Chocolate Toffee Cookies

2 c. flour (I add almost a cup more so it's not so sticky)
1/3 c unsweetened cocoa
1 tsp. baking soda
1/4 t. salt
1 c butter ( I do half butter half margarine)
1 c sugar
2/3 c brown sugar
2 eggs
2 tsp vanilla
1 bag toffee bits

Mix flour, cocoa, soda, salt, set aside. Cream butter, sugar, brown sugar. Add eggs one at a time. Add vanilla. On low speed gradually add flour mixture. Stir in toffee bits.
Bake at 350 for 12-13 minutes.

by Christie J.

Chocolate Mint Cookies

1 Devil's Food Cake mix

3/4 c. shortening

1 t. vanilla

2 eggs

1 pkg. Andes mints

Mix together cake mix, shortening, vanilla & eggs. Roll into a log (it will be sticky, but rolls out on counter nicely). Divide in half, and then each half into 24 balls. Place balls on an ungreased baking sheet and bake at 350 degrees for 10 minutes. Do not over bake. Remove from oven and immediately place a mint on each cookie. Let set until melted. Spread with a knife. Place in cool area to set up.

by Tenille W.

Chocolate Fudge Thumbprints

3/4 c. sugar

3/4 c. butter or margarine, softened

1/2 t. vanilla

1 egg

1 3/4 c. all purpose flour

3 T. unsweetened baking cocoa

1/4 t. salt

hard peppermint candies, crushed

Fudge Filling:

1/4 c. whipping cream

1 c. milk chocolate chips

Preheat oven to 350 degrees. In large bowl, beat sugar, butter, vanilla and egg until well blended. Stir in flour, cocoa, and salt until dough forms. Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased baking sheet. Press thumb into center of each cookie, but do not press all the way through. Bake 7-11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in a small saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened. Spoon rounded 1/2 teaspoonfuls of filling into indentation in each cookie. Top with crushed candies.

Makes about 3 1/2 dozen.

by Catherine S.

Peanut Butter Blossoms

1 c. peanut butter

1 c. sugar

1 egg

1 t. vanilla

milk chocolate kisses

In mixing bowl, cream peanut butter and sugar. Add egg and vanilla. Beat until blended. Roll into 1 1/4 inch balls. Place 2 inches apart on baking sheet. Bake at 350 degrees for 10-12 minutes. Immediately press on chocolate kiss in center of each cookie. Cool for 5 minutes before removing from cookie sheet.

by Shelley F.

Lemon Lime Cookies

1 c. sugar

2/3 c. shortening

1 T. grated lemon peel

2 T. lemon juice

2 t. grated lime peel

1 T. lime juice

1 egg

1 3/4 c. flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

Heat oven to 375 degrees. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl wit an electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda, and salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until edges are golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost with Lemon Lime Frosting.

Lemon Lime Frosting:

2 c. powdered sugar

2 T. butter or margarine, softened

1 t. grated lime peel

1 T. lemon juice

2-3 t. water

Mix all ingredients til smooth and spreadable.

by Catherine S.

Spritz Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon clear vanilla extract
1/2 teaspoon no-color almond extract

Makes: 7-8 dozen cookies.

Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

by Becky B.

Corn Chowder

2 T. butter

extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only (can use dried thyme)

1/4 c. flour

6 c. vegetable stock (or broth)

2 c. cream

8 potatoes, peeled & diced

1 can corn

some ham & bacon, diced

salt and pepper

1/4 c. chopped parsley leaves

Heat the butter and 1 T. olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil and boil hard for about 7 minutes; until the potatoes break down (this will help to thicken the soup and give it a good texture).

Add the corn. Season with salt and pepper and simmer about 10-12 minutes. Stir in the parsley & ham and bacon. Give it another little drink of olive oil. Ladle the soup into bowls and serve.

by Christie J.

Pumpkin Chocolate Chip Muffins

3 c. flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
½ t. salt
4 eggs, slightly beaten
2 c. sugar
16 oz. can pumpkin
1 c. oil
2 c. chocolate chips

Preheat oven to 350 degrees. Grease or line with paper cups muffins pans. Combine flour, soda, baking powder, cinnamon & salt. Combine eggs & sugar in large bowl. Add pumpkin & oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Scoop batter into prepared muffins cups. Bake for 20-25 minutes. Cool on wire racks.

Makes 36 muffins.

by Catherine S.

Toscana Soup

1/5 lb. italian sausage (hot or mild)

1 medium onion, diced

6-8 medium potatoes diced with skin on

6-8 cups chicken broth

3/4 t. salt

3/4 t. pepper

3 c. heavy cream

6 c. chopped kale

Cook sausage and onion in large soup pot over medium heat. Drain. Return sausage and onion to pot. Add potatoes, chicken broth, salt, pepper, and cream. Slowly bring to a boil over medium heat, stirring every few minutes. Once it comes to a boil, cover, and turn down heat so it can simmer for 20 minutes. Once the soup has been simmering for 20 minutes, add the kale. Cover and simmer for another 30 minutes.

Serve with grated cheese. Enjoy!

by Shelley F.

Ginger Carrot Nut Bread

2 eggs

3/4 c. packed brown sugar

1/3 c. oil

1/2 c. milk

1 t. vanilla

2 c. flour

2 t. baking powder

1 t. ginger

1/2 t. salt

1 c. shredded carrots

1/2 c. chopped nuts

Heat oven to 350 degrees F. Grease & flour bottom of 8x4 loaf pan. In large bowl beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk, and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread evenly in pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Serve slices of bread with whipped cream cheese.

by Sariah R.

Swiss Chicken Casserole

Cook rice & put into a baking dish.

Place chicken (cooked or uncooked) on top of rice.

Layer slices of swiss cheese on top of chicken.

Put ham slices on top of cheese.

Mix 1 can cream of Chicken soup and 1 c. milk. Pour on top.

Bake at 350 degrees F. for 30 - 60 minutes; depending on if you used cooked or uncooked chicken.


by Christie J.


*You can assemble this beforehand and put into the oven when you're ready to eat.

Chicken Crumb Topping

2-3 chicken breasts
3 cans cream of chicken soup
2 c. mozzarella cheese
Italian bread crumbs

In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.

by Shelley F.

Zucchini Bread

2 c. sugar (1 c. white, 1 c. brown)
3 eggs
1/2 c. oil
3 t. vanilla
4 c. grated zucchini
3 c. flour
1 t. baking soda
3 t. cinnamon
1/4 t. baking powder
1 t. salt

Cream sugars, eggs, and oil together. Stir in vanilla and zucchini. Add dry ingredients and mix well. Grease and flour 2 loaf pans. Bake at 325 degrees F. for 1 hour.


by Catherine S.

*You can use less zucchini if needed.

Home-style Biscuits and Chicken Gravy

2 cans Homestyle biscuits
10.5 oz. can Cream of Chicken soup
1/2 c. sour cream
1/4 c. milk
1/2 c. grated cheese
1/4 c. chopped onions
1 1/2 t. olive oil
1/8 t. garlic powder
1/8 t. ground cumin
dash of pepper

Saute onions in olive oil. Mix together soup, sour cream, milk, cheese, and spices. Add onions and stir. Bake biscuits as directed and pour gravy mixture over the top of hot biscuits. Enjoy!

by Sariah R.

Broccoli Salad

1 lb. broccoli florets
1/2 lb. bacon, crumbled
1/2 c. cashews
1/2 c. raisins

Dressing:
1 c. mayo
1/2 c. sugar
1 T. vinegar

Add dressing immediately before serving.

by Shelley F.

Sweet Potato Fries

2 medium sweet potatoes
2 T. olive oil
kosher salt
pepper

Preheat oven to 450 F. Line a baking sheet with foil (or parchment) greased with cooking spray or oil.
Halve the sweet potatoes lengthwise and cut each half into long spears. Place the spears on baking sheet and toss with olive oil. Spread them in a single layer. Sprinkle with salt & pepper. Bake for 15 minutes, then turn. Bake for another 5 to 10 minutes, until lightly browned.
Serve hot.

by Catherine S.

Beef Stroganoff

1/2 lb. extra lean ground beef
1/4 c. chopped onion
3/4 c. water
1 beef bouillon cube
2 t. worcestershire sauce
4 oz. can sliced mushrooms, drained
1 c. sour cream
1 1/2 T. flour
3 - 3 1/2 c. wide egg noodles, cooked & drained

Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together.

Serves 3-4.


by Catherine S.

Chicken & Black Bean Wraps

2 medium tomatoes, chopped
1/2 c. black beans, rinsed & drained
4 T. diced green chilies
1/3 c. green onions, sliced
1 T. fresh cilantro, chopped
about 1/3 c. water
1.27 oz. package Fajitas Spices & Seasonings
3 c. chicken, cooked & shredded
8 large flour tortillas, warmed to soften

In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.

Note: You can substitute cooked turkey or pork for chicken.



by Sariah R.

Tortilla Soup

3 cloves minced garlic
3 T. butter
1 chopped onion
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half 'n half
1 can cream of chicken soup
1 c. salsa
1 can creamed corn
2 chicken breasts, cooked & shredded
2 t. cumin
1 pkg. fajita seasoning mix
3 T. fresh cilantro
Monterey Jack cheese, shredded
avocado
tortilla strips

In a large pot over medium heat, saute the garlic and onion in butter for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add broth and half & half. Boil & reduce to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and cilantro. Stir and heat for 15 minutes.
Cut tortillas into bite sized strips (easiest with a pizza cutter ) on a cookie sheet and broil in the oven until toasted. Serve with cheese, avocado and tortilla strips.

by Shelley F.

Fudgy Salty Peanut Butter Brownies

1 box brownie mix ( or use your favorite brownie recipe)
1 1/2 c. semisweet chocolate chips

1 c. creamy peanut butter (don't use old-fashioned or natural)
1/4 c. unsalted butter, room temp.
1 c. powdered sugar
1/8 t. sea salt
1 1/4 T. milk
1 t. vanilla
1 1/2 c. salted cocktail peanuts (chop optional)

1 1/2 c. semisweet chocolate chips
5 T. unsalted butter, room temp.

Make brownies according to directions, adding in chocolate chips.

Line the bottom and sides of your 9x13 baking pan with parchment or foil. You will want to leave about 4" of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Bake as directed.
Let them cool completely on a rack. While the brownies are cooling make the buttercream and ganache.
Mix peanut butter and butter until totally blended. Slowly add powdered sugar and salt. Mix well and scrape sides of bowl. Add milk and vanilla; mix until fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of cooled brownies. Spread over the surface. Scatter the peanuts evenly over buttercream, pressing down firmly into buttercream.
Melt chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow to cool slightly for 10 minutes, then pour evenly over the peanut butter layer. Smooth out with a butter knife, making sure to cover the peanut butter and peanuts completely.

Chill in fridge until toppings are set, 1 1/2 hours or so. Remove these delicious guys from fridge. Lift up on foil handles and place brownies on cutting board. Cut into squares.


by Sariah R.

Chicken Enchilada Casserole

13 oz. can chicken, drained
2 (10 ¾ oz.) cans cream of chicken soup
1 c. sour cream
½ t. ground cumin
15 oz. pkg. flour tortillas
2 c. grated cheddar cheese

Mix chicken, cream of chicken soup, sour cream, and cumin together in a mixing bowl. Stack tortillas and cut into strips. In a greased 9x13 baking dish, layer half the tortilla strips, half of chicken mixture, and half of cheese. Repeat. Bake for 30 minutes at 350ºF. (I usually cover with foil for 25 minutes and then broil on Low for the last 5 minutes).

by Catherine S.

Mint Chocolate Chip Cookies

3/4 C butter at room temp.
2 3/4 C flour
1 1/4 C sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
green food coloring, 12-15 drops
2 C Andes Creme de Menthe Baking chips

Preheat oven to 375 degrees. Cream butter and sugar together until light and fluffy. Add eggs, scrape down the sides of the bowl and mix again. Add vanilla and mix until light and fluffy again.

Sift together flour, baking soda, and salt. Mix until combined. Add enough green food coloring to get the right color. (The color of the cookie dough should be a little darker than you want the cookie color to be.) Add mint chips.

Drop cookie dough by the tablespoon onto parchment paper on a baking sheet. Bake for 12-14 minutes.

by Shelley F.

Cornbread

1/2 c. cornmeal
1 c. flour
2/3 c. sugar
1/2 t. salt
2 t. baking powder
1 c. milk
1/4 c. butter, melted
1 egg

Mix together dry ingredients, then add the remaining ingredients and mix well. Bake in a 8x8 greased pan. Bake at 350 degrees F. for approximately 25 minutes or until the top is light brown. This recipe can be easily doubled and baked in a 9x13 pan.

by Jessica H.

Banana Bread

2 C sugar
4 mashed bananas
1/2 C shortening
1 C nuts (optional)
2 eggs
2 tsp. vanilla
3 C flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 C sour milk

Cream sugar and shortening. Add eggs and mix well. Sift flour, salt, baking soda, and baking powder. Add alternately with sour milk. Add mashed bananas, nuts and vanilla.
Bake at 350 degrees for 45 minutes.

by Shelley F.

Chocolate Pretzel Bites

Pretzel Snaps (square shaped pretzels)
Rolos
Pecan halves

Unwrap and place Rolo on top of pretzel square. Top with a pecan half. Put into the oven (low temperature) for just a few minutes until chocolate starts to melt. Remove from oven and let cool.

by Jessica H.

Jell-O Cake

White cake mix

Make according to package directions. Let cake cool, then poke holes in cake with wooden spoon handle.

2 c. boiling water
1 Large package Strawberry Jell-O

Mix together and pour over cake. Chill for 3 hours.

Frosting:
1/4 powdered sugar
1 c. milk
1 small package Vanilla pudding
1-2 c. Cool Whip

Mix together and frost cake.
*Try different flavors of Jell-O and pudding.

by Sariah R.

French Bread II

2 1/2 C. warm water
1 T. yeast
1 T. sugar
2 t. salt
6 - 6 1/2 c. flour

Dissolve yeast in water. Add remaining ingredients and knead 5-10 minutes. (I mix it in my Bosch for around 10-15 minutes)
Shape into loaves and place on cookie sheet. Put in oven over a pot of boiling water for 15 minutes. Remove pot from oven, turn oven on to 400 degrees and bake for 10 - 15 minutes. (Mine's usually done in 20 minutes.)

by Shelley F.

Smoothie

1 c. frozen strawberries
2 bananas (can be frozen or fresh)
1 c. strawberry or vanilla yogurt (or just use a 6 oz. container)
1 c. pineapple juice (or just use a 6 oz. can)

Blend til smooth.

by Catherine S.

Cookie Salad

2 c. buttermilk
1 can mandarin oranges, drained
1 can crushed pineapple tidbits, drained
2 boxes (3 oz.) instant vanilla pudding
16 oz. Cool Whip
1 pkg. Fudgestripe cookies, crushed

Whip buttermilk and pudding mix. Add Cool Whip. Stir in mandarin oranges and pineapple. Crush cookies and stir into pudding mix.

by Tiffany C.

Cassy's Outrageous Chocolate Chip Cookies

1/2 c. sugar
1/3 c. packed brown sugar
1/2 c. butter
1/2 c. peanut butter
1/2 t. vanilla
1 egg
1 c. flour
1/2 c. rolled oats
1 t. baking soda
1/4 t. salt
1 c. chocolate chips

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Drop by tablespoons onto a lightly greased cookie sheet. Bake 10-12 minutes.

by Cassy M.

Chocolate Dipped Shortbread Cookies

1 lb. butter, softened
8 oz. sugar
4 c. flour

Cream butter and sugar together with hand mixer. Add half the flour and mix with wooden spoon. Add remaining flour and knead with hands. Roll out and cut cookies. Bake at 350 degrees F. for 15-20 minutes. Melt dipping chocolate (or 1 cup semisweet chocolate chips plus 1 t. shortening) in saucepan over low heat. Dip each cookie halfway into chocolate, letting excess drip off. Place on waxed paper. Sprinkle with candy or chopped nuts. Let stand until chocolate is set.

by Sariah R.

Chocolate Dipped Spritz Cookies

1 c. butter, softened
3/4 c. sugar
1 egg
1 t. vanilla
2 1/4 c. flour
1/2 t. salt
1/4 t. baking powder
11 oz. chocolate candy melts or chocolate chips
Finely chopped toppings (candy cane, sprinkles, sugars, etc.)

Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and baking powder. Add to creamed mixture. Using a cookie press or Ziplock bag, press dough into small circles on ungreased cookie sheet. Bake at 375 degrees F. for 7-9 minutes. (Do Not Brown). Cool on wire racks. Melt chocolate candy in saucepan or microwave. Dip cooled cookies halfway in chocolate. Sprinkle with toppings, place on wax paper until set.

by Jana C.

Chocolate Crinkle Cookies

½ c. oil
4 T. margarine
2 c. sugar
4 eggs
2 t. vanilla
2 c. flour
2 t. baking powder
½ t. salt
¾ c. cocoa
Powdered sugar

Mix oil, butter and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder, salt, and cocoa into sugar mixture. Mix well. Chill dough. Heat oven to 350 degrees F. Drop teaspoonfuls of dough into powdered sugar and roll into 1” balls. Put on greased cookie sheet (or use parchment paper). Place balls 2” apart. Don’t press down.
Bake 10 minutes.

*I chill my dough overnight. The dough gets really sticky if left out of the fridge very long; in between batches keep dough in the fridge.


by Catherine S.