BAKED BLUEBERRY & PEACH OATMEAL

3 cups old-fashioned oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

2 eggs

1-1/4 cups fat-free milk

1/4 cup canola oil

1 teaspoon vanilla extract

1 can (15 ounces) sliced peaches in juice, drained and chopped (I used 1 lb. fresh peaches, skinned)

1 cup fresh or frozen blueberries

1/3 cup chopped walnuts

Additional fat-free milk, optional

In a large bowl, combine the oats, brown sugar, baking powder and salt.

Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes.

Stir in peaches and blueberries.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°.

Serve with additional milk if desired or even whipped cream! Yield: 9 servings.

I halved this recipe and baked for 35 minutes in a 9" pie pan!

EASY CHEESY STUFFED BISCUITS

1/4 cup butter, melted

2 Tbsp. Parmesan cheese (it’s gotta be the green can kind, sorry fresh won’t do

1 Tbsp. dried basil

3/4 tsp garlic powder

1/2 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1 pkg. of 8 refrigerator biscuits (I used the buttermilk flaky ones)

In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and put some cheese in the center of each biscuit and fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on a baking sheet. if there is any leftover butter mixture, spoon it on top of the rolls on the baking sheet, Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls.

BEEF JERKY

2 cups water

3.5 TBL liquid smoke

2 TBL soy sauce

2-3 TBL pepper

½ TBL old bay

1 ½ TBL salt

1 TBL season salt (Johnny’s is my favorite)

1 TBL lemon pepper

5 lbs. meat

Marinade for at least 24 hours.

PESTO SAUCE

3 cups fresh basil

1.5 cups chopped walnuts, pine nuts or almonds

3-4 cloves garlic peeled

¼ cup parmesan

¾ cup olive oil

1.5 TBL lemon juice

S&P to taste

Grind up the garlic in blender or food processor then add everything but olive oil. Blend well. While blending, slowly drizzle in olive oil to desired consistency.

Freeze in ice cube trays.

SINGLE SERVING HOT FUDGE

3.5 oz can sweet condensed milk (found on Mexican food isle in 6 packs)

2 TBL semi-sweet or dark chocolate chips

1 TBL butter

Microwave in 45 second intervals.

CARAMEL APPLES

14 oz. caramels, unwrapped

2 TBL water

5 Apples

Melt caramels with water in sauce pan.  Put sticks in apples and dip.

MEXICAN CHEESY RICE (2 OPTIONS)

1 cups long grain white

4 oz can green chiles (or jalapenos if you like it spicier)

1 cup sour cream

2 cups of Monterey jack cheese
2 cups chicken stock

Bring stock and green chiles to a boil.  Add in the rice.  Simmer approx. 20 minutes until rice is tender and liquid is absorbed.  Stir in sour cream and 1.5 cups jack cheese.  Put in 9x9 baking pan.  Bake at 350 degrees 20-25 minutes.  Top with remaining ½ cup cheese and let it melt.

Option 2
1 cup minute rice
1 3/4 cup chicken stock
1/2 cup chunky salsa
1 cup sour cream
2 cups jack cheese

Boil water and salsa.  Add rice. Cover and remove from heat.  Fluff after 5 minutes.  Stir in sour cream and 1.5 cups cheese. Bake in 9x9 pan 20 minutes at 350 degrees.  Top with 1/2 cup cheese and let melt.

PERFECT MASHED POTATOES 2 WAYS

SERVES 12

CREAM CHEESE MASHED

Boil until potatoes pierce easily with fork (about 20 minutes):

5 lbs. potatoes peeled (cut in half if large)

2-4 tsp minced garlic

Drain potatoes then mash to desired consistency with

1 stick butter (8 TBLS)

8oz cream cheese

½ cup sour cream

½ -1 tsp seasoning salt (I use Johnny's)

½ -1 tsp black pepper

CREAMY WHIPPED POTATOES

5 lbs. russet potatoes, peeled

1 1/4 cups hot milk we used whole milk

16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)

1 1/2 tsp salt or to taste (we used sea salt)

1 Tbsp fresh parsley or chives finely chopped for garnish (optional)

Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler.

Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.

With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

NOTES: 

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Easy Make Ahead:

Make up to 2 days ahead of time. Put in covered baking dish.

To reheat: Put covered dish in 350 degree oven for 35-45 minutes.

FROZEN CORN 2 WAYS

OVEN ROASTED

Preheat your oven to 450 degrees Fahrenheit and place a rack in the middle.

Combine the frozen corn, some olive oil and salt and pepper to taste in a large bowl until the corn is evenly coated.

Spread the coated corn mixture evenly, in a single layer on a large cookie sheet.

Place the cookie sheet in the and allow to roast for 10 minutes. If you prefer, you can stir the corn at the10-minute mark and place it back into the oven to allow it to roast a few minutes longer to blacken it slightly.

CROCK POT

SERVES:20

4 lbs frozen white sweet corn (or your favorite variety)

1/2 cup (1 stick) unsalted butter

1/4 teaspoon fresh ground pepper medley, amount to taste

1 teaspoon seasoning salt (Johnny's or Tajin is great)

Put everything in crock pot on low.

After 30 minutes, when butter is soft stir.

When all ingredients are completely defrosted, , and hot, it is ready to serve. (about 2 hours)

CILANTRO LIME RICE

1 cup uncooked rice

1 tsp butter

2 minced garlic cloves

1 tsp fresh squeezed lime juice

1 can chicken stock (15oz)

1 cup water

Combine all in sauce pan.  Bring to boil.  Cover and cook 15-20 minutes.

Once cooked pour the following over and mix in:

1-2 TBL lime juice

1 tsp lime zest

2 tsp sugar

¼ cup chopped cilantro

CROCK POT MEXICAN BLACK BEANS

1 lb. black beans soaked overnight and drained

6 cups chicken stock

6 cloves smashed and chopped garlic

14.5 oz diced tomatoes or rotel

1 TBL cumin

1 TBL chili powder

Put everything in crock pot on low for 8-10 hours. 

QUICK AND EASY REFRIED BEANS

2 TBL oil

2 garlic cloves

2 (15oz) cans pinto beans (drain 1 can)

1 tsp cumin

1 tsp chili powder

Salt to taste 

The juice of ½ a lime (about 1 TBL)

Chopped cilantro, optional

Cook garlic in oil until soft and smash up.  Stir in beans, one with all liquid and one drained, cumin, chili powder and salt.  Smash while cooking until beans are heated through about 5 minutes.  Stir in lime juice and sprinkle with cilantro.

SCALLOPED HASSLEBACK POTATOES

4 potatoes

4 TBL butter cut into very small pieces

Parmesan cheese

Kosher salt

Pepper

4 tsp olive oil

½ cup heavy cream

½ cup cheddar

Preheat oven to 400. You need 2 wooden spoons. Place a spoon on each side of the potato and slice into thin slices using the spoon to prevent cutting all the way through. Put a little bit of butter in every other slice, and parmesan in between every other slice. Season with salt and pepper. Drizzle with olive oil. Bake for 1 hour and 15 minutes. Remove and drizzle with cream and top with cheddar. Return back to oven 15 more minutes.

CROCK POT ARTICHOKES

STEP 1 – Rinse Artichokes with water

STEP 2 – Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short)

STEP 3 – Trim top inch off artichoke; heart will be exposed.

STEP 4 – Rub halved lemon over exposed artichoke heart to prevent browning

STEP 5 – Open up petals to spread apart the artichoke & better expose the heart

STEP 6- place artichokes into crock pot & squeeze lemon juice evenly over the top

STEP 7 – Drizzle Olive Oil over artichokes

STEP 8 – salt artichokes & top with garlic

STEP 9 -pour approximately 1 cup of white wine into bottom of crock pot – add water until there is a 2-inch depth of liquid in the base of the slow cooker.  The bottom 1/4 of the artichoke can be covered in the liquid.

STEP 10 – cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours – remember, I used jumbos!)

Artichokes are finished when a knife can easily slide into the bottom-side stem.  Similar concept to inserting a knife into a fully-cooked baked potato.

ZUCCHINI BAKE

2 medium zucchini in 1/4: slices

1 14.5oz can tomato sauce

1 TBL Italian seasoning or oregano

3 cups (12oz) mozzarella

Mix all but 1 cup cheese.  Put in greased 2qt. baking dish.  Top with 1 cup cheese.  Bake at 350 degrees for 30 minutes.

ROASTED BRUSSLE SPROUTS

1 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Cut each in half.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 35 to 40 minutes, turning every 10-15 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt if needed.

LOADED MASHED POTATO CASSEROLE

5 1/2 cups mashed potatoes (about 4 lb. raw)

1/2 cup milk

1 package (8 ounces) cream cheese, softened

1 cup sour cream

2 teaspoons parsley flakes

1 teaspoon garlic salt

1/4 teaspoon ground nutmeg

3/4 cup shredded Cheddar cheese

12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

1. Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

3. Bake 30 minutes or until heated through.

POTATO WEDGES

4 russets

2 TBL olive oil

Seasoning Salt

Heat oven to 425.  Cut potatoes into 8-12 wedges each.  Toss with olive oil and put single layer onto greased cookie sheet.  Sprinkle with season salt.  Bake 20 minutes, flip wedges and bake an additional 15 minutes.

CRUNCHY PEA SALAD

10 oz frozen peas

1 cup sliced celery

1 cup chopped cauliflower

2 TBL. Sliced pimentos

1 cup roasted cashews

¼ cups cooked crumbled bacon

Grated or cubed cheddar

Dressing:

¼ cup finely chopped green onion or 1 TBL dehydrated onion

½ cup sour cream

½ cup ranch salad dressing

½ tsp Dijon mustard

1 tsp sugar

Rinse frozen peas in hot water & drain. Combine all.

ULITMATE TWICE BAKED POTATO

4 large baking potatoes, washed and baked

8 sliced bacon, cooked and crumbled

1 cup sour cream

½ cup milk

4 TBL butter

½ tsp garlic powder

½ tsp salt

½ tsp pepper

4 oz cream cheese

1 cup cheddar, divided

8 finely diced green onions – or – ½ tsp onion powder with 1 tsp. dried chives

Cut cooked potatoes in half length-wise.  Scoop out potatoes and save the skins. Mix the potato meat, sour cream, milk butter, salt pepper, cream cheese, ½ cup cheese and the onion with a hand mixer until well blended and creamy. Spoon into potato skins. Top with remaining cheese and bacon. Bake 15 minutes.

Can make these up ahead of time without the cheese and bacon sprinkle on top. Pull straight from fridge and bake 30 minutes at 350. Add cheese and bacon and bake 5 more minutes.

Or -- Freeze the stuffed potato skins, with cheese & bacon on the side.  Thaw and bake according to the fridge directions.

MY FAVORITE CHEESY POTATOES

2 lbs grated frozen hash browns

2 cans cream of. . . soup

1 pt sour cream (16oz)

½ can milk

1 green onion finely chopped (or 1TBL dehydrated onion)

3 cups cheese, divided (12oz)

Salt and pepper to taste

2 cups cornflakes, crushed

¼ cup melted butter

Mix everything but 1 cup cheese, cornflakes and butter then place in a greased 9x13 pan. Sprinkle the remaining 1 cup cheese over potato mix. Mix together the butter and cornflakes and sprinkle over potatoes. Bake 30-40 minutes at 350.

ANGIE GROBERG'S ZUCCHINI CASSEROLE

¼ cup chopped onion

1 cup sour cream

1 pkg stove top

 6 cups thick zucchini

1 can cream of . . . soup

1 cups grated cheddar

1 cube butter, melted

Boil onion and zucchini in water for 5 minutes.  Drain.  Mix soup, sour cream, cheese, salt and pepper to taste.  Add Drained zucchini and cheese to mix.  Combine the stuffing with butter.  Spread ½ the stuffing in a greased 9x13 casserole dish.  Spread with zucchini mix and top with remaining stuffing.  Bake 30 minutes at 350.

BLUE CHEESE BACON GREEN BEANS

6 bacon strips

1 lb fresh or frozen green beans

½ cup crumble blue cheese

1/3 cup chopped pecans, toasted

Cook bacon until crisp.  Remove but reserve 2 TBL bacon grease.  In the drippings cook the beans 8-10 minutes until crisp-tender.  Remove from heat stir in blue cheese and pecans.  Serve.

CUCUMBERS

Marinade sliced cucumbers in one of the following:

1 tsp salt

3 TBL sugar

1/3 cup vinegar

Or

¼ sliced red onion

¼  cup water

¼ cup rice vinegar

½ tsp sugar

1/8 tsp salt

¼ tsp pepper

Can make either marinade creamy by adding ¼ cup sour cream!

CREAMY VEGGIE CASSEROLE

16 oz frozen broccoli, carrots, cauliflower mix

1 can cream of mushroom soup

8 oz garden vegetable cream cheese

½ to 1 cup croutons

Prepare veggies according to package directions; drain and put in a large bowl. Stir in soup and cream cheese.  Transfer to a greased 1 qt. baking dish.  Sprinkle with croutons.  Bake uncovered at 375 for 25 minutes.

CHERRY COLA BAKED BEANS (CROCK POT)

2 lbs. dry small white beans (navy)

½ cup brown sugar

2 large onions, cut into large chunks

¾ cup dark molasses

¾ cup maple syrup

6 oz tomato paste

3 TBL Dijon mustard

1 TBL Worcestershire

1 lb ground beef, cooked

½ lb thick bacon or salt pork

12 oz can cherry cola

Place beans in a large pan and cover with cold water adding 1 tsp baking soda.  Cover pan and soak overnight In the morning bring the beans to a boil then simmer for 10 minutes.  Drain and rinse the beans.  Add the beans and all other ingredients to a crock pot and stir to incorporate well.  Cover and cook on low 8-10 hours.


Yields: 24 (1/2 cups) servings

MEGAN KELLER'S FROSTING

1 cube butter

1 tsp almond extract

2 tsp vanilla

4 TBL milk

1 lb. powdered sugar

PUMPKIN CHOCOLATE CHIP COOKIES

1 spice cake mix

1 sm can pumpkin (15 oz-ish) (about 2 cups)

1 bag semi-sweet chips

Mix all together.  Bake 375 12-15 minutes greased cookie sheet

Makes 3.5 doz. with medium cookie scoop (11minutes on airbakes is perfect)

KIM ANSELMO'S ORIENTAL CHICKEN SALAD

SALAD:

3 boneless skinless chicken breasts

¼ cup soy

1 head lettuce

4 green onions chopped

2 TBL sliced almonds

2 TBL sesame seeds

2 oz rice sticks, cooked in hot oil

Soak chicken in boy at least 4 hours. Bake, cool and cut into small pieces.

DRESSING:

2 TBL powdered sugar

1 tsp salt

1 tsp pepper

¼ cup salad oil

1 TBL sesame oil

3 TBL rice vinegar

1 tsp MSG

Mix dressing ingredients together and toss with all the salad ingredients except rice stick. Use rice stick as garnish/topping

FRUIT SALAD ON LETTUCE LEAVES

2 cups sliced fresh strawberries

1 medium apple diced

1 cup seedless green grape halves

½ cup thin sliced celery

¼ cup raisins

½ cup strawberry yogurt

2 TBL sunflower seeds

Lettuce Leaves

Mix everything except sunflower seeds and lettuce.  Refrigerate for at least 1 hour.  When ready to serve, mix in seeds and serve over lettuce leaves.

WATERMELON FETA SALAD

6 CUPS WATERMELON

1 CUP FETA

¼ CUP CHOPPED MINT LEAVES (I HAVE USED 1 DROP OIL IF I DON'T HAVE LEAVES)

¼ CUP LIME JUICE

1 TBL. EXTRA VIRGIN OLIVE OIL

1 tsp SALT

¾ tsp PEPPER

PURPLE SALAD

20 oz can pineapple chunks, drained

15 oz can mandarin oranges, drained

¾ cup frozen blueberries, slightly thawed

1/3 to ½ cup pecan pieces

¼ cup craisins

¼ cup golden raisins

¼ cup sweetened coconut flakes

¼ cup lemon yogurt or pudding

Mix all together.  After a couple hours in fridge stir again and the berries will turn the pineapple purple.  Ready to serve.

AWESOME SUGAR FREE FRUIT SALAD

16 oz frozen mixed berries

20 oz can pineapple chunks, drained

11 oz can mandarin oranges, drained

11 oz can mandarin oranges with juice

1 (8 serving) package sugar free raspberry jello

2 cups grape halves (optional)

Mix the juice from the 2nd can of oranges with jello until dissolved, then mix everything together.  Let set in fridge for several hours.

**This was very watery.  May want to only use 1/2 can of juice.

EGG NOG COOKIES

1¼ cup sugar

¾ cup butter, softened

½ cup eggnog

1 tsp vanilla extract

2 egg yolks

1 tsp nutmeg

2¼ cup flour

1 tsp baking soda

½ tsp cinnamon

Glaze:

1½ cup powdered sugar

3-4 TBL eggnog

additional cinnamon, for garnish

1. Preheat oven to 300 degrees (this is not a typo – 300 is the correct temp for these cookies)

2. In a large mixing bowl, beat the sugar and butter together with an electric mixer until fluffy.

3. Add in the eggnog, vanilla, and egg yolks. Beat with mixer until smooth.

4. Then add the nutmeg, flour, baking soda, and cinnamon. Mix in just until combined. Do not over mix.

5. Spoon onto ungreased cookie sheet. You want to make these cookies on the smaller size because the dough does spread. I made mine around 1½ Tbsp. (only 8 per batch)

6. Bake for 15-18 minutes until edges just start to brown.

7. Remove from cookie sheet and allow to cool.

8. Mix together the powdered sugar and eggnog to create the glaze.

9. Drizzle glaze over cooled cookies and sprinkle with additional cinnamon if desired. Makes 3 dozen cookies.I used a medium cookie scoop. Baked 15 minutes. Made 35 cookies

EASY GINGERBREAD MEN

(3.5 ounce) package cook and serve butterscotch pudding mix

1/2 cup butter

1/2 cup packed brown sugar

1 egg

1 1/2 cups all-purpose

1/2 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

In a medium bowl, cream the dry pudding mix, butter, and brown sugar until smooth. Stir in egg. Combine flour baking soda, ginger and cinnamon and stir into pudding mix. Cover and chill about an hour until firm. Roll with ¼”dowels. Cook 11 minutes.

MOUNTAIN DEW COUNTRY DUMPLINGS

2 large granny smith apples or peaches; peeled, cored & cut into 8 wedges each

2 cans refrigerated crescent roll dough

1 cup butter, melted

1.5 cups white sugar. (could use 1 cup white & ½ cup brown sugar)

1 tsp cinnamon

1 tsp vanilla

2 TBL flour (optional - for thicker sauce)

12oz Mt. Dew ( could also use any citrus soda like Sprite)

Preheat oven to 350. Grease a 9x13 dish. 

Roll each fruit wedge in 1 crescent roll starting at the small end. 

Pinch to seal and place in baking dish.

Mix the melted butter, sugar, cinnamon, vanilla and flour if using.

 Pour over the dumplings. 

 Pour soda around the edges and in between the dumplings. 

 Bake for 35-45 minutes until golden brown.

JANAE FIELDING'S MONSTER COOKIES

Cream together:

1lb softened butter

4 cups brown sugar

4 cups sugar

Then add:

1 dozen eggs added one at a time

3 lb. crunchy peanut butter

Mix together and add

1 TBL karo syrup

1 TBL vanilla

8 tsp baking soda

Add

18 cups old fashioned oats

16 oz milk chocolate chips

16 oz plain m&m’s

1 lb. Softened butter

Bake at 350 for 8-9 minutes. DO NOT OVER BAKE! Makes 125-150 cookies. This recipes halves easy.

DING DONG CAKE

1 box devils food cake prepared as directed on box

8 oz softened cream cheese

3 cups powdered sugar

1 stick softened butter

8 oz cool whip, thawed

1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut)

Now, if you have any filling left over you can mix it with the icing. It’s what I do. Then frost entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers. Don’t be stingy!

BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIE

MAKES 12

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1egg

1egg yolk

2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

4. Chill Dough for 1 hour. Divide into 12 even pieces. Just over ¼ cup.

5. Drop 4 at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for 15 minutes before transferring to wire racks to cool completely.

I baked mine 16 minutes on airbake pans.

AWARD WINNING CHOCOLATE CHIP PUDDING COOKIES

4 1/2 cups all-purpose flour

2 teaspoons baking soda

2 cups butter, softened

1 1/2 cups packed brown sugar

1/2 cup white sugar

2 (3.4 ounce) packages instant vanilla pudding mix

4eggs

2 teaspoons vanilla extract

4 cups semisweet chocolate chips

2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

10 minutes was perfect on airbakes. Makes 6 dozen with medium cookie scoop

LEMON ZUCCHINI COOKIES

1/2 cup granulated sugar

 1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini (can sub carrots for carrot cookies)
1/2 cup chopped nuts (I didn’t use nuts)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING (mix the following)

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoon about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting

MARSHMALLOW POPCORN

¾ cup unpopped popcorn kernels

2 cubes margarine

1 ½ cup sugar

½ cup corn syrup

2 cup mini marshmallows (or 20 large)

¾ cup mini gumdrops.

Popcorn & remove un-popped kernels.  Place in large bowl.   In saucepan melt butter, sugar & corn syrup.  Bring to a boil and boil 2-3 minutes.  Remove from heat, stir in marshmallows.  Stir until melted.  Pour over popcorn, stir until coated.  Add gumdrops and stir again.  Spread on wax paper to cool.

EASY MICROWAVE CARAMEL CORN

12 c. popped popcorn (about ½ cup kernels) (about 2 microwave bags)

1 c. brown sugar

¼ c. white Karo syrup

½ tsp. salt (if using salted microwave popcorn, omit salt here)

1 stick real butter cut into chunks

½ tsp. baking soda

1 tsp. vanilla

1.  Butter or spray a large piece of foil and set aside.

2. Pop popcorn, remove in-popped kernels and put into a large bowl (use one bigger than you think you will need). Set aside.

3. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish.

4. Microwave for 30 seconds. should be enough to melt the butter at least half way. Stir it all to combine.

5. Now microwave on high for 2 minutes. Take it out and stir.

6. Microwave for 2 more minutes. Take it out and stir.

7. Add baking soda and vanilla to caramel. Stir really well and watch it bubble and foam.

SAFETY ALERT: Don't be mesmerized by all that yummy goodness. Boiling sugar is hot. REALLY HOT. Do not put your finger in or taste it!!!!

8. Pour caramel over the popcorn. Mix it up well with a big spoon. Once well coated, spread it out onto your buttered foil.

9.  OPTIONAL -- If you like crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes. Keep an eye on it the last 15 minutes so you won't over cook it!

Another note: DO NOT try to 1/2 this recipe. You'll burn your caramel!!!

OREO'S & NEOPOLITAN COOKIES

2 boxes devils food cake mix

4 eggs

1 ½ cup shortening

Filling:

8 oz cream cheese

4 TBL butter

2 tsp vanilla

3-4 cups powdered sugar

Mix cake mixes, eggs & shortening. Make into small round balls (I use medium cookie scoop, then divide into two). Place on cookie sheet. In 350 degree oven bake 8-10 minutes. Cool completely. Mix filling ingredients together. Spread on one cookie and top with another. Makes 4 dozen completed oreos.

Neapolitan option:

Replace one of the cake mixes with strawberry cake mix. Mix 2 eggs, ¾ cup shortening with each flavor cake mix (choc. & strawberry)

Filling: replace vanilla with 3 tsp coconut extract. Can add in shredded coconut if desired.

RAINIE GRAHAM'S SOPAPILLA CHEESECAKE

16oz cream cheese

2 tubes crescent refrigerated crescent rolls

1 cup sugar

1 tsp vanilla

½ cup melted butter

½ cup sugar

1 tsp cinnamon

In a 9x13 greased pan seam together along bottom of pan 1 tube crescents. Mix together 1 cup sugar, cream cheese and extract. Spread over dough. Seam together the 2nd tube crescents and put over cream cheese mix. Pour melted butter over top dough, sprinkle with ½ cup sugar and cinnamon. Bake 350 30 minutes.

CAKE IN A MUG

Yields 8 coffee mugs

18.25 oz yellow cake mix

3.4 oz instant pudding mix

2 2/3 cups confectioners’ sugar

¼ cup powdered lemonade mix

CAKE

Make sure mugs hold at least 1 ½ cups water. Place cake mix, pudding mix in bowl and blend well. Divide mix into 8 small plastic bags (approx ½ cup each). Mark bag as cake.

GLAZE

Mix sugar & lemonade. Put in 8 bags (approx 1/3 cup each). Mark each bag glaze.

Make label to attach to each mug: Generously spray inside of mug with pam. Empty came mix into cup. Add 1 egg, 1 TBL oil, 1 TBL water, Mix 15 seconds carefully mixing in all dry ingredients. Microwave on full power 2 minutes. While cake is cooking mix glaze mix with 1 ½ tsp water. When cake is done pour glaze over cake in mug and enjoy a warm treat.