Cheese Scalloped Potatoes

Ingredients

• 1/2 cup chopped onion
• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups milk
• 2 cups grated Cheddar cheese
• Salt and pepper
• 6 potatoes, peeled and thinly sliced, not rinsed

Directions

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 1 1/2 cups of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender. *Serves 8

Source: Recipe courtesy of Emeril Lagasse

Caramel Brownies

14 oz. caramels
5 oz. can evaporated milk
1 pkg. Betty Crocker Super Moist German Chocolate Cake mix
1/2 cup margarine or butter
6 oz. pkg. chocolate chips
1/3 cup flour

Heat oven to 350 degrees heat Caramels and1/4 cup milk in the microwave until carmels are melted and mixture is smooth  Keep mixture warm.

Mix cake mix  in melted butter with flour and remaining milk. Spread half of dough on increased 9x13 pan. Bake nine min. And remove from oven. Sprinkle chocolate chips over baked layer. Drizzle caramel over chocolate chips. Drop by teaspoonfuls of brownie mix onto caramel layer. Bake 20 min. Or until cake portion is slightly dry to the touch. Loosen sides from pan while warm.

Source Kim Roth

Veggie Muffins

Yields appx 20-24 muffins

INGREDIENTS:
2 Cups All-purpose Flour
3/4 tsp baking soda
1/2 tsp salt

1 cup sugar
1/4 cup (1/2 of a stick) softened butter
2 eggs

1/4 cup Prune or Apple juice
1 1/2 cups chopped broccoli (frozen or fresh)

1 to 1 1/2 cups smashed bananas (about 3 bananas)
1/2 cup grated carrots
1/4 cup yogurt (vanilla, plain, strawberry, whatever flavor)
1/2 tsp vanilla

Start by mixing your dry ingredients (flour, baking soda, and salt) in a small bowl. Set aside.

Mix the sugar, butter, and eggs in a separate bowl or mixer. Beat for a couple minutes till everything is combined.

Next, prepare your veggies. Grate the carrots, smash up the bananas, and prepare your broccoli puree.

This is my favorite part of the recipe. You need about 1/2 cup of puree when done, which takes about 1 1/2 cups of broccoli–frozen/thawed or fresh/steamed–and 1/4 cup of juice. I used prune juice but apple or grape works too.

Combine the broccoli cuts and prune juice in the food processor and pulse till finely mixed. If you don’t have a food processor, use a blender or try to finely chop it up (but the chunks will be more visible to your kiddos).

And you should end up with this. Um, looks appetizing.  Okay, throw the broccoli puree, carrots, bananas, yogurt, and vanilla into the butter mixture and beat for a minute. Finally, add the dry ingredients and mix just until combined and wet.  I know it looks like broccoli soup, but give the batter a taste. It’s yummy!

Scoop the mixture into a prepared muffin pan (you can also use cupcake liners if you want them to feel like “cupcakes”. That word always makes my kids excited about food).

Source: http://www.danamadeit.com

Mexican Rice

Ingredients:
2 ripe tomatoes, cored and quartered
1 medium white onion, peeled, trimmed and quartered
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups low-sodium chicken broth
1 tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced fresh cilantro (optional)
1 lime, cut into wedges for serving

Directions:
Preheat the oven to 350 degrees F and move a rack to the middle position.  Process tomatoes and onions in the food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.  Transfer the mixture a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess or add water so that the volume equals 2 cups).   

Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear, about 1 1/2 minutes.  Shake rice vigorously in strainer to remove all excess water.

Heat the oil in a heavy-bottomed oven-safe Dutch oven or straight-sided sauté pan with a tight-fitting lid over medium-high heat, 1 to 2 minutes.  Add the rice and fry, stirring frequently, until it is golden and translucent, 6 to 8 minutes.  Reduce the heat to medium; add the garlic and minced jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.  Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to a boil.  Cover the pan an transfer to the oven; bake until the liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.

Stir in cilantro (if desired) and serve with lime wedges.  

Source: adapted from Dinner and Dessert, originally from Cook’s Illustrated, September 2004

Dulche de Leche Cupcakes

Ingredients

• For the Cupcakes:
• 3 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 1/2 cup buttermilk
• For the Frosting:
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3/4 cup dulce de leche, plus more for drizzling
• 1/4 teaspoon salt
• 2 to 3 cups powdered sugar

Instructions

1. Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.
4. Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.
5. Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.
6. To make the frosting:
7. Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.
8. For garnish, I heated a few spoonfuls of dulce de leche of a low flame until just pourable. Then I drizzled it over the cupcakes and topped with a few sprinkles. Add a few sprinkles of fine sea salt if you’re feeling fancy. I stored the cupcakes in the fridge for an hour to chill the frosting slightly.
9. I like to enjoy my cupcakes within two days of preparing them. Feel free to wrap and refrigerate them because of the cream cheese in the frosting. Let come close to room temperature before serving.

Recipe by Mel's Kitchen Cafe

Vanilla Bean Caramel Sauce - Annie's Eats Yield: 1½  cups

Ingredients:
1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp. coarse salt
½ tsp. vanilla extract (I did 1 tsp. vanilla and omitted the vanilla bean)

Directions:
Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Swiss Meringue Buttercream with Caramel (Annie's Eats)

For the frosting:
3 large egg whites, at room temperature
¾ cup sugar
Pinch of salt
16 tbsp. unsalted butter, cut into 1 tbsp. pieces, at room temperature

1/2 cup cooled caramel 

To make the frosting, combine the egg whites and sugar in a large heatproof bowl set over a pot of simmering water.  Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160° F on an instant read thermometer.  Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until the mixture holds stiff peaks.  Reduce the speed to medium low, add in the salt and begin adding the butter one piece at a time, beating well after each addition.  Stir in ½ cup of the cooled caramel sauce until well blended.

Frost on the Pumpkin Cookies

1 c white flour
1 c wheat flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. ground nutmeg
1 c softened butter
¾ c sugar
¾ c brown sugar
1 egg
1 c canned pumpkin
2 tsp. vanilla

In small mixing bowl sift flours together with baking powder, soda, cinnamon, soda, and nutmeg. Set a
side. In large mixing bowl beat butter and sugars together until smooth and fluffy. Add eggs and beat.
Add pumpkin and vanilla and beat well. Add dry ingredients; mix well. Drop by teaspoonful 2 inches
apart onto greased cookie sheet. Bake in 350* oven for 10-12 minutes. Cool in sheet for 2 minutes
then remove to rack to cool completely. Frost with Cream Cheese Frosting (see beow)

Cream Cheese Frosting
In medium bowl beat 3oz. softened cream cheese, ¼ c softened butter, 1tsp. vanilla and 2 c powdered
sugar (-/+ more for consistency), mix until light and fluffy. Frost cookies. Enjoy

Source: Sarah Larsen

Buttermilk Syrup

3/4 cup buttermilk
1/2 cup (1 stick) real butter
1 1/2 cups granulated sugar
2 Tbsp. light corn syrup
1 tsp. baking soda
2 tsp. vanilla

Combine buttermilk, butter, sugar, corn syrup and baking soda in a large stock pot (use a large pot because the mixture will foam in a huge way!). Bring to a boil for 2 minutes. Remove from heat and add vanilla.

*Source: Jessica Melanson

Pumpkin Pancakes

3 cups flour
1/4 cup brown sugar
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
3/4 tsp. ginger

2 1/2 cups milk (add a little more to thin, if necessary)
1 1/2 cups canned pumpkin puree
3 eggs
1/4 cup vegetable oil
3 Tbsp. vinegar

In a mixing bowl whisk dry ingredients together. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients and mix well. Let stand for about 5 minutes before cooking pancakes on a hot griddle. Thin batter with a little extra milk, if necessary. Use about 1/4 cup batter for each pancake.

*Source: Jessica Melanson

Pretzel Bites

*Note: if using active dry yeast, increase the yeast to 1 tablespoon.  Proof the yeast in the warm water and sugar (let it bubble and foam- maybe about 5 min.) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

Dough:

2 1/2 cups (10 1/2 oz.) flour

1/2 tsp. salt

1 tsp. sugar

2 1/4 tsp. instant yeast

1 cup (8 oz.) very warm water

Topping:

1/2 cup (4 oz.) warm water

2 tlbs. baking soda

Coarse salt (optional)

3 tlbs. butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar, and yeast.  Mix to just combine.  Add the water and mix well, adding flour as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.  Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack.  The goal is to get a really soft dough that isn't overly sticky.  Lightly flour the dough and place it in a plastic bag: close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500 degrees.  Don't be afraid of the high heat!  This is what will help those pretzels to brown up perfectly and stay soft on the inside.  Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length.  Allow the pieces to rest, uncovered for 5 min.  While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into).  Make sure the baking soda is thoroughly dissolved.  Sometimes I have a hard time getting the baking soda to completely dissolve, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 1/2 inches in width.  You don't have to be completely exact, just eyeball it.  Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets.  Sprinkle them lightly with coarse, kosher, or pretzel salt.  Allow them to rest, uncovered for 10 minutes.

Bake the pretzels for 7-8 minutes or until they're golden brown.  Bake one sheet at a time- it won't hurt the other pretzels to chill out for a little longer.

Source: adapted by Jessica Melanson

Southwestern Chicken

2-3 lbs. chicken

2 cups rice

4 cups water

2 cups salsa

1/2 cup taco seasoning

1 can black beans

1 can corn

Bring 4 cups water to boil in small saucepan.  Add 2 cups rice, stir in and cover with lid.  Simmer on low for 20 minutes.  While the rice is cooking cut chicken into bite size pieces.  Cook the chicken in both the taco and salsa.  When the chicken is done, add drained beans, and drained corn to the chicken. Add the rice to all.

Source: Harvest Hills 4th Ward

Tomatillo Salsa

boil 4 jalapeños

1 tomatillo green

1 tomatillo red

Blend

Onion

cilantro

salt

Pumpkin squares

16 oz. pumpkin

4 beaten eggs

2 cups Bisquick

2 cups sugar

1/2 cup oil

2 tsp. cinnamon

1 tsp. vanilla

Spray jelly roll pan.  Bake at 350 degrees for 25 min.  Cool before frosting.

Frosting:

8 oz. cream cheese softened

4 cups powdered sugar

1 cube butter softened

1 tsp. vanilla

French Bread/Bread Sticks/Soup Bowls

2 1/2 cups warm water
2 tlbs. sugar
2 tlbs. yeast
1 tlbs. salt
2 tlbs. oil
6 cups flour

In bowl combine water, sugar and yeast.  Let sit about 5 min.

Add 3 cups flour, oil, and salt.  Stir vigorously.  Add remaining 3 cups of flour and mix well.  Let stand 10 min.  Stir down.  Repeat process 5 times.  Flour surface and knead until can be handled.  Divide in half.  Roll out into two rectangles.  Roll up, pinch seams, and let rise until double in size.  Cut 3 slits on top and bake at 375 degrees 25-30 min.

Breadsticks cook at 400 degrees for 10 min.

Source: Sarah Lund

New Orleans-Style Red Beans with Sausage

1 lb. dried red kidney beans, picked over

1 lb. smoked link sausage, halved lengthwise and cut crosswise into 1/4 in. thick slices

1 large onion, chopped

2 pale-green inner celery ribs (with leaves), chopped

4 garlic cloves, minced, or to taste

6 cups water

4 bay leaves

1 tlbs. dried thyme, crumbles

1 tsp. tabasco

3/4 tsp. garlic powder

1/2 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. freshly ground white pepper

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

2 tsp. salt

In a bowl soak beans in water to cover by 2 inches overnight.  In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.  Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.  Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.

Remove 1 cup bean mixture and mash to a paste.  Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 min.  Serve bean mixture with rice.

Source: Epicurious Food Rebecca Fulcher: Newman Georgia

Quiche and Mini Quiche

2 tlbs. butter, softened

4 eggs

1 tsp. salt

1/2 cup flour

1 1/2 cups heavy cream

1/4 cup chopped green onion

1/2 cup diced red pepper or tomato

8 slices bacon, pre-cooked and cut up into pieces

1/2 cup swiss cheese

1 bottom of your favorite pie crust (frozen or Pillsbury rollouts work as well)

In a bowl, mix butter, eggs, salt flour and heavy cream until well blended.  Set aside.  In your favorite pie crust, pour in green onion, pepper (or tomato), bacon and swiss cheese. Pour egg mixture over the top of the veggies, meat and cheese until it reaches the brim of the pie crust.  Bake at 350 degrees for 35 minutes or until light golden brown and cooked through.

For mini quiche:

I used pillsbury refrigerated pie crust and cut out a 3.5" circle and line them in the bottom and sides of a muffin pan (I got 8 circles out of one pie round).  Fill each slot with a few of each o the onion, peppers, and bacon.  Pour egg mixture on top until it reaches the brim of the crust.  As they bake they will puff up and rise a little bit so don't fill too full.  top with cheese and bake at 350 degrees for about 20-25 minutes.  Just make sure your crust is cooked through.

Source: Karen Hacket

Greek Salad

4 large ripe tomatoes

1 cucumber

1 green bell pepper

1 large onion

12 olives

salt

dried oregano

3 tlbs. extra-virgin olive oil

1/4 lbs. feta cheese

1.  Cut tomatoes into bite-size chunks.  Sprinkle with salt.

2.  Slice cucumber and cut slices in half, sprinkle with salt.

3.  Remove stem and seeds of bell pepper, cut into rings.  Sprinkle with salt.

4.  Cut onion into rings.

5.  Combine tomato, cucumber, bell pepper, onion, and olives into bowl.  Sprinkle oregano.  Add olive oil.  Stir to mix.

6.  Sprinkle feta cheese on top.

Banana Muffins

1 1/3 cups flour

1/2 cup splenda

1 tsp. baking powder

1/2 tsp. baking soda

1  pinch salt

1 tlbs. oil

1/3 cup buttermilk

2 tsp. vanilla

1 1/4 cup mashed banana

1/4 cup walnuts

Bake at 350 degrees for 45-55 min.

Smooth Icing

5 1/2 cups powdered sugar

3/4 cup crisco

1/2 tsp. salt

Chocolate cake= 1/2 tsp. Almond extract, 1/2 tsp. vanilla

All other cakes= 1/4 tsp. rum extract, 1/2 tsp. lemon extract, 1/2 tsp. vanilla

Cold water by tlbs. until desired consistency.

Source: Nik Atwood

Black Bean Salsa

1 can corn

1 can black eyed peas

1 can black beans

1 bunch green onion

cilantro to taste

2 small or 1 large avocado

3 tomatoes

1 jalapeño pepper

Good season Italian

(no water and 1/2 oil)

Source: Heather Johns

White Chili

This recipe was a combination of recipes for white chili that I have collected over the years. I loved both of them, but wanted to crock pot mine. Now keep in mind that I am not a throw things into a pot and get an amazing meal kind of girl. I am the follow the recipe to the exact degree and then get a great meal kind of girl. I'm not quite sure what got into me to try mashing recipes, and then to take it to a church activity? SOOO out of my comfort zone! But I did, and it turned out delicious! So, for all of you who wanted the recipe, here it is. :D

3 large chicken breasts

2 29 oz. cans white beans (drained and rinsed)

1 1/2 cups onion
1 tsp. Salt
1 tsp. Cumin
1 tsp. Oregano
1 1/2 tsp. Garlic Powder
1/2 tsp. Black Pepper
1/4 tsp. Cayenne Pepper
3 small cans Green Chilis or 12. oz. (don't drain)
3/4 cup Water
1/2 tsp. Bouillon (my favorite is Better than Bouillon)

16oz. sour cream 

8 oz. pkg cream cheese

Put chicken breasts on the bottom of a crock pot. Pour onion and white beans on top of chicken. Add all other spices and then gently stir just to incorporate the spices with the beans, leaving the chicken at the bottom of the pot.

Cook on Low 6 hours.

Take chicken out of crock pot and slice into bite size pieces. Chop cream cheese into pieces and stir into bean mixture. Add sour cream. Put chicken back in the pot and cook on low another hour.

You can serve with cilantro, cheese, tortilla chips, avocado....or just eat it plain.

Thanks to Laura Turner and #melskitchencafe for great recipes to work with!

Chipotle Chicken Soup

2 tlbs. vegetable oil
1 medium onion chopped
2 cloves garlic minced
*saute

Add
1/8 tsp. chipotle powder
1 tlbs. chili powder
2 tsp. kosher salt
*Cook about 5 min.

6 cups chicken broth
1 cup corn kernels
*Add and cook 10 min.

1 ripe tomato diced
1 cup shredded cooked chicken
*Add at End

Garnish with:
Cilantro
Lime
Cheese
Chips

Source: Sarah Lund

Doughnuts

2 tlbs. yeast

1/4 cup warm water

1 1/2 cup warm milk

1/2 cup sugar

1 tsp. salt

2 eggs

1/3 cup shortening

5 cups flour

vegetable oil

Sprinkle yeast over warm water, rest until foamy.

In large bowl mix yeast mixture, milk, sugar, and shortening, salt, eggs, and 2 cup flour.  Mix for a few min on low.  Beat in remaining flour 1/2 cup at a time.  Knead 5 min.  Place in greased bowl, cover and let rise until double (45-50 min.)

Turn out onto floured surface, roll out 1/2 in. chick.  Cut out , cover and let rise 1 hour.  Heat oil to about 350 degrees.  Slide doughnut into oil.  Turn when golden.  Dip them in glaze while still hot.  Set on wire rack to drain. (put wax paper underneath rack)

Glaze

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4 tlbs. hot water

Melt butter and sugar and vanilla then add water.

Banana Bread

2 cups all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

4 over ripe bananas

1 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter melted and cooled

2 large eggs 

1 tsp. vanilla

Preheat oven to 350 degrees

Combine all dry ingredients.

Mash 2 bananas with fork in a separate bowl.  Add melted butter, eggs, vanilla, and sugar.  Incorporate dry ingredients, fold the rest of the bananas in.

Cook for 1 hour 15 min.

Source: Sarah Lund

Cream Cheese Chocolate Chip Pound Cake

8 oz. Cream Cheese

1 1/2 cups sugar

4 eggs

3 cups flour

1 tlbs. baking powder

1 tsp. salt

2 tsp. baking powder

1 tsp. salt

2 tsp. vanilla

1/2 cup whole milk

12 oz. mini chocolate chips

Preheat oven to 325 degrees.  Butter and flour a bundt pan.  Cream together the butter and the cream cheese.  Gradually add the sugar, eggs, and the remaining ingredients in order.  Pour the mixture into the pan and bake for 60 to 65 min. or until a knife inserted in the center comes out clean.  cool for 6 min. in the pan on top of a cake rack then turn the cake out onto the cake rack and complete cooling.

Source: Parenting Magazine Oct. 1994

Steamed Brown Rice

2 cups water
3/4 tsp. salt
1 cup rice

Rinse the rice with cold water.  Using a deep pot, bring the water and salt to a boil.  Add the rice slowly so that the boiling doesn't stop.  Cover, reduce heat and simmer without stirring.  Don't remove the cover for 40 minutes.  Then check.  The rice should be just soft and the water absorbed.  Fluff up with a fork before serving.

Source: Jessica Melanson

Chicken in Orange Sauce

6 chicken breast halves

4 tlbs. butter

1/2 cup flour

1/4 cup brown sugar

2 tsp. salt

1 tsp. ground ginger

1/8 tsp. pepper

3 cups orange juice

1 cup water

Rinse chicken in cold water and trim excess fat.  Pat chicken dry and cut each breast into four long strips.  Lightly brown chicken in butter in frying pan.  Remove from pan and set in crock pot.  Blend flour, brown sugar, salt, ginger, and pepper into drippings in fry pan using wire whisk.  Mixture will be crumbly and dry.  Gradually stir in orange juice and water, cooking and stirring until sauce thickens and boils for one minute.  Add the sauce to the chicken in the crock pot.  Cook in crock pot on high for three to 3 1/2 hours.  Serve with brown rice.

Source: Jessica Melanson

Poppy-Seed Dressing

1 tsp. dry mustard

1/2 cup sugar

1 tsp. paprika

1 tlbs. poppy seeds

1/4 cup lemon juice

1 cup vegetable oil

Combine the mustard, sugar, paprika, poppy seeds, and lemon juice in a bowl and chill in the refrigerator.  With an electric of hand blender slowly add the vegetable oil beating continuously.  Beat until thickened.  Add salt to taste.  You must make this 24 hours in advance of use.  Makes 1 3/4 cups.

Source: Jessica Melanson

Granola

4-5 cups rolled oats

1 cup sesame seeds

1 cup wheat germ

1/2 cup flax seed meal

1/2 cut raw sunflower seeds

1/2 cup almonds

1/2 cup raw coconut

1 tsp. cinnamon

1 cup unsweetened raisins- berry

Heat until Runny

1 cup olive oil

1 cup honey

1/2 cup water

1 tsp. vanilla

Mix little by little until covered.

Bake at 350 degrees 10 min. Stir.  6 min. Stir. 2 min. Stir.

*Raw mixture, ziplock in freezer. 

Source: Heather Johns

Seasoned Squash

Squash and seasoning

*salt

*pepper

*garlic

*onion powder

*chicken bouillon

Steam.  Blend without water, then add tiny amount of lowfat milk.

Source: Cliss Ercanbrack

Egg Rolls

1/2 bag classic coleslaw

1/2 bag shredded carrots

1/2 bunch green onion

2 stalks celery

pepper

salad supreme (lemon and herb)

4-5 chicken breasts

2 cups rice (use broth from chicken)

Azumaya egg rolls

Cook in Vegetable oil

Sauce

2 tlbs. corn starch

1/2 cup brown sugar

1/3 cup cidar vinegar

1 tlbs. soy sauce

1 can pineapple (juice only)

Source: Rachel Woods (Eileen)

Scalloped Potatoes

16 oz. sour cream

2 cans cream of chicken soup

2/3 cube butter

Heat in a sauce pan

Thinly slice potatoes.

Layer in order in a 9x13 pan

Bottom sauce

potatoes

sauce

green onion

potatoes

sauce

cheese

green onion

etc.

Cook at 350 degrees at least 1 hour.

Source: Dione Seegrist

Candied Yams

8 cups yams cooked, peeled, cubed, (boil then mash)

1 cube butter

1 cup brown sugar

3 eggs

1 cup milk

2 tsp. salt

2 tsp. vanilla

Melt butter and mix with potatoes.  Beat eggs, add milk to eggs.  Beat both well.  Add all ingredients to potatoes.  Butter or spray 9x13 pan.  Cook at 350 degrees for 45 min.

Source: Cliss Ercanbrack

Dutch Oven Baked Beans

*Recipe for a Dutch oven

1 lb. hamburger cooked with small diced onion
1/2 lb. bacon, cooked and diced
2 cans pork and beans
2 cans kidney beans
1 can butter beans
1 can black beans

Sauce: mix together and add to dutch oven

1/2 cup ketchup
1/4 cup molasses
1/2 cup BBQ sauce
2 tlbs. mustard
2/3 cup brown sugar

Cook 1 hour

Source: Nikki Keller

Standard Italian Sauce

Meat

1 carrot

1/2 onion

1 celery stock

1/2 zucchini

1 clove garlic

Saute vegetables (after browning meat)

add 18 oz. tomato sauce and 1 can diced tomatoes.

Then add spices:

oregano, salt, sugar, basil, pepper, garlic

Simmer until noodles are ready to mix in.

Source: Pete and Julie Melanson

Fresh Cranberry Sauce

1 lb. fresh cranberries

1 medium orange

3 large Braeburn Apples

3 cups sugar

Finely chop cranberries and fruit (grandma uses an old fashioned grinder)

Combine fruit with sugar.  May serve immediately but flavors meld and are greatly enhanced with time.  Will keep in the refrigerator 5 or 6 months.

Source: Grandma Julia Miller

Applesauce

1 quart apples, peeled and sliced

1 cup water

1/2 cup sugar

1 tsp. lemon juice

cinnamon (optional)

Put all the ingredients in a sauce pan and cook until tender (about 20 min.).  Mash the mixture using a potato masher or an electric mixer until it is smooth.  Put the applesauce in an airtight container and place in the refrigerator to cool.  Once cool, top with cinnamon.

Source: Knudsens Family from Smithfield Utah

Canned Apple Pie Filling

2 bushels makes 60 quarts

Heat up 10 cups water in pan.  Stir in 1 cup cornstarch (triple the recipe takes 1 box of cornstarch)  Heat.  Add 4 1/2 cups sugar, 2 tsp cinnamon, 1/2 tsp. nutmeg, and 1 tsp. salt.  Heat.  Add juice of 3 lemons.

Slice apples and fill jars 3/4 full.  Add filling. Cook in a water bath for 30 min.  Remove and turn upside down to cool.  Cool 24 hours.

Source: Jensen family in Smithfield Utah

Spinach Casserole

3 pkg. chopped spinach cooked and drained well

While hot add 1 pkg. cream cheese

1/4 onion minced

1 cube butter

few dashes of mace

salt and pepper to taste

Topping

melt 1 stick of butter, mix with pepperidge farm seasoned stuffing mix.

Bake at 325-350 degrees for 30 min.

Source: Sue Nuhn

Black Bean Soup

2 cans (16 oz. each) black beans undrained

1 cup chicken broth

1 small onion

1 clove garlic

16 oz. salsa

4 tsp. lime juice

2 tsp. cumin

1/4 tsp red pepper (optional)

fresh cilantro

1 can green chilis

Combine ingredients and simmer.

Source: adapted from a recipe from Very Best Baby Magazine

Corn and Cheddar Chowder

4 bacon slices cut into pieces

1 large onion finely chopped (optional)

1 tlbs. butter

1/2 tsp. ground cumin

3 tlbs. flour

4 cups chicken broth or water and bouillon

4 large potatoes peeled and cut into 1/4 in. cubes

1/2 cup whole milk mixed with 1 tlbs. flour

1 can corn, drained

1/2 lb. grated cheddar cheese

Cook bacon in a 3 quart heavy saucepan over moderate heat until crisp.  Transfer to a paper towel.

Add onion and butter to fat in pan and cook, stirring until onion is softened.  Add cumin and cook, stirring 1 min.  Whisk in broth and bring to a boil, whisking occasionally.  Add potato and simmer uncovered until just tender (approx. 8 min.). Stir in milk mix and return to simmer.  Turn off heat and add cheddar slowly until melted.  Season with salt and pepper.  Serve topped with bacon.

*Source: Epicurious, adapted by Jessica Littlefield and I.

Corn Chowder

Peel, cube, and boil 10 or so potatoes.  Drain and rinse.

Fry 1/2 pkg. bacon.  at end add and saute onion.  Add to potatoes including some of the bacon grease.

Add
2 cans evaporated milk
2 cans creamed corn
salt and pepper

Simmer on low.

Source: Dione Seegrist

Chicken Noodle Soup

10 cups chicken stock or bouillon

1 1/2 lbs. chicken browned with Clark's seasoning

3 stocks of celery chopped

1 onion chopped

10-15 baby carrots or 3-4 regular carrots chopped

Cook Chicken in small amount of oil sprinkled with Clark's.  Dice.

Bring 4 cups chicken stock to boil.  Add celery, carrots, and onion.  Cook until tender.

Add coked chopped chicken.  Warm through.  Add 12-16 oz. of noodles.  Simmer 20-30 min. (add rest of liquid at this point) Add salt, pepper, and sage to taste.

Source: Jodi Jorgensen

Senate Bean Soup

1 1/2 lbs. dried navy beans, rinsed

10 cups chicken stock

1 meaty ham hock or 2 cups roughly chopped ham

1 small onion, diced

1 rib celery, diced

1 large potato peeled and diced

1/4 cup chopped fresh parsley or 1 tlbs. dried

1/2 tsp. garlic, minced

salt and pepper to taste

Rinse beans and drain.  Put in pot with stock and the hame bone.  Bring to boil.  Reduce heat and simmer, partially covered, for 1 1/2 to 2 hrs. or until tender.

Add onion, celery, potato, and garlic.  Simmer 30 min.  Season with salt and pepper.  Remove bone and remove meat from bone.  Put meat back in soup, sprinkle with parsley and serve.

Source: Cliss Ercanbrack

Spinach Strawberry Toss

10 cups Baby Spinach
1 pint strawberries, cut in half
2/3 cup broken pecans
2/3 cup feta cheese

Ginger Honey Dressing
1/4 cup lime juice
1/4 cup honey
2 tlbs. vegetable oil
1/2 tsp. ground ginger

Source: Betty Crocker

Orzo Spinach and Olive Salad

1 lb. orzo

salt and pepper to taste

2 tlbs. olive oil

2 tlbs. or more Greek dressing such as "Yasou"

4 cups fresh spinach, washed and roughly chopped

4 oz. feta cheese, crumbled

1/2 cup or more Kalamata olives pitted and halved

rind and juice of lemon, if desired

Cook orzo about 6 min, or until tender but not mushy.  Drain and drizzle with oil and greek dressing.

In large bowl combine orzo, spinach, feta and olives.  Add lemon, salt and pepper.

*Recipe from Anne Healy

Summer Salad Combos

(Recipe called for 1/4 cup miracle whip, with each option.  Looking for alternative.)

Option 1

3 cups broccoli flowerets

1 granny smith apple chopped

1 cup shredded carrots

1/2 cup chopped red onion

1 tlbs. sugar 

1 tlbs. vinegar

1/2 tsp. dill

Option 2

3 cups cooked pasta shells (1/2 cup dry)

2 cups halved red grapes

1 1/2 cups chopped green onions

1 tlbs. lemon juice

1/2 cup toasted walnut pieces

1 pkg. (3 oz.) crumbled blue cheese (or feta?)

Option 3

3 cups cabbage shopped

1 cups chopped cantaloupe (or mango)

1 cup sliced strawberries

1 tlbs. honey

1/2 tsp. poppy seeds

Option 4

1 can drained black beans

1 chopped mango

1 cup corn

1 chopped green pepper

1 chopped red pepper

2 tlbs. salsa

1/4 tsp. chili powder

*Recipe probably came from a Miracle whip ad

Fettucini Alfredo

1 cube butter
1 pkg. cream cheese
1 1/2 cup milk
1/4 cup parmesan cheese
salt and pepper

Melt Butter and cream cheese.  Add milk and stir with whisk.  After cheese and butter is melted add parmesan cheese, salt and pepper.  Simmer to combine and meld flavors.

*Recipe from Laurie Bennett

Peas and Onion Salad

2 16 oz. bags frozen baby peas defrosted

1 medium onion thinly sliced

1/4 cup chopped fresh mint (not dried)

3 tlbs. Salad Oil

2 tlbs. honey

salt to taste

1/2 cup sour cream

1 1/2 tlbs. vinegar (preferably rice vinegar)

Mix peas with onion and mint, tossing well.  Add oil, honey, and salt mixing well.  Refrigerate overnight.  Prior to serving, mix the sour cream and vinegar and pour into salad.  Toss well.

Note: if using fresh peas, shell and boil until barely tender and rinse with cold water.  You need 2 generous cups.

*Recipe from Susan Kirk

Chicken Cordon Bleu

*Recipe for Dutch Oven

Chicken breasts
Thinly sliced ham
Thinly sliced swiss cheese
Cream of Chicken Soup

Place chicken breasts between 2 pieces of waxed paper.  Pound chicken until about 1/4 in. thick.  Layer a piece of ham and cheese on top of chicken.  Roll up the chicken and place in the bottom of dutch oven.  Pour cream of chicken soup over chicken.  Place lid on top and lower into fire with coals on top and bottom for 10-15 min.  Remove from fire and cook until done.  (40-45 min.) Leaving coals on top.

Chicken and Broccoli Braid

12 oz. Cooked chicken (about 3 cooked boneless skinless chicken breasts)
1 cup broccoli
1/2 cup red bell pepper
1 garlic clove
4 oz. sharp cheddar cheese
1/2 cup mayonnaise
2 tsp. all purpose dill mix
1/4 tsp. salt
16 oz. (2 pkgs.) refrigerated crescent rolls
1 egg white, lightly beaten
2 tlbs. slivered almonds

Preheat oven to 375 degrees.  Chop chicken broccoli and peppers into a bowl.  Add pressed garlic.  Shred cheese into mixture.  Mix.  Add mayonnaise, dill mix, and salt.  Mix well.  Unroll 1 pkg. of crescent rolls.  Do not separate   Arrange longest sides of dough across width of rectangle stone.  Repeat with other pkg.  Seal perforations with roller.  On longest side cut dough into strips 1 1/2 in. apart.  3 in. deep.  Spread filling down middle.  To braid lift strips of dough across mixture to meet in center twisting each strip one turn.  Combine alternating strips to form braid.  Tuck ends under to seal at end of braid.  Brush dough with egg white.  Sprinkle almonds.  Bake 25-28 min. or until deep golden brown.

*Recipe from Pampered Chef

Chicken and Stuffing Casserole

1 can Cream of Mushroom Soup

1/2 can milk

Cheddar Cheese

Mix ingredients and put in a pan.  Put chicken on top to cover pan.  Add water that is called for in directions to stuffing mix.  Stir and put on top.

Cook at 350 degrees for 30-40 min. or so.

I like to cube partially frozen chicken instead of whole pieces.

Panda Express Orange Chicken

2 lbs. boneless skinless chicken breasts cut into bite size pieces

1 egg

1 1/2 tsp. salt

white pepper

oil

1/2 cup plus 1 tlbs. cornstarch

1/4 cup flour

1 tlbs. minced ginger root

1 tsp. minced garlic

1 dash crushed hot red chili peppers

1/4 cup chopped green onion

1 tlbs. rice vinegar

1/4 cup water

1 tsp. sesame oil

Orange Chicken Sauce

 1/2 tlbs. soy sauce

1 1/2 tlbs. water

5 tlbs. sugar

5 tlbs. white vinegar

Cut chicken into 2 inch pieces and place in large bowl.  Stir in egg, salt, pepper, and 1 tlbs. oil.  Mix well.  Stir cornstarch and flour together.  Add chicken pieces stirring to coat.  Heat oil for deep frying in wok or deep fryer to 375 degrees.  Add chicken pieces, small batch at a time, and fry 3-4 min. or until golden brown and crisp. (do not overcook or chicken will be tough)  Remove chicken from oil with slotted spoon and drain on paper towels.  Set aside.

In four seperate bowls combine 1.) garlic and ginger 2.) crushed chilies and green onion. 3.) Orange sauce.  4.) water and remaining 1 tlbs. cornstarch

Clean wok and heat 75 sec. over high heat.  Add 1 tlbs. of sesame oil.  Add ginger and garlic and stir fry until fragrant.  Add and stir fry crushed chilies and green onion.  Add rice wine and stir a few sec.  Add orange sauce and bring to boil.  Add cooked chicken stirring until well mixed.  Stir in water and cornstarch mixture into chicken and heat until sauce is thickened.   Serve immediately.  Try zest of 1 orange for flavor.

Adapted by Becky Leonard from some random recipe found on the internet. :D

Italian Pasta Salad

1 pkg. tri-colored rotini noodles
1 lb. sliced pepperoni
1 large yellow pepper
1 large red pepper
8 oz. mozzarella cheese, cubed or 1 pkg. feta cheese
4 chopped roma tomatoes
1 medium red onion chopped
2 oz. fresh basil chopped into fine pieces
Italian dressing

combine ingredients.  Add dressing to desired taste.

Pizza Pockets

Dough

2 cups flour

1 tlbs. baking soda

2 tsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 cup shortening or butter

2/3 cup milk

Mix flour, soda, sugar, cream of tartar and salt.  Cut in the shortening and stir until you have big chunks.  Mix with your hands until dough resembles coarse crumbs.

Make a well or hole as big as your fist with a little room at the bottom and pour in the milk.  Mix with spoon.  Don't handle too much.

The Pockets

Pizza Sauce

Cheese

Other pizza toppings

Cut the dough into circles using a bisquit cutter or a cup.  Make stacks of even numbers, and put into the fridge for 5 min.  While the dough is in the fridge, pull out ingredients.

Take two to three of the circles and roll together till they make a ball.  Then roll flat 1/4 in. thick.  Put sauce cheese and toppings on half of the dough.  Fold empty half and fold over.  Seal with fingers or a fork.

cook at 350 degrees for 12-15 min.  Let cool a little before eating.

*Recipe from Lisa Knudsen

Dehydrated Onion Soup Mix

1/4 cup dried minced onion

2 tlbs. instant beef bouillon

1/2 tsp. onion powder

Syrup

2 cups sugar

1 cup water

1 tsp. maple flavoring

In saucepan bring sugar and water to a boil; reduce heat and simmer for 5 min.  Remove from heat; add maple flavoring.

Makes 1 1/2 cups

Scented Playdough

1 pkg. Kool-aid

3 cups flour

3 tlbs. oil

1/2 cup salt

2 cups boiling water

1 tlbs. Alum or Cream of Tartar

Add Kool-aid to boiling water.  Mix in other ingredients.  Knead until smooth.

Playdough

1 1/2 cups cornstarch

1/2 cup flour

2 cups water

2 tsp. cream of tarter

1 cup salt

1 tlbs. vegetable oil

Mix all ingredients together in sauce pan.  Cook over medium heat, stirring constantly until mixture gathers on the stirring spoon and forms dough.  This will take about 6 min.  Dump onto waxed paper until cool enough to handle and knead to form a pliable mass.  Store in a covered container or plastic bag.  Food coloring may be added to make different colors.  Makes about 2 lbs.

*Recipe from Clairissa's 1st grade teacher, Ms. Keri Park

Gooey Gunk

A. 

1 cup water

1 cup white glue

2 tlbs. liquid tempra paint or 7-10 drops food coloring

B.

1 1/3 cups warm water

4 tsp. borax laundry booster

Pur A into B.  Do not mix.  Roll solution A in solution B 4-5 times.  Lift A out of B.  Knead for 2-3 min.

Sidewalk Paint

1/4 cup cornstarch

1/4 cup cold water

6-8 drops food coloring

Coffee Dough or Salt Dough

3/4 cup instant coffee (dissolve in hot water)

2 cups flour

1 cup salt

Roll dough out thin.  Bake at 325 degrees for 6-10 min.

cover what you didn't use immediately with plastic wrap.  The bigger the ornament the thinner it should be.

*Recipe from Laura Turner

Popcorn

3 tlbs. cooking oil

1/3 cup non-popped kernels

1/4 cup butter

salt

saucepan with lid

Put the oil and 3 kernels of un-popped popcorn into pan.  When they pop put rest of un-popped popcorn in pan.  Shake pan intermittently while cooking.

Carmel Popcorn

3 cups popped popcorn

3/4 cup packed brown sugar

6 tlbs. butter or margarine

3 tlbs. light corn syrup

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. vanilla

wooden spoon

Big saucepan

Measure brown sugar, butter, corn syrup, and slat into a saucepan.

Turn burner on medium heat.  Cook and stir with a wooden spoon until butter melts and everything is mixed.  Continue stirring until mixture starts to boil.  When mixture starts boiling stop stirring.  Boil for 5 min.  Turn off burner and remove from heat.  Immediately stir in baking soda and vanilla.

Pour mixture onto popcorn using a rubber scraper to scrape pan.  With scraper gently stir the popcorn until well coated.

You can put in oven at 300 degrees for 15 min. or eat immediately.

*Recipe from Lisa Knudsen

Tangerine Glazed Ham

1 8-10 lb. Fresh smoked ham, bone in, skin on.  salt and freshly ground pepper

1 bunch fresh sage leaves

1/4 cup extra virgin olive oil

1 cup unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed

2 cups tangerine juice

2 cups light brown sugar, packed

1 cup water

1/4 tsp. whole cloves

2 cinnamon sticks

1-1 1/2 pounds carrots (optional)

Preheat the oven to 300 degrees

Put the ham in pan fat side up.  Using a sharp knife score the ham with cuts across the skin, about 2 in. apart and 1/2 in deep.  Cut diagonally down the slashes to form a diamond pattern, season the meat generously with salt and pepper.  Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste.  Rub the sage oil all over the ham, being sure to get the flavor into all the slits.  Bake the ham for 2 hours.  Now there is plenty of juice for the glaze.

Place a saucepan over medium heat.  Add chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.  Slowly cook liquid down to a syrupy glaze (about 30-40 min.)

Coat the ham in the glaze.  Put the ham back in the oven and cook for a final 30 min. until ham is dark and crispy.  Let ham rest before carving.

*Recipe from Chef Tyler Florence

Pork Chops and Rice

1/2 cup butter

1 can cream of onion soup

1 can beef broth soup

1 cup rice

Layer Pork Chops to fit pan on top of other ingredients.

Cook at 375 degrees 1/2 hour covered and 1/2 hour uncovered

Variation

1/2 cup butter per serving

2 cups of water to every cup of rice

2 bouillon cubes per serving

1 pkg. onion soup mix

*Recipe from Cliss Ercanbrack

Tater Tot Casserole

1 lb. Hamburger

1 can of cream of mushroom soup

Milk for desired consistency

Cheese to taste

1 bag of tater tots

salt and pepper to taste

2 tlbs. Worcestershire sauce

Combine and cook at 350 degrees for 30-40 min.

Enchilada Casserole

Hamburger

Tomato Sauce

Corn

Olives

Corn Tortillas (cut up inside of mixture)

Garlic

Sugar (a dab to take away sourness of tomato sauce)

Taco Seasoning

Water

Corn meal topper

Bake at 350 degrees for 30-40 min.

*Recipe from Pam Merryweather

Meat Loaf

2 lbs. ground beef

2 eggs- beat then add milk

3/4 cup milk

2/3 cup saltines (3/4 cup oatmeal or bread) 

1/2 cup chopped onion

salt and pepper

add meat last

1 1/2 tsp. sage

Bake at 350 degrees 60-65 min.

Top

1 cup ketchup

1/2 cup brown sugar

Dash of Worcestershire sauce.  Won't look done, use thermometer.

*Recipe from Laura

Crunchy Butter Toffee

Combine:

1 cup sugar

1/2 tsp. salt

1/4 tsp. water

1/2 cup butter

Cook to 285 degrees (light crack)

Remove from heat, stir in 1/2 cup chopped walnuts.  Pour onto well greased cookie sheet.  Cool.

Melt 1/2 bag milk chocolate chips in microwave.  Spread on top of toffee.  Sprinkle with 1/2 cup chopped walnuts.  Cool again.  Break into Pieces.

*Recipe from Jessica Melanson

Divine Lemon Bars

Crust

2 cups flour

1 cup butter

1/2 cup brown sugar

Blend together in a bowl.  Pat into a pan.  Cook at 350 degrees for 20 min.

Filling

4 eggs

1/3 cup lemon juice

2 cups sugar

1/4 tsp. baking powder

1/4 tsp. salt

1/4 cup flour

Pour filling onto crust immediately after crust is done baking.  Cook for another 25 min.

Lightly sprinkle powdered sugar on top after it cools.

*Recipe from Tracy Urbina

Oreo Cookies

2 boxes of Devil's Cake mix without pudding

2 cupbes margarine (I use 1 1/2)

4 eggs

Mix together.  If the dough is sticky add 2 tlbs. of flour.

Bake at 350 degrees for 8-10 min.

Frosting

cream cheese

1 tsp. vanilla

powdered sugar

*Recipe from Holli Stewart

Carmel Popcorn

1 1/2 Cups popcorn unpopped

2 cups brown sugar

1 cup butter

1 cup corn syrup

1 can sweetened condensed milk

Boil.  Add milk.  Boil again.  Add to popped popcorn.

Eclairs

Melt 1 cube of butter and 1 cup of water in saucepan.  After butter is melted bring to a boil.  Add 1 cup flour and 1/2 tsp. salt.  Mix until blended

Remove from stove and put in mixer.  Add 4 eggs blending 1 at a time.  When fully mixed drop by teaspoonfuls 4x6 onto a cookie sheet.

Cook at 375* for 10 min. 350 degrees for 30 min (until light to lift)

Fill with vanilla premixed pudding (sam's club), top with fudge

One can of fudge and 1 can of pudding will make 4 batches of eclairs.

*Recipe from Nik Atwood

Russian Teacakes

1 cup soft butter
1/2 cup powdered sugar
1 tsp. vanilla
*cream together

2 1/4 cup flour
1/4 tsp salt
3/4 cup finely chopped walnuts
*Sift together and add to other ingredients

Chill dough for a few hours.  Roll into 1 inch balls.  Place on ungreased cookie sheet.  Bake at 400 degrees for 10-12 min. until set not brown.  While warm roll in powdered sugar.  Dool then roll in sugar again.

*Recipe from Jessica Melanson

Apple Pie

8 in. Pie:
1/2 cup sugar
3 tlbs. flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Dash of Salt
5 c. of thinly sliced pared tart apples
1 tlbs.butter or margarine

9 in. Pie:
3/4 sugar
1/4 cup flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Dash of salt
6 c. apples thinly sliced pared tart apples
2 tlbs. butter

10 in. Pie:
1 cup sugar
1/3 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
Dash of Salt
8 c. thinly sliced pared tart apples
3 tlbs. butter

Tip:
Instead of cornstarch or flour as thickener for pie use ground instant tapioca. 3/4 tlbs. per cup of fruit. If the fruit is extra juicy use extra thickener.

*Recipe from Lisa Knudson

Peach Cobbler

1 can peaches

1/2 tsp. cinnamon

3 tlbs. cornstarch

Cook and stir until thickened and boil 1 min.  Pour into baking pan.  Top with biscuit dough.

Biscuit Dough

1 cup flour

1 tlbs. Sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3 tlbs. shortening

1/2 cup milk

Measure dry ingredients then add shortening and milk.  Cut through shortening 6 times.  Drop by spoonfuls onto filling.

Bake at 400 degrees for 25-30 min.

*Recipe by Lisa Knudsen

Peach Cobbler

*Dutch Oven Recipe

1/3 cube butter
2 white cake mixes
2 large cans peaches
1 tsp. Cinnamon
1/4 cup brown sugar

Melt butter in dutch oven and coat sides.

Combine 1 1/2 cake mixes, peaches (drained with juices set aside).  Add enough peach juice to make mix the consistency of thick pancake batter.

In separate bowl mix brown sugar, cinnamon, and remaining cake mix.  Sprinkle on top.

Cook at least 1 hour.  Check consistency there after until the middle is no longer gooey.


*Recipe from Nikki Keller

Chocolate Chip Cookies

1/2 cup shortening, softened

1/2 cup margarine or butter, softened

3/4 cup sugar

3/4 cup brown sugar, packed

1 tsp. vanilla

1 tlbs. hot water

2 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1 pkg. chocolate chips

Cream shortening, butter, and sugars.  Add vanilla  eggs and hot water.  Mix.  Add flour, baking soda, salt and mix.  Add chocolate chips.

Bake at 350 degrees.

*Recipe from Jessica Littlefield

Chocolate Chip Pumpkin Cookies

1/2 cup margarine
1 cup pumpkin
2 1/2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup chopped nuts (optional)
1 1/2 cups sugar
1 egg
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 pkg. chocolate chips

Cream sugar and margarine together.  Add egg and vanilla.  Add dry ingredients and mix.  Add chocolate chips and nuts.

Bake at 350 or 375 degrees for 10-15 min.

Variation- add 1 cup of peanut butter

*Recipe from Jessica Littlefield

Chocolate Pudding Cookies

2 1/4 cups flour

1 tsp. baking soda

1 cup butter

1/4 cup sugar

3/4 cup brown sugar

1 tsp. vanilla

1 pkg. instant vanilla or chocolate pudding

2 eggs

1 pkg. chocolate chips

Mix. Bake at 350-375 degrees for 8-10 min.

Apple Squares

2 1/2 cups flour

1 cup shortening

1 tsp. salt

2 tlbs. granulated sugar

1 medium egg

2/3 cup milk

apple pie filling

Mix flour, shortening, salt and sugar.  Separate egg yolk from white.  Add yolk and milk to flour mixture.  Add yolk/milk mixture to flour mixture.  Pat 1/2 of dough onto jelly roll pan  Top with pie filling.  Dot with butter.  Roll out remainder of dough and lay on top of pie filing.  Brush beaten egg white on top.  Score top.

Bake at 375 degrees for 35 min.

*Recipe from Jenson Family in Smithfield Utah

Peanut Butter Pie

Diabetic Friendly

1 graham cracker crust

12 oz. cool whip

1/2 cup no sugar added peanut butter

1 cup splenda

8 oz. cream cheese

Blend 3/4 of cool ship, peanut butter, cream cheese and splenda.  Put in crust and top with remaining cool whip.  Drizzle sugar free chocolate syrup on top.

*Recipe from Pam Isham

Pie Crust

8 or 9 in crust

1 cup flour

1/2 tsp salt

1/3 cup plus 1 tlbs. shortening (use crisco)

2-3 tlbs. ice cold water

10 in. crust

1 1/3 cup flour

1/2 tsp. salt

1/2 cup shortening

3-4 tlbs. ice cold water

8 or 9 in. pie crust (two crust pie)

2 cups flour

1 tsp. salt

2/3 cup plus 2 tlbs. shortening

4-5 tlbs. ice cold water

10 in. pie crust (two pie crust)

2 2/3 cups flour

1 tsp. salt

1 cup shortening

7-8 tlbs. ice cold water

*Recipe from Lisa Knudson

Baked Chicken Thighs or Drumsticks

Garlic Salt
Seasonall
Worcestershire Sauce
Soy Sauce

Sprinkle both sides of meat.  Bake at 350 degrees until pulling away from bone.

Serve with mashed potatoes, steamed rice, or corn and broccoli.

*Recipe by Sarah Lund

Broccoli Cheese Soup

1/4 cup onion

1/4 cup butter

1/4 cup flour

3 cups water (for thicker soup reduce by a cup)

10 oz. pkg frozen broccoli thawed or steam fresh broccoli (3 cups fresh) cook until tender

4 chicken bouillon cubes

pint of half and half

1 tsp.  Worcestershire sauce

3 cups shredded cheddar cheese

Saute onion until transparent.  Add flour until smooth.  gradually add water (mix and pour)  Add bouillon, Worcestershire sauce, and broccoli   Let simmer 10 min.  Turn off heat and add cream.  Mix.  Add cheese slowly until melted. 

*Recipe from Sarah Lund

Chicken Chilli

1 Stock of Celery

1-2 Chicken breasts (dice up raw)

1/2 an Onion (Diced)

2 Garlic Cloves (minced)

2 tlbs. Oil

1 tlbs. Chilli Powder

1 tsp. Dry Oregano

2 tsp. Cumin

1/2 tsp. Salt

(Calls for 2 jalapeños 1 tsp. Cayenne Powder)

2-4 Cups Chicken Stock

19 oz. Black Beans

1/4 cup fresh Cilantro (chopped)

Garnish with monterey Jack Cheese, Lime, Corn tortillas sliced and fried

Heat oil in pot.  Add celery, onion and garlic.  cook about 5 min.  Turn up heat scoot mix to side add chicken and cook about 5 more min.  Then stir in celery mix and add spices.  Add chicken stock and simmer about 15 min.  Sir in beans and cook another 5 min.  Add cilantro at very end.

*Recipe from Sarah Lund

Texas Sheet Cake

In small sauce pan melt:

2 cubes of margarine

3 tlbs. cocoa

1 cup water

1 tsp. vanilla

In mixing bowl add:

1/2 cup buttermilk

1 tlbs. vinegar

2 eggs

1 tsp. baking soda

add saucepan mix

Add:

2 cups flour

2 cups sugar

1 tsp. salt

Pour into greased jelly roll pan.  Bake at 350 degrees for 18-25 min.  Frost while still warm.

Frosting

1 cube margarine

3 tlbs. cocoa

5 tlbs. milk

1 tsp. vanilla

1 lb. (4 cups) powdered sugar

*Recipe from Laurie Bennett

Pineapple Upside Down Cake

*For the Dutch Oven

1 can pineapple slices

1/2 cup pecans

1/2 cup brown sugar

1/2 cup butter

2 yellow cake mixes

1 14 inch Dutch Oven

Line the oven with aluminum foil and place oven on the heat, level it, and melt the butter in the oven.  When melted, add the brown sugar, the pineapple slices and the pecans.  Mix the yellow cake mixes as directed on the package and pour on top of the pineapple.  

*Do not use much heat on the bottom of the dutch oven, just enough to brown the glaze.  

Cook about 25 min.  Check it every 15 min. and when golden brown test to see if it is done.  If done lift cake out of pan with aluminum foil.  Turn quickly and remove the foil.

New England Macintosh Cake

1 1/2 cups canola oil
1 tsp. baking soda
2 cups sugar
1 tsp. cinnamon
3 eggs
1/2 tsp. nutmeg
3 cups flour
3 cups peeled, cored and chopped apples
1 tsp. salt
1 cup chopped pecans or walnuts
2 tsp. vanilla

Preheat oven to 350 degrees.  Grease 9x13 pan.  Beat sugar and oil with whisk or electric mixer until well blended.  Add eggs one at a time.  Mix dry ingredients, and add to batter.  Stir in apples, nuts, and vanilla.  Pour into pan.  Bake 60-70 min. until golden brown and firm.

*Recipe from Knudsens in Smithfield

Scones

1 qt. buttermilk
1/2 cup warm water
2 beaten eggs
1 1/2 tsp. salt
1/2 tsp. baking soda
2 tlbs. yeast
2 tlbs. sugar
6 tlbs. oil
8-11 cups flour

Roll thin, cook in hot oil.  Cover with a tight lid, keep refrigerated.  Keeps 6 weeks.

Honey Butter

1/2 cup softened butter
1/2 cup honey
1/2 cup marshmallow creme

Beat together

*Recipe from Kristen Calder

Crepes

Batter-
4 eggs
4 tsp. salt
2 cups flour
1 tlbs. sugar
2 1/4 cups milk
1/3 cup oil or melted butter
1/2 tsp-1 tsp. vanilla

Blend in a blender.  If you chill over 4 hours to overnight batter is thicker.  But use oil if chilling for longer period of time.

Filling
1 cup shipped cream
1/2 cup sugar
8 oz. cream cheese

*Top with Danish Dessert topping or boil fruit with sugar

Zucchini Bread

Mix
3 eggs
1 cup oil
2 cups sugar

Add
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cups nuts (optional)

Bake at 325 degrees for 45 minutes (275 degrees and less time for smaller loaves)
Bake at 350 degrees for 18-30 min. for muffins.

*Recipe from Heather Johns

Cranberry Bread

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tlbs. butter
3/4 cup orange juice
1 egg, beaten
1 cup raw cranberries- whole
1 cup chopped walnuts

Preheat oven to 350 degrees.  Grease loaf pans.

Mix butter, eggs, and juice into dry ingredients.  Fold in cranberries and nuts.

Bake about 1 hour.

*Recipe from Anne

Pumpkin Bread revisited

1 1/3 cups oil
5 eggs
16 oz. pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
2-3 oz. pkgs. vanilla pudding mix (regular, not instant)
1 cup chopped nuts (optional)

Mix oil, eggs, and pumpkin.  Beat well.  Put everything but pudding in mixture and blend.  Stir in pudding. Pour into 2 greased loaf pans.

Bake at 350 degrees for 1 hour.

*Recipe from Lion House Cookbook

Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

1 1/4 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. baking powder

2 tsp. baking soda

3 1/3 cups flour

raisins and nuts

Combine ingredients.  Bake at 325 degrees for 1-1 1/4 hours in two greased loaf pans.

*Recipe from Anne

Cinnamon Rolls

3 tlbs. yeast (fast rising)
1 tlbs. sugar
1 cup warm water
*let stand 10 min.

In a separate bowl
2 cups milk
1 cup water
1 cube butter
1 heaping tsp. salt
*put in microwave.  Heat until butter is almost melted.  Combine with first ingredients.

Slowly Add
9-10 cups of flour.  Mix for 5 min.
Makes 32 rolls.

Let rise until double in size.  Punch down and roll out.  Put butter, heaping brown sugar, and a lot of cinnamon.

*Recipe from www.marriedtoamexican.com

Coconut Bread

4 eggs
2 cups sugar
1 cup oil
*mix

2 tsp. coconut extract
3 cups sifted flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup buttermild

combine alternating dry and wet ingredients.

Add 1 cup angel flake coconut, 1 cup nuts (walnuts or pecans)

Bake at 350 degrees

Glaze
1 cup sugar
1/2 cup water
2 tlbs. butter

Boil 5 min.  add 1 tsp. coconut extract.  Pour over Bread once baked.

Basic Dinner Rolls

1 tlbs. yeast
1/2 cup sugar
1 1/2 cup warm water

Let sit for 10 min.

Add
1/2 c oil
1 tsp. salt
2 eggs
5 cups flour

Mix and add more flour if necessary.  Don't add too much flour, you still want a slightly sticky consistency to your rolls.

Makes 16 decent sized rolls, cook on a jelly roll pan.

Bake at 350 degrees for 12-15 min.

Pizza Dough

1 1/2 cups warm water
1 tbsp. yeast
2 tbsp sugar
1/4 cup olive oil
1 tsp. salt

Mix together water yeast and sugar, let sit for 10 min.

Add rest of ingredients and then mix in 3-4 cups of flour.

Knead in a mixer for three minutes.  If the dough is sticking to your fingers add more flour.  Let the dough rest for at least 5 min.  Roll out onto a jelly roll pan sprayed with cooking spray.  Bake at 470 degrees for 10-12 min.

Recipe adapted from Jessica Littlefield

Little Bacon Bites

3 cans Whole Chestnuts
1 pkg. bacon

Wrap the whole chestnuts with bacon slices (we cut our strips in thirds).  Secure with toothpics.  Place on cooling rack inside jelly roll pan.  Bake for 30 min. at 375 degrees.  Remove from oven, dip in mixture of 1 cup sugar (brown or granulated) and 1 cup of ketchup.  Return to oven and bake for 30 min. at 350 degrees.

Little Smokies

16 oz. Cranberry Sauce
12 oz. Chili Sauce

or equal parts of mustard and grape jelly.

Slow cook little smokies in sauce

*Recipe from Julie Wilkinson

Ceviche

Imitation Crab
Shrimp
Tomato (diced)
Lemon Juice
Onion (diced)
Cilantro
Cucumber (cubed)
Tomato Sauce (el pato yellow can)
Salt

Combine and let sit for flavors to meld.

*Recipe from Lourdes Flores

Black Bean and Corn Salsa

1 Green Pepper
1 Red Pepper
1 Red Onion
1 Jalapeño Pepper
1 Anaheim Pepper
2 Cloves of Garlic

Dice ingredients, add 1 bag of frozen corn sautéed with butter or oil.
Add Black beans to preference.

Add to taste:
Salt
Cilantro
Lime Juice

Recipe adapted from Julie Wilkinson

Chocolate-Toffee Blondies
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cube butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Preheat oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Scrape batter into prepared baking dish and use a sheet of parchment to press dough evenly across bottom. Bake for 15 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Just before cutting into bars, move pan to the refrigerator and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

I put about 1 1/4 cups of butter in a double recipe.

Homemade Flour Tortillas

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
4-6 TBSP shortening or lard(i use half lard half shortening, when i actually have the lard)
about 1 1/4 cup warm water

Mix dry ingredients into a large bowl. Add shortening and cut in with knife or pastry cutter until cut in well and you have pea like pieces. Gradually pour in warm water until soft and not sticky. The water does not need to be hot.
Knead dough for a few minutes.
Now you wil pull pieces of dough off and form about 12 balls. you can let them rest for about ten minutes. This is a good time to heat your pan. You want it on about med. high. not too high or the tortillas will cook too fast. dust each ball with flour and roll the way I told ya. one direction and turn until it is the desired size you want.
Cook them for a few seconds on each side,should have nice brown speckles on each side.

Recipe from Sarah Lund

Vanilla Swiss Meringue Buttercream

Ingredients: 
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions: To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Yield: about 5 cups Source: adapted from Martha Stewart

Berry Crostatas

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As I mentioned last week, I’m really trying to enjoy summer to the fullest rather than spend it waiting for fall. For me, one thing this has meant is eating copious amounts of fresh berries. I mean, they are gorgeous, healthy, delicious and portable – how can anyone resist them? I certainly can’t, especially in the form of these mixed berry crostatas (well, there goes the healthy part.) This is a very low maintenance dessert and great for entertaining in a pinch. Have the dough ready in the freezer or the fridge, and use whatever fruit you have on hand to make a spectacular ending to any meal. The jewel tones of the mixed berries are so rich, this dessert is both beautiful to look at and to eat. When made as instructed (four crostatas), the final product is really too big to be a personalized dessert. I ended up serving them to be split between couples so it worked out in the end, but next time I’ll divide the dough into six or seven portions to get something more manageable for an individual guest.

Mixed Berry Crostatas
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Ingredients:
1 cup sugar, divided
2 cups all-purpose flour
¼ tsp. salt
1 cup (2 sticks) cold butter, cut into small pieces
4 tbsp. ice water
1-1½ cups berries (I used blueberries, blackberries and raspberries)

1 large egg yolk, lightly beaten with 1 tbsp. milk

Directions:
To make the crust, combine ½ cup of the sugar with the flour and salt in the bowl of an electric mixer. Mix briefly to blend. Add in the butter pieces and mix on low speed until the mixture resembles coarse crumbs and the largest butter pieces are the size of peas. (This can also be done with a food processor or by hand with a pastry cutter.) Add the ice water 1 tablespoon at a time, mixing on low speed until the dough comes together. Form into a ball, wrap with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 450˚ F. Divide the dough into 6 equal pieces. Form each into a ball. On a lightly floured work surface, roll out each dough piece into ¼-inch thick rounds. Transfer the rounds to a baking sheet lined with parchment or a silicone baking mat. Add about ¼ cup of berries into the center of each dough round, leaving a 1½-inch border around the edge. Fold the edges up around the fruit, pinching as needed to keep the dough in place. Generously sprinkle the remaining sugar over the top of the fruit. Brush the edges of the crusts evenly with the egg wash.

Bake for 12-14 minutes, until the crust is light golden brown. Cool for no more than 10 minutes on the baking sheet, then transfer to serving plates. Serve warm with vanilla ice cream as desired.

Source: adapted from The Pastry Queen by Rebecca Rather

The best Texas sheet cake...chocolate cake and peanut butter frosting.

Frosting

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

Cheesy Garlic Bread Swirls

Recipe by Our Best Bites

French Bread Dough
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning

Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.

Pull these out of the oven and eat ‘em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip ‘em in some luscious, veggie-filled pasta sauce.

Fruit Filling

1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch