Bundt Cake

1 cake mix
1 small instant pudding
4 eggs
1 cup water
1/2 cup oil
Mix all ingredients together. Pour into well greased bundt pan. Bake at 350 degrees for 30-35 minutes. Let cool 10 mintues & loosen sides before turning over. Glaze.
From the kitchen of Jan Smith

Pasta Carbonara

2 1/2 cups uncooked mostaccioli noodles
2 cups cooked chicken
8 bacon strips, diced (I used the real bacon bits in the jar)
1 jar (4.5oz) whole mushrooms, drained
3/4 cup half & half
1/3 cup butter, cubed
1 tsp dried parsley flakes
1 tsp minced garlic
3-4 drops hot pepper sauce
1/2 tsp salt
1/3 cup grated Parmesan Cheese
sliced green onions to taste

Cook noodles according to pkg direction. In a large skillet cook bacon over med. heat until crisp; remove to paper towel to drain. Brown Mushrooms in drippings; remove to paper towel to drain. Drain dripping from pan, add half & half, butter, garlic, parsley, pepper sauce and salt to skillet; cook and stir over med heat until butter is melted. Add drained noodles to cream mixture. Stir in the bacon, mushrooms and cheese, heat through. Sprinkle with grean onions.

Black Bean Soup

1 med. onion chopped
2 garlic cloves minced
1 T crushed red pepper
2 T veg. oil
1 T ground cumin
(Brown above ingredients together in a pot.)
3 16 oz cans undrained black beans
1/2c chicken broth
3 c thick & chunky salsa
2 T lime juice
1/2c nonfat plain yogurt (or sour cream)
Puree 2 cans of beans with chicken broth, add to pot and mix, then add rest of ingredients to pot, bring to a boil and let simmer 30 minutes. (I ususally just through it all into the crockpot.)
*Also, we add lots of cooked, shredded chicken to the soup. We usually just eat it on tortillas or use it as a dip.

Quick Sticky Caramel Corn

1/2 cup melted marg. or butter
1 cup packed brown sugar
1/4 corn syrup
1/2 tsp baking soda
2-3 batches of popcorn

Microwave butter, sugar, & corn syrup until boiling, stirring a few times. Remove & quickly add soda. Pour over popcorn. You can use air popped corn but microwave is better!

Vegetable Soup

2 jars tomatoes (I use home-canned tomatoes and dice them after dumping them into the pot)
4 large potatoes, peeled and cubed
1 can green beans
1 can corn (I use a bag of frozen corn)
chopped carrots
diced onion
2 cans tomato soup
Beef bullion
Hamburger

Brown hamburger in large pot, add onion last few minutes along with salt, pepper, and parsley seasoned to taste.
Add all other ingredients and stir frequently until potatoes and carrots are tender.
Can top with grated cheese.

Microwave Butter Toffee

Ingredients:
1-1/3c sugar 1c softened butter
2T water 1T dark corn syrup
1t vanilla 3/4c semi sweet chocolate chips
2/3c chopped walnuts
Directions:
In large microwave-safe bowl mix sugar, butter, water, and corn syrup. Microwave 4 minutes. Stir. Microwave another 6-8 minutes stirring every 2 minutes until thickened and gold in color. Add vanilla. Stir well. Pour into greased 9x13 dish. Spread chocolate chips over hot toffee. Sprinkle walnuts, pressing into melted chocolate. Cool completely. Break into pieces.

Pizzaghetti

From the kitchen of Shannon Fairchild
1- 12 oz pkg spaghetti noodles
2 eggs
1/2 cup milk
4 cups grated mozzarella cheese
3/4 tsp garlic powder
1/2 tsp salt
2 - 15 oz jars spaghetti sauce
1 1/2 tsp oregano
pepperoni (or topping of your choice)

Cook, drain noodles. Add eggs, milk, 1 cup of cheese, garlic powder and salt.
Bake at 400 for 15 min in greased pan.
Then spread on spaghetti sauce and oregano. Top with rest of cheese and pepperoni. Bake at 350 for 30 min

Peach Cobbler

Pour 3/4c sugar over 4c sliced peaches. Let stand.
Melt 1/2c butter in casserole dish while preheating oven to 350.
Make a batter of
3/4c sugar
3/4c flour
2tspn baking powder
3/4c milk
pinch of salt

Pour batter over melted butter. Spoon peaches over batter. Bake 1 hour at 350.
*I usually double the batter recipe and bake in a 9x13 dish.

Creamy Ranch Pork Chops & Rice

This is a Campbells recipe I got from my friend Callie, and we all really thought it was yummy, even the boys & they are hard to get to eat anything besides chicken!

1 tablespoon vegetable oil
4 boneless pork chops (about 1 pound), 3/4-inch thick
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
**Ranch-Style Rice
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

**Ranch-Style Rice: Heat 3 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 1/2 cups uncooked regular long-grain white rice and cook according to the package directions.

Parmesan Crusted Roasted Potatoes

4-5 large Yukon Gold potatoes (or whatever potato you prefer)
1 TBS kosher salt
1 tsp cracked black pepper
1/4 cup olive oil
1/2 cup grated Parmesan
large Ziploc bag

Preheat oven to 450*. Wash potatoes thoroughly. Cut into large chunks. In Ziploc bag, combine potatoes, oil, salt, and pepper. Shake bag until all potato chunks are well coated. Dump potatoes onto a GREASED baking sheet and bake at 450* for 25 minutes, stirring and turning potatoes every 7 minutes or so. For the last 5 minutes of baking, sprinkle the grated Parmesan all over the potatoes and broil ... but watch it closely so that you don't burn them. ** Add more salt/pepper to taste.

Oven Roasted Chicken

Bone-In, Skin-On Chicken Breasts
Olive oil
Kosher salt
Garlic salt
Cracked black pepper

Preheat oven to 350*. Place chicken breasts on a baking sheet, skin side up. Rub chicken with olive oil. Sprinkle liberally with salt, garlic salt, and pepper. Bake at 350* for 30 minutes, give or take. Allow chicken to cool before digging in, so that all the juices can settle back into the meat

Frosty Orange Dream Squares

40 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O vanilla flavor instant pudding (see note below)
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
2 cups orange sherbet, softened

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.

ADD milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.

FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.

Easy Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/2 cup peanut butter
1 eggs

Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
From Kraft Foods

Cocoa Surprise Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
2/3 cup baking cocoa
1/2 tsp baking soda
2 cups semisweet chocolate chips (I used a mixture of dark chocolate and semi-sweet chips)
2 cups miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and baking soad; gradually add to creamed mixture. Stir in the chocolate chips. Roll into 1-1/2 inch balls. Press 2 to 3 frozen marshmallows into each; reshape balls.
Place 2 inches apart on ungreased baking sheets. Bake at 400 degrees F for 8 -10 minutes or until set. Cool 5 minutes before removing to wire racks to cool.
Recipe found here.

15 Minute Rice & Taco Skillet

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped


BROWN meat in large skillet; drain.

ADD seasoning mix and water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.

Serves about 4
Recipe found here.

Holly's Chicken Fried Rice

In saucepan combine:
2 cups rice
4 cups water
1/4 cup soy sauce
2 tspns pepper
2 tspns chicken bullion
Bring to a boil and add:
1 1/2 cups cooked, shredded chicken
1 1/2 cups frozen peas and carrots
Cover and reduce heat, simmer until rice is cooked
Cook 2 or 3 eggs scrambled in small pieces and add to rice mixture
Top with crunchy chow mein noodles

*Can use chopped ham instead of chicken for pork fried rice

7 Layer Bean Dip

1 can refried beans
Pkg Taco Seasoning
Sour Cream
Green Taco Sauce
Shreded lettuce
Shredded cheese
Diced tomatoes
Sliced olives
Chopped green onions

Mix beans with taco seasoning and spread on platter.
Mix sour cream with green taco sauce and spread over bean mixture.
Add:
lettuce
cheese
tomatoes
olives
green onions

You can also add a layer of guacamole.

Holly's Chicken Enchiladas with Green Sauce

3 cups cooked and shreded chicken
Tortillas
8oz cream cheese, softened
1 cup sour cream
Green Taco Sauce
Shreded Cheddar cheese
Green chiles
Green enchilada sauce

Mix cream cheese and sour cream. Add 1/4 cup green taco sauce, cheddar cheese, and chiles. Stir in chicken. Spread mixture onto tortillas, roll up and place in lightly greased baking dish. Pour green enchilada sauce over and place in 350 oven for 40 minutes. Top with cheddar cheese and return to oven until melted.

Mini Taco Bites

1 pound ground beef, browned and seasoned with Taco seasoning
4Tbsp salsa
1 pkg. Scoops tortilla chips
1/4 cup shredded Cheddar cheese
Guacamole or sour cream

Place chips on serving plate. Spoon beef filling into each chip and top with cheese and a dollop of guacamole or sour cream. Add sliced olives and diced tomoatoes if desired.

Callie's Guacamole

2 avacodos
one tomato cut up
a little bit of onion
a blob of sour cream
garlic salt
lime juice
lemon juice

I kind of just do it all to taste if you have the desire to make fresh salsa that is good in there in place of the tomato and onion. I found out that if you leave the pit from the avocado in with the already made guacamole that it doesn't go brown as fast!

Holly's Grilled Chicken Marinade and Oven Roasted Veggies

I just sort of came up with this the other night and it turned out really well, the boys even loved it!

Grilled Chicken Marinade:
3 boneless, skinless chicken breasts
Mix:
1/4c soy sauce
1/4c oil
1T ketchup
1T mustard
pepper
garlic salt
Marinade chicken 1 1/2 hours, place on hot grill and use leftover marinade to baste during grilling.

Oven Roasted Veggies:
4 large potatoes, cleaned and diced
Baby Carrots
Mix:
4T butter, melted
2T parsley
salt
pepper
garlic salt
Place veggies in oven safe dish, pour butter mixture over veggies and stir until coated. Cover with foil and bake in 350 oven 1 hour or until vegetables are tender. Can add onions if desired.

Golden Graham S'mores

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Hat Cookies

You need:
Fudge Striped cookies
Peanut Butter Cups
Colored Frosting

Place a glob of frosting on the peanut butter cup, squish it down on the cookie so that the frosting comes out-this forms the ribbon around the hat. Then pipe a bow and add a flower with the star decorating tip.

Peanut Butter Marshmallow Fudge Brownies

The result of a pregnancy craving...

In mixer, combine:
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

Add:
Peanut Butter chips
Mini marshmallows

Pour into 9x13 pan and bake at 350 for 20-25 minutes.

In microwave melt 1 cup chocolate chips, stirring every 30 seconds. Then stir in 3 Tbs. Peanut Butter and drizzle over warm brownies.

Sports Birthday: Basketball Jersey Cake & Sports Balls Cupcakes

The Cake:
1 cake mix, prepared and baked as directed in 9x13 pan
Trim corners for arm holes and make a neck hole
Frost and decorate Jersey desired color, I did Ethan's blue and added blue sprinkles
Stars: I added powdered sugar to a can of premade frosting until I got the desired consistency to roll it out and used a cookie cutter to make the shapes

The Cupcakes:
Footballs:
Frost cupcake with choclate frosting
Add white frosting for laces
Basketball:
Frost cupcake orange
Add black or chocolate frosting for lines
Baseball:
Frost cupcake white
Add red frosting for laces

Farm Birthday: Tractor Cake & Animal Cupcakes

The Cake:
1 cake mix, prepared and baked as directed-I baked it in a cookie sheet that had deep sides so that I only needed 1 cake mix for the tractor and trailer
Frosting-chocolate, green, yellow, black, white
When frosting cakes I always freeze them first, it makes it a lot easier and the cake doesn't crumble so much with the frosting.
I drew the outline I wanted for the tractor on a pice of paper, then laid it over the cake and cut it out with a knife, then transfered it to the foil-covered cake board.
Toasted coconut for hay bales


The Cupcakes:
Cow:
Frost cupcake white
Add brown spots with chocolate frosting
Black frosting for mouth, eyes, and nostrils
Pink frosting for nose
2 long black sprinkles for horns
Cut a mini-marshmallow in half diagonally, dip cut sides in pink sprinkles for ears

Sheep:
Frost cupcake white
Add a 'Whopper' candy for nose
Black frosting for eyes
Add mini-marshmallows for wool (can cut these in half to make less bulk)

Pig:
Frost cupcake dark pink
Light pink frosting for nose
Black frosting for eyes, mouth, and nostrils
Cut a pink mini-marshmallow in half diagonally and dip cut sides into pink sprinkles (I found the pink mini-marshmallows in the bag of fruit flavored marshmallows) for ears

Chick:
Frost cupcake yellow
Red frosting for whatever that thing is on top of its head (I think this is actually supposed to go under his beak?)
Yellow sprinkles for feathers/wings
Black frosting for eyes
I used and orange sprinkle-covered candy that I cut into a triangle for his beak but you can also use orange frosting

4-Cheese Baked Penne

Cook 1 pkg. penne pasta as directed. Drain.
Mix seperatley:
1 can/jar spaghetti sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tsp basil
1 tsp garlic salt
1 can sliced black olives
Mix seperatley:
1 cup cottage cheese
1 egg
1/4 tsp black pepper
1/2 tsp basil
Combine two mixtures then add to drained pasta.
Place in lightly greased baking dish.
Top with:
Shredded mozzarella
Bake in 350 oven for 45 minutes or until heated through and cheese is bubbly.

Mountain Dew Apple Rollups

2 granny smith apples peeled and quartered.
2 cans crescent rolls
2 sticks butter – I cut this down
1 ½ cups sugar – I cut this down too
1 tsp vanilla
Cinnamon
1 small can of Mt. Dew

Peel and core apple, cut into 8 slices each.
Roll each apple slice in a crescent roll ( I roll mine out a little)
Wrap pinching ends together – place in a 9X13 sprayed or buttered pan.
Melt butter, then add sugar, vanilla and barely stir. Pour over crescents.
Pour Mt. Dew around edges, sprinkle with cinnamon. Bake 350 for 30 mins.
Serve with ice cream - spoon sauce over top. YUMMY!!

Pasta Salad with Chicken

16 oz package bow tie pasta
16 oz package spiral pasta
1 C. Mayonnaise
2 16oz bottles of Kraft coleslaw dressing
20oz can Pineapple tidbits, drained
2 cans sliced water chestnuts. Drained
2 Cups finely chopped celery
6-10 green onions, sliced
1 ½ cups grapes, cut in half
3 cans chicken breasts
1 cup cashews
1 cup craisins
2 cans mandarin oranges

Cook pasta until tender and drain well. While the noodles are still hot stir in the mayonnaise and one bottle of coleslaw dressing. Cover and refrigerate.

Just before serving add the rest of the ingredients.

This is a great recipe because it serves 24+ people, and everything can be done the night before so all you have to do is combine the pasta with the pre chopped ingredients.

Chicken Alfredo Pizza

You will need:
Your favorite pizza crust
*You can also purchase crusts from your local take and bake pizza place, Hometown sells a large crust for $2
Your favorite Alfredo Sauce

Chicken breasts, cubed and cooked in skillet with olive oil, garlic, and basil
Diced tomatoes
Shredded mozzarella or parmesan cheese

Spread alfredo sauce on pizza crust then add chicken, cheese, tomatoes and bake as crust directs.

You can also add chopped green onion, sliced black olives, diced bell peppers.