Pumpkin Chocolate Chip Muffins

mini cupcakes standard cupcakes

4 large eggs, slightly beaten
2 cups sugar
1 can 15 oz. pumpkin
1 cup vegetable oil

3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat oven to 350. Grease thirty-six muffin cups or line with paper cups.
Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Add flour, baking soda, baking powder, cinnamon, and salt in bowl. Stir until moistened. Stir in chocoale chips.

Spoon batter into muffin cups. Bake 20-25 minutes or until top springs back when lightly touched. Let cool for 5 minutes before removing from ban. If baking mini muffins, cook for 15-18 minutes.
These are wonderful as muffins, bread, or cupcakes.

*For Pumpkin Bread: Makes 2 loaves, bake at 350 for 50-60 minutes

cream cheese frosting
8 oz. cream cheese, softened
1 cube butter, softened
3-4 cups powdered sugar
1 t. vanilla

Combine together and mix well with beaters until very thick. (Add more powdered sugar if needed.) Spread or pipe over tops or cupcakes.

PUMPKIN CHOCOLATE CHEESECAKE PIE

Ingredients

• 1 recipe Deep Dish Pie Pastry, below
• 12 oz. cream cheese, softened (1-1/2 8-oz. pkgs.)
• 1/4 cup granulated sugar
• 1 egg, lightly beaten
• 3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces
• 1 15-oz. can pumpkin
• 2/3 cup packed brown sugar
• 2 tsp. pumpkin pie spice
• 4 eggs, lightly beaten
• 3/4 cup half-and-half or light cream
• Chopped chocolate (optional)

Directions

1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.

2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.

3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.

4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.

Deep Dish Pie Pastry:In medium bowl, stir together 1-1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender or two knives cut in 6 tablespoons shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center to edge into 13-inch circle. Serves 8.

Photo and recipe from Better Homes and Gardens

GINGER PUMPKIN MERINGUE PIE

Ingredients

• 1 Recipe Gingersnap-Graham Crust, below
• 1 15-oz. can pumpkin
• 1/3 cup sugar
• 1 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 3 eggs, lightly beaten
• 2/3 cup milk
• 1/2 cup maple syrup
• 1 Recipe Brown Sugar Meringue, below

Directions

1. Preheat oven to 375 degrees F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.

2. For filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.

3. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees F.

4. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.

Gingersnap-Graham Crust:In large bowl combine 3/4 cup finely crushed gingersnaps (12 cookies), 1/2 cup finely crushed graham crackers (7 squares), and 2 tablespoons granulated sugar. Stir in 1/4 cup melted butter. Spread evenly on bottom and up the sides of 9-inch pie plate.

Brown Sugar Meringue:In large mixing bowl let 3 egg whites stand at room temperature 30 minutes. Add 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 1/8 teaspoon salt. Beat on medium until soft peaks form. Gradually add 1/3 cup packed brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

Photo and recipe from Better Homes and Gardens

WHITE CHICKEN CHILI

Cooked chicken
Cannelini beans
Light red kidney beans
Black beans
Canned diced tomatoes
Corn (frozen or canned)
Chili seasoning packet

Heat and eat. Add sour cream if desired. Also good with chips.

CLASSIC CHICKEN DIVAN

2 bunches fresh broccoli
1/4 c butter
6 T flour (1/2 cup)
2 c broth (save water from boiling chicken)
1/2 c whipping cream
1/2 t salt
3 chicken breasts, boil until tender
1 c shredded mozzarella cheese
parmesan cheese

Cook broccoli in boiling, salted water until tender. Drain. Place spears in baking dish. Melt butter in saucepan blend in flour, add broth all at once. Cook, add pepper, if desired. Don't boil. Pour 1/2 sauce over broccoli. Top with chicken. To remaining sauce add 1/2 mozzarella cheese. pour over chicken. Sprinkle with remaining cheese and some parmesan cheese. Bake at 350 degrees for 20 minutes.

Chicken and Dumplings

3 cooked chicken breasts

1 small onion

2 T. butter

1 can cream of chicken and mushroom

1 1/2 c. frozen peas

1 c. carrot pieces

Dumplings:

1 1/2 c. flour

3 t. baking powder

1/2 t. salt

3/4 c. milk

3 T. melted butter

1 c. grated cheddar cheese

Mix flour, baking powder and salt together.  Add milk, butter, and cheese.  Stir until just mixed. 

Saute onion in butter, add soups, and 2 c. milk.  Mix well and add vegetables.  Bring to bubble on medium heat.  Add chicken.  Drop dumpling batter on bubbling stew by rounded tablespoon. Cover tightly.  Don't lift cover.  Simmer 15 minutes.  

WASSAIL

4 c apple cider
2 c cranberry juice
12 oz can apricot nectar
c orange juice
1 c sugar
2 sticks cinnamon
cloves

Heat and simmer 20 minutes (or longer) in large saucepan or crockpot.

Add orange slices just before serving.

SPEEDY PEACH COBBLER

1 bag frozen peaches, 3-4 cups fresh, or 2 cans of peaches

1 T cornstarch

1 t vanilla

1/4 cup brown sugar

1/4 to 1/2 tsp. cinnamon

Mix ingredients together and put in bottom of 9x13 pan.

Sprinkle 1 white cake mix over top. (right out of the box) Top with 1 1/2 cubes melted butter.

Bake 350 for 25-30 minutes or until light brown.

Jell-O Popcorn

12 cups air-popped popcorn

1 cup corn syrup

1/2 cup sugar

1 package Jell-O

Place popcorn in large bowl. Combine corn syrup and sugar in a small saucepan. Bring to a rolling boil and boil for 1 minute. Remove from heat and add Jell-O, stirring until dissolved. Pour over popcorn and stir to coat. Spread onto wax paper or shape into balls using buttered hands.

Butterscotch Brownies

1/4 cup butter

1 cup brown sugar

2 T. milk

1 t. vanilla

1 large egg

1 cup flour

1 t. baking powder

1/2 t. salt

1/2 cup nuts (optional)

Melt butter and add brown sugar, milk, vanilla, and egg. Add remaining ingredients and mix. Pour into a 8x8 pan, scrap bowl, and eat.:) Bake at 350 for 25 minutes and golden brown. It's also good to put chocolate frosting on top.

Chocolate Frosting

1/4 butter

2 T. cocoa

3 T. milk

3-4 cups powdered sugar

1 t. vanilla

Melt butter, add cocoa and milk and mix well. Add powdered sugar and vanilla and mix with beaters. Spread onto cooled brownies.

Toll House Cookie Bars

2 ½ cups flour
1 t. baking soda
1 t. salt
¾ butter, sugar, and brown sugar
1 t. vanilla
2 eggs
Chocolate chips

Mix butter, sugars, and vanilla. Add eggs and mix. Add the dry ingredients and mix, and add chocolate chips.
Cook at 375 for 12-15 minutes. Let cool and cut into squares. Yum!

Cafe Rio Pork Barbicoa

Sweet Pork

3 lbs rump roast
1 C dark br. Sugar
1 C. Worcestershire Sauce
1tsp. Oregano
1tsp. Powdered ginger
1tsp. salt
1tsp. chili powder
1tsp. garlic powder
2Tbsp minced onions

Cook in a crock pot all day on low. 1 hour before serving shred pork and discard juice.
Add:
1 c dark brown sugar
1 C. red enchilada sauce


Lime Rice

1C. rice
2C. chicken broth
1Tbs. fresh lime juice
1 Tbs. garlic powder
1Tbs. minced onion

Bring to a boil and then simmer covered for 15 minutes or until rice is
done.


Dressing

1 ranch dressing packet
½ C. buttermilk
½ C. Sour Cream
1C. Mayo
2 Tomatillos
1jalapeno I took the seeds out first
½ bunch cilantro
1-3 cloves garlic
Juice of 1 lime

Mix in blender and refrigerate 1 hour


Put together like burritos with black beans, rice, meat, romaine lettuce,
tortilla strips, sauce wrapped in flour tortillas
--or--
Serve as a salad.

This freezes really well.

Grandma's Strawberry Spinach Salad

Strawberries
Spinach
Poppy seeds
Slivered almonds

Serve with poppyseed dressing.  You could try our recipe included here:
Poppyseed Dressing

Banana Bread

This is a family favorite from mom's Aunt Alice that we will forever love. Make sure and cook it long enough or it will be doughy in center. You will cook it until it's a deep brown. It may even look burnt, but it won't be.

2 ½ c. sugar or 1 ¼ c. honey

4 mashed, ripe bananas

2/3 c. shortening

½ c. milk mixed with 2 t. soda
4 eggs
3 c. flour (can use ½ whole wheat)
1 c. chopped walnuts (optional)

Mix sugar, shortening, and mashed bananas together. Add the rest of the ingredients. Pour into 2 greased loaf pans. Bake at 350 for 1 hour.

*Our aunt Debbie also does something extra yummy when she makes this, spray the pan with Pam, sprinkle a couple tablespoons of sugar into the pan and shake around so it's on all sides. This will leave a sugary coating on the bread. Yum!

Snickerdoodles

1 ½ c sugar
½ c butter or stick margarine, softened
½ c shortening
2 large eggs
2 1/2 c flour
2 t cream of tartar
1 t baking soda
¼ t salt
¼ c sugar
2 t ground cinnamon

Heat oven to 400 degrees.
Beat 1 ½ cups sugar, the butter, shortening and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
Shape the dough into 1 ¼-inch balls. Mix ¼ c sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

WOODY'S FAJITAS

Olive oil
Chicken breasts
1 yellow pepper
2 green peppers
½ onion
Garlic salt with parsley
Tapatia

Cut chicken into thin strips. Put in frying pan with olive oil. Cook through. Add peppers and onion cut into thin strips. Sprinkle generously with garlic salt and Tapatia. Cook until peppers begin to smell strongly. Serve on tortillas with cheese, sour cream, salsa, etc.

CROCKPOT ITALIAN CHICKEN

Chicken breasts
2 T melted butter (optional)
Salt and pepper
2 T dry Italian salad dressing mix
1 can cream of mushroom (or chicken) soup
8-ounce package of cream cheese (cubed)
Parmesan cheese

Combine in crockpot. Cook on low 5-6 hours or on high 3 hours. Serve over rice or pasta.

PRALINE YAMS

29 oz can cut yams, drained
1/3 c chopped pecans
1/3 c coconut
1/3 c firmly packed brown sugar
3 T flour
3 T butter, melted

Heat oven to 350 degrees. Place drained yams in ungreased 1 ½ quart casserole or baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 7 servings.

BROWNIES

1 c. butter
2 t. vanilla
5 T. cocoa
2 c. flour
2 c. sugar
½ t. salt
4 eggs – beaten
1 c. chopped walnuts (optional)

Melt butter in microwave. Add cocoa and mix well. Combine all other ingredients and stir slowly with a spoon until flour is stirred in. Do not over stir. Pour in a greased 9 X 13 pan and bake at 350 for 25 minutes.

Mint brownie variation  frosting:
¼ c. softened butter, 3 T. milk, ½ - 1 t. peppermint extract, 3 – 4 c. powdered sugar and a few drops of green food coloring. Beat with hand mixer until creamy. Spread on cooled brownies. Then spread chocolate frosting on top.

Chocolate Frosting

Marshmallow  brownies variation: Bake for 20 minutes.
Sprinkle miniature marshmallows on top of the brownies and bake for 3-5 minutes. Let brownies cool and then top with the chocolate frosting.

German chocolate variation:  (adapted from a recipe at nancycreative.com)

BUTTERSCOTCH BROWNIES

¼ cup shortening
1 cup packed brown sugar
1 egg
1 tsp. vanilla
¾ cup all-purpose or whole-wheat flour
1 tsp. baking powder
½ tsp. salt
½ cup chopped nuts (optional)

Heat oven to 350 degrees. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan. Bake 25 minutes. Cut into 2-inch squares while warm.

CARMEL CORN

1 large Tupperware bowl popcorn

In a pan mix:
3 1/2 c. brown sugar
1 c. dark Karo
Stir until it comes to a boil.

Add 1 cube butter
1 can condensed milk

Boil 6 to 7 minutes. Pour over popcorn.

CARROT CAKE

4 eggs
1 ¾ c. sugar
1 c. cooking oil
2 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 ½ c. finely shredded carrot
1 c. coarsely shredded apple
½ c. chopped walnuts (optional)

Mix eggs, sugar and cooking oil until just combined. Stir in flour, baking soda, salt and cinnamon. Add carrots, apple and walnuts. Pour into two 9 inch pans. Bake at 350 for 30 – 35 minutes. (9X12 pan bake 45 minutes) Cool 10 minutes and remove from pans. Cool thoroughly. Frost with cream cheese frosting and top with chopped walnuts.

Cream Cheese Frosting

8 oz. cream cheese—softened
½ c. butter—softened
2 t. vanilla
4 ½-5 c. powdered sugar

Beat cream cheese, butter and vanilla until fluffy. Add 2 c. of powdered sugar. Mix well. Add 2 ½ - 3 c. more powdered sugar and beat until spreading consistently. Spread over tops and sides of cake.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Crust:
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (I use Oreos)
1/4 cup sugar
1/3 cup butter or margarine, melted

Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided

In a small bowl (I just use the blender), combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl (I just use the blender again), beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (if possible. it's better the 2nd day); remove sides of pan. Sprinkle with remaining chips.

DATE PUDDING

1 c. sugar ¾ t. soda ¾ c. milk 1 ½ c. flour 1 c. dates ½ c. chopped nuts 1 T. butter Mix well with a hand mixer. 1 c. brown sugar 1 ½ c. water 1 T. butter Boil and pour in 8 X 8 pan. Drop first mixture into second mixture. Bake 350 for 30 minutes

MARBLE SQUARE CAKE

Cream Cheese Topping
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
Mix together and set aside

Boil the following until melted, remove from heat:
½ c. margarine
¾ c. water
5 T. cocoa

Mix together:
2 c. flour ½ c. sour cream
2 c. sugar ½ t. salt
2 eggs 1 t. soda

Add chocolate mixture to flour mix. Mix well. Pour into a greased 9 X 13 pan. Drop cream cheese mixture on top and swirl gently with a knife to give it a marbled look. Sprinkle on 1 c. semi-sweet chocolate chips. Bake at 375 for 30 minutes.

PEACH CHEESECAKE

3 cream cheese--8 oz. each
1 c. sugar
2 t. vanilla
1 c. sour cream
3 eggs

Beat cream cheese, sugar, vanilla and sour cream. Add eggs one at a time. Pour into a
prepared graham cracker crust made with:

1 ½ pkg. graham crackers
1 cube melted butter
½ c. sugar
Press into a springform pan.

Bake at 350 for 1 hour. Turn off heat. Hold oven door ajar with a butter knife. Let set for additional hour.

Peach topping:
2 c. boiling water
1/8 t. salt
1 c. cold water
1 3 oz. peach Jello
2 ½ c. sugar
¼ c. lemon juice
¾ c. cornstarch

Bring 2 c. water to boil; make paste of 1 c. cold water, cornstarch, sugar and salt. Add into pan of boiling water and mix well. Cook over medium heat until thick (approx. 3 minutes.) Add Jello and stir for 1 minute. Remove from heat and add lemon juice and chill. Spread over chilled cheesecake.

RASPBERRY CHEESECAKE

1 cup sugar
2 T cornstarch
1 cup cranberry juice
1-½ cups fresh or frozen raspberries

CRUST:
1 cup graham cracker crumbs (about 14 squares)
3 T sugar
3 T butter or margarine, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 T all-purpose flour
4 eggs
1 cup eggnog*
1 T vanilla extract

In a saucepan, combine the first four ingredients, bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. spring form pan. Bake at 325 for 10 minutes. Cool on a wire rack. IN a mixing bowl, beat cram cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Yield: 12 servings.

RICE CHEX TREAT

1 ½ c. sugar
1 ½ c. karo
1 c. butter

Combine and boil 5 minutes. Remove
from heat and cool 10 minutes.

Mix together:
10 c. Rice Chex cereal
3 c. coconut
Chopped pecans (as many as you like)

Pour cooled sauce over cereal mixture. Cool
on wax paper and break into chunks.

SUCKERS

1 c. sugar
food coloring
1/3 c. corn syrup
½ t. liquid opaque (optional)
½ c. water
1/8 t. citric acid (for fruit flavored suckers)
½ t. flavored oil


Prepare molds—Place stick into mold and clip in place. Try to not have the stick resting on the pan. Spray the pan and molds lightly with cooking spray.
Cook on medium heat to 300 degrees. Let cool to 275 degrees. Add flavor and color. Pour into molds and let set until hard (about 15 minutes).

For sunflower suckers, cut a tootsie roll in half. Place cut side down and push onto the stick. Color the suckers yellow and use a butterscotch or caramel flavoring. If you put into a bag, tie the bag with green ribbon.

MOLTEN CHOCOLATE CAKES

1 cup butter
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
4 teaspoons flour

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving
--Or vanilla ice cream--

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)

Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.

Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.

Top each with sugared raspberries or vanilla ice cream and serve immediately. Or for a holiday treat, try topping with peppermint ice cream.

BREADSTICKS

1 T yeast
1 1/2 c water
1 T malted milk
1 T honey
1 t salt
3 c flour

Mix well. Roll out on clean surface, sprayed with Pam first, about 1/2 inch thick. Cut with pizza cutter about 1 inch wide. Place on sprayed cookie sheet. Let raise 10 minutes. Bake at 400 for 15 minutes. Do not overbake. Done when light brown.

CHICKEN PASTA SALAD

2 to 3 chicken breasts, cooked and cut into 1-inch cubes
2 to 3 carrots, cut into thin strips
2 (10 to 12 oz) bags multi-colored spiral pasta, cooked, drained, and cooled
1 can large olives, sliced
8 oz Zest Italian salad dressing
Parmesan cheese
Salt and pepper

Mix chicken breasts, carrots, pasta, and olives together in large salad bowl. Add salad dressing. Sprinkle generously with Parmesan cheese. Salt and pepper to taste. Best if allowed to refrigerate before serving.

HOMEMADE ROOT BEER

5 lb dry ice
5 gal water
5 lb sugar
1 bottle root beer extract

Put all ingredients in a suitable container except ice. Mix well. But ice in 1/2 hour before serving time.

YOGURT PARMESAN CHICKEN

6 Boneless uncooked chicken breasts
2 c crushed Ritz crackers
4 T parmesan cheese
2 cloves crushed garlic
1 t salt
4 c plain low-fat yogurt
½ c butter, melted

Combine crackers, cheese, garlic, and salt in a large plastic zip-loc bag and mix well. Pour cracker mixture onto a large plate. Next, place yogurt in a large-mouthed soup bowl. Dip chicken breast in yogurt and place on top of cracker mixture, turn over to coat other side of chicken.
Once the chicken is totally covered with crackers, place on greased cooking sheet with lip. Repeat same process for the other 5 breasts. After all breasts are covered and laying on cooking sheet, drizzle the melted butter over each breast sparingly.
Bake, uncovered ant 350 for 45 minutes. Top with Sour Cream Chicken Sauce, if desired.


Sour Cream Chicken Sauce

2 cans cream of chicken soup
1 c sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

TRUE LOVE TRUFFLES

1 ½ c sugar
¾ c butter
1 can (5 oz) evaporated milk
2 pkg (4.67 oz each) mint Andes candies (56 pieces total)
1 jar (7 oz) marshmallow crème
1 t vanilla
22 oz white baking chocolate, divided
½ c semisweet chocolate chips
Green food coloring, optional

In a heavy saucepan, combine sugar, butter, and milk. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 235 degrees (soft ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow crème and vanilla until smooth. Spread into a buttered 15x10 in. x 1 in. pan; c over and refrigerate for 1 hour. Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. In a heavy saucepan or microwave-safe bowl, melt 18 oz of white chocolate and chocolate chips. Dip balls into melted chocolate; place on waxed paper to harden. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container. Yield: 8 dozen.

SWISS CHEESE FONDUE

12 oz. Swiss cheese (or cheddar, Gruyere or a combination)
4 tbsp. all-purpose flour
1/4 tsp. paprika
1/4 tsp. ground nutmeg
1 garlic clove
3 tbsp. butter
2 1/4 to 2 1/2 cups milk
Juice from a lemon
Salt and pepper to taste
Dippers, such as French bread, carrots, peppers, broccoli or cherry tomatoes

First, grate the cheese into a bowl. Toss with 1 tablespoon of the flour. Set aside.

In a separate small bowl, stir together the remaining 3 tablespoons of flour, paprika and nutmeg. Peel the garlic clove. Next, rub the cut clove on the inside of a medium-size saucepan until the bottom and sides are completely seasoned. Melt the butter in the pan over medium-low heat and stir in the flour mixture until it is smooth. Add the milk, 1 cup at a time, and stir constantly until the creamy sauce is warm. Next, add the grated cheese by the handful, stirring well after each addition. Continue until the cheese is used up and the sauce is thoroughly combined. Once the cheese has melted, stir in the lemon juice and salt and pepper to taste. Meanwhile, prepare the dippers for the fondue. Cut the bread into cubes. Cut vegetables into bite-sized pieces and steam for a few minutes, if desired, to bring out the flavor. Arrange the vegetables on a large platter and the bread cubes in a basket or bowl. Pour the fondue into a fondue pot. Spear the bread or vegetables on fondue forks, then dip into the cheesy sauce. Serves 8 as an appetizer or 4 as a main course.

SPICED ALMONDS

1 c. water
2 c. sugar
1 ½ t. cinnamon

Stir until dissolved over medium heat in a non-stick electric frying pan. When boiling add:
4 c. whole raw almonds
Stir continually 4-5 minutes. When it starts to change and become thick and the almonds are well-coated turn off heat and add:
1 t. vanilla
Stir vigorously until all coated. Dump on a cookie sheet and stir occasionally as it cools to keep almonds from sticking together.

PUMPKIN SOUP

1/4 c. butter
1 large white onion
1 16oz can pumpkin
1/2 tsp. sugar
1/4 tsp. nutmeg
2c. half and half
3/4 c. green onions ( white part only)
4 c. chicken broth
1 bay leaf
1/2 tsp. curry powder
a few sprigs of parsley
salt and pepper

Melt butter in 4-6 quart saucepan over medium high heat. Add onions and saute until soft and golden brown. Stir in pumpkin, broth, bay leaf, sugar, curry powder, nutmeg and parsley. Bring to a simmer, then reduce heat and continue simmering uncovered 15 minutes. (stirring occasionally) Transfer soup in batches to blender or food processor and puree. Return to saucepan and add cream, salt and pepper. Simmer for 5 to 10 minutes but do not allow to boil.
Serve hot and you can add whip cream on top, sour cream, or minced chives and green onions

Peanut Butter Cookies

1 c brown sugar
1 c sugar
1 c shortening
1 c peanut butter
2 eggs
4 T milk
2 t soda
2 t vanilla
1 t salt
3 ½ c flour

Roll in balls, then roll in white sugar. Place in miniature muffin tins or on a cookie sheet. Bake at 350 for 8 minutes. Remove from oven and immediately press a minature Reeses or Hershey's Kiss in the center of each cookie.

PORK AND SEEDS

Pork Loin cut in large pieces
Fat side up

½ c. sugar
½ c. soy sauce
2 T. catsup
dash MSG
dash ginger
dash salt

Marinate pork at least overnight and up to 2 days (2 days is best). Bake 350 1 hour. Dip in hot mustard and sesame seeds.

MONKEY BREAD

18 frozen dinner rolls (Rhodes rolls)
1 (3-ounce) package butterscotch pudding (non-instant)
½ c packed brown sugar
½ c chopped pecans (optional)
½ c melted butter

Arrange frozen rolls in a greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover Bundt pan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight. Remove dishtowel. Bake at 350 for about 25 minutes. Cool 5-10 minutes before inverting to a serving plate.

Homemade Oreos

I love the store bought oreos, but homemade Oreos are great because they are soft and chewy and oh so tasty.

2 boxes devils food cake mix
3/4 cup shortening
4 eggs
1 t vanilla
Blend ingredients together. Roll in 2 inch balls
Bake 350 for 8-10 minutes. Do not overcook or they will be crunchy.

Frosting
4 oz. cream cheese

2 cups powdered sugar
1 cube butter

1 t. vanilla
Mix together. Frost 1 cookie and top with another. It's also fun to do colored frostings, I did orange for Halloween.

*To make Mint Oreos, simply omit vanilla, add 1 t. mint extract and add a small amount of green food coloring.

PEPPERMINT CHOCOLATE COOKIES

1 c. sugar
½ c. brown sugar

1 c. butter
7 T. cocoa
2 eggs
1 t. vanilla

2 c. flour
½ t. soda
½ t. salt
1 c. chocolate chips
2 t. peppermint extract (imitation) or ½ t. real extract

Mix sugar, brown sugar and together. Add butter, cocoa, eggs, and vanilla. Mix in dry ingredients and chocolate chips. Bake 375 for 8 minutes.

SOUR CREAM COOKIES

1 ½ c. sugar
¼ c. margarine

3 eggs
1 t. vanilla
1 ½ c. sour cream
½ t. lemon flavoring

5 c. flour
3 t. baking powder
1 t. soda
½ t. salt

Mix sugar and margarine. Add eggs, vanilla, sour cream, and lemon flavoring. Add dry ingredients. Mix well. Roll 3/8 inch thick. Cut out. Bake at 350 for 7 minutes.

YUMMY CHOCOLATE CHIP COOKIES

1½ c. butter 1½ c. brown sugar 1½ c. sugar 3 eggs 1 ½ t. soda 4½ c. flour 1 tsp. salt Mix first 3 ingredients. Add eggs and mix well. Add next 3 ingredients and mix well. Mix in chocolate chips. Bake at 350 for 9-12 minutes. *Try white chocolate chips and a heaping cup of macadamia nuts instead of chocolate chips.

MANGO SALSA

½ medium onion, chopped
2 T olive oil or butter
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper, chopped
2 T coarsely chopped cilantro
2 T fresh lime juice
½ t salt
¼ t pepper
1 T minced green onion

Sauté onion in olive oil or butter until lightly browned. Toss all ingredients together gently. Serve with tortilla chips, on carne asadas, on salads, etc. ***Fantastic on shrimp tacos***

LAMAR'S STUFFING

1/2 bunch green onions, chopped
1 cup carrots, grated
1 cup celery, chopped
8 oz Mushrooms, chopped
1 can water chestnuts with water-chopped
Turkey neck, drum, or thigh
1 lb. sausage
Slivered almonds
Garlic salt, pepper and seasoning mix for stuffing mix (if separate)


Saute onions, carrots, and celery with sausage. Season to taste. Cook turkey with water in pressure cooker until meat falls away from the bone. Remove meat and discard bone. Prepare stuffing using water and broth from turkey. Combine all ingredients and add slivered almonds.

JANELL'S ROLLS

2 cups milk, brought to a boil in microwave, aprox 5 minutes, add
2 t salt
½ cup sugar
½ cup shortening

2 eggs beaten

2 T yeast (If using SAF yeast, only use 1 T & you don’t have to let it raise
separately in the ½ cup of warm water, you just dump the
yeast and water and sugar in with the other ingredients)
2 t sugar
½ c warm water

Combine 4 cups flour to cooled milk mixture, beat then add eggs, beat,
then add yeast mixture. Add 3 cups of flour. Beat well. Let raise. Divide
dough in half. Form each half into a ball. Using a rolling pin, roll each
ball out onto lightly floured surface. It works well to spread flour on
the counter with a sifter and keep palms of hands covered in soft butter.
Spread the top with melted butter. Cut each circle with a pizza cutter
into 12 triangles, like a pie. Roll up like a crescent roll, beginning at
widest end of triangle. Place close together on a 10 x 13 cookie sheet
4 rolls across and 6 down. Let raise again. Bake 350 17 minutes. Butter
tops of rolls while hot.

DAREN'S HOT AND SOUR SOUP

3 Dried Wood Ear Mushrooms
1⁄2 - 1/3 C. Rice Vinegar
1⁄4 C. Soy Sauce
2 tsp Asian Chili Garlic Sauce
1 tsp Sesame Oil
1 tsp sugar
1⁄2 tsp White Pepper
6 C. Chicken Broth
1⁄2 lb shredded pork or chicken
1⁄2 lb tofu, diced
8 oz can bamboo shoots, julienned
1⁄2 C corn starch mixed with 3⁄4 C water
2 eggs, lightly beaten
1 green onion, thinly sliced
1 T. chopped fresh cilantro

Soak dried mushrooms 15 min until softened. (I usually just use a can of the Chinese mushrooms and dice them up – found in the Asian section of the market).

Combine soy sauce, chili sauce, sesame oil, sugar and white pepper. Set aside. Bring broth to a boil in large pot, add mushrooms, pork or chicken, tofu , bamboo shoots & chili and vinegar mixture. Mix cornstarch with water until dissolved, then stir into soup for 3 minutes until soup boils and thickens. Drizzle beaten egg into soup, stirring until threads form. Sprinkle with green onions and cilantro. Makes 3 quarts.

GOOEY BUTTER COOKIES

1 (8oz) package of cream cheese
½ cup of butter, softened
1 egg
¼ t vanilla extract
1 package of yellow cake mix
powdered sugar

Preheat oven to 350 degrees. Cream together cream cheese and butter. Stir in the egg and vanilla (I use the stir speed on my mixer). Add cake mix and stir well until blended. Roll the dough into 1- inch balls. If the dough is difficult to roll, you can refrigerate it for a few minutes first. Roll the dough balls in powdered sugar. Place them 1 inch apart on an ungreased cookie sheet. Bake for 12-15 minutes. The tops should be very slightly browned.

ANNIE'S GERMAN PANCAKES

1 c flour
1 c milk
6 eggs
3 T butter

Melt butter in cake pan by putting in oven. In a bowl, whip eggs. Add milk and then flour. Pour over melted butter. Bake for 20 minutes on 425.

Katelyn's FRESH SALSA

Chop:
1 green pepper
1 bundle cilantro
13 Roma tomatoes

Squeeze over the top:
1 lemon
2 limes

Blend together
2 28 oz cans diced tomatoes
2 T. minced garlic
1 white onion
3 T. jalapeno

Mix together and add:
1 ½ T. salt
1 t. pepper

Lasts for 2 ½ weeks in the refrigerator.

2-CRUST PIE CRUST

2 c flour
1 t salt
2/3 c plus 2 T shortening
4 to 5 T cold water

Mix flour and salt in medium bowl. Cut in shortening or use food processor until particles are size of small peas. Sprinkle with cold water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bow (1 to 2 t more water can be added if necessary).
Gather pastry into a ball. Divide pastry in half and shape into 2 flattened rounds on lightly floured surface.
Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down pie plate.

FRESH PEAR PIE

3 pears
1 c whipping cream
2 T flour
1 pinch salt
1 c sugar

Put sliced pears in an unbaked pie shell, sprinkle dry ingredients over top, pour in cream, cover with top crust and bake for 15 minutes at 400 and then 30 minutes at 325.

FRENCH DINNER CREPES

Crepes (your own recipe- make # you think you’ll eat.)
2 chicken breasts thawed
1⁄2 lb ham cooked
5 large mushrooms
1/3 bag of grated Italian blend cheese
1⁄2 pint heavy whipping cream
1 cube butter
1 dry packet of ranch dressing (I might try ½ packet next time—it was a little strong)

Melt cube of butter slowly in saucepan. When melted, add your cream and stir often until it reaches a sauce-like consistency. Add the dry ranch packet, stir 1 minute, and add your cheese. Stir until cheese is melted.
In a skillet cook your chicken and mushrooms in a couple tablespoons of olive oil, when cooked add ham. Keep on stove until ham is hot.
Roll chicken mixture up in crepes, pour cheese sauce over crepes.

Recipe from my cousin, Jennifer

CREAM OF AVOCADO SOUP

1 large avocado
1 c chicken broth
1 c whipping cream
2 t lemon juice
salt and pepper to taste
fresh dill or julienned cucumber (for garnish)

Peel avocado and blend. mix with broth. Stir over low heat until smooth Add cream, lemon juice, salt and pepper. stir well, cool. Chill in refrigerator. Serve sprinkled with dill or cucumber.

STEPHANIE'S CINNAMON ROLLS

1 T yeast
½ c warm water
½ c lukewarm milk
1/3 c sugar
1/3 c softened butter
1 t salt
1 egg
3 ½ to 4 c flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 c of flour. Beat until smooth. Mix in just enough remaining flour to make dough easy to handle. Knead 5-10 minutes. Place in greased bowl. Let rise until double (app. 1 ½ hours). Roll out and spread with melted butter and sprinkle with cinnamon and sugar. Roll up and cut with thread. Put on cookie sheet and brush with butter. Let rise again until double (app. 1 ½ hours). Bake 15-25 minutes on 375. Frost with buttercream frosting.

CHOCOLATE FONDUE

1 cube butter
1 can sweetened condensed milk
1 package chocolate chips

Combine ingredients in fondue pot. Heat until melted and mixed. Fondue!

CHOCOLATE CHIP TORTE

2/3 c butter (10 T)
1 c milk chocolate chips
1 ½ c sugar
1 ½ c flour
½ t salt
4 eggs
3/4 t baking powder
1 t vanilla

Preheat oven to 350. Spray jelly roll pan (10 x 15) with pam.
Line with wax paper, spray again.
Heat butter and chocolate chips until melted. Combine
remaining ingredients. Bake aprox 25 minutes. Cool 10 min.
Invert on counter. Remove wax paper. Cool cake completely.
Cut cake crosswise into 4 equal pieces. (10 x 3 3/4 inches each.)
Place 1 piece on platter; spread about 3/4 c icing over top.
Repeat 3 times. Frost sides and top with remaining frosting.
Garnish with shaved chocolate. Chill at least 8 hours.
Refrigerate leftovers. Tastes best if made a day ahead.

Icing
2 c chilled whipping cream
1/4 c powdered sugar
2/3 c shaved Hershey bar
1 t vanilla

In large mixing bowl combine all ingredients and beat until stiff. Stir
in chocolate. When beating whipping cream, if you add sugar and
vanilla before beating, it prevents the whipped cream from separating.

CHOCOLATE CHIP CHEESECAKE BALL

1 8oz. pkg. cream cheese, softened
1/2 c. butter, softened
3/4 c. confectioners. sugar
2 T. brown sugar
1/4 tsp vanilla
3/4 c. mini semi-sweet chocolate chips
3/4 c. finely chopped pecans (optional)

In a medium bowl, beat together cream cheese and butter till smooth. mix in confectioners. sugar, brown sugar, and vanilla. Stir in chocolate chips cover & chill for 2 hours. Shape chilled cream cheese mixture into ball. Wrap with plastic & chill for 1 hour. roll the cheese ball in pecans, if desired, before serving.

CARAMEL PRETZEL MINIS

1 bag Mini Pretzel Twists
1 Large Bag Hershey Carmel Kisses
1 Bag M & M’s

Arrange pretzels on baking sheet and place one kiss in the center of each pretzel. Bake at 200 for 7-8 minutes. Take out of oven and press one or two M& M’s on each pretzel to press chocolate into pretzel.

CARAMEL PRETZEL LOGS

2 - 3 bags pretzel logs
4 lbs. Chocolate buttons

Homemade Caramel
2 c. brown sugar
1 c. corn syrup
2 cubes butter
1 c. sweetened condensed milk

Stir constantly on medium high. Cook to a firm ball (just until it holds its shape after dropping in cold water), then remove from heat.

Add 1 t. vanilla

Cool until caramel is almost set 15 - 20 minutes. Dip pretzels into caramel leaving two inches at the end without caramel. Place on a cookie sheet covered with wax paper that has been sprayed with vegetable spray. Place in the freezer until hard.

Melt 4 lbs. Chocolate buttons in microwave for one minute. Stir, then microwave for 30 seconds at a time until melted smooth. Dip pretzels in chocolate completely covering the caramel. Drizzle with white chocolate, or sprinkle with chopped nuts, coconut or sprinkles if desired.

FLORENCE MANWARING'S CARAMELS

3 cups sugar
3 cups karo
1 can carnation evaporated milk
¼ cup butter
¼ cup margarine
1/8 t salt
1 t vanilla
2 cups cream

Mix all ingredients but cream and vanilla. Cook to 228 degrees, over medium high heat, stirring constantly. (Aprox. 25 minutes)
Then add remaining cups of cream slowly. Continue boiling and stirring until it reaches 234 degrees. (Aprox 17 minutes) Add vanilla after removing from heat. Pour in greased 9 x 13 pan. Do NOT refrigerate.

BUTTERMILK SYRUP

This is the best syrup ever. Very rich and tasty! This is extra good with any kind of fruit!

1 c sugar
½ c buttermilk
1 to 1 ½ cubes butter
1 T corn syrup
½ t baking soda
1 t vanilla

Combine sugar, buttermilk, butter, and corn syrup in saucepan. Bring to boil. Boil 3 minutes. Remove from heat and add baking soda and vanilla.

ANN'S ARTICHOKE DIP

1 c mayonnaise
1 c Parmesan cheese
1 can green chilies (diced)
1 jar of marinated artichoke hearts (drained)

Mix together. Break up artichoke hearts. Bake at 350 degrees uncovered for 20-25 minutes.

ANGEL FOOD CAKE

1 1/4 c flour
1 c sugar
1/2 t baking powder
1/2 t salt
6 eggs, separated
1 t cream of tarter
1/2 c sugar
1/4 c water
1 t vanilla

Sift together dry ingredients (flour, sugar, baking powder, and salt). In large bowl, beat egg whites with cream of tarter. Gradually adding 1/2 c sugar. Beat until stiff, but not dry. Combine egg yolks, water and vanilla with dry ingredients. Beat for 4 minutes. Fold batter into egg whites. Mix thoroughly, but gently. Pour into greased (sugared) bundt pan. Bake at 350 degrees for 45 minutes or until done. Invert to cool.

ROCKY ROAD FUDGE

1 12 oz package of milk chocolate chips
1 can sweetened condensed milk
2 T. butter

Stir together in a large bowl and heat in microwave on 30 to 40 percent stirring every one to two minutes until chocolate chips are melted. Remove from microwave and stir in:

2 cups mixed nuts without peanuts
6 cups mini marshmallow

Pour into 9 X 13 buttered pan and let cool.

A MAN'S QUICHE

1 (9-inch) pie crust, partially baked
1 tbsp. butter
1/2 c. chopped onions
6 eggs, seasoned with salt and pepper
1 c. evaporated milk
1 c. ham, diced
2 c. Swiss cheese, grated
1 c. Cheddar cheese, grated
1 c. frozen, chopped broccoli, thawed

Bake pie crust for 5 minutes at 350 degrees. Remove from
oven and prepare quiche. Saute onions in butter.

In a large bowl, beat eggs well. Add milk and beat until
blended. Add remaining ingredients and mix well. Pour into
pie shell and bake at 350 degrees for 30-45 minutes.

SCRAMBLED BREAKFAST QUICHE

1 pie crust
1/2 to 1 lb. sausage
6 eggs
1/4 c. milk
2 c. shredded cheddar cheese
Salt and pepper to taste

Bake crust half way done. Cook sausage and drain well. Mix
eggs, salt, pepper and milk. Put cooked sausage in crust.
Sprinkle half of cheese over sausage. Pour egg mixture over
cheese. Top with remaining cheese; dot with butter. Bake at
350 degrees for 35 to 40 minutes. Delicious!