ARTICHOKE DIP

ARTICHOKE DIP

2 BIG CANS ARTICHOKE HEARTS (DRAINED) 

1 CUP MAYONNAISE

1 8 OZ CREAM CHEESE

2-3 CLOVES GARLIC, MINCED

1 CUP SHREDDED PARMESAN CHEESE

CHOP ARTICHOKE.  COMBINE ALL INGREDIENTS.  PUT IN 9X9 BAKING DISH.  SPRINKLE MORE PARMESAN ON TOP.  BAKE AT 375* FOR 25-30 MINUTES.

SERVE WITH TORTILLA CHIPS

PRETZEL SALAD

PRETZEL SALAD

2 CUPS SEMI-CRUSHED PRETZELS

3 TBSP SUGAR

3/4 CUP MELTED BUTTER

COMBINE PRETZELS, SUGAR, &  BUTTER.  BUTTER THE BOTTOM OF A 9X13 PAN.  PUT PRETZEL MIXTURE IN THE BOTTOM OF THE PAN.  BAKE AT 400* FOR 5 MINUTES.

1 (8 OZ) CREAM CHEESE

1 CUP SUGAR

1 SMALL CAN CRUSHED PINEAPPLE (DRAINED)

1 8OZ COOL WHIP

1 6OZ PKG STRAWBERRY JELLO (OR RASPBERRY)

2 CUPS STRAWBERRIES (OR RASPBERRIES)

COMBINE CREAM CHEESE, SUGAR, PINEAPPLE, AND COOL WHIP.  PUT ON TOP OF COOLED PRETZEL MIXTURE.

ADD 2 CUPS BOILING WATER TO JELLO & DISSOLVE.  ADD 1 CUP COLD WATER.  WHEN PARTIALLY SET ADD FRUIT.  POUR ON TOP OF CREAM CHEESE MIXTURE AND CHILL.

CORNBREAD

CORNBREAD

1/2 CUP BUTTER (MELTED)
2/3 CUP SUGAR
2 EGGS
1 CUP BUTTERMILK
1/2 TSP BAKING SODA
1 CUP CORNMEAL
1 CUP FLOUR
1/2 TSP SALT

MIX TOGETHER ALL INGREDIENTS. POUR INTO 8X9 PAN.  BAKE FOR 30 MINUTES @ 375*

COCONUT FRUIT SALAD

Coconut Fruit Salad

Bananas (4 cups)
Apples (1-2 cups)
Strawberries (1-2 cups)
2 small cans pineapple tidbits (drained)
2 small cans mandarin oranges (drained)

2 cups buttermilk
2 small boxes coconut cream pudding

16 ounce whipped topping
(or if you feel like it home made whipped topping using 12 oz. whipping cream)

Mix pudding mix and buttermilk.  Add whipped topping.  Add fruit.  Mix all together.

ZESTY CHICKEN TORTILLA BAKE

Zesty Chicken Tortilla Bake

1/2 cup Miracle Whip
1/2 cup flour
3 cups milk
8 oz cheddar cheese, divided
1 1/2 lb. chicken breast, cooked & cut into bite size pieces
1/2 cup salsa
16 flour tortillas  (6 inch)

Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk.  Bring to boil on medium heat, stirring constantly; cook and stir until thickened.  Add 1 cup cheese; cook until melted, stirring constantly.  Reserve 1 cup sauce.

Stir chicken and salsa into remaining sauce; spoon 1/3 cup down center of each tortilla.  Roll up.  Place in a 13x9 inch baking dish sprayed with cooking spray; top with reserved sauce and remaining cheese.

Bake 25 minutes at 375* or until heated through.

TACO SOUP

Taco Soup

1 can kidney beans, rinsed
1 can black beans, rinsed
1 can refried beans
1 can chicken broth
1 can corn
3/4 cup salsa
3/4 cup cooked, cubed chicken or 1 lb. Ground beef, browner
1/2 cup water
2 cups shredded cheddar cheese

In large sauce pan combine first 8 ingredients. Bring to boil. Reduce heat; cover and simmer for 10 minutes. Add cheese. Serve with tortilla chips.

SUMMER TORTELLINI SALAD

Summer Tortellini Salad

1 pkg (9 oz.) uncooked cheese filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry or grape tomatoes, halved
4 green onions, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp dried parsley)
1/2 really good ranch dressing (might need more depending on your preference.)

*optional-Add cooked chicken

Cook tortellini according to package directions, drain and rinse under cold running water.  Mix tortellini and vegetables in a bowl.  Pour salad dressing over salad.  Cover and refrigerate for at least 2 hours before serving.

CREAM CHEESE CHICKEN SOUP

Cream Cheese Chicken Soup

1 small onion, chopped
1 TBSP butter
3 cups chicken broth
3 medium carrots, sliced
2 medium potatoes, cubed
2 cups cooked chicken
2 TBSP minced parsley (or dried parsley flakes)
Salt & Pepper to taste
1/4 cup flour
1 cup milk
1 pkg (8 oz.) cream cheese, cubed

In a large saucepan, saute the onion in butter.  Add broth, carrots, and potatoes.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes or until vegetables are tender.  Add the chicken, parsley, salt & pepper.  Heat through.  Combine  flour and milk until smooth.  Add to vegetables, bringing to a boil.  Cook and stir 2 minutes or until thickened.  Reduce heat and add cream cheese.  Stir and cook until melted.

CHICKEN NO PEEKY

Chicken No-Peeky

4 TBSP margarine, divided
1 can cream of mushroom soup
1 can cream of celery soup
2 cups uncooked rice
1 soup can of milk
6 boneless, skinless chicken breasts
1 envelope dry onion soup mix

Grease a 9x13 baking pan.  Lay pats of margarine on bottom of pan.  Sprinkle raw rice over margarine.  Combine soups and pour over rice.  Pour milk over soups.  Place chicken pieces on top.  Sprinkle dry soup mix over chicken.  Cover pan securely with foil.  Bake at 275* for 3 hours.  DO NOT PEEK!

CRUNCHY CARAMEL CORN

Crunchy Caramel Popcorn

1/3 cup butter
2/3 cup brown sugar
3 TBSP corn syrup
1/4 tsp salt

Combine all & bring to boil.  Remove from heat and add

1/4 tsp baking soda
1/4 tsp vanilla

Mix with 2 quarts popcorn

Cook @ 250* for 1 hour, stirring half way.  Remove from pan immediately.

RED HOT POPCORN

Red Hot Popcorn

6 quarts popcorn
1 cup butter
1/2 cup light corn syrup
12 oz red hots

Cinnamon oil (for making candy)

Put butter, syrup, and red hots in a sauce pan over medium heat. Stir constantly until boiling. Once boiling only stir occasionally. Let boil for 5 minutes. Take off heat and add oil. Mix and pour over popcorn. Place on cookie sheet and bake for 1 hour at 250*. Stir every 15 minutes. Remove from pan and cool on waxed paper. Store in sealed container. 

•The cinnamon oil can be left out. I put in a teaspoon. More or less depending on how hot you like it.

CROCK POT CHICKEN DINNER

Crock Pot Chicken Dinner

2.5 lbs. chicken thighs, cubed
1 package Pictsweet frozen seasoned summer vegetables
1 package frozen sliced carrots
1 cup frozen peas
1 can of cream of mushroom soup
2 cups chicken broth
2 heaping tbsp flour
1 tsp. black pepper
1 tsp. poultry seasoning
1 package Pillsbury frozen oven baked southern style biscuits

Place thighs in crock pot.  In a large bowl toss all frozen veggies together.  Pour over chicken.  In same bowl add soup, broth, flour, seasoning and pepper.  Mix well and pour over veggies.  Cook on low for at least 8 hours.  Stir well after cooking is completed.  30 minutes prior to serving, bake biscuits according to package directions.  Place split biscuit on a plate and top with chicken mixture.  Serve immediately.

CHICKEN WONTON STARS

Chicken Salad Wonton Stars
1 8 oz. cream cheese
3 tbsp milk
1/2 tsp garlic salt
1/4 tsp pepper
2 cups chicken breast, cooked and cubed
2 tbsp green onion, chopped
36 Wonton wrappers
Butter spray
Paprika
In a mixing bowl, beat cream cheese, milk, garlic salt, and pepper.
Stir in chicken and green onion. Set aside. Spritz one side of each
Wonton wrapper with butter spray, press into mini muffin pan, buttered
side down. Bake at 350* for 4 to 5 minutes or until light golden
brown. Full each cup with 1 tbsp of chicken salad. Bake 5 minutes
longer. Sprinkle with paprika.

GILES JELLO

1 package Jello tapioca pudding
1 package Jello vanilla cook n serve pudding
1 package Jello fruit flavored jello
Mix all the dry powders together. Add 3 cups water. Bring to a boil on stove.
When cool add an 8 ounce Cool Whip. Mix in any fruit.

Chocolate buttercream frosting

Chocolate Buttercream Frosting (recipe can be cut in 1/2)

4 C. Powdered sugar
2 Squares butter, softened 
3 T. Cocoa
2 tsp. vanilla
1/2-1 Tb. milk

With electric beater cream powdered sugar, butter and cocoa. Add vanilla and enough milk to make it smooth but not runny. Add a bit more powdered sugar if the frosting appears grainy or too thin. 

Vanilla Buttercream frosting

3 C. Powdered sugar
1/3 C. Butter, softened
1 1/2 tsp. Vanilla
1-2 Tb. Milk

With electric mixer cream powdered sugar and butter. Add vanilla. Gradually beat in enough of the milk to make the frosting smooth and spreadable. If frosting is too thick, add milk a few drops at a time. If frosting is too thin, beat in a small amount of powdered sugar. 


same vanilla buttercream...just a larger amount

4 1/2 C. powdered sugar
1/2 C. butter
2 tsp. vanilla
2-3 Tb. milk

Puffed French Toast

Puffed French Toast

2 eggs
2 1/2 Tbsp. sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices Texas toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil over medium heat.  In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking poser.  Test oil heat by flicking some water into the frying pan.  If it pops, reduce the heat.  If hardly anything happens turn up the heat.  If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak both sides in the milk/egg/flour mixture.  If you leave it too long it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread.  Gently shake to remove excess batter and place in hot oil.  Cook until puffed, golden brown, and a nice crispy crust has formed on each size (3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel.

When ready to serve, roll each piece in cinnamon sugar.  (Or you can do syrup)

Sugar Cookies

Sugar Cookies

3 cups flour
2 tsp baking powder
1 cup sugar
2 sticks butter
1 egg
3/4 tsp. vanilla
1/2 tsp almond extract

Preheat oven to 350*.  Cream sugar & butter.  Add egg & extracts, mix well.  Gradually add flour & baking powder.

Will be crumbly.

Roll out dough.  Cut shapes & freeze shapes for 15 minutes.  Use parchment paper.  Bake for 10 minutes.

No Bake Cookies

No Bake Cookie (Sheep Terds)

2 cups sugar

1 stick margarine

1/2 cup milk

4 Tbsp cocoa

1 pinch salt

Cook on stove.

Then add:

1/4 cup peanut butter

1 tsp vanilla

3 cups oats

Drop onto waxed paper.  Let cool.  Enjoy.

Boneless Buffalo Wings

• Boneless Buffalo Wings
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 2 chicken breast fillets
• 4 -6 cups vegetable oil
• 1/4 cup hot sauce (Frank's Louisiana)
• 1 tablespoon margarine

Directions:

1. 1 Combine flour, salt, peppers and paprika in a medium bowl.
2. 2 In another small bowl, whisk together egg and milk.
3. 3 Slice each chicken breast into 6 pieces.
4. 4 Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. 5 One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. 6 When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. 7 When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. 8 As chicken fries, combine the hot sauce and margarine in a small bowl.
9. 9 Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. 10 You can also use a small saucepan for this step.
11. 11 Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. 12 When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. 13 Place the chicken pieces into a covered container such as a large jar with a lid.
14. 14 Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. 15 Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

***I usually bake them at 425 for 15-20 minutes.***

Macaroni & Cheese

Macaroni & Cheese

1 can chicken broth (14.5 oz.)
1 cup + 2 Tbsp. uncooked elbow macaroni
3/4 cup evaporated milk
2 Tbsp. butter (cut into squares)
2 tsp. all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 cup shredded cheddar cheese

Heat oven to 350*.

In a medium size baking dish (8x10) combine broth, evaporated milk, flour, salt, pepper, and butter.  Add macaroni.  Stir.  Cover with foil and bake for 40 minutes.  Stir after 15 minutes and again at 30 minutes.  Remove from oven.  Stir in cheese until melted.  Serve immediately.

Breadtwists

Breadtwists

1 1/2 cups warm water
2 Tbsp. sugar
1 Tbsp. yeast

Let first 3 ingredients sit for 5 minutes.  Then add:
3 1/2 cups flour
1 tsp. salt

Mix until smooth.  Let raise for 10 minutes.  Roll out dough into a large square on a floured surface.  Brush with melted (real) butter mixed with garlic salt.  Fold in half and cut into 1 inch strips.  Twist and place on a cookie sheet.  Let sit for 15 to 20 minutes to raise.  Bake at 400* for 20 minutes or until golden brown.  Immediately after baking, brush with more garlic butter and sprinkle with parmesan cheese.

Chocolate Chip Cookies

Chocolate Chip Cookies

2 cubes butter or margarine softened (DO NOT let them melt, just soften.)
2 eggs
1 cup brown sugar
1 cup sugar
1 tsp. salt
1 tsp. baking soda
3 tsp. vanilla  (Yes. 3 tsp.)
3 cups flour
1 bag chocolate chips

Mix all ingredients together.  Spoon onto cookie sheet.  Bake at 350* for 10 minutes only.  DO NOT over cook.  Take them out even if they don't look done.  Leave them on the pan while baking another pan.  Don't put them on the cooling rack until the 2nd batch has baked.