Chocolate Eclair Cake

Cake Ingredients:

1 large box vanilla pudding

3 cups milk

8 oz cool whip

Graham crackers

Icing Ingredients (note: the measurements are weird because I make one and a half recipes for the icing...which makes it nice and chocolatey!): 

1.5 cup sugar

1/4 tsp + 1/8 tsp salt

3 3/4 Tbs. Baking cocoa powder (no sugar added)

1/4 cup + 2 Tbs. milk

1/4 cup + 2 Tbs. margarine or butter

3/4 Tbs. vanilla

Line bottom of 9x13 with graham crackers

Mix pudding with the three cups milk, fold in the cool whip. Spoon half of mixture on crackers. Top with layer of graham crackers and spoon second half on top. Add final layer of graham crackers and top with icing. 

Icing: mix first 4 ingredients and bring to boil. Boil 1 minute stirring constantly. Remove from heat add butter and vanilla. Cool and beat then pour over cracker layer. Refrigerate dessert for couple of hours to solidify the dessert.

Note: Be careful not to let the icing cook too long because it will get too thick to pour. 

 

 

Ps. Be sure to have a large spoon on hand once it is ready to eat.....not that it's any good or anything.

 

Cream Cheese Braids

 Cream Cheese Braid

(picture taken with camera phone...doesn't do it justice!)

1 cup sour cream
1/2 cup sugar
1 tsp. salt
1/2 cup butter, melted


2 packages yeast
1/2 cup warm water
2 eggs, beaten
4 cups flour

Heat sour cream over low heat; stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight.

Cream Cheese Filling

2 8-ounces packages cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 tsp. salt
2 tsp. vanilla extract

Combine cream cheese and sugar in a small mixing bowl. Add egg, salt, and vanilla; mix well. Divide dough into 4 equal parts; roll out each part on a well-floured board into a 12x8 rectangle. Spread 1/4 of filling on each rectangle; roll up jelly roll fashion, beginning at the long sides. Pinch edges together and fold sides under slightly; plae the rolls, seam down, on greased baking sheets. Slit each roll at 2-inch interals about two-thirds of the way through dough so it will resemble a braid. cover and let rise in a warm place, free from drafts, until double in bulk (about 1 hour). Bake at 375 degrees for 12-15 minutes. Spread with glaze while warm (not hot!). Yields 4 12-inch loaves.

Glaze:

2 cups confectioners sugar
4 Tbs milk
2 tsp. vanilla
(sometimes I melt butter and mix it into the glaze. I add the milk last and adjust the amount based on the consistency).

Cream sugar and milk with a spoon. Add vanilla; mix well. Spread on warm loaves. 



(Taken from Down Home In High Style by Jack DeLoney, 2004)

Healthy (yummy) Oatmeal Cookies

**I made these a few days ago for some friends and we all loved them! You can make them more or less healthier depending on what you're going for. Also, the website where this came from is great (see bottom of post)!

Ingredients:

Dry ingredients

1 cup whole wheat flour (a pinch more depending on the moisture of the mix)
1 1/2 cups of Large Flake Rolled Oats (smaller flake is ok too)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp Cinnamon (or more depending on your preferences)
1/2 tsp Nutmeg (optional)

Wet ingredients

1/2 cup honey (I used 1/4 honey, 1/4 brown sugar)
1/2 cup oil (I used 1/4 oil, 1/4 applesauce)
1 Tablespoon Molasses or syrup (I didn't include either though)
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla (I added a little more than this)

Yummy ingredients

1/2 cup raisins (or more depending on preference!)
1/2 cup walnuts (I omitted this because I didn't have any!)

Preparation:
1. In a large bowl, mix all the dry ingredients together.

2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).

3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.

4. COOL the mix for 20 minutes in the fridge.

5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).

6. Drop by teaspoonfuls onto your (greased) baking sheet

7. Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.


**Also, if your dough is dry, you can add an egg white to moisten it. If it is too wet, add a pinch more flour.


--Taken from: http://www.wholegraingourmet.com/recipes/43-cookies/58-healthy-oatmeal-cookies.html/recipes/43-cookies/58-healthy-oatmeal-cookies.html?start=0

Irresistible Graham Cracker Cookies

*So, I made these last night because I was super curious....and, they did not disappoint. However, they were super sweet. It kind of reminded me of a waffle cone!

1 1/2 cups Honey Graham Crackers, finely crushed
1/2 cup all purpose flour (I used whole wheat ; )
2 tsp. baking powder
1 (14 oz.) can sweetened condensed milk
1/2 cup butter or margarine, softened
2 cups semisweet chocolate chips (I just used 1 cup)
1 cup chopped walnuts
1 cup flaked coconut (optional...which I didn't use)
1 tsp. vanilla extract

Directions:

To make graham cracker crumbs: Place graham cracker squares into a large plastic bag, and using a rolling pin, crush crackers into finely crushed crumbs to make 1 1/2 cups.

Preheat oven to 350 degrees.

In a medium bowl, mix together graham cracker crumbs, flour, and baking powder.

In another mixing bowl, beat sweetened condensed milk and softened butter until smooth. Add vanilla extract. Add crumb mixture and stir utnil smooth.

Add chocolate chips, nuts, and coconut. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Let cool for 5 minutes, and then move to a wire rack to cool completely.

Yield: 4 to 5 dozen (though, it only made 3 dozen for me!)




--Taken from: Kroger Honey Graham Box

Delicious Dump Cake

1 can (16 oz.) crushed pineapple
1 can (20 oz.) blueberry or cherry pie filling
1 pkg. yellow cake mix
1/2 - 2/3 c. chopped nuts (optional, which I usually don't add)
1/2 c. butter

Grease 9 x 13 pan. Dump in pineapple with juice, spreading evenly. Pour pie filling over pineapple, spreading evenly. Add dry cake mix evenly over fruit. Add nuts. Drizzle melted butter over top. Do not mix. Bake at 350 degrees for 1 hour.




(I'm not sure where this recipe is from, but it's super easy and super yummy!)

Best. Ever. Mac 'n Cheese

2 Tbs. butter
1 tsp. salt
2 Tbs. flour
1 cup milk
1 cup cheese

1.5 cup macaroni noodles

Cook noodles as directed on the box.

Melt butter in the microwave. Stir in flour and salt until a paste forms.
Add milk and microwave for 4 minutes, stirring every minute.
Add cheese and microwave 1 more minute.

Drain noodles. Pour cheese sauce over noodles. You can bake it in the oven if you like (with cheese sprinkled on top), but I prefer it saucy and right after its stirred together!!


(And, don't tell anyone I told you, but one making of the cheese sauce and a can of rotel go great together with a bag of chips. Just sayin')


From: Momma Joy

Cream Cheese Crescent Squares

**This is what I've affectionately termed the "inverse of Cinnabon." It is a glorification of their cream cheese icing.

2 Cans Crescent Rolls
1 (12 0z.) container cream cheese
1 cup sugar
1 tsp-tbsp. vanilla flavoring (depending on how much you like personally)
1 cup (1 Stick) Melted Margarine (this is a TON of butter, so I usually do about 1/2)

Cinnamon and sugar for the top (about 1 cup sugar and enough cinnamon to make the mixture look like sand)

Spray brownie pan (9 X 13) with cooking spray. Spread one can crescent rolls in bottom. (If the crescent triangles are splitting apart, dip your fingers in water and just pinch them back together.) Mix cream cheese, sugar and vanilla in separate bowl. Spread onto rolls in pan. Spread other can of rolls on top of cream cheese mixture. Pour melted margarine on top and sprinkle with mixed cinnamon and sugar. Bake at 350 degrees for 30 minutes. Let cool and cut into squares.

--taken from a friend at Chi Alpha UGA.

Strawberry Cake

1 box Duncan Hines strawberry cake mix
1 (8 oz.) pkg. cream cheese
1 (16 oz.) Cool Whip
2 cups sugar
1 large box frozen strawberries

Prepare cake according to directions on box.

Filling: Mix cream cheese (softened) with 2 cups sugar. Beat cream cheese until fluffy, then add sugar. Add Cool Whip; mix well.

To frost cake: Spread Cool Whip mixture over cooled cake. Layer then spread strawberries on top. Keep frosting each cake layer, ending with strawberries in the center on the top. Layer. Keep cake refrigerated.

*You don't need quite 16 oz. Cool Whip, maybe 12 oz.

From Sara K. Wells (adapted from Linda Smith)

Chocolate Icing

This is my Grandmother Wells' amazing, world famous chocolate icing. I could practically drink this stuff!

1 tsp. margarine
2 T. cocoa
1/2 cup milk
2 cups sugar
1/4 cup white karo syrup

Melt margarine on low heat, add other ingredients. Mix well. Let come to a rolling boil for one minute. Remove from heat and beat until right consistency to spread (not quite enough for 4 layers).

--Sara K. Wells

Gingerbread Layer Cake

(This is something mom used to make every year for my sister's birthday--YUMMY!!)

1 cup honey
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2 1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup packed brown sugar
1/2 cup butter
1 egg
1/2 tsp. grated lemon peel
1 1/4 cups buttermilk
1 1/2 cups whipping cream
1 Tbs. granulated sugar
2 tsp. shredded orange peel
1 (1 oz.) square semisweet chocolate, grated (or just plain chocolate ; )


"In a small bowl combine the honey, ginger, cinnamon, and cloves. In a larger bowl stir together the flour, baking soda, baking powder, an salt. In large mixing bowl cream the brown sugar and butter till the mixture is light and fluffy Gradually beat honey mixture into brown sugar mixture, using high speed of electric mixer. Add the e gg and lemon peel; mix well. Add the flour mixture and buttermilk alternately, stirring well after each addition. Pour batter into 2 greased and lightly floured 8x11 1/2-inch round baking pans.

Bake at 350 for 30 to 35 minutes. Cool cakes in pans 10 minutes. Turn out onto wire rack; cool completely. Whip cream with the granulated sugar till soft peaks form. Spread one layer of cake with part of the whipped cream. Sprinkle with half of the shredded orange peel and half the grated chocolate. Top with second layer of cake. Frost tops and sides with remaining whipped cream; sprinkle with remaining shredded orange peel and grated chocolate. Chill at least one hour in the refrigerator."

Taken from Better Homes and Gardens Heritage Cookbook.

Easy Whole Wheat Bread

(Tried this the other day--it was AMAZING!! Even John (who doesn't like wheat bread) enjoyed the nice, light nutty taste of this moist bread : )

3 cups warm water (or milk)
3 1/2 Tbsp. honey
1 Tbsp. active dry yeast
2 tsp. salt
3 Tbsp. butter or oil
5-6 cups flour (I use at least half wheat/half white. Just adjust the ratio to your preference)

In a large bowl dissolve yeast, honey, and water. Whisk to mix and then allow to sit still until the yeast is bubbly.

Add oil, salt, and 4 cups flour. Beat 200 strokes. If using Kitchen Aid, mix on level 2 for 1 minute.

Add remaining flour or until the texture seems good (about 1/2 cup addition each time). Beat until mixed and thick (about 1 minute). (If using Kitchen Aid, mix on level 2 for approx. 2 minutes.

Knead on floured surface for 10 minutes, adding flour as you knead until the dough is good consistency (not too sticky). If using Kitchen Aid, mix on level 2 for 2 additional minutes.

Place dough in oiled bowl, cover, and place in warm spot until dough doubles in size (about an hour). I put it in the oven after I've preheated it and then turned it off, and then I leave the door cracked open so it doesn't get too hot.

Remove and punch dough down, divide into two equal pieces. Form into loaves and place in oiled and floured bread pans.

Allow to rise again in warm oven until good size (about 1 hour).

Preheat oven to 325 degrees with bread in and oven door open.

Bake 20-30 minutes or until done.

Cool in pan 5-10 minutes and remove to finish cooling. Rub butter on the top of bread loaf if desired.

*Bread can also be wrapped in aluminum foil or plastic wrap and frozen for later.

(Taken from http://clayinhishands-sarah.blogspot.com/2009/10/easy-whole-wheat-bread.html)

Homemade Hot Chocolate

2 lbs Nestle Quick
1 lbs confectioner sugar
8 to 11 oz. Coffee Mate Creamer
8 Qt. Box Powdered Milk

Mix it all together and Voila! Delicious Hot Chocolate!! (be careful, it makes a ton!! but is great to give away in little mason jars as Christmas gifts : )

Recipe from Mrs. Jeanie Arnold (aka "Mum")

Simple Southern Potato Soup

7 medium potatoes
salt
1 can cream of chicken soup
1.5 to 2 soup cans milk
1 onion diced (I just sprinkle some dried onions pieces)
Garlic Salt
Pepper
Cheese (3/4 lb velveeta or grated, I prefer grated)

Peel potatoes and cut into small cubes. Put potatoes and onions in soup pot; pour enough water to not quite cover them. Season with salt, garlic salt, and pepper to taste. Cook until mushy. Stir in cream of chicken soup. Stir in cheese until melted. Stir in soup cans of milk, depending on thickness you prefer.

(adapted from Marie Davis-Taylor Assembly of God cookbook)

Martha's Blueberry Pie

I've been trying lots of new things this summer. One of the more recent things that I have tried is baking a blueberry pie. What follows is a picture of what I did and then the instructions for how I did it ; ) Enjoy!


First, you have to start with the amazing crust--it is what Martha Stewart calls "Pate Brisee" (taken from marthastewart.com)

Ingredients

Makes one double-crust or two single-crust 9-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into small
• 1/4 cup ice water, plus more if needed

Directions

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

(First published: April 2006)

Then comes the delicious blueberry filling!! I changed some of the steps to improve the taste ; )

Ingredients

Makes one 9-inch pie

• All-purpose flour, for dusting
• Pate Brisee (what you made above)
• 8 cups (about 4 pints) blueberries, picked over
• 1 cup sugar
• 1/4 tsp. cinnamon (or more if you prefer)
  
• 1/2 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, cinnamon, and lemon juice; stir to combine. Dot mixture with butter and slightly stir. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

(Taken from http://www.marthastewart.com/recipe/perfect-blueberry-pie?xsc=stf_MSLO-RECIPE)

Also, another tip Martha mentions is to always place a COLD pie in a HOT (preheated) oven. For some reason that helps the baking process.

The Best-Ever Strawberry Pie

1 1/2 cup Sugar

1/2 cup water

(bring to a boil stirring constantly)

add 1/3 cup cornstarch (that has been mixed with 3/4 cup warm water)

Slowly stir into boiling syrup.

Add:

4T butter

1t lemon juice

1/4t salt

Remove from heat. add 1t red food coloring

Let set until cool. Pour over 1 quart fresh strawberries that have been washed and cut.

Top with whip cream :o)

Amazing Shrimp and Grits

(according to my testers in Chicago this "Bacon Wrapped Shrimp" is amazing!)

INGREDIENTS:

For the Shrimp:

18 pc black tiger shrimp, peeled and deveined
1/2 T Kosher salt
9 bacon slices
2 t cracked black pepper
Grapeseed oil for searing

For the Grits:

2qt chicken stock
1qt milk
1/4 stick unsalted butter
1qt instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 T chopped cilantro
2 T Kosher salt
2 T cracked black pepper

For the Chipotle-Tomato Butter:

1/2 yellow onion, chopped
2 T chopped garlic
3 Roma tomatoes, chopped
3 T chipotle peppers (in Adobo)
1t black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 t Kosher salt

DIRECTIONS:

Shrimp Prep:

Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep:

Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce:

In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate:

Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.



(Taken from http://recipes.mt.bravotv.com/top_chef/season_3/episode_7/baconwrapped_shrimp.php by Tre, Top Chef)

Super Awesome Brownies by Alton Brown

(I am told this one is a little more complicated but incredible : )

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Directions:

• Preheat the oven to 300 degrees F.
• Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.
• Add both sugars.
• Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool.

Resist the temptation to cut into it until it's mostly cool.

(Taken from Alton Brown on http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html)

PK's Famous Pico De Gallo

(Sources in Illinois tell me it's great to mix up and put on top burritos!)

1 tomato
1/2 onion
1 jalapeno pepper (seeded)
1 Garlic clove
Handful of cilantro
1 lime

Yummy! Yummy!

High-Octane Pancakes

1/3 c. + 1 Tbs. all-purpose flour
1/4 c. quick-cooking oats
3 Tbs. toasted wheat germ (can substitute all-purpose or self-rising flour or baking mix)
2 tsp. sugar
1 1/4 tsp. baking powder
1/8 tsp. salt
2/3 c. fat-free milk
1/4 c. yogurt (fat-free, sugar-free is good ;)
1 Tbs. oil (I substitute 1 tbs apple sauce)

In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt, and oil/apple sauce. Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Yields 4 pancakes.

(Since these pancakes tend to be dense and heavy, I sometimes add baking mix in place of wheat germs to make them a little lighter. Also, they are good even without syrup. There around 140 cal. a piece)

Taken from Taste of Homes: Cooking for 2

Apple Crisp

(Honestly, this is my most favorite fruit dish/dessert at the time. I could eat it at every meal if my husband would let me!)

4 medium tart cooking apples (Greening, Rome, Grany Smith..I use Gala), sliced
3/4 cup packed brown sugar
1/2 cup all-purpose flour (self-rising can be used, and I prefer that because it adds some salt)
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened (I use Brummel & Brown Yogurt butter- it's 1/2 the fat)
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
cream or ice cream, if desired

1. Heat oven to 375 F. Grease bottom and sides of 8-inch square pan.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed (should resemble crumbles or peas); sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

From Betty Crocker Cookbook, New Edition.

Lots of new recipes to post up here- update to soon follow!

Gingerbread Cake

Coming Soon!!

Chicken Tertrazzini

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine (or 2 tbs, for less calories)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup whipping (heavy) cream (can substitute skim milk)
2 tbs. dry sherry or water
2 cups cubed cooked chicken or turkey
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese

1) Heat oven to 350 degrees.

2) Cook and drain spaghetti as directed

3) Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4) Stir in spaghetti, sherry, chicken, and mushrooms into sauce. Pour over spaghetti mixture into ungreased casserole dish. Sprinkle with cheese.

5) Bake uncovered about 30 minutes or until bubbly in center.

From Betty Crocker Cookbook, New Edition

Bran Muffins

2 cups bran cereal flakes, crushed (place in platic bag and crush with rolling pin)
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 tsp. vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cups packed brown sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

1) Heat oven to 4oo degrees. Grease bottom of muffin pan.

2) In bowl, stir cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.

3) In another bowl, stir in remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.

4) Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand about 5 minutes in pan, then remove.

(These are super good!)

From Betty Crocker Cookbook, New Edition.

White Chicken Chili

1 tbs. vegetable oil
2 medium onions, chopped (1 cup)
2 cloves of garlic, finely chopped
3 cups chicken broth
2 tbs. chopped fresh cilantro
2 tbs. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. red pepper sauce (Tabasco sauce)
1/4 tsp. salt
1 can (11 oz) white shoepeg corn or whole kernel corn
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) navy beans, drained
2 cups chopped cooked (boiled) chicken breast

1) In a stock pot, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, stirring occasionally, until onions are tender.

2) Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.

Great served with shredded cheddar, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.

From Betty Crocker Cookbook, New Edition.

Basic White Bread

2 pkg. active dry yeast
1 cup warm water
1 cup milk
3 tbs. sugar
2 1/2 tsp. salt
3 tbs. butter
5 cups unbleached all-purpose flour or bread flour
egg glaze: 1 egg white beaten with 1 tbs. water

Sprinkle yeast into warm water and let stand until dissolved.
Heat milk and pour into a large mixing bowl containing sugar, salt, and butter.
Cool to lukewarm.
Stir in dissolved yeast.

Add 3 cups flour and beat 5 minutes.
Gradually add enough remaining flour to make a soft dough.
Turn out on a lightly floured board and knead until smooth/no longer stick, about 10 minutes.
Place in a greased bowl and butter top of dough lightly.
Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 1/2 hrs

Punch dough down. Turn out on a lightly floured board and knead gently a minute or two.
Divide in half and shape into loaves.
Place in two 9x5 inch loaf pans
Cover with a towel and let rise until doubled, about 45 minutes.
Brush tops with egg glaze.
Bake in a preheated oven at 375 degrees for 40 to 45 minutes, or until brown and loaves sound hollow when thumped.

Variation:
Cinnamon Swirl bread can be made when you are dividing the dough in half (after the second kneading)

Roll into 15x7 inch rectangles.
Spread each one with 1 tbs soft butter.
Combine 6 tbs. sugar with 2 tps. cinnamon.
Spread half of mixture on each rectangle.
Roll tightly as you would a jelly roll.
Place in pans to rise in a warm place until almost doubled in size, about 35 minutes.
Bake at 375 for 40 minutes.

*I tried both of these a few nights ago and they were delicious!!

From Bread Baking by Lou Seibert Pappas

Laura's Wedding Cake

1 cup crisco (yellow)
1 stick margerine
3 cups sugar

Cream in mixer.

6 eggs
Beat in 1 at a time thoroughly before adding the next.

3 cups plain flour (white lily)
(sift three times before measuring)
Last sifting put 1/4 tsp of baking powder

Mix together:
1 cup milk
1 tbs vanilla

Start with flour and end with flour, alternating liquid and dry ingredients

Grease cake pans with shortening and flour. Pour in cake and place in cold oven.
Set to 325 and bake for 1 1/2 hours.
Check after 1 hour

Punch Bowl Cake

1 package yellow cake mix
20 oz. cool whip
1 lg. pak. instant french vanilla pudding
2 2o oz. pack frozen whole strawberries

Bake cake
Mix pudding as directed
then add cool whip to pudding
layer pudding mix then cake then pudding then strawberries then cake pudding-straberries.
refrigerate over night.

8 or 9 inch Two-Crust Pie

2 cups all-purpose flour
1 tsp salt
2/3 cup plus 2 tbs shortening or lard
4 to 5 tbs cold water

Measure flour and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbs at a time, until all flour is moistened.

Gather dough into ball; shape until flattened round on lightly floured cloth-covered board.

For baked pie shell prick bottom and side thoroughly with fork.
Bake at 475 for 8 to 10 minutes.

(for one pie crust:
1 cup flour
1/2 tsp salt
1/3 cup plus1 tbs shortening or 1/3 cup lard
2 to 3 tbs cold water)

From Betty Crocker Cookbook

Banana Nut Bread

1 cup butter
1 cup sugar
2 eggs, beaten
3 bananas
2 cup sifted flour
1 tsp soda
1 cup chopped nuts

Cream butter and sugar.
Add beaten eggs.
Cream banana until light and fluffy.
Add to the sugar mixture alternating with the dry ingredients.
Add chopped nuts.
Pour mixture into a greased loaf pan and bake at 350 for 1 hour.

Apple Cheese Pleasers

3/4 cup flour
2/3 cup butter (soft)
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup oatmeal
1 cup shredded cheese
3/4 cup raisins
1 cup chopped apples

Ungreased cookie sheet
Bake at 375 degrees for 15 minutes
Makes 2 dozen.

From the Gordon's

Dad's Famous Homemade Pancakes

1 egg
1 cup buttermilk
2 tbs shortening or salad oil
1 cup all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt

Beat egg; add other ingredients in order and beat.

From "Daddy" (Mark Wells)

Pumpkin Bread or Banana Bread

3 cups sugar
1 cup salad oil
4 eggs, beaten
1 can pumpkin mix (16 oz.)
3 1/2 cups flour
2 tsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Cream sugar and oil together.
Add eggs and pumpkin. Mix well.
Sift dry ingredients and add.
Alternately add water.
Pour into well greased and floured 9x5" loaf pans.
Bake at 350 for about 1 hr. or until test done.
Let stand 10 minutes then remove from pan to cool.
Makes 2 loaves.

Corn Souffle

1 can cream corn
1 can whole corn
1 box jiffy corn bread mix
1/4 stick butter
1 cup sour cream
2 eggs

Mix together in order
Grease 13X9 pan
Bake at 350 degrees for 30 minutes

From Mary Carnes

Poppy Seed Chicken

4 chicken breast
1 can cream of chicken
8 oz. sour cream
set aside

1 box rice a roni
cook according to directions (leave a little soupy)
grease bottom of casserole dish with butter
cover bottom with rice.
Top with chicken topping.

Topping:
1 roll of ritz crackers
1 tbs. poppy seed
1/4 cup melted butter

From Grandmother Wells