Cheese Potato Bake

• 6 medium potatoes
• 8 oz. Cheddar Cheese Grated
• 1/2 tsp Garlic Salt
• 1/4 tsp Pepper
• 1/2 tsp Salt
• 1/4 cup Cooking oil

Wash potatoes but do not peel. Cut in 1/8 inch slices. Lay on greased cookie sheet overlapping one another until full. Sprinkle grated cheese over potatoes then sprinkle salts and pepper. Pour cooking oil over all. Put in 350˚ oven and cook until cheese is melted and potatoes tender. About 20 minutes.

Tuna Noodle Casserole

• 1 can Tuna (7 1/2 oz)
• 1 can Cream of Chicken Soup
• 1 small can Green Peas
• 3 cups Noodles cooked
• 1/2 tsp Salt
• 1/2 cup Milk

Flake tune in casserole dish. Add soup to tuna. Add noodles, salt, and peas. Stir all together.

Bake 30 minutes at 350˚

Buttercream Frosting

• 1/2 cup Shortening
• 1/2 cup Butter
• 4 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 fluid ounces heavy cream
• Food Coloring

Cream shortening until fluffy. Add powdered sugar and continue creaming until well blended. Add salt, vanilla. Blend on low speed until moistened. Add cream a teaspoon at a time if necessary to achieve the right consistency. Beat at high speed until frosting is fluffy. If desired, divide frosting into several small bowls and stir in food coloring to create various colors of buttercream frosting.

For a pure white frosting, use white shortening and clear vanilla.

Sugar Cookies

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely.

Fast and Easy Pizza Crust

• 1 Package of Yeast
• 1 C Water
• 2 Tbs Oil
• 1 Tbs Honey
• 2 1/2 C Flour
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp. Salt
• 1 tsp. Ground Red Pepper

Mix yeast and water then add rest of the ingredients. mix til smooth. Let sit covered for 5-10 min. Flatten on greased pan and add topping. Cook as topping requires or 425˚ for 15 minutes.

Sargento's Chicken Ranch Pizza

• 2 cups cooked chicken, torn or cut into bite-sized pieces
  
• 2/3 cup ranch dressing, divided
• 1 (12-inch) prepared pizza crust (see pizza crust recipe)
• 6 slices bacon, cooked crisp, crumbled
• 1/4 cup sliced green onion
• 2 cups shredded Mozzarella cheese
• 1 cup shredded cheddar cheese

Combine chicken and 1/3 cup dressing in medium bowl; mix well. Spread remaining 1/3 cup dressing over pizza crust. Spoon chicken mixture over crust; top with bacon, onion and cheese.

Place on baking sheet; bake in preheated 400°F oven 14 minutes or until crust is browned and cheese is melted. 

Olive Garden's Zuppa Toscana

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of Kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour.

Add heavy cream and cook until thoroughly heated.

Stir in the sausage.

Add kale just before serving.

Chicken Parmesan

• 4 Boneless Chicken Breasts about 1/2 inch thick
• 1 Egg
• 1/2 cup Milk
• Seasoned Bread Crumbs
• 2-3 T Olive Oil
• 8 slices mozzarella Cheese
• 1 Jar Spaghetti Sauce 16 oz
• Parmesan Cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken until cooked thoroughly. Put in baking dish.

Put 2 slices of mozzarella cheese on each piece of chicken. Pour spaghetti sauce over all. Sprinkle parmesan cheese and a bit more mozzarella on. Bake at 350˚ for 252-30 minutes or until bubbly. Good ideas for what to serve with are spaghetti, garlic bread, salad, or just with some curly pasta.

Homemade Oreos

• 2 Boxes German Chocolate Cake Mix
• 4 eggs
• 1 1/2 cup Crisco
• 1 (8oz) pkg Cream Cheese
• 1/2 cup Butter
• 1 (1 lb) Bag Powdered Sugar
• 1 tsp Vanilla

Mix top 3 ingredients with hands. Roll dough into balls (size of walnuts) Place on ungreased baking sheet. Bake 9 min at 350˚. Cool on pan 2 min. Then place on brown paper sack or wax paper.

Filling

Cream together butter and cream cheese. Add sugar and vanilla. Put cream mixture in between 2 cookies. And voila the best cookies ever!

Mom's Pecan Tarts

Crust

• 6 oz Cream Cheese
• 1 cup Butter
• 2 cups Flour
• 1/2 tsp Salt
• 1 1/3 cups Broken Pecans

Filling

• 2 eggs
• 2 T Butter
• 1 1/2 cups Brown Sugar
• 1 tsp Vanilla

Beat filling ingredients til smooth towards end of hour chilling.

Crust

Soften butter and cream cheese. Mix together. Then blend well with flour and salt to make a very stiff dough. Chill for 1 hour. Shape into balls and place in mini muffin tin. Shape around crust in tin. 

These don't need to be more than 1/4 inch thick in any one place. Place a few peices of pecans in crust then fill 1/2 to 2/3 full with filling. (It rises and forms a bit of a crusty top in oven.) Place a few more pecans on top, put in oven and bake at 325˚. Mini muffin tin- 25 min. Regular muffin tin- 40 min. While still quite warm take tarts out of pan. Can freeze or just cool off. Good reheated but not needed and great with ice cream.

Coffee Cake

• 1 tsp Vanilla
• 1/2 cup Butter
• 1 cup Sugar
• 2 cups Flour
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 cup Sour Cream

Topping

• 1/3 cup brown sugar
• 1/4 cup white sugar
• 1 tsp cinnamon
• 1/2 cup chopped nuts

Preaheat oven to 350˚. Cream butter until soft. Add sugar cream mixture well. Add eggs one at a time mixing well after each egg. In separate bowl combine flour, baking powder, and salt. Add dry ingredients and sour cream to sugar mixture. Stir in vanilla. Grease 9x9 pan. Mix all topping ingredients in a separate bowl. Spread half of the cake mixture in pan. Sprinkle on half of the topping mixture. Add remaining cake mixture and then the rest of the topping. Bake 30-35 min. THOROUGHLY MIX ALL INGREDIENTS!

No Bake Cookies

• 1 3/4 c. Sugar
• 1/2 c. Milk
• 1/2 c. Butter
• 4 Tbs. Cocoa
• 1/2 c. Crunchy Peanut Butter
• 3 c. Oats
• 1 tsp. Vanilla

Add 1st 4 ingredients in small sauce pan and boil for 1 1/2 min. Remove prom heat and add peanut butter mix until smooth. mix in vanilla and oats. When completely blended drop by spoonful onto wax paper and let sit until they are set. I put in fridge to speed up the last step.

BBQ Chicken Pizza

Smooth desired amount of BBQ SAUCE on crust mix in Minced Garlic, then add chopped ONION and COOKED CHICKEN, sprinkle till covered with CHEESE.

Cook for 15 min at 450˚.

Sloppy Joes

• 1 lb. Ground Beef
• 1 Stalk of Chopped Celery
• 1 Tbs Minced Garlic
• 2 8 oz. Cans Tomato Sauce
• 1/4 c. Ketchup
• 1 Tbs Worcestershire Sauce
• 1/8 tsp Pepper
• 1/4 c. Bbq Sauce

Brown beef and then add all ingredients and mix and then simmer for 10 min if not saucy enough add extra can of Tomato Sauce and BBQ/ Ketchup.

Chicken and Rice Casserole

• 2 Cans Cream of Mushroom Soup
• 1 Can Cream of Chicken Soup
• 1 cup rice (Prepare before adding)
• 1/2 tsp seasoning (I use onion and garlic salt)
• 2 Tbs Minced Garlic
• 2 Stalks of Celery Diced
• 1 large Onion Chopped
• 3 Boneless Skinless Chicken Breasts cooked and cubed

Add to casserole dish in order listed mix together. Then add a layer of SHREDDED CHEDDAR CHEESE. Bake for 30 min. at 350˚. Take out and add 1 CUP CRUSHED RITZ CRACKERS. Cook 15 min at 350˚. Let cool for 15 min. and then eat up!

Nestle Toll House Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups Chocolate Chips(12-oz. pkg.)
• 1 cup chopped nuts

PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Geno's Banana Bread

• 1 1/3 cup of butter or shortening (I used butter)
• 1/2 cup sugar
• 2 eggs
• 1 3/4 cup of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup ripe mashed bananas (I used 3 regular size)

-Put butter + sugar in a bowl, mix well, then add 2 eggs.
-mix dry ingredients with wet mix.
-add bananas and mix well.

Pour in greased pan, bake at 350 degrees for 1 hour, maybe little longer until knife comes out clean

oh! I put like 1/3 of a bag of chocolate chips, you can do nuts, raisens or whatever you want.

Geno's Pie crust

• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup unsalted butter chilled and cut in small pieces
• 1/4 - 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Jacquelle's Amazing Brownies

• 1/2 cup butter, melted
• 1 1/4 cup sugar
• 1 tsp vanilla
• 2 eggs

Mix all the above together. In separate bowl mix the next items together:

• 2/3 cup flour
• 1/2 cup cocoa
• 1/4 tsp baking powder
• 1/4 tsp salt

Gradually add the dry mix to the wet mix until mixed together.
Pour into 9-inch round cake pan which is lined with foil and had been sprayed with cooking spray.
Bake at 350 degrees for 25 minutes (It is fudgy and will not test done but take it out anyway.) Let it cool completely.

It has a topping that you can make while it is baking and then let it sit in the fridge until it is cool:
1 (8oz) pkg cream cheese
1 cup powdered sugar
1/2 cup whipping cream (that has been whipped)
Mix those together and spread on top of brownie. Keep in fridge until you are ready to eat it. It cuts a lot easier when it is cold.
You can also serve with cherry pie filling, if you want.

My variation;
Follow original recipe except double it and add nuts and chocolate chips! Your life will never be the same!

My topping variations:
Peanut Butter -
1/3 cup pb
2 TBS soft butter
2 TBS sugar
1 TBS flour
1 egg
Mix together, drop on brownie and swirl with knife. Bake as directed above.

Cream Cheese -
8 oz cream cheese
1/2 cup sugar
1 tsp vanilla
1 egg
Mix together, drop on brownie and swirl with a knife. Bake as directed above but it will probably take longer to bake so just watch it.

Sweet Cornbread

• 1 Cup Flour
• 1 Cup Yellow Cornmeal
• 2/3 Cup White Sugar
• 1 tsp Salt
• 3 1/2 Tsp Baking Powder
• 1 egg
• 1 cup Milk
• 1/3 Cup Vegetable Oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Ashlie's Cookie Salad

• 2 (3.4 ounce) Packages Instant Vanilla Pudding Mix
• 1 Pint Buttermilk
• 16 ounces Cool Whip (not frozen)
• 2 (11 ounce) Cans Mandarin Oranges Drained
• 1 package of fudge stripe cookies crunched

Directions - In large bowl, mix together pudding, mix buttermilk and cool whip. cover and refrigderate until serving. fold in oranges and cookies.

Chelsea's Tortillas

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1 cup boiling water
• 1/2 teaspoon salt

Combine dry ingredients then cut shortening into mix, add water. Mix in extra flour until dough is slightly sticky but not too much. knead with hands. then take desired amount and roll into a ball then roll out with rolling pin until desired size. Put in hot dry frying pan and cook until has light brown spots on both sides.

Creamy Pesto Chicken

• 3 cups bowtie pasta
• 2 Tablespoons butter
• 1 lb. chicken breasts, cubed
• 1 can cream of chicken or mushroom soup
• 1/2 cup milk
• 1/2 cup pesto sauce

Cook pasta according to package directions, drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned. Add soup, pesto sauce, and milk. bring to boil and simmer 5 min. Stir in drained pasta and heat through. 

Kate's Spaghetti Carbonara

• 8 oz angel hair pasta
• 2 eggs
• 8 strips of bacon
• 2 Tablespoons butter
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Cook pasta as directed on box. Cook bacon cut into small bits, and soak in melted butter. mix all ingredients in bowl and then fry until the eggs have set. Then serve a delicious Italian treat.

Amanda's Root Beer Cookies

• Cookie Dough
• 1 cup sugar
• 1 cup brown sugar
• 1 cup butter softened
• 1/2 cup milk
• 2 eggs
• 2 teaspoons root beer extract
• 2 teaspoons vanilla
• 4 cups flour
• 1 teaspoons baking soda
• 1/4 teaspoons salt

Preheat oven to 375˚F

In large mixing bowl combine sugars, butter, milk, eggs, root beer extract, vanilla, mix until well blended.

Add flour, baking soda, and salt. Beat until soft dough forms.

Drop dough in 1 to 1 1/2 teaspoon- size balls onto prepared cookie sheet. Place the balls appr. 2 inches apart.

Bake for 10 min. or until cookies are just turning brown.

Cool before frosting.

Frosting

• 1 1/2 cups powdered sugar
• 2 tablespoons half n half
• 2 teaspoons butter, softened
• 1 teaspoon root beer extract

In Small mixing bowl, combine all ingredients, mix until smooth.

Frost cookies. Let frosting set before storing.