Pizza Roll-Ups

adapted from Let's Dish

Ingredients

Pizza Dough (you can make your favorite pizza dough recipe or cheat like I did and go to your nearest grocer's bakery and ask for uncooked french bread. Roll out 1 loaf of dough into a rectangle, and follow directions below. I used 2 loaves of bread dough for this recipe. I got 12 pizza rolls out of each loaf, so a total of 24 rolls). Served this as a meal with garden salads. It would also make a great appetizer!

1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese (I didn't have this on hand and they were still delicious!)

Directions
Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. (Just like you are making cinnamon rolls). Slice into 1-inch pieces. Each rectangle should give you about 12 rolls. Place rolls on lightly greased baking sheets. I brushed my rolls at this point with a little melted butter. It made them very soft and delicious, but the tops looked pale. I will continue making them this way though, as the taste was fabulous. Bake for 10 minutes or until browned on top. It took 12 minutes in my oven. Serve with warm marinara sauce for dipping. (I used Ragu).

Heath Bar Cupcakes

Ingredients
Chocolate Cake Mix
Heath Bars (crushed)

Frosting
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla
1 pound confectioners sugar
1/2 cup caramel topping, plus more for drizzling
1 teaspoon salt

Directions
Mix and bake cake mix according to directions. Let cool.

To make the frosting, cream the butter in the bowl of an electric or stand mixer. Add the vanilla, salt and caramel syrup and mix to combine well. Add the sugar, a cup at a time, mixing thoroughly after each addition. Frost cooled cupcakes. Garnish with crushed heath bars. Makes 24 cupcakes.

Creamy Ham and Potato Soup

Perfect for fall! I doubled the recipe, for everything except the white sauce, so it would be healthier. It was thinner than the original recipe, but the entire family licked the pot clean. I'm sure it is even better made with the original recipe below. Found on: The Girl Who Ate Everything

Creamy Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

5. Makes 6 servings

Source: adapted from Allrecipes

Moist Pumpkin Spice Muffins

I couldn't help myself. I doubled the recipe and ate a dozen of them myself!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
by The Pioneer Woman

Muffins:
1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)


Cinnamon Sugar Mixture:
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg


Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.

Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting
1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

Cinnamon Caramel Corn with Pecans and White Chocolate (Cinnabon Popcorn)

Cinnamon Caramel Corn with Pecans and White Chocolate (Cinnabon Popcorn)
by Our Best Bites
*I found it on The Girl Who Ate Everything!
**You will not be disappointed with this recipe. FANTASTIC!!

12 C popped popcorn (about 1/2 C kernels or around 1 1/2 bags of microwave popcorn for me)
1 cup pecan halves, roughly chopped
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 cup)
1 teaspoon vanilla
1/2 teaspoon baking soda
3 squares almond bark (about 4 oz) *I used chocolate bark instead of white chocolate!

Preheat oven to 250 degrees

*You can use air popped or microwave popcorn.
Place popcorn and chopped pecans in a large bowl and set aside. *Use a bigger bowl than you think you need.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. *If you microwave it too much your popcorn will turn out really hard.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. *STIR MORE THAN YOU THINK YOU NEED TOO.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Calzones

Calzones (this recipe makes 2 extra-large calzones)
**My sister, Kristin, made this recipe for the kids and I when we went to Arizona this summer. It was a hit! Cali requested it for her b-day meal on Sunday. Fabulous!

Ingredients:
3/4 c. milk (warm)
1 pkg. yeast
1 T. butter (softened)
1 t. olive oil
1 T. cornmeal
1 T. sugar
2 cups flour

Directions:
Dissolve milk and yeast, then add rest of ingredients (add flour 1 cup at a time). Roll dough into 2 large, thin circles. On one half of each circle arrance desired toppings, such as sauce, pepperoni, and cheese. Fold other half over and pinch edges. Bake at 400 degrees for 14 minutes. When finished, remove from oven, brush with melted butter, garlic salt, and Parmesan cheese, and return to oven for a minute to let the cheese melt on top. Delicious!!

Garlic Chicken

This is THE BEST seasoning and my new favorite way to cook chicken to add to any recipe. Make up a lot of the seasoning mix and keep it in a baggy so that you have it on hand at all times. My sister, Dabney, introduced me to this in Indiana. It is to die for!!

Garlic Chicken
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. thyme
6 boneless, skinless chicken breast halves
2 Tbsp. butter
2 Tbsp. olive oil

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet, heat butter and olive oil together over medium-high heat. Saute chicken 'til golden brown, about 5 minutes on each side.

*Lately, I've been thawing the frozen chicken breasts by baking them for 15 minutes at 375 degrees. Then follow the recipe above.

PF Changs Lettuce Wraps

** Literally, our family's favorite meal! You will definitely want to double this one! Serve with store-bought or homemade rolls.
PF Changs Lettuce Wraps (compliments of Jill Gray)
Stir-fry:
1/2 tsp. rice vinegar
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
3 Tbsp. vegetable oil
2 chicken breasts, cooked and chopped
1 cup water chestnuts, minced
2/3 cups canned straw mushrooms, minced
3 Tbsp. chopped green onion
1 tsp. minced garlic
Fried rice noodles (Mai Fun)
Lettuce

Heat & cook the stir-fry ingredients. Serve the chicken on a dish lined with fried rice noodles. Make lettuce cups by slicing head of iceberg lettuce through the middle; pull off the outside slice. Dip in special sauce and/or hot sauce.

Special sauce: (make ahead and refrigerate)
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil

If you want to make the special sauce hot, follow the above recipe and then add the following:
2 tsp. water
1 Tbsp. Chinese Hot Mustard
1-3 tsp. garlic chili paste

The Perfect Apple Crisp

I could've eaten the whole pan. Need I say more?!

The Perfect Apple Crisp

adapted from Allrecipes (found on The Girl Who Ate Everything)

10 cups all-purpose apples, peeled, cored and sliced (I used about 6 Granny Smith apples)

3/4 cup white sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon nutmeg



2 cups quick-cooking oats

2 cups all-purpose flour

2 cups packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter, melted
1 cup chopped pecans or walnuts (optional)



Directions

1.Preheat oven to 350 degrees.

2.Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, nutmeg, and ground cinnamon together, and sprinkle over apples.

3.Combine the oats, 2 cups flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

4.Bake at 350 degrees for about 45 minutes.

5. Serve with vanilla ice cream.

BYU Mint Brownies

Cali loves mint brownies so I made these for her b-day. Pretty tasty! Pretty rich!

BYU Mint Brownies
by Byu Dining
1 cup butter
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cup white sugar
1 3/4 cup flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts or pecans

12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)

MINT ICING
5 Tbsp. butter
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. peppermint extract
1-2 drops green food coloring

1. Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing (very important step I realized since I was impatient). Remove from the freezer and carefully add a layer of chocolate icing. We liked ours stored cold in the refrigerator or you can store them at room temperature.

Taco Braid

You can make your own bread dough for this recipe, or go to Macey's or any other grocery store bakery and ask them for a loaf of UNCOOKED french bread. Voila! You have just skipped a major part of the recipe. It's like a miracle. You don't have to make the bread! Saves you at least an hour and only costs $1.19.

Taco Braid Filling (from The Girl Who Ate Everything)
4 oz of Cream Cheese
1/2 cup Salsa
1/2 lb ground turkey, beef or chicken seasoned and cooked with a Taco seasoning mix (I used 1 lb of ground turkey)
1 can (15oz) of black beans (drained)
1 cup of shredded cheddar cheese
olive oil
garlic salt
**bread dough of loaf of uncooked french bread from grocery

1. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. Place on a greased cookie sheet. It's very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Spread cream cheese lengthwise down center third of rectangle, salsa, then seasoned meat and black beans. Sprinkle with cheese.
3. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
4. Pinch ends to seal and tuck under. Brush with olive oil and sprinkle with garlic salt. Cover and let rise for 20 minutes.
5. Cover and let rise for 20 minutes.
6. Bake at 350 for 20 minutes.
7. Remove from oven and place on cooling rack or cutting board with 2 spatulas.

Shrimp Scampi Angel Hair Pasta

Shrimp Scampi Linguine (I only had angel hair pasta so the new name is Shrimp Scampi Angel Hair Pasta!)
from: The Girl Who Ate Everything

Vegetable oil
1 tablespoon kosher salt plus 1 teaspoon
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. *I served up my kids first and then tossed in the red pepper flakes since it does add a lot of heat. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Triple Chocolate Scotcheroos

These were to die for!! I couldn't stop myself from eating the entire pan! You have to love chocolate though!

Triple Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
1/2 cup natural peanut butter (like Krema's; you could use regular peanut butter here too)
1/2 cup Nutella
6 cups crisp chocolate-flavored rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch-flavored chips
sea salt (optional)

1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 quarts) over medium heat, bring the sugar and corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture and cool until set. Sprinkle with sea salt if desired.

White Bean and Sausage Soup

This was delicious and EASY!! Aaron said this needs to be added to our regular menus weekly!

White Bean and Sausage Soup
by Stephanie Jensen

4 (15 oz) cans of white cannellini beans, rinsed and drained
2 (32 oz) cans or boxes of chicken broth
2 (28 oz) cans Italian style diced tomatoes
2 lbs mild Italian sausage (I used hot sausage. I think it makes the soup)
2 oz fresh basil
2 cloves garlic, minced
Salt and pepper to taste

Cook sausage in frying pan until cooked through. In large pot, add sausage and then add all other ingredients. Simmer for 15-20 minutes. Add salt and pepper to taste.

Creamy Chicken Noodle Soup

This soup was the perfect dish for a cool, fall day! It is superb. Everyone loved it. I halfed the recipe and it was plenty for my family of 6!


by Beth Goodman (found on The Girl Who Ate Everything)

6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked

Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.

Fruit and Nut Salad

***** 5 Stars
This salad looks beautiful and tastes even better!!

adapted slightly from Amy Bench (from The Girl Who Ate Everything)

1 bunch green leaf lettuce, chopped (I used two bags of prechopped Romaine lettuce)
2 Granny Smith apples, peeled and cubed
2 cups strawberries, sliced
2 cups red grapes, halved
2-3 chicken breasts
1/2 of a white onion
1 bag Dried Cherry, Cranberry and Pecan Salad Pizazz (I found mine at Super Target by the bagged salad)
1 bottle Brianna’s Poppy seed or Raspberry Vinaigrette Dressing (sometimes we do half of each)
1 (4 ounce) container crumbled feta (optional)
salt and pepper

Boil chicken with salt, pepper, and onion. Once cooled, cube chicken. Put everything in a large bowl. Toss with dressing right before serving. Serves 15-20 people.

Recipe Notes:
1) You may not need the whole bottle of dressing.
2) If you can't find the Salad Pizzaz you can use 1/2 cup of cranberrries and a half cup of pecans.
3) If you want to carmelize your own pecans do the following: In a skillet over medium heat, stir 1/4 cup sugar until melted. It will eventually melt if you just turn up the heat and wait. Continue stirring gently until sugar has melted and then toss in the pecans and keep stirring until they are coated. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

Italian Mac & Cheese

***** 5 STARS

originally produced by Rachael Ray

Ian found this recipe on line and requested it for his b-day dinner. EVERYONE loved it! I will definitely put this on our list of dinners to make OFTEN!

Ingredients
1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls
Directions
Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Fiesta Chicken

Vanessa's Rating on this recipe (out of 5 stars)
Taste *****
Visually Pleasing ** (kind of hard to get past the pink color)
Ease of Recipe *****

The color of the Fiesta Chicken is strange because of the combination of red salsa and white cream cheese, but if you can get past that -- the taste is FABULOUS!! Great for a busy night.

Fiesta Chicken
found on RecipeZaar


4 chicken breasts, frozen or thawed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) jar of your favorite salsa
1 (8 ounce) package cream cheese

Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas.

Sugar Cookie Bars

Vanessa's Rating on this recipe (out of 5 stars)
Visually Pleasing ****
Taste *****
Ease of Recipe *****

This is going to be my new "go to" recipe for sugar cookies! The frosting is DIVINE! I used 1/2 tsp. almond extract and 1/2 tsp. vanilla. FABULOUS!!
Sugar Cookie Bars
Source: BreeAnn Fankhauser

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.

Frosting
1/2 cup butter, room temperature
4 ounces cream cheese (1/2 of an 8 oz block) softened
1 tsp vanilla (I used almond extract for half of the frosting)
¼ tsp salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.

Ho Ho Cake

This is Aaron's FAVORITE dessert! I tell him he knows he is loved when I make it, because it is a time-consuming process. It's worth it though!

Cake:
3 c. flour
2 tsp. soda
1 tsp. salt
2 Tbsp. vinegar
2 tsp. vanilla
6 Tbsp. cocoa
2 cups sugar
10 Tbsp. oil
2 cups water

Combine dry ingredients. Add rest. Beat 3 minutes 'til smooth. Pour into greased and floured 9x13 pan. Bake at 350 for 25-30 minutes. Cool.

Filling:
4 Tbsp. flour
1 cup milk
1 cup sugar
1/2 cup margarine
1/2 cup Crisco
1 tsp. vanilla

Combine flour and milk in saucepan. Low heat. Stir until thick. Chill.

Combine sugar, margarine, crisco, and vanilla. Whip until fluffy. Gradually add cooled pudding and whip. Spread on cake.

Frosting:
1 stick + 2 Tbsp. margarine melted
6 Tbsp. cocoa
2 1/2 Tbsp. hot water
1 egg
1 tsp. vanilla
2 cups powdered sugar

Combine all except sugar in bowl. Beat. Gradually add powdered sugar. Pour over white layer. Cool.

**Aaron and I added the fat grams together one time for this recipe. It turns out to be about 62 grams of fat in one nice sized slice. Too bad we each eat two slices!!

Lemon Squares

This recipe is from one of my mom's best friend's, Valerie Nichols. I have many wonderful memories of her from my childhood.

2 cups flour
1/2 cup powdered sugar
2 cups sugar
1/4 tsp. salt
1 cup margarine
4 eggs
1/2 tsp. baking powder
1/4 cup lemon juice

Combine flour, powdered sugar and margarine. Work together like a pie dough. Press into ungreased 9x13 pan. Bake 15-20 minutes at 350 degrees, till light brown. Beat eggs, sugar, lemon juice, baking powder and salt. Pour over baked crust. Bake 20 minutes more. Sprinkle powdered sugar on top.

Chocolate Haystacks

Another childhood favorite!

3 cups uncooked quick oats
1/2 c. coconut
1/2 c. chopped walnuts
1/2 c. cocoa
1/2 c. undiluted evaporated milk
1/2 c. butter
2 c. sugar
1/4 tsp. vanilla

Mix together oats, coconut, and nuts in large bowl. Combine cocoa, milk, butter, and sugar in a saucepan. Cook over medium heat, stirring constantly until it reaches a full boil. Continue boiling for 1 minute. Remove from heat. Add vanilla. Pour over cereal mixture. Mix with a fork until cereal mixture is well coated. Drop from a teaspoon to waxed paper. Work rapidly. Let stand until firm.

Seven Layer Bars

Combine 1 stick melted margarine and 1 cup crushed graham crackers and pat in a 9x13 pan.

Then layer the following on top of crust:
1 cup flaked coconut
1 (6 oz) pkg. chocolate chips
1 (6 oz) pkg. butterscotch chips
1 can sweetened condensed milk
1 cup chopped nuts

Bake at 350 degrees for 25-30 minutes

Seven Layer Bars

Apple Dumplings

A family legacy made famous by my sister, Dabney Egendoerfer! People BEG her to make these babies!

Pastry:
2 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 c. shortening
1/2 c. milk

Sift together dry ingredients. Cut in shortening 'til resembles small peas. Add milk all at once. Stir. Roll dough to 1/4 inch thick. Cut into 6 squares. On the center of each square, arrange thick apple slices. Sprinkle cinnamon & sugar over apples. Dot with butter. Fold corners of each dumpling so they meet in the center. Place in greased pan. Pour syrup over dumplings.

Syrup
2 cups water
2 cups sugar
1/4 cup butter or margarine
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Bring to a boil and then pour over dumplings.

Bake at 375 for 35 minutes.

Mississippi Mud Pie

Yummy dessert from my Grandma Chris. One of the best cooks that's ever lived!

1st layer
1 cup flour
1 stick butter
1 cup nuts

Mix and bake at 350 for 25 minutes.

2nd layer
8 oz. cream cheese
1 cup cool whip
1 cup powdered sugar

3rd layer
2 pkg. chocolate pudding + 3 c. milk (mix according to directions.

top with 1 cup Cool Whip and sprinkle with 1 grated Hershey bar on top.

Keep refrigerated!

Million Dollar Dessert

Pastry Crust:
1 package of Lorna Doone Shortbread Cookies (crushed)
1 stick of melted butter

Mix and press into 9x13 pan. Bake for 10-12 minutes at 350 degrees. Cook very well.

Filling:
2 (3 1/2 oz) instant vanilla pudding mix
1 quart vanilla ice cream softened
1 c. milk

Mix and let sit for a bit and pour over the cooled, cooked crust. Let it set up completely.

Topping:
Spread 8 oz. cool whip and top with 3-4 heath bars (crushed).
Note: refrigerate the chocolate bars before crushing.

Grandma Sue's Pudding Pies

My mother-in-law is famous for her pudding pies. This recipe is secret, so don't tell anyone where you got it! Ha! Ha!

Pie Crust
2 c. flour - mix in 1/2 tsp. salt
1 c. shortening - cut shortening in with a pastry cutter.
Then add all at once:
1/4 c. ice water
1 T. vinegar
1 egg

Bake at 400 degrees about 10 minutes.

For one 9" pie:
Basic Pudding

2 cups milk
1 cube butter

Put in a heavy saucepan, start on medium heat and while the butter melts, stir the next step together:

2/3 c. sugar
2 rounded Tablespoons of cornstarch
2 eggs
1/8 c. water

Slowly add to the milk mixture with a wire whip. Stir CONSTANTLY until it comes to a boil and seems a bit thick. Then remove from heat and add 1 tsp. vanilla.

For banana cream pie:
slice bananas in the bottom of cooled pie crust and then pour pudding on top.

For coconut cream pie:
add 1/4-1/3 cup coconut to the pudding before adding it to the crust.

For chocolate pie:
Add 1-2 cups chocolate chips to warm pudding before adding it to the crust.

Fruit Pizza

This was one of my favorite childhood desserts.

3/4 c. sugar
1/3 c. shortening
1/3 c. oil
1 egg
1 1/2 c. flour
1 T. milk
2 tsp. vanilla
1 1/2 t. baking pwd.
1/4 tsp. salt

Cream sugar and shortening together. Add rest of ingredients until combined. Bake on round pizza pan at 375 degrees for 8-10 minutes.

Cool and then top with filling.

Filling:
8 oz. cream cheese
1/2 tsp. vanilla
1/3 cup sugar

Toppings:
strawberries, bananas, kiwi, fruit cocktail, mandarin oranges, etc . . .

Cali's Dream Dessert

Cali made this dessert when she was 8 years old at Aunt Illona's house in Ohio. It was fabulous! Also great for the 4th of July!

Crust:
28 oreos
6 Tbsp. (3/4 stick) butter, at room temp.

In food processor, crush cookies until no white filling remains visible. Add butter; mix with fork until blended and crumbs begin to stick together. Transfer to a 14x4x1-1/2" tart pan or a 9" round cheese cake pan with removable bottom. Press up sides and over bottom to form 1/4" thick crust. Refrigerate.

Filling:
1 box (3 oz.) chocolate instant pudding
2/3 c. sweetened cocoa powder (Nestles)
3/4 c. cold milk
1/3 c. sour cream

In a large bowl, whisk pudding mix and cocoa powder. In a small bowl, whisk milk, and 1/3 c. sour cream. Add milk mixture to pudding mix. Beat on low until just moistened. Increase speed to medium-high. Beat 2 minutes until consistency of frosting. Scrape into tart shell; spread level. Refrigerate 1 hour.

Topping:
cool whip (8 oz.)
fresh strawberries and blueberries

Cover with 8 oz. Cool whip and decorate with fresh strawberries and blueberries just before serving.

English Toffee

Jeanette McArthur's Famous Recipe!!

1 lb. butter
2 c. sugar
6-1.55 oz. Hershey milk chocolate candy bars
chopped walnuts

Cook butter and sugar -- stirring continuously, till it turns a golden caramel color (pulls away from sides of pan and is kind of stringy). Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Pour onto cookie sheet so it touches edges. Let set a few minutes. Then place chocolate bars on top. When they start to melt spread them around. Sprinkle with nuts. Let set till chocolate hardens. Break into pieces to serve.

"Smith's Frosting"

This is my favorite way to make "pretty" sugar cookies.

6 cups powdered sugar
1/2 cup of water
1/2 cup white Karo syrup

Cook above in double boiler and add:
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Cook just to Lukewarm and add color!
Either "Dunk" or "Pour" over cookies. If frosting cools and gets too hard, reheat in microwave.

**To make "cow" cookies: Make round 2-3" sugar cookies frosted with the "Smith's" frosting; first they were dipped in white frosting, then accented by "dripping" black "splotches."

Pumpkin Bread

April Vegas brought this to the Progressive Dinner 2000 in Bakersfield, CA. It was a huge hit! It gets eaten up quickly. I always 3x this recipe!

1 2/3 cups flour
1 1/2 cups sugar
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup water
1/2 cup oil
1 cup pumpkin
2 eggs
1 cup walnuts
1/2 tsp. cloves

Sift dry ingredients together. Mix water, eggs, oil and pumpkin in separate bowl. Add dry ingredients, then nuts. Bake in greased loaf pan at 325 (1 hr. small loaf; 1 hr. 30 minutes for larger) 3x the recipe=4 loaves

Chicken Salad Log

The title sounds unappetizing, but people will think you are Martha Stewart when you arrive with this appetizer!

1 8 oz. cream cheese (softened)
1/4 c. mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. pepper
2 cups finely chopped cooked chicken
1/4 c. green onions diced
3 bell pepper rings; chopped green onion, chopped black olives; pimento (drained); sesame seeds.

Mix first 8 ingredients; shape into log (8x2 inches). Wrap in Saran Wrap. Refrigerate until firm; about 4 hours. Garnish: Cut bell pepper rings to make strips. Place diagonally across log dividing log into 4 sections. Sprinkle sesame seed on one section. Repeat with chopped green onion, olives and pimento. Serve with assorted crackers.

Broiled Stuffed Mushrooms

Served at R.S. Progressive Dinner 2000 in Bakersfield, California by Suzanne Fox. Delicious! This recipe has never let me down!

2 dozen lg. fresh mushrooms
5 Tbsp. butter
1/4 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. grated Parmesan cheese
3 Tbsp. bread crumbs
2 Tbsp. milk

Clean mushrooms. Remove stems and chop finely. Saute stems in butter with onions, salt and pepper. Remove from heat. Add cheese, crumbs and milk. Fill mushroom caps. Sprinkle top with additional parmesan cheese. Broil approx. 5 min. Can be made ahead and refrigerated before broiling.

Cheesy Potato Skins

Served by Sariah Dow at R.S. Progressive Dinner 2000 in Bakersfield, California.

Bake lg. potatoes and cut into quarters. Carefully scoop out insides leaving 1/4 inch shells. Set oven to broil. Brush tops of potatoes with melted butter. Broil for 8-10 minutes or until crisp and brown. Sprinkle with cooked bacon and shredded Colby/Monterey Jack cheese. Broil 30 seconds or until cheese is melted. Serve hot with sour cream and chooped green onions. Yummy!!

Carrot Cookies

Sound strange, but oh, so yummy! Sent to me by my chef sister, Dabney!

1 cup mashed cooked carrots
1 cup butter or shortening
3/4 cup sugar
2 eggs
2 cups flour
1/4 tsp. salt
2 tsp. baking powder
3/4 c. shredded coconut

Mix shortening (butter), sugar, eggs, and carrots. Blend flour, baking pwd., and salt into the shortening mixture. Mix in coconut. Drop dough by spoonfuls 2 inches apart on lightly greased baking sheet. Bake at 400 degrees for 8-10 minutes.

Orange icing
Juice of 1/2 orange (3-4 Tbsp.)
grated rind of 1 orange
1 Tbsp. butter
1 1/4 cups sifted pwd. sugar

Kaylene's Ice Cream Krispy Treat

I tasted this for the first time at a Primary Teacher Appreciation dinner in Bakersfield, California. Sooo refreshing!

2 cubes butter (melted)
1 cup brown sugar
3 cups rice krispies
1 cup coconut
1 cup chopped walnuts
Melt butter in pan. Add brown sugar. Take off of burner. Stir in rest of ingredients, except ice cream.

1/2 gallon vanilla ice cream (slice long)

Spread 3/4 mixture in 9x13 pan. Lay sliced ice cream on top. Then finish with 1/4 remaining krispy mixture on top.

Drizzle with Danish dessert before serving!

OH-MY-GOSH EGG-WHITE OMELET (from the Eat Clean Diet cookbook)

4-5 egg whites
1 egg yolk
2 Tbsp. skim milk
1 plum tomato, chopped
1 small clove garlic, passed through a press
1 handful shredded spinach
1 Tbsp minced purple onion
Pam

Preparation:
Beat egg whites with the yolk and skim milk. Quick saute the vegetables. Pour eggs into a small frying pan coated with Pam. Cook till firm. Add vegetables on one half of omelet, then fold other half over top. Let sit for 30 seconds or so,then serve.

Notes: Aaron and I sauted spinach, mushroom, and onions for ours. The kids just put chopped ham and a little cheese on theirs. They were fabulous with salsa on top. We served it with whole wheat toast and turkey bacon on the side. It was a hit with everyone!

World's Lightest Whole Wheat Waffles and Pancakes

This recipe is fast and easy--no sifting, folding, or creaming. Just dump and stir!

Dump in a bowl:
1 cup whole wheat flour
5 teaspoons Rumford or Ener-G baking powder (only 2 tsp. if using other brand)
1/3 cup powdered milk
1 T. molasses (optional)
Stir to mix.

Dump in:
2 eggs
small amount of light olive oil (or other cooking oil can be used)
1 1/3 c. cold water

Stir to mix. Adjust water or flour to get proper consistency for batter. If the batter is too thick, you'll have the world's heaviest whole wheat waffles and pancakes. The molasses gives the waffles a golden brown color and a nice flavor.

Fettuccine Alfredo (love this recipe!)

Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper

1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.

2. Cook the fettuccine according to package directions; drain.

3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

4. Toss the sauce and the pasta in a large bowl and serve immediately.

Serve with a tossed green salad and hot French bread.

For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.

For a seafood lover (Ian), toss the sauce with cooked medium shrimp.

Strawberry Spring Salad/Poppy Seed Dressing

Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced

Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans

Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.

Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion

Mix all ingredients in a food processor until well blended.

3 tsp. poppy seeds
1 c. canola oil

Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.