Chocolate Waffles - image needed

1 c. margarine melted
1 ½ c. sugar
4 eggs beaten
3 T. cocoa
2 c. flour
2 t. vanilla
vanilla ice cream

Mix butter and sugar (no mixer).  Add eggs, cocoa, flour, and vanilla.  Mix well.  Heat waffle iron and bake.  Serve with ice cream.

English Toffee - image needed

saltine crackers
1 c. butter
1 c. brown sugar
2 c. chocolate chips

Line a cookie sheet with tinfoil.  Spray with non-stick spray.  Place a layer of saltine crackers on foil.  Boil butter and brown sugar for 5 minutes.  Pour over crackers and bake for 5 minutes at 350°.  Sprinkle with chocolate chips and spread with a knife when melted.  Sprinkle with chopped nuts.  Cool and cut.

Mock Eclaires - image needed

4 c. milk
2 pkgs. vanilla pudding mix
1 c. whipping cream
graham crackers

Chocolate glaze:
¼ c. semisweet chocolate chips
6 T. butter
2 T. white corn syrup
2 t. vanilla
1 ½ c. powdered sugar
3 T. milk

Mix pudding according to directions and thicken.  Add whipped cream.  Layer crackers in 9x13 pan.  Pour half of mixture over crackers.  Add another layer of crackers, then the rest of the pudding, then top with more crackers.  Make chocolate glaze by melting chocolate chips and butter.  Blend all other ingredients in until the mixture is smooth.  Pour chocolate glaze over the top.  Refrigerate at least 10 hours.

Oreo Truffles - image needed

1 pkg Oreos
1 pkg cream cheese
2 c. semi-sweet chocolate chips

Crunch up Oreos and mix them with the cream cheese.  Roll into balls and freeze them.  Melt chocolate chips and dip frozen balls into chocolate.  Freeze again.

Pumpkin Rolls - image needed

3 eggs
1 c. white sugar
⅔ c. canned pumpkin
¾ c. flour
½ t. ground cinnamon
1 t. baking soda
½ c. chopped walnuts
sugar for dusting

Filling:
1 c. sugar
¾ t. vanilla extract
2 T butter, softened
8 oz. cream cheese

Preheat oven to 375°. Grease a 15x10 inch baking pan and line with parchment paper. Grease and flour the paper.  In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.  Bake for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.  To make filling mix the sugar, vanilla, butter, and cream cheese together till smooth.  Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Chicken Jo

1 ½ c. chicken, cooked and shredded
1 can cream of chicken soup
8 oz. sour cream
1 sleeve Ritz Crackers
½ stick butter

Rice

Arrange chicken in greased 9x11 casserole dish.  Combine soup and sour cream, and pour over chicken.  Crush Ritz.  Spread crushed crackers on top of casserole. Drizzle melted butter over top.  Bake at 350° for 25 minutes.  Serve over rice.

Chicken Divan - image needed

4 chicken breasts

Celery salt

2 c. milk

2 pkg. broccoli

16 oz cream cheese

1 c. parmesan cheese, divided

Bake chicken in water with celery salt for 45-60 minutes.  Bone the chicken.  Cook broccoli spears with salt.  Cream milk, cream cheese, and ⅓ c. parmesan cheese.  Cook until thick.  Grease casserole dish and spread broccoli in bottom.  Cover with 1 cup of sauce.  Spread layer of chicken and cover with remaining sauce.  Sprinkle ⅔ c. parmesan cheese on top.  Bake at 350° for 30 minutes.  Serve over rice.

Chicken and Noodle Stir-Fry - image needed

12 oz. egg noodles or fettuccine

3 T. vegetable oil

a few carrots 

1 onion

2 chicken breasts, cut into bite-size pieces

½ c. chicken broth

2 T. soy sauce

2 T. ketchup

1 t. cornstarch

sesame seeds

sesame oil

Bring a saucepan of lightly salted water to a boil. Cook the noodles until al dente. Drain and rinse under cold running water. Toss with 1 T. oil and set aside.  Heat 1 T. of the oil in a large frying pan over high heat. Add the chicken, carrots, and onions and stir-fry for 3 minutes.  Mix together the chicken stock, ketchup, soy sauce, and cornstarch.  Add the noodles and stock mixture to the carrots, onions, and chicken.  Stir-fry for 3 minutes, until chicken is cooked through. Just before serving, drizzle with sesame oil and sprinkle with sesame seeds.

Rosemary Bread - image needed

1 c. lukewarm water

1 ½ t. dry yeast

3 T. olive oil

1 ½ t. white sugar

1 ½ t. salt

¼ t. Italian seasoning

¼ t. ground black pepper

¼ t. garlic powder

1 T. dried rosemary (crushed slightly)

2 ¼ c. bread flour

Mix water, yeast, olive oil, and sugar and let sit for 10 minutes.  When yeast has risen add all remaining ingredients.  Let rise until doubled, about an hour.  When dough has risen, knead the dough.  Form into two round loaves (use a little flour).  Place loaves on a lightly greased baking stone. Let rise for another 1–1 ½ hours, or until loaves have doubled in size.  Bake at 325° for 20-25 minutes.  Brush with butter and let sit on a baker's rack for 15 minutes before serving.  Serve with olive oil and balsamic vinegar.

Bread Sticks - image needed

1 T. yeast

2 T. sugar

1½ c. warm water

1 t. salt

3½ c. flour 

melted butter

garlic salt

parmesan cheese

sesame seeds

parsley flakes

Mix together yeast, sugar, and water and let sit for 20 minutes.  Add salt and flour.  Mixture will be sticky.  Let rise 20 minutes.  Roll out on floured surface to ¼ inch thickness.  Spread butter over top and fold in half.  Cut into inch wide strips and twist.  Place in greased baking pan and sprinkle with garlic salt, parmesan cheese, sesame seeds, and parsley flakes.  Bake at 400° until golden brown about 10 minutes.

Asian Salad - image needed

6 oz. Ramen noodles, crushed

1 c. slivered almonds

2-3 t. sesame seeds

2 t. butter, melted

½ bag coleslaw

⅓ c. vegetable oil

¼ c. vinegar

¼ c. sugar

2 T. soy sauce

2 T. sesame oil

In a medium skillet over low heat, brown ramen noodles, almonds, and sesame seeds (add last) with melted butter.  Once browned, take off heat and cool.  In large bowl add coleslaw.  In a small saucepan, bring vegetable oil, sugar, and vinegar to boil for 1 minute.  Cool. Add soy sauce. To the large bowl, add the noodle and soy sauce mixtures.  Toss to coat.

White Chili - image needed

White Chili
48 oz. cans white beans
4 c. cooked chicken breasts
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
8 oz. chopped mild green chilies
2 t. ground cumin
1 ½ t. dried oregano
¼ t. cayenne pepper
6 c. chicken broth
3 c. grated Monterey Jack cheese

Place chicken in heavy large saucepan.  Add cold water to cover and bring to simmer.  Cook until just tender, about 15 minutes.  Drain and cool.  Remove skin.  Cut chicken into cubes.  Heat oil in the same pot over medium-high heat.  Add onions and sauté until translucent, almost 10 minutes.  Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes.  Add un-drained beans and stock and bring to boil.  Reduce heat and add chicken and cheese to chili and stir until cheese melts.  Season to taste with salt and pepper.  Garnish on high with sour cream if desired.

Hard Rock Cafe Potato Soup - image needed

6 slices of bacon, fried crisp with drippings reserved

1 c. diced yellow onions

⅔ c. flour

6 c. hot chicken stock

4 c. diced, peeled baked potatoes

2 c. heavy cream

½ c. chopped parsley (maybe less)

1 ½ t. garlic powder

1 ½ t. dried basil

1 ½ t. salt

1 t. hot pepper sauce, optional

1 ½ t. coarse black pepper

1 c. grated cheddar cheese

½ c. diced green onions

Crumble bacon and set aside.  Cook onions in bacon drippings until transparent (3 minutes.).  Add flour, stirring to prevent lumps, cook 3-5 minutes until mixture turns golden.  Add chicken stock gradually whisking to prevent lumps, until liquid thickens.  Reduce heat to simmer and add bacon and all other ingredients except cheese and green onions.  Simmer 10 minutes; do not allow this to boil.  Add grated cheese and green onions.  Heat until cheese melts smoothly.  May garnish with bacon, green onions, and/or chopped parsley.  6-8 servings.

Cream of Broccoli Soup - image needed

2 bunches broccoli
8 chicken bouillon cubes
1 quarts water
1 quart half-and-half

Cook broccoli and chicken bouillon cubes in water until soft.  Blend in blender.  Add half-and-half.  Season and heat

Chili for Two - image needed

¼ lb. ground beef
¼ cup chopped onion
1 garlic clove, minced
1 can chili beans, undrained
1 can diced tomatoes, undrained
1 ½ t. chili powder
½ t. ground cumin

In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Chicken Tortilla Soup - image needed

1 can pinto beans

1 can kidney beans

2 cans diced tomatoes with chilies

2 cans cream of chicken soup

2 T. chicken bullion

1 chicken breast

2 c. water

Put all ingredients in a crock pot and cook on low for 6-8 hours or on high for 4-6 hours.  Shred the chicken when it is completely cooked and return to crock pot.  Serve with tortilla chips, sour cream cheese, and avocado, or with corn bread.

Roll-em Ups - image needed

9 T. butter

3 c. flour

⅜ c. sugar

1 ½ t. baking powder

1 ½ t. salt

1 c. milk

Filling:

5 T. butter

cinnamon

brown sugar

Preheat the oven to 425°.  Mix first six ingredients till it forms a soft dough.  Roll out and spread with a little more than half of the melted butter, then sprinkle cinnamon and brown sugar on top.  Roll the dough up and cut into 1 inch thick slices.  Pour the rest of the melted butter in a 9x13 pan and sprinkle with brown sugar.  Place roll-em-ups in the pan and bake for 20 minutes.

Pumpkin Roll Pancakes - image needed

Pancakes

¾ c. flour
¾ c. whole wheat flour
4 T. brown sugar
2 t. baking powder
1 t. baking soda
½ t. table salt
1 ½ t. cinnamon
¼ t. nutmeg
½ t. ground cloves
¾ t. ground ginger
1 ½ c. buttermilk
1 ½ t. vanilla extract
2 T. canola oil
2 eggs
⅔ c. pumpkin puree

Cinnamon sugar

Cream Cheese Whipped Cream:

4 oz. cream cheese
¼ c. powdered sugar
1 t. vanilla extract
½ cup whipping cream

Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Whip the whipping cream.  Add the whipped cream to the cream cheese mixture and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not over mix.  Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.  Serve warm pancakes with a dollop of cream cheese topping and cinnamon sugar sprinkled on top.

Prailine Baked French Toast - image needed

1 loaf french bread

1 t. vanilla

6 eggs

1 t. cinnamon

1 c. milk (not skim)

½ t. nutmeg

1 c. half and half

½ c. butter

1 c. brown sugar
2 T. corn syrup

1 c. chopped pecans

Slice bread and arrange in 9x13 dish.  Mix eggs, milk, half and half, vanilla, cinnamon, and nutmeg and pour over the bread.  Cover and refrigerate overnight.  Melt butter, corn syrup and sugar in pan over medium heat, stirring until sugar dissolves and mixture starts to boil.  Sprinkle pecans over bread.  Pour sauce on top.  Bake at 350° for 40 minutes uncovered.

Orange Biscuits - image needed

¼ c. melted butter
⅓ c. orange juice
½ c. sugar
1 can refrigerator biscuits

Mix butter, orange juice and sugar to make a sauce and pour into a 9x13 pan.  Spread biscuits over the top.  Bake 15 minutes or so at 425°.  Invert pan onto cookie sheet.  These are great with eggs.

Christmas Morning casserole - image needed

7 or 8 slices of bread, cubed

2 c. shredded cheese

1 lb. sausage, cooked and drained

4 eggs

3 c. milk, divided

¾ t. mustard

1 can cream of mushroom soup

Arrange bread cubes in bottom of greased 9x13 pan.  Sprinkle with cheese.  Arrange sausage on top of cheese.  Beat eggs with 2 ½ c. milk and mustard and pour on top.  Refrigerate overnight.  Next morning, dilute soup with ½ c. milk and pour on top.  Bake at 300° for 1 ½ hours.

Quick Caramel Corn - image needed

2 bags microwave popcorn or 1 batch air popped popcorn
12 regular marshmallows
1/2 c. brown sugar
1 cube butter
1/4 tsp. baking soda

Pop popcorn according to package directions. Put in large bowl. In medium microwave safe bowl, put butter, marshmallows and brown sugar. Microwave for 1 min. stir. Microwave for 1 min. stir. add baking soda stir.microwave for 30 more seconds. stir. Pour on top of popcorn and serve. We love eating popcorn with chopsticks to avoid the sticky fingers. :)

Pie Crust - image needed

(Double)
3 c. flour
1 c. shortening
1 tsp. salt
12-16 Tbsp. ice water

Sift flour and salt together. Cut in shortening. Sprinkle water, one tablespoon at a time over flour mixture. Toss lightly with a fork. Continue adding water gradually and tossing quickly until dough holds together. Chill 5 minutes. Roll (onto wax paper - Julie trick). and place in pan. If single crust bake at 450 for 7 min.

Banana Cake

Seriously... the best cake ever!! Way better than banana bread... and Let me tell you... I LOVE banana bread. You'll seriously want to lick your plate when you're done.

Top with frosting of your choice. I think sweet cream, cream cheese or chocolate would all be delicious. But I prefer the sweet cream.

2/3 c. shortening
2 1/2 c. cake flour (I used all-purpose flour)
1 2/3 c. sugar
1 1/4 t. baking powder
1 t. soda
1 t. salt
1 1/4 c. mashed bananas
2/3 c. buttermilk ( to make go here I never buy because I'm cheap.)
2 eggs
nuts (optional)

Directions:

Combine shortening, flour, sugar, baking powder, soda and salt.

Add bananas and 1/3 c. buttermilk.

Beat for 2 minutes.

Add 1/3 c. buttermilk and 2 eggs.

Beat for 2 minutes

Fold in nuts (opt.)

Bake at 350 for 35 min. Cool for 10 min.

See I told you it was good enough to lick the plate.

Lime Chicken Soft Tacos

1 1/2 pounds skinless, boneless chicken breast, cubed
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onions
2 cloves garlic
1/4 c. chopped cilantro
10 (6 inch) flour tortillas
shredded lettuce, tomato, cheese, avocado, salsa, etc.

Saute chicken in a medium saucepan over medium high heat until done. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro. Simmer for an extra 5-10 minutes. Warm tortillas. Serve in warmed tortillas with desired toppings.

Chicken Tikki Masala

Marinade
1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
1 tsp. cayenne pepper
1 tsp. black pepper
3/4 tsp. ginger
2 tsp. salt

Combine all previous ingredients. Stir in chicken, cover and refrigerate for 1 hour (or longer) Take chicken out of marinade and cook in pan until no longer pink.

3 boneless skinless chicken breasts cut into bite sized pieces

Sauce
1 Tbsp. butter
1 clove garlic
1/2 jalapeno, finely chopped
2 tsp. cumin
1 tsp. paprika
1 tsp. salt
1 (16 oz) can tomato sauce
2-3 c. milk (cream can be used as well.)

Melt butter in heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato sauce and milk. Simmer on low until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes. Serve over long grained, basmati, rice.

Thai Chicken Pizza

1 large pizza crust, homemade or store bought.
1/4 c. creamy peanut butter
2 Tbsp. teriyaki sauce
2 Tbsp. hoisin sauce
1 Tbsp. sugar
1 Tbsp. brown sugar
2 Tbsp. water
2 tsp. sesame oil
1 tsp. soy sauce
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
1 1/2 tsp. minced onion
1/2 tsp. ginger
1 boneless skinless chicken breast thinly sliced
1 1/2 tsp. olive oil
1 1/4 c. mozzarella cheese
1-2 green onions
1/2 c. bean sprouts
1/4 c. chopped carrot
2 tsp. minced cilantro
1 Tbsp. chopped peanuts

Mix together: peanut butter, teriyaki sauce, hoisin sauce, sugar, brown sugar, water, sesame oil, soy sauce, garlic, red pepper flakes, onion and ginger for the peanut sauce in a blender. Blend for about 15 seconds. Pour this mixture into a small pan over medium heat and bring to a boil. Cook for 1 minute. Don't cook too long or the sauce will become lumpy. Pour one third of the peanut sauce over the chicken in a ziploc bag and place in the refrigerator to marinate for at least 2 hours. (I have done less and it still tastes great.) Heat 1 tsp. of oil in a small pan over medium-high heat. Cook chicken in it for 3-4 minutes or until cooked through. Preheat oven to 475. Roll out pizza dough and top with chicken, cheese, green onions, bean sprouts, carrot, cilantro and peanuts. Bake for 10-15 minutes or until middle is melty and outsides are lightly browned.

Tortellini Soup

1 lb. Italian Sausage
2 cloves garlic
1 onion, diced
1 green bell pepper, chopped
2 cans beef broth
3 carrots, chopped
1 c. zucchini, sliced
1 tsp. basil
1 tsp. oregano
4 Tbsp. chopped parsley
28 oz. can crushed tomatoes
1 c. water
1/2 c. apple juice
8 oz. tortellini
fresh Parmesan Cheese

In a large soup pan, brown sausage until crumbly. Add onion, green pepper and garlic and saute. Add the rest of the ingredients, except the tortellini and Parmesan. Simmer for 30 minutes or longer. Add the tortellini 5-10 minutes before serving. Garnish with grated Parmesan.

Hummus

2 cups garbanzo beans
1/3 cup tahini
1/4 cup lemon juice
1 tsp. salt
2 cloves garlic
1 Tbsp. olive oil
1 pinch paprika

Blend in blender until smooth.

Italian Wedding Soup

Meatballs
20 oz. ground turkey breast
1/4 cup seasoned breadcrumbs
1/4 cup parmesan cheese
1 Tbsp. parsley
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp. salt

Soup
8 cups chicken broth
8 oz. spinach, chopped
fresh cracked pepper to taste
1/2 cup uncooked orzo

In a large pot, heat the chicken broth over medium heat, covered. While the broth is heating up, in a large bowl, combine all ingredients for meatballs. Using your (clean) hands, gently mix all the ingredients until everything is combined. Form small meatballs, about 1 tbsp. each, you'll get about 40. When the broth comes to a boil, drop the meatballs in, add the orzo and chopped spinach. Add fresh pepper, adjust salt as needed and cook about 10 minutes or until orzo is done.

Boston Cream Pie - image needed

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!

Chicken Pot Pie

This is a family favorite.  I make my pot pies with only a top crust--
you still get that yummy texture and taste, but not so much fat.
This crust is extra special because it has cheese in it.

Crust:

1 c flour

1/4 tsp salt

1/4 cup shredded cheddar cheese

1/3 cup shortening

1/2 T cold butter, cubed

1-1 1/2 T cold water

Filling:

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1 rib celery, chopped

1/4 cup chopped onion

1 garlic clove, minced

1 T butter

1 cup chicken broth

2 T flour

1/2 cup milk

1/2 tsp salt

1/4 tsp dried tarragon

1/4 tsp pepper

1 1/2 cup cubed cooked chicken

1/2 cup frozen peas

For crust, combine flour, salt, and cheese. Cut in shortening and butter. Add water until dough forms. Press into ball and cover. Refrigerate.

For filling, sauté potatoes, carrots, celery, onion, and garlic in butter 5 minutes (if it starts to stick to the pan, I add a little water.) Add chicken broth and simmer 10 minutes or until vegetables are tender. Combine flour, milk, salt, tarragon, and pepper until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes. Add chicken and peas. Heat through.

Meanwhile, roll out pastry. Pour filling into 9-inch pie shell. Place pastry on top, crimping edges and sealing to the pan. Make slits in pastry.

Bake at 400 for 20 minutes. Reduce heat to 350 and bake an additional 10 minutes.

Served with green salad, garden squash, and homemade bread.

Spinach Cranberry Salad - image needed

(I never measure the salad ingredients anymore--just toss it in!  The dressing makes enough for at least 2 salads, so don't just dump the whole bottle on the salad.)

 

Salad

8 oz fresh spinach

1 granny smith apple, diced

4 slices bacon, cooked and crumbled

1 cup slivered almonds, toasted*

1 cup dried cranberries

1 green onion, thinly sliced

 

Dressing

6 T sugar

1/2 tsp dry mustard

1/2 tsp salt

1/2 Tbsp dried onion flakes

1/4 cup cider vinegar

1/2 cup extra virgin olive oil

1/2 Tbsp poppy seed

 

*Toast on cookie sheet in 350 oven for 10 minutes.  Cool.

                                              

Toss salad ingredients together.  Pour desired dressing over salad.  Toss to coat.  Serve. 

Turkey Dressing

2 cups butter or margarine
2 cups chopped onion

1/4 cup parsley

12-13 cups slightly dry bread cubes (2 loaves homemade bread)
3 tsp. poultry seasoning
3 tsp. salt
3 1/2 tsp. sage
3 tsp. thyme
1 1/2 tsp. pepper

1 can chicken broth

5 well beaten eggs

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Pack lightly into Crock-Pot. Cover adn set to High for 45 minutes; then reduce to Low to cook for 4-8 hours.

Indoor S'mores - image needed

1 ½ cups sugar
2 eggs
1 cup butter, softened
2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup graham cracker crumbs
1 package milk chocolate kisses, unwrapped
1 7-ounce jar marshmallow crème

Combine sugar, eggs, butter and vanilla in a bowl and mix well.  Mix the flour, baking powder, salt, and graham cracker crumbs in a separate bowl.  Add to the egg mixture gradually, beating constantly.

Spread half the dough over the bottom of a 9x13 inch baking pan.  Press the kisses pointed side down into the dough.

Microwave the opened jar of marshmallow crème on Defrost for 30 seconds to soften. Spread over the kisses.  Crumble the remaining dough and sprinkle evenly over the marshmallow crème.

Bake at 350 degrees for 30-40 minutes or until brown on top.

Layered Strawberry Jello - image needed

This is Rae's version of Mom's jello (a favorite of Ben)

2 cups boiling water

1 small package strawberry jello 
1 small package raspberry jello 
1 16 oz container frozen sweetened strawberries
1 12 oz container cool whip 
fresh raspberries 
toasted pecans, optional
 
Dissolve jello in boiling water. Combine in blender with frozen strawberries. Blend thoroughly. Pour into 9x13 dish. Refrigerate until set (it will form two layers). Spread cool whip over the top, and decorate with fresh raspberries. Sprinkle with pecans if desired.

Applesauce Pancakes - image needed

with Cinnamon Syrup

2 eggs

2 cups flour

1 cup milk

1 cup applesauce

1/2 tsp cinnamon

1/4 cup vegetable oil

2 Tablespoons sugar

2 Tablespoons baking powder

1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle and spray with nonstick cooking spray.  For each pancake use about 1/4 cup batter.  Cook pancakes until bubbly on top and dry around edges.  Turn to cook other sides until golden brown.  

Apple Compote topping

1 Tablespoon butter

3 cups sliced and peeled apples (Pink Lady, Liberty, Fuji, Jonagold or Applecrisp)

heat nonstick skillet over medium-high heat.  coat pan with cooking spray.  melt 1 tablespoon butter in pan. Add apples to pan;saute 8 minutes or until tender.  Stir in 1/2 the cinnamon syrup into the apples.  Use additional syrup on table as needed.

Notes from Rae: For a quicker version, I will often just mixed home-canned apples with the syrup instead of making the apple compote topping. Also delicious, but the fresh is always the best and really tastes like fall.

 

Cinnamon Syrup

1 cup sugar

3/4 tsp cinnamon

1/2 cup light corn syrup

1/4 cup water

1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon.  Pour in corn syrup and water and stir to dissolve.  Boil stirring constantly 2-3 minutes. Cool slightly.  Stir in evaporated milk and serve.  Refrigerate leftovers.

Belgian Waffles - image needed

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs, separated
1/2 cup oil
2 cups milk

Directions: 

Sift the dry ingredients together in a large bowl. Separate the eggs. In small bowl, beat egg whites until stiff. Mix together the egg yolks, milk and oil and stir slightly. Add to dry ingredients and mix well. Fold in beaten egg whites.

Bacon & Potato Soup - image needed

1/2 lb bacon, diced
1 large onion, diced
salt & pepper
1 sprig fresh thyme
2 sprigs fresh rosemary
1 bay leaf
15 yukon gold potatoes, peeled and diced,cut into 1/2 inch pieces
1 teaspoon chopped garlic
2 quarts vegetable stock or 2 quarts water
1 cup cream
1/4 cup whole grain mustard (one spiked with horseradish is wonderful)

Directions:
  Cook bacon in a large stockpot over medium heat until crispy. Add onion and cook 4-5 minutes, until tender. Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf. Add potatoes and garlic, and mix well with bacon and onions. Add stock or water and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender. Add cream and mustard; stir to blend. Remove bayleaf and purée about 1/2 of the soup in a blender. Mix blended soup with the rest of the soup. Adjust seasonings. To serve, ladle soup into bowls and top with chopped scallions.

Southern Buttermilk Biscuits - image needed

2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)

Directions:
Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake. 

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes. - from food.com

Auntie's Delicious Soft Pretzels - image needed

1 1/4 cups water (approx 105 degrees)
1 tablespoon yeast
1/4 cup brown sugar
1 1/2 cups bread flour
1 1/2 cups flour

Dipping solution

1/4 cup baking soda, into 

1 1/2 cups hot water
sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

Directions:
Dissolve yeast into warm water. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough. (Mix just until combined well) Let rise until doubled, at least 20 minutes. Cut into long 'ropes'. Shape into pretzel shapes, then dip into prepared dipping solution. Place on well-greased cookie sheet and sprinkle with pretzel salt. 

Bake at 500-550°F for 4-6 minutes until golden brown. 

Dip face of pretzel into melted butter.

Variation: 

add 1 t vanilla to the dough.
Flavor variations.
Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake. Salt is optional with this one.

Outback Honey Wheat Bushman Bread (Copycat) - image needed

1 1/4 cups warm water
2 teaspoons sugar
2 1/4 teaspoons yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/2 cup honey
2 tablespoons molasses
cornmeal, for dusting
1/4 cup butter, softened
1 -2 teaspoon honey, to taste

Directions:  

In a small bowl, combine the sugar and warm water; add the yeast and let this mixture sit until it is foamy. While the yeast proofs, combine the bread and wheat flours, cocoa and salt in a large bowl. Mix the 2 T butter into the dry mixture with your hands. Make a well in the middle of the dry ingredients; pour the honey and molasses into the well. Mix the food coloring into the yeast solution and then pour into the well. Stir with a wooden spoon until all ingredients are thoroughly combined. Put the dough on a floured surface and knead for 10 minutes. Roll the dough into a ball and place in an oiled bowl. Cover and put in a warm place for 1 1/2 hours or until it has risen to double it's size. When the dough has doubled, divide it into 6 portions. Roll each portion about 6" long and 2" wide. Put some cornmeal on your rolling surface and moisten your hands with water. Rub the dough with your moistened hands and then roll the dough in the cornmeal. Put the rolled dough on a baking sheet and cover to rise again. Set the dough in a warm place again for about 1 hour or until the loaves are doubled in size. 

 

Bake at 350 degrees for 35-40 minutes. When done, let it cool for 10-15 minutes. Combine the 1/4 c butter and honey (to taste) in a small bowl. Whip with a mixer until thoroughly combined. Serve on the warm bread.

Creamy Cajun Chicken Pasta - image needed

4 boneless skinless chicken breasts, cut into thin strips
8 ounces linguine, cooked al dente
4 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
4 tablespoons butter
2 thinly sliced green onion
2 -4 cups heavy whipping cream
4 tablespoons chopped sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup grated parmesan cheese

Directions:
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese.

serves 4

Wholly Guacamole - photo needed

from Tabi

 

6 avocados (soft, but not mushy)
2 -4 garlic cloves, minced (depends on how much you like garlic)
1 lime, cut in half
1 medium tomato, diced
1/2 medium onion, diced
salt
chopped cilantro (optional)
1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional)

Directions:
Cut avocados in half, remove pit, and spoon avocado into a mixing bowl. Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado. Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother). Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time). Cover the bowl and refrigerate for 30-45 minutes. Uncover and taste. Add salt as needed. If you don't give the resulting guacamole at least 4 stars, then you ain't making it right. NOTE: The purpose of the lime is to allow any leftover guacamole to retain its "avocado" color as it sits in the fridge. Some folks use lemon, but it's been my experience that if you accidentally add too much lemon, it seriously affects the guacamole's flavor; if you happen to add too much lime, the guacamole just gets a little more tangy. If you find the leftover guacamole has darkened, simply stir it before eating and use more fresh lime juice next time. Wholly guacamole may be used as a topper with tacos, enchiladas, fajitas, etc.

Grilled Mexican Lime Chicken - image needed

From Tabi

 

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs chicken breasts (or other pieces)

Directions:  

Combine first all ingredients for marinade. Marinate chicken in mixture for at least 2 hours. Drain chicken well and grill until done.

Oat Dinner Rolls - image needed

from Rachel

2 c quick oats (I use regular if I don't have quick and they are good too)

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c all-purpose flour (I use part bread flour)

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes in Bosch. 

Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 8x8 pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.

Note:  These freeze very well.  Simply thaw on counter or even in the microwave, then reheat in the oven (about 350 for 10 minutes).

Also, you can refrigerate the dough overnight.  Punch down and shape the next day; rise about 2 hours before baking.

I love breads made with oats and whole grain. These are soft and yummy.