Monday, December 14, 2009

Peanut Butter Fudge Bars













2 cups sugar
3 tlbs butter
1 cup evaporated milk
1 jar PB 16oz
1 tsp vanilla
1 cup mini marshmallows
1/2-1 cup Reeses Peanut Butter Chips

Combine sugar, butter & milk in a pan. Bring to boil for 5 min, stir frequently! Turn off add PB stir till combined. Stir in vanilla. Stir in marshmallows until they have softened, but not melted. Line a 9x13 pan with wax paper, pour mixture, sprinkle Chips on top and let it set. You can speed up the process in the fridge. Remove wax paper from the pan and cut fudge.

By: Jenny Caraway

Thanks Jenny! This is soooo Yummy!

Thursday, December 3, 2009

Crunchy Caramel Reeses Cookie Bars

Here's another great recipe I got from http://picky-palate.com/2009/11/19/crunchy-caramel-reeses-cookie-bars/.










1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)

1 Cup crushed pretzels

3 Cups mini Reeses Peanut Butter Cups, unwrapped

10 Kraft caramels, unwrapped

1 Tablespoon milk

1/2 Cup semi sweet chocolate chips

1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.

Saturday, November 14, 2009

Pumpkin Apple Pie

I wanted to try something different, and I found it. I thought this recipe was really tasty, alot going on, but tasty none the less. I did have to cook it longer than it said too.

http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=14660


















1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg
1 cup canned pumpkin
1/4 cup Karo® Corn Syrup or Karo® Lite Syrup
1 (5-ounce) can evaporated milk
1 (21-ounce) can Wilderness/Comstock® Apple Pie Filling
1 (9-inch) unbaked deep-dish pie crust


Heat oven to 425°F. Combine sugar, pumpkin pie spice and salt in medium bowl. Add egg; beat slightly with wire whisk. Add pumpkin, corn syrup and evaporated milk; mix well.

Spread apple pie filling into pie crust. Gently pour pumpkin mixture over apples. Bake 15 minutes. Reduce oven temperature to 350ºF.; bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Refrigerate at least 2 hours before serving.

Sunday, November 8, 2009

Chocolate Chip Dip

















1 pkg.(8oz)cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp. brown sugar
1 tsp vanilla extract
1 cup (6oz) miniature semisweet chocolate chips

Dippers: Graham Craker Sticks, Nilla Waffers

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips.

By: Taste of Home

Saturday, November 7, 2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

I found this online and they are so yummy!
http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/














2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls

Monday, September 14, 2009

Spinach Cheese Stuffed Chicken









4 oz. (1/2 of an 8 oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 1/4 cups shredded mozzarella cheese, divided
1/2 cup shredded fresh Parmesan Cheese Blend
6 Tbsp. grated Parmesan cheese, divided
6 sm. boneless skinless chicken breast halves or large tenders
1 egg
1/4 cup milk
1 tsp black pepper, salt, garlic salt, paprika
1-2 packs Ritz Crackers, crushed
1/2 cups spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 cup of Mozzarella cheese, 1/2 cup Parmesan Cheese Blend, and 3 Tbsp. of Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one end of each breast, roll up chicken tightly. Secure with wooden toothpicks (if needed) and set aside.

Beat egg, milk, and seasonings in shallow bowl. Mix remaining 3 Tbsp. of Parmesan cheese and the cracker crumbs in a separate shallow bowl. Dip chicken bundles in egg mixture, then roll in crumb mixture. Please, seam-side down on a greased baking sheet.

3) Bake for 30 minutes for chicken breast, 20-25 minutes for tenders, or until chicken is cooked through no longer pink in the middle. Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining 1/4 cup of Mozzarella cheese.

Seasoning: Missy Mix

I use this on just about everything, but normally don't measure just season to taste! Just double it and so forth if you need more! I use this on chicken, pork, roasts, steaks, chilis! You just have to learn how much use when cooking different dishes.

2 tbls Season All Seasoned Salt (Morton)
2 tsp Garlic Salt
2 tsp Garlic Powder
2 tsp Black Pepper
1 tsp Onion Powder
1 tsp Mesquite Seasoning
1 tsp Salt
1/2 tsp Cumin

If making a Mexican dish add 2 tbls of Taco Seasoning to the mix.

If making chili add 2 tbls chili powder, half pkt ranch dressing, 1 tbls cumin.

By: Melissa Frederick

Chicken Quesadillas









3 Chicken Skinless Boneless Breasts
Colby Jack & Pepperjack Cheese Blocks Shredded (or your favorite cheese)
Azteca Small Flour Tortillas 10pk
1 Stick Butter

"Missy Mix" Seasoning Mixture:
2 tbls Season All Seasoned Salt (Morton)
2 tsp Garlic Salt
2 tsp Garlic Powder
2 tsp Black Pepper
1 tsp Onion Powder
1 tsp Mesquite Seasoning
1 tsp Salt
1/2 tsp Cumin
(I use this on just about everything, but normally don't measure just season to taste)

Season chicken with Missy Mix; you can grill it or cook it in a skillet. I cook mine on the George Forman for about 5 mins until no longer pink in the middle. Let rest for a min or two after cooking. Medium heat, heat large skillet. Shred chicken. When pan is nice and hot melt tsp of butter in pan. Place tortilla on butter, move it around to spread the butter on the bottom of tortilla. On one side of tortilla add a little cheese, chicken, then top with a little more cheese. Fold tortilla in half. Cook about 2 mins on one side, till brown, then filp and cook other side.

Serve with rice and refried beans!

Note: Sometimes the butter can be salty, use can use no salt butter.

By: Melissa Frederick

Tuesday, June 30, 2009

Mediterranean Scallops








2 medium yellow squash (rinsed)
2 small zucchini (rinsed)
2 plum tomatoes (rinsed)
1/4 chicken broth
3 tbls extra-virgin olive oil, divided
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
12 oz sea scallops (thawed if need)
1/4 cup Publix Shrimp Scampi Sauce

Preheat broiler. Remove ends from squash and zucchinie; cut both into 1/4 inch thick slices (1 1/2 cups each). Cut tomatoes into 1/4 inch thick slices; place all in medium bowl. Add broth, 2 tbls olive oil, Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper; toss until blended. Arrange vegetables in an even layer on a baking sheet pan, cover with alumnium.
Combine in second medium bowl, scallops, and remaining 1 tbls olive oil, 1/4 tsp salt, 1/8 tsp pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes, or just until scallops are opaque and firm, ,and beginning to brown on top.
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

Extras: You can also cook chicken in a skillet and coat with scampi sauce.

By: Aprons Simple Meals

Mexican Nacho Rice








1 Smoked Sausage diced
1 large can Bush's Chili Beans (undrained)
1 can black beans (drained)
1 package yellow safferon rice
1 can diced tomates
1 tbls green chilies
2 garlic cloves
2 tbls taco seasoning
2 tbls ranch packet
Salt and Pepper to taste
1 package Mexican Cheese

Cook rice according to package. Brown smoked sausage in a large skillet. Add beans, tomatoes, chilies, garlic cloves, taco and ranch seasonings (salt and pepper to taste). Add rice when it's finished cooking. Top with cheese, and serve with chips.

Extras: Lettuce and sour cream.

By: Melissa Frederick

Sweet Potato Bake












6 medium sweet potatoes
1/2 cup packed light brown sugar
3 tbls butter
1 tsp cinnamon sugar
1/4 tsp salt
1 orange
2 medium Granny Smith apples
1/2 cup fresh cranberries (optional)

Place potatoes in a pot and add enough water to cover. Bring to a boil; cover. Cook 20-25 minutes or just until fork-tender. Drain; cool. Peel; cut crosswise into 1 inch slices using a crinkle cutter. Cut large slices in half. Place in a 9x9 baking dish.
Preheat oven to 375 degrees.
Using a medium sized bowl, place brown sugar, butter, cinnamon sugar, and salt. Add zest orange to measure 1 tsp. Juice orange to measure 2 tbls. Microwave, covered, on high for 1 minute.
Cut apples into wedges. Stir into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.
Bake 15 minutes. Sprinkle with cranberries, if desired. Baste sweet potatoes kand apples with sugar mixture using a baster. Continue bakking 15-20 minutes or until heated through. Baste before serving.

Yield: 8-10 servings

by: Pampered Chef

Monday, May 18, 2009

Dulce De Leche Bars













2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
1 3/4 cups quick-cooking or old-fashioned oats
2/3 cup packed brown sugar
2 teaspoons vanilla
1 bag (14 oz) caramels, unwrapped
1/2 cup butter
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons caramel topping (Optional)

Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 teaspoon of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13x9-inch pan to form crust.
2. Bake 13 to 18 minutes or until light golden brown.
3. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 cup oats, 1/3 cup brown sugar and 1 teaspoon vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. (Becareful not to burn)
4. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm.
5. With small spoon, drizzle caramel topping over bars. Store in refrigerator

Serve with vanilla ice cream.

By: Pillsbury

Chocolate Chip Cheesecake Bars












2 package (8 oz) cream cheese, softened
1 cup sugar
2 egg
1 cup coconut, if desired
2 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

Heat oven to 325°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. Lightly grease a 13x9 inch baking dish, break up one package of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle second package of cookie dough over cream cheese mixture.
3. Bake 45-55 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

By: Pillsbury

Tuesday, April 28, 2009

Tortellini Cream Spinach






1 Package Barilla Tortellini (Cheese & Spinach)
1 Box Frozen Chopped Spinach
1 cup Heavy Whipping Cream
2/3 cup Milk
4 oz Cream Cheese
1/3 cup Grated Kraft Parmesan and Romano Cheese
1 1/2 tsp Black Pepper
1/2-1 tsp Salt
1/2 tsp Garlic Salt
1/2-1 tsp Garlic Powder (1 Garlic Clove)
Dash Crushed Red Pepper Flakes
Fresh Shredded Parmesan Romano Cheese
Shredded Mozzarella Cheese

Start water in pot to boil. Cook Spinach as directed on package (I cook mine in the microwave for 7 min, and then take out season with a little pepper, salt, and 1/2 tsp of butter, then cook for 1 minute, drain and set aside.)
While waiting for water to boil, in a skillet on low heat, cut cream cheese into pieces and place in skillet. Add Cream and Milk. Warm until cream cheese starts to melt add Kraft Cheese (use whisk to blend together). Add Pepper, Salt, Garlic Salt, Garlic Powder, Red Pepper Flakes, mix together. Raise heat to low-medium heat. Once sauce has warmed and combined together add spinach, raise heat to a slight simmer, be careful not burn the sauce!!! Stir often!!! Simmer for 5 minutes just to combine flavors. Add 1/2 cup of both shredded cheeses, stir then set aside. Drain noodles, return to pot, add sauce to noodles, stir gently together, top with more fresh shredded cheese.

By: Melissa Frederick

Thursday, April 23, 2009

Curly Italian Pasta













Cavatappi pasta (I usually cook half the box for my family of 5)
1 package Italian Ground Sausage
1/3 cup diced green bell pepper
1/3 cup diced onion
1-2 cloves garlic
1 can of Italian diced tomatoes
1-1 1/2 cups of Heavy Whipping Cream
Salt and Pepper to taste
Fresh grated Parmesan and Romano Cheese (I use Sargentos shredded cheese)

Bring water to boil for noodles. Cook sausage until cooked through, drain, return to pan and add green bell pepper, onion, garlic, salt and pepper. Continue browning meat, and cooking veggies. Add Pasta to water, and cook according to package. Add tomatoes to meat mixture, continue cooking for 5 more minutes. Then add Heavy Whipping Cream to meat mixture, low-mid heat. Drain pasta, return to pan. Add about a cup of cheese in the meat mixture and stir till combined, then add to pasta. Top with more cheese.

By: Melissa Frederick

Tuesday, April 7, 2009

Ranch Chicken

8-10 Boneless Skinless Chicken Tenderloins (Thawed)
1 Hidden Valley Ranch Dressing Packet
1 Cup Milk
1 Cup Miracle Whip
1 Package of Mozzarella Cheese

Preheat Oven to 375 degrees F.

Lightly spray/grease a 13x9 baking dish, and place chicken in dish. In a bowl mix Ranch Packet, Milk, and Miracle Whip, then pour over chicken. Bake uncovered for 45 minutes or until chicken is no longer pink. When done flip chicken over while you mix up the dressing in the pan, then top with cheese. Put back in oven until cheese is melted.

Serve with Rice, your favorite vegetable, and a roll.

By: Melissa Frederick

Hidden Valley Ranch Burgers












1 (1 ounce) packet Hidden Valley Original Ranch Dressing Mix
1 lb Lean Ground Beef
1 cup Shredded Mild Cheddar Cheese
1 package of Hamburger Buns

Combine seasoning/salad dressing mix with beef and cheese. Shape into patties; cook thoroughly, until meat is no longer pink in the center. (Table top grill 5 minutes.)
Makes 5 Burgers.

Top with with Cheese and your favorite toppings!

By: Hidden Valley

Enchiladas









3 (5oz) cans of Turkey or Chicken (chopped)
1 (4oz) can of Mushrooms (chopped)
2 (4oz) can of Black Olives (1 can chopped)
3 Tbsp. of Minced Onion or ½ Medium Onion Finely Chopped
Salt and Pepper to Taste
1 package of Mexican Shredded Cheese
2 (10oz) cans Enchilada Sauce (Old El Paso)
10 Large Flour Tortillas (Aztec, refrigerated section)

Heat oven to 375 degrees F. Lightly Spray 13x9 inch baking dish, and set aside.

Combine Turkey or Chicken, Mushrooms, 1 can chopped Black Olives, Onion, Salt/Pepper, ½ cup Cheese. Then add enough sauce to coat and bind meat mixture (don’t make it wet). Lay out a piece of wax paper (anything will do), and measure out ½ cup of meat mixture out. Warm Tortillas in microwave for 10-20 seconds, or until warmed through. Add meat mixture to Tortilla and roll up (fold left side in about an inch, and same with right, then roll starting at bottom till you form an Enchilada. Place in your baking dish. Pour rest of sauce, except for 1 can. Make sure to coat all of the Enchilada to prevent drying out. Bake for 30 minutes. Pour rest of sauce over Enchiladas, cheese, and can of Black Olives, and put back in oven for 5 minutes or until cheese is bubbly.

Serve with Refried Beans and Rice.

Extras: I used 1 whole rotisserie chicken (pull apart)
1 1/2 tbls chopped jalapeno pepper


By: Zachreson Family

Chocolate Chip Cookies












1/2 cup shortening (Recommend Butter Flavored Crisco)
1/2 cup butter
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla (Recommend McCormick)
2-1/2 cups all-purpose flour
1 12-ounce package Milk Chocolate Chips (I use 1/2 a bag)

Directions
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 11 minutes (add a 1-2 minutes if using refrigerated dough) or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 3-4 dozen cookies.

Note: You can substitues Milk Chocolate Chips with, any kind of chocolate chips, nuts, or toffee bits, etc...

By: Better Homes and Garden

Southwest Turkey Burgers

1 pound ground uncooked turkey
1 cup crushed Doritos
1/3 cup finely chopped green sweet pepper
1/3 cup finely chopped onion
1 tablespoon chili powder
1 tablespoon taco seasoning
1/2 tsp salt (to taste)
1/2 black pepper (to taste)
1 egg, slightly beaten

Toppings:
Sliced Monterey Jack Cheese or Monterey Jack Cheese w/ Jalapeno peppers
Lettuce
or Use your favorite toppings

Mix all the ingredients together, and form patties. Cook until cooked through (table top grill it takes 5 min).

By: Melissa Frederick

Friday, April 3, 2009

Taco Soup


















1 ½ lb’s Hamburger Meat
1 Medium Onion (chopped)
4 16oz Cans Bushes Chili Beans (with juice)
1 Can Whole Kernel Corn (with juice, regular or large can you choose)
2 14.5oz Cans Diced Tomatoes (with juice)
1 Can Tomatoes with Green Chilies (with juice)
1 4oz Can Chopped Green Chilies
2 Cups of Water
½ tsp Salt
½ tsp Garlic Powder
¼ tsp Black Pepper
1 Package Taco Seasoning Mix
1 Package Dry Original Ranch Dressing Mix

In a large pot, brown and scramble hamburger meat (season to your tastes), drain. Add onion and cook about 5 minutes. Add (including juices) chili beans, corn, tomatoes, and green chilies, stir till combined. Add water then stir. Then add salt, garlic powder, black pepper, taco seasoning, and ranch seasoning. Stir till combined. Bring to a simmer and cover for 1 hour, stirring occasionally to prevent sticking.

Serve with tortilla chips, shredded mozzarella, and your favorite rolls.

(This recipe freezes well too. Pour cooled leftovers into Freezer Ziploc bags, and freeze. When ready to use again, set bags into warm-hot water. When soup loosens from edges, pour into a pot and heat until warmed through.)

By: Thompson Family

Sweet & Tangy Pork Chops

1/4 c. chicken broth
2 Tbls brown sugar
2 Tbls soy sauce
1/4 tsp crushed red pepper flakes
4 boneless pork loin chops
1 tsp canola oil (any oil will do)
2 tsp cornstarch
2 Tbls water
1/4 c. diced green pepper
1/4 c. diced sweet red pepper

Season pork chops with salt, pepper, and garlic salt before cooking.

In a bowl, combine the chicken broth, brown sugar, soy sauce and red pepper flakes; set aside. In a large nonstick skillet, brown the pork chops in oil. Pour sauce over pork chops. Reduce heat; cover and simmer for 10-12 mins or until meat juices run clear. Remove pork chops, top with chopped peppers, and cover. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 mins or until thickened. Pour on top of pork chops and peppers.
Yield: 4 servings
(Note: Double the sauce if cooking more than 4 pork chops.)

Idea from Laura Vancour: http://www.imlostinthekitchen.blogspot.com

Banana Pudding











Ingredients
Filling:
2 tbsp. flour 1 ½ c. milk
½ sugar ½ can evaporated milk
¼ tsp. salt 3 egg yolks
6 ripe bananas 1 tsp. vanilla
Vanilla Wafers

Topping:
3 egg whites 3 tbsp. sugar


Combine sugar, flour, and salt over medium to low heat. Stir in both milks, and cook until thickened. Stir often. About 15 min. or more. Stir in beaten egg yolks (temper). Cook about 5 min., stirring often. Add vanilla away from heat. Layer cookies, bananas, and filling in baking dish. Top with meringue – mix egg whites and sugar until fluffy. Bake: 400 degree until lightly brown about 5 min.

By: Ann Easley

No Bake Cookies













Ingredients
2 c. sugar 1/8 tsp. salt
½ c. Hershey’s cocoa 1 c. peanut butter
½ c. milk 1 tsp. vanilla
1 stick butter 3 c. quick oats

Directions
In a cold sauce pan add butter, sugar, cocoa, salt, milk. On a medium to high heat stir continually till it comes to a boil. Boil 1 minute, do not over cook (keep stirring). Remove from heat add peanut butter, stir till combined, then add vanilla, stir. Add oats a little at a time. If mixture is runny add more oats. Let set for 1 min. Drop spoonfuls of cookie mixture onto aluminum foil, and let set until firm.

By: Frederick Family

Squash Casserole


Ingredients
6-8 med. Yellow squash 1 can cream onion soup
2 c. shredded cheddar cheese 1 can cream celery soup
1 package crushed Ritz crackers


Directions
Clean and cut up squash. Cook on stove till tender. Crush crackers, and mix with 1 c. cheese, and both soups. Drain squash and mix with cracker/soup mixture. Pour into a greased baking dish, and top with rest of cheese. Cook till cheese completely melts.
Bake: 375 degrees for 15-20 min.
Microwave: 6-10 min

By: Darleen Boynton

Pistachio Pudding


Ingredients
1 8oz crushed pineapple drained
½ c. chopped pecans
1 c. cool whip
½ c. small marshmallows
½ c. coconut
1 package Jell-o pistachio pudding

Directions
Mix together pineapple and pistachio pudding. Add nuts, coconut, and marshmallows. Then fold in cool whip. Refrigerate.

By: Stacy Ricks

Sweet Potato Souffle


Ingredients
3 large sweet potatoes ½ c. evaporated milk
1 c. sugar 2 tsp. vanilla
2 eggs beaten 1 bag marshmallows
½ tsp. salt ½ c. chopped pecans (optional)
1 stick butter

Directions
Peel and cook potatoes in pot of water until tender. Drain potatoes and whip. Add sugar, eggs (temper), salt, butter, evaporated milk, and vanilla. Mix well and put in a greased 1 ½ quart casserole. Bake: 325 degrees for 25 minutes. Place Marshmallows and pecans on top and bake for 5 more minutes.

Pecan Tarts


Ingredients
Crust: Filling:
1 3oz cream cheese softened ¾ c. brown sugar
½ c. butter softened 1 tsp. vanilla
1 c. flour 1 egg
2/3 c. chopped pecans

Directions
Cream together butter and cream cheese. Stir in Flour. Chill at least 2 hrs. or overnight.
Beat egg, mix in brown sugar and vanilla, then add pecans.

Press crust into mini muffin tins. Fill 2/3 full with filling (some maybe left over). Bake: 325 degrees for 25 minutes. Makes: 20

By: Stacy Ricks

Pretzels

1 tbsp yeast (one packet)
½ cup warm water
1 tsp honey
1 1/3 coup flour
1 tsp salt

Preheat oven to 325º.

Put yeast in a small glass bowl with the warm water and honey. Stir a little, then let the mixture sit for 5 minutes.

Mix the flour and salt together in a medium size bowl, make a small well.

After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.

Stir everything together, Use a spoon to start, finish with hands. The dough is ready when it’s still a little crumbly and flaky.

Put the dough on the cutting board and knead it. Knead into a ball.

Break off a piece of dough that’s about the size of a big gumball. Damp a paper towel and lay on top of dough not being used right now. Use your hands to roll it into a skinny snake.

Twist the snake into a medium size pretzel shape, and put it on a cookie sheet. Do this with all the dough, making 12 pretzels.

Bake pretzels for 10 minutes. When you pull them out of the oven, before they cool, you can add butter and sea salt, or butter and cinnamon sugar, or any seasoning you would like.

Chocolate Peanut Butter Cookies













(Preheat oven 350º, Makes about 35 cookies)

Ingredients:

1 ½ cups flour
½ cup unsweetened cocoa powder
½ tsp baking soda

Combine these and set aside.

½ cup softened butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup peanut butter
1 egg
1 tbls milk
1 tsp vanilla

In a large bowl beat together butter, granulated sugar, brown sugar, and peanut butter until combined. Add egg, milk, and vanilla; mix well. Beat in flour mixture, as much as you can then add any left over by hand. Make ¾ inch balls, set aside.

¾ cup powder sugar (sifted optional)
½ cup peanut butter

Mix together until smooth. Make into as many balls as the chocolate balls you’ve made, half the size.

2 ½ to 3 tbls granulated sugar on work surface, slightly flatten the chocolate dough, top with peanut butter ball, and shape the chocolate to surround the peanut butter completely. Roll into a ball making sure to keep the peanut butter inside, then lightly roll in sugar. Slightly flatten on lightly greased cookie sheet. Bake for about 8 minutes, or until they crack on edges a little. Let set for a minute, then cool on a rack.

By: Melissa Frederick (Idea: Tim Frederick)

Chicken Lumps

Chicken Tenders
Pillsbury Crescent Rolls
Block of Mozzarella Cheese
Salt
Pepper
Garlic Salt
Seasoning Salt

Heat oven to 375º

Heat a skillet, medium-high heat. Lightly spray skillet, place frozen chicken in skillet, and cover. When the top of the chicken turns white, lightly sprinkle seasonings on top of chicken, then flip chicken over and cover. Continue to cook until chicken is no longer pink inside, do not over cook or chicken will dry out (reminder it will finish cooking in the oven)! When chicken is done remove from skillet and cut each piece in half (width way, not length), then let cool.

Get a cookie sheet, and line with aluminum foil, and spray lightly, then set aside.

Cut block cheese into slices, one slice per chicken lump.

Get Pillsbury Crescent Rolls, separate into triangles, and using the heal of your hand press out the triangles (it’s like rolling out dough just using your hand), do not make to thin. Place one piece of cheese on the roll and one (half) piece of chicken on top of cheese and roll into the roll, shape dough around edges.

Place chicken lumps on cookie sheet, and bake about 18 min or until brown (you can follow the temperature and cooking time that is on the Crescent Roll package.)

Pair these with pasta, your favorite marinara sauce, and a salad.

By: Melissa Frederick

Chicken Salad Sandwiches













Loaf of Bread
12.5oz Can of Chicken
Sweet Vidalia Onion Dressing (salad dressing isle)
One Finely Chopped Stalk of Celery
1 tbls Miracle Whip
1 ½ tsp Dill Pickle Relish
1/3 cup Shredded Cheddar (not sharp) or Shredded Colby Jack
Dash of Salt, Pepper, Garlic Salt

This will make a little over a half of loaf of bread. (You can use white, wheat, etc.)

Place chicken in a bowl and break it up using a spoon. Pull one stalk of celery off bunch (clean it) and finely chop it up and add to chicken. Then add Miracle Whip, Dill Relish, Cheese, and seasonings, then mix. Then add Sweet Vidalia Onion Dressing, just enough to coat and bind chicken mixture together. (I have made it without the relish and cheese before and it was still good).

Evenly distribute mixer onto slices of bread, then top with a slice of bread, cut, and enjoy!

By: Melissa Frederick