Chocolate Sheet Cake

1/2 Cup Butter
1/2 Cup Shortening
3 Tbs Cocoa
1 Cup Water

Mix together in a pan and bring to a boil, stirring so it doesn't stick on pan.

2 Cups Sugar
1/2 Cup Buttermilk
1 Teas Cinnamon
2 Eggs, beaten
2 Cups Flour
1 Teas Baking Soda
1 Teas Vanilla
Dash of Salt

Pour liquid mixture over flour and sugar which have been sifted together. Mix Well. Add remaining ingredients and mix well. Bake 20 minutes at 375 degrees in greased and floured jelly roll pan (10 by 15 inch). Five minutes before cake is done prepare frosting.

Frosting

1/2 Cup Butter
3 Tbs Cocoa
6 Tbs Milk
4 Cups Powdered Sugar

Melt butter, add cocoa and milk. Bring to a boil. Remove from heat and add 4 cups powdered sugar, 1 teas vanilla. Mix well. Frost cake while hot. If desired, add nuts.

Grandma's Chili

1 1/2 lbs Hamburger
1 Medium Onion
Salt and Pepper to taste
2 Tbsp Chili Powder
2 Cans Stewed Tomatoes, Undrained
2 Cans Pinto Beans, Undrained
2 Cans Kidney Beans, Undrained
1 Tbsp Worcestershire Sauce
1/2 Cup Ketchup
3/4 to 1 Cup Salsa

Brown hamburger, drain. Add onions, salt and pepper to taste. Add rest of ingredients, bring to a boil and simmer for an hour or more.

White Chili

2 cans chicken broth

2 cans garbanzo beans, drained

2 cans butter beans, drained

2 can diced green chili's

2 cups chopped onion (purple or white)

6 cloves of garlic, chopped

2 cups diced cooked chicken

2 cups chopped green pepper

2 T. veg. oil

2 t. oregano

1 t. cumin

1/2 t. red/cayenne pepper

sour cream and grated cheese to put on top

Heat oil on high heat. Saute onion, garlic, green pepper until tender. Stir in rest of ingredients. Cook 25-30 Minutes on medium heat. Chili will be ready when sauce has reduced and beans are soft. Top with cheddar cheese and/or sour cream.

This recipe is perfect for a cold night. Yum!

Cranberry Tea more like Wassail

1 cinnamon stick
1 bag cranberries
12 c. water

Place all items in a pot over medium heat for two hours.

Then in a separate pan combine...

1 c. prepared orange juice
2 c. sugar*
2 c. water

Boil and then add to the cranberry mixture. Stir it all up! Strain before serving.

*I only added one cup of sugar to make it more healthy and I think it tastes great!

Spicy Ranch Cauliflower Salad

1 head of cauliflower cut into bite sized pieces

1 cup of shredded cheese (Mexican blend)
6 slices of bacon cooked crisp and crumbled
1 cup of spicy ranch dressing (Hidden Valley)
You can also add some chopped green onions if you like

Mix it all together and enjoy

Chicken Enchilada Soup

Layer in Crockpot as listed:

4 boneless, skinless chicken breasts on bottom
1 large onion, chopped
1/2 lb shredded cheddar cheese
1 can cream of chicken soup
dash of garlic salt or powder
1/2 to one teaspoon of chili powder
1 small chili or green pepper
pepper to taste
1 can cream of mushroom soup
1 large can tomatoes

Cook on low for 7 to 9 hours. Remove chicken and chop/shred, put back in crock-pot, and stir.
Serve with tortilla chips.

This is so yummy! Enjoy!

Pumpkin Cookies

1 cup butter
1 cup sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
chocolate chips (optional)

Cream butter sugar, pumpkin. Add the egg and combine with the rest of the dry ingredients. Stir in chocolate chips if you want.

375 for fifteen min

You can frost these with cream cheese frosting if you like frosting with pumpkin cookies.

Pumpkin Cake

4 eggs
1 cup oil
2 cups sugar
1 tsp vanilla
2 cups pumpkin
2 ½ c flour
1 tsp soda
2 tsp cinnamon
1 tsp salt

Beat eggs, add wet ingredients and mix well. Mix dry ingredients together and add to wet ingredients mixing well. Spread on large cookie sheet pan. Bake at 350 for 20 to 28 min.

Frosting

4 oz cream cheese
4 TBL butter
Soften and blend the 2 above.

Add:
3-4 cups powdered sugar
3 TBL milk as needed

Mix together and frost when cake is cool.

Hearty Chicken Noodle Soup

Soup:
2 T. chicken stock base
3 C. chicken soup stock (broth)
4 C. chopped vegetables (carrots, celery, potatoes, peas)
3/4 C. chopped onion
2 cans cream of chicken soup plus 2 cans of water
1/4 C. evaporated milk
2 C. cooked and diced chicken
4 C. cooked noodles (apx. 2 C. dry noodles)
Salt and pepper to taste

Roux:
Used to thicken the soup
1/2 C. flour
1/4 C. butter
Blend flour and butter together until crumbly and set aside.

Directions:
Heat soup base, stock, veggies, onion and simmer until veggies are tender. Add cream of chicken soup, 2 cans of water, and evaporated milk. Continue to simmer and add roux to thicken as desired. Add cooked chicken and noodles and cook until warm.

Black Bean Soup

The cold weather is here for some of us and when it is cold there is nothing like a bowl of warm soup. This is so easy and takes only about 10 min of work in the kitchen.

2 cans black beans
2 cans chicken broth
1 tsp. salt
3 cups cooked rice
avacado, sliced
grated cheese
tortilla chips, crushed
sour cream

Blend together the black beans with one of the cans chicken broth. Add mixture, other can of chicken broth, and salt to a large pan. Cook on medium heat. In individual bowls, layer the rice, then the soup, then the other toppings.

Bread Stick Mummy Dogs

I'm going to make these for a Halloween party tonight. I think they look really cute. What kid wouldn't want to eat a Mummy Dog?

Bread Stick Mummy Dogs
1 roll/pkg Pillsbury Bread Stick dough (12 count)
12 hot dogs
1. Preheat oven to 375 degrees F. Unroll all 12 bread sticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin bread stick strips around it). Leave a small space towards the top of the hot dog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Variation:

I found another recipe for this same dish using Rhodes Dinner Rolls.

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24" rope. Wrap one rope around hot dog from bottom up 4 1/2" leaving the top part of the hot dog exposed. Cut a 1 1/2" piece off the second rope and set aside. Wrap the second rope around the hot dog going the opposite direction. Wrap the 1 1/2" piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350 for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Pumpkin Spice Blossoms

I found this on a great recipe blog, http://www.picky-palate.com/
I haven't tried it, but they sound really good. I think you could use a regular chocolate kiss if you can't find the pumpkin flavor. Yum!

Pumpkin Spice Blossoms
1 Spice Cake Mix 18.25 oz
14 oz can Libby’s Pumpkin
½ Cup sanding sugar
1 bag Hershey’s Pumpkin Spice Kisses
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. I immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt. I tried both ways and it melts down if just left at room temperature. Enjoy!
About 36 cookies

Update:

I tried this recipe and I made a few modifications. The cookies turned out good and everyone thought they were yummy. I used regular sugar instead of the sanding sugar and chocolate kisses instead of pumpkin flavor. I thought the dough was too sticky to handle and roll in the sugar, so I just sprinkled some on the top of the dough after it was on the cookie sheet. I used a greased cookie sheet instead of the parchment paper.

Cashew Chicken Casserole

So, I think it's been long enough since I've been a member and not posted a thing so here it comes...
I've not made this myself, but I helped a friend this past week and I intend to use this often as a regular. And, since I observed, I don't have specific amounts of the ingredients, or a picture :).

3-4 chicken breasts
diced onion
diced celery
cashews
1 can Cream of Chicken soup, plus one can water
Chow Mein noodles

Cook and cut up chicken. Add onion, celery, cashews, soup and water. Mix well. Pour into 9x13 pan and top with Chow Mein noodles. Bake, uncovered, at 350 degrees for 20-30 minutes (long enough for the onion and celery to soften as desired). I intend to serve this over rice, although that's not how we ate it at my friend's. Enjoy!
Monica

Peanut Butter & Chocolate Cookie Cups

Ingredients:
3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups peanut butter & chocolate morsels
2 large eggs
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease mini-muffin cups. Beat butter and sugar in small mixer bowl until creamy. Add flour and beat until mixture is evenly moist and crumbly. Roll rounded teaspoon of dough into a ball, press onto bottom and halfway up side of muffic cup. Repeat with remaining dough. Place a couple (5 or so) morsels in each cup.
Beat eggs in medium bowl with whisk. Stir in sweetened condensed milk and vanilla. Spoon into muffin cups, filling almost to the top of each cup. Bake for 15 minutes. Remove from oven to wire rack. Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with morsels. (they will soften and retain their shape.) Cool completely in pan on wire rack. With tip of knife, release cookies from cups.

Manicotti

Ingredients:
16 oz. Ricotta cheese
2 cups shredded mozzarella cheese
1 egg
1 Tbsp parsley (or add spinach)
2 tbsp Parmesan Cheese
Salt & Pepper
8 oz. pkg manicotti shells
1 bottle favorite spaghetti sauce


In large bowl, mix first 6 ingredients, only using 1/2 the mozarella. Cook manicotti shells, rinse with cool water and drain. Fill manicotti shells with mixture. Place in 9x13 inch dish. Pour spaghetti sauce over; cover with remaining mozzarella cheese. Bake at 375 degrees for 20 - 30 minutes.

(I made this for dinner last night and it was really easy and I thought it was good. Sorry, I forgot to take a picture.)

Zucchini Parmesan

The garden is coming on and you probably have lots of zucchini like me. So I found a new recipe:

Zucchini Parmesan
From Cooking Light

1 pound zucchini, cut lenghtwise into 1/4-inch-thick slices
6 garlic cloves, peeled
Olive oil-flavored cooking spray
1/2 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup 2% reduced-fat milk
1/2 cup fat-free ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon salt

Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet; mince. Set zucchini aside. Combine the garlic, breadcrumbs, and parmesan cheese; set aside. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a bowl; set aside.
Preheat oven to 400º.

Spread 1/2 cup milk misture in bottom of an 11x7-inch baking dish coated with cooking spray. Arrance zucchini slices over milk mixture to cover the bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with the tomato mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400º for 45 minutes or until bubbly and brown.

Yield: 6 servings

CALORIES 135 (31% from fat); FAT 4.6g (sat 1.8g,mono 1.8g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 45mg; CALCIUM 176mg; CARBOHYDRATE 15.4g; SODIUM 486mg; PROTEIN 9.8g; FIBER 0.9g

Rolled Fondant Icing

So did anyone know that you could make little people out of edible icing? Although, I wouldn't recommend eating it since it's only ingredients are raw egg and two forms of sugar.

2 tbsp. corn syrup

1Lb. 2 oz. confectioner' sugar (powered sugar)

1 egg white

Place the confectioner's sugar in a bowl. Make a well in the center. Pour the corn syrup and egg white into the well and stir using a wooden spoon. Finish mixing everything together by hand. The icing should feel silky and smooth (although I had to add a lot more powdered sugar for mine to feel silky and smooth). Double wrap until required in two food bags. It will harden when exposed to air. Use within a week.

Blackberry Cobbler

12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons
1 1/2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk at room temperature
1 teaspoon pure vanilla extract
3 cups fresh or frozen unsweetened whole blackberries (if frozen, thawed and well drained)

Preheat oven to 350 degrees. Place butter in 9-by-13-inch baking dish and put in the oven to melt. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in milk and vanilla until combined. Remove the hot baking dish from the oven and immediately pour batter into it. Spoon blackberries evenly over batter. Return hot dish to oven and bake 40 to 45 minutes. Remove to a wire rack and cool. Serve warm or at room temperature.


Makes 6 to 8 servings.


Source: Debbi Fields' Great American Desserts, published in Salt Lake Tribune, July 16, 2008

This is really yummy. I used frozen fruit, a raspberry, blueberry and blackberry mixture. It was a little buttery for my taste and so I would probably just use 1 cube (8T.) next time. Can be served with ice cream or cool whip on top, but it is good without it.

Pistachio Pudding

16 oz cottage cheese

20 oz can crushed pineapple

small box pistachio pudding

8 oz cool whip

Mix cottage cheese, dry pudding mix, and crushed pineapple with juice* and stir until blended together. Fold in cool whip until mixed well. Refrigerate for several hours or overnight.

*If desired, you can drain off about 1/4 c. of the pineapple juice before you add it to the other ingredients to make the recipe thicker.

This is a Taylor family favorite and we almost always take it with us to family parties.

The ingredients sound like a weird combination, but it tastes really good!

Cream Cilantro Salad Dressing

3 fresh tomatillos, cut into quarters
1 package ranch buttermilk dressing mix
1 C. mayonnaise*
1/2 C. buttermilk
1 C. fresh cilantro
2 cloves crushed garlic
1/4 t. crushed cayenne pepper

*For a thicker dressing, reduce mayo to 1/2 C. and add 1/2 C. sour cream

Combine all ingredients in a blender and refrigerate at least one hour.

This is a copycat recipe of Cafe Rio's dressing. It was in the Salt Lake Tribune food section on Wednesday. I haven't tried it, but it sounds good.

Juniors New York Style Cheesecake

When we go to New York we go to Juniors for the cheesecake. It is so delicious. Last time I was there I bought the cookbook. Plain New York Style Cheesecake is the first one I have tried. It turned out great.

Juniors shortbread crust:
1 cup all purpose flour
1 TBL cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
2 extra-large egg yolks
2 teaspoons pure vanilla extract

1. Preheat the oven to 350 F and generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up te sides. Mix flour, cornstarch and salt together.

2. In a medium-sized bowl, beat the butter and sugar together with an electric mixer on high until creamy. Add the eggyolks and vanilla and beat until disappears and dough forms. Work the dough with your hands until it comes together in a ball. Chill about 30 minutes if you have the time.

3. Flour your hands, then place the dough in the center of the pan and begin pressing with the heels of your hands from the center outward toward the edges, working in a circular motion around the pan and up the sides. Keep pressing until the crust is flat on the bottom and stands u about 1 1/2 inches on the sides. Pinch the edge between your two index finger to give a fluted effect. Prick the crust in several places with a dinner fork (this lest the crust bake more evenly without rising up from the pan).

4. Bake the crust just until its set and golden (do not overbake!), about 15 minutes. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter.


Cheesecake:
Four 8 ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 Tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream


1. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.

3. Increase the mixer speed to medium and best in the remaining 1 1/3 cups sugar, then the vanilla, Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful no to overmix! Gently spoon the batter over the crust.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don't move it). Then leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completly cold, preferably overnight or for at least 4 hours.

Makes one 9 inch cheesecake, about 2/12 inches high.
http://www.juniorscheesecake.com/

Chicken Curry

Ingredients:

1/4 cup plus 2 tbsp. butter
1 medium chopped onion
1 Tbsp curry powder
1/4 cup plus 2 Tbsp. flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. grated (or ground) ginger
2 cups chicken broth
2 cups milk
4 cups cooked chicken (boiled)
lemon juice


Saute onion and curry in butter, blend in flour and seasoning. Stir over low heat until smooth. Gradually stir in broth and milk. Boil 1 minute stirring constantly. Add chicken and a squirt or two of lemon juice. Serve over rice.


Variations: I usually add in potato chunks, carrot chunks, and coconut. Add one or all!

Taco Salad Tacos

(These are really good and a twist on the original!)

Ingredients:
flour tortillas
Chili powder
1 lb. ground beef
1 cup chopped carrots
1/2 cup salsa
2 Tbsp. mayonnaise
4 cups salad greens (I use baby spinach)
1 tomato
1/2 cup shredded cheese
1/4 cup cilantro (optional)


Pre-heat oven to 425 degrees. Crumple sheets of tinfoil to make 3 inch balls. (as many as tacos as you are making. - I made four balls and did two sets of four.) Place 1 tortilla on top of each ball. Spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes or until tortiallas are golden brown. (Tortillas will drape over balls as they bake.)

Meanwhile, brown meat with carrots and remaining 2 1/2 tsp. chili powder in large skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa. Cook 2 minutes or until heated through, stirring occasionally.

Mix mayo and remaining 2 Tbsp. salsa in large bowl.

Put meat in tortillas, add salad greens, tomatos, mayo/salsa spread. Top with cheese, cilantro and any other toppings.

Family Reunion Salad a.k.a. Frog Eye Salad

1 package (16 oz) a cini de peppe macaroni
1 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice (reserved from tidbits and crushed)
2 eggs, beaten
1 tablespoon lemon juice
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple tidbits or chunks, drained, reserve juice
1 can (20 oz) crushed pineapple, drained
2 cups miniature marshmallows
1 cup shredded coconut
1 carton (9 oz) Cool Whip

Cook macaroni according to package directions, rinse in colander and cool. In sauce pan, combine sugar, flour and salt. Add pineapple juice and eggs. Cook, stirring, until mixture thickens. Add lemon juice. Cool. Put macaroni in large bowl, top with thickened juice mixture. Add mandarin oranges, pineapple, marshmallows, and coconut. Fold in Cool Whip. Cover and refrigerate overnight. Serves 18-20.

This makes a HUGE bowl of salad and is perfect for a summer potluck.
Recipe from Donna Lou Morgan who was the Salt Lake Tribune Food Editor and a very close friend of my Grandma Farmer.

Devil's Food Surprise Cookies

Devils Food Cake Mix
2 eggs
1/3 cup oil
"Rollos" candy

Mix cake mix, eggs and oil. Place about 1 teaspoon of mixture in hand and flatten, place one rollo in the center and roll into ball. Place on an ungreased cookie sheet.

Bake7-10 minutes at 350 degrees.
Sprinkle with powdered sugar after baking.

Makes about 3 dozen cookies.

These are so yummy! It looks like a regular chocolate cookie and then you take a bite and there is carmel in the middle!

Crepes

Ingredients:

1 1/2 Cups milk

3 eggs

2 tablespoons vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, eggs and vanilla. Stir in the flour, sugar, salt and melted butter until well blended

Heat a pan over medium heat until hot. Spray with cooking spray. Pour 1/2 cup batter into the pan and tip to spread the4 batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until olightly browned on the other side. Repeat with remaining batter.

I usually put jam on my crepes and roll them like a burrito. Very good.

Sausage-Fruit Kabobs

I found this recipe on Better Homes and Gardens' site and thought it sounded good so I am going to try it.

Start to finish: 20 minutes

Ingredients

3 Tbsp. spicy brown or Dijon-style mustard

3 Tbsp. honey

12 oz. cooked smoked sausage, bias cut in 1/2 inch slices

1 apple, cored and cut in 1/2 wedges

1 medium zucchini, halved and cut in 1/4-inch slices

6 oz. crusty bread, cut into 1-inch pieces

Directions

1. Preheat boiler. In bowl stir mustard into honey.

2.On four 12-inch skewers alternately thread sausage, apples and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Broil 4 to 5 inches from heat for 4 minutes.

3. Meanwhile, thread bread on four 12-inch skewers, lightly brush with olive oil. Add bread skewers to broiler; turn sausage skewers. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard. Makes 4 servings.

Turkey & Cheese melt

This is super easy to make and really good! It has turned into one of Ramie's favorites!

Ingredients

Pizza dough (I used Pillsbury in the blue can)

lunch mean (turkey or ham or both)

1 1/2 cup Mayonaise or Miracle Whip

Shredded Cheese

egg

parmesean cheese

Heat oven to 350 degrees

On a floured surface, roll out pizza dough to make a rectangle.

Lay out lunch meat all over the dough

Mix the mayonaise with a good amount of shredded cheese

Spread mayo/cheese mix over the lunch meat

put a little water on edges of pizza dough so it will stick together nicely

Fold into thirds

Place the side with seams down on a very lightly greased pan

cut three slits in top of loaf

brush a little of the egg over loaf

Sprinkle with parmesean cheese

Cook for 35 minutes and let sit for 5 minutes before you cut it up.

Chicken Broccoli Cheese Soup

Combine the following ingredients together in a large pot and boil until vegtables are tender:

10 cups hot water
12 chicken bullion cubes
3 large carrots (peeled and chopped)
3 stalks celery (chopped)
1 onion (finely chopped)
1 pkg. frozen chopped broccoli


In separate pan (on medium-low heat)

Melt one cup butter
Slowly add one cup flour and one cup milk (stir constantly while adding)
Add one bottle (16 oz.) cheese Whiz

Continue stirring until smooth
Add mixture to large pot and stir until all blended in. (You can add more water if your consistancy is too thick.)

Add 2 cups cooked chopped chicken, stir in

Salt and Pepper to taste.

(I got this recipe from my good friend Luana while I lived in Louisville. She is an amazing cook and I love this soup!)

Banana Bread

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 cup mashed ripe bananas (about 3 medium bananas)
2 eggs
2 1/4 cups flout
1 1/2 tsp. Baking Powder
1/2 tsp. baking soda
1 cup chopped walnuts (optional)


Pre-heat oven to 350 degrees. Beat cream cheese, butter and sugar with electic mixer on medium until well blended. Add bananas and eggs. Mix well. Add combined dry ingredients; mix just until moistened. Stir in walnuts.

Pour into greased and floured 9x5 loaf pan.

Bake one hour 10 minutes or until toothipick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack. Cool completely before slicing to store.

Slow Cooker Beef Stroganoff

1 pound stew meat
1 can (10.75 oz) condensed cream of mushroom
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
egg noodles

1. In a slow cooker, combine meat, soup, onion, water and Worcestershire sauce.
2. Cook on low setting 6-8 hours or high 4-5 hours
3. Stir in cream cheese just before serving.
4. Serve over egg noodles.


I found this on www.recipequeens.blogspot.com and it is a good recipe. The meat was very tender. The cream cheese is a substitute to adding the traditional sour cream, but I think next time I will use sour cream instead of cream cheese. I like my sauce to be a little thinner and I think the sour cream would help, or I might try adding a little extra water at the start, or some milk right before serving.

Weeknight Lasagna Toss

From: http://www.kraftfoods.com/

Prep Time:5 min
Total Time:28 min
Makes:4 servings, 2 cups each

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.
COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

Kraft Kitchens Tips
Jazz It Up
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.

Substitute
Substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

I made this on Friday night and it was pretty good. It tasted like lasagna without all the work. I left out the the green peppers and added a little extra shredded Mozzarella Cheese. This makes a big pan of lasagna, and I would say serves 5-6 not 4 people. I bought regular lasagna noodles and just added the extra water and cooked a little longer. I think adding the Ricotta Cheese would also be good.

Enjoy!
-Michelle

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour


In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Orange Roll Option

1 recipe dough for Lion House Dinner Rolls
½ cup butter, melted
Zest from two oranges
¼ cup sugar
1 recipe Orange Icing (see below)


After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Icing
1 ½ cups powdered sugar
2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half


Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.