Peppermint Pattie Cookies

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 to 26 small (1-1/2 inch) YORK Peppermint Patties 

1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
   
2. 2 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
   
3. 3 Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet.
   
4. 4 Bake 12 to 14 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Pasta Pie

1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes).  One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together.  When done, rinse in cold water and drain again.  Toss pasta with 1 Tablespoon olive oil to coat.  Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.  Add ground beef.  Cook, stirring occasionally until browned.  Add garlic, 1 teaspoon salt and pepper.  Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese.  Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.  Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.  Stuffing the meat into the holes is a weirdly satisfying task.  Enough said.

Place in a 400 degree oven for 15 minutes.  Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.  Remove from oven and let stand for 15 minutes.  Run a knife around the edge to loosen and then unmold. 

Cut into wedges and serve with any remaining meat sauce you might have.

Pizza Dough

• 3 1/2 to 4 cups flour, plus more for rolling
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Paula Deen's Cinnamon Rolls

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Heat oven to 350 degrees F.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Rolo Cookie

1 cup white sugar

1 cup packed brown sugar

1 cup butter, softened

2 teaspoons vanilla extract

2 eggs

2 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

48 chocolate covered caramel candies

1. In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Sift the flour, cocoa, and baking soda together and gradually stir into the creamed mixture. S-L-O-W-L-Y. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar.

4. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.

Enjoy!

Chocolate Peanut Butter Pie

• 1 Oreo pie crust
  
• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Softened Cream Cheese
• 1-¼ cup Powdered Sugar
• 1 package (8 Ounce) Cool Whip, Thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Sour Cream Noodle Bake

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

No Bake Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1. Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

Nutella Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.

SELF-FROSTING NUTELLA CUPCAKES

GREDIENTS:

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Preheat the oven to 325°. Lined muffin pans with muffin/cupcake paper liners. Using a mixer, cream butter and sugar together.Do this until light and creamy. About 2 minutes or so. Add one egg at a time.Beat the mixture after each egg.Add vanilla, then the flour, baking powder and salt. Continue to mix everything together until well incorporated.The mixture would be sort of lumpy like it would be hard to pour. Don’t worry, that’s how it should be. As long as it’s not hard as rocks of course.Use an ice cream scooper to fill up the cups with the batter. About 3/4 full. Top each batter with 1/2 tsp of nutella.Use a toothpick or a satay skewer to swirl the nutella in with the batter.Make sure a little bit of the batter comes on top. Bake in the oven for 20 minutes.

S'more Stuffed Brownie

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Frances' Chicken Roll-up

Grandma used to make these for Grandpa on their anniversary.

8 oz cream cheese
1/4 cup butter
4 oz mushroom
1 can green chillies
1 can diced olives
2 cup cooked chicken
tortillas

Combine cream cheese, butter, mushrooms, chillies, olives and chicken. Place about 2 tbsp of mixture in each tortilla. Turn up ends and roll. Brown in a skillet in about 2 tbsp of oil.

Lemon Chicken

2 lbs chicken
2/3 cup sugar
2 cup chicken broth
3 tbsp corn starch
8 tbsp lemon juice
1 tsp salt
3 slices of lemon
2 tbsp oil

Combine sugar, broth, corn starch, lemon juice, and salt. Add the lemon slices. Heat oil, add the lemon mixture until it is clear. Remove lemon slices. Pour over cooked chicken and rice.

Crunchy Chicken Dipper

2 eggs
2 lbs chicken strips
4 1/2 cup honey bunches of oats finely crushed

Beat eggs in pie dish. Dip chicken strips into eggs. Coat chicken in cereal. Place in baking pan. Bake at 375* for 25 minutes.

Bruschetta Chicken Bake

1 can diced tomatoes undrained
1 package stuffing
1/2 cup water
2 cloves garlic minced
1 1/2 lbs chicken cut bite size
1 tsp basil
1 cup shredded cheese

Mix tomatoes stuffing, water, and garlic. Layer chicken basil and stuffing into 13x9 pan. Bake 30 minutes at 400*

Cheesy Chicken Pot Pie

3 cups chopped chicken
1 cup frozen veggies
1 cup cheese
1 can cream of mushroom soup
1 can crescent rolls

Mix chicken, veggies, chesse and soup in 9x13 pan. Top with rolled out crescent rolls. Bake at 375* for 20-25 minutes.

Stove Top Easy Chicken Bake

1 package stuffing
1 1/2 lb chicken
1 can cream of mushroom
1/3 cup sour cream
1 package frozen veggies

Make stuffing as directed. Mix chicken, soup, sour cream, and veggies in a 9x9 pan. Top with stuffing. Bake at 400* with 30 minutes.

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream
2 cup chicken (1 can of chicken)
1 cup baking mix
3 tbsp milk
1 package frozen veggies

Mix soup, 1/2 cup sour cream, chicken and veggies in a 9x9 pan. Mix baking mix, milk, and 1/4 cup sour cream. Stir till dough is stiff. Drop 6 mounds over the chicken mixture. Bake 375* for 35 minutes.

Honey Ginger Marinade

Chicken breasts or Pork chops
2 tbsp honey
3 tbsp soy sauce
2 tsp ground ginger

Mix together. Marinade over night or at least 2 hours. Cook at 350* for 25 minutes.

Japanese Chicken

Chicken breast
3/4 cup sugar
1/4 cup pineapple juice
1/2 tsp salt
1 tbsp ketchup
1 tsp soy sauce
1/4 cup vinegar

Whisk everything together. Pour over chicken breast. Bake at 375* for 30 minutes.

South of the Boarder Chicken and Pasta Skillet

2 cups pasta uncook
1 lb chicken breast cut into bite side pieces
1 jar salsa
1 package of frozen corn
4 oz cream cheese
1/4 tsp chilli powder
1 cup mexican cheese

Cook pasta, meanwhile cook and stir chicken in large skillet for 6 minutes. Add salsa, corn, cream cheese and chilli powder. Simmer for 6 minutes. Drain pasta add to chicken mixture. Top with cheese.

White Chilli

1 lb chicken breast cubed
1 cup onion chopped
2 cloves garlic chopped
2 cans Great Northern White Beans
1 can green chilli
1/2 cup chicken broth
1 tbsp diced jalepenos
2 tsp ground cumin
1/2 tsp oregano

Put all ingredients in the slow cook. Cook on low for 6 to 8 hours.

Pizza Casserole

1package pepperoni
1  cup of pizza sauce
1 1/2 cup shredded mozzarella cheese
1 can biscuits

Preheat oven to 400* Cut the biscuits into quarters. Lay them on the bottom of a 9X13 pan. Pour the pizza sauce over the biscuits. Layer the pepperoni. Sprinkle the cheese.  Bake for 15 minutes.

Abney Taco Salad

1 lb hamburger
2 tomatoes chopped
1 head lettuce shredded
2 can ranch style beans drained
1 bottle catalina dressing
1 package taco seasoning
1/2 lb shredded cheese
1 back nacho chips
sour cream

Brown hamburger, season with taco seasoning. Mix lettuce, beans, tomatoes, cheese, dressing and meat. Crush chips in bowl and mix. Top with sour cream.

Sloppy Taco

1 lb ground beef
1 jar salsa
1 package hamburger buns

Brown the beef. Stir in salsa. Cool until hot. Fill bun with meat. Top with cheese.

Meatballs

2 lbs ground beef or sausage
1 package stuffing
1 1/4 cup water
2 eggs

Mix ingredients until blended. Shape into balls. Bake at 400* for 16-18 minutes.

Mini Meatloaf

1 lb ground beef
1 package stuffing
1 cup water

Mix meat, stuffing, and water. Press into 12 cup muffin pan. Bake at 375* for 30 minutes.

Lasagna

lasagna noodles
3/4 tsp oregano
1 cup cottage cheese
32 oz tomato sauce
1 lb ground beef
16 oz mozzarella

Cook noodles. Add oregano to the sauce with browned beef. Layer 1/2 noodle, 1/2 cottage cheese, 1/2 mozzarella and 1/2 sauce. Repeat. Cover with cheese. Bake at 375* for 30 minutes.

Slow Cooker BBQ Pork Sandwhich

2 lb pork shoulder
3 onions slices
1/2 cup BBQ sauce
8 rolls
8 slices of cheese

Place meat in slow cooker. Top with onions and BBQ sauce. Cook on low for 8 hours. Remove meat cut off fat. Shred, and mix with sauce. Place on rolls, top with cheese.

Pizza Puffs

3/4 cup flour
3/4 tsp baking powder
3/4 cup milk
1 egg
1 cup shredded cheese
1 cup pepperoni

Whisk flour, baking powder, milk and eggs together. Mix in cheese and pepperoni. Let stand for 10 minutes. Stir batter pour into cupcake cups. Bake at 375* for 25 minutes.

Waldorf Salad

2 cups apples
1/4 cup celery
1/4 cup raisins
1/3 cup whip cream
1 1/2 tsp lemon juice
1/2 cup walnuts
1/2 cup grapes
1/3 cup whip topping
1/4 cup mayo

Mix everything expect whip topping and mayo. Mix whip topping and mayo. Mix the mayo mixture over the fruit. Chill

Cheesy Broccoli Potato Soup

1 bunch of broccoli
1 onion chopped
1 large red potato
2 cup milk
1 cup shredded cheese
4 cup water
1 tbsp oil

Peel the broccoli and cut boil in a large pot with 4 cups of water about 10 minutes. Heat oil in skillet with onion and potatoes until tender about 15 minutes. Put into pot with broccoli, add milk. Season with salt and pepper. Top with cheese.

Chocolate Chip Cookies in a Jar

1/2 cup sugar
1/2 cup pecans
1 cup chocolate chips
1 cup brown sugar
2 1/2 cup flour mixed with 1 tsp baking soda, and 1/4 tsp salt

Layer ingredients in order given in a 1 qt jar. Press each layer firmly in place before adding next layer. Place lid and tie directions to lid.

Print this on a piece of paper.

1. Empty jar of cookies mix into a large mixing bowl.
2. Add: 1 1/2 sticks of butter, 1 egg and 1 tsp vanilla
3. Mix until blended.
4. Bake at 350* for 10 minutes.

Brownie Mix in a Jar

2 1/4 cup sugar
2/3 cup cocoa powder (clean the inside of the jar with a paper towel)
3/4 cup chopped pecans
1 1/4 cup flour mixed with 1 tsp of baking powder, and 1 tsp salt

Layer ingredients in the order given in a 1 qt jar. Press each layer firmly in place before adding the next. Put lid on the jar. Tie directions around the lid.

Make a paper with these directions

1. Empty jar into a large mixing bowl.
2. Add 1 1/2 stick butter melted, 4 eggs.
3. Mix until blended
4. Spread batter in a 9x13 pan
5. Bake at 350* for 30 minutes

Cold Butterbeer

1/4 cup heavy cream
1 tbsp powder sugar
12 oz cream soda
1 tsp vanilla butter and nut flavoring

Whisk together cream, and sugar in a bowl. Add soda to a mug and gently stir in the flavoring. Spoon a layer of whipping cream on top of soda.

* you can buy vanilla butter and nut flavoring online*

Frances' Five Minute Fudge

2 tbsp butter
2/3 cup evaporated milk
1 2/3 cup sugar
1/2 tsp salt
1 1/2 cup mini marshmallows
1 1/2 cup chocolate chips
1 tsp vanilla

In a sauce pan mix the butter, milk, sugar and salt. Bring to a boil then cook for 5 minutes. Remove from the heat and add the marshmallows, chocolate and vanilla. Pour into a cake pan to cool.

Frozen Chocolate "Souffles"

3 cups milk
1 package chocolate pudding
16 oreos chopped
2 cups whipped topping
paper cups

Pour milk into a bowl with the pudding mix and whipped topping. Beat until smooth. Spoon 2 tbsp of chopped cookies into each cup then put 4 tbsp of pudding, repeat with cookies and pudding till cup is filled. Freeze for 5 hours. Peel away paper and enjoy.

Truffles

9 oz semi-sweet chocolate finely chopped
1/2 cup heavy cream
1 tsp extract of your choice
1/2 cup plus 2 tbsp unsweetened cocoa powder

Place chocolate in a large bowl. Heat cream in a small sauce pan over medium heat, until the cream just begins to come to boil. Pour hot cream over chocolate. Let stand 3-5 minutes. Stir till smooth. Stir in extract.
Cool chocolate mixture to room temperature. Cover with plastic wrap and refriderate until mixture holds its shape when rolled between hands (1 hour)
Line a pan with wax paper. Sprinkle the top with 2 tbsp of cocoa powder. Place the 1/2 cup of cocoa powder in a bowl. Measure 1 tbsp of the chocolate, roll into a ball and arrange in the bowl of cocoa. Lightly toss 3-4 balls at a time in cocoa.

Ice Cream in a Bag

1/4 cup sugar
1/2 cup heavy cream
2 cup buttermilk
2/ cup sweetened condensed milk
3/4 cup evaporated milk
1/2 tsp vanilla
1/2 cup coarse sea salt (ice cream salt)
bag of ice

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, and vanilla in a large bowl. Pour mixture into a pint size freezer bag. Fill a gallon size bag with ice and salt. Put the milk mixture bag into the gallon bag with the ice. Start shaking for about 15 minutes, or until it is thick. Eat out of the bag or pour into a bowl.

S'more Pizza

1 store bought pizza dough
3 tbsp butter
1 3/4 crushed graham crackers
3/4 tsp salt
3 cups mini marshmallows
8 oz chocolate bars broken into 1/4 inch chunks

Preheat oven to 400*. Form pizza into 12-14 inch rounds about 1/4 thick. Bake for 4-6 minutes. Leave the oven at 400*. Melt the butter in a skillet. Add the graham crackers, cook for 2-3 minutes. Remove from heat . For the pizza top the crust with the marshmallow and scatter of the chocolate over the marshmallows. Return to the oven for 3-5 minutes. Sprinkle the pizza with the graham crackers. Let rest for 3-4 minutes.

Peanut Butter Candy

1/4 cup powdered milk

1/3 cup honey

1/2 cup peanut butter

1/4 cup powdered sugar (optional)

Mix all ingredients together. The honey may need to be warmed to soften it. If the mixture is too moist, then add some more powdered milk or I add some powdered sugar to tone down the honey taste. You can also add oats if you want. Form into balls. (Roll in mini M&M’s, chocolate chips, sprinkles, or melted chocolate. This part is optional as well.)

Sweet Potato Pie

4 oz butter
2 cups cooked sweet potato
2 cups sugar
1/2 cup milk
1 tsp vanilla
3 eggs
1 1/2 tsp cinnamon

Mix butter, sweet potatoes, sugar, milk. Add vanilla, eggs, and cinnamon. Pour into pie crust. Bake 350* about 1 hour.

Paula Deen's Pumpkin Pie

1 package cream cheese
2 cup pumpkin
1 cup sugar
1/4 tsp salt
1 egg and 2 egg yolks
1 cup milk
1/4 cup butter
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ginger
pie crust

Beat cream cheese with pumpkin. Add sugar and salt. Add eggs, milk, egg yolk and butter. Then add vanilla, cinnamon and ginger. Pour into crust. Bake 350* for 50 minutes.

Pecan Pie

1 cup sugar
2 tbsp brown sugar
1/4 tsp salt
1 cup corn syrup
1/3 cup melted butter
3 eggs
1/4 tsp vanilla
1 cup pecans

Mix sugar, brown sugar salt, corn syrup, butter, eggs, and vanilla together. Put pecans on the bottom of the pie pan. Pour syrup over top. Bake at 350* for 50 minutes.

Peanut Butter Cup Pie

1 package cream cheese
1/2 cup and 1 tbsp creamy peanut butter
1 cup cold milk
1 small package vanilla pudding
2 1/2 cup cool whip
1 oreo pie crust
3 square semi-sweet chocolate

Beat the cream cheese and 1/2 cup peanut butter. Add milk and pudding. Beat 2 minutes. Mix 1 cup cool whip. Spoon into crust. Microwave cool whip and chocolate for 1 1/2 to 2 minutes. Spread over top of pie. Melt 2 tbsp of peanut butter for 30 seconds. Drizzle over the top.

Chocolate Mint Grasshopper Pie

1 1/2 cup milk
1 package pistachio pudding
2 cup whip topping
12 mint oreo cookies chopped
1 oreo pie crust
1 square baker chocolate

Pour milk into bowl, mix dry pudding for 2 minutes. Stir in cool whip and cookies. Spoon into pie. Melt chocolate and drizzle on top. Refrigerate for 2 hours.

Boston Cream Pie

1 package yellow cake mix
1 cup milk
1 package vanilla pudding
1 1/2 cup cool whip
1 square baking chocolate
1 tbsp butter
3/4 powder sugar
2 tbsp milk

Bake the cake in two round pans as directed on the box. Mix milk and pudding for 2 minutes. Stir in cool whip. Stand for 5 minutes. Spread pudding between cake layers. Microwave chocolate and butter for 1 minute. Stir until melted. Add powder sugar and milk. Spread over the top of the cake. Refrigerate for 1 hour.

Pumpkin Roll

3 eggs
2/3 cup pumpkin
1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp soda
1/2 tsp pumpkin spice

Filling
8 oz cream cheese
2 tbsp butter
1 tbsp vanilla
1 cup powder sugar

Mix the ingredients. Pour into a baking sheet. Bake at 375* for 10-15 minutes. Sprinkle with powder sugar on a small towel. Put cake on it and roll it up to cool. When cool unroll and spread filling and roll again.

Ice Cream Cake

1/2 cup hot fudge
1 tub cool whip
1 package chocolate pudding
8 oreo cookies chopped
12 vanilla ice cream sandwiches

Mix fudge with 1 cup cool whip. Add pudding, then stir in cookies. Place 4 sandwiches side by side on 24 inches tin foil. Top with 1/2 fudge mixture, repeat with layers. Top with rest of fudge. Top with remaining sandwiches. Frost with cool whip sides and top. Fold tin foil around. Freeze for 4 hours.

Carrot Cake

2 cup sugar
2 cup flour
2 tbsp cinnamon
1 1/2 cup oil
2 tbsp baking soda
3 cup carrots
4 eggs
1 tsp salt

Mix sugar, oil, and eggs. Mix flour, backing soda, salt, cinnamon. Mix carrot. Bake 350* for 60 minutes.

Cheesecake

1 package cream cheese
1/3 cup sugar
2 tsp vanilla
1 cup sour cream
8 oz cool whip

Beat cream cheese until smooth, add sugar. Add sour cream and vanilla. Mix well. Fold in cool whip. Spoon into pie crust. Chill for 4 hours.

Peanut Butter Cake

This is Luke's grandma's recipe (Jeannie Raynor)

2 1/4 cup flour
1 1/2 cup sugar
3 tsp baking powder
1 tsp salt
1/3 cup shortening
1/3 cup peanut butter
1 cup milk
2 eggs

Mix together dry ingredient. Add shortening, peanut butter, and milk. Beat for 2 minutes. Add eggs. Pour into pan. Bake at 350* for 30 minutes.

Igloo Cake

1 box of yellow cake mix
1 pound white chocolate chopped
1 8 oz white sanding sugar
2 tubs vanilla frosting
2 drops blue food coloring
1 cake doughnut

Butter and flour 8 inch round pan, and a 1.5 quart oven proof bowl. Make cake batter, divide between pan and bowl. Bake at 350* for 35 minutes pan and 40 minutes bowl.
Microwave the white chocolate until melted. Pour onto a parchment line baking sheet and spread 1/4 inch thick. Sprinkle with sanding sugar. Chill for 10 minutes. Remove chocolate from fridge. Break most of it into rough 1/2 -1 inch pieces. for the ice that cover the igloo. Cut some into even 1/2 inch square for the tunnel entrance.
Assemble the igloo:Mix 2 1/2 cups of frosting with blue food coloring. Spread some blue frosting on the flat cake, the cover with the bowl shaped bake. Spread some frosting on the cake where you want the tunnel to go. Then attach half the doughnut, add more frosting to the doughnut, and add the other half of the doughnut. Cover the entire cake with a thin layer of blue frosting. Chill for 15 minutes. Spread the remaining blue frosting over the cake. Arrange the white chocolate pieces on the igloo. Place the even squares on the tunnel.

Paula Deen's Doubele Chocolate Gooey Butter Cake

1 chocolate cake mix
3 eggs
1 cup butter
1 package cream cheese
4 tbsp cocoa powder
16 oz powder sugar
1 tsp vanilla

Preheat oven to 350*. In a large bowl mix the cake mix with 1 egg and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
Beat cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Add powder sugar, slowly add the rest of the butter and vanilla. Beat until smooth. Spread over the batter in the pan.
Bake for 40-50 minutes.

5 minute Chocolate Mug Cake

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips
a splash vanilla
1 coffee mug

Mix well. Microwave for 3 minutes.

Molten Chocolate Suprise

4 squares semi-sweet baking chocolate
1/2 cup butter
2 eggs
2 egg yolks
1 cup powder sugar
1/3 cup flour
12 chocolate chip cookies

Melt chocolate with butter mix until completely blended. Beat eggs and egg yolks, sugar, and flour. Mix the two mixtures. Line 12 muffin cups with cookie upside down. Cover evenly with batter. Bake at 425* for 8 minutes.

Cheesecake Pumkin Cupcakes

1 package cream cheese
1/2 cup powder sugar
2 eggs and 1 egg white
2 tsp vanilla
1 1/2 cup flour
2 tsp pumpkin spice
1 1/2 tsp baking powder
1/2 tsp salt
1 cup pumpkin
1 cup sugar
1/2 cup oil

Beat cream cheese and powder sugar for 3 minutes. Beat 1 egg white and 1/2 tsp vanilla. In another bowl mix flour, pumpkin spice, baking powder, salt, pumpkin sugar, 2 eggs, oil and tsp vanilla. Layer muffin cup with some pumpkin batter then cream cheese then more pumpkin batter. Bake 350* for 25 minutes.

Peppermint Patty Brownies

1 1/2 cup butter
3 cup sugar
5 eggs
1 tbsp vanilla
2 cups flour
1 cup cocoa
1 tsp baking powder
1 tsp salt
1 package peppermint patties

In a large bowl cream butter and sugar. Add eggs. Beat in vanilla. Combine dry ingredients, add to creamed mixture.
Spread 2/3 of the batter into a 13x9 pan. Arranged peppermint patties over top. Carefully spread remaining batter over the patties. Bake at 350* for 35-40 minutes.

Mint Brownies

1 cup butter
2 cup sugar
1 tsp vanilla
4 eggs
3/4 cup cocoa
4 tbsp oil
1 cup flour

Combine ingredients. Bake 375* for 25 minutes.

Frosting
2 cup powder sugar
4 tbsp butter
1 tbsp milk
2 tsp mint

No Bake Cookies

3 cups sugar
3 tbsp cocoa
1/2 cup butter
1/2 cup milk
1/2 cup peanut butter
2 tsp vanilla
3 cups oatmeal

Mix together sugar, cocoa, butter and milk. Bring to a boil. Add peanut butter, vanilla and oatmeal. Put on wax paper and cool.

Whoopie Pie

1/2 cup butter
1 1/2 cup sugar
1/2 cup sour milk (add a touch of vinegar)
1/2 cup cocoa
1 tsp baking soda
2 2/3 flour
1 tsp vanilla
2 eggs
1/2 cup water
1 tsp salt

Cream butter and sugar. Add remaining ingredients. Mix together and drop by tbsp like cookies onto a cookie sheet. Bake at 350* for 13 minutes.

Filling
3/4 cup milk
3/4 cup butter
1 tsp vanilla
3 tbsp flour
3/4 tbsp sugar
1/2 tsp mint

Cook milk and flour until thick. Cream butter and sugar. Add vanilla and cooled milk mixtures. Beat on high until light and creamy. Spread between two cookies.

Snickerdoodles

1 cup butter
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon

Mix butter, sugar and eggs. Then add flour, cream of tartar, soda and salt. Roll into balls, and roll into sugar/cinnamon mixture. Bake at 400* for 10 minutes.

Oatmeal Cookies

3/4 cup oil
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 c water
1 tsp vanilla
1 cup flour
1 tsp salt
3 cups oats
1 cup chocolate chips or rasins

Mix together. Cook at 350* for 12-15 minutes.

Chocolate Chip Cookies

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/4 cup flour
2 cup chocolate chips

Mix together. Bake 350* for 8 minutes.

Peanut Butter Kiss Cookies

1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 brown sugar
1 egg
1 tbsp milk
1 tsp vanilla
1 1/2 cup flour
1 tsp soda
1/2 tsp salt
48 kiss candy

Mix ingredients. Roll into balls. Bake 375* for 8-10 minutes. Immanently put kiss into the cookie.

Peanut Butter Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
2 cup flour
2 eggs
1 tsp vanilla
1 tsp salt

Combine butter, peanut butter, sugar, eggs, and vanilla. Then mix flour and salt. Drop cookies onto pan and with a fork flatten. Cook at 350* for 10 minutes.

Chanukah Cookies

1/4 lbs butter
1/2 cup sugar
2 egg yolks
1 tsp orange juice
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt

Cream butter and sugar. Add egg yolks. Mix orange juice and vanilla. Mix until smooth. Add dry. Roll dough and cut into shapes. Bake 350* for 10 minutes.

Gingerbread Men

3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tbsp ground ginger
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
6 tbsp melted butter
1 tbsp melted shortening
2/3 cup brown sugar
3/4 cup molasses
1 egg

Mix flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Mix butter, shortening, brown sugar, molasses and egg. Mix the flour mixture into the butter mixture. Divide the dough in half, wrap plastic and pat 1/2 inch thick. Chill 2 hours.
Preheat the oven to 350*. Roll out dough to 1/4 inch, and cut out the cookies. Bake for 10-12 minutes.

Royal Icing
Mix 2 tbsp meringue powder and 1 pound powder sugar into a large bowl. Beat 6 tbsp water, mix until glossy. Mix in color as desired.

Thumbprints

2 cups flour
1/2 tsp baking powder
1/2 tsp salt
12 tbsp butter
2/3 sugar
1/2 tsp vanilla
jams

Preheat oven to 350*. Mix the flour, baking powder, and salt in a bowl. Beat the butter, sugar, and vanilla. Add the flour mixture. Roll dough into small balls. Make an indentation in the center of each ball with a small measuring spoon. Fill each indentation with jam (1/8 tsp). Bake for 15 minutes.

Homemade Thin Mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Zucchini Cookie

1/2 cup butter, softened

3/4 cup granulated sugar

3/4 eggs, beaten

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

3/4 cup semi-sweet chocolate chips

1 First you will want to preheat your oven to 350 degrees F.

2 Spray cookie sheets with cooking spray or line with Parchment paper.

3 Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.

4 Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.

5 Stir in the zucchini.

6 Fold in your walnuts (optional), and chocolate chips.

7 Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.

8 Bake for 15 to 20 minutes, or until golden.

Stained Glass Wreath Cookies

1 (16-ounce) tube sugar cookie dough 1 bag assorted round hard candies (recommended: Lifesavers) 1 small tube white decorating icing 1 package silver or gold dragees 24 (8-inch) long pieces string or ribbon

Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.

Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.

Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.

Bake in oven 8 to 10 minutes.

Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.

When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.

Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.

Quick Mix

8 1/2 cups flour
3 tbsp baking powder
1 tbsp salt
2 tsp cream of tartar
1 tsp baking soda
1 1/2 cup powder milk
2 1/4 cup shortening

Mix together

Monkey Bread or Pull apart bread

3-4 cans of biscuits
3 tsp cinnamon
1 cup sugar
1/2 cup brown sugar
1 cup butter

Cut biscuits into fourths. Mix sugar with cinnamon in a gallon zip top bag. Drop bisciuts into the bad. Cover the biscuits with the mixture. Dump bag into a pan.
Melt butter with the brown sugar. Pour over the biscuits.
Bake 350* for 30 minutes.

Auntie Anne's Soft Pretzels

1 cup milk
1 package yeast
3 tbsp brown sugar
2 1/4 flour
10 tbsp butter
1 tsp salt
1/3 cup baking soda
2 tbsp coarse salt

Warm the milk in a saucepan until it is 110*. Add yeast, let sit for 2 minutes. Stir in brown sugar and 1 cup flour. Mix 2 tbsp of butter. Add the remaining 1 1/4 cups flour and the salt to make a sticky dough. Turn dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover. Let rise for 1 hour.
Preheat oven to 450*. Punch the dough to deflate it, then turn it out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palm of your hand into a 30 inch rope. holding the ends and slapping the middle of the rope on the counter as you stretch it. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution. Sprinkle with coarse salt. Bake for 10-12 minutes.
Melt the rest of the butter in a shallow dish. Dip the hot pretzels in the butter turning to coat.

Apple Cider Doughnuts

2 red apples
2 1/2 cups apple cider
3 1/2 cup flour
4 tsp baking powder
1/4 tsp baking soda
3 1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1 2/3 cup sugar
3 tbsp shortening
1 egg
1 egg yolk
1/4 cup buttermilk
1 tsp vanilla
1/4 powder sugar
oil for frying

Core and chop the apples (leave the skins on). Combine with 1 1/2 cup cider in a medium sauce pan over medium heat; cover and cook until softened about 8 minutes. Uncover and cook until the apple are tender and the cider is reduced. Puree in a food processor until smooth.
Whisk the flour, baking powder, baking soda, 1 1/2 tsp cinnamon, salt, and nutmeg. Beat 2/3 cup sugar and the shortening. Beat in the egg and yolk, then gradually mix in the applesauce. Bean in half of the flour mixture, then the buttermilk and vanilla and then the rest of the flour. Refrigerate for at least 2 hours or overnight.
Heat 2 inches of oil to 350*. Cut the dough into circles and cut out the middle. Fry in oil for 1-2 minutes per side.

Glaze
Simmer 1 cup of cider in a pan over medium heat until reduced down to 1/4 cup. Whisk in powder sugar until smooth and glossy.

Krispy Kreme Doughnut

2 package yeast
1/4 cup warm water
1 1/2 cup scalded milk
1/2 sugar
1 tsp salt
2 eggs
1/3 cup oil
5 cup flour
oil for frying

Dissolve yeast in warm water. Add milk, sugar, salt, eggs, oil, and 2 cup flour. Mix in flour slowly. Cover and rise for 60 minutes. Turn dough onto floured surface. Roll around to lightly coat with flour. Roll dough 1/2 inch thick. Cut with a cutter. Cover and rise 30 minutes. Heat oil to 350*. Fry for 1 minute per side.

Glaze
1/3 cup butter
2 cup powder sugar
1 tsp vanilla
4-6 tbsp water
4oz chocolate chips (optional)

Heat butter and chips. Stir powder sugar and vanilla. Stir in water until smooth.

Tortilla

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening. 
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Make dough into small balls. Roll flat, then cook on hot skillet.  

Basic Quick Bread

Choose a flavor

-pear
-apple
-banana
-carrot
-zucchini

Pick a mix-in
-walnuts
-pecans
-almonds
-dried cherries
-dried cranberries
-rasins
-dried apricots
-rolled oats
-chocolate chips
-shredded coconut

Prepare the pan
Preheat oven to 350* spray bread pans

Make the batter
Mix 1 1/4 cup flour, 3/4 cup sugar, 1 tsp baking powder and salt and 1/2 tsp baking soda, cinnamon, and nutmeg in a large bowl. Add your dry mix-in. In a medium bowl, whisk 2 eggs, 1/2 cup oil, 1/2 cup plain yogurt or sour cream, and 1 tsp vanilla. Stir in your flavor into the egg mixture, then fold into the dry mixture until just combined.

Bake the loaf
Bake for 35- 40 minutes.

Make a glaze
prepare a glaze. pour on cooled bread and let set 15-20 minutes.
-Chocolate: Whisk 1 cup powder sugar, 2 tbsp cocoa powder, 2 tbsp milk, 1/4 tsp vanilla and a pinch of salt
-Vanilla: Whisk i cup powder sugar, 1 tbsp milk and 1/4 tsp vanilla
-Brown butter: Brown 3 tbsp butter over low heat, cool slightly. Whisk with 1/2 cup powder sugar and 1 tbsp milk.
-Cream Cheese: 1Whisk 1 cup powder sugar, tbsp soften cream cheese, 2 tbsp milk and 1/4 tsp vanilla

Banana Bread

1/2 cup butter
1 cup sugar
2 eggs
3/4 cup banana
1 tsp baking soda
1/2 tsp salt
1 1/4 c flour
pinch of cinnamon

Mix...350* for 1 hour

Nauvoo Bread

2 1/2 cup warm water
1/4 cup potato flakes
1/4 cup sugar
1/2 cup powder milk
3/4 tbsp salt
1/4 cup oil
1 tbsp yeast
5-7 cups flour

Dissolve yeast in 1 cup of water. Add rest of water, oil, potato flakes, milk, sugar, and salt. Mix enough flour to make it smooth and elastic dough. Let it rise until double (about and hour). Punch down and make into loaves. Let rise till double (30-45 minutes). Bake 350* for 25 minutes.

Frances' Refrigerator Rolls

This is my grandmother's recipe.

1/2 cup shortening
1 3/4 scalded milk
4-6 cups flour
1 tsp salt
1/2 cup sugar
2 packages yeast
1 tsp baking powder
1 tsp baking soda

Add shortening and sugar to the milk and cool to luke warm. Dissolve the yeast in 1/4 cup of warm water for 5 minutes. Then add to milk mixture. Mix in 4 cup flour, powder, salt and soda. Add more flour if needed. Kneed for 5 minutes. Raise for 1 hour. Beat down, then shape into rolls. Raise again for 30 minute. Bake at 400* for 20 minutes.

Basic Muffins

1 3/4 cup flour
1 /4 cup and 2 tbsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 egg
3/4 cup milk
1/3 cup oil
1 cup fruit

Mix flour, sugar, baking powder, salt and salt. In another bowl mix egg, milk, and oil. Mix the two together. Add fruit. Bake 400* for 20 minutes.

Buttermilk Pancakes

2 cup buttermilk
1 cup flour
1 egg
1 tsp baking soda
1/2 tsp salt

Mix dry then wet.

Sweet Potato Pancakes

1 1/2 cup flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 1/2 cup mashed sweet potato
2 eggs
1 1/4 cup milk
1/4 cup melted butter

Mix dry, then wet.

Swedish Pancakes

8 tbsp butter
1 cup flour
1 3/4 cup milk
3 eggs
1/2 tsp vanilla
1/4 tsp salt

Melt 4 tbsp butter in skillet. Mix flour, milk, egg, butter, vanilla, and salt. Pour 1/2 cup batter into pan. Cook 1 to 1 1/2 minutes. Flip. Cook other side for 15-30 seconds. Fold into fourths.

Gingerbread Pancakes

3 eggs
1/4 cup brown sugar
1 cup water
1 cup buttermilk
2 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
1 tbsp ground ginger
1 tbsp cinnamon
1 tbsp nutmeg
4 tbsp butter melted

Mix eggs and brown sugar. Then add buttermilk and water. Mix together dry. Add liquid to dry. Stir in butter.

Breakfast Bake

1 can crescent rolls
1 cup chopped ham
1 cup chopped mushrooms
6 eggs
1/2 cup milk
1/2 tsp pepper
2 cup shredded cheese

Unroll crescent rolls into 13x9 pan, push the seams together. Beat eggs, milk, and pepper. Pour into pan. Sprinkle ham, mushroom, and cheese into the egg mixture. Bake at 350* for 30 minute.

*you can put anything you like into this...we just like ham and mushrooms*

Basic Pancakes

1 1/2 cup flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
2 tbsp butter
1 tbsp oil

Mix dry, then mix in the wet.

Amish Breakfast Casserole

• 1 pound sliced bacon, diced
• 1 medium sweet onion, chopped
• 6 eggs, lightly beaten
• 4 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1-1/4 cups shredded Swiss cheese

• In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Souffle Pancakes or Dutch Babies

3 eggs
1/2 cup butter, melted
3/4 cups milk
Juice of 1/2 lemon
3/4 cup all-purpose flour
Confectioners' sugar
1/2 teaspoon salt



Preheat the oven to 450 degrees F. Beat the eggs and milk until they are well blended. Add the flour and salt all at once, stirring just to combine. The batter will be slightly lumpy.

Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. When the butter is very hot, pour in the batter, transfer the pan to the oven, and bake for 20 minutes or until the pancake is golden brown and puffed.

Hearty Breakfast Egg Bake

• 1-1/2 pounds bulk pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup evaporated milk

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
• In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

French Toast Casserole

• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 8 eggs, lightly beaten
• 3 cups 2% milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 
  TOPPING:
• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional

• Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.