Saltine Scores

1 ½ packages of salted saltine crackers
1 cup butter
1 cup brown sugar
2 cups milk chocolate chips
1 cup chopped nuts (pecans, walnuts, almonds)

Preheat oven to 400 degrees.
Grease cookie sheet and line with saltine crackers in a single layer.
In a saucepan, combine brown sugar and butter. Bring to a boil and stir constantly for 3 minutes. Immediately pour over saltine crackers and spread to cover crackers completely.Bake for 5 – 6 minutes or until the entire pan bubbles. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes then spread the melted chocolate chips over the top. Sprinkle with chopped nuts and let cool. Crack and break into pieces.

Recipe given by my friend Casey.

NOTE: These are tasty little treats and are great for party platters.

This is an alternate recipe given to me by Diane. I like the aluminum foil idea...haven't tried that yet....
1 cup butter 40 saltine crackers
1 cup light brown sugar 1 cup chopped pecans
1 (11 oz.) pkg. Nestle milk chocolate chips
Line jelly roll pan (or large cookie sheet) with aluminum foil
and spray with Pam. Lay the saltines flat on the foil. Melt
sugar and butter together; heat until "foamy". Pour mixture
over the crackers evenly. Put in oven and bake at 350 for 10
minutes. While still hot, sprinkle choc. chips over crackers.
When softened, spread to coat crackers. Sprinkle pecans
on top. Let cool, then refrigerate until hard. Crack up and
store in a cool place in airtight container.

Recipes Yet to Come....all tried and tested!!

**Pumpkin Bread with Cinnamon and Sugar Coating
**Homemade Marinara Tomato Sauce (using blanched Roma Tomatoes)
**Pecan Pie
**Pie Crust
**Chicken and Mushroom Dish
**Chicken Roll-Ups

Crescent Rolls

2 Tbsp yeast
2 cups water
1/3 cup sugar
1/3 cup vegetable oil
2 1/2 tsp salt
2/3 cup powdered milk
5 cups flour
1 egg
1 tsp baking powder
Butter, melted

In a bowl, add 2 Tbsp of yeast to warm water. Let sit for 5 minutes until the yeast activates.
(Yeast will start to pop to the top of the surface.) In a separate bowl, mix sugar, oil, salt, powdered milk, egg, baking powder and ONLY 2 CUPS FLOUR. Add the yeast and water to the mixture. Beat for 5 minutes until the dough is smooth and elastic-like.
Then add 2 more cups of flour, one at a time. Mix for a minute or until the flour blends into the mixture. Add 1 more cup of flour and knead for 4 minutes. The dough will be sticky. Grease the sides of the bowl and cover dough. Let the dough rise for 1 hour or until doubles in size.
THE DOUGH WILL BE STICKY so roll out the dough onto a well floured surface. Roll out a large circle (for large crescent rolls) or divide dough into two and roll out two small circles (for smaller crescent rolls). Lightly spread melted butter over your circle of dough using a spoon or a basting brush. Using a pizza cutter, cut the cirlces as if cutting a pizza, into triangles. Roll up the triangles, starting at the larger end working towards the pointy end of the triangle. Bake at 400 degrees for 10 minutes on a greased cookie sheet.

Recipe given to me by my mother-in-law, Terri.

NOTE: I like to lightly glaze the tops of the rolls with butter as soon as they come out of the oven. It just adds more flavor and moisture to the roll. So far these have been fail proof for me and the softest rolls I have ever made. I really enjoy them and they are not as time consuming to make as one may think. My hubby loves them and so does his brother!! I wonder why?? (It's their Mother's recipe!!)

Crock Pot Parmesan Chicken

4 chicken breasts (or skinless thighs)
1 stick of butter
1 cup of Italian bread crumbs
1 Tbsp. minced garlic (optional)
1/2 cup grated parmesan cheese (in the can)
1/2 cup of shredded parmesan

In a glass dish, melt butter in the microwave. Stir minced garlic into the butter. Place bread crumbs and grated parmesan cheese in a separate dish from the butter. Dip the chicken into the butter, covering each side well. Then transfer chicken to bread crumb mixture and coat sides well. Place into the crock pot and cook on high for about 2 hours. Sprinkle shredded parmesan onto the chicken the last 15 minutes of cooking time and let melt. Serve with angel hair pasta and chunky marinara sauce.

Recipe given to me by my sister, Tressa.

NOTE: I prefer to use skinless chicken thighs because they are more tender (and fattening) and don't dry out if I leave the crockpot on a little longer. I can usually leave the chicken thighs in the crockpot for at least 3 hours on high and they still stay tender and moist.

Pumpkin Pie Dessert Squares

Crust:
1 pkg yellow cake mix
½ cup melted butter
1 egg

Filling:
(1) 30 oz Pumpkin Pie Mix (already has all the spices in it, read the can)
2 eggs
1 can evaporated milk

Topping:
1 cup reserved cake mix
¼ cup sugar
1 tsp cinnamon
¼ cup butter, cold

Grease bottom of 9x13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and eggs. Press into pan. Prepare filling by combining all ingredients and pour over crust. Prepare topping by combining all ingredients and pour over filling. Bake at 350 degrees for 1 hour and 10 minutes or until knife inserted near center comes clean. (Don’t overbake.) After completely cooled, serve with whipped cream!

Recipe given to me by my good friend, Paige.

NOTE: If you love pumpkin, you'll love this dessert bar pleaser! Fabulous!! Excellent autumn dessert.

Teriyaki Chicken Salad

5 boneless skinless chicken breasts
10 oz teriyaki sauce

1 head of iceburg lettuce
1/2 bunch of romaine lettuce
6-8 sprigs of green onions, chopped
1/2 cup slivered or sliced almonds, toasted
2 Tbsp. sesame seed, toasted
1 large can of mandarin oranges

Pour teriyaki dressing over chicken breasts. Cover and bake at 350 degrees until done (about 45 minutes to 1 hour). Slice chicken into strips. Put chicken and sauce in a sealed tight container and chill in fridge until ready to serve.

Wash and tear lettuce into bite size pieces. Add the chopped green onions. Set aside in fridge until ready to serve.

Add almonds, sesame seeds, mandarin oranges, chicken, and dressing to the lettuce mixture. Toss and serve immediately. 10-12 servings.


DRESSING
1/2 cup granulated sugar
2 tsp. salt
3/4 cup salad oil
3 Tbsp. wine vinegar

In a saucepan, heat dressing mixture over medium heat until sugar is dissolved. Take off heat and chill.

Recipe given to me from my sister's-in-law mother-in-law, Margaret.

NOTE: This is a delicious and light dinner. Serve it with a roll. It does NOT make good left-overs, so be sure to eat it all at one sitting. Great for a big get together. Here is a tip...use good terriyaki sauce, not too salty and has a little sugary taste. I highly suggest MR. YOSHIDA'S TERIYAKI SAUCE from Costco. I made it with some other brand once before and it was way too salty!

Party Bowl Trail Mix

3/4 cup butter
1 cup sugar
1 cup corn Syrup
8 cups Chex or Crispix cereal
6 cups Golden Grahams cereal
1 cup coconut
1 cup whole almonds (salted preferred)


Mix cereal, coconut, and almonds in a large mixing bowl. Set aside.

Melt butter in a sauce pan on medium heat, add sugar and corn syrup.
Bring to a full boil. Boil for 2 minutes, stirring constantly. Take mixture off the heat and our into the dry ingredients mixture.
**For the chocolate lovers out there, add 1 1/2 cups of chocolate chips or m&m's to the trail mix after it has completely cooled.**
Recipe given to me from my sister, Michelle.


NOTE: This is one of my favorite trail mixes because I love coconut and CHOCOLATE! And who can go wrong putting the two together??

White Macaroni and Cheese

(I call it macaroni, but the noodles are NOT macaroni)

Butter (for greasing)
12 ounces wide egg noodles
3 cups whipping cream
1 1/2 cups whole milk
1 Tbsp flour
1/2 tsp salt
1/4 tsp ground pepper
2 cups (packed) grated FONTINA CHEESE
3/4 cup (packed) grated PARMESAN
3/4 cup (packed) grated MOZZARELLA
1 cup cooked diced ham
2 Tbsp finely chopped fresh parsley



Preheat oven to 450 degrees. Butter a 13 x 9 inch glass bking dish and set aside. Cook the noodles in a large pot of boiling water until tender but firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the cream, milk and flour, 1/2 tsp salt and pepper in a large bowl to blend. Stir in 1 cup FONTINA, 1/2 cup PaRMESAN, 1/2 cup MOZZARELLA, ham and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining FONTINA, 1/4 cup PARMESAN and 1/4 cup MOZZARELLA in small bowl and blend. Sprinkle the cheese mixture over the noodles. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
Recipe given to me by my good friend, Paige.


**Note: My hubby and I LOVE this recipe! It is rich and creamy and quick to make. It is a bit on the expensive side, but it is excellent for company and next to FAIL PROOF! Super Target has the least expensive fontina cheese per pound I have found.