Healthy Oatmeal Cookies

Dry Ingredients

1 cup whole wheat flour
1 1/2 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 TBSP cinnamon (you can use less or more, I love cinnamon)
1/2 tsp nutmeg (optional)

Wet Ingredients

1/2 cup honey
1/2 cup oil (canola or olive) (I use half and oil half applesauce)
1 TBSP molasses
1 egg (beat with 1 TBSP water)
1 tsp vanilla

Yummy Ingredients
raisins, walnuts, coconut (all optional)

1. Mix the dry and wet ingredients seperatly (when measuring the honey spray the cup with baking spray first and the honey won't stick)
2. Mix wet and dry ingredients together if the mix is too wet add a touch of flour, if dough isn't holding together add an egg white
3. Mix the yummy ingredients in to!
4. Cool the mix in the fridge for 20 min.
5. Preheat oven to 335
6. Can press down with fork for more even cooking, and can line the pan with parchment paper
7. Bake for 15-20 min

Whole Wheat Crepes

3 eggs

2/3 cup milk

2 TBSP butter

1/4 tsp salt

1/3 cup whole wheat flour

1. Beat butter, eggs, milk, and salt until well combined
2. Add flour, beat until well combined
3. cover loosely with plastic wrap and let stand at least one hour, room temp or refrigerated. This helps the flour swell making a softer dough. I just make the dough first and let it sit while I prepare everything else.
4. Brush butter onto a skillet, set on moderate heat until a drop of batter sizzles (30 sec)
5. Stir batter well, pour a little (few TBSPs) of batter into the skillet and quickly tip the pan back and forth so the batter coats the bottom of the pan
6. cook until the edges are golden (about 1 min)
7. flip and cook a few seconds longer
**We love to fill our crepes with vanilla yogurt, lots of berries and nuts. I'm sure the cream cheese lovers can come up with a filling too :)

Greek Chicken and Potatoes

2 boneless skinless chicken breasts, cubed

8 potatoes, cut in small cubes

4 cloves garlic, minced (I used bottled garlic)

1/2 c. olive oil

1 c. water

1 chicken bouillon cube (dissolved in water)

1 Tbsp. dried oregano

1/2 c. lemon juice

salt and pepper

Put potatoes and chicken, along with garlic, into a 9x13 glass pan and mix well. Combine olive oil, lemon juice, water (with dissolved bouillon cube), and oregano. Pour evenly over chicken and potatoes. Bake 45 minutes at 400 degrees or until potatoes are tender and golden brown, stirring occasionally.

(This recipe is a combination of a few I found on recipezaar.com. All the recipes said to be sure and not skimp on the garlic...it was really yummy with the lemon juice! Add more lemon juice, oregano, etc. as you prefer.)

Mud Pie

3 (8 oz) tubs Cool-Whip

2 (8 oz) pkgs cream cheese, softened

2 c. brown sugar

1 large pkg. chocolate instant pudding

2 1/2 c. milk

15 Oreos, crushed

Place crushed Oreos in 12x12 inch pan, pressing down into pan to form crust. Mix brown sugar and cream cheese until creamy. Add 1 tub Cool-Whip. Mix well and place on top of crust. Mix pudding with milk until thickened and place on top of brown sugar mixture. Spread remaining two tubs of Cool Whip on top of pudding. Refrigerate until ready to serve.

Scotcheroos

Rice Krispie Bars:

1 c. sugar

1 c. Karo syrup

1 c. peanut butter

6 c. Rice Krispies

Bring sugar and Karo syrup to a boil, stirring. Remove from heat, add peanut butter and stir. Add Rice Krispies. Pour into 9x13 pan. Wet fingers and spread mix through pan. Spread topping (recipe below) over bars.

Topping:

1 c. milk or semi-sweet chocolate chips

1/2-1 c. butterscotch chips

Melt chocolate and butterscotch chips in a bowl in microwave and pour over bars. Let sit in refrigerator just until chocolate hardens (not too long or the bars will be too hard).

I had never tried these until a few days ago and seriously, I ate like a whole pan by myself because they were so yummy!

(From Maren W.)

Layered Mint Chocolate Brownies

Brownie:

1 c. butter, melted

2/3 c. cocoa powder

2 c. sugar

4 eggs

1 1/2 c. flour

Mint Frosting:

1/2 c. butter, softened

1 lb. powdered sugar

1-3 tbsp. milk

1/2 tsp. mint extract

Green food coloring

Chocolate Topping:

1 1/2 c. semi-sweet chocolate chips

1/2 c. butter

Brownie:

Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Mint Frosting:

Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.

Chocolate Topping:

Melt chocolate chips and butter in microwave 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature 10 minutes before cutting. Cut into 24 small squares with a sharp knife.

(From Worldwide Ward Cookbook)

Cowboy Cookies

1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1 egg
1 tsp. vanilla
1 1/4 c. flour
1/4 tsp. salt
1/2 T. baking powder
1/2 T. baking soda
1 c. oats
3/4 c. chocolate chips (we always add butterscotch chips, too)

Mix sugars, margarine, egg, and vanilla in large bowl. Stir together flour, salt, baking powder, and soda. Add to sugar mixture. Add oats and chocolate chips. Bake at 350° for 10 minutes.

(From Aunt S.)

Peanut Butter Cup Cookies

1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened

1/2 c. white sugar
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg, beaten
1 tsp. vanilla
2 T. milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375°. Sift together flour, salt, and baking soda; set aside. Cream together butter, sugar, peanut butter, and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375° for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cookie Truffles

1 18 oz. pkg. cookies (I used Oreos)

8 oz cream cheese, softened

1 12 oz. pkg. semi-sweet chocolate chips

1 tbsp. shortening

Crush cookies into fine crumbs. Combine 3 c. of crumbs and cream cheese. Shape into 1 inch balls. Combine shortening and chocolate chips and melt in microwave. Stir until smooth; dip the balls into melted chocolate. Place balls on wax paper to set up. While chocolate is still wet, sprinkle with remaining cookie crumbs. Refrigerate until firm. Makes 40 truffles.

(From Worldwide Ward Christmas Cookbook)

Chocolate Chip Peanut Butter Brownies

1 c. sugar

1/2 c. butter, melted

1/3 c. peanut butter

2 eggs

1 tsp. vanilla

1 1/4 c. flour

3/4 c. chocolate chips

Combine sugar, butter, peanut butter, eggs, and vanilla. Stir in flour until well mixed. Add chocolate chips. Spread into greased 9x9 pan. Bake at 350 degrees for 25-30 minutes.

Sloppy Joes

1/2 lb. ground beef

1/2 c. ketchup

2 tbsp. water

1 tbsp. brown sugar

1 tsp. Worcestershire sauce

1 tsp. mustard

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. salt

1 tsp. chili powder

1 tsp. white vinegar

Cook beef in saucepan over medium heat and drain. Stir in remaining ingredients. Bring to a boil, then reduce heat. Cover and simmer for 30-40 minutes.

Chicken Crescent Roll-Ups

2 pkg. Crescent roll dough (16 rolls)

2 tbsp. soft butter

8 oz cream cheese, softened

2 c. cooked chicken (cubed or shredded)

3 green onions, chopped

3/4 c. chopped pecans (optional)

1 pkg. Zesty Italian dressing mix

Salt and pepper to taste

1 can cream of chicken soup

Combine butter, cream cheese, green onion, and chicken in a bowl. On each crescent triangle, place a spoonful of chicken mixture and roll up, sealing edges. Combine nuts and 1/2 pkg. Italian dressing mix on a plate. Roll crescent filled rolls in nuts and put on a baking sheet. If not using nuts, sprinkle mix on top of crescent rolls. Bake at 375 degrees for 17 minutes or until golden brown.

To make gravy, put left over chicken mixture in a saucepan with cream of chicken soup and 1/2 can of water. Heat to a boil and pour over roll-ups.

(From Sister P.)

*Instead of buying crescent rolls you can make this easy recipe: http://deluctabledelights.blogspot.com/2012/09/crescent-roll-dough.html

Cheeseburger Pie

1 lb. ground beef

1 large onion (optional)

1/2 tsp. salt

1 c. shredded cheese

1/2 c. Bisquick

1 c. milk

2 eggs

Cook meat and onion in skillet until brown. Put in pie pan and sprinkle with cheese. Stir remaining ingredients in bowl, then pour over cheese and beef. Bake at 400 degrees for 30-35 minutes.

(From Bisquick box)

Blueberry Muffins

1/2 c. margarine

1 c. sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

1/4 tsp. salt

2 1/2 c. fresh or frozen blueberries

2 c. flour

1/2 c. milk

Mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs, one at a time. Beat in vanilla, baking powder and salt. Fold in half of flour, then half of milk into batter. Repeat. Fold in blueberries. Spoon into muffin cups. Bake 20-30 minutes at 375 degrees, until golden brown.

Creamy Chicken Noodle Soup

2 chicken breasts

6 cups water

1/2 tsp. salt

1/2 c. onion, chopped

1/2 c. celery, finely chopped

1/2 c. carrots, finely chopped

1/4 c. butter

1/2 c. milk

1 can cream of chicken soup

2 c. noodles

pepper

Placed chopped veggies in saucepan with chicken and water. Add salt. Boil and cover with lid. Simmer on low until chicken is tender. Remove chicken, reserving broth. Chop chicken. Add noodles to broth and simmer until noodles are half cooked. Add butter and chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Season to taste.

(From allrecipes.com)

Staked Plains Pasta Toss

2/3 c. mayonnaise
1/3 c. sour cream
1/4 c. cilantro, chopped
2 Tbsp. milk
2 Tbsp. lime juice
1 fresh jalapeno, seeded and minced
1 tsp. salt
7 oz. pasta, rinsed in cold water and drained
2 large tomatoes, chopped and seeded
1 yellow bell pepper, cut into thin strips
1 zucchini quartered lengthwise and thinly sliced
3 green onions, chopped

Combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno, and salt. Add pasta, tomatoes, bell pepper, zucchini and green onion. Toss well and cover. Chill before serving.

Fruit Dip

8 oz cream cheese, softened
7 oz marshmallow cream

Combine in mixer and serve cold with strawberries, apples, grapes, etc.

Dutch Oven Oatmeal Cake

Cake:
1 1/2 c. oatmeal
1 cube butter, melted
1 1/2 c. water
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1 c. brown sugar
2 eggs, beaten
1 c. sugar
1 c. raisins
1 1/2 c. flour
1 tsp. salt
nuts

Combine oatmeal, melted butter, and water; let sit for 20 minutes. Add remaining ingredients and mix. Bake at 375° in a 9 x 13 inch pan for 40 minutes.

Topping:
6 T. margarine
1/4 c. milk or canned milk
3/4 c. brown sugar
1 c. nuts

Combine ingredients in saucepan and cook until boiling and thickened. Pour over cake, then place cake in the oven and broil until brown.

Our favorite way to enjoy this cake is cooked in the Dutch oven (watch it close because it cooks fast). When making the cake in the Dutch oven, you still have to cook the topping on the stove. After the cake is done, add the topping and cover the Dutch oven with coals again to brown the topping.

No Bake Chocolate Oat Bars

1 c. butter
1/2 c. firmly packed brown sugar
1 tsp. vanilla
3 c. uncooked oats
1 c. chocolate chips
1/2 c. peanut butter

Grease 9 inch square baking pan (double recipe for 9 x 13 inch pan). Melt butter in large saucepan over medium heat. Add brown sugar and vanilla; mix well. Stir in oats. Cook over low heat 2 to 3 minutes or until ingredients are well blended. Press half of mixture into pan. Use back of large spoon to spread mixture evenly. Meanwhile, melt chocolate chips in small heavy saucepan over low heat, stirring occasionally. Stir in peanut butter. Pour chocolate mixture over oat mixture in pan; spread evenly with knife or back of spoon. Crumble remaining oat mixture over chocolate layer, pressing gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Gooey Chocolate Bars

1 c. uncooked oats
1 c. flour
3/4 c. brown sugar
1/2 c. butter, softened
1 (14-oz.) can sweetened condensed milk
1 bag chocolate chips

Mix together oats, flour, sugar, and butter. Set aside 1/2 c. of mixture. Press remaining mixture into 9 x 13 pan. Bake for 10 minutes at 350°. Pour sweetened condensed milk on top. Sprinkle chocolate chips and 1/2 c. reserved crust mixture on top of sweetened condensed milk. Cook an additional 25-30 minutes or until golden brown.

Oreo Dessert

Crust and Filling:
24 Oreos, crushed
1/4 c. margarine, melted
1/2 gal. vanilla ice cream, softened
1/2 c. chopped nuts or peanuts

Combine crushed Oreos and butter. Press in bottom of 9 x 13 inch pan. Spread softened ice cream over the crust. Sprinkle with nuts and freeze. Make fudge sauce (see recipe below) and allow to cool. Spread cool sauce over ice cream. May be refrozen or served immediately. Serve with whipped cream, if desired.

Fudge Sauce:
1 cube margarine
1 c. evaporated milk
2 c. powdered sugar
1 c. semisweet chocolate chips

Combine all ingredients in a saucepan and bring to a boil. Boil for 8 minutes, stirring constantly. Cool.

(From Aunt K.)

Neiman Marcus Bars

1 Duncan Hines butter cake mix
1 c. butter, melted
4 eggs
3 3/4 c. powdered sugar
1 (8-oz.) pkg. Philadelphia cream cheese

Mix together cake mix, 1/2 c. melted butter, and 2 eggs. Pour into a greased and floured 9 x 13 inch pan. Mix together well 1/2 c. butter, 2 eggs, powdered sugar, and cream cheese. Pour over the uncooked batter. Bake at 300° for 1 hour. Let cool. Cut into bars.

Seth's Donuts

cheap biscuits from Wal-mart
sugar
canola oil

Heat canola oil in a pan. Put the biscuits into the oil. Cook til golden brown. When done take it out and roll in sugar.

Green Chili Sauce

Shredded beef (I've also used pork and chicken)
1 large can Las Palmas green chili enchilada sauce
1 can green chilies
Jalapeño, diced (optional, but adds great flavor)
Cornstarch

Combine green chilies, enchilada sauce, jalapeño, and desired amount of shredded beef (the canned stuff works great) in a crock pot and cook all day on low (the longer, the better the flavor). When ready to serve, combine cornstarch and a small amount of water in a separate bowl and mix until it makes a smooth liquid. Add cornstarch mixture to crock pot ingredients to thicken green chili mixture. If mixture is still too runny for your taste, add more cornstarch/water mixture. If it's too thick, add water. You can eat the green chili mix alone in the burrito or in combination with beans. To make an extra yummy burrito, cover burrito with green chili mixture, sour cream and cheese (Dustin's favorite).

Tostadas Salsa Verde

4 flour or corn tortillas
3/4 c. shredded pepper jack cheese
2 1/2 c. shredded chicken
1 c. bottled green salsa, plus more for serving
1/4 c. plus 2 T. chopped cilantro
1 c. shredded iceberg lettuce
3 tomatoes, diced
1/4 c. sour cream

Preheat oven to 400°. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes. Meanwhile, in a medium bowl, toss together chicken, salsa, and 1/4 c. cilantro. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes. Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

(From Aunt J.)

Macaroni Cheese Deluxe

1 (8-oz.) pkg. elbow macaroni (2 cups)
2 c. small curd cottage cheese
1 c. sour cream
1 slightly beaten egg
3/4 tsp. salt
dash pepper
2 c. sharp cheddar cheese
paprika

Cook macaroni according to package directions; drain well. Combine cottage cheese, sour cream, egg, salt, and pepper. Add shredded cheese, mixing well; stir in the cooked macaroni. Put into a greased 9 x 9 x 2 inch baking dish. Sprinkle with paprika. Bake at 350° for 45 minutes. Makes 6 to 8 servings.

(From Aunt V.)

Stir Fry Chicken

Stir Fry:
1 bunch green onions, chopped
3 large carrots, peeled and sliced at an angle
1 bell pepper, cut in narrow strips
2 T. oil
1 chicken, stewed and boned
1 c. sliced celery
1 (20-oz.) can pineapple chunks, drained (save juice)
3 T. juice from canned pineapple

Stir fry onion, carrots, and bell pepper in oil until tender-crisp. Add chicken, celery and pineapple with 3 T. pineapple juice (or water). Cover and let steam 15 minutes. While steaming, prepare sauce (see recipe below). Add sauce to chicken mixture and cook 3 minutes longer. Serve over rice.

Sweet and Sour Sauce:
1/3 c. brown sugar
1 tsp. instant chicken bouillon
4 T. cornstarch
3 T. cider vinegar
1 c. water
3 T. soy sauce

Combine all sauce ingredients in saucepan. Cook and stir until mixture darkens and thickens.

(From Aunt K.)

Chicken Casserole

2 T. butter or margarine
1 c. rice, uncooked
1 1/2 c. water
1 pkg. dry onion soup mix
1 chicken, cut up
1 can cream of chicken soup
salt and pepper

Melt butter in 9 x 13 inch pan. Scatter uncooked rice over top of butter. Mix dry onion soup mix with 1 cup of water and pour over rice. Place chicken pieces on rice, fat side up. Salt and pepper. Mix chicken soup and 1/2 c. water. Pour over chicken. Cover tightly with foil. Bake at 250° for 2 hours.

Pesto Pasta

2-4 chicken breasts
1 sm. container light cream
12-16 oz. box of pasta
1/4 c. grated parmesan cheese
3 T. pesto (or more if desired)
ground black pepper to taste

Cook pasta according to directions on box. Season chicken with desired spices, cook in frying pan and cut into bite-size pieces. Combine pasta, chicken, pesto, and cream. Add pepper and parmesan cheese.

Grandma's Kabobs

Marinade:
1/2 c. soy sauce
1/3 c. salad oil
1/2 c. pineapple juice
1 clove garlic, minced
1/3 c. red wine vinegar

Mix ingredients together to make marinade.

Kabobs:
1 lb. sirloin steak, or chicken breast, cubed
pineapple chunks (reserve juice for marinade)
1 lg. yellow onion, cut in bite-size pieces
1 green bell pepper, cut in bite-size pieces
fresh mushrooms

Combine the above ingredients with marinade for 2-4 hours in the refrigerator. Put pieces of meat and vegetables on skewers and barbecue 4-5 minutes on each side.

Mom's Chicken, Rice and Chili Casserole

2 cans cream of chicken soup
1 (4-oz.) can green chilies
2 cans milk or water (use cream of chicken can)
1 1/2 c. instant rice, uncooked
chicken (canned or fresh)
shredded cheese

Mix all ingredients, except cheese, and add salt, pepper, and garlic salt. Put in 9 x 13 inch baking dish and sprinkle shredded cheese on top. Bake at 350° for 45 minutes or until set up.

Filo Chicken

3/4 c. salad dressing (Miracle Whip)
3/4 tsp. tarragon
3/4 c. green onion
3 T. lemon juice
2/3 c. margarine or butter
2 cloves garlic (1 for salad dressing mixture, 1 for butter)
filo dough
6 chicken breasts, boned

Combine salad dressing, onion, tarragon, and lemon juice to make filling. Melt 2/3 c. margarine and add juice of 1 garlic clove. Lay one sheet of filo and spread 2 tsp garlic butter over sheet. Lay another sheet on top of that and spread 2 tsp. butter on sheet. Put spoonful of filling in corner of filo sheet and lay chicken breast on top of filling. Salt and pepper chicken breast and cover with another spoon of filling. Roll up. Place slightly apart on ungreased cookie sheet. Brush with remaining garlic butter. Sprinkle with Parmesan cheese if desired. Bake at 375° for 20-25 minutes.

Dutsin's Dutch Oven Cheesy Potatoes

1 Dutch oven - size 12
5 lbs. potatoes
1 (16-oz) pkg. bacon
Montreal steak seasoning
onion powder
lemon pepper
salt & pepper to taste
lots of cheese

Cut uncooked bacon into 1" strips. Slice potatoes relatively thin (thinner they are, faster they cook, but too thin causes them to crumble and mush a little too much). Preheat Dutch oven with coals underneath it and add entire package of bacon. Cook until bacon is about 3/4 done, keep all of the grease, and stir into potatoes. You can add seasoning any time that you remember during this process. Let cook with coals on top and bottom of the oven, occasionally stirring to keep the ones on top and bottom from burning, until the potatoes are soft (usually determined by a taste test - this is a good way to judge your seasoning, too). After they are soft, add lots - and I mean LOTS of cheese - mix it in and then top it off with a little bit more cheese. Cook with only coals on the top just long enough to get the cheese sufficiently melty.

Grandma's Yummy Yams

Yams:
3 c. cooked, mashed yams
2 eggs, beaten
1 c. sugar
1 tsp. vanilla
1/2 c. melted margarine
1/3 c. milk

Combine and pour into a 2 quart casserole dish. Sprinkle with topping (recipe below)and bake at 350° for 30-40 minutes. If desired, mini marshmallows may be substituted for the topping. If so, do not add until the last 5-10 minutes of the baking time. Makes 8-10 servings.

Topping:
1/2 c. firmly packed brown sugar
2 1/2 T. melted margarine
1/4 c. flour
1/2 c. chopped nuts
Combine all ingredients.

Mexican Bean Salad

3 (15-oz.) cans black beans, rinsed and drained
2 (15-oz.) cans kidney beans, drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion or 1-2 bunches green onions, chopped
3-4 jalapeños, seeded and finely chopped (optional)
2/3 c. olive or vegetable oil
1 c. red wine vinegar
6 T. fresh lime juice
2 T. lemon juice
4 T. white sugar
2 T. salt
2 cloves minced garlic
1/2 c. cilantro, chopped
1 T. ground cumin
1 T. black pepper
1 tsp. chile powder

In a large bowl, combine beans, bell peppers, jalapeños, and onion. Combine the remaining ingredients in a small bowl. Pour over bean mixture and stir well to coat. Chill for several hours. Mix well before serving.

(From Aunt K.)

Panhandle Chicken Salad

1/3 c. corn oil
3 chopped green onions
1/2 c. lime juice
2 seeded and minced jalapeño peppers
1/2 c. chopped cilantro or parsley leaves
1 c. canned black beans, drained and rinsed
1 tsp. ground cumin
1/4 tsp. salt
2/3 c. frozen corn, thawed
1 clove minced garlic
1 whole large boneless, skinless chicken breast, cooked
1 (7-oz.) bag pasta ruffles or twists, rinsed in cold water, drained
1 seeded and chopped tomato
lettuce

Combine corn oil, lime juice, cilantro, cumin, salt, and garlic. Pour half over chicken, cover and marinate 1 hour. Combine tomato, green onions, jalepeño peppers, beans,corn, and pasta with marinade in bowl. Toss to coat, cover, and chill. Grill or broil chicken, turning and basting with marinade 10 minutes or until done. Slice thinly and serve with pasta salad on lettuce-lined platter.

(From Aunt K.)

Taco Soup

1/2 lb. ground beef
2-3 T. taco seasoning mix
1 small onion, chopped
2 c. water
1 (28-oz.) can tomatoes, slightly blended
1 (15-oz.) can Ranch beans, undrained
pepper to taste
garlic salt to taste

Brown ground beef. Drain and rinse in colander in hot water. Sauté onion until clear. Add cooked ground beef and rest of ingredients to the onion. Simmer for 15-30 minutes. Serve with tortilla chips.

(From Aunt K.)

White Chili

4 chicken breasts
2 tsp. cumin
1 onion
1 tsp. cayenne pepper
4 c. chicken broth (can use bouillon cubes and water)
1 small can diced green chile
3 cans great northern beans, drained
2 tsp. garlic powder
1 pint sour cream
2 tsp. oregano
3 c. pepper jack cheese

Put chicken, broth, onion, spices, and green chile in crock pot. Cook on low until chicken shreds easily with a fork. Add beans, sour cream, and cheese. Heat thoroughly (about one hour).

(From Sister F.)

Dustin's Orange Julius

6 oz. orange juice concentrate (1/2 regular can)
1/2 c. sugar
1 tsp. vanilla
1 c. milk ice cubes
1 c. water

Blend in blender and add ice cubes until desired consistency. Enjoy!

Grandpa's Root Beer

5 gal. ice water
1 1/2 bottles root beer extract
5 lbs. sugar
5 lbs. dry ice

Chill water and add sugar, extract, and dry ice (can crush up dry ice to make root beer fizz faster). Mix in Igloo.

Mom's Salsa

1 (28-oz.) can whole, peeled tomatoes (not stewed and you can substitute 1 can of tomatillos for green salsa)
1-2 fresh jalapeños
1 T. minced garlic
4 T. real lemon juice
salt to taste (not too little or it will taste gross)
1 bunch green onions
1 bunch cilantro water for desired consistency

Put all together in food processor. Pulse to desired consistency. Enjoy!!

Note: This is only an approximation of ingredient amounts. Add/subtract to desired taste and heat level. If salsa ends up too hot, add lemon juice to tame it down. You may also use lime juice instead of lemon juice, if preferred.

Play Dough

½ c. salt
1 c. flour
1 Tbsp. cream of tartar
1 Tbsp. oil
1 c. water
Food coloring

Combine ingredients in a saucepan. Heat gently, stirring all the time. When the dough has a good consistency, take it off the heat and allow to cool, kneading a few times when cool enough.

Baked Beans

4 c. canned pork and beans in tomato sauce
¾ c. brown sugar
1 tsp. dry mustard
6 slices bacon, chopped
½ c. ketchup
1 Tbsp. Worcestershire sauce
1 large onion

Mix beans, brown sugar, mustard, and ketchup. Pour into baking pan. Slice onion thin and lay over the top of beans. Lay bacon on top of the onion. Bake at 325 degrees for 2 ½ hours.

Fried Rice

Fry 5 slices of bacon cut into small pieces and 1 bunch green onions, cut up. Push bacon and onions aside and mix up 2 eggs with fork and cook beside them. Slice up egg with pancake turner to make kind of scrambled. Add 2 tsp. soy sauce. Add about 3 cups cooked rice.

Cheesy Potatoes

1 package cubed frozen hash browns
1 small can cream of chicken soup
16 oz. sour cream
1 Tbsp. minced onion
1 tsp. salt/dash of pepper and garlic powder
1 c. grated cheese

Mix and sprinkle with cornflake crumbs. Bake at 350 degrees for 30 minutes, or until potatoes are soft.

Potato Soup

2 pieces bacon
1 package southern style hash browns (or cut up peeled potatoes)
5-6 bouillon cubes
Evaporated milk
1 c. cheese

Fry and crumble bacon and add frozen hash browns/potatoes. Cover with water (just barely cover the hashbrowns) and add bouillon cubes. Boil until hash browns/potatoes are soft. Add milk until desired consistency, and then add cheese. Season to taste with salt, pepper, and garlic.

Ranch Dressing

Mix:
½ Quart Mayonnaise
½ Quart Buttermilk

Add:
1/2 tsp. garlic salt
1 tsp. onion salt
1 1/2 Tbsp. dried parsley, crushed

Chicken Salad

4 c. cooked, cubed chicken
1 c. celery, chopped
1 c. green grapes, halved
1 package (2 ½ oz) slivered almonds
¼-1/2 c. chopped green onions

Dressing:
¾ c. mayonnaise
1 tsp. salt
¼ c. sour cream
¼ tsp. pepper

Serve on rolls for sanwdiches.

Chicken Salad with Roman

2 chicken breasts, cooked and diced
2 Tbsp. slivered almonds (optional)
½ head cabbage, chopped fine (4 cups)
2 green onions, diced
1 package Ramon noodles and chicken flavor package, uncooked

Combine and toss with dressing:

2 Tbsp. sesame seeds (optional)
1 Tbsp. sugar
½ c. vegetable oil
1 tsp. salt
¼ tsp. pepper
3 Tbsp. vinegar

Cover and let stand in refrigerator at least 2 hours before serving.

Caramel Syrup

1 ½ c. sugar
¾ c. milk
½ c. butter
2 Tbsp. corn syrup
1 tsp. baking soda

Mix in a big pan. Boil, stirring constantly, for 7 minutes. Add 1 tsp. vanilla and stir for 1 minute.

(From Sister F.)

Scottish Eggs (Cholesterol Bombs)

Hard boil and cool 6 eggs. Divide 1 pound bulk sausage and wrap around each egg. Roll eggs in crushed Ritz crackers. Dip in beaten egg. Roll eggs in Ritz crackers again. Bake at 350 degrees for 45 minutes. Serve with white gravy.

Easy Roast and Potatoes

Put potatoes (cut in half) and carrots into crock pot. Add roast. Mix together 1 can cream of chicken soup and 1 package brown gravy mix. Pour mixture over roast. Add desired seasonings (salt, pepper, etc.). Cook on high until meat is done (about 4-5 hours).

(From Aunt V.)

Meatloaf

1 lb. ground beef
1 tsp. Worcestershire sauce
1 egg
1/4 c. bread crumbs
1 (8-oz.) can tomato sauce
1 small onion, chopped
1/2 tsp. garlic salt
1/8 tsp. pepper
salt

Mix well and pat evenly into a 4 x 8 inch pan. Bake uncovered at 350° for 45-50 minutes or until meat in center is no longer pink.

Stroganoff

Ground beef
1 ½ tsp. salt
½ tsp. seasoning salt
1 tsp. paprika
1 tsp. pepper
1 ½ tsp. garlic
1 can cream of chicken soup
1 small container sour cream

Mix with meat and heat until warm. Pour over egg noodles.

Cream Cheese Chicken

3-4 chicken breasts
1 package Good Seasonings Italian Dressing
8 oz. cream cheese
1 can cream of chicken or mushroom soup

Put chicken in crock pot on low. Sprinkle with Italian dressing mix and cook 6-8 hours. Add cream cheese and soup. Cook 1 hour more or until melted. Serve over rice.

15 Minute Creamy Fettuccini Alfredo

1-8 oz. package cream cheese
¾ c. grated parmesan cheese
½ c. butter/margarine
½ c. milk
8 oz. fettuccini (cooked and drained)
Seasonings (salt, pepper, garlic, etc.)

In a large saucepan stir together cream cheese, parmesan, butter, and milk. Cook on low heat until melted and smooth. Add cooked noodles and toss. You can also add cooked chicken.

(From Sister C.)

Italian Chicken

Mix together ½ c. bread crumbs and ½ c. parmesan cheese.

Dip chicken in melted butter, and then crumb mixture. Bake at 350 degrees until done.

Hawaiian Haystacks (Mongolian Chicken)

4 chicken breasts cut in half
2 cans cream of chicken soup (or cream of mushroom)
½ can evaporated milk
1 can of water (use cream of chicken soup can to measure water)
1 Tbsp. soy sauce
Salt and pepper

Bring chicken to boil until done, and then take meat off bones (I use boneless chicken breasts). Add other ingredients and let simmer for at least ½ hour (longer is better). Serve over rice and top with cheese, eggs, peanuts, pineapple, tomatoes, red pepper, chow mien noodles, celery, etc.

Soy Chicken

¾ c. soy sauce
1 c. mayonnaise
Chicken
Bell pepper, sliced (optional)

In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil. Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.

Poppy Seed Chicken

5-6 chicken breasts, shredded or cubed
16 oz sour cream
2 cans cream of chicken
2 Tbsp. poppy seed
2 packages Ritz crackers, crushed
¼ c. butter

Add sour cream and cream of chicken to cubed chicken. Mix in poppy seeds. Place in 9x13 pan. Microwave butter and add to Ritz crackers. Sprinkle crackers over chicken. Bake at 350 for 20 minutes. Serve with rice.

Chicken Pot Pie

Cook desired veggies and chicken. In a saucepan, add 1/3 c. flour, 1 tsp. poultry seasoning, and salt and pepper. Stir and add 1 ½ c. chicken broth and 1 c. milk, stir until thickened and bubbly. Add cooked chicken and veggies. Add to pie crust, covering with top crust. Bake at 400 for 30-35 minutes. Let stand for 20 minutes before eating.

Chicken and Dumplings

Boil chicken in a water and chicken broth mixture until chicken is cooked, then add dumplings. You can add carrots, celery, etc. to chicken broth.

Dumplings:
3 Tbsp. shortening
1 ½ c. flour
2 tsp. baking powder
¾ tsp. salt
¾ c. milk
Cut shortening (use a knife or a fork) into flour, baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop by spoonfuls into boiling stew (drop onto pieces of meat, not broth, if possible). Turn down heat to simmer while dumplings are cooking. Cook 10 minutes uncovered, and then 10 minutes covered.

Pizza

Dough:
1 Tbsp. yeast
1 Tbsp. sugar
¾ c. warm water
1 ¾-2 c. flour
1 tsp. salt
1 Tbsp. oil

Dissolve yeast in very warm water with sugar. Measure 1 ¾ c. flour and remaining ingredients into large bowl, add yeast mixture. Stir dough until it becomes stiff, then turn out onto a clean surface and knead until dough becomes smooth and elastic. Add flour in small amounts if it becomes too sticky. Place dough in a warm place to rise, about 1 hour. Throw out dough into desired shape and place on lightly greased pan.

Sauce:
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 Tbsp. chopped onion
½ tsp. Italian seasoning
¼ tsp. garlic powder
½ tsp. salt
1 tsp. sugar
Combine and let simmer while dough rises.

Spread sauce over dough and cover with cheese and other desired toppings. Bake at 450 degrees for 10 minutes or until crust is golden brown.

Hancock's Cheesecake

Crust:
2 c. graham cracker crumbs
3 Tbsp. sugar
6 Tbsp. melted butter

Filling:
1 ½ lbs. cream cheese, cream and add:
1 c. sugar
½ tsp. vanilla
3 eggs
Bake at 375 for 20 minutes

Top Layer:
2 c. sour cream
3 Tbsp. sugar
1 tsp. vanilla
Mix and pour over hot cake and bake again at 450 for 10-15 minutes.

Darn Good Chocolate Cake

1 Devil’s Food cake mix
1 package chocolate pudding (3.9 oz)
4 large eggs
1 c. sour cream
½ c. vegetable oil
1 ½ c. chocolate chips
½ c. warm water

Grease and flour bundt pan. Blend cake mix, pudding mix, eggs, sour cream, water, and oil in bowl and blend on low for 1 minute. Scrape sides of bowl and blend on medium for 2-3 minutes more. Fold in chocolate chips. Pour batter into pan and bake at 350 degrees for 45-50 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run knife along the edge of the pan and invert the pan onto rack to cool 20 minutes more. Frost with chocolate pan frosting.

Chocolate Pan Frosting

1 stick butter (8 Tbsp.)
4 Tbsp. cocoa
1/3 c. milk
4 c. sifted powdered sugar

Melt butter in saucepan for 2-3 minutes. Stir in cocoa and milk. Let mixture come just to a boil, stirring, then remove from heat. Stir in sugar. Quickly spread over cooled cake.

Grandma Wilson’s Chess Pie

2 c. sugar
1 Tbsp. flour
1 Tbsp. cornmeal
Mix, then add:
4 beaten eggs
Mix, then add:
¼ c. melted butter
¼ c. milk
¼ c. lemon juice
Grated rind from one lemon

Bake with regular pie crust at 375 degrees for 35-40 minutes.

Cream Cheese Frosting

8 oz cream cheese, softened
1 Tbsp. milk
1 tsp. vanilla
Dash of salt
5 ½ c. powdered sugar

Blend softened cream cheese, milk, vanilla, and salt. Add sugar 1 c. at a time, mixing well after each addition.

Chocolate Chip Cookies

½ c. butter
½ c. shortening
1 c. brown sugar
1 c. sugar
2 eggs
½ Tbsp. vanilla

Mix, then add:

2 ½ c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 c. chocolate chips

Mix, then bake at 400 degrees for 6-8 minutes on slightly greased pan. Drop lightly on counter after cookies are done baking.

(From Sister F.)

No-Bake Cookies

2 c. sugar
4 Tbsp. cocoa
½ c. butter
½ c. milk
3 c. oats
½ c. peanut butter

Combine all ingredients except peanut butter and oats in a saucepan and boil for 2 minutes, stirring constantly. Remove from heat and add peanut butter and oats. Drop by spoonfuls on wax paper and cool.

Elizabeth’s Chocolate Dessert

First Layer:
1 c. flour
1 cube margarine
1 c. chopped pecans
Cut margarine into flour, then add nuts. Pat into ungreased 9x13 pan. Bake at 350 degrees for 15-20 minutes. Cool.

Second Layer:
8 oz cream cheese
1 c. powdered sugar
Beat together well and add 8 oz cool chip. Spread over first layer.

Third Layer:
1 small package chocolate instant pudding
1 small package vanilla instant pudding
Mix together with 3 c. milk. Pour over first layer. May top with thin layer of shaved chocolate or cool whip. Refrigerate.

Fudge

3 c. sugar
¾ c. butter
2/3 c. evaporated milk
12 oz. chocolate chips
7 oz. marshmallow crème
1 c. nuts (optional)
1 tsp. vanilla

Boil sugar, butter, and milk for 5 minutes, stirring constantly. Remove from heat and add remaining ingredients. Pour into 9x13 pan and cool before serving.

Cinnamon Roll Cake

1 white cake mix
¾ c. oil
4 eggs
8 oz sour cream

Frosting:
2 c. powdered sugar
4 Tbsp. milk
1 Tbsp. vanilla

Mix until lumps are gone. Pour half of mixture into ungreased 9x13 pan. Mix 1 c. brown sugar and 1 Tbsp. cinnamon and sprinkle over batter. Cover with rest of batter and swirl with a knife. Bake at 325 for 40-60 minutes. Frost and serve while cake is still hot.

(From Sister P.)

Chocolate Chip Cheesecake

Crust:
1 ½ c. (About 15) crushed Oreos
2 Tbsp. butter or margarine, melted
2 c. mini chocolate chips, divided
Combine and press into ungreased spring form pan. Sprinkle with 1 c. chocolate chips

Filling:
16 oz cream cheese, softened
½ c. sugar
1 Tbsp. vanilla
2 large eggs
2 Tbsp. flour
¾ c. evaporated milk
½ c. sour cream

Beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining chocolate chips. Bake for 25 minutes at 300 degrees. Cover loosely with aluminum foil and bake for 30-40 minutes more, or until edge is set but center still moves slightly. Refrigerate for 2 hours or until firm. For 9x13 pan, bake at 300 for 20 minutes, then cover and bake 20-30 minutes more.

Chocolate Chip Pie

1 unbaked 9 inch deep dish pie shell (4 c. volume)
2 large eggs
½ c. flour
½ c. sugar
½ c. brown sugar
¾ c. butter, softened
1 c. chocolate chips
1 c. nuts

Beat eggs until foamy. Beat in flour, sugar, and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Bake for 55-60 minutes at 325. Serve warm.

Chocolate Caramel Brownies

1 package German chocolate cake mix (no pudding in the mix)
¾ c. semi-softened butter
1 c. pecans
1 can Eagle Brand sweetened condensed milk (the generic brand is fine)
1 c. chocolate chips
14 oz caramels (about 50)

Microwave 1/3 c. milk and caramels and keep soft. Combine cake mix, butter, pecans, and rest of milk. Press ½ of mixture into 9x13 pan (greased and floured). Bake for 6 minutes at 350 degrees. Sprinkle chocolate chips on top. Pour caramel mixture over chocolate chips and cake mixture. Crumble the rest of the dough on top. Bake for 15 minutes more. Cool 2 hours.

Peanut Butter Sandwich Cookies

1 c. butter
1 c. sugar
1 t. vanilla
3 c. flour
¼ t. salt
1 c. creamy peanut butter
1 c. brown sugar
3 eggs
2 t. baking soda

Cream butter, peanut, sugars together. Add vanilla and eggs. Mix well. Add flour, baking soda, and salt. Mix well. Bake at 375 for 7-8 min.

Filling (put in between two cookies)
½ c. peanut butter
3 c. confectioners sugar
5-6 T. milk
1 t. vanilla

(From BYU Semester at Nauvoo/Joseph Smith Academy)

Hot Fudge Sauce

1 c. butter/margarine
1 c. evaporated milk
1 c. chocolate chips
2 c. powdered sugar

Mix ingredients together in saucepan over medium-high heat. After it begins to boil, boil for 4 minutes, stirring constantly. Serve over ice cream.

Eclair Dessert

Butter 9x13 pan lightly and spread whole graham crackers on bottom.

Make mixture of 1 large package instant vanilla pudding and 3 cups milk. Fold in 8 oz. Cool Whip with pudding.

Put a layer of pudding mixture over graham crackers, then alternate cracker layers with pudding layers, ending with a layer of crackers. Frost with chocolate frosting and refrigerate until cool.

Chocolate Chip Cream Cheese Bars

Mix:
1/3 c. oil
1 egg
1 Fudge cake mix

Take out 1 c. of mixture and press remaining into an ungreased 9x13 pan. Bake at 350 degrees for 15 minutes.

Mix:
8 oz warm cream cheese
½ c. sugar
1 egg
Beat until creamy.
Stir in 1 c. chocolate chips.
Put cream cheese mixture on top of baked cake, then sprinkle with remaining cake mix. Bake 15 minutes more.

Skor Bars

2 1/3 cup flour
2/3 cup packed light brown sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 egg, slightly beaten
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 cup coarsely chopped nuts
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided

Heat oven to 350°F. Grease 13x9x2-inch baking pan. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars.

Caramels/Caramel Sauce

1 c. butter
1 c. brown sugar
1 c. light corn syrup
1 14-oz can sweetened condensed milk
Dash of salt

Combine in a heavy pan, stirring constantly with a wooden spoon. Keep at a rolling boil and cook until a soft ball forms in cold water (about 15 minutes). Pour into buttered 7x11 pan. Cool and cut into squares and wrap in wax paper. For caramel sauce, boil less until desired consistency is reached.

(From Lion House Cookbook)

Peanut Butter Pie

1 chocolate pie crust
1 c. peanut butter
8 oz cream cheese, softened
½ c. sugar
12 oz whipped topping, divided
1 jar hot fudge sauce

Beat in peanut butter, cream cheese, and sugar. Fold in 3 c. whipped topping. Gently put mixture into pie shell. Reserve 2 Tbsp fudge and put rest into bowl and microwave 1 minute. Stir and spread over pie. Refrigerate until serving time. Just before serving, spread remaining whipped topping over fudge. Put 2 Tbsp. fudge in a small bag and knead. Cut a small hole in the corner of the bag and drizzle fudge over pie. Do the same with the peanut butter.

Easy Sugar Cookies

1 c. butter, softened
1 c. sugar
1 large egg
2 tsp. baking powder
1 tsp. vanilla
2 ¾ c. flour

DON’T CHILL. Roll and cut out. Bake 6-7 minutes at 400 degrees. Cookies will appear doughy, but don’t overcook.

(From Aunt V.)

Lemon Punch Cake

1 box lemon cake mix
1 c. water
4 eggs
1 regular lemon pudding mix
¾ c. vegetable oil

Beat for 6 minutes and bake in greased and floured 9x13 pan at 350 for 35-45 minutes. As soon as finished, puncture holes with handle of wooden spoon and pour glaze over entire cake.

Glaze: ¼ c. lemon juice
2 tsp. vegetable oil
2 c. powdered sugar.

Hancock's Cornbread

1 ¼ c. flour
¾ c. cornmeal
½ c. sugar
2 tsp. baking powder

1 c. milk
¼ c. oil
1 egg

Mix and put in 8x8 pan (double recipe for 9x13 pan). Bake at 400 for 20-25 minutes.

Poppy Seed Bread

3 c. flour
1 ½ tsp. salt
1 ½ tsp. baking powder
2 ½ c. sugar
3 eggs
1 ½ c. milk
1 c. oil
2 Tbsp. poppy seed
1 ½ tsp. vanilla
1 ½ Tbsp. almond extract

Frosting:

¾ c. powdered sugar
¼ c. orange juice concentrate
½ tsp. almond extract
½ tsp. vanilla
¼ c. softened butter

Mix sugar, oil, eggs, vanilla, and almond extract. Add flour, salt, baking powder, and poppy seed; beat 2 minutes. Pour into 3 greased and floured pans. Bake at 350 for 45 minutes. While baking, make the frosting and put on bread right when it comes out of the oven.

(From Sister F.)

Mom’s Easy Bread

¾ -1 Tbsp. salt
2 cups Flour
¾ cube butter (melted)
2 Tbsp. Yeast
3 ½ Tbsp. Sugar
2 cups Water
Mix until it makes a “sloppy” mix.

Add 3 cups flour

Put pam on bowl then put dough in bowl and flip over. Raise once (20 minutes). Put into loaves and raise again (20 minutes). Bake at 400 degrees for 21-22 minutes. Rolls 12-13 minutes. Spread butter on top of bread for “glossy” top.

Pumpkin Bread

1 ¼ c. flour
½ c. whole wheat flour
1 ½ c. sugar
1 tsp. baking soda
¾ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg

½ c. oil
1/3 c. water
2 eggs
1 c. pumpkin
Chocolate chips (optional)

Grease only bottoms of pans. In mixing bowl, combine ingredients in first section and mix well. In another bowl, mix ingredients in the second section. Add to flour mixture and beat 1 minute at medium speed. Pour into pan and bake 60-70 minutes at 350. Cool 10 minutes and remove from pan.

Bean Dip

1 large (3 lbs) can refried beans
1 4-oz can chopped ripe olives
1 4-oz can salsa
Guacamole
16 oz sour cream
1 c. grated cheese.

Layer in given order, chill and serve with tortilla chips.

Cheese Ball

1 8-oz cream cheese
2 c. cheddar cheese, shredded
1/8 tsp. garlic powder
1 Tbsp. Worchestershire sauce
¼ c. celery
¼ c. chopped pecans

Make into a ball and roll in chili powder or parsley flakes and chill. Serve with crackers.

Grandma’s Caramel Popcorn

2 c. brown sugar
1 c. karo syrup
1 c. butter

Mix in saucepan until mixture slightly boils, just enough to dissolve brown sugar. Pour over four bags worth of popcorn.

Nutty Buddies Chex Party Mix

1 c. chocolate chips
½ c. peanut butter
¼ c. butter
1 tsp. vanilla
9 c. plain Chex cereal
1 ½ c. powdered sugar

Microwave everything first three ingredients for 2 minutes. Stir, cook for 1-2 more minutes, or until smooth. Stir in vanilla and Chex until the cereal is completely covered. Put mixture in a large plastic bag. Pour powdered sugar into bag and shake. Put on wax paper to cool.

Chocolate Chip Cheese Ball

8 oz cream cheese, softened
½ c. real butter, softened
¼ tsp. vanilla
¾ c. powdered sugar
2 tsp. brown sugar
¾ c. mini chocolate chips
¾ c. chopped pecans

Beat cream cheese, butter, and vanilla until fluffy. Gradually add sugars and beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Put mixture on a plastic sheet and shape into a ball. Refrigerate for 1 hour. Before serving, roll in pecans. Serve with chocolate or regular graham crackers.

Macaroni Grill Bread

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Miz in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 – 10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle course salt over the loaves. Bake for 20 - 25 minutes, until lightly browned. This makes 2 loaves. YOU MUST USE FRESH ROSEMARY!