Karen's Blonde Brownies

• 1 Yellow Cake Mix 
• 1 Egg
• 2/3 C Vegetable Oil
• 1 Tbs Vanilla
• 1 Tbs Vanilla and Butternut Flavoring
• 2 Tbs Water
• 1 Cup Chocolate Chips (Butterscotch Chips also Work)

Mix all ingredients in order listed. Bake in un-greased 9x13 cake pan for 18-30 minutes. The won't look done when you take them out but don't bake longer or they will be overdone. Cover with foil or cookie sheet while cooling to keep in moisture. Cool approximately 10 minutes.

Pillsbury Pizza Calzone

• 2 Cans Refrigerated Pizza Crust(Or you use my recipe for pizza crust)
• Garlic Powder
• Crushed Red Pepper
• Pepperoni Slices
• Mushrooms
• Olives
• Mozzarella Cheese
• Parmesan Cheese
• 1 Jar of Marinara Sauce (For Dipping Sauce)
• Any pizza toppings will work on this so be creative and add stuff that you like on a regular pizza.

Preheat oven to 375˚. Lightly grease a 12- inch round pizza pan. Unroll 1 can of dough and press out from center til evenly distributed to edges. Sprinkle with garlic powder for flavor and crushed red pepper if you like it a little spicy. Layer pepperoni, mushrooms olives and any other toppings, and mozzarella.  


Take second can of pizza dough and unroll on top of pizza and press outside edges to seal. Cut 4 slits on top crust for steam escape. Sprinkle with parmesan cheese. 


Bake 30-35 minutes or until crust is golden brown. Cut and serve with Marinara for dipping.

Jacquelle's Pasta Salad

• 1 lb. Pasta cooked
• 20-30 grapes Cut in Half
• 1 med/lg Apple Cored and Diced
• 2 Chicken Breast Diced and Cooked w/ Season Salt

Dressing

• 1 C Mayo
• 4 tsp Sugar
• 2 Tbs Vinegar
• 1/2 tsp Celery Seed

Prepare dressing and toss with the rest of the ingredients.

Pampered Chef Caesar Salad Dressing

1/4 C Lemon Juice
1/4 tsp Coarse Black Pepper
1 tsp Dijon Mustard
1-2 tsp Sugar
2 Pressed Garlic Cloves
1/4 cup Grated Parmesan or Romano Cheese
Generous 3/4 C Vegetable Oil

"Our Best Bites" Mint Brownies

Brownies

• 4 squares unsweetened baking chocolate (4oz)
• 1 C Butter
• 4 Eggs
• 2 C Sugar
• 1 tsp Vanilla
• 1 1/4 C Flour
• 1/2 tsp Baking Powder

Frosting

• 2 C Powdered Sugar
• 4 Tbs Butter Softened
• 1 1/2 tsp Peppermint Extract
• 1-2 Tbs milk
• Green Food Coloring

Chocolate Glaze

• 6 oz (1 cup) Semi-Sweet Chocolate Chips (Dark Chocolate works also)
• 6 Tbs Real Butter

Preheat oven to 350˚. Line 9x13 pan with foil. (Foil should extend over edges by at least 1 inch.) Lightly Spray with non-stick spray and set aside.


Chop both unsweetened chocolate and 2 sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour to combine with baking Powder. While mixer is running slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until knife comes out clean.


Cool completely on metal rack. When cooled to room temperature, prepare frosting. Combine all frosting ingredients starting with 1 1/2 Tbs of milk and beat until light and fluffy. Add more milk by tsp as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.


While brownies chill prepare chocolate glaze. Place chocolate chips and butter in microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut and serve.

Kelly's Chicken Cacciatore

• 15 oz. Can Tomato Sauce
• 1/2 Cup of Water
• 1 tsp Chicken Broth Granules
• 1/2 tsp Italian Seasoning
• 4-5 Chicken Breast Halves
• 1 Small Can Mushrooms

Put everything in a crockpot and cook on high for 3-5 hours or on low 6-7 hours.

Frito Chili Pie

• 3 cups Fritos Corn Chips(Lightly Salted)
• 1/2 Onion Chopped
• 1 19 oz. Can Chili (I prefer no beans)
• 1 cup grated American Cheese

Cover bottom of pan with 2 cups fritos. Add onion then spread chili on til evenly spread. Sprinkle with cheese and remaining chips.


(NOTE; portions of ingredients are not strict you can mess around with it til its the amount you like. I probably use less of the chips and cheese.)


Bake at 350˚ for 15 min or until warm. Eat by itself or serve over rice.

Mom's Who Think Skillet Taco Supper

• ½ lb Lean Ground Beef 
• 1 Pkg (1 oz) Taco Seasoning Mix 
• 2 ¼ cups Water 
• 1 ½ cups Uncooked Pasta (I Like Mini Farfalle) 
• 1 ½ cups Frozen Corn 
• 1 can (15 oz) Kidney or Pinto Beans, Drained, Rinsed 
• 1 Medium Tomato, Chopped (¾ cup) 
• ½ cup Sour Cream 
• 1 cup Shredded Cheddar Cheese (4 oz) 
• 1 Tbs Chopped Fresh Chives

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. 

2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.


3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.


4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.


5. Cover; let stand 2 to 3 minutes or until cheese is melted.


6. Serve with tortilla chips.

Geno's Fried Breaded Tilapia

• Tilapia Fillets, Boneless
• Chili Powder
• Flour
• Salt 
• Pepper 
• Olive Oil

Thaw fillets and then sprinkle with chili powder and salt and pepper. then dip in flour and coat thinly. Add oil to frying pan and fry turning often. Watch carefully as they can cook very fast. I like serving this with rice.

Pineapple Glaze For Cheesecake

• 2 Tbs Sugar
• 4tsp Cornstarch, Flour also works
• 17 oz. Can Crushed Pineapple in Heavy Syrup, Undrained
• 2 Tbs Lemon Juice
• 2 Drops Yellow Food Coloring

Mix Sugar and cornstarch in small pot. Add rest of ingredients. Bring to boil over med. heat, stirring. Boil 1 minute or until thick. (I boiled mine quite a bit longer.) Let cool and spread over top of pre-prepared cheesecake. (For cheesecake recipe I have an easy one on this blog that works perfectly.)

Curry Chicken

• 2 Chicken breasts thawed and cubed
• Olive oil
• 1 Onion Sliced
• 2 cloves Garlic Minced
• 1 Cup Broccoli 
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Water
• 1/2 tsp Curry Powder
• 1/2 tsp Turmeric (Optional)
• 1/2 tsp Cumen (Optional)

Sautee the onions garlic and broccoli in a little oil. once the onions are clear colored take out and set aside. Brown chicken in a little oil (salt and pepper chicken while cooking). Add soup and water, spices and vegetable mix. Let mixture simmer for a few minutes and add more spice if needed. Serve over yummy rice and enjoy!

Jeanie's Molasses Cookies

• 1 Cup Packed Brown Sugar
• 3/4 Cup Unsalted Butter (Room temp)
• 1/4 Cup Molasses
• 1 Egg
• 2 1/4 Cup Flour
• 2 tsp Baking Soda
• 2 tsp Cinnamon
• 1 tsp Ginger
• 1/2 tsp Cloves
• 1/4 tsp Salt

Cream together w/ blender brown sugar, butter and molasses for a couple minutes. Add egg and mix, scrape bowl ect. Add all other ingredients and mix by hand.


Make little balls, roll in sugar, flatten slightly with palm on baking sheet.


Bake at 375˚ fir 10-12 min. and enjoy!

"At Second Street's" Cherry Chocolate Fudge

 

• 4 1/2 Cups Sugar
• 1 Can Evaporated Milk
• 1 1/2 Cubes of Butter
• 1 12 oz Bags of Milk Chocolate Chips. 
• 1 12 oz Bag of White Chocolate Chips
• 7 oz Jar of Marshmallow Cream
• 2 tsp Vanilla

Spray a 9x13 pan with shortening. 

First Layer - place 1/2 cube of butter in mixer with bag of milk chocolate chips, 1-tsp vanilla, and half of marshmallow cream. In a pan combine 2-1/4 cups sugar, 1/2 cube of butter, and half of the evaporated milk. bring mixture to a boil. boil 10 minutes.  Pour hot mixture over ingredients  in mixer. Mix until well combined and melted. pour into 9x13 pan. 

2nd Layer - place white chocolate chips with 1-tsp vanilla and remainder of marshmallow cream in clean mixer. In pan combine 2-1/4 cups sugar, 1/2 cube of butter and remainder of evaporated milk. bring mixture to a boil. boil 10 minutes. pour hot mixture over ingredients in mixer. Mix until well combined. pour 2/3 of white chocolate over the chocolate fudge. 

Add food coloring and drops of cherry oil to reserved white chocolate.  pour over top the top of the fudge and swirl with a skewer or toothpick. 

Makes 5 pounds

Liz's French Dip Sandwiches

• Oil
• 1 Small Onion
• Garlic Powder
• 2 Beef Bouillon Cubes
• Roast Beef Sandwich Meat
• Provolone or Swiss Cheese
• French Rolls

Put small amount of oil in bottom of saucepan and add chopped onion and cook for a minute. Add Garlic powder, 2 cups water, and bouillon cubes, and meat, Boil for about 10 min. Meanwhile cut rolls and put oil and garlic powder on one side and provolone on the other. Put in oven for 5 min at 325˚. Put meat on rolls and put leftover juice in bowl for dipping.