Chocolate Chip Pancakes

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1/2 cup miniature chocolate chips

Directions:
In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

Grilled Cheese Sandwich

Ingredients:
White bread
Butter
Cheddar cheese

Directions:
Preheat skillet over medium heat. Generously butter one side of a slice of bread and place butter-side-down onto skillet. Add cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and cheese is melted.

Carmel Popcorn

Ingredients:
1/2 c. butter
1/2 c. dark Karo syrup
1 c. sugar
1 c. brown sugar
1 c. unpopped popcorn

Directions:
Pop popcorn. Remove unpopped kernels. Set aside popcorn.
Mix first four ingredients and bring to boil. Rolling boil for 1 minute. (don't cook too long)
Pour carmel over popcorn and mix. At this point you can either make popcorn balls as it cools or spread on a cookie sheet and let cool.

Enchiladas

Ingredients:
1 can of cream of chicken soup
1 cup of sour cream (add more if necessary)
1 can of green chiles
2 chicken breasts
6-8 tortillas

Directions:
Boil chicken, then shread. Mix soup, sour cream, chiles and chicken in a bowl. Brown tortillas in a pan on the stove. Fill tortillas one at a time with as much of the mixture as desired. Roll. Place in greased 9x13 pan. Cook in oven at 350 for about 20 min or until hot.

Easy Slow-Cooker Ham

Ingredients:
1 (6 pound) bone-in country ham
3 cups apple cider, or as needed
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground ginger
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional)
1 orange's peel

Directions:

1. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham. This will get washed away in the next step but any that stays on is a bonus.
2. Pour the maple syrup over the ham.
3. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line.
4. Cover and set to Low.
5. Cook for 8 to 10 hours.

Chicken Lo Mein

Ingredients:
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Orange Chicken

Ingredients:
2 green onions with tops, sliced
2 tablespoons vegetable oil
1/2 teaspoon cornstarch
1/2 cup orange juice
2 tablespoons soy sauce
1/4 teaspoon ground ginger
Hot cooked rice
1 medium navel orange, peeled and sectioned
1/4 cup chopped walnuts
2 tablespoons minced fresh parsley

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:
Place thawed chicken pieces in a bag with powdered ingredients. Shake.
In a skillet or wok, cook the chicken and onions in oil until chicken juices run clear. In a small bowl, combine the cornstarch, orange juice, soy sauce and ginger until smooth. Pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice. Top with orange segments, walnuts and parsley.

Creamy Penne Chicken Pesto

From S.N.

Ingredients:
1 lb Penne pasta, cooked al dente, drained
3-4 Boneless Skinless Chicken Breast, cooked and cubed

Pesto Sauce:
4 cups fresh basil
3/4 cup pine nuts
2-3 cloves of garlic, crushed
1-2 tablespoons olive oil
1 cup whipping cream
2 cups coarsely grated Parmesan cheese

Directions:
In food processor, blend basil, pine nuts, garlic and olive oil. Once mixed, add cream and Cheese. Salt to taste. Mix until you have a light green paste.
Mix pasta and cubed chicken. Spoon on sauce.

Note: The Pesto Sauce can be frozen or stored in fridge for one week. It's great to make ahead of time.

Chicken Pot Pie

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard
6 tablespoons cold water

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed

Directions:
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

Preheat oven to 400 degrees F (200 degrees C.) In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

Twice-Baked Potatoes

Ingredients:
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour.

Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture. Sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

Sweet and Sour Chicken

*Tried and true family favorite.

Ingredients:
Juice of pineapple (20 oz) + water to make 2 cups
3/4 cup vinegar
3 Tbsp soy sauce
¾ cup brown sugar
3 Tbsp cornstarch (or to desired thickness)

Directions:
Start rice first. Simmer on low for 20 minutes. Remove from heat, leave lid on to keep warm (use 1 1/4 cup of rice, 2 1/2 cup water).

Sauce – Put water and pineapple juice into pan on med-med/high. Add brown sugar, vinegar, soy sauce. When hot, put cornstarch and ½ cup cold water into a cup. Stir until smooth. Pour spoonful of sauce into cornstarch, dump into sauce. Add cold chicken chunks. When chicken is heated through, add pineapple chunks.

Clam Chowder

From G.L.

Ingredients:
3-4 cans minced clams
1 cup chopped onion
1 cup chopped celery
2 cups chopped potatoes
1 ½ tsp salt
½ tsp sugar
dash of pepper
¾ cup melted butter
¾ cups flour
4 cups of milk

Directions:
Cover first 4 ingredients with water and add the salt, sugar, and pepper. Cook until veggies are soft. Do not drain. Mix butter with flour. Add this paste mixture to soup. Stir well. Add milk. Slowly bring to a boil to thicken, cooking for about 5 minutes or so. Let cool before serving.

Ordinary Biscuits

This is the recipe I use for the chicken and biscuits. Second-day biscuits are really good re-heated in the oven and then with butter and jam inside. They taste like KFC biscuits.

Ingredients:
2 cup flour
½ tsp salt
2 tsp sugar
4 tsp baking powder
½ tsp cream of tarter
½ cup shortening (113 grams butter)
2/3 cup milk

Directions:
Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir only until dough follows fork around bowl. Turn out on lightly floured surface. Knead gently ½ minutes. Pat or roll out ½ inch thick; cut with lip of a floured cup. Bake on ungreased cookie sheet 10-12 minutes @ 450. Makes 16.

Dinner Rolls

Ingredients:
4 1/2 cups all-purpose flour
1/4 cup shortening
1/4 cup white sugar
2 1/2 teaspoons salt
1 1/2 tablespoons active dry yeast
1 1/2 cups cold water
1 tablespoon vegetable oil

Directions:
Mix together flour, sugar, salt, and instant yeast. Mix in shortening. Mix in water.
Turn out onto a lightly floured surface. Knead by hand for 20 minutes. Cover dough with oil. Place dough in a bowl, cover, and proof for 1 hour.
Form rolls, and place on a greased baking tray. Proof for 45 minutes.
Bake at 400 degrees F (205 degrees C) for 12 to 14 minutes.

Flaky Pie Crust

Grandma Fife's Recipe

Ingredients:
2 1/2 cups flour
1 1/2 teaspoons salt
1 cup shortening
1 egg
1/4 cup cold water
1 tablespoon vinegar

Directions:
Mix Salt and Flour. Cut Shortening into Flour. Beat egg, water and vinegar together then mix into flour mixture.

Bake pie shells at 475 degrees until golden brown.

Pumpkin Chocolate Chip Muffins

From S.B.

Ingredients:
1 box Spice cake mix (Duncan Heinz)
1 can (15 oz.) pumpkin
1/2 to 1 bag milk chocolate chips

Directions:
Mix cake mix and pumpkin. Add 1/2 bag of chocolate chips. (entire bag if desired) Bake for 15 minutes at 350 degrees. Doesn't get easier than that!

Chocolate Chip Pumpkin Bread

Ingredients:

2 cups white sugar

2/3 (15 ounce) can pumpkin puree

2/3 cup vegetable oil

1/4 cup and 3 tablespoons water

3 eggs

2-1/3 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1-1/4 teaspoons baking soda

1 teaspoon salt

2/3 cup miniature semisweet chocolate chips

1/3 cup chopped walnuts (optional)

 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Delicious White Bread

This is the recipe I use when making bread. It is SO good! The secret is using a hand-mixer or kitchenaid to mix the dough. Yum!

Ingredients:
2 pkgs active dry yeast (2 Tbsp)
2 2/3 cups lukewarm water
½ cup nonfat dry milk
2 Tbsp sugar
1 Tbsp salt
1/3 cup cooking oil
7 to 7 ½ cups sifted flour

Directions:

1. Sprinkle yeast on lukewarm water; stir to dissolve.
2. Add dry milk, sugar, salt, oil and 3 cups flour.
3. Beat with electric mixer at medium speed until smooth, about 3 minutes, scraping bowl occasionally. Or, beat with spoon until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
4. Cover; let rest 15 minutes.
5. Knead on floured surface until smooth and satiny, about 5 minutes.
6. Divide dough in half, shape each half into a loaf.
7. Place in two greased 9x5x3 inch loaf pans.
8. Let rise until doubled, about 1 to ½ hours.
9. Bake in 400 degree oven 30-35 minutes or until loaves sound hollow when tapped. Remove from pans; cool on racks.

Makes 2 loaves. Butter after you bake softens your crust.

Zucchini Bread

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups grated zucchini

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
Sift together flour, salt, cinnamon, baking powder, and soda.
In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Pour batter into prepared pans.
Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Chicken and Biscuits

This is one of my favorite dinners, and is my husband's favorite.

Ingredients:
¼ cup margarine
4 boneless skinless chicken breast halves, cut up into ½-in pieces
½ tsp dried thyme leaves
½ tsp paprika
¼ tsp black pepper
1 can (14 oz) chicken broth, divided
1/3 cup all-purpose flour
1 pkg (10 oz) frozen peas and carrots
1 can (12 oz) refrigerated biscuits

Directions:
Preheat oven to 375 (191 Celsius). Melt butter in large skillet over medium heat. Add chicken, thyme, paprika and pepper. Cook 5 min. or until chicken is browned.
Combine ¼ cup chicken broth with flour; stir until smooth. Set aside.
Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly to prevent lumps from forming. Simmer 5 minutes. Add peas and carrots; continue cooking 2 minutes.
Transfer to a 1 ½ - quart casserole dish; top with biscuits. Cover with tinfoil. Bake 20 minutes. Take tinfoil off. Bake 20 more minutes or until biscuits are golden brown.
Makes 4 to 6 servings.

Chunky Potato Soup

Ammon's recipe

Ingredients:
6-7 small potatoes, cubed
2 ½ cups water
¼ to ½ stick butter
4 tsp chicken bullion
¼ tsp pepper
2 Tbsp dried onion or 1 small onion, cut finely
2 tsp sugar
2 tsp garlic powder
½ can corn
1 package soup mix (optional. You can substitute this with 1 Tbsp flour, 1 tsp bullion, and 1 tsp onion powder)
4-5 Tbsp flour (mix in a cup with a little bit of water before adding to soup to prevent lumps)
1 cup milk

Directions:
Put everything but the last four ingredients into a large pot and boil. Boil approximately 15 minutes, then add corn. After potatoes are soft, add milk, soup mix, and flour mixture. Bring to a boil again for another 10 minutes, stirring occasionally. Let sit for a few minutes before serving. Makes 5-6 servings. Really yummy with cheese, bacon, and chives on top!

Bread and Celery Stuffing

Ingredients:
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Directions:
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Ranch Cheeseball

Ingredients:
16 ounces Cream Cheese -- softened
1 package Ranch salad dressing mix
1 cup shredded cheddar cheese
Halved almonds

Directions:
Combine salad dressing, cheese and cream cheese. Form into a ball. Roll in almonds. Refrigerate until 10 minutes before serving.

Blueberry Muffins

Next time I make these, I'm going to add more sugar, 1-2 tsps of vanilla, and less blueberries. Be sure to drain blueberries well before adding to batter.

Ingredients:
1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries

Directions:
Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.

French Toast

Ingredients:
2 cups milk
1 egg
Pinch of salt
1 tsp sugar
Cinnamon

Directions:
Mix everything together. Dip slices of bread in the batter, and grill on skillet.

Texas Sheet Cake

From S.N.

Ingredients:
1 cup water
1 cup (2 cubes) margarine
4 heaping teaspoons of cocoa
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour milk (add 1 tablespoon vinegar or lemon juice to milk)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Directions:
Mix together water, margarine, and cocoa in a saucepan, bring to a boil. Sift together flour and sugar. Pour chocolate over flour mixture. Add eggs, sour milk, soda, and salt. Beat well, pour into a greased and floured 18-12 inch baking sheet with 1/2 inch sides. Bake at 400 degrees for 20 minutes.

Great Grandma's Divinity

I like using crushed candycane or bits of chocolate chips.

Ingredients:
2 cups sugar
1/2 cup Light Karo Syrup
1/2 cup water
pinch of salt
2 egg whites
flavoring (vanilla, mint or etc)

Directions:
Cook sugar, syrup, water and salt, stirring constantly to 260 degrees. Whip egg whites until they will form stiff but not dry peaks. Slowly pour (drizzle) all of the hot mixture into the egg whites beating constantly on highest speed. Add flavoring, beat until it starts to set. It will begin to lose its shine. Quickly drop from spoon onto waxed paper or buttered surface.

No-Bake Cookies

From S.N.

Ingredients:
2 cups sugar
1/2 cup milk
1 stick (1/2 cup) butter or margarine
3 tablespoons cocoa powder
1/2 cup Peanut Butter (Creamy or Crunchy)
2 teaspoons vanilla
3 cups Quick Oats

Directions:
Use heavy pan. Boil sugar, milk, butter and cocoa for 2 minutes. Start stirring after it comes to a boil, stir constantly. Remove from heat, add vanilla and peanut butter. Mix well and add oatmeal. Spoon out quickly onto wax paper. Let cool.

Cheesecake

Ingredients:
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar

Filling:
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Directions:
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

Truffles

From B.F.

Ingredients:
4 tablespoons Butter
1 1/4 cups whipping cream
4 cups (2 - 12 oz. bags) milk chocolate chips
(optional) 4 tablespoons orange juice or 1-2 teaspoons mint extract

Directions:
Cook the butter and cream together for 1 minute. Stir in the chocolate chips. You may need to warm it just a little to get all of the chips melted. Add flavoring. Pour into a buttered 9" pan. Cool. Cut into small pieces and dip in chocolate. Instead of dipping in chocolate, you can roll in a mixture of 1/2 cup unsweetened cocoa and 1 cup powdered sugar and then chopped pecans.

Butter Frosting

Ingredients:

½ C Butter
4 Tbsp Milk
2 tsp Vanilla
4 Cups of Powdered Sugar
Food Coloring

Directions:
In mixing bowl beat butter till fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and vanilla.
Slowly beat in remaining powdered sugar. Add in additional milk if needed to reach spreading consistency. Add food coloring to make it different colors.

Sugar Cookies

Ingredients:
1 cup shortening
2 cups sugar
2 eggs
5 cups flour
½ tsp salt
1 tsp soda
2 tsp baking powder
1-cup sour milk (add vinegar or lemon juice)
1 tsp vanilla

Directions:
Mix together shortening and sugar. Beat in egg. Mix dry ingredients with milk alternating. You may need more flour.) Roll out and cut out shapes. Place on cookie sheet and bake at 350 for 8-10 minutes. Frost with Butter Frosting.

Butter Toffee

Grandma Fife's Recipe

Ingredients:
1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter
6 oz. semisweet chocolate chips
1/2 cup chopped nuts

Directions:
Combine sugar, salt, water, and butter and cook to a light crack (285*) spoon onto greased cookie sheet. Melt chocolate and spread over top of candy. Sprinkle nuts over top and press down. When cold, break into pieces.

Mom's Brownies

Ingredients:
½ cup + 2 Tbsp cocoa
1 cup shortening
2 cups sugar
4 eggs
1 ½ cup flour
1 tsp baking powder
1 tsp salt

Directions:
Melt shortening, just barely so as not to be too hot. Add cocoa and sugar, then mix. Add eggs – beat well. Add dry ingredients. Pour into greased and floured 9x13 pan. Bake at 350 about 28 minutes.

Original Toll House Cookies

Ingredients:
2 1/4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, or 225 grams) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:
PREHEAT oven to 375° F (190.5° C) .
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon 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.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake for 8 to 10 minutes.
Dough man be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Cream Cheese Fudge

From A.S. Makes good frosting, too.

Ingredients:
1/3 cup cocoa
1 lb powdered sugar (3 ½ cups)
½ cup melted butter
4 oz softened cream cheese
Dash of salt
1 tsp vanilla
Nuts

Directions:
Mix together cocoa and powdered sugar until lumps disappear. Add melted butter, softened cream cheese, salt, and vanilla. Mix together until creamy. Add nuts and blend with a hand-mixer. Roll in wax paper and chill.

Cinnamon Rolls

From T.W.

Ingredients:

Dough:
2 package active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 teaspoon granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed

Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Creamy Glaze:
2/3 cup melted butter (1 stick plus 2 tablespoons)
4 cup powdered sugar
2 teaspoon vanilla
4-8 tablespoons hot water

Directions:

Dough:

1. In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
2. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
3. Turn out onto a well-floured board; knead 5 - 10 minutes.
4. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
5. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

Filling:

1. Spread dough with 1/2 cup melted butter.
2. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
3. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices.
4. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
5. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Glaze:
Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency.
Spread over slightly cooled rolls.

Lemon Bars

Ingredients:
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Chex Muddy Buddies

Ingredients:
9 cups Corn Chex
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

Directions:
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave 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.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

White Chocolate Popcorn

Ingredients:
6 ounces of nestle white chocolate chips
2 (3 1/3 ounce) bags popcorn (Stay away from the buttery kind)
M&M's

Directions:
Melt the chocolate in a double boiler or in the microwave. (Watch it closely if you use the microwave).
Microwave 2 bags of popcorn or pop about 7 oz. popcorn kernels.
In a large tub, (or 2 large bowls) drizzle melted white chocolate over popcorn. Mix and fluff as you go. You’re looking for a light coat of chocolate on the popcorn -- too much will make the popcorn soggy and spongy. Mix in M&M's.
Let popcorn cool in the refrigerator until the chocolate hardens. This is a great time to scoop servings of the popcorn into large Ziploc baggies for easy storage.

Seven Layer Bars

Ingredients:
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut 

Directions:
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
Bake until edges are golden brown, about 25 minutes. Let cool.

Apple Crisp

Ingredients:
2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples 

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

Peanut Butter Bars

Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter 

Directions:
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Chocolate Covered Cherry Cookies

Ingredients:
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries 

Directions:
Preheat oven to 350 degrees F (180 degrees C).
Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.) Bake for 10 minutes.

Southwestern Grilled Chicken Salad

From A.M.

Ingredients:
8 cups mixed salad greens
1 lb chicken breast or tenders, grilled and cut into strips or chunks
1 cup shredded Cheddar Cheese
1/2 cup canned black beans, drained, rinsed
1 can olives
1 large tomato
1/4 cup chopped green onions

Directions:
Mix all together in large bowl. Serve with salad dressing or salsa. Also good with tortilla chips.

Easy Won Ton Salad

From S.N.

Ingredients:
1 head of lettuce, chopped thin
1-2 bunches green onions, diced
15 Won Tons, fried and crumbled
4 cooked chicken breasts, cubed
1/3 cup vinegar
1/4 cup sugar
1 teaspoon pepper
2 teaspoons salt
1/2 cup oil
2 tablespoons sesame seeds

Directions:
Combine all salad ingredients. Mix together all dressing ingredients, be sure to mix well. Pour dressing over salad, toss and serve.

Spinach Salad

Grandma Fife makes this for us every time we visit, and it's one of my favorites.

1 bag small spinach leaves

1/2 bag sliced honey-roasted almonds

1 small can mandarin oranges

2 sweet red onions, finely chopped

1/2 package craisons

Creamy Chicken Noodle Soup

From N.S.

Ingredients:
1/2 cup butter
1/2 cup flour
1 cup chopped onion
3-4 cups milk
2 chicken bouillon cubes
2 cups diced carrots
3 cups chicken - cut into 1 inch squares
2 cups egg noodles
Salt and pepper to taste

Directions:
Melt butter in 5-quart saucepan. Stir in flour and onion. Cook, stirring until bubbles, remove from heat.
Dissolve bouillon cubes in 2 cups milk by microwaving for 4 minutes, then add to saucepan. Heat to boiling, stirring constantly. Boil and stir 2 minutes.
Stir in remainder ingredients and add additional milk for desired consistency. Stir occasionally while simmering for 30 min. or until noodles, carrots and chicken are well cooked.