Easy Muffins

By Kimberley

Serves: 12
Preparation time: 15 minutes
Great for lunch boxes or morning/ afternoon tea.

Ingredients
1 3/4 cup self-raising flour
1/2 cup milk choc bits
1/2 cup white choc bits
1 1/4 cup milk
75g butter, melted
1 cup Milo
1 egg

Method
1. Combine sifted flour and choc bits in a bowl.
2. Combine milk, butte and Milo. Add to dry ingredients with lightly beaten egg, mix well.
3. Spoon mixture into deep lined muffin pans.
4. Bake 200 degree Celsius for 20-25 minutes.

For an extra surprise place a Caramello square or Rolo in the centre of muffin before baking. I've been using choc buttons instead of bits for mine. And also dark choc instead of milk choc to cut down some of the sweetness. You can alter the recipe slightly to your liking. Have fun!

Cherry Coffee Cake

This is a delicious desert! And you don't have to use cherries.....

Ingredients:

• 1 24oz can of any pie filling, such as: cherry or apple
• 2 containers of crescent rolls (the kind where you pop the container open)
• 1/4 cup powdered sugar
• 1 8oz pack of Cream Cheese
• 1/2 tsp flavoring (such as: vanilla extract, almond extract.)
• 1 egg

1. preheat oven to 350'
2. lay out the crescent rolls in your pizza platter, cake pan, or whatever you are using. And roll it out flat.
3. pour your pie filling on top, and spread it out, leave a little room on the sides.
4. mix together the Cream Cheese, egg, flavoring, and powdered sugar, and pour on top of the pie filling, spread it out.
5. if you have extra crescent rolls, then you can be creative with it!
6. bake for 20 minutes.

No-bake Cookies

By Allyssa

INGREDIENTS
1 stick (or 1/2 cup) of butter
6 Tbl. Cocoa (baking cocoa)
1/2 cup of Milk
2 cups Regular Sugar
1 cup crunchy peanut butter*
3 cups Oatmeal
1 Tbl. Vanilla

INSTRUCTIONS
Bring butter, sugar, cocoa and milk just to a rolling boil, Then take it off the heat and add Peanut butter, oatmeal, and vanilla. Mix well. Drop in spoonfuls on a wax paper sheet. Eat when firm and cool. ~ Enjoy!!!

* You can use creamy or crunchy peanut butter but it tends to be better with crunchy.

Chocolate Chip Cookies

By Grace Jasmine

2 Cups of flour
1/4 Cup of sugar
500 g butter
1/4 cup condensed milk
1/4 tsp baking powder
1/2 bag Nestle dark choc chips
1/2 bag Nestle white choc chips

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Melt the butter. Mix with the sugar. Sift in the flour and baking powder and pour in the condensed milk. Squish together with your hands until its a stiff dough that is malleable but holds its own shape. Add extra flour or butter/ condensed milk if necessary. If its way too dry, add an egg. Then add the choc chips. Knead it some more. Roll the dough into small balls. Place them on a tray and press them down with the back of a spoon, and pinch the edges back together to make them look nice. Bake in the oven for 13 minutes, or until golden brown.

Chicken Marinate

By Amy

3/4 cup of soy sauce
1/4 cup packed brown sugar
1/4 white or rice vinegar
2 Tablespoons ginger
1 small clove of garlic

Just mash it all together, and let the juices do their thing! If you increase the brown sugar by about 1/8 to 1/4 of a cup, it will be sweeter, and the meat will be nearly as tender as if you don't. Mostly, the vinegar will break down the toughness of most meats.

We use this for both chicken and beef, so it's very versatile! (In fact, I'm making a tri-tip roast tonight for my Great-Grandma's birthday party with this mix!)

Italian Wedding Cookies

by Chelsea McBay

Ingriedients:
1 1/2 cups butter
3/4 cup confectioners sugar, plus 1/3 cup, for rolling
3/4 teaspoon salt
1 1/2 cups finely ground almonds
5 1/2 teaspoons vanilla extract
3 cups all-purpose flour

Directions:
Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. Yummy!!

The (not-so) Original Neiman-Marcus Cookie Recipe

By Cheri O'Kelley

Ingriedients:
2 cups butter
24 oz. chocolate chips
4 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 18 oz. Hershey bar, grated (Oh! The chocolate! )
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped nuts (optional)

Directions:
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, hershey bar, and nuts (if you so choose). Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (Farenheit). Notice: This makes 112 cookies, so, unless you have either a huge sweet tooth or a exceptionally large family, I would suggest halving the recipe!

Chocolate Chip Muffins

by Hannah Rachel

Ingriedients:
2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions:
-Preheat oven to 400°F.
-Grease twelve muffin cups.
-In a large bowl, stir together flour, sugars, baking powder, and salt.
-In another bowl, stir together milk, eggs, butter, and vanilla until blended.
-Add milk mixture and stir just to combine.
-Stir in chocolate chips and nuts.
-Spoon batter into prepared muffin cups.
-Now bake for 15-20 minutes
-Remove muffin tin to wire rack.
-Cool for 5 minutes.
-Remove from tins to finish cooling.

7-Up Pound Cake

By Allison Kate

Ingredients:
1/2 cup Crisco
2 sticks Margarine
3 cups sugar
5 eggs
3 cups flour
7 oz. 7-Up or Sprite
1 tablespoon almond extract

Instructions:
Preheat oven to 325 degrees. combine crisco, margarine, and sugar. add eggs, one at a time. add flour, 7-up and almond extract. put in a greased bundt pan and bake for one hour and fifteen minutes. ENJOY!!

Chocolate Eclair Dessert

By Kaci Jacobs

2 boxes French Vanilla pudding
3 1/2 C. milk 8-9 oz.
Cool Whip
1 box Graham Crackers

Mix first 3 ingredients. Butter bottom of pan & layer crackers & pudding, ending w/ crackers on top. Chill

Frosting
6 T. cocoa
2 T. oil
2 t. wh. corn syrup
2 t. vanilla
3 T. margarine (softened)
3 T. milk
1 1/2 C. powdered sugar

Mix together and spread on chilled dessert.

Tony's Tortellini Salad

by Mercy

Ingredients:
3 lbs cheese tortellini(Brand-celentano)tri-colored.
2 cans black olives, pitted-with juice
1 orange pepper-chopped
1 red pepper-chopped
1 yellow pepper-chopped
2-3 lbs. broccoli
1/2 cup chopped sun dried tomatoes
1 quart cherry or grape tomatoes
3 tbs lemon juice
1/4 cup light olive oil
1/4 cup "peccorino" romano cheese(you can use parmesan cheese if you like it better)
1/2 cup FRESH basil leaves-chopped
salt and pepper to taste

Directions:
1. First cut your broccoli so that there is only a LITTLE bit of stalk left. Put the broccoli in a strainer. Put the strainer in a pot of boiling water for 60 seconds. Put the now cooked broccoli in a large bowl.
2. After the broccoli is done, add the 3 lbs. of tortellini to the boiling water.
3. While tortellini is cooking chop the 3 peppers, basil leaves, and sun dried tomatoes.
4. Add the chopped vegetables, cherry or grape tomatoes, olives(with juice), and cooked tortellini to the bowl.
5. Mix in Romano cheese, oil, and lemon juice. Add Salt and Pepper to your taste. Eat warm or chill over night and enjoy cold.
6.This salad is so colorful and good! You can use any brand of tortellini that you like, and really any vegetables that you like. Enjoy!

Molasses Snaps

By Caroline H.

1 1/2 cups Shortening
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp each ground ginger & ground cloves

In mixer on medium speed, cream shortening until smooth. Add egg & molasses until smooth. (Turn mixer down to low.) In separate bowl, mix ALL dry ingredients, stir gently. Scoop dry ingredients into wet mixture, scraping bowl occasionally, until all is blended well. Roll into small balls, roll in white sugar, place on baking sheet. Bake at 375 degrees For 9 minutes or until tops are cracked. Place on wax paper to cool. Enjoy!!

Sweet Potato Casserole---By Sarah C.

Ingredients:
3 cups mashed sweet potato (fresh is best)
1 cup brown sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup milk
1/2 cup melted butter

Topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
Allspice

Instructions:
Combine the first six ingredients. Beat well until smooth. Pour into a 2 quart, greased casserole dish. Mix topping well (You may want to add a little milk to the topping if you find it too thick). Evenly pour on top. Add as much Allspice as you want, but don't over do it. Bake @ 350 for 30 to 40 minutes until hot and brown. (Temperatures may vary on the kind of oven you have).

Triple Treat Dessert

by Mercy

Prep Time: 15 minutes Cook Time: 20 minutes Ready In: 35 to 40 min. Servings: 15

Ingredients:
1 cup flour
1 cup graham crackers
1 stick margarine or butter
1/2 carton cool whip
1 cup powdered sugar
8oz. cream cheese
2 small boxes instant pudding (any flavor)
3 cups milk remaining cool whip Directions

Directions:
1. Preheat oven to 350.
2. Blend 1st three ingredients (flour, graham crackers, and butter)and spread in a 9x13 inch pan. Bake at 350 for 20 minutes. Let cool.
3. Beat together next three ingredients (1/2 carton cool whip, powdered sugar, and cream cheese) and spread over crust.
4. Mix pudding and milk. Spread over cream cheese mixture.
5. Spread remaining cool whip over pudding.
6. Chill until serving time.
7. ENJOY!!!!!

Crockpot BBQ

By Andie

Ingriedients:
1, 4lb roast (e.g.Chuck, Sirloin)
1/4 C sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C vinegar (red wine)
1-2 cloves garlic, minced
1/8 tsp pepper

Directions:
In large zip-top bag, mix everything but the meat. Add the roast to the bag and turn to coat meat. Seal bag tightly and refrigerate overnight, turning once or twice to marinate (If you need to, you can skip the marinating overnight, we usually forget). Place contents of bag in large crockpot. Cook on low for 7-8 hours. Shred and serve on buns if desired. Delish!

Snickerdoodles

by Amy R. K.

Ingriedients:
• 1/2 cup butter, softened
• 1 cup sugar • 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg • 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions:
Preheat oven to 375 degrees (F). In a mixing bowl, beat the butter on medium speed for about 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until well combined and fluffy, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour with a wooden spoon. Cover with plastic wrap and chill for at least 1 hour (Overnight actually works best). Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool. Enjoy!!

The Ewe's 100% Whole wheat yeast rolls

By Andie

Dissolve 1T yeast into 1 C warm water. Let sit at least 5 minutes. When yeast bubbles, add 2T honey, 3/4 t salt and 1/2 stick melted butter. Stir well. Add to the yeast mixture 1 1/2 C whole wheat flour. Beat w/ electric mixer 2 minutes. Add up to 1 1/2 C additional flour--you want to add as little as possible: add it 1/2 C at a time. If the dough is too sticky, yet holds together in a ball, grease your hands and the dough rather than add flour. Doing it this way will help keep your bread from being too crumbly. Knead gently a few minutes--it doesn't take much. Let sit an hour. Punch down. Knead a few minutes. Shape into rolls (this amount of dough will make 16 rolls for me) and place on cookie sheet. When the rolls are on the sheet, turn on oven to 400 degrees. (I find that the preheat time is just about the right rising time for the rolls.) Once oven is preheated, bake the rolls about 12 minutes. Enjoy! These taste great w/ a slathering of honey butter or Lioness' cinnamon butter.

Cheese Ball

by Kyrene Denise

Ingriedients:
2 pkg. (8 oz) Cream Cheese
1pkg. (4oz.) Shredded Cheddar cheese
1/4 c. Mayo
1/4 c. Chopped black olives
1/4 c. Chopped onion

Directions:
Mix everything togeter and cool for 1 hour. Then shape into a ball.

Ranger Cookies

by Megan Langham

Ingriedients:
1 1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 c. rolled oats
1 c. flaked coconut
1 c. raisins
1 c. chocolate chips


Directions:
Beat butter 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in oats, coconut, raisins, and chocolate chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven about 8 minutes or till edges are golden. Cool on cookie sheet about 1 minute. Transfer to a wire rack; let cool. May these cookies lend cheer to your heart and strength to your limbs on whatever path you take!

Pizza Hotdish

by Amy R. K.

Ingriedients:
4 to 5 good-sized potatoes, peeled and sliced (like scalloped potatoes)
2 lbs hamburger
1 medium-sized onion, chopped
salt
garlic salt
1 can cheddar cheese condensed soup (I've only used Campbells, so I don't know if generic brands will work as well or not)
1 can of milk
1 jar (about 14 ounces) of pizza sauce
Mozzerella cheese (yum!)


Directions:
First, brown the hamburger meat with the onion, salt, and garlic salt. Be careful not to burn the onions! Take a 9x13x2 pan and layer the bottom with potatoes. Layer next the browned hamburger/onion mixture, after you've drained the grease off. (If you don't, this will be very runny. It's fixable, but you'll end up with stuff burnt to the pan, which makes cleanup a pain.) In a bowl, mix together the soup mix and milk. Spoon over the hamburger. Pour the pizza sauce over the top, cover with foil, and bake at 350F for 45 minutes. (About 180C) Remove the foil, and sprinkle the grated mozzerella cheese over the top. (the cheesier, the better!) Bake another 15 minutes.

Lemon bars w/ Lemon Glaze

by Kyrene Denise

Lemon Bars:
1 pkg. yellow cake mix
1 can lemon pie filling
2 eggs

Directions:
Beat the eggs into the cake mix. Then add the lemon filling and stir thoroughly. Pour into a 12x15" pan and bake at 350 for 35 to 40 minutes. It's kinda thick so try to spread it out evenly as best you can.

Lemon glaze:
2 Cups powdered sugar
2 Tbsp.of Lemon Juice

Directions:
Mix the powdered sugar and lemon juice together. If needed add hot water 1 tsp. at a time until somewhat runny. Then pour on top of the bars after they have cooled!

Blondies

From Meag Nicole

Ingriedients:
1 stick butter (melted)
2 eggs
1/4 cup brown sugar
1 yellow cake mix

Directions:
Melt butter. Mix cake mix, sugar, and eggs together. Add butter. Pour in cake pan and bake at 350 until light brown (about 24 minutes). Cool and cut with plastic knife. ENJOY!

Angel Biscuits

From Christine

Ingredients:
5 cups of flour
1 tsp salt
1/4 cup sugar
1 tsp soda
1 Tbsp baking powder
1 Tbsp yeast, dissolved in 2 Tbsp warm water
1 cup oil
2 cup milk

Directions:
Bake 375 for 10-15 minutes This is one of our favorite recipes for biscuits that I use to go with gravy. It makes about 25 though so it's great with large families.

Cherry Chocolate Biscotti

From Christine

Ingriedients:

2 sticks of butter

2 cups of sugar

4 eggs

2 tsp. vanilla

4 cups of flour

2 tsp. baking powder

1 1/2 cup mini chocolate chips

1 cup cherries (reconstitute dry cherries)

Directions:

Mix the soft butter in with the sugar and then put the eggs and vanilla in together. Next put the flour, and baking powder in together. Chop the cherries into small pieces and put it in with the chocolate chips. Divide into 4 balls and roll out like a log. Sprinkle sugar on the top. Bake 350 for 20-22 minutes or until toothpick comes out clean. Enjoy!

Gingerbread Cookies with Royal Icing

Gingerbread Cookies

The dough must be chilled for at least 3 hours and up to 2 days unless you are making one big cookie. The cookies can be prepared up to 1 week ahead, stored in an airtight container at room temperature (If they last that long). When the dough is rolled thin and placed on the lower oven rack, it will bake crisp and almost crackerlike. Yet, when rolled thick and placed on the top oven rack (we like thick best), the cookies turn out plump and moist. In either case, the cookies are not too sweet and not too spicy.

3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/8 teaspoon black pepper (opt.)

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup vegetable shortening, at room temperature

1/2 cup packed light brown sugar

2/3 cup unsulfured molasses (can use some Blackstrap)

1 large egg

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using an electric mixer at high speed, beat the butter and vegetable shortening until well combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
To roll out the cookies, work with 1/2 a disk at a time, keeping the rest refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 5 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a work surface dusted in powder sugar and sprinkle the top of the dough with powder sugar. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to cookie sheets, placing the cookies at least 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
Bake, at 325F for 8 to 10 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

Royal Icing

1 pound (4 1/2 cups) confectioners' sugar

2 tablespoons dried egg-white powder

6 tablespoons water

In a medium bowl, using an electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)

Magic Milk Shakes

This recipe is really cheap to make. We get it from:
http://hillbillyhousewife.com/magicmilkshakes.htm


1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare

2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.

Cool and Creamy Cheesecake

 This is extremely delicious, and it's also fairly easy to make. I had this for my birthday cake a couple of weeks ago. Something a bit different - a cheesecake for a birthday cake! :-)

Ingredients:

Crumb Crust:
90g melted butter
1 1/2 cups sweet biscuit crumbs
2 tablespoons cocoa

Filling:
1 1/2 tablespoons gelatine
1/3 cup cold water
500g Philadelphia brand cream cheese (softened at room temperature) [any brand of cream cheese will do. ;-) ~Elise]
3/4 cup castor sugar
1/2 cup lemon juice
3 teaspoons grated lemon rind
1/2 cup milk
1 1/2 cups semi-whipped cream
strawberries (optional)
whipped cream (optional)

Method:

Crumb Crust:
Combine melted butter, biscuit crumbs and cocoa. Press onto the bottom of a 23cm non-stick spring form pan. Chill.

Filling:
Soak gelatine in cold water, dissolve over hot water. Beat softened cream cheese until smooth, gradually add the sugar, lemon juice, lemon rind and milk. Add the dissolved gelatine and blend well. Fold in cream. Pour into prepared crumb crust. Chill until firm. Decorate with whipped cream and strawberries if desired. makes 8-10 servings.

~Any questions about ingredients, measurements, etc., please leave a comment and I'll do my best to help. 

Elise

Upside-down Pear and Gingerbread Pudding

This is easier to make than it looks. I'm warning you - the crunchy caramel topping is very moreish.

Ingredients

Topping:
50g butter
90g soft brown sugar
1 large can pear halves, well drained on kitchen paper
8 pecan halves

Pudding:
60g shortening
120g flour
scant 1/4 teaspoon of salt
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 egg
90g golden syrup
120g soft brown sugar
115ml milk, soured with 1 teaspoon lemon juice

clotted or whipped cream for serving


Method

Make the topping first. Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth. Pour into the base of a 20cm square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.

Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl. Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening. Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth. Pour on top of the pears.

Bake the gingerbread for 40-45 minutes, in an oven preheated to 180°C (350°F) on regular bake (not fan bake). Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate. Serve warm, or at room temperature, with clotted or whipped cream.

Serves 6-8

Sauseless Pizza

This is one of the best pizzas I have ever had! And it is made without sauce! You can make your own dough or you can buy the crescent roll dough and roll it out flat. Also, this is a pizza, so you can change it up however you want, it is very simple.

Ingredients:

dough

garlic

vegetable oil

cheese

Basil

Chicken

Note: I did not put the quantities because you can put on however much you like.

Steps:

1. Roll out your dough on a cookie sheet
2. cover it with the oil
3. throw on the garlic, basil, chicken, cheese, and whatever else you want on your pizza. :D
4. put it in the oven and watch it

I am sorry that I can not give you the degree at which to bake it, or the time; I watched someone else do it, and I forgot to look and see. :( Have fun!!!!!

White Chicken Chili by Andie

White Chicken Chili

1 LB White beans, rinsed
6 C Chicken broth
2 Cloves garlic, minced
1 Medium onion, chopped
1 LB Chicken
2 Cans (4.5oz) chopped green chilies
2 t Cumin
1 t Oregano
1/2 t Ground red pepper
1/8 t Ground cloves

Put beans and chicken broth in large pot. Cover. Bring to a boil. Reduse heat and simmer 1 hour. Saute onion and garlic until tender. Stir spices into the onions and garlic and cook 1 minute. Add to beans and cook until beans are tender (about 1 1/2 hours, add more broth or water as needed). Stir in chicken and chilies. Cook until chicken is cooked through.
We double this for 6 people. It is good with sour cream and cheese.

Cuppa Cuppa Cobbler by Andie

Cuppa Cuppa Cobbler

Top

Cuppa Milk
Cuppa Self-rising Flour
Cuppa Sugar
Sticka Butter

Filling

Quarta Anykinda Berry
Cuppa Sugar (if the berries are sour)

Mix filling ingredients in saucepan, bring to a boil. Using whisk, mix dry ingredients (Being flour and sugar). Melt butter. Pour milk and butter in with flour mixture (It will take a lot of stirring to mix). Pour berries in square pan, then topping. Bake at 400 for 20-30 minutes.

Yummy Bread Bowl Dip by Angie

Yummy Bread Bowl Dip

One circuler sourdough bread
1C. Mayo
1C. Sour Cream
One pkg. ranch dip powder

Cut the very top off the circle sourdough bread. Hollow out the inside of the bread bowl. Mix the Mayo, Sour Cream, and Ranch dip powder together. Put the mixed ingredients in the bread bowl, and eat it all together. (You can peel the bread off the sides, the part you hollowed out, and the top, and eat it with the dip.)

Special "K" Bars

From Susie R.

A no bake yummy treat thats easy to make!

1 cup of white sugar
1 cup of karo "light" corn syrup
1 cup creamy peanut butter
6 cups of Special "K"
Frosting:
1/2 bag of chocolate chips
1/2 bag of butterscotch chips

Bring the sugar and corn syrup to a boil then turn off heat.
Then add peanut butter, mix until smooth.
Pour over Special K and mix together in a baking dish.

For the frosting: in a microwave safe dish mix together chocolate and butterscotch chips and microwave for 1 min. at 70% power. (Or until the mixture is smooth, but don't burn it!)
Spread over bars. Your done! The great thing is you can play around with it a little and make it yours!