Sticky Buns

22 Rhodes rolls
1/2 of a 3 oz pkg butterscotch pudding (not instant)
3/4 c brown sugar
1/2 c butter
chopped nuts

Line greased bunt pan with chopped nuts.  Put about 22 frozen rolls around pan.  Sprinkle with butterscotch pudding.  Sprinkle with brown sugar, then pour melted butter over the top.  Cover with a damp cloth.  Let rise 3 hours.  Bake 350 degrees for 25-30 minutes. 

Homemade Rootbeer

5 lbs sugar
5 gallons water
1 2 oz bottle root beer flavoring (found by seasonings)
5 pounds dry ice

Combine 2.5 gallons water, sugar, & root beer flavoring.  Mix well & add dry ice.  Do not secure lid and pressure will build up.  Let sit about 1 hour.  Add remaining water shortly before serving.

Spinach Artichoke Dip

1 (10 oz) package frozen chopped spinach
1 (6.25 oz) jar marinated artichokes
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
1-3 cloves garlic, minced
1/4 tsp salt
1/2 c half and half or heavy cream
1/2 c sour cream

Preheat oven to 375.  Thaw and drain spinach.  Drain & chop artichokes.  Combine all ingredients & gently fold together.  Pour into greased or oiled 8" or 9" pie plate or other baking dish.  Bake 25-35 minutes until browned & bubbly.  Let stand to cool.

Serve with crackers or thinly sliced (1/4"-1/2") & toasted french bread.

Baby Back Barbecue Ribs

3 lbs pork baby back ribs
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
1 tsp ground black pepper
1 cup barbecue sauce

Preheat grill to medium heat.  Place half of the ribs in single layer in center of a large sheet of heavy duty foil.  Mix brown sugar and seasonings; rub evening over both sides or ribs.

Bring up foil sides.  Double fold top & one end to seal packet.  Through open end, add 1/4 c water.  Double fold remaining end, leaving room for heat to circulate inside.  Repeat to make 2nd packet.

Place ribs on grill; cover.  Grill 45-60 minutes or until ribs are cooked through.  Remove ribs from foil, discard foil.

Return ribs to grill; brush with barbecue sauce.  Grill an additional 15 minutes, brushing with sauce and turning every 5 minutes. 

Variation: Rub the ribs with the mixture of seasonings, place in crock pot with 1/2 c water & top with barbeque sauce.  Cook for a good long time.

Papas a la Huankaina (Bolivian)

hard boiled eggs
med. boiled potatoes
Monteray Jack cheese
lettuce leaves
1 1/2 T red chili pepper (I use half)
2 Tbsp shortening
1/4 c water
1/2 lb white raw peanuts
1/2 c water
1/2 tsp salt
1/2 tsp pepper
1 clove garlic
1 c milk

Melt shortening in a frying pan.  Add chili pepper, then 1/4 c water.  Fry it, but do not brown.

In blender blend peanuts, 1/2 c water, salt, pepper, & garlic until very very fine.  Add peanut mixture to frying pan with 4 cups of water.  Bring to boil.  Let it simmer until thickened.  (you can used dried bread crumbs to help thicken it).  Add milk.

Place potato halves on lettuce leaves, cover with peanut sauce, place quartered egg in sauce, with cheese slices near potato.

This really makes a lot of peanut sauce.  I hope you're feeding a crowd.  

Old Fashioned Caramels

1 c butter
2 1/4 c firmly backed brown sugar
1 c light corn syrup
14 oz can sweetened condensed milk
1 1/2 tsp vanilla

Line 9" square pan with foil and butter lightly.  In heavy 3-quart saucepan, melt butter.  Add brown sugar.  Mix well. Stir in corn syrup.  Cook over medium-low heat until sugar dissolves and mixture is well blended.  Remove pan from heat.  Stir in can of milk.  Cook over medium heat stirring constantly until candy reaches firm ball stage (242 degrees if you're lucky enough to have a candy thermometer), this takes about 30-40 minutes.  Remove from heat.  Stir in vanilla.  Pour mixture into prepared pan.  Cool to room temperature (3-4 hours).  When candy has set completely, carefully remove from pan.  Using a thin bladed knife and using a light sawing motion, cut into small pieces.  Wrap individual pieces in squares of waxed paper.

Cinnamon Rolls

3 Tbsp yeast
2 Tbsp sugar
1/2 c warm water
2 C milk
2/3 c shortening
10 Tbsp sugar
2 Tbsp salt
2 eggs
1 C. flour
1 1/2 c lukewarm water
10-11 cups flour
1/4 butter melted
1 c brown sugar
2 Tbsp cinnamon
raisins or 1 pkg chocolate chips
cream cheese frosting

Dissolve yeast & 2 Tbsp sugar in 1/2 c warm water (115 degrees).  Set aside.

Heat milk to 115 degrees.  Add shortening, 10 T sugar, & salt.  Stir until dissolved (shortening will not completely dissolve).  Beat eggs & add to milk mixture.  Add 1 C. flour to milk mixture. 

Add 1 1/2 c lukewarm water to yeast mixture & stir.  Add yeast mixture to milk mixture & stir.  Gradually add 10-11 cups more flour (you will have to knead it at the end to get it all mixed in). 

Put dough in greased bowl and cover with a damp cloth.  Rasie for 1 hour.  Punch down & let raise another 45 minutes. 

Roll dough in rectangle on floured surface (I divide the dough in half & roll out each half separately).  Length should be twice the width.  Butter the dough with about 1/4 cup melted butter.  Sprinkle with about 1 C. brown sugar and about 2 Tbsp cinnamon on the dough.  You just need to cover it all.  Add raisins or chocolate chips if you'd like.  (remember to use half of each ingredient here if you divided your dough). 

Roll the dough up & slice into 1" pieces using dental floss.  Place on buttered cookie sheets.  Cover with a damp cloth and let raise 45 minutes. 

Bake at 350 degrees for 20-30 minutes.  (It's a really bummer if you under cook them after working on them for hours).  Remove from pan immediately.  Frost with icing. 

Note: If you want to have these for breakfast, fresh out of the over, you can do steps 1-10 and then cover the pans with plastic wrap and a dry towel and place them in the fridge overnight.  Then in the morning, let the pans sit on the over for about 30 minutes while it's preheating and then bake!
  

Strawberry Topped Cake

cake mix
oil (as directed on box)
eggs (as directed on box)
water (as directed on box)
8 oz cream cheese
2 c powdered sugar
1/2 pt whipping cream
danish dessert
1 pkg frozen strawberries

Follow directions on box for 1 yellow cake mix.  Pour into approximately 11x14x2 pan (you'll need extra space for the added toppings, so your typical 11x13 is not big enough).  Bake as directed on box. 

Mix cream cheese & powdered sugar.  Whip whipping cream & fold into cream cheese mixture.  Spread over cake.

Follow directions on package for Danish Dessert (as a topping).  Then, add frozen strawberries to it.  Cool for 5-10 minutes before spreading over the cake & whipped cream mixture.

Cool. 

Amish Friendship Bread

Do not refrigerate.  Do not use metal bowls or utensils.  When air gets in the bag let it out.  It is normal for the batter to bubble, thicken, & ferment.

Recipe for the starter:

1 package dry active yeast
1/2 c warm water
1 c. sugar
1 c. flour
1 c. milk
Mix yeast & water together & let stand for 10 minutes.  Mix sugar, flour, & milk.  When smooth add yeast mixture.  Pour into 1 gallon Ziploc bag. 

Day 1- Receive the bag
Days 2-5 Squeeze the bag
Day 6- Add the mixture 1 c flour, 1 c sugar, 1 c milk
Days 7-9 Squeeze the bat
Day 10- In a nonmetal bowl combine batter and 1 c flour, 1 c sugar, 1 c milk.  Mix with a nonmetal spoon.  Pour into 3 one gallon size Ziplock bags.  Give two starts away to friends with these instructions.  Keep one for yourself.

Recipe for sweet bread:

1 cup start
2/3 c. oil (can use 1/3 apple sauce & 1/3 c. oil)
3 eggs
2 c flour
1 c sugar
1 large box instant vanilla pudding mix
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla

Mix all ingredients thoroughly.  Grease two large loaf pans & dust with sugar.  Pour batter into pans.  Sprinkle batter with sugar.  Bake at 350 for 50-60 minutes.  Cool for 10 minutes before removing from pans.

Variation: Use all of the starter & double remaining ingredients.  Place in four loaf pans.

Honey Butter

1 lb tub Land of Lakes "Fresh Buttery Taste" Spread
7 oz marshmallow cream
1/2 c. honey

Combine ingredients in a bowl.  Beat with electric mixer until well combined & fluffy.  Refrigerate.  This will remain spreadable and last for weeks.

White Sauce

2 T margarine or butter
2 T flour
1/4 tsp salt
1/8 tsp pepper
1 c. milk

Heat butter in a 1.5 qt. saucepan over low heat until melted.  Stir in flour, salt & Pepper.  Cook over low heat, stirring constantly, until mixture is smooth & bubbly. Stir in milk.  Heat to boiling, stirring constantly.  Boil & stir 1 minute.  Double recipe if desired. 

I use this white sauce for many things.  We love it over cooked cauliflower.  Add 1/2 c. shredded cheddar cheese for a cheesy sauce.

Buttermilk syrup

1 cube butter
1 c buttermilk
2 c whilte sugar
1 tsp baking soda
1 tsp vanilla

Melt butter in a large saucepan; add buttermilk & sugar.  Stir to dissolve.  Bring to a boil, remove from heat and add: baking soda & vanilla (make sure pan is large, the baking soda expands the mixture).  Stir

Delicious on pancakes and scones

Lemon Bars

2 c. flour
1/2 c powdered sugar
1 c butter or margarine
4 eggs, beaten
2 c sugar
1/3 c lemon juice
1/4 c flour
1/2 tsp baking powder

Sift together 2 c flour & powdered sugar.  Cut in butter until mixture clings together.  Press into 9x13" baking pan.  Bake 375 for 15-20 minutes or until lightly browned.  Then, beat together eggs, granulated sugar, & lemon juice.  Sift together 1/4 c flour & baking powder.  Pour over baked crust.  Bake 25 minutes at 350.  Sprinkle with additional powdered sugar.  Cool.  Cut into bars. 

Chimichangas

3 to 5 lb chuck roast
1 (10 oz picante sauce)
3 Tbsp shortening
4 Tbsp flour
Large flour tortillas

Toppings:
Lettuce
Tomatoes
Olives
Salsa
Cheese
Sour Cream

Cook roast on High for 6-7 hours or Low for 12 to 14 hours in a crock pot.  Cool and shred.  Melt shortening.  Add other ingredients; cook for 1 minute.  Stir in a little juice from the meat.  Cook until thick.  Place 1/3 cup of meat mixture in center of tortilla (I like to add cheese at this point too); fold sides in, top over, and place seam side down in a well buttered 9x13 inch pan.  Butter the top of of each chimichanga.  Bake at 500 degrees for 8 to 11 minutes (until lightly browned & crispy on top).  Garnish with toppings.

Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.

Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

Zucchini Chocolate Cake

1/2 c butter, softened
1 1/2 c sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 c flour
1/4 c baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 c shredded zucchini
1 c chopped walnuts
1/2 c semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.

Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

12 servings

Old-Fashioned Soft Pumpkin Cookies

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin
1 large egg
1 tsp vanilla
Glaze (recipe follows)

Preheat oven to 350F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Glaze:
Combine 2 c sifted powdered sugar, 3 T milk, 1 T melted butter, and 1 tsp vanilla extract in small bowl until smooth.

Makes 36 cookies (These are incredible!)

Pumpkin Zucchini Muffins

2 c all-purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 tsp ginger
1/2 c softened butter
1 1/2 c sugar
2 large eggs, beaten
8 oz. canned pumpkin
1 c grated zucchini, drained
1/3 c water
3/4 c chopped walnuts

1. Grease your muffin tins and preheat oven to 350F.
2. Mix together flour, baking soda, baking powder, salt and spices in a bowl. Set aside.
3. Take your grated zucchini and put in a fine mesh sieve. push into mesh and try to squeeze out as much water as possible.
4. Beat butter and sugar together until fluffy. Beat in eggs, and then pumpkin until smooth. Then mix in zucchini.
5. Alternating, mix in water and flour-spice mixture. When combined, mix in walnuts by hand.
6. Divide evenly into 15 wells and bake until golden and a toothpick comes out clean, about 20 minutes.
7. Let cool for a few minutes. Run a plastic knife around the edges, and let cool fully on wire rack.

Pumpkin Pancakes

1 1/2 c all-purpose flour
1/2 c whole wheat flour
2 T brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 c milk
1/2 c canned pumpkin
1 egg white, lightly beaten
2 T canola oil

In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; Turn when bubbles form on top. Cook until second side is golden brown. (We LOVE these with a healthy dose of chocolate chips.)

Choco-Zucchini Cupcakes

2 c shredded zucchini
3 eggs
2 c sugar
3/4 c oil
2 tsp vanilla
2 c flour
2/3 c cocoa powder
1 tsp b. soda
1 tsp salt
1/2 tsp b powder
3/4 c chocolate chips

Preheat oven to 325 degrees. Prepare muffin cups. Mix wet ingredients. Add dry ingredients. Add chocolate chips. Fill prepared muffin cups half full. Bake for 25 min. Cool. Top with peanut butter frosting (recipe below).

Peanut Butter Frosting

1/2 c p. butter
1/3 c softened butter
1 T milk
1/2 tsp vanilla
1 1/2 c powdered sugar

Beat together p. butter, butter, milk, and vanilla. Gradually add 1 1/2 c p. sugar.

Quick and Easy Pizza Crust

1 package active dry yeast (or 2 1/4 tsp)
1 tsp white sugar
1 c warm water (110 degrees F)
2 1/2 c bread flour (our all purpose works, too)
2 T olive oil
1 tsp salt

I also like to add:
1/4 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano

Preheat oven to 400 degrees. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (10 min).

Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 min.

Turn dough out onto a lightly floured surface and pat into a round. Transfer to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 min, or until golden brown. Let baked pizza cool for 5 min before serving.

Also makes great bread sticks.

Apricot Pineapple Jam

3 cups apricots; pitted and chopped
20 oz crushed pineapple in juice
1/2 c lemon juice
1 package pectin
1/2 tsp butter
8 cups sugar

Measure apricots into 6-8 qt. saucepan. Add pineapple and lemon juice. Stir pectin into fruit mixture. Bring mixture to a full rolling boil, stirring constantly.

Add butter. Stir in sugar quickly. Bring back to a rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat.

Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Invert onto a clean towel. After 5 minutes, turn upright, check for seals. Makes about 9 cups of jam.

Note: Even though this uses the invert jar method, I still prefer processing, just to be careful. Process for 10 min. In Idaho, however, I process for an additional 10 min for a total of 20 min.

Chicken Florentine

4 Tbsp butter
3 scallions, chopped
1 clove minced garlic
2 large chicken breasts, cute into pieces & salted & peppered
1 cup sliced mushrooms (or more)
1/2 cup chicken broth
1 cup sour cream
1 Tbsp flour
Parmesan cheese

Heat oven to 350.  In a large skillet saute scallions and garlic in 1 Tbsp until soft; remove & set aside.  Add 1 Tbsp butter & saute mushrooms just until tender.  Remove & set aside.  Add 2 Tbsp butter & brown chicken; remove & set aside.  Add chicken broth to pan and cook for about 2 minutes.  Mix flour thoroughly with sour cream; add sour cream to pan & mix.  Add scallions, garlic, mushrooms, and chicken and heat through. 

Pour into casserole dish & sprinkle with Parmesan cheese.  Bake for 20-30 minutes.  Serve over rice or pasta. 

Dill Chicken Stroganoff

4 chicken breasts, cubed
1/2 tsp dill
1 can cream of mushroom
1/2 cup butter
3 green onions, chopped
1 can cream of chicken

Saute onions and dill in butter.  Add chicken & cook through.  Add soups, simmer, & serve over pasta.

Crock Pot Corn

2 lbs frozen corn
4 oz cream cheese, cubed
1/3 c. butter, cubed
1/2 t. garlic powder
1/2 tsp salt
1/4 tsp pepper
vegetable supreme (seasoning)- sprinkle to taste

Crock pot 4 hrs on low. 

Easy Baked Fish

1 lb fish fillets
1/2 tsp salt
dash of pepper
2 Tbsp margarine or butter melted
1 Tbsp lemon juice
1 tsp finely chopped onion

Heat oven to 400 degrees.  If fish fillets are large, cut into 3 serving pieces.  Arrange fish in un-greased square baking dish 8x8x2 or 9x12x2; sprinkle with salt & pepper.  Mix margarine, lemon juice, & onion; drizzle over fish.  Bake uncovered until fish flakes very easily with fork and is opaque in center; 15-30 minutes.  Sprinkle with paprika if desired.

Fluffy Pudding Frosting

1 c cold milk
1 (3 1/2 oz) pkg instant pudding mix (any flavor)
1/2 c. powdered sugar
3 1/2 c Cool Whip

With a whisk beat the pudding, sugar, & milk together in a bowl.  Fold in the Cool Whip.  Keep this in the refrigerator until ready to use.  Eat immediately after frosting. 

Green Bean Casserole

2- 15 oz cans green beans, drained
1 can cream of mushroom soup
1/2 soup can of milk
1 2.8 oz can french fried onions

Combine beans, soup, milk, & 1/2 can of the onions.  Mix well.  Pour into 1 1/2 qt. casserole dish.  Bake uncovered at 3350 for 30 minutes.  Top with remaining onions.  Bake 5 minutes longer.  Yields 6-8 servings. 

Kool-Aid Play Dough

2 c flour
1/2 c salt
1 pkg Kool-aid
2 Tbsp Cream of Tartar
2 Tbsp vegetable oil
2 c water

Combine dry ingredients in a large pot.  Mix well & add the oil & water.  Stir over medium heat until the mixture is almost too hard to stir.  Allow to cool for a few minutes, then knead until smooth & pliable.  Refrigerate in airtight container between uses.

Dill Pasta Salad

1/2 c mayonnaise
1/4 c sour cream
1/2 tsp dried dill weed
1/2 stp salt
1/2 tsp dry mustard
1/4 tsp pepper
2 cups uncooked rotini or spiral macaroni, cooked & drained
1/2 cup sliced ripe olives
1 medium zucchini, thinly sliced
1 medium carrot, coarsely shredded or thinly sliced
1 small bell pepper, chopped

Mix mayonnaise, sour cream, dill weed, salt, mustard, & pepper in a 2 1/2 quart bowl.  Add remaining ingredients; toss.  Cover & refrigerate at least 3 hours (or not).  8 servings.

Homemade Mac & Cheese

1/4 c butter
1/4 c flour
3 eggs, slightly beaten
2 1/2 c milk
1 tsp parsley
1 tsp basil
3/4 tsp paprika
10 oz American processed cheese, cubed
16 oz (about 3 cups) macaroni noodles, cooked

Combine eggs, milk, & seasonings.  Melt butter in a sauce pan.  Stir in flour.  Add milk mixture, & stir constantly over medium heat until it thickens.  Simmer 1 minute.  Add cheese & stir until cheese melts.  Add sauce gradually to the noodles until you reach the consistency you prefer (this is not a perfected recipe, so add the sauce gradually until you reach equilibrium).  Serves about 6

Hawiian Haystacks

Combine 1 can cream of chicken or cream of mushroom soup, 3/4 cup milk, & 1 cooked, diced chicken breast (I often used canned chicken).  Heat through.

Cook 1 cup of rice according to package directions.

Prepare remaining ingredients:

• sliced celery
• diced tomato
• pineapple tidbits
• shredded coconut
• chow mien noodles
• diced ham
• sliced green onion
• grated cheese
• sliced almonds

To serve, top top rice with cream soup mixture.  Allow each person to select their desired toppings.  

Oatmeal Chocolate Chip Cookies

2 c butter
2 c brown sugar
2 c sugar
4 eggs
2 tsp vanilla
4 c flour
5 c blended oatmeal (measure then blend to a fine powder in blender or food processor)
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3 c chopped nuts (optional)
2 bags semi-sweet chocolate chips

Cram butter and both sugars.  Add eggs and vanilla.  Mix in flour, oatmeal, salt, baking powder, and baking soda.  Add chips & nuts.  Refrigerate 1/2 hour (or not).  Roll into balls and place 2" apart on cookie sheet.  Bake 8 minutes at 375 degrees.  This makes about 10 dozen cookies.  Recipe can be halved. 

Chili

2 lbs ground beef
1 (29 oz) can tomato sauce
1 (29 oz) can kidney beans with liquid
1 (29 oz) can pinto beans with liquid
1 cup diced onions (1 medium)
1/2 cup diced green chili peppers (or 2- 4oz cans)
1/4 cup diced celery, (1 stalk)
3 medium tomatoes, chopped
2-3 tsp cumin powder
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups water


1. Brown the ground beef & onion in a skillet over medium heat
2. Drain off the fat
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring ever 15 minutes, for 2 to 3 hours.


I like a milder chili, so I half the cumin powder & chili powder.

Easy Banana Bread

I believe this recipe came from my friend Jadi. This is the tastiest. moistest banana bread recipe I have found. The flavor is best if you can let it sit overnight, but ours rarely lasts that long.

2 c flour
1 tsp b soda
1/4 tsp salt
1/2 c butter
3/4 c packed brown sugar
2 eggs, beaten
2 1/3 c bananas (approx. 5-6)

Preheat oven to 350 degrees. Lightly grease a bread loaf pan. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. (I usually check in a couple of places as there are occasionally doughy places in the middle.) Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Cool completely then wrap in foil. Let the bread sit for a day for the best flavor.

Kathy's Banana Bread

I LOVE using this recipe as muffins. They are so very perfect.

1/2 c. shortening
1 c sugar
2 eggs
1 tsp vanilla
4 bananas
2 1/2 c flour
1 tsp b powder
1 tsp b soda
1/2 tsp salt
chocolate chips, opt. (unless you're at our house - they're a must)
nuts, opt.

Beat shortening and sugar until fluffy. Add eggs and vanilla. Add bananas. Mix in dry ingredients just until moist. Fold in chocolate chips and nuts. Makes 2 small loaves or 12 muffins. For loaves, bake at 350 degrees for 45 minutes. For muffins, bake at 350 degrees for approx. 20 minutes.

Pot Roast with Rosemary and Garlic

Another recipe for lanascooking.com

1 center cut chuck roast (or 7-blade roast), about 3 pounds

salt and pepper

oil

1 quart beef stock or broth

3-4 springs fresh rosemary

5 cloves garlic, peeled

2 tblsp corn starch

Preheat oven to 400 degrees. Generously season both sides of the roast with salt and pepper.  Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.  Brown the roast on both sides. Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. Cook for 1 ½ hours.  Remove from oven and allow to stand for 10-15 minutes before slicing.

To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.

This recipe works well with a venison roast. But, even with this recipe, my mom still doesn't like venison.  

Clam Chowder

4 cans minced clams
1 onion chopped
2 c chopped carrots
2 c chopped celery
6 small diced potatoes
2 cubes butter
1 1/2 c flour
4 c milk
4 c half & half
salt & pepper

Place cut veggies in a large pan.  Darin claim juice & pour over veggies.  Add a small amount of water to cover the veggies and simmer 15-20 minutes.  In a separate large pan melt butter then stir in flour.  Add milk & cream gradually while stirring.  Cook until thick then add the cooked undrained veggies and the clams.  Heat through.  Add salt and pepper to taste. 

Michelle's Carrot Cake & Cream Cheese Frosting

4 eggs
2 c. sugar
3 small baby food jars of carrots
1 1/2 c. oil (or 3/4 c. applesauce & 3/4 c. oil)
2 1/2 c flour
2 tsp baking soda
2 tsp cinnamon

Mix in order.  Pour in greased cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Cream Cheese Frosting
1/2 c butter
1 8 oz brick cream cheese
1 tsp vanilla
powdered sugar (add until desired consistency)

Michelle's Quick & Delicious Chocolate Chip Cookies

1/2 c butter
1/2 c sugar
1/2 c packed brown sugar
1 egg
1 c flour
1 c quick cooking oats
1/2 tsp baking soda
1/2 tsp cinnamon
1 pkg chocolate chips

Heat oven to 375 degrees.  Beat butter, sugars, and egg until well blended.  Beat in flour, oats, soda, and cinnamon on low until just combined.  Stir in chocolate chips.  Bake 9 minutes or until lightly browned.  Cool on sheet for 2 minutes. 

Kim's Navajo Tacos

1 to 1/2 c. flour
1 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/2 c HOT tap water

Mix ingredients in mixer.  Start with 1 c. flour & gradually add until dough is not sticking to sides of bowl.  Divide dough into 4 pieces.  Stretch it like a scone, bigger than hand.  Cook in oil.  Top with heated chili, grated  cheese, lettuce, tomato, olives, sour cream, & salsa. 

Four Layer Dessert

1st layer
1 1/2 c. flour
3 Tbsp sugar
3/4 c. butter

2nd layer
8 oz softened cream cheese
2/3 c powdered sugar
12 oz cool whip

3rd layer
lg pkg instant chocolate pudding
2 3/4 c. milk
1 tsp vanilla

4th layer
additional cool whip
chopped nuts or chocolate chips

Mix & cut in 1st layer ingredients until crumbly.  Press into a 9x13" pan & bake at 350 degrees for 13-15 minutes.  Cool completely.  Whip together cream cheese & powdered sugar.  Fold in cool whip.  Spread over cooled crust.  Mix together 3rd layer ingredients.  When thick spread over 2nd layer.   Frost with additional cool whip & sprinkle with chopped nuts or chocolate chips.

Variation:
Replace the 3rd layer with this berry mixture: Prepare 1 package of Danish Delight according to package directions.  Add 1 package frozen berries.  Spread over 2nd layer. 


 

Crepes

1 1/2 cup flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 Tbsp margarine or butter, melted
1/2 tsp vanilla
2 eggs

Mix dry ingredients.  Add remaining ingredients & beat with hand beater until smooth.  Lightly butter a 6-8 inch skillet; heat over medium heat until bubbly.  For each crepe pour scant 1/4 cup batter into skillet; immediately rotate skillet to coat with batter.  Cook until lightly brown.  Turn and cook other side until light brown.  Fill with applesauce, yogurt, fruit, nutella, whipped cream, jam, etc.  Roll up.  Sprinkle with powdered sugar if desired.

Makes approximately 12 crepes.

Never Fail Pound Cake

Another great recipe from lanascooking.com

1 cup butter at room temperature

2 cups sugar

4 eggs at room temperature

½ tsp. baking soda

1 cup buttermilk

3 cups all-purpose flour

1/8 tsp. salt

2 tsp. vanilla extract

Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk. Combine flour and salt. Add buttermilk and flour to creamed mixture alternately beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla flavoring.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pan for 10-15 minutes. Remove from pan and cool completely on a rack.

Warm Berry Compote

2 cups frozen, mixed berries

¼ cup sugar

Juice of 1 lemon

1 tsp. cornstarch

Place all ingredients in a small saucepan. Bring just to a boil over medium to medium-high heat. Reduce heat and simmer for a few minutes until thickened.

Enjoy!

Roast Chicken

3-4 lb. chicken
1 lemon, halved or quartered
1 head garlic, cut crosswise
1 bunch thyme (25-30 stems)
2 tblsp. butter
Salt
Pepper
Carrots
Potatoes
Onions
¼ cup chicken broth

Preheat the oven to 425 degrees.

Dry the chicken with paper towels before beginning. It helps the butter, salt and pepper stick to the surface of the skin. You could use olive oil if you want, but the butter gives the skin a richer color and helps it crisp up better than oil.

Start by lightly salting and peppering the inside of the chicken. Then place the lemon, garlic and about 2/3 of the thyme into the chicken. Spread the butter all over the surface of the skin (I just use my fingers) and then liberally salt and pepper the skin.

Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan. Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan. The vegetables act like a roasting rack to keep the chicken off the surface of the pan. Pretty neat, huh?

Cook for 1 to 1 ½ hours or until the internal temperature reaches 165 degrees. Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing. If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.

This recipe is from lanascooking.com & has become one of my favorite meals.  It's also good cooked in a crock pot. 

Turnovers

There are four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them.  It’s easy and it doesn’t take long.

Step 1—roll and cut the dough:  Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect.  Using your dough press or a lid from a pan, cut the dough into six-inch circles.
Step 2—Add the filling:  For the filling, use either a fruit filling—a commercially canned one works fine—or pudding for a cream filling.  We used Jell-O® brand pudding mixes in both instant and cooked varieties.   Both worked.  The cooked pudding seemed to set up a little more.  The pudding is less likely to leak during baking if you cool it for an hour before using it.  We made lemon turnovers, banana cream turnovers, and chocolate turnovers as well as fruit-filled turnovers.  Place a dough circle on the dough press.  The dough will follow the bowl-shaped contour of the press.  Place 1/4 cup filling in the formed bowl.  Brush the edges of the dough with a little water to help create a seal.  Using the dough press, fold the dough over to make a turnover and press firmly to seal.  (A good seal is necessary so that the filling does not leak out.)  Repeat with the other circles.
Step 3—Bake the pies:  Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden.  Remove the pan from the oven and remove the turnovers to a wire rack to cool for 15 minutes.
Step 4—Glaze the pies:  Make a glaze from powdered sugar and water.  One cup powdered sugar is about right for this size recipe.  Add enough water, about 1 1/2 tablespoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.

Fruit filled turnovers can be served warm.  Cream filled turnovers should be cooled to let the filling become firmer.  Most cream filled turnovers should be refrigerated. 

Homemade Chapstick

1 heaping tsp of beeswax
2 Tbsp mineral oil
3 Tbsp vaseline
a small piece of crayon (for color)
1/4-1 tsp candy flavoring (the good stuff you buy at confectionary stores)

Place beeswax, mineral oil, & vaseline in a disposable metal/foil  pie tin (the small ones from frozen pot pies work best).  Fill a sauce pan with a small amount of water & place pie tin gently inside.  Stir over medium heat with popsicle stick until clear.  Remove from heat.  Add crayon & flavoring  Stir until combined.  Pinch the side of the pie tin to form a pouring spout.  Pour into containers.  Allow to cool.  You can buy new chapstick containers at some health food stores. 

Chicken Curry

6 Tbsp bacon drippings (or less)
1 large apple, peeled & sliced
1/3 c chopped onion
3 Tbsp flour
1 1/2 tsp curry powder
1 can cream of mushroom soup
3 c cooked, diced chicken
1/2 tsp salt
1 1/2 c chicken broth

Cook apple & onion in bacon drippings until tender. Add remaining ingredients. Simmer 2-3 hours, stirring occasionally. (I use my crock pot). Serve with the following toppings:

• rice
• chopped green onions
• salted peanuts or cashews
• hard boiled eggs, cubed
• shredded coconut
• green and/or black olives
• crumbled bacon

Chocolate Chip Cookies

3/4 c butter
1 1/3 c brown sugar
2 eggs
1 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 1/4 c flour
1 c chocolate chips or M&Ms
1/2 c chopped nuts (optional)

Cream butter & brown sugar. Add eggs & beat. Add vanilla, soda, & salt, and beat. Gradually add flour. Stir in chocolate chips, M&M's and/or nuts. Bake at 350 degrees for 10-12 minutes.

Sloppy Joes

1 lb ground beef
1 can condensed tomato soup
1/2 c. salsa

Brown ground beef. Add condensed soup & salsa. Simmer to desired thickness. It's really that easy

Keri's Chicken & Wild Rice Soup

2 boxes Wild Rice-a-Roni
4 carrots, peeled & sliced
4 stalks celery, sliced
1/2 onion chopped
4 cooked & cubed chicken breasts
6 cups chicken broth
1 pint whipping cream

Cook Rice-a-Roni in 3 1/2 cups water. Melt 2 Tbsp butter and saute vegetables. Combine rice, vegetables, & chicken broth and bring to a boil. Reduce heat and add 1 pint whipping cream. Salt and pepper to taste.

Sondra's fruit sauce for waffles & pancakes

1 pkg frozen berries
2 c cold water
2 Tbsp cornstarch
1/2 c. sugar
1/2 packet Kool-aid of your choice

Combine cornstarch & cold water. Heat to boiling, stirring constantly. Boil 1 minute. Add sugar & Kool-aid. Add frozen berries. Serve over waffles or pancakes.

Millar Waffles

1 c flour
3 T sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup wheat germ
1 c milk
1 egg
6 Tbsp (or less) vegetable oil or melted butter

Mix dry ingredients well. Add liquid ingredients & mix well. Use 1/2 cup batter for each waffle.

Top with Sondra's fruit sauce.

Rice

This recipe works well with white rice, brown rice, or a combination of the two.

2 cups rice
4 cups water
1 tsp salt

Heat oven to 350. Combine all 3 ingredients in a greased 9x13 pan and cover tightly with foil. Bake for 50-60 minutes. Remove from oven, fluff and serve.

Sweet & Sour Chicken

1 diced green pepper
3 green onions, thinly sliced
2 large carrots, peeled and sliced
1 cup pineapple tidbits, drained (reserve juice)
2 cups cubed chicken
2 Tbsp soy sauce (or half soy sauce, half water)
3 Tbsp vinegar (or half vinegar, half water)
2-3 tablespoons brown sugar
1/4 cup pineapple cuice
1 cup chicken broth
2 Tbsp cornstarch
1/4 tsp salt

In pan with a smidgen of oil, brown 2 cups cubed chicken.

Remove the chicken from the pan and saute vegetables for 3 minutes.

In a bowl combine soy sauce, vinegar, brown sugar, pineapple juice, chicken broth, cornstarch & salt. (I halve the soy sauce & vinegar for a milder flavor). Stir to dissolve cornstarch. Pour over vegetables and cook while stirring until sauce is thickened. Add chicken and heat through. Sprinkle with sesame seeds. Serve over rice.

Amish Baked Oatmeal

aka: oatmeal cookies for breakfast

1/3 cup melted butter
2 large eggs
3/4 cup brown or granulated sugar
1 1/2 tsp baking powder
2 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 cup milk
3 cups rolled or quick oats
1/3 cup dried cranberries or other dried fruit (optional)
1/2 cup chopped walnuts or other nutes (optional)

Combine all ingredients and stir well. Spread in a greased 9x13 or smaller pan. Bake at 350 degrees for 35-45 minutes. Serve with milk. Serves 8

Terrie's Monster Cookies

6 eggs
1/2 lb margarine or butter
2 1/4 c. brown sugar
2 c. sugar
1 tsp vanilla
3 c peanut butter
9 c oatmeal
4 tsp baking soda
1/2 lb M&Ms
6 oz (1 cup) chocolate chips
1 c nuts (optional)

Cream eggs, margarine, sugars, vanilla & peanut butter. Add baking soda & flour. Mix well. Add remaining ingredients & still. Bake 10 minutes 350 degrees. Dough freezes well. Makes a ton! I often half the recipe.

Pumpkin Pecan Pie

If you like pumpkin and pecan pie, this is a delicious combination of the two.

Pumpkin Layer:
1 unbaked 9-in pie shell
1 c pumpkin
1/3 c sugar
1 egg
1 tsp pumpkin pie spice

Pecan Layer:
2/3 c light corn syrup
1/2 c sugar
2 eggs
3 T butter or margarine, melted
1/2 tsp vanilla extract
1 c pecan halves

For Pumpkin Layer:
Combine pumpkin, sugar, egg, and pumpkin pie spice in medium bowl. Spread over bottom of pie shell.

For Pecan Layer:
Combine corn syrup, sugar, eggs, butter, and vanilla in same bowl; stir in nuts. Spoon over pumpkin layer.

Bake in preheated 350 degree oven for 50 min or until knife inserted in center comes out clean. Cool on wire rack. Makes 8 servings.

Pumpkin Corn Muffins

If you like cornbread, you must try this. The pumpkin makes the cornbread moist and delicious. My family loves these served with honey.

1 1/4 c flour
1 c yellow corn meal
1/3 c granulated sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 c pumpkin
1/3 c milk
1/4 c vegetable oil

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk, and oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into 12 greased or paper-lined muffin cups.

Bake in preheated 375 degree oven for 25-30 min or until wooden pick inserted in center comes out clean. Serve warm. Makes 12 muffins.

Strawberry Rhubarb Pie

This is a delicious summer-time recipe that I've had on the side of my fridge for, well, at least two and a half years. It's a wonderful treat for a summer day.

1c + 2tsp sugar (divided)
1/3 c flour
1/4 tsp salt
1/4 tsp cinnamon
2 1/2 c sliced rhubarb
2 1/2 c whole strawberries halved or quartered if large
2 tsp fresh lemon juice
1 tsp vanilla
2 T unsalted butter cut into small pieces
1 T milk

Whisk 1c sugar, flour, salt, and cinnamon in bowl. Add rhubarb, strawberries, lemon juice, and vanilla. Toss. Set aside for 10 min. Preheat over to 425 degrees. Put oven rack in lower 1/3 of oven. Place mixture into a bottom pie crust. Distribute butter over fruit. Cover with a top crust. Seal edges. Brush top crust with milk and sprinkle with remaining 2 tsp sugar. Bake for 30 min. Reduce over to 350 degrees and bake another 25-30 min.

Omelets in a bag

This is a great recipe for large group breakfasts. It's loads of fun.

Allow each person to put 2 eggs & their chosen omelet ingredients in a pint size ziploc baggie. Regular sized sandwich bags work fine, but you end up with a nicer looking omelet if you use a heavy duty freezer bag. Squeeze the air out & seal the bag. Squish by hand until mixed up. Toss into a pot of boiling water and boil 13-15 minutes, depending on how many ingredients were added. You can boil several baggies at a time.

Ingredients:
Eggs of course
cheese
ham
bacon bits
ground, browned sausage
chopped tomatoes
spinach
other veggies of your choosing
salt
pepper
oregano
basil