Sticky Chicken

From the kitchen of Diane Brinkerhoff

Mix:
1cup ketchup
1/2cup brown sugar
1/4c oil
2Tbsp lemon juice
1Tbsp mustart
1tspn salt

Chicken tenders or chicken breasts.
Place chicken in baking dish and pour sauce over chicken. Bake at 350 for 1 hour and serve with rice.

Cheesecake Factory Cheesecake

CRUST:
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Apple Lemonade

1 bottle of apple juice
1 bottle of pear juice
1 2L bottle of lemonade
Combine and chill. Serve. Yum!

Whole Wheat Pumpkin Bread

Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. **Can add chocolate chips, nuts, etc.**
SPOON the pumpkin batter into prepared pan.
Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Chocolate Chip Pumpkin Bread

Contributed by Diane Brinkerhoff-If you don't have whole wheat flour or dry milk/fat free milk the previous recipe calls for:
3 1/2 cups flour
2 Tbsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
chocolate chips
Sift all dry ingredients together. Mix pumpkin, water, oil, and eggs. Mix all together. Pour into two well-greased loaf pans. Bake at 350 for 1 hour and 15 min. or until toothpick comes out clean. Cool before removing from pans. Sooooooo Yummy! (instead of choc. chips - you can use nuts &/or raisins)Sometimes we make this into muffins and adjust baking time.

Chocolate Peanut Butter Candy Dessert

Makes:
12 servings
What You Need
12 OREO Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces
Make It:
MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candy.

Potato Soup

Contributed by Callie Hodges
Ingredients:
4 ounces sliced bacon
12 cubes chicken bullion
10 cups water
1 onion finely chopped
10 large potatoes, peeled, chopped
4 ribs celery, chopped
1 tablespoon parsley flakes
1 cup butter, 1 cup flour
1 quart half-and-half
1 to 2 cups shredded cheese.

Fry the bacon in a skillet until crisp. Remove and crumble the bacon, reserving 1 to 2 tablespoons drippings. Dissolve the bouillon cubes in the water in a large saucepan over medium heat. Add the reserved drippings, onion, potatoes, celery and parsley flakes to the saucepan. Cook until the potatoes are tender; do not drain. Mash the potatoes coarsely in the broth. Melt the butter in a small saucepan. Stir in the flour. Cook until bubbly, stirring constantly. Stir into the potato mixture. Add the half-and-half. Cook until thiickened, stirring constantly. Serve in hollowed-out bread bowls. Top with the crumbled bacon and cheese. Yield: 10-12 servings.

Stacey's Recipes:

Below are several recipes from a friend of mine, she's a mother of 4 and a great cook! She and a few other women from her neighborhood get together each month and make A MONTH'S WORTH OF MEALS! They choose the recipes, make a list, and purchase the ingredients. Then their husbands watch the kids while they get together and prepare the meals. One day a month spent cooking and the freezer is stocked for the next four weeks!
Here are some of the yummy dishes they prepare in case you're looking for some freezable meals...

Cheesy Potato Soup

Cheesy Potato Soup

3 C cubed ham
1 bag of cubed hashbrowns
1 small onion
2 stocks of celery finely chopped
1 cube of margarine
1 C cheddar cheese
4 Tbspn. Flour
Salt
Pepper


1. Bring water to a boil in large pot. Add chicken bullion, let dissolve.
2. Make a white sauce with margarine, flour, salt, pepper. Add cheese.
3. Add onion, celery, ham, potatoes to water and bullion mixture.
4. Add white sauce to soup.
5. Cook until vegetables are tender and soup is heated

Can freeze in baggies and heat in crock pot or stove top when ready to eat.

Chicken Pot Pie

From the kitchen of Stacey Wilhelmsen
1/3 C butter
1/3 C flour
1 Tbs. onion flakes
½ tsp salt
¼ tsp pepper
1 ¾ C water
2/3 C milk
2 C cooked chicken cut up
1-10 oz pkg. frozen peas and carrots
Pastry for 2 pie crusts

1. Heat butter over low heat until melted.
2. Stir in flour, onion soup, salt, and pepper until smooth.
3. Add water & milk stirring constantly.
4. Heat to boil. Boil 1 minute while stirring.
5. Stir in chicken and frozen vegetables and set aside.
6. Line foil plate with pastry and pour in filling.
7. Put on top pastry, fold under edges, and cut slits in top.
8. Freeze
9. Cook 350 for 1 1/2-2 hours. Line edges with foil before cooking.

Chicken Parmesan

From the kitchen of Stacey Wilhelmsen

4-6 frozen Chicken breast
Jar of prego
Italian bread crumbs
Mozzarella cheese
Butter

In baggie, put parmesan cheese, bread crumbs, and 2 Tbs butter. Crumble and freeze separately.
In one 9x13 or 2 8x8 pans, put chicken in pan, pour sauce over, sprinkle cheese on top. Freeze. Bake 350 for 1-1 ½ hours. Last 10 minutes add breading on top. Serve with pasta.

Chicken Fettuccine Alfredo

From the kitchen of Stacey Wilhelmsen

4 chicken breasts cooked and cubed
1 pkg dry Italian Seasoning Mix
8 oz. cream cheese
1 can cream of chicken soup
1 cup milk
1 pkg. angel hair noodles

1. Mix seasoning, soup and milk and blend well.
2. Place in gallon size baggie.
3. Thaw and serve w/ noodles. Can put in crock pot to heat or oven top

Chicken Cordon Bleu

From the kitchen of Stacey Wilhelmsen

6 fresh chicken breasts
6 slices of ham
6 slices of swiss cheese
Bread crumbs


Sauce:
2 Tbs Butter
2 cans cream of chicken soup
2 Tbsp. parmesan cheese
½ tsp. bread crumbs
Dash of pepper
¼ c parmesan cheese

Freeze sauce in freezer bag. Add to chicken last 10 minutes of baking.

Pound and flatten chicken breast. Place ham and cheese on breast. Roll up and hold with a toothpick. Roll in melted butter and then in bread crumbs. Put in 9x13 pan. Freeze. Cook 350 for at least 2-3 hours.

Shredded Pork Burrito

From the kitchen of Stacey Wilhelmsen

1 Pork Roast
Tortillas
Green enchilada sauce
Cheddar cheese

Cook roast in crock pot until shreds. (all day) Mix meat, sauce, and cheese together. Put in tortilla. Fold and put in 8x8 pan. Leftover sauce and cheese put on top. Freeze. Garnish with tomato and lettuce. Bake at 350 for 1-1 ½ hours.

Sesame Seed Chicken Strips

From the kitchen of Stacey Wilhelmsen

Chicken tenders
1 cup Mayo
Squeeze of mustard
½ C sesame seeds
Dry onions
Ritz crackers

Dip in wet mixture and roll in dry. Cook 350 for 20-25 minutes

Time To Spare Spuds

From the kitchen of Stacey Wilhelmsen

6 large potatoes, baked
1 C sour cream
1 C shredded cheddar cheese
1 green onion, chopped
¼ C milk
1 T parsley
1 tsp salt

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley, and salt. Fill shells. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow baking dish. Bake uncovered, at 400 degrees for 20-25 minutes or until golden and heated through.

Lasanga Toss

From the kitchen of Stacey Wilhelmsen
1 pkg. bow tie noodles
1 lb hamburger
½ cup chopped onion
1 egg
1 garlic clove
2 cups sauce or jar of Prego
1 to 2 cups Ricotta cheese or cottage cheese
1 tsp Italian seasoning
2 cups shredded mozzarella
Shredded parmesan on top to cover or mozzarella


Cook noodles for 7 minutes or half the regular time, drain, set aside. Brown meat and onions and garlic, drain. Combine all the ingredients and put in two 8x8 pans. Freeze. Cook at 350 for about 1 ½ hours.

Ranch Chicken

From the kitchen of Stacey Wilhelmsen

1 C cornflakes crushed
1 C parmesan cheese
1 pkg ranch
1 pkg frozen chicken breasts

Dip chicken breasts in butter then in cornflakes,cheese, ranch mixture. Put in freezer baggie. Cook at 350 until done. Good with instant mashed potatoes with garlic salt, parsley and sour cream

Flavorful Beef Stir-Fry

From the kitchen of Stacey Wilhelmsen
2 Tbs. cornstarch
2 tsp. sugar
6 Tbs. soy sauce
¼ cup apple juice, or water
1 pound boneless beef round steak, cut into thin strips
1 pkg. favorite veggies

In a bowl, combine cornstarch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; put in baggie and freeze. Thaw or cook on stove top. Cook until meat is done. Cook veggies and add to the meat. Serve over rice.

Ham & Cheese Sandwiches

From the kitchen of Stacey Wilhelmsen

36 Rolls (Sam’s Club)
2 lbs ham (Have store slice as thin as possible. It falls apart into pieces.
1 lb shredded mozzarella cheese
1 lb shredded cheddar cheese
½ c Mayo
1 tsp mustard

1. Mix ham and cheese in big bowl (with hands)
2. Combine the mayo and mustard add to ham mixture.
3. Slice roll, lightly butter and add a big spoonful of mixture.
4. Wrap in saran wrap.

Microwave for 30-45 seconds

Chicken Tortilla Soup

From the kitchen of Stacey Wilhelmsen

3 boneless, skinless chicken breasts cooked and cubed
4 cans chicken broth
Cumin
1 can Mexican style corn
1 C salsa
Cilantro
Tortilla chips
½ C uncooked rice

1. Add everything (except rice and chips) and put in a baggie.
2. Freeze
3. warm over stove or in crock-pot. Add rice.
4. Top each bowl with tortilla chips.

Streusel Topping For Apple Pie

1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembes coarse crumbs.

Bake the pie at 400 degress for 25 minutes, remove from oven. Sprinkle topping over pie and return to oven for 20 additional minutes.

Chocolate Chip Brownies

This recipe is from Motherhood for Dummies
3/4 cup butter, melted
2 1/4 cups packed brown sugar
3 eggs
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 TBS vanilla extract

Directions
1. Preheat oven to 325* degrees.
2. In large mixing bowl, combine butter and brown sugar; cool slightly. Beat in eggs, one at a time. Add vanilla. In a separate bowl, combine flour, baking powder, and salt; add to sugar mixture and mix well. Stir in chocolate chips.
3. Pour batter into a 9x13 pan. Bake for 25 - 30 mins. When almost cool, cut into squares.

Chocolate Chip Cookie Dough Brownies

This recipe is from Mommy, What's For Dinner?
Brownie: *You can use this recipe which was given with the original recipe, or you can make your favorite brownies*
1/2 c. cocoa
1 1/2 c. flour
1c. Oil
4 eggs
2 tsp. Vanilla
2c. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 c.Chopped Pecans (opt.)

Mix and pour into a greased 9x13 pan. Bake @ 350 for 30 min. or until brownies test done.
Wait till completely cool before adding filling.

*Filling:
1c. Butter (softened)
1c.Packed brown sugar
1/2c. Sugar
4 TBS. Milk
2 tsp. Vanilla
2c. Flour
Mix well & spread over cooled brownies. Chill until firm.

Glaze:
1c. Semi-sweet Chocolate Chips
1 TB. Shortening
Melt gradually until smooth. Immediately spread over filling.

Cut into small squares. Chill until ready to serve.

*I also added chocolate chips to the filling.

Ranch Sesoned Chicken

4-6 chicken breasts
1 pkg. Ranch Dressing mix
black pepper
paprika
olive oil

In a 9x13 pan, drizzle olive oil. Place chicken breasts in pan and sprinkle with Ranch seasoning. Lightly sprinkle black pepper and paprika. Bake at 350 until done and chicken is no longer pink.

Tortilla Roll-Ups

12 flour tortillas
8 oz cream cheese, softened
1 cup sour cream
3 Tbsp. chopped green onion
1 can diced green chilles
1 can chopped black olives


Combine cream cheese and sour cream. Add onion, chilles and olives. Spread mixture on tortillas and roll, slice into pinwheels.

You can also add thinly sliced deli meat such as turkey, ham, or chicken breast on top of the cream cheese mixture.

Grilled Chicken Marinade

Boneless, Skinless Chicken Breasts
Equal parts Soy Sauce and Italian Salad Dressing

Mix:
Soy Sauce
Italian Dressing

Pour over chicken breasts and marinade 20-30 minutes.
Place chicken on grill and brush with remaining marinade while cooking.

Chicken Alfredo-From the Kitchen of Callie Hodges & her sister Courtney!

1cup of milk
2 tble of butter
8 oz cream cheese
garlic salt
basil
at the end add 1/2 c to 1cup shredded parmasan cheese

*I also cook chicken with basil and garlic salt and add to pasta. We like to set some alfredo sauce aside before tossing with pasta because the noodles tend to get a little dry. This also makes the leftovers better and is yummy for dipping breadsticks.

Toss with pasta: bowtie, fettucini, etc. Sauce is also great on chicken pizzas.

Lemon-Basil Potato Salad-From the Kitchen of Crystal Ashton

3-5 pounds potatoes
1/4 cup fresh lemon juice
4 garlic cloves, minced
3/4 cup fresh basil, chopped
1 Tablespoon Dijon mustard
1 teaspoon salt
2/3 cup olive oil
1 pound bacon, cooked and crumbled
6 oz freshly grated parmesan cheese
Peel and cube potatoes. Boil just until tender. Drain and cool
Whisk together lemon juice, garlic, mustard and salt. Whisk in oil. Pour over potatoes and gently toss to coat. Sprinkle in basil, cheese and bacon and toss.

Sour Cream Chocolate Cake-From the Kitchen of Crystal Ashton

Cake:
2 eggs
2 cups sugar
1 cup sour cream
2/3 cup warm water
1 teaspoon baking soda
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 cup baking cocoa
Mix eggs, sugar and sour cream until smooth. Gradually add half the water, baking soda and vanilla. Add half of the flour, salt and cocoa. Mix until smooth. Add the remaining ingredients.

Bake at 350 degrees for 30 minutes or until the cake springs back when touched in the center. Frost with chocolate cream cheese frosting when cool.

Chocolate Cream Cheese Frosting:
1 can Betty Crocker Milk Chocolate Frosting
1 package cream cheese, softened
1 cube salted butter, softened
6 oz baking chocolate, melted
Powdered sugar
Cream chocolate frosting, cream cheese and butter until smooth. Stir in melted chocolate. Add enough powdered sugar until desired consistency is reached.

Deviled Eggs

8 hard boiled eggs-I've found that the easiest way to peel eggs is to run cold water over them immediatley after removing them from the stovetop and letting them sit for a few mintues before peeling.

Slice peeled, hard boiled eggs in half and put the yolks in a bowl. Let the yolks cool before smashing them or I find they get too lumpy and crumbly and make the filling a weird texture.
Smash the cooled yolks and add:
3 Tsp. mayonaise
1 Tsp. mustard
1 Tsp. pickle juice
Salt and Pepper to taste
Stir and spoon into sliced egg whites
Sprinkle with paprika

Sloppy Joes

2 lbs. ground beef
1 can cream of mushroom soup
1 onion (chopped)
1can tomato soup
½ soup can of water
1 large carrot (shredded)
1 TBLS vinegar
2TBLS brown sugar
1/8 tsp salt
4 tsp. mustard
Brown ground beef.
Sauté onion and carrot.
Add all ingredients together.
Stir over medium heat.
Serve warm and over toasted hamburger buns.
Can garnish with shredded cheese and sour cream if desired.

Holly's Chicken & Black Bean Burritos

4 chicken breasts
4 cups water
1 1/2 pkgs. taco seasoning

Place chicken in large pot. Mix taco seasoning in water and pour over chicken. Bring to boil, reduce heat and cover. Let simmer about 20 minutes or until chicken is cooked. Remove chicken from pot and pull apart with forks to shred. Return to pot and cover, add 1 small can diced green chilies and let simmer 20 minutes more.

Prepare 2 boxes Rice-A-Roni Mexican Style rice according to package directions.

2 cans black beans, drained.

1 large onion cut into strips and sauted in butter.

Grated cheese

Sour Cream

Salsa or Picco De Gayo

1 medium size can Salsa Verde

1 pkg. large tortillas, burrito size

Warm tortillas in microwave-I heat mine individually for about 20 seconds.

Layer on tortilla:
Rice
Black Beans
Chicken
Onions
Cheese
Sour Cream
Slasa/Picco De Gayo

Fold tortilla and drizzle Salsa Verde over top.
*This makes quite a bit, so you may want to half the recipe depending on how many you are serving.*

Holly's Bean Dip

1 large can refried beans
8 oz cream cheese
2 cups salsa

Heat refried beans on stovetop, add cream cheese until completley mixed. Remove from heat and add salsa. Serve with tortilla chips.

You can also add:
Grated cheese
Taco Seasoning depending on your taste

Chicken & Broccoli Alfredo with Bowtie Pasta

I came up with this the other night, so I don't have exact measurements, sorry!

1 envelope Alfredo sauce mix (found by the gravy mix, taco seasoning, etc)
2 chicken breasts, cubed
Frozen Broccoli
Bowtie Pasta
Parmesan Cheese

Boil water and cook pasta.
Saute cubed chiken until no longer pink. You can add seasonings like Oregano and Basil while cooking.
Prepare Alfredo sauce according to package directions.
Cook broccoli in microwave.

Combine all and lightly toss, top with parmesan before serving.

Chewy Oatmeal & Chocolate Chip Cookies

These are now my FAVORITE cookies!

INGREDIENTS
1 cup butter, softened *I used 1 cup shortening instead*
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

***I doubled the recipe and only baked a third of the dough. The rest of the dough I rolled into balls and froze on a cookie sheet, then placed them in freezer bags and put them in the freezer. Now I have cookies ready to bake whenever I want them!***

Jelly Rolls-From Elsie Van Leuven and Kay Jones

3 eggs beaten
1 Tbsp milk
1 1/2 tsp baking powder
3/4 C sugar
1/2 tsp vanilla
1 C flour
1 Tbsp melted margarine

Beat in order given.

Line a cookie sheet with wax paper. I spray Pam with flour on the wax paper so it will peel off the baked cake part of the jelly roll. Bake on cookie sheet 12 minutes at 350 degrees until a golden tan color . (The time may need to be adjusted, according to your own oven). Turn onto cloth sprinkled with sugar so it won't stick, to roll. Peel off the wax paper. Spread jelly or jam on roll and roll up, using cloth to help roll, cut and serve. Serves 12.

Saucy Little Meatloaves-Michelle Williams

1 1/2 lbs. ground beef
3/4 c. Quaker Oats
1 1/2 tsp. salt
1/4 c. diced onion
1 egg, beaten
3/4 c. milk
1/4 tsp. pepper

For meat loaves, combine all ingredients thoroughly. Shape into 6 individual meat loaves in shallow baking pan.

1/3 c. catsup
1 tbsp. brown sugar
1 tbsp. prepared mustard

Combine all ingredients; spread over top of each loaf. Bake 350 degrees about 35 minutes.

*You can also top them with sharp cheddar cheese. It's kind of like a cheeseburger then, but it still tastes great.

Raspberry Cream Cheese Brownies-Michelle Williams

Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
>2 large egg whites
3 tablespoons raspberry preserves


Preheat oven to 350°.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Photo: From Cooking Light magazine

Cool 'n Easy Strawberry Pie-Michelle Williams

2/3 cup boiling water
1 pkg. (4-serving size) Strawberry Flavor Gelatin
Ice cubes
1 tub (8 oz.) Whipped Topping, thawed (Lite tastes fine)
1 cup chopped, fresh strawberries
1 graham cracker (or Oreo) crumb crust
1 cup sliced, fresh strawberries

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

Photo is from jello.com

Chocolate Pudding Pie-Michelle Williams

For the filling:
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs. cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust, made with chocolate cookies (or pie pastry like I use)


For the topping:
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

Directions:
To make the filling, in a heavy nonaluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute.

Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours.

To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie; serves 8.

Chicken & Broccoli Alfredo

8oz. linguine
1c. fresh or frozen broccoli flowerets
2Tbs. butter
1 lb. chicken breasts, cut into 1 1/2" pieces
1 can Cream of Mushroom Soup
1/2c. milk
1/2c. grated Parmesan cheese
1/4tsp. grated black pepper

Prepare linguine according to package directions in 3qt. saucepan. Add broccoli during last 4 minutes of cooking time. Drain well.
Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
Stir soup, milk, cheese, pepper, and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with additional Parmesan cheese.

Mozzerella Garlic Bread

1 loaf of French Bread (I buy the kind with seasonings baked on, like garlic parmesan or sun dried tomato, but regular french bread works, too)
Butter, softened
Garlic Salt
Parmesan Cheese
Parsley Flakes
Mozzerella Cheese

Slice French bread. On each slice, spread butter. Sprinkle with garlic salt, parsley, parmesan cheese, and top with mozzerella cheese. Place under broiler until cheese melts and bread is lightly toasted.

Lasanga Rolls

From Motherhood for Dummies

1 Package of lasagna noodles
2 Cups mozzarella
1 (15 ounce) Ricotta Cheese
1 (8-10 ounces) thawed and chopped spinach
1 (28 ounce) Pasta Sauce Jar
1 TBS Oregano
1 1/2 tsp Basil
Salt & Pepper
1/2 small onion



1. Cook noodles till they are almost done, then drain and set aside


2. In large bowl mix together mozzarella cheese, ricotta cheese, chopped spinach, onions, oregano, basil, some salt and pepper (salt & pep to your taste)


3. Lay out noodle flat and spread a thin layer of cheese mixture evenly. Then spread a thin layer of pasta sauce. Roll noodle up and place in pan (9x13), seem down.

4. When all noodles are rolled in pan, sprinkle salt over the bare noodles. Then top the remaining pasta sauce over the noodles. If you have any cheese mixture left over, plop a little dab on each noodle. I always like to sprinkle any left over mozzarella cheese too.

5. Bake in oven at 350* for 30 mins or until hot an bubbly.

Santa Fe Chicken

3 chicken breasts
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 can sliced black olives
1 cup taco sauce
1 cup sour cream
2 cups shredded Cojack cheese
PREPARATION:
On stovetop, heat olive oil in large skillet and cook chicken. (I add taco seasoning to mine) then add the garlic and onion until tender. Stir in black beans, taco sauce, sour cream, olives, and salsa. Heat until bubbly, sprinkle with cheese and melt.
Serve in tortillas or over corn chips. Garnish with sour cream, chopped tomato, lettuce, guacamole, etc.

Pasta & Peas

½ package frozen peas (16 oz. bag)
½ yellow onion peeled and sliced thinly in quarters
2 or 3 tablespoons olive oil
1 small can tomato paste (6 oz.)
1/2 tspn. oregano
Salt and pepper to taste

Pasta- small shells, penne, or bowtie

In a small pan sauté the sliced onion in olive oil until the onion is clear. Add the frozen peas and cook together with onion and oregano until peas are no longer frozen. Empty the can of paste into pan with onion and peas, add 2 paste cans full of water. Mix together well and cook over medium heat, stirring occasionally. Add more water if sauce becomes too thick. Salt and pepper to taste. Cook for about 30 minutes.

Serve over pasta. Serves four.

*You can add grilled chicken breast.

Seasoned Oven Fries

This picture makes me hungry! I was actually looking for a recipe like this about a week ago but couldn't find anything that didn't involve frying. I even reached for the bottle of canola oil but really didn't feel like making the mess, so I settled for a macaroni salad instead. But I can't wait to try this recipe, it sounds really good. I found it on the Dinner on a Dime blog. Here's the recipe:

6 medium baking potatoes
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
1 teaspoon seasoned salt (I used Mrs. Dash and it worked great)

Directions:

Cut each potato lengthwise into thirds; cut each portion into thirds. In a large reasealable plastic plastic bag, combine the butter, oil and seasoned salt. Add potatoes; shake to coat. Place in a single layer on a greased baking sheet. Bake, uncovered, at 450 degrees for 20-25 minutes or until tender, turning once.

Prep Time: 5 Minutes
Cook Time: 20 Minutes

Easy Omlet

2 eggs
1 Tbspn. water
Dash of Salt & Pepper

Spray small pan with non-stick cooking spray and heat pan while mixing eggs, water, salt, and pepper. Mix with a fork until just combined, not frothy. Pour mixture into warm pan and use a spatula to scrape sides, letting egg mixture run underneath. Flip and continue cooking. Top with grated cheese during last few minutes. Fold sides up and remove from pan. Can serve with sourcream and salsa and you can add peppers, onions, mushrooms, etc.

Ham, Rice, & Broccoli Casserole

1 can Cream of Mushroom soup
1 cup uncooked rice
1 1/3 cup water
2 cups frozen broccoli
1/2 tspn. onion powder
2 cups cubed ham
1/2 cup shredded cheese

Mix soup, rice, water, broccoli, and onion powder together. Place ham in bottom of a casserole dish. Pour soup and rice mix over the ham. Top with cheese and bake, covered, at 375 for 35-45 minutes.

Stuffed Crust Pizza

What You Need:
Your favorite pizza dough, sauce, and toppings.
String Cheese

Prepare pizza dough and roll out onto baking pan. Cut string cheese in half length wise and place around the perimeter of the pizza crust, not quite at the edge. Pull dough over the cheese and press down, covering the cheese completley. Add sauce and toppings and bake accordingly.

Chocolate Caramel Cake

1 chocolate cake mix
Chocolate syrup
Caramel syrup
Cool Whip
Skor bar

Prepare and bake cake according to box directions. After cake has cooled, poke holes with a straw and drizzle chocolate and caramel over it. Frost with Cool Whip. Crush Skor bar and sprinkle bits over cake. Drizzle more chocolate and caramel over top.
*I usually make this a double-layer cake.

Banana Bread

1/4c. Vegetable Oil
1/2c. Sugar
1 Egg
3 Ripe Bananas
1 1/2c. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tspn. Salt
1/2c. Chopped Walnuts

Mix together oil and sugar, add egg. Add bananas. Mix dry ingredients and add to mixture. Add nuts if desired. Bake in greased loaf pan at 350 for 30-40 minutes. Check doneness with a toothpick.

Easter Bunny Cupcakes

1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.

2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.

www.FamilyFun.com

Grilled Turkey & Cheese Sandwich

Mmm! Sandwiches are one of my favorite foods and it's hard to beat one that's grilled. They're so quick, easy, and the possibilities are endless. On those cold, wintry days I love to make grilled cheese sandwiches and a hot bowl of tomato soup.

Grilled Cheese Sandwich:
2 slices of bread
Sliced cheddar or Kraft singles
Optional: Turkey, Ham, Tuna Fish, etc.
Butter

Place the cheese and desired meat between the slices of bread. In frying pan, melt butter and place the sandwich in warm pan. Turn occasionally and be sure not to burn, grill until golden and cheese is melted.

Chocolate Surprise Cookies

Chocolate Chip Cookie dough-don't add chocolate chips
One Hershey Kiss for each cookie (you could also use peanut butter cups)
Melted chocolate chips mixed with 1Tbs. peanut butter

Heat oven to 375.
Prepare chocolate chip cookie recipe according to directions but omit the chocolate chips.
Spray a muffin tin with non-stick cooking spray or use cupcake liners.
Fill the muffin tin halfway with dough and bake for 6-8 minutes, just until baked all the way through.
Immediatley after removing from the oven, press and upwrapped Kiss into the center of the cookie.
Melt 1/4-1/2 cup chocolate chips in microwave, stirring every 35 seconds. When completley melted, add 1 Tbs. peanut butter and stir. Drizzle over cookies.
Remove cookies from muffin tin and let cool on wire wrack.

Barbeque Chicken

Nothing is easier than this! Just put some chicken breasts in the crockpot, cover with barbeque sauce, put the lid on, and turn on the crockpot! Then you can let it cook while you do whatever you need to and you don't have to worry about dinner. I stir the chicken around a few times while it's cooking, if I remember. After the chicken is cooked and no longer pink you can serve the chicken breasts whole or you can shred it and serve on a hamburger bun.
A great recipe for those busy days when dinner is the last thing on your mind.

Heavenly Cupcakes

1 box white cakemix
1 cup whole milk
1 cube of butter, softened
3 eggs
2 tspn. vanilla

Combine all ingredients, mix for 1 minute on low setting. Scrape the sides. Mix for 2minutes on medium setting. Bake according to directions on box.

Frosting
1 1/2cup butter
3-4+ cups powdered sugar
Almond or Vanilla flavoring
1/2 - 1 Tablespoon milk
Combine all ingredients except milk. *I would start with half of the butter and add as you go, if you feel like it needs more*Begin whipping and gradually add milk. Add additional powdered sugar and milk as needed to reach desired consistancy.

Sugar Sprinkles

Put several Tablespoons of granulated sugar in a bowl. Add 2-3 drops of food coloring and stir. The sugar will form little clusters where the food coloring was dropped so you'll have to smash those up with a spoon or fork and stir the sugar until it's all colored and there are no more clusters.

Chocolate Mousse

1 1/3cups chocolate chips. Melt in glass container in microwave stirring every 30-35 seconds.
Add:
1/4cup water
2Tablespoons butter
Set aside and cool for 10 minutes.

In saucepan whisk:
3 egg yolks
2Tablespoons sugar
1/4cup water
Cook and stir 1-2 minutes
Remove from heat and whisk in chocolate mix, set saucepan in ice water for 5-10 minutes and stir. Don't let sit too long or the mixture will harden too much.
Fold in 1 1/4 cup Cool Whip.
Refrigerate 4 hours or overnight. Top with Cool Whip.

Chocolate Covered Strawberries

Fresh Strawberries, cleaned and dried.

Vanilla and semi-sweet chocolate chips. The amount will vary depending on how many strawberries you are doing but I usually start with about 1 cup and do more if I need it. Melt these seperatley in glass bowls in the microwave. Stir every 30-35 seconds so the chocolate doesn't burn.

Dip the strawberries in the melted chocolate. I used a spoon to help cover them and be sure to hold the green leaves out of the way of the chocolate. You can also swirl the different kinds of chocolate over the other.

Mmm!

Place on waxed paper and refrigerate until the chocolate is set.

Fruit Pizza

Sugar cookie dough
8 oz cream cheese, softened
1 10 oz cool whip, thawed
2 1/2 to 3 cups powdered sugar
1 cup orange juice
1/2 cup sugar
2 tablespoons cornstarch
any fresh fruit like peaches, strawberries, kiwi, bananas, or blueberries

Directions
Roll out sugar cookie dough on pizza pan and bake for 20 minutes
Mix and cook until boils: orange juice, sugar, and cornstarch then cook 2 minutes longer
Will be thick, let this cool.
cream together the cream cheese, cool whip and the powdered sugar, add cooled orange juice mixture.
Spread over cooled cookie dough
Place fruit in a circle on this mixture or as desired
Cool in refrigerator for about an hour

Fiesta Chicken Salad

3 Skinless Chicken Breasts, cut into strips or bite size pieces
Taco Seasoning
Lettuce
Grated cheese
Diced tomatoes
Sliced Olives
Tortilla Strips or crushed Tortilla Chips
Hidden Valley Spicy Ranch Dressing

In skillet heat olive oil. Add chicken and sprinkle Taco Seasoning over while stirring. Cook until done. Serve over lettuce and top with cheese, olives, tomatoes, tortilla strips, and dressing.
You can add ingredients like corn, avacado, etc.

Tater Tot Casserole

2lbs. Ground beef
1 onion, chopped
1 large bag Tater Tots
2c shredded cheddar cheese
1 can cream of mushroom soup
1 can milk
Brown ground beef with onion. Layer alternatley ground beef, Tater Tots, and cheese until gone. Whip soup and milk together and pour over top. Top with cheese and bake at 375 for 1 hour.

Lasagna

1 (8oz) pkg Lasanga noodles
1 lb. hamburger
1/2 c onions, chopped
2 cans tomato or spaghetti sauce
1 tspn garlic
1/2 tsp oregano
2 eggs
2c Mozzarella cheese
3/4c Parmesan cheese
1c cottage cheese

Cook noodles with dash of oil. Brown meat. Add onions til soft. Blend in sauce, garlic, salt, and oregano. Simmer 10-15 minutes. Mix cheeses and eggs together.
In 2 quart casserole, layer 1/3 noodles, 1/2 sauce, and 1/2 cheese mix, repeat. Last layer is remaining noodles and some sauce on top. Bake at 350 for 30 minutes let stand 10 minutes before cutting.

Oven Omlet

Heat oven to 325. In oven melt 1/4 cup margarine in a 9x13 baking dish. Tilt dish or pan to coat bottom with margarine.
In large mixing bowl, beat:
18eggs
1c sour cream
1c milk
2 tsp. salt
Stir
1/4 cup chopped green onion
You can also add cheese, green peppers, mushrooms, etc.
Pour in pan, Bake until eggs are set but still moist, about 35 minutes. Serves 12.

Sweet & Sour Chicken

4 chicken breasts; thawed and cubed
Cornstarch
1 egg, lightly beaten
1 bottle KRAFT Sweet & Sour Sauce

Dip the cubed chicken in the egg, coat with cornstarch, fry until lightly browned. Place chicken in a 9x13 pan and pour the Sweet&Sour Sauce over chicken, bake at 375 for 1 hour. Great with white rice or fried rice.

Dutch Oven Chicken-from the kitchen of George VanLeuven

You will need a 12inch Dutch oven and 24 charcoal briquets; 12 on top and 12 on bottom.

Skin chicken. Dip in beaten egg. Dip in flour and cornmeal mixture. Brown chicken in Dutch oven. Sprinkle with paprika. Put vegetables (potatoes, carrots, onions, etc) on top of chicken. Add a little water, season with salt and pepper. Cook over low fire about 1 hour. Check frequently.

Broccoli Soup

Make White Sauce:
1/2 cube margarine
2 rounded Tbspn. flour

Stir in milk and cook to gravy consistency. Season with pepper.
Add:
1 cup grated cheddar cheese
1 can cream of chicken or cream of celery soup plus 1 soup can milk

Add 2-3 cups cooked vegetables such as broccoli, carrots, onion, etc. I like to use the red potatoes with the skins on, cube them and boil before adding to soup, with broccoli.

Equivalents

3 teaspoons=1 Tablespoon
4 teaspoons=1/4 cup
5 1/2 Tablespoons=1/3 cup
8 Tablespoons=1/2 cup
16 Tablespoons=1 cup
1/2 cup=1 gill
2 cups=1 pint
4 cups=1 quart
4 quarts=1 gallon
8 quarts=1 peck
16 ounces=1 pound
32 ounces=1 quart
8 ounces liquid=1 cup