Scones

1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 egg
1 cup raisins (optional)

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F. Lightly grease a large baking sheet.

3. In a large bowl mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened, mix in the raisins.

4. Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.

5. Bake 12-15 minutes in the preheated oven, until golden brown on the bottom.

Spicy Honey Chicken

Recipe and photo courtesy of Our Best Bites

2 tsp vegetable oil

Rub
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili pepper

Glaze
1/2 cup honey
1 TBSP cider vinegar

Drizzle oil over chicken, rubbing with fingers to coat

Toss chicken in spice rub to coat all sides well

Grill or broil 3-5 minutes on each side.
While chicken is cooking, warm honey in the microwave and mix in vinegar.

Brush glaze over chicken over both sides for final minutes of cooking, reserving 2 TBSP for later.

Chicken Fried Rice

Ingredients

1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
8 oz frozen mixed vegetables
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

2. Heat oil in same skillet; add onion and vegetables and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Fluffy Pancakes

1 1/2 cup milk
1/4 cup white vinegar
2 cups all purpose flour
1/4 cup white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1/4 cup butter, melted
cooking spray

1. Combine milk with vinegar in medium bowl and set aside for 5 minutes to sour.
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
3. Whisk egg and butter into soured milk.
4. Pour into the flour mixture and whisk until lumps are gone.
5. Heat large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with spatula and cook until browned on the other side.

Trishelle's Banana Bread

Courtesy of Trishelle Duncan

1 cup Crisco
2 cups Sugar
4 well beaten eggs
6 ripened mashed bananas
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips

Preheat oven to 350
Cream together Crisco and sugar. Add eggs.
In another bowl mix flour, soda, salt and baking powder.
Alternately add flour mixture and bananas.
Bake 1 hour or until golden.

Chicken and Mushroom Kabobs

1 ¼ tsp. freshly ground pepper
1 tsp. dried sage
½ tsp. dried thyme
1/8 tsp. cayenne pepper
1 clove garlic, minced
4 chicken breast halves, skinned and boned
1 tblsp. vegetable oil
12 large fresh, cultivated (button) mushrooms, stemmed
12-16 fresh sage leaves, optional
2 tblsp. olive oil
1/4 tsp. salt

In a small bowl stir together 1 tsp. salt, pepper, sage, thyme, cayenne pepper. and garlic. Set aside.

Cut the chicken breasts into strips about 3 inches long and 1 inch wide. Pat them dry with absorbent paper towels and place in a large bowl. Add the vegetable oil and toss to coat the chicken strips evenly. Add the herb mixture and toss again to coat completely. Let stand for about 1 hour.

Prepare a fire in a grill. Position the oiled grill rack sticks 4 - 6 inches above the fire. Toss the mushroom caps with the sage leaves and olive oil and the remaining 1/4 tsp. salt. Thread chicken strips onto skewers alternately with the mushroom caps and sage leaves. Arrange the skewers on the rack. Grill, turning frequently until the chicken and mushrooms are lightly browned and the chicken is cooked through. 8 - 15 minutes, depending on size of chicken breasts.

Crispy Coconut Chicken Fingers

photo and recipe courtesy of Our Best Bites

12 chicken breast tenders

2 eggs, lightly beaten

1/2 c. flour

1 cup sweetened coconut flakes

1 cup Panko crumbs

1 1/2 tsp garlic powder

3/4 tsp table salt

3/4 tsp curry powder

1/4 tsp onion powder

1/8 tsp cayenne pepper (optional)

Preheat oven to 450

1. Give coconut a rough chop so it's about the same size as the Panko crumbs

2. Combine it with Panko and spices in a shallow dish, mix well.

3. Place flour in another shallow dish and the egg in another.

4. Dredge in flour, then dip in egg, then coat in the Panko mixture. Press to make sure the entire thing is well coated.

5. Place chicken tenders in foil lined baking sheet that has been sprayed with non-stick cooking spray.

6. Bake approx 20 minutes.

Gentry's Amazing Lemon Pie

12 Whole Honey Maid Graham Crackers, crushed finely (approx 1.5 cups)

1/4 cup + 2 Tbsp sugar

1/2 cup butter

1 can Carnation Sweetened Condensed Milk

1/2-2/3 cup lemon juice

Splash of Volcano lemon juice
3 egg yolks

Cool whip

Mix first three ingredients until well blended, press into a 9 in pie pan. Bake at 375 8-10 minutes.

Combine remaining ingredients, pour into prepared pie crust.

Bake 375 for 6 minutes.

Cover and refrigerate overnight.

Potato Soup

4 cups peeled and diced potatoes
3 stalks finely chopped celery
1/2 finely chopped onion
3 1/4 cups chicken broth
1/2 tsp kosher salt
1 tsp fresh ground black pepper
5 tbsp butter
5 tbsp flour
2 cups milk

1. Combine potatoes, celery, onion and broth. Bring to a boil, reduce heat to medium then cook until potatoes are tender, 10-15 min. Add salt and pepper to taste.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring occasionally until thick, about 1 minute. Slowly stir in milk, avoiding lumps. Continue stirring over medium-low heat until thick, 4-5 min.

3. Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

Creamy Chicken and Wild Rice Soup

Ingredients

4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg quick cooking long grain and wild rice w/ seasoning packet
2 stalks celery, chopped
3 carrots, chopped
1 small onion, chopped
Fresh garlic, minced (3-4 large cloves)
Olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

1. Saute carrots, celery, onion and garlic in olive oil until tender.
2. In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons , to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

Chicken Marsala

Prep time: 30 min
Total time: 40 min

Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 tsp minced shallots
2 tsp minced garlic
2 (4oz) cans mushrooms, drained
1/4 cup lombardo dry marsala wine
1 cup chicken stock
2 tsp cornstarch
1 tsp minced fresh parsley
2 tbsp heavy cream

Chicken Spice
1 1/4 tsp salt
1 tsp ground black pepper
1/2 tsp dried orgeano
1/2 tsp dried thyme
1/2 tsp dried parsley
1/4 tsp marjoram
1/4 tsp garlic powder
4 chicken breasts
olive oil

1. Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.

2. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.

3. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.

4. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done.

5. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. Serves 4.

Chuck Roast

1 Chuck Roast
1 can Italian Stewed Tomatoes
1 onion, largely chopped
Kosher salt

Salt both sides of roast generously. Add everything to a crock pot and cook on high 5 hours.

Fluffy Pancakes

3/4 cup milk
2 tbsp. white vinegar
1 cup all purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp butter, melted
cooking spray

1. Combine milk and white vinegar in medium bowl. Set aside 5 minutes so "sour"
2. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cup fulls batter onto skillet and cook until bubbles appear on the surface. Flip with spatula and cook until browned on the other side.

Garlic Chicken

Prep: 2 minutes
Cook: 18 minutes

4 skinned and boned chicken breast halves
1/2 cup all-purpose flour
1/4 cup butter or margarine
4 large cloves garlic, minced (2 tbsp)
1 cup apple juice
2 tbsp lemon juice
1/2 tsp pepper

Dredge chicken in flour. Melt butter in a large skillet over medium heat; add chicken and garlic. Cook 4 to 5 minutes on each side or until chicken is done. Remove chicken from skillet; keep warm.

Add apple juice, lemon juice, and pepper to skillet; bring mixture to a boil. Boil, uncovered 4 minutes or until reduced to 1/2 cup. Pour sauce over chicken, and serve immediately.

Yield: 4 servings

Candied Pecans

Courtesy of Maggie Goode

1 tsp cinnamon

1/2 tsp salt

1 cup sugar

1 egg white

1 Tbs water

1-16 oz bag pecans

Make an egg wash with the egg and water. Coat pecans in the egg wash mixture. In separate bowl combine dry ingredients and stir in pecans. Place as 1 layer on a cookie sheet. Bake at 250 degrees for 20 minutes. Turn over pecans. Bake for another 30 minutes on 300 degrees. Make sure you have something non-stick under them because the will be concrete if you are not careful. I prefer to use non-stick foil. They come right up. Enjoy!

Texas Caviar

1 can Black-eyed peas
1 can white corn
1 green pepper
1 red pepper
Cilantro to taste
2-3 tomatoes
1 can black beans
1 Good Seasons Italian Dressing Mix, prepared according to directions

Rinse beans, black-eyed peas, and corn. Cut up peppers and tomatoes really small. Add cilantro about ¼-1/2 cup cut up really tiny. Pour dressing over the top.

Refrigerate overnight and enjoy.

Add jalapeno or can of diced green chilies if you want it a little hotter.

Sweet & Sour Meatballs

1 (12oz) Jar Chili Sauce
1 (16oz) Jar Grape Jelly
2lbs Frozen Meatballs

Mix chili sauce and grape jelly in large saucepan until well mixed

Pour in meatballs, stir until completely covered

Cook on low 1-2 hours until heated.

Cucumber Sandwiches

Pillsbury French Dough
8oz Cream Cheese
1/2 c. Mayo
1 pkg. Good Seasons Italian Dressing
Cucumbers, peeled and sliced

Bake Dough as directed on package, slice thin.

Mix cream cheese, mayo and dressing packet. Refrigerate.

Top with sliced cucumbers.

*For cooking in the Pampered Chef bread tube, bake 50-60 minutes at 375

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.

Corn Casserole

1 can niblet corn (or whole kernal corn)
1 can cream corn
1 (8 oz.) ctn sour cream
1 egg
1 stick butter - melted
1 box Jiffy corn muffin mix.

Mix all ingredients together and bake in 8x8 pan at 350 for 45 minutes.

Lazy Bruschetta

INGREDIENTS
4 slices Italian bread, 1/2 inch thick
1/2 cup olive oil
1 tablespoon garlic salt
1 large tomato, sliced
1 cup shredded Italian cheese blend

DIRECTIONS
Preheat your oven's broiler.

Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.

Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

Holiday Peppermint Bark

1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
24 hard peppermint candies

DIRECTIONS:

LINE baking sheet with waxed paper.

MICROWAVE milk chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

SPREAD to desired thickness on prepared baking sheet. Refrigerate until firm.

MICROWAVE white chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted white chocolate, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

SPREAD white chocolate on top of prepared milk chocolate layer. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

*For stronger peppermint flavor, add 1/2 tsp peppermint extract to white chocolate

Sesame Chicken Pasta Salad

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready in: 30 Minutes
Yield: 10 servings

Ingredients:
1/4 cup sesame seeds
1 (16 oz) pkg. bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 t sesame oil
3 T white sugar
1/2 t. ground ginger
1/4 t ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

1. Heat a skillet over medium-high heat. Add sesame seeds and cook stirring frequently until lightly tlasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Puppy Chow (Muddy Buddies)

9 cups Rice Chex
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.

Remove from heat, add cereal and stir until coated.

Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Buttery Herb Pull-Aparts

1 pkg. Rhodes White Dinner rolls
¼ cup butter, melted
1 tsp. dried parsley flakes
½ tsp garlic salt
2 Tbs. parmesan cheese
¼ cup grated mozzarella cheese

About 3-4 hours before baking…thaw rolls on a pan sprayed with non-stick cooking spray. Thaw rolls until soft, but still cold.

Cut rolls in half. Roll each piece into a ball and place 3 balls in each cup of a muffin tin (also sprayed with cooking spray). Cover rolls loosely with sprayed plastic wrap and allow to rise until double in size.

Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 24 rolls.

Breakfast Casserole

1 loaf bread
12 eggs
1 lb bacon
1 pkg sausage, browned and drained
1 green pepper, chopped
1 onion, chopped
2 cups cheese

Brown bacon until crispy. Brown sausage with onion and pepper. Break loaf of bread and place in bottom of 9x13 pan. Beat eggs and pour over bread, press into pan. Layer with sausage, bacon, onion and peppers. Cover with cheese. Bake 350º for 1 hour.

This can be prepared the night before, refrigerated and cooked in the morning for an easy breakfast!

Waffles

2 eggs
2 c. flour
1 1/2 c. milk
1/2 c. vegetable oil
2 T. sugar
2 t. baking powder
1/4 t. salt
1/2 t. vanilla
1/4 t. nutmeg

Preheat waffle iron. Beat eggs in large bowl with electric mixer until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix into hot waffle iron. Cook until golden brown. Serve hot.

And remember: Place your waffles on a paper towel to cool, otherwise you'll end up with soggy waffles!

Baked Chicken Nuggets

1/2 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. salt
4 skinned and boned chicken breast halves, cut into 1-inch pieces
1/4 cup butter, melted

Combine first 5 ingredients in a heavy-duty Ziploc; seal bag, and shale well. Dip chicken in butter, and shake, a few pieces at a time, in breadcrumb mixture. Place chicken on a greased baking sheet. Bake at 400 for 20 minutes or until browned. Yield: 4 servings

Lasagna

1 lb ground beef
2 large cloves garlic, crushed
1 (28 oz) jar spaghetti sauce
1/2 cup water
1 large egg, lightly beaten
1 (12 oz) container cottage cheese
1 1/2 t pepper
8 lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Brown beef with garlic. Stir in spaghetti sauce and water. Combine egg, cottage cheese, and pepper. Spread 1/2 cup meat sauce in a 13 x 9 x 2 inch baking dish. Top with half each of uncooked noodles, cottage cheese mixture, meat sauce, and mozzarella cheese. Repeat layers, and cover with foil. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese and bake uncovered 10 more minutes. Let stand 10 minutes before serving.

Sweet Sloppy Joes

1 1/2 lbs ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4 oz.) can tomato soup, undiluted
1 (8 oz.) can tomato sauce
1 cup ketchup
2 T brown sugar
1 T Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. garlic powder
4 sesame seed hamburger buns, toasted

Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients; simmer 10 to 15 minutes, stirring often. Serve on toasted buns. Yield: 4 servings.

*If you don't like your sloppy joes sweet, just omit the brown sugar

Fruit Ball

2 (8 oz.) pkgs cream cheese, softened
2 cans fruit cocktail, chopped and dried
1 small pkg. vanilla pudding mix
1/4 c. chopped almonds

Mix first three ingredients together. Form into a ball, roll in almonds. Serve with vanilla wafers.

Banana Bread

Courtesy of Kendra Benson

3 very ripe bananas
1 C sugar
1 t baking soda
1 t hot water
2 eggs, beaten
1/2 c crisco
2 c flour
1 t baking powder
1 t salt
1/2 c nuts (optional)

Mash bananas and sugar. Let stand 15 minutes. Dissolve baking soda into hot water, add to banana mix. Cream crisco and eggs in large bowl. Mix flour, baking powder and salt in separate bowl. Add to crisco mix alternating with banana mix. Bake 325 for 1 hour.

Biscotti

Courtesy of Melissa Savage

1 Cup Butter or Margarine
4 Eggs, (plus one egg white slightly beaten to brush on tops before putting on sprinkles. If you plan to use sprinkles.)
5 1/4 Cups flour (or enough to make the dough easy to handle.)
5 tsp. Baking Powder
1/4 tsp. Salt
1 1/2 C Sugar
1 Bottle pure Anise extract

Cream sugar and butter add eggs beat until mixed, add Anise. Add 4 cups flour mixed with baking powder and salt. Add remaining flour and mix until it is too thick for mixer--- Then use spoon or hands. On wax paper, shape dough into two-three 14 inch-long rolls and put rolls on baking sheet 5 inches apart. Then, flatten slightly and brush tops with egg whites and put colored sugar or sprinkles on top. Bake at 350 to 360 degrees-10 minutes on top rack and 10 minutes on bottom rack. While still warm, remove the logs from the baking sheet, and place on a cutting board. Using a serrated knife, cut each log diagonally into 3/4-inch-thick slices. Cool & store in air tight container.

Reeses Peanut Butter Chip Cookies

1 1/2 c. semi sweet chocolate chips, melted
1 pkg Reese's chips
2 1/2 c flour
1 1/2 t baking soda
1 t. salt
1 c butter, softened
1 c. packed brown sugar
1/2 c sugar
1 t vanilla
2 eggs

1. Melt chocolate chips, cool to room temp.
2. Mix flour, baking soda and salt
3. Mix butter, brown sugar, sugar, vanilla. Beat until creamy
4. Add melted chips and eggs, beat well
5. Gradualy blend flour mix
6. Stir in Reese's Chips
7. Bake 375 for 10 minutes

Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips


Cream together shortening, sugar and brown sugar. Add in eggs and vanilla, cream together. Add soda, salt and flour, stir until mixed. Add chocolate chips. Drop onto cookie sheet. Bake 350 10-12 minutes.

Brownies

1 c. butter
2 c. sugar
2 t. vanilla
4 eggs
3/4 C. cocoa
1 C all-purpose flour
1/2 t baking powder
1/4 t salt

Melt butter. Stir in sugar and vanilla, add eggs one at at time. Add cocoa, beat well. Add flour, baking powder and salt. Bake in 9x13 pan 30-35 minutes on 350

Taco Soup

1lb lean ground beef
1 onion
2 cans black beans
2 cans Original Rotel Tomatoes
1 can whole kernal corn
1 Hidden Valley Ranch seasoning packet
1 Taco Bell Taco seasoning packet
1 28 oz can crushed tomatoes
28 oz water

Brown beef with Ranch and Taco Seasoning and onion...Dump it all in a 6 quart stockpot and simmer until hot.

***This freezes VERY nicely! I like to freeze a few containers that feed the whole family and also a few individual containers for lunches and such...and depending on the price of your ground beef it costs about $8 to make!

No Bake Chocolate Chip Cookie Pie

1 (15 or 18 ounce) package chocolate chip cookies
1 cup milk
1 graham cracker crust (extra serving size)
1 (8 oz) container frozen whipped topping, thawed

Dip 8 cookes in milk, and place in a single layer in graham cracker crust. Top with one-third whipped topping. Dip 8 more cookies in milk, and place on top; spread with one third of whipped topping. Repeat layers with 8 more ookies, milk and remaining whipped topping. Crumble 2 chocolate chip cookies and sprinkle over pie. Cover and chill for 8 hours before serving.

***I use the Chunky Chips Ahoy. As the pie chills, the moist layers become a yummy filling

Spinach Salad

Courtesy of Julie Parkinson

1 bunch red lettuce
2 bunches spinach
1 red onion, chopped
1 lb. bacon, cooked and chopped

Dressing:
3/4 T. poppy seeds
1/3 c. white vinegar
1/3 c. white sugar
3/4 c. vegetable oil
3/4 t. salt
1/3 t. mustard
1 c. swiss cheese
1 c. cottage cheese

Combine first four ingredients
Combine remaining ingredients for dressing
Do not put dressing on until right before serving salad

Southern Fried Potatoes

Prep time: 6 minutes Cook time: 16 minutes
3 large red potatoes, peeled and cut into 1 ½ inch chunks
½ cup vegetable oil
1 small onion, chopped
Salt and pepper to taste

Fry potato chunks in hot oil in a 9 or 10 inch cast-iron skillet over medium-high heat 12 minutes, turning often. Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon. Sprinkle with salt and pepper. Yield: 4 servings

Tangy Green Beans

Prep: 2 minutes Cook: 9 minutes
4 slices bacon, cut into ½ inch pieces
½ cup chopped onion
2 (14 ½ ounce) cans whole green beans, undrained
3 tablespoons white vinegar
½ teaspoon beef bouillon granules
¼ teaspoon pepper

Cook bacon in a large skillet until lightly browned. Add onion, and cook, stirring constantly, until onion is tender and bacon is crisp.Drain green beans, reserving ¾ cup liquid. Add beans and reserved liquid to bacon mixture in skillet; stir in vinegar, bouillon granules, and pepper. Cook over medium heat until thoroughly heated, stirring gently. Yield: 6 servings.

***3/4 cup liquid is equal to 1 can’s worth of liquid. Only drain one can and use all the liquid in the other can.

Garlic Bread

INGREDIENTS
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste

DIRECTIONS
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.

***I actually used more like 1/2 a cup of parmesan cheese...I doubled this recipe to use on a larger Italian loaf...which is larger than a French baguette

Black Bean and Corn Salad

12-16 sprigs fresh cilantro
2 15oz. can black beans (drained)
1 11oz can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup green onions
3/4 cup red wine vinaigrette
1/2 tsp kosher salt
1/8 tsp pepper

1. Chop cilantro coarsely; place in medium bowl. Rince black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more.
Makes 6 servings

Sweet and Sour Sauce

Courtesy of Timi Lightfoot

2/3 c brown sugar
1 T cornstarch
1/2 c pinapple juice
2 T soy sauce
1/2 c ketchup
4 T vinegar
1/2-1 T ginger

Mix together first then heat on stovetop.

Egg Rolls

Courtesy of Timi Lightfoot

1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch

1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.

Wontons

INGREDIENTS
1/2 cup sweet hot mustard
1/4 cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

DIRECTIONS
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Crock Pot 7up Chicken

Courtesy of Jennifer Johansen

6 chicken breasts
1 cup soy sauce
2 cups 7up
1 cup veg. oil
1/2 t garlic powder (I always use fresh garlic)
Worchestershire sauce to taste

Crock pot on high for 6 hours. Pull and serve over rice or to make a sandwich!

Creamy Coconut Chicken

1 lb boneless chicken cutlets
1 tsp. adobo (or any other all purpose seasoning)
1/8 tsp. pepper
2 Tbsp. unsalted butter
2 tsp. minced garlic
1/2 tsp ground cumin
1/2 cup sliced green onions
1 lime
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium-high 2-3 minutes. Season both sides of chicken with adobo and pepper
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature reaches 165F. Remove chicken from pan
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Three Pepper Pork Cutlets

1 lb pork tenderloin
1 t paprika
1 t dried thyme
1/2 t dried oregano
1/2 t dried rosemary
1/4 t salt
1/4 t ground white pepper
1/4 t black pepper
1/8 t ground red pepper
1 t olive oil
2 cloves garlic, crushed
Vegetable cooking spray

Cut pork crosswise into 12 slices. Place each pork slice between two sheets of heavy duty plstic wrap, and flatten to 1/4 inch thickness, using the heel of your hand or a meat mallet.Combine paprika and next 9 ingredients; rub over both sides of pork slices. Place pork on a broiler rack coated with cooking spray; place rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partialy opened) 3-4 minutes on each side or until done.

***I just buy the pork chops...they're already the right size so you don't have to worry about flattening them

Molasses-Grilled Pork Tenderloin

Prep: 5 minutes Marinate: 8 hours Grill: 20 minutes
½ cup molasses
¼ cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar or white vinegar
1 teaspoon salt4
(3/4 pound) pork tenderloins
Vegetable cooking spray

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses glaze.Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place pork on rack; grill, covered with grill lid, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160, turning once and basting with reserved molasses glaze during last 8 minutes. Yield: 8 servings.

***I use the apple cider vinegar

Pepper-Jack Chicken

Prep time: 32 minutes Cook time: 15 minutes
1/4 cup mayonnaise, divided
3/4 cup (3 ounces) shredded Monterey Jack cheese with peppers
2 tablespoons chopped fresh cilantro
3 tablespoons sour cream
1 tablespoon finely chopped pickled jalapeno peppers
1 clove garlic, minced
6 skinned and boned chicken breast halves (I use tenders)

Combine 3 tablespoons mayonnaise, cheese, and next 4 ingredients, stirring well. Set aside. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin (I use the tenders so I don't have to do that!) Brush both sides of chicken lightly with remaining 1 tablespoon mayonnaise; place chicken on rack in a broiler pan.Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side. Spread cheese mixture evenly over chicken; broil 5 more minutes or until mixture is browned. Yield: 6 servings.

Weeknight Enchiladas

Prep: 7 minutes Cook: 29 minutes
1 lb. ground chuck
1 small onion, chopped
1 (10 ¾ ounce) can tomato soup, undiluted
1 (10 ounce) can mild enchilada sauce8
(7-8 inch) flour tortillas
2 cups shredded Cheddar Cheese, divided

Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread ¼ cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking dish. Pour remaining meat mixture over tortillas.Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired. Yield: 4 servings

***I prefer corn tortillas, but then you have to use hot oil to make them pliable. A also use co-jack cheese, not cheddar, and I use El Pato enchilada sauce…it’s the best!