Fruit Pizza

Fruit Pizza

Crust:
1 pkg. yellow cake mix
2 TBSP water (little more)
1 egg
2 TBSP. brown sugar
1/2 C. chopped nuts

Toppings:
16 oz. cream cheese
1 C. sugar
2 tsp. vanilla
1 small container Cool whip

Fruit:
Strawberries
kiwi
raspberry
blackberry
peaches
grapes
pineapple
Mandarin oranges
banana (soak in orange juice)

Crust - combine & mix thoroughly then spread on a pizza pan. Bake 375 degrees for 12-15 minutes or until brown.

Topping - beat cream cheese, sugar, vanilla together until smooth. Blend with cool whip. Spread on a cool crust.

Fruit - Put fruit on topping in a circular pattern.

Bugles

Bugles

2 C. brown sugar
1 C. white syrup
1 C. butter or margarine
1 can sweetened condensed milk

Cook to soft ball stage & pour over 2 boxes of bugles. Stir good & pour on waxes paper.

**Note**
Add 1 can of mixed nut without peanuts if desired.

Apple Crisp

Apple Crisp

5 - 6 peeled & sliced apples
1/2 - 1 C. sugar
1 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/3 C. melted shortening
1/2 tsp. cinnamon

Place apples in a greased 6 X 10 pan. Mix together sugar, flour, baking powder, salt & eggs with a flat fork until crumbly & cover sliced apples. Pour melted shortening & cinnamon over all. Bake at 350 degrees for 30 - 40 minutes.

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

6 or 7 potatoes boiled (Cooled & chopped)
1/2 pound cheese, grated
1 onion, chopped
2 cans of cream of chicken soup
1 pint sour cream
1/2 cube butter

mix together with potatoes. Cover with bread crumbs. Bake 350 degrees for 1 hour.

**Note**
I use a bag of frozen hashbrowns to make life easier.

Eclair Cake

Eclair Cake

Crust:
1 1/2 cubes margarine (3/4 C.)
1 1/2 C. flour
1 1/2 C. water
6 eggs

Pudding:
8 oz. cream cheese
3 C. milk
2 small boxes of vanilla instant pudding
16 oz. cool whip


Hershey's chocolate syrup

In a medium saucepan combine margarine & water - bring to a boil. Remove from heat and mix in flour. Cool mixture for 10 minutes. In a separate bowl - whip eggs until well blended. Pour eggs over mixture in saucepan. Use mixer to combine until it has a smooth consistency & appears glossy. Spread into a greased jelly roll pan. Bake 400 degrees for 25-30 minutes. Crust will be bumpy. Use a sharp knife to poke holes in bubbles. Crust will flatten.

Combine cream cheese & 3 TBSP of milk in mixer. Then add rest of milk, dry pudding, & cool whip. When crust is completely cooled spread filling over the crust. Drizzle the chocolate syrup over the pudding. Refrigerate until ready to serve. Makes about 24 servings.

Peanut Butter Fingers

Peanut Butter Fingers

Part 1:
1 square butter (1/2 C.)
1/2 C. sugar
1/2 C. brown sugar
1 egg

Part 2:
1 C. Flour
1 1/2 C. rolled oats
1/2 tsp. soda
1/2 tsp. baking powder

Mix together part 1 & cream. Add part 2. Bake at 350 degrees until set light brown for about 10 minutes. The spread on 1/2 C. peanut butter while still warm. When cooled frost with chocolate frosting.

No Cook Fudge Frosting
4 3/4 C. powder sugar
1/2 C. cocoa
1/2 C. butter
1/2 C. boiling water
1 tsp. vanilla

mix together.

** Note **
Thank you Millard High School lunch ladies for this recipe. I usually double the recipe and when spreading out the part to be cooked I wet my hands with water to help from the dough sticking to my hands.

Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers 1
(21-ounce) can cherry pie filling or other pie filling (I always use fresh fruit like berries or strawberries)

Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Hot Rolls

Hot Rolls
From: MaNon Watson

2 Cups scalded milk (microwave for about 3 minutes)
2 teaspoons salt
1/2 C. shortening
1/3 C. sugar
1 TBSP. Yeast
1 well beaten egg

Combine milk, shortening, salt, and sugar then cool to lukewarm. Then add yeast & egg. Gradually stir in enough flour (5 to 6 cups) to form soft dough. Cover & let rise. Mix down & let rise again. Put into rolls let rise. Bake 400 degrees for about 20 minutes.

Honey Mustard Chicken

Honey Mustard Chicken

4 boneless, skinless chicken breasts (can use tenders)
1 C. bread crumbs (I prefer freshly made crumbs from my blender)
7 tsp. Dijon mustard, divided
3 TBSP. Honey
2 TBSP. Butter

Flatten chicken to ¼" thick. (I skip this step when using tenders)
In shallow bowl combine bread crumbs & 1 tsp. Mustard. ( I usually skip this step)
In different bowl, combine remaining mustard & honey.
Dip chicken in honey-mustard sauce then coat with bread crumbs
In skillet cook chicken in butter until juices run clear, about 8 minutes

**Note** I also cook in the oven instead of in the pan.

Loaded Baked Potato Salad

Loaded Baked Potato Salad
From Every Day with Rachael RayMay 2008
SERVES 20

7 pounds baking potatoes
2 pints sour cream
Extra-virgin olive oil, for brushing
Salt and pepper
2 pounds bacon, cut crosswise into 1-inch pieces
1 bunch scallions, thinly sliced
2 sticks (1/2 pound) butter, softened
1 pound cheddar cheese, shredded

DIRECTIONS1. Preheat the oven to 400°.
Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese.

Serve at room temperature.

**Note**
I use red potatoes and boil the potatoes.
With the bacon I cook in the oven

Pico de Gallo

Pico de Gallo

4 ripe Tomatoes
1/2 cup chopped white onion
1 jalapeno, minced (remove the seeds and veins if you don’t like a lot of heat)
1/4 cup cilantro, finely chopped
lime juice, to taste
salt, to taste

Mix everything together.

Leslie’s Chicken Bake

Leslie’s Chicken Bake

Layer ingredients as follows:

Rice (cook rice, not minute rice) – cover the bottom of a cake pan (9 x 13)
1 C. cheddar cheese
Chicken breasts
Onion soup mix (dry packet)
1 can of cream of chicken soup
3 C. water

Note - I mix water and soup together then pour onto pan

Cook in oven 350 degrees. Uncovered for 1 hour. Add ½ C. cheese to the top of the bake and cover for ½ hour (30 minutes) longer.

Pork Fried Rice

Pork Fried Rice

4 teaspoons peanut oil, divided (or sesame oil)
2 large eggs
1/4 cup chopped scallions
1/2 cup carrots, diced or pre-shredded (can buy pre-shredded)
3 cloves garlic, minced
2 cups white rice
1/4 cup black bean sauce
1/4 cups reduced-sodium chicken broth, optional
1 cup diced cooked pork (I use chicken)
Salt and ground black pepper

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.

Pretty in Pink Salad

Pretty in Pink Salad
From: Kirsten Jacobson

8 oz. Cream cheese, softened
¼ C. Sugar
1 tsp. raspbery jell-o (dry)
1 pkg. Frozed mixed fruit (called berry melody)
1 small can of pineapple tidbots, drained
3 bananas, cubed
½ pkg. Miniature marshallows
12 ounce cool whip
Fresh strawberries, sliced

Mix cream cheese, sugar & jello. Blend until smooth. Add cool whip and frozen berry melody and mix until berries are slightly chopped. Add remaining ingredients and put fresh strawberries on top to garnish. Place in freezer and freeze though. But take out and unthaw just enough to mix before serving.

Serve right after making it – or in freezer for ½ before.

Raspberry Pretzel Salad

Raspberry Pretzel Salad

Ingredients:
2 cups pretzels (broken into small pieces)
2/3 cup chopped pecans
3 Tablespoons sugar
¾ cup melted butter

In a bowl mix pretzels, pecans, sugar and melted butter.S pread and press evenly into a 9x13 pan. Bake at 400 for 10 minutes and let cool.

1 (8 oz) cream cheese
1 cup sugar
1 lg container of Cool Whip (12 oz.)

Cream together cream cheese and sugar, then carefully fold in the large container of Cool Whip. Spread mixture on cooled pretzel mix.

2 small pkg (3 oz) of raspberry jello
2 cups boiling water
2 pkg frozen raspberries

Pour boiling water and jello together and stir until jello is completely dissolved. Add raspberries and stir until thawed. Gently pour over cream cheese filling and chill until set.

Rice Chex Treat

Rice Chex Treat

1 Cube Butter
3/4 C. white sugar
3/4 C. karo syrup
1 tsp. Vanilla
1 – 10 oz. Box of rice chex

Melt butter, sugar and karo syrup and bring to a boil. Cook for 2 minutes (not over 2 minutes!!) at a medium heat. Take off heat and add vanilla. Pour over the box of rice chex and mix well.

**Note**
I like to add almonds, corn chex, cinnamon life cereal, and sometimes coconut.

Kenny Rogers Roasters Corn Muffins recipe

Kenny Rogers Roasters Corn Muffins recipe

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, honey, eggs, and salt in a largebowl.
3. Add flour, cornmeal, and baking powder and blend thoroughly.Add milk while mixing.
4. Add corn to mixture and combine by hand until corn is worked in.
5. Grease a 12-cup muffin pan and fill each cup with batter. Bakefor 20 to 25 minutes or until muffins begin to turn brown on top.

Makes 12 muffins.

Spinach Dip

Spinach Dip

1 box chopped spinach (10 oz. box)
8 ounces sour cream (1 small container)
1 cup mayonnaise
1 package knorrs leek soup mix
1 can small water chestnuts chopped up small

Cook spinach according to directions on the box. Drain the spinach and get all water out so that the spinach is dry. Mix all ingredients together. Chill. (Great after sitting over night)

Strawberry Salad

Strawberry Salad

2 bags of romaine lettuce
2 cans (15 oz.) mandarin oranges
4 C. sliced strawberries
1 medium red onion
1 C. caramelized almonds (1 C. almonds, 6 tbsp. Sugar)
1 C. Brianna’s poppy seed dressing

Mix together just before serving.

Spinach Salad with Peaches and Pecans

INGREDIENTS:
3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing


DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.


2. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.


**Note** I always use Brianna's poppy seed dressing when making this salad.

Spinach Salad with Peaches and Pecans

Spinach Salad with Peaches and Pecans

INGREDIENTS:
3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.

2. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

**Note** I always use Brianna's poppy seed dressing when making this salad.

Tara’s Yummy Sweet & Sour Chicken

Tara’s Yummy Sweet & Sour Chicken

4 chicken breast - Cut into sections.
Sprinkle with garlic salt and let sit for approx. 1 hour.

Sauce:
¾ cup sugar
½ cup vinegar
1 tbsp. soy sauce
3 or 4 tbsp. ketchup

Combine the sauce ingredients and cook until the sugar dissolves. Set aside.

Roll chicken in cornstarch. Beat 3 (or more) eggs and dip chicken into egg mixture. Fry in peanut oil (other oils work fine) on both sides until lightbrown.

Dip the fried chicken in the sauce and lay the pieces in a shallow pan.

Bake in 300 degree oven for about 45 minutes.

Touchdown Taco Dip

Touchdown Taco Dip
Pampered Chef

1 can (9 oz.) bean dip
4 ounces cream cheese softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove pressed
1/4 cup (1 oz.) cheddar cheese shredded
1 tomato diced
2 sliced green onions
1/4 cup olives
1 tablespoon fresh finely chopped cilantro

Heat oven 350 degrees. Spread dean dip in the bottom of a cake pan. Combine cream cheese, sour cream, taco seasoning mix, and garlic. Mix well. Spread cream cheese mixture evenly over bean dip. Put cheddar cheese on top. Bake 15-20 minutes or until cheese is melted. Sprinkle tomatoes, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.

Gooey Butter Cakes

Gooey Butter Cakes

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted

Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!


**Note**
I know someone famous made this recipe and it is not of my own making. I like to add fresh fruit to mine.

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

4-6 pieces of chicken (thawed or frozen)
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemon/lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper

Place chicken in crock pot. Mix all ingredients in bowl. Pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or in a salad.

**Note**
My kids says that I am making candy chicken when I make this recipe.

Extreme Banana Nut Bread or Muffins

Extreme Banana Nut Bread or Muffins

INGREDIENTS:
1 cups all-purpose flour
½ teaspoon salt
1 teaspoons baking soda
½ cup butter or margarine
½ cup white sugar
½ cup brown sugar
1 cup mashed overripe bananas
1 tsp. vanilla
2 eggs, beaten
½ cup chopped walnuts


DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Note: Muffins cook on 350 degrees for 23 minutes

**Note**
I have never actually made the bread instead I always make into muffins. I think the original recipe came from allrecipes.com

Egg Rolls

EGG ROLLS

1 lb. Ground pork (I use boneless skinless chicken breasts cut up small)
2 TBS. Oil
garlic to taste
soy sauce
1 head napa cabbage (I used a bag of colesalw mix)
3 Cups diced leeks or scallions
1 lb. Bean spouts
2 Cups chopped celery leaves (I used the celery leaves then chopped up the celery to make the 2 C.)
egg roll wrappers

Brown chicken in wok with oil. Season with garlic, salt, & soy sauce. Add scallions, then celery, then cabbage, then bean sprouts (allow each addition to cook down.) Remove from heat and drain. Make a paste with flour and water to seal egg roll wrappers. Roll egg rolls and then deep fry in a few inches of oil in clean wok.

Serve with sweet & sour sauce and hot mustard.

**Note** I always cook in a wok on high heat.

Cilantro Lime Rice

Cilantro Lime Rice

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

**Note**
I personally love to have this in a salad with Garlic Brown sugar chicken

Chicken Salad

Chicken Salad

1 C. Mayo
½ tsp. Season salt
1/8 tsp. Pepper
2 C. cooked diced chicken
½ C. celery
a bunch of green onions
½ C. red grapes
¼ C. sliced almonds

Mix together. Serve on croissants.

Chicken Cordon Bleu

Chicken Cordon Bleu

INGREDIENTS
4 skinless, boneless chicken breast halves
4 slices Swiss cheese
4 slices ham
2 tablespoons all-purpose flour
3/4 teaspoon paprika
1/4 cup butter
1/3 cup chicken broth
3/4 teaspoon chicken bouillon granules
2 teaspoons cornstarch
2/3 cup heavy whipping cream

DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

**Note**
I have been searching for a recipe that was like the chicken cordon bleu at Prestwich Farms and I really like this recipe. I also make this in the oven after browning my chicken breasts. I just make sure I cover the pan when I cook in the oven.

Chicken Bundles

Chicken Bundles

1 can of crescent rolls
2 or 3 cooked chicken breasts, diced
8 oz. Cream cheese
1 or 2 tsp. Butter
grated cheese
green onion
salt & pepper
stove top stuffing

Mix the chicken, cream cheese, cheese, onions together. Put into the center of the crescent roll and pinch together. Dip in butter and roll in crushed up stove top. Bake about 20 minutes on 350 degrees.

**Note**
My sister-in-law also calls these chicken pillows

Cheese Ball

Cheese Ball

2 packages (8 oz.) cream cheese softened
3 1/2 cups shredded cheddar cheese
1 package (1 ounce) ranch salad dressing mix
2 cups chopped pecans

Mix cream cheese, cheddar cheese, and ranch mix. Form a ball. roll into pecans.

**Notes**
I just mix in my kitchen-aid mixer.

Baked Potato Soup

Baked Potato Soup
DeAnn Campbell

(I usually triple or even 4x this recipe to make a big batch)

4 medium baked potatoes (I usually bake them and let them cool completely, they are easier to cut up that way).
2 Tablespoons butter
1/3 c. chopped green onion
1 can cream of chicken soup
1 can chicken broth
1 cup half & half
salt and pepper, to taste

Toppings:
sour cream
shredded cheddar cheese
bacon bits
chives (optional)

Saute green onions in butter. Add chicken soup, chicken broth, and half & half. Stir together until smooth. Add cut up cubes of baked potatoes. Heat thoroughly. Salt and pepper, to taste.
Serve baked-potato style with shredded cheese, sour cream, bacon bits, and chives on top.

Note: I like to only use the "real" bacon bits in this soup for the topping.

Apple Dumplings

Apple Dumplings
MaNon Watson

2 cups boiling water
3 mediums apples
1/4 cup margarine
1/2 cup sugar
3 teaspoons lemon juice
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1/3 cup milk

Combine water, apples, margarine, sugar, and lemon juice in a medium saucepan. Boil while making flour mixture. Mix flour, baking powder, and salt. Add eggs. Add vanilla, sugar and milk. Mix well. Add flour mixture to the top of apples boiling. Cook on low for 15 minutes.

**Notes**

Apple dumplings have been a comfort food for me that totally reminds me out my Grandmother. I usually have the dumplings in a bowl with milk. I always cook in a saucepan over the stove top.

Apple Pecan Delight

Apple Pecan Delight
Winder Dairy Farms

3-4 Winder apples, peeled, cored and sliced
1 1/2 tsp. cinnamon
1 1/2 tsp. sugar
3/4 c. Winder butter, melted
1 c. sugar
1 Winder egg
1/8 tsp. salt
2/3 c. chopped pecans
1 c. flour

Grease a 9 inch pie pan with butter. Place sliced apples in pan and sprinkle with the 1 1/2 tsp. of cinnamon and sugar. In a bowl, mix 1 c. sugar with melted butter. Stir in egg, salt, pecans and flour. Mix well and spread over apples. Bake at 350 degrees for 1 hour or until golden brown. Serve with Winder whipped cream on top.

First Post

I have totally enjoyed cooking for others lately and I wanted to get the recipes that I use most often in a place for others to see. Lots of the recipes I acquired have been from friends; therefore, I don't know if the recipe really belongs to someone else. If I know who the recipe belongs to I will give them credit. I have never made up my own recipe so all the recipes are ones that I have collected over the years.