Chicken Lo Mein

This one I kind of came up with on my own. I had seen several recipes for Lo Mein and Stir Fry with noodles. I'm not quite sure what mine really is, but it turned out REALLY good!

4 chicken breasts, sliced into thin strips
1 tbsp. olive oil
2-3 cloves garlic, pressed
1 large onion, sliced into wedges
handful fresh snow peas
1 1/2 c. diced celery
1 can sliced water chestnuts, drained
1 large can bean sprouts, drained
12-15 ozs. linguine noodles, cooked according to directions on package
1 package chow mein sauce mix, made according to directions (requires soy sauce)

Slice chicken into strips and cook in frying pan on med-high heat until cooked throughly. Salt and pepper strips while chicken cooks. Boil linguine noodles according to directions on package, drain and set aside. In large skillet or wok, heat olive oil and sautee garlic and onion until onion is tender. Add celery, snow peas, water chestnuts and bean sprouts and mix well while heating. When veggies are hot, add chicken and linguine noodles. Mix throughly. Pour chow mein sauce mix over entire mixture and coat evenly. Serve with rice.

Marshmallow Fudge

1 10-oz. can sweetened condensed milk
2 10 oz. packages semi-sweet chocolate chips
1 tsp. vanilla
2 c. miniature marshmallows

In sauce pan, melt chocolate chips slowly on medium heat, stirring often. When melted, add sweetened condensed milk and vanilla, blend until smooth. Add marshmallows, fold in until partially melted. Pour into 9 x 13 dish sprayed with cooking spray to prevent sticking. Refrigerate for about 2 hours. Cut into small squares.

Garlic Cheese Biscuits

This comes from BR, they are very similar to Red Lobster Biscuits.

2 c. Bisquick

2/3 c. milk
1/2 c. shredded cheddar cheese (I usually use a little more)
1/4 c. butter or margarine, melted
1/2 tsp. garlic salt
dried parsley

Preheat oven to 450F. Mix Bisquick, milk, and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, or until tops are slightly browned. Mix melted butter, garlic salt, and parsley and brush on the tops of hot biscuits. (Add enough garlic salt to make the butter taste nice and garlicky when thoroughly mixed.) Serve warm.

Angel Hair Pasta

My mom makes this as a side to brisket, but goes great with chicken too!

2 tbsp. olive oil
1/2 tsp. garlic powder
2 c. canned tomatoes with juice
1/4 tsp. black pepper
1 tbsp. basil
12 oz package angel hair pasta

Cook 12 oz angel hair pasta in salted water according to directions on package. In sauce pan, combine olive oil, garlic powder, tomatoes, pepper and basil. Simmer to allow flavors to mix. Add tomatoe mixture to angel hair and. Toss to coat all pasta. Sprinkle with Parmesan cheese.

Children's Gingerbread House

I found this on Allrecipes.com, I can't wait to try it!

3/4 cup butter
7/8 cup packed light brown sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1/2 cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
6 egg whites
4 (16 ounce) packages confectioners' sugar, sifted

Directions:

First cut out in thin cardboard: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2x5 inches; a triangular gable, 4 1/2x3x3 inches; and a roof rectangle, 4 1/2x9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.

In a large bowl, cream butter and sugar until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift the flour, baking powder, and spices together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.

Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each. Roll out remaining dough, and cut into two rectangular roof pieces. Transfer gingerbread onto greased baking trays.

In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.

In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners' sugar. The icing should be smooth and stand in firm peaks. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.

When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

Chicken Parmesan

I got this recipe off of The Sisters' Cafe and it is so AMAZING! I made it exactly as the recipe said, the only thing I will do different next time is half the sugar it calls for. It was just a bit too sweet.The recipe makes quite a bit of sauce, I may half the recipe next time too. I served the chicken with Fettuccine Alfredo, steamed asparagus and hot garlic bread. My family LOVED it!

Sauce:

2 tbsp. olive oil

1 large onion, chopped (approx 1 cup)

2 cloves garlic, crushed

3 cans Italian diced tomatoes

1 tbsp. sugar

1/2 tsp. basil

1 tsp. oregano

3/4 tsp. salt

1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken:

1-2 pounds chicken breasts (I used 5 breasts, cut in half lengthwise)

2 eggs

Italian Breadcrumbs

1/4-1/2 c. olive oil

8 oz. very thinly sliced Mozzarella

1/4 c. Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of Mozzarella and sprinkle Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesan cheese.

Lowfat version: Skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don't even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer - more like 40 minutes. It is fabulous!

Cinnamon Rolls

I tried this recipe after one of my friends told me how yummy they were...and she was so right! The recipe comes from My Kitchen Cafe. The pudding in the dough makes it SO soft and tender. The only thing about thing that I found was the dough was really sticky and a little hard to work with when rolling it up. But, they were worth it, probably the best cinnamon rolls I've ever had! It says 6+ cups flour, I used 7 1/2 cups and it was not too sticky.

Dough:

½ c. warm water
2 tbsp. active dry yeast
2 tbsp. sugar
3 ½ oz. package instant vanilla pudding + 2 c. milk
½ c. butter, melted
2 eggs
1 tsp. salt
6+ c. flour

Filling:
1 c. butter, softened to room temperature
2 c. brown sugar
4 tsp. cinnamon

Icing:
8 oz. cream cheese
½ c. butter, softened to room temperature
1 tsp. vanilla
3 c. powdered sugar
2-3 tbsp. milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding according to package directions using 2 c. milk. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled in size. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread (I use dental floss, it works best). Place on lightly greased baking sheet 1 inch apart. Cover and let rise until double again. Bake at 350F for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Poppy Seed Chicken

We tried this recipe the other night and the kids really like it. I got it out of one of my ward cookbooks and is from JB. I assembled it slightly different than her directions. She does several layers in a smaller casserole dish. I just made a bottom layer, filling and then top layer to make it easier. In her recipe she says she cuts back on the butter, but I cut it out completely. Didn't get a picture this time.

3-4 c. chicken, cooked and cut into small pieces
1 can cream of chicken soup (low fat)
2 tbsp. poppy seeds
1 1/2 c. sour cream (low fat)
1 1/2 c. Ritz crackers, crushed
1/2 c. butter, melted

Mix sour cream, soup and poppy seed together. In baking dish (I used 9 x 13) layer 1/2 of the crushed Ritz crackers. Then add filling, spread chicken on top of filling, then sprinkle remaining Ritz crackers on top. Drizzle melted butter evenly on top. Bake at 300F for 30-40 minutes.

Ham Spaghetti

From the kitchen of LH

*This one is a favorite of our family's. I have loved it since I was a child and now my kids love it.

2 tsp. whole rosemary
1 tsp. sage
3 tbsp. butter
1/3 c. water
1 c. diced ham
4 slices cooked bacon, crumbled
1/2 tsp. garlic
1/2 tsp. pepper

Brown ham in large sauce pan on med-high heat in butter, add water, bacon and spices, reduce heat and cover, let simmer until water is gone. Crack 4 eggs into mixture, stir and let cook until eggs are cooked through. Do not scramble eggs before adding. Mixture will be a greyish color. Add mixture to hot cooked spaghetti (I make enough spaghetti for about 6 servings) and toss with about 1 c. Parmesan cheese.

Salsa Chicken

I have had several people tell me about this recipe but with different variations. I made it one other time but used it to make burritos. Personally I would rather use this recipe for burritos. So I made this recipe again and combined the way SN and AR have done it.

3-4 boneless skinless chicken breasts
1 jar salsa
1 can black beans, rinsed and drained
black pepper (to taste)
cayenne pepper (to taste)
1 c. sour cream
2 c. rice, cooked

Place all ingredients except sour cream in crock pot and cook on low for 6-8 hours. Shred chicken last hour. Stir in sour cream about 10 minutes before serving. Serve on top of rice.
My kids LOVED it.

Chili

I didn't have a recipe for chili so I have been searching AllRecipes for one that I thought sounded good. I think I looked at 10 different recipes but there was always one thing in each of them that I didn't like. So I took all of them and combined them into one that I liked. It turned out pretty good, I may tweak it just a little next time. My kids really liked it! So I guess it really is "my" recipe!

1 lb. ground beef, browned and seasoned with salt and pepper
28 oz. can diced tomatoes
15 oz. can tomato sauce
2 15-oz. can red kidney beans, rinsed and drained

1 sm. can diced green chiles
1 green pepper, diced
1 jalapeno pepper, chopped fine (optional)
1 large onion, chopped
1 tbsp. + 1 1/2 tsp. chili powder
4 cloves garlic, pressed OR 1 tbsp. + 1 tsp. garlic salt
(If using garlic cloves add 1 tbsp. salt)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. sugar

Brown seasoned ground beef in frying pan and drain excess grease. Place all ingredients into crockpot or large pot. Simmer in crockpot for 4-6 hours on low heat. Add 1/2 c. flour dissolved in 1 c. water about 1 hour before serving to thicken. Top with shredded cheddar cheese and/or sour cream. Serve with breadsticks, garlic toast or tortilla chips.

Sweet and Sour Chicken

8 boneless, skinless chicken breasts
2 eggs, beaten
2 c. cornstarch

Slice the chicken into strips, about 1/2 inch wide. Dip in egg, then roll in cornstarch. Fry in hot oil in frying pan until golden brown. Place in baking dish.

Sauce:
1 1/2 c. sugar
1/2 c. catsup
1/4 c. cornstarch
1/4 c. soy sauce
1/2 c. vinegar
2 c. apricot nectar
1 c. chicken broth

Mix all ingredients in bowl with wire whisk, pour over breaded chicken. Bake covered at 350F for 45 minutes. Serve with rice.

*I add pineapple slices before baking and sometimes sliced green pepper.

Mummies In A Blanket

My Mom used to make up pigs in a blanket when we were little. My kids have never had them ( I don't especially like Vienna Sausages so I usually don't make them) so I thought I would make them for Halloween. I used the Baking Powder Biscuit recipe, rolled it out flat and cut into thin strips with a pizza cutter. Wrap around Vienna Sausages to look like a "mummy" and bake at 350F for 10-12 minutes. Dip in ketchup and/or mustard. Not the healthiest meal but fun for the kids once in a while.

Tortilla Wraps

My kids love these for dinner!

This is not really a recipe, more like a "how to" meal idea. Tonight we had Chicken Wraps dipped in ranch dressing and chips. You can really make these however you would like using whatever toppings you like as well. Tonight I made them with chicken. Cut up chicken breasts into thin strips, season with salt & pepper and garlic then brown them in frying pan sprayed with cooking spray.

Assemble on large tortilla, add meat of choice, cheese of choice, lettuce, tomato slices, onions, whichever veggies you like. Roll tortilla tight and place in hot frying pan sprayed with cooking spray. Rotate and brown the tortilla just enough that it is golden and crispy. You want the tortilla warm but the inside ingredients cool.

Cut in half and dip in dressing of choice and serve with salad, fries or chips.

There are also several different tortillas to choose from, mix it up and try spinach, whole wheat, sun-dried tomato etc. Can use deli turkey, deli ham, deli chicken, cooked chicken pieces or even tuna. Cheese slices can be used as well as grated cheeses. Whatever you prefer. Toppings can be really varied, depending on what you like: lettuce, baby spinach, tomato, onion, avocado slices, bacon, peppers, mushrooms, alalfa sprouts, throw on some black beans and corn with some salsa to spice it up. The possibilities are endless!

Examples:

Caesar Salad Wrap: Romaine lettuce, chicken pieces, fresh grated parmesan cheese, tomato slices, dip in Caesar dressing.

BLT Wrap: bacon, lettuce tomato in tomato tortilla dipped in ranch dressing.

Tuna Wrap: prepared tuna with cheese, lettuce, tomato slices, with lime juice squeezed on top before rolling in whole wheat tortilla. Serve with dill pickle on the side.

Veggie Wrap: choice of tortilla, any veggies you like, choice of dressing.

Chicken Salad Wrap: make chicken salad recipe then add avocado slices, mushrooms slices, tomato slices and alalfa sprouts.

Wilton Buttercream Icing

1 c. solid white vegetable shortening
1 tsp. Wilton Flavor (Vanilla, Almond or Butter)
2 tbsp. milk or water (3 tbsp. if using icing sugar in Canada, there is more cornstarch in their icing sugar)
1 lb. pure cane confectioner's sugar (approximately 4 cups)
1 tbsp. Wilton Meringue Powder
A pinch of salt (optional)

Cream shortening, flavor and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Makes about 3 cups.

This makes stiff consistency buttercream icing. For medium consistency, add one tsp. water to each cup of stiff. (One additional tbsp. of water when you are using the full recipe.) For thin consistency, add two tsp. water for each cup of stiff consistency. (Two tbsp. of additional water for the full recipe.)

Stiff: used for flowers with upright petals
Medium: used for stars, figure piping, borders and flowers with petals that lie flat.
Thin: used for writing, making vines, leaves and icing a cake. Add 1/2 tsp. piping gel per cup of icing when used for writing, stems and leaves.

Chocolate Buttercream: Add 3/4 c. cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1-2 tbsp. water to recipe. Mix until well blended.

Wilton Royal Icing

3 tbsp. meringue powder
4 c. confectioner's sugar
6 tbsp. warm water

Beat all ingredients until icing forms peak (7-10 minutes at low speed with at heavy-duty mixer, 10-12 minutes with a hand-held mixer).

* Keep all utensils completely grease free and use metal or glass bowl for proper icing consistency.
** For stiffer icing, use 1 tbsp. less water.
*** When using large countertop mixer, or for stiffer icing, use 1 tbsp. less water.

Makes about 3 cups icing.

Bean Dip

From the kitchen of DC

This is a lot like 7 layer bean dip but served hot. It is really yummy!

16 oz. refried beans (I used more and made in 9 x 13)
8 oz. cream cheese, softened
1 c. sour cream
2 tbsp. taco seasoning mix
2 cloves garlic, pressed
2 oz. shredded cheddar cheese (I used more, about 1 c.)
1 can olives, sliced
1 medium tomato, chopped
2 green onion, chopped (I used a small white onion chopped, I didn't have green)
fresh cilantro, chopped

Spread refried beans on pie plate. Mix cream cheese, sour cream, taco seasoning and garlic. Spread on beans. Sprinkle cheddar cheese on top. Top with tomatoes, olives, onion and cilantro. Bake at 350F for 15-20 minutes. Serve hot with tortilla chips.

Marshmallow Fondant

This recipe is a really good tasting fondant. I got it off of Cakes Made Easy. It's a really great website that will send you tips on cake decorating that are really helpful! The original recipe calls for 4 c. powdered sugar but I kept adding powdered sugar until it wasn't sticky and ended up using 8 c.

1/4 c. vegetable shortening (Crisco)
16 oz. (453 g.) white mini marshmallows
1 teaspoon clear vanilla flavor
1 tsp. butter flavor
2 tbsp. water
8 c. powdered sugar

Melt marshmallows in greased microwave-safe bowl. Cream together in mixer shortening, vanilla and butter flavoring and water. Add in melted marshmallow mixture and mix together on low speed until combined. Add powdered sugar one cup at a time. Bump up speed to medium using dough hook to knead the fondant like bread. If too stick keep adding powdered sugar.

Broccoli and Cheese Soup

From the kitchen of PJ

1 package frozen broccoli or equivalent fresh broccoli
1/2 onion or 1 1/2 tbsp. dried onion
1-2 potatoes, cut into small pieces
2 1/2 c. water
Cover in large pot and cook until tender. Do not drain.

Add:
4-5 tsp. or cubes chicken bouillon
1 tsp. salt
1 tsp. pepper
Thicken with 1 c. flour and water

Add:
4 c. milk
1 15-oz jar Cheese Whiz

Bring to boil long enough to cook flour stirring constantly. Remove from heat and serve in bread bowls or sliced baguette bread.

Chicken Rolls

From the kitchen of JH

Filling:
1 8oz pkg. cream cheese, softened
2 c. chicken, cooked and cut into small pieces
1 tbsp. dried onion
1 tbsp. parsley flakes
1/2 tsp. black pepper

Rolls:
1 pkg. Stove Top Stuffing (dry)
2 pkgs. crescent rolls (i.e. Pillsbury that come in a tube)
1/4 c. butter, melted

Sauce:
1 can cream of chicken soup, add only 1/2 can milk

Soften cream cheese and add chicken, onion and parsley, mix well into a filling. Roll out crescent roll dough and divide filling onto dough, about 1 tbsp. per roll. Roll dough around chicken filling and pinch sides together. I kind of roll it so it is round, then dip into butter and roll in dry stuffing mix. You can crush the stuffing so it is fine but we like it really crunchy so I leave it whole. I pick up the stuffing and press it into the ball so it gets completely covered.

Place on ungreased baking sheet and bake at 325F for 30 minutes. Serve with sauce. We also serve with Savory Rice and green vegetable.

Savory Rice

2c. rice
1 tbsp. dry onion
1 tbsp. parsley
1 tsp. salt
1 tbsp. onion soup mix
1 beef bouillon cube (or 1 tsp. powdered bouillon)
1/4 c. butter

Add 4 c. water and bring to boil. Reduce heat and cook for about 15 minutes until water is gone, stirring occasionally.

Pumpkin Chocolate Chip Cookies

These are the BEST pumpkin cookies...and SO easy! It says to use just pumpkin, but I have found using pumpkin pie filling seems to make them bake a little better.

1 box spice cake
1 15-oz can pumpkin or pumpkin pie filling
1 bag chocolate chips

Combine together pumpkin and spice cake mix. Add chocolate chips. Drop by teaspoon on baking sheet and bake at 350F for 8-10 minutes, or until toothpick come out clean.

Bean Casserole

I got this recipe from my cousin MK, I made it last night for a baby shower. I split it in half for my family to have some and the other half to take to the shower. While one half was in the oven baking we started eating the other half uncooked just at room temperature and it was SO GOOD! I think I like it better that way! The flavor was totally different un-baked as it is hot. We just had it with tortilla chips, but I was thinking it would be good in a tortilla as a wrap too. In this picture I had used one onion diced instead of the green onion. I also added about 1 tsp. garlic salt. It's good either way.

6 Roma tomatoes, diced
1 bunch cilantro finely chopped
1 can white corn, drained
1 small can pinto beans, rinsed and drained
1 small can black beans, rinsed and drained
1 jar salsa verde (green salsa)
3 green onions diced small
1 cup shredded monterey cheese (I used more)

Drain and rinse beans, drain corn. Mix all ingredients together and put in a shallow baking dish. Bake at 350F for 30 minutes. Serve HOT with tortilla chips.

Dressy Green Beans

2 cans green beans (I like to use french cut)
1/2 onion, diced
1 c. ham, very thinly sliced and cut into small pieces
1 tbsp. butter
1/2 c. slivered almonds

In fry pan, saute onions and ham in butter. In sauce pan, bring green beans to boil then drain. Add ham and onions to green beans stir. Add slivered almonds and serve hot.

Minestone Soup

From the kitchen of PJ

2 tbsp. dried onion
3 tbsp. chicken bouillon
1/2 tsp. garlic powder
1 tbsp. parsley
1 tsp. basil
pepper to taste
salt to taste
1 zucchini, shredded
2 carrots, peeled and sliced
2 c. diced tomatoes
1 can kidney beans, rinsed and drained
1 1/2 c. shell macaroni
6-8 c. water

In large pot, simmer carrots and zucchini until tender. Add rest of ingredients except macaroni and bring to boil. Add noodles and reduce heat, simmer until macaroni is cooked. Serve with garlic bread or bread sticks.

Craisen Spinach Salad

1 lb. baby spinach
1 lb. red leaf lettuce or romaine
3/4 c. craisens
1/2-1 c. sliced almonds
1 red onion, diced
1 can mandarin oranges, drained
strawberries, sliced the long way
grapes, cut in half

Add all ingredients in large bowl. Add raspberry vinegarette dressing right before serving and toss well.

Raspberry Vinegarette Dressing

1/4 c. sugar
1/3 c. vinegar
1/4 c. vegetable oil
1 tsp. salt
1/2-1 tsp. black pepper
1/4 tsp. accent or msg
2 tbsp. strawberry or raspberry jam

Dutch Oven Peach Cobbler

Mix together in dutch oven OR you can use a large saute pan with lid:
2 quarts canned peaches
1/4 c. water
1/4 c. tapioca

1 yellow cake mix, sprinkled on top
1 c. brown sugar
1/2-1 stick butter, cut into pats, placed over cake mix

Do not stir cake mix into peach mixture, but take butter knife and "cut in" the dry mix into wet just so when baked it is not one large layer of crust on top. Bake covered at 350F for 1 hour.

Zucchini Cake

Cream together:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar

Beat in:
2 eggs
1 tsp. vanilla
1/2 c. sour milk (1/2 c. milk with 1 1/2 tsp. lemon juice)

Sift together and add to creamed mixture:
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves

Stir in:
2 c. grated zucchini
3/4 c. chopped nuts (optional)

Pour into 9 x 13 pan. (Do not grease) Sprinkle on 1 c. chocolate chips. Bake at 325F for 40-45 minutes. Cool. Serve with dollop of Cool Whip.

Pork Chops With Mushroom Gravy

6 pork tenderloins
2 cans cream of mushroom soup
salt and pepper

Brown tenderloins on high in skillet or frying pan with a lid. Season with salt and pepper to taste. After they are nice and brown (about 4-5 minutes on each side). Remove tenderloins and place on plate. In same pan, add about 1/2 c. water. Using a spatula, scrape sides and bottom of pan to remove all browned drippings from pork. Add 2 cans cream of mushroom soup and 1 can water. Mix with drippings well. Replace tenderloins to pan, cover with lid and bake at 350F for 30-40 minutes. Serve pork with mashed potatoes using mushroom sauce as gravy and green vegetable.

Fruit Dip

1 8-oz tub fruit flavored cream cheese, softened
1 jar marshmallow cream
1 tsp. vanilla

Soften cream cheese, add to marshmallow cream in bowl and mix with hand mixer until smooth. Add vanilla and mix well. Chill before serving. Serve with variety of fresh cut fruit.

Cucumber Lemonade

I LOVE this drink during the summer...so refreshing! Great for parties!

2 Liters Crystal Light Lemonade
1 2-Liter bottle Sprite
2 cucumbers, thinly sliced
1 lemon, sliced

Place pre-made Crystal Light in punch bowl and add cucumber slices. Let soak for at least an hour to allow cucumber flavor to mix with lemonade. Right before serving, add 2-liter bottle of Sprite and ice in punch bowl, leaving cucumbers. Add slices of lemon to float on top mainly for decoration. Enjoy!

When making this at home, I just make the Crystal Light in a pitcher and soak the cucumbers. It's really good plain like this too, save the fancy recipe for the parties!

Lasagna

Prepare spaghetti sauce from previous post. For lasagna, I usually 1-1/2 the recipe except the meat, just use 1 lb.

9 lasagna noodles
1 15-oz carton ricotta cheese
2-3 c. mozzerella cheese, shredded (or more)
1/2 c. parmesan cheese
1 egg

1 handful fresh baby spinach, chopped fine

Prepare spaghetti sauce and let simmer while preparing the rest of meal. Cook lasagna noodles according to package. Remove noodles carefully, place on a sheet of aluminum foil until ready to use. Combine ricotta, mozzerella and parmesan cheese in large bowl. Add 1 egg and baby spinach and mix thoroughly. Place a ladle of sauce in bottom of 9 x 13 pan to prevent 1st layer of noodles from sticking. Then place 3 lasagna noodles. Place spoonfuls of cheese mixtures on top of noodles using 1/3 of the mixture. Since the mixture is thick you may want to put smaller chunks all over and then use fingers or spoon to pat them flat on the noodle. Ladle sauce on top of the cheese mixture. Then 3 more noodles, more cheese mixture, more sauce. Then 3 more noodles, the rest of the cheese and top with sauce. Bake covered at 350F for 45 minutes. Let stand for about 10 minutes before serving. Serve with hot fresh garlic bread, green salad and/or steamed vegetables.

Perfect Garlic Bread

1 loaf baguette bread
1/2 c. butter spread
1 tsp. garlic salt
1 tsp. dried parsley

Slice baguette bread into 1 inch slices. Mix butter spread with garlic and parsley. Spread on each piece and place on baking sheet. Put in preheated oven 350F for about 5-7 minutes or until butter is melted into bread. Then change oven to broil. Watch bread really close so top does not burn. Let broil until top of bread is golden brown.

Spaghetti Sauce

1 lb. lean ground beef, browned, seasoned with salt and pepper, drained

or
1 lb. italian sausage, browned and drained

2 15-oz cans tomato sauce
1 14.5-oz can diced tomatoes, drain the juice
2 tbsp. dried onion or 1 med. onion chopped fine
1 tsp. garlic salt or 2 cloves garlic, pressed and 1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. sage

1 tbsp. dried parsley for color
1 bay leaf
1/4 c. butter

Brown hamburger or italian sausage and drain. In large sauce pan, saute chopped onion and garlic in 1 tbsp. extra virgin olive oil. When onion and garlic are transparent add tomato sauce, tomatoes and all spices. Add hamburger/sauage and butter. Let simmer on med-low stirring occasionally for 30-40 minutes to allow flavors to mix. Remove bay leaf before serving. Serve over hot spaghetti noodles with parmesan cheese, garlic bread and green salad or steamed vegetables.

Refried Beans

4 c. pinto beans, sorted and rinsed well

1/2 c. butter

2 tsp. salt

Bring beans to boil on stove in large stock pan, after boil, drain and place in crock pot, add new boiled water up to almost top of crock pot. Cook on high all day, stirring occasionally. OR

Bring to boil on stove in large stock pan, after boil, drain and add new water, bring to boil again, turn heat down to medium or med-high. Let cook for 2 ½ to 3 hours, stirring often, also add water as needed or they will burn on bottom.

Do not drain excess water, add 1 stick (1/2 c.) butter and 2 tsp. salt.
Beat with mixer until smooth (it takes a while...about 10 minutes).

Spanish Rice

1 c. white rice
A few pieces of spaghetti noodles (dry) broken up into ½ to 1 inch pieces.
Brown in bottom of pot with 1 T. butter or margarine.
Add:
1 c. blended up tomatoes
1 c. water
1 tsp. garlic salt
1-2 tsp. dried onion
1 tsp. chili powder
salt to taste (about 1/2 tsp.)

Bring to boil, cover and simmer on low for about 15 minutes stirring occasionally. Turn off heat, leave pot covered for 5-10 minutes longer.

Enchilada Sauce

1/4 c. flour
2 tbsp. chili powder
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. cumin
1 1/2 tsp. dried onion
2 c. canned or bottled tomatoes, blended

Blend everything except blended tomatoes together in shallow frying pan. Add about 1 c. cold water and mix well, working out any lumps. Add 2 c. blended tomatoes.

Heat on high until sauce starts to bubble, keep mixing/stirring especially the bottom of the pan or you will get lumps. Color will start to change as flour is cooked through, keep stirring until sauce is deep red and glossy. Remove from heat and use to make enchiladas.

Chicken Enchiladas

I do my chicken enchiladas this way because my girls don't like the red sauce but my husband does. So we make them half and half. Since we are in Canada we thought this was pretty festive!

2 cans cream of chicken soup (I use one regular and one low fat)
1 can green chilies
1 pint sour cream (I use low fat)
1 cup green salsa
1 can sliced black olives (optional)
4 cooked chicken breasts chopped into small pieces (cubes)
or 2 large cans of canned chicken
2-3 cups shredded cheese (cheddar or Monterey Jack, or both)
6 flour tortillas


I add all ingredients together except chicken and cheese. I divide the chicken and cheese up on the tortillas then put the sauce in, saving just enough sauce to smother 2 of the enchiladas. Roll them up and place in 9 x 13 pan. I also put just a little sauce on the bottom of the pan so the tortilla don't dry out while baking. Then, place the rest of the white sauce on the 2 middle enchiladas.
I then use red sauce on the 2 outside enchiladas on either side of the white ones. I always put a "maple leaf" in the middle just for fun! Bake covered at 350F for 45-50 minutes. Serve with beans and rice, lettuce, tomatoes, onions, chips and salsa! Yum!

*When I make the enchiladas with white AND red sauce, I half the recipe for the white sauce (not the cheese and chicken) otherwise you will end up with a lot extra! I don't half the red sauce recipe though.

Cinnamon Rolls

1 1/2 c. scalded milk
2 tbsp. yeast
1/2 cup warm water
2 tsp. salt
1/2 c. sugar
1/2 c. oil
2 eggs
6-7 c. flour

Scald milk and let cool. Activate yeast in warm water. Add to milk when milk is cool. Add rest of ingredients except flour. Mix with hand mixer. Add flour one cup at a time. May need to mix in last couple cups by hand. Let raise once until double in size. Punch down and roll out to about 1/4-1/2" thick. Spread melted butter all over dough and sprinkle about 2 cups cinnamon sugar over also. Roll up and cut into 1 to 1 1/2 inch slices using string (I use floss, it is easier) and place in greased jelly roll pan. Let raise again (only for about 20 minutes) then bake at 350F for about 20 minutes. Add icing! Enjoy!

Cream Cheese Frosting

1 8oz. pkg. light cream cheese
1/2 cup butter
2 tsp. vanilla
1 tbsp. milk
3 cups powdered sugar

Mix together with hand mixer and spread on cinnamon rolls!

Peach Dessert

From the kitchen of PJ

My mom makes this every year for our birthday, since we have been away I have tried to keep up the tradition...it is so dang good!



Jello:
1 pkg. peach jello
1 c. sugar
1/3 c. cornstarch leveled
2 c. water

Bring to a boil and set aside to cool. (do not make soon enough that jello sets in bowl/saucepan)

Crust:
1 pkg. graham crackers crushed
1/4 c. butter, melted (1/2 stick)
½ c. sugar
1/2 c. crushed pecans (optional)

Filling:
1 pkg. cream cheese, softened (I use light cream cheese)
½ tsp. vanilla
½ c. powdered sugar
Beat together with mixer

Fold in 1 16-oz. carton cool whip

4 fresh peaches or nectarines, sliced (I prefer nectarines)

Make crust mixture and pat in 9 x 13 pan, then place cream cheese mixture, (filling is thick and may be difficult to spread on graham cracker crust...may be easier to drop by small spoonfuls all over the crust and then pat down gently) then pour jello (when cooled to room temperature but not yet set) and place fresh peaches on top. Chill to set jello and then serve!

Cafe Rio Type Pork Barbacoa

I got these recipes from a friend DC, I have modified them a little bit according to our tastes. These recipes are super good!

3-5 lb Pork Loin or Pork Roast
1½ cans Coke Classic (Dr. Pepper is better)
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp. dry ground mustard, heaping
1 tsp. cumin, heaping
1 tsp. garlic, minced

Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, pico de gallo, sour cream and guacamole. Squeeze lime juice on just before eating. Also can be used in a salad using the same toppings and Creamy Tomatillo Dressing.

Cafe Rio Type Chicken

8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers (or 1 large can of diced tomatoes and 1 small can green chilis)
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)

Simmer a while to develop flavor. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, sour cream, pico de gallo and guacamole. Add juice of limes over top just before serving. Can be used in a salad using all of the above toppings with Creamy Tomatillo Dressing.

Green Chili Rice

2 c. rice
4 c. chicken broth
1 or 2 4-oz can green chilies
1 onion, diced
1/2 bunch fresh cilantro
1 1/2 tsp. oregano
1 tsp. salt
½ tsp. cumin
3 green onions, chopped

Combine all ingredients except green onions. Cook in steamer or on the stove bring to boil and reduce heat. Stir occasionally until liquid is gone. Stir in green onions and let stand 10-15 minutes before serving.

Pico De Gallo

8 fresh roma tomatoes, chopped
1-2 onion, chopped
1/2-1 bunch cilantro, chopped

1 jalapeno, deveined and remove seeds, chopped fine
2-3 cloves garlic, minced
1 tsp lime or lemon juice
1 tsp pepper

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. cayenne pepper

Add all ingredients, mix and chill. Serve with tortilla chips or any mexican food.

Creamy Tomatillo Dressing (Cafe Rio Salad)

1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano peppers with seeds removed (adds heat)

Blend ingredients in blender, let sit to thicken.
Note: Dressing continues to get hotter when it is stored in the fridge.

Guacamole

4-5 avocados, mashed
1/2 onion, chopped or 1 tbsp dried onion
1/2 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine or
1 large spoonful of pice de gallo
1 tsp. pepper
1 tsp. garlic salt
Juice of 1 lime

Combine all ingredients; add 1 tsp salt when ready to serve.

White Chicken Chili

From the kitchen of AY

This is one of our favorites...my kids LOVE it!

6 boneless, skinless chicken breasts grilled
1 large can green chilies
3 15-oz can Northern Beans with juice (or White kidney Beans)
1 onion, chopped
1 tsp. garlic
2 tsp. or cubes chicken boullion
4 c. chicken broth
1 tbsp. chili powder
1 tsp. cumin (not in her original recipe; I added it)
1 c. water

Brown chicken in frying pan and cut into small pieces. Place all ingredients in large crock pot or pot. Simmer 4-5 hours on low. Thicken with cornstarch (I use about 1/4-1/2 cup).

Serve with shredded Monterey Jack cheese, sour cream, black olives, green onions and tortilla chips.

French Dip Sandwiches

1 rump roast
1 package Shillings Onion Gravy Mix
1 package onion soup mix
salt and pepper to taste
1 bag Poorboy Buns

Use a cooking bag and follow instructions for the bag. Add 6 cups water. Bake at 350F for 3-4 hours. Slice into thick slices and serve in Poorboy Buns, dipping in leftover juice.

Wassail

Bring to boil in large pot:
2 c. sugar
2 quarts water

In a piece of cheese cloth add the following:
1 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
Close with string or elastic band and place in sugar water. Leave bag in water for 2-3 hours on low heat.

Add:
2 quarts orange juice
1 gallon apple cider
1/2 c. lemon juice

Remove spice bag, stir gently and enjoy! Keep pot on low heat or transfer to crock pot to keep drink warm. Add slices of oranges and/or lemons and small cinnamon sticks to decorate if serving at a party.

Green Bean Casserole

I got this one of course on the back of the French's Fried Onions container. It is SO yummy, I make it mainly at Thanksgiving  and Christmas time.

1 can cream of mushroom soup
1/2 cup milk
dash ground black pepper
4 cups cooked cut green beans or
2 cans french cut style green beans
1 1/3 cups French's French Fried Onions

Mix soup, milk, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350°F. for 25 min. or until hot. Stir, then sprinkle with remaining onions. Bake 5 min.

Candied Sweet Potatoes

This has got to be one of my favorite things to eat at Thanksgiving!

6 medium sweet potatoes or yams
1/2 c. packed brown sugar
3 tbsp. butter or margarine, melted
3 tbsp. water
1/2 tsp. salt
10 large marshmallows

Bring potatoes or yams to a boil, cover and reduce heat to med-high. Boil 30-35 minutes or until tender. Slip off skins and slice into 1/2 inch slices. Heat remaining ingredients in sauce pan until smooth. Pour over potatoes in a baking dish. Cover and bake for about 20 minutes. When there is about 5 minutes left, remove from oven, place large marshmallows over potatoes and place back in oven until marshmallows are melted and browned on top.

Vegetable Pizza

This is the BEST summer meal! It is really refreshing and fairly easy to make; it's kind of like a salad on a crust. I usually add broccoli to add some green but I didn't have any at the time.

2 pkg. Jiffy pizza crust mix (I can't find this in Canada so you can also just use a pre-made pizza crust or make a pizza dough)

Mix up pizza dough and spread on pizza pan fairly thin. Bake at 350F for about 10-12 minutes or until crust is light brown. Let crust cool.

This sauce makes enough for 2 pizzas:

1 8 oz. pkg. cream cheese (I always use the "light")
1/2 c. light mayonnaise
1/2 pkg. powdered ranch mix
3 green onions, chopped

Mix all ingredients together, spread on cooled pizza crusts and add toppings you like.

Suggested toppings: grated cheddar cheese, shredded carrots, black olives, green peas, diced tomatoes, chopped broccoli, diced ham (I add this to get some protein in the meal) sunflower seeds, fresh mushrooms or anything else you would put in a salad. Refrigerate for about an hour to chill and enjoy!

Artichoke & Spinach Dip Restaurant Style

I got this one off of Allrecipes.com

4 cloves garlic
1 10-oz package frozen chopped spinach, thawed and drained
1 14-oz can artichoke hearts, drained and chopped
1 10-oz jar Alfredo pasta sauce
1 c. shredded mozzerella cheese
1/3 c. grated parmesan cheese
1/2 package cream cheese softened

Preheat oven to 350F. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic and mix with the rest of the ingredients. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with chips, crackers or sliced baguette bread.

Pasta Salad

2-3 large tomatoes
1 can sliced black olives
1/2 green pepper, chopped
1 bunch broccoli, chopped into small pieces
1-2 carrots, shredded
3 green onions, chopped
1 bottle Wishbone Lite Italian Dressing

Mix all ingredients in bowl and marinate overnight. Cook tri-italian noodles as directed on package. Drain and rinse with cold water. Add to marinated vegetables then toss with parmesan cheese (about 1/2 cup) and mix well. Refrigerate and serve chilled.

Potato Salad

I came up with this one on my own. I'm pretty picky about potato salad so I looked at about 10 different recipes and combined bits and pieces of all of those to make this recipe.

5-7 potatoes
3 eggs, hard boiled
1 c. celery chopped
1 small onion, chopped
1/2 c. sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 tbsp. mustard
ground black pepper to taste
1/4 c. mayonnaise

Boil potatoes until tender (20-30 minutes). Drain, cool, peel and chop. In large bowl combine all ingredients together. Mix well and refrigerate until chilled. When serving, salt to taste.

Chicken In Sour Cream Sauce

4 chicken breasts, cooked and cut into smaller pieces

Mix together:
1 can cream of mushroom soup
1 c. sour cream
1/2 c. cooked bacon, crumbled

Line 9 x 13 pan with deli beef slices. Place chicken in pan. Spread soup mixture over chicken. Bake at 350F covered for 1 hour.

Chicken Casserole

2 c. diced potatoes
2 c. sliced carrots
1/2 onion, chopped

Boil in 2 1/2 c. water until tender, drain and save liquid.

3 tbsp. butter
1/2 c. flour
2 c. liquid from veggies

Thicken liquid, flour and butter, then add 1 can cream of chicken soup, salt & pepper, dash of paprika and 2 c. chicken. Heat throughly. Add veggies and pour into greased baking dish. Cover mixture with biscuit dough. Bake at 375F for 20 mintues.

Biscuit Dough:

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 cup milk

Mix together. Roll out flat and cover casserole mixture.

Chicken Cordon Bleu

4 boneless, skinless chicken breasts, skinned side down, pounded think with a mallet
4 fingers swiss cheese
4 ham slices

Roll swiss cheese finger in ham slice, then chicken around ham and cheese. Secure with toothpick if needed. Dip in melted butter and roll in crushed corn flake crumbs. Bake at 325F for 40 minutes.

Sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 tsp. lemon juice

Buttercream Frosting

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. powdered sugar
2 tbsp. milk ( less if you like thicker frosting)

Cream together with mixer. Add color if desired.

Easy Parmesan Chicken

4 boneless, skinless chicken breasts, split lengthwise to make 8 pieces
1 box Shake and Bake Italian flavor
1/2 c. parmesan cheese

Put Shake and Bake in it's bag and add parmesan cheese, mix together. Shake pieces of chicken in bag until fully coated. Place on baking sheet sprayed with cooking spray. Bake at 350F for about 25 minutes.

Remove from oven and put a spoonful of Ragu sauce on each piece of chicken. Sprinkle shredded mozzarella cheese over sauce and place back in oven for another 10 minutes or until cheese is melted.

I serve with cooked fettuccine noodles and Classico Alfredo Sauce from the jar, steamed asparagus and hot garlic french bread.

Marinated Chicken Breasts

8 boneless, skinless chicken breasts

Combine in bowl:
1 c. sour cream
2 tbsp. lemon juice
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper

Marinate chicken for a few hours or overnight, then dip in breadcrumbs. Drizzle 1/4 c. melted butter over chicken and bake at 325F covered for 1 1/2 hours, then uncover for 30 more minuted.

Brisket

From the kitchen of PS

3-5 lb brisket or rump roast (fat side up)

Mix together in small bowl:
1 1/2 tsp. salt
2 tsp. chili powder
1 bay leaf
1 1/2 tsp. black pepper
2 tbsp. liquid smoke

Pour mixture over meat. Wrap tightly in foil and put in broiler pan. Cook at 300F for 5-6 hours. Scrape off all seasonings, discard drippings and fat, then slice thin.

Sauce:
3 tbsp. brown sugar
2 tsp. celery seed
2 ts. liquid smoke
14 oz. ketchup
4 tsp. worchestershire sauce
1 tsp. dry mustard
salt and pepper to taste

Mix all ingredients together and simmer for 10 minutes. Serve over brisket.

Beef Stronganoff

Brown 1 c. or more steak pieces, cut up in very small pieces, in large sauce pan.

Add:
1 tbsp. parsley
1 tbsp. dried onion
1 tsp. worchershire sauce
1 tsp. kitchen bouquet
1/2 tsp. garlic powder
salt and pepper to taste
1/2 c. water
1 tsp. beef bouillon


1 can cream of mushroom soup
1 pint sour cream

Simmer until water is almost gone. Add 1 can cream of mushroom soup and bring almost to boil. Add 1 pint sour cream to hot mixture and continue heating only until sour cream is heated. Serve over cooked egg noodles.

Meal Loaf

I really only make this for MB. She loves Meat Loaf!

1 1/2 lbs. lean ground beef
1 c. tomato juice
3/4 c. rolled oats
1 egg
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper

Mix together in bowl and shape into a loaf, place on baking sheet. Bake at 350F for 1 hour.

Better Than "Rock & Roll" Cake

So, we had to name it something different so we didn't have to explain anything to the kiddos.

1 devils food or chocolate fudge cake mix + ingredients to make cake
1 jar Smuckers Caramel Sauce
1 16-oz Cool Whip
1 bag Hershey's Chip It's Skor toffee bits

Mix cake according to directions on box. I usually bake it on a jelly roll baking sheet and reduce baking time to about 18-20 minutes. Check middle to make sure it is baked through. While cake is still warm, poke holes in cake with end of wooden spoon all over. When cool, spread caramel sauce all over cake, allowing it to drizzle into holes. Spread Cool Whip over entire cake and sprinkle toffee bits over top.

Augratin Potatoes

A.K.A. Funeral potatoes and cheesy potatoes

1 1/2 lb. frozen hash browns (I prefer cubed) (I usually buy 2 1-lb. bags but don't use all of the 2nd bag)
16 oz. sour cream
1 1/2 can cream of chicken soup
1/4 c. milk
3 c. grated cheddar cheese
1 large onion, chopped fine
2 c. corn flakes, crushed
1 tbsp. melted butter
salt and pepper to taste

Mix all ingredients except corn flakes and melted butter. Place mixture in 9 x 13 baking pan and bake at 350F for 1 hour covered. Last 10 minutes, remove from oven and sprinkle corn flake crumbs mixed with melted butter over potatoes. Continue baking 10 more minutes uncovered.

No Bake Cookies

In sauce pan bring to boil for 2-3 minutes:
1/4 c. cocoa
2 c. sugar
1/2 c. milk

Add:
1/2 tsp. vanilla
3/4 c. peanut butter

Blend together well by hand, then mix in:

2 c. oatmeal

Drop by spoonful onto waxed paper. Let cool.

Calzones

I got this idea from KW, she brought these to me when HB was born for supper one night. It's a great meal because the kids can make their own using the toppings that they want so everybody gets their own way. And, they are so yummy! Bonus!

Make breadstick recipe first and let raise once. (I double the recipe to make 7-8 calzones.)

Suggested toppings:
1 jar spaghetti sauce or homemade sauce without beef
shredded mozzerella cheese
sliced pepperoni
diced ham
sliced black and/or green olives
onion, chopped fine
green pepper, chopped
pineapple tidbits, drained
mushrooms, sliced

Roll out small chunk of dough (about the size of a small apple) on a floured surface with rolling pin somewhat thin, try to make it about 8-10 inches in diameter. Start with sauce, then add toppings of choice and top with cheese. I've found if you put the cheese on top of the toppings, it melt better inside the calzone and kind of binds the toppings together. Fold top over and pinch edges together to make a half moon shade. Poke a couple of holes in the top (my kids poke their first initial to mark theirs.) Place on baking sheet sprayed with cooking spray to prevent sticking. Bake at 400F for about 15 minutes or until top is golden brown. Immediately after taking out of the oven, brush top with garlic butter. Enjoy!

Apple Crisp

From the kitchen of AR

5 c. sliced and peeled apples

2 c. brown sugar
1 1/2 c. flour
1 1/2 c. quick oats
2 tsp. cinnamon
1 c. butter
(This is doubled, makes enough for a bottom and top layer of crust)

Melt butter and add all ingredients. In 9 x 13 make a bottom layer using half of crust mixture. Place apples in pan, then top with the remaining crust mixture. Bake at 350F for 45-50 minutes. Serve with vanilla ice cream.

Cookie Fruit Salad

This is a favorite of ours for Thanksgiving and Christmas! It's so good!

2 3-oz or 1 8-oz. instant vanilla pudding mix
2 c. buttermilk
16 oz Cool Whip
1 20-oz can pineapple tidbits, drained well
2 cans mandarin oranges, drained well
1 bunch purple seedless grapes
1 package Keebler Fudge Stripped Cookies

Mix vanilla pudding mix using buttermilk instead of following directions on box. Fold in Cool Whip. Add drained fruit. Crush up Keebler Cookies into salad right before serving, saving about 5 cookies to place on top of salad.

Brownies

From the kitchen of PJ

1 c. butter, melted
2 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. flour
1/2 c. cocoa
1 c. nuts (optional)

Melt butter, mix with sugar and eggs, add vanilla, salt, flour and cocoa. Mix well. Spread on greased jelly roll pan. Bake at 350F for about 18 minutes. If using 9 x 13 pan, bake for 30 minutes. Top with chocolate frosting or sprinkle powdered sugar on top.

Scotcharoos

From the kitchen of DK

1 c. sugar
1 c. Karo Syrup

Melt together in large sauce pan over high heat. Remove from heat and add:

1 c. peanut butter

Stir until fully melted. Add Rice Krispies (as much as wanted). Press into cookie sheet.

Melt in microwave, stirring every 30 seconds:

1 package butterscotch chips
1 c. milk chocolate chips
1 c. semi-sweet chocolate chips

Spread over top of Rice Krispie mixture and let cool.

Apple Cobbler

From the kitchen of PJ

6-8 apples, peeled and sliced
1 c. sugar
1 tbsp. lemon juice
1 c. water
3 tbsp. cornstarch

Mix sugar and cornstarch with apples. Add water and lemon juice. Put into greased baking pan. Sprinkle generously with cinnamon and nutmeg. Pat with butter.

Topping

1 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 piece butter

Work butter into flour and sugar. Add egg. Sprinkle over apples. Bake at 350F for 45 minutes until golden brown.

Pie Crust

From the kitchen of DS

3 c. flour
1 c. shortening
1/2 tsp. salt
1 tsp. sugar
1 egg yolk
1 tbsp lemon juice

Mix flour, salt and sugar together. Cut 1/2 of the shortening into flour mixture. Add the rest of the shortening and mix to pea size. Beat egg yolk and lemon juice, then add enough cold water to make 1/2 c. or less. Add mixture to dry ingredients and press together as few times as possible, yet mixing well into a dough. Roll out and bake at 400F for about 10 minutes on high rack of oven.

Chicken Rice Casserole

From the kitchen of AR

4 chicken breasts, cooked and chopped
1 1/2 c. celery. diced
2 c. cooked rice
1 small onion, chopped
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1/2 c. slivered almonds
1 c. corn flakes, crushed
1 tbsp. melted butter

Combine all ingredients except corn flakes and butter. Place in 9 x 13 baking dish. Crush cornflakes and mix with melted butter. Place on top of chicken mixture. Bake at 350F for 25 mintues.

Graham Cracker Crust

1 pkg. graham crackers crushed
½ cube (1/4 c. margarine or butter)
½ c. sugar

Melt butter and add crushed crackers and sugar, mix well and press into baking dish.

Marshmallow Frosting

1/4 tsp. salt
1/4 tsp. cream of tarter
2 egg whites
1/4 c. sugar
3/4 c. Karo Syrup (corn syrup)
1 1/4 tsp. vanilla

Add salt and cream of tarter to egg whites and beat until mixture forms soft peaks. Gradually add sugar 1 tbsp. at a time, beating until smooth and glossy. Slowly add Karo Syrup, beating thoroughly after each addition until peaks are firm. Fold in vanilla.

Chinese Chicken Salad (Hot)

3 c. chicken, cooked and diced
1 can water chestnuts, drained
1 c. celery, chopped
1/2 c. onion, cut into wedges
1 can cream of chicken soup
1/2 c. mayonnaise
2 tsp. lemon juice

Mix together and place in baking dish. Bake covered at 350F for 45 minutes. Serve with rice, chow mein noodles (crunchy) and soy sauce.

Rice Krispie Squares

3/4 c. butter
1 large package marshmallows
7 c. Rice Krispies

Melt butter on low heat, add marshmallows and stir until melted. Cook 3-4 minutes. Remove from heat and add Rice Krispies, mixing well to coat evenly. Press in greased pan and let cool.

No-Bake Cheesecake

1 8-oz light cream cheese
1 c. sugar
1 tsp. lemon juice
8 oz. Cool Whip

Beat ingredients together with mixer (add Cool Whip last) then pour into graham cracker crust and chill. Serve with cherry fruit filling on top.

Peanut Butter Cookies

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. shortening
3/4 to 1 c. peanut butter
2 eggs
1 tsp. vanilla

Combine in large bowl:
3 c. flour
1 tsp. baking soda
1/4 tsp. salt

Add creamed ingredients to dry mixture to make a dough. Shape into balls and press with fork. Bake at 375F for 8-10 minutes until light brown.

Cream Cheese Frosting

1 8oz. pkg. light cream cheese
1/2 cup butter
2 tsp. vanilla
1 tbsp. milk
3 cups powdered sugar

Soften cream cheese and butter, using mixer add in powdered sugar 1 cup at at time. Add in milk and vanilla.

Oatmeal Cookies

Cream together:
3/4 c. shortening
1 c. packed brown sugar
1/2 c. white sugar
1 egg

Add:
1/4 c. water
1 tsp. salt
1 c. flour
3 c. oatmeal

optional: raisins or chocolate chips

Mix well, spread on cookie sheet and bake at 350F for 12-15 minutes. Cut into bars.

Peanut Butter Bars

1 c. butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 c. oatmeal
1/4 tsp. salt

Cream together sugar, eggs and softened butter, add vanilla and salt and mix well. Add in flour, then stir in oatmeal. Spread on greased jelly roll pan. Bake at 350F for about 18 minutes. When cooled, spread peanut butter on the bars, then chocolate frosting.

Chocolate Cake

Combine in large bowl:
3 c. flour
2 1/2 c. sugar
2 tsp. baking soda
1 tsp. salt
3 tbsp. cocoa

Add:
1 c. sour milk (1 c. milk with 1 tbsp. lemon juice)
1/2 c. vegetable oil
1 c. hot water
2 eggs
1 tbsp. vanilla

Mix together with mixer. Bake at 350F for approximately 30-45 minutes.) Keep checking the center.

Blonde Brownies

Cream together:
3/4 c. butter, melted
2 c. brown sugar
3 eggs
1 tsp. vanilla

Combine together:
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Add creamed ingredients with flour mixture just to combine. Stir in 1 package of white chocolate chips. Spread onto a greased jelly roll pan. Bake at 350F for about 18 minutes.

***These taste best when completely cooled. The flavor is really different and not at sweet if you eat them warm. I've found they are a lot better cooled! Trust me!