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!