HOME MADE TURTLES

This recipe is from my friend Allie!

Petzels (twists or snaps... just not the sticks)
Rolos
Pecan halves
Line baking sheet with wax paper. Place pretzels close together on pan. Unroll Rolos and place 1 Rolo on each pretzel. Top with a pecan. Place in oven at 350 for 3 minutes. Take out of oven and press nut down into melted Rolo. Let cool, then take off of pan

Orange Pull Aparts!

Ok I love monkey bread....and as a Christmas Morning tradition I make a caramel Rhode rolls, well this year my friend, Allie told me to try it this way and I LOVED IT! That might need to be our new tradition. I am not kidding it was delish!

18 frozen rhodes rolls
1 (3.4) oz vanilla instant pudding
1/4 c sugar
1/2 of an orange's RIND grated
juice from one orange
1/2 c butter

Arrange rolls evenly in the bottom of a greased bundt pan. Mix sugar and dry pudding and sprinkle over the top of the rolls. Combine orange rind and melted butter and spoon over rolls. Squeeze juice from orange all over the rolls. Cover with plastic wrap sprayed with PAM.... and place in fridge overnight. When ready to bake preheat at 350. Bake for 25 to 30 min. I ended up covering the rolls the last 10 min with aluminum so they didnt get to brown on top...just keep an eye on it. Immediately invert the pan onto a serving platter. COOL slightly and than cover with frosting.

FROSTING:
1 c powdered sugar
1 T melted butter
2 T fresh orange juice

thanks Allie...you make all my orange dreams come true! hehe

Fantasy Fudge

My friend Stephanie taught a class this month at Enrichment on Christmas Baking...They couldnt have asked a better person, cause Stephanie CAN BRING IT! Absolutely loved her recipies and had to share all of them!

3 cups sugar

2/3 cup evaporated milk

¾ cup of butter

1 pkg chocolate chips

1 7 oz. jar of marshmallow creme

1 tsp. vanilla

nuts (optional)

Microwave version:Cook butter for 1 min or until melted. Add sugar and milk. Cook for 5 minutes, stirring the mix well after 3 minutes. (Scrape sides) Microwave 5 ½ more minutes, stirring after 3. Gradually stir in one package of chocolate chips until they are melted. Add one 7 oz. jar of marshmallow crème and a teaspoon of vanilla. Mix well, pour into pan and let cool.

The fudge I sampled had Andee's Mints in it and it was delish! Not sure how much?? Steph...can you help us out??

Candy Cane Christmas Cookies

This is another recipe from my friend Stephanie...absolutey love this cute idea!

Cream:

1/2 cup butter

1/2 cup shortening

1 cup powdered sugar

Add:1 egg

1 1/2 tsp almond extract

1 tsp vanilla

Mix in:

2 1/2 cups flour

1 tsp salt

Separate dough in half.

Into one half mix in 1/2 tsp red food color. Depending on how large you want your cookies, depends on how much dough you use for each candy cane. Take equal amounts of white and red dough. Roll them out individually like snakes and then roll them together to look like candy canes. Simple and kids LOVE doing this!Bake them for 9 minutes at 375 degrees. When they come out of the oven immediately sprinkle the following topping on top (you may need to push them into the cookie slightly to ensure they stay)

Topping:

1/2 cup crushed candy canes

1/2 cup granulated sugar

Christmas KISS Cookies

This recipe was given to me by my friend Stephanie.....so cute! Love this IDEA!

CREAM together:

1/2 cup butter

1/3 cup peanut butter

ADD:

1/2 cup sugar

1/2 cup brown sugar, packed

BEAT in:

1 egg

1 tsp. vanilla

Combine the following and MIX well:

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

Hershey kisses

Shape into 1 inch balls. Roll in (Green and Red sugar) (can buy these in spice type containers). Bake for 8 minutes at 350 degrees. Remove and add kisses. Return to the oven and bake about 3-5 minutes longer (until kiss is slightly melted.) YUMMY!

Yummy Fruit Dip

** from my friend Allie

Beat until fluffy:
8 oz. cream cheese
1 C. powdered sugar

Add & blend until smooth:
1 sm. box instant vanilla pudding
1 C. milk

Gently fold in:
8 oz. container Cool Whip

Refrigerate until ready to serve. Serve with favorite fruits!

Asian cabbage Salad

from my friend Melanie....the QUEEN of salads

1 cup sliced almonds
2 16 oz. regular cabbage mix (pkg cole slaw)
1 bunch green onion, chopped small
1 cup sunflower kernels
2 pkg. beef ramen noodles, uncooked and broken into pieces

my friend used light sesame dressing...it was delicious...just out of the bottle...but if you wanted to make the dressing you could use

Dressing:
3/4 cup sugar
1 cup oil
1/2 cup apple cider vinegar
2 pkg. beef flavoring from ramen noodles
Preparation:
Roast almonds at 350 degrees F for 10 min (option). Place cabbage in serving dish.

Add chopped onions, sunflower kernels, roasted almonds and broken uncooked ramen noodles. This can sit overnight or for a couple of hours.
Add dressing 1 hour before serving.

Chicken Enchiladas

4 chicken breasts (boiled for 45 min in chicken broth (like 3 or 4 boullion cubes in water) chop it up finely
1 can cream of chicken (I use fat free)
1/2 container sour cream (light)
8 oz of 1/3 fat cream cheese
2 cup shredded cheese
1 can green chilies
tortillas

mix sour-cream, cream of chicken,green chilies, cream cheese really well, with 1 cup of cheddar cheese (save 3/4 cup of sauce before adding the chicken into a seperate bowl)
than add chopped chicken..
spread all over tortilla and roll
and repeat
place in a 9 x 13
place the 3/4 cup over the top and remaining cheese on top to cover
Bake at 350 for 30 min uncovered in the middle of the oven

DEVILED EGGS

so you wouldnt think that you would need to post deviled eggs, but I do, or I forget and have to call the person again!!!

12 hard boiled eggs
miracle whip (I use light) (probably 1/2 cup...just get it to right texture and taste)
1 to 2 TBSP of sweet pickle juice
smidge of mustard
a little salt
and top with paparika

2 boxes of Chex (one rice and one corn, or can use 2 corn or 2 rice)
1 lb sliced almonds
4 cups wide coconut
1 1/2 cups butter
2 cups sugar
2 cups light Karo syrup

In a ginormous bowl, (or brown paper sack works well too) combine cereal, almonds and coconut.

In a saucepan over medium heat, start melting the butter and then add the sugar and corn syrup. Stirring constantly, bring to a boil. Once bubbly, let it boil for 3 minutes, then remove from heat. Pour over the dry goods and stir to make sure all the sticky goodness spreads over all the cereal. Keep in a resealable container and enjoy!!

Home made Stuffing for stuffin' that Tom!

This is my SIL Courtney's Recipe

3 loafs of white bread all toasted, can either toast all the pieces and than cube them....or you can broil each side on a cookie sheet and get it done faster!

3 to 4 stalks of celery (chopped)
lg onion chopped
1 lb sausage brown with celery and onion
** can add mushrooms..which I love!
1 cube butter

poultry seasoning...gives it the taste...add slowly..tsp by tsp to taste

Mix everything up in a big bowl. the chicken broth is to moisten the mixture....so keep adding until it gets the right consistency...you dont want it soggy, so add a little at a time and mix.

chicken stock/broth prob like 6 to 8 cups (just depends) is to give moisture to the bread mixture.

Green Bean Casserole

I love Green Bean casserole and always get asked to bring it for the Holidays....

To fill a 9 X 13:
4 cans of green beans
2 cans of cream of mushroom
2 c cheddar cheese
dash of salt and pepper
2 dash of worchestershire sauce
1 (2.8 oz) can French’s french fried onion rings

Preheat oven to 350 degrees

*In a bowl combine cream of mushroom, worchestershire, and S & P.
*In a 9 X 13 pan drain green beans and place in pan...
*Add soup mix to green beans, add like 1/4 c of the fried onion to the mix and the cheese and bake covered for 20 min
*Remove the tin foil and add the rest of the fried onions for another 5 min to get them crispy

Pecan Pear Salad

**This recipe is from my friend Melanie**

Romaine lettuce 1 head
1 to 2 Pears(soft) diced
candied pecans (take a cup of pecan and toast them with sugar and butter
craisins 1 cup
Feta cheese (1 cup)
red onion 1/3 chopped
Avacados 1 to 2 diced

toss all together in a big bowl

DRESSING: mix blender
olive oil 1/2 c oil
red wine vinegar 4 T
sugar 4 T
pepper 1/4 tsp
splash of tobasco

Chile Verde

**This recipe is from my BIL Scott-T he is an excellent cook!**

3 lbs of 1 in ch pork (pork tenderloin) cut into chuncks
2 T oregano
1.5 tsp minced garlic
1/2 tsp cumin seed
2 tsp salt
1 tsp chili powder
1 can (60 oz) whole tomatoes, drained
1 can 7 oz green chilies
1 can 7 3/4 oz green chile salsa
1 bunch of cilantro chopped
6-8 green onions, chopped

Cook pork in 10 in dutch oven on high heat , top and bottom, for 2 to 3 hrs. Check periodically, adding hot water as needed if meat become too dry. When meat becomes tender, add spices and cook 30 min longer. Add remaining ingredients and simmer until meat and strings with fork.

Shis-Ka-Bobs

1/2 lb round steak
1/2 c tomatoe juice
1 tsp. vinegar
1/8 tsp pepper
1/8 tsp. minced garlic
1/2 tsp salt

Cut fat off the meat and cut into cubes. Mix tomatoe juice, vinegar, salt and pepper, and garlic... Marinate meat inmeat mixture and refrigerator

Alternate meat and veggies:
good with green and red pepper
zuchini
mushrooms
onions
pineapple

Ham and Cheese Bread Dip

** from my friend Mandy....delish

8 oz pkg cream cheese (can use fat free
1/2 c sour cream
1/2 c mayo
1/2 c green onions
1 tsp worchestershire sauce
1 c cubed ham (lunch meat)....chopped/diced
2 c shredded cheddar cheese

Mix all together bake in a french bread loaf (Rye bread or sour dough, never use white or wheat....use pumpernickle rye bread)
Bake @ 350 for 1 hour
**when done wrap in tinfoil to keep warm**

Scott-T's KICKn' Chicken Dip

This recipe is GREAT for the Superbowl. this picture is just the first layer....still need to top with cheese and bake!

4 chicken breasts cooked and shredded really well
8 oz cream cheese
8 oz Franks Buffalo Wing Sauce
8 oz ranch or blue cheese dressing

Combine all the ingredients and then place it in a 11x13 pan.
**Cover with desired shredded cheese. Bake in oven @ 350 degrees until cheese is melted and chicken is heated all the way through. Serve with chips

Texas Almond Sheet Cake

** Recipe is from my SIL Courtney

1 c butter
1 c water
melt together
2 c flour
2 eggs beaten
2 c sugar
1/2 c sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda

Frosting:
1/2 c butter
1/4 c milk
1/2 tsp almond extract
4.5 c powdered sugar

sliced almonds on top to garnish

Bake at 350 for 15-20 min (until lightly brown) and stick a toothpick in it

Coconut-Pecan Filling and Frosting

**recipe is from my SIL Courtney

1 can evaporated milk
1.5 c sugar
3/4 c butter
4 egg yolks (slightly beaten)
1.5 tsp and vanilla
7 oz pkg coconut
1.5 c chopped pecans

MIx milk, sugar, butter, egg yolks, and vanilla in sauce pan. Cook and stir on med heat about 12 mnin, or turns slightly brown, Remove from hear and stir in coconuts and pecans

Beat until cool and spreading consisitency

Place on a German Chocolate cake (just use cake mix box and follow directions)

Chocolate Cream Pie

** From my SIL Courtney

Mix Together:
1.5 c sugar
1/3 c cornstarch
1/2 tsp salt

Beat together in a seperate bowl:
3 c milk
4 egg yolks

Mix all together, cook in microwave in 2 min cycles, stirring in between each cycle until thick (4 to 5 cycles)

then add 2 T butter
4 tsp vanilla
2 oz melted unsweeten chocolate (by the chocolate chips it is in a BAR)

cold but not set....put in pie crust.

Coconut Cream Pie Filling

**from my SIL Courtney

Mix together:
2/3 c sugar
1/4 c cornstartch
1/2 tsp salt

Beat together:
3 c milk
4 egg yolks

Then in a microwavable bowl: mix these 2 together, cook in microwave in 2 min cycles until thick...(prob like 4 to 5 cycles)

Then add:
2 T butter
2 tsp vanilla
3/4 c shredded coconut

make sure it cool down completely before you put it in the pie crust

Lemon Meringue Pie

**recipe given to me from my SIL Courtney

7 T cornstarch
1/4 tsp salt
1.5 c sugar
mix together really good with a whisk and than add the water

1.5 c hot water

place in a microwave bowl do it in 2 min cycles....and stir in between each one, just do it until it is thick, (maybe like 10 min...or however long, like 4 or 5 cycles)

then add 3 egg yolks (save your egg whites) beaten and cook for 2 or 3 min longer ( this is what makes it yellow)

then add
2 T butter
1/2 c lemon juice
1 tsp lemon peel grated
whisk it in

cool in fridge until completely cooled or will make pie crust soggie... then pour into cooked pie crust

Meringue:

Beat 3 mores egg whites with 1/4 tsp cream of tartar, until frosty than beat 6 T sugar a little at a time. Beat until stands in peaks.

Bake @350 oven until brown about 15 min until it is golden...let it sit in the open air until cooled.

Let it cool before you eat it... so it doesnt make drips.

Pie Crust

recipe is from my SIL Courtney

1 c flour
1/2 c shortening
dash of salt
cut these together

than add the water slowly, may not use all of the 1/4 c
1/4 c ice cold water

Bake @ 400 for 10 to 15 min
Trick: to mix as minimum as possible (dont knead) Roll out and put in pie pan

tips

I totally stold this from my friend Stephanie but it had major tips that are GENIUS~

**Peel a banana from the bottom and you won't have to
pick the little 'stringy things' off of it. That's how the primates do it.
**Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
**Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
**Peppers with 3 bumps on the bottom are sweeter and better for eating.
**Peppers with 4 bumps on the bottom are firmer and better for cooking.
**Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.
**To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
**Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
**Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
**Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.
**When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
**To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
**Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
**To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!
**Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed

Pumpkin Bars

This recipe is from my friend Stephanie and they are divine! **note refrigerate**
4 eggs
2 cups sugar
1 cup oil
1 16 oz. can of pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 cup chopped walnuts (optional)

Beat together the eggs, sugar, oil and pumpkin. Then stir in the flour, baking powder, baking soda and cinnamon. Bake at 350 degrees for 25-30 minutes.

Once the cake has cooled you can frost with the cream cheese frosting. Recipe follows.

8 oz. cream cheese
1 cube butter
1 tsp. vanilla
2 cups powdered sugar
2 T milk

Mix the cream cheese and butter together till well blended then slowly add the remaining ingredients, until you reach your desired consistency.

Frost your cake and sprinkle with the walnuts (if desired). We have found these bars keep best if they are refrigerated!

Sticky Rice and Sauce

Sticky rice...is made with glutenous rice...I make about 3 C for my little family..
First thing you have to do is soak the rice in really hot water for an hour.Than just pour it in the basket over the Pot. cook on the first side for about 20 min. or until the rice on top all looks like it is coming together and have been steamed, you than flip the rice over so the top goes on the bottom and cook for another 10 min.




Sauce made to dip in is
equal parts of soy sauce and vinegar (like 1/2 to 1/2)
than equal parts of cilantro and green onion 1/2 c to 1/2 c)
just mix these enough to make it a little thicker.
than add garlic chili sauce, like a tsp or 2, if you like it spicier than like TB or 2

Bacon Cheddar Ranch Dip

from my friend Kara

1 C mayonnaise
1 C sour cream
1 (1 oz) package ranch flavored salad dressing and seasoning mix
1 1 /2 c cheddar cheese, grated
1/2 c bacon, cooked and crumbled or shredded into small pieces

In a small bowl, combine mayonnaise, sour cream and seasoning mix; whisk to combine. Fold in cheddar and bacon. Refrigerate for at least 2 hours. Serve with assorted fresh vegetables or corn chips, or potatoe chips, if desired.

Great Green Chile Chicken Soup

Given to me by my sister MaryAnn.....It is YUMMO!

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
2lbs chicken breast
2 packages of Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chilies
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalapenos, seeded & chopped
1 can (28 oz) white hominy, drained
1 tomato, diced (optional)
sour cream
shredded cheese
chips

Directions: #1 In a large pot, combine chicken broth, onion (I kept the onion in large pieces & only used it to flavor the broth & then removed them (thanks to picky kids) just an option) & raw chicken breasts. Heat to boiling over high heat. Then reduce heat to low & simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
#2 Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
#3 Shred the cooked chicken and add it back into the broth. Cover & simmer for 40 minutes.
#4 Top each bowl off with a TBS sour cream, cheese, diced tomato, & eat with chips!

Bread Stick Mummy Dogs

Breadstick Mummy Dogs
1 roll/pkg Pillsbury Breadstick dough (12 count)
12 hot dogs

1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Candy Corn Rice Crispy Treats

Rice Krispies
Marshmallows
Butter
white Wilton's melts
Orange Wiltons's melts
and yellow sprinkles

Use the recipe right off of cereal box.
After spreading the Rice Krispies into a 9 x 13 Use a candy corn shaped cookie cutter – If you don’t have one you could just cut the shape out of paper and use it as a template.
Using Wilton’s candy melts I dipped half of the candy corn shaped Rice Krispie treat into the white melted melts..After dipping I placed them on a wax paper lined cookie sheet for them to harden up.
Once they were hard I dipped the other half into orange melted melts and while they were still wet I sprinkled yellow sprinkles on the bottom and viola! Candy Corn!!

If they are slow to harden you can refrigerate them to speed up the process.

Pumpkin Cookies......LOW FAT

Trisa's Pumpkin Cookies

1 box spice cake mix
1 - 15 oz can pumpkin
1 1/2 c. chips (chocolate, cinnamon, butterscotch, or white chocolate)

mix 3 ingredients. spoon onto greased cookie sheet. cook @ 350 for 12 min.

Chicken Tortilla Soup

Rachelle's Tortilla Soup

1 T olive oil
1 lg onion chopped
5-6 garlic cloves chopped
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1 T tomato paste
4-6 c. chicken stock
4-5 14 oz whole canned tomatoes & half the liquid from can
**if you want more spicy add up to 1/2 c. salsa or 1 1/2 chipotle chili & a little adobo sauce

1 can corn
1-2 chicken breasts, shredded or cubed

*garnish with cilantro, sour cream, shredded cheese, lime wedges, tortilla chips, and avocado

boil chicken in water w/salt & pepper (use this water as chicken stock) or use rotisserie chicken & buy store bought stock
heat oil in lg pan on med-high, cook onions, oregano, & cumin 2 min. then add garlic & lower heat, cook uncovered about 10 min
add tomato paste to onions & cook for a min
add chicken stock & tomatoes
puree soup
add chicken & corn. simmer a few more min

French Onion Soup

Melanie's French Onion Soup

3 T. olive oil
2 lg vidalia onions, sliced
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp fresh thyme leaves
4 c. beef broth
4 slices cibatta bread, cubed
4 oz. sliced fontina cheese
special equipment: 4 (1 1/2 c) ovenproof ramekins

in med., heavy saucepan, heat olive oil over med. heat. Add onions, salt & pepper. cook, stirring occasionally, until onions are tender, about 10 min. add thyme & broth. simmer, uncovered, until the onions are soft, about 15 min.

divide soup among 4 ovenproof ramekins. divide the cubed bread among the ramekins. top each w/slices of fontina cheese. place under broiler until cheese is golden & bubbly about 4 min. serve immediately.

Bread Bowl Recipe

Lacey's Bread Bowl Recipe (she also said this recipe can be used for anything - bread, cinnamon rolls, pizza crust, etc.)

10 1/2 c. flour
1/2 c. sugar
1 T. salt
3 rounded T. yeast
3 T. liquid soy lecithin
4 c. hot tap water

mix dry ingredients. squirt quarter sized w/lecithin & add water. mix well. makes 4 loaves of bread. raise for 25 min. bake @ 350 for 25 mins.

Sleepin' in Omelette!

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks (3/4 c) butter
1 8-ounce pkg cream cheese
10 eggs
2 cups milk
1/2 tsp dry mustard
dash of cayenne pepper
1/2 tsp salt
1 tsp chopped chives

Generously butter a 9 x 13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over top.

Mix remaining ingredients and pour over the top of dish. Cover and refrigerate over night.

The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Chicken Cordon Blue

8 chicken breast--use skinless, boneless, and pound the heck out of it, until flat
1 c flour
2 eggs beaten in a bowl with a little milk
8 slices of ham
8 slices of swiss cheese

In a Bowl: mix well
1 pkg shake and bake
1 pkg good season blue cheese dressing mix
1/4 c parmesean cheese

Place ham on chicken & swiss cheese on ham roll up in chicken and pin it with a toothpick.

Roll in flour..then egg..then seasoning mix
Brown in hot oil on all sides
remove the toothpicks, place on Baking sheet
Bake @ 350 for 45 min

Gravy: 1 can cream of chicken soup
1 sm container of sourcream
2 T lemon juice

SUGAR COOKIES

recipe from Alli Meiners

3 1/4 C. flour
1 tsp. soda
1/2 tsp. salt
1/2 C. soft butter
1 C. sugar
1 egg
1 tsp. vanilla
3/4- 1 C. sour cream

Cream butter & sugar. Add egg & vanilla. Next add sour cream. Sift remaining ingredients & mix well. Roll to desired thickness & cut out. Bake for 10 minutes at 350.

Frosting:
8 oz cream cheese
2 c powdered sugar
1 tsp vanilla
1 cube butter

Pumpkin Chocolate Chip Bread

This recipe was given to me from Mandy Yearsley

1/3 c butter softened
1 1/3 c sugar
2 eggs beaten
1/4 c water
1 c canned pumpkin puree (it is already pureed in the can... look for it)
1 2/3 c flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cloves
2 c semi sweet chocolate chips

preheat oven to 350,In a mixing bowl with electric mixer cream butter and sugar until light set aside, in another mixing bowl mix eggs,water, and pumpin, mix that well than add creamed butter and mix well. In another bowl mix dry ingredients together. Start adding about the 1/3 of the dry mix to the wet mix and mix well, add another 1/3 and mix until it is all combined. put in chocolate chips. Bake in a greased loaf pan for 55-60 min.

Crockpot Chicken Taco Soup

3 frozen chicken breasts
1 diced onion
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1 can Ro-Tel
1 can kidney beans
1 can black beans
1 can Northern beans
1 can corn
1 can vegetarian baked beans

Layer in order all ingredients with all beans undrained in a crockpot. Do not stir. Cook on low for 6 to 8 hours. Shred chicken before serving. So easy! Enjoy!**Serve with grated cheese, tortilla chips and sourcream

**I like my soups more brothy rather than thick so I use 1 can full of water
** I also put in some avacado...mmmmmmmm....good

Raspberry Pretzel Salad

crust:
2 c pretzels crushed
3 T sugar
3/4 c butter
Mix and pat in the bottom of a 9 x 13 pan. Bake @ 350 for 5 min and cool

Filling:
1 pkg of creme cheese
1 sm can crushed pineapple (drained really well)
1 pkg raspberry jello
10 oz frozen raspberrys
1 c sugar
8 oz cool whip
2 c boiling water

Beat together cream cheese and sugar and pinapple. Fold in cool whip spread in to cooled crust. Dissolve jello into water and add frozen raspberries. Cool and pour over cheese layer and crust. Let everything set.

Hawaiian Meatballs

recipe comes from my mom Cherie Wayment

1.5 lb ground beef
2/3 c bread crumbs
1/2 c chopped onion
2/3 c evaporated milk
1 t. seasoning salt
1/3 c flour
3 T shortening

combine and mix thoroughly. Shape into 30 meatballs. Roll into flour. Brown in shortening. Drain excess fat. Pour sweet and sour sauce over. Simmer covered for 15 min.

Sweet and Sour sauce:
13.5 oz pineapple chunks- drain and add water
2 T cornstarch-blend with juice (to make 1 cup)
1/2 c vinegar
2 T soy sauce
1/2 c brown sugar
2 T lemon juice
1 c green pepper
2 T chopped pimento
*stir into pan, cook until thick and clear...Add pineapple, pepper and pimento- cover and simmer for 15 min
Serve over fried Rice (see recipe)

Breakfast Quiche

**recipe from Alli Meiners

3 c or 24 oz. frozen shredded hashbrowns
1/3 c melted butter
Press hashbrowns into bottom & sides of greased 9 x 13 pan. Pour melted butter evenly over the top. Bake @ 425 for 25 min
Mix together:
1 1/2 c grated cheddar cheese or (1 c cheddar....1/2 c swiss cheese)
4 beaten eggs
3/4 c milk
1/4 tsp salt
1 c cooked sausage, ham or bacon
can add:
onion
green pepper
mushrooms
Pour mixture over the baked hashbrowns. Bake 30-40 min @ 350. Let sit for 10 min before serving. To prepare ahead of time you can make mixture the night before and let sit in the fridge overnight.

Sausage/Cabbage Dish

recipe from Julie Saya

1 lb sausage (I buy the reduced fat)
1 onion
brown together

chop 1 head of cabbage (it will cook down)

Add sauce:
4 T soy sauce
4-5 T brown sugar
1 T yoshida sauce ( I always add more)

cook for 20 min. Serve over Rice

Summer Salad

recipe is from my SIL Courtney

1 pkg shell noodles
1 c 1/2 grapes
1 c diced apples (leave skins)
2-3 cooked chicken (diced)
1 c celery chopped
slivered almonds

Dressing: equal parts of
1/2 bottle of coleslaw dressing
1 c mayo
(really just start out with 1/2 c to 1/2 c and see how much that brings to cover your salad. but if you need more just keep adding more at equal parts.
Dill

Oriental Dressing

recipe is from pampered chef

3 T vegie oil
1 T lemon juice
1 T sesame seeds (toasted)
1.5 tsp. soy sauce
1 garlic clove (pressed)
1/2 tsp minced fresh garlic
salt and pepper
just whis together using mini whipper

Potatoe Salad

from mom and Courtney

8 med potatoes, boiled and cubed
1 c celery chopped
a few green onions chopped
3/4 c chopped pickles (claussen)
6 boiled eggs

Sauce: 1.5 c mayo (can use light)
miracle whip (1/4 c) optional
mustard, just enough to turn it yellow
2 T sugar
Sprinkle garlic salt
Top salad with sliced eggs and paparika

Taco Frito Salad

1 med green pepper
1 bunch of green onion
1 can red kidney beans, rinsed and drained
4 firm chopped tomatoes, love Romas
catalina dressing
Fritos to mix in the dip

Mix and chill at least 2 hrs.