July 28, 2009

Chicken Cordon Bleu Bake

From Sisters Café

2 packages reduced sodium Stuffing mix (I used regular chicken flavored)
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp. pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese, shredded (I used mozzarella)
2 cups cheddar cheese, shredded
2 cups cooked chicken, shredded or cubed

1. Prepare stuffing mixes according to directions on box.
2. Meanwhile in a bowl, combine soup and milk.
3. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cup of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.
4. Cover and bake at 350℉ for 45 minutes. Uncover and bake 10-15 minutes longer.

This casserole can be frozen. Before baking frozen casserole thaw in refrigerator overnight. Remove from fridge 30 minutes before baking.

Honey Glazed Snack Mix

from Tara

6 cups Chex or Crispix
5 cups miniature pretzels
1-1/2 cups pecan halves
1/2 cup butter, cubed
1/2 cup honey

1. In a large bowl, combine cereal, pretzels, and pecans.
2. In a small saucepan, combine butter and honey. Cook and stir until butter is melted and mixture is smooth.
3. Pour over cereal mixture and mix well.
4. Transfer to two greased 15 x 10 x 1 inch baking pans. Bake at 325℉ for 15 minutes, stirring every 5 minutes. Cool on wire racks. Store in airtight container
Makes 10 cups

Chicken and Stuffing Casserole

1 cup cooked chicken, shredded (can use turkey or canned chicken)
1/2 cup shredded mozzarella cheese (or your favorite kind)
1 box stuffing mix, prepared according to package directions except decrease cooking time (instead of microwaving 5 minutes; microwave 2-1/2 minutes) or use leftover dressing
1/2 cup cooked, sliced carrots (or carrots and celery)
1 cup chicken gravy (I used one packet)

1. Grease an 8x8 inch or 9x9 inch pan.
2. Put chicken on the bottom of prepared pan. Sprinkle cheese next.
3. Put stuffing on the cheese and evenly distribute carrots on top.
4. Pour gravy all over top.
5. Cover and bake at 350℉ for 30 minutes. Remove cover and bake for 10 more minutes.

This casserole is a good way to use up leftovers from Thanksgiving.

July 27, 2009

Chicken Salad

from Jodi

2 cups cubed cooked chicken
1 cup diced celery
1/2 cup slivered almonds
1 cup grapes, halved

1 TBS lemon juice
1 TBS chopped green onions
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup mayonnaise

1. Mix together lemon juice, onions, salt, pepper, and mayonnaise.

2. Add chicken, celery, almonds, and grapes.

3. Serve on croissants or other rolls.

Serves about 10

Oatmeal Chocolate Chip/Raisin Cookies

2 cups brown sugar
2 cups white sugar
2 cups butter
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 tsp. baking powder
2 tsp. soda
5 cups instant oatmeal
4-5 cups flour
3 cups chopped nuts (optional)
3 cups chocolate chips or raisins

1. In a large mixer bowl add sugar, eggs and butter and beat well.
2. Add salt, baking powder, vanilla and soda and mix well.
3. Add oatmeal and then flour. When that is all mixed up add chocolate chips (or raisins) and nuts. (I usually make half the dough with raisins and half with chocolate chips)
4. Drop by spoonfuls on ungreased cookie sheet. Bake at 400 ℉ for 6-8 minutes. This recipe makes about 8 dozen cookies.

July 25, 2009

Almond Poppy Seed Cake with Orange Glaze

1 pkg (18.5) yellow or white cake mix (I used white)
1 (3-3/4 oz.) pkg. instant French vanilla pudding (I used a 1.34 oz fat free, sugar free pkg)
1 cup thick sour cream (I used fat free)
4 eggs
1/2 cup water
1 tsp. almond extract
1/2 cup butter-melted
1/4 cup poppy seeds

1. Combine cake and pudding mixes, eggs, sour cream, water, almond flavoring, butter, and poppy seeds. Beat on medium speed for 5 minutes.

2. Pour into well buttered and sugared bundt cake pan. Bake at 350℉ for 45 minutes.

3. Immediately after removing from oven slowly pour on glaze (recipe follows) while still in pan. It soaks into the cake. Wait about 30 minutes before turning cake out.


1/2 cup orange juice
1-1/2 cups powdered sugar
1 tsp. vanilla
1 tsp. almond flavoring

Mix well.

July 21, 2009

Grilled Pizza

Use your favorite crust recipe or try this one,
Crust Ingredients:

1-1/2 cup warm water (about 110 degrees) I needed more
1 TBS olive oil
1 TBS active dry yeast (or one package)
1 tsp. sugar
4 cups flour
2/3 cup whole-wheat flour
1-1/2 tsp. salt

1. Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles.
2. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes.
3. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size.
4. Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds.
5. Place one pizza on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute or until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas.
6. Put the most browned side up and top with your favorite pizza toppings. Return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.

I also used the 2 hour french bread dough and it worked great for the crust on the grill.

Butterfinger Blondies

from Recipe Girl

2¼ cups flour
1 tsp baking powder
¼ tsp salt
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed

1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan.
2. In a small bowl, combine flour, baking powder and salt; set aside.
3. In a medium bowl, with electric mixer at medium speed, combine
butter and brown sugar.
4. Beat in eggs and vanilla until smooth.
5. Stir in flour mixture and 1 cup of crushed butterfingers.
6. Spread in prepared pan. Sprinkle remaining crushed butterfinger
bars over top of batter.
7. Bake about 25-30 minutes, or until the bars are a bit firm to the touch.
Cool completely before cutting into bars.
Servings: 12 or more

These are kind of like the blond toffee brownies posted earlier.

July 18, 2009

Refrigerator Bran Muffins

1 cup All-Bran cereal in
1 cup boiling water
Set Aside.

In another bowl mix:
1-1/4 cups sugar
1/2 cups shortening
3/4 tsp. salt
3 egg whites or 2 eggs
sift 2-1/2 cups flour
2 cups buttermilk
2 tsp. baking soda
2 more cups All-Bran cereal

Mix all ingredients together, then add bran in water. Bake in greased or lined muffins tins at 375℉ for 15-20 minutes. You can refrigerate and cover the dough for 2 weeks in fridge! Bake as much as you need and save the rest for later.

July 14, 2009

Chocolate Chip Banana Muffins

1/2 cup margarine or butter (can use 1/4 cup applesauce & 1/4 cup butter)
1 cup sugar (I have replaced with Splenda with good results)
3 eggs
2 cups flour (I used wheat flour this time)
1 tsp. baking soda
1 pinch salt
3 overripe bananas, mashed
2 tsp. vanilla
2 cups milk chocolate chips

1. Cream together butter, sugar, and eggs.

2. Add in flour, baking soda, and salt.

3. Mix in bananas, vanilla and chocolate chips.

4. Bake at 325℉. Bake in greased muffin tins for 10-15 minutes. Store in airtight container. Can be frozen for up to 3 months.

Yield 2 dozen muffins.

July 13, 2009

Cheesy Sausage Potatoes

from Taste of Home

3 pounds potatoes, peeled and cut into 1/4 inch slices (I used 4 potatoes)
1 pound bulk pork sausage
1 medium onion, chopped
1/4 cup butter, melted
2 cups (8oz) shredded cheddar cheese

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until tender.

2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary.

3. Drain potatoes; arrange in an ungreased 13x9 in. baking dish; Drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese.

4. Bake uncovered, at 350℉ for 5-7 minutes or until cheese is melted.

yield 6-8 servings.

Italian Sausage with Peppers

from Country Woman Magazine

5 Hungarian wax peppers
1 large sweet yellow pepper
1 large sweet red pepper
2 medium sweet onions, chopped
2 TBS. olive oil
1 can (14-1/2 oz) Italian diced tomatoes, undrained (I used petite diced)
1 can (6 oz) tomato paste
1/2 cup water
4 garlic gloves, minced
2 bay leaves (I left out)
1 TBS. dried parsley flakes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white pepper
8 Italian sausage links (4 oz each) (I used sausage bratwurst)
8 hoagie buns, split

1. Seed wax peppers if desire; cut wax and bell peppers into 2 in. pieces. In a large skillet, saute peppers and onions in oil until tender. Sti in the tomatoes, tomato paste, water, garlic, bay leaves and seasoning; heat through

2. Meanwhile, in a large skillet, brown sausages. Transfer to an ungreased 13x9 inch baking dish. Top with pepper mixture. Cover and bake at 350℉for 35-40 minutes or until a meat thermometer reads 160℉. Discard bay leaves. Serve on buns.

July 12, 2009

Loaded Mashed Potatoes

from Paula Deehn
makes 12-14 servings.

6 pounds russet potatoes, peeled and quartered
1/2 cup butter
1 head garlic, roasted
1 (12 oz) carton sour cream
8 oz grated sharp cheddar cheese
1-1/2 pounds bacon, julienned and browned
1/2 TBS. salt
2 tsp. ground black pepper

1. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 12, or until tender.

2. Drain and return to the stockpot. Add butter, garlic, and sour cream; beat with an electric mixer until smooth. Add a little milk, if needed. Stir in cheese, bacon, and salt and pepper. Serve immediately.

Double-Dipped Fried Chicken

from Paula Deehn
makes 12 servings

12 boneless, skinless chicken breasts (I cut them in 2 or 3 pieces each)
1/3 cup salt
1 (2.5 pound) bag all-purpose flour
3 tsp. seasoned salt
2 tsp. ground black pepper
6 large eggs
peanut oil or other vegetable oil
additional seasoned salt

1. Rinse chicken well. Place chicken in a large bowl and add enough water to cover. Add salt. soak at least 30 minutes.

2. In a separate bowl, stir together flour, seasoned salt, and pepper. In a small bowl, beat eggs.

3. Drain chicken. Dip each piece in beaten eggs and then in flour mixture. Place chicken on floured baking sheet.

4. Fill a Dutch oven half full of vegetable oil. Heat oil to 325℉ to 350℉. Or a deep fat fryer

5. Dredge each piece of chicken in eggs and then flour mixture again. Shake off excess flour and carefully place into oil. Gry chicken, in batches, until golden brown, turning once or twice to brown evenly.

6. Remove chicken from oil; drain on paper towels. Sprinkle chicken with seasoned salt if desired.

Molten Chocolate Cakes

From Betty
1-1/4 (2-1/2 sticks) butter
3/4 cup flour
3/4 cup semisweet chocolate chips
4 eggs
1/2 cup sugar
12 caramels
1/4 cup evaporated milk, divided

Preheat oven to 325℉ Grease 12 muffin cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl. Beat with an electric mixer set at medium speed until thickened, about 5 minutes. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill the prepared muffin cups 2/3 full. Bake the cake 5 minutes. Meanwhile, combine caramels and 2 Tbs. Evaporated milk in a double boiler. Cook, stirring continually, until caramels are melted. Spoon 2 tsp. of caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates. Stir remaining evaporated milk into remaining Carmel mixture. Serve with warm cakes.

July 11, 2009

Tin Foil Dinners

hamburger patties, chicken or other meat of your choice
vegetables of your choice
tin foil
salt, pepper, lemon pepper etc.
cream of chicken or mushroom soup, Optional

1. Take 2 pieces of tin foil for each packet you are making. Place them on top of each other. Spray with nonstick cooking spray.
2. Place a hamburger patty or chicken etc on the tin foil (I browned chicken that I breaded in Krusteaz pancake mix in butter before I put on foil.)
3. Salt and pepper or lemon pepper meat
4. Place a TBS. of butter on top of meat.
5. If using cream soup add 1-2 TBS. on meat
6. Slice vegetables thinly and put on top. (I used onions, carrots and potatoes)
7. Pull up two sides of foil and roll over. Repeat on both edges.
8. Place meat side down in hot coals on fire.
9. Turn packets over and rotate every 5-10 minutes.
10. Cook for about 30-40 minutes depending on your ingredients and how thick you cut your vegetables.
11. Unwrap and dump on a plate. Enjoy!

We did both chicken and hamburgers this time. We cooked them about 40 minutes. A little less probably would have worked better.

Homemade Ice Cream

Adapted from Studio 5

Ice Cream Ingredients:

3 cups half and half
1 -1/4 cups white sugar
dash salt
2 cups whipping cream
1 TBS vanilla

1. Combine half and half, white sugar and salt in a heavy saucepan. Stirring to dissolve sugar, heat mix over medium heat until sugar is dissolved and mixture almost comes to a boil.
2. Remove from heat; add whipping cream and vanilla. Refrigerate and chill ice cream mixture well. (I put it in the top of my fridge for about an hour or put in fridge for about 2 hours).
3. Pour well chilled ice cream mix into ice cream canister and freeze according to manufactures directions. (I used one 7 lb. bag of ice and 1 cup rock salt. Alternating layers.)
4. When ice cream is frozen, remove dasher from canister.
5. If you want Chocolate chip cookie dough ice cream stir in frozen cookie dough clumps (RECIPE FOLLOWS) by hand. Or stir in your favorites such as crushed Oreos, Reeses Peanut Butter Cups, Jam, Berries Etc. Enjoy ice cream immediately or ripen for later enjoyment

Cookie Dough Ingredients:

1/3 cup butter, softened
1/3 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 TBS milk
1 cup flour
1 cup mini chocolate chips


Soften butter, stir in brown sugar; stir in vanilla, salt and milk. Add flour and chocolate chips; stir to completely mix. Roll into small marble size balls, place on cookie sheet and freeze (may roll cookie dough into a log, freeze, then cut into 1/2-inch thick slices; cut each slice into quarters).

Zucchini Cake or Bread

from Betty and Sue

3 eggs
1 cup oil (I use 1/3 cup oil and 2/3 cup applesauce)
1 cup brown sugar
1 cup white sugar
2 cups zucchini, grated
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda

1/4 tsp. baking powder
3 tsp. cinnamon
1 cup nuts (optional)

1.  *Preheat oven.  **Grease and sugar desired pan.

2.  Mix all ingredients together until well combined.  Pour into desired pan.

3.  *Bake at 350℉ for 1 hour or 375℉ for 40 minutes. **This recipe makes 2 bread pans and 1 small loaf pan or 1 Bundt cake pan.

Frost with buttercream frosting if desired.

Chocolate Zucchini Cake with Orange Glaze

From Betty
2-1/2 cups sifted all purpose flour
1/2 cup cocoa
2-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
2 cups sugar
3 eggs
2 cups grated zucchini
2 tsp. grated orange peel
2 tsp. vanilla
1/2 cup milk
1 cup nuts (optional)

In a bowl combine first six ingredients, set aside. In a large bowl, beat butter with sugar until fluffy. Add eggs and beat until well mixed. Stir in zucchini, orange peel, and vanilla. Alternately stir in dry ingredients, milk and nuts. Pour into greased pan. Bake at 350℉ until done. Spread with glaze while still warm.

1 tbs. orange juice
1/2 tsp. grated orange peel
3/4 cup powdered sugar

Mom's brownies

From Betty and Klea

2 squares butter (1 cup)
2 cups sugar
1 tsp. salt
4 or 5 eggs
6 tbs. cocoa
2 cups flour
3 tsp. vanilla

Mix altogether and bake at 375℉ for 30 minutes in a 9x13 in pan.

Applesauce Cookies

From Betty

1 cup applesauce
1 tsp. baking soda
1/2 cup shortening or butter (softened)
1 cup sugar
2 eggs
2 cups flour
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup nuts, optional
1 pkg. (12 oz.) chocolate chips or raisins
1/2 cup instant oatmeal, optional

1.  Preheat oven to 375℉.  Mix applesauce and soda together in a 2 cup measuring cup and set aside. (It will puff up)

2.  Mix sugar, shortening or butter, and eggs together.

3.  Add applesauce mixture.

4.  Add flour and spices and mix well.  Add oatmeal if using.  Add nuts if using and chocolate chips or raisins. Bake at 375℉ for 10 minutes.

July 10, 2009

Crispy Chocolate Log

From Betty

1 package (10 oz) large marshmallows
1/4 cup butter
1/4 cup peanut butter
5-1/2 cups crisp rice cereal
1-1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips

1. Line a 15 x 10x 1 inch pan with wax paper; grease and set aside.

2. Combine marshmallows, butter and peanut butter, microwave 2 minutes on high. Stir until blended. Pour in cereal and mix until well combined and coated. Spread into pan.

3. Combine chocolate chips and butterscotch chips. Microwave uncovered on high for 2 minutes or until melted. Stir until smooth and spread over cereal to within 1" of edges. Roll up starting with a short side; peeling waxed paper away while rolling. Place seam side down on a serving plate.

4. Refrigerate for 1 hour or until set. Cut in slices and serve. Store at room temperature.

Blueberry Lemon Drop Cookies

From Betty
Mix together:

2 cups plus 1 TBS flour
1 cup blueberries (fresh or frozen)
Set aside

Mix together:
1 cup sugar
1/2 cup margarine
1 egg
1 tsp. grated lemon peel
1 TBS. lemon juice
1 tsp. baking powder
1/2 tsp salt
1/2 tsp. baking soda

Add blueberries and flour to above mixture. (Don't overmix like I did in the picture).

Drop by spoonfuls on cookie sheets.
Bake at 375℉ for 11 to 13 minutes.
Yield: about 2-1/2 dozen

Chokecherry Syrup

From Betty

4 cups chokecherry juice
1 package pectin
4 cups sugar

1. Place juice and pectin in large kettle. Heat and stir until pectin dissolves, and juice begins to boil. Add sugar and again stir until sugar is dissolved and juice begins to boil (a rolling boil). Stir constantly. Boil 2-1/2 minutes. Remove from heat and allow to stand 1 minute. Skim off then pour syrup into preheated glass jars.


from Betty

22 lbs. tomatoes peeled and chopped
9 large white onions chopped (can use dried minced onions)
9 large green peppers chopped
2 large garlic chopped (can use dried minced garlic)
11 small jalapeno peppers with seeds removed and chopped (can use canned or bottled)
1 TBS cumin seed
1/2 cup sugar
1/2 cup salt
1 cup vinegar
4 (12 oz) cans tomato paste

1. Combine all ingredients and bring to a boil.
2. Cook 3-1/2 hours.
3. Cold pack 10 minutes or pressure cook 12 lbs. pressure 30 minutes for pints or 35 minutes for quarts.

Chocolate Glaze

From Betty
1 cup sugar
1/3 cup margarine or butter
1/3 cup milk
2/3 cup semi sweet chocolate chips
2/3 cup miniature marshmallows

1. Combine sugar, margarine, and milk. Bring to a boil. Boil until sugar is dissolved.
2. Remove from heat; stir in chocolate chips and marshmallow. Stir until melted and smooth.
3. Spread on cake or brownies


From Betty
1 lb. ground beef
1 can (28 oz) whole tomatoes
1 can (12 oz) tomato paste
2 tsp. garlic salt
1-1/2 tsp. oregano
1 tsp. basil leaves
2 cups creamed cottage cheese
1 cup grated parmesan cheese divided in two
12 oz. shredded mozzarella cheese
12 oz. lasagna noodles cooked and well drained (you can also used uncooked and works fine)

1. In large skillet, brown hamburger. Drain off fat. Add tomatoes and break up with a fork. Stir in tomato paste, garlic salt, oregano, and basil. Heat to boiling, stirring occassionally. Reduce heat; simmer uncovered for 20 minutes or until mixture in spaghetti sauce consistency.

2. Heat oven to 350 ℉. Stir together cottage cheese and 1/2 cup parmesan cheese. Set aside 1 cup of meat sauce and 1/2 cup mozzarella cheese.

3. In ungreased 9x13 baking dish alternate layers of 1/3 each; noodles, meat sauce, mozzarella cheese and cottage cheese.

4. Spread reserved meat sauce over top; sprinkle with 1/2 cup parmesan cheese. Sprinkle reserved mozzarella across top of lasagna.

5. Bake uncovered for 45 minutes. Let stand 15 minutes before serving.

Banana Bread

From Betty

1/4 cup shortening or butter, softened
3 TBS. milk
1 tsp. baking soda
1 rounded tsp. baking powder
3 ripe bananas
1 cup nuts
2 cups flour
1 egg
1 cup sugar
1 pkg. instant vanilla pudding (sugar free fat free works well also)

Combine all ingredients together. Bake at 350℉ for about 1 hour or until toothpick inserted in center comes out clean.

Makes 1- 9x5 inch loaf

6 Layer Dip

From Betty
-1st layer: 1 can (16 oz) refried beans.

-2nd layer: 1 (16oz) can sour cream mixed with one pkg. taco seasoning (1.15 oz.)

-3rd layer: 12 oz. guacomole dip (Zesty or regular)

-4th layer: tomatoes diced small or salsa

-5th layer: sliced olives (2.25 oz) can of them.

-6th layer: grated cheese (cheddar or your favorite)

Optional layers: add shredded lettuce and diced onions

Place all layers in a 9x9 or 8x8 inch pan. Serve with tortilla chips.

Rocky Mountain Frosting

From Betty
Combine in top of double boiler:

2 egg whites
3/4 cup sugar
1/3 cup light corn syrup
2 TBS. water
1/4 tsp. cream of tartar

Cook over rapidly boiling water. Mix with rotary beaters until frosting stands in peaks. Remove from heat and add 1 tsp. vanilla. Frost your favorite cake; such as chocolate cake.

Chocolate Cake

From Betty
Preheat oven to 350℉

Mix together:
1-3/4 cups sugar
2 eggs
3/4 cup shortening

Sift together in different bowl:
3 cups flour
1/2 cup cocoa
1/2 tsp. salt

Alternate: flour mixture and 1 cup of buttermilk into the first mixture.

2 tsp. baking soda in 1 cup boiling water

Add to above mixture. Add red food coloring for a darker brown color if desired.

Grease and flour desired pans
If using a round cake pans this recipe makes 3 layers.
Bake for 35 minutes in a 9x13 inch cake pan or bake for 30 minutes in round cake pans.

Frost with your favorite frosting such as Rocky Mountain frosting (shown in picture) with grated chocolate on top.

French Breakfast Puffs

from Krista S.

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk

1/2 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted

1. Mix shortening, sugar and egg together.
2. In another bowl mix flour baking powder salt and nutmeg together.
3. Add dry ingredients to shortening mixture alternately with milk.
4. Grease muffin tins. Fill tins about half full with batter. Bake at 350℉ for about 15 minutes.
5. While muffins are baking combine sugar and cinnamon. Melt butter in another bowl.
6. When muffins are done remove from muffin tin and dip tops in melted butter and then sugar/cinnamon mixture.

July 8, 2009

Tater Tot Casserole

1 lb. hamburger
1/2 cup onion, diced small (can used dried minced onion)
minced garlic, optional
1/2 cup grated cheese, your favorite
1 can (10-3/4 oz) cream of chicken soup, or other flavor cream soup
tater tots (about 65)

1. Brown hamburger, onion, and garlic until done. Drain grease.
2. Pour hamburger mixture into bottom of greased 2 quart casserole dish.
3. Sprinkle cheese on top of hamburger.
4. Spread cream soup evenly on top of hamburger mixture.
5. Salt and pepper to taste.
6. Stick tater tots in cream soup so they stand up side by side.
7. Bake at 375℉ for 40-45 minutes, or until tater tots are browned and casserole is bubbly throughout.

Cinnabun Cake

From Sisters Cafe

3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1-½ cups milk
2 eggs
2 tsp. vanilla
4 TBS. butter, melted (1/4 cup)

2 sticks butter, softened (1 cup)
1 cup brown sugar
2 TBS. flour
1 TBS. cinnamon
2/3 cup nuts, optional

2 cups powdered sugar
5 TBS. milk
1 tsp. vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. When that is mixed well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In another bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake at 350℉ for 25-35 minutes or until toothpick comes out nearly clean from center.

4. Combine powdered sugar, milk and vanilla in a bowl. Whisk until smooth. Drizzle over warm cake.

5. Serve warm or at room temperature.

Hootenanny Pancakes

From Susan

6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt
1/4 cup butter

1. Preheat oven to 400℉. Blend eggs, milk, flour, and salt in a blender.
2. Melt butter in a 9x13 baking dish in preheated oven.
3. When butter is melted remove pan pour egg mixture in baking dish and return to oven for 20 to 23 minutes (or until golden brown)
4. Pancakes puff up in oven. Cut in squares and serve with your favorite syrup (like Dutch Honey) or jam.

Dutch Honey Syrup

from Grandma Emily

1-1/2 cups sugar
1-1/2 cups light corn syrup
1 (12 oz) can evaporated milk

1. Mix all together in saucepan. Cook until sugar is dissolved. Do Not Let Boil.
2. Serve over your favorite pancakes or waffles.
3. Store in refrigerator. Warm when needed. Keeps about 6 weeks in fridge.
4. If you need to make more or less syrup just do equal parts of everything.

Hard Boiled Eggs

1. Bring as much water as you need to cover your eggs, to a boil.
2. Add as many eggs as you want hard boiled.
3. Let eggs cook in boiling water for 12 minutes.
4. Drain water, remove egg shells and enjoy.

July 6, 2009

Outrageous Peanut Butter Chocolate Chip Cookies

From Stick a Fork In It

1 Cup white sugar
2/3 Cup brown sugar
1 Cup butter
1 Cup peanut butter
1 tsp. vanilla extract
2 eggs

2 Cups flour
1 Cup rolled oats (I used quick cooking)
2 tsp. baking soda
1/2 tsp. salt
1 pkg (12 oz) semi-sweet chocolate chips or milk

1. Mix well and drop by tablespoon onto lightly greased cookie sheet.

2. Bake 10-12 minutes at 350℉.

Peanut Butter and Oatmeal Dream Bars

From Baking Blonde

1 cup melted butter
1 cup brown sugar
1 teaspoon baking soda
2 1/4 cups Quick Cooking oatmeal (NOT instant)
1 1/2 cups flour
1 teaspoon salt
1/2 cup peanut butter (I used creamy)
1 can sweetened condensed milk
2 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips

1. Preheat oven to 350 ℉.
Line a 9×13 pan with tin foil and spray lightly with nonstick cooking spray.

2. In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.
Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.
3. While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust. Be gentle so you don’t pull up the warm crust while you spread the filling.
Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350℉ for about 15 minutes.
4. After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.

Maceys Chocolate Chip cookies

1/2 cup shortening
1/2 cup butter (or use all butter and no shortening)
1-1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour (may need a little more)
1 package (12 oz) chocolate chips

1. Beat shortening, butter and brown sugar together.
2. Add vanilla, eggs, baking soda, and salt.  Mix well.
3. Mix in flour and then add chocolate chips.
4. Bake at 375℉ for 8-12 minutes

Apple Snickers Salad

2 apples, cut into 8 slices each, then cut into chunks
2 bananas, peeled and cut into slices
1 snickers bar cut into small chunks
1 cup of vanilla, or strawberry-banana yogurt
1 (8 oz.) tub of cool whip

Mix all ingredients together and serve immediently

July 5, 2009

Taco Meat

1 lb ground beef
1 packet taco seasoning
1 can tomato sauce
1/2 can water

1. Brown ground beef.
2. Add seasoning packet, tomato sauce and water. Stir well. Bring to a boil.
3. Serve on taco shells with your favorite toppings.

White Chocolate Trash

From Annette

1 (10 oz.) package of mini pretzels
2 cups salted peanuts or cashews
1 lbs. M&M's
8 cups popped unsalted popcorn (not microwave popcorn)
2 (12 oz.) pkgs white chocolate chips
2 TBS. vegetable oil

1. In a large bowl combine pretzels, nuts, M&M's, and popcorn. Set aside.
2. Combine the white chocolate chips and oil in a small saucepan. Heat over low heat until creamy and smooth.
3. Pour over popcorn mixture and mix well.
4. Spread on wax paper to cool. Break apart as needed.

At Christmas time use red and green M&Ms and Christmas tree shaped pretzels. Good neighbor gift.


1 cup sugar
1 cup light corn syrup
1 cup peanut butter
5 cups crispy rice cereal
2/3 cup chopped peanuts (optional)
1 cup milk chocolate chips
1 cup butterscotch chips

1. In a large bowl mix together cereal and nuts (if using). Set aside.
2. Put sugar and corn syrup in a sauce pan. Heat together until sugar is dissolved.
3. Remove from heat; add peanut butter. Stir until smooth and well mixed.
4. Pour over crispy rice cereal mixture. Stir to evenly coat.
5. Put in a greased 13x9 inch pan and pat down. Let cool
6. Melt chocolate chips and butterscotch chips together. (I do it in the microwavae). Stir until smooth. Pour over bars and spread evenly. When frosting has cooled, cut in squares and enjoy.