+ Rockin' Recipes +

Eggplant Parmigiana

2009-09-09T09:13:00.000-07:00

1 small eggplant

1 beaten egg

1/4 C flour

2 T oil

1/3 C grated parmesan cheese

1 C meatless spaghetti sauce

3/4 C shredded mozzerella cheese

1. Wash and peel eggplant; cut into 1/2 inch slices. Combine egg and 1 tablespoon of water. Dip eggplant into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil 4 to 6 minuted or until golden brown, turning once. (if necessary add more oil) Drain on papertowels.

2. Place the eggplant slices in a single layer an the bottom of a cake pan. Sprinke with parmesan cheese. Top with spaghetti sauce and the mozzerella cheese. Bake at 400 for 10 to 12 minutes.

Steffanie Johnson

Zucchini Bread

2009-09-09T09:09:00.000-07:00

3 eggs
3/4 C Oil
1 1/2 C Sugar
3 C grated zucchini
1 1/2 tsp vanilla
1/2 C Sour Cream
3 C Flour
1 tsp Soda
1 tsp Salt
1/4 tsp Baking Powder
1 T Cinnimon
1/2 C Nuts (optional)
1/2 Package Chocolate Chips (optional)

Grease and Flour 2 Loaf pans. Bake at 325 for 50-60 minutes. Delicious!!

Steffanie Johnson

Buttermilk Syrup

2009-01-30T11:49:00.000-08:00

1 ½ cup sugar
¾ cup buttermilk
½ cup margarine
2 Tablespoons corn syrup
1 teaspoon baking soda

Combine and bring to boil in large saucepan for 7 minutes. (Watch it so it doesn’t boil over!) Add 2 teaspoons vanilla, stir and enjoy!

Rebecca Wallentine

Lemon Brownies

2008-11-17T13:59:00.001-08:00

1 Dry Lemon Cake Mix
1 Cube Melted Butter
4 Eggs
1 8oz. Package of Cream Cheese
1 Lb. Powdered Sugar

Directions: Beat cake mix, butter and 2 eggs together.
Put in bottom of 9X13 pan. Mix the cream cheese, the
powdered sugar, and the remaining 2 eggs. Put this mixture
on top of the first (do not mix) and bake at 350 for about 40 minutes.
Do not under cook it. "The secret (which is no longer a secret)
is to cook it long enough so that the edges are a crisp brown and the soft
part in the middle is just cracking." -Sue

Adapted from the amazing kitchen of Sue Beutler

Something New...

2008-10-01T17:04:00.000-07:00

We're going to try something a little different. When you post a recipe just type your name at the bottom of the recipe. Not in the label box. In the label box you are going to write the category of your recipe ex: soup, dessert, pastas, etc. We are doing this so that when you click on the link at the side of the blog it will bring up all of the recipes listed in that category...

Yummy Chicken Salad

2008-09-26T10:09:00.000-07:00

3 lb. Cooked Chicken
2 Cups Cashews
1 Large Bag Vegetable Pasta (Tri-colored)
1 Bottle Coleslaw Dressing
1/2 Cup Mayonnaise
2 Cups Red Grapes
2 Cups Celery

Cook and cut chicken into bite sized pieces. Cool.
Cook pasta and drain in cold water. Add all other
ingredients and Chill for at least 2 hours.
ENJOY!

Britni Measom

Oreo Fudge Ice Cream Dessert

2008-09-06T17:42:00.000-07:00

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl.

Add 1 cup of the whipped topping; stir with wire whisk until well blended.

Add dry pudding mix; stir 2 min. or until well blended.

Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil;

top with half of the whipped topping mixture.

Repeat layers. Top with remaining 4 ice cream sandwiches.

Frost top and sides of dessert with remaining whipped topping.

Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving.

Store leftover dessert in freezer

Lyndsey Gleave

Kneader's Butterfinger Caramel Apple's

2008-09-05T08:13:00.000-07:00

10 Granny Smith Apples washed and at room tempeture
2 lbs of tempered milk chocolate
2 lbs top grade caramel
8 large Butterfinger candy bars crushed in a plastic bag
10 wooden craft sticks

INSTRUCTIONS

Wash apples and dry them. Make sure they are at room temperature so that caramel and chocolate will stick to the apple. Insert stick ½ way into the apple core. Set aside.

In a glass bowl, microwave caramels for 3 minutes. Stir and microwave at 1 minute intervals until caramel is melted

Dip apples completely into caramel, making sure that the caramel attaches to the stick. Shake off excess caramel.
Stand apples up on a silicone mat to set. (If mat is not available spray pam on a baking sheet)

Next add 1.5 lbs of chocolate in a bowl and microwave at 1 minute intervals, stirring after each interval until chocolate is melted.

Dip apples in chocolate leaving 1 inch of caramel showing at the top. Shake off excess chocolate.
Immediately roll apples in crushed butterfingers. Put on to a baking sheet lined with parchment paper.

Iliana Echeverria

Put immediately into refrigerator.

Cut and enjoy.

Sugar Cookies

2008-09-05T08:03:00.000-07:00

My very favorite sugar cookies & cream cheese frosting

1 1/2 cup sugar
1 cup butter softened
1 cup sour cream
1 egg
2 tsp. vanilla
Cream together in a large bowl or stand mixer a.k.a Kitchen Aid.
Then add...
1 tsp baking soda
1 1/2 tsp. salt
5 cups flour
Mix until combined. DO NOT REFRIDGERATE!!! Roll out in 2 batches. I like mine thick! Cut into disired shapes with cookie cutters.

Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook!

Cream Cheese Frosting

1- 8 ounce package cream cheese, softened
1 stick butter, softened
1 bag powdered sugar
2 tsp. clear vanilla (available at the craft store in the baking dept)
Mix together until smooth & fluffy. Dye any color you like & top cookies with sprinkles & doo-dahs.
Try not to eat yourself sick!

Iliana Echeverria

Easiest Cheesecake Ever!

2008-09-04T22:55:00.000-07:00

2- 8 ounce cream cheese

1/2 cup sugar

beat together until creamy then add 1- 12 ounce coolwhip

Place in graham crust and chill 2-4 hours

Makes 2 pies

Jade Hulse

7 layer cookies

2008-09-04T22:32:00.000-07:00

1- melt 1 stick butter in cake pan

2- Add 1 1/2 cups crushed graham crackers

3- Pour 1 can sweetened condensed milk over top

4- Sprinkle 1 cup choc. chips over

5- Sprinkle 1 cup butterscotch chips

6- Sprinkle with 1 1/2 cups coconut

7- Sprinkle with 1 cup chopped nuts

Press down firmly Bake 350 20-25 min

Jade Hulse

Easy Yummy Caramel Popcorn

2008-09-04T22:12:00.001-07:00

2 cups brown sugar

1 cup karo syrup

1 stick butter

combine and bring just to a boil, then add

3/4 tsp soda

1 tsp vanilla

Stir and pour over large bowl of popcorn... about 3 bags of micro popcorn

Turn out onto waxed paper to cool

Jade Hulse

Apple Brickle Dip

2008-09-04T22:01:00.000-07:00

1 bag score bits

16 ounces cream cheese

1 cup brown sugar

1/2 cup sugar

1 tsp. vanilla

Mix together * chill * Serve with apples

Jade Hulse

Peanut butter oatmeal chocolate chip cookies

2008-09-04T20:48:00.000-07:00

What?!?... No flour???

Yes, that's right! These cookies have no flour. Soft & chewy & just plain yummy!!!

3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 (12-ounc) jar creamy peanut butter

1 stick butter, softened

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees .

Line cookie sheets with parchment paper.

In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate chips, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake about 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Iliana Echeverria

Chocolate Truffle Cake

2008-09-04T15:43:00.000-07:00

1 chocolate cake mix

1 8 ounce box chocolate pudding mix

5 eggs

1 stick butter, melted

16 ounce sour cream

1 bag chocolate chips

preheat oven to 350

combine cake and pudding mixes making a well in the center

dump the sour cream, melted butter and eggs in the well

Mix all together, don't be alarmed how thick the mix is, this is normal!

Pour bag of chips in and mix again

Spray bundt pan and put batter in

Bake 50-55 min. let cool 10 min then flip out of pan.

Cake does not need any frosting, but whipped cream or ice cream is yummy!

enjoy right away, but if you wait a day it is totally worth it!

Jade Hulse

Mrs. Fields Chocolate Chip Cookies

2008-09-04T15:27:00.000-07:00

1 cup Butter

1/2 cup sugar

1 1/2 cups packed brown sugar

2 eggs

2 1/2 tsp. vanilla

2 1/2 cups flour

3/4 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 package chocolate chips

preheat oven to 350. cream butter, sugars, eggs, and vanilla. sift together flour, salt, baking powder and soda. combine wet and dry ingredients. stir in chocolate chips. place on un-greased cookie sheet. bake 9 min or until edges are light brown. Do not over-bake! The sugar in them will stay hot and cont. the cooking process. The finished product should be soft in the middle and crunchy around the edges. Delicious with a glass of milk! Yum!

Jade Hulse

Creamy Potato Cauliflower Soup

2008-09-04T15:16:00.000-07:00

1 1/2 cups diced onion

1 1/2 Heads of Cauliflower

2 cups diced potatoes

1 cup cream

1/2 stick butter

2 quarts chicken or vegetable stock

Saute onions in butter. Add Cauliflower, potatoes and stock. Simmer until all ingredients are tender. Remove small amount of hot soup and slowly mix in cream, then add to soup. This will prevent curdling the cream. If you want it smooth, pour in blender or mix with hand mixer. Top bowl of soup with shredded cheese. You can also add bacon to help add flavor too.

Jade Hulse

Buttermilk Pie

2008-09-02T04:31:00.000-07:00

Prep: 25 min. Chill: 4 hr. Bake: 12 min./45 min. Cool: 1 hour Stand: 1 hour

Ingredients

1 recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)

1/2 cup butter

1 cup sugar

3 Tbsp. all-purpose flour

3 eggs

1 cup buttermilk

1 tsp. vanilla

Directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.

2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.

3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

Abbie Webster

Rosemary Apple Pie

2008-09-02T04:28:00.000-07:00

Prep: 1 hour Bake: 55 min.

Ingredients

1/4 cup granulated sugar

1/4 cup water

2 large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 tsp. salt

6 cups cored, peeled and sliced Granny Smith apples

1 Tbsp. lemon juice

3 Tbsp. whipping cream

1 tsp. vanilla

1/4 cup butter

1 Recipe Rosemary Pastry, see recipe

1 egg white, beaten

2 tsp. granulated sugar

Directions

1. For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary. Microcook, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.

2. In small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.

3. In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.

4. Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.

5. Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar. To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.

Abbie Webster

Snickerdoodle Pie

2008-09-02T04:22:00.000-07:00

Prep: 40 min. Bake: 45 min. Cool: 30 min. Stand: 30 min.

Ingredients

1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)

1 Tbsp. raw sugar or coarse sugar

1/2 plus 1/4 tsp. ground cinnamon, divided

2 tsp. butter, melted

1/2 cup packed brown sugar

1/4 cup butter

3 Tbsp. water

2 Tbsp. light-colored corn syrup

1/2 plus 1 tsp. vanilla, divided

1/4 cup butter, softened

1/2 cup granulated sugar

1/4 cup powdered sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1 egg

1/2 cup milk

1-1/4 cups all-purpose flour

Directions

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

Abbie Webster

Maple-Nut Pie

2008-09-02T04:13:00.000-07:00

Prep: 30 min. Bake: 13 min./35 min. Cook: 8 min.

Ingredients

1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)

1-1/2 cups pure maple syrup

3 eggs

6 Tbsp. butter, softened

1/3 cup granulated sugar

1/4 cup packed brown sugar

2 cups coarsely chopped walnuts, toasted

1 Tbsp. vanilla

2 Tbsp. light rum (optional)

1/4 tsp. freshly ground nutmeg

Rum raisin or vanilla ice cream

Directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.

2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.

3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.

4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.

5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.

Abbie Webster

Campfire Banana Split

2008-08-28T21:29:00.000-07:00

Banana
Mini snickers candybar mini marshmallows
tin foil wrap

Open small section of banana peel being carfull to leave the rest of the peel on.

Slice Banana in half and stuff mini candy bars and marshmallows inside.

Replace banana peel section and cover in tin foil.

Place in hot coals about 5 minutes.

Remove tin foil and enjoy your banana split with hot carmel,

chocolate and peanuts stuffed inside! YUMMY!

Lyndsey Gleave

Scones/Fry bread

2008-08-28T02:23:00.000-07:00

2 3/4 cups bread flour
1/4 cup canola oil
1 teaspoon active dry yeast
1/4 cup white sugar
1/2 teaspoon salt
18 tablespoons warm water

Mix all ingredients.

Knead until dough is firm.

Place in bowl with a cloth towel over top.

Let dough rise until doubled in size.

Heat grease over stove (enough to cover each single scone).

Make balls, then stretch dough into a scone.

Place in grease until golden brown.

Let cool!

Top with Honey butter or make Navajo taco's.

Enjoy!

Lyndsey Gleave

Crepe

2008-08-28T02:15:00.000-07:00

1 Egg

1 cup Milk

2 cups Flour, all-purpose

Pinch of salt

Blend all ingredients until smooth.

Lightly grease an 8" non-stick skillet.

Pour batter in until it just covers bottom of skillet to form a thin layer.

Tilt pan to spread batter evenly for each crêpe.

Cook over medium heat until firm.

Cool crêpes.

Top with WHATEVER!!

e.g. fruit, jellies, seafood, endless possibilities!

Lyndsey Gleave

Cafe Rio Pork

2008-08-28T02:02:00.000-07:00

1 pork loin (about four pounds, whatever you find)

1 can Dr. Pepper

1 cup sugar

2 T. dry mustard powder

1 T. dry cumin powder

2 cloves minced garlic

1 can Chipotle chiles

First, open the can of chiles and drain the sauce into the Crockpot. Then discard the chiles. Chipotles are just roasted jalepenos and are plenty hot- so omit them unless you want lots of heat! I find this stuff in the Mexican food aisle, so look around.

Don't use the plain Adobo sauce (mine came in a tall little jar with a yellow lid)

because the flavor is all wrong and I had to throw my last batch of pork out!

Then add sugar, mustard, cumin, garlic, and Dr. Pepper.

Stir everything and toss in the trimmed, whole pork loin.

Try piercing it a few times so the flavor steeps in during cooking. Rotate throughout the day and after about 5 hours on high the meat should be shred-able.

Reduce heat to low, pull apart the meat with two forks and leave the lid off the Crockpot for a bit to let some of the extra liquid evaporate and soak into the meat (the longer it cooks shredded the tastier it will be, just watch and make sure there is enough liquid).

Meanwhile, make the dressing in a blender.

Serve pork with tortillas, black beans, shredded lettuce, diced tomatoes,

shredded cheese, and cilantro dressing.

Dish it up and enjoy! I also like topping it with a squeeze of fresh lime juice.

Try serving as a burrito or as a salad- both are delish!

Lyndsey Gleave

Ornament Dough

2008-08-28T01:47:00.000-07:00

4 cups all-purpose flour
1 cup salt
1 1/2 cups warm water

Preheat oven to 325 degrees F
Mix flour and salt well. Gradually add water, stirring with a large spoon.

Finish mixing with hands.

Knead until soft and pliable.

Add food coloring if desired!
Roll out on floured surface about 1/8 inch thick. Cut shapes with cookie cutters.

Place on cookie sheets.

With a toothpick make a hole in the top of the ornament for threading string.

Bake until hard, about 1 hour.

Decorate with paint and varnish to preserve.

Lyndsey Gleave

Swiss Chicken

2008-08-28T01:45:00.000-07:00

4-6 chicken breasts, thawed

1 can cream of chicken soup

1 cup sour cream

6 slices swiss cheese

splash of milk

1 tube of Ritz crackers, crushed

2 tbs butter, melted

Mix together in bowl the soup and sour cream. Add enough milk to make mixture smooth. Place chicken breasts in baking dish sprayed with non-stick spray. Layer cheese over chicken. Spread soup mixture over cheese. Mix melted butter and crackers together and sprinkle on top. Bake at 350 degrees for about 40-45 minutes or until chicken is cooked through.

Serve with mashed potatoes or rice and veggies!

Jade Hulse

The Best Fruit Dip Ever!

2008-08-28T01:28:00.000-07:00

8 oz. Cream Cheese

8 oz. Cool Whip

1/2 can Sweetened Condensed Milk ( or less if you don't want it that Sweet)

Beat together and Enjoy with your Favorite Fruit!

Jade Hulse

Fruit Pizza

2008-08-27T21:48:00.000-07:00

1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced fresh strawberries

Fruit of your choice for topping
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust.

You can chill for a while at this point, or continue by arranging the fruit.
Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.

In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Lyndsey Gleave

Baked Ziti

2008-08-27T04:19:00.000-07:00

1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Jessaca Madsen

Pudding on the Rice Recipe

2008-08-27T04:11:00.000-07:00

Basic Recipe
Ingredients:
8 Cups of Milk
4 Cups of Cooked Medium Grain Rice
4 Cups of Sugar
2 tsp. of Salt
2 Eggs
4 Cups Heavy Whiping Cream
2 Tsp Pure Vanilla Extract
Method:
In Large Sauce Pan add: The first four ingredients.
In seperate bowl crack 2 eggs and let sit at room temperature. Set aside.
Stir slowly with flat wooden spoon at medium
heat for 45-60 minutes until the mixture has evenly thickened.
Take pan off heat. Take the room temperature eggs and whisk them throughly adding a table spoon of the hot pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.
Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.
Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.
Add the whipped cream to the cooled mixture until it is fully enveloped.
Keep pudding refrigerated, it lasts about 1 week.

Different Flavors:
Amaretto Rice Pudding
Omit the Vanilla Extract and instead add 2 tsp.of Almond Flavoring
Chocolate Rice Pudding
In a microwave melt 1 cup of milk chocolate chips with 1/2 cup of heavy whipping cream for 2 minutes. Whisk until shiny and add to the cooled pudding BEFORE adding the vanilla whipped cream.
Raspberry Rice Pudding
Add a bag of frozen raspberries and mix into the pudding fully incorporate and then fold in the vanilla whipped cream.

Regina Spigarelli

Tater Tot Casserole

2008-08-27T03:51:00.000-07:00

1 Pound Lean Ground Beef

Chopped Onion

2 Cans Cream of Chicken or Cream of Mushroom Soup

1 Cup Sour Cream

2 Cans of Green Beans

1 32 oz. Package Tater Tots, Thawed

Salt to taste

Cheese

In 9 X 13 pan spread green beans on the bottom.

Brown ground beef and onions.

Mix with the soup and sour cream.

Spread over green beans.

Add tater tots on top. Spread cheese on top.

Bake @ 350 degrees for 30-45 min.

Aimee Barrett

Chicken Enchiladas

2008-08-27T03:31:00.000-07:00

INGREDIENTS
2 cans shredded chicken (about 4 breasts cooked and shredded)
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 (8 ounce) package cream cheese
2 cups shredded cheese, divided

1 can (16 oz) red enchilada sauce
8 (10 inch) flour tortillas
1 cup heavy whipping cream

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).

Heat the olive oil in a large skillet over medium heat.

Add the green chilies, chicken and garlic.

Cook and stir for a few minutes, until fragrant, then stir in the

cream cheese and half of the Monterey Jack. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up.

Place the rolls seam side down in a 9x13 inch baking dish.

Sprinkle the remaining Monterey Jack cheese over the top,

then pour cream and red sauce over all.
Bake for 30 minutes in the preheated

oven, or until the enchiladas are golden brown on the top.

Lyndsey Gleave

Thick and Chewy Chocolate Chip Cookie

2008-08-27T00:46:00.000-07:00

To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg
plus
1 egg yolk
2 teaspoons vanilla extract
1-1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. 2 large baking sheets, sprayed with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.Roll a scant 1/4 cup of the dough into a ball.

Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.

Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface

Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.Yield: About 18 large cookies.

Lyndsey Gleave

Cafe Rio Salad Dressing

2008-08-26T17:08:00.000-07:00

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime

Use a food processor to blend all the ingredients well. Refrigerate.

Jannice Everitt

Great Harvest Bread Company Brownies

2008-08-26T17:01:00.000-07:00

3/4 pound butter, melted
2 1/2 cups semi-sweet chocolate chips, divided use
1/2 cup unsweetened Dutch process cocoa powder
5 eggs
2 cups brown sugar
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (pecans or walnuts), chopped

Preheat oven to 350 degrees F.
Grease a 9x13-inch pan. Melt butter in a saucepan. Add 1 3/4 cups chocolate chips and stir until melted.
Add melted mixture to cocoa in a bowl and combine. Set aside.
In a separate bowl, whip eggs with brown sugar.
Mix flour with baking powder and salt.
Add this dry mixture to egg/ brown sugar mixture. Mix in the butter-chocolate mixture. Stir in the remaining 3/4 cup chocolate chips and nuts. (Some nuts and chocolate chips may be saved to sprinkle on top of the brownies before baking.) Spread batter into a prepared pan.
Bake for 25 minutes in a 350 degree F oven. Cool before slicing.

Janice Everitt

Peanut Butter Bars

2008-08-23T15:15:00.000-07:00

1/2 Cup Margarine/Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
1/2 t. Vanilla
1/2 Cup Peanut Butter
1/2 t. Baking Soda
1/4 t. Salt
1 Cup Flour
1 Cup Oats
Cream butter, sugar, brown sugar together.
Add egg, vanilla, and peanut butter.
Stir in baking soda, salt, flour, and oats.
Spread in un greased 9 1/2" x 13" pan.

Frosting:
While Crust is warm sprinkle 6 oz. of semi-sweet chocolate chips and let melt.
In a different bowl mix:
1 Cup Powdered Sugar
1/2 Cup Peanut Butter
2-4 Tbsp. Milk
Pour this mixture on top of melted chocolate chips and swirl together.

Regina Spigarelli

Cubed Potatoes

2008-08-23T15:12:00.000-07:00

Peel, Cube, and Boil Potatoes
Add:
1 Can Cream of Chicken
1 1/2 Cup Sour Cream
Cubed Ham
Salt & Pepper
Shredded Cheese
Bake @ 350 Degrees for 30 minutes
Sprinkle Cheese on Top

Wendy Bradford

Scotcheroos

2008-08-23T01:54:00.000-07:00

1 c. light corn syrup

1 c. sugar

1 c. peanut butter

6 c. Rice Krispies

1 (6 oz.) pkg. butterscotch chips

1 (6 oz.) pkg. chocolate chips
Bring corn syrup and sugar to a boiling boil.

Remove from head, add peanut butter.

Mix thoroughly. Add Rice Krispies.

Pat into buttered 9x13x2 inch pan. Melt butterscotch chips

and chocolate chips. Spread over bars and chill.

Steffanie Johnson

Chicken Pillows

2008-08-23T01:31:00.000-07:00

2 Chicken Breasts Cooked (Shredded or Chopped)
1 Yellow or White Onion (Finely Chopped)

3 Celery Stalks (Finely Chopped)

1 8 oz. Brick of Cream Cheese (Softened)

3 Cans of Cresent Roll Dough

Mix together chicken breasts, onion, celery, and cream cheese.

Spoon small amount into middle of one triangle of dough.

Roll dough around contents (make sure there are no openings).

Bake at 375 degrees for 11-13 minutes

Makes 24 pillows

Serve with chicken gravy and rice

Steffanie Johnson