In the Kitchen...

Mushroom Chicken Bake

2011-06-08T21:57:00.000-07:00

1 cup Italian seasoned bread crumbs
1 egg
4 slices of provolone or muenster cheese
1-2 small cans of mushrooms, sliced or pieces
4 (5 oz portions) chicken breasts
1/2 cup chicken stock (or use bouillon and water)
oil as needed

Pre-heat the oven to 350 degrees. Place bread crumbs in a bowl. Place egg in another bowl, beat it. Dip the pieces of chicken into the egg and then into the bread crumbs. In a skillet, heat about 1-2 tbsps oil on medium heat. Fry the chicken breasts on each side for about one minute. The bread crumbs will be golden brown. (Do not continue to fry the chicken in burnt bread crumbs, wipe out the crumbs before you continue with the next piece of chicken.) Place the chicken in
a 9x13 pan. Place a generous amount of mushrooms over each chicken breast. Place a slice of cheese over each mushroom-covered chicken breast. Bake for 15 minutes. After 15 minutes, pour chicken broth over the chicken breasts and continue to cook for 10 minutes. Serves 4.

I love this recipe. I use it when I am in a bind and can't think of anything else to cook. It usually always tastes great!

White Chocolate Creme Brulee (with accent flavor of your choice)

2011-06-08T21:33:00.000-07:00

2 1/2 tbsps jam of your choice (raspberry, orange, etc.)
4 ounces white chocolate, chopped
3/4 heavy whipping cream
1/4 cup milk
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla
6 tsps sugar (for carmelizing)

DIRECTIONS

Preheat oven to 300 degrees. You will need 4 tall, round (4-ounce) ramekins. Spread a generous 1/2 tbsp jam in the center bottom of each cup. Set aside.

In a small saucepan, melt white chocolate with the cream over very low heat. Continue stirring to blend until mostly melted. Immediately, add 1/2 cup sugar and whisk gently until all is dissolved and mixture is smooth. Remove from heat.

In a small mixing bowl, combine egg yolks, salt, and vanilla. Mix until well blended. Add the white chocolate cream to the egg yolk mixture, little by little, whisking well with each addition to make sure the heat is distributed gradually. Strain with a fine sieve.

Ladle the cream mixture into each ramekin. Place the cups in a hot water bath and bake 35-40 minutes or until center jiggles ever so slightly. Take out of the oven and cool in the bath to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days before serving.

To prepare for serving, sprinkle about 1 1/2 tsps of sugar on the surface of the custard. Torch the sugar until carmalized. Garnish with a fresh mint leaf and raspberry and serve immediately.
Serves 4.

Cheaters Chocolate Eclair Dessert

2011-06-08T21:26:00.000-07:00

2 (3 oz) pkg. vanilla instant pudding
3 cups cold milk (whole milk works best)
1 (8 0z) cool whip
1 box of graham crackers

Mix pudding and milk with hand mixer until set. Fold in cool whip. In a 9x13 dish, layer crackers, pudding, crackers, pudding, crackers. Always ending with crackers on top.
Top with chocolate icing.

CHOCOLATE ICING

1/3 cup cocoa
1 cup white sugar
1 tsp vanilla
1/2 cup butter
1/4 cup milk

Mix cocoa and sugar in sauce pan. Add in remaining ingredients and stir. Boil for 1 minute. Cool slightly and then pour over the top layer of graham crackers. Refrigerate 6-24 hours. Graham crackers will soften.

Spinach and Artichoke Dip

2011-06-08T21:23:00.001-07:00

1/2 cup parmesan cheese
6 oz jar of artichoke hearts
1/4 cup mayonnaise
1/4 cup sour cream
14 oz frozen spinach, thawed
Dash of garlic salt

Mix all the ingredients in a bowl and bake in an 8x8 pan for 20 minutes. Serve with PITA CHIPS.

Recipe from Alicia K.

POPPYCOCK ( A Sunday Tradition)

2011-06-08T21:17:00.001-07:00

1 1/3 cups sugar
1/2 cup light corn syrup
1 cup butter
nuts (optional)
4-6 quarts popped corn

Mix sugar, syrup and butter in a saucepan and bring to slow boil on medium heat. Boil to SOFT CRACK STAGE. Stir every few seconds to "fluff" up the carmel. Do this for about 12-20 minutes. If adding nuts, place the nuts into the carmel mixture right before pouring the carmel over the popcorn.

Grandma Black's Peanut Brittle

2011-06-08T21:12:00.000-07:00

2 cups sugar
1 cup light corn syrup
1 cup water
8-12 oz roasted salted peanuts (without skins)
2 tsp vanilla
2 tsp baking soda

In a saucepan, combine sugar, corn syrup, and water on medium heat until SOFT CRACK STAGE. After soft crack stage is reached, stir in the nuts. Stir until HARD CRACK STAGE is reached. Quickly take off the stove and stir in vanilla and soda. Pour mixture onto greased cookie sheet and DO NOT SPREAD or flatten the bubbles.

Crunchy Carmel Corn (like Cracker Jack)

2011-06-08T21:06:00.001-07:00

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1/2 tsp salt
6 quarts popped corn
2 tbsp molasses
1 tsp vanilla
1/2 tsp baking soda

In a sauce pan, combine butter, sugar, syrup, salt, and molasses. Stir ingredients on medium heat until it comes to a boil. Continue to let boil for 5 minutes without stirring. Remove from heat and add vanilla and baking soda. Pour over popcorn and stir evenly. Bake at 250 degrees for one hour, stirring every 10-15 minutes.

Nutty Chocolate Fudge

2011-06-08T21:00:00.000-07:00

1 (7 oz) jar of marshmallow cream
2/3 cup fat free evaporated milk
1/2 cup butter
2 tsp vanilla
3 cups semi-sweet chocolate
2 cups walnuts/pecans, chopped and toasted

Line 9 inch pan with foil and grease it. Combine marshmallow cream, butter, and milk in a saucepan over medium heat until smooth, stirring constantly for about 5 minutes. (Will be boiling.) Remove from heat and add vanilla and chocolate. Pour into pan and let cool.

Fun Treat Mud Balls

2011-06-08T20:54:00.001-07:00

1/2 pint whipped cream
1/2 cup crushed peppermint
2 (10-0z) mini-marshmallows
1/2 cup chopped nuts
OREO cookie crumbs

Mix all ingredients together except the OREO cookie crumbs. Chill the mixed ingredients in the fridge overnight. Roll mixture into 1 inch balls and roll in cookie crumbs. Freeze before serving.

Party Bowl Mix

2011-06-08T20:45:00.000-07:00

3/4 cup butter
1 cup white sugar
1 cup karo syrup
8 cups Chex or Crispix
6 cups Golden Grahams
1 cup shredded, sweetened coconut flakes
1 1/2 cups whole almonds

In a large bowl, mix cereal, coconut, and almonds. Set aside.
Melt butter in a saucepan, and add sugar and karo syrup. Bring to a full boil. Boil for 2 minutes. Take off heat and add to dry ingredients. Place on greased cookie sheet.

Optional:
After the mix has COMPLETELY COOLED, add M&M's for a chocolatey touch and color!

Recipe given to me by my sister, Michelle.

The "Original" Fudge

2011-06-08T20:24:00.000-07:00

1 can sego milk Grandma Marilyn Black
4 1/2 cups white sugar
1 1/3 cubes of butter

Boil briskly for 6-7 minutes. Remove from stove. Add two 5-6 oz marshmallow jars. Mix well. Add 13 oz. Hershey chocolate bar, chipped or one 48 cents bar and one 10 cents bar. Add one pound nuts and 2 tsp vanilla. Pour into a buttered dripper. Makes 5 pounds.

This is what the original recipe says verbatim.

The Fudge Recipe Today Kathryn Black Ricks

1 12-oz can evaporated milk
4 1/2 cups white sugar
1 1/3 cups butter
2 (5-6 oz) jars of marshmallow cream
13 oz hershey chocolate bar, chopped
1 pound nuts (walnuts, pecans, or almonds)
2 tsp vanilla

Boil briskly 6-7 minutes. Remove from stove. Add (2) 5-6 oz jars of marshmallow. Mix well. Add chocolate. Add nuts and 2 tsp vanilla. Pour into greased cookie sheet. Makes 5 pounds.

At Christmas time, my mother would make this fudge by the batches! I loved it! It was so sweet and I loved the consistency of the fudge. Of course, I am biased to Mom's fudge and this fudge is more nostalgic than anything. She would more often than not use walnuts for her choice of nuts, which usually, after a million pieces, tends to rip your mouth up. Mom would cut up the fudge into little 1 inch squares and place them into those circular Christmas tins and place them in the freezer. It was so fun to sneak a piece when she wasn't looking! The fudge was ultimately always given away to friends and neighbors after my family had gotten their share of mom's super sweet, nutty, chocolatey fudge.

Secret Party Treat

2011-06-08T20:15:00.000-07:00

6 oz Rice Chex cereal
6 oz Corn Chex cereal
9 oz pretzels
2-6 oz pecans
1 cup butter
2 cups brown sugar
3/4 cup honey
1 tbsp vanilla

Heat oven to 250 degrees. Place Chex cereals, pretzels and pecans in a bowl. Melt butter in a saucepan and add honey and sugar until boiling. Let boil for about 5 minutes without stirring . Take off heat and add vanilla. Add the liquid ingredients to the dry ingredients. Place onto 2 greased cookie sheets and bake at 250 degrees for 45 minutes stirring every 10-15 minutes.

Strawberry Vinaigrette Dressing

2011-06-08T20:06:00.000-07:00

1 10-oz pkg frozen strawberries
1 clove garlic, pressed or minced
1/4 tsp white pepper
1 cup olive oil
1/4 cup granulated sugar
1/2 tsp paprika
1/2 tsp salt
1/2 cup GARLIC RED WINE VINEGAR

Other ingredients for salad:
Chopped Pecans
Grated Monterey Jack Cheese
Romaine Lettuce, torn

In a blender add strawberries, garlic, sugar, paprika, salt and pepper. Puree.
Add olive oil and vinegar; puree again. Refrigerate.
In individual bowls place lettuce, cheese, and top with 2 tbsp of pecans. Drizzle vinaigrette over top.

Creamy Alfredo Sauce (fail proof)

2011-06-08T19:57:00.001-07:00

1/4 cup salted butter
1 1/2 tbsp crushed garlic
1 pint heavy whipping cream
1/2 cup milk
1/2 packet of Knorr Alfredo Sauce
1 cup KRAFT parmesan cheese

Melt 1/2 cube of butter in saucepan with 1 1/2 tbsp crushed garlic. Add 1 pint of heavy whipping cream, milk, and Knorr Alfredo sauce mix. Bring the ingredients to a boil. Reduce heat to medium and simmer for 2 minutes, stirring constantly. When sauce thickens, add 1 cup parmesan cheese. Let is stand for 5-10 minutes before serving.

Danish Recipe

2011-06-07T23:06:00.000-07:00

2 cans/pkgs CRESCENT ROLLS
2 8-oz cream cheese
1 cup sugar
1 egg yolk (save the egg whites)
1 tsp vanilla

Unroll 1 pkg crescent rolls and place in 9x13 greased pan. In a bowl, mix cream cheese, sugar, egg yolk, and vanilla. Spread cream cheese mixture over the top of dough. Unroll 2nd pkg of crescent rolls and place over cream cheese mixture. Beat egg whites and brush over the dough. Bake @350 degrees for 30 minutes.

ADAPTATION:

1 can/pkg CRESCENT ROLLS
1 8-oz cream cheese
1/2 cup sugar
1 egg yolk
1 tsp vanilla
blackberry or raspberry preserves (seedless)

Place layer of crescent rolls flattened on the bottom of a grease 10" round dish (or something of comparable size). In a separate bowl, mix the cream cheese, sugar, egg yolk, and vanilla. Spread the cream cheese mixture on top of the dough. Drop preserves by the teaspoonful on top of the cream cheese mixture. Bake @ 350 degrees for 25 minutes.

**Recipe from Diane F. which came from her sister, Becky.

Pumpkin Bread

2011-05-04T20:22:00.000-07:00

3 1/2 Cups Flour
1 1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
2/3 cup water
16 oz canned pumpkin

Combine dry ingredients. In a separate bowl, combine wet ingredients.
Add to dry until just moist.
Grease 2 bread pans. Bake at 350 degrees for 1 hour.
Bake Muffins at 375 degrees for 15-20 minutes.

Pulled Pork Chile Verde

2010-06-28T12:36:00.000-07:00

5 Poblano Chiles
5 Anaheim Chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (5-6 lbs)
1 cup chicken stock
1 jalepeno, roughly chopped
1 jar salsa verde (optional)
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced into wedges

Directions:

1. Preheat broiler. Place washed anaheim and poblano chiles on cookie sheet. Roast the chiles on the top rack until the skin bubbles and darkens. Roast evenly on all sides.

2.Let the peppers cool slighlty and use a knife or fingers to peel the skins off all the peppers. Set aside.

3.Season pork with salt and pepper. Heat a large skillet over medium heat. Brown all sides of the pork butt about 3-4 minutes per side. Place the pork in a crock pot.

4. In same skillet with the pork fat, saute onions and garlic until golden brown for about 8 minutes. Add to crock pot.

5. Remove the papery coverings of the tomatillos. Chop into quarters and place in blender/food processor. Add the skin poblanos and anaheim chiles. *I took the seeds out!* For more heat, you can leave the seeds in.* Puree until smooth. Add to crock pot.

6. Add chicken stock to crock pot. Simmer in the crock pot for 10 hours on low. Add jalepeno and cook for another 2-4 hours until the pork falls apart. Use a fork to shred. Add salsa verde if you need more liquid and cook for another 3-6 hours.

7.Heat tortillas in a pan. Serve tortillas warm with the pork, sour cream, chopped cilantro and lime wedges.

Top it off with a nice cold Limeade!!

I give this recipe a 5-star rating! I made it for Jason on his 30th Cinco de Mayo Birthday and he LOVED it! It was a hit! Such good flavors melded into the meat and not spicy! Even though it was very time consuming, it is well worth it, especially for a party!!

This recipe was found on YUMSUGAR.COM. If you need pictures, go here to get help!

Zucchini Bread

2010-01-18T16:48:00.000-08:00

1 Cup White Sugar
1 cup brown sugar
1 cup oil
1 tsp salt
1 tsp soda
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp baking powder
2 tsp cinnamon
3 tsp vanilla
3 eggs
3 1/2 cups flour
2 cups grated zucchini (seeded and peeled)
1 cup nuts
1 cup raisins (precooked 5 minutes)

Set aside raisins into a small dish of water and let sit until soft.
mix all ingredients and bake in greased and floured bread pans for 1 hour and 15 minutes at 350 degrees F. Can also make cookies.

I just found this recipe. I think it is my grandmother's recipe (Grandma Black).

Pizza Bread or Bread Sticks

2010-01-18T16:44:00.001-08:00

1 TBSP Honey
1/2 tsp Salt
1/3 cup warm water

Stir together in a mixer.

2 TBSP Yeast

Stir gently into mixture for 5 seconds. Wait until yeast bubbles to the top of the water.
Then add:

3-4 cups Flour.

Consistency should be soft and not very sticky to fingers. Grease cookie sheet and spread flat.
Bake at 400 degrees F for 10-15 minutes. Also given to me by my BYU Freshman Roommate, Katie Gilliland.

Rolls

2010-01-18T16:41:00.001-08:00

2 C warm water
2 T yeast
2 eggs
1/2 C sugar
1/2 C butter
2 tsp salt
7 C flour
5 T powder milk

Dough should be just a little sticky. Let rise, form into rolls. Bake at 400 degrees F for 10-15 minutes. From my Freshman Roommate of College at BYU...Katie Gilliland.

Grandma Diane Strawberry Bread

2009-12-27T18:11:00.000-08:00

3 cups flour 2 cups sugar
1 tsp. salt 4 beaten eggs
1 tsp. soda 1 1/4 cup oil
1 tsp. cinnamon 1 cup chopped pecans
2 cups frozen strawberries thawed, juice and all do not drain (I have used whole fresh strawberries)

Sift dry ingredients, add oil, eggs, chopped nuts
(save 1/4 cup nuts to sprinkle on top) and
strawberries. Mix well. Pour into 2 well greased
and floured 9 X 5 X 3 loaf pans.
Bake @ 350 for 55 - 60 minutes.

This is a common request of Jason's and he absolutely LOVES it! I experimented one day and found for an even more sweet bread, spinkle cinnamon and sugar mixture in the bread pans and some on top. Delish!

FROSTED CUT-OUT SUGAR COOKIES

2009-12-27T18:08:00.000-08:00

3/4 cup butter flavored shortening
1 cup white sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Frosting-

1 tablespoon butter
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
3 tablespoons milk
2 drops any color food coloring
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.

In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Note** Sometimes to change things up, I add a little lemon extract to the cookies and the frosting. Makes for fresher flavor.

THIS IS STRAIGHT FROM AUDRA'S RECIPES...and her notes. I have yet to try this one, but I know she is a excellent cookie maker/baker, so I think it is very trustworthy!

AUDRA'S CHOCOLATE CHIP COOKIES

2009-12-27T18:02:00.000-08:00

1 c butter flavored Crisco-or butter if you prefer
1 1/2 c white sugar
2 eggs
1 tsp vanilla
1 tsp orange extract (more or less to taste) I add about 1 1/2 tsp
2 cups flour
2/3 cocoa powder
1 Tsp baking soda
1/4 tsp salt
2 cups semi-sweet choc chips
1/2 c finely chopped walnuts

Beat first 5 ingredients until light and fluffy. Turn mixer down to lowest speed and leave running while adding cocoa powder, salt, and baking soda. Turn mixer off add flour chips and nuts. Mix on lowest speed again just until combined. Bake on cookie sheet at 350 degrees for 8-10 minutes or just until set. Cool on sheet for few minutes and then move to wire rack. Over baking will give dry crumbly cookies. They should be the texture of a brownie. Enjoy!

THIS IS AUDRA'S FAMOUS COOKIE RECIPE! If I make any kind of cookie, this is the only one that Jason insists that I make. He loves how her cookies turn out....but I still haven't got the secret down myself, so I rarely make them. She says the secret is in the BUTTER CRISCO AND THE WHIPPING OF THE FIRST 5 INGREDIENTS! Good Luck!

Raspberry Slush

2009-12-27T17:54:00.000-08:00

1-1/2 C sugar
6 oz lemonade
15 oz crushed pineapple
10 oz pkg strawberries or raspberries
3-1/2 C boiling water
6 oz can orange juice

Mix sugar and water. Boil and let cool. Add fruit, mix. Pour into a pan and freeze. Serve with 7-Up or gingerale.

This is one of my favorite holiday drinks. It reminds me of the holidays because my mother would freeze the juice in an ice cream gallon bucket and put it outside on the deck or on the front porch to let it freeze. The weather is always cold in the winter in ND and so it was easier to make large batches of the drink for parties when all we had to do was put it outside and not worry about finding room in the freezer. However, this is a great refreshing drink for any time of the year. It was just made at Christmas and New Year's because it was convenient to freeze outside!

Pineapple Smoothie Idea

2009-10-16T13:25:00.001-07:00

We had a pineapple

smoothie when we went to Hawaii for our Honeymoon 5 years ago. Jason decided to replicate it. It tasted really good, but still not the same. I think he used sherbet (lime, orange, strawberry) a peach, pineapple, and ice.

Whipped Cream Cream Cheese Frosting

2009-10-14T08:56:00.001-07:00

1 cup granulated white sugar
1 (8 oz) package cream cheese softened
1 1/2 cups heavy whipping cream

In a bowl, cream the sugar and cream cheese until well blended.
In a separate bowl, whip the heavy whipping cream until peaks form. By hand, gently fold the two mixtures together. After about 10 minutes, the sugar will be completely dissolved. Refridgerate unil ready to use.

This is one of my all time FAVORITE ("tiuh kap hou!", that's Chinese for "super good") frosting recipes for cakes! It is especially tasty with rich, homemade chocolatey cakes! However, it is an awesome addition to sweet breads, like strawberry or pumpkin bread! With extra left over, we even found that it was good on waffles and pancakes! Seriously, so divine!

Oreo Truffles

2009-10-06T08:52:00.000-07:00

1 package of Oreo Cookies
1 package (8 oz) cream cheese, softened
1 package of Andes Mint chips

Crush the entire package of Oreos (including cream filling) in the blender until a fine powder is obtained. (You can also crush in a ziploc baggie if you don't have a blender.)
Stir in the softened cream cheese into the crushed cookies. In separate bowl, melt the Andes Mint in the microwave for about 1 minute or so, stirring every 20-30 seconds. Using a small cookie baller, scoop the cream cheese and cookie mixture into balls and dip into the chocolate. Place on a greased cookie sheet or wax paper on a cookie sheet. Put the truffles into the freezer for 30 minutes to harden. Makes about 30 truffles.

Great holiday treat!!

ZUPA TOSCANA

2009-10-06T08:33:00.000-07:00

1/2 lb Italian Sausage (Jimmy Dean)
3/4 cup diced onions
1 slice bacon cut into 1/4" pieces (I dice it)
1 1/4 tsp minced garlic
4 cups nonfat low sodium chicken broth
salt and pepper to taste
2 baking potatoes peeled and diced 1/4" cubes
2 cups kale, chopped
1/3 cup heavy whipping cream

Separate sausage into pieces and place into a small baking dish. Bake sausage at 300 degrees for 15-20 minutes in the oven. Saute onions with the bacon on medium low heat until the onions are transparent. Add the garlic. Meanwhile, place chicken broth into a pot. Place the potatoes, sauteed onions mixture into the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes. Add greens, cooked sausage, cream salt and pepper. Simmer 5 minutes longer and serve while hot.

I like to add just a little more cream, about 1/2 cup and some for a creamier taste. This is the soup that Olive Garden makes and one of Jason's favorite soups. However, he likes my soup so much more! Enjoy!

Saltine Scores

2008-12-09T12:06:00.000-08:00

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!!

2008-11-23T21:41:00.001-08:00

**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

2008-11-19T22:34:00.000-08:00

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

2008-11-17T22:18:00.001-08:00

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

2008-11-13T19:51:00.000-08:00

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

2008-11-13T19:18:00.000-08:00

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

2008-11-13T18:48:00.000-08:00

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

2008-11-11T18:25:00.000-08:00

(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.