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.