Apple Crisp

4 c. sliced pared apples

1 Tbsp lemon juice

1/3 c. flour

2/3 c. brown sugar

3/4 tsp cinnamon

3/4 c. oatmeal

1/2 c. melted butter

Place apples in greased 8x8 pan. Sprinkle with lemon juice. Combine flour, brown sugar, cinnamon and oats. Add butter and mix until crumbly. Sprinkle over apples. Bake at 375 for 25-30 minutes. Serve warm with vanilla ice cream.

Pinoche Spread

2 c. brown sugar

1 c. white sugar

1 can evaporated milk

1/2 c. butter

1 large bottle marshmallow cream

1 tsp vanilla

1/2 bag chopped pecans

Combine first 4 ingredients and cook med/high heat stirring to soft-ball stage. Remove and add 1 tsp vanilla and marshmallow cream and pecans. Let set in buttered pan overnight. Serve spread on Ritz crackers.

Chocolate Melt-Aways

1 large symphony chocolate with toffee bar

3/4 large tub of cool whip

1 Tbsp water

1 box Nilla wafers

Melt chocolate with water gradually (do not scorch). Fold into cool whip and drop by spoonfulls into crushed cookies and roll. Chill completely.

Lemon Lovely's

1 c. flour

1/2 c. butter

1/2 c. chopped nuts

1 c. powdered sugar

1 package cream cheese

1 tub cool whip

2 large cans lemon pie filling or boxes prepared according to package directions and cooked.

Pat flour, butter and nuts into 9x13 pan. Bake 10 minutes at 375 and cool completely. Mix sugar, cream cheese and then fold into half cool whip. Spread over cooled first layer. Pour pie filling over second layer. Spread remaining cool whip over the rest and sprinkle with a few chopped nuts. Refrigerate until ready t serve.

Jeri's Rice Crispies

12 c. rice crispies

1 bag mini marshmallows

1 stick butter

Melt together marshmallows and butter. Stir in rice crispies and pour into buttered 9x13 pan. Can top with melted chocolate.

Sister Cox Fudge

4 c. sugar

1/2 c. butter

1 can evaporated milk

1 large bottle marshmallow cream

1 package chocolate chips

1 tsp vanilla

1 c. chopped nuts

Boil sugar, butter and milk for 7-9 minutes (medium ball stage - 8 minutes in summer and 10 in winter). Add remaining ingredients and pour into a buttered pan or drop by spoons full on wax paper.

Easy Brownies

1/2 c. butter

3 eggs

1/2 c. cocoa

1 c. flour

2 c. sugar

1 tsp vanilla

1/2 tsp salt

Mix ingredients in the order given. Spread into sprayed 9x13 pan and bake at 350 for 30-35 minutes.

Uncle Heath's Pumpkin Cookies

1 c. shortening

3 c. sugar

3 eggs

2 c. pumpkin

4 1/2 c. flour

2 tsp baking powder, cinnamon, vanilla, salt, soda, nutmeg

1 package chocolate chips

Cream shortening, sugar and eggs. Add pumpkin and vanilla. Mix together remaining ingredients, add to other mixture and bake at 375 for 13-15 minutes.

Rocky Road Rolls

1 12 oz package chocolate chips

1/2 c. butter

2 eggs

2 c. powdered sugar

1 small package mini marshmallows

2 c. chopped nuts

Melt chocolate and butter together, cool. Beat in eggs and sugar add marshmallows and nuts. Place coconut in a cake pan. Spoon chocolate mixture onto coconut and roll into log. Cool and slice.

Cherry Wink Cookies

2 1/4 c. flour

1 tsp baking powder

1/2 tsp soda, salt

1/4 c. shortening

1 c. sugar

2 eggs

2 Tbsp milk

1 tsp vanilla

1 c. chopped nuts

1 c. chopped dates

1 jar red marcino cherries

2 1/2 c. crushed cornflakes

Sift dry ingredients. Combine sugar and shortening, blend together. Add eggs, milk, and vanilla. Add dry ingredients. Roll in crushed cornflakes. Place cherries in holly shape in center of cookie. Bake at 375 for 10-12 minutes.

Basic Peanut Butter Cookies

1 c. peanut butter

1 c. sugar

1 egg

1 tsp vanilla

Mix all together, roll into balls and mash with a fork crossways. Bake at 375 for 8-10 minutes.

Chocolate Barfies

2 c. sugar

1/2 c. butter

4 Tbsp cocoa

dash of salt

1/2 c. milk

1 tsp vanilla

3 c. oats

1/2 c. peanut butter

Boil first 6 ingredients for 1 minute. Stir in oats and peanut butter. Stir well, drop onto wax paper by spoons full and let cool.

Seven Layer Cookies

1/2 c. butter

1 1/2 c. graham cracker crumbs

1 can sweet & condensed milk

1 c. chocolate chips

1 c. butterscotch chips

1 c. coconut flakes

1 c. chopped nuts

1/2 c. mini marshmallows

Melt butter in 9x13 pan and sprinkle crumbs over. Top with remaining ingredients and pour milk on top. Bake 25-30 minutes or until light brown.

Easy Oreo cookies

1 chocolate cake mix

2/3 c. shortening

2 eggs

1 tub frosting

Mix first three ingredients and roll into balls. Bake for 10 minutes at 350. Frost between two cookies.

Snickerdoodles

1 1/2 c. sugar

1 c. butter

2 eggs

2 3/4 c. flour

2 tsp cream of tartar

1 tsp soda

1/4 tsp salt

1/4 c. sugar

2 Tbsp cinnamon

Mix butter, sugar and eggs. Add sifted dry ingredients. Roll into balls and roll in cinnamon sugar mixture. Bake at 400 for 8-10 minutes.

Oatmeal Chocolate Chip Cookies

1 c. sugar

1 c. butter

1 c. brown sugar

1 1/2 tsp vanilla

2 eggs

2 Tbsp water

3-4 c. flour

1 1/2 tsp soda

1 tsp salt

2 c. oats

1 package chocolate chips

Mix sugars, butter and vanilla. Add eggs and then water. Sift in flour, soda and salt and then add oats and chocolate chips. Bake at 375 until edges are golden brown

Sugar Cookies

2 c. sugar

2 c. butter

6 eggs

6 tsp baking powder

7 c. flour

4 tsp vanilla

Cream butter and sugar. Add eggs and blend well, stir in vanilla. Sift flour with baking powder and add to cream mixture. Blend thoroughly and chill completely. Roll out dough and back for 10 minutes at 375. Ice when cool.

Gingerbread

3/4 c. shortening

1 c. sugar

1/4 c. molasses

1 egg

2 c. flour

2 tsp soda

1/4 tsp salt

1 tsp ginger

1 tsp cinnamon

Mix, cover, chill and roll

Bake at 350 for 6-8 minutes. Spreads a lot.

Lentil Sloppy Joes

3 1/3 c. water

1 onion, chopped

1 bell pepper, chopped

1 Tbsp chili powder

1 1/2 c. dried brown lentils

1 15 oz can petite diced tomatoes

2 Tbsp soy sauce

2 Tbsp prepared mustard

2 Tbsp brown sugar

1 tsp rice vinegar

1 tsp Worcestershire sauce

freshly ground black pepper

Put 1/3 c. water in large pot. Add onions and pepper and cook until soft, about 5 minutes. Add chili powder and mix well. Add remaining water, lentils, tomatoes, and the rest of the seasonings. Mix well and bring to a boil. Cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns and top with avacados, tomatoes, barbecue sauce and fresh pineapple.

Perfect Pie Crust

1 1/2 c. shortening

3 c. flour

1 egg

5 Tbsp cold water

1 Tbsp white vinegar

1 tsp salt

Cut shortening into flour until a course meal consistency. Beat egg and then pour into mixture. Add water, vinegar and salt and stir gently until all ingredients are incorporated. Separate dough into thirds and chill in gallon ziploc bags.

Fresh Pumpkin Pie

1 c. sugar

1 1/2 tsp ground cinnamon

1 tsp cloves

1 tsp allspice

1/2 tsp ginger

1/2 tsp salt

4 large eggs

3 c. pumpkin

1 1/2 cans evaporated milk

Mix well and pour into unbaked pie crust. Bake at 425 for the first 15 minutes then turn down to 350 and bake another 45-60 minutes unti la clean knife comes out clean.

Pecan Pie

1 unbaked pie crust

1 c. white sugar

2 Tbsp brown sugar

1/4 tsp salt

1 c. corn syrup

1/3 c. melted butter

3 eggs, beaten

1/4 tsp vanilla

1 heaping c. chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top and bake at 350 for 50 minutes, careful not to burn nuts or crust. Allow to cool for several hours or overnight.

Texas Sheet Cake

Combine in large mixing bowl:

2 c. flour

2 c. sugar

1/4 tsp salt

In saucepan melt:

1 c. butter

4 heaping Tbsp cocoa

1 c. boiling water.

Boil for 30 seconds and then turn off heat, pour over flour mixture and stir lightly.

In measuring cup pour 1/2 c. buttermilk and add:

2 beaten eggs

1 tsp baking soda

1 tsp vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 for 20 minutes.

Frosting:

1/2 c. chopped pecans

Melt:

3/4 c. butter

4 heaping Tbsp cocoa.

Stir to combine and turn off heat. Add:

6 Tbsp milk

1 tsp vanilla

2 1/2 c. powdered sugar

Stir together and add pecans. Pour over warm cake.

Mindy's Yogurt

1 c. dry milk

1 qt. cool water

2 Tbsp yogurt starter or plain yogurt

Dissolve dry milk in water and turn on medium heat. Stir gently until almost boiling, DO NOT BOIL. Quickly cool in ice water to 110 degrees. Gently stir in 2 Tbsp plain yogurt. Put in jars with lids and inoculate. Do not touch for 5-6 hours. Refrigerate for up to 2 weeks.

Dark Cheese Frosting

1/2 c. butter

8 oz. cream cheese

1/2 c. unsweetened cocoa

3 c. powdered sugar

1 tsp vanilla

1-3 Tbsp milk

Cream butter and cream cheese. Add cocoa and vanilla and then powdered sugar in small batches. Scrape down sides each time and mix until smooth. Add 1 Tbsp milk at a time until you get the consistency you desire.

Peanut Butter Bars

2 c. peanut butter

3 c. powdered sugar

2/3 c. butter

1 tsp vanilla

Press into 9x13 pan and melt chocolate on top. Chill and cut into squares.

Turtles

1/2 c. butter

2 c . flour

1 c. brown sugar

Mix and press in bottom of pan

Top with 1 c. chopped pecans

In saucepan cook 2/3 c. butter and 1/2 c. brown sugar. Boil 1 minute (caramel).

Pour over pecans and bake at 350 for 20 minutes. Pour 1 c. chocolate chips over hot mixture and let melt. Spread with spatula to make them smooth.

Salt Dough

3 c. flour

1 1/2 c. salt

3 c. water

6 tsp cream of tartar

3 tsp oil

Mix food coloring in water and add other ingredients. Mix well and heat until mixture thickens to desired consistency. Remove from pan and knead until smooth. Can also make dough and then knead in coloring if you want to split the batch for multiple colors.

Gingerbread Checkerboards

3/4 c. each butter and sugar
1 egg
1 1/2 tsp vanilla
1 Tbsp ginger
1/4 tsp salt
1/2 tsp white pepper
1/4 c. each molasses and light corn syrup
3 c. flour

Beat first 7 ingredients for 3 minutes, half into two separate bowls. Add molasses and 1 1/2 c. flour to one bowl and corn syrup and 1 1/2 c. flour to the other bowl. Put each bowl of dough between two layers of plastic wrap and roll out into equal rectangles about 1/3" thick. Freeze for 1 hour or until very stiff. Cut into strips and layer 3x3 alternating colors. Slice 1/3" and bake at 375 for 10 minutes.

Joseph Smith Academy Cookies

2 c. softened butter
1/2 c. white sugar
1 1/2 c. brown sugar
6 oz vanilla instant pudding mix
2 tsp vanilla
4 eggs
4 1/2 c. flour
2 tsp baking soda
2 cups chocolate chips (1 c. semisweet, 1 c. other)
1 c. chopped pecans

Beat the first 5 ingredients together until smooth. Add eggs and beat well, mix the flour and soda together and gradually add to the butter mixture. Stir in the chips and nuts last, drop onto greased cookie sheet. Bake at 375 for 8-10 minutes until barely golden.

Egg Rolls

1/2 lb cooked meat (shredded beef or sausage)
1 bag coleslaw mix or 1 lb grated cabbage
1 c. chopped fresh mushrooms
1/2 tsp black pepper
1 tsp chopped garlic
1/2 tsp ground ginger (or fresh minced ginger)
3 Tbsp soy sauce
1 package egg roll wrappers
1 egg beaten

Brown meat and drain off liquid. Add next 5 ingredients and stir fry until cabbage is tender. Squeeze out all liquid and add soy sauce. Spoon 2-3 Tbsp mixture onto each wrapper. Brush edges with beaten egg (or can use water) and roll up like a burrito. Fry egg rolls in 350 degree oil until brown and drain on paper bags.

Basic Won-Tons

1 package cream cheese
1 package won-ton wrappers

Place small amount (1/2 Tbsp) cream cheese in middle of wrapper and wet edges. Fold in half and deep fry until golden brown in HOT oil. (if oil isn't hot enough it will take too long to fry and won-tons will be chewy instead of crispy).

Can also add green onions or other veggies, or caramel sauce or fruit jam for other varieties. It doesn't take much filling. One package of wrappers only requires about a half a brick of cream cheese.

Tempura Batter

1 c. water
1/8 c. melted shortening
pinch of baking soda
pinch of baking powder
1/2 tsp sugar
pinch of salt
flour

Combine all ingredients and mix well. Add flour to desired thickness. Dip meat or veggies in batter and deep fry.

Heavenly Ham Fried Rice

2 bunches green onions, sliced
1 1/2-2 c. cubed ham
1 can mushrooms, drained
2 eggs, scrambled
soy sauce
6 servings prepared brown rice
1 bag frozen baby peas

Saute onions and mushrooms and scramble eggs in a little oil. Add ham and rice and peas if desired. Sprinkle with soy sauce to taste and stir-fry in wok.

Sweet & Sour Sauce

1/4 c. vinegar
3/4 c. brown sugar
1 can pineapple tidbits (with juice)
1/2 c. water
2 Tbsp cornstarch
1 green pepper
1/4 c. tomato paste

Mix vinegar, brown sugar and 1 c. pineapple juice and bring to a boil. Add water and cornstarch to thicken. Cut green pepper into chunks and simmer in sauce 3-5 minutes. Add tomato paste for color and pineapples just before serving.

Aimee's Herb Rolls

2 1/2 tsp yeast
1 c. warm water
2 Tbsp melted butter
1 Tbsp sugar
1 tsp salt
1 Tbsp each chives, thyme, mint or oregano, parsley, rosemary
2 1/2 c. flour

Whisk all but flour and yeast. Let settle then sprinkle yeast on top and wait to dissolve completely. Whisk again and mix in flour. Stir until sides of bowl are clean. Let rise until double and cut with a sharp knife into 12 rolls (8 for dinner size rolls). Let rise again, covered on cookie sheet for 1/2 to 1 hour. Brush with egg yolk in 1 Tbsp water and slit tops. Bake at 400 until golden brown about 20-25 minutes.

Basic Biscuits

2 c. flour
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp cold butter
3/4 c. milk

Mix flour, baking powder and salt together. Using a pastry cutter or fork cut the butter into the flour. Pour the milk in and mix gently with a spatula. Roll out and cut, place biscuits just touching in greased pan. Bake at 425 for 15 minutes or until golden.

Fresh Flour Tortillas

3 c. flour
1 1/2 tsp salt
3 1/4 tsp baking powder
5 Tbsp shortening
1 c. warm water

Mix first 4 ingredients and then add water. Knead 5 minutes. Seperate into 12 balls. Raise 15 minutes. Roll out and heat on grill 1 minute each side.

Ooey Gooey Cinnamon Rolls

Make butter roll dough and roll out into oblongs. Sprinkle with cinnamon, brown sugar and raisins and roll up. In pan pour 1 cube butter and 1 c. white corn syrup. Slice rolls and lay cut side down in syrup. Bake at 375 for 10-15 minutes and dump out to serve.

Darla's Butter Rolls

1/2 c. warm water
2 Tbsp yeast
2 Tbsp sugar
2 c. milk
6 Tbsp sugar
1 tsp salt
1 cube melted butter
2 beaten eggs
6-7 c. flour

Blend dough with a mixer until it's too stiff and then use wooden spoon. Don't knead. Use as little flour as possible, leave dough sticky. Raise until double (flour the counter) and flatten until about 1/2" thick. Cut into circles with a glass and put dollop of butter on each circle. Fold over and press edges together. Place on cookie sheets and let raise a few more minutes. Bake at 375 for 10-15 minutes or until golden brown.

Grandma's Zucchini Bread

3 c. sugar
2 c. brown sugar
6 Tbsp vanilla
2 c. oil
6 eggs
1/2 tsp baking powder
2 tsp soda
2 tsp salt
2 Tbsp cinnamon
6 c. flour
chocolate chips
4 c. ground zucchini

Mix first 5 ingredients. Then add dry ingredients. Grease and flour bread pans, bake at 350 for 1 hour until middle is set.

Best-For-You Banana Bread

3 large ripe bananas, mushed
2 eggs, well beaten
1/2 c. applesauce
1/2 c. sugar
2 c. flour
1 tsp soda
1/2 tsp salt

Beat bananas until smooth. Combine egg and add sugar and applesauce, then dry ingredients. Pour into 2 sprayed bread pans and bake at 350 for 45 minutes or until done throughout.

Pop-Corn Bread

1 1/8 c. whole wheat flour
1 1/2 c. ground popcorn or cornmeal
1 1/4 tsp salt
1 Tbsp baking powder
1/2 c. butter
3 eggs
1 1/2 c. milk
1/4 c. honey or brown sugar

Mix all and pour in cake pan. Bake at 400 for 20 minutes.

Monkey Bread

1 c. warm water
1 Tbsp yeast
1/4 c. sugar
1 beaten egg
1 1/2 c. flour
2 Tbsp oil
1 tsp salt
2 c. flour
1 cube butter

Dissolve yeast in sugar and water. Mix in egg and then sift in 1 1/2 c. flour. Add oil, salt and flour, mix and knead. Raise until double in bluk. Melt 1 cube butter in the bottom of bundt pan. Roll out dough about 1/2" thick. Cut in circles with a glass. Line circles up on ends in pan. Let rise 15-20 minutes. Bake at 400 for 15 minutes or until dark golden brown. Dump out on a plate when done.

Bread Bowls

2 1/2 c. warm water
2 Tbsp yeast
3 Tbsp sugar
2 tsp salt
5 Tbsp melted butter
6 c. flour

Dissolve water sugar and yeast. Add salt and butter, mix in flour a little to a time, beating well after each addition. Stir down 5 times, rest 10 minutes in between each time you stir. Make into handful size blobs. Put in small foil pie tins that have been oiled. Raise. Bake at 400 for 25-30 minutes or until golden brown. Cut top off and scoop out insides while warm.

Pizza Crust

1 Tbsp yeast
1 c. warm water
1 tsp sugar
1 tsp salt
2 Tbsp oil
2 1/2 c. flour

Dissolve yeast in sugar water. Stir in remaining ingredients until bowl is clean. Let rise for 15 minutes. Spread and let rest for 5 minutes. Top and bake at 475 for 15 minutes. Makes 1 pizza crust.

Bakery Blueberry Muffins

3 c. flour
1 c. sugar
4 tsp baking powder
3/4 tsp salt
3/4 c. milk
2/3 c. oil
2 eggs
2 c. blueberries

Mix dry ingredients and make well in center. Mix wet ingredients and pour into dry. Fold gently until well incorporated (batter will be very thick). Add blueberries (fresh or frozen) and bake at 400 for 20 minutes until golden brown.

Jan'l's Sweet Potato Waffles

1 1/2 c. sweet potatoes, peeled and cubed
2 c. flour
1 Tbsp baking powder
1/2 tsp salt
6 egg whites at room temperature
1 c. milk
1/4 c. brown sugar
1/4 c. butter, melted
1 Tbsp grated orange rind

Steam sweet potatoes, mash and set aside. Whisk together flour, baking powder, and salt and set aside. In another bowl combine sweet potatoes, milk, sugar, butter, and orange rind. Stir the mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold eggs into batter 1/3 at a time. Batter will be thick. Cook on oiled waffle iron until lightly browned about 5-6 minutes. Serve with pecans and cool whip or maple syrup.

Perfect Pumpkin Muffins

2 c. whole wheat flour
2 tsp baking powder
1/2 cube melted butter
1 tsp cinnamon, allspice, soda
1/2 tsp salt, ginger
1/4 tsp cloves
2 eggs
1 can pumpkin
1/2 c. buttermilk
1 c. sugar

Mix all ingredients until smooth. Bake in muffin tins at 400 for 25 minutes.

Maple Syrup

3 1/2 c. sugar
1/2 c. brown sugar
1 tsp maple flavoring
2 c. water
1 tsp vanilla

Mix all ingredients and heat to boiling. Simmer for 10 minutes. Store in refrigerator.

Grandma Wilson's Buttermilk Syrup

1 c. buttermilk
2 c. sugar
2 cubes butter
2 tsp vanilla
1 tsp baking soda

Add first three ingredients in saucepan and heat to boil. Boil 1 minute and remove from heat. Add vanilla and soda and stir quickly (will grow). Serve hot and refrigerate.

Swedish Pancakes

3 eggs, well beaten
3/4 c. flour
1/2 tsp salt
1 1/4 c. milk
1 Tbsp sugar

Combine eggs and milk. Sift dry ingredients and add to egg mixture. Mix until smooth. Drop by spoonfuls onto hot griddle. Sprinkle with sugar and when it bubbles roll up. No need to turn.

Heath's German Pancakes

6 eggs
1 c. flour
1 cube butter
1/2 tsp salt
1 c. milk

Preheat oven to 450. Melt butter in cake pan. Mix all other ingredients together, pour into butter and bake for 20 minutes.

Apple Muffins

2 c. whole wheat flour
2 Tbsp baking powder
1 c. dark brown sugar
1 cube melted butter
1 c. raisins
1 grated apple or applesauce
1 tsp salt
2 tsp cinnamon
2 c. oats
2 eggs
2 c. milk

Mix all ingredients until batter is smooth. Pour into muffin tins and bake at 400 for 20 minutes. Makes 24 muffins.

Easy Every Morning Pancakes

Whisk together
1 egg, 1 c. milk

Add 4 tsp baking powder, 1/2 tsp salt, 1 c. flour

Let rise for a few minutes and then add 2 heaping Tbsp sugar and 2 Tbsp oil.

Cook on hot griddle. Serve with fruit & yogurt or pecans and maple syrup.

Taco Seasoning

1 Tbsp chili powder & cumin
1/4 Tbsp garlic powder, onion powder, oregano
1/2 Tbsp paprika
salt & pepper to taste

Meat Marinade

2 tsp ginger
1 clove garlic, minced
1/3 c. vinegar
1/3 c. soy sauce
2 Tbsp honey
1/3 c. olive oil

Easy Bean Dip

1 can ranch style beans
1 small tub sour cream
celery salt to taste
Worcestershire sauce to taste

Drain beans and blend in blender until smooth. Add sour cream and seasoning to taste.

Bacon Sticks

bacon
water chestnuts
toothpicks

Cut bacon sliced in half. Wrap water chestnuts with bacon and secure with a toothpick. Line in baking sheet and broil, turning until bacon is cooked.

Stuffed Mushrooms

1 lb mushrooms, cleaned and stemmed
1 package cream cheese
2 Tbsp parmesan
1 can shrimp
1 tsp garlic salt

Place mushrooms hold-side up on cookie sheet. Cream together next 4 ingredients with a fork. Fill mushrooms with about 1 Tbsp mixture in each. Bake uncovered for 20 minutes at 350.

Lynn's Party Cheeseball

1 package cream cheese
1/2 bunch chopped green onions
1/2 tsp Bon Appetit seasoning
dash of garlic salt
1/2 jar pimientos
1 package sliced almonds

Stir together and form into a ball. Chill until mostly set and roll in almonds.

Jason's Fiery Habanero Salsa

1/8 habanero pepper
1 small can stewed tomatoes (or 2 small diced tomatoes)
1/2 c. onion chopped
2 cloves garlic, minced
1/8 c. chopped cilantro
1 Tbsp cider vinegar
1 Tbsp olive oil
1/4 tsp salt
1 lime

Remove and discard the stem and seeds of the pepper and chop, careful not to touch it. In a pot add tomatoes, onion, garlic and pepper and simmer for 10-15 minutes until excess liquid is evaporated. Add the rest of the ingredients and cook for 2 more minutes. Put the salsa in a blender or food processor until well chopped.

Wassail

3 cans pineapple-apple-orange juice
6 cans water
2 cinnamon sticks
dash of cloves and allspice
1/2 c. cranberries

Simmer for about an hour, serve hot.

Velvet Fudge Sauce

2 c. powdered sugar
1 c. evaporated milk
1/2 c. butter
1 Tbsp corn syrup
6 oz package chocolate chips
1 tsp vanilla

In medium saucepan combine sugar, milk, butter, corn syrup and chocolate chips. Cook over medium heat until mixture boils, stirring constantly. Reduce heat to low, cook 8 minutes, stirring constantly and remove from heat and serve warm. Cover and refrigerate.

Baked Beans

2 cans pinto beans
1/4 lb ham, cubed
1 onion, diced
1 clove garlic, minced
2 tsp salt and pepper
2 cans tomatoes
1 green pepper, diced
1 Tbsp brown sugar

Simmer ham, onion, garlic and beans until onion is tender. Add other ingredients, cover and simmer 30-45 minutes adding water to correct consistency.
Can add pineapple tidbits at the end if desired.

Simple Country Gravy

3/4 cube butter
Flour
Milk
Salt & Pepper

Melt butter and add flour until thick. Add milk, salt and pepper to taste.

Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped
1/2 lb chopped spinach
3/4 c. parmesan
3/4 c. mayonnaise
1/2 c. shredded mozzarella
1/2 tsp garlic powder

Mix all ingredients until well blended. Serve cold or heat at 350 until warm through. Serve with crackers.

Orange Won-Ton Salad

Lettuce
Sesame Seeds
Almonds
Mandarin Oranges
Fried Won-ton strips

Dressing:

8 green onions
1 tsp salt, pepper
1 c. olive oil
1/2 c. sugar
3/4 c. rice vinegar

Blend in blender and toss with salad.

Dailyn's Spanish Rice

6 c. cooked rice
3 Knorr chicken bullion with tomato cubes
1 can corn
1/4 tsp oregano
2 bay leaves
1/4 tsp cumin
salt and pepper to taste
1 slice ham
2 Tbsp olive oil
1 clove minced garlic
1/3 c. onions, chopped
1 bell pepper, diced
1 can tomato sauce (15 oz)
1/2 c. water

Saute ham and onions in olive oil. Add spiced and bullion in 1/3 c. corn water. Add all else and simmer for 10-15 minutes or until all water has boiled off.

Mom's Macaroni Salad

1 package elbows, cooked and drained
1 lb cheese, cubed
1 bottle pimientos
2 tomatoes, diced
1 can olives, sliced
1 stalk celery, chopped
1/8 c. bacon bits
1 c. miracle whip
Season salt
paprika

Add cooled pasta to all other ingredients and chill overnight. Add more miracle whip and seasonings if too dry.

Green Pudding Salad

2 packages pistachio pudding
1 large tub cool whip
1 bag sliced almonds
1/2 bag small marshmallows
1 can crushed pineapple (not drained)
1 small tub cottage cheese

Add all ingredients and water if it's too thick.

New Years 9 Layer Dip

1 can refried beans
3 avacadoes, mashed with lemon juice
1 bottle salsa
1 pt sour cream with a little taco seasoning mixed in
3 medium tomatoes, chopped
1 can green chili's
2 c. grated sharp cheddar cheese
1 can chopped olives
2 green onions, chopped

Layer all ingredients in serving dish and serve with tortilla chips.

Cheater Stuffing

2 boxes cornbread stuffing mix
2 celery stalks, chopped
1 onion, chopped
3 carrots, shredded

Prepare stuffing according to directions. Add veggies and spread in casserole dish. Top with dollops of butter and bake at 350 until heated through.

Asian Salad

1 package cole slaw or 1 lb shredded cabbage
1/3 c. toasted sliced almonds
6 Tbsp toasted sesame seeds
2 packages ramen noodles, crushed
green onions
2/3 c. olive oil
3 Tbsp sugar
6 Tbsp rice vinegar
salt and pepper to taste

Toss dry ingredients. mix last 4 ingredients and toss with salad. Serve immediately.

Leftovers aren't good!

Toni's Taco Salad

2 cans black beans, drained & rinsed
1 large onion diced
1 can corn, drained
2 large tomatoes, diced
1 large bag tortilla chips
1 lb lettuce mix
1/2 lb sharp cheddar cheese, shredded
1 can sliced olives
1 tub sour cream
1/2 cup salsa

Combine beans, corn, tomatoes and olives in large bowl. Mix 1 c. sour cream and 1/2 c. salsa for dressing. Break up chips on plate and top with heaping handful of lettuce. Spoon bean mixture over and top with cheese and dressing.

Aunt Darla's Perfect Potato Salad

8-10 potatoes
3 green onions, chopped
1 c. pickles, diced
miracle whip
prepared mustard
pickle juice
6-8 boiled eggs, chopped
season salt
parsley flakes
onion salt

Boil, peel and cube potatoes. Mix miracle whip and pickle juice to a thin dressing consistency (about 2 cups). Add mustard to taste. Add to potatoes, and then add onions, pickles and eggs. Season to taste and chill for a few hours before serving.

Aunt Danna's Cookie Salad

1 c. buttermilk
1 small package instant vanilla pudding
1 large tub cool whip
1 can fruit cocktail
1 can mandarin oranges
1 can crushed pineapple
1 package fudge striped shortbread cookies

Mix together buttermilk and pudding and then add cool whip. Drain fruit very well and fold into pudding mixture. Chop up all but 4 cookies and fold into fruit mixture. Refrigerate overnight. Crush 2 cookies and sprinkle over salad. Break other two and garnish.

Frog-Eye Salad

1 box accini de pepe
1 cup sugar
2 Tbsp flour
1/2 tsp salt
1 3/4 c. pineapple juice
2 eggs beaten
1 Tbsp lemon juice
3 cans mandarin oranges
2 cans pineapple tidbits
1 can crushed pineapple
1 large tub cool whip
1 c. mini marshmallows

Drain fruit well and set aside. Combine sugar, flour and salt. In sauce pan combine pineapple juice and eggs. Gradually add sugar mixture and cook until thickened. Cool to room temperature and add lemon juice. Prepare pasta according to package directions, with a little olive oil so it doesn't get sticky. Cool to room temperature. Add sauce to pasta and chill overnight. Add fruit to past mixture, then add cool whip and marshmallows.

The better you drain the fruit the longer the salad will keep.

Cucumber Tomato Salad

1 Package rainbow curls pasta (or other variety) cooked al dente
1 bottle zesty Italian dressing
2 large cucumbers, diced
1 package cherry tomatoes, halved or 3 large tomatoes diced
1/2 lb mozzarella cheese diced small
1 can olives (optional)

Cook pasta and toss with olive oil and cool. Add other ingredients and toss, add dressing to taste.

Zesty Minestrone

1 Bullion cube
2 c. warm water
1/2 c. Italian dressing
1 chopped onion
2 chopped celery stalks
2 chopped large carrots
1 can diced tomatoes, undrained
1 can red kidney beans, rinsed
1 tsp Italian seasoning or basil
1 Tbsp oregano
1 small box small shell pasta, uncooked

Dilute bullion in water. Add everything except pasta. Add water to fill pot and cover. Cook on low for 6 hours (or on high for 3). Stir in pasta and cook 10-15 more minutes or cook pasta separate and add right before serving.

Eggplant Parmesan

1 lb pasta
1-2 medium eggplant
1 large onion
4 cloves garlic
1 large can (28 oz) diced tomatoes
Fresh basil
Parmesan

Slice eggplant and sprinkle with salt. Let sit for 15 minutes, rinse and pat dry. Repeat on other side. Cube eggplant and put in large pan with olive oil, onion and garlic. Cook about 8 minutes or until eggplant turns a little brown and is slightly tender. Add tomatoes and fresh basil, salt and pepper to taste and toss with pasta. Stir in generous amount of grated Parmesan.

Sundried Tomato Pasta

1 lb pasta (rotini or other)
1 large bottle sun dried tomatoes, chopped
6-8 large basil leaves
olive oil
2 cloves garlic

Cook pasta al dente and toss with olive oil. Combine minced garlic, chopped tomatoes and chopped basil and toss with pasta. Can be served hot as a main course or cool as a side.

Balbo Pasta

1 lb angel hair spaghetti, cooked al dente
2 cloves garlic
1 large can diced tomatoes
1/2 package or 4 long slices bacon, cooked and chopped

Cook pasta with garlic. Remove garlic and mince. Add to tomatoes and cooked bacon. Toss cooked pasta with olive oil and tomatoes, garlic and bacon.

Ham Noodle Casserole

1 lb cubed ham
2 cans cream of mushroom soup
2 lbs sharp cheddar cheese
1 tub sour cream
1 diced onion, sauteed in butter
1 large bag wide egg noodles

Mix all in large bowl and spread in casserole dish. Top with crushed corn flakes and bake at 350 for 25 minutes or until heated.

Cranberry Spinach Salad

1 Tbsp butter
3/4 c. almonds

Toast almonds in butter until warm and golden.

Mix for dressing:
1 Tbsp sesame seeds
1 Tbsp poppy seeds
2 tsp minced red onion
1/4 tsp paprika
1/4 c. vinegar
1/4 c. olive oil

Toss 1 lb spinach and 1 c. dried cranberries with almonds and dressing.

Audrey's Black Bean Soup

2 cans black beans
1 bell pepper
1 small onion
1 can corn
1 c. carrots
2 cloves garlic
1 Tbsp salt
1/2 tsp pepper
dash of each: paprika, onion powder, garlic powder, thyme, marjoram, fennel, cumin, and red pepper.
3 c. cooked brown rice (or barley)

Simmer all for 1 hour or longer, add water to desired thickness. Serve with dollop of sour cream.

Clam Chowder

2 cans diced clams
1 c. chopped celery
2 c. diced potatoes
1 Tbsp vinegar
1 c. chopped onion
1 c. butter
1 c. flour
1 qt half-n-half

Boil potatoes, celery and onion with clam juice until tender. In another pan melt butter, add flour, stir until smooth, then add half-and-half, stir until thick. Pour over vegetables and add vinegar and clams. Heat and serve.

Grandma's Chili

4 large cans kidney beans, 1 undrained
1 chopped onion
1 lb hamburger
1 large can chopped tomatoes, drained
2-3 cans tomato sauce
chili powder or chili seasonings to tase

Cook hamburger with onions, drain and add to other ingredients. Simmer for 1 hour, salt & pepper to taste.

Creamy Tomato Soup

4 Tbsp butter
1/4 c. chopped onion
1/4 c. chopped celery
3 Tbsp flour
3 c. milk
2 tsp sugar
1 tsp salt
1/4 tsp pepper
2 cans diced tomatoes, undrained
Fresh basil or Parmesan garnish

In large saucepan saute onion and celery in butter until tender. Stir flour into veggie mixture until well incorporated. Gradually stir in milk and add sugar, salt and pepper. Heat until mixture begins to boil, heat tomatoes in separate pan and then gradually add them to milk mixture stirring constantly. Can leave chunky or blend till smooth. Garnish with Parmesan and/or basil and serve hot.

Yummy Cucumber Sandwich

Onion Bagels (or plain)
Cream cheese
Green onion
cucumber
tomato
avocado
muenster cheese
sharp cheddar cheese
alfalfa sprouts
spinach

Lightly toast bagel and mix green onions into cream cheese. Layer bagel (bottom) cream cheese mixture, muenster cheese, cucumber, sharp cheddar, spinach, tomato, muenster cheese, avocado, sprouts and bagel (top).

Black Bean Burgers

1 can black beans
1 bay leaf
2 tomatoes
1 onion
4 cloves garlic
1 Tbsp tomato paste
1 Tbsp white vinegar
1 3/4 tsp cumin
1 tsp salt
1 1/2 tsp oil
1/2 red bell pepper
1/2 cup cooked rice (or fresh mushroom)
1/4 cup chopped pecans
1 green onion
1 egg, lightly beaten
3/4 cups bread crumbs


Combine all in food processor and form into patties. Heat in oil about 3-4 minutes on each side.Serve on buns with lettuce, tomato, ketchup & mayo.

Artichoke Pasta

2 cans artichoke hearts
1/4 cup olive oil
2 chopped onions
4 cloves garlic
1/2 tsp oregano, basil, black pepper, salt
2 cans diced tomatoes
1/4 cup fresh parsley
1/4 cup parmesan

Drain artichokes and combine marinade with oil, onions, garlic and spices. Saute over medium heat about 10 minutes. Add tomatoes and simmer 20 minutes, add artichokes, parmesan and parsley, stir and simmer 5 minutes. Serve over 1 lb angel hair pasta cooked al dente.

Zuchinni Ziti

1 lb penne pasta, cooked al dente
4-6 small zucchini, diced & lightly steamed
1 1/2 bottles tomato basil pasta sauce (or about 3 cups)
1 lb mozzarella, shredded
1 large tub ricotta cheese

Mix ricotta and half sauce until smooth. Add pasta, zucchini and mozzarella and spread in large casserole dish. Top with remaining pasta sauce and Parmesan cheese. Bake at 350 for 20-30 minutes or until heated through.

PW Lasagna

1 lb hamburger
1 lb hot sausage
2 cloves garlic
1 large can whole tomatoes
12 oz tomato paste
2 Tbsp parsley, 2 Tbsp basil
8 lasagna noodles
2 beaten eggs
1 large tub cottage cheese
1 lb shredded mozzarella
1/2 cup Parmesan

Brown and drain meat, add garlic, tomatoes, paste and spices and simmer uncovered 45 minutes. Boil noodles and pat dry. Mix eggs, cottage cheese, Parmesan and 2 Tbsp parsley in separate bowl. Layer noodles, cheese mixture, mozzarella, meat . . . all twice and top with Parmesan. Bake at 350 for 20-30 minutes until hot throughout.

Andy's Mushroom Chicken

Chicken breasts, trimmed & halved
1 egg
1/4 cup milk
1 cup seasoned bread crumbs
1/2 cup flour
Sliced cheddar cheese
2 cans golden mushroom soup
2 cans mushrooms (or 1 pckg fresh)
Oil for frying

Flour chicken breasts, then dip in egg wash (egg & milk) and dredge in bread crumbs. Fry chicken in oil, 2 minutes each side or until golden brown. Spread a little soup in the bottom of pan and arrange chicken in the pan. Cover with cheese and soup and top with mushrooms. Bake at 375 for 20 minutes or until chicken is done.

Hawaiin Haystacks

Prepared rice
Cream of chicken soup (add 3/4 can water and heat)
Chow mein noodles
Green onions
Shredded coconut
Mandarin oranges
Pineapple (tidbits)
olives
tomatoes
cheese (shredded)
Almonds (sliced)

Start with rice and then gravy (soup), layer cheese and other toppings.

Chicken Enchiladas

2 lbs shredded cooked chicken
1 large onion, chopped & sauteed
2 cans enchilada sauce
1 large bag flour tortillas
2 cups shredded cheese
1 can green chiles (optional)

Mix cheese, chicken and onion. Put a little sauce in the bottom of the pan. Dip tortilla in sauce and fill with mixture and place in pan (9x13 or bigger). Top with remaining sauce. Cover with foil and bake at 350 for 20 minutes. Serve with tomatoes and sour cream.

Coconut Shrimp

1 lb shrimp (cleaned & butterflied)

2 eggs

1/4 cup water

2/3 cup cornstarch

1 bag flaked coconut, blend in food processor until almost fine

1 Tbsp sugar (optional)

1 tsp salt

1/2 cup flour

Mix eggs and water, set aside. Place 1/3 cup corn starch in bowl for dusting. Mix remaining cornstarch, coconut, sugar, salt and flour, blend well. Heat oil for frying. Roll shrimp in corn starch, then in egg wash and then in coconut mixture. Fry until shrimp floats to the top, do not overcook.

Kielbasa & Cabbage

1 green pepper, red pepper, red onion

2 Tbsp olive oil

1 lb kielbasa

1 bag coleslaw or 1 head cabbage & 2 carrots, shredded

1/2 c. chicken broth

1/2 tsp garlic powder, 1/2 tsp cumin

1/8 tsp red pepper

Saute peppers and onion in oil until almost tender. Brown kielbasa and set aside. Add all but kielbasa to veggies and turn until cabbage is wilted and hot throughout (about 10 minutes). top with kielbasa and serve.

Thai Chicken Curry

1 sliced onion

1 sliced red pepper

1 can (14 oz) coconut water (or milk)

1 cup frozen or fresh peas

2 tsp curry

1/8 tsp red pepper

1/2 tsp salt

2 cups cooked chicken

fresh basil garnish

Saute onion and pepper until tender, add coconut, peas and spices and mix thoroughly. Bring to a simmer and add chicken. Simmer uncovered until thickened. Serve over rice with basil garnish.