Colorful Dough Ornaments

Colorful Dough Ornaments

These colorful ornaments are fun to make with children of all ages. Enjoy creating your own family tradition for decorating the tree.

Makes about 30 ornaments.    Prep Time: 30 minutes   Cook Time: 1 hour

1 cup flour

1/4 cup salt

1/3 cup plus 1 tablespoon water

1 package McCormick® Assorted Food Colors and Egg Dye or 1 package McCormick® Assorted NEON! Food Colors and Egg Dye

1 drinking straw

No stick cooking spray

1 roll colorful ribbon (1/8 to 1/4-inch wide)

1. Preheat oven to 250°F. Mix flour and salt in small bowl. Mix water and drops of food color specified below. Stir into flour mixture. Knead with hands about 10 minutes or until dough is smooth and color is well distributed.

2. Roll dough to 1/4-inch thickness on a clean surface. Cut with cookie cutters. Transfer to baking sheet.

3. Make a hole in top of ornaments with drinking straw. Spray ornaments with no stick cooking spray to seal in color.

4. Bake 1 hour or allow 2 days to air dry. Insert ribbon through holes and tie to hang.

Ornament Color Mixtures

Blue Ice: 25 blue, 5 red

Cranberry: 60 red, 6 blue

Wintergreen: 28 green, 4 blue

Holly Red: 50 red

Jingle Bell Green: 30 green

Starlight Yellow: 10 yellow

Chicken Enchiladas With Homemade Enchilada Sauce

Easy Chicken Enchiladas (Courtesy of “The America’s Test Kitchen Cookbook“)

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9×13″ baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (we adjusted to 1 teaspoon)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.

Chicken Pot Pie

1 (15-ounce) package pie crusts

1/4 cup butter

1/3 cup chopped onion

1/3 cup flour

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

1/2 cup milk

3 cups cooked, cubed chicken

2 cups mixed vegetables

Heat oven to 425°F. Place pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Chicken and vegetables; remove from heat. Spoon Chicken filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35 to 40 minutes or until crust is golden brown

Chubby-Chunk Double Chip Peanut Butter Cookies

These are a must have in our house!!   They don't last long that is for sure!!   We have been making these for Santa since Emillie was little.  He loves them so much he even has to take some home to Mrs. Claus!!

1/2 cup  butter or margarine, softened
3/4 cups  packed brown sugar
2 eggs
3/4 granulated sugar
1 tsp baking soda
1 tsp vanilla
2 cups flour
1 cup peanut butter
1 package chocolate chips (or any combination of peanut butter/white/etc chips)

Preheat oven to 350. Lightly grease cookie sheets or spray with cooking spray. Cream butter and sugars in a large bowl until blended.  Add eggs, baking soda and vanilla. Mix until well blended. Add flour, peanut butter and chips. Drop dough onto cookie sheets. Press cookies down slightly to flatten. Bake 12 minutes (dough will appear underdone).  Do not over bake!  Remove from oven and leave on cookie sheet for one minute. Remove to wire racks or opened up brown paper grocery bags too cool.   Makes about 3 dozen

Sweet Dinner Rolls

Submitted By: Donna West
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 16

'This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. '

INGREDIENTS:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS:
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Gingerbread Men Cookies Recipe

By Woman's Day Kitchen from Woman's Day | December 1, 2010
Gingerbread men are a classic go-to during the holidays. Turn this recipe into a family affair by involving the kids in rolling out the dough, cutting the shapes and decorating with whatever candy, sprinkles or icing you have on hand.

Active Time: 30 minutes
Total Time: 1 hour 15 minutes
Recipe Ingredients

Gingerbread Men Mix
2 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp kosher salt

Cookies
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1/4 cup molasses
1 1/2 tsp pure vanilla extract

Recipe Preparation
1. In a food processor, pulse the gingerbread mix, butter, egg, molasses and vanilla until a smooth dough forms. Divide dough into quarters and flatten each into a 1-in.-thick disk.

2. Place one portion of dough between 2 sheets of wax paper; roll to 1⁄8 in. thick. Repeat with remaining dough. Refrigerate until firm, about 30 minutes.

3. Heat oven to 350°F. Working with one sheet of dough at a time, flour a 3 1⁄2-in. gingerbread man cutter and cut out cookies. Using a cookie spatula, transfer to cookie sheets. Gather and reroll dough scraps, refrigerating if necessary before cutting.

4. Bake until the cookies are set and the edges are beginning to brown, 8 to 10 minutes. Let cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

Note: Gingerbread men mix also makes a great gift! Simply whisk the mix ingredients in a large bowl and spoon the mixture into a 1-qt resealable plastic bag. Wrap as you wish and be sure to include the recipe instructions. (Print out this present-perfect version)

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Delicious and Easy Fudge Recipe

Carnation Famous Fudge Recipe

1 1/2 Cups Granulated Sugar
2/3 C (5 oz can) Carnation Evaporated Milk
2 Tbsp butter or margarine
1/4 tsp salt
2 Cups Miniature Marshmallows
1 1/2 C (9 oz) Nestle’ Tollhouse Semi-Sweet Chocolate Morsels
1/2 C chopped walnuts or pecans (optional) *totally necessary Crunch Factor!
1 tsp vanilla extract
Line an 8 inch square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat stirring constantly. Boil, stirring constantly for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts and vanilla extract. Stir vigorously for about 1 minute or until the marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan, remove foil. Cut into pieces (about 24).


Facebook (73) | Delicious and Easy Fudge Recipe

Corn and Cheese Enchiladas

Ingredients

• 8  6-inch corn tortillas
• 1  tablespoon  vegetable oil
• 5  scallions, white and light green parts, chopped
• 2  garlic cloves, finely chopped
• 1 1/2  cups  fresh corn kernels (from 2 medium ears)
• 1/2  cup  whole milk
• Salt
• 2  cups  grated pepper Jack
• 1  10-oz. can enchilada sauce

Preparation

Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

Bread Machine Cinnamon Rolls

Dough:

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

Cheesy Ranch Chicken and Penne Casserole

Ingredients:
4-6 chicken breasts cooked and shredded or cubed (or 3 cans chicken drained)
1 large bottle light (or fat free) Hidden valley ranch dressing
1 box penne pasta cooked and drained
fresh mushrooms sauteeed (or canned drained)
2 C reduced fat shredded mild cheddar cheese
2 C season panko bread crumbs
3 tbs margarine melted

Method:
Prehea oven to 375. mix cooked pasta mushrooms, chicken and ranch dressing together in a bowl. Pour into sprayed casserole dish sprinkle cheese over top. in seperate bowl mix melted margarine and bread crumbs until well coated. Sprinkle over top of cheese bake for 25 mins @ 375. Serves 8-10

To Die for Cinnamon Rolls

-1 2/3 cups warm milk

-2 Tbsp. yeast

-1/2 cup sugar

-1/2 cup butter, melted

-2 eggs

-1 1/2 tsp. salt

-6-7 cups unbleached flour

-cinnamon (about 3 Tbsp.), brown sugar (about 8-10 Tbsp.), and melted butter (almost 1/2 cup)

Combine warm milk, yeast and sugar. Let sit for five minutes. Then add melted butter, eggs, salt and four cups of flour. Mix thoroughly, add remaining flour. Dump out onto a thickly floured surface and knead well, (about 5 minutes,) until a soft dough is formed. Oil bowl lightly. Let rise for one hour. (Here comes the fun part!) After dough has risen for it's hour, roll out into a rectangle that is approximately 1/4 thick. Slather melted butter rather generously all over rectangle. Sprinkle cinnamon and brown sugar on according to taste. Simply roll the rectangle from one long edge to the other tightly. Slice (about a 1/2" thick), place in greased pan and let rise for another hour. (Make sure not to place your cinnamon rolls too closely in your pans, or the insides will pop up!) Bake at 375 degrees for 15 minutes (or until toothpick comes out clean). 

If you'd like to...  while your cinnamon rolls are still nice and warm, top with icing. To make icing, simply combine powder sugar, milk and vanilla until you have a nice smooth consistency. Pour over rolls.

Mrs. B's Baked Beans

Description: Best baked beans you will ever eat!! LOL

Recipe Ingredients

Two 48 oz jars great northern beans (white) One pound of bacon One onion, chopped fine (or you can just use onion powder, that’s what I do) 3 tablespoons yellow mustard 10 drops of liquid smoke 3 tablespoons Worcestershire sauce 1 ½ cups ketchup 4 cups brown sugar

Recipe Instructions

Cut bacon in 2 inch pieces, Partially cook in microwave, (to get rid of the fat) then throw in colander and rinse with hot water. Mix all ingredients together. Cover with lid Let bake at 325 Check after 3 hours Stir and continue to cook until they are to your desired consistency I usually make them the day before and take them out of the oven after 3 hours, and put them in the refrigerator until the next day when I want them warmed, put them in the crock pot to warm through and serve when warm!

Baked Zucchini Au Gratin

1/2 c. yogurt
1 egg
1 tbsp. fresh parsley, chopped
1 teaspoon fresh dill weed
3 tbsp. feta cheese, crumbled
2 medium zucchini, chopped
1/2 c. mushrooms, chopped
2 tomatoes, chopped
1 clove garlic, minced

Steam zucchini and mushrooms until barely tender. Preheat oven to 350 degrees. In a medium sized bowl, mix together egg, herbs, cheeses, and garlic. Place zucchini and mushrooms in a greased casserole dish. Pour cheese mixture on top. Bake for about 15 minutes.

Zucchini & Rice Casserole

3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper

Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with  the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones.

Bake at 325 degrees for 75 minutes, or until a wooden pick inserted in the center comes out clean.
 

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour

Jacquie’s Strawberry Crisp Recipe

1 pint fresh strawberries, washed and sliced
2 tbsp splenda (you can use sugar if you want, but I think you need 3-4 tbsp if you're using sugar)

Topping:
1/2 cup uncooked rolled oats
1/4 cup flour
1/4 cup firmly packed brown sugar (I want so try this with splenda brown sugar blend one day, but haven't, so IDK the conversion)
2 tsp ground cinnamon
1/2 tsp ground ginger
3.5 tbsp butter or margarine (softened)

I never actually measure the strawberries, I just make sure that I have enough to cover the bottom of a baking dish. If you use a really big baking dish (or if you just like the oatmeal topping like me), you should double the topping ingredients.

Spread out strawberries in the bottom of a baking dish. Sprinkle splenda over the strawberries, and lightly toss to coat. In medium bowl, combine oats, flour, brown sugar, cinnamon and ginger. Cut in butter until mixture is crumbly. Sprinkle topping over strawberries. Either cover and microwave for 7-10 minutes, or bake uncovered at 375 F for 25-30 minutes. Serve warm with vanilla ice cream.

Ranch Chicken with Pasta

8 Oz spiral noodles (or any kind of pasta you have)
1 Lb boneless skinless chicken breasts cut into chunks
1 Pkg. dry ranch dressing mix
1 Tblsp oil (or use Pam spray)
1 Tsp. oil
1/2 C diced onion
1 Jar roasted red peppers -- (7 oz) drained, rinsed and sliced
1 C sour cream (low fat works fine)
2 Tblsp milk
parmesan cheese

Put chicken and 2 tblsp dressing mix in a ziplock and shake to coat.
Saute in oil w/garlic and onion Add peppers for last 1-2 minutes to
heat through. Mix remaining dressing mix with sour cream and milk. Stir
into hot cooked pasta, add chicken and toss. Sprinkle with parmesan
cheese.

Pop Up Pancake

Makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Pierogies

Homemade Pittsburgh Pierogies with Sour Cream

Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game.

Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers.

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

• 2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream, plus extra to serve with the pierogi
• 1/4 cup butter, softened and cut into small pieces
• butter and onions for sauteing
• ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:

Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.

Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogi Tips:

1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
2. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Chicken Cordon Bleu

2 skinless, boneless chicken breast halves

2 slices Swiss cheese

2 slices ham

1 tablespoon all-purpose flour

1/4 teaspoon paprika 2 tablespoons butter

2 tablespoons and 2 teaspoons dry white

wine

1/4 teaspoon chicken bouillon granules

1 teaspoon cornstarch

1/3 cup heavy whipping cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken

Chicken Noodle Soup

1 broiler-fryer, cut up and skinned

2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 teaspoons salt (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker  in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.

Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
This recipe for Chicken Noodle Soup serves/makes 8

Brown Sugar Chicken

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.

Arroz Con Pollo

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. water
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and water.

Sugar Cookies

• 
  1 cup butter
• 1 tsp. vanilla
• 1 1/2 cup sugar
• 3 eggs
• 4 cups flour
• 1 tsp. baking soda
• 2 tsp. cream of tartar
• 1/2 tsp. salt

Cream butter and vanilla. Add sugar gradually creaming, till light and fluffy. Add eggs, 1 at a time, beating after each. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (3-4 hours). Foll on well floured surface to 1/8-1/4 inch. Bake on ungreased sheets in 350 degree F oven 6-8 minutes. Cool slightly on sheet; finish cooling on rack. Makes about 8 dozen cookies.

Sloppy Joes

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

DIRECTIONS

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Monster cookies

1/4 cup butter, room temp
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
1 1/4 tsp baking soda
3 cups rolled oats
6 ounces m&ms

preheat oven to 350

Beat sugar, brown sugar and butter until creamy.
Add eggs, vanilla and baking soda and mix well.
Add peanut butter and mix.
Stir in oats, m&ms.
Place teaspoon full of dough on lightly greased cookie sheet 2 inches apart.
Bake for 10-12 minutes until lightly brown on edges.

Peach Cheesecake

Crust:  2 1/2 cups crushed  graham crackers

            1/2 cup butter or margarine

            6 Tbsp powdered sugar

Mix & save 1/4 cup for topping

Press into 9x13 pan

Filling: 2 Cups Water

            2 Tbsp Corn Starch

            1 Cup Sugar

            Cook on medium heat until thick

            Add : 3 oz peach jello mix & cool

            Add : 4 Cups Sliced Peaches

            Pour over crust & chill in freezer for 20 minutes

Topping : 8 oz cream cheese

            3 Tbsp Milk

            1 Cup Powdered Sugar

            Mix well and add 2 Cups Cool Whip

            Spread on top

Sprinkle with Saved Crust

Horse Poop & Shavings

1 small onion chopped

1/2 cup cooking oil

1 tsp paprika

1 lb hamburger

1 med green pepper - chopped

2 Tbsp flour in 1/4 cup water

3 tbsp sour cream

salt & pepper to taste

Saute onion. Add Meat and cook until slightly brown.

Add Green pepper. Cover with water and simmer for 1 hour

Add flour water and cook 10 more minutes

turn off heat and add sour cream

Season with Salt & Pepper to taste

Serve over mashed potatoes

Cabbage Rolls

 (known to put women into labor)

1 small cabbage

1/2 lb ground beef

1/4 lb smoked bacon or ham ground up.

1 med onion - chopped

1 clove garlic - crushed

1/4 lb washed long grain rice

1 Tbsp cooking oil

Salt & Pepper to taste

48 oz jar of sauerkraut

1/2 small can tomato paste

Dash curry powder

Mix meat, onion, garlic, rice, oil, Salt & Pepper.

Blanch Cabbage

Place 3 or 4 Tbsp of meat in cabbage leaf and roll up.

Line the bottom of casserole dish with cabbage rolls

Add half the Sauerkraut then put cabbage rolls on top. then last of saurkraut

Mix Tomato paste with 1/2 cup water, pour over rolls.

Sprinkle with dash of curry powder.

Bake at 350 for 2 hours

Chinese Cashew Chicken

1 lb Chicken breasts - cubed

2 medium Green Peppers - cut into chunks

3 Green Onions - whole thing sliced.

2 Carrots - Sliced

1 bag frozen peas

2 small cans Sliced Water Chestnuts

2-3 Cups Cashews

Sauce

1 Tbsp Oil

1/2 tsp Salt

2 cloves Minced garlic

1 tsp Ginger

1 Tbsp Cornstarch

2-3 Tbsp Soy Sauce

1/4 C Water

Place Garlic & Ginger in Wok with Hot Oil, Cook Chicken in Oil until meat is white, then add carrots and cook until soft. Add Peppers, peas, and Onions and cook a couple minutes more.

Mix Remaining ingredients in sauce well and add to wok along with water chestnuts and cashews. Cook until sauce thickens then serve warm over rice. 

Macaroni Tomato Casserole

(Which isn't really a casserole, but that's what we call it)

1-2 lbs Hamburger

1 package Elbow Macaroni

1 Can V8 Juice

2 Cans Diced Tomatoes

All the seasonings in the cupboard ( especially Black Pepper, Garlic and Seasoning salt)

Brown Hamburger  and Cook macaroni as directed

Pour into big pot.   Add tomatoes, Juice and Spices.

Simmer until it smells good!

(This is Grandma Lera's Recipe with a few adaptations.  She doesn't put Hamburger in hers.)