Aunt Julie's gingerbread
a la Aunt Julie

4 c flour
2 t baking soda
1/2 t salt
3 t cinnamon
2 t ginger
1/2 t cloves
1 c shortening
1 c sugar
1 c molasses
1 egg

Beat shortening, sugar and molasses until light and fluffy, then add egg and dry ingredients.
Refrigerate 2 hours. Bake at 375 for 6-8 minutes, then cool 1-2 minutes.

Butterfingers
a la Mom

1 cup butter
1 c sugar
1 c brown sugar
2 eggs
1 c peanut butter
1 t soda
1/2 t salt
2 t vanilla
2 c flour
2 c oatmeal

cream butter and sugars, add eggs, then peanut butter. whisk dry ingredients together, and add to mix.
bake 350 for 12-15 minutes in a cookie sheet pan, all pressed flat. let cool completely. spread a layer of peanut butter, then chocolate frosting. i prefer crunchy pb.

Frosting:
1/4 c cocoa
1/2 cup butter
1/4-1/3 c milk
2 2/3 c powdered sugar

Buttered Rosemary Rolls
a la the pioneer woman

Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted 
Fresh Rosemary, Coarsely Chopped 
Coarse Sea Salt

Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.

Pumpkin Roll 
a la Grandma Sue

1/4 c powdered sugar (to sprinkle on towel)
3/4 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 c sugar
2/3 c Libby's pure pumpkin
1 c walnuts

Filling:
1 8oz package cream cheese
1 c powdered sugar
6 T butter
1 t vanilla

Preheat to 375. Grease 15x10 inch jelly-roll pan and line with wax paper. Grease and flour paper. sprinkle a thin, cotton towel with powdered sugar.
combine flour, powder, soda, cinnamon, cloves and salt in small bowl. beat eggs and sugar in mixer until thick. add in pumpkin and beat again. stir in flour mixture. Spread evenly into pan, and sprinkle with nuts, if desired.
Bake for 13-15 minutes. immediately loosed and turn cake onto prepared towel. carefully peel off paper. roll up cake and towel together and cool on wire rack.
for the filling: beat cream cheese and powdered sugar, butter and vanilla until smooth. carefully unroll cake and spread mixture. reroll cake, and tightly wrap in plastic wrap and refrigerate at least an hour.

Gelatin Poke Cake 
a la Kraft recipes

1 pkg white cake mix recipe
1 cup boiling water
1 3oz pkg Jello gelatin, any flavor
1/2 c cold water
whipped cream or cool whip for topping

prepare cake mix according to instructions. bake in 9x13 pan and let cool for about 10 minutes. poke holes in cake with a large fork in 1/2 intervals.

add boiling water to Jello, stirring about 2 minutes, or until completely dissolved. add cold water and mix well. pour mixture over the whole cake, then let chill for 2-3 hours. frost with whipped cream and chill for another hour.

this cake has endless variations! you could use strawberry Jello and add fresh berries on top too.  this is a great summer treat since it is so cold and light.

Marshmallow Popcorn

1 cube butter
2 10oz bags mini marshmallows
3 bags microwave popcorn, or about 1 1/2 cups of seeds popped on your own

pop popcorn, and remove all unpopped kernels. melt butter and marshmallows over low heat until smooth. pour over popcorn and serve!

if popping your own seeds, make sure to salt your popcorn. the sweetness of salty of this treat is delish! also, add food coloring to make it more festive.

Taco Tortellini Salad

a la Stacey 

 
(9-oz.) pkg. refrigerated cheese tortellini
(15.5-oz.) can Green Giant™ Kidney Beans, drained, rinsed
1 medium tomato, seeded, coarsely chopped
1/2 medium green bell pepper, coarsely chopped
2 T sliced ripe olives
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup purchased reduced-calorie thousand island salad dressing
1/2 teaspoon cumin
1/2 cup crushed tortilla chips, if desired
cilantro, for topping 

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.

Meanwhile, in large bowl, combine kidney beans, tomato, bell pepper and olives. In small bowl, combine salsa, salad dressing and cumin; mix well.

Add cooked tortellini to salad mixture. Just before serving, pour salsa mixture over salad; stir gently to coat. Sprinkle with tortilla chips. (I used Doritos!) 

My Kids' Favorite Granola
a la brittney

Put one cup of almonds in the blender and blend and pour into a bowl. Then take another cup of almonds and just chop in the blender for a second so they r still chunky and add that to the bowl. Stir in 6 cups of oats, 1 tsp salt, 2/3 cup brown sugar, 1 cup coconut (optional), and I always add some wheat germ (optional..about 2/3 cup).
Then in a microwave safe bowl microwave 6 tablespoons of coconut oil and 2/3 cup honey for 40 seconds. Stir in 1/2 tsp vanilla (you can also add almond extract if you have it) and pour over the bowl mix and stir. Spread on 2 cookies sheets with parchment paper or waxed paper and bake at 350 for 5 min then stir and bake 5 more min. After cooled u can freeze some of it in bags. They love it on yogurt or with milk... easy breakfast.

Spaghetti Pie
a la Kristen

1 lb spaghetti or angel hair pasta
2 eggs
1 container or 2 c cottage cheese
jar of your favorite spaghetti sauce
mozzerella cheese

cook pasta according to instructions. after draining, immediately add 2 eggs into warm pasta and stir.

pour pasta into a casserole pan, 9x13. drain the cottage cheese as much as possible. spread on top of pasta. top cottage cheese with the sauce, and sprinkle enough mozzarella to cover.

bake at 350 for about 20 minutes, until cheese is nice and melty.

Laura's special sauce
A la Laura

1T balsamic vinegar
1T Dijon mustard
1T honey
3T finely chopped fresh basil
1/4 t salt
1/4 t pepper
4 T extra virgin olive oil

Whisk all ingredients in a bowl and pour over prepared meat.

Chef's note: Laura will double this recipe, but not double the honey.

Quick and Easy Peppermint Fudge
 a la the pioneer woman

3 c semisweet chocolate chips
1 can sweetend condensed milk
crush candy canes, for topping

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Homemade Applesauce
a la the pioneer woman

6 pounds apples, any variety, peeled, cored and cut into 8 slices
1 c apple cider, or apple juice, or just water
juice of 1 lemon
1/2 c brown sugar, packed
1 t cinnamon, more or less to taste
optional ingredients: nutmeg, allspice, maple syrup, butter

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!