April 30, 2009

Tuxedo Brownie Cups

The recipe was originally for mini muffin cups. They are way cute that way, too! You'll need:

1 box fudge brownie mix
8 oz. cream cheese
1/4 c. powdered sugar
2 squares (1 oz. each) white baking chocolate
2 tbsp. milk
1 c. cool whip, thawed
sliced strawberries

Prepare brownie mix according to package directions. Put liners in cupcake tins and spray generously with Pam. Fill each muffin tin 2/3 full with batter. Bake at 350 for 17 minutes (or until done). If doing mini muffins, bake at 325 for 14 minutes (or until done). Immediately after removing from oven, press tops of brownies down to make an indentation (I used the back of a tablespoon, but you'd want something smaller for the mini muffin size). Cool.

Microwave the white chocolate and milk together for 1 minute; stir smooth. If needed, microwave at additional 30 second intervals until stirs smooth. Combine cream cheese and powdered sugar; beat until smooth. Add white chocolate mixture. Fold in 1 c. cool whip.Pipe frosting into brownie cups and top with a slice of strawberry (or two!).

Chili Verde Burritos

Dennis made this wonderfully delicious Chile Verde. It tasted fabulous and our house smelled divine while it was cooking! We did everything before church, brought it to a boil and then turned it down low and let it simmer while we were at church. Yum! We doubled this recipe and it made ALOT!

Also, you can serve this over fried potatoes or rice if you don't want to do burritos. Enjoy!

3 lb pork loin
1-1/2 Tbsp salt
1/2 green pepper
1 small Anaheim pepper, seeds removed
1/2-1 jalapeno, seeds removed
3-4 small tomatillos, husked and washed
16 oz chicken broth
2 cans (4 oz) green chiles
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp. Olive oil
2 Tbsp. Canola oil
1/4 C flour mixed with 1 Tbsp. ground cumin, 1/4 tsp cayenne powder, 1/4 tsp. salt, 1/4 tsp. pepper

Trim as much fat off the pork as possible and cut into 1-2 inch chuncks.

Put the green pepper, anaheim pepper, jalapeno pepper, and the tomatillos in a blender and puree. Set aside.

Heat a large frying pan with the canola oil in it over Med.Hi heat.
Coat the pork with flour and spices and brown in the oil in frying pan. Do a few pieces at a time and when brown, put in pan (lg. stock pot) you will be cooking Verde in.Once the meat is done:

Fill the stock pot with chicken broth and add:
pureed peppers and tomatillas
canned chiles
Cook on low heat.

In another frying pan, add the olive oil and onion and saute until the onion is golden brown, about 20 to 30 minutes.Add the minced garlic and cook for a couple more minutes. Add this mixture to the stock pot.
Partially cover and simmer on low for 3 hours. Stir occasionally.

Smothered Pinto Bean, Cheese, & Rice Burritos

This is one of those "go to" meals at my house. If I can't find anything else to eat, or I just don't feel like cooking much I can usually make this meal. It is yummy and easy and fast! Gotta love those kind of nights!

1 can pinto beans (or black or both!)
1 can enchilada sauce (I like Old El Paso-medium)
2 cups white rice, cooked (approx)
Shredded cheese
6 tortillas

In a small saucepan, heat the enchilada sauce. In another saucepan, heat your beans, including the liquid (don't drain!). Shred up cheese. Cook your rice. Warm your tortillas in oven, wrapped in foil. Place rice, beans, cheese, and small amount of sauce into tortilla. Wrap up, cover top with more cheese and smother with enchilada sauce. Enjoy your easy meal!

Lasagna with a twist!

This is a unique version of lasagna that is super delish! However, if you do not like Alfredo, or Alfredo and marinara mixed, you might not enjoy this as much. We LOVE it!

14 Lasagna noodles
1 (15oz) container of cottage cheese
1 (10oz) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
2 eggs
1 pound sausage or ground beef, cooked and drained
1 (26oz) jar of favorite marinara pasta sauce
1 (16oz) jar Alfredo pasta sauce
Chopped fresh parsley

Preheat oven to 350 degrees. Cook pasta according to package directions. Combine cottage cheese, spinach, mozzarella cheese, 2 tablespoons of Parmesan cheese and eggs. Mix well. In a 9x15 pan (the deeper the better) spread 1 cup marinara sauce over bottom. Mix remaining marinara sauce and cooked meat together in a separate bowl. Layer 4-5 lasagna noodles over the sauce. Top with half of the cheese mixture and 1 cup of meat/marinara sauce. Layer 4-5 more lasagna noodles, remaining cheese mixture and remaining meat/marinara sauce. Top with 4-5 more lasagna noodles and spread Alfredo sauce evenly on top. Sprinkle with remaining Parmesan cheese. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes until hot and bubbly. Let stand for about 10 minutes before serving.

Baked Ziti

½ lb ground beef
24 oz jar Ragu pasta sauce
1 ½ cup shredded cheese
5 c. hot cooked ziti noodles (3 cups uncooked)
¼ c. shredded parmesan cheese (or whatever you have)

In pan cook beef, drain. Stir in pasta sauce, 1 cup cheese and ziti noodles. Pour into 9x9 baking dish and sprinkle with remaining cheeses. Bake at 350 for 30 min.

(Pictures shown with cottage cheese in the mixture, a variation that is yummy.)

Poppyseed Dressing

(From my friend Julie)

1 1/2 c sugar or Splenda
1/2 medium red onion
2 tsp salt
2 tsp dry mustard
2/3 c cider vinegar

2 C oil
1 T poppyseed
Red food coloring

Blend first five ingredients together. Add 2 c oil, 1 T poppyseed, and red food coloring (optional, some people like it pinker than others:))
Keeps in refrigerator up to 3 weeks. The dressing works best with any kinds of berries or fruit and especially feta cheese. My grandparents occasionally put nuts in the salad as well, just whatever you think sounds yummy.

Restaurant Style Baked Potatoes

Preheat oven to 350 degrees.
Scrub as many potatoes as your family will eat. Dry them off.
Pour some EVOO (extra virgin olive oil) onto a plate.
Roll the potatoes, one at a time, in the oil. Use your hands to evenly rub oil thinly over potato.
Grind up some fresh sea salt (I love the Costco grinder of this) onto another plate.
Roll/rub the salt lightly all over the potato, coating evenly.
Place potatoes into oven, directly onto the rack. Do NOT cover with foil!
Bake for approx. 1 hour for 4 potatoes. Add about 15 min. or so for each additional 2-4 potatoes cooking.

These turn out delicious, a real good baked flavor, and the sea salt on the skin is divinely good! I know this is super simple, but they turn out so much better than just wrapping up a potato in foil and baking.

Peanut Butter Truffle Cookies

From Eat Your Veggies, Peas

1 cup creamy peanut butter {crunchy peanut butter is yummy, too}
1 cup firmly packed brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350

In small bowl, with wooden spoon, comine all ingredients except chips
until blended. Stir in chocolate chips just until combined. On
ungreased baking sheets drop by slightly rounded teaspoonfuls 2 inches
apart. Do not flatten. Bake 8-9 minutes or until cookies are puffed
and golden. Cookies will be very soft. Let sit on baking sheet for 5
minutes. Remove to wire racks to cool completely.

Peppermint Patty Brownies

9 peppermint patty miniatures
6 oz semi-sweet chocolate chips
3/4 C flour
1/2 C brown sugar
1/4 C cocoa
1/4 C sugar
4 T butter
1/2 t vanilla
1/2 t baking powder
1/4 t salt
2 eggs

Preheat oven to 350 degrees. Spray 9 inch baking pan with baking sptray or grease and flour. In a saucepan, melt butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into teh eggs and mix to combine. Gradually stir in dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, then top with remaining batter. Bake 30 minutes or until toothpick inserted into center comes out clean. Cool completely before slicing and serving.

Chocolate Marshmallow Cookies

1 C butter, softened
1 C sugar
1 C packed brown sugar
2 eggs
2 t vanilla
3 C flour
2/3 C cocoa
1/2 t baking soda
2 c semi-sweet chocolate chips
2 c miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Stir in chocolate chips. Roll into balls. Press 2 to 3 frozen marshmallows into each ball; reshape.

Place on ungreased cookie sheet. Bake at 400 degrees for 8 - 10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.


2 C semi-sweet chocolate chips
2 C butterscotch chips
Chow Mein Noodles
Peanuts {optional}

Melt chips together in a saucepan on low heat. Stir in noodles and nuts.

Drop onto waxed paper lined cookie sheet.
Cool and store covered in refrigerator

Chicken Pasta Salad

12 oz noodles – 8 oz of bow tie noodle and 4 oz of curly or other
1 bag baby spinach (over by packaged salads)
1-2 red bell pepper
1 can olives
2-3 Chicken Breasts
Fresh grated parmesan cheese, around 1 cup (can use feta cheese instead)
1 bottle Newman’s Own Balsamic Vinaigrette dressing

Cook noodles, drain and cool. Cook chicken and dice into bite-sized pieces. Dice pepper, cut olives in half. Combine everything in a large bowl and pour ½ to 2/3 bottle of dressing over and mix. Serves about 6-8. Very yummy!!

Chocolate Waffle Cookies

1-1/2 Cups sugar
1 Cup butter, melted
4 eggs
2 teaspoons vanilla
2 Cups flour
1/2 Cup cocoa
dash of salt

optional: add chocolate chips, nuts, etc.

In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla.Mix in the flour, cocoa, and optional ingredients. Preheat the waffle iron and spray it well with oil. Drop dough by heaping tablespoons onto the center of each section. Close the lid and cook for 1-1/2 minute. It may take a little more or less time depending on the waffle iron. Frost with chocolate frosting or dust with powdered sugar.

Chocolate Frosting

3 Cups powdered sugar
1/4 Cup cocoa
1 pinch of salt
1/4 cup butter (half a cube)
1 tsp. vanilla
1/4 Cup milk

Cream all the ingredients together.

Pizza Dough – The Best One I’ve Sent!

1 and 1/4 cups warm water
1 Tablespoon yeast
Let sit for 15 minutes and then mix with spoon

In large bowl:
3 cups flour (sometimes a little less or a little more)
1 teaspoon salt
Mix together and then add water/yeast combo

Knead into dough. Roll dough out onto pizza pan and top with favorite toppings and cheese. Let rise as long as you'd like depending on how thick you like your crust. (20-60 min) Bake at 375 for about 30 minutes.

(shown with stuffed cheese crust! put cheese sticks around the entire edge, fold the dough over, and seal with a fork.)

Cheesy Hash Brown Chili

2 tbsp. evoo
I onion, chopped
2 tbsp. chili powder
2 tsp. cumin
1/4 c. tomato paste
1 lb. ground beef
salt & pepper
1 (15 oz.) can red kidney beans
1 (15 oz.) can diced tomatoes
1 (1 lb.) bag hashbrowns
1 c. shredded cheese

Preheat oven to 400 degrees. In a large saucepan, heat up evoo and add onion, chili powder, and cumin. Cook until onion is soft, about 5 min. Add tomato paste and beef and brown the beef. Season with salt and pepper. Add beans and tomatoes (with juices), bring to boil, then turn down and let simmer for 20 minutes (partially covered, stirring occasionally). Pour into a greased 9x13 pan. In a bowl, mix hash browns and cheese. Arrange over chili mix in pan. Bake until the potatoes are cooked through and the chili is bubbling (about 35 minutes).

NOTE: I did not have an onion, so I used some onion powder. I also did halfof the chili powder and cumin. It seemed like a lot! And mine tasted just right to me- still a good taste.

Flour Tortillas

3 C flour
1 T {or so} salt
1 T [or so} baking powder
2 T {golf ball sized} soft butter
1/4 C oil {I prefer olive oil and regular oil mix}
1 C warm water

Mix all dry ingredients together. Cut in the butter so that it's thorougly mixed. Add oil and mix well {flour mixture should be a little clumpy at this point}. Add water mix thorougly into dough. Knead thoroughly and let rest for 10 minutes. Divide dough into golf ball size pieces and roll out as thin as desired. Cook on medium to high heat on a cast iron griddle {crepe or other flat pan will work if necessary}. Flip when tortilla begins to bubble {10 - 20 seconds}. Remove soon after flipping. Stack on top of each other and cover with towel to keep moist.


1 T yeast
1 1/4 C warm water
1/4 C sugar
1/4 C oil
1/2 T salt
3 1/2 - 4 C flour

Dissolve yeast into warm water and set aside. Mix sugar and oil together. Add yeast mixture, salt and 1 1/2 C flour. Mix until smooth. Add remaining flour and mix until dough pulls cleanly awway from sides of bowl. Let rise 15 - 30 minutes. Spray your counter top with Pam. Roll dough onto counter and make into one large rectangle. Spread melted butter over top of dough. Sprinkle top with garlic salt and Parmesan cheese. Using a pizza cutter, cut dough in half, then cut in strips for breadsticks. Use a spatula and your hands to pick up the breadsticks and put them onto a sprayed cookie sheet. Let rise 20 - 30 minutes. Bake at 425 for 14 - 15 minutes. Makes about 24 breadsticks. Note: Can be doubled for more. This is the Roll Recipe, modified slightly for breadsticks and halved.

Mrs. Fields Chocolate Chip Cookies

1 lb butter {1 full box}
2 C brown sugar
1 1/2 cups sugar
3 eggs
2 t vanilla
1 1/2 t baking soda
1 1/2 t salt
6 C flour
3 pkgs {12 oz} chocolate chips - about 4 cups total {Really good with 2 milk chocolate and 1 white chocolate}

Cream butter and sugars together for a full 10 minutes {this is what makes them so soft and yummy!} Add eggs and vanilla and cream 3 more minutes. Add all dry ingredients and beat 3 more minutes. Add chocolate chips. Bake at 325 for 11-12 minutes. Do not overbake. Let cool a couple minutes on the cookie sheet then move over to cooling racks. Enjoy. Makes a lot, 8 - 10 dozen.

Italian Crockpot Chicken

3 chicken breasts
1 can cream of chicken
1 envelope Italian seasoning
1/2 cup sour cream (large/overfilling cup)
4 oz cream cheese
1/4 - 1/2 packet ranch seasoning dressing

Cut chicken into bite sized pieces, put into crockpot. Cut cream cheese into small pieces and add everything to crockpot. Cook on low 6 hours, serve over rice.

Oven Baked Chimichanga

2/3 cup salsa
1 ½ cup shredded cooked chicken or beef
1 cup cheese
½ tsp cumin
5 flour tortillas
melted butter

Mix salsa, cumin, cheese and meat together in a bowl. Put ½ cup mixture onto tortillas. Fold sides in and wrap into chimichanga. Place seam side down on a baking sheet and brush tops and sides with butter. Bake at 400 for 25 min.

I serve this with seasoned rice on the side. Cook up rice and then when ready to serve mix in some taco seasoning for flavor.

Green Bean Casserole

2 T butter 3 (14.5 oz) cans French style green beans, drained
2 T flour 2 cups shredded cheddar cheese
1 t salt ½ C Ritz crackers, crumbled
1 t white sugar 1 T butter
¼ cup onion, diced 1/3 C crispy fried onions (the kind in a can)
1 C sour cream

Melt 2 T butter in skillet over medium heat. Stir in flour until smooth and cook for about 1 minute. Stir in the salt, sugar, onion, and sour cream. Add the green beans and stir to coat.
Transfer to a 9x13 pan. Spread shredded cheese over top. In a small bowl mix remaining butter, melted, with crushed Ritz crackers. Sprinkle over top of cheese. Sprinkle crispy fried onions on top.
Bake for 30 minutes at 350 degrees, uncovered, until top is golden and cheese is bubbly.

Cherry Lime Drink

2 cans frozen limeade concentrate
1 2 liter bottle sprite
1 jar maraschino cherries, drain and reserve juice
2-4 limes

Pour limeade cans into large pitcher. Mix in sprite and reserved cherry juice. Squeeze 2 limes into the mixture. Slice additional limes and set aside. Stir all together, add ice and lime slices and garnish with cherries.

Mini Ice Cream Cakes

1 chocolate cake mix, prepared
½ gallon mint choc. chip ice cream, or whatever you like
1 c. heavy cream
2 c. semi-sweet choc. chips

-Prepare cake mix as directed. Spray cupcake pans very well. Drop 1 tbsp. batter in bottom of each cup. Bake at 350 degrees for 10 minutes. Let cool.
-Soften ice cream. Spread into each cup, leaving just a little room for ganache. Freeze until firm.
-Melt heavy cream and semi-sweet chips in 30-second intervals until smooth. Place a little on each cupcake. Top with sprinkles. Place back in freezer. Needs to freeze for a while to get solid again! Makes 24, with leftover batter only.

Black Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 20 minutes.

Cowboy Caviar

1 can white (shoepeg) corn
1 can black-eyed peas
1 can black beans
1 can petite diced tomatoes

Rinse and drain all above. Add:

½ bunch green onions, chopped
½ bunch cilantro, chopped
2 packs Good Seasons Italian dressing (mix one, dump other one in dry)

Chill and serve.

Apple Dip

8 oz. cream cheese, softened
1 bag Skor toffee bits
½ c. brown sugar
¼ c. white sugar
1 tsp. vanilla

Mix all ingredients together. Serve with sliced apples. Refrigerate. Makes 3 cups.

Cheese Ball

16 oz. cream cheese, softened
2 jars Kraft Old English cheese
1 jar Kraft Blue cheese
Chopped pecans

Southwestern Egg Rolls

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
1 tablespoon diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas

-Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
-Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
-Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
-Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
-Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Bake at 425 degrees for about 7 mintues on each side, until golden.

Serve with Cilantro Sauce (blend all in blender or food processor):
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
HALF of 1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
½ bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Sweet n Sour Chicken

Cut up chicken pieces (from maybe 2 chicken breasts)
¼ C Cornstarch
2 T shortening
1 can (regular size) pineapple tidbits (reserve juice)
½ C vinegar (I like Red Wine vinegar)
½ C brown sugar
2-3 shredded or sliced up full carrots
1 green pepper cut up
¼ C water
2 T cornstarch
1 T soy sauce

Dip chicken in cornstarch and fry in melted shortening until cooked through. Remove chicken from pan and set aside. Add enough water to the reserved pineapple juice to make 1 cup total. Stir juice, vinegar, and sugar to the skillet. Heat to boiling, stirring constantly. Add carrots and pepper and heat to boiling, then reduce heat and simmer until vegetables are crisp tender. Blend water and last 2 tablespoons of cornstarch and stir into skillet. Cook, stirring constantly until liquid thickens and boils. Add pineapple tidbits, soy sauce, and chicken. Heat through and serve over rice.

Sweet & Sour Chicken

4 chicken breasts
1 cup sugar
3 Tablespoons cornstarch
1/3 cup vinegar
2-3 Tablespoons ketchup
½ tsp salt
1 can pineapple tidbits & juice, separated
1 Tablespoon soy sauce

Cut uncooked chicken breasts into bite-sized pieces. Place into a 9x13 pan. On the stove, combine sugar and cornstarch in a saucepan. Add vinegar, ketchup, salt, soy sauce, and pineapple juice. Heat sauce until it thickens. Pour over frozen chicken, add pineapple tidbits and bake, covered, at 375 for 50-60 min. Serve over rice.

Southwestern Chicken Lasagna

9 large noodles, cooked (or oven-ready ones work and eliminate one step!)
2-3 c. cooked, shredded/chopped chicken
16 oz. cottage cheese
1 egg
1 large can enchilada sauce (I think 15 oz)
1 can tomato soup
½ tsp. onion powder
½ tsp. chili powder
¼ tsp. pepper
Mozzarella cheese

Break egg into cottage cheese and mix well. I know you think this lasagna will have an eggy taste to it- it won’t! I hate eggs. It’s just to help it all stick together. Mix the enchilada sauce, tomato soup, and spices together in a bowl. Then assemble! Put down a little bit of sauce on the bottom of a 9x13 pan. Layer noodles, sauce, chicken, cottage cheese, and mozzarella cheese. You should get through it twice, then top with remaining noodles, sauce, and cheese. Bake 30 minutes at 350. Let it sit for a good 10 minutes or so to set up. My sister-in-law’s recipe (Kristin).

Russian Chicken

4-8 Boneless Chicken Breasts
1 18 oz. Bottle of Russian salad dressing
1 cup apricot jam
2 tsp. Curry powder (optional)
1 pkg. Dry onion soup mix

Rinse chicken and pat dry. Mix dressing, jam, curry powder, and onion soup mix. Pour over chicken. Bake at 350 degrees for 1 hour and 15 minutes.

Ritz Cracker Baked Chicken

Chicken tenders to fill 9x13 pan
2 sleeves Ritz crackers, crushed
¼ c. parmesan cheese
2 tsp. garlic salt
1 tbsp. Lawry’s seasoned salt
Plain yogurt
¼ c. melted butter

Mix crushed crackers, parmesan cheese, garlic salt, and Lawry’s salt. Dip chicken in yogurt, then roll in cracker mixture. Place in pan. Pour melted butter on top of chicken. Bake at 350 for 1 hour, checking to see if it’s done earlier. Cover with foil for the first ½ hour and uncover for the last ½ hour. I serve this with rice, but it would be good with a baked potato, also.

Noe’s Chicken

Chicken tenders
1 c. soy sauce
1 c. sugar

Combine soy sauce and sugar in bowl, stirring until dissolved. Dip chicken in cornstarch and fry in oil until cooked through. Immediately after removing from pan, dip into soy sauce/sugar mixture. Serve warm with rice.

Hawaiian Haystacks

Chow Mein noodles
Chicken, cooked and chopped into pieces
Rice, cooked
Pineapple, crushed or tidbits
Mandarin Oranges
Tomatoes, cut up
Grated cheese
Celery, chopped
Green Peppers, chopped
Peanuts or Almonds
Olives, sliced
Frozen peas, cooked
Gravy (see below)

Gravy: Combine in a saucepan, 1 envelope chicken gravy mix, 1 can cream of chicken soup, 1 cup chicken broth. Heat through and then layer haystacks as desired!

Italian Chicken- Crock pot

8 oz. cream cheese
2 cans cream of chicken
1 packet Good Seasons Italian Dressing (dry)
4 chicken breasts (or enough tenders)

In sauce pan, melt cream cheese and cream of chicken together until smooth. Thin a little with milk or water (½ c. or so). Add Good Seasons packets and stir to combine. Put chicken in bottom of crock pot and pour the sauce over top. Cook on Low for 6 hours. Serve over rice. Yummy! I usually halve this for serving just 2, and still have some leftovers. I do one whole packet of seasoning when I half it, though. It’s easier than trying to figure out half.

Italian Chicken

4 Chicken breasts
2 Cans (regular size) Cream of Chicken
1 Envelope of Good Seasons Italian Dressing Mix (dry)
½ C Sour Cream

Mix cream of chicken with sour cream and seasoning mix. Place chicken and mixture in Crock Pot and cook on low for 6-8 hours. Serve over Rice.

Crock Pot Chicken and Black Beans

4-6 chicken breasts
1 small bottle mild salsa
1-2 cans (regular size) black beans (or pinto beans, we like it with either)
Garlic salt

Cook all above items in crock pot on low for 6-8 hours. Shred up chicken in crock pot right before serving. Serve on warm tortillas with grated cheese, sour cream, lettuce, avocado, and squeeze of lime juice.

Chicken Enchiladas

16 oz. Sour cream
2 cans cream of chicken soup
2 + cups of cooked chicken (cut into little pieces)
4.5 oz. Chopped green chilies
1 pkg. Grated Monterey Jack Cheese
10-12 flour tortillas (or as many as you want… the long ones work best!)

Mix the first 4 ingredients together and then add about half of the grated cheese. Cover the bottom of a 13 x 9 pan with a thin layer of the mixture. Then make your enchiladas. Place them in your pan and then add the remaining mixture and the grated cheese on top. Bake with foil for 30 minutes on 350 degrees. Remove the tinfoil just to cook the cheese on top! Serves about 8. (I always add lettuce and sour cream, but you can do whatever you like!)

Breaded Ranch Chicken

¾ cup crushed cornflakes
¾ cup Parmesan cheese
½ cup melted butter {I omit this, and just rinse the chicken in water}
1 envelope ranch salad dressing mix
8 boneless chicken breasts

Combine cornflakes, cheese, and ranch mix. Dip chicken in butter {egg  or water works as well} then roll in the cornflake mixture. Place in a greased 13 x 9 baking dish. Bake uncovered at 350 degrees for 45 minutes or until juices are clear.  We eat this with salad and pasta with Alfredo sauce. It's one of our favorites and is simple and easy to make.

Homemade Caesar Salad

1 package romaine lettuce
1 tub of shredded parmesean cheese (buy in specialty cheese area of store) (you'll only use about half)
1 bag of cesear croutons (again, 1/2-3/4 will be used)
1 bottle of Albertson's brand Cesear Dressing (use as much as you like)
Ground pepper

Combine and serve ~ very, very yummy and actually tastes better than a package salad.

Mexican Chicken Soup

1-2 Tablespoons oil (EVOO if you have it)
1 small onion, diced/chopped
1 rib celery, chopped
1/2 Tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth
1 small can diced green chiles
1 can diced tomatoes
1 can black beans, drained
frozen corn, as much as you'd like!
1 cup skinless chicken breast, cooked and shredded
Juice of 1 lime
salt and pepper

Heat the oil in a large saucepan. Add the onion, celery, garlic, chili powder, and cumin. Cook until the onion softens, about 5 min. Add the chicken broth, bring to a boil, reduce heat slightly and simmer uncovered for 10 min. Add the green chiles, tomatoes, corn,
black beans and cook for 5 more min. Remove from heat and add chicken and lime juice. Serve with diced avocados and chips on top!

Serves 4-6

Grandma’s Cheesy Potato Soup

Clay’s Grandma Virgo’s recipe

3 medium potatoes
4 little carrots diced
1 green onion diced (optional)
1 chicken bouillon cube
3 Tablespoons butter
4 Tablespoons of flour
2 Cups milk
4 oz Velveeta Cheese

Put potatoes, carrots, onion, and bouillon cube into small pot, add water to top off veggies. Boil until tender but firm. Do not drain.

In large pot melt 3 tablespoons of butter mix with 4 rounded tablespoons of flour. Stir until mixed thoroughly. Add 2 cups of milk slowly and heat to a simmer. Stirring constantly until it thickens. Add 4 oz of Velveeta cheese, stirring constantly. When melted add contents of small pot, stir until well blended

Grandma’s Soup

Clay’s Grandma Virgo’s Recipe

1 lb ground beef
2 potatoes diced
½ bag of small carrots diced
1 small can each (do not drain)
Beans (cut)
Corn (yellow)
3 beef bouillon cubes
½ bottle of ketchup to taste

In large pot –
Boil potatoes and carrots in 3 cups of water with 3 bouillon cubes. While that’s boiling brown ground beef. When potatoes and carrots are tender add ground beef to large pot. (Do not drain potatoes and carrots) Add canned vegetables and ketchup. Bring to a boil, then turn to lowest heat and simmer for up to 1 hour. Can be served after 15 minutes if needed. Flavors blend better at 1 hour.

You can add fresh cherry tomatoes or diced tomatoes, celery, and/or onions.

Chicken Stew with Dumplings

2 C. sliced carrots
1 C. shopped onion
1 Lg. Green bell pepper, sliced
½ C. sliced celery
1 lg. Potato peeled and cut into pieces
¾ C. frozen peas
1 lb boneless chicken, and cut up (Can use already cooked chicken. Add it after cooking time)
2 cans (14 oz) chicken broth
2/3 C. flour
1 t. dried basil
¾ t. dried rosemary
¾ t. dried tarragon
1 t. salt
¼ t. pepper
¼ C heavy cream

Put all stew ingredients together in large pot except 1 Cup chicken broth, the flour, and the cream. Cook in crock-pot on low for 4 hours or on stovetop until veggies are tender. Stir flour into 1 C. broth and pour into pot to thicken stew. Add the cream.

Spoon dumplings onto stew and cook uncovered for 30 minutes until dumplings are firm.

1 C. biscuit mix (Bisquick)
¼ t. basil
¼ t. rosemary
1/8 t. tarragon
1/3 C milk.
Mix together to form a soft dough.

Banana Muffins

½ c. Crisco
1 c. brown sugar
2 eggs

Add in:
2 c. flour
1 tsp. Baking soda
½ tsp. Salt
3 mashed bananas

Bake @ 350 degrees for 20 minutes

Mini Pizzas

Western Family Lg. Buttermilk Biscuits
Mozzarella Cheese (Grated)
Chicken Cooked in BBQ sauce
BBQ Sauce
Purple Onions

*Put uncooked biscuits on pan. Add sauce and cooked chicken. Then add cheese and onions.
*Cook just like you are baking the biscuits.
*So easy and kids love it… You can also do regular pizzas with toppings or chicken alfredo pizzas

The Best Chicken Enchiladas

2 c cooked chicken breasts, shredded or chopped
1 c sour cream
1 can cream of chicken soup
1 can Rotel tomatoes with diced green chilis (must be this brand!)
1 cup shredded cheddar cheese
1 cup shredded mozzarella or colby jack cheese
6 flour tortillas

Combine soup, sour cream, and Rotel tomatoes. Add 3/4 cup of both cheeses. Mix well. Place mixture into flour tortillas and add chicken to each. Roll up and place in baking dish. Top with remaining soup mixture and remaining cheese. Bake at 350 for 25 min.Serve with lettuce, salsa, cheese, avacados, etc.

Amanda's Chicken Enchiladas

2-3 c. chopped cooked chicken
¼ c. chopped onion (about ½ an onion)
¼ c. butter
¼ c. flour
2 ½ c. hot water
1 tbsp. chicken granules
8 oz. sour cream
2 c. cheese
½ a can green chilies
1 tsp. cumin
10 tortillas

Cook onion in butter. Stir in flour then add hot water, then bouillon. Cook and stir until thickened. Remove from heat and add sour cream. Combine 2 c. sauce, chicken, 1 c. cheese, chilies, and cumin. Place mixture in tortillas and roll up. Arrange in pan (put a little of the extra sauce on the bottom). Top with the rest of the extra sauce and the remaining cheese. Bake at 350 for 25 minutes. Turn the broiler on for a few minutes and keep an eye on it till the cheese gets a little toasty. These are soooo good!

Creamy Chicken Lasagna

2-3 chicken breasts, cooked and shredded
6 lasagna noodles, cooked al dente and rinsed with cold water
1 chicken bouillon cube
1/4 cup hot water
1 8 oz package of cream cheese, softened
2 cups shredded mozzarella cheese
1 26 0z jar spaghetti sauce

Preheat oven to 350. Dissolve the bouillon cube in the hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella.Spread 1/3 of spaghetti sauce in the bottom of a 9x9 pan. Cover with half the chicken mixture and top with 3 noodles. Repeat and then top with remaining sauce and cheese.
Bake for 45 min.

Funeral Potatoes

1 2lb frozen hash brown potatoes, thawed
1 onion, finely chopped (optional)
1 cube butter ( ½ C)
1½ -2 C sour cream
2 cans cream of chicken soup
2 C cheese, grated
1 ½ C crushed cornflakes
¼ C melted butter

Mix everything but the cornflakes and ¼ C butter. Pour into 9x13 dish and combine cornflakes and ¼ C butter. Sprinkle the cornflake mixture over the potato mixture and bake at 350 degrees for 45 minutes.

Easy Bean & Cheese Burritos

One can Rosarita Refried Beans
Grated Cheese
Flour Tortillas
Hot sauce (from Taco Time)

Turn your stove on to medium low setting (around 4). Put a tortilla on a dry frying pan (no oil or butter) and spoon some refried beans onto the tortilla, down the center. Sprinkle with a large handful of grated cheese. Let sit and warm through, watching to make sure you don’t burn the tortilla. It will just turn golden. Slide burrito onto a plate and roll up. Serve with hot sauce. This is a way yummy way to make burritos, and they taste much better than just microwaved.

Crockpot Ham & Potatoes

4 Ham Steaks (just the thick sliced ham)
4 Potatoes
1 can cream of mushroom soup
½ cup grated cheese

Peel and cut up the potatoes however you prefer. I put mine in small chunks, but anything will work. Pour ¼ of the can of soup on the bottom of the crockpot. Separate the ham and put it in the crockpot. Put the potatoes on top of the ham and pour in the remaining can of cream of mushroom soup. Let it cook for 4 hours on low. You are just getting everything soft and hot, so if you are in a hurry you can speed this up. 15 minutes before you would like to eat add the grated cheese. You can use as much or as little as you’d like.

Baked Beans

1 lb. hamburger, cooked and drained
1 lb. bacon, cooked crisp and crumbled
½ to 1 whole green pepper, chopped fine
1 onion, chopped fine
4 cans pork and beans
2 tsp. Worcestershire sauce
½ bottle hot ketchup (or use regular with a couple drops of Tabasco sauce)
¾ c. brown sugar
2 tbsp. dry mustard

Cook green pepper and onion with hamburger. Add all ingredients together and bake for 2 hours, covered, at 350. Can also put in crock pot on LOW for 6 to 8 hours.

Spinach Strawberry Salad

1 small package sliced almonds
2 tbsp. sugar
2 tbsp. butter
1 small bag spinach leaves
1 head lettuce, chopped
1 small carton strawberries, sliced
Poppy seed dressing (Kraft's Creamy Poppyseed is good)

In a saucepan, melt butter over medium heat. Add sugar and stir, then add almonds. Keep stirring until sugar and butter caramelizes and the almonds turn golden (it takes a little while). Spread onto wax paper and let cool. Combine spinach, lettuce, strawberries, and almonds, then toss with dressing. You can play with the spinach/lettuce combination however you like it. I usually make a lot of almonds (I use a big bag and double the sugar/butter ratio) because I eat most of them before I put them in the salad! Serves about 8-10. If you do a large bag of spinach and two heads lettuce, you can get about 10-15 small servings.

Crunchy Almond Green Salad

(Sharon Whitaker’s recipe)

1 head iceberg lettuce
1 bunch red tip lettuce
1 bunch green leaf lettuce
Green onions, sliced
1 can mandarin oranges, drained
1 avocado, sliced or cubed (optional)
1 small red onion, diced
2 tbsp. butter
3 to 4 tbsp. sugar
1 small pkg. sliced almonds

Wash, dry, break up lettuce, and mix together. Toss in the green onions, mandarin oranges, avocados, and red onion. Melt the butter over medium heat in a large frying pan. Sprinkle in the almonds. Sprinkle sugar over almonds, and stir constantly over medium heat for 10 minutes or until the almonds look caramel in color. Spread almonds out on waxed paper and separate. Let cool. Break up the bigger chunks of almonds. (Note from all of us: double the almonds because they are yummy!)

2 c. salad oil
1 c. sugar
¾ c. cider vinegar
2 tsp. salt
2 tbsp. regular mustard
2 tbsp. poppy seeds
¼ to ½ c. minced yellow onion

Blend all ingredients except the poppy seeds. Add poppy seeds. Pour dressing over salad right before serving and toss. (This makes a lot of dressing!)

Cookie Salad

1 package fudge-striped cookies
1 large vanilla instant pudding (dry)
2 c. buttermilk
2 cans mandarin oranges
1 can pineapple tidbits
12 oz. cool whip

Mix all together except cookies. Crush cookies and add to salad just before serving.

Chinese Chicken Salad

1 head cabbage, shredded
3 green onions, chopped
1 ½ c. sliced roasted almonds
1 c. sunflower seeds, roasted
1 can mandarin oranges, drained
2 pkg. Ramen noodles, toasted
2 to 3 c. diced, cooked chicken

½ c. oil
1/3 c. red wine vinegar
¼ c. sugar
1 tsp. salt
2 Ramen seasoning packets

Chicken Won Ton Salad

1 ½ cup vegetable oil
1 cup + 2 tsp rice vinegar
4 Tbsp soy sauce
¾ cup sugar
4 Tbsp sesame oil
4 tsp salt
1 tsp pepper
2 ½ tsp dry mustard

Put all ingredients into a blender and blend until smooth. Refrigerate until cold.

2 heads iceberg lettuce
1 head romaine lettuce
4-5 chicken breasts, cooked and cubed
2-3 stalks green onions, cut
½ green and red pepper, cut
2 roma tomatoes, sliced
1 box bow tie pasta, cooked
sesame seeds sprinkled on bow tie pasta
1 can mandarin oranges
Won Ton skins, cut into strips and fried, cooled
handful of snow peas

Put small amount of dressing onto chicken and marinate for a short time. Tear up iceberg lettuce and mix with romaine lettuce. Layer lettuce, chicken, peppers, tomatoes, pasta, orange and onions. Repeat layers (about 3). End with snow peas. Right before serving, add fried wontons and dressing. (You may not need all the dressing.) This recipe is HUGE and feeds about 30 people.

Chicken Salad

2 ½ c. diced, chilled, cooked chicken
1 c. chopped celery
1 c. sliced seedless grapes
½ c. cashews
2 tbsp. chopped fresh parsley
1 tsp. salt
1 c. mayo
½ c. heavy whipping cream

In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, nuts, parsley, salt, and mayo. Fold into the whipped cream. Chill and serve on crescent rolls.

Caramel Apple Salad

4-5 tart apples (around 2 lbs)
5-6 regular sized Baby Ruth candy bars
1 pint whipping cream OR 1 tub Cool Whip (softened)

Chop the green apples and the candy bars into bite sized pieces. Whip the cream and add to the apples and candy bars. Serve chilled. Use either the cream or the Cool Whip but not both! These amounts are approximate.

Brianna’s Spinach Salad

1 head lettuce, washed and torn
1 bag spinach, washed and torn
1 red onion, chopped
Mushrooms, sliced
Bacon pieces
Almonds, sliced and toasted
1 c. shredded Mozzarella cheese
1 bottle Brianna’s poppy seed dressing

Mix everything together except dressing. Pour dressing over just before serving and toss well.

Stew (Crock Pot)

1 pkg. stew meat
Carrots (two regular or 6 baby per person)
Potatoes (1 med. per person)
½ -1 onion
1-2 cans V8 juice (11.5 oz)
1-2 beef bouillon cubes
2 Tbsp. Flour
1 tsp. Steak seasoning
½ tsp. Salt

Place the flour, seasoning and salt in a zip lock bag. Add the stew meat and shake till coated, reserve excess flour mixture. Heat a small amount of oil in a pan and add the seasoned meat. Cook just till browned on all sides. Remove from pan and put meat and drippings in a crock-pot. Mix the V8 and water together and add the excess seasoned flour and bouillon and mix well. Put everything in the crock-pot and turn to High for 4-6 hours or Low for 8-10. You want the liquids to be about ¾ of the way to the top of veggies and meat but not to the top. You can substitute tomatoes with their juice for the V8 or use both.

Potato Soup

White sauce (recipe follows)
2-3 C diced or cubed potatoes
1 C shredded carrots
1 C chopped onion
½ C chopped celery
12 oz chicken broth

Put vegetables and chicken broth in pan and add water just to cover vegetables. Bring to a boil and cook for 20-30 minutes until vegetables are soft. Make white sauce and add to cooked vegetables. Keep hot but do not boil.

White Sauce
¾ C butter
¾ C flour
1 quart half-n-half
2 tsp salt
2 tsp sugar
Melt butter and add flour, salt and sugar. Slowly stir in half-n-half and cook stirring constantly until thick.

Hamburger Soup (Primary Soup)

Grandma Molyneaux used to make this on Primary day when Primary was held during the week after school. She was president at the time and had presidency meeting first and then Primary. She would put it together and leave it on simmer when she left and when she got home, dinner was ready!

1 C cubed potatoes
1 C chopped carrots
1 C chopped onion
2 C chopped cabbage
1 C chopped celery
1 Can tomato soup
5 cans water
1 lb hamburger, browned and drained
¼ tsp. thyme
Salt and pepper to taste

Put everything in large pot and simmer for 20-30 minutes or until vegetables are cooked. You can put it in a crockpot and cook on low for 4 hours.

Clam Chowder (Market Street)

1 C potatoes, diced
1 C celery, diced
1 C onion, diced
1 C green pepper, diced
1 C leeks, diced (wash thoroughly!)
2 cans clams, drained, reserve juice
¾ Tbsp coarse ground pepper
1 ½ Tbsp. salt
¾ Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
¾ C cooking sherry
2 C water
Juice from drained clams
¾ C butter, melted
1 C flour
2 quarts half-n-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. (You can skip this step or combine them in a fry pan and cook over med. heat, stirring for a few minutes.) Combine remaining ingredients EXCEPT half-n-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat and stir in half-n-half until blended. Heat to serving temp and serve.

Clam Chowder (Bratten’s)

2 cans minced or chopped clams
1 C chopped onion
1 C celery
2 C diced potatoes
White sauce (recipe follows)

Put vegetables in large pan and pour juice from clams and enough water to cover the vegetables. Bring to a boil and cook for 20 minutes or until the vegetables are soft. Meanwhile, make white sauce in a separate pan. Add the white sauce to the vegetables and heat through. Do not boil and serve hot with bread or crackers.

White Sauce for Chowder
¾ C butter
¾ C flour
1 quart Half-n-Half
2 tsp. salt
2 tsp sugar
Melt butter and add flour, salt and sugar. Slowly stir in half-n-half and bring to a boil and cook until thick.

Chicken Tortilla Soup

1 medium onion, finely chopped
1 clove of garlic, finely chopped
2 T vegetable oil
4 C chicken broth
¼ C red bell pepper, chopped
1 t ground red chilies
¾ t dried basil leaves
2 t salt
¼ t pepper
1 (15 oz) can of stewed tomatoes, un-drained

2 C vegetable oil
10 corn or flour tortillas cut in 2" strips

2 C cut up cooked chicken breast
Shredded cheese
Avocado slices

Cook and stir onion and garlic in 2 T of oil in a big pot until the onion is tender. Stir in broth and bell pepper, ground chilies, basil, salt, pepper, and tomatoes. Heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Heat oil in skillet and cook tortilla strips until crispy. Divide strips and chicken and avocado in a bowl, add soup, then top with cheese. Serves 4

Cheesy Vegetable Soup

5 carrots
6 stocks celery
3 potatoes
1 onion
2 squares butter (1 cup)
1 ½ qt water
1 cup flour
5 chicken bouillon cubes
1 pound jar cheese whiz

Chop and cook carrots, celery, potatoes and onion until tender, set aside. Melt butter and add flour to make a paste. In a large soup pot, heat and mix water, bouillon cubes and cheese whiz. Add paste, and then add vegetables, heat on stove until ready to eat.


2 tbsp. yeast
2 ½ c. warm water
½ c. sugar
½ c. oil
2 eggs
1 tbsp. salt
6-7 c. flour

Dissolve yeast in water and set aside. Beat sugar and oil together, then add eggs and beat well. Add yeast, water, salt, and 3 c. flour and beat until smooth. Put in dough hooks and add rest of flour. Mix and add flour until dough pulls away cleanly from sides of bowl. Let rise 1-3 hours. Shape into rolls and place on rimmed baking sheet. Let rise 25 minutes, then bake for 20-25 minutes at 375.

Pizza Dough

1 Tbsp yeast (1 pkg)
1 C warm water
1 tsp sugar
1 tsp salt
2 Tbsp oil
2 ½ C flour

Dissolve yeast in water and sugar. Combine remaining ingredients and beat vigorously until mixed. Let rest 5 minutes. Press into greased pizza pan and add sauce and toppings of choice for pizza. Bake at 425 degrees for 20-25 minutes.

Homemade White Bread

¾ cup sugar
¾ cup shortening
2 Tablespoons salt, heaping
5 cups hot water

Mix the above together in Bosch for 1-2 min. (you may need to add a little flour to keep from splashing all over. If you do, subtract from below) Add:

6 cups flour
2/3 cup instant dry powdered milk
3 Tablespoons yeast

Mix together and then add:

5-7 cups flour (until dough seems right)

Let rise 2-3 hours, until doubles. Put into 5-6 bread pans (depending on how large you want your bread) and let rise about 30 more minutes. Bake all together at 350 for 30 min.

Golden Sweet Cornbread

1 C all-purpose flour
1 C yellow cornmeal (white works fine too)
2/3 C white sugar
1 t salt
3 ½ t baking powder
1 egg
1 C milk
1/3 C vegetable oil

Preheat oven to 400°. Spray or lightly grease a 9 inch round, or 8 inch square baking dish. In a large bowl combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean.

Cinnamon Rolls

½ c. warm water
2 pkg. dry yeast (2 tbsp.)
2 tbsp. sugar
1 pkg. (3 ½ oz.) vanilla pudding
½ c. butter, melted
2 eggs, beaten
1 tsp. salt
8 c. flour

In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Add yeast mixture and blend. Gradually add flour; knead until smooth. Place in large greased bowl and cover. Let rise until double. Punch down and let rise again. Roll onto lightly flour surface. Spread 1 c. butter, 2 c. brown sugar, and 4 tsp. cinnamon (all mixed together) over dough. Roll up and cut about every 2 inches. Cover and let rise until double again. Bake at 350 for 15-20 minutes about 1 inch apart on greased pan. Take out when golden; don’t over bake.


2 C Bisquick
½ C sugar
½ C cornmeal
½ tsp baking powder
1 C milk
2 eggs
1 cube (½ C) butter, melted

Mix all ingredients with a fork just until moistened. Spray a 9x13 pan with PAM and pour cornmeal mixture in. Bake at 350 degrees for 30 minutes. Serve warm with honey butter.


2 tbsp. yeast
2 c. warm water
3 tbsp. sugar
2 tsp. salt
¼ c. oil
5 c. flour

Dissolve yeast in warm water. Add sugar, salt, and oil and mix well. Add 3 c. flour and mix well. Add remaining flour one cup at a time. Knead well. Divide into 12 pieces. Roll each into a circle. Spread a small amount of pizza sauce on one side and top with toppings (cheese, pepperoni, olives, ham, pineapple, etc.). Fold empty side over and seal with a fork. Let rise ½ hour to 45 minutes. Bake at 350 for 15-20 minutes. Remove from oven and brush with butter and parmesan, herbs, etc. Serve with warm pizza sauce. This makes a lot- 12 large calzones! Half this recipe if you are feeding a small family!


3 C flour (divided)
2 Tbsp yeast (two packages)
1 Tbsp sugar
1 ½ tsp salt
1 ¼ C warm water
1 Tbsp oil
1 C fresh grated Parmesan cheese (or dry if that is all you have)
1 clove garlic, pressed
2 Tbsp butter, melted
2 Tbsp sesame seeds

Spray a cookie sheet with spray PAM. Combine ½ of the flour (1 ½ C) with yeast, sugar and salt in a large bowl. Add warm water and oil. Beat on medium speed for 3-4 minutes. Stir in Parmesan cheese, garlic and as much of the remaining flour as needed to make a stiff dough. Knead until smooth, four or five times. Divide dough into fourths; shape each into a ball then divide each ball into 10 portions. Shape each portion into an 8 inch rope. Brush each (or dip each) rope with/in butter and sprinkle with sesame seeds and place on baking sheet. Cover and let rise for about 50 minutes. Preheat oven to 400 degrees and bake until lightly browned, 12-15 minutes. Serve warm.

Baked Asparagus with Balsamic Butter Sauce

1 bunch fresh asparagus
Cooking Spray
Salt and Pepper to taste
2 T butter
1/2 T soy sauce
1-2 t Balsamic Vinegar

Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes, or until tender. Melt the butter and stir in soy sauce and balsamic vinegar. Pour over asparagus and serve.
(I got this recipe from Sister's Cafe)

Foil Pack Mac 'n Cheese (Campfire Style)

Picture taken before taking up to campsite.

Fun "tinfoil dinner" for the kids while camping. Even older "kids" (aka grandpa) loved it!

(For each one)
4 3/8" disposable aluminum pie pan (found over with all disposable baking pans)
1/2 cup cooked elbow macaroni
1/4 cup shredded cheddar
1 tablespoon parmesan
1 tablespoon milk
1/2 T butter
salt and pepper to taste

For each dish, let the kids combine all ingredients in their pan. Then seal it in foil (a double layer if cooking over an open flame) Fold over extra foil at the top to make a sturdy handle to put a stick through or tongs through. Hold packet over campfire or set it directly on a grill to melt the cheese (about 7-10 minutes) Let the pack cool briefly and open carefully. Stir up the mac and cheese and enjoy! I make mine ahead of time (like a traditional tinfoil dinner) and brought them up to be cooked at the campsite.

Brown Sugar Smokies

1 (16oz) package little smokies
1 pound bacon
1 cup brown sugar, or to taste
Wooden skewers or toothpicks

Preheat oven to 350 degrees. Cut bacon into thirds. Dredge each piece in brown sugar. Then wrap each piece around a little smokie and slide onto a wooden skewer (or use a toothpick). Arrange on baking sheet and cover liberally with brown sugar. Bake until bacon starts to crisp. Turn them over and bake other side until crisp as well. Serve warm.

April 29, 2009


1 bag already made tortillini from store
Spaghetti sauce
1 can Rotel tomatoes with diced chili's

Cook noodles. Brown hamburger, add 3/4 jar spaghetti sauce and can of Rotel tomatoes with diced chili's. Serve sauce over noodles.


1 lb hamburger, browned
Taco seasoning
1 -2 tomatoes, chopped up
Shredded lettuce
Sliced olives
Shredded cheese
Refried beans, warmed up
Avocado, diced or sliced
Salsa and sour cream

Brown hamburger, then add taco seasoning I usually mix the seasoning with a little water first. Then form an "assembly line" where you come pick up your tortilla and top with choice of toppings, roll up and enjoy!

Super Easy Tortilla Pizza

Flour Tortilla Shells {as many as you want for pizza}
Pizza Sauce
Shredded Cheese
Pizza Toppings

Place tortillas on a cookie sheet {may need several sheets} Spread pizza sauce on tortilla and cover with shredded cheese. Top with desired toppings and sprinkle with a little more cheese. Repeat for desired amout of pizzas. Cook in 400 degree oven for 20 - 40 minutes, depending on how crisp you want the pizza {we like them crispy!}

Not-So-Ordinary, but Oh-So-Easy Spaghetti

Spaghetti noodles
1 lb ground beef
1 can Rotel diced tomatoes with diced green chilis
1 jar spaghetti sauce
Few pinches of brown sugar

Cook spaghetti noodles as directed. Brown hamburger, drain fat. Add spaghetti sauce. Add can of rotel tomatoes, undrained, and a few pinches of brown sugar. Let sauce simmer or keep warm and "marry all the flavors" for about 10 minutes or so. Serve over noodles. Enjoy!

Navajo Tacos

Same as Tacos only serve on Navajo Fry Bread

4 C flour
1 t salt
1 T shortening
1 T and 2 t baking powder
1 t dry milk
1 1/3 C warm water
1 T shortening {cut in}
2 qts oil

For a smaller batch:
3 C flour
1 t salt
1 T baking powder
1 1/2 cup water
1 T shortening cut in

Mix ingredients and let sit for 10 - 15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. {In some tribal traditions a hole is always made in the center which has spiritual significance}
Fry in deep hot oil to a light golden brown, turn once to brown both sides. {Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top}. Drain bread well and pat with paper towel to remove excess oilk. Keep covered in a bowl while cooking to keep bread warm.

Toppings can include:
Black Olives


Add a layer of pepperoni to your lasagna recipe.


1/2 lb hamburger
1 can "Old El Paso" enchilada sauce
2 cups grated cheese, any kind
4 - 6 tortillas

Brown hamburger, drain. Add sauce, reserving about 1/3 of the can} and heat through. PUt sauce into a tortilla, add cheese andn roll up. Place in an 8x8 pan. repeat with remaining tortillas and sauce and cheese. Pour remaining sauce over the tortillas and top with cheese. bake at 350 degrees for 30 minutes.

Crock Pot Taco Soup

1 lb hamburger, browned {can brown with 1/2 onion for extra flavor}
2 cans corn {regular size cans with liquid}
1 - 2 cans kidney beans, drained {or pinto or black beans}
1 - 2 cans stewed or diced tomatoes {with liquid}
1 packet taco seasoning

Put all ingredients into crock pot. Cook on low 6 - 8 hours. Serve with tortilla chips, shredded cheese, avocado. We usually cut up flour tortillas and brown in oven.

Crock Pot French Dip

1 {3 - 4 lb} chuck roast, fat trimmed off
1/2 C soy sauce
1 beef bouillon cube
1 bay leaf
3 - 4 peppercorns
1 t dried rosemary, crushed
1 t dried thyme
1 t garlic powder

Put roast and all ther ingredients in crock pot. Fill with water until roast is almost covered. Cook on low all day, until meat is tender and falls apart. Pull meat apart and serve on toasted deli-style buns. Remove bay leaf. Strain liquid and serve as au jus sauce.

Crock Pot Chili

1 large can pinto beans
1 can diced tomatoes
1/2 onion, chopped
Green pepper {optional}
1/2 lb hamburger, browned
1/2 chili brick

Crock Pot Beef Tips and Gravy

Round Steak {whatever size you'll eat}, cut into small bite size pieces
1 can cream of mushroom or cream of celery soup
1 soup can of water
1 package onion soup mix

Put all in crock pot on low for 6 - 8 hours. Serve over rice

Confetti Spaghetti

1 package {12 oz} spaghetti
1 lb ground beef
1 medium green pepper chopped {optional}
1 medium onion chopped {optional}
1 can {14 1/2 oz} diced tomatoes, undrained
1 can {8 oz} tomatoe sauce
1 T brown sugar
1 t salt
1 t chili powder
2 t pepper
1/4 t garlic powder
3/4 C shredded cheddar cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green peppers, and onion over medium heat until meat is not longer pink; drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, and garlic powder. Drain spaghetti; add to the beef mixture. Transfer to a greased 9x13 baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese and bake 5 minutes longer or until cheese is melted

Barbequed Ribs

2 1/4 C ketchup
2 1/2 T worchestershire sauce
3/4 t red pepper
3/4 t chili powder
1/2 C tarragon vinegar
1/2 C sugar
6 cloves garlic
1 T minced onion
1 C water
Pork Ribs

Place pork ribs on a broiler pan and palce under broiler until browned, turning once. Mix all ingredients together and palce in browned ribs and barbeque sauce in crockpot. Cook on low for 8 - 10 hours

Baked Ziti

12 - 16 oz ziti noodles
1 large can spaghetti sauce
1 lb hamburger
1/2 lb cheese
Parmesan cheese

Cook noodles according to directions. Brown hamburger and add spaghetti sauce. Put cooked noodles in 9x13 dish and add grated cheese and sauce. Mix. Bake at 350 degrees for 20 - 30 minutes. Take out and sprinkle with parmesan cheese.

Peanut Butter Cup Cookies

1 3/4 C flour
1/2 t salt
1 t baking soda
1/2 C butter, softened
1/2 C sugar
1/2 C peanut butter
1/2 C brown sugar
1 egg
1 t vanilla
2 T milk
40 peanut butter cups, unwrapped

Preheat oven to 375 degrees. Sift together flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add flour mixture; mix well. Shape into 40 balls and place each in an uncreased mini muffin pan. Bake for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Magic Brownies

6 T cocoa
2 sticks of butter, melted

In separate bowl cream:
2 C sugar
4 eggs

Butter and cocoa

Blend in:
1 3/4 C flour
1 t vanilla
1/8 t salt

Bake at 350 degrees for 30 minutes
While still warm, glaze.

1 t vanilla
4 C powdered sugar
1 stick melted butter
4 T cocoa
4 T milk

Blend and drizzle over brownies

Caramel Popcorn

1 C butter
1 C light karo
3 C brown sugar
1 can sweetened condensed milk
4 bags homestyle popcorn, popped and kernels removed

Melt butter. Add sugar and karo. Stir over low heat until smooth and add milk. Bring to a boil {still over med-LOW heat} and stir to soft ball stage. Pour over popcorn.

Chocolate Scotcheroos

1 C light corn syrup
1 C sugar
1 C peanut butter
6 C Rice Krispies {or Cocoa Krispies}
1 C semi-sweet chocolate chips
1 C butterscotch chips

Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, sitrring frequently until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. mix well. Add Rice Krispies cereal. Sitr until well coated. Press mixture into 9x13 pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm.

Andes Mint Cookies

From my friend Jocee
3/4 C butter
1 1/2 C brown sugar
2 T water
2 C semi-sweet chocolate chips
2 eggs
2 1/2 C flour
1 1/4 t salt
Andes Mints

In pan on low heat, melt butter, sugar, and water. Add chocolate chips and stir until melted. Remove from heat and continue stirring till chocolate is melted. Pour into large bowl and let stand 10 minutes. Cool. Beat in eggs. Add dry ingredients and beat till blended. Chill dough 1 hour. Shape into balls and bake 12 - 13 minutes at 350 degrees. Remove from oven and immediately put on mint. When melted, spread around.

Yummy Cereal Mix

6 C Rice Chex
6 C Golden Grahams
1 C coconut
1 small pkg silvered almonds
1 1/2 cubes butter
1 C karo
1 C sugar

Bring butter, karo, and sugar to boil. Boil for 2 minutes. Pour over large bowl with cereals, coconut, nuts, mixed together. Mix till all coated. (I added M&Ms to the batch I made in the picture and it was WAY good!)

Strawberry Yum Yum

Bake a white cake mix in a cookie sheet, let cool.

1 C powdered sugar
2 boxes cream cheese, softened
2 t vanilla

1 large container Cool Whip

Out creamed mixture over cooled cake and top with a can of Danish dessert with strawberries.

Raspberry Cream Cake

White cake mix
2 {8 oz} cream cheese, softened
1 C powdered sugar
16 oz Cool Whip
1 box raspberry Danish dessert
1 small bag frozen raspberries

Make cake mix according to directions. Pour half the batter into a 9x13 pan and bake till golden. I usually throw the rest of the batter out; you don't need it. Don't let anyone watch you who has a hard time wasting things. ;) Let the cake cool. Whip together cream cheese, sugar, and Cool Whip. Spread over cake and put in fridge. Make the danish dessert according to directions for pie glaze. Add raspberries and let it cool. Spread over the top of pan and put back in fridge until served.

Puppy Chow

1 C chocolate chips
1/2 C peanut butter
1/4 C butter
1 t vanilla
9 C Chex
1 1/2 C powdered sugar

Microwave chocolate chips, peanut butter, and butter for 1 minutes; stir. Repeat till smooth {in 30 second intervals}. Stir in vanilla. Pour over CHex in large Tupperware bowl with lid and mix. Add powdered sugar and put lid on. Shake it till all the cereal is coated!

{Also known as Muddy Buddys}

Pumpkin Pie

1 {29 oz} can pumpkin
2 C sugar
1 t salt
3 T flour
2 t pumpkin pie spice
1 {13 oz} can evaporated milk
1/4 C Karo syrup
3 eggs
2 t vanilla

Mix all ingredients together. Makes enough for two pie shells. Bake 15 minutes at 400 degrees, then 45 - 50 minutes at 350 degrees.

Peggy's Chocolate Chip Cookies

Blend until smooth:
1/2 C shortening
1/2 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
1 t vanilla

Gradually add to blended mixture:
3 C flour
1 t baking soda
1 t salt

Stir in:
2 C milk chocolate chips
1 C semi-sweet chocolate chips
{or any other combination of chips, white chocolate, mint, etc.}

Mix well.
Bake at 375 degrees for 8 - 10 minutes.

Peggy used to work with me. She died from ovarian cancer a few years after I started working there. We were really good friends.

Peach Pie

26 big marshmallows
1/2 C milk
Melt, mix, and stir. Set aside to cool.

Cut up about 8 peaches.

Whip 1/2 of whipping cream
Fold whipping cream into marshmallow mix.
{I just buy piecrust but you can make one if you like. Have your pie crust cooked and cooled by this point}

Put 1/4 of your marshmallow/whipped cream mixture at the bottom of the pie crust. Then put on the peaches. Finally put on the remaining marshmallow/whipped cream mixture. Put in the fridge for about 3 hours before eating.

Peach Dessert

2 cans Eagle brand milk
1/2 C lemon juice
1/3 C lime juice
12 oz Cool Whip

Mix together with a wire whisk.

Make a graham cracker crust using 2 packages graham crackers crushed and mix with 1 cube melted butter. Press into a rectangle cake pan. {Save a little crust to sprinkle on top}.

Put half of the filling on top of crust. Put sliced fresh peaches on next. Add remaining filling and sprinkle with remaining crust crumbs. Refrigerate.

Oreo Truffles

1 package Double Stuff Oreos
8 oz cream cheese, softened
(Almond bark candy coating) or (melt 2 c. semi-sweet choc. chips w/ 1 tbsp. shortening)

Feed all Oreos through a food processor for very fine crumbs. Put in mixer bowl. Add cream cheese and beat together. Form into small balls. Refrigerate for at least 1 hour {longer works best}. Melt melting chocolate. Dip Oreo balls into chocolate and put on wax paper. Let set up. Drizzle with white or brown chocolate.

Oreo Trifle

2 packages ladyfingers {look in bakery section by the cakes - ask if you need to}
2 {3.4 oz} pkgs instant chocolate pudding
4 C milk
8 oz cream cheese, softened
32 Oreo cookies
12 oz Cool Whip

Beat cream cheese alone. Pour in 3 C milk and the two pudding mixes and beat well. You will still see lumps of cream cheese. Set aside. Open one package lady fingers and take out half. Split those in half and arrange on bottom of dish, cut side up. Drizzle 1/4 C milk over them {it moistens them}. Spread 1/4 of the pudding mixture on top, then 1/4 of the Cool Whip, then top with 8 crushed Oreos. Repeat 3 times, ending with Oreos. Cover and refrigerate at least 6 hours {overnight is fine}.

No Bake Cookies

2 C sugar
1/2 C butter
1/4 C cocoa
1/2 C milk
1/4 t salt
1/2 C peanut butter
1 t vanilla
3 C oatmeal

Combine sugar, butter, cocoa, milk, and salt. Bring to a boil and boil 2 minutes. Remove from heat. Add peanut butter and vanilla and mix, then add oatmeal. Drop onto waxed paper quickly.

Mud Pie

40 Oreo cookies
1 cube melted butter

Crush Oreos and mix with butter. Press into 9x13 pan.

Spread 1/2 gallon chocolate ice cream {or any flavor, green mint is good, too] onto the crust. Spread 1 carton Cool Whip on ice cream and drizzle chocolate syrup over top. Freeze until ready to serve.

Marshmallow Brownies

{Grandma Mx's Recipe}

1 C butter
1/2 C cocoa
2 C sugar
4 eggs {added one at a time}
2 t vanilla
1 1/2 C flour
1/2 t salt
1 package miniature marshmallows
Frosting {recipe below}

Mix the butter, cocoa and sugar and cream. Add the eggs one at a time and the vanilla and then add the flour and salt. Spread on greased and floured cookie sheet. Bake at 350 degrees for 20 - 30 minutes. Sprinkle with miniature marshmallows immediately after taking out of oven. Cover with a dishtowel and let sit for 1 hour. Frost with frosting.

1/2 C butter
1/4 C canned milk
1 2/3 C powdered sugar
3 T cocoa
1 t vanilla

Kellogg's Rice Krispies Treats - Original

3 T butter
1 package {10 oz, about 40} regular marshmallows or 4 cups miniature marshmallows
6 C Kellogg's Rice Krispies cereal

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 9x13 pan coated with cooking spray. Cut into squares when cool. Melt chocolate chips for topping and spread evenly.

Homemade Oreos

2 Devil's Food cake mixes
4 eggs
3/4 C vegetable oil

Mix dry cake mixes with eggs and oil. Roll into balls. Bake at 350 degrees for 7 - 8 minutes. Cool completely.

8 oz cream cheese, softened
1/2 C butter, softened
3 C powdered sugar
1 t vanilla

Whip together until smooth.
Frost between two cookies.

Grasshopper Pie

Chocolate Chookie Crust:
24 chocolate sandwich cookies, finely crushed {oreo type}
1/2 C melted butter

1/4 C milk
1 {7 oz} jar of marshmallow cream
4 drops peppermint flavoring
4 drops green food coloring
2 C whipping cream

Combine cookie crumbs and melted butter, press into greased 9x13 pan. Reserve 1/2 C crumbs for topping. In a mixing bowl, gradually add milk, peppermint flavoring, and food coloring to marshmallow cream. mix well. Whip cream and fold into mixture. Pour into pan. Sprinkle with remaining crumbs. Freeze. Cut into squares and serve.

April 28, 2009

Grandma Gleed's Coconut Macaroons

Combine in a large bowl:

6 C lightly packed coconut {it takes a couple of batches to figure out just how firmly to pack the coconut. Not firm enough and the cookies will spread too much, too firm and the cookies will be dry}.
1 can sweetened condensed milk
1 - 2 t almond extract
1 t good vanilla

Mixture will be stiff so go ahead and get your hands into it. Pack mixture into an ice cream scoop and place on parchment lined baking sheet. Bake at 350 degrees for 12 - 15 minutes or until nicely browned. Cool completely. Trim if desired.

Melt over double boiler:

1 {12 oz} package semi-sweet chocolate chips
1 t vegetable oil

Dip the bottoms of the macaroons into the chocolate and place on parchment to cool.

Note, this will always take longer than you think. If you are in a rush, place in fridge to speed up cooling.

Gooey Brownies

1 19.8 - 21.5 oz package brownie mix
1 1/2 C tiny marshmallows
1/2 C chocolate candy pieces {m&m's are the best}
1/2 C chocolate chips
1/3 - 1/2 C caramel topping

Prepare the brownie mix according to the package.
Bake in a 9x13 pan at 350 degrees for 24 - 27 minutes. Remove pan from oven and top with marshmallows, candy, chocolate chips and caramel. Bake 1 - 3 minutes more until marshmallows are puffy.
Cool and enjoy!

German Chocolate Frosting/Topping

{Julia Cole's Recipe}

In a saucepan on the stove, add one can of evaporated milk.
Stir in 1 1/2 C sugar.
Chop 3/4 C butter and add to mixture.
Add 4 eggs.
Stir and cook until mixture is bubbling and turns golden {about 12 minutes}.
Turn heat off and add 2 t vanilla and one package of coconut.
Then add 1 1/2 - 2 C chopped pecans.
Stir together and serve.

Fruit Pizzas/Cream Cheese Frosting

8 oz cream cheese, softened
1 C sugar {white}
1/8 t vanilla
1 1/2 C cool whip

Whip cream cheese and sugar together. Add remaining ingredients. It's a little different than other cream cheese frostings - it's more of a whipped frosting.

Chocolate Frosting

3 C powdered sugar
1/4 C cocoa
1 pinch salt
1/4 C {1/2 cube} butter
1 t vanilla
1/4 milk

Chocolate Chip Pudding Cookies

2 1/4 C flour
1 t baking soda
1/2 t salt
1 C butter, softened
1/4 C sugar
3/4 C brown sugar
1 t vanilla
1 {3.4 oz} pkg instant vanilla pudding
2 eggs
1 package milk chocolate chips

Combine flour, salt, baking soda and set aside. Combine butter, sugars, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture, then stir in chocolate chips. Bake at 375 degrees for 9 - 10 minutes. Makes about 4 dozen cookies. Kyle likes them rolled in sinnamon/sugar mixture before baking. The dough freezes well.

Caramel Pretzel Cookies

1 package Rolo candies {regular size}
1 package mini pretzel knots
Whole pecans

Spray cookie sheet with Pam spray and lay prezels in single rows on sheet. Place one Rolo candy on each prezel and place in 300 degree preheated oven for 3 - 5 minutes until softened. Press pecan on top as soon as you remove from oven.

Caramel Brownies

45 - 50 caramels {1 bag}
1/3 C evaporated milk
1 yellow cake mix
1/3 C evaporated milk {again}
2/3 C melted butter
1/2 C flour
1/3 C cocoa
1 bag milk chocolate chips

Melt caramles and 1/3 C evaporated milk in microwave for 2 minutes. Stir until creamy, microwaving for 1 minute more if necessary. Mix toegher cake mix, butter, flour, and other evaporated milk. Take two thirds of the dough and press into a 9x13 pan. Bake at 350 degrees for 6 minutes. Mix cocoa into remaining batter. Take cake out. Sprinkle with chocolate chips over top, then pour caramel over. Drop remainig batter on top. Bake at 350 degrees for 15 minutes. Let cool 10 minutes and refrigerate 15 - 20 minutes for caramel to set up.

Swedish Pancakes

1 C milk
3 eggs
1/4 C sugar
3/4 C flour
Dash salt

Mix all ingredients in your blender. Spray a griddle with Pam and pour better slowly into shape of large pancake. {It's a runny batter}. We usually get two on a large griddle at a time. Flip like a pancake. When done, spread with butter, then fruit and powdered sugar. Roll up and eat!

We like chopped strawberries the best. Kyle's mom likes just yogurt and sliced banana. We just do butter and powdered sugar for the kids most of the time. They love it!

Sourdough Pancakes

{Kenny and Kelly Gleed's recipe}

12-24 hours early combine the following in a plastic bowl:
5 C flour
1 packet fast rising yeast
2 T sugar
{mix with wooden or plastic spoon, no metal}
5 C warm water
Mix well and cover

When ready to make, add:
3-4 eggs
2 T sugar
1 t salt
1/2 C dry milk {sometimes-it's okay without it}
Mix and set aside

Combine 1 1/2 t baking soda and 1/4 C water ~ then add to the mixture.
It should bubble.
Pour on griddle and enjoy!

French Toast Batter

2 eggs
2/3 C milk
1/4 t cinnamon
Dash nutmeg
Dash vanilla {optional}
Dash salt
6 slices bread

Dutch Babies {German Puff Pancakes}

1 cube butter
4 beaten eggs
1 C flour
1 C milk
Pinch of salt

Put the butter in a 9x13 pan and palce in 375-degree oven to melt. Mix the beaten eggs, flour, milk, and salt together. When butter is melted, our the egg mixture in the pan and bake for 20 - 25 minutes. It will puff up really big. It is done when it is golden brown. Serve with syrup, fresh fruit, cinnamon, sugar, whipped cream, or is it good with butter.

Butterscotch Bundt Rolls

1/2 C chopped pecans
18 frozen Rhodes Rolls
1 {3.4 oz} pkg cook-n-serve butterscotch pudding {not instant}
1/2 C packed brown sugar
1/2 C melted butter

Sprinkle pecans in bottom of bundt pan.
Place frozen rolls on top.
Sprinkle pudding and brown sugar on top then drizzle butter ove it all.
{If you want, you can combine the butter, pudding, and brown sugar all together, then pour it over. Either way works.}
Cover pan with a dish towel and let it rise overnight. In the morning, bake at 350 degrees for about 25 minutes. Cool 5 minutes and invert onto serving plate.
note: if you use more than 18 rolls it bakes up too high and oozes all over your oven. I've seen a recipe call for 24 rolls...DON'T DO IT!

Homemade Root Beer

5 lbs dry ice
5 lbs sugar
5 gallons water
1 bottle root beer extract

Combine all in a 5 gallon container.

Orange Julius

1 C milk
1 C water
2 tsp vanilla
1/4 C sugar
1/2 {6 oz} frozen orange juice concentrate
10 - 12 ice cubes

Combine all ingredients in a blender and blend until smooth.


Chopped cilantro to taste
4 tomagoes, diced
1 large onion, diced
2 avocadoes, diced
Squeeze of one lemon
1 can El Pato sauce {small yellow can with a duck on it, is a type of tomato sauce, I find it at Albertson's}
1 small can tomato sauce
Salt and Pepper

Mix all together.
Store leftovers in fridge.

Ranch Chip Dip

1 envelope Hidden Valley Ranch mix
8 oz cottage cheese
8 oz sour cream

This is the normal dip, only doing 1/2 sour cream and 1/2 cottage cheese. It is simple but sooo yummy!

Cream Cheese and Chipped Beef Bread Dip

1 large jar chipped dried beef, chopped
1 8 oz cream cheese, softened
1/4 C green onion, chopped
1 C sour cream
1 loaf round bread

Cut top from bread and scoop out the inside bread, leaving a small amount on sides and bottom. Mix the beef, cream cheese, onion, and sour cream. Scoop the mixture into the hollowed out bread, replace the top of the bread and wrap securely in tin foil. Bake at 325 degrees for 2 hours. Serve warm with the scooped out bread and crackers.

Bacon Wrapped Water Chestnuts

1 lb bacon cut into halves
2 cans whole water chestnuts
3/4 C brown sugar
3/4 C ketchup

Wrap half a bacon strip around the water chestnut and secure with a toothpick. Bake at 350 degrees for 45 minutes. Mix brown sugar and ketchup and pour over chestnuts and bake an additional 15 minutes.
Serve warm.
Related Posts with Thumbnails