Tuesday, July 27, 2010

Hot Chocolate

From: Mabel Dannels

10 2/3 C. Instant Non-Fat Milk
1 (6 oz.) jar Dairy Creamer (3/4 C.)
2 C. Powdered Sugar
1 (16 oz.) Nestle Chocolate Drink Mix (2 Cups)

Mix all together and you can place in mason jars to store until your ready for your yummy cup of Hot Chocolate!

{Makes 17 Cups}

Crockpot Italian Chicken

From: thegirlwhoateeverything.blogspot.com

4 Chicken Breasts
1 packet dry Zesty Italian Seasoning
1 (8 0z.) package Cream Cheese, softened
2 cans Cream of Mushroom Soup

Place the chicken in the crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over the chicken. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Ruth's Chris Sweet Potato Casserole

1 C. Brown Sugar
1/3 C. Flour
1 C. chopped nuts (pecans preferred)
1/3 stick Butter, melted

Sweet Potato Mixture:
3 C. mashed sweet potatoes
1 C. Sugar
1/2 tsp. Salt
1 tsp. Vanilla
2 Eggs, well beaten
1 stick Butter (1/2 C.) melted

Combine brown sugar, flour, nuts and butter in mixing bowl and set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Bake for 25-30 minutes (without the crust). Remove from the oven and sprinkle topping evenly over the sweet potatoes. Bake for an additional 10-15 minutes. Allow to set at least 30 minutes before serving.

Rice Krispies

4 T. Butter
1 (16 oz.) package of large Marshmallows
6 C. Rice Krispies

In a large saucepan brown your butter. I like mine just slightly browned. Add marshmallows and stir until melted and creamy. Add Rice Krispies, stir until well coated. Using a buttered spatula or wax paper evenly press mixture into a greased 9x9 pan. Serve warm.

Sweet Pumpkin Dessert

From: Kristie Swindlehurst

1 can Pumpkin pie filling
1 can evaporated Milk
4 Eggs
1 C. Sugar
1 tsp. Salt
1 overflowed tsp. Vanilla
1 tsp. Pumpkin Pie Spice
1 Yellow Cake Mix
1 Cube Butter

Mix 1 can pumpkin (I love pumpkin, so I use 3/4 of a large can) 1 can evaporated milk, 4 eggs, 1 cup sugar, 1 tsp. salt, 1 overflowed tsp. mexican vanilla, 1 tsp and a little more pumpkin pie spice together. Pour into cake pan, sprinkle with yellow cake mix DRY over the top, slice 1 1/2 Cubes of real butter all over the top (I couldn't bring myself to use that much butter so I just used one cube) Bake at 350 degrees for 1 hour...serve warm with vanilla ice cream and whipped topping. Enjoy!!

Poppyseed Dressing

From: Lisa Mathis

1 1/2 C. Salad Oil
3/4 C. Rice Vinegar
1 C. Sugar
1 med. Red Onion
2 tsp. Salt
2 T. Poppyseeds
2 T. Dry Mustard

{Blend together and refrigerate}

Hot Fudge Pudding Cake

3/4 C. white sugar
1 C. Flour
1/4 C. Hershey's Cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 C. Milk
1/3 C. butter, melted
1 1/2 tsp. vanilla
1/2 C. sugar
1/2 C. packed light brown sugar
1/4 C. Hershey's Cocoa powder
1 1/4 C. hot water

1. Heat oven to 350 degrees. Combine 3/4 C. sugar, flour, 1/4 C. cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Pour batter into un-greased 9" square baking pan. Stir together remaining 1/2 C. sugar, brown sugar and remaining 1/4 C. cocoa; sprinkle mixture evenly over batter. Pout hot water over top. Do NOT stir.
3. Bake for 35-40 minutes or until center is almost set. Remove from oven; let stand for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over the top. Garnish with whipped topping or ice cream if desired.

Russian Tea Cookies

From: Mom

1 C. soft Butter (2 sticks)
1/2 C. Powdered Sugar
1 tsp. Vanilla
2 1/4 C. Flour
1/4 tsp. Salt
3/4 C. finely chopped Walnuts

Mix butter, sugar and vanilla. Work in the flour, salt and nuts until they hold together. Shape into 1" balls. Put onto un-greased pan and bake at 400 degrees for 10-12 minutes. Make sure they are solid but not brown. While they are still warm roll into powdered sugar. After they are cooled, roll them again into powdered sugar.

{Makes 4 dozen cookies}

Krystal Kimball's Favorite Pumpkin Cookies

From: Krystal Kimball

1 Regular size Can of Pumpkin
1 Spice cake mix

{option} You can add milk chocolate/semi-sweet chocolate chips to this and it's so delicious.

Mix Pumpkin and Spice cake mix together and put a tablespoon size onto cookie sheet. Bake at 350 degrees for 10-12 minutes.

Buttercream Frosting

From: Mom

1/2 C. Shortening
1/2 C. Butter
1 1/2 tsp. Vanilla
5 C. Powdered Sugar
3 T. Milk

Cream Butter and Crisco with an electric mixer. Add vanilla. Gradually add sugar, one cup at a time while beating on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat on med. speed for 2-3 minutes. Keep frosting covered with a damp cloth until ready to decorate. For best results, keep icing bowl in refrigerator when not using.

Mom's Sugar Cookies

From: Mom

Cream Together:
1 C. Butter
2/3 C. Sugar
Beat in:
1 Egg
2 1/2 C. Flour
1/2 tsp. Salt
1 tap. Lemon Extract

Chill for 3-4 hours. Sprinkle flour on counter and roll out dough for cookie cutters. Bake at 350 degrees for 8-10 minutes.

*Frost with Buttercream Frosting Recipe

Ham & Cheese Sliders

From: Just Cook Already

24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 C. Mayo
1/3 C. Miracle Whip

{Poppyseed Sauce}

1 1/2 T. poppyseeds
1 1/2 T. yellow mustard
1 stick butter, melted
1 T. minced Onion
1/2 tsp. Worchestershire Sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of the roll. Place a slice of ham & swiss inside each roll. Close the rolls and place into a large naking dish or heavy cookie sheet. Place them very close together.
In a medium bowl, whisk together all of the poppyseed sauce ingredients. Pour evenly over all the sandwiches. Let sit for 10 minutes, or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for an additional 2 minutes. Serve warm.


From: Mabel Dannels

2 pkg. 8 oz. Cream Cheese
1 C. Shredded Cheddar Cheese
1/4 C. chopped Bell Pepper
2 T. finely chopped green onions
1 small can crushed pineapple (very dry)
1 tsp. Seasoning Salt

Mix all ingredients together. Roll into a ball and then into chopped pecans. Chill. Serve with crackers.

*Makes 2 cheeseballs

Saturday, July 24, 2010

The BEST Chocolate Chip Cookies

2 eggs
1 tsp. vanilla
1 C. butter, softened
3/4 C. brown sugar
1/4 C. white sugar
1 tsp. baking soda
1 small box of Vanilla instant pudding
2 1/4 C. flour
2 C. chocolate chips, or to taste

Cream the eggs, vanilla and butter. Add the sugars and mix. Add baking soda and pudding; mix. Add 2 cups of flour and mix. Coat your chocolate chips with the ramiaing 1/4 C. of flour and add. Bake at 350 degrees for 8-10 minutes. Eat as many as possible! Enjoy....I know you will!

Tortilla Soup

From: Wendy

Mix below in saucepan:
3 cloves garlic
1 onion
3 T. butter
3 T. flour
Then add:
6 C. milk
6 C. chicken broth
1 can creamed corn
2 tsp. cumin
1 pkg. fajita seasoning
1 T. cilantro
1 can Herdez salsa
1 -15 oz. tomato sauce
1-12 oz. tomato paste

Top soup with:
fry a corn tortilla and cut into strips
sour cream
monterey jack cheese

Friday, July 23, 2010

Chicken Taco Seasoning

(Use this recipe if you don't have a chicken taco seasoning packet)

3 tsp. chili powder

2 1/2 tsp. paprika

2 1/4 tsp. cumin

1 1/4 tsp. onion powder

1/4 tsp. garlic powder

Dash cayenned pepper

Mix all spices together in a small bowl. One batch makes 9 tsp. seasoning, and there are about 2 heaping tablespoons of seasoning in one taco seasoning packet. Store in an airtight container for up to six months.

Wonton Salad

From: Brittney Porter

Wonton skins, 1/4 to 1/2 pkg.

Slivered almonds, 2 T. toasted

1 head shredded lettuce

3 to 4 boiled chicken breast, cubed

4 green onions sliced

2 T. Sesame Seeds, toasted


4 T. sugar

½ T. black pepper

2 tsp. Salt

1 T. Accent

4 T. Rice Vinegar

½ C. Oil

Combine lettuce, green onions, almonds , chicken pieces and sesame seeds. Chill. Mix all ingredients for dressing and chill. To fry wontons, drop in 2 to 3 inches of oil and fry until barely brown. Drain and break into bite size pieces. Add wontons to chilled salad. Mix dressing well and add to salad. Toss.

And Enjoy!

Tilapia, Rice Pilaf, Asparagus

Baked Tilapia

One 4 oz. fillet per person

Line a baking sheet with parchment paper. Rinse and dry the Tilapia fillets. Season on both sides with salt and pepper, drizzle with a little olive oil. Bake at 400 degrees for about 10 minutes, or until the fish flakes easily. Top with Lemon-Herb Butter before serving. (Recipe below.)
Roasted Asparagus

1 lb. for four people (about)

Snap off the tough ends. Rinse. Toss with a little olive oil. Lay in a baking dish. Cover with foil. Bake at 400 degrees for about 10-15 minutes, or until tender-crisp. (The foil keeps the asparagus from losing too much moisture.)

Lemon-Herb Butter

8 Tablespoons unsalted butter, room temperature
zest of 1 lemon
1 Tbsp. fresh lemon juice
2 Tbsp. fresh parsley, chopped
pinch of garlic and onion powder

Stir the butter with a silicone spatula or butter knife to soften it. Add the zest, juice, herbs, and garlic and onion powders. Stir well. Turn out onto a piece of plastic wrap. Form into a log. Wrap tightly in the plastic wrap and store in the refrigerator or freezer until ready to use.

Serve with vegetables, fish, chicken, stir into soups or sauces.

Sweet and Sour Meatloaf

2 or more pounds of ground beef
1 egg
5 tbsp. ketchup (divided) 3 tbsp go to sauce
2 tbsp. prepared mustard
1/2 c. dry bread crumbs
2 tbsp. onion soup mix
1/4 tsp salt & pepper

1/4 c. sugar
2 tbsp. brown sugar
2 tbsp. cider vinegar

Cook at 350 for 50 mins

In a small bowl combine sugars, vinegar, and remaining ketchup and drizzle over meatloaf and cover for the last 10 minutes of cook time.

Easy "Homemade" Rice Pilaf

1/2 a bag of wild rice mix (about 1 cup)

(Trader Joe's Basmati Rice Medley is fantastic!)

1/2-3/4 cup orzo pasta

Heat some butter (1-2 Tbsp.) in a skillet over high heat. (You can also use olive oil, or a combo of oil and butter). Add the orzo and cook while stirring until the pasta toasts and turns brown.

(It could even get a little darker than this.)

Add the wild rice mix.

Stir to coat the grains with the butter.

Add some "stock." (This could be organic, free-range chicken broth, or it could be a bouillon cube and water.) Have about 4 cups ready--you may not need all of it,you may need a little more.

Add 2 cups of the liquid to the rice/pasta. As the liquid evaporates or is absorbed, add more liquid until the rice/pasta is fully cooked.

Let it stand for a few minutes before serving.

We like to serve it with fish or chicken.

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

From: The Pioneer Woman

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)

Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins (Mine only made 10).

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.

Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

Pumpkin Fluff Dip

From: Allrecipes.com

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.)

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.


Traditional Play Dough

* 1 cup flour

* 1 cup warm water

* 2 teaspoons cream of tartar

* 1 teaspoon oil

* 1/4 cup salt

* food coloring

Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.



1 cup flour

1/2 cup salt

1 cup water

1 tablespoon oil

2 teaspoons Cream of Tartar

1 (3-1/2-oz.) package "unsweetened" Jell-O

Directions: Mix all ingredients together and cook over medium heat, stirring constantly until consistency of mashed potatoes. Let cool and knead with floured hands until dry.

Storage: This recipe needs to cool completely "before" storing it in an airtight container! Note: The items made from this play dough recipe can be painted when they are dry.

Almost Tia Rosa's Shrimp Tacos

Spicy Garlic Shrimp

by Allrecipes.com

1/2 clove garlic
1 tsp. coarse salt (if you use regular it will be way too salty)
1/4 tsp. cayenne pepper (if my kids are eating I add a little less)
1/2 tsp. paprika
1 T. olive oil
1 tsp. lemon juice
1 lb. large shrimp, peeled and de-veined

Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.

Pineapple Salsa

1 pineapple - at least 4 cups diced pineapple pieces.
1 red pepper diced
5 scallions diced thin (or purple onion)
1 large tomato diced
1/4 cup chopped cilantro
juice of one lemon
juice of 2 limes
1 jalapeno, diced (take out seeds and core so it's not too hot)
*My recipe calls for garlic, so I added 1/4 tsp. minced garlic
Salt and pepper to taste.

Mix everything and let the flavors blend for a few minutes in the fridge.

To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans and call it pizza and they will eat it!

Pico De Gallo

From: The Pioneer Woman

5 plum tomatoes
1/2 large or small onion
3 jalapenos
lime juice
Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Moroccan Chicken

1 lemon- cut into 8 wedges
1 T. olive oil
1/2 onion halved and thinly sliced
3 garlic cloves chopped
1 T. paprika
2 t. ground cumin
1t. cinnamon
1 t. ground ginger
1 3/4 c. chicken broth
3-4 chicken breasts, cubed

Saute olive oil, garlic and onion until onion is translucent. About 8 minutes. Add all the spices and cook for 1 minute (it will look a little dry). Add chicken broth and bring to a boil. Once it has boiled add chicken and lemon wedges and turn heat to medium low and cover for 30-40 minutes until chicken is done.

I served it over rice.

Mexican Rice Casserole

From: Kristie Swindlehurst

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of chicken soup(fat free)
• 1 (10.75 ounce) can condensed cream of mushroom soup(Fat free)
• 1 onion, chopped( i didnt use) there is enough for my liking in the salsa:)
• 1 1/2 cups mild salsa
• 1/2 packet chiken taco seasoning

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, chiken taco seasoning, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

Layered Enchilada Bake

From: Kristie Swindlehurst

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
onion flakes
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing ( I used fat free)
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Honey Lime Chicken Enchiladas

From: the Sister's Cafe

4-5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this which I did.)
8-10 flour tortillas (I made 6 enchiladas with 10" tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (I followed the other reader's recommendation to only use a 1/2 cup since a full cup can make it too rich)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. *Both my sisters both made this and said they didn't have enough sauce. I don't know how because when I make it there is tons. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, rice and black beans.

Fruit Pizza

by Allrecipes

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
*Some of the users suggested using 7oz marshmallow fluff instead of the whipcream. Something to try...

Your favorite fruit to top it: I like using strawberries, blueberries, and kiwis.
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan (I used a 12 inch pan), overlapping edges. Press dough flat into pan. You really don't have to slice it, you can just press it in the pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, beat until fluffy, then fold in the whipped topping (or add marshmallow fluff). Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.

Begin with sliced strawberries. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.



1 can diced tomatoes
1 small can tomato sauce
1/2 bushel cilantro
1 jalapeno (or more depending on how much heat you like!)
1/2 onion
1 tsp. minced garlic
"1 long squirt" of lime juice

Throw everything into a food processor or blender. Blend until desired consistency. Taste. Add more of something if needed!

Eggnog Pumpkin Pie

Makes one 10 inch pie
From: Tiffany Harris

Fall has arrived and it’s that time of the year to pull out the best recipes for the Holidays. Here is a twist on the classic pumpkin pie that is easy to make and special enough for a fussy crowd, including those that don’t care for pumpkin pie (this includes me)! The addition of the eggnog gives this pie a less intense taste and rich flavor. Enjoy!

Perfect Pie Crust (recipe follows)
• 1 can 15oz Pumpkin Pura (2 cups)
• 1-1/2 C eggnog (low fat eggnog works well too)
• 2 eggs
• 1/4 C white sugar
• 1/4 C dark brown sugar
• 1 t ground cinnamon
• 1/2 t salt
• 1/4 t ground cloves
• 1/4 t ground ginger
• Sprinkle or 1/8 ground nutmeg
Preheat oven to 425 degrees.
Mix all ingredients using a wire whisk. Pour into crust. Cover edges with a crust protector or tin foil to prevent edges from burning.
Bake at 425 degrees for 15 min. Turn heat down to 350 degrees and continue baking for 45-55 min until a knife comes out clean. Cool on wire rack for 2 hours. Refrigerate. Take out 1 hour before serving to warm pie to room temperature.

Perfect Pie Crust
Makes two 10 inch pie crusts
A few secrets for the perfect crust are to use very cold butter, shortening, and water and touching the dough as little as possible with your rolling pin and your hands. If you don’t have the time to make the crust from scratch then a store bought crust works nicely under pressure.
• 3 C flour
• 1 T powdered sugar
• 1 t salt
• 1/3 C shortening – cold. (Place it in the refrigerator the day before)
• 1 1/2 stick (12T) unsalted butter – very cold and cut into chunks
• 6-8 T (about 1/2 cup) ice water
Mix the first 3 ingredients in a food processor bowl by pulsing a few times with a steel blade. Add the shortening and butter and pulse 10-12 times until well blended so the fat will look like pea sized pieces, and the rest looks like coarse crumbs. While the machine is running, add 5T of ice water down the feed tube and pulse the machine until mixture looks evenly moistened and begins to form small balls. Add remaining 2-3T of ice water, 1T at a time, until dough holds together and begins to form a ball.
Divide dough into 2 equal balls. Roll each ball out on a floured surface so it is 12” round and 1/8” thick making sure it is well floured and doesn’t stick to the surface. Fold the dough in half, lift and transfer to pan, unfold and tap very lightly into pan with fingers. Dough will hang out just beyond the rim. Roll dough under around the edge using knuckles to create a decorative crust border.

Fresh Whip Cream

Makes 2 Cups
Once you make fresh whip cream you will never go back to store bought options! The handy whip cream maker makes all the difference. I couldn’t live without it!
• 1C heavy whipping cream (1 pint = 2 cups)
• 1/4 C powdered sugar
• 1t vanilla
If using a mixer, whip it up on high until it stands in a peak. If using a whip cream dispenser, combine ingredients in a bowl and use a whisk to combine. Pour into whip container and add carbon charger (must do this last!) Shake for one minute. Ready to use! Double or triple recipe as desired. Standard whip dispenser can hold a double recipe. Store in refrigerator for up to 5 days.

Corn Salsa

From: Krista Tanner

1 Can Corn
1 Can Black Beans
1/2 Red Onion, small chop
1-2 Avocados
1 Bunch of Cherry Tomatoes (Use as much or as little as your family will like, I quarter them, so they are not over-whelming)
1/2 Bunch Scallions, chopped
2-3 Limes, juiced (Try one, and then add to taste, it always varies)
A Drizzle of Olive Oil
Spike (sometimes if for whatever reason, if it is lacking that "Umph", I had a dash or two of Spike, which usually helps)

Buffalo Chicken Dip

From: thegirlwhoateeverything
1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)
3/4 cup shredded Cheddar cheese
blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 20 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.

Brownie Peanut Butter Cups

From: BakeorBreak

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites just bake for less time. I tried both but overbaked the small ones.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. *Or eat them warm with ice cream.

Apple Pie Caramel Apples

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips
cinnamon sugar
1. Wash and dry apples.
2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.

...Or wrap them in cellophane and give them to your friends.

Baked Potato Soup

From: Just Cook Already


4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2% reduced-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled


preheat oven to 400 degrees

pierce potatoes with a fork; bake at 400 for 1 hour or until tender. cool. peel potatoes, coarsely mash them. discard skins.

lightly spoon flour into a dry measuring cup; level with a knife. place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. cook over medium heat until thick and bubbly (about 8 min). add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. remove from heat.

stir in sour cream and 1/2 cup onions. cook over low heat for 10 minutes or until thoroughly heated (do not boil). sprinkle each serving with cheese, onions, and bacon.

yields: 8- 1.5 cup servings.

Orange Rolls

From: Krista and Wendy Tanner

These are a labor of love but once you have perfected them (it took me a few times to get them just right...) people will adore you for making them. They mind as well be dessert but you can pass them off as a dinner roll since they are so light and wonderful. You need to plan about 4 hours from start to finish, and you want to serve them perfectly warm.

1 C Luke Warm Water
2 Packages Yeast (Turns out to be a little less than 2 Tbsp if you get yours out of the jar)
2 C Milk
1 Stick Butter
2 Tsp Salt
6 Tbsp Sugar
2 Eggs Slightly Beaten
8 Cups Flour

1 C Sugar
2 Sticks Butter
2 Tbsp Light Karo
Zest of 1 Orange
When the time comes to use the glaze you will heat this in the microwave just enough for everything to melt. I do it in small time increments. The reason for this is that you don't want your butter to get oily on the top or else it will leak out of your roll too easily and you loose all of the yummy goodness in there!

Dissolve yeast with 1 Tsp of sugar until about doubled.
Heat milk, butter, sugar and salt in microwave for 5 minutes. Allow this to cool down... It will take a while but this needs to happen so it doesn't cook the eggs or kill the yeast when you add them all together.
In a large bowl or mixer combine the yeast, eggs and the cooled down mixture. Add your flour 1 cup at a time. It might take a little more or a little less but your dough should be very sticky still... in fact kind of annoyingly sticky. My mother in law prefers to hand knead the whole thing because she puts a lot of love into her food, but I use my bosch and that works out just fine for me. Cover with your Bosch lid or a damp towel and let rise until doubled.
Punch down and divide the dough into 3 parts and roll it out on a floured surface.
When rolled out, spread with glaze, roll into a log and slice them about 1/2" thick. Try to seal it together a little or else everything will fall apart.
Place in oiled MUFFIN TIN (you will need 5 or so) and cover with wax paper. Let them rise for another 1-2 hours.
Bake at 400 degrees for 6 minutes or until lightly golden on the top. Right when you get them out dump them out right away upside down, onto your waxed paper. This helps all of the delicious glaze to settle in instead of oozing out.
ENJOY! I promise you will.

Alfredo Sauce

From: Cortney Dannels

1 pint of Heavy Cream
2 cubes of butter
3/4 pack of 8 oz. cream cheese
3/4 teaspoon of minced garlic.
Salt and pepper
Stir everything together until it starts to boil
3/4 cup of shredded parmesan
3/4 cup of grated parmesan cheese