Mint Brownies

It was my friend Bonnie's birthday and her favorite dessert is mint chocolate so for her party that is what I made, Mint Brownies. I now think that they are my favorite and I think that these go great with Bryers Mint Chocolate Chip Ice Cream.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

CHOCOLATE CHIP OATMEAL COOKIES OR BARS

I was in a hurry and needed to make a fast dessert but was really craving cookies. I remember that my mom used to always make these cookies bars and it would sure save me a lot of time so this is what I made. Not only did they save a lot of time, they were super good as well.




1 c. butter
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tbsp. hot water
1 1/2 c. sifted flour
1 tsp. soda
1 tsp. salt
2 c. oatmeal
12 oz. chocolate chips
1 tsp. vanilla
1/2 - 1 c. chopped nuts (optional)

Cream butter, add sugar, cream together. Add eggs, hot water, mix together. Add flour, soda, salt. Add oatmeal, chocolate chips, vanilla and nuts slowly. Mix well. Drop by spoonful on greased cookie sheet. Bake 350 degrees, 10-12 minutes.

For bars put in greased 9x11 inch pan. Bake 350 degrees 20-25 minutes. Reserve 1/2 cup chocolate chips. Put on top while still hot. After melted, spread.

Pulled Pork/Chicken

We just recently had a family reunion and I was looking for something delicious and easy to make. My friend Natalie made this for me when I had the boys and it was AMAZING. Natalie's sister also blogged about it here. My sister, Angela does not like pork so I made it with chicken so you can choose whatever meat you like best.

Put pork in crockpot then add some water. Cook on low all day. Shred then add sauce:

1 cup brown sugar
1 cup melted butter
2 Tb. ketchup
2 Tb. mustard
2 Tb. worchestershire sauce

Pour over pork and mix well. Let sit for a few minutes to let flavors blend together. Serve on rolls. Makes a lot!

Oatmeal Chocolate Chip Cookies

This is not an old family recipe, I just received the recipe about two months ago but I have been making them a lot. Whenever Doug has a school function and we are suppose to bring dessert, this is what he asked me to make. Super yummy...enjoy!!

Ingredients:

1 cup of butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon vanilla
2 cups of white flour
4 cups of rolled oats (blend 2 cups until powder)
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 bag of chocolate chips

Cream: butter, sugar, brown sugar
Add: eggs and vanilla
Mix together: flour, oats, salt, baking powder, and baking soda
Mix all ingredients together and then add chocolate chips

Bake at 375 degrees for 8 minutes

Oriental Chicken Salad

If I ever have to make a salad to bring somewhere, this is the salad that I make...I just love it, I crave it. I first tasted this when living in South Carolina about thirteen years ago. A women named Julie Day made it and I will forever be grateful to her for sharing the recipe with me. Here you go:

Dressing:

4 TB sugar

4 TB white or apple vinegar

1/2 cup salad oil

2/4 t. salt

black pepper

Chicken cut up

4 slices of fresh gingeroot

1 head of lettuce (shredded)

1 pk rice sticks or noodles

1/2 cup of almonds

1/2 cup sesame seeds

For dressing combine all ingredients in small saucepan, bring to a boil stirring. Boil one minute then chill. Pour over salad

Boil Chicken with peeled and sliced gingeroot until done. Cut chicken into cubes. Mix chicken, lettuce, noodles, almonds, and seeds

Raspberry Lemon Coconut Cake

It was Doug's Birthday this month and his three favorite ingredients in cake are raspberry, lemon, and coconut so I was on a search and found this cake here which looks and taste amazing. She made it with three layers but I have two nine month old boys who need a lot of attention so I did two layers. Her pictures are much more professional then mine so have a look but here is what mine looked like and here is the recipe.

2 1/4 cups (244g) cake flour
1 tablespoon (12g) baking powder
1/2 teaspoon salt
1 1/4 cup (295ml) whole milk or buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cup (302g) granulated sugar
2 teaspoons fine lemon zest
1 stick (8 tablespoons 113g) unsalted butter, room temperature
1/2 teaspoon pure lemon extract

Lemon Buttercream
1 cup (201g) sugar
4 large egg whites
3 sticks (339g) unsalted butter at room temperature
1/4 cup (59ml) fresh lemon juice
1 teaspoon pure vanilla extract


2/3 cup raspberry preserves (strained for seeds, if desired)
1 1/2 cups sweetened shredded or desiccated coconut (I'm using desiccated for this cake)

Pre-heat your oven to 350°F and place a rack in the lower third of your oven. Coat two 8" or 9" pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl, sift together the cake flour, baking powder and salt and set aside.

In a second small bowl, combine the milk and egg whites and set aside.

In the bowl of your stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and cream together on medium speed for 4-5 minutes until the mixture is light and fluffy. Beat in the lemon extract and then grab your bowl of flour and milk.

Reduce the mixer's speed to slow and add 1/3rd of the flour. Once moistened, increase the speed to medium and mix until incorporated. Then add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. Mix the batter for a further 2 minutes to ensure it is lump free and well aerated.

Divide the batter between your baking pans (I think it was a bit over 500g for each pan) and bake for 30 to 35 minutes until the centers of the cake springs back when touched lightly.

Place the cakes on wire racks to cool. After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans. Allow to cool right side up until room temperature.

To make the buttercream:

Combine the sugar and egg whites in a bowl over simmering water. Whisking constantly, beat until the mixture is warm to the touch and the sugar is no longer gritty. Remove from heat and continue to beat until you have a thick, glossy meringue.

Transfer the meringue to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the bowl of the mixer feels cool to the touch you can add your butter, one stick at a time beating on medium high. Once the butter is all in, continue to beat for 6-10 minutes.

The mixture may seem to curdle at some point but don't worry, continue to beat and it will come together into a velvety buttercream.

Once well beaten, you can add the lemon juice a little at a time, beat until absorbed and then adding more. Then add the vanilla and you're ready to frost.

To assemble the cake:

For a four layer cake, level and divide the layers with a serrated knife. Place the bottom layer onto a cake round (or onto a cake plate with tuck strips of wax paper under the cake to protect the plate while frosting).

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. The trick to layering buttercream on top of a slippery layer of preserves is to put your buttercream into a disposable piping bag (or ziplock bag) and cut off a 1/3" diameter opening. Starting in the center of the layer, pipe a coil of buttercream. Continue to coil tightly, round and round until you have an even layer of icing on top. No need to spread the frosting with a spatula using this method. Top with a second layer of cake and repeat two more times. Place the last layer on top and then crumb coat the cake with a thin layer of icing. Chill the cake until the icing is firm and then frost the cake with the remaining butter cream. Smooth the remaining buttercream over the cake with an offset spatula until it is level and smooth.

Sprinkle the coconut over the top of the cake and coat the sides by gently pouring the coconut between your hand and the cake.

The cake is best eaten the day it is made. If you need to store it, refrigerate it covered for up to two days, allowing plenty of time to bring it back to room temperature before serving.

Classic Peanut Butter Cookies

Doug is a huge fan of peanut butter so I often make these for him. I make these also when I am trying to stay away from eating to many desserts and these aren't chocolate so I tell myself that I am safe. But I end up kidding myself and eating a lot anyway.

Ingredients:
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions:

1. Cream together butter, peanut butter, and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 - inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a pre-heated 375 degrees F oven about 10 minutes or until cookies begin to brown. Do not over-bake.

Sport Party Cupcakes

Thanks to my mother in law, I have the Martha Stewart's Cupcake Book and I just love it and I am always looking for excuses to use ideas from it. When my friend mentioned that she needed help with her three year old sons birthday party and that she wanted it to be a sports party I knew exactly what I wanted to do. I made just a regular chocolate cupcakes but the excitement was in the decorating. We bought the right colored sprinkles (orange and white) and decorating jell (black and red) to make these adorable cupcakes that were a hit.

Oreo Truffles

This is a recipe that my sister has been making for years, she calls them Polar Balls(she uses the white bark chocolate). I have started calling them Oreo Truffles because I don't get such strange looks. I got the idea from Bakerella to make them look like footballs for a sports party. My sister also calls these yummy goodness and I have to agree.

1 package (8oz) cream cheese

1 package Oreo Cookies

Bark Chocolate (any color or flavor)

Crumble cookies

add cream cheese

Make into round balls

Dip into chocolate

Brownie Candy Cups

This is a recipe that I got from Bakerella. I love how simple it is to make and it looks like you put a lot more work into making them then it really took. These are always a hit at parties because they are small and easy to serve and of course taste great.

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Surprise Cookies

This is a great recipe from none other...Martha Stewart. We had a friend next door to us in NYC that worked for Martha Stewart and she would bake and then bring us these wonderful little cookies. They are always a hit when I make them.

Cookie

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally

Frosting

• 2 cups confectioners' sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup milk
• 1/4 teaspoon pure vanilla extract

Cookies

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Frosting

Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Coconut Banana Bread with Lime Glaze

My Mother-in-Law Katie made this bread for me about a month ago and it was amazing. I wanted to make something yesterday for a friend of mine that just had a baby and she suggested I make this...perfect idea. I had to double the recipe so that we could enjoy as well.

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C (4 Tbs) real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 large bananas)

1/4 C sour cream or plain yogurt

3 Tbs apple juice or milk*

1 tsp vanilla extract

1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.

Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Pineapple Jerk Chicken

My husband Doug and I were taking about this Jamaican Restaurant that we loved so much in NYC so it made me start to crave Jamaican Jerk Seasoning and Pineapples. I found this recipe on Becoming Betty and tried it out. I have to admit that it was just OK but super easy to make. I put it over brown rice and next time will add some more pineapple chunks.

1/4 cup olive oil

1 onion, chopped

2-3 chicken breasts, cut into bite-size pieces

salt/pepper

1/2 of a pineapple, cut into bite-size pieces

1/2 cup jerk marinade (I used Lawry's)

1 can black beans, rinsed

1/2 cup chopped cilantro

*In a skillet, heat 2 Tbs. olive oil over medium heat. Add onion and cook until browned. Add the remaining olive oil and increase heat a little. Season chicken with salt/pepper and add to skillet. Cook until done. Add the pineapple and jerk marinade and simmer for 2-3 minutes. Stir in black beans and cilantro. Cook until beans are heated through.

Creamed Turkey (for waffles)

Ingredients:	5 TB butter 4oz. jar sliced mushrooms 5 tsp flour 3/4 tsp. salt pepper 1 1/3 cup chicken broth 1/2 cup milk 2 cup bite sized turkey
Directions:	Cream butter and flour in double boiler. Add mushrooms, salt, pepper. Add liquids, stir until thickened. Add turkey. Pour over waffles, rice, etc.

Spinach Salad

Ingredients:	2 bunches spinach, torn 1 head iceburg lettuce, torn 1 lb. bacon, cooked & crumbled 1/2 c. cottage cheese 4 hard boiled eggs, chopped 1/2 # mozzarella cheese, grated Optional: 1 can mandarin oranges, sliced mushrooms, avocado- chopped Poppyseed Dressing: 1c. oil 3/4 c. sugar 3/4 c. vinegar 1 tsp. dried mustard 1 tsp. salt Put all ing. into blender until creamy. Add: 1 TBS Poppyseed red onion, sliced Let refrigerate overnight
Directions:	Toss all salad ingredients in a LARGE bowl. Add dressing, but not necessarily all of it.

Sugar Cookies

Ingredients:	2 cups butter (4 cubes) 4 cups sugar 4 eggs 1 cup milk (add ½ now, and ½ after dry ingredients) 8 cups flour 4 tsp baking powder 2 tsp salt 2 tsp vanilla Icing 1 cube butter Bag of powdered sugar (2 lbs) Add milk until thick
Directions:	Cool for ½ hour. Bake at 375º for 10 - 12 minutes

Carmel Corn

Ingredients:	1 box (1 lb) light brown sugar 1 c. Karo syrup 2 sticks butter 1 c. sweetened condensed milk
Directions:	Melt in pan and bring just to a boil. Stirring frequently, cook until sugar is thouroughly dissolved (Careful not to burn). Pour all over popped corn. EASY!!!

Strawberry Pie

Ingredients:	graham cracker crust strawberry cream cheese strawberries strawberry glaze whip cream
Directions:	Put strawberry cream cheese on the bottom of pie crust. Mix together strawberries and strawberry glaze and pour on top. Add whip cream and serve.

Pumpkin Cheesecake Pie

Ingredients:	8 oz cream cheese 1/4 c. sugar 1/2 tsp vanilla 1 egg 1 1/4 c pumkin 1/2 c sugar 1 tsp cinnamin 1/4 tsp ginger 1/4 tsp nutmeg 1 c evaporated milk 2 eggs
Directions:	Mix together first 4 ingrediants. Pour into unbaked pie shell. Mix together remaining ingrediants and pour over cream cheese mixture. Bake 350º for 60 minutes or until done.

Magic Cookie Bars

Ingredients:	1/2 c. butter 1 1/2 c. graham gracker crumbs 1 (14 oz.) can Eagle brand swtnd cndnsd milk 1 (6 oz.) pkg. semi-sweet chocolate morsels(can add more) 1 1/3 c. coconut(opt.) 1 c. chopped nuts(opt.)
Directions:	Preheat oven to 350º (325º for glass dish). In 9X13 baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle brand evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.

Bundt Cake

Ingredients:	Cake mix Pkg of pudding 4 eggs 1 c. sour cream 1/2 c. water 1/2 c. butter flavor shortening
Directions:	Heat oven at 350º. Grease bundt pan and pour mixture into it. Bake for 45 minutes. Can put icing over the top or powdered sugar.

Hawiian Haystacks

Ingredients:	2 to 3 chickens cooked and cut up can of cream of chicken soup milk or 8 oz cream cheese
Directions:	Heat up sauce in pan until melted. Add any toppings; cheese, tomatoe, almonds, crushed pineapple or chinese noodles. Put over rice.

Cream Cheese Crockpot

Ingredients:	3 to 5 chicken breasts can cream of chicken soup 8 oz cream cheese Package of Italian Seasoning
Directions:	Mix together soup and cream cheese. Add to crockpot with chicken and seasoning. Cook high for 4 to 6 hours. Pour over rice.

Grape Salad

Ingredients:	1 package of grapes (cut in half) 12 oz. cool whip 1 instant vanilla pudding 1 c. milk
Directions:	Whip together pudding and milk. Then add cool whip and grapes.

Broccoli salad

This has always been a favorite in our family. I am not a big fan of spinach but add the bacon and I don't mind it as much. We got this recipe from a friend who owned a restaurant in Hilton Head, SC about ten years ago.

Ingredients:	1 c. mayo 3 tbsp white vinegar 2 tbsp sugar 5 c. raw broccoli-just flowers 10 slices cooked bacon-crumbled 1 c. sunflower seeds
Directions:	Mix dressing first, then add broccoli and bacon.

Baked Potato Soup

Ingredients:	2/3 c butter 2/3 c flour 7 c milk 4 or more large baking potatoes, baked, cooled, peeled and cubed (about 4 c) 12 bacon strips, cooked and crumbled 1-1/4 c shredded cheddar cheese 1c sour cream salt and pepper to taste
Directions:	In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

Sticky Buns

Ingredients:	28 Rhodes frozen dinner rolls 1 small package vanilla pudding 1 cup brown sugar 1 cube of butter, melted
Directions:	In an ungreased 9x13 pan place 28 rolls. Sprinkle the package of vanilla pudding over rolls. Combine brown sugar and butter and pour over the top. Sprinkle with cinnamon. Do all this at bedtime and place in the oven. Let it sit overnight. In the morning heat oven at 350º and bake for 20 min. Cool for 5 min. and then turn over onto cookie sheet lined with tin foil.

White Hot Chocolate

Ingredients:	2 c. heavy cream 6 c. whole milk 12 oz. white chocolate chips 1 tsp. pure vanilla
Directions:	Place white choc. chips in large bowl and set aside. Add milk and cream in saucepan. Cook on meduim heat until bubbles. Remove and poor over chocolate and stir until melted.

Orange Julius

Ingredients:	1 6oz. can of O.J. concentrate 1 c. water 1 tsp. vanilla 1 c. milk 1/4 to 1/2 c. sugar 8 to 10 ice cubes
Directions:	Blend in a blender

Coffee Cake

Ingredients:	1 pkg. yellow cake mix 3 eggs 1/4 c. firm butter 1 1/2 cup sour cream 3/4 cup brown sugar 2/3 cup walnuts (optional)
Directions:	Heat oven to 350 deg. Measure 2/3 Cup cake mix in small bowl and cut the butter into it. Then when its cut in well, mix in brown sugar and nuts. Beat eggs slightly, mix in sour cream and blend remaining cake mix together- batter will be lumpy. (DO NOT FOLLOW CAKE MIX directions, instead you just use the sour cream). Pour 1/2 batter in pan then add a layer of filling by sprinkling 1/2 the topping sugar mixture, next drop and spread remaining batter, finally top with remaining topping mixture. Bake 40-45 minutes. Let cool at least ten-20 minutes... then enjoy!

Chicken Satay w/ coconut milk-peanutbutter sauce

Ingredients:	1/2 cup creamy peanut butter 1 cup coconut milk (can use light) 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 ½ tablespoons dark brown sugar 1 teaspoon ground ginger 2 cloves garlic, chopped ½ teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp) 2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins
Directions:	Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.

Texas Governor's Cowboy Cookies

Ingredients:	3 c. flour 1 T. baking powder 1 T. baking soda 1 T. cinnamon (I like doing 1 tsp, then 1 tsp of orange peel) 1 tsp salt 1 1/2 c. sugar 1 1/2 c. brown sugar 1 1/2 c. butter or margarine (room temp) 3 eggs 1 T. vanilla 3 c. chocolate chips 3 c. oats 2 c. angel flake coconut 2 c. chopped nuts (opt.)
Directions:	1. Sift flour, baking powder & soda, cinnamon, & salt; set aside 2. Beat butter until smooth & creamy, then gradually beat in sugars; beat to combine for 2 minutes 3. Add eggs 1 at a time 4. Beat in vanilla 5. Stir in flour mixture until just combined 6. Add chips, oats, coconut, & nuts 7. Scoop into balls about 1/4 c. size (maybe with an ice cream scooper), and set 3 inches apart (I find that pressing the balls down just a little bit helps them took cook better & bigger 8. Bake at 350ºF for 15-20 minutes, or until edges are slightly brown *makes 3 dozen (for so much work I usally do half again as much & put it in the fridge--a 1 1/2 batch barely fits into a bosch mixer)

Bacon Pie (Qiche)

Ingredients:	1 1/2 cubes softened butter 1 1/2 c. pancake mix ("just add water" kind) 6 eggs 3 c. milk 1/4 tsp nutmeg dash of pepper 1/2-2/3 lb. cooked bacon 2 c. montery jack & gruyere (combined total is 2 c.)
Directions:	1. Mix butter & pancake mix 2. Add eggs, milk, nutmeg, & pepper 3. Grease 2 pie dishes 4. Put bacon in bottom, then cheese, then pour in egg mixture 5. Cook at 350ºF for 1 hour

French Hot Chocolate

Ingredients:	1/2 cup water 1 1/3 cup sugar dash salt 3 oz. unsweetened baking chocolate 1 teaspoon vanilla 1/8 teaspoon almond extract (I like even a tiny bit extra) 1/2 pint heavy cream Milk
Directions:	Boil water, sugar, and salt bout 5 min. Mix baking chocolate in blender, pour in boiling mixture and blend more. Let cool in fridge about 1-2 hours. Add vanilla and almond extract. Whip up heavy cream. Fold cream and chocolate together. Keep in the fridge. Heat up milk and had chocolate mixer, stir

Carmel French Toast

Ingredients:	8 eggs • 1-1/2 cups half and half • 1/3 cup maple syrup • 1/3 cup packed light brown sugar • 10 to 12 slices soft bread, broken into small bits Topping: • 1/2 cup (1 stick) butter • 1/2 cup packed light brown sugar • 2/3 cup maple syrup • 2 cups chopped pecans
Directions:	Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl. Place the bread in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator. Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator. Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Cranberry Meatballs

Ingredients:	Frozen Meatballs 1 (16 oz) can whole cranberry sauce 3/4 cup chili sauce 3 TBSP brown sugar 1 TBSP lemon juice 1 TBSP fresh rosemary, chopped Chopped Parsley
Directions:	Place meatballs In crock-pot. Mix cranberry sauce, chili sauce, brown sugar, lemon juice, rosemary, and chopped parsley.

Homemade Oreo Cookies

Ingredients:	1 package Devil's Food Cake 2/3 cup Butter flavored Crisco 2 eggs 8 oz. cream cheese 3/4 bag powered sugar 1/4 cup softened butter 1 tsp. vanilla
Directions:	Preheat oven to 375º. Combine ingredients. Roll into small balls. Bake about 7 minutes. Smash down balls immediately and let cool. Blend cream cheese, vanilla and butter. Gradually add powdered sugar. Place amounts of frosting between two cookies.

Baked Beans

Ingredients:	2 Cans of drained Beans 1 small can tomato sauce brown sugar for tasting onion salt for tasting black pepper for tasting
Directions:	Mix together and cook on 350º until golden

No Bake Cookies

Ingredients:	1/2 cup butter 1/2 cup milk 2 cups sugar 3 Tbs. cocoa powder 3 cups oatmeal 1/2 cup coconut 1/2 tsp. vanilla
Directions:	In a medium saucepan combine butter, milk, and sugar, boil for 1 minute. Add the cocoa powder. Add the oatmeal, coconut, and vanilla. Mix well and place heaping spoonfuls on a lightly greased cookie sheet then refrigerate.

Jello Cake

Ingredients:	1 cake mix 1 (3 oz.) Jello Topping 1 (3 oz.) package instant pudding 1 pkg. dream whip 1 1/2 cup cold milk
Directions:	Cake Bake cake as directed and cool completely. Dissolve Jello in 3/4 cup hot water and add 1/2 cup cold water adn let cool. Poke holes in the cake adn spoon Jello in the cake making sure that it goes into the holes. Topping Mix together well and spread over cooled cake.

Hamburger Stroganoff

Ingredients:	1/2 cup minced onion 1 clove garlic 1/2 cup butter 1 lb. ground beef 2 Tablespoon flour 2 tsp. salt 1/4 tsp. pepper 1 can cream of chicken soup 1 cup sour cream 2 Tablespoons minced parsley Cooked Rice
Directions:	Saute onion and garlic in butter. Add meat and brown. Add flour, salt, and pepper. Cook 5 minutes. Add soup, simmer, uncovered for 10 minutes. Stir in sour cream. Heat. Sprinkle with parsley. Serve over rice.

Seven Layer Salad

Ingredients:	1 head lettuce 3 strips bacon-cook, drain and crumble 3-4 stalks diced celery 2/3 cup chopped onion 6 eggs - hard boiled, sliced 1 can sliced water chestnuts 10 oz. peas-run hot water over them to thaw 1/4 T. sugar 1/4 T. pepper 1/2 cup shredded swiss cheese 1 cup mayo 1 cup salad dressing
Directions:	Layer each in large, clear glass bowl. Mix together 1 cup mayo and 1 cup salad dressing.Put dressing on top of layers. Do not mix. Seal top. Refridgerate over night. Toss before serving.

Frog Eyed Salad

Ingredients:	1 cup of sugar 2 TB flour 2 1/2 tsp. salt 1 3/4 cup pineapple juice 2 eggs beaten 1 TB lemon juice 1 box Acini De Pepi 3 can mandrine organes 1 20 oz. can pineapple chunks 1 small can crushed pineapple 1 12 oz. cool whip 2 large can fruit cocktail Banana's
Directions:	Cook noodles in boiled water. In pan over stove stir in flour, 1/2 salt, sugar, and pineapple juice. Add lemon juice. Pour over pasta and put in fridge over night. The next morning add everything else and serve.

Tomato Tortellini Soup

Ingredients:	Olive Oil, Onion and Garlic, 2 (15 oz) containers of chicken broth, 1 (28 oz) can crushed tomatoes, 1 cup heavy cream, Coarse salt & pepper, basil, oregano - season to taste Tortellini of your choice
Directions:	Saute some finely chopped garlic and onion in olive oil. Add broth and tomatoes and simmer. When soup bubbles, stir in heavy cream and reduce heat to low. Season w/ salt & pepper, basil, and oregano, and simmer gently for 15 minutes, stirring occasionally. With an immersion blender*, puree soup. Add tortellini (that has already been cooked). Serve bowls of soup with crusty bread. *If you don't have an immersion blender, you can blend soup in a regular blender until smooth.

PORK CHOPS AND RICE

Ingredients:	4 PORK CHOPS OR 1 LB OF CHICKEN 2 CANS CREAM OF CHICKEN SOUP 2 CANS EVAPORATED MILK MINUTE RICE SALT AND PEPPER
Directions:	PREHEAT OVEN TO 350.COOK PORK CHOPS (SEASON AS DESIRED). PLACE SOUP AND MILK IN A 9X13 CASSEROLE DISH. FILL TWO CANS OF SOUP WITH RICE. MIX IN WITH SOUP AND ADD SALT AND PEPPER. PLACE PORK CHOPS ON TOP. COVER AND COOK UNTIL RICE IS DONE AND SOUP IS NO LONGER RUNNY ( ABOUT 20-30 MIN).

RASPBERRY LEMONADE

Ingredients:	2 12 OZ CANS FROZEN LEMMONADE CONCENTRATE, THAWED 2 10 OZ PKGS FROZEN SWEETENED RASPBERRIES, PARTIALLY THAWED 2-4 TBLS SUGAR 2 LITERS CLUB SODA, CHILLED
Directions:	IN A BLENDER, COMBINE LEMONADE, RASPBERRIES AND SUGAR. SRTAIN TO REMOVE SEEDS. IN A 4 1/2 QT CONTAINER COMBINE RASPBERRY MIX CLUB SODA AND ICE CUBES. SERVE IMMEDIATELY.

Crockpot Mexican Chicken

This recipe is from our good friend Michelle. I love how simple it is and how many different things you can do with it. Here is just one example:

Ingredients:	3-4 Chicken Breasts 1 pkg Taco Seasoning 1 jar salsa 1 cup Chicken Broth 1 can Corn (drained) 1 can black beans (drained)
Directions:	Put all ingredients in crockpot. Cook on high for 3-4 hours or low for 6-9 hours. Once cooked, shred chicken. Add cheese, avacado or your favorites and can be prepared as a taco, burrito or tostada.

Pecan Pie

Ingredients:	3 Eggs 1 Cup Sugar 3/4 Cup Dark Corn Syrup 1/4 stick melted butter 1 teaspoon Vanilla Extract 2 tbsp Corn Starch 1 Pinch of salt 1 Cup of Pecans
Directions:	After eggs are well beaten combine with the rest of the ingredients and pour into Pie Crust. Bake at 450º for 10 minutes, then reduce heat to 350º until done. About 1 hour alltogether.

Chicken Tortilla Soup

Ingredients:	1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried cumin 1 (28 ounce) can crushed tomatoes 2 (10.5) ounce cans condensed chicken broth 1 cup whole corn kernels, cooked 1 cup white hominy 1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken halves, cooked and cut in bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions Sour cream
Directions:	1-In a medium stock pot, heat oil over med heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes. 2- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. 3-Ladle soup into serving bowls, and top with crushed tortilla chips, avocado, cheese, and chopped green onion, or sour cream.