Hot Bean Dip

1 lb cooked ground beef, drained
1/2 lb bacon, cut into 1 inch pieces
1/2 cup diced onion
1/2 cup ketchup
1/2 cup brown sugar
1 T yellow mustard
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can butter beans, drained
2 (15 ounce) can pork and beans
2 tablespoons vinegar

Cook the meats and combine in a crockpot with the remaining ingredients.
I have made it without the bacon and it's still very good.

It can be a dip for tortilla chips or as a sloppy joe mixture on buns or just as a bowl of beans.

by: Rita E in AZ

Dolly Dip

2 8 oz. cream cheese pkg
1 8 oz. sour cream
1 tsp. Worcetershire sauce
1 Tbls. pickle juice
6 large dill pickles, cut up
2 pkgs. Buddig Corn Beef, cut up
Mix and chill. Serve with crackers.
Very tasty! No rolling and cutting.

Spicy Chicken Cheese Dip

4 chicken breasts
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese

Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.

Serve with Tostitos chips or celery sticks.

It's like buffalo chicken wings in a dish!!

Enjoy.

by: Rebecca

Spicy Chicken Cheese Dip

4 chicken breasts
1 large bottle Crystal hot sauce
1-3 stalks celery, chopped
2 bars of Philly cream cheese
1 regular bottle Hidden Valley Ranch Dressing
Colby/Jack shredded cheese

Boil chicken breasts; cool; shred. Simmer chopped celery and ¾ bottle of hot sauce. Add shredded chicken. Melt 2 bars of cream cheese; add ranch dressing. Pour into baking dish. Sprinkle Colby/Jack cheese on top. Bake at 300 degrees until cheese melts and browns.

Serve with Tostitos chips or celery sticks.

It's like buffalo chicken wings in a dish!!

Enjoy.

by: Rebecca

Eggnog Cookies

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
1 tablespoon ground nutmeg
1. Preheat oven to 300°F.
2. In a medium bowl combine flour, baking powder, cinnamon and 1 teaspoon nutmeg. Mix well with a wire whisk and set aside.
3. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
4. Add the flour mixture and beat at low speed just until combined. Do not over mix.
5. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with additional nutmeg (or substitute cinnamon). Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with a spatula. Yield: 3 dozen.

Eggless Eggnog

1 cup half and half
1/2 cup sugar
1 oz of instant vanilla pudding powder (I used two tablespoons from the 3.4 oz package, more than called for but I like thinker eggnog. the more pudding mix, the thicker the eggnog)
5 1/2 cups of milk
1/2 tsp cinnamon
1 tsp freshly ground nutmeg, plus a little for garnish
2 tsp rum or brandy extract
Whisk pudding powder and half and half until smooth. Slowly whisk in milk. Whisk in remaining ingredients. Chill for at least two hours and stir before serving. My friend makes it with 1% milk, fat free half and half, sugar free pudding mix, and splenda and hers is yummy as well.

by: Leslie, Tx

Three Bean Casserole

2 pounds ground beef or ground turkey
1 medium onion, diced
3 stalks celery, diced
1 can Lima beans, undrained
1 can dark red kidney beans, undrained
1 can pork 'n beans, undrained
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon liquid smoke (this is optional but I use it)

Brown ground meat with onion and celery. Drain off grease, if necessary. I add salt and pepper to taste. Add the rest of the ingredients. Simmer for 20 to 30 minutes. The original recipe says to top with grated Parmesan and serve to hungry kids with crusty bread. Enjoy

by: Chessa

Cabbage Pockets

This my recipe I don't really measure I just wing it so I will post as close as I can.
I cook mine in a black spotted turkey roaster pan over 2 burners of my stove and use a cookie sheet for a lid. (mine doesn't have a lid)
You can 1/2 the recipe and adjust to add more cabbage etc.


5 lbs. Hamburger
1 Cup Water
1 Large Head Cabbage or 2 small (chopped)
2 Med Yellow Onions (chopped)
2 Cans Golden Mushroom Soup (I use Campbell's)
Bread Dough to fill
Melted Butter
In a Large fry pan or dutch oven pan break up hamburger add onion and water. Fry hamburger and onion till meat is no longer pink. While this is cooking, chop cabbage into smaller than bite size pieces. When meat is done drain off fat and return to pan. Add cabbage to hamburger mixture and mix together. Cover and cook (steam) on low to medium heat until cabbage is cooked and softened. Stirring as it cooks so it will not stick to bottom or burn. (Add a little water to pan if needed to avoid this) When done add salt & pepper to taste and add soup and stir well. Heat slightly to blend in soup. (Soup adds a beefy flavor and helps to hold mixture together when making pockets.) You don't want the mixture to be too thin. Cool off enough to handle.
Flour counter and roll out bread dough 1/4" thick, use a butter knife or pizza cutter and cut squares 5-6 inches or desired size. Using a large ice cream scoop or spoon put hamburger mixture in center of square. Gather up corners and pinch together entirely to close the bottom completely, so filling stays in pocket. Pick up carefully and put on greased cookie sheet, gathered side down 2 inches apart. Cook 350 degrees 35 - 45 minutes (or 1 hour, I just keep checking while I am putting the others together) or until golden brown and bread is cooked completely. I always cook 2 pans at a time, switching racks as I add more so not to burn bottom. As soon as they come out of oven I brush tops with melted butter and let cool completely on cookie sheets or wire racks. These can be made and frozen and defrosted to reheat later. I wrap individually with plastic wrap to freeze with the date. Yummy!

by Corinne

Adam's Grandma's Gooey Butter Cookie

1 box moist yellow cake mix
1 egg
1 stick softened butter or margarine
1 tsp vanilla
1 8oz. package softened cream cheese
enough powdered sugar to roll unbaked cookies

Mix all ingredients by hand or with mixer on low.
Roll into balls and then roll in powdered sugar.
Spray baking sheet with cooking spray and place cookie balls 1 1/2 inches apart.
Bake 10-12 minutes at 350.

Optional - you can sprinkle extra powdered sugar on top after baking.

Makes 2 dozen medium size cookies.

by: Christine

Bottoms-Up Cinnamon-Caramel Pinwheels

This is the fast version of a sticky bun. Spread a brown sugar glaze in the bottom of a pan, pat out a soft biscuit dough, roll up the dough with cinnamon sugar, and bake it. Then feast on the fastest, stickiest, cinnamon-swirl buns around.

Yield: Makes 9 rolls
Mixing time: 15 minutes
Baking: 350ºF for about 25 minutes

Glaze
4 tbsp unsalted butter
2 tbsp honey
1/2 cup packed light brown sugar

Biscuit Dough
11/2 cups unbleached all-purpose flour
1/2 cup cake flour
1 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
6 tbsp unsalted butter, melted
1 cup sour cream
1/4 cup buttermilk, any fat content

Topping
1/4 cup granulated sugar
1 tsp ground cinnamon
1 tbsp unsalted butter, melted

Position a rack in the middle of the oven and preheat to 350ºF. Line a 9-in round pan or baking dish with 2-in high sides with parchment paper.

Make the glaze. In a medium saucepan, combine the butter, honey, and brown sugar over medium heat and cook, stirring often, until the butter and sugar melt and the glaze is smooth. Pour the glaze into the prepared pan, tilting the pan to spread it evenly over the bottom. Set aside.

Make the biscuit dough. Sift together both flours, the sugar, baking powder, baking soda, and salt into a medium bowl. Put about half of the flour mixture into a large bowl. Add the butter, sour cream, and buttermilk to the flour mixture in the large bowl and stir with a large spoon until blended. Add the remaining flour mixture to the large bowl and stir until it is incorporated and a soft, ragged dough forms.

With floured hands, gather up the dough and put it on a lightly floured work surface. Knead the dough about 10 strokes: push down and away with the heel of your hand against the surface, then fold the dough in half toward you, and rotate it a quarter turn, flouring the surface as necessary to prevent sticking. The dough is ready when it looks fairly smooth, feels very soft, and there is no loose flour. Pat the dough into a rectangle about 12 by 7 in by and 3/8 in thick.

Make the topping. In a small bowl, stir together the sugar and cinnamon. Using a pastry brush, spread the butter evenly over the dough, leaving a 1-in border uncovered on all sides. Sprinkle the cinnamon sugar evenly over the butter.

Using a thin, metal spatula to help lift the dough, and starting from a long side, roll up the dough, jelly-roll style, pressing the seam to seal. If any dough sticks to the surface, use the spatula to spread the dough back onto the dough cylinder. Pinch the ends to seal. The roll will be about 11 in long. Using a sharp knife, cut the cylinder crosswise into 9 rolls each about 11/4 in thick. Place them, with a cut side up, in the prepared pan, arranging 7 rolls around the edge of the pan and 2 rolls in the middle. Pinch together any edges that separate.

Bake until the tops feel firm and the edges just start to brown, about 25 minutes. Let cool in the pan on a wire rack for 5 minutes. Turn out onto a serving plate and peel away the parchment. Serve warm.

The pinwheels can be baked 1 day ahead, un-molded as directed, covered, and left at room temperature. To serve, preheat the oven to 275ºF and reheat the pinwheels, sticky side up, until warm, about 15 minutes.

Enjoy. I will be making these for Christmas Morning.

by: Nikki

Baked chicken

1-2 packages of chicken parts (your decision on what you want)
1 package of Italian breadcrumbs
Your favorite salad dressing

Preheat oven to 350 degrees F. Put about 1 cup breadcrumbs in a plastic bag (replenish as necessary). Brush chicken parts with salad dressing, then place in bag, and shake, coating the pieces with breadcrumbs.

Place on baking sheet which is covered by an aluminum foil sheet. Bake about 30 minutes. Freeze any leftovers by putting two pieces per freezer bag in the freezer.

Bon appetit!

by: Debbie

Chicken Stew

1 Large package of drumsticks
1 large can of mixed vegetables
1-2 handfuls of uncooked white rice
spices to taste

Put all ingredients in a crockpot. Cover with water. Cook on high until the meat practically falls off the bones. Remove the bones. Makes about 8 servings. Freeze leftovers in individual baggies for future meals.

by:Debbie

Roasted Chicken

Combine herbs and spices and sprinkle over chicken.
1 tsp salt
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 1/2 tsp poultry seasoning
1 tsp basil
1 tsp parsley
1/4 tsp pepper
1 tsp onion powder
2 tsp paprika
1/2 tsp garlic powder
1/4 tsp sage

Cut up 2-3 carrots and 2-3 celery stalks and place in bottom of greased roasting pan. Add about 1/2 cup water.
Cover chicken with foil.
Bake at 375 degrees for 1 3/4 hours.
Remove foil.
Bake uncovered another 3/4 - 1 hour.
Add more water if the bottom of the pan dries out during baking.
The pan drippings make a very nice, dark gravy

by: Rita E in AZ

Balsamic Chicken

Two 6 ounce boneless skinless chicken breast
2 TSP Olive Oil
3 TBSP Balsamic Vinegar
1 Clove Garlic, mashed
2 TSP Dijon Mustard
2 Cups Mushrooms
1/3 Cup Chicken Broth
1/4 TSP Dried Thyme

Put chicken in gallon size Ziploc bag and pound to even thickness. Add 2 TBSP balsamic vinegar, garlic and mustard to the bag and massage until thoroughly mixed and chicken is coated.

Add 1 TSP oil to skillet and heat to Medium High. Add chicken along with juices in bag to skillet and saute until chicken is cooked, transfer to a plate and keep warm.

Heat remaining oil in skillet and saute mushrooms for 1 minute. Add broth, thyme and remaining vinegar, cook until mushrooms are deep brown.

Serve chicken with mushrooms on top.

by:jayswife

Hamburger Dish

Brown meat and drain. Mix with can of tomato sauce or small jar of spaghetti sauce. Set aside.
Cook half a bag of noodles or other pasta of your choice.
Mix 4-8 oz. cream cheese with about half to 3/4 cup or so of sour cream, one egg, about 1/4 cup or more parmesan cheese, salt, pepper, and some mozzarella or cheddar cheese.
Lightly mix cheese with noodles and put on bottom of sprayed casserole dish.
Meat on top. Or you can make two layers.
Grated cheddar or mozzarella on top.
Bake till bubbly.
Mmmmmm.
Nothing *exact* about this dish - I always wing it. It's really good.

by: claudiab

Eggnog Pie

4 oz softened cream cheese
1 tablespoon butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 tablespoons sour cream
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.

Cover and freeze for 4 hours or until firm. Remove from freezer 15 minutes before slicing.

by: Trish in SC

Crock-pot Chicken Fajitas

4 Boneless, skinless chicken breasts (or thighs if you like dark meat)

1/4 cup chicken broth

1 jar medium-hot salsa (or 1 cup fresh pico de gallo)

1 small can mexican-style corn (drained)

1 can seasoned black beans (rinse and drain thoroughly)

1 package Fajita seasoning

Place all ingredients (except chicken) in crockpot and stir well. Add Chicken and stir again.

Cook on HIGH for about 3 hours, then turn to LOW until chicken is cooked and shreds easily.

Serve over yellow (Mexican-style) rice or in warm tortillas!

by: Bronzemom

Creamed Chicken and Noodles

2 lbs. boneless, skinless chicken breasts
salt & pepper
2 cans (10.5 oz. EACH) cream of chicken soup
14 oz. can chicken broth
16 oz. bag thick noodles (like the Amish-made wide noodles), cooked

Put chicken breasts in 3-quart crockpot. Salt & pepper both sides of chicken. Spread cream of chicken soup over top. Cook on high 1/2 hour, then on low for 6 hours. Shred chicken with fork. Add chicken broth and cooked noodles. Cook additional 1/2 hour or until heated through.

by: Christel

Slow Cooked Corn Chowder

Ingredients

* 2 1/2 cups milk
* 1 (14.75 ounce) can cream-style corn
* 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
* 1 3/4 cups frozen corn
* 1 cup frozen shredded hash brown potatoes
* 1 cup cubed fully cooked ham
* 1 large onion, chopped
* 2 tablespoons butter or margarine
* 2 teaspoons dried parsley flakes
* salt and pepper to taste

Directions

1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

by: Trish in SC

Crockpot Chicken Breasts and Swiss Cheese

This easy crockpot chicken breast recipe is made with Swiss cheese, cream of mushroom soups, stuffing mix, butter and cream of chicken soup.

Ingredients:
• 4 boneless chicken breast halves, without skin
• 4 slices Swiss cheese
• 1 can (10 1/2 ounce) condensed cream of chicken soup
• 1 can (10 1/2 ounce) condensed cream of mushroom soup
• 1 cup chicken broth
• 1/4 cup milk
• 2 to 3 cups Pepperidge Farm Herb Stuffing Mix
• 1/2 cup melted butter *See Sandy's Notes
• salt and pepper to taste
Preparation:

Season chicken breasts with salt and pepper; place chicken breasts crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

by: Abbie

Garlic Lime Chicken

Spray nonstick cooking spray onto crockpot

1 to 1 1/2 pounds boneless skinless chicken thighs
3 cups chicken broth
1/4 cup lime juice
2 teaspoons minced garlic
2 tablespoons butter
1 teaspoon thyme--be generous
salt and pepper

Combine in crockpot and cook on low 8 hours. During the last 20 minutes
stir in 2 cups of minute rice and cook on high until most of the liquid is
absorbed.

I cook for just myself & DH and there are always enough of this to have leftovers. I serve leftovers heated in individual casseroles with melted mexican cheese on the top and blue tortilla chips.

by: Wild1

Mexican Wedding Cakes

Preheat Oven to 375 degrees

Ingredients:
2 Sticks Unsalted Butter, softened
1/2 Cup Powdered Sugar (10x confectioners sugar) (plus additional for rolling in later)
2 Cups Flour
1/4 Tsp Salt
1 Tsp Vanilla

Cream Butter and Sugar. Beat in the rest of the ingredients (will be stiff). Roll into 1" balls. Bake 2 inches apart on an ungreased cookie sheet. Bake 13 minutes @ 375 degrees. (Don't let the tops brown). Roll in powdered sugar after slightly cooled (or shake in bag of powdered sugar) Sprinkle with colored sugar if desired.

**NOTE! I made these cookies this morning with "salted" butter, and omitted the added salt in the recipe. They still came out delicious! :)

by: Louise in FL

Amish Sugar Cookies

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners/icing sugar
2 eggs
1 tsp. vanilla (I use more and a couple drops almond too.)
4 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Combine butter, oil and sugars and mix well. Add eggs, beat one minute till well blended...add vanilla and beat well. In separate bowl, combine flour, baking soda and cream of tartar and add to creamed mixture, mixing well.

Drop by small teaspoonfuls on ungreased cookie sheet and bake at 375 degrees for 8 - 10 minutes.

Makes 5 dozen.

by: Sherry

Turtle Cake

1 German chocolate cake mix
1 bag caramels
1/2 cup evaporated milk
1 cup milk chocolate chips
1 cup chopped pecans
Mix cake to directions lightly grease and flour 9x13 pan. Unwrap caramels and melt with the milk (double boiler) I didn't use 1 I just stirred constantly until melted on medium heat or less
Pour 1/2 cake mix in pan bake 15 minutes on 350 take cake out and pour caramel on top then chocolate chips, and the pecans on top of that. pour rest of cake mix over that and bake 15-20 more minutes or until done.

by Kathy

Cranberry Punch

4 cups cranberry juice
4 cups pineapple juice
1 1/2 cups sugar
1 Tablespoon almond extract
a 2 liter of Sprite

Mix well everything but the Sprite, freeze. For serving thaw slightly, and add the Sprite.

by: Shell71

Nancy D's Pumpkin Bread

3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons salt
4 large eggs
1 (16oz) pumpkin pie filling, canned
2/3 cup water
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup oil
Mix dry ingredients together. Mix wet ingredients together and add to
dry ingredients. Mix well. Pour into 3- 8" x 4" greased loaf pans. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for one hour longer.

by: ashma

Blueberry Muffins

Topping
1/3 c sugar
1 1/2 t grated lemon zest

Muffins
2 c fresh or frozen blueberries
1 1/8 cups + 1 t sugar
2 1/2 c flour
2 1/2 t baking powder
1 t salt
2 eggs
4 T (1/2 stick) unsalted butter, melted and cooled slightly
1/4 c vegetable oil
1 c buttermilk (or 3/4 c plain yogurt + 1/4 c milk)
1 1/2 t vanilla

For the topping: Stir together the sugar and lemon zest in a small bowl and set aside.
For the muffins: Adjust an oven rack to the upper-middle position and heat the oven to 425*. Spray a muffin tin with cooking spray. Put 1 c of blueberries and 1 t sugar in a small saucepan and bring to a simmer over medium heat. Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to 1/4 c, about 6 minutes. Transfer to a small bowl and let cool to room temperature, 10-15 minutes.
Whisk flour, baking powder and salt together in a large bowl. Whisk in remaining 1 1/8 c sugar and eggs together in a medium bowl, until thick, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using a rubber spatula, fold in the egg mixture and the remaining 1 c blueberries into the flour mixture until just moistened (batter will be quite lumpy).**
Use and ice cream scoop to divide the batter equally into the prepared muffin cups. The batter should completely fill the cups. Spoon 1 t of the cooked berry mixture onto the center of each muffin cup. Using a skewer, gently swirl the berry filling into the batter, using a figure * motion. Sprinkle the lemon sugar over the muffins.
bake until muffin tops are golden and just firm, 17-19 minutes, rotating the Muffin tin halfway through the cooking time. Cool for 5 minutes, then remove from the tin and finish cooling on a wire rack.

** if using frozen berries, toss them in the flour mixture first, before adding the egg mixture.

by: Tina/NJ

Turkey Meatballs

1 slightly beaten egg
8 slices bacon, crisp cooked and finely crumbled
1/2 fine dry bread crumbs
1/2 cup snipped fresh basil
1/4 cup plain yogurt or sour cream
1/2 tsp pepper
1/4 tsp salt
2 lbs ground turkey meat

Preheat oven 400 degrees. Line 2 baking pans with foil. Lightly spray with oil, or grease the foil lightly.

In large bowl combine egg, bacon, crumbs, basil, sour cream, pepper and salt. Add turkey, mix well. Shape into 75 one inch meatballs ( about 1 TB each). Place on pans. Bake on separate oven racks for 15 to 20 mins or until no longer pink. Serve with chili or sweet and sour sauce.


by:Nikki

Pumpkin Roll

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup finely chopped walnuts or pecans

Filling:
1 cup powdered sugar
6 ounces cream cheese
4 T butter
1/2 tsp vanilla

Beat 3 eggs on high speed of mixer for 5 minutes. Gradually beat in 1 cup of sugar.
Stir in 2/3 cup pumpkin and 1 tsp lemon juice.
Combine dry ingredients and then fold into pumpkin mixture.
Spread in a greased and floured 15x10x1 jelly roll pan. Sprinkle with 1 cup finely chopped walnuts.
Bake at 375 for 15 minutes.
Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together.
Cool.
Combine filling ingredients and beat until smooth.
Unroll cake from towel. Spread filling over cake and roll again.
Chill several hours before serving.

by: Requilt

FRENCH STYLE GREEN BEAN & WHITE SHOE
PEG CORN CASSEROLE
1 (16 oz.) can white shoe peg corn, drained (I use reg. yellow corn)
1 (16 oz.) can French style green beans, drained
1/2 c. sharp cheese, grated
1 small jar of drained pimentos
1/2 c. celery, chopped
1/2 c. onions, chopped
8 oz. sour cream
1 can cream of chicken soup
Pinch of salt

Mix all ingredients together. Place in buttered casserole. Add topping.

TOPPING:

1/2 box Ritz crackers
1 stick butter

Mix together and put on top of casserole. Bake at 350 degrees for 45 minutes.

by: Lindy

Chicken Spagetti Casserole

12oz of thin spaghetti
1 chicken
1 can of rotel(tomatoes with green chilies)
1/2 lb Velveeta cut up
1 green pepper chopped
1 small can mushrooms or fresh mushrooms
1 stick margarine
1 onion chopped
Boil chicken and season to taste, save broth and cook spaghetti in it. Take chicken off bone and cut in bite size pieces. Drain cooked spaghetti add cheese. Saute pepper, onion and mushrooms in butter add to spaghetti. Combine rotel with spaghetti mixture and then add chicken pieces. Mix well pour into 9x13 sprayed baking dish. bake 25 minutes 350. This recipe makes a lot and freezes well. Do not bake the portion you plan to freeze.

by: Kathy

Chicken breast Casserole

2lb chicken breasts cooked
1 pkg of stove top or pepperidge farm herb dressing (I used a box of store brand cornbread dressing)
1 can of cream of celery
1 can of cream of chicken
I threw in a can of drained green beans can also use a small bag of frozen vegetables. (Optional)
Cook chicken and shred or cut up and place in sprayed 9x13 pan. Mix dressing with broth until fairly moist spread over chicken.Mix both cans of soup with one can of water Pour over chicken and dressing mixture and bake 350 for 40-45 minutes.

by: Kathy

Chicken Casserole

Ingredients

* 8 ounces uncooked rotini noodles(you can probably use and pasta you want)
* 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
* 1/2 cup mayonnaise
* 1/2 cup 2% milk
* 2 to 3 teaspoons prepared horseradish
* 1/8 teaspoon pepper
* 1 cup frozen peas, thawed
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 small onion, chopped
* 2 cups diced cooked chicken
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted

Directions

* Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish and pepper. Stir in the peas, mushrooms, onion, and chicken.
* Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
* Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings

by:requilt

Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cups chopped walnuts
1 cup crushed pineapple, un-drained (8 ounce can)
3 eggs
1-¼ cup vegetable oil
2 cups mashed ripe bananas (about 5)
2 teaspoons vanilla
1 cups chopped walnuts

Preheat oven to 350F
Grease 2 loaf pans
In a medium bowl, combine all dry ingredients.
In a large bowl , beat together remaining ingredients until just combined.
Add dry ingredients to wet and stir until combined.
Divide between prepared pans.
Bake for 60 - 70 minutes or until tester comes out clean.

Double Chocolate Brownies

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
5 ½ tablespoons butter
2 tablespoons water
One 12oz pkg (2 cups) Semi-sweet chocolate morsels - divided
1 teaspoon vanilla
2 eggs
½ cup chopped nuts (optional)

Preheat oven to 325F.
Grease 9-inch square baking pan.
In a small bowl, combine flour, baking soda and salt; set aside.
In saucepan over medium heat, combine sugar, butter and water.
Bring to boil stirring constantly; remove from heat.
Stir in 1 cup of morsels and vanilla extract until mixture is smooth.
Transfer to a large mixer bowl.
Beat in eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in remaining 1 cup of morsels and nuts.
Spread in prepared pan.
Bake 35 to 40 minutes until set.
Cool completely; cut into squares.

by: Caroline

Snickerdoodle Cake

1 box white cake mix
1 cup milk
1 stick melted marg
1 small box instant white chocolate pudding mix
3 large eggs
1 tsp vanilla
2 tsp cinnamon

Oven 350. Grease 9X13 pan.In large bowl, add
cake mix,milk, melted marg, dry pudding,eggs,
vanilla and cinnamon. Blend for one min on
low speed. Scrape down the sides of bowl.
Increase to med speed for 2 min.
Pour batter into 9X13 pan and spread evenly.
Bake 350 for 32-38 min. or till pick inserted in
center comes out clean. Cool on wire rack.

Can make a buttercream icing. I used a tub of
Betty Crocker classic white icing and stirred in
1 heaping tsp cinnamon.

Enchilada Casserole

Brown in skillet:
2 lbs ground meat
l lg. onion

Mix in large mixing bowl:
1 large can evaporated milk
1 can enchilada sauce
l can cream of mushroom soup
1 can cream of chicken soup
1 sm can green chili peppers, chopped
1 lb. velveta cheese cut into cubes
Add meat

2 pkgs tortillas cut into 1/4 pieces

Layer tortillas and meat mixture in casserole dish. Bake 30 to 45 mins at 350

by: NancyK

Pumpkin Cupcakes/Muffins

Serves 12

1 box yellow cake mix
1 can pumpkin (15 ounce)
1 bag cinnamon chips

Mix all cake mix & pumpkin till smooth; next add cinnamon chips & mix.

Pour into muffin pan (12 muffins)...bake @ 350 for 25 - 30 minutes (or until you can pull a toothpick out clean).
NOTE: I always get asked if you mix the cake mix and the answer is no you just put the above three ingredients together and follow the rest of the directions.

Snickerdoodles

Makes 4 dozen
* 2 3/4 cups all-purpose flour
* 2 teaspoons cream of tartar
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter
* 1/2 cup solid vegetable shortening
* 1 3/4 cups sugar, plus more if needed
* 2 tablespoons ground cinnamon, plus more if needed
* 2 large eggs

Directions

1. Preheat the oven to 400 degrees with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpats (French nonstick baking mats); set aside. (I sometimes spray the cookie sheets with Pam. Silpats are lovely, but totally not necessary. :) )

2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and beat to combine. Add dry ingredients and beat to combine.

3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice cream scoop to form balls of the dough. Roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

By: Sanmanfan

Editor's note: These never, ever last one week in my house. :)

Crockpot Peanut Butter Granola

5-6 QUART CROCK POT/ SLOW COOKER
6 cups Dry Oatmeal
1/2 cup Wheat Germ
1/2 cup Toasted Coconut
1/2 cup sunflower seeds
1/2 cup Raisins
1 cup Butter
1 cup Peanut Butter
1 cup Brown Sugar

1. Combine oatmeal, wheat germ, coconut, sunflower seeds and raisins in large crock pot/slower cooker
2. Melt butter, peanut butter and brown sugar. Pour over oatmeal and Mix Well.
3.Cover. Cook on Low 1 1/2 hours, stirring every 15 minutes.
4. Allow to cool in cooker, stirring every 30 minutes or so, OR spread on cookie sheet.
5. When thoroughly cooled, break into chunks and store in airtight container

DO NOT STORE IN FRIDGE

by:Denise

Double Chocolate Cookie (French Sable Korova)

(from the now-closed Korova restaurant in Paris but still available at the Pierre Hermes patisserie)
Makes 2 dozen (recipe can be doubled)
1 1/3 c flour
1/3 c Dutch process cocoa, unsweetened
1 t baking soda
1 stick + 3 T unsalted butter (11 T in all), at room temperature
1/2 c light brown sugar
1/4 c white sugar
1 1/4 t fine sea salt (Fleur De sel)
1/2 t vanilla extract
5 oz bittersweet chocolate, chopped into 1/4-inch pieces (1 cup)

In a medium bowl, sift flour with cocoa and baking soda and set aside.

In a large bowl, cream together butter, brown sugar, white sugar, sea salt and vanilla. Beat by hand until combined. Beat in sifted dry ingredients until just blended. Dough will be crumbly but will hold together. Knead in chocolate pieces until evenly distributed.

Form a log approx 1 1/2 inches in diameter. Wrap in plastic and refrigerate until firm, at least 2 hours. (can be refrigerated for up to 3 days or frozen for a month, if tightly wrapped)

Preheat oven to 350*. Line 2 baking sheets with parchment paper.

Using a sharp knife, cut 3/8 inch slices from the log and arrange about 1 inch apart on the baking sheets. If slices crumble, reform the cookies by pressing the dough together.

Bake the cookies on the lower and middle racks until puffed and cracked on top, about 17 minutes. Shift pans from top to bottom and front to back about halfway through (or use the fan if you have a convection oven). Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

By: Tina

Christmas Pudding

225g (8oz) Butter
125g (4oz) Chopped Prunes
350g (12oz) Currants
225g (8oz) Raisins
175g (6oz) Sultanas
50g (2oz) Mixed Peel
225g (8oz) Dark Brown Sugar
200g (7oz) Flour, sifted
125g (4oz) Carrots, peeled & grated
50g (2oz) Blanched Almonds
175g (6oz) Fresh Breadcrumbs
2.5ml (½tsp) Baking Soda + 10ml (2tsp) Lemon juice - mixed together
Grated rind of 1 Lemon
Grated rind & juice of 1 Orange
45ml (3tbsp) Lyle’s Black Treacle, warmed (molasses)
2.5ml (½tsp) Nutmeg, Mixed Spice & Cinnamon
2 Large Eggs
30ml (2tbsp) Marmalade
60ml (4tbsp) Guinness or Beer
30ml (2tbsp) Rum
30ml (2tbsp) Brandy
1 cup Hard Cider

Sufficient ingredients for two 1½ pint well greased pudding bowls or molds

Melt the butter and add to the remaining ingredients in a large mixing bowl. Mix thoroughly.

Spoon the mixture in to the greased pudding bowl, gently pressing the mixture down with the back of a spoon. Cover with a layer of parchment, then a layer of aluminum foil and tie securely with string. Place the pudding in a steamer set over/in a saucepan of simmering water about ½ way up the side of the bowl and steam the pudding for 6 hours. Make sure you check the water level frequently so it never boils dry.

The pudding should be a deep brown color when cooked. Remove the pudding from the steamer, cool completely. Remove the paper and foil, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh parchment paper and foil and retie with string. Store in a cool dry place until Christmas day. On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy Sauce, Brandy Butter or custard.

by: Caroline

Chocolate Cherry Upside Down Cake

Mix and spread in bottom of 8 or 9 inch cake pan (ungreased):
1 tablespoon cold water
1 tablespoon corn starch
1 can (21 oz) cherry pie filling

In large bowl combine:
1&2/3 cup flour
1 cup sugar
1/4 cup Hershey's Cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Add:
1 cup cold water
1/3 cup vegetable oil
1 teaspoon vinegar (I've used white and cider, both work)
1/2 teaspoon vanilla extract

Mix well and pour on top of cherry mixture

Bake at 350 for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes then invert onto serving plate.

Recipe can be doubled for 13x9 pan.

by:Solowytch

Divinity Fudge

2 cups white sugar
1 cup lite brown sugar
1 cup pet milk
2 tablespoons Karo syrup
1 stick real butter
2 1/2 cups pecans
teaspoon vanilla
Cook until soft boil, about 20 minutes. Beat. Drop onto buttered wax paper.

This is also my mom's recipe.. Really really good.

Enjoy,
Truck

Orange Juice Cake

1 Yellow Butter Recipe Cake Mix
4 eggs
1/2 cup oil
1 cup Orange Juice
1 small box Instant Vanilla Pudding
*Mix all together with electric mixer
Pour into greased & floured bundt pan
Put 1/2 cup of nuts (i used pecans) on the bottom of the pan
Bake at 350 for 40-45 minutes
Leave in pan and punch holes in cake with a knife
Pour glaze over cake

Glaze:
1 cup sugar
1 stick butter
1/2 cup Orange Juice
*Bring to a rolling boil. Pour over cake and leave in pan for 20 minutes. Invert onto plate.
Let cool.
(It came right out of the pan for me)

Robin - NC

Orange Juice Bundt Cake

13 oz. candied orange slices, chopped
8 oz. dates, chopped
3 oz. flaked coconut
2 c. nuts, broken into 1 c. flour
2 sticks butter
2 c. sugar
4 eggs, beaten
2-1/2 c. flour
1/2 tsp. baking soda
1/2 c. orange juice (or buttermilk)

Mix together the orange slices, dates, coconut and nuts, set aside.

In a mixing bowl cream together the butter, sugar and eggs. Combine the flour and baking soda, add to creamed mixture alternately with orange juice (or buttermilk). When mixed well, fold into the first mixture. Grease and flour a Bundt pan or 3 loaf pans.

Bake at 300°F for 2 hours or bake in 3 two lb. loaf pans. Check loaf pans after 1-1/2 hours with a toothpick to see if they are done.

Glaze: Mix together:

1 stick butter (1/4 lb)
6 tablespoons orange juice
2 cups sifted confectioners sugar

While cake is still hot poke holes and pour glaze over. Let stand for 10 minutes and then invert onto cake plate.

Cranberry Crunch

1 C uncooked rolled oats
1/2 C flour
1 C brown sugar
1/2 C margarine
1 lb. can whole cranberry sauce

Preheat oven to 350. Mix oats, flour, and brown sugar. Add margarine. Please half of mixture in an 8x8 greased dish. Cover with cranberry sauce, and top with remaining half of oatmeal mixture. Bake 35 minutes at 350. Serve hot or cold in squares with vanilla ice cream if desired!


by: Sue

Green Chile Chicken Enchiladas

2 Cups chopped or shredded chicken
1 medium onion chopped
2 tomatoes chopped
2 cups grated jalapeno jack cheese
16 oz. green Chile enchilada sauce
12 corn tortillas

Heat oven to 400 degrees. Spray a 9x13 inch baking dish with no-stick cooking spray. Combine chicken,onion,tomatoes,cheese,and 1/2 of the enchilada sauce, reserving the remaining for later use. Place tortillas in a plastic bag and heat on high power in the microwave oven for 1 minute 15 seconds or until soft and pliable (trust me on this). Spread 1/4 cup of the chicken mixture down the center of each tortilla and roll tightly. Place the enchiladas with the seam side down. Spray the enchiladas withe non-stick cooking spray to keep moist during cooking. Stir in other half of enchilada sauce to remaining chicken mixture and pour down center of enchiladas. Bake uncovered for. 20 minutes or until cheese is bubbly .

NOTE: use 1/2 of a rotisserie chicken. This makes about 2 cups shredder chicken. Also, the enchilada sauce brand is Hatch. I don't know what brand of green enchilada sauce is available to you. I used Roma tomatoes (seeded), about 3

by: Irene69

Raspberry Sour Cream Pie

4 cups raspberries (I used about 5)
Unbaked 9 inch pie shell

Filling:
1 1/2 cups white sugar
1/3 cup white flour
1 cup full fat sour cream

Streusel Topping:
1/2 cup white flour
1/2 cup brown sugar
1/4 cup butter or margarine

Place raspberries in pie shell. Stir sugar and flour together then mix in sour cream. Pour over raspberries.

Mix together topping ingredients till crumbly and sprinkle over pie. Bake on bottom shelf of oven in 425 degree oven for 10 minutes, then reduce heat to 350 and bake about 40 to 50 minutes till rhubarb is cooked and topping is browned.

sherry/alberta

Sour Cream Apple Pie

1 cup sour cream
1 egg...fork beaten
3/4 cup white sugar
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt

4 cups cooking apples, peeled, cored and sliced (I used about 5 cups)

1 unbaked 9 inch pie shell

Streusel Topping:

2/3 cup flour
1/2 cup brown sugar
1/3 cup butter or margarine
1/2 tsp. cinnamon
1/2 cup chopped walnuts if you want...

Mix first 6 ingredients in bowl.

Add apples and stir.

Turn into pie shell.

Streusel topping:

Mix flour, sugar, butter and cinnamon till crumbly...I find a pasty cutter works best. All walnuts if desired...stir and scatter over pie. Bake on bottom shelf of oven at 375 degrees about 50 minutes till brown and apples are tender.

This is really good when it's still a bit warm...we couldn't wait last night till it was cool lol. Keep any leftovers in the fridge... Enjoy!!

sherry/alberta

Dads Cookies

Blend together:
2 egg
2 cup margarine
1 cup white sugar
1 cup brown sugar
2 teaspoon vanilla

Add In:
3 cups flour
3 cups oatmeal
2 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup of coconut

1. Preheat oven to 325 degrees.

2. Roll dough into balls and place onto ungreased cookie sheet. Flatten balls with a fork dipped in either sugar. There will generally be eight to twelve cookies per sheet depending on the size of your cookie.

3. Bake for ten to twelve minutes. Cool cookies slightly before removing from baking pan.

Chocolate Peanut Butter Dessert

1 1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1 1/4 cups creamy peanut butter
6 tbsp butter, softened

Glaze:
1 1/2 cups heavy whipping cream
2 tbsp butter
4 tsp dark corn syrup
12 squares(1 ounce each) bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts

1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
2.Line an 8-in.x4-in.x2-in. loaf pan with plastic wrap;set aside. In a large mixing bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In a small mixing bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
3.For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl. cover and refrigerate overnight. Spread cooled glaze over loaf, cover and freeze overnight.
4.Using plastic wrap, lift loaf out of pan. Place chocolate side down on a wire rack in a 15-in.x 10-in.x1-in. pan. Discard plastic wrap. In microwave, warm remaining refrigerated glaze; stir till smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set. Yield 10-12 servings

Sour Cream Pound Cake

3 c. sugar
1/2 lb. butter (two sticks)
1/2 pint (8 oz.) sour cream
3 c. flour
1/2 t. baking soda
6 eggs
1 t. vanilla

Have all ingredients at room temperature (no substitutions). Preheat oven to 350 degrees F.

Spray a bundt pan with Baker's Joy or equivalent. Cream butter, sugar, and sour cream together. Add flour sifted with soda alternately with eggs. Add vanilla. Turn into bundt pan and bake for 1 1/2 hours. Cool and invert on cake plate. Enjoy

Chicken Enchiladas

Cooked chicken, shredded - I buy boneless chicken breasts, cut them into chunks and boil them in my home made stock.
Save the stock, freeze it and use it again and again.
Onion, chopped into small pieces
Mexican 4 cheese mix, grated
Chopped green Chile - not tomatillas
Corn tortillas
Pan of hot oil; quickly, using tongs, put a tortilla into the oil and flip it over quickly, drain on kitchen towel. Repeat with all tortillas.
Now, you can either layer the ingredients in baking dish like lasagna, or put a little of each ingredient on an individual tortilla and roll the tortilla up and then place it in the baking dish "loose" edge down. If you use this last method, you'll need to pack them together closely to help stop them unrolling.
Sprinkle any left over ingredients on top.
Finish of by pouring enchilada sauce over the top - we like to use 1 can of green and 1 of red. Smother with grated cheese and bake at 350 for about 50 minutes.
Serve with with a dollop of crema Mexicana or sour cream on each portion.

by: Erica en Nuevo Mexico

Apple Sauce Cake

1/2 cup Crisco shortening
1 cup sugar
1 egg
2 cups sweetened applesauce(thick)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 cup seedless raisins(opt.)
1 cup chopped nuts(opt.)
2 tablespoons hot water
Cream shortening and sugar. Add egg. Beat well. Add raisins,(after you wash them in hot water,applesauce,vanilla,and nuts.Mix well. Add dry ingredients which has been sifted together.Last add soda dissolved in hot water.Pour in 9x12 cake pan,bake at 350* for 25-30 minutes.You can also make these into cup cakes. Frost with cream cheese frosting.This cake is very moist. I have been making this for 30 years. Its great!

by: sandymn

Rum and Cranberry Bundt Cake

For those who don't have rum, I would think a tablespoon or two of rum
extract would work.



2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup dark rum or 2 tablespoons of rum extract and enough water to
make 1/3 cup
1 tsp vanilla
1 1/4 unsweetened applesauce
1 cup dried cranberries
3 tbls butter, melted
1/4 cup packed brown sugar
1 cup powdered sugar
2 tbls dark rum or extract

Preheat oven to 350 degrees. Spray bundt pan with Pam. In a medium bowl,
combine flour, baking soda, salt cinnamon and allspice. In a large
mixing bowl, cream 1/2 cup butter, white sugar and 3/4 brown sugar.

Mix in eggs, 1/3 cup rum and vanilla. Mix in flour mixture in three
additions alternately with applesauce, ending with flour. Stir in dried
cranberries.

Spoon batter into prepared pan. Bake in preheated oven for 45 - 55
minutes or until inserted toothpick comes out clean. Cool cake in pan
for 15 mins and remove from pan. Cool on wire rack.

Glaze:
In small pan, melt butter. Stir in brown sugar and powdered sugar and 2
tbs rum. Heat until smooth. If mixture is too thick thin with water or
rum. Drizzle over cake.

by Sandrajean

Spanish Bar Cake

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 tablespoon cocoa
1 1/4 teaspoon cinnamon
1 1/4teaspoon salt
1 1/4teaspoon nutmeg
1 1/4teaspoon allspice

Add
1/2 cup oil
2 cups applesauce
2 eggs
1 cup raisins

For Frosting
8 ounces cream cheese, softened
4 tablespoons butter
2 teaspoons vanilla extract
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
*********************
For cake
1. Mix first 8 ingredients together in an electric mixer; mix well.
2. Add next 3 ingredients.
3. Raisins should be added last.
4. Bake at 350 degrees F in 9x13 inch pan for 30-35 minutes or a tube
pan 40-45 minutes.
5. Cool Thoroughly and frost if desired.

For Frosting:
Combine frosting ingredients in bowl and beat well, adding more milk or
confectioners' sugar to make it smooth and easy to spread


by: Sandrajean

Amazin Raisin Cake

Ingredients
3 cups flour
2 cups sugar
1 cup mayonnaise
1/3 cup milk
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon clove
3 cups apples, peeled and chopped
1 cup raisins
1/2 cup walnuts

Directions
1 Grease & flour 2 (9") round pans.
2 In a large bowl with mixer at low speed, beat first 10 ingredients for 2 minutes.
3 Stir in apples, raisins& nuts by hand.
4 It will be very stiff.
5 Pour into pans.
6 Bake at 350 for 45 minutes.
7 Let cool
8 Frost with cream cheese frosting.

by: sandrajean

Pumpkin Bars

* Cake
* 4 eggs
* 1 c. vegetable oil
* 2 c. sugar
* 1 tsp. vanilla
* 2 c. pumpkin
* 2 c. flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1 tsp. cinnamon

Mix dry ingredients together, then add the other ingredients and mix well. Pour into an 11" x 17" pan. Bake at 350° for 20 - 25 minutes.

* Frosting
* One-half cup margarine
* 3 oz. cream cheese
* 2 c. powdered sugar
* 1 tsp. vanilla or almond flavoring

Mix together until creamy. Frost bars and sprinkle with nuts if desired.

Cantaloupe Nut Bread

1/3 cup shortening
2/3 cup sugar
1 egg
1-3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe cantaloupe, drained
1/2 chopped nuts
Small box raisins (optional)

In a mixing bowl, cream shortening & sugar. Beat in egg. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with cantaloupe until blended ( mixture will appear curdled). Fold in nuts. Transfer to a greased 8 x 4 x 2 loaf pan. Bake at 350 deg. for 55-60 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pan to wire rack.

by: bonnie

Chocolate Chip Banana Bread

2 cups sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup mashed ripe bananas (about 3 small)
½ cup shortening
2 eggs
1 cup semi-sweet mini chocolate chips (I used regular size milk chocolate chips. I’m a chocoholic)
½ cup chopped walnuts

Grease a 9x5x3-inch loaf pan; set aside. Sift together flour, baking powder, salt, and baking soda; set aside. Cream shortening and sugar. Add eggs and mashed bananas and mix well. Add the flour, baking powder, salt, and baking soda which had been sifted together and set aside. Mix well on medium speed. Stir in chocolate chips and walnuts.

Pour into prepared pan. Bake at 350 degrees F for 60 to 70 minutes or until cake taster comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Enjoy!

by: Dorothy

Whisky Glass Cookies

3 cups Fleishmanns margarine
1/2 pint whipping cream
6 cups flour

Mix margarine and cream with mixer. Cut in flour as for pie crust. (I use a stand mixer). Chill one hour or overnight. Roll thin (the ones in the pic were too thick) and cut out round shapes with a whisky/shot glass or other small round shape. Sprinkle with sugar and poke with fork three times (or they will puff up). Bake on greased cookie sheet 6-8 minutes.

I usually use flour and granulated sugar mixed to roll these out. Seems to work well.

Butter cream frosting

3 cups powdered sugar
1/3 cup butter, softened
1-1/2 t vanilla
about 2 T milk

mix powdered sugar and butter. Stir in vanilla and milk, beat until smooth. Add food coloring.

Frost one cookie and top with another to make a sandwich.

My Ex-husband's mother gave me this recipe. She got from a friend who insisted you must use Fleishmanns margarine. I'm sure it would work well with another brand but I've never taken that chance. LOL

by:Kathy

Soda Cracker Dessert

2 pkgs (4serving size) instant vanilla pudding powder
4 cups milk
84 (approx) UNSALTED soda crackers
2 tubs frozen Cool whip topping thawed

Beat pudding powder and milk together in bowl until smooth.
Spread a thin film of the pudding mix in a 9x13 pan so crackers will not shift around. Add a layer of crackers over this. Spread about 1/3 of the pudding mix over these crackers. Spread 1/3 of the Cool whip over the pudding. Repeat the layers twice more. Cover with saran wrap and refrigerate for at least 24 hrs to allow crackers time to absorb moisture from pudding and Cool whip. Longer is better! After crackers softened, drained crushed pineapple, sliced bananas or any other fruit sauce can be put on top or it can just be left plain. The crackers soften and taste just like the vanilla slices pastry from the bakery! Hope you enjoy this recipe.

by: sunflower50

Drunken Cinnamon Buns

2 Packages of frozen dinner rolls (1pack is 450-500g & contains 12rolls)

Cinnamon Glaze

1 cup Brown Sugar
¼ cup Vanilla Pudding mix powder (Instant)
2 tbsp Cinnamon, ground
½ cup Butter, melted


1) Place FROZEN buns into an oven safe dish/pan or casserole dish. (Buns should be crowded & can be 2 layers deep if desired. Make sure to allow for enough height for buns to expand in oven without overflowing the dish.)

2) Combine all Cinnamon glaze ingredients together and pour into the baking dish with frozen buns. Mix well so that all frozen buns are well coated.

3) Cover container with a cloth and allow to sit out unrefrigerated overnight (or 8-12hours) at room temp. (Do not skip this step!)

4) Put uncovered buns into the oven at 350°F for approximately 25mins (check at about 20mins)
N.B. If your oven tends to burn/brown things especially quickly, cover loosely with foil for the first 10mins or so

5) Remove from oven, let cool until you won’t burn completely your mouth.

6) Enjoy!



The recipe can be split into two containers and one set aside to bake for later. While I haven't tried freezing it prebaked (yet),it seems that would work espeically well ... then just set out overnight to defrost and bake as usual.

It's also easy to half the glaze recipe and bake with 1 package of buns (instead of two).

These are great because they're so simply to make and taste amazing!! They're also a great thing to send over to a family going through an illness, death in the family, or birth of a child ... either:
pre-baked, still frozen
pre-baked,defrosted (if defrosted keep in fridge up to 1day)
or
fresh from the oven, ready to eat (they reheat very very well.

Hope people like this !!

by: Kim

Coconut Cream Pie

4 eggs, well beaten
1 1/2 c. sugar
1/2c flour
2c milk
1-7oz. pkg. coconut
1 stick (1/2c.) melted butter.

Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350º. Id using a glass dish bake 40 min. or till center is set.

This is so could I couldn't believe it.

by: Lois

Buttermilk Scones

2 c. flour
1/3 c. sugar
1 1/2 tsp.baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tb. unsalted butter, chilled
1/2 c. buttermilk
1 large egg
1 1/2 tsp. vanilla extract (substitute lemon if you want)
2/3 c. currants or raisins (optional, or 1 cup or so fresh or frozen blueberries)
Preheat oven to 400
In a large bowl, stir dry ingredients together.
Cut butter into small cubes and distribute them over the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, mix wet ingredients together and blend into flour mixture. Try not to stir too much. With lightly floured hands, pat into an 8 inch circle on an ungreased pan. With a serrated knife cut into 8 wedges (you don't have to separate them). Bake 18-20 minutes until toothpick comes out clean. Let cool 5 minutes then transfer scones to a wire rack.
In order to get more than eight servings and to make them a little more diet-friendly, I pat out the dough and cut them with a biscuit cutter. I get about 12 that way.
by: Deb

Oatmeal Cookies

1 1/3 cup shortening
3 cups sugar
4 eggs
2 tsp salt
4 cups oats
4 cups flour
2 tsp nutmeg
2 tsp cinnamon
4 tsp baking powder
1 tsp baking soda
2-- 12 oz bags Hershey's Cinnamon chips
Oven 350*. Mix thoroughly shortening, sugar & eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 12-15 mins. Immediately remove from baking sheet.

by:janen

Lunar Rhubarb Cake

Batter:
1/2 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups rhubarb, chopped, 2" pieces
1 tbsp flour

Topping:
1/4 cup butter
2 tsp cinnamon
1 cup brown sugar

Batter: Cream butter and sugar until smooth and creamy; beat in egg and
vanilla. Sift together flour, soda and salt. Add to creamed mixture
alternately with buttermilk. (3 dry and 2 liquid) Toss rhubarb with
flour and gently mix into batter. Place in 9" x 13" pan. Topping:
Blend ingredients and sprinkle evenly over batter. Bake at 350 for 45
minutes. Cake should be browned, risen and coming away from the sides
of the pan.

by:absgrams

Reuben Casserole

Ingredients
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style or Thousand Island salad dressing
2 cups shredded Swiss cheese

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2. Spread bread cubes in the bottom of 9x13 inch baking dish. Spread sauerkraut (see note below) evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
4 Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly. Enjoy.

Note: Because we sometimes find sauerkraut a bit too crunchy and hard to digest, we simmer it first in a sauce pan with liquid (usually chicken bouillon mixed with water) for about 30 minutes. Softens it up just enough.

by: Abbie

Taco Soup

2 lb. hamburger (browned)
1 med onion (chopped)
1 pkg. taco seasoning
1 qt. pizza sauce
1 qt. water
10 oz. can chili beans

Brown hamburger and onion. Add remaining ingredients into crock pot. Let simmer for 1-2 hours. Serve with taco chips, cheddar cheese and sour cream.

by: ~Barb~

Grandma Jimmies Casserole

1 lb. hamburger (browned)
1 cup pasta (cooks) measure is dry cup
1 small onion (chopped)
1 or 2 stalks of celery (chopped)
1 small green ell pepper (chopped)
1 can crm of mushroon soup or your favorite cream soup
grated cheddar cheese
Saute onion, celery and green pepper. Mix together with browned hamburger. Add cooked pasta, add soup, and 1/2 cup water or milk. add 1/2 cup grated cheese and mix up. Place in casserole dish and generously top with grated cheddar cheese. Bake at 350 degrees for about 30 minutes or until cheese is bubbly. Serve with a salad and bread. Dessert is angel food cake with raspberry's. enjoy

Awesome Crockpot Chicken Breasts

4-6 boneless chicken breasts
2 Tbs. melted butter
salt and pepper to taste
1 pkg. dry Italian seasoning mix (Italian dressing mix)

Brush chicken with melted butter and sprinkle with seasoning mix.
Place in layers in crockpot. Cover and cook about 6 hours. About 5
hours into chicken cooking time, add all sauce ingredients.

Sauce:
1 can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 large onion, chopped
garlic to taste

Cook chicken in sauce for remaining hour. Remove chicken and serve on
platter. Pour gravy into gravy boat. Serve with rice or noodles.

Granny's Best Potato Salad

4 medium potatoes
4 eggs
4 large pickles (granny likes garlic or banquet dills)
2 green onions
Tiny dab of mustard
Best Foods Mayonnaise (just enough to moisten salad to your liking)
S&P, to taste

Boil potatoes until done, yet still firm. Let cool, peel and chop
into 1/2-inch cubes. Hard boil eggs. Let cool, peel and chop. Chop
pickles; slice green onions. Combine above 4 ingredients. Mix
mayonnaise, mustard, and S&P. Serve immediately or chill first.
Serves 6.

Mexican-Style Chicken Kiev

8 boneless skinless chicken breast halves
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional

Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).

In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.

Cheesy Baked Salsa Chicken

4 boneless skinless chicken breasts
2 Tbs. canola oil
2 large onions, thinly sliced
3/4 cup thick and chunky salsa of your choice
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded jack cheese
(Reserve 1/2 cup cheeses to garnish)
Optional garnishes:
diced jalapenos, green chile's, and sliced black olives on top before baking.

Heat oven to 350. Season chicken with salt and pepper and pepper and
lightly brown in oil. Set aside. Saute onion just until soft. Mix
cheeses, sour cream and salsa together. Spray a 9x13 baking pan with
Pam and arrange chicken breasts, then top with onions. Pour sour cream
mixture over and top with remaining cheese. Bake uncovered for 30
minutes.

Sesame Peanut Hummus

19 oz. can chickpeas, drained and rinsed
1/4 cup Skippy smooth peanut butter
2 Tbs. water
4 tsp. lime juice
2 tsp. toasted sesame oil
1 tsp. chili paste or hot pepper sauce
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Bertoli olive oil
1 Tbs. toasted sesame seeds

1. Combine chickpeas and peanut butter in a food processor and blend
until almost smooth, scraping down sides of bowl when necessary.
2. Blend in water, lime juice, sesame oil, chili paste, garlic, salt
and pepper until combined.
3. With motor running, drizzle in olive oil.
4. Transfer mixture to a serving dish. Cover and refrigerate for at
least 1 hour or overnight.
4. Sprinkle with sesame seeds just before serving

Date-Walnut Snack Bars

18 oz. pkg. yellow cake mix
3/4 cup brown sugar
3/4 cup butter, melted
2 eggs
2 cups chopped dates
2 cups chopped nuts (walnuts or pecans)

Heat oven to 350. Generously grease a 13x9 pan. Combine cake mix and
brown sugar in large bowl, blend well. Add melted butter and eggs.
Beat 2 minutes at medium speed. Stir in dates and nuts, blend well
(batter will be stiff). Spread evenly in greased pan. Bake 35-45
minutes or until edges are brown. Cool 10 minutes, run knife around
edge and cool completely. May use praline glaze (this makes the cake
to me).

PRALINE GLAZE
1/2 cup brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup Pet milk (a type of evaporated milk)

Mix all ingredients. Cook over low heat to 235 degrees. Beat lightly.
Pour over hot cake. May add nuts to glaze if desired.

by: Lyn

Party Mashed Potatoes

12 medium potatoes, cooked
8 oz. cream cheese
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs, slightly beaten
1/4 cup minced onion
1 tsp. salt
dash pepper

Mash potatoes. Add cream cheese and butter in small pieces. Beat until
melted and completely absorbed. Blend in sour cream. Add eggs, milk,
onion and seasoning. Beat until fluffy. Put in greased casserole and
refrigerate several hours or overnight. Bake at 350 for 45 minutes
until lightly brown. Serve in the casserole dish.

Michael's Best Button Mushrooms

6 Tbs. extra virgin olive oil
1-1/2 lbs. whole small button mushrooms, cleaned
3 Tbs. butter
Sea salt or coarse salt
1 Tbs. minced garlic
1-1/2 tsp. fresh chopped thyme leaves
2 Tbs. lemon juice
1/2 cup white wine
1 Tbs. chopped fresh Italian flat-leaf parsley

In a large skillet over high heat, heat the olive oil. When the olive
oil is hot, sprinkle the mushrooms in a single layer on the olive oil.
Do not move or stir the mushrooms until they have caramelized on the
bottom, approximately 2 minutes. If you toss them too soon, they will
release their liquid and begin to steam. When the bottoms are
caramelized, toss them and continue to cook for approximately 5
minutes.

Add the butter and continue to cook and toss for and additional 3 to 5
minutes, until beautifully browned. Season with salt and pepper and
add the garlic; saute another 2 minutes. Reduce heat to medium; add
thyme leaves, lemon juice, and white wine. simmer to evaporate the
liquid and until the mushrooms are glazed with the sauce.

Toss in the parsley, transfer to a warm bowl, and serve immediately.
Makes 4 servings.

LaDonna's Chicken Fried Steak (for 2)

2 pieces of cube steaks
1 egg, beaten
1 cup milk
1 cup flour
Canola oil for frying

Put oil in the bottom of your pan. I like to use an iron skillet, but
you can just use your favorite pan. Get your grease good and hot. That
is the trick to getting these good and crispy. Do not over crowd and
don't put in grease that isn't really hot.

Mix your egg and milk together. Mix well. Then dip one at a time, your
cube steak into the egg/milk wash. Then roll well in the flour,
coating both sides really well. Put in hot grease. Season to your own
taste. I use salt, pepper, season salt, chicken seasoning plus and
sometimes a little garlic powder. Let it brown good, then turn. Let
the second side brown well. Then turn every so often to keep from
burning. These don't take too long to cook. I then put out on a plate
that I have a paper towel on to help absorb grease.

Oatmeal Coconut Cookies

1 cup shortening
1 cup brown sugar
1 cup sugar
1 tsp. salt
1 tsp. vanilla
1 cup coconut
2 cups oatmeal
dash of nutmeg
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped nuts, optional
5 Tbs. water

Mix all ingredients together. Drop by spoonfuls on a light greased
cookie sheet. Bake at 350 for 8 to 10 minutes. Cool on wire rack.

Comment: I used Butter Flavored Crisco in this recipe, and it took the
entire 10 minutes of baking time, in an electric oven.

by: mapanda

Glazed Almond Bundt Cake

1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 tsp. almond extract
1-1/2 tsp. vanilla extract
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup ground almonds
1 cup milk
GLAZE: (optional)
1/4 cup milk
3/4 cup powdered sugar
1/2 tsp. almond extract
1/2 cup toasted sliced almonds

Heat oven to 350. Grease and flour 10" Bundt pan. Mix together the
flour, baking powder, salt and ground almonds. Set aside. In a large
bowl, cream together the butter and 2 cups sugar until light and
fluffy. Beat in the eggs, one at a time, then stir in the almond
extract and vanilla. Beat in the flour mixture alternately with 1 cup
milk, mixing just until incorporated. Pour batter into prepared pan.
Bake 60 to 70 minutes, or until a toothpick inserted into the center
of the cake comes out clean. Cool for 10 minutes and invert on a wire
rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze
ingredients; pour over warm cake.

Almond Pound Cake

This is a rich, fine textured cake. It needs no icing and is great
with sliced strawberries, but you could certainly make a powdered
sugar glaze and add 1/4 tsp. almond extract to the glaze and drizzle
it over.

1 lb. unsalted butter, at room temperature
1 lb. powdered sugar
6 extra-large eggs
2-1/2 tsp. almond extract
1 Tbs. vanilla extract
3 cups sifted flour

Turn oven on to 350 degrees. At low speed using an electric mixer,
beat together butter and powdered sugar until light and fluffy. Beat
in eggs, one at a time, then almond and vanilla extracts and flour.
Spread evenly in greased 10-inch Bundt or tube pan. Bake about 75-85
minutes. Remove from oven, cool in pan, then invert pan and turn cake
out onto a rack or cake plate to finish cooling. Leftovers will store
on counter several days if covered well in plastic wrap. Serves 16.

Easter Egg Chocolate Muffins

9 mini caramel-filled Easter eggs
1/4 cup plus 2 Tbs. milk
1 egg
1/4 cup mild flavored oil
1/4 tsp. vanilla
1 Tbs. cocoa
1-1/2 cups flour
2 tsp. baking powder
1/4 cup sugar

Grease nine muffin tins. Line with paper cases if desired. Unwrap mini
eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl. Sift the
cocoa, flour and baking powder into a bowl. Stir in sugar. Fold the
wet mixture into the dry ingredients, until just mixed. Fill 3/4 pans
with the mixture. Push a chocolate egg in the center of each muffin,
ensuring that a little of the chocolate mix covers each egg. Bake at
about 375 for about 12 minutes. Remove from the pans and cool. Ice
tops with chocolate icing and top with sprinkles.

Spiral Ham Salad

HONEY MUSTARD DRESSING:

2/3 cup mayonnaise
1 ts. honey
1 tsp. prepared mustard

SALAD:
2 cups cooked rotini (or other spiral) pasta (about 1-1/2 cups uncooked)
1/2 cup thinly sliced deli ham, cut into strips ( I used 1 cup diced
cooked ham)
1/2 cup diced celery
1/2 cup frozen peas, thawed
1/4 cup chopped sweet pickle or sweet pickle relish
1/4 cup chopped onion (I used green onion)
1 medium tomato, chopped (or 1 pkg. cherry or grape tomatoes)

Honey Mustard Dressing: Combine first 3 ingredients in small bowl.
Makes about 2/3 cup dressing. Put next 6 ingredients into large bowl.
Toss. Drizzle with dressing. Toss well. Scatter tomato over top. May
be stored in airtight container in refrigerator for up to 2 days.
Makes about 4 cups.

Fried Pickles

jar of hamburger dill slices.
sit them on a papertowel and sprinkle with salt...let set 20-30 minutes.
This will get some of the extra juices out and allow the breading to stick.

Roll pickes in flour.
Dip into egg white (only use the egg whites)
Dip into Italian PANKO bread crumbs

Place into pan of HOT oil and cook for about 2-3 minutes on each side

Set on paper towel to remove excess oils and serve.

I love dipping mine in ranch!

by: Stefanie

Honey and Spice Chicken

MIX:
1/2 c packed brown sugar
1/4 c melted butter
1/8 c honey
2 T soy sauce
dash lemon juice
Cayenne pepper (to your taste)

POUR:
Over 5 boneless, skinless chicken thighs

BAKE:
Covered at 425 for 15 minutes. Uncover and bake 15 minutes more.

SERVE:
over cooked brown rice

by: garnet

Red Enchilada Sauce

INGREDIENTS

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tsp minced onion
* 1/2 tsp dried oregano
* 2 1/2 tsp chili powder
* 1/2 tsp dried basil
* 1/8 tsp ground black pepper
* 1/8 tsp salt
* 1/4 tsp ground cumin
* 1 tsp dried parsley
* 1/4 cup salsa
* 1 (8 ounce) can tomato sauce
* 1 1/2 cups water


DIRECTIONS

1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

by: Rita E in AZ

Sour Cream Sauce for Chicken Enchiladas

1/4 cup margarine/butter
1/4 cup flour
1 1/2 - 2 cups chicken broth
1 cup sour cream
4 oz. can green chilies

Melt butter in saucepan. Blend in flour (whisking works best). Stir in broth gradually. Cook until thickened (typically has to come to a boil first), stirring
constantly. Stir in sour cream and green chilies. Cook until heated through, stirring constantly. Pour over enchiladas.

by: Mousebite

Two Ton Dessert

First: 1 cup flour
1/2 cup butter
1/2 cup nuts(I use pecans) chopped
Mix pastry and press into bottom of 9x13 pan. Bake 10-15 minutes at 350*.cool.
Second: 1 pkg.(8 oz.) cream cheese,softened
1 cup powdered sugar
Beat together until light. Fold in one large container of Cool Whip(13.5 oz.) Spread on cooled crust.
Third : Mix 2 pkgs. of instant pudding, any flavor and 2 1/2 cups milk until thickened. Spread on top of cream cheese layer.
Forth: Spread small container of Cool Whip on top. Sprinkle toasted coconut over this. Refrigerate for 1 hour

by: Sandy

Waldorf Salad

Ingredients

* 1/2 cup chopped, slightly toasted walnuts
* 1/2 cup celery, thinly sliced
* 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
* 1 sweet apple, cored and chopped
* 3 Tbsp mayonnaise
* 1 Tbsp fresh lemon juice
* Salt
* Pepper
* Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2.

American Club Restaurant's Three Nut Torte

from Mass Recipes

2 1/2 c. sugar, divided
1 c. whipping cream
1 c. coarsely chopped pecans
3/4 c. slivered almonds
1/2 cup coarsely chopped walnuts
1 c. unsalted butter
1 egg
1/2 tsp. vanilla
2 3/4 c. flour
1 egg white
1 tsp. water
Powdered Sugar

Melt 2 c. sugar in 2-quart heavy saucepan over medium heat, stirring
constantly. Add cream, stirring briskly until well combined with sugar. Stir
in nuts; cool, set aside. Cream butter and 1/2 c. sugar until light and
fluffy. Blend in eggs and vanilla. Add flour; mix well.

Spread 2 c. dough onto bottom and 1 1/2" high around sides of 10" spring
form pan. Spread nut mixture evenly over dough in pan. Roll remaining dough
to 10 inch circle.between wax paper. Place over nut mixture; pinch edges to
seal. Brush with combined egg white and water. Bake at 350F., 1 hour.

Cool. Dust with powdered sugar, if desired.

Makes 16 servings

Almost Tortuga Rum Cake

Serving size: 12

Tortuga Rum isn't available for sale to the public. It's only produced
in the Caribbean and used in Tortuga Rum cake. Whaler's Vanilla Rum
should be a close second.

Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake
1/2 cup finely chopped walnuts
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup milk
4 eggs
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum
1/2 cup vegetable oil
1 teaspoon vanilla extract

Rum Soaking Glaze
1/2 cup butter (NO SUBSTITUTE)
1/4 cup water
1 cup granulated sugar
1/2 cup Whaler's Vanille Rum - Hawaiian-style rum

For the Basic Cake Mix: Use an electric mixer on low speed to combine
the ingredients in a large mixing bowl until the mix is the
consistency of fine gravel, and all of the particles are almost equal
in size. (Basic Cake Mix may be stored in a container in the
refrigerator for 3 months. This makes about 5 cups of mix and may be
multiplied for other recipes as needed.)

For the Cake: Preheat oven to 325 degrees F. Spray a large (12-cup
size) Bundt pan with nonstick cooking spray. Sprinkle the chopped nuts
into the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla
extract in a large bowl and combine on medium speed with an electric
mixer for about 2 or 3 minutes. Scrape down the bowl halfway through.
Batter should be very smooth. Pour into prepared Bundt pan and level
out top. Bake until fully golden and tester comes out clean and cake
springs back - about 55 minutes. Remove from oven and place on cooling
rack while making soaking glaze.

Rum Soaking Glaze: In a small saucepan combine butter, water and
sugar. Bring to a boil carefully as mixture boils over very easily.
Reduce to a simmer and cook until sugar is dissolved and syrup is
combine well and a little thicker. Remove from heat and add the rum
and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake.
There is a lot of syrup and if cake doesn't soak it up right away just
wait a couple minutes and add the rest. It will take time to soak it up.

Cool cake completely in Bundt pan before turning out onto serving platter.

This cake is delicate, so once it is turned out, it cannot be moved
around easily. Can be eaten when fully cool, but it is better the next
day.


By: Laura

Apple Crisp III

peeled, sliced Granny Smith apples-enough to fill a square (8x8) baking dish about 1/2 way up.

3/4 cup packed light brown sugar
1/2 cup flour
3/4 cup quick oats
1 teaspoon (I use a little more) cinnamon
1/3 cup (little more if needed) butter or margarine.

Mix dry ingredients of topping....add butter & mix till crumbly(I use my hands). Add a little extra butter if too dry.....sprinkle over apples.

Bake 375x 30 min (or 350 x 45 min) till crust is crunchy.

by: Bernadette

Irish Soda Bread

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt 1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

by: Bluedragon

Asparagus Gratin

1 lb asparagus,stemmed and peeled 1 inch from bottom
6 slices prosciutto or thin sliced ham
3 tbls butter
1/2 cup fresh breadcrumbs
1/2 cup shredded Gruyere cheese

1. Cook asparagus in pot of simmering water until tender, 7 to 9 minutes. Drain

2. Divide asparagus into 6 equal bundles. Wrap each bundle with slice of prosciutto or ham; place in shallow flameproof dish.

3. Melt butter in small saucepan over medium-low heat. Add breadcrumbs; cook, stirring, 1 minute. Pour mixture over each bundle. Top with Gruyere cheese.

4. Heat broiler. Run bundles under broiler until cheese slightly browns, about 1 minute.

by: Georgia

Ham Noodle Dinner

2 1/2 cups uncooked egg noodles
1 celery rib, chopped
1 medium onion, chopped
1 TBLS canola oil
2 cups of cubed fully cooked ham
1 can of cream of mushroom soup undiluted
1 10 oz package frozen peas thawed
1 cup 4 oz shredded cheddar cheese
3/4 cup milk
1 tsp ground mustard
Cook noodles according to package directions, drain. Meanwhile, in a large
skillet, saute celery and onion in oil until tender. Stir in noodles and
remaining ingredients.
Transfer to a greased 2 qt baking dish. Cover and bake at 350 for 50-60
minutes or until heated through.

by: Kim

Seafoam Salad

1 lg can pears (drain the "juice" into a saucepan)
1 sm can crushed pineapple (drain, but do not use the juice)
1 lg block cream cheese
1 cup coolwhip (or whipped cream of your choice)
1 box lime jello

bring the pear juice to a simmer and add the jello, stir to dissolve.
While the juice is heating mash the pears & cream cheese together, stir in the drained pineapple.
Pour the jello over the pear mixture, stir to blend.
Put in fridge till partially set, add the whipped cream blend and return to fridge till fully set.

Do not add the pineapple juice, the jello will not set properly.
The recipe calls for 1 cup of "coolwhip", I get the medium size container and use the whole thing, (its around 2 cups).


by: Ellie

Peach Cobbler

2 lg. cans of canned peaches
1 stick of butter
1 box Butter Pecan cake mix

Partially drain peaches and put them in a 9x13 pan. Sprinkle dry cake mix over top of the peaches. Melt the stick of butter and drizzle it over the dry cake mix. Bake at 350 until golden brown on the top. Doesn't get much easier than that!

by:lindy

Spaghetti Sauce

1 1/2# lean ground beef
2 lg onions, coarsely chopped
2 T minced garlic (found in a jar in the produce section)
2 28-oz cans tomatoes (I prefer 1 diced & 1 crushed)
2 12-oz cans tomato paste
3 T sugar
2 T garlic salt
2 T Italian seasoning
1 T each ground oregano, pepper, paprika

Brown & drain meat, then add onions & heat just until beginning to soften. Add the rest of the ingredients, bring just to a boil, then cover & simmer 45 minutes to an hour. Taste & correct seasonings. You may need to add more sugar, a little at a time, if the tomatoes are acidic.

I use an 8-qt stockpot, for the room

by: Cindy

Mom’s Spaghetti Sauce

This is basically how I make it for the crock pot. You can also do it on top of stove but very slow. It needs to cook slowly for as long as possible.
2 Tab Olive oil
¾ cup chopped onion
¼ cup chopped green pepper
2 clove garlic
1 – 1 ½ lbs ground beef ( I use ground turkey)
1 can (lg) whole tomatoes (after you dump them in the crock pot you need to smash them up. I use a potato masher)
2 small cans of tomato sauce
2 tsp sugar (I’ve used Splenda)
1 Tabl dried parsley
1 ½ teas salt
1 teas dried oregano
1 teas dried basil
¼ teas pepper
Dash of worcestershire sauce and red pepper flakes (depending on how spicy you want it)
I also add some dried Italian seasoning as I think it needs more…not a lot…maybe a teas or so.
Heat oil, add onion, garlic and green pepper. Saute until tender. After this has cooked for awhile, add ground meat. Cook until browned. Drain oil.
In the meantime combine all other ingredients in Crock pot. Add browned meat and simmer for as long as you wish on low. The longer the better.
If you like mushrooms, you can add them after the sauce has cooked for awhile. I’ve also added browned and cut up Italian sausage.

Good luck
by: LindaN in Ocala/FL

Caramel Layer Bars

1 pkg caramels (recipe doesn't say what size package tho, I'd have to ask her. Or maybe somebody here knows?)
2/3 c evaporated milk, split
1 box German chocolate cake mix
3/4 c margararine or butter (melted all the way to pour it)
1 c chocolate chips

In double boiler, combine caramels and 1/3 c evaporated milk. Stir till caramels are melted.

In lg bowl, combine dry cake mix and remaining 1/3 c evap milk. Stir by hand till mixed well. Press 1/2 of this dough into 13X9" greased and floured baking pan. Bake at 350^ for 6 mins.

Remove pan from oven and sprinkle chocolate chps over baked crust. Spread caramel mixture on top. Add remaining dough on top of that*. Bake 15-18 mins at 350^. Cool; cut into squares. Store in covered container in fridge; they'll keep for a couple of weeks in there (if you don't eat them all first!). My friend said if she just leaves them out of the fridge, they get stale after a day or so, probably b'cuz of the evaporated milk.

*My friend said this is how she "adds the remaining dough on top of the melted caramel mixture". She said you can't just drop it by the spoonful and expect to spread it out, it's too thick for that and makes a mess of the hot caramel mixture. What she does is takes a couple of spoonfuls of the dough and makes patties of it between her two hands. She then places these patties in the pan, on top of the melted caramel mixture. This won't be perfect, the patties won't lie exactly end-to-end, but it will all spread out as it's being baked.

by: Audrey

Dried Beef Dip

2 - 8 oz. cream cheese, softened
2 TBLSP Miracle Whip Dressing
2 TBLSP Milk

Cream above together.

ADD: Chopped onion
Lawry's Seasoning Salt
Garlic Powder
1 pkg dried beef, cut-up in small pieces

Good served with Townhouse crackers.


by: Mary

Rustic Winter Vegetable Tarts

7 ½ C winter vegetables, peeled, seeded, cut into bite-sized chunks (think winter squash, turnip, sweet potatoes, red onion, parsnips, carrots, rutabagas; I also used whole cloves of garlic)
4 slices thick-sliced bacon, bite sized pieces, yes: RAW.
3T olive oil
2T fresh thyme (I just sprinkled on dried thyme to my liking)
1 pkg. rolled refrigerated unbaked pie crusts (both crusts)
1C crumbled feta cheese
1T balsamic vinegar
4 cloves garlic, minced (I did not omit this even though I put whole cloves in, too)

DO NOT pre-heat oven; the veggies roast quicker if they warm up with the oven.
In a large bowl, toss veggies with bacon, 2 T of oil, thyme and salt & pepper to your liking. Spread evenly on a 15x10x1 baking pan. Place pan on lowest rack of cold oven. Turn oven to 450*F. roast 35 minutes, stirring veggies every 10 minutes. (I roasted for closer to 40 minutes). i thought bacon would be too soft but it does crisp up when you bake the tarts.

Meanwhile, roll each crust to ~12x12 square and cut into 4 equal squares (8 total-doesn’t need to be exact). Divide between 2 cookie sheet lined with parchment (I just sprayed with Pam).

Remove veggies from oven, stir in ¾ C cheese, vinegar and minced garlic. Set aside. Leave oven on, adjust racks to lower center and upper positions.

Divide veggies among dough squares, leaving generous 1” borders; pleat as necessary to form tart edges. Sprinkle with remaining cheese (I just used the ¾ C cheese and no springs of fresh rosemary).

Bake 20 minutes or until tarts are golden brown; swap sheets if necessary. Drizzle with remaining oil and sprigs of fresh rosemary (I didn’t do this).

by: :)udi

Veggie Rollups

1 block of cream cheese
1 packet of Ranch salad dressing (not the dips)
1 bag of broccoli, cauliflower,carrots
10 flour tortilla shells
Soften the cream cheese and add in the packet of ranch dressing.
put the veggies in a food processor and finely chop. Add to the cream cheese mixture.

spread mixture onto the tortilla shells and roll. Place each roll in saran wrap and refrigerate a couple hours (overnight is better) and then unwrap and slice into 1/2" pieces.

They taste great dipped in salsa too

by:Stefanie

Italian Appetizer Bites

2 8-oz packaged refrigerated crescent rolls
½ lb thin-sliced deli salami
½ lb. thin-sliced provolone cheese
½ lb thin-boiled deli ham
7 eggs
1 C grated Parmesan cheese
2 12 oz jars roasted red peppers, drained

Heat oven to 350°F
Coat a 13 x 9 x 2" glass baking dish with cooking spray
Unroll 1 package of the crescent rolls and line bottom of baking dish.
Pinch seams together with fingers.
Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top.
Top with half of the roasted red peppers
Repeat layering with remaining salami, cheese, ham, egg mixture and peppers.
Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top.
Cover dish with foil; bake for 30 minutes
Uncover and bake 30 more minutes.
Cool for 1 hour; cut into 32 squares and serve

by:threadbear

Italian Marinated Salad

Cut up favourite veggies: broccoli, cauliflower, carrots, peppers, cherry tomatoes, mushrooms, onion, celery, cucumber, etc. Pour Italian salad dressing over top and let marinate overnight, stirring occasionally. Serve with a slotted spoon.

By: MaryP

Little Thimbles (Sciue Sciue)

1 1/2 c. Ditalini pasta (can sub penne or elbow)
1/4 c. olive oil
2 tsp. minced garlic
1 pound tomatoes, chopped
8 oz fresh mozzarella, cubed
8 lg. fresh basil leaves, chopped

cook pasta, drain.

heat oil in lg. skillet over med. heat. add garlic, saute until fragrant, about 1 min. add tomatoes and saute until heated through. Add cooked pasta. remove from heat, add cheese and basil; toss to coat. Season the pasta, to taste, with salt.

By:xsutah

Tomato Soup

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd.

Ingredients
1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
1/4 cup chopped fresh chives

Instructions

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

by: Maggie

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine
2/3 cup brown sugar, packed
2 large eggs
1 1/2 cups of OLD FASHIONED OATMEAL (not quick)
1 1/2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 6oz. package of Ocean Spray Craisins ..Original Dried Cranberries(I've used generic brands as well with excellent results)
2/3 cups of white chocolate chunks or chips(I used Nestle)

Directions:Preheat oven to 375. Beat together butter or margarine and sugar until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate bowl. Add slowly to butter/sugar mixture. Stir in dried cranberries and white chocolate chunks.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen of delicious, mouth watering cookies! Enjoy :)

by: xsjunky

Santa Fe Soup

1 lb hamburger
1 medium onion chopped
1 can beef broth
3 cans beans any variety or mixed
1 can corn
1 can regular Rotel diced tomatoes w/Chile's
1 can tomatoes any seasoning
1 packet Hidden Valley Ranch dry dressing mix
½ packet taco seasoning

1.Brown hamburger with chopped onion.

2.Mix all beans and vegetables undrained and broth into hamburger and onion mixture and cook until boiling.

3.Mix ranch dressing and taco seasoning packet in soup mixture and simmer for about 10-15 minutes

by: Christine

Mayonnaise Biscuits

3 c. sifted flour
6 tsp baking powser
1 tsp salt
6T Mayonnaise
1 1/4 c. milk

Mix ingredients and place on lightly floured board and knead lightly until smooth on one side. Roll to 1/2" thickness. Cut with floured cutter. Bake at 425 degrees for 12 minutes.

By: Lynette

Green Chili Enchiladas

1 pkg corn torillas
1lb hamburger
1 4 oz can green chilies
1 can cream of mushroom soup
grated yellow cheese
green onions
garlic salt
milk

Brown hamburger and season with green onions, garlic salt, and pepper. In blender mix together soup, green chilies and can of milk. Heat sauce til simmering and put tortillas in sauce one at a time till soft. Place in greased 9x13 pan and put hamburger and cheese inside tortilla and roll up placing seam side down. When all tortillas are prepared pour remaining sauce over and sprinkle with cheese. Bake at 375 for 10 to 15 min.

by: Lynette

Tator Tot Casserole

1lb ground beef
1 small onion, chopped
1 can french style/string green beans, drained
16 oz pkg of tator tots
1 can cream of chicken, mushroom, or celery soup, mixed with 1 can of milk.

Brown beef and onion; drain and layer in bottom of 13/9 baking dish. Layer beans, then tator tots. Pour soup milk/mixture over casserole. Bake covered at 350 degrees for 1 hour, uncovered for another 15 minutes.

by: lynette

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Directions
1.Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers

by: Sharpel

Stuffed Jalapenos

1 cup mayo
1 cup shredded cheese of your choice
1 cup sliced almonds (small package will do)
1 cup bacon pieces (package of bacon pieces will do)

Drain the jalapeno halves. Pat dry. (I use Faro brand jalapeno halves--these are sooo good) The above recipe is enough for 2 12 ounce cans of the Faro brand.

Mix all of the above. Stuff mixture into jalapeno half.

By: Irene

Taco dip

1 large container sour cream
1 package taco seasoning
2-3 Roma tomatoes
1 large package Taco Cheese
1 can refried beans

Optional
shredded lettuce
hot peppers


In a bowl, heat up the refried beans til they are able to be spread. Spread on the bottom of a 9X13 baking dish. You can also use a 9X9. Pour the package of taco seasoning into the container of sour cream and stir until well mixed. Place on top of the refried beans. Place in fridge for an hour. Spread with lettuce, and cheese, then top with tomato and peppers

by: Rachel

Shrimp & Macaroni Salad

1 lb. cooked medium salad shrimp, peeled and deveined
6 ounces elbow macaroni, cooked by package directions, rinsed and cooled
2 small or 1 large fresh avocado, peeled and chopped
2 stalks celery, finely chopped (do not use leaves)
6 green onions, finely chopped (and include some green)
1/4 cup mayonnaise with garlic salt & lemon pepper seasoning added until it is to your taste

Place cooked macaroni in large bowl, add shrimp, avocados, celery and green onions. Add dressing and stir gently.

Chill at least two hours in refrigerator.

Make sure the avocados do not have areas that have turned dark. This will cause the whole salad to look dark.

Bubba Gump’s Easy Shrimp

2-3 lbs raw shrimp
8 oz Italian salad dressing
1/4 cup melted butter
1/4 cup lemon juice
1/4 tsp black pepper
1/8 tsp garlic powder

Combine all ingredients and bake at 325 degrees for 20-30 minutes (or ‘til shrimp turn pink)

by:Becky