Snowball Cookies

1 c. butter

1/2 c. confectioners sugar

2 tsp. vanilla

2 c. sifted flour

1 c. chocolate chips

1 c. chopped pecans (optional)

Additional confectioners sugar (for rolling)

Beat butter and sugar until creamy.

Add remaining ingredients, mix.

Use a teaspoonful of dough and roll into small ball.

Bake at 375 degrees for 12 to 15 minutes.

Cool slightly and roll in confectioners sugar. (I roll them twice.)

Cranberry Pineapple Punch

3 cups cranberry juice

1- 46 oz. can pineapple juice

1 qt. gingerale

Chill all ingredients.

Mix together & add crushed ice.

Peppermint Pretzels

I didn't really know what to call these. My friends Mom made these & they were SO GOOD, I had to add it to our holiday baking list!

First, you buy a bag of Guittard Smooth 'n Melty Petite Mints.
Melt the chocolate in the microwave. Then dip the pretzels in the chocolate & let them cool on a cookie sheet. I placed a piece of wax paper under the cookie sheet so that it wouldn't make a big mess. That's it!! They are so tasty!

Peppermint Bark

12 oz. bittersweet chocolate, chopped (I used chips)

1 & 1/2 lbs. white chocolate, chopped (recipe says not to use chips, but I did!)

1 package (7.5 oz.) hard peppermint candies, unwrapped

1. Spray a 10" x 15" rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see below).

2. Place bittersweet chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat. Transfer to prepared pan & spread almost to edge with a spatula. Refrigerate 5 minutes until firm. (I melted mine in the microwave).

3. Melt white chocolate exactly as above. Spread on top of chilled bittersweet chocolate.

4. Sprinkle white chocolate with crushed candy. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

**Crushing candies**

Place candy in a doubled resealable plastic bag (one inside the other); seal & wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (You can save the powder to stir into hot chocolate or sprinkle on ice cream).

**The rolling pin wasn't working for me, so I went into the garage & used Cory's hammer..it worked perfectly!!

Garlic Roast Chicken with Rosemary and Lemon

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves, stripped from stems (I used dried)

3 tablespoons extra virgin olive oil

1 lemon, zested and juiced

1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning or coarse salt and black pepper

1/2 cup chicken stock

Pre-heat the oven to 450°F.
Arrange the chicken in a 9-inch x 13-inch baking dish. Add the garlic, rosemary, olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all the ingredients, then place in the oven.
Roast the chicken for 20 minutes. Add the chicken stock and lemon juice to the dish and combine with the pan juices. Return to the oven and turn the oven off. Let stand for 5 minutes longer. then remove the chicken from the oven. Place the baking dish on trivet and serve, spooning the pan juices over the chicken pieces.

Gak

Mix: 2 cups Elmer's Glue All

1 1/2 cups warm water

Mix: 1 cup warm water

1 T. Borax (mix these two together before adding)

Add Borax mixture to glue mixture. Mix it up with hands. Keep in a closed baggie. If it dries out, add a little water.

This is fun for kids to play with, and adults too!!

*Borax can be found with the laundry detergent.

Spinach Artichoke Dip

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1 1/2 teaspoon Italian seasoning (mix of dried basil, oregano, thyme, rosemary, sage) use any or all that you have in the pantry
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese


DIRECTIONS
Preheat oven to 350. Lightly grease a small baking dish.
Mix everything together except mozzarella cheese.
Transfer the mixture to a baking dish. Top with mozzarella cheese. Bake in oven 25 minutes, until bubbly and lightly browned. Serve with baguette, crackers or chips.

Pesto Parmesan Crisps

24 (1/4" thick) sweet baguette slices

1/2 cup Christopher Ranch Basil Pesto

1 cup shredded Parmesan cheese

Preheat oven to 450 degrees. Line a large baking sheet with foil. Spread each baguette slice with about 1 tsp. of basil pesto & lay very close together on baking sheet. Sprinkle with cheese. Bake for 10 minutes or until cheese is golden brown. Let cool, then store in an airtight container. (I usually serve them warm from the oven.)

Pesto Cheese Ball

16 oz cream cheese, softened

2 1/2 to 3 cups of shredded cheddar cheese

2 T. basil pesto

1 T. grated onion

1/4 tsp. ground mustard

2 or 3 drops of red pepper sauce (optional)

Mix all ingredients together really well & then divide into 2 balls. Wrap each ball in plastic wrap & put in the refrigerator for at least 12 hours. The flavor gets better if it sits in the refrigerator for a while. Take out of the fridge 1 hour before serving so it softens.

Serve with favorite kind of crackers.

Pumpkin Bread

3 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

Preheat oven to 350 degrees. Mix all ingredients. Pour into 2 greased bread pans. Bake for one hour.

You can serve it with cream cheese frosting; recipe below.

Cream Cheese Frosting

2/3 cup cream cheese, softened

1 tsp. vanilla

3 cups powdered sugar

Beat cream cheese & vanilla until fluffy. Add sugar. Beat until smooth.

Summer Corn Chowder

4 oz bacon (or 2 T. olive oil)

1/2 medium onion, diced

1 can diced green chili

2 ribs celery, diced

1/2 tsp. thyme

salt & fresh ground pepper

3-4 cups chicken stock (less stock if you want thicker soup)

2 1/2 cups yellow summer corn (or 1 medium bag of frozen corn)

5 oz. red potatoes, diced (about 4-5 medium sized potatoes)

1-2 pieces grilled chicken, diced

1 1/2 cups half and half

Cook bacon in stockpot until browned; remove & transfer to a paper towel, set aside. Discard all but 2 T. of the drippings. (or in stockpot, heat up 2 T. olive oil). Add onions, celery, thyme, salt & pepper & green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat & simmer about 15 minutes.

Add corn & potatoes; cook until potatoes are tender, about 10 minutes. Remove from heat. Add half & half, as well as the chicken, & simmer until soup is hot. Taste & adjust seasoning with salt.

Ladle soup into bowls & garnish by crumbling bacon on top.

Chunky Potato Soup

4 T. butter

4 Russet potatoes, peeled & chopped

1 onion, chopped

1 cup chopped celery

1/2 cup water

4 cups half & half

1 cup milk

1 tsp. salt

1 chicken bouillon cube

1/4 tsp. garlic powder

1 bay leaf

bacon, crumbled (optional)

chopped chives (optional)

grated cheese (optional)

1. Melt butter in a pot over low heat. Add potatoes, onion & celery. Cook, stirring until onion is tender. Add water; cook covered until potatoes are tender, about 10 minutes

2. Add half & half, milk, salt, garlic, bouillon cube & bay leaf to pot & stir well. Turn heat to medium, bring to a boil.

3. Remove bay leaf. Pour 1/2 of soup (or less) into a blender, puree until smooth.

* For chunkier soup puree less.

4. Return puree to pot. Stir well. Add bacon. Cook until heated through. Top with chives & cheese.

Teriyaki Chicken

3 lb. bone-in chicken breasts

3/4 cup sugar

1/2 cup soy sauce

1 tsp. ginger powder

1 large clove garlic, minced

1 onion sliced

Mix sugar & ginger in pan. Add soy sauce & garlic. Heat stirring constantly until sugar dissolves. Place chicken in a 9 x 13 pan. Slice onion & lay over chicken. Pour sauce over chicken to marinate. Cover with foil. Marinate overnight. Leave foil on & cook for 2 hours at 325 degrees.

Serve with rice.

This is so good! The chicken falls off the bone.

Pumpkin Pie Cake

Crust:

1 box yellow cake mix **reserve 1 cup for topping**

1/2 cup melted butter

1 beaten egg

Filling:

1 (29oz) can pumpkin

1 & 1/2 cups sugar

4 eggs, slightly beaten

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

1 can (12oz) evaporated milk

Topping:

1 cup cake mix

1/2 cup sugar

1 tsp. cinnamon

1/4 cup softened butter

Mix crust ingredients together then sprinkle or pat mixture in the bottom of a 9 x 13 pan.

Stir filling ingredients together until well blended. Spread over crust.

Mix topping ingredients (using fingers if necessary to blend in the butter).

Sprinkle on top of the filling. Bake at 350 degrees for 60-70 minutes.

Serve with whipped cream!

Moms Cheesecake

1 (8oz.) cream cheese, softened

1/2 cup lemon juice

1 can Eagle Brand Sweetened Condensed milk

1 tsp. vanilla

Beat softened cream cheese until light & fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice & vanilla. Pour into graham cracker crust. Refrigerate 2-3 hours. Top with pie filling.

Lemonade Cake

1 lemon cake mix

1 small pkg. instant lemon pudding

4 eggs

1/2 cup oil

1/2 cup water

2 cup powdered sugar

1 (6 oz) can frozen lemonade, thawed
Heat oven to 350 degrees. Combine the cake mix, pudding, eggs, oil & water. Beat with a mixer until the mixture is smooth. Pour cake into a greased bundt cake (or a 9x13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is cooking combine the powdered sugar and thawed frozen lemonade. Beat with a mixer until smooth. Once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle-works great! Slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.
Allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan let the cake cool, & then add a layer of cool whip.)

*I found this recipe on someones blog-can't remember where. Cory made the cake pictured above for a bbq. The glaze didn't work properly, so he sprinkled powdered sugar over it as well.

Buttermilk Brownies

Dissolve 1 tsp. baking soda in 1/2 cup buttermilk
add 2 beaten eggs
1 tsp. vanilla
Set aside.

Bring to a boil:

1 cube margarine

1/4 cup cocoa

1 cup water

1/2 cup oil

Mix together:

2 cups flour

2 cups sugar

1/2 tsp. salt

Add to mixture above.

Stir in buttermilk & egg mixture.

Pour into a greased & floured cookie sheet. Bake at 375 degrees for 20 minutes. Frost immediately.

Frosting:

Heat to boiling: 1 cube margarine

1/3 cup buttermilk

1/3 cup cocoa

Stir in one package powdered sugar

1 cup chopped nuts (optional)

1 tsp. vanilla

Leave the brownies in the pan until you frost them. They are delicious kept in the fridge. I just keep them in the cookie sheet until they are gone....believe me, it doesn't take long!

**These are the brownies Grandma Altop always makes when we go camping.

Hamburger Rice

Brown 1 lb. hambuger; drain grease. Add 1 can of cream of chicken soup & 1/2 can of water. Add thyme, oregano & parsley to taste. Combine with cooked rice.

*Easy, easy meal & Cory LOVES it!

Sloppy Joes

2 lbs. hamburger

1 onion, chopped

1 cup ketchup

2 T. vinegar

4 T. lemon juice

3 T. worcestershire sauce

1/2 tsp. mustard

1 & 1/3 cup water

2 T. brown sugar

In an electric skillet brown hamburger & onion. Drain fat. Add all the other ingredients. Mix & simmer for 1 hour. Pour over hamburger buns.

Beef Stroganoff

In an electric skillet brown 1 to 2 lbs. of stew meat (dredged in 1/3 cup flour, 1 tsp. salt & 1/8 tsp. pepper) in 3-4 T. Crisco. Add a small clove of garlic & 1 chopped onion; brown with meat. Add 8 oz. can of tomato sauce & 1 1/2 cans of water & 2 T. Worcestershire sauce. Turn heat down, cover & simmer for 1 & 1/2 hours. Add 1/2 pint of sour cream. Serve over cooked egg noodles.

Oriental Beef Steak Strips

2 lbs. round steak, cut 1" thick

2 T. Crisco

1/3 cup soy sauce

2 tsp. sugar

1/4 tsp. pepper

1 clove garlic, minced

8 green onions, cut in 1 1/2 inch pieces

1/2 lb. mushrooms, halved

1 (8oz.) can water chestnuts, halved

2 green peppers, thinly sliced

3 carrots, cut with vegetable parer in thin strips, lengthwise

1/4 cup water

2 T. cornstarch

cooked rice

Cut steak in strips 1/8" thick & 3-4" long. Brown strips in Crisco. Pour off drippings, measure & add water to make 1 cup. Combine with soy sauce, sugar, pepper & garlic. Add to meat. Cover & simmer slowly, 45 minutes. After, add carrots, pepper, onions, mushrooms &water chestnuts to meat. Cover & continue cooking for 15 minutes. Combine cornstarch & water; use to thicken cooking liquid for gravy. Serve over cooked rice.

*Mom always mixes the rice with the meat.

Twice Baked Potatoes

6 large russett potatoes

1/2 cup butter or margarine, softened

3/4 to 1 cup milk or half & half

3 T. crumbled cooked bacon

3 T. finely chopped onion

1 T. snipped chives

1/2 tsp. salt

dash of pepper

paprika

1 1/2 cups shredded cheese, divided

Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp & place in a bowl; add butter & mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper & 1 cup of cheese. Spoon into potato shells. Top with remaining cheese & sprinkle with paprika. Place on a baking sheet. Bake uncovered at 375 degrees for 25-30 minutes or until heated through.

Serves 6.

Sweet 'n Sour Sausage

1 lb. cooked kielbasa

1 can unsweetened pineapple chunks, undrained

1 1/2 cups baby carrots, cut 1/4 lengthwise

1 large green pepper, cut into 1" pieces

1 medium onion, cut into chunks

1/3 cup packed brown sugar

1 T. soy sauce

1/2 tsp. chicken bouillon granules

1/4 tsp. garlic powder

1/4 tsp. ground ginger

2 T. cornstarch

1/4 cup cold water

Hot rice or chow mien

In crock pot combine the first 10 ingredients. Cover & cook on low for 4-5 hours, drain. In a small saucepan, combine the corn starch & water until smooth. Bring to a boil, cook & stir for 1 minute or until thickened. Stir into sausage mixture. Serve with rice or chow mien noodles.

Serves 6.

Au Gratin Potatoes

Boil 6 to 8 large potatoes with their skins on. When they are fork tender, cool them & then peel off their jackets. Slice them up in pretty large slices into a 9 x 13 pan. Make a cheese sauce. Sprinkle Lawry's seasoned salt over them, pour the cheese sauce over & gently mix it into the potatoes. Sprinkle paprika over the top & bake at 350 degrees for 1/2 hour.

Sparkling Raspberry Lemonade

2 pkgs. (10oz. each) frozen raspberries in syrup, thawed

2 cans (12oz. each) frozen pink lemonade concentrate, thawed

2 cans (11 1/2oz. each) frozen raspberry juice cocktail concentrate, thawed

12 cups water

4 cans (12 oz. each) lemon-lime soda

1 lemon, thinly sliced

Carefully spoon raspberries with syrup into 2 ice cube trays. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.

Mix lemonade concentrate, raspberry juice concentrate & water in very large plastic or glass pitcher. Refrigerate until serving.

Just before serving stir soda into lemonade. Place ice cubes in glasses, pour lemonade mixture over ice. Garnish with lemon slices.

Makes 24 servings.

Cheese Sauce

Melt 1 cube butter in saucepan, whisk in 1/2 cup flour stirring until smooth & bubbly. Slowly add 4 cups of milk stirring constantly until it is thickened & smooth. Remove from hear & add 4 cups of grated medium or sharp cheddar cheese & Lawry's Seasoned Salt to taste.

Small batch: Melt 1/2 cube butter, whisk in 1/4 cup flour.

Slowly add 2 cups milk.

Remove from heat & add 2 cups cheese & Lawry's salt.

*Mom makes this when we have ham. We put it on our sliced ham & baked potatoes. So good!

Sour Cream Potatoes

2 lb. bag shredded, frozen potatoes

1 can cream of chicken soup

1 pint (16oz) sour cream

1/2 cup melted butter

1/3 cup chopped green onion

1/2 cup grated cheddar cheese

2 T. melted butter

3/4 cup cornflake crumbs

Mix the soup & sour cream well in bowl & set aside. Pour the potatoes into a 9 x 13 pan. Pour the 1/4 cup melted butter over the potatoes. Add the onions & grated cheese & mix into the potatoes. Pour the soup mixture over the potatoes & mix in, spreading the potatoes evenly in the pan. Mix the cornflake crumbs & 2 T. melted butter together. Sprinkle over the top of the potatoes. Bake at 350 degrees for 30 minutes.

Shoyu Chicken

1 cup shoyu (soy sauce)

3/4 cup water

3/4 cup brown sugar

2 cloves garlic-mashed

grated fresh ginger

2 1/2 lbs. chicken thighs or wings

Combine all ingredients in a large pot. Mix well & add chicken pieces. Boil 1 hour or until tender.

Serve with rice & the sauce.

Butter Loaf

1 cube butter

1/4 cup sugar

1- 8 oz. sour cream

4 eggs

1 tsp. vanilla

1/2 cup oil

1 box Duncan Hines Butter Recipe Golden cake mix

Cream butter & sugar. Mix all ingredients with creamed mixture. Beat until nicely mixed. Pour into loaf pans or tube pan or cupcake cups. Bake for 45 minutes at 350 degrees or until cooked. (bake cupcakes according to box).

GLAZE: 1/2 cup powdered sugar. Mix with 1 heaping tsp of melted butter. Add hot tap water until right consistency for glaze. Pour over cake.

Caramel Popcorn

2 cups brown sugar

1 cup margarine

1/2 cup light corn syrup

1 tsp. salt

1 tsp. baking soda

5 quarts popped popcorn

Combine brown sugar, butter, syrup & salt in saucepan.

Heat until boiling. Continue cooking for 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl & drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 degrees for 1 hour; stirring every 15 minutes. Remove from oven, let cool & break into chunks.

Macaroni & Cheese

2 cups elbow macaroni

3 T. margarine

3 T. flour

2 cups milk

1/2 tsp. salt

dash of pepper

2 cups shredded cheese

Cook macaroni in boiling, salted water until tender. In a separate pan melt butter, blend in flour, add milk. Cook & stir until thick. Add seasonings. Add 1 1/2 cups of cheese, stir until melted. Place cooked macaroni in a 10" x 6" x 1 1/2" baking dish.

Pour sauce over macaroni, top with remaining cheese.

Bake at 350 degrees for 30 minutes.

*Recipe from Deborah Wilderman

Double Fudge Cake

1 chocolate cake

1 bottle Mrs Richardson's Hot Fudge Topping

1 small Cool Whip

4 SKOR bars or Heath bars

1 can Eagle brand milk

While cake is hot, poke holes in it & pour Eagle brand milk & hot fudge over the top. Let cool. Top with Cool with & chopped candy bars.

Meat Loaf

Mix 1 lb. hamburger with chopped or dehydrated onion. Add one shredded carrot, a handful of minute rice, salt & pepper, thyme & A1 steak sauce or Worchestershire sauce. Shape meat into a loaf. Pour tomato sauce & sprinkle parsley flakes over the top. Cook at 350 degrees for 1 hour.

* You can also add an egg or breadcrumbs to the meat to help it stay together.

Meatballs & Gravy

1 lb. ground round

1/2 cup fine bread crumbs

1/4 cup minced onion

1 tsp. cornstarch

1/4 tsp. allspice

1 egg, slightly beaten

1/4 cup milk

1/2 tsp. salt

Combine all ingredients. Shape into walnut sized balls. Place in pan with 1/4 cup oil & brown. Remove meatballs. Place 3 T. flour in drippings & brown. Add 2 cups water, 2 beef bouillon cubes, 3/4 tsp. salt & pepper. Thicken. Put meatballs into gravy. Bake at 350 degrees for 15-20 minutes. Serve with rice.

Orange Chicken

Slice one large onion & place on the bottom of a 9 x 13 pan. Lay boneless, skinless chicken breasts on top of the onion. Squeeze the juice from 2 fresh oranges. Pour juice on top of chicken. Sprinkle Lawry's Seasoned Salt & pepper over all. Top the chicken with a small can of sliced mushrooms. Bake at 350 degrees for 1 hour.

Chicken Noodle Soup

Boil 2-3 chicken breasts.

With water from chicken add 3 chicken bouillon cubes & 2-3 cans of chicken broth.

Bring to a boil.

Add a package of extra wide egg noodles & boil.

Cover & cook for 5-10 minutes.

Pretzel Salad

2 1/2 cups coarsely chopped pretzels
3/4 cup melted butter
3 T sugar
Mix well. Spread in 9 x 13 pan. Bake for 10 minutes at 350 degrees. Cool.

Cream 8 oz softened cream cheese, blend in 1/2 cup powdered sugar and 1- 8 oz. Cool Whip. Mix well. Spread over pretzels. Refrigerate.

1- 6oz. strawberry jello
2 cups boiling water
2- 10 oz frozen strawberries

Dissolve jello in boiling water & add frozen berries, breaking up as stirring. Chill until slightly thickened. Pour over cool whip layer. Refrigerate until set.

Chicken Salad

2 cups cubed, cooked chicken

1/2 cup diced celery

1/2 tsp. salt

1/2 cup mayonnaise

1 can mandarin oranges, drained

1/2 cup chooped nuts (optional)

1 can pineapple chunks, drained

Mix all ingredients together. Chill & serve on a lettuc leaf.

Zucchini Bread

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

2 tsp. vanilla

3 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cup chopped nuts (optional)

Grease & flour 2 loaf pans. Beat eggs. Add oil, sugar, vanilla & zucchini. Cream together well. Sift & measure flour, then sift together flour, salt, baking soda & powder & cinnamon. Add dry ingredients to creamed mixture. Blend thoroughly. Stir in nuts. Divide into 2 loaf pans. Bake for 1 hour at 325 degrees or until toothpick comes out clean.

*One loaf can be wrapped & frozen for later.

Cinnamon Pull Aparts

2 can refrigerated biscuits

1/2 cup melted butter/margarine

1 cup sugar

1 T. cinnamon

1/4 cup chopped nuts (optional)

Preheat oven to 375 degrees. Grease a round cake pan & sprinkle with nuts (optional). Melt butter in a bowl, then combine sugar & cinnamon in another bowl. Separate biscuits & tear them in half. Dip in melted butter; coat entirely. The coat with cinnamon & sugar & place in the pan. (Squish them next to each other). Pour remaining butter over the top.

Bake for about 25 minutes, let stand for 5 minutes then turn out on a serving plate.

*If you want a smaller batch, just do 1 can & use a loaf pan.

Sutter Sirloin Grilled Sandwiches

Brush 1lb. Sutter Sirloin Steak, 1 large halved green bell pepper & 1/2 of a large white onion, cut into thick slices with 2 T. olive oil. Season to taste with salt & pepper. Grill over medium-high heat until cooked to your liking. Let cool slightly; slice steak thinly & cut peppers into strips. Stir 1/2 cup ketchup & 1 tsp. Tabasco Sauce together in a small bowl; spread mixture on both sides of a toasted Ciabatta roll. Top bottoms with slices of Muenster Cheese, steak, peppers & onion slices; close sandwiches.

*Recipe from Bel Air's weekly grocery ad.

Famous Fudge

1 1/2 cups sugar

2/3 cup (5oz) evaporated milk

2 T. butter

1/4 tsp salt

2 cups mini marshmellows

1 1/2 (9oz) chocolate chips

1 tsp. vanilla

Line an 8 inch pan with foil.

Combine sugar, evaporated milk, butter & salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate chips & vanilla. Stir vigorously for 1 minute or until the marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until form. Lift from pan; remove foil. Cut into pieces.

For milk chocolate fudge: substitute 1 3/4 cups (11.5oz) milk chocolate morsels for semi-sweet morsels.

For butterscotch fudge: substitute 1 2/3 cups (11oz) butterscotch flavored morsels for semi-sweet morsels.

Heather's Chili

2 lbs. ground beef

1 onion, diced

2 cans kidney beans

2 cans pinto beans

2 cans black beans

1 large can crushed tomatoes

2 large cans petite diced tomatoes

1-2 small cans tomato sauce

2-4 T. chili powder

Cook the ground beef & onions until the beef is browned. Drain fat. Transfer the beef to a large pot & add the remaining ingredients. Add additional cans of beans or tomatoes as desired. Heat until boiling. Reduce heat & simmer for 15-20 minutes. Serve with grated cheese, sour cream, tortilla chips & corn bread.

Chicken Fettucini

1 T. butter or margarine

1 T. flour

1 can evaporated milk

1/8 tsp. nutmeg

1 tsp. garlic powder

1/8 tsp. pepper

3/4 cup parmesan cheese

12 oz. pasta

2 cooked chicken breasts

Make roux from flour & butter. Slowly add milk & stir to prevent clumps. Add spices & heat to simmer. Cook pasta to "al dente" and drain. Add parmesan to sauce & pour over pasta. Slice chicken & arrange on top. Add more parsley for color.

Baked Chicken Breasts Supreme

1 1/2 cups plain yogurt or sour cream

1/4 cup lemon juice

1/2 tsp. worchestershire sauce

1/2 tsp. celery seed

1/2 tsp. paprika

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

8 boneless, skinless chicken breasts

2 cups fine dry bread crumbs

In large bowl combine first 8 ingredients. Place chicken in mixture & turn to coat. Cover & marinate overnight in fridge. Remove chicken from marinade, coat each piece with bread crumbs. Arrange on a shallow baking pan. Bake at 350 degrees uncovered for 45 minutes.

Chicken Enchiladas

Combine:

1 can refried beans

3 shredded chicken breasts

1/2 cup salsa

salt to taste

oregano to taste

Put 1/4 cup enchilada sauce in bottom of 9 x 13 pan. Place 1/2 cup of mixture in tortilla, roll up, tuck in ends & place in dish. Cover enchiladas with remaining sauce. Cover with foil & bake at 350 degrees for 30 minutes or until bubbly. Uncover & top with shredded cheese & bake until cheese is melted.

CHICKEN PAPRIKASH

2-3 lbs. chicken tender loins or sliced breasts

1 onion diced

1 red bell pepper diced

3-4 garlic cloves diced

2 Tbsp diced piquillo peppers or pimentos

1 1/2 tsp paprika

1/2 tsp smoked paprika

2 tsp dried thyme

salt and pepper to taste

2 1/2 cups chicken stock

2 cups sour cream

5 Tbsp flour

In skillet heat approx. 2 Tbsp olive oil. Add diced onions and bell peppers. Saute on meduim for 5 mins. Add garlic and Piquillo peppers and saute for another 5 mins. Then add all spices and herbs; saute for a couple of mins. Add a little liquid to deglaze pan and pour into crock pot. Add chicken strips and chicken stock, cook on high for 4 hrs. When done cooking remove chicken from pot and mix flour into the sour cream (it should be smooth and creamy) then add sour cream to pot and stir with whisk to incorporate. Then put back on high for 20-30 mins or until thickened, add chicken back into pot and serve over rice.

**I used pimentos, only because I couldn't find the piquillo peppers at the store. Also, I didn't have smoked paprika, so I just used the regular

Pumpkin Chocolate Chip Cookies

1 cup sugar

1 cup shortening

1 cup canned pumpkin (1/2 of a small can. Double the recipe for an entire small can)

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 cup chocolate chips

Bake at 35o degrees for 10-12 minutes.

Do not overbake.

A heaping teaspoon of dough makes for a good size.

Taco Soup

Brown 1-2 lbs of hamburger & drain

Add:

2 cans black beans

2 cans kidney beans

2 cans diced tomatoes

1 can pinto beans

1 can black olives

2 packages of taco seasoning

Serve with sour cream & cheese

Chicken Chimichangas

1 medium onion, chopped

1 small can chopped green chilies

3 lbs. cooked, shredded chicken

1/2 can tomatoes, drained & diced

oregano

salt to taste

pepper to taste

1 T. sugar

12 flour tortillas

1/4 cup margarine

1 1/2 cup shredded cheddar cheese

Saute' onion & green chilies in 1 tsp. water. Add shredded chicken & drained tomatoes, simmer for 30-40 minutes. Add seasonings to taste & sugar.

While filling is simmering lightly butter both sides of tortillas. Fill each tortilla with 1/4 cup filling, top with 2 T. shredded cheese & roll, burrito style. Place seam side down on cookie sheet & bake at 350 degrees for 15-18 minutes.

Serve with sour cream.

Grill Fries

4 Idaho potatoes (2lbs) scrubbed

1 T. extra virgin olive oil

1 tsp. coarse salt, plus more to taste

1/4 tsp. freshly ground pepper

Lawry's seasoned salt

1. Preheat over to 350 degrees. Cut potatoes lengthwise, into 8 wedges.

In a large bowl, toss potatoes with oil, salt & pepper & Lawry's.

2. Heat grill pan to medium-hot & cook potatoes almost through, about 7 minutes per side. Transfer grilled potatoes to a baking sheet lined with foil & finish cooking in the oven until potatoes are tender when pierced with the tip of a knife, about 15 minutes. Sprinkle with coarse salt & serve hot.

*Best when cooked on a cast iron grill pan.

Macaroni Salad

1 package macaroni noodles (I like to use the "salad" noodles), cooked to package directions

red onion, finely chopped

white onion, finely chopped

mayonnaise

chopped olives

sweet relish

hard boiled eggs, chopped

celery, chopped

salt & pepper, to taste

paprika

Combine as much of each ingredient as you like.

Cranberry Pineapple Punch

Each batch requires:

3 cups cranberry juice

1 - 46 oz. pineapple juice

1 qt. (32 oz.) gingerale

crushed ice

Spinach Artichoke Dip

1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and minced

1 1/2 teaspoon Italian seasoning (mix of dried basil, oregano, thyme, rosemary, sage) use any or all that you have in the pantry
1/4 teaspoon garlic salt

salt and pepper to taste

1 (14 ounce) can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained

1/4 cup shredded mozzarella cheese

Preheat oven to 350. Lightly grease a small baking dish.Mix everything together except mozzarella cheese.Transfer the mixture to a baking dish. Top with mozzarella cheese. Bake in oven 25 minutes, until bubbly and lightly browned

Lava Flow

1/2 banana

1/2 oz coconut syrup

1 1/2 oz pineapple juice

1 1/2 oz ice cream syrup (or 1 scoop ice cream)

Mix all of the above together in a blender.

Pour 1/4" blended strawberries on the bottom of a glass.

Quickly pour mixture into glass to swirl with strawberries.

Garnish with slice of pineapple & cherry with umbrella pick.

Strawberry Daquiri Punch

6 c fresh or frozen strawberries

6 oz. frozen limeade concentrate

3/4 c pineapple juice

16 oz. lemon-lime soda, chilled

2 c ice cubes

Blend!

Mud Pie

Mud Pie
Combine one package of Oreo cookies & 1 stick of butter in food processor until all the cookies are crushed.
Press into 9 x 13 pan.
Cover with 1-2 cartons of ice cream.
Freeze until firm.
Top with cold fudge sauce (put in freezer a little bit to spread easier) Freeze.
Spread Cool Whip and top with chopped nuts (optional). Freeze.
Best if made day before.

Fruit Sparkles

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin

1 cup cold fruit-flavored seltzer, sparkling water, club soda or other sugar free carbonated beverage

1 cup chopped mixed bananas and strawberries

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add seltzer; stir until well blended. Refrigerate 1 hour or until slightly thickened. ADD fruit; stir gently until well blended. Pour into 5 dessert dishes or medium serving bowl. REFRIGERATE 1 hour or until firm.

Tortilla Soup

Tortilla chips
Chopped onions
Grated cheese
Avocados, in small pieces

Sauce
1 can tomato juice
1 can water
4 beef bouillon cubes
chile powder
garlic powder
small lime

Crumble tortilla chips in bottom of bowls; add cheese, onions, and avocados as desired. Prepare sauce; salt to taste, add 1-2 T. chile powder and ½ tsp. garlic powder. Cook until hot. Pour over bowls. Add lime juice if desired.

Clam Chowder

¼ cup finely, chopped onions
1 cup celery, finely diced
2 cups potatoes, very finely diced
2 cans (6 ½ oz) minced clams and juice (small baby clams)
¾ cup butter
¾ cup flour
Few grains of pepper
1 quart half and half
1 ½ tsp. salt
2 T. Red Wine vinegar

Drain juice from clams & pour over vegetables in a small saucepan.
Add water to barely cover and simmer, covered, over medium heat until barely tender. In the meantime, melt butter, add flour and blend (as for white sauce). Cook, stirring constantly, add half and half & cook and stir using wire whisk until smooth and thick (very important). Add undrained vegetables, clams & vinegar. Heat through and add salt & pepper to taste. (May add more water if too thick).
Serves 8

Chili’s Chicken Enchilada Soup

1 T. vegetable oil
1 lb. chicken breast fillets (aprox. 3 fillets)
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 oz. Velveeta
1 tsp. salt
1 tsp. chili powder
½ tsp. cumin

Garnish:
Shredded cheddar cheese
Crumbled corn tortilla chips pico de gallo

Add 1 T. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot & sauté’ over medium heat for about 2 minutes, or until onions begin to come translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size piece and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and pico de gallo.

Lime Cilantro Rice

1 cup uncooked white rice
2 cups chicken broth
1 Tbsp lime juice
1/2 tsp garlic powder
1 Tbsp minced onion dried
Pinch of salt

Bring to boil, cover and reduce heat to low. Cook for 15 minutes. When finished add 1/4 - 1/2 cup chopped cilantro, another Tbsp. lime juice and 1/2 cup green enchilada sauce. Stir and serve warm in burritos or on the side.

ORIENTAL CHICKEN SALAD

2 Pkg. Chicken Ramen noodles

1 (8oz.) pkg. shredded cabbage

½ cup toasted, slivered almonds

2 cups cooked, cubed chicken

4 chopped, green onions

DRESSING:

2 seasoning packets from noodles

½ tsp. salt

½ tsp. pepper

¼ cups salad oil

3 Tbsp. vinegar

2 Tbsp. sesame seeds

Crush noodles slightly, place in strainer and pour boiling water over to soften. Drain well. Place in bowl and add remaining salad ingredients, toss lightly. Make dressing and shake well. Pour over salad and toss. Cover and chill several hours. Add almonds just before serving.
Serves 8-10

ORANGE JULIUS SALAD

1 (3oz.) orange Jell-O

1 (3oz.) cook & serve vanilla pudding

1 (3oz.) Jell-O Americana Tapioca pudding

1 (8oz.) Cool Whip, thawed

1 (8oz.) can mandarin orange, well drained

Combine dry Jell-O & puddings; stir into 3 cups boiling water and continue boiling for 2 minutes, stirring constantly. Cool completely (1 hr.). Add the cool whip, mixing in well, then add the drained fruit. Pour into a 9x13 dish and cover. Chill 6 hours or overnight.

Cookie Salad

2 small packages instant vanilla pudding

2 cups buttermilk

12 ounce Cool Whip

1 medium can mandarin oranges, drained

1 medium can pineapple tidbits, drained

1/2 package fudge stripe cookies, crushed
Mix together pudding and buttermilk. Fold in Cool Whip. Chill till ready to serve. Crush cookies (only until chunky, not finely crushed) and stir in at the last minute before serving.

Zesty Crock pot Chicken

½ stick of butter
4 chicken breasts
1 package zesty Italian dressing
1 package cream cheese
1 can cream of chicken soup

Put butter on bottom of crock pot. Place chicken on top. Sprinkle with seasoning. Cook on high for 2 hours (until chicken breasts are done). Thirty minutes before chicken is done, melt cream cheese and soup in a saucepan over medium heat. Pour into crock pot. Gently mix together, add any vegetables if desired. Cook another 30 minutes. Serve over noodles or rice.
(Penne Rigate noodles are very good with this).

Sweet and Sour Chicken

Brown 6-8 chicken breasts. Remove chicken from pan and brown 1 large chopped onion.
In another pan combine:
1 cup catsup
6 T. brown sugar
3 T. vinegar
1 cup pineapple juice (drained from 1 can pineapple chunks. Add water if needed to make 1 cup).
1 T. prepared mustard
1 T. Italian salad dressing (optional)

Bring to a simmer. Pour over chicken in a baking dish. Put pineapple chunks with the onions over the chicken with drippings.

Bake at 375o for 1 to 1 ½ hours uncovered. Turn chicken once during baking.
Serve over rice.

Stacked Enchiladas

SAUCE:

1- 46 oz. can tomato juice
¼ pkg. Lawry’s Enchilada Sauce Seasoning mix
½ cup sugar
1 ½ tsp. garlic salt
5 T. corn starch

Mix together the dry ingredients. Slowly add juice. Cook over heat until it thickens & barely starts to boil.

TORTILLAS:
Fry in hot oil until brown. You can use flour or corn, we usually use flour-the small size. Drain between paper towels.

GROUND BEEF:
Brown as much as you need for the number of people you are serving. Brown with onion & salt & pepper.

Begin to stack using 2 or 3 tortillas:
1- tortilla
2- warmed refried beans
3- tortilla
4- ground beef
5- sauce
6- grated cheese

Then top with:
Guacamole
Lettuce
Tomatoes
Sliced olives
Sour cream

This is very rich & filling. Use small amounts of filling on each layer.

Pork Barbacoa Burritos

1 pork loin roast (this recipe based on 2.5 - 3 lbs.)
1/2 cup dark brown sugar or regular if that’s all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion
Tortillas

Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepared red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Add above mixture to tortillas. These are pretty messy, but worth it. Freezes well. Serve with Lime Cilantro rice.

Cranberry Chicken

8 boneless, skinless chicken breasts
1 pkg. Lipton Onion Soup Mix
1 can cranberry sauce (berry, not jelled)
1 small Bottle Russian Salad Dressing

Place chicken in a large baking pan. Sprinkle on soup mix, spoon on cranberry sauce, then pour on Russian dressing. Cover and bake in 350 degree oven for 45 minutes; remove foil, bake additional 30 minutes.

Chili Rielleno

Brown – 2 lbs. hamburger; 1 small chopped onion; 1 ½ tsp. salt.
Grate – 1 lb. mild cheddar cheese and 1 lb. jack cheese
Beat – 5 eggs, 2/3 cup evaporated milk (canned), 5 T. flour, ¼ tsp. salt
Grease – 9x13 pan – then Layer ½ of the hamburger mixture, ½ can of
diced green chilies, ½ of the cheeses. Repeat layers saving
½ cup of the cheeses for the topping.
Pour – the liquid egg mixture over all.
Bake – at 350 degrees for 35 min. Add 1 (8 oz.) can of tomato sauce over top of casserole and sprinkle remaining cheese. Bake 5 more min.

CHICKEN TACO RING

3 chicken breast halves

¼ cup salsa

½ cup sour cream (divided)

1 pkg. chicken taco seasoning

1 ½ cups shredded cheddar cheese

2 pkgs. refrigerator crescent rolls

Cook chicken breasts; cool and dice into ½ inch pieces. Combine chicken, taco seasoning, and cheese in a bowl and mix. Microwave 2 min., until cheese melts. Add salsa (½ of the sour cream may be added at this time) and mix well. To assemble ring: Unroll the crescent rolls and separate into 16 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan (I lightly spray with Pam) with the wide ends of triangles overlapping towards center of pan and points hanging over edge of pan. (There should be about a 7 – 10 inch opening in center of pan)
Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Bake 20-25 min. @ 375 or until golden brown. Serve with sour cream and/or salsa.

CHICKEN SALAD CROISSANTS

4 cups cooked, diced chicken

½ cup chopped celery

½ cup chopped bell pepper

1 small can crushed pineapple (drained)

1 can sliced water chestnuts (drained)
½ cup sliced black olives

4 chopped green onions (or 1 tsp. dehydrated onion)

Mix ingredients together.

Mix sauce of 1 cup mayonnaise, 1 T. soy sauce, ½ tsp. curry powder.

Pour over chicken mixture and mix well. Chill. When ready to serve, slice croissants in half, fill with chicken mixture and serve.
Optional ingredients: 1 pkg. sliced almonds and 1 cup of sliced grapes.
Makes 8-10 croissants.

Chicken Roll Ups

3 chicken breasts, cooked & cubed
2/3 cup melted butted (divided)
8 oz. cream cheese
2 pkgs. Crescent refrigerator roll dough
1 pkg. seasoned stuffing mix ( If seasoning is in separate packet, mix with stuffing before using)

Mix cream cheese and 1/3 cup butter. Add 1 cup of stuffing mix & chicken. Unroll rolls. Put 1 T. of above mixture in large end of each roll. Roll up, covering ends with fold of roll. Crush remaining stuffing. Melt other 1/3 cup butter. Dip rolls in melted butter, then into crushed stuffing crumbs. Bake 15-20 minutes at 375o

Optional Sauce
1 can cream of chicken or mushroom soup, thin with a little water or milk
Heat & pour over rolls.

Orange Julius

1/3 cup orange juice concentrate
½ cup water
½ cup milk
¼ cup sugar
½ tsp. vanilla
5-6 ice cubes

Mix all together in blender until ice cubes are smooth, about 30 seconds. Serve immediately. Makes about 3 cups.

Cranberry Punch

8 cups cranberry juice
1 can (6oz.) frozen orange juice
3 cans water
½ can pineapple juice
2 cups Welch’s White Grape juice
¼ cup lemon juice

Stir well. Just before serving add 2 liters of Ginger Ale and ice.
Makes 30 (6 oz.) cups

Strawberry Angel Dessert

2 egg yolks, well beaten
1 cup sugar
1 cup milk
1 large pkg. strawberry Jell-O
1 pint cream –stiffly beaten
2 egg whites-stiffly beaten, with a pinch of salt
1 cup fresh strawberries (sliced in quarters)
1 pint whipping cream, stiffly beaten
1 angel food cake

Cook in double boiler, egg yolks, sugar & milk until done (about 15 minutes) over boiling water. (Does not thicken but will change color to a lemony yellow). Remove & add Jell-O, stir well. Set aside to cool. After cool, add berries, egg whites (with salt). Lastly fold in whipped cream. Tear cake in pieces to cover bottom of 9 x 13 pan. Pour custard over all, tear more cake and layer over, pour custard over all.
Refrigerate over night. Serve topped with whipped cream.

Popcorn Balls

1- 3oz gelatin, any flavor
1 cup sugar
1 cup white corn syrup
½ cube butter
1 tsp. vanilla
6 qts. Popped corn

Combine gelatin, sugar and syrup together. Bring to a boil, slowly, just until sugar dissolves. Stir in butter and vanilla. Pour over corn. Mix well.

Ono Carrot Cake

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
3 eggs
¾ cup buttermilk
¾ cup oil
2 cups sugar
2 tsp. vanilla
8 oz. crushed pineapple, drained
2 cups grated carrots (4-5)
3 ½ oz. coconut
Preheat oven to 350o Grease 9 x 13 pan. Beat eggs, oil, buttermilk, sugar & vanilla. Mix. Add the rest of the ingredients. Mix. Pour in pan & bake for 55 minutes. Pour glaze over hot cake. Cool completely.

GLAZE
1 cup sugar
½ tsp. baking soda
½ cup buttermilk
1 cube butter
1 T. corn syrup
Bring glaze to a boil. Cook for 5 minutes, stirring constantly.
Add 1 tsp. vanilla. Pour glaze over hot cake. Cool completely.

FROSTING
1 cube butter, softened
8 oz. cream cheese, softened
1 tsp. vanilla
2 cups powdered sugar
1 tsp. orange juice
1 tsp. grated orange peel
Cream butter & cream cheese until fluffy. Add vanilla, powdered sugar, orange juice & orange peel. Mix until smooth.

Frost cake. Refrigerate until frosting is set. May be refrigerated for several days. Serve chilled.

Recipe from Jen Valko

Lemon Lime Cake

1 package Duncan Hines Lemon Supreme cake mix
1 package 3 oz. lime Jell-O
¾ cup boiling water
½ cup cold water

Make cake according to package directions. While baking, mix Jell-O (with above amounts of water) and let set (room temperature). Cool cake for 20-25 minutes. Poke holes with meat fork and pour Jell-O over. Frost with topping.

FROSTING
1 envelope Dream Whip
1 package (3 oz.) lemon pudding
1 ½ cup cold milk
Whip for 5-8 minutes and spread over top.

Hot Fudge Sauce

Cook on low heat until it dissolves:
3 T. cocoa
½ tsp. salt
¾ cup sugar
2 ½ T. water

Add ¾ cup evaporated milk. When it comes to a boil, let boil for 3 minutes. Take off heat and add 2 T. butter and 1 tsp. vanilla. Stir.

French Cream

1 -8 oz. package cream cheese

1 cup powdered sugar

1 cup whipping cream

1/4 cup sugar

1 lemon, zested and juiced (I use lemon juice)

Pineapple Juice

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Recipe from Jen Watson

Cheesecake for a Crowd

Preheat oven to 350o
Mix 1 package white cake mix per package directions. Pour into 2- 9x 13 pans, greased and lightly floured. Bake 20 minutes or until done. Cool.

Mix 2- 8 oz. packages softened cream cheese
4 cups powdered sugar
1 pint whipped whipping cream

Whip cream cheese and powdered sugar together until light & fluffy. Add the whipped cream and mix well. Put on top of cooled cake, set in refrigerator.

Top with 2- 16 oz. cans of pie filling. (strawberry, cherry, raspberry, blueberry, etc.)

Applebee’s White Chocolate Blondie

Preheat oven to 350 degrees. Grease or spray 9 x 13 pan.

2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1 cup chopped walnuts (optional)
2/3 cup butter-melted (Do not substitute margarine)
2 cups packed brown sugar
2 eggs-beaten
2 T. vanilla
1 cup white chocolate chips

Mix flour, baking powder, baking soda and salt. Add chopped nuts and mix. Melt butter, add brown sugar and mix well. Add beaten eggs and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chips. Spread in pan. Bake 20-25 minutes or until toothpick inserted in middle comes out clean or with fudgy looking crumbs.

Maple Butter Sauce

¾ cup maple syrup
½ cup butter (Do not substitute margarine)
¾ cup brown sugar
½ cup walnuts (optional)

Heat in pan until melted. Serve hot over blondie brownie.

Lemon Bars

1 cup butter
2 cups flour
½ cup powdered sugar
½ tsp. salt

Blend above ingredients as for pastry. Press in 9 x 13 pan.
Bake for 15 minutes at 350o . Cool for 10 minutes.

Pour over top:
4 eggs beaten
½ tsp. baking powder
2 cups sugar
6 T. lemon juice
¼ cup flour
1 T. lemon rind

Bake at 350o for 20-25 minutes. Sprinkle powdered sugar over top. Cut into bars.

Christmas Holly Clusters

1 cube butter
30 large marshmallows
1 tsp. vanilla
1 ½ tsp. green food coloring
3 ½ cups corn flakes
Red cinnamon candies

Melt butter with marshmallows and blend. Remove from heat. Add vanilla, coloring and corn flakes. Toss gently, but thoroughly and drop by teaspoonfuls onto waxed paper. (They will resemble Holly wreaths). Press red cinnamon candies into clusters. Let set until hardened.

Chocolate Crinkles

½ cup vegetable oil
4 squares (4 oz) unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup powdered sugar

Mix oil, chocolate and sugar. Blend one egg at a time until well mixed. Add vanilla. Measure flour by sifting. Stir in flour, baking powder and salt into oil mixture.
Chill several hours or overnight.
Heat oven to 350o . Drop teaspoonfuls of dough into powdered sugar and shape into balls. Place about 2” apart on greased cookie sheet. Bake 10-12 minutes. DO NOT OVERBAKE
Makes 6 dozen

7 Layer BIG DIP

Layer on a tray or platter in this order:

Bean dip (or refried beans, vinegar, garlic powder, mixed)
Sour cream
Guacamole
Tomatoes, chopped
Green onions (scallions)
Olives
Grated cheese

Serve with tortilla chips and vegetables.

Pumpkin Bars

1 c vegetable oil

4 eggs

2 c sugar

Mix together, then add

2 c flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

32 oz can of pumpkin

2 tsp cinnamon

Pour mixture into greased 9x13 pan.

Bake @ 350 for 25-30 minutes
Cool completely, then frost with...
Cream Cheese Frosting

8 oz softened cream cheese

1/2 c butter

2 Tbsp cream or milk

1 1/2 tsp vanilla

4 c powdered sugar
Mix until smooth, spread evenly over pumpkin bars.

Fruit Sparkles

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin

1 cup cold fruit-flavored seltzer, sparkling water, club soda or other sugar free carbonated beverage

1 cup chopped mixed bananas and strawberries
STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add seltzer; stir until well blended. Refrigerate 1 hour or until slightly thickened. ADD fruit; stir gently until well blended. Pour into 5 dessert dishes or medium serving bowl. REFRIGERATE 1 hour or until firm.

Deluxe Halloween Mud Bars

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed brown sugar

1/2 cup (1 stick) butter, softened

1 teaspoon vanilla extract

1 large egg

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

1/2 cup chopped walnuts

Halloween candy corn
Directions:PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with candy corn. Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Estimated Times:Preparation - 20 min Cooking - 20 min Cooling Time - 20 min cooling Yields - 36

Crispy Southwest Chicken Wontons

2 Tablespoons canola or vegetable oil

½ Cup finely diced white onions

½ Cup finely diced red bell pepper

2 large cloves fresh garlic, minced

1 12 oz can chunk chicken, drained (from Costco)

¼ Cup packed fresh cilantro leaves, finely chopped

¼ Cup Verde Salsa (I use Herdez brand)

2 Tablespoons prepared ranch dressing
½ package wonton wrappers (I used the brand Nasoya, found in produce section of grocery store)

1 egg white whisked with 2 Tablespoons water
1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.
2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.
3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.
4. 2 options of cooking. 1st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.
5. Serve with Ranch dressing or salsa if desired.

Recipe courtesy of Picky Palate

Creamy Chicken Burritos

3 chicken breast halves cooked and cubed

1 4 oz pkg cream cheese (not fat-free!)

1 cup salsa

1/4 tsp garlic powder

1 15 oz can pinto beans drained

1 1/2 cup shredded cheddar cheese

6 flour tortillas
Preheat oven to 350.Grease 9x13 baking dish.Add cream cheese and salsa to large saucepan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.

Bobby's Caramel Cake

For the cake: 1 cup (2 sticks) butter, at room temperature 2 cups granulated sugar 4 eggs 3 cups sifted self-rising flour 1 cup milk 1 teaspoon pure vanilla extract

For the filling: 1 cup (2 sticks) butter 2 cups packed light brown sugar 1/4 cup milk 1 teaspoon pure vanilla extract

For the frosting: 1/2 cup (1 stick) butter 1 cup packed dark brown sugar 1/3 cup heavy cream, or more if needed 1 (16-ounce) box confectioners' sugar 1 teaspoon pure vanilla extract 1 cup chopped nuts, optional

For the cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
For the filling: While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.
For the frosting: Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Recipe from Paula Deen

Butternut Squash Soup

"The quintessential fall soup! Serve with french bread & geeen salad. Forgiving of spice substitutions."

6 T chopped onion
3 T butter
6 cups squash-peeled & cubed
1/2 tsp. dried marjoram or parsley
1/4 tsp. pepper
1/8 tsp. cayenne pepper
8 oz cream cheese
Salt to taste
3 cans chicken broth

Saute the onions in butter until tender. Add all but the cheese. Boil 20 minutes or until squash is tender. Puree squash & the cream cheese in batches until smooth. (In blender or food precessor). Return to pot, heat through but do not boil.

Enchilada Pie

1 lb. hamburger
½ onion, chopped
½ tsp. salt
1 ½ tsp. chili powder
1 package corn tortillas
¼ tsp. cumin
½ clove garlic, minced
1 can tomato soup
1 can Las Palmas Enchilada Sauce
1 cup grated cheese

Brown meat with onion & garlic. Drain fat. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas and place buttered side down in 9 x 13 pan. Spread ½ the meat sauce and ½ of the cheese over tortillas. Lay remaining 6 tortillas over top and repeat with meat and cheese. Bake at 325 degrees for 20-25 minutes.
*May be made the night before. Cover with foil & store in refrigerator.

Panini

Drizzle a little olive oil on the bottom of a nonstick skillet. Place 2 pieces of sliced italian bread in the pan for each panini. (I just get some of the specialty bread at Bel Air). Lightly toast the first side, flip the bread over & cover with a thin layer of filling. Here's what we use:
Sliced, smoked mozzarella cheese (we can't find smoked at Bel Air, but we get the fresh ball of mozzarella), sliced tomato & fresh basil leaves.
Close the sandwich up like a grilled cheese & toast the outside to your taste.

**Maybe I'll invest in a panini maker!

Pepper Steak

1 ½ lbs. round steak, cut in 1/2” by 1” strips
Salt and pepper
2 T. oil
½ cup chopped onion
1-15oz. can stewed tomatoes
2 large green peppers, seeded & cut in strips
½ tsp. oregano
1 T. steak sauce
3 cups cooked rice

Season meat with salt & pepper. Brown meat in hot oil. Lightly sauté onions & green peppers, add to meat; add stewed tomatoes, oregano, and steak sauce and cook slowly on top of range for 1 hour, or until meat is tender. Serve on a bed of rice. (Mom always mixed the rice with it so it would go further. She also cooked it in the electric skillet.)

Southwestern Chicken & Black Bean Burritos

4 pieces, boneless, skinless chicken breasts (2 full breasts)
1 tsp. each: ground cumin & chili powder
A couple shakes of cayenne pepper sauce
1 T. extra virgin olive oil
1/2 medium spanish onion, chopped
2 cloves garlic, minced
1 can black beans, drained & rinsed
3 T. smoky bbq sauce
kosher salt & cracked black pepper to taste

1 heart romaine, shredded
6 green onions 2 tomatoes, seeded & chopped

Four 10-12 inch flour tortilla wraps

Rub chicken with cumin, chili powder & cayenne sauce. Heat griddle pan to high. Cook the chicken breasts 4 minutes on each side & remove from heat.

While chicken is cooking, heat a skillet over medium high heat. Go once around the pan with oil. Cook onions & garlic until onions are soft, about 5 minutes. Add beans & bbq sauce. Chop cooked chicken breasts & drop into bbq'd beans. Heat mixture through. Season with salt & pepper to taste.

Pile chicken & beans into tortilla. Top with lettuce, green onions & tomatoes. Wrap & roll. Serve with chips & salsa. Makes 4 large burittos.

**We use regular tortillas, instead of wraps so they aren't so huge. We put tomatoe & sour cream on top. ***

Tempting Shredded Chicken Taquitos

2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red pepper

1 tablespoon finely chopped jalapeno pepper

2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oilburrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!
I would bake these at 375 for about 20-25 minutes, turning them half way through. If you brush them with a little olive oil or butter, it will give them a nice crisp crust.