Rhubarb Coffee Cake

Cream together:
1 stick butter
1 c. Sugar
1 c. Brown sugar

Mix dry ingredients and then add to creamed mixture:
2 c. Flour
1/2 t. Salt
1 t. Baking soda

Fold in 2 c. Rhubarb

Pour into 13 X 9 pan. Sprinkle with cinnamon and chopped pecans.
Bake at 350 for 50 min.

Hot Chicken Salad

2 c. Diced chicken
1 c. Diced celery
2 T. Diced onion
1/2 c. Mayonnaise
1 T. Lemon juice
3 boiled eggs, sliced or chopped
1/2 c. Slivered almonds
1 can cream of chicken soup, undiluted
1/8 t. Pepper
1/2 c. Crushed crackers
1/4 c. Water


Mix all ingredients except water and crackers. Put into casserole dish. Pour water over casserole. Sprinkle crushed crackers over casserole. Bake at 350 for 40 min.

Apple Dumplings

Make pastry for a two crust pie. Roll out pastry slightly less than 1/8 inch thick and cut in seven-inch squares. Cut pastry into 6 squares. Pare and core 6 medium tart juicy apples.
Place an apple on each square of pastry. (Vickie chops the apples)
Fill cavity with the following sugar and cinnamon mixture:
1/2 c. Sugar and 1 1/2 t. Cinnamon.
Dot with 1 T. Butter. Bring opposite points of pastry up over apple, moisten and seal. Place a little apart in baking dish. Pour hot syrup around dumplings.

Syrup

1 c. Water
1/4 lb. Butter
1 1/4 c. Sugar
1 1/2 t. Cinnamon
1/2 t. Nutmeg

Bake until crust is nicely browned and apples are done, about 40-45 min. In 425 degree oven. Serve warm with syrup the ice cream or whipped cream.

This is from mom (Helen Johnson)---printed in Kingsport Times News dated 9/24/86
"Helen Johnson First place winner Central Bakery at Dobyns-Bennett High School"

Go Nuts with Vickie

2 egg whites
1 Tablespoon water
1 Tablespoon vanilla
2 lb nuts (cashews, pecans, or almonds)
1 1/2 cup of sugar
2 Tablespoons cinnamon

Combine egg whites, water and vanilla and beat until frothy. Pour nuts into mixture and coat the nuts well. Combine cinnamon and sugar then pour over nuts. Coat nuts well. Bake for 45 minutes at 275 degrees. Turn nuts every 15 minutes. Cool on wax paper. Go nuts!

Prize Winning Brown Sugar Cookies

14 tablespoons unsalted butter
1/4 cup Granulated sugar
2 cup brown sugar packed
2 cup unbleached flour plus 2 Tablesoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Bacon Cream Cheese Rollups

8 oz cream cheese softened
1 tablespoon milk
25 mixed grain or white sandwich bread (remove crusts)
25 bacon strips cut in halves
2 tablespoons mayonnaise
2 teasponss garlic powder
1 small onion, minced

Combine all ingredients except bread and bacon. Stir to spreading consistency. Spread about 2 teaspoons on each slice of bread and roll up jellyroll style. Slice each roll into two equal pieces. Wrap each roll with 1/2 bacon slice. Place on broiler pan. Bake at 350°F for 30 minutes or until bacon browns. Cook best on convection setting - otherwise turn over at 15 minutes. These freeze well. Thaw before cooking.

Kickin' Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar

Grind the raw berries and onion together. Add everything else and mix.

Put in a plastic container and freeze.

Freeze until needed. Thaw morning of dinner.

The relish will be thick, creamy, and pink.

Asparagus Gratin

2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons unsalted butter, cut into bits
1/2 cup finely chopped shallots (about 2 large)
1/2 loaf french baguette, cubed
1/4 cup pine nuts (1 1/4 oz)
1/4 teaspoon black pepper
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/2 teaspoon salt
1/2 cup mascarpone cheese
Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish.

Cook asparagus in a 5- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, about 4 minutes. Drain in a colander, then transfer to baking dish and keep warm, tightly covered with foil.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over high heat until foam subsides, then cook shallots, stirring occasionally, until pale golden, about 3 minutes. Add bread and pine nuts and cook, stirring, until browned in spots, about 5 minutes. Transfer to a bowl and add pepper, 1/2 cup Parmigiano-Reggiano, and 1/4 teaspoon salt, tossing to combine.

Preheat broiler.

Toss warm asparagus with mascarpone, remaining 1/2 cup Parmigiano-Reggiano, and remaining 1/4 teaspoon salt until combined well.

Sprinkle bread-crumb mixture evenly over asparagus. Broil 5 to 7 inches from heat until topping is golden brown, 1 to 2 minutes.

Overnight Lasagna

1 # Ground beef (or turkey)
1/2 c. chopped onion
1 t. salt (optional)
1 32 oz. jar of Spaghetti sauce
2 t. oregano
1/4 t. sugar
15 oz. Ricotta cheese (or cottage cheese)
8 oz. Mozarella cheese
12 oz. lasagna noodles
1 c. water
dash pepper
1 egg, beaten
1/2 c. Parmesan cheese
1 t. parsley

Brown beef, add onion, and salt. Drain.

Combine in medium bowl:
Spaghetti sauce
oregano
water
pepper
sugar

In another bowl combine:
egg
mozarella cheese
parsley
Ricotta cheese
1/4 c. Parmesan cheese

Cover bottom of 13 X 9 pan with spaghetti sauce mixture. Alternate layers of UNCOOKED noodles, cheese mixture, ground beef, and spaghetti sauce, ending with sauce.   Top with remaining 1/4 c. Parmesan cheese.
 Cover and refrigerate overnight.

Bake at 350 for 45 minutes covered, uncover and bake another 15 minutes or until hot and bubbly.

Caramel Cream Cake

Ingredients:
1 cup finely chopped sweetened flaked coconut
1 recipe Pecan Pie Cake Batter
1 recipe Pecan Pie Filling
1 recipe Cream Cheese Frosting
1 cup finely chopped pecans, toasted
1 cup sweetened flaked coconut, toasted
Garnishes: raspberries, fresh mint sprig
Preparation
1. Stir 1 cup finely chopped coconut into Pecan Pie Cake Batter; spoon batter into 3 greased and floured 9-inch cake pans.

2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

3. Spread Pecan Pie Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with toasted pecans and toasted coconut. Garnish, if desired.

PECAN PIE BATTER
Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup finely chopped pecans, toasted
Preparation
1. Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans.

3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Use immediately.


PECAN PIE FILLING

Ingredients
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Preparation
1. Whisk together first 6 ingredients in a heavy 3-qt. saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

CREAM CHEESE FROSTING

Ingredients
1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Preparation
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Brie Apple Crisp

1 - 8 oz brie cheese round
1 each Granny Smith & Rome apples, cored & cut into 1/2 inch dice
1 C dried cranberries
1/4 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 - 4 oz pkg slivered almonds, lightly toasted
4 T butter, melted

Place brie cheese round in the center of a 9" quiche or pie pan. Set aside. Preheat oven to 350.

Stir apples & cranberries together. Add brown sugar, cinnamon, nutmeg & almonds. Gently stir until mixed well. Drizzle melted butter over all & stir until well coated.

Pour apple mixture over & around brie. Bake uncovered for 30 min. Serve immediately w/ water crackers.

Vanilla Buttercream Frosting

1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.

White Chocolate Almond Cake

Chocolate Velvet Cake Batter

1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

1 (12-ounce) package white chocolate morsels
1 cup coarsely chopped slivered almonds, toasted
Vanilla Buttercream Frosting
1 cup butter, softened
2 (16-ounce) packages powdered sugar
2/3 cup milk
1 tablespoon vanilla extract

Preparation for frosting:
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition. Stir in vanilla extract.


Spoon batter evenly into 3 greased and floured 8-inch square pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack.

Melt white chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir until smooth, and spread in a 1/4-inch-thick layer on an aluminum foil-lined baking sheet. Sprinkle evenly with almonds. Chill 30 minutes or until firm. Remove from baking sheet, and chop.

Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Press chopped white chocolate mixture into top and sides of cake. If desired, tie a decorative ribbon around sides of cake.

Waldorf Salad

Ingredients
• 2 Ginger Gold apples (Fuji will substitute)
• 1 Red Delicious apple
• 3 tablespoons cider vinegar
• 1 cup prepared mayonnaise
• 1 pinch kosher salt
• Cracked black pepper
• 3/4 cup toasted walnuts, crushed
• 1 cup golden raisins
• 2 teaspoons curry powder
• 2 stalks celery, thin bias cut
• 1/3 cup fresh mint, chiffonade
• 1/2 red onion, julienned
• 1 head romaine lettuce, heart only
Directions
Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top

Annette's Fudge

Combine:
2 c. firmly packed brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
In saucepan, pring to full boil over moderate heat, stirring constantly.
Boil for 10 min. over moderate heat, stirring occasionally. Remove from heat.
WORK VERY QUICKLY
Add:
1 jar marshmallow cream
1 t. vanilla
Stir until mixture is smooth.
Add 12 oz. package of semi-sweet chocolate chips and stir until melted. Blend in
1 c. chopped pecans.
Pour into 13 X 9 butter pan and refrigerate until set.

Have ingredients at room temp.
Keep knife in hot water and dry with paper towel for smooth cutting.

Never Fail Fudge

3 cups (1 1/2 12 oz. bags) semi-sweet chocolate chips (I usually use milk chocolate)
1 14 oz. can sweetened condensed milk
Dash salt
1 c. chopped pecans or walnuts
1 1/2 t. vanilla

Melt chips with sweetened condensed milk and salt. (microwave or heavy saucepan)
After melted, stir in vanilla and nuts. Spread evenly into wax paper-lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature

Angela's Toffee

Toffee~
2 Sticks of real butter
1 cup of sugar
5 Tblsp water
1 cup pecans (or more)
6 oz bag chocolate chips (I use semi-sweet, but can use milk chocolate)

Combine butter, sugar, and water in sauce pan. Cook over medium heat, stirring constantly until golden brown and pulls away from the sides of the pan. Approx 10-15 minutes. Stir in half the pecans and pour into a buttered 8x8 pan. Sprinkle the chocolate chips over hot toffee and spread as they melt. Sprinkle remaining pecans over the chocolate.

Oatmeal Carmelitas

Ingredients:
2 cups flour
2 cups rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, melted
2 cups semi-sweet chocolate chips
12 oz. jar caramel
1/2 cup pecans, coarsely chopped
3 tablespoons flour

Directions:
Heat oven to 350 degrees. Grease and flour a 9X13 pan or use cooking spray.
Combine flour, rolled oats, brown sugar, baking soda, and salt. Stir to combine and break up the brown sugar. Pour melted butter over the mixture and stir until well combined. Press half of the mixture into the pan, reserving the other half for topping. Bake at 350 degrees for 10 minutes. Sprinkle warm base with chocolate chips and pecans. Combine caramel with flour and pour evenly over the chocolate chips and nuts. Sprinkle remaining oat mixture over top. Bake for 18-22 minutes. Let cool before cutting.

Beary Special Honey Oatmeal Raisin Cookies

2 c. rolled oats, blend 1 cup in blender
1/2 c. honey
3/4 c. brown sugar
1 c. butter
1 t. salt
1 c. flour
2 eggs
4 T. milk with 1 t. baking soda added to it
1 c. raisins (or nuts, or choc. chips, optional)

Cream together sugar and butter. Add eggs, honey, salt, milk, and soda. Mix. Add flour, mix again. Stir in oats and raisins. Refrigerate dough 1 hour. (A MUST!)
Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 10-12 min.

This is Bella's first recipe on our blog.

Verla's Potato Soup

2 Large Potatoes
Cook until soft and mash. Retain water.

Melt 1 stick butter.
Add 1/2 c. flour
1 1/2 t. salt
1/8 t. pepper
Add 5 c. milk
Stir constantly. Then stir in potatoes.

Praline Turtle Cake

Ingredients:

1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s) (14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted

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

Directions

1.Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
2.Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Spiced-up Healthy Soup

14 Servings
Prep: 15 min. Cook: 40 min.

Ingredients:
1 medium onion, chopped
1/3 cup medium pearl barley
4 garlic cloves, minced
2 tablespoons canola oil
5 cans (14-1/2 ounces each) Reduced-Sodium Chicken Broth
2 boneless skinless chicken breast halves (4 ounces each)
1 cup dried lentils, rinsed
1 jar (16 ounces) picante sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup minced fresh cilantro or parsley
8 cups chopped fresh spinach
Directions
In a Dutch oven, saute onion and barley in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, chicken and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken is no longer pink. Remove chicken and set aside.
Add the picante sauce, garbanzo beans and cilantro to soup; cover and simmer 10 minutes longer or until barley and lentils are tender.
Shred chicken with two forks. Add spinach and chicken to soup. Simmer, uncovered, for 5 minutes or until spinach is wilted. Yield: 14 servings (3-1/2 quarts).

Thick Cut Out Cookies

1 c. butter
1 c. sugar
1 egg
1 T. milk
3 c. flour
1 1/2 t. vanilla
3/4 t. baking powder

Icing:
1 T. butter
1 t. vanilla
2 1/2 c. powdered sugar
3 T. milk

Beat butter and sugar until light in color, next add everything except the flour and mix well. Gradually add the flour, beating until it starts to form a ball. Split in half; wrap in waxed paper, refrigerate for 2 hours. Roll out with powdered sugar on surface to about 1/4 inch thick. Bake for 10 min. at 375 on parchment paper lined baking sheet. Rotate the halfway through baking.

This is from Angela, the perfect cookie baker. :-)
Hers are SO good. I love, love to eat them. I HATE making them!
My husband loves them, too.

Skinny Minnie Tortilla Soup

Skinny Minnie Tortilla Soup



(1) 16-oz can fat-free refried beans

(1) 14.5-oz can low-fat chicken broth

5 oz Chicken, cooked and diced

(1) 11-oz can whole kernel corn, with liquid

(1) 15.5-oz can black beans, rinsed and drained

3/4 cup Salsa

2 cups Light Shredded Mild Cheddar Cheese, divided

Low-fat or baked tortilla chips



Combine first six ingredients in a 3-quart pot. Bring to a boil over medium heat, stirring until the refried beans are completely mixed with the other ingredients. Turn down the heat to low and simmer for 10 minutes, stirring occasionally. Add 1 cup of the cheese, and stir until melted. Remove from heat. Crumble 3 to 4 chips in bottom of each serving bowl. Ladle soup over chips, and sprinkle with remaining cheese. Garnish with fat-free sour cream, if desired.

Makes 8 servings

Chocolate Pecan Pie

1 c. sugar
1/4 c. flour
1/3 c. cocoa powder
1/2 t. salt
3 eggs, beaten
1/4 c. butter, melted
3/4 c. dark corn syrup
3/4 c. cream or evaporated milk
1 t. vanilla
1 c. pecans (you may use more, if desired)
1 9-in. pie shell, unbaked

Sift together dry ingredients. Combine eggs, butter, syrup, cream, and vanilla. Add dry ingredients to mixture and blend well. Add pecans. Pour into pie shell. Bake at 425 for 40 min. (it sets up as it cools so it may seem a little underdone when you remove from oven)

Ricotta Mini Cakes

2-1/4 c flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1/2 c unsalted butter,softened
1 c sugar
1 egg
1c ricotta cheese
1 tsp vanilla

Glaze:
2 c confectioners sugar
3 T. milk
--------------------------------------------------------------------------------
Cookies:
Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Whisk flour,baking powder,baking soda and salt together.
Beat butter and granulated sugar together till blended. Add egg,ricotta and vanilla,beating until combined.
On low speed,add flour mixture and beat till blended. Drop by tablespoonfuls onto prepared pans. Bake for 14 mins or until lightly browned around edges. Let cool on sheets 3 mins.,then remove to rack to cool completely.

Glaze: Beat conf. sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze is hardened, if you can resist that long.

One Pan Brownies

2 (1 0z.) squares unsweetened chocolate
1/2 c. butter (1 stick)
1 c. sugar
2 eggs
1/2 c. flour
1/8 t. salt
1 t. vanilla

Spray 8 inch square pan with cooking spray; set aside. Melt butter and chocolate over low heat. Remove from heat and add sugar. Beat in eggs; add flour, salt, and vanilla. Pour into greased pan. Bake at 350 for 25 min. While brownies are cooling, make frosting.

Frosting: Melt a additional square unsweetened baking chocolate with 2 T. butter in saucepan. Remove from heat; blend in 1 1/2 c. powdered sugar and 2 T. hot water with wire whisk until very creamy. Add 1 t. vanilla and spread over cooled brownies.

Turtle Pretzel Sticks

1 bag caramels -- (14 oz.)
2 teaspoons water
Nonstick cooking spray
1 bag pretzel rods -- (10-ounce)
1 1/2 cups chocolate chips (I like to use milk
chocolate)
2 teaspoons vegetable shortening (not butter)
1 cup very finely chopped pecans

Unwrap caramels and place in a 2-cup glass measuring cup. Add water. Microwave on High (100 percent) power 2 to 3 minutes, stirring every minute, until caramels are melted and smooth. (For ease of stirring, coat spoon with cooking spray.)

Coat a sheet of foil with cooking spray. Dip half of each pretzel into hot caramel; twirl to coat. Let excess drip from pretzel, and then place on coated foil.

Place chocolate chips and shortening in a clean 2-cup glass-measuring cup. Microwave on High for 1 1/2 to 2 minutes or until shortening melts, stirring after 1 minute. Stir until chocolate melts. Dip caramel- coated end of pretzel sticks in chocolate; roll tips in nuts. Refrigerate immediately. Remove from refrigerator about 10 minutes before serving.

Yield: 24 pretzel sticks.

These make a wonderful treat to give to your guests if you have a Christmas party. Put them in a clear bag (approved for food) and close with a Christmas ribbon or colorful twist tie.

Apple Dapple Cake

Ingredients
1 cup vegetable oil
1/2 cup butter, softened
1 1/2 cups white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups diced apple without peel
1 cup flaked coconut
1 cup raisins
1 cup chopped walnuts

Glaze (optional)
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
2.Combine oil, butter or margarine, and sugar together. Beat well with a mixer. Add eggs, flour, baking soda, salt, and vanilla; mix well. Stir in apples, coconut, raisins, and walnuts. Pour batter in prepared pan.
3.Bake for 90 minutes. Remove cake from oven. Let it cool in the pan for a few minutes, and then remove from pan.
4.If desired, make glaze. In a small saucepan, heat brown sugar, butter or margarine, and milk. Bring mixture to boil, and stir for 1 minute. Pour over warm cake.

Golden Chocolate Cake

Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
4 eggs
1 cup (8 ounces) sour cream
1/2 cup canola oil
1/2 cup water
3 milk chocolate candy bars (1.55 ounces each), chopped
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
1 cup flaked coconut
Confectioners' sugar, optional
Directions
In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired. Yield: 12 servings.
If you omit dusting with sugar, you can use the following to glaze.

Glaze
3 T. butter, melted
2 1/4 c. conf. sugar
3 T. water or milk
1 1/2 t. vanilla
Mix together and pour over cake.

This recipe was given to me by Lois Ring. SO delicious!

Monster Cookies

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Servings: 36


Ingredients
■2 sticks (1/2 Pound) Butter (salted) Softened
■½ cups White Sugar
■1-½ cup Brown Sugar, Packed
■2 whole Large Eggs
■1 Tablespoon Vanilla Extract
■1-½ cup All-purpose Flour
■½ teaspoons Baking Soda
■1 teaspoon Baking Powder
■2 teaspoons Kosher Salt
■1-½ cup Oats (either Quick Or Regular)
■½ cups M & M's (more To Taste)
■½ cups Pecans, Chopped (more To Taste)
■¾ cups Chocolate Chips (milk Or Semi-sweet)
■½ cups Peanut Butter Chips
■2-¼ cups Rice Krispies
Preparation Instructions
Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Directions:
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

6 servings
Prep. time: 35 min.
Cook: 3 hours

Layered Spicy Black Bean Dip

Ingredients
1 (8-oz.) package cream cheese, softened
1 (16-oz.) jar spicy black bean dip
1/2 (8-oz.) package shredded Mexican cheese blend
Toppings: sliced green onions, chopped tomatoes, sliced black olives
Assorted tortilla and corn chips
Preparation
1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips
Makes 8 servings.
Prep time: 10 min.

Sister Schubert's Grape Chicken Salad

A mouth-watering spread for lunch or brunch!

Ingredients
6 chicken breasts
Sister's Seasoning Mixture (see below)
4 tablespoons reserved pan juices
1½ cups finely chopped celery
1/3 cup sweet pickle relish
2 hard-boiled eggs, finely chopped
½ cup mayonnaise, or to taste
1 cup green seedless grapes, halved
½ cup grated Gruyère cheese, optional
1 cup sliced almonds, toasted
1 Package Sister Schubert’s Parker House Style Rolls, sliced in half and toasted

Sister’s Seasoning Mixture
¼ teaspoon tarragon
¼ teaspoon lemon pepper
½ teaspoon salt
¼ teaspoon Greek seasoning (Cavender’s brand is a favorite)
¼ cup fresh lemon juice
2 teaspoons Worcestershire sauce
Preparation
1. Preheat oven to 350°F. Mist a pan with non-stick vegetable spray. Mix all ingredients of Seasoning Mixture and season chicken.
2. Bake 20 minutes or till chicken is cooked through. Reserve 4 tablespoons pan juices. Chill chicken and chop.
3. In a bowl toss next 6 ingredients with chicken; add more mayonnaise if desired.
4. Top each roll with cheese and 1 tablespoon chicken salad. Garnish with almonds.
Makes 32 small or 16 large open-faced sandwiches

Chicken Spaghetti

1 chicken, cooked & deboned or 4-5 boneless chicken breasts, cooked

8 oz pkg. spaghetti

1 green pepper (optional), chopped finely

1 small onion, chopped finely

1 small can mushrooms, drained

1 jar diced pimento, drained

1- 10 oz can cream of mushroom soup

1-1/2 cup grated cheddar cheese (or more if desired)

1 cup chicken broth



Directions:

Cook chicken and rough chop when cooled.

Preheat oven to 350 degrees.

Cook spaghetti according to package directions.

While spaghetti is cooking, saute pepper and onion in 1 Tablespoon butter.

Mix all ingredients together reserving 1/2 cup of cheese for top of casserole. Pour into greased 2 quart casserole dish, top with remaining cheese, and bake 30 minutes at 350 degrees.

Reese Peanut Butter Cereal Bars

The recipe is Reese Peanut butter Cereal bars -
1 cup sugar
1 cup peanut butter (I like to use crunchy, but you can use creamy)
1 cup Karo syrup
1 T. vanilla
7 cups Reese Peanut butter cereal
Bring the first 3 ingred. to a boil .Stir often cause it can scorch. Let boil for 1 to 2 min., then remove pan from heat and stir in the vanilla. Pour mixture over cereal and coat. You can make individual "cookies" by dropping spoonful on wax paper, but thats too time consumong for me, so I just spread into a large pan (cake pan) and let cool. It's SO easy - but very addicting!!!!!!!!!!!

An original from Ruthann . . . SO good!

Bacon Cheese Dip

1 pound of bacon, fried and crumbled
2 to 3 green onions, chopped
1 small pkg. sliver almonds
3 cups shredded sharp cheddar cheese
1 1/2 to 2 cups mayonnaise

Mix all ingredients and chill. Serve with corn chips.

Hot Saucy Swedish Meatballs

4 (4x4-inch) sandwich slices white bread
1/4 cup cream
1 1/2 pounds ground round
1 tbs onion, minced
1 2 teaspoon salt
2 eggs, slightly beaten
5 tbs butter
3 tbs flour
2 cups beef bouillon
1/2 tsp Tabasco sauce
1 tbs dry mustar
1 tbs white horseradish
1/4 tsp celery salt

Trim crusts from the bread and soak slices in cream for approximately 4 minutes. Mix the softened bread with the ground round, onion, salt, and eggs. Form into 1-inch balls. Melt the butter in a skillet and saute the meatballs until they are brown. Reserve pan drippings. To prepare the sauce, combione the flour with ther beef bouillon in a large saucepan. Bring the mixture to a boil, sitrring constantly, until smooth. Add the Tabasco, mustard, horeradish and celery salt; sitr. Add the meatballs with pan drippings to the sauce. Simmer gently for 3 minutes. Transfer the meatballs and sauce to a chafing dish and serve hot.

Yield: 5 dozen

Hot Jalapeno Crab Dip

1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos ( this will be extremely hot - you might want to reduce this amount)
1/4 pound Monterey Jack cheese with jalapenos, grated
1 tsp Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated

Preheat the oven to 350 degrees. Conbine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt and mayonnaise in a medium-xize mixing bowl. Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.

Yield: 8 appetizer servings

Cheese Strips

6 slices crisp-fried bacon, crumbled
8 ounces sharp Cheddar cheese, shredded
2 to 3 tablspoons chopped onion
3/4 cup chopped almonds
3/4 cup mayonnaise
2 tsps Worcestershire sauce
Salt and pepper to taste
1 (24 ounce) loaf thinly sliced bread, crusts trimmed

Combine bacon, cheese onion, almonds, mayonnaise, Worcestershire sauce, salt and pepper in bowl; mix well. Spread bacon mixture on bread slices; cut into 1 1/2 inch strips. Place on baking sheet. Freeze until firm. Preheat oven to 400 degrees. Bake for 10 minutes.

Yield: 25 servings

Pizza Rounds

1 pound hamburger
1 pound sausage
1 tsp basil
1 tsp oregano leaves
1/2 tsp garlic powder
1 pound Velveeta Cheese
2 loaves Pepperidge Farm Party Rye

Brown and drain hamburger and sausage. Add other ingredients and stir over low heat. Spread on bread. Freeze on cookie sheets at this point and transfer to plastic bags later. When ready to serve, heat under broiler until bubbly.

Yield: About 4 dozen pieces

Trout with Pine Nuts

TROUT WITH PINE NUTS AND RICE STUFFING, ROASTED RED PEPPERS, AND FENNEL
• Nonstick vegetable oil spray
• 2 large red bell peppers, cut into 1/2-inch-wide strips
• 1 large fennel bulb, thinly sliced, 1/4 cup fronds chopped
• 1 tablespoon extra-virgin olive oil
• 1 cup cooled cooked white rice (about 1/3 cup uncooked)
• 2 tablespoons pine nuts, toasted
• 2 3/4 to 1 pound whole boneless trout
1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and 1/4 cup chopped fennel fronds in bowl. Season stuffing with salt and pepper.
2. Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle inside of trout with salt and pepper. Spoon stuffing into trout cavities. Fold trout to enclose stuffing. Roast until trout are opaque, about 20 minutes. Open each trout and cut lengthwise in half. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable mixture alongside.
Makes 4 servings.

Spinach Maria

• 2 1/2 (10-ounce) packages frozen chopped spinach
• 2 1/4 cups milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon granulated garlic
• 7/8 teaspoon crushed red pepper
• 1/4 medium yellow onion
• 1/2 tablespoon butter
• 2 1/2 tablespoons melted butter
• 3 tablespoons flour
• 4 ounces Velveeta
• 4 ounces cheddar cheese
• 2 ounces Monterey jack
• 3/4 cup grated Monterey jack (for topping)
This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!
Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 deg.) Reduce heat and simmer. Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in sm. saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 deg. F for 15-20 minutes until hot and bubbly

Jewish Pound Cake

Makes 12 to 16 servings
Preparation time: 15 minutes
Baking time: 47 to 53 minutes
Assembly time: 2 minutes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3/4 cup sugar
1/2 cup vegetable oil
4 large eggs
1 tablespoon unsweetened cocoa
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup sweetened flaked coconut
1 cup finely chopped pecans
Topping
1 tablespoon confectioners' sugar
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray (or brush with shortening), then dust with flour. Shake out the excess flour, and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, sugar, oil, eggs, cocoa, cinnamon, vanilla, and coconut in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more. The batter should be thick and well combined. Add the nuts and blend on low for 20 seconds. Pour the batter into the prepared pan, and place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 47 to 53 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a small rack to cool 30 minutes.
4. To garnish, if desired, dust the confectioners' sugar on top of the cake. Slice and serve

Lemon Love Notes

Crust:

1/2 cup butter
1 cup flour
1/4 cup powdered sugar
Combine above ingredients and pat into an 8X8 pan.
Bake 15 minutes @ 350 degrees

Filling:
1/2 tsp baking powder
2 eggs
1 cup sugar
3 tbsp flour
2-3 tbsp real lemon concentrate
Mix above ingredients and pour on top of baked crust. Bake 25 minutes @350 degrees.

Let cool 10-15 minutes before icing.

Icing:
3/4 cup powdered sugar
1 tbsp butter melted
1 1/2 tsp milk
vanilla

I pour the icing on and then turn the pan around to cover the whole top.

I usually double the recipe and use a 13X9 pan

Browine Bottom Ice Cream Cupcakes

Brownie Bottom Ice Cream Cupcakes

You’ll need:

24 foil cupcake liners

Brownie Batter

1/2 gallon of your favorite ice cream flavor. I chose Coffee Ice Cream

An ice cream scooper, small spoon, and warm water

A freezer

Chocolate Ganache

Whipped Cream

Here’s the Step by Step Situation:

First make the brownie batter. Line two cupcake pans with the foil cupcake liners. Into each cupcake liner, scoop 1 Tablespoon of brownie batter. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.

Let the brownies cool in the cupcake pans to room temperature. Once cool, place in the freezer (still in the cupcake pans) for 30 minutes. When you place the cupcake pans in the freezer, remove the ice cream you’re using and place in the refrigerator to soften.

When ready to assemble the cupcakes, remove the cupcake pans with foil lined brownie cups from the freezer. Remove the ice cream from the fridge. Run the ice cream scooper under hot water and working quickly, portion a small scoop of ice cream into each foil lined cup, while still in the cupcake pan. The cupcake pan will help the Ice Cream Cupcake hold its shape. You may need to rinse the scooper under hot water in between scoops for easy portioning. Quickly smooth the scoops of ice cream with the back of a small spoon also rinsed in warm water and return the ice cream cupcakes quickly to the freezer.

Let the newly formed Ice Cream Cupcakes refreeze for 45 minutes to an hour. In this time you can make the chocolate ganache and whipped cream. Let the ganache come to just around room temperature, and let the whip cream rest in the fridge until serving time.

Once the cupcakes are refrozen and nice and firm, remove from the freezer and top with a teaspoon of chocolate ganache. Smooth over the cupcake. Return once again to the freezer.

To serve, remove the cupcakes from the freezer about 5 minutes before you’d life to serve them. Finish with a dollop of whipped cream and serve. Carefully peel the foil from the cupcake and enjoy… with napkins. Yum

Fudgy Brownie Bottoms


■3/4 cups all purpose flour
■1 teaspoons baking powder
■1/2 teaspoon salt
■1/2 cup (1 stick) unsalted butter
■3 ounces unsweetened chocolate, chopped
■2 large eggs plus one egg yolk
■1 1/8 cups sugar
■1 teaspoons vanilla
Preheat oven to 350°F. Line two cupcake pans with foil cupcake liners. Combine first 3 ingredients in small bowl. Stir butter and chocolate in a bowl set over simmering water, creating a double boiler. Heat until melted and smooth. Beat eggs, sugar and vanilla in large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Scoop 1 Tablespoon of batter into each foil liner. Bake until toothpick inserted into center comes out with moist crumbs attached, about 6 to 8 minutes. Cool to room temperature, then place in the freezer for 30 minutes before scooping the ice cream on top.
Chocolate Ganache

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands. Scoop by the teaspoon full onto the ice cream cupcakes. Spread and refreeze until ready to serve.

Sweetened Whipped Cream

3/4 cup heavy cream

2 Tablespoons powdered sugar

dash of vanilla extract

Whip heavy cream for 3 minutes. Add powdered sugar and vanilla extract and continue to whip until thick whipped cream forms. Dollop onto Ice Cream Cupcakes just before serving.

Mississippi Mud Cake

Makes 15 servings

Ingredients
1 cup chopped pecans
1 cup butter
1 (4 oz.) semisweet choc. baking bar, chopped
2 c. sugar
1 1/2 c. AP flour
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla
3/4 teaspoon salt
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting

Place pecans in a single layer on baking sheet. Bake at 350 for 8-10 min. or until toasted. Watch VERY carefully. They burn easily. Personal experience speaking here.

Microwave 1 c. butter and semisweet choc. in large microwave safe glass bowl at high 1 min. or until melted and smooth, stirring every 30 sec.

Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15 X 10 X 1 jelly roll pan.

Bake at 350 for 20 min. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8-10 min. or until golden brown. Drizzle warm cake with Chocolate Frosting (see recipe below) and sprinkle evenly with toasted pecans.

Chocolate Frosting
1/2 c. butter
1/3 c. unsweetened cocoa
1/2 c. milk
1 16 oz. pkg. powdered sugar
1 t. vanilla

Stir together first 3 ingredients in a med. saucepan over med. heat until butter is melted. Cook, stirring constantly, 2 min. or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at med-high speed with an electric mixer until smooth.

Cinnamon Coffee Cake

1--18.25 pkg. yellow cake mix
1 --3.4 oz. pkg. instant vanilla pudding
1 --3.4 oz. pkg. instant butterscotch pudding
4 eggs
1 c. water
1 c. veg. oil
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans

Preheat oven to 350. Grease a 13 X 9 pan, or a 10 inch Bundt pan.
Stir together in mixing bowl, cake mix and pudding mixes. Add eggs, oil, and water. Mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour half the batter into pan, spread evenly. Sprinkle with half the nut mixture. Repeat.
Bake for 20 min. at 350. Turn oven to 325 and bake an additional 35-40 minutes.

Glaze:

1.Melt 2 tablespoons of butter
2.Sift 1 cup of powdered sugar into bowl.
3.Add the melted butter to the powdered sugar.
4.Add 1 tablespoons of milk.
5.If desired, add 1/2 teaspoon vanilla.
6.Beat until smooth and creamy, adding a little more milk if necessary.
7.Drizzle over cooled cake.

Cinnamon Coffee Cake

1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
1 (3.4 oz.) package instant butterscotch pudding mix
4 eggs
1 c. water
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans (or walnuts)

Preheat oven to 350. Grease a 13 X 9 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix and the 2 pudding mixes. Add the eggs, oil, and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the remaining batter, and sprinkle with the remaining nut mixture.

Bake for 20 min. in the preheated oven, then turn the oven to 325 and bake an additional 35-40 minutes.

Confetti Dip

1 can white shoepeg corn, drained
1 can rotel, drained
1 pkg dry ranch dressing
1 8oz.container sour cream
1 8 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese
finely chopped red onion to taste (optional)
Mix together and chill overnight.

Can be served with chips, crackers, or Scoops.

Praline Bars

Line jelly roll pan with graham crackers, separated

Boil the following together for 3 minutes:
2 sticks melted butter (no margarine)
1/2 c. sugar

Pour this over crackers and spread, sprinkle with 1 c. chopped pecans.

Bake at 325 for 12 minutes.
Remove from pan to waxed paper after removal from oven. Wait 1-2 minutes.
Optional, sprinkle with chocolate chips and let chocolate chips soften and spread chocolate.
SO easy, so good!

Fresh Apple Cake

Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Christmas Gorp

1 & 1/2 c. white chocolate baking morsels
3/4 c. creamy peanut butter
1/4 c. plus 2 T. butter
1 T. honey
1/4 t. ground cinnamon (optional)
8 c. Crispix (or other crispy corn and rice cereal squares
1 8 oz. pkg. pretzel-flavored fish-shaped crackers (3 cups)
1 & 1/2 c. powdered sugar
2 c. salted, roasted almonds with skins
2 c. red and green candy-coated chocolate pieces
1 & 1/2 c. sweetened dried cranberries (or raisins)

Combine first 4 ingredients and cinnamon, if desired, in a heavy saucepan. Cook over med. heat, stirring until morsels and butter melt. Place cereal and crackers in a large bowl; add melted white chocolate mixture. Stir until well coated. Let cool slightly.

Place powdered sugar in a large zip-top plastic bag. Add coated cereal mixture in batches; seal bag, and toss well to coat. Combine sugar-coated cereal mixture, almonds, and remaining ingredients in a large bowl. Stir gently to blend. Store in an airtight container.

Grilled Cedar-Planked Salmon

1 untreated cedar plank (approx. 14x7x1)
1/2 c. Sun-dried tomato dressing
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped sun-dried tomatoes
1 T. oil
1 Salmon filet (2 lb.), 1 inch thick

Immerse plan in water, placing a weight on top of plank to keep it submerged. Soak 4 hours or overnight.

Heat grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of plank with oil; top with fish. Place on grill; cover grill with lid.

Grill 10 min. Brush fish with dressing mixture; grill 10 min. or until fish flakes easily with fork.

NOTE: Keep a spray bottle of water close at hand if needed for flare-ups. The longer you soak the cedar plank, the better.

Apple Cake in an Iron Skillet

4-5 whole Granny Smith apples, peeled, cored, and cut into 6 equal pieces
1&3/4 stick butter
3/4 c. sugar

For the cake:
1 stick butter
2/3 c. sugar
1&1/2 t. vanilla
2 large eggs
1/2 c. sour cream
1&1/2 c. AP flour
1&1/2 t. baking powder
1 t. salt
1/2 t. cinnamon
1 whole small Granny Smith apple, peeled, cored, and finely chopped

Preheat oven to 375.
In a 9 or 10inch skillet, melt 1 3/4 sticks butter over low heat. Add 3/4 c. sugar to the pan and stir, then place apple slices , wedge side down, in the pan. Don't pack them too tightly, but try not to leave overly large gaps. Allow this to cookover low/med heat while you make the cake batter.

In mixer bowl, beat 1 stick butter and 2/3 c. sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over top, then spread gently so batter is evenly distributed. Bake 20-25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skilled for 5 minutes, then invert onto serving plate.
Serve warm with vanilla ice cream.
Got this one from Pioneer Woman. Sounds wonderful!

Strawberry Romaine Salad

For the dressing:
3/4 c. sugar (or granular Splenda)
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper

For the salad
1 large head romaine lettuce, washed and torn into bite-sized pieces
1 pint strawberries, sliced
1 c. (4 oz.) shredded Monterey Jack cheese (or Feta, or Gorgonzola)
1/2 c. English walnuts, toasted (or almonds)
11 oz. can mandarin oranges, drained (optional)
6 oz. dried cranberries
1/2 small red onion

Combine all dressing ingredients in jar, secure the lid, shake to blend.

Combine all salad items in a large bowl. Toss with dressing; serve immediately.

Salad by Connie Nash

1 Bag Romaine
1 Bag Spinach
3 Granny Smith Apples, diced
8 oz. Mozarella cheese
4-6 oz. Dried Cranberries
4-6 oz. Sunflower Seeds or cashews
11 oz. can Mandarin oranges, drained

Toss together.

Dressing:
3/4 c. oil
3/4 c. sugar (or Splenda)
1/2 c. Cider Vinegar
1 T. poppy seeds

Optional Dressing:
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper
Combine all ingredients in a jar, secure the lid and shake to blend.

Zucchini Bread

3 eggs
2 c. sugar
2 c. shredded zucchini
3/4 c. vegetable oil
1 T. vanilla
3 c. AP flour
1 T. Baking powder
2 t. ground cinnamon
1 t. baking soda
1 t. salt
3 T. sesame seeds

Beat eggs in large mixer bowl until foamy. Beat in sugar, zucchini, oil, and vanilla. Stir in remaining ingredients except sesame seeds. Pour batter into greased and floured loaf pan--9 X 5 X 3. Sprinkle sesame seeds over batter. Bake until toothpick comes out cleans, about 1 hour and 15 minutes. Cool in pan 10 min., remove from pan. Cool completely on wire rack. Makes 1 loaf.
(I use smaller loaf pans and get 2 breads.)
Bake at 350 for 1 hour & 15 minutes.

Terry's Chocolate Chip Cookies

1 c. white sugar
1 c. brown sugar
1 c. Crisco (no substitutes)
Cream these together.

Add to the items above:
2 eggs
1 T. vanilla
1 1/4 c. oatmeal

Add to the items above:
2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt

Mix in 1 c. chocolate chips

Bake at 350 for 13-16 minutes (just until lightly golden brown). Let cool for 2 minutes before moving from pan.

Chocolate Lover's Cheesecake

Ingredients:
3 packages (8 oz.) cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla
2 cups (12 oz. pkg.) Mini semi-sweet chocolate chips, divided
2 T. whipping cream

1 9 inch deep-dish graham cracker crust (homemade is preferable)

Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. mini chocolate chips; pour into crust.

Bake 10 min. Without opening oven door, reduce temparature to 250; continue baking 30 min. or just until set. Remove from oven to wire rack. Cool completely. Cover, refrigerate until thoroughly chilled.

Place remaining 1/3 c. chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool sllightly, spread over top of cheesecake. Refrigerate 15 min. or until topping is set. Cover; refrigerate leftover cheesecake.

YUMMY!!! Oscar loves cheescake, so we tried this new recipe. It's a keeper.
Very attractive, too.

Turtle Brownies

1 box (13 X 9) size brownie mix
Prepare as directed. Do not use cake like directions.

1 bag (14 0z.) caramels, unwrapped
1/4 c. whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 c. coarsely chopped pecans

Heat oven to 350. Spray bottom and sides of 13 X 9 inch pan with baking spray or grease and flour. Mix brownie mix as directed. Spread 1/2 of the batter (about 1 1/2 c.) in pan. Bake 15 minutes.

In large microwavable bowl, microwave caramels and whipping cream uncovered on high 2-3 minutes, stirring occasionally, until smooth.

Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 c. of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 c. chocolate chunks and 1/2 c. pecans.

Bake 33-36 minutes or until center is almost set. Cool 1 hour at room temp. Cover; refrigerate 1 hour before serving. Cut into 6 rows by 6 rows. Store covered at room temp.

Apple Spinach Salad

1 bag Romaine lettuce
1 bag Spinach
3 Granny Smith apples, diced
1 bag dried cranberries
1 bag sunflower seeds or cashews
Mix together.

Dressing
3/4 c. oil
3/4 c. sugar
1/2 c. cider vinegar
1 T. poppy seeds

Alt. Dressing
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional) I do not add the salt
1/2 t. paprika

1/4 t. ground white pepper

Strawberry Cream Brunch Cake

Prep time: 20 minutes
Start to Finish: 1 hr. 35 min.
16 servings

Cream Cheese Filling
1 8 oz. package cream cheese, softened
1/4 c. Sugar
2 T. AP flour
1 egg

CAKE
2 1/4 c. AP flour
3/4 c. sugar
3/4 c. butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1 egg
1/2 c. strawberry preserves
1/2 c. sliced almonds

Heat oven to 350. Grease bottom and side of 10 inch springform pan or 11 X 7 inch (2 qt.) glass baking dish with shortening; lightly flour. In small bowl, mix filling ingredients until smooth; set aside.

Mix the 2 1/4 cups of flour with 3/4 cup of sugar. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Remove 1 cup of the crumbs for the topping. Then stir the baking powder, baking soda, and salt into the remaining crumbs. Blend in the sour cream, almond extract, and egg. Spread the batter over the bottom of the pan and 2 inches up the side, about 1/4 inch thick. 

Pour filling over batter. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and almonds; sprinkle over preserves.

Bake springform pan 50-60 min.
11 X 7 inch dish 35-45 min., or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cooled. Store covered in refrigerator

I ate this at Wanda's home one time. BIG mistake!

Blackberry Cobbler

Blackberry filling:
4 c. blackberries
1/2 c. sugar
1 1/2 T. flour
1/8 t. ground allspice

Mix together and set aside.

Biscuit topping:
1 1/2 c. AP Flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
6 T. cold, unsalted butter cut into pieces
3/4 c. heavy cream

Mix together until crumbly. Add cream and toss with fork.

Add blackberry filling to 13 X 9 pan. Spoon biscuit topping over this.

Bake 375 for 45 minutes.
Serve with vanilla ice cream.

Red Velvet Cupcakes

24 liners for cupcakes
1 package plain German Chocolate cake mix
1 small package Vanilla instant pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
1 oz. (1 bottle) red food coloring
3 large eggs
1 c. miniature semi-sweet chocolate chips

Preheat oven to 350. Line cupcake pan with paper liners.

Place cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in large mixing bowl. Mix on low speed for 1 minute. Scrape down sides, if necessary, mix for another 2 minutes on medium speed. Fold in chocolate chips. Fill cupcake paper liners about 2/3 full.
Bake 18-20 minutes or until they spring back when lightly touched.
Place cupcake pans on cooling racks for 5 minutes. Remove cupcakes and place on cooling racks for another 15 minutes before frosting.
I (again) use the classic cream cheese frosting.

Triple Decker Strawberry Cake

Solid vegetable shortening for greasing the pans
Flour for dusing the pans
1 package (18.25 oz) plain white cake mix
1 --3oz. package of strawberry gelatin
4 T. AP Flour
1 c. vegetable oil
1/2 c. sugar
1/2 c. milk
4 large eggs
1/2 c. finely chopped fresh strawberries and juice

Place rack in the center of oven and preheat to 350. Grease and flour 3-9 inch round cake pans.

Place cake mix, strawberry gelatin, flour, oil, eggs, sugar, milk, strawberries and juice in large mixing bowl. Mix on low speed for 1 minute. Stop and scrape down sides, increase speed to medium and mix for 2 additional minutes. Divide batter evenly into the three pans. Bake 33-35 minutes, or until the cakes spring back when lightly pressed with your finger. Run a dinner knife around the edge of each layer; place each pan on cooling rack for 10 minutes. Then invert onto cooling rack; invert again so that the cakes will cool right side up. Let cool for 30 minutes more.

I use the classic cream cheese frosting with this cake--I doubled the recipe so I wouldn't run short with the 3 layers.

Cornbread Salad

4 c. cornbread
15 oz. corn
15 oz. black beans
15 oz. kidney beans
15 oz. pinto beans
1 large onion
4 small tomatoes
1 red bell pepper
1 green bell pepper
2-1 oz. packages of dry Ranch dressing mix
1 1/2 c. low-fat mayo
8 oz. lite sour cream
1 c. shredded Cheddar cheese

Combine beans and corn. Combine onions, tomatoes, and peppers, set aside. Crumble cornbread in bottom of large clear glass bowl. Cover cornbread with beans and corn mixture. Next onions, tomatoes, and peppers, etc.
Mix in small bowl, dry dressing mix, mayo, and sour cream. Spoon over top of salad. Sprinkle with cheese.
Cover with plastic wrap to store.

Green Bean Bundles

Whole Green Beans (I use frozen--you can use fresh)--2-3 lbs.
1 pound bacon
1 bottle of Catalina Dressing


Preheat oven to 375. Slice bacon in half. Bundle 6-7 green beans together and wrap bacon around the middle. Secure with a toothpick, if desired. Arrange bundles in a single layer in a baking pan or dish. Pour dressing over bundles, making sure each is covered.

Bake at 375 for 30 minutes or until bacon is done.

Your guests will be impressed!

Pork Tenderloin

3/4 - 1 lb. Pork Tenderloins
Cavender's Greek Seasoning (salt-free)

Sprinkle each tenderloin with seasoning.
Wrap each tenderloin in plastic wrap. Place in refrigerator for several hours.

Grill tenderloins, turning frequently, for about 18 minutes, or until instant-read thermometer inserted into the thickest part reads 155 degrees. Transfer to platter and allow meat to rest for 10 minutes before slicing.

Serve with mom's potato dinner rolls (on this blog) or you can cheat and use Sister Schubert's rolls.
Serve with mustard, horseradish sauce, or favorite bbq sauce.

These were a HUGE hit at Blake's graduation party. 5/8/2010.
Thanks, Vickie.

Upside Down German Chocolate Cake

1 1/2 c. chopped pecans
1 1/2 c. flaked coconut
1 package German chocolate cake mix
8 oz. package cream cheese
1 stick butter, melted
1 pound conf. sugar

Preheat oven to 350. Grease and flour a 13 X 9 pan.

Spread coconut evenly over bottom of pan. Sprinkle with pecans. Prepare cake mix according to directions on box. Pour over coconut and nuts.

Combine cream cheese and melted butter in medium bowl. Beat at low speed until creamy. Add sugar, beat until blended and smooth. Drop by spoonfuls evenly over cake batter.

Bake 45 to 50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely in pan. To serve, cut into individual pieces, turn upside down onto plate.