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.
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
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