Carmel Corn-Easy

• 2 bags microwave popcorn (if possible, use natural flavor, not buttered)
• 1 C brown sugar
• 1/4 C white Karo syrup
• 1/2 t salt (if you are using salted popcorn then omit salt here)
• 1 cube real butter
• 1/2 t baking soda
• 1 t vanilla

1. Pop popcorn and set aside. You can substitute air-popped popcorn if you have an air-popper.

2. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish (I cut up the butter into chunks so it melts better). No need to stir, just toss everything in there.

3. Microwave on high for 2 minutes. Take it out and stir it together. Microwave for 2 more minutes. When the caramel beeps the second time, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.

4. Stir it well and then pour it over the popcorn. Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it. For crunchy caramel corn: spread out on a cookie sheet (you'll probably need 2) and bake at 200 degrees for one hour, stirring every 15 minutes. The other day I made it this way and then drizzled it with chocolate when it was done.

This recipe is from http://www.ourbestbites.com/. This is the best food web site. These girls are amazing.

White Chicken Chili

White Chicken Chili I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

• 1 T Extra virgin Olive Oil
• 1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 2 cans Great Northern Beans
• 1 3.5 oz can green chilies
• 1/2 t cumin
• 1/4 t oregano
• 1/2 t coriander
• 1/2 t salt fresh cracked pepper
• 1 lime
• 1/2 C chopped cilantro
• 1 32oz box chicken broth
  

Condiments (in addition to the ones above):

• Sour cream
• Chopped cilantro
• Pepperjack or Jack cheese,
• shredded Avocado
• Tortilla Chips

1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside.

2. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream. Serve with condiments. Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

This recipe is from www.ourbestbites.com

One-Dish, Stuffing & Chicken Bake

• 1 pkg. (6oz.) stove top stuffing mix for chicken
• 4 boneless skinless chicken breast halves
• 1 can cream of mushroom soup
• 1/3 sour cream or milk

1. Stir together stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 C. hot water and 1/4 C. margarine (cut up), just until moistened; set aside.

2. Place chicken in a greased 9 x 12 baking dish. Mix soup and sour cream; pour over chicken (we like to mix one chicken bullion cube with the soup to make it more flavorful). Top with stuffing.

3. Bake at 375 degrees for 35 minutes or until chicken is cooked through.

Lemon Water

• 5 Quarts water
• 3 C. sugar
• 1 T. citric acid
• 1 T. lemon extract

1. Mix all together, serve with sliced lemons.

Cashew Casserole

This is a recipe from my mother, Lillian Seedall.

• 2- 3 oz. cans of Chinese noodles
• 2 cans cream mushroom soup
• 1 C. water
• 2 C. finely chopped celery
• 1/2 C. chopped onion
• 2 C. cooked chicken or 1 can of tuna
• 1 C. chopped cashew nuts
• salt and pepper to taste

1. Mix all ingredients together (save 1 cup noodles for the top). Season with salt and pepper. Pour into a 9 x 13 greased pan. Bake at 350 degrees for 30 min.

Orange glaze buttermilk rolls-Easy

• 3 cans buttermilk refrigerator biscuits
• 1 cube butter (melted)
• 3/4 T orange juice
• grated orange peel

1. Preheat oven to 350 degrees. Place the biscuits in a greased bundt pan.

2. Mix together butter, orange juice and orange peel and sprinkle over rolls.

3.Bake for 25-30 minutes.

Fruit cobbler

• 4 C. fruit (peaches, apples,)
• 3/4 C. sugar
• 1/2 t. cinnamon
• 1/2 C. raisins, optional
  

1. Mix together in a bowl and then place in a greased 9 x13 pan, dot with butter and set aside.

• 2 C. Bisquick
• 3 T. sugar
• 1 t. vanilla
• 1 egg
• 1 C. milk

2. Beat together into a batter, pour over fruit mixture. Bake at 325 degrees for 45 minutes.

Egg Sausage Casserole

This is a traditional Breakfast casserole from both the Seedall and Wilson families that we serve EVERY Christmas morning.

• 1 1/2 C. milk
• 1 doz. eggs
• 1 Can cream of mushroom soup
• 4 slices bread ( or enough to cover pan)
• 3 green onions ( or more)
• 1/4 C. Milk
• 1 C. grated cheese (cheddar)
• 1 lb. link sausage ( ham or bacon may be used)
• 1 - 2 oz. can of mushrooms (optional)
• 3/4 t. dry mustard
• salt & pepper to taste

1. Brown sausage and cut into 1 inch pieces. Chop onion and green pepper. Remove crusts from bread and line greased bottom of pan. Cover the bread with cheese & sausage.

2. Beat eggs and add mustard, the 1 1/2 C. of milk, onion, salt and pepper. Pour over bread, cheese and sausage. Cover tightly and refrigerate overnight.

3. Just before serving, dilute mushroom soup with the 1/4 C. milk. Add mushrooms (drained) and pour on top of bread and sausage mixture. Bake, uncovered, at 300 degrees for 1 1/2 hours.

Butterscotch Bundt Rolls

• 1 pkg. frozen dinner rolls (Rhoades)
• 1 pkg. butterscotch pudding (not instant)
• 1 stick butter
• 1/2 c. brown sugar
• 1/2 c. nuts, chopped(optional)

1. Before going to bed: Place frozen rolls in well greased heavy bundt pan. Sprinkle the butterscotch pudding over rolls. Melt butter and brown sugar. Cool. Pour over rolls and pudding. Sprinkle nuts over rolls (if desired). Cover with foil and leave on cabinet overnight.

2. Next morning: Bake 30 minutes at 350 degrees. Serve warm with butter or plain.

Melissa Hartley's Creamy Lemon Squares

A little sweet, a little tart, and perfect for spring!

• 20 reduced fate Nilla Wafers, finely crushed
• 1/2 cup flour
• 1/4 cup firmly packed brown sugar
• 1/4 cup cold margarine
• 1 pkg (8 ounces) Neufchatel Cheese, 1/3 less fat than cream cheese, softened.
• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons flour
• 3 tablespoons grated lemon peel
• 1/4 cup fresh lemon juice
• 1/4 teaspoon baking powder
• 2 teaspoons powdered sugar

1. Preheat oven to 350 degrees. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.

2. Beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 tablespoons flour; mix well. Blend in 1 tablespoon of the lemon peel, lemon juice and baking powder; pour over crust.

3. Bake 25-28 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated lemon peel, is desired, just before cutting into squares to serve. Store leftovers in refrigerator.

Melissa Hartley's Oatmeal Carmelitas

Crust:

• 4 cups flour
• 2 cups quick oats
• 1 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup margarine or butter

1. Mix crust ingredients. Press half of the mixture into a jelly roll pan, set the other half aside. Bake at 350 degrees for 10 minutes.

Filling:

• 6 ounces chocolate chips
• 1/2 cup chopped nuts
• 12 ounce jar caramel topping
• 3 tablespoons flour

2. Sprinkle crust with chocolate chips and nuts. Mix caramel and flour and drizzle over the top. Sprinkle the top with the remaining crust mixture. Bake for 18-22 minutes or until golden brown.

Better Than Sex Cake

• 1 German chocolate Cake mix
• 1 can sweetened condensed milk
• 1 jar Mrs. Richardson's caramel butterscotch sauce (or any small can of caramel/butterscotch)
• 1 (8 ounce) container of cool whip
• 2 Score candy bars

1. Prepare care as directed on box. When cake is cool, poke holes all over it with the end of a wooden spoon. Pour the condensed milk and caramel sauce over the cake and into the holes. Frost the cake with cool whip and sprinkle with crushed up Score bars. Chill before serving.

Melissa Hartley's Corn Bread

• 1 cup margarine or butter ( 1/2 cup butter + 1/2 cup applesauce is OK)
• 2 cups sugar (1 1/2 is OK too)
• 4 eggs
• 1 1/2 cups corn meal
• 3 1/2 cups flour
• 4 teaspoon baking powder
• 1 teaspoon salt
• 3 cups milk

1. Bake at 350 degrees for 45-50 minutes. (if using a 9x13 pan bake for approximately 60 minutes)

Melissa Hartley's Chocolate Peanut Butter Squares

Chocolatey, peanut buttery, deliciousness!

• 1 German chocolate cake mix
• 1 egg
• 1 cube butter or margarine

1. Mix together and press into a greased cookie sheet.

2. Drizzle with...
1 can sweetened condensed milk

3. Sprink with...

• 1 pkg chocolate chips
• 1 pkg peanut butter chips
• 1 pkg coconut
)

2. Bake at 350 degrees for 20 minutes. It won't look done, but don't over cook it.

Melissa Hartley's Carrot Cake

Cake:

• 2 cups sugar
• 2 cups flour
• 2 teaspoon baking soda
• 2-3 teaspoons cinnamon
• 1 teaspoon salt
• 4 eggs, beaten
• 4 cups grated carrots
• 1 1/2 cup vegetable oil
• 1/2 cup nuts (can be placed in the cake or sprinkled on top)
  

1. Preheat oven to 350 degrees. Combine and mix wet ingredients. In seperate bowl, combine dry ingredients and then add them to the wet. Bake for 35 minutes.

Cream Cheese Frosting:

• 3 ounces cream cheese
• 1/3 stick butter
• 2 teaspoons vanilla
• 2 cups powdered sugar

1. Mix together and thin with milk if necessary.

Melissa Hartley's Zucchini Cake or Bread

• 3 eggs, well beaten
• 2 cups sugar
• 3 teaspoons vanilla
• 1/4 teaspoon baking powder
• 3 teaspoon cinnamon
• 1 cup oil (you can substitute 1/2 cup oil for 1/2 cup applesauce)
  
• 2 cups grated zucchini
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

1. Preheat oven to 350 degrees. Combine wet ingredients and mix. In separate bowl, mix dry ingredients. Add dry ingredients slowly to the wet.

2. Pour into 2 loaf pans or 1 9 x 13 pan and bake for 1 hour. Check after 45 minutes.

Cream Cheese Frosting for Cake:

• 3 ounces cream cheese
• 1/3 stick butter
• 2 teaspoons vanilla
• 2 cups powdered sugar

1. Mix together and thin with milk if necessary.

Funeral Potatoes

• 8-10 boiled potatoes, or 1 1/2 bags
• 1 cup cream of chicken soup
• 2 cups sour cream (16 ounces)
• 1/4 cup butter or margarine
• 1 1/2 cup grated cheese
• 1/3 cup green onions, chopped

1. Heat soup and butter. Take off heat and add sour cream, onions, potatoes, and cheese.

2. Bake at 350 degrees for 45 minutes

Baked Apple Doughnuts

• 1 1/2 cup flour
• 1 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup sugar
• 1/2 cup shortening

1. Mix together the dry ingredients and then cut in shortening.

Add to dry ingredients...

• 1 egg, beaten
• 1/4 cup milk
• 1/2 cup grated apples, peeled

2. Mix together quickly, but thoroughly.

3. Grease muffin tins well and fill 2/3 full. Bake at 350 degrees for 20-25 minutes.

4. Remove the doughnuts from pan and roll in the following mixture...

• 1/2 cup butter, melted
• 1/3 cup sugar
• 1 teaspoon cinnamon
  

Pumpkin Dessert

• 3 eggs
• 1 cup sugar
• 1 cup evaporated milk
• 1/2 teaspoon salt
• 1 lb + 13 ounces canned pumpkin
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 white or yellow cake mix
• 1 cube butter or margarine
  

1. Preheat oven to 350 degrees. Mix together all ingredients except cake mix and butter. Pour in 9x13 pan. Sprinkle top with cake mix. Melt butter and pour on top (you can also cut cold butter into cake mix before sprinkling on top). Bake for 1 hour.

Microwave Peanut Brittle

• 1 cup sugar
• 1- 1 1/2 cup raw or roasted spanish peanuts
• Dash of salt (omit if using salted peanuts)
• 1/2 cup white Karo Syrup
• 1 T. butter
• 1 t. vanilla
• 1 1/2 t. baking soda

1. Grease baking sheet heavily,set aside. Combine sugar, corn syrup and salt in 3 quart casserole. Stir in peanuts. Microwave at high (100%) until light brown, 8 to 10 minutes, stirring once or twice.

2. Stir in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thin as possible for brittle candy. Cool, break into pieces.

*Store in airtight container at room temperature for up to 1 month. Makes about 1 pound.

CARROT & RAISIN SALAD

Grandma Seedall's recipe

• 5 carrots grated
• 3 stalks celery, chopped
• 1/2 c. walnuts chopped
• 1/2 c. raisins
• 1/2 cup crushed pineapple, optional

DRESSING:

• 1 c. mayonnaise or salad dressing
• 2 tbsp. sugar
• 1/4 c. milk

1. Mix dressing ingredients until smooth. Add to other items. Chill. 6 to 8 servings.

Parmesan Baked Salmon

• ¼ c grated Parmesan cheese
• ¼ c mayonnaise
• 1/8 tsp ground red pepper (cayenne)
• 1 salmon fillet (1-1/2 lb.)
• 2 Tbsp. lemon juice

1. Preheat oven to 400 F. Mix cheese, mayo and pepper until well blended; set aside.

2. Place salmon, skin-side down, on foil-covered baking sheet. Drizzle evenly with lemon juice. Top fillet with the cheese mixture; spread to evenly cover salmon.

3. Bake 18 to 20 minutes or until salmon flakes easily with fork. Cut into six pieces to serve. Makes 6 servings.

EggPlant Soup

• 1 med onion
• 1 lb ground beef
• 1 med eggplant diced
• 1 clove garlic
• ½ c each carrot & celery
• 1 large can tomatoes
• 2 14oz can beef broth
• 1 tsp salt
• 1 tsp sugar
• ½ tsp each pepper & nutmeg
• ½ c uncooked elbow pasta
• 2 tsp parsley
• Grated Parmesan

1. Cook meat and onion. Add everything but macaroni, parsley and Parmesan. Cook 45 minutes. Add remaining three ingredients and cook 10 more minutes.

Judith's Pumpkin Cookies

• 1 ½ cups vegetable oil
• 3 ¾ cup sugar
• 3 eggs
• 1 29 oz can pumpkin
• 1 bag chocolate chips
• 6 ½ cup flour
• 2 ½ tsp baking powder
• 2 ½ tsp vanilla
• 1 ¼ tsp nutmeg
• 2 ½ tsp baking soda
• 1 ¼ tsp salt

1. Preheat oven to 375 degrees. Cream wet ingredients in large bowl. Mix dry ingredients. Combine all ingredients together. Bake for 10-15 minutes.

Tyler Nelson's Mexican Rice

• 2 cups minute rice
• 4 tablespoon vegetable oil
• 8 oz tomato sauce
• 6 cups water
• 1 cube chicken bullion
• Salt, pepper, garlic, chili powder to taste

1. Brown rice lightly in the vegetable oil. Add all ingredients and simmer uncovered about 1 hour.

Pat Nelson's Butter-Cream Icing

• 5 cups powdered sugar
• ½ cup butter
• 1/3 cup heavy whipping cream
• 1 ½ tsp vanilla

Pat Nelson's Sugar Cookies

• 1 cup margarine
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 cup sour cream
• 5 cups flour
• 2 tsp baking powder
• 1 ½ tsp salt
• 1 tsp soda

1. Preheat oven to 350 degrees. Cream wet ingredients. Mix dry ingredients. Combine wet and dry ingredients and chill overnight or at least 1-2 hours.

2. Roll onto floured surface and cut into shapes. Bake for 8-10 minutes. Frost with Pat Nelson’s butter-cream icing.

Wilson Family Blue Cheese Garlic Dip

This is a family favorite!

• 4 oz blue cheese
• 8 oz cream cheese
• 1 lb cottage cheese
• 1tbls mayonnaise
• 1-2 cloves of garlic (the Wilson's definitely prefer 2)
  

1. Combine all ingredients in large bowl. Best if done a few hours in advance so flavors can blend, but it’s even better the 2nd day!

Aunt Jo's Broccoli Salad

• 2 large broccoli stalks
• 1 small red onion, chopped
  
• 1/3 cup sunflower seeds
• ½ cup raisins
• ½ lb bacon, cooked and crumbled
• 1 cup mayonnaise
• 1/3 cup sugar
• 2 tbls vinegar

1. Cut broccoli florets into bite size pieces. Combine broccoli, onion, sunflower seeds, raisins, and bacon in large bowl.

2. For dressing, mix mayonnaise, sugar and vinegar. Add dressing immediately before serving.

Judith's Refridgerator Rolls

• 1 cup shortening
• 1 cup boiling water
• 2 tbls dry yeast (or 2 yeast cakes)
• ¾ cup sugar
• 2 tsp salt
• 1 cup cold water
• 4 lightly beaten eggs
• 7 ½ cups sifted flour (or 6 cups un-sifted)

1. Preheat oven to 400 degrees. Combine boiling water and shortening and whip until shortening is melted. Add yeast to mixture when it’s warm (if it’s too hot it will kill yeast). Mix in sugar, salt, cold water and eggs. Add flour. Mix and knead well. Cover with damp cloth and store in refrigerator in airtight bowl (will keep up to 5 days), keep cloth damp.

2. Place dough on floured surface. Roll into circle, cut into pizza shaped slices. Roll like a croissant. Place on greased baking sheet. Cover with dish towel, let rolls raise at room temperature until doubled in size (about 2 hours). Bake for 10-15 minutes.

Grandma Seedall's Blueberry Salad

2 small packages raspberry Jell-O
3 oz cream cheese
2 cups hot water
1 medium can crushed pineapple w/juice
1 (14 oz) can blueberries w/juice
1 pint whipped cream

1. Dissolve Jell-O into the hot water, add cream cheese and stir until mixed. Add pineapple and blueberries and fold in whipped cream. Pour into glass bowl and chill in refrigerator until firm.

Weight Watchers Apple Pie Crescent Rolls

• 1 small apple
• 1/2 tsp Splenda
• 1/2 tsp packed brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie, or apple pie spice
• 8 reduced-fat crescent rolls (pre-made dough)

1. Preheat oven to 375 degrees. Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice together in a bowl. Set aside.

2. Unroll dough. Flatten each roll into a square. Spoon 1 teaspoon of apple mixture onto each piece of dough and roll up making sure to seal edges around the apple so it doesn't leak.

3. Bake on a non-stick cookie sheet until golden brown, about 12-15 minutes.

Brown Sugar and Orange Juice Ham Glaze

• 1 small can frozen orange juice
• 1/2 can crushed pineapple
• 1/2 + cup brown sugar
• 1/2 + cup sugar
• 1/2 teaspoon cloves

1. Mix together all ingredients in small saucepan. Simmer over low heat until the sugars have dissolved. Baste over your favorite ham.

Aunt Jo's Mandarin Orange Salad

Salad:

• 1 head romaine lettuce
• 1 can mandarin oranges
• 1 cup chopped celery
• 1 ripe avocado
• 2-3 green onions, thinly sliced
• 1 pkg (2-3 ounces) slivered almonds, candied

Candied Almonds Directions:

1. Place approximately 1/4 cup sugar and almonds in frying pan. Stir constantly over medium heat until almonds are coated and light brown. Quickly move almonds to wax paper until cooled.

Dressing:

• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup vegetable oil
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper

Chocolate Peppermint Bundt Cake

Cake:
Add 1 tsp peppermint extract to any favorite chocolate cake recipe.

Frosting:

• 6 ounces milk chocolate chips
• 2 tablespoons mild
• 1 tablespoon butter
• powdered sugar, enough to make desired consistency
• 1/2 cup coarsely crushed hard peppermint candies
  

1. Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency (it should be somewhere between a glaze and a frosting). Pour over cooled cake. Sprinkle cake with candies.

**You may also use a vanilla, powdered sugar frosting.

Raisin and Nut Pudding

This AMAZING recipe came from my mother-in-law, Pat Nelson. She is such a great cook and has shared many of her delicious recipes.
- Wendi
Sauce:

• 2 1/4 cup water
• 1 tablespoon butter
• 1 1/4 cup brown sugar

1. Make sauce first. Bring to a boil.

Batter:

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 3/4 cup sugar
• 1 tsp soda

2. Sift twice and add...

• 2 tablespoons melted butter
• 1/2 cup raisins
• 3/4 cup milk
• 1/2 cup nuts

3. Put in 8x8 inch pan, then pour hot sauce over batter. Bake for 30 minutes (place cookie sheet under the baking dish for overflow).

Glossy Sugar Cookie Icing

This glossy sugar cookie icing is more firm than a typical frosting, but works well for more detailed cookie decorating.

• 1 cup confectioners sugar
• 2 teaspoon milk
• 2 teaspoon light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

1. In small bowl, stir together confectioners sugar and milk until smooth. Beat corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more syrup.

2. Divide into separate bowls, and add food colorings to desired intensity.

1 dozen cookies worth

Grandma Seedall's Cranberry Jell-O Salad

Another holiday favorite.

• 1 pkg cranberries
• 2 (3 ounce) pkg cherry Jell-O
• 2 medium apples, grated
• 2 (8 ounce) cans crushed pineapple with juice
• 2 cups sugar
• 2 cups boiling water
• 3/4 cup celery, finely diced
• 3/4 cup walnuts, chopped

1. Place cranberries in food processor and chop. In a mixing bowl, combine sugar and cranberries. Mix well and set aside. Place Jello-O in 9x13x2 pan and dissolve with boiling water. Stir until dissolved. Add apples, celery, pineapple, cranberries and walnuts. Stir to combine. Jell-O will be thick. Chill until set. Serve with sweetened whip cream

Cake Mix, Fudge Crinkles

These cookies are not as good as Grandma Wilson's made from scratch crinkles, but none the less, the are quick, easy and delicious.

• 1 (18 1/4 ounce) box devil's food cake mix
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners sugar

1. Preheat oven to 350 degrees. Stir (by hand) dry cake mix, oil and eggs in large bowl until dough forms.

2. Dust hands with confectioners sugar and shape dough into 1" balls.

3. Roll balls into confectioners sugar and place 2 inches part on un-greased cookie sheets.

4. Bake 8-10 minutes or until center is just set.

5. Remove from pans after a minute or so and cool on wire racks.

Carrots Supreme

• 8 cups sliced carrots
• 1 tablespoon butter or margarine
  
• can cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces
• 1 small onion, chopped
• 1 cup soft bread crumbs
• 1/2 cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook until tender. Drain carrots. Add onions, soup, mushrooms, and Parmesan cheese. Transfer to a greased, 2 1/2 quart baking dish. Sprinkle with bread crumbs. Bake uncovered for 30-35 minutes or until heated through. Yield 8 servings.

Dodo's Pancakes

Pancakes:

• 2 eggs
• 1 cup sifted flour
• 1 1/2 teaspoon soda
• Approximately 3 tablespoons oil or butter
• soured milk

1. wisk eggs, soda, and 1/2 cup of flour. Add soured milk and stir. Last add oil or butter, and rest of flour.

Soured Milk:

• 2 tablespoon vinegar
• 1 1/2 cup milk

1. Add ingredients to cup, set aside for 5 minutes.

Candy Bar Fudge

• 5 cups sugar
• 1 cup butter
• 1 quart marshmallow creme
• 1 bag semi-sweet chocolate chips
• 2 (8 ounce) milk chocolate bar with almonds, broken in pieces
• 1 can evaporated milk 1 cup pecans (don't chop)
• 1 cup walnuts (don't chop)

1. Place sugar, butter and milk into heavy pan. Stir constantly while cooking until sugar dissolves. Bring to a boil. Boil for 7 minutes, stirring occasionally. Place marshmallow creme, broken chocolate bars, chocolate chips in a large mixing bowl. Pour hot mixture into bowl and using a hand mixer, mix for 2 to 3 minutes until it becomes very creamy and smooth. Add walnuts and pecans and stir by hand (do not use mixer or it will chop them up). Pour into a buttered 9x13 pan AND an 8x8 pan. Do not double this recipe or cut it in half - it will not work.

Zucchini Brownies

• 2 cups zucchini
• 1/2 cup oil
• 1/2 teaspoon soda
• 1/4 cup cocoa
• 1 teaspoon salt
• 1 1/2 cup sugar
• 2 cups flour
• 1/2 cups nuts

1. Preheat oven to 350. Mix well and pour into large greased cookie sheet. Frost with chocolate frosting. 

2. Bake 15-20 minutes

Candied Chex Mix

• 1 1/2 cups karo syrup
• 1 1/2 cups sugar
• 2 cubes + 2 tablespoons margarine
• 2 teaspoons vanilla
• 1 large box Rice Chex
• 1 cup coconut
• 1 cup slivered or sliced almonds

1. Bring syrup and sugar to a boil for 2 minutes (no longer). Add margarine and vanilla. Pour syrup mixture over chex, coconut, and almonds. Pour onto waxed paper until cool.

Chicken & Broccoli Casserole

This was a recipe my mom, Lillian Seedall, made every holiday (Thanksgiving & Christmas). I now make it for my family, but it is such a favorite, we eat it all the time.
- Judith

• 4 boneless chicken Breast Halves
• 2 lbs. fresh broccoli, well trimmed and cooked until tender crisp.
• 2 cans cream of chicken soup
• ½ cup milk, or more for desired consistency
• 1/4 - 1/2 cup mayonnaise
• 1/4 - 1/2 cup salad dressing (Miracle Whip)
• 1 squirt of mustard
• 1 cup grated Cheddar cheese
• 2 teaspoons lemon juice
• 3 cups rice, optional

1. Preheat oven to 350 degrees. Simmer chicken breasts in water for about 30 minutes, or until tender (you may add a bay leaf, ½ medium onion, sliced, and a sliced stalk of celery or two to season the stock for another use). Remove chicken from broth and cool enough to handle. Cut or shred into pieces.

2. In a 9x9x2-inch pan, layer the bottom with cooked broccoli and chicken. Make a sauce by combining soup, milk, mayonnaise, and salad dressing, and mustard. Stir until smooth. Add cheese. Add more milk if necessary to thin the sauce a little. Add lemon juice. Taste to correct seasonings.

3. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake for about one hour. May be served over rice. Makes 5-6 servings.

Lion House Oatmeal Cake

Cake:

• 1 1/2 cups boiling water
• 1 cup rolled oats
• 1/2 cup shortening
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs, well beaten
• 1 1/2 cups flour
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat Oven to 350 degrees. Pour boiling water over oats and let stand until cool. Cream shortening with sugars and eggs until fluffy. Add oats and water mixture.

2. Sift flour with other dry ingredients and blend into creamed mixture.

3. Pour into greased and lightly floured 13x9x2-inch baking pan.

4. Bake for 35 to 45 minutes or until cake tests done. Spread topping on baked cake as soon as it comes from oven.

Topping:

• 1/2 cup butter or margarine
• 1 cup brown sugar
• 1/2 cup evaporated milk
• 1 cup coconut
• 1 cup nuts, chopped
• 1 teaspoon vanilla

1. Melt butter and add sugar. Blend. Add remaining hot ingredients and spread on baked hot cake. Place under broiler for a minute or two, if desired.

Judith's Texas Sheet Cake

Cake:

• 2 c. flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. water
• 4 tbsp. cocoa
• 2 sticks butter
• 2 eggs
• 1/2 c. buttermilk (you can sour milk with 1/2 T. vinegar or lemon juice)
• 1 tsp. vanilla

1. Preheat oven to 350 degrees.

2. In a sauce pan bring to a boil, water, cocoa and butter-set aside. In a large mixing bowl combine flour sugar, soda, salt, eggs, buttermilk, and vanilla. Add the sauce pan mixture, Blend all together and put into greased 10 x 15 inch cookie sheet.

3. Bake for 20 minutes. Frost the cake immediately while hot.

Frosting:

• 2 T. butter (softened)
• 1/3 C. cocoa
• 3 tbsp. milk
• 2 c. confectioners sugar
• 1 tsp. vanilla

1. Combine in saucepan. Remove from heat and add confectioners sugar and vanilla. Beat well. Spread on cake as soon as it comes out of the oven. Garnish with chopped walnuts "if desired."

Play Dough

I made this recipe for all my kids, it's so quick and easy.

• 1/4 C. flour
• 1/8 C. salt
• 1/4 t. cream of tarter
• 1/4 C. water
• 3/4 t. oil
• food coloring

Mix dry ingredients first, then add wet . Cook in small sauce pan over medium heat until dough
pulls away from sides of pan . Remove from heat and knead until smooth. Store in air tight container or Ziplock bag.

**you can double or triple this recipe

No Bake Cheese Cake

• 9 inch graham cracker crust
• 8 0z. cream cheese
• 14 oz. sweeten condensed milk
• 1/3 C. lemon juice
• 1 t. vanilla

1. Slowly add milk to softened cream cheese, stir in lemon juice and vanilla. Blend till smooth. Pour into the graham cracker crust and chill for at least 3 hours.

"Light Texas Sheet Cake"

Cake

• Cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter or stick margarine
• 1/4 cup unsweetened cocoa
• 1/2 cup low-fat buttermilk (sour milk with 1/2 T. vinegar or lemon juice)
• 1 teaspoon vanilla extract
• 2 large eggs
  

Icing

• 3-6 tablespoons butter or stick margarine
• 1/3 cup fat-free milk
• 1/4 cup unsweetened cocoa
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted (optional)
• 2 teaspoon vanilla extract

1. Preheat oven to 375 degrees.

2. To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

4. To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

Julie's Baked Beans-Crockpot

This is family favorite

• 1 15 oz. can garbanzo beans (drained)
• 1 15 oz. can kidney beans (drained)
• 1 15 oz. can lima beans(drained)
• 1 20 oz. can bushes baked beans (with bacon and brown sugar)
• 1lb of cooked hamburger
• 1 sm. chopped onion

1. Cook in Crockpot on high for 4-5 hours or low for 6-8. Add Catchup, mustard, and Brown sugar to taste.

Marilyn's famous wheat bread (2 loaves)

You can make this by hand or in your mixer.

• 1/3 C honey
• 1/3 C oil
• 2 1/2 C Warm Water
• 1 1/2 TB Saf Instant Yeast
• 2 1/2 tsp Real Salt
• 6-7 C Fresh whole wheat flour
• 1 1/2 TB Dough Enhancer
• 1 1/2 TB gluten

1. Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. A llow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt, gluten and 4-5 C , additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

2. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal, and use speed 4 on the Mix n Blend - or use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

3.Form the dough into 2 loaves if using the hand method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

4. Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

Marilyn's Famous Wheat Bread (5-6 loaves)

I found this great recipe on the internet. It really is good. I use the Montana White Wheat.

• 2/3 C honey
• 2/3 C oil
• 6 C warm water
• 3 TB Saf Instant Yeast
• 1 1/2 - 2 TB Real Salt
• 16-20 C fresh whole wheat flour
• 3 TB Dough Enhancer
• 3 TB Vital Gluten

1. Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Mix N Blend or (Bosch) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

2. Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal, and use speed 4 on the Mix n Blend - or use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

3. Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend or Bosch Universal, method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

4. Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

Aunt Jo's London Broil Marinade

• 1/4 C. soy sauce
• 1 garlic bead
• 1/2 t. fresh ginger
• 1/2 C. sherry

1. Marinade a flank steak or London Broil in sauce for at least 4 hrs. Overnight is better. Grill meat on the grill.

**Note** we like extra marinade so I always double the recipe.

Oatmeal Raisin Cookies

These are the best oatmeal cookies, they are soft and chewy. They are a big hit with our family.

Whisk together and set aside:

• 2 C. flour
• 1 t. baking soda
• 1 t. baking powder
• 1 t. kosher salt

Cream:

• 1 C. unsalted butter, soften (room temperature)
• 1 C. sugar
• 1 C. dark brown sugar, firmly packed
• 2 large eggs
• 2 t. vanilla

Then stir in:

• 3 C. oats (not instant)
• 1 1/2 C. raisins

1. Preheat oven to 350 degrees F. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible (over mixing develops the gluten, making a tough cookie). Now add the oats and raisins; stir to incorporate.
Drop cookies on a greased cookie sheet 2 inches apart.

2. Bake 11-13 until golden brown, but still moist beneath crack on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Amish Carmel corn

This is the best carmel corn recipe.

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. At this point is you want a dryer carmel corn put in the oven and bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.

3. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Crockpot- Chocolate Cake

• 1 package chocolate cake mix
• 1 container of sour cream (8oz.)
• 1 C. chocolate chips
• 1 C. water
• 4 eggs
• 3/4 C. vegetable oil
• 1 package instant chocolate pudding mix

1. Spray Crockpot with nonstick cooking spray. Mix cake mix, sour cream, chocolate chips, water, eggs, oil and pudding mix in a bowl by hand. Pour into Crockpot.

2.Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings. Serve with whipped cream or ice cream.

Crockpot-Heirloom Carrot Spoon Cake

• 1 (18 1/4 oz.) box spice cake mix
• 1 (3 1/2 oz.) box instant butterscotch pudding mix
• 1 C. water
• 2 Cups shredded carrots
• 3/4 C. Canola oil
• 4 eggs
• 1 (8 oz.) can crushed pineapple
• 1 C. sour cream

1. Spray a 5 quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towel over top of slow cooker (the paper towel absorbs the moisture and does not allow the water to drop onto the cake).

2. Cover and cook on low for 4 1/2 to 6 hours.

O-Henry Bars

2 C. Sugar
2 C. White corn syrup
2 C. peanut butter
2 C. peanuts
6 C. rice krispies
1 bag 12oz. chocolate chips
1 bag 12oz. butterscotch chips

In a large saucepan, bring to a boil the sugar and corn syrup. Remove from the heat. Stir in the peanut butter, peanuts and rice krispies. Pour this mixture into a greased 13 x 17 "cookie sheet". Spread evenly. In a small saucepan on the stove, or in a glass dish in the microwave, melt the chocolate chips and butterscotch chips and mix well. Spread this mixture over the top of the mixture in the pan. Let cool.

Tortillas

• 2 1/2 c. flour
• 1 c. very hot water
• 1 tsp. Kosher salt
• 1/4 c. shortening

1. In a heavy-duty mixer, combine flour and salt. Add in shortening and mix until well combined (it will resemble coarse bread crumbs). Add hot water. The water hotness is the key to these being easy to make--it needs to be hot enough to melt the shortening, but not SO hot that the dough turns into an ooey-gooey mess. Or a hot mess (literally). I usually get relatively warm water from my tap and then heat it for 45-60 seconds in the microwave.
Anyway, after you add the water, the dough will start to come together. When it is fully combined, remove from mixer and divide into portions.

2. Now...the recipe yield really depends on how many tortillas you want. If you want small tortillas (like for fajitas), then you'll probably get around 10-12. If you want medium tortillas (burritos), then you'll probably get 8 or so. For large tortillas (like for salad wraps), you'll get around 6. Shape portions into round balls.

3. Preheat a non-stick or cast-iron skillet to medium-low heat. If necessary, spray your work surface with non-stick cooking spray; you may not need to because the dough isn't particularly sticky, but it may be and you also don't want to add any more flour to your dough. Press your palm against the surface of the dough ball, trying to maintain as much of a round shape as possible. Place rolling pin in middle of flattened dough ball and roll to desired thickness, shaping in a circle as you go.

4. Place raw tortilla on preheated skillet. Now...be forewarned--the first one may not work out great; it's like the first pancake or the oldest child (TOTALLY kidding, oldest sister and oldest child!) You're going to be watching for bubbles. If you get little blistery bubbles, your skillet is too hot and you need to reduce the heat. You're looking for big, fat, slow-bubbling bubbles. When you start to see them, flip the tortilla over and cook for another 30-45 seconds or so. This is where some personal taste comes in, but in my experience, dark marks on your tortillas (like you see on store-bought ones) usually lead to brittle tortillas when they cool down. Personally, I'm keeping my eye out for a kind of "greasy" look inside; I know that sounds gross, but that's the best way I can think of to describe it. These ones are cooked enough to not taste raw, but they're also very soft when they cool and they hold up to being wrapped, folded, twisted, and turned.If you're cooking these quickly, you can just stack them on top of each other and they'll stay warm. You can also wrap them in damp paper towels and then wrap them in foil and keep them in a warm oven (170) until you're ready to use them.

**option** spread the warm tortilla with butter and sprinkle with cinnamon sugar.

Thank you Best Bites for this recipe.

Haystack Cookies

This is a recipe my mother made for us as kids, it is one of my favorites.

• 1 C. butterscotch chips
• 1/2 C. peanut butter
• 2 C. miniature marshmallows
• 2 C. Chow Mein noodles

1. Melt butterscotch chips in a double boiler. Mix in peanut butter; then remove from heat. Mix in marshmallows and noodles. Spoon in clumps onto wax paper to harden.

Zucchini Casserole

1. Layer the following in a greased 9 x 13 pan in given order:

• Zucchini (and yellow squash, if desired), cubed to fill bottom of pan
• 1 lb. raw hamburger or ground turkey, crumbled over zucchini
• Grated cheddar cheese
• 1 can cream of mushroom soup combined with
• 1 small can tomato sauce and spread over top

2. Cover with foil and bake at 350 degrees for 1 1/2 hours. We like to spoon this over rice.

Italian Pasta with Tomato and basil

• 3 cups chopped tomatoes
• 1 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided
• 1 Tbsp. sliced fresh basil
• 1 clove garlic, minced
• 2 Tbsp. olive oil
• 3 cups (8 oz.) bow tie pasta, cooked, drained

1. MIX tomatoes, 3/4 cup of the cheese, basil, garlic and oil. ADD to hot pasta in large bowl; toss to coat. SPRINKLE with remaining 1/4 cup cheese.

Pasta Primvera

• 3 cups penne pasta, uncooked
• 2 Tbsp. KRAFT Light Zesty Italian Dressing
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 2 zucchini, cut into chunks
• 1-1/2 cups cut-up fresh asparagus (1-inch lengths) or broccoli
• 1 red pepper, chopped
• 1 cup fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. COOK pasta as directed on package. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

2. DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

No Bake Cookies

• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup chunky peanut butter
• 3 cups quick cooking oats

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.

2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

30 min. Breadsticks/ No Fail Deep Dish Pizza Crust

My family loved this deep dish Pizza recipe - it was so good!!

• 2 1/2 C. Medium Hot Water
• 5 tsp. SAF Instant Yeast*
• 2 Tbsp. Sugar
• 3 Tbsp. Oil
• 1 tsp. Salt
• 6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
• 1/2 Cube of Butter (the more butter you use the crisper the crust, you can use up to 2 cubes of butter. Personally, I don't want to see it on the hips so I stick with 1/2 cube.)

1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.

2. Melt butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. Allow to double in size (About 10-15 minutes)

3. Cook for 10 to 12 minutes or until desired browning is accomplished. Cut into strips or top with favorite pizza toppings.

4. If doing pizza, top with toppings and put back in oven for 10-12min. till cheese is melted.

* When using regular yeast change amount to 2 Tbsp.

Lentil Soup-Yummy

• Small sweet onion, chopped
• 3 cloves minced
• 1C. fresh carrots sliced
• 2 T. real bacon bits
• 2 T. tomato paste
• 1 C. dry lentils rinsed
• 1/2 t. dries thyme
• 5 C. chicken or vegetable broth
• non-stick cooking spray

1. Spray a medium pot with non-stick cooking spray and warm over medium heat. Add the onion and garlic cooking for a few minutes until tender. Stir in the carrots and bacon bits. Continue to cook, adding the tomato paste. Stir and coat all the veggie with the paste. Add and stir in the lentil, thyme and broth.

2. Bring to a boil, stirring occasionally then reduce to a simmer. Continue to simmer for about an hour.

**This can be cooked in a Crockpot on low for 4-6 hrs.

Gingerbread Men Cookies

These cookies are so good, they are not your traditional gingerbread cookie, they are much better!

• 1 (3.5 oz.) package cook and serve butterscotch pudding mix


• 1/2 C. butter


• 1/2 C. packed brown sugar


• 1 egg


• 1 1/2 C. flour


• 1/2 t. baking soda


• 1 1/2 t. ground ginger


• 1 t. ground cinnamon

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover and chill dough until firm, about 1 hour.

2. Preheat the oven to 350 degrees F. Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3. Bake for 10 to 12 minutes, until cookies are golden at the edges. Cool on wire racks.

**Fat Free pudding and whole wheat flour can be used**

Christmas Pretzels

• 1 bag "Rollos" or any chocolate covered caramel candy
• 1 bag waffle pretzel squares

1. Preheat oven to 350. Arrange pretzels on cookie sheet - you don't need to leave much space in between. Arrange a rollo atop each pretzel. Place cookie sheet in oven for 4 minutes.Remove from oven and gently press another waffle pretzel on top of the rollo. Refridgerate until set up. These keep in an airtight container for a week but I doubt that they'd last that long in any house! Enjoy!

**options** you can sprinkle white chocolate on top and sprinkle with colored sugar, or
use Hereshey Hugs in place of the rollos, when Hugs are melted place an M & M on top.

Becky's Sour Cream Enchiladas

3 cans chopped green chilies
2 lbs grated cheese
1 pint sour cream
½ onion, grated
2 dozen corn tortillas
8 chicken breasts

1. Cook chicken, cool and shred. Mix soup, chilies and sour cream over low heat. Grate cheese and dice onions. Heat tortillas in pan of hot water until soft (one at a time and drain on paper towel. Put in 9x13” pans and pour soup and sour cream mixture over enchiladas

2. Sprinkle a little cheese and onions on top. Put in oven and heat at 450’ for 10-15 minutes or until hot. Makes approximately 24 enchiladas.

Horseradish Tarter Sauce

2/3 cup sour cream
1 cup mayonnaise
1 tsp chopped onion
2 tsp lemon juice
2 tsp horseradish
½ tsp dill weed
½ tsp garlic salt

1. Mix all ingredients; great with halibut, salmon, or any other fish.

PF Chang's Lettuce Wraps

SPECIAL SAUCE: (refrigerate)

• ¼ cup sugar
• 2 Tbls ketchup
• ½ cup water
• 1 Tbls lemon juice
• 2 Tbls soy sauce
• 1/8 tsp sesame oil
• 2 Tbls rice vinegar

STIR-FRY:

• ½ tsp rice vinegar
• 2/3 cup canned straw mushrooms, minced
• 2 Tbls soy sauce
• 3 Tbls chopped green onion
• 2 Tbls dark brown sugar
• 1 tsp minced garlic (1 clove)
• 3 Tbls vegetable oil
• Fried rice noodles (Mai Fun)
• 1 cup water chestnuts, minced
• 2 Chicken breasts, cooked & chopped

HOT SAUCE:

• 2 tsp water
• 1-3 tsp garlic chili paste
• 1 Tbls Chinese Hot Mustard

1. Heat & cook the stir-fry ingredients. Serve the chicken on a dish lined with fried rice noodles. Make lettuce cups by slicing head of iceberg lettuce through the middle; pull off the outside of slice. Dip in special sauce and/or hot sauce.

Grandma Wilson's Banana Bread

½ cup margarine or butter
2 cups flour
1 cup sugar
1 ½ tsp baking powder
2 eggs
½ tsp baking soda
1 cup mashed banana
¼ tsp salt
¼ cup milk
½ cup chopped walnuts
1 tsp lemon juicefamily

1. Cream margarine and sugar. Add eggs and beat. Add bananas, milk, & lemon juice

2. Sift dry ingredients & add. Add nuts

3. Bake in well greased 8x4x3 inch loaf pan for 1 hour at 350°. Makes one loaf.

Lion House Chicken Cordon Blue Sauce

1 can Cream of Chicken soup
1/3 cup fresh squeezed lemon juice
1/2 cup sour cream

1. Heat in small sauce pan; serve over Chicken Cordon Blue. Makes 8, 1/3 cup servings

Cherry Lime-aid

• 1 (2-liter) bottle lemon-lime
• 1 (12 oz) can frozen limeade thawed
• 1 lime, sliced
• 2 cups cherry juice

1. In a large container, combine all ingredients and chill.

Fruit Pizza

• 1 pkg (18oz) refrigerated sugar cookie dough
• 1 pint whipping cream, whipped stiff
• 4 cups assorted fresh fruit
• ½ cup powdered sugar
• 2 (8oz) lemon yogurt

1. Preheat oven to 350 degrees. For crust, shape cookie dough into a ball. Place dough in center of pizza pan. Flatten slightly with palm of hand. Roll out dough into a circle within 1” of edge. Bake 15-18 minutes or until light golden brown; cool completely.

2. For topping combine whipped cream, yogurt, and powdered sugar,. Spread mixture evenly over cookie. Slice fruit and arrange on top.

Fruits: mandarin oranges, banana, strawberries, kiwi, blueberries, raspberries, pineapple, etc

Cheesy Grilled Corn

• ½ cup mayonnaise
• 1 cup parmesan cheese, shredded
• 1 teaspoon salt
• ½ teaspoon garlic, minced
• 6 ears corn, husks & silk removed
• ½ teaspoon chili powder
• ¼ teaspoon black pepper

1. Pre-heat the grill to medium. Combine all ingredients except corn in a small bowl. Brush each ear of corn with mixture and place on release tin foil.

2. Place on the grill and cook about 10-15 minutes, turning several times.

Toasted Croutons

• 1 loaf French bread
• 1 (8 ounce) package of cream cheese
• 2 cups cheddar cheese, grated
• 1/2 lb butter
• 4 egg whites, stiffly beaten

1. Remove crust from French bread and cut into 1-inch squares. In double boiler, melt cheeses and butter. When creamy, fold in beaten egg whites. Mixture will have funny texture and look.

2. Dip cubes into mixture and place on a waxed paper lined cookie sheet and freeze. When frozen, place in a plastic bag and store in freezer.

3. To serve, bake frozen cubes at 450 degrees for about 8 minutes. Serve warm. Especially delicious when served with Creamy Tomato Basil Soup.

Creamy Tomato Basil Soup

• 1 medium onion, diced
• 1 stalk celery, chopped
• ½ cup butter
• 4 cups chicken broth
• 1 quart half & half
• ¼ cup fresh chopped basil
• 2 cloves minced garlic
• 2 cans crushed tomatoes
• 1 can (8 oz.) tomato sauce
• Salt & pepper to taste

1. In a large saucepan sauté onion, celery, and garlic in butter until softened (about 5 minutes). Add tomatoes (do not drain) and basil; bring to a boil; reduce heat to simmer. Cover and simmer for 30 minutes or until vegetables are soft.

2. Add chicken broth, tomato sauce, half & half, salt & pepper to taste. Heat through and serve.

Oatmeal Spice Cookies

• ¾ cup brown sugar
• ½ cup sugar
• ¾ cup raisins
• 2 cups oats
• 2 cup flour
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ½ sticks margarine, softened
• 1 egg, slightly beaten
• 1 tsp. vanilla

1. Preheat oven to 350 degrees. Cream margarine and sugars. Mix in egg and vanilla.

2. Mix dry ingredients and slowly add to wet ingredients.

3. Bake for 10-12 minutes on greased cookie sheet.

Kellogg's Rice Krispies Treasts - Original

• 3 tbsp margarine or butter
• 1 package regular marshmallows or 4 cups miniature marshmallows
• 6 cups KELLOGG'S RICE KRISPIES cereal
• 1 t. vanilla (optional)
  

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13x9 pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

Meagan's Chicken Ravioli Italiano

• 2 (9-oz.) packages refrigerated cheese or chicken filled ravioli
• 1 (6-oz.) package baby spinach leaves
• 1 tbsp. olive oil
• 2 medium yellow summer squash or zucchini, sliced
• 4 medium garlic cloves, minced
• 2 cups spaghetti sauce, such as tomato-basil
• ¼ cup chopped fresh basil, or snipped flat-leaf parsley