Christmas Cheese Ball

from Annette

2 (8oz.) pkg. cream cheese
1 med. size crushed pineapple, well drained (very important to drain well)
2 TBS. chopped green onions
2 TBS.  chopped green pepper
1/4 tsp. salt
pecans, walnuts, or almonds, chopped small

1.  Mix cream cheese and then add all ingredients.   This cheese ball won't be as firm as others.

2.  Form into ball and roll in chopped nuts.  Better if it sits in fridge overnight or several hours.

 3.  Serve with crackers, chips, or don't roll in nuts and use to stuff celery.

Cheddar Cheese Ball

from Annette

1 cup grated cheddar cheese
5 oz. jar Kraft's old English (sharp) cheese
2 (8oz.) pkgs. cream cheese
1 tsp. onion salt
1 tsp. garlic salt
almonds, pecans, or walnuts chopped small

 1.  Blend cream cheese, old English cheese and cheddar cheese together in stand mixer.

2.  Add onion salt and garlic salt, mix well.  Refrigerate for 1/2 hour.

3.  Make in ball and roll in chopped nuts. (We used almonds and pecans)

Serve with crackers

Cookie Salad

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz) pineapple tidbits
2 bananas, sliced
1 large cool whip
1 small package instant vanilla pudding (or other flavor such as cheesecake, or white chocolate) (sugar free is fine 1 oz.)
1 package fudge stripe cookies, broken up

1.  Stir together cool whip and dry pudding mixture.  Add all fruit and cookies and mix well.  Serve immediately.

Store in fridge.  Best the first day.

Crab Cheese Ball

from Annette

1 pkg. (8 oz.)  cream cheese
6 oz. crab meat
2 tsp. chives
1/4 tsp. garlic powder
1/4 tsp. salt

1.  Mix together until well combined. (We used a stand mixer.)

2,  Roll into a ball.  Enjoy with crackers.

Pumpkin Swirl Bread

Bread:

1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1-1/2 cups sugar
1-2/3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 cup chopped pecans or walnuts, optional

Filling:

1 (8 oz.) package cream cheese
1/3 cup sugar
1 TBS. flour
1 egg
2 tsp. orange zest

1.  Mix together pumpkin, oil, and eggs.  Add sugar, flour, baking soda, salt, cinnamon, and cloves.  Stir in until just moistened.  Gently stir in nut, being careful not to overmix.

2.  Set aside and mix filling.

3.  To make filling beat together cream cheese, sugar and flour.  Stir in eggs and orange zest.

4.  Grease and flour two- 7-1/2" x 3" loaf pans.  Pour 1/4 of pumpkin batter into each pan.  Divide filling mixture and carefully spread over batter in pans.  Place remaining batter over filling.

5.  Bake at 325℉ for 1 hour or until toothpick inserted near center comes out clean.

Swiss Cheese and Garlic Salad

from Tara J.

1 head romaine lettuce or green leaf lettuce, washed and torn in pieces
1 cup shredded swiss cheese
1/2 lb. cooked and crumbled bacon

Dressing:
Juice of 1 lemon
2-3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1/4 cup oil

1.  Combine dressing ingredients in small bowl and mix well.  Set aside until serving.

2.  In large bowl mix lettuce, cheese, and bacon.

3.  Stir in dressing right before serving.

Bacon Ranch Cheese Ball

adapted from Studio 5

2 (8 oz each) packages cream cheese (light is fine)
1 (1 oz.) packet dry buttermilk ranch dressing mix
1/2 cup cheddar cheese, grated
4 green onions, thinly sliced
5 pieces of bacon, fried and crumbled
1/4 cup chopped black olives, optional
pecans or almonds, finely chopped for coating

1.  Mix together cream cheese and dry ranch seasoning packet.  Stir until smooth.  Add cheese, onions, olives (if using) and bacon.  Stir until well combined.

2.  Shape into a ball.  Roll in nuts to coat outside.  Fix shape if needed.  (You can make one big or more smaller) Store in refrigerator.

Serve with crackers or chips.

Pumpkin Crunch Muffins

1-3/4 cups flour
1/4 cup sugar
1 TBS baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 cup chocolate chips, raisins, craisins, or chopped nuts
3/4 cup milk
1/3 cup canola or vegetable oil
1 egg
1/2 cup pumpkin (canned plain)
6 to 12 TBS brown sugar

1.  In a large mixing bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.

2.  Stir in raisins, nuts, or chocolate chips.

3.  In another bowl, mix together milk, oil, egg, and pumpkin.  Stir well.

4.  Pour the liquid ingredients into the dry ingredients and gently stir until the dry ingredients are just moistened.  Don't overmix.

5.  Generously grease muffin cups and fill 2/3 full with batter.  Sprinkle each muffin with 1/2 to 1 TBS brown sugar.  Bake at 400℉ for 15-20 minutes.

Yield 1 dozen muffins.

Cinnamon Bun Pancakes with Maple Icing Syrup

from HowDoesShe
Cinnamon Bun Pancakes:

1-1/2 cups flour
3 TBS. sugar
1/2 tsp. salt
4 tsp. baking powder
1 TBS cinnamon (or more)
2 eggs
1 cup milk
2 TBS corn syrup (or maple syrup)
1/4 cup butter or margarine, melted
1 TBS vanilla

1.  Preheat griddle or frying pan to medium-low and grease with butter, margarine, or cooking spray.

2.  In a medium bowl, combine flour, sugar, salt, baking powder, and cinnamon together.

3.  In seperate bowl mix together eggs, milk, corn syrup, melted butter and vanilla.  When beat together add to dry ingredients and mix well.

4.  Drop the batter by 1/3 cup fulls onto the preheated griddle and cook until tiny bubbly start appearing on top.  Flip over and cook other side.

5.  Serve warm with Maple Icing Syrup (recipe follows)

Maple Icing Syrup:

1 cup powdered sugar
1/4 cup butter, melted
1 TBS maple syrup
1/4 cup milk, or more if you want it a little more runny

1.  Combine all ingredients together and pour over your cinnamon bun pancakes.

Baby Car Seat Covers

Here is a recipe for something different; cute car seat covers.  My daughter made these for my niece's twins.  Click here for a great tutorial.  We hope you enjoy, Whitney.

Meatballs and Gravy

Meatballs:

2 lbs. hamburger
3/4 cup Italian style breadcrumbs
2 eggs
salt and pepper
olive oil

1.  Mix hamburger, breadcrumbs, eggs, salt, and pepper together.  Form into meatballs.

2. Brown meatballs in olive oil.  Transfer to baking dish and bake at 375℉ for about 30 minutes or until baked through.  (It depends how big you made the meatballs how long they will take).

3.  When meatballs are about done make gravy.

Gravy:

Meat drippings, from pan you browned meatballs in
2 TBS butter
2 TBS flour
salt and pepper
2 cups milk

1.  Add butter to meat drippings stir until melted.  Add flour; stir and cook until lightly browned and no lumps of flour remain.  Add salt and pepper.

2.  Slowly add milk and stir until gravy thickens.

3.  Serve over meatballs.  Good over mashed potatoes or biscuits.

Golden Oreo Carmel Cheesecake Bars

from Nabisco World and CookiesandCups

28 Golden Oreos, divided 18 and 10
3 TBS butter, melted
20-24 caramels  (or a 5.5 oz bag) (I used the carmel bits that you don't have to unwrap)
1 TBS water
2 pkg. (8 oz. each) cream cheese, softened
1 container (7 oz) marshmallow creme
1 egg

1.  Preheat oven to 350℉.  Crush 18 golden oreos until they are fine crumbs.  (You can use a food processor or put them in a ziploc bag and crush.  Add melted butter to fine crumbs and combine.  Press firmly in the bottom of a greased 9x9 inch square pan to create a crust.  Bake crust for 10 minutes or until golden.  Let crust cool 10-15 minutes.

2.  While crust is cooling unwrap carmels and place in a microwave safe bowl with the 1 TBS water.  Set aside.

3.  Coarsely chop the remaining 10 golden oreos. (I cut them in fourths) Set aside.

4.  In a bowl beat the softened cream cheese and marshmallow creme on medium speed until combined and smooth.  Scrape down the sides as needed.  Add egg and beat for 30 more seconds until incorporated.  Stir in chopped oreos that were set aside.  Pour batter into prepared crust.

5.  Microwave carmels and water on high for 1 minute, stirring after 30 seconds.  When melted and smoothly stirred, drop by spoonfuls on the batter.  Using a knife, swirl the carmel into cream cheese batter.

6.  Bake for 20-30 minutes until center is set.  Let cool on wire rack for 20 minutes and then transfer to refrigerator for 4-24 hours to cool.  Cut into squares when completely cooled.

Loaded Baked Potato Soup

adapted from Real Mom Kitchen

4 large baking potatoes (or use 8 small ones)
2/3 cup butter
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
6 cups milk (I used 1%)
1 cup sour cream (light works fine)
1 cup grated cheese-more for garnish
4 green onions thinly sliced
10 pieces of bacon, cooked and crumbled

1.  Scrub potatoes, pat dry and wrap with tinfoil.  Bake for 75 minutes at 350℉, or until tender.  Let cool completely.  Or use left over baked potatoes.  (I used red potatoes that I cooked in the microwave.)

2.  Peel and cube potatoes (if you use red potatoes leave skins on if you want).

3.  In a large pot melt the butter, add the salt, pepper, and flour and whisk until smooth and no flour lumps remain.  Add milk slowly 2 cups at a time. Bring to a boil; cook and stir a couple of minutes until thickened.

4.  Reduce heat to medium-low.  Add cubed potatoes.  Heat until warm.  Stir in sour cream.  Mix in cheese.  Stir until melted.

5.  Serve with crumbled bacon, green onions and more shredded cheese if desired.

Yield about 8 servings

Coconut and White Chocolate Chip Cookies

adapted from Cooking with Cristine

1/2 cup butter, softened
1 cup sugar
1/2 tsp. vanilla extract
2 eggs
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup coconut
2/3 cup white chocolate chips and chunks

1.  Preheat oven to 350℉.  Beat together butter, sugar, and vanilla until light and fluffy.  Add eggs and mix well.  Add the flour, baking powder, salt, and coconut.  When mixed well add white chocolate chips.

2.  On a lined cookie sheet place cookie dough balls that have been slightly flattened.  Bake for 10-14 minutes or until lightly browned.

Refrigerator Sweet Rolls

from Annette

2 TBS yeast
3/4 cup warm water
3 cups buttermilk
8 cups flour
3 eggs
1/2 cup sugar
1/2 cup oil
1/2 TBS salt
1 tsp. baking soda

butter, softened
sugar
brown sugar
cinnamon

1.  Sprinkle yeast over warm water in a large bowl with a lid.

2.  In seperate container heat buttermilk to lukewarm (I do 2 minutes in the microwave).

3.  Add the buttermilk to yeast mixture and stir well.  Add 3 cups flour, beat well with a large wire whisk.  Let this mixture rise for 30 to 60 minutes.

4.  After your yeast mixture has raised, in a seperate bowl whip together eggs, sugar, oil, salt, and baking soda.  Add this mixture to your yeast mixture.  Whisk together well.   Add remaining 5 cups flour and stir well.

5.  Put the lid on your large bowl and refrigerate dough overnight.  (The dough will rise in the fridge so make sure your bowl is large enough to let it raise and not remove the lid)

6.  In the morning, put flour on counter (This dough is sticky but don't add more flour than you need.  Just enough so it doesn't stick to the counter.)  Roll out your dough to a large rectangle.  Spread with softened butter, then sprinkle with brown sugar, sugar, and  cinnamon.  Roll up and cut with a string or dental floss.  Place on greased or lined cookie sheets.  Makes 2 dozen cinnamon rolls.  Let rise of 15 minutes.

7.  Preheat oven while rolls are raising.  Bake at 400℉ for 15 minutes.  Glaze as soon as the rolls come out of oven.   (recipe follows)

Glaze:

2/3 cup butter
4 cups powdered sugar
3 tsp. vanilla extract
4 TBS. hot water

1.  Mix all ingredients together until smooth.

2.  Drizzle on cinnamon rolls.

Poppy Seed Chicken

from Real Mom Kitchen

3 cups cooked chicken, shredded or diced
1 can (10-3/4 oz) cream of chicken soup
1-1/2 cups sour cream (light is fine)
1 TBS poppy seeds
1 sleeve of Ritz crackers, crushed
4 TBS. butter, melted

1.  In bowl mix soup and sour cream together until well blended; add chicken.   Put in a greased 9x9 inch pan.

2.  In a large Ziploc bag, crush crackers, add poppy seeds and melted butter.  Seal bag and toss together.  Sprinkle over chicken mixture.

3.  Bake at 350℉ for 30 minutes.  Serve over cooked rice.

Pumpkin Cream Cheese Muffins with Streussel Topping

from Tried and True Yummy Recipes

Filling:
1 package (8 oz.) cream cheese
1 cup powdered sugar

Muffins:
2 cups pumpkin puree
1 cup brown sugar
1 cup sugar
1-1/4 cups oil
4 eggs
3 cups flour
1 TBS. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda

Streusel:
1/2 cup sugar
1/4 cup flour
1-1/2 tsp. cinnamon
4 TBS cold butter, cut in cubes

1.  For filling mix cream cheese and powdered sugar until smooth.  Roll in a log on plastic wrap or tinfoil sprayed with cooking spray.  Make sure that the diameter is small enough to fit in a muffin tin. Wrap the log up tightly and put in freezer until froze, 1 to 2 hours.

2.  Preheat oven to 350℉.  To make muffins.  Mix oil, eggs, sugar, brown sugar, and pumpkin puree together until well combined.  Add dry ingredients until just moistened.

3.  Line muffin tins with cupcake liners.  Then spray with cooking spray. (I got 30 muffins)  Fill 1/3 full with dough.  Cut filling in 30 pieces and lightly press filling in batter in each muffin cup. Top with remaining batter.

4.  In a small bowl mix streussel ingredients together with two forks or pastry blender until crumbly.  Evenly top muffins with streussel.

5.  Bake for 18-20 minutes or until toothpick inserted in center comes out with moist crumbs on it. (Mine took a little longer).  Let cool and enjoy.

Yield: 2-1/2 dozen

Chicken Fajitas

from MyKitchenCafe

1-1/2 pounds boneless skinless chicken breasts or chicken tenders

Marinade:
1/4 cup lime juice (3 to 4 limes)
1/3 cup water
2 TBS vegetable oil
2 cloves garlic, minced
1 tsp. salt
1 TBS apple cider vinegar or red wine vinegar
2 tsp. soy sauce
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. liquid smoke
1/4 tsp. black pepper
1/8 tsp. onion powder

Fajita ingredients:
1 yellow onion sliced thinly
2 green or red peppers sliced thinly
8 oz. mushrooms, sliced (optional)
1 TBS. vegetable oil
1 tsp. soy sauce
1/2 tsp. lime juice
salt and pepper
taco shells
desired toppings: cheese, sour cream, guacomole, tomatoes, lettuce etc.

1.  Mix all marinade ingredients together in a small bowl.  Place chicken in a large ziploc bag and pour marinade over top.  Seal bag and let marinate in fridge for at least 2 hours or over night.

2.  After marinading, take chicken out of the bag and discard marinade.  Grill or broil chicken (I use an indoor grill) until done. 

3.  In a skillet cook onions, peppers, and mushrooms in oil.  Saute until crisp tender.  Add lime juice, water, salt and pepper. Cook a couple more minutes.

4.  Slice chicken thinly on the diagonal and add to vegetables or keep seperate.  Serve on tortillas with favorite toppings.

Caramel Sauce

from HowDoesShe

3/4 cup brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup whipping cream

1.  Mix sugar, brown sugar, butter and corn syrup together in a medium sauce pan.  Cook over medium heat and stir occasionally until it comes to a full boil (this takes about 5-6 minutes.)

2.  Remove from heat and let cool for 5 minutes.

3.  Add whipping cream and mix until fully incorporated.  Pour into a container and store in fridge.   It will thicken as it cools.

Dip apples or whatever you like in it or use as an ice cream topping.

Yield: about 2-1/2 cups

Mini Apple Pies

from Stephanie's Kitchen

Apple Filling:
3 small granny smith apples, peeled and cubed
1-1/2 TBS flour
1/3 cup sugar
1/4 tsp ground cinnamon

Egg Wash:
1 egg
splash of water

Sugar for dusting top of pies

Icing:

1-1/2 cups confectioners' sugar
milk

Pie Crust:
either buy a premade one or make your own:  you will need enough for a double crust pie.  I used this recipe

1.  In a small bowl mix apples, sugar, flour, and cinnamon together until apples are coated.  Set aside.

2.  Roll pie crust to about 1/16 inch thickness.  Use a 3 inch round cookie cutter and cut circles out of dough.  You will need 2 circles for each pie.  Place half the dough circles on parchment lined cookie sheet. (You need about 32 circles)

3.  Put 1/2 TBS of apple mixture on the center of each dough circle.  Make your egg wash and use your fingertips to put egg wash around the edges of the dough circles.  Cover with another dough circle.  Press edges lightly with fingers.  Seal the edges with a fork prongs.

4.  Cover each pie with a little egg wash and sprinkle with sugar.  You can also use raw sugar.

5.  Bake in a preheated oven at 350℉ for about 15 to 20 minutes, or until tops or lightly golden.

6.  To make them extra fancy mix confectioners sugar and a little milk together and drizzle icing on warm pies.  Serve warm.

Yield about 16 pies.

Annette's Meatloaf

2 eggs
3/4 cup milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. rubbed sage
dash pepper
1-1/2 lb. lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 tsp. Worcestershire sauce

1. In a large bowl, beat eggs. Add milk, saltines, onion, salt, sage, and pepper. Add ground beef and mix well. Shape into a 9-1/2" x 5-1/2" loaf in an ungreased shallow baking pan.

2. Combine remaining ingredient; spread 3/4 cup over meat loaf. Bake at 350℉ for 60-65 minutes or until no pink remains; drain. Let stand 10 minutes before slicing. Serve with remaining sauce.

Coconut Cream Pie

4-1/2 cups milk
2 cups sugar
heaping 1/2 cup cornstarch
1/2 tsp. salt
4 egg yolks
2 TBS butter
1 tsp. vanilla
1 cup coconut
*toasted coconut

1. In a heavy saucepan, add sugar, cornstarch, salt, milk, egg yolks, and butter. Cook and stir constantly over medium heat until it comes to a slow boil. When the boiling starts the mixture should thicken. Cook and stir for 2 minutes while boiling then remove from heat.

2. Add vanilla and stir to incorporate. Cover with waxed paper or plastic wrap and refrigerate to cool. Stir it every hour or so, while cooling.

3. When cooled, stir in 1 cup coconut until well mixed. Spread in 2, prebaked 9 or 10 inch pie crusts. (This time I used baked graham cracker crust (recipe below) or you can use a regular pie crust.Top with whipped cream or cool whip, and toasted coconut.*  I topped this with stable whipped cream.

*To toast coconut put in a single layer on a cookie sheet and bake at 325℉ for about 8 minutes stirring often. Watch closely so it doesn't burn.

Baked graham cracker crust:

1-1/2 cups finely crushed graham crackers (about 12-13 graham crackers processed until fine)
1/4 cup sugar
6 TBS butter, melted

1.  Mix graham cracker crumbs and sugar together.  Stir in melted butter until well combined.  Place in a 9 or 10 inch pie pan.  Bake at 350℉ for 8 minutes.  Let cool completely before filling with pie filling.

Stable Whipped Cream

from Coleen's Recipes

1 (8 oz.) package cream cheese, room temperature
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract, optional
2 cups heavy whipping cream

1. With electric mixer beat cream cheese, sugar, and extracts together until smooth. Scrape bowl down a couple of times.

2. While beaters are going slowly add whipping cream. Continue to beat on high until stiff peaks form. Scrape bowl a couple of times while beating.

This is enough whipped cream to generously cover a 10 inch pie.  I used it to cover two 9 inch pies. It just wasn't as thick. This recipe pipes well.

Chocolate Zucchini Snack Cake

from lick the bowl good

2-1/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1 tsp. salt
1-3/4 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil (or use applesauce)
2 large eggs
1 tsp. vanilla
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
3/4 cups chopped walnuts, optional

1.  Grease and flour a 9x13 inch cake pan.  Preheat oven to 325℉.

2.  In a medium bowl, sift the flour, cocoa, baking soda, and salt together.

3.  In another bowl cream together the sugar, butter, and oil until well mixed.  Add eggs one at a time and then add the vanilla.

4.  Mix in the dry ingredients alternating with the buttermilk in 3 additions.  Mix in the grated zucchini.

5.  Pour into prepared cake pan.  Spread evenly.  Sprinkle with chocolate chips and nuts if using.

6.  Bake for 50 minutes or until a toothpick inserted near the middle comes out clean.  Let cool completely and cut in squares.

Fluffy Buttermilk Pancakes

from Realmomkitchen

2 cups flour

2 TBS. sugar

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 cups buttermilk, well shaken (more if you want thinner batter)

2 large eggs

¼ cup vegetable oil

1. Mix dry ingredients together in a medium bowl.

2. Add all wet ingredients. Stir until ingredients are just combined. Don’t overmix; the batter will be slightly lumpy. The batter will be pretty thick, if you prefer it thinner add more buttermilk.

3. Cook on a medium low skillet that is greased or buttered lightly. Drop 1/4 cup batter on greased skillet. Cook first side until bubbles begin to form and underside is golden brown . Flip and cook until done. About 2 minutes per side.

4. Makes about 12 pancakes.

Thick and Chewy Chocolate Chip Cookies Bars

from Real Mom Kitchen

• 2- 1/8 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 12 TBS butter (1 -1/2 sticks, 3/4 cup), melted and cooled slightly
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups chocolate chips (whatever kind you want)
  

1. Preheat the oven to 325℉. Adjust the oven rack to lower-middle position.
2. Line a 9x13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the cookies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
3. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
4. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
5. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
6. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Sweet Potato Bread

adapted from Allrecipes

2 cups cooked and mashed sweet potato (about 3 sweet potatoes)**
2 cups sugar (I used one brown sugar and one white sugar) + more for sprinkling if desired
4 eggs
1 cup oil (I used applesauce instead)
3/4 cup orange juice
3-1/2 cups flour (I used 2-1/2 wheat and 1 white)
1-1/2 tsp salt
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
pecans, optional

1.  Preheat oven to 350℉.  Grease and flour (or sugar) two- 9x5 inch loaf pans.

2.  In large mixing bowl beat together sugar, eggs, and oil.  Add mashed sweet potatoes and orange juice.  In seperate bowl mix flour, salt, soda, cinnamon, nutmeg, cloves, and allspice.

3.  Add dry ingredients to sweet potato mixture until just combined. Fold in pecans if desired.

4.  Pour into prepared pans.  Sprinkle lightly with sugar if desired. (I sprinkled it with brown sugar)  Bake for 60 minutes or until toothpick inserted in center of bread comes out clean.  Remove from pan and place on cooling rack to cool.  Eat warm or cool.

** To cook sweet potatoes either wash and cook them in the microwave for about 6-7 minutes or until tender; let cool, remove peel, then mash.  Or wash them and slice lengthwise, place on a lightly greased baking sheet; bake at 350℉ for 30 minutes or until tender.  Let cool, remove peel and mash.

Almond Poppy Seed Muffins

1/4 cup butter, softened (4 TBS)
3/4 cup sugar
1 TBS almond flavoring
2 eggs
2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
5 tsp. poppy seeds.

1. Preheat oven to 400℉.

2. Cream sugar and butter together. Add almond flavoring, then eggs one at a time beating well after each.

3. In another bowl mix flour, baking powder, and salt.

4. Add flour mixture alternately with milk.

5. Add poppy seeds and mix well. Fill greased or paper lined muffin cups 1/2 full. Bake for 15-20 minutes.

Makes about 18 muffins

Mom's Chili Sauce

from Betty

36 large tomatoes, peeled (put tomatoes in warm water for a few minutes then peel)
8 large onions (or use dehydrated)
6 green peppers
3 cups vinegar
1 cup sugar (if you want is sweeter add more; up to 5 cups*)
1 TBS cinnamon
1 TBS cloves
4 TBS salt
1 TBS ginger

1.  Blend tomatoes, onions, and green peppers in blender.  Place them in a large heavy pot to cook.  Cook them together for 30 minutes.

2.  Add vinegar, sugar, cinnamon, cloves, salt, and ginger.  Cook all together until it thickens and becomes desired consistency.  (about an hour and a half)  (I cooked it outside on the cache cooker.)

3.  Fill pint or quart jar.  Add lids and rings.  In a cold pack canner cover jars completely with water and allow to come to boil.  (If your chili sauce is still hot the cold water might break your glass jars so use warm water or wait until chili sauce cools before processing.) Once boiling lower heat, cover and boil for 10 minutes.  Remove from water and let set until lid seals.  Repeat with rest of bottles.

4.  Best if eaten after you let it set for a couple of weeks or longer.

* The more sugar you use, the faster it will thicken.

Yield about 9 pints

Mom's Salsa

from Betty

22 lbs. tomatoes*, peeled (to peel put them in warm water for a few minutes then peel with knife)
9 large white onions chopped (or use dehydrated)
9 large green peppers, chopped
2 large garlics, chopped (or use dehydrated)
11 small jalapeno peppers with seeds removed (or canned)
1 TBS cumin seed
1/2 cup sugar
1/2 cup salt
1 cup vinegar
4 cans (12 oz each) tomato paste

1.  Put vegetable in blender and blend.  When everything is blended, combine all vegetables and spices together in a large heavy pan.  Bring to a boil, then reduce heat to low and cook for about 3-1/2 hours. (At the end of the cooking, the salsa is bubbling and popping so I like to cook it outside on a cache cooker, so there is less mess.)

2.  Fill pint or quart jars.  Cover with lids and rings.  Put the jars in a cold pack canner.  Cover with enough water to completely cover jars.  Bring to a boil; reduce heat and let it boil for 10 minutes.  Remove from water and let set for a couple of days before eating.  Your bottles should seal after removing them from the water.  (If the salsa is hot in the jars and you put cold water on them the glass jars may break, so we put warm water in the cold pack canner or you can let them cool before cold packing).

Yield about 19 pints.  (*You can use canned tomatoes just cut down the salt or use canned without salt.)

After opening can; store in refrigerator

Candy Topped Cookie Bars

from Kaitlin in the Kitchen

1 Cup (2 Sticks) Butter, softened
1 Cup Brown Sugar
1/2 Cup Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 tsp Vanilla Extract
2-1/4 Cups All-Purpose Flour
1 Cup Semi-Sweet Chocolate Chips (I prefer milk chocolate chips)
About 8-10 Fun Size Candy Bars, chopped (Butterfinger, Snickers, PB cups, etc)


1. Cream butter and sugars until fluffy. Add baking soda and salt, then mix.

2. Add eggs and vanilla and beat until just incorporated.

3. Add flour and mix until well blended.

4. Pour batter into an even layer in a greased 9"x 13" baking pan. Bake in a pre-heated 350℉ oven for about 25-30 minutes or until a toothpick inserted in the middle comes out clean (they should be a dark golden brown). As soon as they come out of the oven, sprinkle chocolate chips over top and let set for about 5 minutes. The chocolate chips should be melted and easily spreadable. Spread them in a even layer over the bars, then quickly before the chocolate sets, sprinkle on your chopped candy bars. Let cool before cutting into bars.

For this picture I did half with Butterfingers and half with Reese's PB Cups

Mozzarella Sticks

from Kaitlin in the Kitchen

1 Package String Cheese (12 total)

1-1/2 Cups Italian Seasoned Breadcrumbs

1 Cup Flour

2 Eggs, beaten

2 Cups Vegetable Oil

Ranch and/or Marinara Sauce for dipping

1. Cut string cheese in half width-wise.

2. Coat 1 string cheese at a time in this order: flour, eggs and then breadcrumbs. Place them on something you can put in the freezer and once you've coated all of them, place them in the freezer for 15-20 minutes, just to set the coating.

3. Heat up your oil in a shallow skillet and then carefully with a pair of tongs place your sticks into the oil and let them fry, turning to evenly cook them, until they are golden brown and cheese just starts to ooze out.

4. Drain on paper towels and serve warm with your favorite dipping sauce.

Marshmallow Creme Fruit Salad

from Betty

1 (8 oz.) container cool whip, regular or lite
1 (7 oz.) container marshmallow creme
6 oz. raspberries
6 oz. blackberries
1 lb. strawberries, hulled and sliced
any other fruit you want

1.  Mix cool whip and marshmallow creme together until smooth. (You may need an electric mixer.)  Add fruit and fold in gently until incorporated.

Corn Relish

from Lori


1/2 Bottle Zesty Italian Dressing (you need about 8 oz.)
1 can (3.8 oz.) chopped olives
6 to 8 chopped Roma tomatoes
3 to 4 chopped avocados
3-4 chopped green onions
1 chopped green pepper
1 bag (12 oz.) frozen sweet white corn
1 tsp. garlic salt

1. Set bag of corn out to thaw while cutting vegetables. Mix all together.

2. Serve with corn chips etc.

S'More Bars

from Real Mom Kitchen

1/2 cup butter, softened (1 stick)
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1-1/3 cup flour
1 tsp baking powder
1/4 tsp. salt
3/4 cup graham cracker crumbs (about 7 full crackers processed until fine)
2 giant Hershey's milk chocolate bar (7 oz each)
1 (7 oz) jar marshmallow creme

1. Preheat oven to 350℉.  Grease a 8x8 inch or 9x9 inch pan. (Or put foil in pan then grease so it all lifts out before cutting.  Leave foil extra long to pull out of pan from both sides)

2.  Use an electric mixer and cream together butter and sugar until fluffy.  Add egg and vanilla extract and combine.  Set aside.

3.  Whisk together flour, graham cracker crumbs, baking powder, and salt.  Slowly add flour mixture to creamed mixture until well combined.

4.  Divide dough in half.  Press half of dough on bottom of prepared pan.

5.  Top dough with chocolate bars.  They should fit side by side.

6.  Spread marshmallow creme evenly on top of chocolate layer. (Place blobs of it then spread)

7.  Top marshmallow layer with single layer of remaining cookie dough.  (I rolled it out in between waxed paper and then placed pieces on top sealing seams as I went.)

8.  Bake for 30 to 35 minutes.  Let cool completely.  Cut into bars and enjoy.

W calls these heaven on a summer day.

Vanilla Ice Cream

No Ice Cream Maker Required

From MyKitchenCafe

1/2 cup sweetened condensed milk
1/6 cup white chocolate chips (good quality works best)
1 TBS vanilla extract
pinch of salt
1/4 cup sour cream
1-1/4 cup cold whipping cream

1.  In a microwave safe dish heat white chocolate chips and sweetened condensed milk together until when stirred chocolate is melted and smooth.  (50% power for about 1 minute)  Set aside to cool.

2.  When sweetened condensed milk and white chocolate are cooled add vanilla extract, salt and sour cream.  Beat well.

3.  In another bowl beat whipping cream, with an electric mixer, until soft peaks form (about 2 minutes on medium-high). 

4.  Whisk 1/3 of the whipped cream into the white chocolate mixture.  Using a rubber spatula gently fold in the rest of the whipped cream until fully incorporated.

5.  Place the mixture in a airtight container and freeze for at least 6 hours or up to 2 weeks.  If not eating ice cream for a few days, place plastic wrap or wax paper right on top of surface of ice cream before covering and freezing.

Quick Guacamole

from Coleen's Recipes

2 ripe avocados, mashed
green onion tops, thinly sliced
1 TBS. fresh lime juice
2 TBS. salsa
black pepper

1. Mix all ingredients together and enjoy with corn chips or on a sandwich.

Thick Peachy Milkshake

from Country Woman August/September 2010

3/4 cup cold milk
1/4 cup peach nectar or orange juice
1 TBS honey
2 cups sliced peeled fresh or frozen peaches, thawed (about 2-3 peaches)
3 cups vanilla ice cream

1. In a blender, combine the milk, peach nectar or orange juice, honey and peaches; cover and process until smooth

2. Add ice cream; cover and process about 30 seconds longer or until smooth.

3. Pour into chilled glasses and serve immediately.

Makes about 4 servings

Apple Cobbler

adapted from My Kitchen Cafe

Yellow cake mix (it is good using the Homemade Yellow Cake Mix)
Cooking Apples sliced thin (you can use peaches also, fresh or canned or fruit of choice)
1/2 cup butter, cold cut in small pieces
1 cup Fresca, Sprite, or 7-up
vanilla ice cream, or whipped cream, optional

1. Grease a 9x13 inch pan. Preheat oven to 350℉.

2. Layer apples on the bottom of prepared pan close together. About 2 layers of apples depending how thinly sliced you cut them.

3. Cover apples evenly with dry cake mix.

4. Dot butter pieces on top of cake mix.

5. Pour soda pop evenly on top of cake mix and butter. Don't mix in.

6. Bake for 45 minutes or until browned.

Serve warm with ice cream or whipped cream if desired

Brown Sugar Frosting

1 cup packed brown sugar
2 TBS butter
1/4 cup evaporated milk (or regular) maybe more for frosting consistency
2 cups confectioners' sugar
1-1/2 tsp. vanilla extract

1. In saucepan bring brown sugar, butter, and milk to a boil. Stirring constantly boil for 2 minutes or until sugar is dissolved. Let cool.

2. When cool add confectioners' sugar beating well after each cup. If it is too thick add a little more milk 1 tsp at a time, until you reach a desired frosting consistency. Add vanilla and beat well. Frost cooled cake.

Makes enough for a 9"x13" cake. Good on the homemade yellow cake mix.

Homemade Yellow Cake Mix

from My Kitchen Cafe

*Note: the recipe calls for cake flour, which I never have so you can substitute 2- 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe.

2 cups sugar
1- 1/2 cups all-purpose flour
1 -1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 TBS baking powder
1 tsp. salt
16 TBS butter (2 sticks), cut into 1/2-inch pieces and chilled
1 TBS vanilla extract

1. In food processor process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine.

2. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this pretty fine). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake:

prepared cake mix

1-1/4 cups warm water

2 eggs, room temperature

3. Adjust an oven rack to the middle position and preheat the oven to 350℉. Grease and flour your pan of choice (See note below the recipe).

4. With an electric mixer, beat the prepared cake mix, 1 -1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes.

5. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. (*See note below for other pans). Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

**Note: Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

Oatmeal Pancake Mix

from the Sisters' Cafe

3 cups quick oats
3 cups whole wheat flour
2 cups all-purpose flour
3 TBS sugar
3 TBS baking powder
1 TBS salt
1 TBS baking soda
1 cup vegetable oil

1. Mix all dry ingredients together in a mixer with paddle attachment or by hand. Drizzle oil while mixer is running on low. When all the oil in mixed in, use your hand to squeeze a clump of mix. If it stays together it is ready. If it is still crumbly add 1 TBS oil at a time until right consistency.

2. Store in an airtight container for up to 2 weeks. Or store in fridge or freezer for longer.

Yield 10 cups of mix

TO MAKE PANCAKES:

1. Whisk together one cup of mix, one cup of buttermilk, and one egg. It will appear thin but will thicken up. Cook on a preheated griddle. When the top bubbles and edges appear dry it is time to turn and cook the other side.

1 cup of mix will make about 6 or 7 -4 inch pancakes.

Chocolate Cupcakes with Peanut Butter Mousse

from Studio 5
Peanut Butter Mousse

3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cup creamy peanut butter
2 cups heavy cream (cold)
1 TBS vanilla extract

1. Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge.

2. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. (It will take a few minutes, but it will come together and create a creamy smooth textured mousse.

3. Refrigerate until very cold. Serve mousse on its own or use in the following cupcakes.

Chocolate Cupcakes

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 TBS cocoa, good quality
1-1/2 cups sugar
2 eggs
1 tsp. vanilla extract
3/4 cup vegetable oil
3/4 cup cold water
1/2 cup sour cream
1 cup chopped peanut butter cups, optional

1. Preheat oven to 375℉. Line 24 muffin cups with cupcake liners.

2. Sift together the flour baking soda, baking powder, salt, cocoa and sugar. Set aside.

3. Cream together the eggs, vanilla, oil, water, and sour cream. Slowly add the dry ingredients and mix until well combined.

4. Pour into prepared muffin tins. Bake for 18-20 minutes. Cool slightly, remove from pans and cool completely on cooling racks.

Yield 24 cupcakes

To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake bottom half. (I put the mousse in a ziploc bag and cut a corner.) Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcakes. Sprinkle with chopped peanut butter cups if using.

Cream Cheese Filled Bran Muffin

Muffins:
1/2 cup boiling water
1 cup bran cereal (not flakes, I use All-Bran)
3/4 cup raisins or chopped dates, optional
3 TBS butter, melted
1 cup buttermilk
1 egg, partially beaten
1/2 cup sugar
1-1/4 cups flour
1-1/4 tsp. salt
1/2 cup bran flakes

Filling:
1 (8 oz) package cream cheese, softened (low-fat works fine)
2 TBS sugar
1 egg

1. Preheat oven to 400℉. Grease or line a muffin tin with cupcake papers.

2. Pour boiling water over bran cereal and raisins/dates if using; allow to stand for 5 minutes.

3. While waiting mix cream cheese, sugar and egg together for filling. Set aside.

4. In cereal mixture stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour baking soda, and salt. Add bran flakes and stir until just combined.

5. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup.

6. Spoon approximately 2 tsp. prepared filling in each cup. Cover filling with additional muffin batter to fill cup approximately 3/4 full.

7. Bake for 15-20 minutes or until done.

Makes about 12 muffins.

White Chocolate Peanut Butter No-Bake Cookies

from Studio 5

1 (12 oz) bag white chocolate chips (use a good brand so they melt properly)
1/2 cup peanut butter, chunky or smooth
1-3/4 cups crisp rice cereal
1-1/4 cups dry roasted peanuts
1 cup miniature marshmallows

1. In a bowl combine crisp rice cereal, peanuts and marshmallows. Set aside.

2. In microwave safe bowl, melt white chocolate chips (do it in 30 second to 1 minute increments until smooth when stirred). Add peanut butter and stir until completely combined.

3. Pour chocolate mixture over the cereal mixture and fold together until combined. Drop by spoonfuls on parchment paper (Big or small; you choose). Let cool completely.

Snickerdoodles

from Betty

1 cup shortening (or butter)
1-1/2 cups sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cream of tartar
2-3/4 cups flour

2 TBS sugar and 2 tsp. cinnamon mixed together in a small bowl

1. Preheat oven to 400℉.

2. Cream shortening, add sugar and eggs and beat until light and fluffy.

3. Sift together, dry ingredients and mix in.

4. Roll in to balls and roll in cinnamon sugar mixture. Place 2" apart on ungreased cookie sheet. Bake for 8-10 minutes.

Yield about 3-1/2 dozen

Mini Orange Muffins

from Taste of Home

Muffins:
1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
8 TBS butter, melted
3 TBS orange juice concentrate (I use it frozen right out of the can)
2 tsp. grated orange peel

Topping:
1/4 cup brown sugar
1/4 cup chopped pecans, optional
2 TBS. flour
1 TBS. butter, melted
1/2 tsp. grated orange peel

1. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, butter, orange juice concentrate and orange peel; stir into dry ingredients just until moistened.

2. Fill greased mini muffin cups 3/4 full.

3. Combine the topping ingredients; brown sugar, pecans, flour, butter, and orange peel; sprinkle over batter.

4. Bake at 400℉ for 10-12 minutes or until a toothpick comes out clean.

Yield 4 dozen mini muffins.

Orange Butter:
1/2 cup butter, softened
1/4 cup sweet orange marmalade
1 tsp. honey

In a small mixing bowl, beat the orange butter ingredients until blended. Serve with muffins.