Mostaccioli (Italian Christmas Cookie)--Delish.com

Cookies:

• 2 cup(s) all-purpose flour
• 1/2 cup(s) unsweetened cocoa
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground cloves
• 1/4 teaspoon(s) salt
• 3/4 cup(s) granulated sugar
• 1/2 cup(s) (1 stick) butter or margarine, softened
• 1 large egg
• 1/2 cup(s) whole milk

Chocolate Glaze:

• 3 tablespoon(s) unsweetened cocoa
• 1 1/4 cup(s) confectioners' sugar
• Christmas colored sprinkles
• 
  
• Directions
• 1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
  2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
  3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
     Serving size = 1 cookie

Sausage Cornbread Stuffing--Our Best Bites

9×13″ pan of cornbread (can be made a couple days ahead of time to dry out, but not necessary)
16-19 ounces sweet Italian sausage
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 large Granny Smith apple, peeled, cored, and finely chopped
3/4 c. chicken broth
1/4 c. melted salted butter
Sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)
Rosemary (1/2 teaspoon dry or  1 teaspoon fresh chopped rosemary leaves)
Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)
1/4 c. chopped fresh parsley
1/2 teaspoon kosher salt (plus more if necessary)
Tabasco sauce to taste

Instructions:

Preheat oven to 375.

Crumble the pan of cornbread into a  very large bowl. Set aside.

Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.

If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant. Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown. Serves about 12.

Creamy Chicken Lasagna

3 chicken breasts
6 lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
8oz pkg. cream cheese, softened
2 cups shredded cheese
1 jar (26oz) spaghetti sauce (any kind will do)

Cook noodles, rinse with cold water, and set aside.

Boil chicken until cooked all the way through, then shred. Pre-heat oven to 350 degrees.

Dissolve bouillon cube in hot water. In bowl, mix chicken w/ bouillon, cream cheese, and 1 cup of cheese.

Spread 1/3 spaghetti sauce in bottom of 9 inch square pan. Lay down noodles on top of sauce, cutting noodles to the right size. Cover with half of chicken mixture. Repeat layers. Top with remaining sauce & sprinkle w/ cheese.

Bake 45 minutes.

Honey Chicken

2-3 chicken breasts, cut in half
1 tsp curry powder
1/4 cup yellow mustard
1 tsp salt
1/4 cup butter/margarine
1/2 cup honey

1) Heat oven to 375

2) Melt butter in shallow baking dish. Stir in the rest of the ingredients, except chicken. Roll chicken in mixture and bake for 30-40 minutes (depending on how thick your chicken is.

3) Turn chicken every 15 minutes while baking. Serve over rice.

Egg Drop Soup

4 cups chicken broth or stock
3 eggs, lightly beaten
1-2 green onions, minced
1/4 tsp pepper
Salt to taste

1) In a saucepan, bring chicken broth to a boil. Add the pepper and salt, and let boil for another minute.

2) Very slowly pour in slightly beaten eggs in a steady stream, then whisk (with a wire whisk) rapidly  in a clockwise direction until shreds form.

3) Garnish with green onions or dried chives

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
15 oz canned pumpkin (NOT pumpkin pie mix!!!)
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Preheat the oven to 350 degrees F. 


Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly. 


Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 


In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. 


Bake for 60 to 70 minutes. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and slice.

Famous Mint Brownies-tastykitchen.com

FOR THE BROWNIES:

1 cup Melted Butter

½ cups Cocoa Powder

2 cups Sugar

4 whole Eggs Beaten

1 teaspoon Vanilla Extract

½ teaspoons Salt

1½ cup Flour

_____

FOR THE MINT FROSTING:

½ cups Butter, Softened

2 Tablespoons Milk

2 cups Powdered Sugar

1 teaspoon Peppermint Extract

5 drops Green Food Coloring

_____

FOR THE GANACHE TOPPING:

½ cups Butter

1½ cup Semi-Sweet Chocolate Chips

1) Preheat oven to 350 degrees.

2) For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

3) Pour into a 9×13 pan sprayed with cooking spray.

4) Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

5) While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

6) Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

7) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

Perfect Pie Crust

**Yields 2 pie crusts

1 cup butter flavored shortening (I use the sticks because it's easier)

2 cups flour

1 tsp salt

1/4 cup cold water

1) Using a pastry cutter, blend shortening, flour, and salt until crumbly.

2) Add in cold water and combine using a fork. Keep combining until the dough forms a ball.

3) Divide into 2 balls.

Peach Cream Pie-AllRecipes

1 cup white sugar

1/3 cup butter

1/3 cup all-purpose flour

1 egg

1 teaspoon vanilla extract

3 cups fresh peaches - pitted, skinned, and sliced

1 recipe pastry for a 9 inch single crust pie

*1 beaten egg to baste onto crust before adding peaches

1) Line a 9 inch pie pan with crust. Beat 1 egg, and brush onto the bottom and sides of the pie crust.

2) Place peaches in the unbaked pie shell.

3) Cream together the sugar and butter. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.

4) Bake at 400 degrees for 15 minutes, then 325 degrees for 40 minutes.

PERFECT Pizza Dough

3 cups flour

1 TBSP yeast

1 tsp sugar

1 TBSP vegetable oil

1 cup really warm water (I just let the tap water get warm to the touch)

1/2 tsp. salt

1) Put all ingredients in a stand mixer bowl in order EXCEPT salt.

2) Start mixing with dough hook, THEN add salt.

3) Let mix for 7 minutes.

4) Preheat oven to LOWEST setting, let it warm up, then turn heat off.

5) Take dough and place into a greased bowl. Flip dough so that both sides have "grease" on them. Cover bowl with towel.

6) Let dough rise for 1 hour in warm oven. Remove dough and punch it down.

7) Use olive oil OR corn meal on the bottom of the pizza pan(s). Add toppings. Bake at 425 for 12-15 minutes.

**This is a single recipe and it's enough dough for 1 large size cookie sheet, just for reference.

Super Burritos with Sauce

MMM! One of my favorites from growing up!

FILLING:

1 pound ground beef

1 cup onion, chopped

1/2 cup green pepper, chopped

1 clove garlic, minced

1/4 cup water

1 TBSP chili powder

1/4 tsp cumin

1 cup cooked rice

1 4-ounce can green peppers, drained AND divided

8 10-inch tortillas

1 cup shredded cheddar cheese

1) In a large skillet/electric frying pan cook ground been, onion, garlic, and green pepper till the meat is brown. Drain off fat, and return to skillet. Add water, chili powder, and cumin. Cook for about 5 minutes until most of the water has evaporated.

2) Turn off heat and add cooked rice and HALF of the chili peppers (the remained chili peppers will be used in the sauce).

3) Assembly: warm tortillas; add 1/2 of filling into center of tortilla, then sprinkle cheese over filling. Fold the bottom of the tortilla over the filling, then the top, then each side until it forms a square. You can secure it with a toothpick if you'd like.

4) Arrange burritos on a baking sheet. Bake at 350 for 10-12 minutes, until the tortillas start to brown they're heated through.

BURRITO SAUCE:

2 TBSP butter

3 TBSP flour, DIVIDED

1 cup chicken broth

8 oz. sour cream

remaining chili peppers

--Melt butter in saucepan, then stir in 1 TBSP of flour. Mix well. Whisk in chicken broth all at once. Cook and stir over medium heat until thickened and bubbly, then cook and stir 1 minutes more.

--Combine sour cream with the remaining 2 TBSP of flour. Add sour cream mixture and remaining green chili peppers into the sauce. Cook and stir for about 1 minute until warm and combined.

*Pour over the burritos.

Blueberry Jello Supreme

2 cups hot water

2 small pkgs. blueberry Jello

20 oz. can crushed pineapple

1 can blueberry pie filling

--Dissolve Jello in hot water, whisking constantly. Add other ingredients and mix well. Pour into a 9x13 inch dish, and put in fridge until firm (usually about 4 hours or more).

8 oz. cream cheese (low fat cream cheese works perfectly)

1/2 pint sour cream

1/2 cup granulated sugar

1 tsp. vanilla

1/2 cup chopped nuts (optional)

--Whip together the cream cheese, sour cream, sugar, and vanilla, wiping the sides of bowl as you mix. Put over top of the Jello mixture.

--Sprinkle nuts over top of the cream cheese mixture just before serving, if desired.

Molasses Cookies

**These cookies are SOOOO good! I always get rave reviews when I make them**

3/4 cup butter-flavored shortening (NO SUBSTITUTIONS!!)

1 cup sugar

1/4 cup molasses

2 cups flour

1 egg

2 tsp baking soda

1/2 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

-Beat shortening, sugar, and egg together really well. Add remaining items, one at a time. Drop

by teaspoonful on UNgreased baking sheet. Bake at 375 for 8-10 minutes, until soft and brown.

**I use my large cookie scoop for bigger cookies, and they have to bake for about 11 1/2 mins.

Grilled Sour Cream Hamburgers

1 pound ground beef

1/3 cup sour cream

1/4 cup seasoned bread crumbs

1/3 cup shredded cheddar cheese

1 tsp kosher salt

1) Mix everything together, and form into patties (this made 4 regular sized burgers)

2) GRILL to perfection (however you like it)!! These burgers DO fall apart easily, so move them as little as possible.

**We grilled the buns for a few minutes and that really made it yummy. Incredible. MOIST. Delish. We'll never do burgers any other way!

Stuffed Shells

1 12-ounce package jumbo pasta shells
1 pound sweet Italian sausage, casings removed
1 Tbsp minced garlic
1 large egg
16-ounces ricotta cheese
10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
1 Tbsp chopped fresh basil or 1 teaspoon dried basil
1/4 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Jar of tomato sauce

Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.

Spread 1/2 cup tomato sauce over the bottom of the baking dish. Arrange the stuffed pasta shells in the dishes. Spread the remaining sauce over the top of the pasta shells.

At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap).

Heat oven to 375°F; bake for 40 minutes, until bubbly.

Beth's Chocolate Chip Cookies--Allrecipes

2/3 cup butter

2/3 cup butter-flavored shortening

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 TBSP vanilla

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups semi-sweet chocolate chips

-Preheat oven to 375

-Mix everything together well.

-Bake 10-12 minutes in the preheated oven, or until centers are set and very lightly browned. Cool 1-2 minutes on the baking sheet, then move to cooling rack.

Pretzel Salad

PART 1

1 cup salted pretzels, any kind

1/2 cup sugar

1 stick butter

-Melt butter; break pretzels into smaller pieces. Add broken pretzels into butter bowl and add sugar. Stir until pretzels are coated.

-Spread coated pretzels onto a cookie sheet lined with wax paper (for easy clean up).

-Bake at 350 for 7 minutes.

-Let them cool, break apart, and then set aside until RIGHT before you serve the salad.

PART 2

8 oz. cream cheese, softened

1/2 cup sugar

1 can crushed pineapple

12 oz tub of Cool Whip

-Mix cream cheese and sugar together until well blended. Add pineapple and mix well. Fold in Cool whip.

-Refrigerate for at least an hour before serving. Mix in pretzels just before serving so they don't get soft.

MMMMMMMMMMMM!!!!!

Strawberry Watermelon Slushy-Our Best Bites

2 cups seedless watermelon

1 pint of strawberries

1/3 cup sugar

1/3 cup lemon juice

5 ice cubes

-Cut watermelon into cubes, and take the stem off of each strawberry

-Put everything in a blender, and blend until everything is blended really well.

-Enjoy!

These are SOOOOOO awesome on a hot day!

Artichoke Dip

14.5 oz can of artichoke hearts, roughly chopped

1/2 cup mayo

1/2 cup parmesan cheese

1/4-1/2 cup shredded mozzerella cheese

1 tsp garlic powder

pepper to taste

Combine all ingredients. Spray 8x8 or 99 baking dish. Bake at 375 degrees for 20-30 minutes until golden brown. Serve with baguette bread or crackers.

Cinnamon Pecan Popcorn--Our Best Bites

12 C popped popcorn (about 1/2 C kernels)
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark OR white chocolate wafers

1) Preheat oven to 250 degrees

2) Combine popped popcorn and chopped pecans in a LARGE bowl and set side.

3) Mix brown sugar and cinnamon in a 4-cup Pyrex measuring cup (microwave safe!!). Pour Karo syrup on top. Cut the butter into chunks and put it on top of the Karo syrup. Microwave for 30 seconds. Stir to combine.

4) Put the brown sugar mix in the microwave for another 2 minutes; remove and stir. One more time...2 minutes in the micro and stir.

5) Add the baking soda and vanilla and stir well. Pour the brown sugar mix over the popcorn and pecans. Mix well...REALLY well. For probably about 4 or 5 minutes to make sure everything is coated.

6) On a large cookie sheet/jelly roll pan, lay down foil, and then spray it with cooking spray (for easy clean up). Pour popcorn mix on cookie sheet and spread evenly.

7) Bake at 250 degrees for 30 minutes, pulling it out to stir and move around every 10 minutes (so three times total, one time after the 30 minutes of baking is up). While the popcorn is baking, melt your almond bark or white chocolate according to the directions.

8) After the popcorn is done, pour it onto wax paper to let it cool. After it has cooled, drizzle the melted bark/chocolate all over the popcorn. Let it set. EAT, EAT, EAT. MMMMMMMMM!

Cheeseburger Soup

*Recipe from my friend, Lisa*

1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (or frozen hash browns)
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/2 cup sour cream

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Chocolate Chip Cookie Pie

*Nestle website, through one of my FAVORITE websites, ourbestbites.com

1 unbaked pie crust, homemade or store bought

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

3/4 cup REAL butter, softened

1 cup semi-sweet chocolate chips

1 cup chopped nuts (I used pecans)

Vanilla ice cream

1) Preheat oven to 325 degrees.

2) Beat eggs on high in mixing bowl until foamy.

3) Beat in flour, granulated sugar, and brown sugar and mix well.

4) Beat in butter.

5) Stir in morsels and nuts (I just mixed it in my Kitchen Aid for about 20 seconds until it was well blended).

6) Stir into pie shell.

7) Bake for 55-60 minutes, until knife inserted between the edge and center of the pie comes out clean.

8) Leave in pie plate, and cool. Just like chocolate chip cookies, this pie needs to set up before serving or else it will fall apart.

9) Serve with a generous scoop of ice cream!

**I liked this pie better second day after having been refrigerated**

Homemade Bagels

1 batch "Perfect Bread" (follow ingredients and directions)

optional: sesame seeds, dried minced onion, poppy seeds, sea salt, sunflower seeds, cinnamon and sugar, 

1) Punch dough down after it has risen and doubled in size.

2) Pull off pieces that are about the size of a lemon, and roll it into a ball (you can do bigger or smaller bagels).

3) Push a hole through the middle of the dough ball with your thumb and middle finger. Place shaped dough on parchment paper or foil.

4) Repeat steps 2 and 3 until all the dough has been shaped into bagels.

5) Bring 8 cups of water to a boil. Drop 4 "bagels" into the water at a time for 1 minute. When they float to the top of the water, which will happen fairly quickly, flip the bagel.

6) Remove each bagel with a slotted spoon, and place on a lined cookie sheet 2 inches apart.

7) At this point, while the bagels are still a little bit wet, sprinkle any of the optional seeds/toppings on each bagel.

8) Bake at 475 degrees for 15 minutes. Remove immediately and cool.

Perfect Rolls

1 batch "Perfect Bread"

1/2 cup butter, melted

1) After the dough has risen for 1 hour, punch it down and let it rest in the bowl for about 5 minutes.

2) Spray large cookie sheet with cooking spray.

3) Form the dough into a long "snake" like shape. Squeeze pieces of dough off and roll each piece into a ball (I usually make mine the size of a baseball). Place on cookie sheet, about an inch apart.

4) Brush melted butter over the top and sides of each roll.

5) Bake at 350 degrees for 23 minutes, or until the tops of the rolls start to brown.

6) As soon as you remove the rolls from the oven, brush each one with the remaining melted butter. Move onto a cooling rack.

7) Serve warm!!

Perfect Cream Cheese Frosting

**Adapted from a recipe on Allrecipes**

• 3 ounces cream cheese, softened
• 7 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 2 tablespoons milk
• 1 1/2 cups confectioners' sugar
• 1/4 teaspoon salt

1) Mix all ingredients well, then pour over warm cinnamon rolls. IF there are any left (they're extremely addicting), store in the fridge.

Scrumptious Cinnamon Rolls

1 batch of Perfect Bread

1/4 cup butter, softened

1-2 TBSP ground cinnamon

1/2 cup brown sugar

1) After the dough has risen for an hour in the warm oven, and you have removed it, punched it down, and let it rest for 5 minutes, place dough on a lightly floured surface.

1.5) Pre-heat oven to 350 degrees.

2) Roll dough out into a rectangular shape, until dough is about 1/2 inch thick.

3) Spread butter all over the dough, careful not to go to the very edges.

4) Sprinkle cinnamon and sugar over butter, spreading evenly over the dough.

5) Roll the dough longways, and then pinch the seam to keep the roll closed.

6) Slice the dough into 1 inch rounds, and place each round on a sprayed cookie sheet or 9x13 inch pan. Spread them out a little bit, to give them room to rise and expand.

7) Let the rolls rise on the counter for 15ish minutes.

8) Bake the rolls for 22-25 minutes, and immediately top with "Perfect Cream Cheese Frosting"

9) Allow rolls to suit for 10 minutes before serving.

Perfect Bread

3 cups flour

1 TBSP yeast

2 TBSP sugar

1 tsp salt

2 TBSP vegetable oil

1 cup warm water

1) Add yeast, sugar and water in mixing bowl and give it a little mix. Let it sit for 5-10 minutes until yeast is bubbly. Add flour, oil & salt to mixing bowl.

2) Pre-heat oven to LOWEST setting (my oven's lowest is 170 degrees). After it is pre-heated, turn the oven off.

3) Using the dough hook attachment, mix dough on low speed for 7 minutes.

4) Spray a large metal or glass bowl with cooking spray, and place dough in the bowl. Cover the bowl with a towel, and place in warm oven to rise for 30-45 minutes. The dough will double in size. After you remove the dough from the oven, punch it down and let it rest for about 5 minutes.

5) Shape the dough however you want; braid, peasant bread, baguette loaf...whatever floats your boat for the day.

6) Place shaped bread on sprayed cookie sheet or in a sprayed loaf pan, and bake at 350 degrees for 30 minutes.

7) After the bread is done, immediately place on a cooling rack.

**I have also added Italian herbs, cheeses, and minced garlic in with the ingredients before mixing, and it is awesome! Be creative!!**

Pork Fried Rice

1 cup frozen carrots
1 cup frozen broccoli
1 cup frozen peas
1 small can mushrooms, sliced
3 eggs
2 cups warm rice
Soy sauce
Canned pork/leftover pork (optional)

1) Cook rice in rice maker or pot.

2) Cut frozen carrots and broccoli into smaller pieces.

3) Warm ¼ cup of olive oil in a wok or large frying pan. Pour in veggies, and let them sauté until soft.

4) After veggies are soft, push veggies to the outer parts of the wok/pan, and crack the eggs into the middle of the pan. Scramble eggs with whisk or wooden spoon.

5) Add warm rice and canned pork and mix everything together. Add in soy sauce to taste, usually about 1/8-1/4 cup.

Salsa Chicken

2 chicken breasts
1 can of corn
1 can black beans
1 cup salsa

1) Put all ingredients in crock pot on low.

2) After 3 hours, shred chicken, and put it back into the crock. Let it cook on low for 1 more hour.

3) Serve with a little cheddar cheese, dollop of sour cream, guacamole, olives, tomatoes...whatever your pleasure! Dipping tortilla chips isn't a MUST, but who wouldn't want chips for dipping?!

Chicken Rollups (Chicken Pillows)

2 packages crescent rolls
3 chicken breasts, cooked and shredded
1 package cream cheese, softened
Chives (fresh or dried)
Butter, melted
Breadcrumbs

1 can chicken gravy or packet of chicken gravy mix

1) Mix shredded chicken and cream cheese.

2) Wrap in crescent rolls (I use one roll to make a small roll-up for my kids, or two rolls to make a larger roll-up for an adult).

3) Dip rolls in melted butter then cover with breadcrumbs. Bake at 375 for 15-20 until browned. I usually serve this with gravy over the top and mashed potatoes (from potato flakes or pearls) on the side.

Beef Stroganoff

1 pound ground beef

8 oz sour cream

2 TBSP flour

2 tsp beef bouillon granules

2 cups sliced mushrooms

1/2 cup chopped onion

1 clove garlic, minced

2 TBSP butter

*egg noodles or mashed potatoes

1) Mix sour cream and flour. Stir in bouillon, 1/2 cup water, and 1/4 tsp. pepper. Set aside.

2) In skillet, cook meat, then stir in mushrooms, onion, garlic, and butter until cooked and soft.

3) Stir in sour cream mixture. Cook and stir frequently on medium-low heat until thickened and bubbly.

4) Serve over egg noodles or mashed potatoes.

Cheesecake Pie

8 oz. cream cheese

1/3 cup lemon juice

1 can sweetened condensed milk

1 tsp. vanilla

*graham cracker crust

*berry pie filling (cherry or blueberry are our favorites)

1) Whip all ingredients

2) Pour into a graham cracker pie crust

3) Pour pie filling over top

4) Chill until served

Frog Eye Salad

1 cup sugar

2 TBSP flour

2 1/2 tsp salt

1 3/4 cups pineapple juice, drained from cans

2 eggs, beaten

1 TBSP lemon juice

16 oz. acini di pepe

20 oz. crushed pineapple

2 cans pineapple chunks

3 cans (11 oz.) mandarin oranges

16 oz. cool whip

1) In a medium sized pot, combine sugar, flour, and 1/2 tsp. salt.

2) Strain pineapple juice from from fruit. Measure and add to pot, gradually. Then add eggs.

3) Cook until mixture is thick (medium heat), stirring frequently.

4) Add lemon juice, stir, and cool.

5) Cook acini di pepe with remaining 2 tsp. salt. Drain, then rinse thoroughly with cold water. Drain again.

6)Combine egg mixture and acini di pepe. Refrigerate overnight. The pasta will absorb the egg mixture.

7) In a LARGE bowl, add drained fruit and cool whip to the pasta mixture. Mix well!

8) Garnish with a few of the mandarin oranges. Refrigerate until ready to serve.

Mom's Stuffed Mushrooms

1 pound stuffing mushrooms

1/2 cup Italian seasoned bread crumbs

1/4 cup romano cheese

garlic powder

1/4 tsp salt

1/8 tsp pepper

olive oil

1) Clean mushrooms, and carefully remove the stems. Place stems in food processor bowl. Pat mushrooms dry.

2) Add the bread crumbs, romano cheese, garlic powder, salt, and pepper to the stems. Food process until everything is finely combined.

3) Arrange mushrooms in baking dish. Fill each mushroom with stem mixture, pushing it in so it's "packed" in.

4) Drizzle olive oil over each stuffed mushroom.

5) Bake at 350 degrees for 15-25 minutes (baking time depends on size of mushrooms). You want the mushrooms to be dark in color and really soft.

Mom's Spanish Rice

**To make this a meal, add about one pound of cooked ground beef to rice after the rice is finished cooking.**

1/4 cup butter

1 medium onion, chopped

2 cups rice

1/2 tsp salt

1/2 tsp cumin

1/2 cup tomato sauce

4 cups water

1) Melt butter in large saucepan. Add onion and saute until translucent.

2) Add rice and stir for 2 minutes.

3) Add salt, cumin, and sauce and stir well.

4) Add 4 cups of water, stir, and cover with lid. Turn heat down to medium.

5) Allow to cook for 15-20 minutes, until the water is mostly gone. Turn off heat, and let the rice stand for 5 minutes. Stir again.

Oreo Dessert

26 oreos

1/3 cup butter

fudge ice cream topping

12 oz. cool whip

1/2 gallon ice cream, any flavor

caramel sauce (optional)

1) Melt butter. Crush oreos, and then mix with melted butter.

2) Pour into a 9x13 inch pan, spreading evenly, and put in freezer for 10 minutes.

3) Soften ice cream and spread over cookies. Warm fudge topping and pour over ice cream. Spread cool whip over top, then drizzle caramel over cool whip.

4) Freeze.

Ranch Taco Chicken Salad

1 pound boneless skinless chicken breast, cut into strips

1 TBSP oil

1 TBSP chili powder

16 oz. lettuce, sliced into strips

8 oz. salsa

8 oz. ranch salad dressing

1 cup shredded cheddar cheese

crushed bakes tortilla chips

1) Cook chicken, oil, and chili powder until chicken is cooked through.

2) Toss everything together except chips. Mix well.

3) Top with chips, or use chips to dip.

Grandma Edie's Cole Slaw

1 bag prepared cole slaw mix

1/2 cup sugar

1/3 cup apple cider vinegar

2/3 cup mayo

1) Mix sugar, vinegar, and mayo until blended. Pour over cole slaw mix in a bowl and mix well.

2) Let it sit, covered, in the fridge for at least 2 hours before serving. Stir before serving.

Chimichangas

1 pound ground beef
1 garlic clove, minced
1 small-medium sized onion, chopped
4 TBSP flour
-cook these 4 ingredients together until beef is no longer pink, and the onion is soft. Drain, and return to frying pan.

1/2 can corn
7 oz. cooked tomatoes
1 TBSP chili powder
-add to meat mixture, and heat until thick.

shredded cheddar cheese

1) Empty meat mixture into the middle of 6 warmed flour tortillas; put grated Monterrey Jack cheese or Cheddar cheese on top of filling.
2) Fold up all four sides of the tortilla. Spray both sides of tortilla with cooking spray. Place on baking sheet with the folded side down.
3) Bake first side for 5 minutes at 500 degrees.
4) Turn the chimichangas over, and bake the second side for 3 minutes at 500 degrees.

Pasta with Pesto Sauce

**This recipe is from my Muddah**

1 pound linguine
2 cups fresh basil leaves, torn with NO stems
3 TBSP pine nuts
1 clove garlic, minced
1/2 tsp salt
dash of pepper
3/4 cup romano cheese (parmesan or asiago cheeses also work)
1/3 cup olive oil
1/3 cup water

1) Boil linguine until al dente
2) Put all other ingredients into a blend. Blend well.
3) Pour pesto sauce over linguine and serve hot.

Potato Hash Breakfast

24 oz hash browns (shredded or cubed)
3 cups grated cheddar cheese (monterrey jack is great, too)
2-3 cup diced ham OR diced breakfast sausage
3/4 cup evaporated milk
6 eggs, beaten
1/4 tsp salt

1) Grease 9x13 pan. Place frozen hash browns in pan and bake at 425 degrees for 25 minutes, or until potatoes begin to crisp. Remove from oven.
2) Pour cheese on top of the potatoes, and then the ham or sausage on top of the cheese. Beat the eggs, milk, and salt together, then pour over cheese and meat.
3) Bake at 350 degrees for 30-35 minutes, or until a knife inserted comes out clean.

Sweet Potato Casserole

4-6 cups mashed sweet potatoes (boil in water until soft, then mash)
3/4 cup white sugar
2 beaten eggs
1/3 cup butter
1 tsp vanilla
1/2 cup coconut (optional)

Topping
1 cup brown sugar
1/3 cup butter
1 cup chopped pecans
1/3 cup flour

1) Mix the first 6 ingredients well.
2) Pour into a greased 9x13 pan.
3) Mix together topping ingredients. Sprinkle over top of the sweet potato mixture.
4) Bake at 325 degrees for 40 minutes.

Overnight Caramel French Toast

1 loaf French Bread
1/2 cup butter
1 cup brown sugar
3 TBSP corn syrup
6 eggs
1 1/2 cups milk
1 TBSP vanilla
cinnamon

1) Melt butter, brown sugar, and corn syrup over medium heat, stirring constantly.
2) Bring to a boil, then pour into 9x13 pan. Slice bread into 1 inch thick pieces, and lay over caramel mixture.
3) Mix eggs, milk, and vanilla, and pout over bread.
4) Sprinkle the top with cinnamon and cover with plastic wrap. Refrigerate over night.
5) Uncover, and bake at 350 degrees for 45 minutes.

BLT Dip

16 oz. Sour Cream (regular or light)
16 oz. mayo
15-20 grape tomatoes or cherry tomatoes
1 cup cooked crisp bacon, broken into small pieces

1) Cut each tomato in half, and remove the seeds using a paring knife and running water. You don't have to be exact with this, just get out as many of the seeds as you can.
2) Dice the seeded tomatoes into small pieces (I cut each half into 4 or 6 pieces).
3) Mix all 4 ingredients together well, and refrigerate for at least 2 hours, up to 24 hours. The longer it sits in the fridge, the better mixed the flavors become.
4) Serve with crackers. We love using the Club Cracker minis.

Cupcake Cream Filling

1/2 cup sugar

1/3 cup milk

2/3 cup shortening

1/4 tsp salt

1 TBSP water

1 tsp vanilla

3/4 cup powdered sugar

1) Beat all of the ingredients, EXCEPT for the powdered sugar, for 5-7 minutes on medium speed, until it is light and fluffy.

2) Add in the powdered sugar and beat for 3 more minutes.

3) Put filling into a piping bag or plastic bag with a tiny hole cut out of one corner.

4) Push the tip of bag into the middle of each cupcake, squeeze out filling until each cupcake is filled (it will feel like the filling is pushing your bag out of the cupcake).

5) Frost cupcakes to hide the filling hole.

Olive Garden Alfredo Sauce

1 stick butter

2 cups heavy cream

1/8 tsp garlic powder

1/8 tsp black pepper

1/4 cup grated parmesan cheese (or romano or asiago)

1 cup grilled chicken breast, cut into small pieces or strips (optional)

cooked pasta (whatever kind you like!)

1) Melt butter in a saucepan over medium heat

2) Add cream, garlic powder, and pepper and let it simmer for 10 minutes, or until thick.

3) When sauce reaches desired consistency, remove from heat and stir in cheese.

4) Pour sauce over cooked pasta and coat.

Mom's Clam Sauce

7 oz. minced clams

1/4 cup Olive oil

1/4 cup butter

3 cloves minced garlic (3/4 tsp garlic powder)

2 TSBP chopped parsley

1/2 tsp salt

linguine noodles, cooked

1) Drain clams, but keep all the juice; set the juice aside.

2) Heat oil and butter.

3) Add garlic and saute for 3-4 minutes; remove from heat

4) Stir in clam liquids, parsley, and salt. Bring to a boil, stirring periodically.

5) Reduce heat, and simmer uncovered for 10 minutes.

6) Add clams and simmer for 3 minutes.

7) Pour over cooked linguine and combine.

**Delicious with grated parmesan, romano, or asiago cheese

Potato Hash

My family had this dish with most holiday dinners.

2 lb. bag frozen hash browns (cubes or shredded)

2 cans cream of chicken soup

2 cups sour cream

1/2 cup chopped onion

1 tsp salt

1/2 tsp pepper

Topping:

10 oz. shredded cheddar cheese

1/4 cup melted butter

1 cup crushed corn flakes

1) Combine all ingredients EXCEPT the topping ingredients. Mix well.

2) Spread potato mixture in a greased 9x13 inch pan.

3) Spread cheddar cheese over top of the potato mixture. Melt butter, and combine with the corn flakes while chopping corn flakes into smaller pieces.

4) Sprinkle on top of the cheese.

5) Bake at 375 for 45 minutes- 1 hour.

Moist Chocolate Cake

1 box chocolate cake mix

1 tsp cinnamon (optional)

1 cup mayo (not salad dressing or miracle whip)

1 cup water

3 eggs

1) Preheat oven to 350. Spray and flour 2 nine inch round pans.

2) Combine cake mix and cinnamon. Add mayo, water, and eggs. Mix on low for 30 seconds or until combined.

3)Pour evenly between two pans.

4) Bake 30-35 minutes. Cool IN pans on wire racks for 10 minutes. Remove and cool completely before frosting.

**I've made this cake with a number of different frostings, and all of them taste great!**

Streusel Cake

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1/4 cup shortening

3/4 cup milk

1 egg

Topping:

1/2 cup brown sugar

2 tsp cinnamon

1/2 cup finely chopped pecans

2 TBSP melted butter

1) Preheat oven to 375. Grease 8x8 pan

2) Blend all ingredients and spread half the batter in pan.

3) Sprinkle half of the topping mix over batter already in pan.

4) Top with remaining batter, then sprinkle remaining topping mix on top of batter.

5) Bake 25-30 minutes

Chocolate Cherry Cake

*This recipe is from Grandma Edie*

1 Chocolate Cake Mix

1 20 oz. can Cherry Pie Filling

2 eggs

Frosting:

1/3 cup milk

1/3 cup butter

1 cup white sugar

1 cup semi-sweet chocolate chips

1) Mix the ingredients together well.

2) Bake in a greased 9x13 inch pan.

3) Bake at 350 for about 30 minutes.

When the cake has 10 minutes left:

1) Boil the milk, butter, and sugar until the sugar dissolves, stirring consistently

2) After sugar has dissolved, turn off the heat and add in chocolate chips. Stir until the chocolate chips are completely melted.

3) SPread over warm cake and let them both cool.

**The frosting starts to stiffen as it cools. You don't want to start making it TOO early on while the cake is baking.**

JELLO Dessert

1 small box JELLO, any flavor (strawberry is our favorite)

1 small box Vanilla Cook&Serve pudding

1 small box Cook&Serve Tapioca pudding

8 oz. cool whip

-Bring 3 cups water to a boil

-Add pkg of JELLO and stir until it is dissolved.

-Add pkgs of vanilla and Tapioca pudding. Stir until it comes to a boil.

-Pour into a large bowl, and refrigerate until completely cool.

-After it had cooled completely, fold in 8 oz. tub of cool whip.

-Refrigerate for one hour before serving.

Orange Frosted Cranberry Cookies--bettycrocker.com

Cookies

1	cup granulated sugar
1/2	cup packed brown sugar
1	cup butter or margarine, softened
1	teaspoon grated orange peel
2	tablespoons orange juice
1	egg
2 1/2	cups Gold Medal® all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon salt
2	cups dried cranberries

Glaze

1 1/2	cups powdered sugar
1/2	teaspoon grated orange peel
3	to 4 tablespoons orange juice (depending on how thick you want your glaze) -Heat oven to 375°F. Spray cookie sheet with cooking spray. -In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries. -Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. -Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. -Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. -In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.