Chocolate Chip Scones

From my friend KelliSue

4 1/2 c of bisquick baking mix
1/2 c frozen butter, shredded or finely diced. Quickly done on a box grater
1 c sugar
1 T vanilla
1 1/3 c milk

1 C. Chocolate Chips

In a large bowl measure biscuit mix and sugar, add shredded butter and mix gently. Add milk & extract, stir until combined. Add 1 cup semisweet chocolate chips, stir until evenly distributed. Divide dough into 4 equal pieces. With floured hands pat each into a smooth disk 1/2 inch high. Cut into 4-6 wedges and separate then place an inch apart on a cookie sheet. Brush with milk and sprinkle with coarse sugar.
Bake at 450 degrees until lightly golden around the edges, 8-10 min.

Lawry's Coconut Cream Pie

Adapted from
www.jancooks.blogspot.com/

COCONUT PIE SHELL

1/2 c butter, plus more for pie plate
3 c sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 c butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks
3/4 c sugar, divided
3 T cornstarch
1/4 t salt
1/4 c flour
1 can coconut milk
1 1/2 c half-and-half
2 t vanilla

WHIPPED CREAM:
1 c whipping cream
1 T powdered sugar
1 T nonfat dry milk
1/2 t vanilla

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add the coconut milk & stir.

Combine the half-and-half and 1/2 c of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Pour the filling into the pie shell

Whip the cream with the powdered sugar, dry milk & vanilla until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

Parmesan Crusted Chicken

Adapted from Longhorn Steakhouse
www.plainchicken.com

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness

Marinade:
1/4 c olive oil
1/2 c ranch dressing
3 T Worcestershire sauce
1 t vinegar
1 t lemon juice
1 T minced garlic
1/2 t pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping:
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone or 4 slices

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 T ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

Hawaiian Pineapple Coconut Poke Cake

 

Adapted from
www.melissassouthernstylekitchen.com

 

1 French vanilla or Butter cake mix, plus ingredients to prepare
2 -3.4 oz coconut cream instant pudding mix
1-20 oz can crushed pineapple, drained
4 c half & half
16 oz frozen whipped topping, thawed
1 c sweetened flaked coconut
1/2 c macadamia nuts, toasted and chopped

Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan.  (If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.) 
Bake according to directions.

Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.  Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half.  Whip until the pudding begins to slightly thicken but is still pourable.  Mix 1 cup with the crushed pineapple.  Immediately pour the pudding over the cake and into the holes while the cake is still hot. Spread the pudding with pineapple on top next. Place into the refrigerator and cool until completely set.  Frost with thawed whipped topping.  Sprinkle with 1/2 cup toasted macadamia nuts and 1 cup flaked toasted coconut. Store covered.  Chill well. Yield: 16 pieces

Turkey Lettuce Wraps

Adapted from
www.eatyourselfskinny.com
1¼ lb. fat-free lean ground turkey
1 T olive oil
1 clove garlic, minced
⅛ t ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 T hoisin sauce
2 T lower-sodium soy sauce (green top)
1 T rice vinegar
2 t roasted red chili paste
⅛ t salt
12 Boston lettuce leaves

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

World's Best Lasagna

Adapted from www.cupcakesandkalechips.com

Serves: 12
1 pound sweet Italian sausage
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ c water
2 T sugar
1½ t dried basil leaves
1 t Italian seasoning
2 t salt
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
If using regular lasagna noodles, cook according to package instructions and drain.
In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.
To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

Apple Crisp

Adapted from www.tastesbetterfromscratch.com

For the crumb topping:
1/2 c flour
1/2 c old fashioned oats
1/2 c brown sugar
1/2 t baking powder
1/4 t ground cinnamon
dash of salt
1/3 c unsalted butter, diced into small chunks
For the Apple filling:
3-4 large Granny Smith apples, peeled and sliced thin
3 T butter, melted
2 T flour
1 T lemon juice
3 T milk
1/2 t vanilla extract
1/4 c brown sugar
1/2 t ground cinnamon
dash of salt
Serve with Vanilla Ice Cream and Homemade Caramel Sauce
Instructions

Preheat oven to 375 degrees.
In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream

Killer Marinated Tomatoes

Recipe from www.butteryum.org 

 

6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
3 T fresh parsley, chopped
2 T fresh basil, chopped
1 T sugar
1 1/2 t garlic salt
1 1/2 t seasoned salt
1/2 t ground black pepper
3/4 t dried thyme
3/4 c canola oil
1/2 c red wine vinegar
3 scallions, sliced

Whisk everything but the tomato wedges together in a bowl.
Add the tomatoes and stir to coat.
Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!
Store leftovers in the fridge, but allow them to warm to room temperature before serving.

Avacado Black Bean Corn Salad with Cumin Lime Vinaigrette

Adapted from www.averiecooks.com

Salad:
1 15 oz can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced for garnishing
3/4 c frozen corn (I rinse it straight from the freezer and add it; I don't cook it)

Vinaigrette:
4 T lime juice
3 T honey
3 T olive oil
1 t cumin
1/2 t salt, or to taste
1/2 t black pepper, or to taste

Directions:

Salad - Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Vinaigrette - Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor.

Sausage Egg & Cheese Breakfast Sliders

Recipe from www.thepinningmama.com

 




2 – 12 roll packages of Hawaiian Sweet Rolls
2 – 16 oz Jimmy Dean Sausage, Original flavor
14 large eggs
1- 11 count package Great Value colby jack cheese slices
1/4 c butter
1/4 c syrup

Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Scramble eggs in a bowl, then pour into a second 13×9 well greased baking dish and bake at 350F for 18-22 minutes or until the eggs are set and the sausage is 170F.
Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
Melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.
Serve hot, and enjoy!

Everyday Chocolate Chip Cookies

http://bakerbynature.com/everyday-chocolate-chip-cookies/

2 1/2 c all-purpose flour
1 t baking soda
1/2 t flaky sea salt
15 T salted butter
1 c + 2 T dark brown sugar, packed
1/2 c sugar
2 t vanilla
2 large eggs, at room temperature
1 c milk chocolate chips
1 c dark chocolate chips
1/2 c bittersweet chocolate chips


Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has browned. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You'll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
Once the butter is at room temperature...
Add the sugars and the vanilla to the browned butter and whisk until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly - for only about 30 seconds - until they're just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in all chocolate chips.
Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

Eclair Cake



Recipe from www.the-girl-who-ate-everything.com

Crust:
1 cup water
½ cup butter
1 cup all-purpose flour
4 large eggs
Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:
Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
Bake for 30 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

*You can also make this into 2 pies. Press half the batter in each pie pan & bake for 20-25 min. Follow remaining directions.

Old fashioned Goulash

Recipe from www.myincrediblerecipes.com

1 1/2 lbs ground beef
3 t minced garlic
1 large Yellow onion, diced
2 1/2 c water
1/2 c beef broth
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
2 tsp Adobo Seasoning
3 bay leaves
2 tsp seasoned salt
1/2 tsp black pepper
2 c elbow macaroni, uncooked
1/2 c Shredded cheddar Cheese
1 c Shredded mozzarella Cheese

In a large pan, sauté your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
Add garlic & onions & cook until meat is fully cooked.
Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
Cover once again and allow to simmer for about 30 minutes
Once cooked, remove the bay leaves
Add only the cheddar cheese and mix until combined
Add mozzarella right before serving

Almond Coconut Chex Mix

Adapted from www.tastesbetterfromscratch.com
Yield: Makes 10-12 cups

5 cups Chex cereal (Corn, Rice, Wheat or a mixture)
3 cups cup bran cereal or Crispix
1 1/2 cups whole almonds
1 - 2 cups shredded sweetened coconut flakes, to taste
1 heaping cup pretzel sticks
2 cups honey graham bears
For the syrup coating:
1/2 cup butter
1 1/2 cups light corn syrup
1 1/2 cups granulated sugar
1/8th tsp baking soda


Add all the cereals, almonds, coconut, pretzels and honey grahams to a large mixing bowl.
Add butter to a large saucepan over medium heat. Once melted add corn syrup and sugar and stir well to combine. Bring to a boil, stirring continuously. Reduce heat and cook for 3 minutes, stirring. Remove from heat and stir in baking soda. Slowly pour syrup over the chex mix and use a wooden spoon to gently stir to coat the cereal. Allow to cool for a few minutes before eating. Store extra in an airtight container for 3-4 days

One Pan Healthy Sausage and Veggies

Adapted from www.chelseasmessyapron.com

2 cups red potato, cubed small
2 c. fresh green beans, trimmed & halved
1 large head of broccoli, chopped       
11/2 cups chopped bell peppers

8 oz pkg sliced mushrooms                  
2 small zucchini, coarsely chopped
9 oz pkg smoked sausage or kielbasa, cut in coins      
4 T olive oil
1/4 t red pepper flakes
1t paprika
1/2 t garlic powder
1 T dried oregano
1 T dried parsley
1/4 t salt
1/4 t pepper

Serve with: fresh parsley, quinoa/rice, & lots of freshly grated Parmesan cheese

Preheat the oven to 400 degrees
Line a large sheet pan with foil or parchment paper.
Place the veggies (except mushrooms & zucchini) and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Add mushrooms & zucchini. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
Enjoy with rice or quinoa and fresh parsley if desired.

Chocolate Chip Muffins

Recipe & picture from www.fantasticalsharing.com

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 t baking powder
1/4 t salt
1/2 cup butter, melted and cooled
2 T oil
2 large eggs, lightly beaten
2/3 cup buttermilk
2 t vanilla extract
1 1/4 cups chocolate chips ( I use mini semi-sweet)

Preheat the oven to 400 degrees F. Line 10 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together flour, sugars, baking powder, and salt.
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips. Do not over mix.
Spoon batter into muffins cups, filling a little higher than the rim of pan.. Bake for 5 min, then decrease temp to 375 degrees & bake 15 minutes longer or until a toothpick comes out clean. Remove muffins from the oven and allow to cool slightly on rack before serving.

Amish Friendship Cinnamon Bread

Recipe from: www.redflycreations.com

1/2 c. unsalted butter, softened (I use 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cinnamon/Sugar Topping
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees (325 for glass pan). Cream together butter and sugar. Add the egg and vanilla and mix to combine. Add the buttermilk, flour, baking soda and salt and mix until just combined. Spread half of the batter into a greased 9x5-inch loaf pan. Sprinkle 3/4 of the cinnamon sugar mixture over the top. Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture. No need to swirl it with a knife, but you can if you want. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool. Makes 1 loaf.

The Best Pumpkin Cinnamon Rolls

Ingredients:

Dough
3 1/4 c flour, or as needed
1/4 c sugar
2 tablespoons pumpkin pie spice
2 1/4 teaspoons instant dry yeast
pinch of salt
1/2 cup unsalted butter, melted
1/2 cup buttermilk
1/2 cup pumpkin puree
1 large egg, lightly beaten
Filling
6 tablespoons unsalted butter, very soft
1 to 1 1/4 cups light brown sugar, packed
2+ tablespoons cinnamon (I used 3+)
Cream Cheese Glaze
4 oz cream cheese (lite is okay), softened - let it sit out on the second rise or while rolls bake
2 cups confectioners' sugar
pinch salt, optional and to taste (helps balance the sweetness)
about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency

Directions:

1. Dough - To the bowl of a stand mixer fitted with the dough hook, add 3 1/4 cups flour, sugar, pumpkin pie spice, yeast, salt; set aside.
2. In 2-cup glass measuring cup or microwave-safe bowl, melt the butter. 
3. Add buttermilk and pumpkin to melted butter and warm to temperature, about 45 seconds on high power in the microwave. Until 125 degrees.
4. Add butter-buttermilk-pumpkin mixture to the dry ingredients in mixing bowl.
5. In a small bowl, crack and lightly whisk the egg, and add to mixing bowl.
6. Turn mixer on low speed and allow it to knead dough for about 7 minutes. .
7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it's lightly oiled on both top and bottom.
8. Cover bowl with plastic wrap.
9. While dough rises, line a 9x13-inch aluminum pan with aluminum foil, spray with cooking spray; set aside.
10. Rolling Out the Dough - After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
11. Filling - Using a knife or spatula, evenly spread butter over dough, leaving a 1/2-inch bare margin.
12. Evenly sprinkle the brown sugar and then the cinnamon over the top, and lightly pat it down with your fingertips to help it adhere.
13. Slicing the Dough - Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
14. Using a knife, make small hash marks about 1 to 1 1/2 inches apart (yields 20 to 24 rolls); or make bigger rolls and yield 12 to 16. Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
15. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
16. Arrange the rolls in the prepared pan (I made 5 rows of 4 or 5 rolls across, and not all rows have same number of rolls; crowding is okay). Cover with plastic wrap.
17. Make Straight Through - Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.
18. Or...Make as Overnight Rolls - Don't let rolls rise after they've been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.
19. Baking -For either version, bake at 375F for about 15 to 17 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don't overbake or they won't taste nearly as good. At 15 1/2 minutes my rolls were barely done and on the doughy side but I prefer this because it reminds me of Cinnabons; if you like less doughy rolls, bake longer.
20. Cream Cheese Glaze - In a medium bowl, add cream cheese, confectioners' sugar, optional salt, 3 tablespoons cream, and whisk or beat with a handheld electric mixer until smooth and combined. Add cream as needed until desired consistency is reached.
21. Evenly pour glaze over rolls, lightly spreading with a spatula as necessary.
22. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out. Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Multigrain Bread

Recipe from www.ourbestbites.com

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
*If you’re using salted butter, just decrease the additional salt by just a bit.
Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

Old Fashioned Popcorn balls

2/3 c. popcorn kernels, popped
1/2 c. butter
1 c. sugar
1/2 c. corn syrup
1 t. vanilla

Combine butter, sugar & corn syrup. Bring to a boil & cook 3 1/2 minutes. Add vanilla. Pour over popcorn. Stir well.
With buttered hands, form into balls. Be careful! It will be hot! Makes about 12-15 balls

Golden Graham Smore's Bars



Recipe from: www.pinchofyum.com

8 c. Golden Graham cereal
5 c. mini marshmallows
1 1/2 c. chopped Hershey bars or milk chocolate chips
1/4 c. corn syrup
5 T. butter
1 t. vanilla
1 c. mini marshmallows

Butter 9X13 pan. Place cereal in large bowl. In another large bowl combine 5 c. marshmallows, chocolate, corn syrup & butter. Microwave 30 seconds. Stir, 30 seconds more until completely melted & smooth. Stir in vanilla. Pour over cereal & stir until coated. Stir in additional cup of marshmallows. Press into greased pan with buttered fingers. Cool & cut into bars.

Chocolate chip cookie bars

Recipe from www.lilluna.com

1 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
2 c. flour
1 t. baking pwd.
1 t. salt
1/4 t. baking soda
2 c. chocolate chips

Preheat oven to 350 degrees. Melt butter, let cool. Add sugar, vanilla & eggs -mix well. Add dry ingredients gradually. Add 1 1/2 c. chocolate chips. Stir & pour into greased glass 11X15 pan. Sprinkle w 1/2 c. chocolate chips. Bake for 20-25 min.

Can halve batch & bake in 9X13 pan for same amount of time.

Peanut butter fudge bars

 
Adapted from www.the-girl-who-ate-everything.com
1 pkg yellow cake mix
1/2 c. butter, melted
1 c. creamy peanut butter
2 eggs
2 c. chocolate chips
1 14 oz can sweetened condensed milk
2 T. butter
2 t. vanilla

Preheat oven to 325 degrees. Combine cake mix, melted butter, peanut butter & eggs in large bowl. Press the cake mixture into a 9X13 pan, reserving 1 1/2 c. to crumble on top.
In a small pot, melt chocolate chips, sweetened cond. milk & 2 T. butter. Stir until thick like soft fudge. Remove from heat & stir in vanilla.
Spread chocolate mixture over cake & then crumble the remaining 1 1/2 c. cake mixture on top evenly ( I take a piece & make it kind of flat & place it on top)
Bake for 20-25 minutes. Cool completely before cutting into bars.

Skillet Chocolate Chip cookie

Recipe from www.mapleleavessycamoretrees.com

9 T. butter, softened-divided
1/2 c. sugar
1/2 c. brown sugar
1 egg
2 t. vanilla
1 1/4 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. chocolate chips, divided

Preheat oven to 350 degrees. Butter cast iron skillet with 1 T butter. Add remaining butter & sugars in a bowl. Beat until fluffy. Add the egg & vanilla. Beat until combined. Add the dry ingredients, mix to combine. Add 3/4 c. chocolate chips. Press into skillet. Sprinkle 1/4 c. chocolate chips on the top. Bake for 20-25 min. Cut into wedges & serve with vanilla ice cream!

Cheddar bay biscuits

 

Recipe from: www.damndelicious.net

2 c. flour
1 T. sugar
1 T. baking pwd
2 t. garlic pwd.
1/4 t. salt
1/4 t. cayenne (opt)
1 c. buttermilk
1/2 c. butter, melted
1 1/2 c. shredded cheese

Mix dry ingredients in bowl. Combine buttermilk & melted butter & stir gently into dry ingredients. Stir in cheese. Scoop onto parchment lined baking sheet with large cookie scoop.
Bake at 450 degrees for 10-12 min.
When done baking, brush on the topping.

Topping:
3 T. butter, melted
1/2 T. parsley
1/2 t. garlic pwd

Beef Stroganoff

1 1/2 lbs ground beef

1 onion, diced
2 cloves garlic, minced
1 c. beef broth
2 c. carrots, sliced
2 c. mushrooms, sliced
salt & pepper, to taste
1/2 T. dried parsley
1 c. sour cream
3 T. flour

Cook hamburger & onion until done. Drain & add garlic. Cook for 2 min. Add beef broth, carrots & mushrooms. Cover & cook until tender, about 10 min. Add salt & pepper to taste. Combine flour & sour cream & stir until smooth. Add to hamburger & mix well. Cook on low heat until thick & bubbly. Sprinkle with parsley. Serve over egg noodles.

Avacado Tuna Boats

1 avocado, cut in half & pitted
1 can tuna, draimed
1/4 c. diced pepper
1/4 c. cilantro, chopped
1 T. lime juice
salt & pepper, to taste

Scoop some avocado out to make a bowl & mash it in a bowl, add tuna & remaining ingredients. Fill avocado boats & eat! Yummy!

Breakfast casserole

24 oz hashbrowns
1 1/2 c. shredded cheese
1 1/2 c. shredded Monterey jack cheese
2-3 c. diced ham or cooked breakfast sausage
3/4 c. canned milk
6 eggs, beaten
1/4 t. seasoned salt

Preheat oven to 425 degrees. Grease 9X13 pan. Put potatoes in pan & bake for 25 min. Remove from oven & alternate layers of cheese, ham, cheese, ham. Beat the eggs, milk & seasoned salt together. Pour over ham & cheese. Bake at 350 degrees for 30 min.
*Can also put together & refrigerate overnight & bake in the morning for 40 min. We like to do this for Christmas morning breakfast or Seminary breakfast.

German Pancake

2 T. butter
6 eggs
1 c. milk
1 c. flour
1/2 t. salt

Preheat oven to 400 degrees. While preheating, place 2 T butter in 9X13 pan in oven to melt. Place remaining ingredients in blender until smooth. Pour into hot pan & Bake for 20 min. Serve with buttermilk syrup.

Buttermilk Syrup:
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla

Combine sugar, buttermilk, butter, corn syrup & baking soda in pot on stovetop. Boil 7 min. Stir in vanilla. This is yummy with bananas on the pancake as well. It tastes like dessert!

Sunny Honey Granola

8 c. rolled oats (not quick oats)
2 c. sliced almonds
2 c. sunflower seeds
2 c. shredded, unsweetened coconut
2 c. honey
1 1/4 c. oil

Mix dry ingredients in large bowl. Stir honey, oil together & combine with oat mixture. Spread out on greased baking sheets  & bake at 300⁰ for 30-45 min, stirring every 15 min or so. Let cool & add raisins, if desired. Store in air tight containers or zip bags.
This is so yummy sprinkled on top of yogurt.

crockpot mac n' cheese

2 c. uncooked macaroni noodles
1 can cheddar cheese soup
1 c. milk
1/2 c. sour cream
2 1/2 c. sharp cheese, shredded
4 T. melted butter
1/2 t. salt
1/2 t. dry mustard

Cook pasta 5 min. Drain & add rest of ingredients. Stir until combined. Pour into greased slow cooker. Cook on low for 1 1/2-2 hrs. Stir occasionally.
*I've heard you don't have to cook the pasta at all first, just increase the cook time 30 min or so in the slow cooker.

BBQ Fry sauce

This is a great dip for Sweet potato fries!

1/2 c. BBQ sauce
1/2 c. mayo

Mix well & serve

Stabilized Whipped Cream

1 1/4 c. whipping cream
6 T. pwd. sugar
1 T. nonfat dry milk
1 t. vanilla
Combine all in blender until medium/stiff peaks form.

*I have put this on pies etc & days later it is still firm & yummy!

Overnight Oats

 

Recipe adapted from: www.damndelicious.net

1/2 c. Old fashioned oats
1/2 c. greek yogurt
2/3 c. almond milk
1/2 t. Truvia
1 T. Chia seeds
dash of salt
Layer all in a pint mason jar & stir.
Add 1/3 c. berries (raspberries are my favorite)
Let soak overnight. Enjoy!
I have left this for 3 or 4 days in the fridge & it's still yummy!

Try these other variations:

Strawberries and cream

• 1/2 cup strawberries, chopped
• 1 tablespoon mini chocolate chips

 

Tropical delight

• 2 tablespoons diced kiwi or mandarin oranges
• 2 tablespoons diced pineapple
• 1 tablespoon toasted coconut flakes
  

Blueberry lemon cheesecake

• 1/4 cup blueberries
• 1 teaspoon lemon zest
• 1 teaspoon honey (instead of Truvia)

Pumpkin pie

• 2 tablespoons pumpkin puree
• 2 tablespoons pecans, chopped
• 1 teaspoon maple syrup (instead of Truvia)

PB&J

• 1 tablespoon strawberry jam (instead of Truvia)
• 2 tablespoons peanut butter
• 2 tablespoons peanuts, crushed

Apple pie

• 1/4 cup diced apples
• 1/4 teaspoon ground cinnamon
• 1 teaspoon maple syrup (instead of Truvia)

granola bars

1/2 c. brown sugar
1 c. honey (can use some maple syrup or corn syrup)
1/3 c. coconut oil
1/4 t. sea salt
1 c. peanut butter
2 t. vanilla
4 c. crisp rice cereal (I have used crushed up Chex cereal before)
2 2/3 c. old fashioned oats
2/3 c. ground flax
1/2-1 c. mini chocolate chips

Combine dry ingredients in large bowl. Bring sugar, honey & oil to a boil & boil for 1 min. Add salt, peanut butter & vanilla. Pour over dry ingredients & stir until combined. Once cooled slightly, stir in chocolate chips. Press into 11X15 pan. Cut into bars. Makes 25-30 bars

Canned meat

Chicken, Venison, Beef
Fill qt jars 3/4 full
Add chicken or beef flavor base
Adjust 2 piece lids
Process for 90 min @15 lbs pressure.
Let cool in canner on its own.

Black Bean Brownies

1 1/2 c. black beans (15 oz can, drained)
2 T. cocoa pwd.
1/2 c. quick oats
1/4 t. salt
1/2 t. baking pwd.
1/3 c. maple syrup or honey
1/4 c. coconut oil or butter
2 t. vanilla
1/2 c. chocolate chips+ more for top
Combine all in blender (except chocolate chips) until smooth. Stir in Chips. Pour into greased 8X8 pan. Sprinkle with chocolate chips. Bake 350 degrees for 15-18 min.
There is no egg in this recipe, so really you just need the brownies to set up. These are great warm or cold. You can put these in the fridge to set up a little faster.

Brownie Mix

6 C. sugar
2 C. cocoa powder
3 C. flour
1 1/2 t. salt
1 1/2 t. baking powder

Mix together. Place in air tight container.

To make a 9X13 pan:

Combine:
3 1/3 C. mix
1 C. butter (I use 1/2 C applesauce, 1/2 C butter & you can't tell a difference)
4 eggs
2 t. vanilla
Spread in greased 9X13 pan
Sprinkle with chocolate chips (optional)
Bake at 350 degrees for 27 min

Italian Sausage & Vegetable Soup

1 lb. Italian Sausage (either Hot or Sweet)
1 large onion, diced
8 C. chicken broth
2 small zucchini, chopped
4 C. frozen mixed veggies (beans, carrots, corn & peas)
(I have also used one can of each before)
1 box frozen chopped spinach (or 2 C.aa fresh)
28 oz can diced tomatoes
28 oz can tomato sauce
2 T. Italian Seasoning
Salt & Pepper to taste
Parmesan cheese

Cook sausage & onion. Drain
Add chicken broth, veggies, tomatoes & seasonings. Cook until tender. Serve with a sprinkle of Parmesan cheese

Excellent Broccoli Cheese Soup

INGREDIENTS:
3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes. Serve with Lion House rolls.

Cheeseburger Soup

INGREDIENTS:

1 pound ground beef

1 cup chopped onion

1 cup shredded carrots

3/4 cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken broth

4 cups cubed potatoes (or frozen hash browns)

1/4 cup all-purpose flour

2 cups cubed Cheddar cheese

1 1/2 cups milk

1/2 cup sour cream

DIRECTIONS:

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Great with Lion House Rolls.

Taco Soup

1 lb. hamburger
1 Qt. tomatoes
1 can corn w/liquid or frozen with 1/4 c. water
1 can red beans with juice
1 pkg. taco seasoning or 1/4 c. mix

Cook hamburger in large pot. Add remaining ingredients. Heat 20 minutes. Serve in bowls. Top with grated cheese, sour cream & crushed up tortilla chips. Also good with our Golden Sweet Cornbread

Fruit Salsa & Cinnamon chips

  

2 kiwis, peeled and diced

2 Golden Delicious apples -

peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves,

any flavor

 

10 (10 inch) flour tortillas

butter flavored cooking spray

2 cups cinnamon sugar

 

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

White Trash

  

8 oz. vanilla candy coating
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind

1/2 c. semisweet chocolate chips, melted

Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.

Muddy Buddies

9 c. chex cereal ( any variety)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 t. vanilla
1 1/2-2 c. powdered sugar

Measure cereal into large bowl. Set aside. In microwavable bowl, melt choc. chips, peanut butter, & margarine for 1 minute. Stir. Microwave 30 seconds longer, if needed. Stir until smooth. Stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Pour 1 c. pwd sugar into gallon size zip bag & half of cereal mixture. Shake well until coated with sugar. Repeat with other half of sugar & cereal. Spread on cookie sheet to cool. Store in airtight container. Yield: 10-11c. snack

Sugar & spice pecans

1 egg white

2 T. water
3/4 C. sugar (or splenda)
1 1/2 t. ground cinnamon
1/4 t. salt
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cloves
8 C. pecan halves

Place pecans in large bowl. Set aside. In medium bowl, beat egg white until frothy. Add water & stir. Add remaining spices. Pour over pecans & stir to coat evenly. Spread pecans lightly on greased foil lined cookie sheet. Bake at350 degrees for 25-30 minutes. Cool.

These are a great low carb snack, if you use Splenda. Also, try this with Almonds & cashews. Pecans are my favorite though.

Garlic Mashed Red Potatoes

INGREDIENTS:
2 pounds small red potatoes, quartered
1/2 cup butter
1/2 cup milk
1/4 cup sour cream
1/2 t. garlic powder
salt to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl or mixer.
2. Add butter, milk, sour cream & salt to potatoes. Mash together until smooth and creamy.

Lemon Pepper Green Beans

INGREDIENTS:
1 pound fresh or frozen green beans,
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper

DIRECTIONS:
1. Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2. Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

Brown sugar carrots

1 lb. baby carrots
1-2 T. butter
1-2 T. brown sugar

Steam carrots until tender. Turn off heat & drain water. Add butter & brown sugar to carrots. Place lid on pan & let melt. Stir together to coat & Serve! This in one way my kids WILL eat cooked carrots!

Green Chile Rice

1 can cream of celery or chicken soup

1 c. sour cream

1 can diced green chiles

1 c. shredded cheese

1 1/2 c. uncooked instant rice

In a bowl, combine the soup, sour cream, chiles & cheese. Stir in rice. Transfer to a greased shallow 1 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until rice in tender. Yield: 4-6 servings

*I usually double this because we like leftovers. Great with Fajitas.

Cheddar Twice-Baked Potatoes

These are SO good served with steak or grilled chicken!!

6 large baking potatoes
8 T. butter, divided
1/4 lb bacon, diced
3 green onions, diced
1/2 C. milk
1 egg
1/2 t. salt
1/8 t. white pepper
1 C. cheese, shredded

Scrub & pierce potatoes. Rub each with 1 t. butter. Place on baking sheet. Bake at 375 degrees for 1 hr or until tender.
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. drain. reserving 1 T drippings. In the drippings, saute onion until tender, set aside.
When potatoes are cool enough to handle, cut a thin slice off the top & discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in the milk, egg, salt & pepper. Stir in the cheese, bacon & onion.
Spoon into the potato shells. Place in a 9X13 pan & bake at 375 degrees for 20-25 minutes or until heated through.

Honey Butter

1/2 c. butter, softened
1/3 c. honey

Stir together, store at room temperature

Tartar sauce

1 c. light mayo
1/4 c. dill relish,drained
1T. finely chopped onion
1 T. diced pimento (I never add this, but you can!)
1 t. lemon juice
1 T. parsley

Mix all ingredients together & chill for 2 hours. We have eaten this after 1/2 hr, & it's just fine.

Honey Mustard Dip

We like this with big soft pretzels. Yummy!

3/4 C. mayo
4 1/2 t. honey
1 1/2 t. dijon mustard

Combine ingredients in a small bowl & stir well. Serve with soft pretzels.

Strawberry Spinach Salad

1 bag of fresh baby spinach
1/2 lb. strawberries, sliced
Dressing:
1 lemon, juiced
1 t. poppy seeds
2 T. white wine vinegar
1/3 c. sugar
1 T. oil
1/2 t. lemon zest

Pour spinach in a bowl. Add sliced strawberries. Mix dressing ingredients & pour over salad. Only add dressing when ready to serve, otherwise it will turn soggy. My kids love this salad!

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

*We have always used venison steaks, never Delmonico. It always turns out awesome!

Sirloin Steak with Garlic Butter

Ingredients
1/2 c. butter
2 t. garlic powder
4 cloves garlic, minced
4 lbs beef top sirloin steaks
salt & pepper to taste

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over med-low heat with
garlic powder & minced garlic. Set aside.
Sprinkle both sides of steak with salt & pepper.
Grill steaks 4-5 minutes per side, brushing with garlic butter as it cooks. When done, transfer to plate & brush again with butter. Let rest for 2-3 minutes before serving.

Grilled Marinated Shrimp

Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper

2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers

In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Herb Rub

We love this rub on chicken! I always have some in my fridge & I just rub it on the chicken & grill it. We like it served on a green salad! Yum! Can also use it on steak, veggies & fish! So versatile, don't you think? =)

1/2 C. fresh Cilantro leaves or 1/4 C. dried
1/2 C. fresh Basil leaves or 1/4 C. dried
1/2 C. fresh Parsley leaves or 1/4 C. dried
1/4 C. olive oil
1/4 C. canola oil
2 T. salt
1 T. Paprika
1 1/2 t. black pepper
2 T. garlic powder
2 T. onion powder

If using fresh herbs, combine all in food processor. If using dried, just mix in a plastic container that you can store it in. Store in Refrigerator up to 3 weeks in non-reactive container.
* I didn't notice any difference in using the fresh herbs. I was hoping there would be a big difference especially after spending all that money on the fresh herbs, but there wasn't. Dried is easier to do, cheaper & more convienient.

Bananas Foster

INGREDIENTS:
1/4 cup butter
2/3 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped pecans

DIRECTIONS:
1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, vanilla and cinnamon. When mixture begins to bubble, place bananas and pecans in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

No Bake Peanut Butter Pie

 (makes 2 pies)

I made this a few years ago for our annual ward Labor Day picnic & won 1st prize. Just beware of all the other bakers who will be mad at you for winning. LOL

INGREDIENTS:
1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts or chocolate crumb crust

DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls, small peanut butter cups (chopped) and chocolate sauce, if desired.