Cutout Cookies, Peggy's Recipe

1 -1/2 cups confectionary sugar
1 cup butter
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 -1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar

Mix sugar, butter, egg, vanilla, and almond extracts. Stir in flour, baking soda, cream of tartar. Cover and refrigerate for 3 hours. Roll out, cut into shapes and bake at 375 degrees for 7-8 minutes on greased cookie sheet.

Frosting:

confectionary sugar
butter
milk
karo light corn syrup

Mix together and frost cookies. Frosting will harden and be shiny.

Brownie Trifle

1 box Giardelli brownie mix with caramel
1 large box instant chocolate pudding
1 large container cool whip
grated chocolate
heath bar bits

Cook brownie mix according to directions. Mix pudding according to directions.

In a trifle bowl, layer pieces of brownies, a layer of pudding, and a layer of cool whip. Top with heath bits and grated chocolate. Repeat layers.

Delish!

Bacon and Potato Chowder

6 slices bacon, cut into small pieces
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup flour-I use Wondra
2 can's (14.5 oz each) ready to serve chicken broth
1 package Valley View Shredded Hash Browns
1 cup milk

Cook bacon in large saucepan over medium heat until crisp. Add onion anc carrot; cook and stir 3 minutes. Add flour, cook and stir until smooth. Stir in broth. Bring to a boil., stirring constantly. Add has brons, reduce heat to medium low, simmer 6-8 minutes or until potatoes are tender stirring occasionally. Stir in milk. Cook 2-3 minutes or until thoroughly heated (DO NOT BOIL).
Makes 6 servings.

Giada's Banana Muffins with Marscapone Cream Cheese Frosting

Muffins:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 ounces cream cheese, room temperature
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Struesel topping:
1 stick unsalted butter, softened, cut into small pieces
1.5 cups brown sugar
1.5 cups flour

Mix butter, sugar and flour in a sandwich bag and mix until it crumbles. Put on top of the muffins before baking.

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Chef Deborah's Brownies

2 packages Duncan Hines Brownie Mix
1 package chocolate chips

Mix brownie according to directions. When it comes out of the oven, sprinkle the chocolate chips over the hot brownies, spread and let cool.

Seasonings for Salmon

Butter
Salt & pepper
Paprika
Dill

Rub butter on salmon. Sprinkle seasonings and broil.

Mozzarella Sausage Balls

2 links Italian sausages
1 lb. mozzarella cheese, diced in small pieces
2 eggs,  beaten
1 cup biscuit mix

2 cloves garlic

1/2 cup pecorino Romano cheese

Preheat oven to 375 degrees. Brown the sausage. Wait until cool and crumble it in a bowl. Place all ingredients in a large bowl and mix well until blended. Form into 1" balls and place on cookie sheet that has been sprayed lightly with cooking spray.

Bake at 375 degrees for 10-18 minutes until deep golden brown and cooked through.

Makes about 40.

Marina’s Neopolitan Cookies

16 oz. almond paste at room temperature 

2 cups butter 

2 cups sugar 

8 egg yolks 

8 egg whites 

4 cups flour 

Zest of one orange

1 tsp almond extract 

1 tsp vanilla extract

1/2 tsp fiori de sicilia

red food color 

green food color 

raspberry jam or Nutella Chocolate 

Chocolate Glaze: make this the next day. 

In a crockpot on low, mix a whole package of chocolate almond bark until melted, add 1 cup heavy cream and mix well.  

Preheat oven to 350 degrees 

Grease bottom of three jelly roll pans (approx 11 x15). Make a parchment paper sling. This makes it easier to remove from pan. 

 Line with wax paper, then spray with Pam. 

Beat egg whites until stiff and set aside. 

Mix almond paste, butter, sugar, extracts and zest together.  

Add egg yolks and mix until mixture is light and fluffy. 

Add flour until barely mixed. Add egg whites to the batter by hand until thoroughly mixed. 

Divid batter in thirds. 

Mix red food color in one, green in the second, and leave the third plain.

Spread into prepared pans using a small offset spatula. 

Bake 10- 14 minutes or until edges are golden brown. 

If you are cooking two trays at a time, switch the pans in the oven after 5 minutes. Make sure the center is loose before inverting. I use a cookies sheet without sides to loosen the layers off the waxed paper.   

Cool five minutes. 

Remove wax paper and let cool. 

If you have a large cutting board, it helps to put the first layer on this for support.  Spread jam or Nutella over green layer, top with plain layer. 

Spread more jam or Nutella and top with pink layer. 

Place a piece of waxed paper over the to, wrap in Saran Wrap, put a sheet pan on top and weigh it down with heavy cans overnight. 

Cut 2" strips and spread top and sides with chocolate glaze. Slice each strip into thin slices.

Breakfast Casserole

1 pkg breakfast sausage links
6 english muffins, cut into 1 inch cubes
1/4 cup melted butter
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 cup bacon bits

Cook sausage, cool slightly. Cut into 1/4 inch slices. Place english muffin cubes in a greased 13 x 9 inch baking dish; drizzle with butter. Layer with sausage, cheese, onion, and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes. Makes 12 servings.

Cinnamon Clay

1 cup cinnamon
1 tbsp cloves
1 tbsp nutmeg
3/4 cup applesauce (well drained)
2 tbsp white glue

Mix cnnamon, cloves, and nutmeg. Add applesauce and glue. Work mixture with hands until smooth and well mixed. Divide into four portions. Roll dough to 1/4 inch thickness between two pieces of waxed paper. Cut with cookie cutters. Use a straw to make holes if you want to hang your ornaments. Put on a wire rack to dry at room temperature for several days. Turn twice daily so they don't curl. Hang with ribbon or colored yarn.

You can also dry the ornaments in a slow oven at 250 degrees until hard and dry.

Dough for Cookie Cutter Decorations

1 cup cornstarch
2 cups baking soda
1-1/4 cups cold water

Combine dry ingredients in a saucepan. Gradually add water until the mixture is smooth. Heat, stirring constantly, until the mixture reaches a moist, mashed potato consistency. Turn onto a plate and cover with a damp cloth. When it is cool enough to handle, knead the dough.

Roll the dough to 1/4 inch thickness and cut shapes with cookie cutters. Dip the cutters in baking soda and shake before cutting.

If you plan to hang the decorations, pierce a hole with a hollow coffee stirrer or a soda straw before they dry. Allow the dough shapes to dry for several days at room temperature on a cooling rack. They can be painted with markers or paint.

Ultimate Sloppy Joes (Tyler Florence)

Ingredients:

Serves 4

• Extra-virgin olive oil
• 1 large onion , diced
• 1 1/2 pounds lean ground beef or turkey
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1/4 cup yellow mustard
• 1/8 tsp. cayenne pepper
• 1 Tbsp. brown sugar
• 2 Tbsp. tomato paste
• 1 Tbsp. apple cider vinegar
• 5 whole wheat hamburger buns

Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.

Christina Ferrare's Chocolate Chip Cookies

Ingredients:

Makes approximately 2 dozen

• 2 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 cup (2 sticks) unsalted butter , room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar , firmly packed
• 1 tsp. vanilla extract
• 2 eggs , room temperature
• 4 cups semisweet chocolate morsels
• 1 cup raisins
• 1 1/2 cups chopped walnuts or pecans

Preheat oven to 325°. Remove eggs and butter from the refrigerator and bring to room temperature while lining a cookie sheet with parchment paper.

In a medium bowl, mix flour, baking soda and salt together. Set aside.

In an electric mixer using the paddle attachment, beat the butter, sugar and brown sugar for 2 minutes until fluffy. Beat in the eggs 1 at a time until well incorporated. Scrape down the sides with a spatula and add vanilla. Beat 1 minute, then scrape the sides again. Add the flour mixture and mix until blended.

Add the chocolate morsels, nuts and raisins until well mixed.

Scoop out all the cookie dough in large golf ball–size pieces and place on a cookie sheet lined with parchment paper. Don't worry if they're too close together—we will chill them before we bake them.

Chill for 1 hour in the refrigerator. When you're ready to bake, line another cookie sheet with parchment paper and place your chilled cookie dough at least 3 inches apart and bake in batches. Bake for 30 to 45 minutes or until cookies are golden and crunchy on top. Place on a cookie rack to cool.

Banana Cream Pastries from Great American Home Baking

Makes 6 servings

1 sheet frozen puff pastry thawed according to package directions.

Filling
1 cup sugar
1 cup orange juice
1/3 cup water
1/4 cup plus 1 tablespoon cornstarch
1/4 teaspoon salt
4 large egg yolks, lightly beaten
2 tablespoons butter, melted
1/2 cup confectionary sugar
3 medium bananas, thinly sliced
1 tablespoon frozen, thawed orange juice concentrate
2 cups whipped cream

Garnish with orange slices or sprigs of fresh mint.

1. to prepare filling, in a medium saucepan, bring sugar, orange juice, water, cornstarch, and salt to a boil over medium heat. Reduce heat to medium-low; cook stirring constantly, kuntil just thickened, 3 to 4 minutes.

2. Stir beaten egg yolks into juice mixture. Cook, stirring constantly, until thickened, 4 minutes. Stir in melted butter. Remove from heat. Place a piece of plastic wrap on surface of filling. Chill for 1 hour.

3. Preheat oven to 350 degrees. Line a large baking sheet with waxed paper. Spray underside of a second large baking sheet with vegetable cooking spray.

4. On a floured surface, roll pastry into a 15-inch square. Cut into eighteen 4 x 3 inch rectangles. Place pastry on prepared baking sheet. Place second baking sheet, coated-side down, on top.

5. Bak pastries until golden, 15- 20 minutes. Remove top sheet. Transfer baking sheet with pastries to a wire rack to cool.

6. Dust pastries with confectionary sugar. Arrange bananas on top of 6 pastries. Brush with juice concentrate.

7. Remove plastic wrap. Fold whipped cream into filling. Using a pastry bag fitted with a small star tip, pipe filling over bananas.

98. Repeat with a second pastry layer, bananas, concentrate, and filling. Top with a third layer. Pipe rosetts on top. Garnish with orange slices and mint sprigs.

Baking tip: Sandwiching pastries between baking sheets prevents them from puffing.

Almond Cream Puffs

Makes 12 Puffs

1/2 cup (1 stick) butter
1 cup water
1/8 tsp. salt
1 cup flour
4 medium eggs

Filling
1 1/2 cups heavy cream
1 tablespoon sugar
1 teaspoon almond extract

Garnish
confectionary sugar
fresh raspberries
sprigs of mint

1. Preheat oven to 400 degrees. Grease a baking sheet.

2. In a medium, heavy saucepan, heat butter, water, and salt over medium-high heat until mixture boils and butter has melted.

3. Reduce heat to low. Add flour all at once to butter mixture stirring vigorously until mixture forms a ball. Remove from heat. Cool for 10 minutes.

4. Add eggs, 1 at a time, beating well after each addition.

5. Using a pastry bag fitted with a round tip, pipe 12 puffs, 3 inches apart, on prepared baking sheet; smooth tops.

6. Bake puffs until golden brown, 40 minutes.

7. Reduce oven temperature to 375 degrees. Bake puffs for 10 minutes more. Transfer baking sheet to a wire rack to cool. Pierce 1 side of each puff.

8. To prepare filling, beat cream at medium spped until soft peaks form. Beat n sugar and almond extract until stiff peaks form.

9. But puffs in half horizontally. Pull out any uncooked dough. Spoon filling into puff bottoms; replace tops.

10. Dust puffs with sugar. Garnish with berries and mint.

Cream Puffs and Eclairs from Marina

1 cup water
1/2 cup margarine
1 cup flour
1 pinch salt
4 large eggs

Preheat oven to 425 degrees.

In a small saucepan bring water and margarine to a boil. Lower the temperature and add flour and salt, stirring fast with a wooden spoon until mixture forms a ball and leaves the sides of the pan.

Remove from the stove and keep on stirring for a few more seconds.

Add the eggs, one at a time, stirring well after each addition.

Lightly grease a baking sheet.

Fit the pastry bag with a large round tube.

Fill the pastry bag with the batter and squeeze it onto the baking sheet.

Keep in mind that the batter doubles in size while baking.

Bake at 425 for 15-20 minutes, then reduce the temperature to 350 and bake 20 minutes longer.

Let the shells cool before filling.

Traditional Chex Party Mix

1 stick butter or margarine
1 1/4 teaspoons seasoned salt
4 1/4 teaspoons worcestershire sauce
2 2/3 cups corn chex
2 2/3 cups rice chex
2 2/3 cups wheat chex
1 cup salted mixed nuts

Preheat oven to 250 degrees. Melt butter in large shallow roasting pan in oven. Remove. Stir in seasoned salt and worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool.

Makes about 9 cups.

Buttercream Frosting from Cooks.com (Really good!)

1 cup milk
4 tablespoons wondra flour
1 cup sugar
1 cup butter
2 teaspoons vanilla

Combine flour with milk and heat on stove to make a smooth white sauce. Set aside to cool. Then beat butter and sugar until light and creamy. Add the vanilla. Then add white sauce and beat to a pulp. Taste to see that the sugar is dissolved. Enough for one cake.

Basic Microwave Risotto (Good)!

1 tablespoon and 1 1/2 teaspoons butter
1/2 clove minced garlic
1/2 chopped onion
3/4 cup vegetable broth
1/2 cup uncooked Arborio rice
1/4 cup and 2 tablespoons white wine
2 tablespoons grated Parmesan cheese

In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.

Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but no boiling (approximately 2 minutes).

Stir the rice and broth into the casserole dish with the onion, butter, and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.

Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.

Makes 2 servings.

Quick 'n Easky Refrigerator Fudge (Good)!

1 package (12 oz) milk chocolate chips
1 package (6 oz) semi-sweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
1/2 cup chopped nuts

Place chips in top of double boiler over hot water; stir frequently and melt. Remove from heat; stir in remaining ingredients. Pour into 8 x 8 pan lined with aluminum foil and parchment paper. Refrigerate until firm. Remove from pan, peel off paper. Cut as desired. Makes about 2 pounds.

Marinated Mozzarella

1/3 cup olive oil
1 tablespoon chopped oil-packed sun-dried tomatoes
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil (use fresh if available)
1 teaspoon minced chives
1/4 teaspoon garlic powder
1 pound mozzarella cheese cut into 1-inch cubes

In a large resealable plastic bag, combine the first seven iingredients; add cheese cubes. Seal bag and turn to coat; refrigerat for at least 30 minutes. Transfer to a serving dish. Serve with toothpics.

Sour Cream Cake from Iva's Niece

1 package Duncan Hines Marble Cake Mix
4 eggs
1/2 cup warm water
1/2 cup oil
1 cup sour cream
1 package instant vanilla pudding
1 package semi sweet chocolate chips

Preheat oven to 350 degrees.

Reserve marbling mixture from cake and blend all ingredients except chips. Set aside approx. 3/4 cup batter for marbling.
Fold in chips. Pour into greased bundt pan. Add marble mix and cut through with a knife.
Bake about 50 minutes.

Important! Let cool in pan 5 minutes before removing.

You can sprinkle confectioners sugar if desired.

Best Ever Pie Crust (Allrecipes) Really Good!

You can double of half the recipe without any problem. Makes 2 pie crusts.

2 cups all purpose flour
1 cup shortening
1 tsp salt
1/2 cup water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

Roll out dough on floured counter. Don't over work it. Use as directed in pie recipe.

To Die for Crockpot Roast

1 beef roast to fit your crockpot
1 package Hidden Valley ranch dressing mix
1 package brown gravy mix
1 package italian dressing mix
1/2 cup or more water

Place roast in crockpot. Mix all 3 envelopes together and sprinkle on top of roast. Pour 1/2 cup warm water in bottom of crockpot, cook on low 6-7 hours.

Dave's Barbeque Ribs

Red Rub (Dinosaur) 1/2 a recipe
1/4 cup paprika
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup garlic powder
3 tablespoons onion powder
1/8 cup chili powder
1/2 tablespoon black pepper
1/2 tsp ground cumin
1/4 teaspoon cayenne pepper

Mix in a bowl and rub them together with your hands. Store in plastic or glass container. Makes 1 1/2 cups.

Ribs

3 lbs pork ribs
Preheat oven to 250 degrees
Rub ribs both sides with the red rub.
Place in pan skin side down for three hours plus. Mix oil with rub mixture to baste ribs with.
Heat grill. Baste with oil rub mixture. Cook another 1/2 hour to 45 minutes medium heat on grill. Baste as needed.

1, 2, 3, 4 Cake from Genesee Country Museum

1 cup butter, softened
2 cups sugar
3 cups flour
4 eggs

Cream butter and sugar, add eggs one at a time. Add vanilla or lemon flavoring and 3 cups of flour one at a time.

To make flavorings: Vodka and vanilla beans, or vodka and lemons.

To make decorative flowers: Use real flowers, brush lightly with egg white, sprinkle with sugar and let dry on waxed paper.

Marina's Almond Paste Creations

1 lb almond paste at room temperature
1/2 lb margarine
1/2 lb butter
2 cups sugar
1 cup egg whites (approx 7 large eggs)
6 cups flour
4 tsp baking powder
Choice of: candied cherries, jelly or jam, buttercream, chocolate glaze.

Oven temperature 350 degrees.

Cream almond paste, margarine and sugar together. Add egg whites. Mix baking powder and flour together and add to mixture.

Scoop batter into a 16" or 18" pastry bag fitted with a large star tube or a serrated straight tube.

Spray baking sheet with Pam. Cover with foil and spray again. Pipe cookies about 2 inches apart.

If making plain rosettes you can press a cherry in the center before baking. Bake 7-10 minutes until edges are light brown. When cookies are cool you can pair them up with jam, chocolate, buttercream, or Nutella.

Chocolate Glaze:
In a glass bowl mix 12 oz. chocolate with 3 tablespoons of shortening and microwave on high for about 2 minutes.

Shrimp Della Casa over Pasta

10-12 thawed shrimp per person (run under cold water until thawed)
pasta
mushrooms
1 can artichoke hearts cut in half
5-6 cloves minced garlic
splash lemon juice
sherry or white wine
chicken broth
pecorino romano cheese
provolone cheese
half and half
wondra flour
parsley flakes

Boil your water for the pasta.

Saute mushroom in heated oil and a little melted butter. Don't season with salt and pepper until after the mushrooms are browned. Add minced garlic just until you can smell it. Add drained artichoke hearts, some chicken broth (maybe 1/4 cup) some sherry or white wine (about 1/4 cup), splash of lemon juice, and a handful of pecorino romano cheese.

Let the flavors come together and turn heat to low. Add some half-and-half about 1/4 to 1/2 cup. Taste the sauce and see if it needs more chicken broth or salt. Sprinkle some parsley flakes and thicken with wondra flour. Just add a little at a time and stir until thickened.

Add two slices of provolone cheese, that has been cut into little pieces. Cover until melted. Add the shrimp just before serving and heat thoroughly.

Drain pasta and pour your sauce over the pasta. Enjoy!

Best Ever Favorite Chocolate Chip Cookies (Now my favorite)

2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1.5 cups brown sugar
2 eggs
2 tsps vanilla extract
2 cups jumbo semisweet chocolate chips
1.5 cup chopped pecans or walnuts

Preheat the oven to 375 degrees. Sift together the flour, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips and nuts. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased baking sheets.

Place in the refrigerator until dough gets chilled.

Bake for 10-11 minutes in preheated oven. Cool and remove from pan.

Cheesy Chicken Chili

3 chicken breasts, cut into bite size pieces
2 cans white cannellini beans
salsa
chili seasoning
provolone cheese or any cheese you have on hand

Brown chicken pieces, season with salt and pepper. Add beans, salsa and chili seasoning and simmer. Add cheese and let it melt right before serving.

Can be served with white rice.

Chicken Della Casa

2 boneless chicken breasts, pounded thin
1 container fresh mushrooms, sliced
1 can artichoke hearts, cut in half
flour and 1 egg beaten, with fresh parsley
5 cloves minced garlic
provolone cheese
grated cheese
splash of lemon juice
white wine

dredge chicken in flour and beaten egg seasoned with salt, pepper and cheese.

Saute on both sides until golden brown. Remove from pan and place in baking pan.

In another pan, saute mushroom in a little olive oil and butter until light brown. Season with salt and pepper. Add artichoke hearts until warm.

Wipe the pan that you used for the chicken. Melt some butter. Add garlic and cook until soft but not brown. Add wine, lemon juice and the mushrooms and artichoke hearts. Heat until the flavors come together. Drain the juice and spoon everything over the chicken. Cover with provolone cheese and put in the oven until the cheese melts.

Mom's Eggplant Lasagna

2 eggplants, sliced thin
container of spaghetti sauce (homemade) or jar
mozzarella cheese
pecorino romano cheese
ricotta cheese (big container) whole milk
2 eggs for ricotta
garlic powder, salt and pepper, parsley, basil


Mix together: ricotta cheese, 2 eggs, romano cheese, and seasonings.

For the eggplant:
Bread crumbs (unseasoned)
2 eggs beaten to dip eggplant
flour

Slice and salt eggplant. Dip in flour, beaten egg with a splash of water, and then breadcrumbs seasoned with romano cheese, s & p, garlic powder, parsley and basil.

Fry in hot oil until golden brown. Drain on paper towel.

To assemble:

Ladle sauce in bottom of pan. Layer eggplant, then ricotta cheese, another layer of eggplant, then sauce, then mozzarella, then grated cheese. Repeat layers.

Cover with plastic wrap, then foil. Bake at 350 degrees for 35-40 minutes. Let set about 20 minutes. Then serve and enjoy!

Fruit Pizza

2 packages sugar cookie dough. Press dough in pizza pan, bake 350 degrees. Cool.

Cover with 8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla. Spread on cooled crust.

Slice fresh fruit for toppings: kiwi, bananas, strawberries, grapes, blueberries. Arrange on top of cream cheese.

Glaze (optional): Combine 1/2 cup water, 3/4 cup orange juice, 1/4 cup lemon juice, t tblsp cornstarch and 3/4 cup sugar. Boil one minute, stirring constantly. Slightly cool then pour over fruit. Refrigerate. Slice like a square pizza and serve.

Yummy Taco Dip

4 oz sour cream
1 cup salsa
3/4 pkg cream cheese
small can diced jalapenos
can drained black beans
1 tbsp taco seasoning

Mix together. Serve with tortilla chips or Scoops.

Beanie Con Queso

Ro-Tel Famous Queso Dip

Chili Cheese Crisp

Bob Evans Sausage Con Queso Dip

Mexican Chili-Cheese Dip

Salsa & Sour Cream Dip

Easy Taco Dip

Quesadillas

Nacho Nachos

Pace Con Queso Dip

Quick 'N Cheesy Nachos

Hormel Chili Game Day Cheese Dip

Southwestern Onion Dip

Philadelphia Creamy Salsa Dip

Philadelphia Creamy Tortilla Roll-Ups

South of the Border Wraps

Salsa Stir-Ins

Philly 7-Layer Mexican Dip

Layered Mexican Dip

Enchiladas Suiza

Creamy Salsa Dip

Cheesy Chili Dip

JEFF'S LEMON FLUFF PIE

1 cooked pie shell (or Graham cracker pie crust)1 can Eagle brand milk1 (8 oz.) carton Cool Whip1 (6 oz.) can frozen lemonade mix concentrate
Mix milk and lemonade mix together. Mix in Cool Whip. Spoon into pie crust. Refrigerate overnight.

Kifli - Crescents

3 cups sifted flour
½ lb butter
3 egg yolks, beaten
1 small yeast cake or ½ of a 2 oz yeast cake
1 tbsp sugar
1/3 cup warm milk
1/8 tsp vanilla

Nut filling:

1 lb toasted ground walnuts
1/3 cup sugar
½ cup warm milk

Dissolve yeast cake in warm milk. Blend flour and butter. Add egg yolks and yeast cake liquid. Add sugar and vanilla. Knead thoroughly on well floured surface. Divide dough in half. Wrap in plastic wrap and chill. Roll each into a 12 inch circle. Cut into 16 wedges.

Place a small amount of nut filing on each wedge and roll up. Place on greased baking sheet. Let stand for 20 minutes. Brush with beaten egg whites.

Bake at 350 degrees for 15-18 minutes until light brown. Dust with confectionery sugar. Makes 32.

Ratatouille Pizza

Ingredients
1 small eggplant (about 3/4 pound)
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 package Boboli (12-inch Italian bread shell) (16 ounce)
2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
1 small zucchini, thinly sliced (2 cups)
1 small yellow summer squash, thinly sliced (2 cups)
1/2 cup crumbled feta cheese
2 tablespoons sliced pitted ripe olives
1/2 cup shredded mozzarella cheese (2 ounces)


1. . Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.
2. 2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.
3. 3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.
4. 4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through. Makes 12 appetizer servings.

The Best Apple Pie I Ever Made

Crust
2/3 cup shortening
1 teaspoon salt
1/4 cup boiling water
1 1/2 cups flour
Crumbs:
3/4 cup brown sugar
1 1/2 cups flour
3/4 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
pinch cloves
1/4 teaspoon salt
3/4 cup butter cut into pieces
Pie Filling:
8 peeled and diced Golden apples
3/4 cup light brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon apple pie spice
pinch cloves


1. Crust: In food processor: Cream shortening with salt.
2. Add boiling water and mix.
3. Add flour.
4. Press crust into pie plate.
5. Crumbs: In a food processor combine flour, brown sugar, cinnamon, salt and, cloves. Add butter and process until crumbly.
6. Filling: Toss together apples, brown sugar, flour, cinnamon and cloves.
8. Preheat oven to 375 degrees. Bake at 375 for 30 minutes. Reduce heat to 350 and bak 30-90 minutes until apples are cooked and juice bubbles out of the top.

Jan’s Streusal Topping

1 1/2 cups brown sugar
2 cups sifted flour
1 teaspoon nutmeg
1 cup crumbled butter = 2 sticks


Cut in butter with two knives into first three ingredients.

Sprinkle over pie

Peanut Butter Pie

1 stick margarine, melted
1 package Oreos, crumbled
2/3 cup crunchy peanut butter
1 package cream cheese, 8 oz
1 cup milk
2 cups confectioner's sugar
2 containers Cool Whip®
chocolate fudge sauce


1. Combine margarine and crumbled wafers and press into a 9 x 13 inch pan to form a crust.
2. Cream together peanut butter and cream cheese. Beat in milk and sugar. fold in whipped topping.
3. Spread filling over Chocolate wafer crust. Dribble chocolate sauce over top. Cover and freeze.
4. Cut recipe in half for 10-inch pie plate.

Diane C.'s Apple Crisp

1 cup sugar
7 tablespoons butter
1 teaspoon cinnamon
3/4 cup flour
8 sliced apples
1/2 cup water


1. Work together sugar, flour, cinnamon and butter. Set aside.
2. Peel and slices apples. and put in buttered baking dish. Add water.
3. Spread sugar mixture over apples. Bake uncovered in hot oven at 400 degrees for 30 minutes.

Linguine with White Clam Sauce

24 littleneck clams or 3 cans chopped clams
1 bottle clam juice
6 cloves garlic , minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine, cooked, save the water in case you need it
1 handful grated parmesan cheese


1. If you use fresh clams, soak a scrub off dirt. Add clams to pan, with enough water to cover the bottom. Cover, cook over medium heat just until clams start to open. Remove from heat and set aside. Save all the juice from the pan
2. If using canned clams, in a large pan heat olive oil, over low to medium heat. Add garlic. Saute until it just begins changing color do not brown it. Add clams with the juice, canned clam juice. As soon as it starts to boil, lower heat to simmer. Cook 2 more minutes.
3. Add your parsley, oregano, crushed red paper and cheese. Stir it in and remove from heat.
4. Spoon your clam sauce over the linguine with enough juice to cover the bottom of the plate.

Gnocci with Spinach and Gorgonzola

2 17-ounce packages gnocchi
Salt
3/4 cup walnut halves, roughly chopped
1/4 cup extra-virgin olive oil (EVOO)
4 large cloves garlic, grated
2 10-ounce boxes frozen chopped spinach, defrosted
Freshly ground black pepper
1/2 pound gorgonzola crumble


1. Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions.
Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted.


2. Remove from the heat and reserve.
While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted.


3. Add the gnocchi to the skillet and toss to coat.

Dave's Shrimp Bisque over Pasta

shrimp as much as you need

half and half

sherry

paprika

2 cloves garlic, chopped fine

1/2 onion, chopped fine

pasta as much as you want

Melt some butter and olive oil. Sauté the onion with salt and pepper until translucent. Add the garlic, until soft. Add a little chicken base and water, then sherry and taste it. Add half and half, paprika and some wonders flour to thicken sauce. Add the cooked shrimp, chopped in large chunks or whole. Finish the sauce with a few pats of butter. 

Drain pasta. Save a little water in case you need it. Garnish with fresh chopped parsley. 

Whole Wheat Spaghetti with Swiss Chard

1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 can diced tomatoes with juices (14 1/2-ounce)
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts


1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
2. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

White Bean Dip

1 can cannellini beans (15-ounce) drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup fresh Italian parsley leaves (loosely packed)
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano


1. Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
2. Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
3. Serve the pita toasts warm or at room temperature alongside the bean puree.

Golden Fry Chicken Batter

1/2 c. oil
1 c. flour
1/2 c. milk
1 egg


Blend oil and flour; add milk and egg. Beat until smooth (batter will be thin). Dry chicken thoroughly; coat with salt and flour. Dip into batter, letting excess drip off. Fry in oil at 375 degrees.

Cream Puff Cake

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 package cream cheese (8 ounce)
4 cups milk
3 packages instant vanilla pudding (3 1/2 ounce)
1 container Cool Whip (12 ounce)
1/4 cup chocolate syrup


1. Preheat oven to 400 degrees.
2. In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
3. Add flour and reduce heat to low.
4. Cook and stir until it forms a ball and pulls away from the sides of the pan.
5. Remove from heat and transfer to a large bowl.
6. Beat in eggs, one at a time, beating well after each egg.
7. Spread in bottom and up the sides of an ungreased 9x13 inch pan.
8. Bake at 400 degrees for 35 minutes.
9. Cool completely.
10. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
11. Add pudding mix and beat until thickened.
12. Spread over cooled shell.
13. Top with whipped topping, and drizzle chocolate syrup over the top.

Chicken Wings Buffalo Style

2 1/2 lbs. chicken wings (about 12 to 15 wings)
4 tbsp. Durkee Red Hot! sauce (for hotter wings (2 oz.) use up to 3/4 c.- the amount used in Buffalo
1/4 c. butter (1/2 stick) melted


1. No fry method: Split wings at each joint and discard tips; pat dry. Place on baking pan. Bake wings, uncovered, at 325 degrees for 30 minutes. Remove from pan and place in container. Combine hot sauce and butter; pour over chicken wings. Cover and marinate in the refrigerator for at least 3 hours or overnight. Turn several times.
2. Before serving, broil wings 3 to 4 inches from heat for 5 minutes on each side, turning until brown and crisp and brushing often with reserved marinade. Brush with any remaining marinade just before serving.
3. Deep-fry method (Original Buffalo Style) : Split wings at each joint and discard tips; at dry. Deep fry at 400 degrees (high) for 12 minutes or until completely cooked and crispy. Drain. Combine hot sauce and butter. Toss wings in sauce to coat completely. Makes 24 to 30 individual pieces.

Buffalo Chicken Wing Dip

1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese


1. Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
2. Bake until cheese is melted and bubbly.
3. Serve with your favorite crackers or chips. Great for football snacks!

Brocolli and Cauliflower Casserole

1 bunch brocoli
1 head cauliflower
1 can milk (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional (to be mixed with soup and milk)


1. Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
2. In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.
3. Finally, put the brocoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.
4. Sprinkle the Parmesan cheese over the top and bake (covered)for about 30-40 minutes at 350F, or until vegetables are soft enough to eat.
5. A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.
6. The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.

Barbeque Meatballs

1 1/2 lb. hamburger
1/4 c. milk
1/3 c. minced onion
1/2 c. dry oatmeal
1 egg
1 tbsp. dried parsley
1 tsp. salt
1 tsp. Worcestershire sauce
1 bottle chili sauce (12 oz.)
1 jar grape jelly (10 oz.)


Mix all ingredients except chili sauce and grape jelly together and shape into 1 or 2 inch balls and brown in skillet in melted butter. Heat chili sauce and grape jelly until grape jelly is melted. Add meatballs and simmer for 30 minutes. Serve warm.

Old Fashioned Peanut Butter Cookies

1/2 cup * 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup dark brown sugar, packed
* Scant 1/2 cup granulated sugar
* 1 cup peanut butter, smooth or chunky
* 1 egg
* 1-1/2 cups sifted flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon vanilla


1. Preheat oven to 350° F. Cream together the butter, brown and granulated sugars. Add the peanut butter and egg; beat well. In a small bowl, combine the sifted flour, salt and baking soda. Stir with whisk to combine. Gradually stir into butter mixture, stirring well after each addition to blend. Add vanilla and beat well.

2. Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart. Flatten each ball with a fork in a crisscross pattern. Bake for 10-12 minutes or until slightly browned around the edges.

3. Notes: When using peanut butter in baking, always use regular jarred peanut butter and not homemade unless specifically called for in the recipe. I usually use a low-sodium and/or low-sugar variety. You can use anywhere from 3/4 to 1 cup of granulated sugar, depending on desired sweetness. For an added effect, dip the fork into extra granulated sugar before making the crisscross pattern.

Forgotten Kiss Cookies

2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 package chocolate chips


1. Beat egg whites, cream of targar and salt until stiff peaks are formed beating in sugar gradually.
2. Add vanilla and chips.
3. Drop by spoonfuls on a greased cookie sheet.
4. Place cookies in a 375 degree oven.
5. Turn off or allow to cool overnight.

Chocolate Caramel Cookies

7 tbl butter
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 cup old-fashioned rolled oats
3/4 cup flour
2 tablespoons cocoa
1/4 cup finely chopped pecans
25 caramel candies
1 1/2 tablespoons milk
2 cups milk chocolate candy coating chips
2 tablespoons white chocolate candy coating chips


1. Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugar. Add the vanilla. In a separate bowl, combined the oats, flour, and cocoa. Add to the butter mixture. Stir in the pecans. Turn the dough out onto a floured surface and pat to a 1/8 inch thickness. Cut with a 1-inch round cookie cutter. Place on ungreased cookie sheets. Bake for 10-12 minutes. Remove from the sheets and cool on wire racks.
2. While the cookies are cooling, in a medium saucepan, melt the caramels with the milk. Stir until smooth. Place about 1/2 tsp. caramel on top of one cookie and top with another cookie. If the caramel runs off the cookie, wait a couple of minutes for it to thicken. Chill for about 15 minutes to set the caramel.
3. Melt the milk chocolate chips in the microwave or the top of a double boiler until smooth. If you're using the microwave, place the chocolate in a shallow bowl, heat for 1 minute, stir, heat for 30 seconds more, and stir. The chocolate will be more melted than it looks; don't bur it! Remove the cookies from the refrigerator and dip each cookie into melted chocolate. Place on wax paper to cool.

Chinese Marble Cookies

1 cup shortening
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted


1. Preheat oven to 400 degrees.
2. Beat the shortening with sugar and egg until light and fluffy.
3. Add dry ingredients and beat until well combined.
4. Add vanilla.
5. Add chocolate a little at a time, cutting in with a knife. Do not stir.
6. Form into balls and place on an ungreased cookie sheet.
7. Flatten with the bottom of a sugar-coated glass.
8. Bake 8-10 minutes until lightly golden.

Diane C.'s Fancy Chicken

5 chicken breasts, pounded thin
5 slices swiss cheese
1 can cream of chicken or mushroom soup mixed with a little wine or water
1 bag croutons with drizzled butter, crushed


1. Bake at 350 degrees for about one hour. Put ingredients on chicken in order given.
2. Top with mushrooms if desired.

Cheesy Chicken and Rice Bake

1 can cream of chicken soup
1 1/3 cups water
3/4 cup uncooked white rice
1/2 teaspoon onion powder
1/4 teaspoon black pepper
4 boneless chicken
1 cup shredded cheddar cheese


1. Mix soup, water, rice, onion powder and pepper in shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
2. Cover and bake at 375 degrees for 45 minkutes or until chicken is no longer pink and rice is done. Top with cheese.


Notes: Get your veggies: Stir 2 cups of fresh or frozen vegetables into soup mixture before topping with chicken.

Aunt Terry's Lemon Chicken

5 boneless chicken, pounded thin
1 cup water
1 tablespoon fresh lemon juice
sugar to taste


Bread cutlets and fry. Mix water, lemon and sugar to taste. Pour over top of fried cutlets. Cover until it bubbles.

Pumpkin Cheesecake

2 1/2 pounds cream cheese, softened
1 cup sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup heavy cream
1 tablespoon vanilla extract
1 can (1 lb) mashed pumpkin
Prebaked pastry shell


1. Preheat the oven to 425 degrees. In a large bowl, beat together the cream cheese, sugar, eggs and yolks.
2. Add the flour, cinnamon, cloves and ginger. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed until just mixed thoroughly.
3. Pour the mixture into the prepared crust and bake for 15 minutes.
4. Reduce the oven temperature to 275 degrees and bake for an additional hour.
5. Turn off the heat but leave the cake in the oven overnight to cool.
6. Serve either warm or chilled with whipped cream.

Chocolate Royale Cheesecake

1 1/2 cups crushed OREO chocolate sandwich cookies (about 18 cookies), Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes in preheated oven to 325 degrees
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate, melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream


1. Beat cream cheese, sugar, flour, and vanilla with mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Fold in sour cream.
2. Bake 55 minutes to 1 hour until center is set. You can also turn oven off and let the cheesecake set for about 30 minutes. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with cool whip if desired.

Perfect Peppermint Patties

1 pound confectioner's sugar
3 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 1/2 teaspoons peppermint extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips
2 tablespoons shortening


1. In a bowl, combine first four ingredients. Add milk and mix well.
2. Roll into 1-inch balls and place on a wax paper lined cookie sheet.
3. Flatten with a glass to 1/4 inch. Cover and freeze for 30 minutes.
4. Melt chocolate chips and shortening. Dip patties; place on wax paper to harden.

Gramps Thornton Peanut Butter Fudge

4 cups sugar
1 1/3 cups milk
1/2 stick butter or margarine
1 teaspoon vanilla extract
7 ounces marshmallow fluff
18 ounces peanut butter


1. Boil milk and sugar until soft ball stage in water forms about 10-15 minutes
2. Take off the heat and add margarine and vanilla. Stir until melted.
3. Add marshmallow fluff, stir until melted, add peanut butter.
4. Pour into buttered pan. Don't make on a rainy day.

Ice Cream Cake

1 package Oreos, divided
1 stick butter
1/2 gallon ice cream
1 jar hot fudge topping
1 container Cool Whip®


1. Set aside five to 10 cookies for topping. Crush about 30-40 cookies. Melt butter then stir in crushed cookies until combined. Spread mixture in bottom of 9 x 13 inch pan and place in freezer to set up for about 10 minutes.
2. Spread ice cream over cookie layer. Microwave hot fudge topping for about 1 minutes then spread over ice cream.
3. Spread whipped topping on top. Crush reserved cookies and sprinkle on tip. Freeze about 4 hours.

Top Secret Krispy Kreme Donuts

1 package 2 1/4 tsp yeast
1 1/2 teaspoons sugar
3/4 cup warm water (100 to 110 degrees)
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tblsp powdered sugar
1/4 cup boiling water
pinch salt
6-10 cups vegetable shortening for frying


1. Dissolve yeast and sugar in warm water. let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot, or you may kill the yeast.
2. Combine flour and salt in large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla and mix well with electric mixer for 30 seconds or just until all ingredients are combined.
3. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until the dough doubles in size.
4. Gently roll out the dough until it's about 1/2 inch thick on a floured surface. Use a well-floured 3-inch biscuit cutter to cut out circles of dough. Then use a well-floured lid from a plastic soda bottle to cut the holes. You can also use a 3 inch doughnut cutter. Arrange the doughnuts on a couple of lightly floured cookie sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnuts should have doubled in size.
5. While the doughnuts res, make the glaze by combining powdered sugar, boiling water and salt. Whisk glaze until smooth, then cover with plastic wrap.
6. As doughnuts rise, heat vegetable shortening in a fryer to 375 degrees.
7. When doughnuts have doubled in size, transfer to the shortening. lift gently. Fry 1 1/2 to 2 minutes per side.
8. After a minute or so after cooking, spoon glaze over the tope of each doughnut.

Bob Evans Sunrise Squares

1 pound Bob Evans original roll Sausage
2 slices bread, cut into 1/2 inch cubes about 2 cups
1/2 cup green and red pepper, diced
1 cup shredded sharp cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard


1. Preheat oven to 350 degrees. Crumble and cook sausage in medium skillet over medium heat until browned.
2. Drain off any drippings.
3. Spread bread cubes in greased 11" x 7" baking dish; top with sausage, peppers and cheese.
4. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
5. Bake 30-40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Zucchini Bread

3 whole eggs, beaten
2 cups sugar
1 cup oil
1 tablespoon vanilla extract
2 cups zucchini, grated
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon


1. Mix together the first 5 ingredients. Add the dry ingredients and blend well. Optional: 1/2 cup toasted walnuts or mini-chocolate chips.
2. Bake in 2 greased loaf pants about 1 hour- 45 minutes at 350 degrees.

Easy Almost Homemade Bread

1 loaf Wegman's pizza dough


Knead bread to get the air out. Shape into a round loaf. Rub water on top. Bake at 400 degrees until nice and brown.

Bodacious Beef Biscuits

3 cups Bisquick® baking mix
1/2 cup sugar
Beer at room temperature, but not flat
Butter flavored shortening, melted


1. Preheat oven to 400 degrees.
2. Mix Bisquick and sugar until blended. Start adding beer to form a wet, tacky dough (a little wetter than regular biscuit dough.)
3. Put dough on floured surface and dust top with flour.
4. Pat out dough by hand to about 1/2" thick.
5. Cut biscuits with a 3" cutter or use a glass.
6. Cover the bottom of a baking pan with most of the melted butter flavored shortening.
7. Arrange biscuits in pan and brush tops with remainder of the melted shortening.
8. Bake 10-12 minutes.

Kimberley's Three Bean Chili

1 can whole tomatoes (28 ounces) undrained
1 can garbanzo beans (15 to 16 ounces) drained
1 can kidney beans (15 to 16 ounces) drained
1 can butter beans (15 to 16 ounces) drained
1 can tomato sauce (15 ounces)
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chili, seeded and chopped
1 tablespoon chili powder (1 to 2)
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
3 tablespoons salsa
Chopped fresh cilantro, if desired


1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender.
2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro.

Taco Dip

1 pound ground beef
2 Packages 8 ounce cream cheese, cubed
3 cans chili, any type
1 package taco seasoning mix
1 package shredded American cheese


1. Brown the beef; drain and set aside. In the meantime, place the cream cheese and chili in a large sauce
2. saucepan and heat over medium heat, stirring occasionally, until the cream cheese is melted.
3. Add the ground beef and taco seasoning, mix.
4. Pour into casserole dish and top with cheese,
5. Serve with tortilla chips.

Mediterranean Crescent Pinwheels

1 Pillsbury(R) Refrigerated Crescent Dinner Rolls, ¥
2 1/2 pound prosciutto or cooked ham, thinly sliced
3 4 ounces crumbled feta cheese
4 1/2 teaspoon pepper
5 1 tablespoon olive or vegetable oil
6 6 tablespoons chopped fresh basil


1. Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.
2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.
3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.
4. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Kathy B's Cheese Dip

1 cup jarlsberg cheese, shredded
1 cup onion, shredded
1 cup lite mayonnaise


Mix together. Keep warm in crock pot. Serve with crackers.

Hidden Valley Crackers

1 bag .Oyster crackers
1/4 cup vegetable oil
1 packet Hidden Valley® The Original Ranch® seasoning & salad dressing mix


Place crackers in a gallon size Glad-Lock® Zipper™ storage bag. Pour oil over crackers; seal bag and toss to coat. Add seasoning & salad dressing mix; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F. for 15 to 20 minutes or until golden brown.

Cream Cheese Veggie Pizza

1 large Boboli shell
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 small onion, minced
1 clove garlic, minced
1/8 to 1/4 tsp each pepper, oregano, basil, parsley, optional: hot pepper flakes
1 red and green bell pepper, cubed, small
1 medium carrot, shredded
1 medium cucumber, quartered, seeded
1/2 red onion, chopped
1/4 can black olives, sliced
1/4 cup grated parmesan cheese


Mix together the cream cheese, mayo, onion, garlic and seasonings. Spread on pizza shell. Cut pizza into servings. Then top with vegetables. Sprinkle with parmesan cheese and refrigerate for one hour. The longer the better.

Chicken Wing Dip

4 chicken breasts (or cooked rotisserie chicken, deboned), sauted
8 ounces cream cheese, diced
3/4 bottle ranch dressing
3/4 bottle hot sauce
1 1/2 cups shredded cheddar cheese


Mix all ingredients in crockpot and heat 2-3 hours. Serve with scoops and celery sticks.

Bacon and Tomato Cups

8 slices bacon
1 tomato, seeded and chopped
1/2 onion, chopped
3 ounces shredded swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 16 oz can refrigerated buttermilk biscuit dough (not Grands)


1. Preheat oven to 375 degrees, lightly grease a mini muffin pan.
2. Cook bacon until crisp. Drain on paper towel. Crumble bacon into a medium bowl, and mix with tomato, onion, cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Press each half into prepared muffin tin.
4. Fill with the bacon mixture. Bake for 10-12 minutes in preheated oven or until golden.

Artichoke Bruschetta

1 6.5 ounce jar marinated artichoke hearts, drained and chopped
1/2 cup grated romano cheese
1/2 cup red onion, finely chopped
5 tablespoons mayonnaise
1 french baguette cut into 1/2 inch slices


1. Preheat the broiler. In a medium bowl, mix marinated artichoke hearts, cheese, red onion and mayonnaise. Top baguette slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet.
2. Broil in preheated oven 2 minutes or until toppings are bubbly and lightly browned.

Turkey-Eggplant Casserole

1 1/4 pounds ground turkey
1 onion, chopped
1 large eggplant, cubed
28 ounces crushed tomatoes
1 green pepper, diced
1 red pepper, diced
3/4 cup bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan cheese


1. Preheat oven to 350 degrees. Spray 13" x 9" baking dish with cooking spray.
2. Spray large nonstick saucepan with cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened 5-6 minutes.
3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil stirring as needed.
4. Transfer mixture to baking dish. Bake uncovered 45-50 minutes.
5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.

French Onion Soup

2 medium onions , thinly sliced
4 tablespoons dry sherry
4 cups fat free beef broth
1 teaspoon worcestershire sauce
4 slices french bread
2 tablespoons grated parmesan cheese


1. Preheat oven to 350 degrees. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowsl. Divid soup among bowls and top each with 1/2 tablespoon of grated cheese.

Servings: 4
Notes: 3 points
Stir-frying the onions in sherry instead of buttter.

Spienges

Oil should be at 350 degrees.

Yolanda's Easter Bread

Adorable Bunny Cake

Jello Eggs

Old Fashioned Chocolate Cake

Joan's Pasta

1 cup toasted well  walnuts or pecans chopped
fresh spinach or escarole
2-3 cloves minced garlic
1 cup plus a little more half and half
1 cup pecorino romano cheese grated
Finish sauce with a little butter

Cook pasta. In a separate large pot, saute garlic in oil until soft but not brown. Add spinach or escarole and cook until wilted. Drain pasta and add to spinach with half and half, cheese, and toasted walnuts or pecans.

Swedish Stroganoff Meatballs

1 lb ground beef
1 onion chopped
1 egg
1/4 cup breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
parsley
beef broth
sherry or red wine (optional)
1/2 small container sour cream
fresh mushrooms/save some for the gravy
4 slices bacon
Wide egg noodles

Cook bacon, set aside. Cut into small pieces. Saute onion and mushrooms in same pan. Remove and add to ground beef.

Mix ground beef with sauteed onion, mushrooms (set some aside for gravy), egg, breadcrumbs, garlic powder, onion powder, some parsley, salt and pepper.


Saute in a clean pan until brown on all sides. When brown, add beef broth and mushrooms, and sherry. Cover until bubbly. Take some of the broth out and mix with wondra flour to thicken.
Add sour cream. Stir in bacon bits. Serve over cooked noodles.

Apple Pecan Cheesecake

1 1/2 cups graham cracker crumbs
1/4 butter, melted
2 tbsp brown sugar
4 pkg (8oz) cream cheese, softened
1 1/2 brown sugar, divided
4 eggs
1 tsp vanilla
1 cup sour cream
4 cups chopped peeled apples (about 3)
3/4 cup chopped pecans
1 tsp cinnamon

Preheat oven to 325 degrees. Line 13 x 9 baking pan with foil with ends of foil extending over sides of pan. Mix crumbs, butter, and 2 tbsp brown sugar. press firmly onto bottom of pan.

Beat cream cheese, 1 cup of brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one a time mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheese cake batter.

Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces. Store leftovers in the refrigerator.

Fiesta Lasagna

1 lb ground beef
1/4 cup chopped onion
1 can refried beans
1 can mild chili beans or kidney beans
1 can 16 oz diced tomatoes
1 cup salsa
1 can chopped green chilies
1 envelope taco seasoning
1 tsp oregano
1 tsp cumin or chili powder
1/4 tsp garlic powder
1 1/4 cup shredded monterey jack cheese
1 1/4 cup shredded mozzarella cheese
1 cup small curd cottage cheese
1 1/4 cup sour cream divided
9 lasagna noodles (uncooked)

Cook beef and onion until no longer pink, drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
In a bowl combine Monterey jack and mozzarella cheeses, set aside 1 1/2 cups. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.

spread about a cup of meat sauce into a greased 13 x 9 baking dish. Layer three noodles on top. Add about half of cottage cheese mixture and more meat sauce. Repeat layers. Add remaining meat sauce on top. Cover with plastic wrap and foil and bake at 350 degrees for about one hour and a half.

Uncover. Spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes more. Let stand 20 minutes. Makes about 12 servings.

Chocolate cookie sandwiches,Chocolate Chip Whole Wheat Cookies, Chocolate Cherry Squares

Chocolate Buttercream Frosting, Chocolate Fudge Frosting, Cream Cheese Frosting, Chocolate Satin Glaze

Butter Almond Crunch, Creamy Cocoa Taffy, Chocolate Chip Pancakes, Chocolate Waffles

Easy Chicken and Cheese Enchiladas

brandy alexander pie, chocolate petal crust

Heavenly Heart Cake

Dave's Pasta Carbonara

1/2 lb sliced bacon
1/2 package fresh mushrooms
4-5 cloves fresh garlic (sliced thin)
8 oz of heavy whipping cream
handful of pecorino romano cheese

Slice bacon, mushrooms and garlic. First saute bacon and mushrooms, then add garlic and salt and pepper to taste. When cooked add cream. Reduce heat for a few minutes. Turn off heat and add grated cheese. Add over or toss with any pasta.

You could also add cooked chicken breast, peas, or whatever you like.

Almost Like Wegman's Chocolate Frosting

1/2 cup butter, softened
1/2 cup cocoa
2 1/2 to 3 cups powdered sugar
1/3 cup water
1 1/2 tsp vanilla

Beat butter until whipped, add cocoa, sugar, alternate with water and vanilla.

Dave's Taco Twist

1 lb ground beef
1 pkg taco seasoning mix
1 (15 oz) jar salsa
1/4 chopped green pepper
1 lb corkscrew macaroni, cooked and drained
1 pkg (8 oz) shredded cheddar cheese
1 (8 oz) container sour cream

Brown ground beef, drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, cheese and sour cream; place on the bottom of baking dish. Top with meat mixture and remaining cheese.

Bake at 350 degrees for 30 minutes. Makes 8 servings.

Iva's Hearty Hungarian Goulash

1 tbsp oil
1 1/2 lbs stew beef
1 envelop onion mushroom soup mix
4 1/2 tsp paprika
1 can -16 oz stewed tomatoes
2 tbsp flour
salt
1 cup water
1 onion, chopped
1 can cream mushroom soup
1 small can mushrooms or use fresh ones
8 oz egg noodles

Heat oil, coat the beef cubes in flour and brown in kettle, add chopped onions and saute. Mix soup mix with water, tomatoes and other ingredients (not noodles) and simmer for 90 minutes or until beef is tender.

Cook noodles in boiling water. Drain and arrange beef on top of noodles.

Cake Brownies

1-1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
1-1/2 cups granulated sugar
3 eggs
2 teaspoons Wilton(R) Clear Vanilla Extract
Directions
Preheat oven to 350 degrees F. Spray 8" X 2" or 9" X 2" square pan with vegetable pan spray or Bake Easy! Non-Stick Spray.
In small bowl, combine flour, baking powder and salt. In small microwave safe bowl, melt chocolate; let cool slightly. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, vanilla and melted chocolate; mix well. Stir in flour mixture by hand; mix until just combined. Spread batter into prepared pan.
Bake 30-35 minutes or until toothpick inserted in center comes out almost clean. Cool completely on rack before cutting.

Makes about 16 brownies.

Creme de cacoa Torte

Karen P's Half-Moon Cookies

4 squares melted unsweetened chocolate or 6 Tbsp. cocoa
2 cups brown sugar
1 cup crisco or butter, softened
2 eggs
3 cups flour
1 cup milk mixed with 2 Tbsp vinegar
1 tsp baking soda
1/2 tsp vanilla

Cream butter, sugar, eggs, and chocolate in a large bowl. Add flour and mix well. Add remaining three ingredients. Mix until batter is smooth. Drop onto ungreased cookie sheets by heaping tablespoonfuls. Bake at 325 degrees for 10-20 minutes. Depends on size of cookies. Cool and frost with buttercream frosting.

Buttercream Frosting
1 cup soft butter
4 cups confectioners sugar
1 tsp vanilla
2 Tbsp milk

Add ingredients in order given. Divid in half. To one half, add 4 Tbsp cocoa. Frost cookies with 1/2 white and 1/2 chocolate frosting.

White Chicken Chili

McCormick White Chicken Chili seasoning mix
1 tbsp oil
1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup water
2 cans cannellini beans, undrained
1 can chopped mushrooms (optional)

Heat oil in large skillet on medium heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.
Stir in seasoning mix, water, beans and mushrooms. Bring to boil, cover. Reduce heat and simmer 10 minutes, stirring occasionally.