Pumpkin Chocolate Chip Cookies

1 c. canned pumpkin
1 c. white sugar
1/2 c. oil
1 egg
2 1/2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 Tbs. vanilla extract
2 c. chocolate chips
Combine pumpkin, sugar, oil and egg. Mix well. Add flour, powder, cinnamon and salt. Dissolve soda with milk and stir in. Add vanilla and chocolate chips. Mix well.
Drop by spoonful on greased cookie sheet and bake at 350 degrees for about 10 minutes.
Frosting:
1/2 pkg. cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Sherelle

Vanishing Oatmeal Raisin Cookies

Ingredients
2 sticks butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.

From: Quaker Oats

Island Teriyaki Stir-fry

3 c. broccoli
3 c. cauliflower
2 c. snow peas
2 c. carrots, chopped
1 green zucchini squash, sliced
1 bottle island teriyaki sauce
2 Tbs. olive oil
1 box noodles (i use whole grain rotini)


Heat olive oil in large pan. Saute veggies for about 15 minutes. In a separate pan cook noodles. Pour teriyaki sauce over veggies and cook on Med/low heat for about 10 minutes. Drain noodles. Add veggies and sauce to noodles and serve.

Mexican Lasagna

1 can corn
1 can black beans
1 can pinto beans
1 bag baby spinach, chopped finely in food processor
1 bunch green onions, chopped finely in food processor
salt and pepper to taste
1 24oz. jar salsa (I like cascade pride, medium)
2 cups shredded cheese, Mexican blend
1 bag corn chips

Preheat oven to 425 degrees.
In a large bowl combine green onion, spinach, a dash of coarse salt, and pepper. Set aside.
Drain beans and corn. Combine in another bowl.
Spray a casserole dish with a cooking spray.

Assemble lasagna in this order:Tortillas (may overlap), half of the bean/corn mixture, salsa, spinach mixture, and cheese. Press in gently. Repeat another layer of the ingredients ending with cheese. Press in gently.

Cover the dish with tin foil and bake about 25 minutes. Remove foil and bake another 10 or 15 minutes more.

Top with sour cream, diced avocados and salsa.

*you can easily add shredded chicken breast to this dish.

Vegetarian Breakfast Burritos

1 Tbs. olive oil

1 potato, cubed

1 package firm tofu, cubed (rinse with water and pat dry with a paper towel)

1 Tbs. turmeric

1 green pepper, diced

1 red pepper, diced

1 small sweet onion, diced

salt and pepper to taste

whole wheat tortillas, warmed

avocado, diced

sour cream

salsa

Heat olive oil in a large frying pan. Add the potatoes and stir. Cook for about 5 minutes. Add tofu and turmeric. Stir. Add peppers, onion, salt, and pepper. Cook for about 20 minutes, stirring often. Serve in tortillas with avocado, sour cream, and salsa.

Triple Chocolate Cupcakes

1 (18.25 oz.) package milk chocolate cake mix

1 (3.4 oz.) package instant chocolate pudding

1 cup sour cream

1/2 cup warm water

1/3 cup vegetable oil

4 eggs (room temp.)

1 1/2 cups mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Line cupcake pans with baking cups.

3. In a large mixing bowl, combine all ingredients except chocolate chips.

4. Mix 2 minutes on medium speed.

5. Increase speed to medium-high; mix 3 minutes.

6. Stir in chocolate chips.

7. Spoon into cupcake pans.

8. Bake at 350 for 20-22 minutes or until toothpick inserted comes out clean. Cool and frost.

Makes about 24 cupcakes

Cookies and Cream Frosting
1 package (large) Cookies and Cream, instant Jell-O pudding
2 c. powdered sugar
1 c. cold milk

1 (8 oz.) container Cool Whip

8 oreo cookies crumbled into tiny pieces. Combine the pudding, powdered sugar and milk in a mixing bowl. Beat for about 1 minute, until it is well blended. Fold in Cool Whip and cookies. Spread on cooled cupcakes and keep refrigerated.

*sprinkle more crushed oreos on top for the dirt effect.

Hoisin Marinated Salmon

6 Tbsp soy sauce
4 Tbsp hoisin sauce
4 Tbsp olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
2 scallions, minced
2 Tbsp minced ginger
1/2 tsp ground pepper
8 salmon portions (I love Schwan's salmon)

Combine all ingredients, except for the salmon, in a ziploc bag. Seal and shake to combine. Add salmon. Put in the fridge and let sit for at least 30 minutes and no more than 6 hours. Thirty minutes before cooking, set salmon out to come to room temperature. Set oven to 375 degrees. Spray a large baking sheet (with tinfoil) with non-stick spray. Place salmon portions on tray, about 2 inches apart. Spoon marinade over top each piece of salmon. Cook for 20 minutes. Remove from sheet and place on a serving platter.
Rookie Cookie

Awesome Vegetable Dip

2 c. cottage cheese

4 Tbs mayonnaise

2 Tbs chopped tomato

2 Tbs fresh lime juice

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp dried celery flakes

1/2 tsp dried parsley

1/2 tsp dried basil

1/2 tsp taco seasoning

1/2 tsp salt

Blend together in a food processor and chill. (let the flavors meld for a couple hours before serving) Serve with vegetables or crackers.

Chocolate Zucchini Cake

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon

3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla

2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans

Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.

Simply Recipes (picture is also taken from simply reciepes)

Zucchini Muffins

1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla

3 cups grated fresh zucchini

2/3 cup melted unsalted butter

2 teaspoons baking soda
Pinch salt

3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Simply Recipes

Banana Berry Milkshakes

2 bananas
10 strawberries
10 raspberries
2 c. vanilla yogurt
1/2 c. milk
1 tsp. vanilla

Mix in blender.
Serves 4

Delicious Guacamole

6 avocados, mashed or chopped
1/2 sweet onion, diced
3 roma tomatoes, diced
1 jalapeno, seeded and diced
juice of 1 lemon
1/4 c. cilantro, chopped
1 tsp. salt

Mix together and serve with tortilla chips.

Moms Poppy Seed Cake

Cake:

1 yellow or french vanilla cake mix
1 small package lemon creme pudding
1/4 c. poppy seeds

Mix the cake mix per package instructions. Add the pudding mix and poppy seeds. Stir. Bake in greased bundt cake pan per package instructions. Glaze and serve.

Glaze:

2 Tbl. butter

2 Tbl. milk

2 C. powdered sugar

1 Tsp. almond extract

Beat until creamy. Add more milk to thin down if needed.

Colleen

Sloppy Joes

a.k.a. Sloppy Jones at our house.

2lbs. hamburger
1tsp. salt
1tsp. pepper
1tsp. garlic powder
1/2 envelope sloppy joe seasoning mix
1 carrot, peeled and shredded
2 stalks celery, finely chopped
1/2 onion, finely chopped
1/2 c. ketchup
1/4 c. mustard
1/4 c. sugar
2 15oz. cans tomato sauce (or a little less depending on how sloppy you like your joes)

Cook hamburger with salt, pepper, and garlic powder. Use fork to crumble meat. Drain fat. Add remaining ingredients and stir well. Cook on low for 2-3 hours. Stir often. Serve on hamburger buns.

Peanut Butter Cookies

1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour

Beat butter and peanut butter together until creamy. Cream in sugars, baking soda, and baking powder. Add eggs and vanilla and mix well. Stir in flour until well blended. Roll dough into 1 inch balls. Roll balls in granulated sugar and place on ungreased cookie sheet 2 inches apart. Flatten with tines of fork to make a crisscross. Bake at 375 for 9 minutes or until bottoms are lightly brown. Transfer to wire rack to cool.

Orange Rolls

Ingredients

3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour

Spread
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree oven for 15 minutes, or until golden brown.

Glaze

Mix with hand mixer 4 Tbs fresh orange juice and 2 cups powdered sugar.

Soft Sugar Cookies

3 1/4 cups flour
1 tsp soda
1/2 tsp salt
1/2 cup butter-softened
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375 degrees.
In a large bowl sift flour, soda, and salt together and set aside.
Mix butter, sugar, egg, and vanilla. Mix at at medium speed for a couple minutes. Add sour cream and mix.
Slowly combine wet and dry ingredients. Mix on low until well blended. (2 minutes) Roll out on a lightly floured service. Cut and sprinkle with sugar. Put cookies on a prepared cookie sheet and bake for 12 minutes. Cool on a cooling rack. Frost with your favorite frosting. I used this one.

*If you don't have a cookie cutter, use a small glass or cup.

Strawberry Banana Muffins

1 1/2 cups flour

1/3 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup butter

1 cup sour cream

1 large egg

1 tsp vanilla

3/4 cup small diced strawberries

1/2 banana, small diced

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners. (or spray the muffin cups with non-stick spray)
In a large bowl, sift flour, sugar, baking powder, baking soda, and salt.
In a small bowl, mix butter, sour cream, egg, and vanilla together.
Stir butter mixture into flour mixture until just combined.

Fold in strawberries and bananas.

Scoop batter into muffin cups and bake until golden and toothpick comes out clean, about 20 minutes. (batter will be thick)

rookiecookie

Apple Cinnamon Walnut Muffins

Apple Cinnamon Walnut Muffins
1 1/2 cups flour

1/3 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt
1 tsp cinnamon

1/2 cup butter (melted)

1cup sour cream

1 large egg

1 tsp vanilla
1 cup chopped walnuts
1 ½ cups apples (golden delicious), small diced
Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners. (or spray the muffin cups with non-stick spray)
In a large bowl, sift flour, sugar, baking powder, baking soda, salt and cinnamon.
In a small bowl, mix butter, sour cream, egg, and vanilla together.
Stir butter mixture into flour mixture until just combined.

Fold in walnuts and apples.

Scoop batter into muffin cups and bake until golden and toothpick comes out clean, about 20 minutes. (batter will be thick)

Aunt Ida's Brownies

1 C. Melted Margarine
3 C. Sugar
3 tsp. Vanilla
1 tsp. Salt
1/2 C. Cocoa
6 Eggs
3 1/2 C. Flour

In a large bowl melt Imperial margarine in microwave. Add sugar, vanilla, salt, cocoa, and eggs. Mix well. Add flour and mix well. Smooth batter into a sheet cake pan. (cookie sheet) Bake at 375 for 20-25 minutes. When the brownies are cooled, frost with your favorite milk chocolate frosting. After you finish, make wavy lines on the top with a fork.

Basic Muffin Recipe

1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
½ cup butter
1 cup sour cream
1 large egg
1 tsp vanilla
Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners. (or spray the muffin cups with non-stick spray)
In a large bowl, sift flour, sugar, baking powder, baking soda, and salt.
In a small bowl, mix butter, sour cream, egg, and vanilla together.
Stir butter mixture into flour mixture until just combined.
Fold in desired mix-ins.
Scoop batter into muffin cups and bake until golden and toothpick comes out clean, about 20 minutes. (batter will be thick)
Mix-in ideas: berries, chocolate chips, diced bananas, crushed pineapple, coconut, walnuts, almonds, pecans, peaches, apples.
rookiecookie

Cherry Cream Cheese Frosting

8oz. cream cheese, softened
1 tsp. Vanilla
2+ cups powdered sugar
6 maraschino cherries, diced small

Beat cream cheese and vanilla with an electric mixer until creamy and smooth. Add powdered sugar gradually, mixing well until frosting reaches desired consistency. Add more if needed. Fold in maraschino cherries.

Chocolate Frosting

1/4 cup melted butter
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla
2 1/2 cups powdered sugar

Combine butter and cocoa powder and mix until smooth. Add milk and vanilla and mix. Add powdered sugar until you get the desired consistency you want.
Adjust with more milk or powdered sugar if needed.
rookiecookie

Strawberry Frosting

1 c butter- softened
4 cups powdered sugar
1 cup strawberries, diced small

In a large bowl, combine butter and powdered sugar. With a hand mixer on medium speed, mix the butter and sugar until the butter resembles coarse crumbs. Add the strawberries and mix on low for about 2 minutes, or until the frosting is smooth.
rookiecookie

Moms Carmel Corn

2 C. Brown Sugar
1 C. Karo Syrup
2 Cubes Butter
1 Can Sweetened Condensed Milk

Have all ingredients measured out and ready. Boil sugar and syrup. Add butter and milk. Boil 2 more minutes. Stir the whole time. Pour over a large bowl of popcorn and stir.
Colleen

Cinnamon French Toast

Ingredients:
2 eggs
1/2 cup milk
1/2 tsp vanilla
1 tsp cinnamon
3 tsp sugar
pinch nutmeg
6 slices cinnamon swirl bread or your favorite bread
1 tbsp butter
Instructions:
Beat eggs, milk, cinnamon, sugar, and nutmeg in a dish. (I use a pie tin)
Dip bread briefly into the mixture to coat on both sides.
Melt butter on a heated griddle. Medium/Low heat.
Cook for 2 to 3 minutes on each side.

Zesty Italian Pasta Salad

2 bags spiral noodles

1 medium can olives (sliced & drained)

3 cups broccoli

1 cup cherry tomatoes

2 cups cheese (small cubes- I like mozzarella)

1 large bottle zesty Italian dressing

Cook your pasta until al dente. Don't over cook. Let pasta cool before stirring in the remaining ingredients. Keep refrigerated.

Crock-Pot Roast

1 beef chuck roast (boneless large rack)
salt & pepper
1 package McCormick pot roast seasoning packet
1 large onion sliced
5 small russet potatoes cubed (1 inch pieces)
5 carrots chopped (roll cut)
3 c. hot water (divided)
Sprinkle roast with salt and pepper on both sides. Sear roast in heated olive oil. (medium high heat) About 2 minutes per side. Make sure to cover pan to avoid grease mess.

Transfer roast with tongs to crock pot. Mix seasoning with one cup water and pour over roast. Add Veggies and pour remaining water over the top.
Cook on low for 7 hours or on high for 4 1/2 hours
Serve with ketchup, horseradish, or gravy. (I like all three)

Crock-Pot Nachos

1 lb. hamburger
1/2 c. onion chopped
1 can chili beans (pinto, chili peppers, onion, & garlic in a zesty tomato sauce) drained
1 can rotel (with lime juice) drained
1 c. sour cream
1 package Velveeta cheese

Brown hamburger and onions. Drain oil. Put in crock pot. Add beans, rotel, and sour cream.

Stir. Add Velveeta and stir. Cook on low for a couple hours. Stir often.

Serve with tortilla chips and your favorite toppings.

Whole Grain Berry Muffins

1 ½ cups water
1 cup honey
3 ½ cups applesauce
½ teaspoon vanilla

Mix the above ingredients by hand, then add the following dry ingredients:
4 ½ cups 100% whole grain flour
2 ¼ cups old fashioned rolled oats
2 ¼ teaspoon baking soda
½ tablespoon baking powder
½ teaspoon salt
¾ teaspoon cinnamon
½ teaspoon nutmeg
Mix everything (by hand) thoroughly. Then add 4 cups fresh or frozen raspberries or blueberries. Fold in softly. Using a muffin pan with muffin-cupcake liners, scoop a little more than 3/4 cup into each. Bake in a preheated 325 degree oven for 45 –plus minutes. Caution: Don’t over bake or you’ll end up with very dry muffins, so check after 45 minutes. The muffin centers should feel semi-firm to the touch.
Let them cool for a couple hours before eating.
Makes 2 dozen low fat muffins.

Miniature Monte Cristos

6 slices white bread, trimmed
Dijon Mustard
6 thin slices ham
6 thin slices turkey
6 thin slices Swiss cheese
1 cup buttermilk bisquick biscuit mix
2 large eggs
1 (12 fl. oz.) can Evaporated Milk
1/4 teaspoon salt
1/8 teaspoon cinnamon
Crisco or Pure Vegetable Oil
Spicy mustard (optional)
1. On a small sheet of plastic wrap, flatten each slice of trimmed bread with rolling pin. Spread slices with dijon mustard. Top each with 1 slice ham, 1 slice turkey and 1 slice Swiss cheese. Roll up bread tightly, using plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure even log shape. Chill for 30 minutes.

2. Beat together baking mix and eggs in medium bowl to make the batter. Add milk, salt and cinnamon.

3. Heat 1 1/2-inches oil in deep-fryer or deep saucepan to 375°F. Unwrap each roll from the plastic wrap and secure with 4 wooden picks. With serrated knife, slice each roll into 4 pieces, securing each with a wooden pick.

4. Dip each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1 to 2 minutes or until deep golden brown, turning frequently.

5. Drain on paper towels.

Serve immediately or keep warm in 175°F oven.

Serve with spicy mustard, if desired. (I like these with sour cream and raspberry jam)

Fancy Tuna Salad

3 6-oz. cans tuna (I use Starkist or Bumble Bee solid white albacore in water)
3 stalks celery, diced
1 1/2 small green apples, diced
6 green onions, diced
1 c. mayonnaise
3 Tbsp. dijon mustard
1 Tbsp. curry powder
1 Tbsp. dill pickle relish
salt and pepper to taste
1 c. sliced almonds, toasted
In a bowl, combine tuna, celery, apple, and onions. Set aside. In a small bowl, combine mayonnaise, honey mustard, curry powder, relish, and salt and pepper. Pour over tuna mixture and toss to combine. Before serving, add toasted almonds. Serve with crackers or on bread.

Cranberry Meatballs

2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley
1/3 c ketchup
2 T finely chopped onion
2 T soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef

SAUCE:
1 can (16 oz) whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 T brown sugar
1 T prepared mustard
1 T lemon juice

In a bowl, combine the first nine ingredients. Add beef and mix well.
Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees for 10 minutes or until no longer pink.
Transfer with a slotted spoon to a slow cooker or chafing dish.
Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.

Chicken Cordon Bleu Casserole

Spray a 9 x 13 pan.
Layer:
3 C. cooked rice (follow directions on box)
salt and pepper
1 C. cooked diced chicken
2 C. diced ham
3 C. grated Swiss cheese.
Mix Together:
2 cans cream of chicken soup
1 1/2 C. sour cream
juice from one small lemon
1/2 C. milk or more for desired consistency
Pour over top and cook at 350 for 30+ minutes (until bubbly)
*I buy the prepackaged diced chicken. You can find it in the deli meat section of your grocery store.
* Ask your butcher to cut 2- 1 inch thick slices of ham. I like the black forest ham. Then you can dice it at home.
*This recipe is pretty simple. You can add more or less of any of the ingredients.

Fabulous Chocolate Chip Cookies

1 cup butter (softened)
3/4 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
3/4 tsp salt
3/4 tsp baking soda
1 bag chocolate chips (I use a little less)
Cream together butter, sugar, eggs, and vanilla. In separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet. Bake at 350 for 8-10 minutes. (slightly browned) Makes about three dozen.

bonnie

Little Cheddar Meat Loaves

1 egg
3/4 c. milk
1/2 c. chopped onion
1 c. shredded cheddar cheese
1/2 c. quick oats
1/2 tsp. salt
1 lb. lean ground beef
2/3 c. ketchup
1/2 c. brown sugar
1 1/2 tsp. prepared mustard
Beat egg and milk, stir in cheese, oats, onion and salt. Add beef and stir well. Shape into eight loaves and place on a 9x13 or cookie sheet. Combine ketchup, brown sugar and mustard, mix well and spoon over loaves. Bake uncovered at 350 for 45 minutes or until meat is no longer pink.

Firehouse BBQ Grilled Chicken

4 boneless skinless chicken breasts
½ C Frank’s Red Hot Sauce
¾ C Kraft original BBQ sauce (or your favorite)
4 T melted butter
2 T worcestershire sauce
Place all ingredients in a large ziplock bag and marinate for at least an hour. Grill chicken for 5-6 minutes each side or until chicken is cooked through.

jenny

Play Dough

1 C. Flour

1 C. Warm Water

2 t. Cream Of Tartar

1 t. Oil

1/4 C. Salt

Food Coloring

Mix all ingredients, adding food coloring last.

Stir over medium heat until smooth. Remove from pan and knead until blended smooth. You might possibly have to add more flour (like bread). Place in a plastic bag or airtight container when cooled.

Candied Walnuts

Ingredients
1/2 cup sugar

1 1/2 cups raw walnut halves

1/8 teaspoon coarse salt

Method
1- Preheat oven to 350°F.

Use middle rack in oven.

Lay walnuts out on a baking sheet in a single layer.

Bake for 5 minutes.

If not quite toasted enough, toast for 1 or 2 more minutes.

Be careful not to burn.

Remove from oven and let cool in pan on a rack.

2- Pour sugar into a medium saucepan with a thick bottom.

Have walnuts nearby, ready to quickly add to the pan at the right time.

Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is a medium amber.

As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

3- As soon as the walnuts are coated with the sugar mixture, spread them out on a rimmed baking sheet, lined either with a Silpat non-stick mat, or with wax paper or parchment paper. Use two forks to separate the walnuts from each other, working very quickly.

Sprinkle the nuts with the salt. Let cool completely. Makes 1 1/2 cups.

Almond Butter Cookies

1/2 C. Butter (softened)
1 C. Almond Butter*
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
1/8 tsp. Salt
1 C. Crasins (optional)
Mix butter, almond butter, brown sugar, egg, and vanilla in a mixing bowl. Set aside.
Mix flour, baking soda and salt.
Add dry mixture to wet mixture.
Fold in crasins.
Scoop spoonfuls onto a baking dish. (do not form into balls)
Bake @ 375 for 10 minutes or until brown.
Leave cookies on the pan for 3 minutes.
Cool on cooling rack.

*You can substitute almond butter with peanut butter.

Sour Cream Banana Bread

1 c. sugar
1/2 c. oil
2 eggs
1 C. bananas, mashed
1/2 c. sour cream
1 tsp. vanilla
1 1/2 c. white unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. walnuts, chopped

Preheat oven to 350 degrees. Spray bread pan with non-stick cooking spray. In your stand mixer, mix sugar and oil. Add eggs, bananas sour cream and vanilla; mix well. Add flour, baking soda and salt; mix until dry ingredients are moistened. Fold in walnuts. Pour into prepared bread pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted comes out clean. Cool on cooling rack. Remove from pan and serve.

Chicken Enchiladas

2 chicken breasts
1 can green chilies
1 can red enchilada sauce
3 cups cheese
10 corn tortillas
butter

Boil chicken breasts for about 20 minutes. Shred with two forks. Set aside. Spread butter evenly on each tortilla and warm on frying pan. Set aside. Mix green chilies and enchilada sauce together. Coat bottom of pan with enchilada sauce. Spoon chicken, sauce, and cheese to each tortilla. Fold over filling, place enchiladas in pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 25 minutes at 350 or until cheese is melted.

Garnish with shredded lettuce, sour cream and chopped tomatoes.
Serve with Spanish rice and beans.

Sweet and Spicy Thai Dip

1 Jar Sweet and Spicy Thai Sauce (any brand)
1 Large Can Crushed Pinneaple
1 8oz. Block Cream Cheese
1 Box Club Crackers

Combine about 3/4 (more or less to taste) of the Sweet and Spicy Thai Sauce with the entire can of Crushed Pinneaple in a sauce pan and simmer to thicken. Let cool. Spread Cream Cheese flat on platter and pour Sauce and Pinneaple mixture over the top. Spread on Club Crackers and ENJOY!
megan

7-LAYER DIP

Layer in a large glass dish:
1) 1 can refried beans
2) Mix together:
2 ripe avocados
1 jar salsa
1/4 t salt
1/8 t pepper
2 T lemon juice
3) Mix together:
1/2 C mayo
1 C sour cream
1/2 pkg taco seasoning
4) 1 can chopped black olives
5) 4 chopped green onions
6) 3 diced tomatoes
7) Monterey Jack with jalapenos shredded

Chill & serve with corn chips

Aunt Ida’s Canned Salsa

10 Quarts Tomatoes (peeled & chopped)
5 Green Bell Peppers (chopped, remove seeds)
5 Red Bell Peppers (chopped, remove seeds)
5 Lg. Yellow Onions (chopped)
½ of a 4 oz. can of chopped Jalapeños (hot)
1 7oz.Can of chopped Green Chilies (mild)
1TLB. Dry Red Peppers
2TLB. Parsley Flakes
1TLB. Chile Powder
1C. Vinegar
¼ C. Salt
¾ tsp. Cumin

Cook above ingredients for 1 hour. Then add the following:

4 Cans Tomato Paste
4 Cans Tomato Soup
4 Cans Tomato Sauce
2/3 C. Sugar

Cook 1 more hour on medium heat, so it is bubbling just a little. (Not too hot or it will stick to the bottom of the pan.)

Pour into hot jars. Process boiling water bath quarts 40 min. Pints 30 min.

This recipe will make 15 quarts of 30 Pints of salsa.

Mandarin Orange Shake

1 15 oz. can mandarin oranges w/juice
1 tsp. vanilla
1 c. milk
3 c. vanilla ice cream (less or more for desired thickness)
Mix in blender and enjoy.

Crab & Cream Cheese Wontons

1/4 red bell pepper, diced
4 water chestnuts, diced
1 garlic clove (pressed)
1/4 teaspoon black pepper
8 ounces cream cheese (softened)
16-ounce package of crab meat
Wonton Skins

Chop crab meat in food processor. Move to a separate bowl and add cream cheese. Stir well. Combine first 4 ingredients in food processor. Add mixture to crab and cream cheese. Stir well. Place a small amount in wonton skins. (use the directions on the package for stuffing the wontons) Fry. Serve hot.

Banana Peanut Butter Cup Cookies

½ Cup mashed ripe banana, about 1 medium banana
¼ Cup granulated sugar
¼ Cup brown sugar
½ teaspoon vanilla
1 medium egg or ½ of a beaten large egg
¼ Cup creamy peanut butter
¾ Cup whole wheat flour (if you substitute white flour, you’ll have to add more, about 1 Cup)
¼ teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
10 regular size Reeses Peanut Butter Cups, cubed (I cut them in thirds, then thirds again)
1/3 Cup additional sugar for rolling (I used a larger dusting sugar, use what you’d like)

1. Preheat oven to 350 degrees F. Place banana and both sugars into stand or electric mixer on medium speed and mix until well combined. Mix in vanilla, egg and peanut butter until combined on medium speed.
2. Place flour baking powder, baking soda and salt into a bowl. Slowly add to the wet ingredients until JUST combined, then add the Reeses Cups. Don’t over mix this.
3. Scoop cookie dough using a medium cookie scoop, roll into sugar and place onto a parchment or silpat lined baking sheet. Using the palm of your hand, gently press down cookies so they are about ½ inch thick, they don’t spread much. Bake for 7-10 minutes or until cooked but still soft. Let cool for 3 minutes on hot cookie sheet, then transfer to a cooling rack.
Makes about 20 medium cookies
jenny

Creamy Crockpot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts

1 14oz can cream of chicken soup

1 14 oz can cheddar soup

1 14 oz can chicken broth

½ teaspoon salt

¼ teaspoon Cajun seasoning (I used Emeril’s brand)

¼ teaspoon garlic salt seasoning (Lawrys)

1 Cup sour cream

6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)

1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese.
4-6 servings

jenny

Vegetarian Lasagna

32 oz. Cottage Cheese
2 C. Shredded Cheese (Italian blend)
9.75 oz. Prego Chunky Garden Combo Sauce
½ C. Finely Grated Carrots
½ C. Chopped Frozen Spinach
8 oz. Ronzoni Oven Ready Lasagna Noodles
Any other veggies you want to throw in there!

In a mixing bowl combine all ingredients but the noodles. In a casserole dish, layer sauce then noodles. Repeat layering until all noodles are used. Bake @ 350º For 40 Minutes.

Dorito Salad

1 Head Romaine Lettuce, shredded

2 Cans Kidney Beans, drained and rinsed

2 C. Cheddar Cheese, shredded

3 Green Onions, chopped

1 Sm. Can Olives, sliced

2 Roma tomatoes diced

1 Regular Size Bag Nacho Cheese Doritos, broken into pieces

1 Bottle Catalina Dressing

Combine all ingredients in a large bowl.

Do not add dressing until ready to serve.

Calico Beans

12 oz. Pkg. Bacon, cut into 1 inch pieces

1/2 C. Onion, chopped

28 oz. Can Pork and Beans

15 oz. Can Barbecue Beans

15 oz. Can Kidney Beans, drained and rinsed

15-1/2 oz. Can Butter Beans, drained and rinsed

16 oz. Can Navy Beans, drained and rinsed

3/4 C. Brown Sugar, packed

1/2 C. White Vinegar

1 t. Dry Mustard

1 t. Garlic Salt

Cook bacon in a skillet until crisp. Drain on paper towels, reserving drippings in skillet. Saute onion in reserved drippings until tender, about 4 minutes. Combine onion mixture, bacon and remaining ingredients in a greased 3 quart casserole dish. Bake uncovered @ 350 degrees for 2 hours.

Makes 20 Servings.

Cafe Rio Chicken Burritos

Dressing:
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno
*Blend these ingredients in blender.
1 pack of buttermilk ranch dressing. (Uncle Dan's is awesome)
Make according to directions on pack then add the blended ingredients and chill in fridge. The longer the better to let flavors enhance.

Chicken:
5 pounds of chicken breasts
1 bottle of Kraft Zesty Italian Dressing
1 t. chili powder
1 T. cumin
3 cloves garlic, minced
*Put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice

Rice:
3 cups water
3 cups rice (instant rice works best)

*Blend in blender the following:
4 t. chicken bullion
4 cloves garlic
1/2 bunch cilantro
1 can green chili's
3/4 t. salt
1 T. butter
1/2 onion

Let water come to boil, add rice and blended ingredients. Let rest until rice is done.

Put a tortilla in a frying pan and added some cheese on it until it became slightly crisp then layered the chicken, rice, shredded romaine lettuce, black beans, fresh lime juice and the dressing.

Creamy Au Gratin Potatoes

4 potatoes, sliced into 1/4 in slices
1 onion, chopped
salt and pepper to taste
3 Tbs. butter
3 Tbs. flour
1/2 tsp. salt
1 garlic clove, minced
2 c. milk
1 1/2 c. shredded cheddar cheese

Preheat oven to 400 degrees. Grease a 1 quart casserole dish. Layer 1/2 of the potatoes into the casserole dish top with onions, and add remaining potatoes. Season with salt and pepper to taste. In a medium sized saucepan, melt butter over medium heat. Mix in the flour and salt, stir constantly with a whisk for one minute. Stir in milk and garlic, cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about one minute. Pour cheese sauce over potatoes, and cover with aluminum foil. Bake 1 1/2 hours.

Strawberry-Almond-Poppyseed Salad

Spring Mix

Sliced Strawberries

Slivered Almonds

Or

Candied Walnuts

Sesame Sticks

Brianna's Poppy Seed Dressing

Creamy Bowtie Pasta with Chicken and Broccoli

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).

DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.

CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

Pioneer Woman's Chicken Spaghetti

2 cups cooked chicken

2 cans Cream of Mushroom soup

2 cups grated sharp cheddar cheese

1/4 cup finely diced green pepper

1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained

3 cups dry spaghetti, broken into two inch pieces

2 cups reserved chicken broth from pot

1 teaspoon Lawry’s Seasoned Salt

1/8 to 1/4 teaspoon Cayenne pepper

Salt & Pepper to taste

1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

*I used Foster Farms chicken breasts instead of a cut up fryer and I only added 1 1/2 c. of chicken broth instead of 2 c.

ree

Vegetarian Fajitas

Marinade
1/4 C lime juice
1 tsp honey
1/4 tsp oregano
1 tsp chili powder
2 garlic cloves pressed
1/2 tsp salt
ground pepper
1/4 C light olive oil

Veggies
2 green peppers- cut in strips
5 carrots- cut diagonal
1 onion- cut in strips
3 small bushels broccoli - cut into small pieces
1 head cauliflower- cut into small pieces

Combine Veggies and Marinade in a large bowl. Refrigerate for 1 hour. In a saute pan, add 2 Tbs. Olive Oil. Saute veggies for 20 minutes. At this point you could add some pre-cooked chicken to the mix.

Serve in warm tortillas and any of the following toppings.
grated cheese
sour cream
tomatoes
lettuce
topatio (hot sauce)
salsa
guacamole

Serves 6

Reese's Chewy Chocolate Cookies

2 Cups All-Purpose Flour
3/4 Cup Hearshey's Cocoa
1 teaspoon Baking Soda
1/2 teaspoon Salt
1-1/4 Cups Butter (softened)
2 Cups Sugar
2 Eggs
2 teaspoons Vanilla
1-2/3 (10 oz. pkg) Reese's Peanut Butter Chips

1. Heat oven to 350 degrees

2. Stir together flour, cocoa, soda and salt. Set aside. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

3. Drop by rounded teaspoons onto un-greased cookie sheet. Bake 8-9 minutes (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely

About 4 1/2 dozen

Pioneer Woman's Peach Crisp With Maple Cream Sauce

Peach Crisp

1 c. flour
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/2 c. butter, cut into bits
5-6 c. peeled, sliced fresh peaches
Juice and grated zest of 1/2 lemon
2 Tbs. maple syrup (the real stuff)

Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg, and salt in medium bowl. Cut in butter with a fork until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake for 15 minutes. Remove foil and bake 20-30 minutes more or until top is crisp and brown. You might want to broil for a couple minutes to ensure good color. Serve warm with maple cream sauce.

Maple Cream Sauce
1 1/2 c. whipping cream
5 Tbs. maple sugar
3 Tbs. light corn syrup

Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over peach crisp.

ree

Pioneer Woman's Carrot Cake

Cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots

Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured (or Baker’s Joyed) pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use. Cool completely.

Icing:
1 stick (1/4 pound) regular butter,
softened1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake. Eat. Faint. Repeat as needed.

ree

White Chili

1/2 tsp oregano
1/2 tsp crushed coriander seeds
1/4 tsp. ground cumin
2 (15 oz) cans white beans (drained and rinsed)
Juice of 1 lime
1 TBS olive oil
4 chicken breasts
12 oz Mild Salsa Verde
1 (14 oz) can diced tomatoes
1 (10 1/2 oz) can low sodium chicken broth
Blend the salsa verde, tomatoes and chicken broth
Put everything in the crock-pot and cook on low for 4-5 hours.
Stirring occasionally- Shred chicken and serve with toppings.

Toppings:
Red onion
Cilantro
Avocado
Shredded cheese
Lime wedges
Sour cream
Tortilla chips

Swiss Crock-Pot Chicken

HAWAIIAN HAYSTACKS

Cooked rice

Pineapple tidbits

Chopped green onions

Chopped green pepper

Olives

Chopped celery

Diced tomatoes

Peas

Sliced water chestnuts

Chopped green onions

Grated Cheddar cheese

Chow mein noodles

Coconut

Almonds (slivered)

Put rice on your plate and top it with any or all of the above ingredients.

You can use any sauce you want: Gravy, Cream of Chicken or Celery Soup, Braggs (soy sauce without msg), or Ranch.

*You can add chicken to the gravy or soup.

Thai Peanut Noodles

Recipe from Cooking Light.

2 carrots, peeled

1 T. vegetable oil, divided

2 t. grated peeled fresh ginger

3 garlic cloves, minced

1 c. fat-free chicken broth

1/2 c. natural-style peanut butter

1/4 c. soy sauce

3 T. rice or white wine vinegar

1 t. chili garlic sauce

1/4 t. salt

2 c. red bell pepper strips

2 c. green bell pepper strips

1 pounds snow peas, trimmed

8 c. hot cooked linguine (about 1 lb.)

1/2 c. chopped fresh cilantro, optional

Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.

Heat 1 t. oil in a small saucepan over medium heat.

Add the ginger and garlic; sauté 30 seconds.

Add chicken broth and next 5 ingredients (broth through salt); stir until well-blended.

Reduce heat, and simmer 7 minutes, stirring occasionally.

Remove from heat, and keep warm.

Heat 2 t. oil in a large nonstick skillet coated with cooking spray over medium-high heat.

Add bell peppers and snow peas; sauté 5 minutes or until tender.

Remove from heat.

Combine carrot, peanut butter mixture, bell peppers mixture, and linguine in a large bowl; toss well.

Sprinkle with cilantro if desired.

Serve warm or at room temperature

Yield: 10 1-cup servings

Crock-pot Burritos

4 chicken breasts

1 15-oz. can corn (drained)

2 15-oz. can black beans (drained)

1 16-oz. jar salsa

1 tsp.chili powder

1 tsp. cumin
Place all ingredients in crock pot on low for 6 hours. Shred chicken and stir. Spoon mixture into warm soft flour tortillas and add cheese, lettuce, sour cream and guacamole.

Scalloped Potatoes

3 Tbsp butter

2 lbs (about 3 Large) Russet potatoes, peeled, sliced 1/8-inch thick

1 large yellow onion, thinly sliced

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh chives (optional)

6 slices of bacon, cooked and chopped

2 1/2 cups grated Swiss cheese

1/2 cup grated Parmesan cheese

3 cups of half-and-half

Salt and Pepper

1- Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2- Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3- Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Serves 8.

Classic Tuna Noodle Casserole

16 oz. pkg. Wide Egg Noodles, cooked
2 10-3/4 oz. Cans Cream Of Mushroom Soup
2 6 oz. Cans Tuna, drained
1 C. Frozen Peas, thawed
1 ½ C. Milk
Salt
Pepper
8 oz. pkg. Shredded Cheddar Cheese
4 slices bread, toasted and cubed
¼ C. Butter, melted

Combine noodles, soup, tuna and peas. Stir enough milk to moisten well. Add salt and pepper to taste. Spread in a lightly greased 13x9 baking pan; sprinkle with cheese and set aside. Toss together bread crumbs and butter; sprinkle over top. Bake at 350 degrees For 25 minutes, until hot and bubbly.

Gina's Cheesy Potatoes

8 Large Potatoes
2 C. Shredded Cheddar Cheese (Sharp)
1 C. Shredded Mozzarella Cheese
2 C. Sour Cream
3 Chopped Green Onions
1 Can Cream Of Mushroom Soup
½ C. Milk
½ tsp. Pepper
1 tsp. Salt

Bake Potatoes for 1 hour. Let potatoes cool completely. Shred potatoes and put into a large bowl. Add remaining ingredients and stir. Put mixture into a casserole dish. Bake 1 hour @ 350º

Vegetarian Spaghetti Sauce

2 (16 oz.) cans stewed tomatoes, do not drain
1 (29 oz.) can tomato sauce
1 (12 oz.) tomato paste
1 Tbsp. sugar
2 cloves garlic, pressed
2 Tbsp. olive oil
1/2 lg. onion, chopped
1 green pepper, chopped
2 tsp. basil
2 tsp. oregano
2 tsp. Italian seasoning
1/4 tsp. black pepper
1 shake chili powder
1 tsp. salt
5 fresh mushrooms, diced
Saute' onion and green pepper in olive oil until onion is clear.
Add remaining ingredients.
Simmer 2-3 hours - Stir often
Serve over any pasta and Enjoy!

Peanut Butter - Oatmeal Rounds

3/4 C. Butter

1/2 C. Peanut Butter

1 C. Granulated Sugar

1/2 C. Packed Brown Sugar

1 tsp. Baking Powder

1/2 tsp. Baking Soda

2 Eggs

1 tsp. Vanilla

1 1/4 C. All Purpose Flour

2 C. Rolled Oats

1 C. Semi-Sweet Chocolate Chips

Drop dough by large spoonfuls 2 inches apart on

a lightly greased cookie sheet.

Bake 10 minutes @ 375˚

Leave on pan for a couple minutes then

transfer cookies to a wire rack and let cool.

Spinach Dip

2 cups mayo

2 cups sour cream

1 bunch green onions chopped

1 can water chestnuts drained and chopped

1 pkg frozen spinach, thawed and drained

1 pkg Knorr's Leek soup mix

Combine all ingredients and chill.

Serve with fresh veggies or chopped up French Bread.

Fiesta Dip

1 Cup Mayo

1 Cup Sour Cream

1 Can Rotel

1 Can Mexi-Corn

1 8 oz.Bag Shredded Cheese (Mexican-blend)

Drain both the rotel and the corn. Mix all ingredients in a bowl. Chill until you are ready to serve.

Serve with tortilla chips.

Cream Cheese Cookies

¼ Cup Butter (Soft)
1 8oz. Package Cream Cheese (Soft)
1 Egg
¼ tsp. Vanilla
1 Box Yellow Cake Mix

Blend butter and cream cheese together. Blend in egg and vanilla. Add cake mix 1/3 at a time mixing well each time. Chill for a couple hours. Drop tsp. size balls on a un-greased cookie sheet. Bake in a 375˚ oven for 8-10 minutes.

Apple Dip

1- 8 oz cream cheese (softened)
1/2 c brown sugar
1/4 c powdered sugar
1 t vanilla
1/2 c toffee bits

Mix first 4 ingredients together

Fold in toffee bits.

Serve with apples and ENJOY!

Grandma Price's Buttermilk Pancakes

Ingredients:

1 1/3 C. Flour

2 C. Buttermilk

1/4 C. Oil

2 Eggs

1 tsp. Salt

1 tsp. Baking Soda

Mix all ingredients together with a whisk. Heat skillet to med/high heat. Spray with cooking spray. Scoop 1/4 C. of batter onto skillet. Wait for bubbles to pop or approx. 2 minutes. Flip and repeat. Makes about 10 pancakes.

Alfredo Sauce

1/2 C. Butter

2 Cloves Garlic, minced

2 Cups Heavy Cream

1/8 tsp. Ground Black Pepper

1/8 tsp. Salt

1/2 C. Grated Parmesan Cheese

1 12 oz. Box Of Your Favorite Pasta

1. Melt butter in medium saucepan over medium/low heat.

2.Add garlic, cream, pepper, and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 10 minutes or until thick. Stir frequently.

3. While sauce cooks, Cook pasta (follow directions on package)

4. Serve over pasta or potatoes.

Pioneer Woman's Blackberry Cobbler

Melt 1/2 cup butter and set aside.
In a mixing bowl combine:
1 cup sugar
1 cup self-rising flour
1 cup milk

Mix all ingredients together with a whisk. Add melted butter and whisk together and set aside. Butter a baking dish. Take two generous cups of blackberries. (Frozen works fine)
Give ‘em a good rinse and lightly pat them dry. Pour the batter into the buttered baking dish. Sprinkling the 2 cups of blackberries over the top of the batter. Try to distribute them evenly…Until they’re all in there. Sprinkle 1/4 cup sugar evenly over the top. Pop the dish into the oven and bake at 350 degrees for 1 hour, or until golden and bubbly. Serve with vanilla ice cream.
ree

Bean And Corn Soup

2 cans Black Beans (drained and rinsed)
1 can Kidney Beans (drainded and rinsed)
2 cans Mexican Stewed Tomatoes
2 cans Diced Tomatoes
1 16oz.Bag Frozen Corn
4 Green Onions (Chopped)
1 Tbs. Chili Powder
1 Tbs. Minced Garlic
1 Tbs. Cumin
Chop all tomatoes in a food processor. Put all ingredients in a crock pot. Cook on High for 2 Hours. Serve with Frito's, Cheese, and Sour Cream.