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