Easy Mexican Soup

2 lbs cooked hamburger
1 can tomatoes
1 can corn
1 can kidney beans
1 package taco seasoning

Combine ingredients (including juice from canned goods) and heat.

Top with:
grated cheese
sour cream
tortilla chips

Creamy Tomato Pasta Sauce

1/4 cup shallots
1 tbs olive oil
2 pinches of pepper
2 pinches of salt

Saute until tan then add:

8 oz cream
8 oz tomato sauce

Boil until reduced 2/3 of the way then add

3 drops vanilla
2 cups fresh diced tomato
3-4 diced basil leaves
Handful coarsely chopped spinach
1 tbs butter

*Taste

Top with Parmesan cheese

Mom's Crepes

2 beaten eggs
1/2 cups milk
1 cup flour
1 tbs oil
1/4 tsp salt

Combine the eggs, salt and flour, slowly add the milk and oil until well blended. Heat a lightly greased skillet, spoon in 2 tbs of batter and spread out. Brown lightly on both sides.

**For dessert crepes use 2 tbs of sugar instead of salt.

No Bake Cookies

2 cups sugar
1/4 cup cocoa (don't level)
1/2 cup milk
1/2 cup butter
pinch of salt
3 cups oats

combine all ingredients except the oats in a large pot and slowly heat until ingredients boil for 1-2 minutes. Then add the oats and drop by spoonfuls onto wax paper. Let cool and enjoy!

Mandarin Almond Salad

3 tbs sugar
1/2 cup almonds- slivered

In a small skillet, heat the 3 tbs sugar and the almonds until coated, place on a cookie sheet and broil on low (stir occasionally) until toasted.

1 tbs sugar
1/4 cup vegetable oil
2 tbs vinegar
1 tbs fresh parsley-minced
1/2 tsp salt
1/8 tsp pepper

Combine all ingredients in a jar with a tight fitting lid.

1 head of lettuce
1 can mandarin oranges-drained
1 small green onion sliced
1 package Top Roman-broken

Just before serving, mix the remaining ingredients and almonds. Shake the dressing and pour over the salad.

Scotch Scones

1 cup flour
1 tbs sugar
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/4 cup sour milk
1/8 cup oil
1 1/2 tbs milk (do not mix in, spread on top)
1/2 egg slightly beaten

In a bowl, combine dry ingredients, add remaining ingredients, stir until dough clings together. On a well floured surface, toss dough lightly until no longer sticky. Knead 12-15 times, divide dough in half. Pat each ball of dough into a 6 inch circle. Brush each surface with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches apart on a cookie sheet. Bake @ 425 degrees for 10-12 minutes.

Mom's Egg Pasta

1 3/4 cups flour
1/2 tsp salt
3 eggs
1 1/2 tsp olive oil
1 tsp water

Measure flour and salt in a bowl or on a bread board. Make a well in the center. Pour oil and eggs into a separate bowl and stir well. Then pour the mix into the well and pull together with hands. Knead it for 10 minutes until smooth and elastic. Place the dough under a bowl for 10 minutes resting time. Roll out and slice into long strips.

Blueberry Muffins

1 3/4 cup flour
1/2 tsp salt
3 tsp baking powder
1/2 cup sugar
1 egg (slightly beaten)
1 cup milk
1/4 cup melted butter
1/4 cup flour
1 cup blueberries

Preheat oven to 375 degrees. Butter and flour pans or fill with liners.
Mix flour, powder, salt and sugar in a large bowl. Add the egg, milk and butter, stirring only enough to dampen the flour. Sprinkle 1/4 cup flour over the blueberries and stir into the batter last. Spoon the batter into the muffin pan, bake 20-25 minutes.

Candace's White Pasta Sauce

4 tbs butter
4 tbs flour
1/2 tsp salt
1/2 tsp pepper
3/4 cups milk

Melt butter, when bubbling stir in the flour, salt and pepper. Stir quickly, when it is smooth, stir in the milk and cook on medium heat until thick.

Marty's Chocolate Chip Cookies

2 cups butter
4 cups flour
2 tsp baking soda
2 cups sugar
5 cups blended oatmeal (measure, then blend)
24 oz chocolate chips
2 cups brown sugar
1 tsp salt
1- 8 oz Hershey bar, grated
4 eggs
2 tsp baking powder
2 tsp vanilla
3 cups chopped nuts

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars, add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
Yields 112 cookies; recipe may be halved.

Meatballs

1 large egg
2 slices white bread (torn into pieces)
1/4 cup grated Parmesan cheese
2 tbsp chopped parsley
1 tsp salt
1/2 tsp pepper
2 tsp minced garlic
1 lb ground beef

Lightly beat the eggwith a fork in a medium bowl. Add remaining ingredients except the beef and stir until blended. Add the beef and mix well, form into balls. Place on a cookie sheet and bake for 12 minutes or until cooked through.

Oreos

2 packages of devil's food cake mix
4 eggs
1 1/2 cups crisco

Mix ingredients well, roll into small balls. Bake on ungreased cookie sheet for 10 minutes at 350 degrees. Cool.

Filling
1-8 ounce package cream cheese
2 2/3 cups powdered sugar
1/2 cup softened butter

Cream together. Spread the filling between cooled cookies.

Easy Mexican Soup

(Recipe from Jessica)

2 lbs hamburger (cooked)
1 can tomatoes
1 can corn
1 can kidney beans
1 package taco seasoning

Place all of the above ingredients (including juices) in a pot or crock pot. Serve with the following:

Grated cheese
Sour cream
Tortilla chips

Nantucket Blueberry Cake

(Patti Clinton)

1/2 cup shortening
1 cup sugar
2 eggs (separated)
1/2 cup milk
1 1/2 cups flour
1 tsp vanilla
1 1/2 cups blueberries (dust them with flour)

Grease and flour a 9 inch dish, preheat oven to 350 degrees. Cream shortening and sugar, add the egg yolks (well beaten) alternately with milk and flour. Beat the egg whites until stiff, fold into the batter. Add the vanilla and blueberries. Pour into the dish and bake for 35-45 minutes. Sprinkle with powdered sugar when cooled.

Mom's Banana Bread

1 cup sugar
1/2 cup shortening
2 eggs
1 cup mashed bananas
1/2 cup sour milk ( place 1 1/2 tsp. vinegar in a cup and fill with milk)
1 tsp. vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2-1 cup nuts

Combine sugar, shortening, eggs, etc. Add dry ingredients. Grease and flour a loaf pan. Bake at 350 degrees for about 1 hour.

Crepes

2 beaten eggs
1 1/2 cups milk
1 cup flour
1 tbsp cooking oil
1/4 tsp. salt

Combine ingredients; beat until well mixed. Heat a lightly greased 6 inch skillet. Spoon in two tablespoons batter. Lightly brown on one side.

*For dessert crepes, use two tbs of sugar in place of the salt.

Mom's German Pancakes

1/4 cup butter
1 cup milk
1 cup flour
6 eggs
1/2 tsp. salt

Place the butter in a 9 x 13 dish and place in the oven as it's preheating to 450 degrees.
Mix the flour, salt and eggs, then add milk. When the butter is boiling, pour the mixture into the boiling butter and bake for 15-20 minutes or until golden brown.

Cream Puffs

adapted from allrecipes.com

Ingredients

• 1(5 ounce) package instant vanilla pudding mix
• 1 1/2 cups heavy cream
• 1 1/4 cups milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 teaspoon sugar (heaping)
• 1/2 teaspoon vanilla
  
• 1 cup all-purpose flour
• 3 eggs

Directions

1. Mix together vanilla instant pudding mix, cream and milk, whip until thick and creamy. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Add the vanilla last and mix well. Drop by tablespoonfuls ( or pipe) onto an ungreased parchment covered baking sheet.
4. Bake for 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and back for 10 more minutes or until golden brown. Centers should be dry. Poke each puff shell in the side with a tooth pick to prevent flattening.
   
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

French Dip Sandwiches

Recipe by OurBestBites.com

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix (I only use one)
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

Quinoa Pilaf

For 3-4 people:
1 cup quinoa
2 1/4 cup water (cold)

Chop the following vegetables small (smaller than bite-sized but not diced)
1 medium-large zucchini
1 medium-large summer squash
3 medium carrots (cut smaller than the rest because they take longer to cook)
1/2 red bell bepper
1/4 cup red onion (optional)
1 T olive oil
Salt and pepper

Combine the cold water and quinoa in a medium pot. Bring to a boil, then coverand reduce heat. Cook approximately 15 minutes, or until the water is absorbed. Meanwhile, heat the olive oil in a large skillet, add the vegetables and saute with salt and pepper. Cover and cook over medium heat till cooked through. Combine the cooked quinoa and vegetables. Finish with a pat of butter and season to taste.

Chocolate Frosting

Recipe adapted by Our Best Bites from Sugar Plum

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven’t already and set aside to cool. You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Perfect Cupcake Frosting and Filling

recipe by ourbestbites.com

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!

You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)

One batch makes enough to frost 12 cupcakes .


After trouble-shooting with a lot of people, here are some helpful Notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

Blueberry Cake

1/2 cup shortening
1 cup sugar
2 eggs (separated)
1/2 cup milk
1 1/2 cup flour
1 tsp. vanilla
1 1/2 cup blueberries

Cream the shortening and butter together. Add the following ingredients alternately: well beaten egg yolks, milk, flour, and vanilla then mix well. Whip the egg whites until stiff then fold into the batter. Add in the blueberries after dusting them lightly with flour (to prevent them from sinking to the bottom). Pour the batter into a greased 9 inch baking dish and cook at 350 for 35-45 minutes. Sprinkle with sugar when cooled.

Yummy/ Funeral Potatoes

32 oz frozen bag of hash browns (or fresh)
2 cans of cream of chicken soup
2 cups of sour cream (16 oz)
1 cup of cheddar cheese
1/2 cup of butter (melted)
1 tsp of onion powder
2 cups of corn flakes
9x13 pan

Combine soup, sour cream, and cheese. Add onion, salt and pepper. Mix well.
Mix sauce and hash browns then place in a 9x13 pan
Melt butter and combine with corn flakes. Sprinkle crumbs over casserole. Bake in a greased dish 40 min at 375

Mint Brownies

Recipe by Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.


Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.


Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.


While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

Home Made "Oreo" Cookies

1 box Betty Crocker Devil's Food Cake Mix
2 eggs
3/4 cup crisco

Mix all ingredients, dough will be thick. Roll into small balls and bake on un-greased cookie sheet for approximately 10 minutes at 400 degrees.

Filling:
1 pack cream cheese (8 oz)
1/2 cup butter
2 1/2 cups powdered sugar

Mix ingredients and spread onto half of the cooled cookies. Top with another cookie and enjoy!

Note: When I make the filling, I typically don't use all the butter and I just add powdered sugar until it tastes good, which is usually less than the recipe calls for.

Kathy’s P.B. Rice Crispies

1 c. sugar

1 c. light karo syrup or corn syrup

-heat until sugar is melted then add:

1 c. peanut butter

-mix well then add rice crispies

4-6 c. rice crispies

pour into buttered pan and form into pan.

sprinkle milk chocolate chips on top while hot and spread.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites



1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa* (*I used a lot more*)

**I added a few spoons of sour cream so you don’t taste mayo**

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

Homemade Flour Tortillas

3 c. flour
1-1 1/2 tsp salt
2 tsp. baking powder
3/4 c. shortening
3/4 c. very hot water

In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).

Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.

Cafe Rio Copy Cat Pork

SWEET PORK:
2 pounds pork (I like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water (I used more, enough to almost cover the meat)
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it

***** Cook on low for 8 hrs then add sauce and cook for 2 more.*****

For Salads, use cotja cheese on top and cheddar melted on tortilla (I have used queso fresco before instead of cotja)

For burritos, use monetary jack

Pumpkin Roll

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves (I used ¼ tsp)
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

***I added a few tbs of oil and a bit extra pumpkin***

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Nutritional Information

Amount Per Serving Calories: 431 | Total Fat: 24.2g | Cholesterol: 106mg

Pumpkin Chocolate Chip Cookies

Ingredients
· 1 cup canned pumpkin
· 1 cup white sugar
· 1/2 cup vegetable oil
· 1 egg
· 2 cups all-purpose flour
· 2 teaspoons baking powder
· 2 teaspoons ground cinnamon (I used a little less)
· 1/2 teaspoon salt
· 1 teaspoon baking soda
· 1 teaspoon milk
· 1 tablespoon vanilla extract (I used a little less)
· 2 cups semisweet chocolate chips (I used milk chocolate chips)
· 1/2 cup chopped walnuts (optional)
Directions
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutritional Information
Yields 2 dozen, one serving = 2 cookies
Amount Per Serving Calories: 406 | Total Fat: 21.5g | Cholesterol: 18mg

Hash Brown Quiche

(Lacie’s Recipe)

1 (24 oz) package shredded hash browns

½ c. melted butter

2 c. shredded chedar cheese

2 c. shredded Monterey Jack cheese

2 c. diced ham

1 c. milk

6 eggs

½ tsp. salt

pepper to taste

Spray 9x13 pan. Press thawed hash browns between paper towels to remove excess moisture. Press into pan and brush with butter. Bake 25 minutes @ 425. Remove from oven. Layer cheese and ham (2 layers of each). Beat milk, eggs, salt and pepper. Pour over top. Bake @ 350 for 30-40 minutes.

Sausage Breakfast Casserole

1 lb pork sausage: cooked, drained and crumbled

4 c. browned hash browns

2 c. shredded cheese

2 cans evaporated milk

10 large eggs, lightly beaten

1 tsp. dry mustard

¼ tsp. onion powder

¼ tsp. black pepper

salt to taste

Mix everything together (except cheese). Top with cheese. Bake at 350 for 45 minutes.

Blueberry Coffee Cake

¼ c. butter softened Topping

2/3 c. sugar 2 tbs. flour

1 egg 2 tbs. sugar

1 c. plus 2 tbs. flour, divided 1 tbs. cold butter

½ tsp. baking powder

¼ tsp. salt

½ c. milk

1 c. fresh or frozen blueberries (if using frozen blueberries, do not thaw before adding to the batter)

3 oz. Cream cheese, cubed

In a large bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into batter (batter will be thick). Transfer to a greased 8 in. square baking dish.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 40-45 minutes.

Poppy Seed Cake

3 eggs Glaze

1 1/8 c. oil ½ tsp. almond extract

1 ½ c. milk ½ tsp. vanilla

1 ½ tsp. vanilla 1 tsp. butter

1 ½ tsp. almond extract ¼ c. orange juice

1 tsp. butter (softened) ¾ c. powdered sugar

3 c. flour

2 1/3 cup sugar

1 ½ tsp salt

1 ½ tsp baking powder

2 tbs. poppy seed

Mix together first 5 ingredients. Mix in the butter. Mix together dry ingredients and slowly add to the wet. Pour into floured loaf pans or a bundt pan. Bake at 325 for 45-60 min. (if using a bundt pan, it will take longer to bake)

Once out of the oven, take the cake out of the pan. While the cake is still warm, pour the glaze over it (glaze will be thin).

Chocolate Chip Coffee Cake

1 c. butter Topping

1 c. sugar ¼ c. sugar

2 eggs 1/3 c. brown sugar

1 c. sour cream 1 tsp. cinnamon

1 tsp. baking powder 1 c. chopped pecans or walnuts

1 tsp. salt 1 c. semi-sweet chocolate chips

1 tsp. baking soda

2 tsp. vanilla

2 c. sifted flour

In a large bowl, cream butter and sugar until smooth. Add remaining ingredients, except flour. Gradually stir in flour and mix well. Preheat oven to 350.

Mix topping ingredients together. Sprinkle a greased tube pan with 1/3 of topping. Alternate layers of topping and batter, ending with topping. Baking 45-60 mins.

NY Style Cheese Cake

Linda’s Cheesecake

Crust:

1 cup flour

½ cup sugar

1 tsp grated lemon

Mix ingredients, then make a whole in the center and mix in:

1 stick softened and sliced butter

1 egg yolk

¼ tsp vanilla

Chill dough for 1 hour. Butter a 9 in spring form pan and press 1/3 crust dough into the bottom of the pan. Cook at 400 degrees for 10 min. Wait for the crust to cool completely. Butter the sides of the pan and use the remaining dough to makes sides. Fill the crust with the filling and finish cooking.

Filling:

(Preheat oven 475 degrees)

5- 8 oz cream cheese packages

1 ¾ cup sugar

3 tbs flour

5 eggs + 2 egg yolk

2 tsp lemon rind

½ tsp vanilla

¼ cup heavy cream

Beat the first 3 ingredients in a bowl, then beat in 1 egg at a time. Mix in remaining ingredients. Pour into pan and bake 10 min @ 475 then turn down to 225 degrees for 90 min. turn off oven do not open door leave cheesecake in for 1 more hour, then open the door but leave in for 30 min. refrigerate until cold.

Whole Wheat Pizza Dough

(Source: eatingwell.com)

1. Ingredients
1. 3/4 cup whole-wheat flour
2. 3/4 cup all-purpose flour
3. 1 package quick-rising yeast, such as Fleischmann's RapidRise
4. 3/4 teaspoon salt
5. 1/4 teaspoon sugar
6. 2/3 cup hot water (120 to 130 degrees F)
7. 2 teaspoons extra-virgin olive oil
Nutrition Info
Per Serving
· Calories: 125 kcal
· Carbohydrates: 23 g
· Dietary Fiber: 2 g
· Fat: 2 g
· Protein: 4 g
· Sugars: 0 g
About: Nutrition Info 
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2. Cooking Directions
1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500 degrees F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Yield: 6 servings

IHOP style French Toast

Ingredients:

Serves: 2,

Yield:

2 2

2

Servings Size

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• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 teaspoons butter
• 6 slices thick bread
• 1 tablespoon powdered sugar

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 16 mins

1. 1 Beat eggs in a shallow bowl.
2. 2 Add milk, vanilla, flour, and salt to eggs. Beat with an electric mixture until all is well combined.
3. 3 Heat a large skillet over medium heat. When the surface is hot, add about a teaspoon of butter.
4. 4 Dip the bread into the batter and drop it onto the hot skillet.
5. 5 Let cook for 2-3 minutes on each side or until each side is golden brown.
6. 6 Cut toast in have diagonally and sprinkle with powdered sugar.

***I added 3 tbs sugar and ¼ tsp cinnamon to the batter***

Grown Up Mac and Cheese

(Source: Barefoot Contessa)

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi (I used gemelli)
1½ cups milk (I used a bit more)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled (I substituted Fontina)
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed (I sprinkled Italian breadcrumbs over the top)
2 tablespoons freshly chopped basil leaves (I omitted)

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Glazed Peanut Butter Bars

Ingredients

• 3/4 cup butter, softened
• 3/4 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons water
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups quick-cooking oats
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 
  GLAZE:
• 1-1/4 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup creamy peanut butter

Directions

• In a large bowl, cream the butter, peanut butter, sugars until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture.
• Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.
• For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Joy's Chicken Avocado Tortilla Soup

1/3 cup chopped onion
3 cloves garlic
¾ tsp. cumin
¾ tsp. oregano
¼ tsp. pepper
8 cups Chicken broth
1 can diced tomatoes
1 can diced green chilies (4 oz.)
10 corn tortillas
1 ½ lb (approx. 4) chicken breasts cooked and shredded
1 avocado
2 tbs. chopped fresh cilantro
Salt to taste
½ cup shredded cheese

Saute the first six ingredients for 1 minute. Add the broth, tomatoes, and chilies. Stack the tortillas and cut into 1/8 inch strips. Add the strips to the boiling broth. Simmer for 15 minutes or until the tortilla strips have thickened the broth. Add the chicken, stir in the cilantro and salt to taste.
Pour the soup into bowls and top with sliced avocados and cheese. Enjoy!