Friday, July 11, 2008

Grandma's Chocolate Cake

2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water

Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)

4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)

Mix with electric mixer.

Catherine S.

Count Down Brownies

1/2 c. butter
1 c. sugar
2 eggs
1 t. vanilla
3/4 c. flour
1/2 t. baking powder
1/3 c. cocoa
1/4 t. salt
1/2 c. chopped walnuts or pecans

In a bowl, cream butter and sugar. Then add eggs and vanilla and beat well. In another bowl, sift flour, baking powder, cocoa and salt. Fold in chopped nuts and dry ingredients with butter mixture. Pour into greased pan (7x11 recommended) and bake @ 350 degrees for 20-25 minutes. Cover with marshmallows and return to oven for 2-3 minutes until melted. When cooled add frosting.

Note: You can use a 9x9 or 9x12 pan, but you will need to cook the brownies for a longer or shorter amout of time.

1/4 c. butter
1/4 c. cocoa
1 t. vanilla

Cream. Then add:

2 c. powdered sugar
2 t. milk

Mix until creamy.

Harmony R.

Outrageous Chocolate Chip Cookies

1 c. sugar
2/3 c. packed brown sugar
1 c. margarine, softened
1 c. peanut butter
1 t. vanilla
2 eggs

Mix together. Then add:

2 c. flour
1 1/2 c. regular oats
2 t. baking soda
1/2 t. salt
1 pkg. chocolate chips

Mix well. Bake @ 350 degrees for 10-12 minutes.

Sariah R.

Orange Julius

3/4 c. frozen orange juice (1/3 of tall can)
1 c. milk
Put in blender and mix. Then add,

1 T. vanilla (I use real vanilla, you can use imitation though)
Blend. Add:

1 c. sugar

Add ice cubes, about 2 cups at a time and blend. Keep adding ice cubes and blend until it reaches top of blender (mine is a 6 cup) or until it's the right consistency.

Catherine S.


1 box manicotti noodles
1 lb. hamburger
1/4 c. chopped onion
1 1/2 c. mozzarella, shredded
1/3 c. breadcrumbs
1/4 t. italian seasoning
1 egg
1/2 t. salt
2 c. spaghetti sauce

Brown beef with onion. Drain. Combine mixture with 3/4 c. cheese and remaining ingredients (except sauce). Mix well.

Fill cooked manicotti shells. Top with sauce and bake with foil @ 350 degrees for 25-30 minutes. Uncover, sprinkle with remaining cheese. Let stand for 5 minutes.

Shelley F.

Chicken Salad

4 c. chicken (cooked and cut up)
1-2 c. celery, chopped
2 T. lemon juice
salt & pepper, to taste

Toss together, then mix in:

1 c. Miracle Whip
1/2 c. sweet pickle relish
1 c. almonds, slivered or sliced

Serve in pita pockets, cream puffs, or croissants. Also good with cashews and sliced red grapes mixed in.

Catherine S.

Chicken Mushroom Braid

16 thawed Rhodes rolls
3-4 cooked chicken breasts, cubed
1 c. sliced mushrooms, chopped coarsely
1 c. fresh spinach leaves, chopped coarsely
1 c. shredded mozzarella cheese
1/2 t. thyme
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1/4 t. oregano

Roll/press rolls into a rectangle. Mix all other ingredients and spoon mixture down center of dough, the long way. Cut short slits on each side of the dough and braid crosswise over the mixture. Let rise 30-40 minutes in a warm place. Bake @ 350 degrees for 25 minutes. Serve with sauce of cream of mushroom soup diluted with 1/1 chicken broth.

Shelley F.

Hot Taco Salad

3/4 lb. ground beef
1/2 c. chopped onion
1 box (6.8 oz) Rice-A-Roni Beef flavor
1/2 c. salsa
1 t. chili powder or taco seasoning (optional)
4 c. shredded lettuce
1 medium tomato, chopped
1/2 c. shredded monterey jack cheese or cheddar cheese
1/2 c. crushed tortilla chips (optional)

In large skillet, brown ground beef and onion; drain. remove from skillet, set aside. In same skillet prepare Rice-A-Roni mix as package directs. Stir in meat mixture, salsa and chili powder or taco seasoning; continue cooking over low heat 3-4 minutes or until heated through. Arrange lettuce on serving platter. Top with rice mixture, tomato and cheese. Top with tortilla chips if desired.

Sariah R.

Thursday, July 3, 2008

Best Bread

2 1/2 T. yeast to
6 c. warm water

Mix in:
9 c. whole wheat flour
(optional: add 1-2 T. gluten)

Knead 1-2 minutes.
Let sponge (rest/rise) 15 minutes.

Mix in:
2 T. salt
1/2 c. oil
1/2 c. honey

Gradually add in 6-8 cups whole wheat flour till dough holds together and cleans side of bowl.

Knead 5-7 minutes.

(Optional: add 1-2 T. dough conditioner/lecithin)

Shape loaves and place dough in pans. Let rise for about 30 minutes. Place in cold oven and turn on heat. Heat to 350 degrees Bake for about 25 minutes. (till golden brown.)

Jeri C.

Easiest Whole Wheat Bread #1

2 (8x4" loaves)

3 1/2 c. whole wheat flour
1/3 c. gluten flour, sifted
1 1/4 T. instant yeast
2 1/2 c. steaming hot tap water (120-130 degrees)
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 1/2 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough. Let rest 5 minutes.
Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Put bread into oven, turn on for 1 minute and then turn off. Let bread rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. Remove from pans and cool on racks.

*If you do not want to use gluten flour, you may substitute whole wheat flour in its place.

from: Emergency Food in a Nutshell, Probert & Harkness

by Janice R.

Wacky Cake

3 c. flour
6 T. cocoa
2 t. baking soda
2 c. sugar
1 t. salt
3/4 c. oil
1 1/2 T. vinegar
1 T. vanilla (imitation is okay)
2 c. water

Mix dry ingredients in the pan to be cooked in (9x13). Make 3 holes in dry mixture. Pour oil in one, vinegar in one, and vanilla in the other. Then add water and mix it all together. Bake @ 375 degrees for 30 minutes.

Frost with Never Fail Frosting.

Shelley F.

Never Fail Frosting

2 unbeaten egg whites
1/4 t. salt
1 c. sugar
1/2 t. cream of tartar
3 T. water
1 t. vanilla (imitation is okay)

Combine all except vanilla in a double broiler over medium heat. Beat with electric beater at top speed until stiff. Remove from heat and add vanilla.

Makes enough for 9x13.

Shelley F.

Crab-Potato Bake

10 large potatoes
1 1/2 - 2 lbs. imitation crab flakes
2 1/2 c. sour cream
4 eggs, well beaten
1/3 c. chives, chopped OR green onions
1/3 c. bell pepper, chopped

Bake @ 375 degrees about 30-40 minutes. Scoop out centers of potatoes. Combine potato with remaining ingredients and fill potatoes. Bake until filling is firm on top but moist inside.

Sariah R.

Shrimp Dip

16 oz. sour cream
1 packet ranch dressing
4 oz. can tiny shrimp; drained and chopped small

Mix well. Cover and refrigerate.

Sariah R.

Bacon wrapped Water Chestnuts

1 c. ketchup
1 c. brown sugar
1 t. worcestershire sauce
16 oz. sliced bacon
2 (8 oz.) cans water chestnuts, drained

Preheat oven to 350 degrees. In saucepan, combine ketchup, brown sugar & worcestershire sauce; heat to just boiling. Pour sauce over bacon and water chestnuts. Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan. Bake in preheated oven until bacon is completely cooked; about 45-50 minutes.

Barbara C.


1 c. non-instant milk powder or 1 3/4 c. instant dry milk
3 c. slightly warm water
1/2 c. commercially cultured or previously made buttermilk

Shake or beat all ingredients. Cover and allow to stand in a warm room until clabbered (6-12 hours). Refrigerate after the milk is clabbered.

-"Simply Ready" by Terri Johnson.

Shelley F.

Chocolate Molten Surprise

4 squares Semi-sweet baking chocolate
1/2 c. butter
2 whole eggs
2 egg yolks
1 c. powdered sugar
1/3 c. flour
12 Chips Ahoy chocolate chip cookies
1/2 c. thawed Cool Whip (optional)

Preheat oven to 425 degrees. Microwave chocolate and butter in large microwaveable bowl on High 2 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

Bake 8 minutes or until cakes are firm around edges but still soft in centers. Let stand 1 minute. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping, if desired.

"Kraft Food & Family" magazine

Catherine S.

Sweetened Condensed Milk

1/2 c. warm water
1 c + 2 T. instant nonfat dry milk
3/4 c. sugar
Mix well until smooth.
Makes 14 oz.

Shelley F.

Pizza Hut Original Pan Pizza

1 1/2 c. warm water (105 degrees)
1/4 c. nonfat dry milk
1/2 t. salt
4 c. flour
1 T. sugar
2 1/4 t. yeast
2 T. oil
9 oz. oil (3 oz. per pan)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into 3 balls. In three 9" cake pans, put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

8 oz. tomato sauce
1 t. dry oregano
1/2 t marjoram
1/2 t. dry basil
1/2 t. garlic salt

Combine and let side for 1 hour.

For each 9" pizza: Preheat oven to 475 degrees. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 oz. shredded mozzarella cheese on sauce. Place toppings of your choice. Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown. Cut in 6 slices.

Shelley F.

Favorite Roll Mix

9 c. whole wheat flour
9 c. white flour
1 c. sugar
1 c. instant dry milk
2 T. salt
1/3 c. gluten flour (optional)

Mix all ingredients together well in a large bowl. Store in a cool dry place in an airtight container. Label and date; use within 10-12 weeks. Makes about 22 cups of mix.
For regular non-instant dry milk; add an additional 2 T. to mix above.

Variation: This mix can be made with all whole wheat flour and double the gluten flour.

Janice R.

Heavenly Cinnamon Rolls

Make the recipe for Bread Rolls, adding either 1 T. lemon juice with the oil or 1 T. dough enhancer with the Favorite Roll Mix. Prepare the following ingredients while dough is rising.

1/3 c. raisins boiled in 1/2 c. water for 15 minutes; cool OR
1/2 c. soaked and chopped dried apples
1/2 c. sugar or brown sugar, packed
1/4 c. powdered butter
1 t. cinnamon
2 T. water
1/2 c. crushed walnuts (optional)

Combine sugar, butter powder, cinnamon and water together. After dough has risen until doubled, punch down. Roll dough out on a floured surface into a 12x20 inch rectangle. dot butter/sugar paste over top; then spread over entire surface. Sprinkle with raisins and nuts. Roll dough lengthwise and cut into 12 rolls (about 1 1/2 inches thick). Place cut side down in greased 9x13 inch light colored pan. (Dark pans cause rolls to brown more.) Cover with towel. Let rise in warm place until almost doubled (about 25-30 minutes - rolls will be dry if allowed to completely fill out the pan when rising.) Bake @ 350 degrees for 25 minutes.

3 c. powdered sugar
3 T. + 2 t. water
1 1/4 t. vanilla

Combine ingredients. Icing should be just barely runny; if too thick add 1/2 - 1 T. more water. Using the back of a spoon, spread icing on piping hot rolls so it can drizzle down inside and cover entire outside of rolls. Enjoy hot or cold. Makes 12 large rolls.

from Emergency Food in a Nutshell, Probert and Harkness.

Janice R.

Bread Rolls

1 3/4 c. steaming hot tap water (120-130 degrees F)
1/2 c. oil
2 T. dried whole egg, sifted
1 T. instant yeast
4-5 1/2 c. Favorite Roll Mix

Pour hot tap water into large bowl. Whisk in oil and egg. Stir in 2 cups roll mix. Stir in yeast and 1 more cup roll mix. Add remaining mix as needed to make a soft dough. Knead dough 5 minutes by hand until smooth (3 minutes in bread mixer, adding mix until dough no longer sticks to side of bowl). Place smooth side down in lightly oiled bowl; turn dough smooth side up. (This oils the top of the dough.) Cover with a damp towel; let rise in a warm place about 40 minutes, until doubled.
Punch dough down. Divide into 16-24 rolls. Form rolls and place in 2 greased 9 inch round pans or one 9x13 pan. Cover; let rise in warm place until about doubled. Preheat oven to 350 degrees. Bake 20-25 minutes until browned. Makes 16-24 rolls.

from Emergency Food in a Nutshell, Probert and Harkness

Janice R.

Strawberry Smoothies

1 c. frozen strawberries (or other berries as desired)
2 c. orange juice
1 banana, cut in pieces
1/2 c. powdered milk
2 T. sugar

Place all ingredients in blender, cover with lid and puree. Serves 4.

by Julie Christensen - the Friend, Feb. 2005.

Janice R.

Hot Cocoa Mix

15 c. instant dry milk
1 c. cocoa
1 1/2 c. sugar
1 1/2 t. salt

Mix well.
To use: Mix 1/2 c. cocoa mix with 1 cup hot water.

Janice R.

Frosty Chocolate Drink

1 1/2 c. very cold water
1 1/2 c. powdered milk
1/2 c. sugar
1/4 c. dutch cocoa
1 t. vanilla
20 ice cubes

Place all ingredients in the blender and blend on high for 2 full minutes. Serve immediately. Makes 4 12 oz. servings.

For Chocolate Banana: add 1 banana
For Chocolate Peanut Butter: add 1/4 c. peanut butter
For Chocolate Mint: add 1/4 t. peppermint extract
Ice Cream Chocolate Shake: add a scoop of vanilla ice cream

from "The Essential Food Storage Cookbook" Girsberger and Peterson

Janice R.

Pumpkin Dessert

5 eggs, beaten
1/2 c. sugar
1 large can pumpkin
13 oz. evaporated milk
3 T. pumpkin pie spice
1 white or yellow cake mix
1 c. melted butter
1 c. chopped walnuts

Mix together eggs, sugar, pumpkin, milk, and spiced. Pour into greased 9x13 pan. Sprinkle cake mix powder over pumpkin mixture and top with walnuts. Drizzle butter over all. Bake for 1 hour @ 350 degrees.

Stephanie E.

Tortilla Soup

1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
tortilla chips

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.

Shelley F.

Parmesan Chicken

2 c. breadcrumbs
3/4 c. parmesan cheese
1 t. paprika
1 t. garlic salt
1 t. pepper
4 T. parsley
1/4 c. butter
4-6 chicken breasts, skinned and boned

Mix first 6 ingredients in a bowl. Melt butter. Dip chicken in butter and coat with crumb mixture. Place on greased cookie sheet and bake for 30-35 minutes @ 400 degrees.

Lucy J.

Hot Spinach Artichoke Dip

2 (6 oz.) jars marinated artichoke hearts, chopped
10 oz. pkg. frozen, chopped spinach, thawed & drained well.
1 clove garlic, pressed or minced
1/2 c. sour cream
1/2 c. mayo
3/4 c. grated parmesan cheese

Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts. Mix with remaining ingredients. Spoon into pie plate or casserole dish. Bake 20-25 minutes.

Serve with melba toast, or toasted baguette slices.

Catherine S.

Fried Ravioli

1 box cheese ravioli
1 c. buttermilk
2 c. italian bread crumbs
oil for frying (preferably olive oil)
1 c. parmesan cheese
1-2 c. marinara sauce

Dip ravioli in buttermilk, then in bread crumbs. Place in heated oil and cook until crisp. remove from oil, sprinkle with parmesan cheese. Dip in marinara sauce as desired and enjoy!

Jana C.

Pumpkin Roll

1/2 c. all purpose flour
1 t. baking powder
2 t. pumpkin pie spice
4 egg yolks
1/2 t. vanilla
1/3 c. granulated sugar
1/2 c. canned pumpkin
4 egg whites
1/2 c. granulated sugar
powdered sugar
cream cheese frosting

Grease and lightly flour a 15x10x1 inch jelly roll pan; set aside. Stir together flour, baking powder and pumpkin pie spice. In a medium bowl beat egg yolks and vanilla with an electric mixer on high speed for 5 minutes or till thick and lemon colored. Gradually add the 1/3 c. sugar, beating on high speed till sugar is almost dissolved. Then mix in 1/2 c. canned pumpkin. Thoroughly wash the beaters. In another bowl beat egg whites on medium speed till soft peaks form (tips curl). Gradually add the 1/2 c. sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle dry mixture over egg mixture; fold in gently just till combined. Spread batter evenly in the prepared pan.
Bake @ 375 degrees to 12-15 minutes or till cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel covered with powdered sugar. Roll up towel and cake, jelly-toll style, starting from one of the cake's short sides. Cool on a wire rack. Unroll cake; remove towel. Spread cream cheese frosting over cake within 1 inch of the edges. Roll up cake. Sprinkle powdered sugar on top or decorate. Then chill it before serving.

Cream Cheese Frosting for Pumpkin Roll
3 oz. cream cheese
1/4 c. butter, softened
1 c. powdered sugar
1 t. vanilla

Beat cream cheese and butter together until smooth and creamy. Then beat in powdered sugar and vanilla until smooth. Frost cake.

Sariah R.

Ham & Peas Pasta

2 t. butter
1 t. minced onion
1/8 t. salt
1 c. peas
4 oz. mushrooms, cleaned and sliced
4 oz. ham, cut into chunks, or thinly sliced
1 t. fresh parsley, chopped
8 oz. pasta
1 -1 1/2 c. whipping cream
1 c. grated parmesan cheese

Melt the butter in a skillet on medium heat. Add onion and saute it until soft. Add mushrooms and salt. When mushrooms are done, stir in the ham, peas, and parsley. Remove skillet from the stove. Cook pasta according to the package directions; drain completely. Return the pasta to its pot on medium-high heat. Pour in 1 cup of the cream. Stir the pasta until the cream begins to bubble. Add 3/4 c. of the cheese, blend well and remove the pot from the heat. Stir in the ham mixture. If the pasta seems too dry, add more cream. Put the pasta into serving dish and sprinkle with remaining cheese.

Lucy J.

Sweet Potato Casserole

6 c. sweet potatoes (6-8 potatoes)
1 c. sugar
1 t. salt
4 eggs, beaten
1 stick (1/2 c.) margarine, melted
1 c. canned milk
1 t. vanilla

Boil sweet potatoes for 30-45 minutes, drain and mash. Mix all ingredients well with sweet potatoes.

2 c. brown sugar
2/3 c. flour
2/3 c. melted margarine
2 c. chopped pecans

Blend butter, flour, brown sugar. Put pecans with mixture. Put on top of sweet potatoes and bake @ 350 degrees for 35-45 minutes. Makes large 11x14 pan. Recipe can be cut in half.

Shelley F.

Chicken Broccoli Braid

2 c. cooked chicken, cut up
1 c. broccoli, chopped
1/2 c. red pepper, chopped
1 clove garlic, chopped
1 c. cheddar cheese, grated
1/2 c. mayonnaise
1/2 t. salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten

Preheat oven to 375 degrees. Mix chicken, broccoli, garlic, cheese, mayo and salt together. Unroll the packages of roll dough width wise on cookie sheet. Use a rolling pin or your hands to seal perforations. Use a pizza cutter to cut dough on the long sides into strips, 1 1/2 inches apart, 3 inches deep (there will be 6 inches in the center for the filling). Spread mixture evenly over the middle of the dough. To raid, lift strips of dough across mixture to meet in the center. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Bush egg white over dough. Bake for 25-28 minutes or until deep golden brown.

*For a side dish, I don't put in any chicken; use 2 c. broccoli and 1 c. red pepper.

Holly L.


1 Chocolate Cake Mix
2/3 c. shortening
2 eggs
1 can frosting (cream cheese or vanilla)

Mix cake mix, shortening and eggs together until everything is wet. Then roll into little balls and place on an ungreased cookie sheet. Bake @ 350 degrees for 8-10 minutes. After they're cooled, choose two same sized cookies and put frosting in the middle.

Enjoy! They're REALLY good!

Sariah R.

Haunted Taco Tarts

1 T. vegetable oil
1/2 c. chopped onion
1/2 lb. ground beef
1/2 t. chili powder
1/2 t. dried oregano leaves
1 clove garlic, minced
1/4 t. salt
1 pkg. refrigerated pie crusts
1 egg white
1/2 c. chopped tomato
1/2 c. shredded cheese

Egg Yolk Paint:
4 eggs
4 t. water
red, yellow, blue and green liquid food colors

Place 1 egg yolk in each of 2 small bowls. Add 1 t. water and a few drops different food color to each; beat lightly.

Heat oil in large skillet over medium heat. Add onion and cook until tender. Add beef and brown. Stir in seasonings; set aside.
Preheat oven to 375 degrees. Lightly grease baking sheets. Prepare Egg yolk paint; set aside.
On lightly floured surface, roll 1 pie crust to 14 inch diameter. Using 3 inch halloween cookie cutters, cut out pairs of desired shapes. Repeat with second pie crust, rerolling dough if necessary. Place 1/2 of shapes on prepared baking sheets. Brush edges with egg white. Spoon about 1 T. taco mixture onto each shape. Sprinkle with 1 t. tomato and 1 t. cheese. Top with remaining matching shapes; press edges to seal. Decorate using Egg Yolk Paint.
Bake 10-12 minutes or until golden brown. Makes about 14 tarts.

Lucy J.

Spider Web Dip

8 oz. cream cheese, softened
8 oz. jar salsa
1/2 c. guacamole
2 T. sour cream

Place cream cheese and salsa in blender or food processor container; blend until almost smooth. Spread cream cheese mixture on round serving dish or pie plate; smooth guacamole over top, leaving 1/2 inch border. Place sour cream in a small resealable plastic food storage bag; seal bag. Cut off tiny corner of bag; pipe sour cream in circles over guacamole. Run tip of knife through sour cream to make "spider web." Serve with Spooky Tortilla Chips.

Lucy J.

Spooky Tortilla Chips

3 pkgs. flour tortillas
salt to taste

Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Cut tortillas with cookie cutters one at a time. Discard scraps. Lightly spray tortillas with cooking spray. Place on baking sheet and sprinkle with salt. bake 5-7 minutes or until edges begin to brown. Remove to wire rack to cool completely.

Lucy J.

Chicken Taco Filling

1 lb. boneless/skinless chicken breasts
1 pkt. (4 T.) taco seasoning
1 c. chicken broth

Dissolve taco seasoning into broth. Place chicken breasts in crockpot and pour broth over. Cover and cook on Low for 6-8 hours. With 2 forks, shred the chicken meat in bite-sized pieces. Use in soft tacos, burritos, nachos, etc.

Shelley F.

Caramel Dip

14 oz. pkg. Kraft caramels (about 50)
2/3 c. cream or half and half. *I use half and half.

Unwrap and melt caramels and cream in heavy saucepan over low heat, stirring frequently until smooth. Serve warm or at room temperature with apples, bananas, pretzels, and whatever else you think might be good.

*This is a Halloween tradition at our house.*

Catherine S.

Tuesday, July 1, 2008

Pasta con Sugo Rosa

1/2 onion, chopped
1 clove garlic, minced
4 T. olive oil
6 slices of bacon (or pancetta, if you can find it)
1-2 chicken breasts
26 oz. can Hunt's Four Cheese spaghetti sauce
2 C. heavy whipping cream
2 t. basil
dash of oregano, parsley, and salt & pepper
16-20 oz. penne (or any pasta)
parmesan cheese

In a skillet, saute the garlic and onion in olive oil. Cut raw chicken and bacon in cubes and add to the onions and garlic. Cook on medium until fully cooked. Pour the tomato sauce and cream over meat and onions. Mix well. Season with basil, parsley, oregano, and salt & pepper. Simmer the sauce on low for at least 15 minutes. Cook and strain pasta. Top with sauce and parmesan cheese.

This sauce gets tastier the longer it cooks (that's what the Italians say is the key to a good sauce!) You could put it in a crock pot and let it simmer all day.

Buon appetito!

Catherine S.

Chili Enchilada Casserole

10 flour tortillas
10 oz. can enchilada sauce
1 lb. ground beef
8 oz. can tomato sauce
1 onion, chopped
1 can sliced olives
2 cans chili with beans
1 lb. grated cheese

Brown ground beef with onion. Add sauces and other canned goods. Let simmer 5-10 minutes. In 9x13 pan, layer torn tortillas, meat mixture and cheese. Makes about 3 layers. Bake @ 350 degrees for 20-30 minutes. Let stand 5-10 minutes before serving. Can top with sour cream, tomatoes, avocados, etc.

Lucy J.

Baked Spaghetti

1 c. chopped green onion
1 c. chopped green pepper
1 T. butter
28 oz. diced tomatoes with liquid
4 oz. can mushroom stems and pieces
2.25 oz. can sliced olives
2 t. oregano
1 lb. hamburger; cooked & drained
12 oz. spaghetti noodles; cooked & drained
2 c. shredded cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated parmesan cheese

Saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer uncovered for 10 minutes.
Place 1/2 of spaghetti noodles in greased 9x13 dish. Top with 1/2 of vegetable mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth. Pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered @ 350 for 30-35 minutes.

Shelley F.

Yakisoba (Fried Noodles)

1 pkg. thin spaghetti
1 medium onion
1/2 cabbage
1 carrot
2 stalks celery (opt.)
1 c. bean sprouts
meat (chicken, pork, beef or shrimp) choose two.
1 c. stir fry sauce

Cook spaghetti and set aside. Stir fry vegetables (til tender crisp) and meat (not shrimp). Add spaghetti and sauce and bean sprouts. If using shrimp, add now also. Stir fry until noodles are heated.

Sariah R.

Crock Pot Frito Pie

1 large onion, chopped
3 lbs. leans meat
3 cloves garlic
3/4 c. dry beans; sort and rinse (or 15 oz. can pinto beans)
4 c. water (reduce to 1 1/2 - 2 c. if using canned beans)
*I used only 3 cups with dry beans
1 t. salt
1 envelope taco seasoning (approx. 1/4 c.)
1 pkg. corn chips
3 c. shredded monterey jack and cheddar cheese
2 diced tomatoes
16 oz. salsa
16 oz. sour cream
sliced olives

Meat may be ground, stew meat or a roast. Try using beef, pork, lamb, or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later. Combine onion, beef, garlic, beans, water, salt, and taco seasoning in crock-pot. Stir well. Cover and cook on high 8-10 hours. Before serving, shred meat by pulling apart with 2 forks and mix with juices. Serve on a bed of chips. top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave. Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Serves 10-12

Peanut Butter Bars

1 c. flour
1 c. rolled oats, quick or regular
1/2 c. sugar
1/2 c. brown sugar, packed
1/2 t. soda
1/4 t. salt
1/2 c. margarine, softened
1/3 c. peanut butter (creamy)
1 egg
1/2 t. vanilla

Blend all ingredients with a mixer until coarse crumbs. Press into a buttered 9 x 13 pan. Bake @ 350 degrees 20-25 min.
Sprinkle immediately with chocolate chips (about 1 cup). Let sit 5 minutes, then spread evenly.
Frost with peanut butter and chocolate frosting. (My favorite!)

Peanut Butter Frosting
1 c. powdered sugar
1/3 c. peanut butter
milk (canned or fresh); to consistency (about 3 T.)

Mix until smooth.

Chocolate Frosting
2 c. powdered sugar
1 T. margarine
2 T. cocoa
hot water (about 3-4 T.)
dash of salt

Mix until smooth.

Catherine S.

Peanut Butter Oatmeal Cookies

1/2 c. margarine
1 c. creamy peanut butter
1/2 c. brown sugar
1/2 c. white sugar
1 t. baking powder
1/2 t. baking soda
1 egg
1 t. vanilla
1 c. flour
1 c. quick oats

Cream margarine and peanut butter. Add the sugars. Add baking powder and baking soda. Beat until fluffy. Add egg and vanilla. Add the flour and oats. Form into balls and place on a greased cookie sheet. Flatten and criss-cross with the tines of a fork. Bake at 350 degrees for 10-12 minutes.
Makes 52 cookies.

Kathy S.

Eclair Cake

1 lb. graham crackers
5 oz. box instant vanilla pudding
3 c. milk
8 oz. Cool Whip

Chocolate Frosting:
3 T. melted butter
1 1/2 c. powdered sugar
1 t. vanilla
1/2 c. cocoa
1 T. corn syrup
3 T. milk

Mix pudding and milk. Fold in Cool Whip. Line bottom of 9 x 13 pan with graham crackers. Pour half of pudding mixture on top. Layer crackers on top of pudding. Pour rest of pudding mixture on top of crackers. Make one more layer of crackers.
Mix chocolate frosting ingredients until smooth. Pour over last layer. Chill for 24 hours.

Shelley F.

Monkey Bread

3 cans biscuits
1/2 c. sugar
2 T. or more cinnamon
1/2 c. margarine
1/2 c. brown sugar
1/2 c. sugar

Cut each biscuit into 4 pieces. Combine sugar and cinnamon in a plastic bag. Shake pieces of dough in cinnamon/sugar mixture. Put into greased bundt pan.
Bring to a boil in small saucepan: margarine, brown sugar, and sugar. Pour mixture over biscuits. Bake at 350 degrees for 25 minutes. Cool slightly and dump out on a plate.

Sariah R.

Winter Fruit Salad

10 c. lettuce
1 c. cashews
4 oz. swiss cheese
1/4 c. dried cranberries
1 apple, cubed
1 pear, cubed

Toss together; add dressing before serving.

1/2 c. sugar
1/3 c. lemon juice
2 t. diced onions
1 t. dijon mustard
1/2 t. salt
2/3 c. oil
1 T. poppy seeds

Blend well.

Lucy J.

Chicken Piccata

3-4 chicken breasts, cut in half and sliced thinly into cutlets
salt & pepper
1/2 c. flour
4 T. oil, olive or vegetable
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 large lemon, sliced 1/4 inch thick half moons, discard ends.
1 T. dried parsley or 2 T. fresh
1/2 c. fresh lemon juice
2 T. capers (optional)
3 T. unsalted butter, cut in 3 pieces, chilled

Adjust oven rack to middle and heat oven to 200 degrees. Spread flour in shallow dish. Pat cutlets dry with paper towels, then season with salt and pepper. Dredge through flour to coat and shake off excess.
Heat 2 T. of oil in a 12 inch skillet over medium high until just smoking. Add half of the cutlets and cook until light golden brown (about 2 minutes per side). Transfer to a plate and keep warm in oven. Add remaining 2 T. oil and cook remaining cutlets the same way and warm in oven.
Add shallot and garlic to oil left in skillet, reduce heat to medium, and cook until softened (1-2 minutes). Stir in broth, lemon slices, and parsley (if using dried) scraping up browned bits. Simmer until reduced and slightly syrupy, about 6-8 minutes.
*Important: If doubling this recipe, don't double lemon slices - this will make the sauce too bitter.)
Stir in the lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Off the heat, stir in parsley (if using fresh) and season with salt and pepper to taste. Spoon sauce over chicken before serving. For picky eaters, you can strain the sauce over the chicken and discard cooked shallot and parsley (or save for non picky eaters!)

Serve with rice and roasted or steamed asparagus.

Diana G.

Stuffed Manicotti

1 - 1 1/2 lbs. ground beef
1 egg
1 can chopped olives
1/4 t. garlic salt
2 c. cheese
1 slice of bread; make crumbs
1 1/2 cans spaghetti sauce
1 can mushrooms (opt.)
1 t. worcestershire sauce
1 box manicotti noodles

Boil noodles until barely soft. Brown ground beef and drain. Pour half of one can of spaghetti sauce in bottom of 9 x 13 baking dish. Mix egg, olives, garlic salt, bread crumbs, mushrooms, worcestershire sauce, and other half of spaghetti sauce. Add meat and half of cheese. When noodles are done let drain and cool. Stuff with meat and sauce mixture with small spoon. Place in baking dish. Spread remaining half of spaghetti sauce over noodles and sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes. Can be frozen for up to 3 months.

Lucy J.

Pineapple Coconut Cake

3/4 c. pure or light olive oil
2 t. lemon zest
1 c. granulated sugar
2 large eggs
1 large egg white
1 t. pure vanilla extract
3/4 c. pineapple juice
1/2 c. coconut
2 c. flour
3 t. baking powder
1 t. salt

Pineapple Frosting:
1/4 c. pure or light olive oil
3 c. powdered sugar
1 t. pure vanilla extract
1/3 c. pineapple juice

Preheat oven to 350 degrees. Coat one 9 x 9 pan with olive oil cooking spray. In a mixer bowl, add olive oil, lemon zest, sugar, eggs and egg white. Beat on medium speed for 1 minute. Add vanilla, pineapple juice and coconut, mix until well-blended. Add flour, baking powder and salt. Blend until just mixed.
Pour into prepared pan. Bake 35-40 minutes or until top turns brown and a knife inserted into center comes out clean. Cool completely and frost.

To make frosting, combine ingredients in a mixer bowl and blend until smooth. Frost cake.

"Olive Oil Desserts," by Micki Sannar

Janice R.

Herbed Rolls

1 c. warm water, 70-80 degrees
2 T. butter, softened
1 egg
1/4 c. sugar
1 t. salt
1/2 t. each: dried basil, oregano, thyme, and rosemary
3 1/4 c. flour
2 1/4 t. active dry yeast

melted butter
coarse salt

Place ingredients in a bread machine pan in order given. Select dough cycle. When cycle is finished, turn dough onto lightly floured surface. Divide into 16 portions, shape each into a ball. Place 2" apart on greased baking sheets. Cover and let rise about 30 minutes. Bake at 375 degrees for 12-15 minutes. If desired, brush with melted butter and sprinkle with salt.

Shelley F.