Alfredo Sauce

(Cora calls this Noodles with White Frosting--SO SO Yummy!)

1 cube butter
3/4 cup grated Parmesan cheese
1/2 cup milk
1 cream cheese

Mix together on low/med heat until smooth. Serve over Fettuccine noodles.

Jill's Breadsticks

(my all time favorite bread stick recipe--easy and good)

1 1/2 cups warm water
1 T. yeast
1/3 c. sugar
3-4 c. flour
1 t. salt

Topping:
1/4 c. butter melted
1/4 c. mayonnaise
1 clove garlic minced
1/4 c. fresh Parmesan
dill weed



Mix yeast, sugar and water. Let bubble. Add salt and flour 1 cup at a time ( you may not need as much flour as it calls for, just watch until it is the right texture.) until smooth and shiny. Knead for about 5 min. Roll dough into the size of a cookie sheet and press to the edges of the cookie sheet. Spread topping on dough and sprinkle with dill weed. Let rise for about 30 minutes. Bake 400 degrees for 10-15 min until golden brown.

Melted Snowman

Frosty What Happened?

Ingredients:
White Chocolate (we used white candy melts)
Doughnut Holes
Rolo Candies
Milk Chocolate Candy Melts (one for each hat)
Fruit Roll-ups
Orange Mike & Ike Candies (or any orange candy you can shape into a nose)
Mini-Chocolate Chips
Pretzel Pieces (for arms)
Wax Paper
Directions:
Get out your ingredients. Cut Fruit Roll-up into strips and cut snips on the ends as "fringe". These are your scarves. Here's everything you'll need to accessorize one snowman (plus a couple broken pretzels for arms).

Melt white chocolate in a microwave safe bowl at 30 second intervals, stirring after each. When melted, spread a little "puddle" on your wax paper. Dip a doughnut hole in the melted chocolate and place on your puddle.
Accessorize your snowman with chocolate chip eyes, a scarf, a hat made with the candy melt and rolo, nose, and pretzel arms. Let set completely (about 15 minutes) then serve and enjoy!

I got this from one of my new favorite blogs, Gourmet Mom on-the-go (these are her pictures as well.) http://www.gourmetmomonthego.com

Corn Bread

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg, beaten
• 4 tablespoons butter, melted

Directions

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted near center of bread comes out clean. Serve warm. Yield: 9 servings.

Bryant's 1st place Chili

(Sweet and Hot)

1 lbs Lean Hamburger

1 lbs Hot Italian Pork Sausage

1 Can Red Beans

1 Can Black Beans

1 Can diced tomatoes

1 Can Tomato sauce

2 Bell Peppers

1 Jalapeno Pepper

2 Anaheim Chilies

3 Garlic Cloves

1 Red Onion

5 TBSP Chili Powder

½ TBSP Cumin

½ TBSP Oregano

½ TBSP Salt

½ TBSP Paprika

½ - ¾ Cup Honey

Brown Hamburger and Italian sausage and set aside. Sauté peppers, chilies, garlic, and onion in 2 TBSP olive oil. Add all ingredients in Crockpot and cook medium for 2-4 hours. Ten to fifteen minutes before serving add ½- ¾ cup honey.

Peanut butter Cookies (Mom)

1/2 cup shortening (butter flavor)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
1/2 t. baking powder
3/4 t. baking powder
3/4 t. soda
1/4 t. salt

Combine wet ingredients and cream. Mix dry ingredients together and then add to creamed mixture. Roll into balls place on cookie sheet and then flatten with fork one way and cross other way to form waffle pattern on top. Bake 375 for 8-10 minutes.

Peanut Blossoms (Pillsbury)

1 pkg Yellow Cake Mix
1 C. Peanut Butter
1/3 c. water
1 egg
about 60 chocolate kisses

Heat oven to 350. In a large bowl combine cake mix, peanut butter, water, and egg. Stir by hand until dough forms. Shape into balls.

Bake at 350 for 9-11 min, until golden brown. Immediately top each cookie with kiss, pressing down firmly so cookie cracks around edge.

Shortbread Lemon Bars (Taste of Home)

36 servings.

Ingredients:
1 1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 t. grated orange peel
3/4 cup cold butter, cubed

Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 t. grated lemon peel
2 t. grated orange peel
1 t. baking powder

Topping:
2 cups (16 oz) sour cream
1/3 cup sugar
1/2 t. vanilla extract

Directions:
In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter, cover and process until mixture forms a ball.

Pat into a greased 9x13 inch pan. Bake at 350 for 12-14 minutes or until set and the edges are lightly browned.

In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

In a small bowl, combine topping ingredients. Spread over filling.

Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Soft and Chewy Rice Cereal Treats (Carolyn Adams)

I honestly don't think I have tasted a better Rice Crispy treat.



2 lbs mini marshmallows
1 Cube Margarine (I use Butter)
14 c. Rice Cereal (13.5 oz box)
2 t. pure vanilla or 4 t. imitation vanilla

Pour dry cereal into large buttered mixing bowl. Butter 9x13 cake pan or large cookie sheet (I use a jelly roll cookie sheet). In a 6 quart pan, melt margarine over medium heat, add marshmallows and fold/stir until melted. Remove from heat and add vanilla. Pour over rice cereal, fold/mix until cereal is covered. Put in cake pan or cookie sheet. Press down lightly with buttered or wet fingers.

TIPS:
* Use fresh marshmallows (loose in bag, check the expiration date).
* Use Kellogg's or Albertson's brand rice cereal. (I use whatever kind I have and they still turn out really good).
* Melt margarine and then add marshmallows all at once.
* Melt, don't cook marshmallows and stir/fold marshmallows while melting.
* When marshmallows are mostly melted, remove pan from stove and add vanilla---quickly stir in.
* Pour melted marshmallows over cereal and fold----- cover all cereal.
* Put cereal mixture in 9x13 cake pan or large cookie sheet---- press lightly and quickly with buttered fingers.

Frosted Peanut Butter Bars (Taste of Home)

1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup butter flavor shortening
4 cups confectioners' sugar
1/3 to 1/2 cup milk

Topping: (I have never put this on before they are yummy without)
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar, beat in eggs and vanilla. combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased jelly roll pan. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate.

Lemon Bars (Mom)

1/2 cup butter
1 1/2 cup powder sugar
1/2 tsp salt
2 cups flour

Mix all above ingredients and place in a jelly roll pan. bake at 350 for 15-20 minutes

4 eggs lightly beaten
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup lemon juice

Mix these ingredients and pour over cooked crust. Bake at 350 for an additional 20-25 minutes. Sprinkle with powder sugar, cut up and ENJOY!!

Turkey Meatloaf

2 1/2 lbs Ground Turkey
1/3 onion
5 egg whites
1 1/3 cup salsa
1 cup old fashion oats
1 pkg Knorr Vegetable Soup Mix
1/4 tsp pepper

Mix all together and place in two sprayed loaf pans. Spread ketchup over them and bake at 350 for an hour or so.

Ice Cream Cake

4 cups rice crispy
3/4 cup coconut
1 1/2 cup brown sugar
1 1/2 cup butter melted
mix all together, spread half on bottom of 9x13 pan. Scoop and spread softened ice cream on top of bottom layer of rice crispy mixture. Top with remaining rice crispy mixture. Freeze. Serve topped with Raspberry Danish Dessert (follow recipe on box for fruit sauce) and frozen raspberries.

Our FAVORITE Brownies

1 cup sugar
3/4 cup flour
1/4 cup cocoa
½ tsp salt
1/2 cup butter
1 tsp vanilla
2 eggs

Mix all ingredients together, place in an 8x8 pan and bake at 375 for 30 minutes. I ALWAYS double this and place it in a 9x13 pan.

Zucchini Bread

3 eggs
2 cups Sugar
1 Cup Vegetable oil
3 tsp vanilla extract
1 tsp grated lemon peel
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 cups shredded zucchini
1/2 cup chopped nuts

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two greased loaf pans. Bake at 325 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.