Graduate Studies Recipes

Nestle Toll House No-Bake Peanut Butter Bars

2011-03-31T14:30:00.014-06:00

2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) semi-sweet mini chocolate mini morsals, divided

Directions:

1. Grease 13 x 9-inch baking pan.

2. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

3. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

Oreo Balls

2011-03-10T10:00:00.001-07:00

• 1 package Oreo cookies, crushed
• 8 ounces cream cheese, softened
• 1 package white almond bark, or white chocolate chips

1. Separate the inside of the Oreo from the cookie.
2. Using a blender or hand held mixer, mix the Oreo inside and cream cheese together.
3. Smash the Oreo Cookies into crumbs.
4. Then mix into the cream cheese mixture.
5. Roll into walnut size balls.
6. Chill for an hour.
7. Melt white almond bark and then drizzle over the Oreo Balls.
8. Allow to harden on wax paper.

Chocolate Chippers

2011-03-10T09:59:00.002-07:00

• 1 cup shortening
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp salt
• 1 tsp soda
• 2 cups chocolate chips

1. Bake 350°F for 15-20 min in Bread Pans or individual pans.
2. Top with Vanilla Ice Cream right out of the oven and serve while still hot.

Caramel Apple Salad

2011-03-10T09:59:00.001-07:00

• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (4-ounce) package instant butterscotch pudding mix
• 1 (8-ounce) can crushed pineapple with juice
• 3 cups diced apples
• 1 cup dry roasted peanuts
• 1 cup miniature marshmallows

Directions

1. Mix cool whip, butterscotch pudding and crushed pineapple with juice.
2. Add apples, roasted nuts and marshmallows.
3. Keep in refrigerator until ready to serve. Serves 6.

Golden Graham S'mores

2011-03-10T09:57:00.002-07:00

• ¾ cup light corn syrup
• 3 Tbsp butter
• 1 package (11.5 oz) milk chocolate morsels
• 3 cups miniature marshmallows
• 1 tsp vanilla
• 1 package (12 oz) Golden Graham cereal (9 cups)

Directions

1. Grease rectangular pan, 13x9x2 inches.
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time.
4. Press in pan with buttered back of spoon.
5. Let stand 1 hour.
6. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

No-Bake Candy Bars

2011-03-10T09:56:00.002-07:00

• 1 cup peanut butter
• 1 up white corn syrup
• 1/2 up brown sugar, packed
• 1/2 cup sugar
• 6 cups cornflakes, crushed
• 1 cup chocolate chips
• 3/4 cup peanuts

1. Butter a 9" X 13" baking pan.
2. Heat sugars, syrup, and peanut butter in a heavy saucepan.
3. Mix until smooth.
4. Combine cornflakes, chocolate chips, and peanuts.
5. Pour peanut butter mixture over the cornflake mixture and mix well.
6. Press into the bottom of the prepared pan.
7. Allow to cool before cutting into bars.

Oreo Cookies

2011-03-10T09:56:00.001-07:00

Dough:
• 1 devils food cake mix
• ¾ c shortening
• 2 eggs
Frosting:
• 1 lb powder sugar
• 8 oz pkg cream cheese
• ½ c butter
• ½ tsp vanilla

Cookies:
1. Mix cake mix, shortening, and eggs together.
2. Using a large melon baller, scoop balls out and place on cookie sheet.
3. Bake at 350°F for 8-10 min.
4. Cool on cooling racks. Place frosting between 2 cookies.

Frosting:
1. Mix butter and cream cheese together, add powder sugar, and vanilla.
2. Beat until smooth.

Rolo Cookies

2011-03-10T09:54:00.000-07:00

• 2 ¾ c flour
• 1 tsp baking soda
• 1 c brown sugar
• 2 tsp vanilla
• 48 Rolos (Kisses, etc)
• ¾ c cocoa
• 1 c sugar
• 1 c butter
• 2 eggs

Directions

1. Heat oven to 375°F.
2. In small bowl combine flour, cocoa, and baking soda; blend well.
3. In large bowl beat sugar, brown sugar, and butter until light and fluffy.
4. Add vanilla and eggs and beat well.
5. Add flour mixture and blend well.
6. For each cookie, get 1 Rolo and shape about 1 Tbs of dough around it; covering completely. I flour my hand and the tablespoon to prevent dough from sticking.
7. Place on ungreased cookie sheet and bake 7 - 10 min or until cookie is slightly cracked. Makes 4 dozen.
8. *For Rolo cookies that are not chocolate, replace 3/4 c cocoa with 3/4 c extra flour.

Puffed Rice Balls

2011-03-10T09:53:00.002-07:00

• 12 cups puffed rice
• 1 cup sugar
• 1 cup white corn syrup
• 1 package Jello
Directions

1. Pour syrup into a medium pot.
2. Stir in sugar and Jello.
3. Cook until sugar and Jello dissolve or just to boiling point.
Cool for a few minutes and then pour over puffed rice and make balls.
(Butter your hands first to keep rice from sticking.)

Dream Cake

2011-03-10T09:53:00.001-07:00

• 1 box white cake mix
• 1 pint whipping cream
• 1 cup powdered sugar
• 8 ounces cream cheese
• 1 package Danish Dessert
• 1 small container frozen strawberries

Directions

1. Prepare one white cake mix – bake in cookie sheet for about 12-15 min.
2. Beat 1 pint whipping cream – add 1 c powdered sugar for one minute.
3. Add 8 oz cream cheese (soft).
4. Spread over cake.
5. Prepare 1 package Danish Dessert per instructions.
6. Fold in 1 small box frozen strawberries.

Mother-in-Law Cake

2011-03-10T09:52:00.000-07:00

• 2 cups sugar
• 1 cup shortening
• 4 eggs
• 2 ½ cups flour
• 1 cup milk

1. Cream the first two ingredients.
2. Add eggs, baking powder, flour, milk.
3. Divide batter into two portions.
4. Add cocoa to one part and food coloring to the other part.
5. Grease and flour an angel food cake pan.
6. Layer batter in pan.
7. Bake at 350°F for 50-55 minutes.

Toll-House Pies

2011-03-10T09:50:00.003-07:00

• 30 graham cracker crusts
• 3 sticks margarine
• 4 eggs
• 1 1/3 cups sugar
• 1 1/3 cups brown sugar
• 1 cup flour
• 2-12 ounce packages chocolate chips
• 2 ½ cups chopped nuts

1. Melt margarine for 1 minute.
2. Let stand in microwave for 15 minutes.
3. After 15 minutes beat in eggs one at a time.
4. Add the rest of ingredients in the order listed.
5. Bake at 325°F for 37 minutes.

Pumpkin Chiffon Pie

2011-03-10T09:49:00.000-07:00

• ¾ cup brown sugar
• 1 envelope unflavored gelatin
• ½ tsp salt
• ½ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ginger
• 3 slightly beaten egg yolks
• ¾ cup milk
• 1 ¼ cups canned or mashed pumpkin
• 3 egg whites
• 1/3 cup granulated sugar
• 1 9 inch pie crust or graham cracker crust

1. In saucepan, combine brown sugar, gelatin, salt, and spices.
2. Combine egg yolks and milk; stir till mixture comes to a boil.
3. Remove from heart; stir in pumpkin.
4. Chill till mixture mounds slightly when spooned. (Test every now and then - don't let it get too stiff.) Beat egg whites till soft peaks form.
5. Gradually add granulated sugar, beating to stiff peaks.
6. Fold pumpkin mixture thoroughly into egg whites.
7. Turn into crust.
8. Chill firm, garnish with whipped cream and you can drizzle caramel sauce over top of cream if desired.

Heath Bar Fruit Dip

2011-03-10T09:48:00.000-07:00

• ½ cup brown sugar
• ½ cup white sugar
• 1 bar (8 ounces) cream cheese
• 1 tsp vanilla
• ½ package Heath bar toffee

Mix together and serve with fruit; great with apples and fantastic all by itself!

Acini de Pepe Salad

2011-03-10T09:45:00.003-07:00

• 1 cup sugar
• ½ tsp salt
• Egg yolks, beaten
• Cans pineapple tidbits
• Can crushed pineapple
• Tbs spoons flour
• 1 ¾ cups pineapple juice
• 1 bag acini de pepe
• 8 ounce cool whip

1. Boil 2 quarts water and acini de pepe for 8-10 minutes blanch and cool.
2. Drain pineapple and reserve juice.
3. Combine pineapple juice, sugar, flour and egg yolks; boil over medium heat until thick.
4. Add to acini de pepe and let set.
5. Add pineapple, oranges and let set over night.
6. Stir in cool whip when ready to serve

Carrot Pudding

2011-03-10T09:43:00.003-07:00

• ½ cup shortening
• 1 cup sugar
• 1 cup flour
• 1 cup grated cooked potatoes
• 1 cup uncooked grated carrots
• 1 tsp soda
• ½ tsp Allspice
• ¾ tsp cinnamon
• 1 cup raisins
• Pinch of salt
• Nuts
• ½ tsp nutmeg
• Vanilla

Directions

1. Cream shortening and sugar and mix as for cake.
2. Be sure to put soda in carrots and potatoes or pudding will not rise. I use quart jars and steam in cold packer. I like to do pudding a little longer than 3 hours.
3. Serve pudding hot with caramel sauce and whipped cream.

Caramel Sauce

• 1 square margarine
• 2 cups sugar

1. Melt until brown and keep stirring, do not burn.
2. Pour in 2 ½ cups cold water.
3. Melt again, and then thicken with a little cornstarch.
4. Add 1 t. vanilla

Banana Nut Bread

2011-03-10T09:43:00.001-07:00

1 1/4 cups Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla
½ cup Margarine or butter, softened
Eggs
½ cup Buttermilk
½ cup flour
1 ½ mashed bananas (3 to 4 medium, ripe)

Directions

1. Mix all ingredients.
2. Bake at 350°F for 50 to 60 minutes. (Do not over bake!)

Macadamia Lemon Bars

2011-03-10T09:28:00.000-07:00

Ingredients
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup butter, melted
• ¼ cup chopped macadamia nuts

Directions

1. Combine flour, powdered sugar and butter, stir in nuts.
2. Press into 8 in square pan.
3. Bake at 350°F for 15-20 minutes or until lightly browned.
Filling:
• 1 cup sugar
• 2 Tbs flour
• ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• 2 Tbs lemon juice
• 2 tsp lemon peel
• 2 Tbs chopped macadamia nuts
• Powdered sugar

Directions

1. For filling, mix sugar, flour, baking powder and salt.
2. Beat in the eggs, juice and lemon peel until light and fluffy.
3. Pour over hot crust.
4. Sprinkle with nuts.
5. Bake for 10-15 minutes more until lightly browned.
6. Cut into bars. Sprinkle with powdered sugar.

Lemon Loaf Cake

2011-03-10T09:27:00.002-07:00

• 1 ½ cups flour
• 1 ¼ tsp baking powder
• ¾ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• Zest of 3 lemons
• ¾ cup unsalted butter, softened
• 3 ounces cream cheese
• 2 large eggs
• 8 ounces lemon yogurt
• ½ cup powdered sugar
• 3 Tbs fresh lemon juice

Directions

1. Preheat oven to 325°F.
2. Grease an 8 ½” x 4 ½” loaf pan and dust lightly with flour.
3. Sift together flour, baking powder, ginger and salt; set aside.
4. Sprinkle several tablespoons of granulated sugar on a cutting board.
5. Add lemon rind and chop as fine as possible.
6. Transfer to a large mixing bowl and add remaining granulated sugar, butter and cream cheese.
7. Beat on high until light and fluffy, 3 minutes.
8. Add eggs, one at a time, mixing well after each addition.
9. Add yogurt and mix well. Stop the mixer and add dry ingredients.
10. Mix just until combined.
11. Transfer batter to prepared pan.
12. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes.
13. Make glaze by mixing confectioners sugar and enough lemon juice to make a glaze. (I usually make about twice as much.)
14. Pour over warm cake. (I pour it on while the loaf is still in the pan so that it really gets soaked up on all sides.)
15. After the loaf has cooled and the glazed is soaked up remove from pan and slice to serve.

Lemon Cream Pie

2011-03-10T09:25:00.002-07:00

(a variation of the lemon meringue pie below)

• 1 (9-inch) Baked Pie Shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice

Directions

1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
10. Bake as directed. Cool 2 hours. Place plastic wrap on surface of pie filling to prevent a film from forming while the pie is cooling.
11. Spread, pipe, or spoon sweetened whipped cream over cooled filling.
11. Refrigerate until ready to serve.

Lemon Meringue Pie

2011-03-10T09:21:00.001-07:00

• 1 (9-inch) baked pie shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice
• Meringue topping, below

1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
9. Immediately prepare meringue topping and top pie as directed.
10. Bake as directed. Cool 2 hours.
11. Refrigerate until ready to serve. Refrigerate leftover pie.

Meringue Topping
• 4 egg whites
• ¼ tsp cream of tartar
• ½ cup superfine or granulated sugar

Directions

1. Preheat oven to 400°F.
2. Combine egg whites and cream of tartar in a small bowl.
3. Beat with electric mixer on medium speed until soft peaks form, about 1 minute.
4. Increase speed to high and gradually add sugar 1 tablespoon at a time.
5. Beat until stiff peaks form and sugar is dissolved. Total beating time on high speed should be 3 to 4 minutes.
6. Immediately spoon meringue carefully around edge and in center of hot pie filling.
7. Spread over filling.
8. With narrow spatula or knife, seal meringue to rim of pie shell or crumb crust. This helps prevent shrinkage of topping during baking.
9. Use the knife or spatula to swirl meringue slightly but do not make high peaks.
10. Or, spoon meringue into a pastry bag fitted with a star tube. Pipe stars or rosettes over entire surface of filling or pipe a lattice pattern.
11. Bake about 5 minutes until golden brown.

Variations
Coconut Meringue Topping: Sprinkle ¼ cup flaked or shredded coconut over meringue before baking
Nut-Topped Meringue: Sprinkle 1 tablespoon finely chopped nuts over meringue before baking.
Chocolate-topped Meringue: Sprinkle 2 teaspoons chocolate candy sprinkles over meringue before baking.

Caramel Apple Spice Cake

2011-03-10T09:20:00.002-07:00

• 3 cups flour
• 1 Tbs cinnamon
• ½ tsp nutmeg
• 1 tsp baking soda
• 1 tsp salt
• 1 1/3 cups vegetable oil
• 2 cups sugar
• 3 large eggs
• 3 large Granny Smith apples-peeled, cored and cut into ½ inch pieces
• 1 cup chopped walnuts
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Generously spray a 12 cup Bundt pan with cooking spray, set aside.
2. Sift together flour, cinnamon, nutmeg, soda and salt, set aside.
3. In the bowl of an electric mixer combine oil, sugar and eggs; mix on high until light yellow in color.
4. With mixer on low speed, gradually add the sifted dry ingredients mix until just combined.
5. Add apples, nuts and vanilla, mix until just combined.
6. Pour batter into prepared pan and bake about 80 minutes, or until tester inserted into center comes out clean.
7. Cool for 10 minutes on wire rack, invert onto wire rack.
8. Cool completely and serve with Caramel sauce and fresh whipped cream.

Caramel Sauce:
• 1 cup brown sugar
• ½ cup butter
• ¼ cup evaporated milk
• 1 tsp vanilla
• Pinch of salt

1. Combine ingredients in small saucepan over low heat.
2. Cook, stirring until combined and slightly thickened.

Bananas Foster Stir-Fry

2011-03-10T09:14:00.004-07:00

(Pampered Chef)

• 5 medium bananas
• 1 lemon
• 1 jar (12.23 oz) fat-free caramel ice cream topping
• ½ tsp Pantry Korintje Cinnamon
• 1 tsp rum extract
• 1 quart frozen vanilla low-fat yogurt or ice cream

Directions

1. Slice bananas.
2. Zest whole lemon; set aside.
3. Juice lemon with juicer to measure ¼ cup juice.
4. Combine caramel topping, lemon juice and cinnamon in stir-fry skillet.
5. Bring to a boil over medium-high heat, stirring occasionally; remove from heat.
6. Stir in bananas and rum extract; toss gently using bamboo spatulas.
7. For each serving, spoon about 1/3 cup of banana mixture over a scoop of frozen yogurt.
8. Garnish with lemon zest.

Chocolate Almond Cookies

2011-03-10T09:13:00.000-07:00

• 1 cup butter
• 1 cup sugar
• 1 egg
• ½ tsp almond
• ½ tsp vanilla
• 2 cups flour
• ½ cup cocoa
• ½ tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt

Directions

1. Mix dough until smooth.
2. Roll into balls and roll in sugar.
3. Place on greased baking sheet and press slightly with thumb.
4. Bake 350°F for 6 minutes.
5. Cookies will be very soft but set as they cool! Do not over bake.

Icing
Mix powdered sugar and milk into thin mixture. Add almond extract and drizzle over cookies.

Easy Butterscotch Peanut Butter Haystacks

2011-03-10T09:11:00.003-07:00

• 1 cup butterscotch chips
• ½ cup peanut butter
• ½ cup salted peanuts
• 2 cups chow mein noodles

Directions

1. Place chips and peanut butter in bowl and cover with saran.
2. Microwave on med for 3-5 minutes until most of chips are shiny and soft.
3. Stir until blended.
4. Stir in peanuts and chow mein noodles with rubber spatula.
5. Drop by forkfuls onto wax paper. Cool until set. Makes about 2 ½ dozen.

Peanut Butter Balls

2011-03-10T09:11:00.001-07:00

• 1 pound butter or margarine
• 2 ½ pounds powdered sugar
• 3 tsp vanilla
• 2 cups smooth peanut butter
• 1 package semisweet chocolate chips

Directions

1. Melt the butter, add vanilla, and peanut butter.
2. Add powdered sugar and mix by hand.
3. Roll into balls.
4. In a double boiler, melt chocolate chips and add paraffin wax (1/8-1/4 of one rectangle of paraffin- closer to 1/8).
5. Drop ball into melted chocolate and lift out with tongs or spoons.
6. Place on foil or wax paper lined cookie sheet.
7. Place in refrigerator to set- then bag or place in containers- but store in refrigerator until ready to serve. They can stay out of room temp for a while.

Apple Crisp

2011-03-10T09:09:00.002-07:00

• 1 1/3 cups all-purpose flour
• 1 1/3 cups rolled oats
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup packed brown sugar
• 1 cup butter
• 5 1/3 cups peeled, cored and slice apples

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar.
3. Cut butter into mixture until crumbly.
4. Take half of the mixture and pat it into the bottom of 7x11 inch baking dish.
5. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
6. Bake at 350°F for 45 to 50 minutes or until apples are tender.

Hawaiian Delight Ice Cream

2011-03-10T09:07:00.001-07:00

• 1 med can pineapple tidbits, Drain and chop fine in blender
• Small can orange juice concentrate
• 3 cups sugar
• 3-4 ripe bananas mashed
• 1 quart milk
• 1 pint cream
• 1 pint half and half
• ½ tsp salt

Fresh Peach Ice Cream

2011-03-10T09:05:00.000-07:00

• 10-12 medium peaches
• 3 cups sugar (less if they’re sweet)
• ½ tsp salt
• 1 Tbs vanilla
• 1 Tbs lemon juice
• 1/4 tsp almond extract
• 1 pint cream (heavy whipping)
• 1 pint ½ and ½
• 1 quart whole milk

Directions

1. Peel peaches, chop and put them in the blender.
2. Mix sugar in and let sit 1 hour or more in fridge.
3. Add salt, vanilla, lemon, almond, then put in a freezer, add milk and cream.
4. Stir and freeze. Makes 5 quarts. Needs a 6 qt freezer.

Russian Tea Cakes

2011-03-10T09:01:00.004-07:00

Mix together thoroughly:
• 1 cup soft butter
• ½ cup sifted powdered sugar
• 1 tsp vanilla

Sift and stir in:
• 2 ¼ cups sifted flour
• ¼ tsp salt
• ¾ cup finely chopped nuts (pecans or walnuts)

1. Chill dough.
2. Roll into 1 inch balls.
3. Place on ungreased cookie sheet.
4. Bake till set at 400°F for 10-12 minutes, but NOT brown.
5. While still warm, roll in powdered sugar.
6. Cool then roll in again.

Fruit Pizza

2011-03-10T08:58:00.006-07:00

• 2 tubes of Pillsbury sugar cookie dough
• 8 ounce cream cheese (softened)
• 1 cup powdered sugar
• 12 ounce cool whip
• Fruits to your liking

Directions

1. Mix cookie mix and spread on a 12x15 pan.
2. Bake at temp on package until barely light brown, about 10-12 minutes.
3. Mix cream cheese with powdered sugar.
4. Add cool whip.
5. Spread on cooled cookie crust.
6. Top with small bits of diced fruit like kiwi, pineapple, strawberries, blueberries, mandarin orange or banana.
7. The key is to let the cream cheese mixture sit on the crust for a good number of hours before serving. Overnight works well. Otherwise, the crust is too hard.

Marshmallow Brownies

2011-03-10T08:58:00.001-07:00

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1/3 cup cocoa
• 1 ½ cups flour
• 2 tsp vanilla
• ¼ tsp salt
• 1 ½ cups nuts
• Mini marshmallows

Directions

1. Beat butter and sugar.
2. Add eggs, cocoa, and flour.
3. Add vanilla and salt.
4. Fold in nuts.
5. Pour into a 9x13 inch pan.
6. Bake at 350°F for 30-35 minutes.
7. Test with toothpick and DO NOT OVERCOOK.
8. Remove from oven and cover top with mini marshmallows.
9. Return to oven for 3 minutes.
10. Let cool for 1 hour then frost.

Frosting:
Beat:
• ½ cube butter
• 1 2/3 cups powder sugar
• 1/3 cup cocoa
• 1/3 cup canned milk

Hawley's Peanut Brittle

2011-03-10T08:53:00.005-07:00

• 2 cups sugar
• 1 cup white Karo syrup
• ½ cup water
• 2 Tbs butter
• 2 heaping tsp baking soda
• ¼ tsp salt
• 1 ½ tsp pure vanilla
• 2 cups raw Spanish peanuts

Directions

1. Make sure that your candy thermometer is working properly.
2. Use a large heavy bottomed pan. Attach thermometer to side of pan, making sure that the bottom of the thermometer is not touching the bottom of the pan.
3. Prepare 3 cookie sheets by either spraying Pam over them or buttering them well.
4. Put Karo, sugar, and water in pan. Stir together and heat to soft-ball stage (226°).
5. Add peanuts and reduce heat.
6. Stir constantly to hard-crack stage (296°).
7. Once it reaches hard-crack remove from heat and stir in butter and vanilla. Stir well.
8. Add soda and salt. Stir well.
9. Spread the candy out on the pans with the back of a wooded spoon.
10. With very thick rubber gloves, stretch the candy out into thin pieces.
11. Let cool. Break into pieces.

Buttermilk Sugar Cookies

2011-03-10T08:53:00.001-07:00

• 5 1/3 cup flour
• 2 tsp baking powder
• 1 1/3 cup sugar
• ½ tsp salt
• 1 cup margarine (use 1 cube butter and 1 cube margarine)
• 3 beaten eggs
• 1 cup buttermilk
• 1 tsp soda
• 1 tsp vanilla

Cream Cheese Frosting
• 1 cube margarine
• 8 ounce cream cheese
• 2 pounds powdered sugar
• Canned milk to desired consistency
• ½ tsp vanilla

Directions

1. Mix soda and vanilla in buttermilk.
2. Mix eggs and margarine, add buttermilk.
3. Add sugar and mix well.
4. Add dry ingredients. If dough is too sticky or soft, add a little more flour.
5. Roll out on a pastry cloth that has been floured. No need to chill this dough!
6. Roll 3/8 to ¼ inch thick and cut out.
7. Bake at 375°F for 10 minutes.

Coconut Chews

2011-03-10T08:52:00.002-07:00

• ½ cup all-purpose flour
• ½ tsp baking powder
• 1/8 tsp salt
• 2 large eggs, at room temperature
• ½ cup sugar
• 2 tsp vanilla extract
• 3 ½ cup sweetened flaked coconut

Directions

1. Preheat oven to 350°F.
2. Line several baking sheets with aluminum foil and lightly butter the foil.
3. In a medium-size bowl, stir the flour, baking powder and salt.
4. In a large bowl, using an electric mixer set on high speed, beat the eggs and sugar for 4 to 5 minutes or until the mixture thickens and is light in color.
5. Beat in the vanilla extract.
6. Using a rubber spatula, stir in the flour mixture, then fold in the coconut.
7. Drop the dough by heaping tablespoonfuls (each cookie should contain about 2 tablespoons of dough) onto the prepared baking sheets, leaving about 2 inches between the cookies.
8. One sheet at a time, bake cookies for 10 to 15 minutes or until the edges are just starting to brown.
9. Place the baking sheet on a wire rack and cool for about 10 minutes.
10. Using a metal spatula, transfer the cookies to the wire rack and cool completely.
11. When cool, store the cookies in an airtight container.

Lemon Sugar Crisps

2011-03-10T08:51:00.001-07:00

• 1 package lemon cake mix
• ¾ cup butter, soft
• 1 egg
• 1 cup cornmeal
• 2 Tbs shredded lemon peel

Directions

1. Roll one inch balls, and roll in sugar.
2. Bake on ungreased pan for 9-10 minutes at 375°F.
3. Cool on cookie sheet.

Chocolate Bliss Peanut Butter Cookies

2011-03-10T08:48:00.001-07:00

• 1 package 8 oz semi sweet baking chocolate
• ¾ cup brown sugar
• ½ cup peanut butter
• ¼ cup butter, soft
• 2 eggs
• 1 tsp vanilla
• ½ cup flour
• ¼ tsp baking powder
• 1 package semi sweet squares or chunks
• 2 cup peanuts

Directions

1. Preheat oven to 350°F.
2. Microwave the chocolate squares for 2 minutes.
3. Add peanut butter, butter, eggs, vanilla, then add flour, and baking powder.
4. Stir in chopped chocolate and peanuts.
5. Drop by ¼ cupfuls and bake 13-14 minutes.
6. Cool 1 minute, then remove.

Lori's Turtle Bars (Caramel Brownies)

2011-03-10T08:47:00.000-07:00

Ingredients
• 1 German chocolate cake mix
• ½ cup melted margarine
• 1/3 cup canned milk
• ½ cup chocolate chips
• ½ cup nuts
• 16 ounces caramel
• ½ can of canned milk

Directions

1. Mix cake mix, margarine, and canned milk.
2. Pat half of mixture into a 9x13 inch pan.
3. Bake at 350°F for 6 minutes.
4. Melt caramels and mix with canned milk.
5. Top cake with chocolate chips, nuts, and caramel mixture.
6. Put other half of cake mix on top of that (crumble like cookie dough).
7. Bake at 350°F for 17 minutes.

Karlene's Krispies

2011-03-10T08:44:00.002-07:00

Ingredients
• 1 cup Karo
• 1 cup sugar
• 1 cup peanut butter
• ½ bag butterscotch chips
• ½ bag milk chocolate chips
• 5 ¼ c Rice Krispies

Directions

1. Beat first three ingredients (Karo, sugar, & peanut butter) till sugar dissolves on top of stove.
2. Pour over 5 ¼ cups Rice Krispies.
3. Mix and spread in a 9 x 13 pan.
4. Top with ½ bag of butterscotch chips and ½ bag milk chocolate chips.
5. Put under broiler for 30 seconds, or just till melted enough to spread.

Peanut Butter Layer Brownies

2011-03-10T08:37:00.001-07:00

(from Duncan Hines' "Bake it Easy" Cookbook)

Ingredients
• 1 package brownie mix for 9x13 pan, egg and oil and water as called for on mix.

Topping
• 1/3 cup sugar
• 1/3 cup light corn syrup
• 1/3 cup peanut butter

Frosting
• ½ cup semi-sweet chocolate chips
• 2 Tbs butter or margarine
• 1 Tbs light corn syrup

Directions
1. Bake brownies as directed.
2. After they come out of the oven, heat sugar and corn syrup till they boil.
3. Add peanut butter and spread over warm brownies.
4. Cool 10-15 minutes.
5. Make topping by heating ingredients in the microwave 1-2 minutes. Stir well and then spread over peanut butter layer.
6. Cool in the fridge till frosting is not sticky about 30 minutes.
7. Cut into bars.
8. It is optional to put a topping of sliced almonds on top of the chocolate layer.

Chocolate Eclair Cake

2011-03-04T12:04:00.002-07:00

Cake Layer
• 1 stick margarine
• ¼ tsp salt
• 1 cup water

Directions

1. Boil the above ingredients, then remove from heat.
2. Add 1 cup flour and beat well.
3. Add 4 eggs, one at a time, mixing well after each.
4. Spread on a lightly greased 11x17 pan.
5. Bake at 400°F for 30 minutes.
6. After baking, use your hot pad to pat down any sections that have puffed up.

Pudding Layer
• 8 ounce cream cheese completely softened at room temp
• 3 cups whole milk
• 2 small packages instant French vanilla pudding
• 12 ounce cool whip
• Hershey’s syrup

Directions

1. Mix together the softened cream cheese and about 1 cup of the milk slowly (until there are no lumps in the cream cheese and it is runny.
2. Add the remaining 2 cups milk and 2 small packages vanilla instant pudding (or French vanilla) and mix well, till it starts to firm up.
3. Spread over cooled layer of éclair crust.
4. Spread 12 ounce cool whip over whole pudding layer, and drizzle with Hershey’s chocolate syrup.
5. Chill 2-3 hours before serving.

Macaroons

2011-03-04T12:04:00.001-07:00

• 2 2/3 cups firmly packed coconut
• 2/3 cup sugar
• ¼ cup flour
• 4 eggs whites
• 1 tsp vanilla
• 1 tsp almond extract (or use a bit less for milder flavor)

Directions

1. Preheat oven to 325°F.
2. Combine dry ingredients, then stir in the wet ingredients.
3. Form into balls, or just spoon (about 2 Tbs size) on to parchment paper or foil lined cookie sheets.
4. Bake until they are slightly browned on the outside. Varies with size of cookie, but about 15-20 minutes. Watch them the first time.
5. Can also dip ½ in melted chocolate.

Lemon Bars

2011-03-04T12:03:00.001-07:00

• 1 cup all purpose flour
• ½ cup butter or margarine
• ¼ cup powdered sugar
• 1 cup granulated sugar
• 2 tsp grated lemon peel, if desired
• 2 Tbs lemon juice
• ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• Additional powdered sugar

Directions

1. Heat oven to 350°F.
2. In medium bowl, mix flour, butter, and ¼ cup powdered sugar with spoon.
3. Press in ungreased 8-inch or 9-inch square pan, building up ½-inch edges.
4. Bake crust 20 minutes; remove from oven.
5. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy.
6. Pour over hot crust.
7. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center.
8. Cool completely in pan on wire rack, about 1 hour.
9. Dust with powdered sugar.
10. For bars, cut into 5 rows by 5 rows.
11. For lemon coconut bars, add ½ cup flaked coconut into egg mixture.

Classic Peanut Butter Cookies

2011-03-04T12:02:00.002-07:00

• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp baking soda

Directions

1. Cream together butter, peanut butter and sugars.
2. Beat in eggs.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Stir into batter.
5. Put batter in refrigerator for 1 hour.
6. Roll into 1 inch balls and put on baking sheets.
7. Flatten each ball with a fork, making a criss-cross pattern.
8. Bake in a preheated 375°F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Killer Brownies

2011-03-04T12:02:00.001-07:00

• ½ cup butter
• 3 ounce chocolate melted and cooled
• 3 eggs
• 1 ½ tsp vanilla
• 1 cup flour
• 1 ¼ cup sugar
• ½ cup chocolate chips
• ½ cup nuts

Directions

1. Mix eggs and sugar, add vanilla, add chocolate (melted with butter).
2. Fold in flour.
3. Add chocolate chips and nuts.
4. Bake at 350°F for 25 minutes in a 9 x 13 inch pan.

Painted Sugar Cookies

2011-03-04T12:01:00.003-07:00

• 2/3 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp soda
• ¼ cup milk
• 1 tsp vanilla
• 4 cup flour
• ¼ tsp salt

Cookie Paint:
• 2 Tbs evaporated milk
• 3-5 drops of food coloring

Directions

1. Cream butter and sugar.
2. Beat in eggs.
3. Dissolve soda in milk.
4. Add to butter mixture.
5. Add vanilla.
6. Stir in flour and salt gradually.
7. Chill dough for 30 minutes.
8. Roll to 1/8” thickness and cut as desired.
9. Paint cookies before baking.
10. Bake at 375°F for 8-10 minutes.

Brownies

2011-03-04T12:01:00.001-07:00

• 4 eggs
• 1 cup oil
• 2 cup sugar
• 2 tsp vanilla
• 10 Tbs cocoa
• 1 tsp salt
• 1 ½ cup flour

Mix and bake in greased 9 x 13 in pan at 350°F for 30 minutes.

Coconut Macaroons

2011-03-04T12:00:00.002-07:00

• 14 ounce coconut flaked
• 14 ounce can sweet condensed milk
• 1 tsp vanilla
• 2 egg whites
• ¼ tsp salt

Directions

1. Beat egg whites till light.
2. Add mixture.
3. Bake two inches apart at 350°F for 25 minutes.

Gingersnaps

2011-03-04T12:00:00.001-07:00

• ¾ cup shortening
• 1 cup brown sugar
• ¼ cup molasses
• 1/4 tsp salt
• 2 ½ cups flour
• 2 tsp soda
• ½ tsp cloves
• 1 tsp cinnamon
• 1 tsp ginger
• 1 egg, well beaten

Directions

1. Mix ingredients.
2. Roll in balls and dip in sugar.
3. Press onto pan.
4. Bake at 375°F for 8-10 minutes.

Triple-Layer Chocolate Sour Cream Cake

2011-03-04T11:59:00.002-07:00

• 2 eggs
• 1 ½ cups flour
• 1/3 cup cocoa powder
• 1 bag of chocolate chips
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup shortening
• 1 ¼ cups sugar
• 1 tsp vanilla
• 1 16 ounce carton sour cream
• 1 cup milk
• 1 12 ounce bag of chocolate chips
• 1 cube butter
• 4 ½ cups powdered sugar

Directions

1. Preheat oven to 350°F.
2. Grease and heavily flour three 8 inch round cake pans.
3. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl beat shortening and sugar on medium speed until combined.
5. Beat in eggs and vanilla until combined.
6. Beat in 1/3 cup of melted chocolate chips until combined and then add 8 ounces of sour cream.
7. Alternately add flour mixture and milk; beat on low after each addition until combined.
8. Spread batter evenly in three pans and place all three pans on the same rack in the oven.
9. Bake for 25 minutes or until the tops spring back when lightly touched.
10. Cool.
11. Make Frosting.
12. Melt the rest of your chocolate chips and 1 cube of butter in a small saucepan.
13. Cool for one minute and put in a medium sized bowl.
14. Add remaining sour cream and beat until combined. Add powdered sugar and beat until smooth.
15. Frost the tops of each layer of the cake with a thin layer of frosting and let it spill over on the edges a little so it looks good.

Chocolate Praline Cake

2011-03-04T11:59:00.001-07:00

• ½ cup butter
• ¼ cup whipping cream
• 1 cup packed brown suger
• ¾ cup chopped pecans
• 1 package Devil’s Food Cake mix
• 1 ¼ cups water
• 1/3 cup oil
• 3 eggs

Topping Mixture:
• 1 ¾ cups whipping cream
• ¼ cup powdered sugar
• ¼ tsp vanilla

Directions

1. In a small saucepan, place butter ¼ cup cream and brown sugar.
2. Heat on low till butter is melted.
3. Pour into 2 round cake pans and sprinkle pecans over each evenly.
4. In mixing bowl, combine cake mix, water, oil and eggs until moistened.
5. Beat 2 minutes at high speed.
6. Spoon batter over pecans mixture in pans.
7. Bake at 325°F for 35-45 minutes.
8. Cool for 5 minutes before removing from pans onto racks.
9. Cool completely.
10. Spread ½ of topping mixture onto first layer.
11. Add second cake layer and remaining topping.
12. Garnish with pecans and chocolate curls, and store in refrigerator.

California Earthquake Cake

2011-03-04T11:57:00.004-07:00

from Deseret News:

• 1 cup chopped nuts
• 1 can (3.5 oz.) sweetened flaked coconut
• 1 box German chocolate cake mix (prepare batter according to package directions)
• ½ cup margarine, melted
• 8 ounce cream cheese
• 1 pound box confectioners’ sugar

Directions

1. Preheat oven to 350* F.
2. Grease a 9 x 13 inch baking pan.
3. Cover the bottom of the pan with the nuts and coconut.
4. Pour prepared cake mix batter over the nuts and coconut.
5. In a medium bowl; combine melted margarine and cream cheese. If you will not be frosting the cake, add all the confectioners’ sugar. If you will frost the ckae, add 2 cups confectioners’ sugar now, reserving the remainder for the frosting.
6. Beat until smooth.
7. Spoon over the batter but do not spread.
8. Bake 45 minutes. You cannot test for doneness with a cake tester, because cake will appear sticky even when it is done.
9. Remove from oven and colon rack.

Optional Frosting:
• 2 Tbs unsweetened cocoa
• 6 Tbs cola
• ½ cup margarine

Directions

1. In a small saucepan over medium heat, combine cocoa, cola and margarine.
2. Bring to a boil, stirring constantly.
3. Add remaining confectioners’ sugar and beat with a whisk until smooth.
4. Spread over cooled cake.

Carrot Pineapple Cake

2011-03-04T11:57:00.003-07:00

• 2 cups white sugar
• ½ cup brown sugar
• 1 ½ cups cooking oil
• 3 eggs
• 1 can (10 ounces) crushed pineapple with juice
• 3 cups sifted flour
• 2 tsp baking powder
• ¾ tsp salt
• 2 cups grated raw carrots
• 1 cup white raisins (optional)
• 1 cup chopped nuts
• 1 tsp cinnamon
• 2 tsp vanilla

Directions

1. Cream sugars and oil.
2. Add eggs one at a time and beat well after each addition.
3. Add pineapple.
4. Sift flour with remaining dry ingredients.
5. Add to creamed mixture.
6. Add carrots, raisins, nuts, cinnamon, and vanilla.
7. Pour into well-greased and lightly floured tube pan or bundt pan (I also use bread pans sometimes).
8. Bake at 325°F for 70 minutes or until cake tests done.
9. Cool and top with frosting.

Cream Cheese Frosting:
• ¼ cup butter or margarine softened
• 1 package (3 oz.) cream cheese, softened
• 1 Tbs milk

Poppy Seed Almond Cake

2011-03-04T11:56:00.001-07:00

• 3 cups flour
• 2 ¼ cups sugar
• 1 ½ tsp salt
• 1 ½ tsp baking soda
• 1 ½ tsp vanilla
• 2 tsp almond extract
• 1 ½ Tbs poppy seed
• 3 eggs
• 1 ½ cups milk
• 1 1/8 cups oil
• 1 ½ tsp butter flavoring

Directions

1. Mix all ingredients together.
2. Pour into 4 small, or 2 large bread pans, or 1 angle or bundt pan.
3. Bake 1 hour at 350°F.
4. Cool 5 minutes in pan and turn out.

Glaze:
• ¼ cup orange juice
• ½ t. almond extract
• ½ t. butter flavoring
• ½ t. vanilla
• ¾ cup granulated sugar

Stir together; put on cake with pastry brush.

Banana Cake

2011-03-04T11:55:00.002-07:00

From Nicole Robinson's Foods Textbook

• 2/3 cup shortening
• 1 2/3 cup sugar
• 2 eggs
• 2 ½ cups flour
• 1 tsp soda
• 1 ¼ tsp baking powder
• 1 tsp salt
• 1 ¼ cup mashed bananas
• 2/3 cup buttermilk

Directions

1. Beat shortening, sugar and eggs.
2. Add with dry ingredients to buttermilk and bananas.
3. Bake at 350°F for 30 minutes for a 9 x 13 pan.

Frosting:
• 3 oz cream cheese
• ¼ cup margarine
• 1 lb powdered sugar
• 1 t. vanilla

Directions

1. Cream margarine and cream cheese till fluffy.
2. Slowly add powdered sugar and vanilla until right consistency.
3. Frost cake.

JeNeal's Pumpkin Cake

2011-03-04T11:55:00.001-07:00

• 2 cups sugar
• 2 cups pumpkin
• 1 ¼ cups cooking oil
• 4 eggs (large)
• 2 cups flour
• 1 tsp salt
• 2 tsp soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 cup chopped nuts
• ½ cup coconut (opt.)

Directions

1. Mix sugar, pumpkin, oil and eggs together.
2. Sift dry ingredients into pumpkin mixture.
3. Bake 350°F for 40 minutes in a 9x13 pan.

Frosting:
• ½ sick butter
• 8 ounce. cream cheese
• 1 box powdered sugar
• 1 tsp vanilla

Directions

1. Cream butter and cream cheese together.
2. Add powdered sugar and vanilla and beat till smooth.

Any-Old-Bottled-Fruit Cake

2011-03-04T11:54:00.000-07:00

• 1 quart fruit blended with juice
• 2 cups sugar
• 4 cups flour
• 1 tsp salt
• 1 tsp nutmeg
• 1 cup oil
• 4 tsp soda
• 4 tsp cinnamon
• 1 tsp cloves
• Nuts raisins, dates, coconut (optional whatever you have)

Directions

1. Use fruit that has been sitting at room temperature.
2. Sift dry ingredients and add to wet mixture.
3. Bake in a greased and floured cake pan at 350°F for 40 minutes.

Pattie's Chocolate Cake

2011-03-04T11:52:00.000-07:00

Devil’s food cake mix

Mix and bake in one tall round cake pan. You can use a square pan, but fill it quite full.

Frosting
1 package instant chocolate pudding mixed with half the milk
Cool whip or whipped cream

Directions

1. Mix the pudding with the cool whip or whipped cream.
2. Pile on top of the 1st layer.
3. Cut the 2nd layer of cake and layer on top of the creamy frosting.
4. Cut the second layer in pinwheel shapes and put on top of the cake, standing up on their sides.
5. Pipe some frosting into the center to cover the tips and make a pretty shape.
6. Keep in the fridge.

Cheesecake

2011-03-04T11:50:00.002-07:00

3 eggs
2 eight ounce packages cream cheese, softened
¾ cup sugar
1 tsp vanilla

Graham Cracker Crust:
1 package crushed graham crackers
¼ cup sugar
¼ cup softened butter

Directions

1. Beat eggs and cream cheese.
2. Stir in sugar and vanilla.
3. Pour into unbaked 9” graham cracker crust.
4. Bake at 350°F for 30 minutes. (In the meantime, prepare the topping.)

Topping
1 cup sour cream
¼ cup sugar
1 tsp vanilla

5. Remove from oven and spread on topping. Bake at 400°F for 5 minutes.

Top cheesecake with canned pie filling or fresh fruit thickened with 2 Tbsp sugar and 1 Tbsp cornstarch.

Rocky Road

2011-03-04T11:49:00.000-07:00

• 2 large Hershey bars
• 1 cup walnuts, broken into pieces
• 15 lg. marshmallows, cut in quarters

Directions

1. Melt chocolate in double boiler.
2. Place ¼ of the chocolate in buttered square pan.
3. Spread marshmallows on top of chocolate.
4. Stir walnuts into remainder of chocolate. Next, spread over top of marshmallows, pressing down slightly.
5. Then refrigerate. Once cold, cut into bite-size pieces of candy.

Fruit Dip

2011-03-04T11:48:00.001-07:00

• 1 eight ounce package of cream cheese, softened
• 1 cup sour cream
• ½ cup marshmallow creme
• 3 Tbsp sugar
• 1 tsp vanilla

Mix all of the above ingredients together and chill.

Key Lime Pie

2011-03-04T11:47:00.001-07:00

Crust

16 graham crackers- crushed (coconut cookies work as well)
3 tablespoons sugar
1 cube of melted butter

Mix and press into a nine inch pie pan. Bake at 350°F in the oven for ten to twelve minutes. Then cool.

Filling

4 large egg yokes
1 (14oz) can sweetened condensed milk
½ cup fresh lime juice
2 teaspoons grated lime peel

1. Mix yokes until thick and light yellow. Do not over mix.
2. Add sweet condensed milk, turn speed to low and add ½ of the lime juice.
3. Once incorporated, add remaining lime juice and zest. Blend for a few seconds.
4. Pour into pie plate/crust and bake at 350°F for twelve minutes.
5. Serve with real whipped cream.

Cream Cheese Pie

2011-03-04T11:46:00.002-07:00

• 8 oz pkg cream cheese (softened at room temperature)
• 1 can condensed milk
• 1/3 cup lemon juice (fresh or bottled)
• 1 teaspoon vanilla

Directions

1. Beat in a mixer in the following order: cream cheese, condensed milk, lemon juice, and vanilla. Each of these above ingredients added after each has been mixed well. This will make it light and airy.
2. Place in graham cracker pie crust and refrigerate.
3. Top with cherry pie filling or whatever your preference or leave plain.

Monster Cookies

2011-03-04T11:46:00.001-07:00

• 6 eggs
• 1 lb box light brown sugar (2 ½ cups, packed)
• 2 Cups granulated sugar
• ½ tsp salt
• ½ tsp vanilla extract
• 1 24 oz jar creamy peanut butter
• 1 cup butter, softened
• 8 oz M&M’s
• 4 tsp baking soda
• 9 cups quick-cooking oatmeal (not instant!)

Directions

1. Preheat the oven to 360°F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. In a very large mixing bowl, combine the eggs and sugars. Mix well.
4. Add the salt, vanilla, peanut butter, and butter. Mix well.
5. Stir in the M&M’s, baking soda, and oatmeal. c
6. Drop by tablespoonfuls 2 inches apart onto the prepared cookie sheets.
7. Bake for 8 to 10 minutes. Do not over bake.
8. Let stand for about 3 minutes before transferring to wire racks to cool.

Chocolate Banana Bread

2011-03-04T11:43:00.001-07:00

• ½ cup toasted walnuts or pecan, coarsely chopped
• 1 ¾ cups all purpose flour
• ¼ cup Dutch-processed cocoa powder
• 1 cup granulated white sugar.
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup white chocolate chips
• 2 large eggs, lightly beaten
• ½ cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 tsp pure vanilla extract

Directions

1. Preheat oven to 350°F and place oven rack to middle position.
2. Butter and flour (or spray with a non stick vegetable/ flour spray) the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
3. Place nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted.
4. Let cool and then chop coarsely.
5. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
6. In medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
7. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.
8. Fold in the nuts and chocolate chips.
9. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).
10. Bake until bread has risen and a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
11. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Peanut Butter Cups

2011-03-04T11:42:00.000-07:00

• Oreos
• Melted chocolate chips
• Peanut butter
• Whipped cream
• Powdered Sugar
• Oil

1. Crush Oreos without the filling.
2. Add some melted chocolate chips and stir.
3. Put in a mini muffin pan.
4. Mix peanut butter with some whip cream and a little powdered sugar.
5. Put a dab on top of the oreo crust.
6. Pour melted chocolate chips mixed with a tsp of oil on the top and refrigerate.

Pumpkin Bread

2011-03-04T11:40:00.003-07:00

• 3 cups sugar
• 3 ½ cups flour
• 2 tsp soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 1 cup Crisco oil
• 2/3 cup cold water
• 1 big can pumpkin

Mix and pour into a pan. Bake at 350°F for 1 hour.

Chocolate Chocolate Chip Cookies

2011-03-04T11:40:00.001-07:00

• 1 cup unsalted butter
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips

Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.

Chocolate Mousse Cake

2011-03-04T11:31:00.001-07:00

Ingredients (Cake)
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.

Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped

Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Big Fat Chewy Chocolate Chip Cookies

2011-02-23T11:02:00.001-07:00

2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets and garnish them with walnuts. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Triple Chocolate Chip Cookies

2011-02-23T11:01:00.001-07:00

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
1/3 cup chopped walnuts
2/3 cup chopped pecans
2/3 cup chopped almonds

1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk and semi-sweet chocolate chips. Stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto an ungreased cookie sheet.
3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Streusel Pumpkin Pie

2011-02-23T10:57:00.005-07:00

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 egg whites
1 (9 inch) unbaked pie shell
2 Tbs all-purpose flour
¼ cup packed brown sugar
1 ¼ tsp cinnamon
2 Tbs butter, chilled
1 cup chopped walnuts

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350°F (175°C). Bake an additional 40 minutes, or until set.

Avocado Ranch Dipping Sauce

2011-02-18T10:59:00.001-07:00

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

1. Smash avocado.
2. Combine all ingredients and mix well.
3. Keep refrigerated.

Southwestern Egg Rolls

2011-02-18T10:54:00.005-07:00

3 chicken breast halves, cooked - either shred or cube
2 Tbs red bell pepper, minced
2 Tbs green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 Tbs frozen spinach, thawed and drained
2 Tbs diced jalapenos
1/2 Tbs parsley, minced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash of cayenne
3/4 cup Monterrey Jack cheese, shredded
5 8" flour tortillas

1. Heat 1 Tbs vegetable oil in a medium saucepan over medium heat.
2. Stir in green onion and red pepper.
3. Cook and stir 5 minutes, until tender.
4. Mix chicken into the pan with onion and red pepper.
5. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
6. Cook and stir 5 minutes, until well blended and tender.
7. Remove from heat and stir in Monterrey Jack cheese so that it melts.
8. Wrap tortillas with a clean, lightly moist cloth.
9. Microwave on high approximately 1 minute, or until hot and pliable.
10. Spoon even amounts of the mixture into each tortilla.
11. Fold ends of tortillas, then roll tightly around mixture.
12. Secure with toothpicks.
13. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

14. In a large, deep skillet, heat oil for deep frying to 375°F (190°C).
15. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.
16. Drain on paper towels before serving.
OR
14. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Cheesy Potatoes

2011-02-18T10:53:00.000-07:00

1 large or 2 small packages of county style hash browns
2 pints sour cream
2 cans cream of chicken soup
2 cups of grated cheese
2 -3 tablespoons of melted butter
1-2 cups of corn flakes or cracker crumbs

If desired you can add:
Grated onion to taste
1-2 cups cubed ham

1. Mix hash browns, sour cream, cream of chicken soup, and grated cheese.
2. Put in a casserole dish.
3. Crunch the cornflakes or crackers and mix with the butter then sprinkle over the top of potatoes.
4. Cook for 40 to 50 minutes at 375°F to 425°F.

Bacon Cheddar Pinwheels

2011-02-18T10:49:00.005-07:00

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
¼ cup real bacon pieces or 4 slices bacon, crisply cooked/crumbled
½ cup finely shredded Cheddar cheese (2oz)
¼ cup chopped green onions (if desired)

1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles, press each into 12X4 inch rectangle, firmly pressing perforation to seal.
2. Sprinkle each with bacon, cheese, and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham Fried Rice

2011-02-18T10:49:00.001-07:00

6 - 8 c cooked rice, cold
1 Tbs oil
2 eggs, beaten
1 clove garlic
2 cups chopped ham
2 cups diced carrots
½ cup peas
½ cup chopped onion
soy sauce

1. Heat oil in large pan or wok.
2. Peel garlic clove, place in plastic baggie and smash.
3. Brown garlic in hot oil.
4. Remove garlic.
5. Add eggs and scramble.
6. Add ham and onions.
7. Cook for 5 min.
8. Add carrots and peas.
9. Cook for 5 - 10 min.
10. Add cold rice and 2 Tbs soy sauce.
11. Cook until heated through.
12. Salt and pepper to taste.

Bob's Bean Dip

2011-02-17T10:48:00.003-07:00

From James Crane's friend, Bob Crandall

2 cans, large refried beans
1 onion, chopped
2 slices bacon, cut in small pieces (optional)
1/3 pound grated cheese
½ cup Homemade Chili Sauce (optional)
2 tsp chopped jalepeno pepper (canned or bottled)
1 tsp jalepeno juice (from above)
1 tsp sweet basil
½ tsp oregano
½ tsp chili powder (or more...to taste)
¼ tsp cumin powder (or less...to taste)

1. Brown bacon and saute chopped onion in bacon grease until onion is clarified.
2. Add remaining ingredients, except cheese and heat on medium low heat until mixture is hot.
3. Add cheese and stir occasionally to make sure it does not burn on bottom of pan. (I like to put the bean dip into a crock pot to simmer and serve it, or a double boiler sauce pan can be used.)
4. Serve warm with tortilla chips. Refrigerate left-overs.

HALLOWEEN BEAN-DIP PICTORAMA

Make recipe for bean-dip as shown above. Pour into a 12 x 18 cookie pan or two 9 x 18 cookie pans. Allow to cool before placing other foods on top, or refrigerate until cooled.

SKY Mix a few drops of blue food coloring into one cup of sour cream. Spread evenly over about ½ of cookie sheet(s) in a landscape position. I like to make it looked marbled, to look like clouds.

MOON Mix a few drops of orange food coloring into 1/4 cup of sour cream.
Spread evenly in a full moon shape.

BATS Cut small or medium black olives into rings. Use the full end to form the bat’s body. Cut the rings in half and form the bat wings by placing two of the half slices on each side of the full end, with the arch up, to simulate flying wings.
Sprinkle some black food coloring powder in the sky to simulate smaller bats flying in the sky. (Optional)

GRASS Chop up some green onions and sprinkle over bottom of sheet, to make it look like grass on the brown bean dip. Remove inside of a tomato...seeds and pulp. Sprinkle diced tomatoes lightly over the green onions, to look like autumn leaves on the grass.

PUMPKINS Cut a medium carrot in small slices. Make two notches at top of each slice to make it look like a pumpkin stem standing up. Place in bunches to look like a pumpkin patch on the grass. (I have used sugar pumpkins...but they will melt when placed onto sour cream.

GRAVES Shape head stones using fresh mushrooms, Place a curved piece on top of a small rectangular piece to simulate the base.

FENCE Place straight pretzels next to each other in a vertical position to make a fence.

CATS Make the cats using black olives. Slice and use two round ends to form the body. Cut pieces to form the ears and tail. Place two or more cats on the fence. Use a very small amount of sour cream to paste the cats on the fence.

WITCH I have formed a witch using olive pieces and formed a broom stick using pieces of pretzels and/or tooth picks.

GHOSTS Mix small amount of black food coloring powder in 2 or 3 tablespoons of sour cream to give a gray color. Use small bits of black olives on ghost faces for the eyes, nose, and mouth.

Place tooth picks upright in several places and cover with plastic wrap. Keep refrigerated.

Serve with tortilla chips for scooping up the dip and condiments.

Easy Baked Red Potatoes

2011-02-17T10:46:00.003-07:00

5-6 red potatoes
Olive oil
Mustard (dijon or honey is best, but yellow tastes good as well)
Salt
Pepper
Other seasonings as desired (normally at least basil and oregano)

1. Clean and dice potatoes with skin.
2. Mix to taste with all ingredients (will taste somewhat mustardy, but it cooks into the potatoes nicely.)
3. Bake at 450°F for 45-50 minutes.

Artisan Bread

2011-02-17T10:35:00.002-07:00

1 1/2 T yeast
1 1/2 T kosher salt
3 c lukewarm water
6 1/2 c all-purpose flour

1. In a 5qt ice cream bucket (or another large, plastic container with a lid that's NOT airtight), dissolve the yeast and kosher salt in the water.

2. Mix in the flour but do NOT knead.
3. Mix ingredients only with a wooden spoon or with hands. The dough will be very sticky.
4. Cover with the lid but do not seal, and let the dough rise completely (usually from two to four hours, depending on location, temperature, and type of yeast).
5. Once dough begins to collapse onto itself, put the container into the fridge for a few hours before baking (so that the dough is easier to handle). Make sure the lid is only loosely sealed.
6. Twenty minutes before baking, place the stoneware pan or pizza stone into the oven and then preheat.
7. Five minutes before baking, place a steam pan into the oven with the stoneware pan (I use an old cookie sheet with a cup of water on it--the pan warps with consistent use, so make sure it's a pan you don't love).
8. Remove the dough from the fridge and shape into loafs (I've been making hoagie-sized mini-loafs, but you can make it a boule, a baguette, braided loaf, whatever you want).
9. Bake at 450°F for half an hour, or until the loafs are golden brown.
10. Remove the loafs from oven, but leave the stoneware in the oven until it cools down.
11. Cover the loafs with a dish towel, and let cool most of the way before eating (otherwise it tastes fine, but smells a bit yeasty and salty).

Strawberry Spinach Salad

2011-02-17T10:31:00.004-07:00

large bunch spinach (can use Romaine too)
2 heads romaine, chopped
1 carton fresh strawberries sliced
3 stalks celery, diced
1 red or yellow pepper, diced
red onion, sliced thin
½ c crumbled feta cheese
wontons, sliced and fried (optional)
pecans or walnuts, plain or sugared
1 jar Brianna Blush Wine vinaigrette (strawberry on the label)

(add chicken pieces to make this an entrée)

Toss all ingredients together.

Fried Rice

2011-02-17T10:25:00.004-07:00

1 c dry rice
2 c water, or water according to your rice cooker directions
¾ c pieces of ham, or cooked chicken, or beef
½ c or more assorted vegetables: celery, onion, mushrooms carrots, broccoli, you can use whatever you like.
2/3 c frozen peas
3-4 eggs
Soy sauce
Sugar

1.Cook rice and add 1 t. salt (1 cup dry rice equals three cups cooked) I like to use leftover rice.
2. Scramble the eggs.
3. These will be added at the end of the cooking.
4. In a large frying pan brown small pieces of meat.
5. Salt with garlic salt if you like that flavor.
6. Add sliced onions celery, mushrooms, carrots and cook until onions are limp.
7. Stir in cooked rice.
8. Add the scrambled eggs and stir so they all get mixed in well.
9. Add the frozen peas and stir. As peas are heated through, sprinkle sugar over the mixture so it covers the top layer, and serve in. You can add more sugar to taste.

This recipe is very flexible. You can vary the meats, vegetables and add a little or lots of rice. I always use onions, peas, scrambled eggs and sugar every time I make this recipe. Everything else varies depending on my leftovers and what is available in my fridge.

Stuffing for Turkey

2011-02-17T10:24:00.002-07:00

3 c celery
2 c diced onion
1 package Pepperidge farm herb stuffing
1 12 oz box Mrs. Cubbisons cornbread stuffing
12 c torn bread (or mixture of cornbread, wheat, french, white)
3 c broth
2 c water
½ c margarine
¾ tsp salt
¾ tsp pepper
1 ½ tsp poultry seasoning
1 ½ tsp sage

1. Dice celery and onion.
2. Cook in margarine for 40 min or until celery is cooked and onions are clear (usually the day before Thanksgiving). Cool and store in fridge.
3. Tear up the bread and mix with the bags of dried stuffing mix and seasonings.
4. On the day you will cook the bread mixture, tossing to moisten
5. Stuff bird and remainder goes into 9x13 pan and a pie plate.
6. For pan stuffing, drizzle more broth over so it is not too dry.
7. Cover and bake for 45 minutes to an 1 hour at 325°F.
8. This recipe stuffs a 20 lb bird, 1 9x13 pan and one pie plate.

Fancy Green Beans

2011-02-17T10:23:00.003-07:00

petite green beans from the frozen section of Costco
1 diced onion
1 cube margarine

1. For a large batch, place ½ bag green beans in a 9x13 pan with 2 T water and cover with foil.
2. Bake in a 350°F for 35 minutes.
3. While the beans are cooking, sauté 1 diced onion in 1 cube margarine.
4. Pour onion over the beans and stir together before serving.
5. For a smaller family serving, just sauté the onions in a large skillet and add the beans after a few minutes.
6. Cover and cook on med for 15 minutes.

Spinach Salad with Poppy Seed Dressing

2011-02-17T10:21:00.001-07:00

1 bunch torn spinach
1 head lettuce, torn
¼ -1/2 lb sliced mushrooms
8 slices cooked bacon, crumbled, or 1 jar Hormel real bacon bits
1 small red onion, sliced thin
½ to 1 cup grated Monterey jack cheese

Dressing
1 T poppy seeds
1 c oil
1 tsp salt
½ tsp dry mustard
½ c sugar
½ c Rice Wine
3-4 slices of one half section of the red onion

Blend dressing ingredients together in the blender. Store in fridge overnight, or at least a few hours. Pour on salad just before serving. The red onion makes a nice pink color.

Pasta Salad

2011-02-17T10:19:00.000-07:00

2 16 oz bags Rotini (can use colored)
½ 8 oz Paul Newman’s Olive Oil and Vinegar
½ 8 oz bottle Light Done Right Italian Dressing
1 6 oz can olives
1 med red onion, diced
½ red pepper, diced
½ yellow or orange pepper, diced
1 head broccoli, chopped
2 med carrots, diced
½ package feta cheese, crumbled or cut small
Spinach or cilantro, sliced thin
1 seedless cucumber, diced (optional)

1. Boil pasta.
2. Add broccoli and carrots at the last 3 minutes of cooking, then drain and cool.
3. Add other ingredients and chill. May need additional dressing if you let it sit overnight. Can add mayonnaise for a creamy, tangy taste. Can add or subtract any ingredients.

Tortilla Rollups

2011-02-17T10:18:00.001-07:00

12 oz cream cheese softened
2 T green chilies (fresh or canned)
3 T finely chopped pecans
3 T chopped olives
5 T green onions, diced
1 clove garlic, chopped
6 to 9 8 inch flour tortillas
Fresh leaf spinach

1. Combine all ingredients except tortillas and spinach.
2. Spread mixture on a tortilla.
3. Place spinach leaves over the mix.
4. Roll up tightly and place in the fridge, covered with plastic wrap for 24 hours.
5. To serve, slice into ½ inch rounds and place on plate.
6. Can be served with a toothpick to dip into salsa.

Tex-Mex Dip

2011-02-17T10:15:00.001-07:00

2 ripe avocados

1 ½ T lemon juice
1/8 t garlic powder
3 oz cream cheese, softened
¼ c sour cream
1 t milk
½ head iceburg lettuce
1 bunch green onions, chopped with tops
4 T hot taco sauce
4 oz cheddar cheese, grated
2 tomatoes, chopped
1 (3 ½ oz) can pitted ripe olives, drained and sliced taco chips for dipping

1. Peel, pit and mash avocados with lemon juice and garlic powder.
2. Combine cream cheese, sour cream and milk in mixer or food processor.
3. Add avocado mixture and blend again.
4. Spread avocado dip on large serving platter.
5. On top of avocado mixture, layer the remaining ingredients in the order listed.
6. Serve cold or at room temperature.
7. Surround dip with taco chips for scooping up dip.

Cheese Straws

2011-02-17T10:10:00.002-07:00

2 sheets (1 box) frozen puff pastry (like Pepperidge Farm); defrosted and left overnight in the fridge

1 extra large egg

1/2 c freshly grated Parmesan cheese

1 c finely grated Gruyère cheese

1 t minced fresh thyme leaves

1 t kosher salt

freshly ground black pepper

1. Preheat oven to 375°F.

2. Roll out each sheet of puff pastry on a lightly floured board to 10"x12".

3. Beat the egg with 1 T water and brush surface of pastry.

4. Sprinkle each sheet evenly with 1/4 c Parmesan, 1/2 c Gruyère, 1/2 t thyme, and 1/2 t salt, and a dash of pepper.

5. Using a rolling pin, lightly press the flavorings into the puff pastry.

6. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips.

7. Twist each strip and lay on baking sheet lined with parchment paper.

8. Bake 10-15 minutes until lightly browned and puffed.

9. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn.

10. Cool and serve at room temperature.

Swedish Meatballs

2011-02-17T10:06:00.004-07:00

4 T butter

4 lb lean ground beef

1 c unseasoned bread crumbs

5 t salt

1/4 t pepper

2 t cinnamon

2 t sugar

1/4 t cloves

4 eggs

1/2 c cream

1 quart half and half

2 small onions, minced

1 c flour

6 beef bouillon cubes

6 c water

1. Sauté minced onion in butter until transparent.

2. Soak bread crumbs in 1/2 c half and half.

3. Combine meat, eggs, onions, seasonings, and bread crumbs in a large bowl; mix well.

4. Form into small balls.

5. Brown meatballs.

6. Add 6 beef bouillon cubes to 6 c water; boil until cubes have melted.

7. In the same frying pan used to sauté the onions and brown the meatballs, gradually add 1 c of flour. Heat and stir the flour until it forms into a golden paste.

8. Very slowly add beef stock to flour mixture in frying pan, whisking to prevent any lumping.

9. Add the remaining half and half.

10. Season to taste with additional cinnamon, cloves, salt, and pepper.

11. Simmer sauce for 5-10 minutes.

12. Pour over meatballs in a large kettle.

13. Let cook over low heat for 1 hour.

Crab/Cheese Dip

2011-02-17T10:04:00.001-07:00

12-16 oz imitation crab meat

1/4 lemon

8 oz cream cheese

1 t Mrs. Dash

6 green onions, chopped

1 c mozzarella cheese, grated

1 c sour cream

pepper to taste

1 c cheddar cheese, grated

Sprinkle imitation crab meat with lemon juice.

Toss and set aside.

Mix ingredients from top, reserving cheddar cheese to sprinkle on top.

Bake 300°-325°F for 30 minutes.

Serve on small breads, crackers, or tortilla chips.

Spinach Vegetable Dip

2011-02-17T10:03:00.002-07:00

1 c mayonnaise

1 small container sour cream

1 can water chestnuts, chopped

1 box chopped spinach, thawed and drained

1 box Knorr vegetable soup mix

Mix together and let sit in fridge overnight, or for several hours for flavors to blend.

Serve with wheat crackers, veggies, etc.

Hot Artichoke Dip

2011-02-17T10:02:00.003-07:00

2 large cans artichoke hearts (not pickled or marinated!)

2 c mayonnaise

2 c parmesan cheese, shredded

2 cloves garlic, mashed

Coarsely chop the artichoke hearts.

Add other ingredients and stir.

Pour into a small, greased baking dish.

Bake at 350°F for 45 minutes or until top is golden brown.

Serve with thin slices of bread rounds or hearty crackers.

Broccoli Mushroom Appetizer

2011-02-17T09:59:00.003-07:00

1/3 c canola oil

1/3 c + 1-2 T red wine vinegar

1/4 c sugar

1 t celery seed

1/2 t salt

dash garlic powder

1 t onion powder (optional)

green onions (optional)

Broccoli, mushrooms

Shake above ingredients until mixed well and pour over 2 bunches chopped broccoli and 1 lb mushrooms, cut in large pieces. Chopped green onions are optional.

Marinate for 1 hour.

(Original recipe calls for 1 c oil, 1/2 c vinegar, and 1 c sugar, but I like it lighter.)

Bacon Cheese Nibbles

2011-02-17T09:57:00.001-07:00

20 Rhodes rolls, thawed but still cold

1/4 c butter or margarine, melted

5 pieces bacon, cooked or crumbled, or 1/2 cup bacon bits

2 c grated sharp cheddar cheese

Melt butter in 9x13 pan.

Cut each roll into 3 pieces. Roll pieces in butter and leave in pan.

Sprinkle crumbled bacon over the rolls and top with cheese. Cover with plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F for 20-25 minutes.

Chili Dip

2011-02-17T09:56:00.001-07:00

2 15 oz cans chili

1 8 oz bar of cream cheese

cheddar cheese

Soften cream cheese.

Mix thoroughly with chili and heat through.

Top with cheddar cheese.

Serve with chips, carrots, etc.

California Rice

2011-02-17T09:53:00.002-07:00

2 packages wild and long grain rice

3 chicken breasts (cooked, chopped)

1 c celery, sautéed

1 diced onion

1 can water chestnuts, sliced

1 can mushrooms

1/2 c slivered almonds

Cook rice as directed on package.

Add in chicken and other ingredients.

Heat 20 minutes at 350°F.

Delicious Slush Drink

2011-02-17T09:50:00.003-07:00

2 c sugar

8 c water

1 12 oz can frozen limeade

juice of 5 limes

2 12 oz cans ginger ale (or any lemon lime beverage)

Combine sugar and water.

Heat to dissolve the sugar.

Add limeade and lime juice.

Mix and pour into a pan or freezer bag and place in freezer.

Remove 1 hour before serving and break into slush.

Pour into punch bowl.

Add ginger ale (or other lemon lime beverage).

The Punch

2011-02-17T09:48:00.001-07:00

4 small packages raspberry Kool-Aid

4 c sugar

3 c boiling water

13 c cold water

2 12 oz cans lemonade concentrate

1 10 oz package frozen raspberries

2 bottles of 2 liter Sprite

Mix Kool-Aid, sugar, and boiling water in very large container.

Stir until dissolved.

Stir in cold water, lemonade, and raspberries.

Freeze overnight.

Thaw slightly before mixing in 2 bottles of Sprite.

Spiced Tomato Juice

2011-02-17T09:47:00.002-07:00

5 c tomato juice (46 oz can)

6 T brown sugar

4 lemon slices

Tied in a cloth bag:

6 whole cloves

2 sticks cinnamon

Tie spices in a piece of cloth. Simmer for 15 minutes.

Serve warm or cold with crackers.