Butternut Squash Mac & Cheese

1 pound macaroni with lines, the girls love bow-tie
Salt
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 medium onion
2 tablespoons chopped fresh thyme leaves,
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup cream or half-and-half
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon ground nutmeg
Black pepper

Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth.(If you have a immersion mixer, us it! If not, I always put the stock and squash into the blender and get it smooth before hand, it saves a lot of time and there are no lumps.) Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper.
Drain cooked pasta well and combine with sauce.

Lentil Soup

INGREDIENTS:
1 C dry lentils
1 C shopped onion
2 cloves garlic, minced
1 T cooking oil
4 C beef broth
1 7.5 ouce can tomatoes, cut up
1 T Worcestershire sauce
1/4 t. dried thyme or oregano
1/4 t. pepper
1/8 t. cumin
1 bay leaf
1/2 C chopped carrots
1/2 C chopped celery
1/2 lb. fully cooked smoked sausage links, sliced - or chopped ham

DIRECTIONS:Rinse lentils, set aside. In a large saucepan cook onion and garlic in hot oil until tender but not brown. Stir in lentils, beef broth, undrained tomatoes, Worcestershire sauce, thyme/oregano, pepper, cumin, and bay leaf. Bring to boiling, reduce heat. Cover and simmer for 15 minutes. Add carrot and celery. Return to boiling, reduce heat. Simmer for 15-20 mins or until lentils and veggies are tender. Stir in meat - heat through. Discard bay leaf.

Raspberry Cream Trifle

1 can (14 ounces) sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries (frozen work too)

In a large mixing bowl, beat the milk, water, and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft set. Cover and chill until mixture is partially set. Fold in the whipped cream.
Place half of the cake cubes in a 2 –quart glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with one cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries.

Pumpkin Cupcakes

1 box of spice cake
1 can (15 oz) pure pumpkin
Combine spice cake mix and pumpkin in bowl. (Don’t add other ingredients to make the cake-the batter is supposed to be thick). Put batter into muffin tins and bake according to cupcake directions on cake box. Also, can add chocolate chips to batter (tastes like pumpkin choc. chip cookies) or can frost with cream cheese frosting when done.

Chocolate Covered Cheesecake

Crust:
1 cup graham cracker crumbs

1/4 cup sugar

7 tablespoons butter, melted

Filling:

12 ounces cream cheese, softened

1 cup sugar (I use superfine)
1/2 teaspoon vanilla extract
3 eggs

Chocolate glaze:
1/4 cup butter

2 (1-ounce) squares semisweet chocolate

3/4 cup sugar (I use superfine here also)

1/2 cup heavy whipping cream

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Cherries, for serving Whipped cream and/or powdered sugar, for serving

Preheat oven to 350 degrees F.


Crust:
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 8 minutes. Let cool.
Filling:
Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight.
Chocolate Glaze: In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.


When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar.

Vanilla Cupcakes

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed.

Add eggs to the mixture. Beat for 1 minute on medium speed. Beat on high speed for 1minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

This recipe can make anywhere from 20-24 cupcakes depending on how full you fill the cups. Enjoy!!

Pigeon Mix

1 large box of Golden Grahams
1 large box Corn Chex cereal
1 cup sliced almonds
2 cups shredded coconut
1 1/2 cup butter
2 cups Karo syrup
1/2 tsp baking soda
1/2 tsp vanilla
2 cups sugar

Cook sugar, Karo syrup, and butter until boiling. Cook and stir 2 minutes. Add vanilla and soda. (Watch out, it puffs up quick. Make sure you have extra room at the top of the pot.) Stir down foam. Pour over cereal/almond/coconut mix in a big bowl and mix. Enjoy the calories!
 

Peanut Butter Blossoms

1 3/4 cups flour
1 tsp soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
2 tbs milk
1 tsp vanilla
1 package Reese's Mini Peanut Butter Cups

Mix all together minus the peanut butter cups. Roll into small quarter size balls. Place into mini-muffin pan and bake about 5 minutes at 375. Remove from oven and push one unwrapped peanut butter cup into each mini muffin cup center. Allow to cool in pan before removing to wire rack.

Moon Baubles

1/2 C. butter or margarine

1 C. sugar

1 egg

1 tsp. vanilla

1 C. flour

1 tsp. baking soda

2 1/2 C. Cheerios

1/2 C. M&M's or chocolate chips

Preheat oven to 350 degrees. Cream butter and sugar in large bowl. Add egg and vanilla. Beat until fluffy. Stir in flour and baking soda. Mix well. Add Cheerios and chocolate. Mix until blended. Drop by teaspoons on ungreased baking sheet. Bake 10-12 minutes. Remove from pan and cool. Makes about 2 dozen.

 

Cake Cookies

1 box of chocolate cake mix
2 eggs
1/3 cup oil
1 cup chocolate chips

Combine all ingredients and spoon onto cookie sheet just like chocolate chip cookies. Bake on 375 for 9 minutes. The best cookies ever!

Super Easy Shortbread Cookies

1 lb butter (real butter only) soften
1 cup sugar
3 cups flour

Preheat oven to 275°

Cream butter and sugar together. Add in 2 1/2 cups of flour. Blend together. Knead remaining 1/2 cup flour into dough a little at a time until dough cracks during kneading. You might not use the full 1/2 cup flour. Roll out to 1/4" thick. Use cookie cutters to shape. Place on ungreased cookie sheet. Prick with a fork. Bake for 20-25 mins or until very slightly browned. Let cool. Eat slightly warm or let cool completely and dip in chocolate or frost! SOOO good! :-) Enjoy

Hawaiian Snowballs

Ingredients:
1 box white cake mix
3 egg whites
1/3 cup oil
1/2 cup macadamia nuts chopped
6 oz white chocolate chopped or white chocolate chips
cream cheese frosting
shredded coconut for topping

Preheat oven to 350°. In bowl mix cake mix, egg whites and oil. Add nuts and white chocolate. Roll into 1 inch balls, place on ungreased cookie sheet and flatten slightly with back of spoon. Bake for 7-10 mins. Cool on wire rack.
 

Cinnabon Cinnamon Rolls

INGREDIENTS:
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened (I used 8oz. Oops.)
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
 

Chicken Enchiladas with White Sauce

2 whole chicken breasts, cooked and shredded
1 lb Monterey Jack cheese, grated
1 (3 oz.) can chopped green chilies
2 cans cream of chicken soup
1 pt. sour cream
1/2 lb cheddar cheese, grated
1 dozen flour tortillas

Toss together: Chicken, jack cheese and chillies. Mix together soup and sour cream. You can put the tortillas in the microwave to warm. Put about 1/4 cup of chicken filling in center. Add 1 tbs soup mixture. Fold sides in, then roll. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread remaining soup mixture over top of all. Top with cheddar cheese. Bake at 350 for about 45 minutes. Yummy!

Bacon Wrapped Chicken

6 boneless skinless chicken breast halves
1 cartons (8 oz) whipped cream cheese with onion and chives
1 tablespoons butter
6 bacon strips (Use a pepper crusted bacon for extra good flavor!)

Season with salt, pepper and garlic to taste.

Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Freeze these uncooked.

Chicken Manicotti

1 jar-28.5 oz. spaghetti sauce (Again, I used Hunts Traditional)
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
8 oz ricotta cheese
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
1 can {2 1/2 oz.} slice ripe olives, drained (optional)

1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9

2. Mix ricotta cheese with chicken and sprinkle garlic salt on chicken mixture. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.

3. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.

TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil
and refrigerate no longer than 24 hours.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and
label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 hour, or until shells are tender.

TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 1/2 hours or until shells are
tender.

Crock Pot Chicken Enchiladas

In the morning, dump a bag of frozen chicken breasts into your crockpot.
Dump (do you like my word "dump"??) two big cans of Campbell's Cream of Chicken soup AND one big can of enchilada sauce on top of chicken. Cook on high until chicken is d.o.n.e.
I use mild enchilada sauce because I'm a wimp... but I've used medium before and the kick is good. It all depends on your (and your family's) preference.

Once chicken is d.o.n.e. pull it out and shred with two forks.
Fill corn tortillas with chicken, cheese (I've used colby jack and cheddar - both are good) and sauce. Roll up. Fill pan (or pans in my case). Cover with sauce, cheese and sliced olives. Bake 350° 20 minutes or until completely heated through and bubbly.
 

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta (bow tie pasta)

1 c. heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2 to 3 cloves garlic, crushed (I used fresh and would HIGHLY recommend it. Plus, I used 5 cloves because I love love love garlic!)

1 Tbsp. pepper*

1/2 c. butter

1 lb. bacon, crumpled**

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry’s mesquite marinade with lime juice (yes, Winco has it)

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*I didn't do a whole tablespoon just in case...

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**I did my bacon in the oven at 400 for 25 minutes or so. It got nice and crisp. Turn your fan on and open a window or two, though.

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[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours (I did high for 3 ish). Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
 

Easy Fried Rice

3 c. rice, cooked
4 slices bacon, cut up
3 eggs, beaten
1 lg. onion, cut up
1 sm. pkg. frozen peas, thawed
Cooking oil (sesame oil gives a real good flavor)
Soy sauce to taste

In a wok or large fry pan, heat oil. Add bacon and cook until almost crisp. Add onion and cook until tender. Push to the side and pour in eggs. Cook until set. Break up eggs and mix with bacon and onion. Add rice and peas and toss to mix. Add soy sauce to taste. Cook until heated through, tossing as you do.

Chicken & Rice Casserole

1 can of Cream of Chicken Soup
1 1/3 cups of water
3/4 cup of uncooked regular long-grain white rice
1/2 tsp of onion powder
1/4 tsp ground black pepper (I actually use steak seasoning, and like the kick it gives it.)
2 cups of frozen mixed veggies
4 skinless, boneless chicken halves (I actually use maybe two and I cut them up finger size.)

Directions:
*Stir soup, water, rice, onion powder, black pepper (steak seasoning) and veggies in 11x8 shallow baking dish
*Top with chicken, season chicken with steak seasoning. Cover.
*Bake at 375 degrees for 50 minutes (or until chicken and rice are done.
(I take the cover off and leave in oven for 10 more minutes, to help brown chicken.)
*Stir rice before serving.

Layered Enchilada Bake

1 lb lean ground beef
1 large onion chopped
2 cups (or 16 oz jar) of any Thick and Chunky salsa
1 15 oz can of whole black beans, drained
6 6-8 inch flour tortillas
1 1/2 cup sour cream
12 oz shredded medium cheddar cheese (feel free to use your fav cheese or a mix!)

Preheat oven to 400°. Brown ground beef with onions on med-high. Add salsa..Add black beans, mix well.Arrange three tortillas in a single layer on the bottom of a 13 x 9 inch baking dish. Tortillas will overlap.Cover layer with 1/2 of beef mixture..Then layer 1/2 of cheese...And half of sour cream. Repeat the layers again, cover with foil and bake for 30 mins. After first 30 mins, uncover and bake for another 5-10 mins until the cheese is all melted. Let stand for at least five mins before serving...ENJOY!
 

Dorito Casserole

This is REALLY yummy and has a chicken enchilada taste...it's a nice quick meal too!

1 bag Nacho Cheese Doritos
1 1/4 cup medium cheddar cheese
1 can Rotel
1 can cream of chicken soup
2 large chicken breasts

Boil the chicken until it's cooked through. Cube it into small pieces. Combined 1 cup cheese, rotel, cream of chicken soup and chicken in a bowl.Place a layer of doritos on the bottom of a 9 x 13 inch pan.Use half of the chicken mixture and spoon over doritos. Add another layer of doritos and spoon remaing mixture over the second layer of doritos. Sprinkle remaining 1/4 cup cheese over top. Bake for 18-20 mins at 350°.Cheese should be melted and tips of chips should start to brown. Let it set for a few mins and then serve! Serves about 4.
 

Chicken Enchiladas with Creamy Green Sauce

From marthastewart.com
Ingredients
Serves 6.
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups) 1/2 cup fresh cilantro, chopped (optional)

Directions
1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

*I only did one bottle of mild green salsa, and I thought the flavor turned out great. YUM!

Baked French Toast

This is a great breakfast and you do all the work the night before!

French Toast:1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


*French Toast:

Slice French bread into 20 slices, 1-inch each. Arrange slices in a buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

*Praline Topping:

Mix all ingredients together until well blended.

The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

French Breakfast Puffs

I got this recipe off of the Pioneer Woman's website...they are SO delicious!!

French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
 

Red Lobster Cheddar Bay Biscuits

2 1/2 cups bisquick baking mix
2 tablespoons butter melted
1 cup cheddar cheese finely grated
1/2 teaspoon garlic powder
3/4 cup whole milk
1/2 teaspoon dried parsley flakes
1/4 cup butter melted
dash salt
1/8 teaspoon garlic powder
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

 

Breakfast Bake

1 can 8 oz. refrigerated crescent dinner rolls
1 package 8 oz. ham, chopped
6 eggs
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

PREHEAT oven to 350ºF. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
SPRINKLE ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
BAKE 25 min. or until center is set.
This was so yummy! Quick and easy.
 

French Bread Recipe 1.5lb loaf

1 cup water
1 1/2 tsp salt
3 cups flour
1 tbsp breadmachine yeast

Add ingredients in order suggested by your breadmachine, set on dough setting. Roll out to 1/4 in thick, add ingredient and roll jelly style. Score top of loaf before baking.

Garlic Parsley Potatoes

Wash and quarter 4-6 red potatoes. Boil for about 10 mins until just tender. You want them still a little firm, not mushy.
Drain potatoes, put in ziplock bag with approximately 4 tbsp of olive oil (I didn't measure, I just did it by sight, but they need to be well coated.) Add in garlic salt and parsley flakes. (Also did by sight, you want them to be well coated.) Close ziplock and mix well until potatoes are well covered with mixture. Spread potatoes out on a cookie sheet. Broil 10 mins, stir around so they don't burn. You will know they are done when they start to brown.

Soft breadsticks

10 Tbsp water
1 egg yolk
2 Tbsp vegetable oil
2 tsp sugar
1 tsp salt
2 cups flour
1.5 tsp yeast

Add ingredients into breadmaker starting with the water, ending with yeast. Put on dough stage, should take 1.5 hrs.
Take egg white and 2 Tbsp water and make an egg wash for breadsticks, keep in fridge until needed.
Heat oven to 350°. Once dough is done separate into 12 balls. Roll ball between hands to make about a 6" rope.(They will seem small/thin, but when cooked, they puff up nicely!) Place breadsticks on greased cookie sheet, space about 1.5" apart.
Brush with egg wash and sprinkle with garlic salt.
Bake 20-25 mins until golden brown.
 

Easy Cheesy Chicken Bake

1 box Stove Top stuffing mix, Chicken.
1.5 lbs boneless, skinless chicken breast, cut into 1" pieces
1-14oz bag frozen broccoli florets, thawed, drained
1-10.5oz can cream of chicken soup
1/2 cup milk
1.5 cups cheddar cheese

Heat oven to 400°. Prepare stuffing mix as direct.
Mix chicken and broccoli in 13 x 9 pan. Stir in soup, milk and cheese.
Bake for 30 mins or until heated through.

Can be made with leftover turkey too.
 

Lettuce Wraps

2 1/2 lbs. ground turkey(or beef)

2 lg. red pepper, diced(green or yellow work just fine too)

1 bunch green onions, minced( use the green and onion portion)

1 C hoison sauce(found in asian food aisle)

2 tbsp. sesame oil(light, dark or toasted all work)

1-2 tsp. chili garlic sauce(found in asian food aisle, VERY spicy!The original recipe called for 1 tbsp. Not good for kids! 1-2 tsp. gives a little zip that my kids eat just fine.)

1 C dry roasted peanuts, chopped(Put them in a sandwich bag. Let out all air and pound with rolling pin or any flat object. Works so much faster than anything i've ever tried.)

2 tbsp. minced garlic

1 lg. head romaine lettuce( cut off the hard part on bottom and you now have your wraps!)

In lg. saute pan add sesame oil, garlic, peppers and turkey. Cook over med-high heat until turkey is almost done. Add onion, hoison sauce, chili garlic sauce, and peanuts. Turn heat down to low-med. and let simmer for 10 min. Serve with romaine lettuce leaves. Eat it like a taco. The very inside leaves of romaine lettuce are very small. For my small kids I take those and put a scoop of turkey mixture over those and let them chow down with a fork. Much easier for small hands:0)

 

Antipasta Bread

1 jar (6 ½ oz.) marinated Artichoke hearts

1/3 cup sliced deli hard salami, chopped

1/3 cup red bell pepper, chopped

1/2 cup pitted ripe olives, sliced

2 garlic cloves, pressed

1/4 cup butter or margarine, melted (use butter & I end up using about 1/2 of a cup)

4 ounces fresh Parmesan cheese, grated (about 1 cup)

2 packages (11.3 ounces each) refrigerated dinner rolls

Preheat oven to 375.

Place Artichokes on paper towel and pat dry.

Dice the artichokes, salami and red bell pepper (place in a 1-QT. bowl)

Add the sliced olives and pressed garlic.

Mix all the ingredients lightly and set aside.

Melt the butter.

Separate the dinner rolls and cut each into quarters using kitchen shears.

Dip 16 quartered dinner roll pieces in melted butter, then dip or roll in grated parmesan. (I do them one at a time)

Arrange evenly in a Stoneware Fluted pan (or bundt cake pan)

Sprinkle 1/2 cup of mixture.

Repeat this twice

Dip remaining 16 dough pieces in butter and parm and place over the last layer of mixture.

Sprinkle with any leftover Parmesan

Bake 27-30 minutes or until deep golden brown. (note: both times I've made this, the bread hasn't been fully cooked in the middle of the dish... maybe 5-10 minutes longer? just watch it closely)

Cool 5 minutes – loosen edges of bread from the side and center of pan

Then carefully invert onto a Nonstick Cooling rack or plate.
 

Bread

5 c hot water
2 T lemon juice
1 c honey
2 1/2 T yeast
2 T dough enhancer (optional--makes the bread less dense)
1/4 c Canola Oil (olive is good too!)
1 T salt
14-15 c fresh whole hard white winter wheat** (red winter wheat works as well, we just like the white wheat better)

Grind wheat*. Combine all but flour in a mixer with dough hook*. Blend well. Add flour in three parts, mixing well after each addition. Mix until dough cleans itself off the sides of the bowl (adjust flour). Let mixer run 6-7 minutes (I always need more like 10-12). Let rise in covered bowl for 20-30 minutes, or about doubled- it will be a LOT of dough). Punch down and shape into 5 loaves. Last rise in loaf pans in a warm place. Bakes at 325 for 25-30 minutes. "cool" or wait as long as you can before you devour a hot loaf.

El Toritos Sweet Corn Cake

El Toritos Sweet Corn Cake

Ingredients:
1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels -- * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. * or use canned cream corn

Carne Asada Tacos

This recipe is 16 servings, I usually half it unless we are having company.

Ingredients
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges
Directions
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

To Die For Blueberry Muffins

Ingredients

• 3 cups all-purpose flour
• 1-1/2 cups white sugar
• 1 teaspoon salt
• 1 tablespoon and 1 teaspoon baking powder
• 2/3 cup vegetable oil
• 2 egg
• 2/3 cup milk
• 2 cups fresh blueberries
• 1 cup white sugar
• 2/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 tablespoon ground cinnamon 
•  
• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Sour Cream Sugar Cookies

Ingredients

• 1 1/2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup sour cream
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) package cream cheese
• 2 tablespoons evaporated milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 cups confectioners' sugar

Directions

1. Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
2. Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
6. To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

Crockpot Chicken Enchilada Hot Dish

Ingredients:

• 9 corn tortillas, 6-inch
• 1 can (12 to 16 ounces) whole kernel corn with peppers, drained
• 2 to 3 cups cooked diced chicken
• 1 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• 1 can (4 ounces) chopped green chile peppers, mild
• 2 cups shredded Mexican blend cheese or mild Cheddar cheese
• 2 cans (10 ounces each) enchilada sauce
• 1 can (15 ounces) black beans, rinsed and drained
• guacamole and sour cream

Preparation:

Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Serves 6 to 8.

Gooey Caramel Apple Cake with Caramel Topping

Ingredients:

• 1 cup light brown sugar, firmly packed
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1 tablespoon vanilla
• 2 large eggs
• 1/4 cup milk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 medium tart apples, peeled, cored and coarsely chopped
• Caramel Topping, heated

Preparation:

In a mixing bowl with electric mixer, beat together sugar, oil, cinnamon, and vanilla. Add eggs one at a time, beating well after each addition. Mix in the milk, flour, baking powder, and salt, stirring just until blended. Stir in apples. Pour apple cake batter into a greased 9-inch square pan. Bake at 350° until cake springs back when touched lightly in the center, about 30 to 40 minutes. With a fork, pierce cake all over. Pour hot caramel topping over cake. Serve warm or at room temperature with a dollop of sweetened whipped cream or whipped topping.
Caramel Topping

• 1/2 cup light brown sugar, packed
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla

Combine brown sugar, butter, and cream in a heavy saucepan over medium heat; bring to a boil. Reduce heat to a simmer; continue cooking and stirring for 5 minutes. Remove from heat and stir in vanilla. Pour caramel topping over hot apple cake.

Mom's Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Tuna Delicious

Ingredients

• 1 (8 ounce) package egg noodles
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) container sour cream

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, fry onion in oil until browned. Mix in tuna and mushroom soup. Stir in sour cream and heat through. Mix together the cooked egg noodles and sauce and serve.

Baked Ziti

Ingredients

• 1 (16 ounce) package ziti pasta
• 24 ounces ricotta cheese
• 1 pound shredded mozzarella cheese
• 1 egg, beaten
• 1 (32 ounce) jar spaghetti sauce
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
2. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
5. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Soft Sugar Cookies

Ingredients:
1 cup sour cream 2 cups sugar 1 cup shortening 4 eggs 1 teaspoon vanilla 6 cups flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt
Directions:
Preheat oven to 350 degrees F. Combine sour cream, sugar, shortening, eggs and vanilla. Mix well. Slowly add the dry ingredients until everything is completely mixed together. Let the dough chill for about 15 minutes. Form dough into small balls, or use fun cookie cutters. Bake until LIGHT golden brown - no more than 10 minutes. When you take them out of the oven they may seem underdone, but they aren't. Just let them cool on the pan and you will find that they are perfectly soft and moist. If you prefer sugar cookies that are a little harder and more crumbly, bake them longer.

Nestle' Oatmeal Scotchies

• 1 1/4 cups unsifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup butter, softened
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups Old-Fashioned Quaker oats
• 1 (11 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)

Directions:

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
3. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
4. Gradually beat in flour mixture.
5. Stir in oats and morsels.
6. Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
7. 7
   Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
8. 8
   Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
9. 9
   Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
10. 10
    Prepare dough as above.
11. 11
    Spread in prepared pan.
12. 12
    Bake for 18 to 22 minutes or until lightly browned.
13. 13
    Cool completely in pan on wire rack.

Read more: http://www.food.com/recipe/nestle-oatmeal-scotchies-20376#ixzz1zF7m9Nr6

Spicy Peanut Chicken

1 ½ lb Boneless Chicken, cut into bite sized pieces
 3 TBSP Vegetable oil
 1 Bell Pepper diced into ½ inch pieces
Salt & Pepper
 1 TBSP Ginger
 4 cloves of Garlic, minced
 ¼ cup creamy peanut butter
¼ cup soy sauce
 ½ cup chicken stock
 1 TBSP Chili Powder (+/-)
 1 cup unsalted dry roast peanuts
Water chesnuts or scallions, chopped (optional)

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more.
Remove the chicken and pepper to a plate and add 2 Tablespoons more oil to the pan. Add Ginger and Garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili powder and stir to combine into a sauce.
Add the water chestnuts and scallions if you desire and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coast in the sauce.
Serve over the rice.
Makes 4 servings

Pumpkin Dump Cake

1 can pumpkin pie mix for 2 pies
1 box white cake mix (or yellow)
1/2 c. chopped pecans (or walnuts)
1 c. melted butter

Mix pumpkin pie mix as directed on the can. Pour mixture into a 9 x 11 x 2 inch pan. Sprinkle dry white cake mix evenly over the top. Sprinkle with pecans. Pour 1 cup melted butter over entire top of dry cake mix. Bake as directed on pumpkin pie can

Strawberry-Orange Muffins

Ingredients

3 tablespoons  almonds

2 tablespoons plus 3/4 cup  all-purpose flour, divided

2 tablespoons plus 1/2 cup  brown sugar, divided

3 teaspoons  freshly grated orange zest, divided (see Variation)

1/2 teaspoon  salt, divided

2 tablespoons plus 1/4 cup  canola oil, divided

1 cup  white whole-wheat flour, or whole-wheat pastry flour (see Note)

2 teaspoons  baking powder

1 teaspoon  baking soda

3/4 cup  nonfat or low-fat buttermilk

1/4 cup  orange juice

1   large egg

1 teaspoon  vanilla extract

1 1/2 cups  chopped fresh or frozen (not thawed) strawberries, (about 8 ounces)

Directions

1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Tips:
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Nutrition Facts

Calories 203, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 18 mg, Sodium 314 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g, Potassium 88 mg. Daily Values: Vitamin C 25%. Exchanges: Starch 1,Other Carbohydrate 1,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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Lemon-Raspberry Muffins

Ingredients

1   lemon

1/2 cup  sugar

1 cup  nonfat buttermilk, (see Tip)

1/3 cup  canola oil

1   large egg

1 teaspoon  vanilla extract

1 cup  white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)

1 cup  all-purpose flour

2 teaspoons  baking powder

1 teaspoon  baking soda

1/4 teaspoon  salt

1 1/2 cups  fresh or frozen (not thawed) raspberries

Directions

1. Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.

3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Tips:
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.

MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. 

Makes 12 muffins

Nutrition Facts

Calories 185, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 18 mg, Sodium 245 mg, Carbohydrate 27 g, Fiber 2 g, Protein 4 g, Potassium 42 mg. Exchanges: Starch 1,Other Carbohydrate 1,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet