Chocolate Salted Caramels

 

• ¼ cup butter
• ½ cup sugar
• ½ cup brown sugar
• ½ cup light corn syrup
• ½ cup sweetened condensed milk
• 3 cups milk chocolate chips (or use Spring bar chocolate from Kitchen Kneads)
• 2 teaspoons vegetable oil
• 1 teaspoon coarse sea salt (for topping)

Instructions

• Combine butter, sugars, corn syrup, and sweetened condensed milk in a microwaveable safe bowl until smooth.
• Cook for 6 minutes in your microwave, removing and stirring every two minutes.
• When caramel is done cooking, pour into a 9 x 9 inch baking pan lined with parchment paper and sprayed with nonstick cooking spray.
• Let cool completely, then cut into squares. canrun knife under warm water and then spray with cooking spray to make it a little easier.
• Set the caramels on a wax-lined baking sheet and make sure they are completely set up before dipping them.
• In a microwave safe bowl, melt chocolate chips and vegetable oil in 30 second intervals (stirring in between) until smooth.
• Dip each caramel square in the chocolate, then place on a baking sheet lined with wax paper. Repeat until all caramels have been dipped.
• Top with sea salt, then let cool until chocolate has hardened.

Strawberry Pretzel Jell-O Salad

• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup sugar
• 8 Tbsp unsalted butter
• 8 oz package cream cheese softened
• 1/2 cup sugar
• 8 oz cool whip (thawed in fridge)
• 1 lb fresh strawberries sliced-Don't use frozen-
• 
  
• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

1. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
2. In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
3. When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
4. Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Raman Noodle Chicken Salad

2-3 chicken breasts cooked and shredded
1/2 head cabbage or bag of coleslaw
2 teaspoons sunflower seeds
1/2 cup slivered almonds
1 Ramon noodle pkg (broken up)

Dressing: mix the night before or several hours before

2-3 Tablespoons oil
2 Tablespoons sugar
2-3 Tablespoons Vinegar
Raman Noodle seasoning pkg

Mix dressing into salad right before serving- Do not mix in early or it will go soggy.

Stained Glass Window Cookies- (Like Mom's)

1/2 c butter
1 pkg semi sweet choc chips
1 14 oz. pkg flaked coconut
1 cup chopped walnuts
1 pkg rainbow min marshmallows

Melt butter and choc chips in pan over low heat. Let cool slightly before stirring in nuts and marshmallows. Otherwise they will melt.

Spread coconut on waxed paper. divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight.  slice and serve.

Creamy Chicken Noodle Soup

Onion chopped
Sliced carrots fresh or 1 bag frozen (can do frozen peas & carrots instead)
3 Cooked and shredded chicken- (can use Costco rotisserie chicken)
2 cans cream of chicken soup
2 cans chicken broth
Garlic pepper
1 block cream cheese
Egg noodles

Place all ingredients except the egg noodles in crock pot and cook on high 3-4 hours. About 1 1/2 hour before serving add egg noodles. Serve once they are cooked all the way through.

BBQ-Sloppy Joe's

2 lbs hamburger
chopped onion
chopped green pepper
1 cup Ketchup
1/2 T prepared mustard
1/2 T dry mustard
2 T Worcestershire sauce
2 T brown sugar
1 T vinegar
2 T lemon juice

Brown hamburger, drain. Add the rest of the ingredients and simmer.

Country White Bread

TOTAL TIME: 2 HOURS 55 MINS (INCLUDES RISING TIME)

PREP TIME: 15 MINS

COOK TIME: 30 MINS

INGREDIENTS:

• 6 1/2 to 7 1/2 cups unbleached all-purpose flour
• 2 1/2 teaspoons salt
• 1 1/2 tablespoons instant yeast
• 1/4 cup sugar or honey
• 2 3/4 cups very warm water
• 1/4 cup neutral-flavored oil (like grapeseed, canola, vegetable, avocado)
• Butter for top of loaves, optional

DIRECTIONS:

1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl, if making the dough by hand), combine THREE cups of the flour, salt, yeast and sugar.
2. Add the water and oil and mix until combined. The mixture will be thinner than bread dough.
3. Cover the bowl and let the batter rest for 10 minutes; it will be slightly bubbly at the end.
4. With the mixer running (or stirring by hand), gradually add another 3 to 4 cups of flour, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn’t leave a lot of doughy residue on your fingers when touched while still being just slightly tacky (not overfloured and dense).
5. Knead for about 2 minutes until the dough is smooth and supple.
6. Lightly grease a large bowl. Transfer the dough to the prepared bowl, cover with greased plastic wrap or a light kitchen towel, and let rise until doubled, about an hour or so, depending on the warmth of your kitchen.
7. Lightly punch down the dough and divide it into two equal pieces.
8. Grease two 8 1/2-inch by 4 1/2-inch bread pans.
9. Press each piece of dough into a thick rectangle about 8-inches long; roll it up, pressing on the seams, and pinching the final seam together.
10. Place the dough loaves into the prepared pans.
11. Cover with lightly greased plastic wrap or thin kitchen towels and let rise until doubled and the dough has risen about 1-inch above the top rim of the pan, about an hour or so, depending on the warmth of your kitchen.
12. While the dough rises, preheat the oven to 350 degrees F.
13. Bake the bread for 30-32 minutes until golden and baked through.
14. Remove from the oven and turn the bread out onto a wire rack. Immediately brush the tops of the loaves with melted butter (or use a stick of butter, peeling the paper back and rubbing it on the top of the hot bread).
15. Let the bread cool completely.
16. The bread can be stored at room temperature, covered in a bread bag, for a couple days, or frozen for up to a month or so.

NOTES:

I always use unbleached all-purpose flour and haven’t made this bread with bleached all-purpose flour but I’m guessing it will work just fine. I’ve also made this bread with bread flour in place of the all-purpose – delicious if you have it on hand and like an extra chewy/sturdy loaf of bread!

If you don’t have instant yeast, you can dissolve the same amount of yeast in 1/4 cup water with a pinch of sugar until it is foamy and bubbly and then use it in the recipe (add it with the oil and water). 

As with all yeast doughs, particularly bread dough, I use the flour amount in the recipe as a guideline and encourage you to do the same. The exact amount of flour you use will depend on how you measure flour  the climate and temperature where you live (humidity can be a factor), and several other things. Add flour gradually until the texture of the dough is soft, smooth, and only just slightly tacky to the touch. 

Recipe from Mel's Kitchen Cafe. 

Morning, Noon and Night Pudding Desert (Heidi Douglas)

Crust:
1 cup flour
1/2 cup butter
1 cup walnuts chopped

Combine and bake 15 minutes at 350* Cool completely.

Mix in bowl:
8 oz cream cheese (room temp)
1 cup powdered sugar

Spread on top of cooled crust

Mix
1 small pkg vanilla pudding
1 small pkg chocolate pudding
3 cups milk.

Pour over the top of cream cheese mixture. Let set up in fridge before serving.

Chicken Cordon Blu

Chicken breasts
Deli ham
Swiss cheese
1-2 cups Stove top stuffing mix (in the can already pre mixed)
2-4 Tablespoons melted butter

Place chicken in greased 9x13 pan.  Place ham on each chicken breast. Place 2 slices of Swiss cheese on each chicken breast. Combine melted butter and stuffing mix together. Sprinkle over chicken. Bake at 350 for 35-40 minutes.

Parmesan-Dijon Cream Sauce

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk
1 Teaspoon chicken bouillon granules
1 Tablespoon Dijon mustard
1/2 Worcestershire sauce
1/2 cup fresh grated Parmesan cheese (in the bag)

Melt butter, stir in flour stirring constantly. slowly pour in milk. Stir in bouillon. Stir constantly until it begins to bubble and thicken. Remove from heat and add mustard, Worcestershire sauce and Parmesan cheese. Keep warm and serve with chicken.

Cafe Rio Sweet Pork

Pork shoulder roast
2 cans El Pato (green can)
2 cans tomato sauce
2 cups brown sugar

Cook Roast in crock pot along with 1 can El Pato, 1 can tomato sauce and 1 cup brown sugar.

Shred pork and add 1 can El Pato, 1 can tomato sauce and 1 cup brown sugar. Heat until warm.

Dr. Pepper Chicken

4-6 Boneless chicken breasts
1/2 cup Dr. Pepper
1/2 cup BBQ sauce
1/2 cup Ketchup
1 T brown sugar

Place chicken in 9x13 baking dish. Pour remaining ingredients over chicken. Bake 350 for 1 hour or until chicken is done.

Can also do in crockpot.

I like to make a separate batch of the sauce to dip the chicken in as I am eating.

Cheesecake

8 oz cream cheese
1 can sweeten condensed mil
1/3 lemon juice
1 teaspoon vanilla
1 graham cracker crust
1 can topping

Mix until smooth then spread in pie crust. Let set up in fridge before serving.

Honey Sesame Chicken

• 4 boneless, skinless chicken breasts 
• 2 cup honey (not quite 2 bottles)
• 1 cup soy sauce
•  diced onion
• 1/2 cup ketchup
• 4 tablespoons vegetable oil (could also use olive oil or canola oil)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor) or add a couple dashes of red pepper (cayenne)
• 8 teaspoons cornstarch dissolved in 12 Tablespoons water
• Sesame seeds
• 
  

1. Spray crock pot with non-stick cooking spray.
2. Season both sides of chicken with lightly with salt and pepper, put into crock pot.
3. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
4. Cook on low for 3-4 hours or on high 1½ – 2½ hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 8 teaspoons of cornstarch in 12 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
6. *You can also sprinkle more red pepper flakes on top if you want more heat.

Smoker Ribs

Use smoker rub
Pork ribs from Sam's club

Rinse ribs in water
remove membrane if not already removed
Coat the meet with thin layer of cooking oil. Sprinkle enough rub to cover surface. Wrap meat in foil then in plastic bag and place in fridge overnight or atleast 4 hours.When ready to cook place ribs directly on rack meat side up 3 hours. Remove ribs from smoker and create a boat with heavy foil. Put 1 cup apple juice in with the ribs. Wrap to keep moisture in. Set temp on grill to 225 and cook for 2 hours. Remove ribs and brush with BBQ sauce. Place ribs directly on grill and cook for another 30 minutes. Let meat rest a few minutes before serving.

Strawberry Freezer Jam

2 pints strawberries = 2 cups crushed strawberries
4 cups sugar
1 box Sure Jell fruit pectin

Crush Strawberries but leave some chunks. Don't puree it. needs to be 2 cups exactly
measure sugar exactly and stir in with crushed strawberries. let stand 10 minutes stirring occasionally.

Stir 1 box pectin and 3/4 cup water into saucepan. (pectin may be lumpy at first) bring to a boil on high heat stirring constantly. Boil 1 minute stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture and stir until sugar is dissolved approx. 3 minutes.

Pour into containers leaving approx. 1/2 inch from the top to all it to expand when frozen.

Let stand at room temperature for 24 hours then place in freezer. will store for 1 year in freezer.

Rolo Cookies

  

12 ounces Rolo’s caramels
 2 boxes Devils Food Cake mix
 4 eggs
 2/3 c. oil

Directions:Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
Sprinkle with powdered sugar, if desired.

Smoker Rub

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons crushed rosemary

Make about 3 cups

Swig Sugar Cookies (copycat)

Swig Sugar Cookies

Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.


Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.


Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting
1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Jalapeno Poppers

Cut jalapenos in half and remove seeds

Place a hunk of cream cheese on top then squish the cream cheese down with two slices of pepperoni

Lay a piece of bacon on top

Cook @ 350* for about 30 minutes or until bacon is cooked and jalapenos are soft.

(optional) add a little ranch dressing dry packet to the cream cheese and mix well.

MINT CHOCOLATE COOKIES

 

 

2 Devil Food Cake Mix

1 1/3 Cup Crisco

4 Eggs

Mix together, place 2 inch circle balls on a baking pan, bake at 350 degrees for about 9 minutes.

While the cookies are hot, press four or five Mint M&M’s into the warm cookie. Cool and enjoy!

Cutler's Famous Sugar Cookies-Copy Kat

Cutler's Famous Sugar Cookies with Butter Cream Frosting or Glaze

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll  to about 1/2 inch thick and form (cut) cookies and bake at 350 for 10 minutes. 

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Top the cookies with either frosting or glaze, below.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
 

Butter Cream Frosting

1 cup butter

4-5 cups powdered sugar

milk

1 teaspoon vanilla

Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting. 

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion* or almond extract
1 teaspoon meringue powder**

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.

Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.

Sweet Petal pull apart cinnamon roll

 

Ingredients:

• 1 1/2 C. milk
• 6 T. shortening
• 1 T. salt
• 4 T. sugar
• 5 cups Flour
• 2 T. yeast
• 1/2 cup warm water
• 1 cube of butter
• 1 c. Sugar
• 2 T. Cinnamon
• 1/2 C. Brown Sugar

Method:

Scald: 1 1/2 C. milk
Add to warmed milk:
6 T. shortening
1 T. salt
4 T. sugar

Cool & add: 5 cups of Flour
Dissolve 2 T. yeast in 1/2 cup warm water. Let rest a few minutes & then add to dough mixture & knead for 5 minutes Let raise for 1 hour.
After dough has risen melt 1 cube of butter & place into a shallow bowl. In another shallow bowl combine 1 c. Sugar, 2 T. Cinnamon, 1/2 C. Brown Sugar.
Rip off a ball of dough & roll into a worm shape, about 6- 8 inches long. Dip into butter & then into sugar mixture. Put them round & round in a pizza pan. {or you can divide the dough & make 2 -9 inch rounds}

Raise for 45 minutes, pre heat oven to 350. Bake for 20 min & then ice with a powdered sugar glaze {powdered sugar, milk & vanilla}

Tearsa's Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter (softened)
2 eggs
1teaspoon vanilla
1 cup sour cream
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
5 cups flour

Mix together and then place in fridge until cold. Roll out to 1/4 inch thick. Bake at 350* for approx. 8-10 minutes.

Frosting
4 oz cream cheese
1/2 cup butter
2 teaspoons vanilla
3 cup powdered sugar

Pumpkin Streusel Bread

1 cup sugar
1/2 cup oil
2 eggs

2 tsp. vanilla
1 cup canned pumpkin
1 1/2 cup all purpose flour

1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping:
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter


Preheat oven to 325 degrees. Grease and flour 8x 5-inch loaf pan. Beat sugar with oil till blended. Add eggs and vanilla. Continue beating until light and fluffy. Then mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Pour into prepared pan. For streusel topping mix till crumb texture with a pastry cutter. Then spread topping over entire loaf. Bake 50-60 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan and finish cooling.

Enchilada Pie

1 lb ground beef
1 small onion chopped
1 8oz can tomato sauce
1/2 cup water
2 tablespoons chili powder
salt and pepper (optional)
6 small tortilla
1 can sliced olives
2 cups Monterrey/Colby jack shredded cheese
sliced tomato
Butter

Brown beef with onion. Drain off the fat. Stir in tomato sauce, water, chili powder and salt & pepper (optional). Simmer for 1/2 hour. Meanwhile spread butter on tortillas. Using a round casserole dish layer  meat sauce, tortilla, olives and cheese. repeat until your dish is full. Bake at 400* for 15-20 minutes. Garnish with diced tomatoes and sour cream.

Frosted Cream Cheese Sugar Cookie Bars

 

 

1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour


Preheat oven to 350. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until smooth and fluffy.(about 3 minutes) Add vanilla and almond extract and beat for about a minute. Add the rest of the dry ingredients.  DOUGH WILL BE STICKY...

Press the dough into a greased cookie sheet (12x18) I have found it is easier if you make small little piles with the dough on the cookie sheet and then press it around.(hint)  If you wet your hand with just a little cold water it will press out a lot easier.  Bake at 350 for approx. 13-15 minutes. or until the edges are starting to golden brown. Cool completely.

Frost and decorate!

  

Cream Cheese Frosting

1/2 cup butter softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 tablespoons milk
1 Teaspoon Vanilla

                     

Mix butter and cream cheese together. Add vanilla. Slowly add powdered sugar and mix well. Add just enough milk to make the consistency you prefer.

            

Cake Mix Sugar Cookies

Cookies:
1  white cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
  In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed. Batter will be fairly stiff. Roll into one inch balls and then flatten a little with the palm of your hand. Place on cookie sheet lined with parchment paper and bake at 350* for approx 6-8 minutes (watch really close-you do not want to over bake them) If the bottoms are golden brown you have over baked them.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream ( I use French Vanilla Coffee creamer and do not add the vanilla)
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder (optional--I found this by the wedding cake stuff @ Wal-Mart)
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesn't run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

Copy Cat Chick-Fil-A dipping sauce

1/2 cup mayo
2 teaspoons prepared mustard
2 teaspoons lemon juice
2 tablespoons honey
1 tablespoon smokey BBQ sauce

Mix together and enjoy!

Chicken Cordon Bleu

4 chicken breasts
1/2 pkg Panko bread crumbs seasoned to taste with Wild bills garlic pepper & season salt
1 egg (beat in a bowl with a dash of water to make an egg wash)
Sliced ham
Sliced swiss cheese

Place each chicken breast in a ziplock baggie and pound out until about 1/4 inch thick. Dip in egg wash then in seasoned bread crumbs. Place on greased cookie sheet and bake in oven for 35-40 minutes @ 350*. Take out of oven and place ham and swiss cheese on top. Put back in oven until cheese is melted.


Copy cat Chick Fil A Dipping Sauce

1/2 cup mayo
2 teaspoons prepared mustard
2 teaspoons lemon juice
2 tablespoons honey
1 tablespoon smokey BBQ sauce

Mix together and enjoy!

Monterey Chicken

4 chicken breasts
1/4  cup BBQ sauce
3 slices bacon (cooked)
Sauteed red onion
Shredded Colby jack/cheddar cheese
1 tomato chopped
Season Salt

Place thawed chicken breasts in electric skillet with just a little bit of olive oil. Sprinkle with season salt.  In a separate pan chop bacon and cook. When bacon is cooked place on paper towel to soak up the grease. Place onion in the pan you used to cook the bacon, cook until soft. When chicken is browned on both sides and cooked all the way in the middle, add a small amount of BBQ sauce to each breast. Sprinkle with cheese and place lid on top of skillet to melt the cheese. After cheese is melted top with bacon, onion and tomato. Serve with mashed potatoes, country gravy and corn on the cob!

French Toast & Homemade Syrup

4 eggs
1/4 cup sugar
1 tablespoon cinnamon
1/2 cup whipping cream ( can also use french vanilla coffee creamer and leave out vanilla)
1 teaspoon vanilla
1 tablespoon applesauce (optional)
Texas toast or any bread you like

Dip both sides of bread into batter and cook on griddle over medium heat.

Syrup

Bring to rolling boil:

1 cube butter
3/4 cup sugar
1/2 cup buttermilk (can substitute by adding 1/2 tablespoon vinegar to 1/2 cup milk)

Right before serving add:

1 teaspoon vanilla
1 teaspoon baking soda ( stir quickly because it will foam up)

Makes about 10 slices of french toast.

Homemade Salsa

(divide into 2 large stockpots)

8 onions
16 garlic cloves
28 bell peppers
1 1/2 bushell tomato's
16-20 jalapenos ( add just a few then taste) can always add more not less
8 tablespoons salt
4 tablespoons cumin
4 teaspoons oregano
2 cups apple cider vinegar

Add Later:
2 cups sugar
8 tablespoons honey (add just a little then taste)

Place food processor in sink or on cookie sheet to help with clean up!

Remove all stems off tomato's- then blanch (place in boiling water until skins start to crack and peel) Remove from boiling water and place in ice cold water. Remove skins. Place in food processor to chop up a little)

Chop remaining ingredients in food processor doing the onions last. Place in 2 huge stock pots bring to boil and then simmer for 2 hours stirring occasionally. Be careful not to scrape the bottom of pan with spoon because salsa has a tendency to to burn to the bottom and will leave burned chunks in your salsa. After salsa has boiled for 2 hours remove from heat and add sugar and honey to taste.

Fill warm jars with salsa (run bottles through dishwasher while salsa is cooking) also boil lids for just a minute or two to help them seal. Wipe off tops of jars with a warm rag before placing lid on.

Place in Stock pot with rack and boil 20 minutes to process and seal lids--water should be 2 inches over the top of jars. Lids should not pop when done and cooled.

Makes approx 28 quarts.

Jalapeno Jelly

Jalapeno Jelly

Warm Jars ahead of time so they don’t break when you pour in hot mixture)
***Wear gloves while handling peppers and removing seeds- if not it will burn your skin for hours***

3/4 cup jalapeno’s (approx. 10. I do only 2 with seeds)
1/2 c red bell pepper (1 large pepper)
5 1/2 c sugar
1 1/2 c white vinegar
1 pkg. certo Liquid pectin ( 2 packets)

Fine chop peppers and add sugar and vinegar. Boil 2 minutes. Let rest 1 minute then add certo. Blend well and add 8 drops green food coloring. Skim off foam chunks. Put in jelly jars and seal. (I boil the lids so they seal well. You don’t have to water bath because it should be hot enough to seal.)

Serve over cream cheese with crackers. Enjoy!!!

Makes about 7-8 jelly jars.

Fall Off The Bone-Baby Back Ribs

1-2 racks of pork loin baby back ribs
1 12oz can coca cola (the real stuff-not diet)
1 jar sweet baby rays BBQ sauce

 Place ribs in crock pot. Pour coca cola over them along with 3/4 bottle of BBQ sauce. Cook on low 6 hours. Remove from crock pot and place on grill just long enough to char them just a little bit. Enjoy Ü

Chili's Skillet Queso

16-ounce box Velveeta Cheese

3/4 to 1 c. milk

2 teaspoons paprika

½ tsp. ground cayenne pepper

15-ounce can Hormel Chili (No Beans)

4 tsp. chili powder

1 tablespoon lime juice

½ tsp. ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts.

Enjoy with tortilla chips

My family was amazed this tasted so close to Chili's!

White Chicken Chili

2 chicken breasts cooked & diced
1/2 small onion chopped
2 cans white beans
1 can corn
1 can green chilies
16 oz half & half (may not need all of it)
1 pkg white chicken chili seasoning

Place all ingredients in crock pot except for the half and half, heat until it starts to boil a little bit on the sides. Add half & half a little bit at a time until desired consistency is reached. Serve with shredded cheese and Frito scoop chips.

Lemon Crinkle Cookies

Lemmon Crinkle Cookies

1 cup butter, softened

2 cups sugar

1 teaspoon vanilla

2 eggs

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon soda

3 cups flour

1/2 powdered sugar (to roll cookies in before baking)

Cream butter, sugar and vanilla. Add eggs, lemon zest and lemon juice mix until well blended. Add the rest of the dry ingredients. Roll dough in to tablespoon balls and roll in powdered sugar. Bake at 350* for approx 9-11 minutes or until bottoms barely brown and cookies are matte {not melty or shiny} Let cool just a few minutes before moving to cooling rack

Jenica's Queso

1 small block Velveeta cheese
1 can corn (drained)
1 can black beans (drained)
2 cans ro-tel tomatoes (drain 1 can & leave the other)
1 can green chilies

Place in crock pot and serve with Frito corn chips or tortilla chips when warm.

Yummy Fresh Salsa

4 or 5 Roma tomatoes chopped
2 or 3 avocados chopped
1 red onion chopped
2 packages Good Seasoning dry ZESTY Italian dressing mix (make according to the package)
2 cans black eye peas (drained)
2 cans shoe peg corn (drained)

Mix together and refrigerate overnight.
Serve with Frito scoop chips or tortilla chips

Un-Fried Ice Cream

(I found this yummy recipe off another blog- Gave it a try and we loved it!)

1 gallon of vanilla ice cream
1 C butter
1 1/2 C brown sugar
1 C shredded coconut
1/4 tsp cinnamon
1 (8 oz) pkg. sliced almonds
3 1/2 C. crushed Rice Chex

Crush your Rice Chex. I have found that putting about half of a regular size cereal box of Rice Chex into either a plastic bag to crush or a food processor yields the right amount.

Then remove your ice cream from the freezer. You need to be able to slice the ice cream like bread so it is easy to layer. You can either slice it in the container and scoop it out, or you can squeeze the whole container on to a cutting board and slice it that way.

Melt butter and sugar together over medium heat and bring to a boil.

Boil mixture for 1 minute.

Remove from heat and immediately add coconut, almonds, Rice Chex and cinnamon.

Press half of the mixture into a 9x13 pan. (Glass works best if you have it.)

Cover the mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture.

Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze.

Serve once it has had some time to harden up.

Fresh Peach Cobbler

9 or 10 fresh peaches peeled and sliced
cinnamon sugar
1 yellow cake mix
1 1/2 cubes butter

Peel and slice peaches. Sprinkle with cinnamon sugar. Place in greased 9x13 pan. Sprinkle cake mix on top and wiggle it thru the peaches with a fork. Cut butter into thin slices and place on top of the cake mixture. Bake at 350* for approx 40 minutes.

Serve with vanilla Ice cream.

Fluffy Orange Fruit Dip

1 8oz cream cheese
2 teaspoons orange zest
3 tablespoons fresh orange juice (I just use the juice from the orange that I zest)
1/4 teaspoon vanilla
pinch of salt
1 7 oz jar marshmallow cream

Beat cream cheese, orange zest, orange juice, vanilla and salt until smooth and creamy. Add marshmallow cream and beat until well combined.

I think this dip is actually better the next day. If you don't have that much time then just be sure to prepare it several hours before and place in the refrigerator until ready to serve.

This is really yummy with strawberries, apples and bananas!

Sweet and Sour Meatballs

1 pound extra lean ground beef
2 tablespoons dehydrated onion
1/4 teaspoon pepper
1 teaspoon kosher salt
1 egg, beaten
1/4 cup bread crumbs

Sauce

3/4 cup packed brown sugar
3 tablespoons flour
1 1/2 cup pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

Combine meat and ingredients. Shape into 1 inch balls and place on a cookie sheet lined with foil and sprayed with nonstick cooking spray. Place under broiler in your oven for 5-7 minutes or until meatballs begin to brown.

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover and simmer for 20 minutes, stirring often.

Tips: use a cookie scoop to get the meatballs all the same size. It also has a flat side so they wont roll all over the place!

You can also place meatballs in a crock pot after they have browned. Cook on low for about 3 hours.

Serve with rice.

Overnight Caramel Sticky Buns

18 Rhodes frozen dinner rolls
1 (4.6 oz) box cook-and-serve pudding mix (butterscotch or vanilla)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, optional
1/3 cup melted butter

Spray a Bundt pan with nonstick cooking spray. Place frozen rolls evenly around pan. Sprinkle dry pudding mix, brown sugar, and cinnamon evenly over rolls. Sprinkle with pecans, if desired. Pour melted butter evenly over everything. Cover with a clean dry towel or foil and leave at room temperature overnight.

In the morning, preheat oven to 350 degrees. Bake rolls 20-30 minutes or until golden brown. Let cool for 5 minutes and then invert onto a serving platter. Enjoy!

Low Fat Raspberry Jell-o Salad

1 Tub low fat cool whip
1 Tub low fat cottage cheese
1 Small box sugar free raspberry jell-o
1 Can fruit cocktail (drained)
1 Cup chopped walnuts

Mix all together and chill at least 1 hour before serving.

Lemon Cheesecake Bars

1 yellow cake mix (the one with the pudding already in it)
8 oz cream cheese
1/3 cup sugar
1 teaspoon lemon juice
1/3 cup oil
2 eggs
1 teaspoon lemon extract (optional)

Mix dry cake mix, 1 egg and oil together until crumbly- Pour all but about 1 cup into greased 9x13 pan and press lightly. Bake at 350* for 12 minutes. Beat together cream cheese, 1 egg, lemon juice and lemon extract until light and smooth- Bake again at 350* for approx 10-12 minutes.

Homemade Lemonade

3 Quarts water
1 Tablespoon lemon extract
1 Tablespoon citric acid (I bought mine @ Kitchen Kneads)
3 Cups sugar
Lemon & lime slices to garnish.

You might want to add more or less ingredients depending on your taste!

Kitchen Kneads-Lemonade
1 Gallon water
2 Tablespoons citric acid
2 Tablespoons lemon emulsion
2-3 cups sugar

Chocolate Crinkle Cookies

1 2/3 c flour
1/2 c unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter (softened)
1 1/4 cup sugar
2 eggs 1/2 tsp. vanilla
Powdered sugar

Mix together butter and sugar. Add vanilla and eggs. Add dry ingredients and mix until well blended. Make balls and roll them into powdered sugar. Bake @ 350* for approx 10 min or until puffed and cracked. (Don't over bake) Let them sit on cookie sheet a few minutes before moving them to cooling rack.

This recipe does not make a bunch so you may want to double it! I also like to make half rolled in powdered sugar and half without. Yummy Ü

Chicken Alfredo Pizza

1 pkg jiffy pizza dough mix
1 jar Alfredo sauce
1 Roma tomato (chopped)
2 green onions (chopped)
2 chicken breasts cooked and shredded
shredded cheese


Mix pizza dough as directed on box. Bake for a few minutes before you put on your sauce and toppings. Spread Alfredo sauce over pizza dough and then sprinkle on your toppings. Bake for the remaining minutes it says on dough box instructions. I like to add a little bit more seasonings to my sauce- I usually add a little salt, pepper and more garlic- I just keep tasting it until it tastes just right for me!

Chicken Alfredo "Mummy Wraps' By Jani

1 pkg Pepper ridge puff pastry sheets (in the frozen section by the desserts) Pillsbury crescent dough would work great too.

2 or 3 chicken breasts cooked and shredded (adjust according to your family size)

1/2 bag frozen peas and carrots

chopped onion

1 jar Alfredo sauce --use 1/2 the jar in chicken mixture and reserve the rest for dipping. (I like Bertolli)

1/2 to 1 cup fresh Parmesan cheese

Mushrooms fresh or canned

Garlic pepper --to taste

Salt--to taste

Garlic bread sprinkle

Place all ingredients except garlic bread sprinkle and Parmesan cheese in bowl and mix together.

Thaw out dough according to the package. Place on parchment paper on small cookie sheet. (this picture looks like a full size cookie sheet but really it is 1/2 the size of a regular one) Cut 1 inch strips about 1/4 of the way in on both sides. Sprinkle with garlic bread seasoning.

Place chicken mixture in the center. Sprinkle a little more garlic bread seasoning on top. Then sprinkle on some of the Parmesan cheese.
Starting at the bottom, fold over the strips of pastry dough to the center, alternating sides. This will create a bandaged look. Place two peas on the top to look like eyeballs. Sprinkle with remaining Parmesan cheese and a little more garlic bread seasoning. Bake @ 375* for 16 to 18 minutes or until lightly browned and puffy. Serve with the remaining warmed up Alfredo sauce for dipping. (I always add a little salt and garlic pepper to mine to season it up a bit)
This recipe works really good for picky kids because it makes two mummy's, One you can just put the stuff your kids like in it and the other one you can fix how the adults like it. I have never tried it but, I was thinking this would be really yummy with pizza sauce and pizza toppings inside. I like to serve this with a garden salad and Italian dressing from Olive garden (you can buy it at the restaurant for about $5.00 a bottle)

Mormon Muffins- By Jani

2 cups boiling water
5 teaspoons baking soda
1 cup shortening or butter
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups all bran cereal
2 cups 40% bran flakes
1 cup chopped walnuts or pecans
3 teaspoons vanilla

Honey butter

Add soda to boiling water and set aside. Whip shortening/butter and sugar until light and fluffy. Slowly add eggs and mix well. Add buttermilk, flour and salt. Mix until well blended. Add soda water very slowly. Gently fold in cereals and nuts.

Cover and place in refrigerator overnight before baking. (will last up to 1 week)

When you take the dough out of the fridge it will be really thick. Spoon into greased muffin tins until they are kinda heaping. This will give you that really yummy muffin top (my favorite part!)

Bake at 350* for approx 30 minutes. Makes approx 3 dozen.

These muffins are really yummy especially served with honey butter!

CAUTION: This recipe makes a ton. Make sure you have a huge Tupperware bowl or you may even want to half this recipe.

Zucchini Bread-By Jani

3 eggs
1/2 cup apple sauce
1/2 cup oil
1/2 cup sour cream
2 cups sugar
3 cups grated zucchini
3 teaspoons vanilla
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt


In large mixing bowl mix eggs, oil, apple sauce, sour cream and sugar. Stir in zucchini and vanilla. Add the rest of the dry ingredients and mix until well blended.

Grease 2 loaf pans and divide batter into them. Bake at 325* for approx 50-60 minutes or until toothpick comes out clean.

**may need to place foil (sprayed with Pam) over the top 1/2 way through baking so they do not get too brown on top**

Chocolate Zucchini Brownies-By Jani

2 cups flour
1/4 cup baking cocoa
1 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup sugar
3/4 teaspoon baking soda
2 cups peeled and grated zucchini
2 teaspoons vanilla
nuts optional
sometimes a little bit of water

Mix oil, sugar and vanilla. Add zucchini. Slowly add the rest of the dry ingredients. Mix really good until well blended. If the batter is really thick add a very small amount of water. Pour into greased 9x13 pan and bake at 350* for approx 25-30 minutes or until toothpick comes out clean. (sometimes you have to check them several times and keep baking a few more minutes until your toothpick comes out clean.) The cooking time on these seem to vary a little bit. These brownies are VERY moist and so yummy!

Frosting:

6 tablespoons butter softened
1/4 cup baking cocoa
1 teaspoon vanilla
3 cups powdered sugar
1-2 tablespoons milk

Mix together until smooth and creamy.

This is one of the recipes I was lucky enough to have of my moms and boy was she a good cook. These brownies do not sound to appetising to me but once you taste them you will say "WOW" I can't believe how moist and yummy these are!

Banana Bars W/Cream Cheese Frosting-By Jani

1/2 cup butter softened
1 1/2 cup sugar
2 eggs
1 cup sour cram (8 oz)
2 teaspoons Vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2-3 medium ripe bananas

Cream butter and sugar. Add eggs, vanilla and sour cream. Add bananas. Mix in the rest of the dry ingredients. Pour into a greased cookie sheet pan 15x10x1. Bake at 350* for about 18-20 minutes or until a toothpick comes out clean. Cool then frost.

Frosting

8 oz cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla
3 3/4 cups powdered sugar.

Cream butter and cream cheese. Add vanilla and mix well. Gradually beat in powdered sugar until you achieve desired consistency.

Easy Stroganoff-By Jani

1 pound hamburger
1/2 small onion chopped
Garlic powder
Season salt
Pepper
Parsley flakes
1/2 cup to 3/4 cup sour cream
2 cans cream of mushroom soup
1 tablespoon worshire (approx)
Dash of soy sauce
Dash of milk (optional)
Egg noodles


Brown Hamburger with onion, season salt, pepper and garlic. Drain and add cream of mushroom soup, worshire, soy sauce, sour cream and parsley flakes. Heat until warmed all the way through. If it is to thick you can add just a little bit of milk. Serve over cooked egg noodles.

Chocolate Marshmallow Surprise Cookies
2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
about 12 marshmallows cut in 1/2

Cream butter and sugar. Add egg, milk and vanilla. Slowly add the remaining dry ingredients. mix until well blended. Dough will be sticky.

Bake at 350* for about 8 minutes. (you do not want under bake or over bake these cookies) Immediately press a marshmallow half on top of each cookie. Place back into oven and melt for about 2 minutes. Marshmallows will start to melt and barely show a light golden color. Let cool.

Frosting
3 cups powdered sugar
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1-2 tablespoons milk
1 teaspoon vanilla

Cream butter. Add vanilla, powdered sugar and cocoa. Slowly add milk and beat until well blended. Frost cookies and then let them stand about 10 minutes so frosting will set up.

Makes about 2 dozen cookies.

Chocolate Mint Brownie Cookies
2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla

Cream butter and sugar. Add egg, milk and vanilla. Slowly add the remaining dry ingredients. mix until well blended. Dough will be sticky.

Bake at 350* for about 9-11 minutes or until firm. (you do not want under bake or over bake these cookies)Let cool.

Middle Layer
1 pkg Guittard green mint chips (melted)
I just put them in a microwave bowl and melted them on 50% power for just a few minutes.

Spread a layer of melted mint chips over the cookies. Put them into the fridge to let them set up for about 10 minutes. Meanwhile, make the frosting.


Frosting
1/2 cup butter (room temperature)
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon vanilla
approx 1-2 tablespoons milk

Cream butter. Add vanilla. Add the powdered sugar and cocoa powder. Slowly add milk and let it mix in good before you add more or you will get it too runny. Beat until smooth and frost cookies. Makes about 2 dozen cookies.