Zucchini Pancakes

2 cups shredded zucchini (2 whole zucchinis in my case)
1/2 bread crumbs
1/2 cup italian cheese blend
2 eggs
1 T. minced garlic (about 4-5 cloves)
olive oil (enough to make a nice frying layer in the pan)
salt and pepper (to taste)

Shred zucchini using a cheese grater. Take towels and pat shredded zucchini to remove majority of water.

Mix together zucchini, bread crumbs, cheese, garlic, salt, and pepper. Heat olive oil in a frying pan to medium heat. Drop in small globs of zucchini into heated olive and press down with fork to flatten. Cook 2-3 minutes on each side or until golden brown.

Serve with ranch dressing or other dipping sauces!

Blueberry Crisp

4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.

3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

Pumpkin Crunch Bars

The bottom layer is creamy pumpkin pie and the top is crunchy topping! Better then Pie!

Spray 15 by 10 pan with non stick spray and set aside.

Make topping first~
1 yellow or white cake mix
1 cube (1/2 cup) margarine or butter
(optional) add chopped walnuts

Mix margarine and cake mix together till well combined. If mixture is too wet add some flour till it is crumbly and resembles pie crust dough. (I will give approximate measuremnents next time I make this and add them here) Set aside.

30 ounces canned pumpkin
12 ounces evaporated milk
6 eggs
1 1/2 cup sugar
1 tsp cinnamon or pumpkin pie spice

Bake in 350 oven till browned and pumpkin is set. (Time will vary depending on oven)

Cookie Dough Truffles

After shaping the dough into balls, I usually freeze them before dipping instead of refrigeration, and these freeze well after dipping, also. I also add about 1/8 to 1/4 cup more flour to the dough for less stickiness than the recipe calls for.

Southwest Spicy Sweet Potato Fries

1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp ground cloves
1 Tbsp Canola or vegetable oil
2 large sweet potatoes, cut into wedges


Preheat oven to 425°F. Line a baking sheet with foil, shiny side up. Spray with cooking spray if desired.

Put first six ingredients in a gallon-size Ziploc bag and shake to blend. Add sweet potatoes. Drizzle oil over potatoes in the bag. Seal bag and shake to coat.

Arrange coated potato wedges on the baking sheet so no fries are overlapping. Bake for 18 minutes. Flip the fries over and bake for another 10-12 minutes.

Serve with ketchup or horseradish sauce.


Makes about 12-15 wedge fries.

Pumpkin Crunch Bars

15 oz. can pumpkin
12 oz. can evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Topping:
1 package yellow butter cake mix
1 cup chopped pecans
1 cup melted butter (2 sticks)
Garnish with fresh whipped cream

Mix the first six ingredients until creamy. Pour into greased 13x9 glass baking dish. Sprinkle evenly with dry cake mix. Then add pecans and drizzle butter. Bake at 350 for 50 minutes. Cool, then serve each piece with a dollop for fresh whipped cream.

Cheesy Corn Chowder

3 medium potatoes, peeled and chopped

1 cup water

2 teaspoons instant chicken bouillion granules

1/8 teaspoon ground red pepper (I used about 1/2 of that)

dash black pepper

3 cups milk

1 pkg. (10 oz.) frozen whole kernel corn

2 Tablespoons flour

8 oz. velveeta cheese

1 Tablespoon snipped parsley

3 slices chopped cooked bacon



In large saucepan, combine the potatoes, water, bouillion granules, ground red pepper, and black pepper. Bring these to a boil, and reduce heat. Cover the pot and cook for about 10 minutes, or until potatoes are just tender, stirring occasionally. Stir in 2 and 1/2 cups of the milk and all the corn. In a small bowl, stir together remaining milk and flour, stir this into the potato mixture. Cook and stir over medium heat until it is slightly thick and bubbly. Cook and stir one minute more. Add the cheese to the soup mixture; stir until cheese melts. Stir in bacon, and spoon the soup into four bowls. Top with parsley.

Chocolate/Lemon Delight

1/2 cup butter
1/2 cup chopped pecans
1 cup flour
2 cups cool whip
2 pkg 8oz cream cheese
3 cups milk
1 cup powdered sugar
2 pkg instant lemon pudding

1st layer: Mix together like pie dough; butter, chopped pecans and flour.
Press into 9x13 pan, and bake at 350F for 15 minutes. Cool.

2nd layer: Blend cool whip, cream cheese and powdered sugar.
Spread over first layer.

3rd layer: Blend instant lemon pudding and milk. Spread over second layer.

4th layer: Spread wool whip on third layer. Chill. Sprinkle nuts on top.

Variation: Use 1 cup less cool whip and 1 pkg less cream cheese, and 1 cup more flour and butter.

Cream Pie and Variations

I have many Cream Pie Recipes on this blog and have been searching for one that 'remains standing' when you cut it and doesnt run into of the pan. This recipe is THE recipe. It looks great and stands up!

3/4 cup sugar
2 eggs or 3 egg yolks
1/3 cup flour
1/4 tsp salt
2 cups milk
3 tbsp butter or oleo
1 tsp vanilla

In saucepan mix sugar, flour and salt. Add 1 cup milk; mix smooth.
Bring to boil over medium heat, stirring briskly. Continue to stir and
let boil until smoothly thickened, about 2 minutes. Remove from heat;
with fork beat eggs or egg yolks with remaining 1 cup milk; gradually
stir into hot mixture, then put back over heat. Bring to boil, stirring,
and boil until mixture thickens a bit more, about 1 minute. Remove
from heat, stir in butter and vanilla. Top with meringue or chill and
serve with whipped cream.

Pie Variations-

For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.

You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.

Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.

Easy Salsa

1/2 large onion
14 1/2 ounce can stewed tomatoes
1 heaping tbsp canned jalapenos
1/2 tsp cumin (or less)
dash oregano
2 cloves garlic
1 Tbsp chile powder

Chop then blend in blender leaving some chunks. Refrigerate

Easy Iced Tea

4-6 small teabags
1 cup sugar or 2 cups sugar for sweet tea
Ice
Water

Run the teabags through coffee maker. In 2 quart pitcher add about 2 trays of ice and 1 cup of sugar or two if you want sweet tea. Pour in hot water and stir till sugar is dissolved. Add water till full. Refrigerate

Garden Spiral Salad

Another recipe from Debbie. =)

16 ounce garden spiral pasta (rotini, etc)
1/2 cup hard salami chopped
1/2 cup pepperoni chopped
1 cup cucumbers, chopped
1/3 cup green pepper choped
1/3 cup red onion rings
2 tomatoes chopped
1/2 tsp parsley flakes
1/2 cup cheese cubed or shredded (mozzarella or cheddar)
1 1/2 cup Italian style dressing of oil vinegar dressing
(I think olives are good in this too)

Cook Pasta. Drain and chill. Combine all ingredients except dressing. Toss with dressing when ready to serve

You can substitute ranch dressing or use broccoli and cawliflower etc. For the pic in this post I didnt have any salami so I used Polska Kielbasa. It still was delicious!

Homemade Beef, Pork or Chicken Stew

Rocky Road Dessert Pie (it's more like cake)

1 pkg. chocolate fudge cake mix
2/3 cup water
3 tablespoons vegetable oil
2 eggs
1 and 3/4 cups whipping cream (heavy cream)
2/3 cup miniature marshmallows
2/3 cup chopped walnuts
1/2 cup semisweet chocolate chips
Chocolate glaze

Oven 350 degrees. Grease a 9 inch pie plate with shortening. Dust with sugar. Reserve 1 and 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs in a bowl on low speed for 30 second, medium speed for 2 minutes. Spread in the pie plate. Bake for 30-35 minutes or until the cake springs back when touched in the center. Cool completely. Beat heavy cream and reserved cake mix until stiff. Fold in marshmallows, nuts and chips. Spread over cake. Prepare glaze; immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate leftovers.
Chocolate glaze: Heat and stir 1 Tablespoon heavy cream, 1 teaspoon margarine, and 1 0z. chopped semisweet chocolate over medium heat until smooth.

Ranch Potato Casserole

6-8 medium red potatoes, washed and eyes and dirt removed
1/2 cup sour cream
1/2 cup ranch salad dressing (not dry powder)
1/4 cup bacon bits or crumbled bacon
2 Tbsp minced fresh parsley
1 cup cheddar cheese

Topping-
1/2 cup (2 ounces) shredded cheddar
2 cups slightly crushed corn flakes
1/4 cup butter

Cook the potatoes till tender. (I do this the night before by baking then instead of boiling) Quarter them and leave skin on. Combine sour cream, ranch dressing, bacon, parsley and 1 cup of the cheese Toss potatoes in dressing mixture and place potatoes in greased 13by9 pan. Top with 1/2 cup of the cheese (topping). Combine corn flakes and butter and sprinkle over casserole. Bake 350 for 40-35 minutes

Italian-Style Pasta Toss

I love this pasta salad!

7 oz. corkscrew macaroni or one 7 oz. pkg. cheese tortellini
1 and 1/2 cups cubed swiss or provolone cheese (6 oz)
6 ounces sliced salami, cut into strips
1 cup cauliflower flowerets, thinly sliced
1 small zucchini, thinly sliced
1/2 cup chopped green or sweet red pepper
1/2 small onion, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated parmesan cheese
1/4 cup snipped parsley
1/2 cup olive oil or salad oil
1/4 cup cider vinegar
2 garlic cloves, minced
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon pepper
2 medium tomatoes, chopped

Cook pasta according to pkg. directions. Drain. Rinse with cold water, drain again.
For salad, in a bowl, toss together pasta, cubed cheese, salami, cauliflower, green or red pepper, onion, olives, parmesan cheese, and parsley.
for dressing, in a screw top jar combine oil, vinegar, garlic, basil, oregeno, and pepper. Cover, and shake well. Pour over salad. Toss to coat. Cover, chill 4 to 24 hours before serving. To serve add tomatoes, and toss gently. 6 main dish servings, or more if a side dish.

Glazed Chicken and Vegetables

1 (2 and 1/2 lb. to 3 lb.) broiler-fryer chicken
cooking oil
3 medium potatoes, peeled and quartered, or 6 new potatoes
6 medium carrots, bias-sliced into 1/2" pieces
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 medium apples, cored

Rinse chicken, and pat dry. Tie legs to tail, twist wing tips under back. Place, breast side up, on a rack in a shallow roasting pan (I've made this without the rack). Brush with oil. Roast chicken, uncovered, in a 375 degree oven for one hour.
Cook potatoes and carrots in boiling water for 20-25 minutes, or til nearly tender. Drain.
For glaze, in a saucepan combine honey, mustard, onion, curry powder, garlic salt, red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set aside.
Discard fat in roasting pan. Cut apples into wedges. Arrange potatoes, carrots, and apples around chicken in the pan. Spoon glaze over poultry, vegetables, and apples. Roast for 15-20 minutes more or til chicken is no longer pink, the drumsticks move easily in their sockets, and the vegetables are tender. Makes 6 servings.

Butterscotch Fudge

1 teaspoon + 2 Tablespoons butter, divided
1 and 2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups mini marshmallows
1 (10-11 oz. pkg.) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon vanilla

Line an 8 inch square pan with foil, and grease it with 1 teaspoon butter. In a saucepan combine sugar, milk, salt, and remaining butter; cook over medium heat til it boils. Boil 5 minutes, stirring constantly. Remove from the heat, and add the marshmallows, chips, nuts, and vanilla. Stir until the marshmallows and chips are melted. Spoon into pan, let it stand until set. Using foil, lift out of pan, and cut into squares. Store at room temperature. About 1 and 1/2 lbs.

Buttered Egg Noodles (no drain)

I had to fiddle around with the amount of water and ended up adding about 4 Tbsp extra.

2 Wyler's chicken bouillon cubes
1 1/2 cups water
1/2 cup real butter
8 ounces egg noodles

Bring water, 2 boullion cubes and 1/2 stick of butter to boil using med to high heat. Add egg noodles. Cover and Cook until noodles are desired texture stirring frequently. (I added an extra 4 TBSP of water) The recipe calls for adding the remaining 4 TBSP of butter which is entirely unneccesary. Sprinkle with Parsley.

Menu Ideas

Chicken
Baked Chicken
Chicken Teriyaki
Chicken Enchiladas
Jalapeno Chicken
BBQ ChickenChicken Cacciatore
Peach Glazed Chicken
Shredded Chicken Enchiladas
Sweet and Sour Chicken (whole or breaded)
Hot Wings
Buffalo Wings
Chicken ala King
Traditional Turkey
Salsa Chicken
Chicken Fajitas
Chicken Fried Rice
Honey Chicken
Fried Chicken
Chicken Cordon Bleu
King Ranch Casserole
Chicken and Gravy
JMac’s Chicken
Teriyaki Chicken
Adobo Chicken

Pork
Fried Pork Patties
Pork Burritos
Pork Roast
Pork Chile
Pork Fajitas
Pork Ribs
Ham
Ham Fried Rice
Pork Chops

Ground Beef
Beef Enchiladas
Meatloaf
Salisbury Steak
Lasagna
Spaghetti
Hamburgers
Manicotti
Soft Tacos
Nachos
Swedish Meatballs
Pizza Casserole

Processed
Italian Sausage/Smoked Sausage
Fish
Hot Dogs
Meatball Variations

Casseroles
Jalapeno Chicken
Night Before Casserole


Misc
Pizza


Side Dishes
Red Beans and Rice
Mashed Potatoes
Red Rice
Noodles Alfredo
French Fries
Noodles
White Rice
Scalloped Potatoes
Potato Salad
Roasted Potatoes
Yakisoba Noodles
Macaroni Salad
Baked Potatoes
Wild Rice
Fried Rice
Mac and Cheese
Stuffing/Dressing
Spanish Rice

Korean Style Meatballs

While these are not meatballs they are close except that they are flat. I just dont know the real name but they are delish.

onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu

flour
eggs

Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.

Orange Cream Cheesecake

This is worth the many steps, and no bake! Fantastic flavor, and pretty layers.

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter or margarine, melted

Filling:
1 package (3 oz.) orange gelatin
3 packages (8 oz. each) cream cheese, softened
1 and 1/4 cups sugar
1 can (5 oz.) evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla
1 carton (8 oz.) cool whip, thawed

Topping:
2 cups whipped topping
1/4 cup sugar

Combine the cracker crumbs cinnamon, orange peel and butter. Press into the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened.
Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed two minutes longer. Gradually beat in orange juice concentrate, vanilla, and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
In a mixing bowl, beat whipped topping and sugar. Beat in refrigerated gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over the filling (pan will be full). Refrigerate for 8 hours, or overnight. 10-12 servings.

Pineapple Rice Pudding

This is rich, creamy and delicious! Hands down the best rice pudding I've ever eaten!

4 cups milk, divided
3 cups COOKED long grain rice
2/3 cup sugar
1/2 teaspoon salt
1 pkg. (3 0z.) cream cheese, softened
2 eggs
1 teaspoon vanilla

Pineapple sauce:
1 can (20 oz.) pineapple chunks, undrained
1/4 cup packed brown sugar
1 Tablespoon corn starch
1 Tablespoon margarine
1/8 teaspoon salt
1/2 teaspoon vanilla

In saucepan, combine 3 and 1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees. Stir in vanilla. Spoon into 6 dessert dishes. Drain pineapple, reserving juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt, and reserved pineapple juice. Bring to a boil; cook and stir for two minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding. 6 servings.

Biscuits and Sausage Gravy

1/4 lb. bulk pork sausage
2-3 Tablespoons flour
2 Tablespoons butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
1 and 1/4 or 1 and 1/3 cups milk
Warm biscuits

In a skillet over medium heat, cook sausage until no longer pink: drain. Stir in flour, butter, salt and pepper; cook and stir until butter is melted. Gradually add the milk stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over biscuits. 2 servings.

Beef Burritos

2 chuck pot roasts (2 and 1/2 to 3 lbs. each)
2 Tablespoons cooking oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 oz.) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chiles
2 Tablespoons flour
1/4 cup cold water
4 drops hot pepper sauce
18 flour tortillas, warmed
Shredded cheddar cheese, sour cream, and salsa

In dutch oven over medium heat, brown roasts in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2 and 1/2 hours or until meat is tender (keep an eye on the liquid in the pot, and don't let it boil dry). Remove roasts; cool. Remove meat from bone and cut into bite-sized pieces. Skim fat from pan juices. Add tomatoes and chiles; mix well. Add meat, and bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. 18 servings.

Holiday Ham with Pineapple

1 whole bone-in fully cooked ham (12-14 lbs), spiral-cut or thinly sliced
2 cans (6 oz. each), pineapple juice
1 (20 oz.) can crushed pineapple, undrained
1 and 1/2 cups packed brown sugar
20-30 whole cloves

Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325 degrees for 1 and 1/2 to 2 hours or until a meat thermometer reads 140 degrees, basting every 20 minutes. 20-28 servings. If a spiral sliced ham isn't available, ask your butcher to cut a fully cooked ham into 1/8 inch thick slices, and tie it securely. This is a delicious ham recipe!

Pineapple-Mandarin Orange Cake

Yellow Cake Mix
3/4 Cup of oil
4 eggs
1 small can of mandarin oranges (drain 1/2 of the juice off, then pour into mix)
1 Large can of crushed pineapple (pour 1/2 of the can into mix. Save the other half for topping)

Mix all ingredients in a large bowl with a mixer. Then pour into pan or glass dish. Bake at 350 degrees for 35-40 minutes. As soon as cake comes out of pan, put it in the refrigerator for 20 min. (refrigeration is optional, you can just allow it to cool)


ICING:

One 12 oz. carton of cool whip
One package of instant vanilla pudding (do not prepare, put it in the bowl like it is.)
Drain the rest of the pineapple and put all ingredients into the bowl and mix with mixer. When the cake is cool put the icing on cake. The cake should then be refrigerated if you have any left overs.

Lemon Cheese Coconut Cake

I made this up today and it was delicious!

Grease 13by9 cake pan. Sprinkle coconut in bottom of pan.

Mix a white cake mix as box recommends and pour into pan.

Combine one container of lemon frosting with 1 block of cream cheese. (I defrosted the cream cheese in the microwave to make it softer) Thoroughly combine and spoon over top of cake. Marble with knife. Bake until nice and brown and done in center.

I am looking forward to trying this with other variations. Chocolate Cream Cheese sounds wonderful.

White chip orange dream cookies

2 and 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2-3 teaspoons grated orange peel
2 cups (12 oz.) Nestle white chocolate morsels

Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, and brown sugar in a large bowl until creamy. Beat in egg and orange peel. Graduallly beat in flour mixture. Stir in morsels. Drop dough by Tablespoons on an ungreased cookie sheet. bake at 350 degrees for 9-10 minutes, or until the edges are light brown. Let stand for 2 minutes on cookie sheet, remove to cool.

Apple Goody

3 cups apples (peeled and sliced)
1 cup sugar
2 Tablespoons flour
cinnamon to taste

Put above ingredients in a greased pan and top with the following items after mixing them together:
3/4 cup oatmeal
1/3 cup melted butter
1/4 teaspoon baking soda
1/4 cup flour
3/4 cup brown sugar

Bake at 350 degrees until the apples are done (approx. 25-30 minutes).

Pizza Salad

1 lb. spiral macaroni, cooked and drained
3 medium tomatoes, diced
1 lb. cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni, cut in halves
3/4 cup vegetable oil
2/3 cup grated parmesan cheese
1/2 cup apple cider vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper

In a large bowl, combine cooked drained and cooled macaroni, tomatoes, cheddar cheese, green onions, and pepperoni. In a small bowl combine oil, parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. 16 servings.

Delicious Pumpkin Bread

5 eggs
1 and 1/4 cups vegetable oil
1 can (15 oz) solid-pack pumpkin
2 cups flour
2 cups sugar
2 packages (3 0z each) cook and serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl, beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 5 greased 5 inch x 2 and 1/2-in.X 2 inch loaf pans (miniature pans). Bake at 325 degrees for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. Bread may also be baked in two greased 8 in. X 4 in. X 2 inch loaf pans for 75-80 minutes. When baking the larger loaves cover with foil after 60 minutes to prevent over browning.

Make Ahead Potatoes

10 large potatoes, peeled and quartered
1 cup (8 oz) sour cream
1 package (8 0z) cream cheese, softened
6 tablespoons margarine, divided
2 Tablespoons dried minced onion
1/2 to 1 teaspoon salt
paprika

Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. Drain and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoon butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 9 x 13 inch baking dish. Melt remaining butter, drizzle over potatoes. Sprinkle with paprika. Refrigerate, or bake immediately, covered at 350 degrees for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking. 12 servings.

Stuffed Chicken Rolls (crock pot)

6 large boneless skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated Parmesan cheese
1/2 teaspoon sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil
1 can (10 and 3/4 oz.) condensed cream of chicken soup, undiluted
1/2 cup chicken broth

Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan, sage, paprika, and pepper; coat chicken on all sides. Cover and refrigerate one hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks, garnish with fresh parsley if desired. 6 servings.

Easy Coffee Cake

1 cup flour
1 cup shortening
1 cup sugar (brown is best, or a mixture of brown and white or whatever you have will do)

Yellow or White Cake Mix
Ingredients called for on box of cake

Mix together flour, shortenings and sugar with pastry cutter or hands. Mixture will be crumbly. You can add more flour if you like. Set aside for topping. Prepare cake batter as box says and pour into prepared pan. Top with topping and bake per directions on box or toothpick inserted comes out clean.

Serve with Whip Cream or Cool Whip

Oreo Pie

1 graham cracker crust or homemade pie crust
2 8 oz. pkg. cream cheese
1 can sweetened condensed milk
dash of lemon juice
1 tsp. vanilla (optional)
Large Tub of cool whip
Oreos


Crush about 8-16 oreo cookies in plastic bag with rolling pin. Set aside. Mix cream cheese with mixer in large bowl. Add sweetened condensed milk, lemon juice and mix till blended making sure there are no lumps. Fold in half of a large tub of Cool Whip into filling and 3/4 of cookies. Spread on cooled pie crust. Top with thin layer of Cool Whip and sprinkle with remaining cookies. Enjoy!

*this is pretty sweet. Use as few or as many Oreos as you desire

Classic Crisco Pie Crust

FOR THE SINGLE CRUST:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.


Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.


FOR THE DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.


Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.


Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Easy Fried Rice

For every two servings or one HUGE monster serving =)

In wok or frying pan heat up 1 Tbsp oil

Add your choice of whatever you have on hand- only need a little of each-

sliced onion
baby carrots grated- grated (essential imho for taste and color)
green peppers
peas
mushrooms
zucchini- grated
finely chopped chopped cabbage
fresh garlic (it aint the same without!)

Saute till tender.

Add one chicken breast chopped up (optional), pork or tuna drained VERY well and fry for a bit.

Meausure out one cup of refrigerated leftover rice in measuring cup and add to pan. Make sure rice is broken up- that there are no chunks and oil coats all of the rice grains.

Add 1 Tbsp of sesame oil- really makes the dish taste awesome

In your pan, spread the rice over to the sides so there is a only pan in the center. Scramble up one egg in a bowl. Add a little tad of oil if neccesary and cook egg in center well. If you like you can also fry an egg after and place it on top if you like it better. Mix egg in rice.

Heat through. When every thing is heated add 1 Tbsp of soy sauce. I know to some this might seem overkill but I add salt to the dish. Soy sauce is salty but I like the taste of salt in my fried rice too.

Serve with kimchi- yum!

* When you have leftover rice it is best to store it in an airtight container such as a plastic container or a ziploc bag. If air gets in it the rice will turn into rice pellets that will not soften up. I like to make extra rice and chicken breasts and store it in the refrigerator for easy lunches.

I wanted to mention how Koreans make Home Rice (ome rice) pretty much as above. For the egg part they fry egg in a skillet with oil and put the egg lying in a bowl pushed down on the bottom. Then they take the fried rice and pack it in the bowl and flip the bowl over for a very nice presentation. They also use Ketchup swirled on top. Yum.

Chicken Parmigiana

1 whole chicken boned and skinned or 1 bag of boneless skinless chicken
1/8 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp flour
1 egg
1/4 c. soft white breadcrumbs
6 tbsp. grated Parmesan cheese, divided
1 Tbsp. olive oil
Tomato Sauce: recipe follows
3 oz. Mozzarella cheese

Season chicken with salt and pepper. Sprinkle lightly with flour and dip chicken into beaten egg. in shallow dish, mix together breadcrumbs and 4 tbsp. of the Parmesan cheese; dredge chicken to coat thoroughly. In small frypan, place olive oil over medium heat; add chicken and cook about 3 min. turn and cook 3 min. more to brown lightly on each side. Place chicken in baking dish, cover with tomato sauce; place Mozzarella cheese on top and sprinkle with remaining 2 tbsp of the Parmesan cheese. Place in 350 degrees F. oven and cook about 15 min., until bubbly. Makes 2 servings.

Tomato Sauce: In small frypan, place 1 1/2 tbsp. olive oil; add 1/2 onion, chopped, and 1 clove garlic, minced; saute about 2 min. Stir in 1 can (8 oz) tomato sauce, 2 tbsp oregano, 1/4 tsp. pepper and 1 1/2 tsp. chopped parsley. Cover and simmer 5 min.

Foolproof Omelette

I have on hand 4 eggs, green peppers, spanish onions and some marbled cheddar/monterey jack cheese. Yum!

















I use a non stick spray AND a bit of butter/margarine. I know I am a glutton for punishment but it also tastes so much better. =)
















Scramble up your eggs

















Turn up the heat and let your butter melt. It is ready when a droplet of water dances on the skillet.

















Pour your eggs into your skillet. Salt if desired.
















Swirl pan around so eggs form all over the bottom of the pan















If my eggs are thick in the pan I like to gently move the eggs on the side to the middle and let the runny eggs touch the pan to cook...


















Sprinkle fillings on top.















Turn flame down to low. My stove flame is pretty small so I have to move my pan around to make sure the eggs cook evenly and the cheese melts.















Flip Omelette over and slide onto serving plate. YUM!

Candied Chicken

as much chicken as will fit in a 9X13 inch pan (I like dark meat best for this recipe)
salt and pepper
1 cup maple syrup
1/2 cup white vinegar
1/2 cup catsup
1/4 cup packed light brown sugar

Sprinkle chicken with salt and pepper. Place, skin side down, in a 9x13 inch baking pan. Combine remaining ingredients until blended. Pour over chicken. Cover with foil and bake at 325 degrees for 1 and 1/2 hours. Turn chicken. Bake uncovered, 30 minutes more, basting frequently to glaze chicken. Pass the sauce to serve over white rice.

Shoppers Chicken

3 whole chicken breasts, halved, or 6 pieces of dark meat
1 cup sour cream
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 cup melted butter or margarine

Combine sour cream, lemon juice, salt and paprika. Place chicken, skin-side up, in a buttered 9X13 inch baking dish. Spread mixture over top. Pour butter over chicken. Bake at 350 degrees for 60 minutes. Makes 6 servings.

Chicken with Sour Cream Gravy

1 chicken, cut up
3 tablespoons margarine
seasoning salt
3 Tablespoons flour
1/4 cup sour cream

Heat butter in large skillet. Brown chicken on both sides. Sprinkle with seasoning salt. Ad 1/2 cup water; bring to a boil. Reduce heat, and cook, covered for 20 minutes (keep an eye on it, and make sure the water doesn't boil away). Turn chicken, continue cooking 15 to 20 minutes until done. Remove chicken, and keep warm. In a small jar, combine flour and 1/2 cup water; shake to mix well. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in sour cream, but do not let boil. Taste for seasoning. Four servings. Serve the gravy over the chicken and mashed potatoes.

Glazed Chicken Curry

1 chicken, cut up
1/4 cup butter
1/2 cup honey
1/4 cup Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

Heat oven 350 degrees. Put butter in 9X13 inch pan; place in oven to melt. Remove from oven, and stir in remaining ingredients, minus the chicken. Add chicken, turning to coat. Bake for 60 minutes, basting occasionally with sauce. Chicken should be tender and richly glazed. 4 servings. This is delicious!

Golden Chicken Bake

1 chicken, cut up
butter
1 can cream of chicken soup
1 teaspoon minced dried parsley

Arrange chicken, skin side down, in shallow baking dish. Place generous dabs of butter over chicken. Bake at 375 degrees for 20 minutes. Turn chicken; bake 2o more minutes. Stir soup, and pour over chicken. Sprinkle parsley over top. Bake 20 minutes more. Makes 4 to 6 servings. Simple but tasty!

CrockPot Ranch Potatoes

2 pounds small red potatoes, quartered
2 (8oz) packages cream cheese, softened
1 can cream of potato soup, undiluted
1 Envelope Ranch salad dressing mix
1 tbsp milk

Fresh herbs, grated cheese or green onions added to top. Sometime crock pot dishes tend to not look so pretty. So the topping(s) would give it better eye appeal.

Place potatoes in crockpot.
In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.

Easy Banana Muffins

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten
3 very ripe bananas, mashed
1 and 1/4 cups all purpose flour
1/2 teaspoon baking soda

Preheat oven to 350 degrees. In large bowl combine butter and sugar, beat well. Add eggs and beat. Stir in the bananas. Add flour and baking soda stirring just enough to moisten the dry ingredients. Lightly grease and flour 12- muffin muffin pan, then fill 2/3 full with batter. Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Great served warm. About 12 muffins.

Steak Supper in Foil

1 and 1/2 lb. chuck steak, 1 inch thick
1 can (10.5 oz) cream of mushroom soup
1 envelope dry onion soup mix
3 medium carrots, quartered (I usually add a few more)
2 stalks celery, cut into 2 inch pieces
3 medium potatoes, pared and quartered
2 Tablespoons water
Heat oven to 450 degrees. Place a 24X18 inch piece of heavy-duty aluminum foil in a baking pan (I usually use a cookie sheet); place meat on foil. Stir together mushroom soup, and dry onion soup mix; spread on top of meat. Top meat with veggies; sprinkle water over veggies. Fold foil over everything, and seal securely. Cook for 1 and 1/2 hours or until tender.

Santa Fe Casserole

1 lb. ground beef
1 (10 3/4 oz.) condensed golden corn soup (or one can creamed corn)
1 Tablespoon chili powder
1 can (10 3/4 oz.) condensed cheddar or nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 (4 oz) can chopped green chiles
sixteen 6 inch corn tortillas
4 oz. monterey jack cheese, shredded (1 cup)
1/2 cup sliced black olives

oven 350. Cook ground beef, drain off excess grease. Stir in undiluted corn soup or creamed corn, and chili powder. In large bowl, stir cheese soup, onions, tomatoes, and chiles until blended. Cut tortillas in half. Line bottom of greased 11X17 inch pan with 8 tortilla halves. Cover with 1/2 the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 25 minutes. Top with shredded cheese and olives, and bake 10 minutes longer, or until bubbly. Cool slightly before cutting.

Cinnamon Rolls (bread machine)

These are fantastic, taste like Cinnabons!

1/4 cup warm water
1/4 cup butter, melted
1 cup warm milk
1 egg, room temperature
1/2 of a 3.4 oz. package instant vanilla pudding mix
1 Tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour (I've used all purpose)
1 (.25 oz.) pkg. active dry yeast

filling:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cups chopped pecans (optional, I don't add these)

Icing:
4 oz. cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

1) In bread machine pan add first 9 ingredients, in order. Set bread machine to dough cycle; press start.
2) When dough cycle is finished, turn dough onto lightly floured surface, and roll into a 17X10 inch rectangle. Spread with softened butter. In a small bowl, stir together filling ingredients, and sprinkle mixture over dough.
3) Roll up dough, beginning with the long side. Slice into sixteen 1 inch slices, and place in a 9 X 13 inch buttered pan. Let rise til doubled, about 45 minutes. Preheat oven to 350 degrees.
4) Bake in a preheated oven 15-20 minutes. Remove rolls from oven and top with frosting, and enjoy!

Roux 101

In Cajun and Creole cuisine, the roux has been raised to a new dimension
never before experienced in other forms of cooking.

Butter, lard, peanut oil, bacon fat and even duck fat have been used in
combination with flour to produce as many taste and colour variations as
there are cooks in South Louisiana.

In classical cuisine, the brown roux is used for brown sauce, the blonde
roux for veloutes and the white roux is used for bechamels.

In Creole cuisine, a brown roux is made from butter or bacon fat and is used
to thicken gumbos and stews requiring a light touch.

The Cajun dark brown roux is best made with vegetable oil.

The flour and oil are cooked together until the roux reaches a caramel
colour.

This roux has less thickening power.

Thus, the thickening capabilities of the dark roux are diminished.

The dark brown roux is the secret to traditional Cajun food because of the
richness and depth it adds to the dish.

Butter is used in classical and Creole roux's, however, the Cajuns use only
vegetable oil or lard to produce their lighter coloured roux.

Tan in appearance, these light roux's are used primarily with vegetables and
light meat dishes.

Certain gumbos are further thickened, in Bayou country, with either okra or
file powder.

THE BROWN ROUX

1/2 c butter
1/2 c flour

In a heavy bottom sauté pan, melt butter over medium high heat.

Using a wooden roux spoon, add flour, stirring constantly until flour
becomes light brown.

You must continue stirring during the cooking process, as flour will tend to
scorch as browning process proceeds.

Should black specks appear in the roux, discard and begin again.

This volume of roux will thicken three cups of stock to sauce consistency.

THE BLONDE BUTTER ROUX

1/2 c butter
1/2 c flour

In a heavy bottom saute pan, melt butter over medium high heat.

Proceed exactly as in the brown roux recipe, however, only cook to the pale
gold state.

This roux is popular in Creole cooking and will thicken three cups of stock
to a sauce consistency.

THE WHITE BUTTER ROUX

1/2 c butter
1/2 c flour

In a heavy bottom sauté pan, melt butter over medium high heat.

Proceed exactly as in the blonde roux recipe, however, only cook until the
flour and butter are well blended and bubbly.

Do not brown.

This classical style roux is popular in Creole cooking and will thicken
three cups of stock to a sauce consistency.

THE CREOLE ROUX

The Creole roux can be made with lightly salted butter, bacon drippings or
lard.

As with everything regarding food in Louisiana, whenever someone attempts to
reduce this wealth of food lore to written material, an argument breaks out.
Let's just say that Creole roux's vary in colour the same as Classical and
Cajun ones.

The Creoles, however, did have butter in their pantry, but any butter a
Cajun had would be saved for a biscuit or cornbread and never put in the
black iron pot for a roux.

If a comparison statement can be made, it would be that generally speaking,
Creole roux is darker in colour than the classical French brown roux it
descended from but not as dark as the Cajun dark roux.

THE LIGHT BROWN CAJUN ROUX

1/2 c oil
1/2 c flour

In a black iron pot or skillet, heat the oil over medium high heat to
approximately 300 F.

Using a wooden roux spoon, slowly add the flour, stirring constantly until
the roux is peanut butter in colour, approximately two minutes.

Roux is normally used to thicken vegetable dishes such as corn maque
choux (shrimp, corn and tomato stew) or butter beans with ham.

If using this roux to thicken an etouffee, it will thicken approximately two
quarts of liquid.

If used to thicken seafood gumbo, it will thicken approximately two and a
half quarts of stock.

THE DARK BROWN CAJUN ROUX

1 c oil
1/2 c flour

Proceed as you would in the light brown Cajun roux recipe but continue
cooking until the roux is the colour of a light caramel.

This roux should almost be twice as dark as the light brown roux but not as
dark as chocolate.

You should remember that the darker the roux gets, the less thickening power
it holds and the roux tends to become bitter.

This roux is used most often in sauce piquantes, craw fish bisque's and
gumbos.

However, it is perfectly normal to use the dark brown roux in any dish in
Cajun cooking.

This roux gives food such a rich character that I sometimes make shrimp and
corn bisque with it, as well as a river road seafood gumbo that will knock
your socks off. Slow cooking is essential to achieve that dark, rich colour.
Some time ago, I was discussing the origin of the dark roux. I've always
contended that because the Cajuns cooked in black iron pots over open fires
using lard as a base, the dark roux was discovered by accident when the fire
got too hot and the flour over-browned. With their lean pantries in mind,
the Cajuns kept the roux instead of discarding it.

They enjoyed the flavor and kept doing it that way.

Properly done, the dark Cajun roux enriches food with colour and flavor that
is so fantastic it could only be Cajun.

Table of Sauce and Soup Consistencies

Using The Roux of Cajun and Creole Cooking

THE BUTTER BASE ROUX'S

THE CLASSICAL & CREOLE ROUX'S

1 cup butter
1 cup flour

This recipe will thicken the following:

6 c stock to a thick white sauce consistency.
8 c stock to a concentrated soup consistency.
10 c stock to a thick soup consistency.
12 c stock to a perfect Louisiana gumbo consistency.
14 c stock to a light gumbo consistency.

THE OIL BASE ROUX'S

THE CAJUN ROUX'S

1 c vegetable oil
1 c flour

Cooked at 300 F three to five minutes, this recipe will thicken the following:

6 c stock to a thick brown sauce consistency.
8 c stock to a thick gumbo consistency.
10 c stock to a perfect Louisiana gumbo consistency.
12 c stock to a light gumbo consistency.

It should be noted that the butter or oil base roux's may be made well in
advance, cooled, separated into half cup portions and placed in the
refrigerator or freezer.

The roux will keep well for months and always be available to you should an
emergency arise.

Orange Creamsicle Cake

1 box Duncan Hines lemon supreme cake mix
1 (6 oz.) box orange gelatin

Bake cake according to directions on box. Let cool. Mix gelatin with 1/2 cup cold water and 1/2 cup hot water. Poke holes in top of cake and pour gelatin mixture over cake. Refrigerate for 1 hour.

ICING:

1 (8 oz.) container whipped topping
1 tsp. vanilla
1 (3 oz.) box instant vanilla pudding
1 1/2 c. milk

Mix ingredients together with beater. Add red and yellow food coloring to make icing orange. Spread on cake.

Texas Roadhouse Cinnamon Butter

2 stick butter, softened
1/3 cup sweetened condensed milk, chilled
1/2 tsp. corn syrup
3/4 to 1 tsp. cinnamon, to taste

Place all ingredients in a food processor and blend until smootn.
Serve with hot rolls or muffins. Keep stored in refrigerator.

Blackened Seasoning

1 T. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (cayenne)
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
Mix all ingredients well.

This seasoning is fantastic when used on not only fish, but
chicken and
steak
as well. Dip the meats in melted butter and then into this mix
before
cooking.

Tzatziki Sauce (Cucumber Sauce)

2 cups plain yogurt
1/2 cucumber ,peeled, grated, drained (I add more)
2 cloves garlic, crushed
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
salt and white pepper, to taste
pinch ground cayenne pepper

Mix all ingredients together. Serve with Gyros, or Shish Kebabs.

Shish Kabobs

This is hubby's recipe. He likes to use the steaks called BJ's in a box in the freezer section of the grocery store. They are truly like NO other!

Steak- cut up into bite size pieces- not to big or they will not cook in the middle
Cut up veggies in chunks-
Green Pepper
Yellow Pepper
Mushrooms
Tomatoes
Onion

Drizzle with sesame oil and store overnite if possible. Grill on BBQ till steak is done. Serve with Tzatziki Sauce (Cucumber Sauce)

Old Fashioned Potato Salad

5 pound bag of red potatoes (better texture and taste then russet!)
12 hard boiled eggs

Peel and pare potatoes. Cook till done and drain water Boil eggs and peel. Rinse in water. (Sometimes I do this the night before)

Toss potatoes and eggs in a large bowl and add-

mayonaisse
relish or sweet pickle (1/4 cup)
2 Tbsp mustard (more or less to your taste)
1 1/2 tsp salt
3/4 pepper

If you are short of mayo or just want it more creamy you can add sour cream.

Fold into large serving bowl and sprinkle with cayenne or chile powder. Chill well before serving.

Black Eyed Pea Salad

1 1/2 cup cooked or canned black eyed peas (you can use another type of bean such as pinto, black etc)
3/4 cup chpopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 Tbsp cider vinegar
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp hot sauce

In large bowl combine the blacke eyed peas, green pepper, celery, and both onions. In seperate bowl combine remaining ingredients and pour dressing over the beans. Let refrigerate overnight for flavors to meld. Great for picnics!

Three cans (16 ounces each) fill up a glass bowl.

Banana-Chocolate Ripple Cake

This is delicious!! you can use this for a decorative cake pan or even use in muffin pans as well

1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 cup (2 medium) mashed, very ripe bananas
1 tsp vanilla extract
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups semi-sweet chocolate morsels, melted
confectioners' sugar, for garnish.

1. Preheat oven to 350 degrees. Lightly grease a 10 inch tubular cake pan. In a large bowl, beat together butter and 1 cup sugar until smooth. Stir in bananas, sour cream, vanilla and egg yolk.
2. In a medium bowl, combine flour, baking soda and baking powder. Stir into banana mixture. In a msall bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
3. Pour one third of the batter into prepared cake pan. Place melted chocolate in plastic bag with small hole. Swirl chocolate on top of batter. Top with remaining batter.
4. Bake cake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners sugar.

NOTE: if you want to make this cake with more chocolate and nuts you can add a bag of chocolate morsels and nuts to go with it into the batter. I like it better this way. YUM

Sweet and Sour Pasta Salad

1 package (16 oz.) tricolor spiral pasta
1/2 a medium red onion, chopped and boiled til soft (or cook it briefly in the microwave unless you like crunchy onions)
2 medium tomatoes, chopped
2 medium cucumbers, peeled, seeded and chopped
1/2 a medium green pepper, chopped
2 Tablespoons minced fresh parsley

Dressing:
1 and 1/2 cups sugar
1/2 cup vinegar
1 Tablespoon ground mustard
1 teaspoon salt, optional
1 teaspoon garlic powder

Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. About 16 servings (or less if you love it like me!)

*Lil's note- I made this for our Independance Day BBQ. I used Italian Dressing instead of vinegar and used ordinary pasta instead of the multicolored ones. I also added some olives. It would have been so much prettier as the original recipe stated but I used what I have. I also threw in some drained sliced olives.

Glorious Chicken

Chicken
Seasonings used for Baked Chicken
Cream of Mushroom or Cream of Chicken Soup

Wash Chicken and season with seasonings that you would use for baked chicken. Bake 350* till juices run clean and chicken is thoroughly cooked. Drain. Whisk Cream of Chicken or Cream of Mushroom Soup with a little bit of milk and pour over chicken. Let bake till bubbly.

Serve with rice or pasta with gravy over it.

Peach Glazed Chicken

This is a recipe that doesn't have solid measurements. Very Tasty and colorful!

Spray pan with non stick cooking spray. Wash chicken and place in large bowl. Season liberally with spices such as-
Lawry's season salt
pepper
red pepper flakes
cajun seasoning
garlic powder

Toss chicken well with spices and place in baking pan. Drizzle with sesame oil and soy sauce. Bake covered for 1 hour or till chicken is done. I like mine to fall off the bone. Drain liquid off. (You can save this for to thicken with cornstarch if desired) Sprinkle chicken liberally with brown sugar and more sesame oil. Cut up into slices-

one onion
green pepper
red pepper
one can of peaches- juice drained

Sprinkle vegetables and peach on top of chicken and return to oven. Turn up heat and broil for a few minutes so veggies cook a bit. Add peach juice to chicken drippings and thicken with cornstarch. Pour over chicken.

Serve over rice.

Southern Peanut Butter Pie

1 c. confectioner' s sugar
1/2 c. peanut butter
3 eggs, separated
2/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 c. milk (I use half canned, evaporated milk and half water)
2 T. butter
1 t. vanilla
9-inch pie shell, baked

Blend confectioners' sugar and peanut butter until it's coarse, crumbled. Cover bottom of still warm pie shell with 3/4 of mixture of XXXX sugar and peanut butter. Add sugar, salt, cornstarch into saucepan. Add milk and egg yolks. Cook, stirring continuously to keep from burning, until thickened. Take off heat. Add vanilla and butter. Pour over peanut butter/sugar mixture in pie shell. Top with meringue. About halfway into the baking time, sprinkle remaining peanut butter mixture over meringue. Cool well before serving.

Quick and Easy Peach Cobbler

1 stick butter
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 can (5 ounces) evaporated milk
1 can (28 ounces) sliced peaches in syrup
Confectioners' sugar, if desired

Preparation Time: Approximately 5 minutes
Cook Time: Approximately 65 minutes

Heat oven to 325°F. Place butter in a 9-inch, square
baking pan and place in the heating oven.

Meanwhile mix the flour, sugar, baking powder and
salt. Mix in the evaporated milk until smooth. Pour
batter into the melted butter in the dish (don’t stir
them together).

Pour peaches and their syrup over the batter. Bake
until puffed and browned, about 1 hour or a little
more. Cool on a wire rack.

Serve warm or at room temperature. Sprinkle with
confectioners?sugar before serving, if desired.

Peanut Butter Pie

1/2 cup sugar, brown
1/2 cup sugar
1/2 cup peanut butter, creamy I used 3/4 cup
2 egg
2 tablespoons flour
1 1/2 cups milk
1 tablespoon vanilla I just used 1 teaspoon of vanilla
1 pie shell, 9", baked

In a saucepan, combine the sugars, peanut butter, eggs
and flour.
Gradually stir in the milk. Cook over moderate heat,
stirring constantly, until thick.
Don't boil. Remove from heat and stir in the vanilla.
Pour into the baked pie shell and chill. Serve with
whipped cream. Serves 6.

Aloha Chicken

4 chicken breasts
1 can chunk pineapple
green pepper
red pepper
soy sauce
honey

Pound chicken down to 1/4 inch thick. Dredge in flour and panfry in skillet over medium heat with some oil till done. (I didn't pound chicken but just cooked it) Drain pineapple reserving juice. Mix together 1 tsp of cornstarch per 1/4 cup of pineapple juice. Add 1 Tbsp honey and 1 Tbsp soy sauce. Add liquid ingredients and toss chicken to coat. Add veggies and let cook till crisp tender. Add pineapple.

The Secret of Attractive Muffins

It's really easy to make nice, high-domed muffins if you follow these
guidelines-

1. Fill your muffin tins. Time and again, we see recipes that direct
you to fill your muffin tins 2/3's full. That's not enough batter for
high-domed muffins. Fill your muffin tins nearly full. Your favorite
recipe that calls for 12 muffins may only make nine or ten high-domed
muffins. Fill any empty tins half full of water.

2. Make sure that your batter is thick. In a full tin, a thin batter
will flow all over your oven before setting. Your batter should be
"spoonable" not pourable.

3. Get your oven hot enough. Set your oven temperature to 425 degrees.
Yes, we know, most recipes list a temperature of 350 or 375 degrees
Fahrenheit. You need a high temperature to create a burst of steam
which will lift the top of the muffin and quickly set the starches and
proteins in the muffin. After six or eight minutes, set the
temperature back to the lower setting. If you leave it on the high
temperature, the muffins will bake too rapidly and will likely be crusty.

There it is—three simple rules to make very attractive muffins.

-Courtesy of vmarie64068

Twinkie Delight

Quick and Cool for Summer!

1 box Twinkies
1 large box vanilla instant pudding mix
1 1/2 cups milk
8 oz. Cool Whip
1 can Eagle Brand milk
1 qt. fresh strawberries

Cut Twinkies in half lenghwise and layer cream side up in bottom of a
9x13 casserole dish. Mix instant pudding with milk. Add Eagle Brand
milk to pudding mixture. Fold in Cool Whip. Pour mixture over
Twinkies. Top with sliced strawberries. Cover and chill.

Cherry O Cheesecake Pie

1 graham cracker crust
1 8 oz. pkg. cream cheese
1 can Eagle Brand milk
1/2 cup fresh lemon juice
1 tsp. vanilla
Drop or two of yellow food coloring if desired
1 can cherry or blueberry pie filling

Soften cream cheese. Whip until creamy. Add milk, lemon juice and
vanilla. Pour into crust. Chill 2-3 hours. Top with pie filling.

Batter Variations

MEAT BREADING

1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil

Combine all and beat with electric beater until
smooth. Dip meat and deep-fry.

CHICKEN NUGGETS BATTER

1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning

Mix together flour, cracker crumbs, paprika and
seasoning. Coat/dredge chicken cubes and deep fry.

BEER BATTER

A favorite batter for fish!

1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer (7up as a substitute)

Mix and and let set for around 30 minutes.
Then coat. Fry at 375 to 400 degrees F.

EGG BATTER

2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt

Mix all together and dip and fry.

*Certain foods like fried pickles need to be dusted with flour to make the breading stick to them

Christine's Chicken Adobo

1 whole chicken (cut into eighths)
1 whole garlic (chopped)
Olive oil or vegetable/corn oil
1 tsp ground, black pepper
4 whole black pepper cloves
3 dried bay leaves
1 cup soy sauce
1 cup vinegar
lemon (optional)

**7up/sprite- (optional) but 1/4 or more to taste
**whole lemon (cut into 4)

Wash your chicken very well. We recommend using the lemon (in ingredients)to rub all over the chicken parts and rub salt into it as well.

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.

Add ground, black pepper, whole, black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins Or until chicken is done. Add vinegar and soy sauce to taste. Add 7up to taste. For more zing you can add sliced onions, jalapenos, more garlic and/or 2 tsp slices of thinly sliced fresh ginger root.

Cream Pie

Dry-
1 cup sugar
3 heaping Tbsp flour
3 Tbsp unsweetened cocoa (if you want chocolate pie)

Mix above ingredients together

Wet-
1 cup milk
3 eggs seperated
1 tsp vanilla
2 Tbsp butter

Scald milk and egg yolks that have been thouroughly whisked. ADd dry ingredients. Cook on low heat till simmered and cooked Let cool. Put in baked pie shell.

Variations-
Brown sugar for butterscotch pie
bananas for banana cream pie
coconut for coconut cream pie

Merengue-
3 egg whites
1 tsp cream of tartar
1/2 cup sugar

Beat till stiff peaks form. Spread on top of pie filling.

Thick Crust Pizza Dough

1 1/2 cup water (105*- 115*)
3 Tbsp veg oil
1 Tbsp sugar
1 tsp salt
2 pkgs dry yeast
4 1/2 cups flour (I use about 3 1/2 cups of this)

Combine warm water and yeast. Wait until bubbly. Add oil, sugar and salt. Add flour a cup at a time mixing after each addition. Turn on floured surfact and knead till smooth and elastic. Shape into ball and place in greased bowl. Turn to grease top. Cover and let rise till doubled free from draft. Punch dough down and divide in half. Lightly grease hands and pat into 2 lightly greased pizza pans. Cover and let rise till doubles

Add desired toppings-
24 ounces Mozzarella Cheese, etc

Bake 450 for 10 minutes.

Mandu

Filling Ingredients-

1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced

------------------
20 ounce won ton wrapper
egg whites for sealing
------------------

1 T sesame seeds

Combine all filling ingredients. Put 1 tsp (or more) of filling in center of wonton wrapper. Form into a circle Seal with egg white. Pan fry or steam so meat is cooked thoroughly.

Chap Chae

Onions- sliced
green onions- cut up one inch thick or however you like
carrotts- sliced up
mushrooms- sliced up
cabbage cut up in bite size pieces
cooked spinach- on bunch- drained and chopped up
minced garlic
pepper/salt
noodles- (sometimes called glass noodles) or sweet potatoe noodles (고구마) 1/2 pound or so

Boil noodles till done and drain. Meanwhile saute veggies in oil till crisp tender. Mix together veggies and remaining ingredients. Add more soy sauce, sesame oil and pepper to taste.

Bulgogi

1 1/2 pound boneless rib steak
4 tsp sugar
1/4 cup soy sauce
3 garlic cloves- minced
3 green onions- cut up
1/4 tsp pepper- freshly cracked is best
2-3 Tbsp sesame oil

*optional- asian pear, kiwi or fuji apple grated- use juice only. (tenderizes meat)
*optional- 1 Tbsp asian vinegar

It is better to use frozen meat so you can slice it as thinly as possible against the grain. Let meat defrost partially and slice it.

Mix together meat and sugar. (Add fruit juice) Let rest for a short time. Add remaining ingredients and let stand for one hour if you are cooking then or store in ref overnight. Preheat large skillet (korean grill is better) and add the beef slices, a few at a time) and sear them without oil 2-3 minutes or so.

*you can sprinkle sesame seeds on top if you like before serving.

Serve with rice, kimchi, lettuce, samjang etc

Swedish Meatballs

Meatballs-

Soak bread in milk till moistened. Add all meatball ingredients and roll into balls. Bake 350* till done. Drain off grease thoroughly. Put meatballs in greased casserole dish.

1 lb. ground beef
2/3 cup milk
1/2 cup bread( I use any bread I have on hand)
1 egg
1 tsp. onion powder
1 tsp. salt
1/4 tsp. nutmeg
Pepper to taste

---------------------

While meatballs are cooking make sauce.Whisk together till mixed together

1 (10 3/4 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
Kitchen Bouquet for color ( not neccesary) and cover meatballs with sauce.

Pour sauce over meatballs and bake 350* till meatballs are thoroughly cooked.

Quick Meatball Ideas-

Add meatballs to spagetti sauce to meatballs with various Italian Seasonings and serve with Pasta

Use leftover Meatballs and sauce for meatball subs/hoagies. Butter bread and broil in oven till brown. Top with heated sauce and meatballs.

Toss meatballs with Teriyaki sauce/ Sweet and Sour Sauce and serve with rice and vegetables

For swedish meatball style add cream of mushroom soup and bake in oven. Serve with egg noodles and green veggie.

Spray crockpot with non stick spray. Add BBQ sauce, ketchup, seasonings and serve as appetizers.

Meatball Stroganoff. Cook noodle mixes (the side dish mixes made by Lipton and others) on hand. Cook as directed on package and add microwaved meatballs. Toss together.

Haystacks

This microwave candy is made with chow mein noodles and butterscotch chips.. Easy!
You may want to make a double or triple recipe of this yummy dessert because they go fast.

1 Cup butterscotch chips
1/2 Cup peanut butter
1/2 Cup peanuts
2 cups chow mein noodles

Preparation:
Microwave the butterscotch chips and peanut butter for 3-5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.

Hay Hand Rolls

Another great recipe from Debbie.

1 Tbsp sugar
1 pkg yeast
1 cup warm water
1 Tbsp salt
3 cups water
4 cups flour

Combine yeast and 1 cup water. Stir in salt, sugar,3 cups additional water and 4 cups flour. Stir till bubbly. Cover and set aside several hours or overnight)
--------------------
3 eggs beaten
1 cup shortening melted
1 cup sugar
6 cups flour

Add melted shortening, 1 cup sugar, 6 cups flour (approximately) to make soft dough. Knead till smooth and elastic. Let rise till double. Punch down and shape into 30-36 rolls. Place side by side in greased pans. Let rise till double. Bake 375 15-20 minutes. Cover with foil if neccesary to prevent overbrowning while baking. Spread with melted butter on top after baking.

Brown and Serve-
Bake at 275 for 40 minutes and store in freezer

Danish Puff Pastry

Crust-
1 cup flour
1 cube butter (1/2 cup)
1-2 tbsp ice water

Cut butter into flour. Sprinkle with water till moistened and you can press into a ball. (same texture as homemade pie crust) Press into two strips or you can form into 8 balls and set on cookie sheet in a circle with space between them. Press down dough so the dough comes together in a circle. Does that make sense??? (it does to me cuz I have seen and made it!)

Filling-
1 cup water
1 cube butter (1/2 cup)
1 cup flour
1 tsp vanilla
3 eggs
almonds

Bring water and butter to a boil. Remove from heat. Mix in flour till mixture forms a ball. Add eggs one at a time and beat till smooth and glossy. Spoon onto crust. Bake 350 till golden brown about 45 minute to an hour till nice and brown on edges *note- I just made this again tonite and 45 minutes is WAY TOO LONG. I baked mine for about 28 minutes and it was still too dark but my oven runs a bit hot. I would watch this to make sure it doesnt overcook the last five minutes or so of cooking

Make a glaze of powdered sugar and milk and drizzle liberally on cooled pastry and sprinkle with almonds. Cover loosely with saran wrap and store room temperature.

Easy No Bake Cheesecake

I used the store bought Graham Cracker Pie crust for this.
This recipe is so easy and that is why I like it so much.


1 Pkg. of Cream Cheese (softened)
1/2 cup Sugar (add more to your liking)
1 tsp of Vanilla Extract
couple squirts of lemon juice (add more to your liking)
1 small tub of Cool Whip
1 Graham Cracker pie crust

Mix cream cheese until light and fluffy. Mix in sugar (or if using variation sweetened condensed milk), vanilla, & lemon juice well. Do a taste test and see if you want either more sugar or lemon juice. Fold in cool whip. Add to pie crust and put in freezer to set quickly or put in refrigerator until set.

Variation: Here is another way to make this Cheesecake.
1 pkg cream cheese, softened
1 can eagle brand sweetened condensed milk (smallest can).
1/3 cup lemon juice
1 tsp vanilla
small tub of cool whip
1 Graham Cracker Pie crust.

Topping: any fruit glaze with fruit or plain

Rhubarb Freezer/Refridgerator Jam

3 cups raw rhubarb (I am sure you can substitute strawberries also)
1 1/2 cup water
2 1/2 cups water
3 ounce pkg rasberry or cherry jello

Boil rhubarb in water 2-3 minutes. Add sugar. Heat and boil 2 minutes. Add jello to stir and dissolve. Pour in jello and stir to dissolve. Store in jars in freezer for long term.

Homemade Creole Seasoning

Mix together-

2 1/2 Tbsp paprika
2 Tbsp garlic powder

1 Tbsp each of the following-
salt
onion powder
dried whole oregano
dried whole thyme
cayenne pepper
black pepper

Serve in shaker

Pretzel Salad

I have always wondered why this is called a salad because it isn't a salad at all. =) Yummy nevertheless!

FIRST LAYER
2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar

Preheat oven to 400°. Put first layer in a 9x13x2-inch pan. Bake 8 minutes. Remove to cool.

SECOND LAYER
1 (8oz) pkg cream cheese
1 cup sugar
2 cups whipped topping (small container)

Second Layer - Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.

THIRD LAYER
1 lg pkg (6 ounces) strawberry flavored gelatin
2 cups boiling water
1 (10oz) boxes frozen strawberries

Third Layer - Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly.

Sausage Delight Appetizers

1 pound ground sausage (such as Jimmy Dean)
1 1/2 cup buttermilk baking mix (bisquick)
1 cup grated cheese

Defrost sausage and mix all ingredients in bowl till well incorporated. Roll into balls and bake in foil lined pan at 350 for 40 minutes or till golden.

Mom's Vegetable Beef Noodle Soup

I watched my mom make this and jotted down the ingredients. Sorry it is so vague...


Cut chuck roast in cubes. Season with your choice of seasonings. Fry in a bit of oil till cubes are well browned on all sides. Do not discard all of the pan drippings and crumbs.

Add some onions (green onions if you have it) carrots, celery and add to the pot. Simmer till chuck is tender. Add some spagetti noodles and enough liquid and cook till pasta is done.

Add some salt, pepper and beef bouillion to taste.

Saba (Philipine Plantains)

The Philippine plantain is flatter, softer and sweeter then the ones found in Puerto Rico. There are two variations here-


Cut saba in half lengthwise and fry till golden. Add some brown sugar to pan and continue cooking so sugar will carmelize on bananas. Serve warm.

When saba is very ripe you can dip it in brown sugar and roll it up in a lumpia wrapper. Fry till golden brown.

Pam's Pizza Dough

5 cups warm water
3 Tbsp yeast
1/2 cup oil
2 Tbsp salt
5 pounds flour

Combine warm water and yeast to active yeast. Mix in oil, salt and about 3/4 of the flour. Fold remaining flour in by hand.

2 large pizzas- 20-30 minutes at 400*

Double Quick Dinner Rolls

2 1/4 cup flour
2 Tbsp sugar
1 tsp salt
1 pkg yeast (1 Tbsp)
1 cup very warm water ( to activate yeast)
2 Tbsp shortening
1 egg

Mix 1 1/4 cup of the flour, the sugar, salt and yeast in large bowl. Add water and mix together so yeast is activated. Add shortening and egg. Stir in remaining flour till smooth. Scrape batter from sides of bowl. Cover and let rise till double in warm place- about 30 minutes. Stir down batter by beating down about 25 strokes. Spoon into 12 greased muffin cups. Let rise till double and dough rounds over tops of cups about 25-30 minutes. Bake in 400* oven 15-20 minutes

Eggs Strata

12 slices bread, crusts removed
butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
10 strips bacon
1 cup swiss cheese or cheddar
12 eggs
4 cups milk

more grated cheese for top

Butter both sides of bread and place 6 pieces on bottom of greased 9by13 pan. Saute onions and mushrooms and set aside. Cook bacon till crisp and crumble. Sprinkle half of onion/mushrooms and bacon on top of bread. Sprinkle with half of cheese. Repeat layer. Cover and refrigerate overnight. Next morning bake covered at 350 for 30 minutes covered and 30 minutes uncovered. (I cant remember how long I baked this but it seems far too long as the eggs will become dry)

Butter Mochi

Love it or hate the glutinous rice texture- this recipe comes from the Hawaiiaian Islands.

1 pound (yes 1 pound) butter or margarine
1 pound mochiko flour (rice flour- the brand is called Mochiko)
2 1/2 cup sugar
5 eggs
1 1/2 cup milk
1 can coconut milk (12 ounces)
1 tsp vanilla
2 Tbsp baking powder

Grease pan. (I forgot what size pan I used for this. Either 15by10 or 13by9) Bake 450 for one hour.

* I baked this for less and it was very brown on the edges. Reduce oven temp and watch. So good!

Super Easy Chocolate Bars

VERY RICH and VERY CHOCOLATEY! Be warned!

1 cup butter
1/2 cup sugar
1/8 tsp salt
2 cups flour
1 can (14 ounces) sweetened condensed milk
6 ounces (1 cup) semi sweet chocolate chips
1/2 cup chopped walnuts
1/2 tsp vanilla


Crust- Beat butter till mixed and add sugar and salt. Mix in the flour. Press two thirds of mixture onto bottom of 13by9 pan that was sprayed with non stick spray.

Filling- Combine condensed milk, and chocolate in saucepan. Cook over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in walnuts and vanilla. Spread mixture over crust. Dot with remaining crust mixture.

Bake 350 about 35 minutes.

Cream Pies (Chocolate, Banana, Butterscotch and Chocolate

A general recipe you can personalize to make Banana, Chocolate, Vanilla and Butterscotch Cream Pies.


3/4 cup sugar
1/3 cup flour or 3 Tbsp cornstarch
1/4 tsp salt
2 cups milk
3 slightly beaten egg yolks- save egg whites for merengue if desired
2 Tbsp butter
1 tsp vanilla

1 baked pie shell

Combine sugar, flour/cornstarch and salt in a saucepan Cook on low heat till bubbly and cook for 2 more minutes, stirring constantly. Beat eggs in bowl and add a small amount of the cooked sauce into the eggs. Mix eggs and mixture together. Add butter and vanilla and stir to mix well. Pour into baked pie shell.


Pie Variations-

For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.

You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.

Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.

Banana Cream Pie (cooked)

9 inch baked pie crust
3 Tbsp cornstarch
1 1/2 cups water- cold
1 can (14 ounces) sweetened condensed milk
3 egg yolks beaten
3 Tbsp butter
1 tsp vanilla extract
3 medium bananas, sliced and dipped in lemon concentrate to prevent discoloration
whipped cream

In heavy saucepan dissolve cornstarch in cold water. Stir in sweetened condensed milk and egg yolks. cook and stir until thickened and bubbly stirring constantly. Remove from heat and stir in butter. Arrange 2 bananas on bottom of pie crust. Pour filling over top. Chill 4 hours or till set. Spread top with whipped cream and garnish with remaining banana slices.

* you can use the egg whites for merengue. Beat together 3 egg whites, 1/4 cup of sugar and 1/4 tsp cream of tartar till stiff peaks form. Bake in 300* oven till nice and brown.

Banana Bread

This is much better prepared in a glass pan rather then a metal pan. It seems to me that the metal pans always overbake and burn the edges.

1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

1 cup sugar
2 eggs
1/2 cup butter ( I prefer vegetable oil)
3-4 overripe bananas- mashed up

Mix first three dry ingredients together in bowl. In another large bowl mix oil and sugar together and eggs beating well. Add bananas and mix well. Add wet mixture to dry ingredients and pour in greased 9 by 9 pan. Bake 350 for about 45 minutes or till toothpick inserted.

*Notes- I believe the original recipe stated to bake this for over an hour which is far too much time. I just baked it till I know it is done If you want to double the recipe you can use a 15 by 10 inch pan. When cool sprinkle with powdered sugar. (Use a wire mesh sieve to sprinkle it on.)

I have also tried to substitute applesauce for this recipe and it is NOT a good substitution. I tried partial substitution and entire substitution for the oil and would not do it again.

Banana Cream Cheese Pie

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
1 (8oz) package cream cheese, softened
1 can Sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas
2 Tbsp lemon juice

In medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in 1/3 cup lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice and garnish top of pie with banana slices.

*Lil's variation- I made this today with a few variations and it is great. It stays set when you cut through it and it isn't runny at all.

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
2 (8oz) package cream cheese, softened
1 can Sweetened condensed milk ( I put in a little less)
One tub of cool whip
Squirt of lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas

Make as above recipe and fold in cool whip by hand Top with Whip Cream or more Cool Whip.

Magic Pumpkin Pie

1 unbaked 9-inch pastry shell
2 cups (16 to 17 oz. can) canned pumpkin
1 can sweetened condensed Milk
1 egg
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
3/4 tsp cinnamon

In a large bowl, blend together all ingredients. Turn into pie shell. Bake in moderate (375 degees) oven 50-55 min. or until knife inserted comes out clean. Refrigerate at least 1 hour.

Chocolate Zucchini Cake

You'd never know there was zucchini in this! Very Moist and Delish!

1/2 cup butter, softened
1/2 cup oil
2 eggs

then add-
2 cups shredded zucchini
1/2 cup sour milk or buttermilk
1 tsp vanilla


Cream above ingredients and mix well.

2 1/2 cups flour
1 3/4 cups sugar
4 Tbsp cocoa (unsweetened)
1 Tbsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 cups chocolate chips (reserve one cup for topping)
dash salt

Mix dry ingredients in a seperate bowl and add to wet ingredients stirring till combined. Fold 1 cup of the chocolate chips in batter.

Grease and flour 9 inch pan. Pour batter in pan and sprinkle with 1 cup of chocolate chips on top.

Bake for 30 minutes at 325. Check with toothpick. Cake can be frosted but doesnt need it at all.

Louanne has commented that her recipe is nearly identical but calls for only 1 tsp of baking soda. I have searched on the net and there are very similar recipes that call for anywhere from 1 tsp- 1 1/2 Tbsp.

Easy Cheese Sauce

Make a roux of

2 Tbsp butter
2 Tbsp flour

Cook till bubbly. Add-

1 cup milk and add salt and pepper to taste.

Add- 1/2 cup grated cheddar and cook on low heat till melted.

Great sauce for macaroni and cheese or on top of broccoli.

Chalupa

3 pounds pork
1 pd pinto beans, picked of stones and debris and washed, soaked if possible overnite
3 cloves garlic
3 tsps chili powder
1 tsp cumin
1 tsp oregano
1 can green chilies, chopped up
1 jar (12 ounces) mild chunky salsa

salt to taste
tortilla chips
shredded cheese
chopped tomatoes
salsa

Mix first 9 ingredients together. Place beans in bottom of slow cooker and top with roast. Cover with water Cook on high about 5 hours. Add salt- about 1 tbsp. Shred pork in beans and serve with chips, cheese, tomatoes and salsa.

Jello Cream Cake

Brings back memories of when my Mom would make this-

Crust
10 tablespoons butter (1 1/2 cubes)
1/2 cup brown sugar
1 1/2 cups flour
1 cup nuts, chopped

Bake 10 minutes at 350
Filling
1 (3 ounce) box lemon Jell-O gelatin (or you can use 6 ounces )
1 cup hot water (use same water measurements if using 6 ounces of jello)
3/4 cup sugar
8 ounces cream cheese
1 (8 ounce) bottle whipping cream (or 1/2 pint whipping cream that has been whipped

Topping
2 (3 ounce) boxes Jello gelatin (any flavor)
3 cups hot water

For crust, cream butter and brown sugar. Add the flour and chopped nuts. Press dough into buttered 9 X 13 inch pan and bake for 10 minutes in 375 degree oven or until top browns.

For filling, dissolve box of lemon jello into the one cup of hot water and cool. (Make sure you cool it) Cream the sugar and the cream cheese. Whip the whipping cream and fold into the cheese mixture. Then fold the cooled lemon jello to the cheese mixture. Pour on top of cooled crust and chill until firm.

For the topping, dissolve the two boxes of jello until the three cups of hot water and cool. Then pour slowly on top of hardened cheese mixture and chill until firm.

Hot Chocolate Cake

This is so so good. I havent made it in years but I think I need to! It is a bit labor intensive but so worth the effort.

2 Tbsp sugar
8 ounces cream cheese
6 squares (6 ounces) semi sweet chocolate chopped coursely
1/2 cup milk (whole, skim or evap milk ok)
4 large eggs, seperated
1/2 cup sugar mixed with 2 tsp cornstarch

350 oven. Lightly butter an 8 inch springform pan and coat with the 2 Tbsp of sugar. Wrap outside of pan with foil molding to prevent seepage. Microwave cream cheese and chocolate 45 seconds stirring till blended, heating more if neccesary. Gradually stir in milk. Beat egg whites in large bowl with mixer till soft peaks form when beaters are lifted. Gradually beat in sugar/cornstarch mixture. Beat 5 more minutes till stiff. Stir about 1/3 of the beaten whites into chocolate mixture. Gently fold in remaining whites till just blended. Do not overmix or whites will deflate. (The recipe says you can freeze this now and bake later but I have not tried that) Bake for one hour or till cake feels equally firm when pressed near the edge and in center. Top might crack. Cool in pan on rack 5 minutes. Run a knife around edge to loosen before removing pan sides. Enjoy!

At Home Pedicure

Gently heat up-

1 gallon of whole milk
1/2 cup warm water
1 drop of almond extract

Pour into basin big enough for your tootsies. =)

Combine and make a paste with-
1/2 cup baby oil or olive oil
1/2 cup coarse salt (sea salt)

Smooth callouses with pumice and file your nails. Soak feet in milk mixture for 10 minutes. Gently scrub feet and lower legs with salt paste. Rinse with warm water and pat dry. Apply lotion!

Quick Caramel Sauce

Great for a topping on a cake or with ice cream-

4 Tbsp butter
1 1/2 cups brown sugar
1 tsp vanilla
1/4 cup heavy cream

In saucepan over med heat melt the butter and brown sugar. Stir in vanilla and cream. Bring to a simmer and adjust the heat to maintain a slow simmer. Simmer 5 minutes. Serve immediately.

Strawberry Refrigerator Cake

Here's the cookbook this recipe came out of, it's a good one! And mine's just about worn out!

This is one of my favorite cakes! I made it with Strawberry Flavored Cool whip in the photos:

Piercing the baked cake all over (I used a shishkabob skewer):Here is pouring the jello dissolved in boiling water over the cake, and it soaks down into the holes you just poked:Ta Da! The finished cake, dig in and enjoy! You can see in this photo how the jello soaks down into the holes, and makes a nice, pretty slice of cake:

Easy Crust (13by9)

2 cups flour
1/2 cup sugar
1 cup butter

Mix flour and sugar together Cut in butter till mixed together. Press into 13by9 pan.

Easy Graham Cracker Crust (13by9)

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter melted

Mix crumbs and sugar together. Add butter and press firmly onto bottom of 13 by 9 pan.

New York Style Cheesecake (13by9)

1 cup Graham Cracker Crumbs
1 cup plus 3 Tbsp sugar, divided
3 Tbsp butter or margarine, melted
5 pkgs (yes 5) (8 ounces each) cream cheese
1 Tbsp vanilla
1 cup sour cream
4 eggs
2 cups fresh blueberries for garnish. (You can use pie filling or fruit you have cooked down and thickened)

Preheat oven to 325. Mix Graham Cracker Crumbs, 3 Tbsp of the sugar, and butter together. Press into bottom of 13 by 9 pan.

Beat together cream cheeses, remaining one cup sugar, flour, and vanilla in bowl till well blended. Add sour cream and mix well. Add eggs, one at a time, beating after each addition. Pour over crust. Puree the berries and drop by spoonful over batter. Cut through batter to marble.

Bake at 325 for 50 minutes or till center is almost set. Cover and refrigerate at least four hours.

Tuna Boats

1 cup grated cheese
1 can tuna, drained well
2 hard boiled egg, chopped
2 Tbsp green pepper
2 Tbsp chopped onion
2 Tbsp pickled relish

Line muffin tins with buttered bread. (I use hot dog buns that have been buttered) Spoon tuna mixture in bread. Bake till edges are brown.

Layered Tex Mex Dip

For Bean Layer mix together-

32 ounces refried beans (can is okay but homemade is better)
2 Tbsp lemon juice
2 tsp chili powder
1 tsp each, minced garlic, ground cumin and hot pepper sauce

Mix above ingredients in a bowl and transfer to a large serving plate with spatula. (A pie plate is the perfect size)

Guacamole layer-

2 ripe avocados
1 Tbsp each fresh lime juice and chopped cilantro
i tsp minced garlic and salt to taste
3/4 cup sour cream
2/3 cup cheddar cheese

Mash up avocados and add spices and garlice and salt. Spread over bean layer.

Salsa Layer- mix all together-

1 large tomato, seeded and chopped
green onions
chopped cilantro
1 Tbsp fresh lime juice
1/2 tsp minced garlic
1/2 tsp salt

Top Guacamole layer with above ingredients. Cover and refrigerate. Serve with tortilla chips! Yum!

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
salt & pepper to taste
White sauce (see recipe below; you
may also use your own, but this one is good.)
1 cup all-purpose flour
2 tablespoons Lawry's seasoned salt
8 center cut pork chops; about 1/2 inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very think slices. Cut slices in half Drain potatoes; layer half the potatoes in a well greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half on onion slices on top of potatoes. Repeat with remaining potatoes and onions (not forgetting salt and pepper between each layer). Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in four mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. DELICIOUS!!!!!

White Sauce:
8 tablespoons (1 stick) of butter
1/2 cup all purpose flour

1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

WOW!!! That is all I have to say about this recipe. The time you put into making this dish will be rewarded with lots of praise and a wonderful taste from the juices of the pork chops. ENJOY!!!

Tortilla Casserole

1 pound ground beef
1medium onion, chopped
1 jar (8oz) salsa
1/2 C sour cream
1 can (10 3/4oz) condensed cream of chicken soup
1 jar (2oz) sliced pimientos drained (I omit these)
6 corn tortillas (6-8") cut into 1" strips (I prefer flour)
2 C shredded Wisconsin Cheddar cheese
Sliced ripe olives, if desired

Heat oven to 350.Cook beef and onion in 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.Spread 1/2 cup of the salsa in bottom of ungreased square baking dish, 8x8x2". Mix remaining salsa, the sour cream, soup and pimientos. Layer half each of the tortilla strips, beef mixture, soup mixture and cheese on salsa; repeat. Bake uncovered 30-40 minutes or until hot and bubbly. Let stand 10 minutes before serving. Garnish with olives. Serves about 4.

Snickers Surprises

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 pkg (13 oz) Snickers Brand Miniatures
1 pkg Dove Brand Milk or Dark Chocolate candy bars (if they have any. If not you can use another type of chocolate candy bar to drizzle on top) Optional.

1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
6. Place a SNICKER in the center of each piece of dough.
7. Form the dough into a ball around each SNICKER.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking times and temperatures may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
9. Let cookies cool on baking rack or wax paper.
10. OPTIONAL: Drizzle melted Dove chocolate candy bars on top or use another type of chocolate candy bar only if you want to.

Makes about 2 dozen cookies

Egg Pie

9 inch crust

1 large can of Pet milk or 1 cup milk
5 eggs
1 1/2 cups of sugar
1 1/2 sticks of margarine (room temp.)
1/2 tsp of nutmeg
2 tbsp flour
2 tbsp lemon flavor (some like vanilla extract)

Make pie shell according to your own pie shell directions and bake it.

Mix all ingredients really good and pour into pie crust. Bake at 325 degrees F for 45-55 minutes, or until an inserted knife comes out clean. Do not overcook.

Pepperoni Pizza

1 pkg yeast (1 Tbsp)
1 cup warm water
2 1/2 cups flour (might need a bit more)
2 Tbsp oil
1 tsp sugar
1 tsp salt

Dissolve yeast in warm water. Mix together dry ingredients. Mix dry ingredients into wet adding more flour if neccesary. Pat or roll onto pizza pan. Let rise 5 minutes. Spread with pizza sauce- recipe follows-

Pizza Sauce-
8 ounce tomato sauce
1 tsp oregano
1 tsp basil
1/4 tsp garlic powder
1/8 tsp pepper

Mix all together and spread on pizza crust.

Add your choice of toppings-
Pepperoni
Mozzarella
Ham
Veggies...

Bake 425 till cheese melts and crust is a golden brown. (I forgot to write the time down but this crust is pretty thin and should finish quickly.

Cherry Danish Dessert

2 cans (8 ounces each) refrigerated crescent dinner rolls, divided
2 pkg (8 ounces each) Cream Cheese
1 1/2 cup powdered sugar
1 egg white
1 tsp vanilla
1 can cherry pie filling
3 Tbsp milk

Preheat oven to 350. Unroll one of the cans into 2 long rectangles. Place in 13by9 pan and press onto bottom of pan to form crust, pressing seams together to seal. Beat cream cheese, 3/4 cup of the powdered sugar, egg whites and vanilla with mixer. Spread onto crust and cover with pie filling. Place second can of crescents on top of filling to form crust. Bake 25 minutes till golden brown. Let cool. Mix together remaining powdered sugar (3/4 cup) with 3 Tbsp milk and drizzle over dessert.

Magic Jello

This will magically seperate into two layers!

1 1/2 cups boiling water
1 pkg (4 svgs jello)
8 ounces Cool Whip
Additional Cool Whip for topping
1 cup fresh berries for garnish

Stir boiling water into dry gelatin in medium bowl at least two minutes until completely dissolved. Add whipped topping and stir until mixed and completely melted. (will be thin) Fill dessert cups with gelatin mixture. Refrigerate at least 2 hours until layers seperate. Top with Cool Whip and fresh berries

Peanut Butter Fudge Bars

1 pkg yellow cake mix
1 cup creamy peanut butter
1 egg
1/2 cup cup vegetable oil
1 can sweetened condensed milk
1 cup chocolate chips
2 Tbsp butter

In large bowl combine cake mix, peanut butter, egg and oil. Press 2/3 of dough into bottom of 13by9 pan. Bake at 350 for 10 minutes. IN a heavy saucepan heat the milk, chocolate chips and butter over low heat and stirring till blended. Pour over crust. Sprinkle with remaining crumb mixture. ( I add a bit more flour to the topping) Bake for another 25 minutes or so tilll golden brown

Mandarin Orange Cake

1 package white cake mix prepared as according to directions.

Cook cake. In a bowl combine and spread over cake.

1 can mandarin oranges undrained
8 ounces Cool Whip
1 can crushed pineapple undrained
1 package instant vanilla pudding mix- prepared as directed on box.

I would do this a tad different- I would pour the fruit and juices over the cake, then spread pudding on top of the cake then top with cool whip. Just my personal preference.

Moist and Easy Bread Stuffing

1/2 cup butter
5 stalks celery
1 medium onion chopped
2 loaves (16 ounces each) sliced firm white bread cut into cubes
1 can chicken broth (14 ounces)
1/4 cup chopped fresh parsley
1 tsp dried thyme
3/4 salt
1/2 tsp pepper
1/2 tsp dried sage

I add pork sausage to this for flavor!

In Dutch Oven melt butter. Add celery, and onion and cook, stirring occasionally till tender. Add bread crumbs and spices. Add broth till correct consistency. Spread in greased 13by9 pan. Bake covered at 325 for 45 minutes.

Zucchini Muffins

2 eggs
3/4 cup milk
2/3 cup vegetable oil
2 cups shredded zucchini

Mix above ingredients together.

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
4 Tbsp dried basil ( I used Italian Seasoning instead)

Mix dry ingredients together and add to dry ingredients. Add 1 Tbsp of parmesan cheese to top of each muffin.

Guacamole

1 ripe avocado peeled, seed removed and set aside
1 Tbsp lemon juice
1/3 cup finely chopped red onion
1/3 cup finely chopped green pepper
1/4 tsp chili powder
1/4 tsp salt or to taste
1 ripe tomato, sliced in half and squeeze seeds out.

Mash avocado with lemon juice. Fold in veggies, seasonings and stir till smooth. Chop tomatoes and fold in. Serve immediately. Serving with the pit will help to prevent discoloration. Can be chilled but might discolor

Cake Mix Brownies

1 package chocolate cake mix
1/4 cup vegetable oil
1/4 cup water
2 eggs
1/2 cup chopped walnuts
1/2 cup chocolate chips

Combine cake mix, oil, water and eggs and beat till smooth. (batter will be thick) Spread into greased 13by9 pan. Bake at 325 for approx 25 minutes or till the top springs back when lightly pressed. Cool on wire rack. Cut into bars

Overnight Sausage Breakfast Casserole

1 pound bulk sausage ( I love Jimmy Dean)
6 slices bread
1 1/2 cup grated cheese
8 eggs
2 cups half and half
1 tsp salt
1 tsp basil
1 tsp dry mustard
pepper to taste

Brown the sausage, stirring to crumble. Drain well. Cut bread into cubes and spread evenly in greased 9 by 13 pan. Sprinkle sausage on top of bread. Sprinkle with half of cheese. Combine remaining ingredients and beat well. Pour over all. Cover and refrigerate overnight. Bake 350 for 30 minutes. Add remaining cheese. Melt cheese in oven. Let sit a few minutes before serving.

Homemade Salsa

Another recipe for Salsa. =)

6 tomatoes
1/2 onion
4-6 jalapenos
1/2- 1 tsp cumin
garlic- optional
thyme- optional
cilantro- washed and bad leaves removed- chopped
1 tsp salt
1 cup water

Chop in blender till desired consistency.

Baked Mushroom Chicken

4 boneless skinless chicken breasts
1/4 cup flour
3 Tbsp butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/3 cup shredded mozzarella
1/3 cup Mozzarella Cheese
1/4 cup sliced green onions

Flatten each chicken breast in plastic bag with mallet to 1/4 inch thick. Place flour in bag and coat each piece of chicken by shaking it in flour.

In large skillet brown chicken on both sides. Tranfer to a greased 13by9 pan. In the same skillet saute mushrooms in the remaining butter. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 minutes or till liquid is reduced to 1/2 cup. Spoon over chicken. Bake uncovered at 375 for 15 minutes until chicken is done. Sprinkle with cheeses and put back in oven till melts.

Sweet Potato Casserole (13by9)

2 large cans sweet potatoes
3/4 cup sugar
3/4 cup brown sugar
1 tsp pumpkin pie spice
2 eggs
1 cup evaporated milk
2 tsp vanilla
mini marshmellows

Drain one can of sweet potatoes. Beat all ingredients ( excluding marshmellows) together and put in greased 13by9 pan. Bake at 350 till knife inserted comes out clean. Top with marshmellow. Return to oven and brown marshmellows.

Fried Chicken with Gravy

1/2 cup milk
1 egg beaten

Beat above ingredients in medium bowl.

1 cup flour
2 tsp garlic salt
1 tsp paprika
1 tsp ground pepper
1/4 tsp poultry seasoning

Mix above ingredients in ziploc bag

4 pounds chicken pieces, washed and dried
3 cups oil for frying
1 cup chicken broth
1 cup milk

Dip chicken in egg mixture then shake in flour mixture. Fry in oil till done (at 365 degrees thermometer) then turn to medium low till done.

Gravy- Discard oil and save 2 Tbsp of the oil with the brown bits and stuff on the bottom. Stir in 2 Tbsp of dipping flour and make a roux. Add chicken broth and milk and stir till thickened. Simmer stirring constantly. Add milk to desired thickness.

*note- I usually fry my chicken till brown and then put it in the oven uncovered to finish cooking.

Jun (Korean Fried Fish)

1 pound white fish
salt and pepper
1/3 cup flour
2 eggs beaten
oil to fry

Cut fish into 2 inche pieces square. Season with salt and pepper. Roll in flour then beaten eggs. Heat oil and fry till brown and fish is cooked

JMac's Chicken

I know this might seem too basic... but it is delicious. Don't let the simple ingredients fool you. =)

Put all ingredients in a deep pot-
Chicken- boneless skinless with skin removed
onions- lots- chopped up
green pepper- lots chopped up
Sprinkle lots of salt over ingredients in large pot. Also add lots of pepper. Add Tomato Sauce- a few cans is great.

Simmer chicken until chicken shreds and juices/tomato sauce cooks down. (It will take a while) This will be saucy. Serve over rice

Spinach Casserole

5-6 Tbsp butter
8 ounces american cheese
6 eggs
6 Tbsp flour
1 quart cottage cheese
3 pkgs frozen spinach

Preheat oven to 350. Cut butter and cheese into 1/4 cubes and set aside. Beat eggs lightly. Add flour, cottage cheese, butter and american cheese. Squeeze spinach as dry as possible and then mix in. Place in greased 9 by 13. Bake for one hour. (adjust baking time as neccesary)

Mexican Wedding Cookies

Also known as Russian Tea Cakes. Being from Los Angeles we grew up calling them Mexican Wedding Cookies.

Mix together thoroughly-
1 cup softened butter (2 cubes)
1/2 cup confectioners sugar
1 tsp vanilla



Sift together-
2 1/4 cup flour
1/4 tsp salt
3/4 cup ground nuts (pecan or walnuts-ground or finely chopped depending on your preference

Chill dough (although not neccesary) Roll into 1 inch balls and place on ungreased cookie sheet. Bake 375 until set but not browned, approximately 12 minutes. Roll in powdered sugar

Virginia's Chicken and Pork Adobo

This is the best Adobo I have tasted and I believe it is because of the cinnamon. I know it isnt traditionally used in Adobo but this is over the top!!! Mahalo Virginia!!!

5 pound bag chicken wings
pork belly sliced thin
1/2 cup vinegar
2/3 cup water
3 Tbsp soy sauce
1 tsp peppercorn
1 inch ginger crushed
4 garlic cloves crushed
3 bay leaves
1/2 cinnamon stick

Place pork in pot with very little oil. Mix together vinegar, water, soy sauce, peppercorn, ginger and garlic. Add half the mixture to pot and boil chicken till liquid evaporates. Stir in 1 Tbsp additional soy sauce. Remove and set aside chicken. Add pork belly and fry in its own oil. Add the rest of the marinade, bay leaves and cinnamon and bring to a boil. Cover. Stand by checking and stirring making sure to not burn. Add pork when chicken is tender Add 1 Tbsp more soy sauce and 1/4 tsp of paprika

Korean Style Watermelon 수박

Watermelon (cubed in bowl)

Add ice, lemon juice, and sugar to taste.

If you need more detailed recipe you can follow the following recipe-
1 watermelon cut up in bite size pieces
5 lemons cut up to bite size pieces
2 cups sugar to taste
2 cups water to taste
ice cubes

Fruit Preserves

Fruit (strawberries, blueberries, apples, papaya, any kind really)
Lemon juice to taste (lemon juice not good in certain kinds of fruit)
Sugar to taste

Cook over low heat until fruit is cooked down
Serve over toast or cake, etc.

Easy Chicken Enchiladas

2 Cups chopped cooked chicken (deboned, skinless)
1 Cup chopped green bell peppers
1 pkg. Cream Cheese, cubed
1 Jar Salsa (8oz.) divided
8 (6 inch) flour tortillas
3/4 lb. Velveeta Cheese or cheese sauce, divided.
1/4 Cup milk

Mix together bell pepper, cream cheese, salsa, & cheese sauce with milk. Cook until Bubbly. Add cooked chicken. Put 1/4 Cup of mixture on a flour tortilla and roll up. Lay seam side down in casserole pan. Cook in oven at 350 degrees for 20 Minutes. Add cheese on top and heat until melted. Serve with salsa.

Easy Oreo Truffles

If you love chocolate then this recipe is for you!!! I'm serious!!

1 (1 lb.) package Oreo cookies, divided
1 (8 ounce) package Philidelphia Cream cheese, softened
2 (8 ounce) packages baker's semi-sweet baking chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (cookies can be finely crushed in a resealable plastic bag using a rolling pin too.)

2. Crush remaining 36 cookies to fine crumbs; place in medium bowl.

3. Add cream cheese; mix until well blended.

4. Roll cookie mixture into 42 balls, about 1-inch in diameter.

5. Dip balls in chocolate; place on wax paper-covered baking sheet. (any leftover chocolate can be stored at room temperature for another use.)

6. Sprinkle with reserved cookie crumbs.

7. Refrigerate unti firm, about 1 hour

How to Dip Truffles:
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Southern Fried Chicken

If time permits: For better tasting chicken, if you season it with just a little salt, pepper, garlic powder and lawry's season salt and then place in refrigerator to sit atleast 2-3 hours before preparing for frying it will be all that much better tasting.

3 eggs
1/3 cup water
2 cups self-rising flour
1 tsp pepper
One 1- to 2 1/2- lb. chicken, cut into pieces
Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350 degrees) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 - 14 minutes, compared to 8 - 10 minutes for white meat).

Chicken Pot Pie

one 10 3/4 oz can condensed cheddar cheese soup
One 10 3/4 oz can condensed cream of celery soup
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
one 10 oz package frozen green peas (or one 8-oz can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (see below for recipe)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2 inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 Minutes until golden brown.

Pastry:

3 cups all-purpose flour
1 tsp salt
1/4 tsp baking powder
3/4 cup crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8 inch thick.

Easy Pizza Sauce

Makes enough for one 12-14 inch pizza

8 ounces tomato sauce
1 tsp oregano
1 tsp basil
1/4 tsp garlic powder
1/8 tsp pepper

Mix all together.

Mongo Beans

Also known as Mung Beans in Japan. These are ubiquitous in the Philipines and we ate this alot. If you like split pea soup you will probably like this except it isnt smooth like split pea soup.

Saute onion and garlic and add ground pork or sausage. You can also add chopped carrotts for color if desired. Add water and cook till tender. Season with salt and pepper and Knorr broth cubes if desired. Serve with rice

No Bake Cookies

Start timing when mixture reaches a full rolling boil; this is the trick to successful cookies. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly."

INGREDIENTS
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1/2 Cup Coconut (optional)
1 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, coconut (optional), and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened. Store in cool, dry place. Store in refridgerator or freezer for longer storage.

TNT Dip

This is a nice and spicy dip for chips.

1 1/2 lbs. Ground Beef
1 Can cream of mushroom soup
1 lb. Velveeta Cheese
1 Cup Salsa
2 tsp Chili Powder
1/4 Cup of butter

In a pan cook and drain fat off of ground beef. Add all ingredients to your crock pot (or pot)and let cook, stirring occasionally. Spoon over chips or use as a dip for chips.

Pizza Burgers or Calzone Filling

3 large cans tomato paste (I use less- 2 small)
2 pounds ground beef (3 pound)
1 small can black olives
1 small can mushrooms drained
1 bell pepper chopped
1 onion chopped
1 cup parmesan cheese
1 Tbsp oregano
*mozzarella, ricotta or cottage cheese

Cook ground beef and drain well. Add tomato paste and 1 1/2 cans water. Add olives, mushrooms, onion and green pepper. Add seasonings and simmer 15 to 20 minutes. Add parmesan cheese. Serve on Hoagie rolls or French Bread. You may also use this for filling in Calzones.

Niki's Buttermilk Biscuits

These are GREAT!

2 cups flour
3 Tbsp baking powder ( no this isnt a typo)
1 tsp salt
1/3 cup margarine melted
1 1/4 cup milk or buttermilk

Combine wet ingredients in cup or small bowl. Combine dry ingredients in bowl. Mix dry into wet ingredients. Mixture will be VERY moist. Flour work area liberally. Pour dough onto flour and sprinkle with flour. Pat down. Fold dough over and pat down again. Do this a few more times. Cut with biscuit cutter. Dip in butter if desired and place on baking sheet. Bake 375 or till golden brown approximately 10 to 12 minutes.

Rasberry Oatmeal Bars

I made these today for the first time for fellowship. When I looked at the amount of filling (only 12 ounces of jam) I had to improvise because that would NOT be enough filling! So I have made the recipe (what I think is) better. Very quick, easy and tasty!

1 pkg yellow cake mix
2 1/2 cups quick cooking oats- uncooked
3/4 cup butter melted
12 ounce jar rasberry jam (I used grape jelly)
1 can tropical fruit or fruit cocktail or pie filling ( I used tropical fruit)
1 Tbsp water if neccesary

Grease 13 by 9 pan and preheat oven to 375. In very large bowl stir cake mix and oats together. Cut in melted butter until mixture is crumbly. Press dough into pan evenly reserving about 1/2 cup or so.

In small saucepan pour in jam and tropical fruit. Make water/cornstarch thickener as seen here. Bring the fruit and jam to a boil and pour in cornstarch teaspoon by teaspoon until mixture resembles the thickness of cherry pie filling. Spread over crust. To remaining crust mixture add a bit of flour till it is more crumbly and resembles topping. Sprinkle over top. Bake for 20 to 25 minutes until nice and golden. Top with fresh whip cream or cool whip. I even think this would be great with some cream poured on top.

Apple Pancakes & Cyder Syrup

This is the best ever pancake recipe I have ever made with the syrup!!!

2 Cups Bisquick
1/2 tsp. Cinnamon
1 Egg
1 1/3 Cup milk
3/4 Cup grated apple

Beat Bisquick, cinnamon, egg, & milk with beater until smooth. Fold in apples.

Cyder Syrup:
1 Cup sugar
2 Tbs Cornstarch
1/2 tsp. Pumpkin Pie Spice
2 Cups Apple Cider
2 Tbs Lemon Juice
1/4 Cup Butter or Margarine

Mix sugar, cornstarch & spice in sauce pan. Stir in Cider and Lemon juice. Cook, stirring constantly until mixture thickens and boil 1 minute. Remove from heat and blend in butter.

Serve over apple pancakes. Very very delicous!!!

Moms Sweet and Crunchy Broccoli Salad

1 lb. bacon
1 large head broccoli
1/2 medium red onion, chopped
1 cup raisins (optional)
1/2 cup sunflower seeds

Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tablespoons vinegar

Chop broccoli into 1/2 inch chunks. Add onion, raisins and sunflower seeds. Mix ingredients for dressing, and pour dressing over broccoli mixure,and mix. Chill at least a couple of hours before serving.

Sunday Gumbo

My husband loves this Gumbo, I have altered some of the ingredients for a less spicy dish, but you can add more cayenne if you like a spicy gumbo.

1 lb. Italian turkey sausage (lean)
1 lb. boneless skinless chicken breasts, cubed
3 Tablespoons vegetable oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 (14 oz) cans chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 lb. uncooked medium shrimp, peeled and deveined

In large pot, brown sausage and chicken in oil. Remove, and keep warm. In drippings, saute red pepper, onion, celery til tender. Stir in seasonings, cook 5 minutes. Stir in broth and sausage/chicken mix, bring it to a boil. Reduce heat, cover and simmer 20-25 minutes. Stir in tomatoes and shrimp, and cook 10 minutes, or until shrimp turn pink, stirring occasionally. Serve with a scoop of rice in a bowl, and spoon Gumbo on top. It makes quite a bit, I'm not sure of the serving size, maybe 8 servings (I'm guessing here).

Laurie's Chicken Breasts Stuffed w/Cheese

3 large boneless skinless chicken breasts, halved
1 lb. monterey jack cheese, sliced
4 eggs
3 Tablespoons minced parsley
3 Tablespoons fresh grated parmesan cheese
1/4 teaspoon salt and pepper
1/2 cup flour
4 Tablespoons olive oil
juice of half a lemon (maybe 2 Tablespoons lemon juice)

Slit breasts, and stuff pocket with monterey jack cheese slices, and close edges with toothpicks poked through the chicken. Mix eggs, parmesan cheese, and parsley in a bowl. Roll prepared chicken in flour, then dip in egg mixture. Heat the oil in a large skillet, put the chicken in, and pour the rest of the egg mixture over the top. Fry very quickly, just to lightly brown. Place chicken in a buttered baking dish. Lay any extra monterey jack cheese on top and around the sides of the chicken. Bake for 25 minutes. Remove the toothpicks, and sprinkle the lemon juice over it (this really adds flavor, don't skip it), sprinkle with parsley and serve. If you're a cheese lover, this is delicious!

Cheeseburger Sandwiches

These are scrumptious, like a super-cheesy sloppy joe!

1 and 1/2 lbs. ground beef
1/2 teaspoon garlic-pepper blend
1 (8 oz.) pkg. velveeta cheese, diced (2 cups)
2 Tablespoons milk
1/2 green bell pepper, chopped
1/2 small onion, chopped
2 garlic cloves, minced
8 hamburger buns

In a large skillet, brown ground beef and garlic blend til cooked, drain. In slow cooker, combine ground beef and all remaining ingredients except buns; mix well. Cover; cook on low setting for 5-6 hours. Or, just add the ingredients to the skillet, if you don't want to use the crockpot,(be sure and cook green pepper and onion until soft), and cook it on medium-low for about 20 minutes or so, stirring occasionally. To serve spoon into hamburger buns. About 8 servings.

Moms Dark Cocoa Brownies

These are soft, moist and delicious!

1 & 1/3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/4 cup cocoa
2 cups sugar
4 eggs, beaten
1 cup oil (don't skimp here, this makes them very moist)
2 teaspoons vanilla

Add sugar to eggs and beat on low. Add oil and vanilla, and blend. Add dry ingredients and mix. Bake in a greased 9X13 inch pan at 350 degrees for 30-35 minutes.

Pork Roast with Navy Beans

My friend makes this in the oven and I have adapted it to the crockpot. Absolutely delish!

Spray crockpot with non stick spray. Take one bag of Navy Beans and remove debris, rocks and beans that do not look good. Rinse off and put in crockpot.

Pork Roast washed and seasoned liberally with-
Lawry's season salt
Cajun Seasoning
Garlic salt or powder
(or you can use whatever seasonings you like that go with navy beans)

Place pork roast on top of beans. Add water till crockpot is about 3\4 full. Place lid on crockpot and cook on low 7-9 hours or on high about 5 hours. (You might have to watch to make sure beans have enough liquid from roast and the water you added so they can fully expand and cook)

When beans and roast is done, pull out roast using a large spoon and spatula to place roast in glass 13by9. Take out most of the liquid from crock, leaving just enough for beans to have their own juice. Add salt to taste. Added salt will depend on how salty your pork roast was seasoned so use caution and taste as you season. Sometimes I also use one package of Sazon (puerto rican seasoning) Pour beans around roast. Serve with rice and cornbread.

*note- if you want your roast browned you can broil it for a few minutes. I don't really think it will need it tho.

Hummingbird Food

1 part sugar to 4 parts water.

1/4 cup sugar to 1 cup water. Boil until sugar is entirely dissolved. Add red food coloring since the bright color will attract hummers.

Hmmm... Is that a hummer I see in my driveway???!!!???

Flour/ Cornstarch Substitutions

Have a recipe that calls for self rising flour and you don't have it?

In a one cup measure put 1 1/2 tsp baking powder and 1/2 tsp salt. Add flour and level off with a knife.

Don't have any cornstarch? Use half as much flour as a recipe calls for cornstarch.

Dont know how to thicken with cornstarch? It's easy. In a coffee cup place desired amount of cornstarch in cup (I just spoon it in- You can use more then neccesary and discard the rest later) Add Cold water and stir till creamy and no lumps. Add to liquid you want thickened and stir constantly till thickened on LOW heat. Add more cornstarch paste until desired cooking after each addition on low heat.

Rouladen

4 tbsp oil
2 cups sliced onion
6 bacon strips
6 beef round steaks (1/4 pound each)
1/2 tsp salt
1/4 tsp pepper
1 Tbsp mustard
6 dill pickle spears
3/4 flour
1 1/3 cup water
4 tsp beef bouilion granules or equivalent
1 tsp dried thyme
1 bay leaf
1 Tbsp butter

Pound steaks till 1/4 inch thickness and sprinkle with salt and pepper. ( I ask the butcher to 'flap the meat' and tell him/her what I am making and they will oblige me) Spread each meat with mustard, sauted onion, one piece bacon and one pickle lengthwise on steak. Roll up and secure with toothpicks. In skillet heat a bit of oil. Brown rolls in oil. Add water, boullion, thyme and bayleaf, scraping off the brown bits from pan. Simmer for thirty minutes or till beef is tender. Remove rolls and keep warm. Combine butter, some cold water and reserved flour. Add to pan juices and thicken. Serve with gravy over noodles.

In large skillet saute onions in oil till tender. Remove. Cook bacon in same pan till partially cooked but not crisp. Remove and set aside.

Canned Salsa

In a pinch??? Run out of tomatoes? Try this-

16 ounce can tomatoes drained and chopped
3 green onions
1 clove garlic
1/4 cup chopped cilantro
3 Tbsp green chilies- canned
1/4 tsp pepper
1 tsp oregano
1 Tbsp lemon juice

Eggplant Torta (Philipino Style)

Definitely Philipino Style. The type of Eggplant used is the long black eggplant that I believe is japanese eggplant.

Roast eggplant on the flame of your stove or open fire till the skin can be removed. (the skin will turn black) Place on plate. Mash the eggplant but it still should hold together. Do not remove stems. They will serve as a handle. =)

Beat together-
2 eggs
dash of milk
salt
1/4 cup flour or less (optional)

Dip eggplant in egg mixture. Heat oil till very hot. Place eggplants in hot oil and pour egg mixture on top. Turn using the stem as a spatula.

Fried Okra

I love okra. Prepared any way- even steamed on top of rice in the rice cooker- I simply love it.

1 pound fresh okra
2 cups buttermilk
1 cup self rising flour
1 tsp salt
1/4 tsp red pepper
vegetable oil
3.4 cup bacon drippings

Cut of stems from okra and cut into 1/2 inch thick slices. (You can also leave them whole after cutting the stem off) Stir into buttermilk. Cover and chill 45 minutes or so. Combine cornmeal, flour, and salt in bowl. Remove okra from buttermilk with a slotted spoon and discard buttermilk. Dredge okra in batches in the flour mixture. Pour oil to 2 inch depth in pan or cast iron skillet. Add bacon drippings. Fry okra in batches till golden brown. Drain on paper towels.