It's a done deal

Please let me know if you haven't received an email to purchase the cookbook. Leave a comment on this post, or email me.
Thanks again for all your help this busy time of year.


Sherian

Wrapping up

Thank You for all your contributions! I will email everyone and post the final details of when the book will be finished and the cost of purchasing a copy. I am expecting to have it printed and shipped before Christmas, but is contingent on the size and other factors.

Feel free to comment on this post with any questions or email me. After completion, we can continue to contribute to this website. It will always be available to you regardless of whether or not you purchase a copy of the book. Feel free to continue adding recipes if you would like.

Thanks again for your time this busy part of the year. I appreciate all you do...love ya!

Sherian

Parmesan Pull-aparts

Parmesan Pull-aparts

submitted by: Brenda Fife
serves: 6-8

Ingredients:
1 tube of refrigerator biscuits (just the regular ones)
2 tablespoons butter or margarine
1 tablespoon parsley
1/4 to 1/2 cup Parmesan cheese

Directions:
In a glass pie dish, melt butter. Put parsley in melted butter. Cut the biscuits into 1/4 pieces. Place in pan like puzzle pieces, touching each other. Sprinkle cheese on top. Bake for 8-12 minutes at 400 degrees. You can add garlic as well.
Great to dip in Italian or Ranch dressing. Really good dipped in marinara sauce.

Bowtie Pasta Salad

Bowtie Pasta Salad

submitted by: Brenda Fife
serves: 6-8

Ingredients:
1 package of Bowtie pasta
1 cup baby carrots, chopped
1 cup celery, chopped
1 cucumber, chopped
1 summer sausage, chopped
1 salami, chopped (I buy the sliced one and just cut it in half lengthwise)
1 lb cubed ham
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 bottle house Italian dressing (Wishbone)

Directions:
Mix all together and refrigerate for 1 to 2 hours. Serve.

Sherbet Punch

Sherbet Punch
"Great for the kids, and we drink it on New Years."

submitted by: Brenda Fife
serves: 12 or more

Ingredients:
1 container of Raspberry Sherbet
2 liters Lemon-Lime soda
1 can frozen pink lemonade

Directions:

1. Scoop 1/2 of the sherbet container into a large punch bowl. While scooping, slowly add soda.
   
2. Stir in can of lemonade.
   
3. Add the remaining Sherbet. Serve immediately.

Broccoli Beef

Broccoli Beef

submitted by: Brenda Fife
serves: 4-6

Ingredients:
1 lb top round or sirloin steak (work well with any left over beef or steak)
1/2 medium yellow onion, chopped
1 red bell pepper
1 can water chestnuts
2 heads of broccoli, just the tops
1 clove of garlic
Beef Oyster Sauce
(mushrooms optional)

Directions:
In a wok or deep skillet, cook veggies until tender, set aside. Slice beef or steak into strips. Place in pan with garlic, heat or cook. Remove garlic and add veggies back in, mix together. Add desired amount of Beef Oyster Sauce. Serve over white rice.

Mandarin Chicken

Mandarin Chicken

submitted by: Brenda Fife
serves: 6-8

Ingredients:
4 boneless, skinless chicken breasts
1/2 yellow onion, chopped
1 red bell pepper
1 teaspoon ginger
2 small cans mandarin oranges


Directions:
Cook onion and pepper until soft, set aside. Place chicken in skillet and brown the outside. Add the veggies and the juice from the cans of oranges. Can add additional spices to create a sweet and spicy sauce. Cook chicken with juice until done. Add oranges at the very end, just to warm them. If you add them earlier, they will break down and loose color. Serve alone or over white rice.

Double Decker, Marbled Melt-away Fudge

Double Decker, Marbled Melt-away Fudge

submitted by: Brenda Fife
serves: 20 or more

Ingredients:
1 1/2 cup semi-sweet chocolate chips
1/2 cup butter (must use butter)
2 tablespoons light corn syrup
3 1/2 cups sugar
1 1/2 cups evaporated milk
2 1/2 c ups creamy peanut butter
1 tablespoon white vinegar
1 jar marshmallow cream

Directions:
Line 13X9X2 inch pan with foil. Place 1 cup chips in a large heat-proof bowl. In saucepan, combine sugar, milk, corn syrup butter and vinegar. Cook over medium heat. Stirring constantly, bring to a boil. Boil and stir constantly for 5 minutes. Remove from heat and add peanut butter and marshmallow cream. Stir until smooth. Pour 1/2 of the mixture over the chocolate chips in the large bowl.. Stir until smooth then pour into the pan as the bottom layer. Pour remaining mixture in the saucepan into the pan as the next layer. Sprinkle top with remaining chocolate chips and swirl with a knife. (This give the marble effect) Let set up, then cut into squares and serve.

Parmesan Chicken

Parmesan Chicken

submitted by: Brenda Fife
serves: 4-6

Ingredients:
4-6 boneless, skinless, chicken breasts
1 box Stove Top stuffing
1 cup Parmesan cheese
1/2 cup (1 stick) butter

Directions:

1. Pound chicken breasts until thin, using flat side of tenderizer. You don't want to beat it up too bad, just until it's thin enough to see through
2. melt butter in a small bowl
3. Place stuffing in a large Ziploc and pound until it's broken up a bit. You don't want it ground too fine
4. Dip chicken in butter, roll in stuffing and place on a cookie sheet
5. Drizzle left over butter over the top of the chicken
6. Bake at 350 degrees for 30 minutes. Great with fettuccine and spinach

Fried Rice

Fried Rice

submitted by: Brenda Fife
serves: 12

Ingredients:
3 cups cooked white rice, cold
3 eggs
1/4 cup butter
soy sauce, to taste
onion powder, to taste
sage, to taste


Directions:
Mix eggs in a bowl. Heat frying pan, or wok. Add butter and cook egg. Chop up egg with spatula as it cooks, push it aside in the pan. Add cold rice (the rice must be cold, that is the key) and then sprinkle with soy sauce. You season by taste and color, be careful not to get the rice too dry. Incorporate eggs with rice and add onion powder, sage and more soy sauce to desired taste. Push it aside in the pan and add more butter. When butter is hot, fry rice again.
You can also add ham and vegetables if desired. You would incorporate them when adding the eggs to the rice.

Greek Salad

Greek Salad

submitted by: Brenda Fife
serves: 6-8

Ingredients:
1 package grape tomatoes (can use cherry tomatoes)
1 cucumber, chopped
1 can garbanzo beans
1 can garlic stuffed olives
handful of parsley, chopped
1 package feta cheese
1 teaspoon lemon zest

dressing:
1 tablespoon Greek seasoning
1 tablespoon Grapeseed oil
1 to 2 tablespoons red wine vinegar

Directions:
Combine and refrigerate to combine flavors. You can substitute the dressing ingredients with prepared Greek dressing.

Chicken Quesadillas with Dip

Chicken Quesadillas with Dip

submitted by: Brenda Fife
serves: about 15

Ingredients:
10 Tortillas, burrito size
1 lb chicken
1 package Fajita seasoning
8 ounces cheese, grated
1 medium avocado
1/2 cup salsa
1/4 cup sour cream
butter

Directions:
Quesadillas:
Cook chicken, break into small pieces. Also great with pre-cooked chicken left overs. Season with fajita seasoning and add a little water to keep chicken from getting dry. Butter one side of the tortilla, place butter side down in hot frying pan. Sprinkle a thin layer of cheese on tortilla, making sure to get it to the edges. Add a thin layer of chicken, and another layer of cheese. When cheese melts, flip half of the tortilla over. Press sides together, and pinch edges like a Calzone.

Dip:
In a small bowl, mash the avocado with a fork. Add salsa and sour cream to avocado. Mix together.

Microwave Caramel's

Microwave Caramel's
"Too good to be true...too good!"

submitted by: Sherian Bushman
serves: 20 or more

Ingredients:
1 cup butter (not margarine)
1 cup white sugar
1 cup brown sugar
1 cup light Karo syrup
1 can sweetened condensed milk

Directions:
Stir all ingredients together in glass bowl. Microwave on high for 14 minutes. Do not stir while cooking! At the end of 14 minutes, stir well for 2 minutes. Pour into buttered 9X13 inch pan. Let cool overnight. Cut into squares and wrap in waxed paper. Enjoy!

English Toffee

English Toffee

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
1 cup sugar
1 cup butter
3 tablespoons water
1 teaspoon vanilla
4 or 5 Hershey chocolate bars, or 1 to 1 1/2 cups chocolate chips
Chopped nuts (optional)

Directions:
Combine sugar, butter and water in heavy saucepan. Cook to 300 degrees (hard crack stage) stirring constantly to prevent burning. Add vanilla and pour into a buttered 9 x 9 inch pan. Lay the chocolate bars on top and spread them evenly as they melt. While still warm sprinkle chopped nuts over the top. Cool thoroughly and break into pieces.

Almond Roca

Almond Roca

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
1 lb. butter
2 cups sugar
2 tablespoons corn syrup
6 tablespoons water
1 cup sliced or finely chopped almonds
1/4 cup almonds to sprinkle over top if desired
1 cup chocolate chips or Hershey bars broken

Directions:
Melt butter, remove from heat. Add corn syrup, water and sugar. Cook on medium heat to 290 degrees or until color of brown paper. Stir in almonds. Turn into pan, sprinkle with chocolate and spread over Roca and sprinkle with fine chopped almonds.

Cream Caramels

Cream Caramels

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
2 cups sugar
3/4 cup corn syrup
2 cups cream
1 cup butter, only use real butter
1 teaspoon vanilla (optional)
1/2 cup chopped nuts (optional)

Directions:

1. Butter 8x8 pan. Spread nuts in if you are going to use them.
2. Combine sugar, butter, corn syrup and 1 cup cream in fairly large saucepan. Bring to boil over medium heat. Stir in remaining cup of cream.
3. Cook over medium heat, stirring occasionally, to 245 or until mixture forms firm ball in cold water. Immediately pour into pans to set. Cut and wrap in waxed paper. I like to add a little more milk, cream or evaporated milk to make ice cream topping.

Tempering Chocolate

Tempering Chocolate - Seed Method

submitted by: Bridgette Fife

Directions:
Chop chocolate blocks into small pieces. Finely grate chocolate equal to 25% of the weight of the chocolate to be tempered.
Fill bottom of double boiler so the hot water does not touch the bottom of the upper pan. Do not let the water boil. Stir the chocolate while melting to ensure even heating. Try to avoid creating air bubbles. Heat chocolate to 120 F. to 122 F.
Replace the hot water with 70 F. water, no cooler. Stir in finely grated chocolate a tablespoon at a time until the chocolate cools to 79 F. to 80 F. Be sure the grated chocolate is melted and well mixed.
Now replace the 70 F. water with warm water (about 92 F. to 93 F.) and raise the temperature of the chocolate to 88 F. to 89 F. for dark chocolate, or 84 F. to 86 F. for milk chocolate or white cocoa butter coating (white chocolate). Maintain the appropriate temperature while dipping. If the chocolate exceeds 90 F. it will be necessary to repeat the tempering process. Test the temper
It is advisable to test the temper of the chocolate before starting to dip. Test the temper by spreading a small amount on foil and allowing it to cool. It should be smooth and shiny. Dull areas, wet areas or streaks may indicate poor temper or a lack or mixing. If the results are unsatisfactory, retemper the chocolate before proceeding.

How to Dip in Chocolate

How to Dip in Chocolate

submitted by: Bridgette Fife

Directions:
Dark Cocoa Candy Melts from Wilton is a good choice for the dipping. It is easy and practically no fail. There are different ways to melt the chocolate. In the microwave, on a heating pad or in a double boiler. To melt in the microwave simply put the Candy Melts into a casserole dish and microwave at half power for 1 minute and stir. Continue microwaving at half power for 30 second intervals, stirring in between, until the mixture is smooth and completely melted.
Using a spoon or fork, place the chilled center into the melted chocolate and gently roll it over so it is coated, ending up with the center upside down in the chocolate. Slip the fork or spoon underneath the center, lift it out, and carefully flip it right side up on marble slab or waxed paper. You might want to try twisting a thread of chocolate to make that distinctive little swirl across the top. Dipping with toothpicks is another way to dip.

Truffles

Truffles

submitted by: Bridgette Fife
serves: 24

Ingredients:
4 tablespoons Butter
1 1/4 cups whipping cream
4 cups (2 - 12 oz. bags) milk chocolate chips
(optional) 4 tablespoons orange juice or 1-2 teaspoons mint extract

Directions:
Cook the butter and cream together for 1 minute. Stir in the chocolate chips. You may need to warm it just a little to get all of the chips melted. Add flavoring. Pour into a buttered 9" pan. Cool. Cut into small pieces and dip in chocolate. Instead of dipping in chocolate, you can roll in a mixture of 1/2 cup unsweetened cocoa and 1 cup powdered sugar and then chopped pecans.

Mounds or Almond Joy

Mounds or Almond Joy
"Tastes very much like Mounds candy bars."

submitted by: Bridgette Fife
serves: 24

Ingredients:
4 cup powdered sugar
1 lb. (4 cups) flaked coconut
3/4 cup mashed potatoes, freshly mashed
Almonds to put inside (optional)

Directions:
Mix powdered sugar, coconut and freshly mashed potatoes. Mix thoroughly, then refrigerate for 1 hour. When cooled, roll into 1" balls. Re-cool until firm. Stick toothpick into balls and dip into chocolate mixture.

Chocolate Covered Peanut Butter

Chocolate Covered Peanut Butter
"Like Peanut Butter Cups!"

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
1/2 lb. butter
2 1/2 cups Peanut Butter
2 teaspoon vanilla
5 cups confectioner's sugar

Directions:

1. Cream, butter, peanut butter, and vanilla together in a large bowl.
2. Gradually add enough confectioner's sugar to make a firm dough.
3. Shape into balls or other desired shape.

Can also be used in molds to make peanut butter cups.

Use this recipe, the 'Bon Bons' recipe, or the 'Vanilla Cream Centers' recipe to make chocolate covered Easter Eggs. You can shape them yourself or use a mold like 'Egg Minicake' pan by Wilton.

Vanilla Cream Centers

Vanilla Cream Centers

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
2/3 cup light corn syrup
1 teaspoon salt
2 teaspoon vanilla
1 tsp salt
2 lbs. (7 cups) confectioners' sugar

Directions:

1. Blend the butter, corn syrup, salt, and vanilla in a large mixing bowl.
2. Add the confectioner's sugar all at once and mix with a spoon. It will be powdery at first, but as you continue mixing, the sugar will gradually get mixed in although it will be stiff.
3. Finally, knead with your hands until it is well-blended and smooth.

Variations:
Fruit Nut -Add 2 cups finely chopped mixed candied fruit and 1 cup chopped nuts.
Maple Nut -Add 2 teaspoons maple flavoring and 2/3 cups finely chopped nuts.
Mint -Add 1 teaspoon pure mint extract and 1/2 teaspoon green food coloring if you want it colored.
Cherry -Add 1 cup finely chopped candied cherries
Or use your imagination

Bon Bons

Bon Bons

submitted by: Bridgette Fife
serves: 24 or more

Ingredients:
1 pound real butter at room temperature
9 1/3 cups confectioner's sugar

Directions:

1. Place the butter in a large mixing bowl.
   
2. Add the confectioner's sugar all at once and mix with a spoon. It will be powdery at first, but as you continue mixing, the sugar will gradually get mixed in although it will be stiff.
   
3. Finally, knead with your hands until it is well-blended and smooth.
4. Flavor and color as desired. Roll into balls and dip. Or use in molds.

Variations:
Fruit Nut -Add 2 cups finely chopped mixed candied fruit and 1 cup chopped nuts.
Maple Nut -Add 2 teaspoons maple flavoring and 2/3 cups finely chopped nuts.
Mint -Add 1 teaspoon pure mint extract and 1/2 teaspoon green food coloring if you want it colored.
Cherry -Add 1 cup finely chopped candied cherries
Or use your imagination

Chicken, Rice and Veggies

Chicken, Rice and Veggies
"A recipe from Campbell's, but altered a bit. Cooking takes some time, but the preparation doesn't require much effort or many dishes."

submitted by: Julie Parker and Alycia May
serves: 8-10

Ingredients:
1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked long-grain rice
1 cup frozen peas
1 cup sliced carrots and water for boiling
1/2 cup finely chopped onion, can substitute 1 tablespoon dehydrated onion or 1/2 teaspoon onion powder
4 boneless chicken breasts, can substitute 6-8 chicken thighs or several chicken tenders)

Directions:

1. Preheat oven to 350 degrees.
2. Place carrots in pan with water to boil covering carrots about an inch. Cover with lid.
3. Bring to a boil, turn heat to low boil for 3 minutes, turn off heat.
4. Drain off water, set aside.
5. Dump the soup into a large bowl. Break up soup and stir with fork or wire wisk until sort of smooth, then add about 1/2 of the water stir until well blended. Add remaining water and stir again.
6. Add uncooked rice, and stir.
7. Add carrots, frozen peas and onions. Stir with large spoon.
8. Spray 8X11 baking dish with cooking spray. Pour mixture into baking dish.
9. Place chicken pieces on top, sprinkle chicken with seasoning if desired.
10. Bake at 350 for 50 minutes. Check to see if the rice is soft, if it is not bake or another 10-15 minutes, until rice is soft.

Grandma's Goolosh

Grandma's Goolosh

submitted by: Julie Parker
serves: 6-8

Ingredients:
2 cups elbow maccaroni
1 pound Jimmy Dean Italian sausage (grandma used 1 lb ground hamburger)
1 medium onion, chopped (or 1 tablespoon dehydrated onion)
3 cloves garlic, crushed (or 1 tsp garlic powder)
1/2 green pepper, chopped
1/2 red pepper, chopped
3-4 tomatoes
1 cup cheese
Italian seasoning
(grandma use to add a can of drained corn or you could add frozen corn)

Directions:
Bring to boil water, and cook 2 cups elbow macaroni. Brown sausage with onion and garlic. After meat is fairly well cooked add green peppers and red peppers. Add corn if you are using it and cook for 2 minutes. Add tomatoes and cook for 2 more minutes. Drain macaroni and add it to the meat and vegetable mixture, sprinkle generously with Italian seasoning. Add 3/4 cup of cheese, cover and heat till cheese melts. Sprinkle remaining cheese over top, let it melt, and then serve.

Dinner in a Pumpkin

Dinner in a Pumpkin
"One of our families favorites at Halloween."

submitted by: Julie Parker
serves: 8-10

Ingredients:
1 small to medium pumpkin
1 cup uncooked rice
2 cups water
1 1/2 pounds of hamburger
1 medium onion, chopped
1 can cream of chicken soup
2 tablespoons soy sauce
4 oz canned mushrooms
8 oz sliced water chestnuts (drain first), can substitute 1/2 cup chopped celery

Directions:

1. Heat oven to 350 degrees.
2. Hollow out pumpkin, rinse well and dry the inside and outside. Set aside. (You can draw a jack-o-lantern face on it.)
3. Boil water and add rice. Turn down heat and cover. Cook rice 20 minutes or until tender. Set cooked rice aside.
   
4. Brown hamburger with onion, add soup, soy sauce, mushrooms and water chestnuts.
5. Simmer all of this together for about 6-8 minutes. Stir it into the cooked rice and dump all of this mixture into hollowed out pumpkin.
6. Cut a small hole in the edge of the lid to allow steam to escape
7. Place on cookie sheet. (I cover it with foil to make clean up easier)
8. Bake at 350 degrees for 1 1/2 hrs, maybe a tad longer. (you want the pumpkin to be cooked) Serve by scooping out onto plate, then also scoop out the cooked pumpkin and add salt, pepper and butter if desired.

Fudge

Fudge
"Grandma Mable Christensen's recipe"

submitted by: Julie Parker
serves: 24

Ingredients:
1 large can, or normal can of evaporated milk
4 1/2 cups sugar
1 cup butter
dash of salt
3 cups semisweet chocolate chips
10 oz white miniature marshmallows
1 teaspoon vanilla extract

Directions:

1. Butter one 9x12 baking dish. Have candy thermometer handy and a heavy duty hand mixer ready.
2. Pour marshmallows, chocolate chips and vanilla into a large mixing bowl, set aside.
3. Put milk, sugar, butter and salt in a 2 qt sauce pan. Stir, bring to boil, stirring constantly. Boil about 6 1/2 minutes. The key here is it needs to get to a soft ball stage. That is 236 degrees on the candy thermometer, or you can fill a glass or bowl with cold water and test it. Drizzle some of the sauce , just a bit, in to the water. Try squeezing it together with your fingers, if it forms a soft ball you have it right!
4. Careful not to burn it, and be sure to use a mitted hot pad while you stir, because it will splatter on you.
5. After it is at soft ball stage poor it into the large bowl on top of the marshmallows, chips and vanilla. Pour in slowly and mix as you go. I find this step works better with two people.
6. Spread it all into the buttered 9x12 dish. Chill until good and firm. You might want to cut it into serving pieces after about an hour, before it gets too hard to cut easily.

Baked Bread & Veggie Dip

Baked Bread & Veggie Dip
"We have this every New Years Eve!"

submitted by: Julie Parker
serves: 10-12

Ingredients:
1 round or oblong loaf of Rye or Pumpernickel bread, unsliced
2 cups shredded cheese
8 oz cream cheese, softened
1 1/2 cups sour cream
1/4 cup mayonnaise
1 cup ham, diced
1/3 cup green onion, chopped
1 tablespoon Worcestershire sauce

Directions:
Cut a lid off of the top of your bread. Hollow out your loaf, saving the insides for dipping later. Be careful to leave the bottom and sides thick enough so loaf does not collapse while baking.

Mix everything except bread together, dump it into the hollowed out loaf. Place lid back on
wrap in foil. (shiny side on the inside) Place on cookie sheet. Bake at 350 degrees for about 60-90 minutes.

After baking remove lid and stir. Serve warm with your favorite cut raw veggies.

Peanut Butter Bites

Peanut Butter Bites
"This is a favorite with all of my children!"

submitted by: Julie Parker
serves: 36 or more

Ingredients:
1 package crushed graham crackers
2 cubes (1 cup) melted margarine or butter
1 cup peanut butter
4 cups powdered sugar, more or less
1 bag 12 oz chocolate chips, semi sweet or milk chocolate
sprinkles if desired

Directions:
Line jelly roll pan with wax paper. Mix crackers, butter and peanut butter. Gradually add powdered sugar. Stop adding when clumpy, not dry and crumbly and not real gooey-just clumpy, so you can press it together.

Dump it all over your jelly roll dish. Press it together evenly on pan, cover with wax paper. Using rolling pin on top of the wax paper, roll it all firmly together.

Melt chocolate chips. I place them in microwave safe dish with 1 tablespoon shortening. I cook on high for 45 seconds, then stir chips and then cook 20- 40 seconds longer, stir again. If you over melt the chocolate chips they go dry and gross!

Remove the top wax paper from pressed peanut butter mixture. Spread melted chips on top of peanut butter mixture. Sprinkle with sprinkles. We use orange at Halloween and green and red at Christmas, or just leave the sprinkles off they still taste great!

Chill for about 90 minutes, good to cut into serving sizes after 60-90 minutes, if you wait much longer they tend to crack and break when you cut them.

Snicker Doodles

Snicker Doodles
"Grandma Maxine Fife's old Snicker Doodle recipe, this is the TRUE Snicker Doodle recipe".

submitted by: Julie Parker
serves: 36

Ingredients:
your own cinnamon sugar mixture
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
1/4 cup milk

sift the below ingredients together, set aside
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees.
   
2. Cream butter and sugar.
   
3. Add eggs cream for 2-3 minutes till fluffy.
   
4. Add vanilla and milk, mix well.
   
5. Gradually add dry ingredients.
   
6. Roll into small balls, roll in cinnamon sugar mixture place on ungreased cookie sheet.
   
7. Bake at 375 degrees, for 10-12 minutes.

Pina Colada

Pina Colada

"An easy to make tropical drink for the summer."

submitted by: Nicole Soderquist
serves: 6

Ingredients:
2 cup ice
2 1/2 cups pineapple juice
1 cup milk
1 cup heavy cream
4 tablespoons white sugar

Directions:
In an electric blender, blend ice, pineapple juice, milk, cream, and sugar. Blend until smooth.

Roasted Rosemary-Onion Potatoes

Roasted Rosemary-Onion Potatoes

submitted by: Nicole Soderquist
serves: 6

Ingredients:
4 medium potatoes
1 small onion, finely chopped (1/4 cup)
2 tablespoons olive oil
2 teaspoons dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

1. Heat oven to 450 degrees. Grease cookie sheet.
2. Cut potatoes into 1-inch chunks. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
3. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Spanish Rice

Spanish Rice

"Great side for any Mexican dish."

submitted by: Nicole Soderquist
serves: 6

Ingredients:
2 tablespoons vegetable oil
1 cup uncooked rice
1 medium onion, chopped (1/2 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 small green bell pepper, chopped (1/2 cup)
1 can (8 ounces) tomato sauce

Directions:
1. Heat oil in large skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.
2. Stir in remaining ingredients. Heat to boiling then reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Country Style Potato Salad

Country Style Potato Salad
"My sister-in-law's recipe that we all love."

submitted by: Nicole Soderquist
serves: 25

Salad Ingredients:
6 lbs potatoes cooked and cubed
2 cups bacon bits
1 large bell pepper diced (1 ½ cup)
1 medium onion diced (1 cup)
Onion salt
1 dozen hard boiled eggs

Dressing Ingredients:
16 oz fat free sour cream
20 oz bottle light Mayonnaise
1/3 cup fat free milk
4 Tablespoon ranch dressing powder mix

Directions:
1. Boil potatoes until 'fork-tender' and season with onion salt to taste. Continue cooking for 2 minutes then remove from stove, drain and rinse under cold water.
2. Boil the eggs and cool.
3. Prepare salad dressing by mixing the sour cream, mayonnaise, milk and ranch dressing powder mix in a bowl with a wire whisk until well blended. Refrigerate for 30 minutes.
4. Dice the onions and bell pepper and set aside. Peel and slice the eggs reserving four eggs for garnishing.
5. When potatoes are completely cooled add them to a large bowl and add the eggs.
6. To the dressing mix add bacon bits, bell pepper, and onion, mix well. Add dressing to the potatoes and eggs. Mix thoroughly until uniform, then garnish with the remaining egg slices.
8. Chill and serve.

Garlic Mashed Potatoes

Garlic Mashed Potatoes
"A garlic-lover's dream come true."

submitted by: Nicole Soderquist
serves: 6

Ingredients:
6 medium potatoes
1 bulb garlic
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/3 to 1/2 cup milk

Directions:
1. Heat oven to 375 degrees.
2. Pierce potatoes with fork to allow steam to escape. Cut 1/4 inch slice from top of garlic bulb to expose cloves and carefully remove most of the skin, leaving the bulb intact and the cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender.
3. Heat oil and oregano over medium heat 2 - 3 minutes or until oregano is fragrant.
4. Open garlic pack to cool. Cut potatoes in half and carefully spoon potatoes into large bowl (you can add some skins if desired). Separate garlic cloves and press the cloves slightly to squeeze the garlic out. Place garlic in bowl; add oil mixture and salt.
5. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed varies by type of potato). Beat vigorously until potatoes are light and fluffy. Can be served with fresh chives.

Deviled Eggs

Deviled Eggs
"I like to sprinkle them with paprika to make them look fancy."

submitted by: Amanda Nielson
serves: 6

Ingredients:
6 hard-boiled eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2. Stir in mayonnaise, mustard, salt and pepper.
3. Fill whites with egg yolk mixture, heaping it lightly.
4. Cover and refrigerate up to 24 hours

Fruit Smoothie

Fruit Smoothie

submitted by: Nicole Soderquist
serves: 6

Ingredients:
1 1/2 cup vanilla yogurt
1 1/2 cup apple juice
3 cups frozen berries
1 cup ice cubes

Directions:
Blend well and enjoy!
Can add honey if not sweet enough.

Frozen Fruit Cocktail

Frozen Fruit Cocktail
"A perfect sweet side salad on a hot summer day."

submitted by: Nicole Soderquist
serves: 12

Ingredients:
10 cups chopped fresh peaches
4 cups grapes
1 cup sugar
1 can crushed pineapple (do not drain)
1/2 cup lemon juice
1 1/2 cup orange juice

Directions:
Sprinkle chopped peaches with sugar and pour juices over.
Let sit for 10 minutes.
Add pineapple and grapes.
Fill 4 quart-sized freezer bags and place in freezer for at least 3 hours.
Serve icy.

Honey Mustard Chicken

Honey Mustard Chicken
"Great over rice or as a glaze for the grill."

submitted by: Nicole Soderquist
serves: 4

Ingredients:
4 skinless, boneless chicken breast halves
1/4 cup melted butter
1/2 cup honey
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon curry powder

Directions:
Preheat oven to 350 degrees. Place chicken in a baking dish.
Mix all sauce ingredients together and pour over chicken.
Bake 1 hour turning after 30 minutes.

Quick Scones

Quick Scones

submitted by: Alycia May
serves: 15-20 scones

Ingredients:
7-8 cups milk
1 1/2 tablespoons shortening
3/4 teaspoon salt
1 1/2 teaspoon sugar
2 cups flour (or more)
1/2 teaspoon baking powder
1 1/2 teaspoon yeast
1/2 cup warm water

Directions:
Combine yeast in warm water. Scald milk and melt shortening in it. Let milk cool to lukewarm. To the milk add salt, sugar, flour, baking power, and yeast. Combine like rolls. Knead 15-20 times. Let rise about 10 min. Roll out 1/4 to 1/2 inch think. Cut and deep fry.

Southwestern Grilled Chicken Salad

Southwestern Grilled Chicken Salad

submitted by: Alycia May
serves: 8-10

Ingredients:
8 cups mixed salad greens
1 lb chicken breast or tenders, grilled and cut into strips or chunks
1 cup shredded Cheddar Cheese
1/2 cup canned black beans, drained, rinsed
1 can olives
1 large tomato
1/4 cup chopped green onions

Directions:
Mix all together in large bowl. Serve with salad dressing or salsa. Also good with tortilla chips.

Potato Soup

Potato Soup

submitted by: Alycia May
serves: 8-10

Ingredients:
5-6 medium potatoes, pealed and diced
1/2 cup finely chopped onions
1/2 cup butter or margarine
4 cups milk
2 teaspoons salt
1 teaspoon pepper
1/2 cup flour
1/4 teaspoon thyme
1-2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon basil
1/2 teaspoon sage
pinch marjoram

Directions:
Boil potatoes with onions, salt, and pepper until soft. In separate pan melt margarine, blend in flour and milk, 1 cup at a time until thick. Add 1/2 cup potato water. Add spices and salt to taste. Pour over potatoes.

Pie Crust

Pie Crust

submitted by: Alycia May
serves: 2 crusts

Ingredients:
4 cup flour
2 cup Crisco
1 teaspoon salt
1 cup tepid water

Directions:
Mix together flour and salt. Add Crisco and blend together using hands, until flour is mixed in. Add water, continue mixing with hands. Dough will be soft. Form into small balls (baseball size) Roll on slightly floured surface until round and thin. Place bottom of crust in pie tin and trim edges with backside of knife.

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

submitted by: Alycia May
serves: 2 pies

Ingredients:
8 oz cream cheese
1 1/2 cup powdered Sugar
1 cup peanut butter
1 cup milk
16 oz frozen whipped topping, thawed
2 (9-inch) graham cracker crusts

Directions:
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9-inch graham cracker pie shells; cover and freeze until firm. Serve plain or with chocolate syrup and whip cream. Keep in freezer until ready to serve. Refreeze the rest of the pie.

Cream Puffs

Cream Puffs


submitted by: Alycia May
serves:15-20


Ingredients:
1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
1 large box pudding
powdered sugar (optional)

Directions:

1. In Medium sauce pan combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms ball. Remove from heat. Cool 10 min. Add eggs one at a time beating well after each one.
2. Drop dough in tablespoons onto a greased baking sheet.
3. Bake at 400 degrees for 30-35 min, or till golden. Allow to cool.
4. Cut tops from puffs, remove soft dough from inside. Fill with pudding replace tops. Sift powdered sugar onto top if desired.
5. If you wanted you could also make these into Eclairs. Instead of dropping dough in balls onto sheet spoon out into 4-inch long and 1-inch wide strips and cover with frosting.

BBQ Chicken or Turkey

BBQ Chicken or Turkey

submitted by: Alycia May
serves: 12-15

Ingredients:
2 cups Sprite
1 cup soy sauce
1 cup vegetable oil
1/4 teaspoon dry horseradish (I use Wasabi powder)
1/2 teaspoon garlic power
Chicken or Turkey
This will cover about 8 lbs of meat

Directions:
Mix all together in gallon bag add chicken or turkey let sit in fridge over night. Grill until meat is cooked.

Cheese Soup

Cheese Soup
"This is NOT LOW fat, but is very good!!!"

submitted by: Julie Parker
serves: 8-10

Ingredients:
3 carrots
1 stalk celery
1/2 onion, chopped
8 oz. Cheese Whiz
6 Chicken Bullion Cubes
1 lb Velveeta Cheese
1/2 package frozen peas or broccoli
(I actually have always used fresh broccoli- about 1 1/2 cups cut up small--I cook the broccoli in a pan by itself, because the water turns green and it is not what you want to add to your soup--it looks SICK if you do!)
1 cup heaping flour (maybe more)
1 c margarine or butter
about 3 quarts water

Directions:
In one pan cook vegetables with water until tender. (But do the broccoli in a separate pan) You wouldn't cook the frozen veggies, just the carrots and celery and onions. In bigger pan melt butter add flour stirring so no lumps come. You'll likely need to add some of the water at this point too, so it doesn't get too thick and globby. Add bullion and both cheeses. Gradually add new water. I use water drained off of the cooked carrots to make up some of the 3 quarts of water. Drain vegetables and place in with cheese sauce.

Criss Cross Cookies

Criss Cross Cookies
"When ever Grandma Fife would come to our house she would make these with my children. This is the recipe she always used."

submitted by: Julie Parker
serves: 2 1/2 dozen yummy cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup sifted all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions:

1. Thoroughly cream butter, peanut butter, granulated sugar, brown sugar, egg and vanilla
2. Sift together flour, baking soda, salt
3. Blend dry ingredients into creamed mixture
4. Roll or shape into 1 inch balls,
5. Roll in extra granulated sugar
6. Place 2 inches apart on ungreased cookie sheet
7. Take a fork and gently press cookie balls one horizontal direction, then press with fork at a 90 degree angle--thus the criss cross cookie
8. Bake at 350 For 8 minute

Chili

Chili
"Worth all the work! ...from the winner of some cook off in El Paso. However I changed it slightly, more veggies, less meat."

submitted by: Julie Parker
serves: 10-12

Ingredients:
2 cans kidney beans
2 cans pinto beans
1-1/2 lbs ground hamburger
2 medium onion finely, chopped
2 bell pepper finely, chopped
(1 cup carrots, peeled, and finely chopped) I added this
(1 stock finely chopped celery) I added this too
6 cans tomato sauce
4 clove garlic, minced or crushed
scant tablespoon cumin
scant tablespoon oregano
scant tablespoon paprika
scant table spoon chili powder
2 teaspoons salt
1 cup -1 1/2 cup water
1/4 cup corn meal mixed with 1/2 - 2/3 cup water

5 qt crock pot

Directions:
Brown Hamburger, with minced garlic and finely chopped onion, drain fat off. Spray crock pot with non-stick pan spray put meat, beans, veggies spices, and cornmeal paste all in crock pot. Stir.
Cook on low for 6-8 hours, or cook on high 2 1/2 -3 or so hours. (Heat till hot and simmer a good while)

Serve with my cornbread!

Garlic Marinated Steaks

Garlic Marinated Steaks
"Tons of flavor"

submitted by: Nicole Soderquist
serves:4

Ingredients:
1 cup balsamic vinegar
2 tablespoons ground black pepper

1 teaspoon smoked flavoring
1/4 cup olive oil
2 teaspoon Worcestershire sauce
1/4 cup minced garlic
1/2 cup soy sauce
1/2 teaspoon cayenne pepper
2 teaspoons onion powder
1 teaspoon salt
2 tablespoons honey
4 steaks (your favorite cut)

Directions:

1. Place steaks in a shallow glass dish. Mix all ingredients for marinate and pour over steaks. Rub into meat and turn to coat.
2. Cover and let marinate in fridge 1-2 hours.
3. Preheat grill to med-high to high heat and lightly grease grate.
4. Grill steaks 7 minutes per side. Discard leftover marinate.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
"I love creamy soups, so I altered a chicken pot pie recipe to make this soup."

submitted by: Nicole Soderquist
serves: 6

Ingredients:
1/2 cup butter
1/2 cup flour
1 cup chopped onion
3-4 cups milk
2 chicken bouillon cubes
2 cups diced carrots
3 cups chicken - cut into 1 inch squares
2 cups egg noodles
Salt and pepper to taste

Directions:
1. Melt butter in 5-quart saucepan. Stir in flour and onion. Cook, stirring until bubbles, remove from heat.
2. Dissolve bouillon cubes in 2 cups milk by microwaving for 4 minutes, then add to saucepan. Heat to boiling, stirring constantly. Boil and stir 2 minutes.
3. Stir in remainder ingredients and add additional milk for desired consistency. Stir occasionally while simmering for 30 min. or until noodles, carrots and chicken are well cooked.

Thai Chicken Curry

Thai Chicken Curry
"A green curry dish that even my kids will eat."


submitted by: Nicole Soderquist
serves: 8


Ingredients:
2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tablespoons dark soy sauce
2 tablespoons cooking oil
1/4 cup green curry paste
4 green onions with tops, chopped
6 cloves garlic, peeled and chopped
2 teaspoons ginger
3 potatoes - cut into 1 inch cubes and blanched
4 carrots, sliced and blanched
2 cans coconut milk
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons white sugar


Directions:
1. Toss chicken first in 2 tablespoon dark soy sauce. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
3. Return chicken to the skillet along with potatoes and carrots, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 2 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken, potatoes and carrots are tender.
4. Serve over rice.

Easy Chicken Cordon Bleu

Easy Chicken Cordon Bleu
"Same great taste without all the work."

submitted by: Nicole Soderquist
serves: 4

Ingredients:
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices cooked ham
1/2 cup sour cream
1/2 can cream of chicken soup
1/2 cup seasoned bread crumbs

Directions:
1. Preheat oven to 350 degrees F. Coat baking dish with nonstick cooking spray.
2. Place chicken in dish and lay a cheese and ham slice on each piece.
3. Mix sour cream and cream of chicken soup together and spoon over ham.
4. Sprinkle bread crumbs on top and bake for 30-35 min, or until chicken is no longer pink.

Onion Soup

Onion Soup
"Soupe a l'oignion gratinee...straight from France, and well worth the effort."

submitted by: Sherian Bushman
serves: 6

Ingredients:
3 tablespoons butter
4 cups sliced onions
7 cups beef stock
1 bay leaf
1/2 teaspoon black pepper
2 teaspoons thyme, preferably fresh, chopped
salt and pepper (to taste)
1 1/2 cups Gruyere cheese, shredded (can be substituted with Munster or Saint-Paulin)
baguette, about 1/2 to 1 inch slices

Directions:
Melt the butter in stock pot and saute the onions slowly until well caramelized to a rich brown color. (the key is to keep the heat low, it should take a while) Add the remaining ingredients to the soup. Cook together for at least 30 minutes, until flavors blend (up to 45 minutes). Adjust the seasoning with salt and pepper.
Preheat oven to 400 degrees. Pour soup into oven-safe cups. Top each cup with a slice of toasted bread and the shredded cheese. Place the soup cups on a baking sheet. Bake until the cheese has melted and browned slightly. Serve immediately.

Grape Sparkle

Grape Sparkle
"From the Lion House, and oh so fancy."

submitted by: Sherian Bushman
serves: 20 (1/2 cups)

Ingredients:
2 cups sugar
4 cups water
2 cups grape juice
2 cups orange juice
1/2 cup lemon juice
1 can (12 oz.) carbonated ginger ale

Directions:
Combine sugar and water in saucepan and heat until dissolved. Cool. Add grape juice, orange juice, and lemon juice. Pour into shallow pan and freeze. When ready to serve, remove from freezer and thaw slightly. Break up into chunks and fill punch cups two-thirds full. Pour ginger ale over slush and serve.
I like to make and freeze December 30, then you can pull it out and serve on New Year's Eve.

Cilantro-Lime Rice

Cilantro-Lime Rice
"Great with sweet pork, or as a side."

submitted by: Sherian Bushman
serves: 6-8

Ingredients:
1 cup uncooked rice
1 teaspoon butter
2 cloves garlic, minced
1 tablespoon and 1 teaspoon freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
2 teaspoons sugar
3 tablespoons fresh chopped cilantro

Directions:
In saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, broth, and water. Bring to a boil, cover and cook on low heat for 15-20 minutes. (Until the rice is tender) Remove form heat. In a small bowl, combine the rest of the lime juice, sugar, and cilantro. Pour it over the hot rice and mix it in as you fluff the rice.

Touchdown Taco Dip

Touchdown Taco Dip
"Perfect for game day!"

submitted by: Sherian Bushman
serves: 8-10

Ingredients:
1 can (16 oz) refried beans, we like the black beans
1 package (8 oz.) cream cheese
1 cup sour cream
1 tablespoons taco seasoning
2 garlic cloves, chopped
2 oz. cheddar cheese, grated (or Mexican blend)
1/2 cup olives, chopped
1 medium tomato
1/4 cup thinly sliced green onions
1 small bunch cilantro (optional)
Tortilla chips

Directions:
Preheat oven to 350 degrees. Spread beans on the bottom of a dish (8X8). Combine cream cheese, sour cream and taco seasoning, beat until smooth. Add garlic and spread on top of beans. Cover with grated cheese and bake 15-18 minutes or until hot. Garnish with chopped veggies. Serve with tortilla chips.

Miniature Marshmallow Fudge

Miniature Marshmallow Fudge
"A Christmas favorite."

submitted by: Maxine Fife
serves: 20

Ingredients:
4 cups sugar
1 can condensed milk (1 1/2 cup)
1 1/3 cubes butter or margarine (2/3 cup)
pinch of salt
1 (12 oz) package chocolate chips
1 (8 oz.) bag of miniature marshmallows
1 teaspoon vanilla

Directions:

1. Combine chips, marshmallows and vanilla in a large bowl, set aside.
2. Combine sugar, milk, butter and salt in a medium saucepan.
3. Cook to a full boil stirring constantly. (less likely to scorch in double boiler, but not necessary) Boil for 8 minutes.
4. Pour over marshmallow mixture in bowl. Beat until melted. Add nuts if desired.
5. Pour into large buttered 9X13 inch dish, and cool.

Jungle Juice

Jungle Juice
"The non-alcoholic version, of course!"

submitted by: Tenise Wertman
serves: as many as you choose

Ingredients:
1 part pineapple juice
1 part grapefruit or lemon lime pop

Directions:
Combine in bowl and serve immediately.

Iced Gingerbread Cookies

Iced Gingerbread Cookies
"My kids favorite. I make them bite-sized and they disappear before my eyes."

submitted by: Sherian Bushman
serves: 48 small cookies


Ingredients:
Cookies:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Icing:
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/8 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
   
3. Let the dough sit for 30 minutes. Shape dough into marble sized balls, and roll them in the remaining 2 tablespoons of sugar.
   
4. Place the cookies 2 inches apart onto an ungreased cookie sheet, and press on them to flatten them slightly.
5. Bake for 8 to 10 minutes in the preheated oven.
   
6. While cookies are baking, prepare icing. Place the confectioners' sugar and butter in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, ginger and vanilla until thoroughly blended. (It will be a light brown color, not white)
   
7. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
8. Drizzle icing over cookies. It will dry, and the icing will no longer be sticky.
   

Store them in a container to keep them soft.

Cinnamon Rolls

Cinnamon Rolls
"Just like the ones in the mall!"

submitted by: Tenise Wertman
serves: 12-15

Ingredients:
Dough
2 package active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 teaspoon granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

Filling
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Creamy Glaze
2/3 cup melted butter (1 stick plus 2 tablespoons)
4 cup powdered sugar
2 teaspoon vanilla
4-8 tablespoons hot water

Directions:
Dough:

1. In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
   
2. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
3. Turn out onto a well-floured board; knead 5 - 10 minutes.
   
4. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
5. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

Filling:

1. Spread dough with 1/2 cup melted butter.
   
2. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
3. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices.
   
4. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
   
5. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Glaze:

1. Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency.
   
2. Spread over slightly cooled rolls.

Caramel

Caramel
"I used this caramel for all the other treats needing caramel. Turtles, caramel and chocolate covered pretzels, etc."

submitted by: Tenise Wertman
serves: 4 pounds

Ingredients:
1 1/3 cups sweetened condensed milk
1 1/3 cups brown sugar, packed
1 1/3 cups granulated sugar
1 1/3 cups light corn syrup
1 1/3 cups butter or margarine

Directions:

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine all ingredients in large heavy saucepan. Cook, stirring occasionally, to between soft ball and firm ball stage (approximately 250 degrees / 120 C).
3. Pour into prepared pan and set aside to cool at room temperature.
4. Remove candy from pan and peel away waxed paper or foil and cut into squares. Wrap pieces individually in waxed paper or plastic wrap.
5. Makes about 4 pounds.

Chocolate covered cherries

Chocolate covered cherries

submitted by: Tenise Wertman
serves: about 50

Ingredients:
3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted powdered sugar
1 (12-ounce) package semisweet chocolate morsels or preferred chocolate

Directions:

1. Drain about 50 cherries; pat cherries dry on absorbent paper towels and set aside. Reserve remaining cherries for other uses.
2. Combine butter, syrup and salt, stirring well. Stir in powdered sugar and knead in bowl until smooth.
3. Shape 1/2 teaspoon fondant mixture around each cherry. Place on a waxed paper-lined baking sheet; chill about 2 hours or until firm.
4. Melt chocolate in top of a double boiler over simmering water. Dip each cherry by the stem into chocolate. Place on a waxed paper-lined baking sheet; chill until firm. Store in an airtight container in the refrigerator.

Cheesecake

Cheesecake

submitted by: Tenise Wertman
serves: 8-10

Ingredients:
2 packages cream cheese (8 oz), softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 Graham cracker crust, Ready to use

Directions:

1. MIX 2 pkg Cream Cheese, softened, 1/2 Cup (125 mL) sugar and 1/2 tsp (2 mL) vanilla with electric mixer at medium speed until well blended. Add 2 eggs; mix until blended.
2. POUR into a (9"/23cm) ready-to-use graham cracker crumb crust.
3. BAKE at 350 degrees F (180C) for 40 minutes or until center is almost set. Cool.
   
4. Refrigerate 3 hours or overnight.
   
5. FREEZE IT. Your cheesecake will cut more easily when it's frozen and will leave you with a clean knife too.

Toffee

Toffee

submitted by: Tenise Wertman
serves: 25-30

Ingredients:
1 1/2 cups whole blanched almonds, coarsely chopped
1 cup butter
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup (6-ounces) semisweet chocolate chips (I use Milk Chocolate)

Directions:
Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
Spread chopped almonds onto a baking sheet and toast in 350*F (175*C) oven for 8 to 10 minutes, stirring nuts occasionally, or until lightly browned. Let cool.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300 degrees (150 degrees C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into prepared pan, spreading quickly and evenly; cool until firm.
Melt chocolate chips. Spread over top of candy; sprinkle with remaining 1/2 cup nuts. Let stand until set. Lift candy from pan, peel off aluminum foil and break into pieces.

Nut Clusters

Nut Clusters

submitted by: Tenise Wertman
serves: however many you choose

Ingredients:
1 part chocolate chips
1 part butterscotch chips
1 part peanut butter chips
Roasted salted peanuts

Directions:
To melt chips in the microwave, place the chocolate in a glass bowl and zap it on high power for 30 seconds at a time, stirring after each interval. Once chips are melted, stir in peanuts. Spoon onto waxed paper and cool.

Easy Fudge

Easy Fudge
"The Microwave Version"

submitted by: Tenise Wertman
serves: 24

Ingredients:
1 1/2 bags milk chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla flavoring
pinch of salt
1 bag Walnut pieces (if desired)

Directions:

1. Empty the chocolate chips into a large GLASS microwaveable bowl and microwave for three minutes.
2. Remove from microwave, add remaining ingredients and stir well.
3. Pour into a waxed-paper lined cake pan and cool
4. ENJOY!!

Gingerbread Men

Gingerbread Men

submitted by: Tenise Wertman
serves: 3 dozen

Ingredients:
Gingerbread Men:
3 cups (420 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).

Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream

Directions:
Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Shortbread

Shortbread

submitted by: Tenise Wertman
serves: 20-25 cookies

Ingredients:
1 lb butter
4 cup flour
1 cup sugar

Directions:
Bake at 250 45min-1hr

Ambrosia Balls

Ambrosia Balls
"Made like Russian tea cakes or Mexican Wedding cakes"

submitted by: Tenise Wertman
serves: 25-30

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup finely cut coconut
1 tablespoon grated orange peel (I always use fresh.)
Powdered sugar

Directions:

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, salt, orange peel, and coconut until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Sugar Cookies

Sugar Cookies

submitted by: Tenise Wertman
serves: 40-50 cookies

Ingredients:
1 1/2 cups butter, softened
2 cups white sugar
½ cup powdered sugar
4 eggs
1 ½ teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Lemon Meringue Pie

Lemon Meringue Pie

submitted by: Sharla Nielson
serves: 1 pie

Ingredients:
1 1/2 cups sugar
1/4 cup and 2 tablespoons cornstarch
1/2 teaspoons salt
1/2 cup water
1/2 cup lemon juice
3 eggs (yolks and white separate)
1 1/2 cups boiling water
grated lemon peel
1 baked pie crust, 9 inch
1/4 teaspoon Cream of Tarter
6 tablespoons sugar

Directions:
Meringue:
Beat egg whites, cream of tarter, and 6 tablespoons sugar on high until soft peaks form.
Pie:
Combine sugar, cornstarch and salt in saucepan. Blend in 1/2 cup cool water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium heat, let boil for 1 minute while stirring constantly. Remove from heat and stir in lemon peel, pour into crust. Top with meringue, making sure to bring meringue all the way to the crust, and bake for 12 to 15 minutes at 350 degrees. Should be a light brown. Let cool and refrigerate.

Ham Divan with Rice

Ham Divan with Rice
"By Mirinda Chatfield"

submitted by: Sonrisa Parker
serves: 4-6

Ingredients:
1/4 cup mayo
1/4 cup light sour cream
1 can cream of chicken soup, condensed
1 teaspoon oregano
1/4 teaspoon pepper
2 cups frozen broccoli, thawed
2 cups lean ham, cubed
1 cup shredded cheddar cheese
1 cup bread crumbs
1 teaspoon Italian seasoning
3 tablespoon melted butter
2 cups cooked rice

Directions:
Cream together mayo, sour cream, condensed soup, oregano, and pepper. Stir in ham.
In bottom of 11x7 inch casserole, spread rice. Top rice with broccoli, then cheese and then ham with sauce.
Combine bread crumbs, Italian seasoning and butter until well coated. Sprinkle mixture over casserole.
Bake in 350 degree oven for 40-45 minutes (until sauce is bubbly). Allow to rest for 5-10 minutes before serving.

Casserole may be frozen prior to baking. If baking from frozen, allow 1 hour and 20 minutes for baking. If baking from thawed, but refrigerated, bake for 50-60 minutes.
Chopped asparagus or peas may be substituted for the broccoli with good success.
Try using other cheeses or a combination of cheeses for a varied flavor.
Rice may be removed from casserole for a low-carb. option, or replaced with brown rice or served on the side.

Best & Softest Sugar Cookies

Best & Softest Sugar Cookies
"From Amy Anderson"

submitted by: Sonrisa Parker
serves: 24 or more

Ingredients:
1 cup shortening
2 cups sugar
2 eggs
5 cups flour
1/2 teaspoon salt
1 teaspoon soda
2 teaspoon baking powder
1 cup sour milk (add vinegar or lemon juice)
1 teaspoon vanilla

Butter Frosting:
1/2 cup butter
4 tablespoons milk
2 teaspoons vanilla
4 cups powdered sugar
food coloring

Directions:
Cookies:
Mix together shortening and sugar. Beat in egg. Mix dry ingredients with milk alternating. You may need more flour.) Roll out and cut out shapes. Place on cookie sheet and bake at 350 degrees for 8-10 minutes. Frost with Butter Frosting.

Frosting:
In mixing bowl beat butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and vanilla.
Slowly beat in remaining powdered sugar. Add in additional milk if needed to reach spreading consistency. Add food coloring to make it different colors.

Pizza Crust or Breadsticks

Pizza Crust or Breadsticks

submitted by: Sonrisa Parker
serves: 2 pizzas or 24 breadsticks

Ingredients:
2 cups warm water
2 tablespoons vegetable oil
1/4 cup sugar or honey
2 teaspoons salt
2 tablespoons yeast
6 cups flour

Directions:
Combine water, oil, sugar or honey, and salt in large mixing bowl. Stir until dissolved. Sprinkle yeast over mixture and stir until dissolved. Gradually add flour, stirring after each addition. (I usually can only get four cups mixed in until I start kneading.) Knead on floured surface 8-10 minutes, or until it’s not sticky. Shape into a ball and place in greased bowl. Cover and let rise for one hour, if you have time. If you don’t, it still works fine. Punch down and divide in half. Roll out and place in two lightly greased pizza pans or cookie sheets. For pizza, add desired toppings. For breadsticks, cut into bread sticks with pizza cutter. Bake at 450 degrees for 8-10 minutes.

Whole Wheat Bread II

Whole Wheat Bread II

submitted by: Merrill Fife
serves: 1 loaf

Ingredients:
1 1/2 cups water, warm
1 egg, beaten
2 tablespoons butter
1 tablespoon Canola oil
1 1/2 tablespoon salt
2 tablespoon dry milk
4 cups Whole Wheat flour
2 tablespoons gluten
1 1/2 teaspoons yeast

Directions:
Place in Bread Machine in the order listed.

Garlic Shrimp over Quinoa

Garlic Shrimp over Quinoa

"This is based on a prize winning recipe by Joseph Lanni of Brooksville, FL from some magazine--not sure which one."-Kathy Jackson

submitted by: Kathy Jackson
serves:


Ingredients:
1 lb raw shrimp thawed peeled and deveined
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried tarragon, crushed
1/2 tablespoon fresh thyme chopped (1/2 t dried crushed)
1/4 teaspoon Old Bay seasoning or celery salt
1 1/2-2 cups dried quinoa (small grain, complete protein, available from most health food stores, and some supermarkets)
1/2 cup pine nuts toasted
1 cup sun dried tomatoes packed in oil
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup(1/2 cube) butter, melted
8 oz fresh spinach
12 olives (pitted and halved)
fresh parsley to garnish
shredded Parmesan cheese

Directions:
Rinse shrimp; pat dry. Marinate shrimp in a Ziploc bag with oil, garlic, and spices for 1 hour in fridge. Meanwhile, prepare quinoa by washing well in warm water (very important, or it will taste "soapy"), then cook with 1 part quinoa, 2 parts chicken broth, and pine nuts like you would rice, bringing to a boil, then covering and simmering for about 20 minutes until tender and fluffy. Stir tomatoes and onions into quinoa and set aside. Combine lemon juice and melted butter; set aside. In a large skillet, cook and stir shrimp with marinade over med heat for 3-5 minutes or until shrimp are just done. Pour half of the butter mixture over shrimp in hot pan. Spread spinach on bottom of serving dish, pile quinoa mixture on top, spread shrimp across top of quinoa, then spoon the remaining butter mixture over the top of everything. Sprinkle with olives, parsley, and Parmesan.

Decadent Chocolate Cake with Raspberry Sauce

Decadent Chocolate Cake with Raspberry Sauce

submitted by: Kathy Jackson
serves: 6-8

Ingredients:
Cake:
1 cup semi-sweet chocolate chips
1/2 cup margarine
1/2 cup all purpose or cake flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoon butter
2 tablespoon corn syrup

Raspberry sauce:
10 oz frozen raspberries thawed, drained, and juice reserved
1/4 c sugar
2 T corn starch

Directions:
Preheat oven to 325 degrees. Grease springform pan. Heat 1 cup chocolate chips and margarine in 2 qt saucepan till melted; cool 5 min. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl on high till foamy. Beat in sugar, 1 tablespoon at at time until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan. Bake 35-40 min (top will appear dry and cracked) a toothpick will come out clean when done. Cool 10 min. Run knife around edge to loosen and remove the springform pan side. Invert cake onto wire rack; remove bottom of pan and cool completely.

Heat remaining chips , 2 T butter, and corn syrup on med. heat until melted. Spread over top of cake, and allow to drizzle down sides. Serve with raspberry sauce. Garnish with fresh raspberries and whipped cream if desired.


Raspberry Sauce:
Add enough water and juice to measure 1 cup. Mix sugar and cornstarch in 1 qt sauce pan. Stir in juice and raspberries. Heat to boiling over med. heat. Boil and stir 1 min; strain if you want to (I don't because it's a pain). When I make this sauce, I make it with blackberries because we grow them in the backyard. It is still wonderful, but you have to mash them with a potato masher if you want a smooth sauce.

Zucchini Bread

Zucchini Bread
"The best I've ever had."-Kathy Jackson

submitted by: Kathy Jackson
serves: 6

Ingredients:
1 lb Zucchini, washed and dried, ends removed
2 cups wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pecans or walnuts
3/4 cup sugar (raw or rapidura is best)
1/4 cup plain yoghurt
2 large eggs beaten lightly
6 tablespoon unsalted butter melted and cooled
1 tablespoon lemon juice

Directions:
Preheat oven to 375 degrees. Shred or process Zucchini. Toss with 2 tabelspoons sugar. Drain 15-20 min (30 min if using white flour) then squeeze moisture out. Combine dry ingredients. Toast nuts 5-7 min, cool, add to dry ingredients. Whisk remaining sugar with eggs, yoghurt, butter, and lemon juice. Add zucchini and wet ingredients to dry ingredients. Stir until moistened. Pour immediately into greased floured pans, smooth with spatula. Bake on middle rack until golden brown and toothpick comes out clean (55-60 min). Cool in pans at least 10 minutes. Transfer to cooling rack and cool for at least 1 hour before serving.

Shrimp Linguini

Shrimp Linguini


submitted by: Kathy Jackson
serves: 6

Ingredients:
1 bunch green onions sliced fine all the way to top
1 pkg fresh mushrooms (8 oz. I think)
2-3 cloves garlic minced (depends on how much you like it)
2 tablespoon fresh basil chopped (or 2 tsp dried)
1 teaspoon Mrs. Dash
1/4 cup(1/2 cube) butter
1/2-1 lb cooked salad shrimp
Cooked Linguini- to serve 6 (or substitute Barilla Plus wholegrain angel-haired pasta--which is what I do--it tastes better than wheat)
shredded Parmesan cheese

Directions:
Saute onions, mushrooms, garlic, basil, Mrs. Dash (can also add asparagus, red peppers, etc.) in the 1/2 cube butter. Add shrimp and cook just to warm them (1-2 min). Pour over pasta, stir. Add more butter if dry, up to one cube. Add a sprinkle Parmesan cheese over top or serve in a bowl and let people add what they want. My husband also likes to add the canned cheese and stir it in before adding the shredded to the top.

Potato, Sausage and Kale Soup

Potato, Sausage and Kale Soup


submitted by: Kathy Jackson
serves: 4-6

Ingredients:
3x14 oz cans beef broth (or water and beef stock or bouillon--I like "Better than Bouillon" brand for my broths)
4 cups or so of chopped, peeled red potatoes
1/4 cup chopped onions (red are best)
1/4 cup chopped celery
8 oz Kielbasa or smoked sausage (uncured if you can get it) sliced lengthwise then in 1/2 inch half rounds
2 1/2 cups cleaned, coarsely chopped fresh kale
salt and black pepper to taste

Directions:
Pour broth into 3-quart saucepan. Bring almost to a boil over med-high heat. Add potatoes, onions and celery; cook, uncovered, until potatoes are fork-tender. Add sausage. Reduce heat to low; simmer, covered, 20 min. Stir in kale; simmer 15 min more. Season with salt and pepper.

Jambalaya

Jambalaya

submitted by: Kathy Jackson
serves:6-8

Ingredients:
8 oz Kielbasa or smoked sausage (preferably uncured--no nitrites), sliced 1/2" rounds
2 tablespoons olive oil
2 cups onions chopped
1 cup celery chopped
1 cup red bell pepper chopped
1 lb med raw shrimp peeled and deveined (can substitute shredded or chopped cooked chicken, but I like shrimp better)
2 cloves garlic minced (or 2 tsp minced from a jar, but fresh is better)
4 cups tomatoes, chopped (or 2x 14oz. cans diced, preferably unsalted or low salt but fresh is better)
Tony Chachere's Cajun seasoning (the green one) to taste (can season with salt, pepper, and Tabasco instead--the advantage to the Tony Chachere's is that I find when it is salty enough it is also spicy enough--if that makes sense)
Scallions (optional)
mustard greens (optional)

Directions:
Brown kielbasa in oil over med high heat (3 min.). Stir in onions, celery, and bell peppers and saute another 5 min. Add shrimp and garlic and cook another 3 min stirring constantly until shrimp is evenly cooked, but NOT overcooked. Stir in tomatoes and rice. Cook 3-4 min more to heat through. Season with Tabasco, salt, and pepper or Cajun seasoning. Garnish with scallions and serve.

You can add mustard greens (stemmed and sliced) with the tomatoes.

Angel Chicken Pasta

Angel Chicken Pasta


submitted by: Nicole Soderquist
serves: 6

Ingredients:
6 skinless, boneless chicken breasts
1/4 cup butter
1 package Italian Dressing mix
1/2 cup white wine
1 can Golden Mushroom Soup
4 ounces cream cheese with chives
1 pound angel angel hair pasta, cooked al dente
(mushrooms optional)

Directions:
Cook chicken breasts until juices run clear. Cut breasts into halves. In a large saucepan, melt butter over low heat. Stir in package of dressing mix. Blend in wine and soup. Mix in cream cheese and stir until smooth. Heat through, but do not boil. (you can add mushrooms at this point) Arrange chicken breasts in a single layer in a 9x13 inch dish. Pour sauce over. Bake in oven at 325 degrees for 30 minutes. Twenty minutes before chicken is done, boil noodles. Drain noodles and serve chicken and sauce over pasta.

Texas Sheet Cake

Texas Sheet Cake

submitted by: Sharla Nielson
serves: 12

Ingredients:
1 cup water
1 cup (2 cubes) margarine
4 heaping teaspoons of cocoa
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour milk (add 1 tablespoon vinegar or lemon juice to milk)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Directions:
Mix together water, margarine, and cocoa in a saucepan, bring to a boil. Sift together flour and sugar. Pour chocolate over flour mixture. Add eggs, sour milk, soda, and salt. Beat well, pour into a greased and floured 18-12 inch baking sheet with 1/2 inch sides. Bake at 400 degrees for 20 minutes.

Chocolate Raspberry Crumb Bars

Chocolate Raspberry Crumb Bars

submitted by: Sherian Bushman
serves: 8-10

Ingredients:
crust:
1 cup softened butter
2 1/2 cups flour
3/4 cups packed brown sugar
1/4 teaspoon salt

filling:
1 1/4 cups semi-sweet choclate chips
1 1/4 cup sweetened condensed milk (1 can)
1/3 cup raspberry topping (you can substitute any fruit)
1 cup white chocolate chips (or nuts and chips)

Directions:
Preheat over to 350 degrees. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until mixed well. With floured fingers, press 1 1/4 cups crumb mixture into bottom of greased 13x9 baking pan; reserve remaining mixture. Bake for 10-12 minutes or until edges are golden brown.

Combine semi-sweet chips and milk in a small pan. Melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle reserved crumbs over chocolate. Drop teaspoonfuls of fruit topping over crumb mixture. Sprinkle with white chips. Bake 25-30 minutes or until center is set. Cool completely on wire rack.

Divinity

Divinity
"Grandma Mable Christensen's recipe."

submitted by: Maxine Fife
serves: 12-18 pieces

Ingredients:
2 cups sugar
1/2 cup Light Karo Syrup
1/2 cup water
pinch of salt
2 egg whites
flavoring (vanilla, mint or etc)

Directions:
Cook sugar, syrup, water and salt, stirring constantly to 260 degrees. Whip egg whites until they will form stiff but not dry peaks. Slowly pour (drizzle) all of the hot mixture into the egg whites beating constantly on highest speed. Add flavoring, beat until it starts to set. It will begin to lose its shine. Quickly drop from spoon onto waxed paper or buttered surface.