Marinara Sauce

I recieved this recipe the summer of 2011 from a neighbor, Melissa, who was canning it. My husband thought this recipe was amazing so we proceeded to can this sauce and have loved every bite of it. The recipe orginally came from Mat Mcbride who also lives in the neighborhood and he received it while on his mission in Italy.

This recipe is to fill one stock pot full of sauce

Tomatoes, run them through a juice press to get rid of the seeds and skins. (Roma are best but whatever you have works.

Sautee onions, garlic in the butter until the onions are translucent.
1 1/2 - 2 Yellow or White onions
2 Tbls garlic
2 Tbls butter
2 Tbls basil
2 Tbls oregano
Balsamic Vinegar, Swirl in pan 2 times.

Boil down to half and the sauce is thick and the water has boiled out. You will need to stir periodically and be aware this will make a mess as it splatters, so you might want a shield for your pan. A lid works for a while but as it gets closer to half you need to take the lid off so the moisture leaves.

Add 1 1/2 tsp Salt and 1 Tbls Sugar to taste, add more until it doesn't taste earthy.

Eat an enjoy or fill jars and process in a canner.

Brown Rice Salad with Apples

Ingredients
3 cups cooked brown rice
1 Granny Smith Apple, diced
2 celery stalks, finely chopped
1 red bell pepper, chopped
1/2 bunch green onions, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper

Directions
In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

Recipe courtesy Tyler Florence

Spiced Pumpkin Seeds

1 1/2 tbls margarine or butter, melted
1/2 tsp salt
1/8 tsp garlic salt
2 tsp Worcestershire sauce
2 C raw whole pumpkin seeds

Preheat oven to 275 degrees
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumkin seeds.
Bake for 1 hour, stirring occasionally.

Creamy Chicken Noodle Soup

My friend Kenon made us this soup and I loved it.

1-2 lbs Chicken, cut up and cooked or shredded if you use a Rotisery chicken.
2 cloves or 1 tsp garlic, minced
1 medium onion, chopped
3 celery ribs, chopped
6 cups chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
2 bay leaves
3 carrots, diced
1-2 10 oz cans cream of chicken soup
1 pkg egg noodles, the thick ones in the frozen food isle are the best.

- Sautee onion, celery and garlic in a tablespoon of oil, until onion is translucent.
- Add chicken broth on herbs.
- About 20 minutes before serving add the cream of chicken soup, carrots and egg noodles.

Courtesy of Kenon Wakefield.

Caramel Stuffed Apple Cider Cookies

I was watching Studio 5 on KSL a couple of weeks ago and they made these cookies. I had to try them and I am so glad I did. They are amazing, from the minute you poor the apple cider into the batter your mouth is watering. My kids don't like them, which leaves them all to my husband and I, too bad. The are best to eat warm so if they cook down just throw them in the microwave for 12 seconds and it softens the carmel perfectly. These are the perfect fall treat. Enjoy.

Ingredients:
1 c. softened butter
1 c.granulated sugar
1/2 t.salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
packets (this is about 1 cup)
2 eggs
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 c. all purpose flour
1 bag

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Kraft Caramels (14 oz)

Courtesy of: Studio 5 on KSL

Pumpkin Pancakes

Ingredients

HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 Pumpkin Spice
2 eggs, separated
1 1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons canola oil



Directions• In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
• For pancakes, in a large bowl, combine the dry ingredients in another bowl; whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup).

Courtesy of: Taste of Home

Spaghetti with Italian Meatballs

SAUCE:
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti

Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.

Courtesy of: Taste of Home

White Chicken Chili

INGREDIENTS

SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil

ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper

REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream

DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.

Courtesy of:Candi McMullin

Fresh Pear Bread

Ingredients:
3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)

Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. (Batter is thick like cookie dough)
3. Toss pears with lemon juice.
4. Stir pears and walnuts into batter.
5. Spoon into two greased 9-in. x 5-in. loaf pans.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Courtesy of: http://www.tasteofhome.com/recipes/Fresh-Pear-Bread

Zupa's Wisconsin Cauliflower Soup

2 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 Cup shredded cheddar cheese
1 Cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Courtesy of: Just Cook Already

Peach Crisp

Ingredients:
4 - 5 cups of fresh
or canned peaches
1/2 tsp. cinammon
2 -3 Tblsps. sugar
3 Tblsps. Flour
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter

Instructions:
Slice peaches into a 9x13 glass pan. In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar*, 1/2 tsp.cinammon.
Pour this into the pan of peaches and mix.

Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the peaches.

Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes.

Serve with ice cream. This is an old family favorite.
We hope your family enjoys it as well!

Courtesy of: www.texasrollingpins.com

Laundry Soap

Powdered Laundry Detergent (My favorite)

1 cup (5.5 oz bar) grated Fels Naptha Soap (Zote or Ivory work well)
1/2 cup washing soda
1/2 cup 20 mule team borax
½ cup Oxiclean (optional)

Mix and store in airtight container or bag. For light or small loads, use 1 tablespoon. For normal loads, use 2 tablespoons. For heavy loads, use 3 tablespoons. Cost per load .15.

To make a large batch - grate 6 bars of Fels Naptha Soap and then add 3 cups of Washing Soda and 3 cups of 20 Mule Team Borax. Mix well and store in covered container.

Great Reader Tip:
To keep the liquid detergent stirred up, put a few marbles in the storage jug. The marbles will help mix everything and keep it mixed.

Liquid Laundry Detergent:

First Recipe:

3 Pints Water
1/3 bar Fels Naptha Soap, grated
1/2 cup Washing Soda (Arm and Hammer, NOT baking soda though!!)
1/2 cup 20 Mule Team Borax
2 Gallon bucket to mix it in
1 Quart hot water Hot Water

Mix Fels Naptha soap in a saucepan with 3 pints hot water and heat on low until dissolved. Stir in Washing Soda and Borax. Stir until thickened, and remove from heat. Add 1 Quart Hot Water to 2 gallon Bucket. Add soap mixture, and mix well. Fill bucket completely with additional hot water, and mix well. Set aside for 24 hours, or until mixture thickens. You may add additional HOT water if the mixture becomes too thick. Mix Well before each use. Use 1/2 cup of mixture per load. Makes 64 loads. Cost per load .03.

Second Recipe:

Water
1 bar grated Fels Naptha soap
5 gallon bucket
1 cup washing soda (Again, Arm and Hammer)
1 cup 20 Mule Team Borax
4 1/2 gallons water

Put grated Fels Naptha in saucepan and cover with water. Heat on low until dissolved. Fill bucket with hot water and add soap. Stir to combine. Add 1 cup washing soda and 1 cup borax and mix well. As it cools, it will thicken. If mixture becomes too thick, add hot water to thin it to desired consistency. May be used immediately. Mix well before each use. Use 1/2(normal) to 1 cup per load (heavy). Cost per load .04.


TIP: The above recipes will NOT make suds in your washer so don't be alarmed. Fels Naptha Soap is a pure soap and typically makes little or no suds in the water. This makes it perfect for use in the new HE washers as well as tradional washers. You will also notice the need to either reduce your laundry softener or in most cases you can even eliminate the use of softener completely.

Courtesy of: http://www.soapsgonebuy.com/category_s/24.htm

Raspberry Pretzel Salad

3/4 cup butter or margarine
2-1/2 cups thin pretzel sticks
1 (8 oz) package cream cheese
1 (8 oz) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry - flavored gelatin
1 ( 10 oz) packages frozen raspberries or strawberries, undrained and slightly thawed
1 ( 15-1/4 oz) can crushed pineapple, undrained

Melt butter and pour into a 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Courtesy of: The Essential Mormon Cookbook

Funeral Potatoes

This famous and well-loved favorite can be found at most ward dinners and funerals.

12 large potatoes or 1(32 oz) bag frozen shredded hash browns
2 (10-3/4 oz) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/2 cup chopped onion
2 cups crushed born flakes
2 Tbls butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 -inch baking dish (or put hash browns into the baking dish). Combine soup concentrate, cour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minute. Makes 12 servings.

Courtesy of: The Essential Mormon Cookbook

Cream Cheese Frosting with Lemon Juice

1 (8 oz) package cream cheese
1/2 cup butter
2 tsp vanilla
4 cups powdered sugar, divided
1 Tbls lemon juice

In a large mixing bowl beat together cream cheese, butter, and vanilla. Slowly add 2 cups of the powdered sugar and lemon juice, beating well. Add the 2 additional cups of powdered sugar and beat well. If necessary add additional lemon juice or powdered sugar until frosting reaches spreading consistency.

Courtesy of: The Essential Mormon Cookbook

Cream Cheese Frosting

1 (8 oz) package cream cheese, softened
1/2 cup buter, melted
1 (16 oz) packaged powdered sugar
1 tsp vanilla

Cream the softened cream cheese. Blend with butter. Add powdered sugar and vanilla. Beat well.
Courtesy of: The Mormon Essential Cookbook

Powdered Sugar Glaze

1 Cup powdered sugar
2 Tbls milk
1 Tsp vanilla

Blend ingredients together. Drizzle over cake, cookies, or other dessert immediately.

Courtesy of: The Mormon Essential Cookbook

Best Egg Rolls

I got this recipe from here. I made a couple of changes, I added a bit more carrots and soy sauce. I didn't use the flour and water to seal, just water.

Ingredients
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
1/2 cup shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Soy Sauce - I added a few dashes and tossed with cabbage.

Directions
1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Courtesy of http://allrecipes.com/Recipe/best-egg-rolls/detail.aspx

Frog Eye Salad

Ingredients:
1 cup granulated sugar
2 tablespoon all-purpose flour
2 1/2 teaspoon salt
1 3/4 cups unsweetened pineapple juice
2 (20-ounce) can pineapple tidbits, drained
1 (20-ounce) can crushed pineapple in its own juice, drained
3 (11-ounce) cans mandarin orange segments, drained
2 large egg, beaten
1 Tablespoon lemon juice
1 (16 ounces) Acine di Pepe Pasta, uncooked
1 (8 ounces) frozen non-dairy whipped topping, thawed and divided
1 cups miniature marshmallows
1 cup flaked coconut
Maraschino cherries (optional)

Directions:
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 3/4 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Apple Pie Filling

Use Basic Pie Crust located here.

3/4 C sugar
1/4 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6 Granny Smith apples, peeled and sliced
Egg White, slightly beaten


1. Heat oven to 425 degees. Prepare pastry.
2. Mix sugar, flour, nutmeg and cinnamon.
3. Layer sliced apples with sugar mixture until pie crust is filled to heaping.
4. Cover with other crust and crimp edges.
5. Brush top withslightly beaten egg white and sprinkle with sugar.
6. Cover edges of crust with foild and bake 40-50 minutes. Take foil off last 15 minutes of baking.


Courtesy of: Michelle Powell

Basic Pie Crust

Single Crust (8 or 9 inch pie)
1 cup flour
1/2 tsp salt
1/3 cup + 1 Tbls shortening
2 to 3 Tbls ice cold water

Double Crust (8 or 9 inch pie)
2 cup flour
1 tsp salt
2/3 cup + 2 Tbls shortening
4 to 6 Tbls ice cold water

1. Mix flour and salt in glass bowl. cut shortening into salt until particles are about pea size.
2. Sprinkle water into mixture 1 tablespoon a a time tossing with fork until mixture mostly clings together and ocmes away form side of bowl. DON'T over mix!!!
3. Gather into a ball. Placeo n sheet of waxed paper and flatten into disc shape. Plaxe another piece of wax paper on tomp and roll out.
4. If baking shell, prick bottom and sides iwth a fork and bake in a 475 degree oven for 8 to 10 minute or until golden brown.

Courtesy of: Michelle Powell

Easy Rolls

2 C HOT water
1 C mashed potatoes (microwave 1 c water with 1/4 to 1/2 c flaked instant potatoes)
1/2 Tbls salt
1/4 C oil
1 Cube melted butter
1/2 C sugar
1/3 C honey
Mix above ingredients on Speed 1; until combined.

Add:
2 C flour (should look like cak batter)
1-1/2 to 2 Tbls SAF yeast
3-5 C flour (until flour leaves sides of bowl)
Mix on speed 2 for 1 minute.

Add 1 more cup flour
Mix on speed 2 for 3-1/2 to 4 minutes.

Oil hands, rolling pin and ctting board. Roll to size of pie; cut into 12 wedges. Roll from wide end. Spray pam on cookie sheets. Will raise in 45 minutes on counter or you can quick raise in 150 degree oven. Bake at 350 degrees for 15-20 minutes. (until golden on bottom)

Courtesy of: Jamie Ward

Honey Baked Ham

1 shank half, bone-in, fully cooked, spiral sliced ham
1 C Sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp paprika
dash ground ginger
dash all spice

Combine sugar and spices and pour onto a sheet of waxed paper. Roll ham in sugar mixture until evenly coated. Use a blow torch to caramelize the sugar. Repeat rolling and caramelizing once or twice more (you may not use all of the sugar mixture) so that the ham is well glazed.

Tips: Put ham on a glass platter, but not the serving plate while working with it. Make sure you keep the torch constantly moving to prevent burnt spots.

Play Dough

1-3/4cup flour
1 cup salt
4 tbsp cream of tarter
2 cups water
3/4 Tbls Vegetable oil
Food Coloring

Mix and stir over low heat. It's done when the dough forms a ball while you stir. Store in air tight container or bag.

Courtsey of Judy Nietzer

Popsicles

2 cups boiling water
1 cup sugar
1 (3 oz) pkg Jello
1 pkg Kool-aid
2 cups Cold water

Dissolve sugar, jello and kool-aid in boiling water. Add cold water. Pour into Dixie cups, cover with plastic wrap and poke sticks through plastic wrap. Freeze.

Courtesy of Linda Hoffman

Choclate Trifle

Ingredients:
1 Brownie Mix
1 (3.9 oz) package instant chcolate pudding mix
1/2 cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip
1 (12 oz) container Cool Whip
1 bar chocolate, shaved into curls

Directions:
Make brownies according to package directions. Cool and then cut into 1 inch squares.
Combine pudding mix, water and milk. Mix well. Fold in 8 oz cool whip and mix thourughly.
Layer brownie, pudding mixture and cool whip in a trifle bowl. Repeat.
Garnish with choclate shavings.
Refirgerate at least 8 hours.

Courtesy of: Kristy Sandum

KitchenAid Sugar Cookies

½ cup melted butter or margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt

Place butter and sugar in mixing bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2 and beat about 30 seconds. Turn to speed 4 and beat about 1-1/2 minutes. Stop and scrape the bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl.

Combine flour, soda and salt. Add to mixer bowl. Turn to stir speed and beat about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.

Divide dough into thirds. Roll each portion 1.8 inch tick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375 degrees for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.

Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).

Courtesy of: KitchenAid

Kitchen Aid Peanut Butter Cookies

Ingredients:
½ cup peanut butter
½ cup melted butter or margarine, softened
½ cup granulated sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon salt
1-¼ cups all-purpose flour

Directions:
Place peanut butter and butter in mixing bowl.Attach bowl and Flat Beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth.Stop and scrape the bowl. Add sugar, eggs, and vanilla.Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds.Turn to Speed 2 and mix about 30 seconds.

Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to ¼-inch thickness.

Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).

Courtesy of: KitchenAid

Crepes

Ingredients:
4 eggs
1-1/2 cups milk
1-1/2 tsp sugar
1/8 tsp salt
1 cup flour
butter, softened

Directions:
1. In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
2. Melt 1 teaspoon butter in skillet. Pour 2 tablespoons batter into center of skillet; lift and turn pan to cover bottom.
3. Cook until lightly browned; turn and brow the other sides. Repeat with remaining batter, adding butter to skillet as needed.
4. Serve with powdered sugar, jam, or fresh fruit.

Turkey Noodle Soup Express

Ingredients:
3-1/2 cups Swanson chicken broth
Pepper to taste
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey

Directions:
Mix broth, pepper, carrot and celery in sauce pan. Heat to boil.
Stir in noodles and turke. cook over meium heat 10 minutes or unitl noodle are done.

Courtesy of: Swanson Broth

Onion Rings

Ingredients:
Vegetable Oil for frying
3/4 cup flour
1/2 cup milk
1/2 tsp salt
1 egg
3 lg. Spanish or Bermuda onions, cut into 1/4 inch slics and separated into rings.

Directions:
Heat Oil to 375 degrees.
Beat remaining ingredients (except onions) until smooth.
Dip each ring in batter nad fry a few onions at a time, about 2 minutes, turing once.

Selma's Potato Dumplings

4-6 medium potatoes, mashed (can us leftovers)
1 small loaf wheat bread (homemade is best)
1 cup flour, divided
Salt
Milk
2 eggs, beaten

1. In a large bowl, tear bread as if you're making stuffing.
2. Add beaten eggs, 3/4 c flour and a little milk just to moisten bread. You don't want it soaked, just a little more than damp.
3. Add mashed potatoes and mix together until mixture holds together so you can make balls. It should feel damp.
4. Make into balls about 2-1/2 inches in diameter and roll into remaining flour.
5. Place in boiling salted water until dumplings float on top, cook 2 minutes longer. They should not be doughy inside.

Scallop Potatoes and Ham

6-10 potatoes, peeled and sliced
1 large can Cream of Mushroo soup
1/4-1/2 cup milk
1 small onion, diced
2 cups Ham Chunks
Cheddar cheese, grated
Salt, Pepper, Season Salt to taste

Mix it all together and bake at 350 degrees until potatoes are tender. Grate cheese on top just before serving so it has time to melt.

Courtesy of Pam Rogge

Chicken Quesadilla

Ingredients:
4 Cups flour
1-1/2 tsp salt
1/2 tsp baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, mozzarella and pepper jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 oz) chopped green chilies, drained
Salsa and sour cream

Directions:
1. In a bowl, combine the flour, salt and baking powder.
2. Cut in shortening until crumbly.
3. Add enough warm water, stirring until mixture forms a ball.
4. Let stand for 10 minutes, covered with a damp towel.
5. Divide into 28 portions.
6. On lightly floured surface, roll each portion into a 7-in. circle.
7. Cook on a lightly greased griddle for 1-1/2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm
8. IN a bowl, combine the cheeses.
9. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies.
10. To with 1 tablespoon cheese mixture and another tortilla.
11. Cook for 30-60 seconds. turn and cook 30 seconds longer or until cheese is melted.
12. Cut into wedges. Serve with salsa and sour cream.

Creamy Hot Chocolate

Yield: 8 servings

Ingredients:
½ cup baking cocoa
1 can (14 ounce) sweetened condensed milk
1/8 teaspoon salt
6-1/2 cups water
1-1/2 teaspoons vanilla extract
Miniature marshmallows, optional

Directions:
In a large saucepan, combine the cocoa, milk, and salt.
Cook and stir over medium meat.
Gradually add water; cook and stir until heated through.
Stir in vanilla.
Top each serving with marshmallows if desired.

Taste of Homes Quick Cooking Magazine December 2001

Zucchini Bread

2 C. sugar
3 ½ C. flour
1 tsp. Soda
¾ tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Salt
1 C. vegetable oil
2 tsp. Vanilla
4 eggs
2 C. grated zucchini
1 C. nutmeats


Mix all ingredients together in one large bow. Pour into greased bread tins. Makes 2 large loaves. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

Corn Bread Dressing (stuffing)

Bake, Cool, Crumble
1 pkg corn bread mix – follow pkg directions
1 pk onion soup mix
6 cups soft bread crumbs

½ cup margarine
1 cup celery
1 teas sage
2 eggs, beaten
Salt and pepper
1-1 ½ cups warm milk

Mix corn bread, add soup mix and bread crumbs. Bake according to cornbread directions. Cool and crumble.
Sautee margarine and celery.
Combine bread, celery, sage, eggs and warm milk together.
Place in turkey or casserole dish. Bake at 350 degrees until golden brown.

Courtesy of: Joan Stoddard

Brown Bread

This bread is excellent for someone on a diet because it is very nutritious. You can bake the bread in small loves and freeze the ones that you don’t use right away.

2 Tbls. Yeast in ½ Cup water
3 Cups hot tap water
7 Cups Whole-wheat flour
2 Tbls. Salt
2/3-Cup Oil
2/3-Cup Honey

Add yeast and 6 more cups whole wheat flour. Mix in Mixer 10 minutes. Mold in Pans. Let rise 20 minutes. Bake at 350 degrees for 40 minutes.

Courtesy of: Jeanette Rekow

Fruit Crisp

5 cups Fruit (sliced apples, pears, peaches…)
3 Tbsp. Sugar
1 Cup rolled Oats
1 Cup packed brown sugar
½ Cup flour
½ tsp. Cinnamon
½ Cup butter
½ Cup chopped nuts

Mix fruit and sugar together.
For topping; mix remaining ingredients in a bowl.
Sprinkle 1/2 topping mixture in 13 x 9 inch pan sprayed with cooking spray.
Top with fruit mixture.
Top with remaining topping mixture.
Bake at 35 degrees for 30 to 35 minutes or until fruit is tender and topping is golden brown.

Courtesy of: Vicki Cerveny

Pecan Fingers

2 Cups finely chopped pecans
2 Cups Flour
¾ Cup Powdered sugar
1-Cup Butter
2 tsp. Vanilla
1 Tbls. Water

Form in size of middle finger. Bake for 1 hour at 250 degrees; roll in powdered sugar.

Courtesy of: Janice Schmidt

Old-Fashioned Carrot Cake

Ingredients:
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots

In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.


FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional

In a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.

Andes Candies Cookies

1 cup butter (no substitutes), softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.

Cover and refrigerate for 2 hours or until easy to handle.

With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.

Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.

Apple Crisp

Ingredients:
8 cups sliced peeled tart apples (8 medium)
¾ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt

Topping:
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 tablespoons cold butter or margarine
Vanilla ice cream, optional

Directions:
In a large bowl, toss the first four ingredients.
Pour into a greased 8-in. square baking dish.
In a bowl, combine oats, flour, brown sugar, baking powder and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle over apple mixture.
Bake at 350 degrees for 50-60 minutes or until apples are tender and topping is golden.
Serve warm with ice cream if desired.

Never-Fail Cut Out Cookies

Great Grandma Christensen's recipe

Mix:
3 C. flour
1 C. sugar
1 tsp. salt
1 & 1/4 C. shortening
1 tsp. baking soda
1 tsp. Cream of Tartar (this is found in the spices)

Add:
2 beaten eggs
3 tbls. milk
1 tsp. vanilla
Roll out and cut with cookie cutter.
Bake at 350 - 375 degrees

Jello Cheese Cake

Makes 2 pies

2 boxes Jell-O Cheese Cake Mix
1 ¼ C. Milk
1 8oz thawed Cool Whip (save ¼-1/2 for the top)
Pie filling

Beat ingredients together until thick and pour into the graham cracker crust. (I add the entire cool whip at once, the more you add the thicker it is).
Top with pie filling and remaining cool whip.
Refrigerate about an hour before serving.

Fruit Pizza

Yield: 12-14 servings

Crust:
1-1/2 cups all-purpose flour
¼ cups plus 2 tablespoons powdered sugar
¾ cups margarine or butter, softened
or Refrigerated Sugar cookie dough

Directions:
Heat oven to 400 degrees.
Mix all ingredients with fork until crumbly.
Press firmly and evenly against bottom of ungreased 12-inch pizza pan.
Bake until light brown, 10 – 15 minutes.

Toppings:
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup blueberries
1 cup strawberries cut into halves
1 kiwifruit, sliced
¼ to ½ cup apple jelly.
Any other fruit you would like

Directions:
Bake cookie crust; cool.
Beat cream cheese, sugar and vanilla in 1-1/2 quart bowl on low speed until smooth.
Beat in whipping cream on low speed until blended; beat on medium speed until stiff peaks form.
Spread over crust to with in ¼ inch of edge.
Arrange fruits in circles on crust.
Heat jelly over low heat, stirring constantly, until melted; brush over fruit.
Refrigerate at least 2 hours.
Immediately refrigerate any remaining tart.

Taste of Homes Quick Cooking Magazine

Broccoli Salad

Ingredients:
2 bunches broccoli, copped
12 pieces bacon, cooked, crumbled
½ red onion, chopped
½ cup red grapes, halved

Dressing:
1 cup mayo ( not miracle whip)
½ cup sugar
1 Tbls vinegar
Mix dressing and pour over salad and toss

Courtesy of: Joan Stoddard

Fruit Dip

1 Large jar of Marshmallow Cream
1 8oz. pkg. Cream Cheese
3 squirts Lemon Juice

Whip together and dip fruit of your choice in it.

Courtesy of: Tina Hoffman

Apple Dip

8 oz. Cream Cheese
½ Cup Brown Sugar
1 tsp. Vanilla
A couple Tbls. Caramel topping (optional).

Courtesy of: Vicki Cerveny

Taco Dip

This was a family favorite growing up and it still is. When we get together for any functions back home there is always one or two of these there. They are the first to go. It is sad but I could eat one myself if I wanted.

1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced

Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
Spread over a shallow dish, a cookie sheet works best for me.
Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
Serve with tortilla chips.

Spinach Dip

1 Pkg (10oz) frozen chopped spinach, thawed and drained
1 (16 oz) sour cream
1 cup Mayonnaise
1 pkg KNORR vegetable Soup, Dip & recipe mix
3 green onions, chopped

In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
Cover; chill 2 hours to blend flavors
Stir well. If desired, spoon into round bread bow. Serve with cut up vegetables, chips or crackers.

Coleslaw (tastes just like KFC)

Ingredients:
8 c. cabbage, finely chopped
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)

Chop up the cabbage and carrots into fine pieces. In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate overnight. Drain excess liquid and stir well before serving.


Courtesy of: http://www.favfamilyrecipes.com/search/label/Hawaiian

Shredded Kalua Pork

Ingredients:
3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)

Directions:
1. Line bottom of crock pot with 2 ti leaves (if you have them).
2. Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot).
3. Add water.
4. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot.
5. Cover and cook on low for 8-10 hours.
6. Garnish with chopped green onion or cilantro.
7. Serve with rice and coleslaw.

Courtesy of: http://www.favfamilyrecipes.com/search/label/Salad

Homemade Pancake Mix

Yield: 6-8 per batch

Ingredients:
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cups sugar
2 tablespoons baking powder
1 tablespoon baking soda

In a bowl, combine the first five ingredients. Store mix in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes

ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
¾ cup milk

To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

ADDITOINAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
¾ cup milk
1 medium ripe banana, mashed
¾ cup blueberries

To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.

Fettuccine Alfredo

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.

Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and

Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper.

Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Courtsey of: Everyday Italian – Giada De Laurentiis

Chicken Salad

Ingredients:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1/2 cup grapes, sliced
1/2 cup apples, chopped
1 stalk celery, chopped

Directions
1 Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2 In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, grapes, apples, and celery.

Serve on croissants or bread.

Lisa's Flour Tortilla

4 Cups flour
1/2 tsp salt
1 tsp baking powder
1/2 Cup shortening
3/4 Cup Hot water (may need more)

Mix dry ingredients together. Cut in shortening. Add hot water, if it needs more add a tablespoon at a time. Knead until dough is stiff. Break into golf ball size (1 1/2-2"). Makes about 12-16.

Let sit under a damp towel for 20 minutes. Roll out with a little flour. Cook in a dry flat skillet or cast iron pan on medium heat until it gets golden brown spots on each side., about 30 - 60 seconds. May need to reduce heat a bit as the pan gets hotter.

Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for 10 - 15 minutes.

Courtesy of Lisa Hoffman

Hobo Dinner

Serves 6-8

Ingredients:
2 lbs lean ground beef
1 onion, sliced
1 lb baby carrots
4 potatoes, peeled and chopped
seasoned salt to taste

Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate

Form the ground beef into individual patties and place each patty on a piece of foil large enough to hold the patty and some vegetables. Then layer each patty with the onion, carrots, potatoes and seasonings to taste. Wrap with foil to seal each packet well.

Grill over medium high heat for 30 minutes.

Fresh Peach Syrup (Topping)

Ingredients:
5 sliced fresh peaches
1/3 cup sugar
1 dash cinnamon
1 teaspoon butter
1 cup water

Directions:
Put all ingredients in a medium saucepan.
Cook over medium heat until it begins to thicken.

Courtesy of : http://www.food.com/recipe/fresh-peach-syrup-topping-177636#ixzz1TQLrdjmX

Soft Caramel Corn

Yields 10 quarts

Ingredients
3 (3.5 ounce) packages microwave popcorn, popped
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 (5 ounce) can sweetened condensed milk

Directions
Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.

In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.

Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.

Courtsey of: http://allrecipes.com/recipe/soft-caramel-corn/detail.aspx

Polynesian Meatballs

Ingredients:
1 can (5 oz) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 tsp seasoned salt
1 1/2 lbs lean ground beef

Sauce:
1 can (20 oz) pineapple tidbits
2 Tblsp cornstarch
1/2 cup cider vinegar
2 Tblsp soy sauce
2 Tblsp lemon juice
1/2 cup packed brown sugar


Directions:
In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.

Courtesy of: http://www.tasteofhome.com/recipes/Polynesian-Meatballs

Soft Ginger Cookies

This recipe comes from our neighbor; her husband was our home teacher and would bring them to us all the time. They never lasted long; they are super soft and chewy.

4 Cups flour
4 tsp baking soda
1 1/2 tsp cloves
2 tsp ginger
3 tsp cinnamon
2 cups sugar
3 eggs
1 cup shortening
1/2 cup molasses
Sugar, for coating

Sift flour, baking soda and spices. Blend sugar, shortening, molasses and eggs. Mix well. Slowly add flour mixture. Roll into balls ad roll balls in sugar until covered. Bake on greased cookie sheets, at 350*F, for 10-12 minutes. Makes 120 cookies. To keep them soft, store in airtight container.

Courtesy of Becky Draney

German Pancakes & Buttermilk Syrup

Ingredients:
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted

BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar

Directions:
1. Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Courtesy of http://allrecipes.com/Recipe/German-Pancake/Detail.aspx

Sour Cream Banana Bread

1 C sugar
1/2 C oil
2 eggs
1 C ripe bananas
1/2 C sour cream
1 tsp vanilla
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt

Grease and flour bottom of pans. Beat sugar and oil; add eggs, bananas, sour cream and vanilla. Stir in flour, baking soda and salt. Stir until dry ingredients are just moistened. I always do mini loafs - 350 for 45 min 50-60 min for 9x5.

Courtesy of Erica Hoffman

Becky's Banana Bread

3 Tbls Soft Margarine
1/3 C. Apple Sauce
1/2 C. Sugar
3/4 C. Mashed Bananas (2-4)

Combine and then add:
1 3/4 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt

Bake 350 for 1 hour for 2 large loaves
Bake 350 45 min for 3 small loaves

Courtesy of Becky Draney

Easy Mexican Rice

Ingredients:
2 tablespoons oil
1/4 of a medium onion*
1 1/2 cups rice
3 cloves finely chopped garlic *
2 1/2 cups chicken broth
1 cup plain tomato sauce*
4 heaping tablespoons of finely chopped parsley (optional)

Preparation:
In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid. Rotel and jarred salsa can also be decent substitutes.

Courtesy of http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm?p=1

Chex® Barbecue Snack Mix

Ingredients

3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
1 1/2 cups bite-size pretzel twists
1 1/2 cups bite-size cheese crackers
3/4 cup honey-roasted peanuts
1/2 cup barbecue sauce
1 tablespoon vegetable oil
3/4 teaspoon onion powder
3/4 teaspoon garlic powder

Directions

1. In large microwavable bowl, mix cereals, pretzels, crackers and peanuts.
2. In medium bowl, mix remaining ingredients until well blended. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 7 minutes, stirring every 2 minutes. Spread on foil or paper towels to cool. Store in airtight container.

Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=33771&CategoryId=340

Muddy Buddies

Ingredients
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=342

The Original Chex® Party Mix

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Courtesy of http://www.chex.com/recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343

Corn Dog Recipe

1 cup milk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
Flour for dusting (about 1/2 cup)
Hot Fat for Deep Frying
Popsicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.

Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.

While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.

Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kid’s parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 12 to 14 corn dogs.

Courtesy of: http://www.hillbillyhousewife.com/corndogs.htm

Marshmallow Carmel Popcorn

1 bag micorwave popcorn - prepare according to directions OR
1/2 cup unpopped corn - pop in popcorn maker

Melt on Stove and poru over popcorn:
2 C. mini marshmallows (or 18-20 large)
1 C brown sugar
1 C butter
Use rubber scraper to stir the caramel and popcorn together.

Courtesy of Jamie Ward

Slow Cooker Pulled Pork Barbecue

Makes 8 (1/2-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

INGREDIENTS
3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick® Grill Mates® Barbecue Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon McCormick® Mustard, Ground
1-2 teaspoons Liquid Smoke (I added this to recipe)

DIRECTIONS
*I like to put the pork on the grill for at least 30 minutes to get a crust on the outside and then I put it in the slow cooker.

1. Place pork in slow cooker.

2. Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

4. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Tips

Test Kitchen Tip: For spicy pulled pork, add 1/2 teaspoon McCormick® Crushed Red Pepper to seasoning mixture.

Slow Cooker Tip: For best results, do not remove cover during cooking.


Courtesy of http://www.mccormick.com/Recipes/Slow-Cooker/Slow-Cooker-Pulled-Pork-Barbecue.aspx

CHICKEN TACO SOUP RECIPE

2-3 large chicken breasts cooked or rotisserie chicken
8 to 12 oz of sour cream (I start with 8 and add a little more if needed)
Grated cheddar cheese 2 - 3 cups, depends on how cheesy you want it
1 can of pinto beans (don’t drain liquid)
1 can of kidney beans (don’t drain liquid)
2 cans of corn (don’t drain liquid)
1 packet of taco seasoning

Mix it all together and heat it up! You can do it in a crock pot or in a pot. Then you can serve it with tortilla chips and make it like a dip.

Courtesy of Ambree Kimball

Ambree's Creamy Potato Soup

Ambree got this from Joy & Shauna Harker

6 cups peeled and diced potatoes
Cook until just tender in 4 cups water w/ 1 tsp. salt.

In another pan, combine:
1 cup (2 cubes) butter, melt
Add 1 cup finely chopped onion, sauté
Add ¾ cup flour, stir
Add 1 cup warm water w/4 tsp. or 4 cubes chicken bouillon stirred into it. Stir, bring to boil, and then add 4 cups heavy whipping cream
Stir and thicken. Stir often so it doesn’t scorch.

Add grated cheese to taste, about 2 cups.
Add 1 to 2 cups frozen corn to the pan of cooked potatoes.
Pour ingredients in these two pans into one pan.
Add 1 tsp. Worcestershire Sauce
Salt and pepper to taste
Just before serving, add about ½ to 1 cup sour cream.

Garnishes put in side dishes to add to each bowl or soup served:

Pre-cooked bacon, cut up and slightly micro waved
Grated cheese
Chives

Courtesy of Ambree Kimball

Red's Ultimate M&M's Cookies

Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies
3/4 cup chopped nuts (optional)

Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container

Courtesy of http://www.mms.com/us/baking/recipes/cookies/recipe.jsp?id=52&section=classiccookies

Snowball Cookies

These are amazing...I could eat them all myself.

2 Cups All-Purpose Flour
2 Cups Finely Chopped Pecans
1/4 Cup Granulated Sugar
1 Cup Softened Butter (1/2 LB) DO NOT MELT!
1 Tsp Vanilla
Powdered Sugar - For Rolling.

Directions:
Pre-Heat Oven to 325 Degrees.
In Large Mixing Bowl Combine - Flour, Pecans, Granulated Sugar, Butter, and Vanilla.
Mix @ LOW Speed, Scraping Bowl Often Until Well Mixed (3-4 Minutes).
Shape Rounded Teaspoonfuls Of Dough Into Well Rounded 1 Inch Balls.
Place On Ungreased Cookie Sheets.
Bake For 18-25 Minutes, Or Until Very Lightly Browned.
Remove Immediately And Roll In Powdered Sugar While Cookies Are Still Hot.
Place On Cooling Racks.
Roll In Powdered Sugar Again Once Cooled.
Makes About 3 Dozen! Make a Double Batch! They will go FAST!!!!

Courtesy of http://cookeatshare.com/recipes/snowball-cookies-538064

Kaylene's Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies
Neal Loved this cookie.

Ingredients:
1 c. (2 sticks) soft margarine or butter (or half of each).
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
1 c. peanut butter
2 c. and 2 T. flour
2 t. baking soda
1 t. salt1 1/3 c. oatmeal (not instant)
1 bag chocolate chips

Directions:Preheat oven to 375 degrees. Blend butter with sugar and brown sugar. Add eggs, vanilla, and peanut butter, mixing well. Add salt and baking soda. Add flour and blend well. Add oatmeal and chocolate chips. Bake for 9-11 minutes or until lightly browned.The recipe makes tons of cookies.

Courtesy of http://everydaydinners.blogspot.com/2008/11/kaylenes-chocolate-chip-peanut-butter.html

Michelle’s Broccoli Soup

1 cube butter (no margarine!)
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste

Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.

*The key is to use a whisk until it is not lumpy and stir constantly!!!

Courtesy of Michelle Powell

Swedish Meatballs

TO MAKE MEATBALLS, COMBINE:
2 lbs hamburger
1 can evaporated milk
2 cups oatmeal
2 tsp chili powder
1/2 tsp garlic powder
2 tsp salt
2 eggs
1/2 tsp pepper
1/2 cup onion, chopped

TO MAKE SAUCE, COMBINE:
3 cups ketchup
2 1/4 cups brown sugar
3/4 tsp garlic powder
3 tsp liquid smoke

DIRECTIONS
1. Make meatballs about the size of golf balls. Bake on cookie sheet at 350 for 25 minutes.
2. Place meatballs in crock pot and top with sauce. Cover and heat on low until warm.

Courtesy of Kim Matthews

CARMEL POPCORN

This made a ton, 3 large mixing bowls full.

Pop 12 quarts popcorn (about 1 1/2 cups unpopped corn or 4 bags microwave)

TO PREPARE CARMEL, COMBINE:
1 can sweetened condensed milk
1 cup corn syrup
1 lb brown sugar
1 stick butter
COOK TO SOFT BALL STAGE OVER MEDIUM HEAT.

1. Pour Carmel over popped popcorn. and mix well.
2. You can bake in oven on 225 for 3-4 minutes minute to dry Carmel if desired. It is very gooey

Courtesy of Kim Matthews

Cookie Salad

Ingredients:
2 small pkgs instant vanilla pudding
1 cup buttermilk or milk (I like buttermilk)
1 can crushed pineapple, drained
1 lrg can pineapple chunks, drained
1 lrg can mandarin oranges, drained
1 pkg fudge striped cookies
1 12 oz container Cool Whip
optional: red grapes and maraschino cherries.

Directions:
Mix pudding and milk in bowl. Add cool whip. Add fruit. Add cookies right before serving.

Courtesy of Sandra Braithwaite

Cauliflower Soup

Ingredients:
1 head of cauliflower, break off into bite-sized pieces
4 to 5 medium potatoes cubed (chop into the size of chunks you like)
chicken bouillon granules
bacon bits
1 can cream of chicken soup
1 pint of whipping cream
cornstarch
cold water

Directions:
Put cauliflower and potatoes in a big pot, fill with water until cauliflower and potatoes are covered. Add some bacon bits, stir in about 3-4 tablespoons of chicken bouillon granules (or 2 cubes). Boil until potatoes are tender. Add cream of chicken soup and whipping cream, stirring until mixed together. Bring to boil. To thicken soup, mix 3 tablespoons cornstarch to 2 tablespoon cold water in a separated bowl. Once cornstarch is dissolved in water stir into soup. Bring back to boil, then reduce heat (soup should thicken after removing from heat for a few minutes.) If still not thick enough, repeat the cornstarch and cold water until its thick enough (I usually do it two rounds).

Courtesy of Mandy Adams

Potato Soup

Ingredients:
1 cup finely chopped onions
1 cup finely chopped celery
2 cup finely chopped potatoes
3/4 cup flour3
/4 cup butter or margarine
1 qt. half and half
1 tsp salt and pepper
1/2 tsp sugar

Directions:
Put chopped vegetables and onions in pot with enough water to barely cover. Simmer, covered over medium heat until potatoes are tender (about 20 minutes). In the meantime, in a medium pot, melt butter. Stir in flour and cook a minute or two. Add cream; cook and stir until smooth and thick, using a wire whisk to blend (it always takes longer to thicken then I think it's going to...it gets pretty thick). Add to undrained vegetables and heat.

Courtesy of Mandy Adams

Enchilada Soup

Ingredients:
1 can (29.2 oz) enchilada sauce
1 can (8 oz.) tomato sauce
2 cans chicken broth
2 uncooked chicken breasts
Spanish rice (Lipton works well but you can make your own too)
1 can black beans
2 cups corn (I usually use one can)

Directions:
Put the first 4 ingredients in your crock pot and cook on low for 8 hours. Remove chicken, shred/cut and return to pot. Prepare Spanish rice. Add beans, corn, and as much rice as you want.

Garnish with all kinds of yummy things like: olives, green onions, tortilla chips, cheese, avocado, and sour cream.

Courtesy of Mandy Adams