Pumpkin Roll

This might look like it takes a long time to make or look difficult, but it really isn't. It is so yummy, you might want to make more than one.

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

FOR CAKE:PREHEAT oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Yield: 1 Roll, approx. 10 servings

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Banana Bread

1/2 c. margarine or butter
1 c. sugar
2 eggs
1 c. mashed bananas
1/4 c. milk + 1t. lemon juice (to make buttermilk)
2 c. flour
1 1/2 t. baking powder
1/2 t. soda
1/4 t. salt
1/2 c. nuts, chopped

Preheat oven to 350 degrees. Grease loaf pan. Cream margarine & sugar. Add eggs, banana & milk. Mix dry ingredients in seperate bowl. Add to wet ingredients. Add nuts if desired. Bake for 1 hr. This recipe can be doubled or tripled.

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 t. vanilla
2 c. zucchini, shredded
3 c. flour
1 t. baking soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1/2 c. chopped nuts, optional

Preheat oven to 350 degrees. In mixer bowl, combine oil & sugar. Add eggs, vanilla & zucchini. Mix dry ingredients in seperate bowl, add slowly to wet ingredients. Divide into 2 greased loaf pans. Bake for 1 hr. Yield: 2 loaves

Biscuits & Gravy

This is one of Craig's favorite breakfasts. Actually, he would eat it for any meal.

Biscuits:
2 c. flour
4 t. baking powder
1 T. sugar
3/4 t. salt
1/4 c. shortening
7/8 c. milk-not sure why this amount, but it is between 3/4 & 1c. on my glass measuring cup.

Mix dry ingredients in mixing bowl. Add shortening. Cut into flour mixture until crumbly. Add milk. Stir with fork. Gently knead 10 times. Pat out to 3/4" thick. Cut out, place on ungreased cookie sheet. Close together for soft sides, Further apart for crunchier sides. Bake at 450 degrees for 12-15 minutes or until brown. Yield: 9 biscuits

Gravy:
1 lb breakfast sausage
3/4 c. flour
3 c. milk
salt & pepper, if needed

Cook sausage in a pan, sprinkle flour over top & stir. Slowly add milk. Stir until thickened. Add salt & pepper to taste. Serve over biscuits.

*We always use our venison breakfast sausage & never add salt or pepper, but you may need to if using a different sausage.

French Bread

This is an easy recipe. It doesn't require kneading & is done in about 1 1/2 hrs, including baking. Yum!

2 T. yeast
2 1/2 c. warm water
In large mixer bowl, add yeast to water & let it dissolve without stirring.
2 T. sugar
1 T. salt
2 T. oil
6 c. flour
sesame seeds, optional

Add sugar, salt & oil. Mix in flour & stir every 10 minutes for 1 hr. Knead on floured surface 3 or 4 times, just so it isn't sticky. Divide dough in half. Roll out & then shape into loaves & place on greased cookie sheet. Brush the tops with milk, then slit the tops. Sprinkle sesame seeds on top if desired. Bake at 400 degrees for 30 minutes. Makes 2 loaves.

Green Chile Rice

1 can cream of celery or chicken soup

1 c. sour cream

1 can diced green chiles

1 c. shredded cheese

1 1/2 c. uncooked instant rice

In a bowl, combine the soup, sour cream, chiles & cheese. Stir in rice. Transfer to a greased shallow 1 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until rice in tender. Yield: 4-6 servings

*I usually double this because we like leftovers. Great with Fajitas.

Brown Sugar Carrots

1 lb. baby carrots
1-2 T. butter
1-2 T. brown sugar

Steam carrots until tender. Turn off heat & drain water. Add butter & brown sugar to carrots. Place lid on pan & let melt. Stir together to coat & Serve! This in one way my kids WILL eat cooked carrots!

Big Batch of Bismarks (filled donuts)

This recipe makes a lot! I cut it in half & it makes about 2 1/2 dozen!



2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110-115 degrees)
4 c. warm milk (110-115 degrees)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
vanilla pudding
chocolate frosting

In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.

Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface;roll out to 1/2" thickness. Cut with a floured 3" biscuit cutter. Place on greased cookie sheet. Cover & let rise until doubled, about 30 minutes.

In an electric skillet or fryer, heat oil to 375 degrees. Fry bismarks a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with filling. Decorate with frosting & sprinkles if desired. Yield: 5 dozen.
* try strawberry or raspberry filling & icing on top or chocolate pudding inside.

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap

& fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400 degrees. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with pecans. Cool completely & break into pieces. Yummy!

Li'l Cheddar Meatloaves

1 egg
3/4 c. milk
1 c. cheese, grated
1/2 c. quick cooking oats
1/2 c. onion, chopped
1 t. salt
1 lb. lean ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 t. mustard

Preheat oven to 350 degrees. In a bowl, beat the egg & milk. Stir in cheese, oats, onion & salt. Add beef & mix well. Shape into eight loaves; Place in greased 9x13 pan. Combine ketchup, brown sugar & mustard; spoon over loaves. Bake, uncovered, for 45 minutes or until the meat is no longer pink & a meat thermometer reads 160 degrees. Yield: 8 servings. Great served with Cheesy Potato Casserole.

Fudge

My mom's recipe

1 (14 oz.) can sweetened condensed milk
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 t. vanilla
Nuts, if desired

In medium saucepan, slightly warm up sweetened condensed milk. Add chocolate chips until completely melted & smooth. Add vanilla & nuts if desired. Pour into 8" square buttered pan. Let cool. Cut into squares.

Double Delicious Cookie Bars

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
2 c. milk chocolate chips
1 c. peanut butter flavored chips

Preheat oven to 350 degrees. In 9x13 pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top with chips. Press down firmly with a fork. Bake 25 minutes or until lighly browned. Cool. Cut into bars. Store loosely covered at room temperature.

Salsa

My neighbor, Jackie's, recipe:

8 c. peeled, chopped, drained tomatoes
2 1/2 c. chopped onions
1 1/2 c. chopped green peppers (I use a combination of red, yellow, orange & green)
1 c. seeded, chopped Jalapeno peppers
6 cloves minced garlic
1/3 c. sugar
1/3 c. vinegar
1 (12 oz) can tomato paste
1 (15 oz.) can tomato sauce
2 t. pepper
1/8 c. salt

Bring all ingredients to a boil for 10 minutes. Place in qt. canning jars & process in boiling bath for 30 minutes. Makes about 4 qts.
*I quadrupled this recipe twice to make our salsa this year. We have 50 qts. of salsa! This makes a mild/medium salsa. My 2 year old eats it & it's not too hot. If you want it hotter, just add more jalepenos.

Chicken Azteca

2 (15 oz.) cans black beans, drained
2 c. frozen corn
2 garlic cloves, minced
1 1/2 t. ground cumin
2 c. chunky salsa, divided
10 boneless, skinless chicken breasts
2 (8 oz.) pkgs. cream cheese, cubed
cooked rice
shredded cheddar chees
Tortillas (optional)

Combine beans, corn, garlic, cumin & half of salsa in crockpot. Arrange chicken pieces over top. Pour remaining salsa over top. Cover, cook on high 2-3 hours or low 4-6 hours. Remove chicken & shred. Return to slow cooker. Stir in cream cheese. Cook on high until cream cheese melts. Spoon chicken & sauce over cooked rice. Top with shredded cheese. Or put in a tortilla with cheese & spinach leaves if desired. You can also put rice in the burrito too. This makes a lot. I usually halve the recipe & it feeds our family of 6 with leftovers.

THE Best Chocolate Chip Cookies

1/2 c. shortening
1/2 c. butter, at room temp.(this is very important)
3/4 c. packed brown sugar
3/4 c. sugar
2 eggs
1 1/2 t. vanilla
1 t. salt
1 t. baking soda
2 1/4 c. flour
1 (12 oz.) pkg. semisweet chocolate chips

Preheat the oven to 375 degrees. In large mixer bowl, combine shortening & butter. Beat on medium speed for 1 minute. Add the sugars. Beat until combined, scraping the sides of the bowl occasionally. Add eggs & vanilla. Do not overmix or you'll end up with tougher cookies. Combine flour, salt & baking soda in seperate bowl. Add flour mixture slowly to butter mixture. Add the chocolate chips. Drop dough on cookie sheet 2 inches apart. Bake for 8-10 minutes. Watch them closely. They're done when they're edges are golden brown or a toothpick can be cleanly removed from the center. Remove from oven & let cool on their sheet for a few minutes. Cool on wire racks 5 minutes.

Olive Garden Alfredo Pasta

1/2 c. butter
2 cloves garlic, minced
2 c. heavy cream
1/8 t. black pepper
pinch of salt
1/2 c. freshly grated parmesan cheese
1 (12 oz.) box fettuccine pasta

Melt butter in medium saucepan. Add garlic, cream, pepper & salt. Bring to a simmer. If it starts to boil, turn the heat down. Add the cheese & continue to simmer for 8 minutes until thick. While sauce cooks, cook pasta for 12 minutes. Drain pasta. Spoon pasta onto serving plates & ladle sauce over the top. Yield: 2-3 large servings.

Chicken Parmesan

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella

Preheat oven to 375 degrees.
Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 4 to 6 minutes, or until chicken is browned. Chicken will finish cooking in the oven.
Pour pasta sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted & chicken is cooked through. Serve with pasta & additional sauce.

Chicken n' Ritz

3-4 boneless chicken breasts, cut in strips
1/2 c. butter, melted
1 tube ritz crackers, crushed

Preheat oven to 350 degrees. Melt butter in one bowl, crush crackers in another. Dip each piece of chicken in butter & roll in crumbs. Place in 9x13 pan. Bake for 30 minutes. Serve with rice & cream of chicken gravy. We like these with BBQ sauce too.

Corn Dogs

1 c. cornmeal
1 c. flour
1/4 t. salt
1/8 t. black pepper
1/4 c. sugar
4 t. baking powder
1 egg
1 c. milk
oil for frying
2 pkg hot dogs
16 wooden skewers

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar & baking powder. Stir in egg & milk. Preheat oil to 350 degrees. Insert wooden sticks into hot dogs. Roll in batter until well coated. Fry 2 or 3 at a time for 8-10 minutes or until lightly browned. Drain on paper towels.

Lion House Rolls

2 T. yeast
2 c. warm water (110-115 degrees)
1/3 c. sugar
1/3 c. shortening (butter or margarine also works)
2 1/2 t. salt
2/3 c. nonfat dry milk
5-6 c. flour
1 egg

In the mixer, combine yeast & water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 c. flour & egg. Beat together until very smooth. Add 2 more cups of flour, one at a time, & beat until smooth.
Add about one more cup of flour, 1/2 c. at a time until it is mixed in. Turn dough onto a slightly floured board & kneed until it is smooth & satiny.Gather dough into a ball. Scrape bowl clean & spray with nonstick cooking spray. Return dough to bowl. Let rise until about triple in size (about 1 hour).
Use the last of the flour on the board for rolling & shaping. Don't use all of the flour unless needed. Let dough rest on board for 10 minutes. Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise until ready for the oven (about 1 1/2 hrs.) Bake at 400 degrees for 15-20 minutes, or until browned to your satisfaction. Makes about 3 dozen rolls. Great with Honey butter.

Minestrone Soup

I like this soup because it's kind of a dump & forget meal. You just dump it in the crockpot & forget it. It's also healthy!
6 c. chicken broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce + 1 can of water
1 (15 oz) can white beans (cannellini or navy)beans, drained
2 carrots, peeled & chopped
1 celery stalk, chopped
1 c. onion, chopped
1 T. Italian seasoning
2 bay leaves
1/2 t. each Salt & pepper
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh spinach or frozen spinach, defrosted
4 T. parmesan cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, beans, carrots, celery, onion, seasonings. Cover & cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini & spinach. Cover & cook 30 more minutes. Remove bay leaves & season to taste with salt & pepper. Ladle into bowls & sprinkle with parmesan cheese. Great with Lion house rolls.

We have also added 2 c. cut green beans & 1 c. corn to make it go further if you're feeding a crowd. Or we have substituted kidney beans for the navy beans.

Wendy's Chili

1 lb. ground beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans, with liquid
1 (29 oz) can pinto beans,with liquid
1 c. diced onion
1 can diced green chiles
1/4 c. diced celery
1 qt. stewed tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt

Brown ground beef in skillet. Drain off fat. In large pot,combine beef, plus all remaining ingredients & bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Or put in crockpot on low for 4-5 hours. Great with Golden sweet Cornbread & honey butter.

Grilled Marinated Shrimp

Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper

2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers

In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Crustless Spinach Quiche

1 (10 oz) pkg. frozen spinach, thawed & drained
5 eggs
2 c. shredded sharp cheese
1/2 t. onion powder
1/4 t. salt
1/8 t. pepper

Preheat oven to 350 degrees. Lightly grease 9" pie plate. In medium bowl, mix together all ingredients. Pour into pie plate. Bake for 30 minutes or until eggs have set. Let cool 10 minutes before serving.

Honey Butter

1/2 c. butter, softened
1/3 c. honey

Stir together, store at room temperature

Cookie Dough For Ice Cream (eggless)

3 T. brown sugar
3 T. sugar
3 T. butter, softened
1/4 t. salt
1/4 t. vanilla
2 T. milk
2/3 c. flour

In a medium bowl, mix together sugars & butter until smooth. Add salt, vanilla & milk. Mix in the flour until well blended. Shape into a loaf or log & freeze 1-2 hrs. Cut into small chunks & mix into softened ice cream. Freeze for about 15 minutes or until firm before serving. Makes about 1 cup of dough bits. I double this & keep some in the freezer for later.

Peanut Butter Crisscrosses

1 c. margarine (imperial works good)
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
1 c. peanut butter
3 c. flour
2 t. baking soda
1/8 t. salt

Preheat oven to 375 degrees. Mix margarine & sugars. Add vanilla & eggs. Mix dry ingredients in seperate bowl. Add to wet ingredients. Form into balls, press with fork. Bake on ungreased cookie sheet for 10 minutes.

Oreo Cake

1 lb. oreos-crushed, set aside 1/2 c. for topping
1/2 c. margarine, softened
8 oz cream cheese, softened
2 8 oz cool whip-divided
1 c. pwd. sugar
1 large chocolate pudding or 2 small ones

Mix margarine & cookie crumbs. Press into ungreased 9x13 pan. Chill 1 hr. Mix cream cheese, 8 oz cool whip & pwd. sugar. Chill 1 hr. Mix pudding as directed for pie filling. Spread on cream cheese mixture. Chill for 1 hr. Top with 8 oz cool whip. Sprinkle reserved crushed cookies on top.

Other options:

Pecan crust:
1 1/2 c. flour
3/4 c. butter
2/3 c. pecans, chopped
Press into 9x13 pan, Bake at 325 degrees for 15 min. Let cool. Top with cream cheese layer, choc. pudding layer & cool whip.

Graham Cracker crust: (for use with Banana Cream pie)
1 1/2 c. finely ground graham cracker crumbs ( I mix it in my blender, really fine)
1/3 c. sugar
6 T. butter, melted

Mix all together, press in the bottom of a 9x13 pan. I stick it in the freezer for a few minutes to cool faster, then top with cream cheese layer , 3 sliced bananas, banana pudding & cool whip.
*This recipe won 1st prize at our ward Memorial Day Picnic!

Jello Cake

White cake mix - made according to package directions.
Poke holes in cake with wooden spoon handle
Mix together:
2 c. boiling water
1 large strawberry jello
Pour over cake & Chill 3 hours.

Frosting:
1/4 c. pwd. sugar
1 c. milk
1 small vanilla pudding
1-2 c. cool whip

Try different flavors of jello & pudding.

Carrot Cake

2 c. flour
2 t. baking powder
1 t. salt
1 1/2 t. baking soda
2 t. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated carrots
1 ( 8 1/2 oz) can pineapple, crushed & drained
1/2 c. chopped nuts (optional)

Preheat oven to 350 degrees. Combine first 5 ingredients. Add sugar, oil & eggs. Mix well. Add carrots, drained pineapple & nuts. Bake in greased 9x13 pan for 35-40 minutes.

Frosting:
1/2 c. butter
8 oz. pkg. cream cheese
1 t. vanilla
1 lb. powdered sugar

Cream butter, cream cheese & vanilla. Add pwd. sugar. If too thick, add 1t milk at a time to spreading consistency. Spread on cooled cake. Yield:15-18 servings

Easy Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla

Preheat oven to 350 degrees. Mix ingredients. Shape into 1" balls. Place on ungreased baking sheet. Flatten slightly with fork. Bake 12-15 minutes. Yield: 2 dozen
*Note: There is NO flour in this recipe.

Snickerdoodles

1/2 c. margarine, softened
1/2 c. butter, softened
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. soda
1/2 t. salt
Cinnamon sugar

Cream together margarine, butter & eggs in mixing bowl. Sift dry ingredients together & add to wet ingredients. Chill dough. Preheat oven to 400 degrees. Roll dough in balls, then in cinnamon sugar. Bake for 8-10 minutes.

Dog Biscuits

These really are dog treats. I didn't want someone making them,

thinking they were cookies!LOL Although that would be funny.

2 c. whole wheat flour
3/4 c. all purpose flour
1/3 c. cornmeal
1 t. garlic powder
1/2 t. salt
1/4 c. oats
1/4 c. molasses
2 T. vegetable oil
2 eggs, beaten
1/2 c. milk

Preheat oven to 350 degrees. Mix all dry ingredients in large mixing bowl. Stir in molasses, oil, eggs & milk until dough sticks together & well combined. Roll dough out on well floured surface to a 1/2" thickness. Cut out biscuits with your favorite cookie cutters. Place biscuits on greased baking sheet & bake 30 minutes. Turn oven off, but leave biscuits in the oven for another 20 more minutes to harden. Yield: 1 dozen

Q: What do you call a great dog detective?

A: Sherlock Bones

GIANT Bubble Mix

4 c. water
2 c. liquid dish soap
2 c. glycerin (sold in drug stores)
2 t. corn syrup

Pour all ingredients into shallow pan. Stir slowly until combined. Dip a hanger or string loop into bubble mixture & lift out gently. Blow or wave the wand to make bubbles. You can also run & watch the bubbles come out behind you. Pour into an airtight container to store.

Baked Pizza Dip

8 oz cream cheese, softened
1 t. Italian seasoning
2 c. mozzarella cheese, grated
1/2 c. spaghetti sauce
1/2 c. bell pepper, finely chopped
tortilla chips or hard breadsticks

Preheat oven to 425 degrees. Mix cream cheese & seasoning together until well blended. Spread into a pie plate. Sprinkle half of the cheese on top. Drop tablespoons of spaghetti sauce on top of that. Sprinkle with peppers & the other half of the cheese. Bake for 15-18 minutes or until cheese is bubbly. Let cool a few minutes. Dip with tortilla chips or breadsticks.

S'mores in a pan

1 c. butter or margarine, melted
1/3 c. sugar
3 c. graham cracker crumbs, crushed fine (2 blocks)
2 c. milk chocolate chips
3 c. mini marshmallows

Preheat oven to 350 degrees. Spray 9x13 pan w/ cooking spray. In medium bowl, combine melted butter, sugar & graham cracker crumbs until well coated. Press half of crumb mixture in pan. Top with chocolate chips, then marshmallows. Sprinkle remaining crumbs over marshmallows & press down slightly with a spatula. Bake for 10 minutes or until marshmallows are melted. Cool completely before cutting. It's best to let them cool for a few hours or put them in fridge to cool. They are VERY messy when warm.

Lemon Bars

Crust:
2 c. flour
1 c. butter
1/2 t. salt
1/2 c. powdered sugar
Bake at 350 degrees in greased & floured 9x13 pan for 20 minutes.

Filling:
4 eggs
2 T. flour
2 c. sugar
4 T. lemon juice
1 t. baking powder
1 T. lemon rind

Combine filling ingredients & pour over crust. Bake an additional 20 minutes. Sprinkle with powdered sugar. Let cool before cutting.
*You can make half a recipe & bake it in an 8x8 pan & it works just fine.

Strawberry Daiquiri-Non alcholic-of course!

1 qt. strawberries w/ syrup-frozen
1 T. lemon juice
1/2 c. water
8 ice cubes
1-2 T. sugar (optional)
mint leaves

Blend strawberries, lemon juice & water in blender. Add ice. Blend again until smooth, Add extra sugar if needed. Garnish with mint leaf.

Calico Beans

1 lb. bacon, cooked & crumbled (set aside)
1 lb. hamburger
1 onion
1 can baby butter beans,drained
1 large can baked beans
1 can red kidney beans, drained
Sauce:
1 c. Ketchup
1/2 c. brown sugar
1 T worchestershire sauce
1 T. liquid smoke
1 T. vinegar

Cook hamburger & onion until done. Put in crock pot. Add beans. Mix sauce together & add to beans. Stir well. Heat in crock pot on low 3-4 hours. When done, sprinkle with bacon to keep it crispy.

Company Chicken

6-8 chicken breasts
1 jar apricot jam
1 pkg. dry onion soup mix
1 jar catalina dressing

Place chicken in greased 9x13 pan. Mix together sauce ingredients & pour over chicken. Bake at 350 degrees for about 45 minutes (depending how small chicken pieces are. I sometimes cut the chicken pieces smaller to make it cook faster.) Serve over brown rice. Yield: 6-8 servings

Cheesy Potato Casserole

5 large potatoes,peeled & sliced into 1/4" slices
3 T. margarine or butter, melted
1 can cream of chicken soup
1 c. sour cream
1 c. milk
3 T. finely chopped green onions
3/4 c. shredded sharp cheese
3/4 c. corn flake crumbs
2 T. margarine, melted
3 T. parmesan

Boil potato slices until tender. Place in greased 9X13 pan. Pour 3 T. melted margarine or butter over potatoes, mix soup, sour cream, milk, onions & cheese. Pour over potatoes (I like to mix it together a little bit) Mix corn flake crumbs, parmesan & 2 T. margarine. Sprinkle over top of potatoes. Bake at 325 degrees for 30 minutes. Yield: 8-10 servings

Muddy Buddies

9 c. chex cereal ( any variety)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 t. vanilla
1 1/2-2 c. powdered sugar

Measure cereal into large bowl. Set aside. In microwavable bowl, melt choc. chips, peanut butter, & margarine for 1 minute. Stir. Microwave 30 seconds longer, if needed. Stir until smooth. Stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Pour 1 c. pwd sugar into gallon size zip bag & half of cereal mixture. Shake well until coated with sugar. Repeat with other half of sugar & cereal. Spread on cookie sheet to cool. Store in airtight container. Yield: 10-11c. snack

Master Baking Mix

Use in place of 'Bisquick'
8 1/2 c. flour
3 T. baking powder
1 T. salt
2 t. cream of tartar
1 t. baking soda
1 1/2 c. nonfat dry milk
2 1/4 c. shortening

Mix dry ingredients; Add shortening & cut in w/ pastry blender until crumbly.
Store in airtight container.

Biscuits:
3 c. mix
3/4 c. water
Bake 425 degrees for 12-15 minutes

Pancakes:
2 c. mix
2 egg whites
1 1/2 c. water
Cook as usual

Chicken Stroganoff

4 bacon strips- diced
1 lb. chicken breast- cut into 1/4" strips
1 onion, chopped
1 8oz package mushrooms-sliced
1 1/2 c. chicken broth
2 cloves garlic, minced
1/2 t. salt
1/8 t. paprika
pepper to taste
2 T. flour
1 C. sour cream
Hot cooked noodles

Cook bacon until crisp. Drain, reserving 2 T. of drippings in pan. In drippings, cook chicken, mushrooms & onions until chicken is done. Add broth, garlic, salt, paprika, pepper & bacon. Cover & simmer 10 minutes. Combine flour & sour cream. Add to skillet, bring to a boil & cook 2 minutes or until thick. Serve over noodles or rice. Sprinkle with additional paprika.

Taco Soup

1 lb. hamburger
1 Qt. tomatoes
1 can corn w/liquid or frozen with 1/4 c. water
1 can red beans with juice
1 pkg. taco seasoning or 1/4 c. mix

Cook hamburger in large pot. Add remaining ingredients. Heat 20 minutes. Serve in bowls. Top with grated cheese, sour cream & crushed up tortilla chips. Also good with our Golden Sweet Cornbread

Buttermilk Brownies

My Grandma Marie's recipe. I remember having these at holiday get-togethers. I would practically stand by them at the dessert table & eat as many as I could! Maybe that's why I have a weight problem. LOL

2 C. sugar
2 C. flour
3-4 T. cocoa powder
1 C water
1/2 c. margarine
1 C. oil
1/2 c. buttermilk
2 eggs
1 t. baking soda

Cake:
Preheat oven to 350 degrees. Sift flour, sugar & cocoa into large bowl. In saucepan, bring to a boil-water, oil & margarine. Pour over dry ingredients & beat until creamy. Add buttermilk, eggs & baking soda. Beat thor oughly. Bake in greased jelly roll pan for 20 min.

Frosting:
1/3 c. buttermilk
1/2 c. margarine
1/4 c. cocoa powder
3 c. powdered sugar
1 t. vanilla
2 c. mini marshmallows
Bring to a boil the buttermilk, margarine & cocoa. Add powdered sugar & vanilla. Beat well. Add marshmallows. Spread over warm brownies. Yummy!

Homemade Playdough

2 1/2 c. flour
2 c. boiling water
1/2 c. salt
3 T. oil
2 packages of kool-aid (any color)

Mix dry ingredients together. Add oil & water. Combine well. Add extra flour if needed. Store in airtight container. We usually put it in a zip bag.
From: Heidi Baker

Homemade Face paint

1/2 c. cornstarch
1/4 c. cold cream
1/4 c. water
food coloring

Mix cornstarch & cold cream together & stir until well blended. Stir in water. This is the face paint base. Divide into small bowls, depending on how many colors you want. Add food coloring one drop at a time & stir well. Store in zip bags or small containers.

*note: I have never made this before. Cold cream I guess would be lotion of some sort. If you have an idea, let me know. Good Luck!

Cyclops

4 slices of bread
4 eggs
butter
salt & pepper

Cut a circle in each piece of bread using a glass. Butter both sides of bread, including the circle piece that was cut out. Warm up skillet over medium heat. Place bread in pan, crack egg into hole. Sprinkle with salt & pepper. Cook 2-3 minutes until almost set. Flip over & finish cooking to desired 'doneness'.

Chocolate Rice Pudding

2 1/2 c. milk
2 c. cooked white rice
1/2 c. sugar
1/4 c. semisweet chocolate chips
1 t. vanilla

Combine milk, rice, sugar & chocolate in 2-3qt saucepan. Cook over medium heat about 20 minutes or until thick & creamy. Stir often. Remove from heat & stir in vanilla. Pudding will thicken upon cooling. Spoon into serving dishes. Let stand 10 minutes. Serve warm or cold.

Sunny Honey Granola

4 C. rolled oats
1 C. Slivered almonds
1 C. sunflower seeds
1 C. coconut
1 C. honey
3/4 C. oil
1/2 C. raisins or craisins (optional)

Preheat oven to 300 degrees. Mix oats, almonds, sunflower seeds & coconut in a large mixing bowl. Stir honey & oil together in a seperate bowl & then combine with oat mixture. Spread out on a greased baking sheet & bake for 20-30 minutes, or until golden. Sprinkle with raisins if desired. Spread out on wax paper or foil to cool. Break into clusters & store in airtight container or zip bag. We love this over strawberry yoplait yogurt.

Garlic Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese

In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.

White Trash

8 oz. vanilla candy coating
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind

1/2 c. semisweet chocolate chips, melted

Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.

Scones or Navajo Tacos

4 c. flour
2 T. yeast
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 quart buttermilk
2 T. oil
4 T. honey
2 eggs, beaten
Mix all ingredients thoroughly then add:
4 more c. flour
Cover bowl, let rise until double, about 35-45 minutes
Heat oil to 375 degrees
Separate dough into 4-6 balls. Roll ball into circle, 1/2" thick
Cut with knife or pizza cutter into squares or triangles
Cover cut dough, let rise a few minutes.
Place a few at a time in the oil. Let cook until lightly brown (30-60 seconds)
Poke bubbles with fork, turn over once.

Serve as a scone with butter, jam, peanut butter, honey or honey butter
Serve as a Navajo Taco with taco meat or chili, grated cheese, diced tomatoes, diced avacadoes, diced olives, shredded lettuce, ranch dressing, sour cream & salsa.

Chicken Cordon Bleu Casserole

4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs

Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.

Sweet & Sour Meatballs

1 1/2 lbs. ground beef
2/3 c. saltine crackers,crushed
1 egg
1/3 c. dry onion
1 1/4 t. ginger
1 1/2 t. salt
1/4 c. milk
1 T. oil
Sauce:
1 26 oz. can pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. vinegar
1 T. soy sauce

Mix beef, crumbs, egg, onion, ginger, salt & milk.
Shape into small balls. Heat skillet to medium heat, add oil then meatballs. Cook until done.
Remove meatballs from skillet & pour off fat.
Drain pineapple & save juice. Set aside. In skillet, mix cornstarch & brown sugar. Add juice, vinegar & soy sauce. Cook over med. heat until mixture boils & thickens. Add meatballs & pineapple chunks. Reduce heat & simmer 5 minutes. Serve over rice.

No Bake Cookies

2 c. sugar
3 T. cocoa
1/2 c. milk
1/2 c. peanut butter
1/2 c. butter
1 t. vanilla
2 c. quick oats
1 c. chopped nuts (optional)

Mix sugar & cocoa in saucepan, add milk. Mix well & boil 3 minutes. Remove from heat & add peanut butter, butter, vanilla & oats.
Mix well for a couple of minutes & drop by spoonfuls on wax paper. Store in air tight container.

Raspberry Crisp

We love to make this with our fresh raspberries from our rows of raspberries in our yard. We also freeze the raspberries we have (without sugar), so you can use them from frozen too. My kids even like this & it's even good the next day.

Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter

Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings

Hansen's Buttermilk Pancakes

I remember my mom making these with little diced up 'spam' in them. We loved them this way!

1 3/4 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
2 T. sugar
3 T. oil
2 eggs
2 c. buttermilk

Wisk until smooth. Cook on preheated 375 degree griddle
Instead of buttermilk, you may use milk w/ 1 t.lemon juice

Fruit Salsa & Cinnamon chips

2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Rodeo Breakfast

3 Tbsp. vegetable oil
2 pkgs. refrigerated diced potatoes
1 lb. Hillshire Farm® Smoked Sausage, cut into 1/4-inch medallions
1 medium onion, diced
1 pepper (any color), diced
Salt and pepper, to taste
2 cups cheddar cheese, shredded
6 eggs
Salsa (optional)

Heat oil in a large skillet on medium-high heat. Fry potatoes until just starting to brown, about 5 minutes. Add smoked sausage, onions and peppers, and continue to cook until golden brown (about 5 more minutes). Mix eggs in a bowl & pour over potatoes. Cook until done. Sprinkle shredded cheese evenly over the top, cover, and remove from heat. Serve with salsa if desired.

Black Bottom Cake

The picture is obviously not cake, but it is the recipe in cupcake form. Simply just fill the muffin cups 1/3 full of chocolate mixture instead of the 9x13 pan & drop cream cheese mixture on top. Bake 25-30 min.

Ingredients:
Filling:
8 oz. cream cheese (softened)
1 egg
1/3 c. sugar
1/8 t. salt
1 c. chocolate chips

Cake:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 c. cocoa
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
Mix cream cheese, egg, sugar & salt in small bowl. Beat well & stir in chocolate chips.
In a large bowl, beat all remaining ingredients for the cake until well blended. Pour chocolate mixture into a greased & floured 9x13 pan.
Top with heaping Tablespoons of cream cheese mixture. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
To double the recipe- double the ingredients & bake in a 10x15x1 baking sheet at 350 for 30-35 minutes.

Roast Sticky Chicken-Rotisserie Style

INGREDIENTS:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
DIRECTIONS:
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2.Preheat oven to 250 degrees F (120 degrees C).
3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Salmon with Sweet & Spicy Rub

Ingredients
2 T. brown sugar
1 T. chili powder
1 t. ground cumin
1/8 t. salt
1/8 t. pepper
6 salmon fillets, skin & bones removed
1 T. olive oil

Coat your grill with cooking spray & preheat to medium heat. Combine brown sugar, chili powder, cumin, salt & pepper. Brush each salmon fillet with 1/2 t. of oil, then rub each fillet with about 1/2 T. of the spice mixture.
Grill the salmon, flesh side down, until charred, 4-5 minutes. Flip salmon over & cook another 5-6 minutes for medium doneness. For well done fish, cook an additional 1-2 minutes. Serve immediately.

Pumpkin Cake

Ingredients
Crust:
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
1/2 c. margarine
Filling:
2 c. pumpkin puree
1/2 c. sugar
2 1/2 t. pumpkin pie spice
2 eggs
2/3 c. evaporated milk
Topping:
reserved 1 c. cake mix
1/4 c. margarine (cold)
1/4 c. brown sugar

Preheat oven to 350 degrees. Grease & flour 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & margarine. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the margarine until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you don't)

Sirloin Steak with Garlic Butter

Ingredients
1/2 c. butter
2 t. garlic powder
4 cloves garlic, minced
4 lbs beef top sirloin steaks
salt & pepper to taste

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over med-low heat with
garlic powder & minced garlic. Set aside.
Sprinkle both sides of steak with salt & pepper.
Grill steaks 4-5 minutes per side, brushing with garlic butter as it cooks. When done, transfer to plate & brush again with butter. Let rest for 2-3 minutes before serving.

No Bake Peanut Butter Pie (makes 2 pies)

I made this a few years ago for our annual ward Labor Day picnic & won 1st prize. Just beware of all the other bakers who will be mad at you for winning. LOL

INGREDIENTS:
1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts or chocolate crumb crust

DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls, small peanut butter cups (chopped) and chocolate sauce, if desired.

Cheeseburger Soup

INGREDIENTS:
1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (or frozen hash browns)
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/2 cup sour cream

DIRECTIONS:
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Great with Lion House Rolls.