No Fail Pizza Hut Style Breadsticks

Ingredients:
1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour
1/3 cup melted butter (I used half of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)


Preparation Instructions:Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum!

Pizza Dough

Ingredients:

1 package active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 ½ cups all purpose or whole wheat flour

Preparation Instructions: 

Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously twenty strokes. Let rise five minutes. Divide dough into halves. Pat each half into 11-inch circle on lightly greased cookie sheet with floured fingers.

Add tomato sauce. Then add:Cheese
and any other toppings you might want!
Olives, bacon, onions, peppers, ham, pepperoni, hamburger, and I usually add some Italian seasoning and garlic salt.
-
Cook in 425 degree oven until cheese is light brown, 20 to 25 minutes. - makes two pizzas

Mexican Chicken Pizza

Ingredients:

1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch chunks

1-1/2 cups Thick 'N Chunky Salsa

1 ready-to-use baked pizza crust (12 inch) (we make homemade) :)

1/2 cup red pepper strips

1 tsp. chopped fresh cilantro (I didn't use this ingredient)

1-1/2 cups Shredded Mozzarella & Cheddar Cheese

Preparation Instructions:

HEAT oven to 400ºF.

COOK chicken in large skillet sprayed with cooking spray on medium heat 10 min. or until chicken is done, stirring occasionally. Stir in salsa; simmer on medium-low heat 5 min., stirring occasionally.

SPOON onto crust; top with remaining ingredients.

BAKE 10 to 15 min. or until cheese is melted.

No-Bake Chocolate Peanut Butter Bars

Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 oz. package) Semi-Sweet Chocolate Mini Morsels, divided

Preparation Instructions:
GREASE 13x9-inch baking pan
BEAT 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth, or melt in microwave. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Red White and Blue Dessert

Ingredients:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy whipping cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Directions:
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

Puppy Chow

Ingredients:
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar

Preparation Instructions:
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Ingredients:

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Preparation Instructions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Preparation Instructions:
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Chip Cookies

Ingredients:
2 cups flour
1 cup oatmeal, finely ground (the little food processor does this nicely)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 bag chocolate chips

Preparation Instructions:
Preheat oven to 375 degrees.
Combine flour, baking soda, oatmeal and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Chip Cheesecake

Ingredients:
9 inch Graham Cracker Crust
3 - 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
2 cups chocolate chips (mini or regular)

Preparation Instructions:
Preheat oven to 450 degrees. Beat cream cheese and sugar until well blended. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour into crust. Bake for 10 minutes. Then without opening oven door reduce oven to 250 degrees. Bake 30 minutes or until set. Cool in fridge until thoroughly chilled. Add chocolate topping, (below), and return to fridge till chocolate is set.

Chocolate topping:
1/3 cup chocolate chips
2 Tablespoons whipping cream
Melt chocolate with whipping cream. Stir till smooth.

Peanut Butter Brownies

Ingredients:

1 box brownie mix

½ cup oil

1/4 cup water

2 eggs

FILLING

3/4 cup creamy peanut butter

1/3 cup margarine or butter

1/3 cup sugar

2 tablespoons flour

2 eggs

Preparation Instructions

1. Heat oven to 350 degrees. Prepare brownie mix as directed on package, using oil, water and eggs. Set aside.

2. In small bowl, combine peanut butter and margarine; beat until smooth. Mix in flour and sugar. Add 2 eggs; blend well.

3. Spread half of brownie mixture in prepared pan. Carefully spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture.

Fresh Apple Pie Filling (9" pie)

Ingredients:

Pastry for 9-inch Two-Crust Pie

3/4 cup sugar

1/4 cup flour

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Dash of salt

6 cups thinly sliced pared tart apples

(about 6 medium)

2 tablespoons margarine or butter

Preparation Instructions:

Heat oven to 425 degrees. Prepare pastry. Brush bottom crust w\ egg white, and let it dry.

Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute.

Bake for 5 minutes, uncovered. Then put strip of foil around edge to keep it from getting too dark. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.

Molasses Cookies

Ingredients:

1/2 cup butter

1/2 cup vet shortening

1 1/2 cups sugar

1/2 cup molasses

2 eggs

4 cups flour

1/2 tsp. salt

2 1/4 tsp. Baking soda

2 1/4 tsp. ground ginger

1 1/2 tsp. ground cloves

1 1/2 tsp ground cinnamon

Preparation Instructions:

Mix first five ingredients well and then stir in flour and spices, mixing well. (Dough will get very thick! Sometimes you have to turn the mixer off and hand beat it.)

Roll in small balls, roll in sugar and bake at 350 degrees for 8-10 min.

Do not over bake.

White Chip Chocolate Cookies

Ingredients:

1 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp. salt
1 2/3 cup white chocolate chips

Preparation Instructions:
Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

Pumpkin Cheesecake

Ingredients:
Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:
3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Preparation Instructions: 
Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

Farm Style Oatmeal Cookies

Ingredients:
2 c. packed brown sugar
1 c. shortening
1/2 c. buttermilk
1 t. vanilla
4 c. oats
1 3/4 c. all-purpose or whole wheat flour
1 t. baking soda
3/4 t. salt
Raisins


Preparation Instructions: Mix brown sugar, shortening, buttermilk, and vanilla. Stir in remaining ingredients. Bake at 375 for 8-10 min. Immediately remove from pan. Makes 7 dozen.

New York Style Cheesecake

Ingredients:
5 pkgs cream cheese
1 1/3 cup sugar
3 Tblsp flour
3 large eggs
1/2 cup sour cream
2 tsp lemon juice
1 1/2 tsp vanilla


Preparation Instructions:Heat oven to 325 degrees.
In large bowl on medium speed beat cream cheese til smooth. Add sugar.
Gradually add flour. Beat in eggs 1 at a time on low just til blended.
Add remaining ingredients.
Bake for 1 hour. Remove and set on stove top for 1 hour. Refrigerate.

Ruby Tuesday Potato Cheese Soup

Ingredients:

10 large russet potatoes
½ cup + 2 tablespoons finely minced celery
1/3 cup finely minced onion
1/3 cup grated carrot
10 cups chicken broth
5 tsp. salt
10 tsp. white vinegar
½ cup + 2 tablespoons flour
7 ½ cups milk
5 cups shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
10 slices bacon, cooked
1/3 cup chopped green onion

Preparation Instructions:

1. Peel potatoes and chop them into bite-size pieces— you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.
2. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together the flour and milk in a medium bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened.
5. Add cheddar cheese to soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.
6. To serve, spoon the soup into bowls. Divide the remaining cheese and sprinkle on the soup.
      Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup
      with chopped green onion.

Marie Callender’s Famous Golden Cornbread

Ingredients: 

1 1/4 cups all purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoon salt
1 1/4 cups whole milk
1/4 cup shortening
1 egg


Honey Butter
½ cup (1 stick) butter, softened
1/3 cup honey


Preparation Instructions:

1. Preheat the oven to 400 degrees F.
2. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl.
3. Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
4. Pour the batter into a greased 8x8 inch pan.
5. Bake for 25 to 30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.
6. For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

Cracker Barrel Hash Brown Casserole

Ingredients:
1 26-ounce bag frozen hash browns
2 cups shredded Colby cheese (or cheddar)
1/4 cup minced onion
1 cup milk
½ cup beef stock or broth

2 tablespoons butter, melted

Dash garlic powder

1 tsp salt

1/4 tsp ground black pepper

Preparation Instructions:

1. Preheat the oven to 425 degrees F.

2. Combine the frozen hash browns, cheese, and onion in a large bowl. 

3. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.

4. Heat the remaining butter in a large, ovenproof skillet over high heat. 

5. When skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

Tidbits:

If your skillet isn’t ovenproof (because it has a plastic handle, for example), you can also spoon the potatoes into a glass 9X9-inch baking dish and microwave the potatoes until they are hot and the cheese has melted. Then put that baking dish into the 425 degrees F oven until the surface of the hash browns has browned.

    If you can’t find Colby cheese, you can also use Cheddar cheese for this recipe. Colby, however, is preferred. 

Bittersweet Cheesecake Torte

Ingredients:

2/3 cup whipping cream

8 ounces milk chocolate or bittersweet chocolate, chopped

    Nonstick spray for baking

1 19.5-ounce package brownie mix

2  8-ounce packages cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

2 eggs, lightly beaten

3 ounces milk chocolate or bittersweet chocolate, melted

3 ounces white baking chocolate, melted

Preparation Instructions: 

1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

Breakfast Sausage Casserole

Ingredients:

2 cans refrigerated crescent rolls

1 chub sausage

1 - 8 oz package cream cheese, cubed

2 cups sharp cheddar cheese

Preparation Instructions:

Grease a 13x9 inch pan and set aside. Fry sausage till fully cooked. Remove from heat and drain. Add cream cheese and stir till combined. Lay out 1 can crescent rolls in bottom of prepared pan. Put your sausage/cream cheese mixture in. Stretch your other can of crescent rolls over the top of that. And sprinkle (or dump) on the cheddar. YUM! Bake at 350 for 15 minutes, and then turn the oven up to 375 and bake till golden brown.