Blackberry cheesecake

-Cheesecake-

Crust:

1/3 of 1 lb box chocolate graham crackers

4 T butter, melted

2 T sugar

Cheesecake:

8 oz white chocolate, chopped

1/4 cup heavy cream

Five 8 oz pkg cream cheese, room temp

1 cup sugar

2 large eggs, room temp

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

(My previous white chocolate cheesecake recipe)

-Blackberry topping-

2 cups Blackberries

1/2 cup Sugar

2 Tablespoons Water

For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly.

Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better.

(Pioneer Woman)

Cinnamon Roll CAKE

 

 

Seriously, the best thing since sliced bread!  This is guaranteed to make your mouth water and hit the breakfast/dessert spot!!

 

For the base of the cake you'll need:

 

-3 cups of flour

-1/4 tsp salt

-1 cup sugar

-4 tsp baking powder

-1 1/2 milk

-2 eggs

-2 tsp vailla

-4 T butter

 

And for the cinnamon mixture:

 

-2 sticks (1 cup) butter, softened

-1 cup brown sugar

-1 T cinnamon

-2/3 cup of nuts (optional)

 

 

Glaze:

 

2 cups powdered sugar
5 T milk
1 tsp vanilla

 

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.

 

In a large bowl, mix the 2 sticks of softened butter, brown sugar, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Homemade Chicken Noodle Soup

Make egg noodles

2 cups flour

3 egg yolks

1 egg

2 teaspoons salt

¼ to ½ cup water

Make a well in center of flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff but easy to roll. Roll out dough on a well floured surface. Dough should be a little larger in size than an 11X13 cake pan, or so. Cut strips of noodles with a pizza cutter. Make soup.

1 cup diced celery

2 cups diced carrots

4 cup cubed potatoes

¼ cup chopped onion

2 49.5oz cans chicken broth

4 cups cooked, diced chicken

Combine celery, carrots, potatoes, onion and 1 can of chicken broth in a large cooking pot. Bring to boil and simmer for 10 minutes. Add chicken, continue to simmer for a few more minutes until vegetables are starting to soften. Add second can of chicken broth and bring to a full boil. Add noodles, each noodle separately. If you add the noodles in a clump, then they will cook as a clump. You may not need to use all the noodles, depending on how dense you like your soup. Cook at a soft boil for about 10 minutes. Salt and pepper as desired. Add some dried parsley, if desired. Makes approximately 4 quarts.

White Chocolate Party Mix

10 oz. Mini Pretzels, any shape
5 cups Golden Grahams cereal
5 cups Corn Chex cereal
2 cups peanuts
1 lb M&M's
24 oz almond bark
3 tablespoons vegetable oil

Combine first five ingredients in a very large bowl. Melt almond bark and vegetable oil, stir until smooth. Pour over cereal mixture. Gently mix until all pieces are covered with almond bark. Spread out on cookie sheets. Let harden. Break apart and store in airtight container. Makes 5 quarts.

Cocoa Fudge Cake

1 2/3 cup flour
1 1/2 cup sugar
2/3 cup cocoa
1 1/2 t. baking soda
1 t salt
1 1/2 cup buttermilk
1/2 cup shortening
2 eggs
1 t. vanilla

Heat oven to 350 degrees. Grease and flour 13x9 pan, two 8 or 9 inch rounds or 12 cup bundt cake pan. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan (s).
Bake until toothpick inserted into center of cake come out clean, 35 to 40 minutes, layers 30 to 35 minutes, bundt cake 40 to 45 minutes; cool. Frost as desired.

Red Velvet Cheesecake Cake

--White Chocolate Cheesecake--
4 oz white chocolate, chopped
1/8 cup heavy cream
2 1/2- 8 oz pkg cream cheese, room temp
1/2 cup sugar
1 large egg, room temp

Place aluminum foil or parchment paper on bottom of cheesecake pan, makes for an easier removal. Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 30-35 minutes. Allow the cake to cool for 10 minutes on rack. Place cheesecake in fridge overnight to let set.

**I make my cheesecake the day before I do the Red Velvet to ensure that the cheesecake is set.**

--Red Velvet Cake--
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Preheat oven to 350 degrees. Beat eggs; add sugar. Add butter and egg mixture; mix well. Mix cocoa and food coloring in seperate bowl, then add to creamed mixture. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into two 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from fridge, remove from metal bottom, then peel off parchment paper or foil. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, wait 5-10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

--Cream Cheese Frosting--
1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Frost away!!!
Garnish with shaved white chocolate. Refrigerate until ready to serve.

White Chocolate Raspberry Cheesecake with Raspberry sauce

Crust:

1/3 of 1 lb box chocolate graham crackers
4 T butter, melted
2 T sugar

Cheesecake:
8 oz white chocolate, chopped
1/4 cup heavy cream
Five 8 oz pkg cream cheese, room temp
1 cup sugar
2 large eggs, room temp

Raspberry Sauce:

1 package frozen raspberries

1/2 cup sugar

1 tsp lemon juice

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

Thaw raspberries in bowl with sugar mixed in. Add lemon juice and stir. Mash raspberries through a fine mesh strainer, discarding the seeds.

Garnish top of cake with fresh raspberries, white chocolate curls, powdered sugar, etc. Top slices with raspberry sauce just before serving.

German Apple Pie

This is a delicious twist for an apple pie. I got the recipe out of the Taste of Home book. It will become a family favorite!

1 1/2 cups flour
1/2 t. salt
1/2 c. shortening
1 t. vanilla extract
2 to 3 T. ice water

Filling:
1 c. sugar
1/4 c. flour
2 t. ground cinnamon
6 c. sliced peeled tart apples
1 c. heavy whipping cream

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tosssing with a fork until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim and flute edges.

For filling, combine the sugar, flour and the cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples, then sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all; try to moisten all cinnamon/sugar on top.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake for 55 to 60 minutes or until apples are tender. Cool. Store in refrigerator.

Almost a Candy Bar

1 tube (16 1/2 oz) refrigerated chocolate chip cookie dough
4 nutty s'mores trail mix bars (1.23 oz each), chopped
1 package (10 to 11 oz) butterscotch chips
2 1/2 cups of miniature marshmallows
1 cup chopped walnuts
1 1/2 cup miniature pretzels
1 package (10 oz) peanut butter chips
3/4 cup light corn syrup
1/4 cup butter, cubed
1 package (11 1/2 oz) milk chocolate chips

1. Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars.
Press into an ungreased 9 x13 baking pan. Bake uncovered at 350 degrees for 10-12 minutes or until golden brown.
2. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to
brown. Sprinkle with walnuts; arrange pretzels over the top. In a small sauce pan, melt the peanut butter chips, corn
syrup and butter; spoon over bars.
3. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for hour or until
firm before cutting.

Potato Soup

*About 12 russet potatoes, peeled & diced
*About 1/2 pint half & half
*3 stalks celery
*3 carrots, peeled and chopped
*1 onion, chopped
*1-2 C. chicken stock
*2 T. butter
*1/2 lb. cooked bacon, crumbled & drained, drippings reserved
*1/2 pint sour cream, plus extra for garnish
*seasoned salt to taste
*pepper to taste
*chopped green onions, garnish

~Saute onion, celery and carrots until onion translucent. Bring potatoes to a boil with chicken stock for 5-10 minutes. Add veggies. Cook until potatoes soft. Turn off heat. Fold in half & half and sour cream. Add 1/4 C. bacon drippings. Add salt and pepper. Garnish with sour cream, chopped green onions and bacon

(To make in crock pot, cook all veggies and seasonings in chicken stock until cooked, then fold in other ingredients. Add garnish in bowls when serving)

White Chili

2 cans chicken broth
2 cans great northern beans
2 cans chopped green chiles
2 cans chopped cooked chicken
1 small onion, diced
1 t. garlic
1 1/2 t. cumin
1 can green chile enchilada sauce


Directions:
Pour all ingredients into soup pot and simmer until hot. Serve with shredded cheddar cheese and sour cream, if desired.

Chicken Tortilla Soup

1 (4 oz) can chopped green chiles
1 (14 oz) can stewed tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups chopped cooked chicken (or turkey)
4 cups chicken stock
1 (10 oz) can tomato soup
1 t. ground cumin
1/2 t. lemon pepper
2 t. chili powder
2 t. worcestershire sauce
salt and pepper to taste
5 corn tortillas
vegetable oil
1 or 2 avocados chopped
shredded cheddar cheese
sour cream


Directions:
Combine green chiles, tomatoes, onion and garlic in a large saucepan. Cook over medium heat for 5 to 10 minutes. Add the chicken, chicken stock, tomato soup, cumin, lemon pepper, chili powder, worcestershire sauce, salt and pepper. Simmer, covered for 1 hour. Cut the tortillas into strips and saute them in a small amount of oil in a skillet. Drop tortillas into soup. Heat for 10 to 20 minutes but do not boil. Place the avocados and shredded cheese in soup bowls and ladle the soup into the bowls. Garnish with sour cream.

Cubed Steak Dinner

Buy your cubed tenderized steak and dredge in flour.

Brown in a little oil in frying pan.

Put in slow cooker.

Add can of Cream of mushroom soup and can of water for about 6 steaks, If you are cooking for a crowd you may want 2 cans of soup and water(Lots of gravy)

Cook for about 4 hours till tender. Serve over rice or mashed potatoes with some veggies and you have a great meal.

Ham & Apple Grilled Cheese Sandwich

2 tablespoons Dijon mustard
2 tablespoons honey
4 slices sourdough bread
4 ounces thinly sliced deli ham
8 thin slices apple
1 cup (4 ounces) shredded sharp cheddar cheese
4-1/2 teaspoons butter, softened

Combine mustard and honey; spread 2 tablespoons mixture over two bread slices. Layer with ham, apple and cheese. Spread remaining bread with remaining mustard mixture; place on top. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Yield: 2 servings.

Photo by: of Taste of Home

Pretty Pumpkin Cinnamon Buns

2 tablespoons active dry yeast

1/2 cup warm water

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk

1/2 cup sugar

1/2 cup packed brown sugar

1/3 sup instant vanilla pudding mix

1/3 instant butterscotch pudding mix

1 teaspoon salt

7-8 cups of all purpose flour

Filling:

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

Icing:

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners sugar

1 1/2 teaspoons vanilla extract

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch down down; divide in half. Roll each portion into a 12 inch x 8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 slices. Place cut side downin two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Mmmmm.... Molasses Crinkle Cookies

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cup flour
2 t. baking soda
1 t. ground cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/4 t. salt

Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, cloves and salt. Cover and refrigerate for about an hour to chill dough. Heat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. Place balls on cookies sheet. Bake for 10 to 12 minutes. Remove from cookie sheet. Makes about 4 dozen cookies.

Peanut Butter Cookies

1 cup sugar
1 cup packed brown sugar
1 cup shortening
1 cup peanut butter
2 eggs
2 1/2 cups flour
1 1/2 t. baking soda
1 t. baking powder
1/2 t. salt

Preheat oven to 375 degrees. Mix sugars, shortening, peanut butter and eggs. Stir in flour, baking soda, baking powder and salt. Shape dough into small balls, about 3/4 inch. Roll ball in sugar. Place on cookie sheet. Using a fork or spatula, gently press down on ball to flatten slightly. Bake for 10 to 12 minutes. Cool slightly, remove from cookie sheet.

Awesome Chocolate Chip Cookies

1 cup sugar
1 cup packed brown sugar
2/3 cup butter, softened
2/3 cup shortening
2 eggs
2 t. vanilla
3 cups flour
1 t. baking soda
1 t. salt
1 cup chopped nuts
12 oz package chocolate chips

Preheat oven to 375 degrees. Mix sugars, butter, shortening, eggs and vanilla. Stir in remaining ingredients. Drop cookie dough by rounded teaspoonfuls onto baking sheet. Bake until light brown, 10 to 12 minutes. Cool slightly, remove from cookie sheet.

1 package(s) (8 ounces) elbow macaroni
3/4 cup(s) (about 1 1/2 slices bread) fresh bread crumbs
4 tablespoon(s) butter or margarine, melted
1 small onion, finely chopped
1 tablespoon(s) all-purpose flour
1/4 tablespoon(s) dry mustard
1 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 1/2 cup(s) milk
8 ounce(s) (2 cups) Cheddar cheese, shredded


1. In 3-quart saucepan, cook macaroni as label directs. Drain well.
2. Preheat oven to 350° F. Grease 9-inch square baking dish or casserole. In small bowl, toss bread crumbs and 2 tablespoons melted butter until moistened. Set aside.
3. To saucepan, add remaining 2 tablespoons butter over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, mustard, salt, and pepper; stir until blended. Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.
4. Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top. Bake until bubbly and top is golden, about 20 minutes. Let stand 15 minutes for easier serving.

Fresh Peach Pie

Pastry for two crust pie

5 cups sliced fresh peaches, about 9 medium, skins removed
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Turn into pastry-lined 9 inch pie plate; dot with butter. Cover with top crust that has slits cut in it; seal and flute. Brush top of crust with milk for a shiny glaze.
Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes. Serve warm.

Irresistable "Snackage"

3 cups Pretzel sticks, broken (not smashed)
1 1/2 cups Dry Roasted peanuts
14 to 18 Oreos, broken or crushed
1 1/4 lb White candy coating or almond bark

Mix pretzels,, peanuts and oreos in a large bowl. In a separate microwave safe bowl, melt almond bark in microwave; stirring well during melting process. Pour melted almond bark over dry ingredients; carefully mix completely. Drop tablespoon sized amount onto waxed paper. Allow almond bark to dry and set. Store in airtight container.

Franks RedHot Buffalo Chicken Dip

1/2 stick butter
2 c. grated mozzarella cheese
8 0z. cream cheese
2 large cans of chicken breast chunks (like a tuna can)
1 bottle (12 oz.) Franks Red Hot Sauce
small tub of blue cheese chunks, optional

Melt the stick of butter in microwave. Add 1 1/2 cup mozzarella cheese and cream cheese, melt in microwave, stir until smooth. Add 2 cans of chicken to cheese mixture, mix well. Pour in almost all of the hot sauce into the chicken/cheese mixture, leaving about in inch in the bottom of the bottle. Spread into dish. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with Frito Scoops chips.

Turtle Cheesecake

1 3/4 c. chocolate graham cracker crumbs
1/3 c. butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 c. sugar
3 large eggs
3 T. lime juice
1 T. vanilla extract
1 1/2 c. chocolate chips
2 T. chocolate syrup
2 T. caramel syrup
1/2 c. coarsely chopped pecans
1/4 c. mini chocolate chips

Preheat oven to 300 degrees.
Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of pan.
Beat cream cheese and milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave 1 1/2 cups chocolate chips for one minute, stir. Repeat until melted completely. Stir 2 cups of batter into melted chips; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter. Bake 70 to 75 minutes or until edge is set and center moves slightly. Cool in pan for 10 minutes; run knife around edge and let cool completely. Drizzle syrups on top. Sprinkle with nuts and mini chocolate chips. Refrigerate several hours. Remove side of pan.

Broiled Tilapia Parmesan

1/2 c. Parmesan cheese
1/4/c. butter, softened
2/-3 T. mayonnaise
2 T. fresh lemon juice
1/4 t. dried basil
1/4 t. pepper
1/8 t. onion powder
1/8 t. celery salt
2 1/2 lbs tilapia fillets

Preheat broiler. Line pan with aluminum foil.
In a small bowl, mix cheese, butter, mayonnaise and lemon juice together. Add basil, pepper, onion powder and celery salt. Mix well.
Arrange fillets in a single layer on pan. Broil a few inches from the heat for a couple minutes. Flip fillets over and broil a couple more minutes. Remove fillets from the oven, spread Parmesan cheese mix over top of fillets. Broil for 2 more minutes or until topping is browned and fish flakes easily with fork.

Lion House Canadian Cheese Soup

1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 T cornstarch
1/2 t paprika
1/2 t salt
1/4 t pepper
1 quart milk, heated
1 quart chicken stock, heated
3/4 c. diced carrots, cooked
3/4 c. diced celery, cooked
1 c. shredded sharp Cheddar cheese
1/4 c. chopped parsley

Saute' onion in melted butter until transparent but not brown, ( 5 to 10 min). Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetable may be increased if thicker soup is desired. Makes about 2 1/2 quarts.

Lion House Chicken Noodle Soup

3 c. chicken soup stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/2 c. milk
1 - 2 T flour
2 c. cooked diced chicken
2 1/2 oz (about 4 cups) cooked noodles
Salt and Pepper to taste

Heat soup stock; add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Mix flour with about 1/2 cup of the stock until smooth. Add mixture to stock to thicken soup. Stir completely. Add cooked chicken and noodles, stir. Add salt and pepper to taste. Makes about 2 1/2 quarts.

French Silk Pie

1/2 c. butter
3/4 c. sugar
2 squares (2 oz) unsweetened chocolate
1 t. vanilla
2 eggs
Chopped walnuts, if desired
Whipped cream

Cream butter and sugar well. Melt chocolate and blend into butter and sugar when cooled. Add vanilla and eggs, one at a time. Beat five minutes after adding each egg, making sure mixture is not grainy. Add walnuts, if desired. Pour into a pre-baked pie crust and chill 1 - 2 hours. Top with whipped cream. Garnish with chocolate curls, if desired.

Beef Stroganoff

1 - 2 lbs round or sirloin steak, cubed
1/2 c. chopped onion
2 c. boiling water
2 beef bouillon cubes
1/2 - 1 T Worcestershire sauce
1/4 - 1/2 c. Burgundy wine, grape juice, or water
3 T flour
salt
pepper
1/2 c. sour cream

Dredge meat in flour and brown in small amount of oil, remove meat from pan. Pour out drippings; saute onions in residue of drippings in same pan. Return meat to pan and add water, bouillon cubes and Worcestershire sauce. Combine about 3 T water with the flour. Stir slowly with meat; add remaining water, salt, and pepper to taste. Simmer for 1 1/2 hours or until meat is tender. Just before serving fold in sour cream; heat through but do not boil. If a thicker consistency is preferred add more of the water and flour mixture. Serve over rice, noodles or potatoes.

White Texas Sheet Cake

The cake gets better the longer it sits, so make it a day ahead!

1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 t. almond or vanilla extract
1 t. baking soda
1 t. salt

Frosting:
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond or vanilla extract
1 c. chopped walnuts

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, extract, baking soda, and salt until smooth.

Pour into a greased 15" x 10" x 1" baking pan. Bake at 375 degrees for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Stir in walnuts; spread over warm cake. If frosting is too thick, add a bit more milk.

Dad's Favorite Strawberry Birthday Cake

Cake:
1 pkg Duncan Hines strawberry cake mix
2 pkgs (10 oz each) sweetened frozen sliced strawberries, thawed
Prepare cake as directed, cool. Poke holes 1 inch apart in top of cake using a handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake, allowing strawberry mix to soak into holes.

Topping:
1 pkg (4 serving size) vanilla instant pudding
1 c. milk
2 c. Cool Whip
Fresh strawberries for garnish, optional
Prepare pudding using 1 cup of milk. Fold in Cool Whip. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

Spice Wild Rice Salad

1 c. wild rice, rinsed
6 T. cooking oil
3 T. Tarragon vinegar
1 t. salt
1/2 t. pepper
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/2 c. tomato, chopped
1/2 c. celery, chopped

Cook wild rice according to directions on packaging, drain well. Add vinegar and oil to rice while still hot, mix. Add remaining ingredients, stir well. Refrigerate until well chilled. Serve

Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes
2 1/2 t. salt
2 eggs
2 pkgs (1/4 oz each)
1 1/3 c. warm water (110 degrees to 115 degrees) divided
6 to 6 1/2 c. flour

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs, mix. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes. Brush tops of rolls with melted butter. Remove from pans to cool.

Delicious Potato Soup

2/3 cup butter
2/3 c. flour
7 c. milk
4 large potatoes, cooked and cubed (about 4 cups)
4 green onions, sliced
1 pkg bacon, cooked and crumbled
1 1/4 c. shredded cheddar cheese
1 c. sour cream
3/4 t. salt
1/2 t. pepper

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 and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8 to 10 servings (2 1/2 quarts)

Pistachio Pudding Dessert

1st Layer:
1 c. flour
1 stick butter
2 T. sugar
1/4 chopped nuts
Mix all ingredients, press into a 9x13 pan. Bake at 350 degrees for 12 minutes. Cool.

2nd Layer:
1 8 oz. pkg cream cheese
2/3 c. powdered sugar
1/2 large carton Cool Whip
Beat all ingredients together and spread over 1st layer.

3rd Layer:
2 pkgs instant pistachio pudding (3.5 oz size)
2 1/2 c. milk
Beat pudding and mild together, carefully spread over second layer.

4th Layer:
1/2 large carton Cool Whip
Spread remaining Cool Whip over 3rd layer. Sprinkle with some chopped nuts, if desired. Refrigerate until ready to serve.

Mystery Pecan Pie

Prepare your favorite pie crust recipe and place into 8" or 9" pie plate.

1 8 oz. pkg cream cheese
1/3 c. sugar
1 egg
1 t. vanilla
1/4 t. salt
Beat in small bowl until thick and creamy. Set aside.

Beat 3 eggs in a mixing bowl until well blended. Add:
1/4 c. sugar
1 c. light corn syrup
1 t. vanilla
Blend well.

Spread cream cheese mixture in bottom of pie crust. Sprinkle with 1 1/4 cup chopped pecans. Press nuts slightly into cream cheese mixture. GENTLY pour corn syrup mixture over pecans.

Bake at 375 degrees for 35 to 40 minutes or until center is firm to the touch. Cool completely before cutting.

Best Cinnamon Rolls

2 pkgs active dry yeast
2 1/2 c. warm water (105 degrees to 115 degrees)
1 t. sugar
1 pkg (2 layer size) white cake mix
6 c. flour
1 egg
1/3 c. cooking oil
1/2 t. salt
1/4 c. butter, melted
2/3 c. sugar ( I also substitute brown sugar )
4 t. cinnamon

Powdered Sugar Icing (recipe follows)


1. For dough: In a large mixing bowl, stir yeast into 1/2 cup of the warm water, add 1 t. sugar. Let stand for about 5 minutes, or until foamy.
2. Stir the cake mix, 1 cup of the flour, the egg, cooking oil, salt and the remaining water into yeast mixture. Beat with a mixer on high speed for 3 minutes, scraping sides of bowl constantly. Using a wooden spoon, stir in the remaining flour to form a moderately soft dough. (Dough will be sticky.)
3. Cover and let rise in refrigerator 2 to 24 hours, or until doubled in size.
4. Lightly grease two 13x9 baking pans. Set aside. Stir dough. Divide in half. Turn 1 portion of dough out onto well floured surface. Turn to coat lightly with flour. Roll the dough into a 12x8 rectangle. Brush with half the melted butter. (I use more that this amount!)
5. For filling: In a small bowl, combine the 2/3 cup sugar and the cinnamon. Sprinkle half of the sugar mixture over dough. Roll up into a spiral, starting from one of the long sides. Pinch edge to seal. Repeat with the remaining dough, butter and sugar mixture.
6. Cut each roll of the dough crosswise into 12 pieces. Use thread or dental floss to "cut" the dough. Place 12 pieces into each of the pans. Cover loosely, and let rise until nearly doubled, about an hour.
7. Uncover pans. Bake in 350 degrees oven for 25 to 30 minutes, or until lightly brown and rolls sound hollow when tapped lightly.
8. Drizzle with Powdered Sugar Icing.

Powdered Sugar Icing
In a bowl, stir together 4 cups powdered sugar, 2 t. vanilla and enough milk (3 to 4 tablespoons) to make a drizzle consistency.

Cincinnati Style Chili

2 lbs. lean ground beef
2 onions, chopped
3 cloves garlic, chopped
1 6 oz. can tomato paste
5 cups water
1 T. Worcestershire sauce
4 T. chili powder
1 1/2 T. vinegar
1 t. red pepper
1 T. cinnamon
1 1/2 t. ground cumin
1 T sugar
1 1/2 t. allspice
4 bay leaves
1 t. pepper
Dash of nutmeg, cloves, celery salt, and oregano

16 oz spaghetti noodles, shredded cheese, chopped onions, chopped jalapeno peppers

Use a large, heavy sauce pan. Add water and raw meat. Crumble meat in water using hands. Add rest of ingredients. Bring to a boil, reduce heat to medium and cook 3 to 4 hours. Stir occasionally. Add a little water towards end of cooking, if necessary. Cook thin spaghetti (I like to use angel hair pasta) according to directions. Place a serving of noodles on plate, top with chili, cheese, onions, peppers, etc.

Pie Crust Recipe (2 crusts)

1 t. salt
2 1/2 c. flour
1 c. shortening
1 egg
1 T. vinegar
1/4 c. cold water

Mix flour and salt together, cut in shortening. Beat egg and vinegar in small separate bowl, add water. Add egg mixture to flour, mix well. Divide dough in half. Roll out for crust.

Popcorn Salad

1 lb. bacon
1 can Waterchestnuts, chopped
3 to 4 stalks of celery, diced
1/2 large red onion, diced
1/2 c. to 3/4 c. shredded cheese
1 pkg microwave popcorn, popped and cooled
mayonnaise

Slice bacon into small chunks, fry until crisp. Drain and cool. Put bacon into large mixing bowl, add waterchestnuts, celery, onion and cheese. Mix well. Refrigerate until ready to serve. Add popped popcorn to bowl, but be very careful to take out unpopped kernels of popcorn. Mix in enough mayo to create a moistened salad, about 1 to 2 cups of mayo.

Yummy Pumpkin Bars

4 eggs
1 c. vegetable oil
2 c. sugar
1 15 oz can pumpkin
Mix in mixing bowl.

Add:
2 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1 c. chopped walnuts, 1 cup raisins, optional
Mix well and pour into greased and floured 12x18x1 pan. Bake for 25 to 30 minutes at 350 degrees. Cool. Frost with cream cheese frosting.

Basic Cream Cheese Frosting

1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition. Fill and frosts two 8 or 9 inch cake layers.

The BEST Sugar Cookie Recipe

1 c. plus 4 T. shortening
2 c. sugar
1 t. salt
2 t. vanilla
2 eggs
1/3 c. milk
1 t. baking soda
4 c. flour
2 t. baking powder

Combine shortening and sugar until creamy. Add salt, vanilla, eggs and milk. Mix. Add flour, soda and powder. Mix. Roll dough out on counter with rolling pin. Be sure dough is not rolled out too thin. Use preferred cookie cutters. Bake at 350 degrees for 8 to 10 minutes. Cool. Frost with cream cheese frosting, decorate as desired.

White Chocolate Cheesecake

1/3 of 1 lb box chocolate graham crackers

4 T butter, melted

2 T sugar

8 oz white chocolate, chopped

1/4 cup heavy cream

Five 8 oz pkg cream cheese, room temp

1 cup sugar

2 large eggs, room temp

Preheat oven to 350 degrees. Crush graham crackers and add to 10 inch spring form pan. Add melted butter and sugar. Toss together well and press into bottom of pan. Bake for 10 minutes and cool completely.

Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs, one at a time. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 1 hour and then turn off oven without opening the oven door. Allow the cake to cool in oven for 2 hours. Remove cake from oven and place it on a rake to cool completely. (About an hour) Cover and refrigerate for at least 8 hours or up to 3 days.

*I added fresh blueberries and fresh raspberries to this cheesecake and drizzled 2 oz of white chocolate over the top.*