salt.

Fried Green Tomatoes

2/3 C. yellow cornmeal
2 Tbsp. brown sugar
2 lrg. green tomatoes
2 eggs, beaten
1/2 C. flour

Mix together cornmeal and sugar. Cut tomatoes in 1/4" slices. Beat eggs; put flour in another dish. Dip tomatoes: egg - flour - egg - cornmeal. Fry till brown in vegetable oil. Serve with salt and pepper and lemon wedges.

Cream Corn

3 C. fresh corn cut off the cob
2/3 C. heavy cream
1 tsp. dried thyme leaves
pinch of cayenne
salt and pepper
1/4 C. + 2 Tbsp. fresh bread crumbs
3 Tbsp. parmesan cheese

Stir together corn, cream, thyme and cayenne. Pour mixture into a buttered baking dish, grind pepper over, sprinkle lightly with salt. Mix together bread crumbs and parmesan cheese and sprinkle over corn. Bake in preheated 350 degree oven for 30 minutes till topping is brown. Serve hot.

Potato Pie

5 medium Idaho potatoes
3 Tbsp. butter
3 Tbsp. flour
1 C. milk
1/4 C. minced parsley
3 Tbsp. minced fresh chives
1 1/4 tsp. salt
lots of freshly ground pepper
1 C. grated sharp cheddar cheese

Butter a 10" pie plate. Peel, quarter and cook potatoes in a large saucepan in salted boiling water until fork-tender. Drain. In same pan, melt butter, whisk in flour till blended and bubbly. Pour in milk and whisk constantly till thickened. Remove from heat. On a dinner plate, slice potatoes thinly (1/4") and add them (and all the crumbs) to the saucepan; add parsley, 2 Tbsp. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate till serving time. When ready, preheat oven to 375 degrees. Sprinkle cheese evenly over pie and bake 30-35 minutes till golden, toasty brown. Sprinkle over remaining 1 Tbsp. chives and serve.

Topped Breads

Herb and Cheese Bread:

1 loaf French bread
1/4 C. butter
1-8oz. package cream cheese, softened
2 Tbsp. minced parsley
2 Tbsp. coarsely chopped walnuts (leave these off if you're bringing this to my house, or any party I will be at....even if you're unsure I'll be there.)
1 Tbsp. dried thyme (3 Tbsp. fresh) or rosemary

Preheat oven to 400 degrees. Split bread lengthwise & butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again - wrap in foil and bake 20 minutes. Leave bread togethr; using a serrated knife cut bread into thick slices. Wrap in a clean dish towel to keep warm.

Quick Pesto Loaf:

One container prepared pesto - 1 loaf French bread. Preheat oven to 400 degrees. Split bread length wise - spread pesto on both sides. Put bread back together, wrap in foil and finish as above.

Crusty Olive Loaf:

2 Tbsp. pine nuts
1/2 lb. calamata olives, pitted and coarsely chopped
1 loaf French bread
butter
2 Tbsp. rosemary
1 clove garlic, minced
1 1/2 Tbsp. olive oil
pinch of black pepper

Preheat oven to 400 degrees. In a small skillet toast pine nuts in a little butter. Split loaf lengthwise and butter both sides. Pit olives (with pitter) & chop - put them & all remaining ingredients into food processor, pulse until mixture is a thick paste. Spread mixture on both sides. Put bread back together, wrap in foil and finish as above.

Zucchini Sticks

1/2 C. + 1 Tbsp. bread crumbs
1/4 C. parmesan
1 1/2 tsp. fresh oregano, finely minced
3 medium zucchini
olive oil spray
freshly ground black pepper

Preheat oven t 475 degrees. Combine bread crumbs, parmesan & oregano on a plate. Cut squash into evenly sized spears. Put them on a baking sheet in one layer, spray them with olive oil. Turn them all over & spray again. Roll each in crumb mixture and back to oiled baking sheet. Bake 8-10 min. till brown. Serve hot.

Tomato Salsa

5 medium vine-ripened tomatoes
1/2 tsp. salt
5 green onions, minced
1 jalapeno pepper, seeded & minced
2 tsp. minced cilantro
2 tsp. balsamic vinegar
2 tsp. olive oil
pepper and salt, to taste

Core and dice tomatoes into medium bowl - add salt and let sit 1/2 hour; pour off juice. Add green onions, jalapeno peppers (wash your hands after touching seeds) & rest of ingredients. Chill. Serve with tacos, quesadillas, steak, fish, chicken, and chips.

Bruschetta

First make the crostini or fettuntas. Cut a French bread baguette into 1/3" slices - either broil until crisp or rub bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. Choose from topping or serve plain with a dip.

Bruschetta:

You can spread crostini with soft goatcheese, then broil, then pile on the tomato mixture.

1 C. fresh summer tomatoes, minced and drained
2 Tbsp. fresh basil, slivered
2 Tbsp. green onion, minced
1 clove garlic, minced
1 Tbsp. olive oil
a splash of balsamic vinegar
pinch of red pepper flakes (opt.)
salt and pepper
whole basil leaves

Mix everything together and allow to sit at room temperature for 1 hour or more - strain some of the excess juice before serving. Pile mixture onto crisps, top with a fresh basil leaf.

Cheese Biscuits

1/8 tsp. salt
1/4 lb. butter, softened
1/2 lb. sharp cheddar, grated
1 C. flour
dash of tobasco

Preheat oven to 350 degrees. Mix all ingredients together with fingers - roll into balls. Bake on ungreased cookie sheet 15 minutes until light brown. Serve hot.

Heart Shaped Waffles

If you don't have a heart shaped waffle iron, this recipe can be used with any waffle iron.

2 eggs, beaten
1 C. + 2 Tbsp. milk
3 Tbsp. salad oil
1 1/2 C. unbleached flour
3 tsp. sugar
3 tsp. baking powder

Follow instructions for your iron - oil and preheat. In a bowl with a pouring spout, beat eggs & whisk in milk and salad oil. Stir in dry ingredients - whisk to remove bumps. Pour into waffle iron and cook till very brown and crisp. Serve with heated raspberry syrup. Refrigerate any extra batter.

Potatoes Anna

3 large Idaho potatoes
1/4 C. butter, melted
salt and freshly ground pepper
sour cream & fresh chives (opt.)

Preheat oven to 425 degrees. Peel potatoes & carefully slice them into 1/16" rounds. Put about 1 Tbsp. butter into a small oven-proof skillet. Thoroughly dry each slice of potato with paper towels as you line the bottom of the pan with overlapping slices. Dribble or brush on a bit more butter, salt & pepper and continue layering in this way until potatoes are used up. Bake 50 minutes and press potatoes down with spatula every so often. Turn heat up to 500 degrees and cook another 10 minutes. Turn out onto a plate and serve with sour cream and chives.

Candied Orange Peel

You can use this recipe with all citrus fruits.

1 C. peel (about 1 1/2 oranges)
1/4 C. water
1/2 C. sugar

Score oranges in quarters & remove peel. Scrape a sharp knife over skin to release oils. Cut into small squares; put in small heavy saucepan with enough cold water to cover. Bring to a boil, reduce heat and simmer 10 minutes. Drain, rinse and repeat this boiling, simmering and rinsing process 2 more times - this takes most of the bitterness from the peel. Add 1/4 C. water plus the sugar to the peel; slowly bring to boil, stirring until sugar dissolves - reduce heat to simmer, watching closely until syrup is almost absorbed, stir gently until completely absorbed. Pour out onto oiled (vegetable) surface to cool and dry somewhat. Store in an airtight container in freezer or refrigerator.

Chocolate Dipped Coconut Macaroons

2 2/3 C. flake coconut, firmly packed
2/3 C. sugar
1/4 C. unbleached flour
4 egg whites, unbeaten
1 C. sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract

8oz. semi-sweet chocolate, coarsely chopped

Preheat oven to 325 degrees. Combine coconut, sugar & flour. Stir in egg whites, almonds, vanilla & almond extract. Form balls from rounded tablespoonfuls & place 2" apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool. Chocolate edge: Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat & continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.

Orange Ice

This recipe is from Sweets to the Sweet by Susan Branch.  You can find her adorable books and more at www.susanbranch.com.

3 C. fresh orange juice

1/2 C. sugar

1/2 C. lemon juice

grated rind of 2 oranges

Bring orange juice to a boil.  Stir in sugar till dissolved.  Cool.  Add lemon juice and rind.  Freeze in handcranked or electric ice cream maker.  You can also freeze it in a metal bowl, stirring every so often.  Ices are best when served slightly mushy - not frozen stiff.

Kiwi Ice

This recipe is from Sweets to the Sweet by Susan Branch.  To purchase her adorable books, please visit www.susanbranch.com.

4 kiwi fruit (reserve a perfect slice for each serving) Serves 4.

4 Tbsp. fresh lemon or lime juice

1/4 Tbsp. grated rind

1 C. water

1/2 C. sugar

1/2 C. light corn syrup

Puree fruit, juice and rind in blender.  cook water, sugar and corn syrup until sugar dissolves.  Mix it all together and our into a shallow pan.  Put it in the freezer for 1 1/2 hours.  Take it out and beat it till light and fluffy.  Then back to the freezer for at least 2 hours more.  Garnish with slices of fresh fruit.  Another garnish idea would be fresh mint sprigs or pineapple slices.

Crunchy Granola Ice Cream Squares with Caramel Sauce

This recipe is from Sweets to the Sweet by Susan Branch.  To buy this adorable book, please visit www.susanbranch.com.

3 1/2 C. really good granola

1/2 C. Hershey's chocolate syrup

1 qt. vanilla ice cream, softened

Caramel sauce

Spread 2 C. granola evenly in the bottom of a 9"x9" pan.  Drizzle chocolate sauce over the granola & spread on the softened ice cream as evenly as possible.  Sprinkle remaining 1 1/2 C. granola  over ice cream & press down gently and make it level.  Freeze till ready to serve.  Cut into squares and serve with either cold or heated caramel sauce.

Caramel Sauce:

1 C. sugar

3 Tbsp. water

1 C. heavy cream

Heat sugar and water together non-aluminum pan.  Bring to a simmer & cook without stirring until amber in color.  Heat cream in another pan.  When sugar is amber, slowly pour in hot cream, whisking constantly until well blended.  Good hot or cold.

Fruit Sauces

These recipes are from Sweets to the Sweet by Susan Branch.  To buy this book, which is adorable, please visit www.susanbranch.com.

Delicious sauces to put on waffles, pancakes, french toast, german pancakes, and ice cream.

Strawberry Sauce:

Makes 2 Cups

20oz. bag frozen, whole strawberries

1/2 C. water

1/2 C. sugar

Coarsely chop 2/3 of the berries - set aside the rest.  Put chopped berries, water, and sugar in a stainless steel saucepan and bring to a boil - reduce heat to medium and continue to cook 15 min.  Stir in whole berries and heat through.  Serve warm.

Apple Sauce:

Makes 2 Cups

3 lg. green apples (granny smith)

1 C. water

1 Tbsp. sugar

1 tsp. cinnamon

Peel, core, and coarsely chop apples.  Put all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium and continue to cook 10 minutes, stirring often.  Serve warm.

Blueberry Sauce:

Makes 1 1/3 Cups

12oz. bag frozen blueberries

1/3 C. water

1/3 C. sugar

1 tsp. lemon rind

Place all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium - cook 5 min. Gently strain out berries and continue cooking liquid 5 more minutes.  (this helps to keep berries intact.)  Reduce berries to juice and heat through.  Serve warm. 

Raspberry Sauce:

2 c. fresh (or frozen) raspberries

2 Tbsp. currant jelly

1-2 Tbsp. sugar

1 tsp. cornstarch

Crush the raspberries and force through sieve to remove seeds.  Put the raspberry juice, along with the jelly, into a small saucepan and bring to a boil.  Add sugar to taste; simmer 2 minutes.  Mix the cornstarch with 1 Tbsp. cold water till smooth; slowly whisk mixture into sauce.  Cook, stirring, 5-7 min. till thickened.  Chill.

Easy Fruit Desserts

These recipes are taken from Sweets to the Sweet by Susan Branch.  To buy this book, please visit www.susanbranch.com.  

 

Sliced Peaches & Cream: Briefly dip whole ripe peaches into boiling water, peel with a sharp knife & cut into slices.  Sprinkle with sugar and chill at least one hour.  Serve with or without a wee soupcon of heavy cream.

Cantaloupe & Ice Cream:  Cut a cantaloupe in half, scrape out seeds & fill cavity with a scoop of vanilla ice cream.  

Lemon Ice:  Hollow out whole lemons and fill them with Lemon Ice and freeze them.  To Serve:  Pile them in a pyramid and tuck in mint sprigs.  Recipe:  3 1/2 C. water 1 1/4 C. sugar  3/4 C. fresh lemon juice  2 Tbsp. lemon zest.  Boil water, stir in sugar until dissolved, add lemon juice & zest & freeze in a bowl.  Remove from freezer, beat till fluffy, fill lemons and refreeze till ready to serve.

Watermelon Surprise:  Remove visible seeds from a slice of watermelon, spread with sour cream & sprinkle over brown sugar.  

Red, White, and Blueberry Sundaes:  Strawberry ice cream drizzled with blueberry sauce topped with whipped cream & a big fresh strawberry.

Blueberry Sauce:  Delicious over ice cream.  12oz. fresh or frozen wild blueberries, 1/3 C. water, 1/3 C. sugar, & 1 Tbsp. grated lemon rind.  Place all ingredients in a non-aluminum saucepan & bring to a boil.  Simmer gently for 10  minutes.  Serve hot or cold.  

Fruit Fondue with Orange Chocolate Sauce:  Skewer fresh strawberries, pineapple, bananas, pears, apples, and pieces of angel food cake & dip them into this heated chocolate sauce:  12oz. semi-sweet chocolate, 2/3 C. heavy cream & 2 Tbsp. orange liqueur.  Heat chocolate and cream, stirring over low heat till chocolate melts.  Stir in liqueur.  Keep warm over very low heat.  

Baked Bananas with Ice Cream:  Put one rip banana per person on a cookie sheet (in it's skin).  Bake at 350 degrees until it turns completely black, about 20 minutes.  Slit open and mush up, same as you would with a baked potato.  Serve with a scoop of vanilla ice cream.

Almost Fruit - for the kids:  Hollow out halfed oranges and fill with Jell-O.  Serve with a dot of whipped cream.  This makes 10 halves:  make a 6oz. pkg. of Jell-O according to instructions except use only 1 1/2 C. boiling water.

Cherries Jubilee

This recipe is from Sweets to the Sweet by Susan Branch.  Check out her adorable book and more at www.susanbranch.com.

1/4 C. sugar

dash salt

1 1/2 Tbsp. cornstarch

2 cans (16 1/2 oz. each) pitted dark sweet cherries in syrup

4 Tbsp. brandy

1 1/2 pts. good vanilla ice cream

In a large skillet mix together sugar, salt and cornstarch; add syrup from cherries, but reserve cherries for later.  Bring to a boil, stirring constantly until thickened.  Reduce heat to simmer & gently stir in cherries.  Warm the brandy, ignite it & pour over cherries.  Scoop ice cream into dessert dishes and pour hot cherries over.

Banana Fritters

This recipe is from Sweets to the Sweet by Susan Branch.  Check out her adorable books at www.susanbranch.com.

1 egg

1/3 C. milk

1/2 C. flour

2 tsp. sugar

1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. melted butter

4 bananas

juice of one lemon

2 Tbsp.  powdered sugar

cooking oil

sour cream (or ice cream)

Separate the egg & beat the white until stiff.  Beat the yolk with milk.  Stir in the flour mixed with sugar, baking powder, and salt.  Stir in the melted butter.  Fold in beaten egg white.  Cut the bananas into chunks and squeeze the lemon juice over them.  Sprinkle them with the powdered sugar.  Dip the banana pieces into the bottom and fry in two inches of hot oil.  Top with sour cream or ice cream, and serve immediately.

Heart Shaped Strawberry Shortcake

This recipe is from Sweets to the Sweet by Susan Branch.  You can check out her products at www.susanbranch.com.  She has adorable books...a perfect gift.

You'll need a heart-shaped cookie cutter, about 2 inches.

To prepare strawberries & make them juicy:  Keep back a few small, whole berries for garnish.  Cut the rest in bite-sized pieces; sprinkle a couple of spoonfuls of sugar over & toss gently.  Refrigerate for 1 hour.

Biscuits:

2 C. unbleached flour

1 Tbsp. baking powder

1 tsp. salt

2 1/2 tsp. sugar

1 1/2 C. heavy cream

4 Tbsp. melted butter

Preheat oven to 425 degrees.  With a fork, stir together flour, baking powder, salt & sugar.  Slowly add 1 to 1 1/2 C. cream, stirring constantly, just until dough comes together.  Place dough on floured board and knead for 1 minute.  Pat dough flat to about 3/4" thick.  Cut with heart-shaped or round 2" cookie cutter & brush both sides with melted butter.  Place them 1" apart on ungreased cookie sheet.  Bake 15-18 minutes till browned.  (makes about 14)

To Serve:

Whip cream with a spoon of sugar & a tsp. of vanilla to taste.  Split the biscuits, spoon berries over bottom half, add a dollop of whipped cream, replace top - more berries and cream.

Coca-Cola Cake

For Cake:

1 C. butter

1/4 C. cocoa

1 C. Coca-Cola

2 C. flour

2 C. sugar

1 tsp. baking soda

1/2 C. buttermilk

2 eggs, beaten

1/2 tsp. vanilla extract

1 1/2 C. miniature marshmallows

For Frosting:

1/2 C. butter

1/4 C. cocoa

6 Tbsp. coca-cola

1 C. miniature marshmallows

1 (1 pound) box of powdered sugar, sifted)

1/2 tsp. vanilla extract

1 C. chopped nuts (sick...leave these out if you're making this for me.)

Preheat oven to 350 degrees.  Grease 13x9" baking pan.

1.  Prepare cake.  Heat butter, cocoa and coca-cola to boiling in a saucepan.  Add flour, sugar and baking soda and mix gently.

2. Stir in buttermilk, eggs, vanilla extract and marshmallows.  Pour into greased baking pan; bake in preheated oven until toothpck inserted in center comes out clean, about 30-35 minutes.

3. Prepare frosting.  heat butter, cocoa and coca-cola to boiling in saucepan.  Add marshmallows, stirring until dissolved.

4.  Beat in powdered sugar and vanilla extract.  Stir in nuts.  Spread over warm cake.

8-10 servings

Grandma Dalton's Mayonnaise Cake

1 C. sugar

1 C. Mayonnaise

1 C. hot water

2 C. flour

2 level tsps. soda

4 Tbsp. cocoa

1 Tbsp. vanilla

1 tsp. salt

Beat sugar and mayo.  Add half of water.  Mix together flour, cocoa, salt and soda.  Add vanilla, mix all and beat 3 minutes.  Bake 25 to 30 minutes at 375 degrees.

2 Tone Dessert

#1 - Crust

1 C. flour

1/2 C. butter

1/2 C. chopped nuts (leave them out if you want friends)

mix well and press into a 9x13" pan. 

Bake 15 min. @ 350 degrees or until done.  Cool.

#2 - 1 pkg. cream cheese (room temperature)

1 C. powdered sugar

Beat well.  Fold in 1 medium container of cool whip.  Spread over cooled crust.

** #3 - 2 small pkg. instant chocolate pudding

Mix pudding with 2 1/2 C. milk until thick.

Spread over layer 2

#4  Spread 1 large container cool whip over layer 3 and sprinkle with nuts.

** You can substitute any flavor instant pudding in this latyer.

Holly Dolly Cakes - Auntie C

Melt 1 cube of oleo in a 9x13 cake pan.

Spread 1 C. to 1 1/2 C. of graham cracker crumbs in pan.

Sprinkle 1 C. of coconut on crumbs.

Sprinkle 1 C. of chocolate chips on coconut.

Sprinkle 1 C. of chopped walnuts on chips (I wouldn't do this if I were you)

Over all dribble 1 can of sweetened condensed milk.

Bake at 350 degrees for 30 minutes.

Applesauce Cookies - Aunt Mary

1 C. unsifted all purpose flour

1/3 C. nonfat dry milk

1 Tsp. cinnamon

3/4 tsp. salt

1/2 tsp baking soda

1/2 C. butter or margarine

1/2 C. firmly packed brown sugar

1 egg

1 tsp. vanilla

1/3 C. applesauce

2 C. C.W. Post Cereal

Mix flour with dry milk, cinnamon, sald and soda.  Cream butter.  Gradually beat in sugar and continue beating until light and fluffy.  Add egg and vanilla and beat well.  Add flour mixture alternatively with applesauce, blending well.  Stir in cereal.  Drop by heaping tablespoonfuls onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 10 - 12 minutes, or until edges are lightly browned.  Makes about 2 dozen.

Rusty's Cilantro Lime Rice

I love to make this to have with the creamy chicken enchiladas recipe.

1 C. uncooked rice

1 tsp. margarine

1 clove garlic, minced...I leave this out

1 tsp. grated lime peel

1/8 to 1/4 tsp. ground black pepper

2 C. chicken broth

2 Tbsp. chopped fresh cilantro

Combine rice, margarine, garlic, lime peel, pepper and broth in 2-3 quart saucepan.  Bring to a boil; stir once or twice.  Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.  Stir in cilantro.

Servings:  6

To make this recipe better, do the following:

Add in Herdez salsa verde sauce at the same time the cilantro was stirred in.  For this recipe 2-3 Tbsp. were added.

I also added some lime juice at the beginning and the end.

Oreo Brownies - Danalyn Dalton

1/2 C. butter
3 ounces baking chocolate
2 eggs
1 C. all-purpose flour
1/2 tsp. double acting baking powder
1/4 tsp. salt
1 tsp. vanilla
3/4 C. Oreo cookies, crushed
2 C. brown sugar

Melt butter and chocolate in the top of a double broiler. Cool slightly. Beat in remaining ingredients by hand. Pour into a greased 8x12 pan. Bake at 350 degrees until set, approx. 30 minutes.

Better than sex cake

1 pkg. brownies
1 tub whip cream
1 pkg. chocolate instant pudding
3 of your fav chocolate candy bars
1 bottle chocolate syrup
1 C. nuts...just leave these out..it will make it sooooo much better

Bake brownies as directed. When cool, poke random holes with wooden spoon in brownies. Make Jell-o pudding, pour over top of brownies and refrigerate 20 minutes. Top with whip cream. Chop up candy bars and sprinkle over top.

Drizzle with chocolate sauce, sprinkle with nuts (you sicko)

Black Forest Delight - Kat M.

1 pkg. (2 layer size) Devil's food cake mix
1 1/4 cup water, divided
1 pkg.(4 serving size) cherry Jell-o
2/3 C. sour cream
2/3 C. powdered sugar
1 tub (8oz.) Cool Whip (French Vanilla is the best)
1/3 C. drained maraschino cherries, divided
(I also like to use fresh cherries in the summer)
1 square semi-sweet baking chocolate, melted

Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in 2 greased 9-inch round cake pans. Loosen layers from sides of pan. Cool 15 minutes.

Boil 1 cup of the water, stir into dry gelatin mix until dissolved. Add remaining 1/4 cup water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate for at least 3 hours.

Mix sour cream and powdered sugar. Gently stir in whipped topping. Unmold 1 cake pan onto a serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries and sprinkle over the cake. Unmold the second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixtures. Drizzle with melted chocolate; garnish with reserved cherries.

Oreos

1 box devils food cake mix
2 eggs
1/3 C. oil

Mix all ingredients together, roll into balls and bake at 375 degrees for 6-8 minutes. Do not over cook. Let cool. Spread one cookie with cream cheese frosting and attach to another cookie.

Pumpkin Bars

4 eggs
1 2/3 C. sugar
1 C. cooking oil
1-16oz. can pumpkin
2 C. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. salt

Mix eggs, sugar, oil, pumpkin together until light and fluffy. Mix dry ingredients together, add to the pumpkin mix and beat well. Pour into ungreased 15x10x1 inch pan.

Bake at 350 degrees for 25-30 minutes. Cool, frost with cream cheese frosting.

Cut into bars


Cream Cheese Frosting:

1 3oz. package cream cheese (softened)
1/2 C. soft butter or margarine
1 tsp. vanilla
2 C. sifted powdered sugar

Cream butter and cream cheese together. Stir in vanilla. Add powdered sugar gradaully until frosting becomes smooth.

Macadamia Fudge Cake

Filling:

1/3 C. low fat sweetened condensed milk
1/2 C. semi sweet chocolate chips

Heat oven to 350 degrees.
Spray springform pan.

Melt milk and chips.

Cake:

1 pkg. devils food cake
1 1/2 tsp. cinnamon
1/3 C. oil
16oz. canned pears (pureed in blender)
2 eggs
1/3 C. chopped macadamia nuts
2 tsp. water

Cake mix, cinnamon, oil till crumbly
Take 2 1/2 C. of it and add pureed pears and eggs.

Mix.

Spread on bottom of pan. Drop filling by teaspoons over.

Add nuts and water to rest of cake mix and sprinkle.

Bake for 50 minutes.

Cool 10 minutes, take off sides, then cool the rest.

This recipe seems weird to me. It's written in my handwriting but I have no idea where it came from, OR if I have ever had it. If any of you try it, please let me know. It sounds delicious.

Artichoke Dip

8oz. cream
1 C. sour cream
1 C. mayo
1 C. fresh parmesan
2-14oz. cans artichoke hearts...western family chopped
2 cloves garlic...I usually just use garlic salt..I don't like having garlic in my house. ;)
1/2 Tbsp. dill weed

Bake until crusty

Wassail - Jana Harris

1 gallon apple juice (or cider)
2 oranges
2 lemons
1 lime
1 Tbsp. cloves
1 Tbsp. allspice
2 cinnamon sticks
1 quart water
1 C. sugar

Heat water to boiling in large pan. Cut oranges, lemons and lime in half and squeeze juice into a separate bowl to save. Throw skins and pulp into boiling water. Add spices and simmer 1 hour. Remove peels and pulp. Add apple juice and return to hea. Bring to boil. Add citrus juice and sugar. Simmer very lightly 10 minutes, then serve.

Taco Pasta Salad

3-4 chicken breasts baked with taco seasoning or season salt

Dressing:

2 C. mayo
Fiesta Ranch Dressing Packet
1/2 C. buttermilk

Tri-colored pasta (round/curly) - cooked
1 can kidney beans
1 can garbanzo beans
1 red pepper diced
1 green pepper diced
sliced black olives
2 chopped tomatoes
chopped cilantro
1 can corn (drained and rinsed)

Toss all of the above, set on platter, and line with Tostitos scoops and top with more tomatoes, and cheese.

Santa's Mint Cookies - Jana harris

1 C. butter softened
1 C. sugar
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
3 C. flour
2-3 pkg. Andes mints

Cream together sugars and butter until smooth. Then add remaining ingredients in order listed. Refrigerate dough approx. 2 hours before using. Wrap appox. 1 Tbsp. of dough arond Andes mint. Form into a ball, flatten, then wrap. Bake at 375 degrees for 10-12 minutes. Cool cookies, melt remaining mints and drizzle on cookies.

SALSA - Jana Harris

2- 24oz. cans of whole tomatoes
7oz. can diced green chilies
1 diced green pepper
1 diced red onion
1 Tbsp. course ground black pepper
California style blend garlic salt

Blender:

1 whole can and half of everything else. Put onions on very top. pulse. Add seasoning with whisk last.

Pumpkin Crumb Cake

1 yellow cakemix (-1 cup)
1 cube butter
1 egg

mix and press on bottom of 9x13 pan.

16oz. pumpkin
1/2 C. sguar
1/4 C. brown sugar
1 1/2 tsp. cinnamon
3 eggs

Mix and pour over crust

Topping:

1 cup cake mix
1/2 C. sugar
3 Tbsp. butter

Cut butter and sprinkle on top

Bake at 350 degrees for 40-45 minutes

Pancakes - Better Homes & Gardens

1 C. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 C. milk
2 Tbsp. oil

Stir together dry ingredients. Make a well in dry ingredients. Mix wet ingredients in another bowl. Add wet to the dry. Mix until just moistened. batter will be lumpy.

Holiday Breakfast Casserole - Jana Harris

In a greased 9x13 pan, spread 2-12oz. packages of cubed hashbrowns. Brush with 1 cube melted butter and sprinkle with Lawrey's season salt.

Bake at 425 degrees for 25 minutes.

Remove from oven and add:

1lb diced ham
2 C. grated cheddar jack cheese
1/2oz. diced green chilies

Combine the following and place on top of hame/cheese/potato mix:

4 eggs
1 C. milk
2 tsp. salt

Bake at 350 degrees for 30-35 minutes.

Homemade Syrup - Jana Harris

1 C. sugar
1/2 C. light corn syrup
1/4 C. water
1/2 tsp. ground cinnamon
1/2 C. cream (heavy)

In a small saucepan, mix all ingredients except cream. While stirring constantly, boil mixture for 2 minutes. Remove from heat and stir in cream. Cool. Syrup will thicken as it cools. Serve slightly warmed. Will keep in fridge for several months. Makes 1 1/3 cups syrup.

Ginger Snaps - Nicole Day

This is by far the best recipe I have EVER had from my good friend Nicole. They are without a doubt the best ginger snaps. I loved living with Nicole...mostly because of her ginger snaps...ha ha...just kidding. But she made some mean ginger snaps...and without further ado, here is the recipe:

1/2 C. margarine
1/2 C. shortening
2 C. sugar
2 eggs
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 C. molasses
3-4 C. flour
4 tsp. baking soda

Beat first 4 ingredients until creamy. Add next 4 ingredients and beat well. Stir in just enough flour to make into balls,a nd roll in sugar.

Bake at 350 degrees for 7-8 minutes on ungreased cookie sheet. You will be tempted to cook these longer, but I say NO! Also, I suggest softening your butter in the microwave first.

French Toast Bake - Jana Harris

12 slices bread, cubed - cut off top crust
1 pkg. cream cheese (8oz.)
8 eggs
1 C. milk
1/2 C. maple syrup

Arrange half of the cubes in a greased 9x13 baking dish. Top with cream cheese and remaining bread. In a bowl, whisk eggs, milk & syrup. Pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 min. before baking. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 20-25 minutes longer or until golden brown.

Chicken Pillows - Nicole Day

1 pkg. cream cheese
3/4 cube butter softened
canned chicken (1 lrg. can)
garlic salt
1-2 pkg. crescent rolls
1 can cream of chicken soup
1/2 cup milk

Combine cream cheese, butter, and canned chicken, mix well. Add garlic salt to taste. Roll up small amount of mixture in each crescent, bake according to crescent roll instructions.

Add remainder of mixture to can of soup and heat in medium sauce pan. Put cooked rolls over rice and top with soup mixture.

Chocolate Candies - Auntie C

Peppermint Crunch:

1/2 lb peppermint crunch
2lbs. white chocolate

melt chocolate, stir in peppermint crunch. Pour onto cookie sheet lined with parchment paper or waxed paper. Chill 10 minutes. Break into bite sizee pieces.

Quick Fudge - 4 way fudge:

1lb chocolate(butterscotch, peanut butter, milk or dark)
1 can Eagle Brand milk - 14oz.
1 C. mini marshmallows
1 C. chopped nuts

Melt chocolate wafers, add condensed milk, mini marshmallows, and nuts. Stir thoroughly and quickly. Pour fudge into 8x8 buttered pan or dish. Refrigerate until firm. Cut and serve. Makes 2lbs.

Rocky Road:

1lb. chocolate
1 C. mini marshmallows
1 C. chopped nuts

Melt chocolate, stir in mini marshmallows and chopped nuts. Can be spooned into candy cups or dropped by spoonfuls onto parchment paper

Heath Crunch:

1/2lb. heath crunch
2lbs. milk chocolate

Melt chocolate, stir in heath crunch. Pour onto cookie sheet lined with parchment paper or waxed paper. Chill 10 minutes. Break into bite size pieces.

Peanut Logs:

1/2 lb. peanut logs
1/2 lb. chocolate (milk, dark, or white)

Melt chocolate, coat peanut logs in chocolate. Place on parchment paper to dry. Can be topped with chopped peanuts or sprinkles before drying.)

Trash:

1lb. White Chocolate
1 C. Dry roasted peanuts
1 C. broken pretzels

Melt chocolate. Stir in dry roasted peanuts and broken pretzels. can be spooned into candy cups, or dropped by spoonfuls onto parchment paper.

Popcorn Cake - Auntie C

4 quarts popped popcorn
1lb. m&m's
1 C. peanuts
1 stick of butter
1/4 C. oil
1lb marshmallows (regular size)

Melt butter, oil, and marshmallows. Pour over popcorn, m&m's adn peanuts. Mix and press into angel food cake pan, refrigerate.

Salted Peanut Bars - Jolene

1 yellow cake mix
1/3 C. margarine, softened
1 egg

Mix together and press in 9x13" greased pan. Bake 12 minutes at 350 degrees. Remove from oven and sread 3 C. miniature marshmallows on top and return to the oven for 3 minutes.

12oz. peanut butter chips (not 10oz)
1/2 C. white corn syrup
1/2 C. margarine

Melt together and add 1 tsp. vanilla. Then add 2 cups spanish peanuts and 2 C. Rice Krispies. Spread over bars and cool.

Pine Cone Dip Cheese Ball

1 pkg. cream cheese
1/2 C. mayonnaise
5 strips bacon cooked, cooled, and broken up
2 T. green onion
1/2 tsp. dill weed
1/8 tsp. pepper

Combine and refrigerate - then mold into shape and cover with smoked almonds.

Angel Food and Jello Dessert

1- 11oz. or 13oz. Angel food cake
1- 6oz. pkg vanilla pudding
1 1/2 C. vanilla ice cream
1- 6oz. pkg. strawberry jello
2 C. unsweetened frozen strawberries

Break up angel food cake in 9x13" pan, or trifle bowl. Make vanilla pudding according to directions on pkg. Add vanilla ice cream Pour over cake and refrigerate. Make strawberry jello - use only hot water. Mix strawberries into jello. Let gel, NOT set. Pour over cake mixture and refrigerate. When ready to serve, spread cool whip or whipped cream on top.

Reames Turkey Tetrazzini

1-12oz. pkg. noodles
1 - 10 3/4oz. cream of mushroom soup
1/2 C. milk
1/2 C. water
2 C. shredded cheddar
1 1/2 C. turkey cooked and cubed
1 1/2 C. frozen peas and carrots
1/4 C. seasoned bread crumbs
2 T. parmesan cheese
2 T. parsley

Cook noodles - drain- combine soup, milk, water and cheddar cheese. Cook and stir over medium heat until cheese melts. Stir in cooked noodles, turkey, peas and carrots. Put in baking dish - combine crumbs and parmesan cheese. Sprinkle over top.

Bake uncovered at 375 degrees for 30 minutes.

Makes 6 servings

Cranberry Bars - Jolene

Cranberry Filling:

3/4 C. sugar
1/2 C. water
2 C. cranberries
1/4 C. orange juice
1 T. grated orange peel
1 T. butter
1/2 tsp. cinnamon
1/4 tsp. salt

I purposefully left the nuts out of this one...and I'm not going to tell you how many it called for...ha ha ha!

Combine sugar and water in pan and bring to boil. Add cranberries and cook until popped, about 5 minutes. Add juice, peel, butter, cinnaom and salt. Cook 5 more minutes or until thick...this is where you would add the nuts...good thing you don't have to.

Oatmeal Dough:

2 C. sifted flour
1 tsp. salt
1 1/2 C. sugar
1 1/2 C. butter
3 C. oatmeal

Sift flour, salt and sugar. Cut in butter. Add oatmeal, mix thoroughly. Pat half mixture in 9x13 pan, spread filling-pat remaining mixture. Bake in preheated oven 425 degrees for 25-30 minutes. Cool and cut in bars. Makes about 40 bars.

Chicken Cordon Bleu

1 C. sour cream
1 can cream of chicken soup
1/2 can milk
onion salt

Combine first 4 ingredients

6 chicken breasts - pounded
6 slices swiss cheese
6 slices ham

Roll up, and cover with ham

Bake at 350 degrees for 30-45 minutes

Cranberry Salad - Arianne Thompson

1 can crushed pineapple - drained
1 apple chopped up in food processor
1 bag fresh cranberries - chopped up in food processor
Add 1/2 C. sugar to the pineapple
2 C. mini marshmallow (optional)
1 container of cool whip
If pomegranates are in season, I like to add them in.

Hawaiian Hay Stacks

White rice

Sauce:

1/2 C. margarine
2 tsp. salt
1/2 tsp. pepper
1/2 C. flour

Melt margarine, sprinkle flour until paste, add 3 C. chicken broth. Add 1 C. half and half and 1 C. cream of chicken soup. If you want, you can add additional chicken to this mixture...cook chicken beforehand and cut up into squares.

Toppings:

green peppers
red peppers
pineapple tidbits
Chinese noodles
tomatoes
cheese
frozen peas
toasted coconut
slivered almonds
chopped green onion
mushrooms

Halibut with Cilantro and Lime Sauce

3/4 C. reduced calorie mayonnaise
1/2 C. chopped cilantro
2 Tbsp. lime juice
1 med. tomato, seeded and diced
4 (6oz) halibut steaks, 3/4 inch thick
2 sm. scallions, diced
Corn oil cooking spray

Combine mayonnaise, cilantro and lime juice. Transfer 1/2 C. and set aside. Stir in tomato. Brush fish steaks with mixture. Heat over medium-high heat, cook turning once 8 minutes or until fish flakes easily Top with remaining sauce and top with scallions...or don't. :)

Fried Halibt w/ Fresh Tomato Sauce

2lbs halibut fillets, 3/4 inch thick
salt and pepper to taste
1/2 C. flour
3/4 C. olive oil
3lg. tomatoes, peeled and chopped
6 Tbsp. red wine vinegar
4 cloves garlic, minced...I left this out of course...I think I used a little garlic salt.
1 Tbsp. dried rosemay, crumbled
2 tsp. dried thyme, crumbled
3 bay leaves
Salt and pepper to taste

Sprinkle fish (sometimes I just like to buy the lightly breaded halibut from Costco and skip this part,) with salt and pepper. Dredge with flour. Heat 1/2 C. olive oil in a medium skillet. Add fish in batches and fry until just opaque, about 2 minutes per side. Drain on paper towels. Add remaining olive oil to the same skillet. Add all remaining ingredients. Simmer until liquid has evaporated and sauce is thick, stirring frequently, about 15 minutes. Arrange fish on a serving platter. Top with sauce. Can be served warm or at room temperature.

Serves 6-8

Chocolate Cake - Sharla

1 Pillsbury Chocolate Cake mix
1 pkg. instant chocolate pudding
4 eggs
1 C. sour cream
1/2 C. oil
1/2 C. water

Beat 2 minutes, add white chocolate chips

Bake in 8 0r 9" pans

350 degrees for 30-35 minutes

Frost with Duncan Hines whipped frosting
Cover sides with mini chocolate chips

Hashbrown Quiche - Jolene

Crust:

3 C. hashbrowns
1/4 C. butter - melted

Thaw hashbrowns, if wet, pat dry. Mix with melted butter, press in pie plate

Bake at 350 degrees for 20-25 minutes

Filling:

3 eggs - beaten
1 C. half and half
1 C. swiss or cheddar cheese or 1/2 and 1/2
salt and pepper

meat - ham, bacon, sausage, green pepper, onion, mushrooms, etc.

Bake at 350 degrees for 30-40 minutes or until knife comes out clean.

Banana Cake - Kitty Mortimer

1 1/2 C. Sugar
1 C. oil
2 tsp. vanilla
4 Ripe bananas
4 eggs
1 1/2 C. white flour
2 C. wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
You may add chocolate chips 2-3 cups
Mix all together.
Bake at 350 degrees for 25 minutes. Bake in a LARGE cookie sheet, and grease and flour

7-Layer Bean Dip (maybe 8 layers, maybe 9...)

1st layer - Bean Dip
2nd layer - Guacamole or cut up avocado
3rd layer - Sour cream
4th layer - Green onions...I would skip this layer and would LOVE it if everyone else did too.
5th layer - Tomatoes
6th layer - Black olives
7th layer - Cheddar Cheese
8th layer - Browned Ground Beef
9th layer - Green chiles, chopped, drained
10th layer - Pace Picante Sauce
11th layer - I think you get the idea...

Ingredients:

2 cans bean dip (mildor hot)
2 cans guacamole (or a couple ripe avocados)
1 bundle of green onion, chopped...if you have to
2 tomatoes, chopped(drained)
1 can black olives
8 oz. package cheddar cheese
16 oz. sour cream
1 pkg. taco mix
1 extra lg. bag of tortilla chips

Antipasto Vegetable Pizza - Pampered Chef

2 pkgs (13.8oz. each) refrigerated pizza crust
1 Tbsp. olive oil
1 C. (4oz.) grated provolone cheese
1 jar (6-7.5oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, pressed
1/2 C. pitted ripe olives
1 sm. yellow squash or zucchini
2 plum tomatoes
2 Tbsp. chopped fresh parsley
Toasted pinenuts optional

1. Preheat oven to 400 degrees. Unroll both packages of dough side by side over bottom of pan, trimming excess dough even with long sides of pan. Brush oil over dough. Bake 16-18 minutes or until golden brown. Remove from oven, sprinkle cheese over hot pizza crust.

2. Drain artichoke marinade into a bowl. Add italian seasoning and garlic. Whisk. Coarsely chop artichokes and olives, add to bowl. Cut stem from squash, cut squash crosswise into quarters. Slice tomatoes in half, scrape out seeds, and dice. Add artichokes, olives, squash and tomatoes to bowl, mix well.

3. Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares and serve.

Makes 12

Thai Peanut Dressing - Julie Eldredge

1 Tbsp. garlic
1 C. Apple Juice
1/3 C. Honey
1/4 C. Braggs Amino or Soy Sauce
Red Pepper Flakes to taste (give it heat, spice)
1 Tbsp. Ginger
1/3 C. Peanut Butter
1/2 tsp. sesame oil
2 Tbsp. Rice Vinegar
Lime Juice to taste (2 tsp.)

Mix in blender until it becomes warm (feel jar), tis really mixes the flavors well. Refrigerate overnight to thicken. Keeps in refrigerator 5-7 days.

Asian Noodle Salad - courtesy of Julie Eldredge

Salad Ingredients:

1 package linguine noodles, cooked, rinsed and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 bag baby spinach
2 heads Romaine lettuce
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (also called "mung bean srouts")
3 sliced scallions - ewww baby, I'd leave these out. :)
3 peeled, sliced English cucumbers...I'd leave these out too. gross!
10-15 sugar snap peas
LOTS of chopped cilantro - up to one bunch
1 can whole cashews, lightly toasted in skillet - cashews are Kelli approved
(or almonds and cranberries...also Kelli approved)

Dressing:

Juice of 1 lime
8 Tbsps. olive oil
2 Tbsps. sesame oil
6 Tbsps. soy sauce
1/3 C. brown sugar
3 Tbsps. fresh ginger, chopped
2 cloves chopped garlic...ewwww stinky
2 hot peppers or jalapenos, chopped
More chopped cilantro - LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tong or CLEAN hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro

Chocolate Chip Cookies

1 C. butter or margarine
3/4 C. sugar
3/4 C. brown sugar
2 eggs
1 tsp. vanilla extract
2 1/4 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 C. semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Grease cookie sheets.
2. In a large bowl, cream together shortening, brown sugar and sugar until light and fluffy. Add eggs one at a time, beating well with each addition, then stir in vanilla. Combine flour, baking soda, and salt; gradually stir into creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls oto cookie sheets.
3. Bake for 8-10 minutes until light brown.

Jolene's Pecan Dessert

People love this, but I don't know why...full of pecans...ewwww

2-pkg. Pecan Sandies Cookies
2-One half gallon ice cream(Vanilla, buy the carton so you can slice it up)
1 plastic bottle of caramel sauce
1 sq. butter or margarine
1 pkg. pecans (The pieces are better than the chopped)

Crust: Crush one package Pecan Sandies. Mix with one square butter and pat into bottom of 9x12 glass pan.

Squeeze a drizzle of caramel over that, reserving half for the top.

Slice ice cream and place evenly over top of crust.

Crush second package of cookies and crumble over top of ice cream..
Leave this package in bigger chunks of cookie.

Sprinkle with nuts and drizzle with remaining caramel.

Freeze for several hours until completely frozen.

Butterscotch Bubble Loaf

24 Rhodes Dinner Rolls, thawed but still cold
1/2 butterscotch pudding mix, non-instant
1/2 C. pecans...ewww, chopped
1/2 C. brown sugar
1/2 C. buter or margarine

Thaw rolls until sof (about 2 hours at room temparture). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling with yucky pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wra. Let risse until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 degrees for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Soup Bowls

1 loaf Rhodes white or wheat bread, thawed but still cold
1 egg, beaten

Cut loaf into thirds. Form each third into a ball. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 25 minutes or until gold brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup. For larger bowls cut loaf in half.

Fried Dough ( scones, sopapillas, elephant ears)

Rhodes Dinner Rolls or Rhodes Texas Rolls thawed and risen
vegetable oil
powdered sugar, butter, jam or honey if desired.

Pour oil 2-3 inches deeps into a large pan or an electric frying pan, and heat to medium high setting or 375 degrees. Flatten each dinner roll nto a 3-4 inch circle or each Texas roll into a 5-6 inch circle. Fry dough on each side until golden brown (about 15 seconds each side.) Remove and drain on paper towels.

Serve hot. Sprinkle with powdered sugar or serve with butter, honey, or jam

Easy Homemade Pizza

10 Rhodes Dinner rolls or 1 loaf pizza dough thawed and risen
1/2 C. pizza sauce
2 C. mozarella cheese

Suggested toppings:

sausage (cooked), pepperoni, onions - ewwww, mushrooms, olives, green peppers, and tomatoes

Spray board or counter top with non-stick cooking spray. Roll loaf or combined dinner rolls into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap and spread sauce over crust. Add desired toppings and springle with cheese. Bake at 425 degrees for 15 minutes or until crust is golden.

Chocolate Crinkles

3/4 C. oil
3/4 C. cocoa
2 C. sugar
4 eggs
2 tsp. vanilla
3 C. flour
2 tsp. baking powder
1/2 tsp. salt

Roll in balls. Roll in powdered sugar.

Bake at 350 degrees for 12 minutes.

Biscuit Orange Rolls

I cube margarine
3/4 C. sugar
1 orange rind grated

Melt butter and add in sugar and orange rind.

3 pkg. butterflake rolls - pillsbury in the brown packages. They usually come in 4 rolls.

Roll each roll in mixture and stack side ways in bundt pan.

Bake at 350 degrees for 30 minutes.

Marshmallow Topping - grandma's

1 C. sugar
2/3 C. karo syrup
1/2 C. hot water

Heat to dissolve sugar. Boil to firm ball 230 - 238 degrees. Beat 2 egg whites until stiff. Add syrup beating until fluffy. Stir in 1/4 C. mayonnaise and 1/4 tsp. vanilla or grated 1 Tbsp. orange rind.

Much, much better than that marshmallow you buy in the jar.

Pumpkin Icing

Cream 2 Tbsp. soft butter, 1 egg, 1 tsp. lemon extract, 1/4 C. pumkin, 1/ tsp. salt and 1lb package powdered sugar together. Spread on cooled pumkin cookies.

Italian Cream Cake

1/2 C. margarine
1/2 C. shortening
2 C. sugar
5 eggs
2 C. flour
1 tsp. soda
1 C. buttermilk
3 1/2 oz. coconut
1 C. chopped walnuts - go ahead, leave them out...you know you want to.
1 tsp. vanilla
1 tsp. coconut flavoring

Separate eggs, and beat whites until stiff. Cream margarine, shortening and sugar. Add egg yolks, one at a time, beating well after each o ne. Dissolve soda in buttermilk add alternatively with flour. Add coconut, nuts and flavorings. Fold ini egg whites. Pour into 3 greased and floured 9" pans.

Bake pre-heated at 350 degree

Cream Cheese Icing:

1 8oz. pkg. cream cheese
1 cube margarine
1lb box powdered sugar
1 tsp. almond extract

Peanut Butterfingers

3/4 C. peanut butter
3/4 C. butter
3/4 C. sugar
3/4 C. brown sugar
3/4 tsp. soda
1/2 tsp. vanilla
2 eggs
1/2 tsp. salt
1 1/2 C. flour
1 1/2 C. oats

Spread on cookie sheet

Bake at 350 egrees for 10-15 minutes

While hot spread whipped peanut butter 1 C.
Frost with chocolate frosting

Fresh Peach Cobbler - Charlene

6 to 8 C. fresh sliced peaches
1 1/2 C. flour
1 tsp. cinnamon

Mix together and pat in 9x13 dripper pan. Dot with a little butter.

3 C. flour
1/2 C. sugar
3/4 tsp. salt
6 tsp. baking powder
3/4 C. butter flavored shortening
1 large egg
1 1/4 C. milk

Combine dry ingredients. Cut in shortening. Beat egg slightly with milk and stir ini dry ingredients. Spoon on top of peaches and sprinkle with cinnamon sugar (1/4 C. sugar and 1/2 tsp. cinnamon)

Bake at 350 degrees for 1 hour.

Serve warm with ice cream or cool whip or half and half.

Pistachio Cake

1 white cake mix
1 sm. package instant pistachio pudding
2 eggs
3/4 C. oil
1 C. 7-up
1/2 C. coconut

Mix together and pour in bundt pan sprayed with pam or greased and floured.

Bake at 350 degrees for 45 minutes.

Frosting:

1 sm. package pistachio instant pudding
1 carton cool whip

Rice Pudding

4 C. milk
1 egg (well beaten)
1 pkg. vanilla cook & serve pudding (4 serving size)
1 C. rice
1/4 C. raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Gradually stir milk and egg into pudding mix in sauce an. Add rice and raisins. Stir over medium heat until mixture comes to a boil. Cool 5 min. Pour in dessert dishes - sprinkle with cinnamon and nutmeg. Makes 5 cups.

Or you can just go buy Kozy Shack rice pudding at Wal-mart, throw in a few raisins, and voila!

Poppy Seed Cake

1 yellow cake mix
1 pkg. instant vanilla pudding
1/2 C. oil
1 C. water
4 eggs
3 T. poppy seeds

Beat 15 minutes

Grease and flour pan.

Bake at 350 degrees for 35-40 minutes

Easy Coconut Cake - Charlene

1 yellow cake mix - bake and cut in halves

frost with 2 C. cool whip
1 C. sour cream
2 C. powdered sugar
14oz. pkg. coconut

wrap up and refrigerate for 3 days

Cut and serve.

Wacky Cake - Chocolate

Now this is a WACKY recipe!

3 C. flour
2 C. sugar
2 tsp. soda
1 tsp. salt
6 T. cocoa (little more)

Mix all together in sifter about 6 times. Put in cake pan, make holes in mixture.

2 tsp. vinegar (hole)
2 tsp. vanilla (hole)
10 Tbsp. cooking oil (hole)
2 C. water over top ad mix together (not too much)

Bake at 350 degrees for 40 minutes

Christmas Spice Cake

1 C. sugar
2 1/2 C. flour
1 Tbsp. cinnamon
2 tsp soda
1/2 tsp. cloves
1 1/2 C. applesauce (sweetened)
1/2 C. melted butter

Bake at 350 degrees for 40 minutes

Christmas Egg Nog - Charlene

Fill blender with ice, and 16oz. can frozen orange juice. Fill with egg nog - grind. Empty out and fill blender with ice again and the rest of the egg nog and grind.

Put in punch bowl.

Add 1 2-liter 7-up and 1/2 gallon vanilla ice cream.

We have this every year...and it's really the only way I enjoy egg nog.

Bacardi Rum Cake

1 C. chopped pecans or walnuts...throw them away before your start...unless you're gross, then add them in.
1 pkg. yellow cake mix
1 sm. pkg. vanilla pudding
4 eggs
1/2 C. cold water
1/2 C. oil
1/2 C. dark rum (80 proof)

* if pudding is in cake mix, omit pudding, use 3 eggs, and 1/3 C. oil

Glaze:

1/4lb. butter
1/4 C. water
1 C. sugar
1/2 C. rum

Preheat oven to 350 degrees. Grease and flour tube pan. Sprinkle nuts, unless you threw them away...which you should have, on the bottom of pan. Mix cake, pour over said nuts. Bake 1 hour. Cool. Turn out and prick with fork. Spoon & brush glaze over top and sides. Repeat until glaze is used.

Glaze:

Melt butter, stir in sugar and water. Boil 5 minutes. Stir constantly. Remove from heat and stir in rum.

Honey Taffy - Nuala People

This is a delicious treat I learned how to make as a child from a dear friend who lived down the street.

1 C. honey
1 C. sugar
a few grains of salt
1 Tbsp. margarine

Boil everything but the margarine to hard boil stage. Add margarine. Pour onto a well buttered pan. Cool enough until you can stretch to creamy white. Stretch into ropes and cut. You can take wax or parchment paper and roll them up.

Pina Colada Cream Cake

1 box yellow cake mix
1 8oz. can crushed pineapple w/own juice
2 Tbsp. cornstarch
1-2 Tbsp. sugar
1/2 tsp. coconut and butter flavoring

bake cake as directed in two 8 inch or 9 inch rounds.

While cake cools, thicken pineapple (in juice) with cornstarch which as been softened in 1/4 C. cold water. Cornstarch is approximate. Just add to thicken. You may add the sugar to taste. Spread between layers when colled. Chill cake

Frosting:

1 1/2 C. whipping cream
1 box instant coconut pudding
1/2 C. shredded coconut
1/4 - 1/2 C. milk

Top with toasted coconut 1- 2 Tbsp
toast coconut at 350 degrees for 2 minutes

Whip cream until almost stiff, slow blender and add pudding. Fold in coconut by hand and add enough milk to spread.


I haven't made this...only eaten it. It sounds challenging...but I know it's D-licious!

Apple Cake w/ Caramel Topping

This is by far my favorite dessert. It's so delicious.

2 C. sugar
2 eggs
1 cube margarine
2 1/2 C. flour
1 tsp salt
2 tsp. soda
2 tsp. nutmeg
2 tsp. cinnamon
4 C. grated apples
1 C. nuts ...oh, you naughty nuts, get out of my cake

Cream sugar, eggs and shortening. Add flour, don't beat after.

Bake at 375 degrees for 30 minutes


Caramel Topping:

3/4 C. margarine
1 C. brown sugar

Melt together

3 C. milk - get hot, not boiling
2 T. cornstarch in water

Add until it's as thick as you want.

Pour over cake

Caramel Popcorn

8 C. popcorn or 4 quarts

3/4 C. sugar
3/4 C. brown sugar
1/2 C. corn syrup
1/2 C. water
1 tsp. vinegar
1/4 tsp. salt

Heat to boiling, stirring constantly until it reaches 260 degrees. Reduce to low and stir in 3/4 C. margarine.

Pour over popcorn & shape into balls.

Frozen Fruit Cocktail - grandma's

My grandmother makes this for every Thanksgiving and Christmas. We eat it before our meal...and it's always delicious and refreshing.

Juice 4 oranges and 3 lemons
Add 1 tall can crushed pineapple in syrup
mix in 2 C. sugar
Dice 3lbs (10) peaches
Cut up 1/3 cantaloupe (dice)
maraschino cherries - choose amount
Freeze in pint bottles (about 7)
When serving add sprite, or cherry 7-up and sliced bananas

Zucchini Bread - grandma's

3 eggs well beaten
1 C. oil
2 C. sugar
2 C. raw grated zucchini
3 tsp. vanilla
3 C. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 C. chopped nuts (you know how I feel about these...just leave 'em out)

Add eggs, oil, sugar, zucchini & vanilla - mix well. Add dry ingredients and stir in well.

Grease and flour 2 loaf pans

Bake 350 degrees for 40 minutes

Red Christmas Crunch

2 C. crushed pretzels
3 T. sugar
1/2 C. melted margarine

Mix together, pat into a 9x13 dripper pan. Bake 5 minutes, let cool.

1 80z. pkg. cream cheese
1 C. sugar
1- 12oz. container of cool whip
1 - 15oz. can crushed pineapple (drained)

Cream, cream cheese and sugar - fold in cool whip and pineapple. Spread on crust. Top with cherry pie filling.

Rum Cake

1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
1/2 C. water or milk
1/4 C. oil
1/3 C. rum (dark & dry 80 proof)
1 C. flake coconut

Blend all except stir in coconut by hand. Beat 3 min.

Bake at 350 degrees for 25-30 minutes

Frosting:

1 8oz. can crushed pineapple
i pkg. coconut instant pudding
1 9oz. pkg. cool whip
1/4 C. rum

Quiche - by Charlene

We have this every Christmas. I LOVE it!

1 C. swiss cheese
3/4 C. ham
2 green onions (leave these out unless you want stinky breath and gas all day)
1/2 green pepper
mushrooms
3 eggs
1 C. cream
1/2 tsp. salt
1/4 tsp. dry mustard

Bake unpricked shell 5 minutes at 425 degrees. Remove from oven arrange cheese, ham, etc. on bottom. Slightly beat eggs, add cream and other ingredients. Pour into shell.

Bake at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

Carrot Cake

2 C. carrots
3 C. flour
2 C. sugar
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 1/2 C. pineapple (crushed)
2 tsp. vanilla
1 C. oil
1 Tbsp. orange juice

Bake at 350 degrees for 45 minutes

Frost with your choice of frosting.

German Pancakes

This was and probably is still my favorite breakfast food ever. My mom used to make these for us when we were kids, and I just couldn't get enough of them.

1 C. flour
1 C. milk
6 eggs
1 tsp. salt
4 Tbsp. butter

Mix flour, eggs, milk and salt. Melt butter in 9x13 pan. Pour in batter and bake for 25 min. or until done. Preheat oven to 400 degrees.

Pumpkin Cookies

2 C. brown sugar
2 cubes margarine (1 cup)
2 eggs
4 C. flour
2 tsp. salt
2 tsp. soda
1 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
2 C. cooked pumpkin
1 tsp. vanilla
1 tsp. lemon extract
1 C. chopped walnuts (feel free to leave these out for our friends that are allergic...like ME!)

Add eggs one at a time beating after each addition.

Add dry ingredients to creamed mixture gradually. Add pumpkin and flavorings, nuts and beat again. Drop by tsp. on greased cookie sheet. Bake at 375 degrees for 12 minutes or until set.

Hot Punch

1 C. frozen orange juice
1 C. frozen lemonade
2 C. sugar
1 tsp. almond extract
1 tsp. vanilla
Add enough water to make one gallon

Heat and serve.

Candied Chex Mix - Perfect for Paries...or just for you.

3 C. pretzels
3 C. rice chex
3 C. cheerios
1 1/2 C. peanuts

Boil to soft ball:

1/2 C. karo syrup
2 cubes margarine
1 1/2 C. sugar
add 1 1/2 tsp vanilla when cooled

Pour over snacks and mix well.

Sugar Cookies w/ frosting

1lb. margarine
3 C. sugar
3 large eggs (1/2 recipe - use 2 eggs)
7 C. flour - make sure it's level
4 tsp. cream of tartar
2 1/2 tsp. soda
1/2 tsp salt

Bake @ 350 degrees for about 13-15 minutes. Do not overcook. The cookie should be cracked on top and golden yellow, bottoms should be golden.

Frosting:

1 C. shortening (butter flavored)
1 egg white
2 T. karo syrup
1/2 tsp. salt
1/2 C. milk
1 tsp. vanilla
6 C. powdered sugar

Beat together for 5 minutes.

Lemon Cupcakes - most delicious EVER

If you like Sprinkles cupcakes, you'll love these. Make them to share, or you'll eat ALL of them yourself.

1 C. unsalted butter
2 C. sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 tsp. lemon extract
3 Tbsp. lemon zest
1 tsp. fresh lemon juice
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt


Combine butter and sugar and cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice, blend well. Add 1 C. flour, baking powder and salt, blend to combine. Add remaining flour in two parts, blending to combine between each.

You will need to fill the cup almost full in order for it t be all the way to the top.

Bake at 350 degrees in muffin cups for 17 min. They will look like they are underbaked, but don't cook longer or they will be dry.


Frosting for cupcakes:

1 C. shortening (butter flavored)
1 egg white
2 T. karo syrup
1/2 tsp. salt
1/2 C. milk
1 tsp. lemon extract
6 C. powdered sugar
I like to add lemon juice and zest until I can taste the lemon.

Beat together for 5 minutes.

Clam Chowder

1 can clams
1/2 C. onions diced small (again with the onions...bleh! )
1/2 C. celery diced small
1 C. diced potatoes

Drain clams. Pour juice over veggies & add just enough water to cover veggies. Simmer over medium heat until tender.

Melt together:

1/2 -3/4 C. butter or margarine
1/4 C. flour

Blend and cook 1 minute

Add:

1 quart half & half
1 1/2 tsp. salt
1/2 tsp. sugar
pepper to taste

Cook and stir until thick and smooth. Add clams and undrained veggies to white sauce. Simmer slowly and SERVE.

If you're up for something new...add a half can green chilis to this...makes is spicy and delicious...just like Market Street Grill's Clam Chowder

White Baked Spaghetti

Another one from girl's weekend that I haven't tried:

1 C. chopped onion (this could be why I haven't tried it...I would leave this out. :) )
1 can sliced olives
1 can cream of mushroom soup
1lb. ground sausage
2 C. shredded mozzarella
1 Tbsp. Butter
12oz. spaghetti cooked
1 chopped tomato
1 bottle alfreo sauce
garlic powder to taste

Cook onion and sausage in skillet. Drain grease. Add olives and tomatoes. Add alfredo sauce. Simmer uncovered for 10 min. Place half spaghetti in a baking dish. Top with mozzarella. Repeat layers. mix the soup and pour over casserole. Sprinkle top with garlic powder.

Bake uncovered for 30-35 minutes at 350 degrees.

Sensibly Delicious Chocolate Chip Cookies

This recipe came from our Girl's Weekend. I'm ashamed, but I haven't tried it yet. If any of you decide to try it, let me know how it is:

3 C. flour
1 1/2 tsp. soda
1 tsp. salt
1 1/4 C. brown sugar
1/2 C. sugar
1/2 C. butter, softened
1 tsp. vanilla
2 egg whites
1/3 C. water
2 C. chocolate chips
1/3 C. nuts (optional, and ALWAYS left out by me. ;) )

1. Preheat oven to 350 degrees
2. Combine dry ingredients; set aside
3. Cream sugars, butter & vanilla; beat in egg whites, gradually. Beat in dry ingredients alternating with water. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto lightly greased baking sheets. Bake for 10-12 minutes.

Makes about 5 dozen cookies. 3 grams of fat per cookie. (not near enough for me.)

Creamy Chicken Enchiladas

Use the medium sized flour tortillas. I like to buy the package of 24 to make 2- pans. Each 9x12 pan can hold about 10 enchiladas.

You will need to double the recipe to make both 9x13 pans.

1 can cream of chicken soup
1 medium container of sour cream

Mix the two together and add one can of diced green chilis.

I use about 3lbs of chicken to make both pans. Cook the chicken in the microwave for about 10-15 minutes on high in a glass cooking pan. I like to use seasonall and pepper on the chicken before I cook it. After the chicken is done, cut it into squares.

I look to put a small amount of the cream mixture on the bottom of the pan so the tortillas don't stick. Spread a couple of tablespoons of the sauce, some chicken and grated cheese, roll them up with the open side down. Cover the enchiladas with the remaining sauce and top with grated cheese.

Bake for 30 minutes at 350 degrees. If you make them ahead of time and put in the fridge, then add another 15 minutes to the cooking time.