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Lasagna

Meat sauce
1 hot sausage
1 regular sausage
1 lb. hamburger
1-2 diced yellow onions
a couple cloves of garlic minced
8 cans tomato sauce
italian seasoning
salt
pepper
oregano
sugar

brown meat, simmer with onions and garlic. Add the remainder of the ingredients

Cheese sauce
ricotta cheese, a couple eggs, salt and pepper, parsley. Combine.

Layer, noodles, sauce, ricotta mixture, mozerella, Colby Jack Cheese, parmesan. Repeat. The last layer don't use ricotta mixture.

Cream Cheese Frosting

1 8 oz package cream cheese (softened)
1 cube butter (softened)
1 tsp vanilla
1 tb milk
2 cups powdered sugar

Cream butter and cream cheese. Add remaining ingredients and mix until smooth.

Carrot Cake

2 cups flour
1 3/4 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup oil
2 cups grated carrots
4 eggs
1 cup chopped nuts
1 cup crushed pineapple

Preheat oven to 350 degrees. Grease 13 by 9 inch pan, set aside. Beat eggs until frothy. Combine the remainder of ingredients and combine well (about 2 minutes). Pour into pan. Bake for 40-50 minutes. Serve with cream cheese frosting.

Zucchini Bread

3 eggs
2 cups sugar
2 cups shredded zucchini
1 cup oil
2 tsp vanilla
1 tb cinnamon
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 cups flour
1/2 cup chopped pecans

Heat oven to 325 degrees. Grease 2 medium sized loaf pans. Beat eggs until frothy. Add the remainder of ingredients. Mix until thoroughly combined (about 2 mins). Bake for 1 hour.

Homemade syrup

2 cups sugar
1 cup water
2 tbsp light light corn syrup (just pour about)
1 capful maple flavoring

put sugar in pot with water and stir. Put on heat to medium high. Add corn syrup. Wait until begins to boil. Turn down heat to low. Add maple. Let boil for 1 minute, then take off of the heat. Can serve right away. Put in storage container while still warm. Store in refrigerator.

Hawaiian Pancakes

(almost like a crepe)
2 cups flour
1/3 cup sugar
4 eggs
milk

Mix flour and sugar together. In electric mixer add eggs and 1 cup milk and blend. Then add more milk until a glue-like consistency. Add bananas if you wish. Cook in frying pan with melted butter. Serve with syrup (I like to add powdered sugar as well), cut up strawberries, or jam.

German Pancakes

6 eggs
1 cup flour
1 cup milk
6 tbsp butter

Melt butter in a 9 by 13 inch pan in 425 degree oven. Watch butter so as not to burn. Melt until hot and sizzling. In the meantime, in a blender combine milk, flour, eggs. Pour into hot pan and bake 20-25 minutes. It should be poofy. Serve with syrup, or lemon juice and podered sugar, or jam.

*For a bigger batch you can use 9 eggs, 1 1/2 cups flour and 1 1/2 cups milk in 13 by 9 pan, it will be thicker.

Quick French Bread Pizza

1 large loaf French Bread
butter or margarine
canned pizza sauce
Mozzarella cheese
pepperoni and or any other toppings you like

Cut french bread load in half lengthwise for a top and bottom half. Spread butter on inside of each. Place on foil lined cookies sheet. Spread pizza sauce liberally. Put some cheese, then toppings then more cheese. Bake 375 degrees for about 20 minutes- or until cheese in bubbly.

Baked Spam with Glaze

1/3 cup brown sugar
1/2 tsp vinegar
1 tsp prepared mustard
1/2 tsp water
cloves

Score spam. Put cloves on, and baste with sauce. Bake 35 minutes at 375 degrees.

Meat Loaf


Ingredients:

2 eggs
3/4 cup milk
1/2 cup crumbled ritz crackers
1/4 cup finely chopped onion
2 tbsp snipped parsley
1 tsp salt
1/2 tsp ground sage (opt)
1 1/2 lbs ground beef
1/4 cup ketchup
2 tbsp brown sugar
1 tsp dry mustard

Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 tsp pepper. Add beef; mix well. Pat into a 8 by 4 by 2 inch loaf pan; bake for 1 1/4 hours. Spoon (drain) off fat. Combine ketchup, sugar, and mustard; spread over meat Return to oven for 10 minutes. Serves 6.

Goulash

1 lb ground beef or turkey
1 can tomato sauce
1 can corn
salt pepper

Brown ground beef or turkey in deep frying pan. Add salt and pepper to taste. Add the tomato sauce and the corn. Simmer letting all flavors combine. Serve with hot rice or tortilla/frito chips.

Chicken Cacciatore

1 cup flour
salt
pepper
12 boneless, skinless chicken breasts (flayed)
1 large can of spaghetti sauce
1 tbsp brown sugar
grated cheese (preferably mozzarella, opt)

Mix together flour, salt and pepper (to tast). Dip chicken into flour miture. Brown chicken in a pan with 1/2 inch depth of oil. Line 13 in by 9 in pan with aluminum foil. Place the chicken inside. Mix brown sugar with spaghetti sauce. Pour spaghetti sauce over the chicken. Sprinkle a handful of cheese over the top (opt). Cover with Foil. Bake at 350 degrees for 45-55 minutes.

Easy Barbecue Sauce

2/3 cup brown sugar
1 cup catsup
1/2 to 1 cup water (depending on how thick you want the sauce)
1 tsp liquid smoke

Mix and pour over chicken or pork. Can use for crock pot, oven bake, etc.

Chicken Adobo

1 chicken cut into pieces (or thighs cut in half)
1 cup soy sauce
1/2 " slice ginger, grated
1 scant cup vinegar
1 clove garlic, minced
1 tsp pepper

Season chicken with salt and pepper. Place in saucepan and add ginger, garlic, vinegar, and soy sauce. Simmer until tender (1-1 1/2 hours). If liquid disappears before chicken is done, add 1/4 cup hot water. When meat is tender, saute until brown. Serve with rice.

5 Spice Chicken

Marinade
3/4 cup soy sauce
1 cup brown sugar
1/4 tsp sesame oil
1/4 tsp ground ginger
1/4 tsp powdered garlic
2 tbsp green onion chopped

3 lbs boneless, skinless chicken thighs
1/4 cup flour
3/4 cup corn starch
1 3gg

Dipping Sauce
3/4 cup ketchup
2 tbsp rice vinegar
1/2 cup brown sugar
1/4 tsp 5 spice (or more to taste)
1 " piece ginge root, grated
1/2 cup ketchup

Mix the marinade together in a large bowl. Put in the chicken. Let marinade for 3-5 hours. heat up a 1/2 inch oil in a frying pan. Mix together flour and cornstarch in a bowl. In another bowl, eat the egg with a couple tablespoon water. Dp the chicken in the egg mixture and then into the flour mixture. Set on a cookies sheet for about 15 minutes. Cook in the oil until golden brown on each side. Put on paper towels to drain extra oil. Plate chicken on coarsely cut cabbage (or lettuce) and serve with the 5 spice sauce on the side.

Fudgey Chocolate Cookie Bars

Crust
1 3/4 cup clour
3/4 cup powdered sugar
1/4 cup coco
1 cup butter (softened)

In bowl, combine flour, powdered sugar, coco. Cut in butter with a pastry blender (two forks), until mixture is crumbly. Press firmly in a 13 in by 9 in pan. Bake at 350 degrees for 15 minutes.

Chocolate Mixture
1 cup chocolate chips
1 14 oz. can sweetened condensed milk
1 tsp vanilla

Combine in medium saucepan over medium heat. Stir continuously (so that chocolate doesn't burn) until chips are melted. Remove from heat. Pour over crust.

1 cup chopped pecans
1 cup chocolate chips

Sprinkle over the top and bake for 20 minutes at 350 degrees.


Death By Chocolate

1 Box Brownie mix
Bake as directed on Box
2 boxes chocolate mousse
prepare as directed on box
12-16 oz cool whip
Symphony candy bars (toffee and almond bits is the best one!)

Break half of the pan of brownies into bite size pieces into bowl; spoon 1/2 of the mouse in bowl; followed by 1/2 cool whip, and 1/2 chopped candy bars. Repeat layers

Poppyseed Chicken

1 cup sour cream
1 cup cream of chicken
1 tbsp poppy seeds
3-4 diced (cooked) chicken breasts
1/2 cup butter (melted)
1 tbsp lemon juice

Combine in 13 in by 9 in pan.

Sprinkle 1 1/2 crumbled ritz crackers over the top.

Cook at 350 degrees for 30 minutes.

Tangy Pork Chops

4 pork chope
1/2 tsp salt
1/8 tsp pepper
1 medium onion chpped
2 celery ribs (diced)
1 can stewed tomatoes
1/2 cup ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp warchestershire sauce
1 tbsp lemon juice
1 beef bouillon cube
2 tbsp cornstarch
2 tbsp water

Combine pork chops, salt, pepper onion, celery stewed tomatoes, ketchup, cider vinegar, brown sugar, warchestershire sauce, lemon juice, beef bouillon in crock pot. Cook for 4-6 hours (until pork is tender). Combine cornstarch and water, add when pork is completed cooking to thicken sauce. Serve over rice.

Taco Soup

1 lb ground hamburger browned with one finely chopped yellow onion

Add
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 (15 oz) can corn
1 (4.5 oz) can diced chiles
1 (15 oz) can diced tomatoes
1 package taco seasoning mix
1 package hidden valley ranch seasoning mix

simmer for 15-20 minutes (until heated through and flavors combine), serves nicely with cornbread.

Ham 'n' Cheese Omelet Roll

4 ounces cream cheese softened
3/4 cup milk
2 tbsp all purpose flour
1/4 tsp salt
12 eggs
2 tbsp Dijon mustard (opt)
2 1/4 cups shredded cheese
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15 in by 10 in by 1 in baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. our into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Sprinkle with 1 cup cheese. Sprinkle with ham, onions, and 1 cup cheese. Roll from one of the short sides, peeling parchment paper away while rolling. Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese in melted.

Croissant French Toast

Vanilla Sauce
1 tbsp all purpose flour
4 egg yolks
1 tbsp vanilla extract
2 cups whipping cream
1/2 cup sugar
2 scoops vanilla ice cream

Berry Sauce
2 cups unsweetened raspberries
2 tbsp sugar

French Toast
3 eggs
4 croissants split
2 tbsp butter or margarine

For vanilla sauce. In a bowl combine flour, egg yolks and vanilla; set aside. In a saucepan over medium heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of the hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside.

For berry sauce, combine rasperries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

For French toast. In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture.

white chocolate chip macadamia nut cookies/chocolate chip cookies


1 lb. butter

1 1/2 cups sugar

2 cups brown sugar

3 eggs

2 tsp vanilla

Cream butter. Add sugars, eggs, an vanilla. Cream together.


5 cups flour

2 1/2 tsp salt

2 1/2 tsp baking soda


Add flour, salt, and baking soda. Beat three minutes.


Add 4-5 cups choco chips or white chocolate chips and 2 cups chopped macadamia nuts. Mix.


Spoon into balls on cookie sheet about 1 1/2 inches apart. Bake at 350 degrees for 8-11 mins.

andes mint cookies

Ingredients

  • 1 Betty Crocker Devil's Food cake mix
  • 1 whole egg
  • 1/3 cup vegetable oil
  • 1/3 cup water
  • 1/2 cup Andes mint baking chips or 12 Andes mints

Directions

  1. 1Preheat oven to 350 degrees.
  2. 2Mix cake mix, oil, water, and egg until incorporated.
  3. 3Roll cake mix into walnut sized balls and place on a parchment lined cookie sheet.
  4. 4Bake for 8-9 minutes. Do not overbake.
  5. 5When the cookies are out of the oven slightly press half of an Andes mint on top of each cookie. If using Andes mint baking chips make a small dent with a spoon and place about a teaspoon of chips into the dent.
  6. 6Either let the mint sit for about a minute or place the cookies back in the oven for about 10 seconds to melt the mint.
  7. 7Use the back of a spoon to gently swirl the melted mint.

baked creamy chicken taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I couldn't find grated so I crumbled slices)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

caramel apple cheesecake bars

Caramel Apple Cheesecake Bars
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

marshmallow blondies

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

chicken parmesan

4 chicken breasts (I like to butterfly them or pound them with a meat mallet so they are thinner.)
1/2 stick butter (melted)
1 c. Parmesan cheese
1 c. Italian breadcrumbs
1/2 t. garlic powder
Jar of Spaghetti sauce
mozzarella cheese
Preheat oven to 350 degrees. Line a baking dish with foil and spray with cooking spray.
Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. *It really doesn't matter how much Parmesan cheese and bread crumbs you have. Just make sure it's equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Cover the middle of the chicken with spaghetti sauce. Bake for 35-40 minutes. Sprinkle mozzarella cheese on top for the last 5 minutes of baking. Serve over spaghetti with extra spaghetti sauce.

Sprinkles Cupcakes' Strawberry Cupcakes


Sprinkles Cupcakes' Strawberry Cupcakes
  • 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
  • 1 1/2 cups all-purpose flour , sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/4 cup whole milk , room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter , room temperature
  • 1 cup sugar
  • 1 large egg , room temperature
  • 2 large egg whites , room temperature
Directions
Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles Cupcakes' Strawberry Frosting

1/2 cup frozen whole strawberries, thawed
1 cup (two sticks) unsalted butter, firm and slightly cold
pinch course salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla sugar extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Texas Sheet Cake


2 cups sugar
2 cups flour
1/3 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 cup water
1/2 cup buttermilk (1/2 tbsp lemon juice per 1/2 cup milk wait ten minutes)
2 eggs
1 tsp vanilla

1. In a large bowl combine sugar, flour, cocoa, baking soda, salt.
2. In a small saucepan bring butter and water to a boil. Stir in sugar mixture.
3. Whisk in buttermilk, eggs, and vanilla until blended.
4. Pour into 13 by 11 in baking pan, bake for 25-30 mins, or when you insert toothpick and it come out clean.

icing:
1 cube margarine
4 tbsp cocoa
6 tbsp milk
1 box powdered sugar (3 3/4 cups)
1 tsp vanilla
1 cup nuts (opt)

Island Style Chicken


(I like a lot of sauce on mine! I serve it with rice as shown above.)
2 lbs boneless skinless chicken breast
1 (8 oz) can pineapple chunks
2 tbsp shortening
1 can chicken broth
1/4 cup vinegar
2 tbsp brown sugar
2 tsp soy sauce
1 clove garlic minced
3 tbsp corn starch
1/4 cup water

1. in skillet brown chicken in shortening (I like the chicken breasts cut in half)
2. drain off the fat
3. drain pineapple chunks and reserve syrup and set aside
4. Add pineapple juice, chicken broth, vinegar, brown sugar, soy sauce, and minced garlic to skillet. Cover and cook for 40 minutes on low.
5. Thicken with cornstarch mixed in water. Add pineapple chunks. Simmer for an additional 5 minutes.