Cinnamon Rolls

Raisin Cinnamon Sweet Rolls

Ingredients:
2 cups scalded milk, col to luke warm
½ cup shortening (use real butter)
½ cup warm water
2 Tbl dry yeast
2 eggs, slightly beaten
1 cup sugar
2 tsp salt
1 cup cold mashed potatoes
7 cups flour (about)
½ cup walnuts, chopped
1 cup raisins (can add more, if desired)
Butter, softened
Cinnamon and sugar

Directions:
Pour milk over shortening. Cool to luke warm. Soften yeast in warm water. Beat eggs. Add to the milk-shortening mixture. Add sugar, salt, mashed potatoes and yeast mixture. Sitir in 4 cups flour and mix well. Soften the raisins with hot water. Plour the nuts and raisins and add, blending well. Add enough flour to make a soft dough. Let rise in warm place for 1 ½ hours or until double in bulk. Punch down and allow to rise again until doubled. Divide dough in half. Roll each half into a rectangle ½ - inch thick. Spread with softened butter and sprinkle with cinnamon and sugar. Roll up jiffy-roll style and cut into 1 – inch slices. Either place in greased muffin tins to bake or place in greased baking sheet, 2 inches apart. Allow to rise again until doubled and bake at 350 for about 20-25 minutes or until done. Frost with *powdered sugar glaze.

*Powdered sugar glaze
1 cup powered sugar
2 Tbl milk
2 drops vanilla
Brush lightly over bread

Very Good Cookies

Cream:
1 cup shortening
1 cup white sugar
1 cup brown sugar

Beat in:
2 eggs
salt
2 tsp vanilla
3 T milk

Mix and add:
1 1/2 tsp soda
3 1/2 cup flour

Grind 1 cup raisins and mix into dough. Roll into balls and press. Cook at 350 F until golden brown.

*Mothers note: put shortening, sugar, milk, vanilla and raisins into food processor. Chops raisins perfect.

Everyday Waffles

1 3/4 cup flour
3 tsp baking powder
1/2 tsp salt
2 stiff beaten egg whites
2 beaten egg yolks
1 1/4 cup milk
1/2 cup oil or shortening (melted)

Sift together dry ingredients. Combine egg yolks and milk; stir into dry ingredients. Stir in oil. Fold in egg whites, leaving a few little fluffs - don't over-mix. Make in preheated waffle iron. Makes about 8 waffles.

Orange Julius

1 6oz can of frozen orange juice
1/2 cup sugar
1 cup water
1 cup milk
1 tsp vanilla
enough ice cubes to fill blender

Blend until mixture is as slushy as desired.

Streusel Macadamia Slice

(Australian recipe… I tried to convert the recipe, but I am not sure that I am right.)

175g unsalted butter softened ( 3/4 cup)
¾ cup caster sugar (brown sugar)
2 tsps finely grated orange rind ( ½ of an orange juice)
2 eggs
¾ cup plain flour
¾ cup self-raising flour
Icing sugar mixture, to decorate

Streusel Macadamia Topping
¾ cup plain flour
2 tsps ground cinnamon
60 g cold unsalted butter, chopped ( 1/4 cup)
1/3 cup brown sugar
150 g raw macadamia nuts (2/3 cup)
1 Tbs water

Directions
Grease a 19cm x 30cm lamination pan. Line base and sides with baking paper, making sure it extends 2cm above edges of pan.

Beat butter, caster sugar and orange rind in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Transfer mixture to a large bowl. Combine sifted lours and stir into egg mixture. Spread cake batter over base of prepared pan.

To make streusel macadamia topping, process flour, cinnamon and butter in a food processor until mixture resembles fine breadcrumbs. Add brown sugar and nuts and process until nuts are coarsely chopped. Add water and process for another 30 seconds, or until mixture resembles, coarse breadcrumbs.

Sprinkle topping evenly over cake batter.

Cook in a moderate oven, 180 C (350 F) for 40 minutes, or until cooked when tested. Stand slice in pan for 10 minutes, then transfer to a wire rack to cool.

To serve, cut slice into small squares and dust with sifted icing sugar mixture.

Muddy Buddies

9 cups Chex cereal (any variety)
1 6-oz pkg semisweet chocolate chips
½ cup peanut butter
¼ cup margarine or butter (do not use spread or tub)
1 tsp vanilla
1 ½ cups powdered sugar

Directions
Measure cereal into large bowl and set aside. Microwave chocolate chips, peanut butter minute. Stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large ziplock bag. Add powdered sugar. Seal bag. Shake until well coated. Spread on waxed paper to cool. Store in an airtight container in refrigerator. Makes 9 cups

Zucchini Bread

1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 cup salad oil
2 cups zucchini, grated
3 tsp vanilla
3 cups sifted flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
¼ tsp baking powder
½ cup chopped nuts

Combine sugars, salad oil, eggs. Beat until well blended. Add zucchini and vanilla. Add sifted dry ingredients. Add nuts. Pour into greased and floured loaf tins.

*the recipe didn't say what temperature or time, so I would guess 350 for 45 minutes. But you might have to keep a close watch on it!

Lemon Bread

½ cup shorting
1 cup sugar
2 eggs
½ cup milk
1 ¼ cups flour
1 tsp salt
½ cup finely chopped nuts
Grated rind from one lemon

Directions
Cream shorting and sugar together and add eggs. Sift flour, baking powder, and salt and add alternately with milk. Add nuts and grated lemon rind. Bake 1 hour at 350. Remove from pan and pierce slightly with a skewer or a two-tined fork. Top while hot with 2-3 Tbl lemon juice mixed with ¼ cup sugar. Cool before serving.

Vegetable Pizza

Bottom Crust:
2 cans crescent refrigerator rolls

Filling:
2 8-oz pkg cream cheese
½ cup sour cream
1/3 – ½ cup mayonnaise
1 pkg hidden Valley Ranch style salad dressing mix

Vegetables:
Several of any variety, chopped fine (i.e. broccoli, cauliflower, peppers, cucumbers, radishes, onions)
Carrots, shredded

Directions
Lay out rolls on greased cookie sheet, forming a full layer of dough. Bake about 12 minutes @ 375. For the filling, mix all ingredients and spread on cooled crust. Chop fine any variety of vegetables and mix together. Put on top of the cream chreese. Then add shredded carrots to top it off.

Tex-Mex Tortilla Soup

Prep: 25 minutes Cook: 20 minutes

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 14 ½ - ounce cans reduced-sodium chicken broth
1 14 ½ - ounce can beef broth
1 14 ½ - ounce can tomatoes, undrained and cut up
1 medium onion, chopped ( ½ cup)
¼ cup chopped green sweet pepper
1 cup frozen loose-pack whole kernel corn
1 to 2 tsp chili powder
½ tsp ground cumin
1/8 tsp ground black pepper
3 cups tortilla chips, coarsely crushed
1 cup shredded Monterey Jack cheese (4 ounces)
1 avocado, peeled, seeded, and cut into chunks (optional)
Snipped fresh cilantro (optional)
Sliced fresh jalapeno peppers (optional)*
Lime wedges (optional)

Directions
Cut chicken into bite-size pieces; set aside/ In a 4 quart Dutch oven combine chicken broth, beef broth, undrained tomatoes, onion, and sweet pepper. Bring to boiling. Add chicken. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes more.

To serve, divide crushed tortilla chips among six soup bowls. Ladle soup over tortilla chips. Sprinkle with cheese. If desired, top with avocado, cilantro, and sliced jalapeno peppers. If desired, serve with lime wedges. Makes 6 servings.

*Note: Because chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Black Bean and Sausage Posole

(Better Homes and Gardens)

Prep: 15 minutes Cook: 30 minutes
1 12 - ounce package light bulk turkey-and-pork sausage
2 14 ½ - ounce cans reduced-sodium chicken broth
1 15 – ounce can black beans, rinsed and drained
1 14 ½ - ounce can golden hominy, rinsed and drained
1 14 ½ - ounce can Mexican-style stewed tomatoes, undrained
1 cup frozen loose-pack diced hash brown potatoes
1 small green sweet pepper, chopped ( ½ cup)
2 small onion, chopped ( ½ cup)
1 clove garlic, minced
1 tsp dried oregano, crushed
½ tsp chili powder
½ cup celery, chopped ( ½ cup) *
1 can corn, drained *

Directions
In a large saucepan brown the sausage; drain off fat. Stir in the chicken broth, black beans, hominy, undrained tomatoes, hash brown potatoes, sweet pepper, onion, garlic, oregano, chili powder, celery, and corn. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 servings.

*Optional

Grecian-Style Chicken

(Better Homes and Gardens)

Start to finish: 30 minutes

¼ cup toasted wheat germ or fine dry bread crumbs
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 Tbl olive oil or cooking oil
1 small zucchini, halved lengthwise and sliced (1 cup)
½ of a medium green sweet pepper, chopped
½ of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 tsp salt
Dash ground black pepper
2 medium tomatoes cut into wedges
2 Tbl water
4 tsp lime juice or lemon juice
3 cups hot cooked orzo, couscous, or rice
½ cup crumbled feta cheese (2 ounces)

Directions
Place wheat germ or bread crumbs in a shallow bowl; coat chicken with the wheat germ or bread crumbs. In a large skillet heat 1 Tbl of the oil over medium heat; add chicken and cook for 10 to 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; keep warm.

In same skillet heat remaining oil; add zucchini, sweet pepper, onion, garlic, salt, and black pepper and cook for 3 minutes. Add tomato wedges, water, and lime or lemon juice; cook for 1 minute more. Remove from heat.

Te serve, divide orzo, couscous, or rice among four dinner plates. Spoon vegetable mixture over; place chicken on top of vegetables. Sprinkle feta cheese over chicken. Makes 4 servings.

Anzac Cookies

This is an Australian Cookie.

There are many other things you can do with the tasty Anzac dough. It's great as a cobbler topping or even a tart base. Leftover cookies keep well in an air-tight container for a few days. Have fun experimenting with other zests or spice additions, anything that pairs nicely with oats and coconut will likely work here. For a more traditional Anzac cookie leave out the orange zest and orange water.

1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup fine grain natural cane sugar OR brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 tsp fine sea salt

1/2 cup butter, cut into little cubes (margarine is fine to use)
2 Tbl Golden Syrup or honey
zest of one medium orange

1 Tbl boiling water
2 Tsp baking soda
1 Tbs Orange blossom water

Preheat oven to 325 F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.

In a small saucepan over low heat combine the butter, syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to mix it with my hands to make sure the butter is evenly distributed and the dough is moist throughout. I baked this batch of cookies in a well-buttered, heart shaped cast iron pan but you can simply drop them by the Tbs onto parchment lined baking sheets. Make sure they aren't too flat or the will get greispy. Bake for about 12 minutes or until deeply golden.

Make 18-24 medium cookies. The recipe can be doubled.

Chex Candy

1 cup sugar (white or brown)
1 cup Karo Syrup
1 cup margarine ( I wonder if it was supposed to be 1 cube instead of 1 cup)
1 box of rice Chex or corn Chex

Directions
Boil sugar, syrup, and margarine together for 2 minutes. Pour over Chex. Optional: stir in 8 oz of slivered almonds and or coconut if desired.

Cinnamon Bunt Cake

1 yellow or white cake mix
1 small pkg instant vanilla pudding
4 eggs
1 small carton sour cream (1 cup)
1/4 cup cooking oil
1 cup water
3 Tbl flour
3/4 cup sugar
1 Tbl cinnamon

Mix all ingredients together (except the sugar and cinnamon). Grease a bunt cake pan very well with shortening. Mix sugar and cinnamon. Sprinkle cinnamon sugar on the bottom and sides of the cake pan. It will stick to the shortening. Put about 1/3 of cake batter in the cake pan. Sprinkle about 1/4 cup of sugar on top of cake batter. (You may use more or less cinnamon sugar, what ever looks good.) Repeat 2 more times. Bake for 55 to 60 minutes or until a toothpick comes out clean. Let the cake cool for 30 to 40 before you remove it from the pan. You can freeze this cake for future use.

Zucchini Casserole

1 lb ground beef
1/2 cup onion, chopped
7 cups zucchini, cut in large chunks
1 cup carrots, grated
1/2 cup butter, melted
1 pkg stuffing, chicken flavored
1 can cream of Chicken soup
1 small carton sour cream

Directions
Brown and drain beef and onion. Cook and drain zucchini and carrots. Pour butter over dressing and seasoning packet. Do not add water. Mix soup, sour cream, cooked vegetables, and meat. put in 13 x 9 inch pan and spread stuffing over the top. Bake at 350 for 35 minutes.

Western Mac

1 pkg Macaroni and Cheese
1 lb ground beef
1/2 cup sliced celery
1/4 cup chopped onion
2 cups cooked corn
1-6 oz. can tomato paste
1/2 cup water
1 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

Directions
Prepare macaroni and cheese as directed. Brown meat, celery, and onion. Stir in Macaroni and cheese, corn, tomato paste, water, salt, and pepper. Mix well. Pour into 2 quart casserole dish and sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 15 minutes.

Poppy Seed Casserole

6-7 cups cooked chicken breasts
3 cups sour cream
2 cans cream of chicken soup
1/4 cup drippings or water
1 16 ox box Ritz crackers, coarsely crumbled
1 cube butter melted
1/4 cup of poppy seeds

Directions
Cut chicken into bite-sized pieces. Layer chicken in 9 x 13 pan. Mix soup, sour cream and drippings and layer over chicken. Combine crackers, butter and poppy seeds and spread on the top of the sour cream mixture. Bake at 350 degrees for 20-30 minutes or until crumbs start to brown.

Carrot Casserole

6-8 cups carrots
1-2 lbs hamburger
1 onion chopped
1-2 cans mushroom soup
1 pkg Stove Top Stuffing

Directions
Cook Carrots. Fry hamburger and onion together and rinse mixture in warm water. Prepare stuffing as directed on the box. Mix together carrots, meat, onion, and soup in a casserole dish. Top with stuffing. Bake 30 min at 350.

Cinnamon Rolls

I have tried cinnamon rolls before, and they are hard as soon as they cool. These are fabulous...but you should be appalled at how much butter is in them. I took out 1 cube, and they were still fine, I'll show you where. Honestly, these are the greatest.

ROLLS

1/2 cup warm water

2 pkgs of dry yeast (1 pkg = 2 1/4 tsp.)

2 Tbl sugar

3 1/2 oz pkg. vanilla pudding mix (you will make the pudding)

1/2 cup margarine - melted

2 eggs

1 tsp. salt

6 cups flour

Cream Cheese Frosting:

8 oz cream cheese

1/2 cup margarine

1 tsp vanilla

3 cups confectioner's sugar

1 Tbl milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast, and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs, and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour, knead until smooth. Place in a greased bowl. Cover and let rise until doubled.

Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter (I only used 1/2 cup of butter and it still turned out great) and spread over surface. In bowl, mix 2 cups brown sugar, and 4 tsp cinnamon. Sprinkle over top. Toll up very tightly. With knife, put a notch every 2". Cut with thread of knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll.

Cover and let rise until double again.

Bake at 350 for 15-20 minutes. Remove when they turn golden brown. Do not over bake.

Cookies & Ice Cream

So, I know this isn't anything elaborate....but it's really incredibly tasty. So I thought I'd share.

You will need chocolate chip cookie dough, ice cream, and little glass custard cups like these from target: http://www.target.com/dp/B000FQFDTC/ref=gp_se_search-results-asin-redirect

Press cookie dough into the bottom and halfway up the sides of the cups. Bake in a cake pan....just 'cause they are easier to manage that way...at 375 for 15 minutes or until golden brown. Remove pan from the oven and let cookies cool for 5 - 10 minutes.

Then scoop ice cream into the dish on top of the cookies. It is easiest to serve these placed inside a larger bowl...so you don't have to touch the hot cups.

They are super good! People always love them!

Taco Lasagna

1 1/2 to 2 lb hamburger
1 pkg burrito seasoning mis
1/2 cup water
1 to 1 1/2 mild, chunky salsa
1 (15 oz) can corn, drained
1 small jalopino chopped up into small pieces
1 can Hunts Traditional spaghetti sauce
1 pkg Flour tortillas (10)
1 lg carton fat-free sour cream
2 to 2 1/2 cups grated Mexican style cheese

Preheat oven to 350. Brown hamburger; drain off fat. Add the packet of burrito seasoning mix and the 1/2 cup of water. Stir thoroughly and mix in the salsa, corn, jalopino, and spaghetti sauce. Set aside.

Grease one 13 X 9-inch pan and one 8 X 8-inch pan with cooking spray. Put on layer in each pan of soft flour tortillas (you will have to tear one of the tortillas to fit the pan). Spray the tortillas with cooking spray, then spoon sour cream onto tortillas and spread with a spoon. Add a layer of meat mixture over the top and sprinkle with cheese. Repeat layers for 3 layers in each pan. The last layer will be the meat mixture, sprinkled with cheese. Bake until cheese is melted and bubbly. Makes two Taco Lasagnas.

My changes are just add the sour cream to the meat mixture, it just makes it easier to spread and don't feel like you have to use all that sour cream either. It taste good with just a little. Instead of the burrito seasoning I use spicy taco seasoning and it is really good. I have also put it in the crock pot. It works great because of the circular shape. then let it cook for 30-45 min. I entered this into a contest and won. It is really good and I suggest all to try it and let me know how it goes! Love ya ~ Steph

Healthy-ER Enchilada Casserole

So, I doubled this recipe and made it for Steph, Mel and her family, and my family (minus Garrett) and I think dad had it for leftovers two nights and I ate the last helping this weekend. It's a much more vegetable-y Enchilada Casserole, and I really liked it. The wheat tortillas were really good in it, but I just happened to get them on the discount rack. Otherwise, they're really expensive. Enjoy!

Ingredients:
3/4 lb ground beef
1 onion, chopped
1 green pepper, chopped
2 tsp chili powder
1 ¼ cups Salsa
1 pkg (10 oz) frozen corn
3 8” whole wheat tortillas (or corn tortillas)
½ cup sour cream
¾ cup cheddar cheese, shredded
Directions:
Brown beef with onions and peppers. Add chili powder and cook for 1 minute. Add salsa and corn; mix well. Simmer 5 minutes. Spread 1 cup meat sauce over bottom of 8- or 9-inch baking dish; top with layers of 1 tortilla, ½ cup meat sauce, sour cream and ¼ cup cheese. Cover with 1 tortilla, 1 cup of meat sauce and ¼ cup cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 minute or until heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until melted.

Request Granted

You can see the recipe and directions for the pizza dough recipe HERE. For the pre-baked crusts, just bake for 18-20 minutes at 400°. After it's cooled, I just wrap them in plastic wrap and put them in the fridge until I'm ready to use them. When you add your toppings, you just bake it long enough for the cheese to melt.

The full recipe will make 4 loaves....each loaf makes one pizza crust. I generally half the recipe and do one pizza and one pan of breadsticks.

If you don't have lecithin and don't want to buy it (you can find it at health foods stores), I've found that the recipe works just as well without it, as long as you are planning to eat whatever you've made that day. If you're making loaves of bread that will be eaten over several days, you'll want to use the lecithin...otherwise the bread dries out pretty fast (and, honestly, I never make my regular bread from this recipe...it feels too dry to me past the first day).

Elair Cake - Reprise

I know how some of you only buy cookbooks for the pictures, and I have already posted this, but it turned out so well, it deserved another effort.

So, I'm going to write it all out again, but add my comments.

Elair Cake

1 1/2 water
1 1/2 cube butter
1 1/2 cup flour
6 eggs

Boil water and butter. Add flour slowly and mix until it forms a ball. Wisk eggs in separate container and then add to flour mixture and mix well.
Pour into large cookie sheet and bake at 400 for 25 minutes.
Cook and refrigerate for 1 hour.

In a mixing bowl...
8 oz cream cheese
3 Tbl milk
2 small pkg. Vanilla pudding ( you have to make the pudding first, and instant pudding works fine)

Fold in 16 oz cool whip. Spread over crust and allow it to set up a little so when you drizzle Hershey syrup on top, it won't look like a mess. It is delicious.

Special Request

Jenn,
I know you just posted. But I was wondering about that pizza crust recipe that you pre-cook. Do you still have that?

Shayla,
Do you have a good recipe for graham crackers and icing?

Carla,
Would you please RE-POST my last recipe?

Cynthia,
would you please accept my invite to post on the blog?

Steph,
Would you please post. Anything?

(Just so you all know, I really only want a recipe from Jenn. But it was easy to take a crack at everyone.)

Remy's Macaroni And Cheese

We picked up the Ratatouille cookbook at the library today, and Ryan had a great time helping to make this for dinner tonight.

1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste

Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.

Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.

Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.

Chicken Cordon Bleu Casserole

I substituted mozzarella in place of the swiss. This is GOOD!!!!

Chicken Cordon Bleu Casserole

Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer - thawed it in the microwave before using)
2 tablespoons butter, melted
Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don't overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.
Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Carla's Creamy Lemon Squares

(A recipe I made up all on my own without any help from Melanie at all!)

1 1/2 cups graham crackers crushed
½ c flour
¼ C packed brown sugar
3/4 stick margarine

Mix and press into an 8 or 9 inch square baking dish. Bake for 15 minutes at 350.


1 pkg (8 oz) cream cheese
1 C sugar
2 eggs
2 TBSP flour
3 TBSP lemon zest, divided
¼ C fresh lemon juice
¼ tsp calumet baking powder


Beat cream cheese and sugar together add eggs and flour. Mix well. Blend in lemon zest and lemon juice and baking powder. Pour over crust. Bake 25-28 at 350 minutes or until center is set. Cool, and refridgerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. (Can use foil in pan to lift out)

Might work for you......

So, I really liked these....but I like corn dogs. My kids don't. They like hot dogs, and they like cornbread. But neither one of them finished one. But I REALLY liked them.

I made my cornbread recipe as usual.

1 c flour
1 c cornmeal
1/2 c sugar
1 tsp salt
1 Tbsp baking powder
1 c milk
1/3 c oil
1 egg

Combine all together. then I took 5 hot dogs and sliced them lengthwise into quarters, then I cut them into little pieces the other way. I put them into the cornbread mixture. Then I put them into greased muffin tins. It made a little over 18. I cooked them at 400 for about 22 min.
Anyway, I know some of your kids like corn dogs. it is worth a try.

Eclair Cake

1 1/2 c. water
1 1/2 cube butter
1 1/2 c flour
6 eggs

Boil water and butter, add flour slowly and mix until it forms a ball. Add eggs and mix well.
Pour into a large cookie sheet and bake at 400 for 25 minutes. Cool and refrigerate for 1 hr.

In a mixing bowl mix...

8 oz cream cheese
3 Tbl milk
2 small pkg vanilla pudding

Fold in 16 oz cool whip and spread over crust. Drizzle Hershey syrup on top.

This is really good.

Best Breakfast Ever

Get your favorite sugar cereal...if the package has sugar as one of the first or second ingredients, its a good one. Then get one gallon of milk...preferably Vitamin D (has more fat, and lets be honest ladies, we love that word:)

Pour the cereal into a large mixing bowl, at least 3/4 full. Then lovingly dump half of the gallon of milk. Eat fast so the cereal remains crunchy. Be ready to feel sick afterward, and then enjoy the feeling of a sugar high.

Warning: Do not do this in front of children, it is a bad example. Eat in the middle of the night.

Creamy Lemon Bars

10 graham crackers

½ c flour

¼ C packed brown sugar

1/2 stick margarine

Press in bottom of an 8 by 8 square dish. (I do mine in an 8 by 12 pan, and use a whole package of graham crackers and 2 extra tablespoons of margarine) Bake at 350 for 15 min (I skip this step because I think it makes the crust a little overcooked)

1 pkg (8 oz) cream cheese

1 C sugar

2 eggs

2 TBSP flour

3 TBSP lemon zest, divided

¼ C fresh lemon juice

¼ tsp calumet baking powder

Beat cream cheese and sugar together add eggs and flour. Mix well. Blend in lemon zest and lemon juice and baking powder. Pour over crust. Bake 25-28 at 350 minutes or until center is set. Cool, and refridgerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest. (Can use foil in pan to lift out)

Mom's Birthday Fruit Salad

Fruit Medley with Mint and Lime

1 cup seedless green grapes, halved

1 cup seedless red grapes, halved

3 plums, cut into 1/2 inch thick wedges

2 peaches, peeled and cut into 1/2 inch thick wedges

2 nectarines, cut into 1/2 inch thick wedges

2 limes

1 cup water

1/4 cup sugar

6 mint sprigs

2 Tablespoons chopped fresh mint

1 Tablespoon fresh lime juice

1 teaspoon grated lime rind

Combine first 5 ingredients in a large bowl; cover and chill.

Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat.

Yields 6 1 cup servings; 122 calories

Baked Chicken Toes

I got this recipe off of the food network. I changed it a little, so if you want the original recipe you can go here. I just had this with mashed potatoes and gravy, but I thought the barbecue sauce looked good. I might try it some time. 1 pound was plenty for my family, and the kids really like it.

Ingredients

• 1 cup corn flakes
• 1 cup plain bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 pound chicken breast tenders, cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 2 eggs, beaten

Turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the corn flakes up with your hands. Mix in bread crumbs, salt, pepper. Drizzle about 3 tablespoons vegetable oil evenly over the mixture, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, then the eggs and then in the corn flake mixture. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

* Can dip in this mixture

• 1/4 cup honey mustard
  
• 1/4 cup barbecue sauce

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

Converted

I tried this today, and really liked it. I think it is my new pancake recipe.

Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Chicken with Herb Sauce

I got this recipe a couple of years ago at an enrichment night. It's way easy, and can be used as a base for several different meals. I find that it serves way more than 4-6 people...I once served it to a group of about 10 adults and several kids without any problems.

Typically, I'll make this one night for Hawaiian Haystacks. Then, I toss the leftover rice and whatever veggies we've used (shocking that I use veggies, I know ;) into the leftover chicken mixture and roll it into tortillas to make enchiladas for the next day. The second night is even better because all I have to do is put the enchiladas into the oven!

3-4 lbs. frozen chicken tenders
1 can Cream of Chicken with Herbs
1 can chicken gravy

Place frozen chicken tenders in bottom of crockpot. Add soup and gravy (do not dilute). Cook on low for 6 hours, or until chicken is tender. Serve over rice. Serves 4-6

Honey Candy

1 cup sugar
1/2 cup half & half
1 cup honey

Bring to a boil in heavy saucepan and to 252 degrees on candy thermometer or if testing in cold water, to a firm ball that can be picked up with fingers. Pour out onto buttered platter and stretch when cool enough to handle. A little butter or Pam sprayed on hands helps to keep from sticking. The more you pull the whiter the candy goes and the prettier it looks.

Do not double the recipe.

In Honor of Jen

My mission companion, Jessica, gave me this recipe and everybody loves it. I got so excited thinking about making it for Jen, because I think she would LOVE it. They are so cute and so yummy! So here it is:

Pizza Rolls
Ingredients:
3 3/4 c flour
1 pkg (2 ¼ tsp) yeast
1 ¼ c milk
¼ c margarine/butter/shortening
2-4 Tbl sugar
½ tsp salt
1 egg
5 oz cream cheese
1 # mozzarella cheese
Pizza toppings (olives, mushrooms, pepperoni)
Directions:
Combine 1.5 cups flour with yeast. Scald milk. Add margarine, sugar, salt, and egg. Then, add yeast mixture. Mix in the rest of the flour and let rise until double. Roll dough into a rectangle, spread on cream cheese, toppings, and top with cheese. Roll up and cut into 2” pieces (like cinnamon rolls). Place on oiled pan. Bake at 375 until golden brown (took about 25 minutes). Makes 12. Dip in ranch or pizza sauce.

Okay.....I'll go first

Mom, dad, Carla, and Steph came over for dinner tonight. I had made this cookie dough a few weeks ago, and just froze the dough after I made them into balls. I just grabbed a dozen and put them in the oven during dinner. They got a good review, so I am sharing the recipe. You can also half it and spread it on a cookie sheet and just cut them into squares like a bar cookie.

NEIMAN - MARCUS $250 COOKIE RECIPE
2 C butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips
1 (8 oz.) grated Hershey bar
3 c. chopped nuts

Blended oatmeal: Measure and blend in blender or food processor to a fine powder.

Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, baking powder, baking soda and salt. Add chips, candy and nuts. Roll into balls and place 2 inches apart on ungreased cookie sheet. Bake for 6 minutes at 375 degrees. Makes 112 cookies. Recipe can be halved or quartered and the size made smaller. Possible to get four dozen of a 1 1/2 inch cookie from quartered recipe.

Let's get cooking

I have been meaning to do this for a while. It might be a total waste of cyberspace. But we might also have fun sharing recipes. Feel free to do whatever you want to the sight. Let the cooking BEGIN!!!!