Lemon Brownies

2 sticks butter or margarine
1 and 1/2 C. Sugar
4 eggs
1/4 C plus 2 Tbls. Lemon Juice
1/2 tsp. salt
1 and 1/2 C. Flour

Glaze
1 and 1/2 C. powdered sugar
3 Tb. lemon juice

1. Preheat oven to 350* Lightly spray a 9*13 pan
2. Beat together with a mixer the butter and sugar until fluffy.  Beat in  the eggs, one at a time into the sugar mixture.  Add the lemon juice and salt.  Beat until combined.  Add the flour and mix until combined.
3.Spread the batter evenly into the pan and bake for 25-28 minutes.  Cool completely.
4. Make glaze and spread over brownies.

Broccoli Cheese Soup

1/2 onion finely diced
1 lb. frozen broccoli
1 stick butter
2/3 c. flour
1 jar cheese whiz
1 1/2 c. shredded cheddar
2 c. cream or half and half
4-5 c. milk
salt and pepper to taste
garlic powder to taste

1. steam the broccoli in microwave with a small amount of water for 8 minutes. Meanwhile, in a stockpot saute onion in butter til soft. Once sauteed add flour to butter stirring to form a roux. Quickly add the milk and stir until thickened. Add cream, broccoli, cheese whiz and cheddar cheese stirring til melted.  Add salt, pepper and garlic salt to taste and more milk until you achieve your desired consistency.

Recipe from erikathecookingqueen.blogspot.com 

Bread Bowls

2 Cups + 4 Tbls Warm Water
5 1/2 tsp active dry yeast
1/2 C. butter, melted
2 Tbls sugar
3 tsp. salt
6 1/2 C. flour

Using a Bosch  add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar, and salt and mix until combined Gradually add four. Once combined, turn mixer on to kneed dough for 5 minutes. Divided dough into 7 equal sized balls. Place on greased cookie sheets and let rise until doubled.  Preheat oven to 425* and bake for 18-20 minutes, or until golden. Let cool. Cut circle in top and remove some of the bread. Fill with favorite soup.

Crock pot Italian Chicken II

4 Chicken Breasts
1 package zesty Italian dressing mix
8 ounces cream cheese
2 cans cream of chicken soup

Place everything in crock pot and cook on low for 4-5 hours.  If sauce is too thick ad a little milk. Serve over pasta.

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

Stuffed Chicken Breasts

6 chicken breasts, flattened to 1/4 inch thick ( I often first split the breast to make more wraps)
1 package stuffing
1 C. hot water
2 eggs
1 1/2 C. grated cheddar cheese divided
1 small can cream of chicken soup
1 soup can milk
paprika

Prepare breasts by placing under plastic wrap and flattening.  Mix stuffing with hot water, let stand 5 minutes. Mix eggs and 1 cup cheese into stuffing.  Fill chicken with stuffing.   Mix soup and milk, pour over top, and sprinkle with paprika.  Top with remaining cheese.  Bake at 400* for 35 minutes.

Fry Bread

2 C. Warm water
2/3 C. dry milk
3 Tbls. yeast
1/2 C. sugar
1/3 C. butter
1 1/2 tsp. salt
1 egg
6- 6 1/4 C. flour

Butter
Powdered sugar
Jams

In Bosch, combine water, milk, yeast, sugar and butter.  Let activate for 5 minutes.  Add egg, salt and 2 cups flour. Mix on low til wet. Add remaining flour, mix for 4 minutes on high.  Put into oiled bowl, cover, let rise 1 hour.  Heat oil in skillet on medium heat.  Take a handful of dough and flatten  fry til browned.  Serve warm with butter, powdered sugar and jams.  YUM!

Ribs with a Kick

BBQ Sauce
2 medium onions, chopped
2 cloves garlic, minced
2 Tbls. butter
1 C. packed brown sugar
1 C. water
1 C. Ketchup
3 Tbls. white vinegar
1/2 tsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. chili powder
1 tsp. paprika
1/2-1 tsp. cayenne pepper (depending on level of heat desired)

Rub
2 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
6 pounds pork ribs (baby backs are great)

*In a saucepan saute onion and garlic in butter til tender. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer 1/2 hour.  Remove from heat.
*Pull of the membranes from ribs.
*In a Small bowl combing rub ingredients and rub into both sides of the ribs.
*Wrap in Foil, place on grill on medium/low for 1 1/2 hours (check after 1 hour) smother in sauce, cook for 20-25 more minutes.  serve with remaining sauce.

Pizza dough (Calzone)

1/2 cup sugar
4 tsp. Yeast
2 C. Warm Water
4 Tbls. powdered milk
6 Tbls. butter
6 cups flour
2 tsp. salt

Herbs
4 Tbls. melted butter
granulated garlic
Parmesan cheese
parsley

Put sugar, yeast, water and milk in Bosch  let activate for 5-10 minutes.  Add butter, salt and flour and mix on level 3 for 8 minutes. Put dough in sprayed Pam bowl, let rise 1 hour.  Shape into pizzas, and brush butter and herbs around edges.  Let rest 15 minutes.  Spread on Sauce, cheese and toppings.  Bake at 350* for 20-25 minutes or til golden.  

Resurrection Rolls

2 cans crescent roll dough
16 large marshmallows
melted butter
cinnamon sugar

1. Preheat oven to 350* and read John 19 while it's heating
2. Roll out the dough and explain how it is like the cloth they wrapped Jesus Body in.
3. Explain how a marshmallow is like Jesus, pure and white without sin, and it represents the body.
4. Roll the marshmallow in the melted butter and then cinnamon sugar, representing the oils and spices they placed on Jesus body before burying him.
5. Roll the marshmallow in the dough, pinching the edges shut.  Explain how this is like wrapping Jesus body in the cloth.
6. Put the rolls in the over, or the tomb for 12 minutes
7. While they bake, read John 20: 1-18
8. When baked, open up the rolls to discover the marshmallow is gone, just like Jesus body was gone from the tomb because he was resurrected.

Baked Parmesan Chicken

6 chicken breasts, thawed

1 cup light mayonnaise
1/2 cup fresh Parmesan cheese, plus more for the top
1 1/2 teaspoons seasoning salt
1/2 teaspoon pepper

1-2 tsp Italian dressing seasoning

Directions: 
Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.
Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken.
Bake for 45 minutes or until chicken is baked all the way through. (I use powdered parmesan as well and it comes out yummy)

Recipe adapted from http://www.sixsistersstuff.com/2012/09/parmesan-chicken-bake.html

Family Favorite Chocolate Chip Cookies

1 c. butter
3/4 c. brown sugar
1/2 c. granulated sugar
1 egg
2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. (12 oz.) Ambrosia semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, cream butter and sugars together until light and fluffy. Add egg and vanilla.In a small mixing bowl, stir together flour, baking soda and salt. Add dry ingredients to creamed mixture and blend. Stir chocolate chips into mixture. Place rounded teaspoons of dough onto ungreased cookie sheets.   Bake for 8-10 minutes. Let sit one minute on sheets before removing to  wire rack, carefully remove from pans as they will be soft. Let cool.   

Sopapillas

The Sopapilla platter is one of those amazing treats we do on rare occasions while venturing to a Mexican restaurant, I have wonderful memories with different groups of people eating these yummy little triangles of goodness.  The following recipe makes ALOT!  The key to getting a good puff is in rolling your dough out super thin.  If the first one doesn't puff up roll your dough thinner.  We love these rolled in cinnamon sugar, drizzled with chocolate and eaten with vanilla icecream.  YUMMMY


4 C. Flour
2 1/2  tsp. Baking Powder
1 tsp. Salt
4 Tbls. Shorting
1 1/2  C. Warm Water
Oil for Frying

Toppings
Cinnamon/Sugar
Hershey's Syrup
Honey
Ice cream

In a large bowl, stir together lour, powder, salt and shortening.  Stir in water, mix til dough is smooth. Cover and let sit for 20 minutes.  Roll out very thin on Floured board (the thinner the dough the puffier they become).  Cut into 3-4 inch squares than again into triangles.  Deep Fry in 375* oil.

Double Chocolate Cookies

1 C. Butter, softened
2/3 C. Sugar
2/3 C. Brown sugar, packed
1 tsp. Vanilla
2 Eggs

2 C. Flour
3/4 C. Baking cocoa
1 tsp. Baking soda
1/2 tsp. Salt
1 3/4 c. Chocolate chips

Preheat oven to 350*.   Beat butter, sugars and vanilla in large owl until creamy.  Add eggs.  Add flour, cocoa, baking soda and salt.  Beat until blended.  Stir in Chocolate chips. Drop by rounded tablespoons onto greased baking sheets.  Bake for 9-10 minutes, cool on sheets and remove to wire racks to cool.  Yields 3 dozen cookies.

Cheesecake Chocolate Chip Cookie Bars

1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening
1 cup brown sugar
1/2 cup granulated sugar

2 teaspoons vanilla extract3/4 teaspoons salt
1 tablespoon cider vinegar
1 large egg
1 teaspoon baking soda
2 cups all purpose flour
2 cups semi-sweet chocolate chips
Filling
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract

1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.
2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.)
4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

Recipe from heatovento350.blogspot.com  

One Hour Dinner Bread

4 Tbsp yeast
3 cups warm water
1/4 cup honey or molasses
2 eggs
1/2 cup butter (or olive oil)
2 tsp salt
1 cup dry milk powder
8 cups Whole wheat flour

In Bosch dissolve yeast in water with honey. Add eggs, oil, salt milk powder and flour, stirring to moisten.  Let stand for 5 minutes.  Knead for 5 minutes, adding additional flour if needed.  (I add flour til the dough cleans the side of the bowl, still somewhat sticky) Divide into 3 loaves.  Place into greased 4*8 pans.  Turn oven to 350 for 1 minute-than turn off.  Let loaves rise in warm oven for 20 minutes.  WITHOUT removing  bread, turn oven back onto 350* and bake for 30 minutes.

This recipe is from "Whole Foods for the Whole Family Cookbook" by La Leche League and adapted by Zoanne Anderson.

Mexican Dumpling Soup

For the Soup:
2- 15-oz. cans kidney beans, drained
15-oz. can black beans, drained
3 cups chicken broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
2 cans corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 8 hours. 

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt
Pinch of pepper
2 1/2 Tbsp. milk
1 Tbsp. oil

• In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. 
• In another bowl, combine the milk and oil. Add to the flour mixture and stir until just combined. 
• Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked. 
This Recipe is off of Peta.org

Southwest Chicken Chili

4-5  frozen chicken breast  
2 cans of diced tomatoes (I use Italian)
1 can black beans
1 can kidney beans
1 can corn kernels, undrained 
1 small can green chilles or 1 small jalepino chopped
1 envelope taco seasoning mix
3 pinches of salt

 Put it all in crock pot and cook for 6-8 hours on low or 3-4 hours on high. At the end of cooking place chicken in food processor and shred, put back into chili. Can be Served over rice, topped with guacamole, sour cream and cheese if desired! Yum!! 

Fluffy Cinnamon Rolls (II)

2 CUPS BUTTERMILK (or 2 cups milk with 2 Tbls Lemon juice, sit for 5 minutes)
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 full Tbls DRY ACTIVE YEAST
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 3 ingredients)
1 1/2  Cups packed brown sugar
2 Tbls. Cinnamon
1/2 Cups Pecans, chopped
1/2 cup Butter softened

Mix the buttermilk, vegetable oil and sugar in bowl, place in microwave for 2 minutes, remove and stir in dry yeast. Let this mixture sit for 5-10 minutes to let the yeast activate.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt.

After the sticky dough has raised for an hour, tap in center, and add the final half cup flour mixture. Mix until well incorporated (I used a wood spoon) Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll/kneed the dough around a few times, coating the surface with flour so it is not so sticky. Roll dough out into a rectangle (about 24" by 13 "). Spread dough surface with softened butter (I do this by hand) then evenly spread on the filling ingredients (pat the nuts into the dough a little). Roll up keeping it as tight as you can. Pinch the seam shut tightly. Cut 24 slices and place into 2 greased 9x13 baking dishes. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden.  Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE
2 cups powdered sugar
2 teaspoon vanilla extract
½ teaspoon maple extract (I did not add this but will try next time)
2 Tbls. REAL Maple syrup
2-3 tablespoons milk

This recipe is adapted from a recipe off of http://coleensrecipes.blogspot.com

Baked Pork Chops

6 Pork chops
1 tsp. garlic powder
1 tsp. lawrys season salt
2 eggs, beaten
1/4 C. flour
2 C. Italian bread crumbs
4 Tbls. olive oil
1 can cream of mushroom soup
1/2 C. milk
1/3 C. cooking white wine

Preheat oven to 350*. Season meat with garlic and seasoning salt, beat eggs in a small bowl. Dredge meat in flour, dip in egg, then coat liberally with bread crumbs. heat oil in skillet over medium high heat. Fry pork chops 5 minutes on each side. Transfer to a 9*13 pain, cover with foil, bake for 1 hour. While baking, mix soup, milk and cooking wine. After the 1 hour, cover with soup mixture, replace foil and bake for 30 minute more.

Crockpot Pork Chops

4 Tbls Shortening
8 Pork chops
2 Beaten Eggs
1 C. flour
2 onions, sliced
1 large can cream of mushroom
3 C. milk

Melt shortening in skillet over med high heat.  Dip pork chops in egg, than dredge in flour, cook in skillet turning once to brown on both sides.  Place pork chops in crock pot and put onions on top.  Mix soup and milk and pour on top. Cover and cook on high for 4-5 hours, or low for 8-10 hours.

Healthy Carrott-Applesauce Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 2 cups carrots, shredded 
• 1/2 cup pecans, chopped
• 1 cup raisin, soaked 
• 1 - 1 1/2 cup chocolate chips
• 3 large eggs
• 1 cup applesauce
• 2 teaspoons vanilla

Preheat oven to 350°F. and spray 24 muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, salt and sugar. Shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots, pecans, raisins and chocolate to flour mixture, toss.  Add eggs, applesauce, and vanilla.  stirring until batter is combined well.

Divide batter among muffin cups, and bake in middle of oven until puffed and a tester comes out clean, about 20 minutes. 

Muffins keep in an airtight container at room temperature 5 days.

Christmas Popcorn

2 packages popcorn, popped
3 Cups Rice Krispies
2 Cups honey roasted peanuts
24 oz.  vanilla almond bark
4 Tbls. peanut butter

Pop two packs of popcorn and put into a Turkey Roaster Size pan. Add rice Krispeis and peanuts. In a Microwave, mel  Almond Bark ( 30 second increments til melted) remove and add 3 tablespoons peanut butter. pour over popcorn and stir to cover the mixture. Line a cookie sheet with parchment paper and Layout popcorn to dry. Store in sealed container for freshness.

Ninja Pancakes

My daughter went to a sleepover with one of her buddies, and came home raving about the breakfast, I had to get it to try for my kids.  This is called Grandma Millie's Skinny Pancake recipe, it's a basic crepe, very good.
4 1/2 C milk
1 1/2 tsp sugar
1 1/2 tsp baking powder
3 C flour
1 1/2 tsp oil
6 eggs
Cinnamon/Sugar

DIRECTIONS
Combine above ingredients in medium size bowl. MIx ingredients until it looks like a 'heavy cream soup' consistency. Place a little oil in a pan. Place a little batter in pan & turn so it spreads to the edges. Flip over. Pancake should have brown dots on each side. Eat with butter or margarine & sprinkle cinnamon/sugar, honey or maple syrup.

Ham and Cheese Crescent Snacks

1 8oz. can crescent rolls
2 Tbls. margarine
1 tsp. mustard
1 C. cooked cubed ham
1/3 c. chopped onion
1/3 C. green bell pepper
6 oz. cheddar cheese, grated

Heat oven to 350*, unroll dough and press into cookie sheet.  In a small bowl combine margarine, mustard, and spread over crust.  sprinkle ham, onion, pepper and cheese over top.  Bake at 375* for 18-25 minutes, cut into squares.

Shepherd's Pie

2 lbs. Ground Beef
2 Cans corn or green beans
1 package turkey or brown gravy
4-5 cups mashed potatoes
1/2 c. onion, chopped
salt and pepper
paprika

Prepare potatoes, whip with butter and mil.  Brown meat and onion in skillet, and season with salt and pepper. Drain fat. Meanwhile praper gravy according to directions on pacake add to meat.  Place inthe bottom of a 13*9 pan, and layer with veggies, top with potatoes.  Sprinkle with paprika and bake at 350* for 30 minutes

Championship Ribs

1st stage rub
1/2 c. dark brown sugar
1/2 c. paprika
1/3 c. garlic salt
2 Tbls. onion salt
2 Tbls chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1 tsp. cumin

2nd stage rub
1/2 c. apple juice (per slab)
1/2 c. grape juice (per slab)

3rd stage rub
3/4 c. first stage rub
1/4 c. brown sugar

Finishing glaze
1 1/2 c. BBQ sauce
1/2 c. honey

1. With bone side down, slide knife under the membrane of ribs and remove.
2. Preheat oven to 2508, make first stage rub, and generously apply to both sides of ribs. Place meat side on a broiler pan and bake for 2 hours 15 minutes.
3. Remove from oven, place ribs meat side down onto it's own double aluminum foil square, mix juices and our 1 cub liquid over each rib. Wrap tight and bake 1 hour.
4.Remove foil, apply medium coat of 3rd stage rub to mead side of ribs. Place uncovered in oven meat side up for 30 minutes.
5. Increase temp to 350*, brush on finishing glaze on both sides and cook for 10 more minutes.

Peanut Butter Brownies

1   box fudge brownie mix ,Water, vegetable oil and eggs called for on brownie mix box                                           

                                                                    

3/4 cup creamy peanut butter                                           
1/4 cup butter
2  cups powdered sugar                     
2  teaspoons milk
                                         

1  cup semisweet chocolate chips       

1/4  cup butter                                             

• Heat oven to 350°F. Grease a 13x9-inch pan with cooking spray.  Make brownies as directed on box. Cool completely.
•  In a bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set.   Store covered in refrigerator

Matt's Flour Tortillas

2 C. flour
1/4 C. shortening
1/2 tsp. salt
1/2 tsp. baking powder
3/4 C. warm water

blend flour, salt, powder, and shortening.  Add water a little at a time til it's all incorporated.  Form dough into a ball, and kneed on a floured surface until dough is smooth and elastic.  Divide into 12 small balls, cover, let rise 30 minutes. Roll each ball on floured surface to 7" diameter. Place on preheated griddle, cook til medium golden on both sides. Stack between towels to keep warm.

Green tomato salsa

1 1/2 lbs. Green tomatoes, chopped

1 large ripe red tomato

2 Jalapeno peppers; seed/mince

1 Garlic clove; finely chopped

1/4 c Cilantro leaves; chopped

1/4 c Parsley leaves; chopped

1/2 Red bell pepper; seeded-and coarsely chopped

3 tb Lime juice

1-1/2 ts Sugar

1/2 ts Salt

Instructions:Place the green tomatoes, jalapeno peppers, garlic, cilantro and parsley in a food processor or blender. Blend to a coarse puree.Add remaining ingredients and stir.

I have not tried this recipe yet, but I always have a lot of green tomatoes so it's on my list of things to try.