Caramel Chex

1 c brown sugar
½ c butter
¼ c Karo Syrup
½ tsp salt
½ tsp baking soda
10 c Rice Chex

Place Chex in a microwave safe bowl (spray with non-stick cooking spray) Combine first 4 ingredients. Bring to a boil and cook for 2 minutes. Remove from stove and stir in baking soda. Pour caramel mixture over and stir until coated. Microwave 1 minute stir – repeat – about 2 ½ minutes makes it crunchy but sticky 3 makes it more crisp. Pour onto cookie sheet to cool.

This is a great snack and always a hit at parties. *This recipe is a compilation of a couple of different recipes I have found for this.

Easter/Resurrection Rolls

1 package Crescent rolls
Melted butter
1 package large Marshmallows
Cinnamon
Sugar

Preheat oven to 350 degrees

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow. This represents Jesus.

Have the child dip the marshmallow in melted butter. This represents the oil of embalming.

Then dip the buttered marshmallow in the cinnamon and sugar. This represents the spices used to anoint the body.

Then wrap up the coated marshmallow lightly in the crescent roll (not like the typical crescent roll up)…but bring the sides up and seal the marshmallow inside) This represents the wrapping of Jesus’ body after death.

Place in a 350 degree oven for 10 to 12 minutes. The oven represents the tomb – pretend like it was three days.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN! The marshmallow melts and the crescent roll is puffed up but empty.

Pecan Pie

This is the Pecan Pie recipe that my dad used on his mission. Apparently my Grandma Claridge mailed it to him. I am typing it as it was written, at the bottom of the recipe is the missing butter and a simpler way to bake the pie.

3 eggs, slightly beaten
1 cup sugar
1 cup Karo syrup, dark (blue bottle)
1/2 tsp salt
1 tsp or more vanilla
3/4 c pecans coarley broken

Mix all together adding pecans last, pour into 9 inch pie crust bake at 450 degrees for ten minutes, then 350 degrees until a silver knife inserted in the middle of pie comes out clean.

To make right use 1/3 cup melted butter - Bake at 350 degrees for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool before serving.

Chocolate Chipper Cake

2 ½ cups unsifted flour
1 ½ cups sugar
¼ cup water
2 squares of chocolate or the equivalent of cocoa
3 eggs
1 tsp soda
1 tsp salt
1 tsp vanilla
1 cup semisweet chocolate chips
½ cup pecans

Preheat oven to 350 degrees. Mix all ingredients but the chocolate chips and nuts well. Put batter in a 13x9 pan greased on the bottom only. Sprinkle the chocolate chips and nuts over the batter. Bake for 40 to 45 minutes. (You may want to use less chocolate in the batter).

Frittata Loretta

Prep time: 30-45 minutes

Base
2 Tbsp. margarine or butter flavor Crisco
6 eggs
½ tsp salt
Dash pepper
½ cup grated swiss cheese

Filling
½ cup diced ham or bacon
1 cup sliced mushrooms
2 Tbsp chopped parsley
2 Tbsp chopped green onion
2 Tbsp chopped red or green peppers

Preheat the broiler. Beat the eggs with salt and pepper. Stir in grated cheese and filling ingredients. In a heavy, ovenproof 10 inch skillet, melt butter flavor Crisco or margarine of medium heat. Add the egg mixture and lower the heat. Cook undisturbed until the bottom is golden brown, when edge is lifted. Put the skillet 6 inches under the source of heat in the broiler for 30 seconds or until golden brown. Cut into wedges. Makes 4 servings.

Colossal Cookie

Makes 1 (12-inch cookie)

1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine, softened
¾ cup packed light or dark brown sugar
3 Tablespoons granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
1 to 1 ¼ cups semisweet chocolate chips (6 ounces equals about 1 cup)

In a small bowl, mix flour, baking soda and salt; set aside.

In a large mixer bowl at medium speed, beat butter or margarine, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 ½ hours or in freezer for 45 minutes or until well chilled, but not hard (chilling makes the dough less sticky and helps prevent excessive spreading during baking).

Grease a 12 –inch round foil baking pan. Place dough in center of pan. Press evenly to witing 1 ½ inches of edge of pan. If desired, sprinkle additional ¼ cup chocolate chips on top. Pressing down lightly. For easier handling, place foil pan on baking sheet. (You can also spread into 12 inch round on baking sheet if you don’t have a foil pan.)

Bake in center of a preheated 325 degree oven for 25 to 20 minutes or until edges are firm and no indentation remains in center of cookie when lightly touched. For a softer cookie, bake the minimum time. Place foil baking pan on a wire rack and cool cookie completely.

When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.

Lasagna

My sister Marie had a friend that went to Italy on his mission, and he taught her how to make this Lasagna. It's kind of time consuming preparation, but it sure tastes great!

2 celery sticks and 2 carrot sticks – sauté in 1 cube of butter. Pour in a 15 oz can of tomato sauce. Let simmer 5 to 10 minutes.

Brown 1 pound hamburger or use ½ sausage if desired. Start boiling water for 1 small box of lasagna noodles so they will be ready.

Cheese sauce: Melt 1 cube butter in sauce pan, add flour until it looks like paste, add milk until runny and then add grated cheese (1/4 pound). Add: onion salt, garlic salt, all spice, thyme, cumin, oregano. One dash thyme and oregano, add other spices to taste.

Oil the bottom of a 9x13 pan. Layer in pay, noodles, vegetables, meat, ricotta or cottage cheese, cheese sauce, repeat until pan is full. Bake at 350 degrees for 30 minutes. For a best flavor prepare the night before and refrigerate.

Newlywed Stroganoff

Shared by Donna Rufener
This is a Millett family favorite - so easy to prepare, but there are rarely leftovers.

Brown 1 pound ground beef and ½ cup diced onion – cook until tender.

Stir in:
1 can cream of mushroom soup
½ tsp paprika
½ tsp salt and pepper

Simmer 5 minutes, stirring occasionally. Add one 8 oz package cream cheese. Stir until melted.

Serve over noodles, rice or toast.

Homemade Enchilada Sauce

2 Tbs. shortening
3 Tbs. flour
2 cans tomato sauce
2 cans water
1/2 tsp. vinegar
1/2 tsp. sugar
1 tsp. garlic
1-2 Tbs. chili powder (to taste)

In a pan mix shortening and flour and cook for a few minutes.
Add tomato sauce and water and mix and cook until thickened.
Add other ingredients.
Simmer. The longer the better.

Whole Wheat Blender Pancakes

Shared by Diana Ferrin

Put in Blender and blend for 4 minutes:
1 c. milk
1 c. whole wheat

Add the rest of the ingredients and blend for 2 minutes:
1 tsp. baking powder 2 tbsp. honey
1 tsp. cinnamon 1/3 c. unsweetened applesauce
1 tsp. salt 2 eggs
1 tsp. baking soda

Cook on hot griddle.

Peanut Butter Cookies

(melt in your mouth) by Bridget Nelson
From the 2001 Desert Wells Ward Cookbook, Good Things to Eat From.

Combine in a large bowl and beat on medium speed until blended:
3/4 cup peanut butter
1/2/ cup shortening
1 1/2 cups light brown sugar, firmly packed
3 Tbsp. milk
1 Tbsp. vanilla
Then add 1 egg.
Beat until blended. Next combine:
1 3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda
Add to mixture just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slightly in crisscross pattern with fork.
Bake at 375 for 7-8 minutes or until set and just beginning to brown.
Cool for 2 minutes on baking sheet. Yield 4-5 dozen

Peach Crisp

or use apples)

2/3 cup old fashioned oats

1/3 cup all-purpose baking mix

1/2 tsp cinnamon

1/2 cup sugar

1/2 cup packed brown sugar

4 cup sliced peaches

Lightly grease inside of Crock-Pot or spray with non-stick cooking spray. Mix dry ingredients together in a large bowl. Stir in peaches until well blended. Pour into Crock-Pot. Cover; cook on LOW 4 to 6 hours. This can also be cooked in the oven at 350 for 30 minutes.

Crock Pot Chili

1 pound ground beef
1 can dark or light kidney beans
1 can pinto beans
1 can black beans
2 cans stewed tomatoes
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper
salt and pepper

Brown ground beef and place in crock-pot. Drain one can of juice into a bowl and mix with 1 tbsp flour, pour into crock-pot, add remaining beans and spices. Stir well and cook on low for 6-8+ hours.
TIP - Brown your hamburger the night before for a quick morning recipe. Or mix all ingredients together in a bowl the night before and add to crock-pot in the morning!
TIP - If you prefer a more spicy chili add Mexican style stewed tomatoes and more crushed red peppers!

Taco Soup

1 lb ground beef browned and drained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
2-3 cans stewed tomatoes w/green peppers
1 small can diced green chilies (optional)
1 packet taco seasoning (or 2-3 Tbs.)
1/2 Tbs. dried onions
1 can whole kernel corn with liquid

Combine all ingredients into the crock-pot and cook on low for 6-8 hours. Serve with sour cream and chips.

Mock Noodle Casserole

This is one of those recipes that you kind of look at and go hmmm, but it's not bad in a pinch, and I suppose it's just a bit healthier with the vegetables.

1 pkg. Ramen Noodles and spice packet
1 1/2 cups cooked peas (or other veggies)
a big glob of Mayonnaise
Other Spices

Cook Ramen Noodles according to directions and drain but don't add the spice packet yet. Immediately place noodles in a bowl and mix in spice packet, veggies, mayonnaise and any other seasoning to taste. Try parsley flakes, chives, basil, etc. - plus add a dash of nutmeg. Do not disclose recipe until they have tried it.

Chicken and Rice

2 cans Cream of Mushroom Soup
(or substitute one of the 2 cans with either Cream of Chicken or Cream of Celery)
2 soup cans of milk
1 1/2 cups uncooked Rice
1 envelope dry onion soup mix
4 chicken breasts

Stir soups, milk, rice and onion soup mix together. Pour most of the mixture into a 9x13 pan. Arrange chicken breasts on top of rice mixture. Pour the remaining mixture on top of chicken. Cover and bake at 325 for 2 hours.

Creamed Tacos

1 lb. ground beef
1 med. chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can diced Green Chiles

1 can Evaporated Milk
2 cups cheddar cheese
1 doz. corn tortillas

Brown ground beef with onions and drain. Mix ground beef and onions with soups, chilies, and evaporated milk. Soften tortillas in hot oil. Layer beef mixture and tortillas in 9x13 pain and top with cheese. Bake at 350 for 30-35 minutes.

Peanut Butter Fingers

(Tastes like Reeces Peanut Butter Cups)
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
1/2 cup butter softened
1/3 cup peanut butter )
1/2 tsp. vanilla
1 egg
1 cup (6 oz.) chocolate chips
Heat oven to 350. Grease 13x9 pan. In a large bowl, combine all ingredients (except chocolate chips) at low speed until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake at 350 for 15-20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly.
In a small bowl for the glaze combine:
1/3 cup powdered sugar
2 Tbs. peanut butter
3-5 tsp. milk
Drizzle over chocolate frosting. Cool completely; cut into 36 bars.

Pumpkin Dump Cake

1 29-ounce can pure pumpkin
1 12-ounce can evaporated milk
3 eggs
1 cups sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, an pour batter into a 9 by 13 inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes

Tips from our test kitchen:
Top with whipped cream

Artichoke Dip

1 -15 oz can quartered artichoke hearts, drained
1 -3 ounce can diced mild green chiles or diced jalapenos
1 cup grated parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 8 oz package cream cheese, softened

Preheat oven to 350 degrees. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in dream cheese, mix well. Spoon into 9 inch square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.

Canned Butter

Shared by Tammy Montgomery

Heat jars at 250 for 20 mins. Boil lids for 3 mins. Slowly bring butter to a boil and boil for 5 mins. Stir as it is boiling and fill hot jars. Wipe rim. Put on lids and rings. Wait for plink of lid (doesn't take very long at all) and then begin shaking jar. Shake each jar several times for the next 15-20 mins. Place jars in fridge and shake every few mins. until set. Leave for one more hour. Stores 3 yrs. Leave 3/4" headspace in jars.

Here are a few things I learned. Three pounds of butter fills 8 1/2 pint jars. That comes out to a stick and a half which is a pretty good amount to have open without refrigeration at one time unless you have a really big family. I tried salted and unsalted butter both. I prefer the results of the salted butter. (The unsalted was also slightly less yield than salted.) When you first begin shaking the jars, the seal will pop back up but should go right back down when you set the jar down. Eventually that will quit as the butter begins to cool. I also used a pan with a pour side and it worked beautifully. Didn't get even a drop on the rim of the jar. It takes a while for the butter to come to a boil so start the jars and the butter at about the same time. Set a timer for 20 mins. so you know the jars have been in long enough. When the butter begins to boil (where it continues as you stir), set a timer for 5 mins. Then start filling.

Fruit Salsa

Shared by Janice McAllister

1 bag (16 oz.) frozen strawberries sliced into small pieces
1 bag (12 oz.) frozen raspberries (use about 10 oz.)
3 kiwi fruit chopped into small pieces
3 Granny Smith apples chopped into small pieces – I do peel them
5 TBL brown sugar (I added a little more sugar – just taste it and put in what you like)
5 TBL strawberry jam

Mix all together and serve – You can add more of the different fruit if you want, I added a little more kiwi fruit. This makes a huge batch, can serve 75 people

Serve with cinnamon tortilla chips.

Divinity

2 1/2 c sugar
1/2 c white karo
1/2 c water
2 egg whites
1 tsp vanilla
1 cup coarsely chopped nuts

Get egg whites separated and at room temperature. Cook sugar, karo, water until it forms a hard ball in cold water (255 degrees with a candy thermometer). While syrup is cooking, beat the whites of 2 eggs very stiff. Pour syrup very slowly into egg whites, add vanilla beating the entire time. Beat until creamy (when it begins to lose glossiness). It will probably take about 10 plus or minutes for this process. Add nuts immediately and drop by spoonfuls on waxed paper.

Old Fashioned Soft Sugar Cookies

Shared by Beverly Jones

3 1/4 C. sifted flour
1 tsp. baking soda
1/2 tsp. salt
Put into large bowl or mixer:
1/2 C. shortening or butter (soft)
1 C. sugar
1 unbeaten egg
1 tsp. vanilla
Add:
1/2 C. thick sour cream
Add sifted flour mixture, Beat on low speed only until blended, about 1 minute.
Scrape bowl while beating.
Roll out on lightly floured surface to 1/4 " thickness. Cut dough, sprinkle with sugar.
Put on cookie sheet.
Bake: 350 degrees or 375 degrees depending how hot your oven gets about 12 minutes. or until golden brown.
Makes about 2 1/2 dozen
cookies.

Easy Cheesecake Recipe

My mom used to make this when we were younger, we loved this cool treat.

1 can evaporated milk (refridgerated)
1 package lemon jello (dissolve with hot water only and place in fridge to cool)
1 8 oz package of cream cheese
1 cup sugar
Juice of one lemon

Whip the evaporated milk until forms peaks. Combine cream cheese, sugar and lemon juice, fold into milk - add lemon jello. Blend well. Pour into prepared graham cracker or vanilla wafer pie crusts.

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.
Process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly like this:

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

I use this sauce for so many things. Here's a few ideas:

-Over pasta (obviously)
-As a dip for breadsticks
-As a sauce on pizza (this is the garlic cream sauce I was referring to in this recipe) and a half batch of sauce covers 2 medium pizza's.
-Mix it with pesto for a creamy pesto sauce (so good)
-Mix it with marinara for a creamy marinara sauce

One time when we had dinner guests over with a bunch of kids, we did a pasta bar. I made a couple different pastas, a couple different meats, and then made this sauce, marinara, and pesto. Everyone had so much fun mixing and matching and combining. The adults could get fancy with alfredo-pesto over bow-ties and the kids could have plain ol' spaghetti if they wanted to. Toss in some french bread and a salad and you have a really fun, and really easy meal!

This clocks in at around 100 calories for 1/4 C sauce!

Dave's Crockpot Chicken

Shared by Sherry Huffaker

1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese

Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)

Chocolate Popcorn

10 cups popped popcorn
2 TBS melted butter
2 TBS sugar
2 tsp cocoa
Mix cocoa and sugar. Pour melted butter over popcorn and mix in cocoa mixture. Try hard not to eat the entire bowl.

Cranberry Salsa

Shared by Evelyn Ehrig

1 Bag fresh whole cranberries

1 – 8oz can crushed pineapple (drained)

2 chopped jalapenos (without seeds)

2/3 cup sugar

½ cup cilantro chopped

2 Tbsp white onion chopped

Salt to taste

Use food processor to chop everything up. Mix altogether and let sit for at least 2 hours.

Eat with chips or cream cheese and crackers.

Makes 2 cups

Crockpot Chicken Enchiladas

shared by Janae Jarnagin

1 package corn tortillas
2 cans cream of chicken soup
1 can white chicken
1 small can green chilis
minced onion to taste if you'd like
mexican flavor cheese or cheddar
**********
mix soups with only 1 can of water in a bowl (or for creamier use milk or sour cream)
add chilis and chicken. stir
now layer some tortillas on the bottom of crockpot
add mixture, then add cheese
repeat

cook on low for 3 hours
it's great comfort food!
serve on corn tortillas or chips or just as is.
would make a tasty dip / appetizer!

Sure Thing Sugar Cookies

This is the recipe my mom used when I was growing up, we would bake a bunch of heart shaped cookies on Valentine's Day, make plates for our neighbors, and do the RING and RUN delivery. Those were some great memories, I still even have a couple of the Charlie Brown cookie cutters we used.

1 cup shortening
4 cups flour
½ cup milk (start with ¼ cup – watch the texture)
2 tsp Baking soda
2 eggs (start with 1 egg – watch the texture)
1 ½ cups sugar
½ tsp salt
½ tsp almond extract (best) or 1 tsp vanilla

Roll dough to 1/8 inch thickness (can be a bit thicker) and cut into desired shapes Bake at 350 degrees for 8 to 10 minutes. Decorate or frost as desired.

Favorite Chocoate Chip Cookie Recipe

This is a recipe I found that just needed a little tweaking, now it's one of our favorites, it makes a lot of cookies, so you may want to cut it in 1/2 if you're just baking for your family.

4 cubes butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp salt (1 tsp if using salted butter)
2 tsp baking soda
1 tablespoon vanilla
5 ½ cups white flour
2 cups chocolate chips (more if you like)
2 cups nuts, optional

Place soft butter and sugar in Bosch with cookie paddles (you can make these by hand as well). Whip until creamy, add eggs (only add 2 at first, you may only need another egg white, or the other eggs depending on their size of the eggs and texture of the dough) whip until blended. Add salt and soda with flour. Mix well, add chips and nuts if desired. Bake in a 350 degree oven for 10 to 13 minutes, or until light brown. Do not over-bake. Cookies are better slightly undercooked and cooled on cookie sheet to remain soft.

Yield – About 6 dozen (it’s usually a bit more unless you make the cookies rather large).

Variations:
Butter Sugar Cookies – use 4 cups of white sugar, and prepare as otherwise directed (don’t add chocolate chips).

Lemon Cookies – use 4 cups of white sugar, 1 tsp of lemon extract. You can roll the dough in powdered sugar before baking if you’d like.

Chocolate Chip Cookies (Oatmeal)

Shared by Calli Tidwell

2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. blended oatmeal
1 tsp. salt
2 tsp. baking soda
24 oz. choc. Chips

Blend oatmeal; measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips. Roll into balls and place 2 in. apart. Bake for 6 minutes at 375 degrees. Makes 112 cookies; recipe can be halved.

Snickerdoodles

Shared by Sandie Brummett

1/2 cup shortening
1/2 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Coating:
1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 400 degrees. Cream together shortening, butter, sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Add to creamed mixture. Roll dough into 1 inch balls. Roll balls in mixture of cinnnamon and sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes. Cool on a wire cooling rack. Makes approximeately 24 cookies.

Chocolate Chip-Mint Cookies

Shared by Sandie Brummett

¾ cup (1 ½ sticks) butter
½ cup (packed) brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 ½ cups unbleached white flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a cookie sheet. Cream together butter and sugars with an electric mixer at high speed. Beat in egg. Stir in vanilla and peppermint extracts. Sift together the dry ingredients, and add this to the butter mixture along with the chocolate chips. Stir until well combined. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 12 to 15 minutes at 350. Remove from the sheet immediately after baking, and cool on a rack.

Mexican Corn Dip

shared by Tiffany Orvin

2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a little splash of salt

Try a little cilantro for that lil extra something!

Sweet Dough

¾ cup milk 2 packages yeast
½ cup sugar 2 eggs beaten
2 tsp salt 4 ½ cups flour
½ cup butter ½ cup warm water

Let rise 2x. Bake at 375 degrees.

Cinnamon Rolls
Roll sweet dough into 9x18 inches. Spread with 2 Tbsp butter. Sprinke with ½ cup sugar and 2 tsp. cinnamon. Roll up tightly. Cut roll into 1 inch slices. Place apart in greased 13 /1 9 pan. Cover let rise till double in bulk. Bake 25-30 minutes at 375 degrees. Makes 1 ½ dozen rolls.

Raised Doughnuts
Use ½ of sweet dough. After 2nd rising roll out dough 1/3” thick. Cut with floured 3” doughnut cutter. Let rise on board until very light (30-40 minutes) Leave uncovered so a curst can from on the dough. Drop into deep hot oil. 375 degrees. Drain onto an absorbent paper. For sugared doughnuts place in bag with granulated sugar and shake.

Elaine Fort's Breadsticks

2 ½ cups very warm water 3 Tbsp yeast
1 ½ cups warm milk ¼ cup oil
½ cup sugar 8 to 10 cups flour

Mix yeast, water, and sugar. Add salt, oil, milk, and flour. Mix well. Knead for at least 5 minutes. Raise in a greased bowl covered with a damp cloth until double in bulk. Punch down, roll out on floured surface to ½ inch thickness approximately ¾ inches wide x 6 inches ling. Place on greased cookie sheet. Brush with melted butter and sprinkle with parmesan cheese and garlic salt. Bake at 375 degress for 15 to 20 minutes. Makes about 10 to 12 dozen bread sticks and can easily be havled to make a smaller batch. Good for homemade rolls too.

Elaine always made these for ward functions and they were always a hit.

Delores Eastvold's Rolls

Delores was one of my very favorite patients and she shared this roll recipe with me. She makes these rolls every Thanksgiving and Christmas Eve because she can make them up the night before. She even wrote down the time I should start.

At 4 pm
Bring to boil – 1 and ½ C sugar
4 C milk
Remove from stove and add 1 C margarine, let stand until cool then add 1 Tbsp Salt and 3 beaten eggs
2 pkgs yeast (1/4 cup lukewarm water and dash sugar) let foam then add to above.
Add flour until it makes medium dough, work until ready. Set in greased bowl and punch down.
At bedtime
Shape into buns onto greased cookie sheet. Don’t refrigerate but place in a cool place.
In the morning
Bake at 350 degrees. Makes 4 -5 dozen.

Chicken Spaghetti

Adapted from The Pioneer Woman Cooks:

2 cups shredded rotisserie chicken
1 pound fusilli
4 oz. pimientos, drained
1 small onion, diced
1 finely diced green bell pepper
2 cans cream of mushroom soup (I used Campbell’s Healthy Selections: MISTAKE)
8 oz. grated sharp cheddar cheese
1 tsp. seasoned salt
freshly ground black pepper to taste
1/8 tsp cayenne (or to taste)
2 cups chicken broth

Preheat oven to 350. Cook the pasta. Drain it, then throw it in a big bowl or pot with the cream of mushroom soup and 2 cups of the shredded cheddar. Toss in the onion, green pepper, and pimiento. Add the seasoned salt, black pepper, and cayenne. Toss in the chicken and the broth. Stir it all together and, if you can bear to taste raw casserole, check that the seasonings suit your taste. Pour the mixture into a large baking pan (I used a glass casserole dish sprayed with Pam) and top with the remaining cheddar cheese. Bake for 35-45 minutes, until bubbly.

Cinnamon Rolls

This recipe was shared by Shari Tate, it is a really good Cinnamon Roll recipe and worth the time.

Put below ingredients in medium bowl and let sit until the yeast has risen at least double:
1 c. sugar, 3 T. yeast, 1 c. luke warm water

In sauce pan, combine:
4 c. milk, 2 c. water, 2 T salt, 3/4 c. potato flakes/pearls, 3 T shortening
Heat until luke warm and shortening melts, stirring occasionally but do NOT let it boil or get too hot as it will kill the yeast in the next step! (if it does, just let it sit and cool down)

In your Bosch or mixer, combine:
5 c. flour (white or wheat), yeast mixture, and milk mixture and mix on low until well combined.
Gradually add in another 6-8 cups of flour (white or wheat), one cup at a time, mixing well after each.
You want the dough pulling off the sides of the bowl while mixing and a LITTLE sticky, bot NOT uncontrollable sticky!

Rise & Roll Instructions:
Put dough in large greased bowl to rise for 15-20 minutes and cover with dish towel.

When dough is ready, separate into two half's and leave one in the bowl as you work with the other.

Flatten the dough in a rectangle shape, about 1/4" thick.

Using a pastry brush, spread dough with melted butter, then in small bowl make your cinnamon/sugar recipe (1 c. sugar to 2 T cinnamon) and sprinkle 1/2 on top of butter.
Variations: diced apple pie filling, raisins, nuts, chocolate chips

Roll up dough length wise, then cut into 18 slices which will fill up one greased jelly roll pan

Repeat above for 2nd half of dough

Recipe yields 36 good size cinnamon rolls!

Bake at 350 for 20-25 minutes (lightly browned and not doughy in the middle)

Frosting

1 cube butter, 8 oz cream cheese, 1/2 c. milk, 1 t. vanilla, 4 c. powdered sugar