Maple Mustard Glazed Chicken

 4 tsp. olive oil
6-8 chicken breasts
1 tsp. black pepper
1 tsp. salt
1/2 cup maple syrup

1/2 cup chicken broth
4 tsp. fresh thyme
4 medium garlic gloves
2 Tbls apple cider vinegar
2 Tbls. Dijon mustard

Preheat oven to 400*.  Heat oven proof skillet over medium high, add oil.  Sprinkle chicken with salt and pepper and add to pan, saute 2 minutes on each side.  Remove chicken from pan.  Add broth, syrup, thyme, garlic to pan.  Bring to a boil.  Cook 2 minutes stirring frequently.  Add vinegar and mustard, cook 1 more minute.  Return chicken to pan, and spoon mustard mixture over chicken. Bake for 10 minutes or til done.  Remove chicken from pan, let stand 5 minutes.  Place pan over medium heat, cook mustard mixture 2 minutes or until liquid is syrupy, serve with chicken.

Chocolate Muffins

 4 eggs

2 Cups buttermilk

4 tsp. Vanilla

2 sticks butter slightly melted

3 1/2 cups flour

1 1/3 dark cocoa

2 1/2 brown sugar

2 tsp. Baking powder

2 tsp. Baking soda

1 tsp. Salt

2 Cups chocolate chips 

Bake at 350• for 15 minutes

Almond Joys

14 ounce can sweetened condensed milk

14 ounce bag sweetened flakes coconut

4 1/2 cup powdered sugar

42 whole almonds

4 cups chocolate, melted

In medium bowl combine milk, coconut and sugar, with clean hands shape 1 Tbls. Of mixture into ovals, and place on cookie sheet lined with parchment paper (should make about 42). Place in freezer for 1/2 hour. 

Melt chocolate 30 seconds at a time in microwave safe bowl, using a fork dip coconut patties, drip off excess chocolate and place on parchment paper. Freeze for 10 minutes. 

Beef Stroganoff - Dianna Whitmer

1 1/2 lbs. stew meat or hamburger
3 Tbsp. oil
1 1/2 C. thinly sliced onion
1 1/2 tsp salt
1 tsp. dry mustard
1 C. water
1 glove minced garlic
4 oz. can mushrooms
1 t. Worcestershire sauce
2 Tbls. flour
1/4 tsp. pepper
1 tsp. beef boullion
1/2 pint sour cream

Cut meat into small pieces, brown in oil.  add onion, garlic, and cook until onion is clear.  Add mushrooms and cook lightly.  Stir in flour, salt, mustard, pepper.  add bullion, water and worcestershire sauce.  stir to blend.  Cover and cook slowly until meat is tender.  Stir in sour cream.  Serve over hot noodles or rice.  

Sugar Monster Cookies

1 C. shortening

1 1/2 cup sugar

1 cup plain yogurt

2 eggs

5 1/2 cups flour

3 tsp baking powder

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

Mix all except flour and than Stir in flour.   Drop dough by large tablespoon onto cookie sheet lined with silpat.  Oil botttom of a galss, dip in sugar, and flatten cookies.  Bake 10-12 minutes or until lightly browned.  Cool.  Mkes 48 larger cookies.

Chicken Casserole

4 Cups cooked cubed chicken
1 Box wild rice cooked
2 Cans sliced water chestnuts
1 can cream of celery soup
1 can cream of chicken soup
1/2 cup mayonaisse
1 medium onion chopped
3 stalks celery chopped
1 cup grated cheddar cheese

combine all ingredients, except cheese.  Put in a sprayed 9*13 pan, layer cheese ontop, bake 30-40 minutes in 350* oven.  

Parker House Rolls

1 1/2 C. Hot water
2 Tbls. Yeast
1/2 C. sugar
1/2 C. oil
2 tsp. salt
2 eggs
4 1/2 C. flour

Mix water, yeast, sugar, and salt until all is dissolved. Stir in oil, eggs and 1/2 the flour.  Stir in remaining ingredients, and mix well. scrape bowl, cover with a towel and let rise.  Punch dough down, scrape sides of bowls, cover and let rise until double again.  Roll out 1/2 inch thick on floured surface, cut into circles using glass, fold circles in half and pinch together to seal, place in creased pan, let rise 30 minutes.  Bake at 350* for 15 minutes.

Wandas Chocolate Chip Cookies

8 1/2 ounces cake flour

8 1/2 ounces bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp course salt

2 1/2 sticks unsalted butter

10 ounces light brown sugar

8 ounces white sugar

2 large eggs

2 tsps. Natural Vanilla extract

20 ounces 60% chocolate chips

Sea salt

*Sift flour, baking soda, baking powder, and salt into a bowl. 

* Using a mixer, cream the butter and sugar together for five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and milk until just combined. Drop chocolate pieces in and incorporate them with out breaking them. Press plastic wrap against Joe and refrigerate for 24 hours. Dough may Be refrigerated for up to 72 hours

* When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or nonstick mat, set aside.

* Scoop 2 1/2 ounce rounds of dough onto baking sheet. (Making sure to turn horizontally any chocolate pieces that are poking out it will make for a more attractive cookie)

* sprinkle lightly with sea salt and bake until golden brown but still soft about 18 minutes. Transfer sheet to a wire rack for 10 minutes then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. 

Chocolate Glaze

4 ounces semi sweet chocolate

3 Tbls. Butter

1 1/2 C. Powdered sugar

3-5 Tbls. Hot water

Melt butter and chocolate in microwave for 45 seconds. Be in powdered sugar and hot water until smooth and of drizzling consistency.

Flaky Pie Crust

2 cups flour
2 tsp. Sugar ( for sweet pie)
2 sticks salted butter
1/2 cup sour cream

Whisk together dry ingredients. Cut in butter til course crumb texture. Stir in sour cream and knead with hands into a round disk. Wrap in steam wrap and refrigerate 1/2Hour to 1 hour.

Ugly Duckling Cake

1 yellow cake mix
16 oz canned fruit
2 1/2 c sweetened coconut
2 eggs
1/2 c. Butter
1/2 c. Sugar
1/2 c. Canned evaporated milk

Preheat oven to 325*, spray a 9*13 pan. With electric mixer add cake mix, fruit with syrup, 1 cup coconut and eggs. Mix for 2 minutes. Pour into pan sprinkle with brown sugar bake for 45 minutes. While cake is cooking make frosting. Heat bitter, sugar and milk on medium/low stirring occasionally. Once it boils, boil 2 minutes, remove add coconut, and pour over hot cake when removed from oven.

Three Bean Salad

1 can garbanzo beans
1 can kidney beans
1 can green beans
1 can sweet corn
1/2 red bell pepper
1/2 cup chopped red onion

1/4 cup red wine vinegar
4-5 Tbls.  sugar
1/2 teaspoon celery salt
2 tablespoons canola oil
2 tsp. Minced garlic
*Rinse and drain the vegetables add to bowl.
*Combine vinegar sugar celery salt oil and garlic.
*Pour over vegetables and chill the salad

Potato Salad

6 to 8 medium potatoes 1 1/4 cup mayonnaise
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 5 stocks celery
1/3 cup chopped onion
1/2 cup chopped dill pickles
6 to 8 boiled eggs
*boil potatoes til cooked but firm. Drain add to bowl the cut celery onion and pickles. add potatoes and diced  eggs. Mix in remaining ingredients, cover and chill.

Dads Donuts

5 teaspoons of yeast
1/3 cup water warmed
1 1/2 cup milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening (or butter)
5 cups flour
oil for frying

CHOCOLATE GLAZE
4 ounces semi sweet chocolate
3 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons hot water

*Melt chocolate and butter in microwave.
*Add powdered sugar and hot water
*Blend till smooth


DONUT GLAZE
1/2 cup butter melted
2 cups powdered sugar
2 teaspoons vanilla
5 to 7 tablespoons evaporated milk

*In a mixer combine warm water and yeast, let dissolve for five minutes.
*In microwave bowl, heat milk for two minutes remove and let cool.
*Add milk sugar salt eggs shortening and 2 cups flour two bowl of yeast. Mix for two minutes at medium speed.
*Add the remaining 3 cups of flour and continue mixing dough. Scraping downsides.
*Place in a large greased bowl. Cover and let rise for 1 to 2 hours or till doubled.
*Roll out onto a floured surface about 1/4 inch thick. Cut into donuts and donut holes. Place on cookie sheet lined with silpat. Let stand about 15 minutes.
*Carefully drop donuts into hot oil a few at a time. Try turning once for about three minutes or until golden brown, drain on paper towels.

Chili Seasoning Mix Packets

1/4 cup chili powder
2 teaspoons salt
2 teaspoons onion powder
3 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons garlic powder
1/4 cup brown sugar

*Mix together

Gooey Microwave Lava Cake

• 3 Tablespoons / Melted Butter
• 3 Tablespoons of Sugar
• 4 Tablespoons of  Flour
• 2 tablespoons of Unsweetened Cocoa
• Pinch of Salt
• 3 Tablespoons of Milk
• 1 Egg
• 1/2 a Teaspoon of Baking Soda
• Chunks of your favorite Chocolate or chocolate candies

1. Use a glass bowl for this recipe and it will serve two. 
2. Melt the butter in the mug about 20 seconds. . Using a fork, add the sugar, flour, baking soda, cocoa and salt. Stir through until it starts to combine.
   Spoon in the milk. Crack in an egg. .
   Stir well until l smooth.
3. Drop on the chocolate in and around the top of the batter and allow to drop naturally down.. Spoon  a Tbls of water over the uncooked cake..
4. Place in the microwave for 1 minute 20 seconds.
   Remove once cooked and the top of your lava cake should be slightly moist when you touch it with your finger.  Dig in!

Liams Chocolate Decadent Pie

A chocolate graham crust, a decadent chocolate cream filling, a fresh whipped cream. Perfect Holiday treat.

Ingredients

• Crust 
• 1 1/2 cups Oreos, no cream
• 8 tablespoons butter, plus more for greasing the plate
• 1/4 cup dark brown sugar
• 1 tablespoon Hershey’s Special Dark cocoa 
• 
  
• Filling
• 3 1/2 cups half-and-half
• 8 tablespoons butter, cut into chunks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 9 egg yolks
• 9 oz. semi-sweet chocolate, chopped
• 2 oz. bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 
  
• Topping
• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• Chocolate chips, for garnish

Instructions

1. Crust : Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
2. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. 
3. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.
4. Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
5. Filling : In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
6. In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
7. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
8. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
9. Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding)
10. Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl. 
11. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
12. Topping : When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
13. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

Jalapeño Popper dip

8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Combine all of the ingredients into a medium bowl.  Stir well. Spread in a 9*13 pan.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 30 minutes or until bubbly, in a 350• oven.

German Pancakes

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)

INSTRUCTIONS:

1. Melt butter in bowl and place in pan
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar., pour the batter  into the baking dish.
4. Cook 25-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
5. Serve immediately with powdered sugar or syrup. 

Tornado Pineapple Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 20 oz can crushed pineapple, undrained

CREAM CHEESE FROSTING:

• 4 oz. Cream cheese
• 3 Tbls butter 
• 2 1/4 C powdered sugar
• 1 tsp. Vanilla
• 1 cup coconut shredded

Mix all cake ingredients in kitchensid. Pour into sprayed 9x13 inch pan and bake in 350• oven for 35  minutes or until center of the cake is done.

Blend frosting ingredients and spread when cake is cool. Keep covered.