Honey Whole Wheat Bread

Ingredients:
2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Preparation Instructions: 
1. Dissolve yeast in warm water.
2. In a large bowl, combine butter, molasses, honey and salt and mix well.
3. Add yeast mixture and then gradually add flours.
4. Turn onto floured surface and knead until smooth.
5. Place in buttered bowl and let rise until double.
6. Punch down and let rest for a few minutes.
7. Divide dough into 4 parts and shape into loaves.
8. Place in greased pans and let rise for about an hour.
9. Bake at 375* for 35 to 40 minutes.

Homemade Chicken and Noodles

Ingredients:

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Homemade Pasta

Ingredients:

6 eggs

3 cups All-purpose flour

Preparation Instructions:

Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

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).