Sugar cookies

Sugar Cookies

1 cup shortening
4 eggs
8tsp baking powder
1/2 tsp soda
2 tsp vanilla
2 cup sugar
6 cup flour (enough for stiff dough)
1/2 tsp salt
1 cup sour milk (to sour milk add a small amount of lemon juice and let sit for 15 min)

Cream shortening and sugar. add eggs, beat until fluffy, add vanilla. Sift dry ingredients and mix in well with milk. Roll 1/4 inch thick and cut. Place on greased cookie sheet. Bake at 375 for 8 minutes. yield 6-7 dozen

The most wonderful Cinnamon Rolls EVER

Cinnamon Rolls

5 cups warm water
1 1/2 cup sugar
5 eggs
1 TBSP Cinnamon
1 cup powdered milk
3/4 cup melted margerine
1 1/2 TBSP salt

Mix and set aside
1/2 cup warm water
3 TBSP Yeast

Mix the first seven ingredients. Add the yeast to first mixture and then add 8-10 cups flour until dough is stiff. Let rise until double. roll dough out into 1/2 inch thick circles. Cover in melted margarine and cinnamon and sugar mixture. Roll up. Cut into 1-2 inch slices using wax dental floss. Place on baking sheet that has been greased and cool at 350 for 20 minutes or until golden brown. Frost and enjoy!

Heavenly Cheesecake

Crust:
1 1/2 pack crushed Graham Crackers
1/2 cup sugar
1/2cup softened butter

Mix and press in 9x13 pan

Filling
8 oz cream cheese
1/2 cup sugar
8 oz sour cream
2 tsp vanilla

Beat until smooth and creamy. Fold in 12 oz cool whip. Chill 4 hours. Serve with favorite fruit topping.

Yummy Cheese Ball

1 tsp Accent
1/2 tsp Worchestershire sauce
Jar old English Cheese
8 oz Cream cheese
1/2 tsp garlic, best if fresh
1 tsp parsley
1 jar of **Roka Cheese**
Mix together and cover with Bacon bits

**Roka Cheese is only a seasonal item made by Kraft. I found a good substitute online for the Roka blue if it is out of season. However this recipe makes enough for two cheeseball recipes so I just refrigerate half.**

Roka Blue Substitute

1 block Cream Cheese
1/4 Blue Cheese crumbles

Mix with hand mixer and add water 1 tsp at a time to bring to consistency of the Old Englis Cheese. If you want it a bit tangier you can add a bit of white vinegar.

Yummy Fudge

FABULOUS FUDGE (5 POUNDS)
Read more about it at www.cooks.com/rec/view/0,197,152180-247195,00.html Content Copyright © 2010 Cooks.com - All rights reserved. 3 c. semi sweet chocolate pieces 1 c. butter (2 cubes) butter if wanted 1 pkg. (10 oz.) miniature marshmallows 2 c. chopped nuts 4 1/2 c. sugar 1 lg. can evaporated milk 1 tsp. vanilla In a large bowl combine chocolate pieces, marshmallows and nuts. Blend sugar with evaporated milk and softened butter and cook at a rolling boil (exactly 6 minutes). Remove from heat and add vanilla. Pour immediately into bowl with other ingredients and stir until blended. Pour into a buttered pan. (Stir 5 minutes at least) or until thick before pouring into pan. IF YOU LIKE, YOU CAN USE PEANUT BUTTER CHIPS.

Yummy Pork Tacos

Pork Roast
(I use picnic pork roast-seems to be more moist with more fat on the roast)

1 small can of hot diced jalapenos
(hot obviously gives more flavor you can do mild though. I usually buy a bottle of jalapeno and dice them myself and do about half the jar cause we like flavor)

Most of a bottle of La Victoria Green taco sauce

1 cup or so of water

Combine the above ingredients in crock pot and let it cook overnight. Once pork is tender enough-shred the pork with a fork and allow to continue to cook. I usually cook the meat for a total of 9 hours or so.

Corn Tortillas ( I warm them in oil on the stove top)
Shredded pork (from above)
Shredded Monterey Jack cheese
Black beans or refried black beans
Sour cream
pico de gallo (bought or homemade)
Cilantro
Fresh limes- squeezed over the top before eating

These are very easy to make (especially if you buy pico and already shredded cheese) Great for leftovers and also great to do on nachos too.

Sweet Potatoe Casserole

3 cup warm mashed yams (2 large cans)
1 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup melted butter
1/2 cup evaporated milk
1 tsp vanilla

Mix all ingredients together and put in a greased pan (7x11) Cover with marshmellows, nuts brown sugar or whatever you like on top and bake at 250 for 30-40 minutes

BBQ Beef

8 lbs roast beef or pork
32 oz ketchup
6 tsp Dry mustard
1/2 Tbs. Liquid smoke
1-2 cup brown sugar (depending on how sweet you like it)
2/3 cup vinegar

Cook roast until it shreds, add above ingredients, simmer and serve

This feeds a lot but you can cut down the recipe if you have a smaller roast

Fettucini White Sauce

Warm: 1 Tbs Butter
8 oz Cream Cheese
2 cloves Garlic minced

When softened and mixed add:
1 pint cream
salt and pepper
1/2 cup parmesan cheese
1 tsp dry onion

Heat thoroughly, may add grilled chicken if desired. Serve over pasta. This is a kid favorite!

Knot Rolls

1 cup shortning
2 tsp salt
2 Tbs dry yeast (dissolve yeast in 1/4 cup warm water)
4 eggs
1 cup ice water
3/4 cup sugar
1 cup boiling water
7 1/2 cups flour

Cream shortening, sugar, salt then add 1 cup boiling water. Mix until smooth. Cool first mixture then add yeast. Beat eggs and add flour alternating with ice water. Beat until smooth. Butter top, cover and refrigerate overnight. ( This step can be eliminated if in a time crunch. It just makes it easier to work with the dough) Roll dough out 1/4 thick and brush with butter cut into strips. Tie in knots and place two strips in each muffin tin. Let rise 2-3 hours and bake at 400 for 8 minutes and then brush with butter. Makes about 4 dozen

BEST Cinnamon Rolls EVER!

Seriously these are the best cinnamon rolls ever. I would make these every Christmas to take to Jason's work and it was definitely something they all enjoyed. Just don't raise your dough in your oven unless you are looking to get a new one. (inside joke)


Mix 1/2 cup warm water and 3 Tbs yeast and set aside

Combine these following ingredients:

5 cups warm water
1 1/2 cup sugar
5 eggs
1 Tbs Cinnamon
1 cup Powdered milk
3/4 cup melted margarine
1 1/2 Tbs Salt

Once the yeast has started to foam mix it into the dough mixture and add 8-10 cups flour until dough is stiff. Let rise in large bowl until double in size. Roll out dough to 1/2 thick circles. Cover in melted butter and cinnamon/sugar mixture. Roll up. cut 1-2 inches thick pieces. Place on greased backing sheet and cook at 350 for 20 minutes or until golden brown. Frost and enjoy.

For frosting I don't really have a recipe. I just mix milk, vanilla, butter and powdered sugar together until it tastes good.



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Banana Nut Bread

This is my favorite banana bread recipe.

1/2 cup shortening
4 eggs
1 tsp salt
5 large ripe bananas
2 cups sugar
4 cups sifted flour
2 tsp soda
1 cup chopped walnuts

Cream shortning, sugar and eggs. Alternating smashed bananas and dry ingredients and mix well. Add chopped nuts. Pour in greased and floured bread pans and Bake at 350 for 1 hour. Makes 2 reg sized loafs.

My Uncle Frankie's yummy salsa

28 oz can tomatoes-cheap brand
3 TBS Jalapeno pepper
1 TBS Cumin
1 TBS Garlic powder
1 Small onion
1/2 bunch Cilantro
2 TBS Lemon juice
salt and pepper to taste

Run diced tomatoes through blender until puree. Chop the rest by hand. Mix all together. Use more salt then pepper and refridgerate

Yummy Crock Pot Chicken Pasta

I got this recipe from a friend and I love it. It is a nice change from the normal Cream Cheese Chicken Over rice.

Crock Pot Chicken Pasta

4 chicken breasts
1 can cream of chicken soup
1 c. milk
8 oz. cream cheese cut up
1 cube butter cut up (I usually don't use that much-maybe 2/3 of a cube)
1 pkg. Italian dressing powder
1/2 jar sundried tomatoes

Put cream cheese and butter in crock pot on high to soften while defrosting and cutting up chicken. Then mix in cream of chicken, milk, and Italian dressing. Add chicken and cook on low for at least 6 hours. Add in sundried tomatoes about 30 min before serving. Serve over farfalle or angel hair pasta.

Buttermilk Syrup

This is the best stuff ever. My kids think that they need to drink it.

1 1/2 Cup sugar
1 1/2 cube real butter (not margerine)
2 T Karo
3/4 cup buttermilk

Stir constantly while bringing to a boil on a medium heat. Once it starts to boil take of burner and add 1 tsp baking soda and 2 tsp vanilla. Stir well. It will foam up like caramel does just keep stirring and serve while it is still warm. It does start to separate a little as it cools but I always just reheat it if it does.

Cream Cheese and Strawberry stuffed french toast

Texas Toast (I use a whole bag for my family of 5 and do some stuffed and some regular)
Strawberries (I take the stem off and run them through my food processor until they are small chunks)
Cream Cheese softened and mixed with 1/4 cup powdered sugar

Spread a spoonful of cream cheese mixture over a piece of Texas toast with a large spoonful of chopped strawberries and then put another piece of texas toast over the top and press together lightly. Dip each side quickly in your french toast batter (you don't want to set it all the way in or it will get too soggy). Then cook on Griddle or pan til each side is golden brown. Best served with buttermilk Syrup

Easy Chicken Noodle Soup

Boil chicken breast in chicken broth until chicken is cooked, add chopped celery, yellow onion, chopped carrots, salt and chicken boullion cubes.

Noodles
2 eggs
1/4 cup milk
salt and pepper

Beat eggs and milk, add enough flour to make dough easy to handle. Roll out on well floured surface. Dry for two hours. Slice 3/4 inch thick. Add to chicken soup base and boil and enjoy!
(if you don't want to make noodles Thelma frozen noodles are great and saves time)

Shredded Roast Beef Sandwiches

These are great when you don't have the time to sit at home and cook. Take the stress out of cooking throw in a crockpot and enjoy. These are also great for large get togethers.

Beef Chuck roast (I usually do a 2 1/2 pound for just my family cause it is a great leftover,
for larger groups obviously you would want a bigger roast).
1 packet Lipton dry onion soup mix
2 packets Au jus dry packet
1 can campbells beef broth

Put beef roast in crock pot for about 6 hours if thawed, if frozen for about 8-10 depending on size. Mix one packet of Au Jus, onion soup mix and beef broth. About an hour before dinner shred and add one additional pack of Au Jus sauce and let cook for one more hour after shredding. Serve on Rolls with favorite salad and chips with dip.

Famous Oatmeal Chocolate Chip Cookies

These are another of my favorites. I like the dough best of all of course.

3/4 cup Shortening
1 cup brown sugar
1/2 cup sugar
1 egg
1/4 cup water
1 tsp vanilla
3 cups oatmeal
1 cup flour
1 tsp salt
1/2 tsp soda
1 cup semi sweet chocolate chips

Beat together shortening, sugars, egg, water and vanilla until creamy. Add remaining ingredients. Mix well. Drop by rounded spoonfuls on greased cookie sheet. Bake at 350 for 12-15 minutes

*I sometimes have to put some extra flour in this recipe. If the dough seems to not be thick enough add extra flour til the normal cookie consistency.
**If you double the recipe do 3 cups flour and only 5 cups oats**

Crispix Mix

This is one of my favorite muchie treats ever. I have only found one person who does not like it and it is my husband. But typically this is a hit with everyone.

1 cup Butter
3/4 cup Karo Syrup
1 cup Brown Sugar

Bring to boil and boil for 2 minutes.

Pour over: 1 large box Kelloggs Crispix Cereal (18 ounces)
1 bag of pecan pieces

Put in brown paper bag and microwave for 1 1/2 minutes, shake and microwave one more minute shake and serve

***I have not been able to find the 18 oz boxes of cereal so I usually buy 2 smaller ones and then just use half of the 2nd box or I use both and do the recipe 1 1/2 times****

Baked Chicken Chiles Rellenos

Prep: 35 min

Bake: 25 min

Oven: 375

Makes: 6 servings

6 skinless, boneless chicken breast halves

1/3 cup flour

3 tbsp cornmeal

1/4 tsp ground red/black pepper, whichever you have on hand

1/4 tsp salt

1 egg

1 tbsp water

1 4 oz can whole green chile peppers, seeded and cut in half lengthwise (6 pieces total)

2 oz Pepper Jack or Monterey Jack cheese, cut into six 2x1/2 inch sticks

2 tbsp snipped fresh cilantro or fresh parsley

1/4 tsp black pepper

2 tbsp butter, melted

1, Place a chicken breast half between 2 pieces of plastic wrap. Using a flat side of a meat mallet (or the side of an unopened canned good from your pantry), pound meat lightly into a rectangle about 1/8 inch thick. Remove plastic wrap and put chicken on separate plate. Repeat with remaining chicken breast halves until done with all six.

2. In a shallow dish (pie tin), combine the flour, cornmeal, red/black pepper, and salt. Place egg in another shallow dish (pie tin); add water and beat lightly to combine.

3. For each roll, place a chile pepper half on a chicken piece near the top edge. Place a stick of cheese on the chile pepper at the top edge as well. Sprinkle with some of the cilantro/parsley and black pepper. Fold in the sides; roll up, starting from the top edge with cheese and chile pepper. Secure with wooden toothpicks.

4. Dip chicken rolls in egg mixture; coat with cornmeal mixture. Place rolls, seam side down, in a shallow baking pan. Drizzle with butter.

5. Bake, uncovered, in a 375 oven for 25-30 min or until chicken is no longer pink (170F). Remove toothpicks, or let your guests do that themselves. Just remember to warn them that they are there.

6. Enjoy!

Let me know what you thought of it after you made it!!!

The Final Chocolate Chip Cookie Recipe

The Final Chocolate Chip Cookie Recipe
1 and 1/3 C butter softened
1 cup sugar
1 1/4 c Brown Sugar
3 eggs
1t Lemon juice
2t vanilla
1 1/2 t salt
2 t Baking soda
1/2 t cinnamon
12 oz pkg Choc Chips

Mix butter and both butters until creamy. Add eggs, vanilla and lemon juice. Stir in Salt, soda and cinnamon. Add flour one cup at a time then add chips. Cook at 375 8 to 10 min.

Craison Salad

Craison Salad

Dressing

1 cup vegetable oil
1/2 cup red wine vinigar
1 cup sugar
2 tsp dry mustard
1 1/2 tsp salt
3/4 cup sugar

Salad
1 bag Italian Salad
1 bag or head of iceberg lettuce
craisins
real bacon bits
Mozzarella Cheese
chicken-optional
carmelized Almonds
1/2 almonds

Buttercream Frosting

1/2 c all vegetable shortening
1 cube butter-soft
1 tsp vanilla

Mix well

Add 4 cups powdered sugar. Mix after each cup. Once all added, mix in 2 caps full of milk. Stores in Fridge for up to 2 weeks.

Great for cupcakes, cake and sugar cookies.

Homemade Maple Syrup

Maple Syrup ( I got this from a friend Mom in high school. I loved it then and still do)
4 cups white sugar
1/2 cup brown sugar
2 cups hot water
1 tsp mapleine (maple flavoring)
Mix sugars and water and bring to a boil. remove from heat and add mapleine.

Buttermilk Scones

2 qt Buttermilk
2 pkg dry yeast (I believe a pkg is 1 tablespoon)
1/4 cup warm water
2 T sugar
2 Eggs beaten
2 T Oil
1 1/2 T Salt
3 tsp baking powder
1/2 tsp soda
8 cups flour
Dissolve yeast in warm water. Combine all ingredients with half of the flour and beat until smooth. Add rest of flour and mix well. Let rise til double, punch down and place in the fridge overnight (do not leave out this step) Just before frying roll out in half inch thickness. Cut into peices about 2x2. fry in Oil about 375 degrees that is about 1 inch deep. do not freeze dough

Bread Recipe/Calzone

Bread Recipe (I use this for my calzones, french bread and pizza. You can use it for homemade buns and stuff too). You do have to have a bosch or Blendtec type mixer for this dough to turn out

10 1/2 cups flour
1 T salt
4 T oil or 3 quarter size drops of lethicin
1/2 cup sugar
3 rounded T. Yeast (I only use the Saf yeast found at like Macey's or Kohlers)
4 Cups Hot tap water

Mix all dry ingredients together then add the Oil/lethicin and water. Mix for one minute and then feel the dough to decide if it is too sticky or if you need to add water. (Sometimes depending on the weather I have to add a little more flour and sometimes a little more water. You just want the flour to pull away from the sides of the bowl). Anyway, mix another 5 minutes til it is all mixed well. Form into Bread loaves and let rise for 20 minutes and then bake at 350 for 20-25 minutes. Makes 4 loaves

So if you are doing calzones then I usually will make two loaves of bread and then set the rest aside til I am ready to make the calzones. So I roll out a ball of dough to a large oval depending on the size of calzone you make. I always make huge ones for the adults and little ones for the kids. Then on one half but about a 1/2 inch from the edges I put some Pizza sauce and then whatever toppings that you want all cut up then fold over and seal with pressing edges together with a fork and brush the top with olive oil garlic and italian seasoning ( I like to use the pampered chef one) and bake at 350 for about 15-20 minutes til they are golden brown.

Chocolate Snickerdoodles (Jess recipe)

Chocolate Snickerdoodles
Makes about 3 dozen
Ingredients:
1 1/2 c. sugar
1/2 c. butter, softened
1 tsp. vanilla extract
2 eggs
2 1/4 c. flour
1 tsp. cream of tarter
1/2 c. cocoa
2 Tbsp sugar
2 tsp cinnamon


Directions:
Heat oven to 400 degrees. In large bowl cream sugar and butter until light and fluffy. Blend in vanilla and eggs. Lightly spoon flour into measuring cup, level off. Blend flour, cocoa, cream of tartar, soda and salt into creamed mixture. Shape dough into 1 inch balls. Combine 2 Tbsp sugar and 2 tsp cinnamon. Roll balls into cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheet. Flatten with a fork, the "criss-cross" design.


Bake at 400 degrees for 8-10 minutes until set. Remove immediately.

Yummy Lemon Bars

Crust:
1/4 cup powedered sugar
1 c flour
1/2 c. butter

cream together the sugar and butter until light and fluffy. Add 1 cup flour press into greased 9x9 pan and bake at 350 degrees for 15 minutes.

Batter:
1 c sugar
2 tbsp flour
2 beaten eggs
2 tbsp lemon juice

combine ingredients, beating well. Pour over baked crust, bake at 350 degrees for 20 minutes. sprinkle with powdered sugar

cool, then cut into bars.

Island Crock Pot Chicken

Island crockpot chicken

8 oz can pineapple chunks in heavy syrup
2 lbs chicken breasts)
1 can chicken broth
1/4 c vinegar
2 tbsp brown sugar
2 tsp soy sauce
1 clove garlic minced
1 green pepper cut into squares
3 tbsp cornstarch
1/4 cup water

Directions:
drain pineapple and reserve liquid. Put chicken parts in bottom of slow cooker. Mix together pineapple syrup, chicken broth, vinegar, brown sugar and soy sauce. Heat until brown sugar dissolves. pour over chicken. heat on high 1 hour. Add pineapple chunks, garlic and green pepper. Cover and cook on low 7-9 hours (we did high for 4 hours). Half an hour before serving mix together corn starch and water add to slow cooker.

We served over rice and it turned out very good!

Garlic Parmesan Rolls (These Rolls are similiar to the rolls they serve at Red Lobster)

(this is the long method, if you want to do the short method like I did you follow the directions for the "fast method" on the back of the bag. After 30 minutes of rising that way spoon on topping and let rise in oven another 30 minutes.)

1 bag of frozen Rhodes Rolls
Let rise 1 hour

Topping:
1 cup mayo
1 cube butter, melted
dried parsley (as much as you would like)
4 cloves fresh garlic minced
1 small bag of grated parmesan cheese

Spoon mixture onto rolls after they have risen one hour. Let rise another 2 hours (unless doing the quick method)

Bake at 375 degrees for 25 minutes.

Chicken Enchiladas

Chicken Enchiladas

16 oz can diced Tomatoes
1/2 teaspoon coriander
1 cup sour cream
4 oz green chilies
Mix these ingredients in a blender and set aside. This will be the topping for the enchiladas.

4-6 Boneless chicken breasts (boiled and Shredded)
1/2 teaspoon salt
8 ounce cream cheese
1/2 of a medium yellow onion (chopped)

Shred chicken and mix together with cream cheese, salt and chopped onion.

Fry 10-12 soft taco size flour tortillas in vegetable oil until slightly browned on each side. Scoop chicken mixture in each shell and roll up. Place in 9x13 baking dish. Cover with pink sauce that was set aside at the beginning cover with foil and bake at 350 for 20 minutes. Uncover and top with Monterey Jack Cheese and bake another 5-10 minutes until cheese is melted.

I like to serve these with Spanish Rice a Roni

Cafe Rio Salads

Cafe Rio Salads/Burritos

Meat:
2 1/2 lbs Pork Tender thawed (roast style)
***I am not a pork fan so I use 2 to 3 lbs of Chicken breasts instead depending on how many I am feeding. but follow everything else***

Mix:
1 1/2 C brown sugar with
1 1/2 C salsa (I like to use a fresh salsa out of the deli or veggie area and not a bottled one. I think they taste better)
1 can coke
(just do equal parts of brown sugar & salsa - how ever much you think you need/want)
Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hrs (or until meat is cooked). Shred pork and cook an additional 30 min minimum. The pork will absorb all the juices.


Cafe Rio Rice
3 cups rice
6 cups water
4 tsp. chicken bouillon
1 Tbs. butter
1/2 onion chopped
4 tsp. minced garlic
1/2 bunch cilantro, chopped
1 can diced green chilies
1/2 tsp. salt
Saute onion and garlic with the butter until the onion is soft. Add the rice and water and all other ingredients and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Salad Dressing
1 package dry Hidden Valley Ranch Dressing
1 cup mayonnaise
1/3 cup buttermilk
1 cup cilantro
2 cloves garlic ( I use extra garlic usually cause we like garlic)
3 tomatillos (skin off)
1/2 tsp cayenne pepper
Put all ingredients into a blender. Chill before serving and it will thicken.

For those of you that haven't had a Cafe Rio Salad.......Serve in a bowl with warm tortilla. Layer rice, beans, pork, romaine lettuce, crushed tortilla chips, and dressing.