1 egg
1 cup peanut butter
1 cup sugar
*Preheat oven 350°, mix well, spoon balls on cookie sheet, push Hershey's kisses in the top of each, bake for 10-15 minutes
Published with Blogger-droid v2.0.1
Tuesday, November 29, 2011
Thursday, November 24, 2011
Greatest new recipe
Diced red apples
Diced Snickers Candy
Cool Whip
*mix, chill, serve
Published with Blogger-droid v2.0.1
Monday, February 14, 2011
Practice Makes Perfect
First time practicing for my daughters first birthday.
Its not perfect, but I have 3 months to find my technique. I have never worked with fondant before, so I will have to make more and keep on practicing.
Friday, February 4, 2011
Cookie Recipies
Almond cookies- Kelly
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur
Preheat oven to 400 degrees F (200 degrees C). In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly coloredCranberry orange Cookie- Sara1 cup butter, softened 1 cup white sugar 1/2 cup packed brown sugar 1 egg 1 teaspoon grated orange zest 2 tablespoons orange juice 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups chopped cranberries 1/2 cup chopped walnuts (optional) 1/2 teaspoon grated orange zest 3 tablespoons orange juice 1 1/2 cups confectioners' sugarPreheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Chewy oatmeal Chocolate cookies- Nichole
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Oatmeal Butterscotch Pan Cookie- Lyndsey
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs 1 teaspoon vanilla extract
3 cups quick cooking oats
2 cups butterscotch flavored chips
Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking dish; set aside. In a medium bowl, combine flour, baking soda, salt and cinnamon. In another mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. With an electric mixer at medium speed, beat until light and fluffy. Gradually add flour mixture to the butter mixture to blend. Stir in oats and butterscotch chips; mix well. Spread batter into baking dish; bake for 20 to 25 minutes or until golden and set. Makes 32 bars.
Thursday, February 3, 2011
Thursday, January 13, 2011
Holy Recipes!
My mother in law brought me "a few" recipes. *giggle* okay, so when she brought in her rat nest of a box of recipes, I couldnt help but laugh. Needless to say, I asked her if she would like me to type them up and organize them for her. I have started a recipe scrapbook for her, and Im so excited to finish it. These are the recipes I typed up...feel free to scroll through and try out some.
Baked Beans
3-12 cans Pork & Beans
1 medium onion
1 teaspoon mustard
¾ cup and 1 tablespoon ketchup
1 ½ cup brown sugar
5 slices bacon
*Combine all ingredients and bake 300° for 3 ½ hours
Raspberry Cobbler
1 ¼ cup sugar
2 ½ tablespoons cornstarch
1 ¾-2 cups water
6 cups fresh fruit
(make 2 9” pie crusts to line casserole dish and cover cobbler)
*Preheat oven to 400°
*Mix sugar, cornstarch, and gradually stir in water
*Bring to boil and boil for 1 minute, stirring constantly
*Add fruit and juice
*Pour in to pie crust 3qt baking dish, dat with butter, sprinkle with cinnamon and cover with pie crust
Potluck Chicken Casserole
Cheryl McLemore
½ cup chopped fresh mushrooms
3 tablespoons finely chopped onion
2 cloves of garlic, minced
3 tablespoons butter or margarine divided
3 tablespoons flour
1 ¼ cup milk
¾ cup mayo
4 cups cubed cooked chicken
1 cup chopped celery
1 cup frozen peas, thawed
1 jar (2oz) pimento, drained
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon pepper
¾ cup coarsely crushed cornflakes
*In saucepan, medium heat, sauté mushrooms, onion, and garlic in 3 tablespoons butter till tender.
*Stir in flour, mix well. Gradually add milk, bring to boil.
*Cook and stir for 2 minutes or until thick and bubbly
*Remove from heat; stir in may till smooth. Add chicken, rice celery, peas, pimentos, lemon juice, salt, and pepper. Mix well.
*Spoon into an ungreased 13x9x2” baking dish
*Melt remaining butter; toss with cornflakes and sprinkle over casserole
*Bake uncovered at 350° for 30-35 minutes or until bubbly
Holiday Fudge
4 ½ cups sugar
1 large can evaporated milk
3 cups semi-sweet chocolate chips
12 oz mini marshmallows
1 teaspoon vanilla ½ lb margarine
1 ½ cup chopped walnuts
*Combine sugar and milk
*Bring to boil
*Reduce heat and cook for 9 minutes stirring constantly
*Add remaining ingredients and stir until margarine, chips, and marshmallows have melted.
*Pour into greased pan
Banana Bread
1 ¼ cup sugar
½ cup butter
2 eggs
1 ½ cups (3-4) bananas
½ cup buttermilk= ½ cup milk and 1 tablespoon vinegar or lemon; let sit for 5 minutes
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts (optional)
*350° for 60-75 minutes
Greek-Style Pasta Salad
4 oz package dried bow ties or elbow macaroni
1 medium cucumber, quartered lengthwise, seeded, and cut into ½” thick slices
¼ cup chopped red onion
¼ cup pitted sliced olives
¼ cup olive oil or cooking oil
¼ cup lemon juice
1 tablespoon fresh oregano or dried crushed
1 tablespoon fresh mint or ½ teaspoon dried mint crushed
¼ teaspoon pepper
1 6oz can chunk white tuna (water pack) chilled
1 cup crumbled feta cheese (4oz)
6 cherry tomatoes, halved
*cook pasta as directed. Drain and rinse with cold water. Drain again.
*In mixing bowl, combine pasta, cucumber, onion, and olives.
*Toss lightly.
*Dressing: in a jar with lid, combine oil, lemon juice, oregano, mint, and pepper. Cover and shake well.
*Pour dressing over pasta; toss to coat
*Cover and chill 4-24 hours.
*Drain tuna, break into chunks; arrange feta cheese and tuna to top pasta, then garnish with tomatoes
Magic Dust
(smoking or grilling vegetables, popcorn, baked potatoes, corn on the cob, French fries, etc)
½ cup paprika
¼ cup salt (kosher)
¼ cup sugar
2 tablespoons mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tablespoons ground black pepper
¼ cup granulated garlic
2 tablespoons cayenne
*Mix well and store in tightly sealed container
Scotts Peanut Butter Pie
8oz cream cheese
8oz creamy cool whip
1 cup powdered sugar
3//4 cup chunky peanut butter
½ cup milk
*Beat cream cheese add peanut butter and sugar. Fold into cool whip. Add milk slowly
*Use graham Cracker Crust
Strawberry Pizza
Crust:
1 cup flour
¼ cup powdered sugar
½ cup butter (melted)
*Roll in a ball, pat and spread in pizza pan with hands
*Bake 325° 10-12 minutes. Don’t brown. Let cool
Topping:
1-8oz cream cheese
½ cup sugar
*Beat and spread onto crust
2-16oz basket or 3 small strawberries sliced
Glaze:
1 cup water
1 cup sugar
¼ cup cornstarch
*Cook until bubbles-1 minute
*Stir constantly, then let cool
*Pour over strawberries
*top with chip cream or cool whip (optional)
Layered Bean Dip
1st Layer:
Refried beans
¼ cup milk
Cheese
Mix:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning
*Top with lettuce, tomato, cheese, olives, avocado, and salsa
Snickerdoodles
1 cup shortening or ½ cup butter and ½ cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teapoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
*Cream butter, sugar, and eggs
*Add dry ingredients
*Roll in 1” balls, roll each ball in cinnamon and sugar
*Bake 400° for 8-10 minutes
Cooked Play Dough
4 cups flour
2 cups salt
8 teaspoons cream of tartar
½ cup oil (baby oil works and smells good)
4 cups water
Food coloring
*Cook over low heat until mixture comes away from side of pan and will shake off spoon. Turn out to cool. Knead well and store in Ziploc bag (will last several weeks.)
French Bread
2 cups warm water
1 package yeast (1 ½ tablespoons)
1 tablespoon sugar
2 teaspoons salt
3 cups flour (approx.)
*Preheat oven 400°
*Cover in buttered bowl with plastic wrap. Raise to double. Punch down divide in half. Roll out into rectangle. Roll tightly lengthwise. Cornmeal on baking sheet. Raise again for another hour.
*30 minutes
Cream Cheese Cup Cakes
1 8oz package cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
*Stir in 1 cup chocolate chips
Mix:
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
Add:
1 cup water
1 teaspoon vanilla
1/3 cup oil
1 tablespoon vinegar
1/3 full chocolate
1 teaspoon cream cheese mixture
*Bake at 350° for 10-12 minutes
Oreo Cookie Ice Cream Pie
Layers:
#1 Crushed Oreo Cookies
#2 Ice Cream to cover
#3 Oreo Cookies
#4 Chocolate syrup
#5 Cool Whip
*Freeze 2-3 hours
Hot Fudge
1 cup chocolate chips
2 tablespoons butter
*Microwave on low till melted
*Add Eagle Brand then microwave on defrost for 4 minutes. Stir each minute.
Mayonnaise Cake
2 cups flour
4 heaping tablespoons cocoa
1 ¼ cups sugar
2 tablespoons baking soda
½ tablespoon cinnamon
¼ tablespoon baking powder
*Mix dry ingredients then add wet ingredients
1 ¼ cup water
1 tablespoon vanilla
1 cup mayonnaise
*Grease and flour pan
*350° (325° glass pan) 30-35 minutes
Texas Chocolate Cake
Mix:
2 cups flour
2 cups sugar
Pan:
1 stick margarine
½ cup oil
1 cup water
4 tablespoons cocoa
*Bring to a boil and add flour mixture
Add:
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
Dash of salt
1 tablespoon vanilla
½ cup buttermilk
*Pour into 9x13” pan
*Bake at 350° for 30 minutes
In Pan:
1 stick margarine
4 tablespoons milk
4 tablespoons cocoa
*Bring to boil
*Pour over 1 box powdered sugar and mix.
*Place nuts on top or mix with frosting
*Pour over cake while both are warm.
Cranberry Fruit & Nut Bread
2 cups flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons shortening
1 tablespoon graded orange peel
¾ cup orange juice
1 well beaten egg
1 cup cranberries, coarsely chopped
½ cup chopped nuts
*Preheat oven to 350°
*In bowl, mix together flour, sugar, baking powder, salt, and baking soda.
*Stir in orange juice, orange peel, shortening, and egg to dry ingredients.
*Mix until well blended
*Stir in cranberries and chopped nuts
*Turn into 9x5 loaf pan, grease on bottom only
*Bake 55-60 minutes until toothpick inserted in center comes out clean.
Butter Balls
1 lb butter
1 cup sifted powdered sugar
4 ½ cups sifted flour
½ teaspoon salt
2 tablespoons vanilla
1 cup finely chopped walnuts
*Sift powdered sugar and flour together
*Cream butter and 3 sifted ingredients, then vanilla and nuts.
*Roll into balls
*Bake at 375° 10-12 minutes.
*Do not over bake
*Roll in sifted powdered sugar while still warm. Roll again when cool.
Shrimp Spread
Layers:
8 oz cream cheese
Cocktail sauce
¼ lb bay shrimp
¼ lb crab
Finely shredded mozzarella cheese
1 tomato
3 green onions
Ritz Crackers
Yeast Rolls
Mix:
2 cups lukewarm water
½ cup sugar
1 ½ teaspoons salt
*Crumble 2 cakes yeast
*Stir until dissolved
*Stir in 1 egg
*Add ¼ cup soft shortening, then add 6 ½-7 cups flour, only enough to make dough easy to handle.
*Mix with spoon or hand (Kneading not necessary)
*Place in greased bowl, let rise 1 ½ hours
*Punch down, pull apart for rolls
*Let rise again 1 ½ hours or refrigerate
*Place in grease bowl, rub surface with damp cloth
*Place in refrigerator (45° ) until ready to use.
*Dampen cloth occasionally as it dries and when dough rises punch down occasionally
*Remove dough as needed
*Cover shaped rolls with damp cloth and let rise at 85° 1-2 hours
*Bake at 400° 22-25 minutes
(Makes 3 ½ dozen)
Pie Crust
Cheryl McLemore
2 2/3 cups flour
1 cup shortening
1 teaspoon salt
7-8 tablespoons cold water
Lemon Oat Lacies
2 cups margarine or butter, softened
1 cup sugar
3 cups old fashioned oats
2 cups flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
Powdered sugar
*Beat margarine or butter till creamy. Add remaining ingredients except powdered sugar. Mix well, cover and chill for 30 minutes. Heat oven to 350°. Roll dough into 1” balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12-15 minutes or until edges are light golden brown. Cool completely and sprinkle with powdered sugar if desired.
Apple Crisp
350° 30-40 minutes or until tender
9x13” pan
*Mix 2 cups sour cream, 2 cups powdered sugar and set aside. Core, peel, and slice 7-8 Fugi or Braburn Apples. Mix with sour cream and powdered sugar mix.
1 cube butter
1 cup flour
½ cup sugar or ¼ cup brown sugar and ¼ cup sugar
*Mix with pastry cutter and crumble over apple mixture.
Spanish Rice
1 cup long grain rice
2 ½ cups water
1/3 can tomato sauce
3 tablespoons oil
1 chicken bouillon cube
Onion/Garlic
*Oil in pan, add rice and stir until peach color
*Water, tomato sauce, chicken bouillon in pan/dissove
*Add rice, garlic, onion
*Boil and cover
Lower to simmer for 20 minutes.
Black and White Cupcakes
Cream Cheese Layer:
8 oz cream cheese softened
¼ cup sugar
1 large egg
Cake Layer:
1 ½ cups flour
1 cup sugar
¼ cup plus 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup water
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
½ cup chocolate chips
*Line muffin cups with cup liners
*Prepare cream cheese layer: Medium bowl, beat cream cheese till smooth. Beat in sugar and egg until well blended.
*Prepare cake layer: Large bowl whisk together flour, sugar, cocoa, baking soda, and salt.
*Small bowl: Beat water, oil, egg, and vanilla. Add to flour mixture and stir just until combined. Stir in half of the chocolate chips. Fill muffin cups half full with chocolate batter. Using remaining cake batter and all of cream cheese batter, spoon equal amounts on top of cake batter. Sprinkle tops with remaining chocolate chips.
*Bake at 350° for 30-35 minutes
*Cool cupcakes on wire rack in tin for ten minutes. Turn cupcakes out of tin to cool completely.
Ten Dollar Fruit Pie
1 cup milk
1 cup sugar
1 cup flour
3 teaspoons baking powder
½ cube melted butter
1 can fruit (Cherries or any kind no in syrup, just canned fruit)
*Mix together milk, sugar, flour, and baking powder. Set aside. Melt butter in 9x9 pan in micowave. Poor batter on top of melted butter. Pour can of fruit in the middle of pan do not stir.
*Bake until center springs back when touched in the center.
*Bake at 350° 30-35 minutes
Apple Pizza
Pie Crust
5 apples, peeled, sliced thin, put in single layer on top of pie crust
*Mix and layer on top of Apples:
¾ cup flour
½ cup sugar
1/3 cup margarine
*Mix and top for next layer:
½ cup sugar
1 tablespoon cinnamon
*Bake 425° 10 minutes 350° 30 minutes
*Add 1 cup cheese after oven time and place back in oven till melted
Cream Cheese Brownie Pie
1 pie crust
1 8oz cream cheese softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1oz) package Pillsbury Swirl Brownie mix
¼ cup oil
2 tablespoons water
½ cup chopped pecans
*Preheat oven 350° Bake time 40-50 minutes
*Prepare pie crust for 9” pie pan.
*In medium bowl, combine cream cheese, sugar, vanilla, and one egg; beat till smooth. Set aside
*Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon water, and remaining 2 eggs; beat 50 strokes with spoon. Spread ½ cup brownie mixture in bottom of crust. Spread cream cheese over brownie layer. Top with remaining brownie mixture. Sprinkle pecans. Put fudge packet in microwave in bowl for 30 seconds. Stir in remaining 1 tablespoon water. Drizzle over pie. Allow to cool for 3 hours.
Valentines Day Hidden Hugs Cookies
1 8oz package of Hershey’s Hugs
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾ cup toasted almonds finely ground
Additional powdered sugar
*Preheat over 350°
*Spread almond layer in shallow pan. Bake 5-7 minutes stirring occasionally till golden brown.
*Heat oven to 400°
*Remove rappers from Hershey’s Hugs. In large mixer bowl, beat butter, powdered sugar, and vanilla till well blended. Stir in flour and salt; gradually add to butter mixture, beating till well blended. Add nuts, blend well. Mold tablespoon dough around each chocolate hug covering it completely. Shape into balls. Bake 8-10 minutes or till set. Cool slightly then roll in powdered sugar. Cool completely before serving. Roll again in powdered sugar.
Idaho Baked Potato Soup
8-10 servings
2/3 cup butter or margarine
2/3 cup all purpose flour
7 cups milk
4 large baking potatoes, baked, peeled, and cubed
4 sliced green onions
12 bacon strips cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 cup (8oz) sour cream
¾ teaspoon salt
½ teaspoon pepper
*In large soup kettle or Dutch oven, melt the butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil; stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately.
Dainty Lemon Bars
1 cup Flour
½ cup softened butter
¼ cup Powdered Sugar
2 eggs
1 cup granulated sugar
1 tablespoon lemon rind
2 teaspoons lemon juice
*Combine flour, butter, and powdered sugar, mix well, spread in a square pan, Bake at 350° for 15 minutes, then mix eggs, sugar, and lemon juice and rind, spread over first layer, return to oven for 25 minutes. When cool, frost with lemon glaze and cut into bars.
Boston Cream Pie
1 yellow cake mix
1 vanilla pudding
2 2/3 cup milk
*mix together and let set in refrigerator
8 oz cool whip
Topping:
6 tablespoons mg
6 tablespoons cocoa
6 tablespoons milk
*bring to a boil
3 cups powdered sugar
1 teaspoon vanilla
*Beat and pour over cake while warm
Flying Saucers
1 ½ cup shortening
1 cup sugar
1 egg beaten
¼ cup honey
2-3 tablespoons milk
¼ cup raisins
1 ½ cup old fashion oatmeal
1 ¾ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon salt
*Crème shortening and sugar until light and fluffy
*Add the egg, honey, and milk continuing creaming
*Wash and soak raisins in hot water, drain well, and combine with oatmeal to add to mixture
*Sift together the dry ingredients and add to mixture; mix until well blended
*Dip with #16 scoop onto well-greased cookie sheet
*With a water glass coated with water, flatten cookies slightly
*Bake at 300° for 10-15 minutes. Cookies will be a very delicate brown when done and look like saucers
*Cool just enough to set cookies and then loosen with a spatula
Pecan Pie
1 ½ cup pecans
4 eggs
½ cup sugar
1 cup dark Karo
½ cup light Karo
Pecans
1 teaspoon vanilla
*preheat oven 350° bake for 55 minutes
*freezer 15 minutes pie crust
Peanut Butter Pie
Double Single
8 oz 3 oz cream cheese
12 oz 9 oz cool whip
¾ cup ½ cup sugar
1 cup ½ cup peanut butter
*Mix ingredients and put in graham cracker crust.
*Refrigerate overnight
*Reserve ½ cup graham cracker crust to put on top
Buck Eyes
¼ cup margarine or butter
½ cup peanut butter
¾ cup powdered sugar
*Cream together and shape into 1 inch balls, then refrigerate
*Melt together 1 12 oz package of chocolate chips and about ¼ bar paraffin and dip balls into chocolate. Refrigerate
Fruit Cobbler
Mix together in bowl:
1 cup flour and 1 cup sugar
1 teaspoon baking powder
¼ cup salad oil
1 cup milk
2 small can fruit and juice
*Place in a sprayed 13X11 or 8X11 baking dish; the smaller dish will take longer to back.
*Bake at 350° about 40 minutes
*You can add cinnamon and nutmeg on top of cobbler before baking.
Vanilla Wafer Miniature Cheese Cakes
(makes 22)
2 8oz packages cream cheese, softened to room temperature
1 teaspoon vanilla
2 eggs
¾ cup sugar
2 cans pie filling (any flavor)
1 box vanilla wafers
22 (2 ½ inch) foil muffin tins
*Preheat over to 350°
*In a bowl, mix cream cheese, eggs, and vanilla.
*After ingredients are mixed well, add sugar a little at a time.
*Put muffin cups on cookie sheet
*Place vanilla wafer, flat side up, in each cup
*Spoon cheese mixture on top to cover vanilla wafer, almost ½ full
*Bake for 15-17 minutes
*Cool, then top with pie topping
Caramel Apples
1 package (14 oz) Caramels
½ cup mini marshmallows
1 tablespoons water
5-6 small apples
*Combine caramels, marshmallows, and water
*Cook, stirring frequently until caramels melt
*Rinse and dry apples
*Insert pop sticks into apples and dip each apple into mixture
*Place on baking sheets with buttered wax paper lining, and refrigerate until firm
Peanut Brittle
1 cup sugar
½ cup Karo corn syrup
1 ½ cup dry roasted peanuts
1 tablespoon Oleo
1 teaspoon vanilla
1 teaspoon baking soda
*Stir together sugar, and corn syrup in 2 qt casserole. Cook on high in microwave 4 minutes. Stir in peanuts. Cook 3 minutes. Stir in butter and vanilla. Cook 1 ½ minutes. Stire in baking soda until light and foamy. Pour into greased cooking sheet and spread evenly with a knife or metal spatula. Break into pieces when cool.
Apple Crisp
4 cups tart apples (Granny Smith Apples) peeled and sliced
¼ cup water
1 tablespoon lemon juice
¼ cup brown sugar packed
¼ cup whole wheat flour
¼ cup old fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons margarine melted or softened
*Place apples in an 8” square baking pan. Mix water and lemon juice and pour over the apples
*In a separate bowl, mix sugar, flour, oats, cinnamon, and nutmeg. Add margarine and mix until crumbly
*Sprinkle mixture over the apples and bake at 350° for 40 minutes or until the apples are tender and topping is lightly browned.
Chocolate Royale Cheesecake
18 Oreo cookies finely crushed
2 tablespoons butter or margarine melted
4 packages (8oz) Philadelphia cream cheese softened
1 teaspoon vanilla
1 cup sugar
2 tablespoons flour
1 package (8 squares) Bakers semi-sweet baking chocolate, melted, slightly cooled
¼ cup hazelnut liqueur (optional)
4 eggs
*Mix crumbs and butter; press onto bottom of 9” silver spring form pan. Bake at 325° for 10 minutes
*Beat cream cheese, sugar, flour, and vanilla with electric mixer until well blended. Add chocolate, liqueur, and eggs; mix just until blended. Pour over crust.
*Bake at 325° for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries, if desired. Makes 12 servings.
Philadelphia 3 Step Cheesecake
1. Mix 2 packages (8oz each) Philadelphia cream cheese, softened, ½ cup sugar, and ½ teaspoon vanilla with electric mixer on medium speed until well blended. Add 2 eggs; mix.
2. Pour into 1 Honey Made Graham Pie Crust (6oz or 9”)
3. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight
Shake up Pie Crust
2 cups flour
1 teaspoon salt
1 cup Crisco
½ cup ice cold water
*Place the flour, salt, and Crisco shortening in a medium mixing bowl; then shake until blended, then add water and shake until blended. It should almost be in a complete ball. This makes 2-9” pie crusts.
Microwave No Fail Divinity
4 cups sugar
1 cup light corn syrup
¾ cup water
Dash of salt
3 egg whites
1 teaspoon vanilla
Nutmeats as desired
*Mix sugar, corn syrup, water, and salt together in 2 qt casserole. Microwave on high for 19 minutes, stirring every 5 minutes. Candy thermometer should read 260° if not cook 1 or 2 more minutes. While syrup cooks beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at a high speed until thick and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts to beaten mixture spread in buttered pan and let set and cut into pieces.
Chocolate Funnel Kisses
½ cup butter
3 oz package cream cheese
½ teaspoon vanilla
1/3 cup cocoa
1 lb box powdered sugar
*Mix by hand, DO NOT MIX WITH MIXER.
*Line Tupperware Funnel with wax paper and fill with chocolate.
*Put in freezer until set.
*Remove, take off wax paper and wrap in foil
*Keep refrigerated.
*Makes too big kisses.
Dry Brownie Mix
8 cups sugar
5 ½ cups flour
1 8oz can Hershey’s cocoa
4 teaspoons baking powder
2 teaspoons salt
*To bake 8” pan, combine 2 cups mix, ½ cup melted butter, 2 eggs, 2 teaspoons vanilla, and nuts as desired. Stir well and bake at 350° for 25 minutes. Note: store dry mixture in cookie canister.
Hot Chocolate Mix
1 ½ lbs Nestles quick
8 qt box powdered milk
6 oz jar coffee creamer
½ cup powdered sugar
*Store in Canister, mix with hot water 1/3 cup mixture per 8oz.
Melody of Berries Pie
Pastry dough for 9” double crust pie
1Package (16oz) mixed frozen berries, thawed and drained
¾ cup sugar
3 tablespoons cornstarch
2 tablespoons butter or margarine
*Preheat over to 375°
*Roll out pastry crust for bottom crust and line pie plate. Roll out pastry for top crust and set aside.
*Combine berries, sugar, and cornstarch in classic batter bowl.
*Pile fruit mixture into pie plate; dot with butter.
*Cover with top crust; trim and flute edges.
*Cut a few slits in top crust for steam to escape.
*Bake 40 minutes or until juice is bubbling and crust is browned.
*Cool at room temperature
Banana Muffins
2 cups all purpose flour
¼ cup C&H Golden Brown Sugar, packed
3 teaspoons baking powder
½ teaspoon salt
2 eggs
¾ cup milk
½ cup mashed bananas (1 lg)
¼ cup shortening
*In mixing bowl combine flour, sugar, baking powder, and salt. Set aside
*Beat eggs slightly then beat in milk, bananas, and shortening, mix well.
*Add eggs mixture to dry ingredients, stir in to moisten.
*Fill greased muffin pans 2/3 full
*Bake at 425° 15-20 minutes
Libby’s Pumpkin Nut Bread
2 cups sifted flour
2 teaspoons baking powder
½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup Libby’s Solid Pack Pumpkin
1 cup sugar
½ cup milk
2 eggs
¼ cup butter or margarine softened
1 cup chopped walnuts or pecans
*Preheat oven to 350°
*Sift together flour, baking powder and soda, salt, ground cinnamon, and ground nutmeg.
*Combine pumpkin, sugar, milk and eggs in bowl
*Add dry ingredients and butter; mix only until flour is moistened
*Stir in nuts
*Bake in well-greased 9X5X3” loaf pan for 65 minutes, or until toothpick inserted in the center comes out clean.
*Cool for 10 minutes then remove from pan.
Manny’s Zucchini Casserole
1 cup chicken stock or 1 can chicken broth
6 diced zucchini
1 yellow onion finely diced
2 cloves of garlic finely diced
2 oz chopped Ortega
2 tablespoons bacon fat or margarine
½ teaspoon oregano
3 small tomatoes finely chopped
6 oz mild cheddar cheese
2 or 3 fresh or frozen corn or 1 can corn
salsa & hot sauce
*Sauté onions, garlic and Ortega in bacon fat till onions are clear.
*Add stock and zucchini, oregano, tomatoes,, and corn.
*Cook till zucchini is tender.
*Add cheese and salsa to taste.
Mushroom Beef Stew
1lb stew meat
1 can mushroom soup
2 cans mushrooms drained
1 package dry onion soup mix
*sauté on low for 8-10 minutes then pour over noodles
Taco Dip
12 oz cream cheese
½ cup sour cream
2 tablespoons chili powder
1 ½ tablespoons ground cumin
1/8 tablespoon ground red pepper
*Combine
½ cup salsa (stir in)
Lettuce leaves
1 cup cheddar cheese
1 cup jack cheese
½ cup tomatoes
1/3 cup onions
¼ cup olives
¼ cup green olives
*serve with tortilla chips
Mexican Shredded Beef
1 beef chuck roast
*cut in half
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground red pepper
*Rub over beef
1 cup salsa
2 tablespoons water
1 tablespoon cornstarch
*layer salsa, beef, salsa
Low 8-10 hours
Let cooking liquid stand 5 minutes then skim fat. Blend water and cornstarch whisk into slow cooker
Cook 15 minutes uncovered until thick, return beef cook 15-30 minutes until heated through.
Crispy Potato Cakes
2 lg russet potatoes cooked and strained
2-3 scallions
3 oz cream cheese
2 tablespoon sour cream
Lemon zest
Salt and pepper
*Oil and butter in pan
1egg
Add bacon and cheese (optional)
Stir Fried Vegetables
Cook Spray
2 teaspoons sesame oil
2 cloves garlic
2 cups sugar peas
2 cups carrots
2 green onions
1 ½ tablespoons L. Sod. Soy Sauce
2 tablespoons cilantro
*Add oil & garlic stir fry
*Add peas, carrots, & green onions
*Stir fry for 3 minutes
*Add soy sauce
*Cook for a minute until vegetables are crisp tender
Taco Soup
2 lbs hamburger
1 small onion
3 cans green chili’s
3 cans tomatoes
1 large can pinto beans
1 large can homing or drained garbanzo beans
2 cans regular beans drained
1 package 10 oz ranch dressing
1 package taco mix
1 ½ cup water (more if needed)
1 teaspoon salt & pepper
*Cook for 30 minutes, 1 hour in slow cooker
Tarter Sauce
½ cup mayonnaise
¼ teaspoon garlic powder
1 ½ tablespoon lemon juice
2 tablespoons red onion
2 tablespoons Sweet or Dill Pickles
Salt & Pepper
Red Potato Salad
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 ½ tablespoons red wine vinegar
Green onions
Celery
Kabase Sausage
Tortilla Soup
2 large cans of chicken
1 can chopped tomatoes
1 can pinto beans
1 can Ro-Tel tomatoes (or regular)
1 can white homing
Kidney beans
1 package frozen corn
1 small chopped green chilies
½ package taco seasoning
½ package ranch dressing mix
1 can chicken broth
*Heat mixture and serve over tortilla chips with grated cheese and sour cream
California Fish Tacos
2 6oz halibut
½ tablespoon salt
¼ tablespoon cumin
8 taco shells
1 cup romaine lettuce
1 diced avocado
¼ cup cilantro
1 lime (8 wedges)
½ cup salsa
*Sprinkle halibut with salt and cumin
*Broil 5” from heat, 3 minutes on each side
*Flake fish
*Divide evenly on taco shells
*Top with lettuce, avocado, lime juice, and cilantro
Fish Taco Sauce:
Chipotle chilies (canned 2 in adobe sauce)
Lemon juice (½ lemon)
1 cup mayonnaise
1 cup sour cream
Philadelphia Spinach Dip
1 package (8oz) Philadelphia cream cheese
1 cup Breakstones or Knudsen sour cream
1 package (10oz) frozen chopped spinach, thawed and well drained
1 oz ranch salad dressing mix
1 can (8oz) water chestnuts, drained and chopped
½ cup chopped red pepper
*Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refrigerate several hours or until chilled. Serve with assorted cut up vegetables.
Corn Bread
(makes nine 2 2/3”x2 2/3”x1 7/16” pieces)
1 cup yellow corn meal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup soft shortening
1 egg
1 cup milk
*Combine dry ingredients in bowl and mix well. Cut in some shortening until well blended. Beat egg and milk together and mix in dry ingredients until just blended. Pour into well-buttered 8” square pan. Bake at 400° for 25 minutes or until done. Serve warm with butter.
*for sweeter Corn Bread: add 2 more tablespoons of sugar
Sugar Cookies
1 ¼ cups sugar
1 cup butter flavor Crisco
2 eggs
¼ cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups flour (plus 4 tablespoons divided)
¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
*Preheat oven to 375°
*Combine sugar and Crisco in large bowl, beat at medium speed
*Add eggs, syrup, and vanilla, beat until well blended and fluffy
*Combine 3 cups of flour, baking powder and soda, and salt. Add gradually to creamed mixture at low speed, mix until well blended.
*Divide dough into 4 quarters, wrap each quarter in plastic wrap and refrigerate at least one hour
*Spread 1 tablespoon flour on large sheet of wax paper and flatten slightly with hands, then flip the dough over, and place another sheet of waxed paper to cover. Roll dough to ¼” thickness. Cut out with flour cookie cutters and transfer to ungreased baking sheet with large pancake turner. Sprinkle with sugar or color sugar crystals
*Bake for 5-9 minutes (Do not over bake)
*Remove to cool completely then frost if desired
Chewy Oatmeal Cookies
¾ cup butter flavor Crisco
1 ¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 ½ teaspoons vanilla
3 cups quick oats, uncooked
1 cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
*Heat oven to 357°
*Combine Crisco, brown sugar, egg, milk, and vanilla in large mixing bowl, beat medium speed until well blended
*Combine oats, flour, baking soda, salt, and cinnamon. Mix well into creamed mixture at low speed just until blended
*Stir in raisins and nuts
*Drop rounded tablespoonfuls of dough, 2” apart on baking sheet, and bake for 10-12 minutes or until lightly browned
Irresistible Peanut Butter Cookies
¾ cup peanut butter
½ cup (½ stick) butter flavor Crisco
1 ¼ cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 ¾ cups all purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
*Heat over to 375°
*Combine peanut butter, brown sugar, milk, and vanilla in a large mixing bowl.
*Combine flour, salt, and baking soda. Add to creamed mixture at low speed, mix just until blended
*Drop by heaping teaspoonfuls 2 inches arpart onto ungreased baking sheet and flatten slightly in a crisscross pattern with a fork
*bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown
Pumpkin Drop Cookies
1 cup C&H Dark Brown Sugar, packed
¾ cup (1 ½ sticks) butter
2 eggs
1 cup canned pumpkin
2 cups all purpose flour
½ teaspoon each baking powder, baking soda, cinnamon, and nutmeg
¼ teaspoon each ground cloves and salt
1 cup raisins
½ cup chopped nuts
Praline Cookies
½ cup butter or margarine 1 ½ teaspoons vanilla
½ cup brown sugar packed 1 ½ cups chopped pecans
½ cup sugar powdered sugar
1 egg lightly beaten
1 ½ cups all purpose flour
*Preheat oven 375°
*Microwave butter till melted
*Add sugars, egg, flour, and vanilla; mix well
*Add pecans; mix well
*Drop dough 2” apart on flat baking stone
*Bake 12-15 minutes
*Cool 2 minutes on cooling rack
*Sprinkle with powdered sugar
Chewy Chocolate Gingerbread Cookies
7oz semi-sweet chocolate 1 tablespoon cocoa powder
1 ½ cups 1 tablespoon flour 8 tablespoons butter
1 ¼ teaspoons ground ginger 1 tablespoon freshly grated ginger
1 teaspoon ground cinnamon ½ cup dark brown sugar, packed
¼ teaspoon ground cloves ½ cup uncultured molasses
¼ teaspoon ground nutmeg 1 teaspoon baking soda
¼ cup graduated sugar
*Line two baking sheets with parchment.
*Chop chocolate into ¼ inch chunks and set aside
*In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
*In another bowl, with an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes
*Add brown sugar; beat until combined. Add molasses; beat until combined
*In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture
*Beat in baking soda mixture, then remaining half of flour mixture.
*Mix in chocolate; turn out onto a piece of plastic wrap.
*Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
*Heat oven to 325°
*Roll dough into 1 ½ inch balls; place 2” apart on baking sheet
*Refrigerate 20 minutes. Roll in granulated sugar
*Bake until the surfaces crack slightly (10-12 minutes)
*Let cool 5 minutes; transfer to cooling rack to cool completely
Mary’s Sugar Cookies:
1 ½ cup sifted confectioners sugar
1 cup butter
1 egg
1 teaspoon vanilla
½ tablespoon almond flavoring (or lemon extract)
2 ½ cups sifted flour
1 tablespoon baking soda
1 tablespoon cream of tartar
*Preheat oven at 375°
*Mix sugar and butter
*Add egg and flavorings; mix thoroughly
*Sift dry ingredients together and stir in to dough
*Refrigerate 2-3 hours
*Divide dough in half and roll out on lightly floured surface 3/16” thick
*Cut with lightly floured cookie cutter
*Place on lightly greased baking sheet
*Bake 7-8 minutes or until delicately golden brown
(Recipe makes 5 dozen 2-2 ½” cookies)
Barbecued Black Beans Over Elbows
3 cups elbow macaroni
2 16oz cans black beans, drained and rinsed
4oz can chopped green chilies
14-16oz can tomatoes, chopped with juices
10oz pack thawed frozen corn kernels
2 tablespoons barbecue sauce
¾ teaspoon ground cumin
Salt and pepper
For garnish: Chopped fresh cilantro and minced fresh jalapeno pepper
*Bring water to boil and cook pasta. Meanwhile, simmer beans in a saucepan with the remaining ingredients. When pasta is done, spoon in bowls, ladle beans over the top and garnish.
Pumpkin Apple Streusel Muffins
3 cups flour
2 ¼ cups sugar
1 tablespoon and 1 teaspoon pumpkin pie spice
1 ½ teaspoons baking soda
1 can (15oz) Libby’s pure pumpkin
3 large eggs
1/3 cup vegetable oil
2 small apples cored, peeled, and finely chopped
Streusel:
¼ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter or margarine
*Preheat oven 350°
*Grease or paper line 24 muffin cups
*In large bowl, combine flour, sugar, spice, baking soda, and salt
*In medium bowl combine pumpkin mix, eggs, oil, and apples Mix well
*Stir into flour mixture just till moistened
*Spoon batter into prepared muffin cups filling ¾ full
*For topping combine sugar, flour, and cinnamon in medium bowl.
*Cur in butter with pastry blender
*Sprinkle over muffin batter
*Bake 30-35 minutes or until toothpick comes out clean
*Cool for 5 minutes and removed to wire racks to cool slightly
Rice Ring
1 box chicken rice-a-roni
2 6oz jars artichoke hearts
Chicken
1/3 cup mayonnaise
¼ teaspoon curry
1 small can chopped olives
Green onion
Bell pepper
*Cook rice (no butter) cool
*Drain juices from artichokes
*Cut up chicken and add to rice mixture
*Mix remaining ingredients (except artichoke juice, curry, and mayonnaise)
*Mix artichoke juice, curry, and mayonnaise, pour over top of rice and mix lightly
*Cover and refrigerate or mold
Chicken Enchiladas
13x9” pan
4 boned chicken breasts
1 large sour cream
2 cans cream chicken soup
1 large can diced Ortega chilies
1 small onion diced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
12 corn or flour tortillas
*Spray pan with cooking spray
*Mix cooked and diced chicken with sour cream, soups, and chilies
*Spread some sour cream on bottom of pan
*Mix onions and cheeses with remaining sour cream mixture
*Dip tortillas in hot oil to soften or warm in microwave
*Spoon mixture onto tortillas and roll up
*Pour remaining mixture on top or rolled up tortillas
*Sprinkle with cheese
*Bake at 450° till bubbly
Moms Cheese Cake
Crust:
13-14 graham crackers (1 ½ cup crumbs)
¼ cup melted butter
¼ cup sugar (optional)
½ teaspoon cinnamon
*Mix in pan and press
Filling:
12oz cream cheese
2 beaten eggs
1 teaspoon lemon juice (optional rind)
¾ cup sugar
2 teaspoons vanilla
*Beat until light and frothy
*Pour into crust
*Bake at 350° for 25-30 minutes
*Cool 5 minutes
*Pour over top:
1 cup sour cream
1 teaspoon vanilla
3 ½ tablespoons sugar
*Chill 5 hours
Deviled Eggs
*Halve hard-cooked eggs lengthwise
*Remove yolks and mash with desired seasoning
*Refill whites
For 6 eggs:
¼ cups mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
*Other combinations: Bacon, olives, chives, stuffed green olives, sweet pickles,
*Fillings for sandwiches: 6 eggs, ½ cup mayonnaise, 3 tablespoons mustard, 1 teaspoon salt
Cinnamon Rolls
3 cups lukewarm water 3 eggs
2/3 cup sugar 2 teaspoons salt
3 packages yeast 8-9 cups flour
2/3 cup shortening
*Filling: *Icing:
Melted butter ½ cup soft butter
1 cup sugar 3 cups powdered sugar
1 ½ teaspoon cinnamon 1 teaspoon vanilla
3 tablespoons cream
*In large bowl blend water, sugar, salt, and shortening, then crumble in the yeast.
*Add eggs and flour, then knead thoroughly
*Let rise until double in bulk
*Roll out into rectangular shape
*Spread with melted butter and mixture of sugar and cinnamon
*Roll up like a jelly roll then cut into 1 inch slices
*Place slices on greased cookie sheet and let rise until light
*Bake 350° until light brown
*Let rolls cool until warm enough to touch
Icing:
*Blend butter and sugar
*Stir in cream and vanilla
*Beat icing with electric mixer on medium speed
*Spread generously across just cooled rolls
Chicken Pot Pie
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onions
½ teaspoon salt
1 ¾ cup chicken broth
2/3 cup milk
2 cups cooked chicken or turkey, cut up into bite size pieces
1 cup each; frozen peas, chopped carrots, and celery
½ cup potatoes
1 small can mushrooms
Pie Crust
*Steam or microwave carrots, celery, and potatoes then set aside
*Melt margarine, stir flour, onions, salt and pepper
*Cook over low heat stirring occasionally till thick and bubbly
*Remove from heat stir in milk and broth
*Boil and stir for one minutes
*Stir in veggies
*Make crust for a 9” pan, top and bottom
*Pour the ingredients in crust lined pan and top with other crust.
*Make holes in top for steam to release
*Bake 425° for 30-35 minutes
Green Bean Casserole
1 large bag of frozen green beans, cut or French style, thawed
2 tablespoons butter
½ cup chopped onion
2 cups sliced mushroom soup
1 can cream of mushroom soup
1 cup heavy cream
1 cup white cheddar cheese
1 can fried onion rings
*In a skillet, melt butter and cook onions for 2 minutes. Add mushrooms and cook until golden. Stir in soup and cream then bring to simmer. Stir in the cheddar cheese. Season with salt and pepper. Stir in green beans and toss to coat. transfer to a buttered casserole dish. Top with fried onions and bake 30 minutes or until bubbly
Popcorn Balls
½ cup butter
½ cup honey
Tupperware bowl, popped corn
*Cook for 3-5 minutes after boiling begins (it will start to thicken)
Butter hands to keep from sticking and roll into balls
Culinary Kids Create Sweet Success
Peanut Butter Honey Play Dough
(Makes 1 lb)
1 cup peanut butter
3 cups powdered sugar
1/3 cup honey
1 ½ teaspoons vanilla extract
Food coloring (optional)
*Combine all ingredients in a large bowl; mix thoroughly until “dough” begins to come together. Do not over mix. If desired, add a few drops of food coloring to dough and mix; add additional food coloring if needed to reach preferred color. Store dough or shapes in an airtight container at room temperature for up to 3 days.
Mile-High Enchilada Pie
5 corn tortillas
1 jar (12oz) salsa
1 can kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 jack with jalapeno cheese
*1 tortilla on bottom of slow cooker
*Top with small amount of salsa, beans, chicken, and cheese
*Continue layering using remaining ingredients ending with 1 tortilla with cheese
*Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Brown Sugar Banana Bread
1 cup golden brown sugar, packed
½ cup or 1 stick butter or margarine
2 eggs
1 ½ cups mashed bananas (3-4)
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup finely chopped walnuts
*Cream together sugar and butter. Add one egg at a time, beating well after each. Stir in bananas. Combine flour, baking powder, and salt. Stir into creamed mixture. Mix in nuts. Spoon into greased 9x5x3” loaf pan. Bake in 350° oven one hour or until toothpick comes out clean from center. Cool on rack.
Dill Potato Salad
7 cups chopped potatoes 2 tablespoons Dijon Mustard
1 (8oz) container sour cream ½ teaspoon salt
2teaspoons chopped fresh dill weed ¼ teaspoon pepper
1 teaspoon dried parsley
*Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm (about 15 minutes). Drain and cool, peel and chill. Meanwhile, in a medium bowl, combine sour cream, dill weed, parsley, mustard, salt and pepper. Pour dressing over potatoes and toss gently. Chill before serving.
Easy Sweet & Sour Chicken
1 tablespoon oil
1 lb boneless skinless chicken breast
2 cups frozen stir fry veggies
1 can (8oz) pineapple chunks in juice, drained
½ cup sweet ‘n’ sour sauce
1 cup water
2 cups minute brown rice uncooked
*Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through
*Add veggies, pineapple with juice, and sweet ‘n’ sour sauce; mix well then stir in water. Bring to boil
*Stir in rice; cover, reduce heat to medium-low; simmer 5 minutes then remove from heat. Let stand 5 minutes or until almost all the liquid is absorbed and rice is tender.
Teriyaki Steak & Brown Rice Dinner
1 tablespoon oil
1 boneless beef sirloin steak (1lb) cut into strips
2 cloves garlic, minced
1 ½ cups water
1/3 cup teriyaki sauce
2 cups minute brown rice, uncooked
4 cups broccoli florets
1 large red pepper cut into strips
*Heat oil in large skillet on high heat. Add steak and garlic; cook and stir until steak is cooked to medium doneness (160°)
*Add water and teriyaki sauce; stir. Bring to boil and stir in rice, broccoli, and red peppers. Return to boil. Reduce heat to low; cover and allow to simmer 5 minutes. Remove from heat.
*Let stand for 5 minutes. Fluff with fork
Southwestern Chicken Skillet
1 tablespoon oil
4 small boneless skinless chicken breast halves
2 cups water
1 cup salsa, thick and chunky
1 package (10oz) frozen corn
2 cups minute brown rice uncooked
¼ cup cheddar cheese, shredded
*Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook for 4 minutes on each side or until cooked through (170°)
*Remove chicken from skillet and set aside. Add water, salsa, and corn to skillet, mix well and bring to boil
*Stir in rice. Reduce heat to low and simmer for 5 minutes. Top rice mixture with chicken, sprinkle with cheese. Cover to simmer an additional 5 minutes or until cheese is melted.
Extra Easy Pumpkin Cookies
1 (14oz) can 100% pure pumpkin
2 eggs
½ cup applesauce
½ teaspoon vanilla extract
1 (18.25oz) package spice cake mix
2 teaspoons pumpkin pie spice
*Preheat oven to 350°
*Lightly grease 2 baking sheets
*Beat pumpkin, eggs, applesauce, and vanilla together in large mixing bowl.
*Stir in the cake mix, and pumpkin pie spice until well blended and creamy.
*Drop by spoonfuls on prepared baking sheets
*Bake in preheated oven until tops are firm when lightly touched (8-10 minutes)
*Place cookies on cooling racks to completely cool.
Rolled Fondant
1 package .25 oz of unflavored gelatin
¼ cup cold water
½ cup of clear glucose (corn syrup)
1 tablespoon glycerin
2 tablespoons of shortening
1 teaspoon any flavoring
8 cups (2lbs.) sifted powered sugar
*Mix water and gelatin and let stand for 5 minutes. Heat in microwave about 30 seconds. Add shortening and stir until melted. Pour into glycerin and glucose mixture.
*Add flavoring. Pour into the powdered sugar and fold until blended. Knead the fondant until smooth and workable. When kneading and rolling fondant, be sure to use a powdered sugar work surface to keep fondant from sticking.
Buttercream Fondant
1 cup of shortening or butter
1 cup of clear corn syrup
½ tsp fine salt
1 tsp clear vanilla extract
½ tsp any flavoring
2lbs of powdered sugar
*Mix shortening, syrup and flavorings together. Add powdered sugar one cup at a time.
*If you want to make a chocolate rolled butter cream fondant just add ½ cup of cocoa to sugar before mixing.
*My favorite tasting fondant would be the regular rolled fondant just because it has a more buttery flavor because I use butter flavored shortening and butter flavoring.
*The buttercream fondant is shinier and is used mostly for wedding cakes. The Marshmallow is easier to make. I like using all 3, but when I make your custom cake, it will be to your liking, you choose the fondant cake decorating type we will use.
Marshmallow Fondant
1 16oz bag of mini marshmallows
3 tablespoons of water
2 lbs. powdered sugar and optional flavoring
*How to make fondant very easy, all you do is put the marshmallows in a microwave safe bowl, add the water, and put it into the microwave for 2 minutes.
*Stir marshmallows making sure it’s all melted, then add your flavoring and powdered sugar to your liking. Knead dough on a powdered sugar surface and keep adding powdered sugar to make dough less sticky and more workable. There you have it!
*Allow your fondant to set up overnight covered. Before you use, microwave for 30 seconds and knead until smooth and pliable.
*Use fondants to help cakes come to life. Wedding cakes are not the only use for fondant. We are making fondant for birthday cakes, bridal shower cakes, baby shower cakes and others. Visit our fondant birthday cake theme pictures.
*Matching the unique style, color and taste is a new adventure with each of our clients. By using fondant, we can integrate art into your cake creating that special look limited only by your imagination.
New Stuffed Bell Peppers-donated by Kristi
6 large green or red bell peppers
2 1/2 cups long grain white rice (or your chioce)
1 lb lean ground beef
1 lb ground pork
1/2 sweet onion, diced
2 garlic cloves, chopped
1 14.5 oz can diced tomatoes w/juice
1 10 oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (4 cups)
1/2 tsp pepper
1 tsp salt
1. Preheat oven to 400 degrees
2. Cut bell peppers in half top to bottom and remove seeds and ribs. Set aside. In a medium saucepan cook rice according to the directions on package. In another medium saucepan brown pork and beef with the onion and garlic. Drain any fat.
3. In another medium pan combine the tomatoes and bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl, combine the beef/ pork mixture, rice, tomatoes, salt and pepper until well blended.
4. In a 9x13x2 inch pan, place the peppers skin side down. Evenly divide the mixture among the pepper halves. Cover pan with Aluminum foil and bake for 40 minutes. Remove the foil and sprinkle cheese on the top. Return pan to oven and bake for an additional 5 minutes or until cheese is melted.
Notes: If the pepper halves are wilted in boiling water for about 5 minutes, this will reduce the cooking time from 40 minutes to 15 minutes.
Chicken Salad- Donated by Lyndsey
got to go with chicken salad
leftover chicken from dinner night before
add mayo till moist
add apple, grapes,celery, pecans
add salt,pepper,and i like curry
put on bread or wrap in tortilla or even a big leaf of lettuce
amounts vary depending how much chicken you have. You can also leave out anything u don't like. And a healty alternative is to use half plain yogurt and half mayo cuts some calories. but mayo is only bad thing in it plus u have fruit and vegies all together.
Baked Asian Wontons- Donated by Kelly
24 wonton wrappers
Pam spray
2 chicken breasts cooked and chopped
¼ cup mayo
½ tsp asian seasoning
1Tbs ginger root, pressed
8 ozs water chestnuts, drained and chopped
¼ cup carrot s gratted
¼ bell pepper, diced
1 tsp parsley
Preheat oven to 350 degrees. Spray mini muffin pan with pam. Press wonton skins into pan, allowing the tops to stick up. Spray again with Pam. Bake for 8-10 mins. Add all other ingredients together in a bowl. Cool wontons slightly and then fill.
Spicy Orange Wings- Sara
4 lbs of wings, or breasts
2 Tbs seasoning salt
1 tsp pepper
¼ tsp cayenne pepper
1 (18 oz ) jar of orange marmalade
3 Tbs olive oil
Season chicken with season salt and peppers. Add olive oil to large skillet, heat over med heat. Add wings and cook fvor 20 mins or until fully cooked. Turning frequently to brown all sides. Take out chicken from skillet and set aside, then boil marmalade in skillet for 3 mins. Return wings and heat thoroughly or about 5 mins tossing to coat evenly. Cool and serve.
Salsa Soup- Nichole
2 large jars of southwest salsa
1 can of garbanzo beans
1 can pinto beans
1 can chili beans
Garnish - what ever you like
Chicken breasts- cooked and chopped
Sour cream
Cheese
Tortia chips
In a large crock pot place all of the soup ingredients. Do not drain the beans, put it all in even the liquid from the cans. Cook on low for 2-3 hours.
Serve and garnish with what ever you like.
Baked Beans
3-12 cans Pork & Beans
1 medium onion
1 teaspoon mustard
¾ cup and 1 tablespoon ketchup
1 ½ cup brown sugar
5 slices bacon
*Combine all ingredients and bake 300° for 3 ½ hours
Raspberry Cobbler
1 ¼ cup sugar
2 ½ tablespoons cornstarch
1 ¾-2 cups water
6 cups fresh fruit
(make 2 9” pie crusts to line casserole dish and cover cobbler)
*Preheat oven to 400°
*Mix sugar, cornstarch, and gradually stir in water
*Bring to boil and boil for 1 minute, stirring constantly
*Add fruit and juice
*Pour in to pie crust 3qt baking dish, dat with butter, sprinkle with cinnamon and cover with pie crust
Potluck Chicken Casserole
Cheryl McLemore
½ cup chopped fresh mushrooms
3 tablespoons finely chopped onion
2 cloves of garlic, minced
3 tablespoons butter or margarine divided
3 tablespoons flour
1 ¼ cup milk
¾ cup mayo
4 cups cubed cooked chicken
1 cup chopped celery
1 cup frozen peas, thawed
1 jar (2oz) pimento, drained
2 teaspoons lemon juice
1 teaspoon salt
½ teaspoon pepper
¾ cup coarsely crushed cornflakes
*In saucepan, medium heat, sauté mushrooms, onion, and garlic in 3 tablespoons butter till tender.
*Stir in flour, mix well. Gradually add milk, bring to boil.
*Cook and stir for 2 minutes or until thick and bubbly
*Remove from heat; stir in may till smooth. Add chicken, rice celery, peas, pimentos, lemon juice, salt, and pepper. Mix well.
*Spoon into an ungreased 13x9x2” baking dish
*Melt remaining butter; toss with cornflakes and sprinkle over casserole
*Bake uncovered at 350° for 30-35 minutes or until bubbly
Holiday Fudge
4 ½ cups sugar
1 large can evaporated milk
3 cups semi-sweet chocolate chips
12 oz mini marshmallows
1 teaspoon vanilla ½ lb margarine
1 ½ cup chopped walnuts
*Combine sugar and milk
*Bring to boil
*Reduce heat and cook for 9 minutes stirring constantly
*Add remaining ingredients and stir until margarine, chips, and marshmallows have melted.
*Pour into greased pan
Banana Bread
1 ¼ cup sugar
½ cup butter
2 eggs
1 ½ cups (3-4) bananas
½ cup buttermilk= ½ cup milk and 1 tablespoon vinegar or lemon; let sit for 5 minutes
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts (optional)
*350° for 60-75 minutes
Greek-Style Pasta Salad
4 oz package dried bow ties or elbow macaroni
1 medium cucumber, quartered lengthwise, seeded, and cut into ½” thick slices
¼ cup chopped red onion
¼ cup pitted sliced olives
¼ cup olive oil or cooking oil
¼ cup lemon juice
1 tablespoon fresh oregano or dried crushed
1 tablespoon fresh mint or ½ teaspoon dried mint crushed
¼ teaspoon pepper
1 6oz can chunk white tuna (water pack) chilled
1 cup crumbled feta cheese (4oz)
6 cherry tomatoes, halved
*cook pasta as directed. Drain and rinse with cold water. Drain again.
*In mixing bowl, combine pasta, cucumber, onion, and olives.
*Toss lightly.
*Dressing: in a jar with lid, combine oil, lemon juice, oregano, mint, and pepper. Cover and shake well.
*Pour dressing over pasta; toss to coat
*Cover and chill 4-24 hours.
*Drain tuna, break into chunks; arrange feta cheese and tuna to top pasta, then garnish with tomatoes
Magic Dust
(smoking or grilling vegetables, popcorn, baked potatoes, corn on the cob, French fries, etc)
½ cup paprika
¼ cup salt (kosher)
¼ cup sugar
2 tablespoons mustard powder
¼ cup chili powder
¼ cup ground cumin
2 tablespoons ground black pepper
¼ cup granulated garlic
2 tablespoons cayenne
*Mix well and store in tightly sealed container
Scotts Peanut Butter Pie
8oz cream cheese
8oz creamy cool whip
1 cup powdered sugar
3//4 cup chunky peanut butter
½ cup milk
*Beat cream cheese add peanut butter and sugar. Fold into cool whip. Add milk slowly
*Use graham Cracker Crust
Strawberry Pizza
Crust:
1 cup flour
¼ cup powdered sugar
½ cup butter (melted)
*Roll in a ball, pat and spread in pizza pan with hands
*Bake 325° 10-12 minutes. Don’t brown. Let cool
Topping:
1-8oz cream cheese
½ cup sugar
*Beat and spread onto crust
2-16oz basket or 3 small strawberries sliced
Glaze:
1 cup water
1 cup sugar
¼ cup cornstarch
*Cook until bubbles-1 minute
*Stir constantly, then let cool
*Pour over strawberries
*top with chip cream or cool whip (optional)
Layered Bean Dip
1st Layer:
Refried beans
¼ cup milk
Cheese
Mix:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning
*Top with lettuce, tomato, cheese, olives, avocado, and salsa
Snickerdoodles
1 cup shortening or ½ cup butter and ½ cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teapoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
*Cream butter, sugar, and eggs
*Add dry ingredients
*Roll in 1” balls, roll each ball in cinnamon and sugar
*Bake 400° for 8-10 minutes
Cooked Play Dough
4 cups flour
2 cups salt
8 teaspoons cream of tartar
½ cup oil (baby oil works and smells good)
4 cups water
Food coloring
*Cook over low heat until mixture comes away from side of pan and will shake off spoon. Turn out to cool. Knead well and store in Ziploc bag (will last several weeks.)
French Bread
2 cups warm water
1 package yeast (1 ½ tablespoons)
1 tablespoon sugar
2 teaspoons salt
3 cups flour (approx.)
*Preheat oven 400°
*Cover in buttered bowl with plastic wrap. Raise to double. Punch down divide in half. Roll out into rectangle. Roll tightly lengthwise. Cornmeal on baking sheet. Raise again for another hour.
*30 minutes
Cream Cheese Cup Cakes
1 8oz package cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
*Stir in 1 cup chocolate chips
Mix:
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
Add:
1 cup water
1 teaspoon vanilla
1/3 cup oil
1 tablespoon vinegar
1/3 full chocolate
1 teaspoon cream cheese mixture
*Bake at 350° for 10-12 minutes
Oreo Cookie Ice Cream Pie
Layers:
#1 Crushed Oreo Cookies
#2 Ice Cream to cover
#3 Oreo Cookies
#4 Chocolate syrup
#5 Cool Whip
*Freeze 2-3 hours
Hot Fudge
1 cup chocolate chips
2 tablespoons butter
*Microwave on low till melted
*Add Eagle Brand then microwave on defrost for 4 minutes. Stir each minute.
Mayonnaise Cake
2 cups flour
4 heaping tablespoons cocoa
1 ¼ cups sugar
2 tablespoons baking soda
½ tablespoon cinnamon
¼ tablespoon baking powder
*Mix dry ingredients then add wet ingredients
1 ¼ cup water
1 tablespoon vanilla
1 cup mayonnaise
*Grease and flour pan
*350° (325° glass pan) 30-35 minutes
Texas Chocolate Cake
Mix:
2 cups flour
2 cups sugar
Pan:
1 stick margarine
½ cup oil
1 cup water
4 tablespoons cocoa
*Bring to a boil and add flour mixture
Add:
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
Dash of salt
1 tablespoon vanilla
½ cup buttermilk
*Pour into 9x13” pan
*Bake at 350° for 30 minutes
In Pan:
1 stick margarine
4 tablespoons milk
4 tablespoons cocoa
*Bring to boil
*Pour over 1 box powdered sugar and mix.
*Place nuts on top or mix with frosting
*Pour over cake while both are warm.
Cranberry Fruit & Nut Bread
2 cups flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons shortening
1 tablespoon graded orange peel
¾ cup orange juice
1 well beaten egg
1 cup cranberries, coarsely chopped
½ cup chopped nuts
*Preheat oven to 350°
*In bowl, mix together flour, sugar, baking powder, salt, and baking soda.
*Stir in orange juice, orange peel, shortening, and egg to dry ingredients.
*Mix until well blended
*Stir in cranberries and chopped nuts
*Turn into 9x5 loaf pan, grease on bottom only
*Bake 55-60 minutes until toothpick inserted in center comes out clean.
Butter Balls
1 lb butter
1 cup sifted powdered sugar
4 ½ cups sifted flour
½ teaspoon salt
2 tablespoons vanilla
1 cup finely chopped walnuts
*Sift powdered sugar and flour together
*Cream butter and 3 sifted ingredients, then vanilla and nuts.
*Roll into balls
*Bake at 375° 10-12 minutes.
*Do not over bake
*Roll in sifted powdered sugar while still warm. Roll again when cool.
Shrimp Spread
Layers:
8 oz cream cheese
Cocktail sauce
¼ lb bay shrimp
¼ lb crab
Finely shredded mozzarella cheese
1 tomato
3 green onions
Ritz Crackers
Yeast Rolls
Mix:
2 cups lukewarm water
½ cup sugar
1 ½ teaspoons salt
*Crumble 2 cakes yeast
*Stir until dissolved
*Stir in 1 egg
*Add ¼ cup soft shortening, then add 6 ½-7 cups flour, only enough to make dough easy to handle.
*Mix with spoon or hand (Kneading not necessary)
*Place in greased bowl, let rise 1 ½ hours
*Punch down, pull apart for rolls
*Let rise again 1 ½ hours or refrigerate
*Place in grease bowl, rub surface with damp cloth
*Place in refrigerator (45° ) until ready to use.
*Dampen cloth occasionally as it dries and when dough rises punch down occasionally
*Remove dough as needed
*Cover shaped rolls with damp cloth and let rise at 85° 1-2 hours
*Bake at 400° 22-25 minutes
(Makes 3 ½ dozen)
Pie Crust
Cheryl McLemore
2 2/3 cups flour
1 cup shortening
1 teaspoon salt
7-8 tablespoons cold water
Lemon Oat Lacies
2 cups margarine or butter, softened
1 cup sugar
3 cups old fashioned oats
2 cups flour
1 tablespoon grated lemon peel
1 teaspoon vanilla
Powdered sugar
*Beat margarine or butter till creamy. Add remaining ingredients except powdered sugar. Mix well, cover and chill for 30 minutes. Heat oven to 350°. Roll dough into 1” balls and place on ungreased cookie sheet. Flatten with bottom of glass dipped in powdered sugar. Bake 12-15 minutes or until edges are light golden brown. Cool completely and sprinkle with powdered sugar if desired.
Apple Crisp
350° 30-40 minutes or until tender
9x13” pan
*Mix 2 cups sour cream, 2 cups powdered sugar and set aside. Core, peel, and slice 7-8 Fugi or Braburn Apples. Mix with sour cream and powdered sugar mix.
1 cube butter
1 cup flour
½ cup sugar or ¼ cup brown sugar and ¼ cup sugar
*Mix with pastry cutter and crumble over apple mixture.
Spanish Rice
1 cup long grain rice
2 ½ cups water
1/3 can tomato sauce
3 tablespoons oil
1 chicken bouillon cube
Onion/Garlic
*Oil in pan, add rice and stir until peach color
*Water, tomato sauce, chicken bouillon in pan/dissove
*Add rice, garlic, onion
*Boil and cover
Lower to simmer for 20 minutes.
Black and White Cupcakes
Cream Cheese Layer:
8 oz cream cheese softened
¼ cup sugar
1 large egg
Cake Layer:
1 ½ cups flour
1 cup sugar
¼ cup plus 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup water
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
½ cup chocolate chips
*Line muffin cups with cup liners
*Prepare cream cheese layer: Medium bowl, beat cream cheese till smooth. Beat in sugar and egg until well blended.
*Prepare cake layer: Large bowl whisk together flour, sugar, cocoa, baking soda, and salt.
*Small bowl: Beat water, oil, egg, and vanilla. Add to flour mixture and stir just until combined. Stir in half of the chocolate chips. Fill muffin cups half full with chocolate batter. Using remaining cake batter and all of cream cheese batter, spoon equal amounts on top of cake batter. Sprinkle tops with remaining chocolate chips.
*Bake at 350° for 30-35 minutes
*Cool cupcakes on wire rack in tin for ten minutes. Turn cupcakes out of tin to cool completely.
Ten Dollar Fruit Pie
1 cup milk
1 cup sugar
1 cup flour
3 teaspoons baking powder
½ cube melted butter
1 can fruit (Cherries or any kind no in syrup, just canned fruit)
*Mix together milk, sugar, flour, and baking powder. Set aside. Melt butter in 9x9 pan in micowave. Poor batter on top of melted butter. Pour can of fruit in the middle of pan do not stir.
*Bake until center springs back when touched in the center.
*Bake at 350° 30-35 minutes
Apple Pizza
Pie Crust
5 apples, peeled, sliced thin, put in single layer on top of pie crust
*Mix and layer on top of Apples:
¾ cup flour
½ cup sugar
1/3 cup margarine
*Mix and top for next layer:
½ cup sugar
1 tablespoon cinnamon
*Bake 425° 10 minutes 350° 30 minutes
*Add 1 cup cheese after oven time and place back in oven till melted
Cream Cheese Brownie Pie
1 pie crust
1 8oz cream cheese softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1oz) package Pillsbury Swirl Brownie mix
¼ cup oil
2 tablespoons water
½ cup chopped pecans
*Preheat oven 350° Bake time 40-50 minutes
*Prepare pie crust for 9” pie pan.
*In medium bowl, combine cream cheese, sugar, vanilla, and one egg; beat till smooth. Set aside
*Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon water, and remaining 2 eggs; beat 50 strokes with spoon. Spread ½ cup brownie mixture in bottom of crust. Spread cream cheese over brownie layer. Top with remaining brownie mixture. Sprinkle pecans. Put fudge packet in microwave in bowl for 30 seconds. Stir in remaining 1 tablespoon water. Drizzle over pie. Allow to cool for 3 hours.
Valentines Day Hidden Hugs Cookies
1 8oz package of Hershey’s Hugs
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups flour
¼ teaspoon salt
¾ cup toasted almonds finely ground
Additional powdered sugar
*Preheat over 350°
*Spread almond layer in shallow pan. Bake 5-7 minutes stirring occasionally till golden brown.
*Heat oven to 400°
*Remove rappers from Hershey’s Hugs. In large mixer bowl, beat butter, powdered sugar, and vanilla till well blended. Stir in flour and salt; gradually add to butter mixture, beating till well blended. Add nuts, blend well. Mold tablespoon dough around each chocolate hug covering it completely. Shape into balls. Bake 8-10 minutes or till set. Cool slightly then roll in powdered sugar. Cool completely before serving. Roll again in powdered sugar.
Idaho Baked Potato Soup
8-10 servings
2/3 cup butter or margarine
2/3 cup all purpose flour
7 cups milk
4 large baking potatoes, baked, peeled, and cubed
4 sliced green onions
12 bacon strips cooked and crumbled
1 ¼ cups shredded cheddar cheese
1 cup (8oz) sour cream
¾ teaspoon salt
½ teaspoon pepper
*In large soup kettle or Dutch oven, melt the butter. Stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil; stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately.
Dainty Lemon Bars
1 cup Flour
½ cup softened butter
¼ cup Powdered Sugar
2 eggs
1 cup granulated sugar
1 tablespoon lemon rind
2 teaspoons lemon juice
*Combine flour, butter, and powdered sugar, mix well, spread in a square pan, Bake at 350° for 15 minutes, then mix eggs, sugar, and lemon juice and rind, spread over first layer, return to oven for 25 minutes. When cool, frost with lemon glaze and cut into bars.
Boston Cream Pie
1 yellow cake mix
1 vanilla pudding
2 2/3 cup milk
*mix together and let set in refrigerator
8 oz cool whip
Topping:
6 tablespoons mg
6 tablespoons cocoa
6 tablespoons milk
*bring to a boil
3 cups powdered sugar
1 teaspoon vanilla
*Beat and pour over cake while warm
Flying Saucers
1 ½ cup shortening
1 cup sugar
1 egg beaten
¼ cup honey
2-3 tablespoons milk
¼ cup raisins
1 ½ cup old fashion oatmeal
1 ¾ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon all spice
½ teaspoon cinnamon
½ teaspoon salt
*Crème shortening and sugar until light and fluffy
*Add the egg, honey, and milk continuing creaming
*Wash and soak raisins in hot water, drain well, and combine with oatmeal to add to mixture
*Sift together the dry ingredients and add to mixture; mix until well blended
*Dip with #16 scoop onto well-greased cookie sheet
*With a water glass coated with water, flatten cookies slightly
*Bake at 300° for 10-15 minutes. Cookies will be a very delicate brown when done and look like saucers
*Cool just enough to set cookies and then loosen with a spatula
Pecan Pie
1 ½ cup pecans
4 eggs
½ cup sugar
1 cup dark Karo
½ cup light Karo
Pecans
1 teaspoon vanilla
*preheat oven 350° bake for 55 minutes
*freezer 15 minutes pie crust
Peanut Butter Pie
Double Single
8 oz 3 oz cream cheese
12 oz 9 oz cool whip
¾ cup ½ cup sugar
1 cup ½ cup peanut butter
*Mix ingredients and put in graham cracker crust.
*Refrigerate overnight
*Reserve ½ cup graham cracker crust to put on top
Buck Eyes
¼ cup margarine or butter
½ cup peanut butter
¾ cup powdered sugar
*Cream together and shape into 1 inch balls, then refrigerate
*Melt together 1 12 oz package of chocolate chips and about ¼ bar paraffin and dip balls into chocolate. Refrigerate
Fruit Cobbler
Mix together in bowl:
1 cup flour and 1 cup sugar
1 teaspoon baking powder
¼ cup salad oil
1 cup milk
2 small can fruit and juice
*Place in a sprayed 13X11 or 8X11 baking dish; the smaller dish will take longer to back.
*Bake at 350° about 40 minutes
*You can add cinnamon and nutmeg on top of cobbler before baking.
Vanilla Wafer Miniature Cheese Cakes
(makes 22)
2 8oz packages cream cheese, softened to room temperature
1 teaspoon vanilla
2 eggs
¾ cup sugar
2 cans pie filling (any flavor)
1 box vanilla wafers
22 (2 ½ inch) foil muffin tins
*Preheat over to 350°
*In a bowl, mix cream cheese, eggs, and vanilla.
*After ingredients are mixed well, add sugar a little at a time.
*Put muffin cups on cookie sheet
*Place vanilla wafer, flat side up, in each cup
*Spoon cheese mixture on top to cover vanilla wafer, almost ½ full
*Bake for 15-17 minutes
*Cool, then top with pie topping
Caramel Apples
1 package (14 oz) Caramels
½ cup mini marshmallows
1 tablespoons water
5-6 small apples
*Combine caramels, marshmallows, and water
*Cook, stirring frequently until caramels melt
*Rinse and dry apples
*Insert pop sticks into apples and dip each apple into mixture
*Place on baking sheets with buttered wax paper lining, and refrigerate until firm
Peanut Brittle
1 cup sugar
½ cup Karo corn syrup
1 ½ cup dry roasted peanuts
1 tablespoon Oleo
1 teaspoon vanilla
1 teaspoon baking soda
*Stir together sugar, and corn syrup in 2 qt casserole. Cook on high in microwave 4 minutes. Stir in peanuts. Cook 3 minutes. Stir in butter and vanilla. Cook 1 ½ minutes. Stire in baking soda until light and foamy. Pour into greased cooking sheet and spread evenly with a knife or metal spatula. Break into pieces when cool.
Apple Crisp
4 cups tart apples (Granny Smith Apples) peeled and sliced
¼ cup water
1 tablespoon lemon juice
¼ cup brown sugar packed
¼ cup whole wheat flour
¼ cup old fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons margarine melted or softened
*Place apples in an 8” square baking pan. Mix water and lemon juice and pour over the apples
*In a separate bowl, mix sugar, flour, oats, cinnamon, and nutmeg. Add margarine and mix until crumbly
*Sprinkle mixture over the apples and bake at 350° for 40 minutes or until the apples are tender and topping is lightly browned.
Chocolate Royale Cheesecake
18 Oreo cookies finely crushed
2 tablespoons butter or margarine melted
4 packages (8oz) Philadelphia cream cheese softened
1 teaspoon vanilla
1 cup sugar
2 tablespoons flour
1 package (8 squares) Bakers semi-sweet baking chocolate, melted, slightly cooled
¼ cup hazelnut liqueur (optional)
4 eggs
*Mix crumbs and butter; press onto bottom of 9” silver spring form pan. Bake at 325° for 10 minutes
*Beat cream cheese, sugar, flour, and vanilla with electric mixer until well blended. Add chocolate, liqueur, and eggs; mix just until blended. Pour over crust.
*Bake at 325° for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries, if desired. Makes 12 servings.
Philadelphia 3 Step Cheesecake
1. Mix 2 packages (8oz each) Philadelphia cream cheese, softened, ½ cup sugar, and ½ teaspoon vanilla with electric mixer on medium speed until well blended. Add 2 eggs; mix.
2. Pour into 1 Honey Made Graham Pie Crust (6oz or 9”)
3. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight
Shake up Pie Crust
2 cups flour
1 teaspoon salt
1 cup Crisco
½ cup ice cold water
*Place the flour, salt, and Crisco shortening in a medium mixing bowl; then shake until blended, then add water and shake until blended. It should almost be in a complete ball. This makes 2-9” pie crusts.
Microwave No Fail Divinity
4 cups sugar
1 cup light corn syrup
¾ cup water
Dash of salt
3 egg whites
1 teaspoon vanilla
Nutmeats as desired
*Mix sugar, corn syrup, water, and salt together in 2 qt casserole. Microwave on high for 19 minutes, stirring every 5 minutes. Candy thermometer should read 260° if not cook 1 or 2 more minutes. While syrup cooks beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at a high speed until thick and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts to beaten mixture spread in buttered pan and let set and cut into pieces.
Chocolate Funnel Kisses
½ cup butter
3 oz package cream cheese
½ teaspoon vanilla
1/3 cup cocoa
1 lb box powdered sugar
*Mix by hand, DO NOT MIX WITH MIXER.
*Line Tupperware Funnel with wax paper and fill with chocolate.
*Put in freezer until set.
*Remove, take off wax paper and wrap in foil
*Keep refrigerated.
*Makes too big kisses.
Dry Brownie Mix
8 cups sugar
5 ½ cups flour
1 8oz can Hershey’s cocoa
4 teaspoons baking powder
2 teaspoons salt
*To bake 8” pan, combine 2 cups mix, ½ cup melted butter, 2 eggs, 2 teaspoons vanilla, and nuts as desired. Stir well and bake at 350° for 25 minutes. Note: store dry mixture in cookie canister.
Hot Chocolate Mix
1 ½ lbs Nestles quick
8 qt box powdered milk
6 oz jar coffee creamer
½ cup powdered sugar
*Store in Canister, mix with hot water 1/3 cup mixture per 8oz.
Melody of Berries Pie
Pastry dough for 9” double crust pie
1Package (16oz) mixed frozen berries, thawed and drained
¾ cup sugar
3 tablespoons cornstarch
2 tablespoons butter or margarine
*Preheat over to 375°
*Roll out pastry crust for bottom crust and line pie plate. Roll out pastry for top crust and set aside.
*Combine berries, sugar, and cornstarch in classic batter bowl.
*Pile fruit mixture into pie plate; dot with butter.
*Cover with top crust; trim and flute edges.
*Cut a few slits in top crust for steam to escape.
*Bake 40 minutes or until juice is bubbling and crust is browned.
*Cool at room temperature
Banana Muffins
2 cups all purpose flour
¼ cup C&H Golden Brown Sugar, packed
3 teaspoons baking powder
½ teaspoon salt
2 eggs
¾ cup milk
½ cup mashed bananas (1 lg)
¼ cup shortening
*In mixing bowl combine flour, sugar, baking powder, and salt. Set aside
*Beat eggs slightly then beat in milk, bananas, and shortening, mix well.
*Add eggs mixture to dry ingredients, stir in to moisten.
*Fill greased muffin pans 2/3 full
*Bake at 425° 15-20 minutes
Libby’s Pumpkin Nut Bread
2 cups sifted flour
2 teaspoons baking powder
½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup Libby’s Solid Pack Pumpkin
1 cup sugar
½ cup milk
2 eggs
¼ cup butter or margarine softened
1 cup chopped walnuts or pecans
*Preheat oven to 350°
*Sift together flour, baking powder and soda, salt, ground cinnamon, and ground nutmeg.
*Combine pumpkin, sugar, milk and eggs in bowl
*Add dry ingredients and butter; mix only until flour is moistened
*Stir in nuts
*Bake in well-greased 9X5X3” loaf pan for 65 minutes, or until toothpick inserted in the center comes out clean.
*Cool for 10 minutes then remove from pan.
Manny’s Zucchini Casserole
1 cup chicken stock or 1 can chicken broth
6 diced zucchini
1 yellow onion finely diced
2 cloves of garlic finely diced
2 oz chopped Ortega
2 tablespoons bacon fat or margarine
½ teaspoon oregano
3 small tomatoes finely chopped
6 oz mild cheddar cheese
2 or 3 fresh or frozen corn or 1 can corn
salsa & hot sauce
*Sauté onions, garlic and Ortega in bacon fat till onions are clear.
*Add stock and zucchini, oregano, tomatoes,, and corn.
*Cook till zucchini is tender.
*Add cheese and salsa to taste.
Mushroom Beef Stew
1lb stew meat
1 can mushroom soup
2 cans mushrooms drained
1 package dry onion soup mix
*sauté on low for 8-10 minutes then pour over noodles
Taco Dip
12 oz cream cheese
½ cup sour cream
2 tablespoons chili powder
1 ½ tablespoons ground cumin
1/8 tablespoon ground red pepper
*Combine
½ cup salsa (stir in)
Lettuce leaves
1 cup cheddar cheese
1 cup jack cheese
½ cup tomatoes
1/3 cup onions
¼ cup olives
¼ cup green olives
*serve with tortilla chips
Mexican Shredded Beef
1 beef chuck roast
*cut in half
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground red pepper
*Rub over beef
1 cup salsa
2 tablespoons water
1 tablespoon cornstarch
*layer salsa, beef, salsa
Low 8-10 hours
Let cooking liquid stand 5 minutes then skim fat. Blend water and cornstarch whisk into slow cooker
Cook 15 minutes uncovered until thick, return beef cook 15-30 minutes until heated through.
Crispy Potato Cakes
2 lg russet potatoes cooked and strained
2-3 scallions
3 oz cream cheese
2 tablespoon sour cream
Lemon zest
Salt and pepper
*Oil and butter in pan
1egg
Add bacon and cheese (optional)
Stir Fried Vegetables
Cook Spray
2 teaspoons sesame oil
2 cloves garlic
2 cups sugar peas
2 cups carrots
2 green onions
1 ½ tablespoons L. Sod. Soy Sauce
2 tablespoons cilantro
*Add oil & garlic stir fry
*Add peas, carrots, & green onions
*Stir fry for 3 minutes
*Add soy sauce
*Cook for a minute until vegetables are crisp tender
Taco Soup
2 lbs hamburger
1 small onion
3 cans green chili’s
3 cans tomatoes
1 large can pinto beans
1 large can homing or drained garbanzo beans
2 cans regular beans drained
1 package 10 oz ranch dressing
1 package taco mix
1 ½ cup water (more if needed)
1 teaspoon salt & pepper
*Cook for 30 minutes, 1 hour in slow cooker
Tarter Sauce
½ cup mayonnaise
¼ teaspoon garlic powder
1 ½ tablespoon lemon juice
2 tablespoons red onion
2 tablespoons Sweet or Dill Pickles
Salt & Pepper
Red Potato Salad
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 ½ tablespoons red wine vinegar
Green onions
Celery
Kabase Sausage
Tortilla Soup
2 large cans of chicken
1 can chopped tomatoes
1 can pinto beans
1 can Ro-Tel tomatoes (or regular)
1 can white homing
Kidney beans
1 package frozen corn
1 small chopped green chilies
½ package taco seasoning
½ package ranch dressing mix
1 can chicken broth
*Heat mixture and serve over tortilla chips with grated cheese and sour cream
California Fish Tacos
2 6oz halibut
½ tablespoon salt
¼ tablespoon cumin
8 taco shells
1 cup romaine lettuce
1 diced avocado
¼ cup cilantro
1 lime (8 wedges)
½ cup salsa
*Sprinkle halibut with salt and cumin
*Broil 5” from heat, 3 minutes on each side
*Flake fish
*Divide evenly on taco shells
*Top with lettuce, avocado, lime juice, and cilantro
Fish Taco Sauce:
Chipotle chilies (canned 2 in adobe sauce)
Lemon juice (½ lemon)
1 cup mayonnaise
1 cup sour cream
Philadelphia Spinach Dip
1 package (8oz) Philadelphia cream cheese
1 cup Breakstones or Knudsen sour cream
1 package (10oz) frozen chopped spinach, thawed and well drained
1 oz ranch salad dressing mix
1 can (8oz) water chestnuts, drained and chopped
½ cup chopped red pepper
*Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refrigerate several hours or until chilled. Serve with assorted cut up vegetables.
Corn Bread
(makes nine 2 2/3”x2 2/3”x1 7/16” pieces)
1 cup yellow corn meal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup soft shortening
1 egg
1 cup milk
*Combine dry ingredients in bowl and mix well. Cut in some shortening until well blended. Beat egg and milk together and mix in dry ingredients until just blended. Pour into well-buttered 8” square pan. Bake at 400° for 25 minutes or until done. Serve warm with butter.
*for sweeter Corn Bread: add 2 more tablespoons of sugar
Sugar Cookies
1 ¼ cups sugar
1 cup butter flavor Crisco
2 eggs
¼ cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups flour (plus 4 tablespoons divided)
¾ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
*Preheat oven to 375°
*Combine sugar and Crisco in large bowl, beat at medium speed
*Add eggs, syrup, and vanilla, beat until well blended and fluffy
*Combine 3 cups of flour, baking powder and soda, and salt. Add gradually to creamed mixture at low speed, mix until well blended.
*Divide dough into 4 quarters, wrap each quarter in plastic wrap and refrigerate at least one hour
*Spread 1 tablespoon flour on large sheet of wax paper and flatten slightly with hands, then flip the dough over, and place another sheet of waxed paper to cover. Roll dough to ¼” thickness. Cut out with flour cookie cutters and transfer to ungreased baking sheet with large pancake turner. Sprinkle with sugar or color sugar crystals
*Bake for 5-9 minutes (Do not over bake)
*Remove to cool completely then frost if desired
Chewy Oatmeal Cookies
¾ cup butter flavor Crisco
1 ¼ cups firmly packed light brown sugar
1 egg
1/3 cup milk
1 ½ teaspoons vanilla
3 cups quick oats, uncooked
1 cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
1 cup raisins
1 cup coarsely chopped walnuts
*Heat oven to 357°
*Combine Crisco, brown sugar, egg, milk, and vanilla in large mixing bowl, beat medium speed until well blended
*Combine oats, flour, baking soda, salt, and cinnamon. Mix well into creamed mixture at low speed just until blended
*Stir in raisins and nuts
*Drop rounded tablespoonfuls of dough, 2” apart on baking sheet, and bake for 10-12 minutes or until lightly browned
Irresistible Peanut Butter Cookies
¾ cup peanut butter
½ cup (½ stick) butter flavor Crisco
1 ¼ cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 ¾ cups all purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
*Heat over to 375°
*Combine peanut butter, brown sugar, milk, and vanilla in a large mixing bowl.
*Combine flour, salt, and baking soda. Add to creamed mixture at low speed, mix just until blended
*Drop by heaping teaspoonfuls 2 inches arpart onto ungreased baking sheet and flatten slightly in a crisscross pattern with a fork
*bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown
Pumpkin Drop Cookies
1 cup C&H Dark Brown Sugar, packed
¾ cup (1 ½ sticks) butter
2 eggs
1 cup canned pumpkin
2 cups all purpose flour
½ teaspoon each baking powder, baking soda, cinnamon, and nutmeg
¼ teaspoon each ground cloves and salt
1 cup raisins
½ cup chopped nuts
Praline Cookies
½ cup butter or margarine 1 ½ teaspoons vanilla
½ cup brown sugar packed 1 ½ cups chopped pecans
½ cup sugar powdered sugar
1 egg lightly beaten
1 ½ cups all purpose flour
*Preheat oven 375°
*Microwave butter till melted
*Add sugars, egg, flour, and vanilla; mix well
*Add pecans; mix well
*Drop dough 2” apart on flat baking stone
*Bake 12-15 minutes
*Cool 2 minutes on cooling rack
*Sprinkle with powdered sugar
Chewy Chocolate Gingerbread Cookies
7oz semi-sweet chocolate 1 tablespoon cocoa powder
1 ½ cups 1 tablespoon flour 8 tablespoons butter
1 ¼ teaspoons ground ginger 1 tablespoon freshly grated ginger
1 teaspoon ground cinnamon ½ cup dark brown sugar, packed
¼ teaspoon ground cloves ½ cup uncultured molasses
¼ teaspoon ground nutmeg 1 teaspoon baking soda
¼ cup graduated sugar
*Line two baking sheets with parchment.
*Chop chocolate into ¼ inch chunks and set aside
*In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
*In another bowl, with an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes
*Add brown sugar; beat until combined. Add molasses; beat until combined
*In a small bowl, dissolve baking soda in 1 ½ teaspoons boiling water. Beat half of flour mixture into butter mixture
*Beat in baking soda mixture, then remaining half of flour mixture.
*Mix in chocolate; turn out onto a piece of plastic wrap.
*Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
*Heat oven to 325°
*Roll dough into 1 ½ inch balls; place 2” apart on baking sheet
*Refrigerate 20 minutes. Roll in granulated sugar
*Bake until the surfaces crack slightly (10-12 minutes)
*Let cool 5 minutes; transfer to cooling rack to cool completely
Mary’s Sugar Cookies:
1 ½ cup sifted confectioners sugar
1 cup butter
1 egg
1 teaspoon vanilla
½ tablespoon almond flavoring (or lemon extract)
2 ½ cups sifted flour
1 tablespoon baking soda
1 tablespoon cream of tartar
*Preheat oven at 375°
*Mix sugar and butter
*Add egg and flavorings; mix thoroughly
*Sift dry ingredients together and stir in to dough
*Refrigerate 2-3 hours
*Divide dough in half and roll out on lightly floured surface 3/16” thick
*Cut with lightly floured cookie cutter
*Place on lightly greased baking sheet
*Bake 7-8 minutes or until delicately golden brown
(Recipe makes 5 dozen 2-2 ½” cookies)
Barbecued Black Beans Over Elbows
3 cups elbow macaroni
2 16oz cans black beans, drained and rinsed
4oz can chopped green chilies
14-16oz can tomatoes, chopped with juices
10oz pack thawed frozen corn kernels
2 tablespoons barbecue sauce
¾ teaspoon ground cumin
Salt and pepper
For garnish: Chopped fresh cilantro and minced fresh jalapeno pepper
*Bring water to boil and cook pasta. Meanwhile, simmer beans in a saucepan with the remaining ingredients. When pasta is done, spoon in bowls, ladle beans over the top and garnish.
Pumpkin Apple Streusel Muffins
3 cups flour
2 ¼ cups sugar
1 tablespoon and 1 teaspoon pumpkin pie spice
1 ½ teaspoons baking soda
1 can (15oz) Libby’s pure pumpkin
3 large eggs
1/3 cup vegetable oil
2 small apples cored, peeled, and finely chopped
Streusel:
¼ cup sugar
2 tablespoons flour
½ teaspoon cinnamon
2 tablespoons butter or margarine
*Preheat oven 350°
*Grease or paper line 24 muffin cups
*In large bowl, combine flour, sugar, spice, baking soda, and salt
*In medium bowl combine pumpkin mix, eggs, oil, and apples Mix well
*Stir into flour mixture just till moistened
*Spoon batter into prepared muffin cups filling ¾ full
*For topping combine sugar, flour, and cinnamon in medium bowl.
*Cur in butter with pastry blender
*Sprinkle over muffin batter
*Bake 30-35 minutes or until toothpick comes out clean
*Cool for 5 minutes and removed to wire racks to cool slightly
Rice Ring
1 box chicken rice-a-roni
2 6oz jars artichoke hearts
Chicken
1/3 cup mayonnaise
¼ teaspoon curry
1 small can chopped olives
Green onion
Bell pepper
*Cook rice (no butter) cool
*Drain juices from artichokes
*Cut up chicken and add to rice mixture
*Mix remaining ingredients (except artichoke juice, curry, and mayonnaise)
*Mix artichoke juice, curry, and mayonnaise, pour over top of rice and mix lightly
*Cover and refrigerate or mold
Chicken Enchiladas
13x9” pan
4 boned chicken breasts
1 large sour cream
2 cans cream chicken soup
1 large can diced Ortega chilies
1 small onion diced
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
12 corn or flour tortillas
*Spray pan with cooking spray
*Mix cooked and diced chicken with sour cream, soups, and chilies
*Spread some sour cream on bottom of pan
*Mix onions and cheeses with remaining sour cream mixture
*Dip tortillas in hot oil to soften or warm in microwave
*Spoon mixture onto tortillas and roll up
*Pour remaining mixture on top or rolled up tortillas
*Sprinkle with cheese
*Bake at 450° till bubbly
Moms Cheese Cake
Crust:
13-14 graham crackers (1 ½ cup crumbs)
¼ cup melted butter
¼ cup sugar (optional)
½ teaspoon cinnamon
*Mix in pan and press
Filling:
12oz cream cheese
2 beaten eggs
1 teaspoon lemon juice (optional rind)
¾ cup sugar
2 teaspoons vanilla
*Beat until light and frothy
*Pour into crust
*Bake at 350° for 25-30 minutes
*Cool 5 minutes
*Pour over top:
1 cup sour cream
1 teaspoon vanilla
3 ½ tablespoons sugar
*Chill 5 hours
Deviled Eggs
*Halve hard-cooked eggs lengthwise
*Remove yolks and mash with desired seasoning
*Refill whites
For 6 eggs:
¼ cups mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
*Other combinations: Bacon, olives, chives, stuffed green olives, sweet pickles,
*Fillings for sandwiches: 6 eggs, ½ cup mayonnaise, 3 tablespoons mustard, 1 teaspoon salt
Cinnamon Rolls
3 cups lukewarm water 3 eggs
2/3 cup sugar 2 teaspoons salt
3 packages yeast 8-9 cups flour
2/3 cup shortening
*Filling: *Icing:
Melted butter ½ cup soft butter
1 cup sugar 3 cups powdered sugar
1 ½ teaspoon cinnamon 1 teaspoon vanilla
3 tablespoons cream
*In large bowl blend water, sugar, salt, and shortening, then crumble in the yeast.
*Add eggs and flour, then knead thoroughly
*Let rise until double in bulk
*Roll out into rectangular shape
*Spread with melted butter and mixture of sugar and cinnamon
*Roll up like a jelly roll then cut into 1 inch slices
*Place slices on greased cookie sheet and let rise until light
*Bake 350° until light brown
*Let rolls cool until warm enough to touch
Icing:
*Blend butter and sugar
*Stir in cream and vanilla
*Beat icing with electric mixer on medium speed
*Spread generously across just cooled rolls
Chicken Pot Pie
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onions
½ teaspoon salt
1 ¾ cup chicken broth
2/3 cup milk
2 cups cooked chicken or turkey, cut up into bite size pieces
1 cup each; frozen peas, chopped carrots, and celery
½ cup potatoes
1 small can mushrooms
Pie Crust
*Steam or microwave carrots, celery, and potatoes then set aside
*Melt margarine, stir flour, onions, salt and pepper
*Cook over low heat stirring occasionally till thick and bubbly
*Remove from heat stir in milk and broth
*Boil and stir for one minutes
*Stir in veggies
*Make crust for a 9” pan, top and bottom
*Pour the ingredients in crust lined pan and top with other crust.
*Make holes in top for steam to release
*Bake 425° for 30-35 minutes
Green Bean Casserole
1 large bag of frozen green beans, cut or French style, thawed
2 tablespoons butter
½ cup chopped onion
2 cups sliced mushroom soup
1 can cream of mushroom soup
1 cup heavy cream
1 cup white cheddar cheese
1 can fried onion rings
*In a skillet, melt butter and cook onions for 2 minutes. Add mushrooms and cook until golden. Stir in soup and cream then bring to simmer. Stir in the cheddar cheese. Season with salt and pepper. Stir in green beans and toss to coat. transfer to a buttered casserole dish. Top with fried onions and bake 30 minutes or until bubbly
Popcorn Balls
½ cup butter
½ cup honey
Tupperware bowl, popped corn
*Cook for 3-5 minutes after boiling begins (it will start to thicken)
Butter hands to keep from sticking and roll into balls
Culinary Kids Create Sweet Success
Peanut Butter Honey Play Dough
(Makes 1 lb)
1 cup peanut butter
3 cups powdered sugar
1/3 cup honey
1 ½ teaspoons vanilla extract
Food coloring (optional)
*Combine all ingredients in a large bowl; mix thoroughly until “dough” begins to come together. Do not over mix. If desired, add a few drops of food coloring to dough and mix; add additional food coloring if needed to reach preferred color. Store dough or shapes in an airtight container at room temperature for up to 3 days.
Mile-High Enchilada Pie
5 corn tortillas
1 jar (12oz) salsa
1 can kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 jack with jalapeno cheese
*1 tortilla on bottom of slow cooker
*Top with small amount of salsa, beans, chicken, and cheese
*Continue layering using remaining ingredients ending with 1 tortilla with cheese
*Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Brown Sugar Banana Bread
1 cup golden brown sugar, packed
½ cup or 1 stick butter or margarine
2 eggs
1 ½ cups mashed bananas (3-4)
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup finely chopped walnuts
*Cream together sugar and butter. Add one egg at a time, beating well after each. Stir in bananas. Combine flour, baking powder, and salt. Stir into creamed mixture. Mix in nuts. Spoon into greased 9x5x3” loaf pan. Bake in 350° oven one hour or until toothpick comes out clean from center. Cool on rack.
Dill Potato Salad
7 cups chopped potatoes 2 tablespoons Dijon Mustard
1 (8oz) container sour cream ½ teaspoon salt
2teaspoons chopped fresh dill weed ¼ teaspoon pepper
1 teaspoon dried parsley
*Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm (about 15 minutes). Drain and cool, peel and chill. Meanwhile, in a medium bowl, combine sour cream, dill weed, parsley, mustard, salt and pepper. Pour dressing over potatoes and toss gently. Chill before serving.
Easy Sweet & Sour Chicken
1 tablespoon oil
1 lb boneless skinless chicken breast
2 cups frozen stir fry veggies
1 can (8oz) pineapple chunks in juice, drained
½ cup sweet ‘n’ sour sauce
1 cup water
2 cups minute brown rice uncooked
*Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through
*Add veggies, pineapple with juice, and sweet ‘n’ sour sauce; mix well then stir in water. Bring to boil
*Stir in rice; cover, reduce heat to medium-low; simmer 5 minutes then remove from heat. Let stand 5 minutes or until almost all the liquid is absorbed and rice is tender.
Teriyaki Steak & Brown Rice Dinner
1 tablespoon oil
1 boneless beef sirloin steak (1lb) cut into strips
2 cloves garlic, minced
1 ½ cups water
1/3 cup teriyaki sauce
2 cups minute brown rice, uncooked
4 cups broccoli florets
1 large red pepper cut into strips
*Heat oil in large skillet on high heat. Add steak and garlic; cook and stir until steak is cooked to medium doneness (160°)
*Add water and teriyaki sauce; stir. Bring to boil and stir in rice, broccoli, and red peppers. Return to boil. Reduce heat to low; cover and allow to simmer 5 minutes. Remove from heat.
*Let stand for 5 minutes. Fluff with fork
Southwestern Chicken Skillet
1 tablespoon oil
4 small boneless skinless chicken breast halves
2 cups water
1 cup salsa, thick and chunky
1 package (10oz) frozen corn
2 cups minute brown rice uncooked
¼ cup cheddar cheese, shredded
*Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook for 4 minutes on each side or until cooked through (170°)
*Remove chicken from skillet and set aside. Add water, salsa, and corn to skillet, mix well and bring to boil
*Stir in rice. Reduce heat to low and simmer for 5 minutes. Top rice mixture with chicken, sprinkle with cheese. Cover to simmer an additional 5 minutes or until cheese is melted.
Extra Easy Pumpkin Cookies
1 (14oz) can 100% pure pumpkin
2 eggs
½ cup applesauce
½ teaspoon vanilla extract
1 (18.25oz) package spice cake mix
2 teaspoons pumpkin pie spice
*Preheat oven to 350°
*Lightly grease 2 baking sheets
*Beat pumpkin, eggs, applesauce, and vanilla together in large mixing bowl.
*Stir in the cake mix, and pumpkin pie spice until well blended and creamy.
*Drop by spoonfuls on prepared baking sheets
*Bake in preheated oven until tops are firm when lightly touched (8-10 minutes)
*Place cookies on cooling racks to completely cool.
Rolled Fondant
1 package .25 oz of unflavored gelatin
¼ cup cold water
½ cup of clear glucose (corn syrup)
1 tablespoon glycerin
2 tablespoons of shortening
1 teaspoon any flavoring
8 cups (2lbs.) sifted powered sugar
*Mix water and gelatin and let stand for 5 minutes. Heat in microwave about 30 seconds. Add shortening and stir until melted. Pour into glycerin and glucose mixture.
*Add flavoring. Pour into the powdered sugar and fold until blended. Knead the fondant until smooth and workable. When kneading and rolling fondant, be sure to use a powdered sugar work surface to keep fondant from sticking.
Buttercream Fondant
1 cup of shortening or butter
1 cup of clear corn syrup
½ tsp fine salt
1 tsp clear vanilla extract
½ tsp any flavoring
2lbs of powdered sugar
*Mix shortening, syrup and flavorings together. Add powdered sugar one cup at a time.
*If you want to make a chocolate rolled butter cream fondant just add ½ cup of cocoa to sugar before mixing.
*My favorite tasting fondant would be the regular rolled fondant just because it has a more buttery flavor because I use butter flavored shortening and butter flavoring.
*The buttercream fondant is shinier and is used mostly for wedding cakes. The Marshmallow is easier to make. I like using all 3, but when I make your custom cake, it will be to your liking, you choose the fondant cake decorating type we will use.
Marshmallow Fondant
1 16oz bag of mini marshmallows
3 tablespoons of water
2 lbs. powdered sugar and optional flavoring
*How to make fondant very easy, all you do is put the marshmallows in a microwave safe bowl, add the water, and put it into the microwave for 2 minutes.
*Stir marshmallows making sure it’s all melted, then add your flavoring and powdered sugar to your liking. Knead dough on a powdered sugar surface and keep adding powdered sugar to make dough less sticky and more workable. There you have it!
*Allow your fondant to set up overnight covered. Before you use, microwave for 30 seconds and knead until smooth and pliable.
*Use fondants to help cakes come to life. Wedding cakes are not the only use for fondant. We are making fondant for birthday cakes, bridal shower cakes, baby shower cakes and others. Visit our fondant birthday cake theme pictures.
*Matching the unique style, color and taste is a new adventure with each of our clients. By using fondant, we can integrate art into your cake creating that special look limited only by your imagination.
New Stuffed Bell Peppers-donated by Kristi
6 large green or red bell peppers
2 1/2 cups long grain white rice (or your chioce)
1 lb lean ground beef
1 lb ground pork
1/2 sweet onion, diced
2 garlic cloves, chopped
1 14.5 oz can diced tomatoes w/juice
1 10 oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (4 cups)
1/2 tsp pepper
1 tsp salt
1. Preheat oven to 400 degrees
2. Cut bell peppers in half top to bottom and remove seeds and ribs. Set aside. In a medium saucepan cook rice according to the directions on package. In another medium saucepan brown pork and beef with the onion and garlic. Drain any fat.
3. In another medium pan combine the tomatoes and bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl, combine the beef/ pork mixture, rice, tomatoes, salt and pepper until well blended.
4. In a 9x13x2 inch pan, place the peppers skin side down. Evenly divide the mixture among the pepper halves. Cover pan with Aluminum foil and bake for 40 minutes. Remove the foil and sprinkle cheese on the top. Return pan to oven and bake for an additional 5 minutes or until cheese is melted.
Notes: If the pepper halves are wilted in boiling water for about 5 minutes, this will reduce the cooking time from 40 minutes to 15 minutes.
Chicken Salad- Donated by Lyndsey
got to go with chicken salad
leftover chicken from dinner night before
add mayo till moist
add apple, grapes,celery, pecans
add salt,pepper,and i like curry
put on bread or wrap in tortilla or even a big leaf of lettuce
amounts vary depending how much chicken you have. You can also leave out anything u don't like. And a healty alternative is to use half plain yogurt and half mayo cuts some calories. but mayo is only bad thing in it plus u have fruit and vegies all together.
Baked Asian Wontons- Donated by Kelly
24 wonton wrappers
Pam spray
2 chicken breasts cooked and chopped
¼ cup mayo
½ tsp asian seasoning
1Tbs ginger root, pressed
8 ozs water chestnuts, drained and chopped
¼ cup carrot s gratted
¼ bell pepper, diced
1 tsp parsley
Preheat oven to 350 degrees. Spray mini muffin pan with pam. Press wonton skins into pan, allowing the tops to stick up. Spray again with Pam. Bake for 8-10 mins. Add all other ingredients together in a bowl. Cool wontons slightly and then fill.
Spicy Orange Wings- Sara
4 lbs of wings, or breasts
2 Tbs seasoning salt
1 tsp pepper
¼ tsp cayenne pepper
1 (18 oz ) jar of orange marmalade
3 Tbs olive oil
Season chicken with season salt and peppers. Add olive oil to large skillet, heat over med heat. Add wings and cook fvor 20 mins or until fully cooked. Turning frequently to brown all sides. Take out chicken from skillet and set aside, then boil marmalade in skillet for 3 mins. Return wings and heat thoroughly or about 5 mins tossing to coat evenly. Cool and serve.
Salsa Soup- Nichole
2 large jars of southwest salsa
1 can of garbanzo beans
1 can pinto beans
1 can chili beans
Garnish - what ever you like
Chicken breasts- cooked and chopped
Sour cream
Cheese
Tortia chips
In a large crock pot place all of the soup ingredients. Do not drain the beans, put it all in even the liquid from the cans. Cook on low for 2-3 hours.
Serve and garnish with what ever you like.
Thursday, January 6, 2011
Black & White Hearts
This one was super fun to make, delicious to eat, and adorable to set out.
Ingredients:
1 Cup (2 sticks) Butter, softened
3/4 Cup Sugar
1 package (3 ounces) Cream Cheese, Softened
1 Egg
1 1/2 teaspoons vanilla
3 Cups All-Purpose Flour
1 Cup Semisweet Chocolate Chips
1 Cup White Chocolate Morsels
4 tablespoons Shortening
Directions:
Beat butter, sugar, cream cheese, egg, and vanilla in large bowl with electric mixer at medium speed, scraping bowl often, until light and fluffy. Add flour; beat until well blended. Divide dough in half; wrap each half in waxed paper and refrigerate 2 hours or until firm
Preheat oven to 375 degrees F. Roll dough on lightly floured surface to 1/8 inch thickness. Cut out hearts with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreesed cookie sheet. Bake for 7-10 minutes or until edges are very lightly browned. Remove immediately to wire rack to cook completely.
Melt 1 cup chocolate chips and 2 tables spoons of shortening in small saucepan over low heat 4-6 minutes or until melted. Dip half of each heart into melted chocolate, refrigerate on cookie sheets or waxed covered trays until chocolate is set. Repeat with white chocolate on opposite sides of the hearts.
Keep these cookies stored in the refridgerator so they do not melt.
Recipe makes about 3 1/2 dozen cookies.
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