Kia's Kitchen

1 c. butter 1 c. sugar 1 c. brown sugar 1 egg 1 t. vanilla 1 c. pure pumpkin 2 c. flour 2 c. oatmeal 1 t. baking soda 1 t. cinnamon 1/2 t. salt chocolate chips Cream butter, sugar and brwon sugar. Add egg, vanilla and pumpkin. Mix. Add flour, oatmeal, baking soda, cinnamon and salt. Mix well. Add chocolate chips. Bake at 350 degrees for 10-15 minutes and cool on pan for 5 minutes.

4 qts. popped popcorn 1 c. pecan halves 1 c. whole almonds 1 c. ribbon coconut 1 c. butter 1 1/3 c. sugar 1/2 c. light corn syrup 1/2 T. vanilla Put popcorn into a big round bowl and sprinkle nuts and coconut on top. Cook butter, sugar, and light corn syrup until completely mixed together. Boil exactly one minute and add vanilla. Pour over popcorn mixture.

1 c. brown sugar 1 c. Karo syrup 1 c. peanut butter 3 c. oatmeal 3 c. Rice Krispies 1 c. peanuts 1 c. sunflower kernels 1 c. dried cranberries 1 c. chocolate chips Combine brown sugar, Karo syrup, and peanut butter. Cook in microwave for 2 minutes. Stir in oatmeal, Rice Krispies, peanuts, sunflower kernels, and dried cranberries. Let cool, then add chocolate chips.

2 pounds ground chuck 1 pound ground sirloin 3 T. steak sauce 6 extra-large egg yolks 1-1/2 t. kosher salt 3/4 t. black pepper 4 T. cold unsalted butter 12 hamburger buns Carefully mix the meats, steak sauce, egg yolks, salt and pepper with the tines of a fork, but do not mash it.  Lightly form each hamburger and lightly press into a patty shape.  Make an indentation and put a think slice of butter inside each hamburger, making sure the butter is entirely encased in the meat. Heat a grill, broiler or saute pan and cook the hamburger for 3 to 5 minutes on each side until almost done.  Remove to a plate and cover with aluminum foil.  Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

1/2 cored fresh pineapple 1 seedless navel orange 8 strawberries, hulled 4-inch skewers 3/4 c. sugar 3/4 c. water 1 lemon, zested 1 lime, zested Cut pineapple half lengthwise.  Cut the half into quarters lengthwise.  Cut the quarters into 6 chunks, making 24 pieces.  Trim the ends off the orange and remove the peel.  Cut the orange into 6 wedges, then cut wedges in half across.  Stack 8 pieces of pineapple and 3 pieces of orange and 2 strawberries on each 4-inch skewer.  Place skewered fruit on shallow dish. In a sauce pot, combine sugar and water and place over high heat.  Add the zests to the sugar.  Bring sugar to a simmer, or until the sugar has completely dissolved. Remove the citrus infused sugar from heat and pour over the skewers.  Let flavors infuse 10 to 15 minutes in the refrigerator.

4 (16 oz.) cans baked beans 1 (20 oz.) can crushed pineapple, drained 1 c. molasses 1 c. BBQ sauce 2 T. yellow or brown mustard 5 slices cooked bacon, crumbled 1 (6 oz.) can french-fried onions, crushed Salt and black pepper Preheat oven to 350 degrees.  In a large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions.  Add some salt and pepper, to taste.  Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top.  Cook in oven for 1 hour or until beans brown and bubble.  Serve warm.

8 ears corn Garlic butter, recipe follows 1/2 c. grated cotija cheese 4 fresh limes, quartered 2 T. chopped chives, for garnish Preheat grill to medium.  Peel back the husks of the corn without removing them.  Remove the silks and recover the corn with the husk.  Soak in large bowl of cold water for 30 minutes.  Remove corn from water and shake off excess.  Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter.  Sprinkle with the cotija cheese and squeeze with lime.  Sprinkle with chopped chives, to garnish. Garlic Butter: 2 sticks unsalted butter, slightly softened 8 cloves garlic, peeled and coarsely chopped 1/4 habanero pepper, seeded 1/4 bunch fresh chives Salt and black pepper Combine butter, garlic, habanero, and chives in a food processor and process until smooth.  Season with salt and pepper.  Set aside until ready to use.

24 wonton wraps (12-oz. package) 2 T. vegetable oil, plus some for brushing 1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped 1/4 head of napa cabbage, shredded 3 inch piece of fresh ginger, peeled and grated 1 large clove garlic, finely chopped 5 scallions, dark and white parts thinly sliced 1/4 c. cilantro, chopped 2 hard-boiled eggs, chopped 1/4 c. tamari, dark soy sauce 1 lime, juiced 3 T. toasted sesame seeds Preheat oven to 375 degrees.  Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin.  Transfer to the oven and bake until golden brown and crisp, about 6 minutes. While the wontons are baking, put together the filling.  Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil.  Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions.  Cook for another minute while stirring constantly, then add the cil...

2 T. extra-virgin olive oil 2 medium zucchini, quartered lengthwise and chopped 4 scallions, green and white parts chopped 1 store-bought rotisserie chicken, skin removed and meat shredded 1 c. good quality, store-bought tomatillo salsa salt and pepper 8 6-inch flour tortillas 1 c. pepper jack cheese, shredded 1 c. white cheddar cheese, shredded 1/4 c. cilantro, chopped Preheat oven to 425 degrees.  Preheat a skillet over medium-high heat with 2 tablespoons of EVOO.  Add zucchini and saute until golden brown, about 5 minutes.  Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through.  Season with salt and pepper. While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap.  Lightly brush them with some EVOO and bake until crispy, about 6 minutes.  Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses. Return the tostadas to the ove to melt th...

1 wide baguette 2 T. extra-virgin olive oil, plus some for drizzling 1/2 c. freshly grated Parmigiano Reggiano 1 small onion, chopped 2 large clove garlic, divided, 1 chopped, 1 crushed 1 T. tomato paste 2 c. beef stock 1 sprig of rosemary leaves, chopped Salt and freshly ground black pepper 1/4 pound sliced roast beef 6 slices provolone cheese Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together.  Then cut the bread in half so that you have 2 books.  Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn't burn!  Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little of EVOO and cover it with grated cheese. While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.  Add onion, chopped g...

2 c. brown sugar 1 c. butter 1/2 c. honey 5 c. Rice Krispies Cereal 4 c. Old-fashioned oats 2 c. sliced almonds 2 T. cinnamon 2 c. craisins 1 c. dried cherries, blueberries, apples, etc. In a saucepan, melt brown sugar, butter, and honey.  In a big bowl, mix cereal, oats, almonds and cinnamon.  Pour the melted mixture into the bowl and stir.  Spread out two cookie sheets sprayed with Pam.  Bake in a 350 degree oven stirring and rotating pans every 6 minutes for a total of 18 minutes.  Let granola cool completely in pans.  Add the craisins and cherries, blueberries, apples, etc.

1 box frozen spinach, defrosted in microwave 2 pounds ground turkey breast 1 medium onion, grated or finely chopped 3 cloves garlic, grated or finely chopped 1 large egg 3/4 c. bread crumbs 1/2 c. grated Parmigiano Reggiano cheese 2 T. butter 2 heaping T. flour 1 c. milk 1 c. chicken stock 1/2 t. freshly grated nutmeg 4 hero rolls 1-10oz. sack shredded provolone cheese Preheat oven to 400 degrees.  Wring defrosted spinach in a clean kitchen towel.  Place turkey in a bowl and make a well in the middle of it.  Into the well, add the grated onion and garlic, egg, bread crumbs, grated Parmesan, spinach, salt and pepper. Form into 12 large balls and arrange on a nonstick cookie sheet.  Drizzle the meatballs with EVOO, about 1/4 c., and roast for about 20 minutes, or until cooked through. While meatballs are in the oven, heat a small sauce pot over medium heat with 2 tablespoons butter.  When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock.  Brin...

turkey breast 3 cans Rotel diced tomatoes with green chilies 2 onions, diced 2 c. mild green chilies 2-3c. chicken broth 1T. vinegar salt and pepper Cook turkey breast in crock pot overnight.  Shred meat.  Place shredded turkey, canned tomatoes, onions, green chilies, chicken broth, and vinegar in crock pot.  Season with lots of salt and pepper.  Cook on low.  The longer it cooks the better it is!

1 c. shortening 1/2 c. mld chili powder 1 c. flour 1 tall can tomato juice HOT water to fill tomato juice can 3 T. sugar 6 t. salt 2 T. vinegar 1 t. garlic salt Melt shortening in large dutch oven pan.  Pull off from heat and stir in chili powder, then flour.  Put back on medium heat and stir for a few seconds until mixed.  Add tomato juice and then add hot water.  Add sugar, salt, vinegar, and garlic salt. Cook on low until thick or put in crock pot and cook on low for several hours.  The trick to this sauce getting thick is the HOT water.

In the Bosch bowl with the dough hook: 3 c. unbleached white flour 1 t. sea salt 1 t. baking powder 1-1/2 T. dough relaxer 1/2 c. canola oil 1-1/2 c. warm water Mix thoroughly.  Knead on speed one, until the dough starts pulling away from the side of the bowl but never picks up from the bottom.  The dough should be extremely soft and sticky.  Knead for 5 minutes or until the gluten develops.  Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes. Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos.  In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown.  Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cool. When they are cool, place in a plastic bag to keep them soft.

In the Bosch bowl with the dough hook: 1-1/2 c. warm water (or liquid of choice i.e. bean water, reconstituted chipotle liquid, etc.) 1 egg or 2 egg whites 1/3 c. canola oil 1 t. sea salt 2 t. baking powder 2 c. whole wheat flour 2 T. dough relaxer Mix thoroughly.  Knead on speed one, continue to add fresh ground whole wheat flour until the dough stats pulling away from the side of the bowl but never picks up from the bottom.  The dough should be extremely soft and sticky.  Knead for 8 minutes or until the gluten develops.  Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes. Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos.  In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown.  Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cook. When they are cool, place in a plastic bag to keep them soft.

1 sheet puff pastry (9-inch square), thawed but cold 1 egg, beaten with a little water 1/2 c. grated parmigiano-reggiano cheese 2 baking potatoes, peeled and cut into 1/2-inch cubes salt 4 c. chopped kale or swiss chard 2 T. extra-virgin olive oil 2 T. butter 2-1/2 lbs. cremini mushrooms, halved 3 cloves garlic, chopped 7 sprigs sage, thinly sliced pepper 1/2 c. marsala or cooking wine 1 c. heavy cream 8 oz. ripe brie cheese, rind discarded, cut into small pieces Preheat the oven to 425 degrees. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment paper-lined baking sheet and brush with the egg. Sprinkle with half of the parmigiano-reggiano cheese. Bake until golden, 12 minutes. Let cool. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the kale and cook for 2 minutes; drain. In a large skillet, heat 2 tabl...

1 sheet puff pastry (9-inch square), thawed but cold 1 egg, beaten with a little water 2 t. poppy seeds 2 baking potatoes, peeled and cut into 1/2-inch cubes salt 1 c. frozen peas 3 T. extra-virgin olive oil 1-1/2 pounds skinless, boneless chicken thighs, cut into pieces pepper 2 leeks-stems splint, thinly sliced and thoroughly rinsed 1 carrot, peeled and shredded 2 T. chopped thyme 2 T. butter 2 T. flour 1/2 c. white wine 1 c. chicken broth 1/2 c. heavy cream grated peel and juice of 1 lemon Preheat the oven to 425 degrees. Roll out the puff pastry into a 12-inch square. Set aside four 2-cup bowls; invert 1 bowl onto the pastry and cut out 4 rounds. Place on a parchment paper-lined baking sheet and brush with egg. Sprinkle with the poppy seeds and bake until golden, 12 minutes. Let cool. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 7 minutes. Add the peas and cook for 1 minute; drain. In a skillet, heat 2 table...

2 lbs. small red-skinned or yukon gold potatoes salt 1/2 c. chicken broth 1/2 c. heavy cream A few sprigs of thyme One 3-inch piece lemon peel pepper Four 6-ounce salmon fillets, skinned 4 slices black-pepper bacon 1 head broccoli, cut into spears One 1-inch piece fresh ginger, peeled and grated 2 cloves garlic, peeled and grated 3 T. extra-virgin olive oil 2 pinches crushed red pepper 1/4 c. maple syrup 2 T. tamari (dark soy sauce) Position a rack in the upper third of the oven and preheat to 450 degrees. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. cover to keep warm. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrang...

2 pounds lean ground beef 2 large yellow onions, chopped 3 cloves garlic, chopped 3 c. water 2 (15 oz.) cans tomato sauce 2 (15 oz.) cans diced tomatoes 2 T. Italian seasoning 3 bay leaves 3 T. soy sauce 1 T. House Seasoning, recipe follows 1 T. seasoned salt 2 cups elbow macaroni, uncooked In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, house seasoning and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad. House Season...

1 pound Campanelle pasta 2 T. extra-virgin olive oil 1/4 pound pancetta, a couple of thick slices, chopped 3/4 pound ground beef, pork and veal mix or ground beef 1/2 large carrot, peeled and grated or finely chopped 1 small to medium onion, chopped 3 cloves garlic, 2 chopped or grated, 1 peeled 1/2 t. allspice, a couple of pinches Freshly ground black pepper 1 bay leaf 2 T. tomato paste 1/2 c. dry red wine 2 c. beef stock 3 T. butter 3 T. flour 2 c. milk Nutmeg, to taste 1/2 c. grated Parmigiano Reggiano Heat large pot of water to a boil, salt water and cook pasta to al dente. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to carmelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrot bits then stir in ...

1-1/3 c. water 1-1/3 c. sugar 2-1/2 c. strained fresh grapefruit juice 1 to 2 t. grenadine 4 to 6 T. strained fresh lemon juice Combine the water and sugar in a small saucepan and bring it to a simmer over a medium flame. Stir until all the sugar is dissolved. Allow the syrup to cool, the chill it for at least 1 hour. Combine the syrup with the grapfruit jice, 1 teaspoon grenadine, and 4 tablespoons of lemon juice. Taste. Now add more lemon juice if needed-this will depend on the acidity of all the fruit. Remember, this sorbet should not be too sweet. Add more grenadine if you want it to be pinker. Chill the mixture for 2 hours, then freeze it in an ice cream maker, according to manufacturer's instructions.

1 c. sugar 1 c. brown sugar 1 c. butter 2 eggs 1 t. vanilla 2 c. flour 1 t. baking soda 1/4 t. salt 1/2 t. baking powder 2 c. old fashioned oats 2 c. rice krispies 1-12 oz. bag chocolate chips Preheat oven to 350 degrees.  Cream butter and sugars.  Add eggs and vanilla.  Add dry ingredients.  Mix well.  Stir in oats, rice krispies, and chocolate chips.  Bake 10-12 minutes.

5 T. flour 1 c. milk 1 c. butter 1 c. sugar 1 t. vanilla Cook flour and milk on low until thick, stirring constantly.  Cool.  Beat butter, sugar, and vanilla.  Combine and beat with electric mixer.   Works well on top of store bought red velvet cake.  If you make cupcakes, put frosting in ziplock bag with a decorator tip.  Pipe into the center of the cupcake to get a twinkie effect.  Then frost the top.  Yummy!

flank steak Yoshida's original sauce     Have butcher put flank steak through cuber/ tenderizer.  Marinate overnight in Yoshida's original sauce. Grill flank steak and cut into strips to serve.

1 cube butter 1 c. long grain white rice 1 can french onion soup 1 can beef consomme Melt butter.  Add rice and saute.  Add soup and consomme.  Bake at 350 degrees for 1 hour, covered.  

1 c. sugar 1-3/4 c. pineapple juice 3 qts. water 1 can crushed pineapple, drained 2 T. flour 2 eggs, beaten 1 T. oil 2 cans pineapple chunks, drained 1-9 oz. Cool Whip 2-1/2 t. salt 1 pkg. Acini de Pepe 1 T. lemon juice 2 cans mandarin oranges, drained Combine sugar, flour, and 1/2 t. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat until thickened.  Add lemon juice and cool to room temperature.  Bring water, rest of salt, and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature.  Combine egg mixture and Acini mixture.  Mix lightly.  Refrigerate overnight in an air tight container.  Add remaining ingredients.  Refrigerate until chilled.   *Regular colander will not work.  You need a mesh like colander.

4 sticks butter 1-1/2 c. sugar 2 c. brown sugar, packed 3 eggs 2 T. vanilla 1-1/2 t. salt 1-1/2 baking soda 6 c. flour chocolate chips and/or nuts  *I prefer milk chocolate with pecans*       Preheat oven to 350 degrees.  Cream butter and sugars until white and fluffy.  Add eggs one at a time.  Add vanilla and mix.  Combine dry ingredients then add.  Stir in chocolate chips and nuts until it looks good. Bake for 8-10 minutes.

3 eggs, beaten 1 c. brown sugar 1 c. sugar 1 c. oil 3 t. vanilla 2 c. shredded zucchini, packed hard 2-3/4 c. flour 1/4 t. baking powder 2 t. baking soda 1 t. salt 3 t. cinnamon nuts and chocolate chips optional  *If you add chocolate chips, coat them in flour first so they don't sink to the bottom. Preheat oven to 350 degrees.  Beat eggs, brown sugar, and sugar.  Add oil and vanilla.  Add zucchini, flour, baking powder, baking soda, salt, and cinnamon.  Bake for 45 minutes.

1 lb. velveeta cheese 1 lb. margarine 4 lbs. powdered sugar 1 c. cocoa 1 t. vanilla Melt velveeta cheese and margarine.  Add powdered sugar, cocoa, and vanilla.  Beat together until smooth and creamy.  Pour into buttered pan.  Chopped nuts may be mixed in or sprinkled on top.

1 Betty Crocker Butter Yellow cake mix 1-6 oz. vanilla pudding 1 c. pineapple juice 1/2 c. oil 1 T. Poppy Seeds 4 eggs Preheat oven to 350 degrees.  Mix together and put in a greased and floured bundt cake pan. Bake for 45 minutes.  Ten minutes before done, melt on top of stove: 1 c. sugar 2 cubes butter 1/4 c. water Bring to a boil.  Take cake out of oven and poke with a long fork.  Pour sauce over cake while in pan.  Set for 45 minutes on counter.  Remove and slice.

1 pkg. fresh spinach 1 c. almonds 1 purple onion, thinly sliced 1 bottle Marie Callendar's Poppy Seed Dressing 1 c. fresh strawberries, sliced Wash and dry spinach and place in bowl.  Toss in almonds and onions.  Add enough dressing to cover.  Gently toss strawberries in last.  You can replace the strawberries with mandarin oranges. Variation:  Add sliced strawberries and pears to spinach and cover in Strawberry/Blush Wine Dressing.

Slaw 1 pkg. shredded cabbage 4 green onions, chopped Combine cabbage and onions.  Refrigerate until ready to serve. Dressing 2 T. sugar 1/2 c. salad oil 2 T. soy sauce 3 T. rice vinegar 1 flavor packet from Oriental Top Ramen Mix all ingredients in small container with tight fitting lid.  Shake well. Nut Mix 1 pkg. Top Ramen, crushed 1/2 c. slivered almonds 4 T. sesame seeds Brown almonds, sesame seeds, and Ramen in skillet with 1 T. butter.   Don't combine until ready to serve.  Add chicken if desired.

2 lb. ground beef 12 oz. elbow macaroni 1 large can crushed tomatoes 2 cans kidney beans 1 t. Italian seasoning 1 t. garlic powder 1 t. salt 2 c. carrots, sliced thin 2 c. chopped celery 4 cans Italian tomatoes 2 cans El Pato 2 large cans water 2 cans white beans, drained 2 t. oregano 2 t. basil 2 T. dried onion 1 onion, chopped Brown ground beef with onions.  Cook macaroni and set aside.  Add browned beef to a large pot and all other ingredients except carrots, celery, and macaroni. Simmer for 30 minutes.  Add carrots and celery and cook for 30 more minutes. Just before serving, add macaroni.  This recipe serves about 30 people and you will need an extra large pot. Serve with hot breadsticks.

1 pkg. Fideo noodles 2-3 chicken boullion cubes 1 large onion (thinly sliced) Brown fideo in a little oil.  Pour in enough hot water to cover noodles.  Add boullion and onions.  Simmer until noodles are soft.   Serve with refried beans and tortillas.

1 container sour cream 1 can diced green chilies 1 T. diced jalapenos  (more or less to taste) Garlic powder, onion powder, Lawry's season salt, and pepper to taste Combine and stir.  Taste continues to develop and heat intensifies as it sits.

1 c. mayonnaise 1 c. Parmesan cheese (grated) 1- 7 oz. container green chilies 1-14 oz. water packed artichoke hearts (water packed is best) Preheat oven to 350 degrees.  Cut up artichoke hearts.  Drain green chilies.  Combine and bake in a 9 inch pie pan for 30 minutes. Serve with tortilla chips.

1-10 oz. box frozen sweetened strawberries 2 eggs 1 c. sugar 1 t. cinnamon 1/2 c. vegetable oil 1-1/2 c. flour 1/2 t. baking soda Preheat oven to 325 degrees.  Puree strawberries in blender.  Set aside.  Combine eggs and oil and whisk together.  Set aside.  Sift dry ingredients in a bowl.  Make a hole in the dry ingredients and add other ingredients.  Mix together with a wooden spoon.  Pour into greased and floured pans.  Bake 70 minutes for a 9x5 loaf pan.  Bake 50 minutes for 2 medium pans.  Bake 45 minutes for 5-6 small pans.  

2 c. strawberries 2 c. raspberries 2 c. blackberries 1/2 c. sugar 6 T. cornstarch 3 c. cold water 1 small raspberry jell-o Stir sugar, corn starch, and water.  Bring to a boil.  Cook and stir 2 more minutes until thick.  Remove from heat.  Stir in jell-o. Refrigerate 10-15 minutes.  Stir in berries.  Pour into crust.

1 pkg. crescent rolls 1 pkg. cream cheese (softened) 1-1/2 t. mayonnaise 1 garlic clove (pressed) 1 t. dry dill weed salt and pepper to taste Arrange triangles in a circle with points in the center.  Roll out dough. Bake 12-15 minutes at 350 degrees.  Top with cream cheese mixture and veggies.  Refrigerate for 30 minutes.

16 graham cracker squares (approx. 1-1/4 c.) 1/4 c. butter melted 3 T. sugar 1 (12 oz.) frozen whipped topping 1 c. sour cream 1 pkg. vanilla instant pudding 3 medium bananas, sliced 2 T. pecans, grated Raspberries and mint leaves, optional Finely crush graham crackers in a plastic bag.  In a bowl, mix graham crackers, butter and sugar.  Press mixture onto flat bottom of pan.  Whisk whipped topping and sour cream.  Ad pudding mix; whisk until smooth.  Spread 1/2 of the filling over crust.  Spread sliced bananas.  Spread remaining filling over bananas.  Grate pecans over top.  Garnish raspberries and mint leaves.

2-1/2 c. flour 1/2 c. salt 2 pkgs. Kool-Aid Mix above ingredients.  Add: 3 T. oil 2 c. boiling water Stir.  When cool, add flour until stickiness is gone.

6 c. sifted flour 1 T. salt 1/2 T. baking powder Add:  1/2 c. + 2 T. canola oil Add:  2-1/3 c. boiling water

1-1/2 c. flour 1/2 t. salt 2 c. milk 1/2 t. vanilla 1 T. sugar 12 t. baking powder 2 eggs 2 T. melted butter Mix flour, salt, sugar, baking powder, and salt.  Stir in rest of ingredients and beat until no lumps.

1 c. shortening 1 c. sugar 1 t. vanilla 2 eggs 1/3 c. milk 3-1/2 c. flour 2 T. baking powder Bake at 350 degrees for 8-10 minutes.

Crust: 1-1/2 c. all-purpose flour 3/4 c. butter, softened 1/2 c. confectioners' sugar Filling: 1-8oz. package cream cheese, softened 1/2 c. sugar 1 t. vanilla extract Topping: Strawberries Kiwi Slices Blackberries Raspberries Mandarin Oranges Glaze: 1-6oz. can frozen limeade concentrate, thawed 1/4 c. sugar 1 T. cornstarch 1 T. fresh lime juice Whipped cream, for garnish Preheat oven to 350 degrees.  In a food processor, combine flour, butter, and confectioners' sugar, and process until the mixture forms a ball.  Press dough evenly into a 12-inch tart pan with a removal bottom, taking care to push the crust into the indentations in the sides.  Bake 10 to 12 minutes, until very lightly browned.  Set aside to cool. Beat cream cheese, sugar, and vanilla together until smooth.  Spread over cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust.  For the next circle, use kiwi slices.  Add another circle of strawberries and fill in any spaces...

18 oz. fresh fettuccine 2-1/2 c. heavy cream 1/2 c. fresh lemon juice 12 T. unsalted butter 2 c. grated Parmesan 2 t. grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes.  Drain.  Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend.  Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.  Remove from the heat.  Add the pasta and toss.  Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet.  Add the lemon zest, nutmeg, salt, and white pepper.  Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

2 large cans petite diced tomatoes 1 frozen container of mild green chilies (cottage cheese like container) 1 or 2 diced jalapenos 2 cloves garlic, chopped 1 bunch green onions juice of 2 limes handful of cilantro, chopped garlic pepper and salt, to taste Blend above ingredients using a hand-held stick blender.

1-1/2 lbs. ground chicken 1 T. McCormick's Montreal Steak Seasoning 1 egg, beaten 1 c. grated Parmigiano-Reggiano cheese 1/2 c. Italian-style bread crumbs 1 handful of chopped, fresh, flat-leaf parsley 3 T. extra-virgin olive oil 2 large garlic cloves, cracked from their skins and split 1/4 t. red pepper flakes 1-28 oz. can crushed tomatoes 1 c. chicken stock salt and black pepper 8 to 10 fresh basil leaves, torn or shredded 4 crusty sub rolls 1-1/2 c. shredded Provolone cheese Place the chicken in a bowl and season it with the grill seasoning.  Add the egg, half of the grated cheese, the bread crumbs, parsley, and a serious drizzle of EVOO.  Combine the mixture and form 12 large meatball, placing them on a baking sheet.  Squish the balls to flatten them a bit-like mini oval meat loaves.  Be careful not to form the balls wider than your bread.  The flattened balls will stay put on your sub-no roll-aways!  Bake the meatballs for 15 minutes, or until golden and firm.  Switch the broi...

8 boneless chicken breasts (baked in oven, shredded in food processor) 1 small can water chestnuts, diced 5 green onions, chopped 6 boiled eggs, chopped 5 T. sweet pickle relish slivered almonds to liking Mix to thick dressing consistency: 2 c. Miracle Whip 1 T. mustard little bit evaporated milk Season to taste with garlic salt, salt, and pepper.  Feeds approximately 40 people.

2 c. sugar 2 c. soy sauce 2 c. water 4 chicken breasts Combine all ingredients in medium sauce pan.  Boil until chicken is done. Can be served with stir-fry veggies or over rice.   

2 pkgs. frozen, sweetened strawberries, thawed 1 can crushed pineapple 1 large can mandarin oranges, drained 1 can diced peaches, drained Combine all ingredients.  Freeze flat in Ziploc bags.  Serve slushy.

2 T. yeast 1 c. shortening 2 c. scalded milk 2 t. salt 1 c. sugar 2 c. instant mashed potato flakes 4 beaten eggs 7 to 9 c. flour Dissolve yeast in 1 cup of warm water.  Add shortening to scalded milk until melted.  Add salt, sugar, and potatoes.  When cool add yeast.  Mix thoroughly and add eggs.  Add enough flour to make stiff dough.  Knead well, rub top with butter and cover.  Let rise until doubled.  Form two inch rolls and raise agian.  Bake at 400 degrees for 10-15 minutes.  Makes about 48 rolls. Variation (BBQ Beef Rolls):  After forming two inch rolls, take each ball of dough and flatten/stretch to look like small pancake.  Place about 1 T. of BBQ beef (I use leftover roast, shredded, with a bottle of BBQ sauce dumped on it) in center.  Fold dough around meat and let raise again.  Bake at 400 degrees for 10-15 minutes.  

1 large roast 3 onions, chopped 3 c. green chilies, chopped 6 tomatoes, chopped 1 bottle green Herdez salsa Cook roast overnight in crock pot.  Shred meat.  Saute onions, green chilies, and tomatoes in large pan.  Add shredded meat and Herdez salsa.  Let simmer until sufficiently combined.  The longer it simmers, the better it tastes. Serve as tacos, burritos, nachos, or Super Fries

1-1/4 c. flour 2 T. sugar 2 t. baking powder 1/2 t. salt 1 egg 1 c. milk 1/2 t. vanilla 1 T. unsalted butter, melted 2 c. sliced strawberries In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  In a small bowl, whisk together the egg, milk, and vanilla.  Preheat a non-stick griddle over medium heat.   Whisk the wet ingredients into the dry.  Stir in the melted butter.  The batter should be thick and smooth.  Fold in the strawberries. Spoon the batter onto the griddle 1/4 c. at a time.  Cook the pancakes until set and thoroughly bubbly, about 3 minutes.  Flip them with a spatula and cook until golden brown, about two minutes more.  Serve with butter and maple syrup.

1 egg white 1 t. cold water 4 c. almonds 1/2 c. granulated sugar 1/4 t. salt 1/2 t. ground cinnamon Preheat oven to 250 degrees.  Lightly grease a jelly roll pan. Lightly beat the egg white.  Add water and beat until frothy but not stiff.  Add the nuts and stir until well coated.  Sift together the sugar, salt, and cinnamon.  Sprinkle over the nuts and toss to mix. Spread on pan and bake for 1 hour, stirring occasionally.

Salad 1 head red leaf lettuce 1 head green leaf lettuce 1 head iceburg lettuce 1/2 c. slivered almonds, toasted 1/2 c. Parmesan cheese 1 c. croutons 1/4 c. bacon, cooked and crumbled Chop lettuce. Add remaining ingredients. Dressing 6 T. lemon juice 1 t. salt 1 t. pepper 3 cloves garlic, crushed 1/2 c. Canola oil Blend lemon juice, salt, pepper, and garlic together at high speed in a blender. Slowly add oil.

6 chicken breasts 2 c. crushed Ritz crackers 1/2 t. garlic salt 2 T. Parmesan cheese 1 T. seasoning salt 8 oz. plain yogurt 1/4 c. melted butter Preheat oven to 350 degrees.  Mix dry ingredients and place in large ziploc bag. Dip the chicken breasts in yogurt, coat completely.  Place chicken in bag with dry mixture,  coat well.  Place on baking dish and cover with butter.  Bake for 45 minutes.

1/2 c. butter 1 onion, chopped 16 oz. sour cream 10.5 oz. cream of celery soup 8 oz. shredded Cheddar and Monterey Jack cheese blend 1 t. salt 1/2 t. black pepper 1/2 t. garlic powder 30 oz. pkg. frozen shredded hash browns 2 c. crushed potato chips Preheat oven to 350 degrees.  Lightly grease a 13x9x2 baking dish.  In a small skillet, melt butter over medium heat.  Add onion and cook 3-4 minutes or until soft.  Pour mixture into a large bowl.  Add sour cream and next 5 ingredients, mixing well.  Stir in thawed hash browns.  Pour mixture into prepared baking dish.  Top evenly with crushed potato chips.  Bake 45 minutes or until hot and bubbly.  

2 cubes butter 2 cubes Imperial Margarine 2 c. sugar 1 c. sliced almonds 1 bag milk or semi sweet chocolate chips 1 c. finely chopped pecans extra butter for pan large jelly roll pan Combine butter, margarine, sugar, and sliced almonds in medium saucepan and cook over medium heat.  Stir constantly.  When mixture is the color of a paper bag, remove from heat and pour into buttered jelly roll pan.  Spread evenly. Sprinkle chocolate chips on top and wait until they are melted enough to spread.  After chocolate is spread, sprinkle with pecans and pat gently into chocolate.  When toffee is completely cooled, break into chunks and enjoy!

Salad Romaine lettuce 2 bunches broccoli 1 bunch green onions 1 c. chopped pecans 1 pkg. Ramen noodles (broken up) 2 T. butter Toast pecans and Ramen noodles in butter over low-medium heat.  Remove from heat and cool.  Chop lettuce, broccoli, and onions.  Add pecans and Ramen noodles.   Dressing 1 c. sugar 3/4 c. oil 1/2 c. red wine vinegar 2 T. soy sauce salt and pepper Blend and chill.  

16 oz. meat filled ravioli  (fresh or thawed) 2 eggs beaten 1/4 c. water 1 t. garlic salt 1 c. flour 1 c. plain bread crumbs 1 t. Italian seasoning Mix water with eggs and beat well;  set aside.  Mix Italian seasoning and garlic salt with the bread crumbs;  set aside.  Dip ravioli in flour, then in the egg wash, then in the bread crumbs.  Place in hot oil.  Serve with your favorite marinara sauce.

3 lbs. seedless grapes 8 oz. cream cheese 8 oz. sour cream 8 oz. whipped topping 3 T lemon juice 1- 1/2 c. powdered sugar Beat softened cream cheese, sour cream, and whipped topping together.  Add lemon juice and powdered sugar.  Beat until smooth.  Stir in grapes.  Chill.