Company Mashed Potatoes

2 pounds baking potatoes -- quartered, not peeled
1 1/2 cups gruyere cheese
2 tablespoons butter
1/4 cup whipping cream
salt & pepper to taste
2 tablespoons chopped chives

Boil potatoes in salted water until tender. Mash potatoes by hand using a fork or masher. Add remaining ingredients and put in a 9 X 9 pan. You may refrigerate at this time. When ready to cook, place in a pre-heated 350° oven and bake for 25 minutes - or until hot and bubbly.

Bev's Pork Tenderloin

4 cloves garlic -- minced
2 tablespoons fresh rosemary -- chopped
1 teaspoon lemon peel -- grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pork tenderloins
2 tablespoons olive oil
1/2 cup beef broth
1/2 cup balsamic vinegar
1/2 cup beef broth
2 tablespoons butter
2 tablespoons capers

Preheat oven to 450°. Combine garlic, rosemary, lemon peel, salt and pepper. Rub and press into meat. In a large skillet, add olive oil. Brown meat for 8 - 10 minutes. Transfer tenderloins to baking dish and roast for 10 minutes or longer (Insert a meat thermometer cook to the proper temperature for pork),

When cooked properly, remove to platter to keep warm. To the frying pan, stir in the broth, vinegar, scraping the brown bits up. Stir in butter and capers.

Slice meat on platter and pour sauce over all.


NOTES : My cousin Beverly is a wonderful cook and this is delicious.

Chocolate Mint Candy Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes

Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.

Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.

Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.

Key Lime Pie

14 ounces sweetened condensed milk
1/2 cup key lime juice
1 teaspoon grated lime zest
3 large eggs -- separated
8 pre-baked pie crust -- or graham cracker crust
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat oven to 325°. In a medium bowl, combine the milk, lime juice, and zest; blend in the egg yolks. Pour the filling into the crust. For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until the mixture has stiff peaks. Spread the meringue over the filling; spread it to ouch the edge of the crust all around. Bake for 12-15 minutes, or until the meringue is golden brown.

Barb's Lasagna

1 pound ground beef
3/4 pound bulk pork sausage
8 ounces tomato sauce -- (8 ounces each)
16 ounces tomato paste -- (6 ounces each)
2 garlic cloves -- minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese -- (24 ounces)
1 8 ounce carton ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles -- cooked and drained
6 slices provolone cheese
3 cups shredded part-skim mozzarella cheese -- (12 ounces) divided

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.

Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Fruit Cake Cookies

1 cup margarine
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional

Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.


NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.

Tropical Fruit Salad

2 15.25 oz. cans mixed tropical fruit -- drained
1 11 oz can mandarin oranges -- drained
1 medium banana -- sliced
1 cup miniature marshmallow
12 ounces vanilla yogurt
1/4 cup flaked coconut
1/4 cup slivered almonds -- toasted

In a large salad bowl, combine the tropical fruit, oranges, banana and marshmallows. Add yogurt; toss gently to coat. Sprinkle with coconut and almonds. Refrigerated until serving.

Sandy's Cheese Chicken Bake

1 Package Stove Top stuffing mix for chicken -- (6oz)
1 1/2 lb. boneless skinless chicken breast cut into 1 in. pieces
1 14 oz bag frozen broccoli florets -- thawed (or fresh)
1 can condensed cream of chicken soup
1/2 cup milk
1 1/2 cup shredded cheddar cheese

Mix chicken and broccoli in 13x9 inch baking dish. Stir in soup, milk and cheese, top with the PREPARED stuffing.
Bake 30 minutes at 400°.

Caroline's Chocolate Chip Cookies

2 cups shortening
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla
1 teaspoon water
4 large eggs
4 cups all-purpose flour
2 teaspoons soda
2 teaspoons salt
1 cup walnuts
2 cups chocolate chips

Sift dry ingredients together and set aside. Cream shortening and sugars and add vanilla, water and eggs, mixing well. Stir in dry ingredients. Add chocolate chips and nuts. Drop by spoonfuls onto baking sheet and bake at 350° for 10 minutes. Makes 6 dozen

Noah's Pull-Apart Caramel Rolls

3 cans refrigerated biscuits
1/2 cup ice cream
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine

3 teaspoons cinnamon
1 cup granulated sugar

Combine 3 teaspoons cinnamon with the granulated sugar. Cut biscuits in half and roll in cinnamon and sugar mixture. Place in a 9 X 13-inch pan sprayed with cooking spray. Combine remaining ingredients in the microwave and cook until all sugar is dissolved and mixture is a full boil. Pour over biscuits in pan and bake at 350° for 25-30 minutes, or until brown. Invert on a large pan (cookie sheet) and enjoy!



NOTES : The recipe originally called for 4 cans of biscuits. I think three cans is better. The center did not cook very well when I took them out after 30 minutes, I feel because the biscuits were crammed too close together. Although they were golden brown, they seemed raw in the middle. I took the center portion out and cooked them a while longer. Very tasty and everyone enjoyed them and told me I needed to make some more the next day.

Eggnog Quick Bread

2 large eggs
1 cup sugar
1 cup eggnog
1/2 cup margarine -- melted
2 teaspoons rum extract
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg

Beat eggs in a large bowl. Add sugars, eggnog, margarine, rum flavoring and vanilla. Blend well. Sift flour and baking powder, salt and nutmeg together. Stir the dry ingredients into the egg mixture just until moistened, do not over stir. Pour into a 9 X 5 inch loaf pan. (my preference is to sprinkle a little raw sugar and nutmeg over the top.)Bake for 35-40 minutes at 350°

Chocolate Chip Pudding Cookies

1 cup butter -- softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 3.4 ounce package instant vanilla pudding mix
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups chocolate chips

In a large bowl combine butter, sugars, vanilla and pudding mix. Beat until smooth and creamy. beat in eggs. Combine flour and baking soda and add gradually to pudding mixture. Stir in chocolate chips. Drop on cookie sheets about 2 inches apart. Bake at 375° for 9 - 12 minutes. Cool on wire racks.


NOTES : These are really good. I didn't have vanilla pudding the first time i made them and used chocolate..they were really good.

Quick Oatmeal Cookies

1 package yellow cake mix -- 18 ounces
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
2 teaspoons cinnamon
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup unsalted butter -- melted
1 cup raisins or craisins
1 cup walnut pieces

Preheat oven to 375°. Combine cake mix, oats, flour and cinnamon in a large bowl. Beat brown sugar, eggs and vanilla in medium bowl until well blended. Add egg mixture and melted butter to dry ingredients; stir until combined. Fold in raisins and walnuts. Drop by tablespoonfuls of dough 2 inches apart onto cookie sheets. Press down slightly with dampened fingers. Bake 12 minutes or until bottoms are golden brown. Makes approximately 4 dozen.

German Chocolate Toffee Cookies

1 cup butter or margarine -- softened
1 cup shortening
2 1/2 cups sugar
1/2 cup packed brown sugar
4 ounce package German sweet chocolate -- melted
4 large eggs
2 teaspoons water
2 teaspoons vanilla
6 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups English toffee bits or almond brickle chips
1 1/2 cups chopped walnuts

In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the cremed mixture and mix well. Stir in toffee bits and walnuts.

Drop by tablespoons 2" apart onto baking sheets. Bake at 350° for 12-15 minute or until golden brown. Remove to wire racks to cool.


Yield: "15 dozen"

Black Olive Spread

4 1/2 ounces chopped black olives
1 cup mayonnaise
1 tablespoon chopped onion
2 1/2 cups shredded Cheddar cheese
1 pound bacon -- fried and crumbled
1 loaf party rye or pumpernickel bread

Mix together first 4 ingredients. Spread mixture on bread. Sprinkle with crumbled bacon (can be frozen at this point). When ready to serve, broil until cheese is melted and bubbly.


NOTES : I found this recipe in a church cookbook and tried it. It is a hit wherever i take it. I freeze them up ahead of time on cookie sheets and then bag them for storage and use at a later date.

Rocky Road Cheesecake

1 1/2 cups Oreo Baking Crumbs
1/4 cup melted butter
3 8 ounce packages cream cheese -- softened
3/4 cup granulated sugar
3 large eggs
6 squares melted semi-sweet baking chocolate
handful caramels
miniature marshmallows
semi-sweet chocolate chunks
pecans -- coarsely chopped

Combine the Oreo crumbs and the melted butter together and press on bottom and 1: up sides of a 9" springform pan.

Beat cream cheese and sugar until well blended. Add eggs, one at a time, and mix on low speed after each addition just until blended. Stir in 6 squares melted baking chocolate and a handful of chopped caramels; pour into crust.

Bake at 350° for 45-50 minutes, or until center is almost set. Cover cake with marshmallows, chocolate chunks and chopped pecans. Broil to brown slightly. Cool to room temperature, then refrigerate 3 hours or overnight.

Pumpkin Spice Dessert

1 cup Bisquick® baking mix
1/2 cup quick-cooking oatmeal
1/2 cup brown sugar
1/4 cup margarine -- well chilled
FILLING
16 ounce can pumpkin
1 can evaporated milk
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar
2 tablespoons margarine -- firm

SPICED WHIPPED TOPPING:
1 cup whipping cream -- chilled
1 tablespoon sugar
1 teaspoon grated orange peel
1/2 teaspoon cinnamon

Heat oven to 350°. Mix Bisquick, oatmeal, 1/2 cup brown sugar and 1/4 cup margarine until crumby (food processor works great). Press into a 9 X 13 pan. Bake for 10 minutes; cool slightly. To prepare filling, beat pumpkin, milk, eggs, sugar, salt and spices; pour over baked layer. Bake for 20 minutes. Mix the pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly, sprinkle over filling. Bake until set, 15 to 20 minutes. Cool Completely. Serve with spiced whipped cream topping,.

To make topping, beat cream in chilled bowl until soft peaks form. Beat in sugar, grated peel and cinnamon and beat until stiff peaks form.

Notes: I love this topping recipe - use it for any pumpkin dessert.

Pumpkin Pie Squares

1 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cy butter or margarine -- melted

FILLING:
1 large can pumpkin
2 cans evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt

TOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine -- softened

Combine first 4 ingredients until crumbly; press into a greased 9 X 13 pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat filling ingredient in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.

Combine pecans, brown sugar and butter; sprinkle over top. Bake an additional 15 to 20 minutes longer or until knife inserted near the center comes out clean. Cool and store in the refrigerator. Makes 16 to 20 minutes

Pumpkin Gingerbread Trifle

2 14 oz. packages gingerbread mix
1 5.1 ounce package cooked vanilla pudding
1 30 ounce can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cardamon or cinnamon
12 ounces whipped topping
1/3 cup gingersnaps -- optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamon into pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on the top with crushed gingersnaps, if desired. Refrigerate overnight


NOTES : This makes a bunch. I think one box of gingerbread is enough, or make your own in a 9 X 9 pan. Will overflow a trifle bowl, so I would use a larger bowl. Very tasty and easy to make. I don't feel the sugar is necessary - seems to be sweet enough without it.

Homemade Noodles

1 1/2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt

Combine ingredients in food processor. Process until grain-like. Transfer to bowl and press crumbs together. Knead a few time to incorporate and set aside in a covered bowl to rest while you're assembling the pasta machine. Divide dough in halve and cover the rest up. On the thickest setting (1) run the pasta through that setting several times to knead the dough. Fold it over itself and feed it. After you feel it is correct, narrow the thickeness each time and stop after you've ran it through #4. Cut the dough using the machine and lay it out to dry (hanging is best).


NOTES : This recipe made making the noodles a breeze. It was so easy.



NOTES : This recipe made making the noodles a breeze. It was so easy.

Cindy's Mac & Cheese

1 16 oz package penne rigate pasta
3/4 pound sharp cheddar cheese -- grated
1/2 pound Gruyere cheese -- grated
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oven to 350°. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl toss together the cheddar, Gruyere and Asiago. Set aside.

Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil , reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

Bake at 350° for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.


NOTES : This is rich and good. I think it best prepared as a side dish. I can see it pared with ham and a great vegetable.

Mayonnaise Chocolate Cake

4 cups all-purpose flour
2 cups sugar
8 tablespoons cocoa
3 teaspoons baking powder
3 teaspoons baking soda
2 cups mayonnaise
2 cups water
2 teaspoons vanilla extract

Sift together flour, sugar, cocoa, baking powder and baking soda. Mix together the mayonnaise (not Miracle whip), water and vanilla. Mix dry ingredients and wet ingredients together until smooth and blended. Pour into a lightly greased 9 X 13 pan and bake at 350° for 45 minutes or until done. Frost as desired.


NOTES : I love the taste of this cake. I like to serve it cold from the refrigerator...don't know why, but that's how I like it.

Banana Chocolate Chip Muffins

1/4 cup sour cream
1 teaspoon soda
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup wheat germ (optional) I didn't use any!
1/2 teaspoon salt
1 cup mashed bananas
1 cup chocolate chips
1 teaspoon vanilla

Mix sour cream and soda and set aside. Mix the rest of the ingredients together, then add sour cream mixture. Don't over mix. Bake at 350 for l8 minutes.

Cranberry Applesauce Muffins

1 cup unsweetened applesauce
1/3 cup vegetable oil
1 large egg -- beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries -- chopped
1/2 cup pecans -- chopped

1. Preheat oven to 350 degrees F . Grease and flour a muffin pan, or use paper liners.

2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Golden Muffins

1/3 cup sugar
3 tablespoons butter
1 large egg
1/2 cup cottage cheese
1/2 cup milk
1 2/3 cups Bisquick® baking mix
1 teaspoon grated lemon peel -- optional

Preheat oven to 350°. Cream together sugar and butter. Add egg, cottage cheese and milk, stirring each into creamed mixture seperately. Stir in bisquick and lemon peel. Put into paper-lined muffin tins and bake for 20 minutes.

Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marionberries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.

To Die for Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup sugar
1/3 cup flour
1/4 cup butter -- cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4
cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup ; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle over muffins before baking. Bake for 20-25 minutes or until tests done.

Rhubarb Walnut Muffins

1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts

Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon

Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

Very Cherry Almond Muffins

1 box white cake mix
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds


In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.

Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.

Zucchini Bran Muffins

1 box raisin bran muffin mix -- (18.25-ounce)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins

Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.

Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake for 20 to 22 minutes or until tops are golden brown.

Magic Pumpkin Muffins

1 box Spice Cake Mix
1 15 ounce can pumpkin
1 cup water

Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.

Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.

Noodle Rice Pilaf

1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley

In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.


NOTES : This is a wonderful side dish. Much better than just plain old rice.

Bubble Pizza

1 pound ground beef
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.

Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.

Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.

Spicy Southwest Bean & Corn Salad

2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese

MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.


NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.

Ruth's Zucchini Bread

3 large eggs
1 1/2 cups granulated sugar
2 cups shredded zucchini
1 cup canola oil
2 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts

Mix together the eggs, sugar, zucchini, oil and vanilla. Combine dry ingredients and blend well. Add them to the zucchini mixture. Add nuts (can add raisins or currants also). Put in a loaf pan and bake at 350° for 55 minutes, or until test done.



NOTES : I double this recipe and it fits perfectly into 10 small loaf pans. I put the pans on a cookie sheet and bake for about 45 minutes or until tests done. This freezes well and makes excellent gifts.

Spicy Black Bean Potato Salad

8 medium red potatoes
4 large eggs -- chopped
8 slices bacon
1 15 ounce can black beans -- drained and rinsed
3 fresh jalapeno peppers -- diced
1/2 medium green bell pepper -- diced
2 1/2 cups mayonnaise
1 bunch green onions, sliced
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste

Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.


NOTES : Don't be afraid of the jalapeno's. It's a spicy salad, but not too much. If you want to make if with just one Jalapeno the first time it's still good.

Cheesy Baked Shells & Broccoli

5 cups medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
2 cups coarsely grated Cheddar or Gruyere -- (8 ounces)
1/8 teaspoon ground nutmeg
kosher salt & black pepper
1 16 ounce bag broccoli florets -- thawed

Heat broiler. Cook the pasta according to the package directions. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of cheese. Broil until golden, 3 to 4 minutes.

Date Nut Bars

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped dates
2 cups chopped walnuts or pecans
4 large eggs -- lightly beaten
2 tablespoons butter -- melted
1 teaspoon vanilla extract

In a large bowl, combine sugar, flour, baking powder, salt, dates and nuts. Stir to combine thoroughly. Add eggs, butter and vanilla; stirring just until dry ingredients are moistened (batter will be stiff). Spread in a greased 15-inch X 10-inch X 1-inch baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with powdered sugar. Makes approximately 5 dozen. Freezes well in an airtight container.

Rocky Road Cookie Pizza

* Exported from MasterCook *


1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping

Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown

Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.

Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.

Chili Con Queso Dip

1 pound Velveeta
1 cup half and half -- or less
4 ounces green chilies
4 ounces diced pimento
3 dashes Tabasco sauce


Melt Velveeta in microwave until it becomes stir able. Using amount of half and half that gives you the consistency you desire, combine two ingredients and mix thoroughly. Add one 4 oz can of chilies and an equal amount of pimientos.

Microwave again until the mixture is hot. For a little more spice, add a dash or three of Tabasco at this point. Pour into small bowls and cover with plastic wrap and place in the refrigerator over night. Don't leave this step out. When ready to serve, take a bowl out and place into microwave, heat and stir.

Serve with tortilla chips

Frizzled Onions

2 small onions -- very thinly sliced
2/3 cup vegetable oil
salt -- to taste

Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7 - 10 minutes. Remove with a slotted spoon to paper towels to drain, salt to taste. Onions will be soft at first and will crisp up as they cool. Repeat with remaining onions.

Note: I like to serve some of them on top of a hamburger

Twenty Dollar Burger

2 pounds lean ground beef
1 tablespoon butter
1 small red onion -- diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 tablespoon chipotle-flavored hot sauce
2 pounds lean ground beef

Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.

Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.

Grill burgers until no longer pink in the center, about 6 minutes per side.



NOTES : The first comment I got about this burger was, 'I would pay twenty dollars for this...WOW!' I serve these on a whole wheat bun, with blue cheese and horseradish mayo.

Teriyaki onion Burgers

1 pound ground beef
1/4 cup teriyaki marinade sauce
1 can French-fried onions -- (3 ounce)

4 slices Cheddar cheese
4 hamburger buns -- split

Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions. Form the mixture into 4 patties.

Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Inside Out Burger

Inside Out Burger

6 slices bacon -- cut into bite size pieces
8 ounces cremini mushrooms -- cleaned and sliced
2 pounds ground chuck
1 large shallot -- diced
1 teaspoon black pepper
1 teaspoon coarse salt
2 tablespoons Worcestershire sauce
4 ounces Swiss cheese -- cubed
4 sesame seed buns
2 tablespoons oil

Preheat the oven to 400 degrees F

Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.

In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.

Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.

Over medium-high heat, heat a large ovenproof skillet with oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.

Remove from the oven and serve on a sesame seed bun.


NOTES : Instead of Swiss cheese, I prefer pepper jack, I also use just regular mushrooms. This makes big burgers - 1/2 pound each. This is a good basic stuffed burger recipe - use your imagination - I like green chilies, sauted onions, olives, sauerkraut...be creative.

Chocolate Mint Balls

1 1/2 cups evaporated milk
4 cups sugar
1/16 teaspoon salt
12 ounces semi-sweet chocolate chips
7 ounces marshmallow cream
1/2 teaspoon peppermint extract
2 cups finely chopped nuts

Stir together milk, sugar and salt in saucepan over low heat until sugar dissolves. Bring to a full boil and cook, stirring constantly 5 minutes. Remove from heat. Beat in chocolate chips, marshmallow cream and extract until smooth. Form into 1" balls and roll in nuts.

Double Fudge Coca-Cola Cake

1 cup coca-cola
1/2 cup oil
1/2 cup margarine
3 tablespoons baking cocoa
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
FROSTING:
1/2 Cup margarine
3 tablespoons baking cooa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans -- chopped
1 pound powdered sugar

For cake, in a saucepan bring cocoa-cola, oil, margarine and cocoa to a boil, mix the sugar, flour and salt. Pour in the boiling liquid and beat well. Add the eggs, buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.

For frosting, in a saucepan combine the butter, cocoa and milk and heat until the butter melts. Beat in the remaining ingredients, and spread on the hot cake. Cool completely before cutting.

Do-Nothing Cake

2 cups flour
1 1/2 cups sugar
2 large eggs
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 20 oz. can crushed pineapple -- undrained
TOPPING
1/2 cup butter
1/2 cup sugar
1 5 ounce can evaporated milk
1 cup chopped nuts
1 cup coconut

Put all cake ingredients into a bowl and mix with a spoon (NO MIXER). Pour into a 9 X 12 pan. Bake at 350° for 30-40 degrees or until center is done.

For topping, combine butter, sugar and milk in small saucepan. Cook 5 minutes. Add nuts and coconut. Spoon on cake while hot. Yummy!


Note: I didn't have any crushed pineapple, but had chunk instead. I drained off about a 1/2 inch of the juice and ran it through food processor to "chop up". It was somewhat chunkier than the crushed, but I think I preferred it. The recipe originally called for 2 cups sugar in the cake and 1 cup in the topping, but you don't need that much. I served with whipped topping and it was great!!

Better Than Sex Cake

1 box yellow cake mix -- plus ingredients to prepare
1 20 ounce can crushed pineapple
1 1/3 cups sugar
1 3.4 ounce box French vanilla pudding -- plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked -- sweetened toasted coconut

Preheat oven to 350°. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Susan's Apricot Salad Dressing

1 teaspoon Dijon mustard
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil -- or good olive oil
2 tablespoons sugar
salt and pepper -- to taste

In a blender or food processor, mix together mustard, apricot nectar, red wine vinegar, sugar and salt and pepper. While machine is running, slowly add oil. Serve on top of Susan's Special Salad


NOTES : Yummy dressing served with Susan's Special Salad.

Susan's Special Salad

mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans



NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing

Beth's Chicken and Rice Casserole

3 large chicken breasts -- cooked, cut into bite-size pieces
1 1/2 cups uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1 cup mayonnaise
2 1/2 cups chopped celery
1 package dry onion soup mix
1 tablespoon lemon juice
4 ounces sliced mushrooms
crushed potato chips
sliced almonds


Cook the rice in 3 cups chicken broth or water. Combine all ingredients except the potato chips and almonds in a large bowl. Transfer mixture to a 9 X 13 pan. Bake at 375 degrees for 30-35 minutes. During the last 15 minutes of baking, top with crushed potato chips and sliced almonds.



NOTES : This is a great potluck casserole. If I'm serving a bunch, I cook a whole bag of chicken tenders and add another can of soup.

Pam's Punch

4 cups cranberry juice
4 cups pineapple juice
1/2 cup sugar
1 tablespoon almond extract
2 liters 7-Up®
Vodka -- optional

Mix all ingredients together, adding 7-up just before serving.


NOTES : I made this for a bridal shower for my friend Pam - I liked it so it has become my favorite punch recipe. The almond extract really makes it yummy! Freeze some in a decorative mold to use as ice.

Summer Slush

1 large can pineapple juice
2 cans frozen lemonade concentrate
1 can lemon juice
3 packages raspberry Kool-aid
4 cups sugar
1 package frozen raspberries

Mix all ingredients together, adding water to make 2 gallons. Put in a giant container (like Tupperware) and freeze. Take from freezer and stir to make it slushy

Bacon Potato Chowder

1 pound maple flavored bacon
2 medium onions -- chopped
1 16 ounce can corn -- undrained
6 medium new potatoes -- cut in cubes
2 cans cream of potato soup
half & half or whole milk
2 cups Monterey jack cheese -- shredded (or up to 3 cups)

Cut potatoes and place them in a steamer, cook until fork tender (about 20 minutes). Meanwhile, cook bacon until golden brown and crisp, place on paper towels and let cool.

Chop the onions and cook them in the bacon grease (I usually cook them in two batches) you want them caramelized to a nice golden brown. Now decide how much of the bacon grease to remove (remember the grease is a big part of the flavoring).

With all the caramelized onions in the pan, add the canned soup and the corn. Stir until nice and hot then add the steamed potatoes. The soup will be very thick at this point. Gradually add the cream/milk until you reach the desired consistency. Crumble the bacon and add it to the soup. Then add the cheese.



NOTES : This is wonderful - fattening of course - but really, really good.
Be very careful not to let the soup boil as it has a tendency to break down and thin out.

Pickled Beets

1 1/2 quarts canned beets (2 no. 10 cans) -- sliced or whole
1/2 quart cider vinegar
1/2 cup brown sugar
1 7/8 ounces granulated sugar -- scant 1/2 cup
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice

Drain beets. Reserve 1 cup juice for next step.

Mix vinegar, sugars, spices, and liquid from beets.

Heat to boiling point. Boil 5 minutes.

Pour hot mixture over beets. Chill 24 hours before serving.


NOTES : This is Gale's favorite beet recipe. Sliced onions, separated into rings, may be added. Also, granulated sugar may be substituted for brown sugar.

Yummy Cabbage Confetti

1 small head cabbage -- shredded, approx. 1-1/2-2#
3 large carrots -- shredded
1 cup celery -- sliced thin & small
1/2 cup chopped onion
1/4 cup sugar -- (or 1-2 grated apples)
salt and pepper -- to taste

Mix all ingredients together and place in a casserole and dot with 1/4 cup butter. Bake covered at 350° for 1 hour. Stir once during baking to prevent drying out.



NOTES : This is a good company dish because all the chopping and shredding can be done ahead of time. Try it - You'll Like It!!!

Colorful Oven Vegetables

1/3 cup butter
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cauliflower, into florets
2 cups broccoli florets
6 medium carrots -- julienned
3 small onions -- quartered

Place butter in a shallow 3-quart baking dish. Place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. Cover and bake for 25 to 30 minutes or until the vegetables are crisp-tender.

Cranberry-Pecan Bars

1 cup all-purpose flour
2 tablespoons sugar
1/3 cup margarine
1 cup pecans -- finely chopped
1 1/4 cups sugar
2 tablespoons all-purpose flour
2 large eggs -- beaten
2 tablespoons milk
1 tablespoon finely shredded orange peel
1 teaspoon vanilla
1 cup chopped cranberries
1/2 cup coconut

In a bowl combine 1 cup flour, 2 tablespoons sugar. Cut margarine into flour mixture until it resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture in a 9 X 13 greased pan. Bake for 15 minutes at 350 degrees. Mix 1 1/4 cups sugar and 2 tablespoons flour, stir in eggs, orange peel and vanilla. Fold in cranberries. coconut and the remaining nuts. Spread over partially baked crust. Bake for 25 to 30 minutes until top is golden brown. Cool, cut into bars while warm.

Chocolate Chip Marshmallow Bars

1 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts

In a mixing bowl, cream shortening (do not substitute butter or margarine) and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chocolate chips and walnuts. Spread in a greased 9 X 13 pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars.

Triple Chocolate Cherry Bars

1 box chocolate fudge cake mix
1 can cherry pie filling -- (21 oz)
2 large eggs -- beaten
1 cup miniature semisweet chocolate chips
1 container whipped chocolate frosting

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows.

Christmas Gumdrop Cookies

1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup oatmeal
1/2 cup coconut
1/2 cup spice drops -- cut in half (no black)

Cream sugars and shortening. Add eggs and vanilla. Beat well. Combine dry ingredients and add to mixture. Add oatmeal, coconut and spice drops. Drop by spoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes at 375°

Double Chocolate Chip Cookies

1 package Devil's Food cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 large eggs
1/2 cup chocolate chips

Preheat oven to 350 degrees. Beat half of the dry cake mix, the butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

Yield: 5 dozen


NOTES : This is a great basic recipe. Use your imagination when making these, use any variety of cake mix. Spice cake would be great with raisins or currants added. White would be excellent with butter brickle chips. I don't think it makes as much as it says, so I doubled to recipe to have enough to freeze.

Chocolate-Covered Cherry Cookies

1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup granulated sugar
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
10 ounces maraschino cherries

Preheat oven to 350 degrees .
Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.

Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.

Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.

In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake for 10 minutes.

Buffalo Chip Cookies

1 pound butter/margarine
2 cups white sugar
2 cups brown sugar
2 tsp. vanilla
3 large eggs
4 cups self-rising flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 cups oatmeal
1 cup coconut
1 cup chocolate chips

Cream butter and sugars. Stir in eggs and sift in dry ingredients. Stir in remaining ingredients and add chocolate chips last. Bake in 375 oven until done.

Almond Chocolate Biscotti

1 18 1/4 oz chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine
1/4 cup chocolate syrup
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
12 ounces white chocolate chips
2 tablespoons shortening

In a large mixing bowl, combines the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On un-greased baking sheets, shape each portion into a 12 x 2 inch log.

Bake at 350° for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to cutting board; carefully cut diagonally with a serrated knife into 1/2 inch slices. Place cut side down on un-greased baking sheets. Bake for 10-15 minutes or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in an airtight container.

Yield: 3 1/2 Dozen

Anise Biscotti

1 cup sugar
1/2 bunch butter or margarine
2 teaspoons anise seed -- ground
2 teaspoons grated lemon peel
2 large eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350°. Beat sugar, margarine, anise seed, lemon peel and eggs in large bowl. Stir in flour, baking powder and salt. Shape half of dough at a time into rectangle, 10"X 3", on ungreased cookie sheet. Bake about 20 minutes or until toothpick comes out clean. Cool on cookie sheet 15 minutes. With a very sharp knife, cut crosswise into 1/2" slices, place cut side down on cookie sheet. Bake 15 minutes or until crisp and light brown. Remove from cookie sheet and store in air-tight container.

Cherry Bars

1 cup butter or margarine
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon salt
2 cans cherry pie filling -- 21 ounces each
GLAZE:
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons milk

In a large bowl, cream butter and sugar. Add eggs one at a time, beating well after each addition. Beat in the extracts. Combine flour and salt; add to the creamed mixture and mix until combined.,

Spread 3 cups batter into a greased 15 X 10 X 1 inch baking pan. Spread with the pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars.

Yield: 5 dozen


NOTES : These are wonderful. Whenever I have pie filling to spread on bars or a dessert, I use a food processor and pulse the cherries slightly to chop them so when you spread you have a more even distribution.

Lemon Chicken

6 each chicken breast halves -- boned and skinned
salt and pepper -- to taste
2 tablespoons margarine
2/3 cup chicken stock or broth
2 tablespoons sherry
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 cup evaporated milk
2 teaspoons cornstarch
parmesan cheese

Sprinkle breasts with salt and pepper. In a large skillet, bring margarine and broth to a boil. Add chicken and simmer over medium heat, turning once till chicken is no longer pink (6 to 10 minutes). Remove chicken and place in ovenproof serving dish. To broth in skillet, add sherry, lemon peel and juice. Add cornstarch to milk and mix well with wire whisk. Gradually add to broth mixture, stirring constantly until mixture comes to a boil and is thickened. Pour sauce over chicken. At this point, you can refrigerate this. When ready to use, put in hot 350° oven for 30 minutes, to heat up well. Sprinkle with parmesan cheese and broil until lightly browned. Serve immediately.

Raspberry Chicken

1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon pepper
8 boneless skinless chicken breast
1/2 cup seedless raspberry jam
4 tablespoons orange juice
4 tablespoons red wine vinegar

Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with non-stick cooking spray. Transfer to a baking dish, coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken

Szechwan Chicken & Cashews

2 whole chicken breasts -- boned, skinned and cut into 3/4" cubes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon white wine vinegar
1/4 cup vegetable oil
1 teaspoon crushed red pepper flakes
3 each green onions -- sliced diagonally
1 tablespoon minced fresh ginger
1/2 cup unsalted cashews
cooked rice

Marinate chicken in 1 tablespoon soy sauce and rice wine vinegar for 30 minutes,

Combine 2 tablespoons soy sauce, cornstarch, sugar and vinegar and set aside,. Heat oil in skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to pan and cook 2 more minutes, Stirring constantly, add soy sauce mixture, Add cashews and serve over rice.

Chicken Marsala

2 tsp salt
3 tsp pepper
4 Tbls olive oil
6 chicken breast
1/2 cup Marcella wine
3 cups heavy cream
3 cups flour
2 tablespoons dry parsley
1/2 cup chicken broth
1 cup mushroom (sliced)
1 cup onion (sliced)
1/4 cup cornstarch



Mix flour, salt, pepper and parsley in Ziploc bag. Wash chicken breast and place in bag to coat with flour mixture. Fry chicken in olive oil until done. Remove chicken and set aside. Saute mushrooms and onion in chicken frying pan until soft. Heat cream, wine and broth in sauce pan. Mix 1/4 C cornstarch in 1 1/2 C water add to cream mixture and vegetables. Cook until thick. Return chicken to heat.

Serve over rice or mashed potatoes.

Impossible Chicken Pie

1 cup cooked chicken -- cut in bite size pieces
1 1/2 cups frozen peas
3/4 cup shredded cheddar cheese
1/2 cup bisquick® baking mix
1 cup milk
2 large eggs

Preheat oven to 400°. Spray pie plate with non-stick cooking spray. Mix together chicken and peas (can use any vegetables) and put in pie plate. Sprinkle cheese over the top. Mix together Bisquick, milk and eggs and pour over all. Bake for 30-35 minutes, or until set in the center.


NOTES : I like to use leftover meat from a roast chicken and serve with leftover gravy.

Saucy Apricot Chicken

6 halves boneless, skinless chicken breasts
2 jars apricot preserves -- 12 ounces each
1 envelope onion soup mix
hot cooked rice

Place chicken in a slow cooker. Combine the preserves and the soup mix; spoon over the chicken. Cover and cook on low for 4-5 hours or until tender. Serve over rice.


NOTES : Four ingredients are all you'll need for this tender chicken entree. This glaze is just as wonderful with turkey or ham. Leftovers reheat nicely in the microwave.

Baked Ranch Parmesan Chicken

6 chicken breast halves
1/2 cup ranch salad dressing
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt

Marinate chicken in the ranch dressing for 4 hours or overnight.

Preheat oven to 450°.

Combine bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated chicken breasts in breading mixture and place in a 9x13x2-inch baking dish.

Bake for 20 minutes, then reduce heat to 350 degrees and bake for additional 30 minutes or until done and juices run clear.

Great Fruit Dip

1 8 oz frozen whipped topping -- thawed
1 7 ounce jar marshmallow cream
1 3 ounce package cream cheese, softened

In a mixing bowl, combine the whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

Tortilla Roll Ups

16 ounces cream cheese -- softened
1 package Uncle Dan's Dressing Mix
1/2 cup celery -- finely chopped
2 each green onions -- finely chopped
1/2 cup red pepper -- finely chopped
1 package deli ham -- cut in small pieces
10 large flour tortillas

Mix ingredients together and spread on flour tortillas (not too thick). Roll up as tightly as possible and chill at least two hours. Slice in 1/2" slices with a very sharp knife.


NOTES : It's imperative you cut everything up very finely so it rolls up tightly. I usually make this the night before. It is a great appetizer.

Taco Joe's Dip

1 16 oz. can Kidney beans -- rinsed and drained
1 15 1/4 oz. can Whole kernel corn -- drained
1 15 ounce can black beans -- rinsed and drained
1 14-1/2 oz can stewed tomatoes
8 ounces tomato sauce
4 ounces chopped green chilies
1 package taco seasoning mix
1/2 cup chopped onion
tortilla chips

In a 5-quart slow cooker, combine the first eight ingredients. Cover and cook on low for 5 to 7 hours. Serve with tortilla chips


NOTES : To kick this up a notch, put diced jalapeno's instead of the green chilies.

Shrimp Pate'

1 pound cream cheese -- softened
1 1/2 teaspoons fresh lemon juice
salt and pepper -- to taste
1 pound shrimp -- salad size
1 tablespoon parsley -- chopped
1 dash dry vermouth
3 medium green onions -- chopped, green part only
1 tablespoon Dijon-style mustard

Whip cream cheese in electric mixer or food processor, add half of the shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers.

Shirley's Cheese Log

16 ounces cream cheese -- softened
2 jars Kraft Old English Cheese
1 jar cheese whiz -- jalapeno flavored
1/4 cup pecans -- finely chopped

Blend all ingredients together and form into a log. Roll in pecans if you wish, or add the pecans to the mixture. Store tightly covered in the refrigerator. Spread on an assortment of crackers.



Serving Ideas : I sometimes roll in chili powder and put the pecans inside, or eliminate the pecans all together.

NOTES : I find this easiest to mix together if you soften it in the microwave for a few minutes. Can also be microwaved until hot and serve it like fondue.

Becky's Sweet & Sour Meatballs

1 bag prepared meatballs
3/4 cup pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
6 slices unsweetened pineapple -- cut into tidbits
1 tablespoon cornstarch



Combine cornstarch, pineapple Juice, barbecue sauce and water until smooth. Stir in cranberry sauce. Place meatballs in a large kettle or crockpot. Pour prepared sauce over the top. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and top with pineapple tidbits. Cover and simmer 10 minutes or until meatballs are heated through.

NOTES : Can be served over cooked rice, or as an appetizer. Becky doubles the recipe if needed so the meatballs have plenty of sauce.

Joanne's Salmon Ball

16 ounces red salmon
8 ounces cream cheese -- softened
1 tablespoon onion -- grated
2 tablespoons lemon juice
3 drops Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1 tablespoon horseradish
dash cayenne pepper
3 tablespoons parsley, minced

Mix all ingredients together except nuts and parsley. Form into a ball. Roll in minced parsley and nuts. Cover and refrigerate until ready to serve. Put ball in middle of platter and surround by crackers. Makes 12 servings. Preparation time is 20 minutes.


NOTES : If using smoked canned salmon, omit the liquid smoke. I always use the red salmon because the color is better than the regular. No difference in taste, just a better appearance.

Snyder's Carmel Corn

1 Cup margarine
2 Cups brown sugar
1/2 Cup light karo syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla
10 cups Popped Corn, or more if needed

Mix margarine, brown sugar, karo syrup and salt together. Bring to a boil for 5 minutes. Remove from heat and add vanilla and soda. Pour over popcorn. Bake at 325° for an hour, stirring every 15 minutes.

Pedro's Cheesy Hot Dip

1 pound velveeta
1 small can Rotel Tomatoes -- (tomatoes w/green chilies)
1/3 cup salsa
8 ounces cream cheese
1 can hot chili with beans

Melt everything together and put in a small crockette and keep warm.


NOTES : This is good. We thought hamburger would do well added to this and also sliced olives. Great with nacho chips.

Pear Pie

CRUST:
1/2 cup butter or margarine
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup flaked coconut
FILLING:
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup pear juice -- from canned pears
1 cup milk
2 large eggs -- slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup whipping cream
8 canned pear halves -- very well drained (on paper towel)
1/3 cup sugar
1 teaspoon cinnamon

For crust, preheat oven to 400°. Combine the butter, brown sugar and flour and mix until creamy. With hands, add coconut. Spread in a 9 X 13 pan. Bake for 15 minutes. Remove from oven. Stir with spoon. Press 2 cups of hot crunch against bottom and sides of a 9 inch pie pan, pressing firmly in place. Cool.

For filling, combine brown sugar, flour and salt in a sauce pan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat. Gradually stir hot mixture into beaten eggs until all is added. Return to original pan and place over medium heat and boil for 1 minute longer. Remove from stove and stir in butter and vanilla. Pour into prepared crust. Chill thoroughly. Just before serving, whip the cream and spread over the top. Combine sugar and cinnamon, dip drained pear halves in mixture and arrange on whipped cream, sprinkle with any reserved crust.

Penny's Coleslaw

8 cups cabbage -- finely chopped
1/4 cup carrots -- finely chopped
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 teaspoons white vinegar
2 1/2 tablespoons lemon juice

Be sure that the cabbage and carrots are cut into fine pieces, about the size of rice. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well. Refrigerate at least 2 hours before serving.


NOTES : This is suppose to be the Kentucky Fried Chicken's recipe. A dear friend who's new and inexperienced daughter-in-law didn't know what to cook for a family potluck was told to go to KFC and buy their coleslaw. Bring it home and put it in a dish and sprinkle some paprika on top and no one would know it wasn't homemade. She even fooled her husband who insisted Penny bring coeslaw to every function because she made it so good. Hence the name, Penny's coleslaw.

No-Bake Cherry Cheesecake Squares

1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar -- divided
1/3 cup butter or margarine -- melted
1 3 ounce pack cream cheese -- softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping -- thawed
1 21 ounce can cherry filling and topping
1/2 teaspoon almond extract

In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 × 9 ×
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients.

In a mixing bowl with an electric mixer, combine cream cheese, remaining
1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold
in whipped topping. Pour into prepared crust.

Combine cherry filling and almond extract. Pour over cheese filling. Let
chill until ready to serve.

Honey-Cinnamon Spread

8 ounces cream cheese -- softened
2 tablespoons honey
1/4 teaspoon cinnamon


Note: This is wonderful spread on bagels, biscuits or muffins

Taco Seasoning Mix

2 teaspoons dehydrated onion flakes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon dried red pepper flakes -- crushed
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Yield: "1 package"

Combine all ingredients together

NOTES : This is a great recipe to have on hand. Taco seasoning is expensive and we always need it when we are out of it. To make taco's, add 1/2 cup water to this mix along with a pound of ground beef. Couldn't be easier.

Layered Chicken Casserole

2 cups chicken -- bite-sized pieces
1/2 pound Swiss cheese slices -- or more if needed
1 box stove-top stuffing mix -- prepared as directed
1 can cream of chicken soup
1/2 cup chicken broth

Preheat oven to 300°. Grease a 9 X 13 pan. Place uncooked chicken pieces in the bottom. Top that with the cheese slices. Prepare stuffing mix as directed and place it on top of the cheese. Mix the soup with the chicken broth and spread it evenly over the top of the casserole. Bake for 2 hours.



NOTES : This is such an easy casserole - you will really like it.

Chewy Peanut Butter Cookies

1 cup peanut butter
1/2 cup butter or margarine
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg
3 tablespoons milk
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar -- firmly packed

Cream butter, sugars and peanut butter until light and fluffy then beat in eggs and vanilla.

Sift together flour, salt and baking powder and add to creamed mixture. When thoroughly combined, mix in 3 tablespoons of milk.

Roll dough into balls and place on ungreased cookie sheet. Press ball once with fork tines. Bake in preheated 375° oven for about 20 minutes.

Crock Pot Macaroni & Cheese

16 ounces elbow macaroni
1/2 cup margarine -- melted
2 large eggs -- beaten
12 ounces evaporated milk
1 can condensed cheddar cheese soup -- undiluted
1 cup milk
16 ounces shredded cheddar cheese -- divided
1/8 teaspoon paprika

Cook macaroni according to package directions, drain. Place in a 5-quart slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups of cheddar cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika. Makes 10 servings.

Chicken Tortilla Bake

1 pound boneless skinless chicken breasts -- cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil -- divided
1 16 ounce can refried beans
1 14.5 ounce can diced tomatoes with mild green chilies -- drained
8 8 inch flour tortillas -- cut into 1-inch strips
1 11 ounce can Mexicorn -- drained
2 cups shredded cheddar cheese -- (8 ounces)

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 6 servings

Amost Candy Bars

2 tablespoons butter or margarine
3 tablespoons fat-free sour cream
3 tablespoons chocolate syrup
1 box Devil's food cake mix
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chip
1 cup coconut
3/4 cup chopped pecans or walnuts
1 14 ounce can fat-free sweetened condensed milk

Preheat oven to 350°. Coat a 9 X 13 baking pan with nonstick cooking spray. Heat butter in microwave in 1-cup glass measure on lowest setting just until melted (about 30 seconds). Stir sour cream and chocolate syrup into the glass measure with the melted butter; mix until smooth.

Put cake mix in a large bowl. Drizzle butter mixture over the top and beat on low until cake mix is nicely moistened but still crumbly (about 30 seconds). Press evenly in bottom of prepared pan. Sprinkle the top evenly with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk evenly over all ingredients.

Bake until light golden brown (about 30 minutes). Cool completely. Cut into 48 bars.


Yield: "48 bars"

Sharon's Chocolate Pecan Pie

1/2 cup butter
2 squares semisweet chocolate
2 large eggs -- well beaten
1/2 cup sugar
1 1/4 cups corn syrup
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped or whole pecans

Preheat oven to 325 degrees. Melt the butter and chocolate in a double boiler over hot water. Pour this into a bowl and add the beaten eggs, then stir in the sugar, corn syrup, flour, vanilla and salt. Fold in the pecans. Pour the filling into the crust and bake for about 30 minutes. Watch carefully and do not take the pie out of the oven until the top looks dry. You can make up to 4 pies at one time. They freeze beautifully. Serve with whipped cream or vanilla ice cream on top, if you like.

German Layered Apple Cake

6 cups apples -- peeled and sliced
1 package German Chocolate cake mix
1 teaspoon cinnamon
1 1/4 cups water
1/4 cup margarine -- softened
3 large eggs
1/2 cup nuts -- walnuts or pecans

FROSTING:
3 ounces cream cheese
4 tablespoons margarine -- softened
3 cups powdered sugar

Preheat oven to 350°. Spread 1/2 of apples evenly in greased 9 X 13 pan. In a large bowl, mix dry cake mix, cinnamon, water, margarine and eggs at low speed until smooth; beat 2 minutes at high speed. Stir in nuts. Pour half of the batter evenly over apples and repeat layers. Bake for 30-35 minutes, or until tests done.

For frosting, in a small bowl blend ingredients until smooth. Frost cooled cake.



Serving Ideas : I sometimes break some extra nuts up and put on top of frosting.

Sesame-Ginger Asparagus

1 1/2 pounds thin asparagus -- trimmed and cut diagonally into 2" pieces
1 tablespoon canola oil
1 tablespoon chipped fresh ginger
1 tablespoon light soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1 teaspoon sesame seeds

Bring 1/4" water to a boil in a large non-stick skillet over high heat. Add the asparagus and return to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until crisp-tender. Drain and cool briefly under cold running water. Wipe the skillet dry with a paper towel. Heat the canola oil in the same skillet over high heat,. Add the asparagus, ginger, soy sauce, and red pepper flakes and cook for 2 minutes, or until heated through. Remove from the heat and stir in the sesame oil and sesame seeds.

Rhubarb Dessert

5 cups finely diced rhubarb
1 1/2 cups sugar
1 3 ounce package strawberry gelatin powder
3 cups miniature marshmallows
1/2 cup boiling water
1 package white or yellow cake mix

Mix cake mix according to package directions. Put the chopped rhubarb in the bottom of a 9 X 13 pan. Mix the sugar and jello together and spread over the rhubarb. Next, put the marshmallows in the pan. Pour the prepared cake mix over the jello and marshmallow layers and then the boiling water over all. Bake at 350 degrees for 45 minutes.

Rhubarb Bread

1 1/3 cups Dark Brown Sugar
2/3 cup vegetable oil
1 egg -- beaten
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups finely diced rhubarb -- 1/4-inch cuts (1 1/2 to 2)
1/2 cup chopped nuts

In a bowl, combine the sugar and oil; blend in egg, vanilla and milk. Combine flour, salt, cinnamon and baking soda; add to moist ingredients. Stir in rhubarb and nuts. Transfer to two well-greased 8-in. x 4-in. loaf pans.
Bake at 350° for about 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Poulet Aux Fines Herbes

4 whole chicken breasts
1/4 cup butter or margarine -- softened
1 teaspoon dried parsley flakes
1/4 teaspoon dried fines herbes -- crushed
1/4 teaspoon marjoram -- crushed
2 ounces Monterey jack cheese -- cut into 8 strips
1/2 cup fine dry bread crumbs
1/4 cup white wine
hot cooked noodles

Remove skin from chicken breasts, cut in half lengthwise and remove bones. Place each breast between 2 pieces of clear plastic wrap, pound with a meat mallet to flatten, remove wrap.

In a small bowl combine butter, parsley flakes, oregano, fines herbes and marjoram. Using half of the mixture, dot some on each piece of chicken. Place a strip of cheese on each and roll up tightly, tucking in ends.

Melt the remaining herb-butter mixture. Brush over chicken rolls, roll chicken in bread crumbs to coat. Place rolls, seam side down, in a 12 X 7 inch baking pan. Bake uncovered in a 350° oven for 20 minutes.

Pour the wine into the baking dish around chicken. Drizzle any remaining melted herb-butter over chicken. Bake, uncovered, for 20-25 minutes more or until chicken is tender and golden brown.

Drain chicken, reserving juices. Serve chicken over hot cooked noodles, pass reserved juices with the chicken.


Note: I don't always serve with noodes, rice or potatoes are great too.

Chocolate Ice Cream Torte

1 3.5 ounce package vanilla instant pudding mix
1 cup milk
1/2 teaspoon almond extract
1/2 cup whipping cream -- whipped
1/2 gallon chocolate ice cream -- softened
whipped cream
1 can cherry pie filling
Crumb Crust:
1 cup vanilla wafer crumbs
1/4 cup finely chopped almonds
3 tablespoons butter -- melted

Combine crumb crust ingredients and press in a 9-inch springform pan. Freeze until firm.

Beat pudding mix and milk on low speed for 1 minute. Fold in almond extract and 1/2
cup whipped cream. Using an ice cream spade or large spoon, spoon a thin layer of chocolate ice cream over crumb crust in chilled springform pan. Spread half of pudding mixture over ice cream. Top with second layer of ice cream and pudding mixture. Spoon a final layer of ice cream over pudding for the top layer. Cover and freeze for at least 6 hours or overnight.

To decorate and serve, let torte stand at room temperature 5 minutes. Run a thin metal spatula around rim of shell. Remove outside rim of springform pan. Run spatula between cake and bottom of pan; remove pan and place torte on serving plate.

Pipe a crown of whipped cream in the center of the torte and garnish with cherries.


Note: I usually serve it by cutting it in wedges, put a spoonful of cherry pie filling on top and let it drizzle down the sides and a dollop of whipped cream on top of that. This always gets rave reviews and it's very pretty and delicious.

-

Ice Cream Dessert

1 package chocolate water cookies -- crushed
1/4 cup margarine -- melted
1 quart vanilla ice cream -- softened
1 small package instant chocolate pudding mix
1 large package instant vanilla pudding mix
2 cups whipping cream -- extra creamy
1/2 cup Kahlua coffe-flavored liquer
4 ounces vanilla yogurt
6 squares unsweetened chocolate -- grated

Crush chocolate wafers in the food processor and slowly add melted margarine. Press firmly onto the bottom of a 9 inch spring form pan. Blend the puddings with the whipping cream and liqueur. Mix with electric mixer until stiff. Add the softened ice cream to this mixture, stirring to blend. Put in pan on top of crumbs. Blend the yogurt and grated chocolate together and put that on top of the ice cream mixture. Freeze until firm.

Oatmeal Bread

2 cups milk -- scalded
1 cup oatmeal
2 tablespoons margarine
2 packages dry yeast
1/2 cup lukewarm water
1/2 cup molasses
2 teaspoons salt
1/4 cup wheat germ
4 1/2 cups all-purpose flour

In a large bowl pour milk over oatmeal and margarine. Let stand until lukewarm. Dissolve yeast in warm water., Add to cooled milk mixture. Add molasses, salt, and wheat germ; then gradually add the flour and beat smooth. Let rise in warm place until doubled. Pour into greased 8 1/4" bread pans. Let rise, bake 15 minutes at 400° then at 350° for an additional 35 minutes.


NOTES : I love any bread recipe that is easy - This one needs no kneading, so it is a "10" with me.

Zucchini Nut Bread

2 cups all-purpose flour
1 tablespoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 large eggs -- slightly beaten
2 cups zucchini -- finely shredded
1 1/2 cups granulated sugar
3/4 cup cooking oil
1 teaspoon lemon extract
2 teaspoons vanilla
1 cup raisins -- optional
1 cup chopped walnuts

Prepare two 8 X 4 X 2 inch loaf pans; set aside. In a medium bowl, combine flour, cinnamon, baking powder, salt, and baking soda; set aside.

In a large bowl, combine eggs, zucchini, sugar, oil, vanilla and lemon extract; mix well. Add flour mixture to zucchini mixture; stir just until moistened (batter will be lumpy), Fold in raisins and nuts. Spoon batter into prepared pans.

Bake at 350 ° for approximately 55 minutes, or until a toothpick inserted near the centers comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

Lemon-Glazed Fruit Muffins

1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries, marion berries, and or huckleberries
GLAZE:
1/4 Cup powdered sugar
2 Teaspoons lemon zest
2 Tablespoons fresh lemon juice

Preheat oven to 375°. In a large bowl with electric mixer, beat oil and eggs until well blended. Add sugar and continue beating for 2 minutes. Add zest and juice. In a small bowl combine flour, baking powder, soda and salt. Using a wooden spoon stir all dry ingredients into creamed mixture - careful not to over mix. Carefully fold berries into mixture with spatula. Spoon batter into paper lined muffin tins 3/4 full. Bake for 25 minutes or until tests done.

While muffins are baking, in a small bowl combine glaze ingredients.

When muffins are done, remove from tin and pierce 6 to 8 times with a skewer or long-tined fork. Spoon glaze over muffins while still warm.

Orange Quick Bread

1 medium orange
orange juice -- if needed
2 large eggs
1/2 cup vegetable oil
4 cups all-purpose flour
1 cup granulated sugar -- plus 2 tablespoons, divided
1/2 teaspoon salt
2 tablespoons baking powder
12 ounces evaporated milk
1 teaspoon milk


Preheat oven to 400 degrees. Oil two 8 X 5 inch loaf pans. Wash orange, cut into quarters and remove seeds (do not peel). Place into a food processor or blender and process until pureed. Add orange juice if necessary to measure 1 cup. In a medium bowl, beat eggs until foamy. Add oil and beat 1 minute. Add orange puree and stir to combine.

In another bowl, sift together the flour, sugar, salt and baking powder. Add the dry ingredients alternately with the evaporated milk and vanilla to the egg mixture beginning and ending with dry ingredients, mixing well. Divide batter evenly between prepared pans. Let batter rest for 20 minutes. Sprinkle 1 tablespoon sugar over each loaf. Bake for 20 minutes. Score the top of each loaf lengthwise with a sharp knife. Reduce heat to 300 degrees and bake another 40 minutes. Bread is done when a cake tester inserted in the center of the bread comes out clean. Remove from heat and let bread rest 20 minutes before turning out of pans.


Serving Ideas : Wonderful served with coffee or tea.

NOTES : This batter can be divided among 5 mini bread pans and baked for 20 minutes at 400 degrees.