Mom's Famous Fudge

In large bowl:
1 1/2 bags of semi-sweet chocolate chips
1 10 oz. bag of small marshmallows
3 tsp. vanilla

In large sauce pan:
4 1/2 cups sugar
1 1/2 sticks butter
1 14 oz. can of evaporated milk

Stir constantly and bring to a boil. Then boil for 5 1/2 minutes or until 250 degrees.

Pour hot mixture into bowl of the other ingredients above. Stir until dissolved and starts to thicken. Add nuts. Pour into buttered cookie sheet.

YUMMY!!!

Georgie's 3 Cheese Roasted Veggies

2 medium potatoes peeled and chunked
2 medium carrots peeled and cut to 1/2 inch slices
1 T olive oil
1 tsp basil
1 tsp oregano
1/4 tsp salt and pepper
1 large zucchini cut in pieces
1 large red bell pepper chopped
2 cloves garlic minced
2 cups sargento 4 cheese country casserole recipe blend

Place potatoes and carrots in greased 13x9 dish. Drizzle with oil.
Sprinkle with basil, oregano, salt and pepper
Toss to coat.

Bake 425 for 20 minutes.
Add zucchini, red pepper and garlic. Stir.
Bake 20 more minutes or until tender.
Sprinkle with cheese and return to over until cheese melts.

Potato Wedges

3 lbs potatoes (red)
Cut into wedges
Toss with:
 1 tsp salt
 1/4 tsp pepper
 1/2 tsp crushed rosemary
 2 T. olive oil
 2 cloves minced garlic optional
Bake 425 for 40 minutes (turning over after first 20 minutes)
Spray cookie sheet

Cider Citrus Sparkle Punch

2 quarts (8 cups) apple cider, chilled
6 oz can lemonade concentrate, thawed
28 oz bottle ginger ale, chilled
Ice cubes or mold
Garnish with apple or lemon slices

Georgie's Melt in Your Mouth Blueberry Cake

2 eggs, separated
1 cup sugar (divided)
1/2 cup butter (1 stick)
1/4 tsp salt
1 tsp vanilla extract

1 1/2 cups flour
1 1/2 cups blueberries
1 tsp baking powder
1/3 cup milk

In one bowl: beat egg whites with electric beater level #5 with 1/4 cup sugar until mixture forms stiff shiny peaks. Set aside.

In one bowl: cream butter with salt and vanilla. Gradually add remaining 3/4 sugar. Add egg yolks. Beat until light and creamy (on medium speed).

Lightly toss pinch of flour with blue berries; set aside.
Stir together flour and baking powder
Add to butter mixture (beat) alternately with milk alternating.
Fold in egg whites and blueberries.
Pour batter into 8x8 greased pan.
Sprinkle top with sugar.

Bake 350 for 50 - 60 minutes or until cake springs back when lightly pressed in center.

Alturas Baked Potato Soup

4 Baking potatoes (2 1/2 lbs)
2/3 cup flour
6 cups milk
1 cup cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions (divided)
6 bacon slices cooked and crumbled

Pierce potatoes, bake for 1 hour or until tender (or use leftover cooked baked potatoes)
Peel and coarsely mash.

Place flour in large soup pan, gradually add milk, stirring with whisk.
Cook over medium heat until thick and bubbly.

Add mashed potatoes, 3/4 cup cheese, salt/pepper.
Stir until cheese melts.
Remove from heat, add sour cream and 1/2 cup onions.
Cook over low heat 10 minutes.
Garnish and serve

Mom's Roast

Put a tied, round roast in a pan with a little oil in the pan and over top the roast.
Dump a package of dried onion soup mix (Lipton) over it and cover with foil on top.
350 degrees for about 3 1/2 hours
After 2 1/2 hours, put about 4 peeled, sliced long-wise potatoes around the meat
Pour small bag of baby carrots around the potatoes and meat
Add onion halves also.
Cover with foil and bake another 1 1/2 hours.

Take all out and put on a platter.
Save juice in pan.
Add 1 to 1 1/2 cups water to juice
Put 2 T. corn starch in small bowl; add 3 T cold water and mix
Add to simmering meat juice, stir and simmer for a few more minutes until turns into gravy

Lasagna or Calzones

Filling:
16 oz Ricotta cheese
2 cups Mozzarella cheese
1/2 cup Parmesan cheese
2 T. Italian seasoning
1/2 pkg frozen chopped spinach

Lasagna:
Layer sauce, noodles, filling.

Calzones:
Take pizza dough and put 2 T. or more. Fold dough over and pinch closed.

Shepherd's Pie #2

Layer: hamburger, beans, mashed potatoes, and cheese in 9x13 pan
Bake: 350 for 25-30 minutes.

Easy way:
Fry onion and burger and 1 T Worcestershire sauce and sprinkle with garlic salt.

Instant potatoes (6 servings)
Bag of pre-shredded cheese

Serve with ketchup

Shepherd's Pie Casserole

1/4 onion
1/2 clove garlic, minced
1/4 cup celery
1/2 tsp salt
1 lb ground beef
1 T. Worcestershire sauce

Saute onion, garlic, and celery.
Cook ground beef.
Combine 2 minutes.

Mashed potatoes, 1 bag frozen green beans.

Fern's Candied Walnuts

Boil:
1 1/2 cup sugar
1/2 cup water
1/4 cup honey

Boil to soft stage and add 1/2 tsp vanilla and 4 cups of walnuts.
Take off heat and stir continuously until it turns white-ish.

Easy Pumpkin Spice Cookies

2 spice cake mixes
2 bags chocolate chips
1 29 oze can 100% pumpkin

375 for 15-17 minutes

Can be halved.

Taco Poop Soup (Looks gross, tastes delicious!)

1 - 2 lbs ground beef
1 can chili
1 big can crushed tomatoes
1 pkg taco seasoning
1 medium can tomato sauce
1 can corn undrained
1 can water

Simmer

Fern's Cordon Bleau Casserole

4 cups cooked cubed turkey or chicken
2 cups cooked cubed ham
2 cups shredded swiss cheese

Place in 9x13 pan.

Sauce:
Saute 1 cup onions and 1/2 cup olives
Stir in:
 1/3 cup flour
 2 cups half and half
 1 tsp Dijon mustard
 1/2 tsp salt

Cook until thick.
Spread over meat.

Topping:
2 cups coarse bread crumbs.

Aunt Sherry's Chicken Salad

1 lb. chicken cooked and cubed
4 celery stalks
1/2 purple onion
1 cup grapes, purple
1/2 cup mayo
1 cup sliced almonds

Salt and pepper to taste

Gramie Rosie's Homemade Pizza Crust

Dissolve together:
3 T yeast
3 cups hot water
2 T. sugar

Wait until makes bubbles.
Add:
3 T. oil
4 tsp salt
8-9 cups flour

Preheat oven 300
Spray bowl, flip dough in oil to avoid crust
Cover with towel; let rise 30-40 minutes

Divide dough into 3; punch down
Oil pans
Let dough sit for about 10 minutes to start to rise again
Roll out to crust shape

Bake 450 for 7 minutes or so

ABM French Bread

1 1/2 lb loaf

9 1/2 ounces water (1 cup plus 3 T.)
3 1/2 cups bread flour
1 1/2 tsp sugar
1 1/4 tsp salt
1 T. canola oil
2 tsp. active dry yeast OR 1 1/2 tsp fast rise yeast

Basic or rapid cycle

Orange Lentil Soup

1 onion diced
1 clove garlic minced
1 1/3 cups lentils
3/4 cups orange juice (plus a dash)
2 carrots chopped
1 bay leaf
1/4 tsp thyme
4 cups broth
1/2 cup water

Simmer onions and garlic in olive oil at bottom of pan.
Then add all other ingredients.
Simmer 40 minutes

Aunt Annie's Chili Dip

1 pkg 8 oz cream cheese
1 can Hormel chili
1 16 oz salsa (I use 8 oz)
1 8 oz pkg shredded cheese

Layer ingredients in order in an ungreased baking dish
Bake at 350 for 20-30 minutes until heated and bubbly

Creamy Slow-cooker Chicken

6 skinned and boned chicken breasts (about 2 1/2 lbs)
2 tsp seasoned salt
2 T. canola oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) package cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) packaged sliced fresh mushrooms

Sprinkle chick with seasoned salt.
Cook chicken in batches in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned.
Transfer chicken to a 5-quart slow cooker, reserving drippings in skillet.

Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet.
Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in slow cooker.
Spoon soup mixture over mushrooms.
Cover and cook on low 4 hours.
Stir well before serving.

Makes 6 servings

Orange Slice Cookies

Master mix:
9 cups all-purpose flour
2 tsp baking soda
2 tsp salt
3 cups sugar
2 1/4 cup brown sugar

Combine flour, soda, and salt. Mix thoroughly with whisk.
Add both sugars.
(Keeps 3-4 months)

1/2 cup margarine, softened
2 1/4 cup master mix
1 egg
1/2 tsp orange extract
3/4 cup candied orange slices, chopped
1/2 cup finely chopped walnuts

Preheat over to 375.
Using two knives, a pastry blender, or a wire whisk, cut margarine into the master mix until the mixture resembles fine crumbs.

Add egg and orange extract and mix on low speed for 30 seconds to 1 minute allowing dough to fully blend.
Stir in orange candy and walnuts.

Drop dough in approximately 1" size balls onto greased cookie sheet.

Bake from 8-10 minutes.

Riverbend Inn Pecan Praline Bacon

1 lb thick cut bacon (12 slices)
3 T. brown sugar
1 1/2 T. chili powder
1/4 cup pecans, chopped fine

Preheat oven to 425.
Arrange bacon in one layer and cook in middle of over 10 minutes or until just begins to golden.
In small bowl stir sugar and chili.
Remove pan and sprinkle bacon with mixture and pecans.
Return pan and cook about 5 minutes until crisp.

Serves 6.

The Old Red Inn Strawberry Muffins

Muffins:
3/4 cup milk
1/2 cup oil
1 T. grated orange peel
1 egg
2 cups flour
1 cup chopped strawberries
1/3 cup sugar
1 T. baking powder
1/4 tsp salt

Heat 400 degrees.
Mix milk, oil, peel and egg until blended.
Stir in remaining ingredients.
Let moisten.

Make topping:
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup flour
2 T. margarine

Fill muffin cups 2/3 full and sprinkle with topping
Bake 15-20 minutes

Gingerbread Pancakes

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1/8 - 1/4 tsp groumd cloves

3 eggs
1/4 cup brown sugar, packed firmly
1 cup buttermilk
3/4 cup water
1/4 cup brewed coffee
1/4 cup butter melted

Combine first 8 ingredients. Mix well.
Combine eggs and sugar, beating well.
Add milk, water, coffee and butter, mix well.
Add milk mixture to dry ingredients, stirring until just moistened (batter will be slightly lumpy).
Cook on hot greased griddle.

Dee's Honey Mustard Chicken

2 beaten egg whites
1 T. honey
2 cups cornflakes, crushed
1/4 t. pepper

Sauce:
1/4 cup honey
4 tsp Dijon mustard
1/4 tsp garlic powder

Cut chicken into strips.
Combine egg whites with honey.
Combine cornflakes with pepper.
Dip chicken into egg and roll in crumbs.
Bake chicken at 450 for 11-13 minutes.
Serve with sauce.

Dee's Chicken, Garlic, and Sun-dried Tomato pasta

1 (16 oz) package of bow tie pasta
1/2 cup butter
3 cloves garlic
1 can of condensed cream of chicken soup
1/2 cup milk
1 T. dried parsley
1/2 tsp salt
1/4 tsp pepper
3 cooked chicken breasts
1/3 cup sundried tomatoes
2 T. grated Romano or Parmesan cheese

Cook chicken breasts.
Cook pasta.
In a large saucepan melt butter or margarine.
Add garlic cloves and cook until garlic browns.
Add the cream of chicken soup and milk, stirring until smooth.
Stir in the dried parsley, salt, and pepper.
Let simmer for 2-3 minutes.
Add bite size chicken pieces and sun-dried tomatoes.
Simmer for 6-8 minutes.
Mix in grated cheese.
Toss cooked and drained pasta with chicken sauce.

Dee's Chinese Style Lemon Chicken

2 whole chicken breasts
1 large carrot (or a handful of baby carrots)
3 T. vegetable oil

Marinade:
1 egg
1 T. soy sauce
1 tsp corn starch
1 tsp flour
1/2 tsp sugar
1/4 tsp salt

Sauce:
3 1/2 T. lemon juice
3 T. sugar
3 T. water
2 tsp corn starch
1/2 tsp salt.

Cut chicken breasts into small bite size pieces.
Mix chicken with marinade ingredients in bowl and set aside.
Mix sauce ingredients in small bowl, set aside.
Cut carrots into thin slices.

To cook: heat oil in wok on high.
Add chicken.
Cook and stir for a few minutes and add carrot slices.
Cook and stir 1 minute more.
Add sauce.
Mix well and cook and stir for 30-45 seconds longer.
When chicken and carrots are well coated with sauce, remove from heat.
Serve hot - great with rice.

Dee's Pasta Alforno

Italian sausage or ground beef (as much as desired)
Pepperoni (opt)
Pasta (rotini, corkskrew, penne work well)
about 1 jar of spaghetti sauce
3/4 cup grated mozzarella cheese
3/4 cup grated Parmesan cheese

Cook pasta.
Brown meat in skillet; drain.
Combine pasta, meat, sauce, and half of cheese.
Mix together and place in baking dish.
Top with rest of cheese.
Bake at 375 for 20 minutes.

Dee's Italian Chicken Marinade

1/4 cup parsley
1/4 cup basil
2 T. chopped green onion
1 T. minced garlic
2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (opt)
3/4 cup olive oil.

Cover 4 chicken breasts with marinade for 2 hours.
Cook in slow cooker on low for 4 hours.
Add a can of chicken broth and cook until chicken is tender.

Dee's Angel Chicken

Melt 1/4 cup margarine with 1 package dry Italian salad dressing

Add:
1/2 onion/chive cream cheese
1 can cream of chicken soup
1/2 cup water

Stir until smooth.

Layer baby carrots in a slow cooker.
Lay 4 chicken breasts on top of carrots.
Pour sauce over chicken.
Cook high 4-6 hours.
Serve over angel hair pasta.

Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) 60% bittersweet chocolate chips
6 T. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz) semi-sweet chocolate chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.
As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly.
Refrigerate at least 1 hour or until firm.

Preheat oven to 375.
Unwrap dough; with sharp knife, cut into 3/4-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.

Fiesta Ranch Burgers

2 egg whites, lightly beaten
1/2 cup canned diced tomatoes, drained
1/2 cup canned black beans, rinsed and drained
1 small onion, chopped
1 T. lime juice
1 to 2 T. chopped chipotle peppers in adobo sauce
1 garlic clove (minced)
1/4 tsp salt
1 1/4 lbs. lean ground turkey
1/3 cup prepared fat-free ranch salad dressing
1 T. minced fresh cilantro
5 lettuce leaves
5 hamburger buns

In a large bowl, combine the first eight ingredients.
Crumble turkey over mixture and mix well.
Shape into 5 burgers.

Broil 4 inches from the heat for 7-9 minutes on each side.
In a small bowl, combine the salad dressing and cilantro.
Serve burgers with dressing on lettuce-lined buns.

Terrific Teriyaki Burgers

1/4 cup ketchup
2 T. soy sauce
1 T. brown sugar
1 T. unsweetened crushed pineapple
1 1/2 tsp minced fresh ginger
1 garlic clove, minced
1/2 tsp sesame oil

Burgers:
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
2 T. unsweetened crushed pineapple
3/4 lb. ground beef
3/4 lb. ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices tomato

In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic, and sesame oil; set aside.

In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 T. reserved ketchup mixture.
Crumble beef and turkey over mixture and mix well.
Shape into 6 burgers.

Coat grill rack with cooking spray before starting the grill.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, brushing occasionally with remaining ketchup mixture.

Grill pineapple slices for 2-3 minutes on each side or until heated through.
Serve burgers and pineapple on buns with lettuce and tomato.

Roasted Tomato and Garlic Mayonnaise

4 plum tomatoes
3 tsp olive oil, divided
1 tsp each of dried basil, oregano, and rosemary, crushed
1/4 tsp. coarsely ground pepper
1/2 tsp salt, divided
1 whole garlic bulb
3/4 cup mayo

Preheat over to 425 degrees.
Cut tomatoes in half lengthwise; drizzle cut sides with 1 1/2 tsp oil.
Combine the herbs, pepper and 1/4 tsp salt; sprinkle over tomatoes.
Place cut side down on a baking sheet coated with cooking spray.

Remove papery out skin from garlic (do not peel or separate cloves).
Cut top off garlic bulbs.
Brush with 1/2 tsp oil.
Wrap in heavy-duty foil; place on baking sheet with tomatoes.
Bake at 425 for 15 minutes.

Turn tomatoes; drizzle with remaining oil.
Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened.
Cool for 10 minutes.

Squeeze softened garlic into a small bowl.
Chop tomatoes and add to garlic.
Stir in mayo and remaining salt until blended.

Parmesan Rice and Peas with Bacon

2 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 cup uncooked long-grain regular rice
1 can (14 oz) chicken broth
1/2 cup water
1 cup frozen baby sweet peas (from 1-lb bag), thawed
3/4 cup grated Parmesan cheese
1/8 tsp pepper

In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
Stir in onion.
Cook about 1 minute, stirring occasionally until onion is tender.

Stir in rice until well coated with bacon fat.
Stir in broth and water.
Heat to boiling; reduce heat to low.
Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.

Gently stir in peas.
Cover and cook 1 to 2 minutes or until peas are hot.
Remove from heat.
Stir in cheese and pepper.

8 servings

Hearty Pork Stew

1 1/2 lb pork boneless loin roast, trimmed of fat
3 medium carrots, cut into 1/4 inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 cups 1/2-inch cubes peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
4 cups chicken broth
1 T. chopped fresh or 1 tsp. dried sage leaves
2 tsp. chopped fresh or 3/4 tsp. dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
3 T. all-purpose flour
3 T. butter or margarine, softened

Cut pork into 1-inch cubes.
In 4- 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
Cover and cook on low heat setting 6 to 7 hours.
In small bowl, mix flour and butter; gradually stir into stew until blended.
Increase heat setting to high.
Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.

6 servings

Chicken Curry

4 skinless boneless chicken breast halves (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice

In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.

4 servings.

Skillet Chicken Parmigiana

4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup crushed croutons
1/3 cup grated Parmesan cheese
1 egg
2 T. olive oil
2 cups tomato pasta sauce (any variety)
1/2 cup shredded mozzarella cheese (2 oz)

Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness.
In shallow dish, mix bread crumbs and Parmesan cheese.
In another shallow dish, beat egg.
Dip chicken into egg, then coat with bread crumb mixture.

In 12-inch skillet, heat oil over medium heat.
Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
Pour pasta sauce around chicken in skillet; heat until hot.
Sprinkle mozzarella cheese over chicken.

4 servings

Minestrone Soup

1 can (28 oz) whole tomatoes, undrained
1 can (15 to 16 oz) great northern beans, undrained
1 can (15 to 16 oz) kidney beans, undrained
1 can (15.25 oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cups water
1 tsp. Italian seasoning
2 vegetable bouillon cubes
1 clove garlic, finely chopped
Grated Parmesan cheese, if desired.

In 4-quart Duth over, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender.
Serve with cheese.

6 servings.

Chicken and Noodles Skillet

1 T. vegetable oil
1 lb boneless skinless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts (from 1-lb bag)
1 cup uncooked egg noodles (2 oz)
1 can (14 oz) chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
Chopped fresh parsley, if desired

In 12-inch nonstick skillet, heat oil over medium-high heat.
Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.

Stir in remaining ingredients except parsley.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.
Sprinkle with parsley.

Servings: 4

Eggnog Dip

Serve as dip with fresh fruit or drizzle over cake.

1 1/2 cup eggnog
2 T. cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 T. sugar
Assorted fruit and pound cake cubes

In saucepan, combine eggnog and corn starch until smooth.
Bring to boil; boil and stir 2 minutes.

Remove from heat; stir in sour cream; cool completely.

In small mixing bowl, beat whipping cream and sugar until stiff peaks form.
Fold into eggnog mixture with rum extract if desired.

Cover and refrigerate overnight.
Serve dip with fruit and cake.

Yield: 2 1/2 cups.

Parslied Potatoes

1 1/2 lbs small red potatoes.
1 T. oil
1 med onion chopped
1 clove garlic
1 cup chicken broth
1 cup chopped parsley, divided
Pepper

Peel a strip of skin from around the middle or each potato.
Place in cold water.

Heat large skillet over med-high, add oil.
Saute onion and garlic 5 minutes or until tender.
Add broth and 3/4 cup parsley.
Mix well. Boil.

Place potatoes in single layer in skillet.
Return to boil; reduce heat; simmer covered 10 minutes or until tender.

Remove potatoes with slotted spoon to serving bowl.
Add pepper to skillet, stir.
Pour sauce over potatoes.
Sprinkle with remaining parsley.

Serves 6.

Elegant Chocolate Cake

1 1/2 cups unbleached white flour
1/3 cup organic baking cocoa
1 tsp. baking soda
1 cup sugar
1/2 cup canola oil
1 cup cold water
2 tsp. pure vanilla extract
2 T. cider vinegar

Preheat over to 375 degrees.
Sift together flour, baking cocoa, soda and sugar directly into a 9-inch round or 8 inch square pan.

In bowl, blend oil, water and vanilla and pour into pan.
With fork or whisk, mix batter until smooth.
Add vinegar and stir quickly.
There will be pale swirls in batter as baking soda and vinegar react.
Stir just until vinegar is evenly distributed throughout batter.

Bake 25-30 minutes.

Primavera Ravioli Bake

1 bag (25 oz) frozen Italian sausage-filled ravioli
1 bag (14 oz) frozen broccoli florets
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1 jar (1 lb) Alfredo pasta sauce
3/4 cup milk
1/2 tsp Italian seasoning
1 cup Parmesan croutons, crushed

Heat over to 350 degrees. Spray 13x9 (3-quart) glass baking dish with cooking spray.
Spread frozen ravioli in baking dish.
Top with remaining ingredients except croutons; mix slightly to coat ravioli.
Cover baking dish with foil.

Bake 50 minutes; stir.
Sprinkly with croutons.
Bake uncovered 10 to 15 minutes longer or until bubbly around edges and thoroughly heated.

Baked Chicken Dijon

3 cups uncooked farfalle (bow-tie) pasta (6 oz.)
2 cups frozen broccoli cuts (from 1 lb bag)
2 cups cubed cooked chicken
1/3 cup diced roasted red bell peppers (from 7-oz jar)
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
1/3 cup chicken broth
3 T. Dijon mustard
1 T. finely chopped onion
1/2 cup shredded Parmesan cheese

Heat over to 375 degrees.
Spray 2 1/2 quart casserole with cooking spray.
Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking.
Drain pasta and broccoli.

Meanwhile, in casserole, mix chicken and bell peppers.
In small bowl, mix soup, broth, mustard and onion; stir into chicken mixture.
Stir in pasta and broccoli.
Sprinkle with cheese.

Cover and bake about 30 minutes or until hot in center and cheese is melted.

Cheesy Tater-topped Chicken Casserole

1 bag (24 oz) frozen broccoli, carrots, cauliflower and cheesed flavored sauce (Green Giant)
2 cups diced chicken
4 medium green onions, chopped (1/4 cup)
4 cups frozen potato nuggets (from 2 lb bag)
1/2 cup finely shredded Cheddar cheese

Heat oven to 375 degrees.
In ungreased 11x7 inch (2-quart) glass baking dish, place broccoli, carrots, cauliflower and cheese sauce.
Microwave uncovered on high 3 to 5 minutes, stirring once, until thawed.
Stir well until cheese sauce is melted.

Stir chicken and 3 T. of the onions into vegetable-cheese mixture.
Top with frozen potato nuggets.

Bake uncovered 40 to 45 minutes or until bubbly around edges and potato nuggets are golden brown.
Sprinkle with cheese and remaining 1 T. onion.
Bake 5 to 10 minutes longer or until cheese is melted.

Sesame Green Beans

1 lb fresh green beans
2 tsp. sesame seed
1 T. rice vinegar
1 T. reduced-sodium soy sauce
1 tsp. sugar
1/2 tsp. crushed red pepper flakes.

In 2-quart saucepan, heat 1 inch water to boiling.
Add beans.
Boil uncovered 5 minutes.
Cover and boil 3 to 5 minutes longer or until crisp-tender.

Meanwhile, in ungreased 8-inch skillet, heat sesame seed over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Stir in remaining ingredients; heat through.

Drain beans.
Pour sauce over beans; toss until evenly coated.

Warm Caramelized Vegetables

2 lb small red potatoes, cut into 1-inch pieces
1/2 tsp. salt
1 lb asparagus, cut into 2-inch pieces
1/3 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 tsp. salt
Freshly ground pepper, if desired.

In 3-quart saucepan, heat 1 inch water to boiling.
Add potatoes and 1/2 teaspoon salt.
Heat to boiling; reduce heat to medium.
Cover and cook about 12 minutes or until tender.
Drain and return to saucepan.

Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling.
Add asparagus.

Heat to boiling; reduce heat to medium.

Cover and cook about 5 minutes or until crisp-tender.

Drain and add to potatoes.

While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat.

Cook onion in butter about 5 minutes, stirring occasionally, until golden brown.

Stir in vinegar, brown sugar and 1/4 teaspoon salt.

Pour onion mixture over potatoes and asparagus; stir until coated.

Sprinkle with pepper.

Pesto-stuffed Steaks

2 beef rib eye steaks, 1 1/2 inches thick (about 2 lbs)
1/4 cup refrigerated basil pesto (from 7 oz container)
2 T. finely shredded Parmesan cheese
1 T olive or vegetable oil.

Heat coals or gas grill for direct heat.
Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
In small bowl, mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
Drizzle oil over beef.
Cover and grill beef over medium heat 12 to 14 minutes for medium doneness, turning once.
To serve, cut beef into thick strips.

Taco Barbecue Chicken

2 T. taco seasoning mix (from 1.25 oz envelope)
1 tsp. dried oregano leaves
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 T. olive or vegetable oil
1/2 barbecue sauce
1/4 cup chili sauce
1 tsp. ground cumin

Heat closed medium-size grill for 5 minutes.
In shallow bowl, mix taco seasoning mix and oregano.
Brush chicken with oil; coat with taco seasoning mix.
Place chicken on grill. Close grill.
Grill 4 to 6 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Meanwhile, in 1 quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally.
Serve sauce with chicken.

Strawberry Bread

3 cups flour
2 cups sugar
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 cups oil
2 10 oz. frozen strawberries (sweet, thawed)

Mix dry ingredients in large bowl.
Make a well in the center and add wet ingredients.
Blend well.
Pour into well-greased and floured loaf pans.
Bake 350 degrees for 45-60 minutes.

Shredded Chicken Tacos

4 chicken breasts
1/3 cup salsa
Sprinkle cumin on chicken
1 can stewed tomatoes
1/4 cup cilantro chopped

Put in crockpot - cook until chicken will shred (about 6 hours).
When done, shred chicken with fork or mixer.
Boil off liquid.
serve with cheese on tortilla shell folded in half.

Mom's Tacos

Brown hamburger with 1/2 onion
Diced tomato (1 can)
Jar of Ortega salsa or 2
Salt and pepper

Simmer 1 hour with lid
Remove lid and simmer until dry

* heat oil until almost smoking

Grammie Rosie's Brownies

Preheat oven to 350
Put 1 stick of butter and 2/3 cup cocoa in large glass bowl.
Microwave covered for one minute or until butter is melted.
Stir to blend cocoa.

Add 2 cups sugar. Stir to blend.

Add 4 eggs and 1 t. vanilla. Stir again until all eggs are blended and the batter is kind of fluffy.

Add 1 1/3 cups flour, 1/2 t. salt and 1 t. baking powder. Mix until no more white shows.

Pour into 9x13 baking dish that has been lightly sprayed with Pam.

Bake 25 minutes until just done. Check with toothpick. There should not be wet batter on the toothpick, but crumbs are ok. Cook with raised trivet or cold burner. Cut after cooled.

Pepperoni Pizza Chili

1 large can Hunts four cheese
1 Classico four cheese bottle
2 cans red kidney beans
1 can white kidney beans
1 can black beans
2 lbs. ground beef (add fennel)
3 tsp. Italian seasoning
2 cups water
8 oz. sliced pepperoni
1 whole green pepper chopped
1/2 red bell pepper chopped
Shredded mozzarella cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain.
Stir in beans, sauce, water, pepperoni, peppers, seasoning, salt.
Bring to a boil.
reduce heat; simmer uncovered for 30 minutes or until chili reaches desired thickness.
Sprinkle with cheese.

Pepperoni Pizza Loaf ABM

3/4 cup water
1/2 cup finely chopped pepperoni
1/4 cup chopped green pepper
2 T. olive oil
1 T. tomato paste
3 cups bread flour
1/4 cup grated Parmesan
2 tsp. sugar
1 tsp. fennel seed, crushed
1/s tsp. salt
1 tsp . active dry yeast

Select "Basic White" bread cycle
Store in fridge
Makes up to 16 servings

Best BLT (Spanglish)

Toasted
Mayo one slice with tomato
Salt
Layered bacon

Egg fried over bacon
Lettuce
Cheese on one slice broiled
Cut in half

Rustic country load bread
Monterey jack cheese

Lavender Nectarine Blueberry Cobbler

Serving: 6
Cook time: 40 minutes

4 cups firm ripe nectarines in 3/4 inch slices
1 1/2 - 2 cups fresh blueberries
5 T. vanilla sugar
1 1/2 tsp. dried lavender flower buds
2 T. flour

Topping:
2 cups flour
1/4 cup sugar
1 T. baking powder
1/2 tsp. salt
6 T. unsalted butter, chilled (microwave 15 seconds, mash, 10 more seconds, mash)
1 large egg
2/3 cup whole milk

Preheat oven to 375 degrees.
In large bowl combine nectarines, blueberries, vanilla sugar, and lavendar.
Taste for sweetness.
Stir in flour.

Pour filling into a 2.5 quart ceramic baking dish. Set aside.

In large bowl whisk together flour, sugar, baking powder, and salt.
Cut into the cold butter.
Combine the milk and egg and stir into flour mixture to form soft dough.

Spoor or shape rounds of dough and place on top of fruit.
Cover the entire top with dough but leave spaces for fruit to bubble up.

Bake 40 minutes at 375 degrees or until top is lightly brown and berries bubble through

Paul's Oatmeal Fudge Bars

1/2 cup melted margarine
1 cup brown sugar
1 egg
1 tsp. baking soda
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
2 cups oats

Combine ingredients to create crust. Line pan with crust reserving about 1/3 for topping.

6 oz. semi-sweet chocolate chips
1 T. margarine
1 can sweetened condensed milk
1/4 tsp salt.
1/2 cup nuts (optional)
1 tsp. vanilla

Melt ingredients together in a saucepan, stirring constantly.
Pour melted chocolate over oatmeal crust.
Top with globs of reserved oatmeal crust mix.

350 degrees for 25-30 minutes

Coconut Curry

1 medium onion chopped
2 cloves garlic, crushed

1 lb. boneless chicken breasts, chopped

A bit of chopped cauliflower (optional)

2 Bay leaves

Some fresh basil or a dash or two of dried basil

Chopped carrots or baby carrots

1 potato chopped

1 yam chopped

A few scrapes of fresh ginger

3 tsps. yellow curry powder

1 tsp. garlic salt

1/2 tsp. cayenne

1 14 oz can unsweetened coconut milk

1/3 cup chicken stock or water

Salt and pepper to taste

1/3 cup brown sugar

1 lime cut in half

Heat glob of olive oil in skillet over medium.Stir in onion and garlic. Cook until tender.
Mix in chicken and cook 10 minutes or until juices run clear.
Mix vegetables, curry, garlic, salt to skillet.
Pour in coconut milk and stock.
Add other spices or ingredients.
Squeeze juice of lime halves into skillet.
Reduce heat to low and cover.
Continue cooking 30 minutes (or up to an hour for more flavor), stirring occasionally

Bierrocks

Original Recipe
1 cup chopped onions
1 lb. hamburger or sausage
1/2 a cabbage
Brown beef and onions.
Add cabbage.
Wilt cabbage and salt and pepper.
Add 2 gloves garlic (optional)

Italian Style
5 large Italian sausage links cut/diced OR 1 lb to 1.3 lbs bulk Italian sausage
1/3 head of cabbage
Basil and oregano to season
Lots of minced garilc
1/4 to 1/2 an onion
Mozzarella cheese shredded


Use frozen dough loaf or pizza dough (http://rachelsmartsrecipes.blogspot.com/search/label/pizza)
Roll dough 1/4 inch thick
Cut 6 squares.
Fill with about 2 T.
Greased pan.
Rise 20 minutes.
Bake 20 minutes at 350 degrees.

Dad's Oatmeal Cookies

3/4 cup butter or margarine
1/4 cup vegetable shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon (heaping)
1/2 tsp. salt
3 cups oats

Preheat oven to 350 degrees.
Grease baking sheet.
Cream butter, shortening and sugars until light and fluffy.
Mix in eggs and vanilla.

Combine flour, baking powder, cinnamon and salt.
Add to creamed mixture.
Blend thoroughly.
Stir in oats.
Drop by level tablespoons 2 inches apart onto baking sheet.
Bake 11-13 minutes or until bottoms are lightly browned.
Let cool 1 minute before removing from baking sheet.

Herb butter

Thyme
Rosemary
Parsley
Chives
Sage

Southwest Turkey Burgers

Ground turkey (and mix chicken)
Garlic
Jalapeno
Onion (shallot)
Cilantro
Thyme
Cumin
Red bell pepper
Salt
Turkey bacon
Pepper jack cheese
Romaine lettuce
Cool buns
Ortega chillies

Sundried tomato or relish mayo (http://rachelsmartsrecipes.blogspot.com/2009/12/roasted-tomato-and-garlic-mayonnaise.html)

Sweet Pork Tacos (Melissa Holmes)

2-3 lbs. pork shoulder roast
1 cup brown sugar
4 oz can green diced chillies

Cook low in crockpot 7 hours.
Taste for sweetness. You'll probably need to add about a 1/2 cup more brown sugar.
Shred and cook in juices 1 more hour.

Great with homemade tortillas (http://rachelsmartsrecipes.blogspot.com/2009/12/homemade-tortillas-melissa-holmes.html)

Homemade tortillas (Melissa Holmes)

4 cups flour
1 tsp. salt

1/3 cup veg. oil

1 1/3 cup warm water

Knead/mix.

Roll individual sized tortillas with rolling pin.

Warm skillet over med-low heat. Do NOT add oil to pan. Warm tortillas until solid white with no "translucent" spots.

Serve warm!

Thai Lettuce Wraps

This is Paul's favorite meal! Your taste buds will dance!

Saute minced garlic and ginger
Dice chicken
Saute in a bit of sesame oil and soy sauce.
Wait until halfway done, then add diced green onion.
Cook through.
Add crumbled tofu.
Add Thai peanut sauce.
Heat through.

Garnish with fresh cilantro and squeezed lime. Top with Sweet Thai Chili Sauce - optional

The best lettuce to use is called "Butter Lettuce" as it is sweet, mild, and perfectly shaped like a little bowl. You can usually find butter lettuce in the produce isle as "Living Lettuce" still connected to it's roots and protected in a plastic package.

Paul's "Scripture Cookies" (Oatmeal Raisin)

Beat together:
3/4 cup butter
1/3 cup milk
1 1/2 cups sugar
2 eggs

Mix in:
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 cups oats
1 cup raisins

Bake at 350 for 15 minutes. Also good without raisins.

Pizza dough

Important: Put all wet ingredients in first (including salt), then dry ingredients. Yeast goes in last. Do not stir.

3/4 cup milk
1/4 cup plus 2 T. water
1 1/2 T. olive oil
1 tsp. salt
3 cups All purpose flour
2 tsp. yeast

Put in bread machine and select option 10.

Makes 2 12 inch or 1 15x10 inch

Coconut Smoothie (Wynn)

Banana
Cocoa powder (hot chocolate)
Cream
Coco Lopez cream of coconut can

Rachel's Famous Dinner Rolls

1 cup water
2 T. butter or margrine, softened
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 t. salt
3 t. active dry yeast

Measure carefully, placing all ingredients in bread machine in order recommended by manufacturer.
Select Dough/Manual cycle.

When cycle is complete, remove dough from pan with lightly floured hands.
Cover and let rest 10 minutes on lightly floured surface.
Grease large cookie sheet.
Divide dough into 15 equal pieces.
Shape each piece into a ball.
Place 2 inches apart on cookie sheet.
Cover and let rise in warm place 30 to 40 minutes or until double.
Dough is ready if indentation remains when touched.

Heat oven to 375 degrees.
We Bake 'em 11 minutes exactly. (11 to 15 minutes, depending on oven)
Brush tops with melted butter.
Serve warm or cool on wire rack.

Notes: If you like rolls that are golden on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together.

Salad with fruit (Panera Bakery)

Romaine
Strawberries
Pears
Blueberries
Mandarin oranges
Lemon poppyseed dressing (http://rachelsmartsrecipes.blogspot.com/2009/12/lemon-poppy-seed-dressing.html)

Lemon Poppy Seed Dressing

1/2 cup sugar
1/3 cup lemon juice
2/3 cup oil
2 tsp. finely chopped onion
1 tsp. honey Dijon mustard
1/2 tsp. salt
1 Tbsp. poppy seed (or just 1 tsp.)

Shake.

Chinese Chicken Salad (California Chicken Cafe)

Romaine
Shredded carrot
Chopped almonds
Diced chicken
Crunchy Chinese noodles
Corkscrew pasta (large)
Green onions
Mandarin oranges
Pepper to taste

Baked Pineapple

1 20 oz. can unsweetened pineapple chunks
3 T. white sugar
6 T. butter, melted
3 T. flour
5 oz. cheddar shredded
25 crackers
Cranberries optional
Butter melted pecans optional

Preheat oven to 350 degrees.
Drain pineapple reserving 3 T. juice.
Mix with whisk flour and butter.
Add sugar and juice.
Combine pineapple and cheese into mixture. Mix well.
Add cranberries (optional).
Spoon mixture into buttered 1.5 quart dish.
Top with cracker crumbs and butter melted pecans (optional).

Bake 350 degrees for 30 minutes or until bubbly.