Cheese Broccoli Ham Bake

16 ounces rotini pasta
1 (14 ounce) package frozen broccoli, cooked and drained
1 Tbls olive oil
2 cups diced fully cooked ham
2 cups shredded cheddar cheese

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/2 teaspoon ground black pepper
1 tsp. salt
Cook pasta for 10-12 minutes, drain and pour into a 10*15 inch greased casserole dish.  In a nonstick saucepan heat oil and add diced ham.  Cook ham til browned, add broccoli til water evaporates.  In a seperate saucepan melt butter, add garlic powder and cream cheese stirring with wisk til smooth.  Next add milk, parmesan salt and black pepper whisking til smooth, allow sauce to bubble and thicken.  pour sauce over pasta, add meat and broccoli and cheese, stir together and bake in a preheated 350* oven for about 1/2 hour.

Yeast Donuts (Krispie Kreme Knockoff)

2 cups scalded milk

1/2 cup butter

2/3 cup sugar, divided

1 teaspoon salt

2 tablespoons yeast

4 eggs (beaten)

1/4 teaspoon nutmeg

7 cups sifted flour

Glaze

3 cups powdered sugar

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup cold water

Chocolate Glaze

4 oz. chocolate chips

3 Tbls. Butter

1 1/2 cup powdered sugar

3 Tbls hot water

(Melt chocolate and butter in microwave, than add sugar and hot water)

Directions:
Scald Milk in Microwave.  Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.

Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour, I do this in the Bosch.

Add rest of flour (dough will be sticky)

Knead for 5 minutes then allow to rise for 1-1 1/2 hours.

Roll out dough, cut into shapes. Use a large cookie cutter and than a small circular one for the centers.  With remaining dough cut into squares or triangles.

Do not re-roll dough, then allow to rise for 1 hour.

Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Do not allow oil to get so hot it burns the donut.Toss in the doughnut holes first, let those cook, and then proceed to the donuts.

Let them cool on a paper towel - helps get the glaze to stick.
Dip in warm glazes.  I also dipped some into powdered sugar or cinnamon sugar mixture and added additional toppings like sprinkles, toasted coconuts,  nuts, or stuffed some with Jelly.

Whoopie Pies

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour milk (1 cup reg. milk with 1 tsp. vinegar)
2 teaspoons baking soda
1 cup hot water
4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
 Frosting
1 1/2 cups shortening
4 cups confectioners' sugar
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 tablespoons vanilla extract
2 egg whites, beaten stiff  (about 1-2 min beaten)

Directions

1.Preheat the oven to 400 degrees. Grease cookie sheets.

2.In a large bowl, cream together shortening and sugar until light and fluffy. Beat in the eggs, than blend in vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water in seperate bowl, then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.

3.Bake for 6- 8 minutes in the preheated oven, move to racks to cool.
4.To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cakes. Makes approx. 42 whoopie pies.

Smoked salmon spread

8 oz cream cheese
1/2 cup. sour cream
1 Tbls. lemon juice
1 Tbls. dillweed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. creamy horseradish
8 oz. smoked salmon

Blend in a food processor til smooth, and chill.  Serve with Bagels, crackers, or toast.

Raspberry Fudge Brownies

Brownie
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup miniature chocolate chips
Filling
1/2 cup evaporated milk
1 egg yolk
1 ounce  semisweet baking chocolate chips
Topping
6 ounces cream cheese, softened
2 tablespoons seedless raspberry jam
1 cup frozen whipped topping, thawed
2 drops red food coloring (optional)
1.Preheat an oven to 350 degrees F. Line an 8 inch square baking pan with aluminum foil.

2.In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan.

3.Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. Cool pan on wire rack.

4.Whisk together the evaporated milk and egg yolk in a small saucepan. Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. Stir until the chocolate is melted and smooth. Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.

5.Beat the cream cheese with the raspberry jam in a large bowl until smooth. Fold in the whipped topping, and add the food coloring if desired. Top the cooled brownies with the frosting, using a cake comb to create a design. Cut brownies into 16 squares, then cut each square in half diagonally to form triangles.
From allrecipes.com

Date Nut Loaf

1 cup dates, pitted and chopped

1 cup water 

1/2 cup butter

1 cup white sugar 

1 teaspoon baking soda

1 1/2 cups all-purpose flour

1 egg, beaten

1 teaspoon vanilla extract

1 cup chopped walnuts

Glaze

1/4 cup butter 

1/3 cup heavy cream

1/2 cup brown sugar

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.

2.Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.

3.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.

4.To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
recipe off allrecipes.com

Frosted Brownies

1 Cup melted butter
2 cups sugar
4 eggs
2 tsp. vanilla
2/3 cup cocoa powder
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder

FROSTING
6 tbls. butter melted
6 tbls cocoa powder
2 tbls honey
2 tsp. vanilla
2 cups powdered sugar

Recipe may be halved and prepared in an 8*8 dish.  Preheat oven to 350*. Grease and flour a 9*13 pan.  Melt butter in microwave, stir in sugar, eggs and vanilla.  Beat in Cocoa, flour, salt and baking powder.  Spread batter into prepared pan.  Bake for 25 minutes. 

Meanwhile make frosting by combining melted butter, cocoa, honey, vanilla and sugar.  Frost while brownies are warm.
This recipe came from allrecipes.com under Best Brownies.

Bacon & Cheese Anaheim Peppers

10 Anaheim Peppers, split in half and de-seeded

12 oz. cream cheese, softened

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

1 1/2 cup grated cheddar cheese

2 packages thick cut bacon

Take tops off the Peppers. Split and remove seeds. Mix cheeses, garlic, and cayenne in a bowl. Place a rounded teaspoon into each prepared pepper and flatten cheese with the back of a spoon. Place bacon on cookie sheets and precook bacon under broiler for 8 minutes. Remove from oven, and place 1 piece of bacon on each pepper. Put peppers back under broiler for 5 minutes. You can take them out now and serve them for a crispier pepper. If you want a softer pepper, without opening oven, turn down heat to 350* and cook for 6 minutes longer.

Angelines Honey Whole Wheat Bread

4 Cups Bread flour
1/4 cup ground Flax Seed or Wheat germ
2 tsp. salt
5  tsp. yeast
3 cups water
3/4 cup powdered milk
1/2 Cup honey
4 Tbs oil
4 Cups Whole Wheat Flour

In Bosch place the 4 cups of the bread flour, flax seed, salt and yeast, stir together with hands. In a microwave bowl heat water for 2 minutes or til hot to touch. Add milk, honey and oil, whisk. Slowly add to flour mixture, than on medium speed blend for 3 minutes. Add the whole wheat flour and kneed on high for 6 minutes.

Using shortening, grease 2 bread pans, divide dough, make loaves and place in pans. Grease the tops of the loaves with shortening and cover. Let rise for about 35-45 minutes or til doubled.

Bake in a 375* oven for 35 minutes. Remove from pan, butter tops and cool on a wire rack. We Serve this with butter and honey for a nutritious after school snack, yum!

Black Beans and Rice II

2 Tbls. oil
1 onion diced
2 tsp garlic minced
3 cans black beans, drained
1 can diced tomatoes

1 can chicken broth
1 1/2 tsp. cumin
1/2 tsp. ground oregano
1/2 tsp. cayenne pepper
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream

In a stock pot heat oil, and cook onion and garlic til soft. Add beans, tomatoes, broth, cumin, oregano, salt and cayenne. Simmer on medium heat for about 30 minutes or until desired consistancy. Pour over rice. Sprinkle with cheddar cheese and add a dollop of sour cream.

Oven Pot Roast

1/2 cup flour

Pepper to taste

2 Tbls. Montreal Steak Seasoning

3 1/2 pound rump roast

1/4 cup butter

1 envelope onion soup mix

1 can cream of mushroom soup

3/4 cup water

Pre heat oven to 325*. Mix flour, pepper and steak seasoning in large bowl. Dredge the rump roast in the flour mixture, coating evenly, discard extra. In a large skillet, melt butter and brown roast on all sides. Place roast in a 3 quart casserole dish. In a small bowl combine onion soup mix, soup and water, pour over top of roast. Cover and bake for 3 hours.

This comes out super moist as it bakes in it's own gravy.

Erika's Black Bottom Coconut Cream Pie

1 Pillsbury Pastry, cooked
2/3 Cup Semi Sweet chocolate
1 Cup Heavy whipping cream, divided
1 Cup sugar
1/2 Cup flour
1/4 tsp. salt
2 Cups Coconut Milk (I used 1- 14 oz can and added regular milk to equal 2 cups)
1 Cup milk
3 large egg yolks
1 -7 oz. package sweetened flaked coconut, divided
2 Tbls. margarine
2 tsp. coconut extract

Line pie pan with pastry and prick with fork generously. Bake according to package directions til browned. Let cool.

Meanwhile combine the chocolate chips and 1/3 cup heavy cream in a saucepan. Melt over low heat stirring constantly. Remove from heat and pour into cooled pie shell.

In a medium saucepan stir together sugar, flour, salt and 1/4 cup milk, stir til smooth. Gradually add remaining 3/4 cup milk, then stir in the 2 cups of coconut milk. Bring the mixture to a boil over medium-high heat, stirring constantly, than reduce heat to low and cook til it resembles pudding, total time on heat is about 7 minutes. Remove from heat.

Gently whip the egg yolks in a small bowl. Gradually add a few tablespoons of hot milk mixture into egg yolks, whisking vigorously, continuing to add a few Tbls. at a time til eggs come to room temperature. Pour this egg/milk mixture into the hot mixture, stirring quickly to blend. Place back over medium heat and cooking for 3 more minutes or til thickened.

Remove from heat and add 1 1/2 cups more coconut, margarine, almond and coconut extracts. Let cool about 10 minutes than pour over the chocolate pie crust. Place plastic wrap over pie and chill over night or for several hours to set up. When set, whip remaining cream and pipe or spread on top of pie, and sprinkle top with toasted coconut. (To toast: place coconut on a single layer sheet and bake at 350* for 8 minutes)
**This pie must be chilled over night or for several hours**
This recipe is off my friends cooking blog, she's an amazing cook and I love to try her recipes, I absolutly adored this one and will be making it again and again. Visit her site for some yummy stuff! http://erikathecookingqueen.blogspot.com/

Chicken Wild Rice Soup

4 cups water
8 oz. fresh diced mushrooms (optional)
3-4 chicken breasts cubed
1 pound cut carrots
3 stalks finely diced celery
1  finely chopped onion
1 tbls. parsly flakes
6 chicken bullion cubes
1/2 tsp. garlic powder
2 bags uncle bens instant wild rice

1/2 c. butter
1/3 c. flour
1-2 cups more water depending on desired consistency
1 can coconut milk
1 can cream of mushroom soup



Combine first 9 ingredients, bring to boil, reduce heat to medium low, cover and cook for 1/2 hour. Cook the 90 second rice in microwave and add  to soup. In saucepan melt butter, add flour til smooth, than add about 1 cup water.  Stir tip thickend, add rough to soup and stir tip blended.  Add coconut milk and cream of mushroom soup. Cook an additional 5-10 minutes. More water may be added for your desired liking.