Candy Cane Fudge

1/2 cup whipping cream
1/2 cup light corn syrup
3 cups (18 ounces) chocolate chips...semisweet or milk...you choose
1 1/2 cups powdered sugar
1 cup crushed candy canes
1 1/2 tsp. vanilla

1. Line 8 inch baking pan with foil, extending edges over sides of pan.

2. Bring cream and corn syrup to a boil in saucepan over medium heat; boil 1 minute. Remove from heat. Stir in chocolate chips. Cook until chocolate is melted, stirring constantly.

3. Stir in powdered sugar, candy canes, and vanilla. Pour into prepared pan. Spread mixture into corners. Cover; refrigerate 2 hours or until firm.

4. Lift fudge out of pan using foil; remove foil. Cut into 1 inch squares. Store in airtight container.

Eggnog Quick Bread

2 eggs
1 ½ cups eggnog
2 tsp. rum flavored extract
1 cup white sugar
1 tsp. vanilla extract
½ cup butter (softened)
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg


Preheat oven to 350 degrees. Grease 9x5 inch loaf pan, or three 3x5 inch loaf pans. Blend together eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten and pour into prepared pan. Bake in large pan for 40-60 minutes, or until a tester inserted in the center comes out clean. Bake in smaller pans from 30-40 minutes. Cool for 10 minutes and remove from pan. Enjoy!

Pumpkin Chocolate Chip Cookies

1 can (15 oz.) 100% Pure Pumpkin
1 Spice Cake Mix...don't add the oil, water or eggs
1 pkg. Chocolate Chips

Mix the pumpkin and spice cake mix together. Add chocolate chips. Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes or until the cookies bounce back after touching them.

This recipe is so easy that I was a little skeptical on if they would taste good. But, they are really good and moist.

Banana Cream Pie!

3 c Heavy Cream
1/2 c. crushed ice
1 pkg banana instant pudding
1 pkg vanilla instant pudding
3 bananas sliced (I use 5)
1 vanilla wafer pie shell
1 c. Cream
whip 3 c. heavy cream on low till thick add crushed ice and continue to whip 4 min.
increase speed add vanilla and banana pudding mixes. Whip till puddings are thick and blended well with cream increase speed to high till mixture is stiff.
Line bottom of pie shell with sliced bananas cover bananas with 1/2 the cream mixture
top with more bananas then remaining cream.In a small bowl whip 1 c. cream until stiff add sugar and vannilla. put on top of pie. refridgerate 1 hour before serving!

Thanksgiving Sweet Potatoes!

3 cups Sweet potatoes (Yams)
1/2 c. Sugar
1/2 c. Butter
2 Eggs Beaten
1 tsp. Vanilla
Boil potatoes till soft Mash up mix in sugar, Eggs, Vanilla, and Butter.
Topping
1/3 c. Melted butter
1 c. Brown sugar
1/2 c. Flour
1 c. Chopped Pecans
Mix sugar flour and pecans together. Add butter (will be crumbly) put on top of sweet potatoes and bake 25 min. at 350.

These are the best sweet potatoes!

Pie Crust

3 c. flour
1 1/3 c. shortening
2 T. cornstarch
1 tsp. salt
1 c. ice cold water

Cut shortening into dry ingredients until mix resembles coarse crumbs. Add water water until dough just comes together. Separate into thirds. Roll out onto floured board. Gently roll crust onto rolling pin and into pie plate. Trim and flute edges. For pies requiring a pre-baked crust, Bake at 350 for approx. 15-20 minutes or until just lightly browned.

My friend Cindy taught me how to make pie crusts and this is the recipe I got from her. She is a fantastic cook so every recipe I get from her is a treasure!

Mandarin Orange Salad

From Shaurie's kitchen:)

1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut

Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.

Turkey... moist and delicious!

1 turkey (18-22 lb.) thawed
2 cubes butter or margarine melted
salt & pepper

Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.

We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.

Slime

1 large pkg. lime jello
1 large pkg. vanilla pudding (not instant)

Prepare jello according to directions on package - do not refrigerate yet. Cook pudding according to directions on package and let cool for 5 minutes. Pour pudding into jello and blend with a wire whisk. Pour into 9x13 in. pan and refrigerate for 4-5 hours until set. Top with cool whip or whipped cream.

Pumpkin Pie

This is the best pumpin pie ever!!! It is the only recipe I ever make. I got this recipe from Glen's mom... I have also passed it on to all 3 daughters-in-law :). It is a Thanksgiving tradition in the Berlin family! Enjoy!!!

2 c. (16 oz.) solid pack pumpkin
2 c. milk
4 eggs
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. wondra flour
2 frozen pie shells (or you can make your own)

Beat eggs, add milk, sugar, pumpkin, spices and flour, mixing after each one. Pour into frozen pie crusts. Bake at 375 for 55 min. Or until center is set (put pies on a cookie sheet to bake). Top with fresh, sweetened whipped cream!

Orange Creamsicle Fudge

Orange Creamsicle Fudge

2 cups sugar
3/4 (1 1/2 sticks) butter or margarine
2/3 cup whipping cream
7 ounces Marshmallow Cream
1 (12 oz) pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Bring sugar, cream and butter to a boil in a heavy cooking pot over medium heat. Boil for 5 minutes stirring occasionally. Meanwhile put the vanilla chips and the marshmallow cream in a bowl. Remove the sugar, cream, butter mixture from the heat and pour directly over the chips and marshmallow cream. Stir vigorously until the chips and marshmallow are completely dissolved. Remove 1 cup of the mixture and set aside. Add orange flavoring and food colorings to remaining mixture and pour into a greased 11x 8 inch pan. Spoon the 1 cup of white mixture over the orange and gently swirl with a knife. Chill in the refrigerator and cut into 1 inch squares. Store in wax paper lined tupperware container.

Best Toffee Ever... Super Easy!

2 cups butter (no substitutes)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1 cup finely chopped almonds

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

2. While the toffee is cooking, butter a large cookie sheet or spray with pam.

3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Use any type of nut that you like in place of the almonds. I always use milk chocolate chips instead of semi-sweet.

Cream Pie

3 cups milk
2/3 c. sugar
1/4 tsp. salt
2 heaping Tbl. flour
2 heaping Tbl. cornstarch
2 whole eggs
2 egg yolks
1 tsp. vanilla


Heat milk over medium heat until hot. Mix the rest of the ingredients except for vanilla with a fork or a whisk. Whisk into hot milk and stir constantly until mixture thickens and bubbles. Remove from heat and add vanilla. Chill.

For Coconut cream pie:
Add 1/2 c. coconut before chilling. Spread into baked pie crust. Top with fresh sweetened, whipped cream.

For Banana cream pie:
Slice 2-3 bananas in bottom of baked pie crust before adding filling. Top with fresh sweetened, whipped cream.

Chicken Noodle Soup

1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed

Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.

Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)

Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.

Texas Caviar

Put in large bowl:
1 can white corn
1 can yellow corn
1 can black beans
3 cans mild Rotel
2 avocados sliced in pieces
1 bunch cilantro chopped
1 bunch green onions chopped

mix together:
1 packet good seasoning italian dressing
1/4 cup vinegar
3 Tbs. water
add to bowl

eat with chips

Grandma's Sugar Cookies

1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
1 Tbs. lemon juice
1 tsp. lemon zest
1 c. sour cream
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp nutmeg
5 1/2 c. flour

bake at 350 for up to 9 min.

Frosting
-any would work fine, but Grandma does add a tiny drop of almond extract and uses some sour cream.

Autumn Harvest Tomato Soup

7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)

Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.

Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.

Honeymoon Salad

Serves - Two

Lettuce Alone

No Dressing

Note: This is for Little Brian...after giving me such a bad time about not posting recipes. I know that this will be your favorite salad from now on.

Potato Salad

Recipe from the kitchen of Grandma Leah

6 potatoes boiled, cooled & diced
6 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted
salt and pepper to taste

1 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice

Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.

Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.

Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.

Baked Rice Pudding

Recipe from the kitchen of Grandma Leah

1 c. water
1/2 c. long grain rice
4 c. milk
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 325. Bring water to a boil in saucepan. Reduce heat to low. Add rice and simmer 5 min. Drain rice. Return rice to saucepan. Add milk, sugar, salt and vanilla. Heat just to warm. Pour into 1 1/2 qt. casserole dish. Bake for 1 and 3/4 to 2 hours stirring every 30 minutes. Serve warm or cold. It is best served with whipping cream.

Crispy, Creamy Doughnuts

Recipe from the kitchen of Lorraine

2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. (You can also line a cookie sheet with waxed paper and set the doughnuts directly on that. It makes clean up a lot easier and you end up with a little more glaze on the doughnuts:)).

Note: Have at least 2 people on hand when you start to fry the doughnuts. They brown pretty quickly. You can also use different frosting, toppings etc.... A single batch makes about 25 regular doughnuts. You will probably want to double the glaze (or at least 1 1/2 times it).

Split Pea and Ham Soup

1 c. chopped onion
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste

Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).

Clam Chowder

1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper

Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!

Orange Zest Cookies!

2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest

Frosting
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar

Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees for about 10 minutes. Frost cookies when they are cool.

To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.

Thumbprint Cookies

1/2 cup unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped

Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

(my favorite is to use frosting and put an m&m in the middle)



Easy Frosting!

1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk

Monkey Munch or (Muddy Buddies)!

9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Eagle Brand Chocolate Candy

1 lb. milk chocolate (the large candy bars work well)
1 can eagle brand milk
chopped walnuts (1/2-2/3 cup)

Melt chocolate and stir in the milk swiftly. Stir in nuts. Pour into a wax paper (or foil sprayed lightly with cooking spray) lined pan and cool. Cut into squares. Store in an air tight container.

Another one of Glen's mom's recipes.... This is one of Glen's favorite Christmas treats.


1 1/2 bags (12 oz bags) of Ghirardelli milk chocolate chips makes this candy the best!!!

Mix chocolate chips with the sweetened condensed milk and microwave for 1 minute. If you are using ghirardelli chocolate chips, Stir and microwave for another 20 seconds (It takes a little bit longer because the chips are bigger!). Stir in walnuts and pour in pan. So easy and delicious!!!

Swedish Meatballs

1 lb. hamburger
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice

Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.

I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!

Banana Nut Bread

1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
4 mashed bananas

Cream shortening and sugar. Add bananas, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy. Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.

(I always double mine and it makes 3 medium-large sized loaves.... I never use nuts)

This is a recipe that I got from Glen's mom, who I believe got it from her mom. It is the only banana bread I ever make! It freezes really well too.

Pumpkin Bars

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 c. flour
1 c. chopped nuts (optional)

Mix all ingredients together. Spread in a greased jelly roll pan. Bake at 350 degrees for 20-25 min. Cool completely and frost.

Frosting
4 oz. cream cheese (room temp.)
1 cube margarine or butter (room temp.)
1 T. milk
1 tsp. vanilla
3/4 to 1 lb. powdered sugar.

Mix all ingredients together with an electric mixer. Spread on cooled cake.

Peasant Pasta

1 lb. sausage
1-2 cloves minced garlic
drizzle of extra virgin olive oil
1 chicken bouillon cube
1 30 oz. can crushed tomatoes (I usually buy the Italian with the basil)
1/2 bag of frozen peas
sprinkle of dried basil
1 c. cream
1 16 oz. bag rigatoni

Drizzle skillet with extra virgin olive oil. Add garlic and sausage and brown. Cook rigatoni in a pot of boiling water with salt. When sausage is browned, drain and add crushed tomatoes and chicken bouillon. Cook on med-low heat until tomatoes bubble. Add frozen peas and dried basil. Let simmer until peas are cooked. Stir in cream. Stir in drained pasta and serve. You can sprinkle cheese (any kind) on top of each indivual serving. I have also made this with hamburger instead of the sausage. My family likes the sausage better though.

Easy Chicken Pot Pie

1 pound thick deli sliced chicken breast cut into cubes (I usually have them slice it into 1/4 - 1/2 inch slices)
3 medium potatoes diced
1 medium onion diced (or 2-3 Tbls. dried minced onion)
3 cans cream of chicken soup
1 bag frozen mixed vegetables
salt
pepper
granulated garlic (I'm sure garlic powder would work... or any other spices you want to try)

1-2 pkg. biscuits

Mix all ingredients except for biscuits. I just sprinkle salt and pepper over everything and then sprinkle a little of the granulated garlic and stir. Then spread into a greased 9x13 glass baking dish. Cover with foil and bake at 350 for about 1 1/2 hours. Remove from oven and arrange biscuits on top. Return to oven and bake (without foil) approx 10 min. more or until biscuits are golden brown.

You can substitute any kind of frozen vegetables for the mixed ones if you would like. Our favorite is the peas/carrots mix and then added frozen corn.

Tasty 2-Step Chicken

4-5 Chicken breasts or 8-10 Tenders
Lemon Pepper to taste
1 T. Oil
1 Can of Cream of Chicken or Cream of Mushroom...whichever you like
1/2 c. water

Heat oil in skillet. Sprinkle bottom of skillet with lemon pepper, add chicken, then sprinkle lemon pepper over top. Brown the chicken. Mix soup and water then add to chicken. Cover and simmer till chicken is done.

Caramel Brownies

Melt:
1/3 cup evaporated milk
50 caramels (1package of Kraft)


2 chocolate cake mixes
2/3 cup evaporated milk
2 cubes butter
1 cup chocolate chips
Chopped nuts

Mix cake mixes, butter and 2/3 cup milk. Press half cake mixture into ungreased 9 X 13 pan. Bake at 350° for about 8 minutes.

Pour melted caramels over botton layer. Sprinkle chocolate chips and nuts over caramel. Layer remaining cake mixture over nutes. Sprinkle again with nuts.

Bake for another 25 minutes.

1 1/2 cake mixes works perfect. So if I double it, I’ll use 3 cake mixes, 3 cubes butter and 1 cup evaporated milk. Then 2 pkgs Kraft caramels and 2/3 cup evaporated milk!

Homemade Limeade

1 c. lime juice (about 9 medium limes)
1 and 1/2 c. sugar
8 c. water

Squeeze limes. Mix all ingredients together in a 2 quart pitcher. Stir well,
chill & serve.

Chewy Rice Krispie Treats

1 cube margarine
2 16 oz. bags mini marshmallows
12-13 c. rice krispies

Use the cube of margarine to lightly grease an 11x14 jelly roll pan (large cookie sheet). Melt margarine and add mini marshmallows. Stir until melted. Remove from heat and stir in rice krispies until well coated. Pour into greased pan and pat down. Cool and cut into squares.

Maple Bars - variation
Melt 1 bag of milk chocolate chips and 1 bag of butterscotch chips together in microwave. Stir and spread over rice krispie treats before cutting. These are really rich so you will probably want to cut them into small squares.

This recipe came from my sister-in-law Kathy Berlin (yes, there really are 2 of us:)). You add more marshmallows but not more margarine. I have several friends who call me every time they make them to get the recipe. The maple part came from our own little family:)

Yummy Fruity Pebble Squares

This is a yummy alternative to just plain rice krispie treats.

1/4 c. butter
1 pkg (10 oz) Marshmallows
5-6 c. Fruity Pebbles Cereal

Melt butter in a medium saucepan. Add marshmallows, stir until they are completely melted. Add the F.P.Cereal, stir until well coated. Pour into a 9x13" buttered pan, cool & Cut into squares.
* I like to add a few more marshmallows for extra chewy squares.
**Variation;use Cocoa Pebbles in place of the Fruity Pebbles.

This is one of my kids' very favorite treats! Enjoy!!

Lemon Sherbet

grated rind of 3 lemons
2/3 c. lemon juice
2 & 1/2 c. sugar

Add 3 cups milk; mix. put into a loaf pan, and freeze until firm.
Whip 1 cup whipping cream. Fold into frozen mix. Return to Freezer.

Mini Cheesecakes

24 vanilla wafers
2 eggs
2 tsp. lemon juice
cherry pie filling
3/4 c. sugar
2 (8 oz) pkg. cream cheese
1 tsp. vanilla

Use cupcake liner in cupcake tins. Put one wafer in the bottom of each (round side up). Combine sugar, eggs, cream cheese, lemon juice & vanilla. Beat until smooth. Spoon filling on the wafers in cupcake tins about halfway full. Bake at 350* for 20 minutes. Let cool completely before removing papers carefully. They will sink a little in the center. Top with the pie filling of your choice. Fresh fruit may also be used. Makes 24 mini cheesecakes.

Easy Clam Chowder

2 (2 and 1/2 oz.) cans minced clams
1 c. diced celery
1. c onions, chopped fine
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half & Half
1 and 1/2 tsp. salt
1/2 tsp. sugar
a few dashes of pepper

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to cover, and simmer, covered, over medium heat until potatoes are tender-about 20 minutes. Melt the butter in a soup kettle, adding flour slowly and stirring with a whisk to make a white sauce. Add the cream slowly, stirring all the time until thick & smooth. Add UNDRAINED vegetables and clams, and heat through. Season with salt and sugar, and pepper to taste.
*This is the best clam chowder ever!
**Serves 8

Rosemary Garlic Beef

1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.

To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

This recipe is so good. I got it from a friend also...can you tell I'm bored of my recipes. She used steak instead of sirloin tips and marinated overnight and all day.

Grilled Bruschette Chicken

4 boneless skinless chicken breasts.

4 T. Kraft Sun Dried Tomato Dressing, divided

1 medium tomato, finely chopped

1 tsp dried basil, or you can use fresh (1/4 cup)

1/2 cup mozzarella cheese

Marinade the chicken with 2T. dressing for 10 minutes. (I dumped in way more dressing than that and marinated it all day) Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the mean time, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.

I actually cook the chicken completely, then place on the foil side of the grill and top with tomato, basil, cheese and dressing mix. Then I heat until cheese is melted. I got this recipe from a friend and it is a new favorite.

Oriental Ramen Salad

2 Tbsp.oil
1 c. sliced almonds
1 c. raw sunflower seeds

Toast in the oven on broil about 8 minutes or until golden brown.
2 c. cooked chicken, cubed
1/2 head of cabbage, chopped fine
1/2 head of napa cabbage (Japanese)
8 green onions chopped
2 pkg. chicken Ramen noodles, broken into pieces

Mix all of the above together.

Dressing:
1 c. oil
1/4 c. rice vinegar
1 tsp. salt
1/2 tsp. pepper
flavor packets from the Ramen noodles

Beat very well, and mix with the rest of the salad. Chill for 2 hours or overnight.

This is for you Michael Berlin:)

Bacon & Tomato Soup

3 Tbsp butter or margarine
2 tsp vegetable oil
3 c cubed French bread
1 pound bacon, cooked & crumbled
2 c finely chopped celery
1 small onion, finely chopped
2 Tbsp sugar
6 Tbsp All purpose flour
5 c chicken broth
1 jar (16 oz) picante sauce
1 can (8 oz) tomato sauce
1/8 tsp pepper
sour cream(optional)

In a large saucepan over medium, heat butter and oil. Add the bread cubes; stir until crisp and golden brown. Remove and set aside. In the same pan cook bacon until crisp. Drain, reserving 1/4 c drippings; set bacon aside. Saute celery and onions in the drippings until tender. Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for 1 minute. Add broth, picante sauce, tomato sauce and pepper; bring to a boil. Boil and stir for 2 minutes. Just before serving garnish with the croutons, bacon crumbles, and sour cream if desired.

Tropical Peach Cobbler

2- (30 oz.) cans sliced peaches; drained
1- French Vanilla cake mix; dry
2- (8 oz.) cans mandarin oranges; drained
1- can Orange soda
1 1/2 tsp. cinnamon
1 stick of butter; cut into slices
3/4 cup brown sugar

Line a 12" Dutch oven with heavy duty foil. Add peaches, oranges, and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter.
Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10

Dutch Oven Chicken & Rice

2 boxes chicken flavored Rice-a-Roni
3 1/2 cups water
12 chicken tenders (or 6 chicken breasts)
lemon pepper

Combine both boxes of rice-a-roni (including flavor packets) and water in a 12 inch dutch oven. Layer chicken on top and sprinkle with lemon pepper. Cover and cook using 10 coals on bottom and 14 coals on top, until rice is tender and chicken is cooked through... usually about 1 hour if chicken is frozen or partially frozen, about 45 minutes if chicken is thawed.

Variation: Add chunks of fresh brocolli and stir in with the rice and water before cooking.

Note: You can add more rice and/or chicken depending on how many people you are feeding. You can also adapt this for baking in a regular oven. Bake at 350 in a covered greased casserole dish. The times should be about the same.

Peanut Blossom Cookies

Cream:
1/2 c butter
1/2 c peanut butter (creamy)
1/2 c brown sugar
1/2 sugar

Blend in:
1 and 3/4 c all purpose flour
1/2 tsp salt
1 tsp baking soda

Add:
1 egg
1 tsp. vanilla

Shape into balls; roll in sugar. Bake on ungreased cookie sheet at 350* for 8 minutes. Remove from oven and place a solid milk chocolate kiss on each cookie; press down firmly until cookie cracks. Return to oven for another 2 to 5 minutes.

Southwestern Chicken

4 boneless, skinless chicken breast halves
1 and 1/4 c. chunky salsa
1 pkg taco seasoning mix
2 c. water
2 c. minute rice(uncooked)
1 can black beans, drained
cheddar cheese, shredded
Sour cream
guacamole(optional)

Bring the chicken, salsa, taco seasoning & water to a boil in a large covered pan. Simmer for 12 minutes. Stir in the rice & beans; sprinkle with cheese. Cover and cook on low for 5 minutes. Top with sour cream & guacamole if desired. Serves 4

Best Ever Taco Salad

1 lb ground beef
1 small onion , minced
1 green pepper, chopped small

Brown Ground beef, with the onions & green pepper, until cooked,
then add:

1/2 cup Thousand Island dressing
1/4 c taco sauce

simmer until flavors blend. about 5 min

In a large mixing bowl add:

1 head of shredded lettuce
2 tomatoes, diced
2 cups grated cheddar cheese
1 can of olives, drained and sliced
3/4 of a bag of Doritos, Nacho Cheese flavored chips, broken lightly

combine the sauce with the salad mixture and stir well.
Best if served immediately.

Easy Bake Parmesan Meatballs

1 lb. ground beef
1/2 cup Kraft grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove of garlic, minced

Preheat oven to 375. Mix meat,cheese, parsley, egg and garlic.
Shape into 12 meatballs. Place in foiled lined baking pan.
Bake 25 minutes or until cooked through.

Makes 6 servings, 2 meatballs each.

Company Chicken Casserole

6 half chicken breasts, cooked, cooled and cut into small pieces.
2 c. cooked rice
1 and 1/2 c diced celery
1 small onion, chopped
1 and 1/2 c. mayonnaise
3 cans cream of chicken soup
1 (5-6 oz) pkg slivered almonds
3/4 tsp salt
1 cup mushrooms ( I saute fresh sliced mushrooms in butter, we like them better than the canned mushrooms) but either will work.
Topping:

Buttered bread crumbs

Combine all ingredients in a 9x13 inch casserole dish. Cover with buttered bread crumbs. Cook uncovered at 350 F for 30-40 minutes.

Chinese Stir-Fry

1 lb.boneless chicken breast
1 green pepper, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
2-3 green onion, sliced (including stems)
1/2 c. and 2 Tbsp. peanut oil

Marinade:
4 tsp. sugar
2 tsp. cornstarch
2 Tbsp soy sauce
1/4 c. oil

Sauce:
4 tsp. sugar
2 tsp.cornstarch
1 tsp. worcestershire sauce
2 tsp. soy sauce
2 Tbsp catsup

Cut chicken into thin strips. Combine marinade ingredients and pour over chicken; mix well.
marinate for 30 minutes. Drain. Heat 1/2 cup peanut oil in wok. Stir fry chicken for 2 minutes or until done. Remove chicken and drain oil from wok. Heat 2 Tbsp oil and cook onion until fragrant. Add other vegetables, one at a time, stirring after each addition. Cook until tender. Mix sauce ingredients . Add chicken and sauce, stir quickly until mixed. Remove to platter to serve. Can be served over rice, but, I like to use raman noodles (drained & without the packet). ***I usually double the recipe because it seems like there is never enough!!

Marshmallow Popcorn

Pop 5 quarts of corn. Sift through to get rid of the un-popped kernals.

1 c. margarine
1 1/3 c. sugar
1/2 c. light karo syrup

Bring to a boil and simmer for 3 minutes.
Remove from heat and add:

1 tsp. vanilla
4 heaping cups mini marshmallows

Stir until marshmallows melt. Pour over popcorn and sir well. I have also made this with microwave popcorn and it turns out great!

Delicious Chocolate Cake

1 c. nuts
1 c. coconut
1 pkg. German Choc. cake mix (prepare according to directions on box)
1 cube butter or margarine
1 8 oz. cream cheese (softened)
1 tsp. vanilla
2 c. powdered sugar
1 c. choc. chips

Sprinkle coconut and nuts on the bottom of a greased 9x13 pan. Pour prepared cake batter over coconut and nuts. In a small bowl melt butter. Add softened cream cheese, vanilla, powdered sugar and choc. chips. Drop by spoonfuls over batter. Bake at 350 for 40-50 minutes. Will crack on top. Can be frosted with cream cheese or butter cream cheese frosting.

Note: I never use the coconut or nuts and we never frost this cake. All of the good stuff sinks to the bottom! It is so good!

Grandma's Chocolate Toffee Squares

1 cup vanilla wafer crumbs
1/3 cup melted butter
2/3 cup butter
1 1/2 cups powdered sugar
2 eggs; separated
1 tsp. vanilla
3/4 cup milk chocolate chips
3/4 cup semi sweet morsels
whipped topping

Combine wafer crumbs and melted butter in the bottom of an 8 inch square pan. Press evenly. In a mixing bowl, cream butter and sugar together. Add egg yolks and vanilla. In a separate bowl, beat egg whites until stiff and fold into sugar mixture. Melt chocolate and fold into mixture. Pour over crust. Cover and refrigerate. Add whipped topping when ready to serve.

This never tastes as good as Grandma's when I make it, but it's really good and rich.

Oatmeal Chocolate Chip Cookies!

1 C unsalted butter
1 C oil
2 C sugar
1 C brown sugar
3 eggs
4 C flour
2 tsp. baking soda
1 tsp salt
3 tsp. vanilla
3 C oats
1 bag chocolate chips

Mix wet ingredients, then add dry ingredients and mix again. Bake at 375* for 9 min.

Low Fat Rice and Beans Casserole

1 15.5 oz. can Black Beans
1 C uncooked rice
1 can corn, undrained
1 1/2 cups water
1 1/2 cups salsa
cheddar cheese, shredded

mix all ingredients together except for the cheese into a 11*7 pan. Cover and bake at 350* for 1 hour. Sprinkle with cheese and return to oven until melted. Serve with chips or tortillas.

Cream Cheese Sugar Cookies

1 8 oz. package cream cheese, softened
3/4 C butter, softened
1 C sugar
2 tsp. vanilla
2 1/4 C flour
1/2 tsp. baking soda

Beat cream cheese, butter, sugar, and vanilla in large bowl until well mixed. Add flour and baking soda, mix well. Roll out dough 1/8 in thick and cut out into shapes. Bake at 350* for 10-12 minutes.

Vanilla Syrup

1 C Sugar
1/2 C butter
1/2 C buttermilk
1/2 tsp. baking soda
1 tsp. vanilla

In a saucepan, boil sugar, butter, buttermilk and baking soda about 1 minute. Mix in vanilla. Serve on top of pancakes or waffles.

Whole Grain Waffles

1 1/2 C milk
3/4 C flour
1/2 C oats
1/2 C whole wheat flour
1 egg
2 tbs. oil
3 tsp. baking powder
1/4 tsp. salt
3 tbs. sugar

Mix dry ingredients together. Add wet ingredients to dry ingredients and mix. Do not over mix. Makes 8 large waffles.

Peanut Butter Maple Chews

1/2 C Corn Syrup
1/4 C brown sugar
1/2 C peanut butter
3 Cups corn flakes

Butter 8*8 Pan. Heat corn syrup & sugar in pot to rolling boil. Boil 1 minute. Remove from heat and stir in peanut butter until smooth. Add cereal and refrigerate to cool.

Dutch Oven Enchiladas

This is one of my favorite dinners. I cover my dutch oven with tin foil, for easy clean up and just bake in the oven on 350 degrees for 25 minutes or until cheese is melted.

1 large onion chopped
2 pounds ground beef
1 (10 ounce) can tomato soup
2 (10 ounce) cans enchilada sauce
3/4 pound of cheddar cheese, grated
8 flour tortillas
1 cup sour cream

Cook onion and ground beef. In large bowl combine beef, tomato soup, and enchilada sauce. In Dutch oven, place a 1/4 inch layer of sauce. Cover this mixture with a layer of tortillas, tearing to cover. Cover tortillas with cheese. Place another layer of sauce, tortillas and cheese, repeating until all mixture is used. Top with cheese. Place lid on dutch oven and bake for 35-40 minutes, or until mixture is bubbling and heated through. Serve with sour cream. Serves 8.

Chicken Tacos

4 boneless, skinless chicken breasts (frozen chicken tenders work well too)
1 16 oz. jar of salsa
flour tortillas
sour cream
cheese

Put chicken and salsa into crock pot. Cook on High 4-6 hours until chicken is tender. In a flour tortilla, layer chicken with a little salsa, cheese and sour cream. Roll up and enjoy!

Note: I usually double this using 1 jar of mild salsa and 1 jar of med. salsa. I blend the salsa in the blender for just a couple of seconds. It seems to distribute the flavor better.

Grandma's Corn Chowder

1/2 c. diced ham
4 medium potatoes peeled and diced
1 medium onion diced
2 c. water
2-3 chicken bouillon cubes
2 cans cream style corn
1/2 bag frozen corn (approx 1-1/2 cups)
black pepper to taste
2 c. half and half
1-2 c. shredded cheddar cheese

Put all ingredients into crock pot except for cheese and half & half. Cook on high for approx. 4 hours or on low for up to 8 hours until potatoes are tender. Stir in the half & half and the cheese. Stir a little to melt the cheese and serve.

Tips: I never peel my potatoes and I usually put a little drizzle of extra virgin olive oil in with the ham first. You can also use the southern style hash brown potatoes in place of the 4 med. potatoes and substitute dried minced onion for the medium diced onion. Enjoy!

Pressure cooker: add all ingredients to pot except for 1/2 & 1/2 and cheese. Cook on high for 5 minutes. Natural release for 5 more minutes then quick release. Add 1/2 & 1/2 and cheese.

Creamy Italian Chicken

4 boneless skinless chicken breast halves (you can leave them whole or cut them into pieces... chicken tenders work well also)
1 envelope Good Seasons Italian salad dressing mix
1/4 c. water
1 pkg. cream cheese, cut into pieces
2 cans cream of chicken soup
1 (4 oz.) can mushroom stems and pieces
Hot cooked pasta, rice or potatoes

Place all ingredients, except for pasta etc... into crock pot or slow cooker. Give it a quick stir and cook on medium for up to 8 hours. You may have to adjust the temp 1/2 way through. Stir well just before serving. Serve over rice, pasta or baked or mashed potatoes. Note: I always use frozen chicken tenders and then omit the water. I also double the recipe.

Taco Soup

1 can of corn
1 can of diced tomatoes (to-may-toes, NOT to-mah-toes)
1 can of pinto beans
1 lb of ground beef
1 packet of Taco Bell's Taco Seasoning
Cheddar Cheese
Sour Cream
Fritos

Brown the ground beef. Add the Corn, Diced Tomatoes, and Pinto Beans WITHOUT draining into a big pot. (The juices make up the soup part of it.) Add the beef and taco seasoning. Heat it up baby. Nice and warm. Then crunch up the fritos in a bowl, put the soup in it and top with sour cream and cheddar cheese. Easy easy.

Optional... we like everything spicey and hot so I like to add cayenne pepper and ground cinnamon for a little kick. I don't really measure how much I put in, so just play around with it. And if the soup is too thick or you have visitors show up uninvited, then you can add water to the soup. But that goes without saying right? Also, this reheats really well so I normally double everything so we have some left overs.

Honey Key Lime Chicken

5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves

In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 6 hours, turning the bag occasionally.
Preheat an outdoor grill for high heat.
Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.

Buttermilk Cookies (Sugar Cookies)

2 cups lard or shortening
4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
4-6 cups flour
2 eggs
2 cups buttermilk
3 cups sugar

Stir dry ingredients into 3 cups of flour. Cut in lard or shortening. Mix eggs, sugar, and buttermilk, then add to dry ingredients. Add 1 cup of flour at a time till dough can be rolled out. Sprinkle a little flour on counter top where you will roll out the dough. (You may need to knead the flour in to make it easier to roll.) Cut into shapes. Bake at 350 for 9-11 minutes on an ungreased cookie sheet. Frost when cool.

I always double the recipe so there is plenty to go around. These cookies disappear quickly!!!

Easy Lasagna

16 oz Package of Lasagna noodles
32 oz Tomato Sauce
1 lb Hamburger
1 T Minced Onion
32 oz Cottage Cheese
2 cups Mozerella Cheese
2 cups Cheddar Cheese

Boil noodles. Pour could water over and drain. Set aside. Brown hamburger with onion, salt, and pepper. Pour in tomato sauce and mix. In a 9x13 pan, layer noodles, hamburger and sauce, and cheeses. Bake covered at 375 for 1 hour.

Won Ton Chicken Salad

4-6 chicken breasts cubed
1 head of lettuce
1 pkg. Won Ton wraps
1 small pkg. almonds

Dressing
½ c. white vinegar
½ c. oil
1 c. sugar
1 Tbsp. pepper

Make dressing ahead of time by bringing all ingredients to a boil. Refrigerate for 2-4 hours. Cook chicken, let cool and cut into bite size pieces. Heat ½ cup vegetable oil in a skillet until very hot. Place Won Ton wraps in oil and cook until lightly brown on each side (this literally takes seconds). Set aside. Cut up lettuce in a large salad bowl, add slivered almonds and chicken. Pour half the dressing into the salad and toss well. Crumble the won ton wraps onto the salad. Add the remaining dressing and toss well.

This is one of our most very favorite salads…. Actually we have a lot of favorite salads. This one is really good and easy and is a favorite at our Smith family party’s. I got this recipe from my sister Kris but I think it originally came from my niece Holly. You can add mandarin oranges if you want. You can also substitute the head of lettuce with bagged baby lettuces or baby spinach. It turns out just as good.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies…. The EASY way!

2 spice cake mixes
1 can (29 oz.) solid pack pumpkin
1 12 oz. bag chocolate chips
½ c. flour (approximately)

Mix dry cake mixes and pumpkin really well. Add flour and mix. Stir in chocolate chips and drop onto greased (pam) cookie sheet. Bake at 400 for 11 min.

My friend Susan Collins sent this recipe to me. The cookies are so good and so easy!

Easy Coconut Dessert

This is such an easy recipe and I always have all of the ingredients which makes for a perfect Sunday evening dessert!

4 eggs
1 tsp. vanilla
½ stick margarine
1 c. coconut
½ c. flour
1 c. sugar
¼ tsp. salt
2 c. milk

Put all ingredients in blender. Blend for about 2 minutes. Pour into a greased 11x7 pan (a 10 inch pie plate or an 8x8 pan would work fine too). Bake at 350 for 40 minutes or until the middle is set. The last 5 minutes of baking sprinkle a little coconut on top and finish baking. It can be served warm or cold, plain or with whipped cream.

Sweet Crunch

1 ½ c. Margarine
2 c. sugar
2 c. light karo syrup
1 large box Rice Chex
1 small box Golden Grahams
1 pkg. sliced almonds
½-1 pkg. coconut

Mix margarine, karo syrup and sugar in saucepan. Bring to a boil. Let boil for 2 minutes on medium heat to dissolve sugar. Mix cereals, almonds and coconut in large bowl. Pour mixture over cereals and stir to coat all pieces. Store in airtight container.

We love this! We make it for just about every occasion we can think of.... we even invent occasions just so we can make it:)!!!

Spinach Dip

A favorite recipe from Brian Berlin & Kathy Berlin

1 package Knorr vegetable recipe mix
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 16 oz. container sour cream
1 cup real mayonnaise
1 8 oz. can water chestnuts drained and chopped
3 green onions chopped

1 can small or tiny shrimp rinsed
couple of sprinkles of garlic salt

Mix all ingredients together and chill about 2 hours. Serve with chunks of French bread.

Brian’s friend’s mom made this recipe a couple of times when Brian was at their house (in Jr. High) and he loved it. So she shared this recipe with us. It has been a family favorite now for many years!

Chocolate Mint Brownies

1 cup flour
1 cube butter or margarine (soft)
½ tsp. salt
4 eggs
1 tsp. vanilla
1 (16 oz.) can chocolate syrup (1 1/3 cup)
1 c. sugar

Filling:
2 c. confectioners sugar
1 cube butter or margarine (soft)
1 Tbsp. water
½ tsp. mint extract
3 drops green food color

Topping
1 (10 oz.) pkg. mint chocolate chips
9 Tbsp. butter or margarine

Combine first 7 ingredients in mixing bowl. Beat on medium for 3 minutes. Pour batter into greased 9x13x2 inch pan. Bake at 350 for 30 minutes. Cool completely on wire rack (approximately 4 hours). Combine filling ingredients. Beat until creamy and spread over cooled brownies. Refrigerate until set. Melt chocolate chips and butter for approx. 1 minute in the microwave. Stir well to completely melt chocolate. Add more time if necessary. Let cool for 30 minutes or until lukewarm. Stir occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Brownies will keep in an airtight container in refrigerator for up to 2 weeks.

Homemade Oreo Cookies

2 pkgs devils food cake mix
1 1/2 c. shortening (butter flavor works best)
1 tsp vanilla
4 eggs

mix all ingredients together. Roll into 1'' balls and place on an ungreased cookie sheet. bake at 350 for 8 to 10 min.

Frosting
8 oz. cream cheese
1 cube butter
1 tsp. vanilla
2 to 4 c. powdered sugar (a 1 lb. bag works perfectly)

mix together place in between two cookies when cooled!These cookies (unfortunately) don't last very long at our house. We often take them camping and they are always the first snack to be consumed.

Tip: To get the cookies uniform in shape, I always use a cookie scoop... not rounded just filled to the top of the scoop and then scraped off. I also put the frosting into a pastry bag (you can also use a gallon size ziploc bag and snip off the corner). Then lay all of the cookies out on the counter top and pipe frosting onto half of them. That way if you need to add a little more to some you can do that easily. This recipe makes about 48 filled cookies. Enjoy!

Berlin Boy's Favorite Chili

5 cans of white pinto beans
2 cans tomato soup
1/2 cup milk
2 cans diced tomatoes
1 pound hamburger (cooked)
2 Tbsp. brown sugar
1 chili seasoning packet
salt and pepper

put ingredients in crockpot and gently stir. Cook on high setting for 6 hrs.
I always set out a package of Rhoades roll dough and make scones with this chili. This is one of our favorite fall meals! It really warms you up inside.

Brian's Favorite Cherry Cheetcake

(No it's not a typo, just a yummy combination of cheesecake and sheetcake:)

8 oz. cream cheese
1 c. powdered sugar
1 box french vanilla cake mix
12-16 oz Cool Whip
2 (16 oz) cherry pie filling

Make cake as directed on Box. Bake in a greased 11x14 jelly roll pan for 15 minutes or until toothpick inserted in center comes out clean. Cool.
To Make Frosting
mix cream cheese with powdered sugar. Mix in cool-whip together till smooth (usually 2-3 minutes in my mixer) spread cream cheese mixture onto cooled cake. Add cherry pie filling on top and spread evenly. This cake feeds a crowd, and is so delicious.

Sunday Pot Roast

2 cans Cream of Mushroom soup
1 pkg dry onion soup mix
1 1/4 c. water
1 - 5 pound roast beef

In a mixing bowl, mix water, soup, and soup mix together, put roast in crock pot and pour soup mixture on top. cook for 8 hrs. this time depends on whether or not your roast is frozen, which mine always is. We love to have this meal after church. Very easy and almost NO Cleanup.

No Fuss Meatloaf

2 Eggs
1/2 c. water
1- 6 oz box of Stove Top stuffing (any flavor)
2 lbs. of ground beef
Ketchup

In a large bowl, Beat eggs and water together. add stuffing bag (unmade) & mix well, add hamburger! I put mine in a 8x11 glass pan! Can use bread pan or whatever dish you would like.
layer ketchup on the top like frosting!
bake at 350 for 1 hour and 15 min. or until no longer pink!
So yummy and So, So Easy. My kids love this Meatloaf, We NEVER have leftovers.