Oven Baked Chicken

Ingredients:
1 tablespoon butter or margarine
2/3 cup Bisquick
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 (3 to 3 1/2 pound) cut-up whole chicken

Directions:
Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Chocolate Crinkles

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Cake Mix From Scratch

Ingredients:

2 1/3 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup oil

2 eggs

1 1/2 cup milk

1 teaspoon vanilla extract

Directions:

1. For a Yellow Cake: In a large bowl, combine oil, milk, and vanilla. Sift together flour, baking powder, salt, and sugar. In a small bowl, beat egg whites until stiff peaks are formed. Gradually add flour mixture to wet ingredients until just blended. Fold in egg whites and pour the batter into the greased and floured 9x13 inch pan immediately. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
   
2. Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
   
3. Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
   
4. Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.

Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 cups powdered sugar

1 1/2 teaspoon vanilla extract

Directions:

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in 

the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after 

use.

Pumpkin Chocolate Chip Muffins

Ingredients:

3/4 cup white sugar

1/4 cup vegetable oil

2 eggs

1 cup canned pumpkin

1/4 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cloves

1 1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pan or use paper liners (or just pam'em).

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes.

Deviled Eggs

I like my deviled eggs very mustard-y, and I think the recipe's a little different every time I make them, so adjust them to your tastebuds! :)

Ingredients:

6 eggs
2 Tbsp mustard

1 tsp onion powder

1/2 teaspoon paprika

Directions:
Boil eggs 14 minutes. Drain and let cool in fridge (approximately 4 hours).
Cut eggs in half lengthwise. Remove the egg yolks and mash them, mustard, and onion powder together in a small mixing bowl. Spoon mixture into the egg shells and sprinkle with paprika.

Chicken Club Wrap

Makes 4 wraps.

Ingredients:
4 tortillas
1 cup lettuce, shredded

1 cup sliced or shredded cheese of your choice
1 large tomato, thinly sliced
1 small red onion, thinly sliced and separated into rings
4 strips bacon fully cooked
1 cup grilled chicken strips pre-cooked (served cold)

Directions:
Fill the tortillas with as much yumminess as you want. Folding the tortilla is the hardest part. Fold in the left and right sides of the wrap towards the center, leaving a gap in the center.
Using both hands, roll the bottom edge of the tortilla (facing you) from the bottom to the top into a burrito shape.
Slice the wrap in half, on a slight angle.

Banana Split Ice Cream Pie

Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Directions:
Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Before eating, garnish with cherries, chocolate syrup, and carmel, if desired. Makes 8 servings.

Pina Colada

Ingredients:

1 part coconut milk

1 part pineapple juice

Directions:

Mix in a fancy glass and top with a pineapple slice.

Banana Smoothie

Ingredients:
1 cup milk
1 banana (not too ripe - I like it a little green)
1 spoon strawberry jam
1/2 tsp cinnamon

Directions:
Blend until nice and frothy and there are no more chunks.

Makes 2 glass-fulls.

Fruit!

Bananas, oranges, apples, peaches, kiwi, grapefruit...

Breakfast Sausage and Gravy

Sausage from Scratch

Ingredients:
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Directions:
In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

......................................................................................................

Sausage Gravy

Ingredients:
1 pound ground pork sausage
5 tablespoons all-purpose flour
3 cups milk

Directions:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and return to the pan. Add flour. Add milk in a stream, stirring the whole time. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired.

Scalloped Potatoes

Ingredients:
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

Pork Chops with Country Gravy

This 40-minute, Southern-style classic features a simple gravy technique you can use in a number of other dishes.
Yield: 4 servings (serving size: 1 chop and 1/2 cup gravy)

Ingredients
1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk

Directions:
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Chicken and Rice Casserole

Ingredients;

2 cups cooked rice

2 cups (8 ounces) shredded Monterey Jack cheese

1 1/2 cups cooked, chopped chicken breast meat

1 can (12 fluid ounces) evaporated milk

1/2 cup finely chopped red onion

2 large eggs, lightly beaten

1/4 cup finely chopped cilantro

2 tablespoons butter or margarine, melted

Directions:

PREHEAT oven to 350° F. Lightly grease 2-quart casserole dish.

COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, and butter in prepared dish; stir well.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean.

For Freeze Ahead:

PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until knife inserted in center comes out clean.

BBQ Chicken Sandwiches

Ingredients:
2 chicken breasts
1/2 - 1 cup bbq sauce
4 hamburger buns

Directions:
Warm buns in oven. Boil chicken, drain, and shred. Mix in bbq sauce until nice and gooey. Spoon onto buns. Yum!

Tin Foil Dinner

Ingredients:
potatoes, cubed
chicken
carrots
peas
onions
pineapple
salt
pepper
chicken bullion

Directions:
Place desired ingredients on a sheet of tin foil and cover with another sheet. Crimp edges well. Mark tops of tin foil with permanent marker so you know who's is who's. Bake at 350 for 45 minutes or until chicken and potatoes are done.

Scotcheroos

Ingredients:
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Directions:
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

Jungle Juice

Ingredients:
1 part pineapple juice
1 part grapefruit or lemon lime soda

Directions:
Combine in bowl and serve immediately.

Raspberry Hot Chocolate

Ingredients:
2 cups cream
1 cup milk
6 oz. bittersweet chocolate, finely chopped
2 tbsp sugar
½ tsp salt
1 tbsp butter
1 cup raspberries
whipped cream

Directions:
In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.

Scones

"Deep fried scones like the kind in restaurants. Very good."
Makes 1 -1 1/2 dozen

Ingredients:
1 package dry yeast (roughly 2 tablespoons)
1/4 cup water
1 1/2 teaspoons sugar
1/4 cup sugar
1/2 cup boiling water
1/4 cup margarine or butter
1 teaspoons salt
1 1/2 eggs, beaten
2 1/4 cups flour

Directions:
Dissolve yeast in warm water. Add 1 Tablespoon sugar, and set aside. Pour boiling water over the remaining sugar, margarine, and salt. Add eggs, and stir well.

Then add in the yeast mixture, and 1 cup of flour. Beat with mixer until smooth. Add the rest of the flour. Let rise for one hour, then refrigerate until cold (Note: can be refigerated overnight). Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

Fry in hot oil until golden brown and puffy. Serve with butter and honey, or coated with granulated sugar.

Grandma's Sloppy Joes

From Grandma Fife's Mom

Ingredients:
2 lbs hamburger
1 cup chopped onion
1/2 cup green peppers, chopped
1 cup celery, chopped
1 can (6 oz) tomato paste
2 tablespoons Ketchup
1 tablespoon vinegar
2 teaspoons Worcestershire Sauce
1 tablespoons sugar
1/2 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon pepper

Directions:
Brown hamburger, along with the onions, peppers and celery. Add all other ingredients. Serve on hamburgar buns.

Cinnamon Toast

Toast, a little butter, a little sugar, a little cinnamon...voila!!!

Fruit Popscicles

From B.A.

1 part yogurt, 4 parts juice - pieces of fruit optional

Any juice, any yogurt - some combos better than others. You can freeze in any shape and eat with a spoon. The yogurt softens it a bit so you don't feel like you are knawing on a flavored ice cube!

Our favorite currently is Dole orange-peach-mango juice with peach yogurt.

Glazed Salmon

We put the glazed salmon on parchment paper and baked at 200 C for 10 minutes.

Ingredients:
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/8 teaspoon sesame oil
1 (1 1/2 pound) salmon fillet

Directions:
In a bowl, combine the first five ingredients. If grilling the salmon, coat grill rack with nonstick cooking spray before starting the grill. Grill salmon, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until salmon flakes easily with a fork, basting frequently with glaze.

Greek Penne and Chicken

Ingredients:
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Directions:
Boil penne in salted water. Drain.
In a large skillet over medium-high heat, melt butter. Add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
Reduce heat to medium- low. Drain and add feta, parsley, lemon juice, oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Season with salt and ground black pepper. Serve warm.

Fettuccine Alfredo

Ingredients:
12 ounces dry fettuccine pasta
1 cup butter
1 cup heavy cream
1/4 teaspoon ground white pepper
1 1/2 cups grated Parmesan cheese
3 teaspoons chopped fresh parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon garlic powder

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over low heat, melt butter. Stir in cream and pepper, cook until mixture begins to thicken, 5 minutes. Stir in Parmesan until melted. Stir in parsley, nutmeg and garlic powder, cook 1 minute more. Toss with cooked pasta.

Peanut Butter Chocolate Kiss Cookies

Gotta eat these with a cold glass of milk! And don't mess with greasing the pan - just use parchment paper.

Ingredients:
1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar for decoration
1 (9 ounce) bag milk chocolate candy kisses, unwrapped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, peanut butter, brown sugar, and white sugar until smooth. Beat in the egg, and stir in milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 10 to12 minutes in preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools. Makes about 42 small cookies.

Catalina Salad Dressing

Really, really yummy on salad with boiled eggs, cheese, and whatever else you want (or have lying around).

Ingredients:
1 cup catsup
1/4 cup sugar
1/4 cup vinegar
1 teaspoon salt
1 small onion
1/2 teaspoon celery seed
1/4 teaspoon paprika
3/4 cup salad oil

Directions:
Blenderize for 30 seconds. Makes 2.25 cups

For a 1/2 cup serving, I use these measurements:
1/4 cup catsup
1 tbsp sugar
1 tbsp vinegar
1 teaspoon salt
1/4 small onion
dash of paprika
3 tbsp salad oil (I just used regular cooking oil)

Strawberry Vinaigrette Dressing

Ingredients:
1 cup olive oil
1/2 pint fresh strawberries, halved
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon white sugar

Directions:
In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper, tarragon and sugar. Blend until smooth.

Peanut Butter Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup sifted all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

Directions:
Thoroughly cream butter, peanut butter, granulated sugar, brown sugar, egg and vanilla. Sift together flour, baking soda, salt. Mix in dry ingredients. Shape into 1 inch balls and roll in extra granulated sugar. Place on ungreased cookie sheet. Then press with fork. Bake at 350 For 8 minutes.

Homemade Rootbeer

Makes 1 1/2 liters

1 cup sugar
2 1/3 tsp Rootbeer extract
1 tsp vanilla
1 1/2 liter mineralwater

Pizza Crust

Ingredients:
1 1/4 teaspoons active dry yeast
2 cups bread flour
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon nonfat dry milk powder
1 tablespoon margarine
2/3 cup warm water (110 degrees F/45 degrees C)

Directions:
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.