Scones

Scones
Thaw Rhodes Roll dinner rolls for a couple hours. (do not raise)
Heat oil and small sauce pan on a knotch up from medium heat.
Roll out rolls and place in oil until golden brown then flip and brown the other side. Place scones on a paper towel plate to cool. Top with honey butter.


Honey Butter

Cube of butter (soften it)
2 T honey
2-3 T of powdered sugar

Whip it up with your mixer.

Kaye Macdonald

Spicy Franks

1 c ketchup
1/4 c firmly packed brown sugar
1 T red wine vinegar
2 t soy sauce
2 t dijon mustard
1/8 t garlic powder
1 lb smoked sausages, cocktail weiners, or frankfurters

Place catsup, brown sugar, vinegar, soy sauce, mustard, and garlic in crock pot. Cover and cook on high until blended. About 1-2 hours. Stir in frankfurters. Cook until thoroughly heated, about 1-2 hours. Turn to low and keep warm and serve from the crockpot.

BBQ Chicken Wings

3 lbs chicken wings (16 wings)
salt and pepper to taste
1 1/2 c bbq sauce
1/4 c honey
2 t prepared mustard or spicy mustard
2 t worchestershire sauce

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Spring wing part with salt & pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer chicken to crockpot.
For sauce, combine bbq sauce, honey, mustard, worchestshire sauce. Pour over chicken wings. Cover and cook on low for 4-5 hours.

Black Bean Soup

2 cans (16 oz) black beans (undrained)
1 c reduced sodium chicken broth
non-stick cooking spray
1 small onion (chopped)
1 t minced garlic
1 (16 oz) jar of chunky salsa
4 t lime juice
2 t ground cumin
1/4 t crushed red pepper
1/3 c plain yogurt

Place one can beans with liquid and chicken broth in blender. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium heat. Add onion and garlic. Cook for 4-5 minutes until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low and cover.
Cook, stirring occasionally for 25-30 minutes. Serve topped with yogurt, and garnish with cilantro.

Chalisa Campos

Taco Soup

1 lb ground beef (browned & drained)
1 can diced tomatoes
1 can tomato sauce
1 can black beans (drained & rinsed)
1 can corn
1/2 c favorite salsa
2 T taco seasoning
2 T Trader Joe's chili lime seasoning
1 T cumin
water as needed

Add together, keep warm in crockpot up to 2 hours so flavors can join and then serve.
Serve with toppings:

Grated cheese
Fritos
Sour Cream
Fresh diced avocado

Ashlee Macdonald

Black Bean Ranch Salad

1/2 c ranch dressing
1 can (19 oz) black beans (drained and rinsed)
1 can (11 oz) corn (drained)
1 c quartered grape or cherry tomatoes
1/2 c chopped red onion
2 T chopped fresh cilantro
1 head of lettuce

Kaye Macdonald

Peach Salad

1 (3 oz) peach jello
1 1/2 c lemon lime soda
1 c apple sauce
1 c chopped fresh peaches
1/2 pt whipping cream or 1 pkg of prepared redi whip
1 t sugar
2 drops vanilla

Heat soda and add jello. Stir until dissolved. Stirin applesauce and chill until mounds slightly when dropped with a spoon. Whip cream and add sugar. Fold cream, peaches, and flavoring into gelatin. Pour in 2 qt mold. Chill until firm.

Kaye Macdonald

Cranberry Spinach Salad

1 pkg of spinach
1/2 cranberries (dried)
1 small can of mandarin oranges drained
1 c cooked chopped chicken
raspberry vinegrette

1/4 c almonds

Ashlee Macdonald

Buttermilk Pie

1 unbaked 9" pie shell
1/2 c of butter softened
1 1/2 c sugar
4 T flour
3 eggs (well beaten)
1 c buttermilk
1/2 t of lemon juice
1 t almond extract
1 speck of salt
1/2 t nutmeg

Soften butter in large bowl. Add sugar and cream well. Add the other ingredients and mix. Bake at 350 degrees for 1 hour until golden brown. Top with raspberries syrup topping.

Kaye Macdonald

Peach Cream Pie

1 (8 oz) soft cream cheese
1/2 c whipped cream
1/4 c powdered sugar
1 t vanilla

Combine the above 4 ingredients and spred into the bottom of a 9" pre-baked pie shell. Cover with pint of peach pie filling. Refrigerate until ready to serve.
(can substitute any filling desired).

Laura Smith

Pecan Pie

3 eggs
1 c brown sugar

Beat eggs and brown sugar.

Add:
1 c light corn syrup
1 t vanilla

Pour in unbaked pie shell. 9". Add 1 c pecan nuts. Bake at 300 degrees for 1 hour.

Shirley Mangum

Custard Filling for eclairs

3 egg yolks
1 egg
1 t vanilla
5 T sugar
3 T flour
1 1/3 c milk

Over medium heat put in flour & sugar, gradually add eggs and milk whipped together. Bring to a boil and boil for a minute then add vanilla.

Kaye Macdonald

Tart Shells & Pudding Filling

1/2 c shortening
1/2 c margarine
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour

Make like cookie dough. Divide into about 25 balls the size of a walnut. Flatten with fingers into bottom and up sides of tart shell molds. Put onto cookie sheet. Bake about 10 minutes at 375 degrees.

Pudding Filling for Tarts
Mix instant pudding (3 3/4 oz) as directed except substitute 1/2 c sour cream for 1/2 c milk. Top with cool whip. Good mixes: pistachio, chocolate, and coconut cream.

Kaye Macdonald

Pull-Apart Maple Sticky Buns

3/4 c chopped pecans (or nut of your choice)
1/2 c butter (divided)
1/3 c maple pancake syrup
1/2 c sugar
1 t ground cinnamon
1 can refrigerated flaky buttermilk biscuits

Preheat oven to 400 degrees. Spray tube, bunt or you can settle with a 9" square pan with cooking spray. Sprinkle the nuts on the bottom of the pan, set aside. Melt 2 T of butter in a small microwavable bowl, then add syrup to the butter and stir until well blended. Drizzle the butter/maple mixture over the nuts in the pan. Set aside.
Melt remaining 6 T butter; set aside. In a separate bowl mix the cinnamon and sugar. Separate the biscuits out and roll them into a ball. Dip each ball in the melted butter then in the cinnamon and sugar mixture. Press each ball down onto the nut layer in the pan. Drizzle any remaining butter and cinnamon sugar mixture on top of the biscuit balls.
Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto a serving platter. Scrape any remaining nuts left in the pan. Spoon over buns. Serve warm.

Kraft Foods

Nilla Apple Crisp

7-8 c thinly sliced peeled Granny Smith apples (about 4 large or 2lbs)

1/2 c brown sugar (firmly packed and divided in half)

2 t ground cinnamon (divided)

1/3 c old fashioned or quick-cooking oats

1/4 c cold margarine

25 Nilla Wafers (crushed / about 1 c crumbs

Preheat oven to 350 degrees. Toss apples with 1/4 c brown sugar and 1 t of cinnamon. Spoon apple mixture into 8" or 9" square baking dish.

Combine oats and remaining 1/4 c brown sugar and 1 t cinnamon in a medium bowl. Cut in margarine with a pastry cutter or two knives, until mixture becomes crumbly. Add wafer crumbs; mix well. Spread crumb mixture over apples.

Bake 30 minutes or until apples are tender. Serve warm or cooled with whipping top or vanilla ice cream.

Kraft Foods

Pulled Pork

1 1/2 c brown sugar

1/2 c soy sauce

1/2 c ketchup

1/4 c honey

2 T vinegar

3 T minced garlic

1/4 t ginger powder

1 t salt

1/2 onion (sliced)

3-4 lb pork roast

Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.

Susanne Nelson

Scottish Shortbread IV

1 c butter (room temperature)
1/2 c packed brown sugar
2 1/4 c flour

Mix butter and sugar together. Add flour in a little at a time. Knead the dough for 5 minutes. Bake on an ungreased cookie sheet for 15-20 minutes on 325 degrees.

Linda

One Dish Creamy Stuffing Chicken

1 1/2 c hot water
1/4 c butter or margarine (melted)
1 pkg chicken stuffing mix
6 small boneless skinless chicken breasts (1 1/2lb) or turkey
1 can condensed cream of mushroom soup
1/3 c sour cream

Mix hot water. butter, and stuffing mix. In another bowl mix soup and sour cream. Place chicken or turkey in a greased baking dish. Pour soup mixture over chicken then stuffing mixture on top of soup mixture. Bake 35 minutes or until chicken is done on 375 degrees.

Kraft Foods

Meatballs

1 lb ground beef
1/2 pkg chicken stuffing mix
3/4 c water
1 eggs

Line cookie sheet with foil and spray with cooking spray. Mix all ingredients in a bowl. Shape mixture into balls and place on cookie sheet. Bake for 16 minutes on 400 degrees.

Variations:
Add 1 T of Italian seasoning and 1 t garlic powder to mixture for more of an Italian meatball.

Tip:
Freeze meatballs in a bag up to 3 months.

Kraft Foods

German Pancakes

6 eggs

1 c milk

1 c flour

1 t vanilla

dash of salt

4 T butter

Heat oven to 450 degrees. Melt butter in (2) 9x13 pans in oven. Meanwhile beat eggs until foamy and add milk. Slowly add flour and salt to mixture and blend well. Pour mixture in glass pans. Bake 15-20 minutes. Add your favorite toppings.

Krysti Pyles

Thai Sesame Noodles

1 c Asian sesame dressing (divided)

2 chicken breasts (cubed)

2 T chunky peanut butter

2 T honey

1/2 t crushed red pepper

8 oz thin spaghetti (cooked & drained)

1/2 c shredded carrot

1/2 c green onions

1/2 c sliced almonds

Place cubed chicken in zip lock bag and pour 1/3 c of dressing in the bag. Coat and marinate an hour. Drain, discard dressing. Mix remaining 2/3 c dressing, peanut butter, honey, and pepper and set aside. Cook chicken in large skillet on medium-high about 8 minutes, or until chicken is cooked through. Mix chicken, spaghetti, carrots, onions, almonds in a large bowl. Serve immediately.

Krysti Pyles

Chicken Roller

3 boneless skinless chicken breast

3 slices of provolone cheese

6 slices of bacon/turkey bacon

3 T italian dressing

Heat grill to medium heat or oven to 350 degrees. Line baking sheet with aluminum foil and spray with cooking oil. Slice chicken in half, but not all the way through. Place cheese in the middle of the chicken, then wrap bacon around the chicken. Finally spoon on italian dressing.

Grill for 15-20 minutes or bake for 30-40 minutes or until chicken is done.

Ashlee Macdonald

Cheesy Chicken Pot Pie

3 c chopped cooked chicken

1 pkg (16 oz) frozen vegetable blend

8 oz of shredded cheddar cheese or cubed pasteurized prepared cheese product

1 can cream of chicken soup

1 can (8 oz) refrigerated crescent dinner rolls

Heat oven to 375 degrees. Combine the first 4 ingredients in a 13 x 9 baking dish. Unroll dough, and place over chicken mixture. Bake 20-25 minutes or until crust is golden brown.

Kraft Foods

Crepes

2 c milk

4 eggs

3 T butter (melted)

1 T white sugar

1 t vanilla

1/2 t salt

1 1/2 c flour

In a blender combine all ingredients and blend for 15 seconds.

Refrigerate batter for at least 30 minutes or overnight.

Use non-stick cooking spray or butter on frying pan over medium heat. Pour 1/4 c batter into pan and cook over medium heat for about 1-2 minutes.

Serve with your favorite toppings.

Refrigertate 1 week. 

Freeze up to 2 months.

Jamielyn Nye

Warm Pudding Winter Cake

1 pkg (2 layer size) yellow cake mix
2 c cold milk
1 1/4 c water
2 pkg (4 serving size) Jell-O Instant Pudding and Pie Filling (your choice of flavor)
1/3 c sugar

Preheat oven 350 degrees.
Prepare cake batter as direct on package. Pour in greased 13 x 9 inch baking dish and set aside.
Pour milk and water in large bowl Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on a backing sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 minutes to an or or until wooden toothpick inserted in enter of the cake layer comes out clean. Cool 20 minutes. Spoon in serving dishes to serve warm. Store leftovers in refrigerator.

Kraft Foods

Creamy Chicken Dinner

2-3 chicken breasts (cubed)

1 can cream of chicken soup

1/2-Full can of evaporated skim canned milk

1 t crushed basil

2 t garlic powder

2 T parmesan cheese

1/3 c sour cream

3 c cooked rice

Saute chicken in some olive oil in a large skillet over medium heat. Then add soup, basil, garlic. Stir well, then add the milk a little at a time. Bring to a boil then simmer and add parmesan cheese and sour cream.

Serve over rice.

Kaye Macdonald

Curried Coconut Chicken

4 chicken breasts (cubed)

1 t salt

1 t pepper

1 T olive oil

1 T curry powder

1/4 of an onion diced

1 t garlic graduals

1 can coconut milk

1 can (14 oz) stewed diced tomatoes

1 can (8 oz) tomato sauce

3 T sugar

3 c cooked rice

Heat oil and curry powder in a large skillet over medium-heat for 2 minutes. Stir in onions and garlic. Cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 -10 minutes or until chicken is no longer pin in the center and the juice runs clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30-40 minutes.

Serve over rice.

Roma

Fried Ice Cream

1/2 gallon vanilla ice cream

1 1/2 c corn flakes (frosted or plain) OR rice krispies

3/4 c granola

1/3 c coconut

1/2 bag toffee bits

3/4 c honey

1 T canola oil

Put ice cream out to soften. Spread softened ice cream in 9 X 13 pan. Put your oil in a large saucepan over medium heat. Saute granola, coconut, and toffee. Then add the cereal and honey. Mix well and remove from heat. Let completely cool, then place on top of ice cream and freeze.

Kaye Macdonald

Shrimp & Sausage Gumbo

1/4 c butter

1/4 c flour

1/2 c chopped green pepper

1/2 c onion

1 T garlic powder

1 pkg (14 oz) Oscar Mayer Turkey Smoked Sausage sliced

1 can diced tomatoes (drained)

1 1/2 c chicken broth

1/4 t thyme leaves

1/4 t salt

1/4 t pepper

1/2 lb of cooked shrimp diced

3 c cooked rice

Melt butter in skillet over medium-high heat. Stir in flour. Cook for 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, garlic. Cook 2-3 minutes or until crisp-tender. Add sausage, tomatoes, broth, thyme; stir well until blended. Season with salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally. Stir in shrimp and cook for 5 minutes. Spoon over rice.

Cheese Sauce

1/3 c butter

1/3 c flour

3 c milk

2 c cheddar cheese

1 t salt

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted.

Southern Living Dec 2008

Lettuce Wraps

Pouring sauce:
1/4 c sugar
1/2 warm water
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
2 T soy sauce
1/2 T mustard
2 t garlic powder
1/8 t sesame oil

Mix and set aside.

2 chicken breasts diced and browned in 2T sesame oil & 2 T olive oil over medium heat.
Take chicken out of pan. Put in the following ingredients:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar
1 t garlic powder
1 green onion cut up
1 can water chestnuts diced
1 diced green pepper
6 baby carrots diced (optional)
1/3 cucumber diced (optional)
1 1/2 c cooked rice

Cook rice as directed on package. Put powder, sugar, soy sauce, vinegar in pan let simmer for a few minutes then place cut up veggies in and saute. Assemble wraps and have pouring sauce on the side.


Ashlee Macdonald

Beef Taco Skillet

1 lb ground beef
1 can tomato soup
1/2 c salsa
1/2 c water
5 flour tortillas (6") cut into 1" pieces
1/2 c shredded cheddar cheese

Cook beef in skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes, stir. Top with cheese.

Campbells

French Dip Sandwich

3lb rump roast or london broil steak
1 can condensed french onion soup
1 pkg of aujus seasoning
3 c warm water

Trim the excess fat off the meat. Place in slow cooker. Add the rest of the ingredients.
Cook on low for 7 hours or high for 4 hours.
Shred meat half hour before time is up on cooking, so it can soak up the juice.

Toast your choice of bun, roll, or french bread.
Serve sauce for dipping.

Ashlee Macdonald

Orange Cilantro Tilapia

1 T orange zest
1/2 c orange juice
1/4 c extra virgin light olive oil
1/4 cilantro leaves
1/2 t salt
1 t oregano
1 T lime juice

Place fish fillets in plastic gallon zip lock bag. Blend all ingredients in blender until smooth. Pour mixture into zip lock bag over the fish. Marinate overnight.

Bake on a sprayed aluminum foil-lined jelly roll pan for half hour on 315 degrees or cook on the grill.

Chelcie Kenyon

Summer Fresh Salad

Salad:
1 large head red leaf lettuce (washed, dried, cut, chilled)
1 (11 oz) can of mandarin oranges (drained)
1 small container of feta cheese
1/4 c craisins
1/2 c sliced strawberries
1/2 c red grapes (halved)
1 can of pears (diced)
1 cooked chicken breast (cubed)

Salad Dressing:
1/2 c Italian salad dressing
1/2 t grated orange peel
1/3 c fresh orange juice
2 T sugar

Top with candied nut of your choice:

1 C SLICED ALMONDS (or nut of your choice)

1/3 C PACKED BROWN SUGAR

1 t GROUND CINNAMON

1 LARGE EGG WHITE (LIGHTLY BEATEN)

Preheat oven to 325 degrees. Combine first 3 ingredients in small bowl. Stir in egg whites. Spread mixture evenly onto a foiled lined baking sheet coated with cooking spray. Bake at 325 degrees for 10 minutes. Stir mixture; bake an additional 13-15 minutes or until crisp. Transfer foil to wire rack. Cool almond mixture. Break almond mixture into small pieces. Store at room temperature in an air tight container for up to 1 week.

Erin Mayfield

Dutch Honey Syrup

1 cube butter
1 c sugar
1 c Mrs Butterworth's syrup
1 c cream (heavy or whipping)

Melt butter, sugar, and syrup over medium heat in a medium size saucepan. Remove from heat and add the cream. Cool and store in container and refrigerate.

Kaye Macdonald

Top of the Mountain French Toast

1 c brown sugar
1/2 c butter
2 T dark corn syrup
3 tart apples (peeled and sliced)
5 eggs (beatened)
1 1/2 c milk
1 t vanilla
1 loaf of Texas Toast cubed
powdered sugar

In a small saucepan cook brown sugar, butter, and corn syrup over low heat for 2-3 minutes until smooth. Pour into a 9x13" pan. Layer apple slices over syrup in pan and top with cubed bread.
Combine beaten eggs with milk and vanilla, pour over the bread, cover and refrigerate overnight. Bake in a 350 degree oven for 40-50 until golden and crusty. Spoon syrup over the hot french toast and sprinkle with powdered sugar. Cut into slices.

Kaye Macdonald

Chicken with Parmesan Sauce

Boil 4-6 chicken breasts.
Melt 2 1/2 T margarine in sauce pan.
Stir 1/2 c flour and 2 c chicken bouillon alternately to keep a paste without lumps until become liquid. Over medium heat, stir constantly and add 1 1/2 c milk, 1/2 t garlic powder and 1 1/2 c parmesan. When sauce thickens add 1 pint cream. Pour over hot chicken and serve with pasta or rice.

Kaye Macdonald

String Beef Burritos

2-3lb chuck roast
1 can green diced chilies
1 onion
1 can stewed whole tomatoes
1 t salt
1 t garlic granules
1/2 t cumin
1/4 t oregano

Cook roast in crock pot for 7 hours or overnight.
Drain water and string the beef, then add all ingredients.
Simmer for 1/2 hour. Wrap in flour tortillas and add cheese,
sour cream and guacamole.

Kaye Macdonald

Black Beans

2 cans black beans
1 tomato
1/2 bay leaf
1 T onion flakes
1/2 T red wine vinegar
3/4 T oregano
3/4 t liquid smoke
salt and pepper to taste.

Put all ingredients in a pot and bring to boil. Cook until tomatoes begin to break down.
Serve over rice.

BBQ Beef Brisket

Cover brisket with 1/2 bottle liquid smoke. Cover and refrigerate over night.
Add 1 cup water and cook at 300 degrees for 5 hours.

Drain and slice.

Place in glass dish. Cover with sauce and bake uncovered at 350 degrees for 30 minutes.

Sauce:
1 c bbq sauce
1 (8 oz) can tomato sauce
1/2 c brown sugar
1/2 t vinegar
dash of worchestershire sauce

Mix and heat until sugar is dissolved.

Kaye Macdonald

Chicken Enchiladas

Sauce

1 can cream chicken soup
2 oz diced green chilis
1 c sour cream

Mix the sauce and set aside.

Boil 2-3 chicken breasts and shred.

Spread small amount of sauce on bottom of 9X13 pan. Warm each tortilla (one at a time) in microwave for 13 seconds. Then fill with chicken, sauce mixture, and sprinkle with a little cheese.
Lay in pan and repeat until pan is full. Spread remainder of sauce and sprinkle with cheese.
Cover and bake 30 minutes at 350 degrees.

Kaye Macdonald

Navajo Tacos

3 c unsifted flour
1 t baking powder
1/2 t salt
1/4 c dry milk
1 1/4 c lukewarm water
vegetable or canola oil

In a bowl combine dry ingredients. Add the water a bit at a time to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg and shape it round with a small hole in the middle. Work the dough hand to hand to make it thinner. Stretch to a diameter about 9 inches. In a frying pan, have ready hot oil at least 1 inch deep. Drop the thin round dough in the hot oil and fry until light brown on each side.

We usually top the fry bread with the following:
Llettuce, tomatoes, avacados, olives.
Salsa, sour cream or ranch dressing.
Ground beef, chicken, or white fish cooked in taco seasoning or salsa.

VARIATIONS:
Make is a dessert or snack by putting butter, jam. or honey.

Ellie Dukepoo

Calzones

1 T or PKG of active dry yeast
1 c warm water
1 T olive oil
1 t white sugar
1 t salt
2 1/2 c flour (divided)
1 egg beatened
1 T italian seasoning
1 1/2 c mozzerella cheese or ricotta cheese

toppings of your choice: (I usually use this combination)
olives
pepperoni
peppers
onions
ham

Mix yeast and sugar together in a bowl and pour the warm water over it. Let yeast activate for 5-10 minutes. Then mix in oil, salt, and 1 c of flour until smooth. Gradually stir in the rest of the flour, until the dough is smooth and workable. Knead dough for 5 minutes or until elastic. Lay dough in an oiled bowl and let rise for 30 minutes or until doubled in size.
Mix cheese, italian seasoning, and topping together in a bowl and refrigerate to chill.
Preheat oven to 375 degrees.
Seperate dough into six parts. Roll out and place filling in the dough and seal shut. Place on greased cookie sheet. Brush with beatened egg.
Bake for 30 minutes.
Serve with marinara sauce.

Jenny

Bruschetta Chicken Bake

1 can (14oz) italian style diced tomatoes (undrained)
1 1/4 c mozzarella cheese (divided)
1/4 c basil
1 pkg (6oz) chicken stuffing mix
2 lbs of chicken (cubed)
1/3 c italian dressing (or any variation ie: roasted tomato basil, etc.)

Heat oven to 350 degrees.

Mix tomatoes, half of the cheese, and basil in a medium bowl. Then add stuffing and mix stir until moistened. Grease a 9 x 13 pan. Pour bowl mixture in the greased pan. Place chicken and dressing mixture in a bowl and coat chicken. Pour over stuffing mixture in the pan. Sprinkle the rest of the cheese on top.

Bake for 40 minutes or until chicken is done (165 degrees).

VARIATIONS:
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

Kraft Foods

Spaghetti Bread

2 c flour
2 T yeast
1 T sugar
1 t garlic salt
1 t salt
1/2 parmesan cheese
1/2 t basil leaves
1 t parsley
1 1/2 c warm water
1 T olive oil

Mix yeast and sugar in the bowl. Pour water over and let the yeast activate for 5 minutes. Then mix in the salts, cheese, basil, parsley, and oil. Mix until moistened. Beat in 1 1/2 c of the flour. For a firm dough knead until smooth and elastic (5-7 minutes).
Let rise for 30-45 minutes in greased bowl until double in size. Punch down, divide in 2 parts. Roll each part into a 11x17 rectangle. Starting at the long end roll tightly and pinch ends to seal. Place seam side down on a greased cookie sheet. Make 3 diagonal slits on each loaf cover, let rise 30 more minutes. Bake at 375 degrees for 20 minutes.

Sarah Sturgeon

Chocolate Rice Krispy Squares

1 c corn syrup

1 c sugar

1 c peanut butter

6 c rice krispies

1 c chocolate chips

1 c butterscotch chips

Prepare greased 9x13 pan. Place corn syrup and sugar in a saucepan. Cook until sugar dissolves. Remove from heat when it begins to boil. Stir in pb and rice krispies. Press in greased pan. Melt butterscotch chips and spread on top. After cooling a bit, do the same with the chocolate chips.

Sarah Sturgeon

Slow Cook Pot Roast

2 cans condensed cream of mushroom soup

2 T worcestershire sauce

1 t garlic powder

1 pkg dry onion soup mix

1 1/4 c water

5 1/2 lbs of pot roast

Mix everything in the crock pot, except the meat. After that is mixed place in the pot roast.

Cook on high for 3-4 hours

Cook on low for 8-9 hours

Ashlee Macdonald

Orange Citrus Bars

2 c flour
1/4 c flour
1/2 c powdered sugar

2 c sugar
1 c cold butter (cubed)
4 large eggs
1/3 c orange juice
1/2 t baking powder
1 orange (zested)

Icing:
4 c powdered sugar
1/2 orange juice
1/2 orange (zested)

Crust:
Preheat oven to 325 degrees. In a large bowl combine 2 cups of flour and powdered sugar. Cut in butter to mixture, until crumbly. Press evenly into the bottom of a 13 x 9 inch baking pan.
Bake for 20 minutes or until lightly browned.

Filling:
In a medium bowl, whisk together: sugar, eggs, and juice until well blended. Add 1/4 c flour and baking powder. Stir until combined. Sprinkle in some orange zest. Pour into hot baked crust. Then bake 25 minutes or until set. Let cool before placing icing on top.

Icing:
Add 4 cups of powdered sugar and 1/2 c orange juice together, so that is combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.

Paula Dean

Ham-wrapped Chicken

1 c sour cream
1 c cream of chickn can
8 slices of ham lunchmeat
4 chicken breasts

Wrap ham around chicken breasts .
Pour and spread sauce in pan and place chicken in pan.
Cover pan with tin foil and bake on 350 degrees for around 50minutes to an hour.

Chuck's Favorite Mac N Cheese

1-8oz package of large elbow macaroni

1-8oz package of shredded sharp cheddar cheese

1-12oz container small curd cottage cheese

1-8oz container of sour cream

salt and pepper to taste

1 c dry bread crumbs

1/3 c butter melted



Preheat oven to 350 degrees. Bring a large pot of lightly salted and oiled water to a boil. Add pasta and cook until done. Combine noodles, and all the ingredients except the bread crumbs and butter. Pour mixture in a grease a 9X13" baking dish. In a bowl combine butter and bread crumbs. Sprinkle bread crumb mixture over noodle mixure in baking dish. Bake about 30 minutes or until golden brown.

Gazpacho with Shrimp

1 medium tomato diced
1 small can of tomato sauce
1/2 water
1 red pepper seeded and diced
1 medium cucumber peeled and diced
1/2 medium red onion diced
2t garlic powder
1/4 c Zesty Italian Dressing
1/8 c lemon juice
1/8 t ground red pepper (cayenne)
1/2 lb cooked diced shrimp
1/8 c of fresh or dried cilantro

Combine all ingredients and cover. Refrigerate for a least an hour.
Serve on tostada shell.

Kraft Foods a few changes from Ashlee

Rocky Road Cake

1 pkg devils food mix
1/3 c chocolate pudding mix
1 c milk
4 large eggs
1/2 c vegetable oil
1 1/2c mini marshmellows (or about 20 large marshmellows cut in half)
1/2 c sweetened flaked toasted (toast on aluminum foil under broiler for 30 stir and toast another 30 minutes)
1/2 c chocolate chips
1/3 c walnuts or pecans

icecream, fudge, and caramel (optional)

In a medium bowl combine: cake mix, pudding powder, milk, oil, eggs.

Spray 13X9 pan. Bake as directed on cake package.

Sprinkle marshmellows on cake as soon as it is out of the oven. Let the marshmellows melt and spread all over the cake. Sprinkle remaining desired toppings and serve warm.

Ashlee Macdonald

Hard & Soft Boiled Eggs

1. Place eggs in single layer in saucepan.
2. Cover with at least one inch of cold water over tops of shells.  Lightly salt the water.
3. Cover pot with lid and bring to a boil over medium heat.
4. As soon as the water comes to a full boil, remove from heat and let stand.
5. Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
6. Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
7. When cooked to desired level, drain off hot water.
8. Immediately cover with cold water and add a few ice cubes.
9. Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
10. Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.
    

Snicker Doodles

1 c shortening

1 c margarine or butter (room temp)

3 c sugar

4 eggs

5 1/2 c flour

4 t cream of tartar

2 t baking soda

1/2 t salt

4 T sugar

2 t cinnamon

Heat oven to 400 degrees.  Mix shortenings, 3 cups sugar and eggs.  Mix in all dry ingredients except sugar and cinnamon.   Chill dough.  Roll 1 inch balls in sugar and cinnamon mixture and place on non-greased cookie sheet.  Bake 8-9 minutes.

Kaye Macdonald

Rice Krispy Treats

1/4 c margarine

1 (10 oz pkg) mini marshmallows

5 c rice krispies (coco, fruity, variations)

Melt marshmellows in butter in large sauce pan over medium heat. Add rice krispies. Spread in greased 9X 13 pan and let cool.

topping option:

melt 1/2 pkg of butterscotch chips and 1/2 pkg of chocolate chips together. Spread over cooled rice krispie treats. Refrigerate for 1 hour. Cut.

Variations:

PEANUT BUTTER RICE KRISPIES

Add 1/2 c peanut butter when you take the marshmallow/butter mixture off the stove before you add the rice krispies. Stir until smooth, then add the rice krispies

Kaye Macdonald

Fudge

4 c sugar

1 cube butter or margarine

1 can of evaporated skim milk

pinch of salt

Mix together and cook until it forms a soft ball. Remove from heat then add:

1 large package of chocolate chips

2 c miniature marshmallows

Beat until stiff, then spread in greased 9x 13 pan. Let cool.

Caramel Popcorn

Pop 2-3 gallons of popcorn (2 bags of instant popcorn)

2 c brown sugar

2 cubes margarine

1/2 c karo syrup

Bring to a boil and cook for 5 minutes then add:

1 t baking powder.

Pour over popcorn (add nuts if desired).  Spread on cookie sheet and bake at 200 degrees stirring every 15 minutes for an hour.

Kaye Macdonald

Sticky version of Caramel Popcorn

1 c brown sugar
1/2 c butter
1 c light Karo syrup
1 can sweetened condensed milk


Melt all ingredients in a saucepan over medium-low heat.  Once caramel is boiling cook for approximately two minutes constantly stirring.  Pour over 3 bags of popped microwave popcorn.

Jessica

Caramel Sauce

2 1/4 c brown sugar

1 c white corn syrup

Bring to a boil stirring constantly then add:

1 cube of butter or margarine

1 can sweetened condensed milk

Cook slowly over medium heat for 2-3 minutes

Kaye Macdonald

Cheese Dip

1 stick softened butter

1 (8 oz) cream cheese

1/2 c mayo

6 oz jarred cheese

1 t garlic powder

Cream until smooth. Serve with crackers, celery, breadsticks, anything you put cheese on.

Paula Dean

Ham Potato Soup

2 cans cream of potato soup

2 cans of milk (whole, 2%, 1%, skim, or evaporated skim milk)

2 handfuls of diced up ham left over from the holiday

2 T honey

pepper

Saute ham in honey over medium heat until light brown.

Add milk and stir constantly then add potato soup, 1 can at

a time and stir constantly until well blended.

Add pepper to taste.

by Ashlee Macdonald

Easter Coconut Cake

1 white cake mix & all ingredients on box

1/2 c evaporated skim milk

1/3 c vanilla or coconut pudding mix

Mix all above ingredients together and pour in desired sized greased pans and bake according to box white cake instructions.

Let cake completely cool.

icing ingredients:

6 c powdered sugar

2/3 c evaporated skim milk

6 T margarine

Color 2 cups of coconut with 2 - 4 drops of green food coloring.

Ice cake & pat on coconut on cake.

by Kaye Macdonald

Roasted Tomato Basil Soup

6 baseball size tomatoes cut in half tossed in olive oil then spread on a foil lined cookie sheet. Sprinkle salt and pepper on tomatoes before placing in a 400 degree oven for 45 minutes.

In a large saucepan over medium heat do the following:

Melt 1 t butter & 1 t olive oil.

Add a 1/3 c diced onion saute until translucent.

Then add to the onion/oil mixture:

1 1/2 t minced garlic

1/4 t crushed red pepper

3 t basil

1 t thyme

MIX well and incorporate all the seasonings then put in:

1 can tomato soup

1 can chicken stock

When tomatoes are done in the oven, take out and blend in food processor or blender.

Add the processed tomatoes to the mixture above and bring to a boil, then let simmer for 45 minutes.

3 soup bowls full

by Ashlee Macdonald

Raspberry White Cake Dessert

White cake mix prepared
add 1/2 c prepared pudding (any pudding flavor that goes with raspberries)
Bake as directed on box.


8 oz cream cheese
2 c powdered sugar
whip until well mixed.

Then add a 1/2 pint of whipped whipping cream (or 2 envelopes of DreamWhip prepared). Whipping cream must be stiff.

Fold cream cheese mixture into whipping cream. Then spread on cooled cake.

2 - 12oz bags of frozen raspberries
Put frozen raspberries in bowl 2 hours before serving.
Mix raspberries with 1/4 c powdered sugar to sweeten up the raspberries and make them saucy.
Add raspberries when served.

by Kaye Macdonald

Muffins

1 egg

2 c flour

1/3 c sugar

1 T baking powder

1/2 c oil

1 t salt 

3/4 c milk

Mix wet ingredients in one bowl and dry in another.  Combine together.  Bake in muffin tin at 300 degrees for 10 minutes.

Variations:  Add blueberries, crasins, etc to make your desired muffin.

by Amy Kamoe

Monkey Bread Hawaiian Sweet Bread

2 c warm water (approx 115 degrees)

1 T yeast

1/4 c sugar

1/4 c brown sugar

2 eggs

3 c flour

4 T canola oil

3 1/2 c flour

Sprinkle a tsp of sugar over the yeast in the bowl to help the yeast activate.  Then pour the water over the yeast.  Mix a couple seconds and let stand for 15 minutes to fully activate.  Mix in the sugars & eggs.  Gradually add in the flour.  Then add the oil.  Gradually add the second round of flour which is the 3 1/2 cups.  Let rise in bowl until doubled.  Punch down and cut into circles. Butter the circles and place them back to front in a pan and let rise again.  Bake for 30 minutes on 350 degrees.  Butter top when they come out.

by Hannah Kamoe

Peanut Butter Bars

3/4 c margarine (room temp.)

3/4 c sugar

3/4 c brown sugar

3/4 c peanut butter

1/2 t salt

1/2 t baking soda

1 t vanilla

2 eggs

Cream margarine, peanut butter, vanilla and eggs. Mix the salt, soda, and sugars together before adding it to the peanut butter mixture.

Then add:

1 1/2 c flour

Mix well then add:

1 1/2 c oats

Mix well then bake for 10-12 minutes on 350 degrees.

Take out of oven and spread 1 cup of creamy peanut butter on cake and then sprinkle 1 cup chocolate chips on top to melt then spread the chocolate chips evenly to make a chocolate top.

by Shelly Pehrson

Butter Cookies

1 lb butter (room temp.)

6 eggs (room temp.)

2 c sugar

1 lemon rind fine grated

Cream butter & eggs. Gradually add the sugar and lemon rind and mix well for 3 minutes in mixer.

2 t baking powder

8 c flour

Mix flour and baking powder together, so the baking powder is evenly distributed throughout the flour. Then add this to the butter mixture above. Let dough chill overnight in fridge.

Bake at 300 degrees for 12 minutes.

Icing:

1 pkg (8oz) cream cheese (softened)

1/2 c butter (softened)

1/4 c milk

1 t vanilla

41/2 - 5 c powdered sugar

Cream the butter, cream cheese, milk, and vanilla until smooth. Then add the powdered sugar gradually, until you achieve the right consistency.

by Laverd Smith

Mud Buddies

9 c chex cereal

1 c semi-sweet chocolate chips

1/2 c peanut butter

1/4 c margarine

1 t vanilla

1 1/2 c powdered sugar

Measure out cereal in large bowl. Melt chocolate, peanut butter, and butter in microwave on high for 1 minute. Stir vanilla in chocolate mixture after out of the microwave. Pour chocolate mixture over chex cereal and coat evenly. Place half of the powdered sugar in a zip lock bag, then add the chex mixture in zip lock bag and then put the other half of powdered sugar on top of the chex in the zip lock bag and shake bag to evenly coat with powdered sugar.

White Chili

1 onion (chopped and browned)
1/2 stick of butter (melted)
1/4 c flour (whisked into the butter)

Gradually add:
3/4 c chicken broth
2 c half & half
simmer until thick, stir constantly

Add:
1/2 t chili powder
1 t cumin
1/2 t salt
1/2 t pepper

Add:
2-4 oz can green chilies
4 cooked and diced chicken breast
3 cans Bush's navy beans
Mix together and heat through

Add:
1 1/2 c monterey jack cheese when ready to serve.

Tayna Kahn