Part Wheat Bread

1 TBS honey or brown sugar
1 TBS salt
1 TBS canola oil
1 TBS yeast
1-2 cup measuring cup full or warm water (about 2-1/2 cups)
2 cups wheat flour
2 cups white flour (additional for desired consistency)

1. In mixing bowl mix honey, salt, oil, yeast and water.

2. Add flour. Mix together. Knead dough and add enough flour until dough doesn't stick to hands or surface.

3. Put dough in greased bowl, cover and let rise until double in size (about 1 hour).

4. Divide dough in two and shape into loaves. Put in greased loaf pan and let rise again until double in size (about 30 minutes). Bake at 350℉ for 30 minutes. Remove from pans as soon as they come out of the oven.

Makes 2 loaves. You can double if desired.

Rich White Chocolate Berry Muffins

from Bev and the Country Woman Christmas 2005

1 pkg (8 oz) cream cheese
1 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup fresh raspberries
1/2 cup vanilla or white chips

1. In large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; mix well.

2. Combine flour, baking powder, and salt; add to cream cheese mixture just until blended.

3. Stir in raspberries and white chips.

4. Fill greased or paper lined muffin cups 2/3 full. Bake at 375℉ for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Yield 1 dozen

Fresh Peach Pie

from Adell H.


3 large peaches, sliced and coated with lime juice
2 large peaches, mashed
1 cup sugar
3 heaping TBS. cornstarch
1/2 cup water
2 TBS. butter
1 tsp. almond extract

1. Place sliced peaches in cooled pie shell.

2. In saucepan combine mashed peaches, sugar, cornstarch, and water. Cook stirring constantly until mixture thickens. (about 5-10 minutes)

3. When thickened remove from heat and add butter and almond extract. Cool slightly (for about 30 minutes). Pour over sliced peaches.

4. Chill. Top with whipped cream and serve.

This pie is best eaten as soon as chilled. It goes runny.

Never Fail Pie Crust

from Adell H.

2 cups flour
1 tsp. salt
1 cup shortening or butter flavored shortening
a little less than 1/2 cup cold water

1. Mix flour, salt and shortening with a pastry cutter to the size of corn meal.

2. Add cold water and stir with fork until it holds together. Take it in your hands and gently mold into a ball.

3. Roll out on a slightly floured surface until big enough to fit a 9 or 10 inch pie pan. Cut off extra dough.

This recipe makes enough for 1-double 9 or 10 inch pie crust.

If baking single crust put in pie pan and bake at 400℉ for about 12 minutes or until lightly browned.

If baking a double crust pie follow directions for pie.

Crispy Onion Chicken or Pork Chops

1-2 cups FRENCH'S French Fried Onions
2 eggs
4-6 boneless skinless chicken breasts (or porkchops)

1. Crush French Fried Onions

2. Beat eggs.

3. Dip chicken breasts into egg; then coat with onion crumbs.

4. Bake chicken in a greased baking dish at 400℉ for 20 minutes. Or else you can fry in a pan on the stove in a little bit of olive oil. Turn over once.

Hearty Chili

From Tara J.

1 lb. ground beef
1 cup chopped onion
1/2 cup chopped red or green pepper, optional
1 (28 oz) can diced tomatoes
1 (30 oz) can dark red kidney beans (undrained) (I use less)
1 (15 oz) can chili
1/2 cup ketchup
1 tsp salt
1 TBS chili powder
2 cloves garlic, minced (or 1 tsp. garlic salt)
1/2 tsp. pepper


1. Brown ground beef in a large heavy pan.

2. Add onions and peppers, cook until tender.

3. Add remaining ingredients and simmer, uncovered, over low heat for at least 1 hour.

Can be made the day before and reheated.

I like to brown the meat, add onions and peppers, then dump everything in the crockpot and let it cook on low until ready to serve.

Drop Sugar Cookies

1/2 cup butter, softened
1 cup sugar
1/2 cup oil
1 egg
1/8 tsp. salt
1 tsp. vanilla
2-1/2 cups flour
1 tsp. cream of tartar
1 tsp. baking soda

1. Cream butter and sugar together in a mixing bowl. Add oil, egg, salt and vanilla.

2. Add flour, cream of tartar, and baking soda.

3. Form dough into 1 inch balls and bake at 350℉ on lightly greased cookie sheets for 8 to 10 minutes.

Makes about 3 dozen

4. When cool frost with buttercream frosting:

1/4 cup butter, softened
1-1/2 cup powdered sugar
2 TBS evaporated milk
1 tsp. vanilla
food coloring, optional

Beat butter until creamy, add powdered sugar. When mixed together add milk, vanilla, and food coloring (if using). If too runny add more powdered sugar or if too thick add more milk.

Biscuits

2 cups flour

4 tsp. baking powder

1 TBS. sugar

3/4 tsp. salt

1/2 cup vegetable shortening

1 egg beaten

2/3 cup milk

1. Combine flour, baking powder, sugar, and salt in a large bowl. Using a pastry cutter or 2 knives, cut shortening into dry ingredients until mixture is crumbly.

2. Combine egg and milk; stir into flour mixture. (do not over-mix.)

3. Turn dough out onto a floured surface and knead 5 to 7 times. Roll dough to 1-inch thickness and cut with a 2-inch square biscuit cutter or use a knife.

4. Place on an ungreased baking sheet. Bake at 450℉ for 10 minutes or until golden.

Makes 1 dozen.

Pumpkin Chocolate Chip Bread

from Tricia T.

3 cups sugar
4 eggs
1 cup oil (or 1/2 cup oil and 1/2 cup applesauce)
2 cups canned pumpkin
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
3-1/2 cups flour
1 or 2 cups chocolate chips

1. Mix sugar, eggs, and oil together. Add canned pumpkin.

2. Combine all dry ingredients in a separate bowl and then add to pumpkin mixture and mix thoroughly.

3. Bake in three loaf pans at 325℉ for 1 hour to 70 minutes or until toothpick inserted near center comes out clean.

Homemade Salsa

from Jodi Y. by way of Annette

2 (16 oz) cans crushed tomatoes or 2 lbs. fresh tomatoes, diced
1 bunch green onion, diced
2 tsp. sugar
1 TBS. Salt
1 TBS. garlic salt or 2 cloves, minced
1/2 tsp. cayenne pepper
3 TBS. lime juice
2 TBS. cider vinegar
1 TBS. olive oil
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
3 to 4 jalapeno peppers, chopped


1. For chunky salsa mix all ingredients together well. For finer salsa, blend all ingredients well in blender (this method recommended).

2. Serve immediately with tortilla chips and refrigerate leftovers.

Cereal Goo

from Nicea on GTU

2 cubes butter (1 cup)
1/2 cup white sugar
1/4 cup brown sugar
1 (16 oz) bag mini marshmallows
1 box (12.8 oz) rice chex cereal or other cereal of your choice

1. In saucepan combine butter, sugar, and brown sugar. Continuously stir until melted.

2. After it is melted add bag of mini marshmallow. Cook and stir until marshmallows are fully melted. Once fully melted stir for exactly 2 minutes. (no more than 2 minutes).

3. Pour over cereal and stir until well coated.

4. Put in a greased 9x13 pan. Let cool. When cool cut in squares.

Toffee Chocolate Chip Cookies

2-1/2 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

3/4 cup butter, softened

3/4 cup packed brown sugar

1 tsp. vanilla

2 eggs

1 c. toffee bits

3/4 c. semi-sweet chocolate chips or milk chocolate chips

1/4 c. white chocolate chips

1. Preheat oven to 375℉. In a small mixing bowl, combine flour, baking soda, and salt. Set aside.

2. Combine brown sugar, white sugar, butter, and vanilla in a large bowl until well-blended. Add in eggs and beat well. Slowly add in flour mixture and mix until combined. Add in chocolate and white chocolate chips and then mix the toffee bits until they're just combined. Drop dough onto the cookie sheets lined with parchment paper.

3. Bake 8-10 minutes until the cookies are lightly brown. Allow to cool on cookie sheets for about 5 minutes and then transfer to a cooling rack and cool completely.

Peach Smoothie

6 fresh peaches peeled and cut up
1/4 cup sugar or splenda
1/2 cup milk
10 ice cubes (or more to taste)
1 tsp. vanilla

Blend up in blender until smooth.

Pasta Con Broccoli

from Annette

6 cups penne pasta (or small shells etc)
1/4 cup olive oil
3 cups broccoli
1/2 cup onion
1-1/2 TBS garlic
1 can chicken broth
1/2 cup parmesan cheese
Shredded cooked chicken

1. Cook pasta according to package directions.

2. In another pan saute' broccoli, onion, and garlic in olive oil.

3. Add chicken broth and pasta and chicken and heat through.

4. Add parmesan cheese just before serving.

Golden Graham S'Mores

From Betty

3/4 cup light corn syrup
3 TBS. Butter or margarine
1 pkg (2 cups) milk chocolate chips
1 tsp. vanilla
1 pkg (12 oz) Golden Grahams cereal (9 cups)
3 cups miniature marshmallows

1. Grease 13X9 inch pan. Place cereal in large bowl. Set aside.

2. Heat corn syrup, butter, and chocolate chips in a saucepan until boiling, stirring constantly. Remove from heat; stir in vanilla

3. Pour chocolate mixture over cereal and toss to coat. Fold in marshmallows one cup at a time.

4. Press into pan with buttered hands or spoon. Let stand 1 hour.

5. Cut into squares. Store covered at room temperature up to 2 days.

Yield 24--2 inch squares.

To use microwave: prepare as directed except-microwave syrup, butter, and chocolate chips in 4 cup microwavable, bowl uncovered on medium-high (70%) 1-1/2 minutes; stir until almost smooth. Microwave uncovered until bubbles form on surface, about 2-1/2 minutes longer; stir in vanilla.

Berry Smoothie

1 cup milk
1 cup fresh or frozen combination of raspberries, blackberries, strawberries, and blueberries
1 small banana cut in chunks
1/2 cup apple juice or applesauce
1/2 cup vanilla yogurt (or other flavor)
ice (only if using fresh berries)
1 tsp Flax seed (optional)

Combine all ingredients in a blender and blend until smooth.

Chocolate, Almond, Toffee Squares With Carmel Sauce

From Beverly and connect2utah.com

2 Cups Flour

1-1/4 Cups Brown Sugar

1/2 Cup Butter (cold)

1 tsp. Baking Powder

1/2 tsp. Salt

1 Egg

1 Cup 2% Milk

1-1/2 teaspoon Vanilla

3/4 Cup Milk Chocolate Chips

3/4 Cup White Chips

3/4 Cup Slivered Almonds

3/4 Cup Coconut

3/4 Cup Toffee Bites

1/2 Cup Carmel Topping

1. Pre-heat oven to 350℉. Grease a 9 inch X 13 inch baking pan, set aside.

2. In a large mixing bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Set aside 1-1/4 Cups crumb mixture to be sprinkled on as topping.

3. Add baking powder and salt to remaining crumb mixture.

4. In a separate mixing bowl, combine egg, milk, vanilla and whisk together. Fold into crumb mixture. Pour crumb mixture into baking pan; sprinkle reserved crumb mixture on top.

5. Sprinkle evenly, one layer each, milk chocolate chips, white chips, almonds, coconut and toffee bites.

6. Bake on 350℉ for 30-35 minutes or until golden brown. Allow to cool and drizzle with Carmel topping. Cut into squares and ENJOY! (Recipe makes 20 squares)

Mountain Dew Cake

from Beverly

1 box lemon cake mix
1 box lemon flavored instant pudding mix
1 can Mountain Dew Soda
3/4 cup vegetable oil
4 large eggs

1. Preheat oven to 325 degrees. Lightly grease and flour a 10-cup bundt pan or a 9x13 cake pan.

2. In a large bowl, combine cake mix and pudding mix. Add Mountain Dew, oil, and eggs. Beat at medium speed with an electric mixer until smooth.

3. Pour batter into prepared pan, and bake for 45-50 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Honey Lime Enchiladas

From The Sisters' Cafe

1-1/2 lbs pork or chicken, cooked and shredded

Sauce:

1/3 cup honey

1/4 cup lime juice

1 TBS chili powder

1/2 tsp. garlic powder

2 (10 oz) cans green enchilada sauce

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

1. Mix together the sauce ingredients; add the shredded pork or chicken to it. Let the sauce soak into the meat for about 30 minutes.

2. Lightly spray 2 pans with non-stick cooking spray. (Use one 9x13 and one 9x9). Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheeses. Roll and place in dish seam side down. (I made about 10; it will depend on how full you fill them).

3. Pour remainder of green sauce over enchiladas and sprinkle more cheese on top.

4. Bake uncovered at 350℉ for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.