Breakfast Casserole

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
chopped green peppers
sliced mushrooms
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional
PREPARATION:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
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In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Fantasty Fudge

3 c. sugar
3/4 c. butter
2/3 c. (5 1/3 fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
2 c. Kraft marshmallow creme
1 c. chopped nuts1 tsp. vanilla
Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.

Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Chips
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Chips for Semi-Sweet Chocolate Chips.
FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Chips for Semi-Sweet Chocolate Chips.
FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Chips for Semi-Sweet Chocolate Chips and 1/2 cup chopped peanuts for pecans or walnuts.

Apple Crisp

5 medium tart apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
PREPARATION:
Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned. Serve with vanilla ice cream.

Pasta Salad

1 lb Garden Rotini
1 green bell pepper
1 small sweet onion
1 lb pepperoni
Italian salad dressing
1 lb sharp cheddar cheese
sliced black olives*
1. Cook the rotini according to the package
2. While rotini is cooking, slice your peppers and onions
3. Cut the pepperoni slices in half.
4. Next, cube cheeses into 'bite size' pieces.
5. When your rotini is done cooking, drain and rinse with cold water. Then transfer to a large serving bowl.
6. Add your onions, olives, peppers, pepperoni and cheese to the pasta and start tossing with your Italian dressing. Start off by adding small amounts of dressing, then more to taste.
7. Put into fridge to chill
You can also add chopped tomatoes, fresh mushrooms, etc.

Scalloped Potatoes

4 cups sliced raw potatoes
1 can Cream of Mushroom soup
1/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped onion
8 ounces shredded sharp Cheddar cheese
1 Tablespoon butter
PREPARATION:
Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, onion, and cheese. Dot with bits of butter. Repeat layer then combine soup and milk, then pour over potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender.
Take the lid off near the end of cooking to brown, or put under broiler for a few minutes. Serves 4 to 6.

Cream Cheese Chicken Enchiladas

3 Chicken breasts, cooked and cubed or shreded
1 can Cream of Chicken soup
8 oz. Cream Cheese
1 small can diced green chilis
1 can sliced black olives
Shredded cheddar cheese or mexican blend cheese, reserve some for top of enchiladas
Flour tortillas
Green Enchilada sauce, reserve half
Pour enough enchilada sauce to lightly coat the bottom of baking dish. Combine all ingredients except half of enchilada sauce and tortillas, spread mixture on tortillas. Roll tortillas and place in baking dish. Cover enchiladas with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 25-30 minutes. Serve with sour cream, salsa, guacamole, etc.

Chicken and Cottage Cheese Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
DIRECTIONS
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees F (175 degrees C).
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Cheese and Veggie Enchiladas

1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Fresh Asparagus and Chicken Casserole

1 (8 ounce) package egg noodles
1 1/3 tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 1/2 cups sour cream
1/2 teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
Spread half of the chicken mixture into the prepared dish. Arrange asparagus over chicken, spread cooked noodles evenly over asparagus, and top with the remaining chicken mixture. Sprinkle with Parmesan cheese.
Bake 30 minutes in the preheated oven, until lightly brown.

Orange Julius

6oz. Frozen Orange Juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tspn. vanilla extract
8-9 ice cubes
Combine all ingredients in blender except ice cubes. Blend for about 1-2 minutes, adding ice cubes one at a time.

Ice Cream and Peach Smoothie

1 large peach, sliced
1/2 banana
1/2 cup of peach or vanilla ice cream
1 cup of whole milk
Start by blending the peach slices with the banana and whole milk and until a smooth texture is formed. Add the ice cream last a blend for 30 seconds on low to keep the ice cream texture in the smoothie. A very great tasting and healthy peach smoothie for kids.

Peach Smoothie

1 large peach, sliced
1/2 cup of peach yogurt
1/2 cup of whole milk6 ice cubes
Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another minute on low setting. You may substitute fresh peaches with canned peaches with the syrup in this smoothie recipe.

Slushy Mandarin Orange Smoothie

3 mandarin oranges peeled and unseeded
1/2 cup of yogurt
1/4 cup orange juice1 cup of ice cubes
Blend the mandarin oranges with the yogurt, orange juice, and ice cubes until slush mixture is formed. The orange juice should provide sufficient taste.

Creamy Orange Smoothie

1 medium orange peeled and unseeded
1/2 cup of yogurt
1/2 cup of whole milk
Blend the oranges and milk together until well mixed. Taste to see if flavor meets your taste. Add sugar if needed and then blend with yogurt.

Non Dairy Strawberry Smoothie

6 large strawberries
1 cup Welch's Strawberry Breeze
1/2 cup ice cubes
Blend juice and with strawberries and add ice cubes until slushy consistency is formed. Soy milk may be used to replace juice for a thicker Straberry Smoothie Recipe.

Slushy Strawberry Smoothie

4 large strawberries
1 tsp of sugar
1/2 cup of whole milk
1 cup of ice cubes
Blend strawberries with milk on low speed till well smooth, than add ice cubes and blend on high. Add sugar and blend on high speed for about 1 minute. The texture should be slushy and smooth.

Thick Strawberry Smoothie

6 large strawberries
1/2 cup of your favorite yogurt
1/2 cup of vanilla or strawberry ice cream
1/2 cup of whole milk
First Blend strawberries and milk together until straberries are well blended, than add ice cream and yogurt and whip for just a little bit so smoothie remians thick.

Chocolate Banana Smoothie

1 1/2 banana cut into chunks and frozen
2 tablespoons of chocolate syrup or your favorite melted chocolate
1/2 cup of yogurt
1 cup of milk
Combine all ingredients in a blend until bananas are really mixed and chocolate is swirled

Banana Smoothie

1 banana1 cup of whole milk
1 cup yogurt(preferabbly strawberry banana yogurt)
4 large strawberries
Directions:Blend the banana and strawberries with the milk and yogurt until a smooth cremy texture is formed. For those who would like to add a shot of protein, ginko biloba, or other item, this smoothie is perfect for it.

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.

Red Potato Salad

3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery

Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Mozerella Chicken with Garlic Pasta

Mozzarella Chicken:
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve hot.

Garlic Pasta:
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Remove garlic slices, and discard. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Sprinkle with remaining Parmesan and parsley.

Chicken Cordon Bleu

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

Chili & Cornbread

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Cornbread:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted

Famous Butter Chicken

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Preheat oven to 375. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, and then in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear

Brown Sugar Meatloaf

1/2 C packed brown sugar
1/2 C ketchup
1 1/2 lbs lean ground beef
3/4 C milk
2 eggs
1 1/2 tsp salt
1/4 tsp pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 C finely crushed saltine cracker crumbs (about 10 crackers)
Preheat oven to 350Lightly grease a 5 x 9 loaf pan.Press the brown sugar into the bottom of pan and spread with ketchup.In a mixing bowl thoroughly mix all remaining ingredients and shape into a loafPlace loaf on top of ketchupBake in a preheated oven for 1 hr or until juices run clear.

Easy Chicken Stroganoff

2 T butter
1 lb chicken breast cut in strips
2 C. mushrooms1 med. onion, chopped
1 can Cream of Chicken soup
1/2 C. sour cream
4 C. egg noodles
Cook chicken in 1 T butter. Remove. Cook veggies in remaining butter. Stir in soup and sour cream. Heat until boiling. Return chicken. Heat thoroughly. Serve over hot noodles.

Peppermint Brownies from the kitchen of Dana Williams

3 cubes of margarine or butter
6 eggs
3cups sugar
1cup cocoa
3cups flour
1 tspn. salt
3 tspn. vanilla
Mix all together and spread in a large baker's sheet, bake at 350 for 20minutes. Remove from oven and sprinkle
1/2 bag of chocolate chips
over the top and let them melt, then spread around top of brownies.
Crush
2 candy canes
and sprinkle across the top (you don't have to add the candy canes, you'll still have yummy brownies!)

Slow-Cooker Chicken & Dumplings from www.CampbellsKitchen.com

Prep: 20 minutesCook: 8 hour s
Serves: 8
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken Soup
1 cup water 1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.
TIP: *Or on HIGH 4 to 5 hr.

Crock Pot Chow Mein

1 lb ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 (14 ounce) cans Chinese vegetables, drained
2 (1 1/4 ounce) envelopes brown gravy mix
2tablespoons soy sauce
hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
Transfer to crockpot.
Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.
Cover and cook on low for 4 hours or until celery is tender, stirring occasionally.
Serve over rice.

Crock Pot Lasagna

1lb ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese
1/2 cup grated parmesan cheese or asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozerella cheese

Brown ground beef, onion and garlic in frypan.
Add tomato sauce, tomato paste, salt and oregano.
Cook long enough to get it warm.
Spoon a layer of meat sauce onto the bottom of the slow cooker.
Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 4 to 5 hours.

Scoth-A-Roos-From the kitchen of Jessica Van Leuven

Melt on stovetop:
1c peanut butter
1c sugar
1c Karo syrup

Add to 6cups Rice Krispies
Spread in 9x13 pan

Melt
12oz chocolate chips
12oz peanut butter chips
Spread over Rice Krispy mixture, cool in fridge.

Lemon Bars

Combine
1 cup butter
1/2cup powdered sugar
2cups flour
Press into 9x13 pan to make crust and bake 15 mintues at 350.

Mix:
4 eggs
2cups sugar
Rind from 2 lemons
4Tbspn lemon juice
Pour over hot crust. Bake 20-30 minutes at 350. Sprinkle with powdered sugar. Cool in fridge 4 hours or overnight before cutting.

Jell-O Cheesecake

Crust:
1/2cube butter, melted
14 graham crackers, crushed
Mix and press into 9x13 pan.

Mix:
1 small Jell-O
1cup boiling water
Let cool.

Mix:
1 8oz cream cheese
1/2 tspn vanilla
1/2c sugar

Combine two mixtures and when almost set, mix in 1 small carton of Cool Whip. Pour over crust and let finish setting up.

Frosty Strawberry Bars

1c flour
1/4c brown sugar
1/2c chopped walnuts
1/2c margarine (melted)
Mix and press into bottom of pan. Bake at 350 for 20 minutes. Take out and cool.

In large bowl:
2 egg whites
1c sugar
2tspn lemon juice
2c fresh or 10oz frozen strawberries
Whip until stiff peaks are formed.
Add:
1c Cool Whip
Spoon over crust, sprinkle remaining crumbs on top.

Fudge Oatmeal Bars

Cream together:
1 c. butter or shortening
2 c. brown sugar

Add:
2 eggs
2 tspn. vanilla

Add:
2 1/2 c flour
1 tsp soda
1 tsp salt

Mix and add:
3 cups oats

Press 2/3 mixture in greased pan.

Melt 12oz. chocolate chips
Add:
1/2 tsp salt
1 tsp vanilla
1c condensed milk
2 Tbsp butter

Pour fudge over first mixture. Drop remaining mixture in dabs over fudge. Bake at 350 for 10-15 minutes. Do not overbake.

Chocolate Supreme Surprise

Crust:
3/4c flour
3/4c oatmeal
1c margarine
1c chopped nuts

Mix and spread in bottom and sides of 9x13 pan, forming a crust. Bake 30 minutes at 325. Cool completely.

Mix:
1 8oz pkg crm cheese, softened
1cup powdered sugar
1cup Cool Whip
Spread over crust.

Mix:
1 lrg. instant vanilla pudding
1 lrg. instant chocolate pudding
3 cups milk
Pour over cream cheese mixture

Spread:
2cups Cool Whip over pudding and top with chopped nuts. Chill several hours before serving, may also be frozen.

Cherry Torte

Combine:
1 1/3c oatmeal
1 1/2c flour
1c brown sugar, packed
1tspn baking soda
1 tspn salt

Cut in:
3/4 c shortening

Pat into bottom of 9x13 pan, reserving about 1 cup to sprinkle on top of cherries.

Bring to Boil:
3c pitted sour cherries
3c water
1c brown sugar mixed with 1/4c flour
Cook until thickened
Add:
Red food coloring
1/2 tspn almond flavoring
2 Tbspn. butter
Pour over crust, sprinkle with remaining oatmeal mixture. Bake approx. 20-25 minutes at 350.

Cheesecake Tarts

Cream Together:
1 8oz. pkg. cream cheese
1/4cup sugar
2 eggs
1 Tbspn. lemon juice

Nabisco Vanilla Wafers

Line a muffin tin with cupcake liners. Place a Nabisco Vanilla Wafer in bottom of a cupcake liner.Fill 2/3 full with cheesecake mixture. Bake at 350 for 10-15 minutes. Cool and refrigerate. Just before serving, remove wrappers and drop a spoonful of canned pie filing in center of each tart. Makes 18-20 tarts.

Filling for Cake

5Tbspn. flour
1cup milk
1 cup sugar
1cup butter (1/2cup margarine)
1 tspn. vanilla

Cook flour and milk until thick, stirring constantly. Cool completley. (VERY IMPORTANT)
Cream sugar, butter, and vanilla. Add flour mixture and mix until spreading consistancy.

Sugar Cookies

1 1 /2 cup sugar
1 cup shortening
2 eggs
4 1/2 cup flour
1/4 tspn. salt
1/4 tspn. soda
4 tspn. baking powder
1 cup milk
1 tspn. vanilla

Cream sugar and shortening. Add eggs and mix well. Add sifted dry ingredients alternatley with milk and vanilla. Mix well. Refrigerate one hour (I put mine in the freezer so it chills faster) before rolling and cutting into shapes. Bake at 350 for 8-10 minutes

No Bake Cookies

4 cups sugar
1 cup milk
1 cup margarine
6 cups oats
2 tspns. vanilla
6 Tbspn. cocoa
1 cup coconut

In saucepan combine butter, milk, and sugar. Boil and stir for 4-5 minutes. Remove from heat and add oats, vanilla, cocoa, and coconut. Spoon onto waxed paper and cool.

Oatmeal Cookies

3/4 cup shortening
1cup firmly paked brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1tspn vanilla
3 cups oats
1cup flour
1 tspn salt
1/2 tspn soda

Beat together shortening, sugar, brown sugar, egg, water, and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by rounded spoonful onto greased cookie sheet. Bake 12-15 minutes at 350. Can add chopped nuts, raisins, coconut, or chocolate chips.

Jamborees

Sift together:
3cups flour
1/2 tsp salt
Set aside.

Cream:
1 1/4c butter
1c sugar

Blend in:
2 eggs
2Tbspn. vanilla
Beat well. Add dry ingredients gradually, mix well. Drop by spoonful onto ungreased cookie sheet, dent centers with spoon and fill with jam. Bake at 350 for 8-10 minutes.

Cowboy Cookies

1c vegetable oil
1c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2c flour
1tsp soda
1/2 tsp baking powder
1/2 tsp salt
2 c oatmeal
chocolate chips
peanut butter chips
coconut

Mix together and spoon onto cookie sheet. Bake at 375 for 8-10 minutes

Chocolate Chip Cookies-From the kitchen of Diane Van Leuven

4 1/2 cups unsifted flour
2 tspn. baking soda
2 tspn. salt
2 cups shortening
1 1/2 cups paked brown sugar
2 tspn. vanilla
4 eggs
Chocolate chips

In small bowl combine flour, soda, salt. Set aside. In large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Stir in chocolate chips. Drop by spoonfull onto ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Cake Mix Cookies

1 box cake mix (chocolate or yellow)
1/4cup water
1/4 cup butter
1/4 cup brown sugar
2 eggs
Mix half cake mix with ingredients, add remaining cake mix. Beat well, then add chocolate chips. Bake in a pan as bars or as cookies at 350 for 12-15 minutes.

Tuna Noodle Casserole

2 3oz cans tuna
1c peas & carrots
1/2 c milk
3/4c buttery crackers, crushed
4oz (about 2 1/2 c) dry egg noodles
1 can Cream of Mushroom soup
1/4tsp garlic powder
Heat oven to 375. Cook noodles according to package, adding peas and carrots during the last 2 minutes of cooking, drain. In a seperate bowl, mix soup, milk, garlic powder. Stir in noodles, peas, and tuna. Transfer to a baking dish. Bake at 350 15 minutes. Top with craker crumbs and grated cheese, continue baking 5-10 minutes or until heated through.

Potato Egg Wraps

1 Tbsp. butter or margarine
6 eggs, slightly beaten
1 Tbsp. vegetable oil
3 cups frozen cubed hash brown potatoes
6 flour tortillas, warmed
Shredded cheddar or mexican blend cheese
Chunky salsa or picante sauce

In skillet over medium-high heat, melt butter. Add eggs. Cook and stir until just set. Remove eggs and keep warm. In same skillet heat oil. Add potatoes and cook 10 minutes or until browned, stirring often. Spoon potato mixture and eggs into tortillas. Top with cheese and wrap. Serve with salsa, sour cream, cheese,et. Can add peppers, onion, mushrooms, sausage, etc. Makes 6 servings.

Pork Chops and Wild Rice

4 pork chops cut into 3/4 pices
1/2 c onion
1 c rice
3 beef bullion cubes
1 1/3c. water
Brown pork in fat trimmings for grease. Remove chops, cook onion until tender. Add rice, bullion, water, then pork chops. Season with Season-All then cover and simmer 50-60 minutes. Serves 4.

Frankfurter Casserole

2Tbsp. butter
3/4 c. chopped onion
1 lb. hot dogs
2 1/2 uncooked egg noodles
1 can tomato soup
1c milk
1 c grated cheese
chopped parsley

Use a large skillet that has a tight fitting lid. Melt butter, saute onion and hot dogs 5 minutes. Layer noodles over hot dogs in skillet. Combine soup and milk, pour over noodles. Sprinkle cheese over top. Cover and bring to a steam. Reduce heat and simmer. Cook 25-30 minutes. Sprinkle with parsley and serve.

Finger Steak Batter

1/2 tsp salt
1c sifted flour
1tsp baking powder
1/4 tsp peper
3/4 c milk
1 egg, beaten
Sift 1/2 tsp salt, flour, and pepper. Add milk and egg.

Hawiian Haystacks

15 cups cooked rice
2 large cans Chow Mein noodles
10 cups chicken, cooked and cubed or shredded
12 cups chicken gravy (recipe below)
1 c. fresh tomatoes, diced
2 bunches chopped celery
2 lbs grated cheese
2 med. green onions, chopped
4 chopped green peppers
3 large cans sliced olives
3 large cans crushed pineapple
6 oz. coconut
sliced almonds
maraschino cherries
Layer all ingredients, salt and pepper to taste.

Chicken Gravy:
1/4 cups butter
1/2 tsp salt
1 c chicken broth
1/4 c flour
1/8 tsp pepper
1 c milk
Melt butter in saucepan, add flour, salt, and pepper. Stir in milk and chicken broth and bring to a boil. Boil for one minute. If it gets too thick, add more milk.

Chicken and Stuffing Casserole

4-6 chicken breasts, cooked and cubed or shredded
2 cans Cream of Chicken soup

Mix together and place in bottom of casserole dish. Prepare a large box of suffing (following given directions) and spread over the soup and chicekn mixture. Bake at 350 for approx. 30 minutes.

This is a great use for Thanksgiving leftovers!

Baked Spaghetti-From the kitchen of Eric Van Leuven

16 oz. spaghetti
1 lb. ground beef
1/2 cup chopped onion
1/2 tsp. minced garlic, wet
1 jar spaghetti sauce
1 can mushroom stems and pices
1 can sliced olives
1 can Cream of Mushroom soup
1/4 cup Parmesan cheese

Preheat oven to 350. Cook spaghetti and drain. In large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in pasta sauce, mushrooms, olives, and 1/4 tsp. pepper.
Place 1/2 the spaghetti noodles in greased baking dish. Spoon 1/2 sauce mix on top. Sprinkle with 1/2 cheese. Repeat layers.
Stir together soup, Parmesan cheese, and 1/4 c. water; spoon over top.
Bake, covered, for 35-45 minutes or until heated through. Uncover and bake 5-10 minutes more. Garnish with additional sliced and chopped parsley if desired. Serves 8-10.

Monkey Bread

15-20 Rhodes rolls, cut in 1/2 (Semi-thawed)
1 pkg. Butterscotch pudding (NOT instant)
1/2 cup butter
1 cup brown sugar
1/2 cup chopped nuts

Place rolls in greased bundt pan. Sprinkle pudding mix over rolls. Combine butter and brown sugar and heat to a boil. Add nuts to mixture. Pour mixture over rolls.
Let set overnight at room temperature.
Bake at 350 for 35-40 minutes. Let stand for about 30 seconds upon removal from oven and turn over onto serving plate. Experiment with this step, if you're too quick the glaze will be thin and runny but if you're not fast enough, the glaze will be too sticky and stuck to the pan. ENJOY!

Egg Nogg Punch

1 quart dairy eggnogg
1 ping vanilla ice cream
1 quart 7-UP

Combine eggnogg and softened ice cream. Slowly add 7-UP. Serves approx. 20

Cherry Dessert

Mix together until moistened and slightly lumpy:
1c. sour cream
1/4c. water
3 eggs
1 Betty Crocker Sour Cream White cake mix

Grease pan and spread batter.

21oz. Cherry Pie filling

Drop 4 spoonfulls of pie filling across batter and 6 rows down.

Bake at 350 for 25 mins.

Glaze:
1 1/2 c. Powdered Sugar
2Tbs. milk
1/4 tsp almond flavoring
Sliced almonds if desired

Drizzle over baked dessert.

Green Bean Casserole

3/4 cup milk
1/8tspn. pepper
10 3/4oz. can Campbell's Cream of Mushroom soup
2 (14.5 oz.) cans cut green beans, drained
1 1/3 cups FRENCH'S French Fried Onions

In a casserole dish, mix all ingredients except 2/3 cup fried onions. Bake 30 minutes at 350 or until hot; stir. Top with 2/3 cup fried onions, bake 5 minutes or until onions are golden.

Grilled Salmon Marinade

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. (Should marinade one hour on each side)
Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. (We put foil over the grill and spray with cooking spray.) Place salmon on the preheated grill, and discard marinade. Cook salmon for 6-8 minutes per side, or until the fish flakes easily with a fork.

Chicken Empanadas

6 Rhodes Texas™ rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
salsa
vegetable oil for frying
sour cream and grated cheese
If desiredSauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.Variation: Instead of frying, these can be baked at 350°F 20 minutes.

Beef Stroganoff

1 lb. hamburger
1 chopped onion
2 Tbsp. flour
1 tsp salt or garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. sour cream
Hot cooked noodles

Mix hamburger, onion, and butter and cook through.

Add flour, salt, and pepper and cook for a few minutes. Stir in cream of chicken soup and simmer 10 minutes (Can add a little milk so it's not so thick). Stir in sour cream. Serve over hot noodles.

Pumpkin Squares-From the kitchen of Shanna Clayson

Crust:
1 pkg yellow cake mix(put 1 cup aside for topping)
1 egg
3/4 C. melted butter
Mix all together and put in greased 9x13 pan

Mix:
2 eggs
2/3 C. evaporated milk
1 large can pumpkin pie filling(the kind with the spices already added
Put on top of crust mixture

1 C. cake mix
1/2 C. sugar1 tsp. cinnamon
3 T. butter
Mix together and sprinkle on top of 2nd layer.Bake @350 for 50-60 min.
Serve warm with Vanilla Ice Cream or cool in fridge and serve with Cool Whip.

Cheesy Chicken and Rice

2 chicken breasts, boiled and shredded
1 can cream of chicken soup
1 soup can milk
1 1/2 cup uncooked rice
Grated cheese
1 pkg. frozen broccoli
Onion Powder or chopped onion
salt and pepper

Mix soup, onion powder/chopped onion, and milk. Put 1/3 of mixture aside. Add to the rest of the mixture: rice, broccoli, cheese, salt and pepper. Pour into greased pan. Top with chicken, pour remaining soup mixture over chicken and top with cheese. Cover with foil and bake at 350 for 1 hour.

German Pancakes

1/4 cup margarine or butter
6 eggs
1 cup flour
1 cup milk
1/2 tspn. vanilla
Preheat oven to 400. Melt the margaring in a 9x13 pan. Beat together eggs, flour, milk, vanilla and pour into pan and bake 20-25 minutes. Cut into squares and serve quickly. Good with syrup, jam, jelly, honey, or fruit on top.

Taco Soup

2 lbs. ground beef
2 diced onions
2 15 oz. cans pinto beans
1 15 oz can kidney beans
1 150z can corn
2 15 oz can stewed tomatoes, loosely chopped
1 small can green chiles
1 pkg taco seasoning powder
1pkg ranch salad dressing powder

Brown beef and onions in skillet. Drain excess oil. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer 20 minutes. Serve with sour cream, chips, avacados, grated cheese, etc.

Pie Crust-From the kitchen of Ellen Ethington

6 cups flour
2 cups lard or shortening
1 Tbspn. baking powder
1 tspn. salt

Mix together using pastry cutter or your hands until crumbly, texture should resemble peas.

Add
3/4 cup water
1 egg
1 Tbspn. vinegar

Gently push together, DO NOT MIX HARD! Be gentle when handling the pie dough, mix it like you're making biscuits, not bread.

Brownies-From the kitchen of Diane Van Leuven

2 1/4 cup flour
3 cups sugar
3/4 cup and 3 Tbspns. cocoa
1 1/2 tspn. salt
1 1/2 cup oil
6 eggs
3tspn. vanilla

Mix all together, pour into 9x13 pan and bake at 350 for 20-25 minutes.

Raspberry Cheesecake with a Pretzel Crust

1 1/2 cup crushed pretzels
1/2 cup melted butter
1/2 cup sugar
8 oz. cream cheese
1 cup sugar
8 oz. Cool Whip
6 oz. pkg. Raspberry Jell-O
2 cups boiling water
pkg. frozen raspberries

Mix pretzels, butter, and sugar. Press into 9x13 pan. Bake 3 minutes at 350. Beat cream cheese and sugar, fold in Cool WHip. Spread on pretzel crust. Dissolve Jell-O in boiling water and add raspberries. Stir until berries are thawed. You can also add any leftover crushed pretzels. Pour over layers, refridgerate until set.

Pizza Crust-From the kitchen of Joanne Elliott

1 Tbspn. dry yeast
1 cup lukewarm water
1 tspn. salt
2 tspn. sugar
2 tspns. olive oil
3 1/2-4 cups flour


Mix flour, sugar, and salt.
Dissolve yeast in water, add flour mixture. Stir.
Add olive oil.
Stir until dough begins to for a ball, knead 8-10 minutes. Let rise til double, punch down. let rise 20 minutes. Roll out, form, top with pizza sauce and desired toppings. Bake at 450 for 20-25 mintues.

Creamy Baked Halibut Steaks

4 halibut steaks, 3/4 inches thick
salt
pepper
3/4 cup sour cream
1/4 cup dry bread crumbs
1/4 tspn. garlic salt
1 1/2 tspn. chopped chives
1/3 cup grated Parmesan cheese
1 tspn. paprika

Place steaks, close fitting, in shallow, buttered baking dish. Sprinkle with salt and pepper. Mix together sour cream, bread crumbs, garlic salt, and chives. Spread over steaks. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 400 for 15-20 mintues or until fish flakes with a fork. Makes 4 large or 8 small servings.

Banana Chocolate Chip Cookies-Jeff Stoker's Favorite!

3 cups flour
1 cup sugar
2 tspns. baking powder
1/4 tspn. baking soda
3/4 tspn. salt
2/3 cup shortening
2 eggs
1 cup mashed ripe bananas
1 tspn vanilla
1 12oz. bag chocolate chips

Combine flour, sugar, baking powder, baking soda, and salt. Set aside.
Beat shortening, eggs, bananas, and vanilla. Mix in dry ingredients, fold in chocolate chips. Drop by Tbspn. on greased cookie sheet. Bake at 375 for 10 minutes. Makes 3 dozen.

Sweet Chex Mix

9cups Corn Chex
9 cups Rice Chex
7 cups Golden Grahams
1 1/2 cups sliced almonds
1 cup coconut
2 cups sugar
2 cups Karo Syrup
1 1/2 cup butter
1 tspn. vanilla

In large bowl combine all cereal, almonds, and coconut.
On stove top combine sugar, Karo Syrup, butter, and vanilla. Boil for 2 1/2 minutes. Pour over other mixture.

Lemonade Fruit Dip

6 oz. can Frozen Lemonade
1 can water
1/2 cup sugar
12 oz. Cool Whip

Combine lemonade, water and sugar in medium saucepan and boil until they thicken slightly. (This will foam a lot while cooking, so be sure to use a large enough pan.) Cool. When cool, stir in Cool Whip. Chill.

Fruit Dip

8 oz. softened cream cheese
1/2 cup Cool Whip
1/2 cup marshmallow creme
2-3 drops red food coloring

Combine and mix well. Chill.

Lemon Fruit Dip

3.4 oz pkg Instant Lemon Pudding (not the meringue kind)
mix as you would for pudding using ONLY 1 cup milk
3/4 of a 12 oz. can Frozen Orange Juice concentrate
8 oz. Cool Whip

Mix all together. Chill.

Peanut Butter Caramel Dip

8 oz. softened cream cheese
1 cup Peanut Butter
1 cup Caramel ice cream topping

Cream the cream cheese, add caramel and peanut butter. Great with apple slices.

Cranberry Salsa-From the kitchen of Scarlett Gustin

1 lb. fresh cranberries, rinsed and chopped
1 cup sugar
2tspns. orange zest
3 medium size oranges, peeled and chopped
3 granny smith apples, peeled and chopped
2-3 serrano chilis, seeded and diced
1 bunch Cilantro, chopped
1 bunch green onions

Chop and dice to texture preference (a food processor comes in handy here!). Mix all ingredients together and chill any length of time. Served best at room temperature with chips or on turkey.

Gingerbread-From the kitchen of Brenda Gurney

1/2 cup butter
1 cup dark molasses
1/3 c up water
2 eggs
4 tspn. cinnamon
2 1/4 tsp. baking soda
1 tspn. ground cloves
1 1/2 cup sugar
1 tsp. salt
5+cups flour

Cream butter until light and fluffy. Beat in molasses, then add eggs and water. Stir in dry ingredients and chill at least one hour. Roll and cut dough. Bake at 350 for 10-12 minutes, depending on thickness of shapes.

Fresh Peach Salsa-From the kitchen of Ivette Schulkins

3 firm peaches
1 Tbspn. lemon juice
2 ripe tomatoes
6 green onions
1 Tbspn. chopped jalapeno peppers
1 Tbspn. coarsely chopped cilantro
6 Tbspns. vinegar
12 Tbspns. extra virgin olive oil
2 Tbspns. honey

Blanch peaches in boiling water and remove skin. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Blanch tomatoes in boiling water, then peel and seed. Cut into medium strips. Combine peaches and tomatoes. Add onion, peppers, and cilantro. Mix well.
Whisk together oil, vinegar, and honey and pour over other ingredients.

Texas Caviar-From the kitchen of Scarlett Gustin

Drain and Rinse:
2 15 oz cans Black Eyed Peas
1 15 oz can Black Beans
1 15 oz can Homini
1 15 oz can Diced Tomatoes

Add:
1 small can diced green chilis
1 green pepper, seeded and diced
1-2 cloves minced garlic
1 bunch of Cilantro, chopped
1 bunch of green onions, chopped
1 8oz bottle Italian Dressing
Salt and Pepper to taste

Mix together in a large bowl and marinate overnight. Serve with tortilla chips.

Variations-Olives, Garbonzo beans, all kinds of beans work.

Mississippi Mud

Cream:
2 sticks butter
2 cups sugar
4 eggs

Sift and Add:
1 1/2 cup flour
1/2 cup cocoa
1/4 tspn. salt

Pour into greased and lightly floured 9x13 pan. Bake at 35o for 25-30 minutes. Cover with mini marshmallows and return to oven until marshmallows are melted. Drizzel frosting over marshmallows.

Frosting:
1/2 stick butter
1/3 cup cocoa
2 cups powdered sugar
1/4 cup milk
2 tspn. vanilla

Maple Syrup-From the kitchen of Becky Stoker

4 cups sugar
1/2 cup brown sugar
2 Tbspns. corn syrup
2 cups water

Boil for 10 minutes.
Cool and Add:
1 tspn. vanilla
1 tspn. maple

Biscuits

2 cups flour
4tspns. baking powder
1 tspn. salt
1/4 cup shortening (I put in 2 Tbspns. extra. Can also use margarine, it makes them fluffier but don't use non-fat margarine)
2/3 cup milk-maybe more
Mix, roll out and cut. Bake at 425 for 10-12 minutes.

Blackberry Cobbler

3/4 cup sugar
4 cups frozen blackberries
1/2 cup butter or margarine
3/4 cup sugar
3/4 cup flour
2 tspn. baking powder
3/4 cup milk
Pinch of salt

Pour 3/4 cup sutar over blackberries and let stand. Melt butter in casserole under broiler. Make batter of sugar, flour, baking powder, milk, and salt. Pour batter into casserole dish over melted butter. Pour fruit over batter, bake 1 hour at 350. Great with vanilla Ice Cream

You can also use Peaches or Cherries with this recipe.

Rice Krispy Treats

3/4 cup margarine or butter
1 10 ounce pkg. mini marshmallows or 40 lrg. marshmallows
5cups Rice Krispy cereal
Melt margarine over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated; press into greased 9x13 pan. Cool, cut into squares.

Jell-O Salad

1 large container Cool Whip
1 small container Cottage Cheese
1 package any flavor Jell-O

Mix well and add:
Fruit (Orange Jell-O, use Mandarin Oranges; Straberry Jell-O, use strawberries or bananas; etc.)

Chicken Salad

2 cups cooked chicken, cubed or shredded
3/4 cup diced celery
1 tspn. grated onion
3 hard boiled eggs, chopped
Sliced olives
1/2 tspn. salt
1 tspn. paprika
1/8 tspn. pepper
Grated Cheese
Mustart
1/2 cup Mayonnaise

Toss lightly and chill. Serve on bread (really good on butter croissants). Can add tomatoes and lettuce.

Au Gratin Potatoes

1 bag hash brown potatoes
1 small carton of sour cream
Chopped onion
1 can cream of chicken soup
1 cube butter
Grated cheese
Garlic Salt

Mix together and put in baking dish. Can top with crushed Corn Flakes mixed with melted butter. Bake at 350 for 1 hour.

Holly's Baked Macaroni and Beef

This is a recipe that I just kind of came up with, so I don't have exact measurements.

Elbow macaroni, cooked in boiling salted water until soft, drain.
Browned Hamburger
Sliced olives
1 large can spaghetti sauce
Grated cheese
Basil, Parsley, salt and pepper to taste
I also add Parmesan cheese if I have it.


Mix all ingredients, saving some grated cheese for top. Put in lightly greased pan and bake at 350 for 30 minutes.

Tomale Pie

4 chicken breasts, cooked and shredded
1 pkg. tortilla shells, cut in fourths
3/4 lb. grated cheddar cheese

Sauce:
Combine but do not cook:
1 can cream of chicken soup
1 cup milk
1 small carton sour cream
1 small can green chilis

Layer:
Tortillas (in greased baking dish), sauce, and cheese. Repeat. Cover with foil, bake at 350 for one hour.

Zucchini Bread

1 1/2 cup flour
1 tspn. cinnamon
1/2 tspn. baking soda
1/2 tspn. baking powder
1/4 tspn salt
1/4 tspn. nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tspn. shredded lemon peel or lemon juice

Grease bottom of bread pan, set aside. Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
In another bowl, comine sugar, zucchini, cooking oil, egg, and lemon peel or juice. Mix well. Add dry mixture to zucchini mixture. Stir until just moistened. You can fold in walnuts or pecans if desired.
Spoon batter into the prepared pan. Bake at 35o for 55 minutes or until a toothpick comes out clean. You can substitute zucchini for one cup finely shredded, peeled apple for APPLE BREAD.

I like to bake the batter in muffin tins for ZUCCHINI MUFFINS.

The BEST Breadsticks-From the kitchen of Kalia Bowman

Mix together:
1 Tbspn. yeast
1 1/2 cup warm water

Mix seperatley:
2 Tbspn. sugar
1/2 tspn. salt
3 1/2 cups flour

Mix the two together and knead three minutes, adding extra flour if needed. Cover and let rise for 10 mintues. Spray a cookie sheet and make dough into breadsticks, (You can push dough to edges then cut, or you can shape each individual breadstick. We like them when they are about an inch wide, the thinner the crispier. Or you can twist them and then let rise to double). Then top with topping. Let rise to double.

Topping:
1/4cup butter
1/4 cup mayonaise
1/4 cup parmesan cheese
1/4 tspn. parsley flakes or basil
1/4 tspn. garlic salt

Bake at 350 for 20-25 mintues or until done.

Chex Mix

Wisk together:
1/2 cup oil
1 pkg. ranch dressing mix

Combine:
8 cups Crispix cereal
4 cups rice Chex cereal
4 cups corn Chex
2 cups pretzels
2 cups peanuts

Stir together, pour first mixture over cereal mixture. Spread on cookie sheet and bake at 350 for 20-25 minutes. Let cool completley and add M and M's

Chex Muddie Buddies

8 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tspn. vanilla
1 1/2 cup powdered sugar

Pour cereal into large bowl and set aside. Combine chocolate chips, peanut butter, and butter in one-quart microwavable bowl. Microwave on high for 1-1 1/2 minutes or until smooth. Be sure to stir often so the mixture doesn't burn.
Stir in vanilla. Pour chocolate mixture over cereal and stir until all pieces are evenly coated. Pour powdered sugar over cereal, place lid on bowl and shake so that all pieces are coated well. Spread on wax paper to cool. Store in airtight container.

Cinnamon Rolls

This recipe makes a lot, so you might want to half it.

3 1/2 cups warm water
3/4 cup sugar
1 Tbspn. salt
10 cups flour
1 cup oil
6 Tbspns. yeast
3 eggs

Cinnamon
Brown Sugar
Raisins and nuts if desired

Mix all together and let rest 15 minutes. Divide dough into three large balls (add additional flour as needed). Roll one ball out and spread with melted butter. Sprinkle with brown sugar, cinnamon, raisins, and nuts. Roll up and cut into rolls. Repeat this step for the remaining two portions of dough. Let rolls rise 10 minutes. Bake at 400 for 15-20 minutes.

Glaze:
4cups powdered sugar
1 cup hot water
2 tspns. butter

Heat butter on oven top until melted. Gradually add powdered sugar and water, don't add water all at once, just enough to get the desired consistancy. Cool and pour over rolls.

O'Henry Bars

3 cups oats
3/4 cup margarine
3/4 cup brown sugar
3/8 cup light corn syrup

Frosting: (I always double the frosting)
3/4 cup chocolate chips (I use dark chocolate chips if I have them)
3Tbspns. peanut butter

Combine oats and margarine in glass mixing bowl. Microwave 4-5 minutes uncovered or until heated through. Stir in brown sugar and corn syrup. Microwave 2 1/2-3 minutes or until heated and brown sugar is dissolved. Turn into greased 9x13 pan. Wet fingers and press mixture out to edges of pan.
Microwave chocolage chips in glass bowl 30 seconds and stir, repeat until chocolate chips are melted. Blend in peanut butter. Spread over warm pan mixture, refrigerate until chocolate is set, cut into bars.

Chicken Quesadillas

1 can cream of chicken soup
1 1/2 cup chopped or shredded cooked chicken (you can also use turkey or beef)
1/2 cup grated cheese
1/4 cup salsa
8 flour tortillas

Preheat oven to 425. Mix soup, meat, cheese, and salsa. Place tortillas on baking sheet. Top half tortilla with 1/4 cup of soup mixture. Moisten edges of tortillas with water, fold over and press edges together. Bake 5 minutes or until hot.

Baked Macaroni and Cheese

1 1/2 cup elbow macaroni
3 Tbspns. butter or margarine
1/4 cup onion, minced
3 Tbspns. flour
1 1/2 cup milk
1/2 tspn. salt
Dash of pepper
3cups grated chedar cheese
1/4 tspn. paprika

Cook macaroni in boiling salted water until tender. Drain. In a saucepan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, paprika, and cheese. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased casserole dish and bake at 350 for 30 minutes or until bubbly and lightly browned.

Holly's Chicken Enchiladas

3 chicken breasts, boiled and shredded
1 can cream of chicken soup
1 small carton sour cream
1 Tbsp. taco seasoning
1 can sliced olives
1 small can diced green chilis
1 cup salsa
Grated cheese
Tortillas

Mix all ingredients but save some cheese. Spread on tortillas and roll up. Place in greased baking dish and top with cheese. If there is remaining mixture, you can spread this over the enchiladas or you can also put salsa across them, then top with cheese. Bake at 350 for 45 minutes.

Shepherds Pie

This is a great use of Thankgiving or Christmas
dinner leftovers!

1 can tomato soup
1 can corn
1 can green beans
chopped onion
Mashed potatoes
Grated cheese
Hamburger
Salt and pepper to taste

Brown hamburger. Add onion. Stir in corn, green beans, and soup. Add salt and pepper. Pour mixture into baking dish. Top with masked potatoes and cheese. bake at 350 for 30 minutes.

6 Layered Mexican Dip

1 can refried beans

Mix:
2 mashed avacodos
2 Tbspn. lemon juice
1/2 tspn. salt
1/2 tspn. pepper

Mix in seperate bowl:
1 pt. sour cream
1 pkg. taco seasoning

Grated cheese
1 jar picante sauce or salsa
1 can sliced olives

Layer refried beans, avacado mix, sour cream mix. Top with cheese, picante sauce or salsa, and olives. Serve with tortilla chips.

Chicken Breast on Rice

1 can cream of mushroom soup and 1 soup can milk
3/4 cup uncooked white rice
1 can mushrooms
1 pkg. dry onion soup mix
2 chicken breasts, split in half

Heat oven to 350. Blend soup and milk, reserve 1/2cup mixture. Stir together remaining soup mixture with rice, mushrooms (undrained), and half onion soup mix. Pour into ungreased baking dish. Arrange chicken breasts on rice and sprinkle with remaining soup mix. Cover with foil and bake 1 hour. Uncover and bake 15 minutes more.

Parmesan Chicken

2 chicken breasts
1 beaten egg
3Tbs. milk
1/2 tspn. paprika
1/8tspn. pepper
1/2 cup pamesan cheese
2 Tbs. melted butter

Mix egg and milk. In another dish combine paprika, pepper, and cheese. Dip chicken in egg mixture, then coat with cheese mixture. Place in greased baking dish and drizzle chicken with melted butter. Bake at 375 for 45 minutes.

Strawberry Shortcake from the kitchen of Diane Van Leuven

White cake mix, prepared and baked according to directions on box (9x13). After baking, let cake cool and then turn out of baking pan onto platter or cookie sheet.

Frosting:
1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 8oz container cool whip

Mix softened cream cheese and powdered sugar. Add cool whip. Spread on cooled cake.

Topping:

1 large pkg strawberry jello
1/2 cup sugar
8 Tablespoons MAGIC GEL
4 cups water
Sliced strawberries

Thoroughly combine jello powder, sugar, MAGIC GEL. Add water and stir (wire wisk works best) until smooth. Add fresh or frozen berries. If using frozen berries be sure to drain them first. Spread over frosted cake.