Cinnamon Rolls

From Pioneer Woman Cooks- Harmony was kind enough to share this recipe.
Serves 8

Ingredients:
* 1 quart Whole Milk
* 1 cup Vegetable Oil
* 1 cup Sugar
* 2 packages Active Dry Yeast
* 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
* 1 teaspoon (heaping) Baking Powder
* 1 teaspoon (scant) Baking Soda
* 1 Tablespoon (heaping) Salt
* Plenty Of Melted Butter
* 2 cups Sugar
* Generous Sprinkling Of Cinnamon
* _____
* MAPLE FROSTING:
* 1 bag Powdered Sugar
* 2 teaspoons Maple Flavoring
* ½ cups Milk
* ¼ cups Melted Butter
* ¼ cups Brewed Coffee (I would use one of those instant packets- it's like making tea using a tea packet).
* ⅛ teaspoons Salt


Directions:
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Maple Walnut Fudge

From Nestle
makes about 50 pieces

Ingredients:
2 T butter
2/3 c evaporated milk
1 1/2 c sugar
1/4 t salt
2 c miniature marshmallows
2 c white chocolate chips (12 oz package)
1/2 c walnuts
1 1/2 t maple extract
walnuts (chopped- optional)

Directions:
1. Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
2. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
3. Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
4. Stir vigorously for 1 minute or until marshmallows are melted.
5. Pour into buttered 13x9 inch baking pan. Cool until firmed.
6. Cut into squares. Makes about 50 pieces. Enjoy!

Gingerbread Houses

All info from Gingerbread Lane Kitchens

Gingerbread

1 c vegetable shortening
1 c sugar
1 c dark molasses or corn syrup (dark gives dark, chocolate colored dough; corn syrup gives light dough...or use half molasses and half corn syrup for a medium colored dough)

Melt these 3 in a pot over low heat.

Remove from heat and add:
1 t baking soda
1/2 t salt
1 t ginger
1 t nutmeg
1 t cinnamon

Then stir in 4-4 1/2 cups of flour, 1 cup at a time. (You may have to enlist the help of an electric mixer on the last cup as the dough gets quite thick and hard to stir. Split the dough into manageable balls, wrapping excess in plastic wrap. Roll out, cut pieces, bake at 375 for 6-12 minutes.

If dough isn't working well, then microwave for 10 seconds and try again to knead out.


Icing recipe
(makes 2 cups so you'll probably have to make several batches)

3 egg whites
1/2 teaspoon cream of tartar
1 (16 oz box) confectioners powdered sugar

In a large bowl combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick.. A good test is when a knife blade drawn through the icing leave a clean cut. Store in a tightly sealed container if you are not using it right away.



Here's a basic house design that you can improvise on and make it better. (Click on the image to make bigger).

Pumpkin muffins or pumpkin chocolate chip cookies

(from the awesomest neighbor ever, Jen)

1 can of pumpkin (the smaller one)
1 spice cake mix (mix as directed on box with pumpkin).

Mix together and put in muffin papers. Bake at 350 for 20 min.

OR add chocolate chips and bake them as cookies for the same amount of time.

These can easily be frozen and kept in the freezer for a couple months and defrosted in the microwave- they are still just as moist as they were when first made.

Bean Burritos (copy cat recipe- Taco Bell)

Serves about 10

10 flour tortillas
2 cans of refried beans
1 can of red enchilada sauce (I only used about 3/4 of the can)
2-3 T of dried, minced onion
shredded cheese (Mexican cheese, Monterrey Jack or mild cheddar tastes best)

Cook stove top the beans, adding enough red sauce until the right consistency (you'll want to make sure you warm up a the beans a bit so that they get less clumpy and that makes it easier to make sure that you add the right amount of red sauce- you could probably use the whole can and have it be fine, but I only added 3/4 of the can). Add onion (to taste). Warm thoroughly. Once warmed spoon abt 3 (large) spoonfuls on tortillas. Top w/ cheese. Fold in bottom and then sides, and enjoy!

Peanut butter cup pie

From Kraft recipes
Sure to be one of Sam's favorites. Serves 10.

1 pkg (8 oz) cream cheese, softened
1/2 c plus 1 T creamy peanut butter, divided
1 c cold milk
1 (3.4 oz) vanilla instant pudding
2 1/2 c thawed cool whip, divided
1 oreo pie crust
3 squares Baker's chocolate

1. Beat cream cheese and 1/2 c peanut butter well until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; soon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 to 2 mins til chocolate is completely melted, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.

Peanut butter kisses cookies

A classic cookie that I love to have! Makes about 4 dozen cookies.

48 Hershey's Kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c light brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
granulated sugar

1. Heat oven to 365. Remove wrappers from chocolates

2. Beat shortening and peanut butter in large bowl. Add sugars; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, soda, and salt; gradually beat into mixture.

3. Shape dough into 1 inch balls. Roll in sugar, place on ungreased cookie sheet.

4. Bake 8-10 mins or until lightly browned. Immediately press kisses into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Sweet & Savory Chicken Salad

From Costco recipes
Serves 10

Kirkland chicken breast (canned), 2 CANS, DRAINED
Mayonnaise, regular (mayo) (I use Kraft), 3/4 cup
Brown Mustard, 2 tsp
onion, dried minced, 1 tbsp
Dill weed, dried, 1 tsp
Salt, 1 dash
Black Pepper, ground, 1/2 tsp
Garlic powder, 1/2 tsp
Honey, 1/2 tbsp

Sometimes I add grapes too, and it's pretty good.

Directions
Drain chicken. Add all ingredients and mash / stir until chicken shreds and all ingredients combine thoroughly.

Healthy breakfast options

I don't like breakfast that much, especially when I'm pregnant, but even when I'm not I really don't like breakfast. Here's a couple easy recipes though that I found that are pretty good for those that hate breakfast as much as I do, or even if you don't.

**Fruit Protein Smoothie**
1 scoop vanilla protein powder
1 c milk
1 c mixed (fresh or frozen) fruit
1/2 banana
2 T peanut butter
and add ice for desired consistency, blend in a blender- voula!
Serve it w/ 1-2 slices of wheat toast w/ jam

**Breakfast burrito**
1 egg & 2 egg whites (scrambled)
1 heated whole wheat tortilla (I love these things!)
salsa or diced tomatoes
1 slice cheese or low fat veggie sausage or turkey bacon (I like the any kind I can throw into the microwave)
serve w/ 1 c strawberries

Pumpkin Apple Bread

This bread is so good- ends up very moist and just the right sweetness. Great fall treat- your whole family will LOVE it!

serves 20, makes 2 loaves

Ingredients:
3 c flour
2 t cinnamon
2 t baking soda
1 1/2 t salt
3 c sugar
1 (15 oz) can pumpkin puree (1 7/8 c)
4 large eggs
1 c veggie oil
1/2 cup apple juice (or water-- I used apple cider and it was good that way too)
1 large baking apple, peeled, cored, and diced

Directions:
1) Preheat oven to 350F.
2) Grease & flour two 9x5 inch loaf pans.
3) Combine flour, cinnamon, baking soda, and salt in large bowl.
4) Combine sugar, pumpkin, eggs, veggie oil, and apple juice in large mixer bowel. Beat until just blended.
5) Add pumpkin mixture to flour mixture; stir til just moistened.
6) Fold in apples.
7) Spoon batter into prepared loaf pans.
8) Bake for 65-70 mins or until toothpick comes out cleanly.
9) Cool on wire racks for 10 mins, remove to wire racks to cool completely.

You can instead do three 8x4 loaf pans and bake for 60-65 instead or...
You can instead do six 5x3 mini loaf pans and cook for 55-60 mins.

Tortellini Tomato Spinach Soup

(from recipezaar)
Serves 4-6

Ingredients:
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan if desired.

G'ma's Pumpkin bars

Ingredients:
Crust: 2 c gingersnaps; 1/2 c chopped pecans or walnuts; 1/4 c melted butter; 1/4 c br sugar; 1/2 t cinnamon
Filling:
1/2 c pumpkin; 1 T flour; 1/2 t cinnamon; 1/4 t nutmeg; 1/4 t cloves; 3 (8 oz) packages of cream cheese (softened); 1 c sugar; 1 1/2 t vanilla; 3 eggs

Directions:
Preheat oven to 325F. Line bottom and sides of a 9"x13" baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
CRUST: Blend cookies, sugar, and cinnamon in a food processor until finely ground; add pecans and butter and combine. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
PUMPKIN BATTER: In a medium bowl stir together pumpkin, flour, cinnamon, nutmeg, and cloves until combined; set aside.
CREAM CHEESE BATTER: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust.
Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look. Bake for 25 to 30 or until center is just set.
Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before lifting out of pan and cutting into squares or bars. Store any remaining bars in the refrigerator.

Shredded Kalua Pork

This always reminds me of Naika's pork that she would make for me, although I think hers is a little better.

3-4 pounds pork roast
1-2 T Kosher salt
1/4 c. liquid smoke
1 c. cup water (or beef or chicken broth for a little extra flavor)
4 washed ti leaves (if ti leaves aren't available don't worries-- it is still great without them.)

Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped green onion or cilantro. Serve with rice.

Red Velvet Cake Balls

From Bakerella

A wonderful spin on the presentation of cake:









You can try with other cake types (I'm personally dying to try lemon cake with white chocolate)...

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.

Slow cooker lasangna

from Kraft recipes
Easy to make (compared to traditional lasagna) and every LOVED it.

Serves 8

Ingredients:
1 lb ground beef
1 jar (26 oz) spaghetti sauce (the more "zesty" the sauce the better I think)
1 c water
1 container (15 oz) Ricotta cheese (part skim preferably)
1 pkg (7 oz) 2% Mozzarella cheese
1/4 c grated Parmesan Cheese
1 egg
2 T parsley
6 lasagna noodles, uncooked

Make it!
Brown meat in large skillet, draining off fat. Stir in spaghetti sauce and water. In separate bowl mix Ricotta cheese, 1 1/2 c Mozzarella, 2 T Parmesan, egg and parsley.

Spoon 1 c meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit (I break it quite a bit so that the noodles don't burn on the sides of the pan), and cheese mixture. Cover with 2 c remaining meat sauce. Top with remaining noodles, broken to fit (or again as I state before), cheese mixture and meat sauce. Cover with lid.

Cook on low for 4-6 hours or until liquid is absorbed. Sprinkle on remaining cheeses, let stand 10 mins or til melted.

**Note for best results do not cook on high**

Cheesy Chicken Pot Pie

from Kraft recipes

Serves 8

Ingredients:
3 c chopped cooked chicken
1 pkg (16 oz) frozen vegetable blend
1/2 lb (8 oz) Velveeta (preferably the 2% kind), but into 1/2 inch cubes
1 can (10 3/4 oz) reduced sodium condensed cream of chicken soup (if you look hard you can find the fat free kind)
1 can (8 oz) refrigerated crescent dinner rolls

Make it!
Heat oven to 375 F.
Combine first 4 ingredients together in 13x9 baking dish.
Unroll dough, place it over chicken mixture.
Bake 20-25 mins or until crust is golden brown.

**This is an excellent opportunity to sneak in veggies you or your family don't usually eat into this dish because it just always pretty much tastes great. I would probably stay away from adding something like red peppers or something odd like that, but we tried it with a mix that had lima beans, ocra (which I've never had before), green beans (which I usually HATE), onions, corn, potatoes, carrots (which I hate cooked), and celery- it tasted great.**

Lovely Lisa's Waffle/ Pancake mix and maple syrup

This is my mother-in-law's recipe. She makes the world's BEST maple syrup (well unless maybe you like the freshly tapped stuff, but I don't like that stuff- too sweet and rich for my taste!) It makes A LOT- just a warning.

Pancake/Waffle mix:

10 cups flour
1/2 cup sugar
8 teaspoons baking soda
4 teaspoons salt

Mix all this together really well. Like with a wire whip or even your mixer.
When desired add some of this mix to some milk and egg. Like 2 eggs and 2 cups of milk with enough mix to the right consistency.

This makes lots of mix and stores really well in a container of some sort (like an old ice cream bucket). Or cut it down if you want less.
***NOTE - You can make the above with a variety of whole grain flours. Like about half whole wheat and then some soy, rye, buckwheat, rice, whatever flours. Then use raw sugar instead. It's wonderful. This kind needs to be stored in the freezer so it won't go bad. Add some blueberries for yumminess. But not to waffles they will ruin your waffle iron.

Syrup:
(again a huge recipe so adjust if desired)

14 cups white sugar
1 cup brown sugar
7 cups water
stir this and bring to a gentle boil. reduce heat to low and cover with lid. Simmer for 10 minutes.
remove from heat and add

3 Tablespoons of mapleliene flavoring
3 Tablespoons of vanilla (imitation is fine)

Store this in the fridge in an old plastic jug or a jar of some kind. This amount fills up a gallon jug.

White Chili

A different twist on chili. My second favorite chili (my favorite being Kera's sweet chili which is also on this blog). It has chicken instead of beef which makes me happy because generally I don't like beef (unless it's in a soup or other wise "hidden")

1 c chopped onion
4 cloves minced garlic
2 t ground cumin
1 t oregano
1/4 t ground red pepper
3-15 1/2 oz Great Northern beans, drained and rinsed
2-4 oz diced chile peppers
4 c chicken broth
2 c monterray jack cheese (optional
Sour cream (optional)

**skip on cheese and sour cream for casein free version**

1. In slow cooker, place onion, garlic, cumin, oregano, pepper, beans, 2 cans of chile peppers, broth, and cooked chicken. Stir to combine.
2. Cover and cook on low for 7-8 hours or high 4 hours. Stir in the cheese until melted.
3. Serve, and if desired top with sour cream.

Easy Veggie-Beef Soup

from BH & G's Biggest Book of Slow Cooker Recipes

serves 4-6

1 lb beef
1 14 oz can beef broth (1 2/3 c)
1 1/4 c water
10 oz frozen mixed veggies
14 1/2 oz canned, diced tomatoes
10 3/4 oz condensed tomato soup
1 T dried minced onion
1 t Italian seasoning
1/4 t garlic powder

1. In large skillet, brown beef and drain off fat.
2. Transfer meat to slow cooker, and add remaining ingredients to cooker.
3. Cover, cook on low for 7-8 hrs or high for 3 1/2- 4 hours.

Lemon Pepper Fish

serves 4

Ingredients

* 1 lb fish fillet, your choice
* 1/2 teaspoon salt
* 1/8 teaspoon turmeric (or saffron or dry mustard)
* 1/2 teaspoon cumin powder
* 1/2 teaspoon fresh black pepper, Ground
* 1 clove garlic, minced
* 1 teaspoon vegetable oil
* 1 1/2 teaspoons lemon juice, fresh squeezed

Directions

1. Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
2. Cover and marinate for 50 - 60 minutes in the refrigerator.
3. Preheat oven to 400 degrees F.
4. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil.
5. Place the fish in a single layer inside the baking dish, and pour the marinade on top.
6. Bake uncovered for 20-25 minutes.
7. The fish should be firm to the touch.
8. Fish is done when it easily flakes with a fork.
9. Sprinkle with lemon juice 5 minutes before serving.

Baked Parmesan Fish

I don't remember where I got this recipe, but it's one of my favorites because you can use it with pretty much any kind of fish and it still tastes good.

Serves 4

Ingredients:
1 lb fish
1 egg
2 T milk

Breading:
1/3 c grated parmesan cheese
2 T flour
1/2 t paprika
1/4 t salt
1/8 t pepper

Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if you like it that way (I know I do!)

Cheesy Spinach Artichoke dip

My downfall. I could eat a whole bowl all by myself it's SO good! That said- here's the recipe. :-D


1 can (14 oz.) artichoke hearts, drained, finely chopped (or you can use mushrooms instead and it's pretty good that way too)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Parmesan Cheese
3/4 cup Kraft Mayo (preferably the reduced fat kind)
1/2 cup Shredded Mozzarella Cheese
1/2 tsp. garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with whatever crackers you like (I like Tricuits and Wheat Thins personally) and assorted cut-up fresh vegetables.

Angel Chicken

From Kraft Foods, but my sister-in-law, Heidi, was kind enough to share this recipe with us. We LOVE it!

Serves 5

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup white grape juice, apple juice, or chicken broth
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Better then booty cake

from Favorite Family Recipes. They have lots of good recipes there, so check it out. I think everyone will really like it!

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (recommended to cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Spring Soup

(from Recipezaar)
Serves 12

* 1 cup scallion or onion, chopped
* 6 tablespoons margarine
* 5 (14 ounce) cans chicken broth
* 2 cups non-dairy coffee creamer or half and half
* 2 potatoes, thinly sliced
* 2 carrots, thinly sliced
* 1/4 cup rice
* 1 teaspoon salt
* 1 (10 ounce) package frozen asparagus, thawed and diced
* 1 (10 ounce) package frozen chopped spinach


In a large heavy pan saute' scallions in margarine. Add chicken broth and non-dairy creamer, beating with wire whisk to blend. Add potatoes, carrots, rice and salt. Bring to a boil, reduce heat and simmer 15 more minutes, until rice is tender. Add aspargus and spinach. Simmer at least 45 minutes longer.

The Best Chicken Noodle Soup Ever

This is my mother-in-law's recipe- the best chicken noodle soup that you'll ever have. The directions and ingredients aren't exact measurements, but it really isn't that hard to make... FYI- I have made my notes of my adaption of the recipe in parenthesis.

Boil a whole chicken (or a large package of chicken breasts without the skin) covered in water with some pepper and dried onion or fresh onion.

Remove chicken to cool- strain liquid to remove excess fat and put it back in large pot.

Shred chicken to your liking, and put back in the pot with the liquid.

Add diced carrots (generous amounts) and celery and more onion. Boil to cook. Add 2 cans cream of chicken soup. Whisk until smooth. Add dried parsley, pepper, and salt.

~Noodles~
You'll need 2 eggs, about 6 T milk, about 1 t salt, and about 2 c flour. Mix will fork, knead a little to smooth out. Roll pretty thin (about an inch thickness). The noodle dough will be about 20" in diameter. Cut into noodles. Add noodles to boiling soup mix one at a time. Also add some bagged noodles (I like the corkscrews or the No Yolks kind personally). You'll get some crusty stuff sometimes on the edges of the pot. Either place back in the pot under the soup mix or discard to the side- either way it tastes fine. I think it takes about 15-20 mins max to boil the noodles. (Sorry I either forgot to ask her how long it takes or she forgot to write it down... or I forgot how long it took and she did tell me... lol).

Anyhow the soup will be pretty thick when your all done. Saves/ freezes/ reheats great! Try it- you'll like it!

Beef and Black Bean Chili

(from the WW cookbook "Shortcuts" pg. 136) Thanks Melissa for sharing- we'll be trying this one soon- sounds very yummy!

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 serving = 1 cup
3 points per serving

Ingredients:
3/4 pound ground lean beef (7% fat or less)
3 garlic cloves, minced
2 teaspoons chili powder
1 (16 ounce) bag frozen mixed Latino-style vegetables with black beans
1 (14.5 ounce) can diced tomatoes with jalapeno peppers
1/2 teaspoon salt

Directions:
1. Heat a large nonstick saucepan over medium-high heat. Add the beef and cook until no longer pink, about 4 minutes, stirring with a wooden spoon to break it up. Add the garlic and chili powder; cook, stirring constantly, until fragrant, about 1 minute. Add the vegetables and cook, stirring occasionally, until the vegetables are thawed, 2-3 minutes.
2. Stir in the tomatoes and bring to a boil. Reduce the heat and simmer, covered, until the chili is slightly thickened, 12-15 minutes. Stir in the salt and serve at once. And enjoy :o)

Suggestions: You can serve this with fat-free sour cream, fat-free cheese, and salsa, but adjust the points as needed for these extra items. On our first attempt, Al and I added an extra can of black beans; and we thought in future times of making it, we could added some fresh veggies in there (green and red pepper) instead of the frozen mix.

Taco Soup

A family favorite and easy to make. The kids always love it.
Serves 8-12

2 lbs hamburger
1 medium onion
1 packet taco seasoning
1 can black beans
1 can red kidney beans
1 can chili beans
1 can corn
1 can mexicorn
3 cans diced tomatoes
1 can of diced green chiles
Tortilla chips (optional)
sour cream (optional)
shredded cheese (optional)

Fry the ground beef. Then when browned, drain off the fat. Then add the diced onion. After the onion is browned add to large pot. Then add packet of taco seasoning.
Stir, and then begin to add beans, tomatoes, and corn. DO NOT drain. Pour all contents of can in. Set to low, continuously stirring. Finally when warm enough, pour into separate bowls and add cheese and sour cream and eat with a spoon or tortilla chips

**To make gluten/ casein free make the taco seasoning recipe linked above and skip on the tortilla chips, sour cream & cheese**

For freezer meal simply defrost and reheat in pan or microwave.

Aunt Moe's Sloppy Joes

Sorry I don't have exact measurements, but these are my all time favorite sloppy joes.

Serves about 8 (I think. LOL!)

l lb hamburger
1 standard can of Campbell's Chicken Gumbo Soup
ketchup
8 hamburger buns

Brown hamburger in a frying pan and drain off fat. Then add can of chicken gumbo soup. Add ketchup covering about half the pan. Mix together [breaking up bits in the soup] and warm about 3-5 minutes. Serve on standard hamburger buns. Enjoy!

Peanut butter & fudge swirl pie

(recipe from Kraft)

1 pkg (8 0z) cream cheese, softened
1/2 c sugar
1/4 c creamy peanut butter
2 c cool whip
1 oreo pie crust
1/4 c hot fudge ice cream topping

Beat cream cheese, sugar, and peanut butter in large bowl with mixer until blended. Gently stir in cool whip until blended

Spoon into crust; drizzle with fudge topping. Swirl gently with a knife.

Refridgerate 4 hrs or until firm, refrigerate leftovers.

Aunt Moe's Strawberry Pretzel Squares

My Aunt Maurine makes this for nearly every family gathering. It's always a big hit with everyone. I especially like it in the summer.

2 c finely crushed pretzels
1/2 c sugar
2/3 c butter
1 1/2 pkgs (8 oz) cream cheese (softened)
2 T milk
1 c cool whip
2 c boiling water
1 pkg (6 oz) strawberry Jello
1 1/2 c cold water
1 qt (4 c) fresh strawberries, sliced

Heat oven to 350. Mix pretzel crumbs, 1/4 c sugar and butter press into bottom of 13x9 pan. Bake for 10 mins and cool.

Beat cream cheese, remaining sugar, and milk til well blended. Stir in cool whip. Spread over crust. Refridgerate.

Add boiling water into jello mix in large bowl; stir 2 min until dissolved. Stir in cold water. Refrigerate 1 1/2 hrs or until thickened. Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hrs or til firm.

Kitchen Sink Goulash

(Recipe From Recipezaar)
serves 6

Ingredients

• 1 lb ground beef
• 1/2-1 cup chopped onion
• 2 stalks celery
• 1/2 cup chopped green pepper
• 1 cup sliced mushrooms
• 1/2 cup shredded cabbage (optional)
• 5-10 ounces frozen chopped spinach (optional)
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)
• 1 teaspoon oregano
• 1 teaspoon garlic (to taste)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 (26 1/2 ounce) can tomatoes
• 1 (10 ounce) can tomato soup
• 1 (10 ounce) can mushroom soup
• 1/2 cup milk
• 8 ounces uncooked macaroni

Directions

1. Brown ground beef, set aside.
2. Cook all the vegetables in the same pan as the ground beef until onions are transparent, about 10 minutes.
3. Put in can of tomatoes, mash with potato masher, just until broken up.
4. Add ground beef back into pot, then cans of tomato and mushroom soup.
5. Season and add milk, bring everything to a gentle boil.
6. Add uncooked macaroni, cook for approximately 15 minutes.

Norwegian Lefse

My grandma used to make this for our family when we were growing up. Traditionally, this is a very long and labor intensive process, but I found an easier way... YAY! For those of you who don't know what Lefse is- it's like a potato based tortilla. Yum!

serves 12

Ingredients

• 2 cups of plain mashed potatoes
• 2 tablespoons milk
• 1 tablespoon butter
• flour
• 1/4 teaspoon salt
• vegetable oil

Directions

1. In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
2. Kneed briefly on lightly floured board, adding flour to make the dough non-sticky.
3. Divide dough into 12 equal balls; roll each on lightly floured board into a circle paper thin.
4. Lightly oil a heavy skillet or crepe pan; set over medium heat.
5. Cook one at a time, until lightly browned, about one minute on each side.
6. Stack on a plate with a paper towel in between each one.
7. Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

Hooray for Fruit Salad!

I'm already onto my summer cravings. I love fruit salad in the summer- this is a variant that I found online (at recipezaar) that's a lot like what I grew up on. Enjoy!

Serves 8

• 1 can fruit cocktail, drained
• 1 can mandarin oranges, drained
• 1/2 cup pineapple tidbits
• 1 cup green grape, halved
• 2 bananas, halved and sliced
• 1 apple, peeled and chopped
• 1/4 cup maraschino cherries, halved
• 1 (16 ounce) bag mini marshmallows (I like the colorful kind)
• 1 container Cool Whip, softened (the regular size)
  
• 2 tablespoons coconut flakes (optional)

Directions

1. Drain all canned fruit into a collander.
2. Mix everything together and chill before serving
   

Chimichagas! Ole!

This is a weight watcher recipe I swear. It is awesome! My kids all scarfed it down- I would say it's pretty kid friendly in general even for pickier eaters, and you could easily "hide veggies" in it without them being any the wiser. I got it from my ol' neighbor, Jen. She is so awesome!

2 spray(s) cooking spray
1/2 pound(s) lean ground turkey (or chicken)
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream



Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.


Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Rachael Ray's Potato, Spinach, and Artichoke Soup

A friend of mine made this for me and I really liked it. She was kind enough to share the [Rachael Ray] recipe with me. I hope you like it too!

(Serves 4-6 people)

5 large potatoes, pealed and quartered
salt (to taste)
9 oz box of frozen artichoke hearts (thawed)
2- 10 oz boxes of frozen spinach (thawed)
2 T butter
2 T olive oil
1 onion (finely chopped)
4 cloves of garlic (minced)
1 c milk
pepper (to taste)
4 sprigs of thyme, leaves chopped
1 -32 oz container of chicken broth (4 cups)
1 c Parmesan cheese
loaf of garlic bread, prepared as usual

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the olive oil, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the garlic bread and extra Parmesan cheese around the table.

Yummy, Easy Pumpkin Pancakes

I love pumpkin anything (pretty much), so keep that in mind when I say these are some of my favorite pancakes. So good, and easy to make.

(serves 4)
2 c flour
2 T sugar
4 t baking powder
1 t salt
1 t cinnamon
1 1/2 c milk
1 c canned pumpkin
4 eggs, slightly beaten
1/4 c margarine, melted

1. Mix together dry ingredients.
2. Combine milk, eggs, margarine, and pumpkin. Stir into dry ingredients until just blended.
3. Pour onto griddle in 1/3 cup increments at a time. Flip once bubbly and cook other side.
4. Enjoy!

Latkes (Potato Pancakes)

Ingredients
2 eggs
1/3 c flour
1/4 c grated onion
1/2 t pepper
4 large potatoes, peeled and shredded
3 T butter

1. Combine eggs, flour, onion, and pepper in bowl.
2. Rinse shredded potatoes and blot dry with paper towel. Stir into egg mixture.
3. Melt 1 1/2 T of butter in pan. Use medium heat.
4. Spoon 1/3 c of mixture in pan. Spread in circle.
5. Cook 3 mins on each side, or til golden brown.

Makes 12 pancakes.
Serve with applesauce or sour cream.

Nate The Great's Pancakes

Ingredients:
1 2/3 c milk
1 egg
2 1/2 T veggie oil
1 1/2 c flour
1 1/2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

1. Mix the milk, egg, and oil in a bowl.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt
3. Pour the liquid ingredients into dry ones.
4. Beat with whisk until mixture is smooth.
5. Lightly oil pan and heat it.
6. Cook pancakes about 3 mins each side

Makes about 12 pancakes

Cheesy Chicken & Rice Casserole

From Campbell's Kitchen

1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Fiesta Chicken Casserole

From Campbell's Kitchen

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.

Kera's Sweet Chili

This is really Kera's Dad's recipe. I hope she doesn't mind me sharing :-) It is one of our family's favorites, and it's one of those recipes that can feed a lot of people (without me thinking a whole lot) Hope you enjoy too! See Kera's blog for more awesome recipes!

Ingredients:
1 1/2 lbs hamburger
1 large can (about 48 oz) Tomato Juice
1 large can (half the size of juice can) Diced Tomatoes
1 can whole tomatoes
2 cans whole spice chili beans
1 medium onion (chopped) I prefer sweet onion
2 small cans of mushrooms (pieces and stems)
1 c sugar
2-3 t chili powder

1. Brown hamburger in bottom of large pan and drain
2. Add all ingredients and bring to boil
3. Reduce heat to low, boil, and cover. Cook at least 1 hour, but try to cook longer.
4. Enjoy!

Or you can throw it all into the crock pot (with the meat raw) and cook in the crock pot 4 hours on high. (That's what I do because I'm lazy).

Tastes great on first day, but even better as reheated leftovers. You can freeze and use leftovers too, and still tastes awesome! Try it- you'll like it!!!!!

My meemaw's Rhubarb cake

1/2 c brown sugar
1/2 veggie oil
1 egg
1 T vanilla
1 c sour milk (or 1 T vinegar and add enough milk to get to 1 cup)
1 T baking soda
1/2 T salt
2 c flour
2 c finely chopped rhubarb

Mix separately: 1/3 c sugar and 1 T cinnamon.

Preheat oven to 350. Mix brown sugar, oil, egg, vanilla, sour milk, soda, salt and flour in bowl. Mix until well blended. Fold in chopped rhubarb. Pour into greased and floured 9x13 pan. Sprinkle with sugar mixture. Bake for 40 mins.

Butterscotch brownies

1/4 c shortening or veggie oil
1 c brown sugar
1 egg
1 t vanilla
3/4 c flour
1/2 t salt
1 t baking powder
1/2 c chopped nuts

Heat oven to 350. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg, and vanilla. Stir in remaining ingredients, Spread in 8x8 pan. Bake 25 mins.

Grandma Kolberg's Heath Bar dessert

2 c flour
2 c brown sugar
1/2 c soft butter
1 T baking soda
1 egg
1 T vanilla
1 c milk
5 full sized heath bars

Combine: flour, brown sugar, and butter (set aside 1 c of mixture).

To the rest of mixture add: baking soda, egg, vanilla, and milk.

For topping: 5 full size frozen heath bars.

Preheat oven to 350. Blend all together (except heath bars and reserved mix). Grease and flour 9 x 13 pan. Empty batter into pan. Place frozen bars in another pan and break using rolling pin/ hammer. Mix broken heath bars into reserved mix. Sprinkle over batter. Bake at 350 for 30-40 mins. Cool before cutting.

"Funeral" potatoes

This is one of my favorite sides dishes.

Serves 10-12

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. 

My favorite mix for salad

No measurements- sorry, but some approximations. This is my favorite salad- the kids agree.

Lettuce (I prefer romaine, but iceburg is fine too)
carrots (chopped or grated)
mandarin oranges (small can, drained)
raisins
bacon bits (optional)
cashews (this is my favorite part, as you can imagine Sam skips this part as he doesn't like nuts in things)
cheese (preferable a mix like Monterrey Jack or Mexican blend)

Put in a bowl as listed above. Very easy and good for you!

Super Easy chicken

I almost feel silly posting this, but it's a favorite staple of our house:

Preheat oven to 400 F. Put 4 (boneless) chicken breast in a pan. Melt 1/4 c butter and put over chicken. Sprinkle with 1-2 t seasoned salt. Bake for 50 mins and voila! Yummy chicken! I like to serve it with mashed potatoes and gravy.

Lindsay's Spaghetti sauce

I have to admit I never had measured the ingredients for my sauce. I just made it up as I went along. Last nite I finally tried to figure out the measurements. Here's what I did:

(Serving 6 with left overs)

Put in medium sized sauce pan:

3 (6oz) cans of tomato paste
9 oz water (or 1 1/2 cans from the paste)
1 T veggie oil
1 t sugar
1/4 t pepper
1/8t salt
2 t Italian seasoning (this is a mix of marjoram, thyme, oregano, rosemary, savory and basil.. if you don't have this on hand then increase the oregano to about 2 t, basil to 1/2 t, thyme to 1/2)
1 1/2 t minced onion (optional)
1 t seasoned salt
1/2 t garlic powder (or you can substitute minced garlic, but NOT garlic salt)
1 3/4 t oregano
1/2 t parsley
1/2 t lemon peal (optional)
1/4 t thyme
1/4 t basil

You can also add 1 small can of chopped mushrooms and/or cheese to the mix, but if you do so you will need to increase slightly the amount of oregano, basil, and garlic powder, as cheese and mushrooms do tend to make the seasonings a bit more dull.

When you put together the tomato paste, water, and oil in the pan it will be slightly thick sauce. If it gets too thick while you are cooking it over heat then add more water though. It should be the consistency of Prego spaghetti sauce. My rule of thumb is that 1 can of paste makes sauce for 2 people; and 1/2 can of water per can of paste. Everything else was purely on sight. I will be playing with this one more, as I never make this sauce the same twice. I would encourage anyone who uses this recipe to certainly do the same. Serve it over your pasta of choice (our being spaghetti, angel hair, or elbow macaroni) and enjoy!

**note feel free to play with the amounts of spices when making the sauce to what you and your family like- I always do.. sometimes I'll add chopped mushrooms to my sauce as well**

Gluten free peanut butter cookies

I got this recipe from a great sister from our old ward. We tried it out and I really like it- good stuff and simple to make

Preheat oven to 350*F

1 c peanut butter
2 eggs
1/2 c sugar
1/2 c brown sugar
1/2 t vanilla
1/4 t baking soda
1 c chocolate chips
1/2 c coconut

Mix peanut butter, eggs, brown sugar, vanilla, and baking soda. Stir in chocolate chips and coconut. Form 1 tbsp into balls and place on parchment lined cookie sheet. Bake for 10-12 minutes. Allow to cool on parchment before moving to cooling rack. Yummy!

White chocolate chip macadamia nut cookies

One of my favorite kinds of cookies!

2 c flour
2 t cinnamon
1 t cardamom
1 t baking soda
1 c (2 sticks) butter (softened)
1/2 c sugar
1/2 c brown sugar
1 cup pumpkin (from canned pumpkin like Libby's)
1 egg
2 t vanilla
2 c (12 oz) white chocolate chips
2/3 c chopped macadamia nuts or walnuts

Combine flour, cinnamon, cardamom, and baking soda in small bowl. Beat butter, sugar, and brown sugar in large bowl until creamy. Beat in pumpkin, egg, and vanilla until well mixed. Gradually beat in flour mix. Stir in morsels and nuts. Drop by rounded teaspoon onto greased baking sheets; flatten slightly with back of the spoon.

Beat at 350 for 11 to 14 mins or until centers are set. Cool for 2 mins remove to wire racks to cool completely. Makes about 4 dozen cookies.

Double Chocolate Chip cookies

Sam tested and Sam approved (obviously- he is a chocolate- holic!)

2 1/4 c flour
1/2 c baking cocoa
1 t baking soda
1/2 t salt
1 c butter (softened)
1 c brown sugar
3/4 c sugar
1 t vanilla
2 eggs
2 c (12 oz) chocolate chips

Combine flour, cocoa, soda and salt in small bowl. Beat butter, brown sugar, sugar, and vanilla in a large bowl until creamy. Beat in eggs until light and fluffy. Gradually add flour mixture. Stir in chocolate chips. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 for 8-10 mins or until puffed up. Let stand 2 mins; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.

Oatmeal Scotchies

This is one of my favorite kinds of cookies. They are so good and one of those kinds that you can freeze easily and just pop in the microwave and have still be awesomely good (much like my mother-in-law's CCC's).

1 1/4 c flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1 c (2 sticks) butter, softened
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla (or grated orange peal)
3 c quick or old-fashioned oats
2 c (12 oz) butterscotch chips

Combine flour, soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs, and vanilla in large mixer bowl until creamy. Gradually beat in flour mix. Stir in oats and morsels. Drop by rounded teaspoon onto ungreased baking sheets.

Bake in preheated 375 F oven for 7 to 8 mins for chewy cookies or 9 to 10 mins for crispy cookies. Let stand for 2 mins; removed to wire racks to cool completely. Makes about 4 dozen cookies.

Maya Angelou's Bread Pudding

I really like this book. There's some classic recipes in it (but most take too much thought and effort for me). It's a great read with lots of stories in with her recipes. Here's one of my favorites from her book

(from Hallelujah! The Welcome Table by Maya Angelou)
serves 6

1 loaf stale sliced white bread
4 T (1/2 stick) butter
1/2 c raisins
1 c sugar
3 eggs, beaten
2 c milk
2 T vanilla
1 t cinnamon

Preheat oven to 350. Grease with butter a 3 qt casserole dish. Butter both sides of bread slices, place on tin foil. and put in oven. Toast slices on both sides.

Place raisins in bowl of hot water to plump. Cover, soak for 20 mins, and drain.

Combine sugar, eggs, milk, vanilla, and cinnamon. Mix well.

Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir. Bake 40 mins. Serve hot or cold.

Hungarian Goulash

I made this for the missionaries while we were in Maryland. Truthfully, I was hoping to find a recipe that would taste like my Meemaw's goulash. This is nothing like her goulash, but it was still really good. It's very Hungarian (I guess hence why it's call "Hungarian goulash" and not "Norwegian goulash"). It's very filling, pretty good especially on a chilly day.

(from BH&G Biggest Book of Slow Cooker Recipes)
serves 6

3 medium potatoes (cut in 1 inch cubes)
2 medium onions, chopped
2 cloves garlic, minced
1 1/2 lbs beef
1 (14 1/2 oz) can beef broth
1 (14 oz) chunky tomatoes with garlic and spices
1 (6 oz) can tomato paste
2 T paprika
1 t caraway seeds or fennel seeds
1/2 t salt
1 (9 oz) package frozen artichoke hearts, thawed
3 c hot cooked noodles
1/3 c sour cream

1. In slow cooker, place potates, onions and garlic. Add beef. In bowl, combine broth, undrained tomatoes, tomato paste, paprika, seeds, and salt. Pour over all.

2. Cover; cook on low-heat for 10 10 12 hours or high-heat for 5 to 6 hours.

3. Stir in artichoke hearts into cooker. Cover and let stand for 10 mins. Serve over hot cooked noodles. Top each with a serving of sour cream.

Ham Broccoli Casserole

1/2 of small ham cut up

l pkg frozen Broc

l can of cream of chic soup

l can of regular milk

1 cup of minute rice ( uncooked)

3 slices of cheese broken up in pieces and spread over.

l T Worcestershire sauce.

Empty can of chicken soup in glass casserole type dish, then add the can of milk and stir together to break up any possible chunks, then stir in rice, then stir in the remaining.
Cook at 350 for 50 min.

My Grandma Kolberg's Dump Cake

Put the following in a 9x13 ungreased pan

20 oz crushed pineapple (undrained)

Regular can of cherry pie filling

Yellow cake mix

1/2 c chopped nuts

2 sticks of margarine, melted

Put these items in the cake pan, as you go down the list, spreading each layer as go. Deposit evenly.
Cook at 350 for 1 hour

Beef Bourguignon

(from BH&G's Biggest Book of Slow Cooker Recipes)
serves 6

1 lb beef chuck roast (cut into 3/4 in cubes)
2 T cooking oil
1 large onion (chopped)
1 clove garlic (minced)
3 c mushrooms (preferably fresh)
4 medium carrots (cut into 3/4 in pieces)
8 oz pearl onions (or 2 c frozen, small whole onions)
3 T quick cooking tapioca
1 t thyme
3/4 t marjoram
1/2 t salt
1/4 t pepper
2 bay leaves
1 1/4 c red grape juice
1/2 c beef broth
2 slices bacon (crisp cooked, drained and crumbled)
3 c hot cooked noodles

1. In large saucepan, brown half the meat in 1 T of oil; remove meat from pan. Add remaining oil, remaining meat. chopped onion, and garlic. Cook until meat is brown and onion is tender. Drain off fat.

2. In slow cooker, layer mushrooms, carrots and pearl onions. Sprinkle with tapioca. Place meat mixture over veggies. Add thyme, marjoram, salt, pepper, and bay leaves. Pour juice and broth over meat and veggies.

3. Cook and cover on low heat 10-12 hours or on high heat 5-6 hours or until tender. Discard bay leaves. To serve, stir in bacon. Serve with noodles.

Mushroom, turkey and rice soup

(from BH &G's Biggest Book of Slow Cooker Recipes)
serves 6

2 c fresh mushrooms (like shiitake or button)
1 1/2 c sliced bok choy (also known as Chinese cabbage)
1 medium onion (chopped)
2 medium carrots (cut into bite-sized pieces) (1 c)
1 lb turkey (or chicken)
2 (14 1/2 oz) cans chicken broth
2 T soy sauce
1 T sesame oil (optional)
4 cloves garlic, minced
2 t ginger (fresh is best)
1 c instant rice

1. In slow cooker place mushrooms, bok choy, onion, and carrots. Add turkey or chicken to cooker. Combine chicken broth, soy sauce, sesame oil, garlic and ginger. Pour over veggies and turkey

2. Cover and cook on low heat 8-10 hours or high heat 4 to 5 hours. Stir in rice. Cover and let stand for 5-10 mins. Ladle into bowls and enjoy!

For freezer meal, simply defrost and reheat in pot or microwave!

My Chocolate chip/ butterscotch chip cookies

2 1/4 c flour
1 t baking soda
1/2 t salt
1 c (2 sticks) softened butter
3/4 c sugar
3/4 c brown sugar
2 eggs
2 t vanilla
1 package (12 oz) chocolate chips (2 c)
1 c butterscotch chips
1 1/2 c chopped nuts (preferably walnuts or pecans) (optional)

1. In small bowl, sift flour, baking soda, and salt together.
2. In large bowl, cream butter until smooth. Add sugar and brown sugar. Beat until light and fluffy. Add eggs,and mix until smooth and creamy. Beat in vanilla.
3. Beat in sifted flour mix until well mixed. Fold in chips and nuts. Spoon onto ungreased baking sheets.
4. Bake at 375 for about 9 mins or until lightly golden brown. Cool on sheets for 2 mins. Remove to wire rack.

Super Yummy Chocolate pudding cake

I have no idea where I got this recipe but it's oh so good!
serves 8

1 c flour
3/4 c sugar
1 1/2 T unsweetened cocoa powder
2 t baking powder
1/2 t salt
3/4 c chopped nuts (I like walnuts or pecans)
3/4 c milk
2 T melted butter
1 t vanilla
1 c hot water
1/2 c chocolate syrup
Whipped cream, milk or vanilla ice cream

1. Heat oven to 350. Cover 8x8 baking pan with cooking spray.

2. Mix flour, sugar, cocoa, baking powder, salt, and nuts in large bowl. Stir in milk, butter and vanilla until well mixed. Scrape into prepared dish.

3. Stir together hot water and syrup in small bowl. Pour over batter.

4. Bake for 35 mins or until cake is done and pudding bubbles up on sides. Cool 20 mins. Serve warm or at room temp (It's obviously best warm). Spoon extra syrup on top and serve with whipped cream, milk or vanilla ice cream. ENJOY!

Creamy Primavera

(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.

All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.

1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)

1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.

2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.

3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).

4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.

For freezer meal, defrost and cook as 10-15 mins longer.

3 Cheese Penne

(From Family Circle All-Time Favorites)
serves 8

1 lb penne
2 T olive oil
1 lb mushrooms (sliced)
1 large onion, chopped
2 cloves garlic, minced
1/4 c flour
4 c low fat milk
1/2 t salt
1/4 t ground nutmeg
4 t lemon juice
1/4 t pepper
1 1/2 c cheddar cheese
1 1/4 c swiss cheese
1 c monterey jack cheese

1. Cook penne in large pot of lightly salted boiling water until al dente (firm but tender). Drain.

2. Meanwhile, heat 1 T oil in large skillet over medium-high heat. Add mushrooms; saute 8 mins or until tender. Remove from skillet.

3. Heat remaining oil in skillet. Add onion; saute 5 mins. Add garlic; saute 2 mins.

4. Whisk together flour and milk in small bowl. Add to skillet. Bring to boil, stirring occasionally. Reduce heat to low; add salt and nutmeg; simmer 5 mins.

5. Heat oven to 400. Lightly grease 9x13 baking dish.

6. In same pot used to cook penne, toss penne with sauce, mushrooms, lemon juice and pepper.

7. Combine all cheese in a bowl; set asie 1/4 c. Add remaining cheese to penne mixture, stirring gently. Spoon into prepared baking dish. Sprinkle with reserved cheese.

8. Bake, uncovered at 400 for 20-30 mins or until browned and bubbly.

**You can make this head of time by doing steps 1-7, then refrigerate, covered up to 3 days or freeze up to a month. To serve, if frozen, thaw in refrigerator overnight. Bake as directed.

Cookie Pizza

One my kid's favorites!

Shortening (to grease pizza pan)
1/2 c brown sugar
1/4 c sugar
1/2 c (1 stick) butter, softened
1 t vanilla
1 1/4 c flour
1/2 t baking soda

Chocolate sauce:
1 c chocolate chips
2 t butter
3 T milk
1 c powdered sugar
1/2 c M&M's (and any other treats you may like on the pizza like mini marshmallows, Reese's pieces, etc.)

1. Heat oven to 350. Grease pizza pan with shortening.

2. Mix egg, brown sugar, sugar, butter, and vanilla until mixed.

3. Add flour and soda to mixture (dough will be stiff).

4. Spread or pay dough onto greased pizza pan to edge.

5. Bake for 15 mins or until golden brown. Cool 10 mins before spreading with sauce.

6. While crust is cooking, make sauce by putting chocolate chips, butter and milk into saucepan. Cook over low heat 5 mins or until chip are melted.

7. Add powdered sugar to chocolate mixture until smooth and shiny. Spread over crust.

8. Add candies and enjoy!!!

Yummy Ooey Gooey Caramel Rolls

(from Betty Crocker's Kids Cook)

1/2 c dark brown sugar
1/3 c whipping cream
1/4 c chopped pecans
2 T sugar
1 t cinnamon
1 can (11 oz) refrigerated breadsticks

1. Heat oven to 350. Mix brown sugar and whipping cream in cake pan. Sprinkle with pecans. Set aside.

2. Stir sugar and cinnamon in a bowl until mixed.

3. Take breadsticks out of package unrolling the dough but not separating into breadsticks. Sprinkle on cinnamon-sugar mix over dough. Roll up dough, starting at one of the short sides.

4. Separate dough using knife to make spirals. Put slices on top of sauce in pan.

5. Bake for 25 mins or until rolls are golden brown. Let cool a minute and then invert on a plate. Let it set for a minute so the sauce can drizzle down and then remove pan.

Egg-cellent Breakfast Bake

(from Betty Crocker's Kids Cook)

1 c crumbled sausage or 1/2 c bacon-flavored bits or 1 c diced cooked ham (6 oz)

2 boxes (5.2 oz each) hash brown potato mix
1 T diced chopped onion
1 bag (8 oz) shredded cheddar cheese (2 c)
4 eggs
3 c milk
1 c Bisquick mix

1. Spray bottom and sides of baking dish with cooking spray. Put sausage (or bacon bits or ham), potatoes, onion and half of the cheese in baking dish. Stir until mixed. Spread evenly in bottom of the dish.

2. Mix eggs, milk and Bisquick in a bowl. Beat until mixed. Pour egg mixture into dish. Sprinkel with rest of the cheese. Cover dish and refrigerate for at least 4 hours, but no longer then 24 hours.

3. Heat oven to 375, remove wrap, and bake 30-35 mins or until bake is golden brown around the edges, and cheese is melted. Cook for 10 mins and Enjoy!

Super Easy Tuna Noodle Casserole

serves 4

1 regular can cream of mushroom soup
1 regular can tuna (drained)
1 1/2 c elbow macaroni
crushed potato chips (optional)

Cook pasta until soft, drain and place in casserole dish. Mix in soup and tuna. Top with potato chips. Cook at 300 for 20 mins.

My Meemaw's peanut butter cookies

These aren't good for you at all, but man they taste so good!!!

1 c Crisco or margarine
1 c brown sugar
1 c sugar
1 t vanilla
1 t baking soda
1/2 t baking powder
1 c peanut butter
pinch of salt
2 beaten eggs
2 1/2 c flour

Cream shortening and sugar, add vanilla, peanut butter, eggs and last the flour which is sifted with soda, baking powder and salt. Roll in balls and press with fork (and sprinkle with a little sugar if you like). Bake at 375 for 10 mins.

Coffee Cake

Batter:
1 c veggie oil
1 c sugar
2 beaten eggs
1/2 t salt
3 t baking powder
3 c flour
1 c milk
1 t vanilla

Filling:
1 1/2 c brown sugar
1 c chopped nuts
3 t cinnamon

1/2 c melted butter

Cream oil and sugar. Add eggs. Sift in dry ingredients, add alternating with milk. Mix in vanilla. Spread half of batter in greased 9x13 pan. Mix sugar, nuts, and cinnamon. Sprinkle 1/2 of this over batter in pan. Pour remaining batter in by spoonfuls. Sprinkle on remainder of filling. Pour butter over entire cake. Bake at 375 for 45 to 50 mins. May ice with confectioners sugar frosting.

My Grandma Kolberg's Gingerbread Cookies

I have fond memories of making Christmas cookies with my mom, grandma, and brother. Great messes were made, but it was fabulous to have that time together talking and singing Christmas songs. It's a tradition that I still do with my girls.

1 c shortening
1 c sugar
1 egg
1 c molasses
2 T vinegar
5 c flour
1 1/2 t baking soda
pinch of salt
2-3 t cinnamon
1 t ground cloves

Cream shortening (or margarine) and sugar. Beat in egg, molasses and vinegar. Put dry ingredient in another bowl and mix well. It will be still dough. Be sure everything is blended together well.Put a cover on bowl and chill 3 hours. Take a manageable amount of dough out at a time, flour a cutting board and flour rolling pin, and gently roll dough into thickness that you think will work. Dip cookie cutters in dough on one side, then cut into shapes. Place 1 inch apart on greased sheet. Bake at 375 for 5-6 mins. Check often to make sure you don't overcook. Cool and take off cookie sheet. Frost and enjoy!

Vivianne's Molasses Cookies

A dear lady that was our Relief Society President while we were in Maryland would make these all the time for church functions or when she'd just come to visit me. It was always sweet. I knew she always had plenty to do, so making the cookies was a real sacrifice of time for her I'm sure. I have to say that she has shown me how to serve with a joyful heart, and that service doesn't always have to be a big thing in order to mean the world to someone else.

Mix together:
1 c sugar
3/4 c shortening
1/3 c Grandma's molasses
1 egg

Add to mixture and blend:
2 c flour
1 t cinnamon
1/2 t ground cloves
2 t baking soda
1 t ginger
1/2 t salt

Roll into balls. Bake 9-10 min at 350.

Triple Layer Mud Pie

This is my most popular pie request by far. Everyone who has tried it has loved it.
serves 10

3 squares (Baker's) chocolate, melted
1/2 c sweetened condensed milk
1 oreo pie crust
1/2 c chopped pecans (optional)
2 c milk
2 (4 oz) chocolate instant pudding and pie filling
1 tub (8 oz) cool whip

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans.

Pour milk into large mixing bowl. Add dry pudding mixes. Beat with whisk 2 mins (It will be thick). Spoon 1 1/2 c of pudding over pecans in crust. Add 1/2 of whipping cream with remaining pudding. Stir with whisk until blended. Spread over pudding layer in the crust. Top with remaining whipped cream. Refrigerate 3 hours and enjoy!

Chocolate Satin Pie

Very rich chocolate pie. Sam loves it.

1 prepared 8 inch graham cracker crust
1 can (12 oz) evaporated milk
2 egg yolks
2 c (12 oz) chocolate chips
whipped cream
chopped nuts (optional)

Whisk together milk and egg yolk in medium pan. Heat over medium- low heat, stirring constantly until mixture is very hot and thickens slightly. Don't boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving. Sprinkle with nuts.

Biscuits and gravy (with chicken)

I made up this recipe wanting a spin on a Southern classic of biscuits and gravy. I don't like beef with my biscuits so I made one.
Serves 4

1 package Pillsbury biscuits (cook to directions) or 8 regular biscuits
1 regular can cream of mushroom soup
4 chicken breasts
1 T garlic powder
1 t basil
2 t parsley

1. Place breasts in pan with enough water to cover them. Bring to boil and cook 20 mins
2. Drain off water and shred chicken and place back in pot. Add mushroom soup and seasonings.
Cook stovetop about 10-15 mins. Keep to a simmer and stir frequently.
3. Meanwhile cook biscuits according to directions.

Chicken Enchiladas

4 chicken breasts
2 T olive oil
1 4 oz can green chile peppers
1 jalapeno pepper, chopped (optional)
1 minced garlic clove
1 (8 oz) package cream cheese
2 c Monterey cheese
1/2 c water
8 (10 in) tortillas
1 c heavy cream

Place chicken in sauce pan. Fill with enough water to cover. Bring to boil and cook 20 mins. Remove from water, set aside to cool.

Preheat oven to 375. Cut up chicken. Heat up olive oil in large skillet over medium heat. Add chilies, jalapeno and garlic. Stir and cook for a few minutes until fragrant. Stir in cream cheese and half of cheese. As cheese melts, gradually stir in water. Sit chicken meat into skillet. Remove from heat. Spoon chicken mixture into tortillas and roll up. Place rolls seam down in 9 x13 dish. Sprinkle with remaining cheese over the top and pour cream all over. Bake for 30 mins in oven or until enchiladas are golden brown on top. For Freezer meal, defrost and cook for about 10-15 mins longer.

My Meemaw's Norwegian Stew

Comfort food at it's best! My family likes to have this often. It's really simple to make and tastes great!

1 lb stew meat (I use ground beef)
salt, pepper and parsley to taste
medium onion, diced
3 medium potatoes, quartered
2-3 carrots, sliced
Large can of cream of mushroom soup
Large can of tomato soup

Layer in order listed above in slow cooker. Mix cans of soup together and pour on top of veggies and meat. Do not add water. Cook on low for shorter setting (for us it's low for 4 hours). If you double it use the same size of soups and cook high for 8 hours instead. Don't uncover or stir while cooking. Simply leave it and it'll be fabulous when your ready to eat!

My meemaw's Kringlas (Norwegian Buttermilk Cookies)

I love these cookies. For those that haven't had them before they are a Norwegian Buttermilk Cookies. They are very light and not very sweet.

1 t baking soda
1 c buttermilk
1 c sugar
1/4 c shortening
1/4 c butter
1 egg
1 t salt
3 c sifted flour
2 t baking powder

Mix soda with buttermilk. Cream sugar, shortening, butter and egg. Add buttermilk mixture, salt, flour and powder. Mix thoroughly; place in refrigerator until stiff. Roll out about diameter of a large pencil; form any shape desired. Take only a small amount of dough at a time. (I recommend flouring your hands so the dough doesn't stick as much). Norwegian shape of Kringla is figure 8. Place on greased cookie sheet. Bake at 450 for about 10 min or until very light brown.

Fruit glazed turkey

(for 10-12 lb turkey)

Stuffing:
14 oz package unseasoned cubes
1 small chopped onion
1 medium tart apple (pealed/ chopped)
1 celery rib (chopped)
1 c raisins
1 c hot water
1 c melted butter
1 T poultry seasoning
1 10-12 lb turkey

Glaze:
2 cans (8 oz) unsweetened crushed pineapple, undrained.
1 can (11 oz) mandarin oranages, undrained
1/8 t ground cinnamon
1/8 t cloves

Gravy
3 T flour
1/2 t salt
1/4 t pepper

1. In large bowl, combine first 8 ingredients. Loosely stuff in turkey just before baking. Place remaining in greased 1 qt baking dish. Cover and refrigerate until ready to bake. Tie drumsticks together. Place breast side up on rack in roasting pan. Bake uncovered 325 for 1 hour.
2. Meanwhile, combine glaze ingredients in blender. Cover and process until smooth. Cover and refrigerate 1 c for gravy. Brush on turkey with remaining glaze. Add 1/2 inch hot water in roasting pan. Bake 2 1/2 to 3 hours or until meat temperature measures 180 inside turkey and 165 for stuffing. Basting with glaze and pan drippings 2-3 times. Cover if the turkey browns to quickly.
3. Discard unused glaze. Cover and bake stuffing for 30-40 mins. Uncover and bake 10 mins or until light brown.
4. Cover turkey and let stand 20 mins before removing stuffing and carving turkey

For Gravy:
1. Loosen brown bits from pan. Pour fat drippings and browned bits into bowl. Skim fast reserving 1/4 c. In c measuring cup combine drippings and broth/ water to measure up to 2 c. In saucepan combine flour, salt, and pepper. Whisk in fat drippings. Cook over medium heat until thick and bubbly. Stir in glaze. Boil. Cook for 2 mins or until thickened.

Sweet Potato Yams

3 large sweet potatoes
3 c water
1 1/2 c sugar
1 t vanilla
4 T butter (to make casein free simply substitute casein free margarine or skip the margarine all together- it'll still taste great)
1 t cinnamon
1/4 t nutmeg

Wash and dry sweet potatoes. Bake at 400 for 1 hour or until soft. Remove and let cool slightly. Reduce oven to 350. While potatoes bake, combine remaining ingredients in saucepan; bring to boil, reduce to simmer for 30 mins or until sauce is slightly thickened. Slice potatoes 1/2 inch thick into medium casserole, pour sauce over them. Bake 15 mins.

My mom's banana nut bread

2 1/2 c flour
1/2 c sugar
1/2 c brown sugar
3 1/2 t baking powder
1 t salt
3 T veggie oil
1/2 c milk
1 egg
1 1/4 c (2-3 medium) mashed or diced bananas
1 c chopped walnuts

Heat oven to 350. Grease bottom of loaf of pan 9x5x3 or 2 loaf pans 8 1/2x 4 1/2x 2 1/2. Mix all ingredients; add mashed banana. Mix or beat banana gradually into other ingredients until mixture is consistent. Mix in chopped walnuts. Pour into pan(s). Bake until toothpick comes out cleanly (65-70 mins); cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. Stores for 1 week in refrigerator.

Cream Puffs

This is my mother-in-law's recipe. All of her boys go crazy over it (and I have to admit that I love them too!!!) Warning- you can't just eat one!

yields a dozen cream puffs

1/2 c butter
1 c boiling water
1 c flour
1/4 t salt
4 eggs

Melt butter in 1 c boiling water. Add flour and salt with hand mixer while cooking on low heat. Cook and mix until mixture forms a ball that doesn't separate. Remove from heat and mix in eggs one at a time heating thoroughly after each. Drop by spoonfuls onto greased baking sheet. Bake at 400 until golden brown and puffy (about 30 mins). Remove from oven and put on rack so bottom doesn't get too brown. When cool split open with fork and fill with vanilla pudding (preferably homemade or cooked variety- 2 c).

Chocolate Gloss:
1 c sugar
3 1/2 T cornstarch
6 T cocoa
dash salt
1 c water
3 T butter
1 t vanilla

Combine sugar and cornstarch; cook over low heat while stirring to make smooth for about 2 mins. Add cocoa, salt, and water. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. (This is also good for ice cream cakes.)

My meemaw's Peach Cake

I have to admit I don't like cake much, but this is one that I really do enjoy. My meemaw used to make occasionally for our desert. I will warn that it doesn't save very long, but we usually eat it up pretty quickly.

1 29 oz sliced, undrained peaches
1 box butter pecan (or butter brickle) cake mix.
1/2 c butter
1/2 c chopped pecans
Whipped cream or vanilla ice cream

Grease 9x13 pan. Pour peaches evenly over bottom of the pan. Prepare mix as directed on box and then spread evenly over peaches. Distribute butter evenly over cake mix. Sprinkle pecans over mix. Bake at 350 for 40-45 mins. Serve with whipped cream or vanilla ice cream.

Turkey Taco Bowls

20 6 inch flour tortillas
1 lb ground turkey
package taco seasoning
8 oz package shredded monterey jack cheese
8 oz package shredded cheddar cheese
small can of refried beans (optional)
sour cream (optional)
salsa (optional)

1. Preheat oven to 350. Trim about 1/2 inch off edge of tortilla. Push tortillas into nonstick muffin tins and bake 15 mins.
2. Meanwhile, saute turkey over medium heat, breaking apart large chunks and stirring until meat is cooked through about 10 mins. Add taco seasoning mix and 2/3 c water and simmer meat about 5 mins.
3. Fill tortilla cup with about 2 T of turkey and top with large pinch of shredded cheeses. Bake 10-12 mins until cheese is melted and cups start to brown.
4. Meanwhile cook refried beans stovetop until bubbly lightly.
5. Once tortillas are done top with beans, salsa and sour cream.

We also take the 1 inch off the tortilla. Light butter, sugar and cinnamon them and bake them 10 mins. The kids love it.

Scotch-A-Roos

yields 48 bars

1 c sugar
1 c light corn syrup
1 c chocolate chips
1 c butterscotch chips
1 c peanut butter
6 c Rice Krispies

Empty chocolate and butterscotch chips in top of double boiler and put 1 c of water in lower level. Melt chips over medium heat. Stirring until melted and evenly blended. While the chips are melting, combine sugar and syrup in saucepan. Cook over medium heat until bubbles. Remove from heat. Stir in peanut butter and mix well. Pour Rice Krispies into bowl. Pour peanut butter mixture over Rice Krispies into 9 x 13 greased pan. Remove melted chips from heat and spread evenly on Rice Krispy mix. Cool until firm. Cut into bars and enjoy!

My meemaw's Strawberry Rhubarb crisp

This is probably one of my very favorite desserts. I make it at least once every summer and I have to admit I could eat a whole pan of it all by myself (no, not in one sitting, but within a week easily). Thankfully my kids also love it so I don't eat it all by myself. whew!

4 c diced rhubarb (about 1 lb)
2 c sliced strawberries
1 c sugar
1 1/3 c flour
1/2 t cinnamon
1 c brown sugar
1 c rolled oats
1/2 t nutmeg
1/2 c butter, melted and cooled

In a large bowl, combine rhubarb, strawberries, sugar, 1/3 c flour and cinnamon. Transfer to greased 9 x 13 baking dish

In another bowl, combine remaining 1 c flour with brown sugar, oats, and nutmeg. Add butter and blend well to create strudel.

Sprinkle strudel and bake at 350 for 35-40 mins

Wisconsin Maple Honey Ham

I love Wisconsin ham. I may be a bit biased. But I love sweet meat!
bakes at 300 for 2-2 1/2 hr depending on size of ham...

1 bone-in Spiral Half ham, Butt of Shank Portion Ham or Half Ham
2 c brown sugar
1 c maple syrup (pure works best, but regular pancake syrup works fine too)
1 c honey
1 t ground allspice
1 t ground nutmeg
1 t ground cloves
1 t ground English mustard

Prepare ham according to package directions

Make glaze; stir together brown sugar, syrup, honey, allspice, nutmeg, cloves, and mustard in a medium bowl; set aside.

Brush on ham when 30 mins remain. Continue baking ham uncovered. Carve ham and serve.

Shepherd's Pie

I love Shepherd's Pie. It's one of those comfort foods that just helps me feel better no matter what is going on. I recall the first time I ever had it I think I was supposed to be VTing, but somehow I got the service on this one. I was pregnant and emotional, and a friend had made it- she said it was leftovers, but it was just what I needed. Friendship and comfort food. I don't have her recipe, but here's a pretty good one that I like.

Shepherd's Pie
serves 6

1 lb ground beef
1 c chopped onions
2 garlic cloves, minced
1 t thyme
1 t sage
1 t cumin
1/3 c flour
1 c beef broth
1/4 c red grape juice
2 t worcestershire sauce
2 c cooked, mixed veggies
6 c instant mashed potatoes
2 t melted butter
1 egg, beaten
1/2 t salt
1/4 t pepper
1 c shredded cheddar cheese

1. Preheat oven to 375
2. Brown beef, onions, and garlic, then add thyme, sage, cumin, salt and pepper.
3. Add flour, mixing well and continue cooking 1-2 mins
4. Slowly add broth and juice, mixing well. Reduce heat and simmer for 7-8 min. Add mixed veggies and remove from heat.
5. Pour into baking dish.
6. Prepare your instant potatoes per your instructions on box, then add the beaten egg and mix well.
7. Pour potatoes on top of beef mixture and smooth evenly.
8. Sprinkle grated cheese evenly over the potatoes.
9. Bake for 25 mins
10. Let cool for a couple minutes, serve and ENJOY!