Cookies Galore - To search for any cookie recipe

Submitted by Kris and Pat Hughes


http://pghcookbook.googlepages.com/cookiesgalore

Almond Macaroon Brownies

Submitted by Kelly Smith

Ingredients:

1 brownie mix for 9x13” pan

2 pkgs. Cream cheese

½ tsp almond extract

½ cup butter

2 Tbs. flour

¾ cup sugar

1 pkg. coconut

2 eggs

1 cup coarsely chopped almonds

1 tsp vanilla

Directions:

Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in greased 9x13” pan. Beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350 F for 45-60 minutes until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.

**Sometimes I cook this in 2 8x8" pans because the center sets quicker this way.

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Andes Peppermint Cocoa Cookies

Submitted by Alisa Ringger

I’m so glad I tasted these cookies, now I can die happy.

Ingredients:

1 cup unsalted butter

1 ½ cup packed dark brown sugar

2 large egg yolks

1 tsp. vanilla extract

2 ½ cups all purpose flour

½ tsp. baking soda

½ tsp. salt

½ cup special dark cocoa

2 cups Andes Peppermint Crunch Baking Chips

Directions:

-Preheat oven to 350.

-In electric mixer, cream the butter and brown sugar until fluffy (about 5 minutes).

-Add the yolks and vanilla extract.

-Sift together the flour, baking soda, salt and cocoa. Add sifted flour mixture on low speed slowly to the creamed butter.

-Add the Andes Peppermint Chips. Place round balls (1 tsp.) on lightly greased cookie sheets.

-Bake 10 minutes. Let cool.

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Angel Lush with Pineapple

Submitted by Leanndra Ferreira

Ingredients:

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 small fresh strawberries

Directions:

MIX dry pudding mix and pineapple with its juice in medium bowl. Gently stir in whipped topping. Let stand 5 min. until thickened. CUT cake horizontally into 3 layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

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Apple Berry Salsa with Cinnamon Crisps

Submitted by Amy Clark

4 flour tortillas (10 inch)
2 TBS sugar
2 TBS cinnamon

Heat oven to 475°. Brush tortillas with water. Sprinkle with cinnamon/sugar mixture. Cut each tortilla into 8 wedges, place on cookie pan and bake for 4-5 minutes or until lightly browned. Watch first batch of wedges carefully to get accurate cooking time.

1 Granny Smith Apple
1 cup strawberries
1 Kiwi
1 Small Orange, will use zest
2 TBS apple jelly
2 TBS brown sugar

Peel, core and chop apple into small pieces. Add the peeled and chopped kiwi, juice and zest from the orange, brown sugar and jelly. Mix well. Serve with the cinnamon crisps.

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Apple Pie / Pie Crust

Submitted by Connie Bodily

Apple Pie/ Pie crusts

First make pie crusts:
3 c. flour

1 t. salt

1 1/3 c. shortening

Mix and then add:
5 T. water

1 egg

1 t. vinegar

Mix well and then roll it out in between 2 sheets of saran wrap on a damp counter. This recipe makes 4 crusts.

Apple pie:

5-7 apples--peeled and sliced thinly

Combine:
3/4 c. sugar

2 T flour

1 1/8 t. salt

1/2 t. cinnamon

1/4 t. nutmeg

Mix the apples with the sugar mixture and put in pie shell. Dot with 2 T. butter. Put on top crust, make slits in it, and bake for about 30-40 minutes at 400.

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Apple Spice Cake

Submitted by Kate Lawrence

Ingredients:

1 ½ stickes butter or margarine
1 ½ cupes sugar
3 extra large eggs, well beaten
2 ¼ cups unsifted flour
1 ½ tea soda
¼ tea salt
1 ½ tea cinnamon
1 tea cloves
¾ cup cold coffee
1 ½ cups coarsely chopped peeled apples (about 1 ½ medium to large cooking apples)
1 cup whole raisins or coarsely chopped
1 cup coarsely chopped nuts
Boiled iceing

Directions:

Cream together butter and sugar. Add eggs. Mix thoroughly. Sift together flour, soda, salt, cinnamon and cloves. Add flour mixture to creamed mixture alternately with coffee. Thoroughly blend in apples, raisins and nuts. Pour batter into well greased baking dish, 7 ½ X 11 inches. Bake in over preheated to 350 degrees about 1 hour. If using a metal pan increase temp to 375. While cake is still warm frost with boiled icing. If desired, it may be served with whipped cream instead of iceing.

Boiled Iceing:

Ingredients:

1 cup firmly packed brown sugar
¼ cup whipped cream, unwhipped
2 tablespoons butter
1 cup flaked coconut

Directions:

Combine brown sugar, cream and butter. Bring to full boil, stirring constantly. Cook at full boil one minute, stirring constantly. Remove from heat. Add coconut. Mix well. Cool icing slightly. While iceing is still quite hot, spread it on top of cake which should be still warm.

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Best Sugar Cookies

Submitted by Connie Bodily

3 1/4 c. sifted flour

2 1/2 t. baking powder

1/2 t. salt

1 1/2 sticks butter

1 1/2 t. vanilla

1 1/2 c. sugar

2 eggs

1 T. milk

Sift together flour, baking powder, and salt. Set aside. Cream butter, add vanilla and sugar; beat well. Beat in eggs, one at a time, then add milk. On low speed, add flour mixture. Beat only until well blended. Chill dough in waxed paper. Roll out on floured surface and cut into shapes, or roll into a long roll and slice. Bake on unbuttered cookie sheet at 400 for about 10 minutes--depends on the thickness you choose. You can sprinkle them with sugar before you bake, or frost them with buttercream frosting after they have cooled.

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Big Soft Oreo Cookies

Submitted by McKenna Nobbs

Cookie:

1 Devil’s Food Cake Mix
¾ cup shortening
2 eggs
Mix and bake at 350 for 8 minutes

Filling:

4 oz. Cream cheese
½ cup butter
1 ½ - 2 cups powdered sugar
1 tsp. Vanilla

Brown Sugar Squares

Submitted by Shayla Hannon

Ingredients:

1 c. butter or margarine 2 c. flour
1c. brown sugar (packed) 1/4 tsp. salt
1 egg yolk 3-5 Hershey chocolate candy bars
1 tsp vanilla 1/2 c. chopped nuts (optional)

Directions:

* Heat oven to 350. Grease bottom of 9x13 pan.
* Mix butter, sugar, egg yolk and vanilla.
* Add sifted flour and salt until well blended.
* Spread in pan leaving 1" around edges.
* Bake 20-25 minutes or until edges are golden. Crust will be soft.
* Immediately place broken pieces of candy bar on top of crust.
* Spread to "frost" and sprinkle on nuts. Cut while warm.

Butter Cream Frosting

Submitted by Sharyn Sadler

Buttercream Frosting:

1 1/2 C. shortening 1/2 C. flour
1/2 C. butter or margarine (not spread) 2 tsp. vanilla
1 C. milk 2 1/2 C. powdered sugar
Put all ingredients into a large bowl and beat 10 minutes or until fluffy.



Richer Buttercream Frosting:

2/3 C. shortening 2 C. powdered sugar
1/3 C. butter or margarine (not spread) 1 tsp. vanilla
1/4 C. evaporated milk 1/8 tsp. salt
Beat all ingredients together until it reaches spreading consistency.

Frosting/Filler between layers:

Cook together:
2 Boxes cooking style pudding 2 C. milk
Immediately cover with plastic wrap placed directly on the surface of the pudding and let cool.
Cream together:
2 C. shortening 2 C. granulated sugar
Beat both mixes together until smooth and fluffy and the grittiness of the sugar disappears.

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Butterscotch bars

Submitted by Alise Ringger

1 pkg. butterscotch chips

½ c. margarine/butter

2 c. crushed graham crackers

8 oz. cream cheese

8 oz. sweetened condensed milk

1 egg

1 tsp. vanilla

Crush graham crackers into fine bits. Melt margarine/butter and butterscotch chips in pan on low heat. Stir in graham cracker crumbs. Press half of graham cracker mixture firmly into bottom of greased 9x13 inch pan. Set other half aside. Cream together cream cheese, sweetened condensed milk, egg, and vanilla. Pour cream cheese mixture over graham cracker crust in pan. Sprinkle remaining graham cracker mixture over cream cheese. Bake in 350 degree oven for 20 to 25 minutes. Chill before serving.

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Buttery Decorator Icing

Submitted by Jenny Pearson

Ingredients:

½ cup butter, softened
¼ cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 to 4 tablespoons milk

Directions:

In large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in powdered sugar 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons milk; beat at high speed until light and fluffy. Add enough additional milk for desired spreading consistency. Makes 3 cups.

Cheesecake Factory Pumpkin Cheesecake

Submitted by Sandy Komma

Ingredients:

1 ½ cups graham cracker crumbs
5 T butter – melted
1 cup plus 1 T sugar
3 8-oz packages cream cheese – room temperature
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
Whipped cream

Directions: Preheat oven to 350 degrees. Make the crust by combining the graham cracker crumbs, butter and 1T sugar. Stir well enough to coat all the crumbs with butter, but not so much as to turn to paste. Keep it crumbly. Press crumbs into the bottom and 2/3 of the way up the sides of a springform pan. Bake 5 minutes and set aside until ready to fill.
Can use ready-made graham cracker crust instead.
In large mixing bowl combine cream cheese, 1 C sugar and vanilla. Mix with electric mixer until smooth. Add pumpkin, eggs and spices and continue to mix until smooth. Pour into prepared pie crust and bake 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come
to room temperature, put into the refrigerator until chilled. Remove pan sides and cut the cake into pieces. Use dental floss to make a clean cut.
Serve with generous portion of whipped cream on top.

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CheeseCake with RaspberryGlaze

Submitted by Elizabeth Merrill

2 8oz. pkg cream cheese
3/4 cup sugar
Cream the above and add:
2 well-beaten eggs
1 T. lemon juice
1 t. vanilla

Beat well and pour into 2 graham cracker pie crusts
Bake at 350 for 20-25 minutes
While cooking, mix 1 cup sour cream with 2 T. sugar and 1 t. vanilla. When cooked, remove from oven and pour sour cream mixture over cheesecake and return to oven and cook for 5 more minutes. Cool one hour or more and then add glaze: Place one package frozen raspberries in sauce pan with 1/2 cup sugar and 2 T. cornstarch. Heat and stir. Bring to boil. Done when thick and clear. Spread over cheesecake and refrigerate. Best if sets up for 24 hours.

Chewiest Brownies

Submitted by Janene Cook

INGREDIENTS:
1 cup unsweetened cocoa
powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup confectioners' sugar for
decoration

DIRECTIONS:
1.Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper. 2.Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky. 3. Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Nutrition Info (per serving)
Calories 139 (29% from fat) | Protein 1.8g | Fat 4.8g (sat 2.8g) | Carbohydrate 24.3g |
Fiber 1.3g | Cholesterol 28mg | Iron < 1mg | Sodium 70mg | Calcium 9mg

Chocolate Chip Cheesecake

Submitted by Leisel Malan

Crust - 1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix and 1/2 cup Crisco oil

Filling - 3 packages of cream cheese softened

1 ½ c. sugar

1 c. sour cream

1 ½ tsp. vanilla

4 eggs lightly beaten

¾ c. mini chocolate chips, divided

1 tsp. flour

1. Preheat oven 350. Grease 10 inch springform pan

2. For crust, combine cake mix and oil in large bowl. Mix well. Press into bottom of pan. Bake at 350 for 22 to 25 minutes. Remove from over and increase oven temperature to 450.

3. For filling, place cream cheese in large bowl. Beat at low speed with electric mixer adding sugar gradually. Add sour cream and vanilla, mixing until blended. Add eggs, mixing only until incorporated. Toss ½ cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining ¼ cup chocolate chips. Bake at 450 for 5 to 7 minutes. Reduce oven to 350. Bake for 60 to 65 minutes longer or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on cooling rack. Refrigerate until ready to serve. Remove side of pan.

Place a pan of water on bottom shelf of oven during baking to help prevent cheesecake from cracking.

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Chocolate Covered Strawberries

Submitted by Wendy Stahl

* Brake up GOOD chocolate into bite sized pieces. (I buy Peters Chocolate from make-a-cake). It's what Betsy Ann's and Sarris use, but I've also used Dove bars or Aldi's store brand of all things. Don't buy the "disks" - merkins chocolate! it compromises the taste and doesn't produce a smoother texture)
* Place in ceramic (large cereal) bowl
* Microwave 1 minute
* Stir (whether it needs it or not!) - This is a very important step
* Microwave 1 minute more
* Stir chocolate to smooth consistency and Dip Strawberries
* Place chocolate covered strawberries on wax or parchment lined tray as you dip
* Place tray in fridge for approximately 30 minutes and their ready to serve and eat

Chocolate Ho Ho Cake

Submitted by Michelle Delie

For the cake:
1 chocolate cake mix (we used chocolate fudge)
Preheat oven to 350º. Prepare cake according to package directions. Pour batter into a jelly roll pan and bake for about 20 to 25 minutes until tested done. Cool cake completely.

For the first icing:
1 ¼ cups of milk
5 tablespoons flour
1 cup sugar
½ cup shortening
½ cup butter or margarine (1 stick)
1 teaspoon vanilla
Pour the milk into a small pot. Whisk in the flour. Cook until mixture thickens, stirring occasionally with whisk. Cool. Transfer the flour mixture to a mixing bowl. Add the sugar, shortening, butter and vanilla. Beat until fluffy and no sugar crystals remain (about 8 minutes). Ice cooled cake. Refrigerate for 1 hour.

For the second icing:
3 ounces baking chocolate (3 squares)
½ stick butter or margarine (1 stick)
1 egg
1 teaspoon vanilla
3 cups confectioners’ sugar
2 ½ tablespoons hot water
Over low heat, melt the chocolate and butter. Add remaining ingredients. Whisk until the ingredients are thoroughly combined and icing is smooth. Remove from heat. Spread icing over cake. (This is a flat cake; no need to roll.)

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Chocolate-Peppermint Cake

Submitted by Janene Cook

This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!

Ingredients:

8 tablespoons unsalted butter, cut into small pieces, plus more for pan

1 Cup all purpose flour, plus more for pan

1/2 teaspoon salt

1/4 teaspoon baking powder

8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting

1 1/4 Cups sugar

2 teaspoons vanilla extract

2 large eggs

1/2 cup low-fat buttermilk

1/2 cup heavy whipping cream

1/2 teaspoon peppermint extract

Whip Cream

crushed candy cane

Directions:

Preheat oven to 350 degrees.

Butter and flour an 8 inch round cake pan.

Line bottom with parchment or waxed paper.

Wisk together flour, salt and baking pwdr.

In a medium saucepan bring two inches of water to a boil.

Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.

Turn off heat; Let stand until melted, 8 to 10 minutes.

Stir to combine.

Remove bowl; cool 5 min.

Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan.

Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.

Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.

In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.

Chocolate Pudding Bundt Cake

Submitted by Amelia Hohl

Prep time 5 min. Cook time 1 hour
Ingredients:

1 Yellow cake mix
1 Small box instant chocolate pudding
½ Cup sugar
¾ Cup oil
¾ Cup water
4 Eggs
1 Small package chocolate chops
8 oz sour cream

Directions:

Mix all together. Do NOT over mix. Bake in a oiled bundt pan at 350 degrees for 50-60 minutes. Do the toothpick test to make sure it’s done in the center. It’s better to over bake a little because it’s sooooo moist.

Chocolate.com Cookies

Submitted by Leisel Malan

Cream together:

1 c. margarine

1 1/2 c. sugar

Add:

2 eggs

2 tsp. vanilla

Add:

2 c. flour

3/4 c. cocoa

1 tsp. baking soda

1/2 tsp. salt

Stir in:

1 C chocolate chips (Ghiradelli 60% cocoa chocolate chips - brown, blue, and gold bag)

1/2 C chopped walnuts

Bake at 350 degrees for 9 minutes - on an ungreased cookie sheet.

DO NOT OVERBAKE!!

Creamy Layered Fruit Sensation

Submitted by Stefanie Chou

Ingredients:

1 pkg angel food cake

3 Tbsp. orange juice

¼ tsp. almond extract

2 ½ C milk

2 pkg (4 serving size) Jell-O Vanilla Flavor Pudding and Pie Filling

1 ½ C thawed Cool Whip, divided

2 pkg. frozen mixed berries, thawed and drained (or use fresh berries)

Directions:

Cut cake into cubes, place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.

Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

Layer half the cake cubes in bottom of 2 qt glass serving bowl. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining ½ cup cool whip and reserved berries before serving.

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Dark Chocolate Hazelnut Brownies

Submitted by Johanna Beal

Ingredients:

1 cup butter
1/2 cup dutch process cocoa powder
4 eggs
2 cups sugar
1 1/2 cups flour
3/4 cup finely chopped hazelnuts
In a small saucepan, melt butter and cocoa, stirring as it melts. Remove from heat.

Directions:

In a medium bowl, beat eggs until frothy. Add sugar, flour, nuts, and salt. Don't stir yet. Pour the cocoa mixture over the top and stir together. Scrape batter into a greased 9x13 inch pan. Bake at 350 for 25-30 minutes, or until the edges begin to show signs of pulling away from the sides of the pan.

Decadent Chocolate-chip Cookies

Submitted by Sandy Komma

Ingredients:

2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 large egg
2 cups chocolate chips or chocolate chunks (Ghirardelli Milk Choc Chips)
1-1/2 cups nuts, chopped (optional)

Preparation:
Combine flour, baking soda and salt in a small bowl. In a large bowl, cream together the butter, sugar and brown sugar, then blend in the vanilla extract and eggs. Next, mix in the flour mixture and add your choice of chocolate chips or chunks and nuts This mix should be very chunky and thick. Scoop the cookie dough onto a cookie sheet with a large ice-cream scooper, dipping the scooper in water between uses to prevent sticking. Bake on an ungreased cookie sheet at 350 degrees for 12 to 18 minutes.

Delicious Chocolate Cake with Toppings

Enrichment Dinner Christmas 2007

Delicious Chocolate Cake with Toppings

Beat together: 1 c. salad oil

1 c. buttermilk (or substitute 1 cup milk plus 1 Tbs lemon juice)

2 egg yolks

1 tsp. vanilla

Add: 2 c. sugar

2 c. flour

½ c. cocoa

1 T. baking soda

¼ tsp. salt

Add: 1 c. boiling water

Bake in a greased 9x13 pan at 325 for 1 hour or until done. Don’t underbake.

Toppings

1. Make the glaze.

2/3 powdered sugar

1/3 c. cocoa

1-2 T. butter

1 tsp. vanilla

Mix and gradually add 2 Tbsp. of hot water. Add more hot water if needed. (I never follow this exactly, just kind of mix and add until I like the texture.)

2. Before cake comes out of the oven, cut large marshmallows in half so that they make short circles. When the cake comes out, immediately place marshmallow halves (cut-side down) on the cake as close together as possible. Put in warm oven for 1-2 minutes (not longer or topping will be very sticky and hard to cut).

3. Pour/drizzle glaze so that marshmallows are covered as much as possible. Try not to ruin the shape of the marshmallow by letting it swirl in with the glaze.

4. If you like nuts, sprinkle your favorite (I like walnuts) on top before glaze hardens.

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Double-Good Blueberry Pie for Blueberry lovers

Submitted by LaVerne Derbaum

Ingredients:

Baked 9” Pie Shell
¾ Cup Sugar
3 T. Cornstarch
? tsp Salt
¼ Cup Water
4 Cups Blueberries
1 T Butter
1 T Lemon Juice
Whipped Cream (optional)

Directions:

Combine sugar cornstarch and salt in sauce pan. Add water and 2 C. blueberries; cook over medium heat stirring constantly until mixture comes to a boil and is thickened and clear (Mixture will be quite thick). Remove from heat and stir in butter and lemon juice, cool. Place remaining 2 cups raw blueberries in pie shell. Top with berry mixture. Chill. Serve garnished with whipped cream or ice cream.

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Easy Fruit Cobbler

Submitted by Celeste Suiter

(Grandma Judy’s Recipe)

Melt one stick margarine in 350 degree oven as it preheats.

Meanwhile, mix

2 cups flour

1 ½ - 2 cups Sugar

4 tsp Baking Powder

1 1/3 cups milk

Stir well, pour evenly over melted margarine. Top with 1 to 2 can pie filling or canned fruit (drained) or applesauce or fresh fruit. If using applesauce, add a little cinnamon.

Bake at 350 about 1 hour until done (check middle). Should be lightly browned.

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Fudge Truffle Cheesecake

Submitted by Sherry Gunn

Crust:
1 ½ c. vanilla wafer crumbs
½ c. powdered sugar
1/3 c. cocoa
1/3 c. margarine
Press firmly on bottom of 9” spring form pan
Filling:
3 (8 oz. each) cream cheese, softened
1 (14 oz.) sweetened condensed milk
2 c. (12 oz.) semi-sweet chocolate chip, melted
4 eggs
2 t. vanilla
Preheat oven to 300. In a large mixing bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add remaining ingredients; mix well. Pour into pan. Bake 1 hour and 5 minutes or until center is set. Cool, chill.

Genevieve's Baklava

Submitted by Genevieve Wier

In an 11X14 pan
Ingredients:

1 lb. phylo dough
2 lbs ground walnuts
½ Cup sugar
1 & ½ - 2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoons grated nutmeg
1 lb butter
whole cloves

Directions:

Unroll dough and place between 2 slightly damp towels so it will not dry out. Melt 1 lb butter over low heat. Mix all the spices, sugar, and nuts together. Generously brush pan with butter. Now begin by placing layer of dough then brush with butter, keep layering dough/butter for 8 layers. End with a dough layer on top with no butter. Instead put a thin layer of nut mixture and then continue with dough/nut layers for about five layers. Then do 8 more layers of dough/butter.
Cut into diamond shapes before baking and in each diamond place a whole clove if desired. If there was remaining butter you can pour it over the top.

Bake at 350 degrees 40-50 minutes.
After it cools pour cooled syrup over the top of everything.

Syrup:

Ingredients:

1 and ½ cups water
2 cups sugar (Genevieve uses half honey)
½ teaspoon. Lemon
½ teaspoon vanilla

Directions:

Boil all ingredients together for 10 minutes

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Gloria's Carmel Popcorn

Submitted by Cynthia Schkrohowsky

Makes enough for 4 to 5 microwave popcorn bags

1 pound brown sugar
1 cup corn syrup
Cook for 3 to 4 minutes on medium-high heat until it reaches a slow boil, stir constantly.
Remove from stove and add:
1 can sweetened condensed milk
½ cup butter

Mix until smooth. Pour over popcorn and gently mix until coated. Leftover carmel can be refrigerated and warmed in the microwave.

Gunn Family Hermits

Submitted by Sherry Gunn

Combine: 2 c. flour
1 t. cinnamon
½ t. baking powder
½ t. baking soda
½ t. ginger
¼ t. nutmeg
¼ t. salt
1/8 t. cloves
1 c. brown sugar
½ c. margarine, softened
1/3 c. dark molasses
1 egg
1 c. dark raisins
Preheat oven to 350. Grease and flour 2 large cookie sheets (I use Release foil). In a large bowl, mix margarine and sugar until light and fluffy. Beat in molasses until well combined. Add egg. With mixer at low speed, beat in flour mixture just until blended. With a spoon, stir in raisins, just until combined. Divide dough into quarters. With lightly floured hands, shape each quarter into 12” by 1 ½” log. Place two longs on each cookie sheet, leaving about 3 inches between. Bake 13-15 minutes or until logs flatten and edges are firm, rotating cookie sheets between upper and lower racks halfway through baking. Cool logs 15 minutes on cookie sheets. Transfer logs to cutting board. Slice each log crosswise into 8-10 cookies. Transfer to wire racks to cool completely, if you can wait. YUM!

Hot Fudge Sauce

Submitted by Alyce Liber

Makes about 1 cup

Ingredients:

2 squares baking chocolate
1 TB butter
1/3 c. boiling water
1 c. Splenda®
2 TB light corn syrup
1 tsp. vanilla extract

Directions:

Melt chocolate and butter over double boiler; add boiling water. Stir in Splenda and corn syrup. Bring to a boil. Maintain boil at lowest heat possible and cook for 7 minutes, DO NOT STIR. Remove from heat and stir in vanilla. Serve at once over ice cream or reserve for a later use.

Janene's Very Own Never enough Chocolate Chocolate Chip Cookies

Submitted by Janene Cook

When these come out of the oven you have to let them sit for a bit. They are so soft and gooey they fall apart...might be all the chocolate! But we love them.

Ingredients:

1 ¼ C. butter
2 C. sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
2 C. flour
¾ C. Cocoa
½ tsp. salt

Mini semi sweet chocolate chips
White chocolate chips
Milk chocolate chips

Directions:

Cream butter and sugar. Add eggs and vanilla; mix well. In a separate bowl, combine flour, cocoa, baking soda, and salt. Blend into creamy mixture. Now add as many chocolate chips as possible in whatever variety you like. (we have also done peanut butter chips)

Bake at 350 degrees for 8-10 minutes. The allow to cool on the cookie sheet completely. Makes a nice gooier cookie that’s even better when cooled completely.

Lemon Butter Frosting

Submitted by Kim Judd

Ingredients:

1/2 cup butter, softened
1 1/2 teaspoons grated lemon rind
1 pound (appr. 4 cups) powdered sugar
1/8 teaspoon salt
1/4 cup lemon juice

Directions:

Cream butter with lemon rind. Gradually beat in part of sugar, blending well. Add salt, then add remaining sugar alternately with lemon juice. (Can add small amount of additional lemon juice to reach desired spreading consistency, if necessary.)

Lemon Torte

Submitted by Sherry Gunn

1 cake mix
1 recipe lemon curd
Cool Whip
Prepare cake mix into 2- 8” rounds. When cool, slice each layer in half horizontally. Spread bottom layer with ½ c. lemon curd. Top with next layer of cake. Fold 1/3 c. lemon curd with 1/3 c. Cool Whip and spread over cake. Add third layer of cake. Spread ½ c. lemon curd on top. Place final layer on top and spread remaining lemon curd in center of cake. Spread remaining Cool Whip on sides and top edges.

Lemon Curd:
Combine ½ T lemon peel

¼ c. lemon juice

1 c. sugar

½ c. butter

Combine all in a heavy pan. Heat over medium heat until butter is melted. Beat 2 eggs, plus 1 egg yolk. Stir some of the hot sauce into the eggs to warm the eggs. Stir egg mixture into remaining lemon mixture; continue cooking until thick – 5 min, stirring CONSTANTLY. Cool slightly. Refrigerate covered. Yields 1 2/3 cup

Mary's Chocolate Chip Cookies

Submitted by Kim Judd

Ingredients:

1 pound butter, softened (a little bit)
Whole box dark brown sugar (appr. 2 1/3 cups)
1 1/2 cups white sugar
3 eggs
1 overflowing tablespoon vanilla
6 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
2 bags chocolate chips

Directions:

Mix butter and sugars, beat well. Add eggs and vanilla, beat. In separate bowl, mix flour, salt, and baking soda, then add to wet ingredients and mix well. Mix in chocolate chips. Shape cookies into little balls and bake at 375 degrees for 10 minutes.

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McIntosh-Oatmeal Cookies

Submitted by Kate Lawrence

Ingredients:

1½ c sugar
1 c margarine (or 2 sticks butter)
1½ c all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla
½ tsp salt
2 large eggs
2 med. McIntosh apples, peeled, cored and diced (about 2 cups)
3 c quick cooking oats, uncooked
1 c dark seedless raisins
¾ c chopped walnuts

Directions:

Preheat oven to 350. Beat sugar, margarine until light and fluffy. Add flour, baking soda, cinnamon, vanilla, salt, and eggs. Beat until blended. With spoon stir in apples, oatmeal, raisins and nuts. Drop ¼ c batter 3 inches apart. Bake 20-25 minutes.

Melissa's Chocolate Chip Cookies

Submitted by Melissa Nobbs

1 cup butter
1/3 cup shortening
1 cup sugar
1 cup brown sugar
-----mix together then add-----
2 eggs
2 tsp. vanilla
---mix together the following then add to above---
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups chocolate chips
Bake at 375 for 8-10 minutes

Meltaways

Submitted by Kelly Jacobson

½ pound of butter
¾ cup of cornstarch
1/3 cup of powdered sugar
1 cup of flour
Cream together. Roll into small balls and squish onto an ungreased cookie sheet. Bake at 350 degrees for about 12 minutes. Cool then frost with cream cheese frosting and let the cookies melt in your mouth.

Cream Cheese Frosting:
3 oz. of cream cheese
1 tsp of vanilla
1 cup of powdered sugar
Tint with food coloring

Molasses Cookies

Submitted by Jan Shipley

This recipe makes perfect looking cookies. I use a baking stone.

Yield 4 doz.

Ingredients:

1 cup brown sugar

¾ cup oil

¼ cup Grandmas original molasses

1 egg

2 cups flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground cloves

¼ tsp. salt
Directions:
* Preheat oven to 375 degrees
* Combine brown sugar, oil, molasses and egg. Beat well (I use kitchen-aid mixer)
* Stir together flour baking soda, cinnamon, ginger cloves and salt
* Gradually blend into molasses mixture.
Roll ball of dough in sugar and place on stone or greased cookie sheet. COOK 10 – 12 min

Mom's Apple Crisp

Submitted by Melissa Nobbs

Ingredients:

½ cup flour
2/3 cup powdered milk
3 TBSP. sugar
¼ tsp. nutmeg
¼ tsp. salt
1 tsp. cinnamon
1/3 cup butter

Directions:

Mix the above together with a fork. In a pan put 4 medium sliced and peeled apples. Sprinkle with ½ cup sugar and ½ tsp. cinnamon. Top with the above mixture. Bake at 350 for about 20 minutes or until apples are
tender. Serve hot with evaporated milk poured over the top.

No Bake Chocolate-Oatmeal Cookies

Submitted by Elizabeth Merrill

Mix 1/4 cup cocoa, 2 cups sugar, 1/2 cup butter, 2 t. vanilla, and 1/2 cup milk in medium saucepan. Bring to boil and let boil while stirring for 30 seconds. Remove from heat and add 1/2 cup peanut butter and 3 cups quick oats and stir well. Drop by spoonfuls onto greased cookie sheets or wax paper and let cool.

No Bake Cookies

Submitted by Julianna Denardo

Ingredients:

1 cup sugar
2 tsp. Cocoa
4 tblsp. Butter
¼ cup milk
Boil…stir
1 ½ cups oats
1 tsp. Vanilla
½ cup peanut butter

Orange Cookies

Submitted by Trixie Rife

Ingredients:

2 C sugar
1 C Crisco (has to be vegetable shortening, butter or margarine doesn’t work as well)
Cream together
Add 2 eggs
Juice from 1 large orange (1C OJ)
1 C buttermilk or sour cream
4 C of flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Bake at 400 for 11-12 minutes
After cookies have cooled slightly drizzle with icing.
Icing
1 C powdered sugar
2 Tablespoons orange juice

Directions:

Make the icing thick, you may need more sugar. I usually juice half of an orange and then put in enough powdered sugar to make a thick icing. I don’t measure it.

Peach Cobbler

Submitted by Janell Perez

Ingredients:
2 store bought pie crusts or your own homemade
3 pounds medium peaches, peeled, pitted, and cut into ¼ inch slices
2 tablespoons cornstarch
½ teaspoon ground cinnamon, plus more for the top of the crust
4 tablespoons (1/2 stick) butter, chilled, cut into small pieces

Directions:
Preheat oven to 375 degrees F. Lightly butter an 8 inch square baking dish.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish. Place one piece of pie crust over the peaches in a baking dish. Top with the remaining peaches. Place another piece of pie crust over this layer of peaches. This will be your top, decorate as you wish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

Peanut Butter Balls

Submitted by Chelsi Combs

(High Energy Preparedness Recipe)
1 cup peanut butter
¼ cup honey
½ cup raisins
½ cup powdered milk (add more for dryer texture
¼ dup sunflower seeds

Roll into balls, after mixing thoroughly

Penuche Fudge

Submitted by Wendy Stahl

Ingredients:

3 Cups Brown Sugar
1 Cup Light Cream
1 Tablespoon Butter

Directions:
In deep pot, boil until soft ball stage (234*F)
Take off stove and let cool to room temperature (several hours)
Whip until fudge looses its gloss and becomes a matte gloss and light brown in color
Immediately pour into prepared (sprayed lightly with cooking spray) 8X8inch baking pan
Let cool
ENJOY!

Pineapple Dessert

Submitted by Sue Mortenson

(This is very easy and very yummy.)

Graham cracker crust for 9x13 pan
Mix well and pour over graham cracker crust:
1 8 oz. package cream cheese
2 eggs
1 cup white sugar
Bake 20 minutes at 350 degrees. Cool
Top with:
1 can drained crushed pineapple
1 large container of Cool Whip

Poppy-Seed Pudding Cake

Submitted by Amelia Hohl

Prep time 3 min. Cook time 1 hour.

Ingredients:

1 Yellow cake mix
1 Small box instant vanilla pudding
½ Cup water
½ Cup oil
4 eggs
1/3 Cup poppy seeds
8 oz sour cream

Directions:

Mix all together. Do NOT over mix. Bake in a oiled bundt pan at 350 degrees for 50-60 minutes. Do the toothpick test to make sure it’s done in the center. It’s better to over bake a little because it’s sooooo moist.

Pumpkin Cookies

Submitted by Shelli Nye

¾ cup shortening

1 cup sugar

2 eggs and 1 egg white

15 oz. can pumpkin

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. pumpkin spice - (OR ½ tsp. nutmeg and ½ tsp. cloves)

3 cups flour

Lots of chocolate chips

Cream the shortening and sugar together. Add the eggs one at a time beating after each one. Add the rest of the ingredients. The batter will be thick and sticky and fluffier than regular cookie dough. Spoon the dough by the teaspoonful onto the cookie sheet. Smaller bite size cookies bake better and are addictive!

BAKE @ 375 for 12 minutes (Don’t overcook and dry them out.)

Pumpkin White Chocolate Drops

Submitted by Alise Ringger

2 cups butter, softened

2 cups granulated sugar

1 can (16oz) solid pack pumpkin

2 eggs

4 cups all purpose flour

2 tsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

1 bag (12oz) white chocolate chips

1 container (16oz) cream cheese frosting

¼ cup packed brown sugar

French vanilla extract

1 Preheat oven 375, grease cookie sheets

2 Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.

3 Drop dough by tsp-full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, just until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool.

FROSTING

Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.

Makes about 6 dozen cookies

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Raspberry-Cream-Pretzel Jello Salad

Submitted by Elise Robison

1st Layer Crust:

2 cups Coarsly crushed pretzels

3 Tbl Sugar

3/4 Cup melted butter or margarine

2nd layer:

8oz Cream Cheese

1 Cup Sugar

1 small Can Crushed Pinapple

fold in 8oz. tub cool whip

spread over pretzel crust

3rd layer:

1 6oz. package raspberry jello

2 cups boiling water

1 package frozen raspberries

let set until slightly thick then pour over 2nd layer.

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Rice Pudding

Submitted by Shelli Nye

Cook Cal Rose rice to make 2 cups

(3 cups of water to 1 cup uncooked rice)

Stir in ¼ cup butter to hot rice to melt it

Mix together:

3 Beaten Eggs

2 cups milk

½ cup sugar

1 tsp. vanilla

½ tsp. salt

Cool rice or add it slowly to egg mixture.

Bake @ 325 in 6X 10 pan for 30 min, then stir well.

Add cinnamon, bake for 20 min or until knife comes out clean

Rolled Sugar Cookies

Submitted by Jaimee Hoke

Ingredients:

1 1/2 c. sugar
1 c. margarine
3 eggs
1 t. vanilla ext.
½ t. lemon ext.
4 1/2 c. flour
1 t. soda

Directions:

Work in flour with a spoon or fork. Use hands for very short time. Chill 1 hour. Roll out on flour and sugar mix. Cut about ½” to ¾” thick. Experiment for own taste, thickness and flavorings. Bake till firm and golden.

See's Fudge

Submitted by Kate Lawrence

Ingredients:

3 pkg. choc. Chips
1 pkg. kraft marshmallow crème
½ lb. butter
2 tbl. Vanilla
2 cups chopped nuts
4 ½ C. sugar
1 Lg can carnation evaporated milk

Directions:

Mix 4 ½ C. sugar w/ can milk. Bring to boil slowely and boil 9 minutes. Add butter and chocolate chips. Stir until all are melted. Then add marshmellows and beat for several minutes. Add nuts and vanilla. Pour into buttered dish (lasagna pan) allow to stand for 5 hours.

Simple Flan

Submitted by Janell Perez

Ingredients:

Simple Flan
Ingredients:
1 cup sugar
¼ cup water
2 cups milk
3 large whole eggs
3 large egg yolks
½ tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees. Set molds or small baking dish in a deep baking dish. Place half the sugar (1/2 cup) in a small sauce pot, drizzle the water over it. Bring to a boil-swirling pot occasionally-reduce heat.
2. As soon as syrup turns amber, remove from heat and pour into molds/small dish. Tilt molds/dish to coat bottom and sides. Set aside.
3. Scald the milk ( heating just until a “skin” forms on top) with remaining ½ cup of sugar in a saucepan. In a mixing bowl-whisk well the eggs, yolks, and vanilla. Slowly beat/whisk the hot milk in.
4. Add to molds/dish. Make sure mold/dish is a larger dish!
5. Fill larger dish with water to come halfway up the sides of mold/dish. Bake until flan is set-about 50-60 minutes. Cool and refrigerate to chill.
6. Invert flan onto serving dish

Snicker Brownies

Submitted by Cambria Sorenson

Ingredients:

1 (14oz) package caramels
2/3 cup sweetened condensed milk, divided
1 box German chocolate cake mix
1 1/2 sticks melted butter
1 cup chopped walnuts
1 cup chocolate chips

Direction:
Melt caramels and 1/3 cup sweetened condensed milk in the microwave on 1/2 power 7-8 minutes; keep warm. In a large bowl, combine cake mix, butter, nuts, and remaining 1/3 cup sweetened condensed milk. Stir thoroughly until well mixed and crumbly. Press 1/2 of dough into greased 9x13-inch pan. Bake at 350 for 6 minutes. Cool at least 5 minutes. Sprinkle chocolate chips evenly over baked dough. Spread melted caramel mixture over top, working quickly with a rubber spatula. Crumble remaining dough over caramel and press lightly with a spoon. Continue baking at 350°F for 14-18 minutes, until top is set and mixture pulls away from pan. Let cool until firm. Cut into squares. Can be served warm or cold.

Soft Ginger Spice Cookies

Submitted by Heather Hancock

Our absolute favorite cookies, we wait all year for fall to have these (psst, don’t skip the crystallized ginger, it’s key!)

2 cups flour

2 1/2 tsp. ground ginger

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves

3/4 tsp. salt

3/4 cup chopped crystallized ginger (usually in the produce or spice aisle)

1 cup packed dark brown sugar

1/2 cup shortening

1/4 cup (1/2 stick) unsalted butter, room temperature

1 egg

1/4 cup mild light molasses

sugar

Combine the flour, ground ginger, baking soda, cinnamon, ground cloves and salt in a medium bowl, whisking to blend. Mix in the crystallized ginger.

Using an electric mixer, beat the brown sugar, shortening and butter in a large bowl until fluffy. Add the egg and molasses and beat until blended. Add the flour mixture and mix until just combined. Cover and refrigerate 1 hour.

Preheat the oven to 350 degrees. Lightly butter 2 baking sheets. Put the sugar in a shallow dish. With wet hands, form the dough into 1 1/4” balls and roll them in the sugar to coat completely. Place the balls on the baking sheets, spacing them 2” apart.

Bake the cookies until they’re cracked on top but still soft to the touch, about 12 minutes. Cool the cookies on the baking sheets for 5 minutes, then carefully transfer to cooling racks. Makes about 30.

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Strawberry Cream Pie

Submitted by Jenny Pearson

Ingredients:

8 oz container Cool Whip, thawed
10 oz container frozen sliced strawberries, thawed
8 oz strawberry yogurt
Graham cracker pie crust

Directions:
Mix Cool Whip, strawberries, and yogurt in large bowl. Pour into prepared graham cracker pie crust. Freeze until firm. To serve, thaw in fridge or at room temperature until soft enough to cut (about 30 minutes at room temperature). Once thawed, cover and store in fridge. Crust will become soggy quickly after thawing.

Sugar Cookies

Submitted by Jenny Pearson

Ingredients:

3 eggs
2 cups sugar
1 cup shortening
1 cup heavy cream
Flour to stiffen (about 6 cups)
1 teaspoon baking soda
1 teaspoon salt
3½ teaspoons baking powder
2 teaspoons vanilla
Buttery Decorator Icing (below)

Directions:

Cream shortening and sugar with beater; add eggs and vanilla. Mix baking powder with flour, soda, and salt and add alternately with cream. Use enough flour to roll without being stiff. For softer cookies, bake at 350 degrees for 8-10 minutes; for crispier cookies, bake at 375 degrees for 12 to 15 minutes. Frost with Buttery Decorator Icing.

Summer Kiersey's Christmas Cookies

Submitted by Kelly Jacobson

Ingredients:

(The best sugar cookies ever!)
3 cups sugar
1 cup butter
1 cup sour cream
3 eggs
1 tsp baking soda
About 6 cups of flour
Mix. You can refrigerate the dough or use it right away. Roll about ¼ inch thick and cut out with cutters. Bake at 375 degrees for about 10 to 12 minutes. If they brown they have cooked too long. They should look white when done and have the texture of cake.

Super Simple Peanut Butter Cookies

Submitted by Leisel Malan

Super Simple Peanut Butter Cookies

1 c. peanut butter

1 c. chocolate chips

1 c. sugar

1 egg

Beat together. Drop small scoops of dough on cookie sheet. Bake at 350 for 10 minutes (NO more than that even if they don't look done. Trust me, they'll taste better and won't turn out crumbly.)

Texas Sheet Cake

Submitted by Jamiee Hoke

Ingredients:
1. 2 cups Sugar 6. ½ cup buttermilk
2. 2 cups Flour 7. 2 Eggs
3. 2 sticks butter 8. 1 tsp. Baking Soda
4. 4 Tbsp. Cocoa 9. 1 tsp. Cinnamon
5. 1 cup Water 10. 1 tsp. Vanilla
Directions:
Preheat oven: 400 degrees
* Mix #1 and #2 in bowl
* Bring #3-#5 to a boil then add it to bowl and stir
* Add #6 - #10 and pour in cookie sheet
Cook for 20 minutes
(always check around 15 minutes)

Frosting:
Bring to a boil:
-1 stick of butter
-4 Tbsp. cocoa
-6 Tbsp. milk
-3 cups powdered sugar
-1 Tbsp vanilla
Then add 1 cup walnuts
As soon as you pull cookie sheet out of oven pour the boiling frosting over hot cake and

spread.
Let cool and serve.
Enjoy!!

Toffee

Submitted by Kate Lawrence

TOFFEE
1 lb. butter (DO NOT use unsalted)

2 cups sugar 1 - 1 1/4 lb. chocolate. I used really good sweet chocolate (instead of milk chocolate chips and it really made the difference).

3 - 4 cups nuts
I shave or pulverize the chocolate and chop the nuts before I start. Put half the chocolate on a jelly roll pan and half the nuts on top. Reserve the rest for the top of the toffee Cook the butter and sugar in a heavy sauce pan on med. high heat until it darkens to just past the color of a paper bag. I usually cook it until just before it burns....it will “smoke”. But anything past the paper bag color will set up and be good. Pour on the nuts and chocolate and top with the other half nuts and chocolate.

Balsamic Roasted Potatoes

Submitted by Sherry Gunn

Ingredients:

2 T olive oil or butter
2 pounds new potatoes, un-peeled and quartered (The smaller you cube them, the faster they will cook.)
1 T minced garlic
½ t thyme
½ t rosemary
a pinch of nutmeg
3 T balsamic vinegar
½ t salt
¼ t pepper

Directions:

Heat oil in large oven proof skillet over medium high heat. Add potatoes and next 4 ingredients. Toss. Remove from heat and place in oven.
Roast potatoes, uncovered, at 425* for 30 minutes or until potatoes are tender, stirring occasionally. Add vinegar, and toss well. Sprinkle with salt and pepper. Roast 6 more minutes. Serve immediately.
Yields: 5 adult servings

Barley pilaf

Submitted by Kelly Smith

Ingredients:

4 Tbs. butter

½ tsp. Italian seasoning

1 cup sliced fresh mushrooms (or ¼ cup dried)

Ground black pepper, to taste

1 small onion, chopped (or 1 Tbs. dried)

½ cup pearl barley

½ Tbs. minced garlic

3 cups chicken broth, hot

½ cup chopped pecans or sliced almonds

1/3 cup raisins (optional)

Directions:

In 2-quart casserole dish, melt butter in microwave. Stir in mushrooms, onion, garlic, seasonings and barley. Microwave 2-3 minutes, until mushrooms and onions are soft. Stir in broth and raisins. Bake, covered, at 350 F for about one hour, until barley is cooked. Let stand 5-10 mins before serving. Serves 4-6.
(Can also be cooked on stovetop: cover and simmer on low for one hour)
**Add or substitute any chopped vegetables for the mushrooms (e.g. celery, peppers, carrots, broccoli, spinach, peas)

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Belizean Traditional Beans and Rice

Submitted by Janell Perez

My husband loves these and this is a very common side dish in Central America

Ingredients:
1 cup red kidney beans
1 cup thick coconut milk
1 garlic clove(optional)
Salt and Pepper
2 cups rice
1 onion, sliced
1 piece of salt meat( cut into small pieces)

Directions:

Soften beans (soak first) with garlic then boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender. Add the coconut milk, onion, and seasonings. Wash rice, then add to the beans. Cook over gentle heat until the liquid is absorbed. Stir gently with a fork, add a little water from time to time until rice is cooked.

Brown Rice

Submitted by Jenny Pearson

½ stick butter, melted

5 green onions, chopped

10 mushrooms, sliced

1 teaspoon oregano

1 cup brown rice

1 can beef consommé

½ cup water

Mix all of the above ingredients together and bake, covered, in 350 oven for 1½ hours.

Buffet Potatoes

Submitted by Connie Bodily

Ingredients:

1/2 cup melted butter or margarine 1 2lb. pkg. frozen hash browns
1 can cream of chicken soup 1/4 c. chopped onions, opt.
1 pint sour cream 10 oz. grated cheddar
cheese
fine bread crumbs

Directions:

Defrost potatoes in a colander. Mix everything except potatoes and bread
crumbs in a large bowl.
Fold in potatoes and spread in an oblong casserole dish. Sprinkle with
bread crumbs. Bake uncovered 1 hour at 350 degrees.

Calico Beans

Submitted by Chelsi Combs

(This recipe has been doubled to fit in our crock-pot)
2 lbs. Browned & drained ground beef
2 bottles Hormel Real Bacon or 1-½ bottles
2 cups onion- chopped OR hydrate ½ cup dried onions
4 16oz. Cans of Campbell’s Pork & Beans
2 16oz. Cans of dark red kidney beans
2 or 3 16oz. Butter Lima beans in cans
2 cups ketchup
½ cup white vinegar
½ cup brown sugar OR (1/2 to ¾ cup Splenda- adjust to taste)
2 t. salt and dash of pepper
Stir together in crock-pot. Cook on low for 4 or 5 hours

Corn Chowder

Submitted by Stefanie Chou

Simmer for 10 min:

2 C boiling water

2 C chopped potatoes

½ C carrot slices

½ C celery slices

¼ C onion

5 strips of bacon cut in pieces

White sauce:

1 ½ tsp. salt

¼ tsp. pepper

¼ C butter

¼ C flour

2 ½ C milk

When thickened, add:

¾ C Parmesan cheese

1 can creamed corn

Simmered vegetables (undrained)

Cranberry Chutney

Submitted by Mary Stock

serves a huge family, and then some, at Thanksgiving

Ingredients:

12 oz fresh cranberries
2 Granny Smith apples
1 med onion, chopped fine
1 1/4 C sugar
1/2 c water
1/2 c GOLDEN raisins (not optional)
1/2 c cider vinegar
1 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp allspice
1/4 c walnuts or pecans

Directions:

1. Wash cranberries
2. Boil sugar and water for 3 mins in large saucepan
3. add all but nuts..they get soft if you boil them. Add nuts when
mixture is done.
cool and refridgerate.....good for 2 weeks in 'fri

Cranberry Sauce

Submitted by Cynthia Schkrohowsky

Ingredients:

1 ½ cups sugar
1 orange
4 cups cranberries
½ cup toasted pecans
½ teaspoon freshly grated ginger

Directions:

Grate orange peel and add to a pan with sugar and ginger. Add juice from orange and simmer over medium heat until sugar is dissolved. Add cranberries and cook until they pop (about 5 minutes). Add pecans and cool.

Easy Baked Beans

Submitted by Shayla Hannon

Ingredients:
3 (16 oz.) cans baked beans

1/4 c. catsup

1 small onion, finely chopped

1 Tbs spicy brown mustard

1/2 c. packed dark brown sugar

Directions:
* In 2 quart baking dish, stir together all ingredients.
* Bake uncovered in 350 oven for 1 hour or until bubbly.
* Serves 8. This came off the back of the sugar box but always turns out well.

Gulliver's Creamed Corn

Submitted by Jaimee Hoke

Blend & simmer the following:
1 20oz. Pkg frozen corn
1 pt. Whipping cream
1 tsp. Salt
6 tsp. Sugar
1 pinch of pepper
Melt 3 Tbsp of butter, then stir in 3 Tbsp of flour and add to the above to thicken. Sprinkle with Parmesan cheese

Jewish Noodle Kugel

Submitted by Theresia Smolevitz

This is a Jewish dish that can be used for breakfast or dinner.

Ingredients:

Jewish Noodle Kugel
1 large pkg. fine or medium egg noodles
3 eggs slightly beaten
1 heaping T shortening or butter
1 C honey
1-2 C raisins (depending on your preference)
2 tsp salt
1 tsp cinnamon

Directions:

Cook noodles till el dente. Drain and add shortening/butter and salt. Let cool. When cooled down stir in eggs and other ingredients. Put into a well greased 13 x9 pan and bake for one hour at 350 degrees. Remove from oven. Let cool. It can then be cut into squares for serving. Can be eaten cold or warm.

Jewish Potato Kugel

Submitted by Theresia Smolevitz

Here is a Jewish dishes that can be used for breakfast or dinner:

Jewish Potato Kugel (pronounced koo' gull)
6 large raw potatoes
1/2 C shortening
3 eggs
1 tsp baking powder
1/4 C flour
1 tsp salt
1 small grated onion
dash of pepper

Directions:
Peel and then grate potatoes and drain off excess water. Quickly add remaining ingredients and mix thoroughly. Potatoes will turn color if you do not work quickly. Pour into a greased 9 x 9 pan. Bake at 400 degrees for approx. 60 minutes until a brown crust forms on the top.

This recipe may be doubled to use in a 13 x 9 pan. To make a lighter kugel substitute one large cooked and mashed potatoe for 1 of the raw potatoes. You can also bake these in well greased cup cake tins to make individual servings but I personally have never done so.

Jewish Potatoe Latkes

Submitted by Theresia Smolevitz

Here is a Jewish dish that can be used for breakfast or dinner:
Jewish Potatoe Latkes (pronounced lut' keys)
6 potatoes
2 eggs
2 T flour**
1 tsp salt
pepper to taste
1 small onion, grated
1/4 tsp baking powder

Directions:

Peel potatoes and then grate or shred. Drain liquid. Add a pinch of baking soda to keep potatoes from turning brown. When drained, add remaining ingredients and mix thoroughly. Drop by Tablespoon into 1/4 inch deep hot oil in a skillet or fry pan. Fry until brown, carefully turn over and brown second side. Only turn pancakes once as they will get soggy and heavy otherwise.

Serve warm with your choice of sour cream, plain yogurt, applesauce, or grape jelly on the side. Leftovers can be stored in refrigerator and rewarmed in microwave.
**substituting pancake mix for the flour will produce lighter and fluffier pancakes.

My Awesome Mom's Family Famous potato Salad

Submitted by Janene Cook

This is the 4th of July favorite!! It makes enough to feed an army! So it's just the right size for a family gathering!

Ingredients/Directions:
5 lbs russet potatoes boiled with skins on
8 hard boiled egg
Let cool
peel potatoes and eggs
Cut into small bite size pieces

In a large bowl mix well:
3 cups mayo
3-4 tablespoons mustard
4-6 tablespoons fresh dill weed
1 can olives drained and sliced in half
1 1/2 cups chopped dill pickle (Nathan’s are the best)
1 1/2 cups chopped green onion (can use white, red or yellow)

Add potatoes and eggs mix well sprinkle with chili power
Let set in the fridge overnight or for several hours

Thanks Mom! Your the Bestest!

Pecan Sweet potatoes

Submitted by Kate Lawrence

From Cindy Archibold, Thanksgiving Pitt, 11/90

3 Cup sweet potatoes (cooked or canned)

1 Cup sugar

½ C butter

2 eggs

Mash together and put in baking dish

Topping:

1 cup brown sugar

1 cup pecans broken

½ c. soft butter

Crumbled on top of potatoes

Bake at 350 degrees for ½ hour.