Chicken Casserole

Ingredients
• 2, 3, 4 chicken breast in seasoned
water
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 stick of oleo
• 1 pkg. of Pepperidge form dressing
mix (herb)
Instructions
• Melt oleo and mix w/ dressing
• Put half in bottom of long dish.
• Cut up chicken & spread over the
mixture in pan
• Mix soup w/ 2 soup cans of chicken
broth.
• Heat till well mixed.
• Pour over chicken & dressing in pan
• Sprinkle remaining dressing & oleo
over dish.
• Bake in 350 oven for 45 min.
 Un-fried French Fries
Ingredients Instructions
• 1 ½ lb. baking potatoes (about 3 • Preheat oven to 425.
medium) • Wash potatoes; pat dry with paper
• ¼ c. Kraft light done house Italian towels.
reduced fat dressing • Cut into ¼ in. thick strips; transfer to
• ¼ c. Kraft reduced fat parmesan style large bowl
grated topping • Add dressing & grated topping; toss
well.
• Arrange potatoes in single layer on
large baking sheet sprayed w/ cooking
spray.
• Spray potatoes with cooking spray
• Bake 12 min.
• Turn potatoes over w/ large spatula.
• Continue baking 10-12 min. or until
golden brown & crisp.
 Slow Cooker Cheesy Potatoes
Ingredients
• 6 medium potatoes, peeled &cut into
¼ inch strip
• 2 c. (8oz.) shredded cheddar cheese
• 1 can condensed cream of chicken
soup
• 1 small onion, chopped, or 1 Tbsp
dried minced onion
• 7 Tbsp. butter, melted
• 1 tsp. salt
• butter; sprinkle over potatoes.
1 tsp. pepper
• 1 c. (8oz) sour cream
• 2 c. seasoned stuffing cubes
Instructions
• Toss the potatoes & cheese; place in
slow cooker.
• Combine soup, onion, 4 Tbsp butter,
salt, & pepper; pour over potatoes
mixture.
• Cover & cook on low for 8 – 10 hr. or
until potatoes are tender.
• Stir in sour cream.
• Toss stuffing cubes & remaining
 POTATO SKINS WITH
CHEESE AND BACON
Ingredients Instructions
• 8 baking potatoes • Bake potatoes until done.
• 2 lbs. bacon • Cut in half and clean out majority of
• 1 lb. Cheddar cheese (shredded) potato leaving skin and about 1/8 inch
of potato.
• Fry bacon until crisp then crumble; set
aside.
• Fry potato skins in bacon grease until
crisp (turn them one to two times).
• Drain skins on paper towels.
• Fill skins with cheese.
• Top with bacon.
• Broil until cheese is melted.
• Top with sour cream and chives.
 Hobo Hamburgers
Ingredients Instructions
• 1 lb. ground beef • Make ground beef into patties.
• Potatoes • Put each hamburger & their vegs. in
• Onion separate aluminum foil.
• Carrots • Seal up all the aluminum foil. Bake at
• 400 for 45 min.
Celery
• Other desired vegs.
 Cheese Hash Brown
Ingredients Instructions
• 1 pkg. shredded hash brown • Preheat oven to 350.
• 1 can cream of chicken soup • Thoroughly combine all ingredients
• 8 oz. cheddar cheese, shredded except the hash browns.
• ¾ c. sour cream • Place hash browns in a greased 2 – qt.
• baking dish.
¼ c. butter, melted
• • Add mixture to hash browns & stir until
1 Tbsp. onion, chopped
well mixed.

• Bake at 350 for 45min.

 Slow cooker Mac & Cheese
Ingredients Instructions
• 1pkg. (16oz) elbow macaroni • Cook macaroni; according to pkg.
• ½ c. stick margarine, melted directions; drain
• 2 eggs, beaten • Place in slow cooker: add margarine.
• 1 can (12 oz.) evaporated milk • In a bowl combine the eggs;
• evaporated milk; soup, milk, monaray
1 can condensed shedder cheddar
jack & 1 c. cheddar cheese.
cheese
• Pour over macaroni mixture; stir to
• 1 c. milk
combine.
• 2 c. (8oz) shredded cheddar cheese
• Cover & cook on low for 4 hr.
• 2c. (8oz) shredded monaray jack
• Sprinkle with remaining cheese.
cheese
• Cook 15 min. longer or until cheese is
• 1/8 tsp paprika
melted.
• Sprinkle w/ paprika.
 Hash brown Baked Potatoes
Ingredients
• 32 oz. frozen hash brown
• 2 c. grated cheddar cheese
• 6 Tbsp. butter
• ¼ c. whipped cream
• ½ c. half & half
• half.
¼ c. chopped onion
Instructions
• Grease 9 x 13 pan.
• Spread hash brown in pan.
• Put grated cheese & onion over hash
brown.
• Heat butter, whipping cream & half &
• Pour over hash brown.
• Bake 45 min. at 375, covered. Uncover
last 15 min.
 Golden Parmesan Cheese
Potatoes
Ingredients Instructions
• 6 large potatoes, peeled & quartered • Melt butter in 9 x 13 inch pan
• ¼ c. Flour • Mix flour, cheese, salt, pepper together
• ¼ c. Parmesan Cheese in plastic bag.
• 1/8 tsp. pepper • Moisten potatoes w/ water & add to
• mixture in bag; shake to coat.
¾ tsp. salt
• • Place potatoes in pan & bake at 375
1/3 c. butter
for 1 hour, turn once.
 Chili
Ingredients Instructions
• 2 lb. ground beef • Cook ground beef & onion
• 1 c. ketcup • Heat up the rest of the ingredients to
• 1 small onion boil
• 2 cans of chili w/ beans • Then add the ground beef.
• 2 cans tomato sauce • Change to medium heat & cook for 10
• min.
Chili powder to taste
• 2 cans c rushed tomato
• 1 pkg. Chilio
 Old Time Biscuits
Ingredients Instructions
• 1 c. self rising Flour • Bake at 500 for 12 – 15 min.
• 2 heaping Tbsp. shortening
• ½ c. milk
 Sausage Balls
Ingredients Instructions
• 1 lb. sausage • Brown sausage; drain.
• 1 lb. grated cheese • Add to flour & cheese plus 4 – 5 tbsp
• 4 c. bisquit water.
• Roll into 1 inch balls
• Bake at 375 for 20 min.
 German Chocolate Cake
Ingredients Instructions
• 1(4oz.) pkg. German Sweet Cooking • In a saucepan combine chocolate &
Chocolate 1/3 c. water: cook & stir over low heat
• 1 2/3 c. all-purpose flour until melted.
• 1 ½ c. sugar • Cool
• 1 tsp. baking powder • In a bowl combine flour, sugar, &
• baking powder, baking soda, & 1/8 tsp.
½ tsp. baking soda salt. Add chocolate mixture, milk,
• 2/3 c. buttermilk or sour milk butter, & vanilla. Beat w/ an electric
• ½ c. butter, softened mixer on low to medium speed until
• 1 tsp. vanilla combined. Beat on high speed for 2
• min.
3 eggs
• Add eggs & beat 2 min. more. Pour
into 2 greased & floured 8 x1 ½ or 9 x
1 ½ inch round baking pans. Bake in a
350 oven for 30- 40 min. Or until a
toothpick comes out clean. Cool on
racks for 10 min. Remove from pans.
Cool on racks
 Potato Chip Cookies
Ingredients Instructions
• 1 lb. butter or margarine • Cream butter. Add sugar & beat until
• 1 c. sugar light and fluffy.
• 3 c. sifted all-purpose flour • Stir in flour. Mix well.
• 2 c. crushed potato chips • Stir in potato chips, nuts, & vanilla
• 1 c. chopped pecans • Drop by tsp. on ungreased cookie
• sheet. Bake in a 325 oven for 20 min.
1 tsp. vanilla
• Cool; Sprinkle w/ Confectioners sugar.
• Confection sugar – optional

Makes 7 doz.
 Chocolate Icing
Ingredients Instructions
• 1 stick margarine • Melt together 1st 3 items. Removed
• 4 tsp. cocoa from heat & add sugar & vanilla. Beat
• w/ hand mixer. Pour over squares
4-6 Tbsp. milk
• 1 box 10x sugar (2cups)
• 1 tsp. vanilla
 Chocolate Frosting
Ingredients Instructions
• 1 stick (1/2 c) butter or margarine • Melt butter. Stir cocoa. Alternately add
• 2/3 c. Hershey’s cocoa powdered sugar & milk, beating to
• spreading consistency. Add small
3 c. powdered sugar
amount additional milk, if needed. Stir
• 1/3 c milk in vanilla.
• 1 tsp. vanilla
 Fudge
Ingredients Instructions
• 1 box 10x sugar • Melting ingredients over low heat.
• ½ c. cocoa • Stir together well.
• ¼ tsp. salt • Pour into greased pan.
• 6 Tbsp. margarine • Refrigerate until cool.
• 4 Tbsp. milk
• 1 Tbsp. vanilla
 Rugelach
Ingredients
• •
1 cup unsalted butter, softened
• 1 (8 ounce) package cream cheese,
softened
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup apricot preserves
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup chopped dried apricots
• 6 tablespoons white sugar
• 1/4 cup milk
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
Instructions
In a medium bowl, cream together the butter and
cream cheese. Beat in 1/4 cup of sugar and vanilla.
Combine the flour and salt; stir until well blended.
Turn out dough onto a piece of plastic wrap and
press together to form a ball. Divide the ball into 4
portions, wrap each one in plastic and refrigerate for
at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, toss together the brown sugar, 6
tablespoons white sugar, 1/2 teaspoon of cinnamon
and the chopped dried apricots. Set aside.
• Roll out each portion of dough into a circle about 1/8
inch thick. Spread about 2 tablespoons of the apricot
preserves over each circle, then sprinkle each one
with some of the dried apricot mixture. Using a knife,
cut each circle into 12 wedges like a pizza. Starting at
the wide end, roll each piece individually up towards
the point. Bend the ends around to form a crescent. If
dough is sticky, return it to the refrigerator to chill.
Place rugelach point sides down, two inches apart
into a parchment lined or greased baking sheet.
Brush with milk then sprinkle with a mixture of the
remaining 1 teaspoon cinnamon and 2 tablespoons
sugar.
• Bake for 16 to 18 minutes in the preheated oven, until
golden. Rotate the cookie sheet halfway through to
ensure even baking. Remove from baking sheet to
cool on wire racks.
 Apple, Strawberry Dessert
(Diabetic)
Ingredients Instructions
• 2 c. chopped Apples • Place the 1st 6 ingredients in blender &
• 2 c. strawberries blend well.
• 4 eggs • Pour into a large bowl; add other
• 1 tsp. vanilla ingredients & mix w/ electric mixer.
• Spray in 9x 13 inch or bunt pan w/
• 1 tsp. sweetener
nonstick spray.
• 1 c. chocolate protein powder
• Bake at 350 for 40 min.
• ¼ c. nonfat dry milk
• 2 tsp. baking soda
• 1 c. unprocessed bran
 Brownies
Ingredients Instructions
• 2 c. sugar • Mix together by hand.
• 4 eggs • Cook at 350 for 25 – 30 min.
• 2 c. plain flour
• 8 Tbsp. cocoa
• 8 Tbsp. milk
• 1 c. Vegetable oil
• 1 tsp. salt
• 2 tsp. vanilla
 Icing (for brownies)
Ingredients Instructions
• ½ stick butter, melted • Mix all together & pour on top of hot
• 1 tsp vanilla
brownies.
• 1 box powdered sugar
• 1/3 c milk
• 3 Tbsp cocoa
 Chocolate Éclair Cake
Ingredients Instructions
• 16 oz. box Graham Crackers • Line a large rectangular pan w/
• 5 ½ oz. box vanilla instant pudding graham crackers
• 12ox. Pkg. Cool Whip • Mix pudding & milk then add cool whip
• & fold together
16oz. Pkg. chocolate Frosting
• • Pour ½ of this mixture on top of
3 c. milk crackers & top with more crackers.
• Add 2nd layer of mixture & again top
with crackers.
• Top w/ chocolate frosting.
• Refrigerate 1 hr. then serve.
 Chocolate Chip Spritz Cookie
Ingredients Instructions
• Heat oven to 400
• 2/3 c. sugar
• In large mixing bowl combine sugar,
• 1 c. butter, softened butter, egg, salt, & vanilla.
• 1 egg • Beat at medium speed, scraping bowl
often, until mixture is light & fluffy, 2-3
• ½ tsp salt min.
• 2 tsp. vanilla • Add flour & coarsely grated semi-
• ¼ c. coarsely grated semi-sweet sweet chocolate.
chocolate. • Beat at low speed, scraping bowl
often, until well mixed, 2-3 min.
• 2 ¼ c. all-purpose flour • If dough is too soft, cover & refrigerate
until firm enough to form cookies, 30-
45 min.
• Place dough in cookie press.
• Form desired shapes 1 in. apart on
cookie sheet
• Bake for 6-8 min. or until edges are
lightly browned.
 Mint Kiss Spritz Cookies
Ingredients
• 2/3 c. sugar
• 1 c. butter, softened
• 1 egg
• ½ tsp salt
• often, until mixture is light & fluffy, 2-3
2 tsp. vanilla
• ¼ tsp. mint extract
• 2 ¼ c. all-purpose flour
• Green food coloring
• 60 Hershey’s Kisses
Instructions
• Heat oven to 400
• In large mixing bowl combine sugar,
butter, egg, salt, vanilla & mint extract.
• Beat at medium speed, scraping bowl
min.
• Add flour.
• Beat at low speed, scraping bowl
often, until well mixed, 2-3 min.
• Mix in green food coloring, adding just
enough to achieve the desired color
• If dough is too soft, cover & refrigerate
until firm enough to form cookies, 30-
45 min.
• Place dough in cookie press.
• Form desired shapes 1 in. apart on
cookie sheet
• Bake for 6-8 min. or until edges are
lightly browned.
• Immediately after removing cookies
from oven place one Hershey’s kiss on
each cookie.
 Vanilla Spritz Cookie
Ingredients Instructions
• 1 c. unsalted butter • Preheat oven 375
• 1 c. sugar • In a large bowl, combine butter &
• 1 large egg sugar
• 2 tsp. vanilla • Beat until light & fluffy.
• 1 tsp. almond extract • Beat in eggs, vanilla, almond extract,
• & salt.
1 scant tsp. salt
• • Stir in the flour until mixed well
2 ½ c. flour
• Pack the dough into cookie press as
directed, & fit the press w/ the desired
disk.
• Press the dough out onto an
ungreased cookie sheet.
• Sprinkle each cookie w/ colored sugar
if desired
• Bake 10-12 min. or until cookie are
slightly golden around the edges.
• Transfer cookies to a cooling rack to
cool.
• Store in an airtight container.
 Cookies ’n Cream Pudding
Ingredients Instructions
• 8 Oreo • Break 1 of the cookies into 4 pieces;
• 2 c. milk reserve for garnish.
• 1 pkg. Jell-O vanilla flavor Instant • Crush remaining 7 cookies (use
Pudding & Pie filling baggy), set aside.
• ½ c. thawed cool-whip whipped • Pour milk into medium bowl.
topping • Add dry pudding mix; beat with wire
whisk 2 min. or until well blended.
• Stir in crushed cookies
• Gently stir in whipped topping
• Spoon evenly into 4 dessert bowls.
• Reserved cookie pieces.
• Store dessert in refrigerator.
 Yellow Cake
Ingredients Instructions
• 2c. Flour • Beat together butter & sugar until light
• 1 ¼ c. sugar & fluffy.
• 1 Tbsp. baking powder • Sift together the flour, baking powder,
• & salt.
1 tsp. salt
• • Set aside.
½ c. butter, softened
• • Add the flour mixture slowly to butter
2 eggs mixture in a large bowl, beating well
• ¾ c. milk (300 times).
• 1 tsp. vanilla • Add half of the flour mixture, the half of
the milk & the vanilla.
• Mix (50 times)
• Add the eggs, beating well after each
addition.
• Add the remaining flour mixture, then
the rest of the milk.
• Mix until smooth (200 times).
• Fill a greased, floured baking pan or 2
layer pans no more than half full.
• Bake at 375 for 25-35 min. until cake
springs back when lightly touched neat
center.
 Chocolate Butter cream Frosting
Ingredients Instructions
• 1 lb. confectioners’ sugar • In large bowl, beat together sugar,
• ½ c. butter, softened cocoa, butter, vanilla, & milk until
• smooth.
1 tsp. vanilla
• If necessary add more milk until
• 3 Tbsp. milk
frosting is spreading consistency.
• ½ c. cocoa
 Soft & Chewy Chocolate Bites
Ingredients Instructions
• 4 sq. unsweetened baking chocolate • Preheat oven to 350
• ¾ c. (1 1/2 stick) butter • Microwave chocolate & butter in large
microwaveable bowl on high for 2 min.
• 2 c. sugar until butter in melted.
• 3 eggs • Stir until chocolate is completely melted
• 1 tsp. vanilla • Stir in sugar
• 2 c. flour • Blend in eggs &vanilla
• Add flour; mix well
• Refrigerate 15 min. or until dough is easy
to handle
• Shape dough into 1 in. balls
• Place 2 in. apart on greased baking sheets
• Bake 8 min. or just until set.
• Let stand on baking sheet 1 min.; transfer
to wire rack & cool completely.
 Jumbo Chocolate Chip Cookies
Ingredients
• 1 stick unsalted butter, chilled
• ¾ c. granulated sugar
• ½ c. brown sugar
• 1 egg
• 1 ¼ c. flour
• ¼ tsp. salt
• 1 c. chocolate chips
Instructions
• Preheat oven to 350
• Using an electric mixer, beat the butter
w/ the granulated & brown sugar until
just combined & sandy (don’t cream)
• Mix in eggs until just combined about 3
sec.
• Add flour, baking soda, & salt & mix
until just incorporated
• Mix in the chocolate chips
• On a large ungreased cookie sheet,
drop heaping tablespoons of dough a
few in. apart
• Bake until just golden around the edges
about 20 min. transfer the cookie sheet
to a rack to cool completely.
 Molten Chocolate Cakes
Ingredients Instructions
• 4 sq. semi-sweet baking chocolate • Preheat oven to 425
• ½ c. butter • Butter 4 (3/4 c.) custard cup or soufflé
• 1 c. powdered sugar dishes.
• 2 eggs • Place on baking sheet.
• 2 egg yolks • Microwave chocolate & butter in large
• microwaveable bowl on high for 1 min.
6 Tbsp flour
or until butter is melted
• Stir w/ whisk until chocolate is
completely melted.
• Stir in sugar until well blended.
• Whisk in eggs & egg yolks.
• Stir in flour
• Divide batter between prepared dish.
• Bake 13-14 min.
• Carefully run a small knife around
cakes to loosen
• Invert cakes onto dessert dishes.
• Serve IMMEDIATELY.
 White Chocolate Cake
Ingredients
• 6 oz. white chocolate
• 4 ½ large egg whites
• ¼ c. milk, plus ¾ c.
• 1 ½ tsp. vanilla
• vanilla
3 c. cake flour
• •
1 c. sugar, plus 3 Tbsp
• 1 Tbsp baking powder, plus 1 ½ tsp
• ¾ tsp salt
• 9 Tbsp unsalted butter, melted
Instructions
• Preheat oven to 350
• Melt chocolate in the microwave about
1 min.
• Combine egg whites, ¼ c. milk, &
In separate bowl combine the dry
ingredients & mix on low speed to
blend
• Add the butter & remaining ¾ c. milk.
• Mix on low speed until dry ingredients
are moistened, & then increased
speed to medium. Beat on medium for
1 ½ min.
• Scrape sides of bowl & gradually add
egg mixture in 3 batches, beating 20
sec. after each addition.
• Add the melted chocolate & beat.
• Pour batter into 2 greased 9 in. cake
pans.
• Cake 25-35 until cake springs back or
until tester is clean
• Cool cake completely.
 Honey Butter cream Icing
Ingredients Instructions
• 9 egg yolks • Beat egg yolks until light in color.
• ½ c honey • Heat the honey in a saucepan to boil &
• 1 ¼ lb. (5 sticks) butter, softened add to egg yolks mixture whisking
• 2 lb. powder sugar constantly.
• Beat & allow to cool.
• Add softened butter & beat into egg
yolk mixture until light & whipped
texture.
• Gradually add powdered sugar, mixing
until smooth.
 Brownie Bites
Ingredients Instructions
• 2 sticks unsalted butter • Preheat oven to 350
• 8 oz. unsweetened chocolate, cut into • Line an 8 in. sq. baking pan w/ enough foil
small pieces to let flaps hang over 2 sides; grease the foil
• Melt together butter & chocolate, stirring
• 2 ¼ c. sugar occasionally
• 4 large eggs, at room temp. • Let cool slightly, then beat in sugar eggs, &
• 1 tsp. vanilla vanilla w/ wooden spoon until glossy.
• 1 c. flour • Stir in flour & salt
• Spread the batter evenly in pan & bake until
• ½ tsp salt top cracks & tooth pick inserted in middle
• 4 oz. chocolate chips comes out moist about 50 min.
• 1/3 c. canned unsweetened coconut • Let cool
milk • Mean while, place the chocolate chips in a
• icing medium bowl.
• In a saucepan, bring coconut milk to a
simmer.
• Pour milk over chips & let stand 5 min. then
whisk until smooth
• Pour over cooled brownies & tilt to coat
evenly
• Refrigerate until the glaze is set, about 2 hr.
• Using flaps remove from pan & cut into 1 in.
sq.
• Decorate w/ icing
 Chocolate Pudding Parfaits
Ingredients Instructions
• 8 oz. semi-sweetened chocolate,
chopped
• 2-3 Tbsp. unsweetened cocoa powder,
sifted
• 3 c. half & half
• ½ c. sugar
• 1 large egg, plus 2 egg yolks
• 1 c. heavy cream, whipped
• 8 Oreo, chopped
 Buttermilk Brownies
Ingredients Instructions
• 1 c. water
• 1/3 c. canola oil
• 2 c. flour
• 2 c. sugar
• ¼ c cocoa
• ½ c. buttermilk
• 1 tsp. baking soda
• 1 large egg white, well beaten
 Chocolate Buttermilk Frosting
Ingredients Instructions
• 6 Tbsp margarine • Combine margarine, buttermilk, &
• 1/3 c. buttermilk cocoa in a medium saucepan; bring to
• a boil
¼ c cocoa
• Add confectioner’s sugar & vanilla,
• 1 box confectioner’s sugar
blend until smooth.
• ½ tsp. vanilla
 Chocolate Cake
Ingredients Instructions
• 2 c. sugar
• 1 ¾ c. all-purpose flour
• ¾ c. cocoa
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 c. milk
• ½ c. vegetable oil
• 2 tsp. vanilla
• 1 c. boiling water
 Buttercream Frosting
Ingredients Instructions
• 1 lb. confectioners’ sugar • In large bowl, beat together sugar,
• ½ c. butter, softened butter, vanilla, & milk until smooth.
• 1 tsp. vanilla • If necessary add more milk until
• 3 Tbsp. milk frosting is spreading consistency.
• Food coloring (optional) • If desired, add a few drops of food
coloring.
• Mix everything well.
 Cinnamon Cornmeal Wafers
Ingredients Instructions
• 1 ¼ c. flour
• 1 c. yellow cornmeal
• 1 tsp. ground cinnamon
• Pinch of salt
• 2 sticks unsalted butter, softened
• 1 c. sugar
• 1 tsp. grated lemon peel
• 2 large egg yolks