Cannoli

Filling
32 oz. container of Ricotta Cheese
1 1/2 - 1 3/4 C. Powdered sugar
1 Tbsl. vanilla
1/2 tsp. cinnamon
1/4 C. Mini Chocolate chips

Drain as much liquid as you can out of the ricotta first; Than Beat the ricotta in Bosch with paddle attachment til smooth. Add sugar, vanilla and cinnamon; blend til fully incorporated. Fold in Chocolate chips. Place filling in a large Ziploc bag and refrigerate til your ready to fill Pastry shells. Keep unused filling in Refrigerator. (If you have time you can try and strain your ricotta through cheese cloth, though I never do this)

Shells
4 C. flour
3 Tbls butter
2 egg yolks
2 Tbls. sugar
1/4 tsp. salt
3/4 C. Italian Red wine

Lard or Oil for Frying

Mix flour, sugar, and salt In bowl. cut in butter. Add egg yolks, Stir in wine, until a dough like consistency forms. If the dough feels wet and sticky add more flour, if it feels too dry add more wine. You'll need to knead the dough for probably 15 minutes to get it to form, this is a very stiff dough. Cover dough and let stand for 1/2-1 hour. Roll out the dough until super thin (this takes a lot of work, but you want it super thin to get the right blistering) than cut into 4 inch circles. wrap circles around cannoli forms. Seal dough on by brushing with egg yolk. Fry in Lard until brown (lard gives the best flavor but you may also use oil), approximately 1 minute. Lift out with tongs; Drain, and gently remove forms. Cool shells thoroughly before filling.

When your ready to fill your shells, clip a small portion off of one of the corners of the Ziploc bag. Squeeze filling into shells, and dip both ends into more mini chocolate chips or chopped nuts. You may want to sprinkle with powdered sugar. Since the cannoli cream filling will cause your cannoli shell to get soggy eventually, it is best to fill your cannoli shells no more than 4 hours before serving them.

Makes about 26 - 4" round cannoli's

Hints: Cannoli forms can be found at kitchen stores, they are metal tubes and come in 2 sizes, they are usually 1 inch in diameter. Some people use a broom stick cut to size instead of metal forms, but I've never done that either.
Mascarpone cheese can be substituded in this recipe for the ricotta,andt it will not have to be strained.

Ice Cream Sandwich Cookies

1 C. margarine
1 C. white sugar
1 C. brown sugar
1 tsp. vanilla
2 eggs
2 Cups flour
1 tsp. baking soda
1 tsp. salt
1/2 C. cocoa powder
2 1/2 cups chocolate chips

1/2 Gallon Vanilla or cookies and cream ice cream, softened slightly

Pre heat oven to 375*. Blend sugars and butter in Bosch. Add vanilla and eggs; cream together til smooth. Add flour, soda, salt and cocoa powder, blend. Stir in chocolate chips. Spray cookie sheets with Pam, using a tablespoon drop 12 mounds and than flatten out as much as possible. Cook for 8 minutes. Let cool 2 minutes on counter before transferring to wire rack. Soften a 1/2 gallon of dryers vanilla or cookies and cream ice cream. Place a mound of ice cream between two cookies, wrap in Saran wrap and squeeze together to tighten the cookies. Freeze until your ready to eat them. Makes 4 dozen cookies, and 2 dozen sandwiches.

We find the the chocolate chips get hard as they freeze, but are still really yummy. You may want to try this recipe without adding the chocolate chips? Worth a try.

Easy Chocolate Lovers CheesePIE

3 packages cream cheese, softened (24 ounces total)
3/4 C. sugar
3 eggs
1 tsp. vanilla
1 2/3 C. Hershey's mini chocolate chips
2 - Oreo graham cracker crusts (6 oz. size)

TOPPING
2 Tbls. whipping cream or milk
1/3 cup chocolate chips

Heat oven to 450*. Beat cream cheese ands sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250*; continue baking 30 minutes. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C chips and whipping cream in small bowl, microwave for 30 seconds or until melted and smooth. Spread over top of cheesepie. Refrigerate til set. Cover; refrigerate leftover cheesepie.

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.

Moms Chicken Pot Pie

1 1/2 cups baby carrots, sliced

2 extra-large potatoes, or 3 medium potatoes, peeled and diced

1 cup petite frozen peas
3 cups cooked cubed chicken or turkey (I like to use deli chicken)

1/2 cup onion, chopped (I leave this out sometimes)

6 Tbls.  butter
1/3 c. flour
1/2 tsp. dried marjoram
2 Tbls. dried parsley
1/2 tsp. pepper

1 tsp. salt

2-3 Cups water

2 Tbls. chicken bouillon (or better than bouillon)

4 Tbls. poultry gravy powder

1 box of pie crust (2 crusts total)

Preheat oven to 450*. Take Crust out of fridge to warm up while you make filling.  Dice your chicken and add to a large bowl.  To a medium stockpot boil water and cook carrots about 8 minutes, then add in potatoes, cook for another 14 minutes or til softened but still firm.  Add in peas and immediately drain. add vegetables to chicken and toss.  In same pot melt butter and cook onion until soft, stir in flour, salt and pepper and herbs.  Whisk in water, bouillon, and poultry gravy cook til thick and bubbly. Stir this into the filling.  Place one crust into a pie pan, pulling up sides so you have room to fold top onto it.   Pour filling in, and layer with top crust, sealing edges.  Make a couple slits in the top. Bake at 450* for 22 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*