Fluffy Chocolate Chip Cookies

This is the recipe I usually make using butter for half the shortening.  You have to have butter in chocolate chip cookies!  So, you have to adjust the flour or the cookies will be flatter than a pancake. I also a mix semi-sweet and milk chocolate chips – I just love milk chocolate!

3 cups flour (instead of the orig recipe’s 2-1/4 C)                              

 ¾ cup brown sugar

1 tsp baking soda                                                                             

1 tsp vanilla extract

1 tsp salt                                                                                             
2 eggs

½ cup shortening (orig recipe calls for 1 C shortening)     

12 oz package chocolate chips (I use half milk and half semi-sweet chocolate chips – a cup each; white chips are good too!)

½ cup butter (a must)   

¾ cup granulated sugar                                                                 

1 cup chopped nuts (optional)                                                                                                                 

                                                                                               

In small bowl combine, flour, baking soda and salt.  Set aside.  Combine shortening, butter, sugars and vanilla; beat until creamy.  Beat in eggs.  Gradually add flour mixture.  Stir in chocolate chips.   Stir in nuts if used.  Drop by teaspoonful (or use your handy-dandy cookie dough scooper) onto ungreased cookie sheet.   (Or use parchment paper; it’s slick!)  Bake at 375 degrees for 9-11 minutes.  Do not over bake.

Note from original recipe:  “I like this recipe with different flavor combinations like butterscotch chips, chopped pecans and coconut or chocolate and peanut butter chips with or without nuts.)”  Go Wild!

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies

3/4 c. butter
1 c. brown sugar
 1/2 c sugar
 1 egg
 1 tsp. vanilla
 1 tsp. salt
 1 tsp cinnamon
 1 tsp. baking soda
 1/2 tsp. clove
 1-2 c. flour
 3 c. oats
 1 c. mashed bananas

 Mix butter, eggs sugars and bananas. Then add dry ingredients. Bake at 350 degrees for 10-12 minutes.

Carmelitta Bars

Carmelitta Bars

1 c. butter
 2 c. brown sugar
 2 eggs
 1 tsp. vanilla
 1 tsp. baking soda
 1 tsp. salt
 2 1/2 flour
 3 c. oats
 chocolate chips
 Litehouse Carmel Apple Dip

 Mix butter, sugar, eggs, vanilla, soda, salt flour and oats together. Add in about a cup or more of chocolate chips. Spread 3/4 of the cookie mixture on a greased 12*9 baking dish. Then spread the Carmel dip over the cookie batter and place the remaining cookie batter on top. Your fingers are going to get a little messy, but don't worry you can lick them right off.

 Bake at 350 degrees for 20 minutes.

Best Sugar Cookies Ever

Sugar Cookies

1 c. shortening
2 c. sugar
3 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp vanilla
4 to 5 c. flour

Mix all ingredients together in order as listed. I like to refrigerate the dough for a little while, but it is not necessary. Roll dough out and cut into shapes. Bake at 350 degrees for 6 minutes.

Stromboli

Stromboli

 1 loaf of Rhodes Bread
 Mustard
 Cheese
 Pepperoni
 1 Pkg. Dry Italian Dressing Mix

 Let bread thaw out and rise. Roll out the dough into long rectangle. Spread half of the dough with a thin layer of mustard. Place cheese and pepperoni on top of the mustard(or any pizza toppings you like) Fold the top half over and then using your fingers pinch the 2 sides together, sealing the stromboli. Sprinkle the top with a little water and then sprinkle 1/2 the Italian seasoning on top.

 Bake at 350 degrees for 20-25 minutes or golden brown. Cut into pieces and dip into your choice of pizza sauce.

Bulgogi (Korean Beef)

Bulgogi (Korean Beef)

Marinade

5 Tbsp Soy Sauce
4 Tbsp Sugar or Honey
2-3 cloves fresh minced Garlic
5 stalks green onion, chopped finely (you can also use dried onion)
2 Tbsp. sesame seeds
1 Tbsp. black pepper
2 Lbs. Beef sirloin, sliced paper thin

 Slice beef into paper thin pieces. Mix all ingredients together and put in a ziploc bag. Let the meat marinate for at least 1/2 hour, taste better if it can marinate longer. Cook meat on the stove top in a Wok or frying pan and then serve over rice.

Chicken and Rice

Chicken and Rice

2-3 Chicken Breast
1 can of Cream of Chicken Soup
2 1/2 Tbsp. dried onions
1 Tbsp. parsley
1 tsp. Salt
1/8 tsp. Thyme
1/2 tsp. celery flakes
1 2/3 cups water
2 cups Minute Rice

Brown Chicken. Place all other ingredients in a pot and bring to a boil. Place 2 c. minute rice in 12*9 baking dish and stir in soup mix. Add the chicken on top and sprinkle with paprika. Cover with foil and bake for 30 minutes @ 350 degrees.

Creamy Italian Crock-pot Chicken

Creamy Italian Crock-pot Chicken

2 cans of Cream of Chicken Soup
1 8oz Package of cream Cheese
3/4 cup of water
1 Package Dry Italian Dressing Mix
3-4 Chicken Breast

Place chicken in Crock pot and sprinkle with half of the Italian dressing.
Mix soup, cream cheese and water and pour on top of the chicken. Sprinkle with the remaining Dressing mix. Cover and cook on low for 5-6 hours or high for 3-4 hours. Remove and shred chicken. Return chicken to crock pot until ready to serve over rice or noodles.

Natalie's Creamy Tomato Pasta Sauce

2 tablespoons olive oil

1 onion, diced

1 clove garlic, minced

1 can Italian-style diced tomatoes, undrained

1 tablespoon dried basil

3/4 teaspoon white sugar

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup heavy cream

1 tablespoon butter

Directions

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to a boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in cream and butter. Reduce heat and simmer 5 more minutes. Serve over your favorite pasta.

Natalie's Grilled Pizza with Herb Oil

1 teaspoon sugar

1 packet active dry yeast

2 teaspoons extra-virgin olive oil, plus more for bowl and brushing

course salt and ground pepper

2 1/4 cups flour, plus more for work surface

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered up to 2 days, or freeze, up to 1 month.) Let rest 15 minutes before using. 

4. Set up a grill with head source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

5. On a lightly foured work surface, stretch or roll 1 piece of dough into a 10-inch-long oval or desired shape. Brush one side lightly with Herb Oil or olive oil and season with coarse salt and ground pepper.

6. Using your hands, place dough, oiled side down, directly over heat source. Brush dough with Herb Oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

7. Top with desired cheese and toppings; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

8. You can also cook this dough in a cast iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500 degree oven.

Herb Oil

In a small saucepan, bring 1 sliced garlic clove, 2 teaspoons minced fresh rosemary leaves, and 1/2 cup extra-virgin olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl. Refrigerate up to 5 days.

Natalie's Idaho Scotch-n-Sodas

fresh lime wedges

vanilla

sugar

Sprite

maraschino cherries

ice

Directions

Add ice to your glass and squeeze 3 lime wedges into it, then add a splash of vanilla and three spoons of sugar. Pour Sprite to fill glass and stir together. Top with a cherry.

Basic Artisan Bread

3 c. lukewarm water

1 1/2 Tbsp. granulated yeast (2 packets)

1 1/2 Tbsp. coarse salt

6 1/2 cups unsifted, all-purpose white flour

Cornmeal for surface where it will raise

This recipe makes (4) 1 lb. loaves.

The water should be just warm.  Add the yeast and salt to the water in a 5 quart,  resealable plastic food container.  Mix in the flour.  Add all of the flour at once.  Don't compress the flour, just gently scoop, and flatten the top with a knife.  Mix with a Danish Dough Whisk (totally the best tool for this).  Don't knead.  You're finished mixing when everything is uniformly moist, without dry patches.  Cover with a lid (not airtight).  

Allow mixture to rise at room temperature until it begins to collapse, usually about 2 hrs.  (Any where from 2-5 hours.  You can use part of the dough any time after this point. Place any portion not used into refrigerator, with lid on, but not airtight.  Dough will keep for up to 14 days.

Before baking: Prepare surface on which the dough will raise by sprinkling liberally with cornmeal.  This surface should be something from which the raised dough can easily slide onto baking stone in the oven.

Sprinkle the surface of the refrigerated dough with flour.  Cut off a 1 lb. (softball sized) piece of dough. Add more flour as needed to keep from sticking to your hands.  Form into a ball, until the top looks nice and smooth. Place on the corn-mealed surface to raise for 15-30 minutes.

To bake: Preheat oven to 450 degrees WITH baking stone inside on middle rack.  Place an empty broiler tray for holding water on lower oven rack.  Dust top of raised dough with flour, and slice 1/4 inch deep slits in top with a serrated knife.  Quickly, slide the dough onto the baking stone, then carefully pour about 1 cup hot water from tap into broiler tray, then close oven door to trap steam.  Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool on wire rack.

Butter- Rich Rolls

1 c. water
1 large egg
3 1/4 c. bread flour
4 Tbsp. Sugar
1 tsp. Salt
3 Tbsp. dry milk
1/4 c. butter
1 1/2 tsp. Active Dry Yeast or 2 tsp. Rapid Rise Yeast (for faster dough)

Egg glaze:
1 large egg, beaten
4 tsp. water

Place ingredients into bread maker in the order listed.  Select dough setting.  When machine completes cycle, butter your hands, and tear portions of dough and form into balls.  I like to put the dough balls relatively close together, so that they are connected after they rise and bake, but it works fine with them separate as well.  Brush egg glaze generously over the dough before baking.  Bake at 375 degrees for 10-15 minutes.

Dad's Left-Over's Concoction

Open refrigerator.

Size up what's in there.  (Meats, veggies, sauces, cheeses, etc.)

Heat butter in a pan.  Saute refrigerator goods.  Add cooked spaghetti noodles.  Crack eggs, and pour over sautéed mixture, add salt and pepper to taste.  Cook until eggs are done, sprinkle grated cheese over it, and serve when cheese is melted.

Mashed Potatoes

Place in pot:

Several white (Russet) potatoes, peeled and cut into 1 1/2 inch chunks.

1/2 an onion, chopped

Cover with salted (about 1 Tbsp) water, and boil until fork tender (about 10-20 minutes).  Remove from heat, drain water.  Mash up.  Add butter (quite a bit).  Add evaporated milk until desired consistency.

Sweet and Sour Chicken Wraps

1 c. chopped, cooked chicken (or 1 can)

2 Tbsp. chopped green onions, including tops

1 Tbsp. crushed, canned pineapple

2 Tbsp. honey

1 Tbsp. soy sauce

2 tsp. mustard

1   8 oz. can crescent rolls

1 egg, beaten

2 tsp sesame seeds, toasted

Heat oven to 375 degrees.

In a small bowl, combine chicken, green onions, pineapple, and mix well.  In a smaller bowl, combine honey, soy sauce, mustard, and blend well.  Pour sauce over chicken.  Stir to coat.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Cut each rectangle in 1/2, creating two equal squares per rectangle.  Spoon 1 rounded Tbsp of chicken filling into center of each square.  Pull 4 corners of dough to center of filling.  Pinch seams to seal.  Brush wraps with egg, and sprinkle with sesame seeds. Place on ungreased cookie sheet, and bake 10-15 minutes, or until golden brown.  

(This dish is still yummy, even if you don't do the beaten egg, and toasted sesame seeds.)

Ham Chowder

2 c. diced potatoes

1 c. diced celery

1 c. chopped onion

1 lb ham, diced

1 1/2 tsp. salt

3/4 c. butter

3/4 c. flour

4 c. milk

pepper or seasoning to taste

Put all veggies in a saucepan, cover with water (can add 2 chicken bullion cubes), simmer until veggies are tender.  In a separate pan, melt butter, add flour, salt and milk and whisk.  When thickened, add drained and cooked veggies (can add some of veggie broth to thin soup).  Add ham and heat.  Do not boil.  Season as desired.

Chicken Stroganoff

2-3 boneless, skinless chicken breasts

1/3 cups butter, melted

1 packet italian dressing mix

8 oz. cream cheese, softened

1 cup milk

1 small can cream of mushroom soup

Combine chicken, butter, and dressing packet in a slow cooker.  Cook in slow cooker on high for 2 1/2 hours.  Mix cream cheese, milk, and soup in a bowl.  Take chicken out and shred or cut up.  Put back in slow cooker.  Pour cream cheese mixture over chicken.  Stir.  Cook for an additional 30 minutes.

Serve over rice or pasta.

Balsamic Chicken with Noodles and Feta

In a saucepan over medium-high heat, stir and bring to a boil:

1 cup balsamic vinegar

1 1/2 cups sugar

Boil for a few minutes to thicken.  This is your yummy syrup.

Saute in olive oil:

1 lb. chicken breasts or chicken tenders

season with:

salt

pepper

garlic

basil

Boil noodles of choice according to directions (spaghetti, bowtie, whatever you have on hand.) 

Right before your chicken is fully cooked, add a couple of spoonfuls of your syrup to the chicken and stir it around.

To serve, place the noodles on a plate, put your chicken on top and douse with your yummy syrup.  Top with feta cheese, or goat cheese.

Pumpkin Cookies

1/2 c. butter

1 1/2 c. sugar

2 eggs

1 c. pumpkin

2 1/2 c. flour

1 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 tsp. vanilla

1 tsp. nutmeg

1 tsp. cinnamon

chocolate chips

Cream butter and sugar until fluffy.  Add eggs and mix well.  Stir dry ingredients together and add alternately with pumpkin to creamed mixture.  Add vanilla.  Add chocolate chips.  Drop by teaspoonfuls, or tablespoonfuls onto a lightly greased cookie sheet.  Bake at 375 degrees for 10-12 minutes.

Chex Muddy Buddies

9 cups Chex cereal (any variety, but I prefer corn)

1 package (1 cup) semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter

1 tsp. vanilla

1 1/2 cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter, and butter in medium microwaveable bowl on High 1 minute; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour over cereal in bowl, stirring until evenly coated.  Pour into large plastic food-storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (if it lasts that long.)

Note: micowaves cook differently, so times are approximate.

Peach Cobbler

Cream together:

1/2 c. soft butter

1 c. sugar

Sift together:

2 c. flour

4 tsp. baking powder

1/2 tsp. salt

Mix together, alternating with 1 cup milk.  Beat until smooth.  Drain 2 cans of peaches, saving 2 cups of the juice.  Put batter in pan, spoon peaches on top of the batter, then pour juice over all.  Sprinkle sugar on top.

Bake 375 degrees for 40-45 minutes.  Should be golden brown.

Simple No-bake Cheesecake

8 oz. cream cheese

1 can sweetened condensed milk

1/3 c. lemon juice

1 tsp. vanilla

Beat cream cheese.  Add condensed milk and blend well.  Blend in lemon juice and vanilla.  Pour into a graham cracker crust and chill until set.  Top with fruit and serve.

Christmas Morning Crepes

These crepes, served with sliced strawberries in sugar, cream cheese-and-powdered sugar spread, and whip cream, are the Merrell family traditional Christmas breakfast.  (Somehow, we manage to sneak some in throughout the year as well!)

6 eggs
1 1/2 - 2 c. milk (we usually use 1 3/4 c.)
1 tsp. salt
1 Tbsp. sugar
1/2 - 1 c. flour (we usually use 3/4 c.)

Cook on medium (or a little lower), turning once when the edges look dry.  If cooked at too high of a temperature, or too fast, it will fracture and tear as it is turned.

Refried Bean Soup

This soup looks ugly, but tastes great.
1/2 cup minced onion
1/3 cup water
2 16 oz cans of refried beans
1 3/4 cups broth
2 cups frozen corn
1/2 cup salsa
1/2 teaspoon cumin
Several twists of freshly ground pepper
Dash or two of Tabasco Sauce
Chopped fresh cilantro

Place the onion and water in a saucepan. Cook, stirring, until the onion is soft, about 4 minutes. Add the beans and broth. Stir well until souplike. Add the corn, salsa, cumin, and pepper. Cook, stirring occasionally, for 5 or 6 minutes, until heated through. Add the Tabasco Sauce at taste. Garnish with cilantro. Serve with grated cheese and tortilla chips.

Speedy International Stew

2 14.5 oz cans petite diced tomatoes
2 15 oz can S&W Caribbean or Cuban Back Beans
1 16 oz. can corn, drained.

Combine in saucepan and heat over medium heat about five minutes until warm. Serve with grated cheese and/or sour cream and tortilla chips.

Whole Wheat Bread

(This recipe can be made with 100% white flour as well)

Makes 6 loaves.

1. Turn on oven to lowest setting (170 degrees)
2. In a medium sized bowl, put 3/4 cup warm water, 1 t. honey or sugar, 3 T. yeast. Set the bowl in a warm place.
3. Grind wheat (18-20 cups)
4. When the oven reaches temperature turn it off.
5. In a large mixer, add s6 cups water, 2 T. salt, 1/3 cup oil, 1/3 cup honey or sugar, 1 egg, and 3 cups white flour. Mix on low.
6. Add 7 cups whole wheat flour, one cup at a time.
7. Add the yeast mixture.
8. Add 4 more cups whole wheat flour. Let mix for 5 minutes.
9. Turn up mixer to high. Add 4 cups whole wheat flour, then stop the mixer and check to see of the dough is sticky. If it is, add another cup, mix and check again. Add one more cup if still sticky.
10. Mix for 5 more minutes.
11. Turn the mixer off, loosen the lid if it's a Bosch or cover the bowl with a towel otherwise. Let rise for 15-20 minutes, or until double.
12. Push the dough down and turn the mixer on high again and mix for 8 minutes.
13. Sanitize counter. Grease pans.
14. After 8 minutes, check to make sure the dough is not sticky. (If it is slowly add more flour) otherwise, take the dough out and divide into six loaves.
15. Put the dough into the pans and place in the warm oven to rise for 15-20 minutes. The dough should be at least raised to the level of the edge of the pan, preferably a little higher.
16. Turn on the oven and bake for 28 minutes. Start the time when you turn on the oven. (If your bread is too dark on top, bake it at a lower level in the oven next time).
17. Cool out of the pans on a wire rack and butter tops.

Refried Beans

5 cups pinto beans, rinsed well
11 cups water
2 tablespoons salt
1/2 cup dried onion
2 tablespoons garlic

Combine all ingredients in a crock pot and cook for 5 hours on high or on the stove for three hours (bring the water to a boil first, then turn down and simmer). When the beans are soft and the water is level with the beans, then mash. You can remove water if needed. I like to use an immersible stick blender to blend the beans right in the crock pot. Stir in 1-2 cups grated cheese. Add one can diced green chili's (optional). You can serve immediately or leave the beans on low or warm for 20-30  minutes to thicken. 

Fresh Pumpkin Pie

3 eggs
2 cups pureed pumpkin*
1 cup sugar
1 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt

Combine all ingredients in a large bowl. Mix with a spoon or on low with a mixer. Mix until well blended. Pour into a 9" unbaked pie shell and bake 45 minutes at 375 degrees. Pie is done when filling is set and knife inserted in the center comes out clean.

*To prepare fresh pumpkin for pies, breads, etc.: Cut pumpkin in half. Remove the seeds and place the cut halves on a cookie sheet. In the oven bake at 350 degrees for 20-40 minutes. It is done when the skin begins to turn brown and you can easily push a fork into it. Scoop the flesh out of the skin when cool and either puree it or mash it with a potato masher. This freezes well.

Hollee's Granola

4 cups quick oats
1/3 cups sugar
1/3 cup sliced almonds
3/4 cup brown sugar
1/2 cup hot water
1 tsp. almond extract
1 tsp. vanilla extract

Put sugars and wet ingredients in water. Mix oats and nuts in a large bowl. Pour wet mixture over the dry. Stir well. Spread on a greased cookie sheet. Bake 15 minutes at 350 degress. Stir. Bake an additional 10-15 minutes. Watch the last five minutes. It should be golden brown when done.

Hollee's Zucchini Bread

1/4 cup oil
2 cups sugar
3 eggs
1 Tbs. vanilla
2 1/2-3 cups shredded zucchini
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp. baking soda
1 tsp. salt
1 Tbs. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts (optional)

combine oil, sugar, and eggs. Beat well. Blend in vanilla and zucchini. Combine dry ingredients and add to oil mixture. Blend well. Add nuts if desired. Pour batter into 2 8x4x3 inch well greased loaf pans. Bake at 350 degrees for 45-60 minutes. (45 minutes is always in long enough in my oven).

Pumpkin Bread Pudding

5-6 cups rustic white bread, cubed
1 cup pumpkin spice eggnog (cream may be substituted)
1 cup milk
4 eggs
2/3 cup brown sugar
2/3 cup white sugar
1 cup pumpkin puree
3 Tbs. butter
1 tsp. cinnamon
1/2 tsp. ginger
dash of clove
1 tsp. vanilla extract
1/2 cup sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees. In a bowl, pour milk and eggnog over bread and stir to coat.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 11" x 7" baking dish. Sprinkle top with cinnamon and sugar mixture and bake for 45-60 minutes, until set.

Tracy Ward's Zucchini Soup

2 cups chopped celery
6-7 cups 1/2" pieces zucchini
1 1/2 cups chopped onion
28 oz. can tomatoes
1 large can V8
2 tsp. salt
1 tsp. Italian seasonings
1 tsp. oregano
1/2 tsp. basil (more is even better)
1/2 tsp. garlic powder
2 chopped green peppers

Saute olive oil celery 10 minutes. Add everything except the green peppers Simmer 20 minutes. Add green pepper. Simmer 10 minutes more. Add lots of Parmesan cheese.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

4 Packet Roast

1 packet ranch dressing mix
1 packet brown gravy mix

1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2-3/4 cup of water
assorted veggies if desired (I like carrots the best, but I often use cubed potatoes and onion wedges, as well)

Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour water around the roast.  Cook on low for 6-8 hours.

Super Moist Chocolate Chip Cake

1 Yellow cake mix

1 Small box of instant Chocolate Fudge Pudding

1 C. Sugar

3/4 C. Oil

3/4 C. Water

1 C. Semi-sweet choc. chips

4 Eggs

1 t. Vanilla

1 C. Sour Cream

Stir all ingredients by hand. (I mix the cake mix, pudding, sugar together first then add the liquid stuff) Spray and flour bunt pan (I use butter instead of spray cause it tends to pool at the bottom where the butter sticks to the sides better). Bake at 350 degrees for 45-50 min. (This is where I cook for at least 1 hour to 1 hour 15 minutes, This cake is so moist it really needs it.) Frost with your favorite chocolate frosting (I buy the store bought creamy chocolate fudge frosting then microwave it and heat it up stirring every 30 seconds or so and pour it over the cake. I also like to do this right before serving it so the frosting is warm and gooey.). Garnish with Strawberries and mint leaves.

Butternut Squash Pasta

1 2-lb butternut squash, peeled and cut into 1-inch pieces

1 garlic bulb, separated in cloves and peeled (halve large cloves)

3 Tbsp. olive oil

1 14-to 16-oz. pkg pasta

1/4 c. butter

3 slices bacon, crisp-cooked and crumbled

1/2 c. walnuts, chopped and toasted

1/4 tsp. ground nutmeg

1/3 c. shredded pecorino or parmesan cheese

sliced green onions (opt.)

Directions:

1. Heat oven to 425 degrees F. In 15x10x1-inch baking pan toss together squash, peeled garlic cloves, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.

2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.
3. In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
4. In serving bowl toss spaghetti with about half the browned butter. Toss squash, garlic, bacon, nuts, and nutmeg with remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions. Makes 8 servings

Kneader's French Toast Recipe

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter  

Preparation:

Butter a glass baking dish generously (9" x 13").  Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour.   Bake 45 - 50 minutes at 350 degrees.  Serves 8 

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Creamy Enchiladas

2 cups shredded chicken
2 green onions, sliced
3 T. cream cheese at room temperature
1 1/2 C. grated montery jack cheese
1 bottle of green salsa verde (16 oz) - I like the Herdez brand
2 T chopped green chilis
1/2 C. fresh cilantro
2/3 C heavy whipping cream
1/4 C. vegitable oil
Corn tortillas

In a bowl:
combine cooked, shredded chicken (I stick frozen chicken breasts or tenderloins in the crock pot with a little salsa verde in the afternoon and it works perfect for these), green onions, cream cheese, and 1 cup cheese. set aside.

In blender combine salsa verde, cream, chilis, cilantro.. blend until smooth.

In small frying pan heat small bits of oil and cook corn tortillas one at a time for about 10 seconds each - set on paper towel

Place chicken mixture inside tortillas seam side down in baking pan. Pour salsa verde sauce over enchiladas and sprinkle remaining cheese on top.

Bake @ 350 for 20 minutes or so and bubbling..

Sweet Tooth Fairy Cupcake

8 ounces all-purpose flour

7 ounces granulated sugar

4 ounces dark chocolate cocoa

1 ½ teaspoons baking soda

1 teaspoon salt

4 ounces sour cream

3 eggs, beaten

6 ounces chocolate pudding, prepared

4 ounces butter, melted

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 24 cupcake pan cups with paper liners. 

In a large bowl, measure the dry ingredients and mix together with electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips. 

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Let the cupcakes cool completely. 

White Chocolate Frosting

8 ounces cream cheese, softened

4 ounces butter, softened

6 ounces white chocolate, melted

1 teaspoon vanilla

10 ounces powdered sugar

To make the frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional 1 minute.  Add powdered sugar gradually, beating until light and fluffy after each addition.

Marshmallow Caramel Popcorn

Marshmallow Caramel Popcorn. 1/2 c. brown sugar 1/2 c. butter 9-10 marshmallows 12 c. popcorn. Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn

Simple Tuna Casserole

1 pkg. Lipton Noodles n' Sauce, butter flavor

1 c. frozen mixed veggies

1/2 can cream of mushroom soup

1 can tuna, drained

grated cheese

bread crumbs

Make Noodles n' Sauce according to directions, except substitute milk for 1/2 of the required water.  When the Noodles n' Sauce have about 4 minutes left, add frozen veggies.  Be sure it comes back to a boil.  Stir in soup and tuna.  Transfer to an oven-safe dish.  Sprinkle with shredded cheese and then bread crumbs.  Bake at 350 degrees for 10 minutes or until cheese is melted.

Bow Tie Chicken Salad

6 cups cooked, cubed chicken (a Rotisserie chicken works well)

(1) 16 oz. package Bow Tie pasta

1 bunch green onions, sliced

(1) 16 oz. coleslaw salad dressing (I actually prefer Kroger brand)

2 cups Mayonnaise

salt & pepper, to taste

Combine all above ingredients and chill.

Before serving, add:

(1) 20 oz. can pineapple tidbits, drained

1 c. chopped celery

1 lb. red grapes, halved

4 small apples, chopped (Gala work well)

1 cup slivered almonds

This recipe makes a whole bunch!

Lasagne - the Easy Way

1 lb. ground beef

1 1/2 bottles spaghetti sauce (Barilla Tomato and Basil is my preference).

1 big carton cottage cheese

mozzarella cheese

lasagne noodles, uncooked

3/4 c. water

Layer ingredients with meat sauce on bottom and end with it on top.  Cover with foil and cook for 45 minutes at 350 degrees.  Remove foil and cook for 15 more minutes.  

Zucchini Bread

1 c. vegetable oil

1 c. white sugar

1. c. brown sugar

3 eggs

2 c. zucchini

3 c. flour

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

 3 tsp. vanilla

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. cloves

Mix all ingredients together well.  Put in 2 greased loaf pans and bake 1 hour at 325 degrees.

Sweet Potato Fries

2 peeled, and cut lengthwise sweet potatoes or yams

olive oil

salt

pepper

Montreal Steak Seasoning

Grease pan with olive oil.  Place sweet potatoes or yams in pan.  Brush with olive oil, sprinkle with salt, pepper, and Montreal Steak Seasoning to taste.  Bake at 425 degrees for 20 to 25 minutes or until golden and crispy, turning once.

Biscuits

3 c. flour
3 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/2 c. butter
1 c. buttermilk

Combine dry ingredients.  Cut shortening into flour until it's in small pieces.  Add milk and work in.  Dough is soft.  Drop by tablespoons onto ungreased cookie sheet.  Bake at 400 degrees for 10 minutes.

Kentucky Biscuits

2 c. all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

Dash salt

1 Tbsp. granulated sugar

1/2 c. butter

3/4 c. buttermilk

1 Tbsp. melted butter

Mix flour, baking powder, baking soda, salt, and sugar in a mixing bowl  Cut in butter or shortening with pastry blender until mixture resembles coarse crumbs.  Add buttermilk.  Mix quickly to make a soft dough.  Turn out onto lightly floured surface.  Knead a few times to make a soft dough, don't over knead or biscuits will turn hard and dry.

Roll out to a 6-by-6-inch square.  Place on ungreased cookie sheet.  With a knife, cut dough into 12 even portions.  Do not separate.

Bake at 400 degrees until golden, about 15 minutes.  Dust with flour, if desired, when biscuits come out of the oven.  Serve hot.

Old-Fashioned Soda Bread

2 c. whole wheat flour
2 c. all-purpose flour
1 tsp. baking powder
1 1/3 tsp. baking soda
2 Tbsp. granulated sugar
1 tsp salt
2 cups buttermilk or plain yogurt

In a bowl, combine wheat flour and all-purpose flour.  Add baking powder, baking soda, sugar and salt.  Add buttermilk or yogurt.  Mix and knead until a soft dough forms.  It should still feel wet.  Turn onto lightly floured surface and knead a few times, just until dough sticks together.  Form into a round loaf.  With a floured knife, make some slits on the top of the loaf.  Place on a lightly greased baking sheet.  Bake at 375 to 400 degrees for about 20 minutes or until bread is golden brown and the inside is cooked.  Serve immediately with butter and/or jam or cheese.

Oriental Chicken Noodle Salad

Oriental Chicken Noodle Salad

1 box of Linguine Noodles
1 1/2 Lbs. Chicken Breast cooked and shreded
2 c. Frozen petite peas
1 carrot cut and pealed Julian style
1 red pepper cut into strips
4 green onions

Dressing
1/2 c. soy sauce
1/4 c. Vegetable oil
1/4 c. rice wine vinager
2 Tbl. Dark sesame oil
1 Tbl. minced  garlic
2 Tbl. brown sugar
1 Tbl. Fresh grated ginger
2-3 drops of Hot Chili Sesame Oil
2 Tbl. Sesame Seeds

Cook Noodles. While the noodles are cooking cook your chicken and cut up your veggies and place them in a large serving bowl.  Once the noodles are done, drain the noodles and rinse them in cold water and then dump them in the bowl with the veggies. The dressing is next. To make the dressing mix all the ingredients together in a separate bowl, once mixed together pour over the noodles and mix together.

Layered Finger Jell-O

1st layer:

6 oz. package jell-O
2 1/2 cups boiling water
2 packets Knox unflavored gelatin

Dissolve jell-O and gelatin in boiling water.  Pour into 9x13 pan and put in refrigerator to set.  (About 1/2 hour.  Make sure pan is level.)

Center:

2 packets Knox unflavored gelatin
1 cup boiling water
1 cup sweetened condensed milk (Eagle brand)

Dissolve gelatin in boiling water.  Mix in milk.  Pour into pan on top of 1st layer.  Put in refrigerator to set.  (About 1/2 hour.)

3rd layer:

6 oz. package jell-O
2 1/2 cups boiling water
2 packets Knox unflavored gelatin

Dissolve jell-O and gelatin in boiling water.  Pour into pan on top of center layer.  Put in refrigerator to set.  Let hard-set for a couple of hours.

When hard-set, cut and remove from pan.  These are fun finger snacks.  Try different colors for different occasions!

Easter Story Cookies

This is a great recipe to help illustrate the Easter story.

Preheat oven to 300 degrees; this is important, don't wait until you're half done with the recipe.

You need:
1 cup whole pecans
1 tsp. white vinegar
3 egg whites
pinch of salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Place pecans in zipper baggie and let each person beat them with the wooden spoon to break into small pieces.  Explain that after Jesus was arrested, He was beaten by Roman soldiers.  Read John 19:1-3.

Let each person smell the vinegar.  Put 1 tsp vinegar into mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink.  Read John 19:28-30.

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life to give us life.

Sprinkle a little salt into each person's hand.  Let them taste it, and brush the rest into the bowl.  Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins.  Read Luke 23:27.

So far, the ingredients are not very appetizing.

Add 1 cup sugar.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know and belong to Him.  Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts.  Drop by teaspoonfuls onto a wax paper covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matt 27:57-60.

Put the cookie sheet into the oven, close the door and TURN THE OVEN OFF.
Give each person a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matt. 27:65-66.

GO TO BED!  Explain that we may feel sad to leave the cookies in the oven overnight.  Jesus' followers were in despair when the tomb was sealed.  Read John 16: 20 and 22.

On Easter morning, open the oven and give each person a cookie.

Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matt 28:1-9.

Natalie's Fudgy Oaty Bars

Cookie mixture:
1 c. butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 1/2 c. flour
3 c. oats

Mix together well.

Middle:
1 bag chocolate chips
1 can sweetened condensed milk
1 Tbsp. butter
2 tsp. vanilla
1/4 tsp. salt

Place all ingredients in a microwave-safe bowl.  Microwave for 1 minute 30 seconds, or until chocolate chips are melted.

Put 3/4 of cookie mixture in 9x13 pan, layer with chocolate middle, place the remaining cookie mixture on top.  Bake at 350 degrees for 20 minutes.

Anniversary Chicken

2 T. vegetable oil

6 boneless skinless breast halves

1/2 c. teriyaki basting sauce

1/2 c. Ranch dressing

1 c. shredded cheddar cheese

3 green onions. chopped

1/2 (3 oz.) can bacon bits

Preheat oven to 350.  In a large skillet heat oil over medium high heat. Add chicken breasts, and saute 4 to 5 minutes each side until lightly browned. Place browned chicken breasts in a 9x13 baking dish.  Brush with teriyaki sauce, thern spoon salad dressing. Sprinkle with cheese, onions and bacon bits. Bake for 25 to 35 minutes.

Smoked Boston Butt

1 (4-5 lb.) pork butt roast

1 T. seasoned salt

1 T. garlic salt

1 T. pepper

4 T. liquid smoke

1 large sweet onion sliced into rings

1 c. water

BBQ Sauce

Sprinkle all of seasoning onto roast evenly on both sides. Rub into meat. Repeat the process with the liquid smoke. Place meat into crockpot. Put onions on the meat. Pour water into the crockpot. Make sure not to pour over the meat or you will wash away the falvorings. Cook on low 8-10 hours. When ready to serve, pull away excess fat, and either chop or pull pork with forks. Serve with BBQ sauce.

Holiday Brunch Torte

Pillsbury Cookbooks

Crust

Your favorite crust recipe or
1 (15-oz.) pkg. Pillsbury All Ready Refrigerated Pie Crust

Filling

4 oz. (1 cup) shredded Cheddar Cheese (optional)
3/4 lb. thinly sliced cooked ham
1 1/2 cups thinly sliced unpeeled red potatoes
1 medium onion, sliced (we prefer red)
1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen
Spinach, thawed, squeezed between paper towels to drain
(I always use fresh spinach)
1 egg
1 tablespoon water

Allow both crust pouches to stand at room temperature 15
to 20 minutes.
Heat oven to 375 F.  Place cookie sheet in oven to heat.

Prepare pie crust according to package directions for two-
crust pie using a 9-inch springform  pan or 10-inch deep
dish pie pan.  Press 1 crust in bottom and up sides of pan.
Sprinkle 1/3 cup of the cheese on bottom of crust.  Top
with half of ham, half of potatoes and half of onion slices.
Distribute spinach evenly over onion.  Top with 1/3 cup
cheese and remaining ham, potatoes, and onion.  Sprinkle
remaining 1/3 cup cheese over onion.  Gently press
mixture into pan.  Top with second crust; fold top crust
over top edge of bottom crust and pinch to seal edge.
Cut slits in top crust.*
In small bowl, combine egg and water; mix well.
Brush top crust with egg mixture.**

Place torte on hot cookie sheet.  Bake at 375 F. for
45 to 60 minute or until crust is deep golden brown
and filling is thoroughly heated.
8 servings.

Tips

* A very small cookie cutter can be used to make
vents in pie crust.  Gently press cookie cutter into
top crust 3 or 4 times; remove cutouts.  Brush backs
of cutouts with egg mixture; decoratively place on
top of torte.

**At this point, torte can be covered and refrigerated
overnight.  Bake at 375 F. for 55 to 70 minutes or until
crust is deep golden brown and filling is thoroughly heated.

Lemon Meringue Pie

Lion House Recipes

1 ¼ cups sugar

¼ teaspoon salt

6 tablespoons cornstarch

1 ½ cups boiling water

3 eggs, separate using only the yolks, slightly beaten, for the filling

(Use the whites to make the meringue)

6 tablespoons lemon juice

¼ teaspoon grated lemon rind

2 tablespoons butter or margarine

Baked 9-inch pie shell

Combine sugar, salt, and cornstarch in a 2- or 3- quart saucepan.  Blend well.  Place over medium heat and add boiling water, stirring rapidly until smooth and thick.  Bring to a full boil to thoroughly cook the cornstarch.  Remove from heat. Add a little of the hot pudding to the egg yolks while stirring rapidly.  Return egg mixture to hot pudding and reheat, stirring constantly, just until smooth.

Remove from heat and add lemon juice and rind and butter.  Beat the whites on high speed of the electric mixer, adding 6 tablespoons of sugar gradually while beating.  Continue beating until mixture stands in stiff peaks.  Pile on hot filling; seal well to edge of pie crust.  Bake at 375 degrees F. for about 15 minutes, or until delicately browned.  Cool thoroughly, at least 4 hours.

Dave’s Honey Hickory BBQ Sauce

8 oz. tomato sauce

½ cup honey

1/8 cup white vinegar

1 Tbsp. molasses

2 tsp. salt

2 tsp. paprika

1 ½  tsp. liquid hickory smoke

1 tsp. onion powder

1 tsp. dry mustard powder

½ tsp. cinnamon

pinch ginger powder

Mix all ingredients together

WHOLE WHEAT BREAD

INGREDIENTS

3/4 C. warm water

1 tsp. Sugar

3 T. Yeast

1/4 C. Oil

1 C. Honey

3 T. Salt

7 1/2 C. warm water

18 1/2  to 19 1/2  C Whole wheat flour

DIRECTIONS

Mix 1 tsp. Sugar with 3/4 cup warm water, stir in 3 T. yeast and Set aside to rise.

Combine in mixer: 7 1/2 cups warm water, 1/4 cup oil, 1 cup honey, and 3 T salt.

Add 10 1/2 cups flour while mixer is going.  Mix thoroughly.  Add yeast mixture.  Add 4 cups flour and mix for 5 minutes.  Sprinkle 4 to 5 cups more flour into mixer while mixing 5  more minutes.  Add enough flour so dough cleans sides of the bowl.  Mold into 6 loaves and place in oiled 8 1/2" x 41/2” x 2 1/2" pans.  Keep warm to raise.  Let raise for 25 to 30 minutes or until dough has increased about 50% in size.  Bake at 350 degrees for 27-35 minutes

(6 LOAVES)

Bavarian Apple Cheesecake

1/3 cup sugar

1/3 cup margarine or butter

1 T shortening (I never put this in)

¼ t vanilla

1 cup all-purpose flour (I use whole wheat flour)

1/8 t salt

4 cups peeled, cored, and sliced cooking apples (I use Granny Smith)

2 8oz. pkg. Cream cheese, softened

½ cup sugar

½ t vanilla

2 eggs

1/3 cup sugar

1 t ground cinnamon

¼ cup sliced almonds

In a medium bowl beat the first 1/3 cup sugar, margarine or butter, shortening, and ¼ t vanilla on medium speed of an electric mixer till combined.  Blend in flour and salt till crumbly.  Pat onto the bottom of a 9” springform pan.  Set aside.

Place apple slices in a single layer in a shallow baking pan.  Cover with foil.  Bake in a 400 F. oven for 15 minutes.

Meanwhile, for filling, in a large mixer bowl beat the cream cheese, the ½ cup sugar, and ½ t vanilla with an electric mixer till fluffy.  Add the eggs all at once, beating on low speed just till combined.  Pour into dough-lined pan.  Arrange warm apple slices atop filling.  Combine the remaining 1/3 cup sugar, 1 t cinnamon, and ¼ cup almonds.  Sprinkle filling with mixture.  Bake in a 400 F. oven for 40 minutes or till golden.  Cool.  Remove sides and place cake on a serving plate.  Cover.  Chill 4 to 24 hours before serving.  Makes 12 servings.