Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies (from How to Cook Everything by Mark Bittman)

2 sticks butter, softened.

¾ cup granulated sugar

¾ cup brown sugar

2 eggs

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

2 cups chocolate chips

Heat oven to 375°F. Cream together butter and sugars; add the eggs one at a time until well blended. Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips. Drop Tablespoon-sized mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned about 10 minutes. Cool about 2 minutes on the sheets.

Alfredo Sauce

Guiltless Alfredo Sauce - from Our Best Bites. (go to their website, their directions are so much better than mine.)

My favorite Alfredo recipe.

Blend in a blender:
2 cups milk
3 ounces cream cheese
2 TBSP flour
1 tsp salt

Melt 1 TBSP butter then add blended ingredients.

Then add 1 cup Parmesan cheese.

Cover, let stand 10 minutes.

Abby Mandel's Deep Dish Pizza Crust

My favorite pizza dough.

1 1/2 TBS olive oil
2 tsp cornmeal
1 pkg dry yeast
1 tsp sugar
1 c warm water
2 1/2 cups flour
1 tsp salt

Rub 2 tsp olive oil on sides and bottom of pan, sprinkle cornmeal. Stir yeast, sugar and warm water together. Let stand until foamy.

Combine flour, salt and remaining oil in bowl. Mix until dough pulls from side. Place in oiled or greased bowl to rise until doubled, about 1 hour. Punch down, and roll out on floured surface.

Slow Cooker Creamy Chicken with Biscuits

from Real Simple Magazine.
This is basically a homemade pot pie without all the work. Really easy and really delicious. Serves 6

Hands-on Time: 15m

Total Time: 6hr 30m

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 cup frozen peas
• 1/2 cup heavy cream
• 
  

Directions

1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.

2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).

3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Real Drop Biscuits

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• 
  

Directions

1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

Nutritional Information

Serving Size: Includes 1 Easy Drop Biscuit

Calories 616; Fat 33g; Sat Fat 18g; Cholesterol 146mg; Sodium 1255mg; Protein 29g; Carbohydrate 49g;

Sugar 7g; Fiber 4g; Iron 4mg; Calcium 161mg

Spicy Honey Chicken

Spicy Honey Chicken

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar

1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

Mexi-Lime Chopped Salad

This will be your most favorite salad. Ever. From Jessica Romney via
http://arizonaromneys.blogspot.com/2009/06/little-something-yummy.html

1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado
2 tomatoes
1 large mango
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled

Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder

Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!

You can leave it without the Spicy Honey Chicken (recipe follows), but if I’m making it for a meal, I add this chicken to the top. And it’s AMAZING. (It’s NOT spicy, by the way).

It's easier than it looks and so good. Enjoy!

Spicy Honey Chicken
http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html

Spicy Honey Chicken
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar
.
1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

Evil Chicken

from Joanne Fluke's book Devil's Food Cake

1 lb bacon, cut into bite-sized pieces

1 1/2 to 2 lb boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.

Basil Tomato Vegetable Soup

from Favorites, a collection of favorite Ivory family recipes

5 strips of bacon, diced
1 rib celery
1/2 cup chopped onion
1 carrot, peeled and diced
1 red pepper, seeded and diced
6 fresh basil leaves, chopped (divided)
2 cloves
1 (28 ounce) can chopped tomatoes
2 chicken bullion cubes
1 cup half n half

In a large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bullion cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes.

Gooey German Chocolate Bars

from Jordan Christie "How to Be a Hepburn in a Hilton World"

1 Package German Chocolate Cake Mix (I like Devil Foods)
1/2 cup (1 stick) butter, softened.
1 tub pecan coconut frosting
3/4 bag semisweet chips
1/2 cup whole milk

1. Preheat oven to 350 degrees and grease a 9X13 inch pan.
2. Pour cake mix into a large mixing bowl. Cut softened butter into cake mix using pastry blender or by crisscrossing two knives.
3. Press exactly half the mixture into bottom of the greased pan. Bake for 10 minutes.
4. Remove pan from oven and carefully spread pecan coconut frosting over the baked layer. Evenly sprinkle chocolate chips over the layer of frosting.
5. In a seperate bowl combine milk and remaining cake mixture. Do not overmix. Drop by teaspoonfuls onto the layer of the chocolate chips.
6. Bake for 23 to 28 minutes. Let cool completely (2 hours at the very least overnight is preferred). Cut into squares and serve as individual bars or with a scoop of vanilla bean ice cream.

Makes 15 bars.

Tennesse French Toast

from Jordan Christie "How to be a Hilton in a Hepburn World"

1/2 Pint Fresh Strawberries, hulled and sliced
2 Tablespoons sugar, divided.
6 Extra Large Eggs
1 1/2 cups Half-n-Half
2 Tablespoons Honey
2 teaspoons pure vanilla extract
1 teaspoon salt
1 loaf of brioche
Salted butter
Vegetable oil
Confectioners' sugar

1. Combine the fresh strawberries and 1 Tablespoon of sugar in a small bowl and set aside.
2. In a large bowl, whisk together eggs, half-n-half, honey, 1 Tablespoon of sugar, vanilla, and salt.
3. Slice the brioche loaf into three-fourths inch slices and soak for 1 to 2 minutes, turning once.
4. Heat 1 teaspoon butter and 1 teaspoon of oil in a large sautee pan over medium heat. Remove a slice of bread from the egg mixture and cook for 2 to 3 minutes on each side. Soak additional bread slices in the egg mixture while you're waiting for each batch to cook. Continue to add butter and oil to the pan as needed.
5. Sprinkle finished slices with confectioners' sugar and top with strawberries. Serve with maple syrup or additional honey.

Serves 6 to 8.

* I don't necessarily cook this as directed. I really like the ratio of ingredients. I also cinnamon and nutmeg.

To Die For Blueberry Muffins

To Die For Blueberry Muffins (from KC Stake Relief Society Cookbook.) These really are the best recipe I have ever tried.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (I often use frozen)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preparation of To Die For Blueberry Muffins
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20ish minutes.
My friend Tiffany gave me a fantastic tip for the butter in the topping: grate it with a cheese grater. Super easy.

Chunky Avocado Salso

From Just Cook Already

1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bushel of green onions

1 can of black beans
, drained
Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce



Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

Tortellini Soup

From Jenny Kusgen. This is one of my most favorite soups - I love all the fresh vegetables.

3 cups water
3 14oz. cans chicken broth
2 yellow squash, chopped
1 green pepper, chopped
1 pkg tortellini
3 carrots chopped
1 yellow onion, chopped
½ tsp. salt
½ tsp. garlic salt
2 cups chicken, cubed
2 cups fresh spinach
2 Tblsp Basil (I don't add this much.)

Start with water and chicken broth. Bring to boil. Add veggies: squash, pepper, onion, carrots. Until vegetables are cooked. Add pasta, cook about 5 minutes. Add chicken and spinach…ready to eat!

Creme Brulee French Toast

from Cheri Koford. I made this for the ladies of meal exchange and every single one of them made it for their family that weekend. Easy, delicious, and elegant.

1 stick butter
1 cup brown sugar
2 TBSP corn syrup

-Heat together and pour in bottom of 9X13 pan.

8-9 inch Challah Bread (from Atlanta Bread cut into 1 inch slices. OR I have used Jimmy Johns day old sandwich bread and it works GREAT.)

-Arrange bread (1 layer) in 9X13 over brown sugar mixture- don't be afraid to squeeze it in.

5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp. orange juice
1/4 tsp salt.

-Wisk these ingredients together and pour over bread. Refrigerate over night. Bake 350 35-40 minutes.

Berry Smoothies

Found this on Allrecipes. Foolproof. I especially like it because we always have these ingredients on hand.

1 cup milk
2 cups frozen berries
1-2 TBSP sugar
1 cup ice cube

Chocolate Mousse

I made this recipe for Ornament Exchange and it was well received. It is very rich even for a chocolate lover like me. I made it with semi-sweet chocolate chips, next time I will use milk chocolate like the recipe suggests.

from Favorites: a collections of Favorite Ivory Family recipes.

In top of double boiler melt:

3 cups miniature marshmallows

1/2 cup milk

1 (4 ounce) Hershey Chocolate bar, broken.

Stir over hot water until melted and cool.

Whip 1 cup of whipping cream and fold into cooled chocolate mixture. Pour into small dessert dished and chill. When ready to serve, garnish with a daub of whipped cream and a small candy cane or a piece of fresh holly. Makes 6 servings.

Roasted-Tomato Soup with Parmesan Wafers

Gourmet | September 2003

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

Active time: 20 min Start to finish: 1 3/4 hr

Active Time: 20 min
Total Time: 1 3/4 hr

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

Creamy Tomato Soup

Creamy Tomato Soup with Asiago Croutons

From the Panera Bread Kitchen
Serves 6

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

Adding baking soda to the tomatoes keeps the milk from curdling1 Loaf of Asiago Bread(sliced Thick)

Melt the Butter in a soup pot.Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.Stir the baking soda into the tomatoes.Add the tomatoes to the milk, and bring just to a simmer.Remove from the heat and put through a strainer.Taste and correct seasonings.Reheat before serving. Top with Asiago Croutons- The More the Better!

Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.Butter both sides of those slices, then cut the slices into bite-size cubes.Bake the bread in a 425 degree oven for 15 minutes or until crispy.

White Chicken Chili

by Bruce Kusgen

1 Tsp. olive oil
1 lb. boneless chicken breast ( I used about 1.5 lbs for yours)
1 can Rotel (don't drain)
1/4 cup chopped onion
3 cloves garlic, minced
16 oz. tomatillos
1 can chicken broth
1 can green chillies
1/2 tsp. oregano
1/2 tsp. coriander seeds, crushed
1/4 tsp. ground cumin
2 cans Great Northern Beans, drained
3 Tsp. lime juice
1/4 tsp. black pepper
1/2 cup shredded sharp cheddar cheese
1 small can tomato sauce
optional: red and green pepper

Cook chicken in skillet with olive oil. Saute for 3 minutes or until done. Place all ingredients, except cheese in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve chicken chilli with tortilla chips, salsa, sour cream and condiments of your choice. Serves 6.

Baked Potato Soup

Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed (when I am feeling crazy, I leave the skins on)
1 1/4 cups shredded cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1. Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

HOMEMADE VANILLA CUPCAKES

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening or butter
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk or sour milk

Mix flour, baking powder, baking soda & salt, then set aside. Mix together shortening, vanilla & sugar on medium speed for 30 seconds. Add egg whites & buttermilk mixing well. Combine all ingredients together on low speed. Pour batter into cupcake liners. Bake @ 350 for 12-15 minutes.If you need to make sour milk you will need milk & 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using in recipe. This gives the recipe the tart taste that I love.

FROSTING
Real whipped cream or cool whip mixed fast with frozen or fresh raspberries. The frosting turns pink & tastes fabulous. Real whipped cream is my favorite, but I used cool whip today & it works great & is healthier. ENJOY!

The Most Delicious Gingersnap (Molasses) Cookie Recipe Ever

3/4 C. Shortening
1 C. Sugar
1 Egg
4 T. Molasses
3/4 t. Ginger
1 t. cinnamon
2 t. Baking Soda
2 C. flour
1/2 t. salt

Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in sugar. Bake @ 350 for 10 minutes on greased cookie sheet

Pumpkin Roll

¾ cup flour
1 cup sugar
2/3 cup pumpkin
3 eggs beaten
1 tsp each cinnamon, nutmeg, and baking powder
Filling:
11 oz. Cream cheese
6 TBSP butter
1 ½ cups powdered sugar
1 tsp vanilla
Grease and flour baking sheet. Bake at 375 for 15 minutes. Let cool, spread frosting, roll up.

Cindy’s Chocolate Cake

½ cup butter
1 lb brown sugar
3 eggs
3 (1 oz.) unsweetened chocolate sq melted
2 cups sifted flour
2 tsp salt
1 cup sour cream
1 cup hot water
2 tsp vanilla
Cream butter and sugar: beat to death. Add eggs 1 at a time, beat after each egg. Add chocolate and mix. Combine dry stuff. Add intomixture alternately with sour cream. Gently stir in water. Bake at 350 for 45 minutes. Cool 10 minutes in pan. Flip out on wire rack
Frosting:
4 (1 oz.) unsweetened chocolate squares
½ cup butter
1 lb. Powdered sugar
½ cup milk
2 tsp vanilla
Microwave melt the chocolate and butter. Put sugar in bowl first. Pour chocolate and butter over sugar. Gradually add milk and vanilla. (may not need all milk.)

Hot Fudge Sauce

from Jamey Jeppson
¾ cup semisweet chocolate chips
¼ cup butter
2/3 cup sugar
2/3 cup evaporated milk
Melt chocolate and butter in a small suacepan, add sugar. Gradually stir in milk. Bring to boil then reduce heat. Boil 8 minutes on low heat, stirring frequently. Remove from heat. Serve warm over ice cream. Makes 1 ½ cups.

Easy One Pan Pie Crust

Mix into 1 pie pan, stir well with fork
2 cups flour
2 TBSP sugar
1 ¼ tsp salt
Mix well in container with tight fitting lid:
2/3 cup oil
¼ cup milk
Pour oil and milk mixture over flour in pie pan. Mix well with fork. Take out 1/3 of pie crust mixture and reserve for top if making 2 crust pie. Using fingers press pie crust mixtures into pie pan. Add filling crumble reserved crust over top of filling and bake. This crust is very flaky and tender.

Sugar Cookies not the frosting kind

from Tiffany Whitney
1 lb. Butter
2 cups sugar
2 tsp vanilla
4 cups flour
1 tsp baking soda
¼ tsp salt
Roll into balls, dip into sugar. Bake at 350 for 10 to 12 minutes or until golden brown.

Apple Pie

from Yvonne Baker
Crust:
1 ½ cup flour
1 ½ tsp sugar
1 tsp salt
½ cup vegetable oil
2 TBSP cold milk
Filling:
4 cups peeled, thinly sliced apples
½ cup sugar
2 TBSP flour
1 tsp cinnamon
1½ tsp nutmeg
Topping:
½ cup sugar
½ cup flour
½ cup cold butter
Mix flour, sugar, salt, oil, and cold milk together with pastry blender until crumbly. Press into a 9 inch pie plate; set aside.
To make filling, combine apples, sugar, flour, cinnamon and nutmeg together and pour into pie shell.
Mix topping of flour, sugar and cold butter together with a pastry blender. Sprinkle mixture on top of pie. Place pie in a large paper bag, seal with staples and bake 90 minutes ato 350 degrees. Serve warm with vanilla ice cream.

Lemon Cake

from Under the Tuscan Sun
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, ¼ tsp. Salt and incorporate this with the mixture alternately with 1 cup buttermilk (or 1 cup cream). Begin and end with flour mixture. Add 3 TBSP of lemon juice and grated zest of the lemon. Bake in a nonstick bundt at 300 for 50 minutes. Test for doneness with a toothpick. The cake can be glazed with ¼ cup of soft butter into which 1 ½ cups of powdered sugar and 3 TBSP of lemon juice have been beaten. Decorate with tiny curls of lemon rind.

German Chocolate Frosting

1 Cup Evaporated Milk
3 Egg Yolks
1 t. Vanilla
½ Cup Butter
1 Cup Sugar
-Heat on Medium until thickened (about 12 minutes) Stirring constantly

Add:
1 Cup Pecans
1 1/3 Cup Coconut

-Spread on Cake

Key Lime Pie

4 Egg Yolk
1 Can Sweeten Condensed Milk
½ Lime Juice
½ t. Cream of Tarter
1 Graham Cracker Crust

-Mix all together, pour into crust
-Bake 325 20-25 minutes
-Top with Cool Whip

Carie's Mississippi Mud Pie

Crust
1 1/2 Stick butter
1 cup chopped nuts
1 1/2 cups flour

Mix together and press in to 9x13 pan. Bake 350 for 15-20 minutes. Cool crust

Filling 1:12 oz cream cheese1 1/2 cups powdered sugar
Filling 2:2 small boxes cook and serve chocolate pudding, prepared, Cool.
Filling 3:Cool Whip

Pumpkin Cake

Step One
½ cup melted butter
1 egg
1 yellow cake mix minus 1 cup for step 3
Mix together and pat in bottom of 9x13 cake pan
Step Two
1 can pumpkin
2 eggs
¾ cup sugar
½ tsp ginger
½ tsp cloves
1 tsp cinnamon
1 can evaporated milk
Mix well, pour over step 1.
Step Three:
1 cup cake mix (set aside from step 1)
1 tsp cinnamon
¼ cup sugar
¼ cup unmelted butter
½ cup chopped nuts
Mix into crumbly topping and sprinkle over steps 1&2.
Bake at 350 for 50 to 60 minutes.

Monster Cookies

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup M&Ms
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Pecan Tarts

Pastry:
1 cup butter
6 oz. Cream cheese, softened
2 cups flour
Cream buuter and cream cheese. Add flour, mix well. Make into 48 balls, place each into mini-tart pan. Press out to make shells.
Filling:
2 eggs
1 ½ cup packed brown sugar
2 TBSP melted butter
Pinch salt
½ tsp. Vanilla
½ cup chopped pecans
Break eggs, do not beat. Add sugar, melted butter, salt, vanilla, and pecans. Mix well. Fill tart shells.
Bake at 350 for about 30 minutes or until delicately brown.

Chocolate Cream Cheese Bars

Crust
Beat until fluffy:
½ cup butter (softened)
1/3 cup brown
Add
1 cup flour
½ cup chopped pecans
Pat into bottom of pan, Bake at 350 for 15 minutes
Topping
1 cup chocolate chips
1 -8 oz. pkg cream cheese
1 TBSP. Flour
¼ cup sugar
1 large egg
1 tsp. Vanilla
Add crust, bake at 350 for 15 minutes.

Shara’s Brownies

2 Brownie Mixes
3 Large Symphony Bars (you can use plain or toffe&nut)
Prepare 1 brownie mix according to directions on the box. Pour it into greased 9x13 pan. Lay 3 unwrapped symphony bars on top. Prepare another brownie mix and pour over candy bars.
Bake at 335 for 50 to 60 minutes.

Rice Crispy Treats

¼ cup butter
10 oz. Marshmellows
6 cups rice crispy cereal

Sinfully Delicious Chocolate Pie

from Jessica Romney
INGREDIENTS
1 cup butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
4 eggs
1 (9 inch) deep dish pie crust, baked and cooled
DIRECTIONS
In a large bowl, beat butter and sugar until light and fluffy. Blend in chocolate and vanilla. At medium speed, beat in eggs, one at a time, taking 5 minutes for each egg. (This is very important, 5 minutes for each egg!)
Spoon into pie shell and chill. Top with whipped cream before serving, if desired.

Turtle Cake

from Jessica Romney
1 (18.25 ounce) package German chocolate cake mix
14 ounces individually wrapped caramels
1 (5 ounce) can evaporated milk
3/4 cup butter
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Mix cake mix according to package directions. Pour a little less than half of the batter into prepared pan and bake for 15 minutes at 350 degrees F (175 degrees C) remove from oven.
Melt caramels, margarine, and milk in the microwave on high (takes about 10 minutes), stirring a couple times. Or alternately melt in a sauce pan over medium low heat. Pour melted caramel mixture over cake, sprinkle with pecans, and chocolate chips, and pour remaining cake batter over the top.
Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes.
I make a chocolate syrup and serve with ice cream.

Chocolate Bag

2 lb. bittersweet chocolate (callebaut)
2 coffee bags
1 lb. white chocolate
3 large eggs
3 egg yolks
1.5 oz. vanilla extract
4 gelatin sheets
1 qt. heavy cream
Fresh berries of your choice. (Strawberries, blackberries, raspberries)
Heat bittersweet chocolate over a double boiler till melted; remove from heat, and set aside until temperature is at 120 degrees or below.
Pour chocolate into coffee bag, and gently move bag until it's coated evenly 1 in. from top of bag. Pour off excess chocolate into the other coffee bag; add more if necessary and repeat till both bags are coated evenly.
Refrigerate bags for at least 2 hours so that chocolate sets.
Melt white chocolate over double boiler till full melted and allow it to slightly cool.
Beat whole eggs and yolks together, temper with chocolate, then whisk together.
Soak gelatin sheets in ice water until soft; melt sheets in warm vanilla extract.
Add to white chocolate and egg mixture.
Whip cream to stiff peaks, then pour in chocolate mixture and mix, but do not over whip!
Refrigerate mousse in shallow container until set (2-3 hours).
Add mousse to chocolate bag, and top with fresh berries.

Mini-Cheesecakes

24 Vanilla Wafers
3 -8 oz. Pkgs cream cheese
1 cup white sugar
1 tsp vanilla
¼ tsp. Ground nutmeg

Preheat oven to 325. Line muffin pan with 24 cupcake liners. Place 1 vanilla wafer in each cup.
Beat cream cheese and sugar until smooth. Beat in eggs 1 at a time, then stir in nutmeg and vanilla. Pour into cupcake liners, filling each 2/3 full.
Bake for 20 minutes or until set. Cool completely.

Neiman-Marcus Chocolate Chip Cookies

½ Cup Butter
½ Cup Sugar
½ Cup Brown Sugar
1 Eggs
½ t. Vanilla
-Cream Together
-Mix in:
1 Cup Flour
¼ t. Salt
½ t. Baking Soda
½ t. Baking Powder
1¼ Cup Oatmeal (blended)
1½ Cup Chopped nuts
6 oz Chocolate Chips
2 oz Hershey Bar (grated)

-Bake 375 for 10 minutes

Homemade Oreo's

2 Devils Food Cake Mixes
1 1/2 cups shortening
4 eggs
Mix Well. Roll into small balls.
Bake on un-greased cookie sheet at 350 for 9 minutes

Filling:
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla
Mix well, scrapping bowl. Press 2 cookies together with filling

Chocolate Chocolate-chip cookies

1 cup butter softened
1-1/2 cups white sugar
2 eggs
2 tsp. vanilla
Mix until light and fluffy
2 cups flour
2/3 cup cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet choc chips
Mix into the other mixture
Refrigerate dough for 2+ hours, form into balls, roll in sugar.
Bake at 350 for 7-8 minutes.

Chewy Chocolate Gingerbread Cookies

from Martha Stewart Living
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a
medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated
ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add
molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour
mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour
mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1
inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking
sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack
slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Peanut Butter Kiss Cookies

1 ¾ cups flour
½ tsp salt
½ cup brown sugar
½ cup peanut butter
2 TBSP milk
1 tsp baking soda
½ cup sugar
½ cup shortening
1 egg
1 tsp vanilla
Combine all ingredients, shape into balls. Roll into balls into sugar. Place on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes. Top each cookie with unwrapped candy kiss. Press down firmly so cookie cracks around edge. Return to over for 1 minute.

Carrot Cake

1 ½ cups sugar
3 eggs
¾ cup oil
1 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp cinnamon
¾ tsp salt
1 ½ cups finely grated carrots
¾ cup crushed pineapple, drained
¾ cup nuts
Bake at 350 for 30 minutes

Mom’s Carmel Popcorn

Cube butter
1 cup brown sugar
¼ -½ cup light caro syrup
Boil 1 minute, pour over popcorn.

Mom’s Lemon Cake

1 yellow cake mix
4 eggs
¾ cup oil
1 small package lemon jello dissolved in 1 cup boiling water

Mix all ingredients together, pour into 9x13, bake at 350 for 40 minutes. Let cool, use a fork to punch holes all over top of cake pour glaze over cake.

Glaze: Mix together until smooth
½ cup lemon juice
1½ cup powdered sugar
* if you wan to make regular size cupcakes bake for 20 min, for mini cupcakes 10 min.

Chocolate Lovers’ Favorite Mint Brownies

from Yvonne Baker
Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 1-ounce squares unsweetened chocolate, melted and slightly cooled (I use 12 TBSP cocoa and 4 TBSP oil.)
2 ½ cups sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla
1 cup broken walnuts or pecans (optional)
Mint Frosting:
4 TBSP. Butter, softened
2 TBSP. Evaporated milk
2 cups powdered sugar
½ tsp peppermint extract
Few drops green food coloring
Glaze topping:
6 TBSP. Butter
2 tsp. Vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325 degrees. In a large bowl cream together sugar and butter until fluffy. Beat in eggs until well blended; then add in chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 pan and bake for 25 minutes or until no imprint is left when touched with finger. DO NOT OVERBAKE.
Mix all frosting ingredients until creamy and spread on brownies. Refrigerate for 1 hours. Combine butter and chocolate chips in top of double boiler (I put in microwave dish for 90 second and whisk well.) Pour gently over frosting and spread by tipping pan, refrigerate.

Chocolate Chip Cookies

from Darci
½ Cup Butter/Margarine
¼ Cup Crisco
¾ Cup Sugar
¾ Cup Brown Sugar
2 Eggs
1 t. Vanilla
1 t. Salt
1 t. Baking Soda
2½ Cup Flour
1 Pkg. Chocolate Chip Cookie (or less)
-Mix well after adding each ingredient
-Roll dough into cookie sizes balls-Bake 375 for 6-8 minutes. They won't look done or brown, just let cool.

Cream Cheese Peach Pie

from Jamey Jeppson
Crust:
½ cup butter (barely softened)
1 cup flour
½ cup chopped pecans
Cut butter into flour until little balls form, then add nuts. (Using fingers is easiest.) Grease 10 inch pie pan. Cover bottom and up sides as far as can with crust. Bake at 350 for 20-25 minutes until barely golden. Cool completely.
Filling:
8 oz. Cream cheese (softened)
1 cup powdered sugar
Mix with electric mixer until well blended. Then add 8 oz. Container of cool whip. Pour into crust. Chill before serving. Top with 5 peaches peeled and thinly sliced. Sprinkle peaches with sugar once on pie.
You can substitute strawberries for peaches.

Easy Mint Brownies

1 box brownie mix
1 box Andes mint candies, unwrapped

Prepare brownies according to package directions. When the brownies are done, remove from the oven and cover the surface with mints. Let stand for a minute or until mints are thoroughly melted. With a knife or small spatula, spread the melted mints over the top of the brownies. Allow to cool completely before cutting.

Banana Cream Pie

from Darci
6-8oz cream cheese
1 package of Banana Cream Jell-O Pudding
1 cup milk
1 regular size carton of Cool Whip
2-3 bananas
1 tsp. of lemon juice
1 gram cracker crust
Slice bananas into a bowl. Add Lemon juice then set bananas to the side. Whip Cream cheese until soft. In a separate bowl, mix Jell-O Pudding with milk. Once pudding mix is completely dissolved, add to cream cheese, slowly, so not to have lumps. Whip pudding and cream cheese until smooth. Fold in 1/2 to 2/3 of the carton of Cool whip. Put bananas on crust then pour cream cheese mixture over bananas. Cover pie and chill at for at least a few hours (but not over night the crust can get too soggy). Top pie with the rest of cool whip before serving. Note: it is better not to use light cool whip, light/fat free cream cheese or fat free milk.

Easy Chocolate Truffles

from Sarah Clark
2 Hershey milk chocolate bar and Cadbury Dark bar.
1 small tub of cool whip
Break into pieces two of the largest Hershey Milk chocolate bars. When they are melted mix in 1 small tub of cool whip. Take the cool whip out of the fridge when you start the melting process. When you mix the cool whip into the chocolate, sometimes it mixes really smooth but sometimes it cools the chocolate too fast and it gets a little lumpy. If it gets lumpy then a microwave the mixture for 10 sec at a time till I can stir it smooth. Then put it in the refrigerator for 15min to 1hr. till it is firm enough to roll a heaping tsp amount into a ball. then roll the ball into any of the following.. powdered sugar, crushed candy cane (my favorite they look really pretty), or crushed nilla wafers.

Chocolate Chip Cookies

from Yvonne Baker
¾ cup brown sugar
½ cup sugar
½ cup butter
½ cup shortening
1 ½ tsp vanilla
1 egg
1 ¾ - 2 cups flour
1 tsp baking soda
½ tsp salt
1 pkg
Bake 375 for 6-8 minutes.

Frosting for Cakes

from Jenny Kusgen
1 cup Crisco
1 cup soft butter (not melted)
Beat together
2 lbs powdered sugar (1 bag)
4 TBSP milk
2 tsp vanilla
Beat on low, beat on high 5 to 6 minutes, until fluffy mixed together.

Frosting for Sugar Cookies

from Jenny Kusgen
1 ¼ cup Crisco
½ cup milk
2 lbs powdered sugar (1 bag)
1 tsp salt
1 tsp vanilla
1 tsp almond extract
½ tsp lemon extract
1 tsp wilton butter flavoring (optional)
Mix together, beat for 15 minutes.

Baked Alaska Cake

From Jamey
1 Devil Food Cake Mix
¾ cup semi sweet morsels
1 package cream cheese, softened
1 cup powdered sugar
1 container Cool Whip
Preheat oven to 325. Grease and flour Extra Large Glass Measuring Bowl. Prepare cake mix according to package directions; pour into batter bowl. Bake 1 hour 10 minutes- 1 hour 15 minutes or until tester comes out clean. Remove to cooling rack, cool 15 minutes, large end down. Then remove from the Bowl large end down. Cool 3 hours.
Place cake large end down. Slice cake into 4 equal layers by slicing cake horizontally in half and then slice each half into 2 equal layers.
Chop ¼ cup of the chocolate morsels in food chopper, set aside. Place remaining chocolate morsels in microwave, cook 20 to 60 seconds or until melted and smooth, stirring after each 20 second interval. In clean bowl, whisk cream cheese until smooth. Add powdered sugar, whisk until smooth. Stir in melted chocolate, mix well. Fold 2 cups of the whipped topping and chopped chocolate into cream cheese mixture. Spread bottom layer of cake with about half of the filling, forming a ¾ inch layer. Repeat with remaining layers and filling, ending with top layer of cake. Spread any remaining filling over outside of cake to create a smooth surface. Frost cake with remaining whipped topping. Refrigerate at least 30 minutes.