Dinner Rolls

*Not sure where this came from!

• 2 pkg active dry yeast
• 1/2 c sugar
• 3 eggs, beaten
• 1 c warm water
• 1 c milk
• 6 c flour
• 1/2 c shortening
• 1 tsp salt

1. Soften yeast in warm water
2. Place sugar and salt in large mixing bowl.
3. Heat and stir milk and shortening until melted.
4. Add to yeast mix.
5. Add eggs and sugar.
6. Stir in 1 c flour at a time to form a soft dough.
7. Knead on floured surface until smooth and elastic.
8. Place in a large greased bowl.
9. Cover and let rise 1 hour.
10. Punch down dough.
11. Turn out onto lightly floured surface.
12. Shape into rolls or loaves.
13. Place on greased baking sheets or bread pan.
14. Cover and let rise 30 minutes.
15. Bake rolls at 375, 15-18 minutes.
16. Bake loaf at 375, 30 minutes.

Crispy and Creamy Donuts

*I have no idea where I got this!

• 2 envelopes active dry yeast
• 1-1/2 c lukewarm milk
• 1/3 c shortening
• 1/4 c hot water
• 1/2 c white sugar
• 5 c flour
• 2 eggs
• 1 quart oil

1. Sprinkle yeast over hot water.
2. Let stand 5 minutes until foamy.
3. In large bowl mix yeast mix, milk, sugar, eggs, shortening, and 2 c flour.
4. Beat in remaining flour 1/2 c at a time.
5. Knead 5 minutes until smooth and elastic.
6. Put dough in greased bowl and cover to rise.
7. Dough is ready if you touch it and indention remains.
8. Turn dough on floured surface and roll out 1/2 in thick.
9. Cut with donut cutter.
10. Place donuts on parchment covered pan and cover with cloth to allow to rise again.
11. Meanwhile, make glaze:
1. Melt butter in sauce pan over medium heat.
2. Stir in confectioner's sugar and vanilla until smooth.
3. Remove from heat.
4. Stir in water 1 tbsp at a time until icing is thin.
5. Set aside.
12. Heat oil in a deep fryer or large heavy skillet to 350 degrees.
13. Slide donuts into hot oil using spatula.
14. Turn donuts over as they rise to the surface.
15. Fry until golden brown.
16. Drain on wire rack.
17. Dip donuts in glaze while still hot.

Chocolate Pecan Pie Snack bars

*from Karo

Crust:

• 1-1/2 c flour
• 1/4 c sugar
• 1/2 c corn starch
• 3/4 c butter

1. Combine Flour, sugar and cornstarch in large bowl.
2. Cut in butter until crumbly.
3. Press into greased 13x 9 in pan.
4.  Bake in a preheated 350 degree oven for 15 minutes until edges are lightly browned.

Filling:

• 1-1/4 c light or dark corn syrup
• 1-1/4 c sugar
• 4 eggs, lightly beaten
• 1/4 tsp salt
• 1-1/2 tsp bourbon vanilla extract
• 1-1/2 c (6 oz) pecans, chopped
• 1 c semi-sweet chocolate chips

1. Stir together corn syrup, sugar, eggs, salt, and vanilla in large bowl until blended.
2. Add pecans and chocolate chips.
3. Pour over crust.
4. Bake an additional 35 minutes until filling is firm around the edges and slightly soft in center.
5. Cool completely, about 2 hours, before cutting into bars.

Makes 24 bars.

Golden Cupcakes

*from Clabber Girl

• 1 c softened butter
• 2 c granulated sugar
• 3 eggs
• 1 tbsp pure vanilla extract
• 1-1/3 c warm milk
• 4 tbsp sour cream
• 2-1/2 c all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350.
2. Spray 2 cupcake tins with nonstick spray or line with cupcake papers.
3. In a mixing bowl cream the butter and sugar until well blended.
4. Beat in the eggs, vanilla, milk and sour cream.
5. Fold in the flour, cornstarch, baking powder, baking soda, and salt.
6. Blend until smooth, about 3-4 minutes.
7. Spoon into prepared pans.
8. Bake until cupcakes test done when gently pressed with fingertips, 25-30 minutes.
9. Cool in pan 15 minutes before unmolding cupcakes to cool completely.
10. Frost with your favorite frosting.

Makes 24 cupcakes.

Scrumptious Chocolate Coconut Squares

*from Nestle

• 1/2 c butter or margarine
• 1-1/2 c graham cracker crumbs
• 1 c chopped walnuts
• 1 c flaked coconut, divided
• 1-1/2 c (9 oz pkg) chocolate morsels
• 1 c granulated sugar
• 2/3 c (5 oz can) evaporated milk

1. Preheat oven to 350
2. Melt butter in 13x 9 in baking pan in oven; remove from oven.
3. Sprinkle graham cracker crumbs over butter.
4. Stir well; press onto bottom of pan.
5. Sprinkle nuts, 1/2 c coconut, and morsels over crumbs.
6. Combine sugar and evaporated milk in 2-cup glass measure or small bowl until sugar is dissolved.
7. Pour evenly over morsels.
8. Sprinkle with remaining coconut.
9. Bake for 20-25 minutes or until light golden brown.
10. Cool completely in pan on wire rack.
11. Refrigerate until set.
12. Cut into pieces
13. Store in airtight container at room temperature.

Makes 4 dozen bars.

Hummus

*from Kroger

• 1 (15oz) can chick peas
• 3 tbsp tahini (sesame seed paste)
• 1 tsp chopped garlic
• juice of 1 lemon
• salt to taste

1. Drain chick peas and save the juice.
2. Combine chick peas, tahini, garlic, and lemon juice in a food processor.
3. While blending, add juice from the chick peas to reach the desired consistency.
4. Add salt to taste.
5. Refrigerate any unused portion.

Crispix No Bake Cookies

*from Kellogg's

• 3/4 c light-colored corn syrup
• 1/3 c butter
• 2 tbsp apple juice concentrate, thawed or water
• 2 c Crispix cereal
• 1 (7 oz) pkg dried fruit bits or 1-1/3 c snipped dried apricots
• 3/4 c chopped pecans, toasted
• 1 c butterscotch morsels

1. In a medium saucepan combine corn syrup, butter, and apple juice concentrate.
2. Bring mixture to a boiling; boil for 4 minutes.
3. Remove from heat.
4. Stir in Crispix cereal, fruit, and nuts.
5. Transfer mixture to a large bowl; cool 20 minutes.
6. Stir in butterscotch morsels.
7. Using a cookie scoop or spoon, dollop about 2 tbsp of mixture per cookie on cookie sheet lined with wax paper.
8. Let stand until firm.

Mama Cass Waffles

*Mama Cass Original

• 1 c milk
• 3 tbsp oil
• 1 tbsp vanilla
• 1 egg
• 2 tsp baking powder
• 3 tsp granulated sugar
• 1-3/4 c flour

1. Heat waffle iron

2. Mix together milk, oil, vanilla, and egg.

3. Add baking powder, sugar, and 1/2 c flour; mix well.

4. Gradually add the rest of the flour until mix is smooth and thick.

5. Pour onto waffle iron and cook until golden brown.

6. Top with your favorite syrup and enjoy!

Makes 8-10 Waffles

*For fun, add 3/4 c chocolate chips, pecans, or blueberries, etc.

CakeBalls

*Inspired by Bakerella

• 1 box cake mix prepared to package directions
• 3/4 tub icing
• 1 pkg almond bark

1. When cake is cooled, crumble in mixer.
2. Add icing and mix well
3. Form by hand into small balls
4. Place in refrigerator to set for about 20 minutes
5. Melt almond bark per pkg directions
6. Dip cooled cake balls into almond bark
7. Allow to cool on a sheet of wax paper

Mama Cass' Herb Chicken

*Mama Cass Original

• 4 chicken legs with rib meat (skin on)
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh rosemary chopped
• 3 cloves garlic grated fresh
• 5 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 jar sun dried tomatoes in oil, drained, diced (optional)

1. preheat grill to 400 degrees,
2. mix together thyme, rosemary, sea salt and black pepper, set aside
3. rub grated garlic evenly onto skin side of chicken
4. liberally sprinkle herb mixture onto skin side of chicken
5. lightly coat grill grate with olive oil to prevent chicken from sticking
6. place chicken on grill skin side up and lightly brush with olive oil
7. allow chicken to cook 5 minutes then flip
8. brush skinless side with olive oil
9. allow chicken to cook 5 minutes more, until there are light grill lines on the skin of the chicken then flip
10. top with sun dried tomatoes if desired 
11. leave on grill until chicken is cooked thoroughly
12. Serve immediately

Double-Chocolate Mousse

*from Kraft

• 1-1/2 cups cold fat-free milk, divided
• 2 squares semi-sweet chocolate
• 1 (2.1 oz) pkg fat-free, sugar-free chocolate instant pudding mix
• 2 c thawed whipped topping, divided
• 1/2 c fresh raspberries

1. Microwave 1 c milk and chocolate squares in large microwaveable bowl on high 2 minutes.
2. Whisk until chocolate is melted.
3. Add remaining milk and dry pudding mix.
4. Beat 2 minutes.
5. Refrigerate 20 minutes.
6. Whisk in 1-1/2 c whipped topping.
7. Spoon into dessert dishes.
8. Top with remaining whipped topping and raspberries.
Makes 6 servings.

Chicken Parmesan Bundles

*from Kraft

• 4 oz cream cheese, softened
• 1 (10 oz) pkg frozen chopped spinach, thawed, well drained
• 1-1/4 c Mozzarella cheese, divided
• 6 tbsp grated Parmesan, divided
• 6 (1-1/2 lb total weight) small chicken breasts pounded to 1/4 in
• 10 Ritz crackers, crushed
• 1-1/2 c spaghetti sauce, heated

1. Heat oven to 375.
2. Mix cream cheese, spinach, 1 c Mozzarella and 3 tbsp Parmesan until well blended; spread onto chicken breasts.
3. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks if desired.
4. Beat egg in shallow dish.
5. Mix remaining Parmesan and cracker crumbs in separate shallow dish.
6. Dip chicken in egg, then roll in crumb mixture.
7. Place seam-sides down in 13x9 baking dish sprayed with cooking spray.
8. Bake 30 min or until chicken is done.
9. Remove and discard toothpicks.
10 Serve topped with spaghetti sauce and remaining Mozzarella.
Makes 6 servings.

Cornbread

*I have no idea where this came from!

• 1 c flour
• 3/4 c cornmeal
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 egg whites
• 1 tbsp  oil
• 1 c milk

1. In large bowl combine flour, cornmeal, sugar, baking powder, and salt.
2. In separate bowl, combine egg whites, milk, and oil.
3. Combine egg mixture with flour mixture.
4. Pour batter into greased 9x9 pan.
5. Bake at 400 for 20 minutes.

Cream Cheese Icing

*from Dixie Crystals

• 1 (8 oz) pkg cream cheese, softened
• 1 stick butter at room temperature
• 1 lb powdered sugar
• 1 tsp vanilla

1. Cream butter and cream cheese until soft and fluffy.
2. Add powdered sugar and vanilla.
3. Beat well.

Cheesy Crispix Crunch Mix

*from Kellogg's

• 1 c Crispix cereal
• 1 c small pretzel twists, broken
• 1 c Cheez-It crackers
• 1 c popped popcorn
• 1/2 c toasted sunflower seeds
• 1/2 c slivered almonds, toasted
• 1/2 tsp chili powder
• 1/2 tsp cinnamon
• 1/4 c firmly packed brown sugar
• 2 tbsp butter

1. In a large bowl, combine Crispix, pretzels, Cheez-Its, popcorn, sunflower seeds, almonds, chili powder, and cinnamon.
2. In small saucepan, cook and stir brown sugar and butter over medium-high heat until sugar dissolves.
3. Pour over cereal mixture, and toss until well coated.
4. Transfer to a 15x10 baking pan coated with cooking spray.
5. Bake at 350 for 15-20 minutes or until lightly browned, stirring every 5  minutes.
6. Spread on foil and allow to cool completely.
7. Store in airtight container.
Makes 12 servings.

Tennessee Pride Country Sausage Gravy

*from Tennessee Pride

• 1 lb roll sausage, sliced
• 4 tbsp flour
• 2 c hot milk
• salt and pepper to taste

1. Slice 1 lb of sausage into patties and cook thoroughly in a skillet.
2. Remove and drain on paper towels.
3. Stir flour into 4 tbsp of drippings in skillet and cook about 2 minutes, stirring constantly.
4. Add milk (heating the milk ensures that the gravy will have no lumps) and cook about 5 minutes until thickened and bubbly.
5. Add additional milk if gravy seems too thick.
6. Serve with the cooked sausage patties or crumble the sausage and add it to the thickened gravy.
7. Season with salt and pepper.
8. Serve immediately over hot biscuits or potatoes.

Sweet and Sour Chicken

* from La Choy

• 2 tbsp vegetable oil, divided
• 1 small onion, chopped
• 1  large red bell pepper, seeded, cut into 3/4 in chunks
• 1 lb boneless skinless chicken cut into 2-1/2 in slices
• 1 (8 oz) can bamboo shoots, drained
• 1 (20 oz) can pineapple chunks, drained
• 1 (10 oz) jar sweet and sour sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp water
• chow mein noodles (optional)

1. Heat 1 tbsp oil in large skillet or wok over high heat.
2. Cook and stir onion and bell pepper about 2 minutes, or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 tbsp oil into skillet.
4. Cook and stir chicken about 4 minutes or until no longer pink.
5. Add onion and bell pepper back to skillet.
6. Stir in bamboo shoots and pineapple chunks.
7. Combine sweet and sour sauce and soy sauce in small bowl; add to skillet.
8. Stir together cornstarch and water until smooth; add to skillet.
9. Cook until heated through and sauce thickens.
10 Serve with chow mein noodles if desired.
Makes six 1 c servings.

Ghirardelli Chocolate Raspberry Cheesecake Bars

*from Ghirardelli

Bars:

• 1 c melted margarine, cooled
• 2-1/4 c sugar
• 3 eggs
• 1-1/2 tsp vanilla extract
• 1 c flour
• 1 bar (4 oz) 100% cacao unsweetened chocolate baking bar, melted
• 1 pint red or black raspberries

Cream Cheese Topping:

• 16 oz softened cream cheese
• 3/4 tsp vanilla extract
• 1/2 c sugar
• 2 eggs

1. In a  large mixing bowl, combine cooled margarine, 2 c sugar, melted chocolate, and vanilla extract.
2. Add eggs one at a time on low speed.
3. Add flour and mix on medium until well blended.
4. Spread batter on greased 9x13 baking pan.
5. In separate bowl, mix cream cheese, sugar, and vanilla on medium speed until well blended.
6. Add eggs and mix until well blended and smooth.
7. Carefully spread cream cheese topping over batter.
8. Bake at 350 for 45-50 minutes or until center is set.
9. Remove from heat and cool.
10. Refrigerate for at lest 2 hours.
11. Mix raspberries with 1/4 c sugar in small bowl.
12. Garnish each bar with 1 tbsp sweetened raspberries.
Makes 18 bars.

Ghirardelli Chocolate Sour Cream Frosting

*From Ghirardelli

• 1/2 c sour cream
• 3 c confectioners' sugar, sifted
• 1 tsp vanilla extract
• 1/2 bar (2 oz) 100% cacao unsweetened chocolate baking bar, melted

1. Beat sour cream with sugar and vanilla until smooth.
2. Mix in Melted Chocolate
Makes enough to frost one 9x13 cake.

Ghirardelli Mocha Buttercream Frosting

*from Ghirardelli

• 2 tsp granulated instant coffee
• 2 tbsp boiling water
• 1 bar (4 oz) 100% cacao unsweetened chocolate baking bar, melted
• 2/3 c butter
• 2 c confectioners' sugar
• 1/3 c milk
• 1-1/2 tsp vanilla extract

1. Dissolve the instant coffee granules in the boiling water.
2. Stir into melted chocolate and set aside.
3. In a large mixing bowl, beat butter until fluffy.
4. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
5. Add the melted chocolate and mix until well combined.
Makes enough to frost one 9x13 cake.

Ghirardelli One Bowl Devil Cake

*from Ghirardelli

• 2 c cake flour, sifted
• 1-1/2 c sugar
• 2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1 c shortening
• 1-1/2 c buttermilk
• 3 eggs
• 1-1/2 tsp vanilla extract
• 1 bar (4 oz) 100% cacao unsweetened chocolate baking bar, melted.

1. Preheat oven to 350
2. Sift flour, sugar, baking soda, cream of tartar, and salt into large bowl.
3. Add shortening, half the buttermilk, eggs and vanilla then beat on medium speed for 2 minutes.
4. Mix in remaining buttermilk and melted chocolate and beat an additional 2 minutes.
5. Spread into 9x13 greased cake pan and bake 40-45 minutes.
6. Allow to cool in pan.
7. Frost with Chocolate Sour Cream Frosting or Mocha Buttercream Frosting
Makes 12-16 servings.

Ghirardelli Chocolate Mousse

*from Ghirardelli

• 4 large egg yolks
• 1/2 c sugar
• 2-1/2 c heavy whipping cream
• 1/2 bar (6 oz) 100% cacao unsweetened chocolate baking bar, chopped

1. Beat egg yolks in small bowl on high speed until thick and lemon colored, about 3 minutes.
2. Gradually add sugar then beat.
3. Heat 1 c whipping cream in saucepan over medium heat until just hot (do not boil).
4. Gradually stir half the hot cream into egg yolk mixture then combine back into hot cream in saucepan.
5. Cook over low heat about 5 minutes, stirring constantly, until mixture is blended and thickens.
6. Let cool for 10 minutes, then add chocolate to mixture and stir until thick, about 5 minutes.
7. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled.
8. Beat remaining 1-1/2 cups whipping cream in chilled medium bowl on high until stiff.
9. Mix 3/4 c of the whipping cream into chocolate mixture until blended.
10. Fold remaining whipped cream gradually into chocolate mixture until well blended.
11. Spoon mixture into cups or small dessert bowls.
12. Refrigerate any remaining dessert.
Makes 4-6 servings.

Ghirardelli Classic Fudge

*from Ghirardelli

• 2 c semi-sweet chocolate chips
• 1/2 bar (2 oz) 100% cacao unsweetened chocolate baking bar, chopped
• 14 oz sweetened condensed milk
• 2-1/2 tsp vanilla extract
• 1 c walnuts, chopped

1. Line an 8" square pan with wax paper.
2. Place all chocolate and condensed milk in a double broiler over hot, but not boiling, water.
3. Stir the mixture occasionally until the chocolate is melted.
4. Stir in the vanilla extract and nuts.
5. Spread fudge evenly in prepared baking pan.
6. Refrigerate for 2 hours, or until firm.
7. Store, uncovered, at room temperature
Makes 16 pieces.

Easy Coconut Cream Pie

*from Durkee

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 pkg (8 oz) cream cheese, softened.
• 1-1/2 c milk
• 1/2 tsp almond extract
• 3/4 c coconut flakes
• 1 (9 inch) pie crust, baked OR graham cracker crust

1. Beat pudding mix, cream cheese, milk, and almond extract with electric mixer until smooth.
2. Add coconut; combine thoroughly.
3. Pour mixture into pie crust.
4. Chill 30 minute or until set.
5. If desired, top with whipped cream and garnish with additional coconut flakes.
Makes 8 servings.

Cayenne Coconut Crusted Chicken

*from Durkee

• 1/2 c cornstarch
• 3/4 tsp salt
• 1 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 3 egg whites
• 2 c coconut flakes
• 1-1/2 lb chicken tenders
• 4 c vegetable oil
• 1 c apricot preserves
• 1 tsp crushed red pepped
• 1 tbsp orange juice

1. Mix cornstarch, salt, cayenne pepper, and black pepper in shallow bowl; set aside.
2. Beat egg whites in medium size mixing bowl until frothy; set aside.
3. Place coconut in a shallow bowl.
4. Dredge chicken tenders in cornstarch mixture; shake off excess.
5. Dip chicken in egg white, then press chicken into coconut, coating all sides.
6. Heat oil in heavy skillet (oil should be 2 inches deep) or deep fat fryer to 350.
7. Deep fry chicken until cooked through, about 2-3 minutes.
8. Transfer chicken to paper towel lined plate to drain.
9. Combine preserves, crushed red pepper and juice in small saucepan; heat until warm.
10 Serve chicken with warm apricot dipping sauce.
Makes 6 servings.

Taco Mix

*Mama Cass Original

• 1 lb ground beef or turkey
• 2 packets taco seasoning
• 1 onion diced
• 1 green pepper diced
• 2/3 c water
• 1 can black beans, drained
• 1 can diced tomatoes or Ro-tel mix (or 1 fresh diced)
• 1/2 c corn
• 1 (8 oz) can tomato paste
• 2 c cooked rice

1. Cook rice according to pkg directions. Add 1 can tomato paste while rice is cooking. Set rice aside.

2. Cook meat, onions, and peppers in same skillet until meat is brown and vegetables are tender.

3. Drain grease and return mix to skillet.

4. Add both taco seasoning packets and water. Mix well and allow to simmer until all water has cooked out.

5. Meanwhile, in a medium size pot, heat black beans, corn, and diced tomatoes.

6. Combine rice, meat mix, and bean mix in a large bowl.

7. Serve with your favorite topping in tortillas or on top of a salad.

*Also great mixed with a melted block of Velveeta as a dip with tortilla chips- for this use 3 taco seasoning packets.



 

Mama Cass Pancakes

*Mama Cass Original

• 1 c milk
• 2 tbsp oil
• 1 tbsp vanilla
• 1 egg
• 2 tsp baking powder
• 3 tsp granulated sugar
• 1-1/2 c flour

1. Heat griddle to 350.

2. Mix together milk, oil, vanilla, and egg.

3. Add baking powder, sugar, and 1/2 c flour; mix well.

4. Gradually add the rest of the flour until mix is smooth and thick.

5. Pour 2 in circles onto griddle and cook until golden brown.

6. Top with your favorite syrup and enjoy!

Makes 18-20 pancakes

*For fun, add 3/4 c chocolate chips, pecans, or blueberries, etc.

 

Old Fashioned Biscuits

*from Baker's Corner

• 2 c all-purpose flour
• 2-1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 c shortening
• 3/4 c milk
• 1 tbsp soft butter

1. Preheat oven to 475.

2. Lightly grease baking sheet.

3. In bowl, stir together flour, baking powder, and salt.

4. Cut in shortening until mixture resembles coarse crumbs.

5. Make a well in the center of the flour mixture, and add the milk all at once.

6. Stir until just moistened and dough pulls away from the sides of the bowl.

7. On a floured surface, lightly knead dough for 30 seconds.

8. Roll dough to 3/4 in thickness, and cut with a 2-1/1 in biscuit cutter, dipping cutter into flour between cuts.

9. Place biscuits close together on prepared baking sheet.

10. Bake 11-15 minutes until golden brown.

Makes about 10 biscuits.

 

Vanishing Oatmeal Raisin Cookies

*from Quaker

• 1/2 c plus 6 tbsp butter softened
• 3/4 c firmly packed brown sugar
• 1/2 c granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1-1/2 c all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 c quick or old fashioned oats
• 1 c raisins

1. Heat oven to 350.

2. In large bowl, beat butter and sugars on medium speed until creamy.

3. Add eggs and vanilla; beat well.

4. Add combined flour, baking soda, cinnamon and salt; mix well.

5. Add oats and raisins; mix well.

For Cookies:

6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

7. Bake 8-10 minutes or until light golden brown.

8. Cool completely. Store tightly covered.

Makes about 4 dozen cookies

For Bars:
6. Spread in ungreased 13x9 in metal baking pan.
7. Bake 30-35 minutes until ight golden brown.
8. Cool completely before slicing. Store tightly covered.

 

Fresh Bruschetta

*from Athenos

• 1  large tomato, seeded & chopped
• 1/2 c Athenos crumbled feta
• 1/4 c kalamata olives chopped
• 1/4 c Kraft Italian Vinaigrette with EVO
• 1 tbsp chopped fresh basil
• 50 Ritz crackers

1. Combine all ingredients except crackers.
2. Refrigerate 1 hour.
3. Spoon mixture onto crackers.

Blueberry Sour Cream Coffee Cake

*from the LPG kitchen of Anastasia

• 1 c butter softened
• 1-1/4 c white sugar
• 1 tsp vanilla
• 1-5/8 c flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs
• 1 c sour cream
• 1 c fresh or frozen blueberries
• 1/2 c brown sugar
• 1 tsp cinnamon
• 3/4 c slivered almonds

1. Preheat oven to 350. Grease and flour a 9 in bundt pan.
2. In large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then STIR in the sour cream and vanilla.
4. Combine the flour, baking powder, and salt; stir into the batter just until blended.
5. Fold in blueberries.
6. Spoon half the batter into the pan.
7. In a small bowl, stir together brown sugar, cinnamon, and almonds. Sprinkle half this mixture over the batter in the pan.
8. Spoon remaining batter over the top, and then sprinkle the remaining almond mixture over.
9. Use a knife to swirl the sugar layer in.
10. Bake 55-60 minutes, or until knife inserted into the crown of the cake comes out clean.
11. Cool in the pan over a wire rack, then invert onto serving plate.
Serves 12.

Reese's Chewy Chocolate Cookies or bars

*from Hershey's

• 2 c all-purpose flour
• 3/4 c Hershey's cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/4 c butter softened
• 2 c sugar
• 2 eggs
• 2 tsp vanilla
• 1-2/3 c (10 oz pkg) Reese's Peanut Butter Chips

1. Heat oven to 350.
2. Stir together flour, cocoa, baking soda, and salt.
3. Beat butter and sugar in large bowl with mixer until fluffy.
4. Add eggs and vanilla; beat well.
5. Gradually add flour mixture, beating well.
6. Stir in peanut butter chips.

For Cookies:
7. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
8. Bake 8-9 minutes (Do not overbake. Cookies will be soft. They will puff while baking and flatten while cooling.)
Makes about 4-1/2 dozen cookies.

For Bars:
7. Spread batter in greased 15-1/2x10-1/2 jelly-roll pan.
8. Bake 20 minutes or until set.
9. Cool completely then cut into bars.
Makes about 4 dozen bars.

Iced Pumpkin Cake

*from http://www.simpleanddelicious.com/

• 3 c all-purpose flour
• 4 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 c margarine softened
• 2 cups firmly packed brown sugar
• 1 c (8 oz) egg beaters 
• 1 can (15 oz or 1-1/2 c) solid pack pumpkin
• 1-1/2 c golden raisins
• 1-1/2 c confectioner's sugar
• 2 tbsp water
• 1 c chopped pecans or walnuts
• Reddi-Whip
• PAM

1. Preheat oven to 350
2. Spray 13x9 in pan with PAM
3. Combine flour, pumpkin pie spice, and baking powder in medium bowl;set aside.
4. Mix Egg Beaters; mix until blended.
5. Turn mixer on low; add pumpkin.
6. Gradually blend in flour mixture.
7. Stir in raisins by hand.
8. Bake 40-45 minutes until toothpick inserted in center comes out clean.
9. Cool completely.
10. Blend confectioner's sugar and water; drizzle over cake.
11. Sprinkle nuts evenly over top.
12. Cut into 12 servings.
13 Dollop with Reddi-Whip and serve.

Cornbread

*not sure where this one came from !

• 1/4 lb butter
• 2/3 c sugar
• 1/2 tsp baking soda
• 1 c flour
• 2 eggs
• 1 c buttermilk
• 1 c cornmeal
• 1/2 tsp salt

1. Preheat oven to 375.
2. Grease an 8" pan.
3. Melt butter in skillet.
4. Remove and stir in sugar.
5. Add eggs and beat until well mixed.
6. Combine buttermilk with baking soda and stir into mixture in pan.
7. Stir in cornmeal, flour, and salt until well blended.
8. Pour into greased pan.
9. Bake 30 minutes until golden.

Sugar-Topped Brownie Cake

*from Land O'Lakes

• 1-3/4 c all-purpose flour
• 1 c sugar
• 1/4 c unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c milk
• 1/2 c margarine softened
• 1 egg
• 1 tsp vanilla
• 1/2 c firmly packed brown sugar
• 1-1/4 c real semi-sweet chocolate chips

1. Heat oven to 350.
2. Combine flour, sugar, cocoa, baking soda, and slat in large bowl.
3. Add milk, margarine, egg, and vanilla. Beat at medium speed, scraping bowl often, until well mixed.
4. Spread batter into greased 13x9 inch pan.
5. Sprinkle with brown sugar.
6. Sprinkle with chocolate chips.
7. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Makes 15 servings.

Double Chocolate Peanut Butter Bars

*from Land O'Lakes

• 1 c firmly packed brown sugar
• 1/2 margarine softened
• 1/2 c chunky peanut butter
• 2 eggs
• 1 tsp vanilla
• 1-3/4 c all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 c mini real semi-sweet chocolate chips
• 2 tbsp sugar
• 35 milk chocolate candy kisses

1. Heat oven to 350
2. Line 13x9 in pan with foil, leaving a 1-inch overhang. Set aside.
3. Combine brown sugar, margarine, and peanut butter in large bowl. Beat at medium speed, scraping bowl often until creamy.
4. Add eggs and vanilla; continue beating until well mixed.
5. Reduce speed to low. Add flour, baking powder, baking soda. Beat until well mixed.
6. Stir in chocolate chips.
7. Pat dough into prepared pan.
8. Sprinkle with sugar.
9. Bake for 20-22 min or until golden brown.
10. Immediately press evenly spaced chocolate candies into warm bars.
11. Allow to cool completely.
12. Remove bars from pan using edges of foil.
13. Cut into bars; cutting between candies.
Makes 35 bars.

Butterscotch Cookies or Bars

*from Nestle

• 1/4 c all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 c butter softened
• 3/4 c granulated sugar
• 3/4 c brown sugar
• 2 large eggs
• 1 tsp vanilla or grated peel of 1 orange
• 3 c quick or old fashioned oats
• 1-2/3 c (11 oz pkg) butterscotch flavored morsels

1. Preheat oven to 375
2. Combine flour, baking soda cinnamon and salt in small bowl.
3. In large mixer bowl, beat butter, granulated sugar, brown sugar, eggs, and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats and morsels.

For Cookies:
6. Drop by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 7-8 minutes for chewy cookies; 9-10 minutes for crisp cookies.
8. Cool on baking sheets for 2 minutes.

For Bars:
6. Spread dough into greased 15x10 in jelly-roll pan. .
8. Bake for 18-22 minutes or until light brown.
9. Cool completely in pan.
10. Cut into bars and serve

Makes 4 dozen cookies or bars.

Velveeta Cheesy Pasta Casserole

*from Kraft

• 1-1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 c cooked rotini pasta
• 1 pkg (1 lb) frozen Italian-style vegetable combination, thawed
• 1 can (10 oz) Ro-Tel diced tomatoes & green chiles, undrained
• 3/4 lb (12 oz) Velveeta cut into 1/2 in cubes

1. Heat oven to 400
2. Combine Ingredients in 13x9 in baking dish. Cover with foil.
3. Bake 40 min. Let stand 5 min. Stir. Makes 8 servings.

Double Peanut Butter Paisley Brownies

*from Hershey's

• 1/2 c butter softened
• 1/4 c Reese's creamy peanut butter
• 1 c granulated sugar
• 1 c packed light brown sugar
• 3 eggs
• 1 tsp vanilla
• 2 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1-2/3 c (10 oz pkg) Reese's peanut butter chips
• 1/2 c Hershey's syrup

1. Heat oven to 350. Grease 13x9 in pan
2. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3. Stir together flour, baking powder, and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.
4. Bake 35-40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Makes about 36 brownies.

Mmmmmm Cheeseburgers!

*Mama Cass Original

 

• 1 lb ground beef
• 2 tbsp Worcestershire sauce (more to taste)
• 1 tbsp granulated garlic
• salt and pepper to taste
• 1 small onion diced fine
• 4 pieces cheddar cheese
• 4 pieces Swiss cheese
• 4 Sesame Seed Buns, toasted

 

Mix all ingredients and form into 4  (1/4 lb) patties. Grill until desired doneness. Top with 1 slice each Cheddar and Swiss. Serve on toasted buns with your favorite toppings.