Butternut Squash Soup for the Crock Pot
a la Wendybird

1 medium onion, chopped
2 T butter
2 lbs butternut squash, peeled and cubed.
2 c water
4 cubes chicken bouillon
1/2 t marjoram
1/4 t black pepper
1/4 t red or cayenne pepper
1 package cream cheese, softened

Saute onions in butter until soft. mix all ingredients in crock pot, except cream cheese. cover an cook on low until squash is tender. puree in batches and return to pot. add cubed cream cheese. cover and cook 30 minutes more, then whisk in cream.

note: wendy usually doubles this, but doesn't double the cream cheese, maybe only 1 1/2 bricks. and you have to use the FULL FAT cheese since the lowfat will curdle and not blend well.

7 Layer Bars
a la Moriah

1 1/2-2 c graham cracker crumbs
1 c (2 sticks) unsalted butter, melted
2 c semi-sweet chocolate chips (1 package)
2 c butterscotch chips (1 package)
1 c chopped walnuts
1 (14oz) can sweetened condensed milk
1 1/3 c shredded coconut

Preheat oven to 350.
In small bowl, combine melted butter and graham crackers. Press into 9x13 pan firmly. (alternate option, pour melted butter directly in to pan and sprinkle crackers evenly).
Layer chocolate chips, butterscotch chips and nuts over crumb crust. Sprinkle coconut over top. Pour condensed milk over coconut.
Bake until edges are brown, 30-45 minutes. Let cool. Cut into bars and store in airtight container.

Neiman Marcus Cookies
a la Carlie

2 c butter (that's cups, not cubes)
2 c sugar
2 c brown sugar
4 eggs
2 t vanilla
4 c flour
5 c oatmeal
1 t salt
2 t soda
2 t baking powder
24 oz chocolate chips
8 oz Hershey bar, grated
3 c chopped nuts

Measure oatmeal and blend in blender to a fine powder. Set aside. Cream butter and sugars. Add in eggs and vanilla. Mix together with flour oatmeal, salt, baking powder and soda. Fold in chocolate chips, Hershey bar and nuts. Bake 8-10 minutes at 375.

This recipe is doubled and makes a million cookies. I usually make the whole batter and freeze half or so. Best cookies ever.

Black Forest Brownie Pecan Pie
a la togetherness.com

1 c Karo light or dark corn syrup
1/2 c sugar
1/8 t salt
4 oz semi-sweet baking chocolate, broken into pieces
3 T butter or margarine
4 eggs, slightly beaten
1 t vanilla
1 c coarsely chopped pecans
1 graham cracker crust
1 can (21 oz) Cherry pie filling
whipped cream, optional

Combine corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan. Pour mixture into crust.
Bake 350 for about 50 minutes, until center of pie is slightly puffed. Cool at least 1 hour. Top each slice with 1/4 c cherry pie filling and whipped cream.

Ribs
a la Jasmine

Boil your ribs in beefstock or chickenstock, adding onions, garlic, whatever you want for 45 minutes. Take out of liquid and cool.
Smother both sides with BBQ sauce (I prefer Sweet Baby Ray's). Salt and pepper to taste. Cover and place in fridge for at least 12 hours.
Re-smother each side again, and bake at 200 degree for 3 hours. For more crisp ribs, take the foil off and cook under broiler for 10 minutes, or throw on the grill.

Note: I have had these particular ribs, and they are amazing. You just can't stop eating.

Apple Crisp
a la Aunt Pam

6-8 apples, peeled and sliced
1 cube butter
1 1/2 t cinnamon
3/4 c oats
3/4 c flour
1/2 t nutmeg
1 1/2 c brown sugar

Mix dry ingredients and cut in softened butter. Place apples in bottom of 9x13 pan and pour mixture over the top. Bake at 375 for 30 minutes or until bubbly. Delish with ice cream or whipped cream.

Pumpkin Pancakes
a la Carlie

2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1 t cinnamon
1/4 t ginger
1/4 t nutmeg
2 c buttermilk
2 eggs
1/4 c shortening
1/4 c water
1 c pumpkin
powdered sugar, topping

Mix flour, baking soda, powder, salt and spices in a large bowl.
Beat eggs in separate bowl. Mis in shortening, water, buttermilk and pumpkin. Add to dry mixture. and blend well. Heat griddle or frying pan to 375. Cook until golden brown. Top with a sprinkle of powdered sugar.
Note: I made this recipe when I taught school, and the kids loved it! I find every time I made this, I wanted it with more spices. I double the spices, at least.

Sugar Cookies
a la Rachel Vega

1 c sugar
3 cubes butter
1 egg
2 t vanilla
4 c flour
1 t baking powder

Cream butter and sugar. Add egg and vanilla and mix well. Mix flour and baking powder together, then add to creamy mixture. Chill for 2 hours. Roll out to 1/4 in thick and cut into shapes. Bake at 400 for 8-10 minutes- just until cooked, don't let them get browned.

Note: The trick to good sugar cookies is taking them out at the right time. You want them cooked, but cook them just too long and they get all crispy when they cool. If you take these out right when they are done, they will have a slight crisp to them, but still be soft and chewy.

Blender Pancakes
a la Rachel Vega

1 c milk
1 c uncooked whole wheat
2 eggs
2 T oil
2 t baking powder
1 T honey
1 T brown sugar
1/2 t salt
1 1/2 t cinnamon
1 t vanilla

Blend milk and whole wheat in blender on highest speed for 4-5 minutes until batter is smooth and wheat is ground. Add the rest of ingredients on low speed until mixed. Cook on hot, lightly oiled skillet.
Note: I have halved this recipe and added a thinly sliced granny apple and 2 T plain yogurt.

Liz's Cinnamon Syrup
Melt 4 T butter in pan.
Add 1 c sugar
1 c brown sugar
4 T flour
2 t cinnamon
2 c water
Boil until syrup consistency, remove from heat and add 2 t vanilla.

THE Chocolate Cake
a la Rachel Vega

1 c butter
3 c brown sugar, packed
4 eggs
2 t vanilla
3/4 c Hershey's Special Dark Baking Cocoa
1 T baking soda
1/2 t salt
3 c flour
1 1/3 c sour cream
1 1/3 c boiling water

Cream butter, sugar and eggs until light and smooth. Whip in vanilla. Sift dry ingredients. Add to creamy mixture, alternating with sour cream. Mix until smooth. Slowly add boiling water.
Pour into greased pan and bake 350 for 35-40 minutes, or cupcakes for 20 minutes.

Banana Cream Pie
a la Rachel Vega

8 oz container whipped cream (or make your own, see below)
2 (3.5 oz) packages instant vanilla pudding
2 c cold milk
1/2 t cinnamon
1-3 bananas, sliced
oreo pie crust (or make your own! see below)

Combine pudding, milk and cinnamon in bowl and whisk for 1 minute. Fold in whip cream until combined. Place bananas along bottom and sides of crust. Pour and smooth the pudding on top. Chill for several hours.
Note: the recipe called for 1 banana, but I thought it needed more.

Oreo Crust
In a food processor, crush 22 oreos, cream and all, until it's fine crumbs. Add 3 T melted butter and pulse until combined. Dump into pie pan and press into bottom and sides. Bake at 350 for 10 minutes and cool. I stuck mine in the freezer and it was cool by the time I was done with the filling.

Whipped Cream
Whip up 1 pint container of heavy whipping cream with a little powdered sugar until stiff peaks form.

Pumpkin Muffins
a la Rachel Vega

15 oz pumpkin, or 2 c fresh pumpkin
4 eggs
1/2 c vegetable oil
1/2 c applesauce
2 c sugar
3 1/2 c flour
2 t baking soda
1 1/2 t salt
1 t cinnamon
splash vanilla
1/4 t nutmeg
1/2 t cloves
1/2 t ginger

Mix pumpkin, eggs, oil, applesauce and sugar until well blended. Add dry ingredients until just blended.
Fill cupcake cups 3/4 full, or bread pan. Top with shelled pumpkin seeds. Bake at 350 for 25 minutes, or about an hour for bread, or until toothpick comes out clean. Makes 2 doz muffins, or 2 loaves of bread.
Note: They freeze really well! I throw one in the microwave for 30 seconds for breakfast or a snack.

Spaghetti Squash
a la Leeann

1 spaghetti squash, cut lengthwise and seeded
2 T vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c chopped tomatoes
3/4 c crumbled feta cheese
3 T sliced black olives
2 T chopped fresh basil

Preheat oven to 350 and lightly grease a baking sheet. Place squash cut sides down on the prepared pan and cook for 20 minutes, or until a knife can be inserted with only little resistance. Remove squash from oven, and allow to cool to be easier to work with.
Meanwhile, heat oil in skillet over medium heat. Saute the onion until tender. Add garlic and saute for another 2-3 minutes. Stir in tomatoes until warm.
Use a large spoon to scoop the stringy squash and place in a medium bowl. Toss with sauteed vegetables, feta, black olives and basil.

Grandma Sampson's Rolls
a la Mom Thompson

1/2 c shortening
1/2 c sugar
3 eggs
2 packages yeast
1/4 c warm water
dash sugar
2 c warm water
2 t salt
6 c flour

Cream shortening, sugar and eggs. Dissolve yeast in 1/4 c warm water and sprinkle with sugar. Add to creamed mixture with 2 cups very warm, but not hot, water and salt. Add approximately 6 cups flour and mix. Chill in covered bowl for 3 hours. Put out on floured board and pat or roll out flat. Let relax a few minutes. Cut in round circles. Dip in melted butter, fold over and place in baking pan or cookie sheet. Let rise to double in bulk. Bake approximately 10-12 minutes at 425 degrees.
Note from Mom: I find I like to let the dough sit a little bit after removing from the refrigerator while still in the bowl. Maybe a half an hour or so. The dough is more workable when it warms up a bit, and it will rise better too. I usually melt a whole cube of butter to dip the rolls in. You can place the butter in the pan and dip as you go. Be sure to watch the time closely when baking as the oven is so hot that it is easy to burn these rolls!

Class Buttercream Icing- Stiff Consistency
a la Wilton

1 c solid white vegetable shortening
1 t Wilton flavor
7-8 t milk or water
1 lb pure cane confectioner's sugar (must be pure cane)
1 T meringue powder
pinch of salt, optional

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Makes 2 1/2 cups.

Options:
* In case of egg allergies, meringue powder can be eliminated.
*Chocolate Buttercream: Add 3/4 c cocoa or three 1 oz unsweetened chocolate squares, melted, and an additional 1-2 T water to recipe.
* Medium Consistency (stars, borders) using stiff consistency, add 1 t water for each 1 cups of stiff icing (2 1/2 t water for full recipe). Mix until well blended.
* Thin Consistency (writing and printing, leaves, icing a cake). using stiff consistency, add 2 t water for each cup of stiff consistency icing (5 t water for full recipe). Mix until well blended.
** add 1/2 t piping gel per cup of thin consistency icing for writing and printing. It will stretch your icing and make writing easier.

Hummingbird Cake
a la Moriah (The Girl Who Chased the Moon recipes)

3 c all purpose flour
2 c granulated sugar
1/2 t salt
2 t baking powder
1 t ground cinnamon
3 eggs, beaten
1 1/4 c vegetable oil
1 1/2 t vanilla extract
1 can (8oz) crushed pineapple, well drained
1 c chopped pecans
2 c chopped, firm bananas

Sift flour, sugar, salt, baking soda and cinnamon together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and pecans. Stir in bananas last. Spoon the batter into3 greased and floured 9-in round cake pans.
Bake for 25-30 minutes in 350 degree oven, or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting with cream cheese frosting.

Cream Cheese Frosting
1 pound cream cheese, softened
4 c sifted confectioner's sugar
1 c unsalted butter
1 t vanilla extract
in a standing mixer, mix the cream cheese, sugar and butter on low speed until ingredients combine. Increase the speed to high, and mix until light and fluffy. Reduce the speed to low. Add the vanilla, then raise the speed back up to high and mix.

Spinach Artichoke Dip
a la Janelle

1 box frozen chopped spinach (I made the mistake once of not getting the chopped kind and it was BAD!)
1 box cream cheese, 8 oz I think, cubed
1 can green chilies, don't drain
1 can artichoke hearts, drained and chopped
1/4 c mayo
1/4 c parmesan cheese
1/2 c grated mozzarella cheese, or more based on your cheesiness
1-2 cloves garlic, pressed
dash cayan pepper
dash salt and pepper
shake of dried basil leaves

Turn on oven to 350. Get a good size pan on the stove and first put in the spinach to loosen it up and get it thawing.... medium heat. I throw in the cream cheese too to get that melting process going too. After 5 minutes of stirring it around periodically, I throw the rest of the stuff in. Stir it around a bit to combine ingredients. Put the mixture in a serving dish that can go in the oven, 9x9, 9x13 or an oval glass one... whatever.
You can top with some mozzarella if you want. Bake about 20 minutes, or until bubbling. I'm sure you can do the whole thing in a crock pot too...??
Serve with artisan bread, thinly sliced, fancy crackers, tortilla chips, or celery sticks perhaps.

Summer Corn Chowder
a la Carlie

6 ears fresh corn
salt and freshly ground black pepper to taste
4 slices thick cut bacon, chopped in 1/4in pieces
1 onion, chopped
4 c low-fat milk
1 T cornstarch
1/4 c sliced fresh scallions (green part only)


Shuck the corn and scrape the kernals off (stand upright in bowl and slide down each side) and set aside. Put the cobs, 1 cup water and sprinkle of salt and pepper in a 4 quart pan with tight fitting lid over medium high heat. Bring to a boil, the turn to low and cook for 20 minutes.
Meanwhile, cook bacon until it starts to brown, 4-6 minutes. Add the onion and cook until tender, about another 5 minutes.
Remove cobs from stock and toss out. Add milk, corn kernals, bacon and onion to the soup. Bring to a boil, then lower to slow bubbles. Cook, uncovered, stirring frequently until the corn is tender, about 10 minutes.
Whisk cornstarch in small bowl with 2 T water until smooth. Add to soup, stir until the soup thickens, about 1 minute. Taste and adjust seasoning, garnish with scallions.

Substitutions:
Shore Style- ADd 1 cup scallops or small peeled shrimp, or combo of the 2 to the simmering soup, about 5 minutes after adding the corn.
Mexican Style- Along with corn kernals, add 1 large chopped tomato, some chopped jalepeno or a few danshes of Tabasco sauce. Garnish eat serving with grated cheese and chopped cilantro instead of scallions.

Grandma Bertoglio's Italian Soup
a la Carlie

1 1/2 lbs sweet Italian sausage
2 cloves garlic, minced
1 large onion, chopped
1 large can Italian tomatoes (progresso)
3 cans beef broth or bouillon cubes in water
1 1/2 c dry red wine or water
1/2 t basil leaves, crumbled
3 T chopped parsley
1 medium bell pepper, chopped
3 stalks celery, chopped
sliced mushrooms
3 c uncooked bowtie pasta
Cook sausage (take out of casing); break up. Add garlic and onion. Cook until tender. Add tomatoes, cut up. Add broth, wine and basil. Simmer 1 hour. Add pepper, celery, parsley and noodles. Cook until tender. Serves 6-8.
Try it with a bread bowl! this soup is so hearty and delicious.

chef's note: i have started cooking the pasta in a separate step and adding it, cooked, to the soup. uncooked, it seems to soak up too much of the liquid and make it more casserole-like.

Chicken Ranch Pizza
a la Jasmine

2 1/2 c all purpose flour (I sub 1 c whole wheat flour with 1 1/2 c white flour)
1 pkg (2 1/4 t) yeast
1/4 t salt
1 c warm water
1 T olive oil
cornmeal for sprinkling
cooked chicken ( I keep it simple with pepper and garlic salt)
1 large tomato
ranch dressing (I use light)
avocado or baby spinach (optional, but don't cook the avocado. put it on afterwards)
mozzarella cheese

In large bowl, mix some sugar in the warm water. Add the yeast. Wait 10 minutes or until it gets all foamy.
Add flour, salt and olive oil. Knead 6-8 minutes, or until you have a moderately stiff dough that is smooth and elastic. ( you may need to add more flour)
Cover and let rest for 30 minutes.
Sprinkle cookie sheet with cornmeal. Stretch and press out dough on cookie sheet. Spread ranch to the edges, then chicken and tomato, and top with cheese. Sometimes I use Parmesan cheese as well.
Bake at 425 for 20-30 minutes, or until crust is done. SO GOOD!

Peach Cobbler
a la Amy Ames

6T butter
3/4 c flour
2 c sugar, divided
2 t baking powder
1/8 t salt
3/4 c milk
4-5 cups sliced fresh or frozen peaches

Preheat oen to 350.
Melt butter in 9x13 pan. In mixing bowl, combine flour, 1 cup sugar, baking powder, salt and milk. Pour on top of melted butter, but no do stir together. Combine peaches with 1 cup sugar and gently pour in pan, also not stirring it together.
Bake for about 30 minutes, or until lightly browned. Crust will rise to the top while baking.
Serve with ice-cream, if desired. Enjoy!

Lime Cake
a la Wendy

white cake mix
about 3-4 limes
coconut milk (look for the real kind in the can, not the artificially flavored one)
eggs/water per box instruction

Prepare cake according to package directions, with the following substitutes:
put in coconut milk instead of oil
zest and juice 2 limes. sub juice for part of the water added (i.e. my recipe asked for 1 cup of water, so i squeezed the juice into the 1 cup measurer, then filled the rest with water)
Bake according to package directions.

Frost with buttercream frosting, with substituted coconut milk for regular milk, and add more lime juice and zest. and perhaps green food coloring.

Cheese Ball
a la Mom
12 oz cream cheese, softened
1 small jar Kraft Old English cheese
3/4 t Worcestershire sauce
1/4 t garlic salt
chopped walnuts or almonds
Mix thoroughly. Roll into a ball, then roll ball in the chopped nuts to cover. Chill in fridge for 3 hours.
Prior to serving, top with marashino cherry.
Makes either 2 small or 1 large party size.

Thin Mints

34 Ritz crackers
14 oz bag Wilton's Chocolate Mint Melts
Sprinkles, optional
Melt chocolate in a pie pan or other shallow wide dish. Dip the crackers in chocolate, coating both sides well.
Place on wax papered cookie sheet.
Sprinkle with colored sugar or nonperils,if you like.
They set up in 20 minutes. Store in air-tight container. Can be frozen for up to 2 weeks.

Oreo "Truffles"

1 package Oreo cookies (I prefer mint, but any flavor is fine)
1 package Semi-Sweet chocolate chips
1 8 oz package cream cheese
Blend oreo and cream cheese in food processor until smooth. While still soft, roll into bite size balls. Place in fridge to set up (2 hours, or 30 minutes in freezer)
Once they are set, melt chocolate chips in microwave. Dip balls in melted chocolate, using toothpicks allows them to be covered completely in chocolate. Place them on waxed paper and refridgerate again to allow chocolat to set-up.
Store leftovers in the fridge, if there are any.

Pico de Gallo

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro
2 cloves garlic, minced
1/2 t lime juice
1 t salt
1/2 t pepper
Combine all ingredients in a medium bowl. Refridgerate until chilled.

Tomatillo Salad Dressing
Cafe Rio
1 c buttermilk
1 c mayo
1 pkg dry buttermilk ranch dressing mix
2 tomatillos, husked
2 jalepenos
1/2 bunch cilantro
Juice from 1/2 fresh lime
1 clove garlic

Puree all ingredients in blender for 30 seconds. Refridgerate until well chilled.

Cafe Rio Pork

1 large pork roast
1 bottle honey BBQ sauce
1 T honey
1 liter coca cola

Crock pot on low all night. In the morning, take the pot roast out, leaving the juice. Shred the roast. Place shredded meat back into crockpot and leave on low temp until serving.

Cafe Rio Chicken

5 lbs. chicken breast, skinless
1 small bottle Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Crockpot for 5-7 hours

Lime Rice
a la Cafe Rio
In sauce pan, saute:
2 T butter
1 yellow onion
4 clove garlic, minced

In a large pot, bring to a boil the following:
6 2/3 c water
8T chicken bullion
1/2 bunch cilantro, chopped
2 t cumin
2 small cans diced green chilis
1 T lime juice
1/2 t salt
Add browned onion and garlic to boiling water. Add 3 cups long grained white rice. Reduce heat, cover and simmer for 30 minutes.

Corn Chowder
a la Mimi's

1/4 c butter
6 T chopped onions
3/4 c chopped celery
2 1/2 c hot water
2 c cubed potatoes (1/2 in pieces)
3 c frozen corn kernels, thawed
2 T sugar
2 t salt
1 dash white pepper
3 T flour
1 quart half and half
Melt butter in large saucepan. Add celery and onion and saute for 5 minutes, just until soft.
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency, usually about 15 minutes.
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk. If too thin, simmer for 5-10 minutes more.

Hawaiian Wedding Cake
a la mom
2 c flour
1 1/3 cup sugar
2 t soda
2 eggs, lightly beaten
1 can (20 0z) crushed pineapple with juice
1 c shredded coconut
1 c chopped pecans or walnuts

Mix together and bake 325 for 30-40 minutes.

Frosting:
4 oz cream cheese
1/4 c butter
2 c powdered sugar
vanilla
Beat until smooth.

Carrot Cake
a la Mom
4 eggs
2 c sugar
1 c oil
4 c grated carrots
2 c flour
2 t soda
2 t cinnamon
1/2 t allspice
1/2 t salt
Mix and bake in greased and floured 9x13 pan at 350 for 1 hour.

Frosting:
4 oz cream cheese
1/4 c butter
2 c powdered sugar
vanilla
Beat until smooth

Cranberry Salsa
a la Lori Robinson
3 c fresh cranberries
2 jalepenos
green onions
cilantro
1/2 c sugar
2 T lemon juice
dash of garlic powder
Put first 4 ingredients in food processor and chop. Then add other ingredients. Mix together.
Serve with cream cheese and crackers.

Pumpkin Chocolate Chip Cookies

1 c butter
2 c brown sugar
1/2 c sugar
4 eggs
2 c pumpkin
2 t vanilla
1/2 t ginger
4 c flour
4 t cinnamon
1 t salt
2 t baking soda
1 t cloves
1 t nutmeg
12 oz chocolate chips
Cream first 6 ingredients. Add dry then fold in chips.
Bake at 350 for about 10 minutes.

Pumpkin Cream Cheese Cake Roll

3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
chopped buts (optional)
Beat eggs on high for 5 minutes.
Gradually add sugar, then stir in lemon juice and pumkin.
Sift together remaining dry ingredients, and fold into pumpkin mixture.
Grease and flour 15x10 jelly roll pan
Pour in batter, sprinkle with nuts, if desired.
Bake 375 for 15 minutes.
Turn out on dishtowel, preferably not fuzzy, sprinkled with powdered sugar.
Roll it out and let cool.
Filling:
1 powdered sugar
6 oz cream cheese
4 T sugar
1/2 t vanilla
Mix together. When cool, unroll and spread with filling and reroll.

Macaroni Grill- Pasta Milano
a la Mom

Alfredo Sauce:
1/4 c butter
1 c heavy cream
1 clove garlic
1 1/2 c grated fresh parmesan cheese
1/4 c chopped fresh parsley
Melt butter in medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.

Pasta Milano:
1 t olive oil
1 t fresh garlic
1 c fresh sliced mushrooms
1 T sun dried tomatoes
1 t fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken
1 c alfredo sauce (from above)
4 oz cooked bow tie pasta (about 2 cups cooked)
1 T grated fresh parmesan cheese
Cook pasta in water. While pasta is cooking, heat a 10 inch saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, chicken stock, chicken and garlic. Add alfredo sauce, bow tie pasta and toss. Put in large pasta bowl and garnish with parsley, parmesan cheese, fresh tomatoes and fresh basil.

Breadsticks
a la Julie Brown

1. Dissolve 1 T yeast, 2 T sugar in 1 1/2 cups warm water. Whisk and let stand 5 minutes
2. Add 3 cups flour and 1/2 t salt
3. Mix and knead for 5-6 minutes. It is really soft and sticky!
4. Let rest for 10 minutes. (you can skip this step if in a hurry, it's just more dense)
5. Melt 1/2 cube of butter and pour onto 1/2 of a cookie sheet.
6. Using butter from the pan, dip your hands in it so the stick, sticky dough doesn't stick to your hands. Break bread into golf ball sized pieces and form into sticks. They don't stay wonderful well because the dough is so soft.
7. Lay them out in the pan, 4 columns in 2 rows. You can squish them together, btu keep them on the half sheet or they will spread out too much and not be fat enough.
8. Sprinkle with garlic salt and parmesan cheese.
9. Let rise for 15-20 minutes.
10. Bake at 350 degrees for about 20 minutes, until they are as brown as you would like them to be.

Creamy Crock Pot Chicken
a la Wendy Kempton

4 frozen chicken breasts
1/2 onion, chopped
1 package ranch dressing mix, or Italian
1 can cream of chicken soup, or any cream soup flavor
1 package cream cheese, cubed

All chicken, onion, ranch mix and cream soup to crock pot. Cook 5-6 hours on low, or 3 hours on high. In the last 20 minutes, add cream cheese chunks to the top until melted. Stir up all together. (I cut the chicken pieces in to bite size chunks) Serve over rice or pasta, or as is.

Candied Walnuts
a la Janae

1 pound walnut halves
1 c white sugar
2 t cinnamon
1/4 t salt
6 T milk
1 t vanilla

Preheat oven to 350. Spread nuts in a single layer over baking sheet. Roast for approximately 8-10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fill the kitchen.
Stir together sugar, cinnamon, salt and milk in medium saucepan. Cook over medium high heat for about 8 minutes, or until mixture reaches soft ball stage of 263 degrees. Remove from heat and stir in vanilla immediately.
Add walnuts to sugar syrup and stir to coat well. Spoon onto wax paper and immediately separate with fork. Cool and store in airtight container.

Peanut Butter Bars
a la Carol

1/2 c corn syrup
1/2 c sugar
bring to boil
Stir in 3/4 c peanut butter and dash of salt

Put 3 cups cereal (Wheaties, really anything you want) in a square pan.
Pour sweet peanut butter mix on top.

Melt 1 c chocolate chips, 1/2 c butterscotch chips.
Pour over top and chill.

Can you feel a little bit good about these since they have cereal and peanut butter? I think so. And they don't require an oven. Plus.

Easy Lasagna
a la Janelle

1 lb ground beef
32 oz jar of spaghetti sauce
3/4 c water
2 c cottage cheese
1/4 c parmesan cheese
3 c shredded mozzarella cheese
uncooked lasagna noodles
Brown ground beef and drain off fat. ( I add in some spices-garlic, onions, pepper) Add sauce and water to meat and set aside.
In a separate bowl, combine your cheese. In a 9x13 pan, layer sauce mixture, noodles, then cheese mixture, ending with the sauce layer. Throw some cheese on top. Bake, covered tightly with tin foil, at 375 for one hour.
Note: I make this sometimes in the morning, put the tin foil and a lid on it and throw it in the fridge. I will pull it out to bake it so it's right in time for dinner. Probably add an extra 10 minutes or so if it's refrigerated.

Oriental Slaw
a la Carlie

1 head cabbage
1/2 head red cabbage
1 carrot
1/4 c red wine vinegar
2 T soy sauce
2/3 c oil
1 pkg uncooked Ramen, crushed
Shred cabbages and carrot in large bowl. Add Ramen noodles. Mix vinegar, soy sauce, oil and seasoning packet from the Ramen for a dressing. Let dressing stand for 1 hour. Pour over salad just before serving.
*Note: this makes a lot of salad, but it doesn't keep that well. The noodles get soggy pretty quickly, so i don't add them at all until I am about to serve it.

Chocolate Cream Dessert
a la Savana

3/4 c butter
1 package chocolate cake
1 egg, slightly beaten
1 8 oz package cream cheese
1 c powdered sugar
4 c cool whip, divided
3 c cold milk
2 small packages instant chocolate pudding

Heat oven to 350. In bowl, cut butter in to cake mix until crumbly. Add egg and mix well. Press into greased 9x13 pan. Bake for 15-18 minutes. Let cool completely.
In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup Cool Whip. Spread over cake crust and refrigerate.
In bowl, whisk milk and pudding mix for 2 minutes, let stand until slightly thick. Spread over cream cheese layer. Top with remaining cool whip. Refrigerate 2 hours before cutting.

Chef's Note: This looks great in a glass pan where you can see the layers. I like to clean up the sides of the pan after each layer so it looks nice.

Green Salsa Verde
a la Tina

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
splash white vinegar
water
1 t cumin
1/2 bunch cilantro, chopped
juice from 2 limes
salt
Put the tomatillos, jalapenos and onion in large pan with vinegar and water to cover. Bring to boil, reduce heat and poach until tomatoes are soft, about 10 minutes. Drain. Put vegetables in blender, add the cumin and puree. Add cilantro, lime juice and salt and pulse.
This is a great one to make now since tomatillos are wicked on sale now! It's very delicious.

Dill Roasted Potatoes
a la Jasmine

2 lbs. red potatoes
1/4 c melted butter
1 t salt
1 t garlic powder
1/2 t dill weed
Cube potatoes (about 1 inch cubes) and put in large baking dish. Combine rest of ingredients and toss with potatoes. Cover and bake at 350 for over an hour. If you want the potatoes crispy and brown on top, uncover for the last 10 minutes or so. These are really healthy, easy and delicious!

Puppy Chow
a la Carlie

9 c Chex or Crispix cereal
1 c chocolate chips
1/2 c peanut butter
1/4 c butter
1 t vanilla
1 1/2 c powdered sugar

Melt chocolate chips, peanut butter and butter in a saucepan over low heat. Add vanilla. Add to cereal and coat well. Pour into paper bag with sugar and toss around until well coated. Eat until you feel sick, but keep eating it anyway.

Note: this is my favorite treat ever. Or at least in the top 3.

7 Layer Dip
a la Aunt Diana

In a 9x 13 pan, or 10 inch pie pan:
1st layer: 1 10 ounce can of refried beans
2nd layer: 1 cup sour cream mixed with 1/2 c mayo and package of taco seasoning
3rd layer: 1 to 2 avocados, mashed and mixed with 1/2 t salt and 1 t lemon juice
4th layer: 1/2 c shredded cheddar cheese
5th, 6th and 7th layers: chopped tomatoes, chopped olives and chopped green onions.
Chill.

Breakfast Casserole
a la Aunt Diana

12 eggs
4 c milk
2 t salt
2 t dry mustard
8 slices day old bread, cubed
2 lbs. ham, sausage or bacon, cooked, drained and crumbled
2 c grated cheese
Mix together and pour into greased glass pan. Let set overnight. Bake at 350 for 45-60 minutes. Good with hot sauce.

Note: This is a great family favorite, especially on holidays that begin early. I find it usually does take the full hour to cook. You can tell it's done when the eggs are runny anymore.
I think this is the same type of casserole that my old roomate calls Saran Wrap Casserole since, as you may guess, one Christmas the Saran Wrap didn't make it off the pan before being in the oven.

Zucchini Bread
a la Carlie (a la Mom)

3 eggs
1 c cooking oil
2 1/2 c sugar
1 T vanilla
1 t salt
1 t soda
1/4 t baking powder
3 c flour
1 t cinnamon
2 c grated unpeeled zucchini
1 c nuts
Combine eggs. sugar, oil and vanilla and beat thoroughly. Add sifted dry ingredients and blend well. Fold in zucchini and nuts. Bake in 2 loaf pans at 325 for 60-70 minutes or until toothpick comes out clean.

Lemon icing:
1 t melted butter
1 t milk
1 t lemon juice
1 c powdered sugar
Blend and drizzle over bread. Pour over warm bread for a glaze, cooled bread for a bit thicker.

Note: I never ever put nuts in this bread. All that space taken up by a nut could have simply been more delicious bread.

Creamed Chard and Spring Onions
a la Tina

1 1 pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends cut off, white and some green sliced into thin coins
3 T butter
3 T flour
1 1/4 c milk
salt and pepper
Wash your chard, but no need to dry it. Just put it in a pot over high heat. Cook, covered, with just the water clinging to the leaves, stirring occasionally, until wilted, about 6 minutes.
Pres or squeeze out excess liquid in many ways- use a cheesecloth, strainer with spatula to press out water, or wait until it is cool enough to squeeze with your hand.
Wipe out the large pot so you can use it again. Heat milk in small saucepan, stirring until warm. Keep warm. Meanwhile, cook onion, garlic and butter in large pot over moderately low heat, stirring occasionally, until softened, about 6 minutes.Whisk in flour and cook roux, whisking, about 3 minutes. Add warm milk in a slow stream, whisking constantly to avoid lumps, and simmer, whisking, until thickened, 3-4 minutes. Stir in chard, and salt and pepper to taste, and cook until heated through.
Note: You can swap cream or half and half for any portion of milk. You can also add a few tablespoons of Parmesan cheese.
To make with pasta: Use 1 3/4 c milk instead of 1 1/2. Stir in 1/4 c finely shredded parm cheese and save some for topping. It should be enough for 1/2 pound of pasta.

Salsa
a la Amy via Carol

1 can tomatoes with chilis (or regular canned tomatoes and add can of chilis- whatever you've got!)
1 1/2 T sugar
1 T olive oil
1/2 T garlic
1/2 T vinegar
1 T Tapito (in the Mexican food section, reddish orange bottle)
3 green onions
1/2 bunch of cilantro
Put in a blender and enjoy!

Picante Chicken
a la Janelle

4 boneless skinless chicken breasts
16 oz jar of salsa
3 T brown sugar
1 T mustard
Place chicken in shallow baking dish. In a small bowl, combine salsa, brown sugar and mustard. Pour over chicken. Bake uncovered at 400 for 30-35 minutes or until chicken juices run clear.
Yields: 4 serving. Serve over rice.
You could do this in the crock pot, I bet.

Sour Cream Lemon Pie
a la Carol

1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!

Peanut Butter Oatmeal Cookie Rounds
a la Carol

3/4 c butter, softened
1/2 c peanut butter
1 c granulated sugar
1/2 c brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c flour
2 c rolled oats
1 c semisweet chocolate pieces
Bake 375 for 10 minutes or until edges are lightly browned

Honey Lime Chicken Enchiladas
a la Brittney

6 T honey
5 T lime (1 lime)
1 T chili powder
1/2 t garlic powder
1 lb chicken cooked and shredded (I use 2-3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack and colby cheese, shredded and mixed
1 1/2 16oz cans ofgreen enchilada sauce
1 1/4 c heavy cream
Mix together the first 4 ingredients and toss with shredded chicken. Let marinate for at least half an hour ( I usually put it in a ziplock bag the night before and let it sit in the fridge overnight). Pour about 1/2 c of the enchilada sauce with 1/4 c heavy cream on the bottom of an 9x13 pan. Fill tortillas with chicken and shredded cheese with about 1 Tablespoon of the mixed enchilada sauce and cream. Fill pan with rolled enchiladas. Save 1-2 cups of cheese to sprinkle over the top. Pour remaining sauce over the top with shredded cheese. Bake at 350 for about 25 minutes.

Cowboy Soup
a la Kristen

1 pound cooked/drained ground beef
1 can of each, do not drain:
chopped tomatoes
red kidney beans
white beans
white corn
1 package of each:
taco seasoning
ranch dressing
Add all ingredients, simmer for 30 minutes.
Serve with cornbread.

Secret Ingredient Cookies
a la Carlie

1 cup butter
3/4 c brown sugar
1/4 c sugar
3.5 oz package of vanilla pudding mix
2 eggs
1 t vanilla
2 1/4 c flour
1 t soda
2 c chocolate chips

Cream butter and sugars. Add pudding mix, eggs and vanilla. Then add flour and soda. Fold in chocolate chips.
Bake 375 for 10-12 minutes
Variations:
Since you are using a mix, you can sub any flavor! Chocolate is great, of course. To make them peanut butter cookies, sub the butter for 1/2 c shortening and 1 c peanut butter. For oatmeal cookies, reduce flour to 1 1/4 cups and add 3 c oatmeal.
As a side note, you are simply pouring the box of dry pudding into the mix, not actually following the directions to make pudding to add. When I first sent this recipe to my sister, she added pre-made pudding cups and didn't understand why I had raved about how good these cookies were.

Pumpkin Cookies
a la Carlie

Blend:
1 c sugar
1 egg
1 c shortening
1 t. vanilla
Add to:
2 c flour
1 t soda
1 t baking powder
1 t salt
1 t cinnamon
Blend in:
1 c pumpkin
1/2 c raisins, chocolate chips, craisins, nuts, etc.
Bake at 350 for 10-15 minutes

*Since pumpkin is such a bland flavor, I tend to add more cinnamon than called for, and some nutmeg.

Italian Summer Salad
a la Carlie, a la Grandma Martineau

3 to 4 tomatoes
2 cucumbers
2 green peppers
green onion to taste

Chop it all up (slap-chop here if you've got it) and mix well. Use vinegar as dressing with some salt and pepper.
I like to use grape tomatoes instead since the chopped ones get too mushy, in my opinion. Also, you can use Italian dressing instead, but it's better with vinegar.

Baked Corn
a la Carlie

2 T butter
8 oz cream cheese, room temperature
2 16 oz cans of corn, well drained
1/4 c. milk
1/4 t garlic salt
1/4 t salt
1 can green chilis

Blend together, bake uncovered 350 for 20-25 minutes.
Or, micowave on high for 8 minutes, stirring once halfway through.

I've also used frozen corn for this which I think makes it taste better. Just cook the corn according to package instructions, drain well and bake away.

Pasta Bake
a la Erin

Cook macaroni pasta, about 3 cups and drain
Cook ground beef or chicken
Put meat and pasta together in a baking dish, and add sauce until pasta is covered. Sprinkle with parsley flakes. Cover with mozzarella cheese. Then cover with bread crumbs and Parmesan cheese.
Bake at 350 for about 20 minutes.

Chalupa
a la Erin

1 pork roast
1 lb. pinto beans, about 3-4 cups
2 cloves garlic
2 T. chili powder (jer's family swears by gephardts, but I think any brand is fine)
1 T cumin
1 T oregano
1 can green chilis, diced

Put it all in a Crock Pot and fill to the top of the roast with water. Cook until you can shred the pork. Put on top of tortilla chips and top with lettuce, cheese, salsa, whatever you want.
Sometimes you have to add water to this since the beans soak up so much water. Again, let it sit in the Crock Pot for as long as you want, and it freezes well.

Green Chili Burritos
a la Erin

Cook 1 pork roast in Crock Pot until it's soft enough to shred. Shred and remove fat. save 3-4 cups broth.
Saute together until soft:
1 tomato, diced
1 white onion, diced
1 serano chili, diced
beef/chicken bouillon
reserved broth
diced garlic, 2 cloves or 2 T.
Set Crock Pot to warm, add meat and liquid with 1 can of green chilis.

This is a super easy recipe. The trick to the broth is that you just want to put enough to make the shredded pork moist (it dries out fast) so you kind of have to eyeball it. The great thing is you can serve it right away, or let it marinate and I swear it just keeps getting better. At the end you have to add salt and pepper, and I usually have to add a lot of salt. You can also freeze it in freezer bags.

Brownies
a la Carlie

1 c shortening
3/4 c cocoa
2 c sugar
4 eggs
1 t. vanilla
1 t baking powder
1 t salt
1 1/4 c flour

Melt shortening and cocoa in saucepan on low heat. Let cool when completely melted. Add to sugar and eggs. (if it's too hot, it will cook the eggs!) Add vanilla. Add dry ingredients.
Bake 350 for 30 minutes or until toothpick comes out clean.

Alternatives:
I know Jas likes to put a layer of Nutella as frosting.
I sometimes take it out 5 minutes early and add marshmallows and chocolate chips to the top. They are impossible to cut up without making a mess, but are fabulous.

Cake Mix Cookies
a la Carlie

1 cake mix
1/4 c flour
1/4 c water
1/2 c oil
chocolate chips, nuts, fruit, whatever you want to add

Mix dry ingredients, then add to wet. Bake at 350 for 8-10 minutes.
Makes about 3 dz cookies

Variations:
This recipe has a million possibilities! I've used every flavor mix before- chocolate, strawberry, lemon. Get creative on what you can mix together! Like pineapple mix with toasted coconut. Chocolate with peanut butter or caramel chips. They are so moist and delicious, it's hard to believe they are homemade! Sort of....

Another fun variation is using a chocolate cake mix and andes candies. Let the cookies cool for about 3 minutes on the pan straight out of the oven. Place a half andes candies mint in the center of each cookie and press down. Once the candy melts, spread around like a frosting, then let them finish on a cooling rack.

Erin did this variation but with regular Hershey's chocolate. Pretty much anything that melts, but stands at room temperature should work.

Chicken Picatta
a la Leann

1/2 c flour
8 thin boneless chicken breast cutlets
4 T vegetable oil
1 shallot, minced
1 garlic clove, minced
1 c. low-sodium chicken broth
1/2 large lemon sliced into 1/4 in thick half moons and ends discarded
2 T capers, rinsed
3 T unsalted butter, cut into 3 pieces
2 T minced fresh parsley

1. Adjust an oven rack to middle position and heat to 200 degrees. Spread flour in a shallow dish.
2. Pat cutlets dry with paper towel and season with salt and pepper. Dredge through flour and shake off excess.
3. Heat 2 T oil in a 12 in skillet over medium high heat until just smoking. Add half of the cutlets and cook until light golden on each side, about 4 minutes. Transfer to a plate and keep warm in oven. Repeat with remaining oil and cutlets.
4. Add in the shallot and garlic to oil left in skillet and cook over medium heat until soft, about 2 minutes. Stir in broth and lemon slices, scraping up any browned bits and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in lemon juice, capers, and any accumulated chicken juice. Turn heat to low and whisk in butter, one piece at a time. Turn off heat, stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Recommendations:
* chicken cutlets should be half as thick as boneless skinless chicken breasts
Variations:
1. Add 2 oz thinly sliced prosciutto, cut into 1/4 in strips to skillet with shallots in step 4.
2. Stir in 1/4 c chopped black olives into sauce with lemon juice in step 5.

Leann's 2 cents:
Whole breasts take too long to cook, so I used tenderloins and they were just fine.
I don't use that much oil.
I don't use shallots anymore (I just don't keep them on hand), but the white onion picks up way too much of the lemon flavor. Yellow or sweet works best.

here we go.....

we are embarking on our journey here together! i love cooking, but i must say i get into a rut with what to fix. i'm not brave enough to just open the cookbook and give something a try.

so here we are- sharing recipes that we love and know that work! simply email me the recipe and i'll post it to share, with your name, type of dish, and perhaps main ingredient.

i hope this makes all of our lives just that much easier. thanks for your contributions.