Crockpot Pork Chops

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

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

Healthy Carrott-Applesauce Muffins

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

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

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

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

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

Christmas Popcorn

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

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

Ninja Pancakes

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

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

Ham and Cheese Crescent Snacks

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

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

Shepherd's Pie

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

1 cup cheddar cheese
salt and pepper
paprika

Prepare potatoes, whip with butter and milk.  Brown meat and onion in skillet, and season with salt and pepper. 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 drained veggies, top with potatoes.  Sprinkle with cheddar cheese and paprika and bake at 350* for 30 minutes

Championship Ribs

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

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

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

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

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

Peanut Butter Brownies

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

                                                                    

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

1  cup semisweet chocolate chips       

1/4  cup butter                                             

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

Matt's Flour Tortillas

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

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

Green tomato salsa

1 1/2 lbs. Green tomatoes, chopped

1 large ripe red tomato

2 Jalapeno peppers; seed/mince

1 Garlic clove; finely chopped

1/4 c Cilantro leaves; chopped

1/4 c Parsley leaves; chopped

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

3 tb Lime juice

1-1/2 ts Sugar

1/2 ts Salt

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

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

Refrigerator Dinner Rolls

1 C. warm water
2 tsp. sugar
5 tsp. yeast
1/2 C. butter, melted
1/2 C. sugar
3 eggs
1 tsp. salt
4 - 4 1/2 C. flour

*Combine water, yeast and sugar in Bosch   Let rise 5 minutes.  Add butter, eggs, salt and flour.  Blend for 5 minutes.  cover and refrigerate 2 hours-4 days.
*Grease 15*10 pan, turn out dough onto floured surface. Divide in half. Cut into 24 equal pieces. Roll each into a ball, place into pan. Cover, let rise 2 hours or til doubled. Bake at 375* for 15-18 minutes. Brush with butter.

Spareribs with Zesty Honey Sauce

1 C. Chili Sauce
1/2-3/4 C. honey
1/4 C. minced onion
1 Tbls. Worcestershire sauce
1 tsp. Dijon mustard
3 Lbs. Pork spareribs

Combine ingredients in saucepan, cook and stir over medium heat til boiling. Reduce heat to low, simmer uncovered for 5 minutes. Preheat oven to 375*. Sprinkle ribs with salt and pepper. Place on rack, cover with foil, roast for 45 minutes. Uncover, brush with sauce, roast additional 45 minutes brushing every 15 minutes. Cook til tender.

Meat Loaf

2 eggs
3/4 cup milk
1 cup italian style bread crumbs
1/2 of an onion, chopped
2 Tbls. dry parsley
1 tsp. salt
1/2 tsp. basil
1 1/2 pounds hamburger

1/4- 1/2 cup ketchup
1/4 cup honey bbq sauce
3 Tbls. brown sugar
1 tsp. mustard

Mix first 8 ingredients and pat into a casserole dish...we like ours about 2 inches deep.  Mix topping and spread ontop.  Bake in a 350 degree oven uncovered for 1 to 1 hour 15 minutes.

Mornin' French Toast

4 eggs, beaten
1 cup milk
2 Tbls. sugar
2 tsp. vanilla
1 heaping tsp. cinnamon
1/4 tsp. nutmeg
12  slices of wheat bread

Heat griddle, and spray with cooking spray.  Mix all ingredients with a wire wisk and quickly dip bread on both sides, placing on griddle.  Cook for 2-3 minutes on each side.  Enjoy with your favorite toppings.

Banana chocolate chip Bread

5-6 mashed ripe bananas
1 Cup Sugar
1/2 C. cooking oil
2 eggs

2 Cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg

1 cup chocolate chips

Grease the bottom of either 4 small loaf pans or two larger loaf pans.  Set aside. In a large bowl mash bananas, add sugar, oil and eggs, combine.  Gently add flour, powder, soda, cinnamon and nutmeg.  mix vigorously incorporating the flour mixture into wet ingredients.  Fold in Chocolate chips, divide dough evenly into pans.   Bake in a 350 degree.  4 loafs for 35 minutes or 2 loaves for 45 minutes. Cool in pan for 5 minutes than flip out onto wire racks.

Chocolate Peanut Butter Cake

•1/2 cup butter, softened
•2-1/4 cups packed brown sugar
•3 eggs
•3 ounces unsweetened chocolate, melted and cooled
•2 teaspoons vanilla extract
•2-1/4 cups all-purpose flour
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup (8 ounces) sour cream
•1 cup water

•FROSTING
:•1 cup butter, softened
•1 cup peanut butter
•4 cups confectioners' sugar
•1/4 cup milk
•2 teaspoons vanilla extract
•1 cup finely chopped peanuts (optional)

Directions
•In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

•Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

•For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

•Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake.
Recipe can be found on tasteofhome.com

Crockpot Sesame Pork Ribs

3/4 c. Brown sugar
3 Tbls. honey
1/2 C. soy sauce
1/2 C. ketchup
2 Tbls. vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. red pepper
1 onion, sliced
2 Tbls. sesame seeds
4 lbs. boneless country style pork ribs

In crock pot add onions to the bottom, mix remaining ingredients  add ribs and cover.  cook on low for 6-7 hours. Put in broiled with sesame seeds for a few minutes.

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

1/4 C. butter
1 onion finely diced
1/2 c. finely diced bell pepper
s cans black beans, undrained
1 can  tomatoes sauce

1  tsp. cumin
1 tsp. ground oregano
1/8 tsp. cayenne pepper (more to taste)
1 tsp. salt
Cooked rice (we use sticky rice)
Cheddar cheese
Sour cream

In a stock pot heat butter, and cook onion and bell pepper til soft. Add beans, tomatoes, 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/

Angelines Chicken Wild Rice Soup

4 cups water

4 Tbls chicken better than Boullion
1 tsp. garlic powder

3/4 pound baby carrots, sliced

3 stalks finely diced celery

1/2 an onion, finely diced

2 bags uncle bens instant wild rice

1 deli chicken, pull off and cube the meat

2 Tbls. parsley

1/2 c. butter
1/2 c. flour
1-2 cups more water
2 cans coconut milk
1 can cream of mushroom soup

Salt and Pepper to taste

In a saucepan add water, bullion, garlic powder, onion, celery and carrots.  Bring to a boil.  While that is coming to a boil, open rice and microwave for 2 minutes, add rice to vegetables.  Continue to cook until the vegetables are tender.

In saucepan melt butter, add flour til smooth, then add about 1 cup more water, the coconut milk and cream of mushroom soup.  Stir til blended and immediately add to the pot.  Add the chicken and parsley last, season with salt and pepper and cook for at least 5 more minutes til it thickens.   More water may be added to desired consistency.  

German Macaroons

2 and 3/4 C. flaked TOASTED coconut
4 egg whites
1 C. sugar
1 tsp. cinnamon
1/2 tsp. almond extract

1.Preheat oven to 250*, line cookie sheets with parchment paper.
2. In a large bowl whip egg whites til' very stiff. Gradually sprinkle in sugar, cinnamon and almond on low speed. Fold in Coconut.  Spoon small tsp sized balls onto lined cookie sheets.
3. Bake for 30-35 minutes, or until dry and can peel away from paper. cool on wire racks and store in airtight container.
This recipe addapted off of allrecipes.com

Easy Lasagna (with cottage cheese)

1 package lasagna noodles
1 lb. hamburger
1 1/2 jars Ragu spaghetti sauce
16 oz. small curd cottage cheese
1 1/2 lbs. mozzarella cheese (sometimes I mix cheddar in there too)
2 eggs
3/4 cup Parmesan cheese
3 tsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 tsp. garlic powder

Cook noodles til' according to package. Drain and rinse with cold water. Brown meat in large skillet. Add sauce, salt, pepper, basil and garlic to sauce, simmer. In small bowl combine cottage cheese, eggs, Parmesan and parsley. Layer sauce in bottom of 9 * 13, layer noodles, meat sauce, cottage cheese mixture, than cheese, doing 3 layers. Bake in 350* oven for 40 minutes.

Chewy Blonde Brownies

1/2 Cups butter or margarine melted
2 C. packed Brown Sugar
2 large Eggs
1 1/2 Cups Flour
1 tsp. salt
2 tsp. vanilla
2 tsp. baking powder

Preheat oven to 350*. Melt margarine in bowl. Add brown sugar and then eggs. Stir in flour, salt, and baking powder. Add vanilla. Spread into a well greased and floured 9 * 13. Bake for 20-25 minutes. Cool, cut and enjoy.

This recipe was given to me by my bishops wife after she brought in a meal to our family when I broke my shoulder...and they did wonders to cheer me up. I hope you enjoy them as much as our family does.

Icing -hard drying

Image taken from Web
1 cup. confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
Your choice of extract:
1/2 tsp. almond
1 tsp vanilla
1/4 tsp. peppermint
1/4 tsp orange or
1/4 tsp. lemon
assorted food colorings

Mix all ingredients and than add your food coloring. You may need to add more milk 1/2 tsp at a time to get desired consistency. You don' want it too runny. While icing is wet you'll want to add your sprinkles. You can wait about 1/2 hour and than add additional colored icings to decorate without them sinking into previous icing. It takes a few hours of drying for them to be stackable. The icing will set up shiny and and beautiful, and the colors will remain bright and glossy.

Sugar Cookies II (Our favorite)

COOKIES
1 1/2 C. Butter
2 cups sugar
4 eggs
1 tsp. vanilla
5 cups flour
2 tsp. baking powder
3/4 tsp. salt


ICING
1 C. confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
1/2 tsp. almond extract, 1 tsp. vanilla, or 1/4 tsp. peppermint, orange or lemon extract
(blend all ingredients and than add food colorings. You might need to add 1-2 more tsp. of milk to get desired consistency. This icing dries hard and stays shiny and colors stay brilliant)

In a large bowl cream together butter and sugar. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover and chill for 1-24 hours.

Preheat oven to 400* Roll out dough on sugared or floured counter til 1/4 to 1/2 inch. Cut into shapes with cutters and place on ungreased cookie sheets. Bake 6-8 minutes. Cool completely and than frost with icing.

THIS IS THE RECIPE WE USE FOR OUR CHRISTMAS COOKIES, YUM!

Peanut Chocolate Fudge Brownies

2 sticks butter
8 ounces plus 6 ounces semi sweet chocolate chips- DIVIDED
1/2 Cup + 1 Tbls. cocoa powder
3 Tbls. vegetable oil
3 large eggs
1 1/2 Tbls. Postum powder
1 Tbl. Vanilla
1 1/4 C. Sugar
3/4 C. flour
1/2 Tbls. baking powder
1/2 tsp. salt
1/2 C. smooth Peanut Butter

Preheat oven to 350. spray a 9*13 inch pan

Melt butter, 1/2 pound chocolate chips, cocoa and oil in a bowl. Allow to cool slightly. In a large bowl stir eggs, postum, vanilla, sugar. Stir in the warm chocolate mixture.

In a medium bowl stir together flour, baking powder and salt. Add to chocolate mixture. Add remaining chocolate chips to batter. Pour into prepared pan. Spoon peanut butter over top, and cut through with a knife

Bake for 20 minutes, than rap the pan against the oven to allow air to escape, and cook for 15 minutes more. Allow to cool thoroughly, and than refrigerate, cut into bars, and keep cold. YUMMY!

Jalapeno' Chedder Dip

2 fresh Jalapeno Peppers, finely chopped
3 cups finely shredded cheddar cheese
1 Cup Mayo (you might need a few more Tbls. depending on consistency you want)
3/4 tsp. cayenne pepper
1 tsp. garlic powder

Mix all ingredients in a bowl and serve with favorite crackers or chips

Moist Cinnamon Breakfast Cake

1/2 C. shortening
1 C. sugar
1/2 C. cinnamon applesauce
8 oz. sour cream
2 eggs
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

1/2 C. brown sugar
2 tsp. cinnamon

Grease a 9*13 pan. Preheat oven to 350*. Cream together shortening, sugar, applesauce, eggs, sour cream and vanilla. Add in flour, baking powder, soda and salt...blend til moist. With a spatula spread half the batter into the pan. Mix brown sugar and cinnamon, sprinkle half the cinnamon mixture onto batter. Layer with remaining batter and top with cinnamon mixture. Bake for 30-35 minutes or til knife comes out clean.

Leftover Ham Casserole

4 Cups cooked sticky rice
3 cups cooked cubed ham
2 cans cr. of mushroom soup
16 oz. sour cream
1/2 tsp. poultry seasoning
1/2 tsp. Black pepper
2 tubes Ritz crackers, crushed
1 stick margarine


mix first 6 ingredients in a 9*13 pan. Melt margarine and add to crackers. sprinkle over top and bake for 35 minutes at 350*.

Marshmallow Fondant

A couple of my cakes using Marshmallow Fondant

16 ounces mini Marshmallows
2 Tbls. Water
1/2 Cup Crisco
2 lbs. Powdered Sugar
1-2 tsp. Almond or Vanilla Extract

In a large microwave bowl, melt marshmallows and water, stirring every 30 seconds. Takes about 2 minutes. Remove from microwave and add in Crisco and Artificial flavorings. If I am only doing one color this is when I would add the coloring in as well. Stir til melted. In the same bowl I add about 2/3 of the powdered sugar and blend using hands. Dump out onto clean surface and kneed in the rest of the powdered sugar. At this point you may need to add another tablespoon or two of Crisco to get the desired consistency. You want the texture to be soft and workable, not sticky and not crumbly. To store keep in airtight Ziploc bags in the refrigerator for a few weeks, if you working with it out of the fridge you can microwave it fo 10 seconds at a time to soften it up. Be careful not to over heat in microwave. I like to roll it immediately. Roll out on counter top sprinkled with cornstarch to prevent sticking to desired thickness.
Place on top of frosted cakes and tuck underneath. Use extras for making shapes. Get creative, add food colorings, and have Fun!

There is a sight that explains this in great detail, for further instruction you can visit: http://whatscookingamerica.net/PegW/Fondant.htm

My friend Erica posted this on her food blog, and I tried it a couple years ago, and ever since I don't know what I'd do without my Fondant, I make it for all my cakes, I love it! Well, I love working with it, I roll it really thin, and use it that way cause I think the texture of fondant on cake is a little weird. However, it makes everything come out beautiful looking.

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