Molasses Cookies

2/3 cup butter
1 cup sugar
1/4 cup molasses
1 egg, beaten
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
Blend butter and sugar.  Mix in the molasses and the egg.  Combine flour, soda, salt, and spices.  Add the flour mixture in small amounts to the butter mixture.  Shape into balls.
Recipe from Barb Vance, picture from Sally's Baking Addition.

Triple Coconut Cake

Ingredients

• For the Cake:
• 16 ounces plain or toasted Sugar (about 2 1/4 cups; 455g)
• 4 1/2 teaspoons baking powder
• 2 1/4 teaspoons kosher salt
• 1 stick unsalted butter  soft but cool
• 4 ounces virgin coconut oil
• 3 large eggs room temperature
• 1 TBS vanilla extract
• 2 2/3 Cups all-purpose flour
• 2/3 Cups coconut flour
• 18 ounces ( 2 1/4 Cups) unsweetened, full-fat coconut milk well stirred, leftovers reserved for ganache
•  
• To Finish:
• 1 recipe creamy coconut frosting below
• 1 recipe caramelized white chocolate ganache below  
• 7 ounces (195g) sweetened coconut flakes, lightly toasted

Apple Pudding Cake

Cream all together
1/4 cup butter
1 tsp salt
1 tsp vanilla
1 Cup sugar
1 egg
Add:
2 cups coarsely grated apples - skins too
1 cup flour
1 tsp soda
1/4 tsp nutmeg
1 tsp cinnamon

Mix and put in 8 x 8 greased pan - need to double for 9 x 13.  Bake at 325 for 45 minutes.
Sauce for apple pudding cake
½ Cup butter
1 cup sugar
½ large can of evaporated milk (3/4 cup)
cook slowly under boiling point for 12 minutes.  Remove from heat.  Add 1 TBS vanilla and a dash of nutmeg.  Serve pudding cake warm and sauce hot.  Also use whipping cream.
Picture from Mel's Kitchen Cafe

My Mom's Peanut Brittle

2 C. sugar

1 C. water

1 C. Karo syrup

Boil until it spins a thread (about 15 minutes)

Add 2 C. raw peanuts

Cook until it turns brown.  Stir frequently so the peanuts don't burn.

Add 1/4 tsp. salt

2 Tbsp butter

2 tsp. vanilla

2 tsp. soda

Pour onto buttered cookie sheet.

Pumpkin Delight

First Layer:
1 ½ cups flour
1 cube melted butter
½ cup chopped nuts ( I like pecans)
Mix and press into the bottom of 9 x 13 pan.  Cook for 30 minutes at 350 degrees or until golden brown.

Second layer:
8 oz cream cheese
1 Cup powdered sugar
Mix together with 1 TBS milk.  Fold in ½ of a 12 oz cool whip.  Spread onto cooled crust.

Third layer:
1 Cup milk
16 oz canned pumpkin
8 oz box of vanilla instant pudding
1 tsp of pumpkin spice
Mix together with mixer.  Spread over layer 2
Can top with toasted pecans

Fourth Layer:
Top with Cool Whip and refrigerate for at least 4 hours.
Picture courtesy of Lil Luna

Fruity Sherbet

Soften slightly the ice cream and sherbets
1/2 gallon Raspberry Sherbet
1/2 gallon Pineapple Sherbet
1/2 gallon Vanilla Ice Cream
Fold gently together the above ingredients.
Then fold in the fruit and nuts below:
1-2 packages frozen raspberries
2 diced bananas - not too ripe
12 oz. can drained crushed pineapple
1 1/4 cups coarsely chopped pecans
Small jar chopped cherries
1 1/2 Cups blueberries, frozen are fine
Place the above back into the ice cream/sherbet containers and freeze.

Cranberry Chip Cookies

1/2 Cup butter
1/2 Cup Shortening
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 Cup flour
1 tsp baking soda
1/2 tsp salt
1 Cup chocolate chips
1 Cup vanilla chips
1 Cup craisins
1 Cup chopped pecans

Bake at 350 for 9-11 minutes
This recipe is from Suzanne Hix - she would bring these to the ward when she would visit.  DELICIOUS
Picture courtesy of Taste of Home

M & M Cookies

1 Cup shortening
1 Cup Brown Sugar
1/2 Cup white sugar
Beat until fluffy - 2 to 3 minutes
Add 2 tsp vanilla
2 eggs
Mix
Add
2 1/4 Cup white flour
1 tsp baking soda
3/4 tsp salt
Then add 1 Cup M & M's
Drop by spoonful unto ungreased cookie sheet.  Decorate with more M & M's pressing them slighthly into the dough so they won't fall off.
Bake at 375 for 10 minutes.
Photo courtesy of 24/7 moms.

Minestrone Soup

Recipe adapted by Our Best Bites

1 lb. Italian sausage
1 medium onion, diced

4 cloves minced garlic

4 c. water
2 stalks celery, diced

2 large carrots, diced

1-2 small zucchini, quartered and chopped
1 can beef broth
1 10-oz. can bean with bacon soup
1 28-oz. can diced tomatoes

1 can Great Northern Beans, drained and rinsed
1 Tbsp. sugar
1 tsp. oregano
1 tsp. Kosher salt
1/2 tsp. black pepper

1/8-1/4 tsp. red pepper flakes

Remove casings from sausage and crumble the meat. In a large soup pot, brown Italian sausage with onions and garlic. Carefully drain, if necessary. Add remaining ingredients, bring to a boil, cover, and then reduce to a simmer. Simmer on low for 1 hour, stirring occasionally. Serve with freshly grated Parmesan cheese and breadsticks or French bread.

Additionally, you can make this in a slow cooker. Just brown the sausage, onion, and garlic in a frying pan, drain, and then transfer to a slow cooker. Add remaining ingredients and cook all day on low.

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

Ingredients:
4 high-quality ciabatta or focaccia rolls or 8 slices high-quality sandwich bread (like sourdough)
Creamy Chipotle-Lime Dressing (recipe below)
8 1-ounce slices Provolone or pepperjack cheese (or half Provolone and half pepperjack)
1/2 cup guacamole
2 portabello mushrooms, cut into 1/2″ slices
1 small red onion, sliced
1/2 pound fresh asparagus, tough ends snapped off
1/2 cup (approximately) roasted red peppers
Creamy Chipotle-Lime Dressing
1 cup mayonnaise
1/2 cup buttermilk
1 1-ounce package Hidden Valley Ranch dressing mix
3-4 cloves garlic
Juice of 1 lime
1/4 cup adobo sauce (from a can of chipotle chilies)
1/2 cup roughly chopped cilantro (about 1 handful)
Instructions:
To prepare the dressing, place all the ingredients in a blender and blend until combined. Refrigerate for at least 30 minutes before serving.
Preheat oven to 450. Line a baking sheet with aluminum foil. Place washed and snapped asparagus, sliced portabellos, and sliced onion on the baking sheet. Drizzle with 2-3 tablespoons olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to evenly distribute the the oil and salt and pepper (you may need a little more on the mushrooms because they tend to absorb it). Roast for 15 minutes or until veggies are tender.
While the veggies are roasting, spread both sides of each piece of bread with the Creamy Lime-Chipotle Dressing. Place a slice of cheese on the bottom. Add 1/4 of the roasted red peppers.
Spread the top with guacamole and then place another slice of cheese on top of the guacamole.
When the veggies are done roasting, divide them among the sandwiches (on the bottom half). Top each sandwich and cook in a panini press (or on a skillet with a heated pan pressed on top of the sandwich). Allow to stand 2-3 minutes before cutting in half and serving. Makes 4 large sandwiches.
Picture and recipe courtesy of ourbestbites.com.  Served this at Rachel's Wedding - amazing.

Orzo Salad

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 TBS extra virgin olive oil
1 clove garlic, minced
2 TBS fresh parsley,minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Placed blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano. 
This can be served warm, room temperature or cold.
Picture courtesy of For the Love of Cooking.net
.

Kathleen Magnusson's Creamy Chicken Soup

Use 3 - 14 1/2 oz or 1 - 49 oz can of Chicken Broth or make your own chicken broth by boiling bones and skin from a rotisserie chicken.  Cup up your favorite vegetables and cook until tender in chicken broth.  (The vegetables I like to use are:  Potatoes, onions, celery, green pepper, carrot.)  In another sauce pan, melt 1/2 Cup butter.  Add 1/3 Cup cornstarch, 3 Cups milk, 1 Cup cream.  Heat until thick.  Add milk mixture to vegetables.  Add cup up chicken from rotisserie chicken, or canned chicken, or cooked chicken tenders.  Add 1/2 tsp pepper, 1 tsp salt and 1 TBS dried parsley flakes. You can also add other seasoning such as Mrs. Dash.

Ooey Gooey Chex Mix

1/2 Box Rice Chex
1/2 Box Golden Grahams
1 Cup almonds
1 Cup pretzels
1 Cup coconut

Melt 3/4 Cup butter
Add 1 Cup Sugar and 1 Cup karo Syrup
Boil 2 minutes and pour over cereal mix.
Photo Courtesy of The Recipe Critic

Twix Bar Cookies

Ingredients

• 2 C plus 2 Tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 Tbsp unsalted butter melted and cooled until warm
• 1 C packed brown sugar
• 1/2 C sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla
• 2 C coarsely chopped Twix Bars

Instructions

1. Preheat oven to 325 degrees
2. Chop your Twix bar into 1/4 inch chunks
3. Cut each bar in half lengthwise and then chop into 1/4 inch pieces width wise
4. In a bowl combine flour, soda and salt
5. Set aside
6. In your mixer blend butter and sugars together until combined
7. Beat in egg, egg yolk and vanilla
8. Add in dry ingredients and beat until just combined
9. Fold in Twix Bar chunks
10. Bake for 13-16 minutes until light golden brown and edges start to harden but center is soft
11. Do not over bake
12. Because of the caramel in the Twix they may stick a bit to the cookie sheet so use a spatula to remove (Use Silpat)
    Recipe and picture from Your Home Based Mom

Caramel, Pretzel, Chocolate Chip Cookies

Ingredients

• 1 C butter flavored shortening or butter
• 3/4 C white sugar
• 3/4 C brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1/4 C flour
• 1 tsp baking soda
• 1 tsp salt
• 1 C milk chocolate chips
• 1 C caramel bits
• 1/2 C broken pretzel pieces

Instructions

1. Preheat oven to 350 degrees.
2. In your mixer cream together shortening/butter with brown sugar and white sugar until light and fluffy.
3. Add in the eggs and beat until combine.
4. Add in vanilla.
5. Add flour, baking soda and salt and stir until combined.
6. Do not over mix.
7. Add in chocolate chips, caramel bits and pretzels.
8. Drop by spoonful onto a prepared cookie sheet and bake for 8-10 minutes or until light brown. Cool on sheet for five minutes and then move to a wire rack.
9. Makes 3 dozen.
   Picture and recipes from Your Home Based Mom

Fish Tacos with Lime-Cilantro Crema

Ingredients

• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 pounds white fish fillets (such as halibut, tilapia, red snapper, etc.)
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage

Directions

Preheat oven to 425 degrees. To prepare crema, combine the first eight ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Dulce De Leche Cupcakes

Ingredients:

• 1 and 3/4 cups  cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup  unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract²
• seeds scraped from 1/2 of a vanilla bean
• 1/2 cup  full-fat sour cream at room temperature
• 1/2 cup whole milk at room temperature

Directions:

1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. 
5. Pipe in some dulce de leche after the cupcake is cooled and frost with vanilla buttercream frosting and drizzle with more dulce de leche.
   

    Vanilla Buttercream

   Yield: 2.5 cups

   Ingredients:

   • 1 cup unsalted butter, softened to room temperature
   • 4 - 5 cups  confectioners' sugar
   • 1/4 cup  heavy cream
   • 2 teaspoons pure vanilla extract
   • salt, to taste

   Directions:

   1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
   2. Cover tightly and store for up to 1 week in the refrigerator.

Reesa's Chicken Salad

2 lbs chicken breast, cooked and shredded* or rotisserie chicken
Chicken broth to cook your chicken in (if using a slow cooker)
1 apple, diced of your choice; (we usually choose Gala or Fuji)
1 cup grapes, halved or quartered
2 stalks celery, chopped
1/3 cup raw walnuts, chopped
1/3 cup dried cranberries
2 green onions, diced
1/2 cup Brianna's poppyseed dressing (more or less depending on preference)
Dash of white vinegar
Salt and pepper to taste

Directions:
1. Place chicken in slow cooker with enough water to cover about halfway. Cook on low 6-7 hours, high 3-4 hours or use rotisserie chicken.
2. Prepare ingredients that need to be chopped and diced, add to large bowl.
3. Add shredded chicken, poppyseed dressing, vinegar, salt and pepper to the rest of the ingredients and mix.
4. Let chill until ready to serve.

Charro Beans

Charro Beans is an authentic Mexican recipe that is mainly consumed in the northern part of Mexico and is commonly served alongside carne asada.

Ingredients

• 16 oz uncooked pinto beans
• 5 slices bacon cut into smaller pieces
• 3 beef franks cut into cubes
• 1 cup ham cut into cubes
• 1 pound Mexican chorizo
• 2 tomatoes diced
• 1/2 bunch of cilantro chopped
• 1/2 onion diced
• jalapeño if desired
• 1 more chipotle peppers depending on how spicy you want it
• 1 clove garlic chopped
• pepper oregano, paprika, cumin, and salt to taste.

Instructions

To Cook the Pinto Beans - Stove top

1. Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
2. Let boil for about 1.5 hours, checking often to make sure that there is still enough water.

To Cook the Pinto Beans - Slow Cooker

1. Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
2. Turn the slow cooker on to high and heat for 3 hours.

To Make The Charro Beans

1. Add the bacon to a large pot and cook for about 5 minutes.
2. Add the chorizo and continue cooking until cooked through.
3. After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
4. Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
5. Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
6. If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
7. Serve hot as a side dish or on its own.
   Recipe and picture from mylatinatable.com

Dad's Chocolate Chip Cookies

1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar
1 eggs
1/2 tsp vanilla
1 Cup flour
1 3/4 Cup oats
1/2 tsp baking powdered
1/2 tsp baking soda
1/4 tsp salt
chocolate chips.

Mix butter and sugars.  Add egg and vanilla.  Mix dry ingredients separately and add to wet ingredients slowly.  Bake at 350 for 10 minutes.
This recipe of from Trista Ogilvie

Caramel Apple Dip

Ingredients

• 1 x8oz brick cream cheese, softened
• 1 container prepared caramel dip (approx. 16 oz)
• ½ - 1 package heath bits
• 8-10 granny smith apples, cored and sliced

Instructions

1. thoroughly combine the softened cream cheese and 2 big spoonfuls of the prepared caramel dip. spread across the bottom of a glass pie plate.
2. spread the remaining prepared caramel dip as the second layer.
3. sprinkle heath bits all over the top. chill in fridge for a couple of hours.
4. serve with sliced granny smith apples
5. Recipe from livecrafteat.com

Burrito Bowl

Ingredients

3 cups cooked white rice

2 tablespoons chopped fresh cilantro

1 tablespoon orange zest

2 cups cooked black beans

1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows

2 cups Pork Carnitas, recipe follows

1 cup shredded Cheddar

1/2 cup sour cream

2 green onions, chopped

Easy Pico de Gallo:

Salt

Pinch of sugar

2 medium tomatoes, seeds removed, and chopped

1/2 medium sweet onion, finely chopped

1 jalapeno, ribs and seeds removed, finely chopped

1 avocado, halved, pitted, peeled and cut into small cubes

1 lime, juiced

3 tablespoons chopped fresh cilantro

Pork Carnitas:

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)

Salt and freshly ground black pepper

2 teaspoons dried oregano

1 teaspoon ground cumin

1 tablespoon olive oil

1 onion, coarsely chopped

4 cloves garlic, minced

1 jalapeno, seeded and ribs removed, chopped

1 orange, cut in half

3 tablespoons vegetable oil

Directions

1. In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.

Easy Pico de Gallo:

1. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.

Pork Carnitas:

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.  Serve
REcipe courtesy of Melissa d'Arabian

Roasted Red Pepper Raviloli

Ingredients

• 3 red bell peppers
• 2-3 Tbsp onion
• 2 Tbsp minced garlic
• 1/4 C fresh basil
• 3 Tbsp olive oil
• 1- 1 1/2 C half and half
• 1 tsp cornstarch
• 1/3 C grated Romano or Parmesan Cheese
• 2 Tbsp butter
• salt and pepper to taste

Instructions

1. Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an alllow to steam for about 5-10 minutes.
2. Remove the skin from the peppers and cut into small pieces.
3. In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
4. Mix corn starch and half and half together well, no lumps.
5. Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency.
6. Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency.
7. Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.

Roasted Red Pepper Ravioli was originally written by Leigh Anne Wilkes

French Toast Casserole

MAKES 2   9 x 13's
4 Croissant rolls
4-5 slices of 2 different types of bread - potato, white, french
1 pound of butter
1 - 8 oz cream cheese
1 cup maple syrup
1 dozen beaten eggs
3 cups 1/2 and 1/2
1 TBS vanilla

Break all bread into bite-sized pieces and put into two 9 x 13's and let them sit overnight.  They are better if the bread is a little stale.  In one bowl, put 1 pound of butter, cream cheese and maple syrup.  Don't mix but put it in the refrigerator.  In another bowl, beat eggs with 1/2 and 1/2 and vanilla.  Put that in the frig.  In the morning microwave the first bowl until butter is melted.  There can be chunks of cream cheese.  Pour over bread in dish.  Whisk the second bowl and pour in the baking
dish.  Sprinkle with cinnamon.  Bake at 375 for 35-45 minutes.

Eggs Florentine

12 eggs
2 Cups cottage cheese
1 Cup grated Swiss or Jack cheese
4 oz Feta cheese, cubed
4 oz cream cheese,cubed
10 oz. frozen chopped spinach, thawed and drained
1/2 tsp. nutmeg
Beat eggs lightly.  Stir in spinach and nutmeg.  Add cheese and mix.  Pour into 2 greased pie plates.  Bake at 375 for 40 minutes or until knife in center comes out clean.  Allow to cool 5 to 10 minutes before cutting.

Magy's Chicken Salad

Ingredients
1 boneless chicken breast
3 cans of mixed vegetables, carrots, mexican squash
1/2 a head of lettuce
mayonnaise
sour cream
mustard
1 can of jalapenos
1 bag of tostadas
1 onion
rice
tomato bouillon with chicken flavor

Rice:
1.  Add TBS of vegetable oil to a pan and apply medium heat.
2.  Add 1 cup of rice and cook until it is light brown.
3.  Then add a couple of pieces of onion for flavor
4.  Add 2 cups water
5.  Add 1 TBS of tomato bouillon
6.  (After adding tomato bouillon, taste the mixture of water.  If you think it needs more tomato bouillon
, add more)
7.  As water starts to evaporate, you will want to add more water until rice is fully cooked.

Chicken:
1.  Cook the chicken in salt water for 1 hour and a half (add as little or as much salt as as you like).
2.  After its done cooking, let it cool.
3.  Then shred the chicken by hand.
4.  Add 3 cans of mixed vegetables (without the water with the shredded chicken in a bowl).
5.  Chop 1/2 of head of lettuce into fine pieces and add to bowl
6.  Add sour cream, mayonnaise and mustard as much as you'd like
7.  Also, add a small amount of jalapeno juice from the can
8.  Mix everything together.

Decadent Brownies

Take one brownie mix for a 9 x 13 size pan. Mix according to package. Put half of mix in greased 9 x 13. Place large Symphony Almond and Toffee bars on batter, then top with the remainder of the batter. Bake according to package directions. Picture courtesy of Food Fanatic

S'mores Cookies

Ingredients

• 11 Tablespoons unsalted butter , softened
• 1 cup brown sugar , packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• optional 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars , broken into pieces
• 1-2 packages graham crackers , broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
    
   Picture and Recipe courtesy of The Girl Who Ate Everything

Jiffy Cornbread with Creamed Corn

Ingredients
2 boxes Jiffy corn muffin mix
1 Cup sour cream
3 beaten eggs
1/2 Cup melted butter
1 tsp salt
16 oz can creamed corn
Directions
Mix all ingredients together and pour into greased 9 x 13 baking dish.  Bake at 375 degrees for 35 minutes or until lightly brown.

Honey Butter

½ Cup butter
1/4 tsp vanilla
1 egg yolk
½ Cup honey
whip softened butter.  Add vanilla and egg yolk.  Add honey gradually while whipping.  Makes 1 cup.

Finlay's Shortbread Cookies

1 pound unsalted butter
1 Cup plus 2 TBS Sugar
5 Cups flour

Mix butter, sugar and flour.  Roll into a 1/2 sheet rimmed sheet pan and bake at 250 degrees for 45-50 minutes.  Can cut into shapes or strips after baking but while still warm.  The Finlay's like to dip one end in chocolate and place slivered almond on top.

Chocolate
9 oz chocolate chips
6 oz butter
Melt together and dip
The recipe is from the Finlay Family and the picture is courtesy of The Joy Of Baking.

Sugar Cookies

2 1/4 Cups sugar
1 Cup butter
3 eggs beaten
3 TBS milk
1 1/2 tsp vanilla
4 3/4 Cups  plus 2 TBS flour
1 1/2 TBS baking powder
3/4 tsp salt

Cream sugar and butter.  Add eggs, milk and vanilla, sift dry ingredients together and beat into creamed mixture combining thoroughly.  Let dough cool in the refrigerator so it is easy to handle.  On lightly floured board, roll one-half of the dough at one time, keeping the rest refrigerated.  But into desired shape. 
Bake at 400 degrees for about 8 minutes or until golden brown.  Picture courtesy of Baking a Moment.

Million Dollar Cookies

Ingredients

• 1 Cup of Unsalted Butter (2 sticks)
• 1/2 Cup White Sugar
• 1 Cup Light Brown Sugar
• 2 Large Eggs
• 1/2 Teaspoon Vanilla
• 2 1/3 Cups Flour
• 1 1/4 Teaspoon Baking Soda
• 1/4 Teaspoon Salt
• 3/4 Cup Milk Chocolate Chips (we prefer ghirardelli)
• 3/4 Cup Semi Sweet Chocolate Chips
• Nutella
• Dulce de Leche
• Sea Salt
• 
  

Instructions

1. In a large skillet over medium heat, add the butter and cook, stirring slowly with a whisk until golden, nutty scented and foamy, about 3-5 minutes. Set aside to cool.
2. Meanwhile, mix the flour, salt and baking soda in a bowl.
3. Add the sugar and brown sugar to a standing mixer and add the browned butter. Mix for 2 minutes to properly combine the sugar mixture. Add the vanilla and mix again. Finally add the egg and egg yolk and mix for a few seconds or until the egg is incorporated. Add the flour bowl contents and mix for 30-60 seconds before adding the chocolate chips.
4. Place a large sheet of saran wrap on the counter and dump out the dough. Form the dough into a long log and cover tightly with saran wrap. Refrigerate the dough 30 minutes.
5. Slice the dough into circles to make it easier to flatten.
6. Meanwhile, heat the oven to 350 and line a few baking sheets with parchment paper or Silpat mats.
7. Press a ball of the dough in the palm of your hand and place 1/2 teaspoon of nutella and 1/2 teaspoon of dulce de leche on the dough. Wrap the dough over the filling and shape into a ball. Place on baking sheets and bake for 9-10 minutes.
8. Remove from the oven and immediately sprinkle with a little sea salt. Allow to cool for a minute or two before placing on a cooling rack.  Makes 2 dozen cookies.  Recipe and picture from Ohsweetbasil.com!!!

Caramel Apple Crisp

Ingredients

• Filling:
• 8 cups sliced *apples (5-6 large)
• 2 Tbsp sugar
• 1 Tbsp flour
• 1/2 tsp cinnamon
• 14oz caramels (2 1/4 cups)
• 6 Tbsp milk
• Topping:
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 cup oats
• 3/4 cup butter, soft
• 1 tsp cinnamon
• Notes:

Instructions

1. Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
2. Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
3. Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
4. Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.

*Granny Smith, Fuji, or Honey Crisp apples are good for this recipe.

Recipe and picture courtesy of Creations By Kara

Dump Stew

1/2 to 1 pound ground beef (or you can use ground turkey or cup up chicken)
Brown the ground beef  and to that add one chopped onion - Saute
Into that add some garlic and a package of taco seasoning mix
Add 5 cans of beans undrained (some suggestions - kidney, pinto, white - whatever you like but make sure it's five different kids)
1 can of corn - drained
32 ounce can of chopped tomatoes

Heat through and serve.
Recipe courtesy of Sonya Johnston

California Cornbread

Mix one yellow cake mix as directed
Mix on package Marie Calendar’s Corn bread as directed
Gently mix together.  Pour into a 9 x 13.  Bake at 350 for 40 minutes or until toothpick comes out clean. 

Creamy White Chicken Chili

Ingredients:
    1 tablespoon oil
    1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method)
    1 medium onion, chopped (about 1/2 cup)
    1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
    2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
    1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
    2 cans (4 ounces each) chopped green chiles (see note above)
    1 teaspoon salt
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1 cup sour cream
    1/2 cup whipping cream (see note above)
    Fresh cilantro, for garnish (optional)
    Shredded cheese, tortilla chips, other toppings (optional)

Directions:
    Stovetop Directions: In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s ok if the chicken isn’t cooked all the way; it will cook more in the next step).
    Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
    Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
    Remove from the heat; stir in the sour cream and cream.
    Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.
    Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
    Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
    Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
    Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
    In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Both the recipe and the picture are from Mel's Kitchen Cafe

Easy Broccoli Cheese Soup

Ingredients:

    3 1/2 cups chicken broth
    1/2 cup finely diced onion (white or yellow)
    1 teaspoon salt
    1/2 teaspoon pepper
    5-6 cups (about 30-36 ounces) chopped broccoli
   4 cups milk (I use 2%)
    1/2 cup all-purpose flour
    3 cups (12 ounces) freshly grated cheddar cheese
    1 cup (4 ounces) freshly grated Swiss cheese
Directions:
    In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it won’t be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
    In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring quickly. Bring the mixture to a gentle simmer, stirring constantly, and cook until thickened, 3-4 minutes.
    Turn the heat to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
    Serve immediately (the soup will thicken as it cools).  Yields 6-8 Servings
Recipe and picture from Mel's Kitchen Cafe

Slow Cooker Chili

Ingredients
1 pound ground beef
3/4 Cup diced onion
3/4 Cup diced celery
3/4 Cup diced green bell pepper
2 cloves garlic minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans drained
1 (15 ounce) can canellini beans with liquid
½ TBS chili powder
½ tsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp hot pepper sauce

Place the beef in a skillet over medium heat, and cook until evenly brown.  Drain grease.  Place the beef in a slow cooker and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans and cannellini benas.  Season with chili powder, parsley, salt, basil, oregano, black pepper and hot pepper sauce.  Marissa Carlson!!

Rocky Road Fudge Bars

Brownie
1/2 Cup butter
1 Cup sugar
1/2 to 1 Cup chopped nuts
1 tsp vanilla
1 sq. unsweetened chocolate
1 Cup flour
1 tsp baking powder
2 eggs

In large saucepan melt butter and 1 oz chocolate over low heat.  Add remaining ingredients and spread in 9 x 13 pan that has been greased and floured.

Filling
6 oz cream cheese (softened)
1/2  Cup sugar
1/4 Cup butter
1/2 tsp vanilla
2 TBS flour
1 egg
1/4 cup chopped nuts
6 oz semi sweet chocolate chips

In small bowl combine 6 oz cream cheese with next 3 ingredients.  Blend until smooth and fluffy.  Stir in nuts and spread over chocolate mixture.  Sprinkle with chocolate chips and bake at 350 degrees for 25-35 minutes - until toothpick inserted in center comes out clean.

Frosting
2 Cups miniature marshmallows
1/4 Cup butter
1 square unsweetened chocolate
1 tsp vanilla
2 oz cream cheese
1/4 Cup milk
3 Cups powdered sugar

Sprinkle marshmallows over cream cheese mixture and bake 2 minutes longer.  In large saucepan melt butter, chocolate, cream cheese and milk.  Beat in powdered sugar and vanilla.  Pour over marshmallows and swirl together.
Makes 3 dozen bars.  Store in Frig
From Angie Jensen
Picture from The Every Kitchen

Tomato Basil Pie

1 and 1/2 cups grated mozzarella cheese, divided
1 baked 9 inch pie crust
3 medium-size home-grown tomatoes, diced and drained
1 cup fresh basil leaves, loosely measured and ripped
1-2 cloves of garlic, chopped fine or crushed
3/4 cup mayonnaise
1/2 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese

1. Put 3/4 cup mozzarella cheese on the bottom of the pie crust.
2. Cover with tomatoes and layer the basil leaves.
3. Mix garlic, mayonnaise, remaining mozzarella, black pepper and Parmesan cheese
   until well blended and spread on top of pie.
4. Bake at 350 degrees for 30 minutes or until cheese is golden.

Serves 8
Serve warm or room temperature.

Quinoa and Black Beans

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Cafe Rio Cilantro Ranch Dressing Copycat Recipe

Prep Time 5 minutes

Ingredients

• 1 packet Hidden Valley Ranch mix TRADITIONAL not BUTTERMILK
• 1 c. mayonnaise I prefer Best Foods
• 1 c. buttermilk
• 2 tomatillos remove husk, diced
• 1/2 bunch cilantro fresh
• 1 clove garlic
• 1 lime juiced
• 1 jalapeno we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds

Instructions

1. Add all the ingredients in to a blender.
2. Blend until smooth.
3. Serve as a dressing over salad or as a dip for veggies and chips.
   All the following Cafe Recipes are from Favorite Family Recipes - they really are the best ones I have come across
   

Cafe Rio’s Cilantro Lime Rice and Black Beans

Cook Time 20 minutes

Servings 4

Ingredients

For the Rice:

• 1 c. rice uncooked, long-grain, white rice
• 1 tsp. butter
• 2 cloves garlic minced
• 1 tsp. lime juice freshly squeezed
• 1 15 oz. can chicken broth
• 1 cup water
• 1 Tbsp. lime juice freshly squeezed
• 2 tsp. sugar
• 3 Tbsp. cilantro fresh chopped

For the Black Beans:

• 2 Tbsp. olive oil
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1 can black beans rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. cilantro fresh chopped

Instructions

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2. Cover and cook on low 15-20 minutes, until rice is tender.
3. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.