Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old-fashion oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2/3 cup craisins
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9-10 minutes or until golden brown. Make about 2.5 dozen cookies.

(the batter is really yummy, the cookies are good too, but not as good as the raw batter.)

Favorite Muffins

You can do this as muffins or coffee cake, I usually do coffee cake and double place in 9x13 pan.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)

Beat egg-stir in milk and oil. Mix in remaining ingredients; just until flour is moistened. batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 for 20-25 minutes. Makes 12 muffins.

OPTIONS: You can add blueberries, or other fruit, or jelly to the middle of muffin then add more batter on top. We like to make a cinnamon crumb to put on top and double the recipe.

Cinnamon crumb top: (for one batch)
1/2-3/4 cup brown sugar
1/4 cup butter
1/8-1/4 cup flour
cut together to make crumbly and place on top of coffee cake before baking.

Café Rio Pork Salad

Place in crock pot and cook 4-6 hours:
1 Boneless pork roast
1 pkg McCormik Grill Mates Southwest Marinade (western family works good too)

Mix with:
1 ½ Cups water
½ Cup Vinegar
2 T. Oil
1/4-3/4 cup brown sugar

**After the meat is cooked shred and put back in Marinade mix.

** Prepare 1 box of Zatarin's New Orleans Style Black Beans and Rice according to directions.

** Chop 1 head Romaine Lettuce.

Dressing:
Mix in blender:
2 cups Mayo
1 garlic clove
½ bunch cilantro
2 T. Water
2 T. White vinegar
1 Jalapeno
1/4 tsp pepper
½ tsp salt

To Serve:
Place warm tortilla on plate and layer a serving of black beans and rice, a serving of shredded pork, a layer of lettuce and tiny fried corn tortilla strips. Top with dressing.

White Chocolate chip cookies

Cream:
1 tsp vanilla
2 eggs
1 cup butter flavor shortening
½ cup brown sugar
1 cup sugar

Add:
2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/4 cup oatmeal
3/4 cup coconut

Add last after mixing above:
1 cup white chocolate chips

Bake at 375 for 10 minutes. On ungreased cookie sheet

Blue Ribbon White Bread (allrecipes.com)

1 TBS active dry yeast
1 tsp sugar
½ cup warm water
1 12 oz can evaporated milk
1/4 cup warm water
1/4 cup shortening, melted
1/4 cup honey
2 tsp salt
4 ½ - 6 cups bread flour
2 TBS butter melted

In a small bowl, dissolve yeast and sugar in ½ cup warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch dough down and divide in half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled., about 30 minutes. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees. Uncover loaves and bake until tops are golden brown, about 20-25 minutes. Brush butter onto crusts while warm. Slice when cool.

Raspberry Berry Fruit Bowl (Alison Pantry)

2 cups boiling water
1 pkg (8 serving size) Jell-O brand Raspberry flavor gelatin, or any other red flavor.
1 ½ cups cold ginger ale
2 cups halved green and/or red seedless grapes
1 can (11 oz) mandarin orange segments, drained.

Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in ginger ale. Refrigerate 1 ½ hours or until thickened (spoon drawn through leaves definite impression).

Add fruit; stir gently until well blended. Spoon into 6 cup mold sprayed with cooking spray.

Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

Funeral Potatoes (Alison Pantry)

2 lbs Frozen hash brown shreds
1 can cream of mushroom soup
½ cup melted butter
2 cups shredded cheddar cheese
Chopped onions (as much as desired)
1 cup sour cream
Crushed cornflakes

Combine soup with sour cream, butter, cheese and onions. Add mixture to frozen hash brown shreds. Spread in 9x13 pan. Top with remaining cheddar cheese and cornflakes. Bake at 350 for 60-75 minutes.

Chocolate dessert cups (Alison Pantry)

1 ½ pounds semi-sweet chocolate chips
8 small round balloons

in double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.
*fill with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. After dipping, drizzle cups with contrasting color melted chocolate. For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.

Tunnel of Fudge Cake (Alison Pantry)

1 3/4 cup butter
1 3/4 cup sugar
6 eggs
1 tsp vanilla powder (or 2 tsp reg. vanilla)
2 cups powdered sugar
2 ½ cups flour
1/4 tsp salt
3/4 cup cocoa
2 cups pecan halves, raw, chopped

Preheat oven to 350. Butter and flour a bundt or tube pan. Cream butter and sugar in a bowl. Add eggs individually, beating well after each. Add vanilla powder, then powdered sugar. Combine remaining ingredients in a bowl and add to sugar mixture. Pour into pan and bake 50 minutes. Coll slightly and serve warm with ice cream.

Peach Delight (Alison Pantry)

5 cups frozen sliced peaches semi-thawed
1 cup crushed pineapple in juice
½ cup brown sugar
1 tsp Apple pie spice
1 tsp almond powder flavoring
2 ½ cups dry classic creme cake and muffin mix (or white cake mix)
½ cup melted butter

Preheat oven to 350. Spray 11x7 baking pan with pam. Combine peaches and pineapple. Pour into bottom of pan. Sprinkle brown sugar over the top. Mix apple pie spice, almond powder flavoring and dry cake mix together and sprinkle over the top of the fruit mixture. Drizzle melted butter on top and bake for 45 minutes. Serve warm with ice cream.

Easy Breakfast Casserole (Alison Pantry)

4 slices bread
6-8 sausage patties, cooked and drained. Crumble.
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 tsp dry mustard

Grease the bottom of a 9x13 pan. Tear up 4 slices of bread and place in the bottom of the pan. Sprinkle cooked, crumbled sausage over bread pieces. Sprinkle cheddar cheese over the sausage. Mix eggs, milk and mustard together; pour over casserole.

Bake at 350 for 35-40 minutes.

Hearty whole wheat bread (Alison Pantry)

2 TBS saf yeast
½ cup warm water
1 TBS sugar

6 cups hot water
1 cup oil
½ cup molasses
1 cup honey
8 cups wheat flour
mix in mixer until smooth. Add yeast mixture above

Add 4-5 cups white flour
1 ½ cups non fat dry milk
additional cups of wheat flour

mix all together until the dough is just slightly sticky to touch. Not too sticky! Knead in mixer 10 minutes. Place in large bowl; coated with oil. Place in warm area to rise to double. (If my kitchen is slightly cool, I will turn on the dishwasher for 5 minutes, then shut off and add bowl of dough with food film covering it. This adds moisture to your bread and will help it rise quickly).
Remove from large bowl on oiled surface. Cut into 4 equal portions and roll out, forming loaf. Place in oil coated bread pans and let rise until double. Cover with damp, clean cloth or place back in dishwasher covered with food film.
Bake at 350 fro 40-45 minutes. Place on cooling racks and brush butter on top.

Old-Fashioned Apple Crisp (Alison Pantry)

6 medium (6 cups) apples, peeled, cored, sliced
3/4 cup firmly packed brown sugar
3/4 cup old fashioned regular cookie oats
½ cup all-purpose flour
1 tsp cinnamon
½ cup cold butter
Vanilla ice cream

Preheat oven to 375. Place apples in ungreased 8-inch square baking dish. Combine brown sugar, oats, flour and cinnamon in medium bowl; cut in butter until mixture looks like coarse crumbs. Sprinkle sugar mixture over apples. Bake 25-35 minutes, or until apples are tender and topping is golden brown. Serve warm, with ice cream.

Coconut Brownies

Make brownie mix (jelly roll size pan). Cool. Smear prepared Macaroon cookie mix over top. Bake until lightly brown, then frost with chocolate frosting.

Twix bars (Alison Pantry)

1 batch AP sugar cookie dough or misc. brand sugar cookie dough
1- 14 oz pkg. Caramels
1 can sweetened condensed milk
1 stick butter
1 ½ cups milk chocolate chips
1 ½ cups creamy peanut butter

Make mix according to directions for one batch. Spread dough on a greased jelly roll pan. Bake 350 til golden brown. Melt the caramels, milk & butter together. Spread on cookie dough and refrigerate for 1 hour. Melt chocolate chips and peanut butter together. Spread on caramel layer. Refrigerate until firm. Cut into squares, keep in refrigerator.

Famous Ginger Snaps (Alison Pantry)

3/4 cup butter, softened
2 cups sugar
3 eggs
½ cup molasses
2 tsp Red wine vinegar
3-4 Tsp ground ginger
1/8 tsp cayenne pepper
½ tsp ground cinnamon
1/4 tsp cloves
Dash of fresh ground nutmeg

Cream butter with sugar, add eggs to the creamed mixture and mix thoroughly with the molasses. Add vinegar. Add flour. Add all spices, blend together. Heat oven to 350. Bake about 12-13 minutes on a greased cookie sheet.

Basic Whole Wheat Bread

* 6 Cups Warm Water
* 2/3 Cup Oil
* 2/3 Cup Honey
* 2 Tbsp Liquid Lecithin
* 8 Cups Freshly Milled Whole Wheat Flour (additional flour needed later)
* 2 Tbsp Vital Wheat Gluten
* 2 Tbsp Dough Enhancer
* 2-3 Tbsp. SAF Instant Yeast
* 4-8 Additional Cups Freshly milled Whole Wheat Flour
* 2 Tbsp Real Salt

In the Bosch mixing bowl, combine hot water(approximately 110 to 120 degrees), oil , honey, and lecithin (optional). Next add 8 cups of freshly ground wheat flour. On top of the flour, add Vital wheat gluten, dough enhancer and SAF instant yeast. "Jog" off and on using the "M" side of the switch. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. We flour our finger then tap the dough lightly, if it doesn't stick it has enough flour. When you feel the flour to water ratio is about right turn your mixer to speed two and mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dough that's sticking to the sides and bottom of the mixing bowl will completely clean off. With shortening on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into cool oven (not preheated). Bake at 350 degrees for 35 minutes.

For those who are struggling with their whole wheat bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups of freshly milled flour. Don't mix. On top of the flour add the dough enhancer, gluten, and yeast. At this point do not add salt (salt control yeast, with out salt the sponge will rise quicker). "Jog' in mixture using the "M' switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the bowl. Then mix on speed one until smooth. Let stand for about 10 Minutes or until the dough has risen to the top. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer", it also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. (If you use the Prairie Gold Hard White Spring Wheat you will add a total of 12 ½ cups of flour). Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 10 minutes on speed two and you are finished!

Chicken roll up recipe (Ashley Katchner)

2 cans of crescent rolls
mushrooms
cream cheese
2-3 chicken breasts- cooked and shredded/cubed

Mix the above ingredients and roll a tablespoon or so into each crescent roll and roll the crescent roll up as you normally would.

Dip rolled up crescent roll in melted butter and roll in stuffing mix. I just use Stove Top and roll it in the dry bread mix and seasoning. Bake at 375 for 10 to 15 min and then spoon the following sauce over the top when you serve it as a gravy.

1 pkg cream cheese
1 can cream chicken
1/4 cup sour cream
milk
1T butter

Heat the above in a sauce pan and add milk to your desired consistency.