Protein Pancakes

My kids love these!! (sorry, no photo)
throw in blender in order:

1 egg
1/2 c. milk
1/2 c. reduced fat Bisquick or whole wheat flour
1/2 c. or more low fat cottage cheese
1/2 c. oats
(makes 6 big ones OR 10+ little ones)

sprinkle nutmeg and cinnamon on each side as they are being cooked. cook well since these seem to be more on the gooey side.
serve with whatever (we use sugar free syrup, peanut butter, or plain)
*depending on your blender you may shift the amt. of ingredients to your likeness of how the pancake turns out. Great the next day too!
ENJOY! Haley Dame

Green Machine Smoothie Dream

This is the invention of my sisters Andi and Tal.  I know what you're thinking, green smoothie?  Sick and wrong.  Give it a try, I think you will be pleasantly surprised.   Side note: a good blender is essential for this bevvy.

Ingredients:

2-3 handfuls of baby spinach
3-4 strawberries
handful of blueberries, or raspberries, whatever you like.  Oh, and I like mine frozen.
1 frozen banana, gives it that creamy smoothie texture, like it's a banana shake in disguise.
1/2 orange
4 ice cubes
5-6 baby carrots
1 spoonful plain or vanilla yogurt
a splash of fatfree milk.

and I've also added a kiwi, skins still on.

Throw it in your blender and mix it up!  It makes about 2 large cups of delicious nutrition.

*There are many variations, I've heard of avocado and mangoes blended in.  Or if you want to go to the extreme of healthiness, throw in some broccoli (not so good in my opinion, but some of you might like it).

Whachamacalits

1 cup sugar
1 cup corn syrup
1 cup peanut butter
5 ½ cups Rice Crispies
1 cup chocolate chips

Bring sugar and corn syrup to a boil and remove from heat. Add 1 cup peanut butter and stir well. Combine Rice Crispies and press into a 9x13 greased pan. Immediately drop chocolate chips over the top. As the chocolate chips begin to melt, spread over the top with spatula.

Corn Tortilla Casserole

I would never have thought to put the ingredients in this recipe together. But trust me, it is actually quite tasty! It was served at a cooking class I attend and everyone LOVED it!

1 pound ground beef
1 package taco seasoning
1/2 medium onion, chopped
2 - 8 ounce cans tomato sauce
2 teaspoons chili powder
12 corn tortillas
1 can cream of chicken soup
3/4 cup milk
2 cups grated cheddar cheese
shredded lettuce

Mix ground beef and taco seasoning (while beef is still raw). Brown mixture with chopped onion. Add tomato sauce and chili pepper. Simmer. Spray 9x13 pan with Pam and line with 6 tortillas (make them come up the sides of the pan). Cover with meat mixture. Layer with remaining shells. Mix soup and milk. Pour over second layer of shells. Top with cheese. Bake at 350 for 30 minutes. Cut and serve on shredded lettuce.

EASY Pumpkin Chocolate Chip Cookies~Haley Dame

This is an easy holiday cookie recipe that even my little ones can make. Plus it is less than $5 for the ingredients!! Enjoy!!



1 box spice cake mix
1 15 oz can pumpkin puree
1 small bag chocolate chips (milk or semi-sweet, whatever you like)

Preheat the oven to 350 degrees.

Combine the cake mix and the pumpkin. Add the chocolate chips and stir well. Spoon mounds of dough onto a cookie sheet.

Bake for 12 minutes. Remove from cookie sheet and allow to cool. Give one to each person in your family and then hide the rest for yourself.

Easy Chili

Julie Bressler

2 cans chili beans
2 (8 oz) cans tomato sauce
2 Tbsp chili powder
1/2 to 1 lb hamburger

Brown hamburger. Combine all ingredients in crock pot and simmer for 6 to 8 hours.

Amy's Chicken

This recipe is super easy, super yummy, and it's even good for you!

Ingredients

1 cup crushed corn flakes
3-4 chicken breasts
Butter spray (can use melted butter but it isn't as healthy)

Cover the chicken breasts with butter spray (or melted butter). Roll in corn flakes until covered. Bake for 30 minutes at 350.

Chicken Tetrazzini

Ingredients

8-12 ounces (dry weight) spaghetti; broken in pieces
5 Tablespoons butter or margarine
6 Tablespoons flour
3 cups chicken or turkey broth
1 cup light cream
1 teaspoon salt
pepper
1/2 cup canned mushrooms, including juice
3 cups cooked chicken or turkey, cubed
1/2 cup fresh grated Parmesan cheese
1/2 cup cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook).

Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt, pepper, drained spaghetti, mushrooms and cooked chicken.

Spoon into 2 to 3 quart casserole dish. Sprinkle with cheeses. Bake in preheated oven at 350 for about about 30 minutes or until bubbly and lightly browned. Stir before serving. Great reheated.

I wish I could take credit for this recipe but it was actually given to me by my home teachers (husband and wife). She demonstrated it at an Enrichment class and absolutely everyone LOVED it!!

Flour Tortillas

In my quest to make a Cafe Rio Pork salad clone, I stumbled across this tortilla recipe on allrecipes.com (got to give credit where credit is due, right?). Well it's great, and I wanted to share it with all of you. This makes about 8 tortillas, so double it up if you're feeding a crowd.

2 C all purpose white flour
1/2 tsp salt
1 tsp baking powder
2 T butter
3/4 C water

Whisk the flour, salt and baking powder together. Add the butter and mix with hands until it resembles corn meal. Add water. Flour the counter lightly with some flour and knead until the dough becomes an elastic ball. (1-2 minutes). Heat a nonstick skillet on medium. Cut a piece of dough and roll into a small ball (about a golf ball size and it may vary depending on how big you want your tortillas). Roll out on the counter until very thin, but not tearing. Place on skillet and cook on each side until it browns the slightest. I don't like my tortillas crunchy but if you do, by all means cook longer. I do about a minute on each side. Last I melt some cheese on one side, like I said I'm trying to do a cafe rio clone. But these tortillas can hold on their own without the cheese. They're great! But don't be alarmed that they don't bubble up while cooking, they stay pretty flat.
Enjoy!

Chocolate Chip Cookies-Haley Dame

Haley is my sister in law, and for Christmas she sent me a few recipes. I've been meaning to put them on here, but today I made her famous cookies and they were delicous! So I was reminded to put it up here to share with all of you. I love Haley's cute personality and it really shows through with this recipe. Here it is, word for word the way she sent it to me. Love ya, Haley!

Haley's advice for a good cookie, "never use cheap chips, never use crisco (woman, that is how your momma's momma did it!), never mix the eggs to much and if a child wants to help ALWAYS let them...the cookies taste better everytime!"

Preheat the oven to 375

ingredients:
2 sticks butter- left out in the orange kitchen aide for several hours. Do not microwave to soften, they know what you're up to!
3/4 C brown sugar
1/4 C white sugar
Cap full of vanilla
2 Large eggs- preferably from the chicken coop outside.
3 cups whole wheat flour
1/3 C wheat germ
1 tsp soda
1 tsp salt
1/2 bag of 12 oz. white chocolate chips and a 1/2 bag of 12. oz semi sweet chips. She recommends nestle premium or giradelli.

Beat butter,sugars, eggs (beat one at a time), add vanilla and beat more. Add wheat germ, flour, soda, salt and chocolate.

*I switched it up a bit, and instead of doing 3 C whole wheat flour I added 2 C and added 1 C of oats. I also did a whole bag of just semi sweet chocolate minis and slivered almonds. I'm one of those nut and chocolate freaks. I probably would have added coconut as well, but I didn't have any in the cupboard. Oh well. Nevertheless they were delicious!

Fox Man's Yogurt Parmesan Chicken

6-8 boneless chicken breasts
1 cup plain or lemon yogurt
2 cups Ritz cracker crumbs
3 Tbsp grated Parmesan cheese
2 tsp garlic powder
1 tsp seasoned salt
1/4 cup melted butter (or butter spray)

Combine crumbs, Parmesan, garlic powder and seasoned salt. Lay out breasts. Coat each with yogurt. Sprinkle mixture over breasts and place in single layer in 9x13 pan. Drizzle with melted butter. Bake in preheated 350 oven, uncovered for 45 minutes.

Lemon Chicken

Warning: This lemon chicken is VERY lemony and has quite a "kick" (from the lemon pepper). I would only recommend it if you are a big fan of lemon!

Chicken breasts (as many as there are people eating)
Lemon pepper
1/2 cup lemon juice
1/4 cup water
Olive oil
cooked rice

Dice chicken (raw). Place enough olive oil in fry pan to lightly coat bottom. Add chicken. Sprinkle lemon pepper on chicken. Cook over medium high heat until outsides are almost all browned. Add lemon juice (the more juice you add, the more lemony it will taste) and sprinkle a little more lemon pepper. Cook until lemon juice boils out and chicken is done. Serve over rice.

Low Fat Strawberry Dessert

Ingredients

Yellow cake mix
1 1/3 cups water
1/3 cup applesauce
4 egg whites

Light Cool Whip

1 pound strawberries

Mix cake, water, applesauce and egg whites as directed on cake box. Bake 40-45 minutes at 350 in 11" by 15" pan (or until toothpick in middle comes out clean). Cool. Cut off crust. Cut remaining cake into 1" squares.

Slice strawberries lengthwise.

Layer 1/2 the cake, 1/2 the strawberries, and 1/2 Cool Whip (I used the small Cool Whip but would recommend either two containers or one large container). Repeat layers leaving out 2 strawberries (sliced) for garnish on top of the Cool Whip. Enjoy!

Never Fail Bran Muffins

Dry Ingredients:
1 C Whole Wheat Flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 C Sugar (I've been using splenda)
1/2 tsp baking soda
1 1/4 C bran cereal

Combine dry ingredients in separate bowl.

Wet Ingredients:
I C buttermilk
1 egg
1/4 C oil
1 mashed banana
Combine wet ingredients in separate bowl.

Slowly add the dry ingredients to the wet ingredients bowl. Stir until just combined, Do not overmix!! Bake at 400 degrees for 20 mins. Make 12 muffins.

Just a tip: I added some leftover fresh blueberries to these muffins and they were amazing! Try it!

White Chicken Chili

I couldn't get a great picture of this but it is VERY tasty
AND healthy (okay, unless you are on a low sodium diet)!!

4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice

Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.

From the kitchen of Jen Miller

Caramel Krispies

2 bags (12 oz) marshmallows
1 cube butter
1 box (15 oz) rice krispies
1 bag (12 oz) miniature marshmallows
1 lb. caramels
1 can sweetened condensed milk
1 cube butter

Put 2 bags marshmallows in mixing bowl, slice butter on top of marshmallows. Put in microwave on high for 2 to 3 minutes (when marshmallows start to expand, they are done). Take out and stir well (mixture will continue to melt as it is stirred). Mix marshmallow cream and cereal together. Divide in half and spread half on a cookie sheet. Place miniature marshmallows on top of first layer of rice krispie treats. Melt caramel, milk and butter in microwave on high for 5 to 7 minutes. Keep checking and stirring until melted. Pour over marshmallows. Cover with remaining rice krispie mix. Note: these cut better if refrigerated but serve better at room temperature.

Just trying to fatten everyone up!

Easy Way to Jazz up Tomato Soup

1 can tomato soup
1 can of milk
1 tsp sugar
1 tsp Mrs. Dash, garlic sundried tomato (let's be real, I never measure...just a couple shakes will do)
1 or 2 shakes of garlic powder

mix it all together and warm it up on the stove, eat it along side a grilled cheese! this is seriously Mike's favorite thing to eat.

Broccoli Coleslaw Salad- Andrea Larson

Ingredients-

2 small bags of Broccoli Coleslaw, or 1 medium bag (found in the packaged salad isle in the produce section)
5 or 6 green onions, chopped
1 Cup slivered almonds, toasted
1 C sunflower seeds
2 Packages Ramen- chicken flavor

Dressing
1/3 C white vinegar
1/2 C Sugar
1/2 C oil
2 ramen seasoning packets.

Optional-
1-2 chicken breasts, grilled and diced into small pieces
1 C craisins
1 C additional broccoli pieces

In a large bowl combine coleslaw, onions, nuts and ramen (break it up in the bag before you pour it into the bowl). Add craisins, chicken and extra broccoli as you wish. Mix the ingredients for the dressing. Pour the dressing over the salad right before serving, you don't want the salad to go soggy! Great summer dish!

Moo Goo Mud Pie

This is a lot of work but it is SO WORTH every drop of work that is put into it!
Ingredients

½ gallon ice cream (butter pecan, maple nut, vanilla, cookies and cream, etc.)

Crust:
1 - 15 oz pkg chocolate Oreos
1 cube melted butter or margarine

Chocolate sauce (better if this is doubled):
1 oz semi sweet baking chocolate
¼ cup butter
1 tsp vanilla
5 oz evaporated milk
⅔ cup sugar
⅛ tsp salt

Optional topping:
¼ cup slivered almonds

Crush cookies in a blender (use pulse setting and only do 1/3 package at a time). Mix crumbs with melted butter and press firmly into bottom of a 9x13 pan. Soften ice cream and spread over cookie crust. Freeze. Melt chocolate. Add butter, sugar, vanilla, salt and milk (in that order). Boil slowly for 8 to 10 minutes. Remove from heat and cool completely. Spread over frozen pie. Sprinkle with almonds and return to freezer.

Broccoli Salad- Momma G

2 Heads Broccoli, diced into bite size pieces
1/2 C green onion, chopped
12 strips bacon diced to crumble

dressing
1 C miracle whip
2 TBS apple cider vinegar
1/4 C Sugar

Mix dressing and pour over broccoli mixture, toss all ingredients and serve chilled.

Bran Muffins- Sherrel Geilmann

1 Qt. Buttermilk
2 C Water
1 C Shortening
2 C Sugar
4 eggs
3 1/2 C All Bran cereal
2 C Bran Flakes Cereal
5 C Whole Wheat Flour
5 tsp Baking Soda
1 TBS Salt

In a large bowl pour buttermilk and water over cereal to soak. cream sugar, eggs and shortening together. Add flour soda, salt, and creamed mixture to cereal mixture. Handmix until just combined. Bake in muffin tins at 350 for 20 to 25 mins.

Salmon- Thom Geilmann Style

6 Salmon Filets (I like the frozen ones from costco, but you can use fresh too)
3/4 C Salsa
1/4 C Balsamic Vinegar
1/4 tsp garlic powder
Salt and Pepper to taste

Heat broiler in over, meanwhile get a glass pan and line with aluminum foil. Spray aluminum foil with pam. Place filets on aluminum foil and pour balsamic vinegar, garlic powder and salt and pepper over filets. Spoon the salsa over the filets and cover evenly. Broil on medium to high for 20 minutes or until fish flakes easily with fork.

Coconut Macaroons

Ingredients:
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk (fat free)
1 teaspoons almond extract
1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted

Once cooled you can drizzle melted chocolate and even add toasted almonds.

Low Fat Chocolate Cake

1 can 12 oz. Diet Coke
1 Milk Chocolate Cake Mix

Mix diet coke with dry cake mix and bake according to box.

*Note- Since this cake has so little fat, it is a little more delicate. It should be baked in a 9x13 dish. I haven't had much luck using frosting, it weighs the cake a little too much. So I tried cool whip or chocolate cool whip, it works better. And I bet a homemade chocolate mousse would be awesome!*

Low Fat Brownies- Lindsay Conover

Ingredients
1/2 Cup Black beans (pureed in a food processor)
1/2 Cup Water
1 Brownie Mix

Measure 1/2 cup of black beans from a can then puree black beans and add water to beans, stir. Pour black beans and brownie mix into a bowl and stir by hand, bake according to box. But make sure you check on the brownies about 5 minutes before the cook time ends, they tend to cook a bit faster.

*This tastes just like regular brownies! It's amazing!*

Best Carrot Cake. Ever. And I mean it- Aunt Joni

Carrot Cake to brag about- Aunt Joni
2 C flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
3 eggs
¾ C oil
¾ C buttermilk
2 C sugar
2 tsp vanilla
8 oz. Crushed pinapple (drained of excess juices)
2 C grated carrots
1 ¼ C grated coconut
1 C chopped pecans

Mix dry ingredients in one bowl. In separate bowl beat eggs, add oil, buttermilk, sugar, vanilla, pinapple, carrots and nuts. Add dry ingredients and mix until just combined. Bake in a well greased bundt cake at 350 for 55 minutes. When done let cake cool, and spread coconut pecan frosting on top of cake and cream cheese frosting on the sides.

Coconut- Pecan Frosting
3 egg yolks
1 C evaporated milk
1 C sugar
½ C butter
1 tsp vanilla
1 1/3 C flaked coconut
1 C chopped pecans

Beat egg yolks and milk in a 2-quark saucepan. Stir in sugar, butter and vanilla. Cook over medium heat about 12 minutes, stirring occasionally until thick. Stir in coconut and pecans. Beat until frosting is spreading consistency.

Cream Cheese Frosting
1 8 oz. Package cream cheese
¼ C butter
2 C powdered sugar
1 ½ tsp vanilla
dash of salt

Symphony Brownies- Andrea Larson

ingredients:
3 symphony bars (the ones with the toffee chips)
2 brownie mixes (make according to box)

Your favorite home made chocolate frosting, or 1 can store bought frosting

directions:
in a greased, 9x13 pan spread half of the brownie batter onto pan. Place symphony bars layering over the batter, and spread the remaining batter on top of the bars. Bake at 350 for about 1 hour, give or take...until knife is inserted and comes out clean. (it's a little hard to tell due to the melted chocolate bars in the center, I have a terrible habit of undercooking these brownies). Let cool, and spread chocolate frosting on top.

Tip: This recipe is VERY rich! And could easily be reduced by half, and baking in a smaller 8 inch square baking dish. Serve with vanilla icecream.

Cafe Rio Rice- Christine Weight

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
2 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Sweet Pork- Christine Weight

SWEET PORK
2 pounds pork
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 enchilada sauce (I used Old El Paso brand, medium spiciness)
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. That's it!

Black Beans- Christine Weight

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.

Cilantro Ranch Dressing

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

*Note- This recipe makes a ton! I usually half it, and it fills up my dressing container*

Crack in a Bag, AKA Chex Mix Delight - Allison Williams

1 box chex cereal ( i use half rice and half corn chex for different colors)
1 box golden graham cereal
2 cups coconut
2 1/2 cups slivered almonds
2 cups chopped pecans ( pecans are optional. May use any nuts, dried fruit, etc)
1 1/2 cups butter
2 cups sugar
2 cups karo syrup (the clear kind)
wax paper

Mix together 1st four ingredients in a large bowl, set aside. Boil butter, sugar, and syrup together for 2 minutes. Pour over dry ingredients, mix to coat. Pour onto wax paper to fully cool. Add different nuts, dried fruit etc.

I add my pecans to the mixture first or while mixing with the sugars. Depending on the size of your bowl, it may be easier to mix on the wax paper. You can't really go wrong with this recipe. You kinda add whatever whenever, and however much you want. I also don't know what size cereal boxes you "should" use. I get the 12.8 oz boxes of chex. And I don't remember if I get the smaller or larger box of golden grahams. Again, can't go wrong.

Easiest Chicken Pot Pie

1	cup cut-up cooked chicken
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2	cup fat-free (skim) milk
1	cup Bisquick Heart Smart® mix
1/2	cup fat-free (skim) milk
1	egg

1.	Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2.	In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3.	Bake uncovered about 30 minutes or until golden brown.

Eclaire Cake- Erin Johnson

2 box of vanilla pudding ( i always use sugar free)
3 Cups Skim Milk
Graham Crackers
1 container cool whip ( i use light also)
1 container of Chocolate frosting

Mix 2 boxes of vanilla pudding with 3 cups cold milk. dont let the pudding set but when it thickens fold the container of cool whip. Do it gently so you dont take the air out of the cool whip... On the Bottom of a 13X9 pan lay graham crackers down. put half the pudding/cool whip mixture down. another layer of graham crackers and the rest of the mixture. let set over night or at least for a few hours. (over night is better) One it has set take the chocolate frosting put it in the microwave for about 20 sec or so til it gets smooth. Spead over the top of the cake and let it set. Only takes a few min to hard. Eat chilled.

Caramel Oatmeal bars- Andrea Larson

32 individually wrapped caramels
5 T heavy cream
1 C flour
1 C oats
3/4 C brown sugar
1/2 tsp salt
2/4 C melted butter
1/2 C chocolate chips
1/2 C chopped walnuts or pecans.

In addition, make another 1/2 of oatmeal mixture for the top crust:
1/2 C flour
1/2 C oats
measure 1/4 C and half of 1/4 C brown sugar (technically 3/8, but I don't own that size of measuring cup)
1/4 tsp baking soda
1/8 tsp salt
3/8 C melted butter (measure the same as you did for brown sugar)

Preheat oven to 350, in sauce pan melt caramels, and cream stirring occassionally. In a medium bowl, stir together flour, oats, brown sugar, baking soda, salt, stir in melted butter until well blended. Press onto bottom of 9x13 pan. Bake for 8 minutes. Make the additional oatmeal mixture in separate bowl and set aside. Remove crust and sprinkle with chocolate chips and nuts. Pour caramel over chocolate and crumble the additional oatmeal mixture on top of caramel. Return to oven and bake for an additional 12 minutes or until the top is slightly toasted.

Stuffed Mushrooms

ingredients:
1 lb Jimmy Dean sausage
1 C cream cheese
1 tsp oregano
1 tsp Worcestershire sauce
1/2 tsp garlic salt
pinch pepper
2 baskets large mushrooms, washed and stems removed.

Brown sausage, add oregano, worecestershire sauce, garlic salt, pepper and once meat is browned add cream cheese. Fill mushrooms until full, and place on baking sheet. Bake at 375 degrees until browned, about 5 to 10 minutes.

Sugar Cookies- Debbie Weight

1 C shortening
4 eggs
1 tsp salt
2 tsp baking powder
2 C sugar
1 tsp vanilla
1 C sour cream
5-6 C flour

Cream together shortening, eggs, salt, baking powder, sugar, vanilla and sour cream. Add flour gradually. Refrigerate overnight, and roll out 1/4 inch thick. Bake at 375 for 10 minutes. Let cool and frost with home made frosting.

Sugar Cookies- Sherrel Geilmann

ingredients:
3/4 C butter
1 C sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp salt
2 1/2 cups flour

Cream together butter, eggs and sugar. Add baking powder, salt, vanilla and flour. Let cool overnight and when chilled roll dough out to 1/4 inch thick. Cut into desired shape and bake at 350 for 8 to 10 minutes. Cool to room temperature and frost with your favorite homemade frosting.

Tip: I usually double this recipe.

Chocolate Trifle- Tara Hale

2 packages instant chocolate pudding
2 1/2 C cold milk
2 containers cool whip
baked brownies, cut into 1 inch pieces
1 pint fresh strawberries, sliced

Combine pudding mixes, cold milk and 1 container cool whip. Refrigerate until set. Layer brownies, pudding mixture, strawberries and whipped cream. Keep layering until you reach the top of trifle dish and decorate with strawberries or raspberries. Refrigerate until ready to serve.

Chocolate Chip Cookies- Sherrel Geilmann

2/3 C shortening
2/3 C butter
1 C sugar
1 C Brown Sugar
2 eggs

Cream together these ingredients. Then add:

1 tsp vanilla
1 tsp soda
1 tsp salt
3 1/2 C flour
1 package semi sweet chocolate chips

Bake at 350 for 8 to 10 minutes.

Cheese Ball- Julie Webb

2 blocks cream cheese
3 TBS blue cheese
1 jar, Old English Cheese in jar
1 C chopped pecans

let cheese soften, then mix together cream cheese, blue cheese and jar of cheese. Form into two small balls and roll into chopped pecans.

Yogurt Cake

1 white cake mix
2 raspberry flavored yoplait yogurts
4 eggs whites
(look on cake mix for the amount of water the box calls for)

Topping:
1 tub light cool whip
2 raspberry flavored yoplait yogurts

Mix together white cake mix, 2 yogurts, egg whites and water. Pour in a greased 9x13 pan and bake as according to cake mix box. Let cool completely. Combine ingredients for topping and spread on cake. Let cool until ready to serve.

Tip: This is really good topped with fresh raspberries, strawberries and kiwi's. Or makes a really pretty trifle layering cake, cool whip mixture and fruit.

Chewy Chocolate Cookies- Aunt Cindy

Ingredients:
1 C sugar
1 C brown sugar
1 C butter, softened
2 eggs
2 tsp vanilla
1 tsp baking soda
3/4 C cocoa
2 1/2 C flour
1/2 tsp salt
48 caramel or peanutbutter filled hershey kisses

Cream both sugar's, butter, eggs, vanilla and salt. Add baking soda and cocoa, flour. Make small ball of dough and push hershey kiss inside ball. Make sure hershey kiss is covered completely with dough. Roll dough in white sugar and place on ungreased baking sheet. Bake at 350 for 8 to 10 minutes.

Flank Steak Marinade- Sherrel Geilmann

1/4-1/2 C soy sauce
3 TBS honey
1 clove garlic, minced
1 tsp ginger
2 TBS oil

marinate over flank steak, or pork loin. Is also good with pork chops and chicken. Matter of fact, t's just all around good.

Italian Chicken- Lindsday Conover

Ingredients:
Chicken breasts (go with the number of people that you're serving, last time I did 3)
1 dry Italian dressing packet
1 T water
1 can cream of chicken
1 block cream cheese

Place chicken in crock pot, add seasoning packet and water. Cook all day on low. When done, shred chicken and add 1 can cream of chicken and the block of cream cheese. Serve over rice.

Super easy, and super good.

Chicken Parmesan Bundles- Lindsay Conover

Ingredients:

4 oz-8 oz cream cheese-softened

1 pkg. frozen chopped spinach, thawed and drained

1 1/4 C shredded mozz. cheese

6 TBS parm cheese

6 small chicken breast pounded to 1/4 inch thickness

1 egg

10 ritz crackers, crushed

Directions:

Mix cream cheese, spinach and 1 cup mozz. cheese, 3 TBS parm cheese, spread evenly onto chicken breast.  Rollup chicken breast, and secure with tooth picks.  Set aside.  Beat egg in shallow pie dish, mix 3 TBS parm cheese and cracker crumbs in separate pie plate.  Dix chicken bundles in egg then roll them in the crumb mixture.  Place chicken seam side down on greased baking dish.  Bake at 375 for 30 minutes. Serve topped with your favorite spaghetti sauce and remaining mozz. cheese.  

Spicy Asian Lettuce Wraps- Mandy Schalk

Ingredients:

1 lb boneless, skinnless chicken breast

1 (1 lb package) green giant- "Create a Meal and frozen lo Mein Stir Fry Meal Starter)

2 TBS chili garlic sauce (optional)

2 TBS soy sauce

3 TBS olive oil

2 garlic cloves, minced

8 large romaine lettuce leaves

1 1/2 C grated carrots

1/3 C shopped peanuts

1/4 C chopped cilantro

House of Tsang Bangkok Peanut Sauce (for garnish)

Directions:

Pound chicken to 1/4 inch thick.  In a smal bowl, combine frozen sauce from meal starter, chili garlic sauce, and soy sauce.  Mix well.  In a medium bowl, combine chicken, 1/4 C soy sauce mixture and 2 TBS oil.  Heat 12 inch skillet over Medium heat.   Add chicken- cook for 5-6 minutes or until done.  Stir occasionally, remove chicken and cut into 1 inch pieces.  Cover to keep warm.  Heat remaining 1 TBS of oil in same skillet add 3 TBS soy sauce mixture, garlic and frozen veggies and noodles from meal starter.  Cook by directions of package. 

Sprinkle chicken with cilantro, onions and peanuts.  

To serve: spread peanut sauce in center of each lettuce leaf, top with carrots, chicken and veggie mixture.  Wrap lettuce around filling.  

Candied Chicken- Lisa Gurman

Ingredients:

3/4 C sugar

1/3 C distilled white vinegar

1/4 C ketchup

1/4 C water

1 T soy sauce

6 chicken breasts- cut into small bite size pieces

2 eggs, beaten

1 pinch garlic powder

1 small bowl of corn starch. 

1/4 C olive oil

Dip chicken pieces in beaten egg with pinch of garlic powder, then in the cornstarch bowl.  Fry in oil until lightly browned.  Combine sugar, vinegar, ketchup, water, and soy sauce over chicken.  Mix until coated and place in a 9x13 glass dish, bake at 350 for 1 hour.  Turning chicken ever 15 minutes.  Serve over bed of rice.  

This is a fabulous recipe, and I'm just wondering if you put lemon juice in the ketchup mixture if it would taste like orange chicken?  I'll have to experiment with that and let you know... 

Luau Salad- Cheesecake Factory

Ingredients:

6 C Mixed greens

3 Chk breast, grilled and sliced in thin strips

1 Red bell pepper, sliced thin

1 Yellow bell pepper, sliced thin

1 1/2 C fresh green beans, blanched and cut

1 Cucumber sliced

1/2 Red onion cut into small pieces

1 fresh mango, cut into small pieces

1 tsp salt

1/4 tsp ground black pepper

Dressing:

1 C balsamic vinaigrette

1/4 C seasoned rice vinegar

1/4 C granulated sugar

1 tsp sesame oil

Garnishes:

8 (6 inch) egg roll wraps, fried

4 oz. sweet and sour sauce

4 oz.  macadamia nuts, toasted and chopped

1 TBS sesame seeds toasted

4 oz peeled carrots

1 TBS green onion, chopped

In a large bowl, combine first list of salad ingredients, and season with a few shakes of salt and pepper.  Toss salad with whisked salad dressing.  Fry egg roll wraps, and make sure they stay as flat as possible.   After fried and cooled, brush each egg roll wrap with sweet and sour sauce.   To build salad place 1/4 of the salad mixture on large serving dish, then place 2 flat egg roll wraps on top, then more salad, then egg roll wraps.  Then finish with the rest of the garnishes on the very top of the salad.  It makes for a pretty presentation, but before eating, you'll ruin your masterpiece by smashing it all together to mix the flavors.  

Crispy Sweet Potato Fries

Ingredients:

4 sweet potatoes- washed and cut into 1 inch wedges

2 tsp Italian seasoning

1/2 tsp lemon pepper

1 pinch salt and pepper

2 T olive oil. 

Preheat oven to 400 degrees.  Combine all ingredients in a plastic back and shake until potatoes are completely coated.  Place on lightly greased baking sheet.  Bake for 20 mins at 400.  Then flip potatoes to reverse side, and return to oven.  Increase to 425 degrees for 15-20 minutes.  And right before serving broil for 2 minutes to ensure crispiness.  

Lime Butter for Corn- Cecily Olaveson

Ingredients:

1 TBS salt

2 TBS chopped fresh parsley

Juice from 1 lime

1/4 tsp salt

1/2 C softened salted butter

6 Ear corn, with the silk hairs taken out.  Roll down husks but don't remove completely.  

Whip ingredients together.   Brush butter onto corn, and return husks to cover corn as best you can.  Soak in water for 10-15 minutes.  Grill with husks still covering corn, and grill until corn is bright yellow and slightly charred.    Before serving rebutter with remaining butter.  Serve hot, and enjoy.  

Granola Cereal- Grandma Dial

Ingredients:

12 C quick oats

1 C wheat germ

2 C coconut

1 C anything seeds (optional)

1 C wheat flakes

1 C hot water

1 C honey

1/2 C brown sugar

1 tsp salt

1/2 C oil to 1 C oil (depending on how healthy you're feeling at the moment, obviously 1 c will make it taste better!)

1 tsp vanilla

1 tsp salt

Combine oatmeal, nuts, wheat germ, coconut, seeds, and hot water.   Then in separate bowl, mix hot water, honey, brown sugar, salt, oil, vanilla and salt.   Pour wet ingredients over the dry ingredients and coat.  Separate 1/2 of granola mixture onto 1 baking sheet and bake at 300 degrees, lightly stirring it on the sheet every 10 minute increments.  The darker it bakes the crunchier it will be.  Repeat with second cookie sheet of granola mixture.   Enjoy with milk and eat it as cereal or as a dry snack.  

Cinnamon Rolls- Christine Weight

1 T yeast
1 ½ cups warm water
2 T honey
4 cups flour (plus additional if needed)
2 T vegetable oil
1 tsp. salt

Caramel stuff:
½ cup packed brown sugar
1 tsp. water
5 T. butter

Inside of Cinnamon Roll:
3 T butter
Cinnamon & sugar

Frosting:
1/3 cup butter
3 T. milk
3 cups powdered sugar
1 tsp. vanilla

1. Combine yeast, warm water & honey. Let rest for about 15 minutes.

2. Add first 2 cups of flour and mix it all up to a batter like consistency. Cover and let rest for an hour in a warm area (example in front of a window).

3. Add the 2 T. vegetable oil and the 1 tsp. salt. Slowly add the last 2 cups of flour and mix until it pulls away from the sides of the bowl. Roll dough into a ball. Spray bowl with PAM or lightly grease with oil. Put dough ball back into bowl and roll it around so that it is lightly covered with the PAM or oil. Cover and let rise 45 minutes.

4. While you're waiting, mix up the caramel stuff. Microwave or heat up on stove. Mix it all together until butter is all melted and caramel mix is smooth and thoroughly mixed together with the butter. Dump into 13x9 pan.

5. Knead the dough for about 5 minutes. Roll into a rectangle about 10x15.

6. Spread 3 tbsp butter on dough and sprinkle w/cinnamon and sugar. Roll it all up tightly along the long side. Pinch off the ends. Also pinch off the long edge. Cut log into 12 equal portions. Put into caramel lined 13x9 pan and them rise ½ hour.

7. Bake 20 minutes at 350°.

8. For the frosting whip the butter and then slowly add the other ingredients and mix until you've reached the desired consistency.

9. Take the cinnamon rolls out of the oven and let cool slightly then spread frosting on top of them.

Red Velvet Cake- Christine Weight

1 cup butter
1 1/2 cup sugar
2 eggs
2 t. vanilla
2 oz. red food coloring (I usually only use 1 oz)
3 T. cocoa
2 1/2 cups flour
1 cup buttermilk (or 1 cup milk mixed with 1 T. white vinegar)
1 t. salt
1 T. vinegar
1 t. baking soda

Cream butter, sugar, eggs and vanilla. Make a paste of cocoa and red food coloring. Add to butter mixture. Combine flour, soda and salt in separate bowl.

Combine buttermilk with vinegar in separate bowl.

Alternate adding the flour mixture and the buttermilk mixture into the butter mixture, beginning and ending with flour mixture. Pour into well-greased cake pan. (2 - 9" pans or 3 - 8" pans)

Bake at 350 for 20-25 minutes

Classic Roasted Vegetables-- Weight Watchers

Ingredients:
2 medium red bell peppers, seeded and cut into 4 panels
1 medium zucchini, trimmed and cut on the diagonal into 1/4 inch slices
1 medium yellow squash, trimmed and cut on the diagonal into 1/4 inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 lb thick asparagus, trimmed
3 cloves garlic, minced
4 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp dried basil
3/4 tsp salt
1/4 tsp freshly ground pepper

Directions:
Preheat oven to 450 degrees. Combine all ingredients and coat evenly. Lay vegetables on two separate baking sheets. And bake for 25 to 30 minutes uncovered. Serve immediately

Halibut with creamy sauce

Ingredients:
2 lbs fresh halibut
1/4 C butter
1/4 C flour
2 C milk
1/4 tsp salt
1/4 tsp worcestershire sauce
3 tbs chopped onion
1 TBS butter
1 C grated cheddar cheese

Battered bread crumbs (1 cup bread crumbs plus 2 TBS melted butter)

Directions:
Place halibut in salted boiling water. Simmer, covered about 20 minutes or until flaky. Drain well and set aside. In a medium sauce pan make white sauce by melting the 1/4 C butter then stirring in flour until well combined. Add milk, salt and worcerstershire, stirring constantly over medium heat until the mixture comes to a boil. Continue cooking at a boil for about two minutes, until thickened. Remove from heat, set aside. Next saute onions in the 2 TBS butter for about 5 minutes or until tender. Add to white sauce. Layer halibut, cheese and sauce in greased 2 1/2 quart baking dish, ending with sauce on top. Top with buttered bread crumbs. Bake at 325 degrees for about 30 minutes. Makes 4 to 6 servings.

Raspberry dessert with Pretzel crust

Ingredients:
3/4 C butter
2 1/2 C thin pretzel sticks
1 (8oz) package cream cheese
1 (8 oz) tub cool whip
1 C sugar
2 C water
1 large package raspberry flavored gelatin
2 (10 oz) packages frozen raspberries or strawberries, undrained and slightly thawed
1 (15 1/4 oz) can crushed pineapple, undrained

Directions:
Melt butter and pour into a 9x13 pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool. In a large bowl combine cream cheese, cool whip and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour. Bring water to a boil. Completely dissolve gelatin in boiling water and cool refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Herb Chicken

Ingredients:
6 chicken breast
1/2 C butter, melted
1 C grated parmesan cheese
2 cloves garlic, minced
1/4 C fresh chopped parsley
1 C herb-seasoned stuffing mix
1/4 tsp dried sage
1/4 tsp dried thyme

In a small bowl combine all ingredients except chicken, stir until blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 degrees for about 45 minutes. Makes 6 servings.

Garlic Mashed Potatoes

Ingredients:
5 lbs potatoes
1/4 C grated onion
2 TBS butter
5 cloves garlic, minced
2 C sour cream
1/4 C butter, softened
2 tsp salt
1/2 tsp pepper
1 recipes sour cream mushroom sauce (see below)

Peel potatoes and cut in chunks. Cover with water and boil until tender. Drain water. Mash well and set aside. Microwave onion and the 2 TBS butter for 2 minutes. Add minced garlic to butter and onion. Microwave again for 1 minute, then add to potatoes. Stir in sour cream, the 1/4 C butter, salt and pepper. Spoon into large casserole dish. Serve with the mushroom sauce. Makes 8 to 10 servings.

Sour Cream Mushroom Sauce:
2 (10oz) cans of cream of mushroom soup
1/2 C sour cream.

In a medium sauce pan stir soup and sour cream together over low heat. Serve over mashed potatoes.

Chicken Saltimbocca

Ingredients:
6 (3 oz) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper to taste
6 paper thin slices prosciutto
1 (10 oz) box frozen chopped spinach, thawed and squeeze out excess juices
3 TBS olive oil
1/4 C grated parmesan
1 (14oz) can low sodium chicken broth
2 TBS fresh lemon juice

Directions:
Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 TBS of oil to coat. Arrange an even, thin layer of spinach atop the prosciutto and sprinkle with Parmesan. Beginning at the short tapered end, roll up each chicken breast like a jellyroll. Secure with a toothpick.

Heat the remaining 2 TBS of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper to taste. Remove the toothpicks from the chicken and into 1 inch pieces. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Note: This is so yummy served with the lemon pasta below.

Lemon Pasta Sauce

Ingredients:
4 T butter
1 C heavy whipping cream
2-3 TBS fresh lemon juice
1 tsp grated lemon zest
1 tsp grated lime zest
1 cup beef broth

10 oz uncooked pasta.

Directions:
In a large sauce pan combine butter, cream, beef broth and simmer over medium heat until reduced to half. Add the lemon juice, lemon and lime zest and set aside. Next, bring a large pot of lightly salted water to boil and cook pasta for 8 to 10 minutes. Toss with pasta and serve.

Classic Chicken and Stuffing Casserole- Sherrel G

Ingredients:
6 chicken breasts- cooked and shredded
2 cans cream of chicken soup
1 cup chicken broth
1 1/2 cups sour cream
1 C cooked rice

-Combine all ingredients together in one bowl, and spread in a 9x13 pan.

Topping:
2 pkg. Stovetop Stuffing
1/4 C melted butter
1 C chicken broth

-Combine all ingredients and spread on top of chicken mixture. Bake at 350 for 25 minutes.

Note: This could easily be halved, and I recommend you do! This makes a ton of food...left overs forever!

Honey Glazed Salmon Salad- Rachel Ray

Ingredients:
4 T oil
1 med. red onion, chopped
2 cloves garlic, minced
1/2-1t crushed red pepper flakes
1 t ground cumin
salt and pepper to taste
Juice of 2 limes
3 T honey
1 T chili powder
4 (6oz) salmon
1 red pepper-chopped
1 (10 oz) box frozen corn, defrosted
1/2 C chicken broth
1 (15oz) can black beans
2-3 T fresh cilantro
6 C baby spinach

Directions:
In a large skillet, heat 2 TBS olive oil, garlic, salt and pepper, red pepper flakes, cumin and onion 3 minutes medium heat.

In a separate skillet heat 2 T olive oil, and add salmon after coating with the following mixture, juice of 1 lime, honey, chili powder, salt and pepper. Cook 3-4 minutes on each side.

In skillet with cooked onion add bell peppers, corn, an cook for 1 minute. Add chicken broth, cook 2 more minutes. Add beans and let warm. Remove skillet from heat, add 1 lime juice, cilantro, spinach and toss until spinach is wilted. Serve fish over salad. Serves 4.

Balsamic Steaks- Whitney

Ingredients:
1/2 C balsamic vinegar
3 T sugar
2 T butter
6 (5-6 oz) filet mignon- 1 inch thick
Salt and fresh ground pepper to taste.
2 oz. fresh goat cheese.

Directions:
Boil balsamic vinegar in heavy sauce pan over medium high heat until reduced to 1/3 C and thickened. Stir occasionally for and boil about 10-15 minutes. Melt butter in heavy large skillet over medium high heat. Sprinkle steaks with salt and pepper and cook about 5 minutes each side for med. Transfer to baking sheet. Crumble cheese over top and broil just until cheese melts (1 min). Transfer to plate and drizzle with balsamic sauce.

Blueberry Muffins

Ingredients:
1 1/2 C flour
3/4 C Sugar
1/2 tsp salt
2 tsp baking poder
1/3 C oil
1 egg
1/3 C milk
1 C fresh blueberries (or frozen)

Crumb topping:
1/2 C sugar
1/3 C flour
1/4 C butter, cubed
1 1/2 tsp cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine dry ingredients. And combine wet ingredients. Stir dry and wet ingredients together until just combined. Fold in blueberries. In a separate bowl combine all crumb topping ingredients. Fill muffin cups and sprinkle with crumb topping. Bake 20 to 25 minutes. Yields 6 large muffins or 12 med. size.

Delicious Wheat Bread- Grandma Dial

Ingredients:
1 TBS yeast
1 TBS salt
1/4 C lukewarm water
1/3 C Honey
2 1/2 C hot water
6 or 7 C wheat flour
or
3 C wheat and 4 C white.

Directions:
Dissolve yeast in 1/4 C warm H2O, in a different bowl measure first oil, then honey add 2 1/2 C hot H2O, add salt, flour and yeast. Knead 10 minutes and form into two loaves. Place in two greased bread baking pans. Let rise for 1 hour while in pans. Preheat oven to 350 for 40-45 minutes.

Quick Breadsticks- Franklin's

Ingredients:
1 1/2 C H2O
1 T yeast
1 tsp salt
2 T sugar
2 1/2 C flour

Directions:
Mix and knead all ingredients. Cover and let raise 10 minutes. Melt a 1/2 C butter in a 9x13 pan. Cut dough into long strips roll in buttered pan. Let raise 15 minutes. Bake 380 degrees for 15 to 20 minutes

French Bread- Julie Webb

Ingredients:
2 T yeast
1/2 C warm H2O
6 C flour
1/3 C oil
1 T salt
3 T Sugar
Corn Meal
1 Egg White
2 C hot water

Directions:
Dissolve yeast in warm water, set aside. Mix 2 C hot water and oil, salt and sugar together. Add 3 C flour and yeast mixture together. Add 3 more C of flour. Knead for 2 minutes. Let rise 10 minutes and knead 2-3 minutes. Repeat 4 times (mix and let rise 10 mins, mix and let rise 10 mins) Cut dough into two pieces and form into loaves. Sprinkle cookie sheet with corn meal and place both loaves on baking sheet. Let rise 1/2 hour. Cut 3 slices on into dough. Brush dough in egg white and bake at 375 degrees for 30 minutes.

Cinnamon Rolls- Aunt Cindy

Ingredients:
2 C milk, scalded and cooled
1 C white sugar
1/2 C shortening
1 tsp salt
1 C mashed potatoes (you can use instant)
2 eggs, beaten
2 packages dry yeast dissolved in 1/2 C lukewarm water
7 1/2 to 8 C flour

Icing:
1/2 package powdered sugar
1/2 C butter
1 tsp vanilla
Beat and frost when cinnamon rolls are hot.

Directions:
Mix together milk, sugar, shortening, salt, mashed potatoes, eggs and 4 C flour. Add yeast, and rest of flour. Mix in last cup of flour and mix until smooth. Knead for 5 to 10 minutes. Dough will be sticky. Refrigerate at least two hours before rolling out. Roll out and spread with 1/4 C melted butter and cover with Cinnamon and sugar. Roll up like a jelly roll. Cut into 1 1/2 inch pieces with dental floss. Let rise until doubled, at least 2 hours before baking. Bake at 350 degrees for about 10 to 12 minutes. Dough can be frozen for up to 30 days.

Monkey Bread- Andrea Larson

Ingredients:
3 (12 oz) packages refrigerated biscuit dough. Cut into 1 inch pieces.
1 C white sugar
2 tsp cinnamon
1/2 C Butter
1 C Brown Sugar
1/2 C pecans

Preheat over to 350, grease bundt pan. Mix white sugar and cinnamon in bag. Place pieces of biscuits in bag and shake until covered. Place in bundt pan, if using nuts layer between dough pieces. Melt butter, brown sugar and boil for 1 minute. Pour over dough. Bake at 350 for 35 minutes. Let bread cool and flip onto plate.

If bread isn't cooked all the way through (mine rarely is), I usually flip onto a baking sheet and let it bake an addition 5-10 minutes.

Dinner Rolls- Sherrel Geilmann

Ingredients:
2 packages dry yeast
1/2 C H2O- lukewarm
2 C milk lukewarm
7 C flour
1/2 C crisco
1/2 C Sugar
2 tsp salt
2 eggs

Directions:
Dissolve yeast, water and milk. In a separate bowl, combine crisco, sugar, salt and eggs. Add 3 C flour to yeast mixture then add crisco mixture. Add remaining flour. Knead for 5 minutes and let raise until roll dough is doubled (about 1-2 hours). Cut roll dough in pinwheels or in circles and place in a greased baking pan, let raise for an additional 10 minutes. Bake at 400 degrees for 10-12 minutes. Brush rolls with butter, and serve.

Flank Steak Pin Wheels- Mandy

Marinade:
2 TBS and 2 tsp olive oil
2 TBS and 2 tsp soy sauce
2 TBS and 2 tsp Worcestershire sauce
2 tsp Dijon Mustard
2 tsp Lemon Juice
2 tsp White wine vinegar
2/3 Clove garlic, minced
3/4 tsp Italian seasoning
1/4 tsp pepper

1 pound Flank Steak, pounded to 1/2 inch thickness

Pinwheel Filling:
2/3 Clove garlic, minced
1/8 tsp salt
2 TBS and 2 tsp chopped onion
2 TBS and 2 tsp fine dry bread crumbs
2/3 C Spinach (frozen, thawed and squeezed dry)
1/3 C Feta Cheese (garlic flavor is best)

Directions:
In a large resealable bag, combine the olive oil, soy sauce, vinegar, worc. sauce, mustard, lem. juice, garlic, italian seasoning, and pepper. Squeeze bag to blend well, pierce the flank steak with a knife, making small slits about 1 inch apart. Pleace steak into bag, seal and refrigerate over night. Preheat Oven to 350. After marinating, take flank steak out of bag, and lay flat layering garlic, salt, chopped onion, bread crumbs, spinach and feta cheese. Roll steaks up length wise and secure with toothpicks. Place in a shallow glass baking dish. Place remaining marinade in dish and bake for one hour or until roll is at least 145 degrees F in the center. Let stand for 5 minutes to set then slice steak into 1 inch slices and serve.

Festive Tossed Salad

Ingredients

Salad:
1 C Swiss Cheese (cut into small pieces)
1 Medium Apple- cubed.
1 Medium Pear- cored and cubed.
1/4 C Cranberries
1 head green leaf lettuce-washed and cut into small pieces

Candied Pecans:
1/2-3-4 C Pecans-chopped
1/4 C Sugar

Dressing:
1/2 C Sugar
1/3 C Apple Cider Vinegar
2 TBS Lemon Juice
2 TBS finely chopped onion
1/2 tsp Salt
2/3 C Veg. Oil
2-3 tsp Poppy Seeds

Whisk All ingredients together for dressing, it can be saved for a few days. Chop pecans and place sugar in small skillet and heat on Medium heat until sugar turns clear. Remove skillet from heat and place nuts in the skillet, stir nuts until they're completely covered by sugar. Let cool on plate, after cooled, chop lightly. Combine all ingredients for salad, dressing, toss and serve cold.