Funnel Cakes

1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
3 2/3 cups all-purpose flour
1 teaspoon vanilla
3 eggs
2 cups milk
1/4 cup white sugar

DIRECTIONS
In a medium bowl, mix salt, baking powder, cinnamon, and half of the flour. Set aside.

In a large bowl, cream eggs, milk and sugar. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.

In an eight inch skillet, heat the oil to 375 degrees F (190 degrees C).

Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar or cinnamon sugar.

Sticky Buns

18 Frozen dinner rolls (such as Rhodes)
1 small pkg. vanilla cook and serve pudding
1/2 cup butter
1/2 cup brown sugar
cinnamon

Spray bundt pan with Pam.

Place frozen rolls in pan.

Sprinkle pudding over rolls.

In a small sauce pan on medium heat mix butter and sugar until melted and very well mixed. Pour over rolls.

Sprinkle with cinnamon to taste.

Cover with wax paper and let rise overnight.

Bake at 350 for 25-30 minutes, covering with foil the last 15 minutes.

Flip over onto a large plate so the gooey goodness doesn't spill all over your counter.

Sunday Chicken

1 lb. chicken breast
1 can cream of celery soup
1/2 can chicken broth
Salt, pepper and paprika to taste.

Season chicken with salt, pepper and paprika, put in crock pot with remaining ingredients and cook on high for 5 hours.

Beef Stroganoff

1 (8 ounce) package egg noodles
1 pound ground beef
1/2 small onion, chopped
1 can cream of mushroom soup
1 can beef broth
1 T garlic powder
1 T Worcestershire sauce
1/2 cup sour cream
1/2 t. paprika
salt and pepper to taste


Prepare the egg noodles according to package directions and set aside.

In a separate large skillet over medium heat, saute the ground beef and onion over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup,broth, Worcestershire sauce and garlic powder. Simmer for 10 minutes, stirring occasionally.

Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper and paprika to taste.

Cheddar Biscuit Cups

1 cup self rising flour*
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 T. mayonnaise
1 t. garlic salt
1 T. parsley

In a small bowl, combine the flour and cheese. Stir in remaining ingredients just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees F for 17-20 minutes or until golden brown.

*As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Copycat Chipotle Lime Rice

1 tsp. vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 tsp. salt
1 lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil.

At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes.

Add in the cilantro and fluff rice with a fork.

Soft Oatmeal Cookies

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
3 cups quick cooking oats

Directions:
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Stir in oats.

Preheat the oven to 350 degrees F. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sacrament Brownies

2/3 cup cocoa
2/3 cup shortening, melted
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 to 1 1/2 cups miniature marshmallows
1/2 cup Semi Sweet Chocolate Chips

Mix Cocoa and melted shortening in bowl. In separate bowl beat eggs, sugar and vanilla. Add to cocoa mix. Add dry ingredients EXCLUDING marshmallows to cocoa mixture. Mix well. Stir in marshmallows. Pour into 9x13 pan and bake @ 350 for 25-35 minutes. Your fork or toothpick won't come out super clean because of the marshmallows.

Caramel Popcorn

2 sticks butter
1 1/2 c. light Karo syrup
1 1/3 c. sugar
1 tsp. vanilla
1 1/2 c popcorn kernals

Pop pocorn. Over medium heat, melt butter. Add Karo, sugar and vanilla. Heat until golden brown. Pour over popped popcorn.

Old-Time Beef Stew

Courtesy of Paula Deen

2 lbs. stew beef
2 T. vegetable oil
2 c. water
1 T. Worcestershire sauce
1 clove garlic, peeled
1-2 bay leaves
1 medium onion, sliced
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash ground allspice
3 large carrots, sliced
3 ribs celery, chopped
6 new potatoes, diced
2 T. cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, celery and potatoes. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1 (14 oz.) can Sweetened Condensed Milk
2 c. semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped nuts

Preheat oven to 350 (325 for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diaonds. Store covered at room temperature.

Citrus Punch

1 (64 oz.) carton Minute Maid Citrus Punch
1 (46 oz.) can Pinapple juice
1 (2 liter) bottle Sprite

Freeze Minute Maid Citrus Punch in original carton. *Slightly thaw Minute Maid Citrus Punch. Place in punch bowl. Pour Pineapple juice and Sprite over frozen Minute Maid Citrus Punch.

*Can be left in a frozen block or mashed into pieces.

English Muffin Tidbits

1 1/2 cups grated mild cheddar cheese
1 1/2 cups mayonnaise
1/2 medium purple onion, chopped
1 pkg. English Muffins

Mix first three ingredients together. Spread on English Muffin halves and then cut into fourths.

Broil and serve hot.