Homemade Chocolate Peanut Butter Cups (Reeses)

• Ingredients: 
• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Preparation Instructions:

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• 
  
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• 
  
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. 
• Yield: 3 dozen.

Bishops Chocolate Pie

Ingredients:
2 cups vanilla ice cream
2 cups milk
1 package chocolate pudding
1 package vanilla pudding
Graham Cracker Crust
1 tub cool whip
Chocolate Bar

Preparation Instructions:
Mix together first 4 ingredients. Place in crust. Chill. Spread cool whip and top with chocolate shavings.

Peanut Butter Snowballs

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Zucchini Bread

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts
1 teaspoon grated lemon peel

Preparation Instructions:
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, salt, baking soda, baking powder and cinnamon; stir into sugar mixture just until moistened. Stir in the zucchini, nuts and lemon peel.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350̊ for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Butter Horn Rolls

Ingredients:
1 pkg. dry yeast (or 1 tablespoon)
1 tablespoon sugar
1/4 cup lukewarm water
1/2 cup sugar
scant teaspoon salt
 3 eggs well beaten
1/2 cup butter melted
1 cup lukewarm water
5 cups flour

Preparation Instructions:
Dissolve the top three ingredients in a large bowl.  Then add sugar, salt, eggs, butter, water, and flour.  Mix by hand with spoon until stiff.  Cover with lid or plastic wrap and put in refrigerator overnight.  The dough should about double so I mix and use a large bowl.  When ready to use, roll out on floured surface--dough will be sticky.  It is better if dough is used right from the refrigerator.  Cut into triangles and place on cookie sheets After dough is rolled and placed on cookie sheets, brush with melted butter.  Put in a warm place to rise about 2 hours.  Bake at 350 for 10-15 minutes depending on how big you make the rolls.  Makes 24-48 depending on size.

Dough can be kept in refrig. for several days.  Also I use the dough for danish, cinnamon rolls, or pepperoni twists.  The dough is easy to use.

Monkey Bread

Ingredients:
2/3 cup sugar
1 tsp. cinnamon
4 tubes-biscuits
Cut 4 tubes of biscuits into quarters. Stir these into sugar and cinnamon. Place in greased cake or bundt pan.
1 1/2 sticks butter or margarine
1 cup sugar
2 tsp. cinnamon

Preparation Instructions:
Melt together in saucepan. Pour over biscuit pieces. Bake at 325 degrees for 55 minutes.
After removing from oven, turn upside down on foil-covered plate. Leave for 15 minutes then remove pan. After slightly cool, pull into desired size clumps with fork and serve warm.

Cinnamon Rolls

Ingredients:
½ Sweet Roll Dough Recipe
2 tablespoons margarine or butter, softened
1/4 cup sugar
2 tsp. ground cinnamon

Preparation Instructions:
Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Stretch toll to make even. Cut into nine 1 ½ inch slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups. Let rise until double about 40 minutes.

Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes.

Sweet Roll Dough

Ingredients:
1 package active dry yeast
½ cup warm water (105 - 115 degrees)
½ cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, or margarine or butter, softened
1 tsp. salt
1 egg
3 ½ to 4 cups all purpose flour

Preparation Instructions:
1. Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if an indentation remains when touched)
3. Punch down dough. Shape, let rise and bake as directed.

“Bluebarb” Coffee Cake

Ingredients:
Crumb Topping:
½ cup granulated sugar
1/3 cup Gold Medal® all-purpose flour
½ teaspoon ground cinnamon
1/4 cup firm butter or margarine
Coffee Cake:
2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
Vanilla Glaze:
½ cup powdered sugar
1 ½ to 2 teaspoons hot water
1/4 teaspoon vanilla

Preparation Instructions:
1. Heat oven to 375̊F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.
2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.
3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.
5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

Ritz Chicken Casserole

Ingredients:
4 cooked chicken breasts, chopped
1 can cream of chicken soup
8 oz pkg cream cheese, softened
1 pkg. (not box) Ritz crackers, crushed
1/4 cup melted butter
2-3 cups cooked rice

Preparation Instructions:
Combine soup and cream cheese. Stir until well combined. Add chicken and rice. Press into a 7" greased pyrex dish. Top with crushed crumbs and pour melted butter over crumbs. Bake at 325 for 30 minutes. I love this recipe since you don't actually need very much chicken (you don't need to use as much as is listed if you don't have enough). If you want to double it use a 13 x 9" pan. (I always mix the Ritz crackers and melted butter with some garlic salt and ground black pepper before sprinkling over the top)

Cream of Chicken Substitute

Ingredients:
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 cup low sodium chicken broth
1/2 cup low-fat or fat free milk
salt and pepper to taste

Preparation Instructions: 
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.
Can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms.

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And I made more streusel.

The Best Coffee Cake. Ever.

Ingredients:
For the Cake:
1-½ stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-¼ cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff
_____
For the Topping:
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped

Preparation Instructions:
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Scalloped Potatoes and Ham

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preparation Instructions:
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Butter Chicken

Ingredients:
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces

Preparation Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .

Spicy Chicken Casserole with Corn Bread

Ingredients:
2 Tb. Olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg. Taco seasoning mix
1 can (about 15 oz.) Black beans, rinsed and drained
1 can (about 14 oz.) Diced tomatoes, drained
1 can (about 10 oz.) corn, drained
1 can (about 4 oz.) Diced mild green chiles, drained
½ cup salsa
1 box (about 8.5 oz.) Corn bread mix, plus ingredients to prepare mix
½ cup shredded cheddar cheese
1/4 cup chopped bell pepper, red or green

Preparation Instructions:
1. Preheat oven 350 degrees, spray 2 quart casserole dish with nonstick cooking spray; set aside.
2. Heat oil in large skillet over medium heat.  Add chicken, cook and stir until no longer pink.
Sprinkle taco seasoning mix over chicken.  Take off flame, then add beans, tomatoes, corn, chiles and salsa; stir until well blended.  Transfer to prepared casserole dish.
3. Prepare corn bread mix according to package directions; stir in cheese and bell pepper.  Spread batter over chicken mixture.
4. Bake 30 minutes or until corn bread is golden brown.

Sidenotes: We liked more cheese on this, so we used twice the amount, I believe.
Also, spread cornbread batter thinly and bake a bit longer for center to bake well.

Serve with sour cream for topping.
You can halve the green chiles if you want it a bit milder too.

Makes 4-6 servings

Dana's Dip

Ingredients:
2 pkg. cream cheese
2- 16 oz. sour cream
1 small jar of baby dills pickles -sliced thin
1 jar of chipped beef-if small jar  use 2. (Also I used sliced dry beef, and chopped it up myself)

Preparation Instructions:
Cream together cream cheese and sour cream. Stir in pickles and beef. Serve fresh! Refrigerate leftovers.
Good with chucks of bread or crackers

Griddlecakes

Ingredients:
1 cup 2% milk
1 egg
2 Tbsp melted butter (or veggie oil)
1/2 tsp salt
2 Tbsp sugar
1 cup flour
2 tsp baking powder

Preparation Instructions:
Mix all dry ingredients together in one bowl and all the wet in another. Then slowly mix in wet to dry. If the batter is too thick for you then add as much milk as you need to meet your desired consistency. Also if you want them even fluffier then you can seperate your egg and whip the whites till fluffy and fold in at the end of the mixing stage. I spray my non-stick pan with olive oil spray only for the first batch. This makes about 12 small pancakes...our family always needs a double recipe. We also love to top them with fresh or frozen fruit that has been defrosted.
Number of Servings: 12

Baking Powder (Drop) Biscuits

Ingredients:
2 cups flour
½ tsp. Salt
4 tsp. Baking powder
½ tsp. Cream of tartar
1 tablespoon sugar
½ cup shortening
1 cup milk

Preparation Instructions:
Preheat the oven to 425 degrees. Put the flour, baking powder, cream of tartar and sugar in a bowl. Cut the shortening into the flour with two knives or a pastry blender until the micture resembles coarse meal. Add milk and drop by teaspoonfuls onto buttered baking sheet. Bake 15-20 minutes.

Waffles

Ingredients:
2 eggs, well beaten
1 cup milk
3 tablespoons salad oil
1 ½ cups flour
3 tsp. baking powder
2 tsp. Sugar
½ tsp. salt

Preparation Instruction:
Mix the eggs, milk, and oil in a large bowl or pitcher. Stir in the flour, baking powder, sugar, and salt and mix until blended. Heat the waffle iron, brush it with melted shortening or oil if necessary, pour in enough batter to just fill. Close and bake until the steaming stops and waffles are crisp, tender and brown.

Grandma’s Chocolate Icing

Ingredients:
1/4 cup milk
½ stick marg.
1/3 cup brown sugar
2 ½ cups powdered sugar
1 tablespoon cocoa
1 tsp vanilla

Preparation Instructions:
Put milk, margarine, and brown sugar in small saucepan. Bring to boil. Add sugar, vanilla and baking cocoa. Mix well. Let cool and spread.

Chicken Pot Pie

Ingredients:
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken or turkey broth
2/3 cup milk
2 cups cooked chicken
1 package mixed veggies

Preparation Instructions:
Heat margarine over low heat until melted. Blend in flour, onion, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in frozen veggies & chicken. Pour in unbaked pie crust. Cover with top crust. Bake at 425 degrees for 30-35 minutes.

Millie's Pie Crust

Ingredients: 
3 cups flour
1 1/4 cup shortening
1 tsp salt
1 egg
1 tsp vinegar
5 tablespoons milk

Preparation Instructions:
Cut in shortening with flour and salt. Beat egg slightly , add vinegar and milk. Bake 15 minutes at 475 degrees for single crust.

Fabulous Frosting

Ingredients:
½ cup shortening
1/4 cup margarine
3/4 cup sugar
1 tablespoon vanilla
3 ½ tablespoons flour
3/4 cup milk

Preparation Instructions:
Cream first four ingredients. In a saucepan, combine flour and milk. Heat and stir until thickened. When thick, remove from heat. Add thick mix, 1 tablespoon at a time, to creamed mixture. Chill before icing cake.

Midget Cheesecakes

Ingredients:
3 - 8 oz cream cheese, soft
1 cup sugar
5 eggs
1 ½ tsp vanilla
Topping: 
½ cup sour cream
1/8 cup sugar
1/4 tsp vanilla
Canned cherries

Preparation Instructions:
Cream the sugar and cream cheese. Beat in eggs and vanilla. Bake at 300 for 30-40 minutes in foil cupcake liners. Beat sour cream, sugar and vanilla. Put spoonful of topping on baked cheesecake. Chill cheesecakes in refrigerator or freezer. Top with cherries or other fruit.

Grandma’s Moist Chocolate Cake

Ingredients:
2 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
3/4 cups cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. Vanilla

Preparation Instructions:
Mix Well. Put in greased and floured 13x9 inch pan. 325 degrees, 25-30 minutes.

Pudding Dessert

1. 1 cup flour
    1 stick margarine
Bake @ 350 degrees for 10 min.

2. 8 oz. cream cheese
    1 cup powdered sugar
    1 package cool whip.
Mix cream cheese and powdered sugar. Fold in cool whip. Spread on cooled crust.

3. 2 packages pistachio or chocolate pudding
    3 cups milk
    1 tsp. vanilla.
Mix and pour over cream cheese later. Chill. Serve Cold.

Sugar Cookies

Ingredients: 
1 c. sugar
1 c. powdered sugar
2 eggs
1 c. margarine
1 c. oil
1 tsp. Vanilla
4 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
½ tsp. salt
½ tsp. lemon extract (optional)

Preparation Instructions: 
Cream first 6 ingredients. Add dry things and also flavoring. Roll in balls. Place on cookie sheet and press with glass dipped in sugar. Bake at 350 degrees for 10 minutes.

Parmesan Potato Halves

Ingredients:
6 tablespoons butter, melted
3 tablespoons parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise

Preparation Instructions:
Pour butter in baking pan. Sprinkle parmesan cheese over butter. Place potatoes, cut side down, over cheese. Bake uncovered, @ 400 degrees for 40-45 minutes or until tender.

Sour Cream Coffee Cake

Ingredients:
2 sticks margarine
1 ½ c. sugar
3 eggs
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup sour cream
1 tsp vanilla
Topping: 1 cup brown sugar, 2 tsp cinnamon, ½ cup nuts

Preparation Instructions:
Cream margarine and sugar, add eggs. Stir dry ingredients and alternate with sour cream. Add vanilla. Grease 9x13 pan. Layer ½ dough, ½ topping, ½ dough, ½ topping.
Bake: 350 degrees for 40-45 minutes

Mexican Vegetable Soup

Ingredients: 
1 lb ground beef
1 taco seasoning packet
46 oz (6cups) tomato juice
16 oz. Frozen veggies
1 can chili beans
3 oz tomato paste

Preparation Instructions: 
Bring everything to a boil. Simmer 20-25 minutes, stirring occasionally. Top with crushed chips and cheese.

Sausage Brunch Casserole

asIngredients:
1 package Jimmy Dean Sausage
4 ½ c. cubed bread
2 c. sharp cheddar cheese
10 eggs slightly beaten
4 c. milk
1 tsp dried mustard
1 tsp salt
1/4 tsp onion powder
dash pepper

Preparation Instructions: 
Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine next 6 ingredients. Sprinkle sausage over top. Chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.

Santa Fe Chili

Ingredients:
1 lb. Ground beef
1 can kidney beans
1 can black beans
1 can pinto beans
1 can chili beans
1 packet taco seasoning
1 can corn
1 can diced tom. W/green chilies
1 packet ranch dressing mix

Preparation Instructions: 
Mix all together - do not drain anything. Can add tomato juice as desired. Good w/sour cream, cheese or corn chips.

Broccoli Cheese Soup

Ingredients:
3 c. water
1 T. Chicken base
3/4 tsp salt
3/4 tsp seasoned salt
dash of pepper
14 oz broccoli cuts, frozen
1/3 c. Onion, diced
1/3 c. butter
½ c. flour
3 c. milk
1 ½ c. cheddar cheese, shredded

Preparation Instructions:
Heat water. Add chicken base and whisk to dissolve. Add next five ingredients. Bring to boil. Reduce heat. Simmer for 10 min. Melt butter in separate saucepan. Add flour, whisking to combine. Cook on very low. Heat for 5 minutes. Add to broccoli mixture. Whisk until smooth. Add milk to soup. Increase heat to high ~ bring to a boil. Immediately decrease heat. Simmer for 2 minutes. Add cheese and cook until cheese is melted and soup is hot. Enjoy!

Potato Soup

Ingredients:
6 med. Potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 T. Butter
6 T. Flour
1 t. salt
½ t. pepper
1 ½ cups milk

Preparation Instructions:
In large kettle, cook veggies until tender — about 20 min. Drain, reserving liquid and setting vegetables aside. In same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened, Gently stir in vegetables. Add 1 cup or more of veggie water until soup is desired consistency. *Serve with soft french bread or garlic toast. Mmm!

Banana Bread

Ingredients:
½ cup shortening
3/4 cup sugar
2 eggs
1 c. flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
3 T. sweet milk
1 c. mashed banana


Preparation Instructions: 
Cream shortening - add sugar and eggs. Combine milk, baking soda, and banana. Add baking powder to flour and salt. Mix well. Pour into bread pans.
Bake at 350 - 45-60 min.

Rhubarb Bread

Ingredients: 
1 ½ c. brown sugar
1 egg
2/3 cup oil
1 tsp. vanilla
1 cup buttermilk
2 ½ cups flour
1 tsp. salt
1 tsp. baking soda
2 cups diced rhubarb
½ cup pecans (optional)

Preparation Instructions: 
Mix together first 5 ingredients. Add dry ingredients. Blend well. Fold in Rhubarb and nuts.
Pour into greased floured bread pans. Sprinkle with cinnamon and sugar.
Bake at 350 degrees - 60 min.

Pumpkin Muffins

Ingredients: 
4 eggs
1 ½ cup oil
3 c. flour
2 c. sugar
1 3/4 c. pumpkin
1 T. Cinnamon
2 tsp. Soda
1 tsp. Salt
2 c. raisins (opt.)

Preparation Instructions: 
Beat eggs slightly. Beat in sugar, oil, and pumpkin. Add dry ingredients and mix until smooth. Stir in Raisins. Fill greased muffin cup 2/3 full and sprinkle with brown sugar.
Bake at 375 degrees 10-15 min.

Chicken Salad

Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


Preparation Instructions:
1. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.

2. Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.


3. Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!

4. When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)

5. Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.

I also have had it on crackers... That is really good too! 

This is a recipe blog for all the recipes I have tried and liked. Enjoy!