Sweet Onion Corn Bake

Here's a delicious side that is my usual now. Kevin sure loves it. He also enjoys the leftovers the next morning with some scrambled eggs. Enjoy!

Ingredients

• 2 large sweet onions, thinly sliced
• 1/2 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1/2 cup milk
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 egg, lightly beaten
• 1 can (14-3/4 ounces) cream-style corn
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 4 drops hot pepper sauce

Directions

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
• In a large bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese.
• Bake, uncovered, at 350° for 45-50 minutes or until golden and bubbly. Let stand for 10 minutes before cutting. Yield: 12-15 servings.

Granny's Thanksgiving Stuffing

Thanksgiving Dressing

2-Large loaves white bread
1-Large loaf whole wheat bread

Cut into small cubes, lightly toast in oven, stirring while toasting. Spread on cookie sheet
to dry for about a week or several days, stirring occasionally.

3 cans Water Chestnuts-coarsely chopped.
1# Butter
1 Large onion-chopped
1# Sausage

Approximately 8 cups broth

*I usually buy a turkey thigh; season and bake add drippings to broth.
I also use chicken breasts, thighs, neck and giblets, season with carrots, onions, celery, seasoning salt, salt & pepper, simmer for 2-3 hours. Also save drippings from roast, steaks, pork chops, etc.

1-12 oz. jar Heinz Home Style Classic Chicken gravy

Brown sausage, sauté onions while cooking sausage.

Bring broth to boil, add butter & chicken gravy.

Season breadcrumbs to taste:
With rubbed (ground) sage, onion salt, garlic salt, seasoning salt, salt & pepper.

Mix breadcrumbs, sausage, onions, water chestnuts, and seasonings together.

Pour hot broth over mixture, cover and let stand for a few minutes. Add more broth if needed (if not rich enough add more butter).

Put into baking dish. (You can freeze the dressing until ready to use.)

While baking baste dressing with drippings from turkey.

Iris Mattice
*Karen Griffin

Grilled Sweet Onions

“These onions are so delicious; we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread…and you've got a great light meal.” This recipe from Mary Bilke of Eagle River, Wisconsin, is sure to become a favorite!

4 large sweet onions
4 teaspoons beef bouillon granules
4 tablespoons butter
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons white wine or beef broth, optional

With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.
Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine or broth if desired. Fold foil around onions and seal tightly.
Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape.

Yield: 4 servings.

I didn’t have any beef bouillon granules so I smashed a bouillon cube.
I found this in Simple & Delicious Magazine. This is one of my favorites on the grill, taste like French Onion Soup I served it with Garlic Bread.; I also baked it in the oven.
Karen Kempton Griffin

Cabbage on the Grill

1 medium head cabbage (about 2 pounds)
4 teaspoons butter or margarine, softened
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
4 bacon strips

Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Yield: 4 servings.

I found this in Quick Cooking Magazine.
We really like it; I baked it in the oven. Karen Kempton Griffin

Down-Home Chicken & Noodles

1 lb. boneless, skinless chicken breasts
Salt and pepper to taste
2-10 ¾ oz. cans cream of chicken soup
14 ½ oz. can chicken broth
16 oz. pkg. wide egg noodles, cooked


Place chicken in a slow cooker; sprinkle with salt and pepper.
Top with both cans of soup. Cover and cook on low setting for 6 hours, or until chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to slow cooker; add broth and cooked noodles. Mix will. Cover and cook on low setting for additional 30 minutes, or until heated through.

Serves 6

I found this recipe in Gooseberry Patch Magazine; 2008


This is so good and so easy; my kind of recipe.
I doubled everything except the noodles I only use one bag of noodles.
Karen Kempton Griffin

Nutter Butter Balls

1 pkg. Nutter Butter cookies (Crushed)

1 8oz. package cream cheese (softened)

chocolate bark (Melted)

Crush cookies using electric cheese grater. Mix in cream cheese. Roll into balls then dip in bark. Place on wax paper to set up.

I need address.. if you want a invitiation

K so i know this isn't a recipe. i figured this would be an easy way to get address. as you all know (hopefully you are all my family) I'm getting married on Nov 14th. and next month (probably towards the end) we are going to send out invitions, so if you want one email me, blog me, facebook me, call my mom , something, to give me your address..

Chinese Napa Cabbage Salad

1 Large head Napa Cabbage (finely chopped)
1 Bunch green onions, sliced

Toast in oven:
1/2 cup slivered almonds
1/2 cup sunflower seeds
2 pgs Top Ramen (noodles only)

Crumble noodles into bowl, Mix in almonds and sunflower seeds,
Add one cube melted butter or margarine (I use less)
Spread on to a cookie sheet.
Place in 350-degree oven for 15 min. (Stir once or twice) until light brown.

DRESSING:
3/4 cup salad oil
1 T soy sauce
3/4 cup sugar
1/2 cup red wine vinegar (Pompeian Red Wine Vinegar)
SHAKE WELL

Before serving, combine every thing.

Helen Kempton Callies

Helen made this for our Kempton Family Reunion when we were at Indian Hot Springs.
I have eaten salads that are similar, but this is my favorite.
Karen Kempton Griffin

Strawberry-Watermelon Cooler

4 cups chopped watermelon

1/3 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix

BLEND ingredients in blender until smooth.

SERVE over ice.

I made this yesterday and it is sooooo good.

Red Velvet Cake Balls

Ingredients:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

Directions:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in double broiler pan.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Decadent Chocolate Milk

This is SOOOO Good!

2 cup heavy (whipping) cream
8 ounces Symphony Bar*
1 tsp. Vanilla

Heat cream over medium-high heat until slightly boiling.

Add chocolate pieces and turn off heat. Then add 1 tsp. Vanilla

Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.

Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine

* Original recipe calls for semi-sweet chocoate, but I LOVE milk chocolate. It also says that you can use chocolate chips.

Louisiana Corn Dip

2 cans Mexicorn~ drained
1 bunch green onions~ chopped (keep white and green parts)
1/2 c mayonnaise
1 pound pepper jack cheese~ grated
Frito's or crackers

Mix the first 3 ingredients well, then mix in the cheese.

The dip should be fairly firm. If it is too thick, add a little mayo, if it is too thin, add a little cheese until you have the consistency you prefer. I like mine with Frito's, so I make a fairly thick dip. Crackers would require a thinner dip.

Grape Salad

8 oz. Cream Cheese
¾ C. Sugar
8 oz. Sour Cream
1 tsp. Vanilla
4 pounds of red grapes

1 C. Brown Sugar
1 C. Pecans, toasted & chopped

Cream first 4 ingredients together; then mix in the grapes. Place in a pan. Top with brown sugar and pecans. ( Don’t place on top until ready to serve)

Refrigerate for at least 4 hours.

IHOP Harvest Grain & Nut Pancakes

Ingredients
3/4 cup Quacker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts
Directions
Lightly oil a skillet or griddle, and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

White Chocolate Grapes

I haven't made these yet, but they look and sound SO good. I need to pick up some grapes tomorrow and then I will make it.





2 cups white chocolate chips
2 teaspoons shortening
1 pound seedless grapes
1 cup finely chopped salted peanuts

Combine the white chocolate chips and shortening in a small microwave-safe bowl. Heat in the microwave for 30 second intervals, stirring between each, until melted and smooth. Spread the chopped peanuts out on a piece of waxed paper or a dinner plate.

Dip clean, dry grapes into the chocolate, then roll in the peanuts. Set on waxed paper until dry. Warm chocolate as needed in the microwave to keep it liquid.

El Pollo Loco Avocado Salsa

Yield: 1 ½ cups

1 ripe avocado, peeled and pitted
1 jalapeno, stemmed, cut in fourths; see cook’s notes
1 cup water
1 T white vinegar
¾ t salt
2 T minced fresh cilantro
2 T diced onion

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; do NOT touch your face or eyes.

Combine avocado, jalapeno, water, vinegar and salt in blender. Puree on high. Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.

Sylvia Lynne Perry

Banana Split Cake

*Butter Crum Crust

2 cups flour
½ cups brown sugar
½ cut nuts-chopped
1 cup butter
Dash Salt
Mix together and press into bottom of 9”x13” pan.
Bake 15 minutes at 375º

Stir in pan while hot. (This makes crust tender).

Cool and crumble. Keep ½ for top; press remaining half in 9”x13” pan.

Beat until creamy:
2 cubes softened margarine (I use butter, Karen)
1# powdered sugar (approximately 3 ¾ cups)
2 eggs

Spread over cooled crust.

Refrigerate

Drain well:
1-16 oz can crushed pineapple
Save pineapple juice.
Slice 4-5 bananas into juice; let set for 5 minutes.
(This keeps bananas from turning dark.)
Then drain juice from the bananas.
Place bananas on top of creamy mixture.
Then spread crushed pineapple on to top of bananas.

Spread with 1-8 oz pkg of Cool Whip.

Top with remaining crumbs, chopped nuts and sliced maraschino cherries.

Refrigerate and serve.

I think that Jane Allen gave me this recipe when I lived in Globe.
She used graham crackers crust. But I like Butter Crum Crust better.
I also drizzle Chocolate Syrup & Caramel Ice Cream topping over top.
Karen Kempton Griffin


Leta’s Hot Fudge

Mix together:
3T Flour
6T Cocoa
1 ½ Cups Sugar

Stir in slowly:
1 C evaporated milk

Boil hard for two minutes.
(I microwave for three minutes, Karen)

Remove from heat and add:
4T Butter
1t Vanilla

Leta Godfrey Kempton


Caramel Ice Cream Sauce

1/2 C. Packed Brown Sugar
1 T. Cornstarch
1/3 C. Half and Half Cream
2 T. Water
2 T. Light Corn Syrup
1 T. Butter or Margarine
1/2 tsp. Vanilla Extract

In a saucepan, combine the brown sugar and cornstarch. Stir in the cream, water and corn syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted. Serve warm or cold over vanilla ice cream.
Yield: 1 cup.

Hot Spinach-Artichoke Dip

1 (10 oz) package frozen chopped spinach
2 (13 3/4 ounce) cans artichoke hearts
½ cup mayonnaise
½ cup sour cream
1 cup freshly grated Parmesan cheese
1 cup grated pepper jack cheese
1 cup butter (I added this it tasted better)
Garlic salt ( I added this)

Preheat oven to 350°. Melt cube of butter in baking dish. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese and garlic salt in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle garlic salt and jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips, corn tortilla chips, or bread.

This is kind of fating but what the heck, it is good!

Donuts

3 package yeast
½ cup potato water
½ cup shorting
2 eggs
1 cup mashed potatoes
1 cup can milk
6 to 8 cups flour (6 or a little more)
1 ½ teaspoon salt
2/3 cup sugar
2 teaspoon vanilla

Cook potatoes, cool ½ cup potato water tell lukewarm and add yeast stir tell dissolved. Cream shorting, sugar, vanilla, and salt (in mixture) add yeast and beat to this mixture add potato water, can milk and mashed potatoes gradually, add sifted flour and knead. Let rise until doubled in bulk – mix down and roll ½ inch thick, cut with donut cutter, let rise 15 min, fry in deep fat at 350o for 3 or 4 min tell light brown on sides. Glaze while hot.


Glaze (Double)

2 package powder sugar
1 cup + 3 Tablespoon boiling water
2 teaspoon Vanilla

Beat with egg beater.


Joy McBride
Joy gave this recipe to mother when we lived by them.

Mediterranean Pasta with Fire Roasted Tomatoes

Ingredients:
2 pounds medium plum tomatoes (10-12), half lengthwise
½ cup olive oil, divided
2 cloves garlic, minced
1 tbsp Italian seasoning
½ tsp crushed red pepper
½ tsp Sicilian sea salt
¼ tsp coarse grind black pepper
8 oz pasta, such as spaghetti
Directions:
PLACE tomato halves, cut sides up, in foil lined 15”x10”x1” pan sprayed with no stick cooking spray. Mix ¼ cup oil, garlic and seasonings in small bowl, spoon over tomatoes. Drizzle with 2 tbsp of the remaining oil.
ROAST in preheated 400OF oven 45-60 minutes until tomatoes are soft and browned on top
PREPARE pasta as directed on package. Drain well. Place ½ of roasted tomatoes and remaining 2 tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta and remaiing tomatoes: toss it mix well. Sprinkle with shredded parmesan cheese and additional crushed red pepper, if desired
** i have not tried this but it looked really good ***

Crockpot Chicken and Mushrooms

4 bone-in chicken breasts with the skin removed
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken broth
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.

Southwest stuffed bell peppers

4 bell peppers
1 lbs ground turkey
3 cups brown rice (slightly cooked)
1 jar black bean salsa
1 ½ cup fat free cheese (divided)
1 cup water

Cut tops off tops of bell peppers, and take out seeds and membrane,
In skillet brown turkey meat, drain fat, and then add rice, salsa, and 1 cup of cheese, and stuff bell peppers
Place water in big Crockpot, and place peppers stuffing side up
To cook, at low 6-7 hours at high 3-430 min before done place left over cheese on top of peppers

Moist cakes in Microwave

I haven't tried this; a friend just sent this to me. Sounds good, let me know if you try them. I think that I might make one tomorrow.

With just 3 ingredients, a microwave and Country Garden Collection Large Serving Bowl, (any large serving bowl will work that can be micro waved) You will have a delicious simple cake. The best results are with the cake mixes containing the pudding in the mix or they say super moist on the box. Here are the few simple steps:

Pour cake mix in the bowl. Add eggs and the pie filling. Mix with a spoon.
Put a microwave safe dinner plate on the top of the bowl.
Put in microwave on high for 15 minutes. If the microwave doesn't have a carousel, rotate ¼ turn every 3 minutes..
Remove plate and let cool in bowl for 15 minutes then invert onto plate and serve with suggested toppings or use your imagination.
Black Forest- 1 devils food cake, 1 can cherry pie filling, 3 eggs. Top with chocolate syrup, whipped topping or ice cream.

Carmel Apple-1 butter pecan cake mix, 1 can apple pie filling, 3 eggs. Serve with cinnamon, ice cream

Apple Cinnamon Spice-1 spice cake mix, 1 can apple pie filling, 3 eggs. Drizzle with caramel, top with ice cream or whipped cream/cool whip.

Raging Red Raspberry-1 white or chocolate cake mix, 1 can red raspberry pie filling, 3 eggs. Top with whipped cream and grated chocolate and nuts.

Banana Cake- 1 yellow or chocolate cake mix, 1 can banana cream pie filling or 14 oz of mashed bananas. Glaze with powdered sugar glaze.

Luscious Lemon-1 lemon cake mix, 1 can lemon pie filling, 3 eggs. Top with lemon glaze and whipped topping.

Fruit Cocktail-1 yellow cake mix, 1 can fruit cocktail in its own juice, 3 eggs. Top with whipped topping.

Peach Cake- 1 yellow cake mix, 1 28 oz. can peaches in its own juice, 3 eggs. Top with crushed pecans and whipped cream.

Fantastic Chocolate Cake- 1 chocolate cake mix, 16 oz. sour cream, 3 eggs ½ cup chocolate chips. Sprinkle with powdered sugar.

Cherry Chocolate- 1 chocolate cake mix, 1 can cherry pie filling, 3 eggs. Top with chocolate syrup, whipped topping or ice cream.

Pumpkin Caramel- 1 spice cake mix, 1 can pumpkin, 3 eggs, ½ tsp. Cinnamon. Drizzle with caramel ice cream topping and cool whip! A sprinkle of cinnamon sugar on cake is yummy too!

Lemon Poppy Seed Cake- 1 box lemon cake mix, 1 can poppy seed filling, 3 eggs. Top with lemon glaze and whipped cream.

Pineapple Supreme Cake- 1 yellow cake mix, 20 oz. can of crushed pineapple, 3 eggs. Frosting: Mix 2 small can crushed pineapple and 4 oz. box of vanilla pudding. Mix together and fold in 8 oz. container of cool whip. Spread over cake and sprinkle with coconut and nuts.

Pineapple Upside Down Cake- 1 yellow cake mix, 1 small can crushed pineapple in its own juice, 3 eggs. Mix all together and set aside. In the bottom of the fluted bowl sprinkle with ½ cup brown sugar. Arrange a small can of pineapple rings in the bottom and place a cherry inside each ring. Now pour batter over top and microwave.

Your Idea Cake- 1 white cake, your choice of 1 can of pie filling, 3 eggs. Top with your favorite topping to go with pie filling you choose, the ideas are endless.

Keep in mind all microwaves vary. You may find you may need to cook a minute more or less!

Peanut Butter Monster Cookies

These are soooo good and easy. And NO there is not any flour in them. The chocolate and peanut butter chips can be bought in a bag that is pre-mixed. Also the mini M&M's are in the baking isle a bag.

1/2 C. Butter

1 1/4 C. Brown Sugar

1 C. Sugar

3 Eggs

1/2 tsp. Vanilla Extract

1 1/2 C. Peanut Butter

1/2 tsp. Salt

2 tsp. Baking Soda

4 1/2 C. Quick Oats

1/2 C. Mini M&M's

1/2 C. Chocolate Chip and Peanut Butter Chips

1/4 C. Choppedd Walnuts


Heat oven to 350º. Mix butter and sugars. Add eggs, vanilla, peanut butter, salt, baking soda and quick oats. Mix well. Fold in peanut butter & Chocolate chips, M&M's and nuts. Drop by spoonfuls onto a greased cookie sheet 2 inches apart. Bake for 8-10 minutes. After removing from oven, let stand on cookie sheet for 3 minutes before removing to wire rack to cool.

Bread Website~

I found this website for bread recipes. Haven't made any of them yet, but they look soooo yummy!......

http://www.thekneadforbread.com/

Breakfast Pizza

I made this today and it was a big hit. Super easy and YUMMY.



1 (8 oz.) tube crescent rolls

1 lb. breakfast sausage

1 (4 oz.) mushrooms

1/2 c. chopped red onion

5 eggs, well beaten

Mozzarella cheese

Cheddar cheese


Grease 12 inch pizza pan. Lay crescent rolls with points toward center in pan. Press with fingers to cover pan. Brown sausage. After a few minutes add the mushrooms and onion and finish cooking.- drain. Put everything over the rolls - then pour eggs over top. Top with cheese. Bake at 450 degrees for 15- 20 minutes. 15 minutes was pleanty of time for me.



Next time I might try with green chile.

Dump Cake

1 Package Yellow Cake Mix
1 Can Cherry Pie Filing
1 Can Crushed Pineapple
2 Cups shredded coconut
1 Small package of nuts such as pecans or walnuts (optional)
1/2 Cup Butter


In a 13x9 pan, pour and mix cans of cherry pie filing and undrained pineapple. Layer yellow cake mix on top, then coconut, then nuts. Melt butter and drizzle on top. Put in oven at 350 for 25-30 min, or until coconut is golden brown. Can be served warm with vanilla ice cream.

Homemade Lemonade

INGREDIENTS

* 1 3/4 cups white sugar
* 8 cups water
* 1 1/2 cups lemon juice (5 or 6 lemons)



DIRECTIONS

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

I am not a big lemonade fan, but the homemade is really good. I made this yesterday. We also had some fresh raspberries so I put them in everyone's glass of lemonade and it was really good.

Cracked Wheat Bread

I make this with the wheat from our food storage. It is REALLY good!

1-1/4 c boiling water
3/4 c cracked wheat
1-1/2 tsp salt
1/4 c brown sugar
2 tbsp dried milk
2 tbsp oil
3/4 c whole wheat flour
2 c bread flour
2 tsp yeast

Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients into the bread machine in the order listed. Use "dough" cycle. Turn onto floured surface and shape into loaf. Place in greased bread pan. Bake @ 375º for 30-35 minutes, or until the loaf sound hollow when tapped on top. Spread butter over the top when it comes out of the oven. Take out of pan and cool on wire rack.

Crescent Rolls

4 ¼ to 4 ¾ cups flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup shortening, margarine, or butter
½ tsp. salt
2 eggs

Combine 2 cups of the flour and the yeast. Heat and stir milk, sugar, shortening, and salt just till warm (120 to 130 degrees) and shortening almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. On a lightly greased surface, roll each half of dough into a 12-inch circle. Brush with melted margarine or butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point side down on a lightly greased baking sheet 2 to 3 inches apart.

Cover and let rise in a warm place till nearly double (about 30 minutes).
Bake in a 375 degree oven for 12 to 15 minutes or till golden brown. Makes 24 rolls.

Lisa Heap Perry

Bowtie Salad

Salad:
½ lb bowtie pasta
½ C Parmesan cheese, grated
1 ½ C frozen corn, fried briefly in olive oil
Grape tomatoes
Fresh basil (can use dried)
Pine nuts
Green onions, sliced
¾ C Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing:
½ C mayonnaise
1/3 C white vinegar
1 tsp vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Romano cheese, grated
¼ tsp. garlic salt or 1 clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tbsp, lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

After I mix the salad dressing to the salad, I sprinkle some garlic salt on it.

Leta’s Hot Fudge

Mix together:
3T Flour
6T Cocoa
1 ½ Cups Sugar

Stir in slowly:
1 C evaporated milk

Boil hard for two minutes.
(I microwave for three minutes, Karen)

Remove from heat and add:
4T Butter
1t Vanilla

Leta Godfrey Kempton

This is my family’s favorite; at least the ones who like Chocolate.
They also like to eat it cold; they will get a spoonful and eat it.
Karen

Barbecued Potato Wedges

2 lbs small red potatoes, cut into wedges
2 T butter, melted
1 T honey
3 t chili powder
½ t salt
¼ t garlic powder
¼ t pepper

Place the potatoes in a 15-in. x 10-in. baking pan coated with cooking spray. Drizzle with butter and honey. Sprinkle with the chili powder, salt, garlic powder and pepper; toss to coat.

Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender and golden brown, stirring once.

****I got this recipe out of a Taste of Home Cooking Light Magizine. My family really likes these potatoes.

Capellini Pomodoro

3 cloves garlic, minced
2 cans (14.5 oz each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
¼ t freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
½ cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked

Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil and half of the Parmesan cheese. Serve immediately and pass remaining Parmesan. Serves 4.

I got this recipe from my brother this last weekend. He she it is really good and low fat. Which I am always looking for good low fat recipes.

Vern Perry

Tortellini Salad

8 ounces cheese-filled tortellini

1 cup broccoli florets

4 ounces fresh grated Parmesan cheese

1 (13 3/4-ounce) can quartered artichoke hearts

1 (6-ounce) can black olives, drained and halved

1 (15-ounce) can kidney beans, rinsed and drained

1/2 red onion, thinly sliced

1/4 pound sliced dry salami, cut into thin strips

1 (16-ounce) bottle Bernsteins's Cheese Garlic dressing

1 pint cherry tomatoes, halved

1 avocado, sliced

Cook tortellini in boiling salted water according to package directions. Drain well, rinse with cold water, and place in large salad bowl. Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing. Refrigerate for several hours. Just before serving, stir in more dressing, as desired, and top with tomatoes and avocado.

Baked French Toast

This rich rendition of the breakfast standby is infinitely adaptable; sweeten it with honey or brown sugar instead of syrup, and top it with blueberries or any fruit you like.

1/3-cup butter, melted
1/3-cup maple syrup or maple-flavored syrup
(Jean used Aunt Jemima original made with Rich Maple)
1/2 cup chopped pecans, toasted
8-10 1-inch-thick sliced French bread
4 eggs, beaten
1 3/4 cups milk

In a small bowl, stir together the melted butter and maple syrup. Pour into a 3-quart baking dish. Sprinkle 1/4 cup of chopped pecans over the butter mixture. Arrange bread slices in a single layer on top of the nuts. Set baking dish aside. In a medium-mixing bowl combine eggs and milk. Pour egg mixture over the bread in baking dish. Sprinkle the remaining 1/4-cup pecans over top of bread slices. Cover and refrigerate the mixture for 2 to 24 hours.

Remove cover from baking dish; bake in a 350-degree oven for 30 to 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. Serve with sliced bananas and strawberries and/or maple syrup or maple-flavored syrup, if desired.

Serves: 8 to 10.

Jean Griffin
One weekend when Jean and Eldon were here she wanted to make this; she had seen it in a magazine.
It was really good and is so easy to make and fix ahead of time.


I add 1/4 t salt
Karen Griffin

Grilled Chicken with Basil Dressing

2/3 cup Extra Virgin Olive Oil
3T plus ¼ cup fresh lemon juice (about 4 lemons)
1 ½ t fennel seeds, coarsely crushed
1 ½ t salt, plus more to taste
1 t freshly ground black pepper, plus more to taste
6 boneless, skinless chicken breast halves
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 t lemon zest

In a re-sealable plastic bag, combine:
1/3 cup of the oil
3T of the lemon juice
1 ½ t fennel seeds
¾ t salt
½ t pepper

Add the chicken and deal the bag. Massage the marinade into the chicken. Refrigerate for a least 30 minutes and up to 24 hours, turning the chicken occasionally.

Meanwhile, in a blender, blend until smooth:
1 c basil leaves
1 clove garlic
1 t lemon zest
¼ c lemon juice
¾ t salt
½ t pepper

Gradually blend in the remaining 1/3 c oil. Season the basil sauce to taster with more salt and pepper, if desired.

Prepare a charcoal or gas grill for medium-high heat or prepare a ridged grill pan over med-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.

6 servings

Anna Jane Jarvis
Anna Jane said this is sooooo good her family can not get enough of it; she has made it several times in the last few weeks.

Cheez-It Chicken

7-8 Chicken breasts, skinless boneless
1 pt. Sour Cream
1 10 oz. box Cheez-Its

Blend Cheez-Its in blender.
Rub chicken breast with sour cream.
Then dip in Cheez-Its.
Place on cookie sheet.
Then sprinkle salt & pepper on top.
Melt 1-cube butter and pour over chicken.

Bake at 350 degrees (325 degrees) for 45 minutes.
Do not turn over.

Sylvia Mattice Fleming

Honey Grilled Salmon

It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.

4~ 8 ounce salmon fillets, skinless

Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
juice of 1 lemon, about 2 tablespoons
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Make the sauce by combining all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. Serves 4.

*We just drizzled it over the top of the Salmon. We are going to try it with trout this summer.

Michelle's Pizza

Crust:

3 cups flour
1 ¼ cup warm water
3 T oil
1 T yeast
1 t salt
2 T brown sugar

Add yeast to warm water. Mix and let set for 2 minutes. Add remaining ingredients.
Knead in mixer for 5 minute. Add a little more flour if needed. Let set while making the sauce.

Sauce:

2- 8 oz, tomato sauce
¾ t salt
1 t each: basil, dried onions, & oregano

Combine all ingredients. Being to a boil and let simmer for 2 minutes.

Roll out dough onto floured surface. Cover cookie sheet with a thin layer of cornmeal.

Put on cookie sheet stretching to meet all sides.

Spread sauce over top of dough and cover with mozzarella cheese and favorite toppings.

Bake @ 375º until golden brown on sides and cheese is melted.


***This is also good made into Calzones***

Chalupa Pork Roast

3 lbs. pork roast-boneless

1 lb. pinto beans (2 Cups)

2 cloves garlic -chopped

2 T chili powder *(I think this is too much I use 1 t.)

1 T ground cumin *(I think this is too much I use 1 t.)

1 t oregano - whole

1 can green chili –chopped

1 T salt

Trim fat off roast, wash beans and combine all ingredients in a large pot.

Cover with water. Cook covered over low heat, adding water as needed.

After six hours cooking time, remove bones and break up roast. Continue to cook, uncovered until thickened. Serve on tostada shells, topped with chopped lettuce, tomatoes, avocado, onions, shredded cheese.

Also can be use white beans.

Valerie Mattice

Karen Griffin

Easy Orange Rolls

2 pkgs. Pillsbury tender layer biscuits, or other type of canned biscuits

¾ cup sugar

½ cup butter

2 T finely grated orange rind

Melt butter, sugar and orange rind.

Place rolls in a Bundt pan and pour sauce over them.

Bake 15-20 minutes @ 375º.

When done place inverted pan on a plate & flip over.

Sylvia Mattice Fleming

I layer one can of biscuits pour half of the sauce over them and then repeat the layer with the last can of biscuits.

Karen Kempton Griffin

When we were helping Kyle & Mela move into their new home in Buckeye, Garret told me about this recipe; he said his mother makes them and they are really good. He was right and they are easy.

Apple Dumplings

I got this recipe from a friend of mine. She said she got the recipe from The Pioneer Women . This apple dumpling recipe is really good. You have to try it.

Apple Dumplings
thepioneerwoman.com

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 ½ cups sugar
1 t vanilla
Cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350° for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: prepare this dish at your own risk. It is beyond imaginable.

Cream Cheese Chicken

I got this recipe from my friend in Kansas. It is super easy and yummy.

Cream Cheese Chicken

4 chicken breast (boneless, skinless)
1 cube butter
1 pkg dry Italian dressing mix
1 can cream of chicken soup
8 oz cream cheese
I put a little bit of milk in too, just so it isn't so thick.

Put chicken, butter, and Italian dressing mix in crock pot. Cook on low 6 hours. 30 minutes before serving, remove chicken and shred with a fork. Return to crock pot and add cream cheese and soup. Serve over pasta or rice.

Salsa

1 lg. Can Tomatoes - chunked (14 1/2oz.)

1 Bunch Green Onions chopped (I use a regular onion)

1 Can diced Green Chile (4 oz.)

¼ tsp. Garlic Powder

1 tsp. Salt

½ tsp. Crushed Red Pepper

1 tsp. Chile Powder

This is Aunt Valerie's recipe, it is for a chunky salsa which is really good. Because Kyle likes it smooth I put it in the blender. I put it on chop and pulse it (it just depends on how smooth you want it). I also use a regular onion chopped, I don’t know how much I use, I just throw it in. Probably around a ¼ to ½ a cup.

Looks Yucky! Sounds Yummy!

Toast

I just receive this email from Susan Wadell Clark

Hi Aunt Karen,

This is my favorite recipe and about the only thing I cook-by choice.

Take tab off plastic

Open plastic and remove 1-2 slices of bread

Place bread in toaster and push down the toast button

Cook until it pops up on its own or starts to smell burnt remove from toaster and apply topping of choice (mine is butter, honey is good too)

Eat and enjoy.

Feeds one, but easy to cook more toast.

Susan

Tamale Muffins

Masa
7 C Beef Stock
12 C Maseca
2 C Shortening
1 1/2 T Salt
Filling
Moist Roast

01. Preheat oven to 350 degrees and grease muffin tins.
02. In a saucepan, over medium heat, heat the stock until warm.
03. In the bowl of a heavy-duty mixer, combine the stock and Maseca.
04. With the paddle attachment on medium speed, mix until the texture is like a firm pudding.
05. Remove the mixture from the bowl and set aside.
06. Add the butter and salt to the mixer bowl and whip at high speed for 2 minutes.
07. Add 2 cups of the Maseca mixture and whip for 1 minute at medium speed.
08. Repeat until all of the Maseca mixture has been added.
09. Increase speed to high and continue mixing for 3 to 5 minutes, until the masa is a soft, thick paste.

10. Fill cups ½ full with masa.
11. Place small amount of shredded roast in each cup and press gently until the masa is on top and bottom of filling.
12. Bake at for 25 to 30 minutes.

Broccoli Casserole

1 family size frozen broccoli (or 3-4 heads)
2 cans Cream of Mushroom soup (I use Campbells)
1-2 cups cheddar cheese
1-2 packs Ritz crackers


Steam broccoli and put in 13x9 pan, mix in cream of mushroom and cheese. When well mixed, crumble ritz crackers and sprinkle on top. Bake at 350 for 15 min, until warmed thoroughly and ritz are golden.

I also use these same ingredients for Green Bean casserole, except for the greenbeans and add French Fried Onions to the top instead of Ritz. Just these few ingredients make for yummy veggie side-dishes. :)

Grilled Balsamic Pork Tenderloin

2 pork tenderloins trimmed

Marinade:
1/4 c. balsamic vinegar
1/4 c. olive oil
2 garlic cloves minced
1 t. salt
1 pinch pepper (to taste)

Whisk the marinade ingredients together. Place the pork in a shallow container and cover with the marinade. Cover and refrigerate for at least 2 hours but longer if you want. Grill the pork on medium heat, turning them occasionally, until cooked through (160 degrees internal temp.) about 30 minutes. (Have one burner on low) Serves 4-6 people.

Michelle Mattice Ashton

Michelle got this recipe form her friend Heather Morris.

It is delicious.

I have also used it on pork chops.

I serve Uncle Ben’s Long Grain & Wild Rice; Original Recipe with this.

Karen

Strawberry Spinach Salad

Salad

8 cups torn fresh spinach

1 pint fresh strawberries, sliced

1 can (11 ounces) mandarin oranges, drained

1/4 cup julienned red onion

Dressing

1/2 cup canola oil

1/3 cup sugar

1/4 cup *cider vinegar

1-1/2 teaspoons finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

1 tablespoon poppy seeds

Directions

On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

Yield: 6-8 servings.

I combine dressing ingredients, except poppy seeds, in a blender and blend until smooth. Add poppy seeds and blend on a few short burst until mixed in but not pureed. I also make one large salad in a big bowl.

Karen Kempton Griffin

This is so easy to make and sooooooo good. I found this on Taste of Home website

*I like Bragg's Cider Vinegar

When we went to Michelle and Quinn’s this weekend I made this salad. I told Michelle that I thought it would be good with sugar coated almonds. When Quinn was eating it he said, “you know what would really be good in this is sugar coated walnuts.” So the next time I make it I will use either almonds or walnuts.

Almonds-sliced and coated with:

3 T. sugar (put sugar in frying pan on medium heat. When sugar begins to melt turn heat down, add almonds and stir until coated).

Crock Pot Mango Chicken... tacos

4 boneless, skinless chicken breasts
2 cups tomato based mango salsa- i use the one with peach from Costco
2/3 cup brown sugar (I used a little bit less brown sugar)
1 TBSP salt

Put all ingredients in the crock pot on low for 8-10 hours or high for 4-6. Shred chicken. Use in tacos, burritos, enchiladas, nachos, ect.

I love this stuff! It would be good with a taco salad in the summer.

Kettle Corn

• 1/4 cup vegetable oil
  
• 1/4 cup white sugar
  
• 1/2 cup unpopped popcorn kernels
  

  DIRECTIONS
  

  Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
  

I heat the oil, put in 3 kernals and when they pop - add the sugar. When it melts (happens quickly) add the rest of corn. As soon as the popping stops, dump it into a waiting bowl and sprinkle with salt.

Butterscotch Fudge

3 c. sugar
3/4 c. butter
1 (5 1/2 oz.) can evaporated milk
1 (12 oz.) pkg. butterscotch pieces*
1 (7 1/2 oz.) marshmallow creme
1 tsp. vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat, stir in butterscotch until melted. Add marshmallow creme & vanilla. Stir until well blended. Pour into a greased 11x7x15 inch baking pan. Let cool and cut into 1 inch squares.

*You can also use any other flavor.... White, Peanut Butter, Chocolate, etc..