Sweet Mustard Roast (beef or pork)

-Heather Jordan

3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)


Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.

Great Gowiths: mashed potatoes and green beans

Chicken Enchilada Chili

-Heather Jordan


1 1/2 pounds chicken (boneless & skinless)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Italian Bread

-Krista Pendleton

1 1/2 c. warm water
1 TB yeast
2 TB sugar
1 tsp. salt
3 c. flour
EITHER:
2 tsp. rosemary
1 1/2 tsp. granulated garlic
1 tsp. crushed thyme
OR:
1 1/2 TB basil
1 TB oregano
Mix ingredients in mixer until smooth. Raise 1 1/2 hours or until double. Punch down (spray hand with Pam - dough is sticky). Form into either 1 large or 2 small balls and place on a cookie sheet sprayed with Pam. Let raise another 1/2 hour. Bake at 375 for 20 min. Remove from oven and brush tops with olive oil. Can be served with olive oil and balsamic vinegar.

Cherry Chip Bars

-Krista Pendleton

1 box cherry chip cake mix
1/4 c. water
1 c. (or more if desired) chocolate chips
1/4 c. flour
1/2 c. oil
1 egg

Mix ingredients together until well blended. Press into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown and toothpick comes out clean. Cut into squares.

Italian Pasta Salad

-Heather Jordan
1 box med. pasta shells
1 cucumber, peeled, chopped
2-3 roma tomatoes, chopped
2 cans sliced black olives, drained
4 pepper jack cheese sticks, chopped
10-15 slices pepperoni, chopped (optional)
1/4-1/3 bottle Italian dressing

Boil shells until done. Cool down with cold water and drain. Add all ingredients. Mix well and chill for 2-3 hours.

Meat Loaf

-Heather Jordan

2 lbs ground beef
1/2 C onion
1/4 C catchup
1 t mustard
2/3 C bread crumbs or oatmeal
dash of Worcestershire sauce

Form into loaf and place in glass loaf pan. Mix 1/4 C catchup and 3 T brown sugar. Pour over top. Microwave on high 12-14 minutes.

Chocolate Chocolate Chip Cookies

-Heather Jordan

2 C butter or margarine
3 C sugar
4 eggs
4 t vanilla
4 C flour
1 1/3 C cocoa
1 1/2 t baking soda
1 t salt
6-8 oz. chocolate chips.

Cream butter, sugar, eggs and vanilla. Add flour, cocoa, baking soda, salt and chips. Mix well. Drop by spoonfuls on cookie sheet. Bake at 350 for 10 minutes.

Snickerdoodles

-Heather Jordan

1 C soft shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t cream of tartar
1 t baking soda
1/4 t salt
2 T sugar
2 t cinnamon

Mix shortening, sugar and eggs thoroughly. Mix flour, cream of tartar, soda, and salt. Then add to wet ingredients. Roll balls of dough in a mixture of 2 T sugar and cinnamon. Place on an ungreased cookie sheet. Bake at 400 for 8-10 minutes.

Sour Cream Sugar Cookies

-Heather Jordan

1 C butter
1 1/2 C sugar
1 t vanilla
2 eggs
1 C sour cream
1/2 t salt
5 C flour
2 t baking powder
1 t baking soda

Add sour cream last. Refrigerate dough over night. Bake at 350-375 for 10 minutes.

Double Delicious Cookie Bars

-Heather Jordan

1/2 C butter or margarine
1 1/2 C graham cracker crumbs
1 (14 oz) can sweetened condensed milk
2 C (12oz )semi sweet chocolate chips
1 C (6oz) peanut butter flavored chips

In a 9x13 in baking pan melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk over crumbs. Top with chips; press down firmly. Bake about 25 minutes or until lightly browned. Cool. Cut into bars Store loosely covered at room temperature.

Apple Crisp

-Heather Jordan

8 C sliced apples
1 t cinnamon
2/3 C sugar
4 T butter

Mix together and place in an ungreased 9x13 inch pan. Sprinkle topping on top.

Topping:
1 C oats
1 C flour
1 C brown sugar
1/2 C melted butter
1/4 t baking soda
1/4 t salt
1/8 t baking powder

Bake at 350 for 45 minutes.

Creamy Fudge

-Heather Jordan

1 1/2 C sugar
1/2 C margarine or butter
1 (5oz) can evaporated milk
1 (10 1/2 oz) pkg mini marshmallows
3 C semisweet chocolate chips
1/2 t vanilla extract
2 C walnuts, chopped (optional)

Lightly grease a foil-lined 9x13 inch pan.

Heat sugar, margarine, milk and marshmallows over med heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. Stir in choco. chips and vanilla. Stirring until chips are melted. Stir in nuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container. For creamier fudge, let stand at room temp 1 hour before serving.

*You can also sub with milk chocolate or Peanut butter chips.

Gingersnaps

-Heather Jordan

3/4 C shortening
1 C brown sugar
1/4 C molasses
1 egg

Cream well.

Sift together:
2 1/4 C flour
2 t baking soda
1/2 t salt
1 t ginger
1 t cinnamon
1/2 t cloves

Stir into wet mixture. Roll balls of dough in sugar. Place on a greased cookie sheet. Bake at 375 for 10-12 minutes.

Chocolate Chip Cookie "Pan Brownies"

-Heather Jordan

2 1/4 C flour
1 t baking soda
1 t salt
1 C butter, softened
3/4 C sugar
3/4 C packed brown sugar
1 t vanilla
2 eggs
2 C (12 oz pkg) semi sweet chocolate chips

Combine flour, bakind soda, and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs, on at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into greased 15x10 inch jelly roll pan. Bake at 375 for 20-25 minutes or until golden grown. Cool in pan on wire rack.

Cookie Salad

-Heather Jordan

2 C buttermilk
6 oz vanilla pudding mix
16 oz cool whip
1 sm can pineapple crushed, drained
1 sm can mandarin oranges, drained
28 striped chocolate shortbread cookies, crushed

Mix buttermilk and pudding mix. Fold in cool whip. Fold in the rest of the ingredients.

Marshmallow Popcorn

-Heather Jordan

Pop 1 1/4 C popcorn kernals
3 C marshmallows
1 C margarine
1 1/3 C sugar
1/2 C karo syrup

Boil 3 minutes. Add 1 t vanilla. Pour over popped corn and stir.

Toasted S'more Squares

-Heather Jordan

9 honey graham crackers, broke in half to make 18 squares, divided
1 pkg (10 oz) marshmallows, cut in half and divided
1 C semi sweet chocolate morsels

Arrange 9 grahams cracker squares in a single layer on the bottom of a 8 in square baking pan. Top with 36 marshmallow halves; sprinkle evenly with chocolate morsels. Top with remaining graham crackers. Arrange four marshmallow cut side down on top of each graham cracker. Bake at 350 for 9-11 minutes or until golden brown. let stand 5 minutes. Cut into squares with a greased knife. Serve immediately.

Muddy Buddies

-Heather Jordan

9 C of your favorite Chex cereal
1 C semi-sweet chocolate chips
1/2 C peanut butter
1/4 C margarine or butter
1 T vanilla extract
1 1/2 C powdered sugar

Pour cereal into large bowl; set aside. In a microwave safe bowl combine chocolate chips, peanut butter and margarine. Microwave on high 1 to 1/ 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool.

Easy Ice Cream Cake

-Heather Jordan


1 C heavy cream
2 T confectioners sugar
6 ice cream sandwiches
2 15 oz. candy bars or 1/2 C chocolate chips, chopped

Line an 8 1/2 x 4 1/2 in loaf pan with wax paper allowing the paper to hang over on both sides. In a large bowl, beat the cream and sugar until stiff peaks form. In the bottom of the pan place 3 sandwiches in a single layer. Spread half of the cream. Repeat with remaining sandwiches and cream. Sprinkle top of cake with chopped candy bar. Cover with plastic wrap and freeze until firm. At least 1 hour.

Shortbread Brownies

1 C flour
1/4 C packed brown sugar
1/2 C butter
3/4 C miniature semisweet chocolate chips
1 1/3 C sugar
3/4 C flour
1/2 C unsweetened cocoa powder
1 1/2 t baking powder
1/2 t salt
3 eggs
1/3 C butter, melted
1 T vanilla

Preheat oven to 350. Line a 9x9x2 inch baking pan with foil; set aside. In mixing bowl stir together the 1 C flour and the brown sugar. Cut in the 1/2 C butter until mixture resembles coarse crumbs. Stir in 1/4 C of the chocolate pieces. Press into prepared pan. Bake for 8 minutes. Meanwhile, in a large mixing bowl stir together sugar, 3/4 C flour, cocoa powder, baking powder, and salt. Add eggs, the melted butter, and vanilla; beat by hand until smooth. Stir in the remaining 1/2 C chocolate pieces. Carefully spread over crust in pan. Bake for 40 minutes. Cool in pan on a wire rack. Remove brownies from pan and remove foil. Cut into bars.

Peanut Butter Bars

-Heather Jordan

1 C peanut butter
1 C butter
1 C sugar
1 C brown sugar

Cream together and add:

2 eggs
2 C flour
1 t baking soda
1/2 t salt
2 C oatmeal
2 t vanilla

Spread/press on a cookie sheet. Bake 10 minutes. Sprinkle 6-12 oz of chocolate chips on top. When they melt spread it out to cover cookie base. Chill in fridge and cut into bars.

Peanut Butter Cookies

-Heather Jordan

1 C shortening
1 C peanut butter
1 C sugar
1 C packed brown sugar
2 eggs
1 t vanilla
2 1/4 C flour
2 t baking soda
1/4 t salt

Mix wet seperate from dry. Then mix together. Roll dough into balls and place on a cookie sheet. Take table fork, dip in sugar, and press criss cross pattern into ball top. Bake at 350 for 10-12 minutes.

Oatmeal Cookies

-Heather Jordan

1 C flour
1/2 C sugar
1/2 C packed brown sugar
1/2 t salt
1/2 t baking soda
1/2 C shortening
1 egg
2 T milk
1/2 t vanilla
1 1/2 C oats
1 C raisins/chocolate chips/butterscotch chips (optional)

Mix all ingredients together. Place balls on greased cookie sheet. Bake at 350 for 10-12 minutes.

Chicken Crescent Rolls

-Heather Jordan

1 pkg(3 oz) cream cheese
2 T margarine, melted
2 C cooked, cubed chicken
salt and pepper to taste
2-3 T milk
1 can crescent rolls
crushed croutons or seasoned breadcrumbs


Blend cream cheese and 2 T melted margarine. Add chicken, seasonings and milk. Spoon chicken mixture onto crescent rolls. Then spray with cooking spray and coat tops with breadcrumbs. Place on ungreased baking sheet. Bake at 350 for 20-25 minutes.

Russian Chicken

-Heather Jordan

1 small bottle Russian salad dressing
1 small jar apricot jelly/jam
1 packet onion soup mix
4-6 boneless, skinless chicken breasts

Mix dressing jelly, and soup mix. Pour on boneless chicken and cook at 350 for 1 hour. Serve with rice and vegetables or salad of your choice.

Sweet and Sour Chicken

-Heather Jordan

1-2 lbs chicken breast.cubed
1/4 C onion
1 small green pepper, cut into strips
1 can pineapple chunks, save juice
1/4 C brown sugar
2 beef bouillon cubes
1 C water
3 T cornstarch
3 T vinegar
2-3 T soy sauce

Cook chicken in small amount of oil. Add onion and green pepper and slightly cook. In a bowl add drained pineapple juice, brown sugar, bouillon cubes, water, cornstarch, vinegar, and soy sauce. Stir well until cornstarch is dissolved. When chicken and onion are cooked turn down to medium heat and add liquid mixture. Stir and let thicken. Sauce will turn a darker color. Add pineapple chunks and serve over rice.

Easy Breadsticks

-Heather Jordan

1 T yeast dissolved in 1 1/2 C warm water
2 T sugar
1/2 t salt
3 C flour
1/4-1/2 C butter

Mix and knead on a floured table top for 3 minutes. Let rise for about 10 minutes. Melt butter in a 9x13 inch pan. Roll out dough. Cut into strips. Twist strips and place in butter. Sprinkle with flavoring (garlic, parmesan cheese, etc...) Let rise. Bake at 350 for 20 minutes.

Monster Pancakes (German Puff Pancakes)

8-10 eggs (the more eggs the fluffier it will be)
1 C flour
1 C milk
1 t salt
1 t vanilla
5 T butter

In a 9x13 inch casserole dish melt butter in preheated oven. In blender or mixer mix eggs, flour, milk and salt. pour mixture into hot casserole dish and bake for 20 minutes at 425. Serves 4

Baking Powder Buscuits

-Heather Jordan

2 C flour
1 T baking powder
1/4 to 1/2 t salt
1/3 C shortening
3/4 C milk

In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender or fork, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just till moistened. Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 -12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured biscuit cutter. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot.

Waffles

-Heather Jordan

1 3/4 C flour
1 T baking powder
1/4 t salt
2 egg yolks
1 3/4 C milk
1/2 C cooking oil
2 egg whites

In a med mixing bowl stir together flour, baking powder, and salt. Make a well in the center and set aside. In another med bowl beat egg yolks. Stir in milk and oil. Add egg yolk mixture to the dry mixture. Stir just till moistened (batter should be lumpy). In a small mixer bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture. Do not overmix. Pour 1 to 1 1/4 C batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open till done.

Pancakes

-Heather Jordan

1 C flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg, beaten
1 C milk
2 T cooking oil

In a medium bowl stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture; set aside. In another bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). For standard-sized pancakes, pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet. Makes 8-10 standard-sized pancakes.

Macaroni and Cheese with Califlower

12 oz multigrain elbow macaroni
1 head cauliflower
4 slices bread, torn
1/2 C fresh parsley, chopped
3 T olive oil
salt and pepper
1 onion, finely chopped
1 1/2 C sour cream
1 1 /2 C extra sharp cheddar cheese, grated
1/2 C milk
1 T dijon mustard

Heat oven to 400. Cook past, add cauliflower durin glast 3 minutes of cook time, drain. Take bread and make crumbs. Add parsley, 1 T oil, and 1/4 salt, 1/4 pepper. Combine and set aside. Return the pasta pot to med heat and add remaining T of oil. Add onion, 3/4 t salt, 1/2 t pepper and cook, just until soft. 5-7 minutes. Mix in pasta, cauliflower, cheese, sourcream, milk, and mustard. Transfer to baking dish. Sprinkle bread topping. Bake until golden 12-15 minutes.

Crunchy Onion Chicken

-Heather Jordan

1 1/3 C French's Cheddar French fried onions
4 boneless, skinless, chicken breasts
1 egg, beaten

Place french onions into plastic bag. Lightly crush with hands or rolling pin. Dip chicken into egg. Then coat with onion crumbs pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs if desired. Bake at 400 for 20 minutes or until no longer pink in center.

Stuffing Chicken

-Heather Jordan



1 box Stove Top Stuffing
1 C hot water
1 1/2 lb boneless skinless chicken, cubed
1 can cream of chicken soup
1/3 C sour cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained

Preheat oven to 400. Sprinkle 1/2 C of dry stuffing mix evenly on bottom of 9x13 pan. Set aside. Add hot water to remaining stuffing mix. Stir just until moist. Set aside. Place chicken over dry stuffing mix. Mix soup, sour cream, and veggies. Spoon over chicken. Top with prepared stuffing. Bake 30 minutes or until chicken is cooked through.

Cheesy Manicotti

-Heather Jordan

1 pkg (15 oz) ricotta cheese
3/4 C parmesan shredded cheese, divided
1/2 C seasoned dry bread crumbs
1/4 C minced fresh parsley
1 egg
3 C (12 oz) mozzarella cheese, shredded, divided
1 jar (28 oz) spaghetti sauce, divided
1 pkg (8 oz) manicotti shells, cooked and drained

In a bowl, combine ricotta cheese, 1/2 C parmesan, bread crumbs, parsley and egg. Stir in 2 C mozzarella. Spread 1/2 C spaghetti sauce on bottom of a 9x13 inch baking dish. Spoon 1/4 C cheese mixture into each manicotti shell; place in baking dish. Pour remaining spaghetti sauce over manicotti; sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 for 30 minutes or until cheese is melted and sauce is bubbly.

Tip: slit shells open for easier stuffing just roll closed and place seam side down.

Rice a Roni Casserole

-Heather Jordan

2 boxes broccoli au grauten with cheese rice a roni, make up according to box directions
2 C chopped turkey or chicken
10-16 oz bag frozen broccoli chunks
mozzarella cheese

Mix roni and chicken and add broccoli chunks. Put in a 9x13 inch pan. Spread mozzarella cheese on top. Bake at 350 for 30 minutes.

Spinach Chicken Breast Rolls

-Heather Jordan

4 medium boneless, skinless chicken breasts
1 egg white
1 carton cottage cheese
1/2 a 10 oz package frozen chopped spinach, thawed, and well drained
1/3 C part skim mozzarella cheese, shredded
1 1/4 C spaghetti sauce (half a 26 oz. jar)
2 T tomato paste
6 oz dried multigrain or whole wheat spaghetti, cooked

Preheat oven to 375. Place each chicken breast between plastic wrap; lightly pound wi flat side of meat mallet to about 1/4 inch thickness. In a bowel stir together egg white, spinach, cottage cheese, and half the mozzarella; spoon on chicken leaving 1/2 in border. Roll up from narrow side. Place, seam sides down, in 2 quart rectangular baking dish. Combine spaghetti sauce and tomato paste; spoon over chicken. Bake, covered, for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, about 25 minutes more or until chicken is no longer pink and cheese is light brown. let stand 10 minutes. If desired, serve with spaghetti.

Creamy Pesto Chicken & Bowties

-Heather Jordan

3 C uncooked bow tie pasta
1 lb boneless skinless chicken breasts, cubed
2 T butter or margarine
1 can cream of chicken soup
1/2 C prepared pesto sauce
1/2 C milk

Cook pasta according to package directions. Drain. Meanwhile, in a large skillet, cook chicken in butter until browned, stirring often. Add soup, pesto, and milk. Bring to a boil. Cook over low heat 5 minutes or until internal juices of chicken run clear. Stir in pasta and heat through.

Serve with cooked veggies in broth and sugared grapes.

Grapes:
1/2 C sugar
2 envelopes gelitin

Dampen grapes and roll in mixture.

Monterey Roasted Chicken

-Heather Jordan

1 T butter, melted
4 boneless, skinless chicken breasts
1/2 T lime juice
1 1/2 C (6oz) 4 cheese Mexican blend shredded cheese
1/4 C chopped fresh cilantro
3 T salsa

Place chicken in center of pan. Brush with combined butter and lime juice. Bake at 425 for 20 minutes or until chicken is no longer pink in center. Combine cheese, cilantro and salsa. Sprinkle cheese mixture over chicken. Bake 2 minutes or until cheese is melted. Serve with chopped red potatoes covered in sauce also.

Shepherd's Pie

-Heather Jordan

4-5 potatoes cooked and mashed
1 lb ground beef
1 can tomato soup
1 can green beans, drained
1 can corn (optional)
cheddar cheese

Brown meat and drain. Add tomato soup, beans, and corn. Pour meat mixture into a casserole dish. Layer potatoes on top and cover with cheese. Bake covered at 350 for 45-50 minutes.

Mock Lasagna

-Heather Jordan

1 lb ground beef, browned,
1 can traditional spaghetti sauce
16 oz extra wide egg noodles
1 carton cottage cheese
1 sm carton sour cream
1/2 lb mozzarella cheese

Boil up noodles til soft. In a 9x13 in pan spread half of the noodles and then pour half the sauce on the noodles. Spread half a carton of cottage cheese and half of the sour cream. Then sprinkle with half the cheese. Repeat layers. Bake at 350 for 1 hour.

Spiced Braised Beef & Sweet Potatoes

-Heather Jordan

1 1/2 lbs beef chuck, cut into chunks
2 sweet potatoes (abt 1 lb), cut into 1/2 moons
1 28 oz can whole peeled tomatoes
1 lg red onion, cut into wedges
1/2 C dried apricots
2 t cumin
1/2 t cinnamon
2 t ginger
1/2 t cayenne
1 10 oz box couscous
1 15 oz can chick peas, rinse
2 C fresh baby spinach
1/2 C roasted almonds

In a 4-6 quart slow cooker combine; beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt and 1/2 C water. Cook covered until the meat is tender on high for 4-5 hours or on low for 7-8 hours. Ten minutes before serving prepare couscous. Add chick peas to cooker and cook until heated 2-3 minutes. Stir in spinach. Serve with couscous and sprinkle with almonds.

Mango Pork

-Heather Jordan

4 lb boneless pork roast
2 C mango salsa
2 C brown sugar

Place pork in greased slow cooker. (I never grease mine) Mix salsa and sugar and pour over pork. Cover and cook on low 8-10 hours. Shred before serving. Can serve over rice or on a bun/roll.
(I use the juice from the crock pot to ladle over the meat and rice. Extra fresh mango salsa is also nice to serve it with.)

Zucchini Bread

-Heather Jordan

2 C sugar
3 C flour
1 t baking soda
1 t vanilla
3 eggs
2 C zucchini, shredded
1 C oil
1/4 t baking powder
1 t salt
1 t cinnamon

Beat eggs, sugar and oil. Then add dry ingredients. Add zucchini last. Grease and flour 2 loaf pans. Pour mixture into pans. Bake at 350 for 55 minutes or until tooth pick inserted into center comes out clean.

Mom's brown & serve Potato Rolls

-Heather Jordan

1 T yeast
1 1/2 C warm water
1 C unseasoned mashed potatoes
2/3 C sugar
2/3 C shortening
2 eggs
1 1/2 t salt
6-7 C flour

Desolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 C of flour. Beat until smooth. Mix in enough remaining flour to Make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic. About 5 minutes. Place in greased bowl. Turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours. Punch down. Roll into small balls. Grease cups in a muffin tin. Place 3 dough balls into each muffin cup. Let rise 45 minutes-1 hour. Heat oven 275. Bake 20 minutes.

(At this point you can place desired amout of rolls in a freezer bag and freeze. They are great freezer rolls. When ready to eat. Pull out of freezer 1 hour before baking. Then follow directions below.)

When ready to serve: Bake 400 until brown. About 8-12 minutes.

Pumpkin Chocolate Chip Bread

-Heather Jordan

3 1/2 C flour
3 C sugar
2 t baking soda
1 1/2 t salt
1 t cinnamon
1 t nutmeg
1 C oil
3/4 C water
2 C canned pumpkin
4 eggs
6 oz chocolate chips

Sift dry ingredients. Mix oil, water, eggs, and pumpkin. Add to dry ingredients. Add chocolate chips. Put into 2 greased loaf pans. Bake at 350 for 1 hour.

**Same recipe makes 6-9 mini loaf pans. Bake 45 minutes.

Banana Nut Bread

-Heather Jordan

1/2 C oil
1 C sugar
2 eggs
1/4 C nuts (optional)
2 C flour
1 t baking soda
1 t salt
3 large bananas

Crush bananas first and let set. Cream oil, sugar, and eggs. Add flour, soda, salt and nuts. Then add bananas. Pour into large greased loaf pan. Bake at 350 for 1 hour.

**You can double the recipe and make 2 loaves with the same amount of bananas.

Pumpkin Cranberry Bread

-Heather Jordan

3 C flour
1 T plus 2 t pumpkin pie spice
2 t baking soda
1 1/2 t salt
3 C sugar
1 can (15 oz) pumpkin
4 eggs
1 C vegetable oil
1/2 C orange juice or water
1 C sweetened dried, fresh or frozen cranberries

Grease and flour 2 9x5 inch loaf pans. Combine flour, pumpkin pie spice, soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake 60-65 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely.

French Bread

-Heather Jordan

1 T margarine
1 3/4 C warm water
5 C flour
1/4 C flour to sprinkle while kneading
2 T yeast
1 T salt
3 T sugar

Add margarine into the warm water and mix until dissolved. Mix all other ingredients. Add water and butter to the flour mixture. Knead 2-5 minutes. Let rest covered 20 minutes. Shape into 2 loaves and refrigerate 2 hours. Slash tops. Bake at 425 for 10 minutes cover with foil and bake another 15 minutes.

*Great dough for homemade pizza crust too. As soon as it is kneaded separate into 8-10 balls and roll flat to make mini pizza crusts. Top with sauce and desired toppings. Bake 425 for 15 minutes.

Baked Plums

-Heather Jordan

6 plums
2 T honey
1/2 split vanilla bean
1 T sugar
1 T butter, melted
1 baking oven bag

Cut plums in half; remove pits. In a large bowl toss plums with honey to coat well. Transfer to oven bag. Add vanilla bean. Sprinkle plums with sugar. Drizzle with melted butter. Close bag; place on baking sheet. Bake for 45 minutes to 1 hour. (very ripe plums need less cooking time)

Serve with:
a spoonful of mascarpone cheese
toasted sliced almonds

Toasted Pumpkin Seeds

-Heather Jordan

pumpkin seeds
vegetable oil
salt

Don't rinse pumpkin seeds!! Mix 1 T oil for every 2 C of pumpkin seeds. Spread seeds on a baking sheet. Salt to taste. bake for 45-60 minutes stirring/flipping every 10-15 minutes.

Fresh Fruit Dip

-Heather Jordan

1 C pineapple juice
1 C sugar
4 T flour
2 eggs
2 T butter
2 t vanilla
1 C marshmallows
Cool Whip

Cook all ingredients except cool whip on low heat until thick. Add cool whip. Chill. Serve with any type of fruit.

Jordan Strawberry Pie

-Heather Jordan

1 pie crust
syrup
3 T strawberry jello powder
1 pint strawberries, sliced
cool whip

Syrup:
1 C sugar
3 T cornstarch
1 C water

Mix syrup ingredients in a pot over med heat. Stir until thick and color changes. Remove from heat and add 3 T strawberry jello powder. Cool.

Slice strawberries and lay in the bottom of a prepared, baked pie crust. Pour cooled syrup over strawberries. Put in fridge and chill. Serve with cool whip.

(For an added yummy twist: before placing cut strawberries in crust spread a medium layer of cream cheese first. Then place berries in and cover with syrup.)

Sour Cream Coffee Cake

-Heather Jordan

Cake:
1/2 C butter
1 C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C flour
1 t baking powder
1/2 t salt

Topping:
3/4 C packed brown sugar
2 t cinnamon
1/4 C white sugar
3/4 C raisins

Cream butter, sugar, and eggs til light. Blend sour cream and vanilla. Add dry ingredients. Stir til mixed. Place in a 9x13 inch greased pan. Mix topping together. Sprinkle over cake. Bake at 325 for 25-30 minutes.

Chocolate-Swirled Gingerbread Cake

-Heather Jordan

1/2 cup (1 stick) unsalted butter, plus more for pan

1 1/2 cups all-purpose flour

1/2 cup packed light-brown sugar

1 1/2 teaspoons ground ginger

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground clove

1/2 cup water

1/2 cup molasses

1 large egg, lightly beaten

2 ounces bittersweet chocolate, melted and slightly cooled

Preheat oven to 325°. Butter an 8-inch square pan. In bowl, combine the flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.

Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.

Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle remaining chocolate over the batter in a decorative pattern.

Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

Chocolate Lovers Cheesecake

-Heather Jordan3 pkgs (8 oz each) cream cheese, softened
3/4 C sugar
3 eggs
1 t vanilla extract
2 C (12 oz pkg) semi-sweet chocolate chips, divided
1 graham cracker crust
2 T whipping cream

Heat oven to 450. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 C small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C chips and whipping cream in small microwave-safe bowl. Microwave for 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesecake. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftovers.

Chocolate Raspberry Cheesecake

-Heather Jordan

2 pkg (3oz each) cream cheese
1 can (14 oz) sweetened condensed milk
3 T lemon juice
1 t vanilla extract
1 egg
1 C fresh or frozen raspberries
1 chocolate pie crust
1 bar (2 oz) semi-sweet baking chocolate
1/4 C whipping cream

In a mixing bowl beat cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on baking sheet. Slowly pour mixture over fruit. Bake at 350 for 30-35 minutes or until center is almost set. Cool on wire rack. In a small sauce pan combine chocolate and cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cake with glaze and chill. Garnish with fresh raspberries.

Devil's Food Marshmallow Cake

-Heather Jordan

1 pkg devil's food cake mix
20 Oreo cookies, divided
2 1/2 C mini marshmallows, divided
3 C whipped topping, divided

Prepare and bake cake mix according to pkg directions in 2 9 in round cake pans. Cool completely. Coarsely chop 10 cookies. In a lg bowl gently stir chopped cookies and 1 1/2 C marshmallows into 2 C whipped topping. Place one cake layer on serving dish. Spread whipped topping mixture. Top with second cake layer. Frost top with remaining whipped topping. Refrigerate until ready to serve. Garnish with remaining whole cookies and marshmallows.

Pork Lettuce Wraps

-Nicole Bender

1/2 cup soy sauce
4 Tbsp. white vinegar
2 Tbsp. water
2 tsp. sesame oil
2 scallions, trimmed and thinly sliced
4 Tbsp. grated fresh ginger
2 lbs. thin cut pork loins, pounded to 1/8" thickness
2 Tbsp. olive oil
2 tsp. salt
2-3 heads Butter Lettuce, leaves separated
1 bunch cilantro, leaves separated
5 carrots, shredded
3 cucumbers, cut into 3" matchsticks

Sauce:
Make ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and 1 Tbsp. of the fresh ginger. Set aside. Heat broiler to high. Brush both sides of pork loins with olive oil, then sprinkle with salt. Rub remaining ginger on both sides of the pork loins. Broil for 2 minutes on each side. Cool and slice thinly. Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers, and sliced pork. To eat, drizzle the ginger sauce and roll the lettuce closed. If you need more sauce dip. Serve with plenty of napkins!!!!
Leftover sauce makes a wonderful marinade.

Alfredo Sauce

-Nicole Bender/Natalie Parisi

1/4 cup butter
1 cup whipping cream
salt and white pepper to taste
1/4 cup freshly grated Parmesan cheese

Melt butter in a large skillet. When butter foams, add cream. Simmer over medium hear about 2 minutes until slightly thickened. Season with salt and pepper.

Banana Mallow Pie

-Heather Jordan

1 (4 serving size) pkg vanilla instant pudding
1 3/4 C milk
2 C mini marshmallows
1 C whipped cream
2 med bananas, sliced
1 (6oz) graham cracker pie crust
chocolate curls, for garnish, optional

Prepare pudding according to pkg directions for pie using 1 3/4 C milk. Fold in marshmallows and whipped cream. Spread banana slices evenly over bottom of pie crust; spoon pudding mixture over bananas. Refrigerate at least 1 hour before serving.

Graham Cracker Crust

-Heather Jordan

8 inch pan:
16 squares or 1 1/2 C cracker crumbs
2 T sugar
1/4 butter melted

9 inch pan:
20 squares or 1 3/4 C cracker crumbs
3 T sugar
1/3 C melted butter

Mix together and press into pie pan. Bake @ 350 for 10 minutes. Let cool. (I usually add little more graham crackers. I like my crust thick.)

Rasberry Yogurt Pie

-Heather Jordan

1 graham cracker crust cooked and cooled
2 8oz. containers of raspberry yogurt
1/2 C crushed raspberries (I use frozen)
1 container cool whip

Stir contents together. Put into crust. Freeze 4 hours or overnight. Thaw 1/2 hour before serving.

Pasta Milano

-Nicole Bender

2 tsp. olive oil
2 tsp. roasted garlic
2 cup mushrooms, sliced
2 Tbsp. sun dried tomatoes
2 tsp. parsley, fresh
4 oz. chicken stock
10 oz. Chicken, cooked and cubed
2 cup Alfredo sauce
8 oz. Bow tie pasta, cooked
2 Tbsp. Parmesan cheese, grated

Heat a saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic. Saute. Add Alfredo sauce, bow tie pasta, and toss.

Butterscotch Pumpkin Cake

-Heather Jordan

1 pkg (11 oz) butterscotch morsels, divided
2 C flour
1 3/4 C sugar
1 T baking powder
1 1/2 t ground cinnamon
1 t salt
1/2 t ground nutmeg
1 C canned pumpkin
1/2 C vegetable oil
3 eggs
1 t vanilla extract
1/3 C evaporated milk

In a small bowl microwave 1 C morsels on med power for 1 min. Stir. Microwave an additional 10-20 sec stirring until smooth. Cool to room temperature. In a med. bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg. In a lg bowl stir melted morsels, pumpkin, oil, eggs, and vanilla with a wire whisk. Stir in flour mixture. Spoon into a greased 10 in. fluted tube pan. Bake @ 350 for 40-50 minutes or until toothpick comes out clean. Cool in pan on wire rack 30 minutes. Remove from pan. Sprinkle with powdered sugar. Serve with prepared sauce to drizzle over cake or use for dipping. ( I like to dip my cake in the sauce best!)

Sauce:
Heat evaporated milk just to a boil. Remove from heat. Add morsels. Stir until smooth. Return to heat. Bring just to a boil. Cool to room temp.

Creamy Pumpkin Pie

-Heather Jordan

1/2 C cold milk
1 pkg (6 serving size) vanilla flavor instant pudding and pie filling
1 t pumpkin pie spice
1 C canned pumpkin
2 1/2 C frozen non-dairy whipped topping, thawed
1 graham cracker pie crust

In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.

Better than Sex Cake

-Nicole Bender

1 chocolate cake mix
1 jar caramel
1 can sweetened condensed milk
1 small tub Cool Whip
3 Skor candy bars, smashed up

Make and bake cake per instructions on cake box. Take it out of oven and poke holes in cake. Let cool for a few minutes and then drizzle caramel and sweetened condensed milk over cake. Completely cool cake. Frost with Cool Whip and sprinkle smashed Skor on top.

Pumpkin Roll with Cream Cheese Filling

-Heather Jordan

Cake:
powdered sugar
3/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 C sugar
2/3 C pure pumpkin
1 C chopped walnuts (optional)

Filling:
1 pkg (8 oz.) cream cheese, softened
1 C sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar

Preheat oven to 375. Grease 15x10 in jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Lime Cheeseball

-Nicole Bender

2 8oz. pkgs. cream cheese, softened
2 Tbsp. Lime Juice
2 Tbsp. Lime zest
2/3 cup sugar
1/4 cup crushed graham crackers
1 box cinnamon graham cracker sticks

Combine cream cheese, lime juice, lime zest, and sugar in a mixing bowl until smooth. Form into a ball. I use plastic wrap to shape it. Chill in fridge for an hour. Roll in crushed graham crackers. Serve with cinnamon graham cracker sticks.

Bacon Water Chestnuts

-Nicole Bender

1 pkg. bacon
1 can water chestnuts

Cut bacon in half. Wrap half slice of bacon around a water chestnut. Stick toothpick in top to hold together.

Sauce:
1/2 cup ketchup
1/2 cup sugar

Stir together. (It will be grainy.) Drop a spoonful of sauce onto each bacon wrapped chestnut. Bake at 400 degrees for 45 minutes or until bacon is cooked.

Jenna's Orange Rolls

-Nicole Bender

12 Rhodes Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 TBLS. butter, melted
3 TBLS. orange juice concentrate
1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a rope. Tie into a loose knot. Dip in butter and then roll in the sugar/rind mixture. Place on a baking sheet sprayed with Pam. Cover with plastic wrap for about an hour or until doubled in size. Remove wrap and bake at 350 degrees for 15-17 minutes. Remove from pan and brush with glaze while still warm.

Brown Rice Salad

-Aubri Larson

Ingredients

Cooked brown rice (warm is the best!)

Chopped romaine lettuce, one bunch

Shredded Carrots, about 1/2 C
Parmesan cheese, 1/2 cup, shredded

Italian dressing

Combine ingredients to taste

I toasted the brown rice in the oven with the parmesan cheese, so the cheese melted into the rice. It gives it a nice toasty taste!

Pasta and Spinach Salad

-Aubri Larson

1 lb. Pasta, cooked al dente, drain, rinse in cold water

3 C cooked chopped chicken

6 oz fresh spinach, shredded/torn (approx 8 cups)

1 C black olives, chopped in 1/4’s4 oz.

Feta cheese, crumbled

3 cups diced tomatoes ( or grape tomatoes)

3/4 C monterrey jack cheese, shredded

Dressing:
2 tsp Dijon mustard1/2 C olive oil

1/2 C vinegar

1/2 tsp black pepper

2 tsp honey

1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Hot Chicken Salad Sandwiches

-Aubri Larson

2 (5oz) can chicken, drained & shredded with a fork
1 (8 oz) can pineapple tidbits, drained
1 c (4oz) shredded cheddar cheese
1/4 c sliced green onion
1/3 c mayo
1/2 tsp salt
rolls, bread or biscuits

-mix all ingredients (except bread) in a bowl. Brown the rolls under broiler on one side. Put the salad on the rolls & broil the other side.

Monkey Bread

-Heather Jordan

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.


Icing:

Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.

Sour Cream Rolls

-Lisa Pett

1 large carton of sour cream (2 cups)
1/4 cup shortening

Heat them together in a little pan, but don't boil.

Place in mixing bowl and stir in:

1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten

Directions:

Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead. Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.

Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.

**I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.

This dough is an excellent base for cinnamon or orange rolls.