Christmas Morning Breakfast Cassarole

Ingredients
6 eggs, slightly beaten (I'll probably use more eggs)
1 C. cheddar cheese, shredded
1 tsp. dry mustard
1 lb. pork sausage, browned and drained
1 C. biscuit baking mix (I'm going to lay sliced french bread in the bottom of the dish)
2 C. milk (I'll probably use less milk)
1 tsp. oregano
Directions
Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

I got this recipe from here. I'm going to try and modify it a little. Hopefully it's like Wendy Waldron's we had the other day.

Bacon Wrapped Chestnuts

From the kitchen of Jenni Robison

1 lb. bacon
2 cans whole water chestnuts
Brown sugar

Cut your 1 lb. of bacon in  half (with kitchen shears) and microwave bacon until half cooked.  I separated each 1/2 piece, and layered them in a glass bowl, put a paper towel on top, and microwaved for 1 minute and then stirred.  I did this about 6-7 times.  I then drained off the watery fat, and let the bacon sit for an hour until cooler, so it could be handled without burning my fingers.
Drain (reserve juice) and empty chestnuts into a bowl with enough brown sugar to cover completely. 
Mix up the chestnuts and brown sugar until they are coated.
Roll chestnuts in the cut bacon strips one at a time, hold together with a toothpick.
In the cans I used, there were about 15-16-17 chestnuts in each can, and the 1 lb. bacon cut in half yielded about 32 pieces.  So it worked out pretty evenly between the two cans of chestnuts, and 1 lb. of bacon.
Cover a cookie sheet with foil, and put the skewered chestnuts on the cookie sheet, evenly spaced.  Use the excess brown sugar syrup in the bowl to drizzle over them before baking.  If you need to add a little extra juice (that you have reserved) and brown sugar to make more of a syrup, you can.

Cover the cookie sheet with aluminum foil, and bake 30-40 minutes at 375 degrees.
(I actually forgot to cover them with foil once, and took them out at 30 minutes.  They were fine)

Orange/Carrot Cookies

1/2 c. shortening
1/2 c. butter or margarine
3/4 c. sugar
1 egg
1 c. cooked carrots (mashed)
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. orange juice
2 tsp. orange zest (grated rind of orange)
1 c. nuts (optional)

Mix above ingredients together, and drop by teaspoonfuls on greased cookie sheet.  Mash down a little to the size you want.

Bake at 350 degrees for 11 minutes

Icing:  The rest of the grated rind of the orange, juice of 1/2 orange, and powdered sugar to the consistency you want.

Spinach Dip

1 c. mayo

1 c. sour cream

1 pkg. Knorr leak or vegetable soup mix

1 can water chestnuts (chopped)

1/2 bunch green onions (chopped)

1 pkg. “CHOPPED” frozen spinach (drained & thawed)

Mix all together, preferably  4-5 hours before you serve it, so that the chunks in the dry soup mix will be soft and not crunchy. Be sure to useCHOPPED spinach. Serve with chunks of cut-up French bread, or just use Ritz crackers, etc.

Mullingatawny (Indian soup)

1 medium onion (chopped)
4 stocks of celery (chopped)
2 Tablespoons butter
1/2 c. eggplant (peeled, and diced small)
1/2 c. green pepper, (diced small)
1 c. apple (peeled, diced small)
4 Tablespoons flour
2 tsp. curry powder
Salt and Pepper to taste
2 quarts chicken stock
1 c. milk (hot)
1 c. cream (hot)
1 c. cooked rice
1 cup chicken meat (cooked)

Saute onion and celery in butter till soft.  Blanch eggplant in salted water for 5 minutes.  Blanch peppers and apples together in salted water.  Add curry, flour, salt and pepper to onion and celery mixture.  Add stock, milk and cream to roux gradually till slightly thickened.  Add rice, chicken and blanched vegetables.

This comes from the kitchen of Amanda Allen, one of my Bountiful Basket friends.  She went to culinary school, and therefore know what "roux" means (haha).  She was describing this soup to us all, and we just couldn't imagine it being any good, THEN she brought in the big pot full (that she was going to take to a Relief Society party), and we took a whiff, and DEMANDED that she get us the recipe !   I haven't tried it yet, but the next time I get eggplant at Bountiful Baskets, I will !!

Cherry Dessert

This recipe from Teresa Rhodes

15 oz. can crushed pineapple
1 c. sugar
15 oz. can cherry filling
1 pkg. yellow cake mix
1 square butter/margarine (cut up)

Mix all together

Put in 9 x 13 glass pan (greased?)

cook at 350 degrees for 45 minutes.

Chicken Spinach Salad

Jill Judd brought this to our "snowmobile" friend get together.  It was a hit !

Zac even liked it !

1 small pkg. spinach
8 oz. bowtie pasta
2-4 Tablespoons sesame seeds
1/2 c. sunflower seeds
1 can sliced chestnuts (I diced them smaller)
3 chicken breasts (cooked and diced)
1 can bean sprouts

Dressing:

1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. sesame seeds
3 Tablespoons soy sauce
2 Tablespoons seasoned rice vinegar
1/2 tsp. Sesame seed oil
1 tsp. fresh garlic (I used bottled)

Mix in spinach and dressing just before serving.

Best Peach Pie EVER !

1 c. sugar
4 Tablespoons cornstarch
1 c. water
2 Tablespoons lemon juice
Dash of salt
1/4 c. butter or margarine

Cook above ingredients until thickened, and then cool.

Add  4 to 6 sliced peaches

Pour into baked pie shell, and chill.

Top with whipped topping.

Pie Crust - 

Combine -

2 1/2 cups flour and 1 teaspoon salt

Cut 1 cup of shortening into the flour mixture until it looks like cornmeal

Combine together in separate bowl-

1/2 cup cold water, 1 Tablespoon white vinegar & 1 egg (beaten)

Add liquid mixture to dry ingredients with a fork until dough sticks together

Divide into two balls.  Place ball between two pieces of waxed paper and roll out.  Remove top piece of waxed paper.  Place upside down pie pan on top of  rolled out dough and flip over.  Remove last piece of waxed paper.  Fit loosely into pan and trim edge 1/2 to 1 inches beyond edge.  Crimp edges with fingers.  Fill and bake according to recipe.  If a baked pie shell is needed, prick bottom and side well with a fork and bake  at 375 degrees for 10 to 12 minutes or until golden brown.

Yield  (2) - 9-inch pie crusts.

Sugared Almonds

Ingredients:

1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat over to 250 degrees

Separate the egg white from the yolk and discard the yolk.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.

Add the vanilla and mix together.  Add the almonds and stir well to make sure all the almonds are coated with the egg white/vanilla mixture.

In a small bowl, combie the brown sugar, white sugar, salt and cinnamon until well mixed.

Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated.  Try to break up any large clumps of coating, or just leave them and enjoy them later after they are roasted.

Lightly grease your large cookies sheet (with sides) either by spraying with Pam or wiping with a apeper towl dabbed with oil or shortening.

Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few times sothey are in one layer.  You may need to use two cookie sheets if your pan isn't large enough.

Place the pan in the preheate oven and roast for a total of one hour, stirring twice (at 20 minute intervals).

A wide spatula workswell for stirring ithout knocking too much of the coating off.  After each stirring, give the pan a gentle shake to even out the layer of almonds.

After an hour of roasting, allow them to cool.  Keep them stored in an airtight container.

Sprinkle them on a goodie plate, package them up in a pretty bag with a ribbon, serve them in a bowl for a party snack, or keep them for yourself as a quick, sugary treat !

Grilled Asparagus Soup

This recipe comes from my good friend Sherilee Olson.  It is DEE-licious !

2 bunches of Asparagus
5 scallions or 1 shallot  (according to Wikipedia, a scallion is a little green onion)
1/3 cup olive oil
4 cups chicken brother
2 cups of baby spinach leaves
1/2 cup of sour cream
Chopped tarragon leaves for garnish (optional)

Place the asparagus and chopped onions in a pan with olive oil, toss to coat.

Grill over direct heat until they are tender.  Try not to burn them !  Grilling the asparagus adds a smoky dimension to the soup.  The result is a clean taste.  If you don't have a charcoal grill, roast the asparagus in the oven.

Transfer to a cutting board an chop into 2 inch lengths.  Then place in a saucepan with the chicken broth, spinach and salt and pepper to taste.  Bring to a boil, then simmer for 10 minutes.

Take the soup and put in blender, or use an emulsion blender, blend till smooth.  Return to pan, and add the cream, check seasoning.  Keep hot, but don't bring to a boil after you add the cream so as not to "split" the soup.  (I have no idea what "split" the soup means :)

Serve warm.  You can add some already cooked, asparagus that you have cut into "coins".  A nice toasted bruschetta goes very nice with this soup !

Gooey Pecan Pie Bars

This recipe comes from my good friend Theresa Hyde. She first introduced it at our annual Peru Party. It was SUCH a hit. It is delicious.

20 to 32 bars Bake: 45 minutes
Prep: 25 minutes

Ingredients

 2 cups all-purpose flour

1/2 cup granulated sugar

          1/8 teaspoon salt

          3/4 cup butter or margarine

         1 cup packed brown sugar

          1 cup light-colored corn syrup

         1/2 cup butter or margarine

         4 eggs, lightly beaten

         2-1/2 cups finely chopped pecans

        1 teaspoon vanilla

Directions

1. In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until lightly browned; set aside.

2. In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.

3. Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.

4. Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.

Egg Squares

This is a unique recipe that the Rich family has been enjoying for many many years.  Grandma LuAnn Rich makes these every Christmas.

1 sq. butter/margarine (melted)
10 eggs
1/2 c. flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lb. cheese (cubed/small)
1 carton cottage cheese
8 oz. green chilies (diced)  (Roger would eat them if these were left out :)

Mix all ingredients together and put in a dripper pan.  Do you know what a dripper pan is?  When my mom moved to California, no one there had even heard of it.  Basically, it is a 9 x 13 pan :)

Bake at 350 degrees for 50-60 minutes.

Cool and cut into squares (about 1  to 1 1/2 inches square).

To serve, they can be heated in a microwave, and kept hot in a WARM crock-pot.

They are different and delicious

Golden Graham Treats

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz.) Golden Graham cereal (9 c.)

1. Grease rectangular pan, 13x9x2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.

3. Pour over cereal; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.


I tried to call Shirlee for her great recipe, but she wasn't home so I had to google it.  I got this one from www.cook.com

Turkey and Turkey Dressing (or stuffing if you like)

Turkey -

Clean out the bird, and wash it out and dry it off with paper towels.  Cut off any icky fat.  Stuff both ends with dressing.  Use the plastic or metal things to hook the legs back in.  The other end will need a turkey skewer to close it back up.  Rub the bird with butter and lay on a huge piece (3-4 feet square) of aluminum foil.  Put the breast side down.  Fold the foil up and around the bird.  Put an extra thickness around the wings.  Cover up completely, but don't seal.  Cook at 450 degrees for 15 minutes per pound.

Dressing -

1 quart diced celery
1 c. finely chopped onion
1 c. butter or margarine
4 quarts (firmly packed)  bread crumbs (cubed or broken into pieces) - use 3-4 day old bread
1 Tablespoon salt
2 teaspoons poultry seasoning
1/2 teaspoon pepper
1 1/2 to 2 cups broth, milk, or water

Cook celery and onion in butter or margarine over low heat, stirring occasionally until onion is tender, but not browned.  If you have people (Roger D and Zac) who can't stand the "crunch" of the onion/celery, they can be ground up finely in a food processor, so you don't have anything but the taste.

Meanwhile, toss together the bread cubes and seasonings.  Add the celery and onion and butter mixture, and toss lightly to blend further.

Pour the broth, milk or water over the surface of the bread mixture, tossing lightly.

Add more seasonings if desired.  Makes enough stuffing for a 14-18 pound turkey.

We usually stuff both ends of the turkey, and put the extra stuffing in a pan to cook (cover with foil) , and when carving the turkey, we pull out the stuffing from the turkey, and mix it in with the "pan" stuffing.

This is the dressing/stuffing that my mom has always fixed since I was a little girl.  It is my FAVORITE part of the Thanksgiving meal.

Tasty Vegan Pilaf

Quinoa (pronounced keen-WAH) has roughly the same amount of protein as milk.  It can be used like rice.  It was the principal grain crop in the Andes before the conquest of America.  This recipe copied from the Ogden Standard Examiner, by Jill Wendholt Silva

1 c. Quinoa (I found mine in a little box in the rice aisle)
2 tsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 c. vegetable stock (I used chicken broth)
1 1/2 c. water
1/3 c. chopped dry-pack sun-dried tomatoes
2 T. lemon juice
1 tsp. dried basil leaves
1/4 tsp. salt
1/2 tsp. pepper
2 c. chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 T. minced fresh parsley
2 T. freshly grated Parmesan cheese
2 T. sliced or slivered almonds, toasted.

Place Quinoa in a fine mesh sieve and rinse well; set aside to drain.
Heat olive oil in a 3 quart sauce pan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper.  Cover and heat to a boil.
Stir in Quinoa. Cover, reduce heat to low and simmer for 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli.  Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl.  Garnish with parsley, Parmesan and almonds.  Serves 8.

Per 1/2 cup: 148 calories (25% from fat), 4 grams total fat, 25 grams carbohydrates, 6 grams protein, 3 grams fiber, 348 milligrams sodium.  This equals 4 Weight Watcher Points per 1/2 c.  This would be a Power Food.

To toast almonds, preheat oven to 350 degrees and spread in a single layer on a baking sheet.  Bake almonds 5 to 7 minutes or until golden.

Fruit Dip - 2 kinds

#1
1 large pkg. Lemon Instant Pudding
3/4 c. pineapple juice
1 large carton Cool Whip

Mix together and Chill

#2
8 oz. Cream Cheese
7 oz. Marshmallow cream
Juice from one orange

Soften cream cheese, and add marshmallow cream.  Squeeze juice into mixture.  Stir together and chill

Dorito Salad

1 head of lettuce (chopped)
2-3 tomatoes (chopped)
1 ducumber (sliced)
1 can sliced olives
1 c. shredded cheese
1 bag Nacho Cheese Doritos
1 bottle Catalina Salad Dressing

Combine the above ingredients together, EXCEPT the Doritos.  Add Doritos just before serving - any sooner, and they will get too soggy.  This salad DOES NOT KEEP.

Spaghetti Pasta Salad

1 1/2 to 2 lbs. Spaghetti (cooked, drained and cooled)
1 large bottle of Italian dressing
1 whole bottle of Salad Supreme
2 small succhini (sliced & quartered)
2 bunches of green onions (chopped)
1 green pepper (chopped)
7 - 8 tomatoes (chopped and diced)

Mix all together

Fruit Salad

From the kitchen of Cindy Bangerter

1 - 20oz. can of chunk pineapple (drained - but save juice for later)
1/4 c. margarine
1/4 c. sugar
1 T. lemon juice
2 T. cornstarch
2 T. water
1 c. mayonnaise
8 c. chopped apples (red and green - don't peel)
2 c. green grapes
2 c. red grapes
2 t. poppy seeds
3/4 c. chopped pecans

Drain juice from pineapple and mix with the margarine, sugar, lemon juice, cornstarch, and water.  Bring to a boil until thickened.  Chill in fridge.  Mix with mayonnaise.  then add the fruit, etc.

Pistachio Jello Salad - EASY !

1 pkg. Pistachio Instant Pudding
1 7oz. Cool Whip
1 carton cottage cheese
1 sm. can crushed pineapple

Mix Jello and Cool Whip together.  Let set for a few minutes.  Add cottage cheese and crushed pineapple.  Place in refrigerator until ready to use.

Broccoli Salad

2 heads of cauliflower
4 bunches of broccoli
1/2 lb. crisp cooked bacon
1/2 c. red onion (optional)
1/2 c. raisins (optional)
1/2 c. grated cheese (optional)
1/2 c. chopped cashews (optional)

**It's better if you don't go all "optional" :)
Dressing for the salad is made from:

1c. mayonnaise
1/2 c. sigar
2 tsp. lemon juice

Cut the cauliflower and broccoli into bite size pieces, and mix with raisins, nuts, onion and dressing and put in refrigerator over night.  cook and refrigerate the bacon the night before also.

add the bacon and grated cheese just before serving.

Chicken Pasta Salad

From the kitchen of Janene Walker

1 8oz. pkg Bow Tie Pasta
1 8oz. pkg Colored Spiral Pasta
1 c. sliced almonds
2 c. red grapes
2 c. chopped celery
4 chicekn breasts (cooked and cut ups)
3 green onions (chopped)
1 can pineapple tidbits

Dressing:  1 - 16 oz. bottle of Coleslaw Dressing mixed with 1 c. mayonnaise

Brownie Cake aka Texas Sheet Cake

2 sq. butter or margarine
4 T. cocoa
1 c. cold water
2 c. sugar
2 c. flour
2 eggs (beaten)
1 t. vanilla
1 t. soda
1/2 c. buttermilk or sour milk**

Put butter, cocoas, and water in sauce pan and bring to a boil, stirring occationally.  Set aside to cool.  Beat eggs, and stir in sugar, then chocolate mixture, vanilla, and buttermilk.  Add sifted dry ingredients, mixing well.  Pour into a greased and floured jelly roll pan.  Bake at 400 degrees for 20 minutes.

**If you don't have butter milk, use regular milk, and sour with 1 T. of vinegar

Frosting
1 sq. margarine
3T. cocoa
6 T. milk
4 cups powdered sugar

Oatmeal Cookies

This recipe is from my Grandma Flora Tonks

1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs (beaten)
1 t. vanilla
1 1/2 c. flour
1 t. salt
1 t. soda
3 c. quick oatmeal
1/2 c. chopped nuts

Cream shortening and sugars.  Add eggs and vanilla, beat well.  Add sifted "dry" ingredients.  Then add oatmeal and nuts.  Bake on greased cookie sheet for 10 minutes at 350 degrees.

Applesauce Cookies

This recipe of from my Grandma Anona Dickson

1 c. shortening
2 c. sugar
2 eggs
4 c. flour
1 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
2 t. soda
2 c. applesauce

Cream together, the shortening, sugar and eggs. Mix together the soda and applesauce in a BIG bowl, because it will increase in size !!  Mix together the "dry" ingredients.  Combine all three mixtures and mix well.  Bake for 10 minutes at 400 degrees.

Old Fashioned Sugar Cookies

From the kitchen of Diane Carrigan Dickson

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

Mix the first 5 ingredients together, and then cut in the shortening to make a course meal.  mix last 3 ingredients together and add to the first mixture.  Knead together, roll out, cut shapes, and bake at 400 degrees for 5 minutes.

No Bake Cookies

1 c. sugar
1/2 c. milk
1 sq. margarine
3-4 T. cocoa
1/2 - 3/4 c. peanut butter
1 t. vanilla
3 c. quick oatmeal

Mix first 4 ingredients; cook to a fast boil while stirring.  Boil for 1 minute.  Take off heat and cool for a few minutes.  Add next 3 ingredients in order.  Drop by spoonfuls onto waxed paper.  Eat when cool/hardened.  If you can wait that long !!

LuAnn's Enchilada Sauce

2 cans tomato sauce
1 can tomato paste
1 can (small) tomato soup
2 c. water
1/2 t. salt
1/2 c. oil
2 T. chili powder
1 t. garlic powder

Simmer together and use with hamburger, tortillas, and cheese to make enchiladas.

Lemon Chicken

I think my mom got this recipe off the side of a Minute Rice box.

2 boneless chicken breasts
1 small onion (optional) - I use dried onion
2 T. butter/margarine
1 can of chicken broth (or granules)
1 T. corn starch
1 large carrot (sliced)
2 T. lemon juice
1 t. lemon rind (grated)
1/2 t. salt
1 small bag peas (frozen)
1 1/2 c. Minute Rice

Brown chicken, onion and butter together.  add cornstarch and cook another minute.  Add broth, carrots, lemon and salt.  Bring to boil. Add peas and rice. Remove from heat, and let stand 5 minutes.

Creamed Tuna on Toast (now known as Toasty Bake) Name change courtesy of Payson :)

4 T. butter/margarine
4 T. flour
1/2 t. salt
2 c. milk
1 can tuna fish (drained)

Melt the butter in a sauce pan.  Add flour and salt and stir until flour is cooked in the butter.  Remove from the heat and add 1/4 c. milk.  Stir until smooth.  Add the rest of the milk slowly, whisking together until smooth.  Return to heat and cook slowly until it reaches the boiling point.  Add tuna.

Serves 3, and covers 6 slices of toast.

This is a family favorite.  I usually double it.

Funeral Potatoes........it's a "Utah" thing :)

2 cans cream of mushroom soup (I use cream of chicken)
8 potatoes (boiled and cubed)
1 sq. butter/margarine
1 pt. sour cream (That's 2 cups Steph :)
1/2 t. salt
1 med. onion (optional)  I use dry onions
1 c. mild cheese (grated)
2 c. cornflakes


Cook onion in the 1/2 sq. of butter/margarine.  Remove from heat, add soup, sour cream, salt, and cheese, and mix well.  Fold in the potatoes, then smooth into a glass baking dish.

Used the other 1/2 sq. of butter/margarine, and melt in sauce pan on stove.  When melted, stir in the cornflakes until coated.

Sprinkle the cornflakes on top of the potato mixture and bake at 350 degrees for 30-40 minutes.

Carmeled Popcorn

2 c. brown sugar
1 sq. margarine
1 c. corn syrup
1 can condensed milk

Mix the sugar, margarine, and corn syrup together on the stove, and bing to a slow boil.  Add the condensed milk, and boil for another 4-5 minutes, stirring constantly.  Pour over popcorn.

This is one of Roger's favorites :)

Bourne Again Cookies :)

I'm going to call these cookies by the name above, because they were submitted by Julie Robison Bourne, via Jenni..........who does NOT follow the Bourne Trilogy (Identity, Ultimatum, Supremacy). 

They are good cookies to send to your missionary !

1 package Devil's Food Cake mix
2 eggs
1/4 c. vegetable oil
Rolo candies or Junior Mints

Combine cake mix, eggs, oil.  Take spoonful of dough and flatten to wrap around a Rolo or Junior Mint.  Roll into a ball and place on cookie sheet.   Bake at 350 degrees for 8 minutes.  Sprinkle with powdered sugar when done baking.

My Famous Pizza

2 Tablespoons of Yeast (heaping tablespoons)
2 c. warm water
1/2 c. sugar
2 eggs
3T. oil
1 t. salt
5-6 c. flour

Beat together the first four ingredients until foamy.  Add next three ingredients and mix together.  If I have time I'll let it rise a little bit, if not, I just go ahead.  Knead into a ball, and divide in two.  Makes two crusts.

Grease a pizza stone (or pan), and flatten out dough.  Spread with pizza sauce.  I use 1 can of tomato paste, the kind that is flavored with Basil, Oregano, etc.  I dilute this can with a little water, and use it on both crusts.  Top with your favorite toppings and cheese.  **NOTE - a lot of vegetable toppings, i.e. pineapple, green peppers, onions, etc., do not work well on my crust.  I don't know why for sure, but the crust will not cook through, and it is left soggy and doughy.  We are a BORING family, and I will usually put all pepperoni on one pizza, and olives on 1/2 of it.  This seems to work fine.  I just wouldn't put a TON of vegetables together.

Bake at 400 degree for 10-15 minutes

Peach Cobbler

Peaches - drained


2/3 - 1 c. sugar (if using fresh peaches)
1 T. corn starch
1 c. water or peach juice

Bring the mixed sugar, water and cornstarch to a boil until thickened.
Poor over peaches, and "dot" with dough.

Dough recipe:

1 c. flour
1/2 tsp. salt
1 T. sugar
1 1/2 tsp. baking powder

Cut 3 T. shortening into ingredients above, and add
1/2 c. milk.

Bake at 350 degrees for 45 minutes-1 hour.

Slush

6 cups water
4 cups sugar

Heat on stove till sugar is dissolved.

1 - 12 oz. can frozen lemonade
1 - 12 oz. can frozen orange juice
1 - 46 oz. can unsweetened pineapple juice

Add lemonade and juices to the sugar water, and stir till melted/dissolved.

Put in large bowl and freeze for 24 hours.

This recipe was handed down from my Great Aunt Harriet Tonks, who catered many weddings around Morgan, back in the day.  This slush was served at my wedding in 1977, and also at Landon and Kacey's in 2010.

Creamy Chicken Noodle Soup

4-5 potatoes
1-2 carrots
Egg noodles  4-5 handfuls
1 or 2 or 3 chicken breasts
chicken boullion granules
1 pint sour cream
4-5 cans cream of chicken soup

I never make this the same way twice.  I don't measure - sorry.
Peel and cube/cut potatoes and carrots, and "just" cover with water and cook until tender.  Don't empty the water, and just add chicken boullion granules to taste.  While the vegetables are cooking, cut up chicken into small pieces, and cook in frying pan till done, then empty in with vegetables.  While all of this is going on, you can bring a big pan of water to boil, and add the egg noodles.  Cook till tender.  Add sour cream and cream of chicken soup to the vegetable mixture (at this point, you have the heat turned off).  The sour cream will most likely be cold (out of your fridge), and the soup will be at room temperature, but when mixing it with the cooked vegetables and chicken, it will warm up, and then when you add the cooked and drained (hot) noodles to the whole mixture, it won't take much more (if any) to warm the whole mixture to your liking.  Be sure to watch it so it doesn't scorch on the bottom of the pan.  You can add milk to thin as necessary.

This recipe originally came from Shasta Breshears.  I have tweaked it a little.

June Robison's E'Clair Cake

Crust:
1 sq. margarine
1/2 tsp. salt
1 c. water
Bring to a boil and add......
1 c. flour - beat well
4 eggs - add one at a time
Spread over a lightly greased 12 x 15 cookie sheet.  Prick with a forl.

Back at 400 degrees for 30 minutes

Cream Filling:
3 small instant vanilla puddings
4 1/2 c. milk
Mix and add 12 oz. softened cream cheese

Spread over the crust.  Top with 12 oz. of Cool Whip

Drizzle with chocolate syrup. 
Chill for 3 to 4 hours.

Flax Seed Muffin Recipe

Ingredients
* 3 cups wheat flour
* 1 ½ cup ground flax seed
* 1 ½ cup oat bran (or any bran)
* 1 ½ cup brown sugar or 1 cup honey
* 4 teaspoons baking soda
* 2 teaspoon baking powder
* 2 teaspoon salt
* 4 teaspoons ground cinnamon
* 1 ½ cup skim milk
* 4 eggs, beaten
* 2 teaspoon vanilla extract
* 4 tablespoons vegetable oil
* 4 cups shredded carrots
* 4 apples, peeled, shredded
* 1 cup raisins (or craisins, or a mixture of both)
* 2 cup chopped mixed nuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Yield about 40-50 muffins