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