Meredith's Recipes

Baked French Toast

2012-01-19T08:00:00.000-06:00

2 loaves French bread, sliced diagonally (I used day-old Jimmy John's bread)
6 eggs
1 cup milk
1/4 to 1/2 cup maple syrup
2 tsp vanilla
1 tsp cinnamon

Stand up bread in a greased 9x13 baking dish so that the pieces kind of lay on each other. Mix the remaining ingredients in a bowl. Pour egg mixture over bread. Turn over bread slices in egg mixture so they are well coated. Bake at 350 for 40 minutes. Top with strawberries and powdered sugar.

Recipe by Meredith

Cinnamon Roll Cake

2012-01-16T16:51:00.000-06:00

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Cinnamon Filling/Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Mix all ingredients for glaze, then pour over cake while it is still warm.

Recipe found HERE.

Baked Oatmeal

2012-01-12T10:06:00.000-06:00

2 apples, cored and rough chopped
1 cup fresh, frozen, or dried cranberries
1/2 cup unsweetened applesauce
3 cups quick cooking oats
4 cups skim milk
1/2 cup pure maple syrup
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped nuts
1 teaspoon vanilla extract

Combine all ingredients in a casserole or large oven proof dish. Bake at 350 for 45 min.

Recipe modified from original found HERE.

Lime Chicken Tacos with Creamy Cucumber Relish

2012-01-09T17:57:00.002-06:00

5 boneless, skinless chicken breasts
approx 1/4 cup apple cider vinegar
approx 1/4 cup lime juice
2 cloves garlic
2 green onions, sliced
1 Tbsp dried oregano
1/4-1/3 cup green enchilada sauce
taco shells
shredded cheese

Preheat oven to 350. Place chicken in a skillet. Pour lime juice and vinegar over chicken. Add spices and green onion. Cover and saute chicken over medium-low heat for approximately 20 minutes, or until cooked through. Uncover and saute a little longer until most of the liquid has cooked off. Remove from heat. Shred chicken and return to skillet. Pour in enchilada sauce and stir until chicken is covered. Scoop chicken into taco shells, top with cheese, and stick in warm oven. Bake until cheese is melted (5-10 minutes). Remove from heat. Top with cucumber relish (see below) and enjoy!

Creamy Cucumber Relish

2 cups cucumber, peeled and diced
1/4 cup mayo
1/4 cup plain Greek yogurt
1 to 2 Tbsp apple cider vinegar
pinch of salt
dash of sugar

Combine all ingredients and chill until ready to serve.

Recipe by Meredith

Holly Cookies

2011-11-30T12:05:00.002-06:00

1 (16 oz) package of large marshmallows
½ c butter softened
1 ½ teaspoons vanilla extract
1 ½ teaspoons green food coloring
4 ½ cups cornflakes cereal
1 package cinnamon red hot candies

In sauce pan, over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal. Drop by spoonfulls onto waxed paper and decorate with red hots. Set aside and allow to cool.

Recipe from Mary

Pumpkin Blueberry Bread Pudding with Custard Sauce

2011-11-22T16:37:00.000-06:00

8 slices of bread, toasted
1/4 cup butter, softened
1 cup frozen blueberries
1 cup canned pumpkin
1 cup brown sugar
3 eggs
1 tsp cinnamon
2 cups milk

Spread butter evenly over toasted slices of bread. Cut or tear bread into pieces and place into a greased 2 qt baking dish. Sprinkle blueberries over bread pieces. In a bowl, mix together the remaining ingredients. Pour pumpkin mixture over bread and blueberries. Bake at 350 for 1 hour, until set and when a knife inserted in the middle comes out clean. Serve warm with butter sauce on top.

Butter Sauce

1/4 cup butter
1/4 cup sugar
1 cup half and half or heavy cream
3 egg yolks

Melt butter in saucepan. Add half and half and heat until bubbles form around the edge of the saucepan. Meanwhile, scramble egg yolks and mix in sugar. When half and half is heated enough, pour about 1/4 to 1/2 cup of hot mixture into egg mixture, mix well, then return egg mixture to the saucepan. Heat over medium-low, stirring constantly, until mixture coats the back of a spoon.

Recipes by Meredith

Libby's Pumpkin Roll

2011-11-14T09:18:00.000-06:00

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe from Allrecipes.com

Hot Cheesy Artichoke Dip

2011-11-12T08:43:00.000-06:00

2 (14oz) cans artichoke hearts, drained and chopped
8oz cream cheese, softened
1/2 cup mayo
1/2 cup parmesan cheese
1/2-3/4 cup shredded mozzarella cheese

Combine all ingredients until well mixed. Spread into 1 1/2 quart baking dish. Bake at 350 for 30-40 minutes, until bubbly and golden on top. Serve hot with crackers or tortilla chips.

Recipe by Meredith

Shrimp & Grits

2011-09-30T17:32:00.002-05:00

4 cups chicken broth
1 cup quick grits
garlic powder
salt
2 Tbsp butter
1 to 1 1/2 cups shredded cheddar
2 Tbsp olive oil
approx 1 lb shrimp, cleaned, shelled, & de-veined
4-5 links of chicken sausage (any type), sliced
1/2 medium onion, chopped
red pepper slices

To cook grits: bring chicken stock to a boil. Stir in grits. Reduce heat, cover and simmer approximately 5 minutes. Stir in cheese, garlic powder, butter, and salt to taste.

To cook shrimp: Heat skillet with olive oil. Throw in onion, peppers, and shrimp. When shrimp has pinked up, throw in sausage. Cook until sausage is heated through.

To serve, ladle a good amount of grits into a bowl, top with shrimp and sausage.

Recipe inspired by Heidi

Oatmeal Apple Butter Pancakes

2011-09-29T20:12:00.000-05:00

2 1/2 cups Bisquick
1/2 cup rolled oats (not instant)
2 eggs
1/2 cup apple butter
1 cup milk

Mix all ingredients. Cook on medium to medium-high griddle for a couple minutes on each side.

Recipe by Meredith

Homemade Butterfingers

2011-09-25T12:48:00.001-05:00

1 lb candy corn

1 1/2 cups peanut butter

*original recipe found HERE calls for an entire 16oz of PB, but I only had about 1 1/2 cups and it worked just fine*

1 1/2 to 2 cups chocolate chips (semi sweet or milk chocolate, or a combo of both)

Put candy corn in microwavable bowl (or on stovetop).

Melt candy corn in microwave for about 2 minutes, stirring ever 30-45 seconds.

Stir in peanut butter.

Spread into small, greased baking dish. (I think mine is an 8x11 or something).

Let cool completely to harden. Then cut into bars and place on parchment paper.

Melt chocolate chips in microwave for a couple of minutes, stirring every 30 seconds. Then dollop evenly onto bars.

Spread peanut butter to cover bars. (Mine aren't pretty. But who cares!) Then let chocolate cool and harden.

Enjoy!

Crockpot Hashbrown Casserole

2011-09-23T15:40:00.000-05:00

frozen hash browns
1 lb pork sausage, cooked and drained
1lb bacon, cooked, drained, and crumbled
2 cups shredded cheddar or monterey jack cheese
1/2 medium sized onion, chopped
9 to 10 eggs
3/4 cup milk
1/2 cup sour cream

Whisk eggs, milk, and sour cream together until blended. Set aside. In a large, well-greased crockpot, lay down a 1 to 1 1/2 inch layer of hashbrowns, followed by half of bacon and sausage, half of the chopped onion, and 1 cup of cheese. Repeat with another layer of hashbrowns, bacon, sausage, onions, and cheese. Pour egg mixture on top. Sprinkle with more cheese, if desired. Cook on high for 4 hours, or low for 6-8 hours.

Recipe by Meredith

Applesauce

2011-09-22T16:15:00.002-05:00

12 cups apples; peeled, cored, and chopped into chunks
produce protectant or lemon juice
1 cups sugar (or up to 2 if you want it sweeter, less if you don't)
2 tsp cinnamon
1 cup water

Sprinkle produce protectant or lemon juice on apples as you peel and slice them. Put ingredients into crockpot or large saucepan. In crockpot, cook on high for 3-4 hours; in saucepan, cook on medium heat for 35-35 minutes, until apples are tender and can be mashed with a fork. Put into hot, sterile jars and process in hot water bath. Makes 2 quarts.

Recipe by Meredith

Crockpot Apple Butter

2011-09-22T13:27:00.000-05:00

5-6 lbs apples; peeled, cored, and chopped
1 1/2 cup sugar (I used brown and tastes great!)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Put all ingredients into crockpot and cover. Cook on high for 1 hour. Reduce to low and cook overnight for 8 or so hours (or all day). Stir, use hand-held immersion blender to get desired consistency. Removed lid, cook on high until as thick as you want it. Process in sterile jars in hot water bath. Or put in airtight container to freeze. Makes 5 pints.

Recipe modified by Meredith from one found HERE.

Pumpkin Pancakes

2011-09-14T12:23:00.001-05:00

picture of pumpkin cinnamon roll pancakes

1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt

Combine dry ingredients. Combine wet ingredients plus pumpkin. Then mix all ingredients together. Add extra milk to desired pancake batter consistency (not too runny). Pour onto hot griddle; might need to spread batter out into a circle, as it is a little thick. Cook until browned on both sides and cooked through. Serve hot.

Pumpkin Cinnamon Roll pancakes - use pumpkin pancake batter plus cinnamon roll filling from Cinnamon Roll Pancake recipe. Top with cream cheese frosting and pecans.

Recipe tweaked by Meredith from one found HERE.

Apple Nachos

2011-09-07T16:39:00.001-05:00

5-6 apples, sliced
fruit protector or lemon juice
1 bag caramels
2/3 cup half and half
2 cups marshmallows
splash of half and half
mini chocolate chips
crumbled Heath bar

Slice apples and arrange on plate. Sprinkle with powdered fruit protector or lemon juice to prevent browning. Melt caramel and half and half over medium heat and stir until smooth and creamy. Set aside. Microwave marshmallows and splash of half and half until melted, stir until smooth. Drizzle caramel and marshmallow sauces over apples. Sprinkle chocolate chips and Heath bar chips on top. May also use nuts, coconut, or other favorite toppings.

Recipe by Meredith

Avocado, Artichoke, & Fruit Quinoa Salad

2011-08-13T17:21:00.001-05:00

1/2 cup dry quinoa, rinsed
1 cup water or broth
1 (14oz) can artichoke hearts, drained and chopped
1 (14oz) can black beans, drained and rinsed
1 avocado, cut into bite sized pieces
1 mango, nectarine, or peach (whichever you prefer)
2-3 Roma tomatoes, chopped
5 green onions, chopped
1/2 cup cilantro, chopped
4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp vinegar of your choice (red wine, apple cider, etc.)
sale & pepper to taste

Rinse quinoa. Place quinoa and water or broth in small pot on stove. Bring to a boil, cover and simmer approximately 15-20 minutes. Let cool completely. Toss together cooled quinoa, artichoke hearts, black beans, avocado, fruit, tomatoes, onions, and cilantro. Whisk together lime juice, olive oil, and vinegar to make dressing. Pour dressing over salad and toss. Add salt and pepper to taste. Serve as side dish, main dish, or on top of grilled chicken or fish.

Recipe by Meredith

Corned Beef and Sweet Potato Hash

2011-08-07T17:21:00.001-05:00

8 oz. corned beef
2 large sweet potatoes, scrubbed well
1 medium yellow onion
4 Tbsp butter
1 jalapeño pepper
1 tsp fresh thyme leaves
freshly cracked pepper and unrefined salt, to taste

Finely chop the sweet potatoes, onion, and corned beef in small, fairly consistent pieces (I did about 1/4-1/2"). Heat the 2 Tbsp of fat in the pan over medium-low heat, add the onions and jalapeño, and saute until onions become translucent. Then add the potatoes and the corned beef. Saute for for about 10 minutes, stirring often. Then add remaining 2 Tbsp of fat, turn up the heat, stir, and fry until potatoes become slightly crisp and golden. Remove from heat, add fresh thyme leaves, and season to taste with freshly cracked pepper and unrefined salt.

Recipe found online HERE.

Chicken Artichoke Casserole

2011-08-05T19:19:00.000-05:00

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Recipe by Taste of Home, found online HERE.

Jalapeno Jelly

2011-07-20T16:47:00.000-05:00

8 oz jalapenos,
4 oz red pepper
2 cups apple cider vinegar
6 cups sugar
2 (3oz) packets of liquid pectin
canning supplies

Slice peppers into chunks, removing veins and seeds. (Save some seeds to give the jelly some heat.) Use food processor to chop peppers (with seeds) finely. Use some of the vinegar in the food processor to get peppers finely chopped. Put almost-pureed peppers, sugar, and vinegar into pot on stovetop. Bring mixture to a boil. Boil 10 minutes, stirring frequently. Add in packets of pectin and boil one more minute. Transfer to sterile jars. Then can and process jars. To evenly distribute peppers in jelly, after processing, while jars are sitting out on counter, turn jar over every 30 minutes for about an hour and a half, or until jelly is set.

Serving suggestion: spread over a block of cream cheese and serve with crackers.

Recipe compiled from several online sources as well as basic instructions included with the liquid pectin.

Cinnamon Roll Pancakes

2011-07-17T18:11:00.000-05:00

Your favorite pancake batter for fluffy pancakes. (I used good ole Bisquick, per their recipe)
1/2 cup butter, melted
3/4 cup brown sugar
1 Tbsp cinnamon
Cream cheese frosting

Mix pancake batter, set aside. Mix together butter, sugar, and cinnamon then pour into a squirt bottle (like a ketchup bottle) or into a Ziploc bag with the corner snipped off. Pour pancake batter onto greased medium heat skillet. After it has set for a minute, swirl on the cinnamon mixture. When bubbles start to surface, flip pancake and cook another minute or so. ***The goo will gook into the pancake and leave "crevasses", so I squirted more of the filling into those crevasses once I removed the pancake from the heat.*** Drizzle frosting over pancakes (I used canned cake icing...popped it in the microwave for about 15-20 seconds, and then drizzled that over the pancakes). No butter or syrup needed!!!!

Original recipe found HERE.

Zucchini "Pancakes"

2011-07-16T10:57:00.001-05:00

2 medium zuchhini (about 3/4lb)
1/4 cup chopped onion
2 large eggs, slightly beaten
6-8 Tbsp flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper

Mix together all ingredients. Grease a hot skillet with butter and/or olive oil. Drop zucchini mixture onto hot skilled in heaping spoonfuls. Cook pancakes for about 2 minutes on each side, until golden brown. May be kept warm in an oven heated to 300 degrees. Serve hot with salsa, marinara, sour cream, etc.

Recipe modified from version found HERE.

Easy Cherry Cobbler

2011-07-16T10:51:00.000-05:00

2 (15oz) cans tart pitted cherries, drained with all of the liquid reserved (NOT cherry pie filling!)
1 cup sugar
1/4 tsp almond extract
2 cups Bisquick
1 cup sugar
1 cup milk

Stir 1 cup sugar into reserved cherry liquid. Microwave for 2-3 minutes, until sugar is dissolved. Add almond extract. Set aside. Mix together Bisquick, other 1 cup sugar, and milk until smooth. Pour batter into a greased 9x13 baking dish. Layer cherries on top of batter. Pour all of cherry liquid on top of cherries. (Yes...all of it. Looks like it won't turn out well, but it will! Trust me!) Bake at 350 for approx 45 minutes, until golden on top and cooked through center.

Recipe modified from original found HERE.

Jalapeno Popper Dip

2011-07-16T10:47:00.000-05:00

5-6 jalapenos, chopped (keep the seeds in two; more if you like it really spicy)
1/2 C mayo
1/2 C sour cream
2 blocks cream cheese
1 C bread crumbs
1 C shredded cheddar cheese

Mix peppers, mayo, sour crean and cream cheese together. Top with bread crumbs. Bake at 400 for 20-25 min. Top with cheese, bake until cheese melts. Serve with chips!

Recipe from Natalie H.

Banana Bars with Cream Cheese Frosting

2011-04-08T13:55:00.002-05:00

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (2-3 bananas)

Cream together butter and sugar until smooth. Beat in eggs. Stir in vanilla and sour cream. Combine flour, baking soda, and salt, then stir into batter. Mix in mashed banana last. Spread evenly onto a greased 10x15in jelly roll pan. Bake at 350 for 10-25 minutes.

Recipe from Allrecipes.com, found HERE.

Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature
1 stick butter, softened
2 to 2 1/2 cups powdered sugar
dash of salt
splash of vanilla
splash of milk

Beat cream cheese and butter together until smooth. Add salt and vanilla. Mix in powdered sugar. Add milk to desired consistency.

Green Bean Fries

2011-04-06T17:57:00.005-05:00

fresh green beans, rinsed and trimmed
1 egg
1/2 cup milk
1/2 cup flour
Parmesan cheese
flour
onion powder
garlic powder
salt & pepper

Whisk together milk and egg in one dish. Mix together flour, Parmesan, onion powder, garlic powder, salt, and pepper in another dish. (Measurements up to your taste.) Toss rinsed green beans in 1/2 cup flour. Drag green beans through egg mixture, then through dry mixture. Fry in hot oil until golden brown. Serve hot with dipping sauces of your choice.

Recipe by Meredith

Sweet Corn Tomalito

2011-03-31T14:50:00.004-05:00

1 cup butter, softened
1/2 cup masa harina (corn flour...NO substitutions!)
1/2 cup sugar
2 (15oz) cans whole kernel corn
1 box Jiffy cornbread mix
2 tsp baking powder
1 tsp salt
1/8 cup milk

In a mixer, combine butter, masa harina, and sugar until light and fluffy. In a food processor, combine canned corn (plus water!), and Jiffy cornbread mix. Process until smooth. Stir into masa mixture. Mix in baking powder, salt, and milk until smooth. Pour into microwave-safe casserole dish and cover. Microwave at 30% power for 20 minutes. Increase power to 100% and microwave for an additional 7 minutes. Stir pudding before serving to give it a consistent texture. Serve in small scoops as a side to any Mexican dish.

*If you want to reserve some of the corn kernals to keep some whole, stir those in when you mix in the salt, milk, and baking powder. I just process all of mine to have a more smooth, consistent texture.*

Recipe modified from original found HERE.

Sweet Cinnamon Scones

2011-03-31T14:12:00.002-05:00

3 cups All-purpose Flour
⅓ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Ground Cinnamon
2 sticks (1 Cup) Unsalted Butter
¾ cups Heavy Cream
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips
Topping
½ cups Sugar
1 teaspoon Ground Cinnamon
1-½ teaspoon Heavy Cream

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.

Recipe from HERE.

Spicy Dr. Pepper Shredded Pork

2011-03-25T16:02:00.002-05:00

1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar

Peel the onion and cut it into wedges. Lay them in the bottom of crockpot. Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Cover and cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

*After straining the fat off, I put the juice, onions, and peppers in a blender and blended for a couple of seconds to make it less chunky. Then poured it back into the crockpot, and then added the shredded pork.

Recipe found HERE at the Pioneer Woman.

Tomato Bisque

2011-02-26T12:41:00.002-06:00

4 large tomatoes, diced
2 small onions, diced
1 carrot, diced
1 stalk of celery, diced
1/4 cup butter
3 cloves garlic
2 large cans of crushed tomatoes
1 small can of tomato paste
1/4 cup brown sugar
1 1/2 cups V8 juice
1/2 sliced mushrooms
1 Tbsp basil
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp ground fennel
2 cups heavy cream
chicken stock
salt and pepper to taste

Saute 1/2 of the tomatoes, 1/2 of the onion, all of the carrots, and all of the celery in butter until well caramelized. Add garlic and sautee for another minute or two. Add canned tomatoes, tomato paste, V8, sugar, and half of the herbs. Cover and simmer for 1 hour. Cool and puree in blender or food processor, in batches. Return to stock pot. Saute mushrooms, remaining tomatoes, onions, and herbs in a separate skillet. When tender, stir into tomato puree. Add cream and heat through. Salt and pepper to taste. Add chicken stock to desired consistency.

Recipe from Jen

Sticky Popcorn

2011-02-22T13:03:00.002-06:00

2 bags of microwave popcorn (I use Tenderwhite from Orville Redenbaker...best EVER microwave popcorn in my opinion!!!)
1 stick butter
1 (10.5oz) bag of marshmallows
3/4 cup brown sugar
food coloring (optional)

Pop microwave popcorn, remove unpopped kernels and put in a large bowl. Melt butter in saucepan. When melted, add marshmallows. Stir until marshmallows are melted, and mixed well with butter. Add brown sugar and stir until well combined. If using food coloring, add in at this point. Pour marshmallow mixture on top of popcorn and stir to coat evenly.

Recipe from Jessica

Meredith's Perfect Cinnamon Rolls

2011-02-03T12:37:00.009-06:00

Dough:
1/2 cup warm water
4 1/2 tsp active dry yeast
2 Tbsp sugar
1 (3.5oz) box instant vanilla pudding
2 cups milk
2 eggs
1/2 cup margarine, melted
1 tsp salt
7 cups flour

Filling:
1/2 cup butter, melted
1 1/2 cup brown sugar
6 tsp cinnamon
1 Tbsp flour

Glaze:
1 cup margarine
1 cup brown sugar

Icing:
5oz cream cheese, softened
5 Tbsp butter, softened
1/2 tsp vanilla
2 1/2 cups powdered sugar
1/4 tsp salt

- Turn oven on to 200 degrees to preheat.
- Combine warm water, yeast, and sugar. Set aside. In a separate, small bowl, mix instant pudding and milk. Set aside. Put flour and salt in a large mixing bowl. Pour in yeast mixture, melted margarine, mixed pudding, and eggs. Mix with dough hook for a couple of minutes on medium, to medium-low speed, until all ingredients are kneaded together and soft dough is formed.
- Turn oven OFF.
- Form dough into a ball and place in a large, greased bowl. Cover bowl with damp cloth. Place in warm oven to rise until dough is doubled in size. Approximately 1 hour.

- In the meantime, mix together melted, brown sugar, cinnamon, and flour. Set aside.

- Turn oven back on to 200 degrees.
- Make glaze by melting margarine in a saucepan. Stir in brown sugar. Bring to a boil, then remove from heat. Pour equally into two greased 9x13 baking dishes.
- After dough has risen, remove from oven. Turn out onto floured surface. Cut dough in half.
- Roll out one half of the dough to form a large rectangle. Approximately 12 inches by 8 inches. Roll to approximately 1/4" in thickness.
- Sprinkle half of butter/cinnamon/sugar mixture on top of dough.
- Roll dough, jelly-roll style, starting from the longer side of the rectangle.
- Repeat with other half of dough and butter/cinnamon/sugar mixture.
- Using unflavored dental floss or thread, cut logs into 3/4" to 1" slices. Each log will yield 12 slices. Place 12 rolls in each 9x13 baking dish, on top of glaze.
- Turn oven OFF.
- Place baking dishes in warmed oven to rise, until rolls are doubled in size. Approximately 30 minutes. **I also add a pot of steaming hot water in the oven to allow moist heat for rising.**

Bake at 350 degrees for 17 minutes, careful to not overcook!

After baking, invert pan of cinnamon rolls over onto a serving dish.

For icing, mix all ingredients together. Spread over warm cinnamon rolls. Serve warm and enjoy!

Dough recipe from Anna W. Filling, glaze, and icing recipe by Meredith.

Easy Caramel Corn

2011-02-02T19:05:00.004-06:00

1 stick butter
3/4 cup brown sugar
splash of milk
2 large bags of microwave popcorn (I used Orville Redenbaker's Tenderwhite)

Pop popcorn, place in large bowl, remove unpopped kernels and set aside. In a small saucepan, melt butter. Stir in brown sugar and splash of milk. Bring to a boil. Reduce heat and simmer for approx 5-10 minutes. Remove from heat. Let sit for 2-3 minutes. Pour over popcorn. Toss so that popcorn is evenly coated. Let sit, then stir some more.

Recipe By Meredith

Betty Crocker Cinnamon Rolls

2011-02-02T10:19:00.002-06:00

4 to 4 1/3 cups flour
1 package active dry yeast (or 2 1/4 tsp)
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs
3 Tbsp butter or margarine, melted
1/2 cup sugar
2 tsp ground cinnamon

1. Combing 2 cups of the flour and yeast; set aside. Ina medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough onto a floured surgace. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).

3. Punch dough down. Turn onto a lightly floured surgace. Divide in half. Cover and let rest 10 minutes. Lightly greast two 9x 1 1/2 inch round baking pans.

4. Roll each portion of the dough inot a 12x8 inch rectangle. Brush the melted 3 Tbsp butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30 minutes).

5. Bake at 375 for 20-25 minutes or till golden. Cool slightly; remove from pans. Drizzle with icing. Serve warm.

Recipe copied out of Betty Crocker cookbook

Basic Cheese Sauce

2011-01-19T08:37:00.001-06:00

1/4 cup butter
1/8 to 1/4 cup flour
salt and pepper to taste
approx 2-3 cup milk or half & half
approx 2 cups shredded cheese

Melt butter in saucepan. Add flour, salt, and pepper. Stir until mixed together. Cook until bubbly. Slowly whisk in milk or half & half. Cook over medium to medium high heat until just boiling. Reduce heat and simmer 1-2 minutes. Add shredded cheese and stir until all of the cheese is melted and mixed in well. If too thick, add milk until desired consistency.

Suggested uses:
- Simple au gratin veggies: Pour over steamed broccoli and/or cauliflower in baking dish. Bake at 350 for 30-35 minutes.
- Easy Broccoli, cheese, rice casserole: Mix together cooked rice, steamed broocoli, and cheese sauce. Bake at 350 for 35-40 minutes, until bubbly.
- Simple homemade mac-n-cheese: Pour over cooked pasta in baking dish. Top with more shredded cheese. Bake at 350 for 35-40 minutes, or until bubbly and cheese has melted.
- Easy "gourmet" pasta - Use shredded parmesan and mozzerella for the cheese sauce. After cheese is melted, add in about 1/2 to 1/3 cup of your favorite marinara sauce, and some chopped fresh basil. Toss sauce with cooked pasta of your choice and sliced, grilled chicken. Top with parmesan.

Recipe(s) by Meredith

Homemade Oreos

2011-01-19T08:32:00.001-06:00

Cookies:
2 Devils Food Cake Mixes
1 1/2 cups shortening
4 eggs

Mix Well. Roll into small balls.
Bake on un-greased cookie sheet at 350 for 9 minutes

Filling:
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla

Mix well, scrapping bowl. Press 2 cookies together with filling.

Makes approximately 2 to 2 1/2 dozen sandwiched cookies.

Recipe from Carie

Sausage Balls

2011-01-13T18:14:00.004-06:00

2 cups Bisquick
1lb sausage, uncooked
10oz shredded cheese
1 Tbsp chives

Combine all ingredients in bowl with hands. If too dry, add a splash of milk to get all ingredients to stick together. Roll into 1 to 1 1/2 inch balls. Place on baking sheet. Bake at 350 for 20 minutes. Makes approximately 20-25 balls.

Recipe modified by Meredith; original from a friend of a friend

Easy Cauliflower Au Gratin

2010-12-19T16:43:00.001-06:00

1 head cauliflower, broken into florets
1 1/2 tsp sea salt
1 cup heavy cream
1/2 cup shredded cheese (cheddar or swiss)
1/4 cup butter, melted
1/2 cup bread crumbs

Put cauliflower in a pan with one inch of water. Bring to boil; cover and reduce heat. Cook for about 6 minutes, until tender crisp. Add cauliflower to greased 2 quart baking dish. Pour cream over cauliflower. Sprinkle cheese and salt over the top of cauliflower. Mix lightly with spoon. Combine butter and bread crumbs, then sprinkle over cauliflower. Bake at 350 for 30 minutes.

Recipe from Erica

The BEST Chocolate Chip Cookies EVER

2010-12-17T10:43:00.002-06:00

1 cup butter
1 cup brown sugar
1/2 cup sugar
2 eggs (room temp if possible)
1 teaspoon pure vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (feel free to throw in the whole bag if you like them super chocolate-y)

Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla. In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chips. Mix up and then drop by the teaspoonful onto an ungreased cookie sheet. Bake on 350 degrees for 8 minutes. Place on wire rack to cool.

Recipe found HERE.

Ginger Molasses Cookies

2010-12-17T10:40:00.002-06:00

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
3/4 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups flour

Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in granulated sugar. Bake at 350 for 10 minutes on greased cookie sheet.

Recipe from Carie

Creamy Tomato Bisque (hCG P3 friendly)

2010-12-16T12:58:00.003-06:00

3 Tbsp butter
4 large or 6 medium tomatoes, diced
1 orange bell pepper, diced
4 stalks of celery, sliced
1 clove garlic, minced
1 tsp dried basil
1/2 tsp onion powder
salt and pepper to taste
pinch or two of sugar (or Stevia to make it hCG friendly)
8 oz cream cheese
1/2 cup milk or heavy cream

Saute vegetables and garlic in butter, for approximately 10 minutes, or until very tender. Add spices and cook a minute or two more. Reduce heat and add cream cheese and milk. Cook until cream cheese is melted and mixed throughout. Transfer to a blender and blend until liquified. Serve hot. Makes approximately 6 cups.

Recipe by Meredith

Wreath Cookies

2010-12-08T11:34:00.007-06:00

1 cup butter, softened
3-4oz cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
Green food coloring

Mix butter and cream cheese together. Cream together butter mixture and sugar. Add egg yolk and vanilla, and mix. In separate bowl combine flour, salt, and cinnamon. Mix in flour mixture with butter/cream cheese mixture. Add food coloring to get desired effect. Use cookie press to press out wreaths. Bake at 350 for 12-14 minutes. Bottoms brown, and may burn easily. Let cool on cookie sheet 1 minute before transferring to rack. Decorate with red icing. Makes approx 4 dozen cookies (Using my Williams-Sonoma cookie press)

****These are my ALL TIME FAVORITE Christmas cookie! LOVE THEM!!!!****

Recipe from Mary

Italian Mac N Cheese

2010-11-19T15:41:00.002-06:00

1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage (choose level of spiciness - mild, hot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend
1 can diced tomatoes, drained well (if using RoTel, choose spiciness)
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Recipe from Erica

Chocolate Chip Pumpkin Loaf

2010-11-16T17:32:00.002-06:00

1 1/2 cups of sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour
2 teaspoons pumpkin pie spice -OR- 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, & 1/2 teaspoon all spice
2 eggs
1 cup canned pumpkin
1/3 cup water
1/2 cup oil
12 ounces chocolate chips (2 cups)
1/2 cup almonds or walnuts (I prefer to use walnuts)

Mix the dry ingredients in one bowl and the wet ingredients in a second bowl. Then combine the ingredients.

Bake at 350 degrees. Ready when toothpick comes out clean.
Regular loaf: 1 hour 15 minutes
Mini loaf: 50 minutes
Muffins: 18-20 minutes
Mini muffins: ~13 minutes

Recipe from Chrystal

Crock Pot Chicken Taco Meat

2010-09-18T03:32:00.007-05:00

5-7 boneless, skinless chicken breasts
1 can RoTel, drained
1 can black beans, rinsed and drained (optional)
1/2 medium onion, chopped
1 green pepper, chopped
1 jalapeno, chopped
2 cloves garlic, minced OR approx. 1 tsp garlic powder
1/2 tsp cumin (approximately)
1/2 tsp paprika (approximately)
8oz cream cheese
3/4 to 1 cup fresh salsa, drained, or pico de gallo
juice from 1/2 of a lime
salt and pepper to taste

Place chicken, RoTel, beans, onion, pepper, jalapeno, garlic, and spices into a crockpot. Adjust heat to how long you want to cook meal (between 4 and 6 hours). About 20 minutes before mealtime, shred chicken with two forks. Add cream cheese and stir until melted through. Add fresh salsa/pico and lime juice. Salt and pepper to taste. Let shredded chicken mixture cook for about 20 or so more minutes. Serve hot on fresh steamed flour tortillas topped with shredded lettuce and cheese.

Recipe by Meredith and Eric

Hearty Creamy Chicken and Barley Soup

2010-09-16T12:20:00.003-05:00

3 boneless, skinless chicken breasts
2 Tbsp butter or cooking oil
4 stalks celery chopped
1/2 medium onion, chopped
1 cup carrots, sliced
2 cloves garlic
6 cups water (from cooked chicken)
3-4 chicken bouillon cubes
3/4 cup quick barley
1 can cream of chicken soup, condensed
1/2 tsp dried basil
salt and pepper to taste

Boil chicken until cooked through. When finished, cube and set aside. (Save water used to boil chicken.) While chicken is boiling, saute onion, garlic, carrots, and celery in butter/oil. Cook until just tender. Add cooked chicken, and 6 cups of the water the chicken was boiled in. Add in bouillon cubes, barley, condensed cream of chicken soup, basil, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer 10-15 minutes. Serve hot. If too thick after standing, add some extra water to thin out.

Recipe by Meredith

Blueberry Scones

2010-08-17T13:37:00.000-05:00

The key to this recipe is working the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Recipe from America's Test Kitchen

"Mommy Worked Last Night" Baked Pasta

2010-08-14T16:18:00.006-05:00

1 to 1 1/2 lb ground beef and/or Italian sausage
1 26oz can or jar of spaghetti sauce
1 can condensed cheddar cheese soup
1 box (1 lb) penne, mostacolli, or ziti pasta
1 small onion (optional)
minced garlic (optional)
Parmesan cheese (optional)
1/2 cup-ish sour cream (optional)
2 cups shredded mozzarella cheese

Brown meat with onion and garlic. Drain. Mix together sauce, cheese soup, Parmesan, and sour cream. Cook and drain pasta. Mix all ingredients together. Put in greased casserole dish. Top with mozzarella cheese. Bake covered for melty cheese, uncovered for bubbly cheese, at 350 for 25-30 minutes (until cheese is melted). Serve.

Basic, original recipe from Dawn, with some modifications by me.

Harry Potter Butterbeer

2009-10-07T12:32:00.000-05:00

1 Tbsp butter
1/2 cup butterscotch ice cream topping
1 to 1 1/2 cups cream soda
butterscotch candies, crushed into fine bits or powder

Melt butter, and add ice cream topping. Mix until butter and topping are well blended. Cook until bubbly. Let sit for 30 seconds or so. Slowly add soda. (Will fizz a lot.) Pour into mugs and top with crushed butterscotch candies.

* I could NOT find normal butterscotch ice cream syrup. (I even went to multiple stores!) All I could find was a caramel butterscotch topping. So that's what I used. So obviously, there was a taste of caramel to it, but I felt like the butterscotch flavor was more dominant.
* I made it with both one cup and then another batch with 1 1/2 cups of soda; I liked the 1 1/2 cups much better. I guess it depends on how thick you want it.

Recipe by Meredith

Cajun Crab Dip

2009-10-05T01:02:00.002-05:00

8 oz cream cheese, softened
1/3 cup sour cream
1 Tbsp cajun seasoning
dash hot sauce
dash Worchestershire sauce
1/2 cup finely shredded cheddar
8-12 oz artificial crab meat

Mix cream cheese and sour cream. Stir in spices, hot sauce, and Worchestershire. Mix in cheese, and then crab. Refrigerate. Serve with crackers.

Recipe by Meredith

Cajun Spice Mix

2009-10-05T01:01:00.001-05:00

1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper

Mix together to use in recipes.

Recipe by Meredith

Evil Chocolate Cake

2009-09-03T07:40:00.003-05:00

1 devil's food cake mix
1 large pkg instant chocolate pudding mix
5 eggs
16 oz. sour cream
1/2 c butter, melted
2 c. chocolate chips

Blend together, put in sprayed bundt
Bake 55 min. at 350
Cool, sprinkle with powdered sugar

Recipe from Jana & Jen

Shrimp Ceviche

2009-05-07T16:20:00.002-05:00

3/4 cup fresh lime juice
1 pound shrimp, cubed
6 roma tomatoes, diced
2-3 large cucumbers, diced
10 baby carrots, chopped fine
1/2 cup fresh cilantro, chopped fine
1 Tbsp ketchup
1 Tbsp habenero pepper sauce
salt and pepper to taste

Put shrimp in lime juice. If shrimp is uncooked, let shrimp set in lime juice until the shrimp becomes opaque (the lime juice "cooks" the shrimp); about 5 minutes. )Though I just used already cooked, deveined shrimp.) Add tomatoes, cucumbers, carrots, and cilantro. Toss until well mixed. Stir in ketchup, hot sauce, salt, and pepper.

Serve with tortilla chips.

*Lobster, conch, fish, or crab may be substituted for or added with the shrimp.

Recipe by Meredith

Whitman's Decorating Icing

2009-04-03T15:16:00.002-05:00

1/2 cup butter flavored Crisco
1/2 cup butter, softened
splash vanilla
4 cups C&H powdered sugar
milk

Mix Crisco, butter, and vanilla until blended. Slowly add powdered sugar. It may look a little dry. Add a little milk to desired consistency.

For Chocolate Frosting: Add 1/2 cup cocoa (or more/less to taste) while adding powdered sugar.

Recipe from Heidi

Chicken Pillows

2009-03-10T12:46:00.003-05:00

2 8oz packages cream cheese
4 chicken breasts, boiled and chopped
1 very small onion, chopped and sauteed (optional)
1/2 tsp salt
1/4 tsp pepper
2 pkg crescent rolls (uncooked)
2 Tbsp margarine
Stove Top dressing

Mix cream cheese, chicken, onion, salt, & pepper. Separate crescent rolls into individual triangles. Place a spoonful of chicken mixture in center of each triangle. Fold dough around mixture completely and seal. Dip each pillow in melted margarine and roll in Stove Top dressing. Bake at 350 for 20-30 minutes. Serve with gravy.

Mer's Modified Verson (Sept 28, 2010)
Sauteed green peppers, carrots, garlic, and onion.
About 1 tsp Worcestershire sauce to cream cheese mixture.
Substitute Panko bread crumbs with some Italian seasoning instead of Stove Top.

Recipe from Andee

Beef with Broccoli

2009-03-10T11:49:00.002-05:00

1 cup thinly sliced beef
1 Tbsp cornstarch
1 Tbsp light soy sauce
2 Tbsp oil
1/4 tsp salt
1 clove garlic, crushed
2 cups broccoli, sliced
1 cup mushrooms, sliced
1 medium onion, sliced
1/2 cup beef broth

Toss beef in soy sauce. Stir fry salt and garlic in oil. Add beef; cook until done. Removed and set aside. Add broccoli, onions, and mushrooms with small amount of water; cook until crisp tender. Mix cornstarch with broth; add to vegetables along with beef. Cook until thickened, stirring constantly. Serve with rice.

Recipe from Jenn

Easy Bread Pudding

2009-03-04T12:39:00.001-06:00

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins or Craisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Recipe from Allrecipes.com

Panera/St.Louis Bread Co. French Onion Soup

2009-02-27T12:09:00.004-06:00

1/4 cup sweet cream butter
8 cups sliced yellow onions (4 to 5 medium onions)
2 14oz cans beef broth
3/4 cup chicken broth
3 Tbsp flour
1 1/2 cups water
1 Tbsp ketchup
1 1/2 tsp ground black pepper
1 1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp garlic powder
couple drops of Tobasco pepper sauce

Melt butter in saucepan over medium heat. When butter is melted, add onions and saute for 15-20 minutes, stirring often, until onions turn brown. Add remaining ingredients and stir to combine. Heat soup until it's boiling, then reduce heat and simmer, uncovered, for 20 minutes. Garnish with croutons and shaved asiago cheese.

Croutons:
Cut foccacia bread into 3/4 inch slices. Butter both sides of the bread, then cut into bite sized cubes. Bake at 425 for 15 minutes, until crispy.

Recipe found online at Recipecircus.com

Panera/St.Louis Bread Co. Broccoli Cheese Soup

2009-02-27T12:01:00.003-06:00

1 Tbsp butter, melted
1/2 medium onion, chopped
1/4 cup butter, melted
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, shredded
1/4 tsp nutmeg
8oz sharp cheddar, grated
salt and pepper to taste

- Saute onion in butter, then set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
- Add the chicken stock. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
- Add salt and pepper. Can be puréed in a blender, but is optional. Return to heat and add cheese. Stir in nutmeg.

Recipe found online at Recipezaar.com

Honey Roasted Red Potatoes

2009-02-24T18:38:00.002-06:00

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
2 tablespoon honey
1 teaspoon dry mustard
1/4 tsp salt
1/8 tsp ground black pepper
1/2 tsp parsley

Preheat oven to 350 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes and onion in a large bowl. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion and toss together. Then transfer to greased baking dish.
Bake at 350 for 30 minutes, covered, then an additional 30 minutes uncovered. Raise heat, or do not cover, if more crispy potatoes are desired.

Modified from original on Allrecipes.com

Meredith's Gooey Butter Cake

2009-02-21T10:34:00.006-06:00

Crust:
2/3 cup butter, softened
1/2 cup granulated sugar
2 cup flour
1/2 tsp vanilla
1 egg
pinch of salt

Combine all ingredients. Press into a greased 9x13 or (2) 9x9 pans.

Filling:
8 oz cream cheese, softened
8 Tbsp butter, melted
2 egg
4 cups powdered sugar
1 tsp vanilla

Mix all ingredients until smooth. Spread evenly over crust.

Bake at 350 for 35-40 minutes. Be careful not to overcook. Once cooled, dust with powdered sugar.

Recipe by Meredith

Nutella Cheesecake Brownies

2009-02-20T16:08:00.002-06:00

Brownie Layer:
10 Tbsp butter, melted and slightly cooled
1/4 cup Nutella
2 eggs
1 cup sugar
1 cup flour
1/4 cup cocoa powder

Combine butter, Nutella, eggs, and sugar. Sift in flour and cocoa and mix until well combined. Pour batter into 9x9 pan (greased or lined with parchment) and spread evenly. Set aside to make cheesecake layer.

Cheesecake Layer:
8oz cream cheese, softened
3 Tbsp sugar
2 eggs
1/3 cup Nutella

Mix all ingredients until well combined. Pour over brownie batter.

Bake at 325 until cheesecake looks set, approx. 40-45 minutes. Allow brownies to cool completely in the pan before cutting.

Recipe from Micah

Gooey Butter Cake (Paula Deen's)

2009-02-20T14:06:00.001-06:00

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Recipe found on Paula Deen's website.

Pecan Squares

2009-02-20T14:04:00.002-06:00

CRUST:
2 cups all-purpose flour
1/3 cup sugar
3/4 cup butter or margarine, softened
1/4 teaspoon salt
FILLING:
4 eggs, lightly beaten
1 1/2 cups light or dark corn syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
2 1/2 cups chopped pecans
Handful chocolate chips, optional

In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15-in. x 10-in. x 1-in baking pan. Bake at 350 degrees F for 20 minutes. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans (& chocolate chips, if using). Spread evenly over hot crust. Bake at 350 degrees F for 25-30 minutes or until set (if using a 9x13, cook for about 35 minutes, until set). Cool on a wire rack.

Recipe modified from original found on Allrecipes.com

Broiled Tilapia Parmesan

2009-02-12T12:08:00.001-06:00

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Recipe from Allrecipes.com

Buttercream Frosting

2009-02-12T11:28:00.001-06:00

1/2 cup unsalted butter, softened
1 1/2 teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed (optional)

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Recipe from Allrecipes.com

Spinach Stuffed Chicken

2009-02-06T08:12:00.001-06:00

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon

Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Crab Cakes with Spicy Sauce

2009-01-29T12:19:00.003-06:00

Crab Cakes:

1.5 lbs crabmeat (real and/or artificial)
2 or 3 stalks celery, chopped fine
1 sleeve Ritz crackers, crushed
2 eggs
1/2 to 3/4 cup mayonnaise
1 tsp prepared mustard
1/2 tsp minced onion
1/4 tsp Old Bay seasoning
1/8 tsp cayenne pepper

Mix all ingredients. Spray hot skillet with non-stick spray. Form patties out of seafood mixture. Place patties in hot skillet. Cook until golden brown on both sides. Serve hot with sauce.

Sauce:

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup hot salsa
1 Tbsp lemon or lime juice
1/4 tsp cayenne pepper
dash paprika
dash Tabasco sauce

Place all ingredients in blender. Blend until well mixed and smooth.

Recipe by Meredith

Oklahoma Cheese Grits

2009-01-20T18:01:00.000-06:00

6 cups water
1 1/2 cups quick-cooking grits, dry
3/4 cup butter
1 pound processed cheese, cubed
2 teaspoons seasoning salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 teaspoons salt
3 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
Bake 1 hour in the preheated oven, or until the top is lightly browned.

Recipe from Allrecipes.com

Sauteed Apples

2009-01-20T18:00:00.001-06:00

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Throw in some craisins or walnuts for fun!

Recipe from Allrecipes.com

Homemade Thin Mints (Girls Scout Cookie)

2009-01-20T15:53:00.000-06:00

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Recipe found online at BakingBites.com

Homemade Samoas/Carmel-De-Lites (Girl Scout Cookies)

2009-01-20T15:52:00.001-06:00

Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Recipe found online at BakingBites.com

Chocolate Gnoche

2009-01-19T20:22:00.002-06:00

1/2 cup heavy cream
1-2 Tbsp butter
2 cups (12oz) semi-sweet chocolate chips

Heat cream and butter to a simmer. Pour over chocolate chips and let sit until chocolate is melted. Whisk until velvety smooth.

Set aside until room temperature and then pour over cooled cake for a gnoche frosting.

Chill in refrigerator until almost firm and scoop out with a melon-baller to use as chocolate truffle filling.

Original recipe found online somewhere. Meredith tweaked it to come up with this.

Devil's Food Chocolate Cake

2009-01-19T20:17:00.003-06:00

2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, at room temp
2 cups firmly packed brown sugar
2 tsp vanilla extract
4 eggs, at room temp
1 1/2 cup buttermilk, at room temp

Grease and flour two round cake pans.

Sift together flur, cocoa, baking powder, baking soda, and salt. In another large bowl, using a mixer on medium speed, beat the butter until smooth Graduall add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 3 batches alternately with the buttermilk in 2 batches, mixing on low speed after each addition.

Divide batter between the pans and spread it out evenly. Tap the pans gently on the counter to dispel air pockets. Bake at 350 for 25-30 minutes until toothpick comes out clean. Let layers cool completely before frosting.

Frost with Chocolate Gnoche frosting

Recipe from Williams & Sonoma Desserts cookbook

Sourdough Pancakes

2009-01-07T15:26:00.002-06:00

Sourdough Pancakes (serves 10-11)

- 2 tsp yeast
- 1/4 cup warm water (almost hot, but still warm)

Combine and let sit 5 minutes. Add....

- 5 cups flour
- 4 1/2 cups luke warm water

Beat until smooth like snot. Yes, snot. Let rise for at least 8 hours if not overnight. Will double to triple in size. After letting sit, add....

- 3 eggs, beaten
- 2 Tbsp oil
- 2 Tbsp sugar
- 4 tsp baking powder
- pinch to less than 2 tsp salt

Grill on hotter than normal griddle.

Recipe passed down through the Rowley generations.

Sweet Potato Crunch Casserole

2008-11-24T08:22:00.001-06:00

3+ cups cooked sweet potatoes
1/2 cup sugar
2 beaten eggs
1/4 cup butter, melted
1/2 cup milk
1 tsp. cinnamon

Mix all ingredients then transfer to a greased 9x13 baking dish.

Topping:

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
2 and 2/3 Tbsp. butter

Crumble these all together. Spread over potato mixture. Bake at 350 degrees for about 45 minutes (until crispy). Serves about 10-12.

Recipe from Aunt Pam

Zucchini Casserole

2008-11-24T08:18:00.002-06:00

6 cups of zucchini cut up

1/2 cup onion chopped

1 cup shredded carrots
1 cup sour cream
1 can cream of chicken soup
1 pkg chicken stove top stuffing
1 stick melted butter

Boil zucchini, onion, and carrots in a pot of water for 5 minutes. Drain off water. Transfer veggies to bowl and mix in sour cream and chicken soup. In another bowl, mix stuffing and melted butter. In a greased 9x13 put half of the stuffing mixture, followed by all of the zucchini mixture, and topped with the remaining stuffing mixture. Bake at 350 for 30-35 minutes.

Recipe from Nikki

Raspberry Cream Cheese Dessert

2008-10-28T15:46:00.004-05:00

2 cups flour
1/2 cup brown sugar
1 cup margarine, softened
8oz cream cheese, softened
1 cup powdered sugar
4 cups whipped cream
1 pkg pie glaze or 1 container glaze, raspberry or strawberry flavor
10 oz pkg frozen raspberries

Crumble flour, brown sugar, and margarine together. Press into 9x13 and bake at 375 for 15 minutes. Cool, crumble, and divide in half. Beat cream cheese and powdered sugar. Mix in whipped cream. Spread over half of crumbs, top with remaining crumbs. Refrigerate. Cook pie glaze as directed, use part of juice from berries as water. Mix glaze with berries. Cool and spread over layers. Refrigerate until set.

Recipe from Karen

Pumpkin Sugar Cookies

2008-09-01T13:28:00.002-05:00

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/2 cups flour

Cream together butter and sugar. Then mix in egg, pumpkin, and vanilla. Add salt and baking power. Mix in flour last. Refrigerate at least 2 hours, best if refrigerated overnight. After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400 for 6-8 minutes.

An Original recipe by Meredith

Pumpkin Cream Cheese Icing

2008-09-01T13:27:00.002-05:00

1 Tbsp butter, softened
2 oz cream cheese, softened
1 1/2 Tbsp pumpkin
1/4 tsp cinnamon
2 cups powdered sugar

Mix all ingredients. Spread over cooled cookies or cakes.

An Original recipe by Meredith

Cranberry Chicken

2008-08-01T16:33:00.002-05:00

1 1/2 (16oz) bottles Wish-bone Russian salad dressing
6 chicken breasts
1 1/2 pkg dry Lipton onion soup
1 can whole cranberries

Wash chicken. Cut into smaller pieces, if desired, and lay close together in glass baking dish. Pour Russian dressing on top. Sprinkle onion soup on top. Place the whole cranberries on last. Cover with foil and bake at 350 for 1 hour. Remove foil and bake an additional 15 minutes.

Recipe from Wendy F.

Chili Cheese Egg Casserole

2008-07-23T17:10:00.002-05:00

12 eggs
1/2 cup flour
1 tsp baking powder
1 tsp salt
1 lb grated Monterey jack cheese
1 pint cottage cheese
8 oz can green chilies
1/2 cup melted butter

Beat eggs. Mix together dry ingredients and then mix into eggs. Stir in cheeses and chiles. Stir in melted butter. Pour into greased 9x13 (glass) baking dish. Bake at 350 for 30-35 minutes, until done in center (will be browned on top). Serve right out of the oven with red and green salsas.

Recipe from Bonnie

Pound Cake

2008-07-17T16:36:00.000-05:00

1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 tsp almond extract
2 eggs
1/2 cup sour cream

Cream together butter, sugar, and vanilla. Add eggs. Mix in flour, baking soda, and salt. Stir in sour cream until blended. Pour batter into greased and floured loaf pan, preferably glass. Bake at 325 for 70 minutes.

Variations: *omit almond and instead use 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 Tbsp poppy seeds or 2 Tbsp minced crystallized ginger.

Recipe from Williams & Sonoma cookbook

Asian Lettuce Wraps

2008-05-13T14:56:00.001-05:00

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef, pork, or chicken
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Recipe from Allrecipes.com

"Space" Salad

2008-05-06T15:40:00.003-05:00

1 (18oz) container cottage cheese (small or large curd)
1 (3oz) pkg. red Jell-O
1 (20oz) can crushed pineapple
1 small carton Cool Whip

Mix all ingredients. Refrigerate until time to serve.

Recipe from The Rowley's

Don't ask me why it's called "Space" Salad, because I don't know!!! :)

Creamy Almond Chicken

2008-05-06T15:04:00.002-05:00

2/3 cup sliced almonds
1/4 cup butter, divided
6 chicken breast halves, skinned and boned
1/8 tsp salt
1/8 tsp pepper
1 1/2 cups whipping cream
1 Tbsp Dijon mustard
2 Tbsp marmalade (or substitute honey)
1/8 tsp ground red pepper
Hot cooked rice

Saute almonds in 1 tablespoon butter in a skillet. Then set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Melt remaining 3 tablespoons of butter in skillet over medium-high heat. Add chicken and cook about 1 minute on each side, or until golden brown. Reduce heat to medium. Mix together whipping cream, mustard, marmalade/honey, and red pepper. Sprinkle 1/2 cup almonds over chicken. Then pour whipping cream mixture on top of chicken and almonds. Cook about 10 minutes or until sauce thickens. Sprinkle with remaining almonds. Serve with rice. Makes 6 servings.

Recipe from Barbara

Cheesy Tuna Mornay

2008-04-28T17:15:00.002-05:00

1 to 1 1/2 cup uncooked pasta
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk (1/2 & 1/2 to make it creamier)
2 cups shredded Cheddar cheese
1 cup frozen green peas
1 cup frozen corn kernels
2 (7 ounce) cans tuna, drained
salt
1/2 cup bread crumbs or French fried onions

Cook pasta until tender; drain. Melt the butter in a small saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs or French fried onions over the cheese.

Recipe altered from original at Allrecipes.com

Oatmeal Carmelitas

2008-04-28T16:04:00.003-05:00

1 1/4 cup flour
1 1/4 cup oatmeal
1 cup brown sugar
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, melted
1 cup chocolate chips
1 1/2 cup walnuts
1 (12 oz) jar caramel ice cream topping
5 Tbsp flour

Combine 1 1/4 cup flour, oatmeal, brown sugar, soda, salt, and butter. Press 1/2 of mixture into bottom of 9x13 inch baking dish. Bake at 350 for 10 minutes. Take out of oven and sprinkle with chocolate chips and nuts. Blend caramel topping with 5 Tbsp flour until smooth and pour over chocolate chips and nuts. Sprinkle with remaining crumb mixture. Bake at 350 for 15 to 20 minutes. Cool and cut.

Recipe from Tiffany

Shortbread Crust for Cheesecakes

2008-04-28T13:57:00.003-05:00

1 1/2 cup flour
1/3 cup sugar
1 lg egg separated, yolk slightly beaten
1/2 cup butter, softened

Mix flour and sugar. Blend yolk and butter with flour mixture. Shape dough into ball. Chill for 10 minutes. Roll out dough to 1/4 inch thick between two pieces of wax paper. Cover bottom of spring-form pan. If a pre-bake is necessary for cheesecake recipe, bake at 400 for 15-20 minutes.

Recipe from Martha

Pecan Pie

2008-04-28T13:55:00.004-05:00

3 eggs2/3 cup sugar
1/2 tsp salt
1/3 cup margarine, melted
1 cup corn syrup
1 cup pecan halves
1 pie crust

Beat together eggs, sugar, salt, and corn syrup. Stir in pecans. Pour into pie shell. Bake at 375 for 40-50 minutes.

Recipe from Mary

Poppy Seed Bread

2008-04-28T13:50:00.002-05:00

3 eggs
2 1/4 cup sugar
1 cup oil
1 1/2 Tbsp poppy seeds
1 1/2 tsp butter flavoring
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cup milk

Glaze:
1 cup powdered sugar
2 Tbsp milk
1/2 tsp each vanilla, almond, and butter flavors

Beat eggs. Slowly add sugar. Stir in cooking oil, poppy seeds, almond, butter, and vanilla extracts. Sift together flour, salt, and baking powder. Add alternating with milk to egg mixture. Turn into 2 or 3 greased and floured loaf pans. Bake at 350 for 1 hour. While hot, punch loaves with toothpick and spoon glaze on. Serve warm or freeze for later.

Recipe from Mary

Parmesan Potatoes

2008-04-28T12:35:00.003-05:00

6 potatoes quartered, put in water
1/4 cup flour
1/4 cup Parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 cup butter
horseradish
sour cream

Melt butter on jelly roll pan. Mix dry ingredients in a bag. Add potatoes, a little bit at a time, to bag and shake to coat potatoes in dry mixture. Put potatoes in pan. Bake at 375 for 1 hour, turning once half way through. Sprinkle with more Parmesan after potatoes are finished cooking. Mix sour cream and horseradish together to dip potatoes in.

Recipe from Dorris

Strawberry Pink Stuff

2008-04-28T12:30:00.002-05:00

Crust:
1/2 cup margarine, softened
1 cup flour
1/2 cup pecans
1/4 cup brown sugar

Mix all ingredients. Bake at 350 until crumbly. Save 1/2 cup for topping.

Pink Stuff:
1 (10oz) pkg strawberries
2 egg whites
1 cup sugar
1 tsp lemon juice
1 cup whipped cream topping
2 tsp vanilla

Beat strawberries, egg whites, sugar, and lemon juice for 20 minutes. Then add whipped topping and vanilla. Fold onto crust. Add 1/2 cup of reserved crumb topping.

Recipe from Mary

Spicy Apple Cake

2008-04-28T12:19:00.004-05:00

1/3 cup boiling water
2 medium apples, cut up fine
2 cups flour
1 1/4 cup sugar
1 1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 cup vegetable oil
3 eggs
1 tsp vanilla
1 cup chopped nuts

Mix all ingredients on low speed for 1 minute. Then on medium speed for 2 minutes.. Pour into greased and floured 9x13 baking dish. Bake at 350 for 45-50 minutes. Frost with cream cheese icing.

Recipe from Mary

Spicy Apple Cake

2008-04-28T12:19:00.001-05:00

Coke Cake

2008-04-28T11:41:00.002-05:00

2 cups flour
2 cups sugar
2 sticks butter
2 Tbsp cocoa
1 cup Coca-cola
1/2 cup buttermilk
1 tsp baking soda
2 eggs, beaten
1 tsp vanilla
2 cups mini marshmallows

Mix sugar and flour in bowl. Heat butter, cocoa and coke in pan until boiling. Then pour over flour mixture and then mix. Add buttermilk, baking soda, eggs, vanilla, and marshmallows to flour & coke mixture and stir until blended. Bake at 350 for 30-40 minutes in 9x13 baking dish.

Icing:

1/2 cup butter or margerine
3 Tbsp cocoa
6 tsp Coca-cola
1 box powdered sugar
1 cup pecans

Heat butter, cocoa, and coke until boiling. Remove from heat. Beat in sugar and pecans.

Recipe from Mary

Inside Out Crab Rangoon

2008-04-28T11:29:00.005-05:00

2 (8oz) pkg. cream cheese, softened
1 can crab meat
dash soy sauce
dash garlic powder
dash lemon juice
splash of milk

- Mix all ingredients and spread on plate.

Won ton wrappers (small size)
butter, melted
Parmesan cheese

- Brush cookie sheet with butter. Cut won tons in half then put on cookie sheet. Brush tops of won tons with butter. Sprinkle with Parmesan cheese. Bake at 350 for 5 minutes. Watch them...they burn easily!!!

Recipe from Melanie

Peach Preserves

2008-04-28T10:41:00.002-05:00

3 cups peaches, diced and peeled
2 cups sugar
2 Tbsp lemon juice
3-4 maraschino cherries, crushed or diced

In a 10 inch skillet, boil all ingredients slowly, stirring constantly. Boil 10 minutes or until desired thickness. Let cool in skillet. When cool, pour into sterile jars and seal.

Recipe from Mary

Pumpkin Butter

2008-04-28T10:34:00.003-05:00

1 (29oz) can pumpkin puree
3/4 cup apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 cups sugar
2 tsp ground cinnamon
2 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan. Stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

Recipe from Allrecipes.com

Grandma Rowley's Banana Bread

2008-04-28T10:28:00.006-05:00

1/2 cup brown sugar
1/2 cup sugar
1/2 cup melted butter or oil
2 eggs
3 bananas, mashed
2 cups flour
1/2 tsp baking soda
1/2 tsp salt

Beat sugars, butter/oil, eggs, and bananas together. Add dry ingredients. Stir in 1/4 cup pecans or 1 cup chocolate chips. Pour into greased loaf pan. Sprinkle brown sugar over top to mostly cover. Bake at 350 for 45-50 minutes. If using mini loaf pans, bake at 325 for 1 hour.

Recipe from Karen

Meredith's Recipes

Baked French Toast

Cinnamon Roll Cake

Baked Oatmeal

Lime Chicken Tacos with Creamy Cucumber Relish

Holly Cookies

Pumpkin Blueberry Bread Pudding with Custard Sauce

Libby's Pumpkin Roll

Hot Cheesy Artichoke Dip

Shrimp & Grits

Oatmeal Apple Butter Pancakes

Homemade Butterfingers

Crockpot Hashbrown Casserole

Applesauce

Crockpot Apple Butter

Pumpkin Pancakes

Apple Nachos

Avocado, Artichoke, & Fruit Quinoa Salad

Corned Beef and Sweet Potato Hash

Chicken Artichoke Casserole

Jalapeno Jelly

Cinnamon Roll Pancakes

Zucchini "Pancakes"

Easy Cherry Cobbler

Jalapeno Popper Dip

Banana Bars with Cream Cheese Frosting

Green Bean Fries

Sweet Corn Tomalito

Sweet Cinnamon Scones

Spicy Dr. Pepper Shredded Pork

Tomato Bisque

Sticky Popcorn

Meredith's *Perfect* Cinnamon Rolls

Easy Caramel Corn

Betty Crocker Cinnamon Rolls

Basic Cheese Sauce

Homemade Oreos

Sausage Balls

Easy Cauliflower Au Gratin

The BEST Chocolate Chip Cookies EVER

Ginger Molasses Cookies

Creamy Tomato Bisque (hCG P3 friendly)

Wreath Cookies

Italian Mac N Cheese

Chocolate Chip Pumpkin Loaf

Crock Pot Chicken Taco Meat

Hearty Creamy Chicken and Barley Soup

Blueberry Scones

"Mommy Worked Last Night" Baked Pasta

Harry Potter Butterbeer

Cajun Crab Dip

Cajun Spice Mix

Evil Chocolate Cake

Shrimp Ceviche

Whitman's Decorating Icing

Chicken Pillows

Beef with Broccoli

Easy Bread Pudding

Panera/St.Louis Bread Co. French Onion Soup

Panera/St.Louis Bread Co. Broccoli Cheese Soup

Honey Roasted Red Potatoes

Meredith's Gooey Butter Cake

Nutella Cheesecake Brownies

Gooey Butter Cake (Paula Deen's)

Pecan Squares

Broiled Tilapia Parmesan

Buttercream Frosting

Spinach Stuffed Chicken

Crab Cakes with Spicy Sauce

Oklahoma Cheese Grits

Sauteed Apples

Homemade Thin Mints (Girls Scout Cookie)

Homemade Samoas/Carmel-De-Lites (Girl Scout Cookies)

Chocolate Gnoche

Devil's Food Chocolate Cake

Sourdough Pancakes

Sweet Potato Crunch Casserole

Zucchini Casserole

Raspberry Cream Cheese Dessert

Pumpkin Sugar Cookies

Meredith's Perfect Cinnamon Rolls