Bacon-Wrapped Smokies

1 lb bacon

14 oz package of smokies

3/4 c. brown sugar

Wrap each smokie in 1/3 slice of bacon secured with toothpick.

Spread on cookie sheet, sprinkle about half of the brown sugar on top and bake at 325 for 40 minutes.

Take them off cookie sheet and place in crock pot and sprinkle on top the rest of the brown sugar. Heat for another hour or more just to let the juices come out and the sugar melt, and to keep them hot until you are ready to serve them.

Mint Brownies

3 packages of Hershey Triple Chocolate Brownie Mix (Sams Club large packages)--any kind will do.

Follow the mix instructions and put on one cookie sheet.  Bake per instructions.

After the brownies cool, then place in the freezer to seal the top (the brownies will not flake as much when you frost them).

Frosting:
1 pound of powdered sugar
6 TBS melted margarine or butter
3 TBS evaporated milk
1 teaspoon mint flavoring
3 drops green food coloring

Beat ingredients in a mixer until fluffy. Spread over the cooled brownies (which has been placed in the freezer).

Place the frosted brwnies in the refrigerator or back in the freezer to firm up the frosting.

Topping:
6 TBS butter or margarine
12 oz of chocolate chips
6 TBS of evaporated milk

Melt the butter and chocolate chips.  Add the evaporated milk until it is a spreadable consistency.

Take brownies out of freezer and spread and place the pan into the refrigerator to set the toppings.

Take out of refrigerator to serve at room temperature.

Chocolate Brownie Trifle

1 (19.3-ounce) package brownie mix to fill 9x13" pan
2 (3.9-ounce) packages chocolate instant pudding mix
1 (7-ounce) container frozen non-dairy whipped topping, thawed OR whipped cream
1 (6-ounce) bag mini chocolate morsel chip

1. Prepare brownie mix according to package directions in a 9x13" pan. Cool. Cut into small pieces.
2. Prepare chocolate pudding according to package directions, omitting the chilling procedure.
3. Place half of cut brownies in the bottom of a 3 quart trifle bowl. Top with half each of pudding, whipped topping and chocolate morsels. Repeat. Cover. Chill at least 8 hours. When ready to serve, garnish with more chocolate morsles on top. (The mini chips look the best.

Makes 12 servings.

I just made this recipe for a group and it was a big hit. Very easy and really delicious.
Try it soon!
Grammie

Cream Cheese Piecrust

Makes one 9" crust

2 tsp cold water
1 tsp cold cider vinegar
1 1/2 cups all-purpose flour, plus more for surface
1/2 tsp salt
4 ounces (1 stick) cold butter, cut into small pieces
4 ounces cold cream cheese, cut into small pieces

1. Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.

2. Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatvely, pulse ingreadients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

3. Roll dough into a 12-inch round on a lightly foured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang., Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.

4. Make filling, fill pie shell and bake according to filling recipe. Or bake pie shell first, cool, and fill with a cream pie. This is best for a one-crust pie.

Grammie

White Chili -this actually mostly Aunt Sarah's recipe

1/4 cup butter
1 onion
1/4 cup flour
6 cups chicken broth (I use 1 cup of water to 1 bullion cube)
2 whole chicken breasts (cooked and cubed)
2 cans of Northern white beans
2 to 3 cans of green chilis (mild if you want mild chili)
2 tsp. chili powder1 tsp cumin
1 tsp salt
1/2 tsp pepper
pinch of red pepper
1 1/2 cup half and half
1 1/2 cup milk
1 1/2 cup monterey jack cheese grated
1/2 cup sour cream

saute the onion in melted butter. add flour to create a paste, add chicken broth and stir constantly until you have a smooth thickened base. add spices, beans, chicken and chilis. I like this part of my soup to be kind of thick, if I want it thicker I melt 2 tbsp of butter and add 2 tbsp of flour and stir it into soup (lion house roux) When you like the thickness add half and half, and milk. You can keep this warm in crock pot until you are ready to serve. Just before serving add cheese and sour cream. If you want chili to have more flavor add a little more of each spice. If you want chunkier chilli add more chicken or beans or both. Serve with corn chips

Chunky Crock Pot Apple Sauce

wash and peel enough apples to fill your crock pot at least half full. Sprinkle with sugar and Cinnamon. Put 1/2 cup of water in crock pot, set on low and let cook over night. In the morning turn off crock pot and mash with kitchen tool. I serve this over whole wheat pancakes. It is one of my kids favorite breakfasts. And it makes a wonderful aroma to wake your house up to. I actually use raw sugar, but any sugar would work, just don't use too much to keep it on the healthy side.


Maralee Powley

A GOOD LAUGH

WHAT CAN YOU DO?

RACHEL GOULD 23 MONTHS!

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprints
Martha Stewart

These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Ingredients
Makes 40
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam
Directions
1.Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
2.Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
3.Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
4.Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

Peach Pie Inserts--Wendy Jones

4 quarts fresh sliced peaches
31/2 C sugar
2 t Fruit Fresh
1/2 C lemon juice
2 T tapioca
1 t salt

Mix dry ingredients. Add lemon juice and peaches.  Pour into foil lined pie (makes enough for 4 shallow pie dishes) dishes and freeze.  Take out of freezer when frozen and put them in gallon sized Ziploc bags.  When ready to use take out of freezer, allow to sit at room temp for a couple minutes then peel away foil.  Make your favorite pie crust and put into pie dish.  Insert frozen peach insert (already in form) and bake at 425 degrees for one hour.

Crockpot Lasagna

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp Italian seasoning
1-28 oz jar spaghetti sauce
1/4 C water
1-16oz carton cottage cheese
2 C mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of greased 4 quart slow cooker.  Stir Italian seasoning into meat and spread 1/2 over the noodles already in crock pot.  Then layer 1/2 of the sauce and water, 1/2 the cottage cheese, and 1/2 of the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hours.  Do not cook for more than 5 hours.  Makes 6-8 servings.  Serve with a green salad

Chocolate Oatmeal Bars

Mix:

1 C Brown Sugar

1 C Granulated Sugar

1 C Butter

2 Eggs

Then add:

2 C Flour

3 C Oatmeal

1 tsp. Baking Soda

Press 1/2 - 3/4 of the mixture into the bottome of a 9" x 13" pan.

Over low heat, in a small saucepan melt:

6 oz Chocolate Chips

1/2 C Butter
1 tsp. Vanilla
1 can Sweetened Condensed Milk

Pour the chocolate mixture in the 9" x 13" pan over the oatmeal mixture. Sprinkle the remaining oat mixture over the top. Bake @ 350 degrees for 30 minutes. Allow to cool before cutting.

To get these to turn out just right, I line the bottom of the pan with parchment paper so they are easier to slide out ( I cut them once they are out of the pan and on a cutting board). Also, if you have time, let them sit overnight, it will allow them more time to set. Otherwise they are very very gooey!

Sour Cream Lemon Pie

1 cup sugar
3 1/2 TBS corn starch
1 TBS lemon rind
3 egg yolks slightly beaten
1 cup milk
1/2 cup lemon juice


Combine above ingredients in sauce pan; heat over medium heat while stirring until thick. Add 1/4 cup butter and stir in.

Let cool until room temperature. Then stir in 1 cup sour cream. Put into a baked pie shell; refrigerate about 1 hour. Top with whipping cream and garnish top with grated lemon rind or lemon rind curls.

Makes 1 pie.

Enjoy! Grammie

Creme Brulee French Toast

1/2 cup unsalted butter
1 cup packed brown sugar
2 TBS corn syrup
6 slices French Bread
5 eggs
1 1/2 cup half and half cream
1 tsp vanilla extract
1 tsp orange extract
1/4 tsp. salt

Melt butter over medium heat. Mix in sugar and syrup, stir until dissolved. Pour into 9x13 pan.

Remove crusts, arrange in dish in single layer. In small bowl whisk together eggs, cream, vanilla extract, orange extract, and salt. Pour over bread. Cover and chill at least 8 hours or overnight.

Preheat oven at 350 degrees.
Remove dish from refirgerator. Bring to room temperature.

Bake uncovered 35-40 inutes in preheated oven until puffed and lightly browned.
Delicious!
Ellen Powley

Peach-Raspberry Clafouti

Serves 6-8
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups white grape juice
1 1/4 cups sugar
2 pounds firm, ripe peaches (about 5-7), halved and pitted
6 ounces raspberries
4 large eggs
1/4 tsp. salt
6 TBS. all-purpose flour
1 cup half and half cream
1 tsp. pure vanilla extract
1/2 tsp. grated orange zest

Butter a 12" round baking dish; set aside. Bring juice, 1 1/2 cups water, 3/4 cup sugar to a boil in large saucepan, over high heat, stirring until sugar dissolves.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, abotu 15 minutes. Remove from heat; let stand 30 minutes.

Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup liquid. Arrange raspberries among peaches.

Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.

Bake until edges are puffed and golden, 40-45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day, but there will not be any leftovers!
Ellen Powley

Filet of Beef Bourguignon

1 3-pound filet of beef, trimmed
Kosher salt, Freshly ground black pepper
3-4 TBS. good olive oil
1/4 pound bacon, minced; 2 garlic cloves
1 1/2 cups red grape juice, cranberry juice, or aronia juice
2 cups beef stock
1 TSB. tomato paste, 1 sprig thyme, 1/2 pound pearl onions, peeled;
8-10 carrots, cut diagonally into 1"-thick slices
3 TBS unslated butter at room temperature, 2 TBS all-purpose flour, 1/2 pound 1/4" sliced mushrooms

Cut the filet crosswise into 1" thick slices. Salt and pepper on both sices and brown over medium heat with 2 to 3 TBS. olive oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 TBS. from the pan. Add the garlic and cook for 30 seconds.

Deglaze pan with the juice and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil and cook uncovered for 20-30 minutes until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 TBS. butter and 1 TBS. oil for about 10 minutes, until browned and tender. Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately. (I have kept this warm in a crock pot, but it isn't as good as serving immediately.)
Enjoy! Ellen Powley

Coconut Cupcakes

Makes 18-20 large cupcakes
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
14 ounces sweetened, shredded cocnut
Cream Cheese Icing (recipe follows)

Preheat oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingregients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line muffin pan with paper liners, all white paper liners looks best. Fill each cup to the top with batter. (Use an ice cream scoop to fill the muffin cups.) Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 tsp vanilla extract
1/2 tsp. almond extract
1 1/2 pounds confectioners' sugar, sifted (I can't remember how many cups that is, but until it looks good.) You will have icing left over.

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

FROST
These are only for Coconut lovers ! They are rich and filled with coconut.
Ellen Powley, from a recipe by Ina Garten

Homemade Oreo's (Aunt Julie)

Homemade Oreos
2 Devils Food Cake mixes
1 1/4 C Butter
4 Eggs
1 t vanilla

Mix well. Roll into cherry sized balls. Place on an ungreased cookie sheet. Bake at 350 degrees for 10-11 minutes works best.

Cream Cheese Filling
(1) 8oz pkg cream cheese
1 t vanilla
3 1/2 C powdered sugar

Mix well and spread between cooled cookies

Sunday Roast

3 to 4 pound rump roast
1 pound bag baby carrots
1 cup chopped onion or
1/2 cup dried minced onion
8-10 red potatoes, quartered
1 envelope dry onion soup mix
1 cup water

Place roast in bottom of greased 4-5 quart slow cooker. Place carrots, onion, and potatoes on top of meat. Dissolve soup mix in water and pour over all. Cover and cook on low heat 8-10 hours. If using frozen roast, cook on low an additonal 2-4 hours. Makes 6-8 servings.

White Bread

In very large bowl add:

2 T Active Dry Yeast
2 T Salt
1 C Sugar
6 C White flour
1 C Vegetable Shortening
5 C Steaming Hot Tap Water
2 Large Eggs

Mix well and add:
5-7 C White Flour

Continue to add flour a little at a time until bread can be kneaded. Rest dough for 10 minutes if desired. Knead dough for about 5-10 minutes depending on how fast you knead. Cover dough and let rise until double in bulk--about 2 hours.
Punch down dough, form into loaves and place in 6 greased loaf pans(regular size)
Cover and let rise for an hour.
Preheat oven to 400 degrees. Bake bread for 10 minutes. Turn oven to 325 and bake for about 25 more minutes.
Remove from pans and cool on racks.
Enjoy!
This recipe makes great cinnamon bread or cinnamon rolls.

Pancakes (Wheat)-Aunt Sarah

1 cup of whole wheat flour
1 TBSP brown sugar
2 tsp baking powder
1 tsp salt
1 egg
1 cup milk
2 TBSP cooking oil
1 tsp vanilla

1. Mix dry ingredients

2. Mix wet ingredients
3. Mix together-- cook on griddle enjoy

Pancakes (White)

4 Cups flour
4 T sugar
8 t baking powder
1 t salt
4 beaten eggs
4 cups milk
8 T cooking oil

In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but slightly lumpy.

Heat griddle and cook pancakes till golden.

NieNie's Mud Cake Magnifique

Warning: For Chocolate Lovers Only
This original recipe was designed and created for Stephanie Clark Nielson
This is a very rich, incredibly delicious, all chocolate cake!! Use all ingredients, exactly as indicated and you will not be disappointed. Don't substitute anything.

Cake Batter:
8 oz. unsweetened chocolate (8 squares)
3/4 c. olive oil
2 c. sugar
4 eggs
1 cup powdered sugar
1/2 c. cocoa powder and for dusting pans
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
1/2 tsp. baking soda

In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add suguars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. *(If you are baking BELOW 5000 feet altitude, double the baking powder). Pour batter into two 9-inch baking pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing! I usually trim off the rounded top of the bottom layer to ease in layering cake.

Mascarpone Mousse
1 c whipping cream
1/4 c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone cheese

In a large bowl, whip whipping cream until fluffy. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every 30 seconds until smooth. Chocolate should not be warm to the touch. If it is, allow to cool just slightly before spooning the melted chocolate into the shipping cream mixture and beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost. I like to let it set up for at least two hours before frosting.

Bittercream Frosting
1 pint heavy cream
11.5oz. 60% Bitterweet cacao chips (1 bag)
1/2 c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms and looks like a pudding consistency. To keep the mixture from burning, stir constantly. Put in fridge until chilled, not hardened. Remove from fridge and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. (This recipe makes tons of frosting, so I suggest that you don't use all of it, but save some to frost some cupcakes or cookies). It is very thick frosting and firms up in the fridge! To serve, remove from fridge 30 minutes before serving. Previously made by Julianne Baer, Ellen Powley, and Elsie Powley

Glazed Lemon Cookies

Makes 24 large cookies, so double this recipe and make small cookies; then it makes about 80!
Preheat oven 350

Cookie Dough

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbs grated lemon zest, plus 2 Tbs lemon juice
1/2 c (1 stick) unsalted butter at room temperature
1 cup sugar
1 egg
1 tsp vanilla

Lemon Glaze

2 cups confection sugar
2 Tbs finely grated lemon zest
1/3 cup lemon juice

In bowl, whisk together ingredients until smooth

In medium bowl, whisk together flour, soda, salt, and lemon zest.
In large bowl with electric mixer, beat together butter & sugar until light and fluffy; add egg, vanilla, & lemon juice.
Beat until combined.
With mixer on low, beat in flour mixture.

Drop with tsp, 1 " apart on baking sheets. I like to line cookie sheet with a silpat mat.

Bake until edges are golden brown about 15-20 minutes
Let cool 2 min on cookie sheet, then transfer to wire rack to cool completly.

Spread or drizzle cookes with lemon glaze and let set 1 hour. (I freeze cookies on cookie sheet, then transfer to a cooklie tin or ziplock bag--often I refreeze cookies.)

These are delicious cookies!
Ellen Powley

Chocolate Chip Cookies

My cookie recipe search has finally come to an end! I found the perfect recipe from my friend Teneal. I hope you enjoy!

2 c. brown sugar
1.5 c. white sugar
MIX
3 lg eggs
1 lb (4 sticks) salted real butter, softened-not melted!
2 TBSP REAL vanilla
MIX
5.5 to 6 cups flour (dough will be very thick)
1.5 tsp baking soda
1.5 tsp salt
MIX
4 cups chocolate chips ( I use half semi-sweet and half milk chocolate)

Bake @350 degrees for 12 to 12.5 minutes.

Spaghetti-- Prego is good too:)

1 1/2 lb ground beef
1 large onion chopped
1 6 oz tomato paste
2 1lb cans of tomatoes
2 T oregano
2 T parsley flakes
1 T basil
1/2 C water
salt and pepper to taste
Brown meat, onions and herbs. Add tomatoes, paste and water. Cover and simmer 1 1/2 hours stirring occasionally. Serve on spaghetti noodles with parmesan cheese.

Marinated Chicken or Turkey (boneless)

1 C soy sauce
2 C 7-up
1 C salad oil
1 T horseradish
1/2 t garlic powder
Beat well and pour over meat--let marinate in refrigerator overnight or all day. Cook meat on grill. Yummy and very moist.

Cheese Chilli Dip

1 can beanless chilli
6 green onions diced
1 can diced green chillis
1 lb velvetta cheese (cut up)
Combine in oven proof dish and put in 300 degree oven for 1 hour--uncovered.

Fruit Dip

1 small box instant vanilla pudding
1 C milk
blend together pudding and milk
add 1 C sour cream
fold in 1/4 C orange juice
1/2 t orange peel spice

Dip strawberries, apples, bananas, grapes, cantelope, honeydew

Frozen Fruit Salad

5 C mini marshmallows
1 can (13 oz) crushed pineapple
big can fruit cocktail
1 C mini marshmallows
1 pint whipped cream
rasberry puree(bag of frozen raspberries pureed in the blender)

Melt 5 C marshmallows in juice of pineapple--let cool
Whip cream
Add fruit cocktail, pineapple and cooled mixture
Add 1 C mini marshmallows
Add raspberry puree
Mix carefully
Spoon into loaf pans, seal with alluminum foil
Freeze
Remove a little prior to serving

Fried Ice Cream--NOT

Cinnamon Toast Crunch Cereal
Vanilla Ice Cream (Breyers Natural is good)

Crunch up cereal to a fine powder (put in ziplock bag and crunch)
Scoop vanilla ice cream in nice round balls and roll in cereal powder. Place ice cream balls back in freezer covered with plastic wrap. You have to work quickly so ice cream doesn't melt.
Optional--you can serve with whipped cream and a cherry on top if you like.

Hint--don't place ice cream balls on metal cookie sheet directly, make sure it is covered with plastic wrap or wax paper. Then cover the ice cream balls with plastic wrap.

Taco Salad

Tostito Chips
lettuce
tomatoes
cheese
olives
kidney beans
sour cream
salsa
anything else your family loves

Put above ingredients in separate bowls and let the family build their own taco salad.

Easy Chicken Bake (crockpot)

6 boneless, skinless chicken breasts
1 can cream of mushroom soup (condensed)
3/4 C evaporated milk
1/4 t garlic salt
1/8 t paprika
1/4 C parsley, fresh chopped, optional

Place chicken in greased 4 to 6 quart slow cooker. Mix together sop, milk and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and vegetable.

Strawberry Salad with Poppy Seed Dressing

3/4 C sugar
1 1/2 t red onion
1 t ground mustard
1/3 C red wine vinegar
1 C canola oil
1 T poppy seeds

In a small bowl or in blender, combine sugar, red onion, and mustard. Add vinegar mix well. Gradually add oil while mixing on medium speed. beat for one minute or until very thick. Stir in poppy seeds and cover and regrigerate. Serve over salad greens. Garnish with strawberries, slivered or candied almonds, and dried cranberries.

Aunt Martha's Old Fashioned Cinnamon Rolls

Combine in a Bosch mixer (or something similar):
3 C flour
1 C non-fat powdered milk
1 C instant mashed potato flakes
1 C sugar
2 t salt

Mix dry ingredients then add:
2 eggs
1/2 C butter or margarine, melted
3 1/2 C warm water

Mix and then add:
2 T instant yeast
6-8 C flour until dough cleans the side and bottom of bowl.

Put 2-3 T oil on the counter. Empty dough on counter and let rest for five minutes. This resting period relaxes the gluten so the dough is easier to handle. Divide dough into two pieces. Roll the first piece into a rectangle 18"x15" Brush dough with 2 T softened butter. Spread dough with 1/2 C cinnamon-sugar mixture. Starting with 18" edge, roll the dough jelly roll style and pinch to seal the edge. Cut 1 1/4" slices. Place on greased pan. Repeat with second portion of dough. Allow to rise 30-45 minutes in a warm area. Bake at 350 degrees for 15-20 min. Allow to cool for 5 minutes before frosting. Makes 30-36 cinnamon rolls.

Cinnamon-Sugar Mixture
1/2 C brown sugar
1/2 C white sugar
1-2 T cinnamon

Frosting
2 C powdered sugar
3 T butter or margerine (softened)
1/2 t vanilla
3-4 T milk
Mix with hand mixer--adjust liquid or sugar to get desired consistency.

Popcorn Balls

4 T unsalted butter, plus more for buttering hands
1 ten-oz bag miniature marshmallows
1/4 cup light-brown sugar, firmly packed
3 quarts popped popcorn
1 C M&Ms(can use holiday colors for different occasions)

1. Melt butter in a large heavy pot over low heat. Add marshmallows and brown sugar, and stir until melted. Remove from heat.
2. Pour popcorn and M&Ms into pot; toss well. With buttered hands, shape into 2 1/2-inch balls. Set on parchment-lined baking sheet to dry slightly.

Crepes

4 C flour
8 eggs
2 C milk
2 C water
1 t salt
8 T butter or margarine melted

Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth, add other ingredients.
Use batter with crepe maker. They fold or roll well and keep for weeks in the freezer, days in refrigerator. Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or refrigerate batter up to three days for use as needed.
Put all sorts of delicious fruit and cream in crepes and roll up. Ideas include: strawberries, blackberries, raspberries, blueberries, powdered sugar and lemon juice. Put whatever your heart desires on your crepe.

Classic Whole Wheat Bread

5 C hot water
1/2 C oil
1 C honey
2 T lemon juice
1 T salt
2 1/2 T yeast
12-14 C whole wheat flour

Combine water, oil, honey, lemon juice, salt and yeast in large bowl. Gradually add flour. Knead until dough is soft and doesn't stick to sides of bowl. Form into five loaves and place in greased loaf pans. Let rise one hour. Bake at 400 degrees for 10 minutes, then turn oven down to 325 degrees and bake 25 minutes more. Remove from pans and let cool on a rack. Brush tops of loaves with Butter. Makes 5 loaves

Aunt Martha's Chocolate Chip Cookies

4 1/2 C flour
2 t baking soda
1 t salt

2 C butter
1 1/2 C sugar
1 1/2 C brown sugar
2 t vanilla
4 eggs
4 C chocolate chips

Combine dry ingredients in bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time; beat in dry ingredients gradually. Stir in chocolate chips. Form cookie balls; place on ungreased cookie sheet.

Bake in 375-degree oven for 9 minutes. Let stand two minutes before removing from cookie sheet. Enjoy