Recipe #187 Clone of a Cinnabon

Clone of a Cinnabon

INGREDIENTS (Nutrition)
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Recipe #187 Soda Cracker Toffee

Soda Cracker Toffee (Becca)

To make this incredibly easy treat, start by placing a single layer of saltine crackers on a baking sheet. Preheat the oven to 425. In a saucepan, bring one cup brown sugar and one cup butter to boil and let boil for three minutes. Pour this directly over the crackers and place baking sheet in the oven for only 3 to 5 minutes. The crackers will begin to sort of "float" over the mixture. Be careful, because this can burn really fast, and the sugar will get grainy and bleh.

Let the crackers cool for a while, then spread with melted chocolate chips. Place in the freezer until it hardens, then break apart and eat!

Recipe #186 Cheeseburger Soup

Cheeseburger Soup (Crystal)

1 lb. ground beef
¾ c. chopped onion
¾ c. shredded carrots
¾ c. diced celery
3 T. butter or oil
1 t. basil
3 c. chicken broth
4 c. diced potatoes
¼ c. flour
8 oz. Velvetta cheese
1 ½ c. milk
¼ c. sour cream
salt and pepper

In a 5 qt. pot, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in same pan, with the butter or oil, about 5 minutes. Stir in flour and add broth, potatoes, and beef.


Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Recipe #185 Kool-Aid Playdough

Kool-Aid Playdough (Becca)

2 ½ cups flour
½ cup salt
2 packages unsweetend Kool-Aid (of the same flavor)
2 cups boiling water
3 Tb. vegetable oil
Mix dry ingredients together. Add water while still hot and oil and stir. Mix or knead with hands when cool enough to touch. Store in an airtight container. Lasts for several months when kept in the fridge.

Recipe #184 Orange Julius

Orange Julius (Kayla)

1 c. water
1 c. milk
1 tsp vanilla
¼ c. sugar
½ can frozen orange juice concentrate
Ice

Recipe #183 My Favorite Fruit Drink

My Favorite Fruit Drink (Becca)

1 small container vanilla yogurt
½ can guava strawberry juice
1 frozen banana
frozen strawberries, mangoes, and pineapple
½ cup milk

Mix in blender.

Recipe #182 Fruit Drinks

Fruit Drinks (Becca)

Frozen fruit (strawberries, bananas, mangoes, pineapple, etc.)
1 container yogurt (vanilla is what I usually use—any flavor would be good)
½ cup milk
½ can frozen juice concentrate (I like the mixes, like the Hawaiian’s Own juices)
can also add fresh or canned fruit-bananas, mandarin oranges, peaches, pears, raspberries…

Blend together and serve! If it doesn’t taste right, add something else until it does. Adding vanilla ice cream makes it sweeter and more like a milkshake, too.

Recipe #181 Better Than Sex Cake

Better Than ANYTHING Cake (Megs)

1 pkg Devils food cake mix
½ can of sweetened condensed milk
6 oz. caramel cream topping
3 bars chocolate covered toffee *Heath Bars
1 8oz. container frozen whipped cream

Bake cake according to directions on cake box. Let cool 5 minutes.
Make slits across top of cake. DO NOT HIT BOTTOM
In frying pan over low heat, combine sweetened milk and caramel topping. Stir until smooth and blend. Pour topping over cake SLOWLY. Sprinkle toffee across cake, save a handful for later. Let cool completely, cover with cool whip and decorate with saved toffee sprinkles

Recipe #180 Reindeer Fodder

Reindeer Fodder (Megs)

2 lbs of white chocolate- melt
Add 3 cups of each of the following:
Captain Crunch Cereal
Rice Krispies
Dry Roasted Peanuts
Miniature marshmallows

Stir and drop by tablespoon on waxed paper.

Recipe #179 Eclairs / Cream Puffs

Eclairs/Cream Puffs (Jes)

½ cup water
¼ cup butter
½ cup flour
¼ tsp salt
2 eggs
1 pkg. instant pudding
chocolate

Boil water and butter in saucepan. When water begins to boil, stir in flour and salt. Dough should form into balls. Take off of heat and begin adding eggs one at a time until it is mixed in, continue until all the eggs are added. Bake on greased cookie sheet at 400 degrees for 30 minutes. Remove from oven, prick the tops and then cool. Split in half and fill with pudding. Drizzle the tops with chocolate.

Recipe #178 Carmel Popcorn

Carmel Popcorn (Kayla)

2 ½ c. brown sugar
1 stick butter
1 c. corn syrup

Cook until soft crack. Add 1 can sweetened condensed milk and pour over popcorn.

Recipe #177 Easy Key Lime Pie

Easy Key Lime Pie (Kayla)

1 sm. box sugar free jello (lime)
½ c. boiling water
2 c. Key Lime yogurt (6-oz.)
1 cool whip
1 graham cracker crust
Mix jello and water until dissolved. Then add yogurt and cool whip. Mix together. Pour onto crust and let set-up in the fridge.

Recipe #176 Pink Popcorn

Pink Popcorn (Kayla)

2 c. sugar
2/3 c. milk
1 Tbs corn syrup
¼ tsp salt
1 tsp vanilla
Food coloring

Cook until hard ball. Then pour over popcorn.

Recipe #175 Carrot Cake

Carrot Cake (Kayla)

2 c. flour
2 c. sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c. grated carrots
1 c. oil
4 eggs
8 oz. can pineapple
½ c. coconut
Chopped nuts

Mix together and bake on 350° for 30-35 min.

Recipe #174 Pumpkin Cheesecake

Pumpkin Cheesecake (Kayla)

Crust:
1 c. graham cracker crumbs
1 Tbs sugar
4 Tbs butter
Press into spring form pan and chill.
Filling:
2 pkg cream cheese
¾ c. sugar
1 can 16 oz pumpkin
1 ¼ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp salt
2 eggs
Pour onto crust. Bake on 350° for 50 min.
Topping:
2 c. sour cream
2 Tbs sugar
1 tsp vanilla
Spread over filling and bake another 5 min.

Recipe #173 Strawberry Pie

Strawberry Pie (Kayla)

1 c. sugar
1 c. water
3 Tbs corn starch
4 Tbs Strawberry jello
¾ tsp lemon juice
Strawberries (washed and cut)

Mix sugar, corn starch and water, cook til thick and clear. Remove and add jello. Cool slightly. Mix in strawberries. Pour on graham cracker pie crust.

Recipe #172 Hot Fudge

Hot Fudge (Kayla)

1 c. milk chocolate chips
½ c. corn syrup
½ c. butter
Dash of salt
1 can sweet and condensed milk
Mix together and microwave 1 ½ min. Store in fridge and reheat in microwave when ready to use.

Recipe #171 Lemonade Pie

Lemonade Pie (Kayla)

6 oz. can frozen lemonade concentrate (any flavor)
1 can sweet and condensed milk
8 oz. cool whip

Mix and add to graham cracker crust and freeze.

Recipe #170 Zucchini Cake

Zucchini Cake (Kayla)

3 eggs beaten until foamy
1 c. oil
2 c. sugar
2 c. grated zucchini
3 tsp vanilla
3 c. flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder

Mix and bake on 325° for 1 hour.

Recipe #169 Marshmallow Popcorn

Marshmallow Popcorn (Kayla)

2 c. butter
1 c. brown sugar
16 large marshmallows

Melt in microwave stirring occasionally and pour over popcorn.

Recipe #168 Fudge

Fudge (Kayla)

1 stick butter
1 c. chopped nuts
1 tsp vanilla
1 pkg. chocolate chips (6-oz.)
In sauce pan, mix:
2/3 c. canned milk
10 large marshmallows
2 c. sugar
Bring to boil over medium heat, stirring constantly. Boil for 6 min. quickly pour in bowl, stir until creamy.

Recipe #167 Snow Ice Cream

Snow Ice Cream! (Shanny)

A bowl of fresh snow
1 c sugar
1 can evaporated milk
1 t vanilla

Mix and enjoy!

Recipe #166 Grandma's Oreo Balls

Grandma’s Oreo Balls (Shy)

1 package Oreo cookies, crushed
8 ounces cream cheese, softened
1 pkg white almond bark
1 pkg chocolate bark
Using a blender or hand held mixer, mix Oreos and cream cheese together. Roll into walnut size balls. Chill for an hour. Melt approximately ¾ package of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes. While waiting, melt about ¼ package of chocolate bark. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

Recipe #165 Easy Double Decker Fudge

Easy Double Decker Fudge (Shy)

1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.

Recipe #165 Easy Double Decker Fudge

Easy Double Decker Fudge (Shy)

1 cup peanut butter chips
1 can (14 oz.) sweetened condensed milk, divided
2 Tbsp butter or margarine, softened
1 cup semi-sweet chocolate chips
1 tsp vanilla, divided
Line 8 in square pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave safe bowl. Microwave on high for 1 minute or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high or until chips are melted and mixture is smooth when stirred, stir in ½ tsp vanilla. Immediately pour and spread over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil, cut into 1 inch squares. Store in tightly covered container in refrigerator. Makes about 2 dozen.

Recipe #164 Chex Muddy Buddies

Chex Muddy Buddies (Shy)

9 cups Chex
½ bag (6 oz.) semi-sweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 tsp vanilla
1 ½ cup powdered sugar
Put Chex in a VERY large bowl. Set aside. Heat chocolate chips, peanut butter and butter in 1 qt. sauce pan over low heat, stirring frequently until melted. Remove from heat. Stir in vanilla. Pour chocolate mixture over cereal stirring until evenly coated. Pour into 2 gallon Ziploc bags. Add powdered sugar and shake until evenly coated.

Recipe #163 Caramels

Caramels (Kayla)

1 c. cream
1 c. half and half
Combine and warm on stove
½ tsp salt
2 c. sugar
2 c. corn syrup
½ c. butter (little at a time)
Cook together until 240°, stirring constantly. Then add 1 ½ tsp. vanilla. Place in greased 9x11 in. pan. Cool, cut and wrap.

Recipe #162 Funky Monkey

Funky Monkey (Shanny)

1 Keebler pie crust
1 small box instant chocolate pudding
1 banana
1 small carton cool whip

Make up the pudding using directions for pie on box. Slice 1 banana into bottom of pie crust. Pour pudding on top. Top with cool whip and chill.

Recipe #161 Peach Cobbler

Peach Cobbler (Kayla)

1 box yellow cake mix
1 c. oatmeal
1 ½ c. chopped walnuts
¾ c. butter

Mix together and put half of mixture on bottom of pan. Add fruit and top with remaining mixture. Bake on 350° for 30 min.

Recipe #160 Chocolate Cake

Chocolate Cake (Kayla)

3 c. flour
2 c. sugar
3 Tbs cocoa
2 tsp baking soda
1 c. milk
1 c. oil
2 eggs
1 c. hot water
Mix together and pour in cookie sheet. Bake on 350° for 20 min.

Recipe #159 Brownies

Brownies (Kayla)

1 c. butter
2 c. sugar
1/3 c. cocoa
4 eggs (1 at a time, beat well after each one)
1 ¾ c. -2 c. flour
2 tsp. vanilla

Mix ingredients. Pour in greased cookie sheet or 9x11 pan. Bake at 350° for 25 min.

Recipe #158 Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies (Kayla)

½ c. butter
¾ c. peanut butter
1/3 c. sugar
1/3 c. brown sugar
1 egg
2 Tbs milk
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 ½ flour
Jumbo chocolate chips/Hershey kisses

Mix ingredients. Make into 1 in. balls and roll in sugar. Place on cookie sheet and bake 8-10 on 375°. After you remove from oven place 3-4 chocolate chips or one Hershey kiss on each cookie.

Recipe #157 Nanaimo Bars

Nanaimo Bars (Kayla)

1st Layer:
¼ c. sugar
1/3 c. butter
5 Tbs cocoa or ¼ c. chocolate chips
1 egg
1 tsp vanilla
Combine ingredients and heat on stove until thick. Then add:
1 ½ c. graham cracker crumbs
1 c. coconut
½ c. chopped walnuts
2nd Layer:
¼ c. butter
3 Tbs milk
1 instant vanilla pudding (3-oz.)
2 c. powdered sugar
Combine and spread over 1st layer.
3rd Layer:
4 oz. chocolate chips
Melt and pour on top of 2nd layer. Chill in refrigerator and serve.

Recipe #156 Regular Lemon Squares

Regular Lemon Squares (Kayla)

Crust:
2 c. flour
½ c. powdered sugar
1 c. butter
Mix and put in greased 9x11 in. pan and bake on 350° for 20 min.
Filling:
4 eggs (beaten)
6 Tbs lemon juice
¼ c. flour
2 c. sugar
Mix together and pour over crust and bake for 25 min. Once out of the oven sprinkle with powdered sugar.

Recipe #155 Green Mint Brownies

Green Mint Brownies (Becca)

2 cups chocolate chips
½ cup butter
4 large eggs
1 cup sugar
½ tsp vanilla
1 ½ cups flour
2 cups green mint chocolate chips

Preheat oven to 350°. Grease 9x13 pan. Melt chocolate chips and butter in heavy pan (or double boiler—avoid burning) over low heat; set aside. Combine eggs, sugar, salt, and vanilla in medium bowl. Mix in melted chocolate until smooth. Add flour until just combined. Stir in mint chips. Put in pan. Bake for 30 minutes.

Recipe #154 Peanut Butter n' Chocolate Chip Cookies

Peanut Butter n’ Chocolate Chip Cookies (Shy)

¾ cup margarine
1 cup sugar
1 cup brown sugar
½ cup peanut butter
2 eggs
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips
Heat oven to 350. Beat margarine, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour baking soda, and salt. Stir in chips. Drop by tablespoons onto ungreased cookie sheet. Bake 10-12 minutes. Cool, remove from pan onto wire rack. Makes about 4 dozen.

Recipe #153 Five Minute Cookies

Five Minute Cookies (Megs)

1 pkg. Any flavored cake mix
½ c. applesauce
1 egg

Beat egg and applesauce together. Mix into cake until all is moistened. Drop by spoonful on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Add fruit, nuts, chocolate chips as desired.

I put Rolos in the middle so they have a creamy carmel center! Yummy!

Recipe #152 Chocolate Chip Cookies

Chocolate Chip Cookies (Kayla)

1 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1tsp vanilla
1 Tbs hot water
3 c. flour
1 ½ tsp baking soda
Pinch of baking powder

Mix together and bake on 350° for 10 min.

Recipe #151 Frosted Banana Bars

Frosted Banana Bars (Megs)

½ cup butter or margarine, softened
1 ½ cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
¼ teaspoon salt
2 medium ripe banana, mashed (about 1 c.)
Frosting:
1 package (8 ounces) cream cheese, softened
3 ¾ cups powdered sugar
½ cup butter or margarine (I use less)
2 teaspoons vanilla

In mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla. Combine flour, baking soda, and salt, gradually add to creamed mixture. Stir in bananas. Spread into greased 15 in. x 10 in. x 1 in. pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool. For frosting beat cream cheese, butter, and vanilla, gradually add enough sugar to achieve desired consistency. Frost bars. Store in refrigerator.
Yield: 3-4 dozen

Recipe #150 Raisin Oatmeal Cookies

Raisin Oatmeal Cookies (Kayla)

2 c. raisins
2/3 c. water
Boil 2 min., drain, and cool.
½ c. butter
1 c. brown sugar
2 eggs
Beat together and add raisin mixture. Then add:
1 c. oatmeal
2 c. flour
½ tsp salt
1 tsp baking soda
1 tsp nutmeg
2 tsp cinnamon
½ tsp baking powder
1 ½ c. nuts
1 Tbs vanilla

Mix together and bake on 350° for 12 min.

Recipe #149 Peanut Butter Finger Bars

Peanut Butter Finger Bars (Becca)

1 c. margarine
½ c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2/3 tsp. baking soda
2/3 tsp. salt
2 tsp. vanilla
1 ½ c. flour
1 ½ c. oatmeal

Mix like a cake and bake on a greased 12 x 17 cookie sheet. Bake at 350° for 20 minutes. Do not overbake! Spread with a thin layer of peanut butter while still warm. When cool, frost with chocolate frosting. Cut into bars.
Frosting for peanut butter bars:
1/3 cup softened margarine
2 oz. melted unsweetened chocolate (or 6 Tb. cocoa and 2 Tb. cooking oil)
2 cups powdered sugar
1 ½ tsp. vanilla
Milk to make spreading consistency (about 2 Tb.)

Mix butter and cooled chocolate. Blend in sugar. Stir in vanilla and milk and beat until smooth. Spread over top of peanut butter layer.

Recipe #148 Going Back to School Bars

Going Back to School Bars (Kayla)

½ c. butter
½ c. peanut butter
½ c. sugar
½ c. brown sugar
1 egg
2 Tbs water
1 ¼ c. flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 pkg. chocolate chips

Mix and pour into greased 9x13 in. pan. Bake on 375° for 20 min. Frost with chocolate frosting or melted chocolate chips.

Recipe #147 Applesauce Oatmeal Cookies

Applesauce Oatmeal Cookies (Kayla)

1c. brown sugar
2 c. sugar
3 c. butter
4 eggs
1 ½ c. applesauce
2 tsp baking soda
2 tsp baking powder
1 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp vanilla
4 c. oatmeal
1 pkg chocolate chips
6-7 c. flour

Mix together and roll in cinnamon and sugar. Bake on 375° for 12-15 min. This recipe make a lot of cookies.

Recipe #146 Bread Bowls

2 pkg active dry yeast
2 ½ cups warm water (110 Deg F)
2 tsp salt
2 Tbsp vegetable oil

7 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
1 cup water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil & 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, ½ cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth & elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl & turn to coat with oil. Cover with a damp cloth & let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, & divide into 8 (4) equal portions. Shape each portion into a 4inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover & let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F. In a small bowl, beat together egg white and 1 Tbsp water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a ½ inch thick slice from top of each loaf; scoop out centers,
leaving ¾ inch thick shells. Fill bread bowls with hot soup and serve immediately.

*Note: I don't actually do the egg wash. After the bowls have cooked for 15 minutes I brush butter onto them. They come out golden brown, yummy!

Recipe #145 Mom's Good Cinnamon Rolls

Mom's Good Cinnamon Rolls

INGREDIENTS (Nutrition)
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil

1/2 cup white sugar
2 teaspoons ground cinnamon

DIRECTIONS
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. 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 a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.

ICING FOR CINNAMON ROLLS
1 stick butter
1 cap vanilla
1 box powdered sugar
Milk
Add butter, vanilla and half of powdered sugar. Add milk and rest of sugar until icing is done.

Recipe #143 Oatmeal Cookies

Oatmeal Cookies (Kayla)

1 ½ c. flour
1 tsp salt
1 tsp baking soda
3 c. oatmeal
½ c. nuts
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp vanilla

Mix together and bake on 350° for 10-12 min.

Recipe #144 Funfetti Cookies

Funfetti Cookies (Kayla)

1 pkg Funfetti cake mix
1/3 c. oil
2 eggs

Mix together. Shape into balls and flatten with the bottom of a cup. Bake on 375° for 6-8 min.

Recipe #142 Peanut Butter & Chocolate Chip Cookies

Peanut Butter & Chocolate Chip Cookies (Kayla)

½ c. butter
¾ c. sugar
1/3 c. peanut butter
1 egg
½ tsp vanilla
1¼ c. flour
½ tsp baking soda
¼ tsp salt
1¾ c. peanut butter and milk chocolate chips

Mix together and bake on 350° for 12-14 min.

Recipe #140 Sugar Cookies

Sugar Cookies (Kayla)

1 c. butter
1 ¾ c. sugar
3 eggs
4 ½ c. flour
2 round tsp baking powder
1 tsp baking soda
½ c. sour milk (1 tsp lemon juice w/ milk)
½ tsp cinnamon
½ tsp lemon extract
1 tsp vanilla

Mix together. Roll flat and cut into shapes. Bake on 350° for 6-8 min.

Recipe #141 Magic Cookie Bars

Magic Cookie Bars (Kayla)

Crust:
¼ c. butter
1 ½ c. graham cracker crumbs
Topping:
1 can sweetened condensed milk
1 bag chocolate chips
1 1/3 c. coconut
1 c. chopped nuts

Make crust in 9x11 in. pan, add milk, top with remaining ingredients. Bake on 350° until the coconut is toasted.

Recipe #138 Peanut Butter M&M Cookies

Peanut Butter M&M Cookies (Kayla)

3 eggs
1 ½ c. peanut butter
1 c. brown sugar
1 c. sugar
½ tsp vanilla
½ tsp corn syrup
2 tsp baking soda
½ c. butter
4 ½ c. oatmeal
½ c. nuts
M&M’s

Mix together and bake on 350° for 12 min.

Recipe #139 No-Bake Cookies

No-Bake Cookies (Kayla)

2 c. sugar
½ c. milk
1 stick butter
3 Tbs cocoa
Mix and boil for 2 min. Take off heat and add:
½ c. peanut butter
2 tsp vanilla
3 c. oatmeal
Quickly place spoonfuls on wax paper or greased cookie sheet.

Recipe #137 Oatmeal Pudding Cookies

Oatmeal Pudding Cookies (Kayla)

1 pkg 4-oz. Instant pudding (any flavor)
1 c. butter
¾ c. brown sugar
¼ c. sugar
2 eggs
1½ c. flour
1 tsp baking soda
3½ c. oatmeal
1 c. raisins, nuts, or any flavor chocolate chips

Mix together and bake on 375° for 10 min.

Recipe #136 Carrot Cookies

Carrot Cookies (Kayla)

¾ c. butter
1 c. sugar
1 egg
1 c. mashed carrots
1 tsp vanilla
2 c. flour
1 tsp baking powder
½ tsp salt
1 c. nuts

Mix together and bake on 375° for 10-12 min.

Frosting:
1 c. powdered sugar
3 Tbs orange juice
Orange peel, grated

Recipe #134 Chocolate Waffle Cookies

Chocolate Waffle Cookies (Kayla)

2 c. flour
1 tsp. baking powder
1 c. cocoa
1 c. butter
2 c. sugar
5 eggs
2 tsp vanilla

Heat waffle iron. Mix ingredients, but do not over mix. Drop by rounded tablespoons onto hot iron. 1 drop per 4x4 square. Cook about 1 min. Frost with chocolate frosting.

Recipe #135 S'mores Bars

S’mores Bars (Kayla)

8 c. Golden Grahams Cereal
5 c. mini marshmallows
1 ½ c. milk chocolate chips
¼ c. corn syrup
5 Tbs butter
1 tsp vanilla
1 c. mini marshmallows
Microwave 5 c. marshmallows, chocolate chips, corn syrup, and butter for 2-3 min or until smooth. Stir in vanilla and pour on cereal. Mix together and add one cup marshmallows. Put in 9x11 in. pan or in balls.

Recipe #133 Gingersnaps

Gingersnaps (Kayla)

1 stick butter
1 c. sugar
1 egg
¼ c. molasses
2 c. flour
2 tsp. baking soda
½ tsp. salt
1 ¼ tsp. ginger
¾ tsp cinnamon
Roll into balls and roll in sugar. Place on ungreased cookie sheet and bake on 350° for 8-10 min.

Recipe #131 Oreo Cookies

Oreo Cookies (Kayla)

1 box chocolate cake mix
¾ cup shortening
2 eggs

Mix ingredients. Roll into balls and bake for 8 min. on 375°. Once cooled place frosting in between two cookies.

Recipe #132 Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars (Kayla)

1 c. butter
¾ c. sugar
¾ c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2½ c. flour
2 c. chocolate chips
Mix ingredients. Put in cookie sheet and bake on 375° for 10 min.

Recipe #130 Chocolate Blossoms

Chocolate Blossoms (Kayla)

1 cup butter
1 ½ cup sugar
2 eggs
2 tsp vanilla
2 cups flour
½ cup cocoa
½ tsp salt

Combine ingredients. Roll dough into balls and roll in sugar. Bake for 8-10 minutes on 350°. After they come out of the oven, top cookies with three or four white chocolate or peanut butter chips.

Recipe #128 No Bake Cookies

No Bake Cookies (Shy)

2 cups sugar
½ cup cocoa
1 stick butter
½ cup milk
Bring to boil for 1 minute. Add ½ cup peanut butter, 1 tsp vanilla and 3 cups instant oats. Stir until mixed well. Spoon out onto waxed paper till hardened.

Recipe #129 Angel and Star Sugar Cookies

Angel and Star Sugar Cookies (Shanny)

1 c sugar
¾ c butter or margarine, softened
2 eggs
1 t vanilla
2 ½ c flour
1 t baking powder
1 t salt

Put sugar, butter, eggs, vanilla in a bowl and beat until creamy. Stir in flour, baking powder and salt. Cover the bowl and put it in the fridge for at least 1 hour (if time). Set oven to 350. Roll out dough to 1/8 inch thickness. Cute the dough into angel and star shapes (or whatever!). Bake the cookies on a greased cookie sheet for 7-9 mins.

Recipe #127 Zucchini Brownies

Zucchini Brownies (Kayla)

2 c. flour
1 ¼ c. sugar
1 tsp salt
1 ½ tsp baking soda
½ c. cocoa
½ c. oil
2 tsp vanilla
½ c. nuts
2 c. zucchini
Mix dry ingredients, then add zucchini and oil. Pour in greased cookie sheet and bake 350° for 18-20 min. Frost with chocolate frosting, powdered sugar, marshmallows, etc.

Recipe #126 Missouri Mix

Missouri Mix (Megs)

8 c. flour
2 T. salt
1 c. shortening
8 T. sugar
1/3 c. baking powder

Mix ingredients all together. Cut in shortening. It should look like coarse meal. Store in refrigerator or in cabinet. To make biscuits: Take out 1 cup mix and 1/3 cup milk. Shape into biscuit or roll and cut into biscuits. Bake at 450 for 12-15 minutes.

Recipe #125 Navajo Fried Bread

Navajo Fried Bread (Megs)

2 c. flour
1 tsp. Salt
2 T. Shortening
1 c. warm water
3 tsp. Baking powder
Mix dry ingredients. Add melted shortening to water and mix into dry ingredients. Form a soft dough. Pat and roll lightly (1 inch thick). Cut into pieces and fry in oil at 350° until lightly brown.

Recipe #123 Sticky Buns

Sticky Buns (Jes)

1 can of biscuits
¼ cup brown sugar
¼ cup melted butter
2 Tbsp corn syrup
Cinnamon and sugar

Combine butter, corn syrup and sugars. Put 1 Tbsp in the bottom of muffin tin. Cut biscuits up into 6-8 sections. Make a cinnamon and sugar mixture and roll the biscuit sections in sugar mixture. Put about 6 pieces in each section of the muffin tin. Bake at 375 for 15-20 minutes.

Recipe #122 Banana Bread

Banana Bread (Jes)

2 ½ cups flour
1 2/3 cups sugar
1 ¼ tsp baking powder
1 ¼ tsp baking soda
1 tsp salt
2/3 cup shortening
2/3 cup buttermilk (or add about a Tbsp of lemon juice to milk)
1 ¼ cup ripe bananas (about 3), squished
2 large eggs

Bake at 350 for an hour.

Recipe #121 German Pancakes

German Pancakes (Becca)

6 eggs
1cup milk
1 cup flour
¼ tsp. salt
(sugar and cinnamon to taste if wanted)
4-6 Tb. margarine

Melt butter in a 9x13 pan or 2 small pie pans. In bowl, combine eggs, milk, flour, and salt. Beat with mixer until fluffy and smooth. Pour batter into pan. Bake at 450° for 20 minutes until pancake has raised around the sides and browned at top of peaks.

Recipe #119 French Bread Garlic Topping

French Bread Garlic Topping (Becca)

1 cup chopped olives
1 cup mayonnaise
1 stick butter or margarine, softened
chopped green onions
1 tsp. chopped garlic or 1 clove garlic (the more finely chopped the better)

Mix together as a spread. Split loaf of French Bread in half the long ways, open up on a cookie sheet covered in tin foil. Spread topping about ½ inch thick along the top of each half. Broil until bubbly and browning. Watch bread carefully because it burns quickly. The edges of the bread should just be slightly brown and the butter in the mix should be melted.

Recipe #120 Brown Sugar Muffins

Brown Sugar Muffins (Becca)

½ c. butter
1c. brown sugar
1 egg
2 c. flour
1 tsp. soda
¼ tsp. salt
1 tsp. vanilla
1 c. milk

Melt butter, mix together with brown sugar and egg until very smooth. Add the rest of the ingredients and mix lightly, until just blended. Bake in a sprayed muffin tin at 350° for 25 minutes.

Recipe #118 Heavenly Cinnamon Rolls

Megan and Becca’s Heavenly Cinnamon Rolls

1 batch of Fluffy Rolls dough, already risen in bowl. Roll out into an even, flat rectangle. Spread a mixture of ¾ cup brown sugar, ¼ cup flour, 1 Tb. cinnamon, 1/3 cup butter (softened and folded into mixture) over the top. Roll up and cut into rolls. Let raise for another hour in the pan. Bake for 11-13 minutes at 375°, until golden. Let cool for a few minutes, spread a glaze mixture of 1 ¼ cup powdered sugar, 1 tsp. corn syrup, and ½ teaspoon vanilla. Add enough milk or light cream to reach drizzling consistency.

Recipe #116 Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits (Becca)

4 ½ cups Bisquick
1 cup shredded cheddar cheese
11 oz. Cold water

Blend together in mixing bowl. Mix until dough is firm. Scoop dough onto a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. While biscuits bake, combine spread.
½ cup melted butter
1 tsp garlic powder
¼ tsp salt
1/8 tsp. dried powder
1/8 tsp. dried parsley
Brush baked biscuits with garlic topping. Makes 24.

Recipe #117 Becky Vance's Breadsticks

Becky Vance’s Breadsticks (Becca)

3 cups warm water
4 Tb. sugar
2 Tb. yeast
1 tsp. salt
6 to 6 ½ cups flour

Add in order and mix

Melt ½ cup butter or margarine on cookie sheet, season butter with salt, garlic, parmesan, etc., and roll breadsticks in butter and arrange on sheet. Cook at 375°for 20 minutes.

Recipe #114 Baking Powder Biscuits

Baking Powder Biscuits (Shanny)

2 c. flour
1 T. baking powder
½ t. salt
½ stick of butter
2 t. sugar
½ t. cream of tarter
¾ c. milk
Sift flour into mixing bowl with baking powder and salt. Blend butter and flour into very fine particles with fork. Add the milk and stir into the dough just enough to make the particles cling together. Turn out on floured surface and knead for 1 minute, then pat or roll out about ½ inch thick. Cut in rounds. Place on an ungreased cookie sheet. Bake @ 450 for12-15minutes.

Recipe #115 Fluffy Rolls

Fluffy Rolls (Becca)

1 Tb. yeast
1 Tb. sugar
½ cup warm water

1 cup milk
6 Tb. margarine

½ cup sugar
3 large eggs, well beaten

1 tsp. Salt
4 ½ cups flour

2 Tb. melted margarine
Dissolve sugar in ½ cup warm (just over lukewarm, a little less than hot) water and stir in yeast. Set aside. Scald milk (cook until just barely boiling), remove from heat, and melt 6 Tb. margarine in it. Cool until lukewarm so it won’t burn the yeast. Mix together eggs and sugar. When milk is cooled, combine all three parts, the yeast mixture, the eggs and sugar, and the milk and margarine.

Stir salt and flour together and then add the rest at once, stirring until all combined. It will be sticky. Cover the bowl and let it stand for 3-4 hours or overnight in the fridge. Turn out on a lightly floured board. Divide dough in half. Roll each half into a circle like a pizza crust. Brush with melted 2 Tb. of margarine. Cut into 16 wedges with pizza cutter. Roll each wedge lightly, starting with the large end. Place on a greased cookie sheet (the entire batch should completely fill just one cookie sheet.) Makes 32 rolls. Cover the cookie sheet and let raise 2-3 hours ( more if refrigerated). Bake at 375° for 10-13 minutes until the tops are golden brown.

Recipe #113 Pumpkin Roll

Pumpkin Roll (Kayla)

3 eggs (beaten for 5 min)
1 c. sugar (added gradually)
2/3 c. pumpkin
1 tsp lemon juice
¾ c. flour
2 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp salt
1 tsp baking powder

Mix and pour onto cookie sheet that has been lined with greased wax paper. Bake on 375° for 15 min. Pull cake and wax paper off cookie sheet. Frost with cream cheese frosting and roll like a cinnamon roll. Wrap in waxed paper and put in refrigerator.

Recipe #112 Bread

Bread (Kayla)

2 c. warm water
4 Tbs. sugar
2 Tbs. yeast
Mix and let bubble 5 min. Then add:
2 Tbs sugar
4 Tbs oil
2 tsp salt
5 c. flour (for wheat bread use half wheat flour and half white flour)
Mix and put in loaf pans. Let rise for 30 min. Then bake 350° for 30 min.

Recipe #110 Banana Bread

Banana Bread (Kayla)

1/3 c. butter
2 eggs
2/3 c. sugar
1 c. bananas
½ tsp salt
¼ tsp baking soda
2 tsp baking powder
1 ¾ c. flour

Mix together and pour in greased loaf pans. Bake on 350°for 1 hour.

Recipe #111 Wheat Pancakes

Wheat Pancakes (Kayla)

1 c. whole wheat
1 ¼ c. milk
Blend 4 min. in a blender. Then add:
1 egg
1 Tbs sugar
1 Tbs oil
½ tsp salt
1 Tbs baking powder

Pour on griddle. Make 10 four inch pancakes.

Recipe #108 Zucchini Bread

Zucchini Bread (Kayla)

3 eggs
1 cup oil
2 cups sugar
2 cups zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
½ cup nuts (optional)

Mix all ingredients together and pour into loaf pans (about 3) and top with brown sugar and chocolate chips. Bake on 325° for 1 hour.

Recipe #109 Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread (Kayla)

3 eggs
1 cup oil
2 cups sugar
2 cups pumpkin
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp soda
3 tsp pumpkin pie spice
¼ tsp baking powder
1 package chocolate chips

Mix all ingredients together and pour into loaf pans (about 3). Bake on 325° for 1 hour.

Recipe #107 Jesika's Pull-Apart Breadsticks

Jesika’s Pull-Apart Breadsticks

2 c hot water
1 ½ T quick rising yeast
2 T sugar
2 t salt
½ stick soft butter
¼ c parmesan cheese
¼ c light mayonnaise

In mixer mix hot water, yeast, sugar slightly. Let stand for 3 mins. Mixer on law and slowly put in 2 t salt and enough flour until dough leaves sides of bowl. Add ½ c flour and knead on high for 6 min. Let rise. Put dough on large cookie sheet sprayed with olive oil. Spread dough. Mix ½ stick butter with ¼ c parm. Cheese and mayo. Spread onto dough. Cut dough into stick size pieces. Bake at 375 for 25 mins.

Recipe #106 Quick and Easy Popovers

Quick and Easy Popovers (Shanny)

3 eggs
1 c milk
½ t salt
1 c flour

Grease muffin tins. Set tins in freezer to get cold. Mix all ingredients together w/wire whisk or fork until well blended. Fill muffin tins ½ full. Place in cold oven, then turn to 435 and bake for 25 mins. Don’t peek!!! Use a toothpick to poke into top of each popover to release steam (after you take them out).

Recipe #105 Angel Flake Biscuits

Angel Flake Biscuits (Shy)

1 Tbsp yeast
2 Tbsp warm water
5 cups flour
¼ cup sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shortening
2 cups buttermilk (can be made by adding ½ tsp lemon juice to milk and let sit for 5 min, stirring once.)
Preheat oven to 400. Dissolve yeast in warm water and set aside. Combine all dry ingredients. Cut in shortening until resembles coarse meal. Add yeast and buttermilk mixture to dry ingredients. Mix well. Knead 1 minute on a floured surface. Roll out and cut into biscuits. Place in ungreased pan. Let rise 10 minutes. Bake for 15 minutes.

Recipe #104 Honey Wheat Bread

Honey Wheat Bread (Shy)

5 cups lukewarm water
2/3 cup honey
About 12-13 cups whole wheat flour
3 Tbsp yeast
2/3 cup oil
1 Tbsp salt
Place hot water in large mixing bowl. Add honey and 5 cups of the flour. Mix until flour is wet. Add yeast and mix well. Add oil and continue adding flour and the salt until dough has formed a ball and is not sticking to the sides and bottom of the bowl. Knead for 5 to 6 min. With oil on hand, remove dough and work oil in. divide dough in half and then half again. Form loaves and place in greased pans. Place in 150 oven to rise until double in size. Turn over up to 350 and bake for 35 minutes. Remove from pans and brush tops with butter.

Recipe #103 Cheese/Garlic Biscuits

Cheese/Garlic Biscuits (Kayla)

2 c. Bisquick mix
½ c. Shredded cheese
2/3 c. Milk

Mix together. Drop spoonfuls onto greased cookie sheet. Bake on 450° for 8-10 min. Pull out and add topping while hot.
Topping:
¼ c. melted butter
1 tsp. parsley flakes
½ tsp. garlic powder/salt

Recipe #102 Cheesy Tuna and Noodles

Dorm Room Cheesy Tuna and Noodles

INGREDIENTS (Nutrition)
1 cup boiling water
1 (3 ounce) package any flavor ramen noodles
1 (3 ounce) can water-packed tuna, drained
2 slices American cheese

DIRECTIONS
Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook.
Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

Recipe #101 Ramen Noodle Salad

Ramen Noodle Salad

INGREDIENTS
4 (3 ounce) packages chicken flavored ramen noodles
1 cup diced celery
1 (8 ounce) can water chestnuts, drained and sliced
1/2 red onion, diced
1/2 green bell pepper, diced
4 ounces frozen green peas
1 cup mayonnaise
Add to Recipe Box
Add to Shopping List
Add a Personal Note

DIRECTIONS
Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

Recipe #99 Cheese Ball

Cheese Ball (Kayla)

3 pkg cream cheese
1 jar American cheese spread
1 jar blue cheese
¼ tsp onion salt
¼ tsp garlic salt
½ tsp Worchester sauce

Mix together. Shape into balls and roll in chopped nuts or sunflower seeds.

Recipe #100 7-Layer Mexican Dip

7 Layer Mexican Dip (Kayla)

1 can Refried Beans
1 small Avocado Dip
1 small Sour Cream with Taco Mix in it
Sliced Olives
Chopped Tomatoes
Shredded Lettuce
Shredded Cheese

Recipe #98 Ranch Dressing

Ranch Dressing (Kayla)

1 quart mayonnaise
1 quart buttermilk
2 tsp onion salt
2 tsp salt
½ tsp garlic powder
2 tsp accent
¾ tsp pepper
2 tsp dry parsley

Recipe #97 Cookie Salad

Cookie Salad (Kayla)

1 can mandarin oranges
1 can pineapple tidbits
1 large cool whip
2 sm. pkg instant vanilla pudding
½ c. butter milk
1 pkg crushed fudge striped cookies

Recipe #96 Dad's Secret Fry Sauce

Dad’s Secret Fry Sauce (Becca)

Ketchup
Mayonnaise
Sugar
Pickle Juice (Can substitute Lemon Juice)
Salt

Mix together ketchup and mayonnaise. Add last three ingredients to taste.

Recipe #94 Guacamole

Guacamole (Becca)

2-3 ripe avocadoes, peeled and smashed with a fork until smooth
1-2 tomatoes, diced
Lemon juice (to prevent browning of avocado)
Sour Cream
Garlic Salt

Recipe #95 Vegetable and Cheesy Sauce

Vegetables and Cheesy Sauce (Becca)

Carrots
Broccoli
Cauliflower
Steam to crisp tender

1 can cream of mushroom soup
Shredded cheddar cheese (amount varies depending on how cheesy you want it. I usually use about ¾ cup to 1 cup.)
Mix together. Combine vegetables and cheese sauce in dish. Heat thoroughly in microwave.

Recipe #93 Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad (Becca)

1 bunch broccoli, washed and cut into florets
1 small head cauliflower, washed and cut into florets
7 strips of bacon, cooked and crumbled (can use Real Bacon Pieces storebought, but bacon bits don’t work)
Dressing:
½ cup mayonnaise
2 tsp. Red Wine Vinegar
2 Tb. sugar

Mix and cool ingredients for dressing. Toss all ingredients together just before serving.

Recipe #91 Strawberry Cream Jello Salad

Strawberry Cream Jello Salad (Becca)

1 cup boiling water
1 small package strawberry/raspberry jell-o
4 oz. cream cheese
1 cup frozen strawberries
4 oz. cool whip

Pour water and jell-o mix into blender. Blend until dissolved. Add cream cheese and blend well. Add strawberries, blend until smooth. Pour into bowl and fold in cool whip. Refrigerate a few hours until set. *Can also use frozen mandarin oranges and orange jell-o, or frozen canned pears and lime jell-o.

Recipe #92 Peanut Butter Apple Dip

Peanut Butter Apple Dip (Shy)

1 pkg (8 oz.) cream cheese
1 cup creamy peanut butter
1 cup packed brown sugar
¼ cup milk
3-4 apples; cut in slices
In mixing bowl, combine the first 4 ingredients. Mix well. Serve with apples. Store in refrigerator.

Recipe #89 Cheesy Potatoes

Cheesy Potatoes (Megs)

9 potatoes or 1 pkg frozen grated potatoes, thawed
½ c + 2 T. melted butter
1 pt. sour cream
1 can cream of chicken soup
1 ½ c. shredded cheddar cheese
1 c. crushed cornflakes
1 sm. Onion, chopped

Boil potatoes with skins on, cool completely and coarsely grate. (Or use thawed potatoes.) Heat ½ cup butter, mix with cream of chicken soup, sour cream, grated cheese and onion. Add mixture to potatoes. Put into greased 9x13-inch pan. Cover with foil and refrigerate overnight. Bake at 350 for 1 hour, uncovered. Mix 2 tablespoons melted butter and crushed cornflakes. Sprinkle over potatoes and bake for 10 more minutes.

Recipe #90 Apple Dip

Conference Apple Dip (Becca)

1 pkg. Cream cheese
¾ c brown sugar
1 tsp. vanilla

Make sure cream cheese is softened. Mix well. Serve with apple slices.

Recipe #88 Megan's Taco Soup

Megan’s Taco Soup

3 cans tomatoes
1 can Ro-Tel tomatoes
1 can corn, drained
1 onion, chopped
1 pkg. Taco seasonings
1 pkg. Hidden Valley dressing mix
2 lb. Hamburger meat (fry well and drain)
1 can water (optional)
1 can yellow hominy (optional)

Brown meat and onions. Add other ingredients and bring to a boil. Simmer about 1 hr. Serve with taco chips and grated cheese.

Recipe #86 White Chili

Ashlee’s White Chili

5 cans of Northern white beans
1 pkg. Taco seasoning
1 can large green chilies
1 large onion, chopped
1 tsp. garlic salt
4 cups chicken broth
4-6 chicken breasts (to cook: butter, garlic salt, and seasoning salt)
½ cup corn starch

Mix everything undrained in the crockpot except for the chicken and corn starch. Cook chicken with butter, garlic salt, and seasoning salt until golden brown. Chop up the chicken and put in the crockpot. Cook o high for 2-4 hours. To thicken, use ½ cup corn starch and enough water to make it smooth. Pour into chili and stir evenly.
Serve with olives, cheese, and sour cream.

Recipe #87 Taco Soup

Jesika’s Taco Soup

1 lb. hamburger
1 can of kernel corn
I can tomato soup
1 can tomatoes, chopped
1 can small red beans (optional)
1 pkg. taco seasoning
2 cans water
Beef bouillon to flavor
Shredded cheese

Brown hamburger and drain grease. Add corn, tomato soup, chopped tomatoes, beans, taco seasoning, water and beef bouillon to a saucepan. Simmer on low for 1 hour. Serve with cheese and corn chips.

Recipe #85 Chicken Stew

Chicken Stew (Becca)

Onion, chopped and sautéd
Cooked, cubed chicken breast
Carrots, sliced
Potatoes, peeled and cubed
2 cans cream of chicken soup
1 can cream of mushroom soup
Using only enough water to just barely cover them in the pan, boil potatoes, carrots, and onion until tender.
Add chicken and soups, heat through and boil until thickened.

Recipe #84 Cream Cheese Chicken Soup

Cream Cheese Chicken Soup (Becca)

1 small onion, chopped
1 Tb. butter
3 cups chicken broth
3 medium carrots, cut into strips or sliced into rounds
2 medium potatoes, peeled and cubed
2 cups cubed, cooked chicken
2 Tb. fresh parsley
salt and pepper to taste
¼ cup flour
1 cup milk
8 oz. Cream cheese, cubed
In large saucepan, sauté onion in butter. Add broth, carrots, and potatoes. Bring to boil. Reduce heat; cover and simmer 15 minutes or until tender. Add chicken, parsley, salt, and pepper. Heat through. Combine flour and milk until smooth; add to vegetable mixture. Bring to boil; cook and stir about two minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted. Serves 2-4.

Recipe #83 Best Chicken Noodle Soup

Best Chicken Noodle Soup (Shanny)

(2 tsp. Chicken soup base (don’t add if using canned broth)
3 c. chicken soup stock (broth)
2 c. chopped carrots
2 c. chopped celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. milk
2 c. diced cooked chicken
2 ½ oz. (4 c.) cooked noodles
Salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery, and onions, and simmer until veggies are tender. Add cream of chicken soup and milk, stir together. Add cooked chicken and noodles. Add salt and pepper to taste. Makes about 10 one-cup servings. When noodles and veggies are soft, it’s done.

Recipe #81 Cabbage Soup

Cabbage Soup (Kayla)

6 large green onions
2 cans 28 oz tomatoes
1 large cabbatge
2 cans water
2 green peppers
1 bag of celery
2 pkg. beefy onion soup mix

Cook in crock pot-season with salt and pepper.

Recipe #82 Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup (Shanny)

Soup:
Chicken - boil until cooked (½ hour)
Strain the chicken
Cut chicken into small pieces
Chop up vegetables and add in (peas, carrots, potatoes, onions, celery)
Add chicken bullion
Add salt and pepper to taste
Noodles:
Whip 5-6 eggs
2 tsp. Salt
¼ cup of oil
Add flour with mixer
Roll, cut, and let dry (if you have time), and drop into boiling soup

Recipe #79 13 Bean Soup

13 Bean Soup (Kayla)

2 cups mixed beans
2½ quarts water
1½ cup chopped onion
1-15 oz. can stewed tomatoes
1½ tsp garlic powder
2 tsp minced garlic

Cook in crock pot until beans are soft.

Recipe #80 Beef Stew

Beef Stew (Kayla)

2 lbs stew meat
6 cups water
1 tsp lemon juice
1 tsp Worchester sauce
1 clove garlic
1 med. Onion
1 bay leaf
2 tsp salt
¼ tsp pepper
Pinch of allspice
1 tsp sugar

Cook in crock pot until meat is tender.

Recipe #78 White Bean Chili

White Bean Chili (Kayla)

3 16 oz. cans white beans
4 cups cooked, chopped chicken breasts
1 med. Onion
2 cloves minced garlic
1 4 oz. can mild green chilies
1 tsp. ground cumin
¾ tsp dried oregano
6 c. chicken broth (1 cube to one cup)

Put all ingredients in crock pot and cook until ready to serve. Garnish with white cheese and sour cream.

Recipe #76 Mom's Potato Soup

Mom’s Potato Soup (Shy)

6 to 8 medium potatoes
2 medium carrots
1 onion, diced
6 stalks celery, thinly sliced
1 can cream of celery soup
1 Tbsp salt
1 tsp pepper
2 tsp garlic powder
2 cups milk
Boil potatoes, carrots, onion and celery in large soup kettle until tender. Drain off most of the water. Stir in soup and milk; add salt, pepper and garlic powder. Cook on low heat for ½ hour, stirring occasionally. If creamier soup is desired, place 1/3 -1/2 of soup mixture into blender or food processor and blend out chunks. Return to soup pot and stir.

Recipe #77 Cheesy Broccoli Soup

Cheesy Broccoli Soup (Lite) (Kayla)

4 cans Chicken Broth
2 cans Water
4 stks. Celery
1 Onion
4 Carrots
4 Lg. Potatoes
2 Heads Broccoli
Simmer for 30 minutes.
4 cans Cream of Celery Soup
2 cans Milk
12 Kraft Singles
Recommended Side Dishes: Rolls/Breadsticks, Green Salad

Recipe #74 Quiche

Quiche (Kayla)

3 cups hash browns
½ cup melted butter
Put hash browns in 9x11 in. pan and pour butter over top and bake on 425° for 20 min. or until hash browns are cooked and brown.

8 eggs (beaten)
1 cup cream
1 cup cheese
Pour over hash browns. Sprinkle with meat and 1 cup cheese over top. Bake on 350° for 45 min.
For healthier recipe: for every two eggs take out one yolk and use canola oil instead of butter.

Recipe #75 Vegetable Pizza

Vegetable Pizza (Kayla)

2 pkg. Crecent Rolls
Press onto greased cookie sheet - Bake
1- 8oz. Cream Cheese
½ c. Mayonnaise
1 pkg. Ranch Dressing Mix

Mix above ingredients and spread on crust. Top with chopped veggies, cheese and olives.
Recommended Side Dishes: Fruit Pizza

Recipe #73 Easy Pita Pizza

Easy Pita Pizza (Kayla)

1 pkg pita pocket bread
Pizza sauce
Shredded cheese
Toppings

Use the bread as your crust and top with pizza ingredients. Bake on 400° until done.

Recipe #71 Ham and Cheese Stuff 'n Puff

Ham and Cheese Stuff ‘n Puff (Becca)

5 eggs
1 cup milk
½ cup sour cream
1 pkg. (10 oz.) frozen chopped broccoli, drained. (can substitute fresh broccoli, cut and washed)
1 pkg. (6 oz.) Stove Top Stuffing, chicken flavor
9 oz. Chopped ham
1 cup shredded cheddar cheese, divided

Preheat oven to 375°. Beat eggs, milk, and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham, and ½ cup of the cheese, mix lightly.
Pour mixture into 2-qt. Baking dish or 9-inch pie plate; cover loosely with foil.
Bake 1 hour. Uncover, sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted and mixture is cooked through. Serves 6.

Recipe #72 Bean Burritos

Bean Burritos (Shanny)

Fill tortillas with refried beans, cheese, and olives. Then roll them up and put them in a 9 by 13 pan or smaller and bake until warm. If you want a crunchy shell, then spray tortillas with “Pam” before baking.

Recipe #70 Ham Fried Rice

Ham Fried Rice (Becca)

This recipe is nice for when you have leftover rice that needs to be used. It is really fast, and the ingredients can be changed to fit whatever you have or your tastes.

2 eggs, beaten
3 Tb. oil
1 cup chopped ham (can use cooked chicken for a different flavor)
6 green onions, sliced or chopped
Peas, carrots, or other vegetables
4 cups cold cooked rice
2 Tb. soy sauce
½ tsp. sugar

Fry beaten eggs in oil until firm. Remove from heat and cut into shreds. Return eggs to fry pan. Add ham and onion and other vegetables. Cook over medium heat, stirring constantly, for 3 or 4 minutes. Add rice. Mix soy sauce and sugar and dribble it over rice. Stir until rice is hot.

Recipe #69 Biscuit Pizzas

Pillsbury Biscuit Pizzas (Shanny)

1 can Pillsbury biscuits
1 small can spaghetti sauce
cheese
Toppings (ham, pepperoni, olives, etc.)

Flatten biscuits into a pancake shape. Bake at 350 for 10 mins. Spread on sauce and add other toppings. Bake 5 more mins (or until cheese is melted).

Recipe #68 French Fry Casserole

French Fry Casserole (Shanny)

1 bag French fries
1 pkg. Broccoli
1 c diced ham
1 ½ c shredded cheese
1 can cream of chicken soup
½ c mayonnaise
1 c heavy cream (can substitute with regular milk)

Place French fries in the bottom of a 9x13 dish. Add broccoli; then ham. Combine cheese, mayonnaise, soup, and cream together. Pour over top. Bake 1 hour at 350.

Recipe #67 Potato Casserole

Potato Casserole (Shanny)

Peel and boil 6 large potatoes until tender, slice thin, place in a baking dish (9x13)
In a separate bowl mix together:
1 can cream of chicken soup
1 8oz carton sour cream
2 T butter
1 c grated cheese
1 T minced onion

Pour mixture over potatoes and bake for 25 mins at 350 or until bubbly.

Recipe #66 Crock Pot Pork Spare Ribs

Crock Pot Pork Spare Ribs (Becca)

Put spare ribs in crock pot and cover with barbeque sauce. Cook on low for several hours.
Instead of barbeque sauce you can also use 1 can of cream of mushroom soup and 1 package of onion soup mix.

Recipe #65 Italian Delight

Italian Delight (Becca)

1 lb. Hamburger
1 small onion, chopped
1 cup whole kernel corn (drained)
1 cup grated cheese
1 can tomato soup
2 cups cooked noodles or macaroni

Brown meat and onion. Add corn and soup. Add alternate layers of noodles, meat mixture, and cheese. Put remaining cheese on top. Bake at 350° until bubbling, about 30 minutes.

Recipe #64 Hamburger Stroganoff

Hamburger Stroganoff (Becca)

1 lb. Hamburger
1 medium onion, chopped
1 clove garlic (or 1 tsp. chopped garlic)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced mushrooms (optional)
1 cup sour cream

Brown onion and garlic in a small amount of butter. Add hamburger and brown well. Add the rest of the ingredients except for the sour cream and simmer at least until heated through. Add sour cream just before serving. Serve over noodles, rice, or potatoes.

Recipe #62 Kibbles and Bits Stew

Kibbles and Bits Stew (Becca)

Cut 1 lb round steak into small pieces. (Or any other stew meat). Brown slightly and put into crock pot. Cover with 1 to 2 cans of beefy mushroom soup. Cook on medium for 3-4 hours or low for several hours. Should be very tender and moist. If cooked too long it may become dry. Serve over rice, noodles, or potatoes.

Recipe #63 Lasagna

Lasagna (Becca)

1 lb. browned hamburger with onion
1 jar Prego spaghetti sauce
¾ cup water
8 oz. raw lasagna noodles (just normal noodles— do not precook!)
2 cups cottage cheese
3 cups shredded mozzarella

Brown meat, drain fat. Stir in sauce and water. In a 9x13 pan, layer a third of the sauce and cover with a layer of noodles. Layer ½ of the cottage cheese, ½ of the mozzarella, a third of the sauce again, and then repeat, ending with a layer of sauce.
Cover with tin foil and bake at 375° for one hour. Uncover, sprinkle with parmesan. Let sit for 15 minutes before serving so the extra water can be absorbed.

Recipe #61 Quick Beef Skillet

Quick Beef Skillet (Becca)

1 lb. Hamburger
1 can beefy mushroom soup
¼ cup water
1 Tb. Worcestershire sauce
1/8 tsp. pepper
1 medium potato sliced ¼” thick (helps if they are already cooked)
1 cup frozen, sliced carrots

Brown and season hamburger. Add soup and remaining ingredients. Heat through.

Recipe #60 Dutch Oven BBQ Spare Ribs

Dutch Oven Barbequed Spare Ribs (Becca)

Cut ribs into 1 ½” squares. Brown ribs in dutch oven. Drain the fat. Mix ½ cup barbeque sauce and enough water to make a pint. Can add 2 Tb. honey or some brown sugar. Cook for 1 hour over medium heat. Check to make sure liquid is boiling. Add more water if liquid is getting low. Cook for another hour or longer.

Crock pot version: Brown meat in a pan first, put ribs and enough barbeque sauce to cover ribs. Cook for a few hours on high, adding brown sugar or honey about 1 hour before serving. Only add water if the liquid gets low, but don’t add too much or it will be runny.

Recipe #59 Tater Tot Casserole

Quick and Good Casserole (Tater Tot Casserole) (Shanny)

Brown and drain 2 lbs hamburger, add onions, green pepper, and Worcestershire sauce (or A-1). Season.
Add 1 can cream of chicken soup. Simmer.
Put in 9 by 13 pan. Pour over top of 1 bag of frozen tater tots.
Then sprinkle with grated cheese. Bake @ 325 for 30 minutes.

Recipe #58 Frito Dinner

Frito Dinner (Kayla)

Fritos
Chili
Shredded cheddar cheese
Shredded lettuce
Diced tomatoes
Heat chili. Spoon over a pile of corn chips. Top with cheese, lettuce, and tomatoes.

Recipe #57 Ground Beef Enchiladas

Ground Beef Enchiladas (Kayla)

1 lb. ground beef w/ taco seasoning
1 can refried beans
2 c. grated cheese
1 pkg. tortillas
1 can enchilada sauce

In tortilla, put 1 Tbs beans, 2 Tbs meat, 1 Tbs cheese, roll and place in pan w/ enchilada sauce on top and bottom. Put cheese on top. Cover w/ foil. Bake 30 min. on 350°

Recipe #56 Meatloaf

This was really good and easy. That is only 1lb. of meat. This was my 2nd time trying meat loaf. My husband really liked it and he is a picky eater. :)

Meatloaf (Kayla)

1½ lbs hamburger
¾ cup oatmeal
1 tsp salt
¼ tsp pepper
1 chopped onion
1 chopped celery
¾ cup milk
1 egg
Mix together in loaf pan.
Sauce:
½ cup ketchup
2 TBS Sugar
1 TBS mustard
Pour over hamburger and cook on 350° for 1 hour.

Recipe #55 Quesadillas

Quesadillas (Kayla)

Take a tortilla shell and load one half of the shell with any toppings you would like. Fold over and butter each side. Grill like a grilled cheese until tortilla is brown and crispy.
Toppings: refried beans, ground beef, cheese, salsa, guacamole, sour cream, chicken, ham, pizza sauce, etc.
Recommended Side Dishes: Green Salad, 7 Layer Bean Dip, Chips and Salsa

Recipe #53 Stroganoff

Stroganoff (Kayla)

1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
½ can Water
½ c. Sour Cream
1 pkg. Dry Onion Soup Mix
1 lb. ground beef

Brown meat, add ingredients. Cook noodles. Also good on Baked/Mashed Potatoes
Recommended Side Dishes: Green Salad, Steamed Vegetables, Fruit

Recipe #54 Taco Salad

Taco Salad (Jes)

Hamburger
Taco seasoning
Lettuce
Cheese
Chips
Any other toppings you wish…
Thousand Island Dressing
Brown the hamburger and add the taco seasoning. Serve over lettuce and other desired toppings.

Recipe #52 Navajo Tacos

Navajo Tacos (Kayla)

Fry Bread:
2 c. Flour
1 tsp. Salt
3 tsp. Baking powder
2 tsp. Shortening
1 c. Warm water

Mix dry ingredients, add melted shortening to water and mix into dry ingredients to form a soft dough. Pat and roll lightly to 1 inch thick and cut into 12 pieces. Round and fry into oil until lightly brown and slightly crispy.
Toppings: Chili, lettuce, cheese, olives, onions, tomatoes, etc.
Recommended Side Dishes: Fruit

Recipe #51 Lasagna

Lasagna (Kayla)

1 lb. Hamburger
1 lg. Spaghetti Sauce
1 Cottage Cheese
Mozzarella Cheese
Lasagna Noodles
Ground hamburger, drain, add spaghetti sauce and cottage cheese. Layer noodles, sauce, cheese, etc. Bake 350 for 1 hour.
Recommended Side Dishes: Garlic bread, cheese/garlic biscuits, green salad, jello, steamed vegetables

Recipe #50 Swiss Steak

Swiss Steak (Kayla)

1 pkg. mock tenderloins (or any type of steak)
1 can Cream of Mushroom Soup
1 can milk
1 pkg. Onion soup mix

Put raw steak in a pan or crock pot with the rest of the ingredients. Put lid on and cook on 250° for 5-6 hours. For crock pot cook on high for 1 hour, low for 4 hours.
Recommended Side Dishes: Any potatoes, rice, steamed vegetables

Recipe #48 Chicken Enchiladas

Chicken Enchiladas (Kayla)

Diced chicken (cooked)
1 can Cream of Chicken Soup
½ c. Sour cream
1 pkg. Taco Seasoning

Roll in tortillas. Cover with remaining sauce and cheese. Bake 350° until cheese is melted.
Recommended Side Dishes: 7 Layer Mexican Dip

Recipe #49 Pea Pasta

Pea Pasta (Shanny)

1 bag extra wide egg noodles
1 can of chicken
2 cans of cream of chicken soup
½ bag of petite peas
1 c. cheese
1 c. crushed potato chips
1 soup can of milk
Boil noodles while cooking mix of cream of chicken soup with 1 can milk. Drain chicken and add to soup. Put peas in bottom of colander, then drain noodles over the top. Mix with soup mixture. Put in a 13 by 9 pan. Top with crushed potato chips and cheese. Bake for 20 minutes @ 350.

Recipe #46 Cranberry Chicken

Cranberry Chicken (Kayla)

1 can Cranberries
½ btle French Dressing
1 pkg. Onion Soup Mix

Add chicken and place in 9 by 11 in. pan. Cook 350° for 1 hour.
Recommended Side Dishes: Any potatoes, rice, steamed vegetables, green salad

Recipe #47 Chicken Pot Pie

Chicken Pot Pie (Kayla)

1 bag frozen mixed vegetables
2 c. cooked chicken (cut up)
2 can Cream of Chicken Soup
1 c. Bisquick mix
½ c. milk
1 egg

Heat oven to 400°. In 9 by 11 in. pan stir vegetables, chicken and soup together. In a separate bowl combine remaining ingredients and pour on top of chicken mixture. Bake for 30 min.
Recommended Side Dishes: Canned/fresh fruit, green salad

Recipe #45 Can Can Chicken

Can Can Chicken (Shanny)

1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 1/3 c minute rice
2 c chicken cut up
1 c chowmein noodles

Combine all ingredients except noodles in a large skillet. Stir to mix. Bring to a boil (cover). Reduce heat and simmer 7 mins. Top with noodles.

Recipe #44 Easy Hawaiian Haystacks

Quick and Easy Hawaiian Haystacks (Shanny)

1 can chicken breast
1 can cream of chicken soup

Place in sauce pan with ½-2/3 cans water. Stir together and heat. Top over rice. Toppings: cheese, pineapple, chow mien noodles, chopped celery, tomatoes, olives, etc.

Recipe #42 Chicken and Rice

Chicken and Rice (Shanny)

4-5 breasts of chicken
1 ½ cups uncooked rice
1 can cream of mushroom soup (can substitute with something else if you would like)
1 can cream of chicken soup
1 can cream of celery soup
½ cube of butter melted

Combine soups, butter and rice. Pour in greased 9x13 pan. Top with chicken. Use spoon to spread a little of soup mixture over chicken. Cover and bake. (It is very good to sprinkle a little pinion soup mix on top before baking.)

Recipe #43 Chicken Noodle Casserole

Chicken Noodle Casserole (Shanny)

1 can cream of chicken soup
½ c mayonnaise
2 T lemon juice
2 c cubed, cooked chicken
1 sm. Chopped onion
¼ c chopped green pepper
¼ c chopped sweet red pepper
1 c shredded Monterey Jack cheese
1 c shredded sharp or mild cheddar cheese
12 oz medium egg noodles

Cook and drain egg noodles. In a large bowl combine soup, mayonnaise, lemon juice. Add the chicken, onion, peppers, and ½ c jack cheese and ½ c cheddar cheese; mix well. Add noodles and toss to coat. Transfer into a greases 2 qt. Baking dish. Bake uncovered at 350 for 30 minutes. Sprinkle with remaining cheeses and bake an additional 10 minutes or until veggies are tender and cheese is melted. (6-8 servings)

Recipe #41 Baked Chicken

Baked Chicken (Shanny)

8 breasts of chicken
2 cubes of melted butter
1 bag of potato chips (crushed in bag)

Melt butter and crush potato chips. Dip chicken pieces in butter and then chips. Place in pan, pour extra butter on top. Bake uncovered 1 hour at 350.

Recipe #40 Chicken Broccoli Casserole

Chicken Broccoli Casserole (Kayla)

1 10 oz package frozen, chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
½ cup light mayonnaise
¼ tsp. curry
¾ cup grated parmesan or mozzarella cheese

Cook broccoli in boiling water according to package directions. Drain broccoli, and spread it in a 7x11 in pan treated with nonstick spray. Mix chicken, soup, mayonnaise, curry, and ½ cup cheese in a bowl. Spread mixture over broccoli. Sprinkle ¼ cup cheese over top. Cover dish with foil. Bake on 350° for 40 min. Remove foil, stir to bring colder food in center to the outside, bake 20 minutes more.

Recipe #39 Chicken Salad Sandwiches

Chicken Salad Sandwiches (Kayla)

3 cans chicken
1½ cup celery
2 TBS parsley
1 cup miracle whip
¼ cup onion
1 tsp salt
½ tsp pepper
2 TBS lemon juice
½ cup slivered almonds

Mix together and serve on croissants.

Recipe #38 Parmesan Chicken

Parmesan Chicken (Kayla)

40 Ritz crackers, crushed
1 tsp garlic powder
2 TBS parsley
1½ cups parmesan cheese
12 chicken breasts

Combine ingredients. Dip chicken in melted butter and roll in dry ingredients. Bake 350° covered for 45 min. then uncovered for 15 min.

Recipe #37 Poppyseed Chicken

Poppyseed Chicken (Shanny)

2 cans chicken - 5oz. (“Tyson” brand is best)
2 cans cream of chicken soup
1 pint sour cream or plain yogurt
1 roll Ritz crackers
2 Tbl poppy seeds
¾ c. butter or marg. Melted
Combine first three ingredients. Spread in 9 by 13 pan. Combine last 3 ingredients and spread on top. Bake at 350 for 30 minutes. Serve over angel hair pasta! Yummy!

Recipe #36 Oven-Fried Chicken Fingers and Fries

Oven-Fried Chicken Fingers and Fries (Becca)

2 large baking potatoes, unpeeled.
¼ cup Zesty Italian Salad Dressing
¼ cup Grated Parmesan Cheese
1 lb. Boneless, skinless chicken breasts, cut into strips
1 packet Shake N’Bake Original chicken seasoned coating mix

Preheat oven to 425°. Cut potatoes into ½ inch thick strips; place in large bowl. Add dressing and parmesan, toss to coat potatoes. Place in single layer on large greased baking sheet. Bake for 12 minutes.
Meanwhile, coat chicken strips with coating mix as directed on package.
Turn potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 minutes or until potatoes are tender and chicken is cooked through.
Makes 4 servings. (I used more potatoes and chicken and another packet of Shake N’ Bake to feed our apartment.)
Make honey mustard or fry sauce for dipping.

Recipe #35 Cornflake Ranch Chicken

Cornflake Ranch Chicken (Becca)

¾ cup crushed cornflakes
8 chicken breasts
¾ cup fresh grated Parmesan cheese
1 envelope Ranch dressing mix
6 Tb. butter or margarine, melted

In a shallow bowl, combine cornflakes, grated cheese, and dressing mix. Dip chicken in butter and roll in mixture. Place in greased 9 x 13 baking dish. Bake uncovered at 350° for 45 minutes or until juices run clear.

Recipe #33 Chicken Stroganoff

Chicken Stroganoff (Jes)

Chicken, cubed
1 can cream of chicken soup or cream of mushroom soup
½ cup mayonnaise
½ cup sour cream
½ cup grated cheddar cheese
1 Tbsp lemon juice
Dash of garlic salt
1 can evaporated milk or milk

Combine all ingredients in a saucepan. Heat slowly. Add chicken. Serve over rice.

Recipe #34 7-Up Chicken

7 Up Chicken (Jes)

½ can limeade
1/3 cup 7 up
1/3 cup oil
½ tsp salt
½ tsp cumin
½ tsp chili powder
1/8 tsp pepper
Ingredients make marinade. Marinade frozen chicken for 2-6 hours.
Used to make fajitas.

Recipe #32 Broccoli Chicken Casserole

Broccoli Chicken Casserole (Jes)

2 pkgs broccoli
8 chicken breasts, cooked and cut in pieces
2 cans cream of chicken soup
1 cup mayonnaise
2 Tbsp lemon juice
A bit of Worcestershire sauce
Cheese, grated

Cook broccoli until tender, drain and arrange on the bottom of pan. Combine soup, mayo, lemon juice and Worcestershire sauce. Add chicken to sauce. Pour over broccoli and top with cheese. Bake at 350 for 30 minutes.

Recipe #31 Italian Chicken

Italian Chicken (Jes)

4 to 6 chicken breasts
1 envelope Italian dressing mix
1 cube butter
1 8oz. cream cheese
2 cans cream of chicken soup

Place chicken breasts in slow cooker. Combine Italian dressing mix and melted butter and pour over chicken. Add cream cheese and soup. Cook for 4 hours. Serve over pasta, rice, or potatoes.

Recipe #29 Chicken Tetrazinni

Chicken Tetrazinni (Jes)

2 lbs large chicken breasts, boneless and cut in pieces
½ cup chopped green peppers (optional)
¼ cup butter
¼ cup flour
2 tsp instant chicken bouillon
¼ tsp pepper
1 cup milk
½ cup shredded Swiss cheese
8 ounces spaghetti, cooked

In large skillet, cook chicken in butter for 5 minutes or until chicken is brown. Stir together flour, bouillon, pepper, milk and one cup water. Add to skillet. Cook and stir until thick and bubbly. Stir in cheese and spaghetti. Turn into 2 quart casserole dish. Sprinkle with bread crumbs. Bake at 350 for 20-25 minutes.

Recipe #30 Chicken Roll-ups

Chicken Roll-ups (Jes)

2 cups cooked, cubed chicken
4 ounces mushrooms (optional)
8 ounces cream cheese
1/8 tsp pepper
1 tsp chicken bouillon
2 pkgs of 4 crescent rolls
1 box Stove Top
Gravy:
2 cans cream of chicken soup
1 ½ cup water
2 Tbsp bouillon

Mix first five ingredients together. Use 1 triangle of crescent roll and put 1 Tbsp chicken mix. Close crescent roll. Melt 1 cube of butter and put on crescent roll. Make Stove Top into crumbs and sprinkle on top. Bake at 350 for 20-25 minutes.
Boil gravy ingredients together. Turn to low and mix ½ cup sour cream.

Recipe #28 Easy Chicken Casserole

Easy Chicken Casserole (Megs)

Chicken breasts, cooked and diced
1 pt. Sour cream
1 can cream of mushroom soup
2 cup bread crumbs

Layer in pan the chicken, top that with a mixture of the sour cream and soup (mixed together). Top it with the bread crumbs. Bake at 375° until heated through, approximately 30 minutes.

Recipe #26 Oven Fried Chicken

Oven Fried Chicken (Shyanne)

2 ½ to 3 lbs chicken
1/3 cup flour
1 tsp salt
Dash of pepper
1 egg
2 Tbsp water
¾ cup corn flake crumbs
¼ cup parmesan cheese
¼ cup softened margarine
Coat chicken with combined flour and seasonings. Dip chicken in combined egg and water; coat with combined crumbs and cheese. Place in 13x9 baking pan; drizzle margarine over chicken. Bake at 375 for 1 hour or until tender. Makes about 4 servings.

Recipe #27 Chicken Enchiladas

Chicken Enchiladas (Megs)

1 can evaporated milk
4 Chicken breast, cooked and diced or shredded
1 can diced chili
1 pkg tortilla shells
2 can cream chicken soup
1 pkg cheese

Mix and heat on stove. Take tortilla shell, layer with chicken, sauce, and cheese. Roll into pan, pour left over sauce on top. Cook at 350 for 20 to 30 minutes.

Recipe #24 Creamy Ranch Chicken

Creamy Ranch Chicken (Jes)

6 slices of bacon or real bacon in a jar
4 chicken breasts, cut in pieces
2 Tbsp flour
2 Tbsp Ranch dressing mix
2 ¼ cup milk
2 Tbsp Parmesan cheese

Cook chicken, mix flour and Ranch together, sprinkle over chicken in frying pan, stir in milk, cook until thick, stir in bacon, sprinkle with cheese, server over pasta.

Recipe #25 Sweet n. Sour Chicken

Sweet n. Sour Chicken (Jes)

1 lb. boneless skinless chicken breasts, cut into pieces
1 bag (16 oz.) frozen stir fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1 can (10.5 oz.) low sodium chicken broth
2 cups white rice, uncooked
½ cup sweet n. sour sauce

Heat 1 Tbsp oil in large skillet on medium-high heat. Add chicken, cook and stir 5 minutes or until cooked. Add vegetables and pineapple with juice, mix well. Stir in chicken broth, bring to boil. Stir in rice, cover, remove from heat. Let stand 5 minutes until most liquid is absorbed and rice is tender.

Recipe #23 Chicken Lasagna

Chicken Lasagna (Megs)

8 oz. grated cheddar cheese
4 chicken breast halves, cooked and cubed
½ c. chopped celery
½ c. chopped green pepper
½ c. chopped onion
1 can chopped Ro-Tel and green chilies
1 can cream of celery soup
1 can cream of chicken soup
8 lasagne noodles, slightly cooked and drained

Combine chicken pieced with celery, green pepper and onions. Add Ro-Tel and soups. Grease 9 x 13-inch baking dish. Layer noodles, chicken mixture and cheese. Cover with foil and bake at 350 for 35-45 minutes.

It is SO YUMMY!

Recipe #22 Sweet and Sour Chicken

Sweet & Sour Chicken (Megs)

4 boneless, skinless chicken breasts
3 T. sugar
2 T. vegetable oil
2 T. soy sauce
1 chopped onion
2 T. lemon juice
3 T. ketchup
1/8 tsp. black pepper
1 T. cornstarch

Saute chopped onion in large pan on medium heat. In small bowl, combine ketchup, sugar, soy sauce, lemon juice and black pepper. Add to onion. Add chicken. Bring to boil, cover and simmer for 25-35 minutes, until chicken is done. Remove chicken to serving plate. Dissolve cornstarch with 2 tablespoons water, add to pan with sauce. Bring sauce to a boil, stirring constantly until thickened. Pour sauce over chicken before serving.

Recipe #21 Five-Minute Cookies

Five Minute Cookies

1 pkg. Any flavored cake mix ½ c. applesauce
1 egg
Beat egg and applesauce together. Mix into cake until all is moistened. Drop by spoonful on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Add fruit, nuts, chocolate chips as desired.

I add rolo's to the middle of the cookie before baking and it is delicious!!

Recipe #19 Chicken Casserole

Easy Chicken Casserole

Chicken breasts, cooked and diced
1 pt. Sour cream
1 can cream of mushroom soup
2 cup bread crumbs
Layer in pan the chicken, top that with a mixture of the sour cream and soup (mixed together). Top it with the bread crumbs. Bake at 375° until heated through, approximately 30 minutes.

Recipe #20 Taco Soup

Taco Soup

3 cans tomatoes 1 can Ro-Tel tomatoes
1 can corn, drained 1 onion, chopped
1 pkg. Taco seasonings 1 pkg. Hidden Valley dressing mix
2 lb. Hamburger meat (fry well and drain)
1 can water (optional) 1 can yellow hominy (optional)
Brown meat and onions. Add other ingredients and bring to a boil. Simmer about 1 hr. Serve with taco chips and grated cheese.

Recipe #18 Breakfast Casserole

Breakfast Casserole

1 doz. Eggs, scrambled 1 can sliced mushrooms
1 lb. Bacon, cooked and crumbled 1 can mushroom soup
2 c. shrededed cheddar cheese 1 pkg. Swift dried beef
½ can milk
Place scrambled eggs in 9x13 inch baking dish, layer on bacon, then beef, then mushrooms. Stir together soup and milk and pour over top. Sprinkle on cheese. Bake at 350 until soup is bubbly and cheese is melted.

Recipe #16 Scalloped Potatoes

Easy Scalloped Potatoes

1 bag frozen French-fries 1-2 c. grated cheese
2 cans cream of mushroom soup 1-2 c. milk
diced green onions olives, sliced
seasonings
Put potatoes in 9x13 inch pan. Mix soup, milk, cheese, onions, olives and seasonings (salt, pepper, parsley flakes and what ever else you want) together and pour over potatoes. Bake at 350° for 45 minutes or until done.

Recipe #17 Navajo Fried Bread

Navajo Fried Bread

2 c. flour 1 tsp. Salt
2 T. Shortening 1 c. warm water
3 tsp. Baking powder
Mix dry ingredients. Add melted shortening to water and mix into dry ingredients. Form a soft dough. Pat and roll lightly (1 inch thick). Cut into pieces and fry in oil at 350° until lightly brown.

Eat the same as you would a taco, just add the toppings and some chili as a base, it's great!

Recipe #15 Pecan Pie

Southern Pecan Pie

1 c. sugar
½ c. corn syrup
¼ c. butter (melted)
3 eggs (well beaten)
1 c. pecans
1 unbaked 9” pie shell
Combine sugar, syrup, butter, add eggs and pecans to mixture, mix thoroughly. Bake 375° for 40-50 min.

Recipe #14 Chicken Paprikas

Chicken Paprikas

1 onion chopped ½ pint sour cream
1 T. salt 1 T. paprika
4-5 lb. Chicken 2 T. flour
1 tsp. Pepper 1 ½ c. water
Brown onion in fat, add seasonings and cut up chicken. Brown. Add water, cover and let simmer slowly until tender. Remove chicken, add 2 T. flour to sour cream, then and add liquid to pan and mix. Heat slowly until slightly thickened. Add dumplings (or rice or egg noodles) and chicken. For more gravy add 1 cup milk to sour cream.
Dumplings:
3 eggs beaten 1 T. salt
3 c. flour ½ c. water
Mix well. Drop batter by tsp. into boiling salted water. Cook 10 minutes.

Recipe #12 Buttermilk Pancakes

Favorite Buttermilk Pancakes

1 C. flour 3 T. melted butter
1 c. buttermilk 2 tsp. Baking powder
1 egg ¼ tsp. Salt
2 T. sugar
Combine all ingredients in large bowl and mix for on minute until smooth. Heat grill to 350° and cook pancakes as usual. Top with drained apples and cool whit or powder sugar.

Recipe #13 Mexican Casserole

Mexican Casserole

1 pkg. Corn tortillas 1 lb. Hamburger
1 can enchilada sauce (mild or med.) 1 can cream Chicken soup
1 can tomato soup shredded monterey jack/colby cheese
1 sm. Can green chilis (optional)

Brown hamburger. Add enchilada sauce and soups. Add ½ can mild and green chilis. Put layer of tortillas in 9x13 pan. Put layer of meat sauce. Sprinkle on layer of cheese. Repeat with tortillas, sauce & cheese, usually 3 layers. Bake in 350° oven for 25 min. Serve with sour cream, salsa, lettuce, tomatoes, and olives.

Recipe #10 Streusel Coffee Cake

Streusel Coffee Cake

Cinnamon Streusel
1/3 c. Bisquick mix 1/3 C. packed brown sugar
½ tsp. Cinnamon 2 T. butter (firm)
Mix together and reserve.

2 C. Bisquick mix 2/3 c. milk or water
2 T. sugar 1 egg
Mix & spread in pan. Spinkle cinnamon streusel on top.
Bake 18-22 min. at 375° in a 9” round pan.

Recipe #11 Corn Dog Batter and Onion Ring Batter

Corn Dog Batter and Onion Ring Batter

½ c. milk plus a little 1 c. flour
1 ½ tsp. Baking powder ½ tsp. Salt
2 beaten eggs

Mix batter well. Dip hot dogs, onion rings, mushrooms, etc. in batter and fry in hot oil.

Recipe #8 Pizza Dough

Pizza Dough (Vonda's recipe)

1 Pizza

 
¾ C. water
2 T. oil
½ tsp. Sugar
½ tsp. Salt
2 tsp. Yeast
2 c. flour

3 Pizzas

2 1/4 c. water

6 T. oil

1 1/2 tsp. Sugar

1 1/2 tsp. Salt

2 T. yeast

6 c. flour

Combine all ingredients adding flour last.  Cook at 425 for 15-18 min. for large, 10-12 min. for a medium size pizza.

Recipe #9 Marty's Bean Dip

Marty’s Bean Dip

Layer 1:
I can of refried beans
Layer 2:
2 mashed avocados ¼ tsp. Salt
1 T. lemon
Layer 3:
½ cup sour cream ¼ cup mayonnaise
1 T. taco seasoning
Layer 4:
Diced tomatoes grated cheese
Bacon Bits

Recipe #6 Reindeer Fodder

Reindeer Fodder

2 lbs of white chocolate- melt
Add 3 cups of each of the following:
Captain Crunch Cereal Rice Krispies
Dry Roasted Peanuts Miniature marshmallows
Stir and drop by tablespoon on waxed paper.

Recipe #7 Frosted Banana Bars

Frosted Banana Bars

½ cup butter or margarine, softened 1 ½ cups sugar
2 eggs 1 cup (8 ounces) sour cream
1 teaspoon vanilla 2 cups flour
1 teaspoon soda ¼ teaspoon salt
2 medium ripe banana, mashed (about 1 cup)
Frosting:
1 package (8 ounces) cream cheese, softened 3 ¾ cups powdered sugar
½ cup butter or margarine ( I use less) 2 teaspoons vanilla

In mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla. Combine flour, baking soda, and salt, gradually add to creamed mixture. Stir in bananas. Spread into greased 15 in. x 10 in. x 1 in. pan. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean. Cool. For frosting beat cream cheese, butter, and vanilla, gradually add enough sugar to achieve desired consistency. Frost bars. Store in refrigerator.
Yield: 3-4 dozen

Recipe #4 Dishpan Cookies

Dishpan cookies

2 cups margarine (butter) 1 teaspoon baking powder
2 cups white sugar 1 teaspoon salt
2 packed brown sugar 4 cups cornflakes
4 eggs 1 ½ cups rolled oats
4 cups all purpose flour 2 cups flaked coconut
2 teaspoons baking soda 3 cups chocolate chips

1. Preheat 350 degrees
2. in a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
3. Bake for 8-10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
Prep time: 25 minutes
Cook time: 10 minutes

Recipe #5 Waldorf Astoria Stew

Waldorf Astoria Stew

2-3 lb. Stew meat 2 medium onions chopped
1 C. chopped celery 2 C. sliced carrots or baby carrots (add a little more than 1 c.)
3 medium potatoes diced (more if desired) 1 large can tomato sauce and equal parts of water
2 rounded tsp topioca 1 lg tb. Sugar
salt and pepper – (use plenty of pepper)

Put diced meat in bottom of casserole dish, then onions, celery, carrots, and potatoes. Sprinkle tapioca and sugar on top. Use plenty of salt and pepper. Pour tomato sauce on top and then the water. Bake in covered casserole dish at 250° for 5 hours without taking the lid off. Ready to serve.

Recipe #3 Butterscotch Haystacks

Butterscotch Haystacks

1 pkg. Butterscotch chips 1 cup peanut butter
melt together and add…
4 cups marshmallows 4 cups Chinese Noodles
Mix together and place on wax paper in little haystacks

Recipe #2 Peanut Butter Pie

Peanut Butter Pie

1 graham cracker pie crust 4 oz cream cheese

1 cup powdered sugar 1/3 cup peanut butter

1/2 cup milk 9 oz cool whip

Blend cream cheese and sugar until smooth.  Add peanut butter and milk, mix well.

Fold in Cool Whip and pour into graham cracker crust and freeze.

Recipe #1 Cheese Cake

Cheese Cake (Mexican style)

 * Crust:

2 Cups of Graham Crackers

1/2 cup of Butter

2 Tablespoons of Sugar

*Filling

5 pkg (8 oz) Cream Cheese

1 cup Sugar

3 Tablespoons Flour

1 Tablespoon Vanilla

1 cup Sour Cream

4 Eggs

Mix the cheese, sugar, flour and vanilla.  Add sour cream.  Add eggs 1 at a time mixing well after each time.  Bake at 325 F for 1-1.5 hours.  When top is turning light brown, cracked and no bubbles it's done.  Refrigerate.  

Reason why we Blog FOOD!

So I've been thinking for a very long time that we should start a cooking blog.  I got the idea from Ashley Riske, but she hasn't done much to her blog.  So not to outdo her, but seriously we need a quick and easy way to get new recipes that we know work!  So hence, my cooking blog.  As we all know, food is the way to a man's heart, this should help in so many different cases of our lives.  Good luck finding something you'll like and if you have any recipes that I should post, e-mail them to me and I'll get them up ASAP!  Have fun making Cooking Magic in your kitchen!

If you try any of the recipes please post and let us know how it was. Also, if you are really ambitious, it would be awesome to have pictures of the foods that you made from these recipes. If you are one of those ambitious persons, then send me the picture and I'll add it to the post! Thanks!