Coconut Kiss Cookies

Cream together:
1/3 c. butter
8 oz. cream cheese
3/4 c. sugar
Mix in:
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
Mix in one at a time:
1 1/4 c. flour
2 tsp. baking powder
1/4 t. salt
5 c. coconut (mix in 3 cups and then the last 2 by hand - if needed.

Roll into 1" balls and poke an almond Hersery's kiss in the center of each one.

Bake at 350 for 10 to 12 minutes, or until done.                                 - Tricia

Peppermint Meltaways

cookies:
1 c. real butter
1/2 c. powdered sugar
1/2 tsp. peppermint extract
1 1/4 c. flour
1/2 c. cornstarch

frosting:
1 1/2 c. powdered sugar
2 T. softened butter
2 T. milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring

crushed candy canes or peppermint candy

Combine butter, p. sugar and pep extract. Beat until creamy. Add flour and cornstarch and beat until well mixed. Cover and refrigerate until firm 30 - 60 minutes.
Heat oven to 350. Shape rounded teaspoonfuls of dough into 1 inch balls.  Place onto ungreased cookie sheets and bake for 12 to 15 min. or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely, then frost with icing and sprinkle tops with crushed peppermint candy.                                                                                          - Tricia

Mini Cheesecakes

3 8 oz. pkg cream cheese
2/3 c. sugar
3 eggs
1 tsp. vanilla
vanilla wafers
1 can cherry pie filling or fresh strawberries or raspberries

Mix first four ingredients. Line muffin tin with cups. Place one vanilla wafer in bottom of each cup. Fill each muffin cup 2/3 full with cream cheese mixture. Bake at 350 for 15 - 18 min. Remove from oven, cool and top with fruit filling.                                                             - Tricia

Chinese Noodle Cookies

1 12 oz. pkg semi sweet chocolate chips
1 12 oz. pkg butterscotch chips
1 5 oz. can chow mein noodles
1 c. peanuts
1 1/2 c. rice krispies
1 c. mini marshmallows

Line mini muffin tins with cupcake papers. Melt chips together in microwave. Add rest of ingredients carefully, trying not to break, adding mini marshmallows last. Drop into muffin cups with spoon and let set up.  These are Mary's favorite!                                                            - Tricia

Peppermint Bark Popcorn

aprox. 16 c. popped popcorn
1 lb. white almond bark
1 box candy canes (smashed)
2 tsp. peppermint extract
3/4 c. semi-sweet chocolate chips

Melt almond bark and then mix in peppermint extract. Pour over popcorn, along with candy canes. Mix until well coated. Spread popcorn out on wax paper and drizzle melted semi-sweet chips over top. Let cool and chocolate set up, then break up and eat.                                    - Tricia

Raspberry and Almond Shortbread Thumbprints

1 c butter, softened
2/3 c white sugar
1/2 tsp almond extract
2 c flour
1/2 c seedless raspberry jam

For icing:

1/2 c confectioners' sugar
3/4 tsp almond extract
2 or more tsp milk


Directions

1. Preheat oven to 350 degrees F

2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your finger, and fill the hole with preserves. I use a pastry bag to fill the jam

3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

4. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. Again works best with a pastry bag - Tricia

Peppermint Bark

Melt in microwave 16 oz. semi-sweet chocolate chips
Carefully mix in 2 c. rice krispies
Spread as thin as possible onto wax paper and let cool and firm up
Melt 16 oz. white chocolate chips and spread on top of cooled chocolate krispie layer
Sprinkle a pkg of crushed candy canes on top of unset white chocolate layer
Let completely set up and break into bark
- Tricia

Pumpkin Gooey Butter Cake

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups semisweet chocolate chips

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

Southern Pulled-Pork Sandwiches

(Photo: Martha Stewart )

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in crock pot and rub with spice mixture.
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover and cook for 4 hrs. Pork should be very tender and separate easily when pulled with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

  - Adrian Parkinson

South West Roll-Up

Mix together and chill for 2 hr. or overnight):

8 oz. cream cheese, softened
1 c. sour cream
1 (4-oz.) can chopped green chiles
3 T. chopped green onion
2 T. finely chopped red bell pepper
1 c. salsa or picante sauce
salt and pepper to taste

Spread mixture evenly over 12 flour tortillas. Top with 12 oz. sharp cheddar cheese (divided evenly over all 12.) Add sliced black olives, chopped red peppers, shredded lettuce, etc. on top of cheese layer. Roll and cut into 1" slices.                       Patricia Gilliat Munk

Chicken, Avocado & Chipotle Soup

3 cans chicken broth (14.5 oz cans)       

2 - 3 cloves chopped garlic

1 – 2 dried chipotle chilies (cut in strips)        

1 avocado (diced and sprinkled with lime juice)     

3 – 5 chopped green onions

2 cooked chicken breasts (cut or torn in bite size pieces)

2 T. chopped fresh cilantro

Bring broth, garlic and chilies to a boil. Add the rest of the ingredients and serve immediately. Garnish with lime slices and tortilla chips on the side.

                                                                                       - Tricia Munk

Taco Soup

1 lb. hamburger

1 onion, diced

1 package taco seasoning mix

2 small cans stewed tomatoes

3 small cans tomato sauce

1 can kidney beans, drained

1 can corn, drained

2 teaspoons chili powder

½ teaspoon garlic powder

2 cup water

Brown hamburger and onion in soup pot. Drain hamburger and add the rest of the ingredients. Simmer for 30-40 minutes. Serve with shredded cheese, sour cream, and tortilla chips.                                                            - Tricia Munk

Poppy Seed Bread or Muffins

1 ½ c. milk                       

3 c. flour

1 1/8 c. veg. Oil                       

1 ½ tsp. salt

1 ½ tsp. vanilla                       

1 ½ tsp. baking soda

1 ½ tsp. butter flavoring                       

2 ¼ c. sugar

1 ½ tsp. almond extract                       

1 ½ T. poppy seeds

3 eggs, lightly beaten

Mix liquid ingredients. Add dry ingredients and mix until all is moist. Don’t over mix. Pour into greased and floured pans and bake at 350 until toothpick inserted comes out with dough on it:

v Four 3x5 inch small loaf pans: About 45 minutes

v 24 muffin pan, filled ¾ full: About 25 minutes

Pour glaze over bread after removing from oven. Leave in pans for about 15 minutes until glaze sets up a bit, then remove and cool on racks.

Glaze:

¼ c. orange juice                       

¾ c. sugar

½ tsp. vanilla                       

½ tsp. butter flavoring

½ tsp. almond extract
                                                                                             - Tricia Munk

Orange Rolls

Roll Dough:

3 eggs (beaten) 1 c. milk

½ c. sugar ½ tsp. salt

4 c. flour       

3 T. Melted butter

1 package yeast dissolved in ¼ c. warm water

Scald milk, add sugar and butter, and pour into beaten eggs. Add yeast make sure it isn’t too hot. Add 1 ½ c. flour and beat with egg beater until smooth. Cover. Heat oven on warm for not over one minute. Let rise for one hour in oven. Add ½ tsp. salt and about 2 ½ c. flour. Knead 8-10 minutes. Roll out thin. Spread on orange paste.

Orange Paste:

½ cup sugar

6 T. Butter

Grated rind of a good sized orange

½ c. sugar

6 T. Butter

Grated rind of a good sized orange

Mix and spread on dough. Roll up as for cinnamon rolls and cut about one inch slices. Put in greased muffin tins. Let rise until light. Bake in 350 degree oven for 15 minutes.                                    - Norma Peterson Haynie

Scones

2 c. scalding milk 6 c. flour

½ c. shortening 2 T. dry yeast

3 eggs ½ c. water

½ c. sugar

1 tsp. salt

Soften yeast in warm water, cool and add scalding milk. Beat all ingredients together. Dough will be sticky. Place in large container, chill in fridge over night. Roll out and let rise 45 min until light. Fry in hot oil. Cool and serve with honey butter.                                                                 - Tricia Munk

Grandma (Doris Scott Gilliat's) Zucchini bread

3 beaten eggs 3 c. flour

1 c. oil 1 tsp. baking soda

2 c. sugar 1 tsp. salt

2 c. grated zucchini 1 tsp. cinnamon

2 tsp, vanilla ½ tsp. baking powder

½ c. brown sugar ½ c. chopped nuts

Beat eggs. Add oil, sugar, brown sugar, zucchini and vanilla. Add dry ingredients, and nuts. Bake in 2 greased and floured loaf pans at 325 for 1 hour.      - Tricia Munk

Hot Beef Dip

1 jar Hormel Dried Beef – boil and cut into strips, then drain

1 c. mayo.

1 pkg. Cream cheese

¼ c. or to taste shredded Parmesan cheese

2 or more chopped green onions

a little sour cream to thin dip

Put mixture in mini crockpot to warm or microwave.

Serve hot with Wheat Thin crackers.                - Tricia Munk

Jalapeno Popper Dip

Combine:

2 pkgs. Cream cheese

1 c. mayo.   

1 sm. Can diced jalapenos (drained)

1 sm. Can diced green chilies (drained)

½ c, grated mozzarella cheese

½ c. mexi-mix cheese

Place above mixture in 9x13 or smaller, greased pan.

Top with mixture of:

1 c. Panko brand bread crumbs

½ c. Parmesan cheese (I use Kraft brand)

Spray top with Pam cooking spray and bake at 350 for 25 min. Serve hot with tortilla chips.                                                     - Tricia Munk

Salsa

One 28oz can Petite Cut Diced Tomatoes

One hamburger slice of onion

Couple forkfuls of Jalapeños

Shake of Worcester sauce

Shake of Tabasco sauce

½ tsp Pepper

½ tsp Salt

1 tsp ground Cumin seed

4 T. vinegar

handful of cilantro

1 fresh tomato

Combine all ingredients in blender and serve with chips.           - Tricia Munk

Asparagus Rolls

Cream Cheese

1 jar pickled asparagus

1 pkg. Sliced ham

Spread ham with cream cheese. Place 1 asparagus piece on top of each ham slice. Roll with aspara­gus in center. Slice into 1 inch pieces and serve with toothpick through side of each slice.                - Tricia Munk

 

Cheese Ball

Mi x together:

2 pkg. Cream cheese

1 jar old English sharp Kraft cheese

½ c. grated mild cheddar cheese

1 tsp. Lemon juice

½ tsp. Onion juice or 1 T. Grated onion

1 tsp. Garlic salt

1 tsp. Dried chives

1 T. dried parsley

Chop walnuts or nuts of your choice. Dampen hands with water. Divide cheese mixture into 2 parts. Form a ball and roll it in the nuts. Place balls on saran wrap and cover well. Store cheese balls in a tight container. They are better after overnight refrigerating. Serve with crackers.                  - Tricia Munk

Pumpkin Granola

Makes about 16 cups

10 cups rolled oats
2 teaspoon pumpkin pie spice
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tsp. salt
1 1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup maple syrup *
2 teaspoon vanilla extract
1 1/2 cup raisins
1 cup chopped pecans

Preheat the oven to 325° F. Line two large baking sheets with parchment paper or tinfoil and set aside. 

In a large bowl combine all ingredients. Mix well. Oats should be moist and evenly coated. Spread the mixture evenly between the two prepared baking sheets. 

Bake for 20 minutes. Remove pans from the oven, stir and rotate pans to opposite racks. Bake for an additional 20-25 minutes or until the granola is golden and crisp.  Let cool completely. Store in an airtight container. 

Serve with milk, yogurt or enjoy plain. 

- Adrian Parkinson 

Adapted from Two Peas and Their Pod

* I am spoiled and used some of the Grade A New Hampshire Maple Syrup Brett sent us for Christmas, but I am sure regular pancake syrup would work too.

Banana Crumb Muffins

Ingredients ( tastes even better if you add 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Fantastic Chicken Dish

1 box of Uncle Ben's Wild Rice Mix
3 large chicken breasts
1 cup chopped celery
1 medium onion, chopped
1 green pepper, chopped
1 can water chestnuts, drained and chopped
2 cans cream of chicken soup
1/2 cup mayonnaise

Prepare rice as directed on package. Cook chicken in salted water to cover, seasoned with celery leaves and onion powder to taste. When chicken is tender, remove bones and dice meat coarsely. Do not use the broth. Combine rice and chicken and last ingredients. Mix well and pour into a buttered 9 by 13 casserole dish. Sprinkle top with potato chips. Bake uncovered in 350 degree oven for 55-60 minutes (12 servings)

Hamburger Casserole (Rockland Idaho)

Partly fry hamburger. Place layer of sliced potatoes, layer of hamburger, 1/2 cup raw rice, 1 can green beans, layer of hamburger, layer of potatoes, layer of onions, and pint of tomatoes in greased dish. Bake at 350 for 1 1/2 hours.

Garlic Dressing

1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
5 Tablespoons of oil
2 Tablespoons of vinegar
1/2 Tablespoon sugar

Mix dry ingredients. Add liquid and shake in pint jar until thick.

Broiler Brownie Cake

2 cups flour
2 cups sugar

Boil -- 1 cup water
2 squares margarine
3 Tablespoons cocoa

Add -- 2 eggs
1 Tablespoon of vanilla
1/2 cup of buttermilk
1 teaspoon of soda

Bake at 350 for 25 minutes in a well greased broiler pan.

Frost while hot.

Frosting
1/2 cup margarine
3-4 Tablespoons of cocoa
6 Tablespoons of milk
(Bring to a boil then add 3 1/2 cups of powdered sugar and 1 teaspoon of vanilla)

Baked Spaghetti

8 ounces spaghetti
8 ounces sour cream
6 ounces cream cheese (cut up)
1 lb ground beef, cooked (crumbly)
30 ounces spaghetti sauce
1 cup shredded mozzarella cheese
season with salt and pepper

Preheat oven to 350

Cook the spaghetti and drain, but don't rinse. Put spaghetti right back in pot and add cut up cream cheese.

Blend cream cheese until melted with the spaghetti and then blend in the sour cream.

Put spaghetti mixture into buttered 9 x 13 pan.

Layer some of the mozzarella, then beef, then a little more mozzarella

Spread the spaghetti sauce across and then put the rest of the mozzarella on top.

Bake @ 350 for 35-40 minutes. (Let it stand for 10 minutes before serving)

Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 chopped onion (or just use dried onions)
1/2 tsp garlic powder
1/2 cup flour
1 teaspoon salt (or slightly less)
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (This recipe is really cheesy; sometimes I use less)
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups low fat ricotta cheese
2 cups cooked chicken meat (cubed)
1 (10 oz) package frozen chopped spinach thawed and drained
parsley

Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles in boiling water for 8 - 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Stir in onion, garlic,flour and salt. Simmer until bubbly. Mix in the broth and the milk gradually with a whisk. Boil - stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Stir in basil, oregano, and ground black pepper. Remove from heat and set aside.

Spread 1/3 of sauce mixture in the bottom of a 9 x 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 - 40 minutes.

Chicken Enchiladas

Ingredients:

• 3 cups chopped cooked chicken
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• Vegetable cooking spray
• 1 (8-ounce) container sour cream
• 1 (8-ounce) bottle green taco sauce
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation:

• Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
• Bake at 350° for 35 to 40 minutes or until golden brown.
• Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Spicy Avocado Spread

Ingredients:

1 ripe peeled avocado, coarsely mashed
1 tablespoon minced jalapeño pepper
1 tablespoon minced red onion
1 1/2 tablespoons fresh lime juice
1 garlic clove, pressed
2 teaspoons minced fresh cilantro
1/8 teaspoon salt

Preparation: Combine all ingredients in a small bowl, stirring well.

Turtles

1 c butter
2 1/2c firmly packed brown sugar
dash of salt
1 c light corn syrup
1 can sweetened condensed milk
1t. vanilla

Melt butter. Add brown sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk. Cook and stir over med. heat to firm ball stage (approx. 245 degrees on a candy thermometer, or longer). Remove from heat. Add vanilla.

To make turtles:  Butter a cookie sheet and arrange 4 pecans like a plus sign. Spoon hot carmel over pecans. Let cool. Melt  chocolate chips either milk or dark, and spoon onto cooled carmel-covered pecans. Let chocolate cool and enjoy.                                        - Tricia Munk

Pizza Sauce

2 Tbl. extra virgin olive oil
1/2 c. finely chopped red onion
2 tsp. minced garlic
1 tsp. dried oregano
1 can (28 oz.) diced tomatoes
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. pepper

Combine above ingredients and bring to a boil.  Stirring.  Reduce heat and simmer 1 hr., stirring occasionally.  Can throw in blender to puree or serve chunky.     - Tricia Munk

Pizza Dough

1 envelope active dry yeast
1/2 tsp. granulated sugar
3/4 c. water (hot tap)
2 1/2 c. flour
3 Tbl. extra virgin olive oil
1 tsp. kosher salt

In med. bowl, combine the yeast and sugar with 3/4 c. hot tap water.  Stir once and let stand until foamy, about 5 - 10 min.  Add flour, salt, and oil.  Stir until dough holds together.  Transfer to a lightly floured work surface and knead until smooth.  Shape into ball and place in lightly oiled bowl.  Cover with dish cloth and set aside to rise (1 - 2 hrs.)  Punch down dough and roll, using oiled rolling pin into desired pizza size.
                                                                                                                    - Tricia Munk

Roasted Tomatoes stuffed with Grilled Ratatouille

4 lg. ripe tomatoes
Kosher salt

Ratatouille:
1 sm. red onion, cut crosswise into 1/2 inch slices
1 med. red bell pepper, stem and seeds removed, cut into long, flat slices
1 med. zucchini, cut into 1/3 inch slices
extra virgin olive oil
freshly ground black pepper
2/3 c. mozzarella cheese
1 + Tbl. finely chopped fresh basil
1 or more tsp. balsamic vinegar

Cut 1/2 inch slice off the top of each tomato.  Discard the tops.  With a metal spoon scoop out and discard the insides of the tomato, leaving about 1/2 inch of the flesh attached to the skin.  Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate while you prepare the ratatouille.

To make the ratatouille :  mix the onion, pepper, and zucchini with olive oil.  Season with salt and pepper and grill in grilling basket until tender.  When done transfer to cutting board and cut into 1/3 inch pieces.  Combine vegies in bowl with cheese, basil, and vinegar.

Spoon the ratatouille into the tomatoes.  Grill the tomatoes over indirect med. heat until the cheese is melted.  Serve immediately.                                                                          - Tricia Munk

Cilantro Pesto Chicken Tenders

Marinade:
2 Tbl. finely chopped walnuts
1 1/2 tsp. minced garlic
1 1/2 c. loosely packed fresh cilantro leaves and tender stems
1/2 c. loosely packed fresh Italian parsley leaves and tender stems
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. extra virgin olive oil

2 lb. chicken breast tenders
1 lime, cut into wedges

To make the marinade:  In food processor chop all ingredients, slowly adding the oil to create a smooth puree.

Place chicken in large plastic bag with marinade. Turning to distribute the marinade.  Place in fridge for at least two hours.

Grill over direct heat until the meat is done and the juices run clear (6 - 8 min.).  Serve warm with the lime wedges.                                                                                            - Tricia Munk

Heather's Ice Cream

3 c. heavy whipping cream
2 c. milk
2 1/2 c. sugar
1 1/2 Tbl. vanilla

Hot Fudge Sauce

1/2 c. milk
1/4 c. butter
1 tsp. vanilla
1 heaping c. choc. chips (add last)
1 can sweetened condensed milk
1 7oz. jar marshmallow cream

Melt above in double boiler, stirring constantly. When smooth stir in chocolate chips. Serve hot with ice cream.                                                                                                     - Tricia Munk

Apple Crisp

1 cup of sugar
2 teaspoons lemon juice
1/4 cup of water
1/2 teaspoon of cinnamon
6 apples
3/4 cup of flour
1/4 teaspoon salt
6 Tablespoons of butter

peel and slice apples in 9 x 13 dish with 1/2 of sugar, water and cinnamon. Mix.

Top with mixture of remaining ingredients.

Bake @ 375 for 40 - 45 minutes

Jello Angel Cake

1 day old angel cake (break up in chunks in a 9 X 13 pan

In bowl, mix 1 large package of strawberry jello with 2 1/2 cups of hot water and chill until syrupy. Whip 1/2 pt. of whip cream into jello. Add 2 - 10oz. packages of frozen strawberries (thawed). Add into jello and whipped cream. Pour over cake and pat down. Let sit overnight in fridge.

Quick Fudge Frosting

1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/2 cup milk
2 Tablespoons light corn syrup

Boil for 3 minutes and then set pan in cool water until you can touch the bottom of the pan. When cool, stir in

1 1/2 cups sifted confectioners sugar
1 teaspoon vanilla

If frosting is too thick, add more milk or if it is too thin, more powdered sugar.

Cora's Peanut Butter Cookies

1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 egg (well beaten)
1 Tablespoon milk
1 cup flour
1/2 teaspoon soda

Combine shortening, peanut butter, sugar and salt and cream well. Add eggs and milk. Sift flour and soda together and add. Drop from spoon and take fork and press down gently on each cookie.

Bake in 375 oven for around 10 minutes

Chocolate chip Pumpkin Cookies

1/2 cup shortening
1 1/2 cup sugar
1 cup pumpkin
1 egg
2 1/2 cup flour
1 T baking powder
1 T soda
1/2 T salt
1 T vanilla
1 T nutmeg
1 T cinnamon
1/2 cup nuts
1 cup raisins
1 cup chocolate chips

Cream shortening and sugar. Add egg then pumpkin and dry ingredients.
Drop by teaspoon on greased cookie sheet. Bake @ 350

Vanilla Cookies

2 Cubes margarine
1/2 cup sugar
1 egg
3 tsp vanilla
3 cups sifted flour
1/2 tsp baking powder
shake of salt

Bake at 375 for 7 minutes
                                                                                             - LouAnn Gilliat

Lemon Loaf

6 Tbsp butter or margarine
3/4 cup sugar
2 eggs
3 Tbsp lemon juice
2 tsp grated fresh lemon peel
1 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
3 Tbsp lemon juice 1/2 cup sugar

Grease an 8 by 4 inch loaf pan and line the bottom with wax paper. Cream butter or margarine and sugar until fluffy. Beat in the eggs, one at a time. Beat in 3 Tbsp lemon juice and the lemon peel. In separate bowl, combine flour, baking soda and salt and add alternately to egg mixture with the milk. Fold in walnuts. Pour the batter into the prepared loaf pan and tap the pan to settle the batter evenly. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.

Blend 3 Tbsp lemon juice with 1/2 cup sugar and p[our mixture over the hot bread. Let the bread stand until the sugar mixture is absorbed, at least 15 minutes. Remove bread from the pan and place on rack to cool. Remove wax paper and wrap in plastic. Leave bread wrapped for 24 hours before slicing. Makes 1 loaf.

All-Bran Muffins

1/4 cup sugar
1/4 cup soft shortening
1 egg
3/4 cup whole milk
1 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup All-Bran

With fork, cream shortening and sugar. Add egg and beat well. Add All-Bran and milk and let soak while preparing dry ingredients. Add dry ingredients and stir only until combined.

Bake at 400 for 20 to 25 minutes. Makes 2 dozen medium sized muffins.

Brown Sugar Frosting

5 Tbs butter
1/4 cup milk (canned milk is better)
1 cup brown sugar (light)

Boil for 2 minutes, cool. Add powdered sugar and mix till it is frosting consistency. Add 1 tsp. vanilla.

Barbara Ann's Lemon Loaf Cake

1 pkg lemon cake mix
1 pkg lemon gelatin
3/4 cups water
3/4 cups oil
4 eggs
2 cups sifted powdered sugar
1/4 cup lemon juice or 2 lemons
1/2 tsp grated lemon rind

Combine cake mix and gelatin. Add water, oil and eggs. Beat 3 minutes on medium speed with electric mixer. Pour into 13 x 9 x 2 inch pan that has been greased on bottom. Bake at 350 in glass pan for 30 - 35 minutes. Remove from oven and prick top with fork. Pour mixture of sugar, lemon juice and rind over hot cake.

Dill Pickles

Wash cucumbers
pack in jar
add 1/4 teaspoon alum
add 2 pieces garlic (optional)
add a bunch of dill

Prepare Brine
1 quart cider vinegar (dark)
3 quarts water
1 cup salt (non-iodized)
bring to boil, stirring constantly

Pour brine in jar with pickles
Process for 10 minutes after water is boiling in canner. Makes 7 quarts.

Popcorn Balls

2 cups sugar
1 cup white syrup (Karo syrup)
2 Tbsp butter
2 Tbsp vinegar
3 Tbsp water

Cook until it forms a hard ball in cold water. Pour over corn and form into balls while hot.

Chocolate Cake

1/2 cup vegetable oil
1 1/2 cup sugar
2 eggs
1/2 cup or less cocoa
2 teaspoons soda dissolved in 1/2 cups milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt

Mix all at one time then add 1 cup of boiling water and beat well.

Bake 25-30 minutes at 375 degrees

Cake is best if milk and eggs are at room temperature.

Apricot Jam

14 cups apricots (ground)
10 cups sugar
1 large can crushed pineapple (drained)
1/2 tea. salt
2 small jars maraschino cherries (or 1 -12 oz.)
(with juice and cut in small pieces)

Cook fruit and sugar 30 minutes in heavy pan.
Cool overnight.
Next morning, add drained pineapple and cherries with juice, bring to boil. Bottle and seal.
Do not let set overnight in metal container. (My Large yellow mixing bowl heaped with washed halved apricots = 14 cups ground.)

Cinnamon Rolls

1 yeast cake or 1 package active dry yeast
1/2 cup lukewarm water
2 cups milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 eggs
7 to 8 cups flour

butter
cinnamon
sugar
icing

Dissolve yeast in lukewarm water. Scald milk; add shortening, salt and sugar and cool to lukewarm. Beat eggs and add along with dissolved yeast.

Add flour to make a soft dough. Cover and let rise until doubled in bulk; punch down and divide into flour portions.

Roll out each portion of dough on lightly floured surface to 1/2-inch thick rectangle. Spread with butter and sprinkle with sugar and cinnamon -- liberally.

Roll up and slice in one-inch slices. Place on greased baking sheet. Cover and let rise until doubled in bult. Bake at 375 degrees about 15 minutes until golden. Top with icing, if desired.
-Lou Ann Gilliat

Recipes Dad makes for Mom

Scrambled Eggs

Green Peppers
Onion
Cheese
1/4 cup milk
4 eggs
beat - stir
1/4 cube butter in pan

Dad's Potato and Hot Dog Casserole

Potatoes
Hot dogs
Cream of mushroom soup
1/2 can water
1 1/2 cup cheese
onion flakes
garlic salt

Put in crockpot

Chicken in a Crock Pot

2 Chicken Breasts
1 can cranberries
1 bottle BBQ sauce
1/2 bottle water

Broccoli Dinner

2 bags broccoli florets
Douse with lemon juice
Mix can of crm of chicken soup and 1 cup mayo in bowl
dump mix on brocoli
Empty bag of grated cheese on top

Bake at 350 for 1 1/2 hours

Cheese Potatoes

2 1/2  lbs. potatoes, peeled, cooked and mashed
1/2 sm. onion, minced
1/2 cube melted butter
1/2 can cream of mushroom soup
1 1/2 tsp. dried parsley
3/4 c. sour cream
1/4 - 1/2 tsp. pepper

Using electric mixer, combine all ingredients together, making sure that potatoes are HOT to begin with.
                                                                                                                 - Tricia Munk

Spinach Dip

1 1/2 c. sour cream
1 c. mayonaise
1 pkg. Knorr Vegitable Soup mix
8 oz. can of water chestnuts, chopped
2 - 3 green onions, chopped
1 pkg. (10 oz.) chopped spinach, (squeeze it to drain it)

Mix all ingredients together, let chill overnight (if possible, but still good if you don't have the time to chill overnight).  Stir before serving.  Serve in hollowed out, round, sour dough loaf.  Serve with 1" bread chunks.                                                                                                    - Tricia Munk

Herbed Cheese Bread

Cut fresh loaf of french bread in half lengthwise.

Mix together:
1/4 lb. softened butter
1/2 lb. grated cheddar cheese
1/4 c. minced green onions
1/4 c. chopped, fresh parsley

Spread both sides of french bread with mixture.  Put together and cut into 1" slices.  Wrap in tin foil and place in oven for 20 - 30 min. at 350.                                                     - LouAnn Gilliat

Baked Beans

2 - 3 lg. cans pork and beans
1/2 c. brown sugar
1/2 lb. bacon
1 green pepper, diced
1 tsp. dry mustard
3/4 c. catsup
1 onion, diced
1 sm. jar chopped pimentos
1 1/2 tsp. paprika

Fry bacon and onion, drain fat. Put all ingredients into a covered casserole and bake 2 hours at 350.  Stir 2 - 3 times while baking.                                                                    - Nellie Peterson

Chicken & Artichoke Casserole

1/2 lb. fresh mushrooms, sliced
2 Tbl. butter
1 14oz. can chicken broth
3 lbs. boneless chickken breasts
1 14oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half cream
1/2 c. fresh grated parmesan cheese
1/2 tsp. rosemary

Saute mushrooms in 2 Tbl. butter and set aside.  Put chicken in simmering chicken broth.  Cook for 20 min.  Remove from broth.  (Save 3/4 c. of the broth).  arrange chicken in 9 x 13 pan.  Top with artichoke hearts.  Set aside.  Melt 1/4 c. butter, stir in flour, salt, pepper, until smooth.  Gradually stir in 3/4 c. chicken broth and cream.  Cook until mixture boils and thickens, stirring.  Blend in parmesan cheese and rosemary.  Pour over artichokes, covering them.  Sprinkle mushrooms down center of pan.  Cover with foil and bake at 350 for 30 min.                                         - Tricia Munk

Cheese Soup

3 sliced carrots
3 sliced celery stalks
1/2 med. onion, minced
1/2 10oz. pkg. frozen peas
1 16oz. jar Cheese Whiz
3 cubes butter
1 1/2 c. flour
3 qts. boiling water (or hot tap water)
8 cubes chicken bouillon
salt and pepper to taste

Cook all vegetables in small amount of salted boiling wanter until tender - set aside.

Remove lid from cheese and microwave cheese until warm.

Heat butter in large soup pot.  Stir in flour.  Cook and stir until bubbly.  Make sure it's smooth.  Remove from heat and add 1/2 of water.  Stir until blended (looks like it is going to curdle, but keep stirring).  Stir in rest of water in which bouillon has been dissolved.  Return to low heat and cook, stirring until thick and smooth.  Stir in melted cheese and undrained vegetables.  I usually half the recipe, as it makes a lot. Serve with saltines.                                                   - LouAnn Gilliat

Sweet & Sour Chicken

1 1/2 lbs raw chicken, cut into cubes
1/4 c. vinegar
1 Tbl. soy sauce
1 can pineapple chunks
1/2 tsp. salt
3/4 c. green pepper strips
1/4 c. packed brown sugar
2 Tbl. cornstarch
1/4 c. onion, thinly sliced

Brown chicken slowly in a little oil.  Add 1/4 c. water, cover and simmer till tender (about 1 hr.). Meanwhile, drain pineapple, reserving juice.  Combine  sugar and cornstarch.  Add pineapple juice, vinegar, soy sauce, and salt.  Cook and stir over low heat until thick.  Let stand 10 min.  Add pineapple, green pepper, chicken, and onion.  Cook 3 - 4 min.  Serve over hot rice. 
                                                                                                                          - Tricia Munk

Spinach Salad

Dressing:
1/2 c. sugar
1/2 c. oil
1/3 c. vinegar
1 tsp. poppy seeds
2 Tbl. sesame seeds
1 tsp. onion salt
1/4 tsp. worcestershire

Mix, then add desired amount to salad

Salad:
fresh spinach
feta cheese
sliced strawberries or mandarin oranges
walnuts                                                            - Tricia Munk
                                                                   

Banana Boats

photo from http://lickmyspoon.com

Bananas (1 per person)

Chocolate chips
Butterscotch
Peanut butter chips
Mini marshmallows
Sweetened coconut 

*Or whatever other toppings you fancy.

Cut banana lengthwise and stuff with any combination of toppings. Wrap banana in tin foil and set near campfire until toppings are melted. Eat with spoon. 

- Adrian Parkinson

Cafe Rio Sweet Pork Salad

photo from www.favfamilyrecipes.com

Layer the following recipes on a tortilla and top with guacamole, pico digio, cilantro, sour cream, lime juice, tortilla chip strips, etc.

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

- Adrian Parkinson

Thai-style Pizza

8 in. pizza crust - your choice of recipe or Boboli type shell
1/2 c. fresh sliced mushrooms
1/3 c. fresh pea pods, cut into strips
2 Tbs. coarsely shredded carrot
2 Tbs. sliced green onion
2-3 Tbs. bottled peanut sauce
1 Tbs. chopped peanuts
Fresh cilantro leaves to taste
2 skinless boneless chicken breasts, grilled and cut into small pieces
1 c. monterey jack cheese (optional)

Prepare pizza crust. Preheat oven to 450° F. Place crust on an ungreased baking sheet. Bake for 5-7 minutes or until brown and crisp. Meanwhile, lightly coat an unheated medium nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods, and carrot; cook for about 2 minutes or just until tender. Stir in green onion and chicken. Remove from heat.

Spread crust with peanut sauce. Top with hot vegetable mixture; sprinkle with peanuts, cheese, and cilantro leaves. Cut into slices.

- Adrian Parkinson 

Chiquita Granola

2 ripe bananas

1/2 c. brown sugar

1/4 c. hot water

1 Tbs. vanilla

2 tsp. cinnamon

4 c. old-fashioned oats

3/4 c. diced dried pineapple

3/4 c. chopped pecans

3/4 c. raisins

1/2 c. shredded unsweetened coconut

* I usually just add in whatever I have in my cupboards - any dried fruit, nuts, etc.

Preheat oven to 275° 

In a large bowl combine all ingredients and mix together. Spread the mixture onto a foil-lined baking sheet and bake until granola is mostly dry (this will take about 1 hour). The granola will crisp as it cools. Serve with milk or yogurt and fresh fruit.

- Adrian Parkinson

Broccoli Salad

1 c. mayo

1/2 c. sugar

2 Tbs. vinegar

1 tsp.  yellow mustard

1 tsp. paprika

2 bunches raw broccoli, chopped

1 c. chopped red onion

1 c. raisins or cranraisins

1 c. fresh sliced mushrooms

1 can mandarin oranges

1/2 c. cashew nuts

bacon bits to taste

Prepare the night before so it can marinate.

- Adrian Parkinson

Snickers Salad

Combine:

8 oz. cool whip

1/2 small package instant butterscotch pudding (do not prepare)

2-3 Snickers candy bars, cut into small pieces

4-6 green apples, cut into small pieces

- Adrian Parkinson