Homemade Pancakes

Homemade Pancakes

Ingredients
2 Tbsp oil
1 egg
2 Tbsp sugar
1 cup milk
1 cup flour
2 tsp baking powder
dash salt

Directions
Mix all ingredients in a bowl. Cook like you normally would a pancake. Serve with butter and syrup.

For variations, try the following:

*Add chocolate chips (about 1/2 cup) and a mashed banana for banana chocolate chip pancakes.
*Add one mashed banana to the batter for banana pancakes.
*Add blueberries or strawberries or a mixture of both for berry pancakes.
*Add 1 to 2 peeled and chopped apples and some cinnamon (to taste) for apple cinnamon pancakes.

Easy Friendship Cake

Ingredients

• 1 package yellow cake mix
• 4 eggs
• 2/3 cup vegetable oil
• 1 1/2 cups fruit cocktail, drained
• 1 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix with eggs and oil. Mix thoroughly and stir in fruit and nuts. Pour batter into prepared pan.
3. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Optional to sprinkle with powdered sugar or add whipped cream.
   

Raspberry Oatmeal Bars

Raspberry Oatmeal Bars

Ingredients:

1 pkg. yellow cake mix

2 1/2 C quick cooking oats

3/4 c melted margarine

1 C raspberry jam

1 T lemon juice or water

Directions:

Grease 9X13 inch pan. Oven on at 375 degrees. Mix cake mix, oats and butter. Press firmly 1/2 of oats/cake mixture in pan. Combine jam and lemon juice in separate bowl. Spread over crust. Add remaining oats/cake mixture on top of raspberry jam. Bake 15-20 minutes or until top is lightly browned. Cool before cutting into bars

Zucchini Nut Bread

Zucchini Nut Bread
makes 2 loaves or 24 muffins

3 eggs
1 cup vegetable oil
2 1/2 cups sugar
2 medium zucchini, ends removed, grated with peel on
1 tbsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. grated nutmeg
1 tbsp. cinnamon
3 cups flour
1 cup chopped nuts

Preheat oven to 325 degrees. Grease and flour 2 loaf pans or 24 cups for muffins. Beat eggs until lemony yellow; add oil, sugar, zucchini and vanilla. Mix well. Add remaining ingredients; mix just until all flour is mixed in. Pour into prepared pans. Bake loaves 1 hour - 1 hour 15 minutes. Bake muffins 15-20 minutes (this can take longer...it is very dense). Makes delicious finger sandwiches with cream cheese

(Recipe from: Amanda Neeley)

Peanut Butter Balls

Peanut Butter Balls

Ingredients:
1 1/3 c graham cracker crumbs
1 3/4 c powdered sugar
2 tsp vanilla extract
1/2 c melted crisco vegetable shortening
3/4 c peanut butter
2 c melted semi-sweet chocolate chips

Directions:
Combine ingredients up to chocolate chips and mix very well. I usually just use my hands. Form into balls the size of your choice and freeze about two hours. Melt chocolate chips with about 2T crisco in saucepan and then roll balls in chocolate. Refrigerate overnight.

Chicken Nacho Casserole

Chicken Nacho Casserole

Ingredients:
2 cups cooked, chopped chicken breasts
2 C. grated cheddar and/or monterey jack cheese (you can add as much as you'd like)
1 can Rotel with green chilies, drained well
1 can cream of chicken soup
1 can Green Giant Mexicorn
1 tsp. taco seasoning
1/2-1 cup instant rice

Directions:
Mix all of the above together well and spread evenly into a 9x9 casserole dish sprayed with Pam. Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and sprinkle 2-3 cups crumbled Tostitos of your choice, followed by more grated cheese on top. Place back in oven uncovered until cheese is melted to your liking and casserole is nice and bubbly.

S'mores Sandwhich Bar Cookies

S'mores Sandwhich Bar Cookies!

Ingredients:
1/2 C. Butter or margarine softened
3/4 C. Sugar
1 Egg
1 tsp. Vanilla extract
1 1/3 C. All-purpose flour
3/4 C. Graham cracker crumbs
1 tsp. Baking powder
1/4 tsp. Salt
3 C. Miniature marshmallows
1 1/3 C. Hershey's mini milk chocolate bars or 5 Hershey's milk chocolate bars (1.55 oz. each)

Directons:
1. Heat oven to 350 degrees. Grease 8-inch square baking pan.
2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan. Bake 15 minutes.
3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars.

(Recipe from: Hershey's 3 Books in One Cookbook)

Chocolate Oatmeal Chewies

Chocolate Oatmeal Chewies

Ingredients:
2 c. sugar
1 stick butter
1/2 c. milk
1/2 c. cocoa
1/2 c. pnut butter
3 c. quick cooking oats

Directions:
Mix sugar, butter and milk together in large saucepan over medium-high heat until butter is melted. Stir constantly. Continue stirring and bring mixture to a boil. Let boil for one minute while stirring. Remove from heat and stir in cocoa, pnut butter and oats. Mix well. Drop by rounded "mounds" onto waxed paper and let cool.

Homemade Pancakes:

Homemade Pancakes:
2c. sour milk
3 eggs
3c. bread flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. sugar
4 T melted butterDirections:
Mix milk and eggs with whisk very well.
Mix in flour and dry ingredients until smooth.
Mix in melted butter.

(This recipe is from "Amish Cooking")

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

Ingredients:
1 unbaked 9-inch deep-dish pie shell (thaw if frozen)
2 eggs
1/2 cup plain flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 sticks butter, softened
1 cup semi-sweet chocolate chips

Directions:
Beat eggs in large bowl on high until foamy.
Mix in flour, sugars and butter. Mix well.
Stir in chocolate chips and spoon into pie shell.
Bake for 55-60 minutes at 350 degrees.

White Chicken Chili

Crock Pot White Chicken Chili

Ingredients
1 ¼ lbs boneless skinless chicken (canned works too)
2 (15 oz) cans great northern beans or navy beans
1 (15 oz) can hominy or white corn
1 (1 ¼ oz) envelope taco seasoning (chicken taco mix is good!)
1 (4 ½ oz) can of chopped green chilies
1 (10 ¾ oz) can condensed cream of chicken soup
1 (14 oz) can chicken broth
½ cup sour cream
Optional: chopped green onion
Optional: Monterey jack cheese


Directions:
1. Place chicken in a 4 quart slow cooker
2. Top with beans and corn
3. In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in a crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with optional green onions and jack cheese if desired.

(Recipe is adapted from a Betty Crocker Slow Cooker Recipes Cookbook)

Buttermilk Apple Cake

Buttermilk Apple Cake

3/4 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup apple, peeled and diced (this is about 1 medium apple)
1/2 cup buttermilk (or put 2 tsp. vanilla in measuring cup, add milk to equal 1/2 cup,stir)

Topping:
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1/2 tsp. cinnamon (I used 1/2 tsp Penzey's Baking Spice)

Preheat oven to 350 degrees. Grease a 9x9-square baking pan. In a large bowl, combine 3/4 cup brown sugar, oil, egg, and vanilla. Stir to combine. Stir together flour, baking soda and salt. Add to egg mixture. Add apple and buttermilk, stirring to combine. Pour into prepared pan. In a small bowl, mix the topping ingredients. Sprinkle evenly over cake batter. Place cake in oven and bake 20-25 minutes or until a toothpick poked in center of cake comes out clean.

(Recipe from: Amanda Neelley)

Pat-a-Cake Scones

Pat-a-Cake Scones

Ingredients:
1 1/2 cups self rising flour
1/3 cup sugar
1 cup heavy whipping cream
colored sugar

Directions:
Preheat oven to 375Combine flour and sugar. Make a well in the center of the flour. Add cream. Stir till mixed well. Coat hands with flour. Knead a few times. Start singing Pat-a-Cake. (We sang it a few times!) Pat out flat. Cut into triangle or circle shapes. Sprinkle colored sugar on top. Bake 18 min. or until golden.

Dum-Dums

Dum-Dums

Leftover pie dough
Butter, melted
Brown sugar
Cinnamon
Nuts, finely chopped (optional)

Measurements are impossible for this recipe since it all depends on how much leftover pie dough you have. (Or make the pie dough, skip the pie and bake these.)

Preheat oven to 325.

Roll out the dough so it’s about 1/8 inch thick. Brush with melted butter. Cover with a layer of brown sugar—add as much as you think you’d like. Sprinkle with cinnamon and nuts, if using. (Pecans are a nice addition.) Roll dough into a log, then slice into roughly 1/4-inch slices. Put on baking sheet and brush with more butter, if desired. Bake for about 15 minutes or until dough is cooked but not brown.

Best served warm.

(Sorry, not sure where this recipe came from)

Buffalo Chicken Dip

Buffalo Chicken Dip
2 - 10 oz cans chunk chicken, drained
2 - 8oz packages cream cheese, softened
1 cup Ranch dressing
1 small bottle hot sauce (Buffalo Wing sauce)
1 1/2 cups shredded Cheddar cheese

Directions: Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and Ranch dressing. Stir and cook until well blended. Transfer to ovenware. Add in the Cheddar cheese. Bake at 350 degrees for about 20 minutes. Serve with tortilla chips, crackers and celery.

Soft & Chewy Chocolate Peanut Butter Cookies

Soft & Chewy Chocolate Peanut Butter Cookies

1 pkg. devil's food cake mix
4 oz (1/2 of an 8 oz package) Philadelphia Cream Cheese, softened
1/2 cup peanut butter
1 egg

Preheat oven to 375 degrees. Place all ingredients in large bowl. Beat with an electric mixer on low speed 2 minutes. Beat on medium speed for an additional 2 minutes. Shape into 1-inch balls. Place 2 inches apart on baking sheets. Flatten each ball, in a criss-cross pattern, with tines of fork dipped in sugar. Bake 7-8 minutes or until edges of cookies are set. Cool 2 min. on baking sheets. Remove to wire racks; cool completely. Makes 3 1/2 dozen

Lollipop

Lollipop

Ingredients

• 3/4 cup white sugar
• 1/2 stick butter
• 1/2 cup light corn syrup
• 1 (3-ounce) box cherry gelatin dessert
• Nonstick vegetable cooking spray

Directions

20 lollipop sticks

Metal tablespoon measure

Candy thermometer

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

Cook's Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.

(Recipe from: http://www.letsentertain.net/)

Easy Powdered Sugar Buttercream Frosting

Easy Powdered Sugar Buttercream Frosting

2 sticks butter
3-4 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. almond extract, optional
a little milk, for thinning out the frosting
Food color, optional

Beat the butter at high speed with an electric mixer. Add 1 cup of the powdered sugar and the extracts (if using). Beat until light and fluffy. Add the remaining powdered sugar alternating with a little bit of milk (no more than 1-2 tsp. at a time), until you reach the desired texture. Create different colored frosting by mixing in food color.

Fudge Icing

Fudge Icing

1 stick butter (melted)
4 heaping Tbsp. cocoa powder
2-3 cups powdered sugar (may not need all of it)
1/2 cup heavy cream

Stir butter with the cocoa powder. Beat in part of the powdered sugar and a few tablespoons of the heavy cream. Slowly add more powdered sugar and cream until icing is at a spreadable consistency.

Peanut Butter Mousse for cake

Peanut Butter Mousse For Cake

2 cups creamy peanut butter
1 (8 oz.) cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 cup heavy cream, chilled

Using an electric mixer, beat the peanut butter and cream cheese. Add the powdered sugar and vanilla. Continuous beating will create thickness in mousse. In a separate bowl, beat heavy cream with clean beaters to make soft peaks.

Fold the whipped cream into the peanut butter mixture in two additions. This creates lightening of the mousse instead of deflating it.

Store in container and chill until ready to assemble into a cake.

Easy Cheaters Chocolate Cake

Easy Cheaters Chocolate Cake

1 German Chocolate Cake mix
3 heaping T cocoa powder
1 stick butter
3 eggs
1 1/4 cups milk

Melt stick of butter. Combine all ingredients. Bake at 350 until center of cake is no longer wet.

Vegetarian Peanut Noodles

Vegetarian Peanut Noodles

1 (8 oz.) linguine, cooked and hot (really, any type of long noodle will do)
1/2 cup creamy or chunky peanut butter
1/3 cup reserved pasta water (more or less to thin out the sauce)
1-2 T brown sugar
1-2 T soy sauce
1 tsp. fresh ginger or 1/2 tsp. ground ginger
1/2 cup shredded carrots
1 red pepper, thinly sliced
2-3 green onions, thinly sliced, white and tender green parts only
cilantro, for garnish (optional)

Whisk together the peanut butter, brown sugar, soy sauce, and ginger. Add the water a little at a time until the sauce reaches desired consistency. Pour over the noodles and toss to coat. Add the veggies and toss again. Garnish and serve.

Teriyaki Sauce

Teriyaki Sauce

1 cup Soy Sauce
1 cup white sugar
1 cup water
fresh ginger and garlic, minced (to your taste)

Mix well to dissolve sugar. Store in the fridge.

Applesauce Cookies:

Applesauce Cookies

• 1 cup sugar
• 1/2 cup shortening
• 2 eggs
• 1 cup applesauce
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp salt
• 2 cups flour
• chocolate chips, nuts, raisins

Mix the first 5 ingredients together. Then add in the rest of the dry ingredients to it, combining well. Now add your chocolate chips, nuts, or raisins. Scoop onto a baking sheet. The dough will be very soft. It gets plopped on the baking sheet, but will cook up nicely. Bake for 8-11 minutes at 400* or until lightly brown. Makes 3 dozen cookies.

Recipe from Marie

Chocolate Velvet Ice Cream Sauce

Chocolate Velvet Ice Cream Sauce

1 bag (12 oz.) semi-sweet chocolate chips

1/2 C firmly packed powdered sugar

4 TB butter

1/2 tsp. vanilla

1/2 tsp. almond extract

dash of salt

1/2 C milk, any kind

Place all ingredients except milk into a large glass bowl and microwave on high until boiling, stirring after 30 second intervals. Immediately pour chocolate mixture into a blender and add milk. Blend for 1 minute and add more milk if needed slowly until sauce is smooth and thick. Keep refrigerated.

Yields 3 small 8 oz. jars. To serve, warm in microwave for 1 minute, stirring after 30 seconds. Spoon over ice cream, brownies or fresh fruit!

Sugar Candy

Sugar Candy

(picture from: mspmag.com)

Ingredients:
1 cup of water
3 cups of white granulated sugar
drinking glasses (as many colored candies you want)
food coloring
bamboo skewers (the ones in the photo above were done with a cord tied on a pencil and we didn't like the results as much.

Directions:

On medium to high heat, boil 2 cups of sugar and water while stirring continuosly. Once sugar is dissolved and looks clear, add remaining cup of sugar a little at a time. Once all is dissolved, turn off heat and let mixture cool for 20 minutes. Pour into glasses. Add whatever color of food color you want into the glasses. Put skewers into the glass with pointed side down. Leave overnight and check the next day. There should be sugar crystals formed onto skewer. Leave in glass longer and more will form. Recommend leaving skewers in glass at least 2 days.

White Chocolate Popcorn

White Chocolate Popcorn
Ingredients:
1 1/2 lbs of white almond bark
1 bag almond slivers (optional)
3 bags fat free popcorn (reg works but is more yellow)
Confectioners sugar
1-2 T shortening (optional)

Directions:
Pop popcorn in microwave and place in large bowl. Melt almond bark in microwave according to the package’s directions. If bark is not smooth after melting, stir in shortening until mixture is smooth and loose enough to coat popcorn. Mix over popcorn and almond slivers unit well coated. Sprinkle confectioners sugar over all and mix until the sheen is gone from chocolate. Add more sugar as needed.

Steamed Wonton Purses

Steamed Wonton Purses

Ingredients:
WONTONS
1/2 lb. ground turkey or beef
1 egg
2 T soy sauce
1 1/2 T asian seasoning mix
1 T plain dry bread crumbs
1 garlic clove, pressed
16 square wonton skins

SAUCE
1/4 C rice vinegar
2 T soy sauce
1 T asian seasoning mix
1 garlic clove, pressed


Directions:
For wontons, combine all ingredients except skins. Spray steamer with cooking spray. Place wonton skins on smooth side of cutting board. Scoop about 1 T into the center of each wonton. Lightly brush outer edges with water. Bring corners up toward center. Pinch centes to seal and place into steamer. Boil 3 C water in skillet. Reduce heat to simmer and place steamer into skillet. Cover. Cook wontos 5-7 minutes or until thermometer reads 160 degrees. For sauce, combine all ingredients in a small bowl. Mix well. Transfer wontons onto serving platter. Add sauce if desired.

Cooks tip:
Asian Seasoning Mix substitution
1 (1 inch) fresh ginger root, peeled and finely grated
2 garlic cloves, pressed
1/4 tsp. cayenne pepper

Seasoning mix in the sauce
1 tsp. grated fresh ginger root
1 tsp. toasted sesame oil

(Recipe from Pampered Chef: Season's Best~ Spring Summer 2009)

Grilled Chicken Penne al Fresco

Grilled Chicken Penne al Fresco

Ingredients:
4 garlic cloves, peeled 2 cups grape or cherry tomatoes 3 cups uncooked mezze penne pasta 3 cups chicken broth 3/4 cup dry white wine such as Chardonnay		1/2 tsp each salt and coarsely ground black pepper 1 1/4 cups lightly packed fresh basil leaves, divided 1 oz Parmesan cheese, grated (about 1/4 cup packed) 2 cups diced grilled chicken breasts Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
1.	Spray microwave safe dish with olive oil. Slice garlic into dish. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using. Add pasta, broth, wine, salt and black pepper.
2.	Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
3.	Carefully remove dish from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to dish; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta. To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink. ©The Pampered Chef, Ltd. 2009

Cherry Chocolate-Chunk Cookies

Ingredients

Makes 20 cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups oats
• 1 cup dried cherries
• 4 1/2 ounces bittersweet chocolate, coarsely chopped
• 1 cup toffee pieces

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg, mix on high speed to combine. Add the vanilla; mix to combine. Scrape down sides of the bowl.
3. Add flour mixture to butter mixture and mix on low speed until well combined. Add oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
4. Using a 2-inch ice cream scoop, scoop dough onto prepared baking sheets. Repeat, spacing 2 inches apart.
5. Bake cookies until golden brown 13 to 15 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

(Recipe from: MarthaStewart.com, April 2009)

Sweet-and-Sour Chicken Wings

Ingredients

Serves 4

• 2 pounds chicken wings
• 1/2 cup sherry-wine vinegar
• 1/2 cup olive oil
• 2 tablespoons light-brown sugar
• 1 tablespoon paprika
• 4 cloves garlic, smashed
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• Nonstick cooking spray

Directions

1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

(Recipe from: Everyday Food, April 2009)

Popcorn balls

Popcorn balls

Ingredients:
1 cup sugar

1 cup Karo

1 small box Jell-o (any kind)

microwave popcorn (popped/butter flavored)

Directions:
Put sugar and corn syrup in sauce pan and bring to a boil. Let it boil for 1 minute. Remove from heat and stir in 1 small box jell-o. Pour over popcorn and eat as is or mold into popcorn balls!

Banana Cupcakes with Ganache Frosting

Banana Cupcakes with Ganache Frosting

Ingredients:
2 cups all-purpose flour
1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chopped pecans

Frosting:
7 squares (1 ounce each) semisweet chocolate, chopped
1/2 cup heavy whipping cream
6 tablespoons shortening
1/3 cup Domino® or C&H® Pure Cane Powdered Sugar
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. In a large bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes. Yield: about 1-1/2 dozen.

(Recipe from: Taste of Home)

Chicken Cheddar Rice Bake

Chicken Cheddar Rice Bake
Makes: 6 servings

Ingredients:
1/4 cup of butter
1/4 cup of flour
3 chicken bullion cubes, crumbled
2 cups of milk
3 cups of cooked, cubed chicken
1/2 lb. of fresh mushrooms, sliced
4 cups of COOKED rice
1 cup of cheddar cheese, grated

Directions:
Melt butter in 3 qt. saucepan. Blend in flour and chicken bullion cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 8" square dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 for 30 minutes or until casserole is bubbly and hot.

(Recipe from: Christine Ussery)

Russian Tea Cakes

Russian Tea Cakes

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2	cup all-purpose flour
3/4	cup finely chopped pecans
1/2	teaspoon vanilla
1/2	cup plus 1 tablespoon powdered sugar

DIRECTIONS

1.	Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2.	Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3.	Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4.	Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

(Recipe from: Pillsbury)

Sweet 'n Nutty Snack Mix

Appetizer

Appetizer

Beverages

Beverages

Breakfast

Breakfast

Desserts

Desserts

Dinner

Dinner

Lunch

Lunch

Main Course

Main Course

Salad

Salad

Sandwich

Sandwich

Snacks

Snacks

Soup

Soup

Sweet 'n Nutty Snack Mix

Ingredients:

•	4 1/2 cups party mix
OR	crispy multi-grain cereal
•	2 tablespoons Crisco® Butter Shortening
OR	2 tablespoons Crisco® Butter Shortening Sticks
•	1/2 cup chocolate chips
•	1/4 cup Jif® Creamy Peanut Butter
•	1/2 teaspoon vanilla extract
•	3/4 cup powdered sugar

Directions:

1.	PLACE party mix or cereal into large bowl.
2.	MICROWAVE shortening, chocolate chips and peanut butter in microwave-safe bowl on MEDIUM (50% power), checking at 1 minute intervals until melted.
3.	REMOVE mixture from microwave; stir in vanilla.
4.	POUR over cereal; mix until well coated. Place powdered sugar in plastic resealable food storage bag. Add coated cereal; toss to coat well.
5.	SPREAD onto sheet of wax paper to cool. When cool, pick up with hands and store in airtight container. Refrigerate. Discard excess sugar.

Yield: 5 cups

(Recipe from: JIF)

Easy trifle

Easy Trifle

Layer the following in a trifle bowl starting at the bottom:
Crumpled brownies (try Ghirardelli Double Chocolate Brownie Mix)
Chocolate pudding (try Kozy pudding)
Cool whip
Toffee pieces (try Heath bar pieces)

Repeat layers.

Optional: Add pecans or peanuts.

Baked Potato Soup

Baked Potato Soup

Ingredients:
3 pounds red potatoes
1/4 cup butter, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted (you may add more if you like)
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce

Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.

(Recipe from: Becky Wilcox)