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

Banana Cream Pie

9" baked pie shell

2/3 c sugar

1/4 c cornstarch

1/2 t salt

3 c milk

4 egg yolks (slightly beaten)

2 T butter or margarine (softened)

1 T plus 1 t vanilla

2 large bananas

sweetened whip cream

Pie shell:

2 c flour

1 c shortening

1 t salt

Mix pie shell ingredients above until crumbly with pastry cutter then add:

1/4 c cold water

1 t vinegar

1 egg

Roll out dough and place in pie pan. Bake on 350 degrees for around 30 - 45 minutes until light golden brown.

Filling directions:

Stir together sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap onto filling in saucepan and cool to room temperature.

Peel and slice bananas; arrange layer of banana slices 1/2 inch deep in pie shell. Pour in cooled filling. Chill pie thoroughly, at least 2 hours. Just before serving, top pie with sweetened whip cream and fresh banana if you like.

by Kaye Macdonald

Coconut Cream Pie

9" baked pie shell

2/3 c sugar

1/4 c cornstarch

1/2 t salt

3 c coconut milk

4 egg yolks (slightly beaten)

2 T butter or margarine softened

2 t vanilla or coconut extract

3/4 c flaked coconut

Pie shell:

2 c flour

1 c shortening

1 t salt

Mix pie shell ingredients above until crumbly with pastry cutter then add:

1/4 c cold water

1 t vinegar

1 egg

Roll out dough and place in pie pan. Bake on 350 degrees for around 30 - 45 minutes until light golden brown.

Filling directions:

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in coconut. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. Top with whipped cream and toasted coconut.

by Kaye Macdonald

Cranberry Jello Salad

Mix 2 c hot water with 1 large pkg of raspberry jello. Let cool and add 1 small carton of sour cream and 1 can of jellied cranberry sauce. Then let it set overnight.

Topping:
1/2 pt cream
4 oz cream cheese
32 miniature marshmallows

Combine all topping ingredients in a bowl and whip and add sugar to taste.
Spread over jello mixture.

by Shirley Mangum

Potato Refrigerator Dough

1 pkg or 1 rounded tablespoon of active dry yeast
1 1/2 c warm water (105-115 degrees)
2/3 c sugar
1 1/2 t salt
2/3 c shortening
2 eggs
1 c luke warm mashed potatoes
7 to 7 1/2 c unbleached all-purpose flour

Put yeast in mixing bowl and sprinkle a little sugar on top then pour on warm water and dissolve yeast. Mix a couple times then let stand for 15 minutes. Then stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle or when the bowl is clean. Knead in mixer for 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.)

Punch down dough; divide into 4 parts. Roll into rolls place on greased cookie sheet and put in warm oven for 5 minutes. Take out and cover with towel and let rise. Bake for 15 minutes on 400 degrees.

by Kaye Macdonald

Lemon-Lime Ice Cream Dessert

Crust:

7 T butter (room temperture)

4 T sugar

Ritz Crackers (1 sleeve or 1 1/2 c crushed)



Ice Cream Layer:

1/2 gallon vanilla ice cream

1 qt lime sherbet (or any flavor you desire)



Topping:

1 c sugar

4 T fresh lemon juice or bottled

6 T butter

2 eggs (well beaten)


Over a low-medium heat, mix the butter, lemon juice and sugar, cook until sugar is dissolved. Add eggs slowly while stirring. Continue cooking until thickened. Set aside to cool before adding to the ice cream layer. When cool, spread topping over the ice cream layer. Garnish with limes that are sliced and slit to the middle and twisted. Put in freezer for several hours before serving. Remove from freezer about 10 minutes before serving.

by Kaye Macdonald

Frosted Orange Rolls

3 T butter (room temperature)
1 T grated orange peel
2 T orange juice
1 1/2 c powdered sugar
1/2 recipe Traditional Sweet Roll Dough

Beat butter, orange peel, juice and powdered sugar until creamy and smooth.

Roll dough into rectangle 12x17 inches; spread with half the orange filling. Roll up, beginning at wide side. Pinch edge of dough into roll to seal well. Stretch roll to make even.

Cut roll into 12 slices Place slightly apart in greased round layer pan. 9x1 1/2 inches. Let rise until double. Place in warm oven for 5 minutes then pull out and place towel over rolls and let rise approx 20 minutes. Bake 25-30 minutes on 350 degrees.

While warm, frost with remaining filling.

by Kaye Macdonald

Sweet Roll Dough

2 pkgs or 2 rounded Tablespoons of active dry yeast
1/2 c warm water (105-115 degrees)
1/2 c lukewarm milk (scalded then cooled) or powdered milk
1/2 c sugar
1 t salt
2 eggs
1/2 c butter (room temperture)
4 1/2 to 5 cups all-purpose flour

Dissolve yeast by pouring water over yeast that has been sprinkled with a little sugar. Mix then let stand for about 15 minutes. Then add milk, sugar, salt, eggs, butter and 2 1/2 cups of flour. Beat until smooth. Mix in enough remaining flour ot make dough easy to handle. Knead or mix for about 4 minutes. (At this point, dough can be refrigerated 3-4 days.) Let rise for about half hour to an hour. (Dough is ready if impression remains when touched.)

Shape dough into desired rolls or coffee cake. Place in oven on warm for 5 minutes. Remove and place towel over dough and let rise 15 minutes, then place in 375 degree oven and bake as directed.

by Kaye Macdonald

Baked Honey Mustard Salmon

Jot's Resort Salmon

1/4 c butter melted
3 T Dijon mustard
1 1/2 T Honey
1/4 c bread crumbs
1/4 c finely chopped pecans
4 t minced Italian parsley (or regular)
4 salmon fillet pieces (about 6 oz each)
salt & pepper

Mix butter, mustard, and honey. Mix crumbs, pecans, and parsley.
Lightly season the salmon with salt and pepper on foiled lined, then lightly greased baking sheet. Spread salmon generously with mustard mix and sprinkle with the crumbs on top. Bake in 450 degree oven until cooked through, 10-15 minutes. Serve with lemon wedge if desired.

Traditional Rolls

1 pkg or 1 rounded Tablespoon active dry yeast
1/4 c warm water (105-115 degrees)
3/4 c lukewarm milk (scald and let completely cool) or use dry milk
1/4 c sugar
1 t salt
1 egg
1/4 c canola oil
3 1/2 c unbleached flour
butter

Put yeast in mixing bowl and sprinkle a little sugar on the yeast then pour over the water and mix a couple times, then let stand for up to 15 minutes. Must bubble to be fully activated.

Then add the milk, sugar, salt, egg, oil. Mix thoroughly.

Put half of the flour in first. The half of what is left of that, then add a little of what is finally left a little at a time until the dough pulls away from the bowl. Mix or knead for 2 minutes. Let raise for a 1/2 hour in mixing bowl.

Spray surface with cooking oil. Pull out sections of dough about the size of a grapefruit and roll into a ball on the oiled surface. Roll out to a third of an inch in a circle, cut like a pizza and roll like a crescent. Place on greased baking sheet. Place in oven on warm for 3-5 minutes.

Take out of oven and put a towel over it for about 5 minutes or until they are fully raised. Then bake on 375 degrees for about 8-10 minutes. Brush with butter when they come out of the oven.

Kaye Macdonald

Knock-Off Cafe Rio Sweet Pork or Chicken Burrito or Salad

INGREDIENTS:

1- 3lb pork roast shoulder or butt

OR

6 boneless, skinless, chicken breasts
1 cans of COKE
1 c water

1 1/2 C brown sugar

2 small cans diced chilis

1 - 14oz can of tomato sauce

1 1/2 t chili power

1 1/2 t cumin

DIRECTIONS:
Spray your crockpot with cooking spray and then set it on high.  Place roast or chicken and cover with water and half a can of coke.
Cook for 3-4 hours. 
Then drain off liquid and shred meat.
In a bowl mix the following ingredients then pour over meat:
coke, tomato sauce, both cans of chilis, brown sugar, chili powder, and cumin.
Cook for another 2 hours in the crockpot.

SERVE:

In tortillas that has melted cheese on it with lime rice and black or pinto beans.

or

On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.

CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:

1/2 C mayonnaise

1/2 C cilantro

1/2 t cayenne pepper

1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix

1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)

1 clove garlic minced

2 tomatillos quartered

DIRECTIONS:

Mix all ingredients well in a blender. Chill before serving.

Homemade Oreos

2 pkg devils food cake mix

4 eggs

1 c shortening

Mix shortening and eggs together until smooth. Gradually add the cake mix with a hand mixer.

Roll dough into one inch balls. Flatten balls on greased cookie sheet. Place in oven for 7-8 minutes on 350 degrees.

Icing:

1 pkg cream cheese (softened)

1/4 c butter (softened)

1 tsp vanilla

3 c powdered sugar

Cream the vanilla, cream cheese, and butter until smooth. Gradually add the powdered sugar.

Variations: Use different cake mixes for flavor variations or flavorings for icings.

Philly Cheese Steak Sandwich

Marinate a flank steak in A1 or Heinz 57 sauce. Not a lot of sauce just a little to coat lightly. Saute in pan add a little salt and pepper when sauteing. Place peppers & onions in pan coat a little olive oil and saute. Before removing peppers and onions from pan salt and pepper them. Place meat and pepper/onions on bun and sprinkle cheese and let melt.