Barbie's Chicken Noodle soup

1 chicken fryer
1 bunch carrots
1 head of celery
1 Chicken bouillon cube
Bag of Egg Noodles
Sea salt
White & Black pepper


Place Chicken fryer in large pot and fill 3/4 with water.  Bring to boil.
While cooking slice celery & carrots and add to boiling water with chicken.
Reduce head to medium and cook until veggies are tender.
Pull chicken out of water and broth and and egg noodles to water to cook.
Add chicken bouillon cube, salt & pepper to taste
Pull chicken off bone, shred and add back to broth.
Pour into containers add water for extra broth.


Receipe by Barbie Hayes

Libby's pumpkin pie

1 cup sugar
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
4 eggs
1 29-oz. can pumpkin
2 12-oz. cans evaporated milk

Preheat oven to 425°. Mix sugar, cinnamon, ginger, cloves, and salt together in a small bowl. Whisk eggs together in a large bowl, then add pumpkin and the sugar–spice mixture, stirring until mixed well. Gradually stir in the evaporated milk.

Divide filling evenly between the pie shells. Put pies into the oven and bake for 15 minutes. Reduce oven temperature to 350° and bake until filling is just set in center of each pie when pies are jiggled slightly, 45–60 minutes. Let pies cool for at least 2 hours before serving.

http://www.saveur.com/article/Recipes/Libbys-Pumpkin-Pie

Fantasy fudge

3

cups  sugar

3/4

cup  butter or margarine

1

small  can (5 oz.) evaporated milk(about 2/3 cup) 

1         16 oz package semi sweet chocolate chips

1

jar  (7 oz.) JET-PUFFED Marshmallow Creme

1

cup  chopped PLANTERS Walnuts (opt.)

1

tsp.  vanilla

make it

LINE 13x9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

kraft kitchens tips

SIZE-WISE

A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

USE YOUR MICROWAVE

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

www.kraft.com

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

http://www.bakerella.com/

Cinnamon Coffee Cake

Ingredients

1. One Box 18.25 oz. cake mix
2. One 3.4. oz Vanilla Instant Pudding
3. One 3.4. oz Butterscotch Instant Pudding
4. Four Eggs
5. One Cup Water
6. One Cup Vegetable Oil
7. One Cup Packed Brown
8. 3 TBLS ground cinnamon
9. One cup chopped walnuts (optional)
Directions
1. Preheat oven to 350 directions F (175 degrees C ) Grease a 9x13 inch baking pan, or 10 inch bundt cake pan. Mini loaf pans will work also.
2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Put into the oven for two to three minutes and take out. Sprinkle with half of the nut mixture.
3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C ) and bake for an additional 35 to 40 minutes.

www.wdbj7.com

French's green bean casserole

1 can (10 3/4 ounces) CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® French Fried Onions, divided

Directions:

Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.
Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

Tips from French's

*Or 2 cans (14 1/2 ounces each) cut green beans, drained.

www.frenchs.com

Stuffed eggs

• 6 large eggs
• ice cubes
• 3 tablespoons mayonnaise
• 1 tablespoon white sugar
• 1 teaspoon honey mustard
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pinch paprika, for garnish  

 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel. 

Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder. 

Stir mayonnaise, sugar, honey mustard, vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites and lightly sprinkle with paprika.

Chill before serving.

http://allrecipes.com/Recipe/Sweet-Deviled-Eggs/Detail.aspx?evt19=1

Broccoli Cheese rice casserole

1 cup uncooked regular long-grain white rice

2 cups water

1 tablespoon butter or margarine

1 large onion, chopped (1 cup)

1 loaf (16 oz) prepared cheese product, cut into cubes-Velvetta

1 can (10 3/4 oz) condensed cream of mushroom soup

2/3 cup milk

1/4 teaspoon pepper, if desired

2 cups fresh broccoli florets (1/2 inch)

1 cup fine soft bread crumbs (about 1 1/2 slices bread)

1 tablespoon butter or margarine, melted

 

• Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
• 2 Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
• 3 Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
• 4 Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.

http://www.bettycrocker.com

 

Baked mac n cheese

1 box elbow noodles cooked per directions on box
3 eggs
1 can evaporated milk
1 can cheddar soup
1 2 cup package shredded cheese
1 cup milk
Salt & pepper to taste

Layer 1/2 cooked noodles in a greased casserole dish
Mix together eggs, evaporated milk, cheese soup, milk, salt & pepper
Pour mixture over noodles
Add 1/2 noodles
Cover with shredded cheese

Bake 350 1 hour covered

Cracker Barrel Brocoli Cheddar Chicken

Ingredients
4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Instructions
Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

http://www.copykat.com/2012/11/04/cracker-barrel-broccoli-cheddar-chicken/

Eva Longoria's Pineapple Upside down cake

• 2/3 cup softened butter, divided
• 1/2 cup brown sugar, packed
• 7 pineapple slices, drained and juice reserved
• 7 maraschino cherries (optional)
• 1 1/2 cups cake flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 egg

Pineapple Buttercream Frosting

• 1/2 cup butter, softened
• 1 tablespoon reserved pineapple juice
• 1 2/3 cup powdered sugar
• Pecans, crushed

Instructions

1. Preheat oven to 350 degrees F.
2. Over medium-low heat, melt together 1/3 cup butter and brown sugar in a flameproof 9-inch cake pan on the stove top for approximately 2-4 minutes or until the sauce begins to caramelize. Remove from heat.
3. Arrange the pineapple slices over the caramel sauce. Add cherries in the center of each pineapple slice. Set aside.
4. In a large mixing bowl, mix together the cake flour, sugar, baking powder, and salt. With an electric mixer, on medium speed beat in the remaining 1/3 cup butter, milk, vanilla, and egg. Beat for 2 minutes. Pour the batter over the pineapples in the pan.
5. Bake for approximately 40-50 minutes. Remove from the oven and carefully til the cake in all directions to release the cake from the sides of the pan. Let cool in pan for 3 minutes. Invert the pan onto a serving plate and let stand for 2-3 minutes without removing the pan. Carefully lift the pan off the cake. Scrape out any remaining fruit in the pan and put on the cake. Cool completely.

Pineapple Buttercream Frosting

1. Mix together the butter, pineapple juice, and powdered sugar. If frosting is too thick, add more juice for desired consistency.
2. Frost the sides of the cake and press crushed pecans into sides of the cake.

 http://bakerette.com/pineapple-upside-down-cake/

Heather's funfetti dip

1 box funfetti cake mix

16 oz vanilla yogurt 

16 oz cool whip

Mix together and serve w pretzels

Easy taco casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

https://www.facebook.com/groups/LosingItWithTrisha/

Easy chicken dinner

4-6 chicken breast
Red potatoes
Green beans
Italian dressing packet
Stick of butter

grease 9 x13 dish

place chicken breast in center
cubed red potatoes on left of chicken
Green beans on right of chicken

Sprinkle with Italian dressing
Melt butter and pour over top

Cover with reynolds wrap

Bake 350 for 1 hours

3 envelope roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Snickerdoodle cake

1 1/2 c. all-purpose flour

1 1/2 c. cake flour

1 Tbl. baking powder

1/2 tsp. salt

1 Tbl. cinnamon

1 c. (2 sticks) unsalted butter, softened

1 3/4 c. sugar

4 large eggs

2 tsp. vanilla extract

1 1/4 c. milk

Brown Sugar Cinnamon Buttercream

1 c. (2 sticks) unsalted butter, softened

1/4 c. brown sugar

2 tsp. vanilla extract

1/2 tsp. cinnamon

4 c. powdered sugar

milk, if needed to reach desired consistency

Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased 12x18-inch jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.

For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

eatcakefordinner.com

Baked chesse grits

Ingredients:
1 pound Velveeta cheese
6 cups salted water
1 1/2 cup grits
1 stick butter or margarine
1 teaspoon salt
1 tablespoon Tabasco
3 beaten eggs

Directions:
Grate cheese into a large mixing bowl. Bring water to a boil. Stir grits into water. Boil 5 minutes. The grits will be thin.

Add hot grits to cheese. Then add butter, salt, Tabasco and eggs. Bake at 350 degrees F for 35 minutes or until set.

~Don Redden

Brown rice and black beans

FOR THE BEANS
8 cups water, plus more if needed
1 bag (1 pound) dried black beans, picked over, rinsed, and drained
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water

Directions
Make the beans: Bring water, beans, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

Cook's Note
Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

Toffee Ritz Bars

• 2 1/2 sleeves Ritz crackers
• 1 (8 oz.) bag Heath toffee bits with milk chocolate*
• 1 (14 oz.) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F. Line and grease a 9x9 inch pan.
2. In a food processor (or a Ziplock bag), crush the Ritz crackers until they are fine crumbs. Transfer to a large bowl and mix with toffee bits and sweetened condensed milk until fully combined. Press evenly into the prepared pan.
3. Bake for 20 minutes. Remove from oven and sprinkle evenly with chocolate chips. Return to oven for 1-2 minutes or until the chocolate chips are melted. Spread the chocolate over the bars with an offset spatula. Allow to cool. Cut into 16 squares.

www.bakerita.com

Sweet Keister’s Fruit Salad

1 ½ C Apples
1 ½ C Bananas
1 ½ C Pineapple (canned is fine also)
1 ½ C Blueberries
1 Pint heavy whipping cream
 ¼ - ½ C sugar
lemon/Pineapple juice as needed
orange zest

Directions:

Put your bowl (the one you will make the whipped cream in) and mixing beaters in the freezer while you cut up your fruit.

Cut all your fruit up into bite size pieces.  Put a little lemon or pineapple juice on the apples and bananas to help keep them from turning brown. Mix all the fruit together. Put it into the refrigerator until time to use.

To make the whipped cream, pour the whipping cream into the bowl and start to mix it.  As you start mixing add the sugar to get it dissolved into the cream.  Mix until peaks form and it holds its shape well. 

Take the fruit and mix the whipped cream into it all and put into a serving bowl.

www.wdbj7.com

White sheet cake

1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream

Frosting:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over cake.  

http://eatcakefordinner.blogspot.com/

Key Lime Cake

Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:

1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Directions
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_622397_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Oven baked chicken fajitas

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

• Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
• In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
• Drizzle the spice mixture over the chicken and stir to coat.
• Next add the tomatoes, peppers, and onions to the dish and stir to combine.
• Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Blackberry Cucumber Chicken Salad

1  

 Chicken Breast (cooked and shredded)

1 cup

 Blackberries

1⁄2  

 Cucumber (peeded & diced)

6 ounces

 Pear Chobani Greek Yogurt

1⁄4 teaspoon

 Cumin

1 bunch

 Spinach

4  

 Croissants (optional)

1 pinch

 Salt & Pepper (to taste)

Instructions

1. Cook chicken (or use a rotisserie pre-cooked one). I boiled my chicken breast for about 10 minutes until cooked through.
2. Shred chicken.
3. Dice cucumber & blackberries.
4. Mix chicken with cucumber, blackberries, yogurt, and cumin.
5. Serve on croissants with spinach, or just on a bed of spinach as a salad.

http://www.nosugarsweetlife.com/content/roll-blackberry-cucumber-chicken-salad

Toffee Oat Cookies

• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/4 cups old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely. Yield: about 4 dozen.

http://www.tasteofhome.com/Recipes/Toffee-Oat-Cookies

Soft Chocolate Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• Confectioners' sugar

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar. Yield: 5-1/2 dozen.

http://www.tasteofhome.com/Recipes/Soft-Chocolate-Cookies

Southern Pound cake

3 cups all purpose flour
3 cups sugar
5 eggs
1-cup milk
1-teaspoon vanilla
½ cup shortening
2 sticks butter
½ teaspoon Baking Powder
½ teaspoon salt

Cream the sugar, shortening, and butter. Mix only until the mixture is in pea-sized clumps, then add eggs.

Add the eggs one at the time, mixing well after each egg. If the batter is not thin and runny add more eggs until it is.

In a separate bowl, sift flour, salt, and Baking Powder.

Add dry ingredients into creamed mixture alternately with milk that has the vanilla added. Start with 1/3 the flour, followed by ½ the milk, mixing well after each addition. Continue adding alternately, finishing with the last 1/3 of flour.

Place batter in a greased and foured tube or bundt pan. Bake at 350 degrees for one to one and one-half hours, or until a wooden skewer comes out clean..

(If you want a Chocolate cake, add 4 tablespoons cocoa powder to the flour mixture.)

Best carrot cake

• 1 package spice cake mix (regular size)
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup shredded carrots
• 3 eggs
• 1/2 cup water
• 1 can (16 ounces) cream cheese frosting

Directions

• In a large bowl, combine the cake mix, soup, carrots, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking dish.
• Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Yield: 12 servings.

No bake chocolate cookies

• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 3 cups graham cracker crumbs (about 48 squares)
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• Confectioners' sugar

Directions

• In a microwave-safe bowl, combine milk and chocolate chips. Microwave, uncovered, on high for 30-90 seconds or until chips are melted; stir until smooth. stir in cracker crumbs, walnuts and vanilla. Shape into a 17-in. log; roll in sugar. Wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Yield: about 5-1/2 dozen.

http://www.tasteofhome.com/Recipes/No-Bake-Chocolate-Cookies

No bake peanut butter pie

• 5 oz reduced fat cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup peanut butter
• 8 oz fat free frozen whipped topping, thawed
• reduced fat graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Mix together cream cheese, confectioners sugar and peanut butter.  Add whipped topping.

Pour into graham cracker crust

Drizzle with Chocolate syrup

Refrigerate or freeze until firm

Chocolate Pudding Dump Cake

1 chocolate boxed cake mix

1 small package chocolate pudding

1 1/2 cups milk

1 1/2 cups (large handful) chocolate chips

Directions:

Preheat oven to 350 degrees.

Prepare the pudding with the milk according to package directions. Add the cake mix (just the dry mix–don’t add anything else) and stir well to combine (batter will be thick).

Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.

Bake for 30 minutes, or until edges pull away from sides.

3 meat pizza casserole

3 Meat Pizza Casserole Recipe

Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good. And it made a hit! Just an excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
　
Ingredients
1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (I used Bertolli’s Mushroom and Garlic)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
　
Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

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Crock pot Chicken & dumplins

2 cans cream of chicken soup
4 boneless chicken breast
1 can chicken broth
1 can chicken noodle soup
1 package chicken ramen noodles
2 cans water
3 T chopped onions

Cook in crock pot for 4 hours on high

Add 2 10 oz packages refrigerated biscuit dough torn into pieces

Cook 45 minutes on high or until no longer raw in the center

Serve

Chocolate Chess Pie

1 T flour
1 1/2 c sugar
pinch salt
1/2 c milk
1/2 c butter melted
6 T cocoa
2 eggs, beaten
1 t vanilla

9 inch pie shell unbaked

Mix all ingredients thoroughly.
Bake in crust at 400 for 10 min.
Reduce heat to 300 for 35-40 min.

Pie should jiggle just slightly when removed.

Easy Pie crust

1 1/2 cups all purpose flour

2 t sugar

1 t salt

1/2 cup veg. oil

2 T milk

1. Preheat oven to 400 degrees
2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.
4. http://allrecipes.com/recipe/easy-pie-crust/