Pepper Jack Grilled Cheese Sandwich

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

1 can artichokes
1 tomato, sliced
1 small red onion, chopped
1/2 c. mushrooms, chopped
Pepper jack cheese sliced
sour dough bread
butter for grilling bread
Ranch dressing
Bacon

In a skillet with 1 tbs. butter cook artichokes, onions, and mushrooms until a golden color. In the meantime, cook 1/4 lb bacon until crispy. Place on paper towels to diminish grease. slice fresh sour dough bread and spread butter on one side of each slice of bread. Place pepper jack cheese in center of 2 slices of buttered bread. Place on grill until both sides are golden brown and cheese is melted in center of bread. Open sandwich and add artichoke, mushroom, onion mixture to middle of sandwich. Place strips of bacon, sliced tomatoes and top with ranch dressing. Place Top back on sandwich. Serve with favorite chips. Very delicious!

Pecan Pie

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.

Coconut Cream Pie

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.

Pasta Milano

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

Chicken with Sun-dried Tomatoes

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

Baked Macaroni and Cheese

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

Cafe Rio Style Sweet Lime Rice

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired
Serve!

New York Deli Cheesecake

Ingredients:
1 cup plus 3 tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:
1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:
1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch spring form pan.

2. In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:
1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.


**Use favorite fruit toppings and whip cream. Very yummy!

Ingredients:
1 cup plus 3 tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:
1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.

2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.

3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:
1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch spring form pan.

2. In the bowl of a mixer, combine the cream cheese, the remaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.

3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.

4. Add the heavy cream and beat well.

Assembly and Baking Directions:
1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.

2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.

3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.

4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.

5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.

6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.


**Use favorite fruit toppings and whip cream. Very yummy!

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided or chicken broth
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
*Optional: chopped Portobello mushrooms


In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided or chicken broth
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts
*Optional: chopped Portobello mushrooms


In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

Parmesan Roasted Asparagus

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

2 1/2 pounds fresh asparagus (about 30 large)
2 Tbs. good olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. freshly grated parmesan cheese
2 lemons cut into wedges, for serving

Preheat oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes or until tender. Sprinkle with parmesan and return to the oven for another minute. Squeeze half lemon over asparagus. Serve with lemon wedges.

Pull Apart Bread

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

Cheddar Biscuits

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.

3 c flour
2 Tbs sugar
3/4 tsp cream of tartar
1/4 c. heavy cream or buttermilk
1/4 c. shortening
1/2 c. creamy butter
1 1/2 c. cheddar cheese, shredded
1 Tbs. plus 1 tsp. baking powder
1 tsp. salt
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1 c. 2% milk

Preheat oven to 450 degrees. In a large bowl stir in flour, baking powder, sugar, salt, cream of tartar, minced onion, garlic powder, and thyme. Cut in the butter and shortening using a pastry blender. Cut together until mixture resembles coarse crumbs. Form a well in the center of the flour mixture. Pour in milk and cream all at once. Use a fork, stir until just moistened. Fold in cheese. Be careful not to over-mix. Drop dough by spoonfuls onto a well-greased pan. Bake medium size biscuits for 10 minutes, or large biscuits for 12 minutes. Cook until slightly browned.

Butter Onion Buns

15 frozen Rhodes Rolls
1-2 tsp minced onion depending on taste
3 Tbs. green onions, chopped
1/2 c. butter
2 Tbs. fresh chopped oregano or 1 Tbs. dried oregano
1/2 tsp. thyme
1/4 to 1/2 tsp. salt

Using frozen dinner rolls, coat a bundt pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap. Let rolls rise 30 min to 1 hour. Cut each roll in half with scissors, melt butter, add herbs and seasonings in a separate bowl. Coat rolls in butter seasoning and place in a bundt pan, cover in plastic and let rise 2 hours or until it raises just above bundt pan. Preheat the oven to 350 degrees. Bake for 15 to 20 min. Remove from bundt pan.

15 frozen Rhodes Rolls
1-2 tsp minced onion depending on taste
3 Tbs. green onions, chopped
1/2 c. butter
2 Tbs. fresh chopped oregano or 1 Tbs. dried oregano
1/2 tsp. thyme
1/4 to 1/2 tsp. salt

Using frozen dinner rolls, coat a bundt pan with non-stick cooking spray. Place frozen dough in pan and cover with plastic wrap. Let rolls rise 30 min to 1 hour. Cut each roll in half with scissors, melt butter, add herbs and seasonings in a separate bowl. Coat rolls in butter seasoning and place in a bundt pan, cover in plastic and let rise 2 hours or until it raises just above bundt pan. Preheat the oven to 350 degrees. Bake for 15 to 20 min. Remove from bundt pan.

Pumpkin Surprise

2 c. canned pumpkin
1/2 tsp. salt
1 can sweetened condensed milk
1 c. sugar
3 eggs, beaten
2 tsp. Pumpkin Pie Spice
1 white or yellow cake mix
3/4 c. of cold butter

Preheat oven to 350 degrees. Combine the first 6 ingredients and pour into a greased 9" x 13" pan. Sprinkle the dry cake mix over the top. Slice cold butter and cover the dry cake evenly with butter squares. Bake for 45 minutes. Serve warm. Top with vanilla ice cream, or whipped cream. Sprinkle with nutmeg.

2 c. canned pumpkin
1/2 tsp. salt
1 can sweetened condensed milk
1 c. sugar
3 eggs, beaten
2 tsp. Pumpkin Pie Spice
1 white or yellow cake mix
3/4 c. of cold butter

Preheat oven to 350 degrees. Combine the first 6 ingredients and pour into a greased 9" x 13" pan. Sprinkle the dry cake mix over the top. Slice cold butter and cover the dry cake evenly with butter squares. Bake for 45 minutes. Serve warm. Top with vanilla ice cream, or whipped cream. Sprinkle with nutmeg.

No Bake Cookies

2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 c. Crunchy peanut butter
3 c. instant oatmeal
1 tsp. vanilla
5 Tbs. cocoa

Bring to a boil sugar, milk, and butter and peanut butter. In a bowl combine oatmeal, vanilla, and cocoa. Pour hot mixture in a bowl and stir. Drop by teaspoonful onto a cookie sheet. Cookies will harden as they cool.
*Optional: may add 1 cup of nuts, coconut or raisins as desired.

2 c. sugar
1/2 c. milk
1/2 c. butter
1/2 c. Crunchy peanut butter
3 c. instant oatmeal
1 tsp. vanilla
5 Tbs. cocoa

Bring to a boil sugar, milk, and butter and peanut butter. In a bowl combine oatmeal, vanilla, and cocoa. Pour hot mixture in a bowl and stir. Drop by teaspoonful onto a cookie sheet. Cookies will harden as they cool.
*Optional: may add 1 cup of nuts, coconut or raisins as desired.

7 Layer Bars

1/2 c. butter
1 1/2 c. graham cracker-crumbs
1 (6 oz) package butterscotch chips
1 (6 oz) package chocolate chips
1 (7 oz) package shredded coconut
1 c. chopped nuts
1 (14 oz) can sweetened condensed milk

Preheat oven to 350 degrees. Pour melted butter in a 9" x 13" pan. Sprinkle graham cracker crumbs over butter and layer butterscotch and chocolate chips over crumbs. Sprinkle coconut and nuts over chips. Pour milk over this mixture and bake for 25 minutes. Cut into squares.

1/2 c. butter
1 1/2 c. graham cracker-crumbs
1 (6 oz) package butterscotch chips
1 (6 oz) package chocolate chips
1 (7 oz) package shredded coconut
1 c. chopped nuts
1 (14 oz) can sweetened condensed milk

Preheat oven to 350 degrees. Pour melted butter in a 9" x 13" pan. Sprinkle graham cracker crumbs over butter and layer butterscotch and chocolate chips over crumbs. Sprinkle coconut and nuts over chips. Pour milk over this mixture and bake for 25 minutes. Cut into squares.

Carmel Delights

2 1/2 c. flour
2 1/2 c. oatmeal
2 1/2 c. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
2 1/2 c. butter, melted
1 (14 oz) bag of cubed caramels
1/2 c. cream or milk
2 c. chocolate chips
*nuts and coconut optional

Preheat oven to 350 degrees. Mix all dry ingredients together, add melted butter. Line a 9" x 13" pan with half of the mixture and reserve the rest. Bake for 10-15 minutes at 350. Remove and sprinkle chocolate chips over all. In a separate bowl melt caramel and cream. Pour caramel over chocolate chips. Crumble the second half of the oatmeal mixture over the top of everything. Then top with as many nuts and as much coconut as desired. Bake for another 15 minutes. Cool, cut and serve.

2 1/2 c. flour
2 1/2 c. oatmeal
2 1/2 c. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
2 1/2 c. butter, melted
1 (14 oz) bag of cubed caramels
1/2 c. cream or milk
2 c. chocolate chips
*nuts and coconut optional

Preheat oven to 350 degrees. Mix all dry ingredients together, add melted butter. Line a 9" x 13" pan with half of the mixture and reserve the rest. Bake for 10-15 minutes at 350. Remove and sprinkle chocolate chips over all. In a separate bowl melt caramel and cream. Pour caramel over chocolate chips. Crumble the second half of the oatmeal mixture over the top of everything. Then top with as many nuts and as much coconut as desired. Bake for another 15 minutes. Cool, cut and serve.

Shrimp Dip

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

8 oz. cream cheese
5 oz. can evaporated milk
1 can devained bay shrimp
1/4 tsp. garlic powder
1/4 tsp. onion salt

Warm cheese and add shrimp. Stir in evaporated milk and season with onion salt and garlic powder. Serve with ruffles or your favorite vegetables.

Cheesecake Peach Puff

1 (17 oz) pkg. frozen puff pastry
6 ripe peaches
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cute the top part off as it will become a lid). Spread cheese filling and sliced peaches. Top with whipped cream and place lid on top with a small dollop of whipped cream. Yummo!

1 (17 oz) pkg. frozen puff pastry
6 ripe peaches
8 oz. cream cheese
7 oz. sweetened condensed milk
1 pint heavy whipping cream
1/2 to 3/4 c. sugar
2 tsp. fresh lemon juice
1 tsp. vanilla

Cut frozen puff pastry into 2 1/2 to 3" squares before baking. Place on cooking sheet 1" apart and bake according to directions on pkg. Whip cream by beating one pint of heavy cream until stiff, fold in 1/2 to 3/4 c sugar (or to taste) and 1 tsp. vanilla. In a separate bowl, blend together cream cheese and sweetened condensed milk until smooth. Fold in lemon juice and chill.
Separate pastry sheets (cute the top part off as it will become a lid). Spread cheese filling and sliced peaches. Top with whipped cream and place lid on top with a small dollop of whipped cream. Yummo!

Cream Puffs

1/2 c. butter
1 c. boiling water
1 c. all-purpose flour, sifted
1/4 tsp. salt
4 eggs

Preheat oven to 400 degrees. Place butter in 1 c. boiling water. As butter melts, fold in flour and salt. Stir vigorously. Continue to stir till mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Place on greased cookie sheet in heaping tablespoons 3 inches apart. Bake for 30 minutes or until golden brown and puffy. Remove from oven; slice in half. Cool.

Filling and topping:
1 pint heavy cream
1 tsp vanilla
1/2 to 3/4 c. sugar (to taste)
12 oz chocolate chips.

Whip heavy cream until stiff, fold in 1/2 to 3/4 c. sugar and vanilla. Open cream puffs, spread whip cream in center of puff. Replace top portion of puff. Melt chocolate chips in microwave for 1 minutes or until smooth. Be careful not to overheat. Spread over each cream puff and refrigerate.

*optional: may fill insides with fruit like strawberries, bananas, kiwis, vanilla or chocolate pudding and cream. Yummy!

1/2 c. butter
1 c. boiling water
1 c. all-purpose flour, sifted
1/4 tsp. salt
4 eggs

Preheat oven to 400 degrees. Place butter in 1 c. boiling water. As butter melts, fold in flour and salt. Stir vigorously. Continue to stir till mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth. Place on greased cookie sheet in heaping tablespoons 3 inches apart. Bake for 30 minutes or until golden brown and puffy. Remove from oven; slice in half. Cool.

Filling and topping:
1 pint heavy cream
1 tsp vanilla
1/2 to 3/4 c. sugar (to taste)
12 oz chocolate chips.

Whip heavy cream until stiff, fold in 1/2 to 3/4 c. sugar and vanilla. Open cream puffs, spread whip cream in center of puff. Replace top portion of puff. Melt chocolate chips in microwave for 1 minutes or until smooth. Be careful not to overheat. Spread over each cream puff and refrigerate.

*optional: may fill insides with fruit like strawberries, bananas, kiwis, vanilla or chocolate pudding and cream. Yummy!

(Similar to) Macaroni Grill Rosemary Bread

1 Tbs. yeast
1 Tbs. sugar
1 c. water
2 1/2 c. flour
1 tsp. salt
2 Tbs. fresh rosemary
2 Tbs. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 Tbs. margarine, salt, and 2 cups flour. Add 1 Tbs of fresh chopped rosemary. Knead for about 10 minutes by hand or in a food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 min. Preheat oven to 375 degrees. Bake for 15 to 20 minutes, until lightly golden brown. Carefully remove from oven, brush with remaining butter. Makes 2 loaves.

1 Tbs. yeast
1 Tbs. sugar
1 c. water
2 1/2 c. flour
1 tsp. salt
2 Tbs. fresh rosemary
2 Tbs. butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 Tbs. margarine, salt, and 2 cups flour. Add 1 Tbs of fresh chopped rosemary. Knead for about 10 minutes by hand or in a food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 min. Preheat oven to 375 degrees. Bake for 15 to 20 minutes, until lightly golden brown. Carefully remove from oven, brush with remaining butter. Makes 2 loaves.

Dilled Salmon Steaks

4 salmon steaks
2 Tbs. fresh lemon juice
1 Tbs. very finely minced onion
1/4 tsp salt
dash of pepper
1/4 cup sour cream
1 tsp. lemon zest
1/2 tsp. dried dill
lemon wedges

Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered at 350 for about 20 minutes, or until fish flakes easily with fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes. Serve salmon steaks with lemon wedges. Serves 4.

4 salmon steaks
2 Tbs. fresh lemon juice
1 Tbs. very finely minced onion
1/4 tsp salt
dash of pepper
1/4 cup sour cream
1 tsp. lemon zest
1/2 tsp. dried dill
lemon wedges

Place salmon steaks in a buttered baking dish. Combine lemon juice and onion; sprinkle a little over each salmon steak. Season with salt and pepper. Bake, uncovered at 350 for about 20 minutes, or until fish flakes easily with fork. Remove from oven; spread sour cream over salmon steaks. Sprinkle with lemon zest and dill. Return to the oven for 3 minutes. Serve salmon steaks with lemon wedges. Serves 4.

Rolls

1 Tbs. yeast
1 Tbs. sugar
1 Tbs. water

Dissolve above ingredients until bubbly.

1 Tbs. sugar
1/4 lb butter
1/2 c. sugar
3/4 tsp. salt
1 c. warm milk
3 eggs; beaten well
4 c. flour

Melt butter in scalded milk. When cool add yeast and stir in sugar eggs and salt. Mix well. Add flour and mix well. Mixture will be sticky. Cover and let rise rise for 5-6 hours. Can be refrigerated overnight and then taken out and rolled as a croissant. Let rise and bake.

1 Tbs. yeast
1 Tbs. sugar
1 Tbs. water

Dissolve above ingredients until bubbly.

1 Tbs. sugar
1/4 lb butter
1/2 c. sugar
3/4 tsp. salt
1 c. warm milk
3 eggs; beaten well
4 c. flour

Melt butter in scalded milk. When cool add yeast and stir in sugar eggs and salt. Mix well. Add flour and mix well. Mixture will be sticky. Cover and let rise rise for 5-6 hours. Can be refrigerated overnight and then taken out and rolled as a croissant. Let rise and bake.

Scones

1 qt. buttermilk; lukewarm
2 Tbs. yeast
1/2 c. warm water
2 Tbs. sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
8 c. flour
2 eggs, beaten
6 Tbs. oil
3 Tbs. baking powder

Dissolve yeast in warm water until bubbly. Mix together in mixer all ingredients except only use 4 c. flour for 3 minutes. Then add the other 4 c. of flour to mixture. Roll dough very thin onto floured surface. Cut into 2 x 2 pieces and fry in deep fat (shortening). Store left over dough in refrigerator for later use. You can also use these as a base for Indian scones.

1 qt. buttermilk; lukewarm
2 Tbs. yeast
1/2 c. warm water
2 Tbs. sugar
1 1/2 tsp. salt
1/2 tsp. baking soda
8 c. flour
2 eggs, beaten
6 Tbs. oil
3 Tbs. baking powder

Dissolve yeast in warm water until bubbly. Mix together in mixer all ingredients except only use 4 c. flour for 3 minutes. Then add the other 4 c. of flour to mixture. Roll dough very thin onto floured surface. Cut into 2 x 2 pieces and fry in deep fat (shortening). Store left over dough in refrigerator for later use. You can also use these as a base for Indian scones.

Layered Salad

1 head of lettuce, break it up really well
1/2 c. green onions, diced
1 c. thinly sliced celery
1 (8 oz) can sliced water chestnuts
1 pkg frozen peas
mayonnaise
2 Tbs. sugar
1/2 c. parmesan cheese
1 tsp. season salt
1/4 tsp. of garlic salt
1 egg
1/2 lb. bacon crumbled
1 large diced tomato

Layer above 5 ingredients. Spread a layer of mayonnaise over top covering it completely. Sprinkle with p sugar, parmesan cheese, season salt, and garlic salt. Cill overnight. When ready to serve mash a boiled egg and sprinkle on top. Brown bacon and crumble on top of salad. Put quartered tomatoes around edge of salad. Serve and enjoy.

1 head of lettuce, break it up really well
1/2 c. green onions, diced
1 c. thinly sliced celery
1 (8 oz) can sliced water chestnuts
1 pkg frozen peas
mayonnaise
2 Tbs. sugar
1/2 c. parmesan cheese
1 tsp. season salt
1/4 tsp. of garlic salt
1 egg
1/2 lb. bacon crumbled
1 large diced tomato

Layer above 5 ingredients. Spread a layer of mayonnaise over top covering it completely. Sprinkle with p sugar, parmesan cheese, season salt, and garlic salt. Cill overnight. When ready to serve mash a boiled egg and sprinkle on top. Brown bacon and crumble on top of salad. Put quartered tomatoes around edge of salad. Serve and enjoy.

Oriental Chicken Salad

1/2 c. sugar
1 Tbs. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbs. apple cider vinegar
1 Tbs. soy sauce
1 med head of lettuce torn or shredded
2 c. cooked chicken
1 c. salted cashews
1 can (8 oz) sliced water chestnuts; drained
1 pkg. snow peas (6 oz) thawed
1 can 3 oz chow mein noodles
1/4 c. chopped green onions

In a saucepan combine first 7 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In large bowl combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.

1/2 c. sugar
1 Tbs. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbs. apple cider vinegar
1 Tbs. soy sauce
1 med head of lettuce torn or shredded
2 c. cooked chicken
1 c. salted cashews
1 can (8 oz) sliced water chestnuts; drained
1 pkg. snow peas (6 oz) thawed
1 can 3 oz chow mein noodles
1/4 c. chopped green onions

In a saucepan combine first 7 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In large bowl combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.

Tomatillo Ranch Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

Beef or Pulled Pork Burritos

1 Beef or Pork roast
1 jar salsa
2 cups brown sugar
1 can coke

Brown beef in skillet with small amount of oil on all sides. Place in crock pot and add all other ingredients. Cook on low all day for 6 to 8 hours. Serve with tortillas shells, shredded lettuce, tomatoes, diced green onions, shredded cheese, sour cream, or tomatillo ranch dressing found below. The best!

Tomatillo Ranch Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

11 point weight watcher meal

1 Beef or Pork roast
1 jar salsa
2 cups brown sugar
1 can coke

Brown beef in skillet with small amount of oil on all sides. Place in crock pot and add all other ingredients. Cook on low all day for 6 to 8 hours. Serve with tortillas shells, shredded lettuce, tomatoes, diced green onions, shredded cheese, sour cream, or tomatillo ranch dressing found below. The best!

Tomatillo Ranch Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!

11 point weight watcher meal

Crab Salad

1 box (16 oz) small shell pasta
1 to 2 cups sour cream
1 to 2 cups mayonnaise
1 pkg crab or imitation crab meat
1 tsp. celery seed
2 tsp lemon juice
1/4 cup diced celery
Salt and pepper to taste

Cook shells according to pkg directions. Drain well and rinse with cold water. Combine all other ingredients. Refrigerate and serve cold.

1 box (16 oz) small shell pasta
1 to 2 cups sour cream
1 to 2 cups mayonnaise
1 pkg crab or imitation crab meat
1 tsp. celery seed
2 tsp lemon juice
1/4 cup diced celery
Salt and pepper to taste

Cook shells according to pkg directions. Drain well and rinse with cold water. Combine all other ingredients. Refrigerate and serve cold.

Raspberry Dressing

1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

Green Salad with Raspberry Dressing

Dressing:
1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

Salad:
Use bag of spring mix greens (I prefer spinach)
1 cup grated swiss cheese
Carmelized Almonds (1/2 c. almonds and 1/2 c. sugar melted in frying pan with 2 Tbs butter)
Raspberry's or any fruit in season, such as, mandarine oranges, pears, apples, dried cranberries, or strawberries
1 carton diced mushrooms
1 lrg. Purple onion, chopped

Mix all together and top with above dressing.

Dressing:
1/2 cup olive oil (canola oil is better)
1/2 cup sugar
1/2 cup red wine vinegar
1 clove minced garlic (or to taste)
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. paprika
1 Tbs. raspberry jam (or to taste)

Mix together in mason jar or whatever serving jar you'd like.

Salad:
Use bag of spring mix greens (I prefer spinach)
1 cup grated swiss cheese
Carmelized Almonds (1/2 c. almonds and 1/2 c. sugar melted in frying pan with 2 Tbs butter)
Raspberry's or any fruit in season, such as, mandarine oranges, pears, apples, dried cranberries, or strawberries
1 carton diced mushrooms
1 lrg. Purple onion, chopped

Mix all together and top with above dressing.

Mexican Rice

1 Tbs vegetable oil
1 c. long grain rice
2 1/2 c. cold water
2 tsp. walt
2 tsp. garlic salt or 1 tsp. garlic powder
1 (6 oz) can tomato sauce
1-2 tsp chili powder or to taste.

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to boil. Cover and simmer until rice is tender.

1 Tbs vegetable oil
1 c. long grain rice
2 1/2 c. cold water
2 tsp. walt
2 tsp. garlic salt or 1 tsp. garlic powder
1 (6 oz) can tomato sauce
1-2 tsp chili powder or to taste.

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to boil. Cover and simmer until rice is tender.

Stuffed Bell Peppers

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.

Root Beer

5 lbs sugar
5 lbs dry ice
5 gallons water
Root beer extract

Stir all ingredients in milk can with giant wooden spoon. Kids love to help with this drink.

5 lbs sugar
5 lbs dry ice
5 gallons water
Root beer extract

Stir all ingredients in milk can with giant wooden spoon. Kids love to help with this drink.

Rhubarb Crisp

1 c. flour
1 c. brown sugar
1/2 c. margarine melted
1 c. granulated sugar
1 tsp. vanilla
3/4 c. oatmeal- quick oats, uncooked
1 tsp. cinnamon
4 c. finely cut rhubarb
1 c water
2 Tbs. cornstarch

Combine flour, oatmeal, melted butter, brown sugar and cinnamon. Mix until crubly. Press half of crumbs into greased 8" x 8" pan. Top with rhubarb. Combine granulated sugar, water and vanilla with cornstarch. Cook over low heat until thickened and clear. Pour over crumb mixture. Top with remaining crumbs. Bake at 350 for 1 hour.

1 c. flour
1 c. brown sugar
1/2 c. margarine melted
1 c. granulated sugar
1 tsp. vanilla
3/4 c. oatmeal- quick oats, uncooked
1 tsp. cinnamon
4 c. finely cut rhubarb
1 c water
2 Tbs. cornstarch

Combine flour, oatmeal, melted butter, brown sugar and cinnamon. Mix until crubly. Press half of crumbs into greased 8" x 8" pan. Top with rhubarb. Combine granulated sugar, water and vanilla with cornstarch. Cook over low heat until thickened and clear. Pour over crumb mixture. Top with remaining crumbs. Bake at 350 for 1 hour.

Pink Lemonade Pie

1 can Eagle sweetened condensed milk
1 (6 oz) can frozen lemonade
1 (9 oz) pkg cool whip
1 graham cracker crust

Mix ingredients together; tint to desired shade of pink with food coloring and put into a graham cracker pie crust. Refrigerate until ready to serve.

1 can Eagle sweetened condensed milk
1 (6 oz) can frozen lemonade
1 (9 oz) pkg cool whip
1 graham cracker crust

Mix ingredients together; tint to desired shade of pink with food coloring and put into a graham cracker pie crust. Refrigerate until ready to serve.

Frog-Eye Salad

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

1 c sugar
2 1/2 tsp. salt
2 eggs beaten
3 quarts water
2 Tbs. flour
1 3/4 c pineapple juice
1 Tbs. lemon juice
1 Tbs. cooking oil
1 pkg. (16 oz)Acini de Pepe pasta
3 cans Mandarin oranges drained (11 oz each)
2 cans pineapple chunks drained (20 oz each)
1 can crushed pineapple drained (20 oz, use juice for above)
1 carton cool whip (9 oz)
1 cup mini marshmallows
1 cup coconut

Combine sugar, flour and 1/2 tsp. of salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining salt and oil to a boil. Add Acini de Pepe pasta. Cook at rolling boil until pasta is done per package instructions. Drain pasta and rinse with cold water. Drain thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

Sour Cream Sugar Cookies

2 c. shortening
6 eggs
3 c. sugar.

Cream above ingredients together and then add the following:

2 c. sour cream
2 tsp. baking soda
pinch of salt
2 tsp. vanilla
4 tsp. baking powder
10 c. flour

Use the 10th cup of flour to roll out the dough. Bake at 350 for 5-7 minutes. Frost as desired. Makes 10 dozen.

2 c. shortening
6 eggs
3 c. sugar.

Cream above ingredients together and then add the following:

2 c. sour cream
2 tsp. baking soda
pinch of salt
2 tsp. vanilla
4 tsp. baking powder
10 c. flour

Use the 10th cup of flour to roll out the dough. Bake at 350 for 5-7 minutes. Frost as desired. Makes 10 dozen.

Breadsticks

1 Tbs. yeast
1 c. water, warm
2 1/2 c. flour
2 Tbs. cooking oil
1 tsp. sugar
1 tsp. salt
Parmesan
garlic powder
parsley flakes

Dissolve yeast in water and sugar, leave until bubbly. Stir in flour, oil and salt. Beat about 25 strokes. Cover and let rise 5 min. Roll dough flat, about 1/2" thick. Use pizza cutter and cut into 1/2" to 3/4" strips. Twist when putting strips into greased baking pan. Brush with melted butter and sprinkle with parmesan cheese and garlic powder and parsley flakes. Let rise 15 minutes. Bake at 375 degrees for 15-20 minutes.

1 Tbs. yeast
1 c. water, warm
2 1/2 c. flour
2 Tbs. cooking oil
1 tsp. sugar
1 tsp. salt
Parmesan
garlic powder
parsley flakes

Dissolve yeast in water and sugar, leave until bubbly. Stir in flour, oil and salt. Beat about 25 strokes. Cover and let rise 5 min. Roll dough flat, about 1/2" thick. Use pizza cutter and cut into 1/2" to 3/4" strips. Twist when putting strips into greased baking pan. Brush with melted butter and sprinkle with parmesan cheese and garlic powder and parsley flakes. Let rise 15 minutes. Bake at 375 degrees for 15-20 minutes.

The Best Baked Beans Ever!

2 lrg cans Bush's baked beans
1 lb Jimmy Dean "sage" sausage browned and drained
2 apples, peeled and diced
1/4 cup brown sugar
1 large onion, chopped
1/2 cup BBQ sauce
1 tsp. mustard
1 tsp liquid smoke.
1 cup shredded or cubed cheese

Brown sausage and drain grease. Place all ingredients in crockpot. Cook for 1-2 hours on low. Top with shredded cheese or cubed cheese. A favorite at family gatherings!

2 lrg cans Bush's baked beans
1 lb Jimmy Dean "sage" sausage browned and drained
2 apples, peeled and diced
1/4 cup brown sugar
1 large onion, chopped
1/2 cup BBQ sauce
1 tsp. mustard
1 tsp liquid smoke.
1 cup shredded or cubed cheese

Brown sausage and drain grease. Place all ingredients in crockpot. Cook for 1-2 hours on low. Top with shredded cheese or cubed cheese. A favorite at family gatherings!

Breakfast Burritos

1 bad (16 oz) southern-style hash browns
12 eggs
1 green pepper, diced
1 lrg onion, diced
1/2 lb to 1 lb jimmy dean sausage or may use bacon too.
1/2 lb mushrooms chopped
3 c. shredded cheddar cheese
Salsa (optional)
sour cream (optional)

In a large skillet, fry hash browns according to package directions. Remove and set aside. Brown sausage in large skillet and drain grease. Add mushrooms and onions and peppers to skillet. Add hash browns and eggs cook until eggs are done. Serve on tortillas with salsa and sour cream.

1 bad (16 oz) southern-style hash browns
12 eggs
1 green pepper, diced
1 lrg onion, diced
1/2 lb to 1 lb jimmy dean sausage or may use bacon too.
1/2 lb mushrooms chopped
3 c. shredded cheddar cheese
Salsa (optional)
sour cream (optional)

In a large skillet, fry hash browns according to package directions. Remove and set aside. Brown sausage in large skillet and drain grease. Add mushrooms and onions and peppers to skillet. Add hash browns and eggs cook until eggs are done. Serve on tortillas with salsa and sour cream.

Lemon Pepper Salmon

1 Salmon
1 stick butter and quartered
1 to 2 tsp lemon pepper
2 lemons sliced

Using large piece of aluminum foil place fish in center of foil. Cover fish with lemon pepper generously or to desired taste. Put quartered butter pieces over top. Place lemon slices along top side of fish. Cover with foil and cook on BBQ grill for about 15 minutes or until fish begins to flake. Delicious!

1 Salmon
1 stick butter and quartered
1 to 2 tsp lemon pepper
2 lemons sliced

Using large piece of aluminum foil place fish in center of foil. Cover fish with lemon pepper generously or to desired taste. Put quartered butter pieces over top. Place lemon slices along top side of fish. Cover with foil and cook on BBQ grill for about 15 minutes or until fish begins to flake. Delicious!

Delicious Hot Dogs

6 hot dogs
1 Tbs butter
1/2 c. chopped onion
1 tsp. paprika
1/2 tsp. pepper
4 tsp. sugar
1 tsp. mustard
4 Tbs Worcestershire sauce
1/4 c. Ketchup
4 Tbs vinegar

Melt butter, cook onion until clear. Add other ingredients. Cut 3" slit in each hot dog, and place in a flat baking dish with slit side up. Pour sauce over all. Bake 20 minutes at 350 degrees. Serve on buns with extra sauce.

6 hot dogs
1 Tbs butter
1/2 c. chopped onion
1 tsp. paprika
1/2 tsp. pepper
4 tsp. sugar
1 tsp. mustard
4 Tbs Worcestershire sauce
1/4 c. Ketchup
4 Tbs vinegar

Melt butter, cook onion until clear. Add other ingredients. Cut 3" slit in each hot dog, and place in a flat baking dish with slit side up. Pour sauce over all. Bake 20 minutes at 350 degrees. Serve on buns with extra sauce.

Chicken Crescents

3 oz pkg. cream cheese
1/4 tsp. salt
2 Tbs milk
8 oz can crescent rolls
2 c. cooked chicken or turkey
1/8 tsp pepper
1 c chopped mushrooms
3 Tbs chopped green onion
3/4 c. Italian bread crumbs

Preheat oven to 350. Blend cream cheese and 2 Tbs butter until smooth. Add chicken, salt, pepper, milk, mushrooms and mix well. Separate crescent dough into 4 rectangles. Firmly press perforation in rectangle to seal. Spoon 1/2 c. meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of meat mixture, twist slightly all sections at top. Brush top with melted butter and dip in bread crumbs. Bake on ungreased cookie sheet 20-25 minutes or until golden brown.

3 oz pkg. cream cheese
1/4 tsp. salt
2 Tbs milk
8 oz can crescent rolls
2 c. cooked chicken or turkey
1/8 tsp pepper
1 c chopped mushrooms
3 Tbs chopped green onion
3/4 c. Italian bread crumbs

Preheat oven to 350. Blend cream cheese and 2 Tbs butter until smooth. Add chicken, salt, pepper, milk, mushrooms and mix well. Separate crescent dough into 4 rectangles. Firmly press perforation in rectangle to seal. Spoon 1/2 c. meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of meat mixture, twist slightly all sections at top. Brush top with melted butter and dip in bread crumbs. Bake on ungreased cookie sheet 20-25 minutes or until golden brown.

Drunken Chicken

1 Whole roasting chicken with insides removed
Thyme
Rosemary
Garlic salt or Garlic powder
1 can beer
1 chicken roaster
1 pan to catch all the drippings to keep oven clean.
1/4 cup vegetable oil


Get a chicken roaster for your oven found at any walmart or grocery store. Clean and wash chicken thoroughly. Make sure insides are removed from chicken. Empty half of beer can down the drain (this is because we don't drink). Place beer can on the inside of chicken. Place on roaster and extra pan to catch all the drippings. Generously cover chicken with vegetable oil. Then sprinkle with thyme, rosemary, and garlic seasonings to desired amount. I use a lot of all 3 seasonings! If you need to use twine to keep chicken in place make sure you soak the twine first in water for about 1/2 hour to 1 hour. Cover loosely with foil and put in oven at 350 degrees for 2 to 3 hours depending on size of chicken. The last 30 minutes of cooking remove foil to get a good brown color on skin of chicken. Make sure you read the instructions on cooking time when you buy the chicken to ensure it is properly cooked. You can also check with a thermometer. Poultry should be read around 175 to 185 degrees on the thermometer when done. This is my family's favorite chicken dish!

1 Whole roasting chicken with insides removed
Thyme
Rosemary
Garlic salt or Garlic powder
1 can beer
1 chicken roaster
1 pan to catch all the drippings to keep oven clean.
1/4 cup vegetable oil


Get a chicken roaster for your oven found at any walmart or grocery store. Clean and wash chicken thoroughly. Make sure insides are removed from chicken. Empty half of beer can down the drain (this is because we don't drink). Place beer can on the inside of chicken. Place on roaster and extra pan to catch all the drippings. Generously cover chicken with vegetable oil. Then sprinkle with thyme, rosemary, and garlic seasonings to desired amount. I use a lot of all 3 seasonings! If you need to use twine to keep chicken in place make sure you soak the twine first in water for about 1/2 hour to 1 hour. Cover loosely with foil and put in oven at 350 degrees for 2 to 3 hours depending on size of chicken. The last 30 minutes of cooking remove foil to get a good brown color on skin of chicken. Make sure you read the instructions on cooking time when you buy the chicken to ensure it is properly cooked. You can also check with a thermometer. Poultry should be read around 175 to 185 degrees on the thermometer when done. This is my family's favorite chicken dish!

Funeral Potatoes

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

Garlic Mashed Potatoes

10 lrg. russet potatoes, peeled and quartered
1/2 cup warm milk
1 square margarine or butter
1 pkg. Lipton Herb and Garlic

In a large saucepan, bring potatoes to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain, mash and add warm milk; butter, and Lipton Her and Garlic. Whip. Serve while hot.

10 lrg. russet potatoes, peeled and quartered
1/2 cup warm milk
1 square margarine or butter
1 pkg. Lipton Herb and Garlic

In a large saucepan, bring potatoes to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain, mash and add warm milk; butter, and Lipton Her and Garlic. Whip. Serve while hot.

Mashed Potato Casserole

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.

Pretzel Salad

2 cups crushed pretzels
3/4 cups melted butter
3 Tbsp sugar
1 (8oz) cream cheese, softened
1 cup sugar
1 (9 oz) cool whip
1 (6 oz) strawberry or raspberry jello
1 c. boiling water
1 c. cold water
1 (16 oz) pkg. raspberries or strawberries
1 (15 oz) can crushed pineapple

Mix pretzels, 3 tbsp sugar and butter. Press in oblong pan. Bake at 400 for 5-7 minutes. Mix cream cheese and 1 cup sugar. Fold spread onto pretzel mix. Mix 3 c. boiling water with 6 oz. jello. Add 1 cup cold water to jello mix. Add 1 pkg frozen fruit. let partially set. Pour over cream cheese. Let stand for several hours. Makes large salad and serves about 12.

2 cups crushed pretzels
3/4 cups melted butter
3 Tbsp sugar
1 (8oz) cream cheese, softened
1 cup sugar
1 (9 oz) cool whip
1 (6 oz) strawberry or raspberry jello
1 c. boiling water
1 c. cold water
1 (16 oz) pkg. raspberries or strawberries
1 (15 oz) can crushed pineapple

Mix pretzels, 3 tbsp sugar and butter. Press in oblong pan. Bake at 400 for 5-7 minutes. Mix cream cheese and 1 cup sugar. Fold spread onto pretzel mix. Mix 3 c. boiling water with 6 oz. jello. Add 1 cup cold water to jello mix. Add 1 pkg frozen fruit. let partially set. Pour over cream cheese. Let stand for several hours. Makes large salad and serves about 12.

Italian Pasta Salad

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.