Porcupine Cookies

2 cups butterscotch chips
1 cups peanut butter
3 cups marshmallows
4 cups chow mein noodles

melt chips over very low heat
remove from heat, mix in pb
add mallows and noodles. stir well
drop by spoonful on wax paper

These were once my favorite cookie. still love them though.

Easter Egg Dye

No need to buy easter egg coloring kits! this is so simple.

2 t. vinegar
2/3 cups water
few drops of food coloring

stir, dip eggs

Calzones

I rarely make this because I think I prefer pizza because its simpler. But this is really good!

Dough:
(or use my other recipe posted for favorite pizza crust)

Dissolve:
1 pkg yeast
1 c. warm water
1 T sugar

Add:
2 T oil
1 t. salt
2 3/4 - 3 1/4 cup flour

mix in enough flour to handle. knead until smooth. grease. let double. divide into 5-6 equal parts. (more if you prefer thin dough) roll in circle.

Sauce:
1 can 8 oz. tomato sauce
1 t. basil
1 t. oregano
1 clove garlic (I have used garlic powder, works fine)

spread sauce on dough. put toppings on half of circle, (careful not to overfill) fold over, pinch seals.

brush with egg. bake at 375 for 22-25 minutes

Mrs. J's Fudge

I got this recipe from my HS Chemistry teacher. It is THE best fudge I've ever tasted. We made it to sell for fundraisers. I haven't made it since because it is probably one of the most fattening things you can eat...but I'm sure I will want to make fudge again someday.

2 sticks margarine
4 1/2 cups sugar
1 can evaporated milk
10 oz. marshmallow cream
3 cups chocolate chips (I prefer peanut butter chips for peanut butter fudge)

melt butter on med heat
add sugar and milk, raise heat to high
bring to roaring boil
start timer for 9 minutes
reduce to medium heat
stir constantly till timer goes off
remove from heat, add chips
let melt partially, add marshmallow cream
stir till dissolved
pour into greased 9 x 13 pan
refrigerate

If you cook it too long it will be hard and dry, not long enough and it will be soft and mushy. its kinda tough to get it just right

Chicken and Rice Casserole

This is a very easy but still really yummy go-to one dish dinner! perfect.

Ingredients:
2 cups any kind of vegetable (broccoli is my favorite. Mixed veggies work good too)
1 cup dry rice
1 cup cooked and diced or shredded chicken
1 can cream of chicken soup
1 1/3 cup milk or water
1 cup cheddar cheese (plus more for top)
1 medium onion OR 1/2 t. onion powder (I choose powder)
1/4 t. black pepper

mix in 9x 13 pan. Top with more cheese. (or you can add it after baking) Bake at 375 for 50 minutes or until the rice is tender. Let the casserole stand for 10 minutes.

Note: If I am in a hurry, I will throw the rice in a rice cooker while the chicken is cooking. Then I let the broccoli in the pan and cook in oven alone for about 10 minutes. That way once the chicken is done, the broccoli will be mostly cook, and the rice is done, so you can just throw everything together and cook until cheese is melted. Saves about half an hour.

Baked Ziti

Recipe from Campbell's

Ingredients:
1 lb. ground beef
1/2 large onion, chopped (about 1/2 cup)
1 jar spaghetti Sauce
1/2 pkg. tube-shaped pasta (ziti) (about 3 cups), cooked and drained
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/4 cup grated Parmesan cheese
Directions:
Cook the beef and onion in an 4-quart saucepot over medium high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the sauce, ziti and 1 cup mozzarella cheese in the saucepot. Spoon the beef mixture into 9x13 pan or a casserole dish. Top with the remaining mozzarella and Parmesan cheeses.
Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted..

Tip: To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pan with foil and freeze. Bake the frozen ziti, uncovered, at 350°F. for 1 hour or until it's hot. Or, thaw the ziti in the refrigerator for 24 hours, then bake, uncovered, at 350°F. for 45 minutes or until it's hot.

Cheesy Potatoes

Also known as party potatoes or funeral potatoes or potluck potatoes...whatever. This is Campbell's recipe. These are yummy!!

Ingredients:
1 can Condensed Cream of Chicken Soup
1 bag hash-brown potatoes
2 cups shredded Cheddar cheese
1/2 cup milk
12 oz. sour cream
1 cup crushed corn flakes
1/4 cup + 2 tbsp. butter

Directions:
PREHEAT oven to 350°F.
MIX soup, milk and sour cream together. Melt 1/4 cup of butter in a 9 X 13 pan. Lay 1/2 the package of hash browns in the bottom of the pan, cover with 1/2 of the soup, milk, sour cream mixture, then sprinkle 1/2 of the cheese over top repeat all the layers once more then cover with 1 cup crushed corn flakes and drizzle with 2 tbsp of butter.
BAKE for 40 minutes. Let cool for 10 minutes then serve.

TIP: To add interest you can add chopped onions, bacon bits or change the type of cheese to taco mix, four cheese, etc. You can make low fat versions too, with low fat sour cream, low fat cream of chicken soup, Pam cooking spray instead of butter, and try different types of cereal for added zing! You use a casserole dish (three layers) instead of a cake pan if you want to bring it to a church supper or potluck.

Fruit Pizza

This is one I would always ask for on my birthday. We even had it for my bridal shower. Pretty much anytime I get an excuse, I ask my Mom to make this for me. I would make it for myself but it is somewhat time consuming.

1 tube refrigerator sugar cookie dough

1 8 oz. pkg cream cheese (i use the low fat kind, still just as yummy)

1 cup powdered sugar

1 1/2 cups whipped topping

Assorted fruits ie. strawberries, bananas, mandarin oranges, kiwi, blueberry, grapes...

Spread cookie dough on round cookie sheet. Bake dough at 350 for 10-15 minutes. Let cool. Blend cream cheese, powdered sugar and whipped topping. Spread mixture over crust and decorate with fruit.

you can get creative with the pattern. I like to OVERLOAD the fruit, that's my favorite part.

Play Dough

This is my Mom's old recipe, I remember helping her make it many times as a kid. Not sure if its THE best or not, but it sure beats the other that I tried.

2 c. flour
3-4 T. oil
1 c. salt
2 c. water
2 T. cream of tartar

Add food coloring. Cook until rubbery and thick. Keeps indefinately. Needs no refrigeration. Keep in covered container.

Rollout Sugar Cookies

I have made MANY many a sugar cookie and I would have to say these are my hand down favorite. They are not too soft and not to hard. They also taste better after completely cooled (and frosted of course!)

3/4 c. butter
1 c. sugar
2 eggs
1 t. vanilla
1 t. baking powder
1 t. salt
2 1/2 c. flour

cream butter and sugar. add vanilla and eggs. and dry ingredients gradually.
mixture may be sticky. add a LITTLE more flour if needed. or just refrigerate for an hour or two until dough is stiff enough to work with.
roll out about 1/4 inch thick. cut into shapes. these don't spread very much.
bake at 400 for 6-8 minutes
NOTE!!! These will NOT get brown. maybe a TINY bit golden but if they start to brown they are too done.

This recipe doesn't make much, so If you are making this to give away, you may want to double the recipe. Or triple if you want a lot!

Ultimate Chocolate Chocolate Chip Cookies

Got this from back of nestle choc chip bag. Lots of chocolatey goodness! I twice had someone even pay me to make them a batch of these.
This recipe makes a lot for a family of two (unless you're a choc-oholic). I like to prepare dough, then freeze them on cookie sheet. Once frozen, you can put them all together in a bag then pull out however many you want.

4 c. semi-sweet choc . chips
2 2/3 cup flour
1 t. soda
1 t. salt
1 c. butter or marg.
1 c. brown sugar
1/2 c. white sugar
1 t. vanilla
3 large eggs

melt 2 cups choc chips, let cool a little. mix dry ingredients in small bowl. beat butter, sugars and vanilla in mixer bowl. add eggs one at a time, beating well after each addition. beat in melted chocolate. gradually beat in flour mixture. stir in remaining chocolate chips. drop by rounded teaspoons onto ungreased cookie sheet.
Bake at 375 for 8-9 minutes or until cookies are puffed. cool on baking sheet 2 minutes, then move to wire rack.
Note: these are somewhat hard to tell when they are done. watch carefully.

Alfredo Lasagna Rollups

I found this on one of those recipe cards at walmart



8 lasagna noodles
1 pkg. frozen chopped spinach, thawed
1 15 oz. pkg. ricotta cheese
1/2 c. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1/4 cup chopped fresh or 1 tsp. dried basil
1 1/3 c. Alfredo pasta sauce

Cook noodles. drain spinach. stir together spinach, ricotta, mozzarella, parmesan, egg, and basil. season to taste with pepper.
preheat to 375. spread cheese mixture on one side of each noodle. roll up from narrow end. place in greased baking dish. spread alfredo sauce on top.
bake, covered for 45 minutes. uncover and bake 5 minutes or until heated through.
garnish with fresh basil and tomato slices, if desired.

The changes I will make on this: substitute cottage cheese for ricotta and omit the egg, and use homemade alfredo sauce. It is cheaper and easy to make. And I think I will probably put some meat in it. We are anything but vegetarians here.

Alfredo Sauce:

use equal parts butter and flour (usually 3 T. more or less depending on how much sauce you need)
melt butter, whisk in flour, cook for about 1 minute. slowly add milk(and/or part cream) (about 2 cups??) until mixture thins out. once it boils, you will know how thick it's going to get, and can add more milk if needed.
add some parmesan cheese (about 1/4 cup), salt, pepper, garlic powder, and a dash of nutmeg- all to taste.

note: Made this last night for company, everyone liked it. tasted just like a lasagna but was easier and less time consuming to make. Think I'll keep this one.

Five Hour Oven Stew

This is one of Jim's favorites.

Mix together in LARGE casserole dish:
1 large can tomato soup
1 soup can of water
2 T. quick cooking tapioca
1 T. sugar
1 t. salt
1/4 t. pepper
1 t. basil
1 bay leaf

Add:
2 lbs stew beef
4 carrots, cut in chunks
4 potatoes, cut
1 c. chopped celery
1 c. chopped onion

Cover and bake at 250 for 5 hours. Do not open oven during baking time!

Crescent Rolls

1 c. water or milk

1 T. yeast

3 3/4 c. flour

1 t. salt

1 C. butter

1 beaten egg

1/4 c. sugar

Dissolve yeast in water. cut butter into flour then add. beat egg and sugar then add.

refrigerate overnight or all day. (longer the better) half dough, roll each half in a circle and cut in triangle slices like a pizza. roll up each triangle and bend into moon shape. let rise.

I for some reason don't have the baking instructions. I think 350 is a safe temp, and just watch till they are lightly golden.

These instructions sound wierd, but thats what it says! I'll have to double check and edit later.

Big Soft Ginger Cookies

What can I say, these are big, soft and gingery. yum. and they stay soft! If you like them crispy, leave them out to cool longer till they get hard.

2 1/4 c. flour
2 t. ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3/4 c. marg or butter
1 c. sugar
1 egg
1 T. water or OJ
1/4 c. molasses
2 T white sugar

cream butter and sugar until fluffy. beat in egg. stir in water and molasses. stir in dry ingredients. refrigerate until hard enough to work with. roll into 1 inch balls and roll in sugar. flatten on cookie sheet 2 inches apart.
bake at 350 8-10 minutes.
YUM I love these with milk.

Creamy Chicken Enchiladas

This recipe is from my Mom. Don't know where she got it, but it was on the menu almost weekly at our house growing up. I am glad to be putting it on here because my index card is so stained I can barely read it.

2 T marg.
1/2 c. chopped onion
1/2 t. garlic salt
1/2 c. sliced olives (opt.)
1/4 c. chopped green chilis (small can)
1/2 c. sour cream
1 1/2 cans cream of chicken (I use 3/4 of one big can and add the rest to topping)
1 1/2 c. cooked chicken
1 c. (or more!) shredded cheese
8 flour tortillas
1/4 c. milk

melt marg. saute onion and garlic salt. stir in chilis, sour cream, soup and half the olives. mix well. reserve 3/4 cup sauce.
To remaining sauce, add chicken and half the cheese. mix well. warm tortillas, fill with chicken mixture. roll up and place seam side down in 12x8 baking pan.
combine reserved sauce, milk and olives. pour over tortillas.
bake at 350 for 30-35 min. remove from oven and cover with remaining cheese and olives.

Wheat Bread

This recipe was given to me by Susan Claybrook. I believe it was her mother or grandmother's, I'm not sure. She adjusted it for me to make one loaf but I am now needing to readjust it to make more! It doubles great, haven't tried tripling it though.
I hesitate to even post this on here, because #1 it's not my recipe and #2 it is almost too good to give away! But I do want it included in my recipes, so here goes: (this is from my head, not sure of exact measurments.)

Dissolve:
1 c. very warm water
1 T. yeast (or 1 packet)
1/3 c. sugar or honey

Once dissolved, add:
1/4 cup oil
some potatoes (maybe 1/4 cup?? more or less) either mashed leftovers or potato flakes both work well (sounds weird, I know, but it makes it soft and fluffy)
1 cup white flour
1 cup wheat flour

Then add:
1 teaspoon salt
maybe 2ish more cups flour (little at a time) I do half wheat, half white.

Knead dough, adding flour a little at a time until dough is not really sticky but not hard either.
I use a Kitchen Aid mixer, but it works great by hand too. When you're done kneading, just barely mix in a T. or so of oil to keep the dough from drying out and to grease the bowl.
cover. let rise to double. punch down. shape into loaf pan. let rise to top of pan.
make slice down middle of loaf if you want split top. bake @ 350 for app. 30 minutes or until golden. I butter the top when it comes out of the oven. make sure bottom is browned. cool on cooling rack.

I have made this SOOO many times (for almost a year I made it once a week) and I have to admit there were a few loafs that were less than desirable, but once I got it down this is a FAVORITE of all my family and friends. I get asked for the recipe all the time. (don't always give it though. I like being the ONE who makes really good bread)

Whole Wheat Flour Tortillas

3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.

Whole Wheat Blender Pancakes

This is my Grandma Petersen's recipe. I love it! My blender is not as good as hers, so it stays pretty chunky, but still good.

1 cup whole wheat kernels and 1 cup milk
Blend wheat and milk for 4 or 5 minutes in blender.


Add:2 eggs, 1 tsp salt, 1/3 cup oil, 1 Tbsp baking powder, 2 Tbsp honey

Blend only long enough to combine. Cook on hot griddle. The batter is very thin.

Red Jello/ Pretzel Salad

Layer in a 9x13x2" pan or dish
Bottom Layer:
2 cups crushed pretzels
2/3 cup melted butter
3 tsp. sugar
--Mix together and spread over bottom of pan.

Second Layer:
8 oz. cream cheese
1 cup sugar
12 oz. Cool Whip
--Whip well and pour over pretzel crust.

Third Layer:
1 (6 oz.) pkg. raspberry Jell-O
1 1/2 cups boiling water
2 (10 oz.) pkg. frozen raspberries (I've done 1 12 oz. before and it was fine)

--Dissolve jello in boiling water. Mix thoroughly. Stir in frozen raspberries. Mixture should be partially set. Pour over cheese layer. Allow to set in refrigerator overnight. (I've found that it's actually ready to serve after a couple of hours...yummy!!!).