Sunday Recipes

Kitchen Help and Tips

2011-08-23T23:22:00.011-04:00

ALL ABOUT APPLES

An apple a day:

Calories: 80

Carbohydrates:18 grams

Fat: 0

Fiber: 5 grams

Cholesterol: 0

Sodium: 0

Potassium: 170 milligrams

Just remember when you are cooking with apples that:

3 medium apples=1 lb of apples=3 cups of diced apples=2 3/4 cups sliced

apples

1 lb of apples=4 small apples=3 medium apples=2 large apples=1 1/2 cups

of applesauce

6 to 8 medium apples=a nine inch pie

TIPS ON USING APPLE JUICE:

Use apple juice or cider to glaze turkey, ham, or chicken

Poach fish fillets in apple juice or cider

Mix sour cream and apple juice with chopped herbs to make dip for raw

vegetables

Use apple juice instead of liquid in recipes for corn muffins,

biscuits, breads, rolls, pancakes, waffles, and omelets

GREAT TASTING APPLES:

FUJI-sweet,crisp all purpose apple

GALA-light texture, sweet,great for eating fresh(my personal favorite)

GINGER GOLD-sweet yet tart, crisp and juicy all purpose apple

GOLDEN DELICIOUS-sweet and mellow, excellent for all uses

GRANNY SMITH-tart, crisp excellent for all purpose

JONATHAN-moderately tart all purpose apple

RED DELICIOUS-tender and juicy, best for eating out of hand

ROME-firm, slightly tart, excellent for baking

STAYMAN-firm, mildly tart all purpose apple

WINESAP-firm, tart, juicy, holds shape when cooked

YORK-tart, crisp, great for cooking or eating

GALA-heart-shaped, distinctive yellow-orange skin with red striping.

A crisp, sweet taste that can't be beat. Gala is the perfect

take-along snack -- any time of day. Great in salads.

BEAN COOKING TIPS

Salting the cooking liquid for dried peas and beans tends to

slow cooking and toughen the beans. Salt should be added after

they're cooked.

When using dried beans in the crockpot, cook until tender

before adding other ingredients. You may cook in plain water

overnight (about 6 to 8 hours) on low, then drain and add

recipe ingredients in the morning. Follow package directions

for water amount.

Simmer, don't boil. Boiling can cause the liquid to overflow,

and can cause the beans to break apart and the skins to break

off.

For softer beans, cover the cooking pot.

Test doneness by tasting. They should feel smooth yet firm and

not mushy. Or, gently squeeze a bean between thumb and index

finger - if the middle is still rather hard, cook them longer.

To reduce the risk of flatulence, change the water two times

or more during the soaking process and once after the beans

have simmered for 30 minutes.

As soon as beans have cooked, drain the liquid to prevent

further cooking (unless the liquid is part of the dish).

Refrigerate leftover beans for up to 5 days to be used in

salads, soups, etc..

Dry bean yields: 1 pound = about 2 1/2 cups uncooked; 5 1/2 to

6 1/2 cups cooked.

CARVING A TURKEY

Let it Sit

Once the bird is removed from the oven, it should stand for 20 to 35 minutes,

depending on its size. This gives the juices a chance to soak into the flesh,

allowing for succulent cuts of meat. Before you begin carving, have a warm

serving platter ready and waiting for all the juicy white and dark meat you'll

soon be slicing and digging into.

Remove the Legs

Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a

carving fork. Using a sharp knife, slice through the meat between the breast and

the leg. Next, using a large knife as an aid, press the thigh outward to find

the hip joint. Slice down through the joint and remove the leg. Cut between the

thigh bone and drumstick bone to divide the leg into one thigh piece and one

drumstick. To carve the drumstick, steady it with a carving fork and cut a thick

slice of meat from one side, along the bone. Next, turn the drumstick over so

that the cut side faces down. Cut off another thick slice of meat. Repeat,

turning the drumstick onto a flat side and cutting off meat, carving a total of

four thick slices. To slice the thigh, place it flat side down on a cutting

board. Steady the thigh with a carving fork. With a knife, cut parallel to the

bone and slice off the meat. Be sure to place all the cuts on the warmed serving

platter as you work.

Remove the Wings

Before you carve the breast, the wings must be removed. Slice diagonally down

through the edge of the breast toward the wing. Using a knife as an aid, press

the wing out to find the shoulder joint; cut through the joint and remove the

wing. Place the wing on the serving platter as is.

Carve the Breast

To carve the breast meat, hold the back of the carving fork against the

breastbone. Starting parallel to the breastbone, slice diagonally through the

meat. Lift off each slice, holding it between the knife and fork, and place on

the warm serving platter. Continue until you have carved all the meat on one

side of the breast. Repeat, carving the other side of breast.

COOKING TIMES FOR A TURKEY

Below are listed the cooking times for different sizes of turkeys.

These times are based on roasting the bird in a 325 degree F (165 degrees C) oven.

Some recipes call for a higher temperature for the first 30 to 45 minutes and

some recipes call for a 350 degree F (175 degrees C) oven, so the overall

cooking time for these birds will be reduced. A good rule of thumb is to check

the doneness about 30 minutes before you expect the turkey to be finished.

Remember that the turkey is only fully cooked when a thermometer inserted into

the thickest part of the thigh (without touching bone) registers 180 degrees F.

Weight Unstuffed Stuffed

10-18 pounds 3 to 3.5 hours 3.75-4.5 hours

18-22 pounds 3.5-4 hours 4-5 hours

22-24 pounds 4-4.5 hours 4.5-5.5 hours

24-29 pounds 4.5-5 hours 5.5-6.25 hours

COOKING TIPS

tip: If you accidentally add too much salt to a dish while it's

still cooking, drop in a peeled potato. It absorbs the excess salt

for an instant fix.

tip: Wondering if an egg is still fresh? Immerse it in a pan of

cool salted water. If it sinks, it is fresh; if it rises to the

surface, throw it away.

tip: If you store both raw and cooked eggs, here's how to tell a

boiled one from an uncooked one: Give them a spin. If the egg

spins it's boiled (or cooked), if it doesn't spin, it's not.

tip: Garlic cloves peel easily when you first remove the ends, then

lay flat and press with the side of a knife.

tip: Either chop garlic cloves fine with a knife, or purchase a

garlic press made especially for this purpose.

tip: Save your egg shells to start seedlings for your garden.

Plant seeds in egg shell halves. Simply crack the shells around the

roots of your plants and transplant them outdoors. The shell is a

natural fertilizer.

tip: To avoid staining your Tupperware, spray first with nonstick

cooking spray before pouring in tomato-based sauces.

tip: Wrap celery in aluminum foil before storing in the

refrigerator for long lasting freshness.

tip: If you poke an egg with a small sewing needle before hard

boiling, it will peel with ease.

tip: To easily remove honey from a measuring spoon, first coat the

spoon with nonstick cooking spray.

tip: To prevent egg shells from cracking, add a pinch of salt to

the water before hard boiling.

tip: Chill onions before chopping to keep eyes from tearing.

tip: Spray pan with cooking spray before boiling pasta water to

keep noodles from sticking.

tip: The use of a nonstick skillet will greatly reduce the amount of

liquid or fat you need to keep things moving freely in the pan.

tip: Keeping fat out of the pan works for other styles of cooking

too. Use paper liners in muffin pans, parchment on baking sheets.

tip: Cooking fat may be reduced by either using half as much or

always stepping down to a healthier fat.

tip: When preparing pancake or waffle batter, mix it in the blender

to get all the lumps out. Then just pour your batter directly from

the blender into the pan. No messy scoop, no lumpy pancakes.

tip: Grate some potato into your stew or sauce to thicken the broth.

tip: Pricking the skin of a potato before baking will keep it from

exploding in your oven. However, if you handle it carefully, I've

found an un-pricked potato is moister inside. Remove it gently from

the oven.

LOWERING FAT IN RECIPES

In today's health conscious society our diets are often a

reflection of the times. We now know that by lowering saturated fats

in our diet, we can also lower our blood cholesterol levels. Weight

watchers also know that all calories aren't created equal and that

the foods with a high fat content are the ones that we should be

watching more than those with simply a high calorie count.

As if our lives aren't complicated enough, now, in order to comply

with dietary recommendations, we have to change a lifetime of

cooking and eating habits. Favorite family recipes are often loaded

with fat but most of us simply aren't ready to give them up in favor

of a healthier bean and rice dish. Well, maybe we don't have to.

With a few slight alterations to both our recipes and cooking style,

the fat can be reduced and meals can be healthier without

significantly reducing the flavor. The following tips are simple

adjustments but adjustments which can make a substantial difference.

Saute vegetables in a small amount of water, wine or vegetable

broth rather than oil or butter. Alternatively, by using a

non-stick pan, you can reduce the amount of oil or fat used

significantly. One teaspoon of oil should be sufficient if you

coat the pan by brushing the oil on its surface with a pastry

brush.

Substitute ingredients with a low-fat version of the same

ingredient. For example, use low-fat cheese rather than the whole

milk variety or fat-free mayonnaise instead of regular.

Use 2 egg whites to replace one whole egg. Egg substitutes are

also a good choice.

If you don't care for the texture or flavor (or perhaps I should

say lack of flavor) of low-fat and fat-free cheeses, you can still

reduce fat by using less of an extra-sharp version of regular

cheese. The fat content remains the same whether the cheese is

mild or sharp but the flavor increases with less cheese actually

being used.

Substitute ground turkey breast for ground beef.

Substitute low-fat or no-fat yogurt for sour cream or try yogurt

cheese rather than either sour cream or cream cheese.

When a fat is called for in recipes, try gradually reducing the

amount and comparing the results with the original recipe. For

example, if your recipe calls for 2 tablespoons of butter, try

cutting it down to 1-1/2 tablespoons. If this is successful, try

reducing it further next time. You may be surprised just how

little fat is really needed for good results.

MELTING SOLID CHOCOLATE

Chocolate begins to melt at 80oF and is fully melted at 115oF.

Above this temperature you risk having

the chocolate turn grainy, thick or scorched.

Chocolate holds its shape and does not look like it is melting

unless stirred. There are

3 points to remember

(1) chocolate will scorch if it is heated at a high temperature,

(2) it will tighten or lump if it is exposed to

any moisture such as steam,

(3) it will absorb odors easily.

Before melting, break the chocolate into small pieces with a

hammer or ice pick.

The smaller the pieces, the faster the chocolate

will melt. It can be remelted many times as long as there is

no moisture present and it hasn't been scorched. If the cocoa butter

comes to the surface and blooms, it will remelt.

Conventional Oven: Use a sauce pan or bowl and place in oven,

not above 125 degrees F. Be sure to stir the chocolate fairly often

as it melts. It will take about 30 minutes to melt 5 pounds

of chocolate.

Double boiler or in a Heat-Proof Bowl: Place over hot

(130-140oF), not boiling water.

Try to keep water and steam from dripping onto the chocolate,

as it will harden, or seize. If this should happen, stir in a half

teaspoon of vegetable shortening for each ounce of chocolate

so that the chocolate will soften and melt smoothly.

Chopping chunks or squares of chocolate into small

pieces facilitates its melting. Chocolate can also be melted

easily in a microwave oven.

Because results vary, it is best to consult package directions.

Microwave Oven: Best for small amounts - less than a few

pounds.

Milk chocolate tends to scorch easily. Heat on high for 1

minute intervals; then remove and stir well after each interval

until no more melting occurs and the chocolate is smooth.

Important Chocolate Temperatures

(1) Work Area -- 70 to 75 deg F.

(2) Molds -- 83 to 87 deg F.

(3) Candy Centers -- 70 to 75 deg F.

(4) Cooling Area -- 65 to 75 deg F. (initial cooling)

(5) Cooling Area -- 50 to 55 deg F. (main cooling)

(6) Cooling Area -- 65 to 70 deg F. (final phase)

QUICK IDEAS FOR TOMATOES

Place tomato slices on a bread-style pizza crust brushed with olive oil

or basil pesto. Sprinkle with Parmesan or mozzarella cheese and bake or

grill until hot. Serve as an entree or appetizer.

To make a simple uncooked salsa, chop tomatoes and combine with minced

onion, jalapeno pepper and fresh basil. Serve with grilled chicken

breasts.

For an easy salad, marinate tomato wedges or cherry tomato halves in

Italian dressing and serve on lettuce leaves.

Add chunks of tomato to stir-fry at the last minute; gently stir until

tomatoes are hot.

KITCHEN TIPS 1

Use disposable gloves while kneading dough. It does not stick to the gloves and

cleanup is a breeze.

Put one stick of chewing gum with the outside wrapper removed into an opened box

of flour or oatmeal to keep it free of bugs.

Add some lemon juice(not concentrated) and a pinch of baking soda in the water

before you soak your stainless steel dishes. This will give a nice shine to the

dishes.

Lemon juice also cuts grease very effectively.Pour some on greased pans along

with warm water and detergent and let soak overnight.

Thriftiest use of leftover tea, coffee and soda: make ice cubes to put in cool

drinks without watering them down.

Coffee Stains

To remove a coffee stain from fabric or a rug, try one of these methods:

Dip a white cloth into a beaten egg yolk and rub the yolk into the stain. Then

rinse with clear water.

Work denatured alcohol into the stain, then rinse with water. Apply a solution

of 1/2 teaspoon mild detergent in a pint of water.

Blot with a white towel. If the stain remains, apply a 50-50 solution of water

and white vinegar and blot.

Spray nonstick cooking spary on beaters before mixing ingredients to stop batter

from sticking.

Use latex dishwashing gloves.

They give you a nonslip grip that makes opening jars much easier.

Potatoes will take food stains off your fingers. Just slice and rub raw potato

on the stains and rinse with water.

Use a meat baster to "squeeze" your pancake batter onto the hot griddle --

perfectly shaped pancakes every time.

To clean your microwave: In a bowl, mix 1 and 1/2 cups water and 3 teaspoons of

lemon juice. Place it in the microwave and cook on high for 10 minutes. When

time is up, remove the bowl. Then just wipe down the microwave with a cloth or

sponge.

Boil apple peels in aluminum pans to make them shine like new.

To keep potatoes from "budding", place an apple in the bag with them.

KITCHEN TIPS 2

Old Amish Proverb: Eat it up, wear it out, make it do, or do without!

Stuff a miniature marshmallow in the bottom of a sugar cone to prevent

ice cream drips.

Use a meat baster to "squeeze" your pancake batter onto the hot griddle,

perfect shaped pancakes every time.

To keep potatoes from budding, place an apple in the bag with the

potatoes.

To prevent eggshells from cracking, add a pinch of salt to the water

before hard-boiling.

Run your hands under cold water before pressing Rice Krispies treats in

the pan ~ the marshmallow won't stick to your fingers.

To get the most juice out of fresh lemons ~ bring them to room

temperature and roll them under your palm against the kitchen counter

before squeezing.

To easily remove burnt on food from your skillet ~ simply add a drop or

two of dish soap and enough water to cover bottom of pan, and bring to a

boil on stovetop ~ skillet will be much easier to clean now.

Spray your Tupperware with nonstick cooking spray before pouring in

tomato-based sauces ~ no more stains.

When a cake recipe calls for flouring the baking pan, use a bit of the

dry cake mix instead ~ no white mess on the outside of the cake. For

chocolate cake ~ dust with cocoa.

If you accidentally over salt a dish while it's still cooking ~ drop in

a peeled potato ~ it absorbs the excess salt for an instant "fix me up".

Wrap celery in aluminum foil when putting in the refrigerator ~ it will

keep for weeks.

Brush beaten egg white over piecrust before baking to yield a beautiful

glossy finish.

Place a slice of apple in hardened brown sugar to soften it back up.

When boiling corn on the cob, add a pinch of sugar to help bring out the

corns natural sweetness.

To determine whether an egg is fresh, immerse it in a pan of cool,

salted water. If it sinks, it is fresh ~ if it rises to the surface,

throw it away.

If you have a problem opening jars ~ try using latex dishwashing gloves

~ they give a non-slip grip tht makes opening jars easy.

Potatoes will take food stains off your fingers ~ just slice and rub raw

potato on the stains and rinse with water.

To get rid of itch from mosquito bite ~ try applying soap on the area ~

instant relief.

When you get a splinter ~ reach for the scotch tape before resorting to

tweezers or a needle. Simply put the scotch tape over the splinter, and

then pull it off. Scotch tape removes most splinters painlessly and

easily.

Clean a thermos bottle ~ fill the bottle with water, drop in four

Alka-Seltzer tablets, and let soak for an hour (or longer, if

necessary). Baking soda also works well in warm water.

To remove odor of garlic from hands, wet hands with water and then rub

with a spoonful of salt and rinse.

To keep marshmallows from turning hard, store them in the freezer.

To keep eyes from tearing when cutting onions, put a piece of bread in

your mouth before you start.

To hasten the ripening of tomatoes or avacados, put them in a brown

paper bag, close the bag and leave at room temperature for a few days.

(Works well with fruit also)

Before measureing honey or other syrup, oil the cup with cooking oil and

rinse in hot water.

You'll get more juice from a lemon if you first warm it in a glass of

warm water, or at least room temperature.

Egg shells can be easily removed from hard boiled eggs if they are

quickly rinsed in cold water first.

Next time a plastic bread wrapper melts onto the toaster or the

coffeepot, try this. Rub some petroleum jelly on the spot, reheat the

appliance and use a paper towel to rub off the plastic and the printing.

To make your own cleaning solution for windows and mirrors: Mix 1/2

gallon water, 1/2 cup white vinegar, 1/2 cup isopropyl alcohol

(available at drugstores), 1 squirt of dishwashing liquid. NO STREAKS!

KITCHEN TIPS 3

1. To save time cooking, organize your kitchen:

a. Keep all like items together... baking needs, canned by variety, etc.

b. Alphabetize spices. If you are like me and have dozens of herbs, spices and

extracts, use double turntables, putting spices on one, herbs on one, extracts

and miscellaneous on one.

c. Install a chalkboard on a cabinet door or wall and jot down items just before

you run out. That way you can purchase replacements and never run out.

2. To remove onion or garlic odor from your hands, while washing them, rub

them over the faucet or a stainless steel spoon! It works!

3. Use an aluminum tea ball for spices in soups.

4. To completely empty shortening can, pour boiling water in can. Excess

shortening will rise to the top. Let cool and remove.

5. For do-it-yourself hamburgers or tacos, put the relishes in muffin tins.

SOLUTIONS FOR COOKING EMERGENCIES

No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead.

Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5

minutes.

No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in

a skillet with a little butter until browned.

No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot

or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.

No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.

No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour

and 2 tablespoons cornstarch.

No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut

squash or pumpkin.

No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup

granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few

seconds.

No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or

3/4 cup honey.

No parchment paper? Use brown paper or waxed paper (not over high heat), or just

grease and flour the pan.

No kitchen twine to truss the turkey? Use unwaxed, unflavored dental floss.

Lowering the Fat in Recipes

In today's health conscious society our diets are often a

reflection of the times. We now know that by lowering saturated fats

in our diet, we can also lower our blood cholesterol levels. Weight

watchers also know that all calories aren't created equal and that

the foods with a high fat content are the ones that we should be

watching more than those with simply a high calorie count.

As if our lives aren't complicated enough, now, in order to comply

with dietary recommendations, we have to change a lifetime of

cooking and eating habits. Favorite family recipes are often loaded

with fat but most of us simply aren't ready to give them up in favor

of a healthier bean and rice dish. Well, maybe we don't have to.

With a few slight alterations to both our recipes and cooking style,

the fat can be reduced and meals can be healthier without

significantly reducing the flavor. The following tips are simple

adjustments but adjustments which can make a substantial difference.

Saute vegetables in a small amount of water, wine or vegetable

broth rather than oil or butter. Alternatively, by using a

non-stick pan, you can reduce the amount of oil or fat used

significantly. One teaspoon of oil should be sufficient if you

coat the pan by brushing the oil on its surface with a pastry

brush.

Substitute ingredients with a low-fat version of the same

ingredient. For example, use low-fat cheese rather than the whole

milk variety or fat-free mayonnaise instead of regular.

Use 2 egg whites to replace one whole egg. Egg substitutes are

also a good choice.

If you don't care for the texture or flavor (or perhaps I should

say lack of flavor) of low-fat and fat-free cheeses, you can still

reduce fat by using less of an extra-sharp version of regular

cheese. The fat content remains the same whether the cheese is

mild or sharp but the flavor increases with less cheese actually

being used.

Substitute ground turkey breast for ground beef.

Substitute low-fat or no-fat yogurt for sour cream or try yogurt

cheese rather than either sour cream or cream cheese.

When a fat is called for in recipes, try gradually reducing the

amount and comparing the results with the original recipe. For

example, if your recipe calls for 2 tablespoons of butter, try

cutting it down to 1-1/2 tablespoons. If this is successful, try

reducing it further next time. You may be surprised just how

little fat is really needed for good results.

Melting Solid Chocolate

Chocolate begins to melt at 80oF and is fully melted at 115oF.

Above this temperature you risk having

the chocolate turn grainy, thick or scorched.

Chocolate holds its shape and does not look like it is melting

unless stirred. There are

3 points to remember

(1) chocolate will scorch if it is heated at a high temperature,

(2) it will tighten or lump if it is exposed to

any moisture such as steam,

(3) it will absorb odors easily.

Before melting, break the chocolate into small pieces with a

hammer or ice pick.

The smaller the pieces, the faster the chocolate

will melt. It can be remelted many times as long as there is

no moisture present and it hasn't been scorched. If the cocoa butter

comes to the surface and blooms, it will remelt.

Conventional Oven: Use a sauce pan or bowl and place in oven,

not above 125 degrees F. Be sure to stir the chocolate fairly often

as it melts. It will take about 30 minutes to melt 5 pounds

of chocolate.

Double boiler or in a Heat-Proof Bowl: Place over hot

(130-140oF), not boiling water.

Try to keep water and steam from dripping onto the chocolate,

as it will harden, or seize. If this should happen, stir in a half

teaspoon of vegetable shortening for each ounce of chocolate

so that the chocolate will soften and melt smoothly.

Chopping chunks or squares of chocolate into small

pieces facilitates its melting. Chocolate can also be melted

easily in a microwave oven.

Because results vary, it is best to consult package directions.

Microwave Oven: Best for small amounts - less than a few

pounds.

Milk chocolate tends to scorch easily. Heat on high for 1

minute intervals; then remove and stir well after each interval

until no more melting occurs and the chocolate is smooth.

Important Chocolate Temperatures

(1) Work Area -- 70 to 75 deg F.

(2) Molds -- 83 to 87 deg F.

(3) Candy Centers -- 70 to 75 deg F.

(4) Cooling Area -- 65 to 75 deg F. (initial cooling)

(5) Cooling Area -- 50 to 55 deg F. (main cooling)

(6) Cooling Area -- 65 to 70 deg F. (final phase)

Kid Friendly Recipes

2011-08-23T22:59:00.005-04:00

Cake Mix Cookies

Very Easy to do. Baking. Adult supervision is needed. Makes 15 pieces.

Ingredients:

1 box of 2 layer cake mix any flavor

2 large eggs

1/2 cup oil

Instructions:

Mix them together in large bowl until well blended.

Add 1 cup of chocolate chips, nuts, candies and mix them in

Drop by teaspoon on cookie sheet.

Bake at 350 until done approx. 7-9 minutes.

Cool for a few minutes.

Gingerbread Men

Ingredients:

3/4 cup light or dark brown sugar

1/2 cup butter or margarine (softened)

2 eggs

1/4 cup molasses

3 1/4 cups self-rising flour

2 tsp. ginger

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

Directions:

In large bowl, beat sugar & butter until well blended.

Add eggs and molasses. Stir in remaining ingredients.

Cover and chill 1 hour. Roll dough on well-floured board

or countertop until 1/8-inch thick. Cut into shapes. Place

on greased backing sheet. Bake for 10 minutes at 350

degrees. Cool on rack. You can decorate with frosting

if desired. This recipe makes 24 cookies.

Oreo Party Pops

Ingredients:

20 popsicle or lollipop sticks

20 Oreo Double Stuff cookies

1 12-ounce package of semi-sweet chocolate chips

1 T. vegetable oil

Chopped nuts, colored sprinkles or miniature candies like M&M's or Reeses Pieces

Directions:

To form Oreo Pops, insert popsicle sticks into the cream center of each cookie. Set aside.

In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly.

Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on waxed paper and decorate with chopped nuts, sprinkles or candies.

Leave cookies on waxed paper until completely set, then wrap in plastic wrap and tie with a bow for gift-giving.

Makes 20 Oreo Pops

Ultimate Cookies

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup chopped nuts (optional)

1 12 oz pkg. M&M's Semi-Sweet ..OR..

(1 12 oz pkg. Milk Chocolate Mini Baking Bits)

Instructions:

Preheat oven to 350 F.

In large bowl, cream butter and sugars until light and fluffy.

Beat in egg and vanilla.

In medium bowl, combine flour, baking soda and salt.

Blend in creamed mixture.

Stir in M&M's and nuts.

Drop by heaping tablespoonfuls about 2 inches apart onto un greased

cookie sheet.

Bake 10-13 minutes. Do not over bake.

Cool one minute on cookie sheet; cool completely on wire racks.

Store in tightly covered container.

Makes about 3 dozens cookies.

Jams and Jellies

2010-01-19T12:02:00.004-05:00

Easy Apple Butter

3 quarts peeled apples, sliced thin
1/2 cup water
Add to crockpot and cook on high all day
Add
2 1/2 cups sugar
1/2 tsp. ground cloves
2 tsp. ground cinnamon

Cook on low about 4 hours
Stir, put in hot sterilized jars and seal.

Candied Apple Jelly.

Follow the recipe on the insert in the pectin box for apple jelly. The best part is you use apple juice that you buy, just pour it in. Then add the pectin and sugar. Very easy. But add one package of red hot candies. Stir until they melt and turn it all red. Then follow the rest of the directions in the package for canning it. It looks beautiful, tastes great, and gets lots of compliments.

Mock Strawberry Jam

4 cups red tomatoes, peeled, chopped fine.

Add 4 cups sugar. Bring to a rolling boil. Boil for 20 minutes.

Add 2 regular size packages of wild strawberry
jello. Stir until dissolved. Pour into sterilized jars and
seal.
Makes 3 pints.

The same amount of yellow tomatoes can be
substituted using peach or apricot jello to make peach or
apricot jam.

This is real easy to do and really taste good. I have used
other flavors of jello and its still just as good.

Ice Cream

2009-12-25T10:17:00.004-05:00

Any Flavor Ice Cream

1/2 gallon milk
1 large can evaporated milk
1 tsp. vanilla
1 small pkg. instant pudding mix (any flavor)
3 cups sugar

Mix ingredients well.
Pour in ice cream freezer.

Banana Ice Cream

1 can condensed milk
1 cup sugar
1 tsp. vanilla flavoring
3 med. chopped bananas
Milk, as needed

Blend all ingredients together until well mixed.
Then pour rest of freezer amount of milk to make 1 gallon.
Use electric freezer or turn style.

Banana Split Ice Cream

4 eggs
1 1/4 c. sugar
2 cans evaporated milk
1 can Eagle Brand milk
1 tbsp. vanilla
3 lg. ripe bananas
1 sm. can crushed pineapple, drained
10 oz. jar chopped maraschino cherries, use sm. amount juice if you like the taste of cherry
1 c. chopped walnuts

This makes 1 gallon freezer of ice cream.
You will probably need to add regular milk to finish filling the freezer to the point indicated on your freezer.

Butter Pecan Ice Cream

2 eggs
1 c. brown sugar
2 cans evaporated milk
1 box instant vanilla pudding
1 1/2 c. toasted pecans
1 1/2 c. sugar
Milk

Saute chopped pecans in small amount of butter.
Stir constantly about 5 minutes or until toasted.
Set aside to cool. Combine remaining ingredients.
Mix well. Pour into 1 1/2 gallon freezer.
Finish filling with whole milk.
Freeze. Best to let set 1 hour.

Brown Sugar Ice Cream

4 egg yolks
1 c. heavy cream
1 c. (packed) brown sugar
3 c. half-and-half or light cream
1 1/2 tsp. vanilla extract

In heavy, medium, non aluminum saucepan, whisk together
the egg yolks and brown sugar until thick. In another
medium saucepan bring the cream and half and half just
to a boil over moderate heat. Gradually whisk the hot
cream into the egg yolk mixture in a thin stream.

Cook over low heat stirring constantly, until the custard
is thick enough to coat the back of a spoon about 6 minutes.
Do Not Boil. Immediately strain the custard into a medium bowl.
Stir in the vanilla and cool to room temperature, stirring
occasionally, about 30 minutes. Cover and refrigerate until
very cold, at least 5 hours. Pour the cold custard into an
ice cream maker and freeze according to the manufacturer's
instructions.
Let the ice cream soften slightly before serving.

Cappuccino Ice Cream

6 egg yolks
1/2 c. sugar
3 tbsp. brown sugar
3 c. heavy cream
2 tbsp. instant coffee powder
1 c. very rich brewed espresso
3 tbsp. creme de cacao
2 tsp. vanilla extract
1 tsp. ground cinnamon

Beat the egg yolks, sugar and brown sugar in a medium
bowl just until blended. Heat the cream in a saucepan
until almost boiling. Pour the cream in a thin stream
into the egg yolk mixture, whisking constantly. Return
the mixture to the saucepan and cook over medium heat to
make a light custard, about 5-7 minutes. Do not allow
to boil. Remove from heat.

Dissolve the instant coffee in the espresso.
Stir in the creme de cacao, vanilla and cinnamon
and whisk into the custard.

Refrigerate covered until cold. Freeze in ice cream maker.

Cherry Ice Cream

4 eggs, separated
1 c. sugar
1/2 c. instant nonfat dry milk
1 c. Eagle Brand milk
1/2 gal. milk
1 (8 oz.) jar maraschino cherries

Beat egg yolks in a bowl until light. Stir in sugar,
dry milk, and Eagle Brand milk. Add milk and beat thoroughly.
Chop cherries and add cherries and juice to egg mixture.
Fold in egg whites that have been stiffly beaten.
Freeze according to freezer directions. 15-20 servings.

Chocolate Ice Cream

4 eggs
2 1/2 c. sugar

Beat eggs until white.
Add sugar, little at a time.
Beat well each time.

1 c. sifted cocoa
1 tbsp. vanilla
1 pt. half & half
1/2 pt. whipping cream
1 can evaporated milk

Fill 1 gallon freezer to about 2 inches from top.

Coconut Ice Cream

60 Ritz crackers
1 stick margarine
1/2 gal. vanilla ice cream
1 1/2 c. milk
2 pkgs. Jello instant coconut cream pudding

Crush and roll fine crackers. Place in bottom of 9 x 13 inch dish.
(Save out 1/2 cup crackers.) Drizzle 1 stick of melted margarine over crumbs.
Soften ice cream and mix with milk. Add pudding. When mixed spread over crumbs.
Sprinkle 1/2 cup crumbs on top. Place in refrigerator to set.
(This makes a lot- can be divided in half.)

Coffee Ice Cream

1 c. milk
24 marshmallows
1 tsp. instant coffee
1 c. heavy cream, chilled

Combined preparation and cooking time: 15 to 20 minutes.
Freezing time: overnight. Turn freezer to coldest setting.

Pour milk into a saucepan, heat and gradually add the marshmallows. Mix until the mixture is smooth. Add the instant coffee. Let it cool a bit. Whip the cream until stiff. Mix cream and marshmallow mix together and pour into an empty ice cube tray. Freeze overnight.

Easy Strawberry Ice Cream

1 12 c. strawberry jam
2 c. buttermilk

Stir together jam and buttermilk. Freeze until firm.
Break up mixture. Whip until fluffy and refreeze.

Easy Vanilla Ice Cream

2 (14 oz.) can Eagle Brand milk
1 qt. half & half milk
1 tbsp. plus 1 tsp. vanilla extract
Ice cream freezer

Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turned or electric freezer.
Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired. Yield 2 1/3 quarts.

Favorite Fruit

2 cans sweetened condensed milk
2-3 packages sliced strawberries with sugar, partially thawed
( can also substitute the strawberries with
bananas, peaches, pineapple or whatever is your favorite)
1 large bottle red soda pop (uses most
of a 2-liter size) or substitute creme soda.

Put sweetened condensed milk and fruit in freezer can, add soda
to fill line and start cranking!

Honey Ice Cream

2-1/2 c. cream
2 lg. eggs, separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla

Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits.

Ice Cream Crunch

2 c. Rice Krispies, crushed
1 c. grated coconut
1/2 c. chopped pecans
1/2 c. chopped almonds
1 stick butter, melted
1 c. light brown sugar
1/2 gallon vanilla or coffee ice cream
Caramel or butterscotch sauce

Mix Krispies, coconut, nuts and butter in a pan and brown in the oven. Remove from oven and add brown sugar. Line 9 x 13 pan with wax paper. Halve crunch mixture; layer half of crunch in pan and put ice cream on top. Top with remaining crunch mixture. Cover and freeze. Serve with caramel or butterscotch sauce as topping.

Lemon Ice Cream

2 c. whipping cream or Half and Half
1 c. sugar
2 tbsp. freshly grated lemon peel
13 c. freshly squeezed lemon juice

Combine cream and sugar; stir until sugar has dissolved; blend in peel and juice; pour in shallow pan; freeze until firm (4 hours). Yield 6-8.

Mango Ice Cream

4 c. peeled mango slices, chopped fine
1 c. sugar
4 (13 oz.) cans sweetened milk, chilled
1/2 gal. Half and Half
6 eggs, well beaten (or Egg Beaters)
1 tbsp. vanilla extract
1 tsp. almond extract

Combine mango slices and sugar in a microwave proof bowl. Heat until sugar dissolves. Place in refrigerator to chill slightly. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.

Maple Sugar Ice Cream

1 qt. cream
2 c. maple sugar
2 eggs (or Egg Beaters)
1 pt. milk Scant
1/2 c. flour

Let the milk come to a boil. Beat 1 cup of sugar, flour and eggs, until the mixture is light and creamy. Then stir into the boiling milk, cook until the flour is thoroughly cooked.
Put away to cool. When cold, whip the cream, add other cup of sugar and turn into the cooked mixture and freeze.

Milky Way Ice Cream

12 lg. Milky Way candy bars or 24 miniature bars
1 can Eagle Brand milk

Melt Milky Way bars and slowly add Eagle Brand. Mix well and let cool a little bit. Put in freezer and fill with milk.

Mocha Ice Cream

24 Oreo cookies, crushed
1/3 c. butter, melted
1/2 gallon coffee ice cream
3 oz. unsweetened chocolate
2 tbsp. butter or margarine
1 c. sugar Dash of salt
1 (5 1/2-6 oz.) cans evaporated milk
1/2 tsp. vanilla extract
1 1/2 c. heavy cream, whipped
1 1/2 oz. kahlua liqueur Powdered sugar to taste
1/2-3/4 c. chopped nuts

Combine cookie crumbs and butter and press into the bottom of a buttered 9 x 13 inch pan. Refrigerate. When chilled, spoon on softened ice cream and freeze. Melt chocolate and butter.
Add sugar, salt and milk. Bring to a boil, stirring until thickened. Remove from heat and add vanilla. Chill and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and powdered sugar to taste. Spread over chocolate layer and sprinkle top with chopped nuts. Freeze. Makes 25 servings

Roll the Can Ice Cream

2 empty cans, 1 lb. & a 3 lb. with plastic lids
1 1/2 c. rock or kosher salt
20 c. (about 7 1/2 lbs.) crushed ice
1 c. heavy cream
1/3 c. any of the following raisins, diced peaches, crushed Oreos, diced strawberries
1 c. milk
1 tsp. vanilla

Combine ice cream ingredients in smaller can. Cover can tightly with lid and set in the center of the larger can.
Layer 1/2 the ice alternately with 1/2 the salt in the empty space between cans. Cover the larger can with lid. Roll the can back and forth 10 minutes on a hard surface. Open outer can, empty old ice and water. Lift out small can, wipe lid dry and remove. Scrape ice cream from sides with a knife. Replace in large and and re-pack with remaining ice and salt. Cover and roll about 5 more minutes or until done.

Peach Ice Cream

2 cans sweetened condensed milk
4 c. mashed or chopped fresh peaches
1 tbsp. flour
1 tbsp. vanilla
2 qt. milk

Combine sweetened condensed milk and peaches; add flour. Beat well. Add vanilla and milk; mix well. Pour in hand freezer; freeze according to freezer directions.

Peanut Butter Ice Cream

2 c. sugar
1 can evaporated milk
1 sm. jar peanut butter
Milk

This will make 1 gallon ice cream.
Mix evaporated milk, sugar and peanut butter in blender.
Add milk to fill line. Freeze.

Pina Colada Ice Cream

1 (12 oz.) can crushed pineapple
1 pkg. frozen coconut
1 qt. half and half
1 pt. whipping cream
1 can Eagle Brand milk
4 eggs, beaten well (or Egg Beaters)
2 c. sugar
2 tsp. rum flavoring

Mix Eagle Brand milk, sugar and eggs in large bowl. Beat well; add cream and half and half. Add remaining ingredients. Place in ice cream freezer.

Pineapple Orange Ice Cream

6 eggs
3 c. sugar
1 box vanilla pudding (instant)
3 tbsp. orange flavoring
3/4 of a large can crushed pineapple
1 lg. can Pet milk
1 pt. whipping cream

Combine all ingredients and pour into 1 gallon freezer. Finish filling freezer with whole milk. Add a few drops of red and yellow food coloring to make orange color. Freeze.

Praline Ice Cream

2-1/4 c. sugar
1/3 c. all-purpose flour
1/2 tsp. salt
3 eggs, beaten
5 c. milk
1 qt. whipping cream
1 1/2 tbsp. vanilla
3 1/2 c. coarsely chopped pralines

Combine sugar, flour and salt in a Dutch oven. Add eggs and stir until smooth. Stir in milk and cook over medium heat.
Heat until thermometer reaches 165 degrees, stirring constantly. Remove from heat and let cool slightly; chill 2 hours. Combine whipping cream and vanilla in a large bowl; add chilled custard, stirring with a wire whisk. Pour mixture into freezer can of 1 gallon electric freezer. Freeze according to manufacturer's instructions. Remove paddle; fold in pralines and let stand 1 hour before serving. Yields 1 gallon.

Smooth as a Redneck

1 package instant vanilla pudding
1 can sweetened condensed milk
1/2 cup sugar
1 gallon milk

Mix first three ingredients with about half the milk using an electric mixer.
Stir in enough of the remaining milk to fill ice cream freezer. Freeze
according to manufacturer's instructions. For variety: add one cup sweetened
and chopped strawberries and one small strawberry Jell-O or use peaches with
peach Jell-O.

Strawberry Ice Cream

3 cans Eagle Brand milk
3 (10 oz.) cartons sweetened strawberries

Mash strawberries. Add Eagle Brand milk. Pour into ice cream freezer and fill with milk. Freeze.

Homemade Strawberry Ice Cream

Serves: 10
Freeze: At least 4 hr

May be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions.

16 oz ripe strawberries, hulled and halved (4 cups)
2 Tbsp light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups (1 pt) heavy (whipping) cream

Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves.

Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2- to 3-qt metal bowl or pan.

Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week. Makes about 10 cups.

Sugarless Ice Cream

1 qt. Coffee Rich
1 c. whole milk
1 tbsp. Sweet 10 sweetener
1 can Eagle Brand milk
6 eggs, well beaten (Egg Beaters or equivalent of 6 eggs)
3 tsp. vanilla

Combine all ingredients and put in container in freezer. Stir a couple of times during freezing to keep well blended.

Toffee Ice Cream

10 oz. Health bars
1/2 pkg. Famous chocolate wafers, crushed
1/4 c. margarine, melted
1/2 gal. vanilla ice cream or ice milk SAUCE
1 stick margarine
1 (12 oz.) pkg. chocolate chips
2 c. powdered sugar
1 lg. can evaporated milk
1 tbsp. vanilla

Put Heath bars in freezer to harden. Mix chocolate wafer crumbs and margarine and press in 9x13 inch pan. Refrigerate to harden. Crush Heath bars and mix with softened ice cram.
Spread over crust and freeze 6-8 hours. Sauce: Melt butter and chips. Add milk and sugar. Cook 8 minutes or until thick, stirring constantly. Add vanilla and serve warm over the ice cream. You can cut the sauce recipe in half and still have enough.

Tutti Fruiti Ice Cream

3 mashed bananas
3 oranges (juice)
3 lemons (juice)
3 c. sugar
3 c. cream (optional: 2 pts. half and half may be substituted)

Combine ingredients in 4 quart ice cream freezer. Add milk to finish filling (approximately 3 cups). Place ice cream bucket in churn and freeze as usual.

Vanilla Ice Cream

4 eggs
1 3/4 c. sugar
1 can Eagle Brand milk
1 can (sm.) Carnation milk
1/2 gal. whole milk
2 tbsp. vanilla
1/2 pt. whipping cream

Beat eggs well, add sugar and continue beating until well mixed. Add other milks, whipping cream and vanilla; beat until well mixed. Pour into chilled ice cream maker canister. Freeze according to freezer's directions.

Hams

2009-11-26T23:32:00.002-05:00

Apricot Baked Ham

12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. Marsala wine
Cloves

Score ham and insert cloves. After peeling skin from ham and trimming all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple juice into shallow pan and add ham. Bake 2
1/2 hours, basting frequently. Put apricots and wine in saucepan and cover. Bring to boil. Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in baking pan. Put apricots on top of ham and add liquid to ham. (Pour over ham.)

Baked Cherry Ham

1 precooked ham (sliced)
1/2 c. honey
1/4 tsp. ground allspice
1/2 c. brown sugar (packed)
1/4 tsp. ground cloves

Mix the above together and spoon over ham while cooking. Put cherry sauce over ham the last 1/2 hour of baking.

Sauce

1 can cherry pie filling
1 tbsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. ground cloves

Mix first five ingredient and spoon over ham while it cooks.
Add cherry sauce the last 1/2 hour of baking. Ham should be baked at 325 degrees 15 minutes/per pound.

Baked Country Ham with Spicy Mustard Glaze

1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger

Heat oven to 350 degrees. Place meat fat side up on rack in baking pan; score ham. Mix remaining ingredients until well blended. Set aside half of marmalade mixture. Brush ham with remaining marmalade mixture. Roast 2 hours or until meat thermometer registers 140 degrees, brushing with marmalade mixture every 15 minutes. (Temperature will rise 5 to 10 degrees F. during standing.) Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 10 to 12 servings.

Baked Country Ham

1 precooked smoked ham with bone (16 lb.)
25-30 whole cloves
1/4 c. Dijon mustard
2 c. apple juice
1 c. packed brown sugar
2 c. tawny port
2 c. pitted whole dates
2 c. dried figs
2 c. dried prunes
3 bunches watercress, rinsed, patted dry, stems trimmed

1. Preheat oven to 350 degrees.
2. Peel skin from ham and trim fat to 1/4 inch layer. Score fat in diamond pattern.
3. Line a large shallow baking pan with foil and place ham in pan. Insert a whole clove into each intersection of the diamonds and pat the mustard evenly over the top and sides of ham. Sprinkle the sugar over the top and pour the apple juice into the pan. Bake 1 1/2 hours, basting frequently.
4. After putting ham in oven, combine the port, figs, dates and prunes in bowl. Add the fruit and port to the pan after the ham has baked 1 1/2 hours. Bake 30 minutes, basting frequently.
5. Place ham on bed of watercress on large platter.
6. Gently stir fruit through pan juice. Arrange fruit around ham. Serve sauce in gravy boat

Baked Ham (12 to 14 pound)

Place ham on rack in pan and bake uncovered at 325 degrees for about 15 minutes per pound. After it is baked, remove skin and score the ham. Then put cloves or sliced pineapple on it and baste with the following "glaze".

Glaze for Ham

1 c. brown sugar
1 1/2 tsp. dry mustard
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 tbsp. honey
Enough pineapple juice to make it spread

Put in 450 degree oven for 20 minutes (basting occasionally).
Remove from pan and the grease remaining in the pan makes good use in making gravy. Do not carve the ham for 20 minutes.

Baked Ham Slice

Cut slashes in edge of 1 inch thick center cut ham slice.
Sprinkle 1 teaspoon dry mustard and 1/4 cup brown sugar over ham. Place in heavy skillet. Pour milk at side of ham slice until it barely reaches top. Baked uncovered in oven at 350 degrees for 1 1/2 hours.

Baked Ham Steak and Apple Slices

1 ham slice cut 1/2 inch thick (about 3/4 lb.)
2 tbsp. brown sugar
1 tsp. prepared mustard
6 whole cloves
1/2 c. apple cider or apple juice

Place ham in baking dish. Spread brown sugar and mustard over ham and press in cloves. Pour in apple juice and cover tightly. Bake at 350 degrees, 35 minutes. Peel and slice 1 large baking apple into a 1 quart buttered baking dish.
Sprinkle with mixture of: 2 tbsp. brown sugar 1/4 tsp.
cinnamon 1 tbsp. butter Bake at 350 degrees 20 minutes. Serve on platter with ham steak.

Baked Ham with Mustard Glaze

Place Hostess ham on rack in roasting pan. Pour Pepsi over ham until enough is in the pan to touch the bottom of the ham.
Cover and bake at 300 degrees for 2 hours. Drain Pepsi from roasting pan.

Glaze

4 tbsp. brown sugar
1 12 tsp. mustard Mix brown sugar and mustard. Pour over baked ham. Bake uncovered for 30 minutes at 200 degrees. Save excess glaze from bottom of pan to serve with ham.

BAKED HAM WITH RAISIN SAUCE

1 baked ham Juice from pan after baking ham
1/2 c. brown sugar
2 tbsp. vinegar
2 tbsp. cornstarch mixed in 1/2 c.
cold water
1-2 tbsp. maple syrup
1/2 c. drained crushed pineapple (save juice)
1/2 c. raisins

When baking ham, put ham on rack in pan, meat side down. Cover bottom of pan with water. Pour saved pineapple juice over ham.
Make raisin sauce from pan juices (after ham is baked), brown sugar, vinegar, maple syrup, crushed pineapple, cornstarch, and water (Mix cornstarch and water before adding.) in roasting pan. Bring to boil. Simmer until thickened and add raisins. Serve with ham.

Baked Ham

Ham
Brown sugar
Cloves
1/4 c. brown sugar
2 tbsp. prepared mustard

Score fat into diamond shapes. Rub with brown sugar and poke cloves into ham and bake at 350 degrees for 15 to 18 minutes per pound on rack in an open pan
10 pounds - 4 hours;
5 pounds - 1 hour 15 minutes (40 minutes each side);
3 pounds - 45 minutes (20 to 25 minutes each side).
Before cooking, score into diamond shapes. Cover with mixture of brown sugar and prepared mustard. Stud with whole cloves.
Portuguese sausage may be baked at 350 degrees uncovered for 1 hour along with ham.

Glazed Ham

1 c. orange juice
1 c. white grape juice
1/2 c. honey
1 tbsp. white vinegar
2 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. ground cloves
Dash of cinnamon
Canned ham

Mix thoroughly ingredients and marinate 2 hours, at least, or overnight. Coat ham with glaze. Baste now and then. Bake according to directions. Broil and baste baked ham slices with glaze.

Grilled Smoked Ham

5 slices center cut smoked ham
Take 5 center cut slices of smoked ham. Trim all the fat from the meat. Place slices of ham on the grill. Brown on one side, turn over and brown on the other.

Ham with Pineapple Mustard Glaze

3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice Place ham fat side up on a rack in a shallow roasting pan.

Remove skin and excess fat. Score fat surface lightly, cutting diamond shapes. Place a clove in the center of each diamond.
Bake at 325 degrees for 1 1/2 hours. In a saucepan, combine brown sugar, cornstarch, salt, pineapple (with juice), mustard and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove ham from oven. Brush glaze over ham and return to oven for 1/2 hour. Reserve some of the glaze to serve on the side.
Before slicing ham, remove cloves.

Plum Glazed Ham

Precooked ham
Whole cloves

Glaze:
1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white wine vinegar)
1/2 tsp. hot pepper sauce
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar
Preheat oven to 325 degrees.

With a sharp knife remove any rind and excess fat from ham. Score the remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Place ham on rack in roasting pan. If the ham weighs 8 pounds, plan to cook it for 18 to 24 minutes per pound. If it is larger, cook it 10 to 15 minutes per pound. In a saucepan, combine chutney, plum jam, vinegar, pepper sauce, mustard, and garlic. Heat until mixture is syrupy. One hour before ham is ready, spread chutney mixture evenly over top and sides of ham. Cover surface of ham with brown sugar and continue baking until ham has reached an internal temperature of 125 to 130 degrees. If you use an uncooked cured ham (be sure to ask your butcher), it must be baked longer to reach an internal temperature of 160 degrees.

7 up Basted Ham

Place ham in roaster. Pour 7-Up over ham to cover bottom of roaster and place in oven. As ham bakes, pour a small amount of 7-Up over the ham every 15 minutes for the first hour, then as needed.
Try 7-Up for basting baked chickens and turkeys.
Basting with 7-Up brings out the flavor of the meats and gives the gravy an unusually delicious flavor.

Strawberry Baked Ham

1/2 c. fresh halved strawberries
1 (5 to 8 lb.) smoked ham
1 c. strawberry wine
1 c. water
1 tbsp. creole mustard

Preheat the oven to 350 degrees. Place the ham in a large roaster and arrange the strawberries on top. Mix the wine, water, and creole mustard together, then pour over the top of the ham, and let it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve topped with a Strawberry Sauce.

Traditional Baked Ham

Mix the juice from a large can of pineapple slices and 1 cup brown sugar plus 1 teaspoon ground cloves into a syrup. Pour this over ham. Baste about each 45 minutes. Ham should be baked in 350 degree oven 15 minutes per pound (15 pounds would be 2 hours 25 minutes). About 45 minutes before ham is done, take out and garnish with pineapple slices and candied cherries. Return to oven and finish baking.

Upside Down Ham Bake

4 tbsp. butter or margarine
1/2 c. brown sugar
8 slices canned pineapple
6 slices baked ham
1 pkg. cornmeal bread mix

Melt butter in 10-inch skillet. Sprinkle brown sugar over butter. Arrange pineapple slices on top and ham slices on top of pineapple. Prepare cornbread and pour over ham. Bake according to directions for cornbread. When baked, flip onto plate.

Sauce (cooked mushroom sauce):

1 can cream of mushroom soup
2 tbsp. butter or margarine
1/2 can drained mushrooms Pinch of curry to taste
1/2 c. milk or sherry Mix and simmer 5 minutes. Spoon over individual servings.

Ham Glazes and Sauces

2009-11-25T17:49:00.002-05:00

Cherry Almond Glaze

1 (12 oz.) jar cherry preserves
1/4 c. vinegar
2 tbsp. corn syrup
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/3 c. slivered almonds

3 tbsp. water In a saucepan, combine all ingredients except almonds and water. Bring to a boil. Reduce heat; simmer 2 minutes, stirring frequently. Stir in the almonds. About 15 minutes before ham is done, spoon 1/4 to 1/3 cup glaze over ham.
Repeat if desired. Stir water into remaining glaze; heat through and serve with ham. Makes 1 1/2 cups glaze.

Cherry Sauce for Ham

1 can cherry pie filling
1 c. orange juice
1/2 tsp. ginger
1/2 tsp. cinnamon Mix all ingredients.

Heat and serve over baked ham.

Coke or Pepsi Ham Glaze

6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar

Mix together. Keep basting ham with glaze.

Crab Apple Glaze

1 (17 oz.) jar spiced whole crab apples
1 c. brown sugar
1 fully cooked center cut ham sliced
1" thick (about 1 1/2 lb.)

Drain apples reserving 1/2 cup syrup. Combine syrup with brown sugar; heat until boiling. Put crabapples in foil with a little syrup drizzled over, seal and put over fire at edge of barbeque grill. Grill ham over low coals 10-15 minutes on each side. Brush with syrup. Cook 1-2 extra minutes.

Dijon Mustard Glaze

1/2 c. (6 oz.) apple jelly
1 tbsp. Dijon mustard
1 tbsp. bourbon (opt.)
1 1/2 tsp. lemon juice

1/8 tsp. ground cloves For Garnish: Fresh pineapple wedges. Melt jelly in a small saucepan or in microwave. Remove from heat. Whisk in remaining glaze ingredients until well blended. Cool to room temperature. Heat oven to 350 degrees. Have a roasting pan ready. Unwrap ham. Stand cut side down in roasting pan (this seals in moisture and keeps slices from separating during heating). Bake about 1 hour (8 minutes per pound). Remove from oven. Increase oven temperature to 450 degrees. Brush ham with glaze and return to oven 5 to 7 minutes longer until glazed.
Remove from oven and let stand 10 minutes before serving. To Serve: Place ham on its side on serving platter. Gently fan slices out from bone. Surround with pineapple wedges.

Ham and Honey Sauce

1/2 c. cultured sour cream
1/4 c. strained honey
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. horseradish

Fold ingredients together. Serve with baked ham or on ham sandwiches.

Apple/Apricot Glaze

1 c. apples, diced
1 c. apricots
1/2 tsp. dry mustard
2 c. apple cider
1/2 tsp. crushed cloves

Soak apricots in cider for 1 hour.
After ham has cooked 1-1 1/2 hours, remove from oven.
Add above ingredients, blended together. Ham rule of thumb = 325 degrees at 25 minutes per pound.

Mustard Glaze

1 1/2 c. brown sugar
2 tbsp. cloves
2 tbsp. black pepper
2 tbsp. dry mustard Cider vinegar

Mix together with cider vinegar to form a paste.
Put on ham the last hour (after taking off the skin) of baking time.

Mustard Gravy

3/4 c. brown sugar
1/4 c. dry mustard (scant)
1 tbsp. flour
3/4 c. bouillon (diluted somewhat)
2 egg yolks, beaten

Mix brown sugar, dry mustard and flour. Add bouillon and beaten egg yolks. Cook in a double boiler, stirring constantly. Serve with baked ham.

Mustard Pears

1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1 1/2 c. juice drained from 1 lg. can pear halves

Bring sugar, mustard, vinegar and pear juice to boiling point.
Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham.

Orange Marmalade Glaze

12 c. brown sugar
4 tbsp. honey
14 c. orange marmalade
14 tsp. dry mustard

Combine and spoon over ham an hour before finishing baking.

Raisin Sauce for Sliced Ham

1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter or margarine
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)

Mix sugar and water to come to a boil. Then add jelly, raisins, butter, vinegar, and spices. Allow to cook to a boil adding the corn starch to sauce to make it thicken.

Raisin Sauce for Baked Ham

2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins or more

Mix together. Cook until thicken. Serve with baked ham

Eggnog And Made With Eggnog

2009-10-26T10:38:00.012-04:00

Blue Ribbon Eggnog Cookies

2-1/4 Cups Flour
1 Tea. Baking Powder
1/2 Tea. Cinnamon
1/2 Tea. Nutmeg
1-1/4 Cups Sugar
3/4 Cup Softened Butter
1/2 Cup Eggnog
1 Tea. Vanilla
2 Large Egg Yolks
1 Table. Nutmeg
Preheat oven to 300°. Combine flour, baking powder, cinnamon and 1/2 Tea.
nutmeg. Mix well with whisk and set aside.
Cream sugar and butter with an electric mixer until grainy paste is formed. Add
egg nog, vanilla and egg yolks and beat at medium speed until smooth.
Add flour mixture and beat at low speed just until combined. Do not over-mix!
Drop by rounded Teaspoons onto ungreased baking sheets about 1 inch apart.
Bake for 23-25 minutes or until bottoms turn light brown. Transfer to a cool,
flat surface immediately.

Easy Eggnog Pound Cake

1 yellow cake mix -- (18 1/4 ounce)
1 package instant vanilla pudding and pie filling -- 4 serving size
3/4 cup Borden Eggnog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon ground nutmeg
confectioners sugar optional

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, pudding
mix, Borden Eggnog and oil; beat on low speed until moistened. Add eggs and
nutmeg; beat on medium high speed 4 minutes. Pour into
greased and floured 10 inch fluted or tube pan. Bake 40-45 minutes or until
toothpick inserted near center comes out clean. Cook 10 minutes, remove from
pan. Cool completely. Sprinkle with confectioners sugar if desired. Makes one 10
inch cake. Recipe from Eagle Brand.

Eggnog French Toast

1/2 cup dairy eggnog
1 egg
4-5 thick slices French Bread, cut diagonal
powdered sugar or cinnamon sugar for dusting

In small bowl, combine egg and eggnog.
Dip sliced bread into egg mixture
Turn over and allow to sit in egg mixture 2-3 minutes per side. In skillet, melt
2 T butter and cook each slice over medium heat 2 1/2 min or until golden brown.
Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and
a pat of butter. Pour a little maple syrup, if desired.

Eggnog Fudge

2 cups sugar
1 cup eggnog
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Butter sides of heavy 3 quart saucepan; add sugar, eggnog and corn syrup.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture
boils.
Cook to soft ball stage (238 degrees), stirring only as necessary.
Immediately remove from heat and cool to lukewarm (110 degrees) without
stirring.
Add 2 tablespoons butter, vanilla, nutmeg and cinnamon.
Beat vigorously until fudge becomes very thick and starts to lose gloss.
Quickly stir in nuts. Spread in buttered 8 x 4 x 2 inch pan.

Eggnog Muffins

3 cups of flour
1/2 cup of sugar
3 tsp ground nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup of golden raisins
1/2 cup of chopped pecans

combine first five ingredients in large bowl
in another bowl, combine egg, eggnog and oil
mix together
add raisins and nuts
fill muffin cups 2/3 full
Bake @ 350 for 20 -25 minutes
cool for five minutes before removing
Yields 16 large muffins

Eggnog Pie

2 (4 oz.) pkgs. Instant vanilla pudding
2 c. Borden Eggnog
1 1/4 c. milk
1 tbsp. light rum (optional)
1/8 tsp. nutmeg
1 baked 9 inch pie shell, cooled
Dream Whip Topping, prepared

Combine pudding mix, eggnog, milk and nutmeg in a saucepan. Cook and stir over
medium heat until mixture comes to a full bubbling boil. Remove from heat; add
rum and cool 5 minutes, stirring twice.
Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least
3 hours. Garnish with whipped topping and ground nutmeg

Glazed Eggnog Cake

1 box yellow cake mix
1 small package instant vanilla pudding mix
3/4 cup canned egg nog
3/4 cup vegetable oil
4 eggs
1/2 teaspoon nutmeg
Powdered Sugar

PREPARATION:
Combine first 4 ingredients; mix on low speed in mixer until moistened. Add eggs
and nutmeg. Beat for 4 minutes on high speed. Pour into a greased and floured
bunt pan or tube pan. Bake at 350 F. for 40 to 45 minutes until a toothpick
inserted into the middle of the cake comes out clean. Cool for 10 minutes;
remove from pan.

GLAZE:
1/3 cup stick margarine or butter
2 cups powdered sugar
1-1/2 teaspoons vanilla
2-4 tablespoons water
Melt margarine in a saucepan. Stir in powdered sugar and vanilla. Add water, 1
tablespoon at a time, and mix until smooth and of desired consistency (a thick
syrup). Drizzle over cooled cake. (This will glaze one 12-cup bunt cake or a
10-inch angel food cake.)

Graham Cracker Crust Eggnog Pie

4-3/4 ounce package vanilla pudding and pie filling mix
2 cups eggnog
1 1/4 cups milk
1 tablespoon light rum (optional)
1/8 teaspoon ground nutmeg
9" graham cracker pie shell
Whipped cream
Nutmeg

Cook pudding mix for pie filling using 2 cups eggnog and 1 1/4 cups milk. Stir
in rum and nutmeg; pour into crust. Cover surface with plastic wrap; chill
several hours. Garnish with whipped cream and nutmeg.

No-Egg Eggnog

6 cups milk
1 package (4-serving size) instant vanilla pudding and pie filling
4 teaspoons rum extract
3/4 teaspoon ground nutmeg, divided
2 cups (1 pint) heavy cream
2 tablespoons confectioners' sugar

In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract
and 1/2 teaspoon nutmeg; mix well and set aside. In a medium bowl, beat the
heavy cream and confectioners' sugar until stiff peaks form. Add half of the
whipped cream mixture to the milk mixture; stir until well blended. Dollop the
remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately

Non Alcoholic Eggnog

Ingredients:
4 eggs
1/2 cup sugar
1/8 teaspoon salt
4 cups milk
2 teaspoons rum extract
1/2 teaspoon nutmeg
1 cup whipping cream -- beaten until stiff

Directions:
Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix
and cook, stirring frequently, until mixture barely coats a metal spoon. Chill.
Stir in extract and nutmeg. Fold in stiffly beaten whipping cream Pour
immediately into glasses and serve. Sprinkle lightly with nutmeg, if desired

Traditional Eggnog

12 eggs, separated
1 c. sugar
1 1/2 c bourbon
1/2 c. brandy
6 c. milk
ground nutmeg
1 c. heavy cream

Beat egg yolks with sugar on low speed in a large bowl until mixed. At high
speed, beat until thick and lemon-colored (about fifteen minutes).
Add alcohol, one tablespoon at a time, to mixture. Cover and chill.
In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you
will be serving your eggnog, stir the yolk mixture, milk, and 1 1/4 tsp. nutmeg
in the bowl.
In another large bowl beat egg whites at high speed until soft peaks form.
In a smaller bowl (you can use the same beaters), beat cream at medium speed
until stiff peaks form.
Using a whisk, gently fold egg whites, cream, and yolk mixture just until
blended. Serve cold (no ice).
Makes 32 one-half cup servings.

Very Rich Eggnog Ice Cream

2 c. fresh milk
3/4 c. sugar
1/8 tsp. salt
6 egg yolks, beaten with fork
2 c. whipping cream
1 tsp. nutmeg and a dash of cinnamon
1 tsp. vanilla
Cook the milk, sugar, salt, and egg yolks over hot water until it forms a soft
custard; stir while cooking with a fork. Cool. Whip the cream until almost
stiff; fold in the custard and flavorings. Freeze until almost firm. Beat in
chilled bowl until well blended. Return to tray and freeze until firm. Makes 1
quart.

Dips

2009-10-10T08:47:00.003-04:00

Seven Layer Bean Dip

1 Can re-fried beans bottom layer
2 Medium tomatoes diced
1 Bunch green onions diced
1 Small can black olives chopped
1 Cup guacamole
1 Pkg. taco seasoning
1 Cup sour cream
2 Cups Colby-Jack cheese shredded for top layer

Mix taco seasoning with sour cream. Starting with beans and ending with
cheese, layer ingredients in glass baking dish...that's it...serve with
Nachos or chips of your choice.

7-Layer Southwestern Dip

3 cups shredded lettuce
1 15-ounce can black beans , rinsed and drained
1/2 cup chopped red sweet pepper (and/or yellow sweet pepper)
1/4 cup sliced green onions
1 8-ounce carton dairy sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 8-ounce jar (1 cup) chunky salsa
1/2 of a medium avocado , peeled and coarsely chopped
2/3 cup shredded cheddar cheese or Monterey Jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or parsley (optional)
1 recipe Homemade Tortilla Chips or 16 ounces tortilla chips-Below

Line a 12-inch platter with the shredded lettuce. Stir together black beans,
sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border.
Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans,
leaving a border. Sprinkle with jalapeno peppers and lime peel. Drain excess
liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a
border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and
sprinkle with cilantro or parsley, if desired. Serve immediately or cover and
chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips.
Makes about 32 appetizer servings.

Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges. Place in
single layers on ungreased baking sheets. Bake in a 350 degree F. oven about 10
to 15 minutes or till dry and crisp.

Make your own tortilla chips or purchase packaged chips
Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips. Store in an airtight
container at room temperature for up to 24 hours. Prepare layered dip. Cover and
chill up to 6 hours.

Bean Dip

1 can re-fried beans
2 tbs oil
1/4 cup water
1/4 cup picante sauce
3/4 cup grated cheddar cheese

In a small sauce pan, warm the oil over medium heat.
Place the beans in the pan and cook until soft. Stir in
the water and then the picante sauce, always keeping
the mixture warm. Add the cheese slowly to the mixture.
When the cheese has been completely melted, remove
from heat and let cool.

Bean Dip 2

1 Can Bean Dip
8 Oz Cream Cheese
8 Oz Sour Cream
1/2 Pkg Taco Seasoning Mix
16 Oz Cheddar Cheese -- Shredded
1/2 C Green Onion
Tortilla Chips

Beat Dip, cream cheese, and sour cream together until
smooth. Add seasoning and onions. Stir until blended.
Layer the bean dip mixture in the serving dish and add
layer of cheese and repeat layers again. Bake at 350F for
25 minutes. Serve with tortilla chips.

BLT Dip

1 tomato, de-seeded and diced
1 jar real bacon bits
1 cup sour cream
1/2 cup mayonnaise

Mix all the above ingredients together let chill.
Toast bread and cut in quarters - serve with dip.

Note: you can toast bread ahead of time,but do not store in
plastic container, wrap in aluminum foil - keeps the moisture out.

Cheese Pizza Dip

1 envelope Herb Soup Mix, dry
1 cup sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup pepperoni, chopped
1 loaf Italian Bread

Preheat over to 350F degrees. In shallow 1 quart baking dish,
combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella
cheese and peperoni. Sprinkle with remaining 1/4 cup mozzarella cheese.
Bake uncovered 30 minutes or until heated through. Serve with bread.

Chili Dip

3 ounces cream cheese, softened
4 ounces canned green chilies, chopped
4 green onions, finely chopped
15 oz chili-con-carne (no beans)
5 ounces black olives ,chopped
3/4 cup Monterrey Jack cheese, grated

Combine all ingredients and place in a round 8-inch or
9-inch pan. Bake at 325F degrees for 40 minutes. Serve
with tortilla chips.
6 Servings

Dill Dip

1 cup mayonnaise
1 cup sour cream
1-1/2 tablespoon Parsley Flakes
1-1/2 tablespoons minced onion flakes
1 teaspoon Lawry Seasoning Salt
1-1/2 teaspoon dill weed (not seed)

Mix all together and chill until firm
Serve with fresh cut, raw veggies such as carrots, cucumber,
celery, broccoli, cauliflower, and peppers.

Easy Mexican Sour Cream Dip

2 cups sour cream
1 package taco seasoning mix
1/2 cup chopped green pepper
1/2 cup chopped tomato

Combine ingredients. Serve with tortilla chips.
For a spicier dip, substitute the green pepper
with desired amount of chopped green chilies
or jalapenos.

Makes approximately 3 cups.

Favorite Nacho Dip

1 lb. sausage, drained
1 lb. ground beef, drained
1 can Ro-Tel tomatoes
1 can chopped green chilis
1 lb. Velveeta cheese
1 lb. Mexican Velveeta cheese
1 can cream of mushroom soup
Tortilla chips

Fluffy Fruit Dip

1 jar marshmallow fluff
8 ounces cream cheese, softened
assorted fruit, cut into pieces

Combine fluff and cheese; beat with mixer until smooth.
Put into bowl.
Arrange fruits around bowl.

Fruit ideas: melon, canteloupe, oranges, strawberries, pineapple,
apples, peaches, nectarines, papaya, grapes, bananas

Easy, Creamy Fruit Dip

1 jar marshmallow cream
8oz. bar of cream cheese (softened)
Sliced fruit (examples: strawberries, melons, and cantalope)

Mix the marshmallow cream and cream cheese very well.
Take your favorite fruit and dip into the cream mixture.

Guacamole Dip

1 large ripe avocado
1-1/2 tablespoons lemon juice or lime juice
1/4 cup minced onion
1 tablespoon finely diced green chiles
1 small tomato that is seeded and finely chopped
1 garlic clove, minced
1/4 teaspoon of salt (optional)

Peel and pit the avocado. Place in a bowl
with lemon or lime juice. Mash with a fork. Stir in
onion, chilies, tomato, garlic, and optional salt. Cover
and chill.
Makes 1 1/2 cups

Hot Beef and Cheese Dip

1 lb. Hamburger
2 medium onions, chopped
1 tsp. Tabasco
1 Tbsp. Chili powder
7 ozs. chopped green chilies
2 lbs. Velveeta cheese

Brown hamburger and onions. Add tabasco, chili powder, and green chilis.
Cut cheese into small pieces and add to meat mixture. When all ingredients
are melted and mixed, add 2 medium chopped tomatoes.

Jalapeno Cheese Dip

1 lb. Monterey Jack cheese with jalapenos, grated
8 ozs. sour cream
1/4 cup mayonnaise
1 lg. garlic clove, put through garlic press
2 ozs. chopped pimento
3 green onions, finely chopped
Sunflower nuts

Mix together the cheese, sour cream, mayonnaise and garlic. Bake in a 350º
oven for about 20 minutes or microwave on High for about 10 minutes,
stirring occasionally. Mix in half of the pimento, onion and sunflower
nuts. Bake for 5 more minutes, or microwave on High for an additional 2-3
minutes. (Can be prepared ahead, refrigerated up to a week and reheated in
oven or microwave until hot. Stir well to recombine.) Garnish with
remaining ingredients, placing pimento in the center, green onion around
the pimento and sunflower nuts around the edge. Serve with tortilla chips,
preferably lightly salted, white corn chips.

Layered Mexican Dip

8 ounces sour cream
1 packages taco seasoning mix
16 ounces refried beans
1/2 cup sliced pickled jalapeno peppers
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
1 1/2 cups shredded lettuce
1 large tomato -- chopped

Combine sour cream and taco seasoning. Spread refried beans onto
a 9-inch round serving plate; spoon sour cream mixture evenly over
beans. Layer with jalapeno peppers and next 4 ingredients. Serve
with tortilla chips.

Low Fat Veggie Dip

1 pint creamed cottage cheese
1 tbsp. mayonnaise
1 tsp. dry salad dressing mix

Blend together until smooth.
Use veggies or crackers for dipping.

Pepper Dip

3 packages (8-ounces each) cream cheese, softened
1/2 cup butter, softened
1 package (1ounce) ranch-style dip mix
1/4 cup grated Parmesan Cheese
Fresh ground pepper or Cracked Pepper

Mix all of the above and serve with dip chips or pretzels..

Pizza Dip

8 oz cream cheese room temp
1/2 cup sour cream
1/2 tsp oregano
1/4 tsp basil
1/4 tsp italian seasoning
1/2 tsp garlic powder w/parsley 1/2 to 3/4 cup pizza sauce
1/2 cup pepperoni diced
1/4 cup sliced green onions
1/4 cup chopped green peppers
1 cup shredded mozzarella cheese

Mix first 6 ingredients evenly in a 9" pie plate then spread next
4 ingredients and bake at 350 for 10 to 12 min, take out of oven
and top with mozzarella cheese and bake 5 min or till bubbly

Can double recipe and bake in 10x13 pan
Good with Taco Chips or Party bread

Refried Bean Dip

14 ounce can refried beans
1/4 cup sour cream

Mix together in a blender or food processor until smooth.
Add salt and pepper to taste.

Ricotta Fruit Dip

1/3 C Ricotta cheese
2 Tb Powdered sugar
1 Tb Orange juice
1/2 Ts Vanilla
1/3 C Lowfat vanilla yogurt
2 C Strawberries -- or other fruit

In a blender container or food processor bowl combine the ricotta
cheese, powdered sugar, orange juice, and vanilla. Cover and blend
or process till smooth. Stir into the yogurt. If desired, cover and
chill up to 24 hours. Serve with berries, melon, and other fruit.

Simple & Delicious Dip

Mix one envelope Good Seasons Cheese Garlic Salad Dressing
with one container (16 oz.) sour cream. Chill in refrigerator.
Serve with chips and/or with fresh vegetables.

Spinach Vegetable Dip

1 pk Frozen Chopped Leaf Spinach
1 pt Mayonnaise
1 c Sour Cream
1/2 c Chopped Onions

Thaw and drain spinach well. Thoroughly mix all ingredients
together. Chill, for best results, chill overnight. Serve
with fresh cut vegetables or with pumpernickel bread.

Sour Cream Dip

4 teaspoons parsley, finely chopped
4 teaspoons minced onion (dried)
2 tablespoons dill weed, chopped
1 cup mayonnaise
1 cup sour cream

Mix all together and allow to chill for several hours before serving.

Sour Cream Picante Dip

8 oz Sour Cream
4 tbsp Picante Sauce

In a bowl, mix sour cream and picante sauce.
That's it. Add more picante sauce if you like.

Taco Dip

1 - 8 oz. cream cheese (softened)
1 - 8 oz. sour cream
1 packet taco seasoning
Onion
Lettuce
Tomato
Shredded Cheese
Tortilla chips

Mix the cream cheese, sour cream and taco seasoning in
a bowl. Spread on a platter and top with chopped onion, shredded
lettuce, diced tomato and shredded cheese. Chill in refrigerator.
Serve with tortilla chips. Enjoy!

Taco Sour Cream Dip

1 Cup sour cream
2 Teaspoons ketchup
1 Package taco seasoning mix

Thoroughly combine sour cream, ketchup and taco dip mix.
Cover and chill at least 30 minutes or for several hours.
Makes 1 cup.

Tex-Mex Dip

2 tablespoons olive oil
4 green onions, chopped
3 tablespoons flour
1 teaspoon cumin
1 teaspoon chili powder
1 pint (16 oz.) half-and-half
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz.) diced tomatoes
2 tablespoons canned diced green chilies
Chili powder and sliced green onions, for garnish
Tortilla chips and raw vegetables, for dipping

Heat oil in a medium saucepan over medium-low heat. Add green onions and
cook 2 minutes. Stir in flour, cumin and chili powder, and cook 1 minute,
stirring. Gradually stir in half-and-half. Bring to a simmer, stirring
frequently. Simmer 1 minute. Remove pan from heat. Add cream cheese,
stirring until melted.
Return pan to low heat. Gradually add cheeses, stirring until melted.
Stir in tomatoes and green chilies and cook just until heated through.
Transfer to serving bowl.
Sprinkle with chili powder and sliced green onions, if desired. Serve
warm with chips and vegetables.
Makes 5 cups.

Tortilla Dip

8-oz. cream cheese, softened
1 jar salsa (any choice, hot,mild,medium)
1 jar taco sauce (any choice,hot,milk,medium)
1 green pepper, chopped fine
1 red pepper , chopped fine
1 medium onion, chopped fine
shredded taco cheese
cool ranch tortilla chips for dipping

Directions: Layer in order listed and enjoy.

Vegetable Cream Cheese Dip

Prep Time: 10 minutes

1 envelope Lipton Recipe Secrets
Vegetable Soup Mix
2 packages (8 oz. ea.) cream
cheese,softened
2 Tbsp. milk

1. In medium bowl, combine all ingredients; chill 2 hours.

2. Serve on bagels or with assorted fresh vegetables.
2-1/2 cups spread

Diabetic or Sugar Free

2009-10-03T13:56:00.001-04:00

Apple Pie - sugar free

3 cooking apples
11 oz. jar of honey
2 Tablespoons margarine
2 Tablespoons corn starch
2 Tablespoons raisins (optional)
nutmeg & cinnamon to taste

Peel, core and slice apples.
Mix remaining ingredients.
Pour into pie shell.

Diabetic Sweet Banana Bread

1/4 cup melted diet margarine or butter
1 egg beaten
1/2 tsp vanilla or almond extract
2 tsp baking powder
1 1/2 to 1 3/4 cups flour
1/2 tsp salt
1/4 tsp baking soda
equivalent non-calorie sweetener 1 cup
1/2 cup chopped nuts (optional)
3 small bananas

Preheat oven to 375F. Sift dry ingredients together. Add all other ingredients
except bananas and mix. Mash bananas in a separate bowl. Add mashed bananas
to mixture. Add mixture to a lightly greased bread pan. Bake until done (about 1
hour). Let bread cool for 1/2 hour. Slice and enjoy.
Bake 400 degree for 45 minutes on cookie sheet.

Diabetic Berry Muffins

Yield: 12 servings

2 c Biscuit mix 1 Egg
1 c Plain nonfat yogurt
1 c Berries (blue, black, etc)
Non-nutritive sweetener to -equal 1/4 cup + 2 tb sugar
2 tsp grated lemon peel

Preheat oven to 425øF. Grease a 12 muffin (2 1/2") tin. Combine mix and
sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat
with fork until well combined. Fold berries gently into batter with rubber
spatula; place about 1/4 cup batter into each muffin cup. Combine lemon
peel and remaining sweetener and mix well. Sprinkle over batter; bake
until golden brown (20 to 25 minutes). Serve hot. Yields 12 muffins.
(1 Muffin) Calories: 104
NOTE: Lower fat content by using Low Fat Bisquick, and egg substitute in
place of the whole egg.

Diabetic Bran Muffins
Yield: 12 servings

1 c Hot water
2 Eggs beaten
Liquid sugar sub. to equal-1 cup sugar
2 1/2 c All purpose flour
2 c Wheat bran flakes cereal
1 c Shredded wheat bran cereal
2 1/2 ts Baking soda
2 c Nonfat buttermilk
1/2 ts Salt
1/2 c Diet margarine
Vegetable cooking spray

Pour hot water over shreds of wheat bran cereal; let stand at room
temperature 10 minutes.
Cream margarine and sugar substitute in a large bowl. Add buttermilk,
eggs, and soaked bran cereal, beating well at medium speed of an electric
mixer. Fold in wheat bran flakes cereal. Cover and store in refrigerator
until ready to bake. Batter can be stored in fridge for up to 1 week.
To bake, spoon batter into muffin pans coated with cooking spray, filling
two-thirds full. Bake at 400øF. for 15 minutes or until done.

Diabetic Chocolate Chip Cookies

1/2 c margarine
1/3 c brown sugar
1/3 c sugar
1 tsp vanilla
1 lg egg
1 1/4 c flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c English walnuts
1/2 c semisweet chocolate chips

Cream margarine and sugars together at medium speed
until light and fluffy. Add vanilla and egg,
and mix at medium speed for 1 min, scraping down the bowl
before and after adding vanilla and egg. Stir flour,
baking soda, salt, walnuts and chocolate chips together;
add to creamy mix. Mix at medium for about 30 seconds,
or until blended. Drop dough by 1 1/2 tbsp onto
cookie sheets that have been sprayed or lined with foil.
Bake at 375 for 10-12 min, or until cookies are lightly browned.
Leave them on sheets for 3 minutes then remove
cookies to wire rack and cool to room temp.
Yield 20 servings (20 cookies)
low cholesterol diets:
omit egg. Use 1/4 c egg whites or liquid egg substitute.
Low sodium diets: Omit salt. Use salt free margarine.

Diabetic Instant Cocoa Mix

2 cups nonfat dry milk powder
1/2 cup low-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets EQUAL or 1 tablespoon EQUAL MEASURE
3/4 teaspoon ground cinnamon

Stir all ingredients together to prepare mix. Cover and store in airtight
container.
For each serving, add 3/4 cup boiling water to 1/3 cup mix and stir to dissolve.
Makes 2 2/3 cups mix, enough for eight 6-ounce servings.
Variations: Place cinnamon stick in each mug instead of using ground cinnamon.
For mocha flavored mix, prepare as directed except decrease cocoa powder to
1/3 cup and add 1/4 cup instant coffee crystals.

Mile-High Apple Pie

Pastry for double-crust 9-inch pie.

3 tablespoons cornstarch
7 1/4 teaspoons Equal Measure
or 24 packets Equal sweetener
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups sliced cored peeled Granny Smith
or other baking apples (about 8 medium)

Roll 1/2 the pastry on floured surface into circle 1 inch
larger than the inverted pan. Ease pastry into pan.

Combine cornstarch, Equal measure, cinnamon, nutmeg, and salt.
Sprinkle over apples in large bowl and toss.
Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie.
Cut hearts in pastry with cutters; place pastry on pie,
seal edges, trim and flute. Press pastry hearts on pastry.
Bake in preheated 425-degree oven until pastry is golden
and apples are tender, 40 to 50 minutes.
Cool on wire rack.

Makes 8 servings.

Diabetic Peach Crisp
Yield: 6 servings

4 Ripe peaches,peel+slice 1/4"
2 tb Reduced calorie margarine
3 tb Flour
2 ts Reduced calorie margarine
2 1/4 oz Quick-cooking oats,uncooked
9 ts Sweetener (equiv to 3 tb Firmly packed brown sugar)
1 ts Cinnamon
1/2 ts Nutmeg

Servings: 6

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour and
place in a 6x11" baking pan that has been sprayed with a nonstick cooking
spray.

In a small bowl, combine remaining ingredients. Mix well until mixture is
crumbly. Sprinkle evenly over peaches. Bake 30-35 minutes, until crisp.
serve warm or cold.

Diabetic Peanut Butter Cookies

Yield: 18 servings
1/3 c Flour
4 tb Peanut butter
1/4 ts Baking soda
1 tb Brown sugar replacement
1/4 ts Baking powder
1/2 c Granulated sugar replacement
1/4 c Diet margarine
1 Egg, well beaten

Preheat oven to 375 degrees F. Grease cookie sheet lightly. Sift flour,
baking soda, and baking powder. Work margarine and peanut butter with spoon
until creamy; gradually add brown sugar replacement, continue working until
light. Add granulated sugar replacement and egg; beat well. Mix in dry
ingredients thoroughly. Drop by teaspoonfuls onto cookie sheet; flatten
with tines of fork in a criss-cross pattern. Bake until done, 8-10 minutes.
Makes 18 cookies.

Diabetic Pumpkin Pie

1 15-oz. package folded refrigerator unbaked pie crust (2 crusts)
1 envelope unflavored gelatin
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 l6-oz. can pumpkin
1 12-oz. can evaporated skim milk
1/2 cup egg substitute
16 packets EQUAL or 5 teaspoons EQUAL MEASURE

Bake one pie crust according to package directions; reserve remaining pie crust
for garnish or another pie.
In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger and
salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to soften
gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for
2 minutes more. Remove from heat.
Gradually stir 1 cup hot mixture into egg substitute; return all egg mixture to
saucepan. Cook and stir over low heat for 2 minutes. DO NOT BOIL. Remove from
heat. Stir in EQUAL. Pour into baked pie crust. Cover and chill 6 hours or
overnight. Makes 8 servings.

Sugarless Strawberry Jam

1 1/2 cups whole or sliced frozen unsweetened strawberries
1/4 cup frozen apple juice concentrate
1 1/2 Tablespoons tapioca

Instructions:
Blend frozen strawberries and apple juice in a blender; do not puree.
In a medium saucepan, add mixture to tapioca; let stand 5 minutes.
Slow bring to a boil on medium heat, stirring constantly.
Remove from heat and cool 20 minutes.

Diets

2009-10-01T00:04:00.003-04:00

Grapefruit Diet

Although this so called New Mayo Clinic Diet has spread like wild fire
and is responsible for millions of pounds in weight loss, the Mayo Clinic
reports it, "did not originate at Mayo Clinic," nor is it, "approved
by Mayo Clinic."

BREAKFAST:
1/2 grapefruit or 8oz unsweetened juice.
2 Eggs any style
2 Slices of bacon
Black coffee or tea, no sugar
LUNCH:
1/2 grapefruit or 8oz unsweetened juice.
Salad and or raw veggies (any dressing, {not low fat or fat free})
Meat (Cooked any way)

DINNER:
1/2 grapefruit or 8oz unsweetened juice.
Meat (cooked any way) Vegetables (any green or red, may be cooked in
butter or Seasoning or a salad as above) Black coffee or tea, no sugar

BEDTIME:
(opt) 8oz Tomato juice or skim milk

INSTRUCTIONS:
1. At any meal you may eat until you are full, and you can not eat anymore.
You must eat the minimum listed at each meal.
2. Do not eliminate anything from the diet, especially don't skip the bacon
at breakfast or omit salads. It is the combination of foods that burn the fat.
3. The grapefruit is important because it acts as a catalyst that starts
the burning process.
4. Cut down on coffee, it affects the insulin balance that hinders the burning
process. Try to limit to one cup each meal.
5. Don't eat between meals, if you eat the combination of food suggested,
you will not get hungry.
6. The diet may eliminate sugars and starches. Fat does not form fat, it helps
burn it, so you can fry food in butter and use butter generously on vegetables.
7. Do not eat desserts, breads and white vegetables of sweet potatoes. You may
double or triple helpings of meat, salads or vegetables. Eat till you are stuffed.
The more you eat the more weight you will lose.
8. There may be no weight loss in the first 4 days, but you may lose 5 pounds on
the 5th day. You may lose 1 and 1/2 pounds every two days until you reach your goal.
9. DRINK EIGHT 8oz GLASSES OF WATER EVERY DAY. 1/2 GALLON.
THIS DIET IS SAID TO BEEN GIVEN TO HEART PATIENTS NEEDING TO LOSE WEIGHT FAST
FOR BY-PASS SURGERY.
ALL SOFT DRINKS NEED TO BE DIET AND CAFFEINE FREE.
YOU MAY NOT HAVE: White onions, potatoes, celery, peas, cereal, carrots, corn,
starchy vegetables, bread, noodles, rice, potato chips, pretzels or fruit or
diet dressing.
YOU MAY HAVE: Red onions, bell peppers, radishes, broccoli, cucumbers, green onions,
leaf spinach, cabbage, tomatoes, green beans, lettuce, chili (no beans) mayonnaise,
any cheese, hot dogs, cole slaw, regular salad dressing, green vegetables, 1tsp nuts,
dill or bread and butter pickles.
IMPORTANT
STAY ON DIET 12 DAYS AND STOP FOR 2 DAYS
Works out great to start on a Monday because you will have every other weekend
off of the diet.

Sacred Heart Medical Diet

This 7-day eating plan can be used as often as you like. If correctly followed, it will clean out your system of impurities and give you a feeling of well-being. After only 7 days of this process, you will begin to feel lighter by at least 10 pounds and possibly 17 pounds, and experience an abundance of energy.

DAY ONE
Any fruit (except bananas). Cantaloupes and watermelon are lower in calories than most other fruits. Eat only soup and fruit today.
DAY TWO
All vegetables. Eat until you are stuffed with fresh raw, cooked or canned veggies. Try to eat green leafy veggies and stay away from dry beans, peas or corn. Eat veggies along with the soup. At dinnertime tonight reward yourself with a big baked potato and butter. Don't eat any fruits through today.
DAY THREE
Eat all the soup, fruit and veggies you want. Do not have a baked potato. If you have eaten as above for three days and not cheated, you should find that you have lost 5-7 pounds.
DAY FOUR
Bananas and skim milk: Eat at least 3 bananas and drink as much milk as you can today, along with the soup. Bananas are high in calories and carbohydrates, as is the milk but on this particular day, your body will need the potassium and carbs. Proteins and calcium to lessen the cravings for sweets.
DAY FIVE
Beef and tomatoes: you may have 10 to 20 ounces of beef and a can of tomatoes, or as many as 6 tomatoes on this day. Eat the soup at least once today.
DAY SIX
Beef and veggies, eat to your heart's content of the beef and veggies today. You can even have 2-3 steaks if you like with green leafy veggies but no baked potato. Be sure to eat the soup at least once today.
DAY SEVEN
Brown rice, unsweetened fruit juice and veggies, again, be sure to stuff yourself and eat the soup. You can add cooked veggies to your rice if you wish.

By the end of the 7th day, if you have not cheated on this diet, you should have lost 10 to 17 pounds. If you have lost more than 17 pounds, stay off the diet for two days before resuming the diet again.
This diet is fast. The secret lies within the principle that you will burn more calories than you take in. It will flush your system of impurities and give you a feeling of well-being. This diet does not lend itself to drinking any alcoholic beverages at any time. Because of the fat build-up in your system. Go off the diet at least 14 hours before any intake of alcohol.
Due to the variety of digestive systems in individuals, this diet will affect everyone differently. After day three, you will have more energy than when you began, if you do not cheat. After being on the diet for several days, you will find that your bowel movements have changed. Eat a cup of bran or fiber. Although you can have black coffee with this diet, you may find that you don't need caffeine after the third day.
The basic fat burning soup can be eaten anytime you feel hungry during the seven days. Eat as much as you wish. Remember the more you eat, the more you will lose. You can eat broiled, boiled or baked chicken instead of the beef. Absolutely no skin on the chicken. If you prefer, you can substitute broiled fish for the beef on only one of the beef days. You need the high protein in the beef for the other days.
Continue on the diet as long as you wish and feel the difference both mentally and physically.

DO NOT - DO NOT
No bread, alcohol, carbonated drinks (including diet drinks). Remember, absolutely no fried foods.
DO - DO - DO - DO
Drink plenty - at least 6 to 8 glasses - of water a day, as well as any combination of the following beverages: black coffee, unsweetened fruit drinks, cranberry juice and skim milk.
This diet comes from the Sacred Heart Memorial Hospital that is used for overweight heart patients in order to lose weight rapidly, usually prior to surgery.

Sacred Heart Soup Recipe

1 or 2 cans of stewed tomatoes
3 plus large green onions
1 large can of beef broth (no fat)
1 pkg. Lipton Soup mix (chicken noodle)
1 bunch of celery
2 cans green beans
2 lbs. Carrots
2 Green Peppers
Season with salt, pepper curry, parsley, if desired, or bouillon, hot or Worcestershire sauce. Cut veggies in small to medium pieces. Cover with water. Boil fast for 10 minutes. Reduce to simmer and continue to cook until veggies are tender.
This soup can be eaten anytime you are hungry during the week. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more you will lose. You may want to fill a thermos in the morning if you will be away during the day.

Drinks:
Unsweetened juices
Tea (also herbal)
Coffee
Cranberry juice
Skim milk
Water, water, water

Subway Diet

Jared Fogle caused a sensation by losing 245 pounds by eating only
Subway sandwiches for a year.
Here's Fogle's Subway recipe for successful weightloss:

Lunch:
A six-inch turkey sub, no mayo, no oil and a bag of baked potato chips.

Dinner:
A foot long veggie sub.

Drinks:
Unlimited diet soda through the day.

Avoid:
Cheese, mayonnaise and oil are a no-no on the subs, and anywhere else.

Improvements:
Breakfast is an essential part of the day and is necessary for more energy
and higher productivity. The Subway Diet would be more healthy if augmented
by a lite morning meal of yogurt or fruit, and skimmed milk for Calcium.

Food Gifts In A Jar

2009-09-25T00:01:00.015-04:00

Apple Cake in a Jar

2/3 cup shortening
2-2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning
jars with lids

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
Cream shortening and sugar until fluffy. Add eggs and beat in well.
Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes.
Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

Apple Pie in a Jar

4-1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
28 cups peeled, cored and sliced apples

Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars.
Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Banana Nut Bread Baked in a Jar

2/3 cup shortening
2-2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3-1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

Cream shortening and sugar. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) about
45 minutes.
Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks.

Chocolate Applesauce Bread in a Jar

1 c margarine -- softened
3 c granulated sugar
4 egg whites -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room temperature
3 c unbleached flour
3/4 c cocoa powder -- sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven to 325. Place a baking sheet onto middle rack and
remove top rack from oven. Before starting batter, wash 8 (1 pint)
wide mouth canning jars with lids in hot soapy water and let drain,
dry, and cool to room temperature. Generously prepare jars with
margarine. In a mixing bowl, combine margarine, sugar, egg whites,
vanilla, almond extract, and applesauce. In another mixing bowl,
combine flour, cocoa powder, baking powder, baking soda, and salt.
Mix wet ingredients with dry ingredients just until moistened. Spoon
1 level cupful of batter into each jar. Carefully wipe rims clean,
then place jars on baking sheet (or they'll tip over) in the center
of oven. Bake 40 minutes. Keep lids in hot water until they're used.
When cakes are done, remove jars which are HOT from oven one at a
time. If rims need cleaning, use moistened paper towel. Carefully
put lids and rings in place, then screw tops on tightly shut. Place
jars on a wire rack; they will seal as they cool. Once jars are
cool, decorate with round pieces of cloth and then glue on flowers,
ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of
the lid (makes it poofy on top), then a piece of cloth (about 3"
larger than the lid) on top and screw the ring back on. Decorate as
desired; cut fabric edges with pinking shears, etc.

Chocolate Chip Cookies

1 2/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 cup white sugar
2 cups semisweet chocolate chips
1/2 cup brown sugar

Combine the flour, baking soda, white sugar and the chocolate chips.
Place 1/2 of the mixture in a clean, wide mouth quart sized canning
jar and pack firmly. Place the brown sugar on top, again packing
firmly. Place the remaining flour mixture on top. Cover with lid and
material, then tie a ribbon around lid.
Attach a card with the following directions:
Empty contents of jar into bowl. In separate bowl combine 3/4 cup of
butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add
to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet
and bake in a preheated 375 degrees F (190 degrees C) oven for 8-10
minutes.

Country Soup In A Jar

1/2 cup dry barley
1/2 cup dry green split peas
1/2 cup uncooked rice
1/2 cup dry lentils
2 Tbs. dry onion flakes
2 Tbs. dried parsley
2 tsps. salt
1/2 tsp. lemon pepper
2 Tbs. crushed beef bouillon cubes
1/2 cup uncooked alphabet pasta twist macaroni, to fill jar.

In a wide mouth 1 quart jar, layer the barley, peas, rice and
lentils. Then layer around the edges the onion, parsley, salt,
lemon pepper, bouillon and the alphabet pasta. Fill the rest of
the jar with the twist macaroni.
Seal and attach a gift card. The gift card should read:

Country Soup Mix
Add contents of jar to 3 quarts of water, 2 stalks of chopped
celery, 2 sliced carrots, 1 cup of shredded cabbage (optional)
and 2 cups diced tomatoes. Over medium low heat, cover and
simmer about 1 hour, or until vegetables are tender.

Gingerbread Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Mix 2 cups of the flour with the baking soda and baking powder. Mix
the remaining 1 1/2 cups flour with the spices. In a one-quart,
wide-mouth canning jar layer the ingredients starting with the flour
baking powder mixture then the brown sugar and finally the flour and
spice mixture. Cover the lid with a piece of material and tie a
ribbon around the top with a cookie cutter attached to the ribbon.
Attach a card with the following directions:

Empty contents of jar into a large mixing bowl. Blend together
well.
Add 1/2 cup softened butter or margarine, 3/4 cup molasses and 1
slightly beaten egg. Mix until completely blended. Dough will be
very stiff so you may need to use your hands. Cover and
refrigerate for 1 hour.
Preheat oven to 350 degrees F
Roll dough to 1/4 inch thick on a lightly floured surface. Cut
into shapes with a cookie cutter. Place cookies on a lightly
greased cookie sheet about 2 inches apart.
Bake for 10 to 12 minutes. Decorate as desired.

Love Soup Mix in a Jar

1/3 cup beef bouillon granules
1/4 cup dehydrated onion flakes
1/2 cup split peas
1/2 cup ABC, small shell, or ring macaroni (any small shape pasta
will do)
1/4 cup barley
1/2 cup lentils
1/3 cup non-instant white rice
tricolor spiral pasta

Into a wide mouth 1-quart canning jar, layer ingredients in the
order given: bouillon, onion flakes, split peas, small shape
pasta, barley, lentils, rice, and enough tricolor spiral pasta to
fill jar.
Seal and attach a gift card as follows:

Love Soup Mix
In large kettle, brown 1 pound ground beef or stew beef cut
into bite-size pieces in a little olive oil. Remove tricolor
pasta from top of jar and reserve. Add the rest of the jar
contents to the kettle with 12 cups water. Let come to a boil
and simmer 45 minutes. Add tricolor pasta and simmer 15
minutes more.

M&M Cookies

1 1/4 cups white sugar
1 1/4 cups M & M's
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Mix together flour, baking soda and baking powder. Layer ingredients
in jar in order given in a 1 quart "wide mouth" canning jar. Add the
flour mixture last. It will be a tight fit when you add the flour
mixture so be sure to pack everything down firmly. Cover with lid
and material, then tie a ribbon around lid.
Attach a card with the following directions:
Empty jar of cookie mix into large mixing bowl. Use your hands to
thoroughly blend mix.
Add 1/2 cup margarine or butter softened at room temperature.
DO NOT USE DIET MARGARINE Mix in 1 egg, slightly beaten, and 1
teaspoon vanilla.
Mix until completely blended. You will need to finish mixing with
your hands.

Shape into balls the size of walnuts and place on a parchment
lined cookie sheet 2 inches apart. DO NOT USE WAXED PAPER.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until
edges are slightly browned. Cool on cookie sheet for about 5
minutes then remove to wire racks to finish cooling. Makes 2 1/2
dozen cookies.

Patchwork Soup Mix

1/2 cup barley
1/2 cup split peas
1/2 cup long grain rice
1/2 cup lentils

Seasoning Packet:

1 Tb. dried parsley flakes
1 tsp. dried minced garlic
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1 tsp. McCormick® Herb Seasoning

Layer first four ingredients in wide mouth pint jar in the order
given.
Mix seasoning ingredients in small bowl. Place in sandwich bag and
tie seasoning into a corner of bag with a piece of ribbon.
Decorate jar lid and attach seasoning packet along with this
recipe card:

Patchwork Soup
Empty jar into a colander, pick over beans and rinse well.
Place mix in large pan with 10 cups water.
Chop and add 1 medium onion and seasoning packet.
Bring to a boil. Lower heat, cover and simmer 1 hour,
stirring occasionally. Check after 30 minutes to see if it
needs more water.
For a change: Add 2 chopped boneless, skinless chicken breasts
at beginning for Chicken Patchwork Soup

Potato Soup Mix

This mix is great for lunches or for college students in dorm rooms!
2 1/2 cups instant mashed potatoes (Hungry Jack® is good)
1 1/4 cups powdered coffee creamer
1 packet McCormick® chicken gravy mix
2 tsp. chicken bouillion granules
2 tsp. salt-free Spike® seasoning (if you can't find Spike, use
salt-free Mrs.Dash or Lawry's salt-free seasoning)
2 tsp. dried minced onion
1/2 tsp. pepper

Place ingredients in large bowl and toss, shake and stir to mix
well.
Place in a suitable mix container (or containers). Can make
individual servings by placing 1/2 cup Potato Soup Mix in separate
containers. Be careful when dividing this mix to get all the
ingredients into each container-the spices tend to settle to
bottom of bowl.
Makes 4 cups mix.
* Can make Potato Cheese Soup Mix by adding 1 packet Knorr® Pasta
Sauce - Four Cheese Flavor.
Add following label or tag to jar or other container:

Potato Soup Mix
Place 1/2 cup Potato soup mix in bowl or mug .
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.

Halloween Recipes

2009-09-21T18:19:00.005-04:00

Jolly Jack-O-Lantern Tarts

Prep Time: 20 minutes plus decorating
Chilling Time: 1 hour
Makes 12 servings

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/4 cup sifted unsweetened cocoa powder
1 tablespoon orange juice concentrate, thawed
1 (4-serving size) package instant chocolate pudding mix
4 ounces (one-half 8-ounce container) frozen non-dairy
whipped topping, thawed
2 (4-ounce) packages single serve graham cracker pie crusts*
Nonstick spray coating
Orange colored sprinkles
6 green gumdrops, halved

1. In large bowl, combine Eagle Brand, cocoa powder and orange
juice concentrate With mixer, beat in pudding mix. Chill 10 minutes.

2. Fold in whipped topping. Spoon into crusts. Chill at
least 1 hour

3. Cut out 36 tiny waxed paper triangles for eyes and noses; cut
out 12 waxed paper mouths. Lightly spray 1 side of each waxed paper
cut-out with nonstick coating. Arrange cut-outs on tarts, sprayed
sides down, to resemble jack-o'-lanterns.

4. Shake orange sprinkles over tarts to cover tops. Carefully
remove waxed paper shapes. Place a halved gumdrop at top of each
tart. Store leftovers covered in refrigerator.

*Note: To remove tarts from foil pans, brush crusts with slightly
beaten egg white (before filling); bake in 375 degree oven for 5 minutes.
Cool; remove from foil pans. Fill and chill.

Goblin Brownie Treats

Makes 4 dozen cookies

3 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
2 cups finely crushed vanilla wafers
1 cup chopped walnuts

1. Preheat oven to 350 degrees. In medium, heavy saucepan over
low heat, melt chocolate.
2. Remove from heat; stir in remaining ingredients (mixture
will be stiff).
3. Drop by rounded teaspoonfuls 1 inch apart onto greased
baking sheets.
4. Bake 10 to 12 minutes or until firm. Immediately remove from
baking sheets. Store loosely covered.

Goblin Mix

1 jar (1 lb.) dry-roasted nuts
1 large bag (14-16 oz.) plain M&Ms (halloween colors)
1 large bag (14-16 oz.) peanut M&Ms (halloween colors)
1 can (10-11.5 oz) mixed nuts
1 box (15 oz) raisins
1 large bag (14-15 oz) pretzel sticks
1 pkg. (10-12 oz) sesame sticks
1 bag (8 oz.) yogurt-covered raisins
8 oz. yogurt-covered peanuts

If the size of the packaging varies a little from above, that's
ok. A little less or little more of something won't matter.
Mix gently in large bowl and store in air tight containers or
zip bags at room temp for up to 3 weeks.

Crock Pot Recipes

2009-09-21T09:45:00.014-04:00

Helpful Tips For Crock Pot Cooking

1. Thaw frozen ingredients before adding them to a crock pot.

2. Liquids do not boil away in a crock pot.
Use half the amount of liquid that a conventional recipe calls for except for soups.

3. It is best to not fill the cooker completely full. There needs to be some space left for the steam
to help in the cooking process.

4. Place fresh vegetables in the bottom and around the sides of the crock pot, with the meat on top, as the vegetables cook more slowly than the meat.

5. Brown ground meat before adding to your recipe. Other meats do not need to be browned before adding.

6. To avoid curdling, stir in any dairy products close to the end of cooking.

7. Never lift the lid during cooking unless necessary. Releasing the stem, interrupts and slows the cooking.

All Day Crock Pot Chicken

2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoons pepper
1/2 cups tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice

Remaining Ingredients
4 pounds chicken -- breasts and thighs
1/4 pounds mushrooms -- sliced
2 tablespoons margarine or butter
11 ounces mandarin orange sections -- drained
1/2 a medium-large bell pepper -- sliced lengthwise
1/4 teaspoons ground ginger
3 tablespoons cornstarch
1/4 cups cold milk
1/4 cups cold water

The night before you plan on slow cooking your dinner, mix together the marinade
ingredients in a large, close-able container large enough to also hold the chicken
pieces. When marinade is thoroughly mixed, add the chicken, close container and
refrigerate until morning.
In the morning place the chicken in the crock pot and add marinade up to about an
inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the
sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan
juices), mandarin sections, green pepper and ginger into the slo cooker and stir
thoroughly. Mix together the cornstarch, milk and cold water, then gradually add
into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the crock pot and let simmer for 15 to 30 minutes until serving. Serve
with baby carrots, new potatoes or veggies of your choice.

All Day Crock Pot Delight

2 to 3 pounds boneless chuck, cut in 1 inch cubes
1/2 cup flour
1/4 cup butter
1 onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
2 cups beer
1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with
onion, salt, pepper, garlic and beer. Cover and cook on low 5-7
hours (all day) until meat is tender. Turn control to high. Dissolve
remaining 1/4 cup flour in small amount of water. Stir into meat
mixture, cook on high 30-40 minutes. Serve with rice and salad.

American Indian Stew

1/2 cup lentils, rinsed
1/2 cup navy beans, rinsed
2 cups chopped onions
2 cups sliced celery
5 carrots, scrubbed and sliced
1/4 cup brown sugar
1 cup barley
1/2 teaspoon thyme
1/4 teaspoon garlic powder
2 bay leaves
1 teaspoon freshly ground black pepper
1/2 cup red wine
1 quart V-8® vegetable juice
2 cups water

Combine all ingredients in slow cooker. Cook for 4 to 6 hours on
HIGH heat or for 8 to 10 hours on LOW heat. Remove bay leaves before
serving.

Apple Butter 1
apples-cut up, to fill 3 1/2 qt. crock pot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 tablespoon cinnamon

Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crock pot. Add
sugar, cider and lemon juice. Cover and cook on Low for 8 hours. Stir. Add
cinnamon and cook another 10 hours. Stir occasionally until brown. Run through
Food mill or any strainer to strain out seeds and skins. I used the blender. To
thicken, if not thick enough, return to slow cooker and cook on High uncovered
until desired consistency.

YIELD: Makes 3-4 pints.

Apple Butter 2

Peel and core apples, cut in quarters, enough to fill a 4 quart crockpot to
about 1 1/2 inches from the top:

ADD:
4 tsp. Cinnamon
1/2 tsp Cloves
1/2 tsp Salt
3 Cups Sugar

Start on high with about 4 TB water, til it gets hot, then turn on low and cook
all day. When it is done and apples are fully cooked down put small amounts into
food processor and zap quickly till smooth.

NOTE: If you are canning this, put into jars and seal while "HOT".

Apple Butter 3
This can be made in a crock pot or oven at 325 degrees for 3-4 hours.

4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Combine all ingredients in a crockpot or roasting pan. Cover and cook 3
hours, stirring occasionally. Remove lid and continue cooking until
excess liquid cooks away (turn to low as necessary) Crock pot 5-8 hours,
oven 3-5 hours Seal mixture in hot jars and process in a hot water bath
for 10 minutes. Makes approximately 8-10 pints.

Apple Butter 4

5 1/2 lbs. apples, peeled & finely chopped
4 c. sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Place apples in crock pot. Combine sugar, cinnamon,
cloves and salt; pour over apples and mix well. Cover
and cook on high for l hr. Reduce heat to low; cover and
cook for 10 hrs. or until thickened and dark brown, stirring
occasionally (stir more frequently as it thickens to prevent
sticking). Uncover and cook on low 1 hr. longer. If desired,
stir with a wire whisk until smooth. Spoon into freezer
containers, leaving 1/2 inch head space. Cover and refrigerate
or freeze. 10-12 hrs

Apricot Nut Bread
3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift the
remaining flour, baking powder, baking soda, salt and sugar into a large
bowl. Combine the milk, egg, orange peel, and oil. Stir the flour
mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well
greased, floured baking unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.

Now before you all ask what a baking unit is (I wondered as I sat and
typed this in), I looked it up in the front of the bread section.
She says that some manufacturers are making units for slow cookers,
but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups
also work. Also 1, 1 1/2 and 2 quart molds work.

Do not lift the lid while baking this bread.

makes 4 to 6 servings

Bacon - Cheese Dip

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all ingredients in the crock pot and cook on low, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve. Serve with cubed or
sliced French bread.

Banana Bread

1 3/4 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
1/2 cup coarsely chopped walnuts (optional)

Sift together the flour, baking powder, baking soda and salt. With the
electric beater on low, fluff the shortening in a small bowl, until soft
and creamy. Add the sugar gradually. Beat in the eggs in a slow
stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last
of the flour mixture. Fold in the walnuts. Turn into a greased and
floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in
the slow cooker. Cover the cooker, but prop the lid open with a
toothpick or a twist of foil to let the excess steam escape. Cook on
high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.
4 to 6 servings

Barbecue Chicken 1

4-6 pieces chicken (I use boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot.
Pour sauce over all.

Cook on low in crockpot about 4-6 hours. Serve with baked beans, potato salad
and coleslaw.

Barbecue Chicken 2

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in slow cooker. Combine all other ingredients and pour over
chicken. Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.

Barbecue Pot Roast

2 lb lean pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1small onion, chopped
1tsp Worcestershire sauce

Sprinkle salt over the roast and place in crock pot. Spread tomato
paste over meat; embed peppercorns into paste; top with onions and
Worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with
accumulated gravy.

Barbecue Meatloaf

2 to 2 1/2 pounds ground chuck
1 can tomato soup, divided
1 egg, slightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
2 tablespoons dried minced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2 teaspoons prepared mustard
2 tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey,
2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and
form into a ball. Place a crinkled length of aluminum foil in the
crockpot so the ends extend an inch or so out of the pot. Place the
meatloaf in the pot (the foil will make it easier ro lift the meatloaf
out and keep it out of the drippings).
Combine remaining soup, 1 tablespoon Worcestershire sauce, the water,
mustard, and brown sugar. Whisk together and pour over the meat loaf.
Cover and cook on low for 8 to 10 hours. Serves 4 to 6.

Bean and Vegetable Soup

1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine
1/3 cup soy sauce
1/3 cup apple or pineapple juice
vegetable stock or water
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crock pot. Add vegetable juice, wine, soy
sauce, and apple or pineapple juice. Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When
tender, add rice or pasta and cook for one additional hour.

For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas. 12 servings.

Beef Barbecue

3 lbs. beef cubes
1 c. beef bouillon
1 c. chopped onions
1 c. chili sauce
1 c. ketchup
1 T. Worcestershire sauce
3 T. cider vinegar
1/2 tsp. pepper
1/2 tsp. salt
1/3 c. light brown sugar
2 tsp. dry mustard
1 tsp. ground allspice

Put meat, bouillon and onions in crock pot on high for 4 1/2-5 hrs. Shred beef.
Drain all but 2 cups liquid.

Put beef mixture and remaining ingredients back into crock pot. Stir well. Cook on
high for 45 min. Serve on bulky rolls.

Beef Borguinon

4 lbs lean beef cubed
1 to 1 1/2 cups red wine
1/3 cup oil
1 tsp thyme
1 tsp black pepper
8 slices bacon, diced
2 cloves garlic crushed
1onion diced
1 lb mushrooms sliced
1/3 cup flour

Marinate beef in wine, oil, thyme and pepper 4 hrs at room
temperature or overnight in the fridge.

In large pan, cook bacon until soft. Add garlic and onion sauteeing
until soft. Add mushrooms and cook until slightly wilted. Drain beef
reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour
reserved marinade over all.
Cook on LOW 8-9 hrs.

Beef Crock Pot Casserole

1 1/2 lbs stewing steak
1 oz plain flour
2 tbsp oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt
and pepper. Brown on all sides in the oil, then remove from the pan.
Cut the onions into thin slices and cook in the oil until soft and
golden. Slice the carrots thinly and put into the crock pot. Top with
the onions and the meat. Add any remaining flour to the fat in the pan
and cook for 2 minutes. Work in the stock and stir over low heat until
the liquid comes to the boil. Pour into the crock pot, cover and cook on
HIGH for 30 minutes, then on LOW 6-7 hours.

Beef Stew 1

2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)

Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt,
paprika, pepper & flour.

Spread with chopped onions. Combine beef broth & tomato sauce & pour overall.
Cover & cook on low 7 - 8 hrs. or high 4 - 5 hrs.

Beef Stew 2

2 1/2 lb Beef; extra lean
7 Carrots; 2" chunks
2 1/2 Potatoes; cut in eighths
2 1/2 Onions; sweet, cut in1/4" slices, slices cut in half and
separated into rings.
1 Tomatoes; Italian-style canned,stewed tomatoes, undrained, (or
plain)
2 tb Flour; (or 3)
1 ts Salt
1/4 ts Pepper
1/4 ts Thyme
1/4 ts Basil
2 tb Worcestershire sauce; (or 3)

Layer the veggies and meat (in that order), mix flour and seasonings
and sprinkle over each meat layer. Sprinkle with Worcestershire
sauce, pour stewed tomatoes over all, cover and cook on Low 10-12
hours. Variable amounts are for 3-1/2 or 5 quart pots.

Beef Stew 3

10 small New potatoes, halved not peeled
12 small White onions, peeled
30 Baby carrots, 1/2-lb.
1 Red or green bell pepper, seeded, cut into 1" 1 1/2 pounds Beef stew meat --
cut into 1" 1.1/2" cubes
2 cups Beef broth or bouillon
2 teaspoons Fresh oregano leaves, chopped
1/4 teaspoon Paprika
1 tablespoon Fresh parsley, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon Salt
1/8 teaspoon Pepper
3 tablespoons Cornstarch
3 tablespoons Cold water

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and
beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire
sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9
to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir
into cooked stew mixture. Cover and cook on HIGH 15 to 20 min. or until
thickened, stirring occasionally.

Beef Stew 4

2 lb Beef chuck or stew mea, cut in 1" cubes
1/4 c Flour
1 1/2 ts Salt
1/2 ts Pepper
1 1/2 c Beef broth
1 ts Worcestershire sauce
1 Garlic clove
1 Bay leaf
1 ts Paprika
4 Carrots; sliced
3 Potatoes; diced
2 Onions; chopped
1 Celery stalk, sliced
2 ts Kitchen Bouquet (opt)

Place meat in crock pot. Mix flour, salt, and pepper, and pour over
meat; stir to coat meat with flour. Add remaining ingredients and
stir to mix well. Cover and cook on Low 10-12 hours. (High: 4 to 6
hours). Stir stew thoroughly before serving.

Beef Stroganoff In Crock Pot

1 1/2 lb. beef for stew
2 tbsp. butter or margarine
1 1/2 c. beef bouillon
2 tbsp. ketchup
1 sm. garlic clove, crushed
1 tsp. salt
8 oz. sliced mushrooms
1 med. onion, chopped
3 tbsp. flour
1 c. sour cream
3-4 c. hot cooked noodles

Dredge beef in flour and salt. Melt butter or margarine in large skillet and add
beef and onion. Cook over medium heat until browned. Place beef bouillon,
ketchup, garlic and mushrooms in crock pot and mix. Add cooked beef and onions.
Cover and cook on low for 3-4 hours. Add sour cream, cover and cook for 30-45
minutes (do not let mixture boil).
Serve over hot cooked noodles.

Beef Tips

1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tbsp Flour
1 Buttered noodles

Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat
thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine
with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over
beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours.
One hour before serving, turn to HIGH setting. Make a smooth paste of red wine
and 3 tablespoons flour; stir into crock-pot, mixing well.

Brunswick Stew 1

2 slice Bacon; dice
3 tbsp Flour
1 tsp Salt
1/2 tsp Pepper
1 pinch Cayenne
4 lb Chicken or rabbit; cut up (with giblets if chicken is used)
3 Onions; slice thin
4 Tomatoes; chop
1 Red bell pepper; chop
1/2 tsp Dried thyme
2 c Fresh lima beans
2 c Corn kernels
1/2 c Okra; slice
2 tbsp Parsley; chop
1 tbsp Worcestershire sauce

Cook bacon in its own fat until rendered. Remove the bacon bits and
set aside. Combine flour, salt, pepper and cayenne and dredge the
rabbit or chicken. Brown the pieces in the rendered fat with the
onions. Add 1 1/2 cups boiling water, tomatoes, red pepper and thyme
to crock pot with meat. Cover and cook on LOW 6 to 8 hours. Add
remaining ingredients including reserved bacon, cover and cook on
HIGH 25 minutes or until vegetables are tender.

Brunswick Stew 2

1 Chicken; 2 1/2 to 3 lb
2 qt Water
1 Onion; chopped
2 c Ham; cooked; cubed
3 Potatoes; diced
2 cans Tomatoes; 16 oz, ea; cut up
10 oz Lima beans; frozen and partially thawed
10 oz Corn; whole kernel, frozen, partially thawed
2 ts Salt
1 ts Sugar
1/4 ts Pepper
1/2 ts Seasoned salt

In a crock pot combine chicken with water, onion, ham, and potatoes.
Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift
chicken out of pot; remove meat from bones. Return chicken meat to
pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and
pepper. Turn control to HIGH. Cover and Cook on HIGH 1 hour. Serve
in large individual bowls. Makes 8 servings

Brunswick Stew 3

1 c Tomatoes; cut up (16 oz.)
1 c Tomato paste; (6 oz.)
3 c Chicken; cubed, cooked
1 pk Frozen succotash Or 1 pkg. frozen okra; sliced
1 c Onions; chopped
1 Bay leaf
1 ts Salt
1/2 ts Rosemary;dried, crushed
1/2 ts Pepper
1 ds Ground cloves
2 1/2 c Chicken broth

In Crock pot, stir together UN-DRAINED tomatoes and tomato paste. Add
chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt,
rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on
low heat setting for 5 to 6 hours. Before serving, remove bay leaf
and stir well. Makes 6 servings.

Brunswick Stew 4

2 cans bbq pork -- Castlebury
2 cans bbq beef -- Castlebury
2 cans chicken -- boneless, Swanson
1 can tomatoes -- (16 oz.)
1 reg can cream corn
1 reg can whole kernel corn
1 large onion -- grated

Squish up tomatoes with clean hands; chop up the chicken. Break up
all beef. "Gush" up all parts with tender loving care, and clean
hands. Mix together and cook in crock pot overnight or all day on
low temperature.

Busy Day Vegetable Soup

1 lb Ground beef
1 Egg slightly beaten
1/2 c Fine dry bread crumbs
1 Sm onion, chopped
1 Celery top, finely chopped
1 ts Salt
1/8 ts Pepper
1/2 ts Dried thyme, crushed
2 cn 8 oz stewed tom or plain
10 oz Frozen cut green beans
10 oz Frozen mixed vegetables, partially thaw vegetables

Mix ground beef with 1/4 C water and all ingredients, except
tomatoes and frozen vegetables. Lightly shape into 2 inch meatballs.
Brown meatballs in skillet , and place in crock pot. Pour stewed
tomatoes over meatballs. Stir gently to mix.Cover and cook on low
4-6 hours.Turn to high.
Add beans and mixed vegetables. Cover and cook for 30 minutes or
until vegetables are tender. Check and correct seasonings.

Cabbage Burger Bake

6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt

Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over
top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Evenly
distribute onion, then rice over all. Top with remaining cabbage, salt, and
pepper. Combine spaghetti sauce, water, basil, and seasoned salt; pour over
cabbage. Cover and cook on LOW 5 to 6 hours or until rice is tender.

Caramel Apples

2 packages (14oz) bags caramels
1/4 cup Water
8 medium apples

In crock pot, combine caramels and water. Cover and cook on high for 1 to
1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into
stem end of each apple. Turn control on low. Dip apple into hot caramel
and turn to coat entire surface. Holding apple above pot, scrape off
excess accumulation of caramel from bottom apple. Place on greased wax
paper to cool.

Cheesy Crock-Pot Chicken

6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 can water

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix
undiluted soup and pour over chicken in a crock pot. Cook on low all day
(6 to 8 hours). Serve over rice or noodles.

Chicken With Stuffing

Prepare packaged stuffing mix as indicated on package. You can use Stove
Top or dried herbed stuffing such as Pepperidge Farm. The important thing
is to prepare it with moisture as the specific package indicates.
Layer stuffing in the bottom of crock pot. Place 4 boneless chicken
breasts on top. They can overlap some, but try to arrange it with as
little overlap as possible, even if you have to squash them in. If there
is room, you could use more chicken. Also, you could use bone-in chicken
pieces, not necessarily just boneless chicken breast. I recommend that you
use either bone-in or boneless, don't combine the two, or your cooking
time will vary.

On top of the chicken, pour one can of cream of chicken soup, or you could
use cream of mushroom or cream of celery, whatever you like. Just don't
add the liquid the soup can says to use when making it.
Add one can of mushrooms sliced. Use as little or as much as you like. Be
sure to stir the mushrooms around a little so they get covered with the
soup mix.

Turn crock pot on low and leave to cook for several hours. Check
periodically and make sure the soup mix hasn't dried up. If it seems like
there isn't enough moisture on top, you can add a little chicken gravy.
But remember, there is a lot of moisture below the chicken from the
stuffing.

Like I said, this recipe is very flexible. I think it works best, though,
if you use skinless chicken, otherwise you have all that fat floating in
your gravy mixture. You may have to adjust cooking time and moisture
content to your liking.

To serve, remove chicken. Scoop some stuffing and sauce onto a dinner
plate and place the piece of chicken on top of it. Be aware, the stuffing
will be mushy, but it is DELICIOUS!!!!

Chicken 'n Dumplings in Slow Cooker

4 boneless skinless chicken breasts
1 can cream. of mushroom soup
1 can cream. of chicken soup
4 Tbs. butter (cubed)
3 stalks celery chopped fine
2 carrots chopped fine
1 onion chopped fine
2 (or so) cans of Chicken Broth
2 10 oz. tubes of refrigerated biscuit dough added near the end of cooking (ie: Pillsbury)

Put chicken in bottom of crock and add the rest of ingredients on top of chicken. Pour enough chicken broth into the crock pot to cover all ingredients. Cover and cook on high for 5-6 hours. About 90 min. before the the dish is done, uncover and tear up all the biscuit dough and drop into crock on top. Cover and continue to cook until the biscuit dough is cooked through. Enjoy!

Chicken and Gravy

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix

Place vegetables on bottom of crock pot. Brown chicken breasts in Pam or
vegetable spray. Place over vegetables. Cover with the cream of chicken soup,
undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook
all day on low, or 6 hours on high.

Chicken Casserole

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice

Mix in crock pot the soups and rice. Place chicken on top of mixture, then
sprinkle diced celery over chicken. Cook on low for 4 hours. Makes 4 servings.

Chicken Italian

1 chicken cut up, or your favorite pieces
1 jar spaghetti sauce (your choice)
dried oregano, garlic salt, or other spices

Place chicken pieces into crock pot.
Add 1 jar spaghetti sauce over chicken.
Shake dried oregano and garlic salt (or your other favorite
additives to spaghetti sauce), to taste.
Cook on low all day.

Tips: CAREFULLY remove the chicken from the crock pot to a serving platter, then
spoon the leftover sauce into a serving dish.
Serve with Rice or Pasta, a salad, and your favorite bread.

Chicken Mushroom Stew

6 boneless chicken breast halves (1 1/2 lbs)
2 tbsp veg oil, divided
8 oz. fresh mushrooms, sliced
1 med onion, diced
3 c diced zucchini
1 c diced green pepper
3-4 cloves minced garlic
3 med tomatoes, diced
1 can (6 oz. tomato paste)
3/4 c water
salt to taste
1 tsp each, dried oregano, thyme, marjoram and basil

Cut chicken into 1" cubes, brown in 1 tbsp oil in lg skillet.
Transfer to crock pot or slow cooker. In same skillet, saute
mushrooms, onion, zucchini, green pepper and garlic til
crisp-tender. Place in cooker. Add tomatoes, tomato paste, water and
seasonings. Cover and cook on low for 4 hrs or til veggies are
tender.
Makes 6 servings

Chicken-Rice Crock Casserole

4 large Chicken breasts
1 can Cream of chicken soup (small
1 can Cream of celery soup (small)
1 can Cream of mushroom soup (small)
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top
of the mixture, then add the diced celery. Cook for 3 hours on high or 4
hours on low.

Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.

Chicken Soup

2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 tsp salt
1/2 tsp pepper
4 cups chicken broth
4 to 5 cups water
1 T dried parsley
1 T dried dill
6 oz noodles

Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water,
and spices. Cover and cook on low 8 to 10 hours. One hour before serving, remove
chicken and vegetables from pot. Add 6oz. noodles to pot, cover and turn to
high. While noodles are cooking, shred the chicken and mince the vegetables (I
run mine through the food processor). Return chicken and veggies to the pot.
Cook til noodles are done.

I use the frozen chicken breasts and put them in frozen-just cook on high for
the first hour. I use the chicken broth that is reduced sodium and fat free. Use
your favorite noodle type. I use the "NO Yolks" broad. This can be made in a 3qt
pot, but it is a tight fit. I use my 5 qt.

Crock Pot Chicken Stew 1

2 lb Chicken breasts/skinless Boneless/ cut in 1 inch cubes
2 can Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; slice
1 c Carrots; slice thin
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp Rubbed sage
1/2 tsp Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tbsp Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4
hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30
minutes more or until the vegetables are tender.

Crock Pot Chicken Stew 2

3 Chicken leg quarters, skinned
1/3 c Water
1 can Cream of mushroom soup
Salt and pepper;to taste
3 med Potatoes; cubed
2 med Onions; cubed
1 c Frozen corn; thawed
1 can Tomato sauce (8 oz.)
1 pkg Onion dry soup mix

Cut up leg quarters. Mix mushroom soup with water in crock pot Add
chicken, salt and pepper. Cook for 1 hour on HIGH. Then add all
other ingredients and cook on LOW for 8 hours or 4 hours on HIGH.
Serve hot with crackers.

Crock Pot Chicken Stew 3

1 Frying chicken
3 Carrots; cut diagonally in 1" chunks
3 med Idaho potatoes; chunked
2 lg Onions
Seasoned pepper; to taste
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
1 can Cream of chicken soup
1 tbsp Worcestershire sauce

Place half of veggies in the pot, add chicken. Mix pepper and spices
and sprinkle over meat. Add the rest of veggies and top with the
soup. Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to
10 hours, or until meat is very tender and veggies are done.

Chicken with Cream Sauce

1 large chicken
1 stalk celery halved (with leaves)
1 small onion halved
4 sprigs parsley
2 whole cloves
1 carrot peeled and halved
1 tsp salt
1 small bay leaf
1/2 tsp thyme
water

Sauce:
4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Put the chicken in the crock pot and cover with water. Add celery,
carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a
small square of cheese cloth, add to the pot. Cover and cook on LOW for
7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
heat for several min. Gradually stir in stock. Simmer until smooth.
Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.

Chilaquilas

2 pounds Ground beef
2 medium Onion -- chopped
12 each Corn tortillas -- cut into one inch strips
2 medium Can tomato and green chilies
1/2 teaspoon Cumin
1 each Clove garlic -- crushed
1/8 teaspoon Pepper
1 pound Cheddar cheese -- grated

Brown meat in fry pan, add onion, seasonings and cans
of tomatoes and green chilies. Cook and stir 20 minutes.

Layer in crock pot:

1. Meat mixture
2. Tortillas
3. Meat mixture
4. Cheese
5. Tortillas
6. Meat mixture
7. Cheese
Cover and cook at 280 degrees F for 2 to 3 hours.
6 Servings

Chicken Stuffing Casserole

4-6 Boneless Skinless Chicken Breasts
1 small box Stove Top Stuffing for chicken
1 (10oz.) pkg. frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Lightly butter a 3 1/2qt. crock pot and place chicken in the bottom. Mix together
the remaining ingredients, and place on top of chicken. Cover and cook on low
6-7 hours.

Chili 1

1 lb ground beef, cooked and rinsed
60-70 ounces rinsed light or dark kidney beans
16 ounces tomato paste
16 ounces peeled chopped tomatoes (reserve liquid)
1/2 small onion, chopped
1 small green pepper, chopped
1 package chili seasonings
cayenne pepper to taste, if desired

Okay, now the hard part, put it all in the crockpot and cook on low until you
are ready, I'd recommend at least 5 hours so the peppers and onions are cooked
soft. Use the reserved tomato liquid if it seems too thick for your taste. We
serve with tortillas, cheese, sour cream, and salsa!

Chili 2

Brown 2 lb. ground beef, drain. Put it in the crock pot and add:

3 - 15 oz. cans tomato sauce
1 chopped onion
1 chopped green pepper
1 t salt
2 cans red kidney beans, drained
1 Williams chili seasoning silver package

Cook on low 5-9 hours.

Chili 3

2 cups pinto beans
2 large onions, chopped fine
1-1/2 tablespoons chili powder
1 large clove garlic, minced
2 small cans tomato sauce
1-1/2 pounds ground beef
1 tablespoon salt
Fresh ground pepper to taste
8 cups warm water

Wash and clean beans, place into a large crock pot. Add 8 cups warm water,
chopped onions, chili powder, garlic, tomato sauce. Brown ground beef in
frying pan and then pour into crock pot. Cook on high for 8 to 10 hours,
or until beans are tender. Stir occasionally.
I have tried to measure the ingredients for you in this recipe. This
amount of water and beans work well, usually I do not need to add any more
water.

Chuck Roast

2 1/2 lb. Chuck roast
2 packets dry Italian dressing mix OR Ranch dressing mix
1 cup water

Place beef in crock pot, sprinkle seasonings over meat, pour water over all. Cook on
low 6-8 hours or until meat shreds easily.

Chuck Roast Delight

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess
fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and
beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn
control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir
into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Cock and Bull Stew

1/4 c Steak sauce
2 Chicken bouillon cubes
1 ts Salt
1/2 ts Pepper
1 ts Sugar
1/2 c Hot water
2 To 3 lb chicken thighs
1 lb Lean stewing beef; 1-1/2" cubes
1 med Onion; chop
2 med Potatoes; peel, cube
2 med Carrots; peel, slice thin
16 oz Can stewed tomatoes
1/4 c Flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot
water in crock pot; stir well. Add remaining ingredients except
flour; mix carefully. Cover and cook on LOW setting for 7 to 10
hours; on high setting for 4 hours. Before serving, remove chicken
and bone, and return meat to crock pot; stir well. To thicken gravy,
make a smooth paste of flour and 1/4 cup of juices from stew. Add to
in crock pot. Cover and cook on HIGH setting until thickened.

Cola Chicken

1 cup Cola
1 cup ketchup
1 large onion, sliced
1 1/2 pounds whole chicken

Wash and pat dry chicken. Salt and pepper to taste. Put
chicken in crock pot and onions on top. Add cola and ketchup
and cook on LOW 6 to 8 hours.

Cola Chicken

1 cup Cola
1 cup ketchup
1 large onion, sliced
1 1/2 pounds whole chicken

Wash and pat dry chicken. Salt and pepper to taste. Put
chicken in crock pot and onions on top. Add cola and ketchup
and cook on LOW 6 to 8 hours.

Corned Beef Hash

1 tin of corned beef hash
3 BIG potatoes
3 ribs of celery chopped
1 large onion chopped
2 big cloves of garlic
salt and pepper to taste
a dash or so of basil
2 tins of chicken broth

Saute' the garlic, celery, onion, and salt and pepper in a tbsp of garlic
until veggies are tender. Then toss everything in the crock pot and turn
on low for about 5-6 hours. Eat it with lots warm buns and butter.

Cottage Stew

1 1/2 pounds lean beef -- cut in 1" cubes
2 tablespoons flour
2 tablespoons butter
2 tablespoons corn oil
2 celery ribs -- cut in chunks
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley

Brown meat in butter and oil. Combine meat and remaining
ingredients, except lemon juice and parsley, and place in a slow
cooker. Cover and cook on low 6 to 8 hours. Stir in lemon juice and
parsley and serve with toast, noodles or potatoes.

Country Pork Stew

1 1/2 lb Pork; 1" cubes
3 md Potatoes with skins, scrubbed and cubed
4 Carrots; 1/2 in pcs
1 md Onion; chopped
1 md Zucchini , cut in 1/2 in pcs
1 cn Tomatoes, whole; cut up
2 c Water
1 tb Instant beef bouillon
1 ts Salt
1/2 ts Pepper
1/2 ts Paprika
3 tb Cornstarch
2 tb Water

Combine all ingredients, except cornstarch and 2 T water, in slow
cooker. Stir to blend. Cover and cook at Setting #3 in West Bend or
Low in others, for 7 - 9 hours or at Setting #5 (high) for 4 - 5
hours. Increase heat to high. combine cornstarch and water. Stir
slowly into stew mixture until thickened.

Country-Style Spareribs

6 pounds spareribs
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 (8 ounce) cans tomato sauce
3 tablespoons brown sugar
2 tablespoons white wine vinegar
4 tablespoons lemon juice
2 tablespoons Worcestershire sauce

Season ribs with salt and pepper to taste. In a large skillet, over medium-high
heat brown ribs on all sides.
Place half of the onion, green pepper and celery in the bottom of a slow cooker.
Place half of the ribs on top the vegetables then repeat with the remaining
vegetables and ribs.
In a medium bowl, combine the tomato sauce, brown sugar, vinegar, lemon juice
and Worcestershire sauce. Pour mixture over the top of the ribs. Cook on high
for 1 hour. Reduce to low and cook for another 8 to 9 hours.
Makes 6servings

Cowboy Stew

1 can chili beans
1 can pork and beans
1 can cream style corn
2 cans tomato sauce - (8 oz ea)
1 pound ground beef
1 onion -- chopped
1 green pepper -- chopped

Brown ground beef, onion, and pepper together. Drain well. Put all
ingredients into crock pot; cover and cook on LOW 7 to 12 hours.
This recipe yields 4 servings.

Creamy Chicken Casserole

6 skinless boneless chicken breast halves
1/4 cup sour cream
6 slices bacon
1/4 cup flour
2 ounces dried beef
1 can cream of mushroom soup

Arrange dried beef on bottom of greased crock pot. Wrap
each piece of boned chicken with a strip of bacon and place on
top of the dried beef. Mix the flour, soup and sour cream together;
pour over chicken. Cover and cook on Low 6 to 9 hours. (High:
3 to 4 hours).

Creamy Pork Chops

6 pork chops, browned
1 onion, chopped
3 tb catchup
10 1/2 oz cream of chicken soup
2 ts Worcestershire sauce

Place all into crock pot and simmer about 4-5 hours. Serve
with rice if desired.

Crock Pot Candy

1 lb jar unsalted peanuts
1 lb jar salted peanuts
1 12oz. bag semi sweet chocolate chips
1 12oz. bag white chocolate chips
1 lb vanilla or almond bark

Pour both jars of peanuts in crock pot. Dump in chips and bark (I break it up to about the size of ice cubes). Turn crock pot on low, cover, and leave it for about 60-90 minutes. Stir it up to mix well and spoon onto foil lined cookie sheets or counter. Leave the crock pot on while you spoon it out so the chocolate doesn’t start setting up on you. This recipe makes over 6 dozen for me. It just depends on the size you make them.

Crock Pot Dinner

2 medium potatoes thinly sliced
3 stalks celery, sliced
1-1/4 pound raw hamburger
1/4 cup rice
1/2 tsp. Italian herbs
2 carrots, sliced
1 large onion, sliced thin
1 large green pepper, sliced thin
1 (16oz.) can tomatoes

Place all ingredients in order given and
salt and pepper each layer, start the crock pot on high
for 1-1/2 hours or till it starts to boil. Turn to low
for 6-8 hours.
Number of Servings: 6

Crock Pot Roast

1 roast (rump, 7bone, chuck, or cross rib)
1 envelope Lipton Onion Soup Mix
1 can mushroom soup
1 (10oz) can beef consume
1 teaspoon Kitchen Bouquet

Dredge the meat in flour, salt and pepper, then brown in hot oil in
skillet. Mix soup mix, mushroom soup and beef consume, kitchen bouquet
in crock pot. Add browned roast and cook about 6 hours on high until the
roast is tender. Makes a wonderful gravy.

Crocked Stew

2 to 3 carrots, very thinly sliced
2 to 3 potatoes, diced
2 onions, halved and thinly sliced
3 to 4 pound rump roast, trimmed, cut in bite-size pieces
1 envelope brown gravy mix (or spaghetti sauce mix with mushrooms)
1/8 cup catchup
All of the following according to your taste:
oregano,parsley flakes, pepper, paprika, tarragon leaves, Accent,
Lawry's seasoned salt
3 cups dry Chablis (or white wine)
1 bay leaf
1 teaspoon Worcestershire sauce

Place carrots in bottom of crock pot; add layer of potatoes, then onions
and top with meat. Combine all remaining ingredients except bay leaf in a
mixing bowl and blend well . Pour over meat, add bay leaf, cover and cook
on low 8 to 12 hours, longer time recommended to insure it is done. Do not
remove lid during cooking period; stir only when ready to serve. To cook
on stove top or in oven: cut meat and vegetables in larger chunks; brown
beef if desired; combine all and cook about 3 hours or until tender,
replenishing liquid as needed. If desired, thicken with flour-water
paste.

Crock Pot Beef Soup

2 pounds beef stew meat
1 (10oz) package frozen corn
1 (10oz) package mixed vegetables
2 potatoes, peeled and diced
2 carrots, sliced
1 onion, diced
1 (8oz) can tomato sauce
1 (14oz) can diced tomatoes
3 (10oz) cans beef broth
2 garlic cloves, minced
1 teaspoons beef bouillon
Salt and Pepper to taste

Place all ingredients in crock pot. Cook on high 4 to 6 hours or on low
about 8 hours or until the meat is tender. Stir gently occasionally, so
that all cooks evenly.

Crock Pot El Rancho Chicken

3 cups cubed chicken, cooked
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 10-oz can diced tomatoes with green chilies
1 medium green sweet pepper chopped
1 medium chopped onion
1 1/2 Tsp. chili powder
1/4 Tsp. ground black pepper
8-oz shredded cheese
12 (6- or 7- inch) corn tortillas

Place chicken in your slow cooker cover with remaining ingredients
except cheese and tortillas.
Cover and cook on low for 6 to 8 hours. Serve
with tortillas and cheese.

Crock Pot Ham

6 pounds Cooked ham
1 tablespoon Vinegar
Whole cloves
1/2 teaspoon Dry mustard
1/2 cup Currant jelly
1/4 teaspoon Ground cinnamon

Place ham on metal rack or trivet in crock pot.
Cover and cook on low 5 to 6 hours. remove ham.
Pour off juice; remove rind. score ham; stud with cloves.
In small saucepan melt jeyy with remaining ingredients.
Remove metal rack or trivet.
Return meat to crock pot.
Spoon sauce over ham.
Cover and cook on high for 20 to 30 minutes, brushing with
sauce at least once more if possible.

Make 8 to 10 servings.

Crock Pot Soup

1-2 lb. stew beef chunks
32 oz. frozen mixed vegetables
2 cans stewed tomatoes
24 oz. V-8 juice
onion flakes or frozen chopped onion, if desired
Dump it all in the crock pot, cook all day, and enjoy!

Crock Pot Spaghetti Sauce

1 1/2 lb Ground chuck; browned
1 1/2 c Onion; chopped
2 cl Garlic
1 cn 14.1/2-oz. tomatoes
2 cn 6-oz. tomato paste
1 1/2 ts Salt
2 ts Dried oregano
1/4 ts Thyme
1 Bay leaf

In a crock pot, combine all of the ingredients. Stir thoroughly and
cook on low for 10 to 12 hrs., or on high for 4 to 5 hrs.

Deep South Brunswick Stew

3 medium potatoes, cut in 1/2-inch pieces
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen or fresh okra (optional)
3 c. diced, cooked chicken
1 large onion
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. rosemary
1/4 tsp. pepper
1/8 tsp. cloves
1 bay leaf
4 c. chicken broth
1 (16 oz.) can tomatoes

Put in according to order of recipe and cook 8 to 10 hours. Stir
before serving.
This freezes well.

Easy Crock Pot Chicken

1 cut up whole chicken (or any parts)
2 tbsp butter or margarine
1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put over
chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9
hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone
the chicken and cut it up before cooking it, so I can sit down and enjoy it even
more when it's done.

Easy Does It Spaghetti

1 lb. ground chuck
1/2 c. chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 c. tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces

Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining
ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours
(High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti. 4
servings.

Fabulous Beef Stew

1 1/2 pounds stew meat
1 packet Lipton beefy-onion soup mix
1 1/2 teaspoons beef bouillon
3-4 potatoes, cubed
4 carrots, sliced
1 celery stalk, sliced
1 can whole tomatoes, with their juice
1 garlic clove, crushed
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons cornstarch, mixed with about 1/4 cup cold water

Put all ingredients in a slow cooker on LOW heat for 8 to 10 hours.
Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed
with water. Turn heat to HIGH and stir until thickened.
This recipe yields 4 servings.

Family Beef Stew

2 1/2 pounds stew beef, 2" cubes
8 carrots -- cut diag. 2" chunks
3 medium Idaho potatoes, chunked
2 large Spanish orVidalia onions
1 can Italian stewed tomatoes (14-1/2 oz can)
2 tablespoons flour
seasoned pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon Worcestershire sauce

Halve the onions lengthwise and cut into rings. Peel and chunk
carrots and potatoes. Place half of the vegetables in the pot; add
beef cubes. Mix flour, pepper and spices and sprinkle over beef. Add
rest of vegetables and top with the stewed tomatoes and their juice.
Sprinkle with Worcestershire sauce. Cover and cook on LOW 8 to 10
hours, or until meat is very tender and veggies are done. If
desired, potatoes may be omitted and the stew, when done, may be
served with large macaroni cooked separately.

Favorite Crock Pot Roast

1(3 to 3 1/2 lb. beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika (optional)
1 onion chopped, or cut into wedges if you prefer
3-5 carrots, peeled, and cut into 1 inch slices
4-5 potatoes, cut into eighths
1 celery stalk, chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water

Trim visible fat from meat, and rub sides with salt, seasoned salt, pepper, and
paprika. Place vegetables in bottom of crock pot. Pour broth on top of
vegetables, and place meat on top. Cover and cook on LOW 8-9 hours, or until
meat and vegetables are tender. To thicken juices, remove meat and vegetables;
keep warm. Turn control to HIGH. Dissolve cornstarch into 1/4 cup of water; stir
into and vegetables.

I also like to serve this on top of egg noodles! MMM....good!

Fresh Crock Pot Tomato Sauce

4 cups tomatoes -- peeled, seeded and finely chopped
1 medium red or white onion -- minced
1 1/2 teaspoons basil (fresh if possible)
1 teaspoon sugar
1 can tomato paste -- (6 oz)
4 garlic cloves -- crushed
1/4 teaspoon oregano
1 dash red pepper

Combine all ingredients in lightly oiled Crock Pot (I use virgin oil). Cover and
cook on low for 6 - 12 hrs., high about 4 hrs.

Fresth Crock Pot Tomato Soup

8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 garlic clove -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse
with cold water. Remove skins. Cut in half crosswise; squeeze out and discard
seeds.

Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil,
parsley, worcestershire sauce, salt, pepper and broth (or bouillon). Cover and
cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or
food processor fitted with metal blade. Serve in individual bowls.

Ground Beef and Potato Crock Pot Meal

1 1/2 lb. hamburg
1 lg. clove garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can mushroom soup (10 3/4 oz.)
1/2 c. water

Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme.
Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered
crock pot. Add browned beef and top with remaining potatoes and onions. Mix
mushroom soup with water and spread over top of contents. Cover. Cook on low for
8 to 10 hours or on high for 3 to 4 hours.

Ground Beef Stew

3 Potatoes, cubed
4 Med.carrots, sliced
1 sm Onion, chopped
1 cn Peas, drained
1 lb Ground beef
Salt
1 cn Tomato soup 1
1 cn Warm water

Place in crock pot in layers. Do not mix. place potatoes first, then
place carrots next. Then add onions, peas, ground beef and salt.
Spread tomato soup evenly over all layers. Then add water. Cook for
7 hours. Stir just before serving.

Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup grated cheddar or american cheese
1 10-ounce can cream of celery or mushroom soup
paprika (opp.)

Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and
pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours. (High: 4
hours).

Hearty Beef Stew

2 pounds stew beef -- cut in 1" cubes
5 carrots -- sliced
1 large onion -- diced
3 stalks celery -- sliced
1 can tomatoes -- (28 ounce)
1/2 cup quick-cooking tapioca
2 bay leaves
salt and pepper

Trim all fat from meat. Put all ingredients in Crockpot. Mix thoroughly. Cover
and cook on low 10-12 hours (High 5-6 hours).

Hot Dog Sauce

3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent

Brown beef and garlic together, drain and transfer to crockpot. Add the
rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops
about 18 hot dogs.

Lasagna in a Crockpot

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2-15 oz. cans tomato sauce
1-6 oz. can tomato paste
1-1/2 tsp. salt
1 tsp. dried oregano
1-12 oz. carton cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked

Brown ground beef and onion in skillet. Add garlic powder, tomato sauce,
tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a
layer of meat sauce onto the bottom of the crockpot. Add a double layer
of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat
with sauce, noodles and cheeses until all are used up.
Cover and cook on low for 6-8 hours. 10 Servings

Layered Potato, Sauerkraut, and Beef

1 lb Small white potatotes, scrubbed and sliced
2 lb Sauerkraut, rinsed and drained
1 md Onion, halved and thinly sliced
1/4 c Dry white wine
2 tb Cornstarch
14 1/2 oz Can diced peeled tomatoes
1/2 ts Garlic pepper
1/4 ts Salt
1 tb Caraway seeds (optional)
2 lb Beef top round steak, trimmed of fat and cut into 1 Inch cubes

In a 5-quart electric slow cooker, layer the potato slices. Spread
evenly with the sauerkraut, then top with the onion slices. In a
medium bowl, blend together the wine and cornstarch until smooth.
Stir in the tomatoes with their liquid, garlic pepper, salt, and
caraway seeds). Pour 2/3 of the tomato mixture over the potatoes and
sauerkraut. Top with the beef cubes. Pour remaining tomato mixture
over all.
Cover and cook on the low heat setting about 9 hours, or until the
beef and potatoes are tender. Serve immediately.

Lean Crockpot Beans

1 chopped onion
1 lb. ground turkey
2 (16oz) cans Baked Beans
1 can Pinto Beans
1 (16oz) can Red Kidney Beans
1 (15oz) can Butter Beans
1 can Tomato Sauce
1/4 C.-1/2 C. Brown Sugar
1 T. maple extract
3 T. liquid smoke

Saute' onion and meat in skillet, cook until browned. Transfer to crockpot. Add
remaining ingredients to crockpot and simmer (LOW for 4-6 hours. The longer the
dish simmers, the better the flavor.

Low Fat Swiss Chicken

4-6 Boneless skinless chicken breasts
Low fat thin-sliced Swiss cheese (enough to cover all slices of chicken)
1 can fat-free cream of mushroom soup
1/4 C. skim milk
Minced garlic, tarragon, (or marjoram) to taste
1 C+ very small bread cubes
Butter flavored cooking spray

Layer chicken and Swiss cheese. Use just enough cheese to place on top
of each piece of chicken. Mix soup, milk, spices/herbs and pour over chicken.
Place on low for 3 hours. Add bread cubes on top, stir in a little to just
moisten the stuffing a bit. Spray over top with butter-flavored cooking spray
(must be butter flavor to get the effect of butter!) Cook another 1-2 hours
on low. Do not over cook!

Macaroni And Cheese In Crock Pot

1 lg. box macaroni, cooked and drained
2 tbsp. oil
2 sticks margarine
1 lg. can evaporated milk
1 1/2 c. milk
1 lg. onion, chopped fine
3 c. Cheddar cheese, grated (12 oz.)
1 can Cheddar cheese soup

Oil crock pot, mix all ingredients, using only 1/2 of grated cheese. Put
mixture in crock pot and put remaining cheese on top. Let simmer in crock
pot for 4 or more hours.

MANY BEAN STEW

1 Onion; chopped
1 tb Oil
2 Cloves garlic; chopped
1 1/2 ts Paprika
1/2 c Pinto beans
1/2 c Northern beans
1/2 c Kidney beans
1/2 c Red lentils
5 c Water
1 Bay leaf
1 ts Celery seed
1 ts Dill weed
2 ts Salt
1/4 ts Black pepper
1 Knorr Vegetarian Bol. Cube
2 c Potatoes; cubed with
1/2 c Carrots; etc. your choice

Rinse beans, cover with water and bring to a boil, let boil two
minutes. Remove from the heat, cover and let stand for one hour.
Drain off that water.
Saute onion, garlic in oil along with paprika.
Put all ingredients in slow cooker, and simmer on high for about 4
hours.

Meat Sauce

1 cup of ketchup
1/2 cup of chili sauce
1 tbsp. of Worcestershire sauce
3 cups brown sugar

Stir it all up, pour it over your meatballs in your crockpot, cook on low for 3
or 4 hours.

Meatballs

1 pound of ground beef
1 pound of ground pork
1 package of Lipton Onion Soup mix
1 onion, chopped
2 cloves of garlic
1 green pepper, chopped
4 mushrooms, sliced
2 eggs
1/2 cup of bread crumbs
1/4 cup of barbecue sauce

Make them into balls then put them in crockpot with spaghtti sauce of your
choice, and cook on low all day.

Meatloaf

1 1/2 lb. ground beef
1 egg, beaten
1/2 c. bread crumbs
1/2 c. tomato juice
3 Tb chopped onion
3 Tb chopped bell pepper
3 Tb chopped celery
2 Ts seasoned salt
1/4 Ts Thyme
Catsup or Chili Sauce
5 pepper rings

Using a fork, mix all the ingredients, except catsup and pepper rings. Shape
into a loaf and put into greased crockpot. Top with catsup and pepper rings.
Cover and cook on high for 1 hour, then on low 6-8 hours. Quartered potatoes
coated with butter may also be cooked with this recipe. A dash of Paprika will
give them a nice browned look (same cooking time).

NOTE: It doesn't give an amount for the catsup (or chili sauce) so I guess you
can just use your best judgement.

Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in crock pot. Cover and
heat 30 to 60 minutes, until melted, stirring occasionally.
Stir in tomatoes and seasoning. Cover and continue
heating 30 minutes. Serve with tortilla chips or corn chips.

Mexican Cheese Dip

1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in crock pot. Cover and
heat 30 to 60 minutes, until melted, stirring occasionally.
Stir in tomatoes and seasoning. Cover and continue
heating 30 minutes. Serve with tortilla chips or corn chips.

Minestrone Soup

1/2-3/4 lb browned ground meat, beef, pork or turkey
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 tsp italian seasoning
1 small pkg frozen veggies
1 15 oz can white (navy or cannelini) beans
1 cup pasta (we like small cheese filled ravioli or tortellini)

Dump everything except the pasta in the crockpot and simmer on low all day (6-8
hrs). Turn up to high and add the pasta (may need to add more water, just stir
and check it out). Simmer on high about 1 hour until pasta is cooked through.
Top with parmesan cheese.

Minestrone Soup 2

1 pound lean beef stew meat
6 cups water
1 can(28 ounces)tomatoes with liquid,cut up
1 beef bullion cube
1 medium onion, chopped
2 tablespoons minced dried parsley
2-1/2 teaspoon pepper
1 medium zucchini, thinly sliced
2 cups finely chopped cabbage
1 can (16 ounces) garbanzo beans,drained
1 cup uncooked small elbow or shell macaroni
1/4 cup grated Parmesan cheese, optional

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, thyme and
pepper.
Cover and cook on low for 7-9 hours or until meat is tender.Add
zucchini, cabbage, beans, and macaroni; cook on high covered 30-45 minutes more or
until the vegetables are tender.
Sprinkle individual servings of Parmesan cheese

Mushroom Chicken

1 pound boneless, skinless chicken breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8 oz. cream cheese

Put chicken in crockpot. Sprinkle gravy mix on top. Pour soup over that, then
pour wine over that. Cook on low all day. 30 minutes before serving, put cream
cheese in. When ready to serve, remove chicken and whisk the sauce together.
Serve over pasta or rice. We like this even without the chicken! It is a good
sauce for pasta. I use reduced fat cream of whatever soup and fat free cream
cheese.

Oatmeal

2 cups milk
1/4 cup brown sugar
1 tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts

Grease the inside of slow cooker crockpot. Put ingredients into crockpot and mix
with whisk. Cover. Just before going to bed, turn on the crockpot at low speed.
The cereal will be ready in the morning. Serve with milk.

Old Fashioned Vegetable Beef Stew

1 1/2 lb Beef stew meat
2 tb Cooking oil
2 c Potatoes; cubed
1 c Carrots; in 1 pieces
1 md Onion; cut into thin wedges
1/2 c Canned corn
1 pk Green beans; frozen (9oz)
3 tb Tapioca; quick-cooking
1 tb Beef bouillon granules
2 ts Worcestershire sauce
1/2 ts Thyme; dry & crushed
1/2 ts Salt
1/4 ts Pepper
16 oz Tomatoes; canned, cut up
1 1/2 c Water

Cut meat into 1/2" cubes. In a large skillet brown meat, half at a
time, in hot oil. Drain well. In crockpot, combine potatoes,
carrots, onion, and celery. Add frozen beans, tapioca, bouillon,
Worcestershire sauce, thyme, salt, and pepper. Stir in browned meat,
undrained tomatoes, and water. Cover; cook on low-heat setting for
10-12 hours or on high-heat setting for 5-6 hours.

Onion Pot Roast

1 pkg onion soup mix.
3 lb lean beef pot roast trim off any fat
3 tblsp flour in 3 tblsp water, mixed to a paste.

This roast needs no prior browning. Meat brown in the slow cooker and
forms a brown gravy. Prepare vegetables separately.

Sprinkle onion soup over the bottom of the crock pot. Add pot roast.
Cover and cook on LOW about 10 hrs. or 5 hrs. on HIGH. Pour
accumulated juices into a saucepan; skim off fat. Add flour-water paste
and bring to the boil, stirring constantly until thickened. Serve over
sliced meat.

Panic Roast

Take out of the freezer and place in the slow cooker without defrosting. Make
this easy one-step roast when time is of the essence.

3 lb Frozen boneless beef roast
Boiling water, to completely cover

Place roast in 3 1/2 qt. slow cooker. Pour boiling water over top. Cover. Cook
on Low for 7-8 hours. Serves 10.

Peppers and Steak

2 lbs. round steak
2 green peppers,seeded and cut into 1/2 in. strips
1 C. beef bouillon
1/4 C. soy sauce
1/2 t. gound ginger
1/2 t. garlic powder

1. Cut steak into serving portions. Place 1/2 the steak in Crockpot.

2. Arrange peppers on steak. Place remaining steak on top.

3. Mix remaining ingredients and pour over meat. Cover and cook on Low setting
for 8-10 hours or on High for 3-4 hours.

Pork Chop Dinner

1 1/2 cups Small bite size pieces of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water

Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9
to 10 hours or High for 4 1/2 to 5 hours. Serves 6.

Pork Chops Supreme

1 onion, sliced
3 potatoes, peeled and sliced
1 can Cream of Mushroom or Celery Soup
4-6 pork chops
salt and pepper to taste

Put onions and potatoes in bottom of crockpot. Top with
chops, salt and pepper, pour soup over chops. Cook on low
for 8 hrs. or on high for 4-5 hours.

Pork Chops with Mushroom Sauce

8 to 10 small, thick porkchops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flake

Trim the excess fat from the chops and use it to grease a large skillet.
Over high heat, brown each chop lightly on both sides. Salt and pepper
each as it finishes and place it in the crockpot. Add the sage. Turn
the soup (undiluted) and the onion flakes into the still hot skillet.
Scrape the pan juices and turn them into the cooker. Cover and cook on
Low for 8 to 10 hours. 6 to 8 servings

Pork Hock and Black Eyed Peas

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okray or one 10 oz. pkg. frozen whole okra, thawed and cut into
1/2" slices

Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas
by 2". Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove
from heat. Cover and let stand for 1 hour. Drain and rinse peas.

In a 3 1/2, 4-, or 5- quart crockery cooker combine the black-eyed peas, pork
hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5
hours. Add okra. Cover;let stand for 10 minutes or until okra is tender. Remove
pork hocks. When cool enough to handle, cut meat off bones; cut meat into
bite-size pieces. Discard bones and bay leaves. To serve, stir meat into
black-eyed pea mixture.

Barbecued Pork Roast

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot overnight on low
10-12 hours. Pour off water and pull meat into shredded pieces. Saute onion in a
little butter. Combine barbecue sauce, onions, sugar and juice of lemon with
meat in crockpot and cook on high for 1 1/2 to 2 1/2 hours, or on low for 3 to 6 hours.

Pot Roast in Onion Gravy

4-lb. boneless Round Beef Roast, fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 tsp. dried Thyme
1/2 cup Brewed Coffee OR 1 tsp. Instant Coffee dissolved in 1/2 cup boiling
water
2 Tbs. Balsamic Vinegar
1 Tbs. Cornstarch
1 Tbs. Water

Season the beef roast with salt and pepper to taste. In a large heavy skillet,
warm one tablespoon of olive oil over medium-high heat. Add the beef roast and
sear the outside until browned on all sides. Can take up to 5 minutes on each
side. Transfer the roast to a 3-1/2-quart slow cooker.

Add the remaining tablespoon of oil to the same skillet and reduce the heat to
medium. Sauté the onions, stirring, for about 7 minutes or until they are soft
and golden. Add the garlic and thyme; sauté, stirring, for abut a minute more.
Pour in the coffee and balsamic vinegar, and allow to warm for about a minute;
then pour the mixture over the beef in the crock pot.

Cover and cook on high setting until the beef is tender, but not yet falling
apart (usually about 4 1/2 hours). Transfer the beef to a clean cutting board
and tent with foil to maintain its heat. Let the roast rest for about 10
minutes.

Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim
off the fat and bring the juices to a boil over medium-high heat.

In a small bowl, blend together the cornstarch and water. Add the mixture to the
saucepan and cook, whisking constantly, until the gravy has thickened slightly.
Season with salt and pepper to taste.

Remove the twine from the roast beef and carve. Serve warm with the gravy.

Pot Roast

1 large rump roast, sirloin tip roast or chuck roast.
1 small skinned garlic bulb
olive oil
flavored vinegar
1 c. tomato sauce
2 tbs. sugar (brown is nice)
1/2 tbs. freshly ground black pepper
basil, rosemary and thyme to taste { I use a tsp. of each}
baby carrots
(small sauteed onions are optional)
3/4 c. flour
1 c. beef stock

Saute garlic in oil until soft; REMOVE, but save;
add roast and brown on all sides.
Replace garlic

Add vinegar, sauce, sugar and spices. Cook on low 5-6 hours.
Add carrots; cook on low 1 hour.

Make gravy from flour and juices and stock.

Serve with boiled potatoes.{potatoes may be boiled right in with
roast}

Potato Chili

Brown 1 lb hamburger w/some all seasoning and chopped onion (however much you
like) and 3 or so cloves of garlic in a frying pan; drain oil.

Cut up about 5 sm to med potatoes in 1/4" slices.

Put potatoes in cp, add hamburger. Mix 1 beef bouillon w/a little hot water to
dissolve, add to cp.

Blend one 14.5oz can tomatoes in blender (the kind w/added seasonings is fine),
add to cp.

Add:
1/2 tsp each onion, garlic salt and cumin
1 Tbls each paprika and chili powder
a couple of shakes of worcestershire sauce and black pepper
1/2 c water

Cook on high 3 to 4 hrs, or low 6 or 7. Dish out and sprinkle on grated chedder
cheese.

Potato Soup

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add
water to within 1" of the top of the crockpot (this recipe is for a 5 qt, so
adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk
into a small conatiner with a lid, add flour and shake till well mixed. Add to
the soup.

This was YUMMY!! One of my favorites so far. It is cool here so it was perfect
for today (we're feeling the effects of Tropical Storm Gordon). Served it with
bread. It was the first thing I've cooked in my new cp(the Talk City Sunbeam
one...which I love).

Oh, and I added rosemary too, it gave it a really good flavor. I chopped the
celery very samll, so this would probably be a good way to sneak veggies into
your kids. Also very low fat.

Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes -- peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper -- ground
2 egg whites
1 can tomatoes (28 oz)
1 apple -- peeled and sliced
1/4 tsp ginger, dried -- ground

Parboil cabbage and separate the leaves. Slice off part of the heavy
stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions.
Mix together. Add rice, dill, and black pepper. Beat egg whites until
frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining
cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up
bottom of leaf, then fold in the sides, and roll up. Secure with
toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them.
Slice second onion and layer on top of cabbage. Add tomatoes, apple,
and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours. Serves 8

Easter Recipes

2009-09-20T08:52:00.003-04:00

Best Chocolate Easter Eggs

1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar.
Blend until stiff. Dust with brown sugar. Knead til smooth.
Set aside more then 2/3 of mixture. To the remaining mixture add yellow food
coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape
yellow into ball, mold white around yellow to form an egg shape. Dry at room
temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth. Dip eggs in
chocolate. (paraffin wax may be added and melted with chocolate to prevent
chocolate from melting in your hands). Once dipped cool at room temperature.
Refrigerate after cool.

These cream filled eggs taste just like the foil wrapped ones you can buy.
When sliced these eggs will have a white cream filling with a yellow filling
that appears to be the yolk.

Lemon Tea Cookies

1 3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 1/2 cup granulated sugar, divided
1/2 cup milk
1 1/2 tsp vinegar
1 egg
1/4 cup plus 1 tsp lemon juice

Preheat oven to 350 degrees. In a medium bowl, sift together flour, powder, soda
and salt. Set aside. In another bowl, cream butter with 3/4 cup sugar. Set
aside. In a small bowl combine milk and vinegar and add to butter mixture. Add
egg and 1 tsp lemon juice. Stir well. Stir in dry ingredients. Drop mixture by
spoonfuls onto a greased baking sheet. Bake 15 to 20 minutes till golden. Remove
to wire rack. In a small bowl combine 3/4 cup sugar with 1/4 cup lemon juice and
stir to form a glaze. While cookies are still warm, brush with glaze. Makes
approximately 2 dozen cookies.

Spring Orange Custards

4 eggs
2 cups milk
1/2 cup granulated sugar
1/2 tsp orange extract, divided
1/8 tsp salt
1/2 cup whipping cream
2 tsp granulated sugar

Preheat oven to 325 degrees. In a medium bowl, beat eggs slightly. Stir in milk,
1/2 cup sugar, 1/4 tsp of the orange extract, and salt. Place 6 ungreased
6-ounce custard cups in a 13 x 9 x 2 inch baking pan. Divide custard mixture
evenly among the cups. set pan on the oven rack. Carefully pour boiling water
into the pan around the cups to a depth of 1 inch. Bake 30 to 45 minutes or
until a knife inserted at the edge of a cup comes out clean. Remove cups from
the pan and cool on a wire rack. Cover and chill for 1 hour.
In a small mixing bowl, combine whipping cream, 1/4 tsp orange extract, and 2
tsp sugar. Beat until soft peaks form. Spoon on top of the custards. Makes 6
servings.

Easter Egg Nests

1/4 cup sugar
1 egg
1 teaspoon vanilla extract
3 to 4 drops yellow food color
1/4 cup all-purpose flour
2 cups flaked coconut
36 jelly beans

Preheat the oven to 350 degrees F. Coat cookie sheets with nonstick
cooking spray. In a medium bowl, beat the sugar, egg, vanilla, and food
color until well blended. Beat in the flour until smooth, then fold in the
coconut. Drop by heaping teaspoonfuls 2 inches apart onto the cookie
sheets. Flour your thumb, then press an indentation into the center of
each cookie to create a nest. Bake for 10 to 12 minutes, or until the
edges are golden. Remove from the oven and gently push 2 jelly
beans into each nest. Let the nests cool slightly on the cookie sheets, then
remove to wire racks to cool completely. Store in airtight containers.
Yields: about 18 small nests

Easter Nests

7 oz marshmallow cream
1/4 c peanut butter
2 tbsp margarine, melted
5 oz chow mien noodles
1 c M&Ms plain chocolate candy, pastel colors

In a mixing bowl, combine marshmallow cream, peanut butter, and margarine
until smooth. Fold in noodles and M&M's. Chill until easy to handle. On waxed
paper, form mixture by 1/3 cupfuls into 3" nests. Chill for 30 minutes. Place
several M&M's in each nest.

Bird Nest Cupcakes

Your favorite cupcake mix
Your favorite frosting mix
Long strand coconut
jelly beans (pastel Easter colors)

Bake your cupcakes. When cool frost with white or chocolate frosting. Decorate
with coconut around the outside circle of cupcake. Place colored jelly beans
in center. Coconut can be toasted if you prefer a brown nest!

Bird's Nests

1 bag peanut butter chips (10 oz. )
1 TBSP. solid shortening
1 large can (5oz.) thin chow mein noodles
1 bag pastel colored M&M peanut candy

Melt entire bag of chips and 1 tbsp. of shortening slowly in microwave or in
double boiler on stove top. If using microwave, heat full power in intervals
of 30 seconds at a time and then less as chips begin to melt. You want the
chips and shortening to be well blended and creamy and hot. DO NOT OVERCOOK!
Immediately pour the can of chow mien noodles into the peanut butter mixture
and toss lightly to coat noodles. Avoid crunching noodles. Using a spatula can
help. Do this quickly, making sure the noodles are evenly coated. Drop by
spoonfuls onto WAX PAPER and gently form into the shape of a nest, leaving a
hollowed area in the center in which you immediately place three M&M peanut
candies for the "birds eggs".
Helps to have two people! Each batch makes approximately 14 nests.

Jelly Bean Fudge

2 c. white chips
1 can vanilla frosting
2 c. jelly beans
Melt chips; add frosting.
Cool slightly so jelly beans won’t melt. Mix then spread evenly in a foil-lined
& greased 9x9 pan.

Cookies and Chewey Bars

2009-09-19T00:12:00.021-04:00

100 Good cookies

1 cup sugar
1 cup brown sugar
1 cup butter
1 cup oil
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup Rice Krispies
1 cup flaked coconut
1 cup raw oatmeal
1 cup nuts, chopped
3 1/2 cups flour

Mix in order given and drop by teaspoon on cookie sheet.
Press down with fork. Bake at 350 F for 12-15 minutes.
Makes 100 cookies.

Angel Food Lemon Bars

1 box angel food cake mix (dry)
1 (18 oz.) can lemon pie filling
1 cup of coconut

Mix well and put into a 9x13" greased (bottom only) pan .
Bake at 350 for 25 to 30 minutes. Sift confectioners' sugar
over the bars while still warm.

Best Sugar Cookies
Sugar cookies without the rolling

1 cup butter
1 cup powdered sugar
1 cup sugar
2 eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. almond flavored extract
4 1/2-4 3/4 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar

Cream butter and both sugars, add eggs, oil and flavorings. Add dry
ingredients. Roll into walnut-size balls (may want to refrigerate a
while to make dough a little firmer and easier to roll between your
hands). Place on ungreased cookie sheet and press to flatten with a
glass dipped in sugar to approx. 1/4-1/8 inch thick. Bake at 350
degrees 10-12 min. or until VERY lightly browned. Cool on wire rack.
For the easiest holiday cookies ever, just use colored decorating sugars
when pressing with the glass. No rolling or cookie cutters!

Bird Nest Cupcakes

Cupcake Mix
White or Chocolate Icing
Shredded Coconut
Pastel Jelly Beans

Bake cupcakes according to package directions.
Cool cupcakes completely.
Cover tops with white or chocolate icing.
Decorate with coconut around the outside edge of cupcake.
Place colored jelly beans in center.
Coconut can be toasted if you prefer a brown nest!

Black Walnut Cookies

1 c. granulated sugar
1c. light brown sugar
1 c. butter/margarine
2 eggs
3 c. all purpose flour
3/4 tsp. salt
1 tsp. soda
1 tsp. cream of tartar
1 tsp. vanilla
1 c. chopped black walnuts

Cream the sugars and butter. Add eggs, one at a time. Add salt, soda, and tartar to your flour.Add to mixture. Add vanilla and walnuts. Mix well. Divide enough dough in thirds, place each dough on a piece of waxed paper. With your hands form a log. Roll on wax paper around the dough and place in refrigerator until the next day. Cut very thin, about 1/8 inch, place on cookie sheet and bake in a 350 degree oven for 8-10 minutes or until nicely browned.

Blueberry Snack Bars

1 1/2 cups flour
1 1/2 sticks butter
1/2 cup powdered sugar
3 eggs
1 1/2 cups sugar
3/4 teaspoon baking powder 1/2 teaspoon salt
3/4 teaspoon cinnamon
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon juice
1 1/2 cups fresh blueberries
6 tablespoons flour

Mix and press into 9 x 13 pan: 1 1/2 c. flour, butter and powdered sugar.
Bake at 350 degrees for 8 to 10 minutes or until golden brown. . Mix other
ingredients and pour on baked crust. Bake 30 minutes at 350 degrees Cool.
Cut into bars.

Brownies

1 (1 lb. 3.5-oz.) pkg. Pillsbury Rich & Moist Fudge Brownie Mix
1/4 cup water
1/2 cup oil
2 eggs
1/2 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1 (12-oz.) pkg. (2 cups) white vanilla chips

Frosting for Brownies:
2 cups powdered sugar
1/4 cup unsweetened cocoa
3 to 4 tablespoons hot water
1/4 cup margarine or butter, melted
1 teaspoon vanilla
1/2 to 1 cup pecan halves

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl,
combine brownie mix, water, oil and eggs; beat 50 strokes with spoon. Add 1/2 cup
pecans, chocolate chips and 1 cup white vanilla chips; mix well. Spread in
greased pan.

2. Bake at 350 degrees F. for 28 to 34 minutes or until center is set. Remove
from oven; immediately sprinkle with 1 cup white vanilla chips. Return to oven
for 1 minute to soften chips; spread evenly over brownies with back of spoon. Cool.

3. In small bowl, combine all frosting ingredients except pecan halves. Beat
until smooth. (Mixture will be thin.) Spoon over melted white vanilla chips;
spread to cover. Arrange pecan halves over frosting. Cool 1 1/2 hours or
until completely cooled. Cut into bars.

36 bars
High Altitude (above 3500 feet): Heat oven to 375 F. Add 1/3 cup flour to dry
brownie mix. Increase water to 1/3 cup. Decrease oil to 1/3 cup. Bake at 375 F
for 30 to 35 minutes.

Butter Cookies

Ingredients:
1 cup heavy cream
1 cup butter
2 cups sugar
1 tsp. salt
1 tsp. baking soda
flour as needed (approx. 4 cups)

ICING
2 Tbsp. Crisco
1/4 tsp. salt
1 tsp. vanilla
1-1/2 cup confectioners sugar
2 Tbsp. milk

Directions: For cookies, mix all ingredients by hand, roll out to
desired thickness, cut into desired shapes. Bake until they are set
and a light brown.
Cool before decorating with the icing
These make nice holiday cookies.
Store in closed can or other food container.

Butter Icing for Sugar Cookies

1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy. Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency. Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.

Butter Pecan Balls

4-6 dozen

Ingredients:
1 cup butter
2 Tbsp. sugar
1/4 cup light molasses
2 cup sifted flour
1/2 tsp. salt
2 cup finely chopped pecans

Directions: Cream butter and sugar; add molasses, blending
gradually. Add flour and salt. Mix well. Shape dough into small
balls, about 1 inch in diameter. Place on greased cookie sheet and
bake at 350 degrees for 20-25 minutes. Roll in confectioners sugar
while warm.

Butter Pecan Cookies

1 3/4 c. chopped pecans
1 tbsp plus 1 c. butter
1 cup packed brown sugar
1 egg separated
1 tsp vanilla extract
2 c. self rising flour
1 c pecan halves

Place chopped pecans and 1 tbsp butter in a baking pan. Bake at 325 degrees for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. In a mixing bowl, cream brown sugar, and remaining butter. Beat in egg yoke and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 in. balls, then roll in toasted pecans pressing nuts into the dough. Place 2 in. apart in ungreased pan. Beat egg until foamy. Dip pecan halves in egg white and then gently press one into a ball. Bake at 375 for 10-12 minutes or until golden brown. Cool for 2 min. before removing to wire rack. Yield about 4 doz.

Cake Mix Cookies

1 box 2 layer cake mix any flavor
2 large eggs
1/2 cup oil

Mix them together in large bowl until well blended.
Add 1 cup of chocolate chips, nuts, candies and mix them in
Drop by teaspoon on cookie sheet.

Bake at 350 until done approx. 7-9 minutes.

Caramel Chocolate Squares

1 14oz bag caramels
2/3 cup evaporataed milk
1 box German Chocolate Cake Mix
3/4 cup melted butter
1 cup chopped nuts
1 6oz semi-sweet morsels

Combine caramels and 1/3 cup milk in double boiler till melted. Set
aside. Combine cake mix, butter, 1/3 cup milk, and nuts in large bowl.
Mix well. Press 1/2 mixture in well greased 13x9x2 pan. Reserve remaining
dough for topping. Bake 6 minutes at 350. Remove from oven and spread
with caramel mixture and semi-sweets. Crumble remaining dough over caramel
mixture. (1/2-1 cup flour will be needed to make cake dough firm enough to
crumble.) Bake 18 minutes. Cool and cut in squares.

Cheerios Chocolate Bars

1/2 cup of margarine
1 box German chocolate cake mix
1 1/2 cups mini marshmallows
1 cup chopped pecans
6 ounces of chocolate chips
2 cup Cheerios
1 14v oz can sweetened condensed milk
Melt margarine in 15 x 10 x 1 cake pan. Sprinkle German
chocolate cake mix over it and pat down. Sprinkle on in a layer, mini
marshmallows, chopped pecans, chocolate chips, and Cheerios.
Drizzle sweetened condensed milk over top. Bake at 375
degrees 20-25 minutes or until brown.

Cheesecake Brownies

Yields 12 brownies
3 oz unsweetened chocolate
6 tbs butter
2 packages cream cheese-soft (4 oz each)
1 cup sugar
3 eggs
2/3 cup plus 1 tbsp unsifted flour
½ tsp lemon juice
2 tsp vanilla
½ tsp baking powder
¼ tsp salt
1 cup chopped walnuts

Preheat oven 325 degrees. Grease 9" pan. Melt chocolate and butter, then
cool. Beat cream cheese and ¼ cup of sugar until light and fluffy. Beat in
1 egg, 1 tbsp flour lemon juice and ½ tsp vanilla. Spread in pan. Beat
remaining 2 eggs and the rest of the sugar. Fold in flour, baking powder
and salt. Blend in cooled chocolate mixture. Stir in nuts and vanilla.
Drop chocolate mix, by spoonfuls on top of cheese. Swirl with knife to
marble. Bake 30 minutes. Cool and cut into squares.

Cheesecake Dreams

1/3 cup firmly packed light brown sugar
1cup flour
1/2 cup chopped walnuts
1/3 cup butter or margarine, melted
1 8 oz. package cream cheese, softened
1/4 cup sugar
1 egg
2 Tbsp.milk
1 Tbsp. lemon juice
1 tsp. vanilla extract

Preheat oven to 350 F.
Grease an 8 inch square baking pan.
In small bowl mix first three ingredients.
Stir in melted butter until well combined.
Reserve 1/3 cup crumbs, pat remaining gently into pan.
Bake 12-15 minutes.
Meanwhile, beat cream cheese and sugar until smooth.
Beat in remaining ingredients.
Pour over crust.
sprinkle remaining crumbs over top.
Bake 25 minutes until set.
Cool and then cut into 2 inch squares.

Cherry Cheese Slices

1 cup butter/margarine, softened
1 cup confectioners sugar
1 egg
1 tsp. vanilla
2-1/4 cup flour
2 cups red and green candied cherries (halved)
1 cup pecan halves

Cream butter and sugar; add egg and vanilla, beat until
fluffy. Add flour and mix well. Stir in cherries and pecans. Chill
for one hour. Shape dough into three 10 " rolls; wrap in plastic
wrap and freeze up to 2 months. Cut into 1/8" slices. Bake on
ungreased cookie sheet at 325 degrees for 10-12 minutes until edges
are golden.

Chewey Brownie Cookie
3 dozen

2/3 cup shortening
1-1/2 cup packed light brown sugar
1 Tbsp. water
1 tsp. vanilla
2 eggs
1-1/2 cup flour
1/3 cup unswetened baking cocoa
1/4 tsp. soda
1/2 tsp. salt
2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Combine shortening, brown
sugar, water and vanilla in a large mixing bowl. Beat at medium
speed until well blended. Beat eggs into creamed mixture. Combine
flour, cocoa, baking soda and salt. Mix into creamed mixture at low
speed until just blended. Stir in chocolate chips. Drop rounded
tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake one
baking sheet at a time for 7-9 minutes or until cookies are set.
Cookies will appear soft and moist. Do not overbake. Cool on baking
sheet 2 minutes. Place sheets of foil on countertop. Remove cookies
to foil to cool completely.

Chewy Granola Bars

1/3 C.butter
1/4 C creamy peanut butter
1/4 C.brown sugar
1/4 C.honey
2 eggs, beaten
1/2 Tsp.cinnamon
1 3/4 C.old fashioned rolled
oats
2/3 C.raisins
1/2 C.peanuts

Beat together and press into 8 x 8 x 2-inch pan. Bake
at 350 degrees for 20 to 30 minutes or until golden. Cool in pan or
rack. Cut into bars. Makes 15 bars.

Chewy Granola Bars 2

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/4 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1 1/4 cups crispy rice cereal
1 cup nuts, chopped
1 cup raisins
1 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Add honey, vanilla and egg; mix
well. Combine dry ingredients; add to creamed mixture. Stir in oats,
cereal and nuts. Add raisins or chips if desired. Press into a greased 9
x 13 pan. Bake at 350 for 25 to 30 minutes or until the top is lightly
browned.

Chocolate Oatmeal No Bake

2 cups sugar
3 level tablespoons cocoa
½ cup milk
1 teaspoon vanilla
1 stick margarine (½ cup)
¼ cup peanut butter
3 cups quick oatmeal

In a medium saucepan, combine sugar, cocoa, milk and vanilla. Bring
to a boil. Reduce heat slightly and boil for 1 minute. Remove from
heat. Add peanut butter and margarine. Stir until melted. Stir in
oatmeal. Drop by spoonfuls onto wax paper and let cool.

Chocolate Cherry Bars

1 pkg Pillsbury plus dark chocolate cake mix
1/3 cup margarine or soft butter
1 egg
21 oz can cherry fruit pie filling
1/2 cup powdered sugar
2 1/2 teaspoons water

Heat oven to 350 degrees. In large bowl combine cake mix and
margarine at low speed. Reserve 1 cup crumbs for topping. To
remaining mixture blend in egg until well mixed. Press into ungreased
13x9 pan. Spoon pie filling over crust; sprinkle with reserved crumbs.
Bake at 350 degrees for 30-40 minutes. Cool completely. Combine
sugar and water. If thinner glaze is desired stir in additional water a
drop at a time. Drizzle over top. Loosen edges before cutting.
Cut into squares. 15 servings

Chocolate Crinkle Cookies

1/2 Cup vegetable oil
4 Sq. unsweetened cholate (4 oz) melted
2 Cup granulated sugar
4 Eggs
2 tsp. vanilla
2 Cup flour
2 Tsp baking powder
1/2 Tsp. salt
1 Cup powdered sugar

Mix oil, chocolate and granulated sugar.
Blend in one egg at a time until well mixed.
Add vanilla.
Sift flour, baking powder, and salt into oil mixture.
Chill several hours or overnight to stiffen dough.
Heat oven to 350 degrees.
Drop by tsp into powdered sugar.
Roll in sugar, shape into little balls.
Place about 2" apart onto cookie sheets.
Bake 10-12 minutes - should still be soft, do not over bake!
Makes about 6 dozen small.

Chocolate Dessert Log

1 pkg. (4-serving size) Vanilla Instant pudding (at Christmas,
Pistachio is nice)
1 c. cold milk
3 cups thawed frozen whipped topping
1 pkg.(about 38) thin chocolate wafers

Prepare pudding with milk; let stand 5 mins. Blend in 1 c. thawed
frozen whipped topping
Spread mixture on wafers. Stack in groups of 6 or 8.
On plastic wrap, place stacks to form 2 short rolls. Wrap and chill
2-3 hrs.
Unwrap and frost with remaining whipped topping. Slice diagonally.

Chocolate Macaroons

2-3/4 cups powdered sugar
1-1/4 cups almonds (about 6 ounces)
3 tablespoons unsweetened cocoa powder
4 large egg whites

Preheat oven to 375'F. Line two large baking sheets with parchment.
Finely grind 1 cup powdered sugar and almonds in processor. Transfer to
large bowl. Mix in 1-2/3 cups powdered sugar and cocoa. Beat egg whites
in medium bowl until soft peaks form. Fold into nut mixture in two
additions.
Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe
onto prepared sheets in 1 1/2-inch rounds, spacing apart (batter will
spread to about 2- to 3-inch rounds).
Bake macaroons until puffed and dry-looking on top, about 12 minutes.
Cool on sheets on racks.

Chocolate Walnut Sensations

1 cup plus 2 Tbsp. flour
1/2tsp.baking soda
1/2 tsp.salt
3/4 firmly packed brown sugar
1/2 cup butter,softened
1 tsp. vanilla ext.
1 egg
2 cups semi-sweet chocolate morsels(divided)
1 cup chopped walnuts

Preheat oven to 375F.
In small bowl mix flour,baking soda and salt; set aside In large mixer bowl,
beat brown sugar,butter, and vanilla til creamy Beat in egg;gradually add flour
mixture; Stir in the Chocolate morsels and the walnuts Spread into greased
9 inch baking pan.
Bake for 23-25 minutes.
Remove from oven and immediately sprinkle with remaining cup of morsels,
let soften and spread evenly over top.
Garnish with some coarsely chopped walnuts.
Cool; chill briefly in refrigerator and cut into 2 x 1 1/2 inch bars.

Cocoa-Almond Biscotti

1/2 cup butter or margarine, softened
1 cup sugar
2 large eggs
1 1/2 tablespoons coffee liqueur*
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons cocoa
1 (6 oz) can whole almonds (1 cup)

1. Combine butter and sugar in a large bowl; beat at medium speed with an
electric mixer until light and fluffy. Add eggs, beating well. Mix in
liqueur.
2. Combine flour and next 3 ingredients; add to butter mixture, beating
well. Stir in almonds.
3. Divide dough in half; shape each portion into a 9 x 2 inch log on a
greased baking sheet.
4. Bake at 350 degrees for 30 minutes or until firm. Cool on baking sheet
5 minutes. Remove to wire racks to cool completely.
5. Cut each log diagonally into 1/2 inch thick slices with a serrated
knife using a gently sawing motion. Place on ungreased baking sheets.
6. Bake at 350 degrees for 5 to 7 minutes. Turn cookies over, and bake 5
to 7 additional minutes. Remove to wire racks to cool.
*1 1/2 tablespoons chocolate syrup may be substituted.
Yields 2 1/2 dozen

Cocoa Crescents

1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
11/2 teaspoons vanilla extract
13/4 cups all-purpose flour
1/3 unsweetened cocoa
1/8 teaspoon salt
11/2 cups ground pecans
Powdered sugar

Beat butter, granulated sugar and vanilla until light and fluffy. Stir in
flour, cocoa and salt and then gradually add to butter mixture, blending
well. Stir in pecans. Cover and refrigerate dough for one hour, or until
firm enough to handle.
Shape a scant one tablespoon of dough into a log about 21/2-inches long;
place on ungreased cookie sheet. Shape each log into a crescent, tapering
the ends. (Make sure dough is chilled. If dough is too warm, cookies will
spread and lose their shape.)
Bake 13 to 15 minutes or until set at 375 degrees. Cool slightly. Remove
from cookie sheet to wire rack.
Cool completely. Roll in powdered sugar.

Container
A decorated coffee can is a great container for these cookies. Wrap the
cookies first in plastic wrap then replace the plastic lid. Hot glue a
jingle bell on top for a finishing touch.

Coconut Cookies

Ingredients:
2 cups coconut
3/4cup sweetened condensed milk
1 tsp. vanilla
dash salt
cherries

Directions: Mix coconut, milk, vanilla, salt. Drop on greased
cookie sheet. Bake on ungreased sheet for 15 minutes. Easy to make
but hard to get off tins.

Coconut Macaroons

1 14 oz pkg unsweetened flakes coconut
1 14 oz can sweetened condensed milk
2 teaspoons vanilla extract

Mix together and drop by rounded teaspoon on cookie sheet covered with foil and well greased.Bake in pre heated 350 degree oven or 10-12 minutes

Coconut Oatmeal Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups flaked coconut
1 cup oatmeal

Preheat oven to 375 degrees. Cream butter, sugar and brown sugar until fluffy.
Add eggs and vanilla. Beat in flour, baking powder and salt. Fold in coconut and
oatmeal. Drop by spoonfuls onto greased cookie sheets. Bake 9 to 12 minutes.

Coffee Toffee Bars

1 cup brown sugar
1/2 cup butter
1/2 cup margarine
2 cups flour
2 Tablespoons instant coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 cup chocolate chips
1/2 cup sliced almonds
Glaze:
1 cup powdered sugar
2 Tablespoons melted butter
1 to 2 Tablespoons milk
1 teaspoon vanilla

Beat together sugar, butter, and margarine until light and fluffy. Lightly spoon
flour into measuring cup and level off. Add flour, coffee, baking powder, salt,
and almond extract to butter mixture. Blend well. Dough will be crumbly. By
hand, stir in chocolate chips and almonds.
Grease a 10 x 15-inch jelly roll pan. Press dough evenly in prepared pan. Bake
at 350 degrees for 15 to 20 minutes. Combine glaze ingredients and spread over
warm bars.
Note: It's best to cut bars while they are still very warm; chill before
removing from pan.

Colorful Jello Cookies

4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups margarine
1 cup white sugar
1 (3 ounce) package fruit flavored gelatin mix
1 egg
1 teaspoon vanilla extract
1 (1 ounce) package fruit flavored gelatin mix

Preheat oven to 400 degrees F (205 degrees C).
Sift flour with baking powder. Cream margarine; gradually add sugar and gelatin and cream well. Add egg and vanilla; beat well. Gradually add flour mixture; mix until smooth.
Force dough through cookie press onto ungreased cookie sheet. Sprinkle with gelatin. Bake for about 12-13 minutes or until golden brown at the edges.

Congo Squares

1 box light brown sugar
2 c. self rising flour
1 stick melted margarine
1/4 c. oil
2 eggs
6 oz. chocolate chips

Melt margarine, add brown sugar, flour, & oil. Mix well, add eggs
& chocolate chips. Pour in a 13' X 9' pan. Bake about 25-30 minutes
at 350. Cool completely before slicing.

Cookie Dough

This dough is the perfect starting place for almost endless creative
cookie possibilities. One idea: Cut it into the shape of letters to make
festive sayings, then, before putting the cookies on the baking sheets,
sprinkle with colored sugars and poke a hole through each cookie with a
drinking straw. That way, you can lace some ribbon through the cookies and
hang them up when they're all done!
Yields: 4 to 6 dozen cookies

1 1/2 cups (3 sticks) butter (see Note)
1 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4-1/2 cups all-purpose flour
In a large bowl, beat the butter, sugar, egg, vanilla, and salt. Gradually
add the flour; beat until well combined. Refrigerate the dough for 1 hour.
Preheat the oven to 375 degrees F. Separate the dough into 4 pieces, then
roll out each piece on a lightly floured surface to a 1/4-inch thickness.
Cut or mold the dough into desired shapes. Place the shapes on ungreased
cookie sheets and bake for 8 to 10 minutes, or until light brown.

Note: It's best not to substitute margarine for butter in this recipe. The
size of the cookie cutters you use will determine the yield.

Cookie Dough Truffles

1/2 c. butter, soft
1/4 c. sugar
1 c. mini semisweet chocolate chips
1 12 oz. pkg. semi sweet chocolate chips
1/2 c. brown sugar
1 1/4 c. all purpose flour
1 tsp vanilla
1/4 c. egg substitute
1 1/2 tbsp shortening
1/4 c. chopped nuts

Beat butter til creamy. Gradually add sugars, mix. add egg substitute and vanilla. Mix well. Add flour to butter mixture. Beat. Stir in mini chips and nuts. Mix well. Chill 30 minutes in frig.Remove shape into 1 inch balls. Freeze til very firm. Melt 12 oz.pkg chocolate chips and shortening in microwave according to pkg directions. Using 2 forks quickly dip balls in melted chocolate. drop onto wax paper. Store in refrigerator. Yield 4 1/2 doz.

Cranberry Nut Bars

2 eggs
1 cup sugar
1 cup flour
1/3 cup butter or margarine, melted
1 1/4 cups fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350°F. Grease an 8-inch baking pan.
Beat eggs in a medium mixing bowl until thick. Gradually add sugar,
beating until thoroughly blended. Stir in flour and melted butter, blend well.
Add cranberries and walnuts, mixing gently just until combined.
Spread evenly in pan.

Bake for 40 to 45 minutes or until golden brown and a toothpick inserted
into the center comes out clean. Cool and cut into bars.
Makes 24 servings.

Cream Cheese Cookies

3/4 cup margarine
3 oz. soft cream cheese
l cup powdered sugar
1 tsp. vanilla
1 tsp. lemon juice
2 cups flour
1 cup finely chopped nuts

Cream margarine and cream cheese together.
Add powered sugar and beat hard.
Stir in vanilla and lemon juice. Add flour and mix well. Stir in nuts.
Drop by teaspoonful onto greased cookie sheet.
Bake at 300 degrees for 15 to 20 minutes.
Shift some powered sugar over hot cookie and let cool.

Cream Wafers

1 cup butter, softened
1/3 cup whipping cream
2 cups all purpose flour
Granulated sugar

Filling:
1/2 cup softened butter
1 1/2 cups confectioners sugar
1 teaspoon vanilla
red or green food coloring

With electric mixer, thoroughly mix butter, cream, and flour. Cover;
refrigerate dough for 1 hour. Divide into 3 pieces. Work with one piece
at a time, keeping remaining pieces refrigerated until needed.
Roll out dough 1/8 inch thick on floured surface. Cut into 1 1/2 inch
circles. Transfer circles to a sheet of waxed paper that has been
heavily coated with granulated sugar. Coat both sides with sugar.
Place on ungreased baking sheet. Prick each circle with a fork about 4 times.
Bake in preheated 350 degree oven 7 to 9 minutes, or just until set
but not brown. Let cool on wire racks.
For creamy filling. With electric mixer, cream butter, confectioners
sugar and vanilla until smooth and fluffy. Tint with few drops of food coloring.
A few drops of water may be added for proper spreading consistency.
Spread one side of half the circles with filling. Top with remaining
circles. Store in air tight container or freeze until needed.
Makes about 5 dozen cookies.

Crescent Cookies

1 cup cornstarch
1 cup powdered sugar
2 cups flour, sifted
3 sticks margarine or butter
1/2 cup finely ground nuts

Sift dry ingredients together. Blend in margarine and nuts. Chill, then roll
dough out to about 1/8 inch thick. Use your choice of cookie cutter, or shape by
hand into crescents. Bake at 300 degrees for about 20 to 25 minutes until
lightly browned. Sprinkle with confectioners sugar. These cookies are very rich.
They literally melt in your mouth!

Crunch Peanut Brickle Bars

2 cups quick-cooking oats
1 1/2 cups unsifted flour
1 cup chopped dry-roasted peanuts
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or butter, melted
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/2 cup peanut butter
1 (6-ounce) package almond brickle chips, or 6 (1 3/16-ounce) milk
chocolate-covered English toffee candy bars, cut into small pieces

Preheat oven to 375°. In large bowl, combine oats,flour,peanuts,
sugar, baking soda and salt; stir in margarine until crumbly.
Reserving 1 1/2 cups crumb mixture, press remainder on bottom of
greased 13x9-inch baking pan.
Bake 12 minutes. Meanwhile, in small mixer bowl, beat Eagle® Brand
with peanut butter until smooth; spread evenly over prepared crust to
within 1/4 inch of edge. In medium bowl, combine reserved crumb mixture
and brickle chips.
Sprinkle evenly over peanut butter mixture; press down firmly. Bake
20 minutes or until golden brown. Cool. Cut into bars. Store loosely
covered at room temperature.
Make 38 to 48 bars

Double Peanut Butter Cookies

1 ½ cups sifted all-purpose flour
½ cup granulated sugar
½ teaspoon soda
¼ teaspoon salt
½ cup shortening
½ cup creamy peanut butter
¼ cup light corn syrup
1 tablespoon milk

Heat oven to 350F
Sift together dry ingredients. Cut in shortening and peanut butter
till mixture resembles coarse meal. Blend in syrup and milk (I use
my hands to get everything into a smoother dough). Shape into
2-inch roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on
ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
Cover with remaining slices; seal edges with fork. Bake for about
12 minutes. Cool slightly; remove from sheet.

Double this recipe to get about 3 dozen, depending on
the thickness of the roll and slices.

Easy Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg
1/2 tsp vanilla

Mix all ingredients together, shape into walnut size balls. Place on ungreased
cookie sheet. Mark with fork. Bake at 350 for 12 to 15 minutes. Cool on cookie
sheet then remove to cooling rack. I have also mixed mini M&M's in this batch.
You can also turn these into Peanut Butter Blossoms with the Hershey Kisses.
Bake them as the walnut size balls and about 9 minutes into the baking, remove
from the oven, insert the Hershey Kiss and finish the baking.

Famous Oatmeal Cookies

3/4 C shortening
1C brown sugar
1/2 C white sugar
1 egg
1/4 C water
1 t vanilla
3 C uncooked oats
1 C flour
1 t salt
1/2 t baking soda

Preheat oven to 350 degrees.Beat together shortening,sugars,egg,water,and
vanilla til creamy.Add remaining ingredients ;Mix well.Drop by rounded
teaspoonfuls onto a greased cookie sheet.bake at 350 degrees for 12-15
minutes.
Can add chopped nuts,raisins,choc.chips or coconut.

Filled Brownies

1 pkg. or box Brownie mix

Mix brownie mix according to pkg. directions only add 1 extra egg.
Pour half mixture in pan, cover this with the Hershey bars, pour rest of mixture over candy bars. Bake until just firm. Let cool, cut and enjoy.

Forgotten Cookies

2 egg whites
2/3 cups sugar
1 teaspoon vanilla
6 oz. chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees
Beat egg whites, sugar and vanilla until stiff
Add chocolate chips and chopped pecans
Stir well and drop by teaspoon on a greased cookie
sheet
Put in oven and turn the oven off.
Do Not Open Oven Until The Next Day!

Frosted Banana Bars

1/2 Cup butter or margarine softened
2 Cups sugar
3 Eggs (or equivalent substitute)
1 1/2 cups mashed ripe bananas (about 3 medium)
1 Tsp. Vanilla Extract
2 Cups All Purpose Flour
1 Tsp. Baking Soda
Pinch Salt

Frosting:
1/2 Cup butter or margarine
1 8 Oz. package cream cheese, softened
4 Cups Confectioners' Sugar
2 Tsp. Vanilla Extract

In mixing bowl, cream butter and sugar. Beat in eggs,
bananas, and vanilla. Combine the flour, baking soda,
and salt; add to creamed mixture and mix well. Pour
into greased 15" x 10" x 1" baking pan.
Bake at 350 degrees for 25 minutues, or until bars test done.
Cool.
For frosting, cream butter and cream cheese in a mixing bowl.
Gradually add confectioners' sugar and vanilla; beat well.
Spread over bars.
Makes 3 doz.

Fruit and Nut Drops

1 pound light brown sugar
1/2 pound butter
3 whole eggs
2-1/2 cup flour
dash salt
1 cup chopped nuts
1 cup raisins or dates or both

Mix all ingredients together if not stiff
enough add a little more flour. Drop on greased cookie
sheets and bake at 350 degrees till set.

Fruit and Nut Drops

1 pound light brown sugar
1/2 pound butter
3 whole eggs
2-1/2 cup flour
dash salt
1 cup chopped nuts
1 cup raisins or dates or both

Mix all ingredients together if not stiff
enough add a little more flour. Drop on greased cookie
sheets and bake at 350 degrees till set.

Fruitcake Drops

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
6 tablespoons margarine or butter (3/4 stick), softened
2 tablespoons shortening
1 large egg
1 cup pitted prunes, coarsely chopped
1 cup golden raisins
1/2 cup red candied cherries, coarsely chopped
1/2 cup sweetened shredded coconut
3 ozs white chocolate, or white baking bar

Preheat oven to 375 degrees F. Grease large cookie sheet.
In large bowl, combine flour, baking soda, and salt; set
aside.
In another large bowl, with mixer at low speed, beat brown
sugar, margarine or butter, and shortening until blended,
occasionally scraping bowl with rubber spatula. Increase speed
to high; beat until creamy, about 2 minutes. At low speed,
beat in egg until blended. Add flour mixture, prunes, raisins,
cherries, and coconut, and beat just until blended.
Drop dough by rounded tablespoons, about 2 inches apart,
onto cookie sheet. Bake 10 to 12 minutes, until golden around
edges (cookies will be soft). With pancake turner, remove
cookies to wire rack to cool. Repeat with remaining dough.
In heavy small saucepan, melt white chocolate over very low
heat, stirring over cookies. Allow drizzle to set,
refrigerating if frequently, until smooth. On sheet of waxed
paper, arrange cookies in 1 layer. Using spoon, drizzle white
chocolate necessary. Store cookies in tightly covered
container with waxed paper between the layers.

Fudge Nut Brownies

2 cups (12 ounces) semi-sweet chocolate chips
1/4 cup margarine or butter
2 cups biscuit baking mix
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
   (NOT evaporated milk)
1 egg, beaten
1 teaspoon vanilla extract
1 to 1 1/2 cups coarsely chopped walnuts
Confectioner's sugar

Preheat oven to 350°. In large saucepan,over low heat, melt 1 cup
chips with margarine; remove from heat.
Add biscuit mix, Eagle® Brand, egg and vanilla. Stir nuts and remaining
1 cup chips. Turn into well-greased 13x9-inch baking pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides
of pan. Cool. Sprinkle with confectioner's sugar. Cut into bars. Store
tightly covered at room temperature.
Makes 24 to 36 bars

Fudgy Mint Brownies

20-oz. pkg. brownie mix
1/2 c. whipping cream
1/2 c. cream cheese, softened
1/4 c. powdered sugar
1/2 t. peppermint extract
several drops red food coloring
Garnish: peppermint candies, crushed

Prepare brownie mix according to package directions. Bake in 18 to 24 paper-lined mini muffin cups. Let cool. In a medium bowl, beat cream with an electric mixer on high speed until soft peaks form. Set aside. In another bowl, beat together cream cheese, powdered sugar, extract and coloring on low speed until blended; increase to medium speed and beat until smooth. Gently fold in whipped cream. Spread over brownies; garnish with crushed candies. Makes 1-1/2 to 2 dozen.

Ginger Cookies

3/4 cup Butter or Margarine
1 cup brown sugar
1/4 cup molasses
1 Egg
2 Cups flour
2 tsp baking soda
1/2 tps salt
1tsp ginger
1 tsp cinnamon
1/2 tsp ground cloves

Mix butter,sugar and egg well. add molasses and mix well.
Mix dry ingredients together and add to wet ingredients.
Roll into small balls about 1-1 1/2 inches, and place on cookie sheets,
Put white sugar on small plate, press a glass into the sugar and press onto the balls
till they are about 1/4 inch thick.
Bake at 350degrees for about 12-15 min

Ginger Snap

2 cup molasses
4 cup sugar
2 cup butter
1 cup hot water
18 cup flour
3 tsp. ginger
2 tsp. vinegar
3 tsp. baking soda
2 tsp. baking powder (full)

Cream everything together . Shape into balls about 1" big and
roll in white sugar. Place on ungreased cookie sheet. Do not
flatten balls. Bake at 325 degrees for 15 minutes.

Grandma's Chocolate Chip Cookies

1-1/2 C. sifted flour
1 tsp. salt
1 C.shortening (part butter for flavor)
3/4 C. firm pack brown sugar
3/4 C. granulated sugar
2 eggs
1 tsp. soda, dissolved in 1 tsp. hot water
1 C. nutmeats
1 pkg. chocolate chips
2 C. Mother's Oats
1 tsp. vanilla

Heat oven to 375 degrees.
Cream shortening and sugars together.
Add eggs, soda and water, and vanilla.
Combine flour and salt, add to mixture.
Add nutmeats and oats.
Add chocolate chips.
Drop by level teaspoonful onto baking sheet.
Bake 10 minutes (should be soft when removed)
Makes about 4 dozen.

Grandma's Spice Cookies

1 package (18 1/2 ounces) spice cake mix
1 cup (2 sticks) butter, softened
2 eggs
1 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup crushed cornflakes (see Note)
1 cup rolled oats
1 cup raisins
2 tablespoons sugar

Preheat the oven to 350 degrees F. In a large bowl, combine the cake mix,
butter, and eggs; mix well. Add the coconut, walnuts, cornflakes, rolled
oats, and raisins; mix well. Drop the dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets; flatten with a glass that is
repeatedly dipped in the sugar. Bake for 8 to 12 minutes, or until set.
Cool for 1 minute, then remove from the baking sheets and let cool
completely.
Note: How do you crush the cornflakes? Place them in a plastic storage
bag, seal, and crush with a rolling pin.
For more holiday cookie recipes, see Candy Cane Cookies and Cookie
Dough.
Yields: about 4 to 5 dozen cookies

Gumdrop Cookies

1/2 c. butter, softened
1/2 c. margarine, softened
1 c. sugar
2 eggs
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 c. quick-cooking oatmeal, uncooked
1 c. flaked coconut
1 c. chopped pecans
1 c. gumdrops, sliced
sugar

Blend together butter, margarine and one cup sugar. Stir in eggs, one at a time, and vanilla until well mixed; set aside. Sift together flour, baking powder, baking soda and salt; add to butter mixture and mix well. Stir in the next 4 ingredients just until mixed; chill dough about one hour. With floured hands, roll dough into 1-1/2 inch balls. Place on parchment paper-lined baking sheets. Flatten cookies using the bottom of a drinking glass dipped in sugar. Bake at 375 degrees for 10 to 12 minutes. Makes about 3 dozen.

Hello Dolly Bars

I used regular graham cracker crumbs instead of cinnamon graham crackers. I also used unsweetened coconut and semisweet chocolate to try and not make it too sweet.

1 1/2 cups graham cracker crumbs
2 cups semisweet chocolate chips
1 1/2 cups unsweetened shredded coconut
1 1/2 cups chopped pecans
398 ml can sweetened condensed milk
1/2 cup butter

Preheat the oven to 350 degrees. Prepare a 9x9 pan by lining it with parchment paper.Melt the butter in a saucepan. Pour melted butter into the pan. Sprinkle graham cracker crumbs into pan, and mix well with melted butter to form a crust.Layer on top of graham-cracker crust the chocolate chips, coconut and pecans. Evenly pour sweetened condensed milk over everything.Bake in oven for 25 to 30 minutes, top should be light brown. Let cool in pan for at least half an hour, cut into bars and serve.

Hershey Kiss Cookies

¾ cup butter (or margarine)
½ cup sugar
1 egg
1 teaspoon vanilla
¼ teaspoon salt

Cream together the above ingredients

Stir in 1 ¾ cups flour.
Chill 1 hour.
Shape into 1" balls.
Add kisses and bake on ungreased cookie sheet.

Bake at 400 degrees for 8 to 10 minutes.
Makes about 4 dozen

Honey Coconut Pecan Bars

1 cup graham cracker crumbs
1 cup plus 2 Tbsp.all-purpose flour, divided
1/2 cup cold, cubed butter or margarine
3 eggs, divided
1 cup honey
1 tsp. vanilla extract
1/2 tsp. baking powder
1/2 cup shredded coconut
1/2 cup semi-sweet chocolate chips
1 cup chopped toasted pecans

In food processor with metal blade, combine graham cracker crumbs, 1 cup
flour and butter; pulse to combine. Mixture should resemble course meal.
Add 1 egg and process until dough forms a ball. Press dough evenly into
greased 9x13-inch baking dish. Bake at 350°F for 15 minutes, until crust
is set and lightly browned. Allow to cool. In medium bowl, combine
remaining 2 Tbsp. flour and 2 eggs with remaining ingredients until
thoroughly blended. Pour mixture over crust and bake for 30-35 minutes,
until topping is firm and golden brown. Allow to cool completely. Cut into
squares.
Makes 16 squares.

Honey Fig Bars

1-1/4 cup honey, divided
1/2 cup butter or margarine, softened
1 egg
1 cups all-purpose flour
2 cups whole-wheat flour
1 tsp .baking powder
1/2 tsp. baking soda
1 pound dried figs
2 Tbsp. lemon juice
2 tsp. grated lemon peel

In medium bowl, cream 3/4 cup honey with butter until light and fluffy.
Beat in egg. Add flours, baking powder and baking soda; mix until
combined. Wrap dough in plastic wrap and freeze until firm (about 2 hours)
or refrigerate overnight. Meanwhile, in food processor with metal blade,
place remaining 1/2 cup honey, figs, lemon juice and lemon peel. Process
until figs are finely chopped. Set aside.
When dough is well chilled, dust work surface and dough with flour.
Working quickly, roll dough to 1/4-inch thick. With sharp knife, trim
dough into two 12x3-inch rectangles. (Dough trimmings can be used to make
cut-out cookies.) Spread half of fig mixture evenly down center of one
rectangle. Gently fold right side of rectangle over filling, then fold
left side over right so they overlap. Pinch ends to seal. Repeat with
remaining rectangle and fig mixture. Carefully place logs seam-side down
on greased baking sheet. Bake at 350°F for 15 minutes, until lightly
browned. Remove sheet from oven; allow logs to cool 5 minutes on sheet.
Transfer to wire rack; cool completely. Cut into 2-inch bars.
Makes 16 bars.

Honey Gingerbread Cookies

1-1/2 cups honey
3/4 cup butter or margarine, softened
1 egg
5 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground cloves

In large bowl, cream honey and butter until light and fluffy. Beat in egg.
Add flour, baking powder, cinnamon and cloves; mix until combined. Wrap
dough in plastic wrap and refrigerate for at least 2 hours. When dough is
chilled, divide dough in half; return one half to refrigerator. Dust work
surface and dough with flour. Roll out dough to 1/4-inch thick. Cut into
desired shapes using cookie cutters; transfer to well-greased baking
sheet. Bake at 350°F for 10-12 minutes. Remove cookies from sheet
and cool on wire rack. Repeat with remaining dough.
Makes about 3 dozen cookies.

Honey Granola

4 cups old-fashioned rolled oats
2 cups coarsely chopped nuts
1 cup golden raisins
3/4 cup honey
1/2 cup butter or margarine
2 tsp. ground cinnamon
1 tsp. vanilla
Dash salt

Combine oats, nuts and raisins in a large bowl; mix well and set aside.
Combine honey, butter, cinnamon, vanilla and salt in a saucepan; bring to
a boil over high heat and boil 1 minute. Pour honey mixture over oat
mixture; toss until well blended. Spread on a lightly greased cookie
sheet. Bake at 350°F 20 minutes or until lightly browned; stir every 5
minutes. Cool. Crumble and store at room temperature in airtight container
up to 2 weeks.
Makes 8 cups.

Honey Lemon Squares

1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1 cup + 1 Tbsp. flour, divided
3/4 cup honey
1/2 cup lemon juice
3 eggs
1 tsp. grated lemon peel
1/2 tsp. baking powder

In a medium bowl, cream butter and powdered sugar until light and fluffy.
Add one cup of flour and mix until combined. Press mixture evenly into the
bottom of a 9-inch square pan. Bake at 350°F for 20 minutes or until
lightly browned. Meanwhile, in a medium bowl, whisk together remaining 1
Tbsp. flour with remaining ingredients until thoroughly blended. Pour over
a baked crust; bake 20 minutes more, until filling is set. Cool in pan and
cut into squares to serve.
Makes 12 servings.

Honey-Oatmeal Cookies

½ C shortening
1¼ C sugar
2 eggs
1/3 C honey
1 tsp baking soda
1 tsp salt
1¾ C flour
2 C quick oats
1 C flaked coconut

Heat oven to 375º. Mix shortening, sugar, eggs, honey, soda, and salt
thoroughly. Stir in remaining ingredients. Shape dough by rounded
teaspoonfuls into balls. Place 2 inches apart on ungreased baking sheet.
Flatten with bottom of glass dipped in sugar. Bake 8-10 minutes or until
light brown. Immediately remove from baking sheet. You may omit coconut
and stir in 1 C raisins and ½ C nuts.

Makes about 5 dozen

Hungarian Pastries

8 oz. block of cream cheese
2 sticks butter(1 cup)
2 1/2 cup flour
Apricot preserves

Cream butter and cream cheese.
Add flour
Roll out thin
Cut into rectangles or use circle cookie cutter
Fill rounds with spoonful of jam
Pinch closed and place on ungreased cookie sheet
Bake at 350 F. til golden(about 10 min)
Turn over in confectioners sugar to coat.

Italian Chocolate Nut Cookies

1/2 cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
1/2 cup water
2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants

Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan. Heat slowly, stirring,
until the mixture resembles a smooth syrup. Remove from heat and let cool
to room temperature.
In a large mixing bowl, combine the flour with the baking powder and
spices. Make a well in the center and pour in the chocolate syrup. Work
together, first with a spoon, then with clean hands, to make a stiff
batter. Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets. Bake
for 12 to 15 minutes, or until a toothpick inserted into the center of a
cookie tests clean.
Makes about 4 dozen

Layer Cookies

1/2 c. margarine
1-1/2 c. graham cracker crumbs
12 oz. butterscotch chips
12 oz. chocolate chips
1 can Eagle Brand milk

Melt margarine in a 9x13-inch pan. Layer ingredients
in order listed, drizzling Eagle Brand milk over top.
Bake at 300-degrees for 45 minutes to 1 hour.

Lo-Cal Cookies

4 Pkg. Sweet-n-low
1 Tbsp. Fruit Juice (any)
1 Egg (or substitute)
1/2 Cup Oil
1 1/2 Tsp. mixed spices
1 Cup Applesauce
1 Cup Raisins
1/2 Cup Nuts (any)
1 1/2 Cup Flour
1 Tsp. Baking Soda

Mix together. Drop by teaspoon full onto ungreased cookie sheet.
Bake 375 degrees - 10-12 minutes. 10 min. for softer cookies.

Low Fat Granola

2 lbs. rolled oats (not the quick-cooking or instant variety
3/4 cup pecans, chopped or broken
3/4 cup pumpkin seeds, whole
3/4 cup hulled sesame seeds, toasted or raw
1/2 cup powdered low fat milk
2 T. sesame oil
1/4 cup honey

Combine the first 4 ingredients in a large bowl
and mix. Add the powdered milk and mix again. Then add the oil
and honey and mix thoroughly, using your hands to turn the
mixture over and over. Place into baking pans and bake in a
slow (250F) oven for 45 minutes to an hour until it is golden
brown. Stir every 10 to 15 minutes. Let cool completely before
storing in an air-tight container. Note: If you add wheat germ,
the granola must be refrigerated. Additional ingredients:
Powdered soy milk or flakes, peanuts, wheat germ, bran, oat,
rye, wheat or soy flakes, soy nuts, raisins, currants or other
dried fruits, almonds or other nuts. Note: If you add soy flakes,
be sure to include them at the very end of baking as they tend
to burn.

Magic Cookie Bars

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 oz.) can Sweetened Condensed Milk
1 (6 oz.) package semi-sweet chocolate morsels
3 1/2 oz. (1 can ) flaked coconut
1 cup chopped nuts (I like walnuts)

(1) Preheat oven to 350 F. In 13x9 in. baking pan, melt butter
(2)Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.
(3) Top evenly with layer of coconut,
then chocolate morsels, then nuts; press down gently.
(4)Bake 25 to 30 minutes til lightly browned.

Cool thoroughly before cutting into bars. These store well.

No Bake Cookies

¼ C milk
¼ C butter
1 C sugar
2 T peanut butter
2 T cocoa
1 C oats
¼ tsp vanilla

Mix sugar, milk, and cocoa in medium saucepan over medium heat; stirring
well. Bring to a boil and continue boiling for 3 minutes.

Remove from heat. Stir in oats, peanut butter, and vanilla. Drop by
spoonfuls onto waxed paper and let cool.

Oatmeal Granola Bars

2 C. oatmeal, uncooked
3/4 C. brown sugar
1/2 C. margarine
1 Dash soda

Boil sugar, shortening and soda. Add oatmeal and blend.
Spread mixture in a well greased 8-inch square pan.
Bake at 350 degrees for 10 minutes. Cut into bars while
warm and let cool in pan before removing.

Oatmeal Raisin Cookies

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 1/2 cups self rising flour
1 teaspoon cinnamon
2 cups oatmeal
1/2 cup chopped nuts

Combine eggs, raisins and vanilla. Let mixture stand for 1 hour or more.
Cream together shortening and sugars. Blend in flour and cinnamon.
Blend in egg/raisin mixture, oats, and nuts. Mixture will be very stiff.
Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees
for 8 to 10 minutes, making sure the bottoms are brown, the tops only
slightly brown. The cookies will be soft. Baking too long make them
become too crisp. Makes about 3 to 4 dozen cookies, depending on the
size you make.   Let cool completely before storing in a covered container.

Peanut Blossoms

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
10 ounce pkg of chocolate mini kisses

Beat shortening and peanut butter together, add sugars and beat until
fluffy. Add egg, milk, and vanilla beat until well blended. Mix all dry
ingredients, gradually until all is blended in. Shape dough into 1 inch
balls, roll each ball in granulated sugar. Bake on un greased cookie sheet
at 375 degrees for 8 to 10 minutes. Immediately after removing from oven,
place 3 mini kisses on each one pressing down slightly. Makes about 4
dozen cookies.

Peanut Butter and Jelly Cookies
Ingredients
1 stick butter, softened
1/3 cup light brown sugar
1/4 cup creamy peanut butter
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup peanuts, unsalted, roasted, finely chopped
2/3 cup strawberry preserves or jam

Preparation
Preheat oven to 375 degrees F. Using an electric mixer, cream the butter and sugar in a medium bowl. Beat in the peanut butter, egg yolk and vanilla. Stir in the flour and salt. Form the dough into 1-inch balls. Roll them about 2 inches apart on a large cookie sheet. Bake the cookies for 5 minutes. Using a small melon baller or your thumb, make a deep indentation in the center of each cookie so that it will flatten slightly. With the melon baller, spoon about 1 teaspoon of the preserves into each cookie; do not overfill. Bake for about 15 minutes longer, until the cookies are golden and cracked. Transfer to a rack to cool completely. The cookies can be stored for up to 3 days in an airtight container.
Yield
2 1/2 dozen cookies

Peanut Butter Bars

1 package (18 1/4 ounces) yellow cake mix
2 large eggs, lightly beaten
1 cup chunky peanut butter
1/2 cup (1 stick) butter, melted
1 package (10 ounces) peanut butter chips
1 can (14 ounces) sweetened condensed milk

Preheat the oven to 350 degrees F. In a large bowl, combine the cake mix,
eggs, peanut butter, and butter; mix well. Press half of the mixture onto
the bottom of an ungreased 9- by 13-inch baking dish. Bake for 10 minutes.
Remove from the oven, top with the peanut butter chips, and drizzle with
the sweetened condensed milk. Crumble the remaining peanut butter mixture
and sprinkle over the top. Bake for 25 to 30 minutes, or until golden.
Allow to cool completely then cut into bars.
Note: For chocolate peanut butter bars, you can substitute a chocolate
cake mix for the yellow or chocolate chips for the peanut butter chips.
Serves: 24

Peanut Butter Brownie Cookies

1 (19.5 oz.) package traditional fudge brownie mix
1/4 cup butter or margarine, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can chocolate fudge frosting

HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.
Yield: 24 cookies

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 large egg

Heat oven to 325 degrees.
Beat the egg.
Mix with sugar & peanut butter.
Put on a greased cookie sheet & flatten
with a fork to make the traditional
peanut-butter cookie pattern.
Bake for 8-10 minutes.
These cookies stay a bit moist,
but don't over bake them.

Peanut Butter and Jelly Squares

1 pound white chocolate
1 cup peanut butter
5-6 cups golden grahams cereal
1/4 cup jelly
1 Tablespoon water

Mix chocolate in large stainless steel bowl
or in pot over hot water. Add peanut butter. Stir until
melted and smooth. Remove from heat. Stir in cereal.
Pour into 9x13 inch foil pan. Do not use a good Teflon
pan because of being cut. Refrigerate until hard. Melt
jelly with water. Drizzle over treat. refrigerate until
solid enough to cut into squares.

Peanut Butter Pizza

1/2 Cup Margarine
1/2 Cup Peanut Butter
1/2 Cup Packed Brown Sugar
1/3 Cup Sugar
1 Egg
1 Tsp Vanilla
1 Cup Flour
1/2 Cup Semi-Sweet Chocolate Chips
1/2 Cup Peanut Butter Pieces
1/4 Mini Marshmallows
2/3 Peanuts
1/2 Cup Mini M&M Candies

In a bowl, beat margarine and peanut butter with mixer on high speed for
30 seconds. Beat in sugars, egg, and vanilla; at low speed, beat in the
flour. Spread dough evenly in an ungreased 12 or 13 inch round pizza pan.
Bake in 350 degree oven for 15 to 18 minutes,or until golden. Remove from
oven and sprinkle with chocolate and peanut butter chips. Let stand for 1
to 2 mintues or until the chips are softened. With a spatula, spread
melted pieces over crust. Top with marshmallows, peanuts, and M&Ms. Bake
about 5 more minutes or until marshmallows are golden.

Pecan Drops

This can be doubled or tripled:
1/2 cup butter or margarine,softened
2/3 cup sugar
1 egg yolk
1/2 tsp.vanilla
1/8tsp. cream of tartar
1 cup flour
1/3 cup finely chopped pecans
pecan halves

In large mixer bowl cream butter and sugar.
Add egg yolk and vanilla,
beat til light and fluffy
Beat in cream of tartar.
Stir in flour and chopped pecans.
Drop by heaping half
teaspoonfuls 1 inch apart
on lightly greased cookie sheet.
press pecan half into center of each.
Bake in preheated oven at 300 F. til golden brown
(23- 25 minutes)
Remove at once to wire racks to cool.

Pecan Pie Muffins

2/3 cup melted butter
1 cup brown sugar
2 eggs beaten
1/2 cup self-rising flour
1 cup chopped pecans

Stir all ingredients together and bake in muffin cups papers at 350
degrees for about 20 minutes. Yields 1 dozen muffins.

Pecan Tassies

1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans

In a large bowl, beat 1/2 cup butter and the cream cheese until creamy.
Add the flour, beating until well combined.
Cover and chill the dough for 30 minutes.
Preheat the oven to 325 degrees F.
In another large bowl, combine the remaining ingredients, including the
remaining 1 tablespoon butter; stir until well combined.
Shape the chilled dough into twenty-four 1-inch balls. Place each dough
ball in an ungreased mini-muffin cup. Using your thumb, press the dough to
form a crust.
Spoon the pecan mixture into the crusts, filling them three-quarters
full.
Bake for 35 to 40 minutes, or until the filling is firm and the crust
is golden.
Cool slightly, then remove to a wire rack to cool completely. Serve, or
cover and chill until ready to serve.
Yields: 2 dozen

Perfect Pecan Bars

1 package yellow cake mix
1/2 cup butter(melted)
1 egg
1/2 cup brown sugar(firmly packed)
1/2 cup dark corn syrup
1 tsp. vanilla
3 eggs
1 cup chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup of
cake mix; set aside. Combine remaining cake mix with melted
butter and 1 egg. Mix until crumbly.
Press in bottom of greased 13x9-inch baking pan.
Bake for 15 minutes or until golden brown. Combine
the reserved cake mix with brown sugar, corn syrup,
vanilla and 3 eggs. Mix until well blended. Pour
over baked crust; sprinkle with pecans. Return to
oven and bake for 35 minutes. Cool and cut into
squares.

Pina Colada Spritz

2/3 cup sugar
1 cup butter -- softened
1 egg
½ teaspoon salt
1 tablespoon pineapple juice
2 ¼ cups all-purpose flour
Heat oven to 400F

In large mixer bowl combine sugar, butter, egg, salt, and vanilla.
Beat at medium speed, scraping bowl often, until mixture is light
and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping
bowl often, until well mixed, 2 to 3 minutes. If dough is too soft,
cover and refrigerate until firm enough to form cookies, 30 to 45
minutes. Place dough in cookie press. Form desired shapes 1 inch
apart on cookie sheets. Bake for 6 to 8 minutes or until edges are
lightly browned.

Peanut Butter and Jelly Blossoms

1/2 cup granulated sugar
1/2 cup vegetable shortening
1 egg
1-3/4 cup all-purpose flour
1/4 tsp. salt
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 tsp. vanilla
1/2 tsp. baking soda
48 chocolate kisses
granulated sugar

Glaze:
1/4 cup strawberry jelly
1/4 tsp. vanilla

In a large mixing bowl, combine 1/2 cup granulated sugar, brown sugar,
shortening, peanut butter, egg, and one tsp. vanilla.
Beat at medium speed of electric mixer till light and fluffy.
Add flour, baking soda and salt. Beat at low speed till soft dough forms.
Shape into one-inch balls. Roll balls in granulated sugar.
Place balls two inches apart on ungreased cookie sheet.
Bake at 375 degrees in preheated oven for 10 to 12 minutes.
Immediately press chocolate kiss into the center of cookie.
Remove cookies from cookie sheets.

In a small bowl, combine glaze ingredients.
Spoon half teaspoon of glaze around each kiss.
Cool completely before storing.

Potato Chip Cookies

1 teaspoon vanilla
2 sticks margarine
3/4 cup plain flour
1 cup crushed potato chips
1/2 cup ground pecans
1/2 cup sugar
Cream sugar and margarine together
Add flour and chips
Add vanilla and pecans

Grease pan
Preheat 325 degree oven
Drop cookies from teaspoon
Flatten with fork
Bake 12-15 minutes
When edges begin to brown, take cookies out of oven and let cool.
Sprinkle with 10X sugar
top

Power Cookies

1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1 envelope (1 1/4 ounces) vanilla instant breakfast drink mix
1 egg
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
4 1/2 cups granola cereal with raisins, divided

Preheat the oven to 350 degrees F. In a large bowl, cream the butter,
brown sugar, instant breakfast mix, and egg until smooth. Add the flour,
baking powder, and cinnamon; beat until thoroughly combined. Add 3 cups of
the cereal; beat until well mixed. Place the remaining 1 1/2 cups of the
cereal in a shallow dish, breaking up the larger pieces. Form the batter
into 1-inch balls and roll in the cereal, coating completely. Place on
cookie sheets 2 inches apart and bake for 12 to 14 minutes, or until firm
and light golden. Serve warm, or allow to cool and store in an airtight
container.
Note: These cookies are full of vitamins and minerals, thanks to the
instant breakfast mix. Oh, sure, it's easy to change the flavor of the
cookies by using a different flavor breakfast mix.
Yields: about 2 dozen

Pumpkin Cookies

1/4 cup shortening or margarine
1/2 cup + 2tbsp packed brown sugar
1 egg
1/2 tsp vanilla
3/4 cup pumpkin
1 1/4 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)

Cream margarine and brown sugar together. Add egg. Beat thoroughly.
Mix in vanilla and pumpkin. Stir together dry ingredients, blend
into creamed ingredients. Drop dough by teaspoon onto greased
cookie sheet. Bake at 350*F until lightly browned, about 12-15
minutes. Makes 2-2 1/1 dozen. These are super yummy.

Pumpkin Drop Cookies

2 Cups All Purpose Flour
1 Tsp. Baking Powder
1 Tsp. Ground Cinnamon
1/2 Tsp. Baking Soda
1/2 Tsp. Ground Nutmeg
1/2 Cup Softened Butter or Margarine
1 Cup Packed Brown Sugar
1 Egg
1 Cup Canned Pumpkin
1 Tsp. Vanilla
1 Cup Raisins
1/2 Cup Chopped Walnuts

Grease a cookie sheet. Stir together flour, baking powder, cinnamon, soda,
and nutmeg. In a mixer bowl beat butter or margarine for 30 seconds; add
brown sugar and beat until fluffy. Add egg, pumpkin, and vanilla, beat
well. Add dry ingredients to beaten mixture, beating till well blended.
Stir in raisins and walnuts (Dough will be soft) Drop from a teaspoon 2
inches apart onto a greased cookie sheet. Bake at 375 degrees for 8-10
minutes. Cool in wire rack. Makes about 48.

Raisin Filled Cookies

2¼ C flour
¼ tsp salt
2 tsp baking powder
½ C shortening
1 C sugar
2 eggs - beaten
½ tsp vanilla
1 T milk

Cream shortening and sugar. Add eggs and vanilla. Sift all dry ingredients
together and add to creamed mixture. Bake at 375º about 12-15 minutes.

Filling:
1/3 C sugar
1/3 C hot water
1 C raisins
1½ tsp butter
Dash salt

Combine all ingredients and cook until thick.

Roll out dough. Spread filling over dough within 1 inch of edges. Roll up
and cut in 1½ to ¾ inch slices.

Reese's Chocolate Cookies

2 cups flour
¾ cup hershey cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups butter ( 2 ½ sticks of margarine )
2 cups sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups of reese's peanut butter chips

Heat oven to 350 degrees. Stir together flour, cocoa, baking soda,
and salt. In large bowl, beat butter and sugar; add eggs and
vanilla, beat well. Gradually add flour mixture. Stir in peanut
butter chips. Drop by teaspoons on ungreased cookie sheet. Bake 8 -
9 minutes.
Makes about 4 ½ dozen

Sugar Cookies

4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
Mix all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.

Raisin Filled Cookies

2¼ C flour
¼ tsp salt
2 tsp baking powder
½ C shortening
1 C sugar
2 eggs - beaten
½ tsp vanilla
1 T milk

Cream shortening and sugar. Add eggs and vanilla. Sift all dry ingredients
together and add to creamed mixture. Bake at 375º about 12-15 minutes.

Filling:
1/3 C sugar
1/3 C hot water
1 C raisins
1½ tsp butter
Dash salt

Combine all ingredients and cook until thick.

Roll out dough. Spread filling over dough within 1 inch of edges. Roll up
and cut in 1½ to ¾ inch slices.

Reese's Chocolate Cookies

2 cups flour
¾ cup hershey cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups butter ( 2 ½ sticks of margarine )
2 cups sugar
2 eggs
2 teaspoons vanilla
1 2/3 cups of reese's peanut butter chips

Heat oven to 350 degrees. Stir together flour, cocoa, baking soda,
and salt. In large bowl, beat butter and sugar; add eggs and
vanilla, beat well. Gradually add flour mixture. Stir in peanut
butter chips. Drop by teaspoons on ungreased cookie sheet. Bake 8 -
9 minutes.
Makes about 4 ½ dozen

Roll Out Cookies

Ingredients:
1 cup heavy cream
1 cup softened butter, not melted
2 cups granulated sugar
1 tsp. salt
1 tsp. baking soda
about 4 cups flour

ICING
1-1/2 cup confectioners sugar
2 Tbsp. Crisco
1 tsp. vanilla
2 Tbsp. milk

Directions: For the cookies add all the ingredients together and
mix like pie dough. Roll out to what ever thickness you like, cut
and bake until lightly brown, When cold mix the icing ingredients
together and spread on cold cookie, sprinkle with colored sugars.

Rum Fruitcake cookies

1c of sugar
3/4 c. vegetable shortening
3 eggs
1/3 c. orange juice
1 tbsp rum extract
3c. all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c. candied fruit
1 c. raisins
1 c. nuts, coarsley chopped.

Preheat oven to 375 F. lightly grease cookie sheets; set aside. Beat sugar and shortening in large bowl until fluffy. Add eggs, orange juice and rum extract;beat 2 minutes longer.combine flour, baking powder, soda, and salt in a bowl. add fruit raisins, and nuts. stir into creamed mixture. drop dough by rounded teaspoons 2 in apart onto prepared cookie sheets. bake 10-12 minutes or until golden. let cookies stand on cookies sheets 2 minutes. remove to wire rack;cool completely.makes 6 doz. cookies

Russian Tea Cake Cookies

1 C. butter
1/2 C. powdered sugar
1 tsp. vanilla
2-1/4 C Flour
1/4 tsp salt
3/4 C finely chopped nuts.

INSTRUCTIONS
Mix butter, sugar, and vanilla thoroughly
Stir flour and salt together.
Blend dry into wet ingredients
Mix in nuts.
Chill dough 1 hour

Heat oven to 400 degrees
Roll dough into 1" balls.
Place on ungreased cookie sheet. (They do not spread)
Bake 10 - 12 minutes - DO NOT OVERCOOK! Cookies will still look white, but
bottoms burn easily.
While still warm roll in powdered sugar
Cool, and roll in powdered sugar again.

Salted Peanut Bars

BASE
1 package Yellow Cake Mix
1/3 cup Margarine, softened
1 Egg
3 cups mini Marshmellows

TOPPING
2/3 cup Corn Syrup
1/4 cup Margarine
12 oz. pkg. Peanut Butter Chips
2 cups Rice Krispies
2 cups Dry Roasted Salted Peanuts

BASE: In a large mixing bowl, combine all base ingredients EXCEPT marshmallows. Mix together at low speed until crumbly. Press into the bottom of a 9 x 13 ungreased pan. Bake at 350 for 10 minutes. Remove and sprinkle marshmallows on top. Return to oven for 2 minutes. Cool.

TOPPING: Heat syrup, margarine and chips until chips are melted. Remove from heat and stir in cereal and nuts. Spoon warm topping over marshmallows, spread and cool.

Santana Cookies

2-1/2 cups plain flour
2 sticks margarine
8 Tablespoons 10x Sugar
Mix above ingredients together
2 teaspoons vanilla
1-1/2 cup pecans, chopped

Mix into above dough forming a ball
Knead dough
Grease and flour cookie sheet
Roll and shape cookies with hands
about 1-1/2" long and thumb thick
Bake 325 degrees for 20 minutes
Sprinkle 10x on cookies before they cool

Snickerdoodles Cookies

1 C. Shortening - part butter
1-1/2 C. granulated sugar
2 eggs
2-3/4 C Flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp salt
2 tbsp. colored sugar
(or 2 tbsp. gran sugar + 2 tsp. cinnamon)

Heat oven to 400 degrees
Mix shortening, 1-1/2 cups sugar, and eggs thoroughly
Blend flour, cream or tartar, soda and salt add to wet mix
Make 1" dough balls
roll in colored sugar
Place 2" apart on baking sheet
Bake 8-10 min.
These cookies puf up at first then flatten.
Makes 6 dozen cookies

Snickerdoodles

3¾ C all-purpose flour
½ baking soda
½ tsp cream of tartar
1 C butter or margarine
2 C sugar
2 eggs
½ C milk
1 tsp vanilla
3 T sugar
1 tsp ground cinnamon

Grease a cookie sheet. Stir together flour, soda, cream of tartar, and ½
tsp salt. Beat butter for 30 seconds; add the 2 C sugar and beat till
fluffy. Add eggs, milk, and vanilla; beat well. Add dry ingredients to
beaten mixture, beating till well combined.

Form dough into 1-inch balls; roll in a mixture of the 3 T sugar and the
cinnamon. Place balls 2 apart on a cookie sheet; flatten slightly with the
bottom of a drinking glass. Bake in a 375º oven about 8 minutes or till
light golden.

Makes about 66

Soft Lemonade Cookies

Frozen lemonade concentrate gives these sugar cookies a tart twist. Very easy and different.
Ingredients

1 C. butter or margarine, softened
1 C. granulated sugar
2 eggs
3 C. all-purpose flour
1 tsp. baking soda
6 oz. frozen lemonade concentrate, thawed and divided
Directions

Preheat oven to 400 degrees. In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with 1/3 C. of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool.

Yield: about 6 dozen

Soft Oatmeal Cookies

1 C shortening
1 C sugar
1 C cooked raisins
5 T raisin juice
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 C oatmeal
1 tsp vanilla
1 C nuts (optional)

Boil raisins in water. Let cool. Cream shortening and sugar. Add egg,
soda, baking powder, salt, and 5 T raisin juice. (Drain the rest of the
juice off the raisins). Mix in oatmeal, flour, vanilla, and nuts. Drop by
teaspoonfuls and bake at 375º for 10 minutes.

SOFT SUGAR COOKIES

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter or margarine, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract

Heat oven to 400F

Sift flour, baking powder, and salt together, set aside. Beat
margarine, sugar, eggs and vanilla in bowl until light and fluffy.
Stir in dry ingredients. Chill 2 hours. Heat oven to 400 F. Roll out
small portions of chilled dough to ¼ inch thickness (or desired
thickness). Cut out shapes with cookie cutter. Sprinkle with colored
sugar before baking or add icing when cooled. Bake 6-8 minutes or
until edges are barely browned.

BUTTER ICING FOR SUGAR COOKIES
1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy. Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency. Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.



Soft Lemonade Cookies

Frozen lemonade concentrate gives these sugar cookies a tart twist. Very easy and different.
Ingredients

1 C. butter or margarine, softened
1 C. granulated sugar
2 eggs
3 C. all-purpose flour
1 tsp. baking soda
6 oz. frozen lemonade concentrate, thawed and divided
Directions

Preheat oven to 400 degrees. In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with 1/3 C. of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool.

Yield: about 6 dozen

Soft Oatmeal Cookies

1 C shortening
1 C sugar
1 C cooked raisins
5 T raisin juice
1 egg
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 C oatmeal
1 tsp vanilla
1 C nuts (optional)

Boil raisins in water. Let cool. Cream shortening and sugar. Add egg,
soda, baking powder, salt, and 5 T raisin juice. (Drain the rest of the
juice off the raisins). Mix in oatmeal, flour, vanilla, and nuts. Drop by
teaspoonfuls and bake at 375º for 10 minutes.

SOFT SUGAR COOKIES

3 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter or margarine, softened
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract

Heat oven to 400F

Sift flour, baking powder, and salt together, set aside. Beat
margarine, sugar, eggs and vanilla in bowl until light and fluffy.
Stir in dry ingredients. Chill 2 hours. Heat oven to 400 F. Roll out
small portions of chilled dough to ¼ inch thickness (or desired
thickness). Cut out shapes with cookie cutter. Sprinkle with colored
sugar before baking or add icing when cooled. Bake 6-8 minutes or
until edges are barely browned.

BUTTER ICING FOR SUGAR COOKIES
1 ½ cups confectioners sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 tablespoon milk
food coloring (optional)
colored sugar (optional)

Combine confectioners sugar, butter, vanilla and milk, beating until
creamy. Thin with a few more drops of milk (if necessary) to reach
desired spreading consistency. Stir in optional food coloring.
Spread frosting over cooled cookies and decorate with colored sugar,
if desired.



Here is my favorite recipe and it is quite easy:

1 pkg. cake mix (any flavor depending on what kind of cookies you want- we like lemon)
1 stick butter or marg. softened
1 egg

Mix everything together, roll out and cut with cookie cutters. Bake at 350 for 10 min.

I don't like fondant so I use homemade buttercream frosting and sprinkles. Wilton make Valentine Day sprinkles. I also like to do the cutout in the middle with a lifesaver or jolly rancher that melts and looks like stained glass.

Sugar Cookies

4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
MIx all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.

Sugar Cookies

4 c. butter
4 c. sugar
8 eggs
2 tsp. vanilla
2 tsp. salt
4 tsp. baking powder
2c. sour cream
4 tsp. soda
add four to stiffen ( 8-10 c. )
MIx all the ingredients together. chill for 2 hours. ( roll and cut out)
Bake at 350 degrees.
Frosting: 1 box powdered sugar 1 stick oleo, littlr can of milk, and vanilla. Makes a soft sugar cookie.

Sunflower Seed Cookies

1 cup butter
1 cup brown sugar
1/4 to 1 cup sugar
2 eggs
1 tsp vanilla
3/4 tsp salt
1 tsp baking soda
3 cups quick oats
1 cup sunflower seeds

Cream the butter, brown sugar, and sugar together
Add eggs, vanilla, salt and baking soda
Form into long roll - 1 ½ inch diameter
Wrap in foil and chill
Slice and bake on un-greased cookie sheet at 350 degrees for 10 minutes.

Surprise Cookies

1 cup (2 sticks) margarine or butter, softened
3/4 cup powdered sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1/4 teaspoon salt (optional)
Approximately 48 assorted bite-size candies
Colored sugar or candy sprinkles

Heat oven to 325°F. Beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats and salt; mix well.
Shape dough into 1-inch balls. Press desired candy piece into center of each ball; shape dough around candy so it is completely hidden. Roll cookies in colored sugar or candy sprinkles until evenly coated. Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 14 to 17 minutes or until set and bottoms are light golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Variation: For p

owdered sugar-coated cookies, bake uncoated cookies as directed above. Remove to wire rack; cool 5 minutes. Place about 3/4 cup powdered sugar in plastic bag. Place 3 to 4 cookies in bag; seal. Gently shake until coated with powdered sugar. Repeat with remaining cookies. Sift remaining powdered sugar over cookies. Cool completely.
ABOUT 4 DOZEN COOKIES
For Gift Giving: Pack in holiday cookie tins or make cookie bundles. To make bundles, arrange a few cookies in the center of a square of food-safe wrap. Form into a bundle and tie closed at top with ribbon.

Old Fashioned Tea Cakes

this recipe came from a gooseberry patch cookbook
it is attributed to ana kelly's(birmingham alabama)aunt cornelia.........ana kelly stated that these date back to the turn of the 20th century.

makes 2 dozen
1 1/4 hours 45 min prep

1 cup butter, softened
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
sparkling white sugar

1. beat butter at medium speed with an electric mixer until creamy.
2. gradually add 1 cup sugar, beating well.
3. add egg and vanilla;beat well.
4. combine flour,salt,baking soda and baking powder.
5. beat into batter alternatly with milk, beginning and ending with flour mixture.
6. shape dough into 2 discs,wrap well and refridgerate at least 1 hour.
7. roll each disc to a 1/4 inch thickness on a floured surface.
8. cut with a 3 inch cutter, place 1 inch apart on a lightly greased cookie sheet.
9. sprinkle with sugar.
10. bake at 400 degrees for 7-8 minutes.
11. cool 1 minute and move to wire racks.

Turtle Bars

1 package (14 ounce) caramels
1/2 cup milk
1/2 cup melted butter
1 German chocolate cake mix
1 cup finely chopped pecans
1 package (12 ounce) chocolate chips

Combine caramels and 1/4 cup milk in heavy sauce pan. Cook over low heat,
stirring constantly until caramels are melted. Set aside.

Combine melted butter, dry cake mix, nuts and 1/4 cup milk and mix. Press half
of mixture into greased 13" x 9" pan. Bake at 325º for six minutes. As soon as
crust is finished baking, remove from oven and immediately sprinkle chocolate
chips on tops. Spread caramel mixture over chocolate chips. Sprinkle remaining
cake mixture over caramel.

Return pan to oven and bake at 325º for 15 to 18 minutes. Cool and then cut into
squares.

Ultimate Cookies

1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup chopped nuts (optional)
1 12 oz pkg. M&M's Semi-Sweet (OR
1 12 oz pkg. Milk Chocolate Mini Baking Bits)

1) Preheat oven to 350 F.
2) In large bowl, cream butter and sugars until light and fluffy.
3) Beat in egg and vanilla.
4) In medium bowl, combine flour, baking soda and salt.
5) Blend in creamed mixture.
6) Stir in M&M's and nuts.
7) Drop by heaping tablespoonfuls about 2 inches apart onto un greased
cookie sheet.
8) Bake 10-13 minutes.
9) Bake 10-13 minutes. Do not over bake.
10) Cool one minute on cookie sheet; cool completely on wire racks.
11) Store in tightly covered container.
Makes about 3 dozens cookies.

Yummie Fudgies

1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels

Mix all ingredients and pour into slightly greased 9 x 9-inch square pan and
bake in preheated oven at 350 degrees until middle still slightly "jelloed".
Cool 45 minutes and cut. If using as the main dessert, cut squares larger and
top with ice cream, whipped cream, or yogurt!

Yummy Ritz Christmas

1 box Ritz crackers
peanut butter
chocolate chips, milk chocolate and a small amount paraffin wax
Colored sprinkles
Spread one side of a ritz cracker with peanut butter, place a 2nd cracker on top
to make a 'sandwich'.
Do this with as many crackers as you wish to make cookies. Melt about 2 lbs
chocolate, with a handful of chocolate chips, and 1 Tbsp of paraffin wax
(approximate--this hold the chocolate together and is used in most confectionery
preparations). I melt my chocolate mixture in the microwave on high for 2
min, stir after one minute.
Now carefully dip each Ritz 'cookie' in the chocolate and cover completely. Use
a fork to lift the cookie out and let it drip off the excess chocolate for a few
seconds. Now, place on a cookie sheet covered in waxed paper, and place some
sprinkles on top of each cookie. Place the cookie sheet and cookies in the
fridge for 15 minutes to set.
These are so easy and SO delicious!

Chocolate Beverage Mixes

2009-09-18T10:32:00.010-04:00

Man cannot live on chocolate alone, but woman sure can. ~Author Unknown

Fudge is a noun, a verb, an interjection, and delicious! ~Jessi Lane Adams

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. ~Author Unknown

I'd give up chocolate, but I'm no quitter! ~Author Unknown

Save the earth. It's the only planet with chocolate. ~Author Unknown

Anything is good if it's made of chocolate. ~Jo Brand

The 12-step chocoholics program: Never be more than 12 steps away from chocolate! ~Terry Moore

There's nothing better than a good friend, except a good friend with chocolate. ~Linda Grayson,

Forget love - I'd rather fall in chocolate! ~Attributed to Sandra J. Dykes

Chocolate Covered Cherry Cocoa

1 cup powdered milk
1 cup coffee creamer
1 ¾ cups sugar
1 cup cocoa powder
1 pkg. unsweetened Cherry Kool-aid
1 cup mini chocolate chips
Mix well and store in a covered container.
To make cocoa, use 4 Tablespoons to a mug of hot water

Minted Coffee Mix

1/4 cup instant coffee granules
1/4 cup powdered non-dairy creamer
1/3 cup sugar
2 Tablespoons cocoa
1 1/2 Tablespoons crushed hard peppermint candies

Process all ingredients in blender until blended. Store in airtight container. Enjoy! Yield: 1 cup

On gift card: Combine 2 Tablespoons mix with 3/4 cup boiling water, stirring well. Yield: 3/4 cup

Hot Cocoa Mix

10 1/2 C. Non-Fat Dry Milk
4 C. Confectioner's Sugar
4 1/4 C. Chocolate Mix for Milk (Nestle's Quick)
2 3/4 C. Non-Dairy Powdered Creamer
1/2 tsp Salt

Combine all ingredients and store in an air-tight container. This recipe will
yield approximately 8 pint size gift jars. Attach the following directions in a
card:

Combine 3 heaping tablespoons of cocoa mix into hot water or milk
yield 8 pint size jars

Swiss Mocha

1 Cup Instant Coffee
1 Cup Unsweetened Cocoa
1 Cup Sugar
1 1/2 Cups Confectionery Sugar
2 Cups Non Dairy Creamer
1 Cup Non Fat Dry Milk

Combine all ingredients and store in an air-tight container.

Amaretto Cocoa Mix

Ingredients
10 1/2 C. Non-Fat Dry Milk
4 C. Confectioner's Sugar
2 8 oz. Jars of Amaretto Flavored Non-Dairy Powdered Creamer
3 1/2 C. Chocolate Mix for Milk (Nestle's Quick)
2 3/4 C. Non-Dairy Powedered Creamer
1/2 tsp Salt

Combine all ingredients and store in an air-tight container. This recipe will
yield approximately 8 pint size gift jars. Attach the following directions in a
card:

Combine 3 heaping tablespoons of cocoa mix into hot water or milk
yield 8 pint size jars

French Vanilla Cocoa Mix

Ingredients
10 1/2 C. Non-Fat Dry Milk
4 C. Confectioner's Sugar
2 8 oz. Jars of French Vanilla Flavored Non-Dairy Powdered Creamer
3 1/2 C. Chocolate Mix for Milk (Nestle's Quick)
2 3/4 C. Non-Dairy Powdered Creamer
1/2 tsp Salt

Combine all ingredients and store in an air-tight container. This recipe will
yield approximately 8 pint size gift jars. Attach the following directions in a
card:
Combine 3 heaping tablespoons of cocoa mix into hot water or milk
This same recipe can be used with any flavor of non-dairy powdered creamer
yield 8 pint size jars

Homemade Hot Cocoa (30 servings)

1 cup baking cocoa
2 cups sugar
5 ½ cups dry milk
1 cup non ~ dairy creamer
1 ½ tsp. Salt

In a large bowl stir together the cocoa, sugar, powdered milk, non-dairy creamer and salt. Store in air tight containers or glass jars.
To use: Add 3 to 4 tablespoons of mix to 1 cup of hot water. Top with marshmallows or whipped topping with a dash of chocolate sprinkles and cinnamon.
30 servings
PEPPERMINT: Add ½ cup crushed candy cane to the mix.
MOCHA: Add 1 cup of instant coffee granules to the mix.

International Coffees

Basic Recipe:

1/4 c. powdered non-dairy coffee creamer
1/3 c. sugar
1/4 c. instant coffee

Mix ingredients well and store in a covered container. Use this basic recipe to make the variations.

CAFE VIENNA:

Add 1/2 teaspoon ground cinnamon to basic recipe.

BAVARIAN MINT:

Add 2 tablespoons cocoa and 2 pieces hard peppermint candy crushed to basic recipe.

SWISSE MOCHA:

Add 2 tablespoons cocoa to basic recipe.

ORANGE CAPPUCCINO:

Add 1 piece hard orange candy crushed to basic recipe.

Bavarian Mint Flavored Coffee

1/4 cup powdered creamer
1/3 cup sugar
1/4 cup instant coffee
2 tablespoons powdered baking cocoa
2 hard candy peppermints

Process in a blender on liquify until well blended. Store in an air tight
container.
Attach this to the Jar:
Use by tablespoonfuls according to taste. Spoon in cup and add hot water.

Fireside Coffee

2 c. cocoa mix
1 c. instant coffee
3/4 tsp. cinnamon
2 c. powdered creamer
1 1/2 c. powdered sugar
3/4 tsp. nutmeg

Blend ingredients together and store in an airtight container.
To use the mix, put 3-4 tsp. a in cup and add steaming hot water. Try with Amaretto, whipped topping, chocolate shavings, or vanilla ice cream.

Hot Chocolate Mix

3 cups powdered milk
1/2 cup cocoa
3/4 cup sugar
dash of salt

Sift the ingredients into a large bowl. Pack the mix into an airtight jar
decorated with a pretty ribbon.

Attach this to the Jar:

Hot Chocolate
Serves 1

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until
the Chocolate mix is dissolved. Garnish with marshmallows or whipped cream.

Hot Cocoa Mix

2 cups powdered milk
1 cup sugar
1/2 cup cocoa
1/2 cup powdered non-dairy creamer
1 dash of salt
Miniature marshmallows or cream, optional
Combine all ingredients and store in a in tightly sealed
container.
Makes about 4 cups of hot cocoa mix.

Directions
Add 3 to 4 tablespoons of mix to a mug and fill with hot
water.
Stir to blend. Add some marshmallows or cream.

Mixes by the Jar:

Instant Hot Chocolate
8 cups powdered milk
2 1/2 cups instant chocolate drink mix
3/4 cup powdered non-dairy creamer
1 cup sifted powdered sugar
To serve, add 1/4 cup of mixture to 1 cup boiling water; top with
marshmallows.

Easy Cocoa Mix
8 ounce box powdered milk
2 pound box of instant chocolate drink mix
16 ounce jar powdered non-dairy creamer
1 pound box powdered sugar
Mix all ingredients together well. Store in airtight container. Use
3 to 4 heaping tablespoons of mix per cup of boiling water.

Instant Cocoa Mix
9 1/3 cup powdered milk
3 cups powdered sugar
1 3/4 cup cocoa powder
1 3/4 cup powdered non-dairy creamer (6 ounce jar)
Mix all together well. Use 1/4-1/3 cup mix per cup of very hot
water. Store in airtight container.

Hot Chocolate Mix
4 cups powdered milk
1 cup unsweetened cocoa powder
2 cups sugar
1/2 tsp salt
1 tsp instant coffee (optional)
Combine ingredients and mix well. Store in airtight container. Use
1/4 cup per cup of boiling water

Casseroles

2009-09-17T09:20:00.007-04:00

Apple Casserole

4 whole eggs
1/2 cup flout
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons rum
2 tablespoons butter
3 apples, peeled, and sliced
2 tablespoons granulated sugar
1 tablespoon cinnamon
2 egg whites, beaten firm
1 tablespoon brown sugar

Place whole eggs in bowl and mix with whisk. Sift flour; baking powder
and slat together. Add to beaten whole eggs and mix well. Incorporate
milk and rum. Refrigerate 1 hour.
Preheat oven to 375 degrees
Heat butter in frying pan over medium heat. Add apples, granulated sugar
and cinnamon; cook 12 minutes. Remove batter from refrigerator and
incorporate beaten egg whites using spatula. Pour mixture into round
buttered baking dish. Arrange apple slices in center of dish. Sprinkle
with brown sugar and bake 45 minutes in oven.

Baked Corn Casserole

1 package (8 1/2 ounces) corn muffin mix
1 can (15 3/4 ounces) whole-kernel corn, drained
1 can (14 3/4 ounces) cream-style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1 egg

1. Preheat the oven to 350 degrees F. Coat a 2-quart casserole
dish with nonstick cooking spray.

2. In a large bowl, combine all the ingredients; mix well.
Pour into the casserole dish.

3. Cover and bake for 30 minutes. Uncover and bake for 30 to 35
more minutes, or until set and the top is golden.

Note: To give this a sprinkling of color, mix in some chopped red
bell pepper along with the other ingredients.
Serves: 4 to 6

Beef Macaroni Casserole

1 1/2 lbs. ground beef; browned, drained
1 pkg. or 5 Tbsp. onion soup mix
1 Tbsp. flour
8 oz. can tomato sauce
2 cups cooked macaroni
1/4 cup grated Cheddar cheese

Preheat oven to 400F. Combine ground beef, soup mix, flour and tomato
sauce with 2 cups water. Cover and simmer 5 minutes. Stir in macaroni.
Turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake 15 minutes

Beef Pot Pie

5 Tbs. vegetable oil
2 lb. stew beef cut into 1/2 inch cubes
2 Tbs. all-purpose flour
1 medium onion, chopped
1/2 clove garlic minced
6 C beef broth (e.g. canned) or 4 cubes or packets of beef bouillon and 6 C water (original recipe)
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 1/2 C peeled potatoes cut into 1/4 in. chunks
1 C peeled carrots cut into 1/2 in. chunks
1 C frozen peas

Heat oil in 6 qt. pot. Dredge beef cubes with flour and brown, a few cubes at a time, in hot oil. Remove and set beef cubes aside as they brown. Add onions and garlic to pan drippings and cook, stirring occasionally, until onion is transparent. Stir in broth (or bouillon and water), then all other ingredients except vegetables, cover and heat to boiling. Reduce heat to constant simmer and cook about 1 1/2 hour, stirring occasionally.

Add potatoes and carrots.; cover and simmer 20 minutes. Stir in frozen peas; cover and simmer about 7 minutes. Taste meat and vegetables; if not tender, continue simmering until tender. Fill eight 5x1 1/4 in. aluminum foil tart pans with 3/4 C of filling mixture.
Cover with pie crust (directions below); dust crust with flour, and prick with fork. Pies may now be frozen in individual freezer bags.
Before baking, preheat oven to 450°F. Center frozen pie (or pies) on cookie sheet and bake 40 minutes, or until crust is brown.

Beef Macaroni Casserole

1 1/2 lbs. ground beef; browned, drained
1 pkg. or 5 Tbsp. onion soup mix
1 Tbsp. flour
8 oz. can tomato sauce
2 cups cooked macaroni
1/4 cup grated Cheddar cheese

Preheat oven to 400F. Combine ground beef, soup mix, flour and tomato
sauce with 2 cups water. Cover and simmer 5 minutes. Stir in macaroni.
Turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake 15 minutes

Beef Pot Pie

5 Tbs. vegetable oil
2 lb. stew beef cut into 1/2 inch cubes
2 Tbs. all-purpose flour
1 medium onion, chopped
1/2 clove garlic minced
6 C beef broth (e.g. canned) or 4 cubes or packets of beef bouillon and 6 C water (original recipe)
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 1/2 C peeled potatoes cut into 1/4 in. chunks
1 C peeled carrots cut into 1/2 in. chunks
1 C frozen peas

Heat oil in 6 qt. pot. Dredge beef cubes with flour and brown, a few cubes at a time, in hot oil. Remove and set beef cubes aside as they brown. Add onions and garlic to pan drippings and cook, stirring occasionally, until onion is transparent. Stir in broth (or bouillon and water), then all other ingredients except vegetables, cover and heat to boiling. Reduce heat to constant simmer and cook about 1 1/2 hour, stirring occasionally.

Add potatoes and carrots.; cover and simmer 20 minutes. Stir in frozen peas; cover and simmer about 7 minutes. Taste meat and vegetables; if not tender, continue simmering until tender. Fill eight 5x1 1/4 in. aluminum foil tart pans with 3/4 C of filling mixture.
Cover with pie crust (directions below); dust crust with flour, and prick with fork. Pies may now be frozen in individual freezer bags.
Before baking, preheat oven to 450°F. Center frozen pie (or pies) on cookie sheet and bake 40 minutes, or until crust is brown.

Broccoli and Cauliflower Beef Au Gratin

Wonderful autumn or winter time dish, great for Thanksgiving or Christmas. Can be made ahead and reheated. Serves 8

1 each Broccoli & Cauliflower 1 each
1-10 oz can Cream of celery or mushroom soup 1-285 g
1/4 cup Milk 50 ml
2 tbsp Butter, melted 25 ml
1/2 cup Dry Bread crumbs, preferably home made 125 ml
2 tsp Parmesan cheese 10 ml

Cook broccoli and cauliflower separately until done. Arrange in alternate rows in shallow baking dish. Heat soup with milk and pour over vegetables. Combine crumbs, melted butter; and parmesan cheese, sprinkle over top.
Bake in 350°F (180°C) oven for 15 to 20 minutes.

Broccoli Casserole

2 Packages Frozen Broccoli
2 Cans Cream of Chicken Soup
1/2 Cup Diced Onion
1/2 Cup Mayo
Salt & Pepper to taste
1 Package Shredded Cheddar Cheese
1 Roll Ritz Crackers Crushed
1/2 Stick Margarine

Mix all ingredients except crackers and margarine.
Pour into lightly greased casserole dish. Melt margarine and
combine with crushed crackers...sprinkle over top....bake at
400 degrees for 20 to 25 minutes until bubbly.

Broccoli Casserole 1

2 heads broccoli, partially cut up and steamed
1 can cream of mushroom soup
1 (8oz.) cream cheese
2 eggs
1/2 stick melted margarine
1/2 pkg. stuffing mix (hard)
8 oz. pkg. mozzarella or cheddar cheese

Put broccoli in 9x9-inch glass baking dish.
Mix soup, cream cheese and eggs together and pour over
broccoli. Mix margarine, stuffing and cheese together and
sprinkle over top. Bake at 350 degrees for 30 minutes.

Broccoli Casserole 2

2 10-oz. pkgs. chopped broccoli
2 1/2 - 3 cups cooked rice
2 cans cream of chicken soup
1 large jar of cheese whiz
1 tsp Worcestershire sauce

Cook broccoli and add rest of ingredients except
1 can of soup. Pour it over top and bake 30 minutes
at 350 degrees

Broccoli Casserole 3

1 lb. chopped broccoli, cooked
1/2 cup shredded cheese
1/2 cup milk
1 can cream of chicken soup
1 cup rice (raw)

Heat oven to 350 degrees. Grease 8x8 inch baking dish. Mix all
ingredients. Bake for 30 to 35 minutes.
Note: Do not use instant rice.

Broccoli Cheese Casserole

8 oz. pkg Rice-A-Roni chicken flavor
1 pkg (10 oz) frozen chopped broccoli
1 can cream of chicken soup
1 jar Cheese Whiz

Preheat oven to 350°. Cook Rice-A-Roni according to package directions. Cook broccoli according to package directions. Use very little salt. Place ingredients in casserole dish in this order: 1 layer of Rice-A-Roni then, 1 layer of broccoli. Dilute soup with 1/2 soup can of water and pour over broccoli. Top with dollops of Cheese Whiz and bake.

Baking time: 30-40 minutes
Pan size: 13” X 9” casserole dish
Serves: 12-14

Cabbage Roll Casserole

1 small head of cabbage
1 1/2 lbs ground beef
2 cloves garlic, diced
1 medium onion, diced
salt and pepper to taste
1/3 cup regular rice, uncooked, or 1 cup of minute rice, uncooked
1 lb sauerkraut, best from a jar or bag, not a can
2 large cans whole tomatoes, chopped

Chop cabbage into bite sized pieces, discard the core.
Place cabbage in bottom of large deep casserole.
Brown the meat, add the onion, garlic, salt and pepper.
Add the rice and one can of the chopped tomatoes, including the juice.
Mix together well and pour over the chopped cabbage.
Spread the sauerkraut on top, including the juice.
Cover with second can of chopped tomatoes and juice.
Bake uncovered in a 350F oven for 20 minutes.
Cover and continue baking for another hour or until rice is tender.

Carrot Casserole

2 cups carrots, peeled
1 tablespoon butter or margarine
1 cup white sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease a 1-quart casserole dish.
Place carrots and enough water to just cover them in a small saucepan. Bring the
water to a boil, let boil until carrots are very tender. Drain well.
Using an electric blender or food processor, mash carrots to a smooth
consistency.
In a large mixing bowl, combine carrots and butter or margarine; stir well. Mix
in sugar, milk, salt, cinnamon, nutmeg, eggs, and vanilla. Pour mixture into
prepared casserole dish.
Bake the casserole 20 to 30 minutes, or until set.
Makes 6 to 8 servings

Cauliflower Bake

1 head cauliflower
1 env. Sloppy Joe mix
1/4 cup dry bread crumbs
1 Tbsp. melted butter
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbsp. milk

Separate cauliflower into flowerets and boil in unsalted water for 15
minutes, or until just tender. Spoon into shallow casserole. Measure 1
tablespoon from contents of Sloppy Joe seasoning mix and combine with
bread crumbs and melted butter. Combine remaining seasoning mix, sour
cream, mayonnaise, and milk. Spoon over cauliflower and then sprinkle with
bread crumb mixture. Bake at 350 degrees for 25 minutes.

Cheesy Chicken-and-Pasta Bake

1 cup (4 ounces) Italian blend shredded cheese, divided
2 cups cooked rotini
2 cups coarsely chopped cooked chicken
1/2 cup diced celery
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon dried Italian seasoning

Stir together 1/2 cup cheese and next 6 ingredients; spoon into a lightly
greased 11- x 7-inch baking dish.
Bake at 375° for 25 minutes. Sprinkle with remaining 1/2 cup cheese; bake
5 more minutes. Garnish, if desired. Makes 4 to 5 servings.

Cheesy Chicken and Potato Casserole

3 teaspoons vegetable oil
3 to 4 skinless, boneless chicken breasts
1 (5 ounce) package instant scalloped potato mix
1 cup milk (for scalloped potato preparation)
3 to 4 medium potatoes, sliced thin
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over
medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare
potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of
milk and sliced potatoes. When chicken is tender, remove from heat, let cool and
shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the
preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
Makes 8 servings

Chicken & Dumpling Casserole

1/2 Cup onion, chopped
1/2 Cup celery, chopped
2 Cloves garlic, minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
4 Cups chicken broth
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked

~*~DUMPLINGS~*~
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk

In large saucepan, sauté onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to
a boil. Cook and stir for 1 minute; reduce heat. Add peas and
cook for 5 minutes, stirring constantly. Stir in chicken. Pour into
a greased 9 x 13 pan. For dumplings, combine biscuit mix and
basil in a bowl. Stir in milk with a fork until moistened. Drop by
tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350F for 30 minutes. Cover and bake for
10 minutes more or until dumplings are done. About 6 servings.

Chicken and Rice Hot Dish

Mix a can of cream of mushroom soup (not
diluted) with half a cup of regular rice (not the instant
kind). Spread it in the bottom of a casserole dish. Put pieces
of chicken over the top of it. Bake at 350 degrees for an hour
and a half or so until done.
The juices from the chicken drips down on the rice and makes a
yummy dish.

Chicken Casserole

4 Chicken Breasts
1 6oz Pkg. herb-seasoned stuffing mix
1 Cans cream of mushroom soup
1/3 Cup of sour cream (milk can be substituted)

Mix stuffing as directed on package and set aside. Place chicken in a
baking dish. Mix soup and sour cream and pour over chicken. Top with
stuffing. Bake at 375 degrees for 45 minutes or until chicken is cooked
through.

Chicken Potato Casserole

Spray a baking dish w/ non stick spray. Lay frozen hash browns
in bottom of pan to cover the entire bottom of pan.

1 can vegall (can of mixed vegetables) or any canned veggies
Chicken breast, whole or saute'd chunks
1 can cream of celery soup
1 can cream of mushroom soup or cream of potato soup
1 cup of milk

Mix all the canned ingredients (drain veggies first though) and milk and
add chunked chicken if you are choosing to use chunked chicken; and
pour over the hash browns and bake 350 for 1 hour. if you are using
whole chicken breast just lay them on top of your mixture and bake same.
You can add your own extra seasonings if you like, diced onions, peppers,
salt/pepper, season salt etc.

Company Casserole

1 package (6oz) wild rice, cooked
1 package (10oz) frozen chopped broccoli defrosted
1-1/2 cups cubed cooked chicken
1 cup cubed cooked ham
1 cup shredded cheddar cheese
1 (4oz) can sliced mushrooms, drained
1 cup mayonnaise
1 teaspoon prepared mustard
1/2 to 1 teaspoon curry powder, to taste
1 can cream of mushroom soup
1/4 cup grated parmesan cheese

In a greased 2 quart casserole, layer first six (6) ingredients in the
order listed. Combine mayonnaise, mustard, curry, and soup. Spread over
casserole. Sprinkle with parmesan cheese. Bake at 350 degrees for 45-60
minutes, or until top is light golden brown.

Corn Casserole

1 can whole kernel corn
1 can cream style corn
1 pkg corn muffin mix
1 green pepper (or green and red pepper)
1/2 medium size onion(or to taste)
Black pepper to taste
1 8 oz container sour cream
1-1.5 cups shredded cheddar cheese

Sautee' chopped peppers and onion in 1/2 stick butter. Drain whole kernel
corn.Mix whole and cream style corn.Mix in corn muffin mix.Stir in peppers and
onion.
Bake 15 minutes in 400 degree oven.Remove from oven and put sour cream on
top.Sprinkle cheddar cheese on top of sour cream and return to oven and bake 15
more minutes.

Corn Casserole 1

1 can whole kernel corn
1 can cream style corn
1 pkg corn muffin mix
1 green pepper (or green and red pepper)
1/2 medium size onion(or to taste)
Black pepper to taste
1 8 oz container sour cream
1-1.5 cups shredded cheddar cheese

Sautee' chopped peppers and onion in 1/2 stick butter. Drain whole kernel
corn.Mix whole and cream style corn.Mix in corn muffin mix.Stir in peppers and
onion.
Bake 15 minutes in 400 degree oven.Remove from oven and put sour cream on
top.Sprinkle cheddar cheese on top of sour cream and return to oven and bake 15
more minutes.

Corn Casserole 2

1 stick margarine
1 can whole kernel corn
1 can cream-style corn
1 pkg. Jiffy corn muffin mix
2 eggs, slightly beaten
1 c. milk

Preheat oven to 350*. Melt margarine. Blend together all ingredients.
Pour into a quart casserole. Bake at 350
for 50 to 60 minutes.
Corn muffin mix should be golden brown.
Variation: Add 1 cup dairy sour cream to casserole.

CORN PUDDING

1 stick oleo margarine, melted
1 small onion, chopped
1 can whole kernel corn, drained
1 can cream corn
3 eggs, beaten
1 box Jiffy corn bread mix
1 cup sour cream
Shredded cheddar cheese
2 (4oz) cans green chilies, diced

Saute onions in melted margarine until tender; add corn, beaten eggs, and
chilies. Stir in muffin mix and put into a buttered casserole dish.
Cover with cheese, and spread sour cream on top. Bake at 350 degrees for
40 to 45 minutes.

Country Casserole

1 pound egg noodles
1 pound ground chuck
1/4 cup butter
2 small chopped onions
2 beaten eggs
1 can cream of celery soup
1 can milk
1/2 cup grated cheddar cheese
bread crumbs
salt, pepper

Cook noodles in salted water. Sauté onions. Brown meat.
Add onions. Arrange layer of noodles in greased 9 x 13 pan.
Top with meat. Use half of the soup, milk mixture. Repeat
ending with noodles. Sprinkle with cheese. Pour egg on top.
Top with bread crumbs. Dot with butter.
Bake at 350 until brown

Do-Ahead Casserole

1 package medium wide noodles,
1 cup small curd cottage cheese
1/3 cup dairy sour cream
1 (8oz) package cream cheese, softened
1/3 cup chopped green onions
1/3 cup chopped greed pepper
1 pound ground beef
2 (8oz) cans tomato sauce
Salt and Pepper to taste
Cheddar cheese for top

Cook noodles as per package directions; drain thoroughly. Mix next 5
ingredients. Place half of noodles in 2 quart greased casserole. Layer
cheese mixture. Cover with remaining noodles. Make top by frying ground
beef and adding the 2 cans of tomato sauce. Pour over noodle mixture.
Bake for 30 to 45 minutes at 375 degrees in oven. Sprinkle shredded
cheddar cheese on top last 15 minutes. Serves 6

Family Casserole

1/4 cup chopped onions
1/4 cup green peppers
1 tablespoon shortening
1 and 1/2 pound hamburger
3/4 cup milk
1 can cram of mushroom soup
2 cups raw grated potatoes
salt and pepper to taste
bread crumbs

Sauté onions and green peppers in shortening.
Add hamburger and fry until meat is slightly
cooked in loose pieces. Do not brown. Add the milk and
soup, stir gently. Alternate layering the hamburger
mixture then grated potatoes, salt and pepper. Put in
well greased 2 and 1/2 quart casserole dish finish with
hamburger then sprinkle the bread crumbs on top.
Bake at 375 degrees for 1 hour.
Number of Servings: 6
(Make ahead, refrigerate, and pop in the oven when you
get home from work)

Farmers Casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup shopped green onions
4 eggs
1 can (12 ozs.) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt.

Place potatoes in a 8-in. square baking dish. Sprinkle with cheese, ham and
onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate
for several hours or overnight. Remove from refrigerator 30 minutes before
baking.
Bake uncovered, at 350* for 55-60 minutes or until a knife inserted near
the center comes out clean.Yield: 6 servings

Great Casserole

2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese grated
8 ounces Egg Noodles (package)
1 pound Cottage Cheese
1/3 cup Green Onion chopped
2 cans Tomato Sauce (12 ounces)

In a large pan, cook noodles in boiling, salted water until tender. Drain & set
aside.
In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add
onion and peppers. Set aside. Brown ground beef & drain any fat.
Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish,
and arrange the following layers: Noodles, cheese mixture, meat mixture - then
repeat.
Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.
Serves 8

Green Bean Casserole 1

2 teaspoons butter, melted
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1-cup milk
1/2 cup (2oz) shredded Swiss cheese
1/2 cup sour cream
1-teaspoon sugar
1/2 teaspoon salt
2 (9oz) packages frozen French-style green beans, thawed and drained
1-1/2 cups herb-seasoned stuffing mix (Stove Top-Chicken & Herb)
2 teaspoons butter, melted
1 egg white, lightly beaten

In a medium saucepan with 2 teaspoons melted butter, add onion; saute 5
minutes until tender. Add flour, and cook 1 minute, stirring constantly.
Gradually add the milk, stirring until blended. Stir in cheese, sour
cream, sugar, and salt; cook 5 minutes or until thickened and bubbly,
stirring constantly.
Place green beans in a 8-inch square baking dish; pour the sauce over beans.
Combine stuffing mix, 2 teaspoons melted butter, and egg white in a bowl;
stir well, and sprinkle over green bean mixture. Bake at 350 degrees for 25
minutes or until thoroughly heated.

Green Bean Casserole 2

1 10 oz. pkg. frozen green beans
3 1/4 tablespoons butter or margarine
40 Crushed Ritz crackers
8 oz. processed cheese

Thaw and partially cook green beans, retaining 1/4 cup of liquid.
Melt 3 tablespoons of butter or margarine into liquid. Add
crushed crackers and stir to blend. Top green beans with mixture.
Melt 1/4 tablespoon margarine or butter and add to process cheese,
simmering until the cheese melts. Pour over the green beans.
Bake at 350 degrees for 20 min. or microwave on high 10 min.

Ham and Broccoli Casserole

1 cup cooked rice
1 pkg. cooked chopped broccoli
1/2 cup bread crumbs
2 Tbsp. butter, melted
4 cups of milk
5 tsp. flour
1 cup of grated cheddar cheese
1-1/2 cups cubed ham
1 med. onion, diced

Cook rice and broccoli and set aside. Take 1 Tbsp. of butter and mix with
the bread crumbs. Mix well and set aside. With remaining butter, saute
onions until soft. Add flour and mix. Add milk and stir until thick. In a
buttered casserole dish, layer rice, broccoli, ham, and the white sauce.
Top with cheese and bread crumbs. Put in preheated oven at 350 degrees for
45 minutes.

Ham and Potato Casserole

1 (7.8OZ.) pkg. Hungry Jack Cheesy Scalloped Potatoes
2 cups cubed, cooked ham
2 cups Green Giant Frozen Broccoli Cuts, thawed, drained
1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
1/4 cup finely chopped onions
1 tbsp prepared horseradish
1/8 tsp. white pepper

Heat oven to 400 F. combine potatoes in 2 quart casserole as directed
on package. Stir in ham, broccoli, mushrooms, onions, horseradish and
pepper; mix well. Bake for 40 to 50 min. Let stand 5 min. Makes 4
servings.

Hamburger Casserole 1

1 lb. Hamburger
2 to 4 onions, sliced
2 to 4 potatoes, sliced
2 lg cans Whole Tomatoes
salt & pepper to taste

Coat baking pan with non-stick spray.   Place hamburger on the bottom
of a pan. After hamburger is patted down on the bottom of the pan,
then place sliced potatoes and onions on top of the hamburger,
then crush a can of tomatoes on top of the potatoes,
do this to the top, or as high as you want to go of whatever pan you put
it in. I bake it on 350 until the potatoes are tender, it takes a while,
at least 2 - 3 hours or so. Oh make sure you coat the bottom of the pan
with Pam or some non - stick cooking agent. I think it's better the day
after.

Hamburger Casserole 2

1 lb ground beef, browned and drained of grease
1 sm chopped onion
1/2 chopped green pepper
6-8 slices american cheese (enough for a solid layer in casarole dish)
1 can cream of celery soup, mixed with 1/2 can of milk
1 sm pkg tater tots or potato nuggets

Layer ingredients in same order as recipe (9x13 dish)
with ground beef on bottom and tater tots in solid layer on top.
Bake at 350 degrees F for one hour.

HIDDEN CHICKEN

2-6 breasts of chicken cooked and cubed
1 can Cream of Chicken soup
1 envelope dried onion soup
1 box chicken rice-a-roni

Place cooked chicken in casserole bottom
Cook rice-a-roni to "add H20" stage; pour over chicken

Mix the two soups; add to casserole

Bake at 350 degrees for 1 1/2 hours.

Hungry Jack Casserole

1 lB. Ground Beef
1 Tsp. Salt
16 Oz. Can Pork N Beans
1/2 Cup BBQ Sauce
1 Tbls. Minced Onion
1 Can Hungary Jack Bisquits
1 Cup Shredded Cheddar Cheese (can use Low Fat)

Brown Ground Beef, drain. Stir in next five ingredients. Heat until bubbly. Pour
into 2 Qt.casserole. Cut bisquits into halves to form 20 half circles. Place cut
side down around edges of casserole. Sprinke with cheese. Bake at 375 degrees
25-30 minutes until bisquits are golden brown. Serves approx. 4.

Italian Asparagus

1 pound fresh asparagus
1 onion, thinly sliced
2 tablespoons chopped celery
1 large tomato, sliced
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup bread crumbs
2 tablespoons grated Parmesan Cheese
3 tablespoons butter, melted

Line a 9x13 or a 7x10-inch pan with asparagus.Top with onion, celery and
tomato. Mix seasonings together with bread crumbs and then sprinkle over
top of vegetables. Sprinkle Parmesan cheese over all and then drizzle
with butter. Cover and bake at 375-degrees for 45 minutes.

Italian Beef Bake

1 lb. ground beef
1 cup celery, diced
1 can mushroom pieces
salt & pepper to taste
1 lg. onion, chopped
1 can tomato soup
2 tsp. sugar
2 cups cooked noodles
1 cup cheddar cheese, grated
1 can tomato sauce
1/2 tsp. oregano

Saute onions & celery in butter. Add meat, barely browning. Add other
ingredients except 1/2 of cheese. Put in casserole dish. Bake at 350
degrees for 45 minutes. Sprinkle remaining cheese on top. May make in
advance and can also be frozen before baked.

King Ranch Chicken Casserole

1 cup Onions diced
1 cup Green Bell Peppers diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese shredded
2 cups Chicken cooked and diced
1 can Tomatoes with Green Chilies
1 clove Garlic minced
2 tablespoon Chili Powder 1 tablespoon Chicken Broth
12 Corn Tortillas torn into quarters

In a large pan, saute onion, bell pepper, and mushrooms in butter, Add soups,
tomatoes & chilies, garlic, chili powder, and chicken broth.
Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken
over the tortillas and top with half of the sauce, then half of the cheese.
Cover with another layer of torn corn tortillas, and repeat the chicken, sauce
and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.
Serves 6

Left Over Dark Turkey Meat Casserole

2-3 c. boneless dark turkey meat
2 c. sour cream
1 can cream of soup, any variety
leftover stuffing

Place turkey cubes on bottom of flat casserole
Mix sour cream and soup and spread over turkey
Spread stuffing to seal casserole.

Bake at 350 degrees for 20-30 min.

Macaroni Casserole

1 to 1 ½ pound Ground Beef
1 Can Tomatoes
1 sm. Box Macaroni
1 medium Onion
1 pkg American Cheese

Cook together beef and onion. Add tomatoes and cook. Stir in
Pre-cook Macaroni. Place half of the mixture in casserole dish.
Place cheese over the mixture. Add remainder of mixture.
Then top that layer with cheese. Bake at 350 degrees
for 30 minutes.

Mashed Potato Casserole 1

6-8 large potatoes
3/4 cup sour cream
1/4 tsp. pepper
1 cup cheddar cheese
2 tsp. salt
1 tsp. sugar
1/4 pound margarine
1/4 tsp. dill seed
1 pkg. frozen chopped spinach

Cook and mash potatoes using milk. Add
salt,pepper,and sugar. Add sour cream and butter. Beat
until fluffy. Add dill seed, chives and spinach (well
drained). Place in casserole dish and top with cheese.
Bake at 400 degrees for 20 minutes.
(Freezes Well)

Mashed Potato Casserole 2

3 1/2 cups water
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
3 1/2 cups instant potato flakes
1 small onion, finely chopped
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 cup (1/2 pint) heavy cream

Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with
nonstick cooking spray.
In a large saucepan, combine the water, butter, salt, and pepper, bring to
a boil over high heat. Remove the saucepan from the heat and stir in the
potato flakes and onion, mix well. Spoon into the baking dish then
sprinkle with the cheese and pour the cream over the top.
Bake for 35 to 40 minutes, or until heated through and the edges are golden.
Serves: 6 to 8

No Peek Casserole

2pounds bite size beef cubes (round or sirloin)
8 oz. can mushrooms (pieces and juice)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1/2 cup water
noodles or rice

Mix all ingredients in 2 quart greased
casserole dish and cover tightly. Bake at 300 degrees
for 3 hours (do not peek) or put all ingredients in
crock pot on low all day (do not peek). Serve over rice
or cooked noodles.

Onion Pie

1 baked pie shell
3 cups thinly sliced onion
3 tabs melted butter
1/2 cup milk
1 1/2 cups sour cream
1 tsp. salt
2 well-beaten eggs
2 tabs flour
bacon strips (optional)

Cook onion in butter until lightly browned.
Spoon into pie shell.
Blend flour with 1/4 cup sour cream till smooth, then combine
with milk and other 1 1/4 cup sour cream.
Add salt to eggs and mix with sour cream, milk, and flour.
Pour over onions in pie shell.
Bake in 325 oven for 30 minutes, or until center is firm.
Garnish with crumbled bacon.

Parmesan Potato Casserole

2 cups mashed potatoes
8 ounces cream cheese
2 eggs
1 small onion, diced
2 tablespoons flour
1/4 cup Parmesan cheese, grated
1/4 cup dried bread crumbs
Salt and pepper

Preheat oven to 300 degrees. In a small bowl, mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.

Pineapple Casserole

2-15 oz. cans pineapple tidbits, drained
1 cup sugar
1/2 cup all-purpose flour

TOPPING: 1 roll Ritz-type crackers, crushed
1 stick butter, melted and cooled
1/4 cup brown sugar

Mix pineapple, sugar, and flour and place in a greased casserole dish.
Mix topping and spoon over pineapple. Bake at 350 degree F for 45
minutes.

Delicious hot or cold.

Pork Chop Casserole

1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (10 3/4 ounces) condensed golden mushroom soup
1 cup water
1 can (14 1/2 ounces) ready-to-use beef broth
1 package (6 ounces) long-grain and wild rice mix

1. Preheat the oven to 350 degrees F. Place the flour in a shallow dish;
add the pork chops and turn to coat completely with the flour.
2. Heat the oil in a large skillet over medium heat. Brown the pork chops
in batches for 5 to 6 minutes per side.
3. Meanwhile, combine the remaining ingredients in a 9- by 13-inch baking
dish; mix well. Place the browned pork chops over the rice mixture. Cover
the casserole dish with aluminum foil and bake for 1 hour, or until no
pink remains in the chops.
Serves: 6

Pork Chop/Green Bean Casserole

6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkg. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

Potato and Sausage Casserole

3 Tbsp. margarine
3 Tbsp. flour
1/2 tsp. salt and pepper
1 tsp. chicken bouillon granules
1-1/2 cups milk
3 cups sliced potatoes
1 ring of Kielbasa sausage

Melt butter, stir in flour to make roux. Gradually blend in milk, salt,
pepper, and bouillon. Stir until thickened (consistency of gravy.) Place
sliced potaotes in a greased 9x9 casserole dish. Pour sauce over the
potatoes. Bake for 40 minutes in a 350 degree oven. Add whole sausage ring
or cut up sausage on top of the potatoes and bake for 20 minutes more.

Potato Casserole

Makes 5 to 6 servings.
1 pound baking potatoes, peeled and diced (1/4"), or 1 pound frozen hash browns,
thawed
1/4 cup butter or margarine, warmed and melted
1/4 cup onions, shredded
1/2 pint sour cream
1/2 can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly-ground pepper
1 cup crushed corn flakes or bread crumbs

1- Mix all ingredients except the corn flakes together in a large mixing bowl,
then pour into a non-stick or greased 9" x 13" baking pan or casserole dish.
Sprinkle the crushed corn flakes or bread crumbs across the top.
2- Bake in a pre-heated 350 degree oven for 45-60 minutes. Let stand 5 minutes
before serving.

Potato-Cheese Casserole

2 lb. frozen hash browns, thawed
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1 pt. sour cream
8 oz. Cheddar cheese, grated
1 can mushroom soup
1/2 c. onion, chopped fine

Mix all together in a 9x13 inch pan. Crush real fine one bag of plain
potato chips and spread on top. Sprinkle melted butter over chips.
Bake at 350 degrees for 45 minutes.

Potato-Cheese Casserole

2 lb. frozen hash browns, thawed
1 pt. sour cream
1/2 c. melted butter
8 oz. Cheddar cheese(grated
1 tsp. salt
1 can mushroom soup
1/4 tsp. pepper
1/2 c. onion,chopped fine
Mix all together in a 9x13 inch pan. Crush real fine one bag of plain
potato chips and spread on top. Sprinkle melted butter over chips.
Bake at 350 degrees for 45 minutes.

Railroad Pie

1 lb. ground beef
1 med. onion chopped
1 can tomato soup
1 can water
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. chili powder
1/2 cup chopped green pepper
1 can corn (liquid reserved)
1/2 tsp. basil
1 can refrigerated biscuits

Preheat oven to 350 degrees F. In large skillet brown beef and onion.
Drain. Add rest of ingredients and mix well. Spoon into a 2 quart
ovenproof dish. Top with biscuits. Bake for 12-15 minutes or until
biscuits are brown.

Ranch Potato Casserole

6-8 medium red potatoes
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup cooked crumbled bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
1/2 cup shredded cheese
2 cups slightly crushed corn flakes
1/4 cup melted butter

Cook the potatoes until tender, quarter and
set aside. Combine sour cream, dressing, bacon, parsley
and 1 cup of cheese. Place potatoes in greased 13x9-inch
baking dish. Pour sour cream mixture over potatoes and
gently toss. Top with 1/2 cup of cheese. Combine corn
flakes and butter, sprinkle over casserole. Bake at 350
degrees for 40-45 minutes.
Servings: 8

Spinach Casserole

5 tablespoons butter
3 cups cornflakes, crushed to 1-1/2 cups, divided
2 tablespoons flour
1/4 teaspoon salt
1-1/4 cups milk
1 cup Swiss cheese, shredded
10ounce package frozen spinach, thawed and drained
2 eggs, well beaten
3 tablespoons onion, chopped

In a large sauce pan melt butter; remove 2 tablespoons and mix with 3/4
cup cereal. Set aside for topping. To remaining butter stir in flour,
salt and onion. Cook and stir about 1 minute. Add milk gradually,
stirring constantly until mixture boils. Remove from heat; add cheese and
stir until slightly melted. Stir in spinach, eggs, and 3/4 cup cereal.
Spread in buttered casserole dish. Sprinkle cereal mixture on top. Bake
25 minutes at 350 degrees.

Squash Casserole 1

1 Lb Yellow Squash -- Chopped (About 4 Sm.)
1 Whole Onion -- Chopped
3 Tbsp Butter Or Margarine
2 Whole Eggs -- Beaten
1/2 C Cheddar Cheese, Shredded
1 Tsp Salt
1 C Milk
1 C Cracker Crumbs -- (Saltines)
Dash Pepper

Preheat oven to 375 F.
Combine squash, onion, and butter in a skillet.
Sauté until squash is tender, then coarsely mash with fork.
Add remaining ingredients. Pour into greased casserole dish.
Bake at 375 degrees until a knife inserted near center comes
out clean. Let sit 5 min. before serving.

Squash Casserole 2

8 oz. can of Water Chestnuts, sliced and drained
8 oz. package Herb-Seasoned Stuffing Mix
1 stick (1/2 cup) butter or margarine
Sliced yellow squash, fresh or frozen, (4 cups Cooked)
1 teaspoon salt
1/2 tsp. pepper, or to taste
1 medium onion, chopped
10 3/4 oz. can of Condensed Cream of Chicken Soup
8 oz. container of Sour Cream
1 small (2 oz.) jar sliced or diced Pimentos, drained

Boil squash in just enough water to cover until tender;
drain well. Make sure it measures about 4 cups after cooking and
draining. Melt butter and pour over Stuffing Mix in a medium bowl,
stirring until coated evenly; set aside. In a large bowl, combine
squash, salt and pepper, 3/4 of the chopped onion, condensed soup,
sour cream, pimentos, and water chestnuts. Stir just until mixed
well. Take a large casserole dish, greased lightly or sprayed with
no-stick spray, and spread the remaining 1/4 of the chopped onion in
the bottom. Next spread 1/2 of the butter-coated Stuffing Mix. Pour
in all of the squash mixture, leveling off the top. Top with rest of
Stuffing Mix. Bake at 350 degrees (preheated) until top is brown,
about 40 minutes.

Squash Casserole 3

½ Stick of Butter
4 Cups of cooked Squash
½ medium Onion diced
Paprika
Salt and Pepper
4 oz. bag Shredded Cheese

Mix all of the ingredients together in a greased pan. Add the
Shredded cheese on the top. Sprinkle paprika on the top.
Bake in an over at 400 degrees for 20 minutes.

Squash Casserole 4

7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers

1 Preheat oven to 350 degrees F (175 degrees C).
2 Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
3 To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
4 Bake in preheated oven for 30 minutes.
Makes 7 servings

Squash Casserole 5

4 squash (med)
1 medium. onion
1 can cream of mushroom soup
1 stick butter
1 8oz sour cream
1 bag of Pepperidge Farms bread crumbs
salt
pepper

Boil squash and onions until tender, then mix in a large mixing bowl your done squash and onion, butter, cream of mushroom soup,sour cream, 3/4 bag of bread crumbs (save rest for topping), then put in a deep glass casserole dish and add remainder of bread crumbs over top of casserole. bake at 325 for about 20-25 min, or until brown.

Sweet Onion Chicken Breast Casserole

1 large chicken breast, split and boned
2 tablespoons Vegetable oil
2 medium-sized potatoes, peeled and sliced
2 medium-sized Vidalia (sweet) onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted
Paprika

Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole.
Layer potatoes on bottom; follow with a layer of onions and top with a
layer of mushroom soup. Gently, place chicken breast over soup and
sprinkle with paprika. Cover tightly and bake at 350 degrees F for one
hour.
Serves 2

Sweet Potato Casserole 1

3 cups cooked and mashed sweet potatoes
1/2 cup butter
1/2 cup sugar
2 beaten eggs
1 tsp. vanilla

TOPPING;
1/2 cup flour
2/3 cup brown sugar
1/3 cup softened butter
1 cup chopped pecans

Mix first 5 ingredients together and put
in buttered baking dish. Combine the remaining ingredients
and sprinkle on top. Sprinkle pecans on top of entire
mixture. Bake uncovered at 350 degrees for 45 minutes
or until golden brown. Use a 9x13 inch baking dish.

Sweet Potato Casserole 2

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter

In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter,
milk, sugar, vanilla extract, and eggs. In a small bowl, mix together
brown sugar and flour. Cut in butter until mixture is crumbly, then stir
in pecans. Spread sweet potato mixture into a greased 9x13 inch casserole
dish, then sprinkle pecan mixture over top.
Bake in preheated 350 degree oven for 25 minutes.

Sweet Potato Souffle

3 cups cooked whole sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla

TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine

Peel potatoes, slice and cook in water until tender. Beat with electric mixer
until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it
looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35
minutes or until it looks firm. Mix topping ingredients and cover top of
potatoes. Bake 10 minutes or until brown.

Tater Tot Hamburger Bake

1lb ground beef, browned and drained of grease
1 Sm chopped onion
1/2 chopped green pepper
6-8 slices American cheese (enough for a solid layer in casserole dish)
1 can cream of celery soup, mixed with 1/2 can of milk
1 Sm pkg tater tots or potato nuggets

Layer ingredients in same order as recipe (9x13 c dish)
with ground beef on bottom and tater tots in solid layer on top.
Bake at 350degrees for one hour.

Texas Hash Browns

2 lbs. frozen hash brown potatoes, thawed
1 stick melted margarine
1/2 tsp. pepper
1 tsp. salt
1/2 cup chopped onion
1 can cream of chicken soup
1 pint sour cream

Combine all ingredients and put into 9X13 greased baking pan.
Topping:
Mix together 2 cups corn flakes with 1/4 cup melted oleo and sprinkle
evenly on top of casserole. Bake at 350 degrees F for 45-60 min. Serve
warm.

Tomato Pie (Casserole)

1 9inch pie shell - prebaked (I use a deep dish pie shell)
4-5 peeled and sliced tomatoes
1/3 cup green onions- chopped
8-10 fresh basil leaves-chopped
2 cups grated mozzarella and cheddar cheese- mixed
1 cup mayonnaise
Preheat oven to 350 degrees. layer tomatoes,basil, and onion in pie shell. Salt and pepper to taste. Mix cheeses and mayonaise together. Spread on top of tomatoes. Bake for about 30 minutes or until golden.

(OR)

1. I use buttered Pepperidge Farm Stuffing Mix for the crust on the bottom of a buttered 9 inch casserole dish.
(Just melt about 1/2 stick of butter and pour it over the stuffing and mix together and pat into bottom of casserole.)
OR:
Use crushed Ritz crackers, mixed with melted butter same as above.

note:
To cut calories, use less mayonnaise and add enough fat-free sour cream to make 1 cup.

Tuna Noodle Casserole 1

4 cups wide egg noodles
1 16 oz can or jar of tuna, drained
1 can peas, drained
1/2 to 3/4 cup celery, chopped
1/4 cup onion, chopped
1 clove minced garlic
1 large family size can mushroom soup
1 cup milk
1 cup Miracle Whip
1 basket fresh mushrooms, chopped or 2 cans mushroom, drained
2 Tbsp Butter
salt and pepper to taste

Cook noodles until just tender, they do not need to be real soft
as they will cook more in the oven. After cooking, rinse well to remove
starch. Chop celery, onion, mushrooms and garlic and saute
in 2 tbsp butter until tender-crisp, add milk and mushroom soup to
mixture until warm. In large casserole or roaster, mix tuna, peas and
Miracle Whip, add warm soup mixture, fold in noodles. Top with cracker crumbs or crushed potato
chips dotted with butter or margarine. Bake in oven at 350 until it
bubbles, usually 45 to 90 minutes depending on the size of casserole.

Tuna Noodle Casserole 2

1 cup elbow macaroni, uncooked
1 cup chopped celery
1/4 cup chopped onion
2 tbsp. butter or margarine
1 11-oz. can condensed cheddar cheese soup or condensed cream of mushroom soup
3/4 cup milk
1 9.25-oz can tuna or salmon, drained and chunked
1/4 cup chopped pimiento (optional)
2 tbsp. grated fresh Parmesan cheese
Preheat oven to 375 degrees F.

Cook macaroni according to package directions. Drain and set aside.
Meanwhile, in a saucepan cook celery and onion in margarine or butter until
tender.
Stir in soup and milk. Gently stir in tuna or salmon, pimiento, and the cooked
macaroni.
Transfer to a 1-1/2 quart casserole. Sprinkle with Parmesan cheese.
Bake in a 375 degree F. oven for 25-30 min. or until heated through.
Makes 4 servings.

Turkey Casserole 1

2 cups uncooked elbow macaroni
2 cups diced turkey (or chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 lb. shredded cheddar cheese
3 cups milk

Place all ingredients in a 9x13 pan. Stir until well blended. Cover and
refrigerate overnight. Uncover and bake at 350 degrees for 1 hour. Serve
warm.

Turkey Casserole 2

2-3 c. boneless dark turkey
2 c. sour cream
1 cream of soup, any variety
leftover stuffing, or boxed variety

Place turkey cubes on bottom of flat casserole
Mix sour cream and soup and spread over turkey
Spread stuffing to seal casserole.

Bake at 350 degrees for 20-30 min.

Vegetable Casserole 1

1 16-20 Oz. Bag Frozen Mixed Vegetables
1 Can Cream of Mushroom Soup
8 Oz. Velvetta Cheese, Cubed
3 Cups Soft Bread Crumbs
1/2 Butter or Margarine-Melted

Combine vegetables, soup, and cheese and put in a shallow casserole or
cake pan. Sprinkle bread crumbs over the casserole and then sprinkle the
melted butter or margarine over the top. Bake at 350 degrees for 45-60
minutes.

Vegetable Casserole 2

1 cup onion, finely chopped
1 cup celery, chopped
1 cup real mayonnaise (not Miracle Whip)
1-package frozen mixed vegetables (16oz)
1-1/2 cups grated cheddar cheese

Mix all of the above together until mayonnaise is thoroughly mixed. Pour
into a buttered casserole dish.

Topping:
1 tube of Ritz Crackers, crushed
1 stick butter, melted

Crush Ritz Crackers (in ziplock bag and then roll with rolling pin), and
then sprinkle on top of vegetables. Drizzle melted butter over crackers.
Cook in preheated oven at 325 degrees for 35 minutes.

Western Casserole

1-1/2 lb. ground chuck
1 16oz can of diced tomatoes
1 8oz can of tomato sauce
1 pkg of taco seasoning
1/4 tsp. pepper
1/4 tsp. salt
1 egg beaten
1 (12oz) small curd cottage cheese
1 8oz pkg of Monterrey Jack cheese
1 8oz pkg of cheddar cheese
1 large bag of tortilla chips or corn chips

Brown meat and drain, then add tomatoes, tomato sauce, taco seasoning,salt and
pepper. Simmer 3 min. Combine egg and cottage cheese mixing well. Add to the
meat sauce mixing well. Lightly grease a 9x9 or 9x13 casserole dish,
spread 1/2 of the sauce mix in the dish then top with 4oz of Monterrey Jack and 4oz of
cheddar cheese and put 1/2 of the chips. Repeat the layer except put the
remaining cheese on top instead of the chips. Bake at 350 for 30 min.
4 to 6 servings