Layered Meatball Bake

* 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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

Keri's Yummy Dip

2 c. Sour Cream
2 c. Mayo
2 c. Grates Cheese
1 pkg. Buttermilk recipe ranch dressing mix
Chopped green onions (optional)

Mix all ingredients together.
Refrigerate for several hours before serving.
Serve with crudities.

b

Fruit Dip

1 can Eagle Brand milk
8 oz Cool Whip
8 oz. Cream Cheese

Mix together well.
Chill and serve with fresh fruit.

Given to me by Keri Willis.

Keri's Orange Julius

1 (6oz) frozen Orange Juice
1 ¼ c. Milk
1 c. Water
¼ c. sugar
1 tsp. Vanilla
12 Ice Cubes

Blend in Blender

Lacy's Oatmeal Chocolate Chip Cookies

5 c. quick-cooking rolled oats
2 c. butter, softened
2 c. white sugar
2 c. packed brown sugar
4 eggs
2 T. vanilla
4 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
24 oz. semi-sweet chocolate chips
8 oz. milk chocolate candy bar, finely chopped
3 c. chopped nuts (I like walnuts)

Preheat oven to 375.
(Optional)- Blend 2 ½ c. oats in a blender or food processor until it turns to powder or oat flour. Set aside.
Cream butter and sugars.
Add eggs and vanilla to cream mixture. Mix well.
Stir in chocolate chips, milk chocolate and nuts.
Store dough in refrigerator covered with plastic wrap and then foil.
Making your cookies from cold dough will ensure you end up with cookies that are moist inside.
Shape into golf-ball size cookies and place on cookie sheet. (I make them smaller than this)
Bake for 6-12 minutes or until golden brown.
Makes 9 ½ dozen.

A Best Ever from Lacy Lowry.

Wassail

1 c. lemon juice
1 large frozen orange juice
30 cloves
4 whole cinnamon sticks
2 c. sugar

Root Beer

3 gal. water
1 bottle root beer concentrate
5 lbs. sugar
5 lbs. dry ice

Shmoe's Muddy Buddies

9 c. Chex cereal
1 c. chocolate chips
½ c. peanut butter
¼ c. butter
1 t. vanilla
1 ½ c. powdered sugar

Microwave chocolate chips, peanut butter and butter.
Mix well and add vanilla.
Pour over cereal and mix.
Put powdered sugar in bag.
Add cereal until well coated.

Heidi's Lucious Four Layer Pumpkin Cake

1 pkg. yellow cake mix
1 (15 oz.) can pumpkin, divided
½ c. milk
1/3 c. oil
4 eggs
1 ½ t. pumpkin pie spice, divided
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tub cool whip, whipped topping, thawed
¼ c. caramel topping
¼ c. chopped pecans

Preheat oven to 350. Grease and flour two 9 inch round cake pans.
Beat cake mix, one cup of the pumpkin, milk, oil, eggs, and one t. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
Pour evenly into prepared pans.
Bake 28-30 minutes or until done.
Cool in pans 10 minutes. Remove from pans to wire rack, cool completely.
Beat cream cheese on med. Speed until creamy.
Add sugar, remaining pumpkin, and remaining ½ t. pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake layer horizontally in half with serrated knife.
Stack layers on serving plate, spreading cream cheese filling between the layers.
Do not frost top of cake.
Drizzle cake with caramel topping just before serving;
Sprinkle with pecans.
Store leftover cake in the fridge.

Mary Caroline's Sugar Cookies

1 ½ c. sugar
1 c. shortening
1 c. sour milk
2 eggs
1 t. soda (1 ½ t. baking powder)
1 t. nutmeg or flavoring
Flour enough for soft dough

Bake at 375 for 10 minutes.

I grew up on these. They were my favorite cookie growing up.

Kjiersti's Sugar Cookies

2 eggs
1 ½ cups sugar
1 cups shortening
1 c. milk
1 ½ t. vanilla
1 ½ T. baking powder
6 c. flour
¾ t. salt

Bake at 350 for 15 minutes

CREAM CHEES FROSTING:
2 c. powdered sugar
½ c. butter

Keri's Lil' Smokies

Lil’ Smokies
Bacon
Brown Sugar
Toothpicks

Wrap lil’ smokies in bacon.
Hold together with toothpicks.
Put them on a cookie sheet.
Sprinkle with as much brown sugar as you like…
The more the better.
Bake at 375 for 45 minutes.

Ok! These are definitely a BEST EVER!

Chocolate Zucchini Nut Bread

3 eggs
1 c. sugar
1 c. brown sugar
1 c. oil
1 t. vanilla
2 squares unsweetened chocolate, melted
2 c. grated zucchini
2 ¼ c. flour
¼ t. baking powder
1 t. salt
1 t. baking soda
1 t. cinnamon
1 c. chopped walnuts

Beat eggs until thick.
Add sugars and oil and beat until smooth.
Add melted chocolate, vanilla, and zucchini; mix well.
Mix dry ingredients together and combine with wet ingredients.
Add walnuts.
Pour batter into 2 greased loaf pans.
Bake at 350 for 50-60 minutes.

Lemon Poppy Seed Bread

3 eggs. Beaten
1 ¼ c. oil
2 ¼ c. sugar
3 c. flour
1 ½ t. salt
1 ½ t. baking powder
1 ½ c. milk
1 ½ t. almond flavoring
1 ½ t. butter flavoring
1 ½ t. vanilla
2-4 T. poppy seeds

Blend eggs, oil, and sugar.
Then alternate sifted dry ingredients and milk into egg mixture; mix well.
Blend in flavorings and poppy seeds.
Bake at 350 for 1 hour in bread pans.
Pour the following glaze over hot bread:

¼ c. frozen orange juice concentrate
¾ c. sugar
½ t. almond flavoring
½ t. butter flavoring
½ t. vanilla flavoring

Carrot Bread

1 1/3 c. margarine
2 c. sugar
4 eggs
3 c. flour
2 t. cinnamon
1 t. salt
1 t. baking soda
2 c. grated carrots
2 c. raisins (optional)
1 c. nuts (optional)

Cream margarine and sugar.
Add eggs.
Put in dry ingredients.
Add carrots, raisins and nuts.
Put in greased 1-pound loaves.
Bake at 350 for 30-35 minutes.

Lemon Bread

1 pkg. lemon cake mix
1 pkg. instant lemon pudding, small
4 eggs
1 c. water
½ c. oil
2 T. poppy seeds
2 rounded T. flour for high altitude

Beat 4 minutes.
Bake for 40 minutes at 350.

Keri's Chicken Salad

2 ½ c. cooked chicken, diced
1 c. celery, finely chopped
1 small can crushed pineapple
1 c. chopped nuts
2 t. minced green onion
1 t. salt
1 c. salad dressing or sour cream (no mayo)
1 c. cool whip

Mix and chill a day ahead.

Remember this really IS better after it's been chilled overnight. The secret ingredient in this recipe is the pineapple. Yum! This is best in crescent rolls or popovers.

KFC Coleslaw

1 head cabbage, chopped very fine
1 medium carrot, shredded
1/3 c. granulated sugar
½ t. salt
1/8 t. pepper
¼ c. milk
½ c. mayo
¼ c. buttermilk
1 ½ T. white vinegar
2 ½ T. lemon juice

Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice, and beat until smooth.
Add cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hours before serving.

I haven't tried this yet but you'd think it would be pretty dang good, don't ya think?

Regi's Breakfast Orange Rolls

½ c. butter
½ c. sugar
2 T. orange juice concentrate
1 pkg of pop and fresh rolls

Melt butter in microwave in 9 in. pie pan.
Add sugar and juice and stir.
Put rolls into mixture and bake.
10-15 min. at 375.

Hello butter! Hello Yummy!

Keri's Meatballs

2 lbs. ground beef
1 c. grated carrots
¼ c. chopped green onion
1 T. dried parsley
½ c. oats
1 t. salt
¼ t. pepper
1 T. dry ranch dressing mix

Line pan with tinfoil.
Bake at 400 for 20 minutes.

GRAVY:
2 cans cream of chicken soup & 1 ½ c. milk
OR 1 bottle Chipotle sauce

After you make these, put them in a crock-pot with a bottle of this fabulous stuff... TO DIE FOR!!!

Keri's Chimichangas

5 lb. beef roast or pork (or combo)
3 T. vegetable shortening
3 onions
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
¼ t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from roast

Cook roast covered at 200 for 12 hours. Don’t add anything.
Drain meat. Reserve juice in the fridge.
Grease will come to the top – take off.
Cool meat, shred, and set aside.
Melt shortening in large skillet. Add onions and green chilies.
Saute 1 minutes. Add the rest of the ingredients.
Cook 1 minutes on med-low.
Add juices and meat.
Cook 5 minutes until thick.
Cool. Put in containers.
Put in tortillas with toothpick.
Fry.

Absolutely Delicious!

Crepes

1 ¼ c. milk
1 c. flour
1 egg
1 t. cooking oil
¼ t baking powder
1 t. sugar
1 t. vanilla

Honey Butter

2 egg yolks
1 t. vanilla
½ c. butter
1 t. cinnamon
2 c. honey

Basic.

Momma's Jam

7 c. fruit
7-8 c. sugar
½ c. lemon juice
2 c. Karo syrup
2 pectin

Mix fruit & lemon juice & 2 pectin.
Add karo syrup and sugar.
Cook and stir until warm.

This is my mommie's jam which I think is the best ever, especially the raspberry kind.

Barefoot Contessa's Honey Vanilla Pound Cake

½ lb. (2 sticks) unsalted butter at room temp.
1 ¼ c. sugar
4 xtra large eggs at room temp.
2 T. mild honey
2 t. vanilla
1 t. grated lemon zest
1 ¾ c. sifted cake flour
1 t. kosher salt
½ t. baking powder

Preheat over to 325.
Grease and flour an 8 ½ x 4 ½ x 2 ½ inch loaf pan.
Line the bottom with parchment paper.
Cream butter and sugar on med. Speed for 3-4 min.
Meanwhile, put eggs, honey, vanilla, and lemon zest in a bowl.
With the mixer on med. Low speed, add the egg mixture, one egg at a time.
Sift together the flour, salt, and baking powder.
With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined.
Finish mixing with a rubber spatula and pour into pan.
Smooth the top.
Bake for 50-60 minutes until toothpick comes out clean.
Cool for 15 minutes.
Cool completely on a baking rack.

The Barefoot Contessa suggests making this and storing it in your freezer for those times when unexpected visitors drop by. It's a fantastic treat.

Soda Cracker Cookies

30 to 40 soda crackers
1 c. packed brown sugar
1 c. milk chocolate chips
1 c. white chocolate chips
1 c. butter
1 ½ c. chopped nuts (I use almonds)

Line a cookie sheet with foil and coat with nonstick cooking spray.
Place crackers in rows on foil, covering the cookie sheet.
In a saucepan, melt butter; add brown sugar and bring to a boil.
Boil for 3 minutes.
Pour over crackers and spread until completely covered.
Bake at 350 for 5 minutes (crackers will float).
Remove from oven. Turn oven off.
Sprinkle chocolate chips and nuts over the crackers.
Return to the oven for about 3-5 minutes.
Remove from the oven.
Using a greased spatula, press the nuts down into the chocolate.
Let cool and pull crackers apart.
Makes about 4 doz.

Won the best cookie contest at Jackie's cookie party 2005.

Homemade Oreo Cookies

2 boxes devils food cake mix
4 eggs
1 ½ c. shortening
1 t. vanilla

Mix and roll into small balls.
Place on cookies sheet.
Bake at 350 for 6 minutes.

Buy pre-made cream cheese frosting for middle.

Best Ever! Makes about 18 sandwhiches.

Heidi's Sugar Cookies

1 c. butter
2 c. sugar
2 eggs
1 t. vanilla
5-6 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1 c. sour cream

Chill overnight.
Roll out pretty thin.
Bake at 375 for 10 minutes or right before they turn brown.

FROSTING:
½ bag powdered sugar (2 c.)
8 oz. cream cheese
1 t. vanilla
1 t. lemon juice
1 t. milk or evaporated milk
2 T. softened butter

Be sure and frost the cookies with plenty of time to let the icing harden.
It takes awhile.

Quite of few of these recipes are from the fabulous Heidi. This is a Best Ever!!!

The Best Ever Corn Bread

½ Yellow Cake mix
2 (8.5 oz) Jiffy Corn Muffin Mix Boxes
Eggs & oil

Combine all dry ingredients.
Add the wet ingredients for the Jiffy mix and ½ the wet ingredients for the yellow cake mix.
(1/2 of 3 eggs is one whole egg and one egg white)
Bake at 350 for 25-30 minutes.

Seriously, the best EVER!

Jackie's Green Beans with Pomegranate & Walnuts

1 lb green (or wax) beans
1 T. chopped garlic
2 t. Dijon mustard
2 T. butter
1 pomegranate
Walnuts (whole)
Salt & pepper

In a saucepan, bring enough water to a boil that will cover beans.
Have ice water prepared in a large bowl off to the side.
Add beans to the boiling water and cook until tender (about 5 minutes).
Immediately place beans in the ice bath.
In the same pan, bring the butter, garlic, and Dijon to a bubble and toss in the beans.
Stir fry the beans for a few minutes until coated.
Toss in the walnuts and pomegranate seeds.
Add salt and pepper to taste.

Elegant, Fabulous, & absolutely Delicious!

Keri's No Bake Cookies

1 cube margarine
2 c. sugar
½ c. milk
3 c. oats
1 t. vanilla
3 T. peanut butter
1/3 c. cocoa

Combine margarine, sugar, and milk in saucepan.
Bring to a rolling boil and boil for 1 minute.
Remove from heat.
Add oats, vanilla, peanut butter and cocoa.
Mix well.
Drop by teaspoonfuls onto greased cookie sheet or wax paper.

Keri's German Chocolate Brownies

German Chocolate Cake Mix
2/3 c. evaporated milk, divided
¾ c. melted butter
40 kraft caramels
1 c. Chocolate chips
1 c. nuts, chopped


Mix cake mix, 1/3 c. evaporated milk and butter.
Pat 2/3 of batter in a 9x13 pan sprayed with Pam.
Bake at 350 for 15 minutes then cool.
Melt caramels in 1/3 c. evaporated milk.
Pour over batter in pan.
Sprinkle chocolate chips over top of carmel.
Sprinkle nuts over top of chocolate chips.
Break up remainder of dough over chips and nuts.
Bake at 350 for 15 minutes more.

Fat Sisters' Hamburger Stroganoff

½ c. minced onion
1 clove garlic, minced (or t. garlic pdr.)
¼ c. butter
1 lb. ground beef
1 T. flour
2 t. salt
¼ t. pepper
1 lb. fresh mushrooms, sliced, or 1 (8 oz.) can
1 (10 ½ oz.) can cream of chicken or cream of mushroom soup
1 c. sour cream

Saute onion and garlic in butter over med. Heat.
Stir in meat and brown.
Stir in flour, salt, pepper, and mushrooms.
Cook 5 minutes. Stir in soup.
Simmer uncovered 10 minutes.
Stir in sour cream. Heat through.
Serve over noodles or rice.
Makes 4-6 servings.

Basic. Yummy.

Grandma Finlinson Sour Cream Cookies

4 c. sugar
4 c. sour cream
1 t. soda
4 eggs
2 cubes butter
2 t. baking powder
1 ½ t. vanilla
6-8 c. flour
Chocolate chips

Bake at 350 for 13 minutes.

Aunt Lisa always makes these. They're moist and DELIC!

Dipped Ginger Snaps

1 ¼ c. butter, softened
2 c. sugar
2 eggs
½ c. molasses
4 c. flour
4 t. baking soda
1 ½ t. ground ginger
2 t. cinnamon
1 t. ground cloves
1 t. salt
2 pkgs vanilla baking chips
¼ c. shortening
Additional sugar

Combine sugar and butter. Cream well.
Add eggs one at a time. Stir in molasses.
Combine dry ingredients; gradually add to creamed mixture and mix well.
Shape into 1 in. balls and roll in sugar.
Bake at 350 for 7-9 minutes. Let cool 1 minute on pan.
Remove to wire rack to finish cooling.
Melt chips and shortening in small saucepan over low heat.
Dip the cookies halfway; shake off excess.
Place on waxed paper to harden
Yield 8 doz.

These are FABULOUS! One of my absolute favorite cookies. Don't overcook or undercook to ensure them the best-ever.

Scotch-A-Roos

MELT IN PAN:
1 c. Karo Syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies
½ pkg. butterscotch chips
½ pkg milk chocolate chips

Melt in pan karo syrup, sugar, and peanut butter.
When warm, pour over Rice Krispies.
Mix and put in 9x13 pan.
In the microwave, melt butterscotch chips & choc. chips.
Spread on top of Rice Krispies.
Let Cool.
Cut in squares.

Chocolate Covered Cherry Cookies

½ c. butter
1 egg
1 ½ c. flour
¼ t. salt
¼ t baking soda
¼ t. baking soda
¼ t. baking powder
1 c. white sugar
½ c. unsweetened cocoa powder
1 ½ t. vanilla
½ c. sweetened condensed milk
1 c. semisweet chocolate chips
1 (10 oz.) jar maraschino cherries

Preheat over to 350.
Beat butter and sugar.
Add egg and vanilla and beat well.
Add dry ingredients and stir until smooth
Roll into 1 inch balls. (larger if desired)
Place on ungreased cookies sheet.
Drain cherries and reserve juice.
Press center of each ball with thumb.
Place cherry in indentation.
In a saucepan, heat condensed milk and choc. Chips.
Stir in 4 t. of cherry juice.
Spoon about 1 t. of mixture over each cherry and spread to cover cherry.
(add more cherry juice to keep frosting of spreading consistency)
Bake for 10 mintues.
Makes 18 cookies.

Wonton Salad

4 c. cooked chicken
1 head lettuce
½ c. toasted almonds
2 green onions
½ pkg wonton wraps, fried and crumbled

Dressing:
4 T. sugar
1-2 t. salt
¼ t. Pepper
4 T white vinegar
½ c. Oil
1 t. accent

Love this! Crunchy, fried... what more could you want. Momma always made it.

Chicken Pillows

2 pkgs crescent rolls
1 (8oz) cream cheese
¼ c. butter
2 green onions
2 cups cooked, cubed chicken
1 (4oz) can mushrooms
¼ cube melted butter
1 c. bread crumbs

Mix together cream cheese, butter, green onions, chicken, and mushrooms.
Put mixture in middle of each crescent roll dough.
Make pillow and seal.
Dip in butter and roll in crumbs.
Bake at 350 for 20 minutes.
Serve with gravy.

Bryan's favorite dinner EVER!

Chicken Enchilada Soup

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.

Chicken Bow Tie Salad

8 chicken breasts, cooked and diced
4 c. bow tie pasta, cooked and drained
2 c. celery, diced
4 c. red grapes, halved
1 c. sliced almonds
2 c. unpeeled diced apples (optional)
2 cans pineapple tidbits (optional)

DRESSING:
16 oz. cole slaw dressing
2 c. mayo
2 T. chopped green onions
1 ½ t. salt
¼ t. pepper
1/8 t. Ginger
1/8 t. Thyme

Carefully stir dressing into pasta mix so that pasta will not break.

Serves about 25-30 people.

Chicken Tortilla Casserole

SAUCE (mix and set aside):
1 c. milk
1 c. sour cream
1 large can green enchilada sauce

INGREDIENTS:
2 c. grated cheese
4 c. cooked rice
Approx. 4 c. tortilla chips
3 c. cooked chicken

Make layers in a deep 9x15 inch pan.
Put rice down first, add chicken layer, then a layer of the tortilla chips.
Pour sauce over the chips. Make a layer of the cheese.
Garnish with chopped green onions, sliced olives, chopped tomatoes, and fresh chopped cilantro.
Bake at 350 for 34-40 minutes, or until heated and through and cheese is melted.

Crock Pot Chicken & Potatoes

½ c. butter, melted
¼ c. dried, minced onion
1 pkg (16 oz.) frozen hash browns
1 can (8 oz. or larger) cooked chicken, drained
1 can (10 ¾ oz.) cream of mushroom soup, condensed
1 ½ c. milk
1 c. grated cheddar cheese
¼ t. black pepper
1 c. cheese cracker crumbs, divided (goldfish work great)

In a large bowl, mix together all ingredients except half of the cracker crumbs.
Transfer to a greased 3 ½ to 5-quart slow cooker.
Top with remaining cracker crumbs.
Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.
Makes 4-6 servings.

Toffee Chocolate Cake

Chocolate Cake Mix
1 bottle of Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping
1 can sweetened condensed milk
1 container whipped topping
3 Score or Heath or Symphony candy bars (crushed)

Prepare cake mix according to directions.
When cake has cooled, poke several holes in cake.
Mix caramel topping and condensed milk together and pour over cake.
Top with whipped topping and sprinkle candy bar over top.

BEST EVER!

Basic Delicious Caramels

1 c. of each:

Eagle Brand milk
Brown sugar
White sugar
Karo Syrup
Butter

Cook to soft ball stage.

Caramel Chocolate Chip Cookies

4 cubes butter
1 ½ c. sugar
2 c. brown sugar
3 eggs
2 T. vanilla
6 c. flour
1 ½ t. salt
1 ½ t. soda

Bake at 350 for 8-10 minutes.

Browned Butter Cookie with Caramel Frosting

COOKIES:
1 c. butter (do not use margarine)
1 c. packed brown sugar
½ c. milk
2 eggs
3 ½ c. all purpose flour
1 t. baking soda
¼ t. salt

CARAMEL FROSTING:
½ c. butter or margarine
1 c. packed brown sugar
¼ c. milk
2 c. powdered sugar

Preheat over to 400 degrees.
In a 2 quart heavy saucepan, melt butter over medium heat.
Continue to cool, stirring constantly, until butter is light brown.
Cool at least 10 minutes.
In a large bowl, mix browned butter, brown sugar, milk, and eggs with a spoon.
Stir in flour, baking soda and salt.
Drop dough by rounded Tbls about 2 inches apart onto ungreased cookie sheet.
Bake 9-11 minutes or until almost no indentation remains when touched in center.
Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool 30 minutes.
Meanwhile, in a 2 quart saucepan, melt butter for frosting over medium heat.
Stir in brown sugar. Heat to boiling stirring constantly.
Stir in milk. Heat to boiling; remove from heat.
Cool to lukewarm, about 30 minutes.
Gradually stir in powdered sugar.
Spread caramel frosting on cookies.

Bottom Cream Cake

CAKE:
1 ½ c. flour
1 ½ t. baking powder
¼ t. salt
¾ c. unsalted butter, at room temp.
¾ c. sugar
¼ t. grated lemon or orange zest
2 eggs, at room temp.
2/3 c. milk

CREAM CUSTARD FILLING:
1 ¼ c. milk
3 egg yolks
¼ c. sugar
2 T. cornstarch
Pinch of salt
1 T. unsalted butter
1 ½ t. vanilla
½ c. heavy cream, chilled

CHOCOLATE GLAZE:
4 oz. bittersweet chocolate, finely chopped
1 ½ t. light corn syrup
½ c. heavy cream

To make the cake: Preheat oven to 350. Lightly butter and flour a 9 x 2 in.
round cake pan, and set aside.
Sift flour, baking powder, and salt into a medium bowl, and set it aside.
Cream butter, sugar, and citrus zest until light and fluffy.
Add eggs, one by one, beating well after each addition.
Beat in vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the
milk in 2 parts, until just combined. Pour batter into pan. Bake until golden brown, about 30 minutes.
Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.

To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium-high heat,
until bubbles appear around the edges. Remove from heat.
Whisk together the yolks, sugar, cornstarch, and salt.
While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan.
While whisking constantly, bring the mixture to a boil over medium heat; cook for 1
minute or until thickened. Remove from the heat, and stir in the butter and vanilla.
Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to
prevent a skin from forming. Refrigerate until ready to assemble the cake.

To make glaze: Put the chocolate and corn syrup in a small bowl.
Bring the cream to a boil. Pour the cream over the chocolate and stir until smooth.
Cool slightly before glazing the cake.

To assemble the cake: Slice the cake in horizontally with a serrated knife, into 2 pieces, starting about
5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.)
Place the bottom of the cake on a 9-inch cardboard cake round or flat plate.
Spread the cream just to the edges of the cake and cover with the top layer.
Pour the entire glaze over the cake.
Tilt the cake so the glaze covers evenly and runs down the sides.
Refrigerate until ready to serve.

Boneless Pork Shoulder

6-8 garlic cloves
1 T. galic salt
1 t. oregano
1 T. basil
1 ½ T. marjoram (leave out if you don’t have it)
1/6 c. chopped dried onion
1 T. pepper
1/8 c. salt
½ T. rock salt
¾ c. vinegar

Cut longways the garlic cloves and stick them all over the meat.
(Use a knife to make slits – put them in longways)
Mix together the garlic salt, oregano, basil, marjoram, dried onion, pepper, salt and dry rub it on the meat.
Wrap in a muslin or dishtowel.
Tie with twine or thread with handles to pull it out.
Soak overnight in the rock salt, vinegar, and enough water to cover in a Rubbermaid tote or something in the sink (not the fridge).
On the next day, place in a covered roaster.
Cover with lid. If no lid then cover with tinfoil.
Cook at 250 for 8-12 hours.

Aunt Christine & Uncle Lou Stewart made this at Memorial Day one year and I HAD to have the recipe. It is fantastic!

Pumpkin Chip Cookies

1 c. butter (softened)
2 c. brown sugar
1/3 c. granulated sugar
1 c. pumpkin
¼ t. salt
1 c. walnuts (optional)
1 egg
1 t. vanilla
½ t. pumpkin spice (or cinnamon + other)
2 c. flour
1 t. baking soda
1 t. baking powder
1 c. white or regular chocolate chips

Preheat oven to 350 degrees.
Combine butter and sugars until creamy.
Add pumpkin, eggs, and vanilla.
Mix well (beat about 2 minutes).
Add dry ingredients.
Cook 8-10 minutes.

FROSTING (if desired):
2 c. powdered sugar
¼ c. butter
Pre spice
1 (30z.) package cream cheese
1 t. vanilla
¼ t. pumpkin

Black Forest Cookies

1 c. margarine (softened)
1 (3 ½ oz.) box instant chocolate pudding mix
1 egg
2 c. flour
¼ c. sugar
½ c. cherry jam or maraschino cherries or pie filling

Cream margarine and pudding powder together.
Beat in egg. Mix in flour.
Shape into balls and roll in sugar.
Place on greased cookie sheet.
Make a dent in each on with thumb.
Bake at 325 for 5 minutes, remove and dent with thumb.
Continue to bake for 10-15 minutes.
Fill dents with jam or cherries.

FROSTING:
½ c. semisweet chocolate
3 T. margarine
Melt chocolate and margarine over low heat, stir
Glaze tops of cool cookies
Makes about 4 doz.

Applesauce Spice Cake Doughnuts

¼ c. shortening
1 c. sugar
3 eggs
1 T. vanilla
1 t. mapleine
5 ½ c. flour
3 t. baking powder
2 t. salt
1 t. baking soda
2 t. ground cinnamon
1 t. ground nutmeg
½ t. ground cloves or allspice
½ t. ground ginger
½ t. ground mace
½ c. buttermilk
1 c. applesauce

Cream shortening and sugar.
Beat in eggs, vanilla, and Mapleine.
Combine flour, baking powder, salt, baking soda, and spices together;
Add to creamed mixture alternately with buttermilk and applesauce.
Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to ½ inch. Thick.
Cut with a floured doughnut cutter.
Let dry for 10 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375.
Fry doughnuts until golden brown on both sides.
Drain on paper towels.
Glaze.
Makes about 24 doughnuts.

Black Cat Caramels (for Halloween)

1 can sweetened condensed milk
2 c. sugar
1 c. butter
¼ t. salt
1 ½ c. white Karo Syrup
2 t. Anise extract
1 t. black paste food coloring

Mix together in a heavy sauce pan and melt the milk, sugar, butter, salt, and syrup until butter is melted and sugar is dissolved.
Continue cooking to soft ball stage.
Take off heat and add anise extract and coloring.
Pour into a buttered 9x12 pan.
Let cool overnight.
Cut into squares and wrap in wax paper.

Muffuletta-Syle Braciola

Prep Time: 30 minutes
Cook Time: 1 hr. 25 min.
Serves 6

1 c. grated pecorino-romano cheese (I used parmesan)
1/2 c. bread crumbs
1 egg, lightly beaten
3 cloves garlic, 2 smashed and 1 finely chopped
2 T. chopped flat-leaf parsley, plus more for serving
2 T. extra virgin olive oil, plus more for rubbing
One 2 1/4 lb flank steak, pounded into a 1/2-inch-thick rectangle
Salt and black pepper
8 slices ham
16 slices salami
8 slices mortadella
6 slices provolone cheese
1/4 lb bacon, chopped
1 small onion, chopped
1 c. dry white wine
One 26-ounce box chopped tomatoes
1 t. crushed red pepper

In a medium bowl, combine half the pecorino-romano with the bread crumbs, egg, chopped garlic, parsley and 2 T olive oil; set aside.

On a work surface, rub the flank steak with olive oil; generously season with salt and black pepper. Layer the ham, salami, mortadella dn provolone, leaving a 1/2-inch border. Spread the reserved bread crumb mixture evenly over th eprovolone. Foll up the steak, jelly-roll style, to enclose the filling, then tie the roll in several places to secure the filling. Set aside.

In a large, ovenproof pot, cook the bacon over medium heat until the fat has rendered, about 7 minutes. Add the smashed garlic and the onion and cook until softened, about 3 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl. Add the reserved meat roll to the pot and cook, turning, until browned on all sides, about 10 minutes. Add the wine and cook until reduced by half, about 10 minutes. Stir in tomatoes, crused red pepper and reserved bacon-onion micture. Lower the heat, cover and simmer until cooked through, about 1 hour. Season to taste with salt and black bepper. Transfer the meat to a platter and let stand for about 15 minutes. To serve, thinkly slice the braciola diagonally. Top each serving with the sauce and sprinkle with parsley and pecorino-romano.

Chocolatet Peanut Butter Cheesecake

CRUST:
2 c. graham cracker crumbs
13 c. firmly packed brown sugar
1/3 c. butter, melted

CHOCOLATE LAYER:
6 (1 oz.) squares semi-sweet chocolate
6 T. butter
1/2 c. sugar
2 eggs
2 T flour

PEANUT BUTTER LAYER:
3 (8oz.) packages cream cheese, softened
1 1/2 c. firmly packed brown sugar
3/4 c. creamy peanut butter
3 eggs
1 egg yolk
1/3 c. heavy whipping cream

CHOCOLATE GANACHE:
3 (1 oz.) squares semi-sweet chocolatet
2 T heavy whipping cream
Garnish: chopped Reeses Peanut Butter cups

Preheat oven to 300.

To prepare crust: In a small bowl, combine craker crumbs and borwn sugar. Add melted butter, stirring to combine. Press crust into bottom and 1 inch up sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

To prepare chocolate layer: In a medium bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 1/2 minutes total).

Whisk in sugar, eggs, and flour until combined. pour into bottom of cooled crust, and bake for 15 minutes; let cool.

To prepare peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with an electric mixer until creamy. Beat in peanut butter until combined. Beat in eggs adn egg yolk, on at a time, beating well after each addition. Stir in crea. Pour over cooled chocolate layer, and bake for 1 hour and 15 minutes. Remove from oven, and gently run a knife around edges to release crust form sides of pan. Let cool completely.

To prepare chocolate ganache: In a small bowl, combine chocolate and cream. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. Garnish with chopped chocolate-covered peanut butter cups, if desired.

Tres Leches

1 box moist yellow cake mix
1 can evaporated milk
1 can sweetened condensed milk
1 c. whole milk
1 T. vanilla
Whipped topping
Cherries, if you desire

Bake the yellow cake according to the directions on the box.
When the cake has cooled, make small holes in the cake. In a saucepan on very low heat, mix together the three different milks. Stir continuously so the mixture will not stick to the bottom of the saucepan. Add vanilla when the milk mixture has almost reached boiling and remove from heat. (DO NOT ALLOW TO BOIL). After the mixture cools down, pour over the cake with the holes, making sure to well saturate the cake. Place the cake in the refrigerator for 2 hours or until chilled. Put whipped topping on top.

Hidden Valley Ranch Oyster Crackers

16 oz plain oyster crackers.
¼ t. lemon pepper
½ t. dill week
¾ c. Orville Reddenbacker Popcorn oil
1 pkg Hidden Valley Ranch Buttermilk mix
¼ t. garlic powder

Combine all ingredients and pour over crackers.
Stir to coat.

Bake at 350 for 20 minutes.

I actually haven't tried these yet but they came highly referred by my friend, Keri, who is a cooking diva.

Cafe Rio Sweet Pork Salad

3-4 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
12 oz. canned tomato sauce
1 (8oz) can El Pato
1 c. brown sugar
1/2 c. water

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one night and half a day. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

Mix in blender if desired

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)


• glob of cooked, seasoned black beans


• glob of the cooked sweet pork


• cover with lettuc


• top with tortilla strips


• dab of sour cream


• dab of gaucamole


• lime wedge (to look authentic)

Cafe Rio Rice

4 tsp chicken bouillon
4 tsp garlic
½ bunch cilantro
1 tsp cumin
1 can green chilies
¾ tsp salt
1 Tbs. butter
½ chopped onion

Blend all ingredients in blender then put in pan; add 3 cups water and bring a boil; add 4 cups rice and simmer 30 min.

Apple Sausage Quiche

2 (8 in.) unbaked pie crusts
2 c. grated swiss cheese
1/2 lb. sausage cooked, crumbled
2 c. apples, peeled and sliced
4 eggs
1 T. flour
1 t. salt
1 c. milk
1 c. evaporated milk
1 1/2 T. margarine, melted

Layer cheese, sausage, and apples in pie shells. Combine remaining ingredients and beat well until mixed; pour over layered ingredients. Bake at 375 for 45 minutes. Let stand 5 minutes.

I haven't tried this yet but my friend said it is the best quiche she's ever had so we'll see.

Crab Dip

8 oz. cream cheese
8 oz. delicaseas crab meat
½ c. mayo
¼ c. chopped celery
¼ c. green onion
2 T. lemon juice

Delicious! My mom always made this growing up. We'd dip Townhouse crackers in it.

Chicken Enchiladas

1 (16oz) can refried beans
10 flour tortillas
1 can cream of chicken soup
1 c. sour cream
4 c. cooked, cubed chicken
3 c. shredded Cheddar cheese, divided
1 (15oz) can enchilada sauce
¼ c. sliced green onions
¼ c. sliced ripe olives

Spread about 2 T. of beans on each tortilla. Combine soup and sour cream. Stir in chicken. Spoon 1/3 – ½ c. down center of each tortilla. Top with cheese. Roll up and place enchilada sauce over the top. Sprinkle with onions, olives, and remaining cheese. Bake, uncovered at 350 for 35 minutes. Serve with lettuce and salsa.

This is thee best chicken enchilada recipe I have found. It is very easy and the beans make it very hearty.

Jimmy Dean Hickory Sausage Breakfast Casserole

1 pkg. Hickory smoke flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 c. milk
2 t. dry mustard
1 t. salt
6 c. cubed bread
2 c. (8oz) shredded sharp Cheddar cheese
½ t. black pepper
½ c. sliced mushrooms (optional)
1 med. Tomato, seeded and chopped (optional)
½ c. thin-sliced green onions (optional)

Preheat over to 325. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Combine eggs, milk, mustard and salt. Distribute half the bread evenly in a butter 9x13x2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering. Pour egg mixture evenly over casserole. Bake uncovered 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. (may be assemble ahead and refrigerated up to 12 hours before serving)

Absolutely the best sausage breakfast casserole I have ever tasted.

Apple Snickers Salad

1 bag bite-sized Snickers
3-4 Granny Smith Apples
1 small jar marshmallow cream
1 (12oz.) container Cool Whip

Mix together marshmallow cream and Cool Whip with mixer. Core and chunk apples. Cut Snickers in fourths. Add to Cool Whip mixture and stir. Serve immediately

EZ and completely delicious.