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1: tacos . meatloaf . potato wedges . pork chops . sloppy joes . sweet and sour . fish . roast beef . chicken finger . nachos . baked beans . biscuits . pancakes . chicken wings . apple sauce . chili . brownies . quiches . ribs . hard boiled eggs . salmon . frozen peanut butter pie . meatballs . milk shake . muffins . casserole . fruit pizza . taco soup . pesto pasta . poppycock . grilled ham . monster cookies . pork tenderloin . lemon bars . spinach salad . mushroom rice . French fries . oatmeal cookies . punch . chicken alfredo . sweet potatoes . puffed wheat squares . lasagna . mashed potatoes . hot chocolate . vegetable casserole . kabobs . stuffed mushrooms . popcorn . cornbread . coconut rice . wraps . spinach salad . honey garlic . cream puffs . peanut butter noodles . jello . iced coffee . waffles . granola bars . teriyaki chicken . fudge . apple crisp . philly steak sandwich . stuffing . monkey bread . corn . no bake cheese cake . banana bread . chicken fingers . cookies . shrimp . coleslaw . squash soup . beef stroganoff . chocolate clusters . sausage . mac and cheese . iced tea . scalloped potatoes . perogies . hummus . potato skins . pancakes . lobster . green beans . bran muffins . chicken pot pie . fruit salad . enchiladas . chocolate revel bars . yogurt parfait. shepherds pie . nuts and bolts . key lime pie . punch . shake and bake . banana bread . cinnamon buns . potato soup . apple pie . fried rice . yams . morning glory muffins . asparagus . guacamole . coffee cake . ham rolls . peach cobbler . butterhorn . dill vegetable dip . dirt cake . omelette . blizzard mix. hash brown casserole . garlic bread . carrot cake . quesadilla . BBQ . Greek salad . lemon meringue pie . grilled cheese . trail mix . gingersnaps . cabbage rolls . caramel popcorn . stuffed chicken . turkey . pastry . beets . beer nuts . baked spaghetti . banana split . BBQ chicken pizza . whipping cream . broccoli Ramon noodle salad . baked oatmeal . sugar snap peas . calamari . refried beans . float . cottage cheese . strawberry shortcake .

2: Layered Taco Dip Yields: 36 1 package taco seasoning mix 1 (16 ounce) can refried beans 1 package cream cheese, softened 1 container sour cream 1 jar mild salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 2 cups shredded Cheddar cheese 1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. 2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. 3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions over the salsa, and top with Cheddar cheese. Brown Sugar Smokies Yields: 12 1 pound bacon 1 package little Smokie sausages 1 cup brown sugar, or to taste 1. Preheat oven to 350 degrees F. 2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. 3. Bake until bacon is crisp and the brown sugar is melted. | Veggie Pizza Yields: 8 1 (8 ounce) package refrigerated crescent rolls 1 package cream cheese, softened 1/2 cup mayonnaise 1/2 (1 ounce) package dry Ranch-style dressing mix 1/2 cup fresh broccoli, chopped 1/2 cup chopped tomatoes 1/2 cup chopped green bell pepper 1/2 cup chopped cauliflower 1/2 cup shredded carrots 1/2 cup shredded Cheddar cheese 1. This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 pizza. 2. Preheat oven to 375 degrees F. 3. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. 4. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. 5. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve. | Appetizers

3: Stuffed Mushrooms Yields: 12 lg-24 sm 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper 1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. 2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. 3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. 4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. | Party Pinwheels Yields: 15 2 packages cream cheese, softened 1 (1 ounce) package ranch dressing mix 2 green onions, minced 4 (12 inch) flour tortillas 1/2 cup red bell pepper, diced 1/2 cup diced celery 1 (2 ounce) can sliced black olives 1/2 cup shredded Cheddar cheese 1.In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. 2.Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices. Bacon Cheddar Deviled Eggs Yields: 12 12 eggs 1/2 cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard 1.Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. 2.Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. 3.Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. | Appetizers

4: Best Lemonade Ever Yields: 20 1 3/4 cups white sugar 8 cups water 1 1/2 cups lemon juice 1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. 2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. Pina Colada Punch Yields: 20 1 carton pineapple juice 1 can frozen lemonade concentrate 1 bottle Gingerale 1/4 bottle Pina Colada drink mix Pour above ingredients in to a large punch bowl. Stir to blend flavors and serve with ice. Warm Wassail Yields:12 8 cups apple cider 2 cups water 8 tea bags 2 cups cranberry juice 4 tbsp fresh lemon juice 2/3 cup brown sugar 6 whole cloves 2 cinnamon sticks, broken In a slow-cooker or a large pot over low heat, combine apple cider, water, tea bags, cranberry and lemon juice. Season with cloves, and cinnamon. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot. | Smooth Sweet Tea Yields: 8 1 pinch baking soda 2 cups boiling water 6 tea bags 3/4 -1 cup white sugar 6 cups cool water 1. Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. 2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold. Luscious Slush Punch Yields: 50 2 1/2 cups white sugar 6 cups water 2 (3 ounce) packages strawberry gelatin mix 1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 (2 liter) bottles lemon-lime flavored carbonated beverage 1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. 2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. Iced Coffee Yields: 8 6-8 cups strong coffee 1 can sweetened condensed milk ice cubes Combine brewed coffee and sweetened condensed milk in a large pitcher. Refrigerate until chilled. Serve over ice. | Beverages

5: Pumpkin Roll with Cream Cheese Filling Yields: 10 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup pumpkin puree 1 cup walnuts, chopped (optional) 1 package cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract 1/4 cup powdered sugar (optional) 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. | Garlic Cheddar Biscuits Yields: 20 4 cups baking mix 1/3 cup Cheddar cheese, shredded 1 1/3 cups water 1/2 cup melted butter 1 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon onion powder 1/8 teaspoon dried parsley 1.Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. 2.In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. 3.Bake at 375 degrees F for 10 to 12 minutes, or until golden brown. 4.Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven. Tea Biscuits Yields: 6 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon white sugar (opt.) 1/3 cup shortening/margarine 1 cup milk 1. Preheat oven to 425 degrees F. 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. 3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. 4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. | Biscuits

6: Monkey Bread Yields: 15 3 packages refrigerated biscuit dough or loaf frozen dough, thawed 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine 1 cup packed brown sugar 1/2 cup chopped walnuts (optional) 1/2 cup raisins 1.Preheat oven to 350 degrees F. Grease one 9 by 9 inch pan. 2.Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. 3.In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. 4.Bake at 350 degrees F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart. Banana Bread Yields: 12 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas 1.Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan. 2.In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. | Buttermilk Cornbread Yields: 9 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt 1.Preheat oven to 375 degrees F. Grease an 8 inch square pan. 2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. 3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Pumpkin Bread Yields: 24 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger 1.Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans. 2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. 3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. | Bread

7: Fluffy French Toast Yields: 12 1/4 cup all-purpose flour 1 cup milk 1 pinch salt 3 eggs 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon white sugar 12 thick slices bread 1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. 2. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot. Broccoli and Bacon Quiche Yields: 6 2 tablespoons butter 1 onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli 8 slices cooked bacon, crumbled 1 (9 inch) unbaked pie crust 1 1/2 cups cheddar cheese, shredded 4 eggs, well beaten 1 1/2 cups milk 1 teaspoon salt 1/2 teaspoon black pepper 1.Preheat oven to 350 degrees F. 2.Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables and bacon into crust and sprinkle with cheese. 3.Combine eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and cheese. 4.Bake in preheated oven for 30 minutes, or until center has set. | Granola Yields: 30 8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunflower seeds 1 cup finely chopped almonds 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 1/2 teaspoons salt 1/2 cup brown sugar 1/4 cup maple syrup 3/4 cup honey 1 cup vegetable oil 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 2 cups raisins or sweetened dried cranberries 1.Preheat the oven to 325 degrees F. Line two large baking sheets with parchment or aluminum foil. 2.Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. 3.Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container. | Breakfast | "A family that prays together stays together"

8: Crepes Yields: 4 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Baked Oatmeal Yields: 8 3 cups rolled oats 1 cup brown sugar 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs 1/2 cup melted butter 2 teaspoons vanilla extract 3/4 cup dried raisins 1. Preheat oven to 350 degrees F. 2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried raisins. Spread into a 9x13 inch baking dish. 3. Bake in preheated oven for 40 minutes. | Waffles Yields: 4 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup vegetable oil 1 tablespoon white sugar 4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla extract Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. Perfect Pancakes Yields: 8 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted 1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". 2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. 3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. | Breakfast

9: Sweet Dinner Buns/Rolls Yields: 16 1/2 cup warm water (110 degrees F) 1/2 cup warm milk 1 egg 1/3 cup butter, softened 1/3 cup white sugar 1 teaspoon salt 3 3/4 cups all-purpose flour 1 (.25 ounce) package active dry yeast 1/4 cup butter, softened 1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start. 2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F. 3. Bake in preheated oven for 10 to 15 minutes, until golden. Pizza Dough Yields: 15 3 cups all-purpose flour 1 (.25 ounce) package active dry yeast 2 tablespoons vegetable oil 1 teaspoon salt 1 tablespoon white sugar 1 cup warm water (110 degrees F) 1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired. 2. Bake at 375 degrees F for 20 to 25 minutes. | Cinnamon Buns Yields: 12 1 cup warm milk (110 degrees F) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. 4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. | Buns

10: Chocolate Krispies Yields: 24 1 cup light corn syrup 1 cup sugar 1 cup peanut butter 6 cups rice krispies cereal 1 cup semi-sweet chocolate chips 1 cup butterscotch chips 1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add rice krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. 2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. Butter Tarts Yields: 12 1 1/2 cups packed brown sugar 2 eggs 1/2 cup butter 2 cups raisins 2 tablespoons heavy cream 1 cup chopped walnuts 30 (2 inch) unbaked tart shells 1. Preheat oven to 325 degrees F. 2. Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly. 3. Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells. | Raspberry Oatmeal Bars Yields: 12 1/2 cup packed light brown sugar 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup rolled oats 1/2 cup butter, softened 3/4 cup seedless raspberry jam 1. Preheat oven to 350 degrees F. Grease one 8 inch square pan, and line with greased foil. 2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. 3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. Lemon/Lime Bars Yields: 36 1 1/2 cups all-purpose flour 2/3 cup confectioners' sugar 3/4 cup butter or margarine, softened 3 eggs 1 1/2 cups white sugar 3 tablespoons all-purpose flour 1/4 cup lemon/lime juice 1/3 cup confectioners' sugar for decoration 1.Preheat the oven to 375 degrees F. Grease a 9x13 inch pan. 2.Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan. 3.Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. 4.Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares. | Bars

11: Magic Bars Yields: 36 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 can sweetened condensed milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Granola Bars Yields: 18 2 1/2 cups crispy rice cereal 2 cups quick-cooking oats 1/2 cup raisins 1/2 cup packed brown sugar 1/2 cup light corn syrup 1/2 cup crunchy peanut butter 1 teaspoon vanilla extract 1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray. 2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. 3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares. | Bird Seed Bars Yields: 24 1 cup rolled oats 1 cup desiccated coconut 1/2 cup wheat germ or wheat bran 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1 cup sultanas 1/2 cups butter 1/2 cup honey 1/3 cup brown sugar 1. Grease and line 3cm deep 16 x 28cm baking pan with baking paper. 2. Cook oats, coconut, wheatgerm, sesame seeds, sunflower kernels and pumpkin seeds in frying pan over med heat stirring 8-10 min until golden. Place in a large bowl to cool and stir in sultanas. 3. Cook butter, honey and sugar over med heat, stirring, for 3-4 min until sugar dissolves. Reduce to low and simmer without stirring for 7 minute. 4. Add to dry ingredients and mix well. 5. Spoon into pan and press down firmly, allow to set for a few hours in the fridge, then cut into slices and enjoy! Peanut Butter Haystacks Yields: 12 1 cup butterscotch chips 1/2 cup peanut butter 1/2 cup salted peanuts 2 cups chow mein noodles 1. Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together. 2. Stir peanuts and noodles gently into the melted peanut butter mixture. 3. Drop dough by forkfuls onto waxed paper. Cool until set. | Bars

12: Chocolate Revel Bars Yields: 24 3 cups quick cooking oats 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 2 cups packed brown sugar 2 eggs 4 teaspoons vanilla extract 1 can sweetened condensed milk 1 1/2 cups semisweet chocolate chips 2 tablespoons butter 1/2 teaspoon salt 1.Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan. 2. In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside. 3. In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. 4. Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture. 5. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars. Peppermint Bark Yields: 36 2 pounds white (and/or dark) chocolate 30 small peppermint candy canes, crushed 1. Line a large jellyroll pan with heavy-duty foil. 2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. 3. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces. | Granola Bars Yields: 24 3 cups quick-cooking oats 1 can sweetened condensed milk 2 tablespoons butter, melted 1 cup flaked coconut 1 cup sliced almonds 1 cup miniature semisweet chocolate chips 1/2 cup sweetened dried raisins or cranberries 1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan. 2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan. 3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving. Oatmeal Almond Bars Yields: 12 1/2 cups butter or margarine 1 egg 1 cup white sugar 3/4 teaspoons almond flavoring 1 cup oatmeal 1 cup all purpose four 1 teaspoon baking powder pinch of salt Preheat oven to 350 degrees F. Mix all ingredients together. Gentle put in an 9 x 9 inch pan. Do not press firmly or they turn out too hard. Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars. | Bars

13: Best Brownies Yields:16 1/2 cup butter 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder 1 tablespoon honey 1 teaspoon vanilla extract 1 cup confectioners' sugar 1. Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. | Blonde Brownies Yields:16 1 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts 1/3 cup butter 1 cup packed brown sugar 1 egg 1 tablespoon vanilla extract 2/3 cup semisweet chocolate chips 1. Preheat oven to 350 degrees F. 2. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside. 3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. If shortening is used, add 1 tablespoon hot water. Cool slightly. 4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. 5. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake for 20 to 25 minutes. Peanut Butter Brownies Yields: 16 1/2 cup peanut butter 1/3 cup margarine, softened 2/3 cup white sugar 1/2 cup packed brown sugar 2 egg 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1. Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. 2. In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended. 3. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares. | Brownies

14: Apple Cake Yields: 12 3 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups white sugar 3 large eggs, beaten 1 cup vegetable oil 2 teaspoons vanilla 3 cups finely chopped apples 1/2 cup apple juice 1 cup chopped walnuts 1 cup brown sugar 1/4 cup butter 1/3 cup whipping cream 1. In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside. 2. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. 3. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350 degrees F for 45-50 minutes. 4. In a small saucepan combine the brown sugar, butter and cream. 5. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist. | Cake Balls Yields: 36 1 (18.25 ounce) package chocolate cake mix 1 (16 ounce) container prepared chocolate frosting 1 (3 ounce) bar chocolate flavored 2 cups milk chocolate chips, melted 2 tablespoons shortening 1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. 2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. 3.Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in melted chocolate and shortening using a toothpick or fork to hold them. Place on waxed paper to set. Cream Cheese Pound Cake Yields: 14 1 (8 ounce) package cream cheese 1 1/2 cups butter 3 cups white sugar 6 eggs 3 cups all-purpose flour 1 teaspoon vanilla extract 1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. 2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy. 3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla. 4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean. | Cakes

15: Chicken and Rice Casserole Yields: 4 1 cup uncooked white rice 1 can cream of chicken soup 1 cup & 7 oz. water 1 pkg. onion soup mix 4 skinless boneless chicken breasts 6 slices turkey bacon 1. In a 9 by 13 inch pan place uncooked turkey bacon on bottom. 2. Spread uncooked white rice on top of bacon. 3. Rinse chicken and pat dry: arrange chicken on top of rice. 4. Mix soup & water together and pour over chicken & rice. 5. Sprinkle dry onion soup mix on top. 6. Cover and seal TIGHTLY with foil. Bake in preheated oven to 350 degrees F for 1 to 1 1/2 hours. Pizza Casserole Yields: 7 2 cups uncooked egg noodles 1/2 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni sausage 16 ounces pizza sauce 4 tablespoons milk 1 cup shredded mozzarella cheese 1. Preheat oven to 350 degrees F. 2. Cook noodles according to package directions. 3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. 4. Bake at 350 degrees F for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes. | Cabbage Roll Casserole Yields: 12 2 pounds ground beef 1 cup chopped onion 1 (29 ounce) can tomato sauce 3 1/2 pounds chopped cabbage 1 cup uncooked white rice 1 teaspoon salt 2 (14 ounce) cans beef broth 1. Preheat oven to 350 degrees F. 2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. 3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes. Chicken and Broccoli Casserole Yields: 4 4 skinless, boneless chicken breast halves 1 pound broccoli florets, cooked 1 can condensed cream of mushroom soup 1 tablespoon mayonnaise 1 cup shredded Cheddar cheese 1 cup dry stuffing mix 1. Preheat oven to 350 degrees F. 2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. 3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes. | Casseroles

16: Monster Cookies Yields: 72 3 eggs 1 1/2 cups packed brown sugar 1 cup white sugar 1 teaspoon vanilla extract 1 teaspoon corn syrup 2 teaspoons baking soda 1/2 cup butter 1 1/2 cups peanut butter 4 1/2 cups rolled oats 1 cup semisweet chocolate chips 1 cup M&M's 1. Preheat oven to 350 degrees F. 2. In a very large bowl, beat the eggs. 3. Add the remaining ingredients in order, mixing well. 4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes. Rolled Sugar Cookies Yields: 60 1 1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 3. Bake 6 to 8 minutes in preheated oven. Cool completely. | Oatmeal Raisin Cookies Yields: 36 1/2 cup butter, softened 1/2 cup butter flavored shortening 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins 1. Preheat oven to 350 degrees F. 2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. 3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Mixed Berries in Clear Gel Yields: 4-6 3 cups mixed berries, thawed with juice 1 cup cool water 1/4 Instant Clear Gel 3/4 cup white sugar Mix mixed berries with water. Mix clear gel with white sugar. Mix the fruit and sugar mixtures together, will gel instantly. | Cookies

17: Chocolate Chip Cookie Yields: 18 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips 1. Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper. 2. Sift together the flour, baking soda and salt; set aside. 3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Peanut Butter Cookies Yields: 6 1 cup peanut butter 1 cup white sugar 1 egg 1. Preheat oven to 350 degrees F. 2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire. | No Bake Chocolate Peanut Cookies Yields: 36 2 cups white sugar 1/4 cup unsweetened cocoa powder 1/2 cup milk 1/2 cup margarine 1 teaspoon vanilla extract 1 pinch salt 1/2 cup chunky peanut butter 3 cups quick cooking oats 1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. 2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container. Snickerdoodle Yields: 48 1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. 2.Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. 3.Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. 4.Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets. | Cookies

18: Ginger Snaps Yields: 24 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar 1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Chocolate Crinkles Yields: 72 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar | Chocolate Crinkles (cont.) 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Butterscotch Chip Cookies Yields: 36 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1 package instant vanilla pudding mix 2 eggs 1 teaspoon vanilla extract 2 cups butterscotch chips 1 cup chopped walnuts (optional) 1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside. 2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. | Cookies

19: Skor Toffee Bits Cookies Yields: 48 2-1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 3/4 cup white sugar 3/4 cup packed light brown sugar 1 tsp vanilla extract 2 eggs 1 pkg (1 1/3 cups) Skor Toffee Bits 1. Preheat oven to 350 degrees. 2. Stir together flour, baking soda and salt; set aside. Beat butter, white sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. 3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Chewy Coconut Cookies Yields: 36 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flaked coconut 1. Preheat oven to 350 degrees F. Combine the flour, baking soda, and salt; set aside. 2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. 3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks. | Shortbread Yields: 12 1 cup butter, softened 1/2 cup confectioners' sugar 1/4 cup cornstarch 1 1/2 cups all-purpose flour 1. Preheat the oven to 375 degrees F. 2. Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. 3. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks. Chocolate Mint Cookies Yields: 18 3/4 cup butter 1 1/2 cups packed brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 36 chocolate mint wafer candies 1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 mins to cool off slightly. 2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. 3. Chill dough about 1 hour. Preheat oven to 350 degrees F. 4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. | Cookies

20: Sex in a Pan Yields: 12 1/2 cup butter, softened 1 1/4 cups all-purpose flour 3/4 cup confectioners' sugar 1 package cream cheese, softened 1/2 tub frozen whipped topping, thawed 2 (3.9 ounce) packages instant chocolate pudding mix 3 cups milk 1/2 tub frozen whipped topping, thawed 1. Preheat oven to 350 degrees F. 2. To Make Crust: Cut the butter into the flour until the mixture resembles coarse crumbs; pat mixture into the bottom of a 9x13 inch baking dish. 3. Bake at 350 degrees F for 15 minutes; let cool. 4. In a medium bowl, cream together sugar and cheese, then fold in 1/2 tub whipped topping. Spread over cooled crust. Beat pudding and milk in a medium bowl until thick; pour over cream cheese mixture. Cover and refrigerate; when ready to serve spread remaining whipped topping over top. Garnish with chocolate bar shavings. Raspberry Flaky Dessert Yields: 12 1 large tub whipped topping, thawed 1 small box unsalted soda crackers 1 pkg instant vanilla pudding, prepare as directed 1 can raspberry/blueberry pie filling 1. Spread a very thin layer of whipped topping on the bottom of a 9 x 13 inch pan. 2. Layer with soda crackers and spread on half of the vanilla pudding. Then half of remaining whipped topping. Another layer of soda crackers. The rest of the vanilla pudding. Another layer of crackers. The rest of the whipped topping. Top with the raspberry pie filling. Refrigerate to soften the crackers over night serve cool. | Cream Puff Cake Yields: 12 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 eggs 1 package cream cheese 4 cups milk 3 (3.5 ounce) packages instant vanilla pudding mix 1 container frozen whipped topping, thawed 1/4 cup chocolate syrup 1. Preheat oven to 400 degrees. 2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. 3.Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely. 4. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top. Frozen Key Lime Pie Yields: 8-12 1 prepared graham cracker pie crust 1 can sweetened condensed milk 1/3 cup key lime juice 1 tub frozen whipped topping, thawed In a large bowl, mix together sweetened condensed milk and key lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Freeze 4 hours or until firm. Let stand at room temperature to soften slightly before serving. | Dessert

21: No Bake Peanut Butter Pie Yields:8-12 1 package cream cheese 1 1/2 cups confectioners' sugar 1 cup peanut butter 1 cup milk 1 package frozen whipped topping, thawed 2 (9 inch) prepared graham cracker crusts 1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. 2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Apple Crisp Yields: 12 10 cups all-purpose apples, peeled,cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted 1. Preheat oven to 350 degrees F. 2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. 4. Bake at 350 degrees F for about 45 minutes. | Chocolate Trifle Yields: 12 1 (19.8 ounce) package brownie mix 1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water 1 can sweetened condensed milk 1 (8 ounce) container frozen whipped topping, thawed 1 (12 ounce) container frozen whipped topping, thawed 1 bar chocolate candy 1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. 2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. 3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving. Chocolate Eclair Yields: 14 2 (3.5 ounce) packages instant vanilla pudding mix 1 container frozen whipped topping, thawed 3 cups milk 1 (16 ounce) package graham cracker squares 1 (16 ounce) package prepared chocolate frosting 1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. 2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. 3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. | Dessert

22: Fruit Dip Yields:12 1 package cream cheese, softened 1 jar marshmallow creme Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. Caramel Toffee Apple Dip Yields: 6-8 1 packages cream cheese, softened 3 tablespoons brown sugar 1 teaspoon vanilla extract 1/2 container Caramel Apple dip 1 package Skor English toffee bits Beat cream cheese, sugars and vanilla together until fluffy. Smear cream cheese mixture on serving plate layer with a thin layer of caramel apple dip a top with the Skor English toffee bits. Serve with sliced apples. Chocolate Chip Cheese Ball Yields: 32 1 package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans 1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. 2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. 3.Roll the cheese ball in finely chopped pecans before serving. | Hummus Yields: 16 2 cups (1 can)garbanzo beans, drained 1/3 cup tahini, sesame seed paste 1/4 cup lemon juice 1 teaspoon salt 2 cloves garlic, halved 1 tablespoon olive oil 1 pinch paprika 1 teaspoon minced fresh parsley 1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. 2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Dill Vegetable Dip Yield: 16 1 cups mayonnaise 1 cups sour cream 1 cup mozzarella cheese, shredded 1 tablespoon dried parsley 1 tablespoon onion flakes 1 tablespoon dried dill weed 1 teaspoon seasoning salt In a medium bowl combine the mayonnaise, sour cream, mozzarella cheese, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight. Sweet Dill Dip Yields: 3/4 cup 1/2 cup mayo 1/4 cup honey 1 tablespoon dill Mix all ingredient together until smooth and let sit overnight. Dip in chicken fingers, fish sticks crackers etc. | Dips

23: Artichoke & Spinach Dip Yields: 12 4 cloves garlic 1 package frozen chopped spinach, thawed and drained 1 (14 ounce) can artichoke hearts, drained and chopped 1 container Alfredo-style pasta sauce 1 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese 1/2 package cream cheese, softened 1. Preheat oven to 350 degrees F. 2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. 3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. 4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. Warm Bacon Cheddar Dip Yields: 56 2 packages cream cheese, softened 2 cups sour cream 1 medium onion, chopped 2 tablespoons mayonnaise 1 pound sliced bacon, cooked and crumbled 4 cups shredded Cheddar cheese, divided Assorted crackers or French bread In a mixing bowl, beat the cream cheese, sour cream, onion and mayonnaise until smooth. Fold in bacon and 3 cups of cheddar cheese. Transfer to a 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 375 degrees F for 30 minutes or until lightly browned. Serve with crackers or French bread. | Hot Pizza Dip Yields: 16 1 package cream cheese, softened 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/4 teaspoon dried basil 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 1 cup pizza sauce 2 tablespoons chopped green bell pepper 2 ounces pepperoni sausage, chopped 2 tablespoons sliced black olives (opt.) 1. In a small bowl, mix together the cream cheese, oregano, parsley, and basil. 2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot. Hot Onion Dip Yields: 24 1.5 packages cream cheese, softened 1/2 onion, finely chopped 1 cups grated Parmesan cheese 1/4 cup mayonnaise 1. Preheat oven to 400 degrees F. Lightly grease a medium baking dish. 2. In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise. 3. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned. | Dips

24: Carrot Cake with Cream Cheese Frosting Yields: 16 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 1 pkg (8 ounce) cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans (optional) 1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. | Hot Fudge Pudding Cake Yields: 12 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup white sugar 2 tablespoons unsweetened cocoa powder 1/2 cup milk 2 tablespoons butter, melted 1 cup brown sugar 1/4 cup unsweetened cocoa powder 1 3/4 cups hot water 1. Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan. 2. In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk and melted butter. Spread evenly into the prepared pan. 3. In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water over the entire pan of batter. 4. Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is of a pudding consistency. Buttercream Frosting Yields: 36 2 cups shortening or butter 8 cups confectioners' sugar 1/2 teaspoon salt 2 teaspoons clear vanilla extract 6 fluid ounces heavy cream 1. Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended. 2. Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy. | Frostings & Cakes

25: Strawberry Pretzel Salad Yields: 16 1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 packages cream cheese 1 container frozen whipped topping, thawed 1 package strawberry flavored gelatin 2 cups boiling water 1 (16 ounce) package frozen strawberries 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. 2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. 3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour. Jello Jigglers Yields: 24 2-1/2 cups boiling water (Do not add cold water.) 2 pkg. (8-serving size each) JELL-O Gelatin, any flavor make it STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan. REFRIGERATE at least 3 hours or until firm. DIP bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator | Marshmallow Fondant Yields: 10 1/4 cup butter or white Crisco 1 package miniature marshmallows 4 tablespoons water 1 teaspoon vanilla extract 2 pounds confectioners' sugar, divided 1. Place the butter in a shallow bowl, and set aside. 2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff. 3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes. 4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. Royal Icing Yields: 64 3 cups confectioners' sugar 1/4 teaspoon cream of tartar 2 egg whites, beaten In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape. | Frostings & Gelatin

26: Spelt Waffles Yields: 7 2 cups white spelt flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon white sugar 2 eggs 3 tablespoons vegetable oil 1-1/2 cups milk 1. Put all dry ingredients into a mixing bowl and mix. 2. Put all wet ingredients into separate bowl and mix. 3. Mix wet and dry ingredients together until blended, but not smooth. 4. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown. Spelt Pancakes Yields: 6 1 cup light spelt flour 3 tablespoons light spelt flour 1 tablespoon white sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla chopped fruit (apples) to taste 1. Combine flour, sugar, baking powder, baking soda, salt and cinnamon. Mix it up and make a well: set aside. 2. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir until blended but not smooth. 3. Pour 1/4 cup batter in skillet on medium-high heat. | Spelt Bread (Breadmaker) Yields: 1 loaf 1 1/4 cups milk 2 tablespoons white sugar 2 tablespoons canola oil 1 teaspoon salt 4 cups spelt flour 4 teaspoons xanthan gum 2 1/2 teaspoons bread machine yeast Place ingredients into bread maker. Making a well for the yeast. Spelt Tea Biscuits Yields: 12 2 cups white spelt flour 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup buttermilk 6 tablespoons butter 1. Mix all dry ingredients together. 2. Add buttermilk and mix until all flour is moist. 3. Drop by spoonfuls on a greased baking sheet and bake at 425 degrees F for 10 minutes, until golden brown. Pizza Dough/Hamburger Buns/Panzerotti/Cinnamon Buns 1 cup warm milk (110*F) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups white spelt flour 4 teaspoon xanthan gum 1 teaspoon salt 2 tablespoons white sugar 2 1/2 teaspoons bread machine yeast 1. Place ingredients into bread maker. Making a well for the yeast. Select dough cycle: Start. 2. After the dough has doubled in size turn out onto a lightly floured surface, cover and let rest for 10 minutes. | Gluten Free

27: Spelt Pie Crust Yields: 2 crust 2 cups spelt flour (white or whole) 1 teaspoon salt 1/3 cup cold butter 1/3 cup cold shortening 5 -7 tablespoons ice cold water 1. Sift together flour and salt. 2. Cut in cold butter and shortening with pastry knife until pieces are size of small peas. 3. Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball. 4. For 2 pie crusts, cut ball in half - one for each pie crust. 5. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness. Spelt Muffins Yields: 12 2 1/3 cups spelt flour 1/4 cup ground flax seeds 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 2 eggs, beaten 1 ripe bananas, mashed 1/4 cup applesauce or 1/4 cup yogurt 1 teaspoon vanilla 1/2 cup honey 3/4 cup buttermilk 1/4 cup raisins (optional) 1/4 cup nuts (optional) 1. Preheat oven to 375 degrees F. 2. Mix all dry ingredients together in a large bowl. 3. Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana. 4. Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix. 5. Combine the fruit and nuts with the batter. Fill oiled muffin cups 3/4 full. Bake for 15-20 minutes. | Spelt Flour Tortillas Yields: 15 2 cups spelt flour 1 teaspoon salt 1 1/2 teaspoons baking powder 1 tablespoon oil 3/4 cup hot water 1. In a bowl, mix all ingredients well. 2. Cover and let sit in a warm place for 20 minutes. 3. Divide into 8 equal parts and let sit, covered, another 20 minutes. 4. Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin. 5. Preheat a skillet on medium high heat. 6. Place a tortilla into the skillet and watch until bubbles form. This won't take long. 7. After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears. 8. Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist. 9. Refrigerate for later or remove the paper towels and freeze. | Gluten Free

28: Spelt Oatmeal Squares Yields: 12 1/2 cup butter/margarine 1 cup white sugar 1 egg 1 cup oatmeal 1-1/2 cup white spelt flour 1 teaspoon baking powder 1/2 teaspoon xanthan gum 3/4 teaspoon almond extract 1/8 teaspoon salt 1. Put batter in 8"x8" pan. 2. Do not press too firmly in pan and be careful not to over bake. 3. Bake at 350 degrees F for 20 minutes or until bubbling and golden brown. Cool and cut into squares. Alteration: 3/4 teaspoon coconut extract 1/2 cup coconut Spelt Date Squares Yields: 12 2 cups dates, chopped 1/2 cup sugar 1 cup water 1 tablespoon lemon juice 1-1/2 cup white spelt flour 1/4 teaspoon baking soda 1-3/4 cup oatmeal 1 cup brown sugar 3/4 cup margarine 1. Combine ingredients for filling.Stirring constantly, simmer until thickened. Be careful mixture does not burn. 2. Combine dry ingredients. Mix. Work in margarine. 3. Put half of crumb mixture into 8" x 8" pan. Spread with date filling. 4. Sprinkle remaining oatmeal crumb mixture on top. 5. Bake 375 degrees F for about 45 mins. until golden brown. | Spelt Chocolate Chip Oatmeal Cookies Yields: 42 1 cup butter, softened 1 cup brown sugar, packed 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1-1/3 cups white spelt flour 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 1 teaspoon salt 3 cups quick-cooking oats 1 cup walnuts, chopped 1 cup semi-sweet chocolate chips 1. Preheat the oven to 325 degrees F. *DO NOT OVER MIX* 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture UNTIL JUST BLENDED. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. 3. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. | Gluten Free

29: Spelt Bread Zucchini Yields: 2 loaves 1/4 cup crushed/blended oatmeal 1 cup organic spelt flakes 3 cups white spelt flour 3 tablespoons baking powder 1/2 teaspoon xanthan gum 1 teaspoon salt 2 teaspoons cinnamon 2 eggs 2/3 cup vegetable oil 1 3/4 cup sugar 2 teaspoons vanilla 1 cup walnuts, chopped 3 cups zucchini, grated skin and pulp 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 350 degrees F. 2. Sift flour, baking powder, xanthan gum, salt and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 4. Bake for 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Xanthan Gum (Bonding Mechanism) 1 teaspoon: 1 cup spelt flour, bread, or pizza dough 1/2 teaspoon: 1 cup cake, muffins or quick bread 1/2 teaspoon or less: 1 cup cookies or bars | Spelt Boiled Raisin Cake Yields: 8, 1 loaf 1 cup raisins 2 cups water 1/2 cup butter, melt in hot mixture 1 cup sugar 2-1/2 cups white spelt flour 1/2 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon xanthan gum 1/4 teaspoon salt 1 egg 1. Boil raisins in 2 cups of water for 15 minutes. Remove from heat. 2. Add margarine to the warm raisins and let cool. 3. Mix sugar, flour, cloves, baking soda, salt and egg in a large bowl. 4. Add the raisin mixture, and stir till just mixed. 5. Pour into a greased and floured loaf pan, and bake for 45-60 minutes in a preheated 350 degrees F oven. It is done if a toothpick comes out clean. Spelt Brownies Yields: 12 1/2 cup margarine 7/8 cup white sugar 2 eggs 3/4 cup white spelt flour 1/2 teaspoon xanthan gum 6 tablespoons cocoa 1/2 teaspoon vanilla 1/2 cup walnuts 1. Preheat oven to 350 degrees F . Grease and flour an 8x8 or 9x9 inch baking pan. 2. In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, xanthan gum, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan. 3. Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares. | Gluten Free

30: Chili Yields: 10 2 pounds lean ground beef 1 (46 fluid ounce) can tomato juice 1 (29 ounce) can tomato sauce 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can pinto beans, drained and rinsed 1 1/2 cups chopped onion 1/4 cup chopped green bell pepper 1/8 teaspoon ground cayenne pepper 1/2 teaspoon white sugar 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1 teaspoon salt 1 1/2 teaspoons ground cumin 1/4 cup chili powder 1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. Sausage Gravy Yields: 6 1 package maple flavored sausage 3 tablespoons butter 1/4 cup all-purpose flour 3 cups whole milk salt and pepper to taste Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. | Shepherd's Pie Yields:8 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth 1/4 cup shredded Cheddar cheese 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. 2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F. 3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. 4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. 5. Bake in the preheated oven for 20 minutes, or until golden brown. | Main Courses

31: Lasagna Yields: 8 1 pound lean ground beef 1 onion, chopped 2 (6 ounce) cans tomato paste 1 (14.5 ounce) can crushed tomatoes 2 cups water 1 tablespoon dried oregano 2 teaspoons garlic powder 2 teaspoons salt 1/4 teaspoon ground black pepper 1 tablespoon white sugar 12 ounces cottage cheese 1/2 cup grated Parmesan cheese 1 egg 9 lasagna noodles 1 pound shredded mozzarella cheese 1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour. 2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. 3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 4. Preheat oven to 350 degrees F. 5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce. 6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly. | Chicken Pot Pie Yields: 8 3-4 skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas/corn 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 2 cans condensed cream of chicken soup 1/4 teaspoon black pepper 1/4 teaspoon poultry seasoning 1/4 teaspoon celery seed 2 (9 inch) unbaked pie crusts 1. Preheat oven to 425 degrees F. 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Add chicken mixture into the cream of chicken soup and season with pepper, poultry seasoning, and celery seed. 4. Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Bake from frozen: Cover with foil bake 350 degrees F for 45 minutes. Then uncover for last 15 minutes. Let stand 10 minutes. | Main Courses

32: Chicken Enchiladas Yields: 6 1 tablespoon butter 1/2 cup chopped green onions 1/2 teaspoon garlic powder 1 can diced green chiles 1 can condensed cream of mushroom soup 1/2 cup sour cream 1 1/2 cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas 1/4 cup milk 1. Preheat oven to 350 degrees F. Lightly grease a large baking dish. 2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together. 3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. 4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Sauteed Apples Yields: 8 1/4 cup butter 4 large tart apples -peeled, cored and sliced 1/4 inch thick 2 teaspoons cornstarch 1/2 cup cold water 1/2 cup brown sugar 1/2 teaspoon ground cinnamon | Sauteed Apples (cont.) 1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. 2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. Perfect served with pork. Burrito Pie Yields: 12 2 pounds ground beef 1 onion, chopped 2 teaspoons minced garlic 1 (4 ounce) can diced green chili peppers 1 (10 ounce) can diced tomatoes with green chile peppers 1 (16 ounce) jar taco sauce 2 (16 ounce) cans refried beans 12 (8 inch) flour tortillas 9 ounces shredded Colby cheese 1. Preheat oven to 350 degrees . 2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. 3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. 4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. | Main Courses

33: Aussie Chicken Yields: 4 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared yellow mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tablespoons chopped fresh parsley 1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. 2. Preheat oven to 350 degrees F. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. 3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. 4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. 5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce. | Anniversary Chicken Yields: 6 2 tablespoons vegetable oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 1/2 (3 ounce) can bacon bits 1 tablespoon chopped fresh parsley 1. Preheat oven to 350 degrees F. 2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. 3.Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. 4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve. Spinach Stuffed Chicken Breasts Yields: 4 1/2 cup mayonnaise 1 (10 ounce) package frozen chopped spinach, thawed and drained 1/2 cup crumbled feta cheese 2 cloves garlic, chopped 4 skinless, boneless chicken breasts 4 slices bacon 1. Preheat oven to 375 degrees F. 2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside. 3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover. 4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. | Main Courses

34: Chicken Cordon Bleu Yields: 6 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Turkey Gravy Yields: 28 5 cups turkey stock with pan drippings 1 can condensed cream of chicken soup 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 teaspoon seasoned salt 1/4 teaspoon garlic powder 1 cup milk 1/3 cup all-purpose flour | Turkey Gravy (cont.) 1. Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. 2. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch. Slow Cooker Dressing Yields: 16 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 ounces sliced mushrooms 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten 1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. 2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. 3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. | Main Courses

35: Lettuce Wraps Yields: 2-3 1/2 pound lean ground chicken or beef 2 green onions, sliced 1/4 cup celery chopped, 1/4 cup green/red pepper, chopped 1/4 cup carrots, shredded 1/3 cup thick teriyaki sauce 1 tsp chili paste or 1/8 cayenne pepper 1 pkg instant noodle soup, crushed 12 Boston Bibb or butter lettuce leaves 1. Combine first five ingredients in a 1.5 quart dish. cover and microwave on high for 3 minutes, stirring at halftime to break up chicken. 2. Add teriyaki sauce, chili paste. Mix well. Microwave uncovered on high for one minute. 3. Add noodles. Toss. Serve immediately spoon 1.5 tbsp into center of each lettuce leaf. Fold up envelope style. Meatloaf Yields: 6 1 1/2 pounds lean ground beef 1/2 cup crushed buttery round crackers 3/4 cup shredded Cheddar cheese 1 (1 ounce) package dry onion soup mix 2 eggs, beaten 1/4 cup ketchup 2 tablespoons BBQ sauce 1. Preheat oven to 350 degrees F. 2. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and BBQ sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. 3. Bake in preheated oven until the meatloaf reaches 160 degrees F and is no longer pink in the center, 45 to 60 minutes. | Ham Rolls with Cheese Sauce Yields: 10 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 1 cup milk 3 cups cubed fully cooked ham (1/4-inch pieces) 2 teaspoons dry mustard Cheese Sauce: 3 tablespoon butter or margarine 1/2 medium onion, chopped 3 tablespoon all-purpose flour 2 cups milk 1 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups shredded Cheddar cheese 1. In a bowl, combine flour, baking powder and salt. Cut in the shortening until pieces are the size of small peas. Add milk all at once and stir just until moistened. Turn onto well-floured surface and knead gently 8-10 times. roll into a 12-in. x 11-in. rectangle. In a bowl, combine ham, and mustard; sprinkle over dough. Starting on the long end, roll-up jelly-roll style. Cut into 1-in. slices and place, cut side down, 2 in. apart on a greased baking sheet. Bake at 400 degrees F for 12-15 minutes or until golden brown. 2. For sauce, melt butter and onion in a saucepan over medium heat. Stir in flour; gradually add milk. Cook and stir until thickened. Add mustard, salt, pepper and cheese. Stir until melted. Serve cheese sauce over ham rolls and steamed broccoli or cauliflower. | Main Courses

36: Slow Cooker Italian Beef for Sandwiches Yields: 10 3 cups water or beef broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 package dry Italian-style salad dressing mix 1 (2.5-5 pound) chuck or rump roast 1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. 2. Place roast in slow cooker, and pour salad dressing mixture over the meat. 3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. Slow CookerBeef Pot Roast Yields: 12 2 cans condensed, 1 can cream of mushroom soup 1 package dry onion soup mix 1 1/4 cups water 5 1/2 pounds pot roast 1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. 2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. | Sloppy Joes Yields: 6 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste 1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. 2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. Italian Meatballs Yields: 6 1 1/2 lbs ground beef and or pork 1 large eggs, slightly beaten 1/2 cup grated Parmesan cheese 1/3 cup breadcrumbs 1 teaspoon garlic powder or to taste 2 teaspoons seasoned salt 1 teaspoon fresh ground black pepper 1/3 cup milk 1/2 teaspoon dried oregano 2 tablespoons dried parsley 1. Mix all ingredients together in a large bowl. 2. Shape into small meatballs (at this point you can place on a cookie sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). 3. Bake the meatballs at 350 degrees F for 25 minutes or until cooked through. | Meat: Beef

37: Slow Cooker Beef Stroganoff Yields: 4 1 pound cubed beef stew meat 1 can condensed golden mushroom soup 1/2 cup chopped onion 1 tablespoon Worcestershire sauce 1/4 cup water 1/2 pkg (4 ounces) cream cheese 1.In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. 2.Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Philly Cheesesteak Sandwich Yields: 4 1 tablespoon olive oil 1 pound beef round steak, cut into thin strips 2 green bell peppers, cut into 1/4 inch strips 2 onions, sliced into rings salt and pepper to taste 4 hoagie rolls, split lengthwise and toasted 1 (8 ounce) package shredded mozzarella cheese 1 teaspoon dried oregano BBQ sauce, for dipping 1. Preheat oven to 500 degrees F. 2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat. 3.Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan. 4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned. Serve with BBQ sauce. | Salisbury Steak Yields: 6 1 can condensed French onion soup 1 1/2 pounds ground beef 1/2 cup dry bread crumbs 1 egg 1/8 teaspoon ground black pepper 1 tablespoon all-purpose flour 1/4 cup ketchup 1/4 cup water 1 tablespoon Worcestershire sauce 1/2 teaspoon mustard powder 1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, and black pepper. Shape into 6 oval patties. 2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. 3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. Brown Sugar Meatloaf Yields: 8 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs 1. Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan. 2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. 3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. 4. Bake in preheated oven for 1 hour or until juices are clear. | Meat: Beef

38: Mahogany Chicken Wings Yields: 5 3 pounds chicken wings, split and tips discarded 1/2 cup soy sauce 1/2 cup honey 1/4 cup molasses 2 tablespoons chile sauce 1 teaspoon ground ginger 2 cloves garlic, finely chopped 1. Place chicken in a shallow, medium dish. 2. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally. 3. Preheat oven to 375 degrees F. 4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear. Salsa Chicken Yields: 4 4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional) 1. Preheat oven to 375 degrees F. 2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. 3. Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. 4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. | Baked Teriyaki Chicken Yields: 6 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 12 skinless chicken thighs 1.In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2.Preheat oven to 425 degrees F. 3.Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4.Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Garlic Chicken Yields: 4 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 1. Preheat oven to 425 degrees F. 2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. 3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. | Meat: Chicken

39: Famous Butter Chicken Yields: 4 2 eggs, beaten 1 cup crushed buttery round cracker crumbs 1/2 teaspoon garlic salt ground black pepper to taste 4 skinless, boneless chicken breast halves 1/2 cup butter, cut into pieces 1. Preheat oven to 375 degrees F. 2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat. 3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken. 4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear. Honey Mustard Grilled Chicken Yields: 4 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! | Tomato Chicken Parmesan Yields: 6 2 eggs, beaten 1 cup grated Parmesan cheese 7 ounces seasoned bread crumbs 6 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 12 ounces pasta sauce 6 slices Monterey Jack cheese 1. Preheat oven to 375 degrees F. 2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. 3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. 4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted. Key West Grilled Chicken Yields: 4 3 tablespoons soy sauce 1 tablespoon honey 1 tablespoon vegetable oil 1 teaspoon lime juice 1 teaspoon chopped garlic 4 skinless, boneless chicken breast halves 1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. 2. Preheat an outdoor grill for high heat. 3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear. | Meat: Chicken

40: Caramelized Chicken Wings Yields: 6 3 pounds chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 clove garlic, minced salt and pepper to taste 1. Preheat oven to 375 degrees F. 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. 3. Bake in preheated oven for one hour, or until sauce is caramelized. Roast Sticky Chicken-Rotisserie Style Yields: 8 4 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 onions, quartered 2 (4 pound) whole chickens 1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. 2. Preheat oven to 250 degrees F. 3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving. | Bacon Mushroom Chicken Yields: 2 2 tablespoons butter, melted 2 skinless chicken breast halves 1 teaspoon seasoning salt 1 clove garlic, crushed 2 thick slices bacon 1/2 cup mushrooms, halved 1/4 cup heavy cream 1. Preheat oven to 350 degrees. 2. Pour melted butter into a 9x13 inch baking dish. Add chicken sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms. 3. Bake in preheated oven for 35 minutes to 45 minutes, or until chicken is no longer pink and juices run clear. 4. Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm. Baked Chicken Nuggets Yields: 6 3 skinless, boneless chicken breasts 1 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 teaspoon salt 1 teaspoon dried thyme 1 tablespoon dried basil 1/2 cup butter, melted 1. Preheat oven to 400 degrees F. 2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping. 3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. | Meat: Chicken

41: Chicken a la King Yields: 7 1 can mushrooms, drained, liquid reserved 1 green bell pepper, chopped 1/2 cup butter 1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons chicken bouillon powder 1 1/2 cups milk 1 1/4 cups hot water 4 cooked, boneless chicken breast halves, chopped 1/2 cup frozen peas, thawed 1.Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat. 2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. 3. Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. 4. Stir in chicken and peas. Heat through. Chicken Quesadillas Yields: 4 1 1/2 cups shredded cooked chicken 1/2 cup onion, finely chopped 1/4 cup green bell pepper, thinly sliced 1/2 cup shredded mozzarella cheese 1/2 cup shredded Cheddar cheese 4 (8 inch) flour tortillas salsa and sour cream , for dipping In a bowl, combine chicken, onion, green pepper, mozzarella and cheddar; set aside. Spray one side of each tortilla with nonstick cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with salsa and sour cream. | Crispy Pesto Chicken Yields: 4 4 boneless skinless chicken breast halves 1 pkg Shake 'N Bake chicken coating mix 2 Tbsp. pesto 1/4 cup mozzarella cheese, shredded HEAT oven to 400F. COAT chicken with coating mix; place in 8-inch square baking dish. BAKE 20 min. or until done. TOP with pesto and cheese; bake 5 min. or until cheese is melted and lightly browned. SERVE with hot cooked rice and steamed vegetables. Chicken Lazone Yields: 4 1 teaspoon salt 1 1/2 teaspoons chili powder 1 1/2 teaspoons onion powder 2 teaspoons garlic powder 4 whole boneless skinless chicken breasts 1/4 cup butter, divided 1/2 cup heavy cream 1. Combine the seasonings and coat chicken breasts. 2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once. 3. Pour the cream into the skillet and lower the heat. 4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter. 5. When butter is melted place chicken breasts on four plates and top with the sauce. | Meat: Chicken

42: Pork Chops a la Martin Yields: 6 6 boneless pork chops 1 can cream of mushroom soup 1/4 cup water 1 cup carrots, diagonally slices 1 medium onion, sliced 1/8 tsp sage 1/2 green bell pepper, cut in strips 1. Brown chops in a large skillet, pour off all fat. 2. Add soup, water, carrots, onion, and sage. 3. Cook and cover low heat for 15 minutes. 4. Add green pepper and cook 10 minutes more until done. 5. Serve with cooked rice and tea biscuits. BBQ Pork for Sandwiches Yields: 12 1 (14 ounce) can beef broth 3 pounds boneless pork ribs 1 (18 ounce) bottle barbeque sauce 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in BBQ sauce. 3. Bake in the preheated oven for 30 minutes, or until heated through. Sweet Pork Chops Yields: 2-4 2 -4 pork chops, 1/2 inch to 3/4 inch thick 1/4 cup chicken broth 1/8 cup honey 1/8 cup soy sauce 1 tablespoon ketchup 1/4 teaspoon ginger 1/8 teaspoon garlic salt Brown chops on both sides in a skillet. Place in greased casserole dish. Mix all remaining ingredients and pour over pork chops. Bake, uncovered, at 350 degrees F for 1 hour. | Baked Pork Chops Yields: 6 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine 1. Preheat oven to 350 degrees F. 2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. 4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes. Sausage Balls Yields: 15 1 pound ground pork sausage, room temperature 2 cups biscuit baking mix 1 pkg cream cheese, softened (optional) 1 pound sharp Cheddar cheese, shredded 1. Preheat oven to 350 degrees F. 2. In a large bowl, combine sausage, biscuit baking mix and cheeses. Form into walnut size balls and place on baking sheets. 3. Bake in preheated oven for 10 minutes, until golden brown. Dip in Sweet and Sour sauce. | Meat: Pork

43: Chile Crusted Pork Tenderloin Yields: 6 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoon chile powder 1 1/2 teaspoons salt 4 tablespoons brown sugar 2 (3/4 pound) pork tenderloins 1. Preheat grill for medium-high heat. 2. In a large resealable plastic bag, combine the onion powder, garlic powder, chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. 3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Grilled Brown Sugar Pork Chops Yields: 6 1/2 cup brown sugar, firmly packed 1/2 cup apple juice 4 tablespoons vegetable oil 1 tablespoon soy sauce 1/2 teaspoon ground ginger salt and pepper to taste 2 teaspoons cornstarch 1/4 cup COLD water 6 boneless pork chops 1. Preheat an outdoor grill for high heat. 2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick. 3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce. | Honey Glazed Ham Yields: 15 1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter 1. Preheat oven to 325 degrees F. 2. Score ham, and stud with the whole cloves. Place ham in foil lined pan. 3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. 4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. BBQ Ribs Yields: 4 2 1/2 pounds country style pork ribs 1 tablespoon garlic powder 1 teaspoon ground black pepper 2 tablespoons salt 1 cup barbeque sauce 1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender. 2. Preheat oven to 325 degrees F. 3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F. | Meat: Pork

44: Garlic Marinade for Steaks Yields: 2 1/2 cup whie vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks 1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. 2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. 3. Preheat grill for medium-high to high heat. 4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade. Blizzard Mix Yields: 25 1 pkg Oreo's cookies, crushed 1 pkg Chocolate Chip cookies, crushed 1 pkg Honey Teddy Grahams, crushed 1 pkg Peanut Butter Sandwich cookies, crushed 1 Kit Kat chocolate bar, crushed 1 Coffee Crisp chocolate bar, crushed 1 pkg Smarties/M&M's 1 cup peanuts, crushed Crush ingredients in a large ziplock bag with a rolling pin. Mix all ingredients together and store in the freezer in an airtight container. To serve scoop a few spoons of blizzard mix into a bowl of vanilla ice-cream and stir. | Basic Flaky Pie Crust Yields: 8 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening, chilled 3 tablespoons ice water 1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. 2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. 3. Roll out dough, and put in a pie plate. Fill with desired filling and bake. Fresh Strawberry Pie Yields: 16 2 (8 inch) pie shells, baked 2 1/2 quarts fresh strawberries 1 cup white sugar 2 tablespoons cornstarch 1 cup boiling water 1 (3 ounce) pkg strawberry flavored gelatin 1. In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. 2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. 3. Refrigerate until set. Serve with whipped cream, if desired. | Miscellaneous

45: Rhubarb Mousse Yields: 8 6 cups raw rhubarb, cut 3/4 cup water 3/4 cup white sugar 1 (3 ounce) pkg strawberry Jello 2 cups whipping cream or Cool Whip 1. In a sauce pan add rhubarb and water and simmer until tender. Stirring once a while until rhubarb has sauced about 20 minutes. 2. Remove from heat and stir in white sugar and strawberry Jello until sugar and crystals are dissolved. 3. Chill rhubarb mixture until the Jello begins to set. 4. Whip whipping cream and fold whipping cream into the set rhubarb. Chill until set. Vinaigrette Salad Dressing Yields: 1 cup 2/3 white/cider/balsamic vinegar 3/4 cup white sugar 1/2 cup olive oil Mix all ingredients together, microwave and stir until sugar has completely dissolved. Cool and pour over leaf salad just before serving. Marinade for Chicken Yields: 16 3/4 cup vegetable oil 1/4 cup and 2 tablespoons soy sauce 1/4 cup Worcestershire sauce 1/4 cup red wine vinegar 2 tablespoons and 2 teaspoons lemon juice 1 tablespoon dry mustard 1/2 teaspoon salt 1-1/2 teaspoons black pepper 3/4 teaspoon finely minced fresh parsley In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Cover, and marinate chicken in the refrigerator for 1 to 2 days. | Olie Bollen (Dutch doughnut) Yields: 12 2 (.25 ounce) packages active dry yeast 1/2 cup lukewarm water (110 degrees F to 115 degrees F) 4 1/2 cups all-purpose flour 1/4 cup white sugar 1 teaspoon salt 2 eggs, beaten 1 1/2 cups milk 1 1/2 cups chopped apple 1 cup raisins 1 quart vegetable oil for frying icing sugar, for dipping 1. Warm oven on lowest possible temperature setting. 2. Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, yeast mixture, and milk; beat with an electric mixer until blended. 3. Turn off the oven. Cover the prepared dough with a greased piece of plastic wrap, and place the bowl of dough on the lowest rack of the warmed oven. Allow to rest and rise for 1 hour. 4. Heat the oil for frying to 350 degrees F in a heavy bottomed, deep skillet. 5. Mix the apples and raisins into the dough. Then, carefully slide the dough by heaping teaspoons into the preheated oil. Do not crowd the pan. Fry the fritters until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. Remove them to a paper towel lined plate and repeat with the remaining dough. Dip olie bollen in icing sugar to serve. | Miscellaneous

46: Banana Chocolate Chip Muffins Yields: 16 1 3/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon vanilla extract 1 cup mashed ripe bananas 3/4 cup semisweet chocolate chips 1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Scones Yields: 12 1 cup sour cream 1 teaspoon baking soda 4 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1/4 teaspoon cream of tartar 1 teaspoon salt 1 cup butter 1 egg 1 cup raisins (optional) 1. In a small bowl, blend the sour cream and baking soda, and set aside. 2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet. | Scones (cont) 3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. 4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. 5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. Classic Bran Muffins Yields: 12 1 1/2 cups wheat bran 1 cup buttermilk 1/3 cup vegetable oil 1 egg 2/3 cup brown sugar 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup raisins 1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners. 2. Mix together wheat bran and buttermilk; let stand for 10 minutes. 3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins. 4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool. | Muffins

47: Pumpkin Chocolate Chip Muffins Yields:12 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips 1. Preheat the oven to 400 degrees F. Grease and flour muffin pan or use paper liners. 2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. 3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. Cinnamon Honey Butter Yields: 16 1/2 cup butter, softened 1/2 cup confectioners' sugar 1/2 cup honey 1 teaspoon ground cinnamon In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy. | Morning Glory Muffins Yields: 18 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 1/4 cups white sugar 1 tablespoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 1 apple - peeled, cored, and chopped 1 cup raisins 1 egg 2 egg whites 1/2 cup apple butter 1/4 cup vegetable oil 1 tablespoon vanilla extract 2 tablespoons chopped walnuts 2 tablespoons toasted wheat germ 1. Preheat oven to 375 degrees F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray. 2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. 3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. 4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. 5. Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. | Muffins

48: Mac and Cheese Yields: 6 2 cups uncooked elbow macaroni 1 egg 1 cup milk 1 teaspoon dry mustard 1/2 teaspoon salt pinch of pepper 1 cup cheddar cheese, shredded 1/4 cup butter or margarine 1 cup Ritz cheese crackers, crushed 1/4 cup grated Parmesan cheese 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. 2. In 9x13 inch baking dish, stir together macaroni, egg, milk, dry mustard, salt and pepper, and shredded cheese. In a small bowl, mix together cracker crumbs, Parmesan cheese and melted butter. Sprinkle topping over macaroni mixture. 3. Bake 30 to 35 minutes, or until top is golden. Cheesy Macaroni Yields: 6 1 package elbow macaroni 1 cup shredded sharp Cheddar cheese 1 container small curd cottage cheese 1 cup sour cream 1/4 cup grated Parmesan cheese salt and pepper to taste 1 cup Ritz cheese crackers, crushed 1/4 cup butter, melted 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain. 2. In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together cracker crumbs and melted butter. Sprinkle topping over macaroni mixture. 3. Bake 30 to 35 minutes, or until top is golden. | Baked Spaghetti Yields: 10 12 ounces spaghetti 1 cup chopped onions 1 cup chopped green bell peppers 1 pound lean ground beef 1 (16 ounce) can diced tomatoes 1 can sliced mushrooms, drained 1 teaspoon dried oregano 1 teaspoon Italian seasoning 2 cups shredded mild Cheddar cheese 1 can condensed cream of mushroom soup 1/4 cup water 1/4 cup grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside. 2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms oregano and Italian seasoning. Simmer uncovered for 10 minutes. 3. Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. 4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving. | Pasta

49: Peanut Butter Noodles Yields: 4 1/2 cup chicken broth 1 tsp dry ground ginger (1.5 Tbsp. fresh) 3 tablespoons soy sauce 3 tablespoons peanut butter 1 1/2 tablespoons honey 3 cloves garlic, minced 8 ounces Udon noodles 1/4 cup chopped green onions 1/4 cup chopped peanuts 1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. 2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts. Tuna Casserole Yields: 8 3 cups cooked macaroni 1 (6 ounce) can tuna, drained 1 can condensed cream of chicken soup 1 cup frozen green peas, thawed 1 cup shredded Cheddar cheese 1 1/2 cups French fried onions 1. Preheat oven to 350 degrees F. 2. In a 9x13-inch baking dish, combine the macaroni, tuna, soup and green peas. Mix well, and then top with cheese. 3. Bake at 350 degrees F for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot. | Alfredo Sauce Yields: 4 1/2 cup butter 1 package cream cheese 2 teaspoons garlic powder 2 cups milk 3/4 cup grated Parmesan cheese 1/8 teaspoon ground black pepper 1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve. Chicken/Shrimp Pesto Yields: 8 1 (16 ounce) package Penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips 2 cloves garlic, minced salt and pepper to taste 1 1/4 cups heavy cream 1/4 cup pesto 3 tablespoons grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta. | Pasta

50: Zucchini Bread Yields: 24 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F. 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Kettle Corn Yields: 5 1/4 cup vegetable oil 1/4 cup white sugar (opt.) 1/2 cup unpopped popcorn kernels Heat the vegetable oil in a large stainless steal pot over medium heat. Test with three kernels once popped oil is ready. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps and sprinkle with salt. | Apple Pie Yields: 8 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples peeled, cored and sliced 1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. 2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. 3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft. Perfect Pumpkin Pie Yields: 8 1 (15 ounce) can pumpkin puree 1 can sweetened condensed milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust 1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. 2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. | Pies

51: Baked French Fries Yields: 1 1 large baking potato 1 tablespoon olive oil 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1. Preheat oven to 450 degrees F. 2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. 3. Bake for 45 minutes in preheated oven. Hot German Potato Salad Yields: 12 9 potatoes, peeled 6 slices bacon 3/4 cup chopped onions 2 tablespoons all-purpose flour 2 tablespoons white sugar 2 teaspoons salt 1/2 teaspoon celery seed 1/8 teaspoon ground black pepper 3/4 cup water 1/3 cup distilled white vinegar 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. 2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. 3. Saute onions in bacon drippings until they are golden-brown. 4. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through. | Mashed Potatoes Yields: 6 6 medium russet potatoes, peeled and cubed 1/2 cup WARM milk 1/4 cup butter or margarine 3/4 teaspoon salt Dash pepper Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy. Cheesy Ham and Hash Brown Casserole Yields: 12 1 package frozen hash brown potatoes 8 ounces cooked, diced ham 2 cans condensed cream of potato soup 1 (16 ounce) container sour cream 2 cups shredded sharp Cheddar cheese 1 1/2 cups grated Parmesan cheese 1.Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. 2.In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. 3.Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately. Onion Roasted Sweet Potatoes Yields: 6 2 (1 ounce) packages dry onion soup mix 2 pounds sweet potatoes, peeled and diced 1/3 cup vegetable oil 1. Preheat oven to 450 degrees F. 2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated. 3. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender. | Potatoes

52: Creamy Mashed Potatoes Yields: 8 9 large potatoes, peeled and cubed 1 package cream cheese, softened 1 cup sour cream 2 teaspoons onion salt 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter 1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish, and set aside. 2. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter. 3. Bake for 30 minutes in the preheated oven, or until heated through. Scalloped Potatoes and Onions Yields: 6 5 large potatoes, peeled and thinly sliced 3/4 cup chopped onion 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1 3/4 cups chicken broth 2 tablespoons mayonnaise 3/4 teaspoon salt 1/8 teaspoon pepper Paprika and shredded Cheddar cheese 1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion. 2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika. Top with cheddar cheese. 3. Cover and bake at 325 degrees F for 2 hours or until tender. | Oven Roasted Potatoes Yields:4 1/8 cup olive oil 1 tablespoon minced garlic 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried dill weed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon salt 4 large potatoes, peeled and cubed 1. Preheat oven to 475 degrees F. 2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. 3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides. Hashbrown Casserole Yields: 8 1 (2 pound) package frozen hash brown potatoes, thawed 1/2 cup butter, softened 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup chopped onion 1 can condensed cream of chicken soup 2 cups shredded Cheddar cheese 1. Preheat oven to 350 degrees F. Spray one 9x13 inch pan with non-stick cooking spray. 2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. | Potatoes

53: Banana Pudding Yields: 12 1 package cream cheese 1 can sweetened condensed milk 1 package instant vanilla pudding mix 3 cups cold milk 1 teaspoon vanilla extract 1 container frozen whipped topping, thawed 4 bananas, sliced 1/2 (12 ounce) package vanilla wafers 1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. Creamy Rice Pudding Yields: 4 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract 1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. | Fruit Pizza Yields: 12 1/2 cup butter, softened 3/4 cup white sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 package cream cheese 1/2 cup white sugar 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees F. 2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. 3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. 4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. 5. Arrange desired fruit on top of filling, and chill. Chocolate Pudding Yields: 4 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla extract In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving. | Pudding

54: Mushroom Rice Yields: 6 2 cups uncooked long-grain rice 3 cups boiling water 1 pkg dry onion soup mix 1 (4 ounce) can sliced mushrooms with liquid 1/4 soy sauce 1/4 cup butter or oil 1. Preheat oven to 350 degrees F. 2. Combine rice, boiling water, onion soup mix, mushroom, soy sauces and butter in an casserole dish. 3. Cover, and bake in the preheated oven for 60 minutes. White Rice 1 cup long grain white rice & 1 1/2 cups water Bring to a boil, reduce heat, simmer 20 minutes, let stand 5 minutes before serving. Wild Rice 1 cup wild rice & 3 cups water Bring to a boil, reduce heat, simmer for 45 minutes, let stand 10 minutes before serving. Chicken Fried Rice Yields: 4 1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 onion, chopped 2 cups cooked white rice, COLD 2 tablespoons soy sauce 1 teaspoon ground black pepper 1 cup cooked, chopped chicken 1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. 2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot. | Coconut Rice Yields: 4 1 (14 ounce) can coconut milk 1 1/4 cups water 1 teaspoon sugar 1 pinch salt 1 1/2 cups uncooked jasmine rice In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Brown Rice 1 cup brown rice & 2 cups water Bring to a boil, reduce heat, simmer for 45 minutes, let stand 10 minutes before serving. Curried Coconut Chicken Yields: 6 4 boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper 1 1/2 tablespoons vegetable oil 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 can coconut milk 1 can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar 1. Season chicken pieces with salt and pepper. 2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. 3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. | Rice

55: Macaroni Salad Yield: 10 4 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 2 cups mayonnaise 3 tablespoons prepared yellow mustard 3/4 cup white sugar 2 1/4 teaspoons white vinegar 1/4 teaspoon salt 3/4 teaspoon celery seed 1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. 2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving. Bean Salad Yields: 12 1 can green beans, drained 1 can yellow beans, drained 1 can red kidney beans, rinsed and drained 1 can white kidney beans, rinsed and drained 1 can chickpeas, rinsed and drained 1 green pepper, chopped 1 onion, diced 3/4 cup white sugar 1/2 cup white vinegar 1/4 cup olive oil 1 tsp salt and 1/2 tsp black pepper 1. Combine the green beans, wax beans, chickpeas, kidney beans, green pepper, and onion in a large bowl; toss to mix. 2. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving. | Broccoli and Cauliflower Salad Yields: 6 10 slices bacon 1 head fresh broccoli, chopped 1/4 cup red onion/green onions, chopped 2 tablespoons white vinegar 1/4 cup white sugar 1 cup mayonnaise 1 cup cheddar cheese, shredded 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. In a medium bowl, combine the broccoli, and onion. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. 3. Before serving, toss salad with crumbled bacon and shredded cheddar cheese. Fruit Salad Yields: 15 1 cans peach slices, undrained 1 cans pineapple chunks, undrained 1 box dry vanilla instant pudding mix 1 lb strawberries, stemmed and quartered 1 bananas, or kiwi, sliced 1/2 pint blueberries or raspberries 1 bunch red/green seedless grapes 1 -2 tablespoon sugar (optional) 1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix. 2. This includes the juices from the cans. 3. Mix well until pudding is dissolved. 4. Stir in strawberries, banana, kiwi, blueberries, raspberries, grapes, and sugar if desired. 5. Chill. | Salads

56: Broccoli and Ramen Noodle Salad Yields: 8 1 package broccoli coleslaw mix 2 pkgs. chicken Ramen noodles 1 bunch green onions, chopped 1 cup unsalted peanuts 1 cup sunflower seeds 1/2 cup white sugar 1/4 cup vegetable oil 1/3 cup cider vinegar 1. In a large salad bowl, combine the slaw, broken noodles and green onions. 2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving. Potato Salad Yields: 12 2 pounds, 6-8 medium potatoes (cleaned and scrubbed new red potatoes) 6 eggs 1 pound bacon 1 onion, finely chopped 1 stalk celery, finely chopped 2 cups mayonnaise salt and pepper to taste 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving. | Sweet Coleslaw Yields: 8 1 (16 ounce) bag coleslaw mix 2 tablespoons diced onion 2/3 cup mayonnaise 3 tablespoons vegetable oil 1/3-1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds 1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving. Seven Layer Salad Yields: 12 1 pound bacon 1 large head iceberg lettuce - rinsed, dried, and chopped 1 red onion, chopped 1 package frozen green peas, thawed 1 1/2 cups shredded Cheddar cheese 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. 2. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. 3. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. | Salads

57: Cucumber Salad Yields: 8 4 cucumbers, thinly sliced 1 small white onion, thinly sliced 1 cup white vinegar 1/2 cup water 3/4 cup white sugar 1 tablespoon dried dill, or to taste Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour. Strawberry Spinach Salad Yields: 4 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered 1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. 2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. | Hot Bacon Dressing Yields: 8 8 slices bacon 1 1/2 cups white sugar 3 teaspoons cornstarch 1/2 teaspoon salt 1/4 cup water 1/2 cup white vinegar 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. 3. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens. Toasted Garlic Bread Yields: 10 1 (1 pound) loaf Italian bread 5 tablespoons butter, softened 2 teaspoons extra virgin olive oil 3 cloves garlic, crushed 1 teaspoon dried oregano salt and pepper to taste 1 cup shredded mozzarella cheese 1. Preheat the broiler. 2. Cut the bread into slices 1 to 2 inches thick. 3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices. 4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn. 5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once. | Salads

58: Mandarin Almond Salad Yields: 8 1 head romaine lettuce - rinsed, dried and chopped 2 cans mandarin oranges, drained 6 green onions, thinly sliced 2 tablespoons white sugar 1/2 cup sliced almonds 1/4 cup red wine vinegar 1/2 cup olive oil 1 tablespoon white sugar 1/8 teaspoon crushed red pepper flakes ground black pepper to taste 1. In a large bowl, combine the romaine lettuce, oranges and green onions. 2. Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes. 3. Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved. 4. Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds. Egg Salad Yields: 4 8 eggs 1/2 cup mayonnaise 1 teaspoon prepared yellow mustard 1/4 cup chopped green onion salt and pepper to taste 1/4 teaspoon paprika 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers. | Tuna Salad Yields: 4 1 can white tuna, drained and flaked 6 tablespoons mayonnaise 1 tablespoon Parmesan cheese 3 tablespoons sweet pickle relish 1/8 teaspoon dried minced onion flakes 1/4 teaspoon curry powder 1 tablespoon dried parsley 1 teaspoon dried dill weed 1 pinch garlic powder In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. Asian Salad Yields: 10 2 packages ramen noodles, crushed 1 cup blanched slivered almonds 2 teaspoons sesame seeds 1/2 cup butter, melted 1 head napa cabbage, shredded 1 bunch green onions, chopped 3/4 cup vegetable oil 1/4 cup distilled white vinegar 1/2 cup white sugar 2 tablespoons soy sauce 1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool. 2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce. 3. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve. | Salads

59: White Sauce Yields: 8 (16) 2 tablespoons butter (1/4cup) 2 tablespoons all-purpose flour (1/4 cup) 1 cup milk or half and half (2 cups) salt and pepper to taste In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Cheese Sauce Yields: 4-6 2 tablespoons butter 2 tablespoons yellow onion, finely chopped 2 tablespoons all-purpose flour 1 1/2 cups milk 1 cup Cheddar cheese, shredded 1/2 teaspoon salt 1/4 teaspoon pepper In a medium saucepan over medium heat, melt butter a and cook onions until translucent. Then stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes. Garnish with fresh parsley. Applesauce Yields: 8 8 apples - peeled, cored and chopped 1-1/2 cups water 1/2 cup white sugar 1 teaspoon ground cinnamon In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. | Sweet and Sour Sauce Yields: 16 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons cornstarch Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. Tzatziki Sauce Yields: 12 1 cup sour cream or plain yogurt 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon salt and black pepper 1 tablespoon chopped fresh dill 1 cup cucumber, shredded and drained (opt.) 3 cloves pressed garlic In a mixing bowl, combine the yogurt, olive oil, lemon juice, salt, pepper,cucumber, dill and garlic. Blend thoroughly and serve. Honey Garlic Sauce Yields: 2 cups 1 tablespoon minced fresh garlic 2 tablespoons oil 1 cup canned chicken broth 1/2 cup honey 3 tablespoons soy sauce 2 tablespoons white vinegar 1 tablespoon brown sugar 2 tablespoons cornstarch 1. In a bowl whisk together the chicken broth with cornstarch until smooth and no lumps remain. 2. Add in honey, soy sauce, vinegar and brown sugar; whisk vigorously until well combined. 3. In a medium saucepan heat oil over medium-low heat. 4. Add in garlic cook stirring until softened (about 2 minutes, do not brown the garlic). 5. Whisk in cornstarch mixture; bring to a simmer stirring constantly and cook until the sauce is slightly thickened. | Sauces

60: Grilled Shrimp Yields: 4 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon garlic salt 1/2 tablespoon black pepper 1 tablespoon Italian seasoning 2 tablespoons brown sugar 2 tablespoons olive oil 2 lbs medium shrimp, peeled and deveine 1. In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to lightly coat the shrimp. The bag should look dark red. 2. Refrigerate for 1-4 hrs, the longer the hotter. 3. Light the grill and while it's heating place shrimp on skewers. 4. Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes. 5. Remove from skewers and serve hot. Grilled Rock Lobster Tails Yields: 2 1 tablespoon lemon juice 1/2 cup olive oil 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon white pepper 1/8 teaspoon garlic powder 2 (10 ounce) rock lobster tails 1. Preheat grill for high heat. 2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. 3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. | Grilled Salmon Yields: 6 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil 1. Season salmon fillets with lemon pepper, garlic powder, and salt. 2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. 3.Preheat grill for medium heat. 4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Shrimp Lemon Pepper Linguini Yields: 4 1 (8 ounce) package linguine pasta 1 tablespoon olive oil 6 cloves garlic, minced 1/2 cup chicken broth 1 lemon, juiced 1/2 teaspoon lemon zest salt to taste 2 teaspoons freshly ground black pepper 1 pound fresh shrimp, peeled and deveined 1/4 cup butter 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil | Seafood

61: Shrimp Lemon Pepper Linguini (cont) Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.2.Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.3.Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Broiled Tilapia Parmesan Yields: 8 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets 1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. | Szechwan Shrimp Yields: 4 4 tablespoons water 2 tablespoons ketchup 1 tablespoon soy sauce 2 teaspoons cornstarch 1 teaspoon honey 1/2 teaspoon crushed red pepper 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1/4 cup sliced green onions 4 cloves garlic, minced 12 ounces cooked shrimp, tails removed 1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside. 2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened. Marinated Grilled Shrimp Yields: 6 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers 1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. 2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. 3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. | Seafood

62: Caramel Popcorn Yields: 20 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 5 quarts popped popcorn 1. Preheat oven to 250 degrees F. Place popcorn in a very large bowl. 2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. 3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. Puppy Chow Yields: 36 9 cups crispy rice cereal squares, Rice Chex 1/2 cup peanut butter 1 cup semi-sweet chocolate chips 1 1/2 cups confectioners' sugar 1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. 2.Remove from heat, add cereal and stir until coated. 3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container. Trail Mix Yields: 16 1 cup walnuts pieces 1 cup sliced almonds 1 cup dried sweetened cranberries 1 cup raisins Mix together walnuts, almonds, raisins and craisins and store in an airtight container. | Peanut Butter Popcorn Yields: 8 2 packages microwave popcorn, popped 1/2 cup margarine 3/4 cup brown sugar 1/4 cup peanut butter 20 large marshmallows Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools. Cinnamon Popcorn Yields: 16 4 quarts popped popcorn 1 cup butter or margarine 2/3 cup sugar 1 tablespoon cinnamon Place popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for 1 minute; stir. Microwave 1 minute longer or until the butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 300 degrees F for 10 minutes. Cool. Store in an airtight container. Caramel Snack Mix Yields: 20 1/2 cup butter 3/4 cup white corn syrup 1 cup packed brown sugar 1 cup chopped pecans 1 cup almonds 1 (12 ounce) package crispy corn and rice cereal | Snacks

63: Caramel Snack Mix (cont.) 1. Preheat oven to 275 degrees F Spray a large roasting pan with non-stick cooking spray. 2. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. 3. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. 4. Bake for 1 hour, stirring every 15 minutes. 5. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump. White Chocolate Gorp Yields: 64 2 pounds white chocolate 6 cups crispy rice cereal squares, Rice Chex 3 cups toasted oat cereal 2 cups thin pretzel sticks 2 cups cashews 1 (12 ounce) package mini candy-coated chocolate pieces 1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. 2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool. Sugar Coated Pecans Yields: 12 1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 3/4 teaspoon salt 1/2 teaspoon ground cinnamon | Sugar Coated Pecans (cont.) 1. Preheat oven to 250 degrees F. Grease one baking sheet. 2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. 3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. 4. Bake at 250 degrees F for 1 hour. Stir every 15 minutes. Nuts N' Bolts Yields: 25 Sauce 1 cup butter 3 tablespoons Worcestershire sauce 1 teaspoon celery salt 1 teaspoon garlic powder 2 teaspoons garlic salt 2 teaspoons seasoning salt 1 teaspoon onion powder Snacks 1 box Cheerios toasted oat cereal 1 1/2 cups shreddies cereal 1 bag pretzel sticks 2 cups corn/wheat/rice Chex cereal 5 cups original Ritz Bits miniature crackers 4 cups salted mixed nuts or 4 cups peanuts 1. In a large glass bowl, melt the butter in the microwave. 2. Stir in the worcestershire and all the spices, whisk until well blended. 3. Pour the snack ingredients into a large turkey roaster, pour the sauce over top. 4. Mix well, bake uncovered at 225 degrees for one hour, stirring every 10 minutes. 5. Cool and store in an airtight container. | Snacks

64: Delicious Ham and Potato Soup Yields: 8 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground black pepper 5 tablespoons all-purpose flour 2 cups milk 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Rich and Creamy Tomato Basil Soup Yields: 4 4 tomatoes - peeled, seeded and diced 4 cups tomato juice 14 leaves fresh basil 1 cup heavy whipping cream 1/2 cup butter salt and pepper to taste 1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. 2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil. | Butternut Squash Soup Yields: 6 6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water 4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese 1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. 2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Baked Potato Soup Yields: 4 3 bacon strips, diced 1 small onion, chopped 1 clove garlic, minced 3 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon dried basil 1/2 teaspoon pepper 3 cups chicken broth 2 large baked potatoes, peeled and cubed 1 cup milk or half-and-half cream shredded Cheddar cheese and fresh parsley In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, and cream; heat through but do not boil. Garnish with bacon, cheese and parsley. | Soups

65: Slow Cooker Chicken Taco Soup Yields: 8 1 onion, chopped 1 (16 oz.) can chili beans 1 (15 oz.) can black beans, drained 1 can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 can chicken broth 2 (10 oz.) cans diced tomatoes with green chilies, undrained 1 package taco seasoning 3 skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) 1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Corn Chowder Yields: 8 1/2 cup diced bacon 4 medium potatoes, peeled and chopped 1 medium onion, chopped 2 cups water 3 cups cream-style corn 2 teaspoons salt ground black pepper to taste 2 cups milk or half-and-half | Corn Chowder (cont.) 1. Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. 2. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. 3. Warm the milk or half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving. Slow Cooker Beef Stew Yields: 6 2 pounds beef stew meat, cut into 1 inch cubes 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1 bay leaf 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 onion, chopped 1 1/2 cups beef broth 3 potatoes, diced 4 carrots, sliced 1 stalk celery, chopped 1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. 2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. | Soups

66: Italian Wedding Soup Yields: 4 1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups chicken broth 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot 1. In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. 2. In large saucepan, heat broth to boiling; stir in orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking. Ham Split Pea Soup Yields: 8 6 cups water 1 cup split peas 1/2 tsp basil 1 bay leaf 2 lbs ham 1/8 curry powder 1/2 cup white rice 3 celery stalks, chopped 2 medium carrots, chopped 2 medium potatoes 1 pkg chicken noodle soup mix 1. Put water, split peas, basil and bay leaf in a pot; cover and simmer 1 hour. 2. Stir in the rest of ingredients except potatoes and rice. Cook over medium heat for 25 minutes. 3. Add potatoes and rice and chicken noodle soup mix. Continue cooking for 30 minutes until vegetables are tender. | Chicken Noodle Soup Yields: 6 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Broccoli Cheese Soup Yields: 12 1/2 cup butter 1 onion, chopped 1 (16 ounce) package frozen chopped broccoli 4 (14.5 ounce) cans chicken broth 1 (1 pound) cheddar cheese, cubed 2 cups milk 1 tablespoon garlic powder 2/3 cup cornstarch 1 cup water 1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. 2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. 3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick. | Soups

67: Minestrone Soup Yields: 8-12 4 bacon slices, cooked and chopped 1 1/2 lb. ground beef, cooked and fat drained 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 2 cups chicken/beef broth 2 cups water 4 cups tomato/spaghetti sauce 1 cup canned kidney beans, drained 2 cups cabbage, chopped 2 cups baby spinach, rinsed 3 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil salt and pepper to taste 1/2 cup seashell pasta 2 tablespoons grated Parmesan cheese for topping 1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add cooked bacon and beef. 2. Add chicken/beef broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, cabbage, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. 4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. | Hamburger Soup Yields: 8 1 1/2 lbs hamburger 1 can tomato soup 2 cups water 1 teaspoon garlic salt 1/4 teaspoon pepper 1 teaspoon marjoram 1 (14.5oz) can stewed tomatoes 6 cups frozen mixed vegetables 2 tablespoons sipping beef 2 cups cubed potatoes 1 medium onion Brown hamburger and drain off excess fat. Add remaining ingredients and mix well. Heat to boiling. Reduce heat and boil gently until vegetables are tender. Stir occasionally. Creamy Chicken and Wild Rice Soup Yields: 8 4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 1/2 teaspoon salt and ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream or milk 1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. 3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. | Soups

68: Toffee Skor Bars Yields: 35 4 ounces saltine crackers 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup chopped pecans 1. Preheat oven to 400 degrees F. 2. Line cookie sheet with saltine crackers in single layer. 3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. 4. Bake at 400 degrees F for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Peanut Butter Balls Yields: 24 2 cups creamy peanut butter 1/2 cup butter 2 cups confectioners' sugar 2 cups crisp rice cereal 2 cups semisweet chocolate chips 1. Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. 2. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay). 3. Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm. | Creamy Chocolate Fudge Yields: 48 1 jar marshmallow creme 1 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 cup chopped nuts 1 teaspoon vanilla extract 1. Line an 8x8 inch pan with aluminum foil. Set aside. 2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. Peanut Butter Marshmallow Squares Yields: 16 1/4 cup butter 1 package (300g) butterscotch chips 1 cup peanut butter 1 pkg (250 g) colored miniature marshmallows 1. In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat. Or microwave in 30 minute increments stirring in between. 2. Stir in marshmallows. 3. Pour mixture in buttered 9x9 inch square pan. Refrigerate and cut into squares. Store in the refrigerator. | Squares

69: Peanut Butter Square Yields: 12 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter 1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. 2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Microwave Peanut Brittle Yields: 16 1 1/2 cups dry roasted peanuts 1 cup white sugar 1/2 cup light corn syrup 1 pinch salt (optional) 1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda 1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. 2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. | Chocolate Puffed Wheat Squares Yields: 16 1/3 cup butter 1/2 cup corn syrup 1 cup brown sugar 4 tablespoons cocoa 1 teaspoon vanilla 10 large marshmallows 8 1/2 cups puffed wheat cereal Melt butter in saucepan. Add syrup, sugar, cocoa, marshmallows and vanilla. When mixture begins to bubble, remove from heat; add puffed wheat and mix well. Put in a buttered 9 x 12-inch pan. Press down with spoon. Cut in squares. Rice Krispie Squares Yields: 24 1/4 cup butter 4 cups miniature marshmallows 4 1/2 or 5 cups crisp rice cereal 1. Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat. 2. Add cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool. Chocolate Clusters Yields: 30 1 can original Pringles, crushed 1 cup salted peanuts, crushed 1 pkg. peanut butter chipits 1 pkg. milk chocolate chipits Crush Pringles and peanuts. Melt both chipits together in the microwave careful not to burn. Mix all ingredients together. Drop by spoonfuls onto wax paper work quickly. | Squares

70: Corn in Butter Sauce Yields: 8-10 1 bags frozen peaches and cream corn 1 teaspoons salt 1/4 cup butter, cut up 1/2 teaspoon sugar 1/2 cup water 3/4 teaspoons cornstarch 1. Add corn to large sauce pan along with all ingredients except water and cornstarch. 2. Stir corn mixture over medium heat until butter is melted. 3. Combine water and cornstarch and stir until cornstarch is dissolved. 4. Slowly add water to corn in sauce pan, stirring constantly. 5. Reduce heat to simmer and stir until sauce thickens. 6. Let simmer, stirring occasionally, until corn is tender, about 10 minutes. Garnish with fresh parsley. Vegetable Casserole Yields: 6-8 1 pkg frozen mixed vegetables 1 cup mayonnaise 1 can cream of mushroom soup 1 cup cheddar cheese, shredded 1 cup onion, chopped 1 cup celery, chopped 1/4 cup butter/margarine, melted 32 cheesy Ritz crackers crushed 1. Cook vegetables until tender and place in a 9 by 13 inch pan. 2. Mix mayonnaise, mushroom soup, Cheddar cheese, onion and celery together. Spread over mixed vegetables. 3. Melt butter and mix crushed Ritz crackers, then spread evenly over top of the vegetable casserole. 4 Bake at 350 degrees F for 1 hour. | Pineapple Baked Beans 2 cans tomato or pork and beans 1 can red Kidney beans, drained 1 can Romano beans, drained 5 slices bacon, chopped 1 can crushed pineapple, juices drained 1 medium yellow onion, chopped 1/4 cup brown sugar, packed 1/4 cup molasses 1 teaspoon salt 1 teaspoon Dijon mustard 1/2 teaspoon white vinegar 1. Put the baked beans into the casserole. Drain the other beans. Combine them in the casserole dish. 2. Cook the bacon in a large frying pan for several minutes. Drain the pineapple. Add it and the onion to the frying pan. Lightly brown them. When the bacon is cooked add the contents of the pan to the beans. fold to blend together. 3 Combine the remaining ingredients into the frying pans and stir to blend. Pour the sauce over the beans and stir to blend. 4. Bake that covered casserole in preheated oven for 30 minutes. Remove the cover and bake 1 hour longer. Stir them frequently. Sauteed Mushrooms Yields: 2 2 tablespoons butter 1 package sliced white mushrooms 2 cloves garlic, minced 2 teaspoons soy sauce ground black pepper to taste Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes. | Vegetables

71: Roasted Vegetables Yields: 12 1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper 1. Preheat oven to 475 degrees F. 2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. 3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. 4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. Sugar Snap Peas Yields: 4 1/2 pound sugar snap peas 1 tablespoon olive oil 1 tablespoon chopped shallots 1 teaspoon chopped fresh thyme kosher salt to taste 1. Preheat oven to 450 degrees F. 2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, and kosher salt. 3.Bake 6 to 8 minutes in the preheated oven, until tender but firm. | Acorn Squash Yields: 2 1 medium acorn squash, halved and seeded 1 tablespoon butter 2 tablespoons brown sugar 1. Preheat oven to 350 degrees F. 2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees oven until it begins to soften, approximately 30 to 45 minutes. 3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking. 4. Place squash in the 350 degrees F oven and bake another 30 minutes. Green Bean Casserole Yields: 10 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced 1 cup sour cream 3 cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted 1. Preheat oven to 350 degrees F. 2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir. 3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and top with cheese. 4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. | Vegetables

72: Cream Corn Like No Other Yields: 8 2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 teaspoon salt 2 tablespoons granulated sugar 1/4 teaspoon ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup grated Parmesan cheese In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. Broccoli with Garlic Butter and Cashews Yields: 6 1 1/2 pounds fresh broccoli, chopped size pieces 1/3 cup butter 1 tablespoon brown sugar 3 tablespoons soy sauce 2 teaspoons white vinegar 1/4 teaspoon ground black pepper 2 cloves garlic, minced 1/3 cup chopped salted cashews 1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. 2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately. | Yellow Squash Casserole Yields: 10 4 cups sliced yellow squash 1/2 cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten 3/4 cup milk 1/4 cup butter, melted 1 teaspoon salt ground black pepper to taste 2 tablespoons butter 1. Preheat oven to 400 degrees F. 2.Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. 3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 4. Bake in preheated oven for 25 minutes, or until lightly browned. Maple Dill Carrots Yields: 4 3 cups peeled and sliced carrots 2 tablespoons butter 2 tablespoons brown sugar 1 1/2 tablespoons chopped fresh dill 1/2 teaspoon salt 1/2 teaspoon black pepper Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper. | Vegetables

73: . stewing beef . flaky dessert . sausage burgers . egg salad sandwich . tomato soup . shepherds pie . skewers . no bake cookies . dressing . rice krispies . tuna melts . corn on the cob . rotissery chicken . wassail . cucumber salad . honey glazed carrots . sugar cookies . potato salad . strata . cake balls . stir fry . egg nog . zucchini bread . rice pudding . spaghetti . chocolate chip cookies . chicken drum sticks . pork on a bun . curry chicken . stew . chocolate cake . broccoli and cheese soup . ceasar salad . tortilla soup . french toast . tilapia . peanut butter cookies . carrot cake . frozen peanut butter pie . rub. ginger snaps . shrimp . infused chicken . scones . tuna casserole . lettuce wraps . burritos . baked potato . BLT . pumpkin pie . chicken parmesan . shortbread . honey mustard chicken . lemonade . chocolate covered strawberries . caramel toffee apple dip . roasted vegetables . stuffing . chocolate eclaire . wife saver . cinnamon raisin bread . sausage gravy . honey glazed ham . caramel corn . hot potato salad . sex in a pan . sauteed apples . seven layer salad . banana pudding . skor bars . vegetable pizza . macaroni salad . corn chowder . apple cake . shepherds pie . crepes . chocolate fudge pudding cake . date squares . tea biscuits . acorn squash . blue berry muffins . bruschetta . apple cider . sauteed mushrooms . trifle . deviled eggs . chicken al king . magic bars . almond bark . grilled foil packets . fruit dip . pita chips . fondue . peanut butter balls . zucchini . split pea soup . gravy . butter tarts . bean salad . chicken cordon blue . wild rice . cheesecake . pumpkin roll . twice baked potato . chicken salad . cinnamon and honey butter . butter chicken . cheese ball . smoothie . garlic bread sticks . spinach dip . trail mix . frosting . mocha . marinade . fajita . minestrone soup .

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Amanda Doroshuk
  • By: Amanda D.
  • Joined: about 7 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: you can make that again
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: almost 6 years ago
  • Updated: about 1 year ago

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