Pecan Pie (Easy and Delicious!)

4 eggs, slightly beaten
1 c. sugar
1 c. white Karo syrup
1 tsp. vanilla
1 c. chopped pecans
2 T. butter cut into chunks

Pour the pecans in the bottom of an unbaked pastry shell (9 in.). Mix the rest of the ingredients and pour on top of the pecans (the pecans will float to the top). Bake @ 350° for about 1 hour or until the center of the pie is set. Serve either warm with vanilla ice cream or cold.

Flaky Pie Crust

2 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored Crisco
1/2 cup real butter
6 T. ice water

Whisk flour and salt together in food processor. Add cold Crisco and butter and pulse until it resembles course crumbs. Add ice water all at once and mix until dough starts to come together. Dump mixture out onto counter and scoop dough together dividing into 3 equal pieces. Wrap each one in plastic wrap and chill for 30 min. Sprinkle counter with flour. Unwrap the dough ball and flatten with your hands a little. Then put a piece of wax paper over it and roll it out (rotating it to keep it somewhat round) to about an inch wider than your pie plate. Gently lift crust into pie plate and flute edges. Either bake immediately (400° for about 15 min. or until golden brown) or cover and refrigerate.

I put the room temp. Crisco in the freezer for about 15 minutes before using it and I also measure the water and then put it in the freezer until I need it. The secret to good pie crust is chilled butter/Crisco and ice cold water. Also, don't over work the dough.

Peppermint Bark Popcorn

2 bags microwave popcorn* (use natural/lightly salted)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tsp. peppermint extract
3/4 C semi-sweet chocolate chips

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Unwrapping the candy canes to crush them is the most labor intensive step of this easy treat, so you can do that ahead of time if you want too. I put my candy canes in a large zip-lock bag and have a whack with a heavy meat mallot.

To melt the almond bark, follow the instructions on the package. I just break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.

When your almond bark is melted, add the peppermint extract. Place your popcorn in a large bowl and pour the almond bark over it, then stir to combine. Then sprinkle the candy canes all over (okay, you can just dump it all in at once). Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!


While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.


When chocolate is hardened, use your hands to break up popcorn into chunks
Toss in a bowl, a jar, a cute package, or in your mouth :)

Monster Munch {Halloween Popcorn Mix}

• 1 package Almond Bark (1 lb)
• 12 C popped popcorn (about 1/2 C kernals)
• 1 C candy corn
• 1 C dry roasted, salted peanuts
• 1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

This makes a big batch so it's great for packing up into cute bags and sharing!

Goblin Grub {Chewy Chex Cereal Mix}

6 1/2 c. Rice Chex

4 1/2 c. Golden Grahams

1 c. sliced almonds

2 c. coconut

3/4 c. (1 1/2 sticks) real butter

1 c. sugar

1 c. light Karo syrup

1 tsp. vanilla

In a VERY LARGE bowl, combine cereal, almonds, and coconut. Set aside.In a large saucepan, combine butter, Karo syrup, and sugar. Bring to a boil, reduce heat, and cook for three minutes. Remove from heat and stir in vanilla. While the mixture is still hot, pour over the cereal mixture

1. stir well so the candy mixture coats the cereal.
2. You can either serve this in a large bowl it out into treat bags and tie with a ribbon

Razz.Ma.Tazz Bars

3/4 c. (1 1/2 sticks) butter
3 c. Nestle White chocolate chips (divided)
3 large eggs
3/4 c. sugar
1 1/2 c. flour
3/4 tsp. salt
3/4 tsp. almond extract
3/4 c. seedless raspberry jam
1/4 c. toasted sliced almonds (optional)

Preheat oven to 325°. Grease and sugar 9x13 inch pan.
Melt butter in medium sized glass bowl for 1 minute. Stir. Add 1 1/2 c. white chips. Let stand. Do not stir.
Beat eggs in large bowl until foamy. Add sugar and beat until light lemon colored... about 5 minutes. Stir in butter/white chip mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 batter into pan. (I can't ever get it to spread so I just drop by spoonfuls evenly on bottom. You can spread it out a little bit after it has been in the oven if you need to). Bake for 15-20 minutes or until the edged start to brown. Remove from oven to a wire rack. Heat jam in microwave for about 30 seconds. Stir and spread on warm crust. Add remaining 1 1/2 c. white chips into remaining 1/3 batter and drop by spoonfuls onto jam. Sprinkle with almonds if desired. Return to oven and bake an additional 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.

Note... The first time I made these, I was sure I had some seedless raspberry jam but I didn't! So I made them with my homemade Black/Raspberry Peach jam and they were fantastic!

Chocolate Pudding Cake

1 c. flour
3/4 c. sugar
2 T. cocoa
2 t. baking powder
1/2 t. salt
1/2 c. milk
2 T. oil
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Mix first 5 ingredients, then add milk and oil. Pour in a 9x9 square pan. Then mix brown sugar and cocoa and sprinkle over mixture. Pour hot water over whole pan. Bake at 350 for 30-40 minutes.

Fajita Pizza

2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion
1/2 cup salsa
1 1/2 cups Bisquick
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese (6 ounces)


1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

Serves 6 at 290 calories per serving!

Red Lobster Cheese Garlic Biscuits

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheese
1/4 c. margarine, melted
1/2 tsp. garlic powder

Heat oven to 450 degrees. Combine Bisquick, milk, and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes about 10 biscuits.

Mozzerella Sticks

String Cheese
Mix:
1 c. Bisquick
1 tsp. paprika
1/2 c. milk
1 egg
Freeze string cheese 1 hour before. Dip in Batter. Fry 8-10 minutes in 2 inches of oil.

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs
1 cup vegetable oil (I use 1 cup of applesauce...loads less calories!)
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans or 1 bunt pan. Preheat oven to 350 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Soft Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt


In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (I use my kitchen aid to knead it...much easier!) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner.
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Easy Brownies from Scratch

4 (1 ounce) squares unsweetened chocolate or 12 T cocoa powder plus 3 T oil
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour


Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour. Spread in greased 13 x 9 inch pan. Bake for 35 minutes.

Peanut Butter Pie

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed
15 miniature chocolate covered peanut butter cups, unwrapped


Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

No-Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup milk chocolate chips
1/2 cup peanut butter


Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares.

Apricot Jam

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar


Sterilize your canning jars by boiling for 10 minutes in a hot water canner. You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the 2-piece metal canning lids in place. Process in boiling water canner for 10 minutes.

Apricot Leather

1 teaspoon lemon juice
2 cups pitted and diced fresh apricots
1/2 cup white sugar


Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
Cover an 11x17 inch pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1 inch of the edge.
Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Apricot 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)
2 c. pureed apricots
Cream shortening and sugar. Add apricots, 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.

Jalapeno Jelly

12 oz. (about 12 medium) jalapeno peppers, seeded and coarsely chopped
2 c. cider vinegar, divided
6 c. sugar
6 oz. liquid pectin (the entire box, use both packs)
Puree peppers in food processor or blender with 1 cup of the cider vinegar until smooth. Do not strain. Combine puree with remaining vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue a hard boil for 1 minute stirring constantly. Remove from heat. Pour immediately into sterilized jars and cap with sterilized lids. I don't do the hot water bath but Ball recommends that you do. If using a hot water bath, then process jelly for 15 minutes. Refrigerate any jars that don't seal within 12 hours.

Makes approx. 6 (8 oz.) jars. Serve jelly on crackers with cream cheese.

Peanut Butter Squares

1 cube margarine
1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
1/2 tsp. vanilla
6-7 c. corn flakes

Melt margarine in a saucepan. Add corn syrup and sugar. Bring to a boil and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla until peanut butter is dissolved. Pour over corn flakes. Stir until corn flakes are well coated. Press into 9x13 inch buttered pan. For thicker squares, use 9x9 inch pan. Cool and cut into squares.

Country White Bread

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender.


2 (.25 ounce) packages active dry
yeast (each packet contains 2 1/4 tsp.)
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in water with a little of the sugar. Add rest of sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks.

I use my Bosch and double the recipe to make 4 loaves. This is the best bread recipe I have found so far that I can actually make! We love it!!! It also goes great with homemade strawberry freezer jam:)

Additional note: For a fairly quick loaf of homemade bread, divide recipe in half and add all ingredients in bread machine adding flour and dry yeast last and then put it on the dough cycle (about 1 hour). Remove the dough, shape it into a loaf and put it in a greased bread pan. Let rise in a warm place until it comes to just above the top of the pan (30-45 min.) and then bake in a 350° oven for 20-25 minutes or until golden brown. In less than 2 hours and with very little work or clean-up you have a fresh, delicious loaf of home-made bread!

Quick and Easy Summer Pie

1 pie shell, any type
1 large size INSTANT vanilla pudding
1 16 oz. sour cream
1 small can crushed pineapple, do NOT drain

Combine above ingredients, top with Cool Whip and chill.

Ice Cream in a Bag

Great quick and easy recipe for kids. Find the video on familyfun.com

2 Tbs. Sugar
1 C half and half
1/2 tsp vanilla
1 Quart ziploc

mix first ingredients into plastic bag and seal.

Mix the next ingredients into the gallon ziploc and place the quart ziploc inside. Shake for 5 minutes and enjoy soft serve with any toppings you like.
1/2 C Kosher salt
Ice Cubes
1 Gallon ziplock

Raspberry Ice Cream

2 packages of frozen raspberries
4 cups milk
1 can evaporated milk
1 pint whipping cream
1 1/2 cups sugar
6 tbsp. lemon juice

Mix all ingredients and pour into ice cream canister. Freeze according to manufacturer's directions.

***I've used frozen strawberries and frozen blackberries as well and they taste just as good!***

Cream Puffs

These are so sophisticated looking but they are really pretty easy to make. They never seem to last long around our house though... they are definitely a family favorite!

2 (3.5 ounce) packages instant white chocolate pudding mix
2 cups cream
1 cup milk

1/2 tsp. vanilla

1/2 cup butter (1 cube)
1 cup water
1/4 teaspoon salt

1 Tbsp. sugar
1 cup all-purpose flour
4 eggs

1 tsp. vanilla

Mix together the instant pudding mix, vanilla, cream and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees.
In a large pot, bring water and butter to a rolling boil. Stir in flour, sugar and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and let cool for approx. 10 minutes. Using a wooden spoon or stand mixer, add vanilla and beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto parchment covered baking sheet.
Bake for 10 minutes in the preheated 425° oven, reduce temp. to 375° and bake an additional 15 minutes until golden brown. Turn oven off and crack the door and let them sit for 5-10 minutes. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar or drizzle with chocolate glaze before serving.

Note: I haven't ever had any problems with them collapsing but if you do, you can remove them from the oven after baking and poke with a toothpick to make sure the steam escapes. The easiest way to ensure uniform size is to use a cookie scoop. Our favorite filling is the White Chocolate pudding but they are also excellent with coconut cream, lemon or chocolate pudding. They freeze well also. Makes 30-35 small puffs.
They can also be used for chicken salad etc... just eleminate the sugar and the vanilla in the dough.

Grandma's Fruit Salad

1 (29 oz.) can fruit cocktail drained
1 sm. can pineapple tidbits drained
1 (14 oz.) can mandarin oranges drained
2-3 bananas
2-3 c. mini marshmallows
1 small pkg. instant coconut cream pudding
8 oz. cool whip thawed

Open cans of fruit and put in a stainer to drain liquid. Mix pudding according to directions on box and refrigerate for a few minutes. In a large bowl mix together fruit, sliced bananas and marshmallows. Remove pudding from fridge and stir in cool whip. Add pudding/cool whip mixture to fruit mixture and stir well. Serve immediately or refrigerate until ready to use. It is best on the same day you make it.

Note: I got this recipe from my mom. We always had it at Thanksgiving and other occasions throughout the year. I remember requesting it one year for my birthday dinner. Brian requested it this year for our Easter dinner so I thought I should probably post the recipe! Enjoy!!!

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme


Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Note: Make sure your oven is clean before you cook anything on 500°! We have made it a tradition in our family to have Prime Rib for our Christmas Eve dinner and this has become our favorite recipe. They say to plan about 1 lb. per person but I wouldn't cook anything bigger than a 10 lb. roast. If I need more than 10 lbs. I do two roasts and cook them at the same time. I also have the butcher separate the rib rack from the meat and then tie them together (I do un-tie it before cooking but still leave the bones in the pan. That way, the meat sits on the bones and up off the bottom of the pan. Enjoy!

Zucchini Brownies

2 cups zucchini, shredded and drained
2 cups white all purpose four, sifted
1½ cups white granulated sugar
1 teaspoon salt
1½ teaspoon baking soda
½ cup baking cocoa
½ cup oil
2 teaspoons vanilla extract
¾ cups walnuts, chopped - optional

Preheat oven to 350° Sift all dry ingredients together. Combine zucchini, oil and vanilla. Blend in dry ingredients and mix well.Spread into a greased 9" X 13" baking dish. Bake for 35 minutes.

Pumpkin Fluff Dip

1 (16 oz. ) can pumpkin (solid pack)
1 (3 oz.) vanilla pudding (dry)
1 (12 oz.) cool whip
1 tsp. pumpkin pie spice

Mix together. Serve with Ginger Snaps, Graham Cracker Sticks, apples,bananas, etc.

Breadsticks

1 T. yeast
2 T. sugar
1 1/2 c. warm water

Add yeast and sugar to water and set aside. Then add:

1/2 t. salt
3 c. flour

Knead 3 minutes and let sit for 10 minutes. Melt 1 stick of butter. Pour half on cookie sheet. Roll out dough (it will be very soft and a bit sticky...use lots of flour if needed.) Place on cookie sheet and pour the rest of the butter on top of dough. Sprinkle with garlic salt and parmesan cheese. Cut with pizza roller; use a knife on the edges. Raise 10-20 minutes. Bake at 375 degrees for 20 minutes. You can also make these ahead of time and refrigerate. Take out 1 hour before baking.

Bread Machine Pizza Crust

3/4 c. water
1 T. oil
1 T. sugar
1/2 t. salt
1 T. dry milk
2 1/4 c. flour
1 t. active dry yeast

Add ingredients in order and use "dough" program on bread machine. Roll out and add toppings. Bake at 425 for 20 minutes.

Sweet and Sour Chicken

From the kitchen of Brandy Berlin

4 eggs
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
4 boneless, skinless chicken breasts cut up into bite size pieces
oil for frying
1 large can pineapple chunks
2 tbls. cornstarch
1/4 c. vinegar
2/3 c. sugar
1/4 c. soy sauce
1 green pepper cut into strips
1/2 c. carrots in chunks or slices


Chicken:
Beat eggs in bowl then add flour, salt, and pepper. Dip chicken in mix. Deep fry till golden brown and chicken is completely cooked. Drain on paper towel.
Sauce:
Drain pineapple, putting juice in saucepan adding enough water to make 1 cup. Blend with sugar, cornstarch, soy sauce, and vinegar. Stir with wire whisk and boil for 1 minute, stirring constantly. Cook green pepper and carrots in 1 tbls. of oil until tender then add chicken and pineapple. Pour sauce over everything.

Jazz Pizzazz Dip

1 (8 oz.) cream cheese softened
1 (16 oz.)chili
1 (14 oz.) salsa
1 lb. grated cheddar cheese

In 8x8 baking dish, spread softened cream cheese evenly. Layer, chili, salsa and cheese over cream cheese. Microwave until cheese melts and layers are heated through... approx. 2-3 minutes depending on your microwave. Serve with Fritos scoops.
Optional: top with diced tomatoes and sliced olives

We love this dip!!!

Ice Cream Sandwiches

Ingredients:

Sugar cookies
Ice cream
Sprinkles

Put a scoop of ice cream between two sugar cookies and roll the edges of the ice cream sandwich in sprinkles. Immediately feed ice cream sandwiches to your children who lick the sprinkles off and ask to roll it in sprinkles again… or wrap in plastic wrap to store in the freezer.

Fluffernutter Sandwiches

Marshmallow creme fluff
peanut butter
2 slices of bread

Spread peanut butter on one slice of bread and marshmallow fluff on the other slice of bread.
put together and eat! Yummy after school snack.

No Bake Cookies

2 cups. Sugar
3 tbls. unsweetened cocoa
1/2 cup. margarine
1/2 c. milk
1 pinch of salt
3 cups. Quick oats
1/2 cup. Peanut butter
1 tsp. Vanilla

In a saucepan melt butter add sugar, cocoa, milk and salt. Bring to a Rapid boil for 1 minute. Quickly add peanut butter and oats. Drop by spoonfuls onto wax paper and let them cool.

Snickers Candy Apple Salad

3 red Apples (Gala work the best)
3 green Apples
1 16 oz. cool whip
1 8 oz cream cheese
1 pkg. Mini snickers candy bars
1 tsp vanilla

In large mixing bowl mix together the cream cheese, Cool whip and whip until smooth and creamy (if cream cheese is not room temp it will be clumpy) Add 1 tsp vanilla, and I sprinkle a little sugar into mine to sweeten it up.
Cut your Snicker bars and Granny Smith apples into bite size pieces. ( I put snickers in freezer for about an hour before I chop them it's a lot easier). Add to cool whip mixture and mix it all in.

Marinated Turkey or Chicken

Turkey breasts, cut into chunks or chicken tenders
3 c. 7-up (2 cans)
2/3 c. soy sauce
1/4 c. oil
minced onion
garlic salt
salt and pepper

Mix 7-up, soy sauce and oil. Sprinkle with onion, garlic salt, salt and pepper. Add turkey or chicken and let marinate in refrigerator overnight or at least 10 hours. Barbeque on the grill over medium-low heat.

Brown Sugar Muffins

1/2 c. butter or margarine
1 c. brown sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 c. flour
1 tsp. baking soda
1 c. milk

Cream butter and sugar. Add egg and vanilla. Add dry ingredients and milk. Mix well. Pour batter into greased muffin tins about 2/3 full. Bake at 375° for 15 minutes.

These muffins go well with any soup! They are also good for breakfast... one of our favorites!

Chocolate Icing

1 c. sugar
3 T. cornstarch
2 T. cocoa
1/4 tsp. salt

Mix together.

Bring 1 c. water to a boil. Pour dry mixture into boiling water stirring constantly over med-low heat. Remove from heat and add:

1 Tbsp. butter (the real stuff:)
1 Tbsp. vanilla

Pour over cake while still warm.

Waldorf Astoria Red Cake

1 c. shortening
1 1/2 c. sugar
2 1/4 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. vinegar
1 c. buttermilk
2 tsp. cocoa
2 oz. red food color (water can be substituted for 1 oz of food color. It is still red, red)
3 eggs
1 tsp. vanilla

Cream sugar and shortening. Beat eggs and add. Mix cocoa & food coloring and add. Add dry ingredients alternately with buttermilk. Add vanilla & vinegar. Bake in 1,2 or 3 layers at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean. Frost with butter cream frosting or chocolate icing.

I like it both ways but my kids like it with butter cream frosting better!

Sugar Cookies

Recipe from the kitchen of Leah Smith

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

Cream butter and sugar. Add eggs, vanilla, lemon juice, lemon peel and sour cream. Mix well. Stir in dry ingredients. Roll out onto floured surface and cut into shapes. Bake at 350° for approx. 9 min. Let cool and frost.

Peanut Butter Crackles

3/4 c. margarine
3/4 c. brown sugar
3/4 c. sugar
3/4 c. peanut butter
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. baking soda

Cream margarine, brown sugar, sugar & peanut butter until creamy. Add egg and vanilla. Mix in dry ingredients. Roll into balls and then roll into sugar. Bake at 350° for 10-12 minutes or until tops crackle:). Remove from oven.

Variation: As soon as you remove cookies from oven, press a milk chocolate Hershey's kiss in the center of each cookie. Allow to cool completely.

I always double this recipe when I make them. When I double them, I usually use 1 c. butter flavor Crisco and 1/2 c. (1 cube) of margarine. I always bake with Imperial margarine too:). This is my all-time favorite Peanut Butter cookie recipe!

Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 eggs, beaten
1/4 c. flour
2 c. Italian style bread crumbs
4 Tbsp. olive oil
1 can cream of mushroom soup
1/2 c. milk
1/2 c. chicken broth
1 small can sliced mushrooms drained

Preheat oven to 350°. Season pork chops with garlic powder and seasoning salt. Place beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg and coat liberally with bread crumbs. Heat the oil in a skillet over medium heat. Fry the pork chops until browned on both sides. Layer the pork chops in a 9x13 inch pan and cover with foil. Bake in preheaded oven for 1 to 1 1/2 hours depending on the thickness of the pork chops. While chicken is baking, combine the soup, milk and broth with the drippings left in the skillet. Add mushrooms. To serve, drizzle gravy/sauce over pork chops.

I substitute granulated garlic for the garlic powder in this recipe. The pork chops are always tender.

Chocolate Chip Cookies

1 c. butter flavored crisco
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla
2 eggs
2 c. milk chocolate chips
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt

Cream butter and sugars. Add eggs and vanilla and mix until creamy. Add dry ingredients then chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 9-11 minutes or until just barely starting to brown. Remove from cookie sheet and cool on a wire rack. Makes about 5 dozen cookies.

Variations: for a richer cookie, you can use 1 cup brown sugar and 1/2 cup white sugar or 1 1/2 cups brown sugar.
You can use semi sweet chocolate chips or white chocolate chips or a combination.

S'mores

8 c. golden grahams cereal
6 c. mini marshmallows
1 1/2 c. chocolate chips
1/4 c. corn syrup
5 Tbsp. butter or margarine
1 tsp. vanilla

Butter 13x9 pan. Measure cereal into large bowl. Microwave 5 c. of the marshmallows, the choc. chips, corn syrup and butter in large bowl uncovered for 2-3 minutes, stirring after every minute, until mixture can be stirred smooth. Stir in vanilla. Pour over cereal in bowl. Quickly toss until evenly coated. Stir in remaining 1 c. marshmallows. Press into pan using a buttered spoon. Let stand uncovered for at least 1 hour. Cut into squares.

This is another recipe from Loralee Reary! So good!

Vanilla Ice Cream

5 eggs (or 1 1/4 c. pasteurized liquid egg)
2 (12 oz.) can evaporated milk
1 c. heavy whipping cream
1 can sweetened condensed milk
2 tsp. vanilla
1 c. sugar
2 (3.5 oz.) pkg. vanilla instant pudding mix
4 c. milk

In large bowl mix all ingedients except for milk with an electric mixer. Mix until smooth. Pour into freezer canister of ice cream maker and add 4 cups milk or just enough to bring mixture to the fill line. Freeze according to manufacturer's directions.

The combinations you can make with this recipe are endless!
Substitute lemon instant pudding for the vanilla for lemon ice cream.
Substitute cheesecake pudding for the vanilla and add frozen raspberries.
Try white chocolate pudding with chopped oreos or chopped butterfingers.

Green Bean Casserole

2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Preheat oven to 350 degrees
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Easter Birds Nests

For the nest I use Kathys rice krispies recipe
1 cube margarine
2 16 oz. bags mini marshmallows
11 c. rice krispies
Melt margarine and add mini marshmallows. Stir until melted. Remove from heat and stir in rice krispies until well coated.
Form little birds nests with rice krispies, And place on wax paper.

Grass
1 bag shredded coconut
green food coloring

Put coconut in 1 gallon plastic storage bag, put 5 or 6 drops of food coloring in bag. Close and shake and work coconut and food coloring together until mixed well. Place in birds nest and add cadbury mini eggs and marshmallow peeps.
My boys love to make these for Easter!

Baked Potato Ice Cream

1 Pint Vanilla Ice Cream
Cocoa Powder
Whipped Topping
Yellow Frosting

For the "butter" frosting:
Directions
Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the "butter" out of the cover using the plastic wrap. Cut into squares.
For the potato ice cream:
Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of "butter" frosting on top. Serve immediately

Brian's Grandpa gave me this recipe. He thought that I would appreciate its humor. It's a really fun thing to do with your kids.

Cafe Rio Style Pork Roast

5 pound pork roast
1 can Dr. Pepper
1/2 cup soy sauce
1 cup Condies Salsa
1 cup brown sugar

Put roast in crock pot, pour Dr. Pepper, Soy sauce, and Salsa over pork. Cook for 6 to 8 hours.
If frozen cook for 8 to 10 hours or until pork shreds easily with fork.
Serve in tortilla shells with your favorite toppings.

Toppings
Sour cream
Leafy lettuce
Black Beans
homemade Salsa
Avocados
Cheese

Grandma Smith's Famous Butterscotch Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter flavored Crisco softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) butter scotch chips
2 tsp. orange zest

COMBINE flour, baking soda and salt in small bowl. Beat butter flavored Crisco, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and orange zest. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Hungry Jack Casserole

1 lb. hamburger
1 tsp. salt
1 T. minced onion
1 16 oz. can pork & beans
3/4 c. Barbeque sauce (KC Masterpiece is my favorite)
2 tsp. brown sugar
1 c. shredded cheese
1 tube biscuits

Season and Brown hamburger, drain. Stir in all ingredients except for biscuits. Heat until bubbly. Pour into glass baking dish. Arrange biscuits on top of bean/hamburger mixture. Bake at 375° for 25-30 minutes.

Spritz Cookies

1 c. butter (2 squares) Grandma Berlin uses Imperial Margarine:)
3/4 c. sugar
1 egg (or 2 yolks)
2 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. almond

Cream butter adding sugar gradually. Add the egg & mix well. Add dry ingredients and almond extract. Force through cookie press. Bake at 375° 7-8 minutes.

These are my favorite holiday cookies... especially when Grandma Berlin makes them:).

Additional notes... Beat margarine for a few minutes to make it light and fluffy before adding sugar. Beat another couple of minutes after adding the sugar. Mix well after eggs and then add the rest of ingredients. Spoon flour into measuring cup and level off. In my oven 9-10 min. @ 350 was perfect! Let them cool on the cookie sheets before transferring them to a cooling rack.

Chicken Cordon Blue Bake

2 boxes Stove Top stuffing
12 chicken tenders cooked and diced
8 slices deli ham (chopped into pieces)
Swiss cheese
2 cans cream of chicken
1 cup milk

Make Stove Top stuffing and put in the bottom of 9x13 pan. Place diced chicken pieces on top of stuffing evenly on top. Sprinkle ham pieces over chicken. cover with swiss cheese slices.
I mix 2 cans cream of chicken with 1 cup milk and I pour it over the entire chicken bake, Bake at 350 degrees for about 25 minutes or until cheese is melted.

Play Dough Cookies

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees . Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

Apple Pie Filling

10 c. water
4 1/2 c. sugar
3 heaping tsp. cinnamon
1 c. cornstarch
1/4 tsp. nutmeg
1 tsp. salt
1 Tbsp. lemon juice

Bring all ingredients to a boil except for lemon juice. Boil it until it is clear and thickens. Add lemon juice.

Peel, core and slice apples (Pampered Chef has a gadget that does all of these steps at the same time... it is great!). Fill quart bottles 1/2 full of apples then cover apples with filling (work with just one jar at a time). Fill the rest of the jar with apples and then more filling leaving about 1/2 inch of space at the top. Put lids on jars and process for 20 minutes.


Topping for Apple Crisp

1 c. oats
3/4 c. brown sugar
1/2 c. flour
1 cube melted butter

Mix together and sprinkle over Apple pie filling (1 qt. jar) in 9x9 inch pan. Bake at 350° for 30 minutes.

This pie filling is SO much better than anything you can buy in the stores! It takes some time but it is so worth it!

Note: Update October 2017
Ball says that cornstarch is no longer safe for canning. It is recommended to substitute the cornstarch with clear gel or ultra gel. When using these products, you will need to increase it from a cup of cornstarch to 1 1/2 cups of ultra gel. I haven't tried the pie filling with clear gel yet, just the ultra gel.

Rosy Grape Jelly

2 c. cranberry juice
3/4 c. grape juice
1 pkg. powdered pectin
3 1/4 c. sugar

Mix thoroughly both juices and the pectin in a saucepan (no lumps). Bring to a boil stirring constantly. Stir in sugar. Bring to a boil and boil for 1 minute. stirring constantly. Skim off bubbles. Let jars stand 1 hour, then cover. Refrigerate up to 3 weeks or freeze up to 6 months. Makes 7 5 oz. glass jars.

This recipe is Joan's! She made it for us one Christmas and I have been making it ever since. It is so pretty and tastes great!

Better Than Sex Cake:)

1 (18.25 ounce) chocolate fudge cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan, cool for 5 minutes. Make holes with end of fork across the top of the cake, making sure not to go through to the bottom. Slowly pour sweetened condensed milk and caramel topping over cake, letting it sink into the slits; Next put on cool whip then sprinkle the crushed chocolate toffee bar chunks and swirls of caramel topping. Let cake cool completely Refrigerate and serve right from the pan!

Toffee Apple Dip

1- 8 oz. Cream cheese
1/2 cup. brown sugar
1/4 cup. white sugar
1 pkg. skor chips
1 tsp vanilla

Mix cream cheese, Brown sugar, Sugar, and vanilla together. Add Skor or Heath bits. Serve with apple slices.

Zucchini Bread

From the kitchen of Mary Blanchard

2 c. shredded zucchini
3 c. flour
1 c. oil
1 c. sugar
3 eggs
1/2 tsp. soda
1 tsp. baking powder
1/4 c. orange juice
3 Tbsp. grated orange peel
1 tsp. vanilla
1 c. nuts (otional)

Mix dry ingredients together then add everything else. Bake at 350° in loaf pan with foil over the top for approx. 30-40 minute... just let it barely start to get brown.

Frosting-
1/3 cup butter
4 1/2 cups powder sugar
1/4 cup milk
1 1/2 tsp. vanilla
beat until fluffy
serve over warm bread

Grandma Jenkins Gingerbread Men

1 c. shortening
1 c. sugar
1/2 c. molasses
4-5 c. flour
2 tsp. baking powder
2 eggs
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
2 tsp. ginger
1/2 tsp. cloves
1/2 c. milk

Cream shortening, add sugar and beat well. Add beaten eggs and molasses. Sift flour, salt, ginger & baking powder. Add to mixture. Add remaining ingredients. Roll and cut into shapes. Bake at 375° for 8 minutes. These cookies are a favorite of both Jeff and Glen!

The holidays would just not be the same without Grandma Berlin's Gingerbread Men! This is a recipe from Grandma Berlin's mom (Grandma Jenkins:)... definitely a keeper!

Bananas Foster

2 cubes butter (the real stuff)
2-3 tsp. cinnamon
2 c. sugar

Melt butter - add sugar and cinnamon. Cook for approx. 3 minutes over medium heat. Add 1 c. water and continue to simmer 3-4 minutes longer. Add bananas sliced lengthwise about the last 1-2 minutes of cooking. Serve over ice cream.

Not everyone in our family likes bananas so we don't add the bananas to the sauce. It is good without the bananas too.

A Touch of Honey Milkshake

4 big scoops Vanilla Ice Cream
1 c. milk
1 Tbsp. Peanut Butter
1 lid of vanilla (1 tsp.)
1 Tbls. Honey

Blend all ingredients in blender. Serves one. This recipe was one of Brian's favorites!

Personal Pizza

English Muffins
Pizza Sauce
Grated Cheese
Toppings
We like Pepperoni, Canadian Bacon, Olives, Mushrooms or whatever your heart desires!

Heat oven to 375 degrees .
Seperate English muffins and place on cookie sheet. Spread pizza sauce evenly over English Muffins. Top with grated cheese and toppings as you like! This is an Easy on the go dinner. I make this when we have baseball or on nights when we need a quick meal. The boys love them, And they can create their very own pizza by themselves!

Applewiches (kid recipe)

1 large red or green apple
2 Tblsp. peanut butter
2 slices of cheese

spread tops of 2 apple slices with peanut butter each.
Put a slice of cheese on top of peanut butter.
top with another slice of apple for the top of your sandwhich.
Serve and Enjoy!

Ants on a Log

Celery Stalks
Peanut Butter
Raisins

cut off bottom of celery. Spoon on about 1 tablespoon of peanut butter.
Press into the hollow celery. When it's nice and even, set the raisins side by side in the peanut butter. Now you've got ants! Enjoy.

This is something that the little kids can make all by themselves! It's fun, easy, and healthy!

Green Eggs and Ham

3 eggs
1 drop blue food coloring
1/4 c. minced ham
salt and pepper

One by one crack egg, add a pinch of salt and pepper add one drop of blue food coloring. Whisk together. Heat skillet add ham and cook until starts to brown. Pour the eggs right on top of ham.
cook eggs and serve! This is so fun for kids, Especially if they love Dr. Susses green eggs and ham like I know my kids do!

Holiday Chex Mix Muddy Buddies

9 cups Rice Chex
1 cup white chocolate chips
1/2 cup peanut butter
1/4 cup butter
3/4 powdered sugar
1/2 cup holiday M&M's
1/2 cup holiday jimmies sprinkles

In a large bowl place cereal. in a small microwavable bowl combine white chocolate chips, butter and peanut butter uncovered for 1 minute to 1 min 30 seconds stirring every 3o seconds, until melted and smooth. Pour mixture over Rice Chex. Place 1/2 of cereal mixture in a 1 gallon food storage plastic bag. Add powdered sugar. Seal bag and shake well until coated. Spread onto wax paper until cool, About 15 min. Meanwhile, Stir candies and sprinkles into remaining cereal mixture. Spread onto wax paper to cool. In a serving bowl mix both cereal mixtures. Store in an airtight container. I like to use holiday m&ms and sprinkles that go with the holiday, I made this the other day with pastel M&M's and Easter sprinkles. My boys love this stuff!

Cherry Delight

Ingredients
2- 12 oz pkg. Chocolate Chips
chunky peanut butter
2- 12 oz. cocktail peanuts
1 container cherry frosting
3 cups mini marshmallows

mix
12 oz pkg. Chocolate chips
3/4 c. Chunky peanut butter
12 oz. Cocktail peanuts chopped fine( I put them in my Chopper)
Mix together and melt in a saucepan. Put in a 9x13 pan. Set in fridge to cool.

Make first ingredients again and set aside.

melt 3 cups. mini marshmallows in saucepan add 1 container of Cherry frosting.
Place on top of chocolate peanut butter in pan. Put in fridge until set up.
then top with more peanut butter chocolate mixture. Refrigerate until cool!
From the kitchen of Susan Collins!

Chocolate Eclair Dessert

1 pkg french vanilla instant pudding
1 16 0z.cool whip
graham crackers
1 container of chocolate frosting

Break graham in half place in the bottom of a 9 x 13 pan, Pour 1/2 of pudding mixture on top of crackers. Layer more graham crackers then add more pudding mixture on top. Place more graham crackers. Frost top graham crackers with chocolate frosting. put in fridge overnight.
I got this recipe from Laura Smith it is so yummy!

Pumpkin Chocolate Chip Cookies

2 cups. pure pumpkin
4tsp. baking powder
2tsp. baking soda
1tsp. salt
2tsp. vanilla
2 large eggs
2 1/3 cups sugar
1 cup. vegetable oil
4 cups. flour
1 bag chocolate chips
1 bag white chocolate chips

Combine ingredients one at a time in the order listed above, drop by spoonfuls onto baking sheet. Bake at 350 degrees for 10 min.

7 layer Rainbow Jello

Black Cherry Jello
Cherry Jello
Lime Jello
Blue Berry Jello
Lemon Jello
Orange Jello
Raspberry Jello

1st layer- Dissolve black cherry jello with 3/4 cups boiling water, Then add 3/4 cups cold water place in 9x13 pan and put in fridge until firm.

2nd layer- Dissolve cherry jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of first layer and put in the fridge till firm.

3rd layer- Dissolve lime jello with 3/4 cups boiling water, Then add 3/4 cup cold water pour on top of 2nd layer and put in fridge until firm.

4th layer- Dissolve blue jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour on top of 3rd layer and put in fridge till firm.

5th layer- dissolve lemon jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 4th layer and put in fridge until firm.

6th layer- Dissolve orange jello with 1/2 cup boiling water, Then add 1/2 cup sweetened condensed milk pour onto of 5th layer and put in fridge til firm.

7th layer-Dissolve raspberry jello with 3/4 cups boiling water, Then add 3/4 cups cold water, pour on top of 6th layer and put in fridge till firm.

This takes a little while to make, But is so worth it. This is one of my kids favorites! I make this every Easter!

Hobo Dinner

2 pounds ground beef
1 bag baby carrots
10 to 12 red potatoes diced
1 medium sized onion cut into rings
2 can cream of mushroom soup
seasoning salt
pepper

Cut tinfoil into squares and put 1/3 lb. raw ground beef ontop of tinfoil. top with diced potatoes, baby carrots and onion rings to satisfy your liking. Sprinkle with seasoning salt and pepper. Toss it all together. Top with 1/4 cup cream of mushroom soup. Roll up tin foil and roll in the sides of tinfoil. Repeat steps until ingredients are gone. Place on a baking sheet and bake at 400 degrees for 1 hour. Makes about 6 tinfoil dinners.

Blackberry Peach Jam

5 cups blackberries
4 cups diced peaches
1/2 cup lemon juice
10 cups sugar
1 package MCP Pectin

Combine fruit, lemon juice, and pectin and bring to a boil. Add sugar and boil 3-4 minutes. Bottle and seal in clean sterilized jars. Make sure to keep the lids simmering in water until ready to use.
Makes approx. 10 cups. This jam is so, so good! It is a little bit thin at first. But after it is opened and refrigerated, it is great!

Christmas Caramels

1 c. butter
1 c. brown sugar
1 c. white sugar
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
dash of salt

Combine ingredients in heavy pan. Cook over medium heat, stirring constantly with wooden spoon. Keep at rolling boil and cook till soft ball forms in cold water (about 15 minutes). Pour into buttered 7x11 inch pan. Cool, then cut into squares and wrap each piece in wax paper. Makes about 75 pieces of candy.

These are a Christmas tradition in our home. Actually we make them occasionally during the year but ALWAYS at Christmas. I don’t get in a hurry when I make these. I usually cook the caramels in the morning then put them in the fridge to set up. Then later on I take them out, turn them upside down on a cutting board to get them out of the pan. Then when they come to room temp, cut them into squares. Separate the squares in a jelly roll pan or a thin cutting board and return to the fridge. They wrap so much easier when they are cold. I tear the waxed paper in about 4 inch strips then cut each strip into 3 pieces. I know it sounds like a lot of work but if you don’t do it all at once, it doesn’t seem like a lot of work:). And the end result makes it worth it! Colby loves to help me with these and that makes the time go by really fast!

Grape Salad

8 oz. cream cheese
1 Cup brown sugar
1 Cup sour cream
1 tsp. vanilla
8 oz. cool whip
slivered almonds

Mix all together and add whatever fruit you want. Grapes and strawberries are especially good.

Creamy Chicken Gravy

5 chicken bouillon cubes
5 cups water
Bring to a boil – set aside
1 cube butter
½ c. flour

Melt butter, add flour and cook a few minutes. Slowly stir in the chicken broth. Bring to a boil. Let gravy thicken then remove from heat. You can add a little milk to your gravy or substitute one cup of milk for one cup of the water. You can add pepper to taste but with the bouillon I never add more salt.

I made this recipe up on my own:). It is a perfect accompaniment for the Crescent Chicken, mashed potatoes and stuffing.

Crescent Chicken (chicken roll ups)

2 pkg. (8 each) crescent rolls ¾ c. margarine (divided) 1 pkg. 8 oz. cream cheese 2 c. cubed chicken ½ c. chopped nuts (optional) 2/3 c. Pepperidge farm stuffing (don’t crush…. Use it straight from the bag. Mix ¼ c. margarine (1/2 of a cube) with the cream cheese. Fold in chicken. Put approx. ¼ c. of mixture in each roll and seal edges. Flatten out to about ½ inch and dip in ½ c. (1 cube) melted margarine. Lay each side in the stuffing/nut mixture and place on ungreased cookie sheet. Bake at 325 for 20-30 minutes. Serve with chicken gravy. This recipe is one of our family favorites! One Sunday when Brad was doing his fast offerings, he went to our good friends Joel & Karela Berrett’s house and they were having this for dinner. She tried to get him to stay for dinner but he told them he couldn’t. He did mention how good it looked though. A couple of weeks later, they invited us over for FHE and told us to come early for dinner. They had made Crescent Chicken and it was so good that we have continued making it. Stephen requested this for his ‘last supper’ at home before he left for the MTC. The whole family went to the church to see him get set-apart as a missionary and then we came home for Crescent Chicken (of course we had to have mashed potatoes, stuffing and gravy to go with it.) and a special Family Home Evening.

Shrimp Platter Appetizer

1 (8 oz.) cream cheese softened
1/2 c. sour cream
1/4 c. mayonnaise

2 cans broken or tiny shrimp, drained & rinsed
1 c. (or less) seafood cocktail sauce
2 c. shredded mozzarella cheese

Combine cream cheese, sour cream and mayo. Spread on a 12 inch plate. Scatter shrimp over the cheese layer. Spread cocktail sauce over shrimp. Cover entire plate with cheese. Serve immediately with crackers.

This is a great appetizer. We always have it during the holidays... The only thing I do differently is that I just squeeze the cocktail sauce right out of the container fairly evenly over the shrimp. I probably only use 1/4-1/2 cup. I don't like the cocktail sauce to be too overpowering. It is fantastic with wheat thins or town house crackers!

Holiday Egg Nog

Whip one pint whipping cream and sweeten with powdered sugar... spoon into gallon size pitcher.

Combine:
4 eggs
1 can sweetened condensed milk

Add:

1/2 tsp. salt
1 Tbsp. vanilla
1 qt. half & half (or 1 pint whipping cream)

Stir. Fill container to the top with milk. Sprinkle generously with nutmeg and chill for several hours. Pour into punch bowl and add scoops of vanilla ice cream (about 1/2 of a carton... or more:).

This recipe came from Sharon Evans. Years ago, she came over to help me get ready for our company party and made this egg nog for me. We make this recipe several times during the holidays!

You can use the pasteurized egg product in place of the fresh eggs. Just use 1/4 c. for each egg.

Shrimp Dip

1 (8 oz.) ccream cheese softened
2 spoonfuls sour cream
1 tsp. minced onion
1 can small deveined shrimp, drained

Blend ingredients with hand mixer. Serve with potato chips or crackers.
The cans of tiny shrimp work just fine in this recipe too and they are usually less expensive.

Lime Slush Punch

1 (12 oz.) can frozen limeade
2 1/2 c. sugar
12 c. water

1 (2-liter) bottle sprite chilled

Combine first 3 ingredients, stir well. Pour into a container and freeze. Break up into a slush and spoon into punch bowl. Pour in sprite.

Tip: A plastic ice cream bucket works perfect to freeze the mixture in.

Refreshing Punch

1 can limeaid
1 lg. can of pineapple juice, ready to drink

Mix together and freeze.

Slush up and add 2 2-liter bottles of chilled squirt. It is nice and slushy... kind of tangy but very refreshing!

Oriental Salad

2 c. cubed chicken
2 bunches green onions chopped
1 pkg. chicken flavor Top Ramen noodles broken into small peices (save flavor packet for dressing below)
1/4 c. slivered almonds
1 medium head cabbage (or pre-shredded cole slaw mix)

Dressing:

1 Tbsp. sugar
1/2 c. vegetable oil
1/4 tsp. pepper
1/4 tsp. salt
3 Tbsp. vinegar
1 chicken flavor packet (from ramen noodles)
1 1/2 Tbsp. toasted sesame seeds

Mix dressing together. Pour over salad and chill overnight.

Frog Eye Salad

From Brandy's kitchen:)

1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 3/4 c. pineapple juice

1 (16 oz.) package acini de pepe

Combine sugar, flour and salt. Gradually add pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice, cool. Meanwhile cook acini de pepe(I use a little less than the full box) in boiling water (with a little salt and oil added in). Boil approx. 9-10 minutes. Drain, rinse, drain and cool. Add to sugar mixture. Mix well and refrigerate overnight. Then add:

3 (11 oz.) cans drained mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (20 oz.) can crushed pineapple
9 oz. Cool whip
1-2 c. mini marshmallows

Mix and refrigerate. Keeps for several days.

Spinach Salad

1 bag baby spinach leaves
1 bag baby lettuces
1/2 lb. grated swiss cheese
1 lb. fried bacon, crumbled
1 pkg. sliced fresh mushrooms
1 red onion cut in half and then sliced thin

Dressing:
1/3 c. sugar

1/3 c. rice vinegar

3/4 c. oil

3/4 tsp. salt

3/4 tsp. poppy seeds

1/2 tsp. dry mustard

Bring dressing to a boil, refrigerate for at least 6 hours. Mix lettuce, spinach, onion, cheese, bacon and mushrooms in bowl. Add dressing just before serving.
This salad is another family favorite!

Shrimp Macaroni Salad

1 doz. eggs hard boiled
2 cans small shrimp drained
1 pkg. (16 oz.) jumbo shells or salad macaroni cooked until tender
3-4 stalks celery diced
1 bunch green onions sliced
1-2 cups mayonnaise
1-2 cups miracle whip

Mix all ingredients. Chill. Add more mayo/miracle whip if needed.

This salad is our family's favorite salad. The kids ask for it more than any other!

Cauliflower/Broccoli Salad

1 head cauliflower cut into bite size pieces
1 bunch broccoli cut into bite size pieces
1 lb. bacon cooked and crumbled
1-2 c. finely shredded cheddar cheese
2 c. Ranch Dressing

Mix all ingredients just before serving.
Tips: I always make the ranch dressing using the original recipe (with buttermilk & mayo) packet early in the day. I cut the bacon into 1 inch pieces before cooking and I usually cook the bacon 1-2 days ahead and then wrap in paper towel and put in a Ziploc bag and refrigerate.

Pretzel Jello Dessert

2 c. pretzels, crushed and lumpy
1/2 c. sugar
1 1/2 sticks margarine melted
8 oz. Philadelphia cream cheese, softened
1 c. powdered sugar
1 12-16 oz. Cool Whip thawed
1 pkg. (6 oz.) strawberry or raspberry gelatin
1 1/2 c. boiling water
1/2 c. cold water
1 (10 oz.) frozen strawberries or raspberries

Combine the pretzels, sugar and margarine and press onto the bottom of a greased (9x13 inch) baking dish. Bake 350° for 10 minutes. Cool. Beat the cheese and sugar. Add Cool Whip and beat well. Spread over the cooled crust making sure to seal the cream cheese mixture well around entire pan. Pour boiling water over jello. Stir until jello is dissolved. Stir in cold water and frozen berries. Stire until berries are no longer frozen. Let cool slightly. Spoon over cream cheese mixture. Chill until set. Can be served with additional cool whip.

Apple Cake with Vanilla Sauce

Apple Cake

2 c. sugar
1 stick butter
3 eggs
4 c. shredded apples
2 c. flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. baking soda
1 c. chopped nuts (optional)

Cream butter and sugar. Add eggs and apples. Add rest of ingredients and mix well. Bake in a greased and floured 9x13 pan at 350° 40-45 minutes. Serve warm with Vanilla Sauce (Can re-heat cake at 250° for approx. 20 minutes)

Vanilla Sauce

1 stick butter
1 c. sugar
1/2 c. whipping cream
1/2 tsp. vanilla
2 dashes nutmeg

Melt butter, sugar and cream over low heat until slightly thickened...about 10 minutes. Remove from heat and add vanilla and nutmeg. Serve warm with Apple Cake.

This recipe is a winner! I got it from Joan and it has become one of our family favorites! It is so moist and good! Thanks Joan... You may want to double the vanilla sauce too:).

Homemade Salsa

1 (28 oz.) can whole tomatoes, drained (reserve juice)
1/2 red onion chopped
1/4 yellow onion chopped
1 clove garlic minced
1 anaheim pepper (ribs removed) diced
1-2 limes
kosher salt to taste
black pepper to taste
1-2 drizzles of extra virgin olive oil

Pulse all ingredients in food processor except tomato juice. If salsa is too thick, add a little tomato juice. Cover and set aside allowing the flavors to mingle. Serve with chips etc...

Cherry Cookies

1 1/3 c. shortening
1 1/2 c. sugar
1 1/2 tsp. almond extract
2 eggs
1 tsp. salt
2 tsp. baking powder
3 1/2 c. flour
1 c. marachino cherries chopped
1 1/2 c. coconut

Cream shortening & sugar, add eggs and almond. Add dry ingredients, mix well. Add coconut and cherries. You might need to add a little water. Bake at 350 degrees for 10 min. Cookies should be just barely browning around edges.
I love these cookies... a couple of years ago, my visiting teacher (Kim Hyde) would bring cookies every time she came to visit. These were definitely a favorite (so was she:))!

Oriental Casserole

1 lb. link sausages
2 c. chopped celery
1 large chopped onion
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. water
2 Tbl. soy sauce
1 c. rice (uncooked)

Fry link sausages. Drain and cut into 1/4 inch pieces. Saute onion and celery in some of the sausage dripping until transparent. Mix other ingredients together, add onion mixture and sausage. Pour into greased 9x13 pan. Cover with foil. Bake covered for 1 hour at 350 degrees. Turn oven off and let sit in the oven for an additional 30 minutes. This can be prepared early in the day and then refrigerated until 1 1/2 hours before you are ready to serve it.
This recipe came from my friend Karela... all of the recipes I get from her are keepers:) this one is no exception.

Caramel Bubble Bread

1/2 c. chopped pecans
18 frozen dinner rolls
1 small pack of instant butterscotch pudding
3/4 c. butter
3/4 c. brown sugar

Spray 9x13 pan with pam. Sprinkle bottom with pecans. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling and then pour over rolls. Cover with plastic wrap and allow to rise until doubled. Approx 3-4 hours. Remove plastic wrap and Bake for 20-30 minutes until golden brown.

Eggs Margarita

1 Doz. eggs
1 lb. grated jack cheese (or any other kind of cheese you choose)
7 oz. can diced chilis
1 T. baking powder
1 pint cottage cheese
1/2 c. flour
1 cube butter

Melt butter in 9x13 pan. Beat eggs. Add remaining ingredients and pour on to melted butter.
Bake 400 degrees for 20 minutes or until it pulls away from the pan and center is set.
I got this recipe from a friend, not sure where the name came from:). It is different but so good!

Mother Goose Popcorn

6 Qt. popped popcorn
1 ½ C. Powdered Sugar
1 C Sugar
½ c plus 1 Tb. Milk
1 Tb. Butter
1 tsp. Vanilla
1 pkg Kool Aid (any flavor)

Bring all ingredients –except popcorn- to a boil in a saucepan. Boil one minute. Pour over popcorn in large bowl. Mix with wooden spoon till well coated. Eat right away, or spread out on wax paper to cool and dry.

Breakfast Casserole

1 pound bulk sausage, browned & drained
6 eggs
2 cups milk
6 slices bread
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cup grated cheddar cheese

Optional
1/2 cup sliced mushrooms
1/2 cup chopped green onions

Crumble the bread, discarding the crusts. Beat eggs well and add breadcrumbs, milk, salt and mustard. Add sausage and cheese. Pour into greased9 x 13 inch baking dish. Store in refrigerator overnight and bake the nextmorning. I have used ham instead of sausage in this and it is great!Bake uncovered at 350° for 45 minutes. Let stand a few minutes before cutting.

Chicken Salad

2 cups chicken cooked & diced
¼ c. miracle whip
4 T. cole slaw dressing
1 stalk celery
1-2 green onions chopped
salt & pepper to taste.

Dice all ingredients and mix together. Serve on rolls or crackers etc… I have also used mayo instead of salad dressing (although I like it both ways).I ALWAYS double it. You can also add red grapes cut in half.

Cashew Chicken Salad

2-4 chicken breasts (approx 2 cups) cooked and diced
1 16 oz. pkg. salad macaroni cooked
1 bunch green onion minced
4 stalks celery minced (I only use about 1/2 of each stalk)
red grapes cut in half (you can also use canned pineapple tidbits if you don't have grapes)
1 bottle cole slaw dressing (Hidden Valley 16 oz.)
2 cups mayo
cashews or chopped pecans

Mix all ingredients together and chill. You can wait and add the nuts just before serving if you like them crunchier.

I love this chicken salad recipe... it is my all-time favorite!

Stromboli

16 oz. loaf of frozen bread dough, thawed
¼ lb. thinly sliced ham
¼ lb. sliced pepperoni
3 oz. sliced provolone cheese
1 c. shredded Colby jack cheese
1 T. melted butter or margarine
pizza sauce


Place bread dough on a lightly greased baking sheet; pat to a 15”x10” rectangle. Arrange shredded cheese lengthwise down center; layer with pepperoni, then provolone cheese, and ham last. Moisten edges of dough with water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends. Brush loaf with melted butter, and bake at 375 degrees for 20 minutes or until lightly browned. Cool on wire rack. Electric knife works best for slicing. Offer pizza sauce for dipping. Yields approx. 12 slices.

You can try this recipe with anything you would normally put on a pizza. We love it with browned hamburger, mushrooms and pepperoni. Browned sausage works well too! I usually make my french bread recipe in place of the frozen bread dough too.

French Bread

2 pkgs. yeast (or 2 Tbls.)
1/2 c. warm water
2 c. hot water
3 Tbls. sugar
1 Tbls. salt
1/3 c. oil
6 c. flour
egg white beaten

Dissolve yeast in luke warm water (with a little bit of sugar). Set aside until it foams. In Mixer combine hot water, sugar, salt and oil. Add 3 c. flour and mix well. Add yeast mixture and beat until smooth. Change to dough hooks and add rest of flour (or enough flour until dough cleans the side of the bowl). Leave dough in mixer and let rest for 10 minutes. Turn on mixer to stir down and let rest for another 10 minutes. Do this 5 times (1 hour total time). Turn onto greased board (you can use flour if you prefer) and divide in 2 peices. Roll dough out with a rolling pin and then roll up (like you would do for a jelly roll or cinnamon rolls etc...). Tuck the ends in and place on greased cookie sheet. You can sprinkle cookie sheet with cornmeal if desired. Brush tops with egg white and slash each loaf 3 times. Generously sprinkle with sesame seeds. Cover loosly with a cloth and let rise until double. Bake at 400° for 35 min.

Note: I got this recipe from Sharon Evans when I first got my Bosch mixer 25 years ago:). We love it! I never brush mine with egg white. If I am using sesame seeds, I will just spritz it with water. I sometimes sprinkle the bottom with cornmeal, sometimes not. And I always bake mine on the bottom rack at 350° for 20-25 minutes or until the top is golden brown. This is my all time favorite bread! Especially to make... it really is fool proof. I have also cut the recipe in 1/2 and made it in my bread maker(you don't have to worry about having the water hot in the bread maker (just warm) and make sure the yeast is added last so the dry yeast is just sitting on top of the flour. Just put it on dough cycle and when it shuts off, roll the dough out like you would normally. It is quick and easy!

Jam Filled Butter Cookies

¾ cup butter, softened
¾ cup margarine, softened
1 cup sugar
4 egg yolks
1 tsp. vanilla (or almond flavoring)
3 ½ cups flour

1 cup fruit preserves, any flavorDirections Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, white sugar, vanilla and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with ½ teaspoon of preserves. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Chicken & Broccoli casserole

1-2 cups chicken cooked and diced
½-1 bunch broccoli cooked
2 cans cream of chicken soup
2 T. Mayonnaise
1 pint sour cream
2 cups shredded cheese

Mix first 5 ingredients together and then stir in 1 cup of the shredded cheese. Put in a 9x13 pan. Top with remaining 1 cup cheese and bake at 350 degrees for 30 minutes. You can serve it just like it is or over baked potatoes, mashed potatoes etc.

I got this recipe from my little sis Jennifer and it is so good! Very easy too:)

Coconut Bread/Cake

4 eggs
2 cup sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
½ tsp. salt
1 cup buttermilk
½ tsp. baking soda
½ tsp. baking powder
1 cup flaked coconut
Generously spray loaf pans with pam and sprinkle with sugar. Fill loaf pans about ½ full and bake at 325 for 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool about 5 minutes. At this point, I loosen them from the pan but don't remove them. While still warm, pour glaze over bread in pans.

Glaze:
1 cup sugar
2 Tbl. Butter
½ cup water
1 tsp. coconut
Heat over medium heat until butter melts and sugar is dissolved (I usually do this in the microwave). Let cool slightly. Let bread sit 20 minutes in pan with glaze. Turn bread on cooling rack and let cool for 4 hours turning once so the glaze doesn't stick on the cooling rack before wrapping in plastic wrap. Cake freezes well. A double recipe makes 5 regular loaves.

Peach French Toast

1 stick margarine
1 cup brown sugar
2 TBS water
1 lg. can sliced peaches (drained)
6 slices Texas Toast
5 eggs
1/2 c. milk
2 Tbls. vanilla

Combine margarine, brown sugar and water in a small saucepan and cook until it foams. Pour into a 9 x 13 pan and let cool 10 minutes. Place peaches on top of cooled brown sugar mix. Spread evenly. Place the Texas Toast on top of peaches. Blend eggs, milk & vanilla. Pour over bread; cover and refrigerate overnight.Bake at 350 degrees for 45 minutes to one hour or until golden brown. Serve warm upside down with whipping cream on top.
One great thing about this recipe is that you make it the night before and just bake it the next morning. You can really use any kind of bread with this recipe. I just like the Texas Toast. Some of our family members don't like peaches so I have made it without the peaches at times and it still is very good. Of course they could always just remove the peaches before they eat it too:).

Orange Slice Cookies

2 c. shortning
2 c. brown sugar
2 c. white sugar

Cream together and add:
4 eggs
4 tsp. vanilla

Then add:
5 1/3 c. flour
4 tsp. baking powder
1 tsp. soda
2 tsp. salt

Mix well and add:
12 Tablespoons milk
4 c. oatmeal

Stir in:
4 c. rice krispies
2 c. coconut
1 c. nuts
3 c. orange slices cut small
You can also add 3/4 c. applesauce

Roll into balls and bake at 375-400 for 10-12 minutes. These are excellent! Different but very good! But they make a lot! I have also halved the recipe. I don't really roll them into balls either. I just do them like you would chocolate chip cookies. I sometimes add the applesauce and sometimes not. It makes them a little moister but not really much difference.

Note: if you cut the recipe in half, add 2 1/2 cups flour plus 2 Tbls and 2 tsps. I also freeze my orange slices and them hit them several times with a mallet to break into smaller pieces... so much faster than cutting them individually!

Green Velvet Cake

1/2 c. butter softened
1 1/2 c. sugar
2 eggs
2 Tbsp. Cocoa
1 tsp. baking soda
1 tsp. green paste food coloring
1 c. buttermilk
2 c. flour
1/2 tsp. salt

Cream butter and sugar. Add eggs and mix well. Dissolve baking soda in buttermilk. Alternately add flour, cocoa, salt and buttermilk, beginning and ending with flour. Gently stir in green food coloring. Pour into two 8" cake pans, greased and floured (or a 9x13 pan). Bake at 325 for about 30 minutes or until toothpick inserted in center comes out clean. Cool completely then frost.

Green Cream Cheese Frosting:
1/2 c. butter softened
1 8 oz. pkg. cream cheese softened
4 c. powdered sugar
2 tsp. green food coloring or 1/4 tsp. paste

Blend ingredients with an electric mixer for 1-2 minutes on medium speed until smooth. Spread on cooled cake.

St. Pat’s Lime Fizz

½ cup lime juice
½ cup sugar
1½ cup pineapple juice
1 qt lime sherbet
1 qt 7-up or Sprite

Place lime juice, sugar and pineapple juice in blender. Whirl until blended. Add half the lime sherbet (2 cups) and whirl again for a few seconds. Pour glasses half full of the mixture. Fill glasses to top with 7-up or Sprite. Top with a small scoop of lime sherbet.

This is a recipe from Grandma Berlin. It is fun for St. Patrick's day (or any other day)!

Almond Bundt Cake

3 c. sugar
1 c. margarine
1/2 c. shortening
5 eggs
3 c. unsifted flour
2 Tbsp. vanilla
2 Tbsp. almond extract
1/4 tsp. salt
1 c. evaporated milk

Beat sugar, butter and shortening until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Add flavorings, mix well. Add dry ingredients alternate with milk. Mix well. Start in cold oven.  Bake in greased (I always use butter) and floured bundt pan at 325 for approx. 1 hour and 10 minutes. Cake is done when toothpick in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Do not frost.

Note: I got this recipe from a friend of mine when Michael was a baby. It has been a favorite ever since! It is a must at Christmastime but we enjoy it all year long, it is so moist and delicious!

Lemon Poppy Seed Bread

1 package lemon cake mix
1 small package instant lemon pudding mix
4 eggs
1/2 c. vegetable oil
1 c. water
2 tsp. poppy seeds
2 tsp. lemon extract

Mix all ingredients together and spread into greased bundt pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely then glaze.

Glaze:
1/2 c. powdered sugar
4 tsp. lemon juice

Buttercream Frosting

1 cup shortening
1 cup salted butter
6 c. powdered sugar
4-5 oz. heavy whipping cream
2 tsp. vanilla

Mix all ingredients together then beat with an electric mixer for approx. 5 minutes or until frosting is light and fluffy. This frosting is the best frosting recipe I have ever made! It works great for sugar cookies or cupcakes. Freeze any leftovers.

Perfect frosting:
1 cup butter flavor crisp
2 cubes salted butter
6 oz whipping cream
1 bag (32 oz) powdered sugar
2 tsp vanilla
Beat for 5 minutes.

Dutch Babies (German Pancakes)

1/2 c. butter or margarine
5-6 eggs
1 1/2 c. milk
1 1/2 c. flour
1/2 tsp. salt

Set oven to 425°. Melt butter in oven in 9x13 inch pan. Put eggs in blender at high speed. Gradually add milk, flour and salt. Continue blending for about 30 seconds. Pour batter slowly into melted butter. Reduce heat to 375° and bake until puffy and golden brown, about 20-25 minutes. Serve with syrup or jam. Buttermilk syrup works really well!

Buttermilk Syrup

1 c. buttermilk
2 cubes butter (no substitutions)
1 tsp. soda
2 c. sugar
2 Tbsp. corn syrup

Do not substitute any ingredients. Real buttermilk and real butter are imperative for this creamy, rich syrup. Boil for 5-15 minutes in a large pan. Mixture will fizz. Cook until it thickens slightly. Serve over pancakes, waffles, cake or even ice cream. Refrigerate any leftovers!

Bread Machine Bread

1 c. water
1 1/2 Tbsp. butter or margarine
2 c. flour (bread machine flour works best)
1 Tbsp. sugar
1 tsp. salt
1 tsp. bread machine yeast

Layer ingredients in order listed. Start bread machine. Enjoy!
Note: I have made this bread with regular flour as many times as I have used bread machine flour. Regular flour still works fine. I have started buying the bread machine yeast though and I use it for everything.

Cinnamon Rolls

3 c. scalded milk
3/4 c. shortening
1 1/2 c. mashed potatoes
1 1/2 c. sugar
2 Tbsp. yeast
1/2 c. warm water
1 Tbsp. sugar
3 eggs
1 Tbsp. salt
10 c. flour

Pour hot milk over shortening. Allow to cool to lukewarm. Soften yeast in lukewarm water with 1 Tbsp. sugar. Add sugar, salt, mashed potatoes, eggs and about half of the flour to the milk/shortening mixture. Beat until smooth and well blended. Add yeast mixture and change to dough hook. Add rest of flour to make a soft sticky dough (dough should not stick to sides of the bowl). Cover dough and let rise until doubled in size. Divide dough in half and roll into a rectangle. Spread softened or melted margarine over dough using about 1/2 cube of margarine. Generously sprinkle with cinnamon and sugar (you can add nuts and raisins if you want). Roll up and cut into 12 equal pieces. Place on buttered cookie sheet. Let rise until doubled. Bake at 350° for approx. 20-25 minutes or until golden brown. Allow to cool slightly before frosting. Freeze any remaining cinnamon rolls within 2-3 hours to retain freshness. This is another recipe from Cindy Duncan's kitchen... I LOVE the texture the potatoes add to this recipe! They are fabulous!!!

Cinnamon Rolls - Frosting

1 cube butter or margarine
1/4 c. brown sugar
1/4 c. whipping cream

Bring to a boil and add about 3 cups of powdered sugar. You may need to add a little more cream or milk to bring it to the desired consistency (you don't want it too runny though). Add 1 tsp. vanilla. I usually start the frosting when I start the cinnamon rolls. That way it has time to cool down before I have to frost them. Enjoy!

Fiesta Salad/Salsa

1 Jalapeno seeded and minced fine
2 sm. cans diced tomatoes (15 oz.) or 4 tomatoes
1 red bell pepper seeded and diced
1 can blacked beans (rinsed)
1 c. frozen corn
3 green onions chopped
1/2 c. cilantro chopped (optional)
2-3 avocados diced

Dressing:
1/3 c. lime juice
1/4 c. olive oil
1 clove garlic minced
1/8 tsp. cayenne pepper
1 tsp. salt

Drain tomatoes and black beans in strainer. In a medium sized bowl add corn, bell pepper, green onions, cilantro, jalapeno and avocado. Mix the dressing ingredients together and pour over bean, corn, tomato mixture. Mix to blend flavors.

We love this with chips. I love it with cilantro but there are a couple of guys in our family who don't like cilantro and it is great either way. I always use the canned tomatoes. There is enough chopping to do without the tomatoes:) I got this recipe from a friend of mine. Loralee Reary and I worked in YW together. So we planned a cooking night with our girls and Michael showed them how to make chicken taquitos. Loralee brought this salsa and it was so good! Now everytime we make the chicken taquitos, we make this too!