Marie's Recipes

PW's Burgundy Mushrooms

2010-07-26T12:26:00.001-07:00

4 lbs white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons worcestershire sauce
1 liter Burgundy wine (other dry red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder
2 teaspoons salt (optional)

Wash mushrooms and through them into a large stock pot
Add all reminaing ingredients except salt. Stir to combine.
Bring mixture to boil over medium-high heat.
Reduce heat to low and simmer, covered, for 6 hours.
Remove lid, continue cooking uncovered for 3 hours.
Add salt to taste if desire.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.
Have crusty bread nearby to soak up the deliciousness.

I couldn't find a link to this recipe online.
TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.

Pioneer Woman's Olive Cheesebread

2010-07-26T12:21:00.000-07:00

Recipe found HERE

Ingredients

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

As quoted by Glen, "Unbelievable!"

Cinni Mini's

2010-05-03T20:08:00.000-07:00

1 recipe sugar cookies AND

12 T butter, softened
1 1/2 cups packed brown sugar, divided
1 1/2 T cinnamon, divided

Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.

Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.

Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened

½ c. butter, softened
2 tsp vanilla

4½ - 4¾ c. sifted powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*For Chocolate cream cheese frosting: add ¼ c. unsweetened cocoa powder and reduce powdered sugar to 4¼ -4½ c.

Courtesy of Picky Palate

Best Ever Apple Pie

2010-04-30T11:48:00.000-07:00

I made this pie with Pillsbury refrigerated pie crust and it was AWESOME! Easy and Delicious!

Best Ever Apple Pie from Country Home

We asked Country Home readers to send us their favorite original recipe for apple pie and tell us how it came to them. We read and sampled and surmised that the maple sugar- and cream-infused one from reader Vicki Ehrenberg Schlaerth was the winner. For the story behind the pie, read Vicki’s letter:

The secrets to my pie are the cream and maple sugar that give it a warm mellow flavor—it’s the perfect comfort food. The recipe is made up of parts of several “family” recipes, and the maple sugar was my own addition. I put it together two years ago after I discovered the fun of estate sales and purchased a tin recipe box filled with family recipes. I went home and spent an hour looking through the recipes—they all sounded so delicious. Since then, I have purchased every tin box I see, as long as it’s full of recipes.
—Vicki Ehrenberg Schlaerth, New York

Best-Ever Apple Pie Recipe
The winning recipe from our apple pie contest.

1 recipe Pastry for Double-Crust Pie*
3/4 cup granulated sugar
1/4 cup maple sugar or packed brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups)
2 Tbsp. butter, cut up
1/4 cup whipping cream
1–2 tbsp. milk
1 Tbsp. raw sugar

1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.

2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.

*Pastry for Double-Crust Pie: Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.)

Chocolate Chip Pudding Cookies

2010-04-21T12:16:00.000-07:00

My Visiting Teacher gave this recipe to me in exchange for my TOP SECRET Best Ever Chocolate Chip Cookie Recipe that I found in my Great Grandma Angie Family Cookbook.

As Bryan ate these cookies he used words such as... 'Awesome', 'Incredible', and 'Amazing'. So, I think he liked them.

Mix Together:
2 cubes butter, softened
3/4 c. sugar
1 1/2 c. brown sugar
3 eggs
3 t. vanilla

Add a small box of instant pudding (any kind you wish)
Add:
1 t. salt
1 t. baking soda
4-5 c. flour
chocolate chips

Bake at 350 for 9-10 minutes.

Aunt Lisa's Cinnamon Rolls

2009-12-19T14:32:00.000-08:00

1 1/2 T. yeast

1 c. warm water

2 1/4 c. milk

3/4 c. sugar

3/4 c. crisco

1 1/2 t. salt

5 eggs

9-11 c. of flour

Mix yeast and warm water together. Sprinkle with a squosh (large pinch) of sugar, stir and let set.

Heat in microwave the milk, sugar, crisco and salt until the crisco melts.

Let the crisco mixture cool some then add 5 eggs and beat with beaters.

Add the yeast mixture and beat again.

Add 4 cups of flour and beat again.

Then add enough flour to make proper dough. (Proper dough is when the dough begins to pull away from the sides of the bowl; usually 5-7 additional cups)

Let rise until double in size.

Roll out to about 18x24 inches.

Spread on melted butter.

Sprinkle with brown sugar and cinnamon.

Roll up.

Cut in 2 inch thick pieces.

Spray cookie sheets with PAM.

Place 6 rolls on a sheet.

Let raise again.

Bake at 350 for 18-20 minutes.

FROSTING:

1 cube margarine

1 c. brown sugar

6 oz. evaporated milk

1 bag powder sugar (2 lb.)

Boil all ingredients for 3 minutes.

Remove from heat and beat in almost (but not quite) the whole bag of powder sugar.

Slow-Cooker Chicken Chasseur

2009-08-04T11:38:00.001-07:00

Bryan's critique?... "Unbelievable!"

8 slices bacon, finely chopped
vegetable oil
6 bone-in, skin-on split chicken breast halves (10-12 oz. each or 12 thighs at 6-8 oz. each)
salt and pepper
1 1/4 lbs cremini mushrooms, quartered
1 red onion, chopped
4 garlic cloves, minced
1 1/2 cups dry white wine
2 tablespoons tomato paste
14 1/2 ounces diced tomatoes, drained
2 cups low sodium chicken broth
1/4 ounce dried porcini mushrooms, rinsed thoroughly and finely chopped
1 tablespoon fresh thyme, minced (or 1 t. dried)
2 bay leaves
1/2 teaspoon red pepper flakes
1/4 cup flour
1/4 cup fresh parsley, minced

Directions

1. Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat.

2. Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet.

3. Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot.

4. Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.

5. Transfer chicken to large serving dish. Tent loosely with foil.

6. Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.

7. Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.

Peanut Butter Sandwich Cookies

2009-02-09T18:40:00.000-08:00

I thought these were AWESOME!
Found in my Taste of Home Baking Book
Recipe is by Debbie Kokes

1 c. butter-flavored shortening
1 c. creamy peanut butter
1 c. sugar
1 c. packed brown sugar
3 eggs
1 t. vanilla extract
3 c. all-purpose flour
2 t. baking soda
1/4 t. salt

FILLING:
1/2 c. creamy peanut butter
3 c. confectioners' sugar
1 t. vanilla extract
5 to 6 T. milk

1. In a large mixing bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture.

2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.

3. In a mixing bowl, combine filling ingredients; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.

Yield: 4 dozen

Alyssa's Pumpkin Chocolate Chip Cookies

2009-02-05T09:12:00.000-08:00

Given to me by a mysterious ghost (aka: Alyssa) during Halloween. Left on my doorstep with a note that said ,"Do it or die!" (meaning, pass on the merriment) Alyssa failed to leave a little smiley face at the end of the threat thereby relieving me of any alarm so I was, for a time, slightly alarmed. I took a great risk and never did pass on the merriment. But to this day I am still alive. Is that not a moving story?

These cookies are so soft they're like eating pure care bear cloud dust. That's the only way I know how to explain it. ( :

1 c. margarine/butter

3 c. sugar

3 eggs

3 c. can pumpkin

12 oz. bag of chocolate chips

5 c. flour

3 tsp. baking powder

2 tsp. baking soda

1 tsp. vanilla

1 tsp. salt

1/2 tsp. nutmeg

3 tsp. cinnamon

Bake at 350 for 12-14 minutes. Makes like 6 dozen. Enjoy!

Valentine Sponge Cake Cubes

2009-01-26T08:36:00.000-08:00

SIMPLY DIVINE!!!

Cut a frozen sponge cake into 1-inch cubes.

Tip: I bought my sponge cake at Harmons for way too much money. I suggest making your own large batch (maybe sheet cakes) because you throw a lot of it away carving it into perfect 1 inch cubes. You can reuse the discarded pieces in a trifle or something. I wish I had a best ever sponge cake recipe to share with ya'all but I don't yet.
Best to have a really really sharp knife because perfectly straight edges are key.

Melt canned frosting in the microwave at 30 second intervals until it becomes the consistency of heavy cream.

Tip: What the heck is canned frosting? Not sure why they say canned when all the frosting comes in plastic containers. Why don't they just say 'premade' or something so I don't have to wonder whether I got the right thing. For a novice like myself these little inconcistencies cause me stress only b/c I know if you don't follow the recipe exactly it could flop. And I HATE flops. Anyway, the frosting in the plastic container worked great... just be sure it's the normal stuff and not the 'whipped'. (I'm assuming that wouldn't work so great)
Tip: On the cover of Women's Day their little sponge cubes were pink and white and dark red. Well, so I try to make dark red frosting and I empty my entire little bulb of food coloring and my frosting is still just dark pink. GAH! I still haven't figured it out. I'm thinking I have to buy a really big glass vile of red food coloring and just use it all. I must figure this out.

Dip the frozen cubes in the frosting like you were dipping chocolates.

Tip: I just plop them in there one at a time making sure they're completely covered with frosting and then gently lift them out with a fork so that the excess frosting drips off.

Then the recipe said to slide them onto tinfoil (not sure why you would use tinfoil instead of parchment paper).

Sprinkle immediatly if you're going to put sprinkles on them. The frosting begins to set immediatly.

They need to set out for quite some time for them to truly set up. I'm guessing because the frozen pound cake continues to defrost which means it releases moisture making the frosting take awhile longer to really set up.

On the cover of WD each cube was in it's own little square white cupcake liner type thing which I thought was SOOOO cute. I think 4 or 6 of those in a cute little box would make for the perfect little valentine gift. One was dark red with white sprinkles (so cute), another was light pink with a red gel frosting heart on it (tried this.... didn't look so cute when I did it).

Parmesan Crusted Sandwhiches

2009-01-26T08:10:00.001-08:00

These are from Heidi's recipe blog. They are utterly fantastic. I didn't have Monterey Jack cheese so we used Provolone and Mozzarella which turned out fabulous. I also substituted onion salt for onion powder because I didn't have any onion powder. I suggest cooking on a lower heat so the cheese has a chance to melt before the bread is toasted and the parmesan crusts. And I definitely suggest the Honey Mustard recipe below. It was divine.

Grilled Parmesan Sandwiches – Celeste Gooch

1 loaf – sour dough bread
Softened butter
1 clove garlic - minced
¼ C. freshly grated parmesan
1 packet Italian seasoning
Deli sliced ham
Sliced Monterey Jack Cheese
Tomato
Honey Mustard

In a small bowl, mix softened butter, minced garlic and parmesan cheese – set aside.

Cut fresh sour dough bread in sandwich slices. Spread butter mixture on bottom of bread (grilling side). Spread honey mustard on the other side of bread. Top with ham and tomato. Sprinkle with Italian seasoning and top with Monterey Jack cheese. Top with another piece of sour dough bread and spread butter mixture on bottom. Cook the sandwich on a skillet like you would a grilled cheese sandwich OR if you are lucky enough to own a Panini maker (Summer) go to town with that.

I also like to make my own honey mustard – the recipe is below –

Honey Mustard – Sarah Russell

½ C. Dijon mustard
½ C. honey
¼ C. corn syrup
¼ C. mayonnaise
Dash of onion powder

Combine in small bowl and mix thoroughly with a fork.

Heidi's Sausage Stars

2008-10-20T16:25:00.001-07:00

25 count pkg. won ton wrappers

1 lb. sausage, cooked and crumbled

1 ½ C. sharp cheddar cheese, grated

1 ½ C. Monterey jack cheese, grated

1 C. ranch-style salad dressing

2 ¼ oz. can sliced black olives

Press one won ton wrapper in each cup of a muffin tin; Bake at 350 for five minutes. Remove won tons and place on a baking sheet. Repeat with remaining won tons; set aside. Combine remaining ingredients well and fill baked wrappers. Bake at 350 for an additional five minutes or until bubbly. Makes 4-5 dozen.

So delicious…just don’t count calories on these babies!!

Sadie's Chicken Pasta with Gorgonzola, Sun Dried Tomatoes, and Pinenuts

2008-08-15T09:20:00.000-07:00

Otherwise known as Dang Good Pasta. Discovered by my fabulous sister-in-law, Sadie. Go to her recipes, here.

1/ 2 cup chopped, drained, oil-packed sun-dried tomatoes (3 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1/2 pound Penne or medium shell pasta. Using gnocchi is also an option. If you use fresh gnocchi use a full pound.
4 garlic cloves, minced
1/2 cup chopped fresh basil (It has to be fresh, believe me on this one)
1/2 cup canned low-salt chicken broth
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup chopped prosciutto
1/2 cup Parmesan
1/4 cup pine nuts, toasted

Heat 2 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

While doing all this, toast your pine nuts in the oven. I usually set the oven to broil, move the oven tray to the top, and keep a close eye on the pine nuts. They toast very fast!

Add sauce to pasta and toss to coat. Season with salt and pepper. Top with pine nuts and parmesan and serve.

I've also thought about adding 1/2 cup of heavy whipping cream to give it more of a saucy texture. Next time I will add the cream and see how it goes.

Potato Puff Rolls

2008-08-13T12:23:00.001-07:00

(disclaimer: this is a picture of a batch I did not do well... they are much prettier than this and when I make them again and make them right I will most definitely be replacing this picture)

warning: this makes 5-6 doz. so usually you would half it unless you're feeding an army.

4 c. warm water
1 c. powdered milk
1 c. shortening
2 c. mashed potato flakes
4 T. SAF yeast (instant rise yeast)
1 c. sugar
4 eggs, beaten
2 T. salt
8-11 c. flour

Mix ingredients together in a mixer and knead for 5 minutes.
Let rise until double in size.
Roll out for dinner rolls.
Let rise again.
Bake at 350 for 20-25 minutes.

BIG TIP: DO NOT OVER FLOUR! The trick to the absolute bestness of these is not adding too much flour AND not over cooking them. So, only add enough flour so that the dough is barely beginning to pull away from the sides of the bowl. After it has risen and you pull the dough out to roll... it will be sticky. Just flour up, baby. The extra flour that's on your hands and on the table will add just enough flour to make these perfect. THEN... many times I only set my oven to 325 and barely cook them for 18 minutes. It really depends on altitude and stuff like that (I think). If the tops are becoming golden brown pull them out. If the tops are cooked and the inside isn't... next time lower your oven temp. Seems complicated, huh? Ya, but once you get it right they are TO DIE FOR!... perfectly moist and SUPER SOFT!!!

Turkey Croissant Melts

2008-08-07T18:51:00.000-07:00

Delicious. I really like the 'crispy' part about them so I, personally, would put the tops of the croissants under the broiler, too, to make them golden and a little crispy. Serving immediately is a must.

4 slices bacon
1 (3 oz) pkg. cream cheese softened
1 Tbs. grated parm. Cheese
1 Tbs. minced onion
1 Tbs. sour cream
4 large croissants split
6 oz. thinly sliced cooked chicken or turkey
2 tomatoes sliced
1 ripe avocado, sliced
8 slices American cheese
Alfalfa sprouts

Cook bacon until crispy. Combine cream cheese, grated parm., minced onion and sour cream – until creamy. Spread on cut sides of croissants. Layer turkey and next three ingredients on bottoms of croissants – place on a baking sheet. Broil 5 ½ inches from heat until cheese melts and the croissant gets crispy (about 2-3 minutes on high broil). Top with alfalfa sprouts and croissant tops. Serve immediately.

Given to me by Heidi R.

Southwestern Cobb Salad

2008-08-06T13:29:00.000-07:00

This salad not only is a work of art but taste fantastic. And why wouldn't it with bacon and avocados and seasoned chicken. Given to me by Heidi R. ENJOY!

2 pkg. (10 oz. each) mixed baby salad greens, about ten cups
2 pkg. (6 oz. each) Oscar Mayer Southwestern seasoned chicken breast strips, about three cups
4 hard-cooked eggs, chopped
1 can (16 oz.) black beans, drained, rinsed
1 C. Mexican style shredded four cheeses
12 slices of cooked and crumbled bacon
2 ripe avocados peeled and diced
2 C. halved cherry tomatoes
2/3 C. ranch dressing
1/3 C. salsa

1. Arrange salad greens evenly on a large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.
2. Mix dressing and salsa.
3. Drizzle dressing mixture over salad. Serve immediately.

About fourteen servings.

Beef Stroganoff

2008-07-28T08:38:00.000-07:00

This was FABULOUS! It's a little involved so don't be talking on the phone or babysitting kids while you try to make it. I'd say if you're feeding more than 2-3 men, then double the recipe. ( :

Serves 4
Total Time: 45 minutes

salt
8 oz. egg noodles (3 cups)
3 T. unsalted butter
2 T. begetable oil
12 oz. white button mushrooms, trimmed and halved
12 oz. beef tenderloin, but into 1/8-inch strips
Pepper
3/4 c. dry red wine
1 onion, minced
1 1/2 t. brown sugar
1 t. tomato paste
1 T. all-purpose flour
1/2 c. low-sodium chicken broth
1/3 c. sour cream

Bring 4 quarts water to a boil in a large pot. Add 1 T. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T. of the butter. Cover to keep warm.

Meanwhile, heat 1 T. of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

Pat the beef dry with paper towels, then season with salt and epper. Add the remaining 1 G. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

Add 1/4 c. of the wine to the skillet and return to medium heat. Simmer, scraping up ay browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.

Add the remaining 1 T. butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c. wine and simmer until thickened, about 2 minutes.

Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.

TIP: Sour cream can curdle if added directly to hot liquid. To prevent this, temper the sour cream by stirring a little of the stewing liquid into it and then stirring the warmed sour cream mixture back into the pan of stroganoff. To ensure that the stroganoff and noodles are done at the same time, start cooking the mushrooms while you wait for the water to cook the noodles to come to a boil.

TIP: The recipe calls for Tenderloin steak which is otherwise known as 'filet mignon' which costs 5 billion dollars. BUT... my fellow butcher here at the local Harmons told me that Flat-iron steak is just as tender and costs less than 1/2 as much. Tried it. Loved it. BONUS!

TIP: American's test kitchen says the best egg noodles they've found are Light 'n Fluffy's extra wide egg noodles.

Herbed Chicken in Pastry

2008-07-12T17:20:00.000-07:00

LOVED THIS! Easy, fast, and YUMMY!.

4 skinless, boneless chicken breasts
2 T. butter
1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 T. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 c. chopped fresh parsley

Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat over to 400.

Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T. of the cheese spread in center of each square. Sprinkle with 1 T. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

Bake 25 min. or until golden.

Uncle Mike's Gourmet Spaghetti

2008-04-12T11:55:00.000-07:00

Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little

1/2 lb. lean hamburger
1/2 lb. hot Italian sausage
1 pkg. Lipton dry onion soup mix
2 T. olive oil
8 cloves garlic, minced, divided
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 c. Presti's spicy spaghetti seasoning
1 (20 oz.) can whole peeled tomatoes, cut in quarters
2 (2.25 oz.) cans sliced olives
8 fresh white mushrooms, sliced
3 bay leaves
2 to 3 cans Hunt's tomato sauce
2 Schilling Italian spaghetti sauce mix
Homemade (or store bought) pasta

In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.

In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.

BEST EVER Big & Chewy Chocolate Chip Cookies

2008-04-06T13:19:00.000-07:00

I have finally found the best ever chocolate chip cookie recipe. These are definitely big and chewy. Tip: I had to add 1-2 additional T. of flour to get it to the right consistency. Also, I could only fit 6 cookies on one cookie sheet. My batch made 17 cookies. It is important to take them off the pan after 10 minutes of cooling or they will overcook. Enjoy!

Makes 17-20 large cookies

3 1/3 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt
2 sticks unsalted butter, melted & cooled
1 1/4 c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs
2 large egg yolks
1 T. vanilla extract
1 (12 oz.) bag semisweet chocolate chips (2 c.)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, bakins soda, and salt together in a large bowl and set aside.

2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.

4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still sof and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

This recipe is courtesy of America's Test Kitchen.

Holly's Company Chicken

2008-04-05T19:31:00.000-07:00

This is Holly's absolute favorite dinner. It is way easy except that you have to remember to put it in the oven 3 hours ahead of time. This is basically chicken, bacon, beef, and a creamy sauce. Talk about YUM! Bryan's exact word.. "Superb".

3 oz. dried beef
8-10 chicken breasts (I used 5 chicken breasts cut in half to make 10 little guys)
8-10 slices of bacon

SAUCE:
6 oz. cream cheese
1 c. sour cream
2 cans cream of mushroom soup

Lay slices of dried beef on bottom of 9x13 pan to cover entire bottom.
Roll one piece of bacon around each piece of chicken and lay over dried beef.
Combine sauce ingredients and pour over chicken.
Sprinkle with paprika.
Bake covered at 300 for 3 hours.

Tip: I had no idea what dried beef was until today. Dried beef is typically sliced and comes in a plastic bottle. It is usually found in the soup isle.

Holly's Bloomers Dip

2008-04-02T18:22:00.000-07:00

I used to just mix a can of chili with velveeta but this is MUCHO BETTER!

1 lb. spicy sausage, cooked, crumbled & drained
1 loaf of velveeta cheese
1 can Rotel tomatoes

Put in crockpot until warm. Dip tortilla chips in it. Deliciouso!

Holly's Enchiladas

2008-04-02T18:12:00.000-07:00

4-8 oz. cream cheese (depending on how much you want)
1 t. ground cumin
1/8 t. salt
1 c. chopped chicken
12 (8in.) flour tortillas
1/2 c. shredded cheese

SAUCE:
1 (8 oz.) tub sour cream
1 (10 1/4 oz.) can cream of chicken soup
1 c. skim milk

Wrap tortillas in foil and place in warm oven to make them more flexible.
Blend cream cheese, 1 T. water, cumin, salt and pepper.
Stir in chicken.
Spray a 3 qt. rectangular baking dish with nonstick coating.
Spoon about 1/4 c. of chicken mixture onto each tortilla.
Roll up and place seam side down in baking dish.
Combine soup, sour cream, and milk.
Pour over enchiladas.
Bake covered at 350 for 40 minutes.
Sprinkle cheese on top and bake 5 more minutes.

Cooking Hiatus

2008-03-31T18:36:00.000-07:00

Why? Because I'm moving and I'm trying to eat our pantry... which STINKS!!!
But I'm getting the itch. Contessa's Brisket is calling my name.

Heidi's Best Ever Tomato Soup

2008-03-11T18:27:00.000-07:00

Best EVER tomato soup EVER! I wanted to make Ultimate Grilled Cheese sandwhiches with this but didn't have the time. Instead I just slapped some mayo and a slice of velveeta on some wheat bread and grilled it. It was FAB-U-LOUS dipped in this BEST EVER tomato soup.

3 Tbs. Olive Oil
2 Large Onions, diced small
5 cups diced and seeded tomatoes
2 cups chicken stock
1 1/2 cups heavy whipping cream
1 cup basil pesto
salt & pepper to taste
Fresh Parmesan cheese

Cook onions in oil over med-low heat until translucent.
Add tomatoes and allow to warm to a simmer.
Add chicken stock.
Bring to a simmer and allow to cook 15 minutes.
Remove from heat and add whipping cream and pesto.
Blend to desired consistency in blender.
Add salt and pepper to taste.
Top with fresh parmesan cheese and serve.

Recipe courtesy of Abbi Penn.

Keri's Texas Sheet Cake

2008-03-11T18:18:00.000-07:00

This is the best Texas Sheet Cake EVER!!! Primo Deliciouso!

1 c. water
1 c. butter
1/4 c. cocoa
2 c. sugar
2 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. buttermilk
2 eggs
1 t. vanilla

Melt butter in saucepan. Add water and cocoa and bring to a boil.
In a bowl mix the sugar, flour, baking soda and salt.
Add in the chocolate mixture.
Add buttermilk, eggs and vanilla.
Beat well and pour into a greased and floured sheet pan.
Bake at 350 for 25-30 minutes. (I baked mine for 20 minutes)

FROSTING
1 cube butter
6 T. milk
1/2 c. cocoa
4 c. powdered sugar
1 t. vanilla

melt butter in a saucepan. Add milk and cocoa and bring to a boil.
Add powdered sugar and vanilla.
Mix and frost cake while hot.
Delicious!

Raspberry Sandwhich Cookies

2008-03-03T12:23:00.000-08:00

DELICIOUS! Do not undercook. Vanilla beans cost $7 (they're cheaper in the ethnic food section). I did not think it was hard at all to sieve the raspberries. Enjoy! (courtesy of Martha)

Makes 3 dozen
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, softened
• 1 1/2 cups plus 2 teaspoons sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 6 ounces (1 cup) fresh raspberries
• 7 1/2 ounces best-quality white chocolate, coarsely chopped
• 1/3 cup heavy cream
Directions
1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
3. Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.
5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.

Dinner Spanakopitas by Barefoot Contessa

2008-03-03T12:03:00.000-08:00

These are fabulous! The recipe is originally for spanakpita appetizers but Ina changed it to a dinner recipe. The filling is rich so I suggest making these as appetizers (meaning 1/2 as big so there's not so much filling to bite into). I made these and baked a few that day and then baked the rest the next day. They seemed to be twice as good the 2nd day. Maybe because all the flavors infused together overnight or something. Anyway, since then I can't stop thinking about them and think they are a spectacular appetizer. Layers and layers of crispy, buttery phyllo dough... yum! Tip: you must keep the phyllo dough damp or it will dry out FAST (cover it with a damp paper towel)!

RECIPE:

¼ cup good olive oil

1 cup chopped yellow onion

3 scallions, white and green parts, chopped

2 (10 ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry breadcrumbs

2 teaspoons kosher salt1 teaspoon freshly ground black pepper

1 teaspoon ground nutmeg

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts

16 sheets frozen phyllo dough, defrosted (about 8 ounces)

¼ pound (1 stick) unsalted butter, melted

Shaved sea salt and ground pepper for sprinkling

1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a medium sauté pan, add the onions, and cook for 5 minutes over medium-low heat. Add the scallions, and cook them for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and pine nuts.
4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with breadcrumbs. (Use just enough breadcrumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place ⅓ cup spinach filling on the end and roll the phyllo up diagonally (see left). Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed. Continue assembling phyllo layers and rolling the filling until the filling is gone.
5. Place on a baking sheet, seam side down. Brush with melted butter, sprinkle with flaked sea salt and ground pepper, and bake for 30 to 45 minutes, until the phyllo is browned and crisp. Serve hot.

Soft, Perfect Sugar Cookies

2008-02-20T19:29:00.001-08:00

This recipe courtesy of The Picky Palate.
They are delicious and I love her suggestion about using the rolled fondent. It was a lot of fun decorating these soft, perfect sugar cookies.

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

In an electric or stand mixer, cream the sugar and butter.
Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, roll and cut into desired shapes.
Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Fondant Frosting Directions:
Roll the fondant out into an even thinness. (I used parchment paper to roll the fondant, so it didn't stick)
Use the same cookie cutter you cut the cookie into to cut out your shape.
Brush a light layer of corn syrup on top of the cookie
Press the cut fondant over your cookie.
Press around the edges to seal.

Egg, Goat Cheese and Tomato Toasts

2008-02-19T11:49:00.000-08:00

3 T. Olive Oil
4 large slices sourdough bread
1 clove garlic, halved lengthwise
4 oz. fresh goat cheese
4 tomatoes, sliced
Salt and Pepper
4 large eggs

Preheat the oven to 250°.
In a large skillet, heat 1 1/2 teaspoons olive oil over medium heat.
Add 2 bread slices and cook, turning once or twice, until golden on both sides, about 4 minutes.
Transfer the bread to a baking sheet.
Repeat with 1 1/2 teaspoons olive oil and the remaining 2 bread slices.
Rub the toast lightly with the garlic and spread the goat cheese on top.
Keep warm in the oven.
Heat 1 tablespoon olive oil in the same skillet.
Add the tomato slices, season lightly with salt and pepper and cook, turning once, until softened, about 8 minutes.
Arrange the tomatoes on top of the toasts and return to the oven.
Wipe out the skillet.
Heat the remaining 1 tablespoon olive oil in the same skillet.
Crack the eggs into the pan, season lightly with salt and pepper, cover and cook over medium heat to desired doneness.
Place the toasts on 4 plates and top each with an egg.

These are fabulous! Everything smelled so good while making it... the bread, the tomatos, the garlic. Bryan loved it.

Layered Meatball Bake

2007-12-15T12:27:00.000-08:00

* Prep Time: 5 min
* Total Time: 30 min
* Makes: 6 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

PREHEAT oven to 400ºF. Prepare stuffing mix as directed on package for Light Preparation; set aside.

COMBINE soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.

BAKE 20 to 25 min. or until heated through.

Found this in the Kraft Food & Family Magazine. I made it for Bryan the other night and his exact word was... "Superb". Basically he loved it. And it was really easy and delicious.

Penny's Peanut Butter Balls

2007-12-13T11:31:00.000-08:00

1 1/2 c. creamy peanut butter
3/4 c. salted butter softened
1 1/2 T. Vanilla Extract
1 (14 oz.) can sweetened condensed milk
1 (2 lb.) bag of powdered sugar
24 oz. chocolate candy coating, melted

In a large mixing bowl with an electric mixer combined peanut butter, butter and vanilla.
Gradually beat in condensed milk and powdered sugar.
Beat until throughly mixed.
Shape into 1 inch balls and place on a waxed paper lined baking sheet.
Refrigerate for 2 hours.
With a fork dip each ball into melted chocolate than refrigerate until firm.

A glimpse of the inside...
My friend, Penny, gave me some of these and I HAD to have the recipe. They are absolutely delicious. This recipe makes a gozillion so if you don't want to spend an hour or two rolling the dough into little balls I would half it. ENJOY!

Keri's Chicken Enchilada Soup

2007-12-13T11:17:00.000-08:00

1 T. vegetable oil
1 lb. boneless chicken breasts (appox. 3 breasts), cooked & cubed
½ c. diced onion
1 garlic clove, pressed
4 c. chicken broth
1 c. masa harina
3 c. water
1 c. enchilada sauce
16 oz. velveeta cheese
1 t. salt
1 t. chili powder
½ t. cumin

In a large pot, place oil and diced onion; sauté until onions are soft and clear, about 5 minutes. Add chicken broth, garlic, salt, chili powder, and cumin; Bring to a boil. Combine masa harina with 3 cups water in a separate bowl; Stir until all lumps are dissolved. Add to hot cooked mixture and return to a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from the masa harina. Add enchilada sauce. After mixture return to a boil, stir occasionally and add cheese that has been cut into chunks. Cook, stirring occasionally, until cheese melts. Add chicken and heat through.
Makes approximately 6 servings.

Paula Dean's Chocolate Creme de Menthe Cake

2007-12-08T18:45:00.000-08:00

CAKE
1 c. butter, softened
2 1/2 c. sugar
3 eggs
1 t. vanilla
3 c. cake flour
3/4 c. unsweetened cocoa powder
1 1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/4 c. milk
1 c. sour cream

Preheat over to 350. Grease and flour 3 (9-inch) cake pans.

In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl combine cake flour, cocoa, baking soda, baking powder, and salt; sift twice. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in sour cream. Pour batter evenly into prepared pans, and bake for 25-28 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

Spread half of Creme de Menthe Filling between each layer. Frost top and sides of cake with Creamy Chocolate Frosting. (I suggest freezing the cake for to make it easier to frost). Garnish with chopped chocolate-covered mint squares.

CREME DE MENTHE FILLING
(makes about 1 1/4 cups)

1/2 c. butter, softened
2 T. creme de menthe (I used 1 t. of peppermint extract)
2 1/4 c. confectioners' sugar
3 drops green food coloring
(because I used the peppermint extract instead of the liquor there wasn't enough liquid. I added about 1 T. of milk. Do not add too much or your cake layers will slip n' slide)

In a medium bowl, beat butter and creme de menthe at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar until smooth. Add food coloring, beating until incorporated.

CREAMY CHOCOLATE FROSTING
(makes about 2 1/2 cups)

1 c. butter, softened
1/2 c. unsweetened cocoa powder
3 T. heavy whipping cream
4 c. confectioners' sugar
1 t. vanilla extract

In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Beat in cocoa and cream until smooth. Gradually beat in sugar until smooth. Beat in vanilla.

This cake is absolutely DELICIOUS! I recommend it whole heartedly. Just be sure to follow the directions intricately. Enjoy!

Amber's Chicken Pot Pie

2007-11-26T09:50:00.000-08:00

1/3 c. butter
1/3 c. flour
2 garlic cloves, minced
¼ t. pepper
½ t. salt
2/3 c. milk
1 ½ c. water
2 t. chicken bouillon granules
Celery seed
2-3 chicken breasts, cooked and chopped
2-3 c. frozen veggies (2/3 a bag of birds eye classic blend works great)

For filling:
Melt butter in large sauce pan, add garlic, salt and pepper.
Let cook for a few minutes. Add flour and cook for another couple min.
Slowly whisk in milk, water and bouillon.
Bring to a boil and boil for 2 minutes stirring constantly.
Remove from heat, stir in veggies and chicken.

Sprinkle pie crust top and bottom with celery seed – bake in a 425 degree oven for 45-50 minutes until golden brown.

Lady and Sons Crust – Paula Dean

4 sheets frozen puff pastry
1 egg

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.
On a large cookie sheet, weave strips into a lattice large enough to cover pot pie. Brush beaten egg onto each lattice square.
Set oven to 350 and bake until dough rises and is a rich golden brown.
Place on baked pie and decorate with extra puff pastry.

You can make individual small pies to make it a little fancier and fun.

This is absolutely delicious.

Shrimp Appetizer

2007-11-26T06:47:00.002-08:00

1 large pkg cream cheese
1 can small shrimp
1 bottle chili sauce

Put cream cheese in the middle of a dish.
Cover with chili sauce.
Put shrimp on top.

LOVE THIS!

Ugly Dip

2007-11-26T06:47:00.001-08:00

2 avacados
2 ½ tomatoes
1 cans black beans
2 green onions
1 can corn, drained
¼ bottle Italian Dressing

Mix and Serve with chips

BEST EVER!!!

Keri's White Brownies

2007-11-26T06:46:00.001-08:00

4 large eggs
2 ¼ c. brown sugar
1 t. salt
1 t. vanilla
1 t. cinnamon
1 c. chopped nuts
2 c. flour

Mix ingredients in order given.
Spread in 11x16greased jelly roll pan.
Bake at 350 for 22 minutes.

FROSTING:
1 cube margarine
4 oz. cream cheese
2 c. powdered sugar
1 t. vanilla

Aunt Cheryl's Whole Wheat Waffles

2007-11-26T06:45:00.000-08:00

SIFT:
3 c. whole wheat flour
3 T. baking powder
1 ½ t. salt
6 T. sugar

ADD and beat on low for 2 minutes:
6 egg yolks
2 ½ c. milk
¾ c. oil

Beat egg whites until stiff.
Fold into batter.

White Chicken Chili

2007-11-26T06:44:00.000-08:00

5 (15 oz.) cans Great Northern beans
5 cans chicken broth (8 c. or ½ gal.)
2 large white onions
1 tsp. garlic, minced
1 (4.5 oz.) can diced green chilis
1 t. salt
2 t. cumin
1 ½ t. oregano
½ t. cayenne (red) pepper
4 chicken breasts, grilled and cut into pieces

In a large pot, combine beans, broth, onions, garlic, and chilis.
Bring to a boil and simmer one hour.
Add salt, cumin, oregano, cayenne, and chicken to pot.
Let simmer another ½ hour.
Serve with sour cream and Monterey Jack cheese (with, of course, French bread).

BEST EVER!!!!!!!!

Macaroni Grill Chicken Scallopini

2007-11-26T06:43:00.002-08:00

4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter
6-8 (3 oz.) chicken breasts, pounded thin
Oil, for sautéing chicken
Butter, for sautéing chicken
½ -3/4 c. flour, seasoned with salt & pepper, for dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 T. capers
1 lb. cappellini, cooked
Chopped parsley, for garnish

To make sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3-4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.
Cook pasta and drain.
Heat a small amount of oil and two T. butter in a large skillet.
Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through.
Remove chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust, adding more sauce if needed.
Place chicken mixture over pasta.
Garnish with parsley.
Alternately, mix pasta and chicken together.
Toss with butter sauce.

BEST EVER!!!!

Tator Tot Casserole

2007-11-26T06:43:00.001-08:00

1 pkg tator tots
1 lb. hamburger
1 med. Onion
Salt and pepper
2 cans cream of mushroom soup
1 c. milk

Brown hamburger and onion.
Add soup and milk.
Bring to a slight boil.
Place in casserole dish.
Place tator tots over the top.
Bake at 350 for one hour.

Pumpkin Banana Bread

2007-11-26T06:42:00.001-08:00

3 ripe bananas
6 eggs
4 c. Sugar
1 ½ c. Cooking oil
1/3 c. water
½ can milk or buttermilk
1 large can pumpkin
5 ½ c. flour
3 t. soda
3 t. Salt
1 t. Cloves
1 ½ c. Chopped nuts (optional)
1 T. vanilla
1 t. Nutmeg
2 t. cinnamon

Mix bananas, eggs, sugar, oil, water, milk, and pumpkin.
Then add remaining ingredients.
Bake at 350 for 30 minutes then at 325 for 30 minutes.
Makes 5 large loaves.

Best Ever!

Jackie's Stuffed Green Peppers (or zucchini)

2007-11-26T06:41:00.002-08:00

1 large zucchini or Green peppers
2 lb. ground beef (or turkey)
1 can diced tomatoes or fresh tomatoes
1 c. corn
1 med. Onion, diced (red, white, or yellow)
1 bell pepper, diced
2 eggs
3 T. worstechershire
1 T. stone ground mustard
6 T. catsup
¼ c. bread or cracker crumbs
1/3 c. leftover rice
1 bottle chili sauce
1 c. grated cheese
2 T. roasted garlic

In a bowl combine all the ingredients (except chili sauce) and mix well with your hands.
Stuff zucchini or bell peppers generously with meat and place in a baking dish.
(trim bottoms slightly so it won’t roll)
Bake at 450 for 30 minutes.
Reduce to 300, top with chili sauce and bake for an additional 10 minutes.
Before serving top with grated cheese and bake for 5 more minutes.

Mom's Strawberry Fluff

2007-11-26T06:41:00.001-08:00

1 pkg graham crackers, crushed
1 cube margarine, melted
1 small strawberry jello
1 c. boiling water
8 oz. cream cheese
1 c. sugar
1 t. vanilla
1 can canned milk, chilled

Mix together crushed graham crackers and margarine.
Press into the bottom of a 9x13 pan.
Dissolve the pkg of strawberry jello in the boiling water.
Cream together cream cheese, sugar, and vanilla.
Add to cream cheese mixture to jello. Mix well.
Whip 1 can of chilled canned milk until foamy and add to mixture.
Pour mixture over crumbs.

Grandma Lyman's Trifle

2007-11-26T06:40:00.002-08:00

LAYER 1:
Angel food cake torn in small pieces
1 pkg vanilla instant pudding
1 pkg banana instant pudding
5 c. Milk
4 bananas

LAYER 2:
Danish Dessert
Strawberries or raspberries

LAYER 3:
Cool Whip

Mom's Ramen Cabbage Salad

2007-11-26T06:40:00.001-08:00

1 c. chicken (or more)
2 T. sesame seeds
2 T toasted, slivered almonds
½ head cabbage
2 green onions
½ pkg Ramen noodles

Dressing:
½ pkg chicken ramen season packet
3 T. sugar
½ c. oil
1 t. salt
½ t. pepper
3 T rice or red wine vinegar

Mom's Spinach Salad

2007-11-26T06:39:00.002-08:00

2 pkg fresh spinach
3 c. grated swiss cheese
2 tomatoes
1 head lettuce
1 lb sliced mushrooms
1 lb crumbled bacon
Sliced almonds

Dressing:
2/4 c. red vinegar
¾ c. sugar
1 ½ t. salt
1 ½ T. green onion
1 ½ T. poppy seed
¾ t. mustard
1 purple onion
1 ½ c. oil

Keri's Spanish Rice

2007-11-26T06:39:00.001-08:00

2 ½ c. water
2 ½ c. tomato sauce
1 cube butter
3 beef bullion cubes
4 chicken bullion cubes
½ c. chopped onions
½ c. chopped bell pepper
½ c. bacon, cooked & chopped
2 ½ c. minute rice

Heat water, tomato sauce, butter, and beef/chicken bullion cubes.
Put rice uncooked in 9x13 pan.
Sprinkle on peppers, onion, and bacon.
Pour liquid over top.
Cover with foil.
Bake at 350 for 30 minutes.
Uncover, stir and bake for 30 more minutes.

Marshmallow Cream Fantasy Fudge

2007-11-26T06:38:00.001-08:00

3 c. sugar
¾ c. butter
2/3 c. evaporated milk
2 c. (12 oz.) semi-sweet chocolate chips
1 jar kraft marshmallow crème
1 c. chopped nuts
1 t. vanilla

Combine sugar, butter, and milk.
Bring to a rolling boil, stir constantly.
Boil 5 minutes over medium heat, stirring constantly.
Remove from heat and stir in chocolate chips until melted.
Add marshmallow crème, nuts, and vanilla.
Beat until well blended.
Pour into a greased 9x13 pan. Cool.

Keri's Blonde Brownies

2007-11-26T06:37:00.004-08:00

2 c. brown sugar
2/3 c. butter
2 eggs
2 t. vanilla
2 c. flour
1 t. baking powder
¼ t. baking soda
1 c. chocolate chips
1 c. chopped nuts

In a sauce pan add the brown sugar and butter.
Heat over medium until sugar dissolves, stirring constantly.
Cool slightly.
Stir in eggs one at a time and add vanilla.
Stir in flour, baking powder and soda.
Add chocolate chips and nuts.
Bake at 350 for 25-30 min.
Be careful not to over cook.

Basic Cheesecake

2007-11-26T06:37:00.003-08:00

1 (8 oz.) cream cheese
1 ½ c. powdered sugar
1 envelope Dream Whip
1 (9 in.) graham cracker pie crust
Cherry pie filling or other favorite fruit.

Cream together the cream cheese and powdered sugar.
Prepare the Dream Whip.
Mix the two together
Pour into graham cracker pie crust.
Chill.
Put fruit on the morning of serving.

Potato Soup

2007-11-26T06:36:00.001-08:00

3 chicken bullion cubes
2 stalks celery, chopped
4 Cups water
2 large carrots, grated
6 potatoes diced
,3 bacon strips cooked and crumbled
1 onion, diced
Salt and Pepper to taste

Cook until tender.
Slightly mash the potatoes.
Add sour cream and Cheese to your taste.

Keri's Taco Soup

2007-11-26T06:35:00.004-08:00

1 lb ground beef, cooked
1 can whole kernel corn
1 onion, chopped
1 small can diced green chilies
1 can chili beans
1 pkg taco seasoning
1 (8 oz.) can tomato sauce
Big can of Ready Cut Tomatoes
1 can of kidney beans

Do not drain any canned items.
Stir altogether and simmer in crock pot.
All day on low or just a few hours on high.
Serve with sour cream, cheese, and Fritos.
Serves about 12.

Swiss Chicken

2007-11-26T06:35:00.003-08:00

4-6 Chicken Breasts
4-6 slices of Swiss cheese
1 can cream of chicken soup
¾ c. milk
½ c. butter, melted
Seasoned croutons, slightly crushed

Put chicken breasts in long dish.
Put a slice of Swiss cheese on top of each one.
Mix cream of chicken soup with milk and pour over chicken.
Put croutons on top of chicken.
Top with butter.
Cover with foil and bake at 350 for 1 hour.

Keri's Fantastic Green Chili

2007-11-26T06:35:00.001-08:00

Cooked pork or chicken pieces.
5 cans White beans
2 cans diced green chilis
1 can green enchilada sauce

Cook in the crock pot for a couple of hours
or you can cook it stove top for one hour

Fry Bread

2007-11-26T06:34:00.003-08:00

1 packet yeast
1 c. warm water
1 t. sugar
1 t. salt
2 T. oil
2 ½ c. Flour

Mix and knead a bit.
Let raise twenty min.
Pinch off a piece and pull and stretch.
Carefully set in hot grease.
Turn and cook the other side.
Top with beans and cheese
or butter and honey or Powdered sugar.

Keri's Green Salsa

2007-11-26T06:34:00.001-08:00

1 (28oz) can Tomatillos (either La costenaor La Victoria)
½ bunch of fresh cilantro, rinse and cut stems off
3 packets of equal or ¼ cup sugar
4 slices of jalapenos

Place in blender and blend well.
Refrigerate for better taste before serving.

Janel Adam's Pasta Salad

2007-11-26T06:33:00.002-08:00

1 lrg. Bag of multi-colored spiral noodles
½ bottle of Kraft Zesty Italian
3 T. Mayo
2 cucumbers
6 carrots
½ red bell pepper, diced large
½ green bell pepper, diced large
Some cubed cheese
Salt and pepper to taste

Cook, rinse and cool the noodles.
Blend Zesty Italian with mayo.
Toss noodles with all the rest of the ingredients.

Pour on dressing.
Stir and Refrigerate.

Keri's Lemon Blossoms

2007-11-26T06:33:00.001-08:00

1 yellow cake mix
4 eggs
3.5oz pkg lemon pudding
¾ Cup oil

Beat cake mix, eggs, lemon pudding and oil for 2-3 minutes on medium speed.
Scrape down sides,
Increase speed and beat 2 minutes more.
Spray mini muffin Pan with Pam.
Fill ½ full with batter.
Bake 350 degrees for 12 minutes.
Cool in pan 2 minutes.
Pop onto wire rack over a cookie sheet.

GLAZE:
4 c. powdered sugar
zest of one lemon
3 T. oil
3 T. water
½ cup fresh lemon juice

Mix. If too thick add a little water, if too thin add powdered sugar.
Poke a fork into side of muffins and dip them in glaze.
Place onto wire rack over cookie sheet, let stand.
Makes about 40.
These are delicious!!!!

Scott G's Quiesh

2007-11-26T06:32:00.002-08:00

2 non-dessert pie crusts
4 eggs
1 c. half and half
½ c. mozzarella cheese shredded
½ c. parmesan cheese shredded
1 can green chilies
1 lb. sausage

Cook sausage and combine all ingredients.
Split between 2 pie crusts.
Bake at 350 for 40 minutes.

Keri's Sunrise Slushies

2007-11-26T06:32:00.001-08:00

2 c. OJ
1 c. cranberry juice
1 medium tart apple
½ c. cubed peeled mango
2 c. halved strawberries
8-10 c. ice
Blend half and then the other half
1 cup= 73 calories

Spanish Rice

2007-11-26T06:31:00.003-08:00

2 1/2 cups water
1/2 cup chopped onion
2 ½1/2 cups tomato sauce
1/2 cup chopped bell pepper
1 cube butter
1/2 cup chopped cooked bacon
3 beef bullion cubes
2 1/2 cup minute rice

4 chicken bullion cubes
Heat first five ingredients together.
Put rice uncooked in a 9x13 pan.
Sprinkle bell pepper and bacon on the rice.
Pour liquid over top.
Cover with foil.
Bake 30 min. at 350 degrees.
Uncover and bake 30 min. more.

Mom's Spaghetti Sauce

2007-11-26T06:31:00.001-08:00

1 lb. ground beef
1 can tomato soup
¼ onion chopped
1 can cream of mushroom
1 Tbs. oil
¼ tsp. salt
½ tsp. chili powder
¼ tsp. garlic salt
½ tsp. Tabasco sauce
¼ tsp. pepper

Brown ground beef with onion in a large skillet
Add remaining ingredients.

Wheat Bread

2007-11-26T06:30:00.001-08:00

3 c. Hot water
¾ c. Powdered Milk
¼ c. oil
¼ c. Potato Flakes
½ c. sugar
1 T. Salt
2 Heaping T. Yeast
Mix with a mixer. Switch to dough hooks
Add 5-6 c. whole wheat flour.
Add white flour until dough leaves the sides of the bowl.
Knead for 5 minutes.
Let it rest for 5 minutes.
Put flour on the counter.
Divide dough into thirds.
Spray bread tins.
Form dough into loaves.
Let rise for ½ hour.

Bake at 350 for 30-35 minutes.

Snickerdoodles

2007-11-26T06:29:00.002-08:00

1 c. shortening
1 ½ c. sugar
2 eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt

Mix into dough.
Roll into small walnut sized balls.
Roll balls in 2 T. sugar & 2 T. cinnamon mixture.

Bake at 400 for 8 minutes.

Pumpkin Squares

2007-11-26T06:29:00.001-08:00

3 c. pumpkin
1 c. sugar
1 lrg can evap. Milk
3 eggs
2 t. cinnamon
¼ t. nutmeg
½ t. salt

Mix ingredients together.
Pour into a buttered 9x13 in. pan.
Sprinkle 1 box yellow cake mix on top.
Drizzle 1 ½ sticks butter melted on top.
Bake at 350 for 50 minutes.
Serve with whipped cream and nuts

Smores Peanut Butter Bars

2007-11-26T06:28:00.002-08:00

1 pouch (1 lb. 1.5 oz.) Betty Cocker peanut butter cookie mix
Water, oil, and eggs called for in cookie mix
1 container (15 oz.) Betty Crocker Pour and Frost chocolate frosting
2 c. miniature marshmallows
2 c. Golden Grahams cereal

Preheat oven to 350 degrees.
Make cookie dough as directed on pouch.
Press dough into an ungreased 13x9 inch pan.
Bake 16-18 minutes or until golden brown around edges.
Microwave frosting covered on High 20 seconds.
Stir thoroughly 20 times or until smooth.
Reserve ¼ c. Pour remaining frosting over warm bars.
Sprinkle marshmallows and cereal over frosting.
Bake 3-5 minutes longer or until marshmallows are puffed.
Cool 15 min. Drizzle reserved frosting over bars.
Cool completely, about 30 min.
For bars, cut into 4 rows by 6 rows.

Marlo's Potatoe Salad

2007-11-26T06:28:00.001-08:00

6 medium potatoes, cooked and peeled and cubed
4 eggs, boiled and peeled and diced
2 stalks celery, diced
2 bunch green onions, diced fine
¼ c. sweet relish

MIX:
1 ½ mayo
1 T. vinegar
1 T. mustard
1 t. salt
Some pepper

Toss and stir all ingredients together and refrigerate.

Keri's Sloppy Joes

2007-11-26T06:27:00.000-08:00

1 lb. hamburger
1 onion, chopped
2 t. mustard
2 T. Ketchup
2 T. flour
1 can chicken Gumbo soup
8 oz. tomato sauce
Salt & pepper

Cook.
Serve on buns.
Serves 6

Double Chocolate Cake Doughnuts

2007-11-26T06:26:00.002-08:00

1 ½ c. sugar
1 c. buttermilk
3 ½ c. flour
3 t. baking powder
1 t. baking soda
2 eggs
½ -1 t. salt
4 T. butter
3 (1oz.) squares unsweetened chocolate
2 t. vanilla

Beat sugar and eggs together until creamy and lemon colored.
Melt butter and chocolate together.
Beat into the sugar/egg mixture.
In a separate bowl, combine vanilla and buttermilk.
Stir into the sugar mixture.
Combine the flour, baking powder, baking soda, and salt and stir into the liquid mixture.
Chill the dough for at least 2 hours to make it easier to handle.
Roll out half the dough on a lightly floured board to a ½ in. thick.
Cut with floured doughnut cutter.
Allow the cut donuts to dry for 10 minutes.
In a skillet or deep-fat dryer, heat oil to 375.
Fry each doughnut 60-90 sec. per side.
Remove doughnuts and drain on paper towel.

GLAZE:
2 oz. semi-sweet chocolate
1 T. vanilla
2 T. butter
¼ c. Boiling water
2-3 c. Powdered sugar

Melt chocolate and butter.
Combine all ingredients and mix until smooth.

Keri's Sinful Potatoes

2007-11-26T06:26:00.001-08:00

2 lbs. frozen hash browns (thawed)
½ c. melted butter (optional)
1 t. salt
¼ t. pepper
1 can cream of mushroom soup
2 c. grated cheese
½ c. fine chopped green onion
2 c. sour cream
Crushed potato chips or unseasoned bread crumbs.

Combine all ingredients except bread crumbs or chips.
Mix well.
Spread in 9x13 pan.
Top with chips or crumbs.
Bake at 350 for 1 hour.

Fluff Salad

2007-11-26T06:21:00.003-08:00

1 can crushed pineapple with juice
3.4 oz. instant lemon pudding
Add any fruit (bananas, fruit cocktail, etc.)
Then add cool whip depending on how many you’re feeding.
Then add mini marshmallows.

Basic Salmon

2007-11-26T06:21:00.001-08:00

Slice the salmon so it’s thin.
Line the pan with tinfoil.
Make slits in the top of the salmon.
Top with a little butter, garlic salt, & dill.

Broil for about 5-7 minutes.
Squeeze lemon on top.

May use miracle whip and relish for tartar sauce.
Or may smear mayo and then sprinkle parmesan cheese.

Regi's Red Lobster Cheesy Biscuits

2007-11-26T06:20:00.001-08:00

2 c. bisquick
2/3 c. milk
½ c. shredded milk cheese
¼ c. butter
¼ t. garlic salt

Preheat oven to 450.
Mix bisquick, milk and cheese together.
Drop dough in even potions onto greased cookie sheet.
Cook 8-10 minutes.
Melt butter and mix in garlic salt.
Spread onto hot biscuits.

Regi's Lil' Smokies

2007-11-26T06:19:00.003-08:00

1 pkg Lil’ Smokies
1 c. grape jelly
1 c. chili sauce

Put all ingredients into crockpot.
Simmer for 2-3 hours.

Regi's Mozzarella Cheese Pie

2007-11-26T06:19:00.001-08:00

1 lb. mozzarella cheese
6 eggs
¾ c. sour cream

Grease a 9” glass pie pan.
Cover entire pan with 1/8 to ¼ in. thick slices of cheese.
Combine eggs and sour cream.
Pour over cheese slices.
Bake at 325 for 30-40 minutes.
May add tomatoes, spinach, bacon, etc. into
egg mixture before baking.

Regi's marinated chicken

2007-11-26T06:18:00.003-08:00

1 c. oil
1 c. soy sauce
1 c. Sprite or 7up

Add desired amount of thawed chicken
into mixture. Marinate for 3-4 hours.
Grill or fry.

Regi's Lemon Chicken

2007-11-26T06:18:00.001-08:00

9 chicken tenders or 4 chicken breasts
2 cans cream of chicken soup
½ c. milk
¼ c. butter
2 T. lemon and herb seasoning

Brown chicken in frying pan.
Mix cream of chicken, milk, butter, and seasoning.
Add browned chicken and mixture to crockpot.
Simmer 2 ½ -3 hours.
Serve over rice.

Regi's Chocolate Symphonie Pie

2007-11-26T06:17:00.000-08:00

1 (7 oz.) symphony bar with toffee and almonds
1 (8oz.) container of whipped cream
1 (8 oz.) cream cheese
1 Oreo Pie crust
1 T. milk

In a double broiler melt symphony bar and set aside.
In a large bowl, whip cream cheese and whipped cream together.
Add melted symphony bar.
If consistency is too thick add milk until mousse is achieved.
Pour into pie crust.
Chill for 2 hours before serving.

Regi's Black Bottom Cupcakes

2007-11-26T06:16:00.000-08:00

1 ½ c. flour
1 c. sugar
1 c. water
1/3 c. oil
¼ c. cocoa
1 t. baking soda
1 t. vanilla
½ t. salt

Mix well.
Fill cupcake liners 2/3 full.

FILLING:
½ c. sugar
1 (8 oz.) cream cheese (softened)
1 egg
Dash of salt
1 c. chocolate chips

Mix all ingredients, add chocolate chips.
Drop by spoonfuls into batter in cupcake liners.
Bake at 350 for 20 minutes.

Regi's Chicken Supreme

2007-11-26T06:15:00.002-08:00

4 chicken breasts browned in frying pan
1 zucchini sliced and browned in frying pan
1 can cream of celery soup
½ c. canned tomatoes
½ c. water

Simmer all together for 15-20 minutes.
Serve over rice.

Cinnamon Swirl Cake

2007-11-26T06:15:00.001-08:00

3 c. flour
¼ t. salt
1 c. sugar
4 t. baking powder
1 ½ c. milk
2 eggs
2 t. vanilla
1 c. melted butter

SWIRL stuff:
1 cube melted butter
1 c. brown sugar
2 T. flour
1 T. cinnamon
2/3 c. chopped nuts

Mix flour, salt, sugar, baking powder, milk, eggs, vanilla, and 1 c. melted butter in that order.
Pour into greased and floured 9x13 pan.
Mix swirl ingredients together and swirl into batter.
Bake at 375 for 25-30 minutes.
Glaze like cinnamon rolls.
Optional glaze:
2 c. powdered sugar & 5 t. milk & 1 t. vanilla.

Pumpkin Roll

2007-11-26T06:14:00.000-08:00

3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 T. lemon juice
¾ c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1 t. nutmeg
½ t. salt
1 c. chopped nuts (optional)
2 c. powdered sugar
8 oz. cream cheese
4 T. butter
½ t. vanilla

Beat together the eggs, sugar, pumpkin and lemon juice.
Add flour, baking powder, cinnamon, ginger, nutmeg, salt and nuts.
Pour onto a large cookie sheet that has been greased and floured or lined with wax paper.
Bake at 350 for 15-20 minutes until done.
Cool for 1-2 minutes and turn out on a dish towel that has been sprinkled with ¼ c. powdered sugar.
Roll up and let set until cool.
Meanwhile, cream together powdered sugar, cream cheese, butter, and vanilla.
Unroll pumpkin roll and spread with filling.
May add chopped nuts.
Reroll and wrap in saran wrap.
Serve with whipped cream.

Keri's Italian Cream Cake

2007-11-26T06:13:00.000-08:00

2 c. sugar
½ c. oil
1 cube butter
5 eggs
2 c. flour
1 t. soda
1 c. buttermilk
2 c. flaked coconut
½ c. chopped nuts

Cream until fluffy the sugar, oil and butter.
Add only the egg yolks one at a time, beating after each.
Add the flour and beat well.
Add the soda to the buttermilk and stir into the batter alternately.
Add coconut and nuts and stir well.
Beat egg whites until stiff and fold into batter.
Pour batter into 3 (9 in.) round cake pans, greased and floured.
Bake at 350 for 25 minutes.

FROSTING:
8 oz cream cheese
1 cube butter
1 lb. powdered sugar
1 t. vanilla

Mix and frost.
Top with coconut and nuts.

Parmesan Crisps

2007-11-26T06:12:00.000-08:00

½ c. grated parmesan

Preheat over to 400 degrees.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down.
A silicone baking sheet is highly recommended.
Repeat with the remaining cheese, spacing the spoonfuls about a ½ in. apart.
Bake for 3-5 minutes or until golden and crisp.
Cool.
Makes 8-10 crisps.

These are cute and yummy to put in a soup just before serving. They're like a fancy garnish and they're super easy.

Poppy Seed Chicken

2007-11-26T06:11:00.001-08:00

Poppy Seed Chicken

4 chicken breasts, cooked and shredded
1 lrg can (or 2 sm cans) cream of chicken soup
1 lrg sour cream (approx. 1 ¼ pint)
3 pkgs Ritz crackers (crumbled)
2 sticks margarine
3 T. poppy seeds

Place chicken in bottom of 9x13 pan.
Mix soup and sour cream.
Pour over chicken.
Mix crackers with melted margarine.
Put on top of soup mixture.
Sprinkle poppy seeds on top.
Cover and bake at 350 degrees for 30-40 minutes.
Serve over rice (add more chicken if desired.)

Pumpkin Bread

2007-11-26T06:10:00.002-08:00

2 eggs
4 c. pumpkin
4 c. sugar
1 c. oil
5 c. flour
1 t. cinnamon
2 t. nutmeg
4 t. soda
½ t. cloves
1 t. salt
2 c. raisins
2 c. chocolate chips

Combine eggs, pumpkin, sugar and oil.
Add remaining ingredients.
Bake at 325 for 1 hour.

Poppy Seed Bread

2007-11-26T06:10:00.001-08:00

3 c. flour
1 ½ c. milk
1 ½ t almond extract
1 ½ t. salt
1 ½ t. butter flavoring
2 ¼ c. sugar
3 eggs
1 ½ t. baking powder
1 ½ t. vanilla
1 ½ T. poppy seeds
1 ½ c. oil

ICING:
½ c. orange juice
½ t. vanilla
½ t. almond extract
½ t. butter flavoring
¾ c. powdered sugar

Grease pans.
Mix all together and pour into 2 loaf pans.
Bake for 1 hour at 350.
Brush with icing while still warm. (with pastry brush)

Carrot Cake Cookies

2007-11-26T06:09:00.002-08:00

1 c. packed brown sugar
1 c. sugar
½ lb unsalted butter (room temp.)
1 t. vanilla
2 eggs (room temp.)
¼ t. salt
1 t. Baking powder
1 t. Baking soda
2 c. flour
½ t. ginger
1 t. Cinnamon
½ t. Nutmeg
1 c. Raisins (optional)
2 c. Old fashion oats
1 ½ c. carrots (finely grated)

Preheat oven to 350.
Combine sugar and butter beat until light and fluffy.
Add eggs and vanilla and beat until well combined.
Combine dry ingredients together.
Slowly add flour to butter mixture and mix on low until just blended.
Mix in oats, carrots, and raisins.
Chill 1 hour.
Put on parchment paper on cookie sheet leaving 2 in. b/t cookies.
Bake 12-15 minutes. Let cool.
Spread 2 tsp. of cream cheese filling onto each cookie and sandwich together.

Pilgrim Pies

2007-11-26T06:09:00.001-08:00

COOKIES:
2 eggs
2 c. light brown sugar
1 c. vegetable oil
1 t. vanilla
1 (15 oz.) can pumpkin
3 c. flour
1 T. pumpkin pie spice
1 t. baking powder
1 t. salt

FILLING/CREAM CHEESE FROSTING:
4 oz. cream cheese (softened)
2 t. vanilla
½ c. butter (softened)
4-5 c. powdered sugar

Mix cookie ingredients together.
Drop heaping tablepoons onto an ungreased cookie sheet.
Bake at 350 degrees for 12 minutes.
Let cookies cool completely.
Turn half the cookies bottom side up, spread icing on each.
Top them with remaining cookies (turned right side up).
Makes 10-14 Pilgrim Pies.

Jackie's Peppermint Patties

2007-11-26T06:08:00.000-08:00

COOKIES:
2 c. flour
½ c. cocoa powder
¼ t. baking soda
¼ t. salt
1 c. unsalted butter at room temperature
1 c. sugar
1 large egg
1 t. vanilla

DARK CHOCOLATE COATING:
6 oz. semisweet chocolate, chopped (1 cup)
½ oz. unsweetened chocolate, chopped
1 ½ T. canola oil

PEPPERMINT FILLING:
½ c. unsalted butter at room temperature
2 c. powdered sugar
1 t. vanilla
½ t. peppermint extract

Mix together flour, cocoa, baking soda, and salt and set aside.
Using and electric mixer on low speed, beat butter and sugar until blended (about 2 minutes).
Add the egg and vanilla and mix until blended (about 1 minute).
On low speed, add the flour mixture mixing just until it is incorporated and the batter looks smooth.
Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Position a rack in the middle of the over. Preheat to 325.
Line two baking sheets with parchment paper.
Roll heaping T. of dough between the palms of your hands into smooth 1 ½ inch balls.
Place them 3 ½ inches apart on baking sheets.
Flatten the cookies using the palm of your hand to 2 ½ - 3 inch rounds.
Bake cookies at 325 for 15 minutes or until the tops feel firm and look dull rather than shiny (very important).
Cook cookies on baking sheets for 5 minutes then cook completely on cooling rack.
Make Chocolate coating by melting until smooth. Let cook and thicken (for about 20 min.)
Spoon chocolate coating over the top of half of the cookies using 1 T. per cookie.
Let firm (put in fridge for 20 minutes to speed it up)
Make the peppermint filling. Use 1 well rounded T. each for filling.
Refrigerate cookies for at least 2 hours before serving.

BEST EVER! These are from the Big Cookie Book! And they're Fabulous!

Penny's Pizza Dip

2007-11-26T06:05:00.000-08:00

8 oz. cream cheese
Pizza sauce
Pizza Cheese

Layer in a pie dish.
Bake in the oven until melted.

I love this stuff! Best with Wheat Thins.

Kjiersti's Krispy Treats

2007-11-26T06:04:00.001-08:00

HEAT IN MICROWAVE:
1 cube butter
1 c. brown sugar
1 (16oz.) bag little marshmallows

Heat 1 minute at a time and stir.

Add 8-12 c. of Krispy Rice.
(A 12 oz. box = 12 cups)

Absolute Best Ever Rice Krispy Treat recipe I have found yet.

Peanut Butter Fingers

2007-11-26T06:02:00.000-08:00

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 t. soda
½ t. salt
1 t. vanilla
2 c. flour
2 c. oats
Peanut butter to coat
Chocolate frosting to coat

Bake at 350 for 15 minutes.
Cool slightly then spread peanut butter on top.
Cool completely then spread chocolate frosting on top.

So Good!

Layered Chocolate Dessert

2007-11-26T06:01:00.000-08:00

MIX & PRESS INTO 9x13 PAN:
1 c. flour
½ c. butter
2 T. sugar
½ c. nuts

Bake at 350 for 15 minutes.
Let cool.

MIX & SPREAD ON COOLED CRUST:
1 (8oz.) pkg cream cheese
1 c. powdered sugar
1 c. cool whip

MIX & PUT ON TOP:
2 pkg instant chocolate pudding
4 c. milk

Cover all with cool whip and nuts.

Absolute Best Ever!

Peach Torte

2007-11-26T06:00:00.002-08:00

Graham Crackers, crushed
2 eggs
1 lb. powdered sugar
1 cube melted butter
1 ½ c. cool whip
Sliced peaches

Put a layer of crushed graham crackers on bottom of pan.
Mix eggs, powdered sugar and butter.
Dribble over crumbs.
Fill pan with peaches.
Cover with cool whip.
Put crackers on top.

This is an absolute Best Ever! One of my momma's recipes.

Keri's PB&C Cookie Sandwhiches

2007-11-26T06:00:00.001-08:00

½ c. butter, softened
½ c. granulated sugar
½ c. packed brown sugar
½ t. baking soda
½ t. salt
1 egg
1 t. Vanilla
1 c. All-purpose flour
½ c. unsweetened cocoa powder
1 (11oz.) pkg peanut butter and milk chocolate pieces
½ c. purchased chocolate frosting
½ c. peanut butter

Beat butter with a mixer on medium speed for 30 seconds.
Add sugar, brown sugar, soda, and salt. Beat until combined.
Add egg and vanilla. Beat until combined.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour and the cocoa powder.
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2-3 hours until easy to handle.
Preheat over to 375.
Roll out dough into 1-inch balls.
Place 2 inches apart on lightly greased cookie sheets.
Flatten cookies slightly with a glass dipped in sugar.
Bake for 7-8 minutes or until tops are cracked and look dry.
Let cool on cookie sheets for 1 minute.
Remove and cool completely on wire rack.
Stir together frosting and peanut butter.
Spread 2 t. frosting mixture on the bottoms of half the cookies.
Top with remaining cookies, bottom sides together.
Store sandwich cookies in an airtight contained are room temperature up to 24 hours or freeze in freeze container up to 3 months.
Makes 24 sandwich cookies.

Peanut Butter Fudge

2007-11-26T05:59:00.003-08:00

1 ½ c. brown sugar
1 c. sugar
1 stick butter
2/3 c. (5 oz.) canned milk
2 c. crunchy peanut butter
1 t. vanilla
1 (7 oz.) jar of Marshmallow Crème.

Cook brown sugar, sugar, butter & canned milk to soft ball stage, about 4 minutes of boiling.
Add peanut butter, vanilla, and marshmallow crème.
Mix well.
Pour into buttered (Pam) 9 in. pan.
Cool, cut, and enjoy.

Peanut Butter Cup Cookies

2007-11-26T05:59:00.001-08:00

1/2 c. margarine, softened
½ c. creamy peanut butter
½ c. sugar
½ cup packed brown sugar
1 egg
½ t. vanilla
1 ¼ c. flour
½ t. salt
¾ t. baking soda
Peanut Butter cups

Cream together margarine and peanut butter.
Add sugar and brown sugar.
Beat until fluffy then beat in the egg and vanilla.
In separate bowl combine flour, salt & baking soda.
Add to peanut butter mixture.
Chill dough for 1 hour.
Shape into 1 in. balls.
Lightly grease 1 ¾ in. mini muffin pans.
Bake at 350 for 12 minutes.
Take out of oven and immediately push Peanut Butter cups in the middle of cookies.
Let cool completely in mini muffin pans.
Pop out with knife.