If Pam Can Cook

Mexican Hot Chocolate Cookies

2011-11-06T23:02:00.000-08:00

1/4 C sugar
1/4 tsp. ground cinnamon
1/2 butter
1 tablet Mexican hot chocolate drink mix (I use Abuelita)
1 pouch sugar cookie mix
1 egg
1 C miniature semisweet chocolate chips

Heat oven to 375 degrees. In small bowl, mix sugar and cinnamon; set aside.
In saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
Place cookie mix in large bowl. Stir in melted butter mixture and egg until soft dough forms. Stir in chocolate chips.
Shape dough into 1-inch balls; roll in cinnamon sugar; place on cookie sheet.
Bake 10-12 minutes or until set. Cool and place in covered container.

Pumpkin Spice Fruit Dip

2010-11-15T11:35:00.000-08:00

1 pkg. (8 oz) Cream Cheese, softened
2 C Confectioners Sugar
1 can (15 oz) pumpkin puree
3 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 tsp. ground ginger

In a large mixing bowl combine the cream cheese and sugar, and beat until smooth. Gradually add the pumpkin, spices and vanilla, and beat until smooth. Serve with cut up apple slices or other fruit. Refrigerate leftovers. Makes about 3 1/2 C.

Pumpkin Spice Pancakes

2010-11-11T05:15:00.000-08:00

Recipe originally from Annie's Eats

1 1/4 C flour
2 TBSP. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of ground ginger
dash of ground cloves
1 C milk
1/2 C pumpkin puree
1 egg
2 TBSP. vegetable oil or melted butter

In a mixing bowl, combine flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together milk, pumpkin puree, egg and oil/melted butter. Add these ingredients to dry ingredients and whisk together. The batter might be a little lumpy.
Cook batter as you would normal pancake batter, using about 1/3 C scoop for each pancake. Let small bubbles form on top of pancake, then flip and cook a few minutes longer.

Pumpkin Cream Cheese Muffins

2010-11-11T05:05:00.000-08:00

Recipe originally from Annie's Eats.

For filling:
8 oz. cream cheese, softened
1 C. confectioner's sugar

For muffins:
3 C. flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 TBSP plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C sugar
2 C pumpkin puree
1 1/4 C. vegetable oil

For topping:
1/2 C sugar
5 TBSP flour
1 1/2 tsp. ground cinnamon
4 TBSP cold butter, cut into pieces

To make filling: combine cream cheese and confectioner's sugar in a bowl and mix until smooth and well blended. Place mixture on a piece of saran wrap and shape into a log about 1 1/2 inches in diameter. Wrap tightly, and then reinforce with tin foil. Transfer to freezer to chill, for at least 2 hours.

To make muffin mix: preheat oven to 350 degrees. Line muffin pan with paper liners. In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. Whisk to blend. In the bowl of an electric mixer, combine eggs, sugar, pumpkin puree and oil. Mix until well blended. Add in the dry ingredients, mixing just until incorporated.

To make topping: combine sugar, flour and cinnamon in a small bowl, whisk to blend. Add in butter pieces and cut into the dry ingredients using a pastry blender or two forks. Cut until mixture is coarse and crumbly. Place in refrigerator until ready to use.

To assemble muffins: fill each muffin liner with a small amount of muffin mix, just enough to cover bottom of liner (I used a heaping TBSP full), around 1-2 TBSP. Slice the log of cream cheese into 24 pieces. Place one slice in each of the muffin liners. Divide remaining batter among the muffin cups, making sure to cover the cream cheese. Sprinkle desired amount of topping over each of the muffins.

Bake for 20-25 minutes. Cool on a wire rack completely.

Pumpkin Butterscotch Cookies

2010-10-08T09:24:00.000-07:00

Original recipe by Annie's Eats.

2 C flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 C sugar
1/2 C vegetable or canola oil
1 C pumpkin puree
1 tsp. vanilla
1 C butterscotch chips

Preheat oven to 325 degrees. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon. Whisk to blend, then set aside. Using a large mixer and another bowl, combine the eggs and sugar; beat until smooth and light in color. Blend in the oil, pumpkin and vanilla until well combined. Add dry ingredients until mixed well. Fold in butterscotch chips.

Drop by spoonfuls onto cookie sheet (I sprayed mine with cooking spray). Bake about 14-16 minutes, then allow to cool 5-10 minutes before transferring to wire rack. Keep in an airtight container.

Oatmeal Cranberry White Chocolate Chip Cookies

2010-08-30T11:36:00.000-07:00

2/3 C. butter
2/3 C. brown sugar
2 eggs
1 1/2 C old-fashioned oats
1 1/2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 C dried cranberries (Craisins)
2/3 C. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter and brown sugar together until light and fluffy. Add eggs, mixing well. Combine oats, baking soda, flour and salt in a separate bowl. Add to butter mixture slowly, mixing well. Stir in dried cranberries and white chocolate chips. Drop by rounded teaspoonful onto cookie sheet. Bake for 10-12 minutes, then cool on wire rack. Makes 2 1/2 - 3 dozen.

Sloppy Joes

2010-07-27T19:48:00.000-07:00

This recipe originally from "Too Busy To Cook" Cookbook.

1 C chopped onion
1 can (8 oz.) tomato sauce
1 can Chicken Gumbo Soup
1/4 C ketchup
1 TBSP. Worchestershire sauce
1/2 TBSP. mustard
2 1/2 C cooked ground beef
1/4 C green pepper (optional)

Mix everything together in large pan. Cook till hot all the way through. Serve on hamburger buns.
***This is also a freezer recipe!!!***

Creamy Taco Mac

2010-07-09T11:16:00.001-07:00

Recipe originally from Annie's Eats.

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Banana Oatmeal and Peanut Butter Muffins

2010-07-09T11:13:00.000-07:00

Recipe originally from Annie's Eats.

Yield: about 18 muffins
Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk

Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.

Source: adapted from Baking Bites

Italian Mac and Cheese

2010-06-21T08:39:00.000-07:00

2 TBSP. butter

2 TBSP. flour

2 1/2 C milk

3/4 tsp. salt

1/4 tsp. crushed red pepper flakes

2 C Italian Blend shredded cheese

8 oz. (2 C dry) cooked macaroni noodles (or any other pasta noodles)

1 C Italian breadcrumbs

1 TBSP. olive oil

Melt butter in large saucepan. Add flour, cook and stir 1 minute. Add milk, salt and pepper flakes. Bring to a boil, stirring frequently. Reduce heat, simmer 2 minutes or until sauce thickens. Stir in 1 1/2 C cheese until melted. Stir in cooked macaroni, transfer to 8 or 9 inch baking dish.

Toss breadcrumbs with remaining cheese and olive oil. Sprinkle over mac and cheese. Bake at 375 degrees for 20-25 minutes or until topping is golden brown.

Salsa Chicken Salad

2010-06-21T08:31:00.000-07:00

Makes about 4 dinner salads.

4 chicken breasts

torn salad greens of your choice

1 C frozen corn, thawed (or canned corn)

1 C black beans

1 C mexican-style cheese

1 C crushed tortillas

1/2 C salsa

1/4 C ranch dressing, plus some for topping

Preheat grill. Marinate chicken in ranch dressing for about 10 minutes. Grill chicken about 6 minutes on each side, or until cooked through. Slice chicken into strips.

Divide salad greens among 4 plates. Add chicken, and top with the corn, black beans, cheese, tortillas, salsa and some ranch dressing.

Mozzarella Burgers

2010-06-21T08:25:00.000-07:00

1 lb. lean ground beef

1/2 - 3/4 C. shredded mozzarella cheese

1/2 C. bread crumbs

1/4 C. Barbeque sauce

4 hamburger buns

Preheat grill. Mix ground beef, 2-3 TBSP of the Barbeque sauce, cheese and bread crumbs. Use hands to knead together. Shape into 4 hamburger patties.

Grill, around 8 minutes on each side, or until cooked through, spreading remaining barbeque sauce on during last few minutes of grilling.

Also very tasty: try adding sauteed mushrooms as a topping for the burger.

Fruit Pizza

2010-04-22T10:32:00.000-07:00

This recipe originally from Kim Harker.

Crust:

1/2 C butter

1 egg

1 tsp. cream of tartar.

3/4 C. sugar

1/2 tsp. soda

1 3/4 C flour

Cream butter, sugar and egg. Add dry ingredients and pat onto a pizza pan. Bake at 350 degrees for 10-12 minutes. Cool completely.

Topping:

1 (8 oz) pkg. cream cheese

2 TBSP. pineapple juice

1/2 C powdered sugar

Mix until smooth and easy to spread. Spread over cooled crust and top with fresh fruit like, blueberries, strawberries, pineapple, kiwi. You can also top with pie filling.

Pizza Casserole

2010-03-11T04:36:00.000-08:00

2 Cups uncooked Rotini pasta

1 1/2 to 2 pounds ground beef

1/2 medium onion, chopped

salt and pepper to taste

1 (15 oz) can pizza sauce

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

1/2 tsp sugar

1/2 tsp garlic salt

1/2 tsp oregano

2 Cups shredded mozzarella cheese

20-30 slices of pepperoni

Preheat oven to 350 degrees. Cook pasta according to package; drain and set aside.

Ground up beef and brown with onion until beef is cooked through. Drain fat, then season beef with salt and pepper.

Combine pasta, pizza sauce, tomato sauce, tomato paste, sugar, garlic salt and oregano in large bowl, or in the pot the pasta was cooked in. Add beef mixture and stir until well blended.

Place half of mixture in casserole dish, top with 1/2 of the cheese and 1/2 of the pepperoni. Repeat layers. Bake 25-30 minutes, or until heated through and cheese is melted.

Oreo Balls

2010-02-04T11:46:00.001-08:00

This recipe originally from Sharon Thornblad.

1 pkg. Oreo cookies

1 pkg. cream cheese, softened

16 oz. white baking chocolate

Smash entire oreo package. Combine this with cream cheese; use hand mixer. Form dough into small balls (using a melon baller helps) and place on wax paper. Place in fridge or freezer until hard.

Melt chocolate, and dip frozen balls, covering completely. Place those back in the fridge until hard. Store in fridge.

*** I could not get white baking chocolate, so I used white chocolate chips for some. I also used regular milk chocolate baking chocolate for others.

Crockpot Stroganoff

2010-01-21T04:51:00.000-08:00

Recipe originally from Karen Berthelson.

1 lb stew meat

1/2 C. chopped onion

2 cans cream of mushroom soup

1 C. mushrooms, sliced

1/4 tsp. pepper

1 C. sour cream

In crockpot, combine beef, onions, soup, mushrooms and pepper. Cover and cook on low for 8-10 hours or until meat is tender. Stir sour cream into mixture before serving. Cook egg noodles or rice to serve with.

*** If you are in a hurry, you can cook it all in a skillet, as long as the meat is already cooked.

Ranch Chicken and Rice

2009-11-25T05:41:00.000-08:00

Recipe from Lori Litanski.

6 chicken breasts

1 envelope ranch dressing mix

1 (8 oz.) package cream cheese

1-2 cans cream of mushroom soup

Place chicken in crockpot. Mix ingredients and pour over chicken. Cook on high for 4-5 hours. Serve over rice.

***I altered this slightly: I used 1 can of cream of mushroom and 1 can of Cream of Chicken with mushrooms. I cooked the chicken from frozen for about 3 hours, or until cooked through. Then I combined all the other ingredients in the warm crockpot and stirred until smooth. I then shredded the chicken and mixed with the sauce, then cooked another hour. I served it over rice.

Chocolate Peppermint Cookies

2009-11-23T11:33:00.000-08:00

4 oz. semi-sweet chocolate, broken up

1/2 C butter

1 C sugar

2 eggs

1 3/4 C flour

1/4 tsp. salt

2 TBSP. cocoa powder

1 tsp. mint extract

4 oz. white chocolate, broken up

1/2 tsp. vegetable oil

1/3 C crushed candy canes

Heat oven to 325 degrees. Spray two large baking sheets.

Place chocolate in microwave-safe bowl. Heat for one minute, then stir until smooth. Let cool for 5 minutes.

Beat butter and sugar in large bowl until blended. Beat in cooled chocolate. Add eggs and beat until smooth. Stir in flour, salt and cocoa powder until soft dough forms. Beat in mint extract.

Drop dough by rounded spoonfuls onto baking sheets. Bake for 16-18 minutes or until dry on top. Cool on wire racks.

While cookies are cooling, combine white chocolate and oil in glass bowl. Microwave for 30 seconds, stir, then microwave another 30 seconds. Stir until smooth. Spoon 1 tsp. white chocolate onto each cookie, then top each with 1/2 tsp. of crushed candies. Let stand to harden about 30 minutes. Store in an airtight container. Makes about 30 cookies.

Peanut Butter No Bake Cookies

2009-11-23T11:30:00.001-08:00

Recipe from Mandie Peterson.

2 C sugar

1 cube butter

1/8 tsp. salt

1/2 C milk

1 C peanut butter

1 tsp. vanilla

3 C oatmeal

Bring sugar, butter, salt and milk to a boil; boil hard for one minute. Add peanut butter and vanilla and stir until smooth. Add oatmeal and mix together. Drop by spoonfuls onto wax paper to cool.

Chili Egg Puff

2009-11-23T11:27:00.001-08:00

Recipe from Sue Hodson.

10 eggs

1/2 C flour

1/2 tsp. salt

1 tsp. baking powder

1 small can chopped green chiles

1 small carton cottage cheese

1/2 C margarine

Optional: green onions, bacon, sausage

Mix all these ingredients, then add 1 lb. shredded cheddar cheese. Pour into 9x13 pan. Bake for 45 minutes at 350 degrees, or until toothpick comes out clean.

Spicy Breakfast Casserole With Hashbrowns

2009-11-23T11:20:00.000-08:00

Recipe from Sue Hodson.

3 C frozen, diced hash browns, thawed

1/2 C frozen, whole kernel corn, thawed

1/4 C chopped roasted red bell peppers

1 can chopped green chiles, undrained

1 1/2 C shredded colby-monterey jack cheese

10 eggs

1/2 C small curd cottage cheese

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1/2 C -1 C chopped onions

Heat oven to 350 degrees. Spray baking dish (9x13). Layer potatoes, corn, bell peppers, chiles, and 1 C cheese. In bowl, beat eggs, cottage cheese, oregano and garlic with whisk. pour over potatoes. Sprinkle with onions and remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake another 30 minutes.

Harvest Pumpkin Dip

2009-11-02T05:32:00.000-08:00

1 pkg (8 oz) cream cheese, softened

2 C powdered sugar

1 can (15 oz) solid-pack pumpkin

3 tsp. pumpkin pie spice

1 tsp. vanilla

1/2 tsp. ground ginger

In large mixing bowl, beat the cream cheese and powdered sugar. Gradually add the pumpkin, pie spice, vanilla and ginger. Beat until smooth. Refrigerate till ready to serve. Serve as a dip for apples, pears, wafer cookies and gingerbread cookies.

Cheesy Rice and Corn Casserole

2009-10-25T08:19:00.000-07:00

1/2 C Chive and Onion cream cheese

1 egg, lightly beaten

2 C cooked white rice

1 can corn with red and green bell peppers

1 C mexican style cheese

2 TBSP cilantro

Preheat oven to 375 degrees. Mix cream cheese and egg in large bowl until well blended. Stir in rice, corn, 3/4 C of shredded cheese and cilantro.

Pour mixture into greased baking dish. Sprinkle with remaining cheese.

Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Roasted Carrots

2009-10-25T08:16:00.001-07:00

1 lb. carrots

6 TBSP. Italian Dressing

Preheat oven to 450 degrees. Cut carrots into thick slices. Place in foil lined shallow baking dish. Toss with 2 TBSP of the dressing. Cover with foil and bake for 20 minutes.

Remove foil, bake an additional 20-25 minutes, or until crisp-tender, stirring occasionally. Toss with the remaining 4 TBSP. dressing before serving.

Baked Pasta and Sausage

2009-10-25T08:06:00.000-07:00

1 pound rotini or penne pasta

3/4 pound italian sausage

2 sweet red peppers (I use the precut peppers, already packed in jars)

1 large onion

1 TBSP. olive oil

1 jar marinara sauce

2 cups Italian blend cheese

Heat oven to 450 degrees. Cook pasta according to package. Drain.

While pasta is cooking, cut sausage into 1/2 inch slices. chop onions and add to peppers, to make a total of 4 cups. Heat olive oil in large skillet and add sausage, peppers and onions. Cook 10 minutes or until onions are tender and sausage is cooked through. Add sausage and bring to simmer. Stir in drained pasta and 1 C of the cheese.

Pour mixture into casserole dish, sprinkle remaining cheese over mixture. Bake for 8 minutes or until cheese starts to bubble.

Sweet Potato Casserole

2009-10-25T08:03:00.000-07:00

Recipe originally from Sue Hodson.

3 C mashed sweet potato or yam

1 C sugar

1/2 C butter

2 eggs

1 tsp. vanilla

1/3 C milk

Combine these and place in casserole dish.

Topping:

1/2 C brown sugar

1/4 C flour

2-3 TBSP butter

1/2 C chopped walnuts (optional)

Cut butter into flour and sugar until pea-sized. Add nuts, sprinkle on potato mix.

Bake at 350 degrees for 25 minutes.

Ronnie's Tastey Dip

2009-10-25T07:59:00.000-07:00

Recipe originally from Ronnie Lee.

1 lb. ground beef

1 lb. sausage

1 packet taco seasoning

1 jar cheese sauce

1 jar salsa

1 can cheddar cheese sauce

Brown meat with taco seasoning. Drain and put into crockpot. Add cheese sauces and salsa. Simmer for 2-3 hours. Serve as a chip dip, topping for baked potatoes or bread dip.

Light Brown Glaze (for Pumpkin Cookies)

2009-10-25T07:53:00.000-07:00

1/4 C butter

2 C powdered sugar

1 tsp vanilla

1-2 TBSP milk

Heat butter in pan on medium heat until delicate brown. Stir in powdered sugar and vanilla. Stir until smooth. Glaze Pumpkin Cookies.

Pumpkin Cookies

2009-10-25T07:46:00.000-07:00

Recipe originally from the Farr Family.

1 C sugar

1 C canned pumpkin

1/2 C shortening

1 TBSP. grated orange peel

2 C flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 C chocolate chips

Heat oven to 375 degrees. Mix sugar, pumpkin, shortening and orange peel. Stir in flour. baking powder and soda, cinnamon and salt. Stir in chocolate chips.

Drop dough by spoonfuls onto cookie sheet. Bake until light brown, about 8-10 minutes. Remove from cookie sheet and cool. Spread with Light Brown Glaze, optional.

No Bake Cookies

2009-10-25T07:43:00.000-07:00

2 C sugar

1/2 C margarine

1/2 C milk

3 TBSP. cocoa

3 C quick oatmeal

1 C nuts (optional)

1 C coconut (optional)

1 heaping TBSP. peanut butter

Combine sugar, margarine, milk, cocoa and peanut butter, bring to a boil for 30 seconds. Add vanilla and chocolate mixture to oats, coconut and nuts. Drop onto wax paper by spoonfuls to cool.

Rolo Pretzels

2009-10-25T07:07:00.000-07:00

1 bag pretzels (any shape except the stick pretzels will work)

1 bag Rolo candies

Place pretzels on cookie sheet. Place one Rolo in center of each pretzel. Bake at 250 degrees for no longer then 5 minutes. Allow to cool.

Chocolate Chip Pumpkin Bread

2009-10-25T07:02:00.000-07:00

2 C sugar

2 C canned pumpkin

1/2 C canola oil

1/2 C fat free vanilla pudding

4 large egg whites

3 C flour

2 tsp cinnamon

1 1/4 tsp baking soda

1 C chocolate chips

cooking spray

Preheat oven to 350 degrees. Combine first 5 ingredients in large bowl with whisk. Spoon flour into measuring cup, level with knife. Combine flour, cinnamon, salt and soda. Add to pumpkin mixture, just until moist. Stir in chocolate chips. Spoon batter into 2 loaf pans coated with cooking spray. Bake for 1 hour and 15 minutes. Cool for about 10 minutes, then remove from pans.

Baked Pumpkin Seeds

2009-10-25T05:45:00.000-07:00

Recipe originally from Becki Jones.

2 C fresh pumpkin seeds

1 1/2 TBSP melted butter

1/2 tsp. worchestershire sauce

1 1/4 tsp. salt

Mix all together, lay flat on a cookie sheet and bake at 250 degrees for 2 hours, stirring occasionally.

Swedish Meatballs with Noodles

2009-10-25T05:18:00.000-07:00

Recipe originally from Sue Hodson

2 jars Alfredo Mushroom sauce

1 can cream of chicken and mushroom soup

30-40 swedish meatballs (I use the frozen, Italian flavor)

1 pt. half and half

salt and pepper to taste

parsley to taste

Heat all ingredients through over medium heat. Serve over cooked egg noodles or rice.

Mom's Easy Chocolate Fudge

2009-10-25T05:12:00.000-07:00

Recipe originally from Sue Hodson

2 C chocolate chips

1 14 oz can sweetened condensed milk

1 1/4 C chopped walnuts

1 tsp. vanilla

Combine chocolate chips and condensed milk in large glass bowl and microwave on high for 3 minutes. Stir until chocolate melts and mixture is smooth. Stir in walnuts and vanilla. Spread evenly into foil lined 8 inch square pan. Chill until firm, about 2 hours.

*** I LOVE to mix the flavor of chocolate chips. I like to use half chocolate, half peanut butter or half mint chips. Play with the flavors and create something yummy!

Chocolate Mousse Pie

2009-10-25T05:08:00.000-07:00

1 Hershey's candy bar (with or without almonds)

16 large marshmallows or 1 1/2 C mini-marshmallows

1/2 C milk

2 C whipped cream

1 pastry shell, baked

or graham cracker or chocolate pie crust

Place the candy bar, marshmallows and milk in heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream, pour into crust. Refrigerate for at least 3 hours. Before serving, I like to place chunks of one more candy bar on top.

White Chicken Chili

2009-10-22T05:52:00.000-07:00

This recipe originally from Mandie Peterson.

1 12.5 oz. can chicken breast

2 cans Great Northern Beans

1 C salsa

2 cans chicken broth

1 TBSP cumin

Mix all ingredients in pan and bring to a boil. When ready to serve, add 2 cups grated Colby Jack cheese and heat through. Top each serving with crushed tortilla chips.

Banana Cookie Frosting

2009-10-22T05:48:00.000-07:00

2 C powdered sugar

1/3 cup margarine, softened

3 oz. cream cheese. softened

1 TBSP milk

1 tsp. vanilla

Using hand mixer, mix together and frost Banana Cookies.

Banana Cookies

2009-10-22T05:43:00.000-07:00

This recipe from Kenny Farr.

1 C shortening

1 C sugar

1 egg

1 C mashed bananas

1/2 C buttermilk

1 tsp. vanilla

3 C flour

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 C chopped nuts (optional)

Using large mixer, mix shortening, sugar and eggs. Stir in bananas, buttermilk and vanilla. In separate bowl, combine flour, soda and salt, and slowly mix into banana mixture. Add chopped nuts. Cover and refrigerate for one hour. Drop on cookie sheet in spoonfuls. Bake at 375 degrees for 10 minutes. Frost with Banana Cookie Frosting.

*** Also tasty: Add 1 C chocolate chips and omit the frosting.

Zuchinni Cake

2009-07-10T10:36:00.001-07:00

This recipe originally from Debbie Haslam.

Mix and beat for 4 minutes:
1 1/2 C sugar
1 C veg. oil
3 eggs

Add:
4 C flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into bundt pan and bake at 350 degrees for 40-50 minutes.

Zuchinni Bread

2009-07-10T10:03:00.000-07:00

Mix and beat for 4 minutes:

1 1/2 C sugar
1/4 C veg. oil
3/4 C applesauce
3 eggs

Add:
1 C white flour
1 C wheat flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into cake pan and sprinkle cinnamon and sugar on top. Bake at 350 degrees for 40-50 minutes.

Creamy Cilantro Dressing

2009-07-09T15:11:00.001-07:00

This recipe originally from Abby Olson.

1 16 oz jar green salsa with tomatillo as 1st ingredient (try Herdez salsa)
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C low fat mayo
1/2 C buttermilk
1 C fresh cilantro
2 cloves pressed garlic
1/4 tsp. cayenne pepper
1/2 tsp salt
2 TBSP lime juice
1/2 tsp. cumin
1/2 C sugar

Blend all ingredients together in blender. Makes 4 cups, enough for about 32 servings when used with pork tortillas.

Lime Rice

2009-07-09T15:08:00.000-07:00

This recipe originally from Abby Olson.

2 TBSP butter
2 1/4 C chicken broth
1 1/4 C rice
3/4 tsp. salt
2 TBSP cilantro, cut fine
1/4 tsp. cumin
juice and zest of 1 lime
pepper to taste

In skillet, melt butter. add rice and all other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes, stirring occasionally. Serves 12 when using with pork.

Cafe Rio Sweet Pork

2009-07-09T15:04:00.000-07:00

This recipe originally from Abby Olson.

4 lbs. pork roast
2 cloves garlic, minced
2 tsp. cumin
1-2 TBSP molasses
2 1/2 (8 oz) cans tomato sauce
1 1/2 C brown sugar
2 C Dr. Pepper
pepper to taste

Cut fat off pork. Place pork in crock pot or covered pot. Mix ingredients and pour over pork. Simmer in crock pot until meat pulls apart easily, about 6-8 hours. Or cook in oven 1 hour @ 325 degrees, then about 6-8 hours @ 250 degrees. You can drain off the juice if desired. Shred pork and return to pot. Serve on warm tortillas with salsa, black beans, lime rice, cilantro dressing and anything else you wish. Serves about 12.

Seafood Quiche

2009-07-09T14:57:00.000-07:00

This recipe originally from Leslie Young.

1 frozen pie crust
5 eggs
1 1/2 C shredded swiss cheese
1 box frozen spinach
1 C imitation crab
garlic powder to taste
onion powder to taste
1 C milk

Bake crust 10 minutes in pie tin at 425 degrees. Thaw and drain spinach. Mix all ingredients together and pour into pie crust. Bake at 350 degrees for 1 hour.

Sweet Potato Casserole

2009-06-23T17:13:00.001-07:00

This recipe originally from Sue Hodson.

3 C mashed sweet potato

1 C sugar

1/2 C butter

2 eggs

1 tsp. vanilla

1/3 C milk

Topping:

1/2 C brown sugar

1/4 . butter

1/2 C chopped walnuts (optional)

mix first 6 ingredients, place in greased casserole dish. In separate bowl, cut butter into flour and sugar until pea-sized. Add nuts, sprinkle on potatoes. Bake @ 350 for 25 minutes.

Spicy Black Bean Soup

2009-06-23T17:07:00.000-07:00

This recipe originally from Jen Waterhouse.

2 TBSP. olive oil

1 1/2 C chopped red onion

2 garlic cloves, chopped

1 TBSP cumin (unless already in black beans)

2 15 oz cans black beans with seasonings

2 C canned chicken broth

8 TBSP fresh cilantro

sour cream

tortilla chips (lime are the best!)

Heat oil in large pot. Add onion, garlic and cumin (unless using beans with cumin already in). Saute onion till tender. Add beans with juices and broth. Bring to boil. reduce heat to medium, cover and simmer about 15 minutes. Puree 3 cups at a time in blender, return to same pot. Mix in 6 TBSP cilantro. Season soup to taste with salt and pepper. Top servings with sour cream and tortilla chips and remaining cilantro.

Shrimp and Green Chili Quesadillas

2009-06-23T16:57:00.000-07:00

2 TBSP veg. oil

8 flour tortillas

1 3/4 C any kind of mexican cheese blend

1 C cooked, chopped shrimp

1 can green chilies, drained

1/4 C cilantro

guacamole

salsa

Brush 1 TBSP oil over 4 of the tortillas. Place oil side down on cookie sheet. Combine cheese, shrimp, chilies and cilantro. Spoon over tortillas. Brush oil on remaining tortillas and place oil side up on top of the 4 covered tortillas. Bake at 450 degrees for 6 minutes, turn quesadillas over and bake another 2-3 minutes.

Pasta With Lemon and Parsley

2009-06-23T16:53:00.000-07:00

This recipe originally from Shalet Godfrey.

1 lb. penne pasta

cut up, cooked chicken

1/2 C butter

1/4 C sweet white onion

1 C parmesan

grated zest of one lemon

parsley

Saute onion in butter. Add meat and simmer one minute. Add this to cooked pasta and mix. Add parsley and lemon zest. Add parmesan just before serving and mix well.

Calico Bean Soup

2009-06-23T16:45:00.000-07:00

This recipe originally from Laurie Hunsaker.

1 28 oz. can pork and beans

5 16 oz cans any beans

1 green pepper, chopped

1 sweet onion chopped

1 1/2 pounds ground beef

2 cloves minced garlic, or 2 tsp. powder

1 1/2 tsp chili powder

1 1/2 tsp oregano

3/4 tsp. salt

2 TBSP. vinegar

1/2 C ketchup

1/2 C brown sugar

6 slices bacon

Cook and crumble bacon, set aside. Brown beef in bacon pan. In separate bowl, make a sauce of the garlic, spices, vinegar, ketchup and brown sugar.

For a soup, do not drain beans and combine all ingredients in large pot. Cook for about an hour.

For a casserole, darin beans, combine all ingredients in large casserole dish and bake @ 350 degrees for 1 hour.

Italian Chicken and Rice

2009-06-23T16:27:00.001-07:00

This recipe originally from Mandi Peterson.

3-4 frozen chicken breasts

1/4 C water

1 pkg. Italian seasoning mix

Cook this in crock-pot for 3 hours on high.

Cut and shred chicken, then add:

1 block of cream cheese, softened

1 can cream of mushroom or cream of chicken soup

Combine and cook on high one more hour. Serve over cooked rice and top with grated cheddar cheese.

Creamy Pumpkin Dessert

2009-06-23T16:21:00.000-07:00

This recipe originally from Amber Ogilvie.

Preheat oven to 350 degrees.

Topping: 1 white cake mix

1 C melted butter

Filling:

3 C pumpkin

1 C evaporated milk

1 C sugar

2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. cloves

2 eggs

Mix filling ingredients and pour in greased cake pan. Mix cake mix with butter. Put this on top of pumpkin mix and swirl into mix with butter knife. Bake at 350 degrees for 40 minutes. Serve warm with ice cream. Refrigerate leftovers.

Chunky Monkey

2009-06-23T16:18:00.000-07:00

1 pkg mini pretzels (6 C)

5 C cheerios

5 C corn chex

2 C salted peanuts

1 lb. M&M's

2 12 oz pkgs. vanilla chips

3 TBSP veg. oil

Mix together first 5 ingredients and set aside. In microwave, melt together chips and oil for two minutes. Stir until smooth. Pour over cereal mix and stir evenly. Cool on wax paper and break apart.

Bird's Nest

2009-06-23T16:15:00.000-07:00

Melt together:

2 sticks butter

2/3 C peanut butter

2 10 oz. packages of mini-marshmallows

Mix together:

6 C rice chex

6 C pretzels

1 lb. M&M's

Mix dry mix with melted mix, and lay out either on wax paper, cool and pull apart. Or lay in cookie sheet, cool, and cut into squares.

Banana Cake

2009-06-23T16:12:00.000-07:00

This recipe originally from the Farr Family Cookbook.

3 C flour

2 C sugar

2 tsp. baking soda

1 tsp. salt

2/3 C veg. oil

1 C buttermilk

3 eggs

1 tsp. vanilla

4 mashed bananas

Mix all ingredients well. Bake in 13x9 baking pan at 350 degrees for 45 minutes.

Tomato Cream Pasta

2009-06-23T16:08:00.000-07:00

1 package penne pasta

1 can italian style tomatoes

1 pint whipping cream

1 TBSP basil

(I usually double everything but the pasta)

Cook pasta as directed on package. In separate pot, combine tomatoes and whipping cream. Boil and then reduce heat to medium for 5 minutes. Turn heat off, and combine basil. Serve over cooked pasta with parmesan cheese.

Orange Pancakes

2009-06-21T13:10:00.000-07:00

2 C bisquick

1 C orange juice

2 eggs

Mix together, and cook pancakes.

Sauce:

1/4 C. sugar

1 TBSP. cornstarch

1 1/4 C. orange juice

2 TBSP. butter

pineapples

bananas

In small saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thick and bubbly. Remove from heat and add butter. While sauce is still warm, add sliced bananas and pineapple chunks. Serve with orange pancakes.

Hawaiian Haystacks

2009-06-21T13:05:00.000-07:00

This recipe originally from Jodi Cope.

2 C diced chicken

1 C. chicken broth

2 cans cream of chicken

1/2 tsp each, salt, pepper, parsley and basil

Mix all ingredients and heat for 10-15 minutes on medium heat. Serve over cooked rice.

Possible Toppings:

Oriental noodles

tomatoes

grated cheese

onions

pineapples

Parmesan Garlic Chicken

2009-06-21T12:59:00.000-07:00

This recipe is originally from Abby Olson.

1/2 C grated parmesan cheese

1 envelope Good Seasons Italian Salad Dressing

1/2 tsp. garlic powder

6 chicken breasts

Mix dry ingredients together. Moisten chicken with water and coat with dry mixture. Bake in shallow dish at 400 degrees for 25-30 minutes. Serve with pasta sauce and cooked noodles (spaghetti, rotini, etc.)

Fudge Jumbles

2009-06-19T06:44:00.001-07:00

This recipe originally from Tricia Clark.

1 C shortening

2 C brown sugar

2 eggs

1 1/2 C flour

1 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

4 C quick oats

Combine all these ingredients in large mixer.

1 12 oz. package chocolate chips

1 can sweetened condensed milk

2 TBSP. butter

1 tsp. vanilla

1/4 tsp. salt

Melt this over medium heat until well blended.

In large cookie sheet, spread 3/4 of the oatmeal mixture and press into the bottom to create a crust. Pour melted chocolate mix on top and spread out evenly. Crumble remaining oatmeal mix on top of chocolate, and bake at 350 for 15 minutes. Allow to cool completely before cutting into squares.

Easy Fruit Dip

2009-06-19T06:42:00.000-07:00

8 oz cream cheese, room temp.

3/4 C brown sugar

1/4 C powdered sugar

1 tsp. vanilla

Combine all ingredients with a hand mixer and store in fridge.

Peach Pork Chops

2009-06-19T06:38:00.001-07:00

2 cans peaches (drained, but reserve 1/4 C)

1/4 C juice from peaches

1/4 C vinegar

1/4 C brown sugar

1/2 tsp. vanilla

1/4 tsp. ground clove

1 can tomato sauce

pork chops

Combine all ingredients in crock pot and mix well. Add pork chops, cover and cook for about 3-4 hours on med-high heat. Serve with cooked rice.

Honey Lime Grilled Chicken or Pork

2009-06-19T06:36:00.001-07:00

1/2 C honey

1/3 C Soy Sauce

1/4 C lime juice

4 chicken breast halves or pork chops

In plastic bag, combine honey, soy sauce and lime juice; mix well. Add chicken/pork to bag and coat. Refrigerate for at least 30 minutes, and then grill chicken over medium heat.

Honey Celery Seed Dressing

2009-06-19T06:31:00.000-07:00

I use this dressing on Spinach and Strawberry Salad mostly, however, it's yummy with just a bowl full of cut up fruit as well!

3/4 C sugar

1/2 C honey

1 tsp. paprika

1 tsp. mustard

1 tsp. finely grated onion

1/2 C lemon juice

1 C vegetable oil

1/2 tsp. celery seed

Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery seed and continue blending. Refrigerate; this stays well for about a month in the fridge.

Mexican Rice and Beef

2009-06-16T12:41:00.000-07:00

1 lb. ground beef

1 packet taco seasoning

1 1/2 C. water

1 C. salsa

1 C. frozen corn

1 1/2 C. uncooked rice

black pepper

1 C grated pepper jack cheese

lettuce

tomato

In a large skillet, brown beef and drain off fat. Add taco seasoning, water, salsa and corn. Cook, uncovered, until mixture boils. Stir in rice and pepper, cook for one minute. Remove from heat, cover and let stand for 6 minutes. Fluff mixture with a fork, sprinkle with cheese and cover for another 2 minutes. Serve with lettuce and tomato, tortilla chips, hard or soft tortillas, or just eat plain.

Ritz Chicken Bake

2009-06-16T12:35:00.000-07:00

This recipe originally came from Mandie Peterson.

4-6 chicken breasts

1 can cream of chicken soup

1 C. Sour cream

1 tube of ritz crackers

swiss cheese, shredded

Lay chicken in baking dish. Cover in shredded swiss cheese, as much as desired. Mix sour cream and cream of chicken soup together in bowl, and then cover the chicken with the mix. Crush ritz crackers and combine with 1/2 C -3/4 C. melted butter. Cover the chicken and sauce with cracker mix. Bake at 350 for about an hour.

Chocolate Chunk Banana Bread

2009-06-16T12:30:00.000-07:00

2 C. flour

1 C. sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 C. mashed bananas (about 3 bananas)

1/3 C. veg. oil

1/4 C. milk

6 squares baking chocolate coarsely chopped, or about 1 C. chocolate chips

Heat oven to 350. Mix flour, sugar, baking powder and salt in large bowl and set aside. Stir eggs, bananas, oil and milk in large bowl until well blended. Add dry ingredients. Stir just until moistened. Add chocolate. Pour in 9x5 loaf pan (greased) and bake 1 hour or until toothpick comes out clean.

Apricot Chicken

2009-06-16T12:27:00.000-07:00

4-6 chicken breasts or breast halves

1 C. Apricot jam

1 C. Russian dressing

1 packet onion soup mix

Combine jam, dressing and soup mix in bowl. Lay chicken in baking dish, and cover with jam mix. Bake at 350 for 45-60 minutes. Serve over cooked rice.

Homemade Honey Butter

2009-06-16T12:22:00.001-07:00

This recipe is great with Six-Week Bran Muffins or Easy Mixer Bread.

1 C butter

1 C. Honey

1 tsp. Vanilla

Mix all ingredients together with hand mixer, and store in fridge.

Easy Mixer Bread

2009-06-16T12:16:00.001-07:00

This recipe originally came from Carolyn Hanson.

2 1/2 C hot water

1/3 C veg. oil

1/3 C honey or sugar

2 tsp. salt

1/4 C. powdered milk

3 C flour

2 packets yeast, or 1 1/2 tsp.

more flour (about 3 cups)

Combine all ingredients except last three cups of flour in a stand mixer with dough hooks and mix for 8-10 minutes, adding last three cups of flour gradually until until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 and put pans in oven for 20 minutes. Turn oven heat up to 350 and bake for 30 minutes.

Six-Week Bran Muffins

2009-06-16T12:12:00.000-07:00

1 1/2 C Sugar

1/2 C Veg. oil

2 1/2 tsp soda

1/2 tsp. salt

2 C. All Bran

1 C. water

2 eggs, beaten

2 1/2 C. flour

1/2 qt. (2 C) buttermilk

1 C. Bran Buds

Mix Bran Buds and water together. Add remaining ingredients, and fill muffin tins 2/3 full. Bake at 400 for 18-20 minutes. The batter can be stored in the fridge for up to six weeks. This recipe makes about 30 muffins.