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Appetizers and Beverages
Appetizers Beverages 3 5
Soups and Salads
Soups Salads 7 11
Vegetables and Sides
Vegetables Sides 14 15
Meat Poultry 18 22
Bread and Rolls
Quick Breads and Rolls Yeast Bread and Rolls 30 32
Cakes Cookies and Brownies Candy Miscellaneous Desserts 36 40 45 47
This and That
Breakfast Sauces 50 51
APPETIZERS & BEVERAGES
APPETIZERS 7 Layer Dip From: Lisa Shortridge Prep time: 15 minutes Yields: 12-16 servings Reading in: 15 minutes Ingredients: 1 can refried beans tomatoes, diced salsa of your choice olives, sliced sour cream green onion, thinly sliced cheddar cheese, grated Directions: In a 9x13 pan, layer starting with first ingredient down to the 7th ingredient. Serve well chilled with tortilla chips. 2
Antipasto Squares From: Lisa Shortridge Prep time: 15 minutes Cook time: 45 minutes Ready in: 1 hour Yields: 10 servings Preheat oven: 350 degrees Ingredients: 2 (10 ounce) cans refrigerated ¼ lb. deli sliced ham crescent dinner rolls ¼ lb. deli sliced provolone cheese ¼ lb. deli sliced Swiss cheese ¼ lb. deli sliced salami ¼ lb. deli sliced pepperoni 1 (12 oz.) jar roasted red peppers, cut into thin 3 eggs strips 3 tsp. grated Parmesan ½ tsp. ground black pepper cheese Directions: Preheat oven to 350 degrees. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour ¾ of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil, and bake for another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Fried Zucchini From: Lisa Shortridge Prep time: 20 minutes Cook time: 3 minutes Ready in: 20 minutes Yields: 6 servings Ingredients: Olive oil, for frying 2 large eggs, lightly beaten 1 ¾ cups Parmesan cheese, grated 3 medium zucchini, cut into 3” long by ½” wide strips 1 ½ cups Panko bread crumbs ¾ tsp. salt Directions: Pour enough oil in a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until 350 degrees. Stir Parmesan, Panko and salt in a bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip. Coat the zucchini in the Panko mixture, patting to adhere and coat completely. Place the zucchini on a baking sheet. When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Transfer to paper towels to drain. Sprinkle with remaining Parmesan cheese to serve. Guacamole From: Lisa Shortridge Prep time: 15 minutes Ready in: 15 minutes Ingredients:
Yields: 6-8 servings
4 ripe avocados 1 large garlic clove, minced 3 tbsp. lemon juice 1 tsp. kosher salt 8 dashes Tabasco sauce 1 tsp. black pepper ½ cup red onion, diced Directions: Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt and pepper and toss well. Using a potato masher, mash mixture together. Mix well and add salt and pepper to taste. Salsa From: Lori Houseman Ready in: 15 minutes Ingredients: 30 oz. diced tomatoes ¼ tsp. salt 8 slices jalapenos, mild onion, chopped ¼ tsp. garlic powder cilantro, chopped ¼ tsp. cumin Directions: Drain tomatoes (save juice). Blend tomatoes and spices together. Add jalapenos and tomato juice. Add onion and cilantro.
Spinach and Artichoke Dip From: Lisa Shortridge Prep time: 15 minutes Cook time: 40 minutes Ready in: 55 minutes Yields: 8 servings Preheat oven: 350 degrees Ingredients: 1 can artichokes, 14 oz., chopped 12 oz. frozen chopped spinach, thawed 16 oz. cream cheese 6 oz. parmesan cheese garlic powder, salt, and Italian seasoning diced tomatoes for garnishing, optional tortilla chips or sliced bread Directions: Put all ingredients into medium mixing bowl. The best way to incorporate the veggies into the cream cheese is to use your hands and squeeze. Once everything is mixed, put mixture into a 9X9 baking dish. Bake at 350 degrees for about 40 minutes or until the edges and top are golden brown and mix is bubbly. Serve with tortilla chips or some kind bread. BEVERAGES Hot Cocoa From: Jennifer Pitt Ready in: 15 minutes Ingredients: 4
sugar Directions: Combine the sugar and cocoa. enough to make a past. Pour and serve. orange juice (usually ½ a can) 1/3 cup sugar 1 cup cold milk 1 tsp. Serve immediately. Add past to the milk and heat. salt Directions: Mix in large pan until hot. blend until smooth. Orange Julius From: Marie Skinner Prep time: 10 minutes Yields: 2 large glasses Ingredients: 6 oz. ½ gallon milk 1 can carnation milk or 1 pint ½ and ½ cream vanilla. 5 . to taste Hot Chocolate From: Lisa Shortridge Prep time: 5 minutes Cook time: 10 minutes Ready in: 15 minutes Yields: 1 cup Ingredients: 1 cup milk 1 tsp. The longer you heat the cider the more the flavors will meld. unsweetened cocoa powder 2 tsp. vanilla 1 cup cold water 12-14 ice cubes Directions: Combine all ingredients in a blender. sugar ¼ tsp. Heat milk on the stove over low heat. Hot Mulled Cider From: Lisa Shortridge Cook time: 10 minutes Yields: 16 cups Ingredients: 16 cups real apple cider 8 whole cloves 4 (2 inch) cinnamon sticks 6 star anise zest and juice of one or two oranges Directions: Combine all the ingredients in a large sauce pan and simmer over low heat for 5-10 minutes.2 cups chocolate drink mix (Swiss Miss is the best!) ¼ tsp. Add a small amount of the milk to the sugar and cocoa mixture.
In a separate pan. Return bacon to the pan. Drain off the bacon grease. Bring the cream mixture to a boil. and toss to coat. Whisk in the heavy cream. cook bacon over medium heat until done. chopped 1 cup heavy cream 3 cloves garlic. Cover. for 1 to 2 minutes. tarragon and cilantro. and cook. minced 1 teaspoon dried tarragon 8 potatoes. melt the butter over medium heat. Cook stirring constantly. peeled and cubed 3 teaspoons fresh cilantro Salt and pepper to taste 4 cups chicken stock or enough to cover potatoes Directions: In a large pot.SOUPS AND SALADS SOUPS Absolutely Ultimate Potato Soup From: Lisa Shortridge Prep time: 10 minutes Cook time: 30 minutes Ready in: 40 minutes Yields: 8 servings Ingredients: 1 pound bacon. Sauté for 3 to 4 minutes. Broccoli and Cheese Soup From: Lisa Shortridge 6 . until thickened. chopped ¼ cup flour 1 onion. Whisk in the flour. Puree about ½ the soup. In the same pan sauté the celery and onion until onion begins to turn clear. and simmer until the potatoes are tender. Add the cubed potatoes. and add enough chicken stock to just cover the potatoes. stirring constantly. Stir in the cream mixture into the potato mixture. Adjust seasonings to taste. and return to the pan. chopped 3 tablespoons butter 2 stalks celery. Add the garlic. Remove bacon from the pan and set aside. and continue cooking for 1 to 2 minutes.
then cheddar cheese. Remove chicken and shred it before returning it to the pot. make white sauce. Chicken Noodle Soup From: Lisa Shortridge Prep time: 10 minutes Cook time: 30 minutes Ready in: 50 minutes Yields: 8-10 cups Ingredients: 3 chicken breasts salt and pepper 2 cans chicken broth 2-3 cubes chicken bouillon 3 stalks celery. chopped (can add more) ½ onion. carrots. cumin ½-1 cup sour cream (optional) 1 tsp. Melt butter in a medium pot. combine first 4 ingredients and cook until tender. lemon zest and juice. When melted. oregano ½ tsp. grated 2 tsp. Cook a few minutes and then add broth. Serve with sour cream and chips if desired. parsley 8-10 oz. oil 30 oz. chopped 4 carrots. chopped 2 large heads broccoli. Add cheese slowly until completely melted. chopped frozen peas (as many or as few as you want) 1 tsp. thyme. Stir in flour and add 2 quarts milk. cumin. frozen peas. While cooking. Let thicken. minced 3-4 cans white beans. onion.Prep time: 10 minutes Cook time: 30 minutes Ready in: 40 minutes Yields: 8-10 servings Ingredients: Soup 6 cups chicken broth 2 tsp. cut White Sauce 1 ½ cups flour 1 ½ cups butter 2 quarts milk 1 cup cheddar cheese. Add celery. noodles (or cooked rice). thyme red pepper flakes (to taste) 1 tsp. Heat through. shredded Directions: In a large pot. Bring to a boil and cook for 20 minutes. Add green chilies. fresh garlic 1 can cream of chicken soup Directions: Place the 3 chicken breasts in a large pot and cover with chicken broth and 3-4 cups water. chicken broth 1 onion. Mexican blend cheese. salt 1 cup onion. 7 . oregano and cayenne pepper. parsley. add to broccoli mixture. home-style wide noodles (can use cooked rice instead) 1 tsp. salt and pepper. chopped 3 cups chicken breast. drained and rinsed 2 cans green chilies 16 oz. chicken and 3 cans of the beams. heat oil over medium-high heat and soften onion and garlic. carrots. and cream of chicken soup. red pepper flakes. Add 2 or 3 cubes chicken bouillon. cayenne pepper Directions: In a large pot. Cheesy White Chicken Chili From: Lisa Shortridge Prep time: 15 minutes Cook time: 30 minutes Ready in: 45 minutes Yields: 10 servings Ingredients: 1 tbsp. garlic. cooked and chopped 3 cloves garlic. Add more cheese if desired.
5 oz) can Italian diced tomatoes. cream cheese. add flour. cubed 3 tbsp. sour cream and additional bacon if desired. celery. butter 1 pkg. cook and stir until thickened. flour Directions: Combine potatoes. fried and crumbled Directions: Mix up in crockpot and cook on low 8-10 hours. melt butter. Serve with cheese. In skillet. refrigerated cheese tortellini Cook time: 10 minutes Yields: 6-8 servings 1 (14. Crockpot Potato Bacon Chowder From: Lisa Shortridge Prep time: 5 minutes Cook time: 8-10 hours Ready in: 10 hours Yields: 6 servings Ingredients: 3 large russet potatoes. bacon. Add seasonings and cream cheese. undrained 1 ½ tsp dried basil 8 . peeled and chopped 1/3 cup onions. Stir mixture slowly into potatoes. Bring to boil. diced ½ cup milk 1 large onion. pepper 1 quart water 1 tsp. Half an hour before serving stir in half and half and bacon. dill 4 tbsp. Remove from heat. onion. cook and stir until thick. chopped 1 tsp. reduce heat and simmer until tender.) pkg. Return to heat. salt 1 cup celery. and water in heavy saucepan. chopped 3 cans chicken broth 1 cup half and half 1 can cream of chicken soup 8 oz. Easy Tortellini Soup From: Suzanne Mingus Prep time: 10 minutes Ready in: 20 minutes Ingredients: 4 cups chicken broth 1 (9 oz. stir in milk. chopped ¼ tsp. about 20 minutes (Or you can sauté onion and celery and use frozen potatoes that have been thawed in the microwave).Cream Cheese Potato Soup From: Suzanne Mingus Prep time: 10 minutes Cook time: 30-40 minutes Ready in: 50 minutes Yields: 6 cups Ingredients: 4 medium potatoes. Stir until cheese is melted and blended. cook and stir until mixture bubbles.
or until the beef is tender. red wine vinegar or cider vinegar rinsed and drained Parmesan cheese. Skim off the fat occasionally. bring broth to a boil. and oregano.1 (15 oz) can white kidney beans. water 2 tsp. Simmer for 4-6 minutes or until pasta is tender. Brown the meat for 5 to 6 minutes. stirring occasionally. beef stock. Stir in the beans. Thicken with flour if desired. tomatoes and basil. for 4 minutes. sour cream and jalapenos. chopped garlic 1 small jar of jalapenos (optional) Directions: In a large saucepan. Reduce heat. Stir in the vinegar. Add vegetables and simmer until tender. stirring occasionally. Add cooked chicken and noodles. cumin. shredded Directions: In a large saucepan. tomatoes. sour cream (optional) 2 tsp. 1 T. chili powder. chili powder 4 tbsp. Stir in the stew meat. tomato paste. Spoon the chili over the chips. uncovered for 1 hour. heat the vegetable oil. Season with salt and cayenne. When the oil is hot. Serve sprinkled with parmesan cheese. Add soup and milk. and beans. or until the vegetables start to wilt. crushed red pepper. ground cumin 1 bag Fritos (optional) Crushed red pepper 1 ½ cups grated Monterey Jack cheese (optional) 2 tsp. Stir in the garlic. dried oregano 6 tbsp. simmer uncovered. Simmer the liquid. Garnish with the grated cheese. Place a handful of the chips in each shallow bowl. Stir in tortellini. Slowly stir in the flour slurry and continue to cook for 30 minutes. Bring the liquid up to a boil and reduce to a simmer. Mix the flour and water together. add the onions and sauté for 3 to 5 minutes. Season to taste and heat through. flour 1 tbsp. stew meat 2 tbsp. Hearty Chicken Noodle Soup From: Marie Skinner Prep time: 20 minutes Cook time: 30 minutes Ready in: 50 minutes Yields: 2 ½ quarts Ingredients: 3 cups chicken broth 2 cans cream of chicken soup 2 cups chopped carrots ½ milk 2 cups chopped celery 2 cups cooked and diced chicken ¾ cup chopped onion 4 cups cooked noodles (2 ½ ounces uncooked) Directions: Heat chicken broth over medium high heat. Taco Soup From: Mary Dirks 9 . Emeril's Chili From: Emeril Lagasse Prep Time: 15 min Cook Time: 2 hr Serves: 6 to 8 servings Directions: 2 tbsp. vegetable oil 3 cups crushed tomatoes 2 cups chopped onions ¼ cup tomato paste Salt 2 cups beef stock Cayenne 1 cup canned dark red kidney beans (more or less to taste) 2 lbs. Reseason with salt and cayenne.
and chicken. ground beef. Add tomatoes. diced 1/4 tsp. Add chicken broth and bring to boil. Add bacon and cheese just before serving. taco seasoning 2 cans corn 1 quart canned tomatoes 2 cans kidney beans 1 quart water 1 (16 oz. Garnish with shredded cheese and broken tortilla chips. Add milk and simmer for additional 10 minutes. If thicker soup is desired. Mix well. diced 1 (10 count) package corn tortillas (broken or cut into small pieces) 1/8 tsp. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. broken into small pieces Directions: Sauté carrots. shredded 4 (15 oz.) cans chicken broth corn tortilla chips. corn oil 12 oz Monterey jack cheese or Mexican blend cheese.) can tomatoes. vinegar ½ cup cheddar cheese. add more diced tortillas and let incorporate into soup. Add the rest of the ingredients and simmer 1/2 hour. Serve with corn chips. cheese. taco seasoning. garlic. and sour cream. cut into pieces ¾ cup mayo 1/3 red onion. diced 1 (15 oz. diced (optional) 1 cup celery 1 (10 oz. chopped 1 pkg. diced 1 cup onion. diced 1 packet taco seasoning 1 garlic clove. Simmer for additional 10 minutes. Cut Tortillas into small pieces and add to broth mixture. browned 3 tbsp. salt and pepper until tender. chili powder 1 onion. onions. Citrus Honey Mustard Grilled Chicken Salad From: Suzanne Mingus Prep time: 10 minutes Cook time: 10 minutes Ready in: 20 minutes Yields: 6-8 servings Ingredients: 10 . Rotel. diced 6 tbsp.Prep time: 15 minutes Cook time: 30 minutes Ready in: 45 minutes Yields: 6-8 servings Ingredients: 1/2 lb. sugar and vinegar as dressing. celery in corn oil. SALADS Broccoli Salad From: Lisa Shortridge Ready in: 10 minutes Yields: 6-8 servings Ingredients: 2 bunches broccoli. sugar ½ lb. poached. pepper 1 cup milk 2 tbsp. grated Directions: Mix mayo. Reduce heat and add 8 oz. bacon. salt 12 oz chicken meat. Marinate broccoli and onion in dressing. cheese. cooked and crumbled ½ tsp.) jar salsa Directions: Brown meat and onion.) can Rotel tomatoes & chilies. Tortilla Soup From: Lisa Shortridge Prep time: 15 minutes Cook time: 1 hour Ready in: 1 hour and 15 minutes Yields: 10 servings Ingredients: 1 cup carrot.
Napa Cabbage Salad From: Mary Decker Prep time: 15 minutes Ingredients: 1 lg. Rama noodles 1 sm. head Napa cabbage 1/2 cup sunflower seeds 5 green onions 1/4 . pepper 6 tbsp. mixing well. mandarin oranges & celery I think) The chicken is also yummy just grilled and served with rice and a vegetable. do not use the hard stem part of the leaf. chopped frozen peas 3 hard-boiled eggs. Slice and serve over salad greens with dressing. Mix with dressing immediately before serving. Add as much or as little of each ingredient as you like. Place in a large plastic bag. strawberry jell-o 1 (8 oz) tub of cool whip. Easy Jell-O Salad From: Marie Skinner Ingredients: 1 (3 oz) pkg. Layered Green Salad From: Lisa Shortridge Ready in: 15 minutes Yields: 10 servings Ingredients: iceberg lettuce. chopped green onions. Do not cook 11 . Dressing 1 cup oil 1 tbsp.Mix the following: Use 1/2 to marinate 4-6 chicken breasts and store remaining 1/2 in refrigerator for dressing. slivered almonds Directions: Break Rama noodles into very small pieces and brown them in butter and add almonds and seeds also. sugar Parmesan cheese Directions: Layer salad in order given. Don’t over mix. thawed in fridge 1 (16 oz) tub cottage cheese Directions: Stir jell-o and cottage cheese together. (We added sunflower seeds. light soy sauce 3/4 cup sugar 1/2 cup vinegar Mix all ingredients together. Dijon mustard Directions: Grill chicken over medium-high heat for 8-10 minutes. sliced bacon pieces mayonnaise 2 tbsp. then combine with thawed cool whip. Tear cabbage into large bite-size pieces. salt ½ cup olive oil ½ tsp.1/2 cup butter 2 pkgs. 2/3 cup honey 4 tbsp. pkg. apple cider vinegar ½ cup orange juice ½ tsp. Leftover chicken is yummy in a wrap with lettuce and dressing or Dijon mustard.
Drain.Potato Salad From: Lisa Shortridge Prep time: 10 minutes Cook time: 20 minutes Yields: 8-10 servings Ingredients: 6-8 potatoes. black pepper 1/3 cup finely chopped celery Directions: Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. sweet pickle relish Directions: Boil potatoes and eggs until potatoes are soft and eggs are hard boiled. chopped salt and pepper. Refrigerate for several hours before serving. mayonnaise. mustard and salt and pepper. salt 1/3 cup finely chopped red onion 1/2 tsp. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. mustard celery. scrubbed well 1 cup ranch dressing 6 slices crisp cooked bacon. cool. roughly chopped 1tsp. Red Potato Salad From: Lisa Shortridge Prep time: 10 minutes Cook time: 20 minutes Yields: 8 servings Ingredients: 14 small red boiling potatoes. and then cut the potatoes into halves. pickle relish. scrubbed well 2-3 tbsp. Bring to a boil over high heat and cook until the potatoes are just tender. Adjust amounts to taste. When potatoes and eggs are cool enough to handle slice into bite-sized pieces. chopped parsley leaves 6 hard-boiled eggs. mayonnaise 3 eggs 2-3 tsp. about 15 to 20 minutes. Refrigerate the salad several hours before serving to allow flavors to blend. crumbled 2 tbsp. 12 . To the potatoes and eggs add celery. to taste 2-3 tbsp. about 20 minutes.
Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown. Parmesan and Lemon From: Lisa Shortridge Prep time: 5 minutes Cook time: 20 minutes Ready in: 25 minutes Yields: 6 servings Preheat oven: 400 degrees Ingredients: 3 heads broccoli 1 cup Parmesan cheese. juiced salt and pepper Directions: Preheat oven to 400 degrees. about 8-10 minutes. about 12-15 minutes. Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Meanwhile. about 2 minutes. Place a medium sauté pan over medium heat. 13 . Sprinkle the tops with the Parmesan. Remove broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the broccoli. Transfer to a plate and serve. Add the potatoes and cook until just tender. chopped fresh thyme leaves 1 tsp. When cool. Arrange the broccoli on a nonstick cookie sheet. butter 1 clove garlic. Line a baking sheet with foil. Transfer to the oven and roast for 10 minutes. olive oil l lemon. Preheat the broiler. Add the butter. chopped fresh rosemary leaves 2 small zucchini. Place in the broiler until the cheese is golden brown. minced 1 tsp. about 4 minutes. Drain the potatoes and let cool. Broiled Zucchini and Potatoes with Parmesan Crust From: Lisa Shortridge Prep time: 15 minutes Cook time: 30 minutes Ready in: 10 minutes Yields: 4 servings Preheat oven: broil Ingredients: 4 small red or white potatoes 2 tbsp. cut in ½ lengthwise Pinch kosher salt and freshly ground pepper ½ cup grated Parmesan Directions: Bring a medium pot of water to boil over high heat. season the cut sides of the zucchini and potatoes with salt and pepper.VEGETABLES AND SIDES VEGETABLES Broccoli. Toss to coat evenly. about 10 minutes. thyme and rosemary and let cook until the butter melts. grated 3 tbsp. cut the potatoes in half. drizzle with some olive oil and season with salt and pepper. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon. garlic. Place the browned zucchini and potatoes on the baking sheet cut side up.
Be sure to cook on a lower temperature so you don’t scorch the bottom of the pan. salt 1 pint sour cream 2 cups cheddar cheese. chopped 1 tsp. to taste 1 can Bush’s baked beans 1 can kidney beans Directions: Brown ground beef with bacon and onion. SIDE DISHES Au Gratin Potatoes From: Lisa Shortridge Prep time: 10 minutes Cook time: 45 minutes Ready in: 55 minutes Yields: 8 servings Preheat oven: 350 degrees Ingredients: 8-10 potatoes. grated 2 cans cream of chicken soup Directions: Preheat oven to 350 degrees. Top with remaining cheese and bake for 45 minutes to 1 hour or until heated through. Top with French fried onions and bake for 30 minutes or until bubbly and golden. boiled and sliced ½ tsp. Baked Beans From: Lisa Shortridge Prep time: 5 minutes Cook time: 45 minutes Ready in: 55 minutes Yields: 6-8 servings Ingredients: 1 lb. onions. Add the beans and ketchup.Green Bean Casserole From: Lisa Shortridge Prep time: 5 minutes Cook time: 30 minutes Ready in: 35 minutes Yields: 8-10 servings Preheat oven: 350 degrees Ingredients: 3 cans cut green beans French fried onions 1 can cream of chicken soup Directions: Preheat oven to 350 degrees. mustard and brown sugar to taste. sour cream. Combine the beans and soup in a casserole dish. mustard and brown sugar. In a large bowl. pepper ½ cup green onion. soup. mix together potatoes. ground beef 1 can black beans ½ lb. Funeral Potatoes 14 . chopped ketchup. ½ cup cheese and salt and pepper. bacon 1 can pinto beans 1 cup onion. Spread in a 9x13 baking dish. The longer you let the beans cook the more the flavors will meld together.
frozen hash browns ½ cup butter 2 cups sour cream 1/3 cups chopped green onions. heat oil in a large saucepan. Add linguine. Bake at 350 degrees for 30 minutes. Garlic Mashed Potatoes From: Marie Skinner Prep time: 15 minutes Cook time: 20 minutes Ready in: 35 minutes Yields: 4-6 servings Ingredients: 4 cloves garlic ½ cup cream or milk 5 russet potatoes ¼ butter 2 tbsp. chopped parsley Directions: Cook potatoes and garlic in a minimum amount of water. Sprinkle over top of casserole. stirring constantly. Crush herbs and add to the garlic. Add garlic and cook 2 minutes. Homemade Macaroni and Cheese From: Jennifer Pitt Prep time: 20 minutes Cook time: 30 minutes 15 . crunching lightly. Warm milk and butter together and add to cooked potatoes along with parsley. Heat though. dried oregano 2 tbsp.From: Marie Skinner Prep time: 10 minutes Cook time: 30 minutes Ready in: 40 minutes Yields: 8-10 servings Preheat oven: 350 degrees Ingredients: 2 cans cream of chicken soup 1 cup grated cheddar cheese (or a little more :) 32 oz. stirring frequently. Fold in tomatoes. dried thyme 1 tbsp. melted butter. optional 2 cups corn flakes Directions: Combine all ingredients and put in a 9x13 pan. dried basil 1 tbsp. Drain. linguini pasta 1 tbsp. Garlic Linguine Prep time: 10 minutes Cook time: 10 minutes Ready in: 20 minutes Yields: 4 servings Ingredients: 1 (8 oz) pkg. Meanwhile. Mix 2 cups corn flakes and 2 tbsp. minced garlic 2 cups chopped tomatoes Directions: Cook pasta according to package. Mash and whip to desired consistency. olive oil 1 tsp.
Add onion and garlic paste. green pepper. Cook and stir over medium heat until lightly browned. Remove from heat. Cook and stir together margarine. MAIN DISHES MEAT 16 . oil 1 garlic clove ½ medium onion. cut into ½ inch cubes Directions: Cook pasta according to package directions. Stir in the onion. chopped 1 ¾ cups milk ½ tsp. stirring constantly. cut them in half and scoop them out. Spanish Rice From: Marie Skinner Prep time: 15 minutes Cook time: 45 minutes Ready in: 1 hour Yields: 6 servings Ingredients: 1 ½ cups long grain rice 3 tbsp. Heat to boiling. Cook uncovered at 375 for 30 minutes. Boil for 1 minute then remove from heat. Pour cheese mixture over the top. salt 1 (8 oz) can tomato sauce 2 cups chicken broth Directions: Mash garlic with salt to make a paste. Heat oil in a large pot. Twice Baked Potatoes From: Lori Houseman Prep time: 1 hour Ready in: 1 hour and 15 minutes Preheat oven: 350 degrees Ingredients: 10 medium potatoes. salt 8 oz. baked milk butter sour cream onion. until mixture is smooth and bubbly. add rice. sour cream and butter to make it yummy and creamy (that means to be generous with all of those things!). Stir in cheese until melted. shredded bacon. salt and pepper. Mash in enough milk. Stir in milk. Cook and simmer until most of the liquid is absorbed. but not dry them out. Cook over low heat. Scoop the mixture back into the potato peels. finely chopped ¾ tsp. pepper ¼ cup margarine or butter ¼ cup flour 1 small onion. to taste While the potatoes are still warm. Pour macaroni into a 1 ½ quart casserole dish. onion. chopped Directions: Cook time: 15 minutes Yields: 10 servings green onions. Blend in flour. Put back into the oven just enough to warm them up.Ready in: 50 minutes Yields: 6-8 servings Preheat oven: 375 degrees Ingredients: 1 ½ cups cooked macaroni noodles ¼ tsp. chopped cheddar cheese. Reduce heat to very low and steam 30-45 minutes until rice is tender. sharp American cheese. cheese and bacon. cooked and crumbled salt and pepper. Add the salt and pepper. Sprinkle with a little more cheddar cheese.
salt 1 cup red enchilada sauce 1 tsp. about 5 minutes. grated Directions: Sauté bacon and pancetta in a heavy frying pan over medium heat until almost crisp. dried minced onions 1 tsp. Cool. remove roast and shred it. hamburger 1 onion. Sprinkle the cinnamon over the bacon and pancetta and sauté until crisp and golden. *Pancetta is an Italian form of bacon that is cured differently. Creamy Lasagna Casserole From: Lori Houseman Prep time: 15 minutes Ready in: 1 hour Preheat oven: 350 degrees Ingredients: 12 oz. chopped 1 ½ cups Parmesan cheese. fresh fettuccini ¼ tsp. If you can’t find pancetta you can substitute with more bacon. pork roast 1tsp. about 2 minutes longer. garlic powder 1 cup Worcestershire sauce 1 tbsp. chopped* 18 oz. Season with salt and pepper. chopped 6 egg yolks 4 slices pancetta. Drain. Cinnamon and Pancetta Carbonara From: Lisa Shortridge Prep time: 10 minutes Cook time: 10 minutes Ready in 20 minutes Yields: 6 servings Ingredients: 4 slices bacon. dump out cooking juices. Bring a large pot of salted water to boil over high heat. In a separate pan whisk in cream. fresh chives. One hour before serving.Café’ Rio Pork From: Lisa Shortridge Prep time: 10 minutes Cook time: 8-10 hours Ready in: 8-10 hours Yields: 12-15 tacos or burritos Ingredients: 3 lbs. cinnamon salt and pepper 2 cups heavy cream 2 tbsp. about 5 minutes. Add fettuccini to the cream mixture and toss over medium-low heat until the sauce coast the pasta thickly. Stir constantly and keep your temperature low so as not to scramble the yolks. Serve on tortillas with whatever toppings you like. cheese and yolks to blend. Sprinkle with chives. chili powder Directions: Cook all ingredients except the last two in a crockpot all day. egg noodles 1 lb. chopped Cook time: 30 minutes Yields: 10-12 servings 8 oz. Add the fettuccini and cook until just tender. cream cheese. softened 1 cup cottage cheese ½ cup sour cream 17 . Put shredded pork back into crockpot and add the brown sugar and enchilada sauce. dried oregano 1 cup dark brown sugar 1 tsp.
beef chuck roast 1 envelope brown gravy mix 1 envelope ranch salad dressing mix ½ cup water 1 envelope Italian salad dressing mix Directions: Place the chuck roast in a crockpot. frozen. Serve over egg noodles or wild rice. using all remaining ingredients. grated salt and pepper. ground beef 2 (8 oz. Repeat.26 oz. 1/2 mozzarella. In a small bowl combine the mixes and stir in water. In a 9x13 pan. layers again. Add sour cream and stir in. chopped spinach 3 lbs. Cover and cook on low for 7-9 hours or until tender. cover the bottom with a little bit of meat sauce. shredded Cook egg noodles al dente. Meatballs Stroganoff From: Suzanne Mingus Ready in: 5-7 hours Yields: 8 servings Ingredients: frozen meatballs (about 60) 1 can cream of celery soup 1 can french onion soup 1 cup sour cream Directions: Put first three ingredients in slow cooker on low.) pkgs. Brown hamburger and onion together and drain. Cook for 1 more hour. Cook for 5-7 hours. chopped 2 cups tomato sauce Cook time: 1 hour Yields: 10 servings Parmesan. cottage cheese and sour cream. cream cheese. Drain noodles and set aside. Add spaghetti sauce to meat mixture (no need to cook any longer). jumbo pasta shells 18 . spaghetti sauce Directions: 3 cups mozzarella cheese. Crockpot Pot Roast From: Lisa Shortridge Prep time: 10 minutes Cook time: 7-8 hours Ingredients: 4-5 lb. to taste 2 eggs 1 pkg. 1/2 remaining meat. 1/2 cheese mixture. Cover with foil and bake at 350 for 30 minutes. Pour over meat. Stir together the cream cheese. Layer as follows: 1/2 noodles. Let stand for 15 minutes before serving. Northern Italian Pasta Shells From: Lisa Shortridge Prep time: 20 minutes Ready in: 1 hour and 20 minutes Preheat oven: 350 degrees Ingredients: 3 pkgs. softened 2 large onions.
Dip meat pieces in flour and then sear them in hot oil (2 minutes on each side). Squeeze all of the water out and place in a large bowl. Add grated cheese. Bake at 475 degrees for 10 minutes. bell peppers. Slice chicken into medium-bite sized pieces. Stuff the shells with the meat mixture. chopped 1 tsp. sauté garlic in butter for a couple of minutes. Preheat oven to 350 degrees. Dijon or dry mustard 3 ½ cups heavy cream In a large pan. Remove vegetables from pan. Parmesan cheese and paprika and mix thoroughly. garlic. Bake for 1 hour and serve. cooked pasta. Grantinata Sauce: 2 tsp. can diced tomatoes and cut into serving sized pieces 1 cup beef broth ½ cup onion. reserving 2 tbsp. rosemary and thyme and a drizzle of olive oil. butter 1 tsp. Sauté the chopped onions in the reserved meat fat until transparent. Drain meat. fat in the pan and place meat in the same bowl with the spinach. diced salt and pepper to taste Directions: Heat 1 tablespoon vegetable oil in a skillet. bacon. Remove meat from skillet and sauté onions and peppers in oil until soft. cayenne pepper ½ tsp. grated Directions: Cook pasta according to package. salt. paprika 12 oz. Top with chopped rosemary and mozzarella cheese. salt 1 tsp. Cook pasta shells in boiling. Pepper Steak From: Suzanne Mingus Prep time: 10 minutes Cook time: 3 hours Ready in: 3 hours and 10 minutes Yields: 6 servings Preheat oven: 275 degrees Ingredients: 1 ½ . Add mustard. rosemary. Spread into pan. Penne Rustica From: Lisa Shortridge Prep time: 30 minutes Cook time: 10 minutes Ready in: 45 minutes Yields: 12 servings Preheat oven: 475 degrees Ingredients: 16 oz. grated ½ lb. sugar 1 cup green pepper. Note: For the chicken I like to season with salt and pepper. grilled chicken breast rosemary. Add juice and boil until it reduces by half. chicken. diced Mozzarella cheese. Pour 19 . cayenne pepper and heavy cream and allow to cook until thickens. penne pasta ½ cup Parmesan cheese.Directions: Place frozen spinach in a strainer and run under hot water until thawed. In a large sauté pan. Cook bacon. Transfer onions to the bowl with the other ingredients and stir to combine.2 pounds round steak trimmed 1 15 oz. cook the ground beef until browned. diced 1 tsp. chopped ½ cup apple juice ¼ tsp. Stir in the cream cheese until blended with the meat and spinach. Drain and cool to the touch. Cover with tomato sauce and cover. rosemary. Place the shells in a large baking dish coated with sauce on the bottom. chopped 1 large red bell pepper. salt and pepper and combine. salted water until al dente. The filling can be made up to 1 day in advance and refrigerated until ready to use. Let mixture cool and then add the eggs. Combine sauce. thick bacon 4 tsp.
salt 2 cup ricotta cheese 1 tsp. chopped 1 can tomato soup 1 package of hot dogs. Mix well. Combine together in pot (stew pot for oven or crock pot): meat pieces. Use a whisk to mix and then add soup and cheddar cheese and celery to taste. Pour some of meat sauce mixture in the bottom of a 9x13 pan. Parmesan. until cheese melts. Toast bread until crisp (I found little garlic crostinis at our local grocery store. Cover with foil. sugar. Bake at 350 degree for 45 minutes or until bubbly. Bake covered at 275 for 3 hours or cook in a crock pot on low for 6-8 hours. Simmer for 10 minutes. Combine ricotta. and salt and pepper to taste. shredded Directions: Pour tater tots in a 9x12 pan. ground beef ½ cup sour cream or milk 1 large onion. Serve over rice. Pour rest of meat sauce mixture over shells. pepper 3 cup mozzarella cheese 1 lb. and seasonings. grated 1 large jar spaghetti or pasta sauce 2 eggs ½ cup water ¼ cup fresh chopped parsley bread (toasted with garlic and butter) 2 tsp. parsley. Cook shells and drain. Sprinkle remaining mozzarella and crumble garlic toast on the top. Bake at 350 for 20-25 minutes. chopped 2 cups cheddar cheese. Once cheese is melted add the chopped hot dogs. Bake at 350 for 30 minutes covered in foil. Brown hamburger and onion together Mix together: cream of chicken soup. Pour over hamburger and tots. Fill the hot dog buns and wrap in foil. sour cream. mozzarella. 1 cup shredded cheddar cheese. Stir to loosen meat drippings. Italian seasoning Directions: Cook beef and add sauce and ½ cup water. diced tomatoes. vegetables. Stuff shells full of cheese mixture and place open side down in the pan (I wasn't able to fit entire box of jumbo shells into 1 pan. Sprinkle the rest of the cheese on top. tater tots 2 cans cream of chicken soup 1 lb. chopped Directions: Melt 1 tablespoon of butter and add the flour to make a roux. Tater Tot Casserole From: Mary Dirks Prep time: 10 minutes Cook time: 45 minutes Ready in: 55 minutes Preheat oven: 350 degrees Ingredients: 1 pkg. ground beef ½ cup Parmesan cheese. Stuffed Hot Dogs Prep time: 20 minutes Cook time: 25 minutes Ready in: 45 minutes Preheat oven: 350 degrees Ingredients: 1 tablespoon butter 2-3 tablespoons flour cheddar cheese celery.beef broth into pan to de-glaze the pan. broth with pan drippings. I had about 8 leftover). Bake an additional 10 minutes uncovered. Tostadas 20 . eggs. Stuffed Italian Shells From: Suzanne Mingus Prep time: 20 minutes Cook time: 40 minutes Ready in: 1 hour Preheat oven: 350 degrees Ingredients: 1 box Jumbo pasta shells 1 tsp. croutons would probably work too).
shred the roast and assemble the tostadas. green onions.From: Lori Houseman Prep time: 15 minutes Cook time: 5 hours Ready in: 5 hours Ingredients: 1 tsp. roast cheese. chopped 1/3 cup BBQ sauce ½ grated cheddar cheese Directions: Add chicken to heated oil and cook a few minutes. dry onion soup mix Directions: Place chicken in lightly greased baking dishes. celery salt lettuce. garlic. When done. chicken breast. sour cream. rinsed and drained 1 medium onion. Add cheese. chopped Directions: Combine powders and rub it into the roast with your hands. Mix the dressing. wait for it to melt. Pour over the roast and cook in the crockpot for 5 hours on high or 8 hours on low. POULTRY Apricot Chicken From: Lisa Shortridge Prep time: 5 minutes Cook time: 1 hour Preheat oven: 350 degrees Yields: 8 servings Ingredients: 8-10 boneless. garlic powder 1 tsp. Add black beans and BBQ sauce. etc. shredded 3 tbsp. tomatoes.) can black beans. shredded 3 lb. Tabasco sauce 1 tsp. Garnish as desired with salsa. Café Rio Chicken From: Lori Houseman Prep time: 10 minutes Ingredients: Cook time: 5 hours 21 . Bake uncovered at 350 degrees for 1 hour or until juices run clear. then add garlic and onions. minced 1 (15 oz. and then stir. Cook until chicken is no longer pink.) bottle Russian dressing 1 pkg. olive oil 1 tsp. BBQ Chicken and Black Bean Burritos From: Marie Skinner Prep time: 15 minutes Yields: 4-6 servings Ingredients: 1 lb. chopped 1 tbsp. Mix thoroughly. lettuce. liquid smoke olives. Pour over chicken. Serve in flour tortillas. Combine liquid smoke and Tabasco sauce. onion powder tostada shells 1 tsp. jam and onion soup mix. skinless chicken breasts 1 cup apricot jam 1 (8 oz.
Top with cheddar cheese. Alternate with the mixed vegetables. Cook 15-20 minutes.) Chicken and Bacon Shish Kabobs From: Lisa Shortridge Prep time: 25 minutes Cook time: 20 minutes Ready in: 1 hour 45 minutes Yields: 6 servings Ingredients: ¼ cup soy sauce 3 boneless. oil and green onions. sliced thick cut bacon. cut into chunks ¼ cup cider vinegar ½ lb. Shred meat and cook an additional hour in the juice left in the crockpot. until bacon is crisp and juices are clear.16 oz. zesty Italian dressing 1 tbsp. Chicken and Rice Casserole From: Mary Dirks Prep time: 10 minutes Cook time: 15 minutes Ready in: 25 minutes Preheat oven: 350 degrees Ingredients: 2 -3 chicken breast cooked 1 can cream of chicken soup (can also use leftover turkey) ½ cup mayonnaise 2 cups cooked minute rice ¼ cup milk 1 small pkg. Preheat grill for high heat. Lightly oil the grill grate. Mix remaining ingredients together except cheese. cider vinegar. lemon juice cooked (about 2 cups) cheddar cheese Directions: Spray bottom of 8x8 pan. Cover and marinate in the refrigerator at least one hour. chopped broccoli – 1 tbsp. cut in half 2 tbsp. (I make huge batches of this meat and then freeze it for future use in enchiladas. Serve over rice and beans in flour tortillas. minced assorted vegetables. honey 2 tbsp. oil 2 green onions. Bake at 350 degrees uncovered for 12-15 minutes or until cheese melts. etc. tortilla soup. Pour over rice. cumin 1 tbsp. chili powder 6-8 boneless. sliced skewers Directions: In a large bowl. skinless chicken breasts Directions: Whisk together dressing. mix the soy sauce. Stir to coat. Chicken and Sausage Alfredo Adapted from a recipe by Emeril Lagasse From: Lisa Shortridge 22 . chili powder and cumin. honey. skinless chicken breast halves. Leftovers are great for lunch the next day. Spread rice evenly in bottom of pan. Double recipe and use a 9x13 pan. Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. brushing occasionally with the remaining soy sauce mixture. Place chicken and vegetables into the mixture. Pour over chicken in a large crockpot and cook on high for four hours. Arrange skewers on the prepared grill.
black pepper. Drain the pasta and add to the chicken and sausage mixture. Crockpot Chicken and Stuffing From: Lori Houseman Prep time: 10 minutes Ingredients: 6-8 boneless. grated 1 pint sour cream 12 flour tortillas Directions: Mix chicken soup and sour cream. Add crushed red pepper flakes and garlic and cook 1 minute. Heat in saucepan on low until cheese is melted. minced 1 ½ tsp. Save out 1/3 of the mixture in another bowl. olive oil 10 oz. minced 3 shakes Worcestershire sauce 1 lb. ground pepper ½ tsp. Bake at 350º for 30 minutes. Add onions and sauté for 2 minutes. Essence (recipe below) 2 tbsp. I use this on so many things! It is an excellent seasoning. chili powder and salt. Heat a deep 3-quart skillet over medium-high heat. crushed red pepper flakes 5 cloves garlic. chopped ½ medium onion. (May add sliced olives). Sprinkle with cheese and Essence for garnish. Place in large baking dish or baking sheet. To the 2/3. cooked and diced 6 tbsp. milk. Lower heat to a simmer. To skillet. skinless chicken breasts 1 cup cheddar cheese. add green chilies. Sprinkle with remaining cheese. hot chili powder ½ tsp. shredded Cook time: 4-6 hours ½ cup milk 3-4 cups Pepperidge Farm stuffing 23 . Stir to consistent color. chicken. linguine 2 cups heavy cream 1 cup whole milk 1 tsp. ½ of the cheese. add cream.Prep time: 10 minutes Cook time: 20 minutes Ready in: 30 minutes Yields: 6 servings Ingredients: 1 lb. stirring often. sliced 1 ½ cup grated Parmigiano-Reggiano Directions: Sprinkle 3 tablespoons of Essence on cooked chicken. kosher salt ½ cup unsalted butter. cooked and chopped 1 can (4 oz) diced green chilies 2 cans cream of chicken soup 1 lb cheddar cheese. Essence 2 ½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Chicken Enchiladas From: Suzanne Mingus Prep time: 15 minutes Cook time: 30 minutes Ready in: 45 minutes Yields: 12 enchiladas Preheat oven: 350 degrees Ingredients: 6 chicken breasts. remaining Essence. andouille sausage. Add Worcestershire. Spread the saved-out mixture on top to cover. Sauté for 2 minutes. Add the chicken and the sausage. Spread on tortillas and roll up. Cook pasta in boiling salted water according to package. Add butter and stir until melted. and the chicken.
Transfer the vinaigrette to a small serving bowl. Cook on high for 1 hour and then reduce to low for 4 hours. whisk together soup. Serve over tortilla chips or on tortillas with desired toppings. to taste. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake about 12 minutes. Cook 4-6 hours on high. Whisk in the vinegar and then the remaining ½ cup of oil. shredded 1 can black beans tortilla chips 2 large frozen boneless skinless sour cream (optional) chicken breast tortillas (optional) 1 jar salsa Directions: Pour bag of frozen corn in bottom of a crockpot. Transfer to platter. Let stand at least 15 minutes and up to 30 minutes. Crockpot Southwestern Chicken From: Lisa Shortridge Cook time: 5 hours Yields: 8 servings Ingredients: 1 small bag frozen corn cheddar cheese. broth and milk. Arrange the chicken on the prepared baking sheets. balsamic vinegar fresh ground black pepper 1 ¼ cup parmesan ¾ cup Italian style bread crumbs Directions: Preheat oven to 500 degrees. salt 3 tbsp. Place the buttermilk in a large bowl. Crunchy Parmesan Chicken Tenders From: Lisa Shortridge Prep time: 45 minutes Cook time: 12 minutes Ready in: 1 hour Yields: 6 servings Preheat oven: 500 degrees Ingredients: 4 tbsp. plus ½ cup olive oil 1 cup buttermilk 1 ½ lbs. Shred chicken and then sprinkle with cheese. Enchiladas with White Sauce From: Lori Houseman Prep time: 20 minutes Cook time: 30 minutes 24 . Sprinkle with cheese. Add the chicken tenders and stir to coat.2 cans cream of chicken soup salt and pepper. Season the vinaigrette. chicken tenders (about 18) 3 large garlic cloves. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of salsa. Stir the parmesan and bread crumbs in a dish. In another bowl. Top with dry stuffing. Remove the chicken tenders from the buttermilk and dredge them in the bread crumbs to coat completely. with pepper. Pour over the chicken. pressing to adhere. minced ½ tsp. Brush 1 teaspoon of olive oil over each of 2 heavy large lined baking sheets. to taste 1 cup chicken broth Directions: Season chicken breasts with salt and pepper and put them in the bottom of the crockpot. Mash the garlic with the salt in a medium bowl.
Ready in: 50 minutes Yields: 6-8 servings Preheat oven: 350 degrees Ingredients: chicken breasts. Dip chicken in mixture and coat completely. green chilies. cornstarch. garlic powder. sour cream. minced ½ cup broccoli florets 25 . Place coated chicken on a platter and allow to sit until it becomes doughy. paprika. salt and pepper. Heat oil in a deep skillet. Fried Chicken From: Lisa Shortridge Prep time: 30 minutes Cook time: 10 minutes Ready in: 40 minutes Yields: 4 servings Ingredients: 8 chicken tenders 1 can cream of chicken soup 1 egg seasoning salt to taste ½ cup flour ½ cup cornstarch ½ tsp. fettuccine pasta 1 tsp. (Do not pour this on until immediately before baking. One at a time. cooked and shredded (I 4 cups Monterey jack cheese. olive oil ½ cup heavy cream 1 tsp. Parmesan cheese 1 cup sour cream Directions: Mix together chicken breasts. egg and seasoning salt. paprika salt and pepper to taste oil for frying Directions: In a shallow dish combine soup. garlic powder ½ tsp. place chicken in bag to coat. Scoop into tortillas and roll shut. green chilies 3 tbsp. onion and green pepper. chopped 4 oz. Place in a 9x13 pan. If needed add more flour/cornstarch in equal parts. Cover with sauce made from whisking together can of soup. Bake at 350 for 30 minutes. In a reasonable plastic bag mix together the flour. Drain on paper towels. cornstarch Yields: 4 servings 1 tsp. Once chicken is doughy and oil is ready fry pieces for about 7-10 minutes or until cooked through. Garlic Chicken with Broccoli From: Lisa Shortridge Prep time: 20 minutes Ingredients: 8 ounces boneless skinless chicken breasts 2 ¼ oz.) Top with remaining cheddar cheese. parmesan cheese and 2 c of the cheddar cheese. butter 1 tsp. Set aside. chopped 1 cup chicken broth green pepper. mix together. garlic. It makes these so much better!) 1 can cream of chicken soup onion. shredded use chicken already cooked with the Cafe flour tortillas Rio recipe. broth. Let stand 5 minutes before serving.
Arrange in a baking dish. thyme. about 30 minutes. shredded 8 oz. each seasoned bread crumbs. setting the chicken aside. add the sauce to the pasta and combining fettuccini pasta. toss until well coated. parmesan cheese salt and pepper Directions: Cook the broccoli. allowing the sauce to thicken. Pour on favorite salsa. Add salt and pepper and the cheese. diced powder and pepper Directions: Separate chicken into 4 pieces. In salted water. Mushrooms and Vegetables From: Suzanne Mingus Prep time: 10 minutes Cook time: 30 minutes Ready in: 40 minutes Yields: 4 servings Preheat oven: 425 degrees Ingredients: 1/3 cup olive oil 1 lbs. onions. In a medium saucepan. cut in wedges 1 ½ lbs. stirring occasionally and rotating pans on shelves once during roasting. skinless chicken breasts 1 large red bell pepper cut into pieces cut into 2 ½ inch pieces 6 large garlic cloves. halved ½ tsp. Herb Roasted Chicken. Leave remaining oil drippings in pan. garlic ¼ cup onion. Add chicken. ground black pepper 3 medium onions. peeled Directions: Preheat oven to 425 degrees. red bell pepper and garlic. Arrange chicken. add the heavy cream and cornstarch and stir well. In a large bowl combine oil. Divide mixture into two baking or roasting pans. mushrooms. Mozzarella. Serve over instant rice. Toss the broccoli into the pasta and sauce. Stir once in awhile. Pizza Chicken From: Joyce Blue Prep time: 10 minutes Cook time: 30 minutes Ready in: 40 minutes Yields: 4 servings Preheat oven: 350 degrees Ingredients: 1 lb. boneless. When caramelized. Cover with tomatoes. Drain the pasta. Sprinkle with rest of the ingredients. onion & cheese. letting each side brown.1 tbsp. turning chicken half way through. rosemary. oregano. chicken breasts 3 oz. salt (to taste) and pepper until well blended. fresh white mushrooms 2 tsp. In the remaining olive oil from chicken brown the garlic over medium heat. Cover pan. Cook about 14 minutes (or until juices run clear). Spicy Honey Wings Adapted from a recipe by Emeril Lagasse 26 . can stewed tomatoes. (I lined my pans with parchment paper and it made clean-up a snap!) Roast until chicken and vegetables are tender. Single Serving Super Simple Skinny Salsa Chicken From: Dianna Martindale Ready in: 14 minutes Ingredients: chicken breast. Bake uncovered for 30 minutes. small red potatoes. diced 2 tbsp. cook the chicken in the olive oil. boil the pasta. Or for a version you don’t have to watch… Put raw chicken and salsa in the oven at 375 degrees for 35 min (until juices run clear). potatoes. salt and pepper to taste instant rice ½ cup favorite salsa Directions: Place chicken in a nonstick pan over medium heat. crushed 1 lb. When prepared. dried rosemary. basil.
salt and white pepper. and brown sugar in a bowl until smooth. place seasoned chicken. Lay on baking sheet and bake about 12 minutes.From: Lisa Shortridge Prep time: 30 minutes Cook time: 30 minutes Ready in: 1 hour Yields: 4 servings Preheat oven: 450 degrees Ingredients: 20 chicken wings 1 ½ cup flour 3 tbsp. Serve with ranch. NO nose. a thick layer of parmesan cheese and then carefully cover it all with cream. Essence. Essence: combine 2 ½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Super Fattening. Line baking sheet with parchment paper or foil. In a large. On each piece of chicken place 3 pats of butter. Remove wings and pat dry and then dip in the hot sauce to coat. honey. freshly ground white pepper vegetable oil. garlic powder 3 tbsp. dredge the wings. Dredge the wings in the flour mixture. deep sided pot. heat several inches of vegetable oil to 350 degrees. When it smells really good it’s probably done. (The amount of cream will be different each time depending on size and number of breasts you are cooking. Essence (recipe below) 1 tsp. kosher salt ½ tsp. The more pieces of chicken you have in the pan will increase the cooking time…just play it by ear. You can never have too much ) Bake in 375 degree oven for 40 minutes or (until juices run clear). mix the hot sauce. for frying 1 cup hot pepper sauce ½ cup honey 3 tbsp. Shake off excess. salt and pepper to taste heavy cream butter Parmesan cheese Directions: In an oven safe dish. garlic powder. While the wings are frying. dark brown sugar ranch for serving Directions: Reheat oven to 450 degrees. Deep fry the wings until crispy about 12 minutes. When oil is heated. In a bowl. The chicken will have a brown bubbly crust on top and be swimming in juices that are divine over a baked potato! 27 . combine flour. Yummy (I Want to Impress You) Chicken From: Dianna Martindale Ready in: 40 minutes Preheat oven: 375 degrees Ingredients: chicken breast.
If so. Pour into greased loaf pans. Drop by the spoonful onto a greased pan. chopped Directions: Mix sugar and butter in a large bowl. Stir in the nuts. Best biscuits made from scratch! Brown Sugar Muffins From: Lisa Shortridge Prep time: 5 minutes Ready in: 20 minutes Preheat oven: 375 degrees Ingredients: Cook time: 15 minutes Yields: 1 ½ dozen muffins 28 . baking soda 2 large eggs 1 tsp. Watch to see if the tops are getting too brown. Move oven rack to low position so that the tops of the pans will be in the center of the oven. cover with foil and continue to bake. baking soda and salt until moistened. salt into a 1 cup measuring cup and then add enough flour to make 1 cup 2 tbsp. sugar 1 cup heavy whipping cream Directions: Mix ingredients together and knead on a floured surface 5 or 6 times. vanilla ½ cup butter. Biscuits From: Lori Houseman Prep time: 15 minutes Cook time: 10-12 minutes Ready in: 30 minutes Preheat oven: 400 degrees Ingredients: Put 1 ½ tsp. salt ½ cup milk 1 cup nuts. Beat until smooth. Cool 5 minutes in pans on wire rack. milk and vanilla. Stir in eggs until well blended. mashed 1 tsp. Bake at 400 for 10-12 minutes. or until toothpick comes out clean. Remove from pans and continue to cool on racks. Stir in flour. Bake at 350 for about 1 hour. softened 2 ½ cups flour 1 ½ cups ripe bananas. baking powder and 1 tsp.BREADS AND ROLLS Quick Breads and Rolls Banana Bread From: Lori Houseman Prep time: 15 minutes Cook time: 1 hour Preheat oven: 350 degrees Ingredients: 1 ¼ cup sugar 1 tsp. Add bananas.
29 . In a separate bowl blend cornmeal. melted Directions: Mix biscuit mix. dry mixture and milk. Bake in 3 ungreased pans for 1 hour and 15 minutes at 350 degrees. Combine creamed mixture. Corn Bread From: Lisa Shortridge Prep time: 10 minutes Cook time: 40 minutes Ready in: 50 minutes Yields: 9 large servings Preheat oven: 375 degrees Ingredients: 1 cup sugar ½ cup butter at room temperature 2 eggs 1 cup cornmeal 1 ½ cup flour 2 tsp. Blend. salt 1 egg 1 tsp. flour.½ cup butter 1 tsp. baking powder ½ tsp. Bake at 375 degrees for 15 minutes. vanilla 2 cups flour 1 cup milk Directions: Mix all together. salt 3 tsp. baking soda 1 cup brown sugar ¼ tsp. baking soda 1 tsp. Bake at 450 degrees for 8-10 minutes. Let stand in pans for 15-30 minutes then turn out of racks to cool. Serve warm. Drop into greased muffin tin cups. Bake in a greased 8x8 pan at 375 for 35-40 minutes. parsley flakes 3-4 cups sharp cheddar cheese ½ tsp. Pumpkin Bread From: Lisa Shortridge Prep time: 10 minutes Cooking time: 1 hour 15 minutes Ready in: 1 hour and 25 minutes Yields: 3 large loaves Preheat oven: 350 degrees Ingredients: 3 1/3 cups flour 3 cups sugar 2 tsp. water and cheese. baking powder and salt. Drop by large spoonfuls on greased baking sheet. Italian seasoning 1 oz. Red Lobster’s Garlic Herb Biscuits From: Lisa Shortridge Prep time: 10 minutes Cook time: 8-10 minutes Ready in: 20 minutes Yields: 1 dozen biscuits Preheat oven: 450 degrees Ingredients: 2 cups biscuit mix 1 tsp. cinnamon 1 cup oil 4 eggs ½ cup water 2 cups pumpkin filling 6-12 ounces chocolate chips 1 cup nuts (optional) Directions: Combine ingredients. sugar. Mix melted margarine with seasonings and brush on biscuits while hot. margarine. and eggs. salt 1 ½ cup milk Directions: Cream butter. garlic salt ½ cup cold water 1 heaping tsp.
eggs. 30 . yeast dissolved in ¼ cup ½ cup oil warm water (first let rise a few minutes) 1 tsp baking soda Directions: Dissolve yeast in ¼ c. sugar. sugar 1 tbsp. usually 1½ . Put in a large. Dough from the refrigerator will take longer because the dough is cold. Sift flour. warm water and let proof a few minutes. It will keep for 7 days. salt ¾ cup & 2 tbsp. about 2 hours. Brush with melted butter if you like. covered.YEAST BREADS AND ROLLS Biscuits From: Lisa Shortridge Prep time: 20 minutes Cook time: 15 minutes Ready in: 35 minutes Preheat oven: 400 degrees Ingredients: 1 package dry yeast ½ cup warm water 5 cups flour 3 tbsp. beaten with a fork 2 tsp salt ½ cup sugar 3 cups flour 5 cups flour (+ or – so it’s not too sticky) 1 T. Let this stand at room temperature until double in size.) Let rolls rise on baking sheets until double in size. salt.2 hours. oil. baking soda and salt into a large bowl. flour and yeast together thoroughly in a large mixing bowl. Mix well and kneed for 7-10 minutes. baking powder. covered. plastic container and refrigerate to use as needed. Cut in shortening. (This is perfect for Sunday meals because you don't have a lot of mess to clean up and it's quick. Buttermilk Refrigerator Rolls From: Lisa Shortridge Prep time: 4 ½ hours Cook time: 10-12 minutes Ready in: 4 hours and 15 minutes Yields: 3 dozen rolls Preheat oven: 350 degrees Ingredients: 3 cups Buttermilk (room temperature) 3 eggs. baking powder 1 tsp. and baking soda. Stir in buttermilk and dissolved yeast and work until well moistened. Mix the buttermilk. Roll out what you want and place the rest in the refrigerator. take from the bowl what you want and again put the rest back in the refrigerator. Bake at 400 degrees for 15 minutes. shortening 2 cups buttermilk Directions: Dissolve yeast in warm water and let stand for 10 minutes. flour. Add sugar. The next time you want some fresh baked rolls. Time depends on the room temperature. Bake at 350° for 10-12 minutes. baking soda 1 ½ tsp.
stir enough flour to form slightly stiff dough. Place dough into a large greased bowl. sprinkle cinnamon. Bake rolls in a 350 degree oven for 2530 minutes. Stir together powdered sugar. 2/3 cup melted butter. stir in hot water. Tightly roll up dough and pinch edges together to seal. set aside (let proof for 10 minutes). about 1-1 ½ hours. 2/3 cup sugar. mix together milk. cover. 2/3 cup melted butter. to taste Pan preparation: ½ cup melted butter Frosting: 4 cups powdered sugar 2 teaspoons vanilla Cook time: 30 minutes Yields: 30 rolls 1 teaspoon sugar 2/3 cup sugar 2 teaspoons salt up to 8 cups flour 3 tablespoons cinnamon 1 stick of butter. salt.Cinnamon Rolls From: Lisa Shortridge Prep time: 4 hours Ready in: 4 hours and 30 minutes Preheat oven: 350 degrees Ingredients: Yeast mixture: 1 tablespoon yeast 1 cup warm water Dough: 1 cup warm milk 2/3 cup melted butter 2 eggs. sugar and brown sugar evenly over the dough. cover pan and allow to rice in a warm place for 45 minutes. In a large bowl. and eggs. Punch down dough and let rest for 5 minutes. and allow to rise in a warm place until doubled in size. melted 1/3 cup sugar 2/3 cup melted butter up to 6 tablespoons of hot water Directions: In a small bowl. until the glaze reaches desired spreading consistency. slightly beaten Filling: 1 ½ cup sugar brown sugar. add yeast mixture and 4 cups of flour to mixture. sprinkle ½ cup sugar evenly in the bottom of the pan. or until golden brown. Coat to bottom of the pan with ½ cup melted butter. dissolve yeast and 1 teaspoon sugar in warm water. Brush ½ cup melted butter over dough. Roll dough out onto a floured surface. French Bread 31 . Spread prepared icing over slightly cooled rolls. beat until smooth. Place cinnamon roll slices close together in the prepared pan. cut the roll into even slices. and extracts. Turn the dough out onto a well-floured surface and knead for 8 minutes. 1 tablespoon at a time.
sugar 6 cups flour 1 tbsp. whole wheat flour. Bake in 325 degree oven for 45 minutes. Let stand for 15 minutes. (I cover it to keep it warm. put dough in. Shape into 2 loaves and let rise on a large cookie sheet sprayed with nonstick spray until doubled in size. mixing well. yeast 2 cups hot water 3 tbsp. Lion House Rolls From: Lisa Shortridge Prep time: 3 hours Cook time: 15-18 minutes 32 . Gradually add enough BB flour to make dough stiff enough to clean the bowl. sugar 3 cups warm water 3 cups cracked or 4 cups whole wheat flour 3 eggs ¾ cup canola oil 1 tsp.) Combine in mixer 3 cups warm water. eggs and honey. Stir every 10 minutes for 50 minutes. Let it rise in a warm place to double in bulk. Sift together 2 cups of Better for Bread flour and 1 cup dry milk and add to the above mixture. Mix for 7 minutes. Mix well and then add yeast mixture. Add the ¼ teaspoon sugar. yeast and sugar until dissolved. about 40 minutes. yeast ¼ tsp. Grandma’s Wheat Bread From: Lisa Shortridge Prep time: 3 hours Cook time: 45 minutes Ready in: 3 hours and 45 minutes Yields: 6 small loaves of bread Preheat oven: 325 degrees Ingredients: ½ cup warm water 3 tbsp.From: Jennifer Pitt Prep time: 1 hour Cook time: 16-18 minutes Ready in: 1 hour and 20 minutes Yields: 2 loaves Preheat oven: 400 degrees Ingredients: ½ cup warm water 1/3 cup oil 2 tbsp. hot water and 3 cups of flour. combine salt. Add the yeast mixture and an additional 3 cups of flour. Punch down and let rise again. Spray a large stainless steel bowl with nonstick spray. Let rise for 45 minutes. stirring with a fork. salt Directions: Combine ½ cup water. salt 2 cups Better for Bread Flour sifted with 1 cup dry milk ¾ cup honey Directions: Gradually add dry yeast to ½ cup warm water. Put into loaf tins that have been sprayed. In a mixing bowl. Form into 6 small or 4 large loaves. oil. Cover with plastic wrap and then a clean towel. Set aside to proof. and about 1 ½ hours. Bake at 400 degrees for 16-18 minutes. Mix in canola oil and salt.
Scrape dough out onto floured board. Place roll on parchment-lined pan with other short end down on the paper.Starting with short end. Brush with melted butter. cut dough in half to make two strips about 4 inches wide. combine water and milk powder. With pizza cutter or very sharp knife. gently flatten to about 1 inch thick. then for 2 minutes at medium speed. about 45 minutes. Add 2 cups flour. then sugar. With rolling pin. dry yeast 1 egg 1/4 cup sugar 5 to 5 ½ cups all-purpose flour. salt 2/3 cup nonfat dry milk 1/3 cup butter. Turn dough over so it is floured on both sides. roll up one piece of dough. Bake at 375 degrees for 15 to 18 minutes. Dough should be soft. or until light to medium golden brown. (This helps prevent dough from drying out). stir until milk dissolves. salt. DESSERTS CAKES Chocolate Lovers’ Favorite Cake From: Lisa Shortridge Prep time: 10 minutes Cook time: 50 minutes 33 . then for 2 minutes at medium speed.Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Makes 1 to 1 ½ dozen rolls. Add yeast. with butter on the inside. not overly sticky. and 2 cups flour. Mix on low speed until ingredients are wet. making about 18 pieces of dough. egg. or margarine 2 tsp. roll out to a rectangle about 18 inches long. and ¼ inch thick. shortening. Cover lightly with plastic wrap and allow to rise until double in size. and not stiff (It is not necessary to use the entire amount of flour). (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Cover with plastic and allow to rise in warm place until double in size. Be sure all rolls face the same direction on baking pan. butter. mix on low speed until ingredients are wet.Ready in: 3 ½ hours Yields: 1-1 ½ dozen rolls Preheat oven: 375 degrees Ingredients: 2 cups warm water (110 to 115 degrees) 2 tsp. by hand or mixer. Repeat with remaining pieces of dough. Turn dough over in bowl so it is covered with oil. Add about ½ cup flour and mix again. Brush tops of rolls with melted butter. Make cuts through strips of dough every 2 inches. about 1 to 1 ½ hours. Serve with Honey Butter. or bread flour Directions: In large bowl or electric mixer. 8 inches wide.
Spray a 10-inch bunt pan with cooking spray. stir together cake mix and pudding mix. cinnamon ½ tsp. salt 4 tbsp. oil) but delete the water (NO water). immediately lay the Hershey bars on the top. Blend in chocolate chips. Let cool for 10 minutes the cool completely on a wire rack.) Watch so that the edges don't dry out while trying to get the center done. spread with a spatula to cover the entire top of the cake and sprinkle the nuts over the chocolate. instant chocolate pudding walnuts. It will probably need a longer baking time due to the pudding mix. In a large bowl. devil’s food cake mix 1 cup melted butter 1 (3 oz. baking powder ½ tsp. Beat on low until blended.Ready in: 1 hour Preheat oven: 350 degrees Ingredients: 1 pkg. Scrape bowl and beat 4 minutes on medium speed. Chocolate Pudding Cake From: Lori Houseman Ingredients: 1 pkg. Add the other ingredients on the cake mix box (eggs. It sometimes still looks gooey in the middle. vanilla Cook time: 45 minutes Preheat oven: 350 degrees 2 ½ cups flour 1 tsp. so using a toothpick is necessary. chopped 2 cups milk Directions: Mix dry cake mix and dry pudding together with a fork. Heavenly! Chocolate Zucchini Cake From: Lisa Shortridge Prep time: 10 minutes Ready in: 1 hour Ingredients: ½ cup margarine ½ cup oil 1 ¾ cups sugar 2 eggs ½ cup sour milk 2 cups grated zucchini 1 tsp. Add milk and mix with electric mixer. Make sure the center is done! When done baking. melted butter and eggs. Bake the cake according to the box directions. baking soda 34 . When they are softened. cocoa 1 tsp. Add sour cream.) instant chocolate pudding mix 5 eggs 2 cups sour cream 2 cups semi-sweet chocolate chips Directions: Preheat oven to 350 degrees. devil’s food chocolate cake mix 8 Hershey bars 1 small pkg. bake for 50-55 minutes. (I actually bake it about 25 degrees lower for an extra 15 minutes or so. Pour batter into prepared pan.
lime zest. Reduce the speed to low and fold in the four mixtures in three additions. Pour condensed milk. Bake at 350 degrees for 45 minutes until toothpick inserted in center comes out clean. beat the butter and cream cheese on medium speed until creamy and smooth. Then beat in the vanilla and lime juice. Spoon the batter into the prepared pan. Using a rubber spatula. repeat until blended and set aside. Pour into 9x13 greased pan. 30 to 40 seconds. of German Chocolate cake mix 6 oz caramel topping 1/2 can sweetened condensed milk 1 pint cool whip 6 oz butterscotch topping 3 Heath candy bars – crushed Directions: Prepare cake mix according to box directions and bake in 13 x 9 pan. Let the cake cool completely by chilling it in the refrigerator. in a small bowl. baking soda and salt. salt 1 tsp. about 1 ½ hours. Beat alternately milk and dry ingredients. invert the pan onto the rack and lift off the pan. poke holes in cake (every inch or so) with the end of a wooden spoon.Directions: Cream butter. For the cake: Over a sheet of wax paper. baking soda 6 eggs ¼ tsp. Topping ½ cup chocolate chips ½ cup chopped walnuts ½ cup brown sugar Cream Cheese Pound Cake with Lime Glaze From: Lisa Shortridge Prep time: 15 minutes Cook time: 1 ½ hours Ready in: 2 hours Yields: 20 servings Preheat oven: 350 degrees Ingredients: Cake: 3 ¼ cups cake flour 3 cups sugar ¼ tsp. In the bowl of an electric mixer fitted with the paddle. cream cheese 2 tsp. beating well after each addition and scraping down the sides of the bowl. making the sides about 1 inch higher than the center. Sprinkle topping mixture on top of batter. vanilla 2 ¼ sticks butter 3 tbsp. finely grated Directions: Have all ingredients at room temperature. occasionally scraping down the sides of the bowl. whisk together the lime juice and sugar until blended. Bake until cake is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely before serving. Add grated zucchini. until light and fluffy. Holy Cow Cake 35 . Gradually add the sugar and continue beating. sift together the flour. Set the rack over a sheet of wax paper. Add eggs and vanilla. Increase the speed to medium-high and add the eggs one at a time. Heath bar Cake From: Suzanne Mingus Ready in: 2 hours Ingredients: 1 pkg. blending each addition until just combined and stopping the mixer occasionally to scrape down the sides of the bowl. When done and while still hot. Generously brush the surface of the cake with the glaze. The glaze: ¼ cup fresh lime juice ¾ cup granulated sugar To make the glaze. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes. Store in the refrigerator until ready to serve. oil and sugar. Spread entire cake with whipped topping and sprinkle with crushed candy bars. fold in the lime zest. then caramel and butterscotch topping into holes and over the top of the cake. fresh lime juice 8 oz. Dust with powdered sugar to serve. about 5 minutes.
cream cheese. baking soda 2 eggs 1 cup chopped walnuts or pecans (optional) Directions: Mix together. vanilla 4 eggs powdered sugar Directions: Preheat oven to 350 degrees. Cake will be golden brown. In another bowl.) cream cheese 2 c. mix together cake mix. Bake in greased and floured 9x13 inch pan at 350 degrees for 45 minutes. Pat into a greased 9x13 pan.) can crushed pineapple. Sprinkle with remaining half of candy bars. Sprinkle top with powdered sugar. Poke holes over entire cake with a straw. Keep refrigerated! Delicious! Mexican Sheet Cake From: Mary Decker Prep time: 10 minutes Cook time: 45 minutes Ready in: 1 hour Preheat oven: 350 degrees Ingredients: 2 cup flour 1 (20 oz. Spread on cooled cake. cool whip. Ooey Gooey Buttercake From: Lisa Shortridge Prep time: 10 minutes Cook time: 40 minutes Ready in: 50 minutes Preheat oven: 350 degrees Ingredients: 1 box yellow cake mix 1 (8 oz. broken up Directions: Bake cake according to box directions. powdered sugar Directions: Blend with mixer on high speed. letting it seep into the holes. undrained 2 cup sugar 2 tsp. mix together sugar.) pkg. butter and 2 eggs. vanilla 1 (8 oz. cream cheese. beat together Cool Whip and cream cheese. caramel syrup 8 oz. In another bowl. cream cheese ½ cup butter 1 tsp. Pumpkin Cake From: Suzanne Mingus Prep time: 15 minutes Cook time: 50 minutes 36 . Refrigerate 1 hour before serving. Let cool. softened 1 can sweetened condensed milk Skor or Heath Bars. adding sugar gradually. Slowly pour caramel mixture over the cake. Pour onto the batter in the baking pan. Spread over the cake.From: Lori Houseman Ready in: 2 hours Ingredients: 1 box devil’s food chocolate cake mix 8 oz. thawed 8 oz. Bake for 35-40 minutes. Sprinkle half of the broken candy bars on top. In a bowl. Frosting: Ingredients: 1/2 cup butter 1 tsp. Mix condensed milk and caramel in bowl. 2 eggs and vanilla.
Soda Pop Cake From: Lisa Shortridge Prep time: 30 minutes Cook time: 40 minutes Ready in: 1 hour 20 minutes Yields: 24 servings Ingredients: 1 pkg. Pour over uncooked cake batter. Ingredients: 2 eggs 1 tsp. Can serve with a dollop of whipped cream on top. strawberry soda 1 (5 oz) package vanilla pudding 1 ½ cups milk 1 container cool whip Directions: Prepare cake according to package instructions for a 9x13 inch pan. egg. ginger ¾ cup sugar ¼ tsp. Pour in the soda. Pour slowly over cake. combine boiling water with strawberry jell-o. COOKIES AND BROWNIES 37 . Spread on cake. white cake mix 1 ½ cups boiling water 1 (6 oz) package strawberry jell-o 16 oz. salt 1 ½ cup evaporated milk Directions: Mix ingredients until blended. butter. Remove from oven and poke holes in the cake with a wooden skewer or toothpick. Stir until dissolved and allow to cool slightly. To make the frosting: in a medium bowl combine pudding and milk. Refrigerate until cool. softened 1 tsp. Ingredients: ½ cup packed brown sugar 3 tbsp. Refrigerate for several hours before serving. separate out 1 cup 1 egg 1 stick margarine Directions: Preheat oven to 325 degrees. cinnamon 1 cup of yellow cake mix (saved out from before) Directions: Mix together until crumbly. In a medium bowl. Beat until well blended and thickened. cinnamon 16 oz canned pumpkin ½ tsp. and softened margarine.Ready in: 1 hour Preheat oven: 325 degrees Ingredients: 1 pkg yellow cake mix. Press into bottom of greased 13x9 pan. ground cloves ½ tsp. Fold in the thawed whipped topping. allowing it to soak in. Mix cake mix (hold out 1 cup). Bake for 50 – 55 minutes. Sprinkle over pumpkin mixture.
baking soda and salt and set aside. Add the eggs and vanilla and mix. butter. shortening and vanilla. margarine. baking soda ½ cup packed brown sugar 1 ½ tsp. salt 2 eggs 1 tsp. Spoon on to cookie sheet and bake for 8-10 minutes. Stir in chocolate chips. baking soda and flour. Drop onto greased cookie sheet and bake at 375 for 7-8 minutes (until edges are just golden). Chocolate Peanut Butter Munchies From: Lisa Shortridge Prep time: 40 minutes Ready in: 1 ½ hour Cook time: 8 minutes Yields: 32 cookies 38 . eggs. Add to creamed mixture slowly. eggs. one cup at a time. vanilla 2 pkgs. Add salt. and vanilla until fluffy. baking soda ½ tsp. chocolate chips Directions: Preheat oven to 350 degrees. Bake at 350 degrees for 8-10 minutes. Cool in pan for 5 minutes then remove to rack to cool. Mix the flour.Chocolate Chip Cookies From: Suzanne Mingus Prep time: 10 minutes Cook time: 8 minutes Ready in: 1 hour Yields: 5 dozen Preheat oven: 375 degrees Ingredients: ¾ cup shortening 2 cups flour ¼ cup butter (softened) 1 tsp. vanilla 1 cup milk chocolate chips Ingredients: Cream shortening.5 oz. Stir together dry ingredients. salt 1 cup granulated sugar 1 small package instant vanilla pudding 2 eggs 1 cup semi-sweet chocolate chips 2 tsp. salt 4 cubes of butter ½ cup sugar 1 ½ cup brown sugar 2 small pkgs. chocolate chips Directions: Cream together sugars. Chocolate Chip Cookies From: Lisa Shortridge Prep time: 10 minutes Cook time: 10 minutes Ready in: 50 minutes Yields: 4 dozen Preheat oven: 350 degrees Ingredients: 4 ½ cups flour 2 tsp. Add vanilla and chocolate chips. vanilla 1 cup brown sugar 1 tsp. sugars. Chocolate Chip Cookies From: Jennifer Pitt Prep time: 10 minutes Cook time: 9 minutes Ready in: 50 minutes Yields: 3-3 ½ dozen Preheat oven: 350 degrees Ingredients: 1 cup sugar 1 tsp. vanilla pudding 4 eggs 2 tsp. Stir in chocolate chips. Cream the butter and sugars. baking soda 2/3 cup margarine 3 ½ cups flour 2/3 cup shortening 11.
beat well. slightly flattened chocolate dough ball. brown sugar. Perfect cookie to make when you are in a hurry and don't have time to wait around for them to bake. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons sugar. set aside. Ghirardelli Forgotten Cookie From: Joyce Blue Prep time: 10 minutes Bake time: Preheat oven: 375 degrees Yields: 2 dozen cookies Ingredients: 2 eggs ¾ cup sugar 6 oz. shape the chocolate dough over the peanut butter filing. Add egg. Set aside. and the ¼ cup peanut butter until combined. cool. ½ cup sugar. completely covering the filling. For each cookie. softened ½ cup sugar ½ cup packed brown sugar ¼ cup peanut butter 1 egg 1 tbsp. Place balls 2 inches apart on an ungreased cookie sheet. Put cookies in preheated oven & TURN OFF the oven. completely covering the filling. Add a 6 oz. top with a peanut butter ball. milk 1 tsp. Roll dough into a ball. Transfer to wire racks. In a medium bowl stir together flour. and vanilla. Beat in as much of the flour mixture as you can. Shape mixture into 32 (3/4 inch) balls. For filling.Preheat oven: 350 degrees Ingredients: 1 ½ cups flour ½ cup unsweetened cocoa powder ½ tsp. vanilla ¾ cup sifted powdered sugar 2 tbsp. and baking soda. package of chocolate chips. Form the chocolate dough into 32 balls about 1 ¼ inches in diameter. You can run errands and forget about them till it's convenient for you! *This is a meringue cookie not a traditional dough cookie* Monster Cookies From: Lisa Shortridge Prep time: 10 minutes Ready in: 1 hour Preheat oven: 350 degrees Ingredients: 6 eggs Cook time: 10 minutes Yields: 5-7 dozen 2 cups sugar 39 . baking soda ½ cup butter. Add 3/4 cups sugar and beat still real stiff. Let stand 1 minute. In a large bowl beat together butter. Beat 2 egg whites till foamy. Stir and drop by teaspoonfuls on greased cookie sheet. On a work surface. cocoa powder. chocolate chips Directions: Preheat oven to 375 degrees. Bake cookies in preheated oven for 8 minutes or until just set and surface slightly cracks. Stir in remaining flour mixture. sugar ½ cup peanut butter Directions: Preheat oven to 350 degrees. milk. combine powdered sugar and ½ cup peanut butter until smooth. Leave till oven is cool.
baking soda 1 tsp. Roll dough into small balls and dip into melted chocolate. Oreo Bonbons From: Lisa Shortridge Ready in: 30 minutes Yields: 2-3 dozen Ingredients: 1 bag of Oreos 1 pkg. baking powder 8 peanut butter cups cut into chunks 40 . No Bake Cookies From: Lori Houseman Ready in: 1 hour Ingredients: 4 cups oats 2 cups sugar ½ cup baking cocoa 1 tsp. cocoa. white corn syrup 4 tsp. dark or white chocolate almond bark 8 oz.2 1/3 cups brown sugar ½ tbsp. Soften cream cheese. vanilla ½ tbsp. Mix cream cheese and crushed Oreos together to form dough. butter and milk for one minute. vanilla ½ cup evaporated milk Directions: Boil sugar. Chill in the refrigerator until ready to serve. Drop by spoonfuls onto a cookie sheet. It is fin to do half with one kind of chocolate and then drizzle the other over the dipped balls for a contrast in color. baking soda 2 cubes butter 3 cups peanut butter 9 cups oatmeal 1 cup chocolate chips 1 cup M & M’s Directions: Mix ingredients together well. Add vanilla. Melt chocolate bark in a large bowl. Scoop large spoonfuls onto a cookie sheet. Flatten slightly with a sugared glass and bake at 350 for 10-12 minutes. Pour over oatmeal. They can be served immediately or put in the freezer for a frozen treat later. softened 1 tsp. Peanut Butter Cup Cookies: From: Suzanne Mingus Prep time: 10 minutes Preheat oven: 375 degrees Ingredients: ½ cup butter. Place each dipped ball on wax paper. Chill in fridge. vanilla 1 egg ½ cup brown sugar ¾ cup sugar Directions: Cook time: 10 minutes 1 ¾ cup flour ½ tsp. cream cheese Directions: Finely crush the whole package of Oreos (rolling pin and plastic bag works well).
Set aside. Spread half of the chocolate batter in the pan.Cream butter. Drop cream cheese by teaspoonfuls over batter. baking soda ¼ tsp. Cool 5 minutes. Stir together flour. stir the remaining 2 cups of sugar. softened Directions: Preheat oven to 350 degrees. Snickerdoodles From: Lori Houseman Prep time: 15 minutes Preheat oven: 375 degrees Ingredients: ½ cup butter ½ cup shortening 1 ½ cups sugar 2 eggs Cook time: 8-10 minutes 2 tsp. unsweetened baking chocolate 1 cup butter 2 pkgs. Carefully spoon and spread remaining batter over filling. Bake at 350 degrees in a 13X9 pan for 40-45 minutes. cream of tartar 1 tsp. Sprinkle evenly with baking chips. vanilla and egg. stirring frequently. baking soda and salt. Bake 8-9 minutes. Add the sugars and combine. softened 2 ½ cups sugar 5 eggs ½ tsp. ½ cup sugar and 1 of the eggs until smooth. Cream sugar and butter until light and fluffy. baking soda 1 ½ cup Reese’s peanut butter chips 2 cups sugar 1 ¼ cups butter. beat well. Cookies will puff up during baking and flatten while cooling. cream cheese. Peppermint Chocolate Brownies From: Lisa Shortridge Prep time: 10 minutes Cook time: 45 minutes Ready in: 55 minutes Yields: 48 brownies Preheat oven: 350 degrees Ingredients: 4oz. cocoa. beating well. vanilla 41 . Add eggs and vanilla. baking powder and baking soda. until melted and smooth. In a medium bowl. Cool completely. do not over bake! Cool slightly. salt 1 cups crème de menthe baking chips Directions: Heat baking chocolate and butter over low heat. Bake at 375 for 10 minutes. Then add the peanut butter chunks. vanilla 1 tsp. Reese’s Chewy Chocolate Cookies From: Lisa Shortridge Prep time: 10 minutes Cook time: 9 minutes Ready in: 45 minutes Yields: 4 ½ dozen Preheat oven: 350 degrees Ingredients: 2 cups flour 2 eggs ¾ cup cocoa powder 2 tsp. Add flour. remaining 4 eggs and peppermint extract. For brownies cut into 8 rows by 6 rows. Stir in flour and salt until well blended. salt 1 tsp. beat cream cheese. Drop by rounded tablespoons on ungreased cookie sheets. Stir in peanut butter chips. about 1 ½ hours. In chocolate mixture. Remove to wire rack and cool completely. Gradually add flour mixture. peppermint extract 1 ½ cups flour ½ tsp.
Add sifted ingredients.2 ¾ cups flour Directions: Cream sugar. Bake at 350 degrees for 8-10 minutes. stirring to combine. (My favorite is a scoop of vanilla ice cream. Add eggs and vanilla. Add cocoa and eggs. Allow to cool and set. cocoa ½ tsp. mix dry ingredients and then add it to the creamed mixture. vanilla 1 ½ cups sugar Directions: Melt margarine and allow to cool slightly. baking soda ½ tsp. In a large bowl. melted 2 cups flour 7 tbsp. Sugar Cookies From: Lisa Shortridge Prep time: 10 minutes Cook time: 10 minutes Ready in: 1 hour Yields: approximately 4 dozen Preheat oven: 350 degrees Ingredients: 4 cups flour 1 tsp. Pour into an 8x8 pan. baking powder ½ tsp. Waffle Brownies From: Marie Skinner Ingredients: 1 cube margarine. butter and shortening. Roll out dough. Form dough into walnut-sized balls. Wrap dough and chill overnight (or for a few hours). Drop by tablespoons on heated waffle iron. butter 1 square unsweetened baking chocolate few drops of vanilla and peppermint oil 1 (14 oz. salt 1 cup butter 1 egg 1 ½ cup white sugar 1 tsp. chocolate 2 tbsp. or keep plain. cinnamon. Beat in the egg. freshly sliced strawberries and drizzled with caramel. sugar and 2 tsp. Once smooth add the vanilla and peppermint oil. Bake 8-10 minutes at 375 degrees. Set aside. frosting. beaten 1 tsp. cream butter and sugar. making cookies ¼ inch thick. vanilla ½ cup sour cream Directions: Sift flour. powder. Stir in remaining ingredients just until combines. soda and salt. Roll balls in a mixture of 2 tbs. In a separate bowl. salt 4 eggs. Place on ungreased cookie sheet. sour cream and vanilla. English Toffee From: Lisa Shortridge 42 . Top with ice cream.) can sweetened condensed milk Directions: In a double boiler melt everything but the vanilla and peppermint oil.) CANDY Bavarian Mint Fudge From: Lisa Shortridge Ready in: 45 minutes Ingredients: 1 lb.
Hello Dolly Bars From: Lisa Shortridge Prep time: 15 minutes Cook time: 25 minutes Ready in: 40 minutes Yields: 24 bars Preheat oven: 350 degrees Ingredients: ½ cup margarine ½ bag butterscotch chips 1 ½ cups graham cracker crumbs 1 ½ cups coconut ½ bag chocolate chips 1 can sweetened condensed milk Directions: Melt margarine in a 9x13 pan. Stir really well. When 9 minutes are up take out and mix in vanilla. Bake at 350 for 8 minutes or until set. Add crumbs and mix. Cool slightly. chopped 5 tbsp. semi-sweet chocolate chips 1 small can evaporated milk 1 jar marshmallow cream Directions: Stir first 3 ingredients in glass bowl and put in microwave. water chocolate chips Directions: Combine butter. Add chocolate chips and stir till melted. Bake for 20-25 minutes or until slightly brown. Microwave Fudge From: Mary Dirks Ingredients: 3 cups sugar 1 tsp. Peanut Butter Creams From: Lisa Shortridge Ready in: 30 minutes Ingredients: 4 cups powdered sugar ½ tsp. sugar and water in a large pan. coconut and then drizzle milk over the top. butterscotch chips.Ready in: 30 minutes Ingredients: 2 cubes real butter 1 tsp. vanilla 1 cup sugar 1 cup walnuts. Pour over nuts on a buttered cookie sheet. Sprinkle with chocolate chips while hot. salt 43 . Set on high for 9 minutes. Put in buttered pan and cool. vanilla 1 ½ cubes butter 1 pkg. Cool slightly and cut into bars. Layer chocolate chips. Pour in marshmallow cream. Spread chips and add more nuts. Every 3 minutes take out and stir. Stir with a wooden spoon until it starts to turn brown (about the color of a brown paper bag).
Double recipe for a 9x13 pan. Apple Snicker Salad From: Lori Houseman Ready in: 15 minutes Ingredients: 7 oz. Sprinkle with cinnamon and sugar. but into bite-size pieces 6 Snickers bars. Fold in apples and Snickers chunks. softened Directions: Peel. Bake at 350 degrees for 20-30 minutes. torn or cut into chunks non-stick spray 1 cup caramel sauce. Until apples are soft. and oatmeal. The best "salad" ever!!!!!!!!! Bread Pudding and Sauce From: Lisa Shortridge Prep time: 20 minutes Ready in: 1 hour and 20 minutes Preheat oven: 350 degrees Ingredients: 1 ½ cups white sugar 4 eggs. vanilla 1/3 cup milk 6 oz. brown sugar. flour. cut into tiny pieces Blend together marshmallow cream. Cool Whip and cream cheese. core and slice apples. beaten 1 ¼ cups heavy whipping cream 1 ½ cups milk Cook time: 1 hour Yields: 8 large servings ½ cup butter. Granny Smith apples. cool whip. marshmallow cream 8 oz. chocolate ¼ cup honey Directions: Combine everything but chocolate and work with hands until ready to spread into a 9 inch pan. melted 1 large loaf white bread. thawed 8 oz. MISCELLANIOUS DESSERTS Apple Crisp From: Mary Dirks and Jennifer Pitt Prep time: 15 minutes Cook time: 30 minutes Ready in: 45 minutes Preheat oven: 350 degrees Ingredients: 6 large baking apples ¾ cup brown sugar ¼ cup sugar ½ cup flour ½ tsp. softened Directions: Yields: 6-8 servings 10 lg. In separate bowl mix together to a coarse consistency: butter. cream cheese. Sprinkle over apples.1 ½ cups peanut butter 1 tsp. Place in 8x8 pan. cinnamon ½ cup oats ½ cup butter. see recipe below 44 . Melt chocolate and spread over peanut butter mixture.
You can add powdered sugar or colored sprinkles. Remove from heat and cool slightly. Add eggs. Cook 2 minutes longer. Caramel Sauce: ½ cup white sugar 1 cup corn syrup ½ cup brown sugar 1 1/3 cup heavy whipping cream ½ cup butter In a medium saucepan. Put into a sprayed 9x13 pan. Slowly stir in milk. melted butter Pinch of salt 45 . cream. Fill with filling recipe below. Chocolate Popcorn From: Lisa Shortridge Ready in: 10 minutes Ingredients: 2 bags popped popcorn 1 bag chocolate chips. flour and salt. butter and corn syrup until liquid and smooth. Drop dough on a greased cookie sheet. Fold in bread. over medium heat. Bake at 350 degrees for 1 hour. Once cool. Spoon into cooled cream puff shells. Stir a little of the mixture into the eggs. vanilla Directions: Dough: Melt the butter in boiling water. Cream Puffs From: Lisa Shortridge Prep time: 15 minutes Cook time: 15 minutes Preheat oven: 450 degrees Yields: 12 large cream puffs Ingredients: Dough: ½ cup margarine ¾ tsp. slightly beaten ½ tsp. Crepes From: Marie Skinner Yields: 6 servings Ingredients: 3 eggs. Remove and cool completely. milk and butter. split and scoop out the center. Pour 1 cup caramel sauce over the top. rotating pan half-way through. salt 1 tsp. salt 1 cup boiling water 4 eggs 1 cup flour Filling: ½ cup sugar 2 cups milk 1/3 cup flour 2 eggs. stirring constantly until the mixture forms a ball that doesn’t separate. beaten 1 cup milk 1 cup flour 1 tbsp. Add flour and salt all at once. Stir constantly to avoid scorching. Bake at 450 degrees for 15 minutes. Boil and add in the vanilla. eggs. Stir into remaining mixture. melted Directions: Pour melted chips over popped corn and spread on a cookie sheet to dry. Mix well. stirring vigorously. Cook. combine sugars.Directions: In a large bowl combine sugar. Filling: Mix sugar. beating after each. Remove from heat and stir in cream. Cook and stir over medium heat until the mixture boils and thickens. Cool.
Beat together cream cheese.Directions: Mix eggs. bitter sweet chocolate. remove from heat. softened pineapple. and salt. (Cover and refrigerate up to 2 days. Top with sliced. 46 . broken in pieces¼ cup unsalted peanuts 1 tsp. Mexican Ice Cream Sundaes with Cinnamon Chocolate From: Lisa Shortridge Prep time: 15 minutes Preheat oven: 350 degrees Yields: 4 servings Ingredients: ¾ cup sweetened coconut 1 pinch salt 2/3 cup heavy cream 1 ½ pints dulce de leche ice cream (Haagen-Dazs) 6 oz. until brown and fragrant. Whisk until chocolate is melted and mixture is shiny. bring bream to a boil. Spread coconut on a rimmed baking sheet. sliced 8 oz. powdered sugar and Cool Whip. cinnamon. sliced 2 cups cool whip mandarin oranges. ground cinnamon Directions: Preheat oven to 350 degrees. and 10 minutes. Completely cool. butter. Bake at 350 for 1015 minutes or until golden brown. toast. sliced Directions: Spread cookie dough on a pizza pan and price with a fork to prevent it from puffing up too much. peanuts and coconut. reheat in a double boiler or the microwave. and salt. (Store at room temperature up to 1 day. Fruit Pizza From: Lori Houseman Ready in: 1 hour Ingredients: 1 tube refrigerated sugar cookie dough strawberries. cream cheese. Add chocolate. Let stand 1 to 2 minutes. Spread on cookie crust.) Scoop ice cream into bowls. Use scant (not quite full) ¼ cup of batter for each crepe. sliced (fresh is the best!) 1 cup powdered sugar kiwi. flour. Cook on both sides until light brown. tossing occasionally. Garnish with whipping cream and strawberries or preferred filling.) In a medium saucepan over medium-high heat. milk. top with warm sauce. well-drained fruit. before serving.
shredded Ingredients: Layer first 5 ingredients in a well greased 9x13 pan. 47 . Mix together remaining ingredients and pour over hash brown mixture. Add the rest of the ingredients and bake in a 9x13 pan for 35 minutes or until top is golden brown. cubed ½ tsp. baking powder Directions: Preheat oven to 350 degrees. grated ½ tsp. cinnamon ½ tsp. Bake uncovered at 400 degrees for 50 minutes. green peppers. and seasonings. salt and baking powder and mix. Add flour. Hashbrown Casserole From: Lisa Shortridge Ready in: 50 minutes Yields: 8-10 servings Preheat oven: 400 degrees Ingredients: 6 cups frozen hash browns 6 eggs 1-2 tbsp. sliced ¼ cup sour cream 2 cups ham. pepper 2 cups cheddar cheese. chopped ¼ cup evaporated milk 4 green onions. Festive French Toast From: Marie Skinner Prep time: 10 minutes Yields: 5-6 servings Ingredients: 6 eggs ½ tsp. milk.THIS AND THAT BREAKFAST Egg Casserole From: Lisa Shortridge Prep time: 15 minutes Cook time: 35 minutes Ready in: 50 minutes Yields: 12 servings Preheat oven: 350 degrees Ingredients: 12 eggs 2 cans green chilies ½ cup flour 15 oz. cottage cheese salt. to taste 4 cups jack cheese. sugar 12 slices white bread 1 ½ tsp. vanilla Directions: Combine eggs. Beat eggs until lemony. Cook on griddle until golden brown. Dip each bread slice into egg mixture. salt 1 cup milk 1 tbsp.
salt Directions: Arrange cheese. Let stand for 10 minutes before serving. Maple Syrup From: Lisa Shortridge Ready in: 10 minutes Ingredients: 2 cups sugar 1 tsp. Put sausage into a glass 9x13 pan. SAUCES Carrabba’s Bread Dipping Sauce Ready in: 10 minutes 48 . Beat eggs.Quiche From: Lisa Shortridge Prep time: 10 minutes Cook time: 45 minutes Ready in: 1 hour Yields: 8 servings Preheat oven: 325 degrees Ingredients: 1 pie crust 2 green onions. It will puff up quite a bit and then it will "fall" when you take it out of the oven. shredded 3 eggs 6 slices bacon. cooked and crumbled 1 cup heavy cream ¾ cup ham. Remove from heat and add maple and vanilla. cream and salt and pour over pie crust. In a bowl. Bake at 375 for 40-45 minutes. bacon and ham in the bottom of the pie crust. Sprinkle with salt and pepper. vanilla Directions: Combine sugar and water. minced ½ tsp. Sprinkle with onions. flower & milk with an electric mixer until smooth (no chunks of flour). This is a really easy recipe to switch up the add-ins. Bake at 325 degrees for 45 minutes. maple 1 cup water ½ tsp. sausage 1 cup flour 10 eggs 1 cup milk Directions: Break sausage into medium to large pieces as you cook it. chopped 1 cup Swiss cheese. Slowly pour egg mixture over the sausage. mix together eggs. Toad in a Hole From: Lori Houseman Prep time: 15 minutes Cook time: 40-45 minutes Ready in: 1 hour Yields: 10 servings Preheat oven: 375 degrees Ingredients: 1 lb. Dissolve and bring to a boil.
Stir in oil and lemon juice. To serve: Combine about 1 ½ teaspoons spice blend to 3-4 tablespoons olive oil on a small dish. kosher salt or ground sea salt ½ tsp. dried oregano 1 tsp. lime juice 1/3 cup sugar 2 tbsp. except oil and lemon juice. chopped rosemary ¼ tsp. olive oil 1/8 tsp. Fruit Salad Sauce From: Marie Skinner Ingredients: 2 tbsp.Ingredients: 1 tbsp. chopped parsley 1 tbsp. minced garlic 1 tsp. minced basil 1 tbsp. crushed red pepper flakes ½ tsp. lemon juice 1/3 cup water 2 tbsp. ground black pepper ½ tsp. Chop briefly until all ingredients are about the same. Dip sliced bread in mixture. Put in a food processor. fresh lemon juice Directions: Combine all the ingredients. 49 . orange juice concentrate Directions: Pour over any fruit salad to give flavor and keep from turning brown. dried thyme 1 tsp.
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