P. 1
Recipe Book Blog

Recipe Book Blog

|Views: 478|Likes:
Publicado porwendycharrison

More info:

Categories:Types, Recipes/Menus
Published by: wendycharrison on Aug 13, 2009
Direitos Autorais:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less





Artichoke Dip

Appetizers and beverages
Karen H.

1 can green chilies 1 (4 oz) jar pimento, diced 1 (14 oz) can artichoke hearts, drained and coarsely chopped

1 cup mayonnaise 1 (4oz) shredded Monterey Jack cheese 1 ½ cups grated Parmesan cheese

Mix and put in quiche plate or desired dish. Bake, uncovered, at 325° for 30 minutes. Do not overbake.

Cheesy Nacho Dip
or in a crock pot

Karen H. Great for a party, keep on a hot plate

1 (2 lb.) box of Velveeta 1 tube/jar Kraft cheese spread 1 tube/jar jalapeňo spread

1 can diced tomatoes with peppers 1 can cream of mushroom soup 1 small bag frozen chopped broccoli

Melt cheese. Add tomatoes, soup, and broccoli. Serve warm

BLT Bites Wendy
16-20 cherry tomatoes 1 lb. bacon, cooked and crumbled ½ cup chopped green onions 3 Tbsp. grated parmesan cheese 2 Tbsp. snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients, mix well. Spoon into tomatoes. Cover loosely with plastic wrap and refrigerate for several hours.

Raspberry Fizzy


2 – 2 liter bottles of 7-up 2 cans raspberry lemonade frozen concentrate 1 12 oz. package frozen raspberries Combine ingredients in punch bowl, serve immediately

Cucumber Sandwiches
1 lb. Loaf Pepperidge Farm bread 1 (8oz) package cream cheese 1 tsp. Lemon juice Butter ½ medium onion, finely grated

Arlington Ward Classic Sour Cream Mayonnaise Lawry’s seasoning salt 2 European Cucumbers

Cut bread in rounds just a little larger than cucumber slices. Spread rounds with butter and cover with damp paper towel. Wash and peel cucumbers and score down sides with fork. Slice cucumbers1/4 of an inch. Keep on ice until ready to serve, place


cucumber on bread rounds. Add small dollop of mayonnaise mixed with sour cream and sprinkle lightly with seasoning salt.

Hummus Mom
¼ cup sesame seeds or ½ cup tahini (sesame paste) 1/3 cup chopped onion 4 cloves of garlic 2 tsp. ground cumin 15 oz can chick peas, drained (reserve ¼ cup) 2 Tbsp. lemon juice 2 tsp.olive oil ¼ - ½ tsp. hot sauce ¼ tsp. salt 6 whole pita pockets Toast sesame seeds in skillet over med. Heat until golden brown about 1-2 minutes. Grind seeds in blender/food processor until finely chopped. Add remaining ingredients (except pita pockets). Blend until smooth, adding reserved liquid as needed to get desired consistency. Split pita pockets in half and cut into triangles. Serve as dippers for the Hummus.

White Hot Chocolate
personal taste) 3 cups milk 2/3 c. white baking chips 3 inches stick cinnamon 1/8 tsp. ground nutmeg


(very rich, alter it to your

1 tsp. vanilla ¼ tsp. almond extract ground cinnamon optional

Combine ¼ cup milk, baking pieces, stick cinnamon, and nutmeg in a saucepan. Stir over low heat until melted. Add remaining milk. Cook and stir till heated through. Remove from heat, and remove stick cinnamon. Stir in vanilla and almond extract. If desired, sprinkle each serving with cinnamon. Makes five 6 oz servings.

Fried Green Tomatoes
SC 5-8 large green tomatoes 1 cup Italian breadcrumbs 1 cup grated parmesan cheese ½ cup all purpose flour ¼ cup yellow cornmeal

Mom: Boone Hall Plantation, Charleston, garlic salt, black pepper, cayenne pepper to taste Egg wash: 3 eggs, ¼ cup milk Dash of salt

Sour Cream Dill Sauce
1 cup sour cream 1 ½ Tbsp. dried or fresh dill garlic salt and pepper to taste juice of ½ a lemon ½ cup mayonnaise Slice tomatoes fairly thin. Combine bread crumbs, cheese, flour, cornmeal and spices in a big bowl. Make egg wash in another bowl. Put flour in yet another bowl. Dip each tomato slice in first, flour then egg, then breadcrumbs. Fry in oil with a temp of 350 degrees until golden brown, about 2-4 minutes, turning to evenly brown drain on paper towels


Bread and Breakfast Breadsticks
Karen 1 ½ cups warm water 1 Tbsp. Rapid 1–2 Tbsp. sugar rise yeast 1 tsp. salt 4 cups flour Mix above ingredients in mixer until dough pulls away from the bowl. 1 stick butter, melted ( in a separated bowl for dipping dough into) Parmesan cheese Garlic salt

Roll dough out to the size of your jelly roll pan and cut horizontally into 12-15 strips. (Easy with a pizza cutter) Dip each strip into the melted butter, front and back, and sprinkle with Parmesan cheese and garlic salt. Put in pan, touching each other and allow to rise until double in size. Bake at 400 for 10 minutes.

Cinnamon Rolls
2 ¼ cups hot water ½ cup butter ¾ cup evaporated milk ½ cup sugar 2 tsp. salt

Karen’s award winning recipe! ½ cup dry potato flakes 2 eggs 2 Tbsp. yeast 4 cups flour cinnamon sugar

Combine hot water, evaporated milk, and butter. Then mix in the sugar, salt, and dry potatoes. Add one at a time: the flour, eggs, and yeast, mix about 4 minutes. Add remaining flour, if needed, (up to 5 cups) until it pulls away from the bowl. Place in bowl and allow to rise until double (about 1 hour). Divide dough in half, or thirds, depending on pan size. Roll out; spread with melted butter and sprinkle cinnamon-sugar (1/2 cup sugar, 2 Tbsp. cinnamon). Roll up and cut with string or dental floss into 1 inch slices. Place in pan and allow to rise about an hour. Bake at 350 fro 12-15 minutes. Frost while still warm. Frosting 1 stick butter 1 lb. powdered sugar 1 tsp. vanilla 3-4 Tbsp. milk


Cinnamon Twists
rolls 1 ½ cups warm water 2 Tbsp. sugar 1 tsp. salt 1 Tbsp. rapid rise yeast

Karen’s shorter variation of the cinnamon 1 egg 4 cups flour (1 bread, 3 all purpose) 1 stick butter melted (for dipping dough)

In mixer, add warm water, sugar, salt and butter. (or oil) and mix. Add the following ingredients and mix between each addition: 1 cup bread flour, egg, then yeast. Add the all-purpose flour one cup at a time, mixing between each. Stop adding the flour when the dough is pulling away from the sides but is still slightly sticky. (If you are using a metal bowl, you may use less flour) Cover and let rise for 10 minutes. Prepare surface with flour as dough is a bit sticky. Roll into a rectangle, to the size of your jelly roll pan and cut horizontally into 1215 strips. Dip each strip into melted butter, front and back. Twist dipped stick of dough and place on pan. Sprinkle with cinnamon and sugar. Allow to rise until double. Bake at 400 for 10 minutes. Frost when still warm. (use same frosting as cinnamon rolls)

Pumpkin Pancakes

Karen Harrison tradition for Thanksgiving Day breakfast 1 ½ cups Bisquick or ¼ cup sugar Aunt Jemima pancake mix ½ cup canned pumpkin 2 eggs 1 tsp. pumpkin pie spice 1 ½ cups milk (or ¾ tsp. cinnamon 2 Tbsp. melted shortening and ½ tsp. nutmeg) Combine mix, eggs, milk, shortening, and sugar in bowl. Fold in pumpkin and spices. Cook pancakes.

Chicken Vegetable Quiche
Good for breakfast 1 cup cooked, cut chicken, bacon, or sausage 1 cup chopped zucchini 1 cup chopped tomato ½ cup chopped onion 1/3 cup grated parmesan


1 cup milk ½ cup Bisquick or pancake mix 2 eggs 1 tsp. garlic salt ¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blender on high, or one minute with wire whisk, or hand beat until smooth. Pour evenly over chicken mixture. Bake about 35 minutes or until knife inserted in center comes out clean let stand 5 minutes before cutting. 8 servings.


Ricotta Cheese Pancakes


Good source of Protein, calcium, and vitamin C 1 cup part skim or apricot jam Ricotta cheese ½ Tbsp unsalted butter 1 large egg Quick blueberry sauce: 2 Tbsp. sugar 1 pint (about 2 cups) 1 tsp vanilla fresh blueberries or 6 Tbsp. flour 8 oz frozen unsweetened 1 Tbsp. orange marmalade 1/3 cup sugar, (or to taste) Mix ricotta cheese, egg, sugar, and vanilla extract in a bowl until smooth. Add flour and marmalade and mix till blended. Melt the butter in a large non-stick pan over med-high heat. Add one heaping soupspoon full of the pancake batter for each pancake and flatten slightly with the back of the spoon. Do not crowd the pancakes on the pan. Cook for 1 ½ -2 minutes, or until bottoms are golden brown. Carefully flip (may need to use extra utensil) and continue to cook other side 1 ½ -2 minutes longer. For sauce: Combine blueberries and sugar in saucepan and bring to a boil. Stir continually, over high heat. Continue to cook until the syrup has thickened. Serve warm over pancakes. Refrigerate up to 3 days.

Refrigerator Rolls
½ c. margarine ½ c. sugar 2 tsp. salt 1 ¼ c. hot water


3 eggs 2 Tbsp. yeast 4-5 c. flour

Cream margarine and sugar; add salt, water, eggs, and 1 cup flour. Beat. Add yeast. Add remaining flour to make a soft dough. Cover and let rise until double. (about an hour) Place in fridge. 3 hours before baking, roll and shape as desired. Cover and let rise. Bake at 400 for 6-8 minutes.

Dad’s Pizza Dough Dad
1 c. warm water 2 tsp. sugar 2 Tbsp. olive oil

(recipe for one crust) ½ bag of yeast (1 1/8 tsp.) 1 tsp. salt 3 c. flour

Combine water, sugar, oil and yeast in mixer. Let sit until yeast proofs (bubbles). Add salt and then the flour slowly while mixing. Mix/knead for 8-10 minutes. Let rise for an hour. Roll out and top with favorite toppings. Place in hot oven (500+) for about 12 minutes.


German Pancakes
1 cup flour 1 cup milk

Karen 5 or 6 eggs 1 stick butter

Melt butter in 9x13 pan. Mix flour, milk, and eggs together. Pour into pan over melted butter, and bake at 400 for 20 minutes. Top with syrup or powdered sugar.

No Knead, Dutch Oven Bread
1/4 tsp active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting. 1. You may use white, whole wheat or a combination of the two. 1 1/2 tsp salt Cornmeal or wheat bran for dusting





In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1/2-pound loaf.


Cheddar Bay Biscuits
2 cups Bisquick 2/3 cup milk 1 cup sharp cheddar cheese, shredded ¼ cup of butter ¼ tsp. garlic powder Parsley flakes

Combine Bisquick, milk and cheese and beat with wooden spoon for 30 seconds. Spoon dropfuls of dough onto a lightly greased cookie sheet (makes 12 biscuits). Bake at 450 for 8-10 minutes. Combine butter and garlic powder and brush over hot biscuits. Sprinkle with parsley.

Buttermilk Syrup
1 stick real butter 1 cup white sugar ½ cup buttermilk 1 Tbsp. light Karo syrup ½ tsp. baking soda ½ tsp. vanilla cinnamon, optional

Combine butter, sugar, buttermilk and Karo syrup in a large saucepan and stir over medium heat until bubbling evenly. Let cook for 2-3 minutes. Remove from the heat and add the baking soda and vanilla (and cinnamon if you like). Stir until blended. The baking soda will fizz. Serve warm with waffles or pancakes. Saves in fridge for up to two weeks. Also great if served with fresh fruit on top.


Soups, Salads, Sides
Mandarin Salad
2 quarts salad greens (variety good) 2 or 3 stalks of celery 1 (8oz) can mandarin oranges, drained

2 or 3 green onions diagonally cut 1 cup grapes (opt.) ½ cup chopped pecans

Clean and dry greens thoroughly. Add remaining ingredients. Toss to mix well. Just before serving, toss with dressing, using enough to moisten slightly.

Cucumber salad


Perfect Pair: Butter Chicken

3 or 4 cucumbers, sliced 5 or 6 Cherry tomatoes (optional) 3 Tbsp. Chives or green onions 1 ¼ tsp. Salt 1/8 tsp. Pepper

1 cup sour cream 3 Tbsp. Vinegar ½ tsp. Dill weed ½ tsp. Sugar

Mix ingredients and chill ½ an hour before serving.

Swiss Cashew Tossed Salad
1 medium bunch romaine, torn 1 cup salted cashew halves 4 ounces Swiss Cheese julienned Dressing: 1/3 cup white vinegar 3/4 cup sugar


2 tsp prepared mustard 1 tsp grated onion dash salt 1 cup vegetable oil 1 tsp poppy seeds

In a blender, combine the vinegar, sugar, mustard, onion and salt; Cover and process until well blended. While processing, gradually add oil in A steady stream. Stir in poppy seeds. In a salad bowl, combine the greens, cashews and cheese. Serve with dressing. Yield 8-10 servings

Broccoli Salad


1 head chopped broccoli 2 cups red grapes- halved 1 cup raisins 1 small pack of slivered toasted almonds or sunflower seeds ½ lb. Bacon, cooked and crumbled

1 cup mayonnaise ½ cup sugar 1 tbsp. Rice vinegar or red wine vinegar one small red onion finely chopped green onions to taste

Mix mayonaise, sugar, and vinegar together and blend, then add all other ingredients.


Pasta Salad

Karen overnight prep.

½ cup Italian dressing 2 cups cherry tomato halves 1 cup sliced cucumber 1 cup sliced mushrooms ¼ lb. Salami or pepperoni, cut into strips

¾ cup sour cream ¼ cup grated parmesan or romano cheese ¼ cup sliced green pepper 2 cups wide egg noodles (or 4 cups if more salad needed)

Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni and marinate overnight. Combine sour cream, cheese and onions; Pour over noodles. May combine or leave separately (putting noodles on plate, then marinade over top)

Frog Eye Salad

Suzanne Clegg (Matt’s cousin)

overnight prep, makes lots!

1 cup sugar 2 Tbsp. Flour ½ tsp. Salt 1 ¾ cups pineapple juice 2 eggs, beaten 1 Tbsp. Lemon juice 3 quarts of water 1 (16oz) package of acini de pepe (small round pasta)

3 (11oz) cans mandarin oranges, drained 2 (20oz) cans pineapple chunks, drained 1 (20oz) can crushed pineapple, drained Fresh strawberries (opt.) 1 (9oz) carton Cool whip

Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook at rolling boil until the pasta is done. Drain pasta, rinse with water, drain and cool to room temp. Combine egg mixture and acini de pepe. Mix lightly but well. Refrigerate overnight in airtight container. Add remaining ingredients. Mix again. Chill. Makes 25 servings.

Summer Corn Salad
1 package frozen shoepeg or white corn, cooked 1 package frozen peas, cooked 1 red pepper, chopped 1 green pepper, chopped 1 (6oz) can olives Toss to mix.

Wendy and Mom

1 red onion chopped 1 Tbsp. cilantro, minced 4 Tbsp. oil 2 Tbsp. vinegar ½ tsp. Cumin Sugar, salt, and pepper to taste


Greek Penne Pasta Salad
12 oz. penne pasta 5 tsp. Olive oil 4 Tbsp. Pine nuts toasted slightly 5 cloves of garlic 10oz. Package frozen packed spinach, thawed and well drained


8 oz. Chopped plum tomatoes (about 4 large) ½ cup tofu, cut into small squares and drained 4 oz. Feta cheese, cut into small squares ½ tsp. Salt 1/8 tsp ground black pepper

Cook pasta according to directions; drain and set aside. Spray an unheated large skillet with non-stick spray. Add 3 tsp. Of the oil. Heat over medium. Add pine nuts and garlic. Soak and stir about 5 minutes. Stir in spinach and tomatoes. Cook three minutes until heated through. Meanwhile, mix feta and tofu together. Put half pasta in serving bowl, drizzle with 1 tsp. Of oil and toss. Add remainder of pasta and 1 tsp. Oil and toss again to cover. Add to pasta-spinach mix and toss. Add cheese, tofu mix, salt and pepper. Toss and serve. 5-6 servings.

Curried Couscous
1 ½ cup couscous 1 Tbsp. unsalted butter 1 ½ cups boiling water ¼ cup plain yogurt ¼ cup olive oil 1 tsp. white wine vinegar 1 tsp. curry powder 1 tsp. ground turmeric 1 ½ tsp. salt


1 tsp. pepper ½ cup grated carrots ½ cup minced fresh flat leaf parsley ½ cup dried cranberries ¼ cup blanched sliced almonds 2 green onions, thinly sliced (white and green parts) ¼ cup small-diced red onions

Place couscous in medium bowl. Melt butter in boiling water and pour over couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed couscous and mix well with a fork. Add carrots, parsley, cranberries, almonds, scallions, and red onions; mix well and taste for seasoning. Serve at room temperature.

Winter tomato Soup Grandma Worthington

1 (16oz) can whole tomatoes ½ cup chopped onion ½ cup chopped celery (with leaves) 4 Tbsp. butter ½ tsp. dried basil ½ tsp. dried oregano 2 Tbsp. tomato paste

1 Tbsp. brown sugar 3 Tbsp. flour 2 cups beef broth 1 tsp. salt 1 cup milk pepper to taste

In a saucepan over medium heat, combine tomatoes, onions, celery, two Tbsp. butter, basil, oregano, tomato paste, and sugar. Simmer uncovered until celery is tender. Puree in blender 2 cups at a time. Over low heat, melt remaining 2 Tbsp. butter in a large pot. Stir in flour, and beat rapidly with a whisk. Add broth and stir until smooth. Continue heating until broth thickens. Stir in milk; add the tomato puree and pepper to taste. Heat through and serve in hot bowls or mugs.

Bookclub chicken salad
6-8 Chicken breasts cut or shredded bites 8 oz. slivered almonds 4 Tbsp. sugar 2 bags European blend salad mix 1 head iceberg lettuce 1 lb. Bacon, cooked, crumbled 1 cup craisins


1 cup shredded mozzarella Dressing : ½ red medium red onion 2 cups sugar 4 tsp. dry mustard 1 tsp. salt 1 cup red wine vinegar 2 cups vegetable oil

Cook chicken breasts for 35 minutes at 350. Cool and cut into small pieces. In a small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins, and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.


Main Dish
Sour Cream Enchiladas
16-18 soft flour tortillas 2 cans cream of chicken soup 2 cups green onions 1 ½ lbs. Grated cheese

2 cups sour cream 1 small can diced green chilies 4 cooked chicken breasts diced

Combine soup and sour cream in one bowl. Combine chicken, onions, and green chilies in another bowl. Put about 1 Tbsp. soup mixture in each tortilla, along with some chicken mixture and cheese. Roll and put in greased baking dish. Pour topping (soup and cream) on top along with onions, chilies, and cheese. Bake at 275° for 30 minutes.

Russian Chicken
6-10 Chicken breasts halved 1 bottle Russian dressing 1 package onion soup mix


1 jar apricot jam OR 1 can whole cranberry sauce

Place chicken in 9x13 dish and cover with remaining ingredients. Bake, uncovered, at 350° for about 45 minutes to and hour.

Hawaiian Haystacks
SO good!

This mixture of ingredients may sound funny, but it is

1 can cream of chicken soup 1 cup sour cream 1 cup vegetable or chicken broth 1 tsp. garlic salt Pineapple chunks Tomatoes Coconut Cheese Green onion

1 tsp. pepper Cooked, cubed or shredded chicken Toppings: Raisins Green and red peppers Peanuts, cashews or almonds Sunflower seeds olives

Combine sauce ingredients and chicken in saucepan and heat through. Serve like a salad bar over white rice. People can pile their plates as they wish.

Artichoke Chicken Wendy
8 Boneless, skinless chicken breasts 3 cups chopped artichokes, drained 3 cups grated parmesan 3 cups mayonnaise 3 cans green chilies

Preheat oven to 350. Mix ingredients (other than chicken) together. Arrange the chicken in a 9x13 pan. Spread mixture over chicken. Bake for about 40 minutes. 12

Company Casserole
1 (8oz.) Package of noodles 1 lb. Ground beef 3 cans tomato sauce OR 1 jar of spaghetti sauce 1 cup cottage cheese


perfect pair: breadsticks, green salad

1 (8oz.) Cream cheese ¼ cup sour cream 1/3 cup green onions 2 Tbsp. butter 1 Tbsp. green pepper

Boil noodles in salted water for 10 minutes. Brown beef. Stir in sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions, and green pepper. Spread half the noodles in buttered 9x13 dish. Cover with cheese and top with remaining noodles. Put meat mixture on top. Bake at 350° 20-25 minutes.

Chicken Vegetable Quiche
Good for breakfast 1 cup cooked, cut chicken, bacon, or sausage 1 cup chopped zucchini 1 cup chopped tomato ½ cup chopped onion 1/3 cup grated parmesan


1 cup milk ½ cup Bisquick or pancake mix 2 eggs 1 tsp. garlic salt ¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blender on high, or one minute with wire whisk, or hand beat until smooth. Pour evenly over chicken mixture. Bake about 35 minutes or until knife inserted in center comes out clean let stand 5 minutes before cutting. 8 servings

Crispie Chicken

Wendy perfect pair: wild rice , double stuffed potatoes

3-4 boneless, skinless Chicken breasts 1 envelope dry ranch dressing mix

1 cup mayonnaise 1-2 cups crushed Rice Krispies

Preheat oven to 350. Pat chicken dry and brush with mayonnaise. Mix powdered dressing mix and Rice Krispies together. Roll coated chicken in Krispie mixture and place on a cookie sheet that has been covered with tin foil (essential) and sprayed with cooking spray. Bake for 1 to 1 ½ hours.

Company Chicken
Boneless, skinless chicken Breasts (one per person) 1 slice bacon per piece (opt.) 1 small jar dried beef 1 can cream of mushroom soup 2 cups sour cream

Karen 1 - 4 oz can sliced mushrooms 1 cup cheddar cheese ½ tsp. paprika 1 Tbsp. cornstarch

Grease 9x13 pan. Line dried beef on bottom. Wrap chicken with bacon and put in pan. Mix mushroom soup and sour cream. Blend with one cornstarch. Pour 13

over chicken. Sprinkle with mushrooms. Add cheese and paprika. Bake 1 ½ hours at 325. Serve over rice.

Cashew Chicken
2 cups cut chicken 1 cup whole cashews 2 cloves garlic 1 onion 4 Tbsp. oyster sauce (Lee Kum Kee brand) 2-3 green onions

Michelle W.

perfect pair: sesame asparagus

4 tsp. sugar 1 bouillon cube + 2/3 cup water A few shakes of red Pepper flakes

Put oil in frying pan. Cook garlic and brown. Add chicken and cook. Add water and other ingredients except green onions and cashews. Cook until onion is medium done. Add green onions and cashews, serve over rice.

Honey-Mustard Chicken
6-8 chicken breasts ½ stick butter or margarine, melted ½ cup honey

Karen ½ cup yellow mustard 1 tsp. curry powder 1 tsp. salt

Mix and spoon over chicken. Cook, uncovered about 1 hour at 350.

Butter Chicken
1 28 oz. can diced tomatoes ¼ tsp. powdered ginger 2 cloves garlic 3-4 jalapeno peppers 1 stick butter 1 pint cream (larger carton) ¼ tsp. cardamom 1 Tbsp. cornstarch


perfect pair: cucmber salad, naan/rolls 1 ¼ tsp. salt ½ tsp. black pepper 1 tsp. Kasoori Methi Tandoori Chicken: About 5 boneless skinless Chicken breasts cut into Bite size pieces. About 1/3 cup tandoori paste

Marinate chicken pieces in about ¼ of a jar of tandoori paste and a bit of water for a few hours or over night. Place chicken on foil in one layer, bake for 20 minutes at 400, turning once. Put partially drained tomatoes in a blender along with peppers. Blend until smooth. Melt butter in a deep pan over low heat. Add the ginger and garlic and continue heating. Add tomato mixture, cornstarch, cream, cardamom, salt, pepper, and Kasoori Methi. Bring to a boil, then lower heat and cook for 20 min. Add the tandoori chicken and cook for and additional 10 min. Serve over rice.

Chicken Taco Casserole
1 cup chopped onions 2 Tbsp. oil 2 Tbsp. Taco seasoning

Wendy perfect pair: cornbread, corn 1 ¾ tsp. chili powder 1 tsp. salt ¼ tsp. pepper 14

3 cans cream of mushroom soup 1 ½ cup sour cream 3 cups cooked chicken

6-8 tortillas 1 cup Monterey Jack cheese

Saute onion in oil. Add seasoning, soup, and sour cream. Heat and stir until smooth and warm. Add chicken. Cover. Butter tortillas and grease casserole dish. Rip up tortillas and layer on bottom of pan the mixture, tortillas, mixture, cheese. Bake at 350 for 20 minutes.

Chicken Divan

Karen (chicken-broccoli casserole) 4 chicken breasts, cooked ¾ cup mayonnaise and cut into small pieces 1 tsp. lemon juice 2 bunches broccoli, steamed 1 tsp. curry 1 can cream of mushroom soup Grated cheddar cheese Put cooked broccoli in bottom of baking dish. Layer chicken on top of broccoli. Combine last 3 ingredients and spread over meat. Grate cheddar cheese on top. Bake at 350 for 20 minutes.

Chicken in Lemon and Cream on Pasta


perfect pair:

6 small boneless, skinless chicken breasts, pounded Salt/pepper to taste ¾ cup butter, divided 2 tsp. grated lemon zest

3 Tbsp. lemon juice 1 cup heavy cream Grated fresh Parmesan Spinach pasta

After pounding, salt and pepper the chicken. Saute 5-8 minutes in about ¼ cup of butter, turning once. Remove from heat. Combine zest and juice in small sauce pan. Cook one minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Remove from heat. Prepare pasta and spread it in a 9x13 pan. Lay Chicken on top. For extra flavor , add a pat of butter to each piece of chicken if desired. Pour sauce over the chicken and sprinkle Parmesan cheese. Place under broiler to melt cheese.

Beef and Parmesan Pasta
1 lb. Ground beef 1 14 oz can beef broth 1 14.5 can Italian style diced tomatoes 2 cups uncooked farfalle bow tie) pasta

Wendy 2 cups zucchini, cut ¼ inch thick (about 1 medium) ¾ cup grated parmesan cheese, divided (I sprinkle shredded over top to serve) 15

In a large skillet, brown meat over medium-high heat. Break up into ¾ inch pieces. Remove beef with slotted spoon to a bowl. Pour off the drippings. Return the skillet to the heat and add broth, tomatoes, and pasta. Stir to coat all the pasta. Bring to a boil and reduce to medium heat. Cook uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for and additional 5 minutes or until pasta is tender. Return beef to skillet and stir in ½ cup of cheese. Heat through. Sprinkle remaining cheese over each serving.

Ritz Chicken

Karen ½ lb. velveeta 4 Tbsp. butter 1 cup milk 32 ritz crackers (1 pack)

4 cooked, cut chicken breasts 6 oz wide egg noodles cooked according to box

Place cooked noodles and chicken in 9x13 pan. Preheat oven to 350. Combine cheese, 2 Tbsp. butter, and milk and melt together in microwave, stirring every so often. Pour over noodles and chicken. Crumble the crackers and mix with the other 2 Tbsp. of melted butter. Spread over top and cover with foil. Bake 20 min. Remove foil, and bake 10 more minutes.

Baked Southwest Sandwiches
1 4.25 oz can chopped ripe olives ½ tsp. chili powder ½ tsp. ground cumin ¼ tsp. salt ½ cup mayonnaise 1/3 cup sour cream 1/3 cup chopped green onions

Wendy 8 slices Italian bread ¾ -1 lb thinly sliced ham or turkey 2 medium tomatoes 2 ripe avocados, pitted peeled and sliced ¾ cup shredded cheddar ¾ cup shredded Monterey Jack cheese

In a bowl, combine olives, chili powder, cumin and salt; set aside two tablespoons. Add the mayo, sour cream and onions to the remaining olive mixture. Place bread on ungreased baking sheet; spread 1 Tbsp. mayonnaise on each slice. Top with ham and tomatoes. Spread with another Tbsp. of mayonnaise mix. Top with avocados and cheeses. Sprinkle with reserved olive mixture. Bake at 350 for 15 minutes or until heated through. 8 servings

Salami Pita Sandwiches
1 12 oz. salami, cut into chunks 2-3 large tomatoes chopped 2 cucumbers chopped 1 large onion chopped 2-3 stalks celery chopped 1 can chick peas, drained

Mom 1 15 oz. can sliced black olives, drained 1 large green pepper chopped 1 large avocado chopped 1 cup slivered almonds 1 8 oz bottle Italian dressing 16

Pour Italian dressing over all ingredients and marinate a few hours in fridge. Pour off excess dressing and spoon mixture into pita bread.

Sausage Casserole
1 lb. sausage, fried and drained 1 cup uncooked rice 1 stalk celery 3 cups boiling water

Mom 2 packages Lipton chicken noodle soup cooked 7 minutes slivered almonds

After cooking the soup, add to the first three ingredients. Put in 9x13 pan. Cook for 1 hour at 350. Stir in slivered almonds before serving (if desired).

Bolognese Bread Pizza
1 long loaf, 20-24 in/4 in, Italian bread 1 Tbsp. olive oil 2 slices bacon/pancetta 2 lbs ground beef 2 cloves chopped garlic 2 med. Yellow onions chopped 1 small carrot chopped

Wendy and Dad 1 Tbsp Worcestershire sauce 1 tsp allspice 1 cup beef stalk 1 14oz can crushed tomatoes handful flat leaf parsley, chopped 1 lb. mozzarella shredded 4 handfuls Parmesan grated 1 cup fresh basil, 20 leaves, shredded

Heat oven to 450. Cut bread in half. Then split sandwich like. Line the four pieces on pan. Hollow out some of the insides of the bread. Lightly crisp bread in the oven, 5-8 minutes. Remove bread, and switch broiler on. Heat a non-stick skillet over med-high heat. Add oil. Add bacon and cook a minute or so, add the meat and break up in even layer. Let meat sit without stirring 1-2 minutes. Break into bits and brown well. Add garlic, onions, carrots and season with salt and pepper, Worcestershire sauce and allspice. Cook 10 minutes, stirring frequently. Add beef stalk and stir. Add tomatoes and parsley, heat through, 1-2 minutes. Fill breads with meat mixture and top with mozzarella and parmesan. Broil until cheese melts. Top with basil and serve with a fork and knife.

Italian Crock Pot Chicken Michelle
4-6 chicken breasts 1 10 ¾ can cream of chicken soup 1 8 oz cream cheese, softened 1 pack dry Italian seasoning dressing mix Italian seasoning to taste

Combine soup, cream cheese and dressing mix. Pour over chicken in the crock pot and cook on low for 6 hrs. Serve over noodles or rice.

Mimi’s Stew


1 lb. Stew meat, cut in bite size pieces 1-2 carrots, sliced

3-4 potatoes, but in bite size pieces 1 can cream of mushroom soup 17

Mix together and place in covered casserole dish. Bake at 250 for 4-5 hours. Check once an hour and stir. Salt and Pepper to taste.

The Mighty Mo

Mom – Hot Shoppes For Each Serving: 1 slice American cheese 1 sesame seed hamburger roll, uncut 4 tsp. Mighty Mo sauce 1 Tbsp. margarine 2 dill pickle slices 2 oz. ground beef per pattie Salt and pepper to taste 1 Tbsp. shredded lettuce Mighty Mo Sauce ¼ cup catsup 1/8 cup chili sauce ¾ tsp. steak sauce ¼ tsp. Worcestershire sauce 1 drop Tabasco sauce ¼ cup sweet pickle relish ½ +1/8 cup mayonaise

Cut bun in three slices. Spread bottom, top and one side of center bun with margarine. Grill bun until lightly browned and heated through. Shape burgers into thin, four inch patties. Grill patties, flip and top patties with the cheese. Place toppings in this order: bottom bun, sauce, lettuce, burger, middle bun, sauce, cheeseburger, dill pickles,top bun

Chicken Fried Rice
1 cup diced cooked chicken 1 Tbsp. soy sauce 1 cup uncooked long grain rice 1/3 cup oil 2 ½ cups chicken broth ½ cup coarsely chopped onion

Mom ¼ cup finely chopped green pepper ¼ cup finely sliced celery 2 slightly beaten eggs 1 cup finely shredded lettuce or cabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cook rice in hot oil in skillet on medium, till golden brown. Stir frequently and watch. Reduce heat, add chicken mixture and broth. Simmer, covered, 20-25 minutes. Stir in onion, green pepper, and celery. Cook uncovered, over medium, till liquid is absorbed. Push rice mixture to sides of skillet. Add eggs, cook till almost set and blend into rice. Stir in lettuce or cabbage, serve with soy sauce. Serves six.

Spicy Penne
¼ Olive oil 6 cloves garlic Several shakes of: Red pepper flakes Oregano Basil

Michelle 28 oz can crushed tomatoes 3 Tbsp. parmesan cheese ½ tsp. salt ½ tsp. pepper Penne pasta

Heat oil in pan over medium, not too hot or garlic will become bitter. Add garlic, spices and sauté until garlic is tender. Add tomatoes and simmer for about 10 minutes, or until some of the tomato liquid has evaporated. Add the cheese, salt and pepper, then serve over penne pasta (or any other kind you like). Two variations of this recipe: 18

Grilled Chicken Parmesan Variation: Filet 4 chicken breasts in half so they are thin. Coat in olive oil, salt and pepper then grill them. Put in casserole dish and cover with the sauce. Smother in Mozzarella and put under broiler until cheese is slightly browned. Serve with pasta. Chicken with Blush Sauce Variation: Sprinkle 8-10 chicken tenders with garlic salt and black pepper. Then pan fry them in olive oil and lower the heat if needed so that the garlic won’t burn. Make the basic sauce recipe from above, but add the chicken back after the tomatoes. At the end, lower the heat and ad ½ cup of cream and stir.

Okinawa Stir-fry
½ small head of cabbage 1 can of Spam 4 eggs 3 Tbsp. sugar

Matt 3 Tbsp. soy sauce 1 small onion (or however much you want) Hot rice

Chop/shred cabbage , onion and Spam. Saute over medium heat until tender. Meanwhile scramble eggs then add the sugar, and soy sauce. Pour egg mixture in and stir until egg has cooked. Serve over rice.

The Teen Twist

Mom- Hot Shoppes For each serving: A few thin slices of ham One sandwich roll, cut in half 2 slices of tomato Margarine shredded lettuce 1 slice American cheese 1 Tbsp. tartar sauce Spread both side of roll with margarine. Place cheese on bottom half then, place desired amount of ham to cover cheese. Place sandwich on grill, ham side down. Place top bun on grill as well. Remove when ham is hot, top with tomatoes and shredded lettuce. Spread sauce on top half and cut sandwich diagonally.

Bruschette Chicken
½ cup flour 2 eggs, lightly beaten 4 chicken breasts ¼ cup grated Parmesan cheese ¼ cup dry bread crumbs 1 Tbsp. melted butter

(otherwise known as exploding chicken!) 2 large tomatoes, seeded and chopped 3 Tbsp. minced fresh basil 2 cloves garlic, minced 1 Tbsp. Olive oil ½ tsp. salt ¼ tsp. pepper

Place flour and eggs in separate bowls. Dip chicken in flour, then in the eggs and place in a greased 9x13 dish. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken. Loosely cover dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until top is browned. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken. Return to the oven 3-5 minutes or until tomato mixture is heated through.


Korean Beef

2 lbs. Beef sirloin or tenderloin sliced very thin (easier to slice when partially frozen) ¾ cup soy sauce ¼ cup sugar

2 Tbsp. sesame oil 1 tsp. black pepper 3 cloves garlic, crushed ½ bunch green onions, chopped 2 Tbsp. water

Mix ingredients and pour over meat. Let soak in refrigerator for a few hours or over night. When ready to eat, pan fry, BBQ, or broil. (They cook quickly!)

Taco Buscuits
These bake in ramekins or baking cups. You can alter the recipe for a pie plate or small baking dish. ¼ lb. ground beef 1 medium tomato, sliced ¼ tsp. chili powder ¼ cup chopped green pepper 1/8 tsp. salt 2 Tbsp. sour cream 1/8 tsp. pepper 2 Tbsp. mayonnaise ¾ cup Bisquick 2 Tbsp. shredded cheddar cheese 3 Tbsp. cold water 1 Tbsp. chopped onion In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, salt and pepper. Remove from heat and set aside. Combine Bisquick and water to form soft dough. Press onto bottom and sides of two greased ramekins. Fill with meat mixture and top with tomato and green pepper. Combine sour cream, mayo, cheese and onion; spread evenly over top. Bake uncovered at 375 for 20-25 minutes or until heated through.

Route 66 Truck Stop Chili
3 lbs. Coarse ground beef 2 Tbsp. Famous Dave’s steak seasoning ¼ cup + 1 Tbsp. chili powder 1 tsp. black pepper 4 tsp. cumin 2 tsp. Maggi seasoning 1 Tbsp. Basil 1 tsp. garlic powder 1 cup chopped celery

Dad 1 cup chopped onion 1 cup chopped green pepper 1 large jalepeno, finely chopped 2 16 oz cans hot chili beans, undrained 1 22 oz can tomato juice 1 15 oz can diced tomatoes, undrained 1 10 oz can beef broth 3 Tbsp. Famous Dave’s BBQ sauce 2 Tbsp. Kahlua (opt.) 2 Tbsp. Worcestershire sauce

Combine first 8 ingredients (up to garlic powder) in a large stock pot. Stir frequently until ground beef is crusty brown. Add celery, onion, and peppers and cook until tender. Add the rest of the ingredients and mix well. Simmer to desired consistency, stirring occasionally. Serve with shredded cheddar cheese, minced onion, and cornbread.

Easy Chicken Pot Pie Wendy
1 10 oz can chicken

1 10 oz bag frozen mixed veggies


1 can cream of chicken soup seasoning to taste

2 prepared pie crusts (find next to the canned biscuits/rolls)

Put pie shell in pie pan. Mix chicken, veggies, soup and seasonings together and put in pie shell. Unroll top crust and put over mounded mixture. Pinch the edges of the shell together to seal. Bake at 400 for 35 to 45 minutes. (The pie crusts usually come in a box of two and can be kept in the fridge. I also freeze them so I can have them on hand. Remember if you freeze them to take them out to thaw an hour before you make them, or put them in the fridge the night before.)

Cheese-Stuffed Beef Rol ls
1 15 ½ oz can spaghetti sauce 1 egg, slightly beaten ¼ tsp. oregano ¼ tsp. garlic powder 1 15 oz container ricotta cheese

¼ cup grated Parmesan cheese 1 cup shredded Mozzarella cheese 1 2.8 oz container French fried onions 6 thin slices deli roast beef ( ½ lb.) 2 medium zucchini sliced

Preheat oven to375. Spread ½ cup sauce in 9x13 dish. In large bowl , combine egg, seasonings, ricotta and parmesan and ½ cup of mozzarella and ½ cup onions. Mix well. Spread equal amounts of cheese mixture on each beef slice and roll. Place seam-side down in dish. Place zucchini around the sides of the dish. Pour remaining sauce over everything and place in oven. Bake 40 min. Top beef rolls with remaining cheese and onions. Bake 3 more minutes or until cheese melts.

Yaki Soba (Mocki Soba)

My version of a Japanese classic Thin spaghetti or angel hair pasta Carrots Yaki Soba sauce (asian market) Onion Green cabbage Beef or pork Cook Pasta according to package directions. Put some oil in a pan an fry veggies until tender. Combine pasta, sauce, and cooked meat and stir until well integrated. Serve hot

Chinese Orange Chicken
2 Tbsp. cornstarch 1 tsp minced ginger root 1-2 cloves minced garlic several shakes of crushed red pepper (to desired hotness) 1/4 cup chopped green onions 2 Tbsp. rice wine (mirin) 1/2 cup water 1 - 11/2 tsp sesame oil (Taste it at 1tsp and see if it needs more. It called for too much originally.) Orange Sauce(Stir and mix until heated through) 3 TBSP soy sauce 3 TBSP water 2/3 cup and 2 tsp brown sugar 1/2 cup white vinegar zest and or juice of an orange (optional)

Easy Directions: Buy battered and cooked popcorn chicken. Just put desired amount on

baking sheet and cook how the package instructs. While baking only make the orange sauce (the rest of the ingredients are for the “scratch” directions. Stir ingredients until thickened and heated through. Scratch directions: In a frying pan or wok add 1 21

tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed red pepper and green onions. Add rice wine (mirin) and stir 3 seconds. Add "Orange Sauce" and bring to boil. In new dish stir the 1/2 cup water into 2 tablespoon cornstarch until smooth. Add to sauce and heat until sauce is thickened. Stir in sesame oil. Stir in chicken. Serve at once.

Coconut Curry Chicken
2 Tbsp. oil 1 ½ lbs. Chicken pieces salt and pepper to taste 2 cups frozen green beans 2 cups frozen pepper strips 1 tsp. seasoning salt 1 ½ cups coconut milk ½ cup chicken broth 1/3 cup chunky peanut butter 2 Tbsp. packed brown sugar 2 Tbsp. lime juice 1 Tbsp. red curry paste

In a large skillet, heat oil on medium. Salt and pepper the chicken pieces and cook through. Add the beans and peppers and cook 3 more minutes. In a medium bowl, whisk coconut milk, broth, peanut butter, brown sugar, lime juice, and the curry paste, pour over chicken and stir to combine. Boil and lower heat to a simmer. Simmer and cook for 10 minutes. Serve over rice.

Pineapple Curry
1 can coconut milk 1 Tbsp. red curry paste 1-2 chicken breasts, cut into bite-size pieces

2 tsp. brown sugar 2 Tbsp. fish sauce 1 large can pineapple tidbits ½ tsp. salt

Heat ½ the can of coconut milk over med-high heat until boiling. Add curry paste stirring constantly. Once curry paste is mixed in, add brown sugar. Add chicken and cook until almost done. Add fish sauce and pineapple with juices. Boil partially covered for 5-10 minutes. Add remaining coconut milk and salt. Serve over rice.

Sweet Pork

For “Café Rio” like enchiladas or salad 2 ½ lbs. Pork shoulder tortillas ½ tsp. cumin 1 can green enchilada sauce ½ tsp. coriander Sauce ½ tsp. chili powder 2 small cans tomato sauce ½ tsp. cayenne pepper 1 can El Pato tomato sauce ½ tsp. garlic powder 2 cups brown sugar ½ tsp. oregano a few shakes of: ¾ cup beef stock Worcestershire sauce 5 dashes Worcestershire sauce Soy sauce Cheddar cheese Garlic salt Cut larger fatty parts off of roast. Rub spices over roast and place in crock pot. Pour beef stock (boullion granules and water), and Worcestershire sauce over roast then cook on low for at least 6 ½ hours. You can cook all day if needed and it will be fine. It’s done


when it falls apart when you stir it with a fork. Remove the bone if there is one. Shred with a fork and leave in liquid for another hour or so. For the sauce: In a large pot, combine the tomato sauce and brown sugar. Strain out the liquid from the crock pot and put ice cubes in to harden fat, then remove. Pour the strained liquid in with the tomato sauce. Heat over stove and let boil for about 15 minutes to thicken. Add some more Worcestershire sauce, soy sauce and garlic salt. Then add sauce back to the pork. For Enchiladas: put some of the pork on tortilla, green enchilada sauce and some cheese. Roll up, cover with more sauce and cheese and broil until melted.

Sandwich for 12


Bread: (or you may purchase a flat, round loaf of bread - or use any recipe) 1/2 cup old-fashioned oats 1/2 cup boiling water 2 Tbs butter or margarine 1 package (16 ounces) hot roll mix 3/4 cup warm water 2 eggs beaten 1 Tbs dried minced onion Topping: 1 egg 1 tsp garlic salt 1 Tbs dried minced onion 1 Tbs sesame seeds

Spread: (I like doubling this and really slathering it on the sandwich) 1/2 cup mayo 4 tsp prepared mustard 1/2 tsp prepared horseradish Filling: Lettuce leaves 8 oz thinly sliced fully cooked ham 8 ounces thinly sliced cooked turkey 1 medium green pepper, thinly sliced 1 medium onion, thinly sliced 6 ounces thinly sliced Swiss cheese 2 large tomatoes, thinly sliced

In a large bowl, combine oats, boiling water and butter; let stand for five minutes. Meanwhile, dissolve yeast from hot roll mix in warm water. Add to the oat mixture with eggs and onion. Add flour mixture from hot roll mix; stir well (do not knead). Spread dough into a 10 inch circle on a well-greased pizza pan. Cover with plastic wrap coated with nonstick cooking spray; let rise in a warm place until doubled, about 45 minutes. Beat egg and garlic salt; brush gently over dough. Sprinkle with onion and sesame seeds. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pan; cool on a wire rack. Split lengthwise. Combine mayonnaise, mustard and horseradish; spread over cut sides of loaf. Layer with remaining filling ingredients. Cut into wedges. Yield 12 servings. 23

Savory Chicken Vegetable Strudel
2 cups diced cooked chicken ½ cup shredded carrots ½ cup finely chopped broccoli 1/3 cup finely chopped sweet red pepper 1 cup (4oz) shredded sharp cheddar cheese ½ mayonnaise 2 cloves garlic, minced ½ tsp. dill weed ¼ tsp. salt ¼ tsp. pepper 2 tubes (8 oz each) refrigerated crescent rolls 1 egg white, beaten 2 Tbsp. slivered almonds

In a bowl, combine the first 10 ingredients; mix well. Unroll crescent roll dough and place in a greased 15x10x1 baking pan. Press seams and perforations together, forming a rectangle that will slightly hang over edges of pan. Spread filling lengthwise down center of dough. On each long side, cut 1 ½ inch – wide strips 1 ½ inches into the center. Starting at one end, alternate strips twisting twice and laying at an angle across filling. Seal ends. Brush dough with egg white and sprinkle with almonds. Bake at 375 for 3035 minutes or until golden brown. Cut into slices. Serve warm. Yeild: 12


Desserts Peanut Butter Bars Karen
¾ cup butter or margarine 1 ½ cup peanut butter 1 ½ cup brown sugar 1 ½ cup white sugar 2 eggs 1 ½ tsp. Baking soda 1 tsp. Salt 1 Tbsp. Vanilla 3 cups flour 2 cups rolled oats

Mix together sugar, margarine, peanut butter, vanilla, and eggs. Add dry ingredients. Pat into 10 by 15 inch jellyroll pan. Bake at 350 for 12 minutes (only 12!-don’t overbake-the top will not be brown). Pour on chocolate chips when hot. They will melt most of the way, then put in still hot oven for a minute to melt the rest. (or you can put on your favorite chocolate frosting).

Raspberry Peach Torte
all the ingredients)

Michelle W. (read recipe first, for

Crust: 1 C. Bisquick ¼ C. soft butter 1 T. sugar

2 T. and 2 t. boiling water Add water to dry, mix with fork until dough cleans the bowl

Mix 1 cup powdered sugar and 8 oz. cream cheese, spread on cooled crust. Raspberry Glaze: 1 pkg. Frozen raspberries 2/3 C. water Simmer 3 minutes Blend: ½ C. sugar 1/3 C. water 3 T. cornstarch Add mix to fruit and boil for 1 minute

Arrange peaches on cream cheese layer, pour glaze over the top and chill.

Banana Cream Pudding
2 bags chessmen (pep.farm) Pecan sandies (Nabisco) or other shortbread cookies about 6 bananas 2 cups milk

Wendy 1 8oz cream cheese softened 1 3.5 oz box instant French vanilla or vanilla pudding 1 can sweetened condensed milk 8oz cool whip

Line 9x13 pan with cookies. Slice bananas and lay over cookies. In a bowl combine milk and pudding and mix. In another bowl cream sw. cond. Milk with cream cheese until smooth then fold in cool whip. Then combine with pudding mixture. Mix till smooth, pour over bananas. Place more cookies on top and chill 2 hours before serving.


Wacky Cake
3 cups flour 2 cups sugar 6 Tbsp. cocoa 1 tsp. baking soda 2 tsp. salt

Karen Uses only one dish and great if you have no eggs! ¾ cup oil 2 tsp. vanilla 2 Tbsp. vinegar 2 cups cold water

Mix flour, sugar, cocoa, soda, and salt in 13x9 pan. Make 3 holes. Pour in oil, vanilla, and vinegar. Pour cold water over mixture, and mix well. Bake at 350 for 30 minutes.

Oatmeal Chocolate Chip Cake
1 cup oatmeal 1 ¾ cup boiling water 1 stick butter 1 cup brown sugar 1 cup sugar


1 ¾ cup flour 2 cups chocolate chips 1 tsp. soda ½ tsp. salt ¾ cup chopped pecans

Combine oatmeal and water; let stand for 5 minutes. Blend in butter and brown and white sugars. Add flour, soda, and salt. Add 1 cup of chocolate chips. Pour into greased and floured 13x9 pan. Top with the rest of the chips, and the nuts. Bake at 350 for 40-50 minutes.

Cookie Monster Sugar Cookies
¾ cup butter or margarine 1 cup sugar 2 eggs 1 tsp vanilla 2 ½ cups flour 1 tsp. baking powder 1 tsp. salt


Combine butter and sugar. Add eggs and vanilla and mix well. Add dry ingredients and mix until soft dough is formed. Cover and chill at least one hour. Roll out on a lightly floured board about ¼ inch thick. Cut into shapes and place on ungreased baking sheet. Bake at 400 for 6 to 8 minutes.

Peanut Butter Rice Krispie treats
1 cup light Karo syrup 1 cup sugar 1 cup peanut butter 6 cup Rice Krispies


Bring first 3 ingredients to a boil and boil for 3 minutes. Remove from heat. Add cereal. Press into greased pan. Serve when cooled.


Crazy Craisin Cookies Michelle
1 cup butter ¾ cup sugar ¾ cup brown sugar 1 egg 1 tsp. vanilla 1 ½ cup Flour 1 tsp. baking soda 2 cups oatmeal 1 cup white chocolate chips 1 cup toffee bits ( Score/Heath)

Cream first three ingredients. Add the rest and mix well. Bake at 350 for 8 minutes.

Peanut Butter Pie Mom
6 inch Oreo pie shell ½ cup creamy Peanut Butter ¾ cup powdered sugar 3 oz package chocolate cook and serve pudding ¾ container cool whip

Mix peanut butter with powdered sugar. Put all but 2 Tbsp. of the mixture in the pie shell. Cook the pudding according to directions. Pour over peanut butter crumbs. Chill. When ready to serve, top with the cool whip and sprinkle with remaining PB crumbs.

Chocolate Raspberry Cheesecake
1 chocolate or Oreo pie shell 6 oz. cream cheese 1 14oz Sweetened condensed milk 1 egg 3 Tbsp. lemon juice 1 tsp. vanilla

Wendy 1 cup fresh or frozen raspberries * Chocolate glaze 2 squares (1 oz each) semi-sweet chocolate ¼ cup whipping cream

Preheat oven to 350. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of pie shell. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze. Refrigerate leftovers. *Chocolate Glaze: In small sauce pan over low, melt chocolate mixed with cream (I think I used whole milk, and it was still good). Cook and stir until thickened and smote. Remove from heat and cool.


Wagon Wheel Cookies
4 oz unsweetened chocolate 2 ½ cups flour ½ tsp. salt 2 tsp. baking powder ½ cup oil

Mom 2 cups sugar 4 eggs, lightly beaten 2 tsp. vanilla 1 cup powdered sugar

In a double boiler, melt the chocolate and cool to room temp. Sift together the flour, salt and baking powder. Mix the oil, sugar, and melted chocolate well. Blend in eggs in fourths mixing well after each pour. Add vanilla, then stir in the dry ingredients. Place covered in fridge for a few hours or over night. (or freezer for 15-30 minutes). Preheat oven to 350, make 1 ½ balls, roll in powder and place on sheet. Bake 10-12 minutes.

Cherry Bars

(A Sister Hunsaker classic) 1 ¾ cup sugar 3 cups flour 1 cup butter or margarine 1 ½ tsp. baking powder 1 tsp. vanilla 1 21oz can cherry pie filling 4 eggs *Glaze Preheat oven to 350. Grease 15x10 jelly roll pan ( I used a cookie sheet with sides and it worked fine). Cream sugar butter and vanilla until light and fluffy. Add eggs, one at a time, beating after each. Gradually add flour and baking powder. Blend well. Spread 2/3 of the batter in the pan. Spread the pie filling over the batter. Drop remaining batter by teaspoonfuls over the pie filling. Bake 25 minutes or until lightly browned and toothpick comes out clean. Cool and glaze. Makes about 48 bars. *Glaze: 1-2 Tbsp. milk 1 cup powdered sugar ½ tsp. almond extract Blend together and drizzle over cooled bars.


Hello Dollies
1 stick butter 20 graham crackers crumbled 1 cup coconut 1 6oz package butterscotch chips

Karen 1 6 oz package chocolate chips 1 can sweetened condensed milk 1 ½ - 2 cups chopped pecans

Melt margarine in 9x13 pan. Mix with crackers. Layer with remaining ingredients. Bake at 325 for 30 minutes.


Chocolate-Chocolate Chip Cookies
1 pkg. Devil’s food cake mix 2 eggs 1 tsp. vanilla ½ cup oil 1 cup semisweet chocolate chips


Mix cake mix, eggs, and vanilla together by hand. Add chocolate chips. Drop by spoon on cookie sheet. Bake at 350 10-12 minutes. Let cookies cool on cookie sheet 1-2 minutes before removing.

Heavenly Coconut Cake
2 white cake mixes 1 can cream of coconut 1 pint Baker’s whipping cream,

Wendy whipped cream, or cool whip 2 cups flaked coconut

Mix cake and bake according to package directions. Put batter into three 8 or 9 in. round cake pans that have been greased and floured and lined with parchment paper. When cakes are done, remove from oven and immediately poke holes in the top of each one (1/4 can per lb). Refrigerate until cool. Just before serving, whip Baker’s cream (baker’s cream is just pre-sweetened whipping cream) until stiff and fluffy. And tint with two drops of red food coloring. Frost and sprinkle coconut as you stack the cake. Push skewers through cake to hold together.

Microwave Fudge Pie
1 cup sugar 3 Tbsp. cocoa powder ½ cup flour

Mom 1 stick butter 1 tsp. vanilla 2 eggs

Mix ingredients and pour into 9 in. pie plate, sprayed with non-stick spray. Place plate on inverted saucer. Microwave 8-12 minutes on heat level 6. Serve hot with ice cream.

Favorite Chocolate Frosting Mom
Melt 1 stick Unsalted butter (real) 12 oz semi sweet chocolate chips Gently mix in 1 1/4 cups powdered sugar.
Chill. Take out of fridge and beat every 15 minutes for one hour

Add 2/3 cup milk 1 tsp vanilla


Mel’s Chocolate Cake
1 pkg. Pillsbury Plus Devils Food Cake with Pudding mix 1 pkg. instant chocolate pudding mix 4 eggs


1 c. sour cream 1/4 c. vegetable oil 3/4 c. water 1 6 oz. pkg. semi sweet chocolate chips

Mix with wooden spoon. Do not use electric beaters. Bake at 350. Test at 45 mins. Do not overcook.

Almond Cookies
First, make almond topping: 2/3 cup sugar ½ cup butter Then, make cookies: ½ cup butter 2/3 cup brown sugar ¾ cup flour ½ tsp. baking soda

(Swedish Oatmeal Cookies) Michelle
1 Tbsp. Karo syrup (light) 1 ½ tsp. almond extract 2/3 cup slivered almonds ½ tsp. salt 1 ½ cup quick oats 1 egg beaten 1 tsp. vanilla

These take time and only make about 2 dozen, but they are worth it!

For the topping combine the sugar, butter and syrup in a pot and bring to a boil. Remove from heat and add the almonds and the flavoring. Set aside. For the cookies cream the butter and brown sugar. Then add the flour, soda, salt, oats, beaten egg and vanilla. Drop cookies by teaspoonful on cookie sheet. Bake at 350 for 7-8 minutes. Take pan out of oven and allow to cool a minute then pour a full tsp. of topping on cookie pressing down lightly. Cook for 4-5 minutes more. Remove, let sit a few minutes and remove cookies with spatula.

Caramel Molten Chocolate Cakes Wendy
Individual chocolate volcanoes with caramel and chocolate lava…mmmm

1 ¼ cups butter (2 ½ sticks of butter) ¾ cup semisweet chocolate chips 4 medium eggs

¼ cup sugar ¾ cup flour caramel topping

Preheat oven to 325 and grease about 15+ muffin cups. Combine butter and chocolate chips in a double boiler. Cook, stirring continually, until chocolate is melted. Let stand to cool slightly. Combine eggs and sugar in a large bowl beat with an electric mixer on medium about 5 minutes or until thickened. Add flour gradually, beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill prepared muffin cups 2/3 full. Bake the cakes 5 minutes. After 5 minutes, remove cakes and spoon about 2 teaspoons caramel sauce on each cake. Bake 8 more minutes. Invert cakes on plates to serve.


Chocolate Coconut Pie Wendy (FAST prep, but needs to
chill 4 hours) 2 squares semi-sweet baking chocolate (1 ounce each) ¾ cup flaked coconut 8 oz whipped topping prepared graham cracker crust 1 ½ cups cold milk 1 package vanilla or coconut pudding mix (if you want you can add ½ tsp. coconut extract to vanilla pudding)

Microwave chocolate squares in microwave for one minute. Stir until melted. Add ¼ cup coconut and 1 cup of whipped topping. Stir until well blended and spread onto bottom of crust. Put in fridge for next step. Pour milk into medium bowl and add pudding mix. Beat with wire wisk about two minutes or until thickened. Pour into crust and top with remaining cool whip and coconut. (Coconut on the top may be toasted to add a little color). Refrigerate at least 4 hours.

Easy King Cake (a traditional cake eaten during Mardi Gras in
February) 8 oz. cream cheese ½ cup powdered sugar ¼ tsp. vanilla dash of salt 2 crescent roll tubes cinnamon sugar green, purple, and gold sugar sprinkles powdered sugar icing (powdered sugar + milk)

Using a large square (if possible) cookie sheet unroll crescent roll triangles. Place in a circle pattern like a sun. (bases of the triangles overlapping in a circle shape). Mix the first 4 ingredients and spread on the rolls. Fold triangle tips over the filling. Bake in the oven according to crescent roll package directions. Top with icing and sprinkles.

Fruit Pizza
1 roll store-bought sugar cookie dough 8 oz cream cheese Any fruit you want: Strawberries, grapes, kiwi, cantaloupe, honeydew, pineapple etc. 1 cup powdered sugar 1 tsp. lemon juice

Spread the roll of cookie dough on a cookie sheet (easier with sides). Bake according to package directions. Meanwhile, mix cream cheese, sugar and lemon juice. When the cookie crust is done and cooled, spread on cream cheese mixture. Cut up fruit and lay in desired pattern.



You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->