Rock Candy

15cm piece of string
A pencil
A paper clip (or a heavy candy like a small candy cane or starbursts...this will add a yummy flavor to the rock candy)
1 cup of water
2 cups of sugar
A glass jar

What to do

1. Tie the 15 cm piece of string to the middle of the pencil.
2. Tie the paper clip (or bead) onto the end of the string.
3. Put the pencil across the top of a jar so that the string hangs down the middle of the jar. If it hangs down too far, roll the string around the pencil until the string is not touching the sides or bottom of the jar. The string will act as a seed for the crystal. Any type of jar will do, but canning jars, pint size are especially nice, they will endure the hot temperatures. Tall skinny olive jars are also nice because they don't use up so much of the liquid.
4. Now that the string and pencil are ready remove them from the jar and put them aside
5. Get a helpful adult!
6. Pour the water into a pan and bring it to boil.
7. Pour about 1/4 cup of sugar into the boiling water, stirring until it dissolves.
8. Keep adding more and more sugar, each time stirring it until it dissolves, until no more will dissolve. This will take time and patience and it will take longer for the sugar to dissolve each time.Be sure you don't give up too soon.
9. Have your friendly ADULT carefully pour the hot sugar solution into the jars to the top. Then submerge the paper clip and string into the sugar solution. Be sure the string hangs down in the middle of the jar.
10. Allow the jar to cool and put it someplace where it will not be disturbed.

Now just wait. The sugar crystals will grow for the next few weeks. When you mixed the water and sugar you made a SUPER SATURATED SOLUTION. This means that the water could only hold the sugar if both were very hot. As the water cools the sugar "comes out" of the solution back into sugar crystals on your string. The string and paper clip act as a "seed" that they start to grow on. With some luck and patience you will have a tasty scientific treat! Enjoy!

Bambinos

1 C. scalded milk
1/4 C. margarine
1/4 C. sugar
3 C. flour
1 1/2 T. yeast in 1/4 C. warm water
2 eggs
1/2 tsp. salt

Mix milk and margarine. Add yeast mixture, eggs, sugar, and salt. Mix in flour; knead and chill. Make small balls from dough, roll out into flat circle, and spread with pizza sauce. Top with choice of pizza topping and place another dough circle on top. Pinch edges and deep fry until golden brown.

Chef Laynie

Golden Garlic Bread

1/3 C. softened butter or margarine
1/4 C. Grated Parmesan cheese
garlic salt or powder
1 tsp. dried basil
1 loaf French bread, halved lengthwise

In bowl, combine the butter, Parmesan cheese, garlic and basil; mix well. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil 4 inches from the heat until golden brown, about 3 minutes. Cut into 3 inch pieces.

Chef Laynie

Zucchini Bread

2 C. shredded raw zucchini
3 C. flour
1 C. cooking oil
2 C. white sugar
1/2 C. brown sugar
1 tsp. baking soda
1/2 C nuts
1/2 tsp. baking powder
11/2 tsp. vanilla
3 eggs
1/2 tsp. salt
3 tsp. cinnamon

Beat eggs until foamy; add oil, sugars, vanilla and zucchini. Add dry ingredients and stir until moistened. Put in two greased and floured loaf pans. Bake at 325 degrees for 1 hour.

Chef Laynie

Yogurt Chicken

Boneless/Skinless chicken breasts or tenders
Plain yogurt
1 roll of ritz crackers
1/4 cup butter

Melt butter in a bowl
crush the ritz crackers
Mix the butter and crackers
Dip chicken in the yogurt
Roll the chicken with yogurt in the ritz mix
Throw them on a cookie sheet and sprinkle garlic salt and parmesion cheese on top.
Bake at 350 for about 20 minutes

Rice Krispie Ice Cream Dessert

2 cup rice krispies
1 cup brown sugar
1 cube butter
1 cup coconut
1 cup chopped walnuts
1/2 gallon vanilla ice cream in rectangular pkg

Melt butter in pan, take off heat and add the above. Put 1/2 mixture in 9x12 pan. Spread 1/2 gallon ice cream over the mixture. Then add the other half of rice krispie mixture over top of ice cream.

Topping
1 pkg raspberries danish dessert
2 cup cold water
1 Tbsp sugar
One 10 oz pkg raspberries with juice

cook until thick or boil, cool slightly.
Add pkg of frozen raspberries (thawed juice and all)

Cream Cheese Pie

9 oz cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs beaten
Pour into graham cracker crust that has been baked for 5 minutes.
Bake at 350 for 25 minutes

Topping: stir with spoon ONLY
3/4 cup (1 pint) sour cream
5 Tbs sugar
1/2 tsp vanilla
1/4 tsp lemon juice
Add to cooked pie and bake at 350 for 6 minutes
Let cool and refrigerate for a few hours before serving!

Belgian Waffles

4 eggs, separated
1 cup milk
2 cups flour
1/4 cup butter, melted
1 tsp baking powder
1/2 tsp salt
1 Tbs sugar
1 tsp vanilla

Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder and salt, beat well. Beat egg whites until stiff and gently fold into batter.
Bake and enjoy!

Scrambled Egg Casserole

1/2 cup butter or margarine
2 Tbsp flour
1/2 tsp Salt
1/8 tsp Pepper
2 cups milk
1 cup milk
1 cup (4 oz) shredded process American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained, or bits and pieces
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional

In a medium saucepan, melt 2 Tbsp butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly, stirring constatnly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onions in 3 Tbsp butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and cheese sauce; mix well.

Pour into a greased 11x7x2 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown. Sprinkle with onions if desired. 6-8 servings

Sweet and Sour Meatballs

1 1/2 lb hamburger
1/2 cup breadcrumbs (end pieces of loaf)
1 tsp salt
1/2 cup cream
1 sm onion
1/2 tsp pepper
1/8 tsp allspice
1/2 tsp curry powder
2 eggs beaten
Mix and form balls in mixing bowl. Brown and add Sauce.

Sauce:
1 cup beef broth
3/4 cup sugar
1/4 cup catsup
1 Tbs soysauce
1/4 cup vinegar
1 tsp accent
1 1/2 Tbs cornstarch (mix this with water in a little cup before adding)
One 4 oz can pineapple and juice

Cook to a boil and boil for 1 min and pour over meatballs. (I usually double the sauce)

Rice: 1 min rice with 2-3 scrambled eggs, onion and peas!

Italian Dressing Chicken

6 chicken breasts
2 Tbs butter
2 Tbs dry Italian dressing mix

1 can cream of mushroom soup
8 oz cream cheese
1/2 cup water
(double these three ingredients if needed)

Melt and brush chicken with butter, salt and pepper. Put in crock pot sprinkle with Italian dressing mix on chicken and cover. Cook 5-6 hours on low. 1 hr before serving mix soup can, cheese and water, melt together and pour over chicken. Cook 30-45 minutes more.

Serve over rice!

Garden Patch Chowder

2 cups boiling water
1 1/2 cups cubed red potatoes
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
1 cup milk
1/2 cup chicken broth
2 cups shredded cheese
1/4 tsp dill weed
3 cooked chicken breasts

Add potatoes, carrots, celery, onion, salt and pepper to boiling water. Return to boil, cover and simmer for 10 min. DO NOT DRAIN

Melt butter in separate pan and stir in flour. Cook until smooth (stirring constantly). Remove from heat.

Gradually stir in milk and chicken broth. Bring to a boil over medium heat. Boil and stir one minute. Add cheese, stir until melted. Add undrained veggies and dill weed. Do not boil!

Serve with rolls or bread sticks!

Chicken Fajitas

1 lb Boneless/Skinless Chicken
2 Bell Peppers (whichever color combination you like) cut into strips
1 Small/Medium Onion cut into strips
Seasoning Salt
Garlic Salt
Black Pepper

Brown chicken in large frying pan coated in non-stick spray. Season lightly with seasoning salt. Remove chicken and cut into strips. Place chicken, bell peppers, onion and 1/4 cup water in frying pan over medium heat. Season to taste with garlic salt and black pepper. Let simmer, stiring occaisionally, until onions are clear and pepper is tender. (For a little bit different flavor you can also continue to cook until the onion has carmelized)

Serve warm in flour tortillas with cheese, sour cream, salsa or whatever other taco toppings you like.

To speed the preparation process you can also use frozen peppers and onions that have already been cut for fajitas (though I recommend unseasoned ones).

Carmel Corn

2 Cubes butter
2 C. brown sugar
1/2 C. Karo Syrup
1 tsp. salt
1/2 tsp. baking soda
5 qts. popped popcorn

Combine all ingredients except baking soda. Cook to 248 degrees on a candy thermometer. Add baking soda and stir quickly into popcorn. Pour candied popcorn onto cookie sheet and bake in pre-heated oven at 225 degrees for 45 minutes. Stir every 15 minutes. Do not over cook. Watch carefully as popcorn can scorch easily. You may also add 1 Can sweetened evaporated milk and/or 1 tsp. vanilla to mixture before adding the baking soda.

Cheese and Broccoli Soup

1 can family size Cream of Chicken Soup
3 tablespoons grated onion
2 T. butter
2 cups shredded Cheddar cheese
3 cups milk
1 package fresh or frozen broccoli florets, steamed

In a large pot, sauté onion in the butter. Over low heat: Add can of soup (undiluted) to pot and stir. Add cheese and stir until melted. Add milk and stir until smooth. Add the steamed broccoli and stir. Simmer until bubbly. Serves four.

Pizza Hut Style Pizza Dough

1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Add ingredients to bread machine, according to manufacturer's settings, and run dough setting. After the machine beeps, roll out the dough. You can roll the dough into two 9x13" pizzas (great for kid's lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above). Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings. If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly. Enjoy!

Chef Michelle

Olive Garden's Fettucine Alfredo

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

In a medium saucepan, melt butter. When butter is melted, add cream cheese. When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.

Chef Michelle

Caramels

2 Cups sugar
1 square butter (8 Tbs)
1 Cup light karo syrup
1 can evaporated milk (this cuts the cooking time LOTS!)
1 tsp. Vanilla

Bring to boil 1st 3 ingredients. Add milk, slowly, and keep it at a boil until firm ball stage. Take off heat, add vanilla, and pour into greased 8x8 pan and cool before serving, or cutting.

Chef Michelle

Mini Cheddar Meat Loaves

1 egg
3/4 c. milk
1 c. (4 oz) chedder cheese grated
1/2 c. quick-cooking oats
1/2 c. onion, chopped (we used onion powder as we didn't have an onion)
1 tsp. salt
1 lb lean ground beef
2/3 c. ketchup
1/2 c. brown sugar, packed
1 1/2 tsp. prepared mustard

In a bowl, beat egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eights loaves; placed in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard and spoon over loaves. Bake uncovered at 350 for 45 mins or untill the meat is no longer pink and a meat thermometer reads 160. Makes 8 servings

Chef Michelle

Easy Spaghetti Bake

Spaghetti (we used a full bag)
8 oz sour cream (I added a little more)
8 oz cream cheese (I would double)
1+ lb ground beef
1-2 jars spaghetti sauce (we added salsa too)
2-4 cups mozzarella cheese (I did about 6)

Cook spaghetti noodles then add to cooked ground beef and mix in with favorite spaghetti sauce (and salsa). Mix sour cream and cream cheese together. Put the mixed noodles in the bottom of the 9x13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese. Top with meat sauce. Bake at 350 for about 40 minutes, until warmed through and cheese is melted. Freezing this isso easy! Put in 2 small pans and freeze one. Line the pan to be frozen with greased tin foil. After casserole is frozen, remove hardened casserole in foil, wrap and label. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked. Or reheat in microwave if previously cooked or cook directly from the freezer and bake for 1-1/2 to 2 hours at 350-degrees.

Chef Michelle

Cookie Salad

2 small cans of mandarin oranges
2 big cans pineapple tidbits or chunks (tidbits are better)
Grapes
2 bananas
2 small boxes instant vanilla pudding
2 cups buttermilk
12 ounces cool whip (whipped topping, or whatever you call it)
1 package of fudge stripe cookies (all this stuff can be the off brand if you want)

Let the canned fruit drain overnight in the fridge. (If you have time. If not just let it drain while you mix the other stuff.) Mix the 2 boxes of pudding with the 2 cups of buttermilk. Then fold in the cool whip to that mixture. Cut up the bananas and mix all the fruit into the pudding, buttermilk, and cool whip stuff. Then right before you serve it crumble the package of cookies up and mix them into the salad. If you put them in and don’t serve it for awhile then they get soggy.

Chef Michelle

Cheesy Salsa Meatloaf

2 lb. ground beef 1-1/2 cups KRAFT Shredded Cheddar Cheese 1/2 cup plain dry bread crumbs 1/4 cup milk 1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1 egg, lightly beaten 1 clove garlic, minced

PREHEAT oven to 400°F. Mix all ingredients until well blended.
SHAPE into loaf in 9x5-inch loaf pan.
BAKE 1 hour or until center is no longer pink. Remove from oven.
Let stand 3 minutes before removing from pan. Cut into slices to serve.

Chef Michelle

Baked Chimichangas

8 ounces ground 90% lean beef or turkey 1/2 cup chopped onion 1/2 teaspoon minced garlic 1 cup chunky salsa 1 teaspoon chili seasoning 8 (6-inch) flour tortillas 1/4 cup no-fat sour cream
Heat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Serves 4 (2 each). Serving size (2 chimichangas)

Chef Michelle

Vegitable Soup

2-3 cans Garlic roasted chicken broth1-2 bags frozen veggies1-2 cups water1/2-1 can tomato pastePotatoes, cut up (optional, I added them because I had some)
Mix all ingredients in crockpot. On low, cook 4-8 hours. On high, cook 1-3 hours. (I had to add an additional hour to allow my potatoes time to cook.)
OR
You can add all the ingredients into a pan and simmer until frozen veggies are soft.

Chef Michelle

Chicken Salad Sandwiches

canned chicken

low fat mayo (spoonful or two)

1/4 cup plain yogurt

crescents

cut up green or red grapes

T. poppy seeds

squirt of honey

*mix and put on crescents!

So good and quick and easy. (if want to be healty- skip the crescents- but that is the best part:)

Chef Erin

Like Cafe Rio Pork

pork roast

jar of salsa

1/2 cup of brown sugar (if a big roast- can use more!)

Cook in crock pot for 6 hours.

Shred and use in a Pork Salad with black beans, brown rice, lettuce, tomatoes, cheese, guacamole- all in a big soft tortilla

You can also use the pork in a big burrito- put in flour tortilla and add cheese, beans and rice. Then fold and top with green sauce and put in oven for 10 min to heat and melt cheese!

Chef Erin

Flour Tortillas

4 cups flour
1 tsp baking powder
1/4 tsp salt
1-2 Tbsp shortening
MIX

1 cup hot water-add enough to make soft

Heat grill, roll center out
Brown lightly on each side

Chef TyAnna

Yogurt Pie

2 cups yogurt (any flavor)
1 carton cool whip
1 gram cracker crust

Mix yogurt and cool whip
Put in gram cracker crust, refrigerate
May top w/ fruit if you wish

Chef TyAnna

Salisbury Steak

5 lbs hamburger
3 tsp pork shake and bake
3 tsp onion salt
3 tsp salt and pepper
1/2 pkg hamburger (or chicken) shake and bake
2 1/2 canned milk cans
small pkg saltine crackers, crushed

Make paddies out of the mixture and brown both sides. Put in roaster and add 3 pkg gravy mix.

Chef TyAnna

Mini Cheesecakes

38 oz cream cheese
3 eggs
1 cup sugar
1 tsp vanilla

Mix together
place cups on cookie sheet
1 vanilla wafer 2/3 cup full

bake 350 for 25 min
Makes 30 cakes

Chef TyAnna

Tator Tot Casserole

1 bag tator tots
1 can creme of mushroom soup
1 can creme of chicken soup
1/2 carton sour creme
1/4 cup milk
1 bag of frozen peas (or favorite veggie)
1 1/2 shredded cheese

add all together with cheese on top.

cook at 350 for 25 min then broil for 5 minutes

Chef TyAnna

Plantation Casserole

1 lb hamburger
1 can creme of mushroom soup
1 can creme of chicken soup
1/2 carton sour creme
1/4 cup milk
1/2 pkg egg noodles
1 bag of frozen peas (or favorite veggie)
1 1/2 shredded cheese

Brown hamburger, cook noodles, add all together with cheese on top.

350 for 25 min

Chef TyAnna

Golden Parmesan Potatoes

6 large potatoes
1/4 cup flour
1/4 cup grated parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 cup melted margarine

Preheat oven to 375. Peel potatoes and cut into quarters. toss with mixture of flour, cheese, salt and pepper in a bag. Arrange in melted margarine in 9x13 dish. Bake for 1 hr, turning once. Sprinkle with parsley (optional)

Chef TyAnna

Broccoli-Cauliflower Salad

1/2 lb broccoli
1 small head cauliflower
1 bunch green onion
Sunflower seeds
crumbled bacon

Cover with:
2 cups mayo
1/2 cup sugar
1/4 cup parmesan cheese
2 Tbsp vinegar

Spread over veggies to edges and top with 1 cup shredded mozzarella cheese. Cover and refrigerate overnight. Stir before serving.

Chef TyAnna

Knot Rolls

2 pkg's yeast
2 cups warm water
1 tsp sugar

1/2 cup sugar
2 tsp salt
6 1/2-7 cups flour (5 1/2 in idaho)
1 egg
1/4 cup oil

Take 1/2 cup flour, salt and yeast mixture and mix well. Add egg, oil, and then the rest of the flour. Put in fridge over night with wax paper that has been sprayed.

Roll out dough, with a pizza cutter cut up 6'' pieces and tie them into a knot. Place on a cookie sheet and cook at 375 for 12 min

Chef TyAnna

Broccoli Rice Casserole

1 small onion, chopped
1/2 cup chopped celery
1 head of chopped broccoli
1 Tbsp butter
1 jar cheese spread
1 can cream of mushroom soup
1 can evaporated milk
3 cups cooked rice
Chicken cubed & cooked

In a large skillet over medium heat, saute onion, celery & broccoli in butter for 305 minutes. Add cooked chicken cubes. Stir in cheese, soup & milk until smooth. Place rice in greased pan. Pour cheese mixture over. Do not stir. Bake, uncovered at 325 for 25-30 min. Or until hot and bubbly.

Chef TyAnna

Yummy Rolls

1/2 cup warm water
2 Tbsp yeast
1/2 cup sugar

2 cup milk microwave a couple minutes.
2 tsp salt
1/2 cup oil
add 2-3 cups flour
add 2 eggs
add yeast mixture
2 more cups of flour 'till not sticky
let raise 1-1 1/2 hour
break dough in half roll into pizza shape
cut into 16 pieces.
Grease pan

375 for 10 min

Chef TyAnna

Poppy Seed Bread

3 eggs
2 cups sugar
1/4 cup oil
1/2 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter extract
1/2 tsp salt
1/2 tsp baking powder
3 cups flour
2 Tbls poppy seeds

Topping:
1/2 tsp vanilla
1/2 tsp butter and almond
3/4 cup powder sugar
1/4 cup orange juice

Mix all ingredients, lightly grease pan. Bake at 325 for 45 min to 1 hour. Let bread cool before adding topping.

Chef TyAnna

Taco Bake

1 lb Ground beef
2 cups shredded cheese
15 oz tomato sauce
15 oz drained corn
2 eggs
1/2 cup chopped onion
1 envolope taco mix
2 cups bisquick
1 cup milk

Cook ground beef and onion until beef is brown. Drain, spoon into ungreased 9x13 baking dish. Stir in taco seasonings, tomato sauce and corn. Sprinkle with cheese, stir remaining ingredients. Pour over beef mixture

Bake 375 for 35 min.

Chef TyAnna

Peanut Brittle

2 cups sugar
1 cup karol light syrop
1/2 cup Hot water
1/2 cup butter
2 cups or so of raw spanish peanuts
1 tsp salt
1 tsp baking soda

Mix syrup, water, sugar together in a pot over medium to medium high heat. Boil and stir until all the water is done (the mix will spin a fine thread when dropped off a spoon)
Add butter and peanuts, stir constantly until the mix reaches the hard crack stage. (a drop of mix dropped in a cup of water will crunch when bitten)

HINTS: Have salt and soda ready, add and stir. The mix will bubble pour and cool as fast as possible to trap the bubbles.
The hotter the temperature is the faster it cooks. If you cook it to long it will burn, if not long enough it will be chewy instead of crunchy.

Chef TyAnna

Monster Cookies

12 eggs
8 tsp soda
1 Tbsp vanilla
1 lb butter
4 cups granulated sugar
2 lb brown sugar
3 lb peanut butter
18 cups oatmeal
1 bag chocolate chips (16 oz)
1 lb M&M's

Mix all ingredients together in large dishpan. Drop by spoonfuls on ungreased cookie sheet. Bake at 350 for 10 min. Do not over bake! Makes dozens and dozens of cookies. These cookies freeze well!

Chef TyAnna

Ham 'N Broccoli Casserole

1 pkg (16 oz) frozen broccolicuts, rinsed and drained
1 can condensed cream of mushroom soup
1 can condensed cheddar cheese soup
1 cup milk
3 cups cut-up fully cooked smoked ham
1/2 tsp onion powder
2 cups bisquick
1 1/2 cups milk

Heat oven to 450. Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular baking dish.

Mix bisquick and 1 1/2 cups milk. Pour over soup mixture

Bake 27-30 min

Chef TyAnna

Chicken & Broccoli Casserole

Layer: 1pkg frozen broccoli in bottom of the casserole dish.
1/2 to 2 cups chicken pieces

Mix: 1 can cream of chicken soup
1-2 Tbsp salad dressing
1 Tbsp lemon juice
1/2 tsp curry powder
salt and pepper

Pour over top of chicken and broccoli
Grate 1/2 to 1 cup grated cheese over top.
Cube 3-4 pieces bread and put over top.

Bake 350 for 27-30 minutes

Chef TyAnna

Chocolate Crinkles

1/2 cup oil
2 cups flour
1/2 tsp. salt
2 cups sugar
2 tsp. baking soda
1 cup powdered sugar
2 tsp. vanilla
4 eggs
4 squared unsweetened chocolate, melted

Mix and roll into balls in powdered sugar

Bake at 350 deg. for 10-12 minutes

Chef Laynie

Monkey Bread

1 cup brown sugar
1/2 cup butter
4 cans of biscuits

Cut biscuits into 4th's. Roll or shake in cinnamon and sugar. Put in angel food or tube pan. Melt butter, add brown sugar and pour over top. Bake at 350 for 45 minutes. Invert on platter of cookie sheet. They are good warm!

Chef Laynie

Easy Cheezy Chicken

6 chicken breasts, boned and skinned
1 can cream of chicken soup
1 can cream of celery soup
1 cup grated cheddar cheese
1 cup sour cream

Salt and pepper chicken, raw, place in a 9x13 pan. Combine soups, cheese and sour cream. Pour over chicken and sprinkle with parpika.
Bake uncovered at 300 deg. for 2 hours

Chef Laynie

Creme De Menthe Brownies

1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 tsp. baking powder
1 (10-ounce) package Andes mints

Frosting:
1/2 cup (1 stick) butter, softened
1/3 cup cocoa
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 Tbls. milk

Instructions:
Preheat oven to 350 degrees. Grease 13 by 9 2 inch pan

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs one at a time, beating well after each addition. Add vanilla.
In a separate bowl, combine flour, cocoa and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

Frosting:
Combine butter, cocoa, confectioners sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from oven and allow brownies to cool, spread with chocolate frosting, Top with shaved mints.

Chef Laynie

White Trash

6 cups Crispex cereal
2 cups Cheerios cereal
2 cups Peanuts
2 cups Pretzels
1-12 oz pkg M&M's
2 lbs White chocolate

Mix together
Melt white chocolate and mix
Lay on wax paper to cool

Clam Chowder

2 cup minced clams & juice

(Boil next two til tender then drain)
1 cup diced onions
1 cup celery

2 cup diced potatoes
3/4 cup butter
3/4 cup flour
1 pt half and half
1 pt milk 1 1/2 tsp salt
1 tsp sage
dash pepper
1/2 tsp sugar

Throw everything in a crock pot and eat when it is good and hot!

Chicken Casserole

1 lbs chicken
Spade L ranch Chicken Seasoning
1 bag hash browns
2 cans cream of chicken soup
2 red onions 2 green peppers
2 cans sliced olives
1/2-1 cup sour cream

Cook chicken till falling apart and where it shreds when you stir it with a spoon. Add hash brown, onions, peppers, olives, soup and sour cream. back for 40 minutes till everything is good and hot. you can sprinkle with crushed potato chips before serving.

Chicken Roll Ups

4 pkg Pillsbury crescent rolls
3 chicken breast (diced)
1 pkg cream cheese - add T milk and microwave
1 cup sour cream
1/2 pkg microwaved of your favorite frozen veggies (we like peas)
A few tsp of melted butter

Cook diced chicken. Add ALL ingredients (except the butter) in large bowl then add the cooked chicken. Stir. Lay out the rolls, put a spoonful of the mixture in the rolls and fold them up so nothing will spill out of them. Top the roll ups off with melted butter on top for a nice crisp texture!

Cook 350 for 15 min

We eat them with 1 minute rice and a can of cream of mushroom soup poured on top!

Manicotti

1pkg Manicotti noodles
1 container of cottage cheese
1/2 lb hambrger
1/2 tsp salt
1/2 tsp garlic salt
Spaghetti sauce
4 oz mazzarella chese
1/2 cup mayonnaise

Brown hamburger. Drain and add mayonnaise, cottage cheese, garlic salt and salt. Mix well. Stuff partially cooked noodles with meat/seasoning mixture. Put noodles into 9x13 baking pan that has a layer of spaghetti sauce on the bottom. Cover noodles with remaining sauce and cheese. Cover with foil, and bake 45 min to and hour at 350 F.

Baguette with Garlic Topping

1 tsp active dry yeast
1 tsp sugar
1 1/2 cups warm water
2 1/2 tsp salt
4 to 4 1/2 cups flour

1)In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 min). With wooden spoon, stir in 2 cups flour until combined.
2)stir in salt and 2 cups remaining flour until mixture forms a stiff ddough.
3)On a lightly floured surface, knead dough with lightly floured hands (8 min or util smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
4)Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs). Preheat oven to 400 F.
5)Punch down dough and form into a long slender loaf (21 inches long and 3 inches wide). Put loaf diagonally on a lightly greased large baking sheet (about 17x14) and let rise uncovered for about 30 minutes.
6)Baguette may be made up to this point 4 hours ahead and chilled.
7)Make 3-4 diagonal slashes on loaf with sharp knife and lightly brush top with cool water.
8)Bake loaf on middle rack 20 minutes or until golden and trasher to cooling rack.

Garlic Bread Topping

1 baguette or loaf of french bread
4-5 garlic cloves finely minced
1 stick butter
1 T parsley
Salt and pepper to taste

Cook garlic and 1 T butter over medium heat till the garlic is lemon colored and sticky. Let cool slightly then mix with the rest of the butter, parsley, salt and pepper. Slice bread in half length wise, spread the butter over both halves. Reassemble and wrap in aluminum foil. Bake at 350 for 10-15 min to melt the butter. Unwrap the bread, lay the two halves butter side up on a cookie sheet cover generously with parmasan cheese and broil for a few minutes. It will burn quickly, DO NOT WALK AWAY FROM THE STOVE, when the cheese has melted and begun to brown, remove, slice and eat!

Aunt Laurie's Apples

16 apples peeled and cored
1 1.2 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg - optional
2 cups water
1/4 cup butter or margarine
2 pkgs pie crust dough (pre made)
cinnamon and sugar

In sauce pan, combine sugar, cinnamon, nutmeg and water, boil for 5 minutes. Remove from flame and add 1/4 cups butter to sauce mixture.

Roll out pie crusts very thin. Cut each crust into fourths. Roll apple in a mixture of sugar and cinnamon, dot with butter. Wrap each apple with crust.

Place in a 9x13 pan, cover with remaining sauce and back at 375 for 45 min.

Chocolate Pecan Strata

Mix:
2 cubes butter, melted
1 1/2 cups flour
1 cup chopped pecans
Spread in 9x13 cake pan - bake 20 min. at 400F

1st Layer:
Fold Together:
1-8 oz pkg cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Let set for few minutes - spread carefully on crust

2nd Layer:
1 6 oz pkg Instant Chocolate pudding
2 cups milk
Mix as per instructions on box. Be sure to use only 2 cups milk.
Spread on 1st layer.

3rd Layer:
1-6 oz pkg Instant Vanilla pudding
2 cups milk
mix as per instructions on box
Spread on 2nd layer

4th Layer:
1 cup cool whip (or more) Spread on Vanilla Layer.
Shave a chocolate hershey bar on top.
Refrigerate 5 hours at least before serving

Giant Old-Fashioned Oatmeal Raisin Cookies

1 cup softened butter
1 cup packed brown sugar
3/4 cup granulated sugar
2 tsp vanilla
2 eggs
1 1/4 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 cups old-fashioned oats
1 1/2 cups raisins
1 cup chopped walnuts

Beat butter, sugars and vanilla until light and fluffy. Add eggs; beat until well blended. Combine flour, cinnamon, baking soda and salt. Gradually add to butter misture util well blended. Sir in oats, raisins and nuts.

Drop dough by 1/4 cupfuls onto un-greased AirBake 14x16 Baking Sheet.

Bake in preheated 350F oven 15-17 min. or until edges begin to brown. Let stand 3 minutes before removing. Makes 2 dozen

Variation: Drop dough by tablespoonfuls onto baking sheet. Bake for 10-12 min or until edges begin to brown. Makes 5 dozen.

Millionare Cake

Bake Jiffy yellow cake in 9x13 pan for 10-15 min at 350

Mix together:
Large pkg vanilla instant pudding
8 oz cream cheese
2 cups milk

Layer:
1)cake
2)mixture above
3)drained an of pineapples
4)8 oz whip cream

Carmel Corn

20 cups of popped corn
Melt together:
1tsp salt
2 cups brown sugar
2 sticks margarine
1/2 cup white corn syrup
Boil 5 min. & stir occasionally.
Remove from heat and stir in 1/2 tsp soda.
Pour over corn in a shallow pan. Put in oven 250 for 1 hr
Stir every 15 min.
Remove from pan immediately
(we like it without putting it in the oven!)

Cake Cookies

1 box of cake mix (devils food cake is Luke's favorite and white cake is mine!)
1/2 cup butter
1 tsp vanilla
2 eggs

Roll into balls and cook at 350 for 6-8 min

Slush

4 cups hot water
4 cups sugar
Mix together until water is dissolved. Then add:
1-46 oz can pineapple juice
1-3 oz box of your favorite gelatin (our fav. it strawberry)
7 more cups of water

Mix well and freeze. Take from freezer about an hour before serving and add 7-up, Sprite or Ginger Ale (2-liter bottles per 1/2 batch).