2 dry devils food cake mix
4 eggs
¾ c. shortening
Mix well. Roll into balls.
Bake @ 350* for 8 – 10 mins.
Frosting:
8 oz. cream cheese
2 c. powered sugar
1 T. butter
OREO COOKIES
MINDY HAYCOCK
2 dry devils food cake mix
4 eggs
¾ c. shortening
Mix well. Roll into balls.
Bake @ 350* for 8 – 10 mins.
Frosting:
8 oz. cream cheese
2 c. powered sugar
1 T. butter
2 dry devils food cake mix
4 eggs
¾ c. shortening
Mix well. Roll into balls.
Bake @ 350* for 8 – 10 mins.
Frosting:
8 oz. cream cheese
2 c. powered sugar
1 T. butter
HARD TACK CANDY
Nancy Peterson
2 c. sugar
¾ c. white karo syrup
1 c. water
¼ tsp. flavoring
Mix everything but, flavoring
Cook to 300* on high, take off heat and add flavoring and color.
Pour into 2 buttered pie tins.
Cool till edges become firm
Sprinkle with powered sugar
2 c. sugar
¾ c. white karo syrup
1 c. water
¼ tsp. flavoring
Mix everything but, flavoring
Cook to 300* on high, take off heat and add flavoring and color.
Pour into 2 buttered pie tins.
Cool till edges become firm
Sprinkle with powered sugar
TERIYAKI CHICKEN
SHAUNA NORTON
¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic
For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.
¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic
For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.
RANCH HASH BROWNS
NANCY PETERSON
6 c. frozen hash browns
1 T. bacon bits
½ c. shredded cheddar cheese
Mix together:
1 ranch dressing mix
1 ¼ c. milk
3 oz. cream cheese
Put hash browns in a 13 x 9 pan. Pour above mixture all over hash browns. Top with bacon bits and cheese.
Cover and Bake @ 350* for 35 mins.
6 c. frozen hash browns
1 T. bacon bits
½ c. shredded cheddar cheese
Mix together:
1 ranch dressing mix
1 ¼ c. milk
3 oz. cream cheese
Put hash browns in a 13 x 9 pan. Pour above mixture all over hash browns. Top with bacon bits and cheese.
Cover and Bake @ 350* for 35 mins.
FRIED RICE
NICEA DEGERING (GOOD THINGS UTAH)
1-2 chicken breast or 10 chicken tenders (cut into small pieces), marinated in soy sauce for ½ hr.
3 eggs
2 carrots (finely chopped or shredded)
½ white onion (finely chopped)
¾ c. frozen peas
¼ c. butter
1-2 garlic cloves crushed or 1 teas garlic powder.
2 c. white rice cooked (not instant)
In a large frying pan cook chicken in small amount of olive oil. Add carrots and onions & sauté until onions are clear. Add frozen peas and cook until soft.
Add rice to mixture
In another pan scramble 3 eggs, and add to above mixture. Melt butter, add garlic cloves to butter. Stir and add to mixture.
Mix all together well. Add extra soy sauce to taste. Enjoy!
1-2 chicken breast or 10 chicken tenders (cut into small pieces), marinated in soy sauce for ½ hr.
3 eggs
2 carrots (finely chopped or shredded)
½ white onion (finely chopped)
¾ c. frozen peas
¼ c. butter
1-2 garlic cloves crushed or 1 teas garlic powder.
2 c. white rice cooked (not instant)
In a large frying pan cook chicken in small amount of olive oil. Add carrots and onions & sauté until onions are clear. Add frozen peas and cook until soft.
Add rice to mixture
In another pan scramble 3 eggs, and add to above mixture. Melt butter, add garlic cloves to butter. Stir and add to mixture.
Mix all together well. Add extra soy sauce to taste. Enjoy!
CHICKEN FETTUCCINE ALFREDO
SHAUNA NORTON
1 1/2 T. butter
1 1/2 T. flour
2 c. milk
8 oz. cream cheese
1/2 c. parmesan cheese
salt and pepper to taste (not much)
Melt butter in saucepan over medium heat. Add flour to make paste, then slowly add milk while stirring. Add cream cheese (I heat up my cream cheese in the microwave for about 45 seconds before adding it to the sauce). Continue to stir until thick and creamy. Add Parmesan and mix well. Serve over fettuccine, bow tie, or penne noodles, sprinkle parsley on top. Also serve with chicken.
Chicken
2 Chicken breasts sliced thinly
2 Tb. Extra Virgin Olive oil
Mrs. Dash seasonings only (original flavor)
Brown chicken in oil with seasonings
1 1/2 T. butter
1 1/2 T. flour
2 c. milk
8 oz. cream cheese
1/2 c. parmesan cheese
salt and pepper to taste (not much)
Melt butter in saucepan over medium heat. Add flour to make paste, then slowly add milk while stirring. Add cream cheese (I heat up my cream cheese in the microwave for about 45 seconds before adding it to the sauce). Continue to stir until thick and creamy. Add Parmesan and mix well. Serve over fettuccine, bow tie, or penne noodles, sprinkle parsley on top. Also serve with chicken.
Chicken
2 Chicken breasts sliced thinly
2 Tb. Extra Virgin Olive oil
Mrs. Dash seasonings only (original flavor)
Brown chicken in oil with seasonings
CHEWY CHOCOLATE COOKIES
SHAUNA NORTON
4 eggs
2 tsp. vanilla
2 c. flour
3/4 tsp. salt
2 tsp. baking powder
3/4 c. powered sugar
2 c. sugar
4 (1oz) squares unsweetened chocolate melted or coco
1/2 c. melted butter 1/2 c = 1 Stick
Combine flour, baking powder and salt in bowl; set aside. Beat melted butter and sugar in large bowl with until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Add vanilla and mix. Gradually add flour mixture, beating on low speed after each addition until well blended.
Cover and chill 2 hrs or overnight.
Preheat oven to 350* Shape dough into balls. Roll balls in Powered sugar to coat. Place balls 2 inches apart on greased cookie sheet. Bake 10-12 minutes. Transfer to a wire rack and let cool.
4 eggs
2 tsp. vanilla
2 c. flour
3/4 tsp. salt
2 tsp. baking powder
3/4 c. powered sugar
2 c. sugar
4 (1oz) squares unsweetened chocolate melted or coco
1/2 c. melted butter 1/2 c = 1 Stick
Combine flour, baking powder and salt in bowl; set aside. Beat melted butter and sugar in large bowl with until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Add vanilla and mix. Gradually add flour mixture, beating on low speed after each addition until well blended.
Cover and chill 2 hrs or overnight.
Preheat oven to 350* Shape dough into balls. Roll balls in Powered sugar to coat. Place balls 2 inches apart on greased cookie sheet. Bake 10-12 minutes. Transfer to a wire rack and let cool.
CHICKEN TORTILLA SOUP
4 chicken breast halves
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 c. salsa
4 oz can chopped green chilies
14 1/2 oz can tomato sauce
Combine all ingredients in crock pot. Cover and cook on low 8 hours. Just before serving remove chicken and shred or slice into bite sized pieces. Stir into soup.
Serve with chips and cheese.
*This recipe makes a lot, making 1/2 of the recipe works well too.
CRESCENT CHICKEN ROLLS
NANCY PETERSON
1 3 oz cream cheese (softened)
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt
Blend cheese and butter. Add chicken, salt, pepper, milk and onion. Separate crescent rolls, pat out until thin. Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.
Bake on un greased sheet at 350* for 20-25 min.
Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk
Heat & serve over rolls.
1 3 oz cream cheese (softened)
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt
Blend cheese and butter. Add chicken, salt, pepper, milk and onion. Separate crescent rolls, pat out until thin. Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.
Bake on un greased sheet at 350* for 20-25 min.
Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk
Heat & serve over rolls.
FRESH MEX PORK SALAD
Shauna Norton
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast 1/2 c. chicken broth
1/4 c. ketchup 2 fresh garlic bulbs, minced
1/4c. soy sauce 1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice 2 c. chicken broth
1 clove garlic, minced 1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar 1 garlic clove
2 T. water 1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast 1/2 c. chicken broth
1/4 c. ketchup 2 fresh garlic bulbs, minced
1/4c. soy sauce 1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice 2 c. chicken broth
1 clove garlic, minced 1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar 1 garlic clove
2 T. water 1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
SALSA CHIP DIP
NANCY PETERSON
1 Package Good Seasons Italian Dressing Mix (mix like it says on package)
1 Can Black Beans (drain and mix)
1 Can of Corn (drain)
2 or 3 Tomatoes
Avocado
1 Package Good Seasons Italian Dressing Mix (mix like it says on package)
1 Can Black Beans (drain and mix)
1 Can of Corn (drain)
2 or 3 Tomatoes
Avocado
ITALIAN CROCK POT CHICKEN
STEPHANIE FORSGREN
4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)
Melt butter in crock pot. Mix in Italian Seasoning. Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low. Remove chicken from crock pot and shred it. In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature). Whisk together till smooth. Add shredded chicken and cook another 20 - 30 minutes. Serve over Egg Noodles or Rice.
4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)
Melt butter in crock pot. Mix in Italian Seasoning. Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low. Remove chicken from crock pot and shred it. In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature). Whisk together till smooth. Add shredded chicken and cook another 20 - 30 minutes. Serve over Egg Noodles or Rice.
BUTTERMILK SYRUP
Cody Haycock
1 ½ c, sugar
¾ c. buttermilk
½ c. butter
2 T. light corn syrup
1 tsp. baking soda
2 tsp. vanilla
Bring first five ingredients to a boil. Boil for seven minutes and remove from heat. Add vanilla. Keep in mind that the baking soda does fizz a little and rises quite a bit.
1 ½ c, sugar
¾ c. buttermilk
½ c. butter
2 T. light corn syrup
1 tsp. baking soda
2 tsp. vanilla
Bring first five ingredients to a boil. Boil for seven minutes and remove from heat. Add vanilla. Keep in mind that the baking soda does fizz a little and rises quite a bit.
LEMON BARS (CHEESE CAKE STYLE)
Shauna Norton
Lemon Cake Mix
Lemon Frosting
1 Stick of Butter
3 Eggs
1 8 oz. Cream Cheese Softened
Mix together lemon cake mix, 1 stick of melted butter and 1 egg. Press into a 8 x 13 pan (greased.)
Mix together cream cheese and frosting. Set aside ¾ to 1 c for use later.
Add 2 eggs to remaining frosting mixture. Pour on top of crust. Bake @ 350 for 30 mins.
When cooled add the frosting that was set aside.
Lemon Cake Mix
Lemon Frosting
1 Stick of Butter
3 Eggs
1 8 oz. Cream Cheese Softened
Mix together lemon cake mix, 1 stick of melted butter and 1 egg. Press into a 8 x 13 pan (greased.)
Mix together cream cheese and frosting. Set aside ¾ to 1 c for use later.
Add 2 eggs to remaining frosting mixture. Pour on top of crust. Bake @ 350 for 30 mins.
When cooled add the frosting that was set aside.
FAT BOY EXTREME SUNDAY
Good Things Utah
fat boy vanilla sandwiches (enough to fill a 9 x 13 pan)
1 can of sweetened condensed milk
hot fudge topping
caramel topping
whip cream
cherries
In a 9 x 13 pan lay fat boy vanilla sandwiches to capacity. Use fork to poke holes in each sandwich. Poor 1 can of sweetened condensed milk over top of sandwiches. Add hot fudge and caramel. Place in freezer till frozen.
Remove from freezer and add more hot fudge.
Serve and enjoy.
fat boy vanilla sandwiches (enough to fill a 9 x 13 pan)
1 can of sweetened condensed milk
hot fudge topping
caramel topping
whip cream
cherries
In a 9 x 13 pan lay fat boy vanilla sandwiches to capacity. Use fork to poke holes in each sandwich. Poor 1 can of sweetened condensed milk over top of sandwiches. Add hot fudge and caramel. Place in freezer till frozen.
Remove from freezer and add more hot fudge.
Serve and enjoy.
YELLOW BUNT CAKE
Shauna Norton
1 yellow cake mix
1 c. sour cream
4 eggs
3 T. flour
½ c. oil
¾ c. water
1 Vanilla instant pudding
Grease bunt pan, sprinkle with cinnamon and sugar. Pour above mixture into pan.
Bake @ 350* for 45 mins. Cool 10 mins.
1 yellow cake mix
1 c. sour cream
4 eggs
3 T. flour
½ c. oil
¾ c. water
1 Vanilla instant pudding
Grease bunt pan, sprinkle with cinnamon and sugar. Pour above mixture into pan.
Bake @ 350* for 45 mins. Cool 10 mins.
MICROWAVE CHOCOLATE PUDDING CAKE
Misty Curtis
2 Tbsp butter or margarine
1 cup all purpose flour
¾ cup sugar
6 Tbsp unsweetened cocoa divided
2 tsp baking powder
½ tsp salt
Whipping cream
½ cup milk
1 tsp vanilla
¾ cup firmly packed brown sugar
1 ¼ cup water
Place butter in 1 cup glass measure. Cook on high for 45 seconds, or until butter melts. Set aside. Combine flour,
sugar, 2 tbsp of the cocoa, baking powder, and salt. Stir
in milk, melted butter, and vanilla. Pour into 8 inch
round microproof baking dish. Set aside. In 4cup glass measure, combine brown sugar, remaining cocoa, and
water. Mix well. Pour over batter. Do not stir. Cover with
paper towel. Cook on high for 9-11 min., or until cake
tests done. Remove from even and let stand 10 min. Top
with whipped cream and serve.
2 Tbsp butter or margarine
1 cup all purpose flour
¾ cup sugar
6 Tbsp unsweetened cocoa divided
2 tsp baking powder
½ tsp salt
Whipping cream
½ cup milk
1 tsp vanilla
¾ cup firmly packed brown sugar
1 ¼ cup water
Place butter in 1 cup glass measure. Cook on high for 45 seconds, or until butter melts. Set aside. Combine flour,
sugar, 2 tbsp of the cocoa, baking powder, and salt. Stir
in milk, melted butter, and vanilla. Pour into 8 inch
round microproof baking dish. Set aside. In 4cup glass measure, combine brown sugar, remaining cocoa, and
water. Mix well. Pour over batter. Do not stir. Cover with
paper towel. Cook on high for 9-11 min., or until cake
tests done. Remove from even and let stand 10 min. Top
with whipped cream and serve.
LEMON COOKIES
Misty Curtis
1 lemon cake
2 eggs
1/3 cup oil
1 Tbsp lemon juice
¾ cup coconut
Preheat oven to 375 degrees
Grease sheet
Combine in a bowl except coconut beat until blended then add coconut. Make into 1 in. balls
Bake for 6-7 min. Cool for 1 min then sprinkle with powdered sugar.
1 lemon cake
2 eggs
1/3 cup oil
1 Tbsp lemon juice
¾ cup coconut
Preheat oven to 375 degrees
Grease sheet
Combine in a bowl except coconut beat until blended then add coconut. Make into 1 in. balls
Bake for 6-7 min. Cool for 1 min then sprinkle with powdered sugar.
JUSTIN’S COOKIES
Misty Curtis
2 cups butter
24 oz. semi sweet chocolate chips
4 cups flour
2 cups brown sugar
2 tsp soda
1 tsp salt
2 cups sugar
8 oz. Hershey bar
5 cups oatmeal (blended)
4 eggs
2 cups coconut
2 tsp baking powder
2 tsp vanilla
3 cups pecan (chopped)
Cream sugars, butter, and eggs
Mix dry ingredients
Add mix-ins
Bake at 375 degrees for 10 min.
2 cups butter
24 oz. semi sweet chocolate chips
4 cups flour
2 cups brown sugar
2 tsp soda
1 tsp salt
2 cups sugar
8 oz. Hershey bar
5 cups oatmeal (blended)
4 eggs
2 cups coconut
2 tsp baking powder
2 tsp vanilla
3 cups pecan (chopped)
Cream sugars, butter, and eggs
Mix dry ingredients
Add mix-ins
Bake at 375 degrees for 10 min.
RAW COOKIE DOUGH (for eating)
Misty Curtis
1 cup butter
¾ cup brown sugar
1 box instant vanilla pudding
¼ cup milk
½ Tbsp vanilla
1 tsp baking soda
2 ½ cup flour
2 cups chocolate chips
In large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla, and baking soda. Slowly mix in flour until smooth. Stir in chocolate chips and chill. Don’t bake!
1 cup butter
¾ cup brown sugar
1 box instant vanilla pudding
¼ cup milk
½ Tbsp vanilla
1 tsp baking soda
2 ½ cup flour
2 cups chocolate chips
In large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla, and baking soda. Slowly mix in flour until smooth. Stir in chocolate chips and chill. Don’t bake!
KNEADERS SUGAR COOKIES
Misty Curtis
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor
½ tsp nutmeg
1 Tbsp honey
Cream together butter and sugar until fluffy. Add eggs,
then milk. Scrape the sides of the bowl often. Stir in
remaining ingredients. Dough will be soft and sticky.
Place dough on well floured pastry cloth or workspace.
Knead in just enough flour to make dough workable.
Dough will be very soft. It is best to knead with a rolling
motion so you have a smooth surface and you will not
get cracks on the tops of cookies.
Gently roll out to 3/8 inch thick. Bake at 325 degrees for
10-12 min. Makes about 4 dozen.
2 cups butter
2 ¼ cups sugar
4 large eggs
1 cup milk
7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp lemon flavor
½ tsp nutmeg
1 Tbsp honey
Cream together butter and sugar until fluffy. Add eggs,
then milk. Scrape the sides of the bowl often. Stir in
remaining ingredients. Dough will be soft and sticky.
Place dough on well floured pastry cloth or workspace.
Knead in just enough flour to make dough workable.
Dough will be very soft. It is best to knead with a rolling
motion so you have a smooth surface and you will not
get cracks on the tops of cookies.
Gently roll out to 3/8 inch thick. Bake at 325 degrees for
10-12 min. Makes about 4 dozen.
CHOCOLATE ZUCHINNI CAKE
Misty Curtis
3 eggs
Beat alone first
Add next
2 cups sugar
2 cups grated zucchini
½ cup cocoa
1 cup oil
1 tsp vanilla
1 tsp cinnamon
¼ tsp baking powder
3 cups flour
1 tsp salt
1 tsp soda
Add cocoa, vanilla, zucchini
Add dry ingredients mix well
Bake at 350 degrees for 1 hr.
3 eggs
Beat alone first
Add next
2 cups sugar
2 cups grated zucchini
½ cup cocoa
1 cup oil
1 tsp vanilla
1 tsp cinnamon
¼ tsp baking powder
3 cups flour
1 tsp salt
1 tsp soda
Add cocoa, vanilla, zucchini
Add dry ingredients mix well
Bake at 350 degrees for 1 hr.
CHOCOLATE MOUSSE CAKE
Misty Curtis
1 (18.5 oz.) pkg. Chocolate cake mix
1 (14 oz.) can sweetened condensed milk
2 (1oz.) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 oz.) pkg. Instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees. Prepare and back cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 min. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to fridge for at least another hour. Place one layer of cake onto a serving plate. Top it with 1 ½ cups of mousse, then cover with the remaining cake layer. Frost with remaining mousse and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
1 (18.5 oz.) pkg. Chocolate cake mix
1 (14 oz.) can sweetened condensed milk
2 (1oz.) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 oz.) pkg. Instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees. Prepare and back cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 min. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to fridge for at least another hour. Place one layer of cake onto a serving plate. Top it with 1 ½ cups of mousse, then cover with the remaining cake layer. Frost with remaining mousse and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
PEANUT BUTTER CUPS
1 cup peanut butter
1 ½ cups powdered sugar
½ cup real butter
Mix with hands and put in fridge to firm, then make into balls. Return to fridge while melting chocolate. To finish, put chocolate
in the cup, add the peanut butter balls and then cover with more chocolate.
RHUBARB CRISP
Misty Curtis
Crumb toppings:
1 cup sifted flower
¾ cup uncooked old fashioned oatmeal
1 cup brown sugar firmly packed
½ cup melted butter or margarine
1 t. cinnamon
Fruit mixture:
4 cups diced rhubarb or apples
1 cup sugar
2 T. cornstarch
1 cup water
1 t. vanilla
Combine in saucepan. Cook, stirring until thick and clear
Mix together topping mixture until crumbly. Press half of crumbs into a greased 9” layer cake pan. Cover with fruit. Pour cooked mixture over fruit. Top with rest of crumbs. Bake at 350 degrees for 1 hr.
Crumb toppings:
1 cup sifted flower
¾ cup uncooked old fashioned oatmeal
1 cup brown sugar firmly packed
½ cup melted butter or margarine
1 t. cinnamon
Fruit mixture:
4 cups diced rhubarb or apples
1 cup sugar
2 T. cornstarch
1 cup water
1 t. vanilla
Combine in saucepan. Cook, stirring until thick and clear
Mix together topping mixture until crumbly. Press half of crumbs into a greased 9” layer cake pan. Cover with fruit. Pour cooked mixture over fruit. Top with rest of crumbs. Bake at 350 degrees for 1 hr.
GRANDMA’S FUDGE
Misty Curtis
Mix together in pan:
1 large can evaporated milk
4 ½ cups sugar
1/3 cup margarine
Bring to boil slowly and then boil for 5 min. then pour over
1 lb. Shredded milk chocolate Hershey bar
1 pint marshmallow cream
2 bags of chocolate chips (1 semi, 1 milk)
Stir until chocolate is melted. Add 2 cups nuts if desired. Pour into greased cake pan.
Mix together in pan:
1 large can evaporated milk
4 ½ cups sugar
1/3 cup margarine
Bring to boil slowly and then boil for 5 min. then pour over
1 lb. Shredded milk chocolate Hershey bar
1 pint marshmallow cream
2 bags of chocolate chips (1 semi, 1 milk)
Stir until chocolate is melted. Add 2 cups nuts if desired. Pour into greased cake pan.
IDAHO SPUDS
Misty Curtis
1 large Hershey bar
1-8 oz. cool whip
Unsweetened macaroon coconut
Melt chocolate very slowly. Allow to cool until almost cool.
Have cool whip at room temperature. Blend chocolate into
cool whip. Set in fridge for an hour or two and then put a
spoonful at a time in coconut. Shape into balls.
1 large Hershey bar
1-8 oz. cool whip
Unsweetened macaroon coconut
Melt chocolate very slowly. Allow to cool until almost cool.
Have cool whip at room temperature. Blend chocolate into
cool whip. Set in fridge for an hour or two and then put a
spoonful at a time in coconut. Shape into balls.
HOMEMADE FOUR CHEESE RAVIOLI
ALEXA KESLER
Ingredients
Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water
Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
Egg Wash:
1 egg
1 tablespoon water
Directions
1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to
5. a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
6. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
7. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
8. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
10. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
11. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Ingredients
Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water
Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
Egg Wash:
1 egg
1 tablespoon water
Directions
1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to
5. a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
6. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
7. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
8. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
10. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
11. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
SAUSAGE CASSEROLE
KATHY NORTON
1 lb Sausage
1 lb Hamburger
1 cup Onion
2 cup Celery
½ cup Green pepper
Brown together and drain off fat.
Mix in large baking pan and mix with 2 pkg. lipton chicken noodle soup, 1 cup uncooked rice and 8 cups water. Bake 1 hr. at 350* serves about 15.
1 lb Sausage
1 lb Hamburger
1 cup Onion
2 cup Celery
½ cup Green pepper
Brown together and drain off fat.
Mix in large baking pan and mix with 2 pkg. lipton chicken noodle soup, 1 cup uncooked rice and 8 cups water. Bake 1 hr. at 350* serves about 15.
SAUSAGE DIP
MISTY CURTIS
Sausage-brown/drained
3 lg onions
3 lg tomatoes
Green pepper
Cook together:
16 oz cream
8 oz cream cheese
1 can green chilies
Sausage-brown/drained
3 lg onions
3 lg tomatoes
Green pepper
Cook together:
16 oz cream
8 oz cream cheese
1 can green chilies
RASPBERRY BARS
MISTY CURTIS
3 cups flour
½ t baking soda
1 egg
1 ½ cups sugar
1 cup chilled butter
Combine flour, sugar, soda, cut in butter and egg until coarse crumbs. Reserve 2 cups for topping. Press remaining into ungreased pan. Bake at 350* for 8 minutes. After adding filling sprinkle remaining crumbs over the top and bake for 10-20 min, (until top barely starts to brown). Cook and drizzle with glaze.
Filling:
12 oz pkg frozen raspberries
½ t vanilla
¼ cup water
1 ¼ cup sugar
3 T cornstarch
In a saucepan, combin sugar and cornstarch, add remaining filling ingredients and cook over medium heat until thickened. Spread over crust.
Glaze:
1 ¼ cup powdered sugar
1 -2 T lemon juice
1 T softened butter
Melt in sauce pan just until melted.
3 cups flour
½ t baking soda
1 egg
1 ½ cups sugar
1 cup chilled butter
Combine flour, sugar, soda, cut in butter and egg until coarse crumbs. Reserve 2 cups for topping. Press remaining into ungreased pan. Bake at 350* for 8 minutes. After adding filling sprinkle remaining crumbs over the top and bake for 10-20 min, (until top barely starts to brown). Cook and drizzle with glaze.
Filling:
12 oz pkg frozen raspberries
½ t vanilla
¼ cup water
1 ¼ cup sugar
3 T cornstarch
In a saucepan, combin sugar and cornstarch, add remaining filling ingredients and cook over medium heat until thickened. Spread over crust.
Glaze:
1 ¼ cup powdered sugar
1 -2 T lemon juice
1 T softened butter
Melt in sauce pan just until melted.
CHEESECAKE
MISTY CURTIS
Crust:
1 pkg graham crackers
1/3 cup sugar
1/3 melted butter
Filling:
1 can sweet milk
Large pack cream cheese
1/3 cup lemon juice
1 cup sour cream
½ t vanilla
Crust:
1 pkg graham crackers
1/3 cup sugar
1/3 melted butter
Filling:
1 can sweet milk
Large pack cream cheese
1/3 cup lemon juice
1 cup sour cream
½ t vanilla
FRUIT DIP FOR APPLES
SHAUNA NORTON
8-ounces of plain cream cheese
1/2 cup powdered sugar
1/2 cup brown sugar
1-tablespoon vanilla extract
1/2 cup SKOR toffee bits (these can be found in the baking aisle-toffee only, NOT the ones coated in chocolate)
Green apples, such as Granny Smith (about 4 large, cut and sliced)
Fruit Fresh** (helps the apples from turning brown) or squeeze lemon over the apples
Mix cream cheese, sugars, and vanilla together. Right before serving add the toffee bits. Serve in a bowl surrounded by the cut green apples or your favorite fruit. Happy dipping!
8-ounces of plain cream cheese
1/2 cup powdered sugar
1/2 cup brown sugar
1-tablespoon vanilla extract
1/2 cup SKOR toffee bits (these can be found in the baking aisle-toffee only, NOT the ones coated in chocolate)
Green apples, such as Granny Smith (about 4 large, cut and sliced)
Fruit Fresh** (helps the apples from turning brown) or squeeze lemon over the apples
Mix cream cheese, sugars, and vanilla together. Right before serving add the toffee bits. Serve in a bowl surrounded by the cut green apples or your favorite fruit. Happy dipping!
AUNT ELVA’S CARAMELS
In a saucepan combine:
2 cups sugar
1 ½ cups dark karo
½ lb butter
1 cup whipping cream
Boil exactly 5 minutes. Add another cup of whipping cream 0one tablespoon at a time. Cook to firm ball stage (244 degrees) about 20 min. Remove from heat and add pinch of salt and 2 T vanilla. Pour into buttered baking dish. Cool overnight.
PUMPKIIN BARS
Mix:
1 xup oil
4 eggs
2 cups sugar
Add:
2 cups flour
1 t soda
½ cup chopped nuts
2 t baking powder
1 ½ t cinnamon
2 cup pumpkin
Pour into cookie sheet and bake at 350* for 15-20 min.
Frosting:
3 oz cream cheese
1 T milk or cream
¾ stick butter
1 t vanilla
Powdered sugar (about 1 ¾ cup)
GUACAMOLE
MISTY CURTIS
6 T finely chopped white onion
2 Serrano chilies, seeded and finely chopped
1 clove garlic, minced
6 ripe avocados, halved, pitted and peeled
1 large, ripe tomato, finely chopped
¼ cup lightly packed fresh cilantro leaves, finely chopped
1 T fresh lime juice
Sea salt (season to taste)
Mash the avocados and garlic. Stir in remaining ingredients and season to taste with sea salt. Let stand for a few minutes before serving.
6 T finely chopped white onion
2 Serrano chilies, seeded and finely chopped
1 clove garlic, minced
6 ripe avocados, halved, pitted and peeled
1 large, ripe tomato, finely chopped
¼ cup lightly packed fresh cilantro leaves, finely chopped
1 T fresh lime juice
Sea salt (season to taste)
Mash the avocados and garlic. Stir in remaining ingredients and season to taste with sea salt. Let stand for a few minutes before serving.
HOT CHOCOLATE MIX
14 qts. Of powdered milk (18 2/3 cups)
1 large container powdered coffee creamer
5 cups of sugar
1 ½ t salt
2 cups unsweetened cocoa
CARAMEL SAUCE
1 can evaporated milk
1 cube butter
1 cup sugar
Cook on low heat until thickens and boils.
HOT FUDGE
On low heat melt:
1 cup chocolate chips
½ cup butter or margarine
2 cups powdered sugar
1 can evaporated milk
½ t vanilla
Cook until thickens
SPAGHETTI SAUCE
MISTY CURTIS
Brown 2 lbs lean ground beef
Sauté in one stick of butter the following:
5 large grated carrots (or about 2 lbs)
2 medium chopped onions
3 beef bouillon cubes
2-3 cloves minced garlic
Cover completely with dried oregano and basil
Add the above ingredients to:
2 28oz cans Italian stewed tomatoes
6 8oz cans tomato sauce
2 cans mushrooms if desired
*add 4-5 heaping tablespoons of sugar
Mix all ingredients together and simmer in crock pot or large pan on low heat.
Brown 2 lbs lean ground beef
Sauté in one stick of butter the following:
5 large grated carrots (or about 2 lbs)
2 medium chopped onions
3 beef bouillon cubes
2-3 cloves minced garlic
Cover completely with dried oregano and basil
Add the above ingredients to:
2 28oz cans Italian stewed tomatoes
6 8oz cans tomato sauce
2 cans mushrooms if desired
*add 4-5 heaping tablespoons of sugar
Mix all ingredients together and simmer in crock pot or large pan on low heat.
SPINACH BALLS
MISTY CURTIS
2 cups frozen chopped spinach-cooked and drained
2 cups Pepperidge farm herb dressing
2 lg. onions (chopped)
6 eggs-beaten
½ cup grated Parmesan cheese
¾ cup melted butter
1 tsp. garlic salt
1 tsp pepper
Chill then make into balls. Bake at 350* for 25-30 min (until brown). You can make into balls and freeze on cookie tray then bake.
2 cups frozen chopped spinach-cooked and drained
2 cups Pepperidge farm herb dressing
2 lg. onions (chopped)
6 eggs-beaten
½ cup grated Parmesan cheese
¾ cup melted butter
1 tsp. garlic salt
1 tsp pepper
Chill then make into balls. Bake at 350* for 25-30 min (until brown). You can make into balls and freeze on cookie tray then bake.
CHOCOLATE CHIP BARS
MISTY CURTIS
Combine
2 cups flour
½ tsp. Baking soda
Add and blend until smooth
2 sticks softened butter
1 lg. egg
2 tsp vanilla
Chocolate chips
Do not over mix
Bake at 300 degrees for 34-45 min.
Combine
2 cups flour
½ tsp. Baking soda
Add and blend until smooth
2 sticks softened butter
1 lg. egg
2 tsp vanilla
Chocolate chips
Do not over mix
Bake at 300 degrees for 34-45 min.
PUMPKIN COOKIES
MISTY CURTIS
½ cup shortening
1 ½ cup sugar
1 egg
1 cup pumpkin
1 cup chocolate chips
2 ½ cups flour
1 tsp baking powder
1 tsp soda
½ tsp salt
1 tsp. Vanilla
1 tsp nutmeg
1 tsp cinnamon
Bake at 375 degrees for 10 min. Makes 4 dozen.
½ cup shortening
1 ½ cup sugar
1 egg
1 cup pumpkin
1 cup chocolate chips
2 ½ cups flour
1 tsp baking powder
1 tsp soda
½ tsp salt
1 tsp. Vanilla
1 tsp nutmeg
1 tsp cinnamon
Bake at 375 degrees for 10 min. Makes 4 dozen.
ÉCLAIR DESSERT
MINDY HAYCOCK
1 cup water
1 cube margarine
Boil together
Remove from heat & stir in 1 cup flour
Let cool
Beat 4 eggs, then mix in with paste in beater. Put in greased 9x13 pan. Cook at 400 degrees for 30 min. Trim of edges.
1 large pkg. Vanilla Pudding
8 oz. cream cheese
Mix together
Cover with cool whip
1 cup water
1 cube margarine
Boil together
Remove from heat & stir in 1 cup flour
Let cool
Beat 4 eggs, then mix in with paste in beater. Put in greased 9x13 pan. Cook at 400 degrees for 30 min. Trim of edges.
1 large pkg. Vanilla Pudding
8 oz. cream cheese
Mix together
Cover with cool whip
LEMONADE/ICE CREAM DESSERT
MISTY CURTIS
EMILY JOHNSON
2 pkg graham crackers
½ c sugar
½ c melted butter
Cool whip (smaller size)
12 oz. lemonade
½ gallon ice cream
Ok here it is.....(crust) 2 pkg of graham crackers crushed, 1/2 c. sugar and 1/2 c melted butter. Mix together and press into cookie sheet pan. Then take 1 small cool whip, 1 can lemonade concentrate, and 1/2 gallon of vanilla ice cream. With the ice cream soft mix all together and then pour into cookie sheet. I then crush a little more crackers to sprinkle on top. Place back in the freezer until frozen. If you want thicker pieces put in 9X13 pan instead.
EMILY JOHNSON
2 pkg graham crackers
½ c sugar
½ c melted butter
Cool whip (smaller size)
12 oz. lemonade
½ gallon ice cream
Ok here it is.....(crust) 2 pkg of graham crackers crushed, 1/2 c. sugar and 1/2 c melted butter. Mix together and press into cookie sheet pan. Then take 1 small cool whip, 1 can lemonade concentrate, and 1/2 gallon of vanilla ice cream. With the ice cream soft mix all together and then pour into cookie sheet. I then crush a little more crackers to sprinkle on top. Place back in the freezer until frozen. If you want thicker pieces put in 9X13 pan instead.
HASH BROWN PORK CHOPS
ALEXA KESLER
I usually do like 6 pork chops depending on the size
1 can cream of celery soup
1/2 c. Sour cream
1/2c. Milk
1/2 tsp. Pepper
124oz. Frozen hash browns ( thawed)
2 c. Shredded cheese
1 2.8 oz. Can French fried onions
Broil chops to remove fat. Remove and season with season salt. Combine soup, milk, sour cream, pepper, half of cheese 1/2 tsp season salt. Stir in potatoes, half cheese, and half onions. Put mixture into 13x9 pan, put chops on top. Bake at 350 for 40 minutes, covered with foil.
Top with remaining cheese and onions and bake uncovered for 5 minutes.
I usually do like 6 pork chops depending on the size
1 can cream of celery soup
1/2 c. Sour cream
1/2c. Milk
1/2 tsp. Pepper
124oz. Frozen hash browns ( thawed)
2 c. Shredded cheese
1 2.8 oz. Can French fried onions
Broil chops to remove fat. Remove and season with season salt. Combine soup, milk, sour cream, pepper, half of cheese 1/2 tsp season salt. Stir in potatoes, half cheese, and half onions. Put mixture into 13x9 pan, put chops on top. Bake at 350 for 40 minutes, covered with foil.
Top with remaining cheese and onions and bake uncovered for 5 minutes.
ORANGE CHICKEN
Shauna Norton
12 chicken tenders
3 eggs
½ c. corn starch
½ c. flour
garlic salt (sprinkle)
oil
¼ c. chicken broth
½ c. vinegar
¾ c. sugar
1 tbsp. soy sauce
4 tbsp. ketchup
dip chicken in eggs then corn starch, flour and garlic salt mixture and fry. put fried chicken in a baking dish.
boil broth, vinegar, soy sauce, and ketchup. pour over chicken. bake at 350 degrees for 45 min.- 1 hour.
12 chicken tenders
3 eggs
½ c. corn starch
½ c. flour
garlic salt (sprinkle)
oil
¼ c. chicken broth
½ c. vinegar
¾ c. sugar
1 tbsp. soy sauce
4 tbsp. ketchup
dip chicken in eggs then corn starch, flour and garlic salt mixture and fry. put fried chicken in a baking dish.
boil broth, vinegar, soy sauce, and ketchup. pour over chicken. bake at 350 degrees for 45 min.- 1 hour.
SUGAR COOKIES
MINDY HAYCOCK
Cream together:
1 c shortening
2 c sugar
Add:
3 eggs
1 c sour cream
1 tsp soda
2 tsp vanilla
5-7 c flour
2 tsp baking powder
½ tsp salt
Add dry ingredients (sticky)
Bake @ 350* for 10-15 minutes.
Cream together:
1 c shortening
2 c sugar
Add:
3 eggs
1 c sour cream
1 tsp soda
2 tsp vanilla
5-7 c flour
2 tsp baking powder
½ tsp salt
Add dry ingredients (sticky)
Bake @ 350* for 10-15 minutes.
BUTTERMILK WHITE CAKE
KATHY NORTON
2 1/2 c sifted cake flour
1 1/2 c sugar
1 tsp salt
1 tsp soda
1 tsp baking powder
1/4 c butter or margarine
1/4 c shortening
1 1/2 tsp vanilla
1 c buttermilk
4 egg whites
Sift together dry ingredients into large mixing bowl. Add butter, shortening, vanilla, and 3/4 c buttermilk; beat 2 minutes at medium speed on electric mixer. Add remaining buttermilk and egg whites; beat 2 minutes longer. Bake in 2 greased and lightly floured 8 x 1 1/2 inch round pans in moderate over 350* 30-35 minutes. Cool!
2 1/2 c sifted cake flour
1 1/2 c sugar
1 tsp salt
1 tsp soda
1 tsp baking powder
1/4 c butter or margarine
1/4 c shortening
1 1/2 tsp vanilla
1 c buttermilk
4 egg whites
Sift together dry ingredients into large mixing bowl. Add butter, shortening, vanilla, and 3/4 c buttermilk; beat 2 minutes at medium speed on electric mixer. Add remaining buttermilk and egg whites; beat 2 minutes longer. Bake in 2 greased and lightly floured 8 x 1 1/2 inch round pans in moderate over 350* 30-35 minutes. Cool!
POTATO SALAD
CAMILLA NORTON
Boil and peel 8-10 potatoes (new white potatoes are best, red potatoes are also good.)
Boil and shell 3-4 eggs add little green onions to taste.
dressing:
1/2 c evaporated milk
1-2 c mayonnaise
1/2 T prepared mustard (to taste)
1-2 T sugar
Boil and peel 8-10 potatoes (new white potatoes are best, red potatoes are also good.)
Boil and shell 3-4 eggs add little green onions to taste.
dressing:
1/2 c evaporated milk
1-2 c mayonnaise
1/2 T prepared mustard (to taste)
1-2 T sugar
FROG EYE SALAD
KATHY NORTON
1 1/3 c acini pepe, uncooked
1 can (20oz) pineapple tidbits drain (reserve 1/4 c juice)
3/4 c milk
1/4 c sugar
1 pk 3.4 oz vanilla instant pudding
1 can 8 oz crushed pineapple drained
2 cans (11oz) mandarin oranges
2 c frozen whipped topping (non dairy)
3 c mini marshmallows
1/2 c flaked coconut
cook pasta 11 min. Rinse under cold water, drain. In large bowl, beat reserve pineapple juice, milk, sugar and pudding 2 mins. Gently stir in pasta and remaining ingredients. Cover and Refrigerate at least 5 hrs.
1 1/3 c acini pepe, uncooked
1 can (20oz) pineapple tidbits drain (reserve 1/4 c juice)
3/4 c milk
1/4 c sugar
1 pk 3.4 oz vanilla instant pudding
1 can 8 oz crushed pineapple drained
2 cans (11oz) mandarin oranges
2 c frozen whipped topping (non dairy)
3 c mini marshmallows
1/2 c flaked coconut
cook pasta 11 min. Rinse under cold water, drain. In large bowl, beat reserve pineapple juice, milk, sugar and pudding 2 mins. Gently stir in pasta and remaining ingredients. Cover and Refrigerate at least 5 hrs.
CHINESE COLE SLAW
MISTY CURTIS
Cook and dice chicken
1 lg head cabbage shredded
4-6 green onion
4 T toasted sesame seeds
1 small bag slivered almonds
2-4 pkg raman noodles (broken)
Dressing:
6 T vinegar
1/2 tsp pepper
4 T sugar
1 c oil
2 tsp salt
2 tsp accent
shake and pour over salad.
Cook and dice chicken
1 lg head cabbage shredded
4-6 green onion
4 T toasted sesame seeds
1 small bag slivered almonds
2-4 pkg raman noodles (broken)
Dressing:
6 T vinegar
1/2 tsp pepper
4 T sugar
1 c oil
2 tsp salt
2 tsp accent
shake and pour over salad.