Peppermint Bark Popcorn

Recipe courtesy of Our Best Bites
(check there for photos, etc.)

2 bags microwave popcorn
1 lb Almond Bark (or white chocolate chips)
1 6oz box candy canes, crushed. (About 1-1 1/2 C)
2 tea. peppermint extract, or a few drops of peppermint oil

3/4 C semi-sweet chocolate chips

Place popcorn in a very large mixing bowl.

Crush the candy canes (easiest, although very noisy, if done in a food processor or blender).

Melt the almond bark, (or white chocolate) in your microwave. (cook on 1 min intervals, and stir in between until smooth.)

When your almond bark is melted, add the peppermint extract. It will seize a little bit (get kind of lumpy) but it's totally fine. If you use a peppermint oil it shouldn't seize at all, just make sure to only use a few drops as oil is stronger than extract. Pour over popcorn, add crushed candycanes and stir to combine.

Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it "dry".

While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn.

Chocolate Silk Pie

This recipe is modified from the Pioneer Woman's "Mocha Silk Pie". (Photo from pioneer woman as well) So Yummy! It was hand's down everyone's favorite of my Thanksgiving meal!

• 2 sticks Butter (salted)
• 1-½ cup Sugar
• 4 ounces Semi-sweet (or Bittersweet) Chocolate
• 1 teaspoon Vanilla Extract
• 4 whole Large Eggs

In small microwave safe bowl, melt 4 ounces of chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In the bowl of your mixer (fitted with the whisk attachment), beat butter and sugar, until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. (I used a store bought graham cracker crust because I was feeling lazy...you can make your own our use an oreo crust, whatever works for you!)
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.

**Note: this recipe, you might have noted, contains raw eggs. If this gives you pause, then don't make it. :) But, have you ever eaten raw cookie dough?

Pumpkin Spice Whoppies with Creamy Marshmallow Spice Filling

1 C. Canned Pumpkin
1/3 C. Butter, Soft
1 Pkg Spice Cake Mix
2 Eggs
1/2 C. Milk
1 Recipe Marshmallow-Spice Filling

Preheat oven to 375. Line a cookie sheet with parchment paper or foil (grease foil). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs and milk; beat on low speed until combined, and then on medium speed for 1 minute.

Using a 1 T cookie scoop or by the heaping tablespoon, drop mounds of batter 3" apart on cookie sheet. Bake for 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets with new paper as needed. You can make cookies ahead of time and store them at room temperature for 24 hours. Prepare Marshmallow-Spice Filling, can make ahead of time and store in a bowl in the refrigerator. Spread about 2-3 T filling on the flat side of one cookie; top with second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Serves 15-18

Creamy Marshmallow Spice Filling
1/2 C. Butter, soft
1 8oz Cream Cheese
2 C. Powdered Sugar
1/2 of a 7 oz jar of Marshmallow Cream
2 t. Vanilla
1/2 t. Cinnamon
1/2 t. Nutmeg

Beat butter and cream cheese together until smooth. Add powdered sugar, marshmallow cream, vanilla and spices. Beat well until combined.

Broccoli Soup

1 Bunch Broccoli
4 Chicken Bouillon
1 Chopped Onion
2 Cups Water

Boil until tender.

3/4 sq. Margarine
1/2 Cup Flour
2 Cups Milk
2 Cups Grated Cheddar Cheese

Make white sauce; add cheese. Add broccoli mixture.

Pumpkin Cream Cheese Muffins

Ingredients:

3 eggs, divided

1 1/3 cup sugar, divided

1 1/4 cup flour

2 1/2 teaspoons cinnamon

3/4 cup oil

1 can pumpkin

1 teaspoon baking soda

1/2 teaspoon salt

8 oz package cream cheese, softened

Directions:

Combine 2 eggs, one cup sugar, oil and pumpkin in the bowl of an electric mixer fitted with the paddle attachment. Beat mixture at medium speed for 5 min, scrape down sides of bowl and add flour, cinnamon, baking soda, and salt. In a separate bowl, blend together cream cheese, remaining egg, and sugar. Pour pumpkin mixture into prepared muffin tin ( I used decorative paper liners), filling 2/3 full. Place a heaping tablespoon of cream filling in the center of each muffin. Sprinkle with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Make 1 1/2 dozen.

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

3 tablespoons flour

2 tablespoons butter, softened

Combine all ingredients with a pastry cutter, until it resembles coarse bread crumbs.

Pioneer Woman's Peach Crisp with Maple Cream Syrup

Ingredients

* 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
* 1 cup Flour
* ½ cups Sugar
* ½ cups Light Brown Sugar, Firmly Packed
* ½ teaspoons Ground Cinnamon
* ½ teaspoons Ground Nutmeg
* ¼ teaspoons Salt
* 1 stick Butter (1/2 Cup)
* ½ whole Lemon
* 7 Tablespoons Real Maple Syrup, Divided
* 1-½ cup Whipping Cream
* 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Pioneer Woman's Apple Dumplings

Ingredients

* 2 whole Granny Smith Apples
* 2 cans (8 Oz. Cans) Crescent Rolls
* 2 sticks Butter
* 1-½ cup Sugar
* 1 teaspoon Vanilla
* Cinnamon, To Taste
* 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Bruce's Eggnog Pumpkin Pie

1 Can (15 oz) pumpkin puree
1 1/4 cup eggnog
2/3 cup sugar
3 eggs
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 unbaked pastry shell (9 inches)

Combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice, and salt. Pour into pastry shell. Bake at 375 degrees for 60 - 65 minutes or until a knife inserted near the center comes out clean. Refrigerate until serving.

BANANA NUT SHEET CAKE

Cream:

1 Cup Sugar

½ Cup Butter or Margarine

2 Eggs

1 Cup Buttermilk (substitute = mix 1 Tbsp Vinegar with approximately 1 Cup Milk)

1 Cup Chopped Nuts (suggestion = Pecans)

Add:

2 Cups Flour

1 tsp Baking Soda

1 tsp Vanilla

2 ½ Regular-Sized Bananas, Mashed

Mix all ingredients together. Pour into a greased 9”x13” pan. Bake at 350 degrees for 35-40 minutes. Another option is to pour mixture into a sheet cake pan and bake for 15 minutes at 350 degrees. Check cake consistency with a toothpick.

FROSTING

Boil over low heat for 2 minutes, stirring constantly:

½ Cup Butter or Margarine

1 Cup Brown Sugar

Stir in ¼ Cup Milk.

Continue stirring until mixture comes to a boil. Cool mixture to lukewarm temperature. Add 1 3/4 Cups Powdered Sugar. Beat until mixture has a consistency that will be easy to spread (hot water may be added to thin frosting).

BUTTERMILK PANCAKE SYRUP

BUTTERMILK PANCAKE SYRUP

1 cube butter
1 c. sugar
1/2 c. buttermilk
1/2 tsp. baking soda
1 tsp. vanilla or maple flavoring

Bring butter, sugar, buttermilk and soda to a boil. Boil one minute. Remove from heat and add vanilla or maple flavoring.

Mini Gingersnap

Ingredients:

2 ¼ cup shortening
3 cups sugar
¾ cup molasses (I use full flavor)
3 eggs
6 cups flour
1 ½ tsp salt
2 T soda
2 tsp ginger
3 tsp cinnamon
2 tsp cloves

Method:

Preheat oven to 350 degrees. Melt shortening in a 3 - 4 quart saucepan over low heat. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift together flour, soda, and spices. Add to first mixture. Mix well; chill. Form into 1/2" balls and place on a greased cookie sheet 1" apart. If you would like a little sparkle to your cookie, roll in sugar OR top each cookie with a bit of raw sugar before baking. Flatten with the bottom of a glass and bake for 8 - 10 minutes (surface should just begin to show cracks). DO not over bake. These are not crispy cookies. They should be soft and chewy.

use with Gingersnap dip

Gingersnap Dip

Ingredients:

1-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed

Method:

In a small mixing bowl, combine the cream cheese, powdered sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.

serve with mini gingersnaps

Baked Cheesy Dip

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated
4 oz. chopped green chilies
Green onion
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Method:

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Bajio Chicken

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Chili Cheese Frito Salad

3 (14 oz.) cans of corn, drained
1/4 of a red pepper, diced
1/4 green pepper, diced
1/4 red onion, diced
1 cup grated cheddar cheese
1 1/4 cup mayonnaise
1 (9 1/4 oz) bag of chili cheese fritos

Combine corn, peppers,onion, cheese, and mayo in a bowl. Refridgerate until ready to serve. Just before serving mix in the fritos. Save a handful to sprinkle on the top.

Lion House Pumpkin Cream Cheese Pie

Ingredients:

1 unbaked 9-inch pie shell
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla


Beat cream cheese, sugar, salt and spices until fluffy. Add eggs. Beat in pumpkin and vanilla. Pour into pie shell. Bake at 350 degrees for 55 minutes, or until knife inserted near center comes out clean.

Makes 1 pie.

Cinnamon Maple Cream Syrup

This recipe came from Studio 5 - Amy Richardson

Ingredients:

* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/4 water
* 1/2 cup maple
* 1//2 cup heavy cream
* 1/2 tsp vanilla
* 1/2 tsp cinnamon

Method:

In a small saucepan, bring sugars and water to a boil. Boil until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve warm or cool, according to preference.

Serve with Pumpkin Cornmeal Waffles

Makes 2 1/2 cups

Pumpkin Cornmeal Waffles

This recipe came from Studio 5 - Amy Richardson
(serve with cinnamon maple syrup)

Ingredients:

* 1 1/2 cups flour
* 1 cup corn flour or finely ground corn meal
* 3 3/4 tsp baking powder
* 1 1/4 tsp kosher salt
* 1/2 cup brown sugar
* 2 tsp cinnamon
* 1 tsp ginger
* Dash of cloves
* 4 eggs
* 1 cup pumpkin purée
* 1 cup buttermilk
* 1 cup whole milk
* 6 tbsp butter, melted
* 1/2 cup chopped sea salt pecans

Method:

In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.

In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.

Add to flour mixture and stir until just moistened.

Cook waffles on low according to manufactures instructions until lightly browned and crisp.

Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.

* Waffle batter can be made the night before and refrigerated.

4-6 servings

Easy Microwave Caramel

2 Cups Sugar
1 Cup light Karo Syrup
1 Cup Butter (2 cubes)
1 Can Sweet & Condensed Milk
1 tsp. vanilla

(optional: 1 cup cream)

In a large glass bowl, combine sugar and corn syrup. Stir together. Add butter, cut into slices (to help with faster melting). Microwave until butter is melted (approx. 2 minutes). Stop microwave and stir making sure that butter and sugar is melted. Once Butter and sugar is melted, add sweet & condensed milk. Microwave for 12 minutes, stopping to stir every 3 minutes. Add vanilla once you are done.

**Optional cream may be added with sweet & condensed milk. It will make the caramel softer and more like a "dipping" or fondue caramel.

Mindy's "Soft Batch" Chocolate Chip Cookies

1 C. Crisco
1 C. Butter
1 C. Sugar
1 C. Brown Sugar
4 eggs
1 package vanilla pudding
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 1/2 C. Flour
1 bag of chocolate chips

Cram crisco, butter and sugars. Add Vanilla. Combine dry ingredients in a separate bowl, then add to wet ingredients. Add Chocolate chips last. Bake at 350 for 9 minutes

Serious Vanilla Ice Cream

Recipe courtesy Alton Brown, 2005

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Ranger Cookies

Ingredients:

• 1 cup shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups corn flakes
• 2 cups quick cooking oats
• 1 cup flaked coconut
• 1 teaspoon vanilla extract

Preparation:

In a large mixing bowl, cream shortening and sugars until light and fluffy. Add eggs and beat until well blended and smooth. Sift flour, soda, baking powder, and salt into a separate bowl. Add corn flakes and oatmeal and sifted dry ingredients to the creamed mixture; stir in coconut and vanilla. Drop by spoonfuls onto greased cookie sheet and bake at 350° for about 10 to 12 minutes.

Makes about 6 to 7 dozen ranger cookies with oats and coconut.

Corn Casserole

1 c. whole kernel corn with juice
1 c. cream style corn
8 oz. sour cream
1/2 c. butter, melted
1 (8 oz.) box Jiffy corn muffin mix
1 egg
1/2 tsp. salt
1/2 tsp. pepper

In 2 quart baking dish, mix together melted butter, slightly beaten egg, sour cream, muffin mix, salt and pepper. Add corn and mix thoroughly. Bake at 350 degrees for 45 minutes or until golden brown. Serves 8-10

Blueberry Boy Bait

2 C. Flour
1 C. Sugar
2/3 C. Margarine
1 tsp. baking powder
2 eggs
1 C. milk
2 C. blueberries

Beat egg whites stiff, then in a separate bowl, mix flour and sugar. Cut in butter until “pea size”. Take out ¾ C. of the mixture and set aside. Add to the remaining dry mix, the baking powder, unbeaten egg yolks, and milk. Stirring gently, fold in the egg whites. Spread in sprayed pans (2) 8-9 inch rounds. Arrange 1 C. blueberries per pan over batter. Sprinkle with extra mixture. Bake at 350 degrees for 40-45 minutes.

Cookie Dough Truffles

Ingredients:
1 cup butter
3/4 cup of brown sugar
1 small box instant vanilla pudding
1/4 cup milk
1 tablespoon vanilla
1 teaspoon baking soda
2 cups flour
Mini Chocolate Chips
Chocoloate bark

Cream together butter and brown sugar. Then add vanilla pudding. Mix well. Stir in milk and vanilla. Then slowly add baking soda and flour. Finally add chocolate chips. Use a cookie scoop to make balls, then roll to smooth with your hands. Cover and chill for at least 30 minutes.

Melt chocolate bark in microwave. Dip balls into chocolate. Bottom first. Let rest on wax paper. Once dry, dip the top.

Creamy Harvest Vegetable Soup

1 medium onion, chopped

3 tablespoons olive oil

4 cups chicken stock

5 – 6 medium red potatoes, cubed

vegetables of choice (carrots, zucchini, peas, corn, etc.)

1/2 cube of butter (1/4 cup)

1/2 cup of flour

4 cups milk

4 – 8 ounces cream cheese

2 cups cheddar cheese

salt and pepper to taste

1 shot of Tabasco (optional)

In a large pot, saute onion in 1 T. olive oil. Pour in chicken stock and chopped potatoes. Bring to a boil and reduce to a simmer.

Prepare remaining vegetables into bite sized pieces. In a large pan, saute vegetables until starting to soften and golden. Remove to a plate and set aside. Add butter and allow to melt. Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux. Whisk in the milk and allow to thicken.

Pour thickened milk into the stock pot with stock. Add the remaining vegetables. Add cream cheese (in small pieces at a time). Add grated cheddar cheese. Allow cheeses to melt. Season with salt and pepper to taste. Serve immediately.

Slow-cooker Taco Soup

1 package of ranch dressing mix
1 can black beans, undrained
1 can pinto beans, undrained
1 can tomato sauce
1 can of corn, undrained
1 small can chopped green chili’s
1 can diced tomatoes, undrained
1 lb ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix

Brown ground beef and onions.

Put everything into a crock pot and cook for at least 4 hours on high or 6-8 hours on low.

Serve with corn chips, sour cream, and grated cheese.

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bar:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

15 oz can pumpkin

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1 teaspoon salt

Icing:

8 oz package cream cheese

1/2 cup butter

2 cups powdered sugar

1 teaspoon vanilla

Directions:

Combine eggs, sugar, oil an pumpkin. Mix at medium speed until pumpkin mixture turns color, from dark orange to pale orange, (about 5 minutes). Add flour, baking powder, cinnamon, salt, and baking soda. Spread the batter into a greased 9 X 13 baking pan. Bake at 350 for 25-35 minutes.

To make icing: Combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in vanilla, and spread on cooled pumpkin bars.

Roasted Butternut Squash Soup

1 butternut squash
4 cloves garlic
olive oil
salt and pepper
1 onion, finely diced
4 cups chicken stock
1/2 cup heavy cream
1 tsp fresh thyme

Cut butternut squash in half and remove seeds. Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and on the un-peeled garlic cloves. Place on a cookie sheet, cut side down, with garlic cloves in the "cavity" where the seeds were.

Bake at 375 degrees uncovered for 1 hour.

Remove Skin from squash, and peel garlic.

In a large pot, saute onion in 1 tbs olive oil until soft.

Add squash, garlic, thyme, and chicken stock to pot. Bring to a simmer, then either blend in batches in a blender or use an immersion blender to blend in the pot. Salt and pepper to taste, and add cream at the last minute.

**Variation: you can also add some chopped apple to the pot when you are sauteing the onion. It adds just a hint of sweetness.

Hot Fudge Ice Cream Sauce

2 c. sugar
1 c. cream
3-4 T. corn syrup
1 tsp vanilla
3-4 T. cocoa
1-2 T. butter

Boil all of the above ingredients (except vanilla) until a soft ball stage is reached. Do not over cook. Remove from heat and stir in vanilla. Serve over your favorite ice cream. We like it with vanilla ice cream, fresh strawberries, and toasted coconut.

Pumpkin Apple Chocolate Chip Muffins

2-1/2 c. flour
2 c. sugar
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. solid pack pumpkin
1/2 c. vegetable oil
2 c. peeled and shredded apples
1 (6 oz.) pkg chocolate chips

In Mixing bowl combine eggs, pumpkin and oil. Add flour, sugar, pumpkin pie spice, baking soda and salt. Stir just until moistened. Stir in apples and chocolate chips. Bake at 350 degrees for 15-20 minutes. Do not overbake.

OUT BACK MAC 'N CHEESE

12 oz. Rigatoni Pasta
1/2 lb. Velveeta Cheese, Cubed
3 Tbsp. Butter
2 Tbsp. Flour
1/4 tsp. Salt
1/8 tsp. Paprika
1-1/2 c. Milk

Prepare rigatoni. Drain and set aside. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If too thick add a little more milk. Pour the sauce over the pasta and stir gently.

Chili Beef Macaroni

1 Lb. Ground Beef
2 Cups Uncooked Macaroni
2 Cans Tomato Soup
1 Can Corn (drained)
2 Tbsp Minced Onions
1 Can Sliced Mushrooms (drained)
1 pkg. Chili Seasoning Mix
1/2 tsp Salt
1/8 tsp Pepper

Brown your hamburger. Cook macaroni for 8-10 minutes, drain & rinse. Mix all ingredients. Bake at 350 degrees for 20 minutes. Can be topped with cheese if desired.

Sugar Cookie Bars

1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. (or, if you are lazy, like me, just add the dry ingredients and sprinkle the soda and salt all around before mixing!) Add to wet mixture and mix just until combined. Spread on a greased 13 x 18 pan. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and then frost.

Frosting

1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Barbara's Honey Chicken

(This is my friend, Barbara's recipe - one of her families favorites)

4 chicken breasts
1/3 cup butter, melted
1/3 cup honey
2 T mustard
1/4 tsp salt

Preheat oven to 350 degrees. Put chicken in a shallow baking dish. Combine melted butter, honey, mustard and salt. Pour over chicken. Bake one hour, basting every 15 minutes or so.

Sweet Potato Casserole

2 large (29 oz) cans yams, drained
2 eggs
1/2 c. canned milk
1/2 - 1 cup sugar
1 tsp vanilla
1/2 cup butter
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp butter flavoring

Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup coconut (optional)
1/3 cup butter
chopped pecans

Drain and mash the yams in a bowl. Add milk, eggs, vanilla, butter, sugar, salt, nutmeg, cinnamon and butter flavoring. Mix until smooth. Pour into a greased 8x8 inch casserole dish. Sprinkle with topping. Bake uncovered at 350 degrees for about 30 minutes.

Bowtie Chicken Salad

2 packages of bowtie pasta
2 -3 chicken breasts
1 - 2 lbs red grapes
celery, finely sliced
1 cup mayonnaise
1 cup milk
1/4 cup sugar

Cook bowtie pasta, per manufacturer's directions. drain, rinse and set aside. Cook chicken breasts and cut/shred into bite-sized pieces. Add to pasta. Cut grapes into halves and add to bowl. slice celery and add to bowl as well. In a separate bowl combine mayonnaise, milk and sugar. Pour over pasta and mix to combine. Refrigerate before serving.

Chicken Salad Pumpkin Bread sandwiches

You have to trust me - these are super yummy.
A sweet/savory mix of fall goodness!

2 cans of chicken meat
1/4 cup of sliced almonds
Mayonnaise
green onions, sliced
celery, finely sliced
salt and pepper to taste
pumpkin bread, sliced

Make chicken salad by draining chicken, and combining with mayonnaise, green onions, celery and salt and pepper. (use quantities to your taste - less onions if you like less onions, etc.) It should be a fairly fine mixture - not too chunky. Make sandwiches using the pumpkin bread.

Bacon Wraps

2 cans whole water chestnuts
1 package bacon
1 jar salsa
1 cup mayonnaise
1 cup brown sugar

Preheat oven to 350 degrees. Wrap each water chestnut with 1/2 strip of bacon and secure with a toothpick. Set into a shallow baking dish. Put into the oven and bake for approximately 30 minutes. Meanwhile, in a saucepan, combine salsa, mayonnaise and brown sugar. Bring just to a boil and remove from heat. Remove water chestnuts from oven and transfer to a new pan. (or drain excess bacon grease if you want to use the same pan). pour sauce mixture over water chestnuts and return to oven for approximately 20 minutes or until bacon is crispy.

Beef Stroganoff

2 lbs steak sirloin, cut into strips, bite size
1/4 cup butter
6 oz mushrooms (fresh)
1 can cream of mushroom soup
2 cans beef stock
2 onions, chopped finely
1 1/2 cups burgandy (this is optional- may substitute more beef stock)
1 clove mince garlic
1/3 cup flour
2 cups sour cream

combine flour, garlic with salt and pepper to taste . Dredge beef in flour mixture. Melt butter in dutch oven then brown beef in the butter. Set aside. Saute onions and mushrooms. Add beef back to pan, then add cream of mushroom soup and beef stock. Simmer for 1 hour on medium heat, stirring occassionally. Add sour cream and serve over noodles or rice.

Leftover sauce freezes nicely.

Poppy Seed Dressing

1 1/2 Tablespoons of poppyseeds
3/4 cup white vinegar
1 1/2 cup oil
3/4 cup sugar
1 1/2 tsp salt
3/4 tsp dry mustard
1/2 of purple onion, thinly sliced.

Combine all ingredients (except onion) and pour over the sliced onion in a container with a lid. Let sit overnight in your refridgerator. remove onion slices and serve. Great with spinach salad.

Spinach Salad

1 lb of bacon (cooked and crumbled)
1 package of fresh spinach leaves (baby spinach is best)
1 can sliced water chestnuts (drained)
1 block of swiss cheese
1 red onion, thinly sliced (use half in salad, half for poppy seed dressing)
1/2 lb of white mushrooms, cleaned and thinly sliced

Combine all ingredients. Dress with poppy seed dressing just before serving. You can use Brianna's Poppyseed dressing if you are short on time or make it homemade. (see recipe on blog)

Pumpkin Cheesecake Bars

Crust:
16 oz pkg pound cake mix
1 egg
2 Tbsp butter, melted
1-2 tsp pumpkin pie spice

In a large bowl combine until crumbly. Press onto bottom of jelly roll (11x15) pan.

Filling:

2 eggs
8 oz cream cheese, softened,
14 oz can sweetened condensed milk
16 oz can pumpkin
½ tsp salt
2 tsp *pumpkin pie spice
1 tsp vanilla

In the same bowl as the crust was made in, beat cream cheese until fluffy. Beat in remaining ingredients. Mix well. Pour over crust. Bake at 350 degrees for 30-35 minutes. Cool and refrigerate before serving.

If desired, serve with Maple cream and a dollop of whipped cream.

*Tip: if you don't have pumpkin pie spice, combine 1 part nutmeg, 1 part ground ginger, and 2 parts cinnamon.

Maple Cream:

Combine 1 cup heavy whipping cream and ½ cup real maple syrup in a small saucepan. Simmer for 30-40 minutes or until reduced by half.

No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and combine. Press into a parchment lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars.

Easy Broccolli Cheese Soup

4 c. chicken broth (which is two cans of chicken broth)
1 c. water
1 c. half and half
4 or 5 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour. Set heat on medium. Stir constantly. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.

Apple French Toast with Carmel Butter Syrup

Baked Apple French Toast
1 (16 oz) Loaf French Bread
8 Eggs
3 c. Milk
3/4 C. Sugar, divided
1 T. Vanilla Extrat
5 Granny Smith Apples, peeled, and sliced
2 t. Ground Cinnamon
1/2 t. Nutmeg
2 T. Butter or Margarine
Preheat oven to 400F. Cut the bread into 1 1/2 inch slices. Arrange the slices in a single layer in a lightly greased 9 x 13 baking pan. Whisk the eggs in a large bowl until blended. Whisk in the mild, 1/4 C. of the sugar and vanilla. Pour half the egg mixture over the bread. Arrange the apple slices over the bread. Pour the remaining egg mixture over the apples. Mix the remaining 1/2 C. sugar and cinnamon in a small mixing bowl. Sprinkle over the top. Dot with the butter. Bake for 30 to 45 min. or until the apples are tender. Let stand for 10 min before serving. serve with maple syrup or the caramel butter syrup. Serves 8-10 people.

Caramel Butter Syrup
1/2 C. Sugar
1/4 C. Flour
1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Milk
Melt the butter, with both sugars. Mix the flour and milk together and stir rigorously to get the lumps out. Slowly add it to the butter and sugar mixture stirring constantly. When everything is dissolved and fully mixed, add 2 tsp vanilla. Serve warm over french toast.

Butterflake Rolls

Ingredients:

* 1/4 cup room temperature water
* 2 packages dry yeast
* 1/2 cup sugar
* 1/2 cup shortening, melted
* 1 cup warm water
* 3 beaten eggs
* 4 1/2 cups flour
* 2 tsp. salt

Method:

1. Mix with spoon. Cover. Place in refrigerator over night.

2. Next morning roll out dough and spread with butter. Fold over and roll three times spreading with butter each time.

3. Cut into 1 1/2 inch squares and dip in butter.

4. Place rolls into muffin tins and let rise 2 hours. Bake 10 min. at 400 degrees.

NOTE: Dough may be kept covered in refrigerator for 2-3 weeks.

Beef Jerky

My brother-in-law, Michael, makes this beef jerky and I LOVE it.

Ingredients:
one London broil cut of meat (semi-frozen)
Worcestershire sauce
liquid smoke
powdered onion
powdered garlic
pepper
Old Hickory smoked salt (Spice Island or Schilling)

slice the meat into thin slices (this is much easier if it is partially frozen). Marinate overnight in Worcestershire sauce and liquid smoke. Lay the slices of meat out on a tray and sprinkle them with the powdered onion, powdered garlic, pepper and smoked salt. Put in a food dehydrator and deydrate until done.

Tuscan Tomato Soup

3 tablespoons olive oil
2 large onions, finely diced
5 cups diced and seeded tomatoes
3 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
Salt and pepper to taste

In a large soup pot, heat oil. Add onions and cook over medium heat til they are completely translucent. Add tomatoes, bring mixture to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for fifteen minutes. Stir in cream. Add pesto. Place in a food processor or blender and blend to desired consistency. Adjust seasonings to taste with salt and pepper.

Julie's Blue Ribbon Winning Banana Blueberry Cream Pie

Banana Blueberry Cream Pie

• 6 ounces cream cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup cold water
• 1 package (3.4 ounces - the small box) instant vanilla pudding mix
• 1 cup heavy whipping cream, whipped (no sugar added)
• 1 medium banana, cut into thin slices
• 1 cup fresh blueberries
• 1 prepared crust
• additional blueberries for garnish

1. In a large bowl, beat cream cheese until smooth. Mix in the condensed milk and beat until smooth. Then add in the water and pudding mix. Fold in whipped cream.
2. Spread half of the cream mixture into prepared crust. Top with bananas and blueberries. Spread with remaining cream mixture. Refrigerate for 3 hours (or 2 hours if that is all the time you have before the pie contest!)

note: this makes a lot of filling. You need a deep dish pie crust, or you could always split it into two pies, and double the fruit. :)

Sweet and Spicy Pumpkin Seeds

5 tablespoons sugar
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp ginger
pinch of cayenne
1 1/2 tablespoons peanut oil

Preheat oven to 250°. Line baking sheet with parchment paper. In bowl combine 3 tablespoons of sugar, salt, cumin, cinnamon, ginger and cayenne. Heat peanut oil in a non-stick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to carmelize. (about 45 -60 seconds). Transfer to bowl of sugar and spices and toss to coat.

Spiced pumpkin seeds

1 1/2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons worcestershire sauce
2 cups raw pumpkin seeds

Preheat oven to 275°. Combine butter, salt, garlic salt, worcestershire sauce and pumpkin seeds. Mix and place in baking dish. Bake for one hour, stirring occasionally.

Green Pouf

1 15 oz. can of crushed pineapple
1 large package of lime jello
1 lb container cottage cheese
1 pint whipping cream (whipped)

Put cottage cheese in bowl. Drain half of juice from pineapple and add to cottage cheese. Add jello, then whipped cream. Chill before serving.

Snickerdoodles

1/2 cup butter
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 T sugar
2 tsp cinnamon

Preheat oven to 375°. Cream butter, shortening, and sugar. Add eggs. In a separate bowl sift together flour, cream of tarter, baking soda, and salt. Add to butter/sugar mixture. Roll teaspoon sized balls in sugar cinnamon mixture. Bake 8-10 minutes.

Hopscotch Chinese Noodle Cookies

1/2 cup peanut butter
1 6 oz. package butterscotch chips

Melt over stove then stir in

2 cups miniature marshmallows
3 oz. chinese noodles

Drop on wax paper to form cookies.

Lemon Lucys

1 cup flour
1/2 cup butter
1/4 cup powdered sugar

Sift flour and sugar into a bowl. Blend in butter with a fork or pastry blender. Pat evenly into the bottom of an 8 x 8 pan. Bake for 20 minutes in a 350° oven. Let cool before proceeding to the next step (this is important)

Meanwhile...

Combine together the following:

2 eggs
1 cup sugar
1/2 tsp baking powder
2 1/2 T. Fresh lemon juice
Dash of salt

Pour over baked crust and return to oven for 20-25 minutes. Cool, then sprinkle with powdered sugar.

Raspberry Bars

2 1/4 cups of flour
1 cup sugar
1 cup chopped pecans
1 cup butter
1 egg
1 10 oz. jar of raspberry preserves

Heat oven to 350°. Combine all ingredients except raspberry preserves. Reserve 1 1/2 cups of mixture and set aside. Press remaining mixture into a 9" square pan. Spread raspberry on top, leaving 1/2" space clear around edge of pan. Crumble reserved mixture over the top of raspberry preserves. Bake 40-45 minutes.

Shrimp Cream Cheese Dip

2 packages of cream cheese
1 can of shrimp pieces (alternatively you can use crab meat)
garlic salt to taste
One sheep herders bread round, hallowed out

Combine all ingredients and put into hallowed out bread round.cover with foil and bake at 200° for two hours.

Chicken Divan

4 chicken breasts
Broccoli
2 cans of cream of chicken soup
1/4 -1/2 cup mayonnaise
3/4 cup of milk
1 tsp curry powder
Grated cheese

Boil or stream chicken, then shred into bite sized pieces. Steam broccoli. Layer chicken pieces and broccoli in a casserole dish. Combine remaining ingredients (except cheese) and pour over chicken and broccoli. Spread cheese on top. Bake at 350° for 30 minutes. Serve over rice.

Cherry Fruit Salad

1 can cherry pie filling
1 cup of pecans (this is optional)
1 can pineapple chunks
1 can sweet and condensed milk
1 large tub of coolwhip
1 bag of miniature marshmallows

Mix coolwhip and sweet and condensed milk. Add remaining ingredients and mix well. Chill before serving.

PW's Peach Crisp with Maple Cream Sauce

1 cup flour
½ c. sugar
½ firmly packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup
*Maple cream Sauce, for serving (see recipe below)

Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.

*Maple Cream Sauce
1 ½ cups whipping cream
5 T. maple syrup
3 T. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.

Mrs. O'Leary's Sugar Cookies

I got this recipe from my niece, Susanne who got it from her mom, my sister, Rachel. Susanne says: "These are seriously the best Sugar Cookies in the whole wide world!!!" I have to agree.

2 Cups Butter
1 Cup Powdered Sugar
1 Cup Granulated Sugar
2 tsp Vanilla Extract
2 Eggs
4 1/2 Cup Flour
1 tsp Cream of Tartar
1 tsp Baking Soda

Preheat oven to 350 degrees.
Cream softened butter with all wet ingredients including shgars. In a separate bowl, mix the dry ingredients together (flour, baking soda, cream of tartar) then slowly add dry into the wet, mixing as you go. Take dough and roll out to no more than 1/4 of an inch with flour underneath so dough doesn't stick to the counter, then cut out. Bake for 12-15 minutes or until slightly golden. Take out, let cool.

Jeanette's Butter Cream Syrup

Heat:
1 Tbsp Hot Water
1 1/2 cubes Butter
4 Tbsp Vanilla

Add:
1 1/2 Cup Powder Sugar

Jeanette's Chocolate Pancakes

Mix:
1 1/2 Cup Flour
3 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Sugar
1/2 Cup Cocoa

Heat:
1 1/2 Cup Milk
1/3 Cup Butter
2 Eggs

Mix the dry ingredients with the wet ingredients. Cook on griddle
(see "Jeanette's Butter Cream Syrup" post for a superb topping)

Chicken Tortilla Soup

1 Chicken Bouillon Cube
1 can Chicken Breast (drained)
1 can Black Beans
1 can Re-fried Beans
1 can Corn
3/4 cup Salsa

Toppings
1 cup Grated Cheese
Tortilla Chips

Dissolve bouillon in 1 cup hot water.
Put chicken, Black Beans, Re-fried Beans, Corn & Salsa into a pot, heat over medium heat.
Add cheese until melted.
Place some tortilla chips in serving bowls, ladle soup over them.
Garnish with additional cheese.

Chicken Stuffing Casserole

2 cans Chicken (drained)
1 box Stove Top Stuffing
1 can Cream of Mushroom
1 can Cream of Chicken
1 can Chicken Broth

Blend both soups.
Layer ingredients in the following order in a 9x13 inch pan:
Chicken, soup blend, sprinkle stuffing on top
Pour chicken broth over top.

Bake at 350 for abotu 45 minutes until bubble and light brown

Viva La Chicken Casserole

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/4 Cup Minced Onions
6 Tbs. Water
1/2 Cup Milk
1 Can Chicken (drained)
3 Cups Corn Chips
1 Can Green Chilies
1 Cup Cheese

Mix soups, onion, water, milk, chicken, chilies.
Top with cheese.
Bake at 350 for 20 minutes

You can crunch up the chips and mix it in when you eat it or use the chips to eat it like a dip.

Layered Chicken Enchilada Pie

3 Flour Tortillas (broken into bite size peices)
1 Can Chicken Chunks (drained)
1/2 Cup uncooked Minute Rice
1 Cup Water
1 Cup Grated Cheese
1 Can Black Beans (drained & rinsed)
1 Can Red Enchilada Sauce
1 Can Corn
1 Cup Salsa
1 Can Green Chilies

Combine chicken, rice, water 3/4 cheese & beans. Mix well
Layer ingredients in the following order in a greased 9x13 inch pan:
Tortillas, enchilada sauce, chicken mixture, corn, salsa, green chilies.
Repeat until all ingredients have been used. Sprinkle remaining cheese over the top.
Bake at 350 degrees for abotu 35-45 minutes.

Sweet Meatballs

Sweet Meatballs

1 lg can diced tomatoes
1 cup brown sugar
1 medium onion diced
18-20 ginger snap cookies crushed
1/2 package prepared meatballs

Place in crockpot and cook on low for 4 hours. Serve over rice.

Cheese Fudge

4 lbs. powdered sugar
1 1/2 cup cocoa
3/4 lb grated cheese - American or Cheddar
1 1/2 lbs. butter
1 tsp. vanilla

Leave butter and cheese out overnight in an airtight container. Cream butter, cocoa and cheese together. Add powdered sugar and vanilla. Make into long rolls. Roll in coconut or nuts, if desired. Refrigerate for a few hours. Cut into 1/2 inch slices.

Chex Pumpkin Pie Crunch

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups cinnamon chex cereal
2 cups wheat chex cereal
2 cups honey nut chex cereal
8 oz pecans

Mix brown sugar, pumpkin pie spice. Set aside. Melt butter and add vanilla. In a large bowl, combine cereals and pecans. Pour butter mixture over cereal and stir. Add sugar mixture and evenly coat everything. Microwave on high 5 minutes, stirring every minute. Spread on cookie sheet to dry.

Chocolate Ganache Frosting

3.5 ounces good quality bittersweet or semisweet chocolate, chopped (chocolate chips are fine)
1/2 cup heavy cream
1 teaspoon light corn syrup (optional)
1 teaspoon pure vanilla extract
Microwave the chocolate until melted. (microwave in 1 minute increments and stir between - the chocolate won't look melted until you stir it, and it is easy to burn if you heat for more than 1 minute at a a time) Pour the cream over the chocolate and stir using a small rubber spatula or whisk, starting from the center of the bowl and working your way out till combined and smooth. Add the corn syrup (if using) and vanilla. Stir into the chocolate mixture well. Using a hand mixer, beat the chocolate mixture for 2-3 minutes until it becomes softer and light and fluffy.
You can also just allow the chocolate mixture to cool for a few minutes and then pour it over the cake as a glaze.

Butterscotch Blondies

INGREDIENTS
1 (18.25 ounce) package yellow cake mix with pudding
=1/3 cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
2. Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
3. In small bowl, beat EAGLE BRAND®, remaining 2 eggs and vanilla. Pour evenly over chips.
4. Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Buttermilk Pie

1 1/2 cups sugar
1 cup buttermilk
1/2 cup bisquick
1/3 cup butter
1 tsp vanilla
3 eggs

Grease pie tin. Mix everything and pour into pie tin. Bake 350 for 30 minutes

Buttermilk Coconut Pie

Ingredients:

1 1/4 C. sugar
2 T Flour
1/2 C melted butter
3 Eggs
1/2 C Buttermilk
1 t. vanilla
1 can (3 1/2 oz) flaked coconut, divided
1 unbaked pastry shell 9"

combine sugar and flour in large bowl. Add butter, eggs, buttermilk, vanilla, and 2/3 of the coconut; mix well. Pour into crust. Sprinkle with remaining coconut. Bake at 325 degrees for 65 minutes or until set. coconut on top will brown and pie will not jiggle in the middle when done.

Apple Cider Punch

1 quart apple cider
2 cups cranberry juice
1 cup orange juice
12 oz can apricot nectar
1 cup sugar
2 sticks cinnamon
Warm in crockpot

Caramel Oatmeal Cookie Bars

Base mixture Ingredients:
2 1/4 cups oats (oatmeal)
2 cups flour
1 1/2 cups melted butter
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt

Chocolate layer:
10 oz mild chocolate chips

Caramel Layer:
1 jar Mrs. Richards Butterscotch caramel topping
6 tsp flour
1 1/2 cups base mixture

Make base mixture: Mix brown sugar to melted butter and stir well. Mix together oats, flour, soda and salt. Add butter/sugar mixture to oats mixture. Take 2/3 of the base mixture and press into non-greased 9X11 pan and bake for 10 minutes at 350 degrees.

Take out of oven and sprinkle milk chocolate chips on top.

Combine 1 jar Mrs. Richards Butterscotch caramel topping with 6 tsp flour and 1 1/2 cup of base mixture. Then spread on top of chocolate chips.

Crumble the remaining base mixture over top.

Bake 15 minutes at 350 degrees, making sure not to overcook.

Cool completely.

Cheesy Cauliflower Soup

2 T butter
1/4 c flour
1/2 t. salt
2 cups milk
1/2 c water
13-14 oz chicken broth
2-2/12 lbs cauliflower heads cut in 1" chunks
1 t. dijon mustard
8-10 oz cheddar cheese

melt butter over med. heat. Stir in flour and salt and cook for 2 minutes, stirring frequently. Gradually stir in milk, chicken broth and 1/2 c water. Add cauliflower and heat to a boiling over high heat. Reduce heat to low, cover and simmer until cauliflower is tender (abt. 10 minutes)

blend mixture until smooth. stir in mustard and cheese.

Aunt Marilyn's Cinnamon Rolls

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner's sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. 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. 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 or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don't overbake).

Lime Fruit Dip

Ingredients:

* 2 eggs
* 1/2 cup granulated sugar
* 4 tablespoons cornstarch
* 6 oz. frozen limeade concentrate, undiluted
* 2 -3 drops green food coloring 1
* cup heavy cream, whipped

Method:

Beat eggs and combine in top of double boiler with sugar, cornstarch and limeade. Cook until thickened, stirring frequently. Remove from heat and stir in food coloring. Let cool. Whip cream and fold into cooled limeade mixture. Serve with fresh fruit. Keep in refrigerator.

Strawberry Fruit Dip

Ingredients:

* 1 container (8 oz.) whipped topping
* 1 container (6 oz.) strawberry flavored yogurt
* 1/4 cup strawberries, crushed (opt.)

Method:

Mix together all ingredients and chill. Serve with fresh fruit. Note: Whipped cream can be used instead of the whipped topping. Also, try using different flavored yogurts instead of strawberry depending of the type of fruit you are serving it with.

Tropical Fruit Dip

Ingredients:

* 1 /2 cup sour cream
* 1 cup milk
* 1 package (3.4 oz.) instant vanilla pudding and pie filling mix
* 1 can (8 oz.) crushed pineapple, undrained
* 1/3 cup shredded coconut

Method:

Mix together sour cream, milk, and pudding mix. Stir in pineapple and coconut. Chill in refrigerator 45 minutes before serving. Serve with fresh fruit.

Tortilla Soup

Ingredients:

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa
1 (15 oz.) can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese

Directions:

Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don't overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Supercalifragilistic

(sorry about the name...it's what my cousin calls it!)

Ingredients:

1 lb ground beef
1 16 oz can tomatoes
1 8 oz can tomato sauce
2 t salt
2 t sugar
1 c grated cheese
2 cloves garlic
1-8oz pkg noodles
1 c sour cream
1-3 oz cream cheese
6 green onion tops

Cook meat. Drain off fat. Add tomato sauce, sugar, salt, garlic and simmer 5 to 10 min. Cook noodles and drain. While still hot add sour cream, cream cheese and green onions. Blend with fork into greased casserole dish. Layer meat sauce, noodles sprinkle cheese and repeat.

350°/35 min.

Spiced pumpkin seeds

1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS

1. Preheat oven to 275 degrees F (135 degrees C).
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.

Shirley's Salsa

1 can 26 oz crushed tomatoes
2 cans 15 oz diced tomatoes
1-2 jalepenos diced
3/4 onion, chopped
1/4 cup fresh chopped cilantro
3 cloves garlic, minced
juice of one lime
salt and pepper to taste

put onion, cilantro, garlic and juice in processor and pulse until finely chopped. Add 2 cans of diced tomatoes andpulse for 2-3 seconds. add to a bowl with crushed tomatoes stir and season to taste with salt and pepper. don't refridgerate. :)

Poppy Seed Chicken Bake

Ingredients:

* 8-10 chicken breasts, cooked and diced
* 1 can (10 ¾ oz.) cream of chicken soup
* 2 cups sour cream
* 1 ½ cups shredded Swiss cheese
* ¼ cup chopped green onion
* 2 cups butter flavored crackers, crushed (like Ritz brand)
* 5 tablespoons butter, melted
* 1 tablespoon poppy seeds

Method:

1. Mix together cream of chicken soup and sour cream. Pour over chicken and mix well.

2. Stir in shredded Swiss cheese and chopped onion.

3. Pour chicken mixture into a greased 9x13-inch baking dish.

4. In a separate bowl, mix together the crushed crackers, melted butter, and the poppy seeds.

5. Spread the cracker mixture over the chicken mixture.

6. Bake at 350 degrees for 25-30 minutes or until heated through.

Makes approximately 8 servings

Pina Colada Cake

Bake a yellow cake mix- poke holes with a wooden spoon (end) and let cool. Drizzle mixture over cake and Spread on one can crushed pineapple, drained. Top with whipped cream.

Mixture:
1/4 cup pineapple juice
1/3 cup pina colada mix
1 can sweetened condensed milk

Olive Garden Salad Dressing

Ingredients

* 1/2 cup mayonnaise
* 1/3 cup white vinegar
* 1 teaspoon vegetable oil
* 2 tablespoons corn syrup
* 2 tablespoons parmesan cheese
* 2 tablespoons romano cheese
* 1/4 teaspoon garlic salt
* 1/2 teaspoon italian seasoning
* 1/2 teaspoon parsley flakes
* 1 tablespoon lemon juice

Directions

1. Mix all ingredients in a blender until well mixed.
2. If this is a little to tart for your own personal tastes please add a little extra sugar.

Licorice Caramels

Ingredients:

* 1 can ( 14 oz. ) sweetened condensed milk
* 2 cups granulated sugar
* 1 cup butter ( no substitutes)
* 1/4 tsp. salt
* 1 1/2 cups light corn syrup
* 1 tsp. anise (licorice) extract
* Black paste food coloring

Method:

1. Combine the first 5 ingredients in a heavy saucepan.

2. Cook over medium heat, stirring constantly until mixture reaches 234 degrees on a candy thermometer. (This will take approximately 15 - 20 min.) Mixture will turn from a pale yellow color to a golden brown. 3. Stir in anise extract and enough black food coloring to make the caramel a dark black.

4. Pour mixture into a buttered 9" x 13" pan and let cool.

5. Cut into small squares and wrap each piece in waxed paper.

Yield: 75-100 pieces

Funeral Potatoes

7-8 cooked, peeled, and grated potatoes OR 32 oz. bag of frozen hash browns
2 cans cream of chicken soup
1 pint sour cream
1/2 cup butter
1/2 cup chopped green onions
1-2 cups grated cheddar cheese

In 9x13 pan layer potatoes, sauce,potatoes, sauce

Crush cornflakes (about 2 cups crushed) and stir in about 1-2 tbsp. Of butter. Top the potatoes with corn flakes and bake at 350 for 45 minutes

Fresh Peach Pie

2 c. boiling water
2 1/2 c. sugar
1/8 t. salt
1/4 c. lemon juice
1/2 c. cold water
3/4 c. cornstarch
1 (3 oz) pkg orange jello (I used peach)
4 c. fully ripe sliced peaches
Bring 2 cups water to boil in medium size pan. Make a paste with 1/2 c. cold water, sugar, cornstarch and salt. Pour paste into pan of boiling water and mix well. Cook, stirring constantly, until the mixture is very thick (about 3 minutes) Add gelatin and continue cooking for 1 minute. Remove from heat and add lemon juice. Chill thoroughly. Carefully combine sliced peaches and glaze mixture. Spoon into baked pie shells. Refrigerate until ready to serve. Cover with whipped cream if desired. Makes 3 small or 2 large pies.
Glaze can be stored in fridge for several days and then added to sliced peaches before serving. Be sure to make enough glaze to coat each peach slice.

German Chocolate Upside Down Cake

* 1 1/3 cups flaked coconut
* 1 cup chopped pecans
* 1 package (18 1/4 ounces) German chocolate cake mix
* 1 package cream cheese (8 ounces) softened
* 1/4 cup butter or margarine softened
* 1 egg
* 4 cups powdered sugar

Method:

1. Sprinkle the coconut and pecans into a greased and floured 9X13 baking dish.

2. Prepare cake mix according to package directions. Pour batter into prepared pan.

3. In mixing bowl beat cream cheese and butter until smooth. Add egg and sugar, beating until smooth.

4. Drop the cream cheese mixture by tablespoonfuls over the batter. Carefully spread to within one inch of edges.

5. Bake at 325 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.

6. Cool for 10 minutes then turn upside down on serving plate.

Keith's "Darn Good" Chicken Marinade

(recipe good for up to 10 lbs. of meat -- approx. 30 boneless, skinless chicken breasts)
(1) Pint Soy Sauce
(1) quart 7-up
(1) T. Horseradish
(1) T Garlic Powder
(1) Pint cooking oil

1) Place defrosted chicken in large tupperware bowl
2) In separate bowl, mix marinade ingredients until fully assimilated)
3) Pour marinade into chicken-laden bowl, place lid on tightly & refridgrate for entire marination process
4) Marinate chicken for 12 hours - carefully shake bowl every hour (make sure lid is on and on good!

Curry Chicken Rice Salad (Robin's Recipe)

3 CHICKEN BREASTS, COOKED AND DICED
1 C. CHOPPED CELERY
1 C. FROZEN PEAS
3 C. COOKED WHITE RICE (I use Costco Rice Blend-wheat, red, and wild rice)
1/3 C. CHOPPED GREEN ONIONS
2 C. DRY ROASTED CASHEWS

POUR DRESSING OVER THE ABOVE AND MIX.

DRESSING:
½ C. MAYONAISE
½ TSP. CURRY POWDER
½ TSP. SALT
½ TSP. PEPPER
1-1/2 TABLESPOONS LEMON JUICE

Cowboy Caviar

Ingredients:

* 1 can black beans (drained)
* 1 can Mexicorn (drained)
* 4-5 ripe tomatoes (diced)
* 2 avocados (diced)
* 5-6 green onions (chopped)
* 1 bunch cilantro (chopped)
* Juice of 4 Limes
* Salt and Pepper to Taste

Method:

Combine all ingredients. Use tortilla chips to dip.

Crockpot Breakfast Casserole

Ingredients:
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste


Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.

Chili for "Veg-heads" (by Rachel Ray)

2 Tbsp olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic minced ( I just used minced garlic in the can. It's a different amount though so look on the can).
1 cup vegetable (chicken) broth
1 can (32 oz) crushed tomatoes
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) red kidney beans, drained and rinsed
1 to 1 ½ Tbsp cumin
1 to 1 ½ Tbsp chili powder
6 dashes Tabasco sauce
Salt
1 cup spicy refried beans
Cheddar cheese
Chips

Heat oil over medium. Add onion and peppers, sauté 3-4 minutes. Add garlic and cook 1 minute. Add broth, reduce by half (2-3 minutes). Add tomatoes, beans, cumin, chili powder, Tabasco, and salt. Thicken with refried beans. Serve with cheese and chips. YUMMY!

Chicken Salad Wraps

20 cooked chicken tenders
1/2 green pepper
1 can olives
1 cup slivered almonds
1/2 onion
1/2 red pepper
1/2 stalk celery
10 tortillas
2 tsp celery salt
1 pkg cream cheese
1 cup miracle whip
Salt & pepper to taste

Dice veggies & chicken. In a separate bowl mix celery salt, cream cheese, miracle whip, s&p. Stir all ingredients together. Wrap in flour tortillas and cut into 1" thick slices.

Ranch Cheeseball

1 package cream cheese
1 1/2 cups cheese (shredded)
1 T. Chives
2 tsp ranch dressing mix

combine in a food processor, then roll in chopped nuts. wrap in saran wrap and chill for at least 1 hour, but preferably overnight.

Carrot Soup with Orange and Ginger

3 Tbs. olive oil
2 leeks, including tender green portions,
thinly sliced
6 carrots, about 1 lb. total,
peeled and thinly sliced
1 red potato, about 1/2 lb., peeled and
coarsely diced
1 1/2 tsp. peeled and minced or
grated fresh ginger
5 cups chicken or vegetable stock
1/2 cup fresh orange juice
2 tsp. grated orange zest
Salt and freshly ground white pepper, to taste


In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more.

Add the stock, cover partially and simmer until the vegetables are completely softened, about 20 minutes. Remove from the heat.

In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan. Alternatively, process with a stick blender in the pan until the desired consistency is reached. Set the pan over medium heat and stir in the orange juice and zest. Season with salt and white pepper.

Caramel Popcorn (Chicago Style)

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup karo syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla

preheat oven to 250 degress. place popcorn in a large roasting pan that has been coated with non-stick spray. in a heavy pan, melt butter on med. heat. Stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat and stir in soda & vanilla. Gradually pour over popcorn mixing as you go. bake for 1 hour stiring every 15 minutes.

Cafe Rio Rice

3 cups water
3 cups Minute rice
4 tsp chicken bouillon
4 tsp minced garlic
½ bunch cilantro
1 can green chiles
¾ tsp salt
1 Tb butter
½ onion chopped

Blend cilantro, green chiles and onion together in blender. Bring water to a boil and add all ingredients. Simmer covered 30 minutes.

Cafe Rio Pork Barbacoa

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

White Rice (I'll post my recipe later for Cilantro Lime Rice)
Black Beans (I just used canned that I heat up on the stove and add seasoned salt and pepper with some garlic powder)
Romaine Lettuce, chopped
Pico de Gallo
Guacamole
Cilantro Ranch Tomatillo Dressing

Cafe Rio Ranch Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 TB salsa verde (green salsa)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1/8 tsp Tabasco sauce

Mix all but cilantro together in blender. Add Cilantro last and blend well. Refrigerate.

Cafe Rio Pork

1 cup Pace salsa
1 cup brown sugar
3-4 lbs pork sirloin roast (very lean)

Mix salsa and brown sugar together and pour over a pork roast. Cook in a crockpot all day and shred right before serving.

Cafe Rio Chicken

1 8 oz bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic - minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours. Shred meat and cook 1 additional hour.

Baked Potato Soup

2/3 c butter
2/3 c flour
7 cups milk
4 large potatoes, baked, peeled and cubed
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream (8 oz)
3/4 t. salt
1/2 t. pepper

In large stockpot, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, sitrring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; sitr until cheese is melted. Serve immediately.

Robin's Artichoke Dip

1-2 cups marinated artichokes (rinsed and chopped)
1 can crabmeat (also rinsed)
1 cup mayonnaise
1 cup grated parmesan cheese

bake at 325 for 20 minutes

serve with corn chips!

Apple Crisp

6 c. apples - sliced
1 T Lemon Juice
1 T Water
Mix well and place in an 8" square pan

Mix together:
1/3 C. butter
1/2 C. Oats
1/2 C. Flour
3/4 C. Brown Sugar
1 tsp. Cinnamon
Mix well, pat on top of apples

Bake at 350 for 40 minutes.