Macaroni and Cheese

8 oz. elbow macaroni (2 cups raw)
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
1-2 Tbsp. fresh chopped mixed herbs, or 2 tsp. dried leaf herbs (thyme, sage, chives)
1/2 tsp. salt
1/4 tsp pepper
4 oz. goat cheese w/herbs or plain (1 sm. pkg.)
8 oz. sharp cheddar cheese, shredded
4 oz. shredded Parmesan Cheese, divided (1/2 can)
1 c. soft bread crumbs
1 Tbsp. melted butter

Grease 2 qt. baking dish.  Heat oven to 350.  Cook macaroni following package directions, drain, rinse, and set aside.
In large saucepan, melt butter over med.-low heat.  Stir in flour until well blended and bubbly.  Gradually add milk, stirring constantly; continue cooking and stirring until slightly thickened.  Add herbs, salt and pepper then stir in goat cheese and cheddar.  Stir in 3 oz. parmesan cheese.  Continue cooking and stirring until cheeses have melted.  Stir in drained macaroni and turn into prepared baking dish.
Combine bread crumbs w/melted butter and toss w/remaining parmesan cheese.  Sprinkle over casserole.  Bake 25-30 min. until bubbly and nicely browned.  Serves 4-6

Seattle Cream Cheese Dogs

1/4 c. butter

1 Walla Walla or other sweet onion, thinly sliced

1 (4 oz) pkg. cream cheese

4 hot dogs

4 hot dog buns

brown mustard

sauerkraut

Preheat grill or pan for med-high heat.  Melt butter in skillet over med. heat.  Add onions, and cook slowly until onions have softened and turned deep brown, about 15 min.  Warm cream cheese over low heat in small skillet until very soft.  Grill hot dogs until well browned.  Lightly grill buns on both sides.  To assemble: Spread warm cream cheese on toasted bun, add hot dog, top w/onions, mustard and sauerkraut.

House Buttercream

6 c. confectioner's sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 c. boiling water

2 3/4 c. shortening

1 1/2 sticks butter, slightly chilled and cut into 1 inch pieces

In bowl, stir together sugar, salt and vanilla.  Add and whip at low speed the boiling water.  Let cool.  Add and whip until smooth the shortening and butter.  Increase speed to med-high and whip until light and fluffy and doubled in volume.  This should take 10-20 min.

Beef with Bean Sprouts and Mushrooms

2 Tbsp. vegetable oil

1/4 lb. mushrooms, cut into T shapes

1 tsp. grated fresh ginger root

1 lb beef (round, chuck, flank) finely sliced

2 Tbsp. soy sauce

2 Tbsp dry sherry

1/2 c chicken broth or water

1 tsp cornstarch in 2 Tbsp water

1 or 2 c. bean sprouts

2 stalks celery, cut into small cubes

Heat oil in wok and stir fry mushrooms and grated ginger for 1-2 min.  Push aside.  Stir fry beef for 3-4 min.  Return mushrooms to beef in wok.  Combine soy sauce, sherry, broth and cornstarch mix.  Stir and add to beef and mushrooms.  Heat until sauce thickens.  Add bean sprouts and continue heating just until they are heated through.  Garnish with cubed celery and serve at once with rice.

Beef with Snow Pea Pods and Mushrooms

2 Tbsp. vegetable oil

1 tsp. grated fresh ginger root

1 clove garlic, grated

1/2 lb. mushrooms, sliced into T shapes

14-16 snow pea pods, strings removed

1 lb. flank steak, cut into thin slices

1/2 c. chicken broth or water

1 Tbsp. cornstarch in 2 Tbsp. water

3 Tbsp. soy sauce

1/4 c. cashews or peanuts

Heat oil in wok and stir fry ginger, garlic and mushrooms 1-2 min.  Push aside.  Stir fry pea pods 1-2 min. or until they become bright green.  Push aside.  Stir fry beef 2-3 min.  Return vegetables to meat.  Add broth, cornstarch mix and soy sauce and heat until sauce boils and is thickened and beef and vegetables are heated through.  Add nuts and serve at once with rice.

Artisan Bread

3 c. all purpose flour

1/4 tsp. instant yeast

1 1/4 tsp. salt

1 5/8 c. water

In large bowl, combine flour,yeast and salt.  Add 1 5/8 cups water, and stir until blended, dough will be shaggy and sticky.  Cover bowl w/plastic wrap.  Let dough rest at least 12 hours, preferably 18, at room temp. about 70 degrees.

Dough is ready when its surface is dotted w/bubbles.  Lightly flour work surface and place dough on it; sprinkle it w/more flour and fold it over on itself once or twice.  Cover loosely w/plastic wrap and let rest 15 min.

Using enough flour to keep dough from sticking shape dough into ball.  Generously coat cotton towel (not terry cloth) w/flour, wheat bran or cornmeal; put dough seam side down on towel and dust w/more flour.  Cover w/another cotton towel and let rise 2 hours.  When it's ready, dough will be more than double in size and will not readily spring back when poked w/finger.

At least half-hour before dough is ready, heat oven to 450.  Put 6-8 qt. heavy covered pot in oven as it heats.  When dough is ready, carefully remove pot from oven.  Slide hand under towel and turn dough over into pot, seam side up; it may look like a mess but that's o.k.  Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.  Cover w/lid and bake 30 min., then remove lid and bake 15-30 min. until loaf is browned.  cool on rack

Herbed Linguine

1 lb. linguine, cooked al dente

2 Tbsp. olive oil

1/2 c. red onion, chopped

2 cloves garlic, minced

1 c. chicken broth

3 Tbsp. fresh parsley, chopped

1/2 tsp. salt

1/2 tsp. cracked black pepper

1/4 tsp. crushed red pepper

6-8 fresh basil leaves, chopped

2 Tbsp. fresh thyme, chopped - if dried put in earlier so it's soft

grated parmesan cheese

Add shrimp

Saute onion in olive oil until tender (3-5 min.) then stir in garlic and saute one additional min.  Add chicken broth, salt, pepper, crushed red pepper and 1 Tbsp. chopped parsley.  Let cook over med. heat for 5 min.  Stir in cooked pasta, basil, thyme, and rest of parsley and heat through.  Remove from heat and top w/shaved parmesan cheese.  Serve immediately.

White Chicken Enchiladas

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded monterey jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 c. chicken broth

1 c. sour cream

1 (4oz.) can diced green chilies

Preheat oven to 350, grease 9X13 pan.  Mix chicken and 1 c. cheese.  Roll up in tortillas and place in pan. 

In saucepan, melt butter, stir in flour and cook 1 min.  Add broth and whisk until smooth.  Heat over med. heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top w/remaining cheese.  Bake 22 min. and then under high broil for 3 min. to brown the cheese.

The Simplest Tomato Sauce

1 (28 oz.) can whole peeled tomatoes, w/juices

1 onion, peeled and halved

5 Tbsp. unsalted butter

salt, to taste

Combine tomatoes, onion and butter in med. saucepan over med. heat.  Bring mix to a simmer, then reduce heat to keep sauce at low, steady simmer for 45 min.  Stir occasionally, crushing tomatoes against side of pot w/wooden spoon.  Remove from heat, discard onion, add salt to taste.  

Kalua Pig in slow cooker

1 (6 lb) pork butt roast
1 1/2 Tbsp. Hawaiian sea salt
1 Tbsp. liquid smoke flavoring

Pierce pork all over w/carving fork.  Rub salt then liquid smoke over meat.  Place roast in slow cooker.  Cover and cook on low for 16-20 hours, turning once during cooking time.  Remove meat from slow cooker and shred, adding drippings as needed to moisten.

Salt: pink Ming Tsai brand or Red Clay sea salt

Pumpkin Bread

2 c. pumpkin
4 eggs
4 c. sugar
1 1/3 c. oil
1 c. sour cream
4 c. flour
2 1/2 tsp. soda
1 1/2 tsp. salt
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
Bake @325 for 1 hour

Zucchini Bread

2 c. shredded zucchini
4 eggs
3 c. sugar
1 c. oil
1 c. sour cream
4 c. flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. lemon juice
1/3 c. water
add 5 tsp. flax seed
Bake @350 for 1 hour or 45 min. in mini pans

Banana Bread

6 ripe bananas
4 eggs
4 c. sugar
1 c. oil
1 c. sour cream
4 c. flour
2 1/2 tsp. salt
2 c. chopped nuts
2 tsp. vanilla

Blend first 5 ingredients until smooth.  Add dry ingredients, nuts and vanilla.  Mix well until blended.  Grease and flour 4 small or 2 large loaf pans.  Bake for 1 hour @325.  Turn out onto cooling rack.

Chicken and Broccoli

2 pkg. broccoli spears
2 c. chicken, cooked and diced

Sauce:
2 cans cream of chickens soup
1 c. mayo
1/2 tsp. curry
1 Tbsp lemon juice

1/2 c. grated cheese
1/2 c. bread crumbs, soaked in 2 Tbsp butter

Cook broccoli, drain and lay in bottom of greased dish.  Place chicken over broccoli.  Pour sauce on top.  Cover w/cheese and crumbs and bake 30 min. @350.  Cover first 20 min. with foil.

Spaghetti Carbonara

Kosher salt
6 slices thick-cut bacon, cut into 1/2 inch pieces
2 Tbsp. olive oil
3 cloves garlic, crushed
1/2 tsp. minced fresh rosemary
2 red jalapeno peppers, seeded and minced
1/4 c cognac or brandy (optional)
12 oz. sphaghetti
3 large eggs
3/4 c freshly grated Parmesan cheese, plus more for garnish
1/2 c freshly grated pecorino romano cheese
2 Tbsp chopped fresh parsley
Freshly ground pepper

Bring large pot of salted water to boil, combine bacon, olive oil, garlic, rosemary, jalapenos and 1/4 c water in large skillet.  Cook over med.-high heat, stirring occasionally, until water evaporates and bacon crisps, about 12 min.  Discard garlic.  Add cognac and cook until it evaporates.  Remove from heat and set aside 1/4 c bacon mix for garnish.
Meanwhile, cook spaghetti in boiling water as label directs.  Mix eggs, cheese, parsley and 1 tsp. pepper in bowl.  Drain pasta, reserving 1/4 c cooking water.
Return skillet to med.-high heat.  Add pasta and toss until heated through, 1-2 min.  Remove from heat.  Whisk reserved pasta water into egg mixture, the quickly pour over pasta and toss to gently cook eggs and make a creamy sauce.  Garnish with reserved bacon mix and more parmesan.
Per serving: Calories 888, fat 50 g(sat. 18g), cholesterol 219 mg, sodium 1,223 mg, carbs 65 g, fiber 3 g, protein 35 g

Oatmeal Cranberry Chocolate Chunk Cookies

2/3 c butter or margarine, softened
2/3 c brown sugar
2 large eggs
1 1/2 c oats
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 5 ounce pkg craisins
2/3 c white or semi-sweet chocolate chips or chunks

Preheat oven to 375.  Using electric mixer, beat butter and sugar in med. mixing bowl until light and fluffy.  Add eggs, mix well.  Combine oats, flour, baking soda and salt in separate bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and chocolate chunks.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 min. or until golden brown. Makes 2 1/2 doz.

Chocolate Mousse Pie

1 (7 oz) milk chocolate candy bar w/almonds

1 1/2 cup mini marshmallows

1/2 cup milk

2 cups heavy whipping cream whipped

1 (9") graham cracker crust or chocolate crumb crust or pastry shell, baked

In heavy saucepan, heat candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool, fold in whipped cream, pour into crust. Refrigerate at least 3 hours.

Pecan Pie

1 cup light brown sugar

1/4 cup sugar

1/2 cup butter

2 eggs

1 Tbsp flour

1 Tbsp milk

1 tsp vanilla extract

1 cup chopped pecans

Preheat oven to 350. Beat eggs until foamy, stir in melted butter. Stir in brown sugar, white sugar and flour; mix well. Add milk, vanilla and nuts. Pour into unbaked 9" pie shell. Bake @300 for 50-60 min. until middle cracks.

Naan

1 (.25 oz) package dry yeast (2 1/4 tsp.)

1 cup warm water

1/4 cup sugar

3 Tbsp milk

1 egg, beaten

2 tsp salt

4 1/2 cup bread flour

2 tsp minced garlic (optional)

1/4 cup butter, melted

Dissolve yeast into warm water, let stand 10 min. until frothy. Stir in sugar, milk, egg, salt and enough flour to make soft dough. Knead 6-8 min. on lightly floured surface until smooth. Place dough in well oiled bowl. Cover w/damp cloth, let rise 1 hour until doubled.

Punch down dough and knead in garlic. Pinch off pieces of dough size of a golf ball. Roll into balls and place on tray. Cover w/towel and allow to rise until doubled in size - 30 min. Preheat grill to high heat.

Roll one ball of dough into thin circle. Lightly oil grill. Place dough on grill and cook 2-3 min. until puffy and lightly browned. Brush uncooked side w/butter and turn over. Brush cooked side w/butter and cook until browned 2-4 min. Finish rest.

Herb Rubbed Sirloin Tip Roast

1 1/4 Tbsp. paprika

1 Tbsp. Kosher salt

1 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. ground cayenne pepper

1/2 tsp. dried oregano

1/2 tsp. dried thyme

2 Tbsp. olive oil

1 (3 lb) sirloin tip roast

Mix paprika, salt, garlic powder, pepper, onion powder, cayenne pepper, oregano and thyme. Stir in olive oil and let sit 15 min.

Preheat oven to 350. Line baking sheet w/foil. Place roast on baking sheet and cover on all sides w/spice mix. Roast 1 hour or to internal temp. of 145. Let sit 15 min. before slicing.

Peanut Butter Fudge

2 cups sugar

1/2 cup milk

1 (7 ounce) jar marshmallow cream

1 1/3 cups peanut butter

Boil milk and sugar in large saucepan 4-5 min. over med. -high heat. *stir entire time. Take off heat and immediately stir in marshmallow cream and peanut butter. Pour and spread into 9x9 baking dish. *9X13 if layering. Cool completely before cutting - still pretty soft.

*3/4 cup evaporated milk instead of regular milk

*4 large marshmallows = 1 oz. marshmallow cream

Utahna's English Toffee

1 cup butter

1 cup sugar

3 Tbsp water

1 cup toasted pecans broken in pieces - toast in 350 oven for 10 min. Or crushed, toasted almonds

1/4 cup milk chocolate chips

Place toasted pecans in 8X8 pyrex pan. Put butter, sugar and water in med. heavy sauce pan and cook on high. Break butter in small pieces in sauce pan. Stir w/wooden spoon throughout cooking time. Should appear fluffy at all times. Cook until it turns an amber color, starts to leave the sides of the pan and is slightly smoking. Take off heat and turn immediately over onto prepared nuts. The cooking time is short (7-8 min. w/gas and 10-11 min. w/electric). Let toffee cool 2-3 min. then sprinkle w/chocolate chips. When melted, swirl w/knife. Let chocolate dry - several hours. Turn over toffee on waxed paper and break into pieces.

Strawberry Pie

1 qt (2lbs) fresh strawberries

1 cup sugar

3 Tbsp cornstarch

juice of 1/2 lemon

1 unbaked pie crust

1/2 cup whipping cream

Wash and hull berries. Chop 1/2 of berries into small pieces. Place chopped berries in saucepan and cook over med. heat. Mix sugar and cornstarch in bowl, add to pan w/berries. Add lemon juice and cook on low for 10 min. or until mixture thickens. Remove from heat.

Cut remaining berries in half and mix w/cooked mixture.

Preheat oven to 425. Place pie crust into 9 or 10" pie plate. Flute edges. Prick w/fork all over, 40 times. Place piece of foil in crust, lightly pressing around inside bottom edge of crust. Fill w/dried beans. Bake 10 min. Remove from oven and remove beans and foil. Return to oven and bake 5 min. until edges are golden.

Pour strawberry mix into baked shell. Chill in fridge for 2 hours or until set. Serve w/whipped cream.

Stir Fried Beef w/green beans and peanut sauce

2 large egg whites

1 tsp sesame oil

2 Tbsp cornstarch

Kosher salt and black pepper

1 lb boneless beef top round, sliced paper thin against grain

8 fresh chives minced

1/2 cup peanut oil

1 inch piece fresh ginger, peeled and minced

2 garlic cloves, minced

2 green onions, white and green parts, chopped

1 dried red chile

3/4 lb green beans, halved on the bias

1/2 cup chicken broth

2 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp sugar

3 Tbsp creamy peanut butter

2 strips orange peel

1/4 cup roasted peanuts, chopped

Whisk egg whites, sesame oil, and 1 Tbsp cornstarch until foamy. Season with salt and pepper. Add beef and chives, toss to coat in marinade and put in fridge for 30 min. Pour peanut oil in large skillet and place over high heat. When oil is smoking hot, add 1/2 of the beef. (if you fry all meat at once oil temp. will drop and beef will stew instead of crisp). Fry 2 min. then put on paper towel to drain. Repeat w/remaining beef. Drain all but 2 Tbsp of hot oil into container.

Stir fry ginger, garlic, green onions and chile in remaining oil until they perfume. Add green beans; season w/salt and pepper. Stir fry beans for 2 min. until crisp tender; remove from pan. Mix chicken broth with remaining Tbsp cornstarch to make slurry and add to pan. Add soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until sauce is thick, 5 min. Return beef and beans to pan, tossing to coat in sauce. Garnish with peanuts and serve with rice.

Inside Out Chicken

4 (8oz) split chicken breasts

1/2 cup minced sun-dried tomatoes

2 minced garlic cloves

1/2 cup shredded mozzarella

1/2 cup shredded parmesan

1/4 cup bread crumbs

2 Tbsp capers

1 Tbsp caper juice

4" sprig fresh rosemary, minced

(or 2 tsp dried and minced rosemary)

1/2 tsp salt

Mix tomatoes, garlic, mozz., parmesan, bread crumbs, capers, caper juice, rosemary and salt. Separate stuffing into 4 equal parts. Cut chicken breast in half horizontally - don't slice all the way through. Pack 1/4 of stuffing into ball and put ball in middle of chicken breast - seal w/toothpicks. Bake @400 until cheese stuffing reaches 165 degrees (30 min.)

Jenny's Phad Thai

1/2 lb rice noodles

1/2 c cut up chicken

1 clove garlic mashed

1 egg

3 Tbsp soy sauce

2 1/4 Tbsp oyster sauce

2 1/4 Tbsp ketchup

1/4plus1/8 cup sugar

1 1/2 Tbsp oil

bean sprouts/green onion

peanuts ground

Soak noodles 2 hours, cut chicken thin. In pan put oil to cover bottom. Add mashed garlic. When oil is hot and garlic is golden add meat. When chicken is a little cooked add 1 egg - separate from chicken in pan until egg cooks. Add sugar and sauces (already mixed together). Add noodles, add sprouts and peanuts. *Have heat on all the time.

Slow Cooker Lemon Garlic Chicken

1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs skinless boneless chicken breast halves
2 Tbsp butter
1/4 c water
3 Tbsp fresh lemon juice
2 cloves garlic minced
1 tsp chicken bouillon granules
1 tsp chopped parsley

Mix oregano, salt and pepper. Rub mixture into chicken. Melt butter in skillet on med heat. Brown chicken in butter 3-5 min on each side. Place in slow cooker.
In same skillet mix water, lemon juice, garlic and bouillon. Bring to boil, pour over chicken. Cover and cook on high 3 hours or low 6 hours. Add parsley 15-30 min. before end of cook time.

Ranch Cheeseball

1 8oz cream cheese
2 c cheese (shredded)
1/4 pkg ranch dip (not dressing)
1 green onion chopped

Mix, cover 2/sliced or chopped almonds

Jenny's Pizza

Crust for 1 Pizza
1 1/2 c warm water
1 Tbsp yeast - put in water and let dissolve
Add: 1 Tbsp sugar
1 tsp salt
4 c flour
Mix and put on pizza pan.

Crust for 2 Pizzas
In a bowl: 5 c flour
2 tsp salt
1 egg
1/2 c sugar
5 tsp fast acting yeast
2 c hot water
Mix. Add 1-2 more cups of flour until ready to roll out.

Top w/kraft bbq sauce, cook chicken and spread chunks around, cook bacon, add red onions and cheese. Bake at 425 for 15 min.

Guay Taew Pad Kee Mao (drunken noodles)

2 Tbsp oyster sauce
2 tsp sugar
3 tsp sweet soy sauce
1 Tbsp oil
2 Tbsp soy sauce
1 tsp garlic
1 Thai chili
3 mushrooms
4-5 baby corn
102 branch Thai basil
5 oz chicken cut thin
10 oz fresh rice noodle (wide) -prep by pulling apart

Heat oil add garlic and chili. Add chicken, cook until almost done. Add mushrooms and corn. Stir to cook vegetables. Add noodles, stir. Add sauces (already mixed together) and mix. Add basil, stir lightly.

German Pancake

6 eggs
1 c milk
1 c flour
1/2 tsp salt
1/4 c butter melted

Buttermilk Syrup:
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
powdered sugar

Blend eggs, milk, flour and salt until smooth. Pour butter into ungreased 13 X9X2 inch baking dish, add batter. Bake uncovered at 400 for 20 min. In saucepan mix first 5 syrup ingredients, bring to boil. Boil 7 min. Remove from heat and stir in vanilla. Dust w/powdered sugar.

1 Minute Cake

2 Tbsp flour
1 Tbsp sugar plus 1 tsp sugar
1/4 tsp baking powder
2 tsp cocoa powder
1 pinch salt
2 Tbsp milk
1/4 tsp vanilla extract
3/4 tsp oil

Mix dry ingredients. Add milk, vanilla and oil until blended. Spray microwave safe cup w/cooking spray. Pour batter into cup. Microwave 1 min.

Chicken Satay Stir-Fry

3 3/4 c water
2 oranges zested
2 c jasmine rice, rinsed
2 tbsp canola or safflower oil, 2 turns of the pan
1 1/2-1 3/4 lbs chicken breast tenders, 2 pkg sliced on angle into bite size pieces
3 cloves garlic, crushed
1 med yellow skinned onion sliced
1 red bell pepper seeded, quartered and sliced
1 c shredded carrots
6 scallions cut on angle into 2 inch pieces
1 c snow peas

Satay Sauce:
4 rounded Tbsp chunky peanut butter
3 Tbsp dark soy Tamari
3 Tbsp honey
1 inch ginger root peeled and minced
1 clove garlic crushed
1 tsp crushed red pepper flakes
1/2 orange juiced

Garnish:
2 oz (1/4 c) chopped peanuts
2-3 Tbsp chopped cilantro leaves
2-3 Tbsp chopped basil leaves

Heat water w/orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce to simmer. Cook rice until tender (18 min). Fluff w/fork.
For stir fry, heat large nonstick skillet over high heat. Add chicken, garlic and onion, stir fry 3 min. Add remaining vegetables and stir fry 5 min more. Heat all ingredients for sauce together in small pot over low heat, stirring sauce until all ingredients are combined. Transfer stir fry to large platter and pour sauce evenly over chicken and vegetables. Sprinkle platter with nuts, cilantro and basil. Serve rice in separate dish w/ice cream scoop.

Cafe Rio Pork

Night Before:
3 1/2 -4 lbs pork roast
2 Tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix and put on pork. Cook on low overnight.

Next Morning:
Shred pork, remove bones and fat. Put back in crock pot.
Add:
1 can coke
1 c chicken broth
2 cloves garlic minced
1 small onion chopped

Keep on low until ready to serve. An hour before serving add 1 c brown sugar.

Cafe Rio Rice

3 c water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can green chilies
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 c minute rice

Blend cilantro, chilies and onions in food processor. Bring water to boil and add all ingredients. Simmer covered for 30 min.

Cafe Rio Dressing

1 buttermilk ranch dressing packet
1 c buttermilk (1 c milk and 1 Tbsp vinegar)
1 c mayo
1/2 bunch cilantro
1 clove garlic
juice of 1 lime (1 Tbsp lime juice)

Blend well in food processor or blender. Refrigerate 1-2 hours.

Cafe Rio Chicken

1 small bottle Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic minced
5 lbs chicken breast

cook all ing. in crock pot for 4 hours, shread meat and cook 1 more hour.

Herbed Monkey Bread

1 stick butter melted plus 1/4 c melted butter plus more for pan
1 c grated parmesan plus more for sprinkling
2 tsp dried italian seasoning
2 pkg biscuits

Preheat oven to 400. butter 12 c bunt pan. In small bowl mix cheese and Italian seasoning. Roll each biscuit into ball. Dip each piece in melted butter then coat w/cheese mix. Place dough into pan; overlapping will occur. Bake bread, 30-35 min. Cover w/foil during last 10 min. Let cool in pan 10 min. Invert bread on serving plate
*cook 10-13 min. Try 15 in gas oven.

Carol's Chicken Salad

1/2 c mayo
1/2 tsp salt
3/4 tsp poultry seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper
1 Tbsp lemon juice
3 c diced, cooked chicken
1/2 c chopped celery
1/2 c chopped green onions
1 (8 oz) can water chestnuts, chopped
1 1/2 c diced swiss cheese
1 1/2 c halved green grapes

In med bowl mix mayo, salt, poultry seasoning, onion powder, garlic powder, pepper and lemon juice. In large bowl, mix chicken, celery, green onions, water chestnuts, swiss cheese, and grapes. Add mayo mix and stir to coat. Chill until serving.

Lemon Poppy Seed Bunt Cake

1/4 c poppy seeds
1/4 c milk
1 (18.25 oz) pkg lemon cake mix
1 (3.4 oz) pkg instant lemon
pudding mix
1 c water
1/2 c oil or 1/4 c plus 1 c applesauce
4 eggs

Soak seeds in milk for 2 hours. Preheat oven to 350. Grease and flour 10 inch bunt pan. In large bowl, mix cake mix and pudding mix. Make well in center and pour in water, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 min. on med. speed. Blend in poppy seed mixture. Pour batter into prepared pan. Bake for 60 min. or until toothpick comes out clean. Let cool 10 min. then turn out onto wire rack and cool completely.
For glaze use thinned buttercream frosting w/no lemon

Tandoori Chicken Kabobs

1 lb chicken breast cut into strips
2 Tbsp oil divided
1 tsp garlic
1 1/2 tsp garam masala
1 tsp grated ginger
8 oz asparagus spears
1 pkg (8 oz) cooked brown rice (or long grain and wild rice)
1 container (6 oz) plain yogurt
1 Tbsp lime juice

Toss chicken with 1 Tbsp oil, garlic paste, garam masala and ginger. Thread each piece on skewer (soak wooden ones in water for 30 min. first). Coat asparagus with remaining oil. Put skewers and asparagus on rack of grill over med. heat for 10 min. turning occasionally. (cook uncovered if you're using coals but put top down on gas grill). Heat rice according to package directions. Cut asparagus into 2 inch pieces and mix into rice. Mix yogurt and lime juice together and serve on the side.

Moroccan Chicken

1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
4 skinless, boneless chicken breast halves
1 Tbsp. oil
1 pkg. (6 oz.) tomato-lentil couscous (or olive oil and garlic couscous
1 pkg. (6 oz.) fresh baby spinach

Mix cumin, salt, and cinnamon and sprinkle over chicken. Heat oil in skillet on med. Add chicken and cook 8-12 min. or until done, turning once. Prepare couscous according to directions on package. Transfer chicken to serving platter. Start cooking spinach in same skillet stirring often, for 1-2 min. or until it begins to wilt. Blend in the cooked couscous. Serve as side dish with chicken. Makes 4 servings.

Chicken and Dumplings

4 Tbsp. butter

1 onion - chopped

2 cans chicken broth (3 cups)

1/2 Tbsp. dried parsley

1 1/2 tsp. black pepper

3/4 Tsp. ground allspice

1 can refrigerated biscuits

2 Tbsp. flour

1 Tbsp. oil

3 lbs. chicken cut up

3 stalks celery

3 carrots peeled and sliced

salt to taste

1/2 cup heavy cream

In large skillet brown onion in butter and oil until tender, then brown chicken parts and place all in 6 qt. crockpot. Add remaining ingredients except cream, flour and biscuits. Cook on high 2 1/2 - 3 hours, or on low 5-7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 min. until they are firm. Return chicken meat to crockpot after deboning and serve.

Quick Beef Lo Mein

3 Tbsp. soy sauce

1 Tbsp. brown sugar

1 Tbsp. oyster sauce

2 Tbsp. sweet chili sauce

4 cups whole wheat spaghetti, cooked - 1/2 box

2 tsp. dark sesame oil

2 Tbsp. peanut oil

1 Tbsp. fresh ginger, peeled and minced

4 garlic cloves, minced

carrots, green onions

1 medium onion, cut in half and thinly sliced

1 lb. flank steak, cut in long, thin strips

In small bowl mix first 5 ingredients. Combine pasta and sesame oil in a bowl, tossing well to coat. In a large skillet over med. - high heat, saute ginger, garlic, broccoli and onion for 5 minutes in peanut oil. Add steak and saute for 5 more minutes or until cooked through. Add pasta and soy sauce mix to skillet and cook 1-2 minutes, stirring constantly. Garnish as desired.

Cake Mix

1/2 cup flour

3 eggs

1/4 cup water

1/2 cup oil

1 1/4 cup sour cream

1 1/2 tsp. flavoring

Will be thick, bake, let cool until just a little warm. Wrap well in saran wrap or airtight container. Let sit overnight and frost the next day.

Pepperide Chicken

8 chicken breasts - cut up

swiss cheese

1 can cream of chicken soup

1/3 cup water

1 cup stuffing mix

1/4 cup melted butter

Place chicken in 9X13 baking dish. Cover with swiss cheese slices. Mix soup and water. Pour over chicken. Sprinkle stuffing on top. Drizzle butter on top. Bake at 350 for 50-60 min.

Jenny's Curry

1 1/2 cup chicken (cubed)

1 14oz. can coconut milk (mae ploy)

1 Tbsp. green curry paste

1 1/2 Tbsp. oil

1 Tbsp. sugar

1/2 cup frozen peas

1/2 Tbsp. fish sauce

lime

In pan, put oil to cover bottom. When oil is hot, put chicken in pan. When chicken is mostly cooked add curry paste. When paste is mixed, add 1/2 can coconut milk. Let simmer til boils. Add rest of coconut milk. Let simmer again. Add frozen peas. Add sugar and fish sauce and let simmer. At end, squeeze 1/4 of lime (optional).

Mediterranean Style Chicken

Cook 4 boneless chicken breasts and remove from skillet. Add 1 can Italian style diced tomatoes undrained plus 1/2 cup chopped olives and 1 Tbsp. lemon zest. Cook 4 min., stir often. Return chicken to skillet, cook 1 min. Top with cheese, serve over penne pasta

Waikiki Meatballs

1 1/2 lb. hamburger

2/3 cup cracker crumbs

1/3 cup minced onions

1 egg

1 1/2 tsp. salt

1/4 tsp. ginger

1/4 cup milk

Mix - roll into balls. Cook in skillet - remove and keep warm. Pour grease from skillet.

Mix: 2 Tbsp. corn starch

1/2 cup brown sugar

Stir in can of pineapple tidbit syrup

Add: 1/3 cup vinegar

1 Tbsp. soy sauce

Pour mixture into skillet, bring to a boil. Boil and stir 1 min. Put meatballs in w/can of pineapple tidbits. Add 1/3 cup chopped green pepper. Serve over rice.

Japanese Very Light Tempura Batter

1 egg

1 cup cold water

1/8 tsp. baking soda

3/4 cup flour

Break egg into bowl containing iced water and whisk until frothy. Add baking soda and flour. Beat until flour is just mixed in. Don't overbeat. Batter should be so thin that the merest wisp clings to the vegetables dipped in it. If it seems too thick, add a little more iced water, and keep the batter cold.

Rice Noodle With Soy Sauce (Kwaytiow Phad Si-Ew)

2 1/2 Tbsp. Thai dark sweet soy sauce

1 Tbsp. fish sauce

4 Tbsp. vegetable oil

1 Tbsp. chopped garlic

4 cups Chinese broccoli cut into 2 inch strips

1/2 lb. sliced beef or pork

1 lb. big flat rice noodles

2 beaten eggs

2 Tbsp. sugar

Heat wok or frying pan and add 2 Tbsp oil-swirl to coat surface. Fry garlic until it turns golden. Add broccoli and stir fry until tender. Add more oil and stir fry beef or pork until cooked. Add 1 tsp. fish sauce and sugar and stir fry. Remove from wok to platter. Add 1 Tbsp. oil to wok and heat 10 sec. then fry noodles and toss until separated. Add soy sauce and fish sauce and stir-fry. Push noodles to one side and add 1 Tbsp. oil in center of wok. Add eggs. Cook without stirring for 25 seconds. Scoop and toss everything, scrambling eggs and mixing everything together. Add cooked meat, broccoli and stir fry for 1 min. Remove to heated platter and serve(for 4).

Easy Pesto

1/4 cup almonds

3 garlic cloves (2large)

1 1/2 cups fresh basil leaves

1/4 cup grated parmesan cheese

1/2 cup olive oil

salt and pepper to taste

Preheat oven to 450. Place almonds on cookie sheet and bake 10 min. or until lightly toasted. In food processor, combine toasted almonds, garlic, basil, olive oil, salt and pepper. Process until a coarse paste is formed.

*make 3 batches at a time in blender - use 1/4 cup less olive oil. 5 garlic cloves.

Spencer's Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup butter

2 cups brown sugar

3 eggs

2 tsp. vanilla

2 cups creamy peanut butter

2 cups flour

2 cups oats

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 pkg. chocolate chips

1 pkg. peanut butter chips

Preheat oven to 350. Cream butter and brown sugar, add eggs, vanilla, and peanut butter. Add remaining ingredients. Bake 9-11 min. until golden brown.

Garlic Prime Rib

1 (10 lb.) prime rib roast

10 cloves garlic, minced

2 Tbsp. olive oil

2 tsp. salt

2 tsp. pepper

2 tsp. dried thyme

Place roast in pan w/fatty side up. In small bowl, mix together garlic, olive oil, salt, pepper and thyme. Spread mixture over fatty layer of roast and let roast sit out until it's room temperature, no longer than 1 hour.

Preheat oven to 500 degrees. Bake roast for 20 min. in preheated oven, then reduce temp. to 325 and continue roasting for 60-75 min. The internal temp. should be 145 for medium rare.

Allow roast to rest for 10-15 min. before carving to retain juices.

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices

1 onion sliced into rings

salt and pepper *not too much pepper

3 Tbsp. butter

3 Tbsp. flour

1/2 tsp. salt

2 cups milk

1 1/2 cups shredded cheddar cheese

Preheat oven to 400. Butter a 1 qt. casserole dish. Layer 1/2 of the potatoes into bottom of the preheated casserole dish. Top with the onion slices, and add the remaining potatoes. Season w/salt and pepper. In a medium saucepan, melt butter over med. heat. Mix in flour and salt and stir constantly w/whisk for 1 min. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30-60 sec. Pour cheese over potatoes and cover dish with foil. Bake 1 1/2 hours in preheated oven.

Classic Peanut Butter Cookies

1 cup unsalted butter

1 1/2 cup crunchy peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. baking soda

1 tsp. vanilla

Cream together butter, peanut butter and sugars. Beat in eggs. In separate bowl, sift together flour, baking powder, baking soda and salt. Stir into batter. Refrigerate batter for 1 hour. Roll into 1 inch balls and put on baking sheet. Flatten each ball w/fork, making criss-cross pattern. Bake in preheated 350 oven for about 9 min. or until cookies begin to brown.

Chocolate Chip Cookies

1 1/2 (3 sticks) unsalted butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
2 egg
4 tsp. vanilla
4 cups flour
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
2 cups chocolate chips

Preheat oven to 350. Use paddle attachment and mix butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Bake 8-10 min. until barely golden brown around edges.

Glazed Lemon Scones

Scones:
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
Finely grated zest of 1 lemon
3 Tbsp. cold unsalted butter, cut into 1/4 inch pieces
1 cup heavy or whipping cream plus a little for brushing
1 egg yolk, beaten slightly
1/2 tsp. vanilla extract

Lemon Glaze
1 cup confectioner's sugar
1 tsp. fresh lemon juice
1/2 tsp. lemon extract
1 Tbsp. melted butter
2 Tbsp. heavy or whipping cream

Heat oven to 400. Grease large, heavy baking sheet and set aside. Sift flour, sugar, baking powder and salt into large bowl. Add lemon zest and toss mixture with hands. Using fingertips rub butter into dry ingredients until mixture resembles fine crumbs. Make a well in center of dry ingredients. Pour in cream, yolk and vanilla extract and use fork to blend liquids within the well. Use a wooden spoon to combine all ingredients, just until dough holds together. Scrape dough onto flour-dusted surface and, using floured hands, knead gently three or four times to form a ball. Flatten ball into disk 3/4 inch thick, cut it like a pie - 8 wedges. Transfer pieces to baking sheet, leaving at least 1/4 inch between them. Brush tops lightly with cream. Bake scones in center of oven until golden brown, about 16-18 min. Allow them to cool on the sheet for a few min. and transfer them to wire rack.
Glaze: Combine all ingredients into small mixing bowl and whisk them until mix is smooth. If necessary, thin glaze with water, stirring in no more than 1/2 tsp. at a time. When scones have cooled for another 10 min. drizzle each one generously with glaze. Makes 8 scones.

Bonnie's Salsa

6 tomatoes
2 cucumbers
6 green onions
2 pkg. Italian salad dressing mix
2 Tbsp. vinegar
1 Tbsp. oil

Chop tomatoes, cucumbers and green onions. Combine all ingredients.

Potato Casserole

1 pkg. hash browns
combine 1 square margarine, 2 cans cream of chicken soup, 1 pint sour cream, 1 1/2 cup grated cheese, 1 small onion grated. Pour over potatoes, cover with grated cheese. Bake uncovered @350 for 45 min.

No Boil Lasagna

2 containers ricotta cheese (15 oz. each)
2 cups shredded moz. cheese
1/2 cup grated parm. cheese
2 eggs
2 jars spaghetti sauce
12 uncooked lasagna noodles

Combine ricotta cheese, 1 cup moz. cheese, 1/4 cup parm. cheese and eggs. In a 13X9 baking dish. Spread 1 cup spaghetti sauce. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta mixture. Repeat. Top with remaining 4 uncooked noodles and 2 cups sauce. Cover tightly with alum. foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake 10 min. longer uncovered. Let stand 10 min. before eating.
Note: you can also add hamburger or spinach, etc. to it. You can use cottage cheese instead of ricotta.

Shepherd's Pie

1 bag frozen mixed vegetables
1 pkg. brown gravy mix
1 lb. browned hamburger
cheese
mashed potatoes

Cook vegetables according to package. Add meat and gravy. Top with mashed potatoes and cheese. Bake until cheese is melted.

Chicken and Broccoli

1 pkg. frozen broccoli
3-4 chicken breasts or tenders
1 can cream of chicken soup
1/2 cup milk
1/4 tsp. curry powder
1/2 cup mayo
1/2 tsp. lemon juice

Boil chicken in salted, buttered water until cooked. Cut into pieces. Cook broccoli in microwave. In bowl, mix soup, mayo, milk, lemon juice, and curry powder. Butter casserole dish. Place broccoli in bottom and then chicken. Pour sauce over top and cover everything. Can cover with crushed cornflakes. Bake @350 for 30 min. uncovered.

Breakfast Burrito

4 flour tortillas
4 eggs
1 large tomato, diced
salsa
1/2 lb. sausage
1 large potato peeled and grated
1 cup cheese, grated

Cook sausage, add potatoes, cook til brown. Warm tortillas. Scramble eggs. Divide all ingredients evenly among the flour tortillas. Season with salsa. Fold tortillas and serve immediately.

Chicken Chili

Mix: 4 cans white beans (7 cups)
2 cans chicken broth
bring to a boil - simmer 30 min.
add: 1/4 cup onions
3-4 chicken breasts (cooked and shredded)
1/4 cup diced chilies
3 cloves minced garlic
1/2 tsp. oregano
1/2 tsp. cumin
1 pinch cayenne pepper

Mix - simmer for 30 min. Add 1 cup sour cream and 2 cups Monterrey jack cheese. Stir until melted.

Chicken Oriental Salad

2 chicken breast halves (or 2 cans chicken)
2 Tbsp. slivered almonds - toasted
1 head cabbage - chopped
2 green onions - sliced
1 pkg. ramen noodles, chicken flavor
2 Tbsp. toasted sesame seeds
1 Tbsp. sugar
1/2 cup oil
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. vinegar

Combine chicken, cabbage, almonds, and uncooked noodles. Put seasoning envelope in glass jar with sugar, oil, salt, pepper and vinegar - shake until blended. Pour over salad, toss. Cover and refrigerate for at least 2 hours.

Kiwi Strawberry Spinach Salad

12 cups freshly torn spinach
2 pints fresh strawberries, halved
4 kiwi fruit, peeled and cut into 1/4" slices
1/3 cup sugar
1/4 cup olive oil
1/4 cup raspberry vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
2 green onions, chopped
2 Tbsp. sesame seeds, toasted
1 Tbsp. poppy seeds

In large salad bowl, combine spinach, strawberries and kiwi. In a blender or food processor, combine sugar, olive oil, vinegar, paprika and Worcestershire sauce. Cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour over the salad and toss to coat. Serve immediately. Makes 12 servings.

Chinese Noodle Salad

1 can tuna, drained
1/2 c. grated carrots
1 c. chopped celery
1/4 c. onion, chopped
1 c. miracle whip
1 small can chinese noodles

Mix all ingredients but the noodles together. When ready to serve put noodles in.

French Bread or Scones

2 1/2 cups hot (tap) water
2 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. oil
2 pkg. yeast (2 Tbsp.)
3 cups flour

Mix 2-3 min. Add 3 more cups of flour. For scones let rise 5-10 min. Makes 2 loafs.

Becky's Breadsticks

1/2 cup warm water
1 Tbsp. yeast
1/2 cup sugar
1/2 cup oil
2 eggs
1 tsp. salt
5 cups flour
2 cups milk scalded and cooled for 5 min.

Stir and let raise 20 min. Press into greased cookie sheet with lip. Brush with butter and cut with pizza cutter. Let raise until doubled. Sprinkle with garlic salt, parsley and Parmesan cheese. Bake @ 400 for 12-15 min.

Whole Wheat Bread

1 cup milk
1 cup water
1/2 cup honey
3 Tbsp. margarine
2 cups flour
1 cup whole wheat flour
2 pkg. yeast (2 Tbsp.)
1 egg
1 Tbsp. salt
1 1/2 cup whole wheat flour
1 1/2 - 2 cups flour

Heat water, milk and honey and margarine. Then add rest of ingredients. Knead 3 more min. Let rise once, put in loaf pan, let rise, cook at 350 for 40 min.

Orange Julius

3 oz. orange juice
1/2 c. water
1/2 c. milk
1/4 c. sugar
1/2 tsp. vanilla

5-6 crushed ice cubes. Mix in blender.

Sugar Cookies

2 cups butter (no sub.)
2 cups powdered sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 Tbsp. baking soda
3/4 Tbsp. baking powder
5 cups flower
Cream above ingredients until fluffy

Refrigerate for 1 hour before rolling out. Bake @ 325 for 12-15 min.

Glaze: 2 cups powdered sugar
1 Tbsp. butter
1 tsp. almond extract
water

Oreo Cookies

2 chocolate cake mixes
1/2 cup shortening (or butter0
2 tsp. vanilla
4 eggs

Mix above ingredients (use hooks). Roll into 1/2 inch balls. Cook for 3 min. @ 350.

Filling: 1 tsp. vanilla, 1 lb. powdered sugar (about 2 cups), 1 square butter (don't melt), 1 8 oz. cream cheese.
Whip until fluffy

Snow Cream

1-3 cups snow
1/2 cup whipping cream
1 Tbsp. sugar
2-3 drops vanilla flavoring

In a separate bowl, mix cream, sugar and vanilla. Slowly add snow to desired consistency.

Pumpkin Bars

4 eggs
1 2/3 cup sugar
1/4 cup oil
1 16 oz. can pumpkin (2 cups)
2 cup flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

Mix eggs, sugar, oil and pumpkin. Add dry ingredients and mix thoroughly. Spread butter in ungreased 15X10X1 baking pan. Bake @350 for 25-30 min. Cool, frost with cream cheese frosting.

Frosting
1 pkg. cream cheese - softened
1 stick margarine - softened
1 tsp. vanilla
2 cups powdered sugar (or whatever it takes to get the consistency you want)

Almost Candy Bars

1 chocolate cake mix
1/2 cup butter or margarine
butterscotch chips
semi-sweet chocolate chips
coconut
nuts
sweetened condensed milk

Combine cake mix and butter with a fork or pastry blender until crumbly. Press into bottom of 9X13 pan. Sprinkle butterscotch chips and semi-sweet chips and coconut and nuts evenly on top of cake mix. Top with sweetened condensed milk (evenly covered). Cook at 350 for 20-30 min. or until light brown on top.

Mayonnaise Cake

2 cups flour
2 cups sugar
3 eggs
5 Tbsp. cocoa
1 cup cold water
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 cup mayo

Beat eggs, sugar, mayo, vanilla and water. Add rest of ingredients. Beat for 3 min. Bake @350 for 40-50 min. 20 min. if jelly roll.

No Bake Cookies

2 cups sugar
2 cups oats
1/4 cup butter
1/2 cup chunky peanut butter
1/2 cup milk
1 Tbsp. vanilla
4 Tbsp cocoa

Combine sugar, butter, milk and cocoa and boil for 2 min. Stir in oats, peanut butter and vanilla. Put on waxed paper to cool.

Ice Cream Dessert

3 cups Rice Krispies
1 1/2 cubes margarine
1 1/2 cup brown sugar
1 1/2 cup chopped nuts
1 1/2 cup coconut

Melt butter and add brown sugar. Add rest and mix. Put 1/2 in bottom of 9X13 pan. Press. 1/2 gallon ice cream - soft but not liquid. Put in freezer. Crumble remaining on top.
In sauce pan: 1 pkg. danish dessert (big pan), 1 pkg. frozen berries, 1 cup water. Cook and cool (do not refrigerate). Cut in squares, put sauce over top.

White Chocolate Popcorn

1/2 cup uncooked popcorn kernals
1 Tbsp. oil
1 lb. bag vanilla melting wafers

Pop popcorn and set aside. Melt wafers in microwave on defrost. Stir until smooth, coat popcorn with mixture and spread out on waxed paper to cool.

Corn Pop Treats

3 cubes butter (no sub.)
2 cups sugar
3/4 cup Karo syrup
2 bags corn pops

Cook first 3 ingredients to soft ball stage. Pour over pops and nuts at the same time.

Double Layer Pumpkin Pie

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 tub (12 oz) whipped cream - thawed, divided
2 graham pie crusts (6 oz)
1 cup milk
1 can pumpkin (15 oz - 2 cups)
2 pkg. (4 serving size) Jello instant pudding
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust. Pour 1 cup milk into the bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 min. or until well blended (mixture will be thick) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in fridge. Makes 10 servings.

Chex Mix - Sweet

1 large box (17 oz.) Rice Chex
1 large bag coconut
1 bag slivered almonds

Bring to a boil:
1 1/2 c. sugar, 1 1/2 c. white Karo syrup, 2 cubes margarine
Boil 2 min., add 1 tsp. vanilla and pour over Chex mixture

Chocolate Sauce for Ice Cream

3 squares chocolate or 7 Tbsp. cocoa
1 3/4 cup cream or milk
1 cup sugar
1/4 cup flour
1/4 tsp. salt

Mix sugar, flour and salt. Stir in milk. Cook until it boils, then take off heat and add 1 Tbsp. butter or margarine and 1 tsp. vanilla.

Saltine Chocolate Pieces

1 sleeve (about 37) Kroger Saltines
3/4 cup brown sugar
1 cup butter
12 oz. (2 cups) semi-sweet chocolate chips
3/4 cup chopped nuts

Preheat oven to 400. Line a 10X15 in. cookie sheet with foil. Spray very lightly with cooking spray. Cover cookie sheet with saltines. Boil sugar and butter for 3 in. Pour mixture over saltines and spread evenly. Bake at 400 for 5 min. Remove from oven.

Sprinkle with chocolate chips. Let set 1 min. then spread melted chips with spatula. Sprinkle 3/4 cup chopped nuts over this and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen. Yield: 30 pieces.

Peppermint Pattie Poke Cake

Cake
1 box Betty Crocker Supermoist triple chocolate fudge cake mix
water, vegetable oil and eggs called for in cake mix directions

Filling
1 box (4-serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp. peppermint extract

Frosting
1/4 tsp. peppermint extract
1 container Betty Crocker whipped milk chocolate frosting
3/4 cup coarsly chopped chocolate covered peppermint patties (8 candies)

Heat oven to 350. Make cake as directed for 13X9 inch pan. Cool 15 min. Poke top of warm cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat filling ingredients with wire whisk about 2 min. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled. Stir 1/4 tsp. peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store loosely covered in refrigerator. 15 servings

Cocoa Brownies

2/3 c. flour
1/2 tsp. baking powder
2 eggs
1 tsp. vanilla
1/3 c. cocoa
1/2 tsp. salt
1 c. brown sugar
1/3 c. oil

Mix flour, cocoa, baking powder and salt. Slightly beat eggs, stir in sugar. Add vanilla and oil. Mix well. Stir in flour mixture. Spread in greased shallow 11X7 or 9 in. square pan. Bake @ 350 for 22-25 min. Cool in pan. 20-24 brownies.

Cinnamon Bunt Cake

yellow cake mix
1 pkg. vanilla instant pudding (small pkg. 1/2 cup)
8 oz. sour cream
3/4 cup water
4 eggs
1/4 cup oil
3 Tbsp. flour

Beat together. Grease pan well. Mix cinnamon and sugar in pan. Pour 1/2 batter in pan, put more cinnamon and sugar. Top with rest of batter, top with cinnamon and sugar. Bake @ 350 for 45 min. - 1 hour. Cool inverted.

Truffles

2 cups milk chocolate chips (1 1/2 lbs.)
1/2 pint whipping cream
5 drops Peppermint oil

Melt chocolate, scald cream and cool to lukewarm. Beat chocolate and cream about 3 min. Add peppermint and beat 1 minute. Pour into saran lined 8X8 pan. Chill and cut.

Chicken Angelo

4 chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
6 slices Muenster cheese (approx.)
1 can cream of chicken soup
1/4 cup water

Preheat oven to 350. Dip chicken breasts in egg then roll in bread crumbs to coat. Brown in skillet with olive oil. Lay in 9X13 inch baking dish. Layer cheese on chicken. Spread soup mixed with water on chicken. Bake covered in oven for 30 min. Remove cover and bake for another 20-30 min. until juices run clear.

Hershey's Perfectly Chocolate Cake

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
"perfectly chocolate chocolate frosting"

Heat oven to 350. Grease and flour 2 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. or until toothpick comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost. 10-12 servings.

Cupcakes: line 2-1/2 in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 for 22-25 min. cool, frost. About 30 cupcakes.

Perfectly Chocolate Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.

Manicotti

1 pkg. manicotti tubes
1 pkg. (15 oz. or 1 3/4 c.) ricotta cheese
2 cups mozz. cheese and more for top
1/2 cup grated parm. cheese
2 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 lb. hot italian sausage
1 jar spaghetti sauce
1 jar Alfredo sauce

*cook manicotti for 4 min. or boil water, place manicotti in and remove from heat. Let sit 5 min.
Lightly grease 9X13 baking dish. Cook sausage, add spaghetti sauce. Spread over bottom of pan. Mix all other ingredients (except manicotti and alfredo sauce). Put in ziplock bag and cut corner off. Pipe cheese mixture into manicotti tubes. Place in single layer over spaghetti sauce. Cover with alfredo sauce. Bake covered @ 350 for 20 min. Remove tin foil. Add more cheese on top. Cook 10 more min. uncovered or until cheese is bubbly.

Christmas Fudge

1 can evaporated milk (not fat free)
1 1/2 cups frozen small marshmallows
20 Symphony chocolate bars (about 2 super big)
1 cup butter chunks
1 pkg. (12 oz.) milk chocolate chips
4 cups sugar
2 1/2 cups mini marshmallows
2 tsp. vanilla

Mix bars, chocolate chips, butter in large bowls and set aside. In saucepan mix sugar, milk, 2 1/2 cups marshmallows. Bring to boil stirring constantly. Boil for 6 min. Pour over bars, chips and butter. Beat by hand until well mixed. Add vanilla and marshmallows. Pour into 9X13 pan. Cover and refrigerate.
*don't touch sides while stirring
*use pressure cooker to melt sugar (needs to be thick) will turn brown
*use large bowl for chocolate
*if layering, can do 2 9X13 pans (makes a lot)
*cook on medium heat - takes longer

Reese's Peanut Butter Squares

1 cup butter
1 cup peanut butter
3 cups icing sugar
1 tsp. vanilla
1 pkg. milk chocolate chips
1/2 cup peanut butter

Melt first 2 ingredients in microwave for 2 min. or until smooth. Mix next 2 ingredients with melted peanut butter and pour into 9X13 pan. Melt last 2 ingredients in microwave and pour over the peanut butter mixture.
Refrigerate and cut into bars.

Chocolate Pumpkin Muffins

1 pkg. Betty Crocker SuperMoist chocolate fudge cake mix
15 ounces canned pumpkin
1/2 cup water

Mix cake mix and pumpkin. Add water as needed to create a smooth batter. Note-this will be thicker than typical cake batter. Line a muffin pan with paper liners or spray with non-stick cooking spray. Fill cups 2/3 full. Bake @ 350 F for 18-23 minutes or until toothpick comes out clean.

Taco Soup

1 lb ground meat (turkey, beef or chicken)
1 pkg. taco seasoning
1 can pinto beans
1 can ranch-style beans
1 can white hominy
2 cans Rotel (green chile/diced tomato mix)
1 pkg. Ranch dip mix
2 cups water
1/3 bunch fresh cilantro, minced
1 lime, juiced

Brown meat with taco seasoning. In crock pot or soup pot, combine browned meat and remaining ingredients. Cook on low heat until ingredients are well-incorporated and heated through.

Suggested toppings: tortilla chips, shredded cheese, sour cream, diced green onions, and/or chopped cilantro.