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Recipe Rhubarb Delight

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					Recipe: Rhubarb Delight
From: Peg Kruger


Ingredients:

1-White or Yellow Jiffy Cake Mix
1-3 oz. box of Jell-O (peach or strawberry)
3 cups of diced raw rhubarb
1 cup of water
1/2 cup of oil
1 8x8 pan


Directions:

Put diced rhubarb into an ungreased pan. Sprinkle dry Jiffy cake over rhubarb.
Sprinkle dry Jell-O over that. Carefully pour the water over all of this. Carefully
pour oil on top. Do NOT stir! Bake at 350 degrees until brown and bubbly (usually
30-40 minutes). May be served warm with vanilla ice cream, or cold with or
without ice cream. This is one of the first things I made as a young married person,
and it is still requested by family members!
Recipe: Seven-up Cake
It’s a heart clogger but totally delicious!

From: Wanza Davis

Ingredients:

Three (3) sticks of butter
Three (3) cups of sugar
Three (3) cups of flour
Five (5) eggs
3/4 cup of seven up
Two (2) Tablespoons of pure lemon extract


Directions:
In large bowl, mix soft butter and sugar together until light and fluffy. Add eggs,
one at a time, mixing well. Add flour and mix well. Mix in seven up and lemon
extract. Pour all ingredients in a well-greased, floured, jumbo fluted bundt pan.
Bake for 1 and 1/4 hours at 325 degrees, making sure the middle is firm. Allow
cake to cool before removing from pan.

OPTIONAL - I make a thick glaze of powered sugar and lemon juice to dribble
over or just sprinkle powered sugar over cake.

ENJOY!
Recipe: Overnight French Toast
From: Nichole Heyen

Ingredients:
4 tablespoons butter, room temperature
1 loaf of Kings Hawaiian Bread
6 eggs
1 1/2 cups milk
1/4-cup sugar
1/4-cup French vanilla creamer
2 tablespoons maple syrup
1-teaspoon vanilla
1/2-teaspoon salt
Confectioners’ sugar and cinnamon

Directions:
Spread butter over bottom of large baking pan with 1-inch-high sides. Arrange
bread slices in the pan. Combine eggs, milk, sugar, syrup, vanilla and salt in large
bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to
coat evenly. Pour non-fat French vanilla creamer over the top. Cover with plastic
wrap and refrigerate overnight.

Preheat oven to 400°. Bake French bread 10 minutes. Turn bread over and continue
baking just until golden brown, about 5 to 6 minutes longer. Transfer cooked
French toast to plates and sprinkle with confectioners' sugar and cinnamon.
Serve hot, with maple syrup.
Recipe: Gingerbread and
Sauce

From: Kristine Gates
This recipe came from my grandmother!


Ingredients and Directions:

Gingerbread
In a medium bowl mix together:
¾ cup sugar
¼ cup sorghum (I use light molasses)
¼ cup shortening

Dissolve 1 tsp baking soda in ½ cup boiling water. Add to above mixture.

Add:
1¼ cups flour
½ tsp cinnamon
½ tsp ginger
Dash of nutmeg

Add 1 egg and mix.

Bake in a 6 ½ x 11 greased pan for 25 minutes at 350°.

Sauce:
In a medium sauce pan add:
½ cup butter
½ cup cream
1-cup sugar

Cook for 5 minutes- watch it so it doesn’t boil over! Remove from heat and add 1
tsp vanilla
Recipe: Peanut Butter Bars

From: Gary Van Der Slik

Ingredients:

1/3 lb graham crackers
1-cup smooth peanut butter
1 lb powdered sugar
1/2 lb butter, softened
2 cups semi-sweet chocolate chips

Sugar in the Raw is NOT a substitute for powdered sugar, and any attempt at
trying to fit that ingredient into the recipe may be disastrous and quite possibly
criminal.

Directions:

Break up the graham crackers into a bowl. Mix graham crackers, peanut butter,
powdered sugar and butter. Generally, mixing by hand, while grossly messy, is the
easiest method for ingredient dispersion. Of course, the whole hand-washing,
good hygiene tip should be mentioned at this point-- wash your hands first. Spread
the concoction into a 9x13 pan. Melt the chocolate chips and spread evenly over
the top of the peanut butter mixture. “Chill” in the refrigerator until the chocolate
is fairly solid.

Caution:

This recipe may lead to stoppage of arteries and a general enlarging of the
midsection. Eating just one bar requires immense will power and occasionally a
lock on the refrigerator. In the event of this desert being used at a social event,
simply double the ingredients and make a separate batch for yourself.
Recipe: Happy Husband
From: Pam Rotherham


Ingredients:

Start with 1 willing wife, add:

1 well formed sense of humor
2 listening ears
1 truckload of patience
2 welcoming arms
1 backbone (as needed)


Directions:

Mix well and add mutual respect, faith, hope, love, and constant communication.
Remove in-laws, whenever possible. Sprinkle in memories about how you met
and why you fell in love. Stir constantly over high heat for 60 years, or more.
Enjoy with appreciation. Best when served warm!
Recipe: 7-up Pound Cake
From: Darius


Ingredients:

3 cups sugar
3 cups flour
3 sticks of butter
5 eggs
2 T Of lemon flavor
3/4 cup of 7-up soda


Directions:

Blend sugar and butter together in bowl.
Add one egg at a time.
Add flour and mix.
Add lemon flavor + 7-up soda.
Flour the cake pan (use a bundt cake pan so it will not stick).
Pour cake batter into pan.
Preheat oven at 325˚.
Place cake in oven for 60 min. or until brown on top.
Let cool.
Take out of pan.
Now eat!
Recipe: Banana on a Stick
From: Anna K.


Ingredients:

Banana,
Melted Chocolate
Stick
Some type of cookies


Directions: First, you would get a banana. Second, you would get a stick and put
it in the banana. Third, you dip the banana in the chocolate. Fourth, you would get
any type of cookies, crush, and put it on the chocolate. Fifth, you would eat a
wonderful dessert.
Recipe: Peanut-Butter Chews
From: Meghan B.


Ingredients:

1 Cup: white Granulated sugar
1 Cup: Light Corn Syrup
1 Cup: Peanut Butter
5 Cup: Corn Flakes (or Total or Bran Flakes, whichever one you have)

Directions:

In a large saucepan, combine sugar and corn syrup.
Cook over low heat until sugar is dissolved. Stirring constantly. Continue to
simmer until The mixture begins to bubble. When you see the first bubble (or two),
remove from heat and stir in peanut butter. Quickly add corn flakes and stir until
combined.

Note: Mixture will be sticky and a little hard to mix.

Pour mixture onto very lightly buttered cookie sheet and then let cool. Cut or
break into pieces.

Enjoy these special treats. They are scrumptious!
Recipe: Mediterranean-Style
Chicken
From: Zach C.


Ingredients:

4 Boneless skinless chicken breast halves [1 lb.]
1 can [14 1/2 oz.] Italian-style diced tomatoes undrained
1/2 cup black olives. Chopped.
1 tbsp. lemon zest
1 cup finely shredded Italian five-cheese blend


Directions:

Heat large nonstick skillet on medium-high heat. Add chicken; cover, cook 5 to 10
minutes (On each side of the chicken). Then, remove the chicken from skillet.
Next, add the tomatoes, olives, and lemon zest to skillet. Cook 4 to 5 minutes, stir
often. Last, return the chicken to the skillet cook until hot then top with cheese and
serve.
 Recipe: Mac-N-Cheese
 From: Devin C.


 Ingredients:

 12 oz. pkg. of medium sized Rigatoni Pasta
 1/2 lb. of Velveeta cheese (cubed)
 3 T. butter
 2 T. flour
 1/4 tsp. salt
 1/8 tsp. Paprika
 1 1/2 c. Milk


 Directions:

1. Prepare Rigatoni using package instructions.

2. Drain and set aside.


3. In a large saucepan on medium heat melt butter and add flour, stirring constantly.
   Mixture should thicken.

4. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly
   until the sauce thickens but yet is smooth. The cheese sauce should resemble an
   extra thick cream. If mixture is to thick, a little more milk may be added.

5. Pour the drained pasta in the sauce and gently stir well.

6.When pasta is completely coated with sauce it is ready to serve.
Recipe: Zucchini Pineapple
Cake
From: Helena C.


Ingredients:

3 Cups flour
2 tsp. baking soda
2 Cups sugar
1 tsp. cinnamon
1/2 tsp. salt
3 beaten eggs
1/2 Cup coconut
1 Cup nuts
1 1/2 Cups vegetable oil
1 small can crushed pineapple
2 Cups ground zucchini
2 tsp vanilla

Directions:
                                            Then, mix together,
Sift Together the,                          Eggs
Flour                                       Coconut
Soda                                        Nuts
Sugar                                       Veggie oil
Cinnamon                                    Pineapple
Salt                                        Zucchini
                                            Vanilla

Then, add sifted dry ingredients. Bake in a greased and floured 9 by 13 by 2-inch
cake pan at 350º for 1 hour. Cool.
Recipe: Pink Lemonade
From: David P.


Ingredients:

1 punch bowl
2 packs of pink lemonade Kool-Aid
1 ½ cups Sugar
2 to 3 lemons
2 liter of Sprite.


Directions:

The first thing you do is make the Kool-Aid. Get the punch bowl. Then you put 1
1/2 cups of sugar in. Next, you put the packs of Kool-Aid in. Then you put water
in the bowl and you fill it to about half way. Stir for 2 minutes. Then you fill it the
rest of the way with sprite. Next, cut up the lemons so you have 10 lemon wedges.
Put them in the bowl. Finally, put in ice. Now, you can drink it.
Recipe: Sweet Potato Pie
From: Lakia D.


Ingredients:

1 pound and 3 ozs. Sweet potatoes, peeled and cubed
1 1/4 C. of plain sugar
3/4 C. dark sugar
1/2 tsp. of cinnamon
1/4 tsp. of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 C. chopped pecans, toasted
1 tsp. maple syrup
Special equipment: steamer basket


Directions:

Put cubed potatoes into steamer basket and place steamer basket into large pot of
simmering water that is no closer than 2 inches from the bottom of the basket.
Allow to steam for 20 mins. or until the potatoes are fork tender. Mash with potato
masher and set aside. Preheat the oven to 350ºF. Place sweet potatoes in the bowl
of a stand mixer and beat with the paddle attachment. Add yolks, brown sugar,
cinnamon, nutmeg, and salt, to taste, and heat until well combined. Pour this batter
into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle
with maple syrup. Bake for 50 to 55 minutes or until the custard reaches 165 to
180º. Remove from oven and cool. Keep refrigerated after cooling. ENJOY!
Recipe: Lemon bars
From: Raven


Ingredients:

1 cup of unsalted butter,
1/2 cup of confectioner’s sugar,
2 cups of all-purpose flour,
1/2-teaspoon salt,
4 eggs well beaten,
2 cups granulated sugar,
5 T lemon juice,
2 T grated lemon rind
Confectioner’s sugar


Directions:

Preheat oven to 300˚.
In a large bowl, cream together butter and confectioner’s sugar; then blend in flour
and salt. Press mixture down in buttered 9x13 pan. Bake for 20 min. While crust is
baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and
rind. Pour over crust. Raise temperature to 350º and bake for an additional 15-20
minutes. Remove from oven and let cool. When cooled, sprinkle top with
additional confectioners sugar. Cut into rectangles.

Yield:
24 bars
Recipe: Beef Jerky




From: Kaylee D.


Ingredients:

3-4 pound Lean Roast
1 cup Worcestershire Sauce
1 cup Soy Sauce
½ cup Liquid Smoke
Hot Sauce to taste
Pepper to taste
Garlic to taste


Directions:

Cook 3-4 pound of any lean roast.
Have sliced into jerky.
Marinate over night (or 24 hours) in above marinade.
Then Dehydrate until dry, rotating trays
Eat when ready.
ENJOY!
Recipe: Banana Muffins
From: Adam H.


Ingredients:

In a medium bowl mix:
1 1/2 cups of flour
1 1/4 teaspoon baking powder
1/2 baking soda
1/2-teaspoon cinnamon
1/8 teaspoon salt
2 egg whites
1 cup mashed banana


Directions:

In large bowl mix everything together. Stir flour mixture into banana mixture.
Pour into muffin cups and bake at 350 degrees for 15 min until done.
Recipe: Chocolate Fudge-
Peanut Butter Balls
From: Jonathan D.


Ingredients:

2 cups of milk chocolate chips
1/4-cup half-and-half
1/3 cup of creamy peanut butter
1/3 cup of chopped peanuts


Directions:

1. Melt chips with half-and-half in medium heavy saucepan over low heat, stirring
occasionally. Whisk in peanut butter until blended. Refrigerate until mixture is
firm enough to shape into balls but still soft, (about 30 minutes, stirring
occasionally.)

2. Spread peanuts on waxed paper. Shape scant tablespoonfuls peanut butter
mixture into 1-inch balls. Roll balls in peanuts, store in refrigerator. Makes about
32 balls.
Recipe: Banana Pudding
From: Patricia K.

Ingredients:

2 whole bananas sliced up
1\2 to 1 cup of milk
1 tsp. of sugar
4 vanilla wafers


Directions:

Take the two bananas and slice them up into a bowl. Then take the 1\2 of milk and
pour it into the bowl. Next put in 1 tsp. of sugar. After that stir them good and put
in the microwave for about 55 sec. Then, take out and stir really well again.
Make sure you mash up the bananas really good. Last, add the vanilla wafers that
are broken up. Make sure you put it in the refrigerator about 20 min. and then it is
all ready to eat.
Recipe: Cheesecake
From: Molly L.


Ingredients:

One Graham cracker crust
One pack of cream cheese
One cup of sugar
One pack of cool whip


Directions:

Mix Cream Cheese, sugar, and cool whip together in a bowl big enough for all
ingredients. Pour into Graham Cracker Crust. Refrigerate for several hours or
until it is firm. You can experiment with different ingredients. But now you can
eat it up!!
Recipe: Bird Poop
From: Na-Ja D.


Ingredients:

24 cups of your own crunchy cereal.
14 Cups of rice crispy cereal.
10 Cups of skinny pretzels (you may need to break them in half if they are long).
5 Bags of white chocolate chips.
12 Cups of mini marshmallows.
Wax paper.


Directions:
First, you pour your own crunchy cereal into a medium size bowl. Then, you put
the marshmallows, the rice crispy cereal, and at least 2 bags of white chocolate
chips should go into the bowl. Next, you’ll put all of this in the microwave for at
least 30 to 40 seconds. After it’s done, then you will mix all your ingredients, and
then you have your famous Bird poop!
Recipe: Brownie Delight
From: Nick D.


Ingredients:

Family size chocolate brownie mix
Small box instant white chocolate pudding mix
3 cups milk
1 small container cool whip
Heath bar
Footed trifle bowl


Directions:

Make brownie mix according to box directions in 13x 9 pan. Cool completely. In
bowl, take 2 pudding mixes + milk. Mix until thick. Fold in cool whip. Take a
clear bowl. Cut up half the brownies into bite size pieces and put in bottom of
bowl. Pour 1/2 of pudding mixture on top. Repeat with the rest. Chop up heath bar
and put on top.
Recipe: 21 Marbled Chocolate
Cupcakes
From: Joseph


Ingredients:

3/4-cup soft margarine
3/4-cup superfine sugar
3 eggs
1 1/4 cups self rising white flour
2 tbsp milk
2 oz/55g semisweet chocolate (melted)


Directions:

Preheat the oven to 350˚F/180ºC. Put 21 paper baking cases in a muffin pan, or put
21 double layer paper cases on a baking sheet.

Put the margarine, sugar, eggs, flour, and milk in a large bowl and, using an
electric hand whisk, beat together until just smooth.

Divide the batter between 2 bowls. Add the melted chocolate to one bowl and stir
together until well mixed. Using a teaspoon, and alternating the chocolate batter
with the plain batter, put four half-teaspoons into each paper case.

Bake the cupcakes in the preheated oven for 20 minutes or until well risen and
springy to the touch. Transfer to a wire rack and let cool.
Recipe: Peanut Butter Fudge
From: Zak T.


Ingredients:

3 cups or sugar
1 1/2 sticks of butter
One small can [5oz] of evaporated milk
1 jar [7oz] marshmallow crème
1 tsp. vanilla
1 package of peanut butter chips


Directions:

Place sugar, butter, and evaporated milk in a large saucepan. Bring to full rolling
boil on medium heat, stirring constantly. Boil 5 min., stirring. Remove from heat.

Add peanut butter chips and marshmallow crème (stir until completely melted.)
Add vanilla and mix well.

Pour into sprayed pan. Spread to form an even layer. Let stand at least 4 hours, or
until cooled. Cut into squares and store in a tightly covered container.

Makes 3 pounds or forty servings, about two squares.
Recipe: Milk Chocolate Cake Or
Milk Chocolate Cupcakes
From: Destinee W.


Ingredients:

1 1/4 Cups Of Water
1/3 Cup Of Vegetable Oil
3 Eggs
Cake Mix/Milk Chocolate Cake
Paper Baking Cups
Cup Cake Pan
Toothpick

Directions:

First, preheat oven to 350ºF for shiny metal, or glass pan or 375ºF for dark or non-
stick pan. Grease bottom of pan or{use paper-baking cups for cupcakes}.

Next beat cake mix, water, oil, and eggs in large bowl, turn beater on low speed for
30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally.
Pour into pan or cupcake holders. Insert a toothpick in the center of cake to check
to see if the cake is finished.

Last, bake until cake or cupcakes are finished or until tooth pick inserted in center
comes out clean. Cool 10 minutes before removing from pan or cupcake pan. Cool
completely before frosting.
Recipe: Tea Cake Kisses
From: Colleen A.


Ingredients:

1 C. of butter or margarine
1/2 C. of powdered sugar
1 tsp. of Vanilla
2 C. of flour
1 C. of walnuts, chopped fine
1 {5 1/8 oz.} package of Hershey’s chocolate kisses.


Directions:

In a large bowl, soften the butter or margarine using a mixer set at medium speed.
Add powdered sugar and vanilla; beat well until light and fluffy.
Fold in flour and finely chopped walnuts and beat until mixed well.
Shape approximately 1 Tbl. Dough around each kiss so that it forms a ball with the
kiss inside.

Place on the ungreased cookie sheet, and bake 10-12 min. at 375º F.
Roll warm cookies in powdered sugar on a plate.
ENJOY!
Recipe: Pudding Chocolate Chip
Cookies

From: Jeffrey B.


Ingredients:

4 1/2 cps. Flour
2 tsp. baking soda
2 cps. Butter, softened
1 1/2 cp. packed brown sugar
1/2 cp. white sugar
2 [3.4 oz] packages instant vanilla pudding mix
4 eggs
2 tsp. vanilla extract
4 cps chocolate chips


Directions:

Preheat oven to 350º. Mix together flour and baking soda, set aside. In a large
bowl, cream the butter, brown sugar and white sugar. Beat in pudding mix until
blended. Stir in eggs and vanilla. Blend in flour mixture. Finally, stir in chocolate
chips. Drop cookies onto greased cookie sheet. Bake for 10-12 minutes. It makes
72 servings.
Recipe: Greek Chicken Sandwich
From: Johnathen B.


Ingredients:

1 pound of Boneless Skinless chicken breast diced.
1/4 tsp. of Garlic powder
1 tsp. of olive oil
1/2 cup of Caesar salad dressing
1/2 cup of crumbled feta cheese
1/4 cup of sliced ripe olives ‘’Black Olives’’
4 French or Italian sandwich rolls (Split)
4 Lettuce leaves
4 Tomatoes (Sliced)
8 Red onions (Sliced)


Directions:

In a Large skillet cook chicken & garlic powder in oil over Med. heat until
chicken juices run clear. Stir in salad dressing, feta cheese, & olives Cook & stir
until heated through. Serve on rolls with lettuce, tomatoes, & red onion slices.
(YIELD 4 SERVING)
Recipe: GRANDMA’S BEST
BROWNIES
From: Alec B.


Ingredients:

1/4 tablespoon Butter, divided
4 oz. unsweetened chocolate, chopped
1 1/2 C. granulated sugar
2 1/4 tsp. vanilla extract, divided
2 large eggs
1 C. flour
1/4 C. Chopped walnuts (optional)
2 1/4 C. confectioners’ sugar
1/2 unsweetened cocoa powder
3/4 tbl. Milk


Directions:

1) Preheat oven to 400ºF. Grease 8-in Square baking pan.

2) In large heavy saucepan over low heat, melt 8 tbl. Butter and chocolate, stirring
constantly. Remove from heat and stir in granulated sugar, 2 tsp vanilla and eggs,
one at a time. Blend in flour, and walnuts.

3) Spread in pan and bake until brownies just start to pull from sides of pan, 18-20
minutes.

4) To prepare frosting: in medium bowl with electric mixer, beat remaining butter
and vanilla until creamy. At low speed, gradually add confectioners’ sugar and
cocoa, alternating with milk, beating well after each addition until frosting is
smooth and fluffy. Frost brownies when removed from oven by gently spreading
on. Cut into 16 squares.
Recipe: Apple pie by Grandma
Ople
From: James


Ingredients:

1 recipe pastry for a 9-inch double crust pie 1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup of water
1/2 cup of white sugar
1/2 cup packed brown sugar
8 Granny smith apples-peeled, cored and sliced


Directions:

Preheat oven to 425 degrees F. melt the butter in a saucepan. Stir in flour to form a
paste. Add water, white sugar and brown sugar, and bring to a boil, reduce
temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly cover with a
latticework of crust. Gently pour the sugar and butter liquid over the crust. Pour
slowly so it does not run off.

Bake 15 minutes in preheated oven. Reduce the temperature to 350 degrees F.
Continue baking for 35 to 45 minutes until apples are soft.
Recipe: Cherry Chiffon
From: Dalton C.


Ingredients:

1 [21-Oz] Can cherry pie filling.
1 [1-Oz] Can sweetened condensed milk.
1 [8-Oz] Cool whip thawed.
1 [15-Oz] Can crushed of chunk pineapple drained.
1c. Miniature marshmallows.
1 Pie shell.


Directions:

Mix all the ingredients and then put them in the pie shell. Place it in the refrigerator
until set up.
Recipe: Spinach Dip
From: Stephen D.


Ingredients:

1 box (9 oz.) frozen chopped spinach, thawed
1-cup mayonnaise
1-cup sour cream
1 package (1/4 oz.) Vegetable soup and recipe mix
1 can (8 oz.) water chestnuts, drained and chopped
1 medium green onion, chopped (1 Tbl. or more)
1 round uncut loaf bread (about 1 lb), if desired sourdough bread


Directions:

 1.) Squeeze thawed spinach and drain: spread on paper towels and pat dry. In large
bowl, stir spinach, mayonnaise, sour cream, soup mix (dry), water chestnuts and
green onion until well mixed. Cover and refrigerate at least 4 hours to blend flavors
and soften soup mix.

 2.) Cut 1-2 inch slice off top of bread loaf; hollow out loaf, leaving 1/2 to 1 inch
shell of bread side and bottom. Reserve scooped out of bread and top to loaf; cut or
tear into bite size pieces to use for dipping. Spoon spinach dip into hollowed out
loaf. Arrange bread pieces around loaf.
Recipe: Lemon Lush

From: Alyssa F.


Ingredients:

1 stick butter/margarine
1 c. flour
1/2. c. Nuts
1 c. powdered sugar
1-8 0z package cream cheese
1 large container cool whip
2 package-instant lemon jell-o pudding
3 c. milk


Directions:

Mix flour & butter; add nuts press into 9-x13 pan. Beat together powdered sugar,
cream cheese & 1 cup cool whip until smooth. Bake the crust 15 min. at 350
degrees. Then, mix lemon instant pudding and milk until thick and spread over
cheese mixture. Then spread the lemon mix over the cool crust. Top with the rest
of cool whip, and then put in the refrigerator.
Recipe: Peanut Butter Cookies
From: Caleb G.


Ingredients:

1 can sweetened condensed milk
2 C. biscuit mix
Granulated sugar
1 tsp. salt
1 tsp. vanilla


Directions:

Mix milk and peanut butter. Add biscuit mix and vanilla. Make balls and roll in
sugar. Bake at 370º for 6 to 8 minutes and then check them. Bake until done, and
there you have your Peanut Butter Cookies. Yum! Yum!
Recipe: Chocolate, Chocolate
Chip Cookies
From: Aaliyah H.


Ingredients:

1/2 tsp of flour,
1/4 of sugar,
3 eggs,
1/2 cup of milk,
Chocolate chunk chips,
Hershey chocolate bar,
1/8 cup of virgin oil,
A mixer bowl,
1 dash of cinnamon


Directions:

Pre heat the oven at 350º. Crack the eggs and put them in the mixer bowl. Next
you pour the flour and sugar into the bowl and stir with the stir spoon. You should
be able to add the cinnamon in and stir more. Add the chocolate chunks and bits of
the Hershey bar. Pour the virgin oil into the bowl along with milk and stir. Then
you stir more and then pour it on to the cookie tray and put it in the oven for 15
mins.
After the 15 mins. Wait! You should be able to enjoy the delicious chocolate,
chocolate chip cookies!!!!!!!!!!:):):):):):):).
Recipe: Spice Cake
From: Brian H.


Ingredients:

1 1/2 cups of sugar
1/4 tsp. of ginger
1/2 cup of oil
2 eggs
1 cup of milk
1 tsp. of cider vinegar
2 cups of flour
1 tsp. of baking soda
1 tsp. baking powder
3/4 tsp of vanilla.


Directions:

Mix Sugar, Ginger, Oil, eggs & soured milk, and mix together. Sift together flour
Cinnamon, Cloves, baking powder all together. Mix all together now adding your
3/4 tsp. of vanilla bake at 350º for 25 min. or so. Poke with toothpick and will be
clean when done.
Recipe: Sweet-n -Sour
Meatball Simmer
From: Stefan H.


Ingredients:

12 oz [3/4 of 16 oz pkg] frozen prepared meatballs
1 pkg (16 oz.) frozen stir-fry vegetables [sliced green, red and yellow peppers and
white onions]
1/4 cup apricot jam
1/4 cup Catalina dressing
2 Tbsp. soy sauce


Directions:

Combine all ingredients in skillet.
Cook on medium-high heat 10 min. or until meatballs and vegetables are heated
through, stirring occasionally.
Serve over hot cooked rice or pasta, if desired.
Makes 4 servings, 1 cup each.
Jazz it up for extra flavor, add 1/2 tsp. each ground ginger and garlic powder to the
to the sauce while cooking.
Recipe: Humming Bird Cake
From: Destiny L.


Ingredients:

Beat together.
3 Eggs beaten.
1 1/2 c. Oil (1 1/4 is better)
1 1/2 tsp. vanilla
1 (8 oz) can crushed pineapple
2 cups mashed bananas (about 3 med size)

Sift together.
3 cups flour
2 cups sugar
1 tsp. Baking soda
1 tsp. salt
1 tsp. cinnamon
Add: 1 cup chopped nuts


Directions:

Pour into a greased and floured 10” tube or Bunt pan.

Oven temp: 350º degrees
Time: 1 hr to 75 minutes or till cake is golden brown and toothpick comes out
clean. Cool on rack for 15 minutes before removing from pan.

Sprinkle with powdered sugar or fill and frost with cream cheese and walnut
filling.
Recipe: Herb-Seasoned Pork Roast
From: Coady S.


Ingredients:

1 tsp. Fennel
2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Dried Oregano
1/2 tsp. Crushed Bay Leaves
1/8 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
2 tsp. Chopped Fresh Parsley
1 tsp. Minced Onion
1 Garlic Clove, crushed or 1/4 tsp. Garlic Powder
1 Pork Shoulder Roast (6 to 8 pounds)


Directions:

Combine all spices and herbs. Make slits 1/2 in. deep with 1 in. intervals in roast;
rub herb mixture into slits over roast surface. Place roast in a covered pan; add 2
in. of water. Insert meat thermometer in center of roast. Bake at 350º for 1-1/2 to
2 hours or until the thermometer registers 160º.
Recipe: CHEESY FISH FILLETS WITH
SPINACH
From: Michael T.


Ingredients:

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-teaspoon instant chicken bouillon granules
Dash ground nutmeg
Dash cayenne pepper
Dash white pepper
1-cup milk
2/3 cup shredded Swiss or cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 tablespoon lemon juice
1 pound fish fillets, cut into serving-size pieces
½ teaspoon salt
2 tablespoons grated Parmesan cheese paprika


Directions:

Melt butter in a saucepan over low heat stir in the flour, bouillon, nutmeg, cayenne
and white pepper. Cook over low heat, stirring constantly, until mixture is well
mixed. Bring to a boil and cook, stirring constantly, for 1 minute. Add cheese
cook and stir just until it melts. Remove from the heat and set aside. Place spinach
in an un-greased 12-in. 8in.x 2-in. or 8-in. Square baking dish. Sprinkle with lemon
juice. Arrange fish over spinach; sprinkle with salt. Spread sauce on top. Bake,
uncovered at 350º until fish flakes easily with a fork, about 20 minutes. Sprinkle
with Parmesan cheese and paprika return to the oven for 5 minutes. Yield 4
servings.
Recipe: Velveeta Spicy
Cheeseburger Dip
From: Elijah W.


Ingredients:

1 lb. [16 oz.] Velveeta Prepared cheese product, cut into 1/2-inch cubes
1 can [10 oz] Rotel Diced Tomatoes and Green Chilies
1 C. shredded Mozzarella cheese
1/2 lb. ground beef cooked, drained
½ C. sliced green onions


Directions:

Mix all ingredients except onions in large microwaveable bowl.
Microwave on HIGH 5 min. or until Velveeta cheese is completely melted stirring
after 3 min. Stir in onions.
Serving suggestion: serve with crackers and assorted cut-up fresh vegetables.
Recipe: Italian Beef

From: Dalton B.


Ingredients:

3 lb. beef
3 pack of zesty Italian seasoning (Dry)
Pepper
Salt
Peppers (Ex. green, red, or yellow peppers)
Buns


Directions:

Place the roast in slow cooker.
Spread seasoning over meat.
(Optional) Pinch of salt, pinch of pepper.
Cook on warm to low for 24 hours as meat cooks.
Break it up 2 hours before serving, add peppers.
Serve on buns.
Recipe: Snicker Doodles

From: Grace C.


Ingredients:

2 eggs
1 cup of shortening
1 1/2 Cups of sugar
2 2/3 Cups of flour
1 teaspoon of cream of Tatar
1-teaspoon baking soda
1/2 teaspoon of salt
1 teaspoon of cinnamon
2 teaspoons of sugar


Directions:

Mix together the 2 eggs, cup of shortening, and 1 1/2 cups of sugar.
Sift together the 2 2/3 cups of flour, teaspoon of cream of tartar, teaspoon of
baking soda, and 1/2 teaspoon of salt. Then mix and roll into balls. Mix the sugar
and cinnamon together on a hard surface. Roll balls into the cinnamon and sugar.
DO NOT FLATTEN BALLS! Bake the balls 8-10 minutes at 350 degrees.

Now you have snicker doodles! Hooray!
Recipe: Barbeque Diggity Dog
From: Baylee C.


Ingredients:

1 Jumbo Hot Dog
1 Normal sized onion
1 container of your favorite kind of Barbeque Sauce
1 bag of shredded cheese
1 Hot Dog bun


Directions:

Get a plate and put the Hot Dog on it.
Cut a slit in the hot dog from end to end, but only half way through the Hot Dog.
Pour the Barbeque in the slit from end to end.
Dice the onion.
Put the onion in the slit on top of the Barbeque.
Sprinkle the shredded cheese on top of the Hot Dog.
Put it in the microwave for 45 seconds.
Recipe: Sweet Potato Pie

From: Ebony C


Ingredients:

4 large sweet potatoes
1 stick of butter
4 large eggs
Baking powder
Nutmeg
Ground cinnamon
Vanilla flavor
Milk &sugar (not mixed together)
4-pie crusts

Directions:
Cut the sweet potatoes in half. Bake them in the oven for 45 minutes on 350º.
Remove them from the oven and peel away the skin. Put the skinless sweet
potatoes in a large bowl. Add 1 tbl of baking powder, 1 tbl of nutmeg, 1 tbl of
ground cinnamon, 1 tbl of vanilla flavor, 1 stick of butter, 4 large eggs, 1/4 cup of
milk, and 2 & 1/2 cups of sugar. Mix all of the ingredients together with a mixer.
Put 4 cups of the mix into each piecrust. Put the pies in the oven and bake for one
hour. Take them out and let them cool off. Enjoy!
Recipe: BROCCOLI
CASSEROLE
From: OTYANA

Ingredients:

*36 RITZ CRACKERS
*3/4-pound (12 OZ) VELVEETA CHEESE
*1/4-CUP (1/4 STICK) BUTTER OR MARGARINE
* 3 PKGS. OF (10 OZ EACH) BROCCOLI


Directions:

PREHEAT OVEN 350 DEGREES
MIX BROCCOLI, VELVEETA AND HALF OF CRUSHED CRACKERS
UNTIL WELL BLENDED

SPOON INTO 2-QUARTS BAKING DISH. MIX REMAINING CRUSHED
CRACKERS AND BUTTER. SPRINKLE OVER BROCCOLI MIXTURE.

BAKE 45 MINUTES OR UNTIL HEATED THROUGH. MAKES 12
SERVINGS/1/2 CUP EACH.


RITZ BROCCOLI CASSEROLE

10-MINUTES TO PREPARE
45-MINUTES TO BAKE
Recipe: Banana Sour Cream Cake
From: Pam Rotherham

Ingredients:

1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup PLANTERS Walnut Pieces, finely chopped

Directions:

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with
mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2
min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. or until toothpick inserted in center comes out clean. Cool cake
completely in pan on wire rack.

BEAT cream cheese and butter with mixer on medium until blended. Gradually
add sugar, beating well after each addition.

REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake
half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up.
Frost top and sides. Press nuts onto sides. Refrigerate leftover
Recipe: Dilly Veggie Pizza

From: Anonymous


Ingredients:

      1 tube (8 ounces) Refrigerated Crescent Dinner Rolls
      1-1/2 cups vegetable dill dip
      2 medium carrots, chopped
      1 cup finely chopped fresh broccoli
      1 cup chopped seeded tomatoes
      4 green onions, sliced
      1 can (2-1/4 ounces) sliced ripe olives, drained


Directions:

Unroll crescent dough into one long rectangle. Press onto the bottom of a greased
13-in. x 9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until
golden brown. Cool completely on a wire rack.
   Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and
olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.
Recipe: Bob’s Delight
From: Grant G.


Ingredients:

2 pkgs of instant tapioca
3 cups of water
1 can of mandarin oranges
1 pkg of dream whip or 1 tub of cool whip
1 pkg of orange Jell-O


Directions:

Bring tapioca and water to a boil.
Remove heat and add Jell-O. Let cool.

While cooking dice mandarin oranges. Make dream whip (cool whip).
Fold in oranges, and then add this to the tapioca mixture. Refrigerate.
Recipe: Sweet Potato Pie
From: Sabrina H.


Ingredients:

9 inch Pie Shell
2 large Sweet potatoes
1 1/2 cup of white sugar
1 tsp of vanilla extract
1/2 stick butter
1/2 tsp of nutmeg
2 eggs


Directions:

  Peel and cook potatoes until tender combine in a large mixing bowl and blend:
                                     potatoes
                                       Sugar
                                  Vanilla extract
                                      Butter
                                     Nutmeg
                                      2 eggs

Preheat oven to 375º.
Heat pie shell 5 to 8 minutes.
Pour ingredients in pie shell bake 50 minutes.
Ovens vary in temperature so check pie in 40 minutes.
When done remove from oven.
Let cool and Enjoy!
Recipe: Chicken Tetrazzini
From: Britney L.


Ingredients:

2 1/2 C. broken raw spaghetti
1/2 stick butter
3 Tbl. chopped onion
1-4 Oz. can sliced mushrooms with liquid
1-10 3/4 Oz. can of cream of mushroom or chicken
1-13 Oz. can evaporated milk
2 Tbl. chopped pimento
2 C. cooked, cubed boneless, skinless chicken breast
1/2 C. shredded sharp cheddar cheese
1/2-1 Tbl. salt
1/2 Tbl. celery salt
1/2 C. grated parmesan cheese


Directions:

Preheat oven: 325 degrees.
Cook, drain and rinse spaghetti.
Melt butter in skillet and sauté onion until transparent.
Add liquid from mushrooms and soup, evaporated milk, pimento, meat and
cheddar cheese, add seasonings.
Put cooked spaghetti in buttered or sprayed glass dish.
Pour sauce over top and sprinkle with Parmesan cheese.
May be prepared ahead of time and refrigerated until baking.
Recipe: Devil’s Food Cake
From: Gregory M.


Ingredients:

1/3 cup of water
1/2 cup of vegetable oil
3 large eggs
Bake at 350 degrees (325 degrees for dark or coated pans).


Directions:

Preheat oven to 350 degrees, for metal or glass pans, (325 degrees for dark or
coated pans).

Grease sides and bottom of each pan with shortening or oil spray. Flour lightly
(Use baking cups for cupcakes).

Blend dry mix, water, oil and eggs in large bowl at low speed until moistened.

Pour batter in pans and bake immediately.

Bake 35-38 min. Cake is done when toothpick in middle comes out clean.

Cool in pan on wire rack cools for 15 min.
Recipe: Oreo Cream Pie
From: Desiree M.


Ingredients:

Chocolate piecrust
Oreo Jell-O mix (comes in a box)
Milk


Directions:

First, either make your chocolate piecrust, or buy one from the store. Also, buy the
Oreo Jell-O mix. Beat the pudding mix into two cups of cold milk inside a bowl
with a wire whisk for 2 minutes. Next, pour the pudding mix into the piecrust.
Keep refrigerated until time to serve.

Total time: less than 10 minutes.

Serves: 2 to 4
Recipe: Deviled Eggs
From: Brett P.


Ingredients:

Six Eggs peeled and cut in half
2 Tbl. or more mayonnaise
1/2 tsp. salt
1 dash pepper
1/4 tsp. paprika
1 tsp. mustard


Directions:

Bring eggs just to boiling.
Turn water off and let sit for 15 minutes.
Drain eggs and put in cold water to stop cooking.
Combine mayonnaise with salt, pepper, paprika, and mustard to make the yolk.
Stuff eggs halves with yolk.
Recipe: Coffee And Cookie
Brownies
From: Pooja P.


Ingredients:

1 16.5 to 18-oz. Pkg. Refrigerated sugar cookie dough
1 eggs lightly beaten
1 19.5 oz. Pkg. Milk chocolate brownie mix
1/2 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate pieces


Directions:

Preheat oven to 350ºF. Press sugar cookie dough into bottom of a 13 X 9 X 2 inch
baking pan; set aside.

In a large bowl, combine the eggs, brownie mix, cooking oil, and coffee liqueur
until just combined. Spread batter over sugar cookie dough. Sprinkle with
chocolate pieces.


Bake for 40 min. or until edges are set. Cool in pan on a wire rack. To serve, cut
into bars. Makes 24 brownies.
Recipe: Coleslaw Salad
From: Katy P.


Ingredients:

1-head of cabbage
1-PKG. slivered almonds
1-PKG. chicken ramen noodles

Dressing:

1\2 C. of vegetable oil
3 Tbl. of sugar
2 Tbl. of tarragon vinegar
2 to 3 Tbl. of soy sauce
Ramen noodle chicken seasoning PKG.


Directions:

Cut up cabbage
Crush ramen noodles
Add dressing
Toast almonds lightly (put on when ready to serve)
For more flavor leave in the fridge over night
Recipe: Zucchini Brownies
From: Lindsy P.


Ingredients:

1/2 cup of Oleo
1/2 cup of oil
1 3/4 cups of sugar
2 eggs
1 tsp. baking soda
1 tsp. baking powder
4 tbl. Cocoa powder
1 tsp. of salt
2 1/2 cups of flour
1/2 cups of milk
1 tsp. of vinegar
2 cups of unpeeled grated zucchini
1 cup of semi-sweet chocolate chips


Directions:

Cream-1/2 cups of oleo and oil and 1 3/4 cups of sugar.

Add- 2 eggs, tsp. of baking soda, baking powder, salt, 4 tbl. of cocoa, 2 1/2 cups of
flour, 1/2 cup of milk and 1 tsp. of vinegar.

Mix well then add 2 cups of grated zucchini.

Preheat oven on 350º.

Pour into greased 13x9 pan - sprinkle top with 1/2 cup of sugar and 1 cup of semi
sweet chocolate chips.

Bake for 35-45 min.
Recipe: Texas Sheet Cake
From: Tyler R.


Ingredients:

1 Stick of oleo
1/2 Cup of shortening
1 cup of water
4 Tbl. of cocoa powder
2 Cups of sugar
2 Cups of flour
1/2 Cup of buttermilk
1 tsp. of baking soda
2 Beaten eggs
1 tsp. of vanilla
1/4 tsp. of salt
1 Stick of oleo
4 Tbl. of cocoa powder
1/3 Cup of Sweet milk
1 Box of powdered sugar
1 Tsp. vanilla
1 Cup chopped pecans


Directions:

Bring following ingredients to a quick boil: 1 stick of oleo, 1/2 cup of shortening, 1
cup of water, and 4 Tbls. of cocoa powder. Add all at once: 2 cups of sugar and 2
cups of flour. Next, add 1 cup of buttermilk and mix in 1 tsp. of baking soda; add 2
beaten eggs; add 1 tsp. vanilla and 1/4 tsp. of salt. Grease a cookie sheet (18 x 15
x 1) pour in the batter and bake at 400 degrees for 20 minutes. Start icing 5
minutes before cake is finished baking. Bring the following to a rolling boil: 1 stick
of oleo, 4 Tbl. of cocoa powder, and 1/3 cup of sweet milk. Remove from fire add
1 box (1 pound) of powdered sugar; 1 tsp. vanilla; 1 cup of chopped pecans. Ice
while hot (just after you remove cake from oven).
Recipe: Saturday Specialty
Sunrise Pancakes
From: Isaac w.


Ingredients:

1 C. all-purpose flower
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
1/2 C. plain yogurt
1/2 C. water
2 Tbsp butter, or margarine, melted and cooled


Directions:

Melt and cool the butter or margarine. Combine dry ingredients in a large bowl.
Combine eggs, yogurt and water in a medium bowl. Whisk in butter. Pour liquid
ingredients, all at once, into dry ingredients; stir until moistened. Cook on a
preheated griddle, pour 1/4 C. batter circles. Spread into 5” circles. Cook for 2
min./flip over when lots of bubbles form.
Recipe: Creole Jambalaya
From: Krista W.


Ingredients:

3/4 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Chopped Green Pepper
2 Garlic Cloves Minced
2 Tablespoons Margarine
2 Cups Cubed Fully Cooked Ham
1 Can (28 Ounces) Low Sodium Tomatoes With Liquid Cut up
2/3 Cup Low-sodium Beef Broth
1 Cup uncooked long grain white rice
1 Cup water
1 Teaspoon sugar
1 Teaspoon dried thyme
1/2 Teaspoon chili powder
1/4 Teaspoon pepper
1-1/2 Pounds fresh or frozen uncooked shrimp, peeled and defined
1 Tablespoon chopped fresh parsley


Directions:

In a Dutch oven, sauté onion, celery, green pepper and garlic in margarine until
tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer
until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered
until the shrimp are cooked, about 7-10 minutes. Yield: 8 servings.
Recipe: Wyman’s Awesome
Cookie Drops

From: Sabrina W.


Ingredients:

1 package (20 oz.) chocolate crème filled sandwich cookies
1 package (8 oz) cream cheese (softened)
15 oz. white candy coating
12 oz. chocolate candy coating
Any color candy coating


Directions:

Place the cookies in a gallon size Ziploc bag, close the bag.
Roll or mash with a rolling pin until crushed.
In a mixing bowl, beat cream cheese and crushed cookies until blended.
Roll into 3/4 in. balls.
Cover and refrigerate for at least one hour.
In a saucepan over low heat, melt white candy coating, stirring until smooth.
Dip half of the balls until completely coated.
Melt chocolate candy coating and dip remaining balls. Place on wax paper until
hardened.
Melt any color candy coating and drizzle over bars.
Store in the refrigerator.
Recipe: Critter Crunch
From: Eric W


Ingredients:

3 Tbl brown sugar
3 Tbl reduced-calorie stick butter
1 tsp ground cinnamon
1 1/2 cups animal-shaped crackers
1 1/2 cups honey-flavored bear shaped graham crackers
1 1/2 cups crispy corn-rice cereal
1 cups tiny unsalted pretzels
1-cup bite sized whole-wheat cereal biscuits with raisins


Directions:

Combine sugar in a small bowl. Microwave at HIGH for 1 minute or until butter
melts and sugar dissolves; stir in cinnamon. Combine animal-shaped crackers and
next 5 ingredients in a 13x9x2 inch baking dish; drizzle with butter mixture tossing
to gently coat. Bake at 350º for 20 minutes, stirring occasionally. Cool
completely; store in an airtight container. Yield: 7 cups (serving size 1 cup.)

Preparation time 7 minutes
Cooking time 20 minutes
Recipe: Banana Bread
From: Emily S.


Ingredients:

1 cup of sugar
1/2 cup of butter
2 eggs
2 old bananas
3 Tbls. of sour milk
1 tsp. of baking soda
2 cups of flour
1 tsp. of baking powder


Directions:

Cream all of ingredients together except bananas. You should mix in the bananas
after you mash them. Bake at 325ºF for 1 hour.
Recipe: Buckeye Candy
From: Joli S.


Ingredients:

3 boxes of powdered sugar
2 pounds peanut butter
3 tbls. of vanilla
1-pound butter or margarine
2 12-ounce packages of chocolate chips
1/2 bar shredded paraffin


Directions:

Combine and knead sugar, peanut butter, and vanilla, mix should be dough like.
Roll into balls and refrigerate. Melt chocolate chips with paraffin. Dip dough balls
in melted chocolate, leave the tops uncovered. Leave out to dry.
Recipe: Puppy Chow
From: Ryleigh P.


Ingredients:

1 box Crispix cereal
12 Oz. bag chocolate chips
1/2 C. butter or margarine
1/2 C. peanut butter
2 C. powdered sugar


Directions:

Melt chocolate chips, butter, and peanut butter in a saucepan. Put whole box of
cereal in large mixing bowl. Pour mixture slowly over cereal until well coated.
Then pour-coated cereal into large paper bag with no holes and add powdered
sugar. Shake bag until thoroughly coated. Serve in clean dog bowl.
Recipe:   Light as a Feather Pancakes
From: Abigail P.


Ingredients:

1 cup of flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 large egg
1 cup of milk
2 tablespoons cooking oil
A splash of vanilla


Directions:

Put the flour, sugar, baking powder, baking soda, and salt in a bowl. Stir and save
until step 3.

In another bowl, crack the egg and whisk until yolk and whites are mixed. Add the
milk and oil. Stir until well mixed.


Add flour mixture to egg mix slowly. The batter should be somewhat lumpy. Add
vanilla.


Heat skillet to medium-high heat. Pour in 4 in. pancakes. Cook 2 min. on each side
Recipe: Cheese Potatoes
From: J.J. N.


Ingredients:

Three potatoes
1 cup of Parmesan
1 cup of mozzarella
Half of cup of bread crumbs


Directions:

Peel and chop potatoes.
Soak in water for 15 mins. and then drain.
Put in bowl and mix in the cheese.
Put in oven and start to bake for 25 min at 350.
Recipe: Cinnamon S’s
From: Marlie M.


Ingredients:

1/2 cup of butter
1/2 cup of sugar
1 3/8 cups of flour
1/2 tsp. of baking powder
1 tsp. of cinnamon
1 Tbl. of sugar


Directions:

 Cream butter and sugar. Add eggs. Beat until light. Stir in flour and baking
powder to make cookie dough. To shape, roll dough and divide it into 2-inch long
strips.
 Roll strips in a mixture of 1 tsp. cinnamon and 1 Tbl. sugar.
 Twist them into an “S” shape and place on cookie sheet. Repeat for all strips of
dough.
 Bake at 375º F until cookies are firm, but not browned
Recipe: Peanut Butter Cup
Cookies
From: Anna M.


Ingredients:

1 3/4 cups of all-purpose flour
1/2 tsp. of salt
1 tsp. of baking soda
1/2 cup softened butter
1/2 cup white sugar
½ cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 tsp. vanilla
2 Tbls. milk
40 miniature unwrapped peanut butter cups


Directions:

Preheat oven to 375 degrees.
Sift together the flour, salt, and baking soda. Set aside.
Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat
in the egg, vanilla, and milk. Add the flour mixture. Mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
 Bake in the oven at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each one.
Let them cool and carefully take out of the pan.
ENJOY!!!!!!!!!!!!!!!!!
Recipe #1: Double Chocolate
Malted Shake
From: Mady M.


Ingredients:

4 scoops of chocolate ice cream
1 cup of milk
3 tablespoons of chocolate syrup
3 tablespoons of malted milk powder

Directions:

In a blender, combine ice cream, milk, chocolate syrup, and malted powder. Blend
until mixture is smooth and frothy. Pour into two tall glasses.



Recipe #2: Great Grape Smoothie
From: Mady M.


Ingredients:

1/2 cup grape juice, chilled
1/4-cup plain low-fat yogurt
1 cup frozen, seedless, red grapes

Directions:

In a blender, combine grape juice, yogurt, and grapes. Blend until mixture is
smooth and frothy. Pour into one tall glass.
Recipe: Spanish rice
From: Raul


Ingredients:

2 Tbl olive oil (up to 1/4 cup)
1 onion chopped fine
1 garlic clove, minced
2 cups of med. or long-grain white rice
3 cups chicken stock (or vegetable stock, if vegetarian)
1 heaping Tsp of tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
pinch of oregano
1 Tsp salt


Directions:

In a large skillet, brown rice in olive oil on a high heat. Add onion and garlic. Cook
onion rice mixture, stirring frequently, about 4 minutes, or until onions softened.

In a separate saucepan, bring stock to a simmer. Add tomato sauce, oregano, and
salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25
minutes, depending on the type of rice and instructions on the rice package. Turn
off heat and let sit for 5 minutes.

Serves 4 to 6.
Recipe: Brownie Pudding Cakes
From: Lexie L.


Ingredients:

1/2-cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon unsweetened
1-teaspoon vanilla extract
1/4-cup low-fat milk
1-tablespoon vegetable oil

For the Topping:
3/4-cup strong hot coffee
1/4 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
Confectioners’ sugar for garnish


Directions:

Pre-heat oven to 350º
 Spray 4, 3 inch custard cups or ramekins with vegetable cooking spray
 In a medium bowl combine flour, sugar, and cocoa powder. Mix well.
 Stir in milk, oil and vanilla. Stir until smooth.
 Spoon batter into the prepared custard cups.
 In a new small bowl combine coffee, brown sugar, and cocoa powder. Stir until
smooth.
Pour topping evenly over the batter. DO NOT STIR!!!!!
 Bake until a toothpick comes out of the center clean. (About 20 minutes)
 Garnish with Confectioners’ sugar.
Recipe: Breakfast Casserole

From: Ryan H.


Ingredients:

1 package of croutons [flavors of your choice]
2 cups of grated cheddar cheese or Mexican cheese
4 eggs
2 cups of milk
1 lb. sausage, browned and drained [1 hot & 1 mild]
1 can of cream of mushroom soup


Directions:

Layer croutons on bottom of pan, cover with cheese and sausage. Beat eggs and
milk and pour over croutons and cheese. [This may be done the night before and
refrigerated]. Pour mushroom soup over the top and bake it in a 350-degree oven
for 55 to 60 minutes.

Double recipe if using a large 9 x 13 pan.
Recipe: Harry Truman’s Pie
From: Sam F.


Ingredients:

2 c. sugar
1/2 c. soft butter
3 eggs
3 tablespoons flour
1/2 tsp salt
1 c. buttermilk
Toasted pecans


Directions:

Beat 2 cups sugar and 1/2-cup soft butter until blended.
Beat in 3 eggs, 1 at a time (blend well after each).
Combine 3 tablespoons flour, 1/2-teaspoon salt (gradually add to butter mixture).
Beat in 1-cup buttermilk until fully blended.
Pour into unbaked crust.
Toast pecans at 350º (5-10 minutes) and then put them in.
Bake at 300º for 1 hour 15 minutes until set.
Recipe: Chocolate Cake
From: Aaron C.


Ingredients:

2 eggs
1/4 C. oil
1 1/4 C. water
1-box Devil’s Food cake mix
1-3.9 oz. box chocolate instant pudding
1/2 bag of chocolate chips


Directions:

In a big bowl whisk together:
2 eggs
1/4 C. oil
1 1/4 C. water

Add in:
1 box Devil’s Food cake mix
1 3.9 oz. box of chocolate instant pudding mix
1/2 bag of chocolate chips

Finally:
Mix well by hand
Pour into 9” x 13” pan
Bake at 350 degrees for 40 minutes.
Recipe: Creamy Seafood
Lasagna
From: Ethan C.


Ingredients:

9 lasagna noodles, uncooked                    1/4 teaspoons of pepper
1/4 cup of butter                              1 container ricotta cheese
1/2 cup of finely chopped onions               1/2 cup (grated) of Parmesan cheese
2 cloves of garlic, finely chopped             1 slightly beaten egg
1/4 cups of all-purpose flour                  1/4 cup, chopped, of fresh parsley
2 cups of half-and-half                        8 ounces of salad-style crabmeat,
1-cup chicken broth                            thawed, drained and chopped
1/2 cup of dry sherry                          4 ounces of salad-style shrimp,
1/4 teaspoons of salt                          thawed, drained and chopped

Directions:

Heat oven to 350 degrees F. Cook noodles as directed on package.
Meanwhile, in a 3-quart saucepan, melt the butter over low heat.
Cook onion and garlic in butter for 2-3 minutes, stirring occasionally, until onion is
crisp and tender. Stir in the flour; cook and stir until bubbly. Gradually stir in half-
and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil
and stir for one minute. After that, remove it from heat and set it aside. Drain the
noodles. In an ungreased 13x9-inch glass baking dish, spread 3/4 of the sauce. Top
that with 3 of the noodles. Spread half of the crabmeat and shrimp over the
noodles; spread with 3/4 of the sauce. Top that with 3 noodles. Sprinkle with 1 cup
of the mozzarella cheese; top that with 3 noodles. Finally sprinkle with the
remaining cheese.

Bake the dish for 40-45 minutes until cheese is a light-golden brown. Let this stand
for 15 minutes.
Recipe: Top Secret Ribs
From: Annah C.


Ingredients:

Water
Salt
Ribs
1/2 C. chili sauce
1/2 C. brown sugar
2 tsp. Worcester
1 tsp. cider vinegar
1/8 tsp. cayenne


Directions:

Put water and salt in large pot and bring to a boil.
Put ribs in pot and simmer 1 1/2 hours.
Drain and cool ribs.
For sauce, combine chili sauce, brown sugar, Worcester, and cayenne in a bowl.
Grill ribs to your liking. Add some sauce while grilling.
The ribs are now ready to be served.
Recipe: Grandma’s Homemade
Chicken salad
From: Jacob B.


Ingredients:

Chicken meat
Pickle relish or green stuffed olives
Salt and pepper
Mayo


Directions:

All ingredients are to be added equally, except for spices. Serve on crackers or
bread.

1st carve the chicken, if it isn’t already.

2nd add the pickle relish or green stuffed olives.

3rd put it in the food processor.

4th Put it in a bowl and add as much salt and pepper, as you like.

5th add mayo (in the equal amount of the other part of the dish).
Recipe: Italian Chicken Sandwiches
From: Kayla Morton




Ingredients:
Approximately 5 lbs. of boneless skinless chicken breasts
1 envelope of Good Seasons Italian Dressing
1 envelope of Good Seasons Garlic and Herb Dressing
1 16oz jar of Pepperoncini with the juice
Chicken stock (chicken broth is too salty)
Pepper

Directions:

MIX
Place the chicken in a crock-pot. Mix the pepperoncini juice with the Good
Seasons and pour over chicken in the crock-pot. Pour just enough chicken stock
over the chicken to cover it (not completely). Too much chicken stock will cause it
to be drenched instead of moist. Add pepper to taste.

COOK
Set crock-pot on high for the first two to three hours. . Then switch to low for
approximately two more hours. (It can cook on low all day if needed.)
Occasionally, pull at chicken and it will easily shred. Shred completely before
serving. If you like pepperoncini peppers add peppers when reducing temperature
otherwise they can be added shortly before serving (enough time to be warm).

SERVE
Serve in Hoagie rolls for a sandwich. Additional topping can be added to taste.
Recipe: Fruit Tarts
From: Ashleigh


Ingredients:

28 oz tub strawberry yogurt
2 cups whipped cream
Jiffy piecrust mix
1 box vanilla pudding
Fresh strawberries and blueberries
(Any kind of berry)



Directions:

       Make piecrust according to box; use a coffee cup to cut crust into
circles. Bake in cupcake tins (temperature according to box) until light golden
brown.

     Make pudding according to box. Mix pudding, yogurt, and whipped
cream. Add red food coloring. Spoon into pie cups.

Cut strawberries into pieces (sizes come in variety). Add blueberries and
strawberries to pie cups. Sprinkle with sugar (optional).
Recipe: Chocolate Wonder

From: Robbie A


Ingredients:

1 waffle bowl
1 bar of Twix ice cream
2 pieces of Hershey’s chocolate
2 Tsp. of chocolate syrup
1 cherry



Directions:

Get Twix bar and place it on a plate then cut even squares
And put in the waffle bowl next place the Hershey’s pieces on top of the Twix
squares put the chocolate syrup on it put the cherry on top and enjoy!!!
Recipe: Broccoli / Mushroom
Chowder
From: Joey A


Ingredients:

2 pounds of fresh broccoli
1/2 cup of water
1 cup of butter or margarine
1 cup of all-purpose flour
4 cups chicken broth
4 cups half-and half
8 ounces of fresh mushrooms-sliced
1-teaspoon salt optional
1/4 teaspoon of white-pepper
1/4 teaspoon tarragon leaves, crushed

Directions:

Cut the broccoli into 1/2 piece. Steam in water until crisp-tender; do not drain. Set
aside. In a large pan over medium, heat melt the butter; add flour. Cook, stirring
for 2-4 minutes.
Recipe: Albacore Tuna Salad
From: Markia A.


Ingredients:

2 cans (8 ounces each) unsweetened crushed pineapple,
drained
2 cans (6 ounces each) solid white tuna, drained
1 large apple, chopped
1 cup sliced celery
1 cup golden raisins
1/2 cup sliced almonds, toasted
1-cup mayonnaise
1 tablespoon lemon juice
Bread slices or lettuce leaves

Directions:

In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds.
Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or
serve on lettuce-lined plates. Yield: 5 servings.
Recipe: Coconut cream pie
From: Adayshia A.

Ingredients:

2 C. of milk,
1 box of Jell-o coconut cream mix,
2 egg whites,
2 tsp of sugar,
9 in piecrust

Directions:

Stir the mix into 2 cups of milk in a medium saucepan.

Cook on medium heat until mixture comes to a full boil, stirring constantly.

Pour into dessert dishes (pudding thickens as it cools) serve warm or chilled makes
4 (1/2) servings.

Pie instructions:
Let pudding cool then stir twice.

Pour into cooled 9 in crust.

Refrigerate at least 3 hrs (or 4 for fuller pie) until set. Eggs. Now take 2 eggs and
use only the whites of the egg. Put the egg whites in a plate & whip with fork &
add 2 tsp of sugar & whip egg whites until it becomes over put egg whites on top
of pie & let it bake until brown.
Recipe: Pork-N-Pepper Stir Fry
From: Jesse B.

Ingredients:

      1-1/2 cups julienned celery
      1 medium green or sweet red pepper, julienned
      1 medium onion, cut into wedges
      1 garlic clove, minced
      3 tablespoons vegetable oil
      2 tablespoons cornstarch
      1-1/4 cups cold water
      1 cup cubed cooked pork, beef or chicken
      2 tablespoons soy sauce
      1/4-teaspoon salt
      Hot cooked rice

Directions:

In a skillet, stir-fry celery, green pepper, onion and garlic in oil until crisp-tender.
Combine cornstarch and water until smooth; stir into vegetables. Add pork, soy
sauce and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve
over rice. Yield: 4 servings.
Recipe: Volcano bread
From: Jarrett B.


Ingredients:

 1-cup sour cream
 1-cup mayonnaise
 1 cup shredded sharp cheddar cheese
 1/2 cup chopped onion
 1 can water chestnuts, drained and chopped
 1 pkg vegetable soup mix
 Sprinkle onion soup mix
 1 cans mushrooms drained or equivalent in fresh
 1 pkg chopped frozen spinach cooked water squeezed out.

Directions:

Mix all together.

Select a nice deep pumpernickel bread (I us kings Hawaiian bread) at your local
bakery.

Cut a nice shaped hole around the top and hollow out the inside, reserving the
bread chunks.

Pour the mixture inside the bread.

Can be served with the bread chunks on the side or wrapped in thin foil and heated
in the oven!
Recipe: LEMON CAKE
From: Alaysia B.


Ingredients:

1 box Lemon cake mix
1 package Lemon instant pudding mix
4 large eggs
1-cup water
1/3-cup vegetable oil

Directions:

Preheat oven to 350º-Grease and flour 10-inch Bundt pan.

Combine Cake mix, pudding mix, eggs, water, and oil in large bowl. Beat at
medium speed for 2 minuets. Pour into pan. Bake at 350º for 50 to 60 minuets or
until toothpick inserted in center comas out clean. Cool in pan for 25 minutes.
Invert onto serving plate. Cool completely.

For glaze, heat frosting in small saucepan over medium heat, stirring constantly
until thin. Do not over heat drizzle over cake.
Recipe: Jambalaya
From: Matthew B.


Ingredients:

      1 pound smoked kielbasa or smoked Polish sausage,
      cut into 1/4-inch slices
      1-pound boneless skinless chicken breasts cut into 1-
      inch cubes
      2 celery ribs, thinly sliced
      1 large onion, chopped
      1 medium green pepper, chopped
      2 garlic cloves, minced
      1 can (28 ounces) diced tomatoes, undrained
      2 cups uncooked rice
      2 cups water
      1/2 pound fresh or frozen uncooked medium shrimp, peeled and deveined
      3 tablespoons minced fresh parsley
      2 tablespoons Worcestershire sauce
      1 teaspoon salt
      1/2 teaspoon dried thyme
      1/4 to 1/2 teaspoon cayenne pepper

Directions:

In a Dutch oven, sauté sausage for 1 minute. Add chicken; sauté 2 minutes longer.
Add the celery, onion, green pepper and garlic; sauté for 2 minutes or until
vegetables are crisp-tender. Stir in the remaining ingredients. Bring to a boil.
Recipe: Italian Stuffed
Mushrooms
From: Kaleb C.

Ingredients:

4 Diced Bacon Strips
24-30 Large Mushrooms
1/4 pd.-cooked ham
1 finely chopped potato
1 Cup Crushed Onion Garlic croutons.
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbl. Minced fresh parsley
1 1/2 minced fresh oregano

Directions:

In a skillet, cook bacon until crisp. Meanwhile, remove mushroom stems from
caps; set caps aside. Mince half the stems and discard the rest. Add minced stems
to bacon and drippings, sauté for 2-3 min. Remove from the heat and stir in
remaining ingredients. Firmly stuff into mushroom caps. Place in a greased 15-
in.x10-in.x1 in. baking pan. Bake at 425º for 12-15 min, or until the mushrooms
are tender. Yield; 2 to 2-1/2 dozen.
Recipe: Ranch Chicken
From: Alexia C .

Ingredients:

4 skinless, boneless chicken breast halves (about 1 lb.)
1/4 C. of ranch dressing
1/3 C. of Italian style dry breadcrumbs
2 Tbl. of olive or vegetable oil

Directions:

Dip chicken into dressing, then coat with breadcrumbs.

Heat oil in 12 in. non-stick skillet over medium high heat.

Cook chicken in oil about 12 to 15 minutes.

Turn chicken once until outside is golden brown and juice is no longer pink when
centers of thickest pieces are cut. Enjoy!!!!
Recipe: Thai Soup
From: Betsy C.


Ingredients:

4 C. Chicken Broth
4 tsp. Fish sauce
4 slices of ginger root
1/2 C. coconut milk
3 chopped carrots
2 whole, skinless, boneless chicken breasts, chopped into bite size pieces.
Pea pods (however many you want)
1/2 C. chopped cilantro leaves
Juice of 1 lime
White rice


Directions:

Put chicken broth, fish sauce, and ginger root into pot, and then bring to boil.

Next add coconut milk, chopped carrots, and chicken breasts, and bring to a boil
again.

Then add pea pods, cilantro leaves, and lime juice.

Bring to a boil again, and then let it simmer for 25 minutes.


Serve over white rice in a bowl.
Recipe: Pulled chicken
sandwich
From: Jacob D.

Ingredients:

    1 Pound ground beef
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2-teaspoon sugar
1/2-teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
Pinch each dried thyme, tarragon and ground cinnamon
Hot pepper sauce and cayenne pepper to taste

Directions:

In a large skillet or Dutch oven, cook the beef and garlic until beef is browned;
drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until
sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use
for making lasagna, pizza, chilidogs, tacos or sloppy Joes. Yield: 4 cups.
Recipe: Peanut Butter Blossoms
From: Jillian D.


Ingredients:

48 Hershey Kisses
1/2c. Shortening
3/4c. Peanut Butter
1/3c. Granulated Sugar
1/3c. Brown Sugar
1 Egg
2 Tbls. Milk
1 tsp. Vanilla
1 1/2c. Flour
1 tsp. Baking Soda
1/2 tsp. Salt
*Small bowl of sugar

Directions:

Heat oven to 375 degrees. Remove wrappers from Hershey kisses.

Beat shortening and peanut butter in a large bowl until well blended. Add egg,
milk, and vanilla; beat well. Stir in flour, baking soda, and salt.

Shape dough into 1-inch balls. If dough is sticky, refrigerate for one hour. Roll in
sugar and place on a non-greased cookie sheet.

Bake 8-10 minutes or until lightly brown. Immediately press a kiss into the center
of each cookie. Cookie will crack around the edges.

Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen.
Recipe: Taco Salad
From: Taylor D.


Ingredients:
1 pound extra lean ground beef.
1 small onion, finely chopped
1 garlic clove
2 tsp ground cumin
1/2 tsp salt
Dash of freshly ground black pepper
Large head of iceberg lettuce. Bite size pieces.
2 large tomatoes
1 medium avocado, peeled, sliced
2 cups of salsa

Directions:

Brown ground beef in medium skillet.

Drain, add onions and garlic: cook until tender, stir in seasonings, combine lettuce,
tomatoes and avocado in a large serving bowl: Toss lightly.

Top with ground beef mixture.

Serve with salsa.
Recipe: Hot Fudge Cake
From: Maria Diaz


Ingredients:

(Makes 6-8 servings)
1 cup packed brown sugar
1-cup flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2-cup milk
2Tbsp.-melted butter
1/2 tsp. vanilla
3/4 cups packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups boiling water vanilla ice cream

Directions:

Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.

Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker.

Mix together 3/4-cup brown sugar and 1/4-cup cocoa. Sprinkle over mixture in
slow cooker.

Pour in boiling water. Do not stir.

Cover and cook on High 2-3 hours, or until a toothpick inserted comes out clean.

Serve warm with vanilla ice cream.
Recipe: Shrimp Poppers
From: Anonymous


Ingredients:

      20 uncooked medium shrimp, peeled and deveined
      4 ounces cream cheese, softened
      10 bacon strips
      1 cup all-purpose flour
      2 eggs, lightly beaten
      2 cups panko (Japanese) bread crumbs
      Oil for deep-fat frying

Directions:

Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream
cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece
around each shrimp and secure with toothpicks.
   In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat
the shrimp with flour; dip into eggs, then coat with bread crumbs.
   In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a
time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard
toothpicks before serving. Yield: 20 appetizers.
Recipe: Candy Sushi
From: Brooke D.

Ingredients:

3 Tbl. of margarine
1 package of small marshmallows
6 C. of Fruity Pebbles cereal
1 box of fruit roll ups, various colors
1 bag of Swedish fish/candy fish

Directions:

First, you need to get a round bowl and pour about 3/4 of the marshmallows in the
bowl. Next, you need to melt the 3 Tbl. of margarine. Then you need to pour the
margarine in the bowl with the marshmallows. After that, you mix up the
margarine and marshmallows together. Once there are no more lumps of
marshmallows then you add the 6 C. of Fruity Pebbles. Then you stir them
together. Make sure that you do NOT crumble up the fruity pebbles. After that is
stirred together then you pour it into a rectangular pan and wait to cool. Then once
you cut them up in little squares then you are ready to serve!
Recipe: Chicken Lasagna
From: Anonymous


Ingredients:

      9 uncooked lasagna noodles
      2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
      2/3-cup milk
      2-1/2 cups frozen mixed vegetables
      2 cups cubed cooked chicken
      18 slices process American cheese




Directions:

Cook noodles according to package directions; drain. In a large saucepan, combine
soup and milk. Cook and stir over low heat until blended. Remove from the heat;
stir in vegetables and chicken.
   In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup
mixture and six cheese slices. Repeat layers twice.
   Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or
until bubbly. Let stand for 15 minutes before cutting. Yield: 9-12 servings.
Recipe: Shrimp Dip
From: Emilio F.

Ingredients:

1 cup of sour cream
8 oz. of cream cheese
1/2 cup of chili sauce
1/4 cup of mayonnaise
4 oz. of canned shrimp (drained)
2 Tbls. of onion soup mix

Directions:

In a bowl, combine the sour cream and cream cheese, and beat well.

Add the onion soup mix, chili sauce, and mayonnaise, and mix well.

Add the shrimp and mix.

Serve with a variety of vegetables and/or chips.

Variants: Salmon, lobster, crab, or tuna can be used as substitutes for the shrimp.
Recipe: Chocolate Chip Cookies
From: Katie Fitzgerald

Ingredients:

 1 cup firmly packed brown sugar
3/4 cup granulated sugar
1 cup softened margarine
1 tsp. vanilla
2 eggs
1/4 tsp. salt
3/4 tsp. baking soda
2 1/2 cups flour
2 cups chocolate chips

Directions:

Preheat oven to 375 degrees.

Cream soft margarine with sugar, add brown sugar, and blend well. Blend in
vanilla and eggs. Add in salt, baking soda and flour, mix well. Add chips into the
dough.
Bake approximately 10 minutes or until lightly brown and Enjoy! We add for
variety, mini baking m&m’s, heath pieces, or any other type baking chips.
Recipe: Fast Fixin’ Fajitas
From: Shontel F.

Ingredients:

1 Small Onion
1 Small Green or Red Sweet Pepper
4 8-inch Flour Tortillas
Non-Stick Cooking Spray
12 oz. Of Packaged Beef or Chicken Stir-Fry Strips
1/2 tsp. bottled Minced Garlic
1 Cup Shredded Lettuce
1/2 Cup finely shredded Mexican blend or Colby and Monterey Jack cheese
Dairy sour cream, if you like
Avocado dip (guacamole), if you like
Bottled salsa, if you like

Directions:
*Turn on your oven to 350º. On the cutting board use the knife to cut your onion
into small pieces. Use the sharp knife to cut the green pepper in half from top to
bottom. Pull off the stem and throw it away. Remove seeds and soft white parts
from inside the pepper and throw them away. Cut half of the pepper into small
pieces. Save until step 3.

*Wrap tortillas tightly in foil. Put them in the oven to bake for about 10 minutes or
until heated through. Use hot pads to remove them from the oven.

*While they are in the oven spray the nonstick skillet with cooking spray. Put the
skillet on a burner. Turn the burner medium-high heat. Add half of the beef or
chicken. Cook and stir for 2 to 3 minutes or until beef is done as desired or until
chicken is no longer pink. You have to turn and store the meat the whole time with
your wooden spoon. Put your meat in the colander. Add your green peppers, onion,
garlic, and the remaining meat to the skillet. Cook and stir for 3 minutes until beef
is done or chicken is no longer pink. Turn off the burner. Spoon meat and
vegetables into the colander along with the liquid from the skillet. Let the liquid
drain into the bowl. Put the liquid in something that you can throw away.
Recipe: Oven Roasted Potatoes
From: Mitch G.


Ingredients:

4 medium gold potatoes
2 tsp seasoned salt
2 tbsp olive oil


Directions:

Preheat oven to 400 Degrees F.
Scrub and cube potatoes peeling is optional
Put in mixing bowl
Add oil and stir to coat
Add seasoned salt and stir to coat
Spread in single layer in shallow metal pan. Bake in oven 30-45 minutes,
stirring/turning potatoes every 10 minutes, until browned.
Recipe: Cheese Cake
From: Sierra H.

Ingredients:

 16 oz of cream cheese room temp.
1 cup of sour cream
1-cup sugar
1 Tbl. lemon juice
8 oz cool whip
1 1/2 cup of oatmeal
3/4 cup melted butter
1-cup brown sugar

Directions:

CHEESE CAKE-In mixing bowl put cream cheese ad sour cream mix until
smooth. Add sugar add lemon juice and mix well. Fold in cool whip. CRUST-In
another bowl put 1 1/2 cup of oatmeal, 3/4 cup of melted butter, 1 cup of brown
sugar mix well and spread into glass dish put in microwave cool crust before
pouring on cheese cake.
Recipe: Brownies
From: Eric H.


Ingredients:
1/2 C. butter
2 Oz. unsweetened chocolate
1 C. sugar
2 eggs
1 tsp vanilla
3/4 C. flour

Directions:

Grease an 8x8x2 in. baking pan. Next melt in the butter and chocolate. Remove
from heat then stir in sugar. Next add in the eggs and vanilla. After this, stir in the
flour. Spread the batter in the pan. Bake in the oven at 350 degrees for 30 min.
Let it cool for a while. Cut into bars. It usually serves about 16.
Recipe: Chili Skillet
From: Mark D. H.


Ingredients:

1-pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove minced
1-cup tomato juice
1 can [8 ounces] kidney beans, undrained
4 teaspoons chili powder
1 teaspoon dried oregano
1-teaspoon salt
1 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup [4 ounces] shredded cheddar or Monterey jack cheese

Directions:

In a large skillet over medium heat, cook beef, onion, green pepper and garlic until
meat is brown and vegetables are tender drain fat. Add tomato juice, kidney beans,
chili powder, oregano, salt and rice, cover and simmer about 25 minutes or until
rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle
with cheese; cover and cook only until cheese melts, about 5 minutes. Yield: 4
servings.
Recipe: Sloppy Joes
From: Jillian C.


Ingredients:

1 lb. hamburger
3/4 C. ketchup
1/4 C. Heinz chili sauce
Buns

*Onions (chopped)

Directions:

-Brown & drain hamburger. (Add chopped onion if desired.)
 Stir in ketchup and chili sauce. Simmer until sauce is absorbed, or to consistency
 desired.
 Serve on buns.

This recipe may be increased using a 3:1 proportion for the sauce.

My favorite!
Recipe: Banana Bread
From: Josh J.


Ingredients:

1 2/3 cup sugar
2/3-cup butter
2 eggs
1 1/4 cup mashed banana [about 3]
2/3-cup buttermilk
2 1/2 cup flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1-teaspoon salt
2/3 cup chopped nuts [optional]


Directions

Mix all together
Pour into well loaf pans
1/2 to 3/4 full
Bake at 350º
45-60 min
Recipe: Phyllo Chicken

From: Nick K.


Ingredients:

      1/2-cup butter, melted, divided
      12 sheets phyllo dough (14 inches x 9 inches)
      3 cups diced cooked chicken
      1/2 pound sliced bacon, cooked and crumbled
      3 cups frozen chopped broccoli, thawed and drained
      2 cups (8 ounces each) shredded cheddar cheese or Swiss cheese
      6 eggs
      1-cup half-and-half cream or evaporated milk
      1/2-cup milk
      1-teaspoon salt
      1/2-teaspoon pepper



Directions:

  Brush sides and bottom of a 13-in. x 9-in. baking dish with some of the melted
butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter; repeat
with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap
and a damp towel to prevent it from drying out.
  In a bowl, combine chicken, bacon, broccoli and cheese; spread evenly over
phyllo in baking dish. In another bowl, whisk together eggs, cream, milk, salt and
pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush
with butter; Repeat with remaining phyllo dough. Brush top with remaining butter.
  Bake, uncovered, at 375° for 35 to 40 minutes or until a thermometer reaches
160°. Let stand for 5-10 minutes before cutting. Yield: 12 servings.
Recipe: BAKED
MACARONI
From: Mayshantay M.


Ingredients:

8 ounces of macaroni, cooked drained.
8 ounces of grained cheese (2 cups), reduced fat if
desire.
2 large eggs, slightly beaten.
1/4 tsp. salt
Worcestershire sauce
2 cups of milk is okay but sauce won’t be as thick.



Directions:

Beat eggs, salt and Worcestershire sauce together in medium sized bowl; add milk
layer macaroni and grated cheese (3 layers of each) in a casserole dish. Pour egg
mixture oven macaroni and cheese and bake at 350˚ until set and lightly brown on
top.
Recipe: Extra E-Z Fudge
From: Caitlin M.


Ingredients:

3 cups (large 12 ounce package plus small six ounce
package)
Semi sweet or milk chocolate chips
4 Tbl. (1/2 stick) unsalted butter
1 can 14 Oz sweetened condensed milk

Directions:

Fill the bottom of the double boiler or saucepan halfway with water and set it on
the stove. Place the chocolate chips, butter and condensed milk in the top half of
the double boiler or in the metal bowl and stir with a spoon. The mixture will be
sticky so do your best. Turn on the heat to medium low. Slowly melt the chips
butter and condensed milk together stirring every few minutes. It will take ten
minutes. Meanwhile line the glass baking dishes with plastic wrap enough so that
the wrap hangs over on all sides. When the chocolate chips have all melted and the
mixture is smooth remove the top pan of the double boiler or the bowl from the
heat and pour the mixture into the prepared dish. To get to that wonderful creamy
texture let the fudge cool completely. You can hurry the process by putting the
baking dish in a larger pan and filling the pan with cold water. After the fudge
cools put the dish in the fridge for at least one hour. To unmold, two people grab
the end of the plastic wraps and lift it up. Now cut it and enjoy.
Recipe: 21 marbled chocolate
cupcakes
From: Joseph


Ingredients:

3/4-cup soft margarine
3/4-cup superfine sugar
3 eggs
Scant 1 1/4 cups self-rising white flour
2 tbsp milk
2 oz/55g semisweet chocolate, melted

Directions:
Preheat the oven to 350˚F/180ºC. Put 21 paper baking cases in a muffin pan, or put
21 double layer paper cases on a baking sheet.

Put the margarine, sugar, eggs, flour, and milk in a large bowl and, using an
electric hand whisk, beat together until just smooth.

Divide the batter between 2 bowls. Add the melted chocolate to one bowl and stir
together until well mixed. Using a teaspoon, and alternating the chocolate batter
with the plain batter, put four half-teaspoons into each paper case.

Bake the cupcakes in the preheated oven for 20 minutes or until well risen and
springy to the touch. Transfer to a wire rack and let cool.
Recipe: Orange Julius
From: Nick P.

Ingredients:

6 oz frozen orange juice
1-cup skim milk
1-cup water
1/3-cup sugar
1 Tbl. Vanilla
6 ice cubes

Directions:

Blend well serves 3 to 4 cups
*Add a little heavy whipping cream to make it frothy, if you wish.
Recipe: Honey Dip Chicken
From: Niko P.


Ingredients:

 3 lb. Chicken (or less - desired cuts, with or without skin
       bones)
1/2 C. Honey
1/4 C. Butter
1/4 C. Prepared mustard
 1 t. Salt
 1 t. Curry


Directions:

      Melt butter in casserole dish you will be cooking chicken in. Add rest of
ingredients-chicken last. Add rest of ingredients- chicken last. Coat chicken with
sauce and cook at 375 degrees for 1/2 hour. Turn chicken and re-coat then cook
for additional 1/2 hour.

                          Enjoy!    Serves 6-8 people
Recipe: Chocolate Polka Dot
Muffins
From: Jayla P.


Ingredients:

Get Ready, Get Set, Get Cooking
2 c. all purpose flour
1 3/4 tsp. baking powder
1/2 tsp baking soda
3/4 C granulated sugar
1/2 tsp salt
1 egg
1 C buttermilk
4 tsp (1/2 stick) unsalted butter, melted and cooled
1/2 C semi sweet chocolate-chips

Directions: Let’s Get Cooking!
Preheat oven to 400º
In large mixing bowl, sift together the flower, baking powder, baking soda, sugar
and salt.
Add chocolate-chips and stir to combine.
Form a well into the middle of the dry ingredients.
In a small mixing bowl mix together the egg, buttermilk, butter.
Poor the egg mixtures into the well of dry ingredients and mix until just blended.
Line a muffin pan with muffin cups.
Spoon batter into prepared muffin pan cups.
Bake on the middle rack for 20 minutes.
Remove from the oven using potholders and remove muffin from tin to cool.
Serve then when cooled off, eat up!
Recipe: Almond Chicken Salad
From: Matthew P.


Ingredients:

      4 cups cubed cooked chicken
      1-1/2 cups seedless green grapes, halved
      1 cup chopped celery
      3/4 cup sliced green onions
      3 hard-cooked eggs, chopped
      1/2-cup mayonnaise or salad dressing
      1/4-cup sour cream
      1 tablespoon prepared mustard
      1-teaspoon salt
      1/2-teaspoon pepper
      1/4-teaspoon onion powder
      1/4-teaspoon celery salt
      1/8-teaspoon ground mustard
      1/8 teaspoon paprika
      1/2 cup slivered almonds, toasted
      1 kiwifruit, peeled and sliced, optional


Directions:

In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl,
combine the next nine ingredients; stir until smooth.

Pour over the chicken mixture and toss gently. Stir in almonds and serve
immediately, or refrigerate and add the almonds just before serving. Garnish with
kiwi if desired. Yield: 6-8 servings.
Recipe: Chicken Lasagna
From: Anonymous


Ingredients:

      9 uncooked lasagna noodles
      2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
      2/3-cup milk
      2-1/2 cups frozen mixed vegetables
      2 cups cubed cooked chicken
      18 slices process American cheese




Directions:

Cook noodles according to package directions; drain. In a large saucepan, combine
soup and milk. Cook and stir over low heat until blended. Remove from the heat;
stir in vegetables and chicken.
   In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup
mixture and six cheese slices. Repeat layers twice.
   Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or
until bubbly. Let stand for 15 minutes before cutting. Yield: 9-12 servings.
Recipe: Lemon Pound Cake with
Lemon Syrup
From: Crispin F.


Ingredients:

1/2 Cup of butter softened
3 Cups of sugar
1 teaspoon of vanilla
1 teaspoon of lemon juice
5 eggs
3 cups of evaporated milk
Syrup
1/4 Cup lemon juice
1/2 Cups of sugar

Directions:

Combine butter, sugar, vanilla and lemon juice. Beat well and add eggs, beating
well after each egg, beginning and ending with flower. Add evaporated milk pour
into greased pan. Bake at 300º F for 105 minutes. Cool before removing from pan.

Syrup
Heat half cup of sugar and lemon juice until the sugar dissolves. Poke holes in the
cake and pour syrup on the cake.
Recipe: Chocolate Oreo Cookie
Cake
From: Maire S.


Ingredients:

1 Pgk. (2 layer size) Devils food chocolate cake mix
4 squares Bakers semi sweet baking chocolate
1/4 c. butter, cup up
1 pkg. (8 oz.) Philadelphia cream cheese, softened
1/2c. Sugar
2c.thawed cool whip whipped topping
12 Oreo chocolate Sandwich cookies, coarsely crushed


Directions:

Prepare and bake cake as directed in two 9” round pans.

GLAZE: Melt chocolate; blend in butter. Set aside to thicken, about 5 min.

FILLING: Beat cream cheese and sugar in bowl until well blended. Gently stir in
whip topping and crushed cookies.

Place 1 of the cake layers on serving plate, topside down. Spread top cake layer
evenly with cream cheese mixture. Place remaining cake layer on top, topside up.

Spoon glaze to cover top, glaze side, but do not cover filling. 16 servings.
(Looks like an Oreo cookie when it is done).

This is from my Murphy’s Family Reunion cookbook. This recipe is by my grand
mommy, MOMO!!!!!!!!!!
Recipe: Chicken Enchilada
Casserole
From: Paris T.


Ingredients:

1 whole chicken (boiled & stripped)
1 can of mushroom soup
1 can cream of chicken coup
1 can chicken broth
1/2 onion, sautéed in butter
1 sm. diced green chilies
12 corn tortillas
1 lb. Cheddar cheese, shredded
1 sm. can mushroom pieces

Directions:

        Mix chicken meat, soup, broth, onion, chilies, & mushrooms in a large bowl.
Spread thin layer of mixture onto bottom of a 9x13x2-inch pan. Add layer of
tortillas, then mix, then cheese, tortillas, mix, cheese (two to three layers). Top
with mix & cheese. Bake at 350º for 45 minutes.
Recipe: Pork And Chicken Fried
Rice
From: Tiffany Y.

Ingredients:

1 tsp. minced garlic
1/4 C. shredded onion
2 eggs
2 C. cooked rice
2 tsp. fish sauce or white soy sauce
1/2 tsp. sugar
1/4 C. each (chopped) tomato, green onion, or 3 tsp. green peas or 1/4 cups sliced
carrot

Directions:

Heat 2 tsp. oil and then stir-fry the garlic, shredded onion, eggs, and cooked rice
until fragrant. Add meat and stir-fry until color changes. Add eggs and stir-fry until
slightly solid. Add rice, the fish sauce or white soy sauce, then the fruits and
vegetables and stir to mix. Last, squeeze on limejuice.
Recipe: Vanilla-Fudge Marble
Cake
From: Shakel T.


Ingredients:

 3/4 c butter softened
 2 eggs
 1 1/2 tsp. baking powder
 1/2 tsp. salt
 1 1/2 c of sugar
 2 tsp. vanilla
 1 1/4 c buttermilk or sour milk
 2/3 C. Chocolate-flavored syrup
 1 recipe semisweet chocolate


Directions:

Pre-heat to 350º, and then cook cake about 30 minutes. Then, you can put any type
of icing on it (chocolate is the best). Make sure you stir well. Mix ingredients well.
Recipe: Double Layer Pumpkin Pie
From: Savannah W.


Ingredients:

4 oz. (1/2 of 8 oz. Pkg.) Philadelphia Cream Cheese softened.
1 cup plus 1 Tbsp. Milk, Divided
1 Tbsp. Sugar 1 tub (8.oz) Cool Whip Whipped topping, thawed, divided
1 Honey Maid Graham Pie Crust (6 oz.)
1 Can (15 oz.) pumpkin
2 pkg. (4 servings size each)-O Vanilla Flavor of Instant pudding & Pie Filling.
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves

Directions:

Mix Cream Cheese, 1 Tbsp. Milk and Sugar in large bowl until well blended.
Gently stir in half of whipped topping. Spread onto bottom of the crust.

Pour 1 cup of milk into large bowl. Add pumpkin, dry pudding mixes and spices.
Beat with wire whisk 2 min or until well blended. (Mixture will be thick.) Spread
over cream cheese layer.

Refrigerate for 4 hours or until set. Dollop with remaining whipped topping.

Enjoy your delicious Double Layer Pumpkin Pie! Makes 10 servings.
Recipe: Double Quick Pumpkin
Bars
Ingredients:
     Bars
            1 cup vegetable oil
            4 eggs
            2 cups granulated sugar
            2 cups canned pumpkin
            1 teaspoon baking soda
            1/2 teaspoon salt
            2 teaspoons baking powder
            2 teaspoons cinnamon
            2 cups all-purpose flour

      Frosting

            3 ounces cream cheese,softened
            6 tablespoons margarine,softened
            1 teaspoon milk
            1 teaspoon vanilla extract
            2 cups confectioners sugar

Directions:
Pre heat oven to 350º
In a large mixing bowl,cream oil,eggs and sugar. Add remaining cookie
ingredients and mix well.pour batter into an ungreased 15x10 inch jelly roll pan.
Bake for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
To make frosting,cream together all the frosting ingredients. Spread on cooled
uncut cookies. After frosting has set, cut into bars.
Store any left over bars,covered,in the refrigerator.
Variation:Add 1/2 cup chopped walnuts or raisins to the recipe.

Yield;36 bars
Recipe: New York’s Finest
Cheesecake
From:D.J. R.


Ingredients:

1 1/2 C graham cracker crumbs
1/4 C sugar
1/4 C unsalted butter melted
16 oz sour cream
1/4 C sugar
1 tsp vanilla
3 packages of cream cheese room tempeture
1 1/4 C sugar
4 eggs
2 tsp vanilla
2 tsp of fresh lemon juice
9” spring-form
1 large bowl
1 wire rack
1 small bowl

Directions:

Preheat oven to 350.
Prepare crust:Combined crumbs, sugar, and butter in a bowl. Scrape into 9” spring-
form pan; press evenly over bottom 1” upside. Prepare cheesecake. Blend cheese
and sugar at medium speed in large bowl until blended. Beat eggs, vanilla, lemon
juice until blended. Beat in eggs, vanilla, and lemon juice until blended. Pour into
prepared pan.
Bake in preheated 350º oven for 50 min or until puffed and golden. Transfer to
wire rack and let stand 15 min. Increase of temp to 450º.Prepare toppings. Stir
ingredients in small bowl until blended. Spoon over top of cheese cake, spread
evenly.
Bake 10 min just until the topping is set. Transfer cheesecake to rack to cool
completely. Refrigerate over night.
Recipe: Frosted peanut butter
cupcakes
From: Deontay


Ingredients:

4 tbsp butter,
1 cup of brown sugar
1/3-cup crunchy peanut butter
2 eggs lightly beaten
1 tsp vanilla extract
1/3 cup of milk
2 tsp of baking powder


Directions:

Preheat oven to 350ºf. put butter, sugar, and peanut butter in a bowl and beat
together for 2 min. then add the vanilla extract. Sift in the flour and baking powder
andd then with a spoon fold them into the mixture. Spoon the batter into the paper
cases.

Bake the cupcakes in preheated oven for 25 min. Transfer to a wire rack and let
cool.


To make the frosting put the cream cheese and butter in a large bowl and beat
together until smooth. Sift the sugar into the bowl. Stir well.

When they are cold spread the frosting with a knife, and then put in the fridge until
time to serve.

				
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