Laura Bush's Cowboy Cookies

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans (8 ounces)  

1. Heat oven to 350 degree F.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
4. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
5. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.  It is easiest to use a 1/4 cup cookie scoop for this process!  Do not press cookie dough down.  Cookies will spread out quite big during baking.
6. Bake in 350 degree F oven 15 to 20 minutes, depending on your oven, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

Neapolitan Cheesecake

Crust
1 package of chocolate graham crackers, crushed
4 tablespoons butter, melted
2 tablespoons sugar
Combine crushed graham crackers, melted butter and sugar for the crust.  Put mixture into 9 inch springform pan.  

Cheesecake filling
3 packages of cream cheese, 8 ounces each package, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 ounces semisweet chocolate
2 ounces white chocolate baking squares
1/3 cup mashed sweetened strawberries
In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time.  Add vanilla.  Divide into 3 separate portions, about 1 2/3 cups each portion.  
Melt 2 squares (2 ounces) semisweet chocolate and stir into one portion of the batter.  Melt 2 squares of the white chocolate, stir into the 2nd portion.  Stir mashed strawberries into the 3rd portion of the batter.  Spread semisweet mixture evenly over crust.  Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.  Bake at 425 degrees for 10 minutes then reduce the heat to 300 degrees.  Bake an additional 50 to 55 minutes, or until center is nearly set, but still a bit jiggly.  Remove from oven and immediately, but carefully run a knife around inside edge to release the cheesecake from the pan while cooling.  This helps to prevent cracking, (sometimes). However, if a crack should occur, don't worry.  The chocolate glaze will fill in the crack.  Cool completely and then put into the fridge overnight to set completely.  
Next day: gently run knife around inside edge of cheesecake again to be sure the edges are separated from pan.  Release springform and transfer cheesecake to desired large plate.  
Glaze
Melt 3 ounces of semisweet chocolate, 1 tablespoon butter and 1 tablespoon shortening.  Cool a couple minutes and then pour over the cheesecake.  Melt 1 ounce white chocolate and 1 tablespoon shortening, drizzle over chocolate in a decorative manner.  Refrigerate cheesecake until ready to serve. 
 

Best Lemon Bar Recipe Ever!

Ingredients:
1/2 cup powdered sugar
2 sticks butter, softened
2/1/2 cups  flour, divided
4 eggs
2 cups sugar
1/3 cup freshly squeezed lemon juice
1 Tablespoon freshly grated lemon zest
1/2 teaspoon baking powder

Step 1: Preheat oven to 350 degrees and lightly grease 9x13 pan
Step 2: Cream the powdered sugar and butter together until it is light and fluffy.  Add 2 cups of the flour, beat until mixed.
Step 3: Press the flour mixture into the bottom of the 9x13 pan and bake for 15 minutes or until golden brown.
Step 4: Beat the eggs, sugar, lemon juice and zest in a large bowl.  Add the remaining 1/2 cup of flour and baking powder into the mixture and mix well. 
Step 5: Pour over the crust and return to the oven to bake for an additional 20 minutes.
Step 6: Cool completely, then sprinkle/sift additional powdered sugar on top of bars.  Store bars in fridge until ready to serve. 

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• (recipe follows)

Directions

• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• 
  
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• 
  
• 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
• 
  
• VARIATIONS:
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• 
  
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• 
  
• BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• 
  
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
• 
  
• 
  
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
• 
  
• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 
  
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Delicious Easy Crock Pot French Dip Sandwiches

2 cans (10.5 oz each) condensed French Onion soup
3 - 4 pound beef chuck roast
2 cubes beef bouillon
8 crusty sandwich rolls
provolone or swiss cheese, thinly sliced
Horseradish, optional 

Sear each side of roast in large frying pan.  Salt and pepper each side.  Place roast in crock pot.  Pour the 2 cans of soup over top of roast.  Unwrap each cube of beef bouillon and place in crock pot.  Cover and cook on low for 8 hours or high for 4 hours.  Transfer beef to large plate and shred with forks. Spread horseradish on rolls, top with meat and cheese.  Fill small ramekins with beef au jus for dipping. 

Cleo's Hello Dolly Bars

Don't stir ingredients!  Put in layers, as listed,  in 9x13 baking pan.

Ingredients:
1/2 cup (1 stick) butter, melted
1 cup finely crushed graham crackers
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts, any kind
Pour 1 can sweetened condensed milk over top of layers.  Bake for 35 minutes at 325 degrees.  Cool and cut into squares.

Chocolate Kiss Cookies

Ingredients:
1/2 cup butter, room temperature
1/2 cup sugar
1 egg
1 3/4 cup flour
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup peanut butter
1 tsp. vanilla
1 tsp. baking soda
Chocolate kisses, foil removed

Combine above in a large mixing bowl.  beat with mixer until well blended.  Roll dough into a 1 inch ball in your hands.  Roll balls in sugar.  Place balls onto a cookie sheet.  Bake at 375 degrees for about 8 minutes.  After cookies are baked, immediately place a chocolate kiss on top of each cookie, pressing chocolate kiss gently into each cookie.  Allow to cool completely before storing the cookies. 

Versatile Homemade Strawberry Sauce

Ingredients:
4 cups strawberries, rinsed, trimmed, cut in half or quartered if very large in size
1 cup water
1/2 cup sugar
squeeze of lemon

Put ingredients in a large saucepan.  Bring mixture to boil.  Turn on low and simmer for 15 to 20 minutes.  Stir occasionally.  Simmer until desired thickness is achieved.  Great over ice cream or cheesecake!

Alfredo Sauce

Ingredients:
1/2 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon pepper
1/4/ teaspoon salt
1 1/2 cups grated Parmesan cheese

In a medium sauce pan melt butter on medium heat.  Add minced garlic cloves, cream, pepper, and salt.  Bring to a low boil, then reduce heat to medium low.  Simmer for about 8 minutes.  Stir constantly so cream does not burn.  Remove from heat and slowly add cheese while constantly stirring.  Return to heat and cook for 2 to 3 more minutes, stirring constantly.  Pour over hot, cooked Fettuccine noodles and mix completely. 

Easy Jiffy Cornbread

2 boxes Jiffy cornbread mix
1 box Jiffy yellow cake mix

Combine cornbread mixes together as directed on boxes.  In a separate bowl, combine yellow cake mix as directed on box.  Gently stir the two mixes together well.  Pour combined mixes into a 9x13 greased pan.  Bake at 350 degrees for 20 to 25 minutes. 

Parmesan Pull-Apart Bread

2 loaves of frozen bread dough
NEXT DAY:
About 1 stick of butter, melted (may need a little more, just depends)
2 pkgs shredded Parmesan cheese

The night before you want to eat the bread, place the 2 loaves of frozen bread dough on a lightly greased pan/plate. Spray one side of the plastic wrap lightly with Pam spray.  Cover frozen bread dough with plastic wrap  Put into fridge to thaw overnight.
Next day: take out loaves and cut each loaf in half.  Continue cutting each half until you have 16 small pieces of bread.  (no need to shape them into pretty balls)  Dip each ball into the melted butter and then roll in a bowl filled with Parmesan cheese.  Place each ball into a Bundt pan.  There is no need to pre-grease the Bundt pan.  Continue process until all balls have been dipped into butter and rolled in cheese.  Bake at 350 degrees for 30 to 35 minutes, or when bread sounds "hollow" when tapped with finger nail.  Turn out onto platter shortly after removing from the oven. 

Yummy Rosemary Pork Chops or Chicken

Ingredients

• 4 boneless pork chops or 4 boneless chicken breasts
• 1 tsp salt
• 1 tbs olive oil or coconut oil
• 3 tbs chopped onion
• 2 tbs chopped fresh rosemary
• 1 cup  chopped mushrooms
• 1/2 cup chicken stock, or use 1 cube of chicken bouillon dissolved in 1/2 cup water
• 1 tbs dijon mustard
• 1 tbs butter
• 3/4 cup heavy cream
• 1/4 cup sour cream 

Instructions

1. Heat a large pan over medium heat. Add choice of oil. Sprinkle the chops or chicken with salt. Brown pork chops or chicken on both sides.
2. Remove pork chops or chicken from pan.
3. Add the onion, rosemary.  Whisk for 3 minutes, constantly.
4. Add a little chicken stock to the pan while scraping the bottom of the pan.
5. Pour in remaining chicken stock and add mustard. Place the pork chops or chicken back in the pan. Bring sauce to the boil, cover and reduce heat to simmer. Cook for 20 to 25 minutes.
6. In a separate pan, saute mushrooms until done set pan aside.  
7. Remove your meat choice from the pan and set aside. Add the butter to the pan and stir until butter is melted. Whisk in heavy cream and sour cream. Whisk sauce until it’s smooth. Place meat back in the pan, add mushrooms and heat through.  Serve with potatoes, rice or just a salad!

Monster Cookies

Sally's Soft Baked Monster Cookies

 

Ingredients:

• 1/2 cup (1 stick ) salted butter, softened to room temperature
• 1/2 cup  packed light brown sugar
• 1/4 cup  sugar
• 3/4 cup  creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all purpose flour
• 1/2 cup  quick oats
• 3/4 cup  M&Ms (any size or variety)
• 1/2 cup  semi-sweet chocolate chips

Directions:

1. Preheat oven to 350F degrees.
2. In a large bowl, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over mix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough (or use a cookie scoop), about 2 Tablespoons of dough per ball, onto  baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 9-10 minutes - do not bake past 10 minutes. The cookies will appear undone. I took mine out at 10 minutes because I used a cookie scoop. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Add a couple additional M&Ms on the top of each cookie, if desired.  Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week.
4. Baked cookies freeze well for up to 3 months.

Ramen Cabbage Salad

4 cups or one bag of shredded cabbage

1 package chicken flavored Ramen noodles

4 green onions, sliced

2 Tbs sesame seeds

1/4 cup vinegar

1/4 cup salad oil

2 Tbs sugar

1/2 tsp salt

1 flavoring packet from Ramen noodles

1/2 cup slivered almonds

Place cabbage in a large mixing bowl.  Break up noodles and place in colander.  Pour several cups of boiling water over broken noodles to soften slightly.  Add to cabbage with onions and sesame seeds.  Combine vinegar, salad oil, sugar, salt and contents of flavoring packet.  Mix well.  Pour over cabbage, mix well.  Cover and refrigerate overnight or for several hours.  Just before serving, stir in slivered almonds.  Makes 6 to 8 servings.

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.