Heaven's Apple Pie

1 Package pillsbury pie dough
1/2 C. real butter
3 Tbls. flour
1/2 C. White sugar
1/2 C. packed brown sugar
1/4 C. water
1 Tbls. cinnamon
8 Granny smith apples, peeled,cored and sliced

1. Melt butter in a saucepan. Add flour, Than add sugars and water, bring to a boil, reduce and simmer for 5 minutes.
2. Prepare apples, and add cinnamon to apples. Put the first crust into pan. Add your sauce to the apples and place in crust. Add top crust, make slits and add a little caramel to top of crust.
3. Bake 15 minutes at 425* Reduce temperature to 350* and bake an additional 45 minutes.

This recipe is off of allrecipes.com under Grandma Ople's Apple Pie. I tweaked it slighlty by adding Cinnamon and Pillsbury Pie dough. It's one of the best Apple pies I've ever made, so good.

Candy Bar Chocolate Caramel Pie

1 Chocolate Grahm Cracker Crust

35  Kraft Caramels
1/4 Cup Milk
1 Tbls. Butter
(or replace milk and butter with 1/4 c. half and half)
1 Cup Chopped Toasted pecans

1 bar of Hersheys chocolate
2/3 C. Semi Sweet chocolate chips
(you want about 5.5 ounces of chocolate total)
1/4 C. milk or whipping cream

Cook Crust for 10 minutes at 300*. Allow to cool. Melt Caramels with milk and butter. Add pecans and pour into crust, refrigerate about 1/2 hour. In microwave melt chocolates. With a whip add in milk Spread onto caramel mixture and refrigerate until set. You'll want to let this pie sit out about 10-15 minutes before cutting into.

This is like a candy bar it's so very rich. Indulge yourself around the holidays or anytime you need a quick chocolate fix, Small pieces are best. Oh so yummy!

Holiday Chicken Salad

We also call this holiday chicken salad for it's red and green colors

4 Cups Cubed Cooked Chicken meat
1 c. mayo
1 tsp. paprika
1 tsp. season salt
1/2 tsp. basil
1 c. craisins
1 c. quartered grapes
1 green onion sliced
1/8 C. red onion diced
1/2 green bell pepper chopped
1 C. chopped celery
1 c. chopped roasted pecans
black pepper to taste

In a medium bowl mix together mayo, paprika, season salt, basil. Add the next 7 ingredients. Mix in chicken. Add pepper to taste. Chill for 1 hour. I serve in hollowed out tomatoes over lettuce greens.

To roast your pecans preheat oven to 275, melt 3 Tbls. butter and stir 2 cups pecans in the butter. Lay on Cookie sheet and lightly sprinkle with salt. Bake for 1 hour, stirring twice.

Carrot Raisin Salad

3 Cups shredded carrots
1/2 cup raisins
1/2 cup mayonnaise
2 tsp. sugar
1 tsp. white vinegar
dash of salt
dash of pepper

Mix all ingredients, and let sit 1 hour or more before eating

Crockpot Beef Roast

3-4 lb. beef roast
1 1/2 pounds baby carrots
7 potatoes, peeled and quartered
1 package onion soup mix
3 cans swanson chicken or beef broth

Prepare beef by removing most visible fat from exterior. Place vegetables in the bottom of crockpot, add beef. Salt and pepper the top of roast and sprinke on the onion soup mix. Pour broth around roast. Cook for 6 hours on High. (I turn meat over 4 hours in) Remove vegetables and meat, slice and serve with creamy horseradish. I also make a gravy out of the left over sauce by simply pouring into fry pan whisking in wondra flour bring to a boil until it thickens.

Italian Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Popcorn Balls

A little more than 3/4 cup unpopped kernels (you want an over flowing 2 gallons popped)
1/2 tsp. salt
3/4 c. light corn syrup
2 tsp. cold water
2 c. confectioners sugar
1 c. mini marshmallows
1/4 c. margarine
2 tsp. vanilla

In a saucepan over medium heat, combine the corn syrup, salt, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil, boil rapidly for 1 minute (no more). Add vanilla at the end. place about 1 gallon popcorn in a very large bowl, Carefully combine the hot mixture with the popcorn, stirring with a wooden spoon, continue adding the other gallon of popcorn coating each kernel. Lay out some sheets of waxed paper... Spray hands with Pam and quickly make 14-18 piles of popcorn on the waxed paper (for me it's both hands cupped of popcorn each) the piles will be loose at first, as soon as you have your 14-18 piles go back and reshape into tight balls. Wrap with plastic wrap and store at room temperature.
Makes 14- 18 balls

Worlds Quickest Chocolate Cake

This is a recipe for when you need a late night sugar buzz! This is for 1-2 people.

1 large coffee mug
4 Tbls flour
4 Tbls sugar
2 Tbls cocoa
1 egg
3 Tbls milk
3 Tbls oil
splash of vanilla
3 Tbls chocolate chips

Mix dry ingredients in mug, add egg and stir thoroughly. Mix in milk, oil and vanilla, mix well, but don't over mix cause your cake will turn out rubbery. Stir in chocolate chips, cook in MICROWAVE for 2 1/2 minutes. The cake will rise up over the top of the cup, but won't overflow. Allow to cool for a couple minutes, slide knife around edge, Dump out onto plate, cut in half sprinkle with powdered sugar and share with a friend. Serve with ice-cream for added yumminess.

Dutch oven cobbler

1 white cake
1- 12 ounce can of Sprite
2 cans fruit pie filling (we like peach and rasberry)
1/2 cup butter

This cobbler is prepared in a camp-style cast iron Dutch oven which has a lid with a lip so that hot coals may be set on top of the pan. Pour fruit pie filling into a 12" dutch oven. Sprinkle on cake mix. Pour sprite over cake and than dot top with butter slabs. Place 14 hot coals ontop and 12 below for about 45 minutes to 1 hour.

Pepperoni Stuffed Zuccini

2 medium zucchini
2-3 cups Italian bread crumbs
1/2 cup butter
2 cups cheddar cheese, shredded
1/3 cup chopped pepperoni
1/2 green bell pepper, chopped
1/2 onion, chopped
1/2 tsp. oregano
2 1/2 tsp. crushed garlic
salt and pepper

boil zucchini for about 12 minutes. Preheat oven to 350*. Remove from water, cut in half, drain upside down and scoop out flesh leaving about 1/4 inch zucchini all around. Salt and pepper the zucchini before stuffing. Meanwhile, melt butter in saucepan, add bell pepper, onion, oregano, garlic and pepperoni. Saute' til soft. Remove from heat, add cheese and bread crumbs. Place stuffing into zucchini's and place in oven for 20 minutes.

This recipe under construction, still working on the amounts of everything til it's just right

Hamburger soup

2 lbs. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/8. tsp. seasoning salt
1-2 oz. package onion soup mix
6 c. boiling water
1-8oz. can tomato sauce
1 Tbls. soy sauce
1 c. celery, chopped
1/4 c. celery leaves
1 c. sliced carrots
1/3 c. dried split peas
1 c. macaroni
Parmesan cheese

In saucepan brown meat, drain fat. Add next 6 seasonings. Cover and simmer for 15 minutes. Prepare vegetables add to meat, along with peas, water, and tomato sauce. Simmer another 30 minutes. Add macaroni, simmer additional 30 minutes, adding more water if necessary and stirring often. Serve with Parmesan cheese.

Happy Soup

This is my childrens all time favorite soup, it's delicious and I never hear them complain, they came up with the name cause it makes them all happy!

3 c. uncooked potatoes
3 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
1 c. finely chopped carrots
1 c. onion, chopped
1/2 c. chopped celery
1 c. frozen peas
1/2 lb. bite sized ham chunks
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk

Wash and cut vegetables. Put in water with seasonings. Cook until tender. Add ham and cook for 3 minutes longer. Drain vegetables SAVING juice In bowl. Put cooked vegetables back in pot. Mix reserved juice, milk, soup and cream cheese til well blended and creamy. Add to vegetables and heat through until warm.

Vegetable Chowder

4 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. onion flakes
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk
3 1/2 c. cubed potatoes
1/2 bag frozen peas and carrots
1/2 c. chopped celery
1 can creamed corn
1/2 lb. cooked cubed bacon

Wash and cut vegetables. place in water with seasonings ad cook til tender. (omit corn and bacon at this point) drain veggies RESERVING juice. Whip juice with cream cheese, soup and milk . Place liquids back in pot with vegetables, add bacon and corn and heat through.

Delicious Ham soup

3 1/2 c. diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
1 c. sliced carrots
3/4 c. diced cooked ham
1 1/2 c. water
1 can chicken broth
2 Tbls. chicken bouillon cubes
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1 1/2 tsp. sugar
5 Tbls. butter
5 Tbls. flour
2 c. milk
mashed potatoes for thickener

Combine first 12 ingredients, cook til potatoes are tender, about 20 minutes. In a saucepan melt butte,r add flour and cook 1 minutes more. Stir in milk and mashed potatoes. Cook and stir over medium heat until thickened. Add to vegetables and heat to desired temperature.

Matt's Chili

3 c. dry red beans
3 c. dry black beans
3 c. dry pinto beans
2 lbs. hamburger
2 cans corn
28 oz can tomatoes
28 oz can crushed tomatoes
1 -15 oz can Italian stewed tomatoes
1-15 oz can diced peeled tomatoes
1-29 oz can tomato sauce
3 c. chicken broth
4 c. cooked rice
1 1/2 c. freeze dried green peppers
2 large onions, chopped
6 cloves crushed garlic
1 1/2 tsp. pepper
2 Tbls. chili powder
2 tsp. basil
1 tsp. oregano

Soak all beans overnight in large dutch oven pot. cook beans til tender. Cook meat, onion, and garlic. Add remaining ingredients and cook down til thickened.

Garlic and Bacon Chicken

6 chicken breasts
6 oz. cream cheese
1 tsp. garlic powder
2 tsp. minced garlic
1 package thin bacon

Flatten chicken with meat mallet. Mix garlics and cream cheese. Place a blob of mixture in the middle of chicken. Fold breast around cream cheese, wrap 2-3 bacon strips around chicken. Bake at 350* for ____ minutes. Take out of oven and place in frying pan to brown (may be done before going into oven for crispness)

Angeline's Chicken and Dumplings

One of my personal favorite winter dishes, yummy!

8 chicken thighs, bone in
6-7  cups water
1/2 c. chopped onion
1 Tbls. salt
4 celery stocks chopped
1 1/2 c. chopped baby carrots
1/2 tsp. basil
1 c. frozen peas

3 c Bisquick
1 c. milk

Place chicken breasts, thighs, water, onion, salt, carrots and celery in a pot. Bring to boil, reduce heat to medium, COVER, and simmer for 15 minutes. Turn off heat and let stand for up to 1 hour (if your in a hurry you can go to next step). Remove chicken from broth and remove meat from bones. Cut chicken into 1 inch pieces. Return to broth. Add basil and peas, return to boil. In a bowl, stir Bisquick and milk to form soft dough, drop dumplings in by Tablespoons forming 14 dumplings. Reduce heat to medium, simmer uncovered for 10 minutes. Cover and simmer for another 15 minutes.Serve immediately.

Chicken Pasta Salad

4 C. bow tie pasta
4 c. chicken, cooked and cubed
1/2 c. chopped green onion
1 c. water chestnuts
1 can pineapple tidbits
1 1/2 c. mayonnaise
1/4 c. red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 c. red grapes, halved
1 c. pecans, coarsely chopped
1/2 c. craisins

Cook pasta according to directions. Drain. In a large bowl combine all ingredients except grapes, pecans and craisins. Marinate mixture in refrigerator for several hours or overnight. Add grapes, pecans and craisins just before serving. Makes 12 cups.

Poppyseed Chicken

4 chicken breasts (cooked and cubed)
4 c. cooked rice
2 cans cream of chicken soup
1 -16 oz tub sour cream
1 cube margarine
2 tubes Ritz crackers
poppy seeds

Prepare breasts. Mix ingredients and put in a 9*13 pan. Top with crushed crackers. Melt butter and drizzle over the Ritz. Sprinkle with poppy seeds. Bake until warm and crackers are browned, about 25 minutes.

Chicken Noodle Soup

6 cans Swanson chicken broth
generous amount of black pepper
1 lb. mini carrots, sliced
3 stalks celery, sliced
1/2 onion, diced
1/2 package uncooked spaghetti noodles-snapped into 4th's
3 large chicken breasts uncooked cubed
1/2 tsp. basil
2 bay leaves

Place uncooked cubed chicken in broth along with the rest of the ingredients. Make sure to break the spaghetti into fourths and also place in broth. Cook over medium high heat to a boil. Cook til noodles are tender and chicken is done, about 25-30 minutes. Take out Bay leaves, and enjoy.

Broccoli Chicken Casserole

5 chicken breasts, cooked and shredded
1-2 heads of broccoli cooked and cut
1/2 tsp. lemon juice
1 can broccoli cheese soup
1 can cream of chicken soup
1 c. milk
1 c. mayonnaise
1 1/2 c. cheddar cheese
1 small bag of croutons

Layer cooked chicken and broccoli in a 9*13 pan. Sprinkle some of the cheese on top. Mix wet ingredients, pour over chicken. Sprinkle with Salt and pepper. Layer remaining cheese and place a top layer of croutons. Bake at 350* for 40 minutes.

Favorite Fried Chicken

6 chicken breasts
2 c. flour
3 tsp. Lawry's seasoning salt
Generous amount of pepper
Generous amount of salt
3 eggs
milk

In one bowl combine flour, seasoning salt, salt and pepper. In another bowl combine eggs and milk. Dip chicken into flour, then egg, flour, eggs, than flour. Brown in hot oil til golden. Place on a rack on top of a foiled lined cookie sheet. Bake in a 375* oven for 20-30 minutes.

Chicken Croissant Bundles

These are wonderful, tasty and super versatile, you can experiment with the filling, I sometimes just do broccoli and chicken inside.

3 Chicken Breasts, raw and diced fairly small
1/2 red bell pepper, diced
1/3 c. onion, diced
1/2 c. mushrooms, diced (optional)
2 cups grated cheddar (can replace for sliced or shredded swiss)

12 oz. frozen broccoli, steamed
2 packages crescent rolls
6 ounces cream cheese
2 Tbls Parmesan cheese
salt and pepper

optional topping

1 c. pecans crushed
butter

cook broccoli in the microwave directly in the bag for about 10 minutes.  while broccoli is cooking, sauté mushrooms, pepper and onion in butter til soft. remove and place in small bowl, Cook the diced chicken in 2 Tbls butter, and then add the vegetables back in.  Drain broccoli and chop, then add to chicken mixture.  Immediately add in the cream cheese, and melt, then add in the Parmesan, salt, pepper and cheddar.  I score my chicken mixture with a knife into 16 equal portions.  Taking a croissant triangle, I fold over edges and flatten down with fingers until somewhat square, and then place a portion of mixture into center of croissant.  fold in edges and pinch, placing seam side down onto cookie sheet.  (for added yumminess you can spread some butter on top of each pouch and then add some crushed pecans.) Bake at 350* for 25 minutes or til golden.

Salmon with Dill

2 Large Fish Fillets
1/2 tsp salt
1/2 tsp pepper
1 tsp. Onion Salt
1 tsp. Dill Weed
1/4 C. butter

Sauce
1/2 C. Mayonnaise
1 1/2 tsp. dill weed
Mix together
1 lemon, cut into 8 chunks

Preheat oven to 400*. Skin Fish and place in a 9*13 pan. Sprinkle with seasonings and place butter pads evenly over fish. Bake for 18-20 minutes, or til done. Serve with lemon chunks and dill mayo.

Pepperoni Pasta Salad

2 cups uncooked small pasta shells
3/4 c. chopped green peppers
3/4 c. chopped fresh tomatoes
1 c. chopped pepperoni
3/4 c. black olives quartered
3 oz. cheddar cheese cubed
1/3 c. chopped onion

DRESSING
1/3 c. vegetable oil
1/4 c. red wine vinegar
2- 1/2 Tbls. sugar
1 -1/2 tsp. salt
1 -1/2 tsp. ground oregano
1/2 tsp. pepper

Cook pasta according to package directions. Drain and rinse in cold water. Meanwhile prepare vegetables cheese and meat and place in large bowl. Pour strained and cooled pasta in. In a jar with a lid combine the dressing ingredients, shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving, at least 3 hours.

Chicken Enchiladas

12-16 flour tortillas
3 chicken breasts, cooked and shredded (I boil than shred with a knife and fork)
1 pint sour cream
1 can cream  of chicken (or mushroom) soup
1 can black olives, chopped
1 pound pepper jack cheese
1/2-pound cheddar cheese
2 cans red enchilada sauce (Or mix it up with 1 red, 1 green)

(when making reserve some of each the cream and black olives)
Place 1/2 can enchilada sauce in bottom of a 13*9 pan (enough to cover the bottom). Mix soup and sour cream. Mix shredded cheeses. Fill tortillas with a spoonful of creamed mixture, handful of chicken, handful of cheese, some black olives. Roll each tortilla and place in pan seam side down. Pour remaining cream mixture over the top and spread evenly. Pour enchilada sauce on next and finish with remaining cheese and black olives. Bake at 350* for 40 minutes.

Chicken A La' King

1/4 c. margarine
1 c. sliced mushrooms
1/3 c. flour
1 3/4 c. milk
1 can chicken broth
2 c. cooked chicken or turkey
bread toasts or rice
salt and pepper

In saucepan melt margarine, add mushrooms, cook til' tender. Stir in flour, 1/2 tsp salt, 1 tsp. pepper, milk and broth. Cook and stir til thick and bubbly. Add chicken. Heat through. Pour over bread or rice.

Ziplock Bag IceCream

1/2 cup milk
1/2 teaspoon vanilla
1 1/2 tablespoons sugar (or to taste)
6 tablespoons salt
Preparation:
Put milk, vanilla and sugar into a pint or quart-sized freezer bag. Seal well.
Fill a large, gallon-sized freezer bag with ice. Add the salt. (We used rock salt.)

Put the smaller bag into the larger bag and seal.

Shake and mix until the ice cream thickens, about 10 minutes. You can also let the kids gently throw the bag back and forth to help mix the ice cream. The bag gets very cold, so you might want to use towels to hold it. Makes for a fun family night or Birthday activity.

Salmon Corn chowder

2 cans creamed corn
1 can canned salmon
3 medium potatoes, cooked and cubed
milk
celery salt
dill seasoning
salt and pepper

Put corn, potatoes and salmon in pot, dump enough milk in to make a nice consistency. Season to taste. use wondra flour if it's not thick enough. Simmer on medium heat til warm.

Will get measurements next time and update

Favorite Cinnamon Rolls

5 1/2 c. flour
2 Tbls yeast
1/2 c. sugar
1 1/2 tsp. salt
1 c. milk
1/4 c. margarine
1/2 c. water
2 eggs

FROSTING
1 lb. powdered sugar
1/4 c. soft butter
6 oz. cream cheese
3 Tbls. milk

FILLING
1/2 c soft butter split
brown sugar
cinnamon
raisins

In Bosch combine 2 cups flour with yeast, sugar and salt. In small bowl combine milk, water, and butter and place in Microwave for 45 seconds or until warm. Add to flour. Add eggs and blend until moistened, mix on (2) for 3 minutes. Add remaining flour and blend for 2-3 more minutes. Cover in greased pan and let rise til doubled. Punch down and divide. On floured surface, Roll each half to a 12*9 rectangle. Brush with butter, sprinkle generously with cinnamon, brown sugar and raisins (I'm talking a good amount of cinnamon and maybe 2 handfuls of sugar per roll). Press this mixture with your hands into dough. Roll up, scrunch in edges to make uniform roll, cut each roll into 12 pieces. Place in greases 13*9 pans, let rise til doubled again. Bake at 375* for 20 minutes. Frost and eat! makes 24

Chicken "Crunch" Fingers

3-4 Chicken breasts cut into strips
10 ounces crushed saltine crackers
1/4 c. flour
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. pepper
2 eggs
1/4 c. milk

combine dry ingredients in one bowl. Combine eggs and milk in another bowl. Place chicken into egg wash than into dry mixture. Bake at 350* for _____ minutes. (til no longer pink)

Sorry, have to get the minutes when I make these again...

Chicken Stew

2 chicken breasts
2-3 large potatoes, cubed
2 stalks chopped celery
1/2 large onion, chopped
2 C. baby carrots, split
2 bay leaves
6 chicken bouillon cubes

Cube uncooked chicken. place in pot with carrots, add enough water to cover. Boil on medium high heat for 10 minutes. Add potatoes, celery, onion, bay leaves and bouillon. Add more water cto desired consistency Cook on low-medium for 45-1 hour. Add salt and pepper to taste.

Sweet and Sour Chicken

1 pound chicken, cubed and cooked
1 bag frozen veggies
1 -8oz can pineapple, juice reserved
2 Tbls. cornstarch
1/3 c. apple cider vinegar
1/3 c. brown sugar packed
1/2 tsp. pepper
1/4 c. Chinese sweet and sour sauce
cooked rice

Drain pineapple reserving juice. Combine cornstarch, vinegar, sugar, pepper, sweet and sour sauce and pineapple juice. Put 3 Tbls butter in skillet, cook veggies til tender, than cook chicken in a couple Tbls of butter. Add sauce and cook 5 minutes more til bubbly. Add veggies and pineapple , serve over rice.

Kiddo's favorite stuffed chicken Breasts

6 chicken breasts
1 package stuffing
1 c. boiling water
2 eggs
1 c. cheddar cheese
1 small can cream of chicken soup
1/2 c. milk
Salt and Pepper
paprika

Mix stuffing with the 1 c. boiling water, let stand 5 minutes while you Prepare breasts. Butterfly cut them to make 2 fillets per breasts (you'll end up with 12 stuffed breasts). place 2-4 fillets into a large Ziploc bag (they shouldn't be on top of each other but side by side) and with a meat mallet flatten them to about 1/4 inch thick. do this to all the chicken pieces. Mix egg and 1/2 the cheese in with the stuffing mixture. Place large scoop of stuffing into center of each breast, roll up and place seam side down into 13*9 pan. Sprinkle with salt and pepper. Mix soup and milk and pour on top, sprinkle with remaining cheese and paprika. Bake at 400* for 35 minutes.

Chicken and Stuffing Casserole

3-4 cooked and cubed chicken breasts
2 boxes chicken stuffing
1 bag frozen broccoli, chopped, cooked and drained
1 large can cream of chicken soup
salt and pepper
cheddar cheese

I cube, than cook my Cook chicken in butter, dump into 10*13 casserole dish, sprinkle with salt and pepper. Cook stuffing according to package directions and layer on top of chicken. Next layer cooked broccoli. mix soup with some milk til a thick pouring consistency and pour over top. Layer with a good layer of cheese. Bake at 350* for 40 minutes.

Chicken or Turkey Pot Pie

12 ounces frozen vegetables
1/2 c. onion, chopped
1/2 c. mushrooms
1/4 c. margarine
1/3 c. flour
1/2 tsp. salt
1/2 tsp. marjoram
2 Tbls. dried parsley
1/2 tsp. pepper
2 c. chicken broth (1 can)
3 c. cooked cubed chicken or turkey

CRUST
2 c. flour
1/2 tsp. salt
2/3 c. shortening
7 Tbls. ice water

Preheat oven to 450*. Prepare crust. Cook veggies, and drain. Cook onion and mushrooms in skillet with margarine until soft, stir in flour, pepper, spices, broth and milk and cook til thick and bubbly. Stir in veggies and turkey or chicken. Pour into crust, bake at 450* for 15-20 minutes or til pastry is golden brown.

Caramel Apple pie

1 9 inch unbaked pie shell
3/4 c. sugar
3 Tbls. flour
1 tsp. cinnamon
6 apples, peeled and sliced
1/2 c. caramel ice cream topping

CRUMB TOPPING
1 c. flour
1/4 c. chopped pecans
1/2 c. packed brown sugar
1/2 c. firm butter

Preheat oven to 400*. combine sugar, flour and cinnamon. Toss with the prepared apples. Spoon into unbaked shell then drizzled the caramel topping over the top. Combine crumb topping ingredients by blending until crumbly. Sprinkle evenly over apples. place in middle of the oven for 45 minutes. Cool for 1 hour before slicing.

Tiff's Chocolate chip Cookies

1 c. butter
3/4 c. brown sugar
1/2 c. white sugar
2 tsp. vanilla
1 egg
2 1/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 c. chocolate chips

melt butter in a mixing bowl. Add brown sugar, sugar, vanilla and egg. Stir until blended well. Add flour- do not stir. Add salt and baking soda on top of flour. Stir salt and baking soda into flour gently. Then stir flour mixture into wet ingredients. Add chocolate chips. Bake 10-15 minutes at 375*. When done drop pan onto stove top, this flattens the cookies, but still keeps them chewy!

Easy Peach Cobbler

2 large cans peaches, drained
2 tsp. cinnamon
1 c. flour
2/3 c. brown sugar
2/3 c. oatmeal
2/3-1 c. margarine

Drain Peaches, empty peaches into 9*13 dish. Mix remaining ingredients and sprinkle on top of peaches. Bake at 425* for 15-20 minutes.

Nestle Toll House Chocolate Chip Cookies

2 1/4 c. flour
1 tsp. baking soda
3/4 tsp. salt
1 c. soft butter
3/4 c. sugar
3/4 c. brown sugar, packed
3 tsp. vanilla
2 eggs
2 c. semi sweet chocolate chips

Blend wet and dry ingredients separate from each other, than combine. Drop by Tbls. onto ungreased cookie sheets. Bake at 375* for 9-11 minutes. Let stand 2 minutes. Remove onto wire racks.

Strawberry Rhubarb Pie

3/4 c. sugar
2 1/2 Tbls. cornstarch
1/3 c. flour
1-16 oz. package sweetened strawberries or 1 lb. fresh strawberries sliced and sweetened
3 c. rhubarb
2 Tbls. margarine
1/4 tsp. cinnamon
2 -9 inch pie crusts

Heat oven to 400*. Prepare crusts. mix sugar, cinnamon, cornstarch and flour, dump onto rhubarb and strawberries and stir. Pour into crust, dot with sliced margarine. Cover with top crust, cut slits. Seal and flute edges. Sprinkle crust with sugar and place on foil lined cookie sheet. Bake 50 minutes at 400*

Perfect Pumpkin Pie

1 -9 inch unbaked pastry shell
1 -15 ounce can pumpkin
1 -14 oz. can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger

1/2 tsp. nutmeg
1/2 tsp. salt

Crust (homemade or bought)


Preheat oven to 425*. Beat pumpkin, milk, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven to 350* and bake an additional 35-40 minutes. Cool, serve with whipped cream and enjoy!

Peanut Butter Chocolate Chip Cookies (Yummy!)

1 c. sugar
2/3 c. packed brown sugar
1 c. butter, softened
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
1 c. rolled oats
2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. chocolate chips

Cream together sugars, butter and peanut butter in Bosch. Mix in eggs and vanilla. Add remaining ingredients and blend. Stir in Chocolate chips last. Drop by Tbls. onto sprayed cookie sheets. Bake at 350* for 10-12 minutes. They will seem very soft when taken out. Let cool before eating.

Lemon Meringue Pie

1 Pillsbury pie shell prebaked
3 whole eggs
4 egg yolks (save whites for meringue and keep at room temperature)
1 c. sugar
1/2 c. water
1/4. cornstarch
1/8 c. lime juice
1/3 C. + 3 Tbls. lemon juice
2 Tbls. zest
1 Tbls. butter

Meringue
4 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1/4 c. sugar

beat egg yolks with whole eggs, add water, lemon and lime juices, and than add sugar and cornstarch. Place over medium heat stir constantly til thick (about 5-7 minutes. Remove from heat add butter and zest. Let filling cool while you make meringue.

For meringues, add cream of tartar and salt to egg whites. beat on high til soft peaks form. Sprinkle in sugar, beat til firm peaks form. Put filling into a prepared crust, top with meringue bringing to edge of crust, form peaks with a knife, and bake at 350* for 10 minutes. Let cool and than refrigerate.

Matt's Banana Fritters

1 tsp. baking powder
1 c. flour sifted
1 Tbls. sugar
1/2 tsp. salt
2 eggs
1/2 c. milk
2 Tbls. vegetable oil
6 medium firm bananas
oil for frying
confectioners sugar (for topping)
Butter (for topping)

Sift flour, sugar, powder, and salt in one bowl. In another bowl beat eggs, milk and oil with whisk. Combine with dry ingredients and stir until flour is moistened. Prepare bananas by cutting in half and than split each half (4 pieces of banana for every banana). Drop split bananas into batter with fingers. Slowly drop into hot oil a few at a time, turning once during the cooking process. Cook 3-4 minutes or until golden brown. Drain on paper towels and serve immediately. We split the top open, spread on some butter and than sprinkle with powdered sugar.

This is a real treat when Matt makes these for us.

Crescent pecan pie bars

1 can crescent rolls
1/2 c. chopped pecans
1/2 c. sugar
1/2 c. corn syrup
1 Tbls. margarine
1/2 tsp. vanilla
1 beaten egg

Heat oven to 375*. Press dough into 13*9 pan, press 1/2 inch up sides to form crust. Bake at 375* for 5 minutes. meanwhile combine remaining ingredients, and pour filling over cooked crust. Bake an additional 18-22 minutes or til golden. Cool at least 1 hour til set, and cut into bars.

Apple Dumplings

This recipe may be hard to understand, I saw it on a cooking show and duplicated to the best of my viewing capabilities, I know what I'm doing, so the recipe may not make sense to anyone else especially since I haven't written down amounts of things, I'll make sure to update this when I make it again and write down amounts, sorry.

4 apples peeled and cored
1/2 c. firmly packed brown sugar
1 Tbls. cinnamon

1 Tbls. lemon juice


SAUCE
1 c. white sugar
3/4 c. margarine
1 1/2 c. water
2 Tbls. cinnamon

DOUGH
1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
3-4 Tbls. cold water

Preheat oven to 350*.  Prepare apples by de-coring and peeling them. Make dough, and than wrap the apples in the dough, leaving opening at top. Fill apples with sugar, cinnamon and lemon juice mixture. Fold dough over top at this point and place apples into a small casserole dish. Boil sauce ingredients on stove for about 5 minutes, dump over apples. Sprinkle with extra cinnamon and sugar, bake for 50 minutes to 1 hour at 350*

Marble Cookies

2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. light brown sugar packed
1/2 c. white sugar
1/2 c. soft butter
1 egg
1/2 c. sour cream
1 tsp. vanilla
1 c. chocolate chips

Preheat oven to 300*. Combine first 3 ingredients. Beat remaining ingredients til fluffy. Add flour mixture, blend on low speed til combined. Place chocolate chips in double boiler, melt. Cool chocolate for a few minutes, and than FOLD into dough, so not mix chocolate in completely. Drop by Tablespoons onto ungreased cookie sheets. bake for 18-24 minutes. Do not brown. Quickly transfer to wire racks to cool.

Matt' caramel popcorn

10-12 quarts popped popcorn (no butter or salt added)
1 pound brown sugar
1/2 c. light Karo syrup
1/2 pound butter
1/4 tsp. cream of tartar
1 tsp. baking soda
a few dashes of salt

Put the popcorn in a big buttered oven proof pot and keep warm at 250*. In a pot on the stove combine sugar, syrup, butter, cream of tartar and salt. Bring to boil over medium-high heat stirring constantly til 260* is reached on a candy thermometer (about 5 minutes). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn stirring to coat. Bake at 200* for 1-2 hours, stirring every 20 minutes. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight containers.

Rice Pudding

3 eggs
6 Tbls sugar
1 tsp. cinnamon
1 c. milk (1/2 c. nonfat milk to 3/4 c. water)
3/4 c. evaporated milk (2/3 c. nonfat dry milk to 3/4 c. water)
1 1/2 c. cooked rice
1/2 c. raisins
2 Tbls. honey
1/2 tsp. nutmeg
1/2 tsp. vanilla

Beat eggs, add remaining ingredients. Place in 2 quart casserole dish and bake at 325* for 45 minutes, stirring halfway through.

Disclaimer: Never made this, but want to try it

No Bake Cookies

2 C. sugar
4 Tbls. cocoa powder
1/2 c. butter
1/2 c. milk
3 c. oatmeal
1/2 c. peanut butter
1 tsp. vanilla

In saucepan bring sugar, cocoa, margarine and milk to a rapid boil, once at a rapid boil time for 1 1/2 minutes. Remove from heat. Add oatmeal, peanut butter, and vanilla. Mix well. Drop by tablespoons onto waxed paper and let cool.

Super Easy Quick Chili

2 lb. hamburger
1 lg. onion, chopped
4 cloves garlic, minced (or almost 4 tsp.)
2 -15 oz. cans kidney beans
1 -15oz. can chili kidney beans
1 -15 oz. can tomato sauce
2 -15 oz. cans diced tomatoes
2 packages mild chili powder

In pot cook meat, onion, and garlic til browned. Add remaining ingredients, and cook down til thickened about 1 hour.

Lion House Dinner Rolls

2 C. warm water
2/3 c. dry milk
2 Tbls. yeast
1/4 c. sugar
2 tsp. salt
1/3 c. butter
1 egg
5 1/2-6 C. flour

In Bosch combine water and milk, mix til dissolved. Add yeast, sugar, butter, egg and 2 cups flour.. Mix on low speed til wet. Add remaining flour, mix for 4 minutes. Put into oiled bowl, cover let rise 1 hour. On floured counter roll out til 18" *8". BRUSH WITH MELTED BUTTER. Cut in half, than cut into 12 strips (making 24 rolls.) roll up dough with butter on the inside. Place into 2 greased 15*10 pans, cover, let rise til doubled. Bake at 375* for 18-25 minutes, or til golden. Brush tops with butter and serve with honey butter.

One of our favorite recipes, I've NEVER screwed this one up.

Corn and 3 Bean Salad

1 can garbanzo beans
1 can green beans
1 can kidney beans
1/2 of a chopped red bellpepper
1/3 c. chopped red onion
1 Can Corn Kernels
1/2 tsp. celery salt
1/4 c. red wine vinegar
3 Tbls. sugar
2 Tbls. vegetable oil
1 tsp. minced garlic

Combine all beans and corn in a collinder and rinse. Place in bowl. Add, pepper and onion. For dressing in a jar combine the remaining ingredients and shake well. Pour over vegetables and beans stir, cover and chill...may be eaten immediatly but it actually gets better the longer it chills. Stir often.

My favorite summer salad, it's soooooooo refreshing I can't get enough of it!

Haystacks

1 Package scoops chips
pot of our homemade "super easy chili"
shredded cheddar cheese
1 can black olives sliced
head of lettuce, shredded
3 tomatoes, diced
sour cream
Ranch dressing

Starting with scoops and continuing in the order above layer all ingredients and top with sour cream AND ranch (I know it seems like overkill but it's just yummy)

Vegetable Pizza

2 packages croissant rolls
2 packages cream cheese
1/2 C. + 2 Tbls. mayonnaise
1 tsp. dill
2 tsp. packaged dry ranch
1 C. mozzarella cheese
1 head of broccoli cut
1 can black olives sliced
2-3 tomatoes diced
1 red pepper diced
1/2 bunch scallions (green onion)

Flatten croissants onto cookie sheet sealing cracks. Cook for 10 minutes according the package temperature. remove from oven and cool. Blend creamy ingredients, dill and ranch in food processor, chill for 1 hour. Spread cream mixture onto cooled croissants. Layer vegetables and sprinkle top with cheese. Press all vegetable and cheese into crust with hand so they don't fall off.
This is our families favorite summer time dinner, so good

Meatballs

2 lb.s ground beef
1/4 C. finely chopped onion
2 eggs
1 C. dry Italian bread crumbs
1/2 Tbls. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients using hands. Shape into 1 inch balls. Place on cookie sheets and bake at 400* for 10-15 minutes turning half way through cooking. Drain, use them hot or cold. May also be frozen until ready to use.

Super Easy Beef Enchiladas

2 lbs ground beef
1 large onion
1-10 oz can cream of chicken soup
1-10 oz can cream of mushroom soup
1-10 oz can enchilada sauce
1 lb. grated cheddar cheese
15 corn tortillas-quartered

Preheat oven to 350. Cook beeef and onion in skillet. Add soups and sauce to beef. Greasse a 13*9 pan, layer tortillas, beef, and cheese like a lasagna. Cook for 35-45 minutes.

Yummy Wheat Rolls

2 packages dry yeast
1 3/4 c. warm water
1/2 c. sugar plus 1 Tbls.
1 tsp. salt
1/4 c. butter, melted and cooled
1 egg, beaten
2 1/4 c. whole wheat flour
2 3/4 c. white flour
1/4 c. butter, melted (for tops)

Dissolve yeast in warm water with the one Tbls. sugar for about 10 minutes. Mix in sugar, salt, butter, egg and whole wheat flour. Set Bosch to speed 1 for 30 seconds. Mix in white flour and set speed to 3 for 8 minutes. Place dough in oiled bowl, cover and let rise 2 hours or til doubled. Punch down, let rise 1 more hour. Grease 2 -15*10 pans, squeeze dough through thumb and finger to form 24 perfect balls. Brush with melted butter, let rise til doubled. Bake at 400* for 15 minutes. Brush tops with melted butter.

Honey Fried Halibut

1 egg
4 Tbls. honey
1 C. crushed saltines
1/2 C. flour
1/2 tsp. salt
1/2 tps. pepper
1/4 tsp. Cayenne pepper
4 Halibut fillets, cut up into large cubes

Beat egg and honey in one bowl. In another bowl mix remaining ingredients. Dip fish into eggs and honey, than crumbs. In large skillet heat about 1/2 inch oil til hot. Fry fish on medium high for 3-4 minutes on both sides.

Tuna Noodle Casserole

2 1/2 c. uncooked macaroni
1 c. dry Italian bread crumbs
2 -10 oz cans cream of mushroom soup
2 c. milk
1 tsp. salt
1/2 tsp. pepper
8 oz. cheddar cheese
3 cans tuna, drained

Mix soup and milk in a 15*10 pan. Cook noodles, drain and add to pan. Add in cheese, the drained tuna, and salt and pepper. Top with bread crumbs. Cook in 375* oven for 35 minutes.

Candied Salmon

1/4 c. margarine
1/4 c. brown sugar
3/4 tsp. yellow mustard
1 tsp. teriyaki sauce
1 tsp. soy sauce
dash of salt
2 drops of liquid smoke (optional)
4-6 salmon fillets, cleaned, deboned and patted dry.

Skin fish, place on aluminum foil in a 15*10 pan. salt and pepper fish. Baste the top of fish with combined ingredients. Bake at 400* for about 20-25 minutes, or til no longer translucent, basting once in the process. We pour the sauce that leaks around the fish over the fish and almost always have this with rice which we also put the sauce on.

Funeral Potatoes

8 medium potatoes, peeled and cubed
1 c. sour cream
1 can cream of chicken soup
1/2 c. milk
8 oz. shredded cheddar cheese
salt and pepper

Prepare potatoes, boil til soft but not mushy about 10-15 minutes. Place in bottom of 13*9 greased pan. Combine other ingredients, stir into potatoes. Bake at 350* for 25-30 minutes.

Turkey Enchiladad

12 Flour tortillas
4 c. cubed turkey
1 -14 oz can cream of mushroom soup
1 can black olives
1-16 oz. can sour cream
1/2 can milk
1 pound cheddar cheese, grated
2 1/2 c. salsa

combine soup with 1/2 can milk, 1/2 can water. Fill tortillas with handful of turkey, 2 Tbls. soup mix, spoon full of salsa, sour cream, some cheese and olives. Put 1 cup cream of mushroom soup in bottom of casserole dish. Place filled tortillas seam side down in casserole dish. Pour the rest of soup over the top, cover with remaining cheese and olives. Bake at 350* for 30-40 minutes.

Stuffed Bell Peppers

2 large green bell peppers
1 lb. ground beef or turkey
1/2 c. chopped onion
1 -8oz can chopped tomatoes
1/2 c. long grain rice uncooked
2 Tbls. terriyaki sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 1/2c. shredded cheddar cheese, divided
1/2 tsp. salt and pepper each

halve peppers lengthwise, immerse in boiling water til semi soft. Sprinkle insides with salt and pepper. Place upside down on paper towels to drain. in skillet cook meat and onion, drain fat. stir in remaining ingredients plus 1/2 c. Water. Bring to a boil, reduce heat, cover and simmer 20 minutes. Stir in half the cheese and fill peppers with mixture and top with remaining cheese. Bake at 375* for 15 minutes or til heated through.

This recipe is still under construction, in other words I'm still tweaking it, not quite there.

Chicken and Rice

4 boneless chicken breasts
1 can cream of mushroom soup
3/4 c. uncooked rice
1/4 tsp. paprika
1/4 tsp. pepper
1 c. water

In a 2 quart casserole dish mix soup, water, rice, paprika, and pepper. Place chicken on rice. Sprinkle with additional pepper and salt. Cover, bake at 375* for 45 minutes.

Halibut Olympia

2 lbs. halibut fillets, washed and patted dry
1 1/2 c. sour cream
1 C. mayonnaise
1/2 c. chopped green or white onion
1/2 lb. cheddar cheese
1 C. dry Italian bread crumbs
paprika
salt and pepper

Place fish in buttered baking dish. Salt and pepper the fish generously. Put onions, than half the cheese onto fish. Mix mayo and sour cream together. Spread onto fish. sprinkle on remaining cheese, and bread crumbs and paprika. Bake at 400* for 20-30 minutes or til fish is no longer translucent.

I know, I know, I'm taking a healthy fish and slabbering it with this stuff...but hey it's really creamy and yummy what can I say?

Creamy Red Cabbage Slaw

1 lb. red cabbage, shredded
1 small red onion, sliced thin
1/3 c. sour cream
1/3 c. mayonnaise
1 tsp. tarragon
1 Tbls. balsamic vinegar
salt and pepper

Combine ingredients, cover and refrigerate at least 1 hour or overnight.

Sugar Cookies

3 c. flour
1 c. margarine
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 c. sugar
1 tsp. vanilla

FROSTING
6 oz. cream cheese
1/2 c. soft margarine
2 tsp. vanilla
4 1/2 c. powdered sugar

Mix dry ingredients and margarine. In another bowl beat eggs, sugar and vanilla. mix with dry ingredients. Refrigerate if you have time for 1 hour. Roll out 1/4 inch thick on floured board. This is a soft dough so you can use lots of extra flour. Cut with cutters, bake on ungreased cookie sheet at 375* for 5 minutes. Cool and frost.

Whole Wheat Brownies

1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
6 oz. semi sweet chocolate chips
1/2 cup chocolate chips for top
1 1/2 c. whole wheat flour
1/2 tsp. baking powder

Melt 1/2 the butter with chocolate in microwave. Cream the other 1/2 of the butter and the sugar, add eggs and vanilla. Beat. Mix in melted chocolate. Beat in flour and baking powder. Pour int a greased and floured 13*9 pan. Sprinkle with remaining 1/2 c. chocolate chips. Bake at 350* for 35 minutes.

Ice Cream

9 oz sugar
8 large egg yolks
3 c. half & half
2 tsp.vanilla
1 c. heavy cream

On medium heat mix half and half and cream. Simmer, scold the dairy, whisk yolks, add sugar SLOWLY. Whisk briskly to ribbon stage. Bring dairy to light bubble stage. Slowly add 1/3 dairy to egg mixture-use ladle. Then pour in the rest. Put back on stove on low-bring up to 170* ( a spoon should be coated in the mixture at this stage). Chill. Add vanilla flavorings and or 1 tsp. flavored oils, and any mixings you want to add. Seal in airtight container, and freeze mixture for 4-8 hours before eating.

Peanut Blossom Cookies

48 Hershey's' kisses
1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
2 Tbls. milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
sugar

Heat oven to 375*. Beat shortening and peanut butter til blended. Add sugars. Beat til fluffy, add egg, milk and vanilla. Beat. Stir in flour, soda and salt. Add into wet mixture. Shape dough into balls, roll in sugar, place on ungreased cookie sheet, bake 8-10 minutes. Immediately press a kiss into center, cookie will crack around edges. Remove from cookie sheet to rack to cool completely.

Classic Apple Pie

7 large granny smith apples
1 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbls. lemon juice
1/4 c. butter
(egg wash: 1 large egg, 1 Tbls. sugar)

CRUST
2 c. flour
1/2 tsp. salt
2/3 c. shortening
7 Tbls. cold water

peel and cut apples into slices. Mix with sugar, Cinnamon, nutmeg,cornstarch and lemon juice. Place into prepared crust. Slice butter and layer on top. Put on top crust and crimp edges. Bake in preheated 400* oven for 20 minutes. Reduce heat to 350* and bake for 40 minutes more, or til golden brown.

Cake Mix Cookies

1 (18.25 oz.) box cake mix without pudding
2 eggs
1/2 c. vegetable oil
2 c. chocolate chips, peanut chips, coconut, raisins or nuts

Combine ingredients. Drop by teaspoon onto ungreased cookie sheets. Bake in preheated 350* oven for 9-12 minutes.

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
3 c shredded carrots
1 c. vegetable oil
4 eggs

FROSTING
4 3/4 c. powdered sugar
1/2 c. soft butter
6 oz. cream cheese
2 tsp. vanilla

Combine all ingredients, mix well with Bosch. Pour into 2 greased and floured 9 inch round pans. Bake at 350* for 35 minutes. Cool on wire racks. Make frosting and layer it on.

Honey Butter

2 sticks soft butter
1/2 jar marshmallow cream (small jar)
1 c. honey

Blend ingredients and chill. Serve with all breads and enjoy!
This is so easy and yummy it's sinful, we love it especially with Thanksgiving dinner rolls

Naeman Marcus Cookies

1 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
12 oz. chocolate chips
1 1/2 c. walnuts or pecans
4 oz. grated Hershey bar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blended oatmeal (measure, than blend)
2 c. flour

Cream butter and both sugars in Bosch. Add eggs and vanilla. Combine dry ingredients, blend with wet. Add nuts and chocolate pieces. Roll into balls and place on cookie sheet. Bake for 10 minutes at 375*.

Deluxe Food Storage Apple Pie

1 3/4 c. dried apples
1 1/3 c. sugar
2 Tbls. lemon juice
1/2 c. cold water
6 c. warm water
1/4 tsp. cinnamon
2 1/2 Tbls. cornstarch
2- Pillsbury crusts

Add apples and warm water to saucepan and boil. Simmer for 45 minutes or until tender, stirring occasionally. Blend sugar and cinnamon, add to lemon juice and add to apples. Bring back to a near boil. Mix cornstarch into cold water and add to apples til thickened. Add filling to a 9" crust, top with top crust. Bake at 400* for 45 minutes or until golden.

O.K. so I had this in my recipe book, but don't remember making it. So I'm putting it in here so someday I can make it and remember if we like it or if it even turns out. I'm not responsible for your disasterous pie if this is gross!

Pumpkin Bars

4 eggs
1/2 c. vegetable oil
1/2 c. apple sauce
2 c. sugar
1 -15 oz. can pumpkin
2 c. flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves

FROSTING
4 oz. cream cheese
3 Tbls. soft butter
1 tsp. vanilla
2 1/4 c. powdered sugar

Preheat oven to 350*. Combine first 5 ingredients. using a wire whisk, mix flour, powder, soda,salt and spices. Add to pumpkin mixture, mix well. Pour into floured and greased 15*10 pan. Bake for 25 minutes (if doubling the recipe bake 2 pans for 37 min). Cool and frost. Cut into bars

Date Crumb Bars

FILLING
1 lb. pitted dates
2/3 c. brown sugar
2/3 c. orange juice
1 Tbls. vanilla

CRUST
1 1/2 c. oats
1 1/2 c. flour
1 c. brown sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1 pinch of salt
1 c. unsalted butter, chilled and cubed
3/4 c. walnuts, chopped

Stir dates, sugar and juice in saucepan over medium heat until sugar dissolves. Simmer til dates are tender and syrup is thick. Cool. Mix in vanilla. Puree in food processor til smooth. Preheat oven to 350*. Butter a 13*9 pan. Mix crumb ingredients with fingers, minus the nuts. Press 1/2 crumb mixture into pan, spread filling on top. Add nuts to top crust and sprinkle over filling. Bake for 40 minus or til golden. Cool, cut, serve.

Lemon Bars

2 1/4 C. sugar
6 eggs
6 Tbls. flour
Zest of one whole lemon
3/4 c. lemon juice
powdered sugar
3 drops yellow food coloring

CRUST
1 c. soft margarine
3/4 c. sugar
3 c. flour

Combine ingredients for crust, press into ungreased 15*10 pan. Bake at 350 degrees for 20 minutes or til golden. Combine other ingredients, beat for 2 minutes. Pour over hot crust. Bake at 350 degrees for 25 minutes. Sift top with powdered sugar.
These are one of my husbands favorite treats, he gets them for special occasions like fathers day and birthdays.

Oatmeal Raisin Chews

2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. quick oats
1 c. dark brown sugar, packed
1/2 c. white sugar
1 c. salted butter, softened
2 Tbls. honey
2 tsp. vanilla
3 large eggs
1 1/2 c. raisins
1/2 c. walnuts, chopped
1/2 c. coconut
1 c. chocolate chips

Preheat oven to 300. In a medium bowl combine flour, soda, salt and oats. mix well. In a large bowl blend sugars with electric mixer, add butter and mix to form a grainy paste. Add honey, vanilla, and eggs. Mix at medium speed until light and fluffy. Add in the flour mixture, raisins, walnuts, coconut, and chocolate. Do NOT over mix. Drop by Tbls. onto ungreased cookie sheets. Bake for 18 minutes at 300.

Peanut Butter Balls

2 -2 1/2 lbs. powdered sugar
2 sticks soft margarine
1 can eagle condensed milk
1 1/2 -2 c. peanut butter
2 packages chocolate chips
shaved parafin wax

Mix using hands or Bosch. Roll into 1 inch balls, chill at least 1 hour. Melt chocolate and small amount of parafin wax over double boiler. Dip balls into chocolate using toothpicks. Place on wax paper to cool. Keep refrigerated after being made.

Snicker Doodles

Mix thoroughly
1 C. shortening
1 1/2 C. sugar
2 eggs

2 3/4 c. flour
2 tsp. cream of tartar
1 tsp baking soda
1/2 tsp. salt
cinnamon and sugar

Sift last 4 ingredients, blend with wet. Roll into balls, roll into sugar and cinnamon. Place on ungreased cookie sheet or silpat. Bake at 400 for 8-10 minutes, should be soft when they come out. Let cool slightly than repress into sugar and cinnamon.

Oats-n-Honey Pie

1/2 c.melted butter
1/2 c. brown sugar
3/4 c. corn syrup
3 eggs
1 tsp. vanilla
1/8 tsp.salt
2 packages (4 bars) Oats-n-Honey nature valley granola bars
1/4 c. oats
1/2 C. chopped walnuts
1/4 C. chocolate chips

Preheat oven to 350. Mix wet ingredients, than add dry. Bake for 45 minutes at 350. Cover edges for last 15 minutes. Let sit for at least 1 hour before cutting.

Beans and Rice

1 medium onion
1/2 red pepper
1/2 green pepper
8 oz. can hunts tomato sauce
olive oil
salt and pepper
1 lb. black beans, cooked
cooked rice

Cut onion and peppers into small pieces and saute in olive oil. Add 1/2 -1 tsp. salt and pepper each. Saute on low heat til soft. Add tomato sauce and beans and cook OR place all ingredients in crock pot with a little water and let simmer on low for 8-10 hours. Pour bean mixture over cooked rice.

Still tweaking this

Praline Sweet Potato Souffle

2 - 40 oz. cans sweet potatoes, drained
2 eggs
1 tsp. salt
1/2 c. sugar
1 tsp. vanilla
1/2 c. milk
1 stick butter

TOPPING
3/4 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1 c. shredded coconut
1/3 c. margarine, melted

Heat oven to 325. Combine yams, eggs, salt, sugar, vanilla, milk, and margarine. Blend with mixer until smooth and pour int o a 9 *13 pan. Prepare topping by combining brown sugar, pecans, flour, coconut and margarine. Sprinkle over potatoes. Bake for 45 minutes at 325*

This is almost a dessert it's so good. We only make this for Thanksgiving and Christmas dinner, but it's a well loved family favorite.

Crockpot Chicken Alfredo

3 chicken breasts (frozen)
1 pkg. Italian Dressing (the kind that's dry)
1 cube butter
1 can cream of chicken soup (or cream of mushroom)
8 oz. cream cheese cut into cubes
1/2 of the chicken soup can of water

Place chicken, butter and dressing in crock pot and cook for 2-3 hours on high. Check the chicken to make sure it is cooked all the way through. Remove and cut it up into pieces. Add the last three ingredients into the buttery stuff left in the crock pot and whisk to form a sauce. Put the cut up chicken back in the pot and let it heat and thicken. Serve over noodles or rice. ENJOY!!!

This can also be done on the stove top. prepare noodles. In large frying pan melt better, add chopped chicken and Italian seasoning. when chicken is cooked through, remove from pan with slotted spoon, meanwhile mix in water, soup and cream cheese, using wire whisk stir til melted, add chicken back to sauce. pour sauce over noodles.

Super Flaky Bisquits

1/2 c. butter
2 c. flour
2 t. sugar
4 t. baking powder
1/2 t. salt
1/2 t. cream of tarter
2/3 c. milk

Put all dry ingredients in a bowl with room temperature butter (margarine occasionally) Combine all ingredients using a fork (or pastry cutter) to cut the butter into the dry ingredients. Continue until the butter is at least pea size. Add the milk and continue to cut with a fork until barely moist. Drop onto baking sheets sprayed with Pam, and bake at 450* for 10-12 min.

For Garlic Cheese Biscuits:add 1/2 c. cheddar cheese to mix (or more - the more the better, right?). When cooked, brush on 1/4 c. melted butter combined with 1/4 t. garlic powder.

Okay, so my secret is to touch them as little as possible before baking. That's the only way to make them flakey!

This recipe came from Erin Behme, we had a girls night out and she made bisquits and gravy for us the next morning and these were divine!

Shepherd's Pie

2 Lb.s Ground Beef
2 cans corn or green beans
1 package turkey or brown gravy
4-5 cups mashed potatoes
1/2 c. onion
salt and pepper
paprika

Prepare potatoes. Whip with butter and milk and salt and pepper. Brown meat and onion in skillet. Drain fat. Meanwhile prepare gravy according to directions on package, add to meat. Place in the bottom of a 13*9 pan, and layer with veggies than potatoes. Sprinkle with paprika and bake at 350* for 24-30 minutes.

Sweet Sloppy Joes

2 lbs ground beef
1/2 onion
1/2 green bell pepper
2 tsp. worchestershier sauce
1 tsp. garlic salt
1/2 tsp. chili powder
2 tsp. yellow mustard
2 cups ketchup
14 cup water
1/4 c. plus 2 Tbls. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

brown meat, onion and pepper. Drain off the fat. Add remaining ingredients, simmer on med-low for 1/2 hour. serve over buns.
These are a sweet sloppy joe cause that's the way we like em' uh huh uh huh uh huh