Chicken Enchilada Soup

4 cans of cream of chicken soup
1 lb of Mexican Velveeta Cheese
1 can Rotel tomatoes
1 small can green chilies
4-6 chicken breasts-cooked and shredded
1 pt half and half (can use fat free)
2 cups milk
salt and pepper

Mix all together and heat thoroughly. You may add more tomatoes/milk etc depending on how thick you like it. Spice it up as much as you like or tone it down using different flavors of tomatoes.

Aunt Exe's Sandwich Cookie Rounds

1 cup butter, softened
1/3 cup whipping cream- I use fat free half and half
2 cups flour

Mix ingredients and chill for 1 hour

Roll dough to 1/8 in. thickness and cut with 1 1/2 in round cookie cutter. Coat cookie round with sugar . Prick with fork and bake at 375 degrees 7-9 min. These rounds are similar to pie crust. Cool on wire racks.

Frosting: 1/4 c. butter, 3/4 c. powdered sugar, 1 egg yolk, 1tsp vanilla. Cream butter and sugar. Add egg yolk and vanilla. (May tint with red or green ) Spread small amount of icing between cookie rounds

Russian Tea Cookies

1 c. butter
2 1/4 c. flour
1 tsp vanilla
1/2 c. powdered sugar
3/4 c. walnuts-chopped
1/4 tsp salt

Cream butter and powdered sugar. Add vanilla and flour, salt and mix well. Stir in walnuts (optional) . Form into roll and chill for 1 hour. Slice and bake at 375 degress for 12 min.

Roasted Cauliflower Soup

1 large head cauliflower cut into florets (10 cups)
1 large onion sliced
2 cloves garlic, each halved
2 tablespoons olive oil
2 cans chicken broth
1 bay leaf
1 tsp.chopped fresh thyme
1 tsp. salt
1/8 tsp. black pepper
1 cup half and half

Heat oven to 400* In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast at 400* for 30 minutes stirring halfway through
In large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water, bay leaf and thyme..cover bring to boil..reduce heat and simmer covered for 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Add half and half. Return soup to saucepan.

Mom's Love Macaroni

4 c macaroni, cooked according to package directions
1/2 c butter
1/2 c flour
salt and pepper to taste
5 c milk
4 c shredded cheddar cheese or baby swiss cheese or mixture of other cheese.

Heat oven to 350. Melt butter in large saucepan. Blend in flour, season with salt and pepper. Gradually stir in milk. Cook on medium heat, stirring constantly until sauce thickens and mixture begins to boil. Add cheese. Stir until cheese is melted. In 3 qt casserole, stir together pasta and cheese sauce. Bake 30 min or until bubbly. Sprinkle with bread crumbs during last 5 minutes, optional.

Vanilla Rice

1 tsp oil
1 c basmati rice
1 3/4 c water
2 tsp sugar
1/2 tsp vanilla extract

1. Preheat medium saucepan on medium high 2-3 minutes. Place oil in pan, swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, vanilla. Bring to boil. Cover and cook 1 minute. Stir.
3. Reduce heat to lowest setting and cook 22 minutes, covered. Fluff and serve.

Publix Tilapia with Lemon Butter Sauce

4 tsp flour, divided
1 tsp seasoned salt
large ziploc bag
2 T parsley
juice of one lemon, about 3-4 T
1.5 lbs tilapia
3 T butter
1/4 c white wine

1. Mix 3 T flour, seasoned salt in zip bag. Shake to mix. Place rinsed fish in bag and shake to coat.
2. Place 1 T butter in preheated saute pan over medium high heat. Swirl around. Add fish and cook for 3 minutes. Add 1 T butter to center of pan. Flip fish over, distributing butter underneath fish. Cook 3 more minutes. Place fish on serving plates.
3. Place 1 T butter, 1 tsp flour, wine, and lemon juice in saute pan. Heat 1-2 minutes until thickened. Stir in parsley and spoon over fish to serve.
4. May be served with angel hair pasta tossed with olive oil, broccoli, and sun dried tomato pesto.

Egg Drop Soup

4 c chicken broth, plus 2 T.
1/2 tsp grated fresh ginger
1 T soy sauce
1 T cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and white pepper to taste

Bring broth, ginger, soy sauce to a boil. In small cup, make a slurry by combining cornstarch and 2 T chicken stock. Stir until dissolved. Slowly pour cornstarch mix into chicken broth while stirring the broth until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off heat and add green onions. Season with salt and pepper, serve immediately.

Ramen Chicken Salad

14 oz bag cole slaw
4 chopped green onions
2 c chicken, cooked and chopped
2 packages oriental or chicken flavor ramen noodles
1 c slivered almonds, optional

Dressing:
1 T sugar
1 tsp salt
1/2 tsp pepper
3/4 c oil
1 T vinegar
seasoning packets from ramen noodles (you may not want to add all of both packets)

Mix dressing. Mix together cabbage, onion, chicken, noodles (broken up). Pour dressing over cabbage mixture. Add almonds if desired, toss. Refrigerate overnight for best results. Noodles will soften in dressing overnight.

Apple Onion Soup with Cheddar Bacon

2 T butter
3 med. onions, thinly sliced
3 med. granny smith apples, peeled, cored, cut into 1/4 inch slices
Kosher salt
6 c chicken broth
1 3/4 cups beef broth
1/4 c dry red wine
1 bay leaf
pepper
6 oz sharp cheddar cheese, grated
1 lb cooked bacon, crumbled
1 T finely chopped sage
1 french baguette, cut into slices.

1. Heat butter in large stockpot over medium heat
2. Add onion, apples, and 1/2 tsp salt. Cook, stir, scraping until deeply carmelized and bottom of pan has crust on it. (about 30 minutes)
3. Stir in chicken broth, beef broth, and wine, and bay leaf. Bring to boil and scrape bottom of pan with wooden spoon to loosen crust. Simmer 20 minutes. Discard bay leaf and season with salt and pepper. Stir in chopped sage.
4. Combine bacon and cheddar in another bowl.
5. Put soup into individual crocks/bowls, top with baguette slice and cheddar-bacon. Broil in oven until cheese is melted and bread is toasty. Watch very carefully so cheese doesn't burn.

One Pot Lemon Chicken Artichoke Stew

*Note* Have all ingredients ready before starting to cook, as it goes fast once started. We have set off the smoke alarm numerous times while cooking the chicken because we didn't have everything ready!

1.5 lbs chicken, cut into 1 inch cubes
4.5 T flour
3/4 tsp salt
1/2 tsp pepper.
Toss flour, salt, pepper. Coat chicken with mixture.

4 T lemon juice
1 tsp lemon zest
3/4 c chicken broth
Heat 2 T oil over med high heat in big pot. Add chicken, cook until brown on all sides (about 6 min.) Reduce heat to medium, add 4 T lemon juice and 1 tsp lemon zest, and 3/4 c chicken broth. Cook, stirring and scraping until liquid thickens, 1-2 minutes.

3 c chicken broth
2 small potatoes, diced.
3 T capers
Add these ingredients and simmer about 10 minutes.

Add one can of separated artichoke hearts, cook 5 more minutes or until potatoes are soft.

Harpold's Pumpkin Lasagna

1 large can pumpkin
1 medium onion, thinly sliced
1 garlic clove, minced
2-4 c assorted mushrooms
2 T butter
2 T sage, freshly chopped or 2 tsp dry
1/2 tsp salt
1/2 tsp pepper
1 package lasagna noodles cooked (or no-boil kind, uncooked)
1/2 c grated parmesan cheese
3 C grated mozzarella
1 c sour cream
2 T chives, freshly chopped
Toasted pine nuts

1. Saute onion, mushroom, garlic in butter until golden brown. Stir in sage.
2. Spread a thin shmear of pumpkin on bottom of greased lasagna pan. Stir in salt and pepper.
3. Layer lasagna noodles, pumpkin, mozzarella, and mushroom mixture, reserving about 1/2 c mozzarella for top layer.
4. Spread top layer of mozzarella with sour cream and sprinkle with parmesan and chives.
5. Bake in preheated 350 oven for 35-40 minutes. Garnish with pine nuts before serving.

Sweet Potato, Barley, and Vegetable Soup

1 c medium barley
1 bay leaf
1/2 tsp fennel seed
9 oz package baby carrots
1 chopped onion
2 celery stalks chopped
3 garlic cloves, minced
2 sweet potatos, peeled and chopped
2 c frozen corn
2 c frozen green beans
1/4 tsp salt
1/4 tsp pepper
42oz vegetable broth
4 c water
14 oz can diced tomatoes with herbs, undrained

Place all ingredients except tomatoes in 5-6 quart crockpot in order given. Do not stir. Cover crock pot and cook on low for 6-8 hours. Stir soup, add tomatoes. Cover crockpot and cook for 15 minutes longer. Remove bay leaf, serve.

Cheesy Crustless Quiche

1/4 c butter
1/4 c flour
3/4 c milk
1/2 c cottage cheese
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp dijon mustard
4 eggs
4 oz softened cream cheese
4-5 oz shredded swiss cheese
3 T grated Parmesan cheese

1/4 c chopped green onions
3 slices cooked, crumbled bacon
6 cherry tomatoes cut in half

1. Melt butter in saucepan over medium heat. Stir in flour, cook until bubbly. Gradually add milk, stir and cook until thickened. Remove from heat and set aside.
2. Preheat oven to 350. Combine cottage cheese, baking powder, salt, mustard. Set aside.
3. Beat eggs in large mixing bowl. Slowly add cream cheese, cottage cheese mixture, and milk/flour mixture. Fold in the cheeses.
4. Pour into buttered 10 inch pie plate. Sprinkle top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around top. Bake at 350 for 40 minutes until lightly browned and puffy. A knife inserted into center should come out clean. Let rest 15 minutes, then serve.

Baked Chicken with Peaches

3 boneless, skinless chicken breast halves
1/4 c + 2 T brown sugar
1/8 tsp ground ginger
1/8 tsp ground cloves
2 1/4 tsp lemon juice
2 fresh peaches, peeled, pitted, and sliced thin.

Preheat oven to 350. Place chicken in greased pan. Sprinkle with 1/2 the brown sugar. Place peaches on top of brown sugar, then sprinkle with remaining brown sugar, ginger, cloves, and lemon juice. Bake for 30-60 minutes, basting often with juices.

You can also make this as a barbeque/shredded chicken dish in the crock pot. Just combine everything in crock pot and as chicken begins to cook, pull chicken apart with 2 forks. This is good served on buns with bacon.

Mushroom Risotto rice

2 2/3 c chicken or vegetable broth
1 tsp olive oil
1 medium onion, finely chopped
1 clove minced garlic
1 tsp mixed dried herbs
6 oz. mushrooms
3/4 c Arborio rice
1/3 c warmed dry white wine
1.5 c fresh baby spinach (optional)
1/4 c fresh parsley or a few T of dried.

Heat broth in saucepan until simmering. Keep warm.
Sautee onions and garlic, then add herbs and mushrooms. Sautee until tender.

Add rice and stir quickly to prevent sticking. Add warmed wine and stir. Once wine has been mostly absorbed, add the broth, 1/2 c at a time, waiting until each addition is absorbed before adding the next. Before adding last cup, add spinach. Sprinkle with parsley before serving.

Breadmaker Dinner Rolls

1 c water
1 1/4 T butter
1/4 c powdered milk
1 tsp sea salt
2 T honey
1 c white whole wheat flour
2 c white flour
2 tsp yeast

Put in breadmaker on dough cycle. When finished, divide evenly into 12 greased muffin cups. Cover and let rise for about 30 minutes. Bake in 375 oven for about 15 minutes. Watch to make sure they don't get over done.

Carmelized Onion Focaccia

Put the following ingredients in breadmaker, set to dough cycle.
3/4 c water
2 T olive oil
2 c flour
1 T sugar
1 tsp salt
1.5 tsp bread machine yeast

Meanwhile, prepare onion topping in skillet over med. high heat until brown:
3 T butter
2 medium onions
2 cloves minced garlic

When dough cycle is finished, take out dough and make into 12 inch circle on cookie sheet. Cover and let rise in warm place about 30 minutes.

Heat oven to 400. Make deep depressions in dough with end of wooden spoon. Spread onion topping over dough and sprinkle with 3/4 c shredded mozzarella and 2 T grated parmesan. Bake 15-18 minutes.

You can also make this with other toppings, like skillet roasted red potatoes, pepperoni, or whatever you like.

Breadmaker Hamburger Buns or White Loaf

1 1/3 c water
2 T milk powder
4 c flour
2 T shortening
2.5-3 T sugar
2 tsp salt
1 packet (2.5 tsp) yeast

Mix all ingredients in breadmaker. Set to dough cycle. When finished, let rise about 30 min. in breadmaker. Divide dough into 4 pieces on greased cookie sheet. Cover with towel and let rise another 30-60 minutes. Put in 375 oven for about 18 minutes.

You can also put dough into loaf pan after letting rise. Cover loaf pan with towel and let rise another 30-60 min. Put in 375 oven for 18-30 minutes, until golden on top.

Irish Soda Bread

2 c flour
4 T sugar, divided
1.5 tsp baking powder
1 tsp salt
3/4 tsp baking soda
3 T butter, cut into cubes
1 c buttermilk

Combine flour, 3 T sugar, baking powder, baking soda, and salt with whisk. Cut butter into flour mixture using fingers or pastry cutter until you have fine crumbly texture. Pour in buttermilk, stir until just combined. Don't over mix. Put/pour onto greased pan. It will look like a round blob. Score top with X with knife and sprinkle with 1 T sugar. Put in 375 oven for about 40 minutes.

Sour Cream Banana Bread

1/2 c butter
1 c sugar
2 eggs
1 tsp vanilla
1.5 c flour
1 tsp baking soda
1/2 tsp salt
3 mashed ripe bananas (about 1 cup)
1/2 c chopped pecans/walnuts (optional)
1/2 c sour cream

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients (whisked together separately). Stir in bananas, nuts, sour cream. Bake in greased loaf pan at 350 for 1 hour.

Apple Lodge Coffee Cake

1.5 c flour
1 c sugar (or use 1/2 c white, 1/2 c brown)
1 tsp baking powder
1/2 tsp salt

1/4 c butter
1 egg
3 medium apples, peeled, cored, chopped
1/4 c packed brown sugar
1/2 c chopped pecans (optional)
1 tsp cinnamon

Preheat oven to 350. Use 8 inch square pan or loaf pan and coat with nonstick spray

Mix flour, sugar, baking powder, and salt. Cream butter and egg until light. Add flour mix to butter mixture with a few light strokes. It will be pretty dry. Don't overmix. Stir in apples, spread into pan.

Combine remaining ingredients, mix well and sprinkle evenly over top. Bake 50-55 minutes.

Whole Wheat Vanilla Pancakes for Two

1/2 c whole wheat flour
1 T sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/4 c vanilla yogurt
1/4 c water
1 T oil
1/4 tsp vanilla extract

Mix wet and dry ingredients separately, then combine together. Use about 1/4 c. per pancake on medium high heat. Cook 1-2 minutes or until bubbles form, then flip. Cook until golden brown.

Virginia Skillet Apple Pudding

1/2 c melted butter
1 c sugar
1 c flour
2 tsp baking powder
1/4 tsp salt
1 c milk
2 c apples
1 tsp cinnamon

Stir all together in skillet, bake in 375 oven for 30 minutes or until edges pull away from pan.

Peanut Butter Banana Bread

Dry ingredients:
1 c white whole wheat flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet ingredients:
2 ripe mashed bananas
1/3 c unsweetened crunchy peanut butter
1/4 c plain yogurt
1 egg
1 T oil
1 T milk
2 T molasses

1. Preheat oven to 350, spray loaf pan with nonstick spray
2. Mix dry ingredients
3. Mix wet ingredients
4. Stir dry into wet. Stir in 1/3 c chocolate chips if desired.
5. Pour batter in loaf pan. Bake for 45-50 minutes.

Easy Skillet Peach Cobbler

1 stick butter
1 c sugar
1 c flour
1 tsp baking powder
1 c milk
3-4 sliced peaches
cast iron

Melt butter in skillet. Add milk, sugar, flour, baking powder. Stir. Add peaches. Bake in skillet at 375 for 45 minutes.

Applesauce Muffins

1/4 c butter, room temp
1 c sugar
1 egg
1.25 c unsweetened applesauce
2 c flour
1.5 tsp cinnamon
1 tsp baking soda
1/4 tsp salt

Cream butter and sugar. Add egg and blend. Stir in applesauce. Mix dry ingredients with whisk. Add wet and dry together. Fill muffin cups 2/3 full. Bake at 350 for 15-18 minutes.

Mrs. Arey's Gingersnaps

1 c sugar
1 egg
3/4 c solid Crisco
1/4 c molasses
2 c flour
2-3 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt

Mix and chill. Roll into walnut size balls and roll balls in sugar. Bake on ungreased cookie sheet at 350 for 9 minutes.

Martha Stewart's Molasses Ginger Crisps

2 c + 2 T all purpose flour
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding

1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.

Chocolate Chestnut Bourbon Torte with Kentucky Bourbon Cream

6 eggs, separated, + 2 egg yolks
1.5 c sugar + 1/3 c
4 T bourbon + 2 tsp
2.5 c pureed unsweetened chestnuts
3/4 c ground pecans + pieces for garnish
2 T really strong coffee
6 T chilled butter cut into pieces
1.5 oz bitter (unsweet) chocolate, chopped
6 oz bittersweet (semisweet) chocolate
3.5 c whipping cream
1/2 c confectioner's sugar

Make the cake:
Heat oven to 350. Grease and flour 2 9-inch cake pans. Beat 6 egg yolks well. Stir in 1.5 c sugar and 1.5 tsp bourbon, then blend in 2 c chestnuts. Stir in pecans. Whip egg whites with a pinch of salt until stiff peaks form. Fold whites into batter. Divide mixture between 2 cake pans and bake for 25 minutes. Cool on wire rack then remove.

Make Filling:
Beat 2 egg yolks with 1/2 c sugar. Add coffee and 1 T hot water. Beat chilled butter into mixture. Add 1/2 tsp bourbon and 1/2 c chestnuts. Stir in chopped bitter chocolate. Cover bowl and refrigerate.

Make Icing:
Melt bittersweet chocolate with 1.5 c cream over low heat. Stir in 2 T bourbon. Cover and chill.

Whipped topping: (make right before serving)
Whip 2 c cream to soft peaks. Beat in confectioner's sugar and fold in 2 T bourbon.

Assemble:
Spread chestnut filling between 2 cake layers. Cover with chocolate icing, sprinkle with chopped pecans. Chill before serving. Serve with whipped cream.

Candy Cane Biscotti

1 c sugar
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted

Preheat oven to 350, Line 2 cookie sheets with parchment paper.

1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.

Chocolate Chip Cheesecake

1 individual package of chocolate graham crackers, crushed
1/2 c melted butter
2 T white sugar
2 8 oz packages cream cheese, softened
1/2 c brown sugar
2 eggs
1 egg yolk
1 tsp vanilla extract
1 c semisweet chocolate chips

Preheat oven to 350
Mix crackers, butter, and sugar. Press into 9 in. pie plate. Refrigerate while making filling.

Beat Cream Cheese and brown sugar until smooth. Beat in eggs and egg yolk. Stir in vanilla. Fold in chocolate chips. Pour filling into pie crust. Bake for 50 min.

Crescent Roll Breakfast Cheesecake

2 crescent roll tubes
2 - 8 oz cream cheese
1 c sugar
1 egg yolk
1 tsp vanilla

Spread 1 crescent roll tube on bottom of rectangle glass dish. Mix filling, spread in pan. Spread other crescent roll tube on top of filling. Bake at 350 for 30 min or until golden brown.

Ghirardelli Seven Layer Brownies

1/2 c butter
1 box Ghirardelli Double Chocolate Brownie Mix (or other brownie mix)
1 c shredded coconut
1 c butterscotch chips
1 c semisweet chocolate chips
1 c chopped pecans
14 oz can sweetened condensed milk

Preheat oven to 350. Coat bottom of 13x9x2 pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle with sweetened condensed milk. Bake 30-35 min. on until edges are bubbly. Cool thoroughly before cutting.

Sunshine Orange Cake

1/4 c applesauce
box yellow cake mix
4 eggs
1 can 11 oz mandarin oranges in light syrup

Beat these with electric mixer. Bake at 350 in 9x13 pan for 30 minutes. Cool.

Frosting:
Cool Whip 12 oz.
large box instant vanilla pudding
20 oz can crushed pineapple

Layer - cut cake into cubes, layer with cool whip frosting in truffle bowl.

Diabetic Chocolate Flourless Cake

9 oz dark chocolate (Lindt Excellence 70% Dark is good. 2.25 bars is 9 oz.)
1/2 c butter
6 eggs
1/4 c sugar
Whipped cream (optional)

1. Melt chocolate in microwave. When it starts to melt, add stick of butter and melt until completely melted.
2. Get out 2 bowls for the eggs. In one bowl, put two whole eggs and four egg yolks. In another bowl, put 4 egg whites.
3. Beat egg whites for a minute or so on high. Add sugar and beat until dairy queen ice-cream type peaks form when you insert and remove a spoon.
4. Stir chocolate/butter into egg yolks bowl.
5. Add glob of egg whites to chocolate mixture, then fold in rest of egg whites by hand. Don't overmix.
6. Pour into greased 12" round pan or square casserole and bake at 350 for 30+ minutes. It is done when you jiggle the pan and the center doesn't jiggle. The top will be cracked and the cake will have risen a lot. It will fall again when you take it out of the oven.
7. Scoop out cake with spoon to serve! Add whipped cream if you want.

Chocolate Chip Meringue Cookies

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 c. sugar
3 T unsweetened cocoa
3 T mini chocolate chips

Preheat oven to 300 degrees.

Beat egg whites, cream of tartar, and salt on high speed until soft peaks form. this is best done in a clean, chilled, glass bowl. Add sugar, 1 T at a time, beating until stiff peaks form. Sift cocoa over egg white mixture, fold in. Fold in mini chips.

On parchment paper- lined baking sheets, drop batter by tablespoonfuls. Bake 40 min or until crisp.

Melanie's Cake Mix Expansion

1 Cake Mix box.
In addition to ingredients called for on back of box, add:

1 c. sour cream
1 extra egg
1 c flour
1 c sugar
1 tsp vanilla
1/4 tsp salt

Mix all ingredients together at once with electric mixer. Pour into 2-3 round cake pans or 1 13x9 pan. Bake at 325 for 45-55 minutes. Line cake pans with wax paper for easier removal.

Frosting:
1 c. salted butter
1 c. crisco
2 T water
1 T vanilla
Mix, then add 1-2 lbs powdered sugar and water to get desired consistency.

Pecan Pie

1 c. light Karo syrup
1 c. brown sugar
1/3 tsp salt
1/2 c melted butter
1 tsp vanilla
3 eggs, slightly beaten
1 c. pecans

Combine all ingredients, put in pie crust. Bake 350 for 45 minutes.

Thin, Crispy Chocolate Chip Cookies

1 c. all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1/2 c packed brown sugar
1/3 c granulated white sugar
1/2 tsp vanilla
1 c semisweet chocolate chips

1. Mix flour, baking soda, salt with whisk.
2. Beat butter, brown sugar, white sugar, 3 T. water, vanilla until blended.
3. Stir flour mixture into butter mixture.
4. Place 1 T. portions of dough, 2 inches apart on cookie sheets
5. Bake 18-20 min. at 300. Cool on pan 3 min. before removing.

Blueberry Pound Cake

8 oz cream cheese, room temp.
3 sticks butter, room temp.
3 c. sugar
3 tsp. vanilla
5 eggs, room temp.
3 c. all purpose flour
1.5 c blueberries, dredged in flour

Cream butter, cream cheese, and sugar well. Add vanilla. Add eggs one at a time. Mix in flour. Prepare Bundt or Tube pan by spraying with Pam and sprinkling with flour, then sugar. Layer cake batter and blueberries, about 3 layers each. Put in cold oven, set to 300 degrees for 1.5 hrs. Cool on wire rack 15 min. before removing from pan.

Rice Pudding

2.5 c. milk
1/3 c. white rice
1/8 tsp salt
1/4 c. white sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 c. golden raisins (optional)
whipped cream (optional)

Combine milk, rice, and salt in saucepan. Bring to boil over high heat, stirring so it doesn't scald. Reduce heat to med. low and simmer til rice is tender, about 20-25 minutes, stirring frequently to unstick rice from bottom. Remove from heat, stir in sugar, vanilla, and cinnamon. Return to heat and cook until rice pudding thickens, about 5-10 minutes. Remove from heat, add raisins. Spoon into ramekins or serving dishes. Cover with plastic wrap (with plastic wrap touching top of pudding) if you don't want a film on top. Serve warm or chilled.

Baked Custard for Two

1 egg
1 c. milk
3 T sugar
3/4 tsp vanilla extract
1/8 tsp salt

Mix all together and put into 2 ramekins. Place ramekins in baking dish filled with 1 inch of water. Bake at 350 for 35 minutes. Sprinkle with nutmeg or cinnamon before serving.

Bourbon Panna Cotta

1/2 c. + 1/4 c. sugar
1/4 tsp lemon juice
1 T. water
2 c. heavy cream or evaporated skim milk
1/4 c. pecans, toasted and chopped
1.5 T bourbon or rum or flavoring
1 c. whole or 2% milk
1 envelope unflavored gelatin

1. Combine 1/4 c. sugar, lemon juice, water in saucepan over med. heat until you make a caramel that is mahogany in color. Don't overcook.
2. Pour caramel evenly into 4 ramekins and swirl to coat sides of dish. Set aside.
3. Combine cream, 1/2 c. sugar, pecans, and bourbon and bring to simmer over med. low heat for 5 min. Let cool.
4. Sprinkle gelatin over surface of milk in med. bowl. Do not stir. Let sit for about 10 min.
5. Pour cream into gelatin mixture, whisk. Pour into ramekins and chill for at least 6 hrs.
6. To serve, loosen edges around ramekin and flip upside down onto serving dish.

Basic Eggless Ice Cream Base

3 c. liquid (2 c. half and half/1 c. milk)
2-3 T. cornstarch or flour
3/4 c. sugar
1/8 tsp salt

Mix all together with whisk, adding flavoring as desired (pureed fruit, chocolate, caramel, vanilla, etc.)

Chill in fridge, then freeze in ice cream maker

Caramel Sea Salt Ice Cream

Use Basic Ice Cream Base Recipe, but for flavoring you will make a caramel that gets whisked into milk after milk is heated.

Heat 3/4 c. sugar over medium until sugar melts and turns brown. Do not overcook. Add 1 T. salted butter to caramel and stir to combine. Add heated milk to caramel and whisk until combined. It may take a while to get caramel unstuck from bottom of pan. Keep whisking.

When making this recipe, don't add any more sugar than what is in the caramel to the Basic Ice Cream Base.

When freezing in ice cream maker, add 3/4 tsp of sea salt to ice cream maker while it's freezing.

Basic Ice Cream Base

2 c. half and half
1.5 tsp vanilla
pinch of salt

Heat over med. low in saucepan with whatever flavoring you wish (e.g. cinnamon sticks, nasturtium flowers, pureed fruit, use your imagination)

4 egg yolks
1/2 c. sugar

Beat eggs and sugar 2 minutes. Very slowly trickle half and half mixture into egg mixture, whisking constantly so there are no lumps and so the egg doesn't get scrambly. Pour mixture back into pot and heat on low heat until mixture can coat back of wooden spoon. Strain out any lumps or flavoring you don't want in the icecream (i.e. flowers) and freeze in ice cream maker.

Roasted Banana Ice Cream

3 ripe bananas
1 T. butter

Toss, put in 400 degree oven for 40 minutes, turning/stirring once. When done, put in blender with

1.5 c. whole milk
2 T. white sugar
1/2 tsp. vanilla
1.5 tsp lemon juice
1/4 tsp coarse salt

Freeze in ice cream maker

Cynthia's Fresh Salsa

A mild salsa.

4 ripe chopped tomatoes
1 small can chopped green chilis
1 small can chopped black olives
4 chopped green onions
1 chopped firm avocado (Stacy's addition, optional)
1/2 cup frozen sweet corn (Stacy's addition, optional)
1.5 T red wine vinegar
3 T. oil
1 tsp salt (taste before adding)
1 tsp garlic salt

Mix all together, let sit in refrigerator for several hours so the flavors mingle.

Zach's salmon (or other meat) marinade

In no particular amounts or order,

Soy Sauce
Olive Oil
Cardemom
Ancho powder
Basil
Garlic
stir fry sauce
Balsamic vinegar
Brown Sugar
Dill Weed

Marinate 1 hour, skin side down.

Mrs. Arey's Steak Marinade

1.5 lbs flank steak
3/4 c. oil
1/4 c. soy sauce
1/4 c. honey
1.5 tsp ginger
2 T. vinegar
2 T. chopped green onions
2 cloves minced garlic

Mix marinade. Pour over meat. Let stand 4 hrs up to 3-4 days. Darker the better. Grill or broil until desired doneness. Slice diagonal.