recipe book blog

8/14/2019 Recipe Book Blog

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Appetizers and beveragesArtichoke Dip Karen H.

1 can green chilies1 (4 oz) jar pimento, diced1 (14 oz) can artichoke hearts,drained and coarsely chopped

1 cup mayonnaise1 (4oz) shredded Monterey Jack cheese1 ½ cups grated Parmesan cheese

Mix and put in quiche plate or desired dish. Bake, uncovered, at 325° for 30 minutes.Do not overbake.

Cheesy Nacho Dip Karen H. Great for a party, keep on a hot plate

or in a crock pot

1 (2 lb.) box of Velveeta1 tube/jar Kraft cheese spread1 tube/jar jalapeňo spread

1 can diced tomatoes with peppers1 can cream of mushroom soup1 small bag frozen chopped broccoli

Melt cheese. Add tomatoes, soup, and broccoli. Serve warm

BLT Bites Wendy

16-20 cherry tomatoes1 lb. bacon, cooked and crumbled½ cup chopped green onions

3 Tbsp. grated parmesan cheese2 Tbsp. snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoeson a paper towel to drain. In a small bowl, combine the remaining ingredients, mixwell. Spoon into tomatoes. Cover loosely with plastic wrap and refrigerate for severalhours.

Raspberry Fizzy Wendy2 – 2 liter bottles of 7-up2 cans raspberry lemonade frozen concentrate1 12 oz. package frozen raspberries

Combine ingredients in punch bowl, serve immediately

Cucumber Sandwiches Arlington Ward Classic

1 lb. Loaf Pepperidge Farm bread1 (8oz) package cream cheese1 tsp. Lemon juiceButter½ medium onion, finely grated

Sour CreamMayonnaiseLawry’s seasoning salt2 European Cucumbers

Cut bread in rounds just a little larger than cucumber slices. Spread rounds with butterand cover with damp paper towel. Wash and peel cucumbers and score down sideswith fork. Slice cucumbers1/4 of an inch. Keep on ice until ready to serve, place

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cucumber on bread rounds. Add small dollop of mayonnaise mixed with sour creamand sprinkle lightly with seasoning salt.

Hummus Mom

¼ cup sesame seeds

or ½ cup tahini (sesame

paste)

1/3 cup chopped onion

4 cloves of garlic2 tsp. ground cumin

15 oz can chick peas,

drained (reserve ¼ cup)

2 Tbsp. lemon juice

2 tsp.olive oil

¼ - ½ tsp. hot sauce¼ tsp. salt

6 whole pita pockets

Toast sesame seeds in skillet over med. Heat until golden brown about 1-2 minutes. Grind seeds

in blender/food processor until finely chopped. Add remaining ingredients (except pita pockets).

Blend until smooth, adding reserved liquid as needed to get desired consistency. Split pita

pockets in half and cut into triangles. Serve as dippers for the Hummus.

White Hot Chocolate Wendy (very rich, alter it to your

personal taste)3 cups milk

2/3 c. white baking chips3 inches stick cinnamon1/8 tsp. ground nutmeg

1 tsp. vanilla

¼ tsp. almond extractground cinnamon optional

Combine ¼ cup milk, baking pieces, stick cinnamon, and nutmeg in a saucepan. Stirover low heat until melted. Add remaining milk. Cook and stir till heated through.Remove from heat, and remove stick cinnamon. Stir in vanilla and almond extract. Ifdesired, sprinkle each serving with cinnamon. Makes five 6 oz servings.

Fried Green Tomatoes Mom: Boone Hall Plantation, Charleston,

SC5-8 large green tomatoes

1 cup Italian breadcrumbs1 cup grated parmesan cheese

½ cup all purpose flour

¼ cup yellow cornmeal

garlic salt, black pepper,

cayenne pepper to tasteEgg wash: 3 eggs,

¼ cup milk

Dash of salt

Sour Cream Dill Sauce1 cup sour cream

1 ½ Tbsp. dried or fresh dill

garlic salt and pepper to taste

½ cup mayonnaise

juice of ½ a lemon

Slice tomatoes fairly thin. Combine bread crumbs, cheese, flour, cornmeal and spices in a big bowl. Make egg wash in another bowl. Put flour in yet another bowl. Dip each tomato slice in

first, flour then egg, then breadcrumbs. Fry in oil with a temp of 350 degrees until golden brown,

about 2-4 minutes, turning to evenly brown drain on paper towels

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Cinnamon Twists Karen’s shorter variation of the cinnamon

rolls1 ½ cups warm water2 Tbsp. sugar1 tsp. salt1 Tbsp. rapid rise yeast

1 egg4 cups flour (1 bread, 3 all purpose)1 stick butter melted(for dipping dough)

In mixer, add warm water, sugar, salt and butter. (or oil) and mix. Add thefollowing ingredients and mix between each addition: 1 cup bread flour, egg,then yeast. Add the all-purpose flour one cup at a time, mixing between each.Stop adding the flour when the dough is pulling away from the sides but is stillslightly sticky. (If you are using a metal bowl, you may use less flour) Coverand let rise for 10 minutes. Prepare surface with flour as dough is a bit sticky.Roll into a rectangle, to the size of your jelly roll pan and cut horizontally into 12-15 strips. Dip each strip into melted butter, front and back. Twist dipped stick ofdough and place on pan. Sprinkle with cinnamon and sugar. Allow to rise untildouble. Bake at 400 for 10 minutes. Frost when still warm. (use same frosting ascinnamon rolls)

Pumpkin Pancakes Karen

Harrison tradition for Thanksgiving Day breakfast1 ½ cups Bisquick orAunt Jemima pancake mix2 eggs1 ½ cups milk2 Tbsp. melted shortening

¼ cup sugar½ cup canned pumpkin1 tsp. pumpkin pie spice(or ¾ tsp. cinnamonand ½ tsp. nutmeg)

Combine mix, eggs, milk, shortening, and sugar in bowl. Fold in pumpkin andspices. Cook pancakes.

Chicken Vegetable Quiche Wendy

Good for breakfast1 cup cooked, cutchicken, bacon, or sausage1 cup chopped zucchini1 cup chopped tomato½ cup chopped onion

1/3 cup grated parmesan

1 cup milk½ cup Bisquick orpancake mix2 eggs1 tsp. garlic salt

¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese.Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blenderon high, or one minute with wire whisk, or hand beat until smooth. Pour evenlyover chicken mixture. Bake about 35 minutes or until knife inserted in centercomes out clean let stand 5 minutes before cutting. 8 servings.

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Ricotta Cheese Pancakes Wendy

Good source of Protein, calcium, and vitamin C1 cup part skimRicotta cheese1 large egg2 Tbsp. sugar

1 tsp vanilla6 Tbsp. flour1 Tbsp. orange marmalade

or apricot jam½ Tbsp unsalted butterQuick blueberry sauce:1 pint (about 2 cups)

fresh blueberries or8 oz frozen unsweetened1/3 cup sugar, (or to taste)

Mix ricotta cheese, egg, sugar, and vanilla extract in a bowl until smooth. Addflour and marmalade and mix till blended. Melt the butter in a large non-stickpan over med-high heat. Add one heaping soupspoon full of the pancake batterfor each pancake and flatten slightly with the back of the spoon. Do not crowdthe pancakes on the pan. Cook for 1 ½ -2 minutes, or until bottoms are goldenbrown. Carefully flip (may need to use extra utensil) and continue to cook otherside 1 ½ -2 minutes longer. For sauce: Combine blueberries and sugar insaucepan and bring to a boil. Stir continually, over high heat. Continue to cookuntil the syrup has thickened. Serve warm over pancakes. Refrigerate up to 3days.

Refrigerator Rolls Karen

½ c. margarine½ c. sugar2 tsp. salt1 ¼ c. hot water

3 eggs2 Tbsp. yeast4-5 c. flour

Cream margarine and sugar; add salt, water, eggs, and 1 cup flour. Beat. Addyeast. Add remaining flour to make a soft dough. Cover and let rise untildouble. (about an hour) Place in fridge. 3 hours before baking, roll and shape asdesired. Cover and let rise. Bake at 400 for 6-8 minutes.

Dad’s Pizza Dough Dad (recipe for one crust)

1 c. warm water2 tsp. sugar2 Tbsp. olive oil

½ bag of yeast (1 1/8 tsp.)1 tsp. salt3 c. flour

Combine water, sugar, oil and yeast in mixer. Let sit until yeast proofs (bubbles).Add salt and then the flour slowly while mixing. Mix/knead for 8-10 minutes.Let rise for an hour. Roll out and top with favorite toppings. Place in hot oven(500+) for about 12 minutes.

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German Pancakes Karen

1 cup flour1 cup milk

5 or 6 eggs1 stick butter

Melt butter in 9x13 pan. Mix flour, milk, and eggs together. Pour into pan overmelted butter, and bake at 400 for 20 minutes. Top with syrup or powderedsugar.

No Knead, Dutch Oven Bread

1/4 tsp active dry yeast1 1/2 cups warm water3 cups all-purpose flour, plus more fordusting.

You may use white, whole wheat or acombination of the two.1 1/2 tsp saltCornmeal or wheat bran for dusting

1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until

blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Letthe dough rest at least 8 hours, preferably 12 to 18, at warm room temperature,about 70 degrees.

2. The dough is ready when its surface is dotted with bubbles. Lightly flour a worksurface and place dough on it. Sprinkle it with a little more flour and fold it overon itself once or twice. Cover loosely with plastic wrap and let it rest for about 15minutes.

3. Using just enough flour to keep the dough from sticking to the work surface or toyour fingers, gently shape it into a ball. Generously coat a clean dish towel withflour, wheat bran or cornmeal. Put the seam side of the dough down on the toweland dust with more flour, bran or cornmeal. Cover with another towel and let

rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in sizeand will not readily spring back when poked with a finger.

4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6-to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven asit heats. When the dough is ready, carefully remove the pot from the oven andlift off the lid. Slide your hand under the towel and turn the dough over into thepot, seam side up. The dough will lose its shape a bit in the process, but that’sOK. Give the pan a firm shake or two to help distribute the dough evenly, butdon’t worry if it’s not perfect; it will straighten out as it bakes.

5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20minutes, until the loaf is beautifully browned. Remove the bread from the Dutch

oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1/2-pound loaf.

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Cheddar Bay Biscuits

2 cups Bisquick

2/3 cup milk

1 cup sharp cheddar cheese,

shredded

¼ cup of butter

¼ tsp. garlic powder

Parsley flakes

Combine Bisquick, milk and cheese and beat with wooden spoon for 30 seconds.Spoon dropfuls of dough onto a lightly greased cookie sheet (makes 12 biscuits).Bake at 450 for 8-10 minutes. Combine butter and garlic powder and brush overhot biscuits. Sprinkle with parsley.

Buttermilk Syrup

1 stick real butter

1 cup white sugar½ cup buttermilk1 Tbsp. light Karo syrup

½ tsp. baking soda

½ tsp. vanillacinnamon, optional

Combine butter, sugar, buttermilk and Karo syrup in a large saucepan and stir over

medium heat until bubbling evenly. Let cook for 2-3 minutes. Remove from the heat and

add the baking soda and vanilla (and cinnamon if you like). Stir until blended. The baking soda will fizz. Serve warm with waffles or pancakes. Saves in fridge for up to

two weeks. Also great if served with fresh fruit on top.

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Pasta Salad Karen overnight prep.

½ cup Italian dressing2 cups cherry tomato halves1 cup sliced cucumber1 cup sliced mushrooms¼ lb. Salami or pepperoni,cut into strips

¾ cup sour cream¼ cup grated parmesan orromano cheese¼ cup sliced green pepper2 cups wide egg noodles(or 4 cups if more salad needed)

Pour dressing over tomatoes, cucumbers, mushrooms, and pepperoni andmarinate overnight. Combine sour cream, cheese and onions; Pour overnoodles. May combine or leave separately (putting noodles on plate, thenmarinade over top)

Frog Eye Salad Suzanne Clegg (Matt’s cousin) overnight prep, makes lots!

1 cup sugar2 Tbsp. Flour½ tsp. Salt

1 ¾ cups pineapple juice2 eggs, beaten1 Tbsp. Lemon juice3 quarts of water1 (16oz) package of acinide pepe (small round pasta)

3 (11oz) cans mandarinoranges, drained2 (20oz) cans pineapple

chunks, drained1 (20oz) can crushedpineapple, drainedFresh strawberries (opt.)1 (9oz) carton Cool whip

Combine sugar, flour, and salt in a pan. Gradually stir in pineapple juice andeggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Coolmixture to room temp. Bring water and oil to a boil. Add acini de pepe. Cook at

rolling boil until the pasta is done. Drain pasta, rinse with water, drain and coolto room temp. Combine egg mixture and acini de pepe. Mix lightly but well.Refrigerate overnight in airtight container. Add remaining ingredients. Mixagain. Chill. Makes 25 servings.

Summer Corn Salad Wendy and Mom

1 package frozen shoepegor white corn, cooked1 package frozen peas,cooked

1 red pepper, chopped1 green pepper, chopped1 (6oz) can olives

1 red onion chopped1 Tbsp. cilantro, minced4 Tbsp. oil2 Tbsp. vinegar

½ tsp. CuminSugar, salt, and pepper totaste

Toss to mix.

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Greek Penne Pasta Salad Karen

12 oz. penne pasta5 tsp. Olive oil4 Tbsp. Pine nutstoasted slightly

5 cloves of garlic10oz. Package frozenpacked spinach, thawedand well drained

8 oz. Chopped plum tomatoes(about 4 large)½ cup tofu, cut into smallsquares and drained

4 oz. Feta cheese, cut intosmall squares½ tsp. Salt1/8 tsp ground black pepper

Cook pasta according to directions; drain and set aside. Spray an unheated largeskillet with non-stick spray. Add 3 tsp. Of the oil. Heat over medium. Add pinenuts and garlic. Soak and stir about 5 minutes. Stir in spinach and tomatoes.Cook three minutes until heated through. Meanwhile, mix feta and tofutogether. Put half pasta in serving bowl, drizzle with 1 tsp. Of oil and toss. Addremainder of pasta and 1 tsp. Oil and toss again to cover. Add to pasta-spinach

mix and toss. Add cheese, tofu mix, salt and pepper. Toss and serve. 5-6servings.

Curried Couscous Wendy

1 ½ cup couscous1 Tbsp. unsalted butter1 ½ cups boiling water¼ cup plain yogurt¼ cup olive oil1 tsp. white wine vinegar

1 tsp. curry powder1 tsp. ground turmeric1 ½ tsp. salt

1 tsp. pepper½ cup grated carrots½ cup minced freshflat leaf parsley½ cup dried cranberries¼ cup blanched sliced almonds

2 green onions, thinly sliced(white and green parts)¼ cup small-diced red onions

Place couscous in medium bowl. Melt butter in boiling water and pour overcouscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff witha fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt andpepper. Pour over fluffed couscous and mix well with a fork. Add carrots,parsley, cranberries, almonds, scallions, and red onions; mix well and taste forseasoning. Serve at room temperature.

Winter tomato Soup Grandma Worthington

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1 (16oz) can whole tomatoes½ cup chopped onion½ cup chopped celery (with leaves)4 Tbsp. butter½ tsp. dried basil½ tsp. dried oregano2 Tbsp. tomato paste

1 Tbsp. brown sugar3 Tbsp. flour2 cups beef broth1 tsp. salt1 cup milkpepper to taste

In a saucepan over medium heat, combine tomatoes, onions, celery, two Tbsp.butter, basil, oregano, tomato paste, and sugar. Simmer uncovered until celery istender. Puree in blender 2 cups at a time.

Over low heat, melt remaining 2 Tbsp. butter in a large pot. Stir in flour, andbeat rapidly with a whisk. Add broth and stir until smooth. Continue heatinguntil broth thickens. Stir in milk; add the tomato puree and pepper to taste.Heat through and serve in hot bowls or mugs.

Bookclub chicken salad Wendy

6-8 Chicken breastscut or shredded bites8 oz. slivered almonds4 Tbsp. sugar2 bags European blendsalad mix1 head iceberg lettuce1 lb. Bacon, cooked, crumbled1 cup craisins

1 cup shredded mozzarellaDressing :½ red medium red onion2 cups sugar4 tsp. dry mustard1 tsp. salt1 cup red wine vinegar2 cups vegetable oil

Cook chicken breasts for 35 minutes at 350. Cool and cut into small pieces. In a small

skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coatedand sugar has dissolved. For dressing, finely chop red onion in food processor. Add

sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken,

lettuce, bacon, craisins, and cheese together in large salad bowl. Add dressing and toss tocoat. Sprinkle sugared almonds on top and serve.

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Main Dish

Sour Cream Enchiladas Karen

16-18 soft flour tortillas2 cans cream of chicken soup2 cups green onions

1 ½ lbs. Grated cheese

2 cups sour cream1 small can diced green chilies4 cooked chicken breasts diced

Combine soup and sour cream in one bowl. Combine chicken, onions, and greenchilies in another bowl. Put about 1 Tbsp. soup mixture in each tortilla, alongwith some chicken mixture and cheese. Roll and put in greased baking dish.Pour topping (soup and cream) on top along with onions, chilies, and cheese.Bake at 275° for 30 minutes.

Russian Chicken Karen

6-10 Chicken breasts halved

1 bottle Russian dressing1 package onion soup mix

1 jar apricot jam OR

1 can whole cranberry sauce

Place chicken in 9x13 dish and cover with remaining ingredients. Bake,uncovered, at 350° for about 45 minutes to and hour.

Hawaiian Haystacks This mixture of ingredients may sound funny, but it is

SO good!

1 can cream of chicken soup1 cup sour cream1 cup vegetable or chicken broth

1 tsp. garlic salt

1 tsp. pepperCooked, cubed or shredded chicken

Toppings:Pineapple chunksTomatoesCoconutCheeseGreen onion

RaisinsGreen and red peppersPeanuts, cashews or almondsSunflower seedsolives

Combine sauce ingredients and chicken in saucepan and heat through. Servelike a salad bar over white rice. People can pile their plates as they wish.

Artichoke Chicken Wendy8 Boneless, skinlesschicken breasts3 cups choppedartichokes, drained

3 cups grated parmesan3 cups mayonnaise3 cans green chilies

Preheat oven to 350. Mix ingredients (other than chicken) together. Arrange thechicken in a 9x13 pan. Spread mixture over chicken. Bake for about 40 minutes.

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Company Casserole Karen perfect pair: breadsticks, green salad

1 (8oz.) Package of noodles1 lb. Ground beef3 cans tomato sauce OR

1 jar of spaghetti sauce1 cup cottage cheese

1 (8oz.) Cream cheese¼ cup sour cream1/3 cup green onions2 Tbsp. butter1 Tbsp. green pepper

Boil noodles in salted water for 10 minutes. Brown beef. Stir in sauce. Remove from

heat. Combine cottage cheese, cream cheese, sour cream, onions, and green pepper.Spread half the noodles in buttered 9x13 dish. Cover with cheese and top with remaining

noodles. Put meat mixture on top. Bake at 350° 20-25 minutes.

Chicken Vegetable Quiche Wendy

Good for breakfast1 cup cooked, cutchicken, bacon, or sausage1 cup chopped zucchini1 cup chopped tomato

½ cup chopped onion1/3 cup grated parmesan

1 cup milk½ cup Bisquick orpancake mix2 eggs

1 tsp. garlic salt¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese.Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blenderon high, or one minute with wire whisk, or hand beat until smooth. Pour evenlyover chicken mixture. Bake about 35 minutes or until knife inserted in centercomes out clean let stand 5 minutes before cutting. 8 servings

Crispie Chicken Wendy perfect pair: wild rice , double stuffed potatoes

3-4 boneless, skinlessChicken breasts1 envelope dry ranch dressing mix

1 cup mayonnaise1-2 cups crushed RiceKrispies

Preheat oven to 350. Pat chicken dry and brush with mayonnaise. Mixpowdered dressing mix and Rice Krispies together. Roll coated chicken inKrispie mixture and place on a cookie sheet that has been covered with tin foil(essential) and sprayed with cooking spray. Bake for 1 to 1 ½ hours.

Company Chicken Karen

Boneless, skinless chickenBreasts (one per person)1 slice bacon per piece (opt.)1 small jar dried beef1 can cream of mushroom soup2 cups sour cream

1 - 4 oz can sliced mushrooms1 cup cheddar cheese½ tsp. paprika1 Tbsp. cornstarch

Grease 9x13 pan. Line dried beef on bottom. Wrap chicken with bacon and putin pan. Mix mushroom soup and sour cream. Blend with one cornstarch. Pour

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over chicken. Sprinkle with mushrooms. Add cheese and paprika. Bake 1 ½hours at 325. Serve over rice.

Cashew Chicken Michelle W. perfect pair: sesame asparagus

2 cups cut chicken1 cup whole cashews2 cloves garlic1 onion

4 Tbsp. oyster sauce(Lee Kum Kee brand)2-3 green onions

4 tsp. sugar1 bouillon cube +2/3 cup waterA few shakes of red

Pepper flakes

Put oil in frying pan. Cook garlic and brown. Add chicken and cook. Addwater and other ingredients except green onions and cashews. Cook until onionis medium done. Add green onions and cashews, serve over rice.

Honey-Mustard Chicken Karen

6-8 chicken breasts

½ stick butter ormargarine, melted½ cup honey

½ cup yellow mustard1 tsp. curry powder1 tsp. salt

Mix and spoon over chicken. Cook, uncovered about 1 hour at 350.

Butter Chicken Karen perfect pair: cucmber salad, naan/rolls

1 28 oz. can dicedtomatoes¼ tsp. powdered ginger

2 cloves garlic3-4 jalapeno peppers1 stick butter1 pint cream (larger carton)¼ tsp. cardamom

1 ¼ tsp. salt½ tsp. black pepper1 tsp. Kasoori Methi

Tandoori Chicken:About 5 boneless skinlessChicken breasts cut intoBite size pieces.About 1/3 cup tandoori paste

1 Tbsp. cornstarch

Marinate chicken pieces in about ¼ of a jar of tandoori paste and a bit of waterfor a few hours or over night. Place chicken on foil in one layer, bake for 20minutes at 400, turning once.Put partially drained tomatoes in a blender along with peppers. Blend until

smooth. Melt butter in a deep pan over low heat. Add the ginger and garlic andcontinue heating. Add tomato mixture, cornstarch, cream, cardamom, salt,pepper, and Kasoori Methi. Bring to a boil, then lower heat and cook for 20 min.Add the tandoori chicken and cook for and additional 10 min. Serve over rice.

Chicken Taco Casserole Wendy perfect pair: cornbread, corn

1 cup chopped onions2 Tbsp. oil2 Tbsp. Taco seasoning

1 ¾ tsp. chili powder1 tsp. salt¼ tsp. pepper

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3 cans cream ofmushroom soup1 ½ cup sour cream3 cups cooked chicken

6-8 tortillas1 cup Monterey Jack cheese

Saute onion in oil. Add seasoning, soup, and sour cream. Heat and stir untilsmooth and warm. Add chicken. Cover. Butter tortillas and grease casseroledish. Rip up tortillas and layer on bottom of pan the mixture, tortillas, mixture,

cheese. Bake at 350 for 20 minutes.

Chicken Divan Karen (chicken-broccoli casserole)4 chicken breasts, cooked

and cut into small pieces

2 bunches broccoli, steamed1 can cream of mushroom soup

¾ cup mayonnaise

1 tsp. lemon juice

1 tsp. curryGrated cheddar cheese

Put cooked broccoli in bottom of baking dish. Layer chicken on top of broccoli.Combine last 3 ingredients and spread over meat. Grate cheddar cheese on top. Bake at

350 for 20 minutes.

Chicken in Lemon and Cream on Pasta Wendy perfect pair:

breadsticks

6 small boneless, skinlesschicken breasts, poundedSalt/pepper to taste¾ cup butter, divided2 tsp. grated lemon zest

3 Tbsp. lemon juice1 cup heavy creamGrated fresh ParmesanSpinach pasta

After pounding, salt and pepper the chicken. Saute 5-8 minutes in about ¼ cupof butter, turning once. Remove from heat. Combine zest and juice in smallsauce pan. Cook one minute, stirring constantly. Season with salt and pepper.Add cream slowly and stir. Remove from heat. Prepare pasta and spread it in a9x13 pan. Lay Chicken on top. For extra flavor , add a pat of butter to each pieceof chicken if desired. Pour sauce over the chicken and sprinkle Parmesan cheese.Place under broiler to melt cheese.

Beef and Parmesan Pasta Wendy

1 lb. Ground beef1 14 oz can beef broth1 14.5 can Italian stylediced tomatoes2 cups uncooked farfallebow tie) pasta

2 cups zucchini, cut ¼ inchthick(about 1 medium)¾ cup grated parmesancheese, divided (I sprinkle shreddedover top to serve)

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In a large skillet, brown meat over medium-high heat. Break up into ¾ inchpieces. Remove beef with slotted spoon to a bowl. Pour off the drippings.Return the skillet to the heat and add broth, tomatoes, and pasta. Stir to coat allthe pasta. Bring to a boil and reduce to medium heat. Cook uncovered, for 15minutes stirring frequently. Add zucchini and continue cooking for andadditional 5 minutes or until pasta is tender. Return beef to skillet and stir in ½cup of cheese. Heat through. Sprinkle remaining cheese over each serving.

Ritz Chicken Karen

4 cooked, cutchicken breasts6 oz wide egg noodlescooked according to box

½ lb. velveeta4 Tbsp. butter1 cup milk32 ritz crackers (1 pack)

Place cooked noodles and chicken in 9x13 pan. Preheat oven to 350. Combinecheese, 2 Tbsp. butter, and milk and melt together in microwave, stirring everyso often. Pour over noodles and chicken. Crumble the crackers and mix with the

other 2 Tbsp. of melted butter. Spread over top and cover with foil. Bake 20 min.Remove foil, and bake 10 more minutes.

Baked Southwest Sandwiches Wendy

1 4.25 oz can choppedripe olives½ tsp. chili powder½ tsp. ground cumin¼ tsp. salt½ cup mayonnaise

1/3 cup sour cream1/3 cup choppedgreen onions

8 slices Italian bread¾ -1 lb thinly slicedham or turkey2 medium tomatoes2 ripe avocados, pittedpeeled and sliced

¾ cup shredded cheddar¾ cup shredded Monterey Jack cheese

In a bowl, combine olives, chili powder, cumin and salt; set aside twotablespoons. Add the mayo, sour cream and onions to the remaining olivemixture. Place bread on ungreased baking sheet; spread 1 Tbsp. mayonnaise oneach slice. Top with ham and tomatoes. Spread with another Tbsp. ofmayonnaise mix. Top with avocados and cheeses. Sprinkle with reserved olivemixture. Bake at 350 for 15 minutes or until heated through. 8 servings

Salami Pita Sandwiches Mom

1 12 oz. salami, cutinto chunks2-3 large tomatoes chopped2 cucumbers chopped1 large onion chopped2-3 stalks celery chopped1 can chick peas, drained

1 15 oz. can sliced blackolives, drained1 large green pepperchopped1 large avocado chopped1 cup slivered almonds1 8 oz bottle Italian dressing

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Pour Italian dressing over all ingredients and marinate a few hours in fridge.Pour off excess dressing and spoon mixture into pita bread.

Sausage Casserole Mom

1 lb. sausage, fried and drained1 cup uncooked rice1 stalk celery

3 cups boiling water

2 packages Liptonchicken noodle soupcooked 7 minutes

slivered almonds

After cooking the soup, add to the first three ingredients. Put in 9x13 pan. Cookfor 1 hour at 350. Stir in slivered almonds before serving (if desired).

Bolognese Bread Pizza Wendy and Dad

1 long loaf,20-24 in/4 in, Italian bread1 Tbsp. olive oil2 slices bacon/pancetta

2 lbs ground beef2 cloves chopped garlic2 med. Yellow onions chopped1 small carrot chopped

1 Tbsp Worcestershire sauce1 tsp allspice1 cup beef stalk1 14oz can crushed tomatoes

handful flat leaf parsley, chopped1 lb. mozzarella shredded4 handfuls Parmesan grated1 cup fresh basil, 20 leaves, shredded

Heat oven to 450. Cut bread in half. Then split sandwich like. Line the fourpieces on pan. Hollow out some of the insides of the bread. Lightly crisp breadin the oven, 5-8 minutes. Remove bread, and switch broiler on. Heat a non-stickskillet over med-high heat. Add oil. Add bacon and cook a minute or so, addthe meat and break up in even layer. Let meat sit without stirring 1-2 minutes.

Break into bits and brown well. Add garlic, onions, carrots and season with saltand pepper, Worcestershire sauce and allspice. Cook 10 minutes, stirringfrequently. Add beef stalk and stir. Add tomatoes and parsley, heat through, 1-2minutes. Fill breads with meat mixture and top with mozzarella and parmesan.Broil until cheese melts. Top with basil and serve with a fork and knife.

Italian Crock Pot Chicken Michelle

4-6 chicken breasts1 10 ¾ can cream of chicken soup

1 8 oz cream cheese, softened

1 pack dry Italianseasoning dressing mix

Italian seasoning to taste

Combine soup, cream cheese and dressing mix. Pour over chicken in the crockpot and cook on low for 6 hrs. Serve over noodles or rice.

Mimi’s Stew Karen

1 lb. Stew meat, cut in bite size pieces

1-2 carrots, sliced

3-4 potatoes, but in bite size pieces

1 can cream of mushroom soup

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Mix together and place in covered casserole dish. Bake at 250 for 4-5 hours. Check once

an hour and stir. Salt and Pepper to taste.

The Mighty Mo Mom – Hot Shoppes

For Each Serving:1 sesame seed hamburger roll, uncut1 Tbsp. margarine2 oz. ground beef per pattie

1 Tbsp. shredded lettuce

1 slice American cheese4 tsp. Mighty Mo sauce2 dill pickle slicesSalt and pepper to taste

Mighty Mo Sauce¼ cup catsup1/8 cup chili sauce¾ tsp. steak sauce¼ tsp. Worcestershire sauce

1 drop Tabasco sauce¼ cup sweet pickle relish½ +1/8 cup mayonaise

Cut bun in three slices. Spread bottom, top and one side of center bun with margarine.Grill bun until lightly browned and heated through. Shape burgers into thin, four inchpatties. Grill patties, flip and top patties with the cheese. Place toppings in this order:

bottom bun, sauce, lettuce, burger, middle bun, sauce, cheeseburger, dill pickles,top bun

Chicken Fried Rice Mom

1 cup diced cooked chicken1 Tbsp. soy sauce1 cup uncooked long grain rice1/3 cup oil2 ½ cups chicken broth½ cup coarsely chopped onion

¼ cup finely chopped green pepper¼ cup finely sliced celery2 slightly beaten eggs1 cup finely shredded lettuce orcabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cook rice inhot oil in skillet on medium, till golden brown. Stir frequently and watch. Reduce heat,add chicken mixture and broth. Simmer, covered, 20-25 minutes. Stir in onion, greenpepper, and celery. Cook uncovered, over medium, till liquid is absorbed. Push ricemixture to sides of skillet. Add eggs, cook till almost set and blend into rice. Stir inlettuce or cabbage, serve with soy sauce. Serves six.

Spicy Penne Michelle

¼ Olive oil6 cloves garlicSeveral shakes of:Red pepper flakes

OreganoBasil

28 oz can crushed tomatoes3 Tbsp. parmesan cheese½ tsp. salt½ tsp. pepper

Penne pasta

Heat oil in pan over medium, not too hot or garlic will become bitter. Add garlic,spices and sauté until garlic is tender. Add tomatoes and simmer for about 10minutes, or until some of the tomato liquid has evaporated. Add the cheese, saltand pepper, then serve over penne pasta (or any other kind you like). Twovariations of this recipe:

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Grilled Chicken Parmesan Variation:Filet 4 chicken breasts in half so they are thin. Coat in olive oil, salt and pepperthen grill them. Put in casserole dish and cover with the sauce. Smother inMozzarella and put under broiler until cheese is slightly browned. Serve withpasta.

Chicken with Blush Sauce Variation:Sprinkle 8-10 chicken tenders with garlic salt and black pepper. Then pan fry

them in olive oil and lower the heat if needed so that the garlic won’t burn.Make the basic sauce recipe from above, but add the chicken back after thetomatoes. At the end, lower the heat and ad ½ cup of cream and stir.

Okinawa Stir-fry Matt

½ small head of cabbage1 can of Spam4 eggs3 Tbsp. sugar

3 Tbsp. soy sauce1 small onion (or however much youwant)Hot rice

Chop/shred cabbage , onion and Spam. Saute over medium heat until tender.Meanwhile scramble eggs then add the sugar, and soy sauce. Pour egg mixturein and stir until egg has cooked. Serve over rice.

The Teen Twist Mom- Hot Shoppes

For each serving:One sandwich roll, cut in halfMargarine1 slice American cheese

A few thin slices of ham2 slices of tomatoshredded lettuce1 Tbsp. tartar sauce

Spread both side of roll with margarine. Place cheese on bottom half then, place

desired amount of ham to cover cheese. Place sandwich on grill, ham side down. Placetop bun on grill as well. Remove when ham is hot, top with tomatoes and shreddedlettuce. Spread sauce on top half and cut sandwich diagonally.

Bruschette Chicken (otherwise known as exploding chicken!)

½ cup flour2 eggs, lightly beaten4 chicken breasts¼ cup grated Parmesan cheese¼ cup dry bread crumbs

1 Tbsp. melted butter

2 large tomatoes, seeded and chopped3 Tbsp. minced fresh basil2 cloves garlic, minced1 Tbsp. Olive oil½ tsp. salt

¼ tsp. pepper

Place flour and eggs in separate bowls. Dip chicken in flour, then in the eggs and placein a greased 9x13 dish. Combine the Parmesan cheese, bread crumbs, and butter;sprinkle over chicken. Loosely cover dish with foil. Bake at 375 for 20 minutes.Uncover and bake 5-10 minutes longer or until top is browned. Meanwhile, in a bowl,combine the remaining ingredients. Spoon over chicken. Return to the oven 3-5minutes or until tomato mixture is heated through.

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1 can cream of chicken soupseasoning to taste

2 prepared pie crusts (find next tothe canned biscuits/rolls)

Put pie shell in pie pan. Mix chicken, veggies, soup and seasonings together and put inpie shell. Unroll top crust and put over mounded mixture. Pinch the edges of the shelltogether to seal. Bake at 400 for 35 to 45 minutes. (The pie crusts usually come in a boxof two and can be kept in the fridge. I also freeze them so I can have them on hand.Remember if you freeze them to take them out to thaw an hour before you make them,or put them in the fridge the night before.)

Cheese-Stuffed Beef Rol ls1 15 ½ oz can spaghetti sauce1 egg, slightly beaten¼ tsp. oregano¼ tsp. garlic powder1 15 oz container ricotta cheese

¼ cup grated Parmesan cheese1 cup shredded Mozzarella cheese1 2.8 oz container French fried onions6 thin slices deli roast beef ( ½ lb.)2 medium zucchini sliced

Preheat oven to375. Spread ½ cup sauce in 9x13 dish. In large bowl , combine egg,seasonings, ricotta and parmesan and ½ cup of mozzarella and ½ cup onions. Mix well.Spread equal amounts of cheese mixture on each beef slice and roll. Place seam-side

down in dish. Place zucchini around the sides of the dish. Pour remaining sauce overeverything and place in oven. Bake 40 min. Top beef rolls with remaining cheese andonions. Bake 3 more minutes or until cheese melts.

Yaki Soba (Mocki Soba) My version of a Japanese classic

Thin spaghetti or angel hair pasta

Yaki Soba sauce (asian market)Green cabbage

Carrots

OnionBeef or pork

Cook Pasta according to package directions. Put some oil in a pan an fry veggies untiltender. Combine pasta, sauce, and cooked meat and stir until well integrated. Serve hot

Chinese Orange Chicken2 Tbsp. cornstarch1 tsp minced ginger root1-2 cloves minced garlicseveral shakes of crushed red pepper (todesired hotness)1/4 cup chopped green onions2 Tbsp. rice wine (mirin)1/2 cup water1 - 11/2 tsp sesame oil (Taste it at 1tsp

and see if it needs more. It called for toomuch originally.)Orange Sauce(Stir and mix until heatedthrough)3 TBSP soy sauce3 TBSP water2/3 cup and 2 tsp brown sugar1/2 cup white vinegarzest and or juice of an orange (optional)

Easy Directions: Buy battered and cooked popcorn chicken. Just put desired amount on

baking sheet and cook how the package instructs. While baking only make the orangesauce (the rest of the ingredients are for the “scratch” directions. Stir ingredients until

thickened and heated through. Scratch directions: In a frying pan or wok add 1

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tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed

red pepper and green onions. Add rice wine (mirin) and stir 3 seconds. Add "Orange

Sauce" and bring to boil. In new dish stir the 1/2 cup water into 2 tablespoon cornstarch

until smooth. Add to sauce and heat until sauce is thickened. Stir in sesame oil. Stir inchicken. Serve at once.

Coconut Curry Chicken

2 Tbsp. oil1 ½ lbs. Chicken piecessalt and pepper to taste2 cups frozen green beans2 cups frozen pepper strips1 tsp. seasoning salt

1 ½ cups coconut milk½ cup chicken broth1/3 cup chunky peanut butter2 Tbsp. packed brown sugar2 Tbsp. lime juice1 Tbsp. red curry paste

In a large skillet, heat oil on medium. Salt and pepper the chicken pieces and cookthrough. Add the beans and peppers and cook 3 more minutes. In a medium bowl,whisk coconut milk, broth, peanut butter, brown sugar, lime juice, and the curry paste,pour over chicken and stir to combine. Boil and lower heat to a simmer. Simmer andcook for 10 minutes. Serve over rice.

Pineapple Curry1 can coconut milk1 Tbsp. red curry paste1-2 chicken breasts,cut into bite-size pieces

2 tsp. brown sugar2 Tbsp. fish sauce1 large can pineapple tidbits½ tsp. salt

Heat ½ the can of coconut milk over med-high heat until boiling. Add curry pastestirring constantly. Once curry paste is mixed in, add brown sugar. Add chicken andcook until almost done. Add fish sauce and pineapple with juices. Boil partiallycovered for 5-10 minutes. Add remaining coconut milk and salt. Serve over rice.

Sweet Pork For “Café Rio” like enchiladas or salad

2 ½ lbs. Pork shoulder½ tsp. cumin½ tsp. coriander½ tsp. chili powder

½ tsp. cayenne pepper½ tsp. garlic powder½ tsp. oregano¾ cup beef stock5 dashes Worcestershire sauceCheddar cheese

tortillas1 can green enchilada sauceSauce2 small cans tomato sauce

1 can El Pato tomato sauce2 cups brown sugara few shakes of:Worcestershire sauceSoy sauceGarlic salt

Cut larger fatty parts off of roast. Rub spices over roast and place in crock pot. Pourbeef stock (boullion granules and water), and Worcestershire sauce over roast then cookon low for at least 6 ½ hours. You can cook all day if needed and it will be fine. It’s done

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when it falls apart when you stir it with a fork. Remove the bone if there is one. Shredwith a fork and leave in liquid for another hour or so. For the sauce: In a large pot,combine the tomato sauce and brown sugar. Strain out the liquid from the crock potand put ice cubes in to harden fat, then remove. Pour the strained liquid in with thetomato sauce. Heat over stove and let boil for about 15 minutes to thicken. Add somemore Worcestershire sauce, soy sauce and garlic salt. Then add sauce back to the pork.For Enchiladas: put some of the pork on tortilla, green enchilada sauce and somecheese. Roll up, cover with more sauce and cheese and broil until melted.

Sandwich for 12 Mom

Bread: (or you may purchase a flat,

round loaf of bread - or use any recipe)

1/2 cup old-fashioned oats1/2 cup boiling water

2 Tbs butter or margarine

1 package (16 ounces) hot roll mix3/4 cup warm water

2 eggs beaten

1 Tbs dried minced onion

Topping:

1 egg

1 tsp garlic salt1 Tbs dried minced onion

1 Tbs sesame seeds

Spread: (I like doubling this and really

slathering it on the sandwich)

1/2 cup mayo4 tsp prepared mustard

1/2 tsp prepared horseradish

Filling:

Lettuce leaves

8 oz thinly sliced fully cooked ham8 ounces thinly sliced cooked turkey1 medium green pepper, thinly sliced

1 medium onion, thinly sliced

6 ounces thinly sliced Swiss cheese2 large tomatoes, thinly sliced

In a large bowl, combine oats, boiling water and butter; let stand for five minutes.

Meanwhile, dissolve yeast from hot roll mix in warm water. Add to the oat mixture with

eggs and onion. Add flour mixture from hot roll mix; stir well (do not knead). Spreaddough into a 10 inch circle on a well-greased pizza pan. Cover with plastic wrap coated

with nonstick cooking spray; let rise in a warm place until doubled, about 45 minutes.

Beat egg and garlic salt; brush gently over dough. Sprinkle with onion and sesameseeds. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pan;

cool on a wire rack. Split lengthwise. Combine mayonnaise, mustard and horseradish;

spread over cut sides of loaf. Layer with remaining filling ingredients. Cut into wedges.Yield 12 servings.

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Savory Chicken Vegetable Strudel

2 cups diced cooked chicken½ cup shredded carrots½ cup finely chopped broccoli1/3 cup finely chopped sweetred pepper1 cup (4oz) shredded sharpcheddar cheese½ mayonnaise

2 cloves garlic, minced½ tsp. dill weed¼ tsp. salt¼ tsp. pepper2 tubes (8 oz each) refrigeratedcrescent rolls1 egg white, beaten2 Tbsp. slivered almonds

In a bowl, combine the first 10 ingredients; mix well. Unroll crescent roll dough andplace in a greased 15x10x1 baking pan. Press seams and perforations together, forminga rectangle that will slightly hang over edges of pan. Spread filling lengthwise downcenter of dough. On each long side, cut 1 ½ inch – wide strips 1 ½ inches into the center.Starting at one end, alternate strips twisting twice and laying at an angle across filling.Seal ends. Brush dough with egg white and sprinkle with almonds. Bake at 375 for 30-35 minutes or until golden brown. Cut into slices. Serve warm. Yeild: 12

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Desserts

Peanut Butter Bars Karen

¾ cup butter or margarine1 ½ cup peanut butter1 ½ cup brown sugar

1 ½ cup white sugar2 eggs

1 ½ tsp. Baking soda1 tsp. Salt1 Tbsp. Vanilla

3 cups flour2 cups rolled oats

Mix together sugar, margarine, peanut butter, vanilla, and eggs. Add dryingredients. Pat into 10 by 15 inch jellyroll pan. Bake at 350 for 12 minutes (only12!-don’t overbake-the top will not be brown). Pour on chocolate chips whenhot. They will melt most of the way, then put in still hot oven for a minute tomelt the rest. (or you can put on your favorite chocolate frosting).

Raspberry Peach Torte Michelle W. (read recipe first, for

all the ingredients)Crust:

1 C. Bisquick ¼ C. soft butter

1 T. sugar

2 T. and 2 t. boiling water

Add water to dry, mix with fork untildough cleans the bowl

Mix 1 cup powdered sugar and 8 oz. cream cheese, spread on cooled crust.

Raspberry Glaze:

1 pkg. Frozen raspberries2/3 C. water

Simmer 3 minutes

Blend: ½ C. sugar

1/3 C. water 3 T. cornstarch

Add mix to fruit and boil for 1 minute

Arrange peaches on cream cheese layer, pour glaze over the top and chill.

Banana Cream Pudding Wendy 2 bags chessmen (pep.farm)Pecan sandies (Nabisco)or other shortbread cookiesabout 6 bananas2 cups milk

1 8oz cream cheese softened1 3.5 oz box instant French vanilla orvanilla pudding1 can sweetened condensed milk8oz cool whip

Line 9x13 pan with cookies. Slice bananas and lay over cookies. In a bowlcombine milk and pudding and mix. In another bowl cream sw. cond. Milk withcream cheese until smooth then fold in cool whip. Then combine with puddingmixture. Mix till smooth, pour over bananas. Place more cookies on top andchill 2 hours before serving.

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Chocolate-Chocolate Chip Cookies Karen

1 pkg. Devil’s foodcake mix2 eggs1 tsp. vanilla

½ cup oil1 cup semisweetchocolate chips

Mix cake mix, eggs, and vanilla together by hand. Add chocolate chips. Drop byspoon on cookie sheet. Bake at 350 10-12 minutes. Let cookies cool on cookiesheet 1-2 minutes before removing.

Heavenly Coconut Cake Wendy

2 white cake mixes1 can cream of coconut1 pint Baker’s whipping cream,

whipped cream, or cool whip2 cups flaked coconut

Mix cake and bake according to package directions. Put batter into three 8 or 9in. round cake pans that have been greased and floured and lined withparchment paper. When cakes are done, remove from oven and immediatelypoke holes in the top of each one (1/4 can per lb). Refrigerate until cool. Justbefore serving, whip Baker’s cream (baker’s cream is just pre-sweetenedwhipping cream) until stiff and fluffy. And tint with two drops of red foodcoloring. Frost and sprinkle coconut as you stack the cake. Push skewersthrough cake to hold together.

Microwave Fudge Pie Mom

1 cup sugar3 Tbsp. cocoa powder½ cup flour

1 stick butter1 tsp. vanilla2 eggs

Mix ingredients and pour into 9 in. pie plate, sprayed with non-stick spray.Place plate on inverted saucer. Microwave 8-12 minutes on heat level 6. Servehot with ice cream.

Favorite Chocolate Frosting Mom

Melt 1 stick Unsalted butter (real)12 oz semi sweet chocolate chips

Add 2/3 cup milk1 tsp vanilla

Gently mix in 1 1/4 cups powdered sugar.Chill. Take out of fridge and beat every 15 minutes for one hour

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Mel’s Chocolate Cake Karen

1 pkg. Pillsbury Plus DevilsFood Cake with Pudding mix1 pkg. instant chocolate pudding mix4 eggs

1 c. sour cream1/4 c. vegetable oil3/4 c. water1 6 oz. pkg. semi sweet chocolate chips

Mix with wooden spoon. Do not use electric beaters. Bake at 350. Test at 45 mins. Do notovercook.

Almond Cookies (Swedish Oatmeal Cookies) MichelleThese take time and only make about 2 dozen, but they are worth it!

First, make almond topping:2/3 cup sugar½ cup butter

1 Tbsp. Karo syrup (light)1 ½ tsp. almond extract2/3 cup slivered almonds

Then, make cookies:

½ cup butter2/3 cup brown sugar¾ cup flour½ tsp. baking soda

½ tsp. salt

1 ½ cup quick oats1 egg beaten1 tsp. vanilla

For the topping combine the sugar, butter and syrup in a pot and bring to a boil.Remove from heat and add the almonds and the flavoring. Set aside. For the cookiescream the butter and brown sugar. Then add the flour, soda, salt, oats, beaten egg andvanilla. Drop cookies by teaspoonful on cookie sheet. Bake at 350 for 7-8 minutes. Takepan out of oven and allow to cool a minute then pour a full tsp. of topping on cookiepressing down lightly. Cook for 4-5 minutes more. Remove, let sit a few minutes andremove cookies with spatula.

Caramel Molten Chocolate Cakes Wendy

Individual chocolate volcanoes with caramel and chocolate lava…mmmm

1 ¼ cups butter (2 ½ sticks of butter)¾ cup semisweet chocolate chips4 medium eggs

¼ cup sugar¾ cup flourcaramel topping

Preheat oven to 325 and grease about 15+ muffin cups. Combine butter and chocolatechips in a double boiler. Cook, stirring continually, until chocolate is melted. Let standto cool slightly. Combine eggs and sugar in a large bowl beat with an electric mixer on

medium about 5 minutes or until thickened. Add flour gradually, beating at low speed.Add chocolate mixture and beat until thick and glossy, about 3 minutes. Fill preparedmuffin cups 2/3 full. Bake the cakes 5 minutes. After 5 minutes, remove cakes andspoon about 2 teaspoons caramel sauce on each cake. Bake 8 more minutes. Invert

cakes on plates to serve.

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Chocolate Coconut Pie Wendy (FAST prep, but needs to

chill 4 hours)2 squares semi-sweet bakingchocolate (1 ounce each)

¾ cup flaked coconut8 oz whipped toppingprepared graham cracker crust

1 ½ cups cold milk1 package vanilla or coconut pudding

mix (if you want you can add ½ tsp.coconut extract to vanilla pudding)

Microwave chocolate squares in microwave for one minute. Stir until melted. Add ¼cup coconut and 1 cup of whipped topping. Stir until well blended and spread ontobottom of crust. Put in fridge for next step. Pour milk into medium bowl and addpudding mix. Beat with wire wisk about two minutes or until thickened. Pour intocrust and top with remaining cool whip and coconut. (Coconut on the top may betoasted to add a little color). Refrigerate at least 4 hours.

Easy King Cake (a traditional cake eaten during Mardi Gras in

February)8 oz. cream cheese½ cup powdered sugar¼ tsp. vanilladash of salt2 crescent roll tubes

cinnamon sugargreen, purple, and gold sugar sprinklespowdered sugar icing (powderedsugar + milk)

Using a large square (if possible) cookie sheet unroll crescent roll triangles. Place in acircle pattern like a sun. (bases of the triangles overlapping in a circle shape). Mix thefirst 4 ingredients and spread on the rolls. Fold triangle tips over the filling. Bake in the

oven according to crescent roll package directions. Top with icing and sprinkles.

Fruit Pizza1 roll store-bought sugar cookie dough8 oz cream cheese

1 cup powdered sugar1 tsp. lemon juice

Any fruit you want: Strawberries,grapes, kiwi, cantaloupe, honeydew,pineapple etc.

Spread the roll of cookie dough on a cookie sheet (easier with sides). Bake according to package

directions. Meanwhile, mix cream cheese, sugar and lemon juice. When the cookie crust is doneand cooled, spread on cream cheese mixture. Cut up fruit and lay in desired pattern.

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